Jim Ratti honors his wife, Ellen Ratti, by sharing their story, their love of cooking, and their belief in the power of good food to nourish well-being and connection.
I grew up in the kitchen. My parents both cooked, but my father was the one who handled the fancy meals and special occasions. They welcomed us kids right into the process—standing on stools to make scrambled eggs before school, giving us age-appropriate tasks, and encouraging us to try new things. Cooking stuck with me. I’ve always enjoyed it, and the science of it appeals to the engineer in me. I like experimenting with new foods and techniques. I’m not big on kitchen gadgets, but I do have a few trusty tools and pans that I swear by.
When Ellen and I got married, she didn’t have much experience in the kitchen, so I did most of the cooking in the early years. Over time, though, she learned recipes from friends and came up with several of her own that became staples—like pork chops with cumin rice, skillet Spanish rice, and a chili recipe we both loved.
Whenever we entertained, we were a team. We’d plan the menu together, and she’d handle the shopping, table setting, and house prep, while I focused on the cooking. We had an unspoken deal—one of us cooked, the other cleaned. And even as her dementia progressed, she continued to help with mealtime prep and cleanup as much as she could. When she began struggling to remember the names of certain foods, I made her a picture book of the dishes I cooked regularly so she could point to what she wanted.
Traveling was another shared joy. We tried new foods wherever we went—though I was often the more adventurous eater—and I even took cooking classes in places like Tuscany. In Belgium, Ellen developed a fondness for endives baked with ham and bechamel, and for stoofvlees, a rich Flemish beef stew slow-cooked with onions and beer until it melted in your mouth. We also sampled beers around the world, collecting photos of us holding glasses in memorable places. Special occasions and vacations often meant fine dining, where we’d gather inspiration for meals at home—or decide which dishes were best left to the professionals.
As her dementia and later cancer advanced, Ellen’s food preferences narrowed. Chemo dulled her senses of taste and smell, so I adjusted our meals to be simpler and more consistent. Some things, though, never lost their charm. Corn on the cob, once I reminded her how to eat it, brought pure joy every summer. And a cheese omelet with hashbrowns—her “eggs with cheese”—was always a hit, any time of day.
When I decided to underwrite the MIND Diet video series for Giving Voice Foundation, it was for several reasons. First, I wanted to honor Ellen’s memory and the support we received from GVF over the years. Second, I believe in the benefits of the MIND Diet, and I wanted people to see that preparing brain-healthy meals doesn’t require fancy ingredients or complicated steps. And third, I’ve always enjoyed cooking demonstrations—I learn something new every time. I was curious to see how these would come together, and I was impressed by the results. I’ve already tried several of the recipes, like lentil soup and farro salad, and I’m consciously adding more leafy vegetables, legumes, and grains to my own meals. If these videos inspire even a few people to eat a little better, we all win.
When Ellen and I first began navigating dementia, I was overwhelmed. I didn’t know where to turn for help. Thanks to a social worker at UC Health, I found my way to resources that made all the difference. GVF and Creative Connections became an important part of our lives. Ellen loved music her entire life, and as she developed mobility challenges, Creative Connections gave her a place to sing and move in a safe, welcoming environment. While she sang, I connected with other caregivers who understood the challenges and the emotions of this journey. The facilitators offered guidance, resources, and strategies that helped us both.
Supporting this project is my way of giving back—to honor Ellen, to share what we’ve learned, and to help others find nourishment, comfort, and joy in the kitchen.