Archive | Edible Menu

The Blue Plate Special: Defending Beef with Nicolette Hahn Niman

Rancher and environmentalist Nicolette Hahn Niman

Join rancher and environmental activist Nicolette Hahn Niman to discuss her new book, Defending Beef: The Case for Sustainable Meat Production.  Ms. Niman discusses the impact of beef on our health and out earth, the reasons our grasslands need ruminants, and how it is that a long-time vegetarian could become a cattle rancher.

Chef Kurt Michael Friese, publisher of Edible Iowa and owner of Devotay Restaurant & Bar, co-hosts with his sister Christine.

See a review of the book in Edible Iowa here.

See James Beard Award winner (and friend of the show) Barry Estabrook’s review of it here.

Get your copy from your favorite local, independent bookseller

 

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The Kitchen Workshop: Glorious Kale with Catherine Walthers

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley is joined by Catherine Walthers. Cathy is a personal chef and food writer. She is the author of four cookbooks, the latest of which is Kale, Glorious Kale.

Join us in the Workshop as Mary and Cathy discuss varieties of kale, the perfect kale chip and kale cocktails! Cathy also shares her secret for making the perfect kale salad (hint: it involves massage therapy!).


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Recipes below the fold for Kale Granola and the Emerald Gimlet Cocktail… Read the rest

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Kitchen Workshop: Twelve Recipes with Chef Cal Peternell of Chez Panisse

Cal Peternell_credit Ed Anderson

Chef Cal Peternell. Photo by Ed Anderson

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Cal Peternell about his book Twelve Recipes. Cal been a part of the team at Chez Panisse in Berkeley, California for nearly twenty years and is currently the chef of the downstairs restaurant.

His book embraces the idea that we should know how to cook a few things well. Then we can use those recipes as springboard for more creative thought. Twelve Recipes is written from a professional chef’s perspective, so experienced cooks will feel as if they have found a peer in its pages. But, it’s written from a father’s point of view as well; so a less-experienced cook will also find a comforting voice. Learn more about Cal Peternell at CalPeternell.com, and pick up a copy of Twelve Recipes at your favorite local bookseller!

Shop Indie Bookstores Recipes for Pesto and Leblebi  below the fold … Read the rest

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Underground Airwaves – Belt Loop Beans with Michael Mazourek

Michael Mazourek

At the end of September a number of farmers, plant breeders, and chefs gathered together in Portland, Oregon for the Variety Showcase.  The event was put on by previous Underground Airwaves guest Lane Selman.  At the event, people could taste a number of different varieties of vegetables and determine the ones they liked best.  Not only could they rank the varieties but the farmers and seed breeders were there and ready to talk about all of the vegetables.

One of the plant breeders at the event was Michael Mazourek of Cornell University.  He and I found a moment to step out and talk about his work as a breeder.  In that conversation he describes a pepper that he has recently bred that will soon be available commercially (see link for the Habanada below).  He also talks about how his early gardening experiences influenced him as a plant breeder.  The story and interview were recorded at Chris King Precision Components in Portland.

For more information about Michael’s research focus visit cornell.edu

You can find the Habanada pepper at fruitionseeds.com

 

 

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Kitchen Workshop: Cream Puffs and More with Dorie Greenspan

Dorie Greenspan - Photo by  Alan Richardson

Dorie Greenspan – Photo by Alan Richardson

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Dorie Greenspan about her latest book Baking Chez Moi, Recipes from my Paris Home to your Home Anywhere. Listen and learn about falling in love (with pastry), the intricacies of working with French butter in American kitchens and the secret of “The French Bake”.

