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LIFE In the Kitchen: with Terry Walters

  • jfitts0
  • Dec 20, 2021
  • 5 min read

Updated: Aug 27, 2022

By Natalie K. Pollock

Staff Writer


Chef Walters has been teaching about clean and seasonal cooking for 22 years. Here she is stuffing squash with vegetables in her home kitchen where she offers classes.

It has been 14 years since Terry Walters of Avon wrote her first healthy food cookbook “Clean Food,” a collection of original recipes and an explanation of the health benefits derived from eating fresh, seasonally available foods. She was recently voted Best Chef in the Best of Hartford Readers’ Poll.

Walters is also the author of “Clean Start,” a James Beard Foundation Award finalist, and recipient of the Nautilus Gold and Silver Book Awards.

Her third book “Eat Clean Live Well” is based on her blog. She has been featured on television and radio, in print and in Internet media, and has worked as an educator, consultant, clean food chef and advocate for clean eating in schools, corporations and organizations. A West Hartford native, Walters lived in Chicago with her husband Chip Walters while he attended business school there. She subsequently earned her Master’s degree in business communication and public relations, after studying psychology and business in the 1980’s. The couple has two grown daughters, Sarah and Sydney.

Walters also trained with the Institute of Integrative Nutrition, the Natural Gourmet Cookery School, the Kushi Institute, and the Chopra Center.

After several years offering cooking demonstrations for such retailers as Whole Foods and Sur La Table in Canton (now closed), Walters created an annual program of hands-on cooking classes that she continues to offer in her home. She also offers a lecture series.

Q. What does the Best Chef award mean to you?

A. We have an amazing Clean Food community. I started working on it 22 years ago and people are still with me.

Thousands of people from my audience have gone through my cooking classes, but also who knows home many more virtually from Canada and Australia. My heart feels very full.

Q. What is your favorite business-related activity?

A. My favorite part is the classes. I cannot imagine my business without them. They are about community and sharing and nourishment and collective wisdom. During Covid, I led a Circle of Nourishment. Every Friday morning anyone from the community could reach out to each other on video [and talk about food-related issues].


Q. In addition to a consulting with such companies and organizations as Goldman Sachs, Northeastern University, the Kripalu Center for Yoga and Health, and the Connecticut Children’s Medical Center, what was your involvement with pet food?

A. I was on the advisory board for Nutro, a Mars Corporation brand based near Nashville. They were interested in creating a Clean Feed line for pets. My involvement of over a year required a lot of traveling. One nice thing that grew out of the work was that their employees wanted to learn about feeding clean themselves. So it was a win for the pets and for their humans.


Q. Are you still working with corporations?

A. I am speaking in corporate wellness programs virtually 24/7. And I am still consulting with other groups and providing health coaching for individuals. I have always been involved in corporate wellness. There was an incredible need during Covid because people were at home and spread out.


Q. Are you planning to write another book?

A. After my last book I had an existential crisis. People don’t need a book about clean food anymore. But I kept teaching and creating programs. I wrote a booklet in spring of 2020 and then decided to turn it into a big book I call “Nourish.” All the recipes are full meals that people can make work with the ingredients they have at home. For example, I offer one recipe but with four variations. It’s still vegan and gluten-free and seasonal [like my other books]. The new book will be available in spring of 2022, and I will be self-publishing again [just like my first book]. I want to enjoy the process and have more control.


Q. What do you do between teaching and writing?

A. I have been writing poetry during the pandemic. I did a program on writing and reading poetry for the Circle of Nourishment. It was popular and has continued. Poets have flourished during Covid, like Amanda Gorman.

Q. How did you come to be at the forefront of the clean eating movement?

A. I got into healthy eating at the University of Rochester. My cholesterol was very high, and I did not want medications. So, as I was living off campus I had to learn how to cook, rather than going to the cafeteria. I eliminated dairy and animal protein, and I lowered my sugar intake. I had a lot of books to learn from but not to cook from. My older brother came home from college a vegetarian, so mom began cutting down on red meat or she offered two options. She cooked everything from scratch. And our two girls had health challenges. People saw what my kids were eating and asked me about that. So, I started teaching classes. It’s remarkable how far that world has come. There has been a huge change.


