SPRING 2012 TABLE OF CONTENTS

SPRING
CONTENTS
March • April • May

FROM MY TABLE TO YOURS
Editor’s Welcome
EDIBLE EVENTS
IN SEASON
Plus Farmers Market & CSA Listings
SPILLING THE BEANS
People, Places and Things
Worth Noting
SUSTAIN
Edible Landscaping: Luscious Landscapes that Endure
By Susan Miller
EDIBLE TRADITIONS
O, Cookie Beloved: Maamoul’s
History and Recipe

By Maya Parson
ENTERTAINING MENU
LOCAL LIBATIONS
The Journeyman: Distilling spirits in the old Featherbone Factory in Three Oaks, Michigan
By Richard Cooper
FROM THE GOOD EARTH
Diary of a Farmer, Part 2:
The Risk of Planting Seeds

By Ben Hartman
FROM THE GOOD EARTH
Foraging 101:
The Food Beneath our Feet

By Paula Bartholome
THE CHEF’S TABLE
Executive Chef Ryan Thornburg Serves Up the Trilogy of Spring at the Bistro on the Boulevard in St. Joseph, Michigan
By Jane Ammeson
WORTH THE TRIP
Interview with Executive Chef Aaron Butts of Farm-to-Table Restaurant Joseph Decuis
By CJ Woodring and David Johnson
A KERNEL OF TRUTH
Where Do Your Seeds Come From?
By Terra Brockman
FOOD FOR THOUGHT
What I Eat and Why
By Kristyn Kauchak
THE LAST BITE
The Chicken
By Bambi Edlund

Maya Parson in her home kitchen making maamoul cookies.
(Photgraphy by David Johnson)

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