In Our Winter 2020 Issue

Dear Reader,

Last winter, I ventured to the woods of northern Maine with a group of girlfriends for a four-day cross-country ski adventure that was both terrifying and exhilarating. Terrifying because when we arrived at the trailhead for the first six miles of our 20+-mile journey, the wind was blowing 50 and the temperature outside was well below zero, not to mention it all started atop a giant hill we had to plunge down as soon as we clicked into our skis. Exhilarating because, despite our initial trepidations (or at least mine!), we glided (and huffed) our way through a sparkling and magical wintertime landscape. We learned that cold can be tackled with brisk activity and the right layers—and we’ll never underestimate how good a hot toddy can feel after a big day (or days) in the outdoors.

I didn’t realize it at the time, but I was experiencing what Scandinavians call friluftsliv—their concept of outdoor living, where they embrace all seasons of the year, including winter, out in the fresh air, not allowing cold temperatures get in the way of fun. It’s the way we need to live now, especially if we want to socialize safely within our Covid cohorts. Learn about friluftsliv, plus how to pronounce it, along with all the creative ways we can get into the Nordic spirit this winter, even right in our own backyards.

Since we’re bound to be spending more time on the home front this winter, we’ve centered this issue around it, including our cover story on takeout dining. Restaurants are working overtime to make it through this pandemic, and they’re working tirelessly to make sure the food we bring home to enjoy is as tasty as it would be if we were dining out. The owners of four restaurants around the state share their experiences with the economics of takeout. Takeout is no panacea for the issues they’re facing but it’s certainly one thing we can do to support our beloved Rhody eateries.

If you’re like me, you’ve been thinking more about your immune system this year than ever before. Kimchi is known to be one of the world’s most healthy foods and it’s also something you can make at home. Minnie Luong of Chi Kitchen, a handcrafted kimchi company based in Pawtucket, shows us how and shares her story.

This season’s Here’s How! Cocktails column explores an age-old elixir called fire cider, well known amongst herbalists for its immune-boosting properties. Toast to making it through this crazy year with your own batch of Roaring Fire Cider. And not to worry, we’ve snuck in some chocolate recipes for you, too—because sometimes, it’s just what you need.

Crazy doesn’t even begin to describe what this year has been for all of us. Through all of it, Edible Rhody has had the support of our advertising partners who believe in our mission, even in this time of uncertainty. Please remember to support those businesses that support us.

We wish you the very best for a safe holiday season and a happier New Year—and we hope you enjoy this issue of Edible Rhody and all of the local flavor within.