Fall is not only harvest time for local farms and orchards, it’s also the busiest season for the region’s vineyards. Despite the challenges of growing wine grapes in Wisconsin’s climate,
What do a NYC Chef and a Wisconsin Chef love in common? Odessa Piper reviews Peter Hoffman’s new book, What’s Good? A Memoir in Fourteen Ingredients.
Around town and throughout the Driftless, Wisconsinites come together for good food…
As the days get shorter and the nights cooler, there is no better way to celebrate autumn than with a veggie-packed bowl of soup or stew served in a hand-thrown
So many wonderful foods come from Wisconsin, which is a huge part of what makes living here so special and desirable. While we have plenty of local fare to offer—dairy,
Dawn Bradshaw never thought she would be homeless, but in 2011 when the landlord of her Madison apartment sold the building, she struggled to find an affordable alternative that would
Carrie Sedlak, Executive Director at FairShare CSA Coalition, suggests participating in a late-season or storage CSA share to squeeze the last drop of summer out of your cool weather cooking:
Fall may have more devotees than any other season, for obvious reasons. The trees put on a colorful show. The cooling weather is bittersweet—a welcome break from the heat of
Southwestern Wisconsin is known for its patchwork of small farms and craft producers. This is part of the idyllic appeal of the Driftless region. But most of the agricultural economy
Dr. Anna Zeide is an associate professor of food history at Virginia Tech and she received her PhD from UW-Madison. Her book, Canned: The Rise and Fall of Consumer Confidence