Letter from the Editor: Spring 2021

In fact, I just went snowshoeing on a frozen Lake Monona yesterday. It’s easy to forget about the huge body of water that lies underneath that vast expanse of snow.

Winter, of course, is the season of dormancy. Compared to the lushness of summer, things can look not just dormant, but dead. But there’s so much more going on than meets the eye—processes of renewal and transformation flying just below the radar of our five senses.

So maybe that’s why when they reveal themselves to us, these mundane events can feel like micro-miracles. A newly germinated seed, biding its time in dirt and darkness, finally emerges from the soil waving a little green flag, as if to say, “yes, hello, I’m alive!” (Seed Work is Slow Work). Kefir grains rearrange the constellation of milk microbiota to create something new that tastes tangy, lasts longer and digests easier. (Exploring Kefir). As a batch of kombucha brews, the SCOBY expands to the edges of its container and teems with life, bringing a burst of bright flavor and goodness for the gut along with it. (Boocharama!) This sense of awakening is what spring is all about, and you’ll find plenty of it throughout these pages.

As the weather warms up and the earth begins to come alive, natural areas offer wild foods for those curious enough to find them. (Serendipity: Foraging Southern Wisconsin). As the shy spring sun rises higher in the sky, so do our hopes for our gardens, personal and communal. We’re also finding flickers of hope in our region’s restaurant scene. In this issue we cover four courageous chef-entrepreneurs as they shift directions to feed our community and find a way to thrive in spite of the pandemic. (Pandemic Chefs Pivot).

And if, somehow, all of that is not enough to get you excited for spring, take a look at our brunch-themed Cook at Home recipe column to whet your appetite. (x) Herby French toast, shaved asparagus frittata and goat cheese biscuits abound. Cheers!

Let’s dig in.
Lauren Langtim
Managing Editor

P.S. As always, we welcome your thoughts and feedback. Drop us a line at hello@ediblemadison.com.