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.
Anna Thomas Bates
is a freelance writer, food blogger and mom of two young boys living in Albany, Wis. She moved to Wisconsin 14 years ago, and after visiting the Dane County Farmers Market and camping at Newport State Park, she's never looked back. If you can't find her weeding the garden or playing bulldozer mechanic in the living room, she's probably in the kitchen baking chocolate chip cookies. Find more information and seasonal recipes at her blog, TallgrassKitchen.com.
has been involved with Wisconsin’s local and organic food movement for the past nine years. He currently works as the Viroqua Food Co-op’s outreach coordinator and organizes RampFest each April. Bjorn spends his days dreaming about ways to cook with ramps and cheese (his two favorite foods).
fills her work day as NessAlla Kombucha’s staff mixologist and chief shenanigans officer with creating delicious kombucha cocktails from farm-fresh foods, and finding fun ways to celebrate Wisconsin’s sustainable agriculture. When not mixing a drink, she is riding her bike and romping with her two sons.
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.
is chef and owner of Heritage Tavern, a farm-to-table, new world tavern that showcases globally inspired, locally sourced cuisine and Heritage Catering. Dan raises heritage pigs, serves on the advisory boards of Madison Area Technical College and Slow Food Madison, and is a founder of SloPig.
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.
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.
was first introduced to the spirit world at the Drawing Room in Chicago. After a few years learning the craft of bartending, he moved to Madison, where he created cocktail programs at Nostrano and Heritage Tavern. While in Madison, he was introduced to Death’s Door spirits and officially joined the family in January 2015.
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.
John Ivanko and Lisa Kivirist
are co-authors of Farmstead Chef, ECOpreneuring and Rural Renaissance. Their new book, Homemade for Sale, is the first authoritative guide to setting up a food business from one’s home kitchen. This husband-and-wife duo operates the award-winning Inn Serendipity Farm and Bed & Breakfast, a diversified operation outside Monroe completely powered by the wind and sun.
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.
has garnered widespread attention for her progressive food buying practices and leadership in the food movement over the past 15 years. Today, she is owner of Harvest Restaurant and coowner of The Old Fashioned. Tami founded Wisconsin’s first Slow Food chapter and served as a leader until she became cochair of the U.S. Slow Food Ark and Presidia Committee. Tami is an active member of Madison Originals and is a Madison Area Chefs Network board member.
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.
has an undeniable love for food and passion for local and seasonal cooking, which has solidified into a lifestyle. He now spends his time exploring the high desert and mountains of Central Oregon with his wife, Jessica, and son, Camas.
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 with grilled pizza.
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.
is a dirt-under-her-nails, inventive gal who is at her best when repurposing and scavenging. Her passion for seeking the usefulness of all things serves her well while scouting the abundant Kickapoo hills for wild edibles. Through the seasons, her family has endured and often enjoyed garlic mustard pesto, roasted Jerusalem “fart-a-chokes,” dandelion capers and more.
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.