In the Summer Fun 2022 Issue 

The Mystic Oyster boat sits ready to hit the oyster bar - By Lisa Nichols

We’re all in on the fight against global climate change but in these early, cooler days of summer it couldn’t be more splendid in Connecticut! For that we are grateful. We love the bright, fresh green of the woods, the moss, the ferns, and ivy against the many stone walls. Feeling the sun on our faces, (which you should do every day), longer hikes with the pup, planting  owers in the garden, and a few vegetables all speak to the promise of regeneration that summer brings us.

Our stories in this issue highlight that promise in other ways. There’s Bryam O’Hara at Tobacco Road Farm showing us how regenerative farming saves and preserves the land versus depleting it. And in “The Magic of Oysters” we understand the wholistic value of oysters to our waters in addition to the good news that we can forget about months with “R” in the name. The old saying was that you couldn’t eat oysters in those months, the warm months. But we’re blessed with year-round oysters fresh from our home waters and that is a reason to celebrate! There’s also a sense of fresh start in other features on Bank & Bridge Brewing. The CT Flower Collective, and Le Banh Patisserie from Food Network contestant Kim Wood.

As always, a big thank you to our new advertisers this issue – The Bushnell House, Cinder Restaurant, ECI Institute, Grand & Water Antiques, Gourmet Galley, Hunt’s Brook Farm (a returning partner), J. Edwards Winery, Healthy PlanEat (with Drews Honeybees and Fat Stone Farm), Pieces Home Décor, Saltwater Vineyard/Kingdom of the Hawk Vineyard, and last but certainly not least, a corrected ad for Chef Jenn Magrey with the right phone number this time – (860) 942-0156! It was reassuring that Chef Jenn gained a couple of new clients even with the error! Proof that you, our readers, are loyal to our advertisers.

To show our support to those who support us all, we offer a free, full-page ad to a deserving non-profit. This issue we’re proud to support the Connecticut Hospitality Education Fund, the philanthropic arm of the Connecticut Restaurant Association. Its mission is topromote the health and prosperity of Connecticut’s hospitality industry through education, scholarships and financial assistance. Get involved at ctrestaurant.org/foundation.

Thank you, dear readers, for supporting our partners and for sharing how much you enjoy reading the magazine. That is truly regenerative for our souls!

Best,

R. Shane Kennedy
Publisher/Editor