Fall 2017 Issue

THIS ISSUE IS CLOSE TO MY HEART for multiple reasons. I decided to pursue a career in food because I grew up on a California ranch and was active in 4-H (see Edible Traditions, page 47). I learned at an early age that few people understand where their food comes from, and so in my 20s I decided to pursue a degree in culinary arts from Johnson & Wales University’s ( JWU) Vail campus (now located in Denver). My ultimate goal was to teach recreational cooking classes and organize and lead farm tours, which I did, through my business, The Sustainable Kitchen. I eventually transitioned to food and travel writing, which in turn led me to Edible Communities and this very publication.

This—our Education Issue—is representative of the work I’ve dedicated my life and career to, as well as a tribute to how far Colorado has come in the 21 years since I graduated JWU. Example: There were no farmers’ markets in the mountain towns at that time, let alone anything resembling “local” or “sustainable” on menus, although I can’t say enough good things about my instructors and the education I received at that esteemed institution—which now has four campuses nationwide.

Without our readers and advertisers, edibleASPEN founder/publisher Lisa Houston and the dozens of farmers, ranchers, food and drink artisans, educators and chefs committed to changing (and innovating) Colorado’s culinary landscape, you wouldn’t be holding this issue in your hands right now. To all of you, a heartfelt thanks for loving good food and drink as much as we do. —Laurel Miller, Editor