Transformative cooking

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Kelly Bell, the chef at Grey Wolf Ranch, chats with a crowd Saturday, May 27 during a cooking demonstration at the Port Townsend Farmers Market. Bell, whose presentation was part of the Artisan Food Festival, talked about the spices she uses to flavor her egg frittata and emphasized the importance of purchasing locally grown protein, such as pork, which she also prepared. Cooking, she said, can be “really transformative” for the young men with whom she works in the recovery program. “I love ya’ll so much – I love this community,” she said to her audience.

Photo by Katie Kowalski