Departments

Editor’s Letter
Up on a soapbox, on behalf of bluefin.

Urban Foraging
Three great books, one delectable new shop, a fossil fuel-free CSA and Julia Wayne's suggestions for a real Gouda time.

Artisans
Sean Hughes swoons over the magical pralines of Curio Confections.

Class Action
Bruce Naftaly packs four full courses into a single afternoon cooking class. Amy Pennington learns almost as much from her fellow students as she does from the chef of Le Gourmand.

Liquid Assets
Cask ale is worth the trouble--for the folks that make it and the folks who seek it out for drinking. Rob Lightner shares the science and flavors of this deliciously antiquated beverage.

Farm to Table
Becky Selengut considers moving into the basement of Dog Mountain Farm--and then hears a few stories involving bears. 

In the PantryA simple Somali beef dish surprises Jay Friedman with the addition of spiced rice, fresh bananas and a fat pile of cilantro.

Cooking Fresh
Jess Thomson makes the most of the seasonal pantry with dried beans, including a potential addition to the Slow Food Ark of Taste.

Field and Forest
Sumi Hahn celebrates the most tenacious of weeds, the dandelion. Turns out this stubborn species might cure whatever ails you.

In the Kitchen
Cupcake Royale makes sure that two thirds of each cake is locally grown. Jody Hall and Melanie Bonadore talk to Jill Lightner about seasonal sourcing, health care reform and whisky maple frosting.

On the Water
Hajime Sato made a big splash by switching his restaurant to sustainable seafood. Becky Selengut chats about his inspiration and the finer points of farmed coho.

Features

Whatcom's Edible Compound Interest
Sustainable Connections brings together farmers for a mentor program, and Whatcom County food banks gain valuable fresh produce. Tim Newcomb uncovers the details of Food to Bank On.

Tea Time
One beverage, two entirely different sensibilities. Jay Friedman takes time for two kinds of tea--one soothing and educational, the other sweet and neon-tinted.

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