Edible Nashville is “a food magazine…about people” that is dedicated to telling the stories behind Music City’s vibrant local food movement. Food is a big part of Nashville’s culture, economy and who they are as Southerners. Each issue spotlights the farmers, artisans, chefs, restaurants, home cooks and gardeners that have made Nashville as hot as it’s chicken. Published six times a year with gorgeous photography, insightful writing, and yummy recipes, Edible Nashville is a free magazine distributed throughout the city.
Through a partnership with the Nashville Farmer’s Market, Edible Nashville hosts a bi-monthly live cooking demonstration on the grounds of the market. This fall, I was given the opportunity to cook and share my Sweet Potato and Kale Soup recipe. I will regularly be a part of the event in upcoming months as well.
Learn more about the Edible Kitchen by clicking here.