Fall 2016 Issue
Last Updated September 13, 2016
Edible Aspen, Issue #36 Fall 2016
Second Helpings - The Case for Food Waste: New culinary movement redefines fine-dining
Bug-damaged arugula, bacon end-cuts and meat scraps, bruised and ugly fruit and vegetables pulled from the bins and racks at Whole Foods:...
Shooting for the Stars
From The Land
Microgreens are having their moment locally, thanks to a Woody Creek couple’s quest for the ideal high-altitude crop
At the...
Cooking Fresh Fall 2016
After reading Michael Pollan’s The Omnivore’s Dilemma, Dean Carlson had an epiphany and left his 15-year career on Wall Street to begin...
Building a Sustainable Farming Legacy
Food For Thought
In January I joined my father—organic farming pioneer Eliot Coleman of Four Season Farm in Harborside, Maine—at the...
Foraged Pine Nuts
Savor The Mountains
The best time to forage for pinecones is in the fall. The actual pine nuts are located within the scales of the cone....
Scraps to Soil
Cultivating Community
Pitkin County’s composting program kicks food waste to the curb
No more excuses, neighbors: SCRAPS is making home...
DIY Frozen Greens
Preserve Fall’s Bounty for the Lean Months Ahead
With the fall frost lurking and the long, dormant winter months ahead, now is the time...
Edible Landscapes: Aspen's Garden Competition Winners 2016
This summer, the City of Aspen, Pitkin County, Aspen Center for Environmental Studies and Edible Aspen joined together to host the Aspen...
Seasonal Bite: Wild Mushrooms
Whether you forage in the forest or at the store, the earthy, dusky aroma and flavor of uncultivated fungi signal fall. Heat a large, heavy...
The Valley's Threshers
Edible Traditions
It reads like a Rumpelstiltskin tale of spinning straw into gold, except for Roaring Fork Valley ranchers and farmers...
Farm to Film
Local filmmakers Haley Thompson and Tomas Zuccareno are on a mission to show consumers how they can make a difference within their...
Hunt and Gather
Early fall may mean last call for foraging wild mushrooms, rose hips, currants and certain edible greens, but there’s dozens of other wild...
Go, Cart.
Basalt resident Julie Myers has created the ideal way to resolve your grocery shopping woes, whether they’re due to time-constraint, injury...
Make Someone Hoppy
Brennan Buckley has the magic touch when it comes to fermented foods. The former cheesemaker/baker and current director of operations for...
Forgive and Forget?
Despite the many sustainable advances emerging in agriculture, young people entering the profession face difficult obstacles: student loan...
