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Spring 2010 Table of Contents

{contents spring 2010}
DEPARTMENTS
4 GRIST FOR THE MILL
By Lisa Houston
8 NOTABLE EDIBLES
Events, news and notes from the local food
movement
10 LOCAL HEROES
12 COOKING FRESH
By Kim Williams-Cohen
14 TASTING NOTES
Take the edge off with absinthe
By Richard Betts
28 FOOD FOR THOUGHT
Words for a concerned mother
By Brook Le Van
42 EDIBLE READS
Meat and meatless choices for the conscious reader
By Ann ette Gallagher Weisman
46 EDIBLE TRADITIONS
Recalling Stuart and Isabel Mace’s organic restaurant
By Tom Egan
47 ADVERTISER DIRECTORY
48 THE LAST BITE
By Sarah Helsley
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FEATURES
16 FROM THE KITCHEN
Fresh, handcrafted, responsible burgers!
By Amiee White Beazley
20 MARKETPLACE
Local foods are in abundance at the Carbondale
Food Co-op
By Allyn Harvey
24 FROM THE LAND
Local flower growers get organic
By Karen Conn ington
32 MOVERS AND SHAKERS
Dava Parr opens Fresh & Wyld with a mission
By Stewart Oksenhorn
36

LIQUID ASSETS
Mezcal: Tracing its roots to the Oaxacan Sierra
By Jimmy Yeager

Cover photograph: Cover photograph: Lisa Houston

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