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 info@edibleSEMA.com.
