In Issue #38 Mar/Apr 2021

LETTER FROM THE EDITOR:
Spring Fever

As you’re reading this, you may be enjoying a warm, sunny day with budding dogwoods and daffodils. But as I’m writing this, it’s a frigid 19 degrees and Nashville lies quiescent under a blanket of snow.  Similar to the pandemic, the winter storm dubbed Uri brought our town to a screeching halt. And with that halt brought unexpected pleasures; galoshes were dug out of closets, sleds out of attics, and mittens out of drawers for long walks, sled rides, even skating at Centennial park. And similar to COVID, neighbors and strangers found the winter storm the ideal icebreaker, getting to know each other -- often for the first time over hot (and cold) beverages.

And now with spring approaching, chances are you’re ready to take your open heart and wander a bit farther afield. That’s why this issue is full of unique things to do and foods to taste -- all in Tennessee, a diverse state with endless possibilities to discover. Here we share some of our favorites such as a treehouse in the mountains and an airstream on a farm. We also invite you to check out the local distilleries on the whiskey trail, and to stay in a creekside cabin with farm-to-table food. Or perhaps take a waterfall hike?

Staying put? Well, wandering need not require a road trip.  You can wander through the local farmer’s markets, meandering from stall to stall on the lookout for colorful radishes, hearty greens, and other early spring fare. And wandering just within our confines of our cosmopolitan town can give you a taste of the whole world. Discover, for example, the authentic foods of Mexico from the Alebrije pop-up, or taste the signature dish of Japan with bowls of comforting ramen from Otaku, Two Ten Jack, and Black Dynasty. Or wander into your own kitchen to make a hearty Red Chile Sauce indigenous to New Mexico, a recipe from our sister publication Edible New Mexico, and cookies bursting with the flavors of Iran from local cookbook author Louisa Shafia. Wherever you choose to go, we are honored to be there with you.

Stay safe. Be well. Cook a lot. Jill

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