CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 5

Hello,
This year winter railroaded its way right on through most of our
spring. It just wouldn’t end. Usually, I’m pretty patient when it
comes to seasons. In fact, I try to embrace each quarter’s offer-
ings: ice (good excuse for a movie marathon!), snow (pretty!),
gray skies (I can sit outside without burning – woo!), rain and
tropical storms (drought, be gone). I mean, what’s the use in
complaining, right? But, I am done with the cold. Done. Done.
Done. At least for a month or two. So, come and sit for a while
Heat Miser and bring your friend Humidity, if you must. With
extreme enthusiasm, I welcome you both!
In this issue, our second installment of “Made in America,” Food
Editor Erin Jimcosky and I unearth more Midwestern food and
drink producers than you can shake a stick at. CRAFT’s spirits
Yoda Dave Pickerell gives us a revolutionary lesson on rye whis-
key. Farm Aid columnist Fred Bueltmann explores craft malt pro-
duction from inside America’s breadbasket and out. Holly Cline
gets nosy with Craft Heroine and blender Nancy Fraley, and Matt
Williamson chats with The Decemberists’ beer-loving bassist,
Nate Query. You’ll also find recipes for BBQ and frozen cocktails,
ice cream and tikka masala taters, and a vegan sarnie.
Now, I’m ready to hit all the farmers markets, fire up the grill and
maybe some sparklers, faceplant watermelons, float with beers,
and immerse myself in a good old-fashion middle-American sum-
mer! How about you?
Cori Paige
The publisher
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