| {contents spring 2011} |
| DEPARTMENTS |
| 2 |
GRIST FOR THE MILL
By Lisa Houston |
| 6 |
NOTABLE EDIBLES
Events, news and notes from the local food movement |
| 10 |
COOKING FRESH
David Von Holten, The Artisan
|
| 13 |
FOOD FOR THOUGHT
Going Whole Hog: Savoring the Offal
By Brook LeVan |
| 29 |
FIELD NOTES
Transform your backyard into an edible paradise
By Eden Vardy |
| 30 |
EDIBLE TRADITIONS
Remembering the days when chickens were part of the family
By Mary Eshbaugh Hayes
|
| 31 |
RESOURCES |
| 32 |
THE LAST BITE
By Diane Sylvain
|
|
18
|
FROM THE KITCHEN
Finding the best authentic Mexican food in the valley
By David Frey |
22
|
FEEDING THE COMMUNITY
Students pique their curiosity at these school gardens and greenhouses
By Stewart Oksenhorn |
| 26 |
MARKETPLACE
Epicurious Fine Foods, a destination for true gourmands
By Amiee White Beazley
|
Cover photograph: On the farm at Sustainable Settings
just outside of Carbondale.
Photograph by Lisa Houston. |
|
|
