Spring 2017 Issue

spring 2017 cover

I am a college professor and I hear all the time from students about how much they want to find work that will give meaning to their lives and help change the world, but how pessimistic they feel about whether this is possible in today’s political environment. They see what needs to be done, but don’t know how or where to begin. Begin with food, I tell them.

—Marion Nestle in her tribute in this issue to Edible Communities on our 15th anniversary

I am with the vast majority of you in feeling, let’s just say, “not at all good” about the new powers that be in Washington, DC. Rather than hiding under the covers, or letting myself be taken down by following moment-by-moment sound bites on social media, I am focusing on what I CAN DO, each day, to effect change. I am grateful to have the platform of this magazine to share the stories of people in Marin, Napa and Sonoma counties who do their part (and more) every day to make our world more compassionate, healthy and just.

Speaking of, stay tuned for our Fall 2017 issue that will be dedicated to the subject of immigration, and how much our own nation’s food security depends on those who risk their lives to come here, to toil in our hot fields, to earn wages that most Americans would not deem worthy of their time or effort.

I am also grateful to be a member of the Edible Communities family of independently owned local food publications, which celebrates its 15th anniversary this year. Now over 90 magazines strong throughout the United States and Canada, Edible Communities has collectively played a significant role in the undeniable rise of the good food movement. In fact, according to AAM audit numbers released in January, our combined circulation is the fifth largest for any food publication in the country. Ahead of Bon Appetit!

So, dear readers, by simply reading and sharing this magazine, seeking out our local food and drink producers and supporting the businesses who support us through their advertising, you are making a tangible difference. “Voting with Your Fork” is not enough, but it is an excellent start.

Gibson Thomas I want to give special thanks to this issue’s cover artist, Michael Schwab, who also designed our first anniversary cover back in 2010. You will recognize Michael’s signature style from the iconic logos he created for the Golden Gate National Recreation Area, and that is just the tip of his internationally award-winning portfolio. Your talent and generosity are humbling, Michael, and I am eternally grateful. See more of his work at MichaelSchwab.com.

Happy spring,

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Light and Spicy Green Juice with Meyer Lemon, Arugula and Mustard Greens

Related Stories & Recipes:

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Cherries are among the very first stone fruits to ripen, starting in late May and, depending upon varieties and location, into early July. Most fresh cherries are sweet, and it is difficult to find the fresh sour cherries, the so-called pie cherries, which is a good case for growing your own. Two sour types are the French Montmorency and the Italian Morello. This quick chutney uses the readily available sweet cherries, but should you have sour cherries available, they make an excellent version, with a little more honey added.

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