Welcome to spring!

I love spring! I love the regeneration of my garden, the planting of seeds, wildflowers poking out of the forest floor and the feeling of lightness and joy in the air. Every creature and plant craves the warmth of sunshine and longer days!

We have lots to be joyful about at Local Table! We are starting our 9th year of business, but it feels like we are just getting started! This year will include lots of firsts for us--both in the magazine and on the website and also out and about within the community.

First, along with the Nashville Farmers' Market and WRLT's Team Green, we are hosting a Community Supported Agriculture (CSA) Fair on Wednesday, March 18, at the NFM. There are still lots of folks who are new to both local food and the CSA model and we want to help them find their own farmer! Only a decade ago there were only two CSAs in our area and now our Farm Guide lists 54 farms operating CSA programs in Middle Tennessee.

In early June, on Saturday, June 13, we're partnering with Short Mountain Distillery's new Stillhouse Restaurant to help them make merry and celebrate their opening. We're putting together a farm-to-table event to combine the riches of our area's local food and beverage (think moonshine!). Details are still in the works, but it's bound to be a warm, casual and felicitous gathering and we hope you can join us. Follow our Facebook page and sign up for our newsletter for more details!

My sweet husband and IT man extraordinaire, Dale Cox, has redone www.localtable.net and we are mobile-ready! Check out our new look--we're able to use many of the gorgeous photos we don't have space for in the magazine to shine a light on the people and land we all love so much. Along with new digital options for farmers and small businesses in the area, digital maven Dara Carson has joined our team to help us grow and expand Local Table's community.

Part of our reboot has been the addition of a new Farm-to-Table Restaurant Guide highlighting those restaurants and eateries who source many of their products from local producers. Not only will we run a list in each printed issue, but you can also go to localtable.net and click on Farm-to-Table Restaurant Guide to find out more information about a particular restaurant and who they use locally for produce and meat. It's a real commitment from a business perspective to make the decision to purchase locally--it means additional work and planning for the chef and his staff. So please support those establishments who are truly walking the walk!

In addition to the year-round farmers' markets, most of the community markets get underway this season; check out our farm listing guide to see when your market is opening and buy local!

Thanks for all of your support and please don't forget to mention to our advertisers that you saw them in Local Table!

See you at the market!
Lisa