By Women, About Women

Our fall cook­ing is­sue cel­e­brates fe­male chefs, home cooks, farm­ers, writ­ers, pho­tog­ra­phers, and more

SAVEUR - - Editor’s Note - STACY ADIMANDO Ex­ec­u­tive Edi­tor Learn more at Fol­low Stacy on In­sta­gram and Twit­ter: @sta­cy_adi­mando

IT’S AP­PAR­ENT BY NOW THAT WHAT HAP­PENS in the food world can have big, sweep­ing re­ver­ber­a­tions out­side of it. The choices we make in­di­vid­u­ally and col­lec­tively about food—like what we eat, and how and where we grow, make, and con­sume it—af­fect every­thing from agri­cul­ture and the en­vi­ron­ment to po­lit­i­cal pol­icy, world hunger, cli­mate change, and so much more. Food also plays a so­ci­etal role, in­flu­enc­ing how we act to­ward and around one an­other, and the way we ex­pe­ri­ence peo­ple, cul­tures, and tra­di­tions that are dif­fer­ent from us and our own. Ul­ti­mately this all fac­tors in to how well we un­der­stand and re­late to one an­other in our com­mu­ni­ties and across bor­ders.

We are happy that 2018 is a year, long over­due, in which women are be­ing pri­or­i­tized, lis­tened to, and cel­e­brated in the food world and be­yond. (Hope­fully, this is just the tip of the ice­berg.) This fall is­sue of saveur is fully writ­ten, pho­tographed, and il­lus­trated by women, and all of its sto­ries fea­ture women. We did this not only to add our voice to this pow­er­ful move­ment, but be­cause it just felt like a great thing to do.

I learned a lot in help­ing to cre­ate and cu­rate our first all-women is­sue. For one, there will al­ways be more we can do to ex­pand our pool of con­trib­u­tors fur­ther and wider, some­thing I’ve been com­mit­ted to do­ing since day one in my po­si­tion as saveur’s ex­ec­u­tive edi­tor. (What fun is it, and how much can we re­ally learn, any­way, when the same few peo­ple or the same kinds of peo­ple tell all the sto­ries?) For this is­sue, that meant col­lab­o­rat­ing with greater num­bers of tal­ented women than ever be­fore. saveur has al­ways had an in­spir­ing base of fe­male con­trib­u­tors, start­ing with the mag­a­zine’s found­ing edi­tor, Dorothy Kalins. But giv­ing this pool of ex­perts some ex­tra thought led us to even more new, won­der­ful re­la­tion­ships. We are en­am­ored with Lon­don-based pho­tog­ra­pher Su­san Bell’s work in cap­tur­ing the strong, spir­ited home cooks of the Lat­vian coun­try­side and their dishes in “Queens of the Coun­try” (p. 76). We love the con­tri­bu­tion of artist Lucy En­gel­man, whose il­lus­trated ren­di­tion of our Ori­gins map (p. 8) gave a lush, col­or­ful de­pic­tion of all the places our con­trib­u­tors wrote about and vis­ited for this is­sue. And we are moved by writer Naomi Tomky and chef Kate Koo’s glimpse into the chal­lenges of be­ing a fe­male sushi chef (p. 17) in a time when be­ing a woman be­hind the counter is some­how not widely ac­cepted.

This is­sue also led me to Gior­gia Goggi, a cook I flew all the way to south­ern Italy to meet (“The New­comer,” p. 60), and whose pro­duce-for­ward recipes grace our cover. Gior­gia is too hum­ble to call her­self a chef, but her food was among the most gor­geous I’ve seen and best I’ve tasted all year.

Hu­mil­ity is some­thing we women, as a whole, have too much of. In our all-toocom­mon quest for per­fec­tion—say­ing or writ­ing the right thing, pleas­ing ev­ery­one, be­ing a flaw­less host or part­ner or col­league— we can sec­ond-guess our­selves and our worth and achieve­ments. And yet, ev­ery one of the bold, tal­ented women in this is­sue has made an in­valu­able con­tri­bu­tion to it that changed the way I look at cook­ing, food, and com­mu­nity. We’re hop­ing many of you will feel the same.

We urge you to bring some of their magic into your kitchen, by mak­ing chef Es­ther Choi’s funky Korean kim­chi (p. 40)—a recipe from her grand­mother—or the crispy fish cakes writer Chan­tal Martineau found while trac­ing her black Cana­dian roots in coastal Nova Sco­tia (p. 96). The dishes in this recipe-packed is­sue are as warm­ing as the sto­ries.

The path of a move­ment won’t ever fol­low a straight line. But we think, we hope, we are all headed in the right di­rec­tion.

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