This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.
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.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.
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!