Walk into the kitchen at Gilda’s Club Kentuckiana, a premier cancer support community in Louisville, and you may find Alice Wootton surrounded by colorful vegetables, chopping boards, recipes, and a group of eager students.

For Alice, food is about much more than what ends up on the plate. It is about curiosity, caring for ourselves, sharing what we know, trying something new—and finding joy in the company of others.

Alice, a cancer survivor, retired elementary school teacher, and longtime home cook, now leads the popular Plant-Powered Plates cooking class at Gilda’s Club Kentuckiana. Her generosity, preparation, and enthusiasm have made the class a favorite among members. Her path to the Gilda’s Club kitchen began with a deeply personal cancer journey.

A Family Cancer Journey

Alice and her husband, Jim, moved to Louisville in 2020 and now live in the Cherokee Triangle neighborhood. They have been married for nearly 50 years and have a son, two grandchildren, and a life filled with walking, travel, music, family, and a love of good food.

Her connection to cancer came unexpectedly through her mother.

“At Christmas time back in 2023, my mother was diagnosed with Stage 4 ovarian cancer. She was told she had less than a year to live.”

At the same time, Alice’s younger brother was facing his own cancer journey. Alice acted as her mother’s caregiver while she was in hospice. Her brother died in March 2024, and her mother died less than a month later.

The BRCA2 Mutation

Before Alice’s mother died, she was tested for the BRCA genetic mutation. The test result was positive. Alice was subsequently tested and learned that she also carried the BRCA2 mutation.

Although she was in excellent health, she learned that she was at greater risk for several types of cancer. After consultations with specialists, she ultimately underwent prophylactic oophorectomy.

The surgery went well. Her scans and CA125 test had been normal. But a tiny tumor was discovered in her fallopian tube—one that had not been visible during surgery. Alice was diagnosed with Stage 1 ovarian cancer.

“My first thought was for my husband,” she said. “His first wife died of cancer when they were only 29 years old and had a 2-year-old. I adopted their son after Jim and I got married. I didn’t want him to go through that again.”

Alice underwent six rounds of chemotherapy and later decided to have a prophylactic double mastectomy with an aesthetic flat closure. Through it all, she kept moving forward when she could, continuing her walks at Cave Hill during periods when she felt well enough. And then, she discovered Gilda’s Club.

Finding Cancer Support at Gilda’s Club Kentuckiana

While recovering, Alice decided to check out Gilda’s Club’s Highlands clubhouse, located across the street from Cave Hill Cemetery and Arboretum.

Staff gave her a tour of the 35,000-square-foot facility, which encompasses meeting rooms, a game room, a children’s play area, an exercise studio, and community rooms where meals are held prior to support groups.

“When I saw the marvelous kitchen there, I knew I wanted to cook in it.”

She told the staff that, if they would have her, she would love to teach cooking classes after recovering. Today, she does exactly that.

Embracing the Culinary Challenge of Alpha-Gal Allergy

Alice brings to Plant-Powered Plates the curiosity of a lifelong cook, the preparation skills of a former teacher, and years of experience experimenting in her own kitchen.

Her approach to plant-based cooking began about 16 years ago when Jim developed Alpha-gal allergy after a tick bite. Because he could no longer eat mammalian meat, the couple had to rethink the way they cooked. Alice embraced the challenge.

“I have always loved to cook, so I approached the challenge with curiosity: What could we eat, and how could I make it delicious?”

Over time, they discovered that plant-based meals could be satisfying, colorful, and full of flavor. Their diet gradually evolved, and several years ago they decided to give up poultry as well. By the time Alice underwent chemotherapy and surgery, plant-based eating was already an important part of their lives.

“I truly believe that the nourishing meals we ate helped me recover more quickly.”

Today, Alice and Jim eat mostly plant-based foods while remaining flexible, occasionally enjoying fish, eggs, or dairy when traveling or dining at someone’s home.

