Edible Rhody - Spring 2008

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DEPARTMENTS

4	GRIST FOR THE MILL
6	NOTABLE EDIBLES
18	EDIBLE NATION The Pleasures of Eating
23	GREEN SCENE
24	EDIBLE EVENTS
26	RHODE TRIP Chariho and the Surrounds
29	VEGETABLE MATTER Rhubarb—A Tart Treat
34	COOKING FRESH
36	FOOD HEROES John Elkhay • Raising Awareness, Funding and Flavor with Chefs for CF
48	FROM THE EARTH Charlie’s Sugarhouse • Out of a Cloud of Steam, Pure New England Magic
52	RHODESIDE DIARIES Pie Me!
54	FARM FRESH Rhode Island
55	ADVERTISER DIRECTORY
58	LAST BITE

FEATURES

8	ARTISANS • FRESH PASTA Delicate Hands at Work
12	FOODWAYS • LEN CABRAL Spinning Tales of Food with a Blend of Tradition—Kids Eat It Up!
16	CURDS & WHEY • NARRAGANSETT CREAMERY Artisan Cheese Finally Comes of Age in Rhode Island
30	IN THE KITCHEN • DEREK WAGNER OF NICK’S ON BROADWAY The Intersection of Science and Art—Cooking with Simplicity and Seasonality
40	ON THE BAY • SQUID Rhode Island Fleet Feeds a Nation’s Appetite
43	SQUID 101
46	HANDMADE • SCIALO BROS. BAKERY The Tradition Is Baked Right In

COVER
Lemon Tarts from Scialo Bros. Bakery
By Thad Russell

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