Some small family farms in Wisconsin are providing a unique (and direct) take on farm-to-table dining.
A husband-and-wife team in Spooner create world-class chocolate.
Promise (for farmers) and peril (for shrimp) at a new aquaculture outfit in rural Newton.
If you ever grow tired of the typical brandy old-fashioned sweet, you might want to try Po Lo’s exotic twist on Wisconsin’s state cocktail.
Locally-sourced milk and eco-friendly practices make Cedar Grove Cheese a winner.
Luke Zahm is fomenting a food revolution at Driftless Cafe in Viroqua.
Jason here, editor of Wisconsin People & Ideas.
Good Stock: Life on a Low Simmer (Agate Midway, 2013) is an apt title for the new memoir—with recipes—by Milwaukee chef Sanford D’Amato.
At the 2013 Academy-hosted Innovators Showcase in Milwaukee, John and Dorothy Priske of Fountain Prairie Farm discuss a range of climate- and energy-conscious practices for farms, including wind turbines and sustainable land management.
Great Lakes Indian Fish & Wildlife Commission program director Jim St. Arnold (also known as Nigaanigiishig) discusses climate change impacts on traditional Anishinabe hunting, fishing, and harvesting.
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Wisconsin Academy Administrative Offices and Steenbock Gallery
1922 University Avenue
Madison, Wisconsin 53726
James Watrous Gallery of the Wisconsin Academy of Sciences, Arts & Letters
3rd Floor, Overture Center for the Arts
201 State Street
Madison, WI 53703