About The Authors
Celiac Creations For Multiple Food Allergies:
How To Survive When Your Food Is Killing You
by June Ramey and Kristine Dzagan
June Ramey is a great-grandmother with a long history of creative cooking. At age 4 she discovered combining mud with Crisco was not a good idea. By age 13, she was cooking for real using fresh herbs out of the garden. As a 19-year vegetarian, she has learned to balance proteins and carbs. Always loving a challenge, she has successfully taken on the world of creative gluten-free cooking with extensive food allergies. Her love of cooking is evident in the recipes she’s engineered.
Professionally, she’s an executive administrative assistant and lives with her daughter, Kris, and her grandson, Jonathan, in Ellicott City, Maryland. In her words,
Life doesn’t get any better than living with the people you love!
Kristine Dzagan grew up in farmlands of North Dakota and suburbs of small Minnesota towns most of her childhood but has fond memories of playing on her uncle’s dairy farm with her cousins in the 1970s. That’s where she began to enjoy the wholesome taste of fresh cooked farm foods. At about that same time, the family experimented with natural foods, although there were not nearly as many items on the market as there are today.
Kris joined the military when she was 17 years old and traveled to various places around the world, enjoying and tasting the cuisine of several European and Asian countries. After retiring from the military, she married Bob Dzagan and moved to Ellicott City, Maryland. Kris has three children and two grandchildren.
Kris was diagnosed with Celiac Disease in 2010. Since then, she has continued to discover additional food sensitivities and allergies that are not included in this cookbook. In the beginning of this gastronomic journey, she would have rather fixed the roof or worked in her well-equipped workshop than spend time in the kitchen. However, cooking with fresh and interesting ingredients has ignited a creative spark in her and created an environment for collaboration and testing, turning their kitchen into a classroom and lab. She continues to develop and experiment with new recipes.