SUMMER 22
I am betting you all feel me when I share that I have been reluctant to “jinx” the progress by putting this down on paper, but it does feel like this is going to be a “free” summer, relatively speaking.
After succumbing to Covid myself in March (finally, and despite being fully vaccinated and boosted), I got on a plane in April, maskless, and found myself overwhelmed with gratitude simply to be able to exchange a smile with passing strangers. A small pleasure I will never again take for granted. Amidst the fear, grief and loss wrought by the global pandemic, there have been a few silver linings. An even deeper appreciation for this extraordinary place where we live is right at the top of my own personal list. I cannot imagine riding out this beast anywhere else.
Another exciting sign of a return to a freer sense of moving in the world is the Edible Events Calendar in this issue—back after a two-year hiatus. As you will read there, the coming months will bring many opportunities to explore the good food and drink produced in our region. I encourage you to get out there and enjoy yourselves—and support the passionate, hardworking folks who have chosen to devote their lives to feeding and nourishing others.
If, like my household, you passed a bit too much of your lockdown time honing your cocktail-mixing skills, you will also appreciate the feature in this issue on the emerging world of locally made alcohol-free spirits, wine and beer. I love the idea that I can “mix it up” by crafting artisan-made, interesting and delicious libations without the effects of alcohol using these new offerings.
Come to think of it, a “Tropical Sting” made with Fresh Victor’s pineapple-ginger mixer and ginger beer might just be my drink of choice to celebrate the arrival of this, our 13th anniversary issue. You’ll find the recipe inside. I hope y’all enjoy reading this issue —Number 53—as much as we enjoyed crafting it for you!
Happy fall, y’all! GT
