Editor’s Letter: Spring 2023 | Artful Living Magazine

At some point along the way, the good food got mixed up with the wrong one Excellent food. Which proves problematic for those of us who enjoy eating well but don’t always need pomp and circumstance. Don’t get me wrong – dine at such establishments Le Bernardin in New York City And Montreal Boulud’s house It is an absolute privilege and an incomparable experience. But food doesn’t need to be ostentatious in order to be delicious.

This is a theme that runs throughout our Spring Food issue. our feature The theme, the octogenarian French chef Jacques Pepinsays the author Wendy Lubowicz How he savors the simplest ingredients prepared in the simplest way, such as a tomato harvested from his garden and seasoned with only salt and olive oil. After decades at the top of the food world, he’s distilled life down to the elements.

A famous Spanish chef Jose Andres He is also a fan of simple eating. These days, the inspiring humanitarian devotes his time and efforts to feeding those in need through his non-profit organization World Central KitchenIn addition to managing about 30 restaurants. He takes us on an exclusive tour of his homeland and takes us on a poetic tour of its culinary traditions Spain.

trio behind BronxGroup cooking ghetto gastro – John GrayAnd Pierre Serau And Lester Walker – On a mission to harness the power of food to drive social justice reform. They explain how food is at once a form of survival, a source of well-being and also a weapon that has long been…