In the Spring 2024 Issue 

A plate of fresh spring radishes at Stone Acres Farm. Photo by Catherine Dzilenski

The nice thing about being a quarterly magazine is that we don’t rush to follow trends, best-of lists, or the hot new place.  ere are plenty of sources that cover those for you. We can take our time. Think about what we find interesting. And then write about what we consider a more sophisticated view of our subject. Apart from FRESH Takes, which does highlight newer happenings, we decided to go back in time in a way.

I never say this about an issue, but I will today. Mark the date! This issue is about time, and survival – or more appropriately – evolution – staying power – resilience – fortitude - creativity – adaption.

We decided to go back in time In a way: Connecting with the original farm to table pioneer Jonathan Rapp, founder and chef of River Tavern, founded in 2001, which is going stronger than ever; With Chef Tyler Anderson and his restaurant Millwright’s, founded in 2012, and now presenting a number of refurbished spaces that allow patrons even more glorious views of the restaurant and all that water; With the ongoing evolution of Community Supported Agriculture (CSA’s); With the unique story of the connection between Stone Acres Farm, in the same family since 1765, 85th Day Food Community, and the Yellow Schoolhouse Education Center; and not to be outdone, we end with a wonderful story about the Giannopoulos family and Spyros Greek Olive Oil, harvesting olives from trees that range in age from 15 to 300 years old!

We hope you’ll be delighted with this issue of people, places, family, and ideas that have outlasted where many others might not have survived. It’s intended to provide solace, in these times, that many things we love are still rock solid, and to provide hope that we’ll still be writing about all of them in another hundred years! Not me of course, but you know, metaphorically speaking.

Please make sure to spend your time and money with all of our valued advertisers. They always make the magazine possible.

Happy Spring all you lovely readers! Hope yours is fresh, colorful, and bountiful!

Best,
R. Shane Kennedy
Publisher/Editor