Stretchy Pants for this Deep-Fried April/May 2021 Issue!
Letter from our Editor in Chief
It is spring! Birds are chirping, flowers are blooming, and the smell of street food fills the air. Here in Florida, we get food trucks year-round, but I get a sense of nostalgia when I smell deep-fried batter. I grew up in the frozen north, so food-truck season meant county and state fairs and city street festivals. Ice cream melting in the hot sun, gyros dripping with tzatziki sauce, and giant pickles on a stick make me long for sticky summers on fairgrounds with my grandparents.
One thing is for certain, COVID-19 shifted the food industry in a big way. Food trucks, pop-ups, and shadow kitchens are part of the new normal, and, here at The Chews Letter, we hope it stays that way. Join us at the table for this deliciously fun issue filled with regional food truck food favorites, New York hotdogs, local pop-up restaurants, outdoor dining, street food around the world, and MrBeast Burgers! And get ready to flex your cooking muscles because we put together some killer food truck-inspired recipes.
Most Sincerely, Lisa
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Lisa is the creator, editor in chief, and creative director of The Chews Letter magazine. Lisa's work has been featured in Designer Original, In Fitness and In Health, and several community magazines. Find her on Instagram: @lisaandersonmedia | Clubhouse: @landersonmedia Follow The Chews Letter: @thechewsletter.com