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2 GRIST FOR THE MILL
4 TIDBITES
By Kathleen Mackintosh
6 JUST DOWN THE HALL
Sex in a pan and other ’60s goodies
By Sharon Hunt 
8 GLUTEN INTOLERANCE
Why are more people suffering?
By Carmen Everest Wahl 
12 ROADSIDE DIARIES: FLESHERTON
Basking in a culinary and artistic renaissance
By Lauren Carter
16 THE AMERICAN CHESTNUT IN CANADA
Attempting to smite the blight to save a giant
By Laura Mousseau
18 THE OCEAN WISE COOKBOOK
Seafood recipes that are good for the planet 
20 A WELL-GROUNDED ROOFTOP GARDEN
A Toronto couple create an oasis
By Steven Biggs
24 WHAT’S IN SEASON
Ontario-grown winter produce
25 THE ARTISANAL GARDEN
Jerusalem artichokes
By David Cohlmeyer
27 COOKING WITH THE SEASONS

SLOW-COOKED MAPLE CIDER BRISKET TRIPLE GINGERBREAD WITH BRANDIED APPLES
29 THE TORONTO FOOD BUSINESS INCUBATOR
Facilitating a Cinderella story for food producers
By Lyndsie Bourgon
32 WHERE THE SUN COMES FROM
Memories of my grandmother
By Shayma Saadat
36 WATER BUFFALO IN ONTARIO
Proud farming and cheesemaking pioneers
By Kelly Waterhouse
40 WHOLE FOODS AND HOLISTIC LEARNING
at Toronto Waldorf School
By Melissa Benner
42 CUTTING THE MUSTARD
Local producers take a sharp bite
By Barb Feldman
47 FARMERS’ MARKET DIRECTORY
48 ADVERTISER DIRECTORY

COVER: Frosty mustard greens at Cookstown Greens
Photo by David Cohlmeyer 

©Edible Toronto Inc.
December 2010
All rights reserved

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