“The essence of travel is letting go of habit and prejudice and relishing the unfamiliar. Food you've never eaten before, a language you've never spoken before, religion that mystifies, customs that confuse, politics that perplex, all question everyday assumptions about how you live your life.”
―MICHAEL PALIN
Above: Baguettes are unloaded onto racks at Origin Breads on Madison's Main Street. Photo by SV Heart Photography.
Cover: This sugar cube cantaloupe, procured through Produce with Purpose in Kaukauna, is a smaller but intensely sweet variety of cantaloupe. Photo by Sunny Frantz.
ROSE BROOKINS
Rose has found herself in the enviable position of getting paid to combine three of her favorite things: writing, local food and local industry. She hails from Madison, lives in Mount Horeb and loves getting to bring you stories about the entrepreneurs who make this area so very special.
MARISSA DEGROOT
Marissa feels fortunate to be a part of our local food system as the managing editor of Edible Madison as well as working at Vitruvian Farms, her husband Tommy's organic vegetable and mushroom farm. She loves raising their daughter, Ollie, and their team of fur babies on the farm in McFarland.
SUNNY FRANTZ
Sunny is an editorial and commercial photographer with a studio on the west side of Madison where she lives with her husband, their two kids and a tiny dog. She specializes in food and product photography and loves the opportunity it gives her to connect with the many wonderful businesses and entrepreneurs in Madison.
TRACY HARRIS
Tracy is a graphic designer and photographer from Madison. A polymath at heart, she dabbles in various arenas of makery including cooking and baking, sewing and knitting, painting and collage, and has a soft spot in her heart for film photography. When she’s not busy making things, she enjoys travel, good food and drinks, gardening and live music.
ERICA KRUG
Erica is a freelance writer from Madison. In addition to writing and helping to run youth writing summer camps, she also works for Rooted, a local nonprofit, where she supports statewide farm-to-school efforts. Erica loves gardening, swimming in cold lakes and playing Yahtzee.
MANAGING EDITOR
Marissa DeGroot
PUBLISHER
Christy McKenzie
BUSINESS DIRECTOR
Christy McKenzie
SALES DIRECTOR
Lauren Rudersdorf
LAYOUT & PRODUCTION
Nicole Welch
COPY EDITOR
Andrea Debbink
CULINARY ADVISOR
Christy McKenzie
SOCIAL & DIGITAL PRODUCER
Lauren Rudersdorf
ADVERTISING & SPONSORSHIPS
Lauren Rudersdorf laurenr@ediblemadison.com
DRIFTLESS REGIONAL SALES MANAGER
Kristen Wagner kristen@ediblemadison.com
CONTACT US
Edible Madison 4313 Somerset Lane Madison, WI 53711 hello@ediblemadison.com
SUBSCRIPTIONS
LAURA POE MATHES
Laura is a registered dietitian focused on using real foods and herbs to help heal the gut. She is the creator of the Rest, Digest and Heal online course and community, and teaches traditional cooking and fermentation classes around the region. Laura lives in the Driftless area with her husband and kiddos where they homestead and play in the river as much as possible. Originally from Missouri, she now understands why cheese curds are a thing.
CHRISTY MCKENZIE
Christy is the owner of Pasture and Plenty—a specialty market and deli, demonstration kitchen, and meal kit pick-up and delivery service. P&P gives the community access to healthy, locally sourced meals and foods that make eating well and eating local easier every day. She works to create and connect community around issues of food equity, access and agency. She is the publisher of Edible Madison and a sometimes writer.
LAUREN RUDERSDORF
Lauren is a grant writer, recipe developer and freelance marketing consultant who advocates for local producers and cooking with the seasons. Her love of good food began in Madison at the Dane County Farmers' Market and deepened on the organic CSA vegetable farm she ran with her husband for nearly a decade. Now, life looks different with a big garden and two sweet kiddos to care for instead of the farm, but it's no less delicious.
Subscriptions are available beginning at $35 annually. Learn more at ediblemadison.com/subscribe
We want to hear your comments and ideas. To write to the editor, use the mailing address above or email hello@ediblemadison.com
Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.
VISIT US ONLINE AT EDIBLEMADISON.COM
BETH SKOGEN
Beth is a Madison-area photographer who delights in the connections that photography facilitates and the small details that make life worth documenting. She is the founder of Powered by Plants, a cycling team of like-minded individuals who are focused on a vegan lifestyle and sharing compassion for animals and the planet.
NICOLE WELCH
Nicole is a graphic designer, photographer and artist from Madison. Her favorite things include off-trail hiking with her husband, Tyler, binging NYT Cooking videos and being a home chef, reading plenty of books and playing Dungeons and Dragons with her stepsons. She is also a cofounder of New Fashioned Sobriety, an alcohol-free community based in Madison which hosts monthly meetups and events. She aspires to someday photograph and design a cookbook for someone.
DUKE WELTER
Duke lives in Viroqua and has long enjoyed the fruits of nature. Over a lifetime of hunting, fishing, berry-picking and just scrounging, he has enjoyed cooking and eating many foods he finds in the wild. Duke is practicing retirement again, following careers in conservation, law and journalism. His first career was as a reporter for The Capital Times, and his articles have been published in Isthmus, Midwest Fly Fishing, Ski Racing magazine and other publications.
HANNAH WENTE
Hannah grew up as a 4-H kid on the shores of Lake Michigan. She is a freelance writer and graphic designer based in Madison. In her previous role as communications director for REAP Food Group, she helped launch the new statewide Farm Fresh Atlas project and supported farmto-school and farm-to-business efforts. When she’s not gardening, cooking or baking, you can find her playing ultimate frisbee or paddling the nearest lake.
A Who’s Who in Food
The two most visible businesses, on Brearly and Main Street respectively, are Giant Jones Brewing and Old Sugar Distillery. But in the winding hallways of Main Street Industries are production spaces for other well-known local food businesses: The Baked Lab, Origin Breads, Bunky’s and The Deliciouser. Quince & Apple, a powerhouse in the regional food scene, occupied several suites here for over a decade.
Shawn Beduloc of The Baked Lab moved into Main Street Industries in 2021 and shared the space with the former babka bakery Bayk. He had a short stint in Madison Enterprise Center, a Commonwealth building on Baldwin Street, but returned when a larger space opened up.
“I knew it was a great space,” Beduloc says. “And that I’d be putting myself with some bigger players in the food industry.” The abundance of food production tenants makes it easy to find inspiration and even spare supplies.
“We have really great rapport with each other. It’s amazing to be surrounded by other food businesses,” says Beduloc. “I can go to neighbors to get a cup of flour. That is amazing for the level of business that is here trying to grow and become a part of the Madison community. We have our own little small business community within Madison.”
