This edition of Edible Boston is another gem. It's full of the people, places, flavors, recipes, and products that you will want to add to your shopping list or make for dinner.
In her Letter from the Editor, managing editor Sarah Blackburn encourages us not only to "Eat Local," but also to join the Edible team and use the hashtag #EatLocalMA in the new year.
Read with Shopping List in Hand
As much as I think I may know about the local food scene, I have already dogeared my preview copy to return to articles and advertisements for local food suppliers. I've learned to read this publication with my shopping list in hand.
The article about Celeste Croxton-Tate of Lyndigo Spice has me craving her chutneys.
Read and Learn
Would you like to know why Drumlin Farms is not washing the root vegetables they are putting in storage for the winter?
Are you looking for some new Brussels sprouts recipes without bacon?
Are you already a fan of Matt Jennings or David Epstein and would like to know more about these two local talents?
Want a new cocktail recipe and a few words of wisdom from Tom Schlesinger-Guidelli?
Pick up this issue and your holiday wishes will be granted!
Support the Talented Edible Boston Team
First, pick up a copy of Edible Boston at one of these locations. In fact, pick up two copies and share one with a food-loving friend or leave it where someone might discover it among lesser publications and become a new fan.
May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on facebook, and in general, spread the word about this great asset to our community.
And, to be sure you never miss an issue, you can subscribe over on their website!
What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!
Details:
Words: Penny Cherubino
Covershot & photos: Courtesy of Edible Boston