Learn more about Dorie Greenspan

Order the book from a local, independent bookseller:


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We discussed success with cream puffs on the show. Here is Dorie’s recipe for Chocolate Cream Puffs with Mascarpone Filling.… Read the rest

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Underground Airwaves – Loving Dutch Ovens with Ian Harris

IMG_1907This is actually take two for this episode of the podcast. Ian Harris and Underground Airwaves host Chris Seigel originally took a canoe trip out on Smith and Bybee Lakes, where they recorded the story and interview. Unfortunately, the audio was poor and they had to invoke the “redo,” re-recording the episode at KBOO.

Ian Harris, who recently wrote an article for Edible Portland, flips the script on the podcast by sharing a recipe from his ever-evolving “The Dutch Lovin’ Cookbook” instead of a story. We talk about dutch oven cooking for a while and scheme up a new Portland food hot spot. Before you get too upset, in the interview he does tell a great story about a time he did not heed the advice of poet Lawrence Ferlinghetti. Enjoy the episode!

Read Ian’s story, Gifts of the Desert, at edibleportland.com

Read about some of Ian’s trips on his tumblr, Après Ski Instructor

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Edible Radio Podcast Hosts

Chef Kurt Michael Friese is the founding leader of Slow Food Iowa, serves on the Slow Food USA National Board of Directors, and is editor and publisher of Edible Iowa River Valley. A graduate and former Chef-Instructor at the New England Culinary Institute, he has been Chef and owner, with his wife Kim McWane Friese, of the Iowa City restaurant Devotay for 18 years. Friese is a freelance food writer and photographer as well, with regular columns in 6 local, regional and national newspapers and magazines, His first book, A Cook’s Journey: Slow Food in the Heartland was published in 2008 by Ice Cube Press, and Chasing Chiles was released by Chelsea Green in 2011.

 

 

MaryReilly_Headshot larger (1)

Mary Reilly is currently the publisher and editor-in-chief of the quarterly Edible Pioneer Valley. She is wholly responsible for setting the editorial and creative direction for this publication focused on local food and those who produce it.

Before launching the magazine in 2014, she was the chef/owner of Enzo Restaurant & Bar. Mary, a self-taught chef, managed all aspects of the kitchen including all recipe development, hands-on cooking (including meat and fish butchery, and charcuterie, pastry, and pasta making programs) and training.

 
Gibson Thomas, host of The Drink Tank, is a reformed attorney and publisher and editor of Edible Marin & Wine Country.

 

 

 

 

 

 

 

 

She’s a passionate “do-it-yourselfer” and loves culinary projects of all stripes, particularly cheese-making, butchery and baking.… Read the rest

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Contact

Edible Radio Contact info:

For scheduling and story ideas: Tracey Ryder – tracey@ediblecommunities.com or info@edibleradio.com

Mailing address:

Edible Communities
2645 Todos Santos Lane
Santa Barbara
CA
93105
USA
Phone: 805-845-9800
Fax: 805-845-9801
http://www.edibleradio.com
http://www.ediblecommunities.com
Office Hours: M-F, 9am-5pm MT Or by appointment … Read the rest

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About

 

Farmer's Hands

EDIBLE COMMUNITIES, INC. is a publishing and information services company that creates editorially rich, community-based, local-foods publications in distinct culinary regions throughout the United States, Canada, and Europe. Through our publications, supporting websites, and events, we connect consumers with family farmers, growers, chefs, and food artisans of all kinds. We believe that every person has the right to affordable, fresh, healthful food on a daily basis and that knowing where our food comes from is a powerful thing. We are a for-profit, member-driven corporation – individuals who own our publications are local-foods advocates and residents of the communities they publish in – a business model that not only supports our values, but also preserves the integrity of our member publications and the communities we serve.

As we live, so we work…
At the heart of our company is a commitment to sustaining the unique local flavors and economic viability of the communities we serve. As individuals and professionals, we live, breathe and literally, eat these values. They are reflected in our work and in our lives.

