Fall 2006 Table of Contents

DEPARTMENTS 3 GRIST FOR THE MILL Editor's Letter 5 SPILLING THE BEANS New Food Finds By Jill Rose 8 SUBSCRIBE TO EDIBLE BOSTON 9 FARMER'S DIARY By John Lee 10 COOKING FRESH • Seasonal Fruits and Vegetables • Talking Turkey By Irene Costello & Joan MacIsaac 17 EDIBLE TRADITIONS Succotash Season By Elizabeth Gawthrop Riely 38 JUST DOWN THE ROAD Fruitful and Multiplying: Fruit Wines of New England By Jonathon Alsop 41 ADVERTISER'S DIRECTORY 43 EDIBLE EVENTS 44 SAVOR THE SEASON Photographs By Carole Topalian COVER PHOTOGRAPH By Deborah Bezahler

FEATURES 18 THE ONCE AND FUTURE APPLE By Rosie DeQuattro 21 HOW DOES OUR GARDEN GROW? By Julia Humes 23 ABC'S OF COOKING By Emily Shartin 25 FOOD MARKETING AND CHILDHOOD OBESITY A Matter of Policy By Marion Nestle, Ph.D., M.P.H. 27 NORTH SHORE'S YOUTH FARMERS By Kathleen White 29 A HEALTHY LUNCHBOX By Gwenn Schurgin O'Keeffe, M.D., F.A.A.P. 31 FINDING LOCAL FLAVOR IN COLLEGE By Kris Widican 33 WHEN HOME COOKING IS RESTAURANT-CLASS By T. Susan Chang 35 SO YOU WANT TO BE A CHEF ... ? By Chef Jerry Ryan