Grist for the Mill Winter 2017

Here at Edible Aspen we’re always in search of new and delicious products handcrafted by food artisans from around Colorado. This requires a significant amount of eating … but year after year our team diligently soldiers on in the name of “research” so our readers can beeline it to the best foods in the state. Each year’s worth of tastings culminates into two things: 1) weight gain, and 2) the annual “Colorado 20,” where we highlight our favorite products of the year. From chocolate to sriracha, and fruit strips to lotus seeds—yep, lotus seeds—writer Caitlin Causey has assembled
a delectable variety that we think you, and your taste buds, will love.

And if you’re planning on giving the gift of local food this winter, I hope you’ll consider our new Edible Aspen curated gift boxes. In efforts to promote local food producers beyond our pages, we’ve partnered with Colorado Crafted, a Longmont-based gift company, to present Edible Aspen branded boxes, available for purchase this winter. We’ve selected some products from this issue’s Colorado 20, and a few of our favorites from past issues, to present an authentic taste of Colorado. 

Another way to support local food is to join 2Forks Club, a nonprofit that makes no-interest loans to beginning and established small food producers in the Roaring Fork and North Fork Valleys—donations “keep on giving” as when loans are repaid the funds are recycled into new loans. My husband and I are members and find being involved at this grassroots level to be extremely rewarding. 

Sending warmest wishes for a fabulous winter and 2017.

Savor the Season!

Lisa Houston
Publisher
lisa@edibleaspen.com

P.S. Following up on the pledge I made in the last issue, I’m thrilled to report that since my family started composting food and paper scraps this fall, the amount of trash going from our home to the landfill has decreased by about 75%—seriously!