Winter2014

WINTER 2014

Edible Memphis Issue 28

IN THIS ISSUE

ON RICH GROUND
BEHIND THE SCENES

FEATURES
JUSTIN FOX BURKS gets chalky with sidewalk chalkboard artist Clare Caldwell
GET GREEN RECYCLEWORKS makes it easy to recycle for local restaurants
ALL GOOD PARTIES START IN THE KITCHEN when you have your own French chef on hand
MEMPHIS FARMERS’ MARKET board members are anything but bored
MEN ON A MISSION to feed the underserved at the Union Mission
PANDA POWER FOOD at the Memphis Zoo is all local
WINTERIZING at Renaissance Farms
THE NATIVE AMERICAN TABLE delves into Casqui cuisine and native foodways
PERRE COLEMAN MAGNESS explores ‘feeding the need’ at the Memphis Food Bank

COLUMNS
THE MEMPHIS FRIDGE learns about ketchup with Yolo founder Taylor Berger
A DAY IN THE KITCHEN with Chef Ryan Trimm of Sweetgrass, Next Door & Southward
1000 WORDS are not enough when Justin Fox Burks throws down the photo-essay
THE LAST BITE

AND MORE FROM
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