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The cooked squash is so creamy on its own that there’s no need for milk or milk alternatives in this vegan soup. Photo by Sara Schober. Serves 6-8 Ingredients 1 (3-pound) butternut squash, peeled 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 tablespoon fresh sage, chopped 1 teaspoon fresh rosemary, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger 4 cups vegetable broth Salt and freshly ground black pepper Chopped parsley for garnish Instructions Peel squash and cut in half lengthwise. Remove seeds, then chop into small pieces. Clean seeds and roast on a sheet pan for 15- 20 minutes at 300°. Remove from oven and set aside. Heat oil in a large Dutch oven or stock pot. Add onions, season with salt and pepper and sauté until translucent. Add squash and cook until vegetables begin to soften. Stir in herbs, garlic and ginger. Add broth and simmer until the squash becomes tender, about 20 minutes. When the squash is soft, transfer mixture to a blender (or use a hand blender). Blend until soup is vibrant orange and creamy. Season to taste with salt and pepper. Garnish with chopped parsley and roasted squash seeds.

Northeast Florida Farmers are Reinventing Local Agriculture Ben Wells stands in the field of organic produce at his farm in St. Augustine. Photos by Amanda Rosenblatt. Forecasting is the process of predicting or calculating based on results of relevant data. This term has many applications, but in the agricultural industry, forecasting the weather has been the basis of many decisions on farms. This is a daily occurrence for growers, as they decide whether to fertilize, manage pests, irrigate or harvest. But forecasting is not limited to the weather. It is also influenced by demands of the consumer, changes in seasonal climates and even the price of seed. These routine choices escalate into larger, big picture decisions for farmers: Do I continue to grow this crop species? Do I invest in AI equipment? Do I convert from conventional to organic? Do I open my gates to agritourism? The day-to-day decisions of farming help growers determine if there is a need to evolve or stay consistent in the long run. St. Johns County has a long history of agriculture, and while it is known for being home to the “Potato Capital of Florida” in Hastings, not all farmers have continued to grow potatoes. Some have maintained the potato growing tradition but diversified their crop rotations with more plant families. A few have started with chip potatoes and converted to producing fresh, tablestock varieties. Others left potatoes behind and went in a completely different direction. What do they all have in common? They monitored the forecast and determined that it was in their best interest to either diversify or change their production practices. What binds these farmers together is a shared spirit of innovation – a deep understanding that survival means constant evolution. The Johns family of Tater Farms began as a potato producing farm in Hastings. But in 2005, Frank Johns began the transition from potatoes to sod, which ultimately proved to be a great and prosperous conversion. That one plot has expanded into 4,000 acres, and a reputation for excellence in the turf industry. That is why they are often requested by UF/IFAS to host on-farm sod research trials, such as with Dr. Kevin Kenworthy of the Agronomy Department. Dr. Kenworthy has worked with Tater Farms and referred to them as being a “constant source of support” for his decades of research, while representing “one of the state’s largest and most influential growers.” The evolution of Tater Farms continued in 2018 as Carleton and his mother and farm owner, Polly, started planting citrus trees. They already mastered the method of producing a perennial crop like turf, so citrus seemed to be right up their alley. “I enjoyed that I could finally grow something that I could eat,” says Carleton. When he was younger, while helping his dad sort out the rotten potatoes, he wished that they grew something sweet like berry or fruit crops, so this has been a long-term dream. Historically, citrus was a common commodity in the area, as seen in all the names of towns and cities in surrounding counties that pay homage to citrus: Fruit Cove, Mandarin, Orange Mills, Satsuma. Northeast Florida is not new to citrus production; it migrated south as our winters became too chilly to risk the chance of freezing. As invasive pests and changing climates challenged traditional cultivation, farmers like the Johns found new paths forward, with North Florida potentially becoming a sanctuary for cold-hardy tangerine varieties such as the Noble Juicy Crunch Tangerine, available at various grocery stores in Northeast Florida. Ben Wells Produce in St. Augustine tells another chapter of this ongoing story of agricultural adaptability. For three generations, the Wells family grew potatoes, but Ben saw an opportunity to take a chance at adding in another form of farming – certified organic production. Was this decision based on consumer demands or personal preference? “A little of both,” says Ben. “We are always looking for innovative ways while continuing sustainable practices to create diversity.” He has accomplished this while continuing his large-scale, conventional production with Frito-Lay. Ben also says that this helps him maintain a team of skilled workers year-round, “as well as keeping our employees busy while we await our grand finale – our potato harvest.” This new organic practice does not apply just to potatoes, but to a wide range of species and varieties, from carrots to green beans to okra. Converting to USDA certified organic production practices is not quick nor easy; it's especially challenging in Florida. Fields must be spared from any prohibited substances for three years, along with maintaining records of the farming practices and an annual inspection. Ben and his family explained that they continue to add more seed varieties to their rotation as North Florida’s weather patterns can be quite challenging. He credits his ability to evolve with the changing seasons to seed research as it has provided the “greatest advantage to extending crop seasons and creating a quality product.” This philosophy has resulted in multiple awards from Frito-Lay for their potato crop quality. Our farming community is adapting to many changes, ranging from increased flooding problems to rising market values of land. To maintain a career in agriculture, farmers, like all business owners, must be profitable to maintain their operation. Some years they break even, with factors intervening outside of their control. They face challenges like the flooding of creeks which prevent parcels of fields from draining properly. There are limited crop species that can handle standing water, but they do exist, like rice and sugarcane. Since the pandemic, St Johns County property values have skyrocketed, and farmland is a convenient site to start development, as it has low property taxes with large chunks of cleared land for commercial or residential projects. Farming tends to be a family effort. Agricultural landowners have to consider keeping their legacy behind for future generations as well as the ability to retire comfortably. The challenges continue, and our farmers of St. Johns County are proving that they can adapt, survive and be successful. There is still great hope for the legacy of farming in this community, even with rising sea levels and a great spike in population growth. What can we as consumers do to help farmers stay in business? Ben Wells says that we should educate ourselves on the seasonality of our crops and “purchase the agricultural products that come from American farms.” Conveniently, you can find what's in season to support buying local.

