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Season of the Witch
Edible Manhattan, Summer 2023 By Julia Sexton I love this one because we used an Aubrey Beardsley print. All those hours that I spent in...
boxton9
Aug 10, 20231 min read
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Intersection: Geoff Feder
Fine Art + Kitchen Tools By Julia Sexton The Kitchen Issue, Spring 2023 During our 2022 redesign, I instituted several new departments....
boxton9
Apr 10, 20231 min read
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C'Mon in My Kitchen
By Julia Sexton Spring 2023, The Kitchen Issue This title comes from a Robert Johnson song and seemed to capture the energy of Ruby's...
boxton9
Apr 10, 20231 min read
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Yes, We Can
How Three Women, a Little Money, and a Lot of Sweat Built Ironwood Farm By Julia Sexton Edible Hudson Valley, Summer 2017
boxton9
Jan 23, 20231 min read
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Pork, Salt, Time & Place
Chef Cesare Casella Relocates to the Catskills By Julia Sexton Edible Hudson Valley & Catskills, Winter 2016
boxton9
Jan 23, 20231 min read
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Up in Dale Talde's Grill
A Q/A By Julia Sexton ediblemanhattan.com, June 2, 2022 Aside from the popularity of his lovely restaurants—Goosefeather and others—Dale...
boxton9
Jan 19, 20236 min read
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Tortilla Curtain
Tortilleria La Milpa de Rosa Gambles on Artisanal Corn Tortillas Edible Hudson Valley & Catskills, Spring 2015 By Julia Sexton Nowadays,...
boxton9
Jan 17, 20231 min read
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Captain Courageous
Scott Vaccaro of Captain Lawrence Brewing Co. 914 Inc., July 2011 Having crawled away from an explosive end to my restaurant days—I was...
boxton9
Dec 23, 20226 min read
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The Progressives: Shenarri Freeman
Edible Manhattan/Edible Brooklyn, Spring 2022 By Julia Sexton Part of our 2022 redesign, The Progressives is a department that I...
boxton9
Dec 11, 20221 min read
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Out of the Pan
A Real Life Story about Opening a Restaurant 914 Inc., a Westchester Magazine spinoff focused on business, November 2010 By Julia Sexton...
boxton9
Dec 11, 20226 min read
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The New Bohemians
Choosing Craft, Consciousness and Community above Commerce Edible Hudson Valley, Fall 2017 By Julia Sexton For our New Bohemians Issue...
boxton9
Dec 11, 20221 min read
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Slash and Burn: Geoff Feder
Sculptor, Blacksmith (and Knifemaker to the Stars) Edible Hudson Valley, Fall 2017 By Julia Sexton Here's a profile I wrote about Geoff...
boxton9
Dec 11, 20225 min read
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Wild and Outside
When Morels Rise from the Cool Earth with Chef/Forager Chris Vergara Edible Hudson Valley/Edible Westchester, Spring 2018 By Julia Sexton...
boxton9
Dec 11, 20224 min read
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A resourcED Story
Blue Hill Buoys Up a Fishery Edible Manhattan/Edible Brooklyn, Fall 2020 By Julia Sexton At the start of 2020, Sean Barrett of Dock to...
boxton9
Dec 11, 20221 min read
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Erasing Borders: Gabe McMackin of The Finch and Troutbeck
With one foot in Brooklyn and another in the Hudson Valley, Chef Gabe McMackin is at ease. Edible Hudson Valley, Summer 2020 By Julia...
boxton9
Dec 11, 20223 min read
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O, It's About Time
Peter Liu, O Mandarin, and Chinese Restaurant Syndrome Edible Westchester/Edible Hudson Valley, The Immigrant Issue, Winter 2018 By Julia...
boxton9
Dec 11, 20224 min read
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Going Clear
Neversink Rises to Bring Eau de Vie to a New Generation Edible Westchester/Hudson Valley, Spring 2018 By Julia Sexton Neversink's gin is...
boxton9
Dec 11, 20223 min read
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The Secret Hotel
The Dutchess Edible Hudson Valley, Fall 2018 By Julia Sexton For our Get Lost Issue (where we explored themes of secrets and adventures),...
boxton9
Dec 11, 20224 min read
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Here, Now
Hong Thaimee on the Power of Resilience Edible Manhattan/Edible Brooklyn, Spring 2021 By Julia Sexton A profile of Hong Thaimee that...
boxton9
Dec 10, 20225 min read
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Spare Tonic by Spare Food Co.
Leading the Whey Toward Reducing Systemic Food Waste Edible Manhattan/Edible Brooklyn, Winter 2021 By Julia Sexton Here, I profile Adam...
boxton9
Dec 10, 20221 min read
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