Fall-Winter 2020

With this installment of Eat Your Veggies, I want to take time to wish you a wonderful fall season, a bountiful Thanksgiving, the merriest Christmas and Happy New Year. Toss in a Happy Valentine’s Day, too.

It’s been a very weird year, and certainly not in a good way. Like so many other businesses, we’ve had to adjust to all the Covid rules that have been put into place. Fortunately, thanks to our many advertisers, we’ve been weathering it about as well as anyone could have expected.

It became apparent after the shelter in place was issued last March that we were in a bit of a bind with the freshly printed spring issue. As a number of our advertisers were forced to close, or at least retreat to takeout only, we realized circulation would be a problem.

‘It’s been a very weird year, and certainly not in a good way.’

So we delayed the summer issue by a month, not only allowing us to empty our storage space of spring issues but also give our advertisers some time to get up on their feet. We also expanded our distribution further into the Green Bay and Fox Valley markets by renting additional racks at a few grocery stores.

I’m sure many of our loyal readers noticed the summer issue didn’t appear until later July. That delay forced postponement of the fall issue by a month, and that meant we couldn’t have gotten our Holiday/Winter issue out until almost Christmas.

We opted for eliminating the winter issue this year, and while I like to think that would have resulted in a nice little Christmas present for our readers, it didn’t make financial sense with the quiet January and February months to follow.

So don’t panic because we are only coming out with three issues this year. We’re planning to be back to the regular schedule in 2021.

We’re going to mix a little holiday into this issue. That means a little longer hiatus between our last issue of this year and the spring issue next March, but we hope you will understand. Subscribers, we’ll make sure you aren’t shorted an issue.

Of course, that means a few less recipes this year, but we have plenty posted on our website (www.edibledoor. com), which should help you avoid a similar situation to the lady who tweeted a few months back, “It’s like we’re all on the Food Network show ‘Chopped’ cooking meals with random crap that’s left in the pantry.”

Our goal is to try and make it up to you next year. Plus it gives me the opportunity to plug something that will help to fi ll that gap. A few years back we started a monthly email newsletter that has been well received and, in addition to timely news bites and schedules, has more of those recipes you love in the regular magazine.

Our in-house chef Terri Milligan has been kind enough to provide another of her recipes to be featured in each of the newsletters, and we normally also toss in a contributed recipe, many from within the Edible Communities family.

There’s no cost and it’s easy to get on the mailing list. Simply send your email to info@edibledoor. com. Each newsletter comes out the fi rst week of each month. I personally promise that your email will not be used for any other purpose except the newsletter.

Here’s hoping you stay well through the remainder of the year and those winter months of 2021.

We’ll be one of your first signs of spring next March.

Jon Gast 
Co-Owner/Editor of Edible Door