Where Northeast Florida locals eat when it's hot, chilly, rainy or just perfect outdoors. Northeast Florida weather can be fickle. One minute it's sunny, the next it's raining, and during this time of year, it might also be freezing, all in the same day. So, where might you go when the weather is...weathering? We asked Northeast Florida locals just that: where they like to eat, given specific weather conditions; really hot, cold, rainy and perfect. Their dining recommendations span the full breadth of where we live and eat, each tailored to specific weather conditions. Each recommended place is from a local who has learned through experience exactly where they want to be when the clouds shift or the temperature fluctuates. From fried chicken on cold nights to legendary patios in sunshine, these are the spots that make our region's food culture what it is. Next time you check the forecast and wonder where to eat, let this guide from your neighbors help you. The best meal is always the one that matches the weather and the mood it puts you in. Do you have a go-to spot for a specific weather condition? Tell us where you like to eat and tag us @edibleneflorida. JOSEPHINE , AVONDALE Haley Davis @thehaleydavis DOCKSIDE SEAFOOD RESTAURANT , JACKSONVILLE BEACH “Our favorite place to go on a perfect-weather day is Dockside, where the atmosphere is easy-going and coastal. It’s the perfect spot for an East Coast sunset view.” Cheyenne and Chawnee @shopcheyandhchawn LA BODEGA ORIGINAL , LAKESHORE “When it’s perfect weather here in Jacksonville, my favorite place to eat is La Bodega Original. This Puerto Rican restaurant reminds me of being back on the island. They have the best mofongo and pork in town.” Yanira Yaya Cardona @yayalovejax THE BRIX , JACKSONVILLE BEACH Devin James Carvajal @devincarvajal THE DISTRICT SPR , SPRINGFIELD “When it’s perfect outside, I love heading to The District and settling into their Peacock Garden. It feels like stepping into someone’s cozy backyard, bright, welcoming, and full of that Springfield charm.” Bryana Dunn @Travelwelldunn ROYAL PALM VILLAGE WINE AND TAPAS , ATLANTIC BEACH Philip Bennet Walker @philipbennettwalker THE REEF , ST. AUGUSTINE Rance Adams @ranceadamsmedia OAXACA CLUB , JACKSONVILLE BEACH Bethany @artdarlingjax TAQUERIA CINCO , RIVERSIDE “Taqueria Cinco is my wife’s and my favorite summertime eatery. The food is always fresh and delicious, and we absolutely love the outdoor seating in their beautiful plant oasis.” Chef Onyx @chefonyxseven LUCKY CAT DIM SUM , MANDARIN Jeffery @spearwrites MALACHI’S ICE CREAM BAR , RIVERSIDE Chanelle @breezefeeds SLIDER’S OYSTER BAR , NEPTUNE BEACH “When it’s hot outside, I really like to go to Slider’s and get a tray of oysters and a bloody mary. It’s the perfect place to watch people walk by and take in some sun.” Shannon @shannonrosegreene BILLY JACK’S BBQ , MAYPORT Malcolm @malcjax MEZCAL SPIRIT OF OAXACA , FERNANDINA BEACH Yoanna @yomania DOROTHY’S DOWNTOWN , JACKSONVILLE “My favorite restaurant for cozy nights is Dorothy’s Downtown. Their red beans and rice are the best I’ve had – pure comfort during this time of year.” Ashley Sachiko @bossfidence SAINT , ST. AUGUSTINE “Saint in downtown St. Augustine is fantastic to visit anytime of year for their views of the bay. But particularly in the fall and winter, they have a great outdoor courtyard with fire pits.” Christina Swyers @therealchristinaswyers ORSAY , AVONDALE Dani Colding @thecoldcraftsman MESA , AVONDALE “Mesa is a cozy haven that chases away a chilly night the moment you step inside. Every dish on the menu features rich flavors and thoughtfully selected seasonal ingredients.” Dea Howald @deahowald CONGAREE AND PENN , NORTHWEST JACKSONVILLE Emily Dunkley @emilydunkleycreative MAKENU , ATLANTIC BEACH Katie Sims @misskatiemae 13 GYPSIES , RIVERSIDE “My favorite cozy spot for rich, delicious, soul-warming small plates has always been our neighborhood staple, 13 Gypsies. The roasted potatoes, spicy pasta and mushroom Sevilla