Publisher’s Letter: Summer 2018
By Jamie Lamonde | Photo By Jim Klousia 0
This was the first time in the magazine’s history we postponed publication, and it was due to the weather.
As part of Edible Madison’s mission, we strive to promote that eating local, seasonally available foods is good for our economy, environment and health, and to connect eaters to regional sources. To fully embrace this mission, we publish four times per year, timed with the onset of each season. This challenges us to work far ahead on the magazine, sometimes more than a year in advance, to get the photos we need to bring stories like morels, cranberries and ice fishing to life. Even with that planning, we still find ourselves working in the moment. So when spring took longer than usual to arrive, the land was saturated from all that rain, and we didn’t have access to some of the final ingredients we needed to finish up the issue (like dandelions!), we waited. It was an important reminder of how deeply we’re dedicated to our mission and, most important, of the reality that farmers face as they adapt every single day to an ever-changing environment and unpredictable weather.
With issue number 33, we celebrate summer’s bounty. Each article aims to help you fully embrace the foods of summertime and the hard work and perseverance that go into creating them.
In these pages, Jonnah Perkins of Vermont Valley Community Farm tells us about their history and influential role in the CSA movement; Bjorn Bergman gives us tips on pairing barbecue with local beers; Lisa Kivirist and John Ivanko school us on authentic Bavarian-style pretzels; and Dani Lind reveals the world of edible flowers. And as usual, recipes abound! A
lso in this issue, we have two new columns. Longtime columnist Terese Allen has shifted her focus to share her expertise in preserving the season’s bounty. Inspired by her easy tips in “Cook It Forward," we too can enjoy summertime ingredients throughout the year. And as always, she gives us delicious recipes where our preserved goods are the stars.
We also welcome nutritionist foodie Laura Poe and her new column, “Digging In.” She kicks off with the benefits of fermentation and how to get started making sauerkraut at home.
Last but not least, everyone here at Edible Madison would like to congratulate this year’s Local Hero Award winners and thank them for their amazing work and contributions in our region’s food system: Highland Spring Farm, Brasserie V, Landmark Creamery Provisions, Uplands Cheese and Soil Sisters.
I’m so grateful for the opportunity to work with the team who creates Edible Madison, for our advertisers who make it all possible, and for each of you holding this magazine. Thank you.
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.