Q. How do you feel about seeing so many people in books and online in your space?

A. I love it. There should be more. I can’t be everything to everyone. As long as people are making choices and see an impact on their health and community, it’s all good. I try not to let judgment seep into my world. My books are vegan, but my health coaching is about what works best for the individual.


Q. What is the most popular dish that people ask you about cooking?

A. Every season there are favorites in my classes. My classes are by season. Sourdough is always popular. I offered one class on sourdough each week at the beginning of Covid. There was a steady flow of people picking up starter from me. It’s my favorite to teach because it’s magic – just flour, water, salt, time and love. And it’s the most forgiving process. It will always come out.

Q. What is your “secret” ingredient? What should everyone know?

A. My secret ingredient is love. You also have to use all the tastes – sweet, sour, bitter, salty and pungent/heat -- to achieve umami [a pleasant, savory taste]. Food should nourish all the senses.


Q. If you could take any celebrity chef out to dinner, who would it be and where would you take them?

A. There is a woman in London named Sourdough Sophia. I follow her on Instagram. I adore her because she is so down-to-earth, and she shares her process with no airs. I would bring her here so we could bake together. I also follow Chef Rene Redzepi from Noma in Copenhagen. The things he does with food!

Q. What herb or spice best describes your personality?

A. I am addicted to za’atar. It will be in my next book. It’s smooth, happy, unexpected, and pulls things together. Maybe that’s what I want to be.


Q. What do you like to cook when having guests to your home?

A. My favorite thing to cook is pizza with any vegetables, and there is only one dish to clean. Sourdough for pizza crusts ferments for 48 to 72 hours. The fermentation eats a lot of the gluten so you never feel bloated. And I also like to make tacos. I like to get everyone involved in putting both the pizza and the tacos together. VL

Valley Happenings

Summer Hours at Stanley-Whitman

FARMINGTON – The Stanley-Whitman House, a National Historic Landmark located in the heart of historic Farmington, has announced its summer hours of operation, in effect annually from Memorial Day through Labor Day. During this seasonal period, the museum will welcome visitors Tuesdays through Saturdays, from 10 a.m. to 4 p.m. Group tours are available by appointment for groups of six or more. An adult must accompany children under the age of 13. For more information, call (860) 677-9222 or visit www.s-wh.org.

 

Avon Historical Society selected for fundraiser

AVON - The Avon Historical Society was selected as the July 2025 beneficiary of the program for the Big Y located at 255 West Main Street, (Route 44), Avon. The Society will receive a $1 donation every time the $2.50 reusable Community Bag is purchased at this location during July, unless otherwise directed by the customer through the Giving Tag attached to the bag.

 

Simsbury Community Band concerts

The Simsbury Community Band invites you to our summer concert series! Bring your lawn chairs for evenings of great music and community spirit. Concerts will take place on the first four Wednesdays in July at 7 p.m. in the Simsbury Farms Ice Rink (100 Old Farms Rd). Free admission and fun for the whole family.

 

Canton Main Street Farmers Market

The Canton Main Street Farmers Market in Collinsville is open every Sunday with 21 full season vendors and another 12 who schedule appearances throughout the year. The market is open from 10 am to 1 pm every Sunday through Oct. 12 in historic Collinsville. Family-friendly with stunning views of the Collins Company and the Farmington River.

 

Book Collection at the Simsbury

Public library

The Friends of the Simsbury Public Library sponsors a Book Collection at the Simsbury Public library for their Annual Used Book Sale on Oct 4 & 5, 2025.

The book collection drop off runs through Sept. 13 on Tuesdays & Fridays from 10 a.m.-12 p.m. and Saturdays from 10 a.m. to 1:30 p.m.

in Tariffville Room on the ground floor of the library.

Accepted items for the collection are books, complete games & puzzles, DVDs, music CDs, records, and recent computer software.

PLEASE DO NOT BRING: magazines, textbooks, encyclopedias, VHS tapes, or any item in poor condition.

Drop off is in the LOWER LEVEL Parking Lot for carts and volunteer assistance.

