An award winning food writer, artist and consultant, Jan has written and illustrated a weekly food column Food for Thought for the Corvallis Gazette-Times since 1983 and a syndicated column Fresh Approach since 1985. Preserving, a seasonal column on preserving food, had a 20-year run in the Oregonian beginning in 1987. A master’s graduate in food science and nutrition, Jan is the author-illustrator of four cookbooks, including The Onion Book (Doubleday, 1996). “Writing about food is such a competitive field,” says Jan. “But thanks to my OSU background, I have the advantage of respect for research. It’s my job to make sure the technical aspects of a given story are accurately reported, translated into lay terms, and communicated with the kind of passion I would bring to a simple feature on backpacking into the Three Sisters Wilderness.
Luckily, everyone on campus is so accessible and generous in sharing their expertise. Dr. Margy Woodburn, for example, has always been there to help me address some of the more challenging elements of food preserving and food safety as they’ve cropped up over the years.” Jan appears regularly on radio and television shows, judges cooking competitions, and once served as guest chef aboard the Royal Viking Cruise Line. She hosted the cooking segments on the nationally broadcast five-part PBS series Northwest Gardening and was a creative consultant for the PBS series Smart Gardening. Jan and her husband, Steve, own and operate Stoneyburn Gallery and Fine Framing in Corvallis.
Visit Jan’s blog at www.janrd.com.
One reply on “Jan Roberts Dominguez ’79: Sharing her creativity through food and watercolors”
I am searching for your roasted tomato sauce that can be frozen and used for soups, pasta sauce, or whatever. It is so versatile and flavorful. I have lost the recipe. I am looking for it on line but not locating the right one. Would you send it to me. Thanks so much. Elva Kilbourne