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CONTENTS
WINTER 2011
Features
Edible Reads
The Gift List: Beer, Cheese, Meat & More
by Clare Leschin-Hoar
Growing a Food Business
More Than a Recipe and a Good Idea
by Cynthia Graber
A Cut Above
The Modern Butcher Shop
by Genevieve Rajewski
Future Chefs
Getting Comfortable Being Uncomfortable
by Rosie DeQuattro
Rabbit Redux
Rabbit Makes a Comeback on New England Tables
by Suzanne Cope
More Veggies
Boston’s Vegan, Vegetarian and Raw Restaurants
Please All Palates
by Andrea Pyenson
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Departments
Grist for the Mill
Spilling the Beans
Vianne Chocolat
Transforming Boston, Bite by Small Bite
by Rebecca Hansen
A Taste of Puebla
Angela’s Mole Poblano Will Take the Bite Out of Winter
by Steve Holt
From the Bottom Up
Shady Oaks Organics’ Basement Beginnings
by Martina Hemm
It’s a Family Affair
La Romagnoli & SON
by Rachel Travers
A Fresh Twist on Soda
Sprindrift Soda
by Shannon Mullen
Beans Revisited
Farmer’s Diary
Recalling (and Regretting) the Recalls:
Food Insecurity
by John Lee
Edible Traditions
You Need a `Mother’
Vinegar and Fermentation
by Elizabeth Gawthrop Riely
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