In Our Spring 2017 Issue
FOOD FOR THOUGHT
As spring represents a time of new growth and new beginnings, it only seemed fitting to launch edible Charleston with a spring issue, and begin this incredible journey. And so, we have devoted our inaugural issue to New Beginnings.
As I thought about beginnings, I thought how to set the stage for what edible Charleston will bring to our readers. In this issue, you’ll find stories that embody what we will bring to you in each seasonal issue - the stories of local food, local folks and local triumphs.
We start with our personal story, A New Beginning, and how my family came to be part of the Edible family. For us, owning a magazine, let alone publishing, editorializing and selling advertising within it, represents ‘new’ and ‘beginning’ at its most fundamental definition!
We look at the meal itself – starting with chef Ennio Vasquez plating his food on beautiful handmade tableware by Fiorenzo & Chip from CBFB Tablescapes, and serving it on a handcrafted table by local artisan, Brett Bowden, owner of Knotty Woodcraft - one of our Friends in ‘Low’ Places. In the Garden explores the challenges that come with beginning a spring garden while Fresh from the Farm shares the story of a dairy farmer’s resurrection of the family farm he grew up on. And what meal would be complete without a cocktail? The Buzz highlights award-winning mixologist Ryan Welliver and how he begins each of his creations. Each of these artisans have experienced their own ‘new beginnings.’
Our contributing editor, Candice Herriott takes the Fork in the Road over to Port Royal Farmers’ Market, and pulls up a chair At the Kids’ Table to spotlight the Greenheart Project, a community-based volunteer organization that integrates school farms as outdoor classrooms. Our Fish Tales invites you to try some Lionfish to help control this invasive population.
We are grateful to be part of the Edible community, who celebrates it’s 15-year anniversary this year. In “Where to from here?” Marion Nestle looks back at how the local food movement has changed the way we eat and how the world (especially the U.S. and Canada) can best ensure a healthy and sustainable food supply in the years to come. Starting with the original Edible Ojai and growing to a national community of over 100 titles across the U.S and Canada, the celebration of fresh, local food and supporting the farmers, chefs, brewers, artisans and home cooks who create it, has been our raison d’etre, and is now more important than ever.
And as we take The Last Bite, I share a family favorite dessert - Greek rice pudding, using the milk from Low Country Creamery, to close out our inaugural issue, leaving a pause to start our next one – so in some ways, as with life and each day, each issue of edible Charleston will be both a foundation on which to build and an opportunity to begin anew.
We want to express our sincere appreciation to our contributors, who have become our friends, for their support to launch this magazine. They captured the moments and told the stories of farmers, gardeners, artisans, mixologists, chefs, and fishermen - all who contribute to Charleston & Lowcountry culture in their unique way. Our journey couldn’t have taken flight without the relationships that have begun because of this endeavor, and we thank you.
And lastly, but certainly not least, our thanks go to everyone in the Charleston community who have warmly welcomed us, and shared their enthusiasm and excitement for our arrival and supported us in so many ways. I know this is the beginning of many wonderful experiences together.
We hope you love what we have prepared for you!
-Janice McHugh, Publisher
