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August Travel Roundup from the Culinary Content Network

August Travel Roundup from the Culinary Content Network

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Here are this week’s travel posts and event announcements from our network of writers

The Rawsome Vegan has a taste of Victoria in British Columbia.

Believe it or not, we've reached the dog days of summer. By this point in the year, we're used to lathering on our sun screen and keeping our air conditioners at full blast. Hopefully, we've also found a little vacation time to take advange of these long days.

If you're like our us, then when you're not making the most of the season's vibrant produce, then you're looking for events and restaurants serving up the best summer food in your given area. One of our best resources for travel and outing inspiration, whether it be nearby or a little further away, is our Culinary Content Network.

Click here to see the August Travel Roundup Slideshow!

This week, Man Up Texas BBQ is collecting reader responses ranking the top five BBQ joints in Texas (check and see if one's near you!) while Talk of Tomatoes takes us on a lavender farm tour in Oregon.

This Rawsome Vegan stays in the Pacific Northwest to share a visit to Victoria in British Columbia, while Foodie Fresh takes us back down to the Southeast with a review of JJ's Red Hots in Charlotte, N.C. Finally, we end up back in Texas with A Calculated Whisk to learn more about her recent trip to the state's funkiest town: Austin.

So whether you're looking for a quick getaway, or perhaps something a little further off, check out the slideshow to find inspiration with our writers!

Travel: Summer holiday special

It’s August so it must be time for another bumper travel round-up. There are lots of bloggers out there posting about their summer holidays so I have tried to include as many as possible to give you lots of inspiration for your future travel plans. I have, for your delight, a couple of yurts, Butlins’ breaks and a session on a segway. Seaside or countryside, London or the Lake District, it’s all here. Plus, if you fancy camping, can I interest you in the Peak District, France or the base of Mt Everest?

South of France – Family Affairs and Other Matters


Viva Las Vegas – Adventures of an Unfit Mother

If you would like me to consider your post for next month’s travel round-up get in touch via @mumsgoneto or via my blog.

About Trish Burgess

Trish Burgess started her blog ‘Mum’s Gone To…’ with a series of posts called ‘Mum's Gone To Iceland' where she was extremely ill on a whale-watching trip and thought she would die snow-mobiling on a glacier. Thankfully she survived and continued with less scary family trips: ‘Mum’s Gone To…Canada, Cyprus, Barcelona, Berlin etc. Originally from Newcastle upon Tyne she now lives in South Lincolnshire and travels with her husband and occasionally with her son, who is now at university. Trish can be found on Twitter at @mumsgoneto

Editorial Reviews


From the Inside Flap

When women who cook connect over food, the result is something delicious. All Stirred Up is a dynamic new cookbook providing over 150 fabulous recipes from the Women's Culinary Network. The WCN membership spans the breadth of the industry -- and now the country -- from home economists to food stylists to cookbook authors. This book is a collection of the best recipes from the WCN members.The result is mouth-watering recipes from cooking stars like Anne Lindsay, Bonnie Stern, Elizabeth Baird and Lucy Waverman.

With over 60 contributors, much of the charm of this collection is found in recipes created by food professionals who deliver delicious food daily, but out of the public eye. Sink your teeth into Buttermilk Beet Soup, Provençal Leg of Lamb or Fragrant Saffron Rice with Cashews. All Stirred Up also features practical tips from pros who work in kitchens every day: as food-product developers, personal chefs or recipe testers. These are comforting recipes, simple to prepare and full of incredible taste. Not only have all the recipes been developed by professionals, they've been kitchen-tested by their peers.

All Stirred Up lets you cook like a pro in the comfort of your home kitchen.

List of contributors:
Julia Aitken
Elizabeth Baird
Laura Buckley
Arvinda Chaudan
Susan Connoly
Nettie Cronish
Marilyn Crowley
Christine Cushing
Regan Daley
Cynthia David
Naomi Duguid
Heather Epp
Madeleine Greey
Gail Hall
Barb Holland
Karen Jull
Anne Lindsay
Jennifer Low
Barbara-Jo McIntosh
Jan Main
Dana McCauley
Joan Moore
Antoinette Passalacqua
Daphna Rabinovitch
Rose Reisman
Ettie Shuken
Mairlyn Smith
Bonnie Stern
Anita Stewart
Lili Sullivan
Therese Taylor
Heather Trim
Lucy Waverman

About the Author

Founded in 1990, the Women’s Culinary Network boasts a membership of over 200 food professionals. The goals of the organization are simple: to share experience, knowledge and information.

