Notable Edibles Summer 2012 Issue

The Fizz

By Wendy Allen | Photo By Jim Klousia 0

Since 3,000 BC we have reveled in the fruits of fermentation and its health benefits. This natural preservation process enhances the valuable enzymes, probiotics and vitamins in a food, with some enthusiasts swearing by a tablespoon of fermented food each day to aid digestion and even protect from certain forms of cancer.

If you’re not up for making your own, fermentation and fl avor come together beautifully in Viroqua-based Fizzeology Foods, available in four varieties: Latin-style Cortido, an Asian-inspired Kickapoo Kim Chi, classic German Kraut, and the Flavor of the Season (formerly Flavor of the Month) containing, as the label suggests, whatever produce is in season.

All the produce used in Fizzeology products comes from Keewaydin Organics, which markets and distributes produce from 15 farms all within 20 miles of Viroqua. A mere six person staff makes, packs and markets Fizzeology all over our region, from Winona, Minn., to Milwaukee. Find your favorite—or try a new!—fermented flavor at these locations:

• Viroqua Farmers Market
• Viroqua Food Co-op
• Metcalfe’s at Hilldale, Middleton
• Willy Street Co-op East & West, Madison & Middleton
• People’s Food Co-op, La Crosse
• Black Earth Meats, Black Earth
• Wittaker’s Farm Market, Hillsboro
• Driftless Market, Platteville


Creativity with Cultured Foods

Beyond the obvious slap-on to brats or burgers, Mike Bieser, co-founder and “Minister of Culture,” recommends a few ways that Fizzeology can add new life to a played-out dish:
 
• Mash an avocado and mix in a couple forkfuls of Kim Chi
• Use Cortido in place of salsa in tacos
• Make a chicken salad of cubed chicken, mayo, celery, shredded carrots, and a couple forkfuls of Kim Chi
Wendy Allen is digital editor, copy editor, and a writer for Edible Madison. She reads style guides for fun, believes stories have power, and is fascinated by the evolution of the English languageā€”for better or worse. Her mission: to wrestle the wily comma into submission.

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