DIGITAL EDITION

Spring 2023

This spring feels different already. After being greeted by winter weather in October, perhaps I just wanted it to be here more than in years past. Or—and this is likely the real reason—it is possible that I'm happier.

I have a new excitement about this magazine and our direction going forward. Our team spent the winter months meeting new people who we cannot wait to introduce to our readers and the community. They are chefs. They are brewers. They are business owners. They are artists. They are assholes, but I like them just the same, and I think you will, too!

Last month, I was called the F-word.

Someone said that we were just a magazine for foodies.

Call us what you want, but Edible Inland Northwest is a magazine that is based in this community. We care about where our food and drink come from and the people who prepare it. We tell these stories because we believe others care about these things, too. You can call our readers foodies, I call them my friends.

So thank you, friend, for picking us up and supporting small, local and independent businesses.

It’s going to be a busy spring because there is so much exciting happening. In an effort to keep you up to date, much of our seasonal coverage will land online at edibleinlandnw.com and on our social media platforms. But our summer issue will mark number 15; it will be the biggest and best issue that we have ever produced. And that is an F-ing promise.

Jeffrey Fijolek
Publisher & Editor-in-Chief

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