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Spring 2011 Table of Contents

{contents spring 2011}
DEPARTMENTS
2 GRIST FOR THE MILL
By Lisa Houston
6 NOTABLE EDIBLES
Events, news and notes from the local food movement
10 COOKING FRESH
David Von Holten, The Artisan
13 FOOD FOR THOUGHT
Going Whole Hog: Savoring the Offal
By Brook LeVan
29 FIELD NOTES
Transform your backyard into an edible paradise
By Eden Vardy
30 EDIBLE TRADITIONS
Remembering the days when chickens were part of the family
By Mary Eshbaugh Hayes
31 RESOURCES
32 THE LAST BITE
By Diane Sylvain
ea_cvr_spring11
FEATURES
18 FROM THE KITCHEN
Finding the best authentic Mexican food in the valley
By David Frey
22 FEEDING THE COMMUNITY
Students pique their curiosity at these school gardens and greenhouses
By Stewart Oksenhorn
26 MARKETPLACE
Epicurious Fine Foods, a destination for true gourmands
By Amiee White Beazley
Cover photograph: On the farm at Sustainable Settings
just outside of Carbondale.
Photograph by Lisa Houston.

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