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food

Chris Brockel, Project Coordinator of Healthy Food for All and Operations Coordinator for FEED Operations will discuss how to reduce food waste.

Join experts and artists at the table for brunch and conversation inside the James Watrous Gallery.

Wild ginseng plants in eastern Iowa County. Wild-simulated plants sown from responsibly gathered seeds, lightly cultivated and sustainably harvested on long rotations in private woodlands, can help wild ginseng populations rebound from over harvesting and poaching. Photo by Jerry Davis.

What we know—and don't know—about a popular medicinal herb found on forest floors across Wisconsin. 

Green Lake County resident and Wisconsin Hickory Association president Mike Starshak sees a bright future for the hickory foods industry in Wisconsin.

The shagbark hickory is making a comeback in Wisconsin.

A passion for wild foods can grow in unexpected places.

Paul Asper and Lissa Koop from Restoration Cider Company represent a new generation of craft hard cider brewers in Wisconsin. Photo by Kaia Calhoun Photography.

Just as wine has a distinct terroir, cider takes on the characteristics of the area in which the apples are grown. 

Petri dishes in the Hittinger lab at UW–Madison grow a multitude of wild yeast species. Undiscovered yeast species and engineered yeast hybrids may hold the key to unlocking the biofuel potential of switchgrass and other biomass crops.

Yeast hybrids may hold the key to unlocking the biofuel potential of switchgrass and other biomass crops. 

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. 

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Phone: 608-263-1692

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Phone: 608-265-2500