Every season Edible Rhody celebrates local food and tells the stories of the farmers, chefs, fishers and food and beverage artisans who work and live in Rhode Island. In spring summer, fall and winter, Edible Rhody presents stunning photos, delicious recipes and the tales of Rhode Island’s rich and varied local food community with its 1,200 active farms and 450 miles of exquisite New England shoreline. The unique culinary heritage of Rhode Island is highlighted on the pages of Edible Rhody, as are the people, the places, and the food that make it an edible hot spot. How hot is it? Travel & Leisure magazine’s readers named Providence the top destination in the United States for “Food/Drink/Restaurants” in its 2012 survey.
Li’l Rhody, though diminutive in size, produces tantalizing food on a grand scale. Home to one of the leading culinary schools in the country, as well as renowned chefs and food artisans, the state is ripe with food stories to tempt the palate. From the quintessential quahog to housemade charcuterie, handmade pasta, pastry and the historic Jonnycake, Edible Rhody brings the vibrant food culture of Rhode Island into mouth-watering focus.
In 2011, Edible Communities Inc., which includes Edible Rhody and nearly 70 other locally owned and edited Edibles across the United States and Canada, was honored as the Publication of the Year by the prestigious James Beard Foundation Journalism Awards. In bestowing the award, the James Beard Foundation said of our magazines: “They are locally grown and community based, like the foods, family farmers, growers, retailers, chefs and food artisans they feature … Edible Communities’ body of work reflects excellence in the ever-changing world of food journalism. Its publications inform and connect today’s food-savvy readers with local communities that stand for a healthful, flavorful and sustainable food supply.”
We hope you enjoy every season of Edible Rhody. To find out where you can pick up a copy, click here.