Denise Straiges Warkov, founder of recently opened Mt. Airy food business
Alive Kitchen, is a practicing homeopath and professionally trained chef in health supportive and allergy safe cuisine. Deciding to start her own culinary endeavor, which provides seasonal, local and organic prepared foods for weekly pick-up at its storefront kitchen or for delivery, was easier than most of the recipes she uses.
"I was making suggestions for my clients' diets, and at some point, they began asking me if I could make the food for them," says Straiges, who joined forces with Ane Ormaechea, owner and executive chef of the now shuttered South Street tapas restaurant Apamate. Ormaechea, who is of Spanish descent and raised in Venezuela, provides a continental flavor to Alive, which offers "the freshest possible local, organic and sustainable" ready-to-eat food. For example, this week's menu offerings include Tortilla Espanola, Winter Greens and Potato Soup with Cannellini Beans, and Braised Short Ribs.
Straiges explains that in prescribing a probiotic diet for her clients, the health of one's gut is key to healing a number of systemic problems. She cites the GAPS diet, which stands for Gut And Psychology Syndrome, a way of eating popularized by pediatrician Dr. Natasha Campbell-McBride. GAPS addresses food sensitivities and allergies, and the related illnesses that may follow, as well as damage done to the intestinal flora by overuse of antibiotics. Alive's menu always includes nutrient rich stocks and fermented foods.
Straiges, who lovingly recalls her Italian grandmother cooking classics in the family kitchen, says, "If we do what's right for ourselves, we're doing what's right for our families, and ultimately for the planet." Straiges says Alive Kitchen food tastes good, but more important, it feels good. "It's nutrient rich, yet delicious for everyone." She hopes to serve conscious but busy foodies who are looking for a little help in the kitchen. Straiges teaches cooking classes and workshops, does menu consulting for restaurants and corporations, and will offer cooking classes this spring.
Source: Denise Straiges Warkov, Alive Kitchen
Writer: Sue Spolan