Publisher’s Letter: Winter 2011
It’s been a great honor to guest-edit this issue of Edible Madison while Jamie takes a well-deserved break to spend time with her new baby boy. In this issue, we’re
Jim Klousia
January 7, 2012
It’s been a great honor to guest-edit this issue of Edible Madison while Jamie takes a well-deserved break to spend time with her new baby boy. In this issue, we’re
We’ve launched a new website! We hope you enjoy our new and easier-to-navigate offerings!
Dani Lind waxes poetic on the virtues of Beauty Heart radishes: “Demure on the outside but raucous inside—each one filled with unique starbursts of vibrant fuchsia and white.”
Local chefs bring their wisdom to the classroom, inspiring students, building confidence and teaching new skills. And the kids cook their own delicious lunch in the process.
A look at the unsung hero of any meal—the knife used to prepare it—and how this tool brings together a community of cooks through sharing and memories.
Wrap up those Ritz crackers and put that cheese ball back in the fridge. With all the Wisconsin-made options out there today, it’s easier than ever to create a unique
There’s something about a handmade bowl that makes the food inside of it taste better. It has a weight and warmth when cradled between two palms. A handmade bowl is
Ben Daneen has a unique take on handcrafting high quality, recycled knives.
Long live the book! Terese Allen gives us a run-down of the food-related books by Wisconsin writers published in 2011.
In a region with such abundance, author Maggie Messitt reminds us of the hunger that may live right next door and of the courageous people and organizations working to fight
Author Jessica Luhning shows that making pasta at home isn’t as difficult as it may seem!
We may be closed-off during the long northern winter, but in the kitchen, our taste buds roam free.