some of sheridan’s favorite edible covers … to color! · our region • our stories • our...
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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
E
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
A N N I V E R S A R Y I SS U
E
A N N I V E R S A R Y I SS U
E
Member of Edible Communities
TRAVELTRAVEL
THE LAST CONTINENT
MIDDLE EASTERN EATS IN MOTOR CITY
SAY ‘OUI’ TO QUEBEC
A ROOM WITH A SOUND VIEW
LISBON VIA LONG ISLAND
Member of Edible Communities
TRAVELTRAVEL
THE LAST CONTINENT
MIDDLE EASTERN EATS IN MOTOR CITY
SAY ‘OUI’ TO QUEBEC
A ROOM WITH A SOUND VIEW
LISBON VIA LONG ISLAND
“She looked at me and said ‘with all the grapes we have there’s no jelly?’” – Jason Tlachac
summer 2019number 3volume 10
Member of Edible Communities
edible oh
io valley d
isco
ver
y no
. 34 ho
liday '18 / w
inter
'19JU
LIE FRANCIS' (M
EAT)BALLS • ROO
TS • GRO
WIN
G CITRU
S • TRAVEL TIPS • H
OST TH
E PARTY • BRUCE CRO
MER
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
NEW
PORT
AQ
UAR
IUM
• A
NIM
ALS, VEGETABLES & MINERALS FROM POND TO SEA • A SU
STAIN
ABLE FO
ODS EVENT AT NEWPORT AQUARIUM
SUNDAYFEB. 10
OU
R REGION
• OU
R STORIES • O
UR FO
OD
• SEASON
BY SEASON
edible OK
CIS
SU
E 10 N
OV
EM
BE
R &
DE
CE
MB
ER
2016
NO. 10 | NOVEMBER & DECEMBER 2016
OUR REGION • OUR STORIES • OUR FOOD • SEASON BY SEASON
Member of Edible Communities
No. 8 Winter 2018edible WEST
ERN
NY
No.8 W
inter 2018
Celebrating the Local Food, Culture and Communities of the Greater Niagara, Buffalo, Chautauqua and Erie Regions
Member of Edible Communities
Complimentary
TH
E S
CIE
NC
E O
F S
HA
PE
AN
D S
TE
MW
AR
E • G
AR
DE
NIN
G IN
TH
E G
RE
AT
IND
OO
RS • A
WIN
TE
R S
QU
AS
H F
EA
ST
• TIP
S FO
R K
ITC
HE
N R
EM
OD
EL
ING
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
Member of Edible Communities
Complimentary
FamilyLisa DiFebo-OsiasSmith Island Crab
Lyon DistillingCape Charles
Member of Edible Communities
ISSUE 11 TRAVEL 2018 Complimentary
ISSUE 11 Travel 2018
edible QU
EENS
THE TR
AV
EL ISSUE
travelT H E
I S S U E
Member of Edible Communities
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
Member of Edible Communities
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
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
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
edibleRHODY
Salt from the Sea
Celebrating the Bounty of Rhode Island, Season by Season
Fall 2019 • Number 51
®
Member of Edible Communities
TENDER TABLELIQUID ASSETSHEATED
edibleRHODY
Salt from the Sea
Celebrating the Bounty of Rhode Island, Season by Season
Fall 2019 • Number 51
®
Member of Edible Communities
TENDER TABLELIQUID ASSETSHEATED
ediblePHOENIX
®
SUMAC • JERKY • STOIC CIDER CARROTS • LEONI AND BARON • AZ PLATES
Number 55Fall 2019
Member of Edible Communities
Celebrating Local Food and Drink in the Valley
Fall2019.qxp_Redesign2018 9/2/19 1:30 PM Page 1
EAT. DRINK. THINK. LOCAL.
Member of Edible Communities
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
Member of Edible Communities
ediblem a n h at ta n
TELLING THE STORY OF HOW THE CITY EATS AND DRINKS • NO. 61 WINTER 2019
celebrationISSUE
THE
Never underestimate what print
sheridan.com
Sheridan Can Do full page_r3.pdf 1 3/5/19 4:54 PM
edible SAR
ASO
TA
No. 44 H
oliday 2018
No. 44 Holiday 2018
Celebrating the Local Food Culture of Sarasota, Charlotte, and the Bradenton Area
Member of Edible Communities
DE
EP
EN
ING
TH
E R
OO
TS • H
OL
IDA
Y C
OO
KIE
S • TH
E L
OV
E F
OR
CA
KE
• HA
VE
YO
UR
SEL
F A
VE
RY
VE
GG
IE C
HR
IST
MA
S
HolidayIssue
No. 40 Winter 2018/19Member of Edible Communities
Recipes and Inspiration for the Holidays
Sweet Peace
edible oh
io valley d
isco
ver
y no
. 34 ho
liday '18 / w
inter
'19JU
LIE FRANCIS' (M
EAT)BALLS • ROO
TS • GRO
WIN
G CITRU
S • TRAVEL TIPS • H
OST TH
E PARTY • BRUCE CRO
MER
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
NEW
PORT
AQ
UAR
IUM
• A
NIM
ALS, VEGETABLES & MINERALS FROM POND TO SEA • A SU
STAIN
ABLE FO
ODS EVENT AT NEWPORT AQUARIUM
SUNDAYFEB. 10
OU
R REGION
• OU
R STORIES • O
UR FO
OD
• SEASON
BY SEASON
edible OK
CIS
SU
E 10 N
OV
EM
BE
R &
DE
CE
MB
ER
2016
NO. 10 | NOVEMBER & DECEMBER 2016
OUR REGION • OUR STORIES • OUR FOOD • SEASON BY SEASON
Member of Edible Communities
ediblePHILLYFOOD & COMMUNITY IN PHILADELPHIA AND BEYOND
Summer 2019Number 23
The Farm IssueGood Food for All
Local Growers and Climate Change
2019 Farmers’ Market Guide
Member of Edible Communities
TRAVELTRAVELTHE
ISSUE
ediblee a s t e n d
CELEBRATING THE HARVEST OF THE HAMPTONS AND NORTH FORK • NO. 70 FALL 2019
THE LAST CONTINENT
MIDDLE EASTERN EATS IN MOTOR CITY
SAY ‘OUI’ TO QUEBEC
A ROOM WITH A SOUND VIEW
LISBON VIA LONG ISLAND
ISSU
E N
o.
