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 jen@ediblemilwaukee.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.
More Articles
Thank You Anne Topham, Grande Dame of Goat Cheese
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
RECIPE: Caramelized Mushroom and Onion Melt Sandwich
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring in Here; Welcome it With Fresh Greens!
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Wisconsin Winery Shines Brightly at International Wine Competition
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
RECIPE: Delicious tofu the easy way
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
Edible Milwaukee magazine launching in May
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
Finding Dairyland: Wisconsin’s Cheese Universe
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
Bittercube consults for Blue Jacket, releases new bitters
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Greetings from Edible Milwaukee.
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.
RECIPE: Late Winter Carrot Salad
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.
