CHANGE IS GOOD
In the past week, four close friends have called to let me know that they are making major changes in their lives, Three are undertaking big moves: one to a new state, one to a new town, and one heading “back home” to New Jersey from Houston (yay!). The fourth has taken an exciting new job, her first career change in nine years.
The close timing of these conversations struck me because these individuals don’t really know each other; they hail from different chapters in my life. So, the timing of their calls seemed more than coincidence and their news confirmed what I’ve sensed since the beginning of the year: People are ready for a fresh start. They want to make a change and they want it to happen NOW.
I guess surviving a two-year global pandemic can do that to people.
The conversations with my friends took place as I was putting the final touches on this issue. As I returned to editing these pages, it was clear to me that my friends are far from the only ones making changes in their lives. An unusually high percentage of the businesses featured in this issue have launched in the past 18 months. The new energy along First Avenue in Atlantic Highlands (page 38) comes from recently arrived newbies, such as Flour on First, Peace Love Pickles, and Monty’s BBQ. Tasha’s Caribbean & Soul Food Cuisine in East Orange (page 28) is a pandemic-era love story about one couple’s devotion to each other and the impact they are having on their community. We’re hearing from our advertising partners, too, about changes. A striking number of food businesses are turning over to a new generation of owners, making substantial changes to their business models, or expanding locations.
What better time than spring to celebrate these intrepid entrepreneurs as well as the spirit of renewal that comes with change? As Edible Jersey enters our 15th year, we hope that this issue—from our Edible Destinations guide (page 45) to the stories we share— encourages you to step out, explore the Garden State, experience something new on the food and drink front, and embrace the exciting sense of change in the air this season.
Sincerely,
Nancy Painter,
Editor & Publisher
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