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06/04/2026

Ahead of the opening on June 19, we took a first look at the campus through an Edible lens.

While much of the conversation will focus on the museum itself, we were drawn to the gardens, native landscapes, local food partnerships, and public spaces designed to bring people together.

From the Eleanor Roosevelt Fruit & Vegetable Garden to South Side catering collaborations and nearly 200,000 flowering perennials, the campus offers a compelling look at how food, ecology, and civic life can intersect.

Read our full story on what food lovers, gardeners, and curious Chicagoans should know before they visit.

🔗 Link in bio
✍

06/01/2026

"And that’s show biz, baby."

Catch an incredible personal essay by Roshelley Mayèn () from our spring issue in print and online.

Highly recommend mixing up a Oaxaca with a View to enjoy as you read. Recipe by the author, Roshelley Mayèn.

Oaxaca with a View75 oz mezcal, preferably amaras verde75 oz dolin dry5 oz campari75 oz lemon5 oz simple syrup 1:1 ratio
2 dashes saline solution 3:1 ratio

short shake
dirty dump into collins
top with topo chico or mineragua

sip refreshingly & responsibly!

📸: by for

05/21/2026

Sara Faddah’s itinerary for a day in Bronzeville is filled with art, food, and history — just the tip of the iceberg for a neighborhood with such a rich cultural legacy.

To fuel the day, start with a stop at . Grab something to go (like the Crabbie Cat, creole-fried catfish topped with crab and signature remoulade sauce), then head east where Bronzeville meets the shoreline.

Follow the itinerary as written for a full day out, or pick and choose stops as time and taste allow. Read the full guide in our latest issue.

✍:

05/07/2026

A peak into harvesting green garlic, oyster, and shiitake mushrooms at this morning in Beloit, Wisconsin.

Processing the green garlic takes time—carefully pulled from the ground, roots intact, washed, cleaned of wilted leaves all to be presented near picture perfect at market.

Green garlic is a fragrant allium used from root to tip, great in marinades, pestos, dressings and so much more. And according to Jerry Boone, the roots make for a great fried snack or topping!

05/06/2026

Impress mom with a Garden Party Panna Cotta this weekend, or better yet, make it together.

Pull herbs and edible flowers together into new combinations with expert tips from 🌻

Find the recipe in the spring issue or online at the link in our bio.

Be sure to pre-order Garden Party, the second edition of seasonal zines from for more garden-inspired recipes and illustrations.

📸 by

04/21/2026

When you’re craving a European escape, but not the long-haul flight, look to the north.

In our spring issue, visits Québec and shares cobblestone charm, centuries-old traditions, and the region's deep connection to the land.

📸: Famille Migneron de Charlevoix by Mickaël A. Bandassac
📸: Le Château Frontenac Courtesy of Region de Québec © Gregory Cudney

04/14/2026

Dreaming of a summer trip to Harbor Country?

The .neighborhood.hotel has you covered for a home away from home just 1.5 hours from Chicago.

Use code Edible15 for 15% off your booking. 🏖

04/12/2026

Dry run of the new location in Logan Square until 3pm today - Sunday, April 12th!

Enjoy the music, the beautiful weather, and most of all, support your farmers as they test out the new location before the official outdoor season begins in May.

🍄‍🟫 🥬 ☕️ 🥚 🥒

04/10/2026

Bracing for the April showers, dreaming of May flowers...

04/07/2026

Our latest issue dives into , the nonprofit using agave spirits to support rural Mexican communities through projects like water access and replanting.

Tomorrow, April 8 at 6pm, you can experience that work firsthand at with a guided tasting that puts the “hand of the maker” front and center. The tasting will feature three agave spirits made from the same agave, in the same place, by three different mezcaleros: Marcelino Plancarte, Raul Pedraza Padilla, and Jorge Perez.

A set of three 200ml bottles will be available for purchase after the tasting. Check out marz.beer for additional details or take a peak at our digital issue at the LIB to read more about .

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