The March Hare: Summer 2007 Issue 53

Cover Page • Cooking at DR • Nature Corner • BJ's Bio • Local Foods • Slow Food

Thinking With Our Bellies

If you've been a reader of the March Hare for any significant amount of time, you will have discovered by now that by conventional standards, we put a lot of time and energy into the basics of our lives, from building to cooking. The latter undoubtedly accounts for the most consistent outpouring of creative efforts for most rabbits—sooner or later you'll (mostly) finish building your home, but you'll never stop needing to eat until you cease to be. With such a food-oriented culture and appreciative fellow eaters here, food constitutes a good part of our conversation in one way or another, and we have lots to say! We hope you enjoy your meal.

The main dishes in this issue's semantic smorgasbord include:

Learning How to Cook in Community ala Suzanne Schroedl—a light repast recalling hints of former fears transformed to calm confidence, with an accent of wisdom gained.

Corner of Nature—the favored corner piece of the casserole, wherein Rachel Katz hunts (and finds!) the elusive edible wild mushrooms and serves them up for your delectation.

Biographical Souffle—Sunflower Eating Cooperative's own BJ Lamont shares her recipe for zesty life. New member, fresh from the urban oven!

Sampler Plate of Local Foods—Guest Chef Tony Sirna's famous pizza pie, seasoned with the hard labor of those we know growing the best toppings right at our doorsteps.

Tonight's Slow Food Special—Resident Sous Chef Brian Liloia finds a slice of heaven in the Dancing Rabbit kitchens, where we cook our own foods and savour them too.

All dishes accompanied by this season's freshest juicy tomato.

Come see our past issues for lots of Dancing Rabbit information.

Cover Page • Cooking at DR • Nature Corner • BJ's Bio • Local Foods • Slow Food

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