Departments

Editor’s Letter

Urban Foraging
Ice cream for a good cause, a mobile bookstore for locavores, vegetarian rennet cheeses and new books from local authors.

Farm to Table
Corky Luster of the Ballard Bee Company is helping revive local honey bee populations. Amy Pennington meets the bees and tastes the honey.

On the Water
Laurel Miller learns the tastiest ways to cook sea beans--and attempts to find a foraging permit through four separate regulatory departments.

Liquid Assets
Bellingham's Boundary Bay Brewery has a solid reputation for excellent beer. As Tim Newcomb learns, it's also the country's largest brewpub.

Artisans
Bridget Parkhill's cheese has been known to make people cry. Julia Wayne discusses cheese styles, milk sources and the little-known Iraqi cheese, geimer. 

In the Kitchen
Delancey Pizza has been earning raves for its perfect crust, but some surprising vegetables make regular appearances. Ashley Gartland talks music theory and vegetarianism with Brandon Pettit.

Cooking Fresh
Jess Thomson celebrates the return of fresh spring produce.

Modern Pantry
Amy Pennington kicks off her new column with simple recipes for strawberry jam and pickled onions.

Icebox
Sheri LaVigne of the Calf & Kid introduces Bethany Jean Clement to the joys of eating cheese for breakfast.

Features

The Big Red Beast
Lara Ferroni has a rhubarb monster in her garden, but she's found ways to tame the beast by not restricting the "pie plant" to pie.

Direct and Permanent
Farmland has disappeared at an alarming rate in recent years, and that could continue for the next three decades. Heidi Broadhead explains farmland trust and talks to the folks involved: a farmer, an investor and a nonprofit organization.

Bliss in a Bowl
We crave the season's first berries, but Jon Rowley presents two very good reasons to delay gratification. Those reasons are named "Shuksan" and "Hood" and these less-common cultivars are worth the wait.

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