Posts Tagged ‘edible wasatch’

Mar 26, 2012

The Spring Edition is In!

Pick up your complimentary copy of Edible Wasatch Magazine at Pizzeria 712, Communal or Mountain West Burrito. Grab and dash or sit down to enjoy this beautiful and informative local publication with your meal!

 

Jan 03, 2012

Edible Wasatch Winter Edition … It’s Scrumptious

We loved the classic article by Wendell Berry, The Pleasure of Eating, which should really be entitled “The Pleasure of Knowing Your Food”, where Berry espouses “The pleasure of eating should be an extensive pleasure, not that of the mere gourmet.”  You’ll have to check it out and let us know what you think.

Pick up your complimentary copy of Edible Wasatch Winter Edition at Communal or Pizzeria 712 … or check out the online edition by clicking on the cover shot below.  Enjoy!

Written by:
Julie Dayley

Sep 16, 2011

Edible Wasatch Fall Edition Hot Off the Press!

Recommend reading is a great article in the Fall Edition of Edible Wasatch “For The Birds: Poultry in Utah — Rethinking Poultry Production in Utah” by Andrew Dash Gillman.

Pick up a hard copy of Edible Wasatch at either Communal or Pizzeria 712 or click on the cover below for the online version.  Happy reading!

Dec 06, 2010

Edible Wasatch Winter Edition Now Available

Edible Wasatch Magazine—a community-based, local-foods, quarterly publication connecting you with family farmers, growers, chefs, and food artisans of all kinds—has just released their Winter Edition.  We looked it over and think it’s their best yet!

This Winter Edition of Edible Wasatch features some great articles on local, sustainable practices and artisan growers, including Dale Allred of Jacob’s Cove along with an insightful article on diversity and sustainability as it relates to the typically monoculture practices of Agribusiness.  You’ll find articles on Utah Chocolatiers, Utah cheese producers and much more.

We’ll have complimentary copies of the Edible Wasatch Winter Edition at both Communal and Pizzeria 712 soon, but you can enjoy the online edition now—check it out!