An apple floats in a barrel of water as children with their hands folded behind their backs take turns chomping at it. Young bystanders shout as the one up to bite, so to speak, submerges their face into the water in an effort to secure the coveted fruit. Several misses only inspire more vigorous gnawing until — at last — teeth make contact with a mighty crunch. Victory has been had.

Bobbing for apples was a favorite fall contest for me and my middle-school friends. Never mind the risk of germs — we were in it to win. That’s because my friend’s dad would reward the winner with a delectable caramel-covered apple and, of course, bragging rights.

Now, as an adult, I don’t participate in games where winning requires making a face like a horse mid-whinny. But I do still enjoy a caramel apple. This ritual of fall signifies it’s time to mull wine, carve pumpkins and cue up Hocus Pocus on TV. The season is effortlessly cozy, prompting soup for any given meal and the wearing of flannel by those beyond lumberjacks, scarecrows and 1990s Abercrombie models.

Whether your fall routine involves dressing the kids (or yourself) in a daring Halloween costume, traversing a corn maze or simply using the oven more often for meals, this issue of EdibleSLO is all about rituals. These are actions that we find ourselves repeating year after year for the sense of comfort and nostalgia that they evoke. For Angela Rivera, it’s the cake from Mexico that reminds her of childhood and now serves as accompaniment to morning coffee. To Annette Ausseresses, it’s the annual witches paddle out that she organizes in Morro Bay. And diners at The Loading Chute would likely argue that a steak and fresh bread at dinner is the feather in the cap after a day of wine tasting. Chef Rachel Ponce hopes to add some new rituals to our lives with some delicious and creatively plated cauldron foods.

There is certainly no shortage of serious topics to cover these days, considering the threats imposed by ever-changing federal policy, and we will continue to shed light and share stories from the farmers, chefs and makers who battle through it to put food on our tables. But we hope that a little bit of levity with the lighthearted nature of these themed topics brings some joy to you and your family. It’s never too late to create your own rituals and maybe that means bringing a new business into the fray. Keep connecting, keep sharing, and don’t stop supporting our community producers.

Sincerely,

Aja