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October/November 2012



Editor’s Letter

Fall in love with fall. We’ve got a bucket list of ideas to enjoy this season.


Start planning your weekend and weekdays with wine tastings, educational classes, and musical performances.

First Course: Happy Harvest

Pick pumpkins, eat pierogies, and find a fall festival near you.

Online Dish: Eager Eaters

Engage with three bloggers who love dining out and digging into cookbooks as much as we do. Plus, make your Twitter feed food-friendly.

In Season: Crisp Comfort

How about these apples?! Its pie time in our round up of the seasonal fruit.

Local Leaders: Eating Local, 101

Eat and prepare 100 local foods with the PeasOut Project’s Eat 100 initiative, aimed at increasing everyone’s knowledge about seasonal, healthy eating.

Edible Excerpt: Healing Foods

Heal your body from the inside out, holistically, with help from Janet McKee’s book, Fabulous Recipes for Vibrant Health.

Perfect Pours: Smoked

Sip a smoky beverage. These trendy cocktails are like nothing you’ve tasted before.

Three Ingredient Fix: The Trinity

Get in the mix with the perfect trio —celery, carrots, and onions — the starter for stuffing, roasts, and soups!

Edible Dining Guide

Learn more about restaurants that are sourcing local ingredients and supportingWestern Pennsylvania’s farms.

Edible Directory

Find the vendor details you’re looking for right here.

Last Bite: Fresh Start

Meet the enthusiastic locavores at Marty’s Market.


You Say You Want a Revolution

Join in Jamie Oliver’s Food Revolution when he comes to Pittsburgh for the One Young World Summit, October 18-22.

Brown Baggin’ It

Study up on the school lunch debate. Students at Plum High School have sparked a national discussion about what cafeterias are serving and how we can make those offerings better.

Say Cheese

Take your taste buds on a journey as you choose the cheeses and pairings for your ideal dairy adventure.

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