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Everything posted by Devotay

  1. Ia sked about pdfs in Portland, and many of the editors like them better because they find them easier to post rather than programming them in html. To each his own I supose. Our winter issue is at the printers! We're all very excited 'round here i can tell you. You can see a preview of it HERE
  2. I'll avoid my obvious preference for one local restaurant , and let you know that Cherf Peter will be opening a new restaurant on the ped Mall in IC soon, where Venuto's was. But for great eats now, try Redhead in Solon, Lincoln Cafe in Mt Vernon, Cafe Dodici in Washington, and Tuscan Moon in Kalona. Then in IC, I like Oyama, La Reyna, Thai Spice, & Jimmy Jacks for starters, but there are lots more.
  3. I hope you mean both my place and Matt's!
  4. Cool thanks. I'll ask'em at the National meeting next week.
  5. I sorta wondered. No worries, take your time. Oh, and the next one (your first) will be out around Valentine's day.
  6. Everything does look really good. Can you tell me why you chose to post sample articles as PDF files instead of HTML? I've always found pdf's inconvenient to download, and I think it would reduce the readership. On our site, we've posted just a few of the sample articles, linked from a mock-up of the table of contents. I think it's much more user friendly.
  7. OK, let's see here: Who inspired you most in your decision to write of food? MFK Fisher and Calvin Trillin What is it particularly that you write of within the wide-varied subject? I tend to concentrate on issues of food quality, sustainability, seasonality, and traditions of the table When did you take up the pen? Actually about 25 years ago, but professionally it was 7 years ago. Where do you wish to publish your writings? Do you have any specific magazines/journals or publishers that you have an urge to present your work to for acceptance? I started with a couple of the local free newspapers, then the local real newspapers. I've placed a few freelance pieces in national magazines (always looking for more, by the way). My book will come out later this year, and I am the editor-in-chief of Edible Iowa River Valley Why do you wish to submit your work to these particular outlets? remember the guy who said, when asked why he robbed banks, that "that's where the money is"? Well, I publish to these outlets because they'll take my stuff. I keep fighting to get more regular gigs with the big kids (Gourmet, Saveur, B.A., etc) but until then... How do you hope to have your writings affect the world of food and people? I hope that people will gain (or regain) a sense of the importance of their food, of the centrality of the kitchen and table in our everday lives.
  8. Looks pretty good Rachel! Everybody there happy with it?
  9. What does the "virtually" part mean? Read the whole story here
  10. OK, sure. We have an annual meeting of all the Edible owners all all over the country. This time it'll be in Portland, Oregon. We eat good food and discuss publishing techniques, network, etc., the usual annual meeting stuff. And Jonnyd - I'll see if I can find out what the hold-up is on Edible Maine. Meanwhile perhaps the answer is at their website or at the edible nation blog
  11. Renee, I'll see ya there! Can't wait - never been to Portland. Glad to hear you've bought in. All the Edibles seem to be meeting with overwhelming praise and success, it's very exciting to be a part of it.
  12. I agree with you both, and have some similar experiences, both in my restaurant and in others. And you should have seen the overwhelming respect given the producers at Terra Madre! The fact that many stores are acknowledging the quality and know-how of local products and the people who raise them is a huge step in the right direction.
  13. We are having an effect, all of us, on the food system. Here they say it's Whole Foods leading the way, and that's fine. We are only interested in the victory, not the glory. Read the whole story in Business Week
  14. Our emphasis on local and sustainable ingredients is a mainstay of our restaurant. We've found that not only does it make for fresher, more creative menu items, it is also a fantastic marketing tool. People see me in my chef's coat at the farmer's market, and realize we care about the quality of our ingredients. That said, we're not crazy, and we don't pretend we can get oranges or olive oil locally. And yes, we have a featured piece of fish every day, but we make sure it adheres to the Monterey Bay Aquarium's guidelines for sustainability. Often it's Lake Superior trout or walleye, which is at least regional if not local. Then there's the aspect I've mentioned here at eG before, that of food safety. Yes, a foodborne illness outbreak can hapen anywhere, but when it's a small local farm and a small independent restaurant, then not only do you know the source and know & trust the farmer, but when an outbreak does happen, you sicken a dozen people instead of a hundred, or more.
  15. And naturally, that's supposed to be "good" food, not "goof"! I couldn't figure out how to edit it in the original post.
  16. Cornell grad, huh? Boo! Hiss! I went to Coe At any rate, you're going to love Lincoln Cafe, I guarantee it.
  17. Last Brooklyn edition I saw was the summer one. Tae Won Yu did the only photo in the Back of House segment in that issue. I'll get caught up with the Brooklyn folks soon. I look forward to seeing your stuff there Turk. Say hello to Brian H. for me if you see him. Meanwhile, here in IA, our second edition is nearly ready to head into layout, and we are eager to prove that there is still plenty of goof local food in Iowa, even in the dead of winter.
  18. Yeah, but very few people ever do pay attention. They have the same attitude when they hear of a tornado; "Gee what a shame. Glad it couldn't happen to me." 'Fraid it'll take an outbreak of Katrina like proportions. Course, our response to that left a lot to be desired too.
  19. Read the whole piece here (Requires quick, free login) Good to see such issues getting broad exposure.
  20. This is a great program. We at Edible are proud to play our small part by donating a subscription to ALL 18 local Edible magazines around the country. Everyone should get involved in this, fun stuff for a worthy cause.
  21. I am sorry indeed, but glad to know the potica is still around. Andrej's demise emphasizes the need for publications like Edible, which promotes the best of local foods. I know that the Iron Range also specializes in Cornish Pastys and Porketta, two dishes which deserve much wider acclaim.
  22. I saw that letter, Steve. Panis Minutalis Americanus indeed. And I too am a fan of the foods of the Iron Range, and recently wrote in my book about the wonderful potica at Andrej's Glad you're reading your local Edible. Remember each one is individually locally owned and operated, so please keep supporting Carol, Michelle and the gang up there!
  23. Update: Our first issue came out on schedule, and we blew through al 10,000 copies in about 4 weeks. it seems very well received, so it seems my partner Wendy and I made the right decision to go ahead with this. To find out if there is one in you're area, visit this website. It also lists where new Edibles are forthcoming, and even where there is mere interest in having one.
  24. Brad, My apologies, mistakes happen sometimes. Hope you'll let us give it another shot sometime soon.
  25. Devotay

    The American Midwest

    Thanks for the plugs for Heeartland wines in the press (except you Busboy ), and thank you also for your plug for my friends at Edible Twin Cities. We have, admittedly, a number of bad wines produced in Iowa. But we have some really good ones too, and considering the swill that was coming out of California in the 1950s & 60s, I'd say we're doingpretty well for such a young region. It's very hard to grow good grapes here, because not only is the winter cold and long, but the soil is too darn good. Vines need to be stressed to make good wine grapes. But there are a few places, like Newton, and West Branch, and the whole area around Dubuque and Decorah that have lots of minerally, rocky soil. We're off to a good start, and it'll keep improving. By the way, there's also a good grappa (yep, grappa) being made a few miles outside Cedar Rapids.
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