REAP Food Group has spent the past 25 years focused on the same goal: to nourish the roots that allow communities, economies and lives to thrive. From our new perch
When summer rolls around, there’s nothing we want to do more than pile a dozen different vegetables into a bowl and call it lunch. Pair raw, roasted or gently sautéed
You already eat farm to table. Why not imbibe locally too? Try these Wisconsin beverage makers for some of the most creative refreshments around.
Athens Grill is located between a gas station and a strip mall. Based on the name, you’d expect gyros and a Greek salad to be on the menu. And you’d
There seems to be something quite magical about the elderberry.
Erica Shoenberger first learned about Kernza®, a type of wheatgrass, several years ago when she was working at a permaculture farm in Florida and sat in on a lunchtime seminar
While many will say it never left, sustainability is back. After years of carryout containers, curbside pickup and going back to “paper or plastic” at the grocery store, many consumers
It’s been a privilege to work with the Edible Madison team over the past three years, bringing to life the delicious stories that make our local food community so unique
It’s difficult to imagine Madison’s Schenk-Atwood neighborhood, an east-side enclave of hip-cool bars, restaurants and retail stores, without a locally owned wine shop. It would have been even more difficult