Earlier this year Queens became the latest borough to join the Edible magazine family, a national network of about 60 magazines that cover local food trends and everything artisanal. The second issue of the Queens quarterly drops later this month, and the Daily News marks the occasion by interviewing publisher Leah McLaughlin, who moved to Long Island City three years ago. "We're not just an offshoot of Manhattan," McLaughlin insists. "We're not second fiddle to Brooklyn. Our community is incredibly vibrant and incredibly vital to the success of the region." Okay, fine, nobody's picking on Queens—but when will Staten Island and the Bronx get the Edible treatment? more ›

The case for locally produced and consumed food will once again be discussed next Tuesday at a Museum of the City of New York forum that includes Blue Hill chef/owner Dan Barber and Greenmarket director Michael Hurwitz. Another speaker is Ian Marvy of Red Hook’s Added Value, whose farm will be just one of many volunteer sites comprising tomorrow's massive Earth Day initiative called the Green Apple Festival. The forum, an affordable $12, will be moderated by Gabrielle Langholtz, editor-in-chief of Edible Manhattan and Edible Brooklyn (the new Brooklyn issue features a behind the scenes look at Williamsburg biscuit lair Egg, and a tour of Brooklyn’s many tortillerias). Looking ahead, one more tidbit of locavore news— New Amsterdam Market announced today that June 28 will be the date of the first Monthly Market for 2009; details, including a location, are forthcoming. more ›

The team behind Edible Brooklyn and Edible East End are launching their latest food-focused mag, Edible Manhattan, next week. per Grub Street, there's an in-depth look at the popularity of the Manhattan cocktail by St. John Frizell, a profile of the owners of Little Giant, a day with Nach Waxman of Kitchen Arts & Letters bookstore and a classic quote from Greenmarket farmer Eugene Wyatt: “When I have vegetables for sale at my stand, customers see the lamb on the table and say, ‘oh, you have meat too,’ turning up their noses. I smile and ask if they are vegetarian. I tell them their vegetarianism is healthy, that I like vegetarians, that sheep are vegetarians and I like to eat them.” more ›