V.20 No.27 | 7/7/2011
Flash in the Pan
Robbing the Compost Pile
Carrot tops, spinach bottoms and the whole radish
By Ari LeVaux
The preparation and consumption of animal offal has become trendy in recent years. From headcheese to braised pig feet, there are all sorts of ways of turning animal refuse into delicacies. And while plant offal hasn't exactly become the new rage, B-list plant parts can be incorporated into tasty meals as well. Ari LeVaux provides recipes for three such underused ingredients: spinach roots and the greens of carrots and radishes.
Chatter Sunday: Octet + Concerto at The Kosmos
Featuring musicians David Felberg (violin), Shanti Randall (viola), Joel Becktell (cello) and more, and poet Teresa Gallion.
6th Annual Tome Gallery Soup-R Bowl Charity Event at Tomé Gallery
Liz Painter Band at Adobe Bar at the Historic Taos InnMore Recommented Events ››