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.
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2013 Outpost Owner of the Year: Young Kim
Outpost Natural Foods Cooperative recognizes Young Kim for his tireless service and good will in bringing fresh food options to Milwaukee’s central city through the Fondy Food Center.
RECIPE: Chicken Tortilla Soup
Simple Comfort Food: What to prepare before impending snow storm.
Food Leader Program Trains Next Wave of Community Activists
Local nonprofit Victory Garden Initiative will launch the second year of its Food Leader Certificate Program in March with thirty emerging community Food Leaders.
The Evolution of Wisconsin Cheddar
If the state of Wisconsin were to have one signature identifying symbol, it would likely be a chunk of cheddar.
How to Go Vegetarian – Part One
In the first of a three-part series, Wisconsin blogger Holly, the voice behind The Healthy Everythingtarian, breaks down the different types of vegetarianism to help you decide what kind of vegetarian eating style will best suit your lifestyle.
Check it: 10 Wisconsin Cheeses to Try in 2013
Jeanne Carpenter of the Cheese Underground gives us her top 10 cheeses to try in 2013!
RECIPE: Aged Cheddar French Toast
This is a splendid way to round out a simple meal of soup and salad. Also consider topping with well cooked and seasoned beans, and some bitter greens.
Cocktail Friday: Winter Cup
Ira from Bittercube has the perfect winter remedy for making it through the holiday season
Q&A With George Bregar of Alterra Coffee
Alterra Coffee Roaster’s George Bregar took a break to chat with Savanah Ladd about Madison, Mars, and Beer.
Cheese Pairing 101
Here are a few guidelines from the Wisconsin Milk Marketing Board for pairing cheese with the proper accompaniments
