About

smiley carrot photo kd

I (Katherine Deumling) work with people to bring better food and more fun into the kitchen. I love farms and the farmers who produce our food who work so very hard to bring beautiful, nutritious and delicious food to our tables. I love my neighbors whose rosemary and bay leaves I share and who eat my experiments and leftovers and family, friends and students who continually make my job more interesting.

 

Good, fresh, whole food should be a right not a privilege. And knowing what to do with that fresh produce is a big part of a healthy and vibrant community and planet. Yes, cooking can feel like a burden but it can also be fun, often quick, a stress reliever, and an endlessly rewarding and delicious process. You don’t need fancy tools or ingredients to nourish yourself and your loved ones everyday. Cooking has begun to be described as a radical, even revolutionary act by the likes of Michael Pollan and other food system pundits.  It is certainly an empowering, self sustaining and healing act and one that brings us closer to our families, our ancestors, our neighbors, as well as our soil, water, flora and fauna. I want to celebrate and elevate these connections.

 

With years of cooking in various parts of the world (and quite of few of those in Oregon blessed with our unbelievable bounty) I have a good sense of what works together, some of the tricks you need to make the simplest ingredients sing, and mostly how to feed hungry mouths with the least amount of stress and the most amount of satisfaction.

 

I studied food and culture in Italy and Mexico (on a Thomas J. Watson Fellowship) and grew up in Germany. I have worked in restaurants, however, my primary experience comes from feeding groups of people on the fly in many settings with whatever was available. These experiences have broadened my notion of what constitutes a meal and I often turn to my repertoire of dinner ideas beyond the classic meat, potatoes, vegetable trio.

 

I am an emeritus board member of Slow Food USA and was the leader of Slow Food Portland from 2003 to 2008. I am an ambassador for Oxfam’s Sisters on the Planet initiative. Locally I am a part of the Culinary Breeding Network and am a board member of Zena Forest Products, a family forest and sawmill operation. I am an avid gardener, cook and food activist. I live in Portland (Oregon) with my husband and 10-year old son.

 

Feel free to Please contact me with any questions.

Photo by Shawn Linehan

23 Commments

  1. Hi Katherine!
    I found your blog on the Slow Food Movement website and I love what you’re doing. What an important area to focus on! If people can cook more as a result of being less intimidated by their kitchen’s then strides of progress will inevitably follow. If I lived in Portland I would be a regular student in your classes. 😉
    I recently started a modest blog called Beyond the Barcodes. This was inspired by Michael Pollan, and spurred on by my fabulous city and encouragement from my loved ones. I hope you have a moment to check out my blog. 🙂
    I wanted to ask you, I just read your blog about brown rice pudding. I’d love to try it, and I wonder what advice you have for a whole milk substitute. Could you do 2 cans of coconut milk instead? Would that completely ruin the dish? I do indulge in dairy sometimes, but try to avoid it when possible since it upsets my system. I’ve recently had some tragic experiments in the kitchen with baking goods with dairy substitutes. (almond milk, coconut milk.) It’s been fun, but I’m not sure what I’m doing. Any advice you may have would be welcomed.

    Best,
    Val

    1. Hi Val, Forgive the slow reply. And thanks for your message. I’ll definitely check out your blog. And to your question about the rice pudding, you can definitely sub an extra can of coconut milk or almond milk in this recipe. Give it a try and let me know how it goes. All the best, katherine

  2. Hi Kathryn – Remember me? Tracy’s mom, the one with the meyers lemons. Alors! I can’t find my lemon curd recipe and it isn’t on your web site – can you send to me. We have Eureka lemons now ripe as well as the meyers and I simply must make some of that divine curd!
    Take Care, Patsy

  3. Wow, this is my mantra….”cook with what you have”. While there are some things that I absolutely have to go to the store for ingredients (sushi comes to mind), I prefer to use the stuff in my cabinets…here’s the weird thing: many of your recipes include things I have in my kitchen! chard….french lentils….chickpeas….quinoa…potatoes….and the list goes on….I love your blog & will be back soon 🙂

  4. Katherine, I just found your name on Heidi Swanson’s site and thought I had to check to see if you’re Sarah’s daughter/daughter-in-law?? I’m Sarah’s neighbor, love to cook simply with healthy ingredients so will be adding your site to my must read list.

  5. Hi Katherine,

    Love the beans! the fava recipe is (sans the cooking in the pod) a recipe a Lebanese woman gave me several years ago at the farmers market as we were picking over the favas together! delish

    I have a question on the garbanzo recipe. Only 5 oz of pasta for 4 people? I usually use 4 oz per person

    Thanks,

    Sandy

    1. Thanks for your note Sandy. Yes, 5 oz is right. they are such small pasta that the quantities are definitely different and with all the chickpeas, it’s a very hearty dish and feeds a lot of folks!

  6. Hi Katherine,

    I plan to make your apple cider syrup this weekend. You said to add a tsp or two to salad dressing. Do you have an actual recipe? My favorite dressing is olive oil, apple cider vinegar, dijon, garlic, s & p…would the syrup be a good addition to this? Replace some or all of the apple cider vinegar with it?

    I appreciate your guidance!

    Thank you,
    Jean

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