Departments

Editor's Letter
How to start the new year.

Urban Foraging
Poco wine room, single-region honeys, and chocolate-covered coffee beans.

Books
Nostalgic fun, a remarkable economics book, and two important reasons to read Best Food Writing 2008.

News
Eat the View, improvements in hospital food purchasing, and an important program facing big budget cuts.

Icebox: Eric Bahn
Bethany Jean Clement collects any number of firm opinions from a chef who's driven by perfection.

Field and Forest: Presents under the Tree
The Oregon Black Truffle is a tasty prize worth protecting. Ashley Gartland shares suggestions from the experts.

Liquid Assets: Green Fairy Tales
Absinthe was nothing more than a myth for a few generations. Anna Roth finds a distiller in Woodinville who's bringing it back, one green fairy at a time.

Artisans: Spring under Snow
Explore the complex world of ancient Japanese sweets—in Phinney Ridge.

In the Kitchen: Heritage, Heart and Heath
At the American Traditions picnic, Ellen Bhang uncovers an endangered potato, a native oyster and a controversial homeless encampment.

In the Pantry: Taking the Rice Seriously
Tadik may be the most important part of Iranian cooking. Amy Pennington ties it to proper pronunciation and urban families.

Local Hero: Roots Grow Deep in The I.D.
As Megan Hill discovers, Inter*im's community garden provides a connection to the earth in the midst of a very urban neighborhood.

On the Water: Dig Deep
Geoducks are big, ugly and more prized by overseas customers than local fans. Jenni Pertuset helps bring the clam back home.

Farm to Table: Buying the Farm
CSAs are expanding their options but remaining true to the values of community-supported agriculture.

Cooking Fresh: Sustainable Party Snacks
Jess Thomson proves that even onion dip can be localized.

On Tap: Dark Horses
Some say porter, some say stout. Edible Seattle says they're delicious no matter what you call them.
 

Features

Pickled Perfection
Sumi Hahn learns how the experts—including her mom--make kimchee.

Organic University
WSU offers the country's first degree program in organic agriculture.