Winter 2021 Publisher’s Letter
Photo: Michael Piazza
If ever there was a year to kick swiftly out the door, it’s 2020.
A year ago, in December 2019, Chris and I took ownership of Edible Boston and Edible Worcester. We had stars in our eyes and big plans to travel, track down interesting food stories, meet growers and makers, increase the magazines’ reach and do our darndest to promote a healthy, resilient and inclusive local food system. Our kids had reached a (somewhat) self-reliant stage in life and we could start a new chapter, working together on something we loved.
But then… well, you know the rest.
In advance of the ball drop I’ve been looking back on the year that wasn’t. And before I shut it from my memory and forget its every detail, I’m realizing that there have been some sunny spots in an otherwise gloomy chapter. Everyone’s got their COVID story, and ours certainly isn’t remarkable, but we’ve retained our health and employment thus far and I thank our lucky stars every day for that blessing.
We freaked out at first, like most people did. The springtime was rough. But we got into a groove and now we’re managing, as difficult as that can be with two teenagers, two working parents and a rambunctious dog. Like you, we’ve assigned and reassigned the chores. We’ve cooked together, ordered takeout, dined outdoors, walked, hiked and picnicked more than ever before. Chris took on the gargantuan task of launching New England Doorstep Market over the summer; we may not have physically traversed the region in support of local food this year, but by creating an e-commerce site (in partnership with other Edible publishers) we’re connecting New England’s small businesses to the shoppers they need, and we feel closer to the local food community than we ever thought possible.
With the help of our dedicated staff and freelancers, we safely produced three seasons of beautiful Edible issues representing Greater Boston and Worcester County. We increased our digital reach with online exclusive COVID coverage throughout the spring, summer and fall with a focus on food access and mounting food insecurity; we profiled volunteers, chefs, restaurants and philanthropic organizations helping to feed their neighbors while hanging on by a thread themselves. We’ve been captivated by the response of the restaurant community in the face of staggering inaction at the state and federal level. Why is this so hard for politicians to understand? Independent restaurants help preserve the culture of our cities and towns and they’ve been expected to shoulder much of the burden all on their own: massive staff layoffs, costly ventilation renovations, weather-dependent patio dining rooms and third-party delivery apps. Now, sadly, many have been forced into hibernation through the winter months. My heart breaks for those who have lost loved ones to the virus, for those who are sick or hungry or whose livelihoods have been destroyed. It’s a national tragedy, producing so much unneeded anxiety and despair. With the rollout of the vaccine this week, and Inauguration Day just a little more than a month away, could relief be on the horizon?
And so, as the exclamation point marking the tail end of a long and intense year, this issue has a theme—Preservation, Fermentation and Transformation. There are stories of preserving and fermenting in the traditional sense: pickling and kraut making, canning, brewing, cheesemaking, sourdough baking. But there’s also another more nuanced way to look at the theme: A life saved. A profession carried on. Businesses pivoting, transforming, in response to a pandemic. A farm renovated, a family business reinvented and a city neighborhood in desperate need of safeguarding. Use our recipes—cooking projects all—to idle away your time at home this winter. You’re gonna need a few distractions heading into Coronavirus Anno Due, pre-inoculation. Ferment some vegetables, pot some meat, make a jam, bake some bread. Preserve your sanity. And stay safely at home.
As ever, we thank you for supporting our mission to promote local, sustainable food and the people who make it, as well as the advertising partners who make the production of this magazine possible. Without them, 2020 would have looked a lot different for Edible Boston and Edible Worcester. We are forever grateful.
So, how’s it looking out there in 2021, on the other side of the New Year? I’m crossing my fingers for all of us.
Peace,
Sarah Blackburn
