We choose a theme for each issue because it helps us tell richer, more connected stories. It gives us a creative focus and lets our writers, photographers, and partners dig a little deeper. Planning ahead with a theme also makes it easier for local businesses and contributors to get involved in ways that really resonate with our readers.
Upcoming Themes:
🍂 Fall 2025 Oct Nov Dec– “Out to Eat”
Theme: Restaurants
- Local dining spots and chefs
- Behind-the-scenes in restaurant kitchens
- Creative menus, seasonal specials
- Hospitality and community gathering spaces
❄️ Winter Jan Feb Mar 2025–26 – “The Makers”
Theme: People Behind the Food
- Artisans, producers, farmers, bakers, and brewers
- Personal stories of passion and purpose
- Handcrafted food and drink
- Celebrating local skill, labor, and creativity
🌸 Spring Apr May June 2026 – “Culture”
Theme: Canning, Pickling, Fermenting
- Preserving traditions (and the harvest!)
- Home fermentation (sourdough, kraut, kimchi, etc.)
- Vinegars, brews, and probiotic-rich foods
- Local teachers, DIY makers, and food culture heritage
☀️ Summer July Aug Sept 2026 – “Back to the Kitchen”
Theme: Culinary Education & Kids in the Kitchen
- Farm-to-school programs
- Culinary education in public schools or nonprofits
- Restaurants working with students or mentoring
- Kids cooking, youth growing food, future food leaders
🍁 Fall 2026 Oct Nov Dec – “Comfort & Classics”
Theme: Nostalgic & Retro Recipes
- Heritage recipes, old-school cookbooks
- Comfort food made local
- Family food traditions
- Readers’ or contributors’ favorite throwback dishes
If you’d like to align with an upcoming theme—through editorial contributions, advertising, or both—we’d love to hear from you. Just reach out! Please feel free to email [email protected].
