Edible Nutmeg Winter 2006

DEPARTMENTS

FEATURES

5	LETTER FROM THE PUBLISHERS
6	CONTRIBUTORS
8	NOTABLE EDIBLES
19	GRIST FOR THE MILL Sustainable solutions.
20	COOKING FRESH
29	WINTER COMFORT Soup recipes.
30	ROADSIDE DIARIES Chef Jiri Krejcir: no shortcuts.
32	EDIBLE NATION Local or organic? A false choice.
35	SEASONAL REFLECTIONS A view from the orchard.
43	ON THE VINE Explore Connecticut’s vineyards.
44	EDIBLE EVENTS
46	LINGERING FINISH
	COVER by Jill Davenport During the Hebron Maple Festival last March Jill captured this photo of a hydrometer cup being lowered to retrieve a syrup sample - see Edible Traditions, page 22.

11	AT WATERS EDGE "Digging" Deeper Clamoring for local knowledge and chowder
14	FROM WATERS DEEP Connecticut Seafood - Connecticut Chefs What's wrong with this seascape?
22	EDIBLE TRADITIONS Return of a Sugarbush Native. Passionate promoters of a sweet art.
36	SHARING THE BOUNTY Living the Life of Jersey. It takes a village to run a dairy farm.
39	MELTING POT CARPE OLIVUM! Olio Nuovo: The season of newly pressed extra-virgin olive oil.