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Editor’s Note
Tea Time
edible Communities 2011 James Beard Foundation Publication of the Year
My cupboard is full of tea. Canisters of Chai tinted with vanilla, orange and brown bags of Oolong and Jasmine buds that magically bloom to delicate owers once in the cup and immersed with hot water. Boxes of Irish Breakfast, Chamomile and Peppermint teas compete for space and for my time. e containers are stacked and layered on the shelves, each one bearing the scent of earth or sky, and each one evok- ing memories of travel, love and friendship.
Across the kitchen in a separate cupboard is my collection of tea cups. I have
about 20, give or take, and each one, just like the tea that lls them, tells a story...
one of my stories. is issue of Edible Orange County brings the seasonal joys of winter to you through the art of the story. Whether you read these pages on Christmas Eve or later in the season, on the Day of Hearts and Roses, you will nd a moment or two to escape, read and dream. And since reading the pages of this edible publication – or any edible publication - o ers a chance to explore the cultures and the stories of food and artisans, why not enjoy this read with a cup of hot tea?
In this issue you will journey to a Hot Sauce Festival with Bill Cohen in his piece “When Food Bites Back” and don’t forget to look up the farm fresh produce o ered during these chilly months in the pages of “In Season.” When you have a moment, go to our website, www.edibleoc.com and explore our blogs, dis- cover recipes and peruse the archives of our digital editions. You can travel from Turkey to San Antonio without leaving your armchair. And while you are exploring and sipping your tea remember to eat good food, laugh a lot and choose to be happy.
–Gina Mullins Cohen
6 Witner 2016 - 2017
www.edibleorangecounty.com