COOKING IN ARMENIA
spenser personalizing food & drink.
mushroom foraging in Mendocino
CASSOULET: a feast for the soul
barrel-aged sour ales in PORTLAND squirreling away WINTER'S citrus jan.feb 2012 | ISSUE TWO spensermag.com
features: 95|GOING COASTAL : A San Fran-
45|LADY MARMALADE: Jessica
cisco food blogger on her first ever foray in search of wild mushrooms.
Koslow, owner of Sqirl Preserves, shows us how to create a uniquely expressive taste of winter.
by denise woodward
by mike dundas
60|A POT IN EVERY PANTRY: The French dish
cassoulet is the ultimate slow food. We just never thought weâ€™d find one 22 years in the making.
by elissa altman
78|A WORLD AWAY: A group of
friends gather around the table to celebrate food in the small Armenian village of Aghtsk.
by lucie davidian
66| SWEET ON SOUR:
Brewmaster Ron Gansberg is barrel-aging and blending some of the best and most complex sours beers in the United States.
by camille grigsby-rocca
departments: BUTLER'S CHOICE: going Greene at Gamble
STOCKING THE PANTRY: Happy Goat & Red Boat
STOCKING THE BAR: Taylor’s Tonics refreshment
MEREDITH'S PAGE: linens & hurricanes
PANTRY STAPLES: the Moroccan larder
SEASON'S HARVEST: riveting Romanesco
BUTCHER'S BLOCK: chef Mark Ladner’s whipped lardo
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