Edible Worcester, Issue 5: Editor's Letter

Photo: Michael Piazza

We’re learning - how to cook, how to innovate, how to share, how to listen.

When I wasn’t struggling with my old sewing machine to make masks for my family this spring, I was trying out new recipes. I did a lot of baking and some fermenting as well. My husband and I planted a vegetable garden, and I picked up takeout and ordered local food delivered to my door. In the last few weeks, I’ve stood on street corners holding signs and am doing a lot of reading and listening and will continue to do so.

Change is hard. Life isn’t what it was, and we don’t know what it will look like tomorrow. So we can adapt the best we can and strive to do and be better.

On these pages, we’ve given you a glimpse into some of the creative and generous ways people reinvented their businesses during lockdown. To celebrate summer and our ability to spend the days outside, we've included recipes for outdoor cooking and a How-To guides for composting at home and foraging wild berries, sumac and wood sorrel. Margaret LeRoux interviewed our farmers to learn how they’re adjusting to an increased demand in local meat, and we’ve included a list of local meat sources.

You’ll find a list of farmers markets, too, but be prepared to double check the hours before you go, preorder online and wear a mask. And be sure to visit Worcester Public Market which was scheduled to reopen June 18.

As a new magazine celebrating the local food of Worcester County, we will continue telling the stories of our local farmers and food producers. We’ve begun publishing stories as “online exclusives” as well. Sign up for our email newsletter online to make sure you don’t miss one.

We’re always looking for new stories and new voices. If there is a story you think needs telling, please email us or message us on social media.

Stay safe,

Tara