Despite the President-elect's disappointing pick of a pro-biotech, factory-farm-friendly Secretary of Agriculture, it does feel like change is afoot across this great land. And, more and more, people are using food to change the world around them. Because wrapped up in what we eat and drink are decisions about how we use our landscape, how our neighbors make a living, and how our children eat. In other words, wine, potatoes, bread, and edible schoolyards are compelling media for change. (Think of them sort of like casting a vote. Only more fun.)
And for those looking for inspiration on the verge of the New Year, the the winter issue of Edible East End is full of people in our own humble neck of the woods—neighbors and friends, folks we actually know—who are galvanized for change. Evan Harris, the former cooking-phobic writer, adds another dish-driven epiphany to her repertoire. Playwright Joe Pintauro procures profundities from a prolific pear tree. Veteran winemaker Richard Olsen-Harbich tells of how Long Island wine country has evolved over more than thirty vintages. A Manhattan baker has launched a series of wine breads born from the yeast on Long Island grapes. And, just as wine grapes replace potatoes as the East End's dominant crop, a micro-distillery creates a spudly spirit that makes one vodka lover swoon.
Here is a list of locations [pdf] with copies of Edible East End.
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