Sizing Up Tilia and Morning Roundup

A letter from the nation’s culinary wilderness (Wisconsin), Chef Scott Pampuch explains his new Community Supported Kitchen project, Rick writes that “prices can raise eyebrows” while otherwise praising the 10-year-old Barbette, further details on the upcoming Ngon food truck, Jeremy Iggers offers a detailed assessment of Tilia, and Seed Savers rack locations in Minnesota, just in time for planting time.