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food

Kat Becker and Tony Schultz of Stoney Acres Farms in Athens, Wisconsin. Photo by James Gill/Wisconsin Public Television.

Some small family farms in Wisconsin are providing a unique (and direct) take on farm-to-table dining.

Photo by Kara Vincent/karavincentart.com

A husband-and-wife team in Spooner create world-class chocolate. 

Illustration by Stephanie Steinhauer

Promise (for farmers) and peril (for shrimp) at a new aquaculture outfit in rural Newton. 

Po Lo tastes a new batch of Yerlo direct from the still. Yeast cakes filled with sweet Thai rice provide the distinctive flavor for Lo’s twist on traditional Hmong spirits.

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.

Cedar Grove Cheese on display

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.

Luke Zahm is fomenting a food revolution at Driftless Cafe in Viroqua.

By

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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