FAQ: Does Edible accept Interns?
A: Yes! We love interns and volunteers. Please send us a letter of interest that includes your...
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One of many wonderful eSEMA professional contributors
FAQ: Where do your recipes come from?
A: We gather recipes through many different channels: restaurants, home cooks, traditions, history, and we also create our own. Our head notes always explain the recipe’s provenance, if there is no credit given it is an original recipe developed by our food editor Paula Marcoux…
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FAQ: Will you promote my event?
A: Yes, if your event is aligned with our mission, we’ll help promote it (as time allows). You...
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FAQ: Will you write about me or my business?
Have you finally left the corporate world and started your dream business? Is your business...
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FAQ: How can I submit an idea for an article?
Heard about a new farm? Have a favorite jam made with local berries? In love with a restaurant...
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FAQ: My collection of eSS&SC is missing a couple of issues, how can I get back issues to fill in the gaps?
A: Once readers find eSS&SC they often want a complete collection of our previous issues. We...
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FAQ: Where can I get a copy?
The most reliable and consistent way to get each and every edition of eSS&SC is to subscribe....
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FAQ: How did edible South Shore & South Coast start and what is ECI (Edible Communities, Inc)?
A: Laurie Hepworth and Michael Hart started edible South Shore & South Coast in 2008 because...
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