My preview copy of Edible Boston's Autumn 2015 issue arrived this week. It is another issue filled with great writing and photography.
Look for this cover when you visit shops and restaurants that support the local, sustainable food movement. Many of those places are advertisers and distribution spots for this publication.
Sharing Food Stories
This is one publication where the Letter from the Editor near the front is the place to start. Ilene Bezahler always makes me think, resolve, or remember. This time she shared memories of the food scene on Martha's Vineyard where Ed and I vacationed for many years.
She also recommended staying in a house or apartment on vacation rather than a hotel so that you can experience a place more like a local. That's something we've always preferred. She and I will have to sit down over a cup of tea or glass of wine one of these days and compare notes in person.
The Field of Grain
There are a couple of articles in this issue about grains – growing grains and turning them into great artisan breads. Living with a confessed bread-a-holic, these were two of my first reads this time around.
You'll meet another issue full of food makers, food growers, and food curators. And, the ads will give you lots of great ideas, things to do, places to visit, and items to add to your shopping list. Of course, a gift subscription to Edible Boston itself is a perfect gift for anyone who is a lover of fresh, local food, and the people who bring it our way.
Support publisher Ilene Bezahler and her talented team
First, pick up a copy of Edible Boston at one of these locations. In fact, pick up two copies and share one with a food-loving friend or leave it where someone might discover it among lesser publications and become a new fan.
May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on facebook, and in general, spread the word about this great asset to our community.
And, to be sure you never miss an issue, you can subscribe over on their website!
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Details:
Words: Penny Cherubino
Covershot: Courtesy of Edible Boston
, 
by Barbara Kafka, and 
by Patricia Wells.
until they are tender, wrinkled, and slightly charred in a few spots. They are sauced with a mixture of rice wine, chili bean sauce, sesame oil, sugar, and salt. Finally, the beans are removed from the pan and chilies. 
. One of the recipes I loved was for the Green Bean and Pasta Salad shown in the photo above in the book. 
of green beans beside my Aunt Sophie, patiently pulling the strings off the sides. I know now that was because she chose to grow a very old variety that still had strings.
and tip and tail them by cutting off a sliver of the stem and end. I actually find no need to remove the tip, so I just remove the stem. Then you can snap or cut the beans to the desired length for your dish. 
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