Laura Buckley is a chef and food consultant. She trained at the Stratford Chefs School and has worked in the kitchens of Jump, Avalon and Mildred Pierce. She is currently the coordinator of the Upstairs at Loblaws cooking school in Markham, Ontario. Madeleine Greey is a Toronto-based food writer, cooking teacher and author of Get Fresh! She was a food columnist with the Toronto Star for over eight years, and her articles have been published in most major Canadian magazines.

Excerpt. © Reprinted by permission. All rights reserved.

Maple Crème Caramel

This was a favourite dessert among King Ranch Spa guests. It is much lower in fat (only 7 g per serving) than usual crème caramel and has such outstanding taste and texture that the higher-fat versions are not nearly as good. Leftovers are great for breakfast! Garnish with fresh fruit such as berries or blood orange slices.

1 3/4 cups granulated sugar
1/3 cup water
6 eggs
3 cups whole milk
1/4 cup pure maple syrup
2 tsp vanilla
1/2 tsp salt
Boiling water

In small, heavy-bottomed saucepan, bring 1 1/4 cups of the sugar and water to boil over medium-high heat cook, without stirring, for about 8 minutes or until golden-coloured caramel syrup forms. (Watch carefully because caramel burns quickly.) Immediately pour some into each of 8 ungreased 6-oz custard cups. Carefully swirl hot caramel about halfway up sides of each cup. Place cups in roasting pan or divide between 2 smaller pans with high sides.

In large bowl, whisk eggs with milk, remaining sugar, maple syrup, vanilla and salt until well blended. Pour through fine strainer into caramel-lined cups, filling almost to top. Pull centre rack partially out of oven and set pan on rack.

Carefully pour boiling water between filled cups to come about 1 inch up side of pan. Slide rack back into oven bake at 350°F for 35 minutes or until knife inserted near edge of one of the custards comes out clean. Using tongs, remove each custard cup to rack let cool. Cover each with plastic wrap and refrigerate at least 24 hours or for up to 4 days. To serve, use fingers to pull away custard edge from cup invert onto dessert plates, scraping out any caramel adhering to cup.

August Travel Roundup from the Culinary Content Network - Recipes

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Roundup vs Vinegar vs Salt

The above descriptions are basic facts about the three weed killers. I wanted to see them in action and be able to compare them to see how effective they really are.

I know Roundup works since I have used it in the past on a few very stubborn weeds including quack grass and bindweed. I have never used vinegar or salt.

In early spring, I dug out some good sized dandelions and potted them up. I took good care of them for a couple of months to make sure they were growing well. The picture below shows the three plants just before being sprayed with a weed killer.

Homemade weed killer – Before being sprayed, June 22

Each pot was sprayed once with one of these: Roundup, pickling vinegar (7% acetic acid), and salt (1/4 cup sodium chloride per liter water).

After treatment, all three pots were added to my nursery of potted seedlings, which are watered every day unless it rains. They received sun most of the day, with a bit of shade late in the day.

Two weeks after spraying.

Homemade Weed Killer – Roundup vs Salt vs Vinegar, July 6

From experience, I know Roundup takes about 10 days to start showing results. Plants are usually dead at the 2 week mark. It looks like salt also did a good job and that was not unexpected. Salt, at high levels, is toxic to most plants. Vinegar had browned off the leaves a bit after spraying, but new ones soon grew back. The vinegar treated plant is smaller than before spraying, but is growing fine.

Eight Weeks After spraying

Homemade Weed Killer – Roundup vs Salt vs Vinegar, August 16

Best Healthy Recipes Blogs

Alright, that should be enough cakes and desserts for one food blog roundup.

It’s time to cater to those who read food blogs with the intention of finding healthy recipe ideas.

