Spring 2009
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Contents Page 1 |
Contents Page 2 |
Other Issues: | Autumn 2007 | Winter 2008 | Spring 2008 | Summer 2008 | Autumn 2008 | Winter 2009 | Summer 2009 | Autumn 2009 | Winter 2010 |
Articles from this issue:
Green Building: Forget the Real Estate Blues Whether remodeling or constructing from the ground up, local builders can change the color of your life.
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ews of the slowing building industry is old news, however a new trend in construction is sweeping the Piedmont region.Keeping what you’ve got and turning it into what you want is where it’s at these days.In other words — remodeling.With today’s economic and environmental concerns, homeowners are weighing more heavily the effects their houses have on lifestyle, budget, and the planet.Some homebuilders see the glass as half empty — having so few new clients. Read more... |
Locavore: Hunter-Gatherer in the Wild Piedmont The magazine’s intrepid correspondent walks into the outdoors as if it’s a grocery store aisle and learns a thing or two from Sue the Plant Picker and Rob the Mushroom Hunter.
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he magazine’s intrepid correspondent walks into the outdoors as if it’s a grocery store aisle and learns a thing or two from Sue the Plant Picker and Rob the Mushroom Hunter.You have your “fast-food sections” to be eaten only if lost in the woods for a week (Maine, New Hampshire), the “typical grocery stores” for food that you would only eat with ketchup (Pennsylvania, Tennessee, North Carolina), and lastly a “gourmet section” that would directly relate to the Virginia Piedmont and its Blue Ridge to the west.This is where we move into a supply of nicely palatable food offerings. There are 60 common plant species that are referenced as being found nationwide.Virginia is home to approximately 100 edible plants, herbs and vegetables, no doubt at least partly because of the incredible park system and conservation efforts in place that have allowed indigenous plants to prosper. I didn’t enter into plant research expecting to get a Doctorate. I merely wanted to learn about what was most abundant in the Piedmont and when it was available for harvesting — and then cook it myself. Read more... |