Spring Edible South Florida launches at 2 events

MIAMI - April 26, 2015 - PRLog -- Sourdough breads. Artisan salamis. Sauerkraut, honey ferments, kimchi – home cooks are exploring these old techniques for preserving foods and making them tasty. Fun with Fermentation, the cover story of the new winter issue of edible South Florida magazine, gives readers an overview of these timeless methods.

Also in this issue: Miami, 1981, a look at the fledgling culinary scene during those turbulent years of drug wars and petty crime. As part of the collaboration with the monthlong O, Miami Poetry Festival, the story tracks culinary trends and current leaders like chef Allen Susser, who was buying ripe mamey and other tropical fruits from Homestead to use in dishes for diners at Turnberry Isle.

The spring edition includes a story on doughnuts, including Mojo Donuts in Pembroke Pines, Rhino Donuts in Fort Lauderdale and Velvet Creme, newly relaunched as a food truck; recipes for fresh salad dressings; the renaissance of rum in South Florida, and the ugly fruits and vegetables campaign to reduce food waste.

------

Entering its sixth year, edible South Florida is the voice of the local food movement in Miami-Dade, Broward and the Florida Keys. Part of Edible Communities, this quarterly magazine is available free of charge at Whole Foods Markets, select farmers markets, restaurants, events and cultural institutions in South Florida. For more information, visit http://ediblesouthflorida.com.

Follow Edible South Florida
Twitter @ediblesofla
Facebook Edible South Florida
Instagram @ediblesofla