I’ve always been drawn, fascinated and fed by the capacity of food to bring people together. The ways in which we share our bounty, our stories and our experiences with one another around the dinner table have propelled me into the world of food writing and cooking. It speaks to the heart of what and who we are as a society.
How the gathering happens varies, but we have all been called to sit down at the dinner table to share a meal with others. We are called to come together and Share.
This Fall issue will give you a look into a meal shared after the main dishes were hunted for in The Hunter, The Chef, a local chef’s menu for a home grown thanksgiving dinner in Cooking Fresh with Chef Sheldon Simeon, a community coming together to support a documentary about the cultivation, harvest and eating of taro for three meals a day in Pass the Pa‘i ‘Ai, recipes using foods we can forage for on the islands in Foraging Hawai’I with Sonny Savage along with recipes and fresh farm produce to share with others in your life through a meal.
No matter the reason or occasion, the act of coming together to share food creates the setting for us to share our lives with one another. This to me is a perfect metaphor for my joining the Edible Hawaiian Islands table. I have come to sit here now with its staff and with all of you.
It’s an honor to join Edible as its new editor and share with you the stories of our local fresh food culture here in Hawai’i. Join me, subscribe to the magazine and be here with us as we move forward into the delicious world of Edible Hawaiian Islands. We have exciting things ahead of us.