Issue link: http://www.e-digitaleditions.com/i/724773
C O N T E N T S VOL.1 NO.4 FALL 2016 8 | t h e c l e v e r r o o t DEPARTMENTS Clever Letter Food + Farm Meet the Makers Chef's Roll Tools of the Trade Clever Pantry CannaBusiness What We're Eating The Spirited Life: Foraging for Gin Letter from the Cannabis Editor Finicky Fork The Spicy Table For the Love of Chianti Classico Behind the Scenes with John Terlato What's New: Kali, Los Angeles Deconstructing Dishes Anatomy of . . . the Tomato Chefs to the Bar On the Farm Education Roadtrip: In Lodi with the Lange Twins Cooking with Spirits: Women in Whiskey Tea Adventurous Dining Comté Cheese Farm to Glass Taking Root 12 4 10 18 14 16 24 20 22 30 26 31 28 38 32 36 52 44 46 68 54 64 76 72 74 78 90 56 COVER STORY From Rias Baixas, With Love 5 DIG THIS FORAGING FOR FUNGI 40 MERROIR MEETS TERROIR Loveblock Wines Pair Perfectly with the Boun- ties of the Sea 48 PRESERVED PERFECTION Prosciutto de Parma is a Marriage of Italian Sea Salt, Fresh Air and Time 60 FOOD TRAVEL In the Heart of Southern Italy 80 FARM TO CITY Two San Francisco Chefs Reinterpret "Farm to Table" 84 DISTILLERY ADVENTURES Behind the Agave with Azuñia Tequila