Winter 2016-2017 Issue

LETTER FROM THE EDITOR

At the Table: The Sweetest Season

Does this time of year bring out your sweet tooth? For better or worse, I know it does mine. That’s why we’ve taken sweets as our theme for this year’s holiday/ winter issue.

I promise plenty of suggestions for where to find the very best store-bought treats this season, but we’ve also got some inspiration for home bakers in Alex Jones’s story about local grains and flour (page 16). In our Cookshelf column, Philly PR maven Nicole Paloux shares her current favorite cake recipe (page 38). We also take the plunge into more health-focused sweets thanks to Tenaya Darlington’s profile of Andrea Kyan, who specializes in dairy-, gluten-, and refined-sugar-free desserts at P.S. & Co., just off Rittenhouse Square (page 30).

If all that sweetness is giving you a cavity, don’t worry. Some parts of this issue are sugar-free. Mike Madaio goes on a quest for locally made wine on tap at Philly-area restaurants and bars—and finds some (page 34). Robin Shreeves take us over the bridge for a holiday-centric tour of quaint, historic Haddonfield, New Jersey (page 40). And on a decidedly bittersweet note, we pay tribute to Greensgrow Farms founder Mary Seton Corboy, the local food leader who passed away earlier this year (Page 13).

Besides baking (and eating) plenty of cookies and cake over the holidays, I also try to reflect on the year that has been and look ahead to the year to come. This issue marks Edible Philly’s third birthday, and of all the many things working on it has shown me, what I value most is our food community. Working closely with the writers and photographers whose work fills these pages is a pleasure and an honor, and collaborating with publishers Nancy and Ray Painter is a fun, fabulous adventure.

When I get to meet you, our readers, and hear about how the magazine helped you discover a farmstand or restaurant, a locally made spirit or an artisanal jam, I know that we are all in this together. We have shared values when it comes to food and community. That means the world to me.

I wish you a sweet, happy holiday season and a cozy, restorative winter. Be well until we all meet again in the pages of our spring 2017 issue.

-Joy Manning, Editor