New Studio City Eatery is Kismet
There is something for everyone there.
COVER: Edible mushrooms have made quite the resurgence in local cuisine. Find out who is growing them locally in our story on Hungry Gardens, and where else you might find them in our story on Collecting and Connecting. Photo of Fungi Valley fungi in baskets at the Atwater Village farmers’ market by Carolina Korman.
Publisher’s Post
Winter in our part of Southern California might not bring snow, but it certainly keeps us on our toes. One week, we cavort at the beaches with temperatures more suited to late spring, (happy holidays?), and the next, the Atmospheric River swings by for a cool breezy visit.
Historically, winter is a quieter, slower season. A time when the crops have been collected and preserved, the nights are long and nature is outwardly resting, preparing for the resurgence of spring. Nowadays, our busy lives don’t give us much of a chance to step into the quiet rhythm of the natural world, so we must do so with intention and purpose, finding some sort of balance that allows us to walk in both worlds.
As we jump into the second issue of this publication—not to mention beginning a brand-new year— I’ve been thinking a lot about what that balance of city life and nature looks like in the urban wonderland that is the Valley. Maybe it looks like creating an oasis of plants and trees and bird baths and feeders in your backyard or patio. Maybe it is carving out time to hike the nearby hills or walk in our many park reserves. Maybe it is focusing on seasonal foods and getting creative in the kitchen.
For me, sometimes it looks like taking my coffee outside in the morning or savoring the evening outdoors with the moon and my glass of wine. It looks like meeting at the nearby park to work out instead of going to the gym. Once in a while, it looks like taking the long way so that I can gawk at the ocean like a tourist. And this year, I am determined that it will look like making sure seasonal foods grace at least half my plate each day.
Whatever it looks like to you (and I am very interested to hear what that might be), it is my goal that we at Edible help you find easier ways to get there. With that intention, in this issue, we are including tips to sneak nutrient-dense vegetables into comfort foods; ideas to make the most of your farmers’ market visits; and recipes to bring the season to your plate, just to name a few.
I hope that the stories we share inspire you to discover new pathways to balance and community. I know they do for me.
Until next season, happy eating!
Tami
Publisher and Editor
