Anthony Bourdain, celebrity chef and provocateur, once said that good food and good eating involve an element of risk. I believe he was talking about oysters. One of my risky food experiences involved a different kind of seafood.
Once a week, from late spring to early fall, Vollrath Park on the northeast side of Sheboygan transforms from a serene lakeside park to a bustling mall of hungry people and colorful food trucks.
We strike out for Together Farms one evening in mid-May. The minivan is packed tight: every bench and bucket seat claimed by one family member or another.
It’s a noun, a verb, an exclamation, and a hot bowl of everything but the kitchen sink. Booyah, a regional soup, holds a firm grip over the people of Green Bay and northeast Wisconsin at large.
It’s fermented, cured, delicious, and often misunderstood and mispronounced. Perhaps you’ve seen them before and wondered what they were. Or you’ve seen them and never given them a second thought.
The Wisconsin Flying Hamburger Social makes its rounds to community airports across the state.
A tribally owned and operated, zero-waste processing plant and retail shop opens on the Red Cliff Reservation just north of Bayfield.
For Chef Elena Terry, seeds represent both the past and the future of her people.
Wisconsin farms are making artisanal cold-pressed oils for cooking and health.
The Tricklebee Café is a pay-what-you-can restaurant, and absolutely anyone is welcome to a healthy, delicious meal, regardless of his or her ability to pay for it.
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Wisconsin Academy Offices
1922 University Avenue
Madison, Wisconsin 53726
James Watrous Gallery
3rd Floor, Overture Center for the Arts
201 State Street
Madison, WI 53703
Phone: 608.733.6633 x25