Fall is a transitional time. Summer and winter have always felt to me like seasons with tenacity — while I’m invariably eager to greet each, they stick around with such stubbornness that I’m also happy to bid them farewell at their closure. Fall (like spring) feels much more succinct, an all too brief, momentary season. Long standing oceans of green leaves transition briefly to explosive color before an equally long time with no leaves at all. Bright, hot, and humid days slip into crisp and temperate ones for a fleeting moment before the long stretch of true cold arrives.

This fall issue joins its respective season in a celebration of transitions. In it, professors Eric Lehman and Amy Nawrocki talk about Connecticut’s long history with dairy farming — how a once mighty producer of milk and cheese transformed into a state that is now virtually free of the industry — and Kate Truini brings some of that history back to life as she talks about the resurgence of mongering, an occupation from the past that is finding new footing in the present. Gardens, too, change with the season, and Kristin Wolfe speaks with Marina Escobar about her personal transition from television executive to home gardening entrepreneur and the new joys that have come along with it.

And, of course, we’ve got recipes.

We are always focused on food, but this fall issue endeavors to help you make the best of it at home, this season. You’ll find our fall issue’s pages packed with seasonal ideas for your kitchen, including recipes from some of the best chefs in our region. Whether you’re growing at home, visiting a local farm stand, or shopping at your favorite farmers market, I hope that this season’s many flavors will fill your kitchen throughout the ephemeral days of fall.

Dana Jackson, Editor & Publisher

Fall 2021 Digital Edition Flipbook