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August 3, 2019

From the Editor:


I am more excited than usual about this month's Cookbook Club selection: Indian(-ish): Recipes and Antics From a Modern American Family by Priya Krishna. First, I'm a total sucker for Indian food of all sorts—from the tandoori of the north to the dosas of the south. Second, our current cultural landscape calls for the celebration of the new traditions and cuisines immigrants have always brought to the U.S. The cool summers of San Francisco mean I've already made a pot of Caramelized Onion Dal and the so-much-easier-than-you'd-think Spinach and Feta Cooked Like Saag Paneer. I'll be looking for green beans at the farmers market to make Chickpea Flour Green Beans this weekend. See how it all turns out on our Facebook group.

Speaking of farmers markets... tomorrow kicks of National Farmers Market Week, which is the kind of week we can get behind. We'll be featuring all kinds of guides and takes on farmers markets, what they mean to eating well and community, and, of course, plenty of recipes for making delicious use of what you bring home—starting with the sweet and crunchy salads below.

-Molly Watson
editor-in-chief, Edible Communities

Kimberley Hasslebrink
What We're Cooking This Week

We can't get enough of the ultimate farmers market haul creation full of fresh, sweet, crunchy summer (above): big berry salad. And while we're talking sweet and crunchy salads, celery and peaches get drizzled with a bright chile dressing and covered with chopped herbs in this easy summer dish. If you're packing a picnic basket for the weekend and fried chicken is on your menu, Edible Sarasota shares their secret dry rub that results in the ultimate crispy fried bird. But if it's just too hot to cook at your house, the Kitchen Witch shares ideas on what to do when the mercury is off the charts and added heat sounds appetite-killing.
Liz Rowland
What We're Reading This Week
 
As an Edible reader, you've probably heard of regenerative agriculture (it's the theme of our Edible Institute event in 2020). Here's an illustrated guide to an interesting offshoot of that philosophy: the ancient agricultural technique of silvopasture

Edible Ottawa shares the story of a user-based approach designed to improve the interaction between apiarists and their bees: Building a Better Hive — Apiverte

On the subject of bees... colony collapse disorder (when the majority of domesticated worker bees in a colony disappear) has declined somewhat in the past couple of years, but nature writer Rowan Jacobsen, in collaboration with the Food & Environment Reporting Network, suggests that harnessing the collective power of wild bee colonies may be a better solution to the crisis. 


 
Carole Topalian

Save the date for Edible Institute!

Join 350+ thought-leaders, journalists, and food industry experts in the sustainable food movement as we gather in Santa Fe, New Mexico. We’ll explore community-based solutions to the most critical challenges to the future of food production, hear from people forging new paths towards better food, and enjoy the robust food scene in the Land of Enchantment.     
One more thing.

As part of a renewed interest in regenerative agriculture, the Union of Concerned Scientists encourages consumers to eat cereals made with oats, not corn. In other words: say yes to Lucky Charms.
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