Edible South Florida Winter 2010 cover
Eating sustainably while dining out or at home, cooking with local produce, growing home gardens, promoting healthy eating in schools and celebrating South Florida’s vibrant food culture – these topics have never been more popular. They’re all addressed in edible South Florida's Winter 2010 debut issue. Edible South Florida is one of the newest members of Edible Communities, whose publications, supporting websites and events connect consumers with family farmers, growers, chefs and food artisans of all kinds.
Edible South Florida's cover story reports on the arrival of food trucks to South Florida. In other features, chef Michael Schwartz of Michael’s Genuine Food & Drink explores seasonal vegetables and provided recipes, Area 31 chef John Critchley looks at why and how to make responsible seafood choices and Homestead ice cream artisan Gaby Berryer shares her passion for passion fruit and black sapote.
Also in the winter edition: a how-to guide on community supported agriculture, tips for raised-bed gardening, recollections on sustainable living from noted tropical fruit expert Dr. Richard Campbell and a guide to farmers markets and events, ranging from local seafood celebrations to international extravaganzas like the upcoming South Beach Wine and Food Festival.
“For our first issue, we wanted to introduce our readers to the glorious variety of our food culture,” says publisher Katie Sullivan. “Whether we’re following the Slow Food Miami movement, exploring wine made from avocados in the Redland or cooking with less familiar ingredients like callaloo and carambola, edible South Florida aims to present, in practical terms, ways readers can embrace our community and local foods.”
The popularity of the award-winning documentary “Food, Inc.,” Michael Pollan’s Food Rules and The Omnivore’s Dilemma, and First Lady Michelle Obama’s White House garden has heightened awareness about what we eat and where it comes from, says Sullivan. “We’re so fortunate to find in our backyard – and in Homestead and the Redland, our nation’s winter breadbasket – so many local vegetables and tropical fruits during the summer.”
Add to that South Florida’s burgeoning restaurant scene, where high-profile chefs showcase local ingredients in their cuisine, and year-round culinary events and festivals, and there’s plenty in edible South Florida to talk about, including little known Florida finds. “In our Road Trip feature, we’re having fun searching for out-of-the-way seafood dives and regional specialties,”
While it’s a difficult time for print publications, edible South Florida joins other Edible Community publications in bucking that trend by successfully providing community-based information and engaging consumers across multiple platforms: quarterly print, online via ediblesouthflorida.com, Twitter (@ediblesofla)
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