Tag: fresh and local food

Congratulations! Edible Boston Summer 2016 Issue Is Their 10th Anniversary!

The arrival of a new preview issue of Edible Boston in my mailbox always makes me smile. As I read the Ilene Bezahler's letter to her readers, my smile grew from ear-to-ear. This is their 10th Anniversary and a new publication will be added to the family. (More on that below.)

Celebrate with Edible Boston as they welcome a new season of food and spotlight the businesses that support fresh and local food in our community.

Be sure to read John Lee's, "Farmers Diary: Ten with Edible Boston" for his thoughts on the progress the local food movement has made in the past decade.

(Penny profiled John over on Serious Eats a few years ago. Here's more about this intelligent, thoughtful man.)

That Sibling Publication: "To Market"

I'm very excited about the expansion of the Edible Boston talent bank into the regional food policy topic. As Ilene describes it, "To Market will take a regional approach to local food but with the added impact of tackling policy issues, exploring trends across state lines and how the New England states interact to form a vibrant, regional food economy." More about it in a report from Boston Business Journal.

In September, you'll find more about it on the new website, and you can follow along now on Facebook and Twitter.

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!

What's on your Food Lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Covershot & Photos: photographer Michael Piazza Courtesy of Edible Boston (If you love great photography, always pick up an Edible Boston issue!) John Lee photo ©2009, Penny Cherubino

Related articles

Who Will Grow Our Food If There Are No New Farmers?

Do You Mise En Place When You Cook?

June 29, 2016
Edible Boston Spring 2016 Issue Is Here

The arrival of a new preview issue of Edible Boston in my mailbox always makes me smile. It means a new season of food is here and a new opportunity to see which businesses support fresh and local food in our community.

It's good to see a whole fish in photographer Michael Piazza's cover shot. Fish, like meat, takes on better flavor when it's cooked on the bone. Inside you'll find a few fish tales. Having grown up in a fishing family, I adored Sarah Blackburn's article, Edible Basics: Red Fish, Blue Fish, Flat Fish, Whole Fish. It's a must read and includes a chart of when local fish are in season provided by Red's Best, one of my favorite, trusted suppliers of seafood.

Pages of step-by-step recipes for whole fish follow. (My own favorite preparation is to stuff a large fish with a traditional bread stuffing and roast it in the oven. It's a meal on a sheet pan.

Asparagus

When the season arrives, you will be ready with the asparagus primer on page 52. You'll find preparations from five chefs from around the area.

Other Topics

Bread, snack bars, cider, ice cream, pizza, and the very important topic of wasted food are also covered in this issue. Plus the always supportive team at Edible Boston shines its profile spotlight on a few local businesses.

As I alluded to in my first paragraph, this is one publication where I always read the ads. They are a source of new ideas and new resources for me. And I respect those who put their advertising dollars where they reach people like me who think that local food matters.

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!

What's on your Food Lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Covershot & Photos :photographer Michael Piazza Courtesy of Edible Boston ( If you love great photography always pick up an Edible Boston issue!)

Related articles

Who Will Grow Our Food If There Are No New Farmers?

Do You Mise En Place When You Cook?

April 15, 2016
Edible Boston Spring 2016 Issue Is Here

The arrival of a new preview issue of Edible Boston in my mailbox always makes me smile. It means a new season of food is here and a new opportunity to see which businesses support fresh and local food in our community.

It's good to see a whole fish in photographer Michael Piazza's cover shot. Fish, like meat, takes on better flavor when it's cooked on the bone. Inside you'll find a few fish tales. Having grown up in a fishing family, I adored Sarah Blackburn's article, Edible Basics: Red Fish, Blue Fish, Flat Fish, Whole Fish. It's a must read and includes a chart of when local fish are in season provided by Red's Best, one of my favorite, trusted suppliers of seafood.

Pages of step-by-step recipes for whole fish follow. (My own favorite preparation is to stuff a large fish with a traditional bread stuffing and roast it in the oven. It's a meal on a sheet pan.

Asparagus

When the season arrives, you will be ready with the asparagus primer on page 52. You'll find preparations from five chefs from around the area.

Other Topics

Bread, snack bars, cider, ice cream, pizza, and the very important topic of wasted food are also covered in this issue. Plus the always supportive team at Edible Boston shines its profile spotlight on a few local businesses.

As I alluded to in my first paragraph, this is one publication where I always read the ads. They are a source of new ideas and new resources for me. And I respect those who put their advertising dollars where they reach people like me who think that local food matters.

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!

What's on your Food Lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Covershot & Photos :photographer Michael Piazza Courtesy of Edible Boston ( If you love great photography always pick up an Edible Boston issue!)

Related articles

Who Will Grow Our Food If There Are No New Farmers?

Do You Mise En Place When You Cook?

April 15, 2016