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Featured Articles

TABLE OF CONTENTS - SPRING 2010

Departments Features
GRIST FOR THE MILL
 Lessons In Cheese Part 2:
Fresh Cheese
by Robert J. Aguilera

SPILLING THE BEANS

• A Cut Above: Adam Simha’s Knives
by Elizabeth Gawthrop Riely

• A Handmade Life: Mamadou’s Artisan Bakery
by Rosie DeQuattro

• ’SWonderful! ’S Marvelous! Samira’s Authentic Egyptian & Lebanese Food
by Rachel Travers

From Farm House to Beard House
Photographs by Michael Piazza

toc2
Edible Nation
Wisdom of the Last Farmer:
Harvesting Legacies from the Land
Excerpt by David Mas Masumoto		 Anatomy of a Farmers Market:
Part 1: How it All Begins
by Sara Porth
Farmer’s Diary
Cultivating Relationships
by John Lee		 Living An Endangered Life
by Julia Rappaport
Edible Traditions
Boston and the Chocolate Factory:
Baker’s Chocolate Reminisced
by Irene Costello		 Cape Anne Fresh Catch:
The Pescavore’s Dilemma
by Roz Cummins
Our Advertisers An Edible Garden
by Patrick Porter

ebos_cvr_spring10

 Community Servings:
Creating Healthy Communities, One Meal At a Time
by Rebecca Hansen
Cover photo & Photography
by Michael Piazza		 Jumping Through Hoops:
farmers take it indoors to offer
fresh greens all winter
by Cynthia Graber
 
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