Yankee Magazine’s Editors’ Choice Food Awards 2016 Honor New England’s Finest Fare

— 10 Locally Crafted Treats From Cheeses and Charcuterie to Jams and Sweets —

DUBLIN, NH (November 2016)— New England’s tastiest treats are recognized in the fourth annual Yankee Editors’ Choice Food Awards 2016, featured in the magazine’s November/December holiday issue, just in time for holiday parties and gift giving. Yankee Senior Food Editor Amy Traverso selected 10 of New England’s finest foods including artisanal cheeses, charcuterie, jams, sweets, and other locally crafted edibles, with each state in the region represented. All products are available to order by mail. In the issue, Traverso writes: “Four years ago, we noticed a missing link in the New England food landscape. For all the ‘Best of’ awards celebrating restaurants and chefs around the region, there weren’t any equivalent local awards for all the delicious specialty foods we saw coming to the market with increasing frequency. So we launched our own Editors’ Choice Food Awards.” The editors took a different approach for this year’s list, with profiles of each purveyor and their product. Writes Traverso, “We know our readers love a good story, so we narrowed our field of winners to be able to tell their stories in more depth.” The 2016 honorees are: CONNECTICUT Chewie Fruities, Torie & Howard, New Milford, CT http://torieandhoward.comMAINE Maple Butter, Casco Bay Butter, Scarborough, ME http://cascobaybutter.com Chevre Roll with Ash, York Hill Farm, New Sharon, ME http://yorkhillfarmmaine.comMASSACHUSETTS Tobasi, Cricket Creek Farm, Williamstown, MA http://cricketcreekfarm.com Finocchiona, New England Charcuterie, Waltham, MA http://newenglandcharcuterie.com Straw Hat Preserves, Doves & Figs, Woburn, MA http://dovesandfigs.comNEW HAMPSHIRE Dark Drinking Chocolate, L.A. Burdick Chocolate, Walpole, NH http://burdickchocolate.comRHODE ISLAND Almond Butter Toffee, Anchor Toffee, Warren, RI http://anchortoffee.comVERMONT Farmers’ Legacy Alpine Cheddar, Cabot Cheese, Cabot, VT http://cabotcheese.coop Triple Ale Onion Savory Spread, Wozz Kitchen Creations, Bethlehem, NH & Hardwick, VT http://wozzkitchencreations.com As in previous years, the awards are not organized around a single, best-in-category winner. “Choosing just one best berry jam or goat cheese would lock up these categories, preventing us from bringing other, equally worthy products to light,” writes Traverso. “Think of these as ‘awards of excellence,’ rather than an ‘either-or’ competition.” Yankee magazine’s holiday issue (November/December), on newsstands now, is the perfect way to get into the holiday spirit and learn about all the exciting celebrations, attractions, and food New England has to offer. About the Yankee Editor’s Choice Food Awards Created out of a desire to highlight locally made food products and their makers, the Yankee Editor’s Choice Food Awards celebrate both the quality and variety of offerings of today’s New England food scene. Structured as awards of excellence rather than an either/or competition, they celebrate both established and up-and-coming brands. The list of honorees is also available at: https://newengland.com/yankee-magazine/food/2016-new-england-food-awards/ For more information about Yankee’s November/December issue, visit: https://newengland.com/yankee-magazine/About Yankee Based in Dublin, New Hampshire, Yankee: New England’s Magazine was founded in 1935 and is the iconic American magazine covering the finest that New England has to offer. Covering classic New England travel destinations, food traditions and home and lifestyle stories with stunning photography and artwork, Yankee has featured many notable American writers in its pages such as Robert Frost, John Updike and Stephen King. With a total circulation of nearly 300,000 and a total audience of 1.8 million readers, the magazine is published by Yankee Publishing Inc. (YPI), a family-owned, independent company. YPI also owns the nation’s oldest continuously produced periodical, The Old Farmer’s Almanac, and McLean Communications. * * * For interviews with Senior Food Editor Amy Traverso, please contact: Contact: Chris Roslan & Lisa Mazzella Roslan & Campion Public Relations (212) 966-4600 chris@rc-pr.com lisa@rc-pr.com