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 each quarterly issue—spring, summer, fall and winter—we present stunning photos, delicious recipes and the tales of Rhode Island’s rich and varied food scene. We may be the smallest state, but we boast a large and vibrant local food community with its working farms, fisheries, vineyards, breweries, food business enterprises and award-winning restaurants. 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, and the historic Jonnycake, Edible Rhody brings the vibrant food culture of Rhode Island into mouth-watering focus.

We hope you enjoy every issue of Edible Rhody. To find out where you can pick up a print copy, click here.