We are very grateful to our talented photographers, contributors and editorial advisors for the passion, knowledge and hard work they pour into the pages of Edible Madison. Read on to meet the contributors whose work appeared in the most recent print edition.
has written scores of articles and books about Wisconsin’s food traditions and culinary culture, including the award-winning The Flavor of Wisconsin, The Flavor of Wisconsin for Kids, and Wisconsin Local Foods Journal. She is food editor for Organic Valley, president of the Culinary History Enthusiasts of Wisconsin (CHEW) and a longtime director of REAP Food Group, the cutting-edge food and sustainability organization based in Madison. She is hungry all the time.
was born and raised in the cornfields of Iowa, and after multiple attempts to escape to other parts of the world, she found herself pulled back to the black Midwestern earth of her roots. She now calls the Driftless region of Southwest Wisconsin home, where she found a passion for organic food and discovered that fields can be filled with things other than corn. Still the wandering soul, she travels far and often, and has come to know that the most meaningful art is nestled in the places one calls home.
is a former farm girl turned cheese geek, writing and talking about cheese for a living. As the specialty cheese manager at Metcalfe's Market-Hilldale in Madison, she works with Wisconsin cheesemakers to bring new products to market. Her motto is "Have Fun. Do Good. Eat Cheese."
Shannon Henry Kleiber
is a Madison-based writer. Her second book, On My Honor: Real Life Lessons From America’s First Girl Scout, about Juliette Gordon Low, the founder of the Girl Scouts, came out in 2012. She is a former staff writer and columnist for The Washington Post.
holds a Communication and Journalism degree from the University of Wisconsin, Eau Claire. A Wisconsin native, he is a local adventurer who loves food, photos and a good wheat beer. He is passionate about enjoying food with others and capturing life in Southern Wisconsin through photography.
spent 10 years as the produce manager/buyer at the Viroqua Food Co-op and now owns and operates Rooted Spoon Culinary, a catering business that focuses on local, seasonal foods. Dani loves to grow and preserve her own vegetables, herbs and fruits and help her husband raise grass-fed steers on their farm near Soldiers Grove.
Tracy Phillippi is a Certified Cicerone who has been involved in nearly every aspect of the craft beer industry, first as a BJCP Beer Judge, beer scribe, and private tasting guide, and later as a home brewer, production brewer, and marketer extraordinaire. Tracy recently joined the team at Wisconsin Brewing Company as event sales manager, helping people plan joyful events in the state-of-the-art facility. When she’s not sipping new suds, Tracy can be found making cheese, running marathons, or exploring Madison with her Canadian hubby and wee baby boy.
lives and works in Wisconsin’s ancient Driftless region, northwest of Madison. After ten years as resident of that city, where he attended the University of Wisconsin, waited tables at a west-side eatery and learned to make art, he moved back to his family’s retired farm in the rolling hills. Andy writes for family farmers in between bouts of picture making.