Yes, it’s true: a cream-based BBQ sauce exists. Wisconsinites rejoice! Typically known as “Alabama white sauce,” this creamy, tangy condiment is usually paired with smoked chicken, but goes great on
Adam Struebing has always been passionate about using local food to build big flavors. He loves giving attention to each unique ingredient in a way that makes it come alive.
Cabbage is perhaps the greatest unsung hero of the cruciferous family. This hearty staple crop is packed with nutrients and can easily become the foundation of countless meals, and yet,
Roasted cauliflower has always been Michelle Dubis’ go-to for a vegetarian entree to serve at events or at home. She loves bold flavors that come forward when roasted on high
Shopping at People’s Food Co-op
Shopping at Viroqua Food Co+op
Shopping at Willy Street Co-op
Raise a toasty glass and cheers to a little-known local cereal crop—sorghum! Remarkably resilient, sorghum is drought-tolerant and can even benefit soil health. In Wisconsin, you can find several distilleries
This chutney is the ultimate fall condiment. You can use any type of persimmon, just be sure it is very ripe first. Inspired by fruit chutneys in the books Nourishing
This fall, dive into some recipes that feature wild rice, a nutritious whole grain that is relatively high in protein, fiber, and low in fat. In northern Wisconsin, it grows
Despite its name, wild rice is not actually a rice but is instead a species of aquatic grass and the grain that can be harvested from it. Northern wild rice
Nothing heralds the start of summer like strawberry season, and there’s no better way to cool down than with a bowl of sorbet made from local strawberries and herbs! It’s