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I work with people to bring better food and more fun into the kitchen. I love farms and the farmers who produce our food. And I love to feed my family and students well.

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 be a burden but it can also be fun, often quick, a stress reliever, and an endlessly rewarding and delicious process. I want to celebrate and elevate that process!

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.

Katherine Deumling

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 dinner and I often turn to my repertoire of dinner ideas beyond the classic meat, potatoes, and veggie. My cooking is most rooted in Italian cuisine but also influenced by German, Indian, Thai and many other traditions.

I am the Chair of Slow Food USA and previously was the leader of Slow Food Portland from 2003 to 2008. I am an avid gardener, cook and food activist. I live in Southeast Portland (Oregon) with my husband and five-year old son.

24 Comments Post a comment
  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.


    February 5, 2011
    • 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

      February 8, 2011
  2. Patsy Butler #

    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

    March 26, 2011
  3. carolanne brandt #

    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 :)

    April 28, 2011
  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.

    January 10, 2012
  5. Hello my friend. FYI, I gave you the Liebster Award. xo.

    April 13, 2012
  6. sndybeech #

    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



    May 10, 2012
    • 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!

      May 10, 2012
  7. Jean Haedrich #

    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,

    December 7, 2012
    • Hi Jean, Thanks for your message. Yes, that dressing sounds perfect so just add 2 teaspoons and maybe cut down the apple cider vinegar just a little and then taste and adjust. Hope you like it.

      December 7, 2012
  8. Jessica Roberts #

    Hi Katherine – not sure if this is the best way to reach you, but I can’t seem to find an email address. I made this recipe last night and it was really easy and the perfect way to use up SIO CSA veggies…I thought you might want to play around with it and maybe share it back with SIO members through the blog:

    June 14, 2013

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