Edible Rhody is a quarterly journal that celebrates local food, season by season, and tells the stories of the farmers, chefs, fishers and food artisans who work and live in Rhode Island. Each season, Edible Rhody brings you stories about Rhode Island's rich and varied foodshed with its 850 working farms and over 450 miles of exquisite New England shoreline. The unique culinary heritage of Rhode Island is highlighted on the pages of Edible Rhody, as are the people, the places, and the food that make the Ocean State an edible hot spot.

Rhode Island, though diminutive in size, produces tantalizing food on a grand scale. Home to one of the leading culinary schools in the country, as well as world renowned chefs and food artisans, the state is ripe with food stories to tempt the palate. From the quintessential quahog to mouth-watering chocolates, handmade pasta and Johnnycake lore, Rhode Island is prime territory for a journal that focuses solely on the food stories and the food heroes of Little Rhody. Enjoy!