42. Love and Lemons

Founder(s): Jeanine Donofrio and Jack Mathews

With health consciousness at an all-time high, you can’t have too many healthy food blogs like Love & Lemons. Apart from being healthy, the recipes you’ll get on the site are also easy to follow and budget-friendly.

43. Oh She Glows

Founder(s): Angela Liddon

Eating healthy never means you have to compromise on taste, and Oh She Glows has enough recipes to prove it.

The recipes don’t have to be complex, either. Some of the simple examples would be the peanut butter cookie ice cream, vegan nachos, and raw almond butter cups.

By the way, Oh She Glows also have their own mobile app available for download. It’s a step that not many food bloggers have the commitment nor the courage to take.

44. My Darling Vegan

Founder(s): Sarah McMinn

If you’re worried about not having enough excitement in your vegan dishes, My Darling Vegan can straighten things out. Just looking at the recipe index will tell you that these healthy dishes are bursting with flavor.

Perhaps it’s just the effect of exceptional food photography. Regardless, the overwhelmingly positive user feedback in each recipe page speaks for itself.

45. Oh My Veggies

Founder(s): Kiersten Frase

Oh My Veggies started as a personal food blog, but it now has a handful of contributors spearheading content development. Besides the long list of healthy, vegetarian recipes, the site also publishes kitchen tips and product reviews.

46. Green Kitchen Stories

Founder(s): Luise Vindahl and David Frenkiel

The best recipes from Green Kitchen Stories require skill and finesse to recreate, which is why they’re also more rewarding. This includes the butternut, kale, and feta quiche and the beet with greens tart.

They also got food photography and web design right — a crucial combination if you want to win readers’ attention.

47. Sprouted Kitchen

Founder(s): Sara and Hugh Forte

Sprouted Kitchen makes healthy eating so much easier with its library of recipes with accessible and budget-friendly ingredients. They also have a short equipment guide to help those who plan to launch their own food blog.

48. Healthy Happy Life

Founder(s): Kathy Patalsky

When it comes to food blogs, I know that some readers tend to stick to a recipe they like in particular. Healthy Happy Life makes this tricky with several fan favorites like the watermelon smoothie, sweet potato burger, and arugula salad.

49. Eat Yourself Skinny

Founder(s): Kelly Gellner

Still struggling to embrace a healthy diet? Perhaps Eat Yourself Skinny’s list of delicious and easy-to-make recipes can make the transition more manageable.

It has something for every modern, healthy diet out there, including vegetarian, dairy-free, gluten-free, and paleo.

50. Delicious Everyday

Founder(s): Nicole Malik

If you’d like classic dishes with a twist, dive into the vegan recipes of Delicious Everyday. Some examples are the vegan French toast, chili, meatballs, lasagna, and up to 22 vegan pancake ideas.

51. I Love Vegan

Founder(s): Brittany and William Mueller

Delicious recipes aren’t the only things waiting for you in I Love Vegan. Their broccoli casserole and tofu sandwich recipes are nice and all, but they also offer resources to new vegans.

If you plan on visiting their site, check out their articles about vegan diet nutrition, budgeting, and cooking supplies.

52. The Stingy Vegan

Founder(s): Melissa Copeland

There are two benefits to following The Stingy Vegan: it’s good for your health and good for your wallet. Here, you’ll find healthy and budget-friendly recipes like the curry lentil soup, oatmeal cookies, and stuffed tomatoes.

53. The Simple Veganista

Founder(s): Julie West

Just like a handful of vegan blogs in this list, The Simple Veganista proves that eating healthy shouldn’t be expensive.

What makes recipes like the vegan avgolemono and vegetable lasagna affordable isn’t exactly the price of the ingredients. Instead, it’s the number of servings you can get from a single recipe.

54. The Minimalist Vegan

Founder(s): Michael and Maša Ofei

The Minimalist Vegan aims to share the message that veganism takes more than just healthy eating.

Of course, vegan recipes, such as the vegan Buddha bowl and tofu scramble, are the site’s core content. But for serious vegans, the website also offers a free podcast on the topic along with minimalism and productivity.

55. SkinnyTaste

Founder(s): Gina Homolka

Just because you regularly eat meat doesn’t mean you’re incapable of eating healthy. Skinnytaste is a food blog built for those who want to manage their body weight via dieting.

