The latest issue of Edible Sacramento has just hit the streets. I wrote back in March about Raphael Garden Biodynamic farm at the Rudolf Steiner College in Fair Oaks. I go into more depth about what exactly constitutes Biodynamic farming in this issue of Edible. Did you know that a lot of California and French wines are grown biodynamically? You'd be surprised. Bonny Doon has recently decided to put most of its resources toward Biodynamic practices. Read the article to find out what's got vintners and other local farmers so interested.

You'll also find "Sausage: A Love Supreme" by Hank Shaw. He writes about Morant's Old Fashioned Sausage Kitchen and other nearby link locations. And visit his blog to learn about making Greek loukaniko sausage.

Garrett McCord of Vanilla Garlic writes in the spring issue about Ginger Elizabeth chocolates, which you may have realized by now are a bit of an addiction for me. (see previous posts)

You'll also learn about what it takes to be a farmer these days from real-life farmer and author Mike Madison; what to cook with your farmer's market bounty; and the "Momnivore's Dilemma"--school lunches. Pick up your copy today (it's FREE) at Taylor's Market, the Coop, Corti Brothers, and a bunch of other yummy locations.