Departments

Editor’s Letter
Our wish comes true.

Urban Foraging
A slew of local books for the holidays, the Lake Chelan AVA and a lovely beet salad in Myra Kohn’s Recipe Box.

Farm to Table
The bison is an edible icon—its image both magnificent and heartbreaking. Tara Austen Weaver visits with the Muggys in Ferndale, to learn more about the beasts in a private herd in Ferndale. Sidebar: A Lean, Sweet Meat

Liquid Assets
Ashley Gartland firmly believes that sparkling wine isn’t just for special occasions. We think she’s right, and so does Domaine Ste. Michelle, Washington’s primary producer of bubbles. Sidebar: The Domaine Ste. Michelle Flight

In the Kitchen
Bastyr University has recently converted its beloved dining commons to an omnivore’s paradise after years as a vegetarian haven. Rebekah Denn meets with new culinary director Jim Watkins to discuss the change.

Cooking Fresh
Jess Thomson once again manages to add a touch of healthiness to a generally decadent time of year. Her holiday sweets offer two gluten-free options along with two delectable whole grain treats.

Modern Pantry
The late-ripening quince provides us with the last canning opportunity of the year. Amy Pennington’s recipe results in two delicious outcomes: a fragrant syrup, and a rich fruit paste.

Artisans
Charlie Bodony likes spicy peppers, and he also likes them smoked and dried. Megan Hill learns how this simple liking—and a lot of work to perfect the process—has led to Port Townsend paprika being shipped all over the world.

Back of the House
Becky Selengut may not answer the phone again until mid-January. Please make a note of it.

Features

A Life in Clay
There’s more to a table than the food—there’s also the diners, and the vessel where the food is cooked. Abra Bennett talks about clay and containers with Cook on Clay, Whidbey Island’s flameware artisans.

A Very Dainty Jelly
Beth Maxey was determined to replace that ubiquitous can of cranberry jelly on her holiday table. She’s done it nicely, thanks to an elderly cookbook and exceptional Northwest cranberries. Sidebar: Get the Berries

The Third Pome
Quinces should be as popular as apples and pears, in our opinion, but there’s very little commercial quince production in our pome-friendly region. Rene Featherstone talks with both farmer and fruit researcher for more background on this lesser-known, impossibly fragrant, fruit.

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