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Summer 2010 Table of Contents

{contents summer 2010}
DEPARTMENTS
4 GRIST FOR THE MILL
By Lisa Houston
8 NOTABLE EDIBLES
Events, news and notes from the local food movement
10 LOCAL DIRT
Editor’s sizzling summer picks
By Amiee White Beazley
12 COOKING FRESH
By Susie Middleton
29 TASTING NOTES
Jay Fletcher answers your most pressing questions on wine
By Jay Fletcher
28 FOOD FOR THOUGHT
All about the birds and the bees
By Brook Le Van
40 FIELD NOTES
Dig in and grow your own!
By Eden Vardy
43 EDIBLE TRADITIONS
Teddy bears and trout at the Hotel Colorado
By Tom Egan
44 FARMERS’ MARKET LISTING
46 RESOURCES
48 THE LAST BITE
By Tania Dibbs
ea_summer10_cvr
FEATURES
11 FROM THE KITCHEN
A motivated mom introduces Boden’s Butter
By Lois Smith Brady
20 MOVERS AND SHAKERS
Bryan Nelson on sustainable sourcing from the sea
By Stewart Oksenhorn
24 MARKETPLACE
WC3 offers up food the old-fashioned way
By Daniela. Shaw
35 FROM THE LAND
The roots of growing Purple Haze Garlic on
Redlands Mesa
By Annette Gallagher Weisman
36

CHEF 2 CHEF
Q&A with Iron Chef and Food & Wine Classic
presenter Masaharu Morimoto
By Mark Fischer

38 WAY TO WAGYU
Colorado’s first true-bred Wagyu cattle in Emma
By Amiee White Beazley
Cover photograph: Lawrence Dutton, of the Emerson String Quartet, plays viola for Wagyu cattle of Emma Farms Cattle Co.
Photograph courtesy of Tom Waldeck.

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