Sue Gregg’s concern for her family’s health motivated her to reexamine what she learned about ingredient selection and food preparation in college home economics classes. Her research and experimentation launched her into a recipe rewriting revolution resulting in the publication of the Sue Gregg Cookbooks, a comprehensive guide to whole foods cooking.
Sue has introduced home school families to whole foods cooking throught the states. She’s responded to invitations to teach in places as far flung as Malawi and Russia. She’s adapted her recipes with local ingredients in Kenya and Okinawa. She’s cooked in Mexico and researched in Scotland.
Her husband, Rich, partners with her as photographer, editor and publisher, chief taste tester and dishwasher.. They take the Biblical challenge to “be hospitable” as an everyday way of living having hosted international students and home schooling families in their Southern California home.
The year 2018 finds them moving 2000 miles east to become permanent residents at Oak Haven Bed & Breakfast in Nashville, Indiana. Their daughter Sharon Guingrich, establishment proprieter, has given assurance that they will continue the tradition of serving blender batter whole grain waffles to guests.