In Our Spring 2016 Issue

By Jon Gast | Last Updated March 01, 2016
Share to printerest Share to fb Share to twitter Share to mail Share to print
Spring 2016 issue of Edible Door



With the publication of this spring issue, Edible Door is now three years old. In some ways it seems like three months and others it seems so much longer.

Similar to when you have children, it’s difficult to remember those times before they came along. Edible Door is so much like that for us.

I felt it was a good time to review exactly what this publication is all about and how it came about.

With my wife Leslie and former Advocate colleague Gina Ward, the launching of Edible Door was really a leap of faith. Nothing like it had been published in Door County or Northeastern Wisconsin, for that matter.

It took only one phone call to convince us that joining the wave of publications under the Edible Communities banner was something we needed to seriously investigate.

That phone call was to Tracey Ryder, who with partner Carole Topalian, took an even more significant leap of faith a decade earlier when they launched their first Edible publication in California.

They explained to us over the phone that Edible wasn’t initially intended to be the widespread phenomena that it became. Tracey and Carole simply saw it as a newsletter for area farmers. Regional and national publicity about their little “newsletter” sparked an onslaught of inquiries about how to start one of their own.

Edible Communities was born with independent owners and publishers spreading the stories relating to the farm-to-table movement.

“That business model in publishing didn’t exist before we did it,” said Ryder in a recent interview for a story that appeared in the Santa Maria (Calif.) Sun. “We couldn’t find another company that had licensed magazines, locally owned and operated, and everyone working together symbiotically. I love farmers! The whole premise of starting Edible was because we love farmers, that was it.”

‘We couldn’t find another company that had licensed magazines, locally owned and operated, and everyone working together symbiotically.’
– Tracey Ryder, co-founder of Edible Communities magazines

That model has grown to become the largest publication in the country dedicated to the localfoods movement. We are now one of 90 Edible publications across the United States and Canada with a total combined annual readership of 18 million.

It’s ironic to note that while Edible Communities has grown so large, many of the publications that populate it are small. They carry on a grassroots campaign to promote the local growers and purveyors and we strive to do exactly that.

That initial conversation with Tracey and Carole was especially surprising to me since it underscored the diversity of ownership within the Edible movement.

Tracey told us that the considerable publishing background that Gina and I brought to our new magazine was unusual within the Edible movement.

The typical Edible publisher came from a variety of professions all attracted by this sustainability movement. That becomes especially apparent when we attend the annual publisher’s conference that will be held later this year in Chicago.

While we brought a publishing background into our Edible Door venture, it quickly became apparent that we needed to better understand the movement that Edible was supporting both in terms of farm-totable concepts and the healthy lifestyle it promotes.

Most importantly, now three years after we made the decision to join the Edible movement we know that we’ve made the right choice. The support we’ve received from advertisers and the positive feedback from readers has us moving into our fourth year as energized as ever to support our locally-sourced restaurants, growers and markets that are feeding the movement.

-Jon Gast, Co-Owner/Editor of Edible Door

Does the Goji Berry Hold the Secret to Long Life?

goji berries
It’s possible that if more people knew the story of Prof. Li Ching Yuen there would be an even greater growth in Evergreen Nursery’s goji berry business.

In Good Taste Spring 2016

egg bake dish
Edible Door asks its advertisers to share some of the recipes that are featured on their menus, come from their markets or are particular...

Coffee Roasters are Bringing the Flavor Home

coffee cup and coffee beans graphic
Coffee is a small thing to savor — whether crouched over a fire in a remote village or in a bustling city cafe. An exceptional brew is that much easier to find now with local coffee connoisseurs...

With Sage Advice: Writer Digs into Sprouting

Sunflower Sprouts
I recently took a leap into a popular food craze: Sprouting. My leap is probably more like a bunny hop for more committed foodies.

Mushrooms, A House Guest That Actually Grows on You

Variety of mushrooms.
Whether you live in a large wooded area, have a small backyard garden or just a spare bedroom, growing your own delicious fungi is within reach. But before you start setting up your mushroom-fruiting...

From Soda Pop to Tomatoes, Ledgeview Gardens Got its Start

Joe and Darren Vollmar
Tomatoes started it all. In 2001, when Joe Vollmar announced to his family that he was going to quit his job at the Pepsi bottling company in De Pere and grow tomatoes full time, his then teenage son...

