With St. Patty’s Day coming up in a few short days, we’ve got Ireland on the brain. As we sit at our desks, typing away, we can’t help wishing we were munching some Irish soda bread and drinking a Guinness in Dublin instead.
Travel
Before you even decide what cocktail you want to make and before you even open the bottle, there’s something about Caledonia’s Barr Hill Gin that you can’t help but notice. And not just with your eyes. It’s the aroma.
A fan of Portugal’s signature sip goes to the source.
Martinican codfish fritters, Portuguese bacalhau, Bajan plantains, Ukranian pierogi, Long Island wine, Irish cheeses–nope, it’s not our food bucket list. We actually ate all that–and more–last week at Edible Escape, our global travel tasting party at the gorgeous Angel Orensanz Foundation.
Where some vacationers see surf and sand, this sustainable food expert finds local okra, grassfed lamb and the rumblings of an agricultural transformation.. Read the story for more on the island’s shift away from producing sugar crops for export to growing okra and raising grassfed lamb to feed the locals.
In our current issue, Emily Warren digs up five easy and edible excursions from the city–no car required! Read the story to find out how a little public transportation can have you picking apples, touring a maple syrup farm or sampling small-batch spirits in no time.
Chef Patti Jackson traded fresh pasta and rabbit ragu for eight months of brown bread, Irish cheddar and perfectly pulled pints.
The only acid I’ve been dropping is the kind you find in late-summer tomatoes and…
Hop a bus or train for edible excursions that are both carefree and car-free.
Where some vacationers see surf and sand, this sustainable food expert finds local okra,
grassfed lamb and the rumblings of an agricultural transformation.
