About us From the editor
To order or renew a subscription on line, visit www.
buffalospree.com and select the “Subscribe” tab. For
personal service, call 1-855-697-7733 (1-855-MY-SPREE).
All major credit cards are accepted. New subscriptions
will begin with the next scheduled issue.
Digital subscriptions are available for PC, iPad, iPhone, and Android
devices, and may be ordered on our website by selecting “order a
digital subscription” from the drop down menu on our home page.
You can review back issues of Buffalo Spree in the “Store”
section of our website at www.buffalospree.com. To order
a copy to be sent to a US mailing address, send a check
or money order for $4.00 per issue, plus $6.00 postage
and handling to: Newsstand, Buffalo Spree Publishing,
1738 Elmwood Avenue, Ste. 103, Buffalo, N. Y. 14207.
I never realized how beautiful vegetables were until
CHANGE OF ADDRESS
Please send all address changes, whether temporary or
permanent, with effective date(s) to circulation@buffalospree.
com, or call 1-855-697-7733 (1-855-MY-SPREE). Address
changes will take effect with the next scheduled issue.
We’d love to hear what you think! Send us a letter
to firstname.lastname@example.org. By mail, contact us at:
Letters to the Editor, Buffalo Spree Publishing, 1738
Elmwood Avenue, Ste. 103, Buffalo, N. Y. 14207
DEADLINES FOR LISTINGS
Calendar listing deadlines for our upcoming issues are as follows:
For May 2016 issue: March 1
For June 2016 issue: April 1
For July 2016 issue: May 1
For August 2016 issue: June 1
For September 2016 issue: July 1
To sign up to receive our free monthly email newsletter, with new
issue previews, exclusive contests, news, and more, select the
“Receive our email newsletter” tab on the home page of our
website or send an email to email@example.com.
If you’d like to learn about advertising in an upcoming issue
of Buffalo Spree, you can view our advertising rate card
mechanical requirements at www.buffalospree.com, under the
“Advertising/Media Kit” tab along the bottom of the page.
ON THE WEB
Visit buffalospree.com to take a tour of the current
issue, get exclusive web-extras content, check out our
latest blog posts, or review our updated dining guide.
RENTAL LIST ADVISORY
On occasion, Buffalo Spree magazine makes available its
mailing list to companies in which we feel our readers may have
an interest. If you do not want us to share your name, please
write to: Circulation, Buffalo Spree Publishing, Inc., 1738
Elmwood Avenue, Ste. 103, Buffalo, N. Y. 14207.
PLEASE RECYCLE THIS MAGAZINE
I lived in New York for a few years and started
noticing the corner stores—found throughout the
city—with their colorful tiers of produce and fragrant
flowers lining the sidewalk. They were open 24/7
in all seasons. Buffalo didn’t (and still doesn’t) have
corner stores like this; our delis have more limited
supplies of fresh consumables, but I think most
would say that our excellent supermarkets more than
make up for that lack. In recent years, I have been
noticing the beauty of vegetables closer to home.
Every Thursday during the growing season, a box of
fresh produce is delivered to our home by our CSA
(community supported agriculture) farm. Even New
York’s Korean markets limited themselves to brown
potatoes and orange carrots; thanks to my CSA, I’ve
found that carrots can be red, purple, and yellow and
that potatoes can be pink, purple, or bright yellow
inside and out. Many other vegetables—including
radishes, kohlrabi, and beets—come in a spectrum
of vivid hues. Who wouldn’t be inspired by this
glorious variety? And it turns out that gathering a
diverse spectrum of colors on the plate is a signifier
of beneficial nutritional diversity.
Vegetarians and meat eaters alike have better choices
now. There is more access to locally grown (and pastured)
food and more of it comes free of chemicals. For so many
reasons—not least the health of the world’s environment—
it seems a good idea to eat lightly as we tread lightly, by
consuming less meat. (According to many studies, the meat
industry is a major cause of pollution, loss of biodiversity,
and climate change.)
Those who aren’t as interested in the politics of a plant-based diet need only slice into a pink-striped beet or pick
up a handful of purple-streaked dragon beans. Or just page
through a seed catalog. Every year, growers are rediscovering new heirlooms or creating exciting new varieties. Vegetarianism is no longer about what not to eat; it’s about
possibilities and the love of great food, as it should be. We
hope you’ll get inspired.