As the nights get colder and the last leaves fall from the trees, it’s time to start planning for the holidays, and to reflect on all the wonderful things life has to offer.
This issue includes savory holiday meals, but also explores a few hidden features of Seattle to truly be thankful for.
Megan Gordon uses the nutty and nutritious einkorn wheat to create scones and brussel sprouts.
Bill Thorness reveals how late-autumn soil building is a birthday gift to your garden.
Megan Hill takes a closer look at The Foodways Project, and how they are challenging racism and other forms of oppression through food-focused education, empowerment, and activism.
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