There are now more than 60 Edibles around the country, each chronicling its region’s best place-based tastes, from craft brew and barbecue to bay scallops and bay-leaf ice cream. Here’s a lip-smacking sampling of what hungry travelers will find after perusing the pages of our sister publications–10 of which will be at our travel tasting event Edible Escape on October 17. Grab your ticket here.
- **Beachcombing is great, but readers of Edible Portland also know they can pick their own mussels, clams and barnacles on guided foraging tours along the Pacific Coast. Just BYOB—bring your own bucket.
- **Sam Adams put this state’s craft beer on the map, but Edible Boston recommends Hands Craft Ales and Night Shift Brewing, two nano-brewers who recently made the leap from brewing in their basements to running full-scale (er, mini-scale) Belgian-inspired breweries.
- **You might know Austin for its breakfast burritos, but if you read Edible Austin you’ll get the scoop on a new locavore ice cream shop called Lick serving up killer cones in Lone Star flavors like cilantro-lime, caramelized carrot and tarragon, or roasted beet and mint.
- **Forget Fisherman’s Wharf, the Bay Area’s real sourdough is made in Western Addition, where Edible San Francisco found a from-scratch baker who started out delivering handmade loaves by bike. Now Josey Baker (that’s his real name) is hanging up his helmet and opening a café-bakery called The Mill, complete with a toast bar.
- **Readers of Edible Ohio Valley know Foster Farm on Route 22 is worth a trip not just for its fields but for Robinson’s Roaming Pig, a big blue box truck slinging locally sourced ’cue. This mom-and-pop team does it all: Mr. Robinson preps the meat on the mobile smoker, while the Mrs. makes sides—like the famous sweet and sour cole slaw—from scratch.
- **Apres Jet Ski, Edible Reno-Tahoe readers hit Thunderbird Lodge, historic home of George Whittell Jr., one of the wealthiest men in 1920s California. After an evening stroll through the landmark gardens, enjoy lakefront wine-pairing dinners cooked up by a rotating cast of local toques.
- **Oranges are obvious, but Edible Sarasota will open your mind to a new world of fresh juices from Florida’s fantastic fruit and flora—try the kale, green apple and lime—at Mi Pueblo, a Mexican spot with an organic menu. Perfect with a lime-marinated kale taco.
- **Everybody loves the Outer Banks of the Tarheel State, but Edible Piedmont will put you on the trail of the legendary watermelons grown off Bogue Sound, where sandy soils and salty air render them as sweet as can be.