Jean’s Schedule and Contact Info
I’m just an everyday home cook who’s found her way back to the kitchen and the garden. Along the path, I developed a passion for the idea that we don’t have to be gourmet to eat well—and that paint-by-numbers recipes aren’t needed for simple everyday meals.That’s because as a food historian, not a professional chef, I come to cooking from a different place on the elephant. I’m not a pretty cook. My knife skills are non-existent. And I work full time, so when I’m in the kitchen it’s all about getting dinner out in short order.
I was in college at Northern Arizona University in Flagstaff during the Sixties when the first food co-ops started. Like so many others, I turned vegetarian and said adios to fast food joints and the land of crinkly packages. Not to say it’s been all up hill. I was lured back over and again to the snacky-goody aisles—and carried the extra weight to prove it.
In part, the problem was not knowing how to cook much besides good old meat and potatoes. So in early forays I steamed up pots of gluey brown rice and boiled vegetables beyond recognition. With dinners like that, it wasn’t surprising that the call of candy et al still blared in my ears.
But, life has a way…
- First the 1980s saw me on the Nava-Hopi reservations as a public school teacher where I spent time in the kitchens with the women. It was there I saw how to make much from little. Dish after dish just from the corn they grew, each seasoned nicely so that plain fare became the stuff you write home about.
- Then to grad school at Washington State University to study history and make friends from the Middle East, India, and Europe. As we ate together and I learned about new cuisines, I realized once again that making simple delicious food is fun, fast, and affordable.
(Ditto later on for trips to Thailand and Mexico. Gorgeous, delicious food made from a song with a whole lot of heart. Plain simple street food for the people.)
- Finally, I settled in Portland, Oregon. Here, between my experiences and the city’s natural food markets and gardens, I increasingly found myself turning out some pretty darn good food. It isn’t any particular ethnic tradition; rather it’s a blend—fusion cuisine that reflects our multi-cultural world.
Passionate as I am about food, I’m surprised I didn’t discover the field of food history while earning my doctorate. Back then, though, I hadn’t figured out that ‘women’s work’ was important enough to be studied by the academy. But even though I was slow, once I found the target, interest was focused and sustained.
So, it didn’t take long for me to read Laura Shapiro’s Perfection Salad and learn that Americans only got measuring cups 100 years ago. Before that we cooked like women all over the world, without measuring and following fussy steps. Radical news!
Life’s not been the same since. I looked at the course of SAD, the Standard American Diet, over the 20th century. What scholars, chefs, and food writers talked about was that
1) the rise of the food industry and
2) women going to work explained SAD.
It was just easier, the consensus concluded, to buy product since no one was home any more.
Perhaps, but I wondered why nobody talked about this measuring business. The idea that the art of cooking was completely and totally revolutionized in the 1890s when we got our first cups and formulaic cookbooks.
Could it be that the revolution—turning the art of cooking into a lockstep scientific exercise—alienated us from our kitchens? After all, our lives are so highly regulated already. One more set of orders-from-headquarters at the end of a long day aren’t very likely to get us inspired. Like Richard Olney wrote, “imprisoning the art of cooking in chilly formulas is like robbing a bird of flight.
The rest is history. I wrote the first two books in my measure free cookbook trilogy, Cooking Beyond Measure and Hippie Kitchen. This website showcases recipes from those books and also includes videos of me cooking and talking about the empowered, creative approach to the everyday kitchen. I hope you find it a useful guide in your own culinary journey. If you do, please join our growing community by signing up for the Measure Free Update. It keeps you posted on the doings here.
To the delicious revolution!
All best, Jean
~I also invite you to follow me the HippieCook on Facebook, Twitter, and YouTube.
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SCHEDULE & CONTACT INFO
EMAIL
jean@measurefreehippiecook.com
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COOKING CLASSES WITH JEAN
Free Classes with the Multnomah Public Libraries
Kids Can Make Bread
There is no better season than winter to have the smell of fresh baked bread in the house! Luckily, making bread is not hard at all. Join cookbook author Jean Johnson in this hands-on class and take home your own mini round of bread to bake. Class is suitable for all ages, with children under 10 accompanied by an adult.
Space is limited. Seating on first come first served basis.
We’re offering five of these bread classes in January and February. Two have already taken place at Midland and North Portland libraries, with us having to turn people away at Midland.
The next one is at Rockwood Library on SE Stark, January 18 from 4-5p.
Then there are two in February, one at Troutdale, Saturday, February 11, from 11-noon;
the other at Holgate on Sunday, Feb 26, 2:30-3:30p.
Spring Class at the Multonomah Athletic Club
Pucker Power: Learn to make red wine vinegar and use the power of sour in your home cooking.
Many people have discovered the magic drizzle of balsamic, but pucker power is so much more. Join culinary historian and cookbook author, Jean Johnson, in exploring the power of sour. In this part lecture/part demo class, members learn to make red wine vinegar and use the power of sour in their home cooking. Johnson demonstrates how to make red wine vinegar at home and reviews the highlights of mainstream American cuisine, discussing why sour elements have not had a significant role. Johnson also demonstrates making several simple dishes and drinks with flavors enhanced by vinegar or sour citrus. Food, drink, and vinegar samples are available to taste and complimentary vinegar starters (called mother) available to take home.
April 24, 6:30-8:30p, $40 members, $48 non-member guest fee.
