"Everywhere I go, I always look for creative entrepreneurs, whether it's artisans and craftsmen, small farmers and gardeners, or restaurateurs who use fresh, locally sourced ingredients. I admire the courage and self-reliance it takes to start your own business and make it succeed."
– Martha Stewart
What’s old is new again, as the resurgence of interest in artisan businesses suggests. Prior to the Industrial Revolution, the majority of consumer products were created by skilled workers at small businesses. Lately it seems we are returning to that model, with a preponderance of handcrafted products found in local shops, restaurants and farmers’ markets. While artisan may have become a buzzword in marketing and advertising (even McDonald’s has jumped on the bandwagon and sells an artisan chicken sandwich), due to a variety of cultural, economic and social factors, there is a growing consumer demand for small batch food, drink and household items handmade by artisans.
This desire to seek out handcrafted items is not surprising in an age where we ask where our food comes from and how it was produced. When we buy a product from an artisan, we see the hands that shaped the ceramic cup or measured out the ingredients in the hot sauce or a loaf of bread. A connection is made, and whenever we use that product, we are reminded of a place, a story, a person.
This issue is a celebration of our local artisan businesses and the role they play in our community. We explore the reasons why we are seeing a renaissance of artisan offerings in the food and drink world, and consider the importance of farmers’ markets as incubators for those businesses. We profile local food entrepreneurs and their ongoing desire to pursue their dreams, even as they adjust their business models for long-term sustainability. Want to stock your kitchen with locally made tools and accessories? Use the list we compiled to add beauty and functionality to meal-time chores.
Although it falls toward the end of the year, September signifies the beginning for Edible Northeast Florida, as it is the month our first issue was published. This year marks our third anniversary, and we would like to extend our gratitude to our loyal readers, subscribers and contributors who have helped make the past three years so enriching. Much appreciation also goes to our advertisers, whose support enables us to provide this community platform for the discussion and celebration of our local food system.
Thanks to all of you who share our vision and commitment to local. We’d love to hear about your adventures discovering artisan businesses throughout the region. Be sure to tag us @edibleneflorida.
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STORIES & RECIPES FROM THE ARTISAN ISSUE
Artisans Craft a New Economy
The Right Cut
A Guide to Finding Locally Made Kitchen Tools
Cultivating a Micro Farm at Sawgrass Marriott Resort
Sweet Potatoes: A Super Southern Staple
Chef's Round Table: Artisan Bakers at Coffee Shops
From Popsicles to Cocktails: How to Survive as a Food Entrepreneur
Sheet Pan Broiled Fish
Chicken Cutlets with Tomato Gravy
Jax Bread Co: Artisan Bakery on the Southside
Pane Siciliano
Artisan Bitters: Cocktail Alchemy from Bark, Root and Leaf
Earth and Fire
Making ceramic cookware is an ancient trade that brings memory, meaning and connection to the way we experience food.
Juicy Roots Farm: A Growing Enterprise
On the outskirts of Jacksonville, sits a small plot of land and a family committed to sustainably growing food.
Easy Salt Dough Ornaments
This fun DIY is great for kids, both young and old. Just make sure no one eats the dough.
