Page 3 - Indulge October/November 2015
P. 3
aeadr ers, letter from the editor Susan Bella
Wow, time really flies. With this issue, Indulge J e w e l r y LLC
Lehigh Valley magazine has been publishing a year. Proud Recipient Of:
And what a year it’s been. The Valley’s renaissance has
continued with more tony restaurants opening in the Voted Best Place to Buy
downtowns of Allentown, Bethlehem and Easton — with Fine Jewelry!
each city honing its unique personality.
It’s been a growing time for Indulge, too. We’ve been 610.434.8001
excited to tell you about new distilleries and brews and
how the local restaurant scene is embracing the farm-to- 1746 W. Allen Street, Allentown
table movement. We’ve introduced you to some of the www.susanbellajewelry.com
outstanding business leaders in the Valley and kept you
updated on trends in fashion, décor and quirky gifts for
the man cave.
We’ve loved hearing from you, too, and welcome your
comments and suggestions. You can email me directly
at linda@indulgelvmagazine.com. You can also connect
with us on Facebook and Twitter, @IndulgeLVmag.
We here at Indulge are looking forward to continuing
to bring you the best the Valley has to offer. As we
head into our second year, our cover story takes a look
at collecting, collectibles and what goes into choosing
something to collect. We also tackle the sensitive issue
of families caring for aging loved ones and provide
resources where those families can seek help.
This time of year is fun-filled with school activities,
Halloween and Thanksgiving dinners. We give you tips
from local interior designers to decorate for fall and
beyond. Fall events focus on food, too, and we share
some of the best autumn beers as well as recipes sure
to satisfy your family and friends.
If you want to take a road trip, we take you to Salem,
Massachusetts — the witchiest place within a drive of
the Valley — to celebrate Halloween and we include
some local places, too, in Diversions. Whatever your
spooky plans are, share your haunts with us. We’d love
to know!

Indulgently yours,

Linda Doell • editor
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