Check out the Winter issue of Edible San Francisco

Bruce Cole Beginning in 2001 — way before the Ethicurean launched — an art-school dropout and ex-knife salesman named Bruce Cole was publishing biting food-politics posts and news coverage at a blog called Saute Wednesday. Bruce was one of our first regular readers and commenters, then became an adviser and a friend. Now he's my boss….sorta. (I boss him more than he does me.)

In October, I became the part-time deputy editor of Edible San Francisco, the magazine for which Bruce shut down Saute Wednesday. (He still blogs occasionally at Edible Nation.) I think we're a good team: Bruce knows just about everyone in the food world, and I know where to put the semicolons and the pithy pull-quotes.

Our first issue together came out mid-December, with an elegant new design by the ever-patient Deborah Stalford. Bruce is in the process of posting the articles on ESF's spiffy new website; I'll link the rest of these up as he posts them.

I have a story in it, about the women behind Avedano's meat market in Bernal Heights and the longtime butcher who's mentoring them; Novella Carpenter has a piece on Live Power Community Farm (not yet posted), a biodynamic CSA; Tea Austen Weaver writes about today's Victory gardens in San Francisco; Twilight Greenaway scrutinizes the organic industry's labor practices; and Andy Griffin of Mariquita Farm reminisces about broccoli and the industry's beginnings. There's a lot more, including haiku versions of Pollan's "Eat food. Not too much. Mostly Plants."

I'm very proud of it, but I don't think the Web version really does it justice. Locals can find the Winter issue at the Ferry Building, at various places around San Francisco; the rest of you might consider subscribing. Bruce is boldly taking the magazine bimonthly with the February issue, the first Edible to brave this path (gulp): subscriptions are $36 for 6 issues.

We're always looking for more good writers, and we have plenty of room for advertisements, too; ESF's rates are very affordable.

2 Responsesto “Check out the Winter issue of Edible San Francisco”

  1. Thanks, Bonnie for this excellent article about the butchers of Avedano's. We need more small butcher shops, and small slaughter houses. In our area it's a long drive to any which means a long transport trip for our pigs each week. I wish that I could slaughter them on farm but that is not currently legal. I'm investigating someday opening our own slaughter house and butchering shop to server our customers so that we will be able to avoid that trip and have on-farm slaughter in the familiar home the livestock were pastured.

    More power to the butcher ladies of Avedano's and their mentor!

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