Edible DC is a local, independently owned publication dedicated to covering the unique culinary culture of the DC and the Capitol region in Maryland and Virginia. We strive to connect consumers with local growers, retailers, chefs and food artisans. Readers are encouraged to explore the food community and surrounding landscape, discover seasonal events and indulge in the diverse offerings of our abundant foodshed.
We are currently working on our first issue, scheduled to go to press in mid-June 2014! Stay up-to-date with our publication and distribution by liking us on Facebook.
For information about advertising in Edible DC and becoming a distribution location, contact us at sales@edibledc.com. We are also looking for help with advertising sales, contact us at the same email for more information.
Interested in writing or have a story idea for Edible DC? Reach us at info@edibledc.com.
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Edible DC
April 17, 2014 at 3:44 pm Join the nation’s food movers and shakers at a 2-day celebration and discussion of where the local food movement is, and where it’s going. Edible Institute will feature talks and panels by farmers, chefs, drink makers, journalists and food and drink enthusiasts (like you). There will be breaks for networking and an assortment of refreshments, curated local lunch options and end-of-day food and drink tastings for attendees.
http://www.ediblefeast.com/article/edible-institute-2014
Edible Institute 2014
ediblefeast.com
Edible Feast celebrates local food culture. We focus on artisans who live and work the land. We give voice to local food inspirations, all the while creating an authentic, vivid, enticing culinary experience for local food enthusiasts around the world.
Edible DC
April 16, 2014 at 9:54 am Interested in spring recipes using asparagus, chives, radish, capers and rhubarb? Read that and more in the latest Edible Communities newsletter. http://www.ediblecommunities.com/newsletters/eciNews15apr14.htm
Edible DC
April 16, 2014 at 7:34 am Popped in to J.J. Basil and Chris Wolff's Zero Degrees Zero Minutes pop-up dinner series last night--guests were treated to several amazing small courses. Our chefs sourced spring vegetables and other products at Sycamore Spring Farm in Frederick. Shout out to Chris' sour dough bread and homemade cultured butter.
