A Time of Reimagining

“I never thought that I’d be …” is a phrase I have heard a lot lately. “I never thought I’d be serving all our customers entirely outdoors.” “I never thought I’d be teaching my kids from home while I juggle work.” “I never thought I’d be so excited about my mom getting a vaccine shot.” It seems the unforeseen and unimagined has become commonplace and the reinvention and reimagining of our circumstances has become the norm. Will this new way of doing things work? Will our creativity be rewarded? It’s like a caterpillar breaking out of its cocoon, transformed, wings crinkly and tentative, ready to take to the skies.

Spring encapsulates this combination of possibility and unpredictability. It’s an annual constant, yet the act of new growth is always exciting while also slightly uncomfortable. The stories in this issue capture both the uncertainty and the hope of our moment. Places like Drop In Donut saw a need in Fort Bragg for delicious sweet treats, and their bakery is thriving despite starting in the midst of a global pandemic. The Pie Ranch in Cazadero found themselves reinventing an entire farm program once they were no longer allowed to have guests, and they continue to work toward a more healthy and just food system despite enduring a devastating wildfire and the myriad challenges brought on by COVID. Chef Janelle Weaver of the Bewildered Pig takes a moment to reflect on the meaning of local, and writer Anna Levy looks at the 100+ year history of Emandal Farm and the creativity and flexibility that keeps them thriving. The challenges of the past year are significant, but they force us to adapt, adjust, and reimagine as we move forward.

Also in this issue, we catch up with local culinary legend, Margaret Fox, to hear about how Harvest Market has revamped their well known fresh food offerings into a bountiful array of pre-made meals to carry out. We hear from Cornelia Reynolds, gardener and Chair of Fort Bragg Bee City USA, who has been rehabilitating a piece of land to welcome and encourage native pollinators. And we look at Pennyroyal Farm’s Laychee, their first cheese of the spring season, with a fresh flavor perfect for a spring celebration cheesecake.

My heart sings as these days grow longer. Catching the sunset is a personal daily goal, and I love that this can now be closer to 6:00 than 4:00 in the afternoon. As springtime unfurls, remember that we are in a time of creativity and dreaming, but also for getting our hands dirty. It’s time to work the soil to allow for new growth. Perhaps I’ll plant some local milkweed seeds to welcome the butterflies of spring.

Holly Madrigal, Publisher