When my preview copy of Edible Boston arrives, it goes to the top of my reading file. Not only because I want to read about all the local food news and meet some of the people who supply the food I love, but also because I want to look at it. As always, this month's cover is another stunning photo by Michael Piazza.
I often smile and nod as I read Publisher/Editor, Ilene Bezahler's letter from the editor. This month, it was her comment on her gratitude to those who have made winter farmers' markets a part of our long dull winter and again when she wrote about cooking more meals at home. I've been doing that too!
This edition, the incredible Edible Boston team and their readers have given you the information you need to become a master of lamb. Writer Elizabeth Gawthrop Riely takes you to Springdell Farm in Littleton, MA and then gives you a primer on lamb, its history, recipes, and talks about the increasing interest in this red meat. A second article provides more lamb recipes from Edible readers who entered their favorites in a recent recipe contest.
(I never got around to entering, but here is my favorite lamb recipe: Lamb Shanks Braised in Chipotle-Coffee Sauce.)
Of course, there is much more to read in the issue from a tour of the Medford food scene to a piece on growing those beautiful mushrooms on the cover. Here's where you can pick up a copy.
How do you support a publisher like Ilene Bezahler and her remarkably talented team?
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!
You can also buy the Edible cookbook! Edible: A Celebration of Local Foods
Details:
Words: Penny Cherubino
Artwork: Courtesy of Edible Boston
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