Working Together
Multiple times a year, the space hosts the Maker’s Market to showcase the various businesses in the building. Throughout the year, collaborations abound with Main Street Industries’ tenants supporting each other to build a unique food scene.
• Every Wednesday from 5–8 p.m., Origin Breads hosts a sourdough pizza night at Giant Jones Brewing.
• The Baked Lab offers dessert and beer pairing nights with Giant Jones Brewing.
• Bunky’s and The Deliciouser are collaborating on a line-up of flavored hummus this fall.
• When Old Sugar Distillery and The Deliciouser host events, they often refer clients to other tenants to provide wedding cakes, drinks and more.
At the center of the building is Pat’s Gym. Through a partnership with the Dane County Food Collective, the gym hosts free weekly workouts for food industry workers.
Shawn Bolduc of The Baked Lab creates desserts ready for everything from a summer picnic to a lavish wedding.
Left: Spice blends made by The Deliciouser are prominently featured in dishes served at their on-site restaurant.
FIND THESE LOCAL FLAVORS AT 931 E. MAIN STREET
The Baked Lab
Owner Shawn Beduloc offers from-scratch group baking classes at his Learning Lab. Learn how to make everything from simple cakes to croissants and macarons—no experience required. “My whole thing is the science behind baking—why things work,” he says. “We go through the whole process and everyone makes their own version from scratch.”
Beduloc’s team creates beautiful, modern wedding and birthday cakes. The most popular flavors are bourbon espresso chocolate and banana hazelnut crunch. Order cream puffs, cookies, bars or cakes for a crowd online—or find individual portions at Crescendo, Delta Beer Lab and Working Draft Brewery.
Bunky’s
You’ve never had hummus this smooth. When Bunky’s custom-built hummus machine wouldn’t fit in their original Atwood Avenue location, they moved hummus production to Main Street. Find their pita chips and hummus at several retail locations including Metcalfe’s Market.
Community Shares of Wisconsin
With over 70 nonprofits on its roster, this organization raises funds and awareness for social causes. One of their main focuses is sustainability, food and farms. Fairshare CSA Coalition and REAP Food Group are members.
Patrick O'Halloran serves up dishes featuring their spice blends during one of the many events held at The Deliciouser.
The Deliciouser
This spice store meets restaurant/event space offers private dinners, cooking workshops and restaurant dining. Owners Patrick O’Halloran, Michelle Oyamada and Marcia Castro partner with area chefs like Lauren Montelbano of the Vibrant Veg and farmers like Sarah Wells of Wells Farms to create sumptuous one-of-a-kind menus that center around one of their spice collections (i.e. Mediterranean, Italian, etc.).
Their space is used to grind everything from peppercorn and chilies to fennel and cumin for their signature spice blends. Spices are sold individually, or explore your taste buds with a quarterly spice box subscription.
Giant Jones Brewing
Erika and Jessica Jones brew and bottle their certified organic beer on-site. The beer is known for its bold flavors sourced from Wisconsin farms. They only produce “giant” beers with ABVs of 7% and over. Their tasting room plays host to daily reverie and regular pop-ups featuring local chefs and food producers.
Old Sugar Distillery
The two best-selling spirits are Bourbon and Queen Jennie Whiskey made from Wisconsin sorghum. One year, Greenawalt bought 10,000 pounds of sorghum syrup from Rolling Meadows Farm near Elkhart Lake. He also buys local apple cider for one of their drinks. “It’s nice to be able to support local agriculture,” Greenawalt says.
Origin Breads
Kirk Smock started his business in 2016 after many years as a home baker fascinated by traditional fermentation techniques. He uses organic grains from Meadowlark Community Mill in Ridgeway and other area grain farmers to create long-fermented baked goods. Find the bakery’s sourdough breads, bagels and cookies at the Dane County Farmers’ Market.
Origin Breads offers endless options whether it's a sourdough scone or dark chocolate chunk cookie.
Left: Photo by SV Heart Photography. Right: Photo by Mayra Linares Rodriguez.
Viola, Wisconsin
By Marissa DeGroot, Recipe by Christy McKenzie
SAVORING SUMMER EGGPLANT
Prime eggplant season in Wisconsin can begin as early as July and stretch through early fall. There are countless varieties of eggplant, from the bulbous globe to the slender Japanese varieties, and their ability to easily take on flavors makes them incredibly versatile. And yet, eggplant tends to be an enigma in most home kitchens, ending up as eggplant Parmesan or forgotten at the bottom of a CSA box.
No slight against a great eggplant Parmesan, but we think the silky smooth flesh and vibrant skin of eggplant are destined for even greater things. Globe eggplant, the most common variety in the United States, is mild in taste and
texture, making it well suited for sautéing, grilling and pureeing. Italian eggplant looks like a miniature version of the globe variety with more tender flesh but lots of seeds. Other varieties that are becoming increasingly easy to find in the area are the Japanese and Chinese eggplants. Long and slender, Japanese eggplant is a deep purple while the Chinese variety is lighter in lavender hues. Both have thin skins and few seeds, making them perfect for grilling or stir-frying.
No matter what variety you find at your local market, the key to cooking eggplant is knowing how to draw out its excess water to avoid mushy textures and bland flavors. Generally this involves salting prior to cooking, but every recipe can vary. When shopping for eggplant, search for ones that are firm, glossy and feel heavy for their size. And bigger doesn’t always mean better—larger eggplants can be more bitter and carry excess seeds.
This season, consider featuring this high-in-fiber yet low-in-calorie crop on your table. Add a meatless meal option to the menu or toss it on the grill for a perfect taste-of-summer side dish.
by
Photo
Sunny Frantz
TOFU & TEMPEH
A CUBE ABOVE THE REST
As an avid meat eater, one may not peg me as someone to get excited about plant-based proteins. In the case of tofu and tempeh, however, these are alternative protein sources that this meat lover truly does enjoy. Perhaps it is a remnant of my (long ago) vegan past, but it may be that these foods can actually be super tasty.
While the word “tofu” may conjure up images of Birkenstock-wearing (wait, those are back!), tie-dye-clad hippies, this food actually has an incredibly long history and cultural tradition far before health foodies got their hands on it. Also known as bean curd, tofu is made by combining cooked, pureed soybeans with a mineral salt-based
coagulant—such as the traditional ingredient nigari, which is made from seawater—causing it to curdle and thicken. This mixture is poured into molds and pressed, creating its signature block-like shape. Firm tofu is most commonly used in modern dishes you see in restaurants and recipes today, but there are several other types of tofu, including silken tofu, which is very soft and blends well into recipes, as well as a type of fermented tofu known lovingly as stinky tofu. I am a big fan of sprouted tofu, where the soybeans are sprouted before being cooked and pressed, giving the tofu increased digestibility and higher nutritional content.
