Spring 2016

Letter From the Publisher

Opportunities to Eat Local Are Springing Up All Around Us

With the help of big barrel-aged beers, Netflix binges of Mind of a Chef and various festivals, we’ve managed to survive another winter.

by Jen Ede





Fungus Among Us

A medley of local mushroom growers.

by Brett Kell






Local Heroes

Springing for C.S.A.s

Support your community agriculture.

by Molly Rippinger






Ground Breaking

The Milwaukee Craft Crew

Bay View houses top shelf beverage makers.

by Heather Ray






On the Road

Sinking Your Teeth In

Local-sourcing lunch spots.

by Brett Kell







Go Fish

Luring the catch of the day.

by Heather Ray






Edible Cooks

Schaum Torte

A sweet living history.

by Erika Janik






MKE Mixology

Build a Bar

Five ingredients to concoct the perfect local cocktail.

by Dy Godsey





Back of the House

South by Midwest

The MKE-NOLA Connection.

by Joe Laedtke






Cream City Libations

In No Particular Order

A round of craft beer bars.

by Nick Rasmussen






Vintage Eats

Loaves and Fishes

Not just a Lenten tradition.

by Erika Janik






Kids Table

From Seed to Salad Bowl

Families can plant and enjoy their own homegrown salads by the time school lets out for the summer.

by Francie Szostak





 Produce Report

What’s in Season

Come springtime, many of us crave a nice big bowl of anything green.

by Francie Szostak