Episode 4: Alice Feiring

Program Notes: Mighty Wines. Alice Feiring on Holiday Wines Today we’re talking with wine blogger and journalist Alice Feiring, whose writings make an argument for wine authenticity through adherence to old techniques. While she has very strong opinions on all things wine, she is particularly passionate about the organic, biodynamic and natural wine movements. Alice received a James Beard award for a New York Times feature on the many ways wine can be manipulated and she is the author of The Battle for Wine and Love: or How I Saved the World from Parkerization; and Living with Wine – which she wrote with Samantha Nestor. You can read her blog at  www.alicefeiring.com.

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Episode 3: Terry Walters


Program Notes:

Terry Walters, author of CLEAN FOOD: A Seasonal Guide to Eating Close to the Source.

More than a cookbook, CLEAN FOOD is an encouraging, easy-to-understand guide to eating closer to the source and benefiting from the rich nutritional profile of the best and freshest locally grown ingredients. Terry Walters provides valuable information on how to nourish yourself with nutrient-rich foods in a rainbow of colors and a full spectrum of tastes. Terry’s book empowers you to make changes, big and small, in how you shop for and prepare food so that you can make a big difference in the way you eat and feel. Walters begins with an extensive introduction to the world of CLEAN FOOD where you’ll learn about whole grains, vegetables, legumes, soy, nuts, seeds, sea vegetables, and fruit. You’ll also appreciate information on organic versus conventional foods and other considerations that can help you serve your unique constitution — one healthy choice at a time. The recipes, which are organized by season and include several dishes that are perfect any time of year, prove that clean food is delicious food. For more information, visit Terry at www.terrywalters.net

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Episode 2: Dan Barber


Program Notes:

Dan Barber Talks Turkey with Kate Manchester

Dan Barber is chef and co-owner of NYC’s Blue Hill and Blue Hill at Stone Barns in Pocantico Hills, NY, and was nominated for the 2001 James Beard award for best new restaurant. He also serves on the board of directors for Stone Barns, an education center for sustainable food and farm in upstate New York. Sourcing from the surrounding fields and pasture, as well as other local farms within a 250 mile radious, Blue Hill at Stone Barns highlights the abundant resources of the Hudson Valley. There are no menus at Blue Hill at Stone Barns. Instead, guests are presented with a list of over a hundred ingredients, updated daily, which contains the best offerings from the field and market.

Food & Wine Magazine featured Dan as one of the country’s “Best New Chefs,” and he has been featured in The New Yorker, Gourmet Magazine, and was included in “The Next Generation” of great chefs in Bon Appétit’s 10th annual restaurant issue.

Today we are talking to Dan about turkey, Heritage breeds, the American Broadbreasted White, and his thoughts on the breeds and how to prepare them.

Kate’s Notes:
Dan recommends cooking a Heritage breed turkey on a low heat, somewhere around 280 degrees. He does not brine, I always have. He had a great point about the subtleties of flavor in the turkey, and that brining may mask those flavors. I will be roasting a Heritage breed turkey next week – Dan’s way – and I will report back to you with a recipe. I couldn’t find one anywhere, and Dan cooks his the way many chefs do – by intuition and feel – no recipe or set time.

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Episode 1: Margerie Bender

Program Notes:

What are Heritage turkeys? According to the American Livestock Breeds Conservancy, turkeys must meet all of the following criteria to qualify as a Heritage turkey:

• Naturally mating: the Heritage Turkey must be reproduced and genetically maintained through natural mating, with expected fertility rates of 70-80%.
• Long productive lifespan: the Heritage Turkey must have a long productive lifespan. Breeding hens are commonly productive for 5-7 years and breeding toms for 3-5 years.
• Slow growth rate: the Heritage Turkey must have a slow to moderate rate of growth.

Today’s heritage turkeys reach a marketable weight in 26 – 28 weeks, giving the birds time to develop a strong skeletal structure and healthy organs prior to building muscle mass. This growth rate is identical to that of the commercial varieties of the first half of the 20th century.

Founded in 1977, the American Livestock Breeds Conservancy is the pioneer organization in the U.S. working to conserve historic breeds and genetic diversity in livestock. The ALBC is a nonprofit membership organization working to protect over 150 breeds of livestock and poultry from extinction. Included are asses, cattle, goats, horses, sheep, pigs, rabbits, chickens, ducks, geese, and turkeys.

Bio: Marjorie Bender joined the staff in January 1999 and serves as Research and Technical Program Director. She has a M.Ed. in Agricultural Science from the University of California-Davis, has been involved in sustainable agriculture since 1991, and has over 20 years of experience in the non-profit sector. Marjorie’s responsibilities include coordinating the poultry census, promoting rare breeds into appropriate habitats, and working closely with other staff on timely conservation activities. She has led ALBC’s heritage turkey conservation effort. For more information about the work that ALBC does, visit www.albc-usa.org.

Resources for Heritage Breed Turkeys:
Local Harvest
Heritage Foods USA

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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
Phone: 805-845-9800
Fax: 805-845-9801
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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


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



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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In the News

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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nytimesNovember 6, 2005 New York Times Op-Ed page

Mollusk Lovers, Unite

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 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.



nepaEdible Nutmeg Launched September 10

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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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Group Advertising Program

natlMediaKit1 (1)Edible Communities is a network of award-winning quarterly magazines that celebrate the local foods movement and authentic food traditions in distinct culinary regions across the United States and Canada.

With over 65 magazines currently in production and a combined annual readership of over 15 million, Edible Communities offers regional and national advertisers the unique ability to reach savvy consumers who want to make better decisions about their food choices.

What is our point of difference from the big national magazines? Simply put: our readers trust us.

By filling our pages with intelligent, entertaining stories and visually enticing layouts, we keep readers satisfied and informed by providing honest, compelling information that is relevant to their families, their communities and their lives.

Becoming a regional or national advertiser with Edible Communities means you are among a select group of trusted companies who, we believe, help further our mission of creating more sustainable and economically viable communities through food.

Contact our sales staff for more information about advertising in Edible Communities publications. The flavor lasts!

Download Media Kit
Terms & Conditions
Insertion Order
Distribution Map and Circulation Breakdown
National Advertising Specifications and Information
Edible Communities Marketplace


Tracey Ryder
Office Local:


PO Box 645 • 610 Main Street
Los Alamos, CA 93440


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You asked for {%sh404SEF_404_URL%}, but despite our computers looking very hard, we could not find it. What happened ?

  • the link you clicked to arrive here has a typo in it
  • or somehow we removed that page, or gave it another name
  • or, quite unlikely for sure, maybe you typed it yourself and there was a little mistake ?

{sh404sefSimilarUrlsCommentStart}It’s not the end of everything though : you may be interested in the following pages on our site:{sh404sefSimilarUrlsCommentEnd}

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