In Our Winter 2014 Issue

Last Updated December 01, 2014
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WINTER 2014 COVER

LETTER FROM THE PUBLISHER

Bring on the Heavily Spiced, Mulled and Slow-Roasted

Dear Reader,

As days grow longer and temperatures start to plummet, our thoughts begin to transition along with the season: we finish out the old year, grateful for what we’ve learned and done, for family and friends. For what we have. We eagerly anticipate what’s in store for us in the New Year. We look forward to celebrating together with loved ones, to exchanging extravagant gifts and sharing lingering meals of epic proportions. We unequivocally look forward to the food. When I think of the holidays, I always think first of the smells: pine and wood fire, roasting meat and vegetables, stews, cookies, and pies. Then, I think of the recipes passed down from family members and friends, sometimes even with fun-shaped antique presses and cutters! It is a time of togetherness, and joy, followed by a few months of deep reflection before the world renews itself again.

This is the idea, anyway. The holidays are undoubtedly a time of great warmth, but can also be a source of stress and anxiety as we struggle to fit our hosting and visiting obligations into a few short weeks. We try to apply the same speed that whipped us through earlier months, and sometimes, at the end, life stops us and we end up slipping on the proverbial patch of ice.

Maybe, instead of trying to fight the winter blues, we should try embracing them. Let’s emphasize quality over quantity and select goods that reflect the kind of values we’d like to see more of in the year ahead. Let us ourselves be more mindful of how we think and act, and how we treat others. Taking a cue from recipes popular this time of year, let’s take the time to put some comfort into our food. Bring on the heavily spiced, mulled, and slow-roasted. A bit of the decadent. In our seventh issue, the recurring message from our features writers and columnists echoes this thought… relax.

Immerse yourself in the history of the Settlement Cook Book (does your family have a copy?). Learn how to easily roast meats to perfection in our DIY MKE column. Make punch the (other) centerpiece of your holiday celebration with the help of MKE Mixology. Do you fondue? Oh, you used to? Then you should definitely read Edible Culture. Beyond these articles, you’ll enjoy exploring some hidden, and some not so hidden, breakfast gems in and around our city, and getting to know the “love” matches that have resulted in some of your favorite local food products. Embrace lucky food traditions from around the world on New Year’s Eve with Kids Table. Trace the food memories of an Italian diaspora community in Ethnic Edibles. Lastly, joyspot Milwaukee’s transformative spaces in our latest Grist for the Mill.

EMKE won’t go into hibernation after this edition, that’s for sure. There are too many stories to tell! Cozy up with our winter issue, and stay with us as we continue the conversation about local food all year round. Up next, in early April, we’ll tackle repurposing, recycling, and food waste—also part of the equation when we talk about living a more sustainable life. You won’t want to miss what we have in store. Until then, be well and don’t forget to keep in touch. We welcome your participation on our Facebook page—facebook.com/ediblemke—and your letters to jen@ediblemilwaukee.com.

-Jen Ede, Publisher/Editor-in-Chief

This publisher’s letter is dedicated to the memory of Joanne Haldemann, whose gift of a Czechoslovak Pastries cookbook contains the best braided Christmas bread recipe I’ve ever made. Thanks, Joanne, for always stopping to let me hug every tree.

The Breakfast Club

stack of pancakes
Here in Milwaukee, we try not to play favorites—however, when it comes to meals, breakfast is certainly close to our hearts. Check out some amazing hidden, and some not-so hidden, gems around...

Matches Made in Milwaukee

Sprecher Beer
Competitive instincts are trumped by partnerships and a shared devotion to forming sustainable communities, as evidenced by an offspring of inventive goods.

Ties that Bind

Italian Table with Dishes
"Tastes of Italy," a self-published cookbook captures the diverse food and culinary traditions of those with families from Italy or those who have traveled extensively to places in Italy.

Melty Cheese Melts the Heart

raclette
The popularity of fondue may have waned since its heyday, but its familiar, comforting flavors and ability to draw people together in a convivial atmosphere have not. Many families still enjoy fondue...

Roast Dinner, Not Yourself

Roast Turkey
Holidays of all types bring our loved (and loathed) ones together for a meal. This season, we cooks should gift ourselves the easiest of celebratory meals to prepare: the roast dinner.

Punch Up Your Winter Celebrations

punch dish
Pretty enough to double as decoration, punch in the old-school tradition of rum and cognac, fresh citrus and spices, is easy to make, easier to serve, and guaranteed to bring people together.

The Settlement Cook Book

Lizzie Black Kander
Lizzie Black Kander’s The Settlement Cook Book: The Way to a Man’s Heart provided recipes for the kitchen and the ingredients for American life.

The Place and Power of Food

Magda Peck
Public Health School Dean Magda Peck challenges those in Milwaukee to become once again among the healthiest cities in America by refreshing and innovating their food system.

Cooking Up a Lucky New Year

cooking with kids
From beans to greens, we have compiled a list of lucky ingredients and New Year’s food traditions from around the world. So grab your family and create a new tasty tradition.

The Evolution of The National

Nell Benton
For Nell Benton owning and running The National Cafe and Catering means leaning into and improving your local community, day-by-day.

Valentine Coffee Roasters: Now Pouring Pints

Valentine Beer
Valentine Coffee Roasters, in collaboration with Steven's Point Brewery, can now add brewing to their list of achievements after creating a beer made with Valentine coffee beans.

May the Force Brew With You at Alderaan Coffee

Alderaan Coffee
The café is a multi-roaster, serving coffee from Anodyne Coffee Roasting Company, Kickapoo Coffee Roasters, and Brooklyn Roasting Company, with a goal to introduce their customers to beans from all...

Production of Rush Creek Reserve Canceled Due to Regulatory Uncertainty

Andy Hatch
Because of the Food and Drug Administration’s recent equivocation on the safety of both raw milk and the aging of cheese on wooden boards, Uplands owner and cheesemaker Andy Hatch informed...

Fondue's Friends: Mostarda and Cogna

fondue
Although fondue is traditionally served with crusty bread and sometimes crudités, the remainder of its ideal accompaniments can vary widely.

Fregolotti

fregolotti
From Sandragina Ebben Fregolotti is a giant break-apart cookie from the Veneto region. It starts as a pile of buttery crumbs, but after baking is like a big shortbread cookie.

Cinnamon Rice Pudding

cinnamon rice pudding
Try using Quinoa and honey for a healthy, protein-packed substitute. The texture will be less creamy than when using rice, but just as tasty! Anything can be used as the hidden lucky trinket. Think...
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