
An Oyster Primer
My first experience with an oyster was at a bar in Lansing, Michigan. The happy-hour special was an oyster shot—basically a giant booger in a shot glass with pepper vodka

My first experience with an oyster was at a bar in Lansing, Michigan. The happy-hour special was an oyster shot—basically a giant booger in a shot glass with pepper vodka

Candinas has been selling its signature boxes of chocolates on the Capitol Square since 1994. Founder Markus Candinas learned the craft as an apprentice in Switzerland. Favorites like champagne, ginger

For all my meat-eating folks out there, it’s time to talk about liver. While the idea of eating liver may conjure up images of your grandma serving liver and onions

At Edible Madison, we’re committed to eating locally, but seafood often must travel thousands of miles before reaching Midwesterners’ dinner plates. Three Madison area companies, Sitka Salmon Shares, Berke &

At 7 years old, I walked into my grandmother’s kitchen, high on a ridge in the Driftless region, just outside Richland Center. I scooted right in, kneeling on a chair

Authentic Superior Local Foods, Original Artwork & Fine Crafts PO Box 24, Herbster Authentic Superior is a nonprofit organization focused on promoting the abundance of creative producers from Lake Superior’s

Winter Crudités Platter Recipe by Lauren Rudersdorf No holiday feast in Wisconsin is complete without a relish tray. I was brought up with a sprawling relish tray served as an

Welcome, winter! This issue has been a fun one for our team to put together. Like a good holiday smorgasbord, it has a little bit of everything. If you’re an

Local farmers pick tomatoes at peak ripeness, delivering them to markets and restaurants in pristine condition. Chefs use their unique perspective to highlight homegrown vegetables and livestock raised with care.

One evening last winter my doorbell rang and there was my neighbor with a glass of clear liquid. “Here, taste this,” they said, thrusting the glass in my direction when