Take a small log and saw in half on the band saw

From the half log make a blank at the maximum diameter of the log.

There are various ways of mounting the blanks onto the head stock.

Turn the outside of the bowl leaving a tendon on the bottom to secure the blank for removing the meat from the interior.

Mounting the blank on the chuck. Its a good idea to bring up the tail stock at the beginning of work on the interior.

The bowl blank with a portion of the interior removed.

The blanks ready for waxing.

The exterior of the bowls

The bowls waxed and ready for the drying room. I use bees wax.

Finished bowls.