There is a lot going on in the world right now. It can be tough to create pause when constantly connected to an overly eager handheld reminder. But it feels important to allow self-care space from the stress at least once a day. There is only so much we can carry.
For a recent respite, Chris and I gathered with fellow publishers and editors in Santa Fe for the annual edible conference. The inspiration, wisdom, and graciousness of this community filled up a personal well that was getting low, especially coming out of the heartbreaking events in Lewiston.
As conversation flowed deep into the second day, it became apparent that edible magazines serve as the emotional comfort food so many seek as chaos swirls in the news.
One publisher shared that as he delivered the issues, a store owner plucked one from the box and tucked it in her bag. “Aren’t you going to look at it now?” he asked, especially curious since the owner had purchased a full-page ad.
She shook her head and smiled. “My favorite thing to do is pour a glass of wine, turn off the phone, and take my time reading it cover to cover.”
Similar stories followed suit. “Saving it for the bath.” “Sunday at 7 p.m.” “When I get up to my camp.”
The common thread? Readers savor their local edibles as the escape they crave. There is serenity and hope in reading about what farmers, makers, and chefs are doing to make their little space in the universe better.
When I was in college, I had a subscription to Food & Wine magazine. It was no surprise to recall that I also used the world that former editor-in-chief Dana Cowin created to turn a blind eye to the papers, exams, and roommate troubles piling up like laundry. For at least a few minutes, my broke, student self was in Italy, eating pasta at a sun-drenched vineyard.
We take our mission as creators of edible MAINE to heart. When we design what to share with our readers, it is done with the care of choosing a gift for a favorite friend.
However you enjoy this issue—hiding in the car or sipping a fireside martini—you are part of our community. And we are so grateful if these pages fill you with optimism and happiness, even for a little while.
From our kitchen to yours,
Maggie Knowles, editor-in-chief
Christopher Ellis-Jacobs, publisher