Plan and Prepare Your Garden for Spring

Square Foot Gardening
As we “think spring,” our bodies crave just-picked lettuce greens, crisp cucumbers, sweet fresh carrots and the anticipated bounty of a garden. Turn those cravings into motivation by planning and...

Source of Friday Night Fish Fries Might be Surprising

hickey bros fisheries
Dennis Hickey of Hickey Bros. Fisheries in Baileys Harbor is a prime example of a fishing family that dates all the way back to the mid-19th century.

Carrying on the Bearcats Tradition

Billy Smith
If you’re a seafood lover, plan on breaking into a great big smile when you enter Bearcats Fish House, where you’ll see one of the lushest displays of fish and seafood in the Midwest.

Repurposed Designs: Uniquely Inspired & Restyled

Lora Jorgensen
Websites like Etsy have revealed the popularity of repurposed and restyled items. Similarly, shops and boutiques in our local neighborhoods are bringing together vintage designers and artists to blend...

Supper Clubs: One Reason This Tennessee Girl Loves Wisconsin

Mark’s East Side Supper Club carries on the Chef Bill’s tradition
Raised to love the land and embrace my community, I started a local food-consulting business in 2012, Corbin In The Dell (CITD), when Nashville’s food scene exploded in Tennessee. Out of necessity,...

How the LeClair Family Shaped the Susie-Q Fish Company

Susie Q
The Susie-Q Fish Company is entering the fifth generation of fishermen that have plied their trade on Lake Michigan out of Two Rivers. How they got to this point in history is an interesting story.

Essential Oils Add Flavor and Scent to Recipes

essential oils
Essential oils are not just relegated to topical application or massage therapy; food-grade essential oils can add flavor to recipes and bottles of drinking water.

Bea Landin: A Tribute to a True Pioneer

Bea Landin
It seemed we couldn’t let the death of Beatrice Landin pass without dedicating some space to a life so in tune with what the Edible community is all about.

Egg Bake Dish

Egg Bake Dish Open-Faced Sandwich Recipe
This Egg Bake Dish open-faced sandwich courtesy of Door County Coffee and Tea Co. Tea makes for both hearty breakfast and lunch.

Ham… That's Cherry De-Lite

This combination of Cherry De-Lite syrup and grilled ham makes for a surprising and flavorful sandwich.

Liver Pâté

liver pate
This recipe for Liver Pâté is proven for 20 years and it always goes well especially for something people won’t normally eat!

Berries & Cream Smooth Trifle

berries and cream trifle
This easy-to-make berries and cream trifle recipe is made of seasonal fruit, pound cake and pudding, topped with whipped cream for a little extra sweetness.

Peppy Pasta Salad

Peppery Vegetable Pasta Salad
This combination of pasta, vegetables, fontina, parmesan, Italian dressing, salt and red pepper flakes makes for a flavorful dinner dish.

Sprouted Waldorf Salad

sprouted waldorf salad with apples mung beans and lentils
This recipe, filled with sprouted mung beans and sprouted lentils, is a nutritious twist on a class salad

The Skinny on Asparagus

shaved asparagus salad
Wild asparagus grow pretty much all over the country. You’ll find them along fence lines, ditches, and roads; though avoid roadsides where you suspect there may have been weed spraying. Once you...

Herb Ricotta and Roasted Mushroom Crostini

Herb Ricotta and Roasted Mushroom Crostini
This recipe makes 2 dozen appetizer crostini

Shiitake Rockefeller

No need for oysters in this recipe. Make a traditional Rockefeller spinach filling to top oven-roasted shiitake caps. Finish with a sprinkle of buttery panko breadcrumbs. A quick, easy and elegant...

Roasted Mushrooms

Roasting mushrooms brings out their earthy flavor. Use this recipe to make the mushroom ricotta crostini and the roasted mushroom salad with hazelnuts. Makes two pounds of roasted mushrooms

Roasted Mushroom Salad with Hazelnut Vinaigrette

Serve the mushrooms slightly warm on top of the mixed greens. Garnish with chopped roasted hazelnuts and freshly shredded Parmesan or Asiago cheese.

White Cheddar-Wrapped Pecans

There is no telling how many of these savory morsels my mom has made in her catering career — way too many to count. They’ve always flown right off the silver serving trays as fast as she can...

What’s happening near you

May 26 | 9:00 AM - 12:00 PM


Peninsular Agricultural Research Station
Sturgeon Bay
June 01 - 03


Doyle Park
Little Chute
Build your own subscription bundle.
Pick 3 regions for $60