No. 2 Fall 2007 Contents

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

Publisher’s note

Contributors

Notable Edibles
Leaning Pear Café & Eatery. Chef Melissa DeLeon. Coyote Creek Organic Feed Mill. St. Elias Mediterranean Festival. Barr Mansion. AMOA’s Austin Museum Day. Wimberley Pie Company. Urban Roots.

Newsworthy
Grazing America comes to Texas.

Market Place
Royal Blue Grocery.
By Andrea Vanscoy

Edible Endeavors
Meal Deals on Wheels
Claudia Alarcón takes us on a culinary tour.

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

People
Lewis Dickson’s Best Case Yet
Making wine the traditional way in Central Texas.
By Dorsey Barger

Organic Kids
School Lunches
What’s a parent to do to pack a healthy lunch these days?
Join our Edible School Lunch Box Forum and let us know what works for you!

Edible Endeavors
Honoring the Animal
Hugh Fitzsimmons field harvests his bison with compassion and grace. By Robin Chotzinoff

Road Trip
What to do in Marathon.
By Claudia Alarcón

Cooking Fresh
Recipies for a Local Thanksgiving Feast
Grow your own salad and learn how to prepare an all-seasonal menu.
By Jesse Griffiths, Jessica Maher and Susan Cashin

Roots
Coping with holiday cooking disasters.
By Mady Kaye

Backyard Gardens
The Garden that Grew
Brenton Johnson started in his backyard and now has a thriving CSA.
By Betsy Levy

Farmer’s Diary
Tomato-tying time.
By Jo Dwyer

Edible Nation
Dinner parties on the front lines.
By Anna Lappé

Tools
Cast iron manifesto.
By Todd Duplechan

What I Eat and Why
Channeling Laura Ingalls Wilder.
By Louise Ducote

Herbal Wisdom
Gardening Inside the Box
Planting your fall “farmacy.”
By Ellen Zimmermann

Homegrown Gourmet
Bridget Weiss’ guide to good behavior.

Adventures in Eating
A blind date with French sorrel.
By Katherine Tanney

The Forager
Eat Wild
By Amy Crowell

What’s in Season
Look for these local fruits and vegetables September through November.
Sponsored by Central Market®

Advertisers Directory

Art de Terroir
By Jan Heaton.

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