Edible Aspen - Summer 2008

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Summer 2008

DEPARTMENTS

4	GRIST FOR THE MILL By Lisa Houston
6	NOTABLE EDIBLES Food news from around the valley
10	CANARY INITIATIVE TIP How food affects the environment By Calla Ostrander
12	FEEDING THE COMMUNITY Food & Wine magazine continues Grow for Good
14	COOKING FRESH Savoring the summer bounty of fruits and vegetables By Dava Parr
21	FOOD FOR THOUGHT All about heirlooms By Brook Le Van
28	SOURCE GUIDE Where to find your favorite foods … locally!
50	TASTING NOTES Rethinking it all for summer Riesling By Richard Betts
56	EDIBLE READS A look at the works of Michael Pollan By Annette Gallagher Weisman
61	CHEF’S TABLE By chefs Sara Snow, Alison Richman and Jason Casey
66	EDIBLE TRADITIONS Heritage fruit trees in bloom By Karen Connington
68	EVENTS CALENDAR
72	ADVERTISER DIRECTORY
74	THE LAST BITE Featuring the artwork of Judy Haas

COVER
Blackberries by Carole Topalian

FEATURES

24	MARKETPLACE Farmers’ markets take center stage By Noah Buhayar
34	MOVERS AND SHAKERS Craig Cordts-Pearce and Shane Coffey of Lulu Wilson By Laurel Miller
39	GREEN THUMB Home gardening in the Roaring Fork Valley By Allison Johnson
42	LIQUID ASSETS The pros and cons of raw milk By Noah Buhayar
46	FROM THE KITCHEN Scrumptious food at Eco-Goddess Edibles By Amiee White Beazley
52	FROM THE LAND Organic growth at Zephyros Farm and Garden By Stewart Oksenhorn
58	SHARING THE BOUNTY Slow Food Roaring Fork fosters gastronomic culture By Jeanne McGovern