Tofu originated in China over 2000 years ago during the Han Dynasty. There is some debate over the exact method of invention; tofu’s discovery is often attributed to Chinese ruler Liu An who was searching for foods to increase his longevity, but there is a legend of an accidental discovery where coagulant-rich sea salt got mixed with pureed soybeans to form the first tofu, as well as the idea that Mongolian cheese-making methods were applied to soy milk, which resulted in a curdled and pressed product much like cheese. While we may never know the whole origin story, tofu has since been a part of the diet of many Asian cultures, including those of Japan, Vietnam, Thailand, Indonesia and beyond.
Tempeh Cucumber Salad
Serves 4-6
Prep time: 30 minutes
This salad is inspired by the flavors of gado-gado, the national dish of Indonesia where tempeh originated. It is light, crunchy and fresh while also being filling due to the addition of tempeh, and it is a stunner at a summertime picnic. This can be turned into a main dish by serving alongside rice or noodles as well. I like to make this several hours ahead of time so the cucumbers and tempeh can soak up all the dressing goodness; if you like your nuts extra crunchy, wait to add them until just before serving when making ahead of time.
INGREDIENTS
3 tablespoons olive oil, divided
1 package tempeh, cut into 1-inch cubes
1 tablespoon fresh ginger, peeled and finely grated
3 tablespoons lime juice
1 tablespoon brown rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 tablespoon miso (red or white)
1 teaspoon honey
2 teaspoons chili flakes or Sriracha-style hot sauce, optional
2 cloves garlic, minced
½ teaspoon sea salt, or to taste
2 medium cucumbers, peeled and diced
1 medium carrot, grated
2 scallions, thinly sliced
1 cup cilantro, roughly chopped ½ cup hazelnuts or peanuts, roughly chopped
DIRECTIONS
1. Put 1 tablespoon of olive oil into a skillet over medium heat. When the oil is hot, add the cubed tempeh and cook for 3 to 5 minutes per side until lightly browned. Remove the tempeh from the heat and set aside to cool while you assemble the salad.
2. In a medium bowl, whisk together the 2 tablespoons of olive oil, ginger, lime juice, vinegar, sesame oil, soy sauce, miso, honey, garlic, salt and chili flakes, if using. Mix together until well combined.
3. Add the cooled tempeh along with the cucumbers, carrot, scallions, and cilantro tossing to coat evenly with the dressing.
4. Sprinkle the top with chopped nuts and refrigerate until ready to serve.
by Sunny
Photo
Frantz
SPONSORED CONTENT
The Summer Table
A GATHERING OF LOCAL GOODS
HOSTED BY VITRUVIAN FARMS Just outside Madison, Vitruvian Farms is growing certified organic vegetables and mushrooms, available year-round at their on-site farm store. Alongside their salad greens and shiitakes, you’ll find over 500 products from Wisconsin farmers and makers. Whether you’re looking for fresh bread, pasture-raised eggs or ready-made meals, you’ll know you’re supporting local producers since over 95% of their products are from Wisconsin. This summer, Vitruvian Farms celebrates 15 years of growing healthy, delicious food and owners Tommy Stauffer and Shawn Kuhn hope the farm store will continue to help community members easily access local, grocery-list staples—like those featured on this summer table which can all be found at Vitruvian’s farm store. 2727 US Highway 51, McFarland | vitruvianfarms.com
1. Woodsman Pie
Mozzarella, Leeks, Cremini, Oyster and Shiitake mushrooms and Pleasant Ridge Reserve. Salvatore’s Tomato Pies salvatorestomatopies.com/frozen-pies
2. Savory Hash
Wonderful mix of sweet potatoes, butternut squash, onions and celery. Olden Organics Farm oldenorganics.com
3. Super Slaw
Their take on broccoli slaw with a twist. Olden Organics Farm oldenorganics.com
I love the Driftless Area, and I’m hardly alone. Chances are that one of your favorite local haunts is called The Driftless Something. The natural beauty of this region works like an alchemy upon us, its fertile ground nurturing such an astonishing variety of food and farming enterprises that we local foodies are truly spoiled for choice. The chance to take a food-focused road trip from Madison to La Crosse, with stops at a handful of unique spots along the way, felt like a dream; this summer I invite you to turn my dream into your reality.
A journey through the Driftless is an invitation to slow down. Look at a paper map, trace your finger along backcountry roads; whatever your route you’ll pass through towns that are destinations in their own right, while meandering roads treat you to some of the most iconic scenery of our state. You’ll follow the Wisconsin River and cross the Kickapoo, dip down into coulees and crest bluffs where, under a big blue Wisconsin sky, the land rolls out to meet you.
You’ll also see reminders of how vulnerable this land is. Depending on your route, you may drive beside a line of high-voltage power lines that went up in spite of ongoing public dissent and environmental concerns. These power lines, meant to “connect” us, are seen by many as doing the opposite, deepening the disconnect between neighbor and neighbor; between all of us and the Earth.
It’s the lament of our time, this disconnect, one we can seek to remedy in myriad ways. As Robin Wall Kimmerer says in The Serviceberry, her dazzling treatise on living in reciprocity with the natural world: “We live in a time when every choice matters.” Making thoughtful choices about the food we eat is a very tangible way to nurture a web of connections. When you look at the map with an eye to local food systems, it brings to mind the hidden connections created by fungi's mycelium as you trace direct lines between the apples grown at Saint Francis Hermitage and the cider crafted at Brix; between the flour milled at Meadowlark Farms and meals served at SAGRA.
Mount Horeb
For fans of trolls or Tyrol, Mount Horeb is a familiar all-seasons destination, and it holds its own in the realm of local food. Kingsley Gobourne has been working for years to connect eaters with the bounty of local farms, so whether you’re looking for choice cuts of fresh meats, stock for your freezer, or grilling gear, head down Main Street to Gobourne’s new shop: Artemis Provisions and Cheese, where butcher shop meets charcuterie.
Around the corner and down Second Street you’ll find Brix Cider, a farm-totable restaurant and cidery that is a hub of local community, spearheaded by the powerhouse team of Marie and Matt Raboin. Deeply enmeshed in the local food and farming community, the Raboins have created a space that brings people together for enjoyment, education and action over glasses of cider and seasonally-inspired food.
Spring Green
“There’s an aura about Spring Green,” says Kyle Adams, owner of Wander Provisions. An easy drive down Highway 14, the town is just far enough from Madison that for many it seems to appear out of the springtime mists just in time for the American Players Theatre season, then fades away again, Brigadoon-like, in the shortening days of autumn. “We are tiny,” he adds, with fewer than 1,600 residents. “We are a really small town, so we are trying to create more reasons for people to come to the area, stay in the area.”
