WINTER 2014 TABLE OF CONTENTS

 tocEKCwin14

6 GET FRESH, GET LOCAL – WHAT’S IN SEASON
By Dianna Sinni
8 TALK DIRTY TO ME
Q&A WITH FARMER BROOKE
By Brooke Salvaggio
Eating Local, Heirlooms, and CSAs
11 AGAINST THE GRAIN
LAYERING FOR WARMTH
By Amber Arnett-Bequeaith
Lasagne and Loved Ones
12 BREAKING BREAD
By Lauren Salvini
Feeding the Body and Soul of Kansas City
16 EDIBLE EDUCATION
DON’T BE SCARED, BE STRANGE
by Ami Freeberg
Advice from Joel Salatin, celebrated American
farmer on overcoming the fears of farming
20 LET FOOD BE YOUR MEDICINE
By Dr. Greg Scott
Protect yourself from cold and fl u season with
natural whole foods.
22 EVENTS AND CLASSES
23 LIQUID ASSETS
TAKING FLIGHT AT NIGHTHAWK WINERY
By Dan Kersting
Dan explores full-bodied wines in Paola, Kansas
26 EDIBLE AT HOME
GET REAL RESOLUTION
By Beth Bader
Get the whole family involved in this Eat Local,
Eat Real challenge – we’ll help!
28 FOOD FOR THOUGHT
SAGE ADVICE
By Emily Akins
30 EDIBLE TRADITIONS
SAVOY HOTEL AND BAR
By Karla Deel
32 SOURCE GUIDE
33 LAST BITE
BULLY PORTER BEEF STEW

 

Recipes from the kitchen of eKC
7 Indian Red Lentil Soup
11 New Year Lasagna
21 Popeye Manicotti
  Pumpkin Granola Breakfast Cookies
29 Sweet Herb Bread Pudding
33 Bully Porter Beef Stew
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