We’ve had a particularly brutal winter this year, even for Chicago standards, so our summer issue was especially fun to put together. We were able to dig into all the pleasures of BBQ, festivals, picnics and grilling just a little bit ahead of Mother Nature’s schedule.
Soon we will make our way, once again, to the Food & Wine Classic in Aspen, where we’re thrilled to help sponsor the Pork & Co. Industry Nights event with chef Justin Brunson of Rappahannock River Oysters, Buffalo Trace and Old Major in Denver. Stop by and say hello!
There is no more sensational side dish than freshly picked, sweet corn. Ian Knauer, host of “The Farm” on PBS, passionately describes his ritual of tasting that first ear of summer corn in “Summer’s Sweetest Vegetable.” And from chef Elizabeth Karmel, we learn all about making pizza on the grill in “A Different Kind of BBQ.”
According to Jared Rouben of Moody Tongue Brewing Company, having your face slathered in barbecue sauce and then taking a swig of ice-cold beer is what summer is all about—and we certainly wouldn’t argue. In “High Spirits,” he gives his personal recommendations for pairing the two together.
And our best-loved picnics require nothing more than a jaunt to the local store, butcher or sausage maker, plus a sharp knife and a bottle of fine wine. In “In Season: Old World. New World,” we show you ways to create a sensational charcuterie and cheese picnic.
Now, Who’s Hungry™ for summer?
Each issue of WH comes out at slightly different times so we can come up with fresh stories that are in tune with the exact season.
This has been the hardest issue we’ve had to produce. Selecting content was difficult because winter isn’t over and spring hasn’t quite settled in. Plus, spring vegetables aren’t out yet, so we rolled with contrasts of the season.
It’s that time of year when the winter blahs set in as our body, mind and palate crave spring. To fend off those feelings, we offer you fun indulgences in “Beyond the Cronut” such as Crookies, Wookies and Duffins. Then chef Ina Pinkney offers some serious balm for the blues in her essay on chocolate, “The Ultimate Indulgence.”
One way to beat winter is to travel someplace warm––at least in our imaginations. Geraldine Campbell takes us on a casual Caribbean beach trip in “Beach Vacation” where the sky is blue, the sea is even bluer and local BBQ and seafood are available in abundance.
Seafood is a wonderful way to lighten up winter meals and Italian chefs are known for seafood pasta dishes. In “In Season: Seafood Pasta,” Kate Bernot shares curious facts about squid ink pasta and some recipes collected from Italian chefs across the US.
Another way to lighten up is with the springlike colors of cauliflower. If that’s hard to believe, check out our Weather Permitting column, “Cabbage That Blooms Like a Flower.” Goes to show that signs of spring are everywhere if you know where to look. Who’s Hungry?™
Once the leaves start falling and the weather gets cold, I start gearing up for the holidays–all of the festive food, the comfort of family and all the unexpected surprises that come with the season.
As a kid, holiday surprises came wrapped as gifts, but now I see them as sharing fun and funny moments. That’s why I am particularly excited by humorist David Sedaris’s tale, The Cow and the Turkey. It’s a quirky tale that challenges the Thanksgiving turkey. Plus, we took a creative
leap and illustrated his story with photographs and recipes for holiday leftovers from some great chefs.
It has also been fun to give “sugar plums” a whole new meaning. Sugar plums will still dance in children’s heads, but Tim Burton’s sugar plum persimmon purée is delicious and healthier than any candy we can think of. In “Sugar Plum Dreams,” four famous pastry chefs share exclusive sugar plum holiday desserts.
Speaking of famous chefs, we are refocusing on the fantastic ideas that they bring to our magazine readers. We invited chefs Eric Ripert, Michael Anthony, Rick Bayless and the Beekman Boys to share with us their best-loved apple recipes. In “Apples” you’ll relish classic Caramel Apples, a Fine Apple Tart, Apple-Fennel Guacamole and more.
You’ve heard of glamping…we had some genuine fall fun by adding a dash of glamour to tailgating in “Glamgating”––our latest twist on Stone Soup. With a gleaming Airstream RV trailer, Buffalo Trace Bourbon, a roasted pig infused with aged maple syrup and a guest list including eight of Chicago’s finest chefs, no one even thought of asking, Who’s Hungry?
Happiest of holidays from the Who’s Hungry?™ crew. See you in 2014!
STEVE, DEIRDRE, IAN, JUDITH,
KATHRYN AND CECE
I have the best job on earth. And it just keeps getting more interesting and exciting every year. Pushing the boundaries of food photography is a thrilling challenge. And that is what’s important about this issue––capturing food related “experiences” to bring an increased dimension to our stories.
Food doesn’t spend its life sitting on a plate. At some point it was growing, blooming, mooing, clucking, snorting, buzzing or whatever comes naturally. That’s a fascinating connection I continually appreciate.
Which is what brought my crew and I to Joe Ricketts’ Double T Bison Ranch in Wyoming. In “Bison is Back” we visit this great American animal and explore why bison is finding its rightful place––once again––on our tables.
We’ve wanted to do a story on honeybees for a while, but had to wait for the right season. In “Sweet Shades of Gold” I get up close and personal to thousands of honeybees at Heritage Prairie Farm in Illinois. And top pastry chefs share creative dessert recipes from Honey Ganache to Honey Nougatine.
At St. Isidore’s Mead Dairy Farm in Wisconsin we get a first person glimpse of the routine of a sustainable dairy farm in “A Day in the Life”. The dairy herd was sweet, gentle and very cooperative considering that dawn was just breaking over the pastures. I couldn’t wait to taste Hannah, Jenny and Mae’s fresh milk in my coffee at breakfast. Who’s Hungry?™
Spring is the season of renewal. It’s that time of year when the sun shines longer each day, the grass grows just a little bit greener, and the earth begins to soften in the rain, shooting up new life.
As we embrace the growth we see outside, we also look to how we’ve grown inside—as a magazine, and as a team. When we launched Who’s Hungry?™ one year ago, we had a few exceptional staff members and a simple goal of bridging the worlds of food and photography. Since then, the magazine has evolved in ways we never could have predicted. Not only is it a deeply satisfying creative project, but it’s also been an opportunity to connect with and learn from some of the most interesting and knowledgeable professionals throughout the culinary world.
Each story in this magazine has taken us on a new adventure. We’ve discovered innovative uses for maple syrup at Burton’s Maplewood Farms; enjoyed holiday cookies from some of the nation’s top bakers; sat down with our favorite chefs; explored the secrets behind great food styling; ventured out on a Virginia fox hunt; and been pulled into the personal stories of great
writers. I want to thank everyone involved, past and present, who have helped make the magazine what it is today.
With one incredible year behind us, we look forward to embracing the next and all the growth that is yet to come. I hope you’ll grow right along with us and continue to ask “Who’s Hungry?”™