While editing this issue, our first of 2016, I kept noticing how interconnected the local food world is here in Philadelphia. Each of this year’s Local Hero award winners (page 16) seemed to mention another one, or a winner from the past. Rich Landau, chef at Vedge, buys much of his produce from Lancaster Farm Fresh; Di Bruno Bros. works closely with cheese maker Sue Miller of Birchrun Hills Farm in Chester County.

Everyone who works in—or just loves—the food of our region seems to know each other. Even better, they all seem determined to help one another succeed. And surely, we’ll all see each other soon at this year’s Philly Farm & Food Fest, an exuberant celebration of local food culture that will take place this year on April 10th at the Philadelphia Convention Center. We hope to see you there, too.

For the first time, we’re embracing a theme for an issue of Edible Philly—drinks. Whether your pleasure is cocktails or kombucha, coffee or beer, you’ll see a river of beverages running through these pages. We’re proudly showing off Philly author (and Edible Philly contributor) Tenaya Darlington and her book, The New Cocktail Hour with several of her most farmers’ market friendly drinks recipes (page 24). And Danya Henninger explored a somewhat hidden side of local beer with her deep dive into Pennsylvania’s new association of local breweries (page 34).

Not that we’ve spent the entirety of the past few months bending an elbow. Jen Ladd takes us inside Philadelphia’s vast Wholesale Produce Market as she looks for (and fi nds) local food in that alienating and unlikely place (page 28). Sarah Grey travels the length of a very culturally diverse North Fifth street, picking up intriguing pastries from around the globe along the way (page 38).

Also, we’re inviting you to take a step toward living a more sustainable food lifestyle with our first Eat Local Challenge. We’re kicking things off with ideas and tips on page 14. It’s easier than you might think. Sign up online today at to pledge your commitment to eating more from our foodshed and less from around the world. We’ll help you meet that goal with more resources online and in your inbox in the months to come. With ramps and morels just around the corner, there couldn’t be a more delicious time to embrace local food.

Joy Manning


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