paired with a perfect glass of red wine are chef ’s kiss.” Tenley Dietrich @tenleydietrich CHANCHO KING , MURRAY HILL Brandon Alexander Boudreau @boudreauwineeco NOURA’S , LAKEWOOD Gabrielle Magid @strongerthanstigma SALUMERIA , ATLANTIC BEACH Jadyn Nottingham @jadynnottingham 1748 BAKEHOUSE , SPRINGFIELD “As soon as it rains or dips below 72 degrees, I head to 1748 Bakehouse in Springfield for their soup. They offer two selections daily, one with meat and one without, and they frequently change varieties.” Heather Schatz @hbschatz MEZZA LUNA , NEPTUNE BEACH “There’s nothing better than Mezza Luna’s covered patio during a rainstorm: the soft glow of string lights against wooden beams, a Hugo Spritz in hand and Sinatra on the speakers.” Madison Delaney Dawson @madisondelaney____ COMMUNITY LOAVES , MURRAY HILL Victoria Asprey @__victoriamoronta DOMU , TOWN CENTER Shanti Hollis @somethingnewwithshanti

This vibrant grain bowl showcases the best of winter citrus and seasonal vegetables. Charred broccoli provides a smoky contrast to sweet mandarins, while a honey-miso vinaigrette brings everything together. The components layer beautifully and keep well throughout the week. Photo by Amanda Rosenblatt. Serves 4 Ingredients 1 large head broccoli (florets and stems), cut into bite-size pieces 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper 2 cups cooked farro or brown rice ½ cup toasted almonds 2 mandarins, segmented Olive oil, salt and pepper For honey-miso vinaigrette 1 tablespoon white miso 1 tablespoon honey 2 tablespoons rice vinegar or citrus juice 3 tablespoons olive oil Pinch of salt Instructions Heat oven to 425°. On a large baking sheet or roasting pan, lined with parchment paper; toss the broccoli with olive oil, salt and black pepper. Roast for 12 to 15 minutes. The broccoli should be bright green with charred edges, tender but still has some bite. In a large bowl, toss cooked grains, warm broccoli, toasted almonds and citrus segments. To make vinaigrette : Whisk ingredients until smooth and combine with the rest of the ingredients in a bowl. Serve warm or at room temperature. Transform This Recipe Portion leftovers into jars or bowls with chickpeas for grab-and-go lunches. Toss remaining components with fresh arugula and a splash of vinaigrette for a completely new grain bowl. Chop leftovers and sauté into an egg scramble for a nutrient-packed breakfast. Leftover roasted vegetables also make a perfect salad topper or sandwich filling. For a dinner upgrade, add seared salmon or crispy tofu for extra protein.

Crispy chickpea fritters studded with roasted winter squash make a satisfying main or side dish. The bright lime-cilantro yogurt cuts through the richness, while the fritters themselves hold up beautifully to reheating and repurposing throughout your week. Photo by Amanda Rosenblatt. Serves 4, with extras Ingredients For chana fritters 1 (15-ounce) can chickpeas, drained and rinsed 1 cup cooked winter squash, mashed (butternut, kabocha or acorn) ½ cup chickpea flour (or all-purpose flour) 2 green onions, finely chopped 1 clove garlic, minced 1 teaspoon cumin ½ teaspoon smoked paprika Salt and pepper, to taste Olive oil, for pan-frying For lime-cilantro yogurt 1 cup plain Greek yogurt 1 tablespoon lime juice 1 teaspoon lime zest 2 tablespoons chopped fresh cilantro Salt, to taste Instructions To make chana fritters : In a bowl, mash chickpeas. Add cooked squash, flour, green onions, garlic, spices, salt and pepper. Mix until combined. Form into 8 to 10 patties. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook fritters 3 to 4 minutes per side until golden and crisp. To make lime-cilantro yogurt : Mix yogurt, lime juice, lime zest and cilantro for dipping sauce. Transform This Recipe Stuff leftover fritters into pita with greens and a drizzle of yogurt for an easy lunch. Reheat in the oven until crispy and use as a salad topper. Double the lime-cilantro yogurt sauce. It's perfect as a sandwich spread or vegetable dip throughout the week.

