NOTABLE EDIBLES

Local Foodies Reading List

Madison Chefs: Stories of Food, Farms, and People

by Lindsay Christians, University of Wisconsin Press

Despite its humble size, Madison has all the ingredients to achieve an unlikely culinary excellence: tightknit chef and farmer relationships, abundant local markets and a strong appreciation for good food. Lindsay Christians, longtime food and arts writer at The Cap Times, uses this lens to give us a glimpse into the kitchens of nine champions of cuisine in Madison. Beginning with chef Odessa Piper’s lasting impact on “farm-to-table” dining in the area, Christians profiles the diverse and creative chef talent invested in building resiliency and community around Wisconsin’s seasonal ingredients and craft products. It’s a vibrant recent history of Midwestern sensibilities evolving into Wisconsin fine dining, without losing any of its organic charm. Devoted foodies, Madison enthusiasts, and curious diners alike will find joy in this book.

A Perfect Pair: The History of Landjaeger in Green County, Wisconsin

by Jesse Brookstein, Karate Fight Publishing

Wisconsin is certainly a state obsessed with locally crafted food and beverages—and meats are no exception. In A Perfect Pair, Jesse Brookstein explores the Wisconsin connection to landjaeger (lond-yay-gurr), a shelf-stable, hickory-smoked and fermented meat snack that adorns meat shop displays around the state. Brookstein takes us on a tour of Green County, Wisconsin—an area where many Swiss and German immigrants settled—to meet some of the legendary shops and producers that have been perfecting landjaeger for decades. History, science, and good storytelling come together in this book, from the process and logistics of fermenting sausage to the lore behind the meaning of “landjaeger.” Along the journey, Brookstein harnesses our enthusiasm for local meat producers and landmark meat shops, kindly reminding the reader to support the folks that feed us and taste something delicious in the process.

Home Cooking Comeback: Neighborly Advice & 40 Pleasing Recipes from the Farm Kitchen of a Midwestern Food Journalist

by Jennifer Rude Klett, Independently Published

Slow-cooked maple pork chops. Black raspberry buttermilk pancakes. Chocolate butter pecan turtle bars. Creamy chicken and wild rice hot dish. Reading the recipes in Home Cooking Comeback by Jennifer Rude Klett, you can’t help but feel wrapped in the warmth of a handmade quilt next to an open fire while snowflakes fall outside. Klett features simple yet delectable dishes while highlighting the produce and products—and the local farmers and land stewards cultivating them with care—that are abundant in Wisconsin. A little extra “neighborly advice” is offered to inspire seasoned home cooks and beginners alike to reap the benefits of cooking at home—from eating for health to saving money and producing less waste. Klett’s voice serves as a comforting guide (like the comfort food she writes about), inviting the reader into her home kitchen and sharing stories with each recipe that could have come from any Wisconsinite’s own memory. Visit jrudeklett.com for dates and details on upcoming author talks.

Manna Café and Bakery Cookbook: A Memoir of Two Businesses, A Community, and the Food That Connected Them

by Barb Pratzel, Little Creek Press

Manna Café and Bakery Cookbook is a celebration of the places in each community where we find home outside of our own. When Manna Café and Bakery closed in 2020 after 15 years in business on Madison’s north side, the loss of that sort of place was felt deeply. With seasoned backgrounds in hospitality, Barb and Mike Pratzel created Manna Café to reflect their own ethos. This motive brought together an atmosphere of good company, kindness and unforgettable food. Barb Pratzel captures the community created by their two businesses, including the Collins House Bed and Breakfast, and many years of caring for others in her stories. Alongside this memoir, she continues to feed the masses with Manna’s beloved favorites in 150 beginner-friendly recipes including their renowned oatmeal pancakes and many other café classics. In the spirit of Manna, Pratzel says, “the cookbook made many people whole again, myself included, for it brought my own career full circle, and let me keep on giving in a way that need not end.”

Building a Stronger Food System

FairShare CSA Coalition’s Farmer Apprenticeship Program

FairShare CSA Coalition offers the first registered apprenticeship for organic vegetable production in the country. This program has dual benefits for both organic vegetable farmers and prospective organic vegetable farm managers. Apprentices build technical skills and competency in key areas of farm management under the mentorship of an established grower, and farmers invest in reliable leadership on their farms, strengthening the ongoing success of organic farming. Over two years, apprentices receive hands-on training with a farmer educator to learn every aspect of running a successful farm from seeding and transplanting to finances and marketing. On-the-job training is supplemented with off-season coursework through the Wisconsin Technical College System and compensated with an hourly wage. Cultivating a mutually beneficial relationship is a key component of the program: apprentices gain confidence, autonomy and applicable skills while supporting a farmer who is engaged with their ongoing development and potential. Visit csacoalition.org/apprenticeship for more information.

Top: High Meadow apprentice, Chente, in the greenhouse. Left: Red Door apprentice, Alex, with cauliflower. Right: Springdale apprentice, Angela, with tomatoes. Keena Atkinson develops her business R’oujie Wellness through the UpStart Program.

Wisconsin Alumni Research Foundation’s UpStart Program

Madison

All you need is a small seed of an idea for the UpStart program to help you plant and cultivate it. This free entrepreneurship program teaches women and people of color all aspects of launching a business from writing a business plan and navigating regulations to managing finances and marketing on social media. With an emphasis on building confidence and creating a professional network, the program also provides the tools for already established small business owners to further strengthen their operation. While cost and resources can often be a considerable barrier for fledgling entrepreneurs, UpStart removes this obstacle. UpStart alumni come away with ongoing program resources and a lasting cohort support network to evolve a stronger entrepreneurial ecosystem with more diverse representation. The Small Business Development Center (SBDC) staff and community business leaders provide quality coaching and coursework instruction. Entrepreneurial interests in every field are welcome. Fall 2022 Cohort 18 applications will open in May 2022. Learn more and apply at warf.org/upstart.

Wisconsin Innovation Kitchen (WINK) helps new and existing food businesses grow by providing a space for new products to evolve and take shape. Their mission is to support small business development and showcase the amazing benefits of local foods and a strong regional food system. WINK is an FDA-approved, organic-certified, state-inspected, and fully licensed food processing and commercial co-packing facility owned and operated by Hodan Community Services, an organization and community rehabilitation center that supports people with disabilities. With strict attention to safety and food guidelines, Wisconsin Innovation Kitchen produces affordable, scalable batches of an assortment of sauces, beverages, preserved produce, spice mixes and other packaged goods for food entrepreneurs, restaurateurs, family farms and other businesses from entry-level to established. Visit wisconsininnovationkitchen.com for more details.

Left: Bob’s Bitchin’ BBQ staff bottling their Carolina BBQ sauce at WINK.

while-you-wait sharpening of knives, scissors, and garden tools

any day but Sunday