Welcome to the Summer issue of Local Table

Summer is usually not a time of transitions. It is usually a time to nourish and tend to our spring plantings and begin our harvest. However, this summer issue is definitely a time of change for Local Table. Our friend and designer, Bob Delevante has decided it's time to move on and I want to thank him for his beautiful work and inspiration in creating the look and feel of Local Table Magazine.

We also have had to bid adieu to our editor Karen Adler. She has moved to California to help raise her new grandson - certainly an important gardening project. I want to thank her for upping the journalistic integrity of the magazine and hope we can continue to honor her eye for detail and the search for the truth regarding local food issues.

In planting new seeds, we want to welcome graphic designer Lucy Kane to our pages. I'm excited to see how her enthusiasm and talent will impact the images of Local Table. And, a special thank you to friend and neighbor Janie Whitlock as my second pair of eyes for this issue.

So this summer is no average "days of wine and roses" at Local Table - but a time for new beginnings and directions. We're grateful for the support of our community, advertisers and friends. They encourage, prod and coddle each issue.

In addition to our Summer Farm guide bringing the bounty of our region directly to you, we focus on a few special individuals who help make Middle Tennessee's food shed so special. First, we get an up close look at Michael Martin: a chef, community worker, teen advisor and marketing manager at the Cool Springs Whole Foods - definitely a man for all seasons.

Then we take a trip to Lawrenceburg to meet Dan and Debbie Eisner - the farmers behind the very special Blueberries on the Buffalo pick-your-own farm. Blueberries are their specialty and this is their season to shine.

Nashville is home to several special ice cream and gelato makers and our artisan food writer Joe Nolan takes a visit to some of our favorite summer stops in town.

Summer is also time for steaks and burgers on the grill. In this issue, we explore some of the differences between grass-fed and grain-fed beef. Is it just about taste? With the article, we're running a guide of many beef producers who supply Middle Tennessee.

Thanks again for gathering around our Local Table. Please take the time to visit and get to know your local farmers.

Lisa Shively