In Our Summer 2020 Issue

Editor's Note (entire Summer 2020 Issue below):
 

I normally use this space to describe the change in the season and to talk about foods that go with that season. But for the summer of 2020, the whole world has changed far too much to make those types of observations relevant. The pandemic has changed Life As We Knew It.

So this issue of Edible Columbus is much different from any other in our 10-year history. It’s not a celebration of food, but a look at how all of the people and businesses across the food spectrum have been dealing with the unprecedented and frightening challenge of COVID-19.

We have heard the emotional stories of businesses that might not survive the state-ordered shutdown. We also have heard many inspirational stories of people attacking this challenge with creativity and resiliency, working to lift up the community even when they are hurting themselves.

When we set out to do interviews, we decided to start with a number of people who have been featured in past issues of Edible Columbus to see how their lives have changed. We also spoke with some people whose businesses were recently launched about the special challenges of trying to establish themselves under difficult circumstances. I’m thankful to everyone who took the time to share their stories with us.

You will find seven subject areas covered in these articles, and each article presents several individual stories of food-related enterprises. We visit farms and restaurants and markets, but we also have the stories of some nonprofits—long-established ones and new ventures—that look after the most vulnerable members of our community.

I take away from this experience some important lessons in how we all need to support the food businesses that we value. While restaurants were shut down except for carryout orders, my wife and I made a point to continue ordering from our favorite restaurants. But after Angela Petro of Together & Co. and Sweet Carrot educated me on third-party delivery services—“a scourge on our industry,” she calls them—I never again had food delivered. She said you can best support restaurants by ordering directly from them and picking up your food, cutting out the third party that takes up to 30% of the check, which is often the entire profit the restaurant would have made on your meal. So that’s what we do.

We also have been to both the Worthington and Clintonville farmers markets, where vendors told us business has been strong even though customers have to order and pay in advance. Perhaps, in the middle of a pandemic, we are paying closer attention to where our food comes from. That would be another good lesson to come from an unfortunate situation.

Whatever your circumstances, I wish you the best for this unusual summer season when patience and kindness and concern for others are needed more than ever.

Gary Kiefer
gary@ediblecolumbus.com

Cover photo: Ginasanders | Dreamstime.com