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CONTENTS WINTER 2009/2010
| 4 |
GRIST FOR THE MILL
Gone to Seed |
6
|
CONTRIBUTORS |
| 8 |
WHISK
Beth’s Farm Kitchen, Twelve
|
20
|
IN SEASON
|
| 12 |
IN THE KITCHEN WITH
VICTOR NAVASKY
The longtime editor of the Nation has a progressive palate |
14
|
FOODSHED
PRECIOUS PIPS
Something small but powerful is happening
at Hudson Valley Seed Library
|
| 17 |
VALLEY VITALS
FLAVOR DI LA FAMIGLIA
The delicious tradition of Rosticceria Rossi & Sons
|
| 20 |
TRADITION
PASSION CHOCOLATA
Chocolate comes of age in the Hudson Valley
|
24
|
FORK & PLOW
WHAT COMES UP MUST GO DOWN
Unearthing the contemporary root cellar |
| 28 |
FOOD FOR THOUGHT
TABOO & DELICAY
The ethics and ethos of foie gras |
34
|
IN THE KITCHEN
WITH ROSCOE BETSILL
|
| 36 |
SPILLS
A WINEMAKER’S TALE
Ben Feder of Clinton Vineyards |
| 37 |
EDIBLE MARKET |
| 38 |
EDIBLE READS
A conversation with
Jonathan Safran Foer,
author of Eating Animals |
| 41 |
EDIBLE EVENTS |
| 42 |
EDIBLE IMPRINT |
|
COVER
At Hudson Valley Foie Gras, Sullivan County
by Jennifer May |
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