Published quarterly with the seasons, Edible Madison focuses on southern Wisconsin's food and agri-culture through the stories of the local farmers, food producers, chefs, food educators and forward-thinking organizations that are behind the region's dynamic local food movement. And we share information about national food and farming issues and topics to keep us all connected to the greater food movement. Edible Madison is part of the Edible Communities publishing network of more than 70 distinct culinary regions in North America. Locally-owned and operated, Edible Madison is the first Edible publication in Wisconsin, and we aim to educate residents and travelers about the importance of supporting local and the opportunities to participate in the region’s food economy. We're a magazine on a mission. Our mission is to promote that eating locally is good for our economy, environment and health, and to connect eaters with local, organic food sources. Our Foodshed: Madison-Area to Mississippi River. Although our publication’s content and distribution area includes 13 counties* in southern Wisconsin, we proudly dubbed our publication after the city of Madison, a national leader in building local food system infrastructure and home to the largest producer-only farmers market in the United States. And when one delves into Edible Madison, they discover the depth and breadth of our region's food and farming leadership from the Madison-area to the Mississippi River.
* Edible Madison's southern Wisconsin region includes 13 counties: Columbia, Crawford, Dane, Dodge, Grant, Green, Iowa, Jefferson, Lafayette, Richland, Rock, Sauk and Vernon. As We Live, So We Work. At the heart of all Edible publications is a commitment to sustaining the unique local flavors and economic viability of the communities we serve. As individuals and professionals, we live, breathe and literally, eat these values. They are reflected in our work and in our lives.
