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CONTENTS
SUMMER 2009
18
FARM TO SPOON:
ELDERBERRY ICE CREAM |
26
THE
VINEGAR MAKERS
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| Perfect Flavor in Waynesboro turns local, seasonal ingredients into bowlsful of cool, creamy happiness. Our writer takes you on the journey back from ice cream cone to farmers’ fields. |
A Nelson County couple looks to a time-honored French technique to craft Virginia-centric small-batch varietal vinegars. |
22
GARDEN
POWER
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30
A CHEF WEARS
MANY HATS
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| An urban garden nonprofit in Lynchburg is making a big, healthy difference in the lives of thousands of residents—with plans to do even more. |
Through his kitchen garden and other projects, Tomas Rahal is making his Charlottesville tapas restaurant, Mas, more sustainable, more delicious, and just plain more mas. |
| 4 |
FOOD FOR THOUGHT
A letter from the editor. |
| 6 |
EDIBLE NOTES
What’s going on in the Central Virginia food scene. |
| 10 |
VINE-RIPENED MEMORIES
A farmer’s son reminisces about his lifelong apathy for the tomato—and why he loves them anyway. |
| 12 |
FARMING FOR FAMILY
When a child is diagnosed with a life-altering disease, her parents pull inspiration from working the land. |
| 14 |
KNOW YOUR VINTNER
An interview with Luca Paschina of Barboursville Vineyards. |
| On the cover: The farmers whose products become Perfect Flavor ice cream. Clockwise, from top left: Susan Vidal of Brightwood Vineyard & Farm; Glenn Clayton of Hungry Hill Farm; Greg Holsinger of Holsinger Dairy Farm; Joel Salatin of Polyface Farms. Photos by Steve Russell. |
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