Issue link: https://www.e-digitaleditions.com/i/1037369
4 { THE SOMM JOURNAL } OCTOBER/NOVEMBER 2018 EVERY ONCE IN A WHILE, I discuss the subject of wine with non-professionals, as you on- and off-premise folks must do every day at your jobs. Besides my own family gatherings, I may attend an event or two during the year where fashion writers, travel bloggers, lifestyle inuencers, or people outside the media realm convene around a table and listen to the "edutainment" messaging from a winemaker, importer, or other educated member of the trade. While I am constantly—and happily— astonished to see and hear rsthand the enthusiasm for subject matter we take so seriously, I admit that there's a bit of a wall around some of us here at The SOMM Journal. Members of the trade get to hang out with the most knowledgeable wine people on the planet, and at the magazine, our job is to interview and meet with these experts. Over the years, one can't help but learn from our daily experiences and relay that information to you, the sophisticated reader. We are so blessed to be able to offer in-depth articles on topics you're eager to absorb, especially when they apply directly to your role in the industry. Perhaps you also use these features for staff training, for purchasing reference, or for your own study guide as you seek various credentials. Ultimately, we don't feel as if we have to worry about going over anyone's head, and I know our editors feel honored to write for informed people like you. But The SOMM Journal also has a new audience, because for the past year and a half, we've also seen distribution on newsstands in grocery stores, bookstores, and other commercial outlets. We relish seeing paid subscriptions come in from consumers who are discovering a behind- the-scenes look at our business—some of them for the very rst time. I recently attended a dinner at The Ar - thur J in Manhattan Beach, California, that was hosted by Billy Harris, a well-known name among the country's foodie crowd. He is very well-connected with the chef world and will soon have his own show on the Bravo network. The event was co-sponsored by our friends at Santa Margherita USA, who show - cased their stunning wines from Lombardy, Alto Adige, and Chianti Classico (the write- up will appear in the December issue). The packed room, made up largely of people who don't work in the industry, undoubtedly enjoyed the wines and, of course, the cuisine from Chef David LeFevre. I believe, though, that the sold-out house was due to the excitement of see - ing Harris serve as the evening's Master of Ceremonies. Witty and charming, he brought so much energy to the night's festivities. But at our table, where we sat alongside SMUSA educator Kristina Sazama, we reveled in knowing the stories behind the wines: It's as if we were a secret society listening in on an alternate universe. Devel - oping a new following makes us glad we're able to now have that universe begin pay- ing heed to our experiences, as well. —Meridith May, Publisher/Editorial Director { vox populi } Trade Versus Consumer? SOMM Journal Publisher/ Editorial Director Meridith May with Billy Harris, a hot ticket on the wine-and- food-pairing scene with his traveling Dinner Series. PHOTO: ABIMAGES/ALEX BERLINER