Aftertaste:
We’ll Keep the Light on for You

Seventy-three years later, the Subway Inn is still kickin’.

Back of the House:
Hearth

There’s gnocchi place like home.

In the Kitchen With:
Massimo Vignelli

The world-famous Italian designer extols the virtues of a minimalist meal and how stacking a pile of dirty dishes can be almost as good as washing them.

Hunter Gatherer:
He’s Got Game

Terrance Brennan serves the wildest meat the law allows.

The Meat Department:
Beeve It to Cleaver

LaFrieda butcher dynasty.

Liquid Assets:
Wine on Aisle Nine?

State supermarkets lobby for a glass half full, but legislators put a cork in it.

Confectioner:
This Little Piggy Went to Chocolate Heaven

Inside the kooky world of Roni-Sue’s Chocolates.

Worth the Trip:
I Heart Mastiha

A miracle sap from a single Greek island is made into tasty sweets
and therapeutic treats, sold in a tiny shop on the Lower East Side.

Super Markets:
A Taste of Mother England

On Hudson Street, bangers and salad cream.

Notable Edibles:
Years of Nights

Finally a cookbook to help satisfy those late-night pierogi cravings.

Notable Edibles:
A Book to Devour

William Grimes’ look at the New York City food scene of yore.

Notable Edibles:
On the Counter

Deborah Gavito shares tips for squeezing real produce into a narrow-necked bottle.

Notable Edibles:
The Hourly Shuttle to Japan

Mitsuwa, a Japanese supermarket gem in the heart of chaos.

Grist for the Mill:
Letter from the Editor

A few words from Gabrielle Langholtz.

January/February 2010

In This Issue

4

GRIST FOR THE MLL

7

NOTABLE EDIBLES
The Hourly Shuttle to Japan
On the Counter
A Book to Devour
Years of Nights

15

SUPER MARKETSA Taste of Mother EnglandOn Hudson Street, bangers and salad cream.

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