Ross Wollen
Ross Wollen

Ross Wollen is a chef and writer based in Maine's Midcoast region. Before moving East, Ross was a veteran of the Bay Area restaurant and artisanal food scenes; he has also worked as a food safety consultant. As executive chef of Belcampo Meat Co., Ross helped launch the bone broth craze. Since his diagnosis with Type 1 diabetes in 2017, he has focused on exploring the potential of naturally low-carb cooking. Follow Ross on Twitter: @RossWollen

Red Cabbage & Avocado Slaw

Low Carb Red Cabbage & Avocado Slaw

Hearty red cabbage, rich avocado and zingy lime combine pleasingly in this colorful side dish, and you can whip it up in a snap. This Mexican-flavored…
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Argentinian ‘Bricklayer’ Steak

Argentinian ‘Bricklayer’ Steak

It is always a great joy to happen upon an accidentally keto recipe in a work of undoubted culinary genius. I was paging through Francis Mallman’s…
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Some Hope for Your Beta-Cells

Some Hope for Your Beta Cells

We all know that in Type 1 diabetes, the pancreas’ beta cells cease to function. But are they eliminated? Do they die? Or are they merely “stunned?”…
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African Chicken & Peanut Stew

Low Carb African Chicken & Peanut Stew

Here’s an easy adaptation of a staple in homes across West Africa: chicken stew thickened with “ground nuts,” also known as peanuts. Garlic, ginger…
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