Sep 7
I’m just back from a whirlwind birthday weekend in New Orleans – there’s still glitter on my face and bags under my eyes – and am already dreaming about muffalettas and jumbalayas and sleeping on a bed of beignets. But before my eyes turn too much toward Fall (that’s what happens when Labor Day is behind you, yes?), I have a lot of summer left to share. Read more
What impresses me most in terms of culinary skill is the ability to make something out of nothing. Or, rather, the ability to make an interesting, tasty dish out of whatever you have lying around. Instead of picking a recipe and tracking down the ingredients, the ability to look around at what you have and put something together. This is something the CSA has forced us to do more than we ever did before – one of the many reasons I appreciate it. Read more
Aug 24
Those of you that have known me for a while know that my grandmother has been a huge presence in my life since I was very young. Gram (my mother’s mother) has played a substantial role from the time my parents and I moved back to Minnesota when I was just a toddler. She took care of me every day for many years while my mom was at work, and she’s been one of my best friends and, as I’ve grown older, my closest mentor. When I was in college we sent letters and postcards to each other on a weekly basis, and now I talk to her on the phone almost every day, even just to say hi and check in – and if you know me well you also know that I have an intense hatred of the phone, so you know what a big deal that is.
Aug 14
We were able to revel in a few blissful weeks of real summer before heading out on the trip we’re currently on (look at me, posting from other states! I’m going to make a t-shirt that says: Not a blogger who writes posts ahead of time and sets them to publish later to look impressive.). A real, though excessively short, summer of barbeques, dinner parties, gardening, and cocktails in the backyard before diving head first this last weekend into wedding season and the start of the schoolyear for both Brett and I. Read more
The academic side of me (well, let’s be honest – at this point, the academic molecule that still exists inside of me) could go on for days and days about the emotional side of food. How food is one of the only things on earth that connects a person’s physical, emotional, social, spiritual, cultural sides; how it touches almost every economic, environmental, and personal element of life; how food is innately sensual, engaging all of the senses – if you’d like to read me extrapolate on such things for approximately 130 single-spaced pages, you’re welcome to read my thesis (oh god, you’re in for a fun time). Read more
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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