edibleSEATTLE wants farmers and fishers to be as famous as rock stars. 

Check out our newest issue, available on newsstands beginning January 2nd.

You'll be tempted to dive head-first into a vat of kale--even if you're currently convinced you hate the green stuff. Jess Thomson's lovely recipes provide interesting riffs on the (few) seasonal vegetables you can count on sourcing locally this time of year: kale, potatoes and onions. Omnivores will appreciate Beth Maxey's love of goat, and learn why it's the world's most popular meat. Abra Bennett shares a personal tale of what it's like to live with diabetes as a dedicated locavore. You'll learn what makes the Olympia oyster such a particular treat, why Deluxe Foods makes some of the planet's best jam, and who Nash Huber is (if you're not already familiar with the peninsula's award-winning organic farmer). Want to know where to track down a copy in your area? Check our directory.
                          

 

We're thrilled to be a part of the Edible Communities award from the James Beard Foundation. Read more