A Food Historian, Peggy Lutz, B.A., M.A.

The joy of food has been with me throughout my lifetime.  Cooking and eating minister deeply to me; preparation of food stills me in the “pressing in” times with my soul.  I was created to cook and share the fruits of my labors with others; indeed, these delectable results also nourish me in my quiet meals alone, when I’m not really alone.  Food is life to me in more ways than one, for it is a way to commune with my God and let him prosper me.

My maker prepared me all my lifetime for his workmanship that he ordained in me before creation; there is no mistake that I am who I am.  In my twenties, he had me live briefly in England, France, and Switzerland, igniting my passion for foods of other cultures. The loving direction of his perpetual hand on me is crystal clear.

The winter of 1980-81 marked a delightful period for me, for I lived in Tokyo, Japan!  Sudden illness brought me back to the United States.  My heart’s cry, for many years, was to go back to the Orient; I sought the manifestation of this dream for a long time, to no avail (yet).

Creativity in me birthed my work in food, as I sought this aspiration to return to Japan; hence after my illness, I began catering historical meals upon my return to the U.S. (Billings, Montana).  Among repasts of many cultures and times, I designed a feast representing the history of my state, with the intention of getting back to Tokyo.  Next I met one-on-one with Governor Ted Schwinden and proposed my promoting the popular sale of Montana beef in Japan.

He grasped my vision of entertaining Japanese clients with my dinner, showcasing our beef; thus, I had contact with the head of the Montana Department of Commerce for two years-albeit there were never enough funds to send me abroad.

The summer and fall of 1985 took me on two important trips that inspired me to pursue my dream of presenting my work around the world. The first brought studies of food in Peru.  Looking back, I learned deep lessons of compassion for people here.  This contributed to my vision to touch the world with my knowledge of nutrition.

The second trip submerged me in cooking to the cosmopolitan heartbeat of Paris. Upon my return to my small Montana city, I knew that I needed a bigger platform, from which to launch my hopes to go worldwide; therefore, I moved to Portland, Oregon on February 2, 1986.

Portland expanded my calling greatly!  1991 marked the finish of my Master’s degree in Pacific Northwest history, specializing in food history; I was now prepared as an expert in my native foods.  Both local and out-of-state events have utilized my knowledge of period American cuisine, as well as that of other cultures from different times.

I have fond memories of great joy found in my business.  Some of the highlights are an international conference of the American Society of Mechanical Engineers, a fundraiser for the Southern Oregon Historical Society, and a meal teaching the docents at the Oregon History Center-all featuring the history of the Oregon Trail.  There also was a journey through the developing stages, beginning in 1888, of the Portland Rose Festival, for visiting dignitaries.

My favorite memory, however, is a splendid dinner for 368 historians of the national Lewis and Clark Trail Heritage Foundation; these passionate followers were here in Oregon commemorating the bicentennial of the expedition, at Lewis and Clark College.  As always I was dressed in period costume, taking my audience on the given journey, by speaking the colorful history, as they ate the documented dishes.

This dinner thrilled me more than any I have done!  Read about this quaint history, by googling my article “A Taste of What Followed” at http://www.lewisandclark.org/wpo/article_index.php

I have come full circle after decades of delighting in food here in my native home.  Now I want to reach abroad with my gift through thoughts on cooking, eating, and entertaining; I will use ailments of the past, as well as exciting, nourishing, new combinations.  My passion is to bring vibrant heath and joy to all who will come to partake in this bread of life with me.  It is my pleasure to invite you to enjoy this vital journey with me.