In Our Spring 2014 Issue

Last Updated March 01, 2014
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spring 2014 cover

LETTER FROM THE PUBLISHER

Dear Reader,

Under these endless snowstorms, it’s hard to imagine something green will soon be heading our way. It’s also hard to believe that, with this Spring issue, we’ll have published a magazine for every season. In December last year, we set goals for ourselves. The final two were: 1) to highlight the unique cultural makeup of the city and pay homage to each group’s contributions to Milwaukee’s foodscape; and 2) to honor Milwaukee’s historical food traditions, whether they were in the past or are being revitalized by new producers today. We realize more and more that food is the glue that bonds us, as families and community, because it’s always the easiest way to start a conversation.

The Edible Milwaukee team spent the winter bundled up against the cold, but every place we went emanated warmth and welcome. At the Urban Ecology Center in Washington Park, we ate pie that kids made using fruit gleaned from neighborhood trees. We basked in the steam coming off giant bowls of ramen, the latest culinary trend to hit our city. Stamping off our feet and shivering, we’d walk past the brightly-lit neon signs into Ono Kine Grindz, where the myriad Hawaiian flavors transported us out from under the Polar Vortex directly to the Big Island. Into their Bay View commissary kitchen we were welcomed by the Gouda Girls, whose motto, “Because Nice Matters” couldn’t describe more perfectly their attitude toward life. Sweetly and entirely Midwestern. Newly arrived to the city are others who’ve decided that Milwaukee is home, including a couple starting a restaurant, Amilinda, named in honor of the chef’s parents, whose lessons he took in around the kitchen table in Venezuela.

Milwaukee is a city of immigrants, old and new, and the face of our city is changing rapidly. If we look closely, we can still see the marks of generations before us, fading against the side of old buildings. Old-world traditions live on through family recipes in the Greek, Polish, and Armenian communities that have put down roots and flourished here. It comes out during Easter, when paczki, braided breads, and snowy white cookies signify a time of rebirth and life’s progression. Alongside the old, we see the more recent, in the form of Milwaukeean newly settled, and in the revitalization of neighborhoods by restaurants and other food businesses.

I think Milwaukee gets it. We recognize that where we came from shapes where we are headed. Looking back at our own histories, we build on lessons to move forward — like the seasons, cold or warm.

Yours in local food,

-Jen Ede, Publisher/Editor-in-Chief

Breaking Fasts in Style

sugary pastries, donuts, and glazed raisin bread
Traditional pastries help preserve Easter baking traditions

The Gouda Girls, A Love Story

gouda van and owners Katherine and Tina Ton
Owners Katherine and Tina Ton successfully navigate food truck roads.

Revamping the Ramen Craze

ramen dish with egg and meat
Tochi and Ardent bring artful Japanese noodle soups to Milwaukee

Back of the House: If They Plant It, We Will Eat

plated meals with ingredient descriptions
Milwaukee chefs and farmers are changing the way we read menus

Faded Food Signs from Earlier Times

brick facade of Milwaukee Sausage Co.
Have you ever used a sign as a landmark and thought about how it got there? Who climbed up the ladder to paint it?

Snack Attack!

homemade protein bars with pumpkin seeds and sunflower seeds
Making your own protein bars yields control, convenience

Basic Fruit Protein Bars

Basic Fruit Protein Bars
Raw, Gluten Free (depending on ingredient choice), Vegan (if Almond Milk is used).

Basic Energy Bars

basic energy bar
This is another type of “power bar,” filled with fruits and nuts; it is less of a protein bar and more of a carbohydrate energy booster. These are a wonderful (and healthy) substitute for athletes...

Cream City Libations: Cordials and Liqueurs, Made with Love

fizzy cocktail
Making cordials and liqueurs at home is easy, says Milwaukee-based mixologist Dy Godsey. No special skills required!

Basic Tonic Syrup Recipe

tonic syrup and cocktails
When making your own Gin & Tonics with this syrup, you’ll notice they are more flavorful than those made with syrups from factories. You will be able to control how bold or subtle you wish them...

Craft G&T

craft G&T, flavored tonic syrups
This drink is further customizable into what’s called a Spanish G&T. There are two big differences between the Classic and the Spanish: one is glassware and the other is garnish. To make yours...

Purely Medicinal, My Dear

colorful cockails with homemade tonic syrup
Homemade tonic syrup boosts flavor

Kids Table: Up North Meets Way Down South

kids gardening
Kids in Chile have much to teach about practical gardening

Not Just Nostalgic

mother father and Young Kim at the kitchen table
Food traditions yield healthy answers to modern dietary dilemmas

A Musical Menu

headphones made of cinnamon buns with cd roms and cassette tapes
Food and Beer, Food and Wine, Food and Cocktails, and most recently Food & Music. I thought I’d share some of my favorite food-themed songs to create a unique sonic menu that could be served at the...

Ono Kine Grindz: Hawaiian Staples

Ono Kine Grindz
The dishes served at Ono Kine Grindz reflect the diverse ethnic influences of the Hawaiian islands, which experienced multiple...

Cookie Bill Creeps Forward

cookies
Home bakers and canners may soon make up to $10,000 annually from their art, if a bill wending its way through the state Legislature gains final approval.
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