SOME OF SHERIDAN’S FAVORITE EDIBLE COVERS … TO COLOR! · OUR REGION • OUR STORIES • OUR FOOD • SEASON BY SEASON Member of Edible Communities edible FOOD &PHILLY COMMUNITY

SOME OF SHERIDAN’S FAVORITE EDIBLE COVERS… TO COLOR!

Thank you, Edible Communities, For Choosing Sheridan!

A N N I V E R S A R Y I SS U

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Edible publications are beautifully photographed and illustrated, colorful, joyful, and vibrant. What better way to celebrate that than with a coloring book of a variety of Edible covers?

Sheridan has the honor of printing Edible publications from coast to coast, and beyond. We are grateful for your continued trust.

Happy coloring!

Your team at Sheridan

P.S.: check the inside and outside back cover for full-color thumbnails of each of these stand-out edible covers.

Member of Edible Communities


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TRAVELTRAVEL

THE LAST CONTINENT

MIDDLE EASTERN EATS IN MOTOR CITY

SAY ‘OUI’ TO QUEBEC

A ROOM WITH A SOUND VIEW

LISBON VIA LONG ISLAND


TRAVELTRAVEL

THE LAST CONTINENT





“She looked at me and said ‘with all the grapes we have there’s no jelly?’” – Jason Tlachac

summer 2019number 3volume 10


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DiscoveryHoliday 2018 / Winter 2019 • No. 34

Member of Edib le Communit ies

Celebrating Ohio River Valley Food Culture, Season by Season

edibleohio valley®

off thehook

A SUSTAINABLE FOODS E

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NO. 10 | NOVEMBER & DECEMBER 2016

OUR REGION • OUR STORIES • OUR FOOD • SEASON BY SEASON


No. 8 Winter 2018edible WEST

ERN

NY

No.8 W

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Celebrating the Local Food, Culture and Communities of the Greater Niagara, Buffalo, Chautauqua and Erie Regions


Complimentary

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edible JERSEYedible JERSEY Member of Edible Communities

Number 61 Celebrating Local Foods of the Garden State, Season by Season Spring 2019

DREAM KITCHENSLOCAL HEROES • RECIPES OF ITALY

HOME BAKERS • CSA SAVVY

edible ®

capital districtEat. Drink. Read. Think.

N

OV

EMBER/D

ECEM

BER 2017 No. 16

Celebrating the Abundance of Delaware and Eastern Shore Maryland & Virginia

ISSUE 11High Summer 2019


Complimentary

FamilyLisa DiFebo-OsiasSmith Island Crab

Lyon DistillingCape Charles


ISSUE 11 TRAVEL 2018 Complimentary

ISSUE 11 Travel 2018

edible QU

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travelT H E

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Issue #35 | Winter 2017

Celebrating the Local Food Community of Fairfield, Litchfield, and New Haven Counties

GOOD BONES BROTH COMPANY • THE SWEET HISTORY OF CONNECTICUT PORKMINE HILL DISTILLERY • MY CITY KITCHEN • ALPHABET ACADEMY

TRAVELTRAVELTHE

ISSUE


PARADISE VIA PERU • THE FUTURE OF SUSHIPALESTINIAN HEIRLOOMS • A STATEN ISLAND STAYCATION • SEEKING SUSTAINABLE SPIRITS

edibleb r o o k l y n

TELLING THE STORY OF HOW THE BOROUGH EATS AND DRINKS • NO. 58 FALL 2019

ISSUE 23 — SUMMER 2019

edibleDCEAT. DRINK. READ. THINK.

