Issue link: https://www.e-digitaleditions.com/i/760410
4 | t h e c l e v e r r o o t MIKE DAWSON is a writer, editor and founder of Wine Scout and Grande Central. He was the Deputy Editor at Wine Enthusiast maga- zine, and a Senior Editor at Maxim and Men's Health. Dawson began his journalism career in newspapers, winning numerous awards for both his writing and reporting. His stories have appeared in New York Magazine, DE- TAILS, Time Out New York, Thrillist and Italian GQ, among many others. MERRILL SHINDLER is Restaurant Critic for the Los Angeles Restaurant Group, where he re- views a gut-busting four restaurants a week, most deeply ethnic, with chow that's hard to resist. He's the host of KABC Radio's "Feed Your Face" program. He's also the author of American Dish and the El Cholo Cookbook. He's from the Bronx, where he was raised on deli, pizza and Chinese on Sunday nights. He firmly believes that ketchup is nature's most perfect food. Carolyn Allen, Joann Arruda, Kelly Balch, Cal Bingham, Natalie Bovis, John Curley, Christine Havens, Diane Henschel, Roger Morris, Timothy Murray, Rebecca Peplinski, Grace Stufkosky, Ruth Tobias Selected Contributors Jeremy Ball, Michelle Ball, Jessie Birsch- bach, Jeff Cox, Richard Carleton Hacker, Karen MacNeil, Meg Maker, Dianne Porchia, David Ransom, Alexander Rubin, Mona Shield Payne, Merrill Shindler, Becky Tsadik, Doug Young Contributing Editors Contributors CLEVER LETTER Karen Moneymaker Managing Editor "As the first main- stream magazine that blends food, wine and spirits, and offers an educated voice for cannabis, we look forward to discover- ing new voices in food and farming, and covering the growth and changes in the cannabis industry." Meridith May, Publisher Read about the Emer- ald Exchange (page 74) and "Mapping Out Mendocino" (page 82) for more about changes and develop- ments in cannabis. "I'm excited to keep exploring the widen- ing category of cook- ing and pairing with spirits. It is a topic that has sparked in- terest and is certainly growing." Rachel Burkons, Associate Publisher Check out our cover story "Spirited Chefs" on cooking with spirits, page 55. "This year I've en- joyed diving into the study of individual in- gredients and cultiva- tion practices. More to come in 2017!" Karen Moneymaker, Managing Editor Learn all about the Jimmy Nardello Pepper in this month's "Anatomy of . . . " column, page 32. "Linking farmers and chefs has been and exciting and informa- tive process. I look forward to exploring this in the coming year." Jesse Hom-Dawson, Food and Farm Editor "Meet your Makers," page 12, connects you with the cultiva- tors and purveyors of the ingredients used by the most discern- ing chefs. Grateful (and Growing) AS THE HOLIDAY SEASON descends upon us—and as we mark our one- year anniversary—we here at The Clever Root are thankful for the support and excitement with which our magazine has been met over the past four issues. In our pages, we've covered all-stars chefs from coast to coast; explored the farms and gardens of the most dedicated purveyors of heirloom ingredients; supped, sipped and savored our way through inspired dishes and pairings of food with wine, spirits and cannabis. In bringing you these stories, we hope to have inspired you, our ever hungry, curious and clever readers, to go out and taste, explore and savor the vibrant culture of food and farms that our land has to offer. Here is what excited us most about 2016, and what we are looking forward to seeing more of in 2017.