High Spring-Summer 2023 Issue

COVER PHOTO BY ALISON CONKLIN

A NEW SEASON FOR EDIBLE PHILLY

IT’S SATURDAY AFTERNOON and I’ve just spent about two hours looking through Edible Philly’s archive of issues from the past 10 years.

I can become so busy with the minutiae of day-to-day life that I rarely take the time, or see the need, to look back. Today I took that time—and am astounded at the body of work that has come to be known as Edible Philly over the past decade.

Eating Korean with Peter Serpico. Touring Philadelphia’s Jewish delis. Considering the ethics of the treatment of restaurant workers. Traveling with writer Rick Nichols to discover Pennsylvania’s saffron secrets. Throwing a raclette party. Assessing the impact of climate change on Pennsylvania farmers. Debating the path to healthier school lunches. Finding the best pho, the perfect peach, the most delicious block party. The list and the excellence are endless.

And, beyond the pages, there have been events, panel discussions, food writing symposiums and festivals, social media showcases, dinners, lunches, and so much more. All made possible by an extraordinarily talented creative and marketing team, outstanding writers and photographers, and the support of our advertising partners.

It has been a delicious run.

With this issue, Edible Philly enters our 10th year of “celebrating food and community in Philadelphia and beyond.” It’s a milestone moment, and an exciting time to begin anew.

I am beyond thrilled to announce that, starting with our next issue, Jen Honovic Herczeg will take over the reins as Edible Philly’s owner and publisher. Jen has been a key member of Edible Philly’s family since before our first issue and involved in every aspect of our business. Since our very first conversation in 2013, I have been continuously struck by her intelligence, enthusiasm, and positive perspective; over the years, I’ve also come to vastly admire her unceasing passion for promoting local, healthy, quality food and the people who create it. Apart from her work with Edible Philly, she has a resume steeped in good-food advocacy and brand building, including working with Whole Foods Market, helping to launch the South Philly Food Co-op, opening Salt & Vinegar in the Italian Market, and so much more. I could not imagine a better person to take Edible Philly into its next generation, and I look forward to seeing the creative impact and energy Jen will bring to the brand and its platforms.

EP team, 5th anniversary party, 2018 (l. to r.): Nancy Painter, Jen Honovic Herczeg, Eric Derby, Joy Manning, Katherine Rapin, Samantha Bednarek, Ray Painter

I’m also happy to announce that Edible Philly will welcome a new sibling to its north later this year with the arrival of Edible Lehigh Valley. Owner and publisher Patrick Duffy, who has deep entrepreneurial experience in the food arena, and his team look forward to covering the exciting, food-rich region encompassing the greater Lehigh Valley, Poconos, and Lancaster area.

These two titles combined will celebrate what we all know to be true: Southeastern PA offers an unmatched bounty of culinary excellence, gourmet artisanship, farm-fresh food, wine, brews, and spirits. It’s an important message to share— and an essential food community to spotlight and sustain. I encourage you to support both Edible Philly and Edible Lehigh Valley with your subscription and advertising dollars.

It has been an honor to share and celebrate the food stories of Philadelphia and beyond for the past decade. As Ray and I step away from our roles with Edible Philly, we thank you, our readers, and everyone who has joined us on this journey. We look forward to a bright future ahead for Edible Philly, Edible Lehigh Valley, and our local food community.

Sincerely,
Nancy Brannigan Painter

WITH SPECIAL THANKS TO: Joy Manning, Jen Honovic Herczeg, Katherine Rapin, Sam Bednarek, Vicki Rees-Jones, Eric Derby, Dawn Cobianchi, Debra Trisler, Chris Painter, Tracey Ryder, Carole Topalian

HIGH SPRING-SUMMER 2023 FEATURES