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.
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.
Simple Comfort Food: What to prepare before impending snow storm.
Local nonprofit Victory Garden Initiative will launch the second year of its Food Leader Certificate Program in March with thirty emerging community Food Leaders.
If the state of Wisconsin were to have one signature identifying symbol, it would likely be a chunk of cheddar.
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.
Jeanne Carpenter of the Cheese Underground gives us her top 10 cheeses to try in 2013!
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.
Ira from Bittercube has the perfect winter remedy for making it through the holiday season
Alterra Coffee Roaster’s George Bregar took a break to chat with Savanah Ladd about Madison, Mars, and Beer.
Here are a few guidelines from the Wisconsin Milk Marketing Board for pairing cheese with the proper accompaniments