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The focus is on all things food in new Edible Western NY

By the end of March, ardent food folks will be able to pick up a free publication of the new Edible Western NY magazine at Wegmans and other locations around Western New York.

The quarterly magazine debuted this month as part of the national Edible Communities organization. (Some might remember the defunct Edible Buffalo that stopped publishing some time ago.)

The new Edible Western NY will be published by Stephanie Schuckers Burdo, who formerly worked for the Chautauqua County Visitors Bureau and has long-desired to start a project like this.

“It sounds cliché, but literally, the idea called me and wouldn't let go. I have loved the printed publications of Edible for a long time,” said Burdo.

Last year on a trip to Wisconsin, Burdo picked up a copy of Edible Door County that she credits for “igniting the flame of an idea to start my own publication about Western New York and northwest Pennsylvania.”

For Burdo, it was the right fit for her as she called on her life experiences, skills and passions to move forward.

“I've spent many years in tourism and hospitality, first as a bed and breakfast innkeeper and for the last 12 years in communications and marketing for the Chautauqua County Visitors Bureau," she said.

“I have a lifelong interest in health and how the food we eat affects how we feel. I’m passionate about stewardship of the earth, clean eating, sustainable living and how to balance the demands of our lifestyles with economic development,” said Burdo, adding she hopes Edible Western NY will fill a need as a niche publication in the region.

Edible Western NY's cover story is about Riko Chandra, owner and cheesemaker of Reverie Creamery in Mayville. Here he is with his award-winning Tom, tomme-style cheese. (Photo courtesy of Edible Western NY/photo by Ed Bernik.)

“We have wonderful media outlets, blogs and online resources that feature stories about restaurants and food. I hope we can complement those outlets and enhance the reach for news about regional foods, farms and communities,” said Burdo.

Stories will focus on the eight counties of Western New York and northwest Pennsylvania and will cover the entire “food cycle” from the planting season to the final stage of eating. Field-to-fork, so to speak.

Burdo said to expect beautiful photography along with the stories about our region.

“I hope to include regular columns about health and nutrition, kitchen design, farm living, gardens and getaways as well as artisan foods and craft beverages. Each issue will also feature four to five stories about how food culture and food businesses interrelate with how we live, work and play in the region,” said Burdo.

The four-color magazine will publish quarterly in March, June, September and November.

Edible Western NY will be available for free at multiple locations including wineries, breweries, markets, co-ops, coffee shops, restaurants and cultural centers like Chautauqua Institution, the Roycroft Campus Visitors Center and Buffalo Museum of Science.

For those who would rather have the magazine delivered to their home, subscriptions are available for $24 per year ($34 for two years). To subscribe visit Edible Western NY is also on Facebook, Twitter and Instagram.

The James Beard Foundation Award-winning Edible Communities is dedicated to the local food movement. The organization celebrates its 15th anniversary this year.



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