| {contents summer 2009} |
| DEPARTMENTS |
| 4 |
GRIST FOR THE MILL
By Lisa Houston |
| 6 |
NOTABLE EDIBLES
Local food and wine news |
| 11 |
LOCAL DIRT
Diggin’ up the goods on restaurant happenings |
| 12 |
COOKING FRESH
Fire up the grill for savory seasonal recipes
By Dava Parr |
| 50 |
FOOD FOR THOUGHT
What, and who, makes honest food?
By Brook Le Van |
| 57 |
TASTING NOTES
Understanding Denver’s first urban winery
By Richard Betts |
| 60 |
EDIBLE READS
A summertime cure for locavore fever
By Annette Gallagher Weisman |
| 63 |
EDIBLE TRADITIONS
Carbondale’s potato history comes alive
By Naomi Havlen |
| 65 |
SOURCE GUIDE |
| 70 |
ADVERTISER DIRECTORY |
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| 19 |
SPECIAL FEATURE
Q&A with the Food & Wine Classic’s celebrity chefs
By Amiee White Beazley |
| 24 |
FROM THE LAND
Growing gooseberries at Thistle Whistle Farm
By Annette Gallagher Weisman |
| 30 |
FROM THE KITCHEN
Why Paonia has fallen for the Flying Fork
By Stewart Oksenhorn |
| 35 |
MARKETPLACE
The success of Community Supported Agriculture
By Paul Andersen |
| 39 |
LIQUID ASSETS
Sweet Rocky Mountain honey
By Kate Bailey |
| 45 |
MOVERS AND SHAKERS
Eugenia Bone on pioneering and preserving
By Claire Walter |
| COVER PHOTOGRAPH BY CAROLE TOPALIAN |
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