A warming, citrus-forward stew that celebrates Florida's winter bounty. Brown lentils and tender greens are brightened by fresh lemon, while earthy cumin and smoked paprika create depth. Make extra, as this stew transforms beautifully throughout the week. Photo by Amanda Rosenblatt. Serves 4, with extras Ingredients 2 tablespoons olive oil 2 cups brown lentils 1 large onion, diced 3 cloves garlic, minced 2 large carrots, diced 2 stalks celery, diced 6 cups vegetable broth 2 cups chopped greens (kale, collards or Swiss chard) Zest and juice of 1 large lemon 2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon salt, to taste ½ teaspoon pepper, to taste Olive oil, for finishing Shaved parmesan, for serving Instructions In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté onion, garlic, carrot and celery until softened, about 5 to 6 minutes. Stir in cumin, paprika, salt and pepper. Add lentils and broth, bring to a boil. Reduce heat and simmer uncovered for 25 to 30 minutes until lentils are tender. Stir in chopped greens and cook for 5 more minutes. Remove from heat, add lemon zest and juice and adjust seasoning to taste. Serve in a big bowl with a drizzle of olive oil, more lemon zest and a crumble of parmesan if desired. Transform This Recipe Reheat and slightly reduce the lentil stew, then spoon over roasted sweet potatoes. Drizzle with tahini or yogurt for stuffed sweet potatoes. Blend the remaining stew into a creamy soup, top with olive oil and feta and serve with crusty bread. Pro tip : Double the batch and freeze in a wide container for quick meals on busy days.

The emergence of the "Third Place" in Northeast Florida At Chancho King, an Ecuadorian cafe and gathering spot in Jacksonville's Murray Hill neighborhood. Photos by Mara Strobel-Lanka. The term “Third Place” may not be widely known, but it’s quietly been answering some common questions for decades: What do I do after work? What's for dinner? Where’s everybody hanging out? Coined by American sociologist Ray Oldenburg, “third place” refers to spaces outside of the home (the first place) and the workplace (the second place) where people go to connect with their community. These spaces require a few key components: accessibility, low or no entry cost and, perhaps most essentially, conversation. More loosely defined, they're the places where we meet new friends and keep up with old ones, where we flock for inspiration and escape, where we run inside to dodge the literal and metaphorical rain and where we find a home away from home. Today, many of the third places we grew up with are going extinct. Malls of the past are now empty or under construction, paving the way for a whole new era of social interaction. The social clubs, riverfront parks and open-air concepts coming up behind them package cherished community values with a refreshed facade. There are several upcoming projects that are launching in response to the growing demand for third places. The Block is a meeting place coming to Jacksonville's Southside, consisting of shipping containers filled with many favorite local food and drink vendors. The Phoenix Arts & Innovation District in Jacksonville’s North Springfield neighborhood offers a destination for artists to work and the community to play. The newly opened Riverfront Plaza is a scenic meeting place that draws families and friends downtown, while The June is an elevated and exclusive private members club where taste, atmosphere and attention to detail reign supreme. These spaces have captured the attention and funding of developers and the anticipation of residents across Northeast Florida. If their success surpasses the buzz surrounding their openings, there will be a new crowd of third spaces following in their footsteps. Daniel Moffat, owner of K9 Social and The Block, immediately said, “That's us!” when I shared the definition of third places with him. The idea behind his new venture is for North Florida families to have a place to spend their whole day: from morning fitness to afternoon football to dinner with friends, where dogs and kids can run around freely and safely. “I know there's a need for it because I see it any time I go out with my kids,” says Moffat. “Why isn't there a place where families can go and have fun and parents don't have to stick an iPad in their faces?” Phoenix Jax has already added galleries, coworking spaces and event venues to its district, but its plans don't stop there. According to vice president and chief experience officer Emily Moody, the eight-plus acres they're designating for food halls, retail, outdoor classrooms, greenspace and housing are newly designed but they all pay homage to the original buildings and the area's history. “When I travel,” Moody says, “I seek out places like this, like what we're building. I think this will truly be a destination for people near and far.” “Third place and placemaking are synonymous,” says Haley Wright Tinkle, director of events at Downtown Vision and community organizer behind Grl Crafts and Chunky and Funky. As part of her full-time job, she has been part of the team behind Sip & Stroll, Art Walk and other events that have drawn thousands of people to gather in Jacksonville's urban core. In her free time, she curates craft meetups and plus-size clothing swaps that have given folks across the region an inclusive way to meet new, like-minded friends. “The more niche or curated a third place is, the greater sense of belonging it fosters in its community,” says Wright Tinkle. What's better than a third place outside of work and home? A third place outside of work and home where you share something in common, something to connect over, with everyone you meet. That something could be as broad as a neighborhood or as specific as a hobby, the connection as brief as a shared drink or as long-lasting as a relationship. This sentiment helps predict which of the upcoming third places will thrive in the coming years. The spaces that stand the test of time will be the rooms, clubs and parks where we feel most at home, the ones we bring our friends and family to and can’t stay away from. “One of the crowning achievements as a human being is becoming a regular somewhere,” says Wright Tinkle. She jokingly calls Murray Hill's beloved Chancho King, “church,” which is one of her favorite third places. “I get that same feeling when I'm sitting around a table sharing a meal with the humans that I love, eating some of the best food in town and the owners are coming out and sitting down with us… and it's just pure magic,” she says. “It's my church.” Third places are by no means a new invention, but they are evolving alongside our area’s modern needs. They may mark a trend in Northeast Florida’s development, but they’re also here to stay. As we welcome The Block, Phoenix Arts + Innovation and a plethora of waterfront parks, coworking spaces and membership clubs to Northeast Florida, we’re also greeting endless opportunities for new conversations, routines, collaborations and friends. What’s in the forecast for 2026? Brand new places to explore outside of home and work.

