The retailer launches meet-your-maker tours, and Michelin-starred establishments are not on the list.
Our publisher’s family travels to Transylvania—and back in time.
Saga is a wonderland of rice, tea, nori, sake and sesame.
A couple of weeks ago, we asked you to help us choose our next cover for our upcoming travel issue of Edible Manhattan. Between shots like idyllic olive harvests in Tuscany, playful PacMan dumplings from RedFarm, and plump Romanian sour cherries, let’s be real — each of them could have graced the front of our print edition! Nonetheless, there can only be one cover.
We caught up with one of the contributors for our upcoming travel issue to learn more abut his unique experience on a swordboat off the coast of Nova Scotia.
We’re putting the finishing touches on our travel issue but before we print, we need to choose a cover—and we want your help. Here are the leading candidates …
We love locavore stories, but for our travel issue we go father afield—sometimes much farther. In fact our writer Nancy Matsumoto just returned from Japan, where she was reporting a story about Union Square Café’s Tokyo outpost. She also spent a few days in Saga City, the capital of Saga prefecture, on Japan’s southernmost island of Kyushu, visiting people who make ingredients both traditional and innovative.
With St. Patty’s Day coming up in a few short days, we’ve got Ireland on the brain. As we sit at our desks, typing away, we can’t help wishing we were munching some Irish soda bread and drinking a Guinness in Dublin instead.
Martinican codfish fritters, Portuguese bacalhau, Bajan plantains, Ukranian pierogi, Long Island wine, Irish cheeses–nope, it’s not our food bucket list. We actually ate all that–and more–last week at Edible Escape, our global travel tasting party at the gorgeous Angel Orensanz Foundation.
Where some vacationers see surf and sand, this sustainable food expert finds local okra, grassfed lamb and the rumblings of an agricultural transformation.. Read the story for more on the island’s shift away from producing sugar crops for export to growing okra and raising grassfed lamb to feed the locals.
In our current issue, Emily Warren digs up five easy and edible excursions from the city–no car required! Read the story to find out how a little public transportation can have you picking apples, touring a maple syrup farm or sampling small-batch spirits in no time.
Chef Patti Jackson traded fresh pasta and rabbit ragu for eight months of brown bread, Irish cheddar and perfectly pulled pints.