Summer 2018

By Teresa Politano | Last Updated May 02, 2018
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Edible Jersey Summer 2018 magazine


No winter lasts forever, no spring skips its turn.
—Hal Borland

I saw that quote on the PATH train earlier this year. I was head-down against the wind, wrapped and bundled against the wrath of the season. I found myself suddenly grateful, and extraordinarily so, to the anonymous NJ Transit marketing person who shared with us, weary riders all, a bit of hope. Spring just didn’t seem possible.

In fact, in early March, when spring should seem possible, and when a sunny Alice Waters arrived at William Paterson University to share her California dream for a slow-food nation, New Jersey was not so welcoming. We offered Waters a blizzard, with more blizzards to come.

Edible Jersey did have some sunny news this winter—writer Jenn Hall won a prestigious award from the International Association of Culinary Professionals for her impressive package of stories on Oysters (High Summer 2017). It was Edible Jersey’s first IACP award, and Hall was in good company. Other New Jersey winners included Maricel Presilla and Nathan Myhrvold.

It’s the season for change.

One of our favorite farmers, Helen Chandler, has said goodbye to the state; New Jersey is just too expensive. Her poignant story is on page 20.

How can we support Chandler and other young farmers? Will we remain the Garden State? Reporter Jenn Hall gives us an overview (page 47) of the complex federal Farm Bill, which expires this year. And Chef Tom Colicchio, in an exclusive interview, shares his vision for a hunger-free America (page 56). The Farm Bill could make that possible, Colicchio says, if we only had the will to do so.

The news from Newark is also about change. Yes, Marcus Samuelsson has opened a restaurant, but what about the bigger picture? We all know that food entrepreneurs are among the first to spot potential—witness Brooklyn and Detroit. Is it happening in Newark?

Our coverage of Newark begins on page 26. We’ve dedicated 19 pages to the Brick City, and set out to paint a more complete culinary picture, to tell the stories of those who kept the faith and of those who just discovered Newark. While knowing that the city has far more stories to tell. (Future stories, including a burger update, have already been assigned.) What we’ve witnessed is this: The momentum is real.

Funny thing about momentum. And the month of May. The perfume of cherry blossoms and the new warmth of the sun are mighty balms against the bitterness of the season that preceded.

All the President's Peppers

Houshmand's Hazardous Hot Sauce
Rowan University president Ali Houshmand has an unconventional passion.

Ode to Jersey Fisherman

A charcoal illustration by Chef Craig Polignano, which hangs in the dining room of daPesca.
You know it’s a new day in the restaurant world when ship captains are revered by name on the upstairs fine-dining menu.


Strawberry Sauce
Fresh, flavorful strawberries are in season!

Twice the Spice

Cilantro does double duty when it comes to health

Raised in the Garden State

Helen Chandler and husband Jim Neumann of Whistling Wolf Farm
A young farmer pulls up stakes

Mexican Rhubarb Mule

stalks of rhubarb
Rhubarb brings personal, vivid memories.

A New Chapter for Newark

Kitchen staff member Brendan McEvoy of Marcus B&P tends to the indoor garden
The city’s survival story: preserving a legacy while pursuing a renaissance

A Taste of Newark

Atrium at Hahne & Co. on Halsey Street
Newark’s Four Corners, where Market and Broad Streets meet, was dubbed the busiest intersection in the world in the late 1920s. It’s still a city nerve center.

Within the Ironbound

Owner and Chef Angel Leston of Casa d’ Paco
It would take many hungry days to do justice to the Ironbound.

Cheesecake with a (Healthy) Twist

Apple Cinnamon Cheesecake
April Harris-Holmes is Keeping You Sweet

A Primer on the 2018 Farm Bill

farm house
How federal policy will affect Jersey farmers and consumers   The Farm Bill has guided American agricultural policy since its creation...

New Jersey Farmers' Market Guide

farmers market goods
OUR SPONSORS: :    Whether in your own community or during your summer travels, farmers’ markets are one of the best places to...

How Sweet It Is

Evelyn Penza's Blueberry Apple Pie
Penza’s Pies at the Red Barn Café in Hammonton

American Red Snapper Crudo

Chef Phil Manganaro
As long as one starts with top quality, superfresh fish, crudo presents endless opportunities for creativity.

Farms = Food - For Kids

Food related puzzles for kids
Food and farm related puzzles for kids


sprig of flowers
There! against the sky Just at the hill-top Is the end of the world!

What’s happening near you

June 02 | 8:00 AM - 12:00 PM

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