Winter Issue is Now on Newsstands! Arnette’s Chop Shop’s Wagyu Beef Ribs
Breaking All the Rules
Different can often lead to better, and rule-breaking can sometimes lead to extraordinary. When we talk about food, pushing against what’s on-trend or what’s been considered the “standard” has often revealed culinary gold. Bucking again convention, Anthony Bourdain became a global icon and, in his death, continues to influence and inspire fans to live wildly, travel with hunger and embrace differences. For the winter issue, we pay homage to this concept with our “Breaking All the Rules” theme. I find it a fitting choice for this time of year when so many of us are motivated to make changes in our lives, be more daring and readjust our priorities. Donna Brousseau does a deep dive and takes a soul-searching look at mocktail culture (“Mad About Mocktails”). Shelley Skiles Sawyer investigates the mysteries of the keto diet (“Sweet Keto Creations”), and Whitney Miller bucks the rules of baking (“Bake with Abandon”). True, rule-breaking isn’t second nature for me. But, this year, I’m challenging myself to be a bit more daring, to try things with a little more risk and more reward. Maybe I’ll live a little more fully, be a little bolder and leave a bigger wake that inspires other to break boundaries, too. Kelly Jordan, managing editor.
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