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Wisconsin Table

John Motoviloff on a recent duck hunt to the Prairie Pothole region of North Dakota. Photo by Anne Motoviloff

It’s been three decades since I took my first bite of wild game. It was the fall of 1992, and, fresh out of graduate school, I had just begun my first real job—production manager for scholarly journals at the University of Wisconsin Press.

Chanterelle mushrooms on a table outdoors

Jessica Ross, a conservation biologist for the Wisconsin Department of Natural Resources, knew nothing about mushroom foraging before moving to Wisconsin. But trekking through forests in search of fungi was already in her DNA.

You don’t have to be a beverage industry expert to know beer is big business, and you don’t have to be a historian to know Wisconsin is home to one of the country’s proudest beer brewing cultures.

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.

Dan Nitka, owner of The Booyah Shed in Green Bay.

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.

Landjaeger display at Bavaria Sausage in Fitchburg

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. 

A scene from a recent Wisconsin Flying Hamburger Social in Brodhead

The Wisconsin Flying Hamburger Social makes its rounds to community airports across the state.

Commercial Red Cliff Band fishermen like Junior Gurnoe (left) make their living from the waters of Lake Superior, the largest freshwater lake in the world. Photo courtesy of Red Cliff Band of Lake Superior Chippewa.

A tribally owned and operated, zero-waste processing plant and retail shop opens on the Red Cliff Reservation just north of Bayfield.

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