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Go behind the scenes of Annie Sherman’s Edible Boston Spring 2025 issue story on a ramps foraging hunt with local chefs Jared Forman of Worcester’s deadhorse hill and Tracy Chang of Cambridge’s Pagu. Made by: Arete (@witharete.co). Cinamatographer: Matt Baldelli (@mattbaldelli). Executive Producer: Adam DeTour (@adamdetour)

Our Winter 2020 issue focused on Climate, Community and Conservation, so we asked local chef and entrepreneur Irene Li to join Sarah in the kitchen and make two delicious dishes from some pretty ugly food. Turn scraps into supper! And pick up Irene’s book, Perfectly Good Food at an independent bookstore near you.

In conjunction with the Winter 2020 Climate issue, publisher Sarah Blackburn talks to Fatema Sumar of Oxfam America and Irene Li of Mei Mei Restaurant about the importance of combatting food waste in the home kitchen, and Irene makes two delicious meals from food that would otherwise be thrown away.

Chef Jeremy Sewell of Boston’s acclaimed Row 34 (with additional locations in Cambridge, Burlington and Portsmouth, NH) produced a winning set of recipes for our Spring 2019 issue using one of his favorite early season seafoods: squid. To get a clearer picture of where this springtime delicacy comes from, Sarah went down to the Woods Hole docks with Jared Auerbach of Red’s Best to watch the last of the squid trawlers land. After a visit to Red’s Boston HQ to see the squid be processed and readied for cooking, she sat down with Chef Sewell to learn more and watched some essential squid cookery in his kitchen. For the accompanying squid story and recipes, along with the step-by-step squid breakdown, click here>>

Editor Sarah Blackburn goes behind the scenes of Chef Jeremy Sewall's squid story from the Spring 2019 issue, visiting squid fishermen in Woods Hole, Red's Best's headquarters on Boston's Fish Pier and Island Creek Oyster Bar's kitchen for a deep dive into this abundant—and delicious—local resource. CREDITS Director: Christian Williams Copywriter: Sarah Blackburn Director of Photography: Patrick Ruth Editor: Christian Williams Sound Recordist: Dave Williams, Casey Preston Drone Pilot: Steve Kolander 2nd Camera: Christian Williams Production Agency: Grand Optimist Special thanks to Brian Cassin for adding a bit of magic sauce during the edit.

In late 2017 Sarah wrote a sad story about her sourdough fails—which, thankfully, she’s overcome. But way back when, this easy no-knead yeasted bread was a family favorite and she still makes it to this day. For the accompanying story and recipe from “No Need to Knead: Easy Homebaked Bread”, click here>>

To obtain the ingredients for the nettle soup recipe in the Summer 2012 issue, Michael filmed while Sarah foraged the edges of Siena Farms in Sudbury. For the accompanying recipe, courtesy of Siena’s farmer Chris Kurth, click here>>

Edible Boston presents Fire Clay Flour, a short film on throwing and firing bread pots with potter Judith Motzkin.

For Andrew Janjigian’s accompanying story on Fire, Clay, Flour, click here>>