In 2011 I created the Nourishing Foodways blog out of my deep desire to share about food and connect with people. I’ve struggled with health problems all of my life and continue to manage a chronic, long-term illness. Yet through study, trusting intuition, trial-and-error, and with the help of Padeen Quinn, ND (and other supportive health professionals) I have found a new clarity about how to live a truly well life.
Back in 2010 I attended Diane Morgan’s Food Writing Course and Recipe Writing Intensive. Diane’s life-altering classes focused my mad-scientist kitchen experimentations and gave them an official-sounding name – recipe development! I was so excited to get started on perfecting my notebook of recipes…
But during that same time, Dr. Quinn strongly recommended that I go gluten-free. I felt devastated and banned from the foodie circle. I resisted, I denied, I was not going to do it – even though I knew in my heart that she was right. I started to limit gluten, but that made it more evident that I should eliminate it entirely. It took four months for me to embrace the idea, but I became determined to find, test, and develop great tasting, nutrient-dense, recipes – and join the gluten-free foodies!
In college I officially studied economics, but much of what I learned in economics class fueled my interest in social and environmental justice, activism, and protest. When I realized that my food choices (made three or more times a day) could shape the world, I began to change the way I thought about and bought food. When a friend introduced me to Nourishing Traditions by Sally Fallon-Morell in my final year at Portland State University I felt like my undergraduate studies were truly complete. I could finally make sense of it all – economics, social and environmental justice, flawed academics, good academics, personal responsibility, government and social institutions – for me the entire microcosm of the universe came down to our food.
In my home kitchen and on this blog I endeavor to rely upon local, organic, and sustainable family farmers, fishermen, and producers; fair-trade, traditional, artisanal, and nutrient-dense foods; and co-operatives, and other responsible, ethical, community-centered businesses when I buy ingredients.
Anymore, I rarely march through the streets in political protest, but I often march through the grocery store (or out to the farm) quietly, peacefully, non-obtrusively protesting against lifeless, industrial, food-like substances, conventional agriculture practices and trade policies – standing up for real food and real people!
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May health and peace be with you,
Dori K. Oliver
Gluten-Free Recipes, Fermentation Techniques & Nutrient-Dense Foods
Blog, workshops, consultations & personal recipe development
3439 NE Sandy Blvd. # 6790
Portland, Oregon 97232