"Matanza" to Appear in Edible Chesapeake

For everyone who found my three postings on the pork matanza too wordy, take heart. A breezier version is scheduled to appear in the spring edition of the re-invigorated Edible Chesapeake magazine.

If you are familiar with Edible Chesapeake, you are already aware that the magazine is part of a group of "Edibles" around the country, including San Francisco, The Twin Cities, Coastal Maine and Brooklyn, to name a few. (Brooklyn? That's what I said: gimme some of that Brooklyn ethnic food, baby.)

The magazine covers the local food scene in depth, with lots of gorgeous photos, some of which you can sample by going to the mag's website at http://www.ediblechesapeake.com/. The Chesapeake version of Edible had lapsed. But it has a new publisher and editor, Renee Brooks Catacalos. Catacalos also is co-author of Local Mix, a biweekly newsletter about local food in the Maryland-DC region, and co-publisher of www.realpeopleeatlocal.com, a website that focuses on local food sources.

A mutual friend, Prince George's County farmer Mike Klein, put Renee and myself together. Mike helps run the Maryland Organic Food and Farming Association and is the source of some mighty good asparagus as well as a summer CSA (Community Supported Agriculture) subscription. (Note: he's the guy behind the turkeys pictured on the front of this blog. You can check out his stuff at http://www.localharvest.org/csadrops.jsp?id=7175.)

Edible Chesapeake is a quarterly publication. Annual subscriptions are $28. This is where you will find out what's really going on with local food in our region. Go ahead, people. Be readers. Support our local food producers.