Edible Milwaukee Magazine Turns 3

061015-business-pix-1Edible Milwaukee Magazine Turns 3

MILWAUKEE – (June 10, 2015) – Edible Milwaukee reached a milestone this year: the beginning of its third year of publishing a magazine devoted exclusively to local food in the Greater Milwaukee area and surrounding counties. To celebrate, Edible Milwaukee’s community partners, Potawatomi Hotel & Casino, are hosting a birthday bash at Locavore on June 17th from 6-10 p.m. Details and tickets to the event can be found by visiting http://emke3.bpt.me. Limited press passes will also be available.

“We are so excited for this fun opportunity to thank our community partners and readers for the support they’ve shown us over these past two years,” says Jen Ede, publisher and editor of Edible Milwaukee. “Executive Chef Van Luu has a delicious menu in store for us. It’ll be a delectable way to celebrate how far we’ve come, and cater to our readers’ love and strong interest in supporting locally-grown food.”

Launch party attendees can look forward to locally-sourced charcuterie and cheese, passed hors d’oeuvres and a sneak preview of Locavore’s new ‘Fancy Fish Fry,’ featuring Growing Power perch. Complimentary valet parking will be available, along with a copy of Edible Milwaukee’s 2015 summer issue and news of a soon-to-be-launched membership program.

Edible Milwaukee, now distributing 17,500 copies, began with a circulation of 10,000. Once a 44-page magazine, it has grown to 52 pages. Still publishing quarterly, the magazine is available to readers free of charge thanks to the advertising support of community partners.

“Before we even existed in print, these community partners saw deep value in what we were trying to do. Our mission was to highlight the stories of people in local food, farming and artisanship,” says Ede. “They chose to advertise based on our vision, and bolster us as we built the foundation of our local business. And we flourished. Since launching with their support, readers have devoured our content issue after issue. Here’s to our third year, and to years five and ten and beyond.”

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