Publisher’s Letter: Spring 2015

Spring is here! Spring is here! Ok, it may be wishful thinking as it is actually 10 degrees outside with snow blanketing the ground as I write this. But before we know it, the snow will melt making way for plants to show their green again. And we will feel alive in the way that spring always makes us feel after a long winter. Once again we will get to enjoy asparagus, maple syrup and other foods that signify springtime in Wisconsin (like morels!).

Inside this special “water issue,” we explore what it means to eat with one of our most important and fragile natural resources in mind. Although not always what we think of when we sit down to dinner, water is a critical ingredient that deserves our attention and our protection.

Join us as we take a trip to a number of aquaponics farms in Wisconsin, wade into why we must care for Wisconsin’s coldwater streams, and learn about the relationship between water usage and food production.

As Wisconsinites, we are very fortunate to be plentiful in water (unlike so many people around the world) and to get the opportunity to care for the Great Lakes, the largest group of freshwater lakes, containing more than 20 percent of surface freshwater on Earth. We are also lucky to have so many farmers and food producers who understand this and are good stewards of our natural resources. Let’s learn their stories and enjoy the food and beverages they produce.

Together, we can all help to protect Wisconsin’s water by getting involved personally in local and state efforts or by supporting conservation organizations sharing in this mission. To find an organization near you, visit www.wisconsinrivers.org/local-groups.

With gratitude,

Jamie Lamonde
Publisher & Editor-in-Chief