Spring Issue is Now on Newsstands! BIKINI RUSTICA, Recipe by Gypsy Kitchen
Get Real
What better way to begin a new year than with a fresh foot forward grounded in authenticity? With that in mind, we’re kicking off 2019 with our “Get Real” issue. Food editor, Shelley Skiles Sawyer, dives deep into the world of oysters and its origins in her feature, “The Oyster: A bivalve worth boosting.” Beverage editor, Donna Brousseau delivers pearls of wisdom with a no-nonsense list of everyday drinking wines perfect for any occasion in “Wine Essentials,” then goes on to teach us all how to sling swoon-worthy cocktails with five ingredients or less in “Simplified Spring Sipping.” In “Chef Profile,” Jennifer Bradley Franklin, meanwhile, talks Ayurvedic diets with Shannon Sliger. Lia Picard reports from Gunshow’s veggie-forward dinner benefiting Georgia Organics in “A Vegetarian Feast.” I’m hopeful you’ll find real advice in this issue and that you’ll discover people and places that excite you. As we march toward spring and time’s perpetual motion forward, take a moment to appreciate the beauty of simple ingredients and to cherish the everyday. Kelly Jordan, managing editor.
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