Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Greetings to you, Wisconsin Foodies!
We wanted to introduce ourselves to you because we have something in common: Local food is important to us. It’s so important to us that we devote our entire magazine to it. Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
We wanted to give you a few updates on the things happening on our end, since we’re only a couple short months away from launching. The first big update is that our website has launched! At ediblemilwaukee.com, you’ll find information on how to subscribe to our magazine and how to support us through advertising (download our media kit here). You’ll also find an editorial preview of some of the columns you can expect to see when we launch in mid-May. Still have questions about who we are and what we do? Feel free to email email@example.com. This weekend, we’re excited to attend two events. The first is the Urban Ecology Center’s 11th Annual Local Farmer Open House, happening on Saturday from 11:00-4:00. You know how they say, “know your farmer, know your food”? Here’s a chance to connect directly with those farmers and learn more about Community Supported Agriculture.
The second event we’ll attend this weekend is the Wisconsin Artisan Food Producers Association’s Inaugural Taste & Learn Artisan Food Event, also on Saturday from 12:00-4:00. Here artisans will not only give us a firsthand sense of Milwaukee’s taste of place through their delicious samples, they’ll also hold educational break-out sessions.
If you see us at either of these events, please say hello! And please, keep in touch with us as we get closer to our launch (mid-May!). For daily updates, “like” us on Facebook at www.facebook.com/ediblemke or follow us on Twitter attwitter.com/ediblemke.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.