In Our Fall 2020 Issue

Photography By | Last Updated October 01, 2020
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As a seasonal publication, printing only four times a year, edible Nutmeg can occasionally find itself behind the times in a tide of fast-moving news, so I know I’m not the first to express a sentiment you likely share: my goodness, what a year. We printed our Spring 2020 issue in early March, only to stash it away as Connecticut businesses – many of which graciously carry this magazine – closed their doors amidst a growing epidemic. We later distributed it in place of what should have been a summer issue as temperatures soared, wind and storms battered our state, and both our nation and region were confronted with social and political reckonings. All of this amidst the continued specter of COVID-19 and the dire ramifications it has had for our food systems.

In this edition we speak to some of those concerns, including a return of a series long absent from these pages – Edible Nation – addressing food issues relevant to the entire country. This article discusses systemic problems in our nation’s industrial meat system (ever more apparent as a result of COVID-19) from both a national and regional perspective. We also speak with the founder of Real Food Share, an organization dedicated to alleviating food insecurity in a time when it has grown all the more pervasive. Our usual round-up of seasonal recipes is here, too, including advice in our Ark of Taste column on ways to reduce waste by making use of every scrap from the refrigerator.

And yet, there are still so many stories to be told. As Connecticut’s farms, markets, and restaurants continue to contend with the consequences of COVID-19, we know there will be more tales to tell. Many will be unfortunate and melancholy, but there also are and will be triumphant stories, celebrating the adaptability and resilience of our communities’ food systems. One thing is abundantly clear: as our local farms and restaurants have strived to provide for us in uncertain times, so should we pledge to support them, now and always. There’s simply never been a better time to buy local.

Dana Jackson, Editor & Publisher


 

Fall 2020 Digital Edition Flipbook


 

Real Food Share

With large gardens in two locations in Newtown, Real Food Share has donated thousands of pounds of produce to local homeless shelters and food banks/pantries, in addition to presence at local farmers...

Consumers Hold the Key to Building a Better Meat System

The coronavirus pandemic has shone a not-so-friendly light on the inhumane ways both animals and people are treated in a system dominated by four major companies: Tyson, JBS, Cargill, and National...

A Local Farmer's Reflections on the Impact of COVID-19

Life on a farm can be surprisingly insulating, and as COVID-19 began its spread from China, through Italy, to Washington state and California and New York City, life continued on as always. And then,...

Creamy Pumpkin Pancetta Pasta

Try this twist on mac 'n cheese to delight diners young and old at your holiday table! (featuring Mystic Cheese from Groton, Connecticut)

Pumpkin, Sage, and Roasted Garlic Focaccia

When breaking bread with friends and family this holiday season, why not make it yourself? This aromatic focaccia will please the nose just as much as the palate!

Pumpkin and Apple Cider Cocktail

Kick off your holiday gatherings with this unique (and absolutely delicious) autumnal cocktail!

Rose Sisters Chips

When Goldie Rose immigrated to the United States in 1934, she possessed a strong affinity for baking and cooking. Born in Poland in 1904 and orphaned at an early age, she arrived in Brooklyn, New York...

Making a Hash of It

Our New England ancestors lived in a world in which wasting food was a serious thing – potentially endangering a family’s food supply – and therefore was carefully avoided. Necessity is the...

Red Flannel Hash

The great thing about hash is its versatility, and a recipe can be adjusted for serving size and varied ingredients. While corned beef is traditional, try pork or fish, or ditch the meat altogether...

Bulk Foods Make Shopping a Breeze

At a time when many consumers are concerned with what they eat, where it comes from, and how it’s packaged, bulk foods have become a growing trend, and Connecticut is home to some of those specialty...

Mini Pecan Tarts

The women in my family have been making some variation of this pastry for the last three generations. These bite-sized tarts are a great way to bring the sweet and rich flavors of autumn to your (or a...
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