Edible San Francisco Summer 2006: Shuna In Print, Again!

I'm in print! This here photo is the new Summer 2006 cover of the local magazine, Edible San Francisco. Have you seen it?

The piece is called "The Royal Peach" and it's on page 3!

All 1800 words of it. And two recipes!

If you're in Berkeley you can pick up a free copy of ESF at Poulet, or if you find yourself in Oakland, look for it at Bakesale Betty.

Other popular locations: The Ferry Plaza Farmer's Market, the CUESA info booth, Knoll Farms, Mariquita Farms or from Carl Rosato, King Peach himself, of Woodleaf  Farms. Can't stand the FPFM crowds?  Sneak into one of these fine food stations:  Whole Foods, Real Foods, Bi-Rite, Cheese Plus, or Rainbow.

Venture out little? Too busy to food shop? Get your produce through a CSA?  Subscribe by clicking on this link, and please be sure to say you want to start with the Spring 2006 issue. (If you want to read my article "Rejoice in Rhubarb.")

Live in Europe, or not in the 'States? I hear you can subscribe to it too!!  To ask  after the deatils of an "Overseas Subscription" email the publisher, Bruce Cole: ediblesanfrancisco-at-gmail-dot-com

You must subscribe to the quarterly magazine to see it, (meaning it won't appear on the internet.)

Have a little taste of what's inside:

"Peaches are as versatile as we can broaden our imagination. When I bring peaches home I defer to their individual personality. The peach commands our attention. She wears wide brimmed hats, is a little haughty, but will bed us if we treat her right."

And hey-- let me know what you think? Did you learn anything new? How did the sorbet taste? Sabayon?

Stay tuned for Edible San Francisco's Autumn 2006 issue... I have something delicious in mind...

Comments

[lori]

I just made peach cobbler last night using your biscuit dough recipe. Yum! Thank you!

[Melissa]

Shuna:

Congrats on another piece! I can't remember if you know about or attended this, but in my research on conferences I ran into it. It sounds pretty cool, and is in May next year!

"The Symposium for Professional Food Writers"

http://www.greenbrier.com/site/foodwriters/about.aspx

[Jill]

Mazel tov. You are a force.

[Garrett]

I love reading your celebrations of food!