The changing landscape of beverage culture Amanda Jones, SIP Bar Manager, prepares non-alcoholic cocktails on a regular basis at the bar in downtown Jacksonville. Photo by Cole LoCurto. Edible Northeast Florida first visited the “sober curious” movement back in 2020, during “Dry January.” At the time, it was unclear if the movement was a passing fad, or if it had more staying power. As it turns out, not only is the spirit-free movement still around, but it is also continuing to grow in popularity, especially among young adults who tend to be more mindful about what they consume. Some are even taking their curiosity a step further and choosing a completely sober lifestyle. “It started as a trend, but it's evolved into a genuine shift,” says Brianna Lynn Badea, executive director of operations for Decca Live, Sip on the Roof and Keane's Tavern. “The quality of zero-proof spirits, mixers and craft ingredients has come a long way, and guests now expect that same creativity and care whether there's alcohol or not. I think [the movement} is absolutely here to stay.” In fact, Badea noted that her team introduced a non-alcoholic (NA) cocktail menu shortly after SIP opened in Downtown Jacksonville last spring. “From the beginning, we wanted to create a rooftop experience that was inclusive for everyone, not just those drinking alcohol,” Badea says. “Once we saw the growing interest from guests asking for 'something fun but not boozy,' we made it a permanent part of the menu.” These NA concoctions now sell steadily every weekend and have become a core part of SIP's beverage program. So much so that its sister venues offer NA options as well, illustrating that a night out on the town doesn't need to result in a hangover the next morning. Shannon Michelle, a bartender at SideCar Jax on the Southside and advisor for online booze-free bottle shop No/Low, has been sober for six years and witnessed the movement grow first-hand. “I can tell you from the beverage side, it has skyrocketed. Back in 2019, when I first dipped my toes into sobriety, the options were few,” says Michelle. “I was elated to have Heineken 0.0 available when before we were sequestered to years old 'near beers' of the past. But with the inclusion of NA spirits coming to market, like Seedlip and Ritual, I was able to start creating NA cocktails behind the bar that I was working at and see the consumer shift at the same time.” According to Michelle, the NA beverage market is now a roughly $385 billion dollar industry, with NA spirits leading the charge, followed by NA beer and wine. “It's been a wild ride, and I believe we've barely even gotten close to the ceiling,” says Michelle. In addition to NA spirits, a number of other options, such as kava, kombucha, NA beer and wine, energy drinks and CBD and THC-infused drinks as well as low alcohol by volume (ABV) cocktails, have become more mainstream. (As of press time, the federal government was starting to crack down on products containing hemp.) Some of these alternatives even claim to provide a “buzz,” minus the side effects that can sometimes accompany an alcohol-induced buzz. “More non-alcoholic options means less likely messy drunk nights and better mornings after,” says Yhang Quintero, who owns Wildcrafters, which is known for its NA kava cocktails and now operates as a pop-up. He is also involved with The Emerald Tea Room, an alcohol-free space for wellness activities in Mixon Town with an evolving menu. “Wildcrafters always does well at events whether or not there's alcohol there. Some people choose us because of the specific plant-based products or flavors we offer, some choose us out of curiosity and some choose us because they just don't drink,” says Quintero. For the most part, he says that younger generations tend to be the most attracted to his booth at events. Meanwhile, over at Intuition Ale Works and the Bier Hall at Intuition in Jacksonville's Sports and Entertainment District, chief operating officer Brad Lange says, “We've carried non-alcoholic beers for several years. Before then, we'd occasionally have a customer ask for one. But the demand really increased in the last few years. It's funny, I really started to notice the shift when the majority of bands playing in the Bier Hall began asking for a NA beer option on their hospitality rider. That's when it hit me that times were changing.” Intuition has carried NA beers for the last several years – once the demand for them started to increase – but does not brew one of its own, as it requires special equipment. However, Lange hinted that the brewery may be toying with some other innovative, non-traditional items in 2026. The