Edible Rhody Spring 2011 : Page 2

Grist for the Mill Dear Reader, It was late January, in a 16-hour window flanked by two imposing snowstorms, when Edible Rhody publisher John Schenck and I each gave a decided thumbs up as our plane lifted off the runway. We were headed to Santa Barbara for the Edible Communities annual meeting and Ed-ible Institute conference—and a little California sunshine. Stuffing our parkas in the trunk of our rental car, we headed straight to Lilly’s, arguably one of the city’s best taco joints, first stop on what was to be four days of fraternity with our fel-low Edible publishers from around the United States and Canada. The annual meeting kicked off with keynote speaker Dorothy Kalins, the former editor of Saveur magazine, who fed her audience by calling Edibles “the food trucks of magazines” because we are entrepreneurial and strategically placed. She noted that while we are helping readers find better ways to build a sustainable life, the Edible aesthetic is also changing the food magazine world. And as we have heard from so many of you, Kalins also makes a point to find a local Ed-ible wherever she travels. The two-day annual meeting culminated with the annual EDDY awards and I’m proud to share that Edible Rhody was one of three finalists for best editorial farm story for our piece on Rhode Island rye bread! (From our 2010 summer issue.) We were very honored to be singled out among so many worthy submissions. We also announced our Local Hero winners, voted on by our readers, honoring Rhody’s own. Our hearty congratulations go to this year’s five deserving winners. You can read all about them on page four. After surveying Santa Barbara for a few more taco samplings and restaurants with a locally grown mantra we turned our attention to the Edible Institute, a two day locavores’ convivium with insightful speakers ranging from cookbook authors to food policy advocates, farmers to bloggers, scholars and authors. We were galvanized by the enthusiasm generated on an array of topics like urban agriculture, food activism, industrial agriculture and food writing. We heard from people like keynote speaker Joan Dye Gussow, author and retired teacher emeritus who many call the pioneer of the local food movement, plus others like Jane Black, Barry Estabrook, Tom Philpott and Molly O’Neill. We listened as Gussow, author of This Organic Life and the more recent Growing, Older, firmed our convictions, talked about the far-reaching impact of our current food system and compared us to “the monks of the Middle Ages for recording and saving what is sustainable, ra-tional and good from the catastrophes to come.” I couldn’t help but smile as Gussow admonished herself for not being a foodie (she calls her-self a foodist). She said, “I simply relish the repetitive cycle of the seasons that brings me things like daily asparagus in the spring.” I nodded in agreement as she confirmed for us all another core belief—the pleasure to be had in good local food. Keenly inspired but glad to be home, I hope you’ll enjoy the simple gift of spring flowers on the cover of Ed-ible Rhody and the delicious stories inside—and share in our joy that spring has come, finally, with all of its pleas-ures of the season. Dig in! edible RHODY PUBLISHER John Schenck EDITOR Genie McPherson Trevor COPY EDITORS Doug Adrianson • Sharon Shay Sloan LAYOUT Melissa Petersen AD REPRESENTATIVE Deborah Moxham CONTRIBUTORS Chris Amirault • Christine Chitnis Michael Diestch • Gloria De Paola Elizabeth Field • Christopher Martin Andrea McHugh • Lisa Utman Randall John Schenck • Alexandra Tillotson Genie McPherson Trevor PHOTOGRAPHERS Joshua Behan • Stephan Brigidi Ryan T. Conaty • David Dadekian Stephanie A. Ewens • Elizabeth Harvey Scott Kingsley • Madeline Polss Chip Riegel • Carole Topalian WEB SUPPORT Moe Finigan edible RHODY P.O. Box 9243 Providence, RI 02940-9243 Phone: 401.250.5003 edible RHODY is published by edible RHODY, LLC. Distribution throughout Rhode Island and nationally by subscription. Subscription rate is $28 annually. Published in March, June, September and December. To inquire about advertising rates and deadlines, sub-scription information or to submit story ideas, call 401.250.5003 or email us at info@ediblerhody.com. No part of this publication may be used without writ-ten permission of the publisher. © 2011 All Rights Reserved. COLOR PALETTE BY Adler’s Hardware 173 Wickenden St., Providence 401.421.5157 This issue’s colors are: Primavera, Mixed Berry, Cayenne, Death by Chocolate, Persimmon Genie McPherson Trevor Contains 30% post-consumer waste. 2 spring 2011 EDIBLERHODY.COM

Grist for the Mill

Dear Reader, It was late January, in a 16-hour window flanked by two imposing snowstorms, when Edible Rhody publisher John Schenck and I each gave a decided thumbs up as our plane lifted off the runway. We were headed to Santa Barbara for the Edible Communities annual meeting and Edible Institute conference–and a little California sunshine. Stuffing our parkas in the trunk of our rental car, we headed straight to Lilly's, arguably one of the city's best taco joints, first stop on what was to be four days of fraternity with our fellow Edible publishers from around the United States and Canada. The annual meeting kicked off with keynote speaker Dorothy Kalins, the former editor of Saveur magazine, who fed her audience by calling Edibles "the food trucks of magazines" because we are entrepreneurial and strategically placed. She noted that while we are helping readers find better ways to build a sustainable life, the Edible aesthetic is also changing the food magazine world. And as we have heard from so many of you, Kalins also makes a point to find a local Edible wherever she travels. The two-day annual meeting culminated with the annual EDDY awards and I'm proud to share that Edible Rhody was one of three finalists for best editorial farm story for our piece on Rhode Island rye bread! (From our 2010 summer issue.) We were very honored to be singled out among so many worthy submissions. We also announced our Local Hero winners, voted on by our readers, honoring Rhody's own. Our hearty congratulations go to this year's five deserving winners. You can read all about them on page four. After surveying Santa Barbara for a few more taco samplings and restaurants with a locally grown mantra we turned our attention to the Edible Institute, a two day locavores' convivium with insightful speakers ranging from cookbook authors to food policy advocates, farmers to bloggers, scholars and authors. We were galvanized by the enthusiasm generated on an array of topics like urban agriculture, food activism, industrial agriculture and food writing. We heard from people like keynote speaker Joan Dye Gussow, author and retired teacher emeritus who many call the pioneer of the local food movement, plus others like Jane Black, Barry Estabrook, Tom Philpott and Molly O'Neill. We listened as Gussow, author of This Organic Life and the more recent Growing, Older, firmed our convictions, talked about the far-reaching impact of our current food system and compared us to "the monks of the Middle Ages for recording and saving what is sustainable, rational and good from the catastrophes to come." I couldn't help but smile as Gussow admonished herself for not being a foodie (she calls herself a foodist). She said, "I simply relish the repetitive cycle of the seasons that brings me things like daily asparagus in the spring." I nodded in agreement as she confirmed for us all another core belief–the pleasure to be had in good local food. Keenly inspired but glad to be home, I hope you'll enjoy the simple gift of spring flowers on the cover of Edible Rhody and the delicious stories inside–and share in our joy that spring has come, finally, with all of its pleasures of the season.

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