MATTHEW WILLIAMS (PORTRAIT); BRYAN GARDNER (OTHERS)hile putting together this issue,
we were also honoring our
newest American Made award
winners. For one inspiring day
in our offices, artisans, farmers,
and innovators shared their thoughts for
the future. At one point, Arianna Huffington,
president of Huffington Post Media Group,
said something that especially resonated
with me: “We take better care of our smart-
phones than we take care of ourselves.”
It’s something we’re all guilty of—forgetting
to enrich ourselves beyond the screen. This
issue, filled with tactile ideas, is an antidote
to that. One look at the sparkling citrus
dishes in “Hello, Sunshine!”—excerpted from
a book coauthored by our longtime contrib-
uting photographer Victoria Pearson (see side-
bar, far right)—and you’ll want to make them,
too. There’s also our take on baking with
my favorite flavor (“Forever Chocolate Cakes,”
page 90). Learn how to make a Swiss roll,
among other classics—and see why the most
memorable treats are those made at home.
In this digital age, hands-on hobbies like
knitting and coloring are enjoying a resur-
gence. In “Give It a Spin” (page 76), we take
a nostalgic toy—the Spirograph—and spin its
designs into decorative elements. And just
because it’s cold outside doesn’t mean you
can’t dig your hands in dirt: “Way to Grow”
(page 96) suggests how to nurture plants in-
doors, no matter how green your thumb.
So get cozy. Cook a warming meal (such as
my go-to soup, right). And put down your
phone—unless, of course, you’ve created
something from these pages that you’d like to
share with us (use the hashtag #FebLiving).Eric A. Pike, editor in chiefW
LIGHT ITALIAN
WEDDING SOUPActive/Total Time: 25 min.
Serves: 61 pound ground dark-meat turkey
(93 percent lean)
2 cloves garlic, minced
1 large egg, lightly beaten
½cup plain dried breadcrumbs
¼cup grated Parmesan,
plus more for serving
Coarse salt and freshly
ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, halved and
thinly sliced
2 cans (14.5 ounces each)
low-sodium chicken broth
2 cans (14.5 ounces each)
diced tomatoes with juices
2 heads escarole (2 pounds
total), cored, trimmed, and
coarsely chopped1.In a bowl, combine turkey,
garlic, egg, breadcrumbs,
cheese, 1 teaspoon salt, and
¼ teaspoon pepper. Roll mixture
into 1-tablespoon balls.2.In a large pot, heat oil over
medium. Add onion and cook,
stirring occasionally, until
softened, 3 to 4 minutes. Add
broth and tomatoes with juices;
bring to a simmer. Add meat-
balls and cook, without stirring,
until they float to surface, about
5 minutes.3.Add as much escarole to pot
as will fit. Cook, gradually adding
remaining escarole, until wilted
and meatballs are cooked
through, about 5 minutes more.
Thin soup with water, if desired;
season with salt and pepper.
Serve, sprinkled with cheese.This hearty
soup can
be made ahead
and frozen for
up to three
months, so you
can enjoy
it well into
spring.For many years,
Victoria Pearson
has photographed
stories for MSL
across the coun-
try, but her latest
book, Citrus
(Ten Speed Press),
written with
food stylist
Valerie Aikman-
Smith, was in-
spired by the
fruits in her own
backyard. We
feature seven
recipes, starting
on page 70.8
EDITOR’S LETTER