A few years ago, I wrote up a couple pretty sweet articles for a now-defunct magazine called Edible Los Angeles. (And I know what you’re thinking… but noooo, it did not go out of business because of my writing.) For reasons unbeknownst to me, and unimportant to this post, it went bye-bye. Ho hum.
Fast forward to June 2011, and I get this email in my inbox from a polite stranger by the name of Linzy May Mahoney, who tells me she’s looking to publish a new Los Angeles edition under the Edible Communities umbrella. (Did you know there are around 70 of these awesome hyper-local magazines all across the country? Even having worked with them before, I had no idea!) So Linzy introduces herself, tries to win some points (successfully) by telling me she loves Sriracha and my cookbook, and asks if I’d be interested in writing about beer for her new publication, Edible Westside. Naturally, I said hell yes.
How could I not? She was so passionate about wanting to highlight the brilliant artisans, great home cooks, dedicated farmers, and talented chefs, bartenders, and retailers that are continually working to shape and redefine our thoughts on eating and drinking. And as the name implies, Edible Westside would be focusing heavily on the west side of Los Angeles, in neighborhoods with pretty exciting culinary culture, like Santa Monica, Venice, Marina del Rey, Culver City, and Malibu, among others. I was definitely in.
For her inaugural issue, which just launched on March 1, I wrote a focus on wheat beers, explaining the use of wheat as a beer ingredient and several styles that typically use it. In addition, I put together a little cheat sheet that gives a brief overview of wheat beers made in and around Los Angeles including Golden Road Hefeweizen, Craftsman Heavenly Hefe, TAPS Hefeweizen, Manifesto Eagle Rock Wit, El Segundo White Dog Wheat IPA, The Bruery Hottenroth Berliner Weiss, and Ladyface La Blanche Wit. The entire article, and actually the entire magazine, can be read for free right here: Edible Westside, Spring 2012 issue.
(And if you’re after a physical paper copy, here’s a map of Edible Westside distribution points that shows where you can find one around town.)
It’s been really incredible to see how much work she’s put into this, and I’ve loved watching the whole thing come together. It came out looking absolutely stunning, and I couldn’t be more proud of Linzy. I mean, seriously… she started a friggin magazine! And I’m super stoked to have had the chance to be a small part of that. Now, I’ve gotta get back to writing; I’ve got a deadline for my sour beer article in the summer issue that will be out in June!
(P.S. It’s worth noting that I also wrote a blog post for EdibleWestside.com back in November that was all about porters & stouts, with interviews from Rob Croxall, Bremaster at the El Segundo Brewing Company, and Victor Macias, a 13-year veteran of Pacific Gravity, the local Culver City homebrew club. Dig it.)