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Vacationland Issue, Fall 2021 (Intro)

Writer's picture: boxton9boxton9

Updated: Jan 17, 2023

Coming Back to Going Away


Edible Manhattan/Edible Brooklyn, Summer/Fall 2021


By Julia Sexton


We've always done regional travel stories, but our 2019 and 2021 Vacationland issues were the most comprehensive. I especially love this one because of its imagery. The photographs of the Black Surfing Association in Rockaway Beach (shot by Kyle Terboss) really made this issue sing. It was my idea to give his photos an Endless Summer treatment, but it was the idea of our crack designer, Lori Pedrick, to hire Neil Jamieson to do the job. Use the "Vacationland 2021" tag below to see the entire package.

Ed Note


Out of Office

I went to my first hotel since the pandemic in spring 2021. It was as if I’d never been anywhere before. I was absurdly grateful for a bed that I didn’t have to make, a bathroom that I didn’t have to clean, and coffee that I didn’t have to brew. I was a good guest: I made my bed, I hung up my towels, and I put all of my trash in the can. I was afraid that if didn’t behave, something karmic would make me go home.


Soon, someone very smart will discover the lingering psychological effects of the shutdown, but I can tell you that for me, the result was a paradoxical blend of agoraphobia and a new, romantic agoraphilia. I kept asking: Remember how we crammed into loud bars and screamed moist conversations into each other’s faces? Remember singing giant lung-fulls of spit-flecked air, shoulder to shoulder, down front at concerts? The sweat-slick arms of strangers freely sliding across your own?


Remember that being OK?


Outside became scary. At one point, I caught myself needing to dress up—ever so slightly—just to go to the grocery store. I no longer felt safe without mascara; my naturally blonde eyelashes were too soft, too personal, too intimate, without a hard carapace of black.


Obviously, for my moment at the hotel, I overpacked. In my duffel, there were too many masks and pairs of shoes for two nights. My laptop—why? Two pairs of pajamas. Full-size vitamin bottles. Checking in made me anxious—do they have our res? Scan my license, run my credit card. Where’s the elevator?


I could only breathe after the keycard delivered me inside four walls. It actually took a moment.


But then I heaved off the huge weight that I’d been carrying for a year—that weight that was now far away, lying in wait at home. We’d escaped all the anxiety-producing shit that makes up our every day: deadlines, obligations, mail, school, chores, thank-you notes. We were on vacation.


From the bottom of my chilled-out heart, I thank you, Science. I thank you, vaccine.


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About Me

I Was Supposed to Go to Grad School

Growing up in a large, loud family of 7, they use to call me “Pass Me The, Pass Me The” for the way that I’d try to doctor my dinner with whatever condiments were on hand. At about 8 or 9, I gave up on condiments and took control of dinner entirely, cooking out of a beat-up copy of The New York Times Cookbook that I still own, my little penciled-in annotations intact. I cooked for 7 people nightly, all throughout high school. By the time I was winding up college, I’d become a damn fine cook.

 

My father was a professor of American History. I figured I’d follow in those footsteps, teaching Dickens to 18-year-olds who were not at all interested. I gathered applications to doctorate programs, meanwhile, I took a job as a waiter in a busy catering company. The kitchen where I worked was perpetually understaffed—my cooking skills were quickly identified and I was press-ganged onto their crew. I LOVED it—the excitement, the creativity, the freedom, the trench humor, learning professional cooking techniques. There I stayed for several years while my graduate school applications gathered dust.

 

Cue me, later, a refugee from a crash-and-burn restaurant opening where I was not only the sous-chef, but also the loan application writer and babysitter for a chef/owner who had gone spectacularly off the rails. By then, I had a couple of herniated discs and no desire to stay in restaurants. I moved back to the world of words, and I’ve never looked back. 

 

Since then, I’ve been a restaurant critic, a national award-winning blogger, a food journalist, a travel writer, a columnist, a cookbook author, and the editor-in-chief of four Edible titles. I can’t wait to see what's next.

 

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