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Fall 2012 Issue

Edible Marin & Wine Country cover #15 - Fall 2012

Edible Marin & Wine Country #15 – Fall 2012

School lunch held by child

Beautiful Food of Our Children: Re-Inventing Public School Lunches

Bourbon, Stout and Sweet Potato Waffles with Ham and Maple Sauce

Bourbon, Stout and Sweet Potato Waffles with Ham and Maple Sauce

Since we are now enjoying sausages all day long thanks to Aidells, it was kind of him to offer a
Saba-Glazed Breast of Liberty Duck with Herbed Duck Fat Fries

Breast of Sonoma Duck in Saba and Mustard Glaze

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Bruce Aidells’ The Great Meat Cookbook

See how one guy—Healdsburg chef Bruce Aidells—and two books changed the way Americans think about meat.
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Chef Jason Hull’s “Ridiculous” Mac ’n’ Cheese with Chicken and Cauliflower

Creamy Grits with Collard Greens and Wild Mushrooms

Creamy Grits with Collard Greens and Wild Mushrooms

I continue to explore ways to cook and serve wild mushrooms. This is a Southern-style version of mushrooms over toasts
Chef Brad Farmerie

Escoffier Questionnaire: Brad Farmerie of The Thomas

Alvarado Street Bakery bread loaves

From Preschool to PhD with Alvarado Street Bakery

Alvarado Street Bakery Nourishes the Bodies and Minds of the Bay Area's Youth
Grandma Mary Jo’s Apple Pie

Grandma Mary Jo’s Apple Pie

Hand Ball Sushi (Temarizushi) with dried seaweed

Hand Ball Sushi (Temarizushi)

How to make perfect sushi rice every time and use the toppings of your choice to make these hand ball
Sonoma winemakers

Harvest 2012 in Sonoma County

Hand ball sushi with variety of toppings

Lunch Box Surprise: Great Balls of Sushi

Middle school students at Eco Top Chef Marin (ETCM) finals

Marin’s Teens Battle for Title “Eco Top Chef”

Wild mushrooms

Mushrooms Evoke the Taste of Fall

Their taste of the wild comes in myriad shapes and colors
Wine grapes in Wine Country

Other Fruits of the Vine: Saba & Other Grape Wine Products

Canning the season's bounty

Preserving Excess Bounty

FoodWorks Finds New Markets for Local Growers
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Rosemary Tomato Jam

This savory jam is not for tea and toast. Use it as a condiment with a rich cheddar cheese, grilled

Simi Winery, History in a Wine Glass

A Century of Courage and Pluck Produced Simi Winery
Sub Rosa Artisan Salumi

Sub Rosa Artisan Salumi Line of Extraordinary Handcrafted Salumi

Rob Grassi dressing mill stones at Napa's Bale Grist Mill

Surfing Amber Waves of Grain, Part II: Rebirth of the Miller

Attendees of USDA-funded training program for beginning farmers and ranchers

The Continuing “Ag-Ventures” of Sonoma County’s Beginning Farmers and Ranchers

What’s in Season in Marin, Napa and Sonoma Counties: Fall

September - October - November

What’s in Season in Marin, Napa and Sonoma Counties: Fall

September-October-November

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