2 minute read
That’s a wrap!
Another year draws to a close, and we can reflect on the last 12 months – what a full year it’s been: 10 issues of Culinaire, anywhere between six and twelve Vine & Dine events each month, eight out of country food or beverage-related trips abroad (five of them across the Atlantic), half a dozen beverage trade events, and relatively regular radio and TV segments. And I’m not the slightest bit tired – quite the reverse - the more I do, the more energized I am! I’m reminded of my retired neighbour’s words when she said, “You know I used to have so much more energy when I was working and busy.” So retirement is out of the question! The years might be advancing, but there’s so much more to do yet – I can’t wait for 2025 when I’ll have a BIG birthday, and we’re planning some new ventures right now - I’m excited about bringing them to fruition. I can’t reveal anything quite yet, but we are working hard on launching them very soon – keep your eyes here for more news! And 2024? This is what it looked like in numbers; we wrote about or reviewed:
190 Restaurants
101 Recipes
302 Wines
202 Spirits
187 Beers
73 People producing food or beverages
50 Cocktails
38 Cookbooks
And we gave back too - with $11,425 in cash or in-kind donations to non-profits. But I’m not here to brag or complain, I’m here to tell you that the time to worry is if you’re in a food or beverage-related business and we’re not writing or talking about you! Maybe you didn’t reach out to let us know you opened a new restaurant, made a new beverage, or wrote a new book?
There’s so much in this issue to tell you about (The Best of Alberta!), and I’m running out of room, so I hope you’ll discover it all for yourself when you read the magazine. But I can’t sign off without a huge thanks to all the people that make Culinaire possible: our advertisers, our writers and photographers, our designer, printers and delivery people, our tiny team – and to you for your kind words and support. Wishing you very happy Holidays, and here’s to 2025!
Cheers,