Wander Provisions is certainly one of those reasons. One of several storefronts that make up the Albany Street Shops, this unassuming space will surprise you with its depth and breadth as a Wisconsin-focused deli and specialty grocery offering locally sourced goods. Drop in for counter service at the deli where you’ll find an inviting menu of seasonal sandwiches and salads, or order ahead for picnic lunches, catering and charcuterie arrangements.
Just next door you’ll find The Frozen Local, an artisan ice cream parlor, bakery and farm store. The shop is an offshoot of Future Fruit Farm, a family orchard in Ridgeway specializing in organic, antique and exotic varieties of pears and apples for over four decades. Witnessing the alarming rate at which Wisconsin is losing its family farms, mother-and-daughter team Ellen and Selena Warsaw-Lane launched this new business to both sustain their own farm and support other local farmers, producers and artisans.
Gays Mills
On Main Street in this town of 500 you’ll find the Kickapoo Exchange Natural Food Co-op, boasting an impressive 50 years of bringing natural and organic food to the Kickapoo Valley. This area, known as the “apple capital of Wisconsin,” hosts another hidden gem, a place that’s vying for top billing even in this list of very unique destinations. Have you ever dreamed of dining on authentic French cuisine, served to your table by French-speaking nuns in a restaurant attached to a monastery nestled in the hills of southwest Wisconsin? Saint Francis’ Hermitage is exactly that and more; nearly everything they serve is grown or raised on their own organic farm.
I get up early to arrive in time for breakfast, and the crepes with organic mushrooms and cheese sauce alone are worth the trip several times over. As is sitting in their unpretentious dining room attended by a nun who serves me fresh-brewed coffee and hot-from-the-oven pain au chocolat while happily and proudly answering all my questions about the hermitage. A whole article could be dedicated to this remarkable place, but rather than take my word for it, I hope you make time to visit yourself. “We raise things the way they like to be raised,” Sister Mari Anne tells me, speaking about their gentle approach to both farming and cooking. “The essence of French cuisine is to let the flavors come through,” without overloading on salt or sugar, to let it all be “what it wants to be.”
Viroqua
Viroqua is a gold mine. Stopping at The Noble Rind to speak with owner Sarah Clemens, she rattles off a list of don’t-miss places—Driftless Café, Wonderstate Coffee, Magpie Gelato, Maybe Lately’s, and many others—more than you could explore in a day. (And if a weekend getaway appeals to you, you’re in luck; the Hotel Fortney, built in 1899, has been restored to its historic grandeur, with fabulous shops on the ground floor and hotel rooms above.)
The seed that became The Noble Rind grew from Clemens’s love of connecting people deeply with the food they eat. We chat over a cup of coffee in her lovely and recently expanded space in the Fortney, and she tells me how it grew from a cheese shop and charcuterie to a full-service deli and now a market with shelves that brim with locally made goods from candles to chocolate to sausage. Locals and tourists alike are drawn to her “old world-style cheese counter” to learn more about types of cheese and the artisans who make them. Everything is cutto-order and wrapped in cheese paper, not plastic, and sampling is encouraged: “Tasting is a part of the whole experience!”
Top Left:
Photo by Kay + Kelly Photography. Bottom Left:
Photo courtesy of The Frozen Local. Right:
Photos courtesy of Mike Calarco and Mitchel Weber
August 1 - September 30, 2025
America’s Farmers Market Celebration™ (AFMC) is the only annual ranking of the top farmers markets in the United States as voted on by the public. Since 2008, the AFMC has highlighted the important role farmers markets play in communities across the nation while celebrating the farmers, staff, and volunteers who make markets happen.
Farmers Market Guide
The season of farmers markets is here! Across southern Wisconsin you can support local growers and producers while enjoying the bounty of summer. Visit ediblemadison.com for a full guide to local markets in our region.
Vote for your favorite southern Wisconsin farmers market to be recognized in America’s Farmers Market Celebration™ (AFMC).
AFMC raises awareness of the essential markets like those listed here that are making a difference for farmers, ranchers and communities. From June 1 to July 31 you can vote for your favorite market to help them earn national recognition and a cash prize! Learn more at markets.farmland.org
Scan to vote for your favorite market:
By Erica Krug
Climate Conscious
Water, Conservation and Agriculture
Destination Dining
BY MARISSA DEGROOT
Whether enjoying a Midwest road trip or summer staycation, these dining experiences will be the highlight of your itinerary. Hang out in the heart of Bayfield, take in the stunning Spring Green views, or connect with the community down on the farm in Decorah. Wherever your travels take you, these dining destinations are sure to be memorable and delicious.
St. James Social BAYFIELD, WI
Wisconsin’s smallest city boasts big flavor with its newest dining destination, St. James Social. Nestled inside a beautifully restored boutique hotel in the heart of Bayfield, St. James Social features Neapolitan-style sourdough pizzas and inventive, scratchmade dishes that celebrate the local terroir. Executive Chef Leonard Colton Burton brings a global perspective to the table, crafting a rotating menu inspired by seasonal, regional ingredients. Locals and travelers alike can gather in this historic yet elegant setting for a glass of wine or mocktail and begin to plot the next day’s adventures.
STJAMESSOCIAL.COM
Red Circle Inn
NASHOTAH, WI
An hour outside Madison, you’ll find Wisconsin’s oldest restaurant. Red Circle Inn is the perfect place to belly up to the bar with a brandy old-fashioned or dive into your supper club favorites. Classics like their overnight prime rib or creamy grasshopper are served with a side of nostalgia at this historic supper club, and if you’re looking for a real treat, stop by for their Sunday Supper, a family-style meal where no one will leave hungry or without a story to tell.
REDCIRCLEINN.COM
Luna Valley Farm DECORAH, IA
Hop over the border and you’ll find an organic farm serving up wood-fired pizza with a local flair. For farmers Maren and Tom Beard, pizza provides the perfect canvas to showcase ingredients grown right on their farm or sourced from their neighbors. Open from May through October, check their calendar for scheduled pizza nights and grab a reservation. Locals and visitors alike won’t want to miss an opportunity to wander the scenic field roads, relax and reconnect over good food grown by great people.
LUNAVALLEYFARM.COM
Together Farms MONDOVI,
WI
Venture south of Eau Claire and explore the only burger farm in the Midwest … at least that they know of! At Together Farms, they organically raise 100% grassfed and finished beef, lamb and pork while also grilling up gourmet burgers. Open Thursday through Sundays, May–October, this is a restaurant like no other with food and fun for all ages. Thursdays are trivia nights, take in live music Friday and Saturday, and half off kids’ meals on Sundays. Plus, it wouldn’t be an evening on the farm without a campfire every night.
