Food: A Memoir

Issue #64
Fall 1994
Greens Start simply. Lettuce green (light). Collard green (dark). Endive (deep thick white). Lettuce green (red at the curling edges). Lettuce green (with a spine of white). Mustard green (lace-spice). Cabbages, kales, and Brussels sprouts (yellow past their prime). And...

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