Spring 2014

Cooking Fresh with Rhubarb

Fruit or vegetable? Whatever its classification, this prolific plant is, surprisingly, a relative newcomer to America’s backyard gardens, with a history reaching back to the Silk Road.

Landmark Creamery

Wisconsin’s newest cheesemaker crafts season, small-batch cheeses.

Publisher’s Letter: Spring 2014

We thought it would be fun to try something new this spring. Our region’s bounty stretches well beyond your kitchen table and favorite restaurants, and after a brutal winter that

Soothing the Skin for Spring

Our skin takes a beating during a Wisconsin winter, so when our limbs emerge from wool sweaters and wet boots, our skin is crying out for nourishment. Fortunately, LuSa Organics

Springtime in Paris, Wisconsin

There is an inherent elegance, a sense of rustic sophistication to French-style country cooking that suits northern sensibilities at this time of year. Think of it as a seasonal salute