Description
Materials
maple, cherry, beech, beeswax, apple
Toby Fulwiler, a retired English professor from The University of Vermont, turns wooden bowls from local hardwoods found on his 90 acre farm in Fairfield, VT. He specializes in natural-edge bowls, often turned from sugar maple, black cherry, apple, and white ash. In addition, he turns bowls for salads, fruit, condiments, and display in many sizes from many other woods. Classic and natural-edge wooden bowls turned from local hard and soft woods including sugar maple, black cherry, yellow birch, and butternut harvested in Fairfield, Vermont. All bowls are turned green and sealed with a food-safe beeswax/mineral oil finish.
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$25.00
These 1 x 1 inch bowls were turned from maple, beech, black cherry, and apple harvested from downed branches in our ninety-acre Fairfield woods. Unlike salt cellars, salt bowls have no lid, though both were largely put out of business by the invention of salt shakers in the Nineteenth Century. However, there remains something especially personal about a small individual bowl of sea or kosher salt at one’s table setting, so salt bowls seem to be making a comeback. Each tiny bowl comes with a small 2 1/2 inch silver-plated spoon, and each is sealed with a food-safe beeswax/mineral oil finish.
Materials
maple, cherry, beech, beeswax, apple
Weight | 8 oz |
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