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Current Issue
Fall 2008
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DEPARTMENTS
FEATURES
4
GRIST FOR THE MILL
6
PUBLISHERS LETTER
7
OUR CONTRIBUTORS
8
NOTABLE EDIBLES
10
EDIBLE EVENTS
18
HANDMADE
Artisan foods.
32
WORKING THE LAND
The story behind Farm Fresh Rhode Island.
35
FARM FRESH RHODE ISLAND
36
COOKING FRESH
38
IN THE GARDEN
If this is spring, it must be time for fresh veggies from in the garden.
42
RHODESIDE DIARIES
Whence came the first New York system?
44
ADVERTISER DIRECTORY
46
THE LAST BITE
COVER
Quahogs in hand.
by Chip Riegel
11
IN THE FRIDGE
At Home in the Kitchen with Johanne Killeen and George Germon
14
ON THE BAY
Quintessential Quahogs
21
IN THE KITCHEN
Behind the Scenes with Bruce Tillinghast of New Rivers
26
FROM THE EARTH
Community Supported Agriculture
A CSA Sampling.
29
FERMENTATIONS
A Taste of History
Greenvale Vineyards.
40
ARTISANS
Grounds for Optimism
Local Roasters are Dispersing the clouds in your Coffee.
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