ISSUE 66: June-August 2014

Features:

Farming Flowers by Abby Luby

Sustainable Seafood - A Primer text and photos by Abby Luby

You Are What They Eat text and photos by Tracy Frisch

David DiBari of The Cookery - Five Years On text by Julia Sexton, photos by Simon Feldman

Departments:

Eating by the Season: Stone Fruits

Fabulous farms, food and markets:

Locally Grown: Into Africa by Keith Stewart

Recipes:

Me-Oh-My’s Plum Pie (Pam Clarke-Torres)

Maraschino Cherries (Liz Johnson and Greg Weber, Sour Cherry Farm)

Sour Cherry Preserves (Liz Johnson and Greg Weber, Sour Cherry Farm)