Eight years ago this summer, my husband and I came across Edible for the first time and were inspired to launch Edible Cleveland. It was a leap into the unknown. We never would have been able to publish even one issue, if it had not been for the phenomenal writers, photographers, illustrators, and advertisers we’ve been so fortunate to work with. This will be the last issue we personally publish, but we are hopeful that this is not the end of Edible Cleveland. Our region continues to be one of the country’s great local food cultures, with plenty of stories still left to tell.
In the Community
In the Kitchen
On the Cover: Mitchell’s Fresh Mint Chocolate Chunk ice cream starts with the freshest local mint grown by Mulberry Creek Herb Farm. The mint is washed, de-stemmed, and coarsely chopped before being added to a mixture of milk and cream, where it slowly steeps. After the mint is strained out, the milk mixture continues into the ice cream production line. Photo by Clarissa Westmeyer.