Fall 2018 Issue

Photography By | Last Updated October 01, 2018
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Edible Philly Fall 2018 - Women in Food

LETTER FROM THE EDITOR
 

WOMEN'S WORK
 

In this special issue of Edible Philly, the Women in Food issue, we celebrate the way the Philadelphia food scene is shaped and propelled forward by a large number of accomplished, ambitious, talented, visionary women. The story of women in food, in Philadelphia and everywhere, is a long one, an infinite one, a story that is eternally written, rewritten, revised. We’re to-be-continued on women in food.

That said, I have special feelings for the women we’re spotlighting on nearly every page of this magazine. The feature you’ll read about chef and entrepreneur Marcie Turney on page 17 came about when associate editor Katherine Rapin and I were brainstorming ideas for this issue.

“Where have you eaten lately?” I asked.

“Bud & Marilyn’s,” she said. “It was amazing.” I myself had just enjoyed a fabulous meal at Lolita, a regular spot for my husband and me, a place I have been dining for 14 years. I couldn’t believe we had not done this story before, but I’m thrilled to share it, and the other features in this issue, with you now.

I also want to talk about Edible Philly’s contributors. If you look at our contributors’ page every issue, you’ll see a lot of women there. It isn’t because I have anything against men (on the contrary, guys, pitch me!). I think it’s because it tends to be women who are willing to put in the legwork to see a story they care about published, even when, as a mission-driven publication, Edible Philly’s honorariums are not commensurate with their talents. It’s women whose patience allows them to simmer a story for many months, as was the case with writer Alex Jones and her story, “The Butcher and The Chef,” on page 22.

It’s women who plant, water and grow the relationships, the community, that makes the Philadelphia food world tick, so it is the women who know where the stories are. Often, women are listening when men are talking.

This issue celebrates all of that, what we’ve accomplished and all the victories that are yet to come for women in food—and in every aspect of our world.

Joy Manning
Editor
joy@ediblephilly.com

Joy Manning

FALL 2018 FEATURES

WOMEN IN FOOD

WOMEN'S WORK   In this special issue of Edible Philly, the Women in Food issue, we celebrate the way the Philadelphia food scene...

Momma Turney: An Empire-Building Chef

Momma Turney
AN EMPIRE-BUILDING CHEF, on the eve of a major expansion

The Butcher & The Chef

hamburger
How one good food entrepreneur is making it easier for restaurants to source local meat

Women, Wine & Influence

Jill Weber, Latoya Woodland and Virginia Mitchell at Weber’s restaurant, Jet Wine Bar on South Street.
These women are leaving their mark on Philadelphia’s drinking culture

Home Away from Home: Local Ingredients Create Faraway Flavors

local ingredients
How Chef Angelina Branca uses local ingredients to create faraway flavors

Cookshelf: Ana Caballero - Cooking off the Clock

Ana Cabellero
Like a lot of kitchen professionals, Ana Caballero doesn’t always want to cook off the clock.

Carne Cocida Con Limon (Meat Marinated in Lime Juice)

carne cocida con limon
Recipe adapted from The Cuisines of Mexico (Harper & Row)

A Taste of Home: Hurricane Maria One Year Later

illustration of fettuccini with marinara and grilled chicken in a tupperware container
A local Puerto Rican talks about hurricane Maria one year later

Kensington in a Day

A tasting of ciders from Original XIII Ciderworks in Kensington
I like to think of Kensington as the fermentation playground of Philadelphia.

Great Japanese Pantry Staples at Essene Market

shelf of food at Essene
MY HANKERING FOR GREAT JAPANESE FOOD can't always be sated by Royal Izakaya (sometimes I feel the need to cook my own food at home).

Philly Farm and Food Fest Moving to Harvest Season

Fall vegetables - a selection of squash
THIS YEAR, THE PHILLY FARM AND FOOD FEST is moving to harvest season.

Food for School: Helping Communities in Western Kenya

Samosas from Rafiki Foods
Rafiki Foods is known for the millet bread, injera, and samosas it sells at the Saturday Rittenhouse farmers’ markets.

Got (Local) Milk: Pennsylvania Farmers are Dealing with a Dairy Crisis

glass of milk
Pennsylvania farmers are dealing with a dairy crisis

Where to Eat: Unique Eats and Eateries of Philadelphia

Irene Levy Baker’s new book, Unique Eats and Eateries of Philadelphia (Reedy Press, 2018)
A rich reference for curious, food-loving Philadelphians and tourists alike.

No Tricks Just Treats

Sweet! Aurora Wold’s macarons
This autumn, don't miss even one of these fabulous flavors, all made or grown by one of the women shaping Philly’s food scene.

Seasonal Spotlight: Figs

figs
Soft, fragrant, honeyed, and luscious, local ripe figs are prized.

Our Contributors

Edible Philly magazine Spring 2019 contributors
Edible Philly is comprised of people with various talents that help make Edible Philly the success it is today.

Our Advertiser Directory

Our advertising partners make Edible Philly possible. Be sure to thank them by supporting their businesses this season. And be sure to tell them that you saw their ad in Edible Philly!
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