27
EDIB
LE SILICO
N VA
LLEY
LOC
AL
CU
LTU
RE
• FE
RM
EN
TE
D F
IND
S
FA
LL 2019 • NO
. 27
Fall 2019
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
ERN
NY
No.8 W
inter 2018
Celebrating the Local Food, Culture and Communities of the Greater Niagara, Buffalo, Chautauqua and Erie Regions
Member of Edible Communities
Complimentary
TH
E S
CIE
NC
E O
F S
HA
PE
AN
D S
TE
MW
AR
E • G
AR
DE
NIN
G IN
TH
E G
RE
AT
IND
OO
RS • A
WIN
TE
R S
QU
AS
H F
EA
ST
• TIP
S FO
R K
ITC
HE
N R
EM
OD
EL
ING
ISSUE 11 | Summer 2019 PRICELESS
Member of Edible Communities
EAT. DRINK. THINK. LOCAL.
The Wellness
Issue
MEMBER OF EDIBLE COMMUNITIES
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
A N N I V E R S A R Y I SS U
E
MEMBER OF EDIBLE COMMUNITIES
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
Member of Edible Communities
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
Member of Edible Communities
Spinach • Edible Read • Annual Gift Guide • The Beekman Boys • Cranberry Sauce Crab Apple Syrup • Maria Perreca Papa • The Gorsky Family • RISSE
edible ®
capital districtEat. Drink. Read. Think.
No. 162017
edible CA
PIT
AL D
ISTR
ICT
N
OV
EMBER/D
ECEM
BER 2017 No. 16
Celebrating the Abundance of Delaware and Eastern Shore Maryland & Virginia
edible DELM
ARVA
ISSUE 11High Summer 2019
Issue 11 High Sum
mer 2019
Member of Edible Communities
Complimentary
FA
MIL
Y • L
ISA
DIF
EB
O-O
SIA
S • SMIT
H IS
LA
ND
CR
AB
• LY
ON
DIS
TIL
LIN
G • C
AP
E C
HA
RL
ES
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
MEMBER OF EDIBLE COMMUNITIES
edibleDC
SU
MM
ER, IT
’S FOR
ENT
ERTAIN
ING
Sum
mer 2019 | N
O. 23
ediblePHOENIX
®
SUMAC • JERKY • STOIC CIDER CARROTS • LEONI AND BARON • AZ PLATES
Number 55Fall 2019
Member of Edible Communities
Celebrating Local Food and Drink in the Valley
Fall2019.qxp_Redesign2018 9/2/19 1:30 PM Page 1
Member of Edible Communities
ISSUE 11 TRAVEL 2018 Complimentary
EAT. DRINK. THINK. LOCAL.
ISSUE 11 Travel 2018
edible QU
EENS
THE TR
AV
EL ISSUE
travelT H E
I S S U E
MEMBER OF EDIBLE COMMUNITIES
edibleOjai & Ventura County
CELEBRATING LOCAL FOOD & DRINK, SEASON BY SEASON
edibleO
jai &
Ven
tu
ra
Co
un
ty
G
AR
DE
NS
• CH
EF
S C
OO
KIN
G W
ITH
KID
S • P
EA
S &
PE
AS
HO
OT
S
CAMARILLO • FILLMORE • MOORPARK • OJAI • OXNARD • PORT HUENEMESANTA PAULA • SIMI VALLEY • THOUSAND OAKS • VENTURA • WESTLAKE VILLAGE
ISSUE 68 • SPRING 2019
ISS
UE
68•
SP
RIN
G 2
01
9
EAT. DRINK. THINK. LOCAL.
Member of Edible Communities
SPRING 2018 PRICELESS
Whole Lotta Love+Hive Thrive
Swine n’ Dine
Member of Edible Communities
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
Member of Edible Communities
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
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
CHRISTMAS NOSTALGIA HOLIDAY BAKING—RUGELACHNEW YEAR’S EVE RECIPESODD APPLES—A PHOTO ESSAYTHE FUTURE OF LOCAL FOOD
Member of Edible Communities
ediblem a n h at ta n
TELLING THE STORY OF HOW THE CITY EATS AND DRINKS • NO. 61 WINTER 2019
celebrationISSUE
THE
edibleR
HO
DY
SA
LT FR
OM
TH
E SEA • T
END
ER T
AB
LE • LIQU
ID A
SSETS • H
EAT
ED FA
LL 2019 • ISSUE 51
edibleRHODY
Salt from the Sea
Celebrating the Bounty of Rhode Island, Season by Season
Fall 2019 • Number 51
®
Member of Edible Communities
TENDER TABLELIQUID ASSETSHEATED
cado.nNever underestimate what print
sheridan.com
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C
M
Y
CM
MY
CY
CMY
K
Sheridan Can Do full page_r3.pdf 1 3/5/19 4:54 PM