increase in and availability of alternative options to alcohol is just one of the reasons folks, especially younger ones, are passing it up. Another is health and wellness. “The big factor is the generational shift in drinking habits,” says Lange. “The craft beer boom was driven by Gen X and Millennials, but those folks – me included – are getting older and maybe slowing down their beer intake. Meanwhile, Gen Z isn't as beer-focused. A lot of younger drinkers are more health-conscious and looking for low-calorie or alcohol-free choices. Many of them drink less alcohol in general, and when they do go out, they might opt for a cocktail, a spiked seltzer or an NA beverage instead of a 'traditional' pint.” According to Gallup's August 2025 poll on alcohol consumption, “The percentage of U.S. adults who say they consume alcohol has fallen to 54%, the lowest by one percentage point in Gallup's nearly 90-year trend. This coincides with a growing belief among Americans that moderate alcohol consumption is bad for one's health, now the majority view for the first time.” Prior to the organization's most recent poll, the rate has only been under 60% fewer than 10 times. “I do think that there is a greater awareness of the health risks associated with alcohol consumption,” says Dr. Sunil Joshi, the chief health officer for the City of Jacksonville. “There is also a growing recognition of the impact of alcohol on mental health and well-being. And since there is a push to recognize mental illness, minimizing alcohol consumption is seen as a healthy coping mechanism.” As far as younger generations leading the charge goes, the Gallup poll also found that “young adults had already become less likely to report drinking alcohol a decade ago, but that trend has only accelerated, with the rate falling from 59% in 2023 to 50% today. This puts their drinking rate below that of middle-aged and older adults, although fewer in those groups are also claiming to drink than did so two years ago.” “It is pretty clear that the younger generation is putting health and wellness as a priority in their lives,” says Dr. Joshi. “With this type of lifestyle, alcohol consumption becomes less important. The younger generations are also more accepting of non-drinking lifestyles and there is less pressure to drink in social or after work situations compared to other generations.” Dr. Joshi suggests that those who are limiting or nixing their alcohol consumption for health reasons consider alternatives such as NA beers and wines, low ABV or NA beverages without heavy creams and sugary syrups, coconut water and sparkling water. While a number of Northeast Florida bars, restaurants and venues, aforementioned ones included, have been quick to adapt to this changing landscape, others have not. And that could cost them business, especially as more people explore cutting back on or eliminating their alcohol consumption. “Menu placement is really everything,” says Michelle. “Putting three to five non-alcoholic drinks on your already existing beverage menus validates an entire community's worth of people who come to your establishment.” “The other upside of having a non-alcoholic menu? It decreases anxiety for both the bartender and the guest,” says Michelle. “The guest feels legitimized and confident to order a menu cocktail that took just as much effort as its competitors, and is likely to order more than one, while the bartender no longer has to guess what the guest might want or conceptualize a new drink on the fly during a busy service. It's a win-win-win scenario.” And who doesn't want to be part of a winning equation, especially a hangover-free one? “The biggest thing is inclusion,” says Badea. “We want everyone, whether they're drinking or not, to feel welcome, celebrated and part of the moment. Great hospitality should never depend on what's in your glass.”

The spirit-free movement continues to grow in popularity, especially among young adults who tend to be more mindful about what they consume. Some are even taking their curiosity a step further and choosing a completely sober lifestyle. These non-alcoholic drink recipes are perfect for an at-home happy hour or dinner party. Riverside Riviera A sophisticated non-alcoholic whiskey cocktail that balances bright blackberry and tart lemon for an elegant sipper. Photo by Cole LoCurto . On the Mend A balanced non-alcoholic aperitif that combines herbal amaro notes with bright black currant and warming ginger. Photo by Amanda Rosenblatt . Red Room A refreshing low-alcohol spritzer that layers delicate vermouth and sherry with bright citrus and strawberry notes. Photo by Amanda Rosenblatt.

