The Magazine: September-October 2011
Notable Edibles:
Buy A One Way Ticket To Our Travel Bash
We hope our first-ever travel issue is as much fun for you to read as it has been to put it together! If, like us, you wish could taste the flavors on these pages, have we got a party for you: Edible Escape.
Notable Edibles:
For A Week, Real Cider
Cider Week, mounted as part of a much bigger Apple Project run by the upstate agricultural not-for-profit Glynwood Center, is a celebration of apple alcohol and all the benefits it can bring to local orchards and drinkers alike.
Notable Edibles:
The Big Cheese
Jason Sobocinski’s New Cooking Channel Show Stars More Than Caseus
Road Trip:
Retreat, Eat. Repeat.
Up in Vermont, a weekend of delicious wellness.
Globetrotters:
For All The Tea In India
New York’s tea dynasty takes a sourcing trip to Asia— and brings the cream of the crop to their SoHo salon.
Behind the Bottle:
Rhum Agricole
Manhattan mixologists are sweet on a spirit made from fresh sugarcane.
Bottle Shop:
Tangled Vine Wine Bar
Where the bottles are all-natural, all-European and always uncommon.
Reading About Eating:
Wild Thing
Hunt, Gather, Cook is not your grandpa’s foraging guidebook.
Melting Pot:
The Metamorphosis
After decades in the diner underworld, Greek chefs cook foods fit for the gods.
Liquid Assets:
Message In A Bottle
South Africa’s wilderness is good for winemakers—and vice versa.
Indigenous Industry:
West Side Story
Goya turns 75.
Place-based Taste:
Mangoes, Rum And Turtle Meat
Offshore eating in Grand Cayman.
Sourcery:
Austria’s Culinary Ambassador
Chef Kurt Gutenbrunner takes us on a tour of his homeland’s flavors.
Notable Edibles:
Cruise Control
: Lindblad Expeditions Travels the World, Sourcing Sustainably Along the Way
Notable Edibles:
Farmhouse Breakfast
Meet your milkers over breakfast at Sunny Slope Farm in Cooperstown.
Back of the House:
Fatty Crab
Zak Pelaccio went to Malaysia, and Manhattan menus have never been the same.
Traceability:
Fishing For Knowledge
Chef Alex Raij’s anchovy addiction lured her to the Spanish seaside and a century-old cannery.
Grist for the Mill:
Letter From the Editor
Edible is best known as a champion of local foods, and rightly so. We’re farmers market addicts, altogether obsessed with meeting the people who catch our fish, pick our pears, churn our butter and boil our bagels. But in this…
Edible Escape:
Full Tank = Full Belly
As a longtime locavore, I only eat ingredients grown within shouting distance, thus keeping my carbon footprint so low that I can maintain an air of moral superiority. When I got an invitation to drive upstate to tour farms whose Greenmarket stands I’ve been frequenting for years, I had to decline ….wait…did someone say Mercedes Roadster?? Where do I sign!