Field & Fork Network

Posts Tagged ‘edible buffalo’

Listen to the Local Dish with Edible Buffalo!

In Uncategorized on May 22, 2012 at 6:00 pm

Join us every third Wednesday on local talk radio station, WLVL 1340AM from 11:15am-12:00pm to dish about local food. We will be discussing everything from what’s in season now and how to cook it, timely local food topics, cool food events, and previews of our upcoming issues! Expect guests, recipes, giveaways,  and more!

Our first show will be airing live on May 23, 2012 at 11:15 on WLVL 1340AM. You can tune in or stream it online at If you want to participate in the discussion, please be sure to call (716) 433-1433.

And if there’s something you would like us to talk about on a future show, please let us know!

We look forward to hearing you on the radio!

A delectable evening at Burchfield-Penney Art Center

In Uncategorized on April 20, 2012 at 5:29 pm

edible Buffalo intern Katie Padowski mans the table.


Burchfield-Penney Art Center at Buffalo State College was home to a variety of treats for the senses last Friday evening. Part of the M&T Bank Second Friday series, a “live exhibition of food culture” was held conjunction with the gallery exhibition Edible Complex. Nearly twenty farms, vineyards and nonprofits attended to educate, sample and sell products.

Participants included First Light Farm and Creamery, White Cow Dairy, Arrowhead Spring Vineyards, Blackman Homestead Farm, edible Buffalo, Farmers and Artisans, Field & Fork Network, Garden of Stewardship, Go Veggies, Hill-n-Hollow, Lexington Cooperative, Massachusetts Avenue Project, Nickel City Chef, Oles Family Farm, Pelion Community Garden at City Honors School, Singer Farm Naturals, Singer Farms, Stand Fast Farm, Western New York Book Arts Center, and Winery at Marjim Manor.

After visiting with local businesses and chowing down on delicious samples, guests took in the Edible Complex exhibition, which, according to the Burchfield-Penney’s website, urged visitors to “examine our desire to consume and its simultaneous consequences on the family unit and the culture at large.” Also offered was a screening of Locally Grown: The Lexington Co-Op Story, as well as several lectures and discussions from participating businesses. The night was capped off by the final performance of the season for A Musical Feast, who performed a variety of classical and modern tunes.

Everyone from Edible Buffalo had a great time at the event meeting members of the community and talking about the magazine. If we saw you there, we hope you enjoyed the “Eat Drink Think Local” bumper stickers and pins!

Pig Roast…A Journey In Honor of Pork

In Uncategorized on June 28, 2011 at 1:16 pm

The Barn at the Gallo Homestead. Photo by Bonnie Lawrence

Last summer I was reading the NY Times piece, “Have Pig, Will Dig”. The article chronicled the journey of four friends who wanted to roast a pig in the ground, ala Hawaiian style. Their first attempt to roast the pig in the ground in someone’s back yard in Brooklyn yielded only a call from the fire department. Apparently this type of endeavor is not easily done in the confines of city living so they decided to take their idea upstate to a farm where they had the room to dig a proper pit and roast the pig for the right amount of time.  I have to admit I became enthralled with the idea, or rather the process, of roasting a pig in this way.

I shared the article and photo essay with friends, family, and the board of directors of Field & Fork Network (which I am the President of). I talked about the idea a lot with hopes someone, anyone!, would share my curiosity and enthusiasm for roasting a pig in the ground. Alas, I found some fellow enthusiasts who wanted to embark on this roasting journey with me. My good friend and fellow Field & Fork Network board member, Chef Bill Metzgar was the first to get on board. Another good friend, Chef John French soon joined us. We decided the roast would be a great way to kick off the Seasonal Suppers dining series Field & Fork Network would be doing as fundraisers for the organization.

After much discussion, it was decided we would need the following: a pig, a location to roast, a way to dig the hole, rocks to line the hole/pit, fire wood for the fire in the pit, and banana leaves, burlap, and chicken wire to wrap the pig. And most of all, we needed a lot of faith the pig would cook properly while buried two feet underground for roughly 12-15 hours.  As we started to accumulate the things needed to make this all happen, we began to hear a variety of stories from folks who knew someone who had roasted a pig in the ground. Some were great stories of how exciting it was to see the pig come out all crispy and delicious. Other stories talked about how the fire went out and the pig came out raw. While I embraced the risk involved (and I am not a chef), my two chef friends did not. They had growing concerns about the pig not roasting as planned. And as the weather continued to not cooperate all through the month of May, there were also concerns about the ground being too wet to roast in at all. Yes, my dreams of Have Pig, Will Dig were soon fading.

