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Spring 2014 Issue

Last Updated March 01, 2014
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Edible Marin & Wine Country #21 - Spring 2014

Edible Marin & Wine Country #21 - Spring 2014, "Butter and Eggs" Issue

Eggs First. Or Is It the Chickens?

Farm fresh eggs
Petaluma used to be known as “The World’s Egg Basket.” Not necessarily the chicken basket, with fries, of the world. Many of the area’s...

Kathleen Weber, Della Fattoria

Della Fattoria bread
For Kathleen Weber, it means a farm, a family, and most importantly, a way of life

A Taste of Marin: Culinary Tours Bring Appreciative Fans to Local Food Artisans

Tables reserved for A Taste of Marin
Elizabeth Hill is living proof that vision boards—those colorful collages people put together to realize their dreams—actually work. Well,...

Churn Up the Fun: Making Your Own Butter

homemade butter
"Modern” butter making is very little changed from the ancient methods developed by our ancestors for turning delicious, luxurious...

Mexican Chocolate Butter

Perfect for a big bowl of warm oatmeal, warm muffin or thick piece of toast.

Baple Butter (Pronounced "Bay-pull")

Baple Butter
This butter works great for waffles or spread on cornbread. Add a pat to a sauté pan of carrots, along with a dash of red pepper flakes, for a sweet-spicy side dish.

A Cup of White Space

Joy and fun are essential spices in the kitchen

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