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August / September 2012



Editor’s Letter

Say hello to an abundance of freshness. Western Pennsylvania is blessed with a bounty of farms and food.


Have an amazing August and get set for September, which is Local Food Month, presented by the Pennsylvania Association for Sustainable Agriculture.

First Course: Happening Harvest

Fête award-winning farmers, grab a spoon for some gelato, and volunteer to revitalize a local community.

Event Coverage

Have you been E.A.Ting with us? Check out photos from previous events, and get the schedule of Edible Allegheny Team events taking place throughout the summer.

Online Dish: Ladies Lunching

Dish digitally with bloggers and Tweeters. They’re reviewing restaurants, sharing recipes, and taking part in the local food movement.

In Season

Slice into summer’s produce star, and find a new way to prepare it in our ode to tomatoes.

Local Leaders: Local Assistance

Join Clarion River Organics in making local food available to everyone. This co-op of 11 farms is changing the game by accepting SNAP payments.

Perfect Pours

Wind your way through the region’s wineries. They’re producing a variety of delicious drams, from dessert wines to whites and reds.

Three Ingredient Fix

Freshen up and hydrate with cucumber, mint, and watermelon recipes.

Edible Dining Guide

Eat locally at one of these restaurants, where the chefs work with regional vendors and farmers to create delicious dishes.

Edible Directory

Look here for farmers markets listings and details on the local vendors in this issue.

Last Bite: A-maize-ing Taste

Fire up the grill to cook a-maize-ing corn on the cob just like the chefs at Kaya.


Good Burger

Take a bite out of these beautiful burgers! We’ve got a wide array of patties, including veggie, salmon, and of course, beef, all dreamed up by local chefs.

Dress for Success

Drizzle a specialty oil or vinegar on a nearly finished dish to add a lot of flair and flavor. We’ve gathered traditional and unconventional varieties.

Local Lunching

Grab a seat in the PNC Firstside cafeteria, where Chef Mike LaMantia makes everything from scratch — even the mayo! — with ingredients from nearby farms and vendors.

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