She also writes about her cooking experiments on her blog, Husband Tested Recipes from Alice’s Kitchen. Since starting this creative project in 2012, if Alice and Jim deem a recipe to be “blog worthy,” she photographs the dish, shares the recipe, and provides a link back to the original recipe, giving credit to the recipe author.

Plant-Powered Plates:  Simple Strategies for Plant-Based Eating

When Alice began planning her Gilda’s Club class, she had several goals.

“First, I wanted to get people excited to get in their kitchens and cook for themselves.”

She also wanted members to discover that plant-based food does not have to be complicated.

“Next, I wanted to show how easy it can be to make plant-based meals and that they could be absolutely delicious and nourishing.”

Her lessons are filled with practical ideas, including her encouragement to:

• “Eat the Rainbow” – choose foods in a variety of colors to help bring a range of nutrients to the plate.
• Think about consuming the “Daily Dozen” – a concept popularized by doctor/author Michael Greger, M.D., FCLM
• Add a piece of whole fruit to every meal.

Even grocery shopping becomes part of the lesson.

“Another suggestion is to look at the grocery cart before arriving at the checkout counter to see if your cart has all the colors of the rainbow.”

The Art of Preparation

Behind every class is an extraordinary amount of preparation. Alice starts with her collection of “husband-tested-and-approved recipes,” choosing dishes that are colorful, nutritious, and appropriate for the season.

She tests new recipes, researches ingredients, prepares lesson plans, considers allergies and dietary concerns, shops for ingredients, and arrives at Gilda’s around 9 a.m. on class day to set up the kitchen.

By the time students arrive at 1 p.m., the work of chopping, slicing, washing, organizing, and preparing has already begun. She teaches them the importance of mise en place—having everything prepared and organized before cooking.

And she does not do it all alone. Alice’s “Sue Chef,” Susan Utell, first attended one of her classes and soon volunteered to help with setup, serving, and cleanup.

Building Connection Through Louisville Cooking Classes

The food may bring people into the kitchen, but Alice has seen that something else keeps them there: connection.

“Many of my students arrive early and stay after the class to talk amongst themselves and ask each other how things are going.”

For Alice, that is part of what makes Gilda’s Club so special.

“These programs are a great way for those going through a tough time to feel safe and supported.”

And the joy in the kitchen is unmistakable.

“My absolute favorite things are when my students are willing to try foods they’ve never had or even heard about.”

She loves seeing members photograph their colorful plates, talk about reading food labels, discover new ingredients, and bring what they have learned into their everyday lives. Most of all, she loves watching people enjoy one another.

“It makes me cry happy tears to see them having a grand time together, enjoying each other’s company and feeling supported.”

Savoring Recovery and Community Every Day

Ask Alice about her favorite vegetarian meal, and she is quick to acknowledge the challenge.

“Lordy, that’s a hard one because there have been so many.”

Her answer is a simple, colorful meal: giant white beans with garlic and rosemary, rainbow coleslaw, steamed broccoli, whole-grain sourdough bread, and a perfectly ripe plum. It sounds a lot like Alice’s philosophy of nourishment: flavorful, colorful, satisfying, and meant to be shared.

• Ruby Salad
• Rainbow Cole Slaw
• Garlic Beans

Today, Alice walks four to five miles a day, takes exercise classes, sings in a band, travels with Jim, visits family in Mexico, and makes time for her favorite Regency parlor romance novels.

“I’m feeling strong, full of life and endeavoring to savor every minute of every day.”

And twice each month, she brings that spirit into the Gilda’s Club kitchen.

“I’m always exhausted by the end of it, but it’s a ‘good tired’ and I’m having tremendous fun.”

At Gilda’s Club Kentuckiana, nourishment can take many forms. Sometimes it is a meal. Sometimes it is a new recipe or a new way of caring for ourselves. And sometimes, it is simply sitting around a table with people who understand.

For Alice, Plant-Powered Plates offers all three. In her kitchen, food nourishes the body—but community nourishes the rest.