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.
Dora Florencia Velíz Alva
lives in Ica, Peru. She worked in the education field during her career, and today, at 71 years old, she enjoys dancing, is a plant guru, and cares for her 91-year-old mother. She loves to visit her two children and three grandchildren living in Mexico and the United States.
was born and raised in Romania and moved to Austria for school, where she earned a Master of Science and Economics from the University of Vienna, and where she lived for more than 20 years, working in the United Nations system. In 2014, she and her family moved to the Chicago area, and in 2016, they moved to her husband’s hometown of Trempealeau, Wisconsin. She now works at Organic Valley and enjoys cooking, baking, reading and traveling.
works in the environmental sustainability field and strives to incorporate sustainability into every aspect of her life, including time spent in the kitchen. When she and her pup aren’t outside hiking and enjoying the local river, Annie can usually be found experimenting with new recipes for indulgent baked goods, which her friends and family happily taste-test. You can find more of her recipes at her blog, www.AnniesCookingLab.com.
opened Salvatore’s Tomato Pies in Sun Prairie in 2011 and added a Madison location in 2014. Patrick is a Madison Area Chefs Network board member, a Yum Yum Fest co-organizer and a school lunch activist. He was a recipient of a 2015 Edible Madison Local Hero Award.
Monique Jamet Hooker
was born in France, and at 15, she set forth into the male-dominated world of French restaurant kitchens, beginning a distinguished culinary arts career spanning four decades and two continents, including restaurants, TV and a cookbook. Monique is active in the regional and national farm to school movement, eagerly sharing her knowledge and appreciation of good food with students of all ages.
has an education in fine arts and found a passion for baking in 2006 while apprenticing at Madison Sourdough. After traveling abroad and baking in Paris, France, Andrew returned to the area and purchased Madison Sourdough in 2009, to become co-owner and bakery director. With 11 years of professional baking experience, Andrew also shares his passion for baking as the breads instructor at Madison College.
is a textile artisan, cultural critic, and revolutionary philosopher living in Viroqua. She spent the majority of her 20s living in India, Germany and Turkey where she mostly made herself at home and ate very well.
is a national advocate for cottage food entrepreneurs, and in 2017 served as a plaintiff in the successful lawsuit against the state of Wisconsin, declaring the ban on the sale of home-baked goods unconstitutional. She now runs Inn Serendipity Fresh Bakes from her Wisconsin farm, offering holiday cookies, Baltic rye bread and more. Lisa wrote the award-winning book Soil Sisters: A Toolkit for Women Farmers, and is co-author of Homemade for Sale, Farmstead Chef, ECOpreneuring and Rural Renaissance with her husband, John Ivanko.
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.
is the owner and creator of Bloom Bake shop. From an early age, Annemarie has been intrigued with creating delicious, mouth-watering desserts from scratch. At Bloom, she bakes from scratch each day, passionately sourcing her ingredients from local farms and supporting organic and fair trade practices. Creative endeavors include maple and bacon doughnuts, heirloom apple pies, craft-beer-infused brownies, beautiful wedding cakes and dessert tables.
is the owner, baker and humble pie-maker of Madison’s smallest (and only!) pie shop. She works with each season’s local offerings to create pies for her storefront, weddings, events and popup markets. She left upstate New York to become a Badger and now lives in a little house with her dog, cat, and partner Trevor. Don’t invite her over or she’ll pickle everything in your fridge. But she’ll bring pie. So, maybe do.
has been a passionate advocate for organic food and farming since 1978 and is considered a pioneer of the natural foods movement. Theresa spent 17 years as chief marketing executive of Organic Valley and today loves her new role as Organic Valley’s mission executive. She enjoys playing in the garden and experimenting in the kitchen.
owns and operates StoneHaus Farm in rural Verona with her husband. They specialize in small-scale hog and poultry production and have been raising heritage breeds for nearly a decade. She left a tenured career in corporate leadership to spend more time on her farm and be closer to her food. She has four young grandchildren to whom she dedicates herself in between farm chores. When Cheryll is not chasing hogs, chickens, or children, you can find her in the kitchen or running on local trails.
continually strives to strengthen Madison’s food system and community by supporting farmers and purchasing local Wisconsin products for all four of his restaurants. A founder of the Madison Area Chefs Network and recipient of the 2012 James Beard Best Chef: Midwest Award, Tory believes in sharing what you love with those you love—especially if it’s delicious.
was born in Mumbai, India, and earned a Master of Physical Therapy from Bombay University before moving to the United States in 1997. She then earned a Clinical Doctorate in Physical Therapy from Des Moines University, Iowa, and currently practices as a pediatric physical therapist at the American Family Children’s Hospital in Madison. She enjoys spending time with her husband and daughter, cake decorating, cooking and painting.
is a registered dietitian in private practice, focused on healing with real foods and herbs. She loves to spread knowledge and enthusiasm for great food, teaching traditional cooking and fermentation classes around the region. This causes her fridge to overflow with jars of pickled goodies. Originally from Missouri, Laura has been living in Viroqua for four years and now understands why cheese curds are a thing. She also loves to canoe, drink coffee and watch stand-up comedy.
was born and raised a New Yorker but has since called many places home. After a lifetime of working in commercial kitchens, catering, cooking and baking, Allison decided to learn the art of coffee at Kickapoo Coffee Roasters in Viroqua. In 2017, she became co-owner and manager of Kickapoo Coffee’s new café in Viroqua. When she’s not at the café, she raises her four children, practices being athletic and literally fiddles around.
Joyce Quarnstrom and Gordon Vande Voorde
are owners/bakers of Kvarnström’s Bakery, in Westby, which is probably smaller than your living room. Established in 2011, the Scandinavian bakery was formerly a carriage shed, and now the couple turns out Norwegian and Swedish specialties throughout the year in the tiny converted space. The bakery also specializes in lefse, krumkake, rosettes, sandbakkels, pepparkakor, limpa, and kransekakes.
is chef and owner of Driftless Café in Viroqua. Luke’s farm-to-table values and love of good food drive the café to support the rich farming and food community of the Driftless Region through an ever-changing, seasonal menu. Driftless Café was the proud recipient of a 2014 Edible Madison Local Hero Award, and in 2017, Luke was honored to be named a semi-finalist for the James Beard Best Chef: Midwest Award.