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s we were wrapping things up for this, our spring issue of 513{eats}, much like the fashion world, we have been working on next season's stories while still in this season; which, last time I checked, was winter. May I just say thank you to mother nature for providing some beautiful spring like temperatures while we photographed our 'outside' features. It made this photographer's fingers and toes so very, very happy. Whereas it's been a treat, I saw on facebook last month that my friend Steve had posted a picture of a sprouting dandelion. One must wonder if that is a good or a bad happening in the first week of February. Ilene, Nora and I met in early January for our creative brainstorming rendezvous complete with a tasty brunch, as expected. On the menu were simple hard boiled eggs drizzled with fresh greek olive oil, sea salt and thyme, a caramelized onion, baby tomato, goat cheese tart and a variety of herbal teas. We took out our little notebooks filled with each of our ideas for the March issue as well as looking forward to our summer issue. We outlined quite an ambitious schedule of content and I'm happy to say that we somehow managed to complete almost all of it as well as adding an additional story at the final hour. We have been so fortunate as well as delighted that our ideas have been so
openly and eagerly accepted. What a treat it's been to be invited behind the scenes, in the kitchens, in the woods, on the farms and the multiple fabulous locations that we used for our styled shots. Is it too swanky to admit how much fun we are having? In all honestly, it has also been many long days (and evenings) of hard work from all the amazing people who are involved in bringing the 513{eats}gazette to life. I've had my own personal battle with learning Indesign on the fly, so to speak. I hope I spread out all my questions to my wonderful graphic designer friends enough so that they would still answer their phones when they see it's me calling;) We are beyond excited about what there is to share with you in this issue. We hope you enjoy every single story, image, recipe and all things inspiring that you come across as you flip through March's issue~hopefully while nibbling or sipping on a favorite sumethin-sumethin. Happy Spring, Gina
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