More than a decade later, Odenwalder has more than 700 recipes on her blog that range from Jewish to Mexican to Asian dishes and much more. That is how the “This is How I Cook” blog was born. It was then that her daughter encouraged her to go digital and start a blog, so they didn’t have to keep exchanging recipes over the phone. In 2011 when her kids went off to college, she said they kept calling her and asking for recipes. But recipes also are alive in the sense that they keep changing they keep evolving as they go along,” said Odenwalder. They bring people together, you learn about everyone's heritage, you learn good food, bad food. Sharing stories and histories of food is what she believes can connect people. Having people over to eat food is Odenwalder’s favorite way of getting to know people. “You know what I figure? If it's so bad - my food - we will order pizza.” “Literally, I will have people over just to have something new to try because I'm not afraid,” explained Odenwalder. Photo by Amanda Horvath, Rocky Mountain PBS. She is never afraid to try a new recipe.Ībbe Odenwalder stands in her home kitchen where she has crafted thousands of new recipes over the last three decades. She has become what she calls a “cabinet” or “refrigerator cook,” meaning she can whip up anything from what she has on hand. Odenwalder’s curiosity and recipe-sleuthing only grew from there. But sure enough, she discovered it was developed in 1948. Odenwalder said one of her grandmother’s recipes involves Nesquik cocoa powder, which she was surprised to see in a recipe from the 40s. She views a lot of older recipes like a mystery to solve or a snapshot in time. It's marvelous,” Odenwalder said with a smile. So, I still feel like she is here with me when I'm looking through her cookbooks, and every now and then I find pencil handwriting in these cookbooks. “ used to write little notes in her cookbooks. Her family gave Odenwalder her grandmother’s cherished cookbooks. In 1976, she transferred to Colorado State University. In middle America, she was exposed to a lot of diverse foods but didn’t start her cooking journey in earnest until she went off to college. She grew up as a first-generation Jewish American and the daughter of a butcher and grocery store owner. Odenwalder’s story starts in the small town of Kankakee, Illinois, about an hour's drive south of Chicago.
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