Connecting through dining and drinking is the central theme of this issue. So many of our travel memories involve a dining table (or a barstool) and the meals we had there. Beyond literal sustenance, food lets us share our heritage, our creativity, our love and care for others. It can also be a formidable force for good. We showcase three chefs who are making a difference: From humanitarian efforts to help disaster victims to innovative hiring practices and agricultural reform, these pioneering professionals are putting “meaningful” on the menu. Whatever your taste in travel, you’ll find much to tempt you in this issue. Bon appétit!
– Elaine Srnka, vice president, content