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 email@example.com 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.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.