The Vegetable Revolution

Photo © Antonis Achilleos

The Spirit of ’78
The International Review of Food & Wine debuted in 1978. On the first cover: a tumble of dewy spring vegetables lit from below. To honor the produce-centric theme of that premiere issue, F&W’s Grace Parisi created a quintessential 2013 salad that combines raw, pickled and cooked ingredients. The flavors are fresh and bright—even without a light box.

The first of many articles featuring farmers’ market proselytizer Alice Waters appears in F&W.

F&W celebrates San Francisco’s vegetarian Greens Restaurant with a story called “Viva Vegetables!”

In a 10-page story, F&W introduces readers to CSAs and “the craze for just-picked veggies.”

Jeremy Fox of Napa Valley’s Ubuntu becomes F&W’s first Best New Chef from a vegetarian spot.

F&W explores the “macho vegetable” trend, writing about “he-gans,” parsnip bacon and cauliflower steaks.

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