Fall 2009 | Fall 2009

Current Issue

Fall 2009

CONTENTS

FALL 2009

DEPARTMENTS

2	FOOD FOR THOUGHT Welcome from the Editors
4	THE KITCHEN FILES: READING LOCAL Cookbook Reviews and Recipes By Barbara Revsine
8	NOTABLE EDIBLES Memorable Fall Events
10	COOKING FRESH WITH WHAT’S IN SEASON Savory Seasonal Apple Recipes By Dana Benigno
12	THE LAKE EFFECT Food for Life Executive Chef Paul Virant By Ann Flood
15	FROM THE GOOD EARTH Kitchen to Farm: Three Sisters Garden By Amelia Levin
30	LIQUID ASSETS Seedling Orchard Hard Cider
31	DIRECTORY OF ADVERTISERS
32	THE LAST BITE

FRONT COVER:
Preserving the Season at Vie Restaurant
Photo by John Boehm
www.jboehmphoto.com

FEATURES

18	SOUP FOR THOUGHT Jane Addams Hull-House Soup Kitchen Photos and Story by Judith Nemes
22	HERITAGE APPLES Reviving Ancient Varieties By Lynn Peemoeller
24	FROM CRUST TO CRUMB The Roman Oven at Kendall College By Anne Spiselman
28	TRENDY VEGETABLES What’s in Style on the Vegetable Runway By Lisa Futterman

RECIPES

4	Barley Pilaf
6	Chilled Seafood Somen and Tomato Dipping Sauce
6	Cold Somen Broth and Dashi
11	Apple Salad with Fennel and ToastedWalnuts with Lemon Rosemary Vinaigrette
11	Quick Apple, Cucumber, Celery Root and Green Cabbage Slaw
11	Ginger Pear Sour
11	Henry’s Autumn Pear Salad
14	Butternut Squash with Black Kale and Raw Milk Cheese
14	Pear Bread Pudding
17	Sweet Cornbread
20	Chicken Mushroom with Cavolo Nero Soup
20	Autumn Minestrone

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