(Kristen Lee-Charlson, edibleMISSOULA) All across North America, people are discovering the joys of eating locally—whether shopping at their local farmer’s market, joining a community supported agriculture group (CSA), or supporting local artisans. Since 2002, Edible Communities, Inc. (edibleMISSOULA) has been promoting this way of life through a dynamic and growing network of regional food magazines in the United States and Canada that celebrates place-based foods with compelling stories about and recipes from farmers, fishermen, chefs, and food artisans. With its emphasis on sustainable agriculture, small family farmers, and amazing artisanal food products, Edible is an earth-friendly guide to great eating.

 

Now, in EDIBLE: A Celebration of Local Foods (Wiley Hardcover; May 3, 2010; $29.95), Edible co-founders Tracey Ryder and Carole Topalian present some of North America’s local food heroes and traditions in one gorgeous package with beautiful full-color photography, inspirational stories from various contributors to the Edible magazines, and 80 unique recipes celebrating the very best of local food movements across the U.S. and Canada.   

 

REVIEW

"Ryder and Topalian, cofounders of Edible Communities Publications, a network of 65 regional food magazines that honor place-based food, cull the best of the best Edible articles to create an inviting and rewarding collection celebrating local food and sustainable food systems around the U.S. and Canada. With 150 striking color photos, the book is a feast for the eyes, mind, and palate. Divided into geographic regions, it shares success stories and profiles of remarkable individuals and businesses in each, from Boston's Allandale Farm, the last working farm in the area, through Phoenix's gentle giant chef Greg LaPrad, to Seattle's Lummi Island Wild Preserves. We learn about Richmond, Va.'s Belmont Butchery and its Old Fashioned Charcuterie, Missoula, Mont.'s Le Petit Outre bakery (aticle by Ari LeVaux), and southeastern Michigan's Calder Dairy. Each story provides a perfect balance of inspiration, delight, information, and gratitude that such operations and artisans still exist. The authors also include a tasty array of recipes, organized by season, including Aspen tri-tip roast; collard tops with parmigiano; and double corn spoon bread. With the recent growth of the slow food and locavore movements, this well-timed book is a welcome and vital contribution to the ongoing challenge of sustainability." Publishers Weekly (Copyright Reed Business Information, Inc.)

 

EDIBLE is divided into two distinct sections. The first, “Edible Stories,” profiles local heroes who are making a difference in their communities. Six in-depth portraits of North America’s distinct culinary regions are included: Northeast (including Toronto), Southeast, Southwest, California and The West, Pacific Northwest (including Vancouver), and Midwest.

 

The second section, “Edible Recipes” showcases the distinct culinary character of each of the six regions through 80 recipes featuring the best of what each season and region has to offer. The recipes are organized seasonally, of course, making it easier for the home cook to follow.

 

There’s also a list at the back of the book where recipes are organized by region, in case readers want to cook according to what’s bountiful in their own local communities.

 

Whether you want to experience the very best food from your region or be inspired by all the success stories in other regions, EDIBLE: A Celebration of Local Foods is the ultimate guide to eating right for yourself, your community, and for the world.