'Field Notes:' 100 Centuries Of Squash Growers Can't Be Wrong ("Fieldnotes," September 2 and 7, 2018)
August had just begun when a friend delivered my first hand-me-down squash of the summer: a round, green variegated giant that had reached the size of a jack-o-lantern seemingly overnight, just the way squash like to do.
Later in the kitchen, I eyed down the squash and started my perennial should-I-grill-it-or-make-zucchini-bread debate. I suspect some version of this dilemma could be ages old.
Summer Apples: To Bake, Or Not To Bake? ("The Food Guys," September 16, 2018)
"I didn't even KNOW some apples ripen in July." So asserts Food Guy Jon Jackson - in spite of the quarts of applesauce he cooks each year from White Transparents, one of Montana's summer apples. When it comes to early apples, Other Food Guy Greg Patent, a.k.a. The Baking Wizard, needs to know: can you BAKE with them?
Gwen Florio's Refreshing Take On The Aftermath Of 9/11
A stirring novel set in Afghanistan about two women—an American aid worker and her local interpreter—who form an unexpected friendship despite their utterly different life experiences and the ever-increasing violence that surrounds them in Kabul.
Improv Dish: Beans ("The Food Guys," September 9, 2018)
The dinner-as-improv started with Greg and Dorothy Patent's ongoing conversations about the nutritional benefits of beans. When Greg discovered some dried brown mystery-beans in the cupboard and decided to cook them, an ad hoc meal developed. You, too, can improvise a main dish based on a staple ingredient. Here's how Greg's version came together.