From the Editor: March & April 2017
During the making of this issue, I had the pleasure of dining with a cookbook author, an oyster farmer, a food hub CEO, and a former-editor of one of my favorite glossy food magazines. Over good wine and gorgeous rosemary-fried eggplant, we spent a lot of time hashing out the struggles of farming, the general consumer’s hunger for education, and the network that connected us all in the first place, enabling us to be successful women in the world of good food.
In this issue, you’ll find that women’s leadership in the food industry is a theme woven throughout the stories of these pages. Amy Labelle’s leap of faith turned powerhouse winery; Allison Williams’ steady and sustainable growth in the world of grain and dairy free prepared meals, making eating easier for busy families; and Beth Richards, who’s taken the mail order meal service and given it a local makeover, sourcing from local farms and making cooking with the seasons even easier. Our resident recipe developer and food stylist, Christine Burns Rudalevige, gives us the tools to cook more and worry less with sustainable 30-minute meals and the plans you need to execute them during the mid-week chaos.
Their stories, dedication, and passion for good, local food inspires me to keep pushing this magazine further into our New Hampshire communities. The network that exists between farmers, hungry consumers, artisans, chefs, environmental activists, and all lovers of local food is vast and its roots are deep. Here at edible, we have the opportunity to unite the people within these individual networks and create one strong network statewide. We do this by sharing a cup of coffee and a warm, local pastry at a community center, having friends over for dinner, or sharing a CSA basket with our neighbor when we go on vacation. We do it by picking up edible, voting with our dollars and supporting local businesses, and sharing all the things we love about each other, our community, and really good food.