Letter from the Editor

by sinclair p. munch jr.

This is not my strongest Autumn, Dear Readers.

My year-long dedication to healthy snacking is tested at every turn.

As the chill returns to the air the leaves begin to change, I can feel the ovens of America preheating. Stretching their legs for the marathon of baking ahead.

For when the the apple falls from the tree, it’s time to cover it with flour and sugar and butter and sugar and throw it in at 375. Crisp. Crumble. Cake. The three C’s of my destruction.

In the Falls of my childhood, when faced with the eternity between breakfast and lunch, I’d sneak into the pantry to find the ever-present, cloth-covered tray of Apple Crisp my Father would bake seemingly every night. I’d take a knife and cut a long, thin strip of Crisp off the remaining portion and carefully scoop it into my bowl, making sure not to leave a crumb out of place. To the human eye, the pan would appear unchanged. A flawless deception.

After silently closing the pantry door, I’d bolt up to my bedroom and devour my prize in peace.

Over the years, I’d come to think of this not as a theft, but as a responsibility. I was hungry between meals and simply doing the right thing by eating a piece of fruit. Sure it was covered with sugar and usually á la mode, but that was beside the point. There was probably a whole apple in there. One bowl of Crisp per day, and I’d never have to see a doctor. Four bowls, even better!

So far this year, I haven’t stolen any Crisp. It’s been hard. But I’ve found solace in my new Fall treat:

The decorative gourd.

I’ve just been tossing these things back. I buy them by the palette. It looks like Martha Stewart exploded in here. They’re edible, right? They sure are fibrous. And usually pretty waxy.

Oh well. Perhaps the three C’s and I will meet again in 2016.

Until then, we’ve put together an incredible issue to keep you full all Fall long.

So sit back, grab your best Crisp-cutting knife, and dig in.

Munch on,

Sinclair P. Munch, Jr., Editor in Chief