About Edible New Orleans
Celebrating the vibrant, local food culture of New Orleans and the surrounding region.
In other parts of the country, supporting the local foodshed is considered a movement. In New Orleans, eating local has always been our way.
When refrigeration and modern-day transportation began to make foods from far off places available regardless of season, most cities moved away from eating local foods and supporting their local food economies.
Here in New Orleans, you’ll be hard-pressed to find anyone who doesn’t sing the praises of the Creole tomato and count the days until that succulent fruit is in season. We live in a city with an official cocktail, for goodness sake—and a good number of people can expound upon the history of the Sazerac when prompted. Gumbo, more than a mere dish, is a religion that splits people into different camps, and then brings them all together when a bowl arrives at the dinner table. When the Great Fire of 2012 hit Hubig’s, we rallied around a humble pie.
Not only are the vegetables we grow in our gardens seasonal, so are dishes: There is a season for King Cake and a season for snoballs, just as there is a season for Creole tomatoes, wild duck, crawfish, buster crabs, and okra.
Still, as the local food movement continues to gain traction, we find ourselves rethinking our relationships with the foods of New Orleans—considering sustainability, history, authenticity, and the inevitable and continued evolution of our city’s revered food, drink, and culture.
Given its central place as one of America’s most important food cultures, New Orleans requires a magazine that is devoted to the investigation and celebration of its cuisine. We at edible NEW ORLEANS are dedicated to exploring these stories. Through this exploration, we will deepen our understanding of and relationship to the foods that define us. While we seek to understand the origins of our cuisine, we also look towards the future, sometimes accepting new foods and products into our canon.
Published quarterly in time with the seasons (spring, summer, fall, winter), edible NEW ORLEANS will focus on the farmers, growers, fishers, home cooks, chefs and others who energize our culinary community. With beautiful photography and thoughtful content, the magazine and its website will help us to better savor and appreciate our area’s food, its flavor, opportunities and challenges. An indispensable guide for people who are passionate about food – and want to know more, edible NEW ORLEANS will provide local relevance, national perspective … and delicious intelligence.
So let us begin a lively and long conversation—in the pages of our magazine, online, face-to-face—preferably with good drinks and ample food.
Stephanie Carter, Publisher/Editor
Stephanie Carter is a writer and the editor-in-chief of Edible New Orleans. Before this, she helped open the Southern Food and Beverage Museum where she spent 5 ½ years. During her time there, she founded OKRA, the online magazine of the SoFAB Institute; raised money; worked as board liaison; curated exhibits; and gave presentations on historic cocktails and traditional Louisiana dishes. She also moderated and sat on panels on media and food at the SoFAB Institute’s annual symposiums. She co-authored The A-Z Encyclopedia of Food Controversies and the Law, which was called “the most comprehensive work covering food and law.” She had lectured at the Newcomb Institute and various New Orleans public libraries.
Carter also worked as a cook in several countries. In the U.S., she has worked at Brennan’s in New Orleans, The Greenbrier in West Virginia, and Glen Arbor Country Club in New York. She worked at award-winning restaurant Morwald in the first district of Vienna. While she lived in Vienna, she also volunteered at a refugee shelter for teenage boys, cooking them the solid food of the American South from time-to-time. She has worked briefly in Mexico City and she was honored to represent New Orleans at the 4-14 Festival in Dijon, France, along with Donald Link, Matt Murphy, and others.
Carter has a master’s in philosophy from Tulane University, from which she also has a BA in philosophy with minors in art studio and Spanish. She graduated from the Culinary Institute of America in New York with an Associate’s Degree.