In Our Fall 2016 Issue

Last Updated September 01, 2016
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Fall 2016 Issue Milwaukee cover

LETTER FROM THE PUBLISHER

Wisconsin: The Perfect Place to Celebrate Fall

Dear Reader,

I’m a fall baby. It’s not that I don’t devour the hell out a tomato sandwich, or grilled corn that’s been dipped into a paint can full of butter at the State Fair. I look forward to these foods, voraciously, every year. You know that saying, “doing something like it’s going out of style?” Well, in summer, I eat like certain foods are going out of season … because they are. Each week, I played Iron Chef with my CSA from Pinehold Gardens, sneaking vegetables into breakfast, lunch, dinner and snacks. I couldn’t keep up with the abundance, but I loved trying.

The changing rhythm of the seasons is comforting to me, and Wisconsin is the perfect place to celebrate fall with food, drink and activities. The wind will soon get colder and the days even shorter. We’ll need denser food and thicker drinks to ready ourselves for the winter (or, at least, that’s what we’ll tell ourselves). Braising, basting and baking replace grilling and chilling. Porters and stouts replace pilsners. When planning your menus, or going out to explore the world around you, let local be your guide. Try something new this season!

You can “do it yourself” with recipes for homemade yogurt, lassi and labne, or try your hand at mixing four new-to-you old-fashioneds. The humble cabbage roll gets the haute treatment, courtesy of Sandy D’Amato. You could travel by tummy. Go veg-heavy with a few profiled produce-loving restaurants in town. Grab your bike and a beer with our On the Road feature. Learn more about how to save heritage breeds of livestock by eating them in Vintage Eats. Hope you’re hungry! We have these stories and more.

A final note: Since winter of last year, we’ve been honoring local heroes—members of our food community who, through their work, sourcing and advocacy, have made a significant impact on the local food movement. This summer, our food community lost a true hero.

Steve Ehlers was one of the first to champion our magazine, even when it was still just an unfunded idea I was trying to pull off the ground. As we were getting ready to release our summer issue in May 2013, I received a call from Steve saying that Larry’s Market wanted to support us by advertising. As editor-in-chief, I knew that Larry’s was already being featured on our editorial side, so I told Steve that I was more comfortable talking about advertising after the feature had run. I later found out that, in the meantime, Steve made many calls on our behalf, encouraging others to support us and lauding our integrity.

This, and the Local Heroes feature in this issue, are just a couple of personal testaments to Steve’s kindness and commitment to local food; his friends and colleagues undoubtedly have countless more stories to tell. We miss you, Steve. This issue is dedicated to you.

-Jen Ede, Publisher/Editor-in-Chief

Cheese 101: Cut Into 8 Categories

cheese board
With hundreds of types, styles and varieties of cheese available to us lucky folks here in Wisconsin, deciding which to buy can be daunting. But once one knows the eight basic categories of cheese and...

Meatless in Milwaukee

falafel
Milwaukee has an expanding list of vegetarian options. Those who don't meat are obviously attracted, but even those who do, are ordering these vegetarian items more and more.

4 Twists on the Old Fashioned

old fashioned
The Old Fashioned is one thing, made of four things, and because of its flexibility, it can be more things than I can count.

Exploring Port Washington

port washington
Along the Southeastern Wisconsin lakeshore sits the quaint town of Port Washington, referred to as a slice of New England-y heaven. Port offers a quick escape from the hustle and bustle of Milwaukee.

Like Minds Brewing: A Culinary-Inspired Brewing Operation

like minds
Brew City is living up to its name once again introducing many new breweries to the mix. Like Minds Brewing Company, is a partnership between beer geeks and James Bear Award-winning chef.

In Loving Memory: Steve Ehlers

steve ehlers
Steve Ehlers was one of the first to champion our magazine, even when it was still just an unfunded idea trying to be pulled off the ground. This issue is dedicated to Steve.

Yogurt-Making 101

diy yogurt
The homemade yogurt process is easy, and a quart of it is a quarter of the price of the supermarket king. With probiotics promoting the good bacteria in your stomach, it’s good to have this healthy...

Mon Petit Chou: Love and Cabbage

stuffed cabbage
More than any other vegetable, cabbage has managed to capture and embody the “humble” moniker. Name the cuisine, and cabbage will be present, always seeming to support—but in reality, it...

Eat Them to Save Them: Farmers Bring Back Heritage Animal Breeds

heritage breed pigs
Heritage farm animals are threatened with extinction not because we eat them too much but because we don't eat them enough.

Cider Spike

cider
There are an increasing number of Wisconsin-run cideries dedicated to preserving the legacy of cider; sourcing local ingredients, using heirloom apples and focusing on high quality, small-batch...

Out and About on Bikes

on the road
The Lowlands Group here in Wisconsin works to emulate the culture of the Netherlands by fusing together brews, bikes and eats.

What's in Season - Fall

autumnal hunter's stew
The produce continues to abound, as the days get shorter and the winds get colder. Get inspired to bake, baste and braise with this handy list of fruits and vegetables that are available in abundance...
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