The Herb Companion is celebrating its first
decade. All year long we’re remembering what we’ve done, some of
the gifted people we’ve worked with, our highlights, and some of
our silly moments.
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The way we look
If you buy your Herb Companion from the jam-packed racks of
newsstands, then maybe you’ve noticed that we’re a little
different. Amid this crowd of rambunctious periodicals, we try to
be—shhh!—quiet.
One way we do this is by treating every cover as if it were a
work of art. We commission artwork for our centerpiece, then we
turn it over to another artist, Susan Wasinger. Susan is an
associate of Studio Signorella of Boulder, Colorado, the graphic
designers who make The Herb Companion so elegant. She has been
designing our covers ever since issue #1 in October/November 1988,
choosing colors and backgrounds and borders and giving each
magazine the mood and the look we want.
The cover at the top, which graced the August/September 1996
issue, is one of her favorites. The artwork is by Mary Ann
Nardo.
Dille on chile
“Herb lovers and chile lovers may meet (even in the same person)
with pleasing results if each applies some understanding to the
sensibilities of the other.”
-Carolyn Dille,
“Chilis and Herbs”
August/September 1989
Soup as a starter
Here’s the first soup recipe The Herb Companion ever published.
It was created by Linda Ligon, editorial director and founder of
Interweave Press, and appeared in our premier issue,
October/November 1988.
Pepper Cream Soup
3 tablespoons vegetable oil
1 cup chopped onion
2 cups chopped red pepper
1 tablespoon fresh thyme, or 1/2 teaspoon dried
1 tablespoon chopped fresh marjoram, or 1/2 teaspoon dried
2 cups chicken broth
2 cups light cream
2 large eggs
Red pepper slivers, for garnish
Fresh thyme or marjoram sprigs, for garnish
Heat the oil in a large saucepan over medium heat. Add the onion
and peppers and sauté about 5 minutes, or until limp. Add the herbs
and cook 30 seconds longer. Add the broth and simmer, covered,
about 20 minutes, or until vegetables are very soft.