TOGETHERFARMS.COM
Top: The stunning St. James Social restaurant and social lounge lies in the heart of Bayfield. Middle: Together Farms in Mondovi provides a true farm-to-table meal experience. Bottom: Established in 1848, Red Circle Inn is Wisconsin's oldest restaurant.
Riverview Terrace Cafe
SPRING GREEN, WI
Surrounded by Frank Lloyd Wright’s organic architecture and expansive views of the Wisconsin River, dining at Riverview Terrace Café is a culinary experience like no other. As the only remaining Wright-designed restaurant in the world, this seasonal café offers a unique dining experience in scenic Spring Green. Riverview Terrace Café is a non-profit restaurant, allowing proceeds to support the mission of Taliesin Preservation to conduct tours, public programs, and preservation of the Taliesin property.
TALIESINPRESERVATION.ORG/CAFE
Branding Iron Roadhouse
LIME RIDGE, WI
This farm-to-fork eatery is serving up local Angus beef and a Friday night fish fry in a charming small-town setting. Don’t miss wood-fired oven pizza on the first and third Saturday of the month or order from their great selection of Wisconsin microbrews. to get ready for open mic on select Sundays. No matter when you venture to the Branding Iron Roadhouse in the heart of the Driftless, you’ll enjoy a community atmosphere surrounded by satisfying eats.
BRANDINGIRONRH.COM
Horseradish Kitchen + Market
PRINCETON, WI
The tiny town of Princeton is becoming a dining destination thanks to the restaurant, music venue and store all known as Horseradish Kitchen + Market. Whether traveling five minutes or five hours, this eatery is worth the drive to discover your new favorite band during their Sunday Sessions and dive into their menu bursting with fresh options made with local ingredients. But before you take a bite, grab a quick pic as their dishes are as beautiful as they are delicious.
HORSERADISHKITCHEN.COM
Brix Cider
MOUNT HOREB, WI
The best of what Wisconsin’s Driftless Region has to offer shows up in every glass and plate at Brix Cider. This Mount Horeb gem is both cidery and distillery featuring a menu of local, organic food. Sip a cider on the patio or sample your way through a cider flight to experience their range of hard ciders, made entirely from locally grown apples. Owners Marie and Matt Raboin will turn you into regulars with their ongoing lineup of events, from live music to trivia and game nights. Supporting local was never more fun!
BRIXCIDER.COM
Top: Horseradish Kitchen + Market is serving up delicious and beautiful dishes featuring what's local and seasonal.
Middle: The Riverview Terrace Cafe in Spring Green offers a unique dining experience and stunning views.
Bottom: Brix Cider is now also a distillery, serving up cocktails along side local food in Mount Horeb.
Eat & Drink Local Guide 2025
When you're thinking of going out to explore a new place to eat or meet friends for drinks please consider these generous sponsors.
Branding Iron Roadhouse
A country roadhouse serving burgers made from locally-grown beef and other local fare. The Friday night fish fry, wood-fired pizza nights and smoked rib nights are not to be missed!
132 S. Main St., Lime Ridge BRANDINGIRONRH.COM
Forage Kitchen
Forage Kitchen crafts specialty salads, hearty grain bowls, wraps and soups crammed with mouth-watering, wholesome, local ingredients that keep you happy and satisfied all day long.
Locations across Madison EATFORAGE.COM
Let's Shine Coffee
A cozy, upbeat spot to grab delicious, ethically sourced coffee and other specialty drinks. Thoughtfully developed breakfast and lunch menus highlight local goods.
815 Water Ave., Hillsboro LETSSHINECOFFEE.COM
Heritage Tavern
Heritage Tavern serves modern American cuisine that features fresh locally-sourced seasonal ingredients in a fine dining atmosphere.
131 E. Mifflin St., Madison HERITAGETAVERN.COM
Wonderstate Coffee
Spectacular organic and sustainably sourced coffee; roasted in Wisconsin. Also find a menu and bakery made of local and organic ingredients.
27 W. Main., Madison
117 Rittenhouse Ave., Bayfield
302 S. Main., Viroqua WONDERSTATE.COM
Pasture and Plenty
A restaurant, market, meal kit service, and event space serving a locally-sourced daily menu to folks who are hungry for high-quality, healthy meals, but starved for time.
2433 University Ave., Madison PASTUREANDPLENTY.COM
Graze
Seasonally inspired comfort food by Chef Tory Miller, with sweeping views of the state capital.
1 S. Pinckney St., Madison GRAZEMADISON.COM
Want to see more resources? Check our local guide online: ediblemadison.com/local-guide
BY LAUREN RUDERSDORF
Summer Cooldown
There comes a time in midsummer, when cooking doesn’t feel like cooking. The produce is bountiful and the effort it takes to turn simple, seasonal goodies from your garden, CSA or favorite farmers’ market into a meal is practically zero. Tomatoes on toast, fresh melon diced for a salad, cucumbers pureed into a chilled soup—these are just a few of the ways our Cook at Home chefs have transformed summer ingredients without turning on their ovens.
Photos by Sunny Frantz
Sungold Tomato Tartine
A tartine is a toast with toppings, like an elegant open-faced sandwich. Nate Herndon enjoys highlighting a seasonal tartine on his menus all year long to showcase local ingredients. Here, he pairs three of his favorite summer treats: creamy chèvre from Dreamfarm, bright acidic Sungold tomatoes and sweet chili jam from Savory Accents.
Serves 4
Prep time: 5 minutes
Cook time: 5 minutes
INGREDIENTS
7 ounces Dreamfarm chevré
4 pieces country bread, grilled or toasted
½ cup Savory Accents chili jam
16 Sungold tomatoes, halved
8 leaves basil, torn
¼ teaspoon coarse sea salt
Freshly ground black pepper
DIRECTIONS
Spread chevré on toast and top with a generous dollop of jam. Place tomatoes evenly on toast and finish with fresh basil. Finish with a pinch of sea salt and a turn of freshly ground black pepper.
Recipe by Nate Herndon
Shaved Zucchini & Sweet Corn Salad
My summer salad formula is incredibly simple: grab a ton of whatever is in season, prepare it minimally, add a bunch of fresh herbs, toss with some good quality oil and vinegar (or lemon/lime juice) and finish with toasted nuts and cheese. Sometimes I sub freshly torn and prepared croutons for the nuts, other times I add a drizzle of honey or maple syrup, occasionally a sprinkle of red pepper flakes.
Though the formula is relatively straightforward, there is still a lot of versatility in how you prepare the veg (shaved, sliced, roasted, boiled, pickled) and what you choose to pair it with, making an infinite array of options. Here I opt for tender, raw, shaved zucchini as the star of the dish paired with sweet corn, scallions, basil, lemon juice, local hazelnuts and a salty crumbly cheese to bring it all together.
