Editor’s Letter
Who doesn’t love a surprise?

Urban Foraging
Pull on your Snuggie and settle in for the season with a mug of cider, a bowl of popcorn and a great cookbook. Myra Kohn’s Recipe Box brings you a plate of fried chicken that is worth every last bit of effort.

Liquid Assets
A great cocktail can’t happen without a dash of great bitters. Kurt B. Reighley shares a bit of the history behind this mystery ingredient, with a look at modern cocktail craftsman Miles Thomas.

Artisans
In a city filled with artisan chocolates, Jill Lightner worries that fudge gets overlooked. When it’s as great as Kristine Vannoy’s Fat Cat Fudge, it deserves the undivided attention of every sweet tooth.

On the Water
Put that waterfront property to work with a shellfish garden. Cameron Kane discovers a nonprofit that adds to the health of our water system while providing delicious oysters, clams and mussels—with minimal effort.

Cooking Fresh
Jess Thomson promises these whole grain treats won’t remind you of 1970s wheat germ milkshakes. Using emmer, wheat berries, rye, she’s created healthy baked goods that are downright luscious—and are a perfect foil for the single-fruit jams she’s found for Binge.

Hot Plate
Autumn Martin spends her days immersed in chocolate. She and Jay Friedman talk about lure and learning curve of everyone’s favorite food for romance.

Icebox
Leave it to foraging restaurateur Cristina Choi to have an interesting home freezer. Bethany Jean Clement discovers pickled huckleberries, elk wontons and the mystery vegetable in Nettletown’s signature salad.

Modern Pantry
Welcome to soup season. Amy Pennington explains how to easily fill the freezer with homemade stock.

Farm to Table
Looking for more Omega 3s in your diet? Look no further than…ham. Rebekah Denn follows Skagit River Ranch’s delicious pork from its Central Washington feed to its final charcuterie plate in downtown Seattle.

In the Kitchen
Living on Whidbey Island provides easy access to inspiration for Matt Costello of the Inn at Langley. This chef suggests to Jess Thomson that the “100-Mile Diet” is only the starting point in local sourcing.

On the Ground
Yesler Terrace is home to 30,000 square feet of community garden space. Heidi Broadhead looks at its successes, struggles and future possibilities.

Features

The Farming Underground
Abra Bennett intended to write about a successful internship program on a beloved local farm. Then she learned that our popular ag intern programs are nearly all illegal. Is it time for intern amnesty? Sidebar: The Ins and Outs of Internships

Raising a Glass to the Governor
Governor Albert Rosellini turns 101 this year. Chris S. Nishiwaki takes the gentleman out to lunch and looks back at his lasting impact on our state’s wine and restaurant industry.
 

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