Issue 1: Fall 2004 — Eating Local
› Letter from the Editor
Features
Bringing organic fixin's to an at-risk neighborhood
—by Chiori Santiago
Building functional, sustainable agriculture in Wisconsin
—an interview with Brittany Gill by Rebeccah Kessel
It's more than a bicycle-powered blender
—by Danielle Latman
Preserve Wisconsin's farming heritage, meet the folks who grow your food, and get the betst tastes the state
has to offer
—by Judy Turpin
Essays
A Grower's Perspective
—by Robert McClure
Serving Free Meals in Our Parks
—by Rebeccah Kessel
One Teacher's Take on School Lunches
—by Kristin Forde
Meals featuring local, seasonal ingredients are the cornerstones of sustainable cooking
—by Terese Allen
Health & Nutrition
A Doctor in the Kitchen
—by Minhazz Majumdar
How Kale Could Save Your Eyesight
—by Susan Sarratt
In Season