Left to right: Paul Carr, Francois Castro, Brandon and Saji George, Chason Spencer, David Cohen, Antonette Palacios and Nickey Boyd. Photos by Cole LoCurto. In December, Edible Northeast Florida gathered seven voices from the region’s hospitality community around a table at Chancho King, an Ecuadorian-inspired diner in Murray Hill. Guests included Antonette Palacios, CEO of KMP Hospitality; Francois Castro, co-owner of Chancho King; David Cohen, owner of Manifest Distilling; Paul Carr, co-owner of Flamingo Coffee; Chef Nickey Boyd, pastry chef at Orsay; Saji George, owner and chef of Mesa; and Chason Spencer, co-owner of Chancho King. As the afternoon unfolded, we looked back at where the culinary community has been, examined where we are now and discussed the goals, hopes and aspirations for 2026. The following has been edited for brevity and clarity. What challenges have you faced in the past five years, and how are you using them to look ahead? Antonette Palacios : “Two major events shaped how I see resilience – 9/11 and COVID. I was in culinary school in New York during 9/11, watching the restaurant community come together. We cooked for weeks on end. When COVID hit, I was at TPC, and four hours later, I was knee-deep in mud with millions of dollars' worth of food we had to figure out what to do with. The way this community came together – as much as COVID was awful – great things came out of both experiences. We can pivot on a dime. We can figure this out.” David Cohen : “Our industry shifted to an off-premise market overnight. The FDA licensed us to start producing hand sanitizer. That allowed us to keep our employees employed. Bacardi actually supplied us with bulk liquid because they couldn't make the sanitizer for legal reasons. It proved our ability to survive and be nimble. We have to pivot quickly and develop new revenue streams. All of those skills have paved the way for us.” Chef Chason Spencer : “I was working at TPC when COVID started, and we got furloughed. Then Chancho King just pretty much started, and we worked seven days a week. We had nothing else to do, so that's what everybody did.” Paul Carr : “I've always found myself in a service job and I love serving people. If we're connecting as a group and building a community, we can create powerful resilience as a team. It's hard to forecast what's coming. Who would've known that COVID was gonna happen? If we have these powerful foundations – this love, this family, this sense of community – we're not alone. People are more comfortable collaborating now because they had to work with others to survive. Competitiveness went away. I've never been in a community prouder of its own people. We're all we have, right? We gotta lean on each other.” Chef Francois Castro : “One of the harder things in our industry is trying to create a good culture. Restaurants have so many negative aspects in terms of work. We're trying to be a good environment for our coworkers and employees. We had a Friendsgiving meal after service; we went to the oyster farm and to Lola Farms. Little things like that create a bonding experience and foster a sense of family. With hospitality, we like to tap into our humanity.” Chef Nickey Boyd : “During COVID, I literally lost everything. When I decided to move to Florida, I started looking up the best restaurants in Jacksonville. If I'm gonna come here, I'm gonna shine. Coming back to Jacksonville now, I'm not seeing any competition. Everyone's collaborating. The community that's being built would survive hard times because of how collaborative everyone is.” Saji George : “Before I opened Mesa, I had no experience, so COVID gave me that slow chance to learn. I only signed a two-year lease because I was introducing South Indian food – something nobody had. The main thing was our principle to use clean oils and not compromise on that quality. People really resonated with that. It was a time when people were looking for better, more wellness-conscious eating. I'm not a chef, what I’m doing is home cooking. My son just likes to present it in a nicer way. People eat with their eyes, you know?” What influences and trends have affected your business, and how have you adapted? Carr : “We made some gluten-free items, and they weren't selling. I wondered if just labeling them that way was turning people away. I said, Why don't we just present the food? I'm in the business of selling sugar, milk and butter. But I think those things can be good if they're made with the right intention.” Cohen : “There are four major trends affecting the alcohol industry: younger generations aren't drinking as much, diets and weight loss drugs, cannabis and hemp-derived beverages are taking a large share of the market, and economic factors. These are the 'four horsemen' affecting the industry right now. People are not drinking as much, and we are seeing that sweeping across our company.” Palacios : “There's hard times coming. And you have to get over the hump before you fall back. In order to get over the hump, it really does take a community of people. We saw it through COVID and 9-11, you can't do it alone. If we can't make money selling food, it's going to change the restaurant business. Food prices have to go up. You have to make a margin. The lack of talent coming into town is a huge risk. I know working in Savannah, the influx of talent never stayed long enough. We can't run these businesses without talent. You have to have great people.” Boyd : “I would love to see us continue using whole foods like fresh fruit, or raw sugar rather than processed white sugar. I think it goes back to retraining people how to eat. When you give them something made in-house from five real ingredients instead of 15,000 processed ones, they're like, This doesn't taste right. But that's because we didn't put shortening and chemicals in it.” George : “We're learning what growth looks like. This is my first business, this is my first time leading and managing people and defining what our roles are as we continue to grow.” Castro : To-go orders have changed some of how we do our business. It's little things, like putting the sauces on the side and the increased amount of paper goods, boxes, napkins and cutlery we purchase. But we would rather have the business than not. What's your vision for where the community is headed? Cohen : “When we were starting, a lot of notoriety went to shrimp and grits. We cannot get away from this fast enough, and we have. Has anybody been to Zen Dumplings? The servers are incredible. The place is spotless, the food's consistent. That's the beginning of a food scene. All these little pockets are the beginning of the food scene.” Carr : “It's actually on our vision board to be a Michelin Star cafe. It's just like making things better, the experience better. How can we love people more? Hopefully, the future is service. I want to be a professional server who has really chosen that career. It's a powerful career. I just went down to Key West and officiated a wedding for two people who met at our cafe. I just want more of that.” Palacios : “Jacksonville's really getting a taste of great food, and I think that's gonna elevate our food scene. People want better quality. I think 2025 was an amazing year. Some great restaurants opened, and there's so much on the horizon. The best businesses thrive when things get hard because they get scrappy. You do more with less. That's where I think we need to be thinking, but being ahead of that curve. Suppose we could just focus on things made from scratch. That's really healthy food.” Spencer : “I want to know every single producer that makes my food that we then turn into meals. We know our oyster farmer, we know our chicken farmer. I want to keep building that so more restaurants can do that. We're finding more restaurants opening that focus on healthier, raw products. I'd love it if all my products came on a bike, you know? But I'm afraid more places are gonna open that are dumping frozen bags in a fryer. We need more talent with the craziness to open a business and say, No, I wanna respect what we have around us and keep building on that. We gotta keep believing in what North Florida has to offer.” George : “I see cleaner oils. Customers want that. We're using avocado oil at $23 a bottle. We will shut the restaurant down before we change to a cheaper oil. Quality is very important. Whole foods, good quality. Knowing where these foods are coming from.” Carr : “I'm so thankful for Edible because a big thing that y'all promote is collaboration. All of us here, I've been blessed to collaborate with everybody here. Through collaboration, we begin to share. And then once we begin to share, we realize that we're not alone. I'm learning something from you that's making me better. Now, when I'm out of cups, I can call one of you and be like, yo, I'm out of cups. Coming together and sharing, we're just continuously raising this bar because if you're not succeeding, I'm not succeeding. So at some point, we have to be the change we want to be.”

