Publisher’s Letter: Winter 2012
By Jamie Lamonde | Photo By Jim Klousia 0
As we drove into Madison for a Saturday packed with photo shoots, Jim and I chatted away about our hopes for the day and our ideas for how to best capture the stories of the people and foods for this issue. Our first stop was Graze to photograph Chef Tory Miller, and we had designs on exactly how we thought we would guide the shoot.
Little did we know, there was no need for a plan.
As we walked into Graze, Tory and one of his fellow “foragers,” Grace White, were buzzing through the restaurant with food cart in tow, making their way for the exit. Clearly, they were on a mission, and we needed to quickly jump on board. They wound the cart down the ramp in the front of the restaurant and huddled on the sidewalk to talk about where the other foragers were and which direction they should head around the square to gather food. It was a brisk, cold day—Tory’s cheeks were pink and his hands were kept warm by his Packers gloves.
As we dove into the bustle of the Dane County Farmers’ Market, I walk-ran next to him and asked about what he planned to buy. He said, “It’s all good as long as I don’t buy anything that’s not on the list.” He then explained that his staff reminds him every Saturday morning to stick to the list of things they need and have plans to use in the restaurants.
“Really?” I asked, “Do you really stick to the list?”
Then, with a mischievous smile, he rattled off the items that he planned to buy anyway—most of them unique seasonal foods only available from certain vendors. “It’s really hard for me to resist,” he said. It was crystal clear that Tory’s passion for food creativity and eating the season’s best foods prevails at the market. It went on like this for the rest of the morning—darting in and out of market foot traffic from one farm stand to the next, each time Tory’s enthusiasm piquing as he rapped with the farmers and anticipated getting his hands on the next fresh food. It was inspiring to watch him in action. He and his team of foragers were kids in a candy store of local food. Read more about Chef Tory Miller and his Seasonal Pantry.
Next stop was Annemarie Spitznagle’s Bloom Bake Shop where we experienced the same buzz of excitement for changing the way people eat—one treat (or maybe two) at a time. Then on to Terese Allen’s home kitchen to photograph her recipes. As we sampled the rullepølse, mavish and tamales, it was clear these dishes were made with a true love of food and tradition.
It is this passion that we hope comes through in our pages. Be inspired this holiday season to connect with the bounty of foods that our farmers, producers and chefs work tirelessly to deliver, day in and day out, all year long. We’re so grateful for days like that Saturday when we get to spend time with the people who are making our local food movement bright, and each issue renews our excitement to share these experiences with 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.