Editor's note
Real foods for real family's
As a chef, I’ve studied almost every diet and food claim out there…
And oddly enough, I’m becoming more “dietless” the older I get.
Not careless.
Not dismissive.
Not “eat whatever and hope for the best.”
Just… less interested in food ideology.
After decades as a chef, years studying traditional food preparation, working with families, teaching nutrition, and watching wellness trends come and go—I’ve noticed something:
Many people are no longer simply eating food…
They’re eating identities.
Keto.
Vegan.
Carnivore.
Low histamine.
Low oxalate.
Low carb.
High protein.
Heck—in the years I spent studying David Wolfe’s raw food work, even that eventually shifted into more of an 80/20 conversation.
In my restaurant, I cook gluten-free, dairy-free, and whatever else is needed when guests request it—because I respect people’s choices and needs.
And yes, food sensitivities can absolutely feel very real.
But I also believe there’s often much more to that story.
What I see too often is that many of these new food discoveries come bundled with a growing list of fears.
Sometimes certain approaches are helpful for a season.
Sometimes people truly do need temporary adjustments.
But temporary tools often become permanent identities.
And many people are exhausted.
They don’t need another list of forbidden foods.
They need confidence in the kitchen.
They need simple meals.
They need seasonal awareness.
They need to understand preparation methods.
They need to feel safe eating again.
I’ve found myself returning to very simple principles:
✨ Eat real food
✨ Prepare it well
✨ Honor seasonality
✨ Pay attention to how your body responds
✨ Reduce unnecessary processing (difficult at times—but getting easier if you try)
✨ Leave room for joy
A slow-cooked broth made with care.
Fresh baked goods made traditionally (which are naturally low gluten) and shared with friends.
Fermented vegetables.
Seasonal produce.
A meal eaten slowly by the lake.
That feels a lot closer to wellness than constantly fearing ingredients.
Food should build resilience.
Food should bring people together.
Food should help you feel like yourself again.
Weston A. Price’s research—some of the earliest work studying traditional cultures long before “Blue Zones” became popular—found that food preparation mattered deeply.
But so did community.
So did family.
So did feeling safe in where, how, and with whom you ate.
That’s the kind of cooking I like to teach.
Less diet.
More relationship.
Less fear.
More skill.
Less rigidity.
More nourishment.
And maybe…
a little butter.
Always room for butter. 😄
— Chef Cathy Hohmeyer
Lake Clear Lodge
Sourdough Pancakes
Ingredients
- 2 cups active sourdough starter
- 1 egg
- A pinch of salt
- A dash of baking soda
- A little sugar (if you like)
- Sunflower or coconut oil
Directions
- Heat your griddle.
- In a bowl, mix your ingredients until a smooth, homogeneous batter consistency (you can add more flour if needed).
- Add a small amount of sunflower or coconut oil to your griddle.
- Spoon or ladle out your pancakes to your preferred size.
- Cook until golden and fluffy, flipping when the edges start to become slightly crispy.
The more active your starter, the more spongy and satisfying the pancakes. And no brick-in-your-stomach feeling afterward!