In Our Summer 2015 Issue

By Kay Clark | Last Updated June 01, 2015
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edible tampa bay summer 2015

LETTER FROM THE PUBLISHER

I’m convinced there are two types of people: interstate travelers and back road wanderers.

While pretty much everyone has to jump on a major highway from time to time, the former group prefers it – they’re all about arriving at a destination. The latter? They’re more apt to focus on discovering what’s on the way, to meander down the winding back roads through a landscape that time hasn’t changed much, through towns that are happily stuck in time too.

Here at edible, we’re squarely in the back roads camp. And we’re happy to introduce you to what you might not find if you don’t get off the beaten path. In this issue, that includes a road trip just north of Tampa Bay to hunt for scallops in the waters off the coast of Citrus County (Gone Scallopin’, page 16). A look inside a new distillery that embraces the old style of the Sunshine State (The Spirit(s) of St. Pete, page 22). And a visit with a couple who are serving up cool treats to hot shoppers at markets all over the area (Crushing It, page 12).

So sit back, relax and read on while we give you a taste of our Florida … no travel (interstate or back roads) required.

-Kay Clark, Publisher/Editor

Quick Bites: Fresh Access for Families

Helping low-income families buy healthier food while benefiting local food producers is a win-win, but getting federal money to do so? That’s a win-win-win.

The Uncorked Dork: Three Cheers for Beer (In Growlers)

Good food calls for good wine, but good doesn’t have to be expensive or pretentious. That’s the philosophy of our very own wine expert, the Uncorked Dork.

The Urban Homesteader: Good Dirt

An environmental consultant by trade, Cara Cooper shares the lessons she's learned as her garden has grown into a full-fledged urban homestead.

How Grains are Distilled Into Spirits

grains to spirits graphic
Follow this graphic to see how spirits such as vodka and bourbon evolve from grains such as corn, barley and rye to create the beverages we enjoy today.

Crushing It

Tim Sanders
Big Crush Slush Company is operated by husband and wife, who created the company with the goal of using only fresh flavors and quality, natural ingredients.

Gone Scallopin'

scallop
For many, summer in Florida isn’t complete without a scalloping trip. Here, we share the details on two ways of making the trip, with a charter captain and tagging along with friends on a private...

The Spirit(s) of St. Pete

Spirit of St. Pete
St. Petersburg Distillery pays homage to the city’s creative nature with high-quality, craft spirits, which utilize locally-sourced organic ingredients.

Baked Scallops

baked scallops
Bay scallops are best prepared simply – grilled on the half shell, combined with citrus for ceviche, or baked, as in this recipe from Chef Eddie Glosson of I.C. Sharks

St. Pete Summer

St. Pete Summer drink
This recipe that incorporates Old St. Pete Gin is found at Mandarin Hide – a downtown St. Pete social sanctuary and steward of craft cocktail culture.

Indian Spiced Okra

A lot of times okra is merely thrown into a dish, rather than being the star. Let okra shine as a side dish or in the main dish by using this recipe.
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