| 4 |
FROM THE EDITOR |
| 6 |
SUBSCRIBE |
| 7 |
MARKET DIRECTORY
Inch by Inch, Row by Row, and Market by Market |
| 8 |
NOTABLE EDIBLES |
| 10 |
EDIBLE NATION
Home Made
By Anna Thomas |
| 12 |
FARM TO TABLE
Masters of the Art — Two Eminent Local Chefs and the Legacy of Julia Child
By Janice Binkert |
| 19 |
IN SEASON
19 At the Market
20 Food andWine Pairing
— Home for the Holidays
By Ken Burritt |
| 23 |
The Pie Safe — American Pie
By Susan Odom |
| 26 |
EDIBLE TRADITIONS
The Secrets of Thanksgiving
By Anne-Marie Oomen |
| 32 |
COOKING WITH KIDS
A Good Food Road Show — Chefs, Agencies and Grocers Help
Strapped Families “Go Local” at the Dinner Table
By Diane Conners |
| 36 |
IN THE GARDEN
Farming the Front 40 (40' x 30')
By Natalie Davis |
| 39 |
ADVERTISER DIRECTORY |
| 40 |
LOCAL HERO VOTING |
| 42 |
EDIBLE EVENTS |
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COVER
American Pie
By Gary L. Howe |
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RECIPES
| 11 |
Green Lentil Soup with Cumin and Lemon |
| 14 |
Tarte à l’Oignon (Onion Tart) |
| 17 |
Wild Rice Bisque with Mushrooms |
| 21 |
Cherry Chutney Stuffed Pork Tenderloin |
| 21 |
Kream Mustard Roasted Rack of Lamb |
| 25 |
Authentic Nineteenth-Century American Pumpkin Pie |
| 29 |
Friends’ Thanksgiving Secret Mole |
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