Thank You to our Writers
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On behalf of our whole community, thank you so much. We couldn't have made it this far without all of you or your brilliant storytelling.
Tell us your favorite assignment and why
Vanessa Caceres
Choosing my favorite Edible Sarasota story is almost like asking me to name a favorite kid or pet. It's hard to play favorites as they're all unique and interesting! However, I always enjoy farmers market stories, such as the ones I did on the Englewood Farmers' Market (Spring 2016 issue) and the Venice Farmers' Market ( Fall 2015 issue). I love meeting a variety of local food and produce vendors--and trying food samples, of course.
Nicole Carbon
My favorite assignment was to interview Sharon Juraszek, owner of Fermentlicious, a line of organic, raw, unpasteurized, fermented foods created to heal the body (Winter 2018 issue). That interview turned into a friendship, which is invaluable in itself. It also raised an awareness about the many environmental and community initiatives in which Sharon is leading the charge, including Non Toxic Sarasota, a cause to eliminate the use of glyphosate and other harmful chemicals in parks, schools, neighborhoods, and public city spaces.
Randi Donahue
It was “Season of Sunshine” (Winter 2017 issue). I often think back to the day I followed Kate Traugott and her sidekick dog, Goose, around their small, sustainable farm. As Traugott conducted evening chores involving the care of her goats, ducks, chickens, cows, and vegetable garden, we got lost in conversations about her intention to preserve Old World skills like homesteading that sadly seem to be fading in modern society. The “Season of Sunshine” assignment continues to inspire me on a regular basis.
Megan Greenberg
My favorite story ever? Yikes. Simple question. Tough answer. I’ve been with Edible for eight years and have been awarded the unbelievably good fortune to build up an arsenal of articles that I treasure. Though I generally dislike what I write, I love the assignments and the passionate people, memorable places, and the scrumptious, sweet, and savory flavors that go with them. I may not be able to pinpoint my most prized piece, but I can definitely tell you what I cherish the most: the friendships I have developed and strengthened by being given the opportunity to dig a little deeper into the lives of fellow food lovers. An interview can be a lot like sharing a meal together and I’m so grateful Edible has allowed me to feast at the table for so long.
Chelsea Linde
My first assignment for Edible, about Café in the Park, will always be my favorite (Winter 2017 issue). I was so excited and researched beforehand as much as possible. I arrived early for our interview and during the time of waiting I was able to observe the owner, Simone Steiff, at work. She began writing the story for me, with her vibrant personality that danced through ordinary operations. I recorded all that I needed before even speaking to her. It was creative writing made easy, and I got a fantastic grilled cheese out of it.
Kali-Ray Skinner
My favorite story to write was about the one-and-only Hungarian restaurant, Tokaj (Global 2019 issue). I enjoyed exploring the intricacies of the dishes, the history of the famed chef, and most dear to me, I enjoyed dreaming, with paprikash on my fork, of life in that famous wine region of Tokaj, Hungary.
Sara Stovall
I’m profoundly grateful for the sustainability features I’ve covered for Edible Sarasota. Getting to tell the story of Blackbeard’s Ranch—and how working ranchers’ livelihoods can protect valuable expanses of natural Florida landscape—was especially powerful (Summer 2019 issue). These stories give me much-needed hope for the future and I’m inspired by the locals who lead the way.
Kaye Warr
I love writing for Edible because the dynamic characters we feature often become integral parts of our own personal stories. I interviewed Nicole Leffler about Wild Ginger Apothecary (Summer 2015 issue) and we fell into an easy and rewarding friendship. Nicole is one of my biggest cheerleaders and a source of constant challenge and inspiration. I’m so thankful for that fateful assignment.
Abby Weingarten
I profiled five local dads who are also professional chefs and learned about their passions for cooking and family (Spring 2012 issue) Jamil Piñeda, Darwin Santa Maria, Derek Barnes, Mark Traugutt, and Charles Flint told me how they lovingly incorporated great food into every aspect of their lives—at work and at home.
