We want farmers and fishers to be as famous as rock stars.
Our March/April issue is on stands now. We’re celebrating early spring.
It’s that in-between season: rhubarb is starting to show up at the markets, but there are still plenty of days when you want to stay inside. We have a fun new cooking project—homemade donuts.
Beth Maxey looks at the history of how donuts became industrialized, and how you can bring them home again with local wheat and your favorite preserves. We were all surprised how easy they were to make following her tips.
If donuts sound too sweet for you, check out the debut of our new whole grain baking column. Megan Gordon, owner of local company Marge Granola and author of the new Whole Grain Mornings cookbook, introduces us to her favorite grain millet, with two fun recipes (one sweet, one savory). If you’re looking for something a little more wholesome, we’ve got you covered.
Finally we’re immersing ourselves in a quintessential springtime celebration—Persian New Year. It’s a feast of fresh herbs and delicate flavors. We join a local family to learn about this traditional holiday menu and how they celebrate in the Northwest.
There’s more as well—the increasing popularity of Rhone wines in Washington, a springtime Thai menu, the two friends behind Jonboy Caramel, the ritual of nettle foraging in the woods.
Spring is beginning, at last. We hope you join us.