The Blitz is a one-day orchestration of volunteers and resources to install as many food producing gardens as possible in one day. Make sure to sign up now!
Join us on Blitz Day, Saturday, May 28th, 2011, while we create a more sustainable, just and nutritious food system through the act of growing food. Here are three ways to get involved:
Volunteer! You can join us as we install hundreds of gardens throughout the city. Bring your muscles, shovels, and trucks and your desire to create a new food system, by growing food. Contact firstname.lastname@example.org to volunteer.
Donate! Want to help, but can’t be involved that day? Many people in Milwaukee dont have access to fresh veggies, and can’t afford to have a garden installed. You can help change this with a tax deductible donation. We will install gardens for free, and conduct on-going garden education with those who receive the gardens. To donate go to the websitewww.VictoryGardenInitiative.org or send checks to VGI/UEC 1700 E. Olive St. Shorewood, WI 53211.
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.