Wisconsin Table

Mushrooming Interest

By

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.

Wisconsin Table

Old School Brewing: Tapping the Past

By

Jesse Brookstein

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.

Wisconsin Table

Rainbow Smelt Confidential: An Invasive Species on the Menu

By

Christopher Chambers

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.

Wisconsin Table

Sheboygan’s Food Truck Extravaganza

By

Leo Aguilar

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.

Wisconsin Table

Farm and Table: Bringing People Together One Burger At A Time

By

B.J. Hollars

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.

Wisconsin Table

Booyah: A Noun, A Verb, An Exclamation!

By

John McCracken

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.

Wisconsin Table

Landjaeger: Mispronounced, Misunderstood, and Delicious

By

Jesse Brookstein

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.