Feb 21
Note as of February 2014: I’ve started making homemade ricotta in a different way, and this post really needs to be updated to reflect that. I’m working on it! In the meantime if you’re looking for a recipe, you should head over to Amy Thielen’s post about it here.
My name is Bowen and I'm a cooking instructor/food writer/home cook in Seattle, WA. I'm dedicated to community-based food systems that nourish people and planet alike, and this site is an extension of my kitchen - seasonal, fresh food and cocktails made with heart (and sometimes an indecent amount of olive oil) to share with friends and loved ones.
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