PEAK SUMMERSUMMER PUNCHES | A MIDDLE-EASTERN FEAST | SAVORY & SWEET STONE FRUIT

MEMBER OF EDIBLE COMMUNITIES


edibleOjai & Ventura County

CELEBRATING LOCAL FOOD & DRINK, SEASON BY SEASON

edible

CAMARILLO • FILLMORE • MOORPARK • OJAI • OXNARD • PORT HUENEMESANTA PAULA • SIMI VALLEY • THOUSAND OAKS • VENTURA • WESTLAKE VILLAGE

ISSUE 68 • SPRING 2019

A DELICIOUS LOW-DOSE REVOLUTION HAS ARRIVED

dining HIGH

BACK OF THE HOUSE: RINTAROHOME ECONOMICSTA'AROFSWEDISH RYE CRISPBREAD WHAT MAKES AN AMERICAN COOKBOOK?JESSICA BATTILANA'S REPERTOIRESAM'S SPRING FATTOUSH SALADDAN BRANSFIELD'S PIZZAPEDIABERETTA 10 YEARS STRONG

TELLING THE STORY OF HOW THE CITY EATS, DRINKS AND COOKS

Member of Edible Communities spring 2018 no. 52

ediblesan francisco


dining HIGH




ediblesan francisco

edibleRHODY

Salt from the Sea

Celebrating the Bounty of Rhode Island, Season by Season

Fall 2019 • Number 51

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TENDER TABLELIQUID ASSETSHEATED

edibleRHODY

Salt from the Sea



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ediblePHOENIX

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SUMAC • JERKY • STOIC CIDER CARROTS • LEONI AND BARON • AZ PLATES

Number 55Fall 2019


Celebrating Local Food and Drink in the Valley

Fall2019.qxp_Redesign2018 9/2/19 1:30 PM Page 1

EAT. DRINK. THINK. LOCAL.


SPRING 2018 PRICELESS

Whole Lotta Love+Hive Thrive

Swine n’ Dine

CHRISTMAS NOSTALGIA HOLIDAY BAKING—RUGELACHNEW YEAR’S EVE RECIPESODD APPLES—A PHOTO ESSAYTHE FUTURE OF LOCAL FOOD


ediblem a n h at ta n

TELLING THE STORY OF HOW THE CITY EATS AND DRINKS • NO. 61 WINTER 2019

celebrationISSUE

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Sheridan Can Do full page_r3.pdf 1 3/5/19 4:54 PM

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No. 44 H

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No. 44 Holiday 2018

Celebrating the Local Food Culture of Sarasota, Charlotte, and the Bradenton Area


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No. 40 Winter 2018/19Member of Edible Communities

Recipes and Inspiration for the Holidays

Sweet Peace

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DiscoveryHoliday 2018 / Winter 2019 • No. 34

Member of Edib le Communit ies

Celebrating Ohio River Valley Food Culture, Season by Season

edibleohio valley®

off thehook

A SUSTAINABLE FOODS E

VENT

AT

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NO. 10 | NOVEMBER & DECEMBER 2016

OUR REGION • OUR STORIES • OUR FOOD • SEASON BY SEASON


ediblePHILLYFOOD & COMMUNITY IN PHILADELPHIA AND BEYOND

Summer 2019Number 23

The Farm IssueGood Food for All

Local Growers and Climate Change

2019 Farmers’ Market Guide


TRAVELTRAVELTHE

ISSUE

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CELEBRATING THE HARVEST OF THE HAMPTONS AND NORTH FORK • NO. 70 FALL 2019

THE LAST CONTINENT





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Sparkling Wines • Cheesemaking at Home • Kimchi for KicksFarmhouse Culture Guide • We Are La Cocina

Martinelli ’s Sparkles • Butternut & Beyond

EAT • DRINK • GROW • THINKMember of Edible Communities

Local Culture • Fermented Finds

ediblesilicon valley

BAY AREA PENINSULA & SOUTH BAY

No. 8 Winter 2018edible WEST

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NY

No.8 W

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Celebrating the Local Food, Culture and Communities of the Greater Niagara, Buffalo, Chautauqua and Erie Regions


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The Wellness

Issue


Celebrating the harvest of Marin, Napa and Sonoma counties, season by season

MARIN &WINE COUNTRY

Issue 39 Fall 2018edible

OLD-SCHOOL MEAT MARKETS • PEARS • DOG-FRIENDLY WINERIES


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PRICELESS

FALL 2019 Issue No. 26

BIG ON BEVERAGES

DRINKABLE HERBS

A 'SIZEABLE'BUILDING

THE MARQUETTE GRAPE

TOMATORECIPES

“She looked at me and said ‘with all the grapes we have there’s no jelly?’” – Jason Tlachac

summer 2019number 3volume 10


summ

er 2019edible South Florida

Exploring our foods, our stories, our community by season

ediblePIONEER VALLEY

Eat. Drink. Read. Think.

