In Our Spring 2017 Issue

Last Updated March 01, 2017
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Edible Milwaukee Spring 2017 cover

Letter from the Publisher

Food for the Soul

I’m not sure when the days of winter changed from quiet and contemplative to hectic and full of obligation, but for me, and a lot of people I know, these past few months have brought with them a never-ending list of things to do. As I sit down to write this letter, March really is coming in like a lion. And I’m hoping that spring, right around the corner, stays lamb-like.

Traditionally a time for rest and rejuvenation, the pitch of winter and spring nowadays is just as fevered as every other season. Realistically, we can’t just take the time off and move to a warmer climate to avoid snowy and gray days. We have to find other ways of slowing down and appreciating what’s around us. Doing so helps keep us balanced when life moves faster and faster.

Eating and shopping locally help to slow down time, somehow. It starts with the way things are grown and the care that goes into planning, seeding and sowing. It continues on with the relationships between farmer, maker, chef and eater. It connects cultures, and it also transcends time. To get a sense of how broad something as simple as food really is, plan to visit Global Kitchen: Food, Nature and Culture, a temporary exhibit at the Milwaukee Public Museum.

Then, explore “old” Milwaukee, first by way of bakeries, with our Ethnic Edibles story. Continue with our walkabout along Historic Mitchell Street. Learn more about continued revitalizations in Lindsay Heights and Sherman Park with Well Being. Old meets new, and both are thriving in our city.

We’ve made it to spring, finally, which means the local produce we’ve been able to access all year round thanks to our winter farmers’ markets, is about to become even more abundant and ubiquitous. Check out What’s in Season, our handy produce guide (and also learn where to get your own “Green Goddess,” the beautiful grain bowl featured on the cover).

When my soul is weary, and time is passing me by too fast, I find that tangibles help. To balance my obligations, I load my life up with as many of my favorite things as possible. Happily, many of my favorite things are food, and I can’t describe to you how much I was filled up (heart and stomach) by visiting the places featured in this issue.

I hope you enjoy them as much as I do.

-Jen Ede, Publisher & Editor

Food for Thought at the Milwaukee Public Museum

Milwaukee Public Museum
The American Museum of Natural History’s exhibit, Our Global Kitchen, tackles the topic of "eating," with an exhibit at the Milwaukee Public Museum from now until July 9.

Chef Peter Sandroni Stays True to His Roots

Peter Sandroni
Chef Peter Sandroni gives back by teaching kids to work with different locally grown foods and serves local through his two restaurants, La Merenda and Engine Company No. 3.

Mocking the Mock Chicken: The Business of Making School Food from Scratch

fake chicken illustration
Food is not a school’s business. It’s not what they exist to do. Adequate sustenance is an amenity that they are simply required to provide. The funds available to do so, regardless of their...

Kitchen Colored: The Accessible Alchemy of Natural Dyes

Yellow Dyes
Your kitchen is full of color. Onion skins, red cabbage, coffee, turmeric and beets are among the common food items that can transform plain white eggs into colorful Easter showstoppers. But more than...

Lessons in Revitalization From Lindsay Heights and Sherman Park

Chicken and sides
Developers call it The Innovations and Wellness Commons, and this food hub is only Phase I of a two-part effort to restore access to fresh food, job training and community programming to a...

The Ultimate Wisconsin State Cocktail: "Sconnie"

sconnie cocktail recipe
Cocktail enthusiast Dy Godesy agreed to design the "quintessential Wisconsin cocktail," and ended up with the "Sconnie," a riff on Wisconsin's unofficial State Drink, The Old Fashioned.

Exploring Milwaukee's Bakeries

A gift box from Jerusalem grill and pastries.
Immigrant bakeries serve an important role in the Milwaukee community offering the easiest, most delicious way to “travel” around the world and learn about our newest neighbors.

Spring Wild Harvest Ragout With Fiddleheads, Ramps and Morels

Spring Wild Harvest Ragout With Fiddleheads, Ramps and Morels Recipe
Combine morels, peas, ramps, fiddleheads and more for this spring vegetable ragout!

A Chef's Foraging Journey, Urban and Ancient

ostrich fern fiddleheads
I was weaned by a professional shopper: my mother. I must have spent half of my early years in her tow shopping the meccas of Milwaukee, through the 1950s. You could find me sitting for hours in the...

Milwaukee Walkabout: Historic Mitchell Street

St. Stanislaus Catholic Church
Mitchell Street is the thriving, buzzing, living center of the South side that it has always been, in ways that your grandmother probably would never expect.
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