Letter from the Editor: Fall 2020
In a region infamous for its harsh winters, many feel that summer is the most glorious time of the year. For my partner, Brian, who works from home, the coming
Lauren Langtim
September 22, 2020
In a region infamous for its harsh winters, many feel that summer is the most glorious time of the year. For my partner, Brian, who works from home, the coming
With this issue, we celebrate a decade—40 seasons—of publishing Edible Madison! When our first issue hit newsstands in summer 2010, we never imagined how amazing the journey would be to
Cheers to 10 years! I’m so grateful to Jamie and her team for what they have created in Edible Madison over the past decade. Jamie’s dedication to our region’s foodshed
Welcome, summertime! We’ve been waiting for you. To celebrate, we’ve put together an issue packed with lots of seasonally inspired recipes and, of course, plenty of food for thought. In
In the spirit of spring, let’s celebrate simplicity— both realized and aspirational. It’s not always easy to eat in alignment with our values, every single day, at every single meal,
From Madison to the Mississippi, the flooding events this year impacted us all on some level. It’s this reality that brought us to focus on this topic as it relates
After 8 years of publishing, we decided to pay homage to the Edibles that inspired us with our own twist: “The Butcher, the Baker and the Artisan Juice Maker.”
This was the first time in the magazine’s history we postponed publication, and it was due to the weather. As part of Edible Madison’s mission, we strive to promote that
As we at Edible Madison contemplated last year how we wanted to contribute to the conversation on gender, we had a lot of discussion around the influence it has on
This issue, we’re paying tribute to the global culinary tradition of baking. As you gather with friends and family this season, consider taking them with you on a worldwide journey.
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
As we celebrate seven years of publishing Edible Madison, I still believe that the ticket to changing the food system for the better is having access to the real story