 |  | | Oc. 1, 2024
Yesterday, my job title morphed from associate editor to production cook as I assembled apple pie, cheese bread, bratwurst soup, an Indigenous grains salad and a magnificent red Jell-O mold in my tiny westside kitchen.
I packed all of the dishes into my car this morning, along with a big box of antique home decor and kitchenwares, and hauled over to photographer Nikki Hansen's studio on the eastside of town. Madison Magazine Editor Andrea Behling joined with pumpkin and chickpea hot pot, boozy punch and a farmer sandwich from her kitchen, and Creative Director Tim Burton also brought a bundle of antique bits and bobs for the upcoming November issue's cover shoot.
What kind of a story might involve apple pie, cheese bread, bratwurst soup, Indigenous salad, hot pot, punch, a farmer sandwich and a retro Jell-O mold?
You'll just have to wait and see.
Emma Waldinger is associate editor at Madison Magazine and an award-winning food writer. She curates this biweekly newsletter for Madison Magazine. Reach her at ewaldinger@madisonmagazine.com. | |  | | Dishes, dining and food experiences that I'm fixating on | | | 🍵 For fans of a soothing drink before bed, I've been drinking Hedge Meadow Herbs + Apothecary's Good Night tea to wind down at night. (See more about how Clare Kritter makes her hand-blended herbal teas below.) The loose leaf tea includes chamomile flower, spearmint leaf, rose petals, poppy leaf and flower, cardamom pods, licorice root and passionflower leaf and flower. It's a delightfully floral and calming sip before lights out, especially as the weather dips into cooler temperatures.
🥧 I made the first apple pie of the season for a magazine photoshoot this morning. Pulling a warm, cinnamony pie out of the oven is a definite sign of fall for me and has me in the mood to do some more fall-themed bakes. If you want to join in on the fun, our summer intern, Zella Milfred, put together a round-up of local places to pick apples this fall. 'Tis the season!
🥨 Oktoberfest is in full swing, which means I've been thinking a lot about pretzels. I had one from The Biergarten at Olbrich Park just before going to play trivia at the Brass Ring last Thursday, where I realized they also have a seasonal soft pretzel special. I have my sights set on it for next time, and I might as well just turn it into a crawl and run up to Prost! for the beer hall's epic giant pretzel with three mustards and warm beer cheese. Pretzel round-up, anyone? | | | | | |  | | | Clare Kritter makes herbal tea blends that balance taste and intention at Hedge Meadow Herbs + Apothecary in Mazomanie. | | | | | | Madison barman Mike McDonald creates craft ice you'll find at many local bars, and now in a retail bag you can take home. | | | | | | The chef and co-founder puts emphasis on creating experiences and "sharing the stories behind the spices" at The Deliciouser. | | | | | | Whether you're in the mood for a quick snack, a casual meal, or an upscale dining experience. Enjoy beloved classics and explore new favorites. | | | | |  |  | | A curated selection of food-related events in the next two weeks | | | | | |  | Seafood-centric bar Grey Market opens on East Washington Avenue, Taigu celebrates a new location and Far Breton Bakery expands. | | | | In December, the 10-month-old bar and restaurant plans to open Lola's Sidecar Lounge, a private events and overflow space, next door. | | | | |  | | |     | | |
