About Edible Rhody
Every season Edible Rhody celebrates local food of the Ocean State and tells the stories of the farmers, chefs, fishers and food and beverage artisans who work and live here. In spring summer, fall and winter, we present stunning photos, delicious recipes and the tales of Rhode Island’s rich and varied local food community. We may be the smallest state, but we boast 1,200 active farms and 450 miles of exquisite New England shoreline. Our unique culinary heritage is highlighted on the pages of Edible Rhody, as are the people, the places, and the food that make it an edible hot spot, recognized by locals and visitors alike.
Here in Li’l Rhody, we produce tantalizing food on a grand scale. Home to one of the leading culinary schools in the country, as well as renowned chefs and food artisans, the state is ripe with food stories to tempt the palate. From the quintessential quahog to housemade charcuterie, handmade pasta, pastry and the historic Jonnycake, Edible Rhody brings the vibrant food culture of Rhode Island into mouth-watering focus.
And now we’re expanding that focus via Edible Feast, so for locavores, visitors, and those curious to find out more about this vibrant food destination, a virtual trip to Rhode Island is just a click away. EdibleRhody.com can direct you to the best restaurants, inns, farmstands, and retailers in our state, along with terrific photos, blogs and stories.
We hope you enjoy every issue of Edible Rhody. To find out where you can pick up a print copy, click here.