As the seasons change from winter to fall, our production on Wisconsin Foodie seems to take the same course.
Well, loyal friends, foodies, and fans of our third season, Wisconsin Foodie has officially ended it’s 26-week-run on CBS. We wholeheartedly appreciate all the support that we’ve received over the last 6 months. This past season was a huge success and we owe it all to you. This show wouldn’t be possible without the support from our sponsors: The Wisconsin Milk Marketing Board, The Bartolotta Group, Outpost Natural Foods, The YMCA, Travel Wisconsin, Alterra Coffee, CBS and WUWM. Since day one, these companies and organizations have had faith in our show and our philosophy, making our vision a reality. We truly cannot thank them enough.
Over the last two years that we’ve been on air, our goal has been to support the local food movement through engaging stories, interviews, and exposes. We want to show you what is growing in your own backyard and introduce you to the myriad ways that food is distributed and prepared throughout the state. Our reward comes from you, our viewers, and your messages. We’ve received hundred of emails and Facebook comments, reassuring us that you are listening and taking action. Being aware of where food comes from gives our communities insight and authority, as well as a glimpse into the passion and involvement of individuals and organizations throughout the state.
Another one of our goals is to support our own farmers, restaurants, markets and all the other people from Wisconsin involved with local food. With your financial support, every dollar is recycled back into the community to promote a local and sustainable economy. We are also glad to have had the opportunity to introduce our viewers to Will Allen of Growing Power, Jim Godsil of Sweet Water, Marth Davis Kipchak, Sandy D’Amato, David Swason and so many more!
As one season ends and another begins, we look forward to increasing awareness of Wisconsin Foodie and bringing our existing viewers the flavorful entertainment they have grown to love. We will be also focusing on our website by adding new features and more content to engage our viewers and readers. If you’d like to support our endeavors, please stop by our online store and purchase a shirt or a coffee mug. Your purchases both demonstrate your support and help promote our efforts. Also, within the next couple weeks, Season Three of Wisconsin Foodie will be online for your viewing pleasure.
We are always interested in hearing from you, so if there is anything you’d like to see more of or even less of, please let us know. I promise, even though we may not respond right away, we do read everything that is sent our way and take your comments and suggestions to heart.
Thanks again for watching and supporting our show, we hope to see you at the farmers market this summer!
Creator & Executive produce
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.