 

Avon History Museum grand opening

AVON –  The public is invited to join in the grand opening celebration of the new Avon History Museum at 8 East Main Street in the center of Avon on Friday, July 4 and Saturday, July 5, from 1:-4 pm.  The Town of Avon and Avon Historical Society collaborated on an eight-year renovation to turn this 202-year old structure, once called Schoolhouse No. 3, into a modern museum about Avon’s history.

In honor of the new museum, it will be open daily July 4 – July 13 from 1-4 p.m. Thereafter, a sign out front will announce permanent opening days.  For more information on The Avon Historical Society, visit:  www.avonhistoricalsociety.org

 

65th Anniversary Exhibition

Gallery on the Green presents the 65th Anniversary Exhibition from  Friday, July 11 through Saturday, Aug 9. The Canton Artists’ Guild began in 1960 and has been continuously operating ever since, making it the longest running of any artist guild in Connecticut. The membership, which today draws on artists from 30 surrounding towns, is presenting work in celebration of this 65th Anniversary.  The reception is Saturday, July 12 from 6-8 pm and will include refreshments. The show and reception are free. The gallery is located near the intersection of Dowd Avenue and Route 44 at 5 Canton Green Road in Canton. Hours are Friday – Sunday, 1-5 pm. The main floor gallery is handicapped accessible.

Website: http://www.galleryonthegreen.org

 

Music at Greenwood: Summer Talent Exhibition

Avon: On Saturday, July 19, at 4 p.m., St. Matthew Lutheran Church is hosting a musical talent exhibition to collect donations for the Canton Food Bank. This coffeehouse-style event will showcase the musical skills of members and friends of St. Matthew and other local churches. Snacks, coffee, and other beverages will be provided. St. Matthew is located at 224 Lovely Street, Avon. For more information about upcoming events, visit us online at https://www.stmatthewavon.org/music-at-greenwood.

 

Avon Free Public Library events

AVON –The following events are scheduled at Avon Free Public Library. The library is at Avon Library, 281 Country Club Road, Avon. All programs are in person except where noted. For more information on adult programs, contact Adult Services Reference Desk via avonref@avonctlibrary.info 860-673-9712 x 7203. Registration required where noted.

• If These Walls Could Talk: The Palace Theater Story. Tuesday, July 15 at 2 p.m. New this season, the Palace Theater takes the show on the road. As stunning as the theater is today, it has a dazzling past. Join us as we travel through the historic stages of the Palace from its inception, its heyday, its “seen better” days and its 21st century renovation.

• (Virtual Event) Relax Your Mind and Body Through Meditation. Thursday, July 17, 2025 at 7 p.m. Being relaxed can help ease stress and tension. It can also relieve anxiety, depression, and sleep problems. Join Bruce Faithwick for this informative workshop. There will even be a short meditation sitting to try this out firsthand.

• (Virtual Event) Tea Travelers through China.Wednesday, July 16 at 2 p.m. Danielle Beaudette of The Cozy Tea Cart (TCTC)) and certified Tea Specialist will explain about traveling throughout China, from the tea fields of the Hunan Province to those of Anhui. We will present tea rooms in Shanghai and Beijing as well as historical ancient sites.

• (In-Person Event) Food in Connecticut History: An Archaeological Perspective. Thursday, July 31 at 2 pm. This lecture focuses solely on the food products that were found in Connecticut archaeological sites.  Specifically, it includes discoveries that have been made regarding seasonally exploited natural resources from the pre-contact period to the historical period, allowing archaeologists to determine the time of year sites were occupied. The effects of health, domestication of animals, and interaction with the natural environment all can be analyzed based on the archaeology of food.

 

Farmington Valley Acoustic Festival

The 10th Annual Farmington Valley Acoustic Festival is returning on Saturday, Oct. 18 from 11 a.m. – 6 p.m. at Winding Trails in Farmington. The festival headliner is Della Mae, a GRAMMY-nominated, all-women string band.

The Festival also features Buffalo Rose, Cold Chocolate, and The Tenderbellies. In addition, award-winning songwriters from local and nationally-touring acts will be performing. Tickets are limited and must be purchased in advance. Tickets are $40 adults, and $10 children at https://windingtrails.org/music-festival or on Eventbrite.

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