Editor’s Letter 
How BP's Gulf disaster relates to our own Puget Sound. 

Urban Foraging
Fresh chevre, bike riding, a plan for canning, and what to eat when it’s too hot to cook. And, check out the new Recipe Box and submit your requests. 

Artisans
Beer, ice cream and pinball: is Heidi Broadhead dreaming? Nope—she’s just discovered Full Tilt, home of tequila caramel sauce, Rat City Root Beer and a crazy ice cream genius. 

In the Kitchen
Few places in the country have as much access to fresh seafood as Bellingham. Tim Newcomb talks salmon, sardines and halibut with Josh Silverman, chef/owner of Nimbus. 

Hot Plate
Jay Friedman’s new column brings together two of life’s big pleasures: food and sex.  He talks with the owners of award-winning Crush about comfort and adventure, and turns up an entertaining connection between dining choices and bedroom habits. 

Cooking Fresh
Jess Thomson wakes and bakes, creating a summery breakfast menu filled with fresh herbs, butter and a bright green soup. 

Modern Pantry
Midsummer canning is about more than just jam. Amy Pennington gets the juices flowing with brandied cherries, mulled plums and a fragrant chamomile cordial. 

Liquid Assets
A cool glass of wine on a warm summer evening: with the right wine, this is bliss. Ashley Gartland explores Washington Rieslings and determines that this noble grape is fit for a king. 

Farm to Table
Not everything can be grown locally. Rene Featherstone follows the journey of heirloom rices farmed with traditional practices in a unique World Heritage Site. Sidebars: The long journey of Eighth Wonder rice, and a description of heirloom varieties. 

Features

Don’t Choke
Ashley Gartland was intimidated by artichokes. She shares great advice—and recipes—that make these giant thistles seem downright friendly. Sidebar: Shopping and storing tips for artichokes. 

Going to Seed
In the hands of expert gardener Lorene Edwards Forkner, saving seeds becomes simple. Duplicate this year’s success with a few simple techniques and a bit of organization. Sidebars: Seed saving experts, and a two-step process for saving tomato seeds. 

Ahead of the Curve
Kurt Timmermeister went from pastry chef to café owner to farmer and cheesemaker. Amy Pennington recounts the past and looks to the future in an interview with the creator of Dinah’s Cheese.

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