Besides wholesome recipes like the beef manicotti and Caprese salad, Skinnytaste has diet guides and success stories for inspiration.

Ferries In Croatia

Because of the many coastal cities and the number of visit-worthy islands, the Croatia ferry network is rather extensive, with lots of services throughout the summer. This makes it super-easy to pick and choose routes by doing so, creating your own Croatia ferry itinerary (if that’s what you’re going for).

The biggest ferry company in Croatia is Jadrolinija you can also look at other smaller operators like G&V Line, Kapetan Luka, and Mia Tours.

There are so many Croatia ferry companies and options that it would be impossible for us to list them all here. Instead, we provide a comprehensive overview of how to get to and from the major destinations by ferry—places such as Pula, Zadar, Split, and Dubrovnik, as well as a couple of popular islands right here.

In case you do not read the full ferry guide we listed above, please note two critical things:

  • Ferries operate on a first-come, first-serve basis, so line up well in advance (even if you have a ticket, you are not guaranteed a place onboard). If you don’t make it to the first ferry, you’ll have to wait for the following one.
  • If you wish to take your hire car on car ferries in Croatia, you’ll need to line up VERY early. On some routes in Summer, we arrive 1.5-2 hours before and get the car in the line.

Read all about ferry travel in Croatia here.

Planning Checklist

  • Find a great Ireland hotel.
  • Find an apartment in Ireland with a kitchen.
  • Buy a new suitcase from our favorite luggage company.
  • Buy a universal travel adaptor so you can charge your laptop, cell phone and camera in Europe.
  • Buy an Ireland travel guide so that you don&rsquot miss any bites or sites.
  • Find a great deal for a rental car during your trip.
  • Secure airport lounge access for your flights.
  • Book some fun Ireland tours in advance.
  • Get a quote for travel insurance to protect your trip from things like injuries, theft and cancelations. We never travel without protection!

Von Diaz’s Essential Puerto Rican Recipes

The journalist and cookbook author, who grew up traveling between Atlanta and Puerto Rico, collects dishes that tell stories about life on the island, and the flavors that bring her back to it.

Von Diaz stirs a pot of sancocho, a stew found all over the Caribbean, as it simmers over an open fire at her home in North Carolina. Credit. Lauren Vied Allen for The New York Times

Intensely green, verging on chartreuse, plantains hang like chandeliers from tall broad-leafed plants across the Caribbean. The botanical name is Musa paradisiaca, the second word meaning “of paradise.”

The plátano is generous, and can be eaten in all stages of ripeness. In Puerto Rico, the greenest ones can be fried, smashed and blended with garlic, olive oil and chicharrones — pork cracklins — to make mofongo, one of the island’s best-known dishes. When their peels turn bright yellow, speckled with dark spots, plátanos can be fried and served alongside rice and beans for that signature agridulce flavor, sweet and salty. And when they finally become black and squishy, seemingly past their prime, their flesh can be boiled, then blended with butter, and then pressed into a pan to make pastelón, a casserole layered with sofrito-laced beef.

I was born in Río Piedras, Puerto Rico, but raised in the suburbs outside Atlanta. My family traveled back to Puerto Rico often — not always the case for those of us on the U.S. mainland — and I was fascinated by those plantain chandeliers. I lived in two worlds in my mind: a lush, loud, exciting tropical wonderland, and a seemingly cultureless, strip mall-laden labyrinth of subdivisions.

The island beckoned me. I longed for the feeling of hot, tropical air hitting my face as I exited the plane, for the interlaced smells of garlicky grilled meat and car exhaust, for the sonorous canopy of El Yunque rainforest.

I love Puerto Rico deeply. It’s where my heart lives, where my mind wanders at night when I can’t sleep. But we don’t always love the places we’re from. My mother, in fact, hasn’t been back to the island in 11 years. For her, Puerto Rico is chaos, rife with machismo, economic instability, crumbling infrastructure and bad memories. Despite the fact that Puerto Rico is part of the United States, those on the island have long struggled with inequities that can make life there extremely difficult.

And yet, my soul dwells there.

