by Barb Tholin, edible Grand Traverse
It has been eight years since the first magazine named Edible was launched, telling the stories of the foods and culinaria of a distinct locality. That magazine was Edible Ojai, in a small valley community of southern California, and its creators were Tracey Ryder and Carole Topalian. When approached by others who loved the concept and wanted to replicate its style in their own locale, Tracey and Carole found a way to share the idea, and Edible Communities, Inc. was born.
Today, Edible Communities (ECI) is a network of more than 60 independent publications throughout North America. edible South Shore is number 44. In its mission to connect consumers to the farmers, chefs and food artisans within a community, nothing hits home better than each locally-published Edible magazine. But ECI has grown to be more than just the sum of these parts. Other ECI projects have blossomed, offering fresh ways to spread the word. To tap into the ideas and perspectives of the fully-fledged local foods movement, as well as for some great armchair culinary traveling and recipe collecting, take a look at what our network has to offer now:
Edible websites make it easy for anyone, anywhere to access every Edible magazine and its contents. Online stories, digital editions, mailed subscriptions and back issues are all available. There’s no better way to prepare for travel or find high-quality food gifts from a particular area. Nor is there a better way for you to share the local foods movement with your loved ones who live elsewhere than a gift subscription from their own hometown.
Edible Radio is now available online with free podcasts 24/7, for the times you just want to listen in. Edible Radio programs are engaging conversations with fascinating food guests from all over the country. Guests like organic cattle rancher Will Harris of White Oaks Pastures in Georgia; Alice Feiring, wine journalist passionate about biodynamics; Emiglio Barron, Bolivian-born plant geneticist working in New Mexico; and punk rock-inspired California cheesemonger Gordon Edgar.
Edible Institute (EI) was launched January 2010. A one-day gathering of food writers, thinkers and eaters from all over the country, EI was open to the public and scheduled alongside the annual ECI publishers’ meeting in Santa Fe. Writers Tom Philpott, Elissa Altman, Jane Black, Lisa Hamilton and Deborah Madison were there; they joined farmers and ECI magazine publishers to discuss matters important to us all—like fairness in our food system, and how to get eaters back into their kitchens and gardens. As an annual event, Edible Institute will keep spreading and fertilizing ideas about what “good food” is. For those of you who can act quickly,
Edible: A Celebration of Local Foods, the new book released at the end of April 2010, is a collection of local food hero stories and recipes from Edible communities across North America. Like the Edible magazines it draws from, this book shares inspiring profiles of farms and food artisans, with gorgeous photography and delicious regional recipes from Edibles all over—a sampling of the best, all between two covers.
Your local portal to this whole world of Edibles is our own website, www.ediblesouthshore. Here you will find, along with local content, links to ECI and its other resources. Enjoy your travels!