The Makers Issue

Local makers Chef Kenny Gilbert, Potter Breanne Rupp, Candy Maker Lisa Kiral, Chef Vernetta Stewart and Woodworker Pete Mignone

The holidays provide a wonderful excuse to pause and give thanks to the makers who take an idea and bring it to life. Let’s hear it for the businesses and individuals who have a hand in crafting our local food and drink businesses, engage with our community and share the goal of an even better future. When we buy a product from a local maker, we see the hands that shaped the ceramic plate 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.

The Makers issue is a celebration of local entrepreneurs, those who seek answers and solutions to questions, and the roles they play in making our community more vibrant. In a story by Josué A. Cruz, you’ll learn how Rethreaded, a nonprofit in Jacksonville, is using artisanal toffee to make life better for survivors of human trafficking. Jack Twachtman chats with Pete Mignone, whose near-death experience with a tree led him to start his woodworking business. Go behind the scenes and read why, in this digital age where almost any recipe can be at your fingers in moments, Chef Kenny Gilbert decided it was time to make a cookbook. Find out how a little-known piece of African American history determined the name of a new line of bourbon whiskey.

This issue's From the Oven serves up pie recipes that are guaranteed to make any gathering a little sweeter. If you’re looking for inspiration to turn holiday leftovers into new culinary masterpieces, check out the Seasonal Plate recipes, with tips from local chefs on ways to reuse and recycle food to reduce waste. And speaking of cutting down on waste, learn how to wrap presents with tea towels instead of paper. (Plus, you end up giving two gifts to the lucky recipient!)

However you make your way through the holidays, I hope you can share meals with loved ones during the coming days and that your celebrations include appreciation for all those who play a part in growing and preparing our food. I would like to extend gratitude to our loyal advertisers, readers, subscribers and contributors who have helped make Edible Northeast Florida a community platform for the discussion and celebration of our local food system.

Lauren Titus, Editor

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STORIES FROM THE MAKERS ISSUE