The Times asked me to write about some of Puerto Rico’s essential dishes, to choose and share 10 that both resonate with me and reflect the island’s people. It’s challenging, even audacious, to distill a cuisine to any number of recipes, and, because of Puerto Rico’s complex colonial history, it’s particularly difficult to describe its food in simple terms. And so I chose to look closely at dishes that express the innate hybridity of the culture, and celebrate the foundational techniques and ingredients that make its food so compelling, and satisfying.

The cuisine is a culinary mejunje, or mix, of Indigenous, African, Spanish and American ingredients and techniques. In “Eating Puerto Rico,” the food historian Cruz Miguel Ortíz explores how Indigenous herbs and root vegetables African plantains and coconuts Spanish olive oil, pork and tomatoes and American canned foods form the mestizo or Creole cuisine exemplified on the island. And the culinary bricolage of the island continues to expand as a younger generation of farmers and chefs insist on modernizing the cuisine.

“Porque es vivo,” Mr. Ortiz said. “Y simple.” The cuisine is alive, in flux, he said, yet simple and intensely flavored. Its foundation is sofrito — a blend of garlic, onions, peppers, and recao or culantro (cilantro’s earthy cousin, which thrives on the island). Even in the darkest times, the smell of sofrito sizzling in olive oil is a balm blended with tomato sauce and rice, its flavor conjures comfort.

Sofrito, for me, is essential. But what is “essential” is subjective, so I believe it’s about what fulfills a need. For some of us, that need is nostalgia. A dish may be essential because it fills your heart with joyful memories, of smells and flavors, of your grandmother loudly playing Juan Luis Guerra, teaching you to dance, her hair still in rollers. For others, essential might mean nourishing to the body, or a meal that fills you ahead of a long day of work.

The dishes below are essential to me because of the stories they tell, the ways they embody my people’s strength and creativity, and how cooking them has helped me make sense of the brutality of my island. As Jessica B. Harris wrote of African enslavement in her 2011 book “High on the Hog”: “It must be looked at in all its horror and degradation, complicity and confusion, for it tells us where and what we have come from.”

I am a journalist, oral historian and professor of food studies in North Carolina, and, in these roles, I look closely at the global scale of imperialism, and investigate similarities among island cultures. The more I study the impact of colonization on bodies and ecosystems, the tremendous violence that occurs when monoculture replaces biodiversity, when enslavers replace Indigenous cultures and cosmologies with their own, the paradox of loving a place as difficult and complex as Puerto Rico becomes clearer. Because while much has been done to subjugate and disrupt Puerto Rico, its spirit remains.

These recipes tell the story of that spirit — of an Indigenous Taíno population believed to have been exterminated, but still living in the mitochondrial DNA of thousands of Puerto Ricans. You see that story in dishes like yuca con mojo, a humble celebration of the root vegetable that was once the cornerstone of the Taíno diet.

They describe fortitude and la brega, a term often used by Puerto Ricans to describe improvising, hustling and making do. Sancocho, its name synonymous with a mix of whatever ingredients are available, is a stew brimming with classic island flavors: yuca, yautia (taro), plantains, often pumpkin. Arroz mamposteao — just one of the many ways rice and beans are prepared — is scrappy, making magic of leftovers.

They are stories of creativity and tradition, blending colonial ingredients with ancestral cooking techniques. Take pernil, the coveted garlic-and-herb-marinated pork shoulder that is traditionally slow-roasted whole over coals. On the island, there’s an entire stretch of highway through densely forested Guavate — La Ruta del Lechón — dedicated to pork made with precision by families committed to the craft.

These dishes celebrate the contributions of the tens of thousands of Africans taken to the island in bondage, who introduced processes like deep frying, among many other things, and who are credited with cultivating rice, the cornerstone of the Puerto Rican diet to this day. Fritters such as alcapurrias de jueyes — a blend of green banana and yautia, stuffed with delicate crab — hark back to Loíza, a town on the northeastern coast with rich African ancestry.

And then there are completely modern dishes that reference what has always grown on the island. In pastelillos de guayaba, guava — the epitome of tropical flavor — is balanced by crumbly, salty queso en hoja, fresh cheese, which is baked into a beignet and delightfully dusted with powdered sugar. Nothing ancestral here it’s just extremely delicious, and makes use of the island’s bounty of fruit.

