20 Years at Scotch Hill Farm
“Every time we plant seed, as tiny as a pin head or as big a dime, it feels like a big, lovely, risky experiment.” – Tony Ends
Shannon Henry Kleiber
September 19, 2014
“Every time we plant seed, as tiny as a pin head or as big a dime, it feels like a big, lovely, risky experiment.” – Tony Ends
Cranberries: people either love ‘em or hate ‘em. Cranberries have a more sinister reputation than you might think, but one man is on a quest to do right by Wisconsin’s
Increased attention on healthy eating and sourcing local produce is making diverse produce on school lunch trays a reality.
Endives are so confusing – escarole, chicory, curly endive, radicchio, witloof and more. Let’s break them down together, shall wel?
Opposites attract—that’s as true in cooking as it is in love. Witness the marriage of chiles and winter squash.
When tasting Wisconsin wines made from young, cold-hardy grapes, “banish everything you think you know about wine grapes…”
A new crop of Wisconsin cheesemakers crafting original, seasonal cheeses are bucking the Old World tradition of “one cheesemaker, one cheese, one factory.”
U.N. has declared 2014 the International Year of Family Farming to promote awareness and educate about the socio-economic, environmental and cultural roles family farming plays worldwide.
#MadLocal: Edible Madison’s mission is to promote local food and farming in southern Wisconsin, but we wondered, just how local can we get? We called this series of images #MadLocal,