Chef John Fraser is the chef/owner of Dovetail, awarded 3-stars by the New York Times. What really separates Fraser, for me, is his desire to encourage his diners to really think about what they're eating.
This new food section is going to have a lot of articles about meat. And vegetables. Get used to it. You cannot do a driveby "meat is murder" strafing every time you see a recipe with muscle protein in it.
Weather is a fickle thing anyhow. The transition process from winter's fallow fields to the startling renewal of spring is slow and steady with every milestone reflective of hard work with incremental results.