10
33
features
18 cheese focus
How American Cheesemakers
Are Using Craft Beer
Beer in the curd, on the rind, and even on
the wheel's leaf wrap is adding a signature
scent and flavor to several new cheeses.
24 producer profile
Milton's Local
Making uncured bacon sausage may seem
unusual for a Harvard-educated lawyer,
but James Faison is drawing on a rich
family legacy.
30 prepared food focus
Alternative Flour Power
ese three recipes highlight alterna-
tive flours including spelt, chestnut, and
chickpea flour.
55 giving back
Saving Sri Lanka's Elephants
with the Help of a Cup of Tea
A love of animal conservation and Ceylon
tea led this father and daughter to start
Elephantea.
58 category spotlight
Better Baking Out of the Box
While conventional baking mixes are on
the decline, new offerings with alternative
flours and improved packaging may help
boost a category ripe for reinvention.
65 product roundup
Holiday Nibbles
Serving easy appetizers no longer means
settling for uninspired, mass-market
standbys.
24
departments
1 editor 's letter
4 meet the contributor
5 from the publisher
10 buyers' picks
14 trends & happenings
69 Specialty Food Association news
83 resource guide
84 flashback
CONTENTS
VOL. 46, NO. 4
FALL 2016
18
65 55
30
SPECIAL ADVERTISING SECTIONS
Holiday Product Guide
begins opposite p. 54
What's New, What's Hot!
begins on p. 73