Fall 2019 • Number 22Member of Edible Communities

FREE

edible JERSEYedible JERSEY Member of Edible Communities

Number 61 Celebrating Local Foods of the Garden State, Season by Season Spring 2019

DREAM KITCHENSLOCAL HEROES • RECIPES OF ITALY

HOME BAKERS • CSA SAVVY


Spinach • Edible Read • Annual Gift Guide • The Beekman Boys • Cranberry Sauce Crab Apple Syrup • Maria Perreca Papa • The Gorsky Family • RISSE

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capital districtEat. Drink. Read. Think.

No. 162017

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Celebrating the Abundance of Delaware and Eastern Shore Maryland & Virginia

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ISSUE 11High Summer 2019

Issue 11 High Sum

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FamilyLisa DiFebo-OsiasSmith Island Crab

Lyon DistillingCape Charles

ISSUE 23 — SUMMER 2019

edibleDCEAT. DRINK. READ. THINK.

PEAK SUMMERSUMMER PUNCHES | A MIDDLE-EASTERN FEAST | SAVORY & SWEET STONE FRUIT


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Sum

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O. 23

ediblePHOENIX

®

SUMAC • JERKY • STOIC CIDER CARROTS • LEONI AND BARON • AZ PLATES

Number 55Fall 2019


Celebrating Local Food and Drink in the Valley

Fall2019.qxp_Redesign2018 9/2/19 1:30 PM Page 1


ISSUE 11 TRAVEL 2018 Complimentary


ISSUE 11 Travel 2018

edible QU

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THE TR

AV

EL ISSUE

travelT H E

I S S U E


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CELEBRATING LOCAL FOOD & DRINK, SEASON BY SEASON

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ISSUE 68 • SPRING 2019

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SPRING 2018 PRICELESS

Whole Lotta Love+Hive Thrive

Swine n’ Dine


Issue #35 | Winter 2017

Celebrating the Local Food Community of Fairfield, Litchfield, and New Haven Counties

GOOD BONES BROTH COMPANY • THE SWEET HISTORY OF CONNECTICUT PORKMINE HILL DISTILLERY • MY CITY KITCHEN • ALPHABET ACADEMY

TRAVELTRAVELTHE

ISSUE


PARADISE VIA PERU • THE FUTURE OF SUSHIPALESTINIAN HEIRLOOMS • A STATEN ISLAND STAYCATION • SEEKING SUSTAINABLE SPIRITS

edibleb r o o k l y n

TELLING THE STORY OF HOW THE BOROUGH EATS AND DRINKS • NO. 58 FALL 2019


dining HIGH




ediblesan francisco

CHRISTMAS NOSTALGIA HOLIDAY BAKING—RUGELACHNEW YEAR’S EVE RECIPESODD APPLES—A PHOTO ESSAYTHE FUTURE OF LOCAL FOOD


ediblem a n h at ta n

TELLING THE STORY OF HOW THE CITY EATS AND DRINKS • NO. 61 WINTER 2019

celebrationISSUE

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cado.nNever underestimate what print

sheridan.com

Quality, Dependability, and Enduring Relationships.

If these things matter to you, we have a lot in common. We built our company on those three pillars, serving the industry for more than 100 years and earning the respect of leading publishers all along the way.

We provide consistent print quality you’ll be proud to share. Responsive, accessible online content platforms. White glove subscriber and mailing services. All with uncommon personal attention and can-do confidence. Doesn’t your publication deserve that level of excellence?

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Sheridan Can Do full page_r3.pdf 1 3/5/19 4:54 PM

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SOME OF SHERIDAN’S FAVORITE EDIBLE COVERS … TO COLOR! · OUR REGION • OUR STORIES • OUR FOOD • SEASON BY SEASON Member of Edible Communities edible FOOD &PHILLY COMMUNITY