In This Issue: Winter 2017

Sweet Dreams

I had a dream the other night. In my dream it was winter Up North but no one was hungry or felt deprived. We were all eating well from our pantries—like strawberries and blueberries put up in jars, and flour for bread, freshly ground at the mill, from wheat harvested last fall. Our freezers held applesauce and sweet corn, pork and chicken and beef. Root cellars kept carrots and onions and potatoes and turnips, ready for simmering in homemade soups.

In the schools, our kids were enjoying the last of our Michigan-grown apple crops and roasted root veggies in their hot lunch. Determined local-foods restaurants had winter menus that celebrated the season with warmth and creativity. Apple cider and beer awaited in their kegs and wines in their bottles to be brought to the table for our evening pleasure and relaxation.

Winter weekend farmers’ markets hummed with conversation and trade of staples and treasures alike—eggs, honey, cheeses, croissants, pasta. Artisan food crafters swung open their doors and offered us world-class coffees and chocolates, freshly made ice cream, baked goods and intriguing drinks like kombucha, shrub, matcha.

And then before I woke, this happened. A celebrity chef, someone not unlike a blurry meld of Alice Waters and Mario Batali, came walking down the street. The passersby excitedly welcomed them, and stopped to chat about food. But instead of them telling us of their Top 5 list, this culinary superhero asked us where to go and what to eat. And we all knew what to tell them! In fact, we wouldn’t shut up. Finally we went out together to shop and eat, then all ended up at somebody’s house for the finest local potluck ever happily shared.

Ah, a dream … but so close to real life! Awaking from this dream (or am I?), I welcome you to the winter issue of Edible Grande Traverse. In each issue it is our pleasure to tell the stories of the good food that is all around us. We hope these stories help you to explore and enjoy the rest of the winter ahead! Share your stories with your friends and, every day, support the growth of local foods in your community.

With warm winter wishes,

Barb