Jan/Feb 2019
Happy New Year, readers! For our small-but-mighty team at Edible Austin, the arrival of the new year brings a fresh start, new beginnings and hopeful resolutions — sentiments I hope you can all relate to. The print edition of this issue also reflects those exciting notions, as we are debuting a new look for the magazine starting with the January/February issue.
Among the changes, we moved the directory of advertisers out of the issue and onto here, our website! You can easily access more information about our partners, quickly find their contact information and learn how to support them. Our partners are essential because they allow us to bring you this publication free of charge! These local restaurants, businesses and artisans also help us accomplish our mission:
To transform the way Central Texans eat by connecting them to the local food growers, producers and makers, thereby strengthening the local food economy and creating a sustainable local food system. Edible Austin is a locally owned media company and the authority on the local food scene as captured in print and digital and through our community events.
Cheers to fresh starts!
ABOUT THE COVER: Black Bean Burger from our Plant-Based Burgers Cooking Fresh story. Photography by Casey Woods.
Click here to read the issue via our digital flipbook.
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edible FEATURES
Cooks at Home
Robert E. Jones cooks up some sustainable, Gulf Wild, red snapper.
The Art of the Tip
Navigating tipping throughout all of your culinary adventures.
Edible Markets
Neighborhood markets with warm hospitality and surprising selections.
Plant-Based Burgers
Choosing plant-based alternatives without giving up the burger.
notable EDIBLES
Wonder Women of Wine.
Planet Texas 2050.
back of the HOUSE
The Cavalier.
edible GARDENS
Growing Indoor Citrus.
SPOTLIGHT on local
Connection with Our Roots.
edible INK
Fauxtanical: Hamburger.
