30, winterBryn MoothComment

No. 30 • Quiet

30, winterBryn MoothComment
No. 30 • Quiet

There is absolutely no irony, I promise, in the theme of this issue: Quiet. It makes its appearance in December, a time of year that’s anything but quiet. Office parties, gatherings of friends and family, Saturday afternoons of cookie-baking, frantic gift-buying—quiet, this month most definitely is not.

Yet we imagine winter as a quiet—or at least, less busy—period for our local food community, particularly as December gives way to January and February (when this issue remains available through our distributors). Come January, the holiday rush is over and chefs can take a breather. Farmers get a bit of R&R, providing they’re not caring for animals, and have time to plan the next growing season. Food artisans put up their weary feet after a busy end-of-year production push. 

The story that most inspired this theme of quiet is Drausin Wulsin’s lovely writing in our Homegrown feature, beginning on page 36. Findlay and Hyde Park farmers’ market shoppers know Wulsin’s healthful and satisfying grassfed beef, lamb, and poultry. Since 2014, he has been sharing tales of life and labor at Grassroots Farm & Food, the growing/production business he runs with his wife, Susan. His journal, delivered online and via email to customers, describes the quiet beauty of the seasons, the awesome responsibility of caring for animals, and the humor and wonder that are part of farming. We’re pleased to bring his words to you here.

Know what isn’t quiet? A bunch of chefs, mixologists, producers, and local food aficionados drinking, laughing, and socializing. That was our Good Spirits event last month at the 21c Museum Hotel in downtown Cincinnati. We’re grateful to everyone who came to cook, shake, and enjoy the evening.

And we’re grateful to you—our community. From our Edible Ohio Valley kitchen to yours, we wish you a happy holiday season and a quiet wintertime.

Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.