Meet the Founders of Edible Communities

Tracey Ryder

Tracey Ryder

I

n 2002, with more than twenty years of marketing, writing and graphic design experience under her belt, Tracey Ryder co-founded Edible Communities, Inc. as a way to combine these professional skills and enhance her personal values. Growing up in the Adirondack Mountains of upstate New York, Tracey spent her childhood paddling a canoe and canning vegetables from her family garden. This pure environment, rich with seasonal flavors, taught her that the best way to look at the world was from the ground up. It is this perspective that helps Tracey maintain the grassroots nature of Edible Communities, connecting consumers, farmers, purveyors, chefs and food artisans of all kinds through her community-based publications.

Tracey holds degrees in graphic design, journalism and psychology. In 1988, she completed the professional chefs training program at the Epicurean Cooking School in Los Angeles. Tracey believes that the only way for people to really know where their food comes from is to put a face to every farmer, and that these personal relationships are the key to a successful and healthy food delivery system. Tracey’s vision of sustaining the unique local flavors and economic viability of communities across the United States and Canada is the heart and soul of Edible Communities. She is actively involved in writing and recipe development for the forthcoming book Edible Nation: Local Heroes from America’s Sustainable Farm and Food Scene being published in March 2010, by John Wiley & Sons.

Carole Topalian

carole

C

arole Topalian, co-founder and vice president of Edible Communities, Inc., travels the world with a gifted and finely tuned photographer’s eye. Carole’s photographs bring the Edible Communities’ mission to life, telling visual narratives about what local food networks look like today. Capturing the essence and purity of a single vegetable at the peak of ripeness or a pair of weathered farmer’s hands, readers immediately connect with the compelling images that fill all Edible magazines. Topalian’s unique ability to bring stories to life and to communicate through her photography is what allows her to excel as the publishing group’s creative director.

Earlier in her career, Carole owned a Los Angeles-based multimedia company where she produced several award-winning advertising and promotional campaigns for major corporations. In the 1990’s, she decided to leave the corporate world behind and study psychology at Pacific Graduate Institute. Today, Carole enjoys life in Santa Fe, New Mexico where she is an active ceramicist and gardener. Her fine art photographs have been exhibited in over 70 shows throughout the United States, Europe and Asia. Visit www.topalianphoto.com for more information. Her photos will be featured in the forthcoming book Edible Nation: Local Heroes from America’s Sustainable Farm and Food Scene being published in March 2010, by John Wiley & Sons.


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Press

In the News
HOW TO EAT (AND READ) CLOSE TO HOME

nytimesAugust 29, 2007 New York Times Dining and Wine Section
By Marian Burros

NO one would ever mistake Edible Brooklyn for Edible Atlanta, though both are quarterly food magazines that share a corporate parent and a typeface. But the story titles in the latest issue of the Brooklyn version might flummox Atlantans. There is, for example, “Fresh Kills,” about a live poultry market in Williamsburg, and “Late Night Nosh,” which is self-explanatory, at least in New York City.

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CECILIA NASTI and MARLA CAMP TALK EDIBLES

kutKUT – Music, News and NPR from Austin, TX

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nytimesNovember 6, 2005 New York Times Op-Ed page

Mollusk Lovers, Unite
By BRIAN HALWEIL

Sag Harbor

SEAFOOD lovers keep your fingers crossed. On Monday, assuming all goes as planned, baymen will begin pulling bushels of scallops out of Long Island’s Great Peconic Bay. This body of water, about 75 miles east of New York City and defined by the North Fork and the Hamptons, had long produced arguably the most delicious mollusk that New York has to offer. But the scallops – sweeter and more tender than their larger, more common sea-scallop cousins – were almost completely wiped out by exotic algae that ruined their habitat 20 years ago.

The Peconic Bay scallop was once the pride of Long Island. The signature mollusks, New York’s official shell, graced tables across the country. Available from late September through March when most other local food and work were scarce, the bay scallops could account for as much as 50 percent of a bayman’s annual income. On opening day of scallop season, hundreds of boaters would drift along the bay, conversing with other scallopers in a town-meeting-like atmosphere, while hand-dredging scallop sand nests.