T-Meadow Farm, Lockport, NY

Then the idea of roasting the pig in a roasting box came up. The easiest part of this whole process was acquiring the pig. Rich Tilyou of T-Meadow farm is one of a handful of heritage breed hog farmers in WNY. I’ve known Rich since the first Field & Fork Network Farmer-Chef Conference back in February 2009 which he attended at the urging of Jen Small of Flying Pigs Farm in the Hudson Valley. Jen was conducting one of the workshops that year and had known Rich for some time as she has purchased breeding stock from him. Many local chefs and foodies have come to appreciate Rich’s pork products as being some of the best the region has to offer. Rich recently purchased a La Caja China roasting box and suggested this would be a good route to take with roasting our pig. This option offered limited risk and enough spectacle for our guests. Bill and John were sold.

Bill and John Rotating the Pig in the La Caja China roasting box

While I admit I was somewhat disappointed, I knew this was the right option as RSVP’s kept coming in and the guest list kept growing. The thought of having the pig come out of the ground raw and not being able to feed the 50+ people attending was daunting to say the least.

So the chefs got their menu planned and prepped with assistance from Sean Purdy, a chef at the Lexington Co-op. They decided, in addition to the whole 70lb. pig, they would also roast two pork butts, one smothered in a hickory cherry butt BBQ sauce and the other done in a coffee rub crusted with Bill’s basic BBQ sauce. These would be cooked on the grill. The main event was soaked over night in a 3-2-1 brine of salt, brown sugar, and maple syrup before heading into the roasting box the next day.

Plate of Delicious Yumminess! photo by Bonnie Lawrence

The complements to the meal included; 3 different kinds of corn bread which guests could smother with a honey lime butter, roasted vegetable terrines, potato salad, and fruit salad. To start, guests were fed deep-fried Caesar salad wraps dipped in Caesar dressing. While most parties are held in honor of an individual(s), this one was definitely in honor of pork.

The Finished Roast!

Our hats go off to Rich Tilyou the farmer who provided the pork, Bill Metzgar & John French the chefs who put much time & energy into creating a fabulously delicious meal, and to my parents, Karen & Jim Gallo who hosted the event and topped the day with an amazing fireworks show!

Here is a photostream chronicling the day, compliments of Caesandra Sewell!

~posted by Lisa Tucker

Edible Buffalo and Lexington Co-operative Market Announce Food Matters II Film Series

In Uncategorized on May 28, 2011 at 10:48 am

Edible Buffalo and the Lexington Co-operative Market are proud to present their Food Matters II Film Series benefiting Field & Fork Network, a local non-profit organization dedicated to building a thriving regional food system in WNY. All of the screenings will take place at Hallwalls Contemporary Arts Center, 341 Delaware Avenue, Buffalo, NY 14202.

The series kicks off on June 8 at 7pm with a screening of The Garden.

The fourteen-acre community garden at 41st and Alameda in South Central Los Angeles was the largest of its kind in the United States. Started as a form of healing after the devastating L.A. riots in 1992, the South Central Farmers created a miracle in one of the country’s most blighted neighborhoods. Growing their own food. Feeding their families. Creating a community.

Then came the threat of bulldozers and the end to their community garden. The Garden follows the plight of the farmers, from the tilled soil of this urban farm to the polished marble of City Hall. Mostly immigrants from Latin America, from countries where they feared for their lives if they were to speak out, we watch them organize, fight back, and demand answers:Why was the land sold to a wealthy developer for millions less than fair-market value? Why was the transaction done in a closed-door session of the LA City Council? Why has it never been made public?

And the powers-that-be have the same response: “The garden is wonderful, but there is nothing more we can do.”

If everyone told you nothing more could be done, would you give up?

The Garden has the pulse of verité with the narrative pull of fiction, telling the story of the country’s largest urban farm, backroom deals, land developers, green politics, money, poverty, power, and racial discord. The film explores and exposes the fault lines in American society and raises crucial and challenging questions about liberty, equality, and justice for the poorest and most vulnerable among us.

Purchase Tickets here.

The next film is Truck Farm, the screening will take place on June 29 at 7pm.

Truck Farm is a whimsical film that follows a 1986 Dodge Ram pick-up with a mini-farm planted in the truck bed. It’s a traveling, edible exhibit that brings a rural experience to urban residents. See what happens with the tiniest farm in America’s biggest city.

Purchase tickets here.

