In Our Winter 2018 Issue

Photography By | Last Updated November 25, 2018
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LETTER FROM THE PUBLISHER

The holiday season is traditionally a time of reflection, a time to give thanks for the positive things in our lives. Among the many things for which I am grateful – including a happy and healthy family, a wonderful partner, and an eternally loyal dog – I am also unquestionably thankful for Edible Nutmeg’s company of exceptional readers.

When I reflect upon my career outside of publishing, it is easy to account for what I created. As a farmer, I helped create healthy and nourishing food for my community. As a teacher, I helped create educated, more well-rounded young men and women. As a publisher, however, it has been more difficult to accurately ascertain what I “make.” The easy answer, of course, is that Edible Nutmeg makes a magazine; that our product is this quarterly publication. But in asking myself, “What do we sell?” I find that answer imprecise.

Edible Nutmeg is able to create and distribute this free publication thanks to the support of our advertising partners, and were I to ask them why they choose to advertise in the magazine, I doubt they would say it is solely because they like seeing their names in print. Rather, it is their interest in speaking to our readership that draws them to the magazine. What we have to sell is not these printed pages, but rather, the community of informed, engaged, and diverse readers that enjoys them. Our product is you.

Of course, you, our readers, are not merely a commodity. You are an interactive part of what this magazine is, both subject and recipient of our message. Over the years we’ve received many complimentary messages, expressing thanks for our stories and recipes, and for introducing readers to the many individuals and small businesses that enrich Connecticut’s communities. The messages that point out our errors and omissions are, of course, equally appreciated as a reminder of the high standards to which you expect us to adhere.

We are incredibly thankful for you, our reader. We’re thankful that you take the time to find this magazine and to pore over its pages. We’re thankful that you use our stories and advertisements as a way to learn more about and engage with our state’s food communities. Most of all, however, we’re thankful for the community that you are, without which we would have nobody to whom to bring our stories. If this community of readers is what Edible Nutmeg helps to produce, then it is a product that we are humbled to have a role in, and both proud of and eager to see grow. Thank you for being a part of this community, for which we extend our gratitude. We hope you find warmth and camaraderie in it this holiday season and in the new year.

Dana Jackson, Editor & Publisher


 

Winter 2018 full digital edition flipbook

 


 

On a Roll

“I always knew that it was not enough to make tasty and beautiful food. I aspired to make food that mattered.”

Savor Fine Food

At the heart of Savor’s success are André’s distinctive cookies. He has created over a dozen varieties of shortbread cookies with a dizzying array of complementary and contrasting flavors. Using...

The Hunt: In Pursuit of Connecticut's Quahogs

A few years ago, when my husband handed me Frank X. Gaspar’s poem, Quahogs, printed in his folded issue of The New Yorker, I was inspired and hooked by the way it connected the character of the...

C&K Community Kitchen

“Our mission is to provide people with affordable kitchen space to help get more organic and non-GMO food out in the marketplace,” says Gross. “I want to help the entrepreneur who is just...

Take Out: Oliva on Main Adds a Gourmet Market to its Dining Destination Status

What began as a persistent demand at the original Oliva Café – “You should sell the hummus!” – encouraged Riad to launch a modest product line first showcased and sold at local farmers...

Rustic Winter Cake

This simple and fun vegan dessert brings a modern twist to the traditional fruit cake. Light and healthy, it is also the perfect centerpiece for holiday gatherings.

Hearty Beef and Root Vegetable Stew

This rich and hearty stew is perfect for cold winter nights...or any day that calls out for some flavorful comfort food!

Rosemary Focaccia

This light, spongy, and aromatic focaccia is good for any season, but the shuttered doors and windows of winter will ensure that its savory fragrance lingers long enough to invite the envy of your...

Gingered Butternut Squash Soup

Although winter squashes are locally grown in the fall, their hardiness makes them an ideal storage crop that can be enjoyed throughout the winter. This vegan recipe puts to use the versatile...

John Short's Surfside Steamed Quahogs

Although purchased clams will work perfectly well for this recipe, freshly foraged quahogs are, of course, the preferred option.
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