The Travel Issue: September-October 2012
The only acid I’ve been dropping is the kind you find in late-summer tomatoes and early-autumn apples, and my idea of a jam band…
September/October 2012: Issue No. 25
Cuban Rum Runners
For Prohibition-era New Yorkers, Cuba was a place to bask in the rum.
Japanese Techniques Meet Greenmarket Bounty
The emerging disorder among the sustainable set strikes at the height of the fall harvest season, when some locavores break out in a cold sweat at the sight of yet another kale salad, roast chicken or apple crisp.
The New Spice Trade Route Ends at Junoon
While wholesalers might offer everything from fenugreek to whole turmeric, Junoon chef Vikas Khanna doesn’t settle for other people’s imports. He travels to India himself every month or two, bringing back as many spices as he can carry.
In Gardens, Refugees Put Down Roots
He says the garden is a place of serenity that transports him back to the plot where he grew greens, peppers and garlic with his family.
East Side Story
For Puerto Ricans, Cuchifritos offers a mouthful of memories.
Get Outta Town: Five Day Trips, No Car Necessary
Hop a bus or train for edible excursions that are both carefree and car-free.
A Locavore in Barbados
Where some vacationers see surf and sand, this sustainable food expert finds local okra,
grassfed lamb and the rumblings of an agricultural transformation.
Autumn-Olives, All Around
These wild berries are invasive, abundant and exquisite to eat.
Gabe the Fish Babe
The city’s new star seafood seller isn’t a middleman. She’s a middle woman.
Knead-Based Bread: Hot Bread Kitchen’s Social Justice Mission
At Hot Bread Kitchen, the bakers also rise.
Portland Fever
While other great food cities might rely on their ethnic communities (like Miami’s Calle Ocho) or age-old culinary traditions (New Orleans’ creole cooking), Portland’s status as a food capital is homegrown—it stems directly from its wealth of fresh, local ingredients.
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