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Issue 11

Issue 11

$6.00 USD
$6.00 USD
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WHAT'S IN THIS ISSUE

  • tea party: light snacks, floral cookies, and how to make some good tea
  • finding home in suma veggie cafe
  • breaking frozen ground: how to prep for a vegetable garden
  • spring rolls
  • cooking with whole grains
  • making peace with food
  • making buhtle (sweet rolls filled with jam)
  • calcots: the onions of spring
  • the perfect broth
  • vegan meringue
  • sweet scrubbing: diy body scrubs
  • getting your foot in the door: the social psychology of donating, cutting back, and going vegan
  • gluten-free cakes
  • books we're loving
  • our top 3 fave spring breakfasts

    Our faves from this issue

    Savory recipe: whole grain salad with pickled ramps and ramp dressing

    Sweet recipe: tea cookies! it’s impossible to pick one - we made three dozen of each during recipe testing, and all of them were gone after our open studio party.

    Notable feature: a hard pick! it’s between Making Vegan Meringue (and Vegan Marshmallows) and Sweet Scrubbing: DIY Sugar Scrubs from Tara Pelletier of Meow Meow Tweet

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