Edible Boston
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Over the past 16 years, Boston has seen a re-birth of interest in local food. Whether it’s the opening of a farmers market in your town, chefs using and giving recognition to local products on their menus or the increase in specialty/gourmet food stores, we are seeing an emphasis on seasonal foods and local products. Our publication and website are a resource for finding out what’s new, what’s ava
What a joy it is to work with this team! And these summer recipes? You’ll be making them on repeat. This pics are just a sampling; there’s so much more to come! Issue goes to press next week and will be available on stands by mid June. Find your copy, dog-ear your favorites and get cooking!
04/02/2026
Join us on May 7th at Northern Spy to taste this menu, featured in our Spring issue, prepared by its author himself, Chef of ! We’ll share this special meal, learn from local food artisans, meet the chef himself and break bread with edible readers and friends. As we celebrate Massachusetts 250 this year, history buffs will adore Northern Spy’s location inside Paul Revere’s 1801 Rolling Copper Mill, birthplace of the American copper industry, at the Paul Revere Heritage site on the Neponset River in Canton.
Follow the link in our bio for tickets!
04/01/2026
For our Spring issue, longtime contributor visited seven local places serving more than just a beer, wine or cup of coffee; “They provide a ‘third place,’ a space beyond home and work, where strangers become friends, generations learn from one another and people find education, activity and purpose. Community is embodied in everything they do: the events they hold, the food they serve, the people they hire—and even the physical spaces where they welcome their patrons.”
Read the story on our website under Current Issue!
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