Editor’s Letter 
Giving thanks feels good. 

Urban Foraging
Two great gadgets, two old-fashioned sweets and two books with benefits—and Recipe Box presents a simple broccoli dish sized just right for two greedy people.

Hot Plate
Jay Friedman visits with Rachel and Seif at Joule, and discusses the pleasures of partnership.

On Tap
Organic barley and spent grain hamburger buns: Elliott Bay Brewery is a brew pub with serious green credentials. Happily for Rob Lightner, their beer is not literally green.

Modern Pantry
Amy Pennington wraps up the winter’s harvest with plenty of spicy flavor.

Farm to Table
The Sugar Hubbard has a special story that’s tied directly to a single farm on Whidbey Island. Lucy Norris goes over the history of this winter squash with the Sherman farm that nurtured it. [pdf available]

Cooking Fresh
You’ll want to plan for extra Thanksgiving leftovers once you see Jess Thomson’s genius at work. Binge compares local Italian sausages.

On the Ground
Heidi Broadhead kicks off a new column following agriculture programs at Yesler Terrace.

Edible Nation
This excerpt from Paul Greenberg’s Four Fish is a rare kind of fish story—it’s the kind that rings true.

Features

Soup Swap
Tara Austen Weaver uncovers the comfort of sharing soup with friends. Bonus: this method stocks your freezer with welcome surprises for the hibernating season. Sidebar: Tips for Hosting Your Own Soup Swap

Big Ag vs. Small Seed
Port Townsend’s Organic Seed Alliance fights the good fight. Lorene Edwards Forkner learns what their programs are, and why they’re so important. Sidebar: Resources: A Seed Saving Guide for Gardeners and Farmers

Building A Better Wheat
For centuries, nobody worried about how wheat actually tasted. René Featherstone shares a new WSU research project that combines reliable taste testers with advanced genetic mapping.

Comments (0)