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Features in the Winter 2015 Issue of Edible Cape Cod:


I take no small amount of satisfaction in having a rolling one-year editorial calendar for Edible Cape Cod. After almost twelve years in publication, we still are finding plenty of interesting, engaging and thoughtful stories to bring to you. What’s even more satisfying is when a story gets pushed back due to any number of reasons and a great proposal comes out of the blue to take its place in the editorial line-up. (An unstressed editor is a much nicer person to be around.) So when Senior Contributing Editor Tom Dott told us in October he had too much on his plate and couldn’t write for this issue, I was able to accommodate Kristen Irvin’s story (Meat of the Matter) when she called to pitch us about a planned meat processing facility in Westport. A local facility should significantly reduce the cost of bringing Cape-raised meat to market. One farmer, Tim Friary, owner of Cape Cod Organic Farm, is already planning to double his production of heritage pork products next year. For as long as we’ve been publishing, I have been standing before audiences saying we will never really have local meat on the Cape. With one of the largest hurdles to making local meat more affordable being removed (lack of affordable real estate is another), I’m more than happy to eat crow, although I’m much happier to eat locally harvested shellfish. As regular contributor Elise Hugus reports in Sustaining Sea Scallops, there has been an amazing revitalization of that fishery on the East Coast in the past two decades, making New Bedford the number-one ranked fishing port in the U.S. in terms of value since 2000. This dramatic turnaround is a result of cooperation among a broad coalition of fishermen, scientists and governmental agencies, a nice model that should be employed more frequently. Especially if it means increasing access to, and decreasing the cost of, locally harvested and prepared foods.

With their longer days and warmer temperatures, most of our other seasons offer endless possibilities for spontaneous socializing, while winter requires more planning, at least as far as I’m concerned. Otherwise, I’m more inclined to curl up with a good book in front of the fireplace. I’ve already purchased tickets for concerts, speaking engagements and plays for the next few months to ensure we get out of the house, which is why I loved reading Winter Warmth by Rebecca Treon about a social club in Provincetown that hosts weekly potluck dinners. It makes me wish our dearest friends were all within walking distance. Another fun and productive opportunity to get out and socialize this winter is to join a local brewing club. In A Tasty Bit of Homework, regular contributor Larry Egan shares his experiences making homemade beer. We look forward to sampling his brew over the coming months. There are many other interesting, engaging and thoughtful stories in this issue, but please make sure you put the magazine down once in a while and get out of the house.

See you in the spring!

Dianne Langeland