Gochujang, a sweet and spicy Korean condiment made from fermented red peppers, can be found at specialty markets or in the global food aisle at grocery stores. Aioli can be made ahead of time and stored until ready to serve. It goes well with french fries, chicken strips, poke bowls and many other dishes. Photo by Cole LoCurto. SERVINGS: 8 Ingredients For gochujang aioli 1 cup mayonnaise 1-2 tablespoons gochujang paste 1/2 teaspoon minced garlic 1/2 teaspoon onion powder 1/2 tablespoon sugar or honey Salt and pepper, to taste For Brussels sprouts 4 cups frying oil (vegetable or canola oil) 2 pounds Brussels sprouts Salt and pepper, to taste 8 mint leaves, for garnish 1/2 cup crushed peanuts Instructions To make aioli : In a mixing bowl, whisk together all ingredients. Taste, and add more gochujang if you like more heat. Refrigerate until Brussels sprouts are cooked. To make Brussels sprouts : Trim the ends of Brussels sprouts slightly and cut in half lengthwise. Set aside. Julienne or tear mint leaves. Set aside. In a deep fryer, skillet or pot, heat oil to 375°. When oil is at the right temperature, add a little batch of Brussels sprouts at a time. They may contain some moisture, so be very careful while doing this. Fry for approximately 2 minutes or until brown and crispy. Carefully use a spider strainer to remove Brussels sprouts from oil and place on a paper towel to drain. Strain out excess Brussels sprouts leaves that have fallen off in the oil so they don’t continue to cook and burn. Repeat process until all Brussels sprouts are fried. Garnish with mint leaves and crushed peanuts. Serve with gochujang aioli on the side.

Wondering what to do with broccoli leaves and stalks? This dish uses every part of the plant, so you can cut down on food waste. This salad is delicious topped with grilled chicken or salmon. Photo by Sara Schober. Serves 8 Ingredients For salad 3 ounces sliced prosciutto or bacon 1-½ pounds broccoli, including leaves and stalks 1/4 cup red onion, finely chopped (about 1/4 medium onion) 1/4 cup parsley, finely chopped (about 1/2 bunch) 1 tablespoon orange zest 2 tablespoons orange juice 1/2 cup dried cranberries, golden raisins or chopped Medjool dates 1/4 cup chopped pecans 1/2 teaspoon black pepper 1/4 teaspoon sea salt or more to taste For basil vinaigrette 1 cup fresh basil, including stems 1 clove garlic 2 teaspoons fresh lemon juice 2 tablespoons rice wine vinegar or red wine vinegar 1/2 cup extra virgin olive oil 3 tablespoons honey 1 teaspoon salt Instructions To make basil vinaigrette : Combine all ingredients in a blender and blend for 1 minute or until the mixture is smooth. Set aside until ready to use. For proscuitto : Preheat oven to 350°. Line a baking sheet with parchment paper. Place prosciutto slices on baking sheet in a single layer and bake for 12 to 15 minutes or until crispy. Remove from the oven and set aside. Shred or rice the broccoli (including stalk and leaves), wash then cut down into similarly sized chunks. Set food processor on ricing or shredding setting and add broccoli pieces in small batches. Be sure to remove the shreds from food processor bowl after a few pieces have been put through or the broccoli will get mushy. In a very large bowl combine the riced broccoli, red onion, parsley, orange zest and juice, dried fruit, pecans, salt and pepper. Stir until well combined, then add basil vinaigrette. Mix until the vinaigrette is evenly distributed. Crumble or finely chop cooked prosciutto and sprinkle on top of salad. Taste and adjust seasonings with salt and pepper. Place in refrigerator for 30 minutes or more before serving. This will allow the flavors to blend. Store covered in refrigerator for 2-3 days.