There is an inherent tinge of excitement to the term “escape velocity.” That’s partially because “Escape Velocity” sounds like it could be the name of a thrilling blockbuster action film. But even in its most straightforwardly scientific definition, there’s still a sense of adventure — the speed that an object must travel to break free of a planet or moon’s gravitational pull.

Over the last several months, so many of our favorite in-person gathering places had to pivot in ways few of us could have imagined at the beginning of 2020. We saw sit-down institutions turn to takeout turnabouts for dinner and develop delivery strategies for lunch. And yet there always seemed to be a meal that served as a final frontier for this new era, and that’s brunch.

For fans of baked goods, all sorts of delectable decisions await you in downtown Lafayette. I’ve extolled the virtues of Sweet Revolution’s personal pies here before. Scones and Doilies offers a more European spin with filled rugelach pastries and savory spinachand- cheese galettes.

Although it’s technically autumn now, it’s the time of year that we latch onto the last few shreds of summer we can find — a few more splashes in the pool, rounds of golf, and evenings relaxing outside … even if we occasionally need some jackets or blankets.

Think of the Emergency Munchie Truck — or EMT — as a vehicle speeding to the rescue of any skepticism you have about food truck cuisine. There are no inferior ingredients, oily options, or soggy salt bombs here, just an imaginative, inspired menu of vegetarian waffle sandwiches.

With summer now in full swing, it’s the season for savory meats, sweet treats … and maybe just a little bit of experimentation. Pineapple shake? Banana root beer? Bubblegum Sprite?

Picture this. It’s 1990. An 11-year old kid visits his big brother in Chicago. The culinary world is his oyster and the little brother only wants fast food. But the shot-calling adult insists upon no fast food. Instead, the little brother’s going to eat Mexican food at a sit-down restaurant. Not cafeteria tacos from which he only eats the beef, but legit Mexican cuisine

There’s a high degree of difficulty in the pivot from pastry chef to pitmaster. But Sarah McGregor- Ray and Jonathan McGregor don’t just make it look easy at Revolution Barbeque. In just a few short weeks, they’ve put a distinctly delectable stamp on their brand-new barbeque business.

No need to mince words: Life will be difficult for the next several weeks as we all adapt, adjust and sacrifice to serve our roles in social distancing to help preserve public health.

Why is it that farmers’ markets always feel the farthest away in February? No matter what the groundhog says, we’re only weeks away from strolling in the sunshine for fresh, local fare. But February is definitely a gut-wrenching gauntlet of sizable snowfall and sub-zero temperatures.