Who Is Cooking2Thrive?

Cheri Thriver

I hope you'll join me in the kitchen!

Cheri Thriver

A native of north Arkansas with a degree in English and a certification in Mental Health First Aid USA, I have worked as a copywriter, in customer service for a paper company, as an advertising sales rep, and as a print sales person. From 1990 – 2015, I owned and operated Thriver Impressions – a graphic design and print production company.

I started baking apricot cakes and pumpkin bread for my mom to give away when I was 7 or 8 years old.  I also helped my grandmother in the garden and at about that same age, she taught me how to make chili.  When James and Ben were small, I expanded my horizons and made homemade bread or rolls every week.

As a working single mom, and eventually a business owner, everyday meals became more basic.  I often cooked “stuff”, our favorite one pot meal, while the boys sat on the kitchen counters and talked.

In 2003, I eliminated all gluten from my diet. At that time there were few gluten-free convenience foods available and it was unheard of for a restaurant to offer a gluten-free menu. This gave me a chance to learn how to be able to order in any restaurant with great results. It also made me a more resourceful shopper and cook.The knowledge I acquired still applies. I’m thrilled to be able to share it with you.

You should know that I am the winner of the pork loin cook-off. James came in second.


James Spices

James loves to use exotic spices!

James W. Honaker

I have a degree in Communications from Mizzou where I also worked for a short period of time after graduation. I have worked as a graphic designer, web designer, video editor, online editor and colorist. Since 2006 I have worked in the television industry in Los Angeles. You can find a list of my projects on IMDB http://www.imdb.com/name/nm2421941/?ref_=fn_al_nm_1.

As the oldest child, I learn things like a sponge. I don’t remember learning to cook, I could just do it.  I can see food combinations in my head, I never measure, and I make a mean sweet potato pie.

By the way, I won the pork loin cook-off. My mom is crazy!





Ben cooks for local chapter of Gluten Intolerance Group


Ben Honaker

I am currently in law school. In fact, I was first in my class last semester. While I love to read, play music, hunt, fish, waterski and watch opera, I don’t have much extra time on my hands these days. When I’m not in class or studying, I’m making sure that Stewart, my dog, has everything he needs. 

I can eat gluten, but I choose not to most of the time. I monitor the protein, fat, and fiber content of all the foods in my diet. I am never hungry until someone mentions the word food, then I’m starving. I cook fresh food every day and often indulge in tacos asada in the back of a local mercado. I wrote and recorded the music for our cooking show.

P.S. I won the pork loin cook-off by being the judge and just eating without having to cook. It seemed like a pretty smart choice…until they made me do the dishes.


2 Comments to “Who Is Cooking2Thrive?”

  1. Where can I get a supply of the small cards listing gluten diet restrictions that can be used in restaurants? I got my cards at a seminar in Little Rock.. I noticed that they the cooking2thrive website on the card. Thanks Barry Ammons

    • Hi Barry,
      Good to hear from you. When our full website launches, you will be able to purchase the Server Cards and other lifestyle support products directly through the Cooking2Thrive® Online Store. For now, you did the right thing contacting us through the blog. You can also email support@cooking2thrive.com any time you have a question or need anything.

      The cards can be ordered in packages of 10 cards with a protective Tyvek sleeve Item #GF-SC-10-N for $2.25 + shipping or in 52 card bulk packs Item # GF-SC-52-N for $7.40 + shipping. Just email cooking2thrive.com with your order. We appreciate your interest in Cooking2Thrive.

      Cheri Thriver

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