Edible FLX Publisher’s Note: Fall 2020

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There’s a conversation making its way around the Finger Lakes during all of this chaos and uncertainty. It’s one of gratitude and amazement at the abundance and stability of our local foodshed and food community. I’ve talked with so many of you who have expressed just how comforted you are to live in this area during these times. Our winters might be long and gray, but we are lucky to be in a region filled with smart and dedicated farmers who know how to keep the food and drink coming. And I don’t know about you, but food and cooking are my #1 comfort when the news is too just much. You can tell by my calloused and cracked hands from doing all those dishes.

No matter how you cope during stressful times, I hope you find the stories in this edition inspiring and reassuring. The intention behind Edible Finger Lakes has always been to tell the good news in our region and to celebrate our foodshed and the people who make it what it is. And right now we could all use a little uplifting and an infusion of hope for the future. For our money, the best way to do that is to be a part of the food community and connect to your local food sources. Fortunately for those of us in the Finger Lakes, there’s opportunity for that on just about every corner.

Happy reading, eating and drinking,

Michael Welch
Publisher and Editor in Chief

September/October Issue Articles

GRAFT Wine + Cider Bar

Surprising Benefits of Raising Rabbits

Made in the FLX: Love Beets

What’s in Season: September/October

A Guide to Muscat Grapes and Wine

Meet Jamie Edelstein of Wyllie Fox Farm

Salads Best Served Warm

Perfect Ingredients at The Park Inn

Engelbert Farm: Organic Dairy Pioneers

Greenstar Grows with Ithaca Community

A Carrot Called Dulcinea

Weis Vineyards: Pride in German Roots

Learn to Pair Cheese with Beer and Wine

Mom’s Country Spare Ribs

Fun Flippin’ Pancake Facts

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