In Our February/March 2016 Issue

Food For Thought

Waiting for a new issue of Edible is akin to waiting for Christmas morning as a child. The anticipation builds as delivery day draws closer. The fruits of our labor realized after months of planning, researching and writing, and hours of reviewing multiple drafts of every word, every page — front to back, back to front, repeat.

When I feel the beauty of the printed version in my hands, excitement ceases for a moment and a chilling jolt races down my spine (usually followed by a hot flash!). What if we missed something? What if I was blinded to a big oops that is blatantly obvious in print? It’s a brief but terrifying feeling.

This past issue we had an oops.

In the December/January issue, we inadvertently left out 4 tablespoons of butter in Tomese Buthod’s Rosemary and Cheese Crackers recipe on page 20. While the error is easy to remedy in the online recipe on the Edible website, we can’t recall the thousands of printed magazines that are tucked away on cookbook shelves to be referenced years later. Oh, the guilt.

The corrected recipe is offered here. Please feel free to cut it out and paste it over the recipe in the December/January issue.

These moments remind me that while we strive to be perfect, we are a human endeavor at best. We are challenged to learn from the mistakes and do better next time. Each issue brings new lessons, and we appreciate your patience as we continue to learn.

I am also reminded that mistakes can also be the portal to opportunity. Whether it be a botched recipe, invention or business venture, mishaps can often lead to new discoveries, innovation and success in ways we couldn’t have imagined.

As we pick ourselves up and move on, I remember the purpose of our endeavor: to celebrate our local farmers, chefs, artisans, businesses, distilleries and most of all you, our readers. You are the key ingredient in our recipe and we are sincerely grateful for your support.

Now, per Julia’s advice: Let’s be fearless and have some fun!

-Ann Curtis, Managing Editor