Above all, these dishes exemplify a deeply creative people, who make food that is flavorful and soul-nourishing.

What I want to suggest here is that, instead of holding European foods and cooking techniques as the highest standards, we look to the cuisines of islands, of places that have struggled, to gain inspiration from how they managed to make things taste so good against all odds. This is old, deep knowledge, and we can all learn from it, regardless of background, and find ways to integrate this way of thinking into the way we cook.

And to keep culinary cultures vibrant, we must adapt. For the past 15 years, the Puerto Rican diaspora has outnumbered the population on the island, and many of us have been forced to recreate our favorite dishes using very different ingredients and tools. I might need to use a bell pepper instead of ají dulce, or paprika instead of annatto. But as I say in the introduction to “Coconuts and Collards,” my first book, “It’s Puerto Rican because I made it.” These microadjustments ensure that I can still keep the flavors of my homeland in my mouth.

Many of my fellow Puerto Ricans may see this list and exclaim: “What about bacalao?” “What about tostones?” Or plátanos maduros, or coquito. There are so many things. I humbly offer these recipes in the spirit of sharing what for me is like mother’s milk, the flavors from which my palate was born — sofrito in the womb, a lifeline to the island.

As you explore and prepare these recipes, I encourage you to consider the blends of flavors. That combination of yautia and green banana with the sofrito and crab in alcapurrias is unmistakably earthy and robust, salty crispness balanced by delicate seafood. The richness of the chicken thighs in pollo en fricasé, simmered in tangy tomato and white wine, punctuated by briny olives, immediately conjures Mami’s kitchen for many Puerto Ricans, just as the smell of pernil roasting in the oven transports us to every family Christmas and Thanksgiving we ever attended.

What to Cook Right Now

Sam Sifton has menu suggestions for the coming days. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • Do not miss Yotam Ottolenghi’s incredible soba noodles with ginger broth and crunchy ginger. for fungi is a treat, and it pairs beautifully with fried snapper with Creole sauce.
    • Try Ali Slagle’s salad pizza with white beans, arugula and pickled peppers, inspired by a California Pizza Kitchen classic.
    • Alexa Weibel’s modern take on macaroni salad, enlivened by lemon and herbs, pairs really nicely with oven-fried chicken.
    • A dollop of burrata does the heavy lifting in Sarah Copeland’s simple recipe for spaghetti with garlic-chile oil.

    You may notice there aren’t many vegetables in this collection. That is not a reflection of how most Puerto Ricans eat today. On my last trip to the island, just as Covid-19 was setting in, I ate whole ají dulce peppers, flash-fried tempura style, at the chef Natalia Vallejo’s restaurant Cocina al Fondo, which will soon reopen. At Vianda, I had locally sourced radishes with grapefruit and XO sauce. At Bacoa Finca + Fogón, I was enthralled by a spread made from local beets.

    But growing up, and in the cafeteria-style Puerto Rican joints I’ve frequented here on the mainland, the most common vegetable accompaniment to our food is a simple side salad. Oftentimes it’s forgettable: limp iceberg lettuce with tomatoes, canned green beans or peas, dressed with olive oil and vinegar. But salads are the perfect pairing for Puerto Rican dishes — they balance the richness with roughage — so I often pair these recipes with a simple salad of mixed greens, avocado, tomatoes and hearts of palm in a cilantro vinaigrette.

    The dishes I present here were foundational to my understanding of flavor, and everything I cook springs from them. In my conversations with fellow Boricuas of all ages and walks of life, both here and on the island, these were all mentioned. Above all, I love each one of these dishes, and I hope you will enjoy making them too.

