Winter 2007

DEPARTMENTS 3 GRIST FOR THE MILL Editor's Letter 5 SPILLING THE BEANS Debra's Natural Gourmet By Rachel Travers Tickling the Young Palate By Maureen Foley Termis: A Better Bean By Jill Rose 8 SUBSCRIBE TO EDIBLE BOSTON 9 FARMER'S DIARY A Farmer's Winter - A Time for Reflection and Rejuvenation By John Lee 12 COOKING FRESH • What's in Season • A Very Green Winter By Irene Costello & Joan MacIsaac 15 EDIBLE TRADITIONS Chestnuts: Winter's Once Common Comfort Food By Elizabeth Gawthrop Riely 41 JUST DOWN THE ROAD Days and Nights in Worcester By Kathleen White 45 ADVERTISER'S DIRECTORY 47 EDIBLE EVENTS 48 SAVOR THE SEASON Photographs By Carole Topalian COVER PHOTOGRAPH By Carole Topalian

FEATURES 16 COFFEE: BOSTON'S FAVORED BEAN By Clare Leschin-Hoar 19 BAKED IN BOSTON By Catherine Dry 21 ON THE RISE: BOSTON'S BREAD SCENE By Ruby Cutolo 23 TAZA CHOCOLATE: FROM BEANS TO BARS By Cory Clarke 27 LOCAL MEAT: A CUT ABOVE By Michael Kirkpatrick 31 THE (CONCERNED) CHEF IN WINTER: CAN A PARSNIP SAVE THE WORLD? By Alex Loud 35 IMPORTING BOSTON'S WINE CULTURE By Jonathon Alsop 37 BRINGING BIODYNAMICS FROM THE FARM TO THE RESTAURANT By Paul O'Connell 39 AT LAST: GOOD NEWS OUT OF THE MIDDLE EAST! By Scott Haas