Deer Butchery 01

It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.

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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.

by: Sarah James


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!

by: JCapenter

cheddarfrench toast

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.

by: Myrica Von Haselberg

Winter Cocktail

Cocktail Friday: Winter Cup

Ira from Bittercube has the perfect winter remedy for making it through the holiday season

by: Ira Koplowitz


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.

by: Savanah Ladd


Cheese Pairing 101

Here are a few guidelines from the Wisconsin Milk Marketing Board for pairing cheese with the proper accompaniments

by: Sarah James

Mushroom Lasagna

Recipe: Mushroom Lasagna

We’ve found the best vegetarian lasagna recipe

by: Sarah James


Wisconsin Leads U.S. in Total Awards at World Contest

Wisconsin cheesemakers claimed a total of 31 awards at the recent 2012 World Cheese Awards competition, the largest cheese contest in the world.

by: admin


Recipe: Savory Cornmeal and Chive Waffles

Today we’re putting together two of our favorite breakfast foods: waffles and eggs. We found this recipe from food blogger Joy the Baker, who takes the traditional waffle and turns it on its head.

by: Sarah James


Cocktail Friday: Kashmir Sour

Looking to celebrate the weekend in Prohibition-style? Serve up this unique cocktail from our friend’s at Bittercube, featuring rum, tart lemon and an out-of-this-world Garam Marsala syrup.

by: Ira Koplowitz

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