4 tablespoons plus 2 teaspoons extra virgin olive oil, divided
½ teaspoon black pepper
1¼ teaspoon salt, divided
½ cup hazelnuts or walnuts
3 ounces salty crumbly cheese (I love Hidden Springs Bad Axe for this, but feta would also work.)
Recipe by Lauren Rudersdorf
DIRECTIONS
1. Place the scallions in a small bowl and cover with cold water. Let sit for 10 minutes and then drain. This will temper their intensity.
2. Use a vegetable peeler to shave the zucchini into thin ribbons. Peel from all sides and then discard the middle-most seedy part of each zucchini.
3. Place the zucchini ribbons into a large bowl. Add the drained scallions, sweet corn and basil. Drizzle with lemon juice and 4 tablespoons of olive oil. Season with black pepper and 1 teaspoon salt. Toss gently until the mixture is uniform and the zucchini ribbons are evenly coated with oil and seasoning.
4. In a small sauté pan, warm the remaining 2 teaspoons of olive oil over medium heat. Add the hazelnuts or walnuts and toast until fragrant, about 8 minutes. Season the nuts with the remaining ¼ teaspoon salt and roughly chop. Sprinkle the nuts and cheese over the salad just before serving.
Chilled Cucumber Soup
Growing up, there was absolutely nothing that signaled summer to Evan Dannells more than his mother's chilled cucumber soup. He'd always ask for it after a hot day of playing outside. She would walk straight out to the garden, harvest an onion and a few cucumbers, and do some sort of motherly magic in the kitchen. He'd hear the blender buzz and in a couple of minutes he’d have a cup of this savory light green chilled deliciousness to cool off with. Sadly, when his mother passed away, so did the recipe. For years he tried to get the recipe right (to no avail) until finally, decades later, he found a recipe in a vintage cookbook and started to play with these flavors again. It took a few drafts, but Dannells believes he’s made something that's both simple and a bit more adjusted to the modern palate. He recommends making the cooked component ahead of time and keeping portions of it frozen, ready for a couple of fresh cucumbers and some dill every time you want a new batch. The cooked cucumber onion mixture adds a lot of depth of flavor and a silky texture to the finished product. If you follow this tip, be sure to freeze the mixture in containers that have a diameter smaller than your blender so you can pop it in straight from the freezer!
Serves 4-6
Prep time: 30 minutes
Cook time: 10 minutes
Recipe by Evan Dannells of Cadre and Lola’s Hi/Lo Lounge
INGREDIENTS
4–5 cucumbers
1 tablespoon butter
½ cup chopped yellow onion
1 tablespoon sugar
1 teaspoon salt, plus more to taste
1 teaspoon celery salt
½ teaspoon white pepper
1 fresh bay leaf (or a pinch of ground bay leaf, if you prefer)
½ cup water
2 cups half-and-half or whole milk
1 tablespoon chopped fresh dill
Juice of ½ lemon
DIRECTIONS
1. Peel and slice 2 cucumbers. Leave the other 2 or 3 cucumbers unpeeled, but halve them and remove the seeds. Set aside.
2. In a small saucepan, melt the butter over medium-low heat. Add the onions and the peeled, sliced cucumber. Sweat until the vegetables are translucent. Add the sugar, salt, celery salt, white pepper, bay leaf and water. Simmer gently for 5 minutes, then remove the bay leaf. Place this mixture in a small container and chill. You can do this a few hours in advance, or just place it in the freezer for 20 minutes.
3. Once chilled, add the cucumber onion mixture to a blender or food processor along with 2 of the remaining unpeeled cucumbers, half-and-half (or milk) and dill. Blend until smooth. Taste and adjust salt as desired. If you feel the mixture is too thin, add another seeded cucumber and puree again.
4. Add the lemon juice and stir to combine. Do not blend or puree again as this may cause the cream/milk to curdle. Taste again and adjust salt as desired. Serve immediately.
Sweet & Savory Cantaloupe Salad
The garden produces nothing more aromatic and sweet than cantaloupe. When creating this savory salad, Joseph Meyer wanted to harmonize with that natural sweetness instead of fighting it. By pairing cantaloupe with abundant chives, fresh goat cheese and ever-so-slightly-spicy salami, you wind up with flavors that round out the palate. This savory salad makes a wonderful first course, pleasantly unique potluck item or unexpected brunch dish.
Serves 4
Prep time: 20 minutes
Cook time: 5 minutes
INGREDIENTS
1 medium cantaloupe, peeled, seeded and cut into 1-inch cubes
¼ cup minced chives
2 ounces spicy salami, sliced thin
¼ cup white balsamic vinegar
3 tablespoons extra virgin olive oil
4 ounces crumbled goat cheese or feta
DIRECTIONS
In a large bowl, combine cubed cantaloupe, chives and salami. Drizzle with vinegar and oil, and toss gently until the salad is evenly coated with dressing. Top with crumbled cheese and chill until ready to serve.
Editor’s note: This recipe was originally published on the Driftless Provisions website.
by Joseph Meyer of Latarnia Guesthouse
Recipe
Strawberry Basil Sorbet
Nothing heralds the start of summer like strawberry season, and there’s no better way to cool down than with a bowl of sorbet made from local strawberries and herbs! It's important to look for deep red berries and equally crucial to sniff for the sweet aroma of perfectly ripe fruit. Finding these gems will result in an intensely flavored sorbet to enjoy at home. Selena WarsawLane adds tulsi (also known as holy basil)—which has a pungent, warm and sweet taste that complements the punchy bold flavor of strawberries—but any type of basil can be used for this recipe.
Serves 2-4 (makes 3 cups)
Prep time: 1 hour, 15 minutes
Freezing time: 3-5 hours
INGREDIENTS
1 pound local fresh strawberries, rinsed and hulled
¾ cup sugar
1 teaspoon freshly squeezed lemon juice
¼ cup tulsi (or other basil variety)
Pinch of salt
Recipe by Selena Warsaw-Lane of The Frozen Local
DIRECTIONS
1. Slice the strawberries and toss them in a medium bowl with the sugar and lemon juice. Cover and let stand for 1 hour, stirring every so often until the sugar is fully dissolved.
2. Pour the strawberry mixture with all its liquid, tulsi or basil, and salt in a blender or food processor. Puree until smooth. If you wish to remove the seeds, press the mixture through a mesh strainer.
3. If you have an ice cream maker, chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. If you don’t have an ice cream maker, follow the next set of steps to achieve a smooth sorbet.
4. Pour the sorbet mixture into a standard-sized loaf pan (9 x 5-inch or similar, freezer-safe container) and place it in the freezer. If you have a deep freezer, opt for this instead of the freezer attached to your fridge as the faster you can get the mixture to freeze, the fewer ice crystals will form.
