About Three Squares
I’m Riki Shore. I started Three Squares in April, 2011 to share how I keep meals healthy, affordable, delicious, and gluten-free. I designed the site, take most of the photos, and write all the posts, except when noted otherwise.
Before starting Three Squares, I graduated from the French Pastry School and worked at Charlie Trotter’s in Chicago. After deciding that restaurant work was too challenging for a mother of a young daughter, I decided to focus on food writing.
Since finishing culinary school, I’ve spent time in Los Angeles and Durham, North Carolina. Six months ago, I moved with my family to Fife, Scotland, a beautiful area of rolling farmland and the historic town of St Andrews (golf, anyone?).
I continue to be inspired by and learn from the work of professional chefs, and I enjoy teaching other home cooks how to elevate their daily cooking while still keeping it healthy and affordable. Since moving to the UK I’ve learned a lot about British cuts of meat and traditional preparations from the likes of Hugh Fearnley-Whittingstall, Yolam Ottolenghi, the folks at The Ginger Pig and The British Larder.
Support Three Squares
If you enjoy reading Three Squares, you can support it by:
- Spreading the word (use the Share buttons at the bottom of each post)
- Sign up to receive our posts via email (you’ll automatically be included in any giveaways or promos)
- Like us on Facebook
- Follow us on Twitter
- Hire Riki as a consultant
- Schedule a cooking demo or class for you and your friends
- Line up a speaking gig for one of us
My husband, Rob, writes the Science Sidebar for Three Squares and takes many of the photos on the site.
Jin Ju Wilder wrote all the Food Policy articles for Three Squares.
Kathryn Warren is an illustrator based in Connecticut. She designed the Three Squares logo and continues to provide design advice and guidance.
Nick Micciola is a freelance cartoonist who has created original illustrations and cartoons for Three Squares.
Thank you for reading Three Squares. We hope you’ll follow us on our gluten-free culinary adventures.