Edible Blue Ridge Winter 2022

FOOD FOR THOUGHT Editor’s Letter

PUBLISHER+EDITOR Lisa Archer lisa@edibleblueridge.com BLUE RIDGE edible ®

I THINK OF WINTER as the great slowdown. It’s a time for hunkering in cozy sweaters. A time for house projects that have been put off while I enjoyed the warmth and light of summer and autumn. Winter is a time best spent in my kitchen trying new recipes, reading at the kitchen table while yet another batch of cookies bake. A time of reflection as we plan our garden, our adventures and our magazine articles for the coming year.

DESIGNER Jeremy Cohen

COPY EDITOR Michelle Acker

Pumpkin-Sage Sourdough Before that cherished slowdown, though, the holidays are upon us in a mad-dash, whirligig fashion: juggling whose family to see on which day, combining cultures and traditions, deciding what gifts we are giving to each loved one, who gets to use the canning pot today and who needs the kitchen first thing in the morning. Across our region, makers are staying up late and waking too early to fulfill holiday orders and sell their wares at winter markets. Inside our Holiday Gift Guide, we selected items from across central and southwest Virginia that showcase the talents, bounty and artistry of our region. e early winter season is all about celebrating, and what better way than with a glass of local sparkling wine? Wine expert Janine Aquino guides us through some of the state’s bubbly options, and identifies some of those lesser-known varietals that make for a perfect celebratory pairing. What goes better with wine than cheese and charcuterie? While butter boards may be all the TikTok rage, we can’t help but nosh on some local cheeses, meats and accoutrements, thoughtfully curated by our friends at feast! . ough that kitchen calendar may be filling up, I’d encourage you to give macarons a try. When you’re full to almost bursting at the holiday table, you can still manage room for these little delights (they also pair well with a glass of bubbles, as we discovered during our photo shoot). Perhaps you want to try a new savory recipe as well; read about the growing truffle industry in the state and try your hand at truffle tartines. While the holiday season is a time of memorable meals, love and celebration for most of us, food insecurity is on the rise in our region, so we spoke with local non-profit Feeding Southwest Virginia about what we can do to help this season. is is EBR’s 50th issue, which is something I’ve marveled at as it has come together. What a privilege it is to be a part of this publication, sharing stories of local food, hard work and passion. We could not tell these stories without the talents of our writers, photographers, editors and designers and the loyal support of our advertisers, who themselves started as small producers with a vision and drive. ank you as always for reading and I hope you celebrate the gift of local this holiday season. Eat Well, Lisa SUBSCRIBE! never miss an issue... subscribe online at edibleblueridge.com

ADVERTISING DIRECTOR Jesse Feldberg ads@edibleblueridge.com CONTACT US: Have a story you’d like to see featured in Edible Blue Ridge? Send us your ideas! info@edibleblueridge.com Edible Blue Ridge P.O. Box 3089 Roanoke, VA 24015

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