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In this issue

In the food world, we see fall as the start of the harvest—the season of canning, preserving, and capturing the bounty of fields and orchards. It is fresh new flavors brought to the table—apples and squash, pumpkins and beets, carrots and potatoes. We look forward to bringing out our casserole dishes, to braising and roasting, to the heavenly smell of tempting soups simmering on the stove. Within the pages of our fall issue, you will discover that autumn is also a good time for wild harvests, as we take you on the hunt for woodland mushrooms. No more mourning the garden\'s passing as we show you how to can and pickle a variety of crops. Planning a Halloween party stopped being scary thanks to a cauldron\'s full of ideas and recipes from entertainment guru Matthew Mead. Fall is the perfect time for weekend getaways, so why not spend it down on the farm? Farm vacations offer a unique chance to see sheep being shorn, gather eggs, feed baby goats, enjoy great food, and even learn some hands-on crafts. Wisecracking gastrophysicist Alton Brown of the television show \"Good Eats\" serves up tidbits from his new book, future plans, recipes and lots of one liners as he sits down with radio host Mike Morin. Finally, curl up with a sneak peek at Linda Greenlaw\'s new book, \"The Maine Summer\'s Cookbook\"— the perfect way to remember summer\'s pleasures, while savoring the FLAVOR of fall.

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