5. Check on the sorbet every hour. Remove it from the freezer and quickly stir and mash the sorbet to help break up ice crystals and achieve a smoother texture. Return to the freezer. The mixture should be ready in 3 to 5 hours.
WILD
TABLE
Wild Driftless Trout For Dinner
By Duke Welter
In Wisconsin’s Driftless Area, several thousand miles of trout streams offer both quality fishing and plenty of opportunities to have fresh fish for dinner. Let’s take a little look at the region and its productive streams, how to catch trout and ways to prepare them for your family’s plates.
Southwestern and western Wisconsin were not covered in a mile of ice during the last Ice Age (from about 110,000 to about 12,000 years ago) like the rest of the state. That means the limestone-sandstone bluffs weren’t ground down by the ice shield and pulverized like the bedrock of much of Wisconsin. Elsewhere, you can see boulders and gravel left by the retreating glaciers. It’s known as “glacial drift.”
You won’t find it in the 25 counties lying west of Madison in an arc along the Mississippi River up toward River Falls. Early geologists exploring the area thus called it the “Driftless Area.”
The Driftless Area’s bedrock is crucial to the quality of the spring-fed streams flowing out of the bases of the bluffs and wending toward the Mississippi, Wisconsin, Kickapoo and other rivers. Why? It provides calcium minerals that sustain organisms in a rich food chain. The springs flow consistently and cold at about 48 degrees, so they don’t freeze in the winter and stay cool in summer—perfect for native brook trout and introduced brown trout. These streams, when not choked with sediment or pollutants, are the most productive cold waters in the state.
After European settlement in the 19th century, farmers and loggers used these lands hard, not concerned about losing soil to erosion. When the ridges and blufftops were logged and their deep-rooted prairie plants replaced by shallow-rooted wheat, the soil on the high ground began to slide downward into the valleys and rivers. By the 1930s, flooding was widespread, streams were badly degraded and communities couldn’t afford to keep fixing bridges so dairy farmers could get their milk to their creameries. An economic crisis loomed.
In 1934, the brand-new Soil Erosion Service started the nation’s first watershed protection project around Coon Valley, 30 miles southeast of La Crosse. The Civilian Conservation Corps and Works Progress Administration, formed to provide work to the millions of unemployed during the Depression, worked to install check dams on eroding gullies and contour strips on upland fields. That helped the farmers and communities, but the streams were still choked with sediment and prone to flooding. In the late 1950s, the Wisconsin Conservation Department’s fisheries chief wrote off the Driftless streams as trout habitat.
But anglers and local clubs and eventually the Wisconsin Department of Natural Resources worked to bring those streams back to health. By the 1990s, hundreds of miles of habitat had been restored and public access rights secured so anglers could walk along the streams and fish.
Now the area has a nationwide reputation for abundant, high-quality streams. Where habitat work has been done, populations have often increased dramatically—2,000 trout per mile of stream is not unusual.
This means an economic boost to the region of over $1 billion a year brought in by visiting anglers. It’s not unusual to drive along these streams during the season and see cars from Minnesota, Illinois, Missouri, Ohio and plenty of places farther off.
Many people these days—Edible Madison readers among them—try hard to be aware of where their food comes from. If you’ve wondered about trout as a food resource, this is a great region to learn about how to catch, cook and enjoy them.
These trout can be caught by many legal methods: with flies, spinners or bait. Significant numbers of anglers use each method, and there’s a lot of loyalty to one’s own practice. Even though people catch plenty of brown and, to a lesser extent, brook trout, most anglers surveyed by the DNR report they don’t keep many fish. Fisheries managers who keep track of populations uniformly suggest that taking a meal’s worth of an 8- to 12-inch trout won’t hurt, and may actually help, the overall population.
In most of the Driftless Area, these trout reproduce naturally and aren’t stocked. That means a higher quality flesh and good eating. One of the most common food sources for trout in these streams is a freshwater shrimp, or “scud,” which gives the trout an orange, salmon-colored flesh. Stocked fish born in hatcheries or fish that live in streams without many scuds may have whiter flesh.
For several years, the Wisconsin DNR has annually staged a weekend workshop for people who’d like to learn rudiments of fishing and cooking trout. I call it “Fishing for Dinner,” but this year the DNR has cancelled it, possibly due to budgetary tightness. They should consider re-starting it.
So, let’s cook trout. Ideally, fresh-caught trout should be cleaned when caught and kept cool until you’re in the kitchen (or, for some, until you have a campfire or camp stove ready). When I look to bring home trout for a meal, I bring a creel or a plastic bag with ice (and if I don’t catch trout, I can dump out the ice
and fill the bag with morels, ramps or other bounty).
I carry a small knife and gut the trout with a single cut, from the base of gills to the anal vent, and scoop out the entrails (which by regulation need to be kept in my ice bag). Two 12-inch trout will feed two people, or three 8-inch trout.
Brown trout, which dominate most of our Driftless streams, were introduced from Europe more than a century ago. They’re a colorful fish, with black-spotted backs and a yellow belly that turns golden when it’s fall and spawning time.
Our only native trout are brook trout, also a colorful fish with pink to orange bellies, spots with red or blue aureoles, and backs with green noodle-like markings. Brookies are struggling with changing climate (warmer summer temperatures, flooding), habitat loss and competition from the brown trout. If you have a yen for brookies, fish in the Rockies where brookies are considered an invasive species and outcompete the western native cutthroat trout. There, eat all the brookies you want and the regulations allow.
Now come the choices. Many simply put those trout on a piece of foil, season with salt and pepper and a squeeze of lemon and snip of parsley, securely fold the foil edges together and bake at 325 degrees F until the flesh flakes easily. If you’re outdoors, put it on the grill or edge of a fire for 10 minutes. Then open the foil and see if the flesh flakes easily, and serve.
You can also pass up the foil, spice the fish and lay it on an oiled grill for 10–15 minutes.
My favorite recipe (and more importantly, my wife’s) calls for fileting the two sides of the fish and cutting the pieces into 11/2 to 2-inch chunks, skin on or off as you choose. Trout have very fine scales and
it’s not necessary to scale them. The chunks are dipped in beaten eggs and tossed in a bag or bowl with cracker crumbs, Parmesan cheese and salt and pepper (and onion and/or garlic powder if you wish), sautéed in butter and served with crackers. They’re a great appetizer.
Trout meunière is simpler than its name suggests. Remove (if you wish, but you’d miss the cheek morsels) the head, then dip the rest in egg and then in seasoned flour, and sauté in browned butter. Serve on a platter with meunière sauce, which is simply browned butter, fresh chopped parsley and a teaspoon of fresh lemon juice.
