Publisher’s Letter: Summer 2017
By Jamie Lamonde | Photo By Jim Klousia 0
As we celebrate seven years of publishing Edible Madison, I still believe that the ticket to changing the food system for the better is having access to the real story behind our food and drink. We can read every label, watch videos or consume any other marketing put out there for us, but when we embark on our own line of questioning, travel to the source to discover it for ourselves, or take the time to meet a farmer directly, we can find the truth and make our own informed decision to support or not support. That action is our vote. And when enough of us are voting, we collectively influence the evolution of our food system. This is happening here in Wisconsin, across North America and beyond. And as a result, change is afoot.
Part of our purpose is to give you a window into these stories, introduce you to the people behind your food, inspire you with recipes, and at the end of it all, entice and empower you to learn even more. We do this because we are food-lovers who want to support practices that support the health of the earth, take good care of farm workers and build community. We know you do too, which is what motivates us every day.
In this issue, we explore the story behind eating fish from three different angles: catching it yourself, farm-raising it here in Wisconsin, and importing it through community supported fisheries. I believe that the labeling and marketing for fish ranks as one of the most confusing and deceitful in the marketplace right now. The good news is that, here in Wisconsin, we have many options for sustainable seafood. Let’s support a fishing economy that operates in a way that contributes positively to the health of fish and their habitat and that helps to sustain fishing families and communities, near and far.
Many restaurants in our region are already doing this and taking steps together to raise awareness and engagement. For example, the Madison Area Chefs Network is hosting Sustainable Seafood Week (June 12-18). This initiative is in partnership with Sitka Salmon Shares, Sea to Table and the James Beard foundation to elevate the importance of supporting sustainable fishing practices. More than 30 Madison restaurants are participating.
When we started Edible Madison, seven years sounded like a very far away time. Yet here we are! I want to thank everyone who has ever contributed to this publication. You’ve brought our mission to life, and we are continually amazed by your endless passion and creativity. I also want to thank all of our advertisers— the engine behind it all. Thank you for supporting and propelling the local food movement and for making Edible Madison possible!
I would like to personally thank our incredibly talented, visionary creative director, Jim Klousia, and our steadfast and passionate copy and digital editor, Wendy Allen, for being here since day one. I’m most fortunate to have you both by my side on this adventure we call Edible Madison.
Publisher & Editor-in-Chief
Jamie has worked in the organic and sustainable lifestyle industry for more than a decade. She is a communications professional with a deep commitment to nurturing positive social change through values-driven, education-based public outreach. Through her work, she is committed to building bridges between family farmers and citizen-partners to change the food system for the better.
Jamie graduated from Marymount University in Arlington, Virginia, with a B.A. in English Literature. She lives in the beautiful Driftless Region of Southwest Wisconsin and continues to be inspired, and inspire others, through the organic and local food and farming movement.