Departments
Editor’s Letter
Unsolicited advice regarding the odd tradition of New Year's diets.
Urban Foraging
Introducing Julia Wayne's Cheese Plate with some New Year's blues. Plus, some great pickles and unique bread to enhance your cheese experience.
Books
Six new titles for getting inspired.
In the Kitchen
Brian Scheehser is a farmer as much as he is a chef. Ashley Gartland learns how these two roles coincide--and gets a great recipe for potato rolls, too. 
Artisans
Umai-Do heralds the return of beloved fresh mochi to Seattle. Julia Harrison chats with Art Oki about his new career and his favorite treat.
Icebox
Bethany Jean Clement talks politics, cookbooks and recipes with the founder of Seattle's Cooks & Books, Kim Ricketts. Their appointment begins precisely at wine-thirty.
Farm to Table
Emmer's been around for 19.000 years and is only now taking off in the States. Ashley Rodriguez visits Bluebird Grain Farms and gets the scoop on this tasty grain. 
Cooking Fresh
Jess Thomson's mid-winter menu focuses on delicious dried fruits, from chicken with apricots to a spiced prune jam.
On the Water
Two local moms forge high quality connections between wild seafood and their sustainably-focused customers.
In the Pantry
Jay Friedman is treated to a pan of paella while learning about rice, peppers and the dish's general trickiness.
Field and Forest
Becky Selengut goes in search of Dungeness crabs--and hopes they don't come in search of her some dark night.

Features
The Next Big (Green) Thing
Sumi Hahn reveals the tastiest--and seriously healthy--undiscovered winter green, with advice from her foraging father and an organic farmer.
White Lightning
In sorting through the pros and cons of raw milk, Laurel Miller talks to farmers, chefs and health officials--and bravely tackles several hundred pages of government regulations.
Meet Your Market
Pike Place Market is too important--and too delicious--to leave to the tourists. Savor Seattle Food Tours help locals (and recent transplants) munch their way through the labyrinth.

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