Edible Manhattan Magazine DebutsNew York
The Edible community is a network of publications devoted to telling the stories behind the food we eat—highlighting farms, sustainable practices, food lovers, and local ingredients. Finally, Edible has come to Manhattan. Read our thoughts on the first issue, below…
The way we see it, putting together a magazine like this for New Yorkers is a unique challenge. On the one hand, New Yorkers are passionate about food, and a great number of people in this city are well-educated about food politics and have the means to shop for ingredients or support causes that seem out of reach to, well, many others in this city.
At the same time, New Yorkers eat out all the time. We have amazing restaurants and tiny kitchens, and a lot of people in this city don’t know how to cook or don’t care to (largely because they don’t have to).
We thought the first issue of Edible Manhattan covered this readership pretty well. There are quirky stories about pickle festivals and (illegal!) rooftop beekeeping, plus a long, interesting feature on NYC’s water supply. We get a little bit about restaurants, in a piece about cheese from Dan Barber and a feature on Little Giant on the Lower East Side.
For those of us who like to cook, however, there isn’t much. We liked the article on the Kitchen Arts & Letters bookstore, and there were two recipes in a feature on chef Sara Jenkins. Granted, this magazine isn’t meant to be Cook’s Illustrated, it’s meant to tell us stories of our city. But we’d hope those stories help readers realize that they, too, can create this stuff in their kitchens, which is the best way to connect to food, and not just buy it elsewhere.
Edible Manhattan is available at Whole Foods, Borders, Barnes & Noble, and restaurants around the city. Get more information here:
We’d love to know your thoughts on this new Edible addition. Have you read it? What did you think?
(Images: Stephen Munshin and Michael Harlan Turkell for Edible Manhattan)