    1. Bon Apptit Magazine

    About Magazine Cook with confidence. Enjoy your food. Find recipes, search our encyclopedia of cooking tips and ingredients, watch food videos, and more. Frequency 1 post / day Magazine
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    Homewood, Alabama, United States About Magazine Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations. Get Recipes, Menus, Chefs, Wine, Cooking, Holidays. Frequency 1 post / day Also in Food Blogs Magazine
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    3. Food & Travel Magazine

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    4. Edible Communities | Celebrating Local Food, Season by Season

    Santa Barbara, CA About Magazine Edible Communities celebrates local food, season by season, community by community. With a network of more than 90 independently-owned, locally-focused magazines and websites across the U.S. and Canada, we are the largest media organization devoted to telling the stories and sustaining the efforts of the farmers, chefs, food artisans, fishers, vintners and home cooks who feed us. Frequency 5 posts / week Magazine
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    5. Food & Nutrition Magazine

    About Magazine Food & Nutrition Magazine® is published by the Academy of Nutrition and Dietetics, the world's largest organization of food and nutrition professionals. Award-winning magazine published by the Academy of Nutrition and Dietetics. Frequency 3 posts / week Also in Nutrition Magazines Magazine
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    6. New Food Magazine

    United Kingdom About Magazine The leading information source for the food and beverage industry, and essential reading for anyone involved in food safety, packaging, hygiene, processing, legislation and analytical techniques. Frequency 21 posts / week Also in Food News Websites, UK Food Magazines, UK Magazines Magazine
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    7. East End Taste Magazine

    About Magazine East End Taste Magazine LLC is your source for all things food and drink in the Hamptons and North Fork, and culinary-focused travel. We also cover specialty food, events, fashion, beauty, lifestyle, and wellness. Frequency 4 posts / week Since Jan 2020 Magazine
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    8. Austin Food Magazine

    Austin, Texas, United States About Magazine Austin Food Magazine is the premier online dining guide, featuring the best local restaurants, food trucks and events in Austin, Texas. Frequency 3 posts / week Also in Culinary Blogs, Austin Blogs, Austin Food Blogs Magazine
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    9. Chicago Food Magazine

    Chicago, Illinois, United States About Magazine Delicious and delectable delicacies delivered daily. Follow us for the inside track on Chicago's booming restaurant population. Frequency 2 posts / month Also in Chicago Food Blogs Magazine
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    10. Epicure Life's Refinements

    About Magazine Epicure is a monthly gourmet lifestyle and food magazine based in Singapore and Indonesia serving latest dining trends, local and international food recipes, wine & drinks. Frequency 6 posts / week Magazine
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    11. Gram Magazine | Food Culture Compiled

    Australia About Magazine GRAM magazine is a monthly compilation of how a city experiences all things food and drink. It does away with traditional magazine formulas, offering instead a snapshot of articles, opinions and reviews, published online by local food bloggers. It has been created to give its readers access to varied, unbiased and unedited opinions about eating and drinking throughout the city, from independent and local sources. Frequency 1 post / month Also in Australian Magazines, Australian Food Magazines Magazine
    Facebook fans 4.6K ⋅ Twitter followers 5K ⋅ Instagram Followers 14.6K ⋅ Social Engagement 63 ⋅ Domain Authority 23 ⋅ Alexa Rank 2.3M View Latest Posts ⋅ Get Email Contact

    12. Feast Magazine

    Ladue, Missouri, United States About Magazine Feast Magazine broadens the conversation about food and engages a large, hungry audience of food lovers. Feast delivers the best in the St. Louis, Kansas City and the Midwest region's culinary scene with in-depth coverage of restaurants, bars, craft breweries, wineries, distilleries, farmers and more. Frequency 30 posts / year Magazine
    Facebook fans 56.4K ⋅ Twitter followers 52.5K ⋅ Social Engagement 204 ⋅ Domain Authority 53 ⋅ View Latest Posts ⋅ Get Email Contact

    13. Food & Home Entertaining | SA's Leading Food Magazine

    Johannesburg. South Africa About Magazine Find the best recipes for any occasion at Food & Home. Find quick and easy recipes, gourmet feast, and more. Get the scoop on the latest foodie news, restaurant openings and travel destinations. Frequency 30 posts / year Also in Johannesburg Blogs Magazine
    Facebook fans 61.1K ⋅ Twitter followers 23.6K ⋅ Instagram Followers 43.7K ⋅ Domain Authority 44 ⋅ Alexa Rank 790.1K View Latest Posts ⋅ Get Email Contact

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