|
|
|
|
|
What We're Listening To
|
|
|
|
Edible Potluck Episode 9: Edible Queen’s fish tacos, Family Dinner: An Innovative CSA in Edible Boston, and how to free yourself from the shackles of meal planning.
|
|
|
|
Erin Scott
|
|
What We're (NOT) Cooking This Week
Tis the season! Spanish gazpacho is our favorite for a no-cook dinner and for a make-ahead dinner (not to mention for using tomatoes that have gone a touch past perfectly ripe for slicing or chopping). It's also one of the Kitchen Witch's go-to no-cook dinners when it's too hot to even think about turning on the stove.
When things get steamy, we're also big fans of this chilled cucumber soup, which, like gazpacho, responds very well to a wide range of garnishes that can turn a bowl of cold soup into a meal.
And when it's tomato season, it's also time for an avalanche of zucchini. Thinly slice it and dress it with lemon and olive oil (and salt!) for a super simple salad, or, if you just can't get enough cold soup, whirl in a blender with avocado for a smooth, cool, and creamy lunch or dinner.
|
|
What We're Reading This Week
We have to share this post from the Dock To Dish Instagram feed because sustainable seafood is a subject close to our hearts:
THE RETURN OF #MONTAUK MAHI MAHI. Did you know that about 95% of mahi-mahi available in the U.S. marketplace is imported? (from as far away as Indonesia and Thailand!) source: @fishchoiceinc. Important reminder: seafood that travels in an airplane ✈️ generates an absolutely enormous carbon footprint 👣 and can no longer be considered sustainable as the planet 🌎 advances into a climate crisis. Choose low #carbon #seafood from traditional #local #fishing communities and say NO to fish on airplanes. 🐟 🚫 ✈️
+ This photography project from National Geographic celebrates the small-scale and family-run farms that produce 70 percent of the world’s food. Take a peek.
|
|
What We're Watching This Week
One of our favorite farmers, Will Harris of White Oak Pastures in Georgia, on The Future Of Meat, Vital Signs with Dr. Sanjay Gupta. Will demolishes the fake meat industry’s impossible claim to be benefiting future generations, pointing out that the trendy plant-based proteins are contributing to climate change while grassfed cattle helps reverse it.
Will has been a speaker at our past Edible Institute events (see below), and he's one of the most passionate and engaging farmers we know!
|
|
|
|
Carole Topalian
|
|
Save the date for Edible Institute!
Join us and 350+ thought-leaders, journalists, and food industry experts in the sustainable food movement as we gather in Santa Fe, New Mexico the weekend of January 25-26, 2020. We’ll explore community-based solutions to the most critical challenges to the future of food production, hear from people forging new paths to better food, and enjoy the robust food scene in the Land of Enchantment.
|
|
|
If you like this newsletter, please forward it to a friend. If someone forwarded it to you, consider subscribing (see below) to get the latest from Edible Communities every week. We'll send you a free ebook of deliciously seasonal summer recipes as a thank you for joining us. You'll be right and ready to make the most of summer produce as it piles into markets near you.
|
|
|
If you haven't already, and get our free e-book of summer recipes!
|
|
|
|
|
|
|
|
PRIVACY INFORMATION: Please know that your name and email address will remain private; your information will never be sold, traded, or exchanged.
|
|
|
|
|
|
|
|
|
