No. 3 Winter 2007 Contents

Please click on links below for editorial extras or full electronic versions of selected stories.

Publisher’s note

Contributors

Notable Edibles
IgnaFire Chocolates. Foodies. Challah for Hunger. Little BlueStem Bakery. Reliable Organics. Dishalicious. Real Ale Coffee Porter.

Newsworthy
Farm-direct foods at Seton and UT.

Roots
Tex-Czech and the History of Kolaches.

Edible Education
The greening of Garza High School.

La Casita de Buen Sabor
Lucinda Hutson’s guide to roasted vegetables.

People
The Gospel of Living Soil
Betsy Ross explains the difference between dirt and soil.

Farmer’s Diary
Part One: Bitter Harvest
Skip Connett’s cautionary tale.

Edible Nation
Praise the Lard
The Food Sleuth on the triumphant return of lard.

Cooking Fresh
Cooking with Chocolate
Making mole and chocolate cake.
(Assembly instructions for chocolate cake)

Department of Organic Kids
Johnny Els, 13, shares his love of food.
Click here for recipie.

Chocolate: Dark and Light
Louise Ducote on chocolate.

People
Chocolatier Tom Pedersen’s sweet success.

Tools
Shaping history, one cookie at a time.

Drinks
Holiday Cocktails
Festive cocktail recipes from our favorite local distillers.
see recipes

Marketplace
Shopping with Chef Alma Alcocer-Thomas.

Musical Plate
Darden Smith procures his dinner.

Road Trip
Jesse Griffiths finds Cajun-restaurant heaven in Port O’Connor.

Melting Pot
History, heart and soul in a potjie.

Eat Wild
Amy Crowell on venison.

In Your Own Backyard
Planning your spring food garden.

Homegrown Gourmet
Bridget Weiss cooks over fire.

How I Eat and Why
Bernadette Noll’s memories of mom.

Herbal Wisdom
Echinacea: the root of all good.

What’s in Season

Advertisers Directory

Art de Terroir
By Ginger Fox.

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