Spring 2008

Good egg. Ty Llwyd Farm, Northville.

Good egg. Ty Llwyd Farm, Northville.

A few months ago, we traveled to Charleston, South Carolina, for the annual meeting of Edible Communities. The trip was inspirational, not just because of our exposure to Low Country delicacies like omelets stuffed with rice, shrimp and oysters.

But because when we launched Edible East End four years ago, we were one of a handful of magazines devoted to celebrating its local food community. We followed with Edible Brooklyn shortly after. Today, there are 50 Edible mags—from Chicago to Santa Fe, from Iowa to Virginia—and we’re feverishly gathering stories for Edible Manhattan’s launch in September.

Nothing grows that fast—in nature, in business, in the collective consciousness—unless it’s filling a void.

Collectively, our readership stands at nearly 5 million people clamoring to become more powerful eaters. As part of this massive, viral campaign to spread gastro-literacy, we want people to spend more time reading about food. Not just because it will make them better cooks, more deliberate shoppers and more circumspect food decision-makers, but because it will inspire them to change their lives.

Consider this issue’s photo-essay of three South Fork homesteaders who have
transformed their lawns and backyards into edible oases, while motivating their
children to eat better, their neighbors to stop using pesticides, and their own spouses to slow down and consider building a chicken coop.

Our food community is full of people who inspire. Whether the tradition-steeped owners of Ty Llwyd Farm (pronounced Tee Klew-id) in Riverhead or the think-global-drink-local owners of Blue Point Brewing Company in Patchogue or the family of men who run Pindar, the Island’s largest vineyard, whose size has allowed it to push Long Island wine into new markets. (For those who want to taste a bunch of local wine, consider Edible’s annual tasting event Brooklyn Uncorked at the Brooklyn Academy of Music on May 14. See ediblebrooklyn.net.)

In A Winemaker’s Wonderings, local winemaker James Christopher Tracy inspires us to think differently about vintage, while in Sea Worthy, global oceans activist, and Amagansett fisherman, Carl Safina considers the broader implications of the seafood we eat. There’s inspiration from a few of our readers and a visual recipe on one simple seasonal ingredient. Yes, the best food writing aspires to motivate, but as farmer-poet Scott Chaskey proves with his clean verse, sometimes good food itself is the muse.

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Brian Halweil, editor in chief

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