If Wisconsin were its own country, it would rank 4th in the world for cheesemaking. Not only is Wisconsin the only state where making cheese requires a license, but it’s
Across Monona, family kitchens and markets tell stories of migration, memory and home. From Laotian noodles and Jamaican jerk to regional Indian curries and Honduran pupusas, these immigrant-owned restaurants share
With concepts like “Meatless Monday” going mainstream, it’s no secret that eating less meat is better for the environment.
When it comes to the subject of pollinators, honeybees get a lot of airtime. From elementary school classrooms to a Hollywood movie, many people are familiar with the work that
You can’t talk about water quality and agriculture without first defining the watershed, says Shelly Brenneman, Conservation Programs Coordinator for Valley Stewardship Network, a nonprofit organization based out of Viroqua.
No one goes into farming thinking that it will be an easy way to make a living, but unpredictable weather due to climate change is making an already challenging profession
Wormfarm Institute co-founder and Chicago transplant Jay Salinas doesn’t hesitate when asked how he landed on a 40-acre farm near Reedsburg, a rural farming community with a population hovering around
Yimmuaj Yang, Community Director for Groundswell Conservancy, a south central Wisconsin nonprofit dedicated to protecting land, is hesitant to use the word “crisis,” but doesn’t know how else to describe
It’s a brisk Thursday in early December and the raspberries in Spring Harbor Middle School’s garden have been dormant for several months, but they haven’t been forgotten by Dave Ropa’s
Erica Shoenberger first learned about Kernza®, a type of wheatgrass, several years ago when she was working at a permaculture farm in Florida and sat in on a lunchtime seminar
About halfway through our interview I ask Levi Funk, craft brewery Untitled Art’s founder, the question burning in my mind. We are sitting in a tiny room at Octopi Brewing,
If the mood strikes you for made-from-scratch pizza using the best of what’s in season, head to Cow & Quince in New Glarus on Thursday nights.