edible White Mountains magazine apples
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January/February 2012 Table of Contents
Departments
 
Editor’s Letter
Urban Foraging
We look at a surprising book about hunting, a tasty empanada and the best party of the year for fans of beer and chocolate.  Ronald Holden highlights the Yakima Valley AVA, and Myra Kohn cooks up a delicious pork chop for Recipe Box.
 
Artisans
Rebecca Staffel is something of a genius when it comes to jam. She talks with Kurt B. Reighley about local fruit, maceration and the dignity of delicious preserves.
 
Modern Pantry
Add both color and flavor to your depleted pantry with Amy Pennington’s carrot jam and spicy carrot pickles.
 
In the Kitchen
Belltown is now home to a restaurant committed to sourcing almost every ingredient from within 360 miles of its address. Adriana Grant visits Local 360 and investigates how an idealistic concept relates to beer and burgers.
 
Cooking Fresh
Jess Thomson livens up kale, potatoes and onions—for which we are duly grateful. And, she digs into a healthy Binge that samples dried fruits for cooking and snacks.
 
Farm to Table
Nash Huber is one of Washington’s food heroes. Tara Austen Weaver talks carrots, farmland preservation and high fructose corn syrup with the Olympic Peninsula's award-winning organic farmer.
 
Liquid Assets
Efesté is known for their bold red wines. Sean P. Sullivan sits down with winemaker Brennon Leighton and hears about bad punk bands, feral yeasts and utterly delicious syrahs.
 
Back of the House
Becky Selengut confesses to shady back alley food dealings. We believe that no jury would ever convict her.
 
Features
 
Kidding Around
Goat is the world’s most popular meat, and remarkably eco-conscious. Beth Maxey talks to chefs and farmers in her search for why American diners don’t go for the goat.
 
Bittersweet
Diabetes is all too common these days, and we can’t always blame fast food. Abra Bennett discusses her diagnosis and her careful—but still satisfying—diet to control the disease.
 
A God Among Oysters
Bivalves are both the filters of our oceans and the canary in the coalmine. Anna Roth celebrates the past and ponders the future of the Olympia, our only native oyster.
 
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