| {contents spring 2010} |
| DEPARTMENTS |
| 4 |
GRIST FOR THE MILL
By Lisa Houston |
| 8 |
NOTABLE EDIBLES
Events, news and notes from the local food
movement |
| 10 |
LOCAL HEROES
|
| 12 |
COOKING FRESH
By Kim Williams-Cohen |
| 14 |
TASTING NOTES
Take the edge off with absinthe
By Richard Betts |
28
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FOOD FOR THOUGHT
Words for a concerned mother
By Brook Le Van |
42
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EDIBLE READS
Meat and meatless choices for the conscious reader
By Ann ette Gallagher Weisman |
| 46 |
EDIBLE TRADITIONS
Recalling Stuart and Isabel Mace’s organic restaurant
By Tom Egan |
| 47 |
ADVERTISER DIRECTORY |
| 48 |
THE LAST BITE
By Sarah Helsley |
|
16
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FROM THE KITCHEN
Fresh, handcrafted, responsible burgers!
By Amiee White Beazley |
20
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MARKETPLACE
Local foods are in abundance at the Carbondale
Food Co-op
By Allyn Harvey |
24
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FROM THE LAND
Local flower growers get organic
By Karen Conn ington |
| 32 |
MOVERS AND SHAKERS
Dava Parr opens Fresh & Wyld with a mission
By Stewart Oksenhorn
|
| 36 |
LIQUID ASSETS
Mezcal: Tracing its roots to the Oaxacan Sierra
By Jimmy Yeager
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Cover photograph: Cover photograph: Lisa Houston
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