The third installment of the film series, What’s On Your Plate?, takes place on September 14 at 7pm at Hallwalls.

What’s On Your Plate?  is a witty and provocative documentary produced and directed by award-winning Catherine Gund about kids and food politics. Filmed over the course of one year, the film follows two eleven-year-old multi-racial city kids as they explore their place in the food chain. Sadie and Safiyah take a close look at food systems in New York City and its surrounding areas. With the camera as their companion, the girl guides talk to each other, food activists, farmers, new friends, storekeepers, their families, and the viewer, in their quest to understand what’s on all of our plates.

The girls address questions regarding the origin of the food they eat, how it’s cultivated, how many miles it travels from the harvest to their plate, how it’s prepared, who prepares it, and what is done afterwards with the packaging and leftovers. They visit the usual supermarkets, fast food chains, and school lunchrooms. But they also check into innovative sustainable food system practices by going to farms, greenmarkets, and community supported agriculture programs. They discover that these programs both help struggling farmers to survive on the one hand and provide affordable, locally-grown food to communities on the consumer end, especially to lower-income urban families. In WHAT’S ON YOUR PLATE?, the two friends formulate sophisticated and compassionate opinions on the state of their society, and by doing so inspire hope and active engagement in others.

Purchase tickets here.

The last installment of the series is Urban Roots.  This screening will be on October 20 at 7pm.

This film follows the urban farming phenomenon in Detroit. Urban Roots is a timely, moving and inspiring film that speaks to a nation grappling with collapsed industrial towns and the need to forge a sustainable and prosperous future.

Purchase tickets here.

Edible Buffalo and Edible Communities Publications Win “Publication of the Year” from the James Beard Foundation

In Uncategorized on May 19, 2011 at 11:55 am

Edible Buffalo, Western New York’s only regional food publication, has been awarded the 2011 Publication of the Year Award from the James Beard Foundation, along with the nearly 70 other titles currently publishing within the Edible Communities network of regional food magazines. During the James Beard Journalism Awards dinner held in New York City last Friday evening, Edible Communities co-founders, Tracey Ryder and Carole Topalian, were on hand to accept the award on behalf of all of the Edible magazines.

“We could not be happier or more proud of our publishers than we are right now — they each bring an incredibly high level of quality to their magazines and are experts at knowing all there is to know about their local food communities, says Ryder. They all work very hard to ensure that each issue is full of compelling stories and images and also play an active role in their local food communities. To know that the vote was unanimous and that every member of the Beard Foundation Journalism Awards Committee voted for us is an honor we deeply appreciate.”

Background and information from the James Beard Awards Committee:

This year, the Journalism Committee of the James Beard Foundation Awards has decided for the first time to present a special award for what it deems to be Publication of the Year. The Publication of the Year Award recognizes a publication—in magazine, newspaper, or digital format—that demonstrates fresh directions, worthy ambitions, and a forward-looking approach to food journalism.

The publications produced by the Edible Communities company are “locavores” with national appeal. They are locally grown and community based, like the foods, family farmers, growers, retailers, chefs, and food artisans they feature. The company’s unique publishing model addresses the most crucial trends in food journalism; the publications are rooted in distinct culinary regions throughout the United States and Canada, celebrating local, seasonal foods with the goal of transforming the way we shop, cook, and eat. Their underlying values speak to today’s spirit of shared responsibility: every person has the right to affordable, fresh, healthful food on a daily basis.

Through the vision of its co-founders, Tracey Ryder and Carole Topalian, Edible Communities began in 2002 with a single publication, Edible Ojai, in their California hometown. Maintaining consistent standards of excellence, the network has grown to 70 publications in 2011. Edible Communities’ regional journalists and publishers are local foods advocates who write with a community voice, reside in the communities where they publish, and savor the culinary products produced there.
Edible Communities is more than a group of high-quality, regional print magazines with compelling storytelling and visual narratives. Through electronic and digital platforms—websites, social media, Edible Radio podcasts, and popular local events—its food journalism carries regional stories to national and global audiences. We believe that in years to come the collected work of these unique publications will serve as a valuable resource for exploring the impact of regional food and agriculture from a grassroots perspective.

At a time when journalists are reinventing traditional publications and embracing digital formats, the Journalism Committee of the James Beard Foundation is proud to recognize Edible Communities for this first-ever award. Edible Communities’ body of work reflects excellence in the ever-changing world of food journalism. Its publications inform and connect today’s food-savvy readers with local communities that stand for a healthful, flavorful, and sustainable food supply.

— The Journalism Awards Committee