Publisher’s Letter: Summer 2010

After the most beautiful spring I’ve experienced here in Wisconsin, I can only begin to imagine what the summer holds for us. It is with sweet regard for summer and its delicious bounty that we present the first issue of Edible Madison. We welcome it like a cool summer night after a long, hot day of playing in the garden. And play we did! Many talented, passionate people contributed to this issue—each bringing their love for and unique perspective of our region to its pages. For this, I am grateful.

Whether planting and tending to a garden or simply enjoying the season’s bounty, we are all intimately connected to the land, farmers and foods that make Southern Wisconsin a nationally recognized leader in the local and sustainable foods revolution. This “agri-culture” is the inspiration behind the launch of Edible Madison and is what fuels us every day as we plan for future issues and discuss how to best tell the region’s unique story. With a mission to celebrate the abundance of local foods in Southern Wisconsin, we strive to be a reflection of the flavor, farmers, eaters, chefs and cooks, community leaders and forward-thinking businesses that drive our incredibly diverse and abundant local food scene.

Edible Madison is among more than 60 Edible Communities publications in North America. By joining this community, we are calling out Southern Wisconsin as a distinct culinary region. The magazine loosely covers a 13-county area from Madison to the Mississippi. Our intention is to underscore the ties that bind our urban and rural communities and to give great attention to being geographically diverse in our editorial.

In this issue of Edible Madison, we take you on a tour of summer flavor, stopping along the way to meet a few of the people behind the food and drink of the region. From a sheep cheesemaking operation atop a ridge near Westby to a restaurant located on the Capitol Square, we share the stories of the people toiling to provide locally-grown food and their commitment to practices that support our regional food economy and environment. To pique your curiosity and inspire your own cooking adventures, we also include delicious summer recipes to celebrate the season’s bounty.

Between quarterly issues, keep in touch with your food community through the Edible Madison website where you’ll find more recipes, photos, stories, local directories and more.

In the spirit of the rural-urban connection, we are hosting two launch parties in July—one on my small farm near Soldiers Grove (July 17) and one at Fromagination on the Capitol Square (July 31). For more information, please check out the Edible Events section, and visit our website www.ediblemadison.com. We hope to see you at one or both events.

A special thank you to our advertisers: Without you, this magazine would not be possible. Please support these businesses, as they support our mission and devotion to local foods.

Jamie Lamonde
Publisher/Editor-in-Chief