| {contents summer 2010} |
| DEPARTMENTS |
| 4 |
GRIST FOR THE MILL
By Lisa Houston |
| 8 |
NOTABLE EDIBLES
Events, news and notes from the local food movement |
| 10 |
LOCAL DIRT
Editor’s sizzling summer picks
By Amiee White Beazley |
| 12 |
COOKING FRESH
By Susie Middleton |
| 29 |
TASTING NOTES
Jay Fletcher answers your most pressing questions on wine
By Jay Fletcher
|
28
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FOOD FOR THOUGHT
All about the birds and the bees
By Brook Le Van |
40
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FIELD NOTES
Dig in and grow your own!
By Eden Vardy |
| 43 |
EDIBLE TRADITIONS
Teddy bears and trout at the Hotel Colorado
By Tom Egan
|
| 44 |
FARMERS' MARKET LISTING |
| 46 |
RESOURCES |
| 48 |
THE LAST BITE
By Tania Dibbs
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11
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FROM THE KITCHEN
A motivated mom introduces Boden’s Butter
By Lois Smith Brady |
20
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MOVERS AND SHAKERS
Bryan Nelson on sustainable sourcing from the sea
By Stewart Oksenhorn |
24
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MARKETPLACE
WC3 offers up food the old-fashioned way
By Daniela. Shaw |
| 35 |
FROM THE LAND
The roots of growing Purple Haze Garlic on
Redlands Mesa
By Annette Gallagher Weisman |
| 36 |
CHEF 2 CHEF
Q&A with Iron Chef and Food & Wine Classic
presenter Masaharu Morimoto
By Mark Fischer
|
| 38 |
WAY TO WAGYU
Colorado’s first true-bred Wagyu cattle in Emma
By Amiee White Beazley |
Cover photograph: Lawrence Dutton, of the Emerson String Quartet, plays viola for Wagyu cattle of Emma Farms Cattle Co.
Photograph courtesy of Tom Waldeck. |
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