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.
is a copy editor, writer, digital editor and writing workshop facilitator. She reads style guides for fun, believes stories have power, and is fascinated by the evolution of the English language—for better or worse. Her mission: to wrestle the wily comma into submission.
Bjorn Bergman and Heidi Krattiger
live in Viroqua and are passionate about everything related to growing food and eating. Each growing season, they keep a large garden and love spending time preserving the harvest by drying, canning, freezing, and fermenting so that they can eat seasonally and share the bounty with friends, family, and neighbors. Every summer and fall, teach vegetable fermentation classes through the Driftless Folk School.
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."
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.
launched his career in Chicago in the late 1980s. After a number of years honing his skills in Los Angeles kitchens, he moved back to Chicago, where he met his present co-chef and business partner, Phillip Hurley. The two decided to collaborate and moved to Madison, opening their first venture, Marigold Kitchen, in 2001, followed by Sardine in 2006 and Gates & Brovi in 2012.
spent a number of years working for nationally acclaimed restaurants in California before moving back to Chicago, where he met John Gadau, his present business partner and co-chef. The two share uncanny similarities in their cooking style, having both worked on the West Coast. The two moved to Madison and opened Marigold Kitchen in 2001, followed by Sardine in 2006 and Gates & Brovi in 2012.
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.
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.
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.
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.
traces his start in the restaurant industry back to 1998. He found his passion in the creative side of bartending in 2002 and has had the opportunity to work in some of Milwaukee and Madison's finest dining establishments. He's totally on board with chef Dan Fox's philosophy at Heritage Tavern and loves taking the fresh and sustainable concept behind the bar. He stays up to date on the bartending scene and has been involved in many Madison mixology events. "It's a way to continue your education in a fun way," Sterwald says.
Jane Hawley Stevens
has been working with herbs from seeds to herbal wellness since 1981. Four Elements Organic Herbals is located in the pristine Baraboo bluffs, on Jane and David’s 130-acre certified organic farm of cultivated fields, prairie and woodland. Jane believes that healing comes from Nature, so she dedicates her gift to nurturing healing herbs, which are hand harvested at peak potency for her unique line of remedies.
Francie Szostak Dekker
is thrilled to be contributing to Edible Madison through a Food Writing Fellowship with The Culinary Trust. She is a regular contributor for Edible Milwaukee and also serves as the Milwaukee County UW-Extension Nutrition Education Program Coordinator. When not volunteering as a Wisconsin Master Gardener, Francie can be found enjoying all the local food, live music and outdoor activities that southern Wisconsin offers.