FoodWorks, established in 2014, aims to connect those who need and want jobs with food-based businesses that need help through an innovative new training program called First Course.
This season’s menu is a hearty, fall-focused spread of chips and dip, spicy gumbo, cole slaw and chocolate-cranberry fudge, all featuring local brews as ingredients, and all made to order
Although kale only rose to fame as a foodie trend in 2011 to 2013, we’ve been in love with it for years. With its crazy-good nutrition and rich culinary traditions
For this Back of the House photo essay, we spent an evening in the kitchen with Chef Dan Bonanno and his team at A Pig in a Fur Coat.
When we launched Edible Madison, we decided to include a column that would give our readers a peek into some of the kitchens leading the local food movement—a perspective they
The transition from wheat to dairy in the 19th century spurred the creation of rural cooperative creameries in Wisconsin. Today, co-ops continue to benefit thousands of dairy farmers in the
The Wisco Pop crew are friends as well as business partners, and they clearly don’t take themselves too seriously.
Put down your glass of Napa Valley cabernet or chardonnay and try a sip of a Wisconsin dry white wine. You might discover a new love.