Creative Writing Sampler: Katherine Bryant (’13) On Gluten-Free Girl Cookbook


Katherine Bryant (above) is a senior studying Speech Communication, Theology, and English. She came to Whitworth from Portland, Oregon and hopes to return there after graduation to work and do ministry in the city.

Katherine submitted the photo below of one of her favorite Portland haunts. She also recently wrote this piece of creative non-fiction about the book Gluten-Free Girl and the Chef by Shauna James Ahern & Daniel Ahern.


I received this book for Christmas from my parents after I spent a few hours in Powell’s looking for various cookbooks. Shauna has a beautiful blog which I try to check every few days. She is a gourmet chef, working with her husband to create wonderful and seasonal gluten-free meals. The book has over 100 recipes but is interspersed with the story of how these two artists met, fell in love, and developed a lifetime of happiness by inventing this cookbook and delicious recipes.

Food, to this couple, is a complete gift. They spend massive amounts of time searching for the right meat, the freshest Brussels sprouts, and investing in the community which supplies their industry.

When we go to Don and Joe’s meat counter, Danny watches the butchers break down a side of lamb and says he wants to do that someday.

I spent the whole month of January discussing the role of the Church and how food affects community in that eternal relationship. One concrete lesson I will take away is: it is impossible to eat well alone.


When it comes to matters of the food industry, or when one more person consumes Foster Farms chicken, or we fail to properly investigate what is actually in cereal, I want to cry for a while. I want to explore the vast ways that the factory farm has destroyed community, has given little hope to the existence of well-maintained animals in the future.

I know many folks who stay home, and miss the restaurant meal and the inspiration it can provide, because they are afraid of making a fuss. But in the hands of the right chef, creating a meal for someone with a food allergy is not only an interesting challenge, but also a privilege.

Living with food allergies is a nuisance. It is ridiculous the stares I have received, the probing questions that follow the words “gluten-free” and the number of waitresses and waiters who have never heard those words uttered in their restaurant.

It is impossible to eat well alone.

One thought on “Creative Writing Sampler: Katherine Bryant (’13) On Gluten-Free Girl Cookbook

  1. Pingback: Creative Writing Sampler: Katherine Bryant (’13) On Gluten-Free Girl Cookbook |

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