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 adventurous eater, this issue’s for you, because we’ve managed to feature both oysters and liver! We’ve got a long winter ahead of us. What better way to pass the time than to expand your palate a little bit?
We did pause and question whether oysters were the right subject matter for Edible Madison to cover, seeing as how we live for local food and last we checked there were no oysters to be found in Lake Mendota. But eating local doesn’t have to be an all-or-nothing proposition. There is value in supporting local restaurants, especially ones like Sardine, who have a stellar reputation for being authentically farm-to-table, and who also offer out-of-town delicacies like oysters, because they’re passionate about good food.
The Edible team is cooking up a number of winter events that we’re very excited about. On November 17th, we’ll celebrate the release of this issue with a cheese tasting and pairing workshop with Anna Thomas Bates of Landmark Creamery.
On December 1st, we’ll host a virtual screening of “The Ants and the Grasshopper,” a powerful documentary that follows Anita Chitaya, a Malawian climate change activist, as she travels across the U.S. to talk with climate-skeptic farmers and community leaders.
We’re also putting together a cheese board class for later in the winter, featuring local products and expert instruction on how to artfully arrange boards that are as visually stunning as they are fun to eat. More details to come—be sure to sign up for our email newsletter and follow us on social media to stay up to date!
We hope you enjoy this issue and find something worth revisiting in it throughout the winter, from that giddy first snow phase to the doldrums of February. As always, we want to send a great big thank you to everyone who contributed to this issue. Cheers!
Let’s Dig In!
Lauren Langtim
Managing Editor
More Stories by This Author
Edible in your mailbox