Trout almondine is another popular and easy recipe. Dust the cleaned fish in seasoned flour, sauté in butter, and remove to a platter in a warm oven. Using the same pan, brown ¼ to 1/2 cup of slivered almonds until golden brown, then add ¼ cup vermouth and parsley and heat. Pour the sauce over the trout and serve.
Lighter wine pairings with these recipes include a New Zealand sauvignon blanc, pinot grigio from almost anywhere, a French chardonnay or a rosé of pinot noir or cabernet. Even Wollersheim’s Prairie Fumé can be a good complement.
Trout is not a strong-flavored fish, so you won’t find many recipes using garlic or other strong flavors. Instead, consider using parsley, dill or chervil for herbs, and always consider using lemon to zing it up a little.
If you aren’t an angler, you probably know one who might bring you some freshly cleaned trout. When I ask a landowner or farmer for permission to fish along their stream, I often ask if I can drop off a pair of fresh trout. Few decline the offer.
This food source is abundant across our area, easy to prepare and tasty–well worth the effort.
Clockwise from top left: Brook trout native to Wisconsin. Duke Welter with a brown trout. Brown trout caught with fly.Eau Claire local and musician Ben Lester with a brown trout.
Photos by Duke Welter
“I want our riders to be out there not feeling depleted, feeling strong and blowing by the haters— showing that you can be a vegan athlete.”
—Lauren Montelbano
For years, prior to the formation of Powered by Plants, Skogen had participated in RAGBRAI, a seven-day bicycle ride that takes you from the western to the eastern border of Iowa. The ride started in 1973 and is the oldest, largest and longest recreational bicycle touring event in the world. “It’s a bike ride across Iowa with 20,000 cyclists,” says Skogen. “You ride all day, go through towns, support local communities and then camp in host towns along the way.”
During Skogen’s first RAGBRAI in 2016, she was vegetarian and struggling to find options to eat. “I remember eating at a burrito cart for a few days and on day three thought, ‘Maybe I should see if they use chicken stock in their rice.’” They did, and the same happened as Skogen was about to enjoy a piece of pie only to realize it had been made with lard. “So I learned a lot that first year,” Skogen reflects.
As thousands of riders travel across the largest pork-producing state in the country, much of the food available to them from vendors along the route is, unsurprisingly, not vegan-friendly. “It’s a lot of deep fried, heavy food … not really designed with your health in mind,” Montelbano says.
Initially Skogen thought it would be a dream come true if she could find just four people to join her and have a chef cook them vegan meals along the ride. The first year they had 18 people join. The following year, for RAGBRAI’s 50th anniversary, they had 44 riders on the team. There was strong interest in creating a vegan cycling team, but now they needed a chef willing to cook plant-based meals on the go while also traveling and camping for seven days in the middle of pork country.
Clockwise from top right:
Lauren Montelbano grills veggies in their portable kitchen.
Beth Skogen takes a break amongst the fields of Iowa corn.
Meals made by Montelbano and team are packed with veg and plenty of protein— even the dessert!
The 2024 Powered by Plants Cycling riders and support team.
“My dream chef was Lauren Montelbano,” says Skogen, but she never imagined the busy chef would be interested in such a wild production. However, it was an immediate “yes” from Montelbano who had a passion for bikes, feeding athletes and outrageous adventures.
Montelbano, along with chef and husband Kyle Julius, have since 2022 followed the 450-mile RABGRAI route, hauling the team’s supplies while preparing breakfast and dinner for the vegan athletes. With riders cycling all day in peak July heat, Montelbano takes great care in crafting her menus. “When I design meals, I’m following the ‘food is medicine’ model,” says Montelbano.
Top: The Powered by Plants Cycling team members are provided with delicious vegan meals designed to fuel them throughout RAGBRAI.
Middle: Lauren Montelbano and sous chef Jenna Mckee.
Bottom: Countless pounds of produce are sourced from local, organic farms to feed the Powered by Plants team.
“The first thing I take into consideration is protein and carbs—when I’m giving them each of those and how much,” Montelbano shares.
“ In the morning, I want to carb-load them, but I want to carb-load them with things that are dense, have a lot of fiber and also have some protein so they're not going to get hungry right away.” Overnight oats made with chia seeds and pea milk are a protein-packed staple along with golden milk overnight oats that include turmeric and ginger to combat inflammation.
“In the evening they get protein-loaded. I’m always working the meal to match the mileage that they do each day. So, if they have a lower mileage day, they're only riding 40 miles, I might be able to get away with a dinner that has 50 grams of protein. If they’ve got one of their 80 to 100- mile days, they’re getting tons of it because you need protein to repair your muscles.”
Even dessert carries a protein punch, whether it's silken tofu to make a sauce or protein powder in baked goods. “I call it dessert with benefits,” says Montelbano with a smirk.
“I want people to feel good,” she says, which is a tall order when the Powered by Plants team, at times, is biking 40 to 100 miles a day in a grueling heat index of 115. Skogen bashfully laughs when called a vegan athlete, but the feat she and her cycling team are accomplishing is Olympic-level inspiring.
“It’s so much more impactful than just a bike ride,” Skogen reflects. The impact of Powered by Plants is felt by more than just members of the team, coming together around a shared challenge. Their impact is felt by the local farms they buy countless pounds of produce from, the farm animal sanctuaries they generously donate to, and the fellow riders they inspire as they cycle past with high energy and high spirits—proving the power of a plant-based lifestyle.
Top: Montelbano is always calculating how much protein and carbs riders need each day to say fueled.
Middle: Riders don eye-catching Powered by Plants gear that features some of their favorite produce.
Bottom: Montelbano's meals are built to sustain nutrition levels while also being beautiful and delicious.
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GROCERY STORES & FARMERS' MARKETS
CATHRYN’S MARKET AND ROCKWELL RIDGE FARM cathrynsmarket.com
FARMER SOWN MARKET parkerfarmstead.com
PEOPLE’S FOOD CO-OP pfc.coop
VIROQUA FOOD CO-OP viroquafood.coop
VITRUVIAN FARMS vitruvianfarms.com
WILLY STREET CO-OP willystreet.coop
EVENTS
REGENERATIVE FARMING RETREAT flynncreekfarm.com
LIFESTYLE & KITCHEN
KICKAPOO VALLEY FOREST SCHOOL kickapoovalleyforestschool.org
Whether biking off the UW campus or wrapping up a loop around Lake Monona, the Southwest Commuter Path will take you past the historic Milwaukee Road Depot, a former railroad depot today housing a bicycle shop, The Harvey House, and Bandit Tacos & Coffee. Open seven days a week morning, noon and night, at Bandit you can have an 8 a.m. fried egg tostada and espresso or kick back with their classic Bandito taco and a margarita for happy hour. Their freshly made corn tortillas alone are worth the quick pit stop from your summer cycling adventures.
