Madison, WI – April 13, 2011 – This weekend marks the tenth anniversary of Wisconsin’s very first Farm Fresh Atlas. The guide to local food was created ten years ago by a group of farmers, businesses and sustainable food advocates that wanted to make it easier for folks to find and purchase local food.
Miriam Grunes, executive director of REAP Food Group, the organization responsible for publishing the Southern Wisconsin Farm Fresh AtlasTM, explains why it is so important to continue providing this free resource: “The interest in local foods has skyrocketed over the last 10 years. More and more we all want to know where our food comes from and how it’s grown,” says Miriam.
In addition to serving as a guide to great local food, the Atlas also records the success of Wisconsin’s sustainable food movement. In its first year the guide was a simple map with a list of 50 farms and 20 farmers’ markets; today it is a 48 page full-color booklet that includes 103 farms, 51 farmers’ markets and 65 different businesses and restaurants. Over the years other regions in Wisconsin picked up on the idea, giving rise to a whole family of Farm Fresh Atlases produced by organizations around the state (visit www.farmfreshatlas.org for a complete list of all WI Farm Fresh Atlases).
Originally designed as a resource to expand the local food economy, the Atlas has become a valued tool for other economic sectors as well. The tourism, real estate, and healthcare industries all use the Atlas to showcase unique qualities of our area and to provide guidance for improving health and nutrition.
The Atlas is a collaborative project of the REAP Food Group, the Dane County Farmers’ Market, the UW-Madison Center for Integrated Agricultural Systems and the Friends of the Dane County Farmers’ Market. It is underwritten by Heartland Credit Union.
The Atlas will be available at the Dane County Farmers’ Market information booth at the top of State Street as well as other farmers’ markets, public libraries, farms, food co-ops and other area businesses. For an online version of the Atlas, go to www.reapfoodgroup.org.
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.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.