Spring 2017 Table of Contents

DEPARTMENTS
4 AT THE TABLE
6 CONTRIBUTORS
8 TIDBITS
14 STAFF FAVORITE TOOLS
16 HEALTH: KEFIR
18 FIRST PERSON: SETTING THE TABLE
61 STORY OF A DISH:
DUCK LEG & SPÄTZLE
64 EJ FOR KIDS
67 ADVERTISER DIRECTORY
72 LAST BITE
FEATURES
22 IN THE KITCHEN
Making a good mess with Heirloom Kitchen’s Neilly Robinson
28 2017 GUIDE TO COOKING SCHOOLS
31 LOCAL HEROES
Edible Jersey’s 2017 Award Winners
38 DENNIS FOY’S ENDURING ROOTS
New Jersey’s own farm-to-table founding father
42 2017 GUIDE TO CSAS
44 HOW DOES A GARDEN GROW?
Princeton Day School’s Pam Flory shares her green thumb with the next gneration
50 THE TASTE MAKER
The New Jersey man who knows the future of food
56 WHERE TO FROM HERE?
The local food movement 15 years later

toc-jersey-spring-2017

RECIPES
8 DIY Chia Drink
12 Najla’s Fatoosh
17 Matcha Smoothie
62 Duck Leg & Spätzle

 

ABOVE:
Students tending the garden at Princeton
Day School. Photograph by Christine Cantera

COVER:
Mikel Cirkus of Firmenich in front of a mural he created for the West Windsor Farmers Market. The market is managed by his wife Chris. Photograph by Jim Connolly

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