In Our June/July 2016 Issue

By Ann Curtis | Last Updated June 01, 2016
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cover photo June/July 2016 Issue of Louisville

Food For Thought

Working to fulfill our mission of celebrating the food and beverage industry of our community is a true joy for us at Edible Louisville & the Bluegrass. In each issue, we appreciate and value the opportunity to create a platform for discussion about the people who are driving our food, beverage and business culture. It’s nice when people outside our region recognize it too.

Each year Edible Communities Inc. invites entries for the EDDY Awards. The awards are a celebration of excellence in publishing — from food writing to coverage of social issues to exceptional photography and more.

We are excited to share that three of our pieces have made it to the finals where YOU (and all the people you can recruit!) can vote for the Readers’ Choice winners on the Edible Feast website. Congratulations to our nominees! All from our December 2015/January 2016 issue — our 35th — they are:

  • Best Home Cook Feature — “Out of the Frying Pan.”
    Written by Lois Mateus
    Photographs by Sarah Jane Sanders
     
  • Best Feature Story/ Photography — “Against the Grain.”
    Written by Steve Coomes
    Photographs by Andy Hyslop
     
  • Best Cover Imagery — “Holiday Cranberry & Jalapeño Cornbread”
    Photo by Andy Hyslop

Daily voting for each category is available through 11:59pm Wednesday, June 8. I encourage you to set a daily reminder on your phone. Voting pages are optimized for mobile use, making phone and tablet voting easier for those on the go. You can vote at Edible-Feast.com.

Edible Communities includes about 80 locally owned and edited Edibles across the United States and Canada. Submissions were reviewed by over 50 judges, including chefs, authors, editors, farmers, activists and bloggers who had the task of narrowing down finalists from 600 entries from 51 publications in 21 categories. No small task.

We are grateful for the many talented writers and photographers we have the privilege of working with at Edible Louisville & the Bluegrass. They enrich the magazine with their words and imagery and we celebrate them all with our appreciation and respect.

-Ann Curtis, Managing Editor

Investing in Local Food Economy

Ivor Chodkowski
Slow Money Kentucky inspires grassroots/community-level investing, encouraging participation from community members who can invest in local, food-based and sustainable businesses.

Words to Grow On

wild backyard
The joys of reading are almost synonymous with summer for many of us. We fondly remember our first memories of books that introduced us to ideas and worlds beyond anything we had imagined. This summer...

Bumper Harvest: Lessons Bloom Abundantly in School Gardens

Fern Creek students
Mullins, a teacher at Minors Lane, is the sole caretaker of the school’s garden and begins each new school term with a yearlong lesson plan that brings the classroom into the garden at every turn.

Worth the Trip — Bon Appétit Appalachia

oysters
In 2014, the Appalachian Regional Commission and its Tourism Council launched Bon Appétit Appalachia, a campaign to promote and cultivate the region’s unique food assets and entrepreneurial spirit.

Summertime Simple: A Few Easy Steps Yield Warm-Weather Feast

herbed grilled chicken
Grilled chicken is a summer mainstay and an easy grain/vegetable side dish, such as broccoli wheat berry risotto, provides a seasonal meal.

Eat Local Dining Guide: Dec-Jan 2017

Our region’s dynamic food scene is bursting with culinary talent. Our dining guide showcases these locally owned restaurants who strive to create a distinctive dining experience. Please support them...

Fermentation

fermentation
Fermentation is one of the oldest food preservation technologies there is and, recently, they're making a comeback. Here’s how to ferment your vegetables.

Wren’s Rules - Harvesting Wild Edibles

wren's rules
Wren Smith shares some tips and considerations for harvesting wild edibles noting that foraging not only keeps senses honed, but also adds fresh, nutritional and local food to her diet.

Chill Out: Seasonal Fruit Ice Creams

peach sorbet
So, now that we are really into the height of local fruit time, here’s several easy cold ideas for you to consider — from no fat, low fat, normal fat. Bonus: no ice cream machine is required.

Herbed Grilled Chicken

herbed grilled chicken
This chicken dish serves as the main course and pairs well with the wheat berry risotto dish. Feel free to double or triple the herbs in this recipe.

Broccoli Wheat Berry Risotto

broccoli wheat berry risotto
This hearty risotto composed of broccoli and wheat berries can be treated as a side dish for many or a main dish for six to eight.

Peach Sorbet

peach sorbet
This peach sorbet is a wonderful vegan treat: no dairy at all. Serve it with gingersnap cookies so the two flavors can complement one another.

Lemon-Blackberry Ice Cream

lemon-blackberry ice-cream
This fruity combination of lemon ice-cream with blackberry sauce is the perfect summer refresher. This sauce keeps in the fridge for weeks, so make a big batch and put it over anything and everything.

Cherry Limeade Sherbet

cherry limeade sherbert
This cherry limeade sherbet treat was created in an attempt to replicate the flavor from Braum's Ice Cream. The result is quite tart and light.

Berry Pie with Cornmeal Crust

berry pie with cornmeal crust
This cornmeal crust is great for a berry pie — it’s not sweet, but has a sandy cookie texture that works well with juicy berries.

Beer + Cheese What’s Not to Like

beer cheese logo
In 2013, a Beer Cheese trail was created in Louisville. Participants are given a log to record their journey and a t-shirt prize upon completion.

Beer Cheese Recipes

beer cheese appetizer
Many Kentucky beer cheese recipes are highly similar, deviating mainly in the choice of beer and spice, which can be anything from ground cayenne to hot sauce.

Serving Up Opportunity

chef edward lee
An apprenticeship program with Chef Edward Lee connects Louisville at-risk youth with opportunities in the culinary field that otherwise would be the stuff dreams.

In Praise of the Pesto Party

pesto party
Louisville urban gardener and foodie-at-heart Marie Honeycutt has always enjoyed gardening, friends and pesto. Five years ago this turned into a tradition.

What’s happening near you

November 23 | 10:00 AM - 3:00 PM

Thanksgiving in the Archibald Cochran Ballroom

Galt House Hotel
Louisville
November 23 | 12:00 PM - 5:00 PM

Thanksgiving Buffet in RIVUE

RIVUE Restaurant & Lounge
Louisville
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