Waterloom Studio

As a food historian and a cook, I have always enjoyed painting the food I've seen in markets around the world, as well as things I have cooked or eaten. When the pandemic began, I decided that I would spend my time making cheese and baking sourdough bread. Here is my first attempt at cheese--I made mozzarella and arranged it lovingly on an Arabia "Paratissi" plate. Since then, I have made many many loaves of sourdough.