After a day’s harvest, neighbors would gather to pry open the ridged, purple shells and cut out the large muscles, or eyes, that we eat. (“Always a scallop in the air” was the compliment paid to people who could quickly shuck and toss the scallops into a pile.) It was a lucrative activity. Women clothed their families, did their Christmas shopping and even put their children through college shucking scallops. Two decades ago, Josephine Smith, a Shinnecock Indian and chef, regularly gathered a bushel, or 200 to 300 scallops, that had been washed up on the shore of Shinnecock Bay after a strong northeaster. But, Ms. Smith lamented recently, “My youngest son doesn’t know what it is to scallop after a strong east wind.”

You see, in the mid-1980’s, scallops and the culture that surrounded them landed on tough times. The mysterious exotic algae known as brown tide took hold in the bay; local marine biologists still offer little explanation about how they arrived and spread, though the cause was probably related to nitrogen pollution from farms and waterfront septic systems. The shellfish starved to death because they couldn’t eat the brown tide, which not only squeezed out the algae that scallops fed upon, but also suffocated the eelgrass beds where scallops nested.

Annual scallop harvests plummeted to 250 pounds in 1988 from an average of 270,000 pounds in the 1960’s. Most bay scallops sold in the United States are now frozen imports from China. “Nobody goes scalloping anymore,” said Brad Lowen, president of East Hampton Bayman’s Association. “There’s no scallops to go for.”

Fortunately, this season could be a turning point. This past spring and summer, baymen, naturalists and hobby fishermen all noticed significantly more baby scallops than in recent years. And in 2004, Suffolk County awarded Cornell University’s marine center in Southold a four-year grant of $1.8 million dollars to expand its efforts to raise and seed the bays with scallops.

At the center of this effort is the Southold Project in Aquaculture Training (whose acronym, SPAT, is also the term for baby bivalves). The project was established in 2001 and now involves hundreds of local residents from dozens of Long Island towns who are working to restore scallops and other wild shellfish populations. This army of volunteers – who raise baby scallops in tanks, feeding them until they are big enough to survive in the wild – has seeded, or placed in the water by hand, tens of millions of scallops and is at the center of one of the nation’s most successful shellfish restoration efforts. (The program has inspired similar ones in New Jersey, Cape Cod and Chile.)

The expanded seeding effort seems to be working and nurtures the possibility of reviving a storied local economy. But the problem won’t be solved by seeding alone. It will require replanting eelgrass beds, enforcing harvest quotas, restoring wetlands and protecting the bay from illegal dumping of toxic substances like chlorinated swimming pool water. It will mean restricting fertilizer use on bayside farms and lawns, as well as limiting waterfront septic systems.

Even seafood lovers have a central role to play. Like heritage pork and heirloom apples, rare shellfish will become more abundant partly because people demand it in restaurants and supermarkets. A steady demand for scallops, whether sautéed, stewed or fried, gives an incentive for politicians to protect the waters where the scallop resides.

So, the next time you get a craving for seafood, demand Peconic Bay scallops. It could be the mollusks’ best hope.

Brian Halweil, the author of “Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket,” is the editor of Edible East End.

EDIBLE COMMUNITIES ON THE FOOD NETWORK

Edible Communities founders Tracey Ryder and Carole Topolian are guests of the Food Network’s Dave Leiberman (Dave Does), as he explores Slow Food and Portland farmers markets. It’s episode twelve, and the Edible Communities segment is at the 5 minute 40 second mark.

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NEPA BULLETIN

nepaEdible Nutmeg Launched September 10

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THE INCREDIBLE EDIBLE CAPE

Couple leaves the corporate world behind to promote the region’s bounty

CUMMAQUID — Surrounded by the saltwater marshes and sheep pastures of the mid Cape, Doug and Dianne Langeland are doing what they love most: cooking, eating, and talking about food.

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