The dish on Long Island's restaurant and food scene.
Its a mark of Long Islands growing sustainable food movement that it now has its very own Edible magazine. Edible Long Island, which hits the stands Sept. 26, focuses on local foods, the farms that grow them, the restaurants that serve them and the markets that sell them.
Edible Long Island is the newest publication of Edible Communities, which produces more than 70 magazines in North America. The company started in 2002 with Californias Edible Ojai. Three years later, Brian Halweil and Stephen Munshin introduced Edible East End, followed by Edible Brooklyn (2006) and Edible Manhattan (2008).
In both our Edible East End and Edible Brooklyn editorial planning we were finding more stories in Nassau County and western Suffolk, and more Long Island products (beer, pickles, ice cream) being sold on the East End and in the city, said Halweil. We have more and more reader interest from Long Island ZIP codes. And we realize its one of the biggest media markets in the nation a couple million people, including many young families, eager to discover the local food movement and make it part of their lifestyle.
The Edible magazines are characterized by a clean, elegant design and evocative, often mouthwatering color photography. Edible Long Island is no exception. The inaugural edition features profiles of Alejandro Gonzalez, ethnographer-restaurant owner of Oaxaca and Quetzalcoatl in Huntington and Chichemecas in Farmingdale; forager Kyle Fiasconaro; Steve Cardello, chef-owner of Relish in Kings Park, and Guy Reuge of Mirabelle in Stony Brook, who provides a recipe for duck egg breakfast at dinnertime.
The magazine is free and will be published four times a year. It is available at hundreds of local restaurants, stores and farmers markets, including Kitchen Kabaret in Roslyn Heights, Ruvo in Port Jefferson, Besito in Huntington, Jewel in Melville, Martin Viette Nurseries in East Norwich, Pita House in East Setauket and Whole Foods in Manhasset, Jericho and Lake Grove.
You can also read the magazine online here.