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Honey Ridge Farms

We’ve sipped fermented beverages since Biblical times, when humans first mixed honey, water and yeast with subtle flavorings like herbs or flowers to create mead. Also known as honey wine, this alcoholic beverage remained popular for hundreds of years in England and Northern Europe.


Urban Foraging: Fall Gardening

Every house I walked past this summer seemed to have a few vegetables growing in the front yard.

hot chocolate

Urban Foraging: Drink Your Daily Chocolate

My dream for future generations of local kids: They’ll dismiss the Swiss Miss and demand quality drinking chocolate.

wicker basket with chestnuts isolated on white background

Urban Foraging: Chestnuts

After chestnut blight wiped out an estimated 4 billion American chestnut trees a century ago…

dog sniffing mushrooms

The Mystery of Mushrooms

I spend a lot of time hiking with my dog, and I see mushrooms everywhere.

Editor’s Letter

The ethics of food-related decisions fascinate me. My circle of friends includes vegans, vegetarians, aquatarians, omnivores, and a whole lot of variations on these broad groups, from the guy who eats fish and birds but not mammals, to the woman who is typically a vegetarian but will contentedly eat whatever dinner I offer, even if it includes meat. There are also the ones who will only buy organic products, and the ones who insist that price trumps environmental considerations. And don’t ignore the folks who eat anything except a single troubling food: foie gras, for example, or farmed fish.

Yakima Valley Grown Goodness

The Yakima Valley has a long history of growing food. Wine grapes were first planted there in 1869, hops in 1872, and fruit orchards in 1887. With nearly constant sunshine (around 300 days per year), rich volcanic soils, and steady water from the Yakima River, the valley currently produces 75 percent of the country’s hops, more than 30 types of wine (from 100 percent varietals to blends), and multiple varieties of more than 50 fruit and vegetable crops…

A Juicy Kind of Love – Melons

When I was a little girl, I briefly wanted to marry a cantaloupe. The love affair began with my father’s silly knock-knock joke involving a kid-friendly punch-line: “I can’t elope tonight, my father took the ladder,” and ever since then I was hooked. My parents gave us kids free rein in the kitchen, and I had the freedom to fry my own bacon, make pudding (thanks My T Fine!) and wield razor-sharp knives to slice cantaloupe, which I ate by the pound. I loved cantaloupe so much that I snubbed honeydew melons when my mom first brought them home. It felt like I was cheating…

Editor’s Letter

Michele Obama gave a tour of the White House kitchen in March, talking about sustainable eating and childhood nutrition to some culinary students. Among other things, she said, “If it tastes like a real carrot, and it’s really sweet, they’re going to think that it’s a piece of candy.” She’s right. Good carrots are tasty little sugar sticks, and when I pick mine up at a farmer’s market, I eat a handful in the first two minutes after purchase. Such vegetal sweetness is a Proustian belly-flop into one of my first food memories.

In a last-ditch attempt to get her fussbudget kindergarteners to eat salad, my mom sprinkled sugar on our iceberg lettuce. It sounds horrific today…

Sourdough Pancakes

The original Sourdoughs would’ve used water, and weren’t likely to have eggs or butter, either, but this version still has a delicious tanginess from the starter, and a special lightness from yeast rather than the more modern baking powder. Any sweet topping is the perfect complement…

Eggs with Eggs

This dish is simple and luxurious, making the most of absolutely fresh local eggs; it’s savory richness makes it equally appropriate for brunch or dinner. Look for American-raised caviar choices like farmed White Sturgeon, Golden Paddlefish, or try smoked steelhead roe…


Cents and Sensibility

I was pretty skeptical, but it’s true: you can cook delicious, healthy meals on a tight budget.