It’s hard to believe that it’s now been a year since the very first issue of Edible Philly went into circulation last November. And over the past 12 months it’s been a delight to see our community of readers, food lovers, writers, photographers and advertising partners grow. We are very happy that Philadelphia has wrapped its arms around our very own Edible and we thank you for your endless enthusiasm and positive feedback.
We accomplished a lot in our first four issues, but we were especially honored to have contributor Rick Nichols’s story from our Spring issue chosen for the Best Food Writing 2014 anthology. (If you happened to miss it, you can still give it a read at our website, ediblephilly. com.) His story about one small Pennsylvania saffron grower highlights everything this magazine is about: local farmers, regional traditions, splashy restaurants, clever cooking and great storytelling.
And I think you will find all of the above in this issue. Danya Henninger’s outstanding piece (page 26) will take you inside the farm of the future. (How thrilling that it’s happening right here in our region.)
You might have heard a thing or two about the peerless loaves emerging from the ovens over at High Street on Market. Tenaya Darlington’s personal obsession with this bread turned into a story that brings you up close with the baker and introduces you to his very special holiday creations (page 30).
And if it’s been a while since you headed to Chinatown, you might want to rethink your next Center City outing after reading Robert DiGiacomo’s piece on the changing culinary landscape in that often overlooked neighborhood (page 18). I highly recommend checking out ramen at Terakawa and cocktails at Hop Sing Laundromat for a date night that celebrates Philly’s “new” Chinatown.
We hope you pluck at least 12 days’ worth of ways to celebrate the holidays from our Winter issue. You’ll find recommended drinks, dishes, recipes, gifts and more to make your season bright—and keep it local at the same time.
Happy holidays, and thank you for the finest inaugural year an Edible editor could ask for.