Some of the most qualified people to answer this question — including our own Rachel Wharton — are getting together on January 6 to frame a response through food.
Tag: Rachel Wharton
If her name sounds familiar, that’s because she’s written for every issue of Edible Brooklyn since this magazine launched nine years ago.
[nggallery template=carouselag id=14] Our travel issue comes out in a few weeks and we need…
Taking an unnoticed plot in Brownsville from abandoned, overgrown lot to abundant garden.
If you missed our amazing panel of food writers and journalists at last month’s Food Media 101 at Brooklyn Brewery, you’re in luck. We caught a few of their expert tips for making a career in food media on video and, generous beings that we are, decided we’d share them with you!
Last month aspiring food writers, bloggers, editors and everyone in between came to Brooklyn Brewery and got schooled on how to make a career in food media.
In our current issue, Rachel Wharton takes us to the water’s edge to meet Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, who delivers super fresh Rhode Island catch directly to prestigious city chefs.
We’re pretty proud of the work we do here at Edible, but it’s nice to hear when other people like what we publish (who doesn’t enjoy a compliment here and there?). The recently released Best Food Writing 2012 includes two stories from Edible Manhattan, as well as several stories from our sister Edibles around the country.
That old saw cautions not to judge a book by its cover, but when it comes to our hot-off-the presses cookbook, go right ahead.
Sometimes you’re struck with a vivid vision but just can’t make it a reality—until years…
