by Annaleigh Wetzel | Oct 25, 2016 | Magazine Article
With the beginning of fall come memories of schooldays: whiffs of freshly sharpened pencils, the ringing of assembly bells, and flurries of young people running through the halls. At one particular old school in Newton these familiar smells and sounds have been...
by Jim Lundstrom | Apr 29, 2016 | Magazine Article
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. His Yerlo Old Fashioned features a 90-proof whiskey called Yerlo X made from rice. Lo, who is of Hmong descent, says that while...
by Shelby Deering | Feb 15, 2016 | Magazine Article
On the outskirts of Plain, Wisconsin, a small town of around 800 that lies less than an hour from Madison, stands a nondescript white brick building surrounded by farmland. From the outside, the Cedar Grove Cheese factory looks exactly like the numerous cheese plants...
by Annaleigh Wetzel, Dan Howard | Oct 16, 2015 | Magazine Article
While dining at American Bounty, the Culinary Institute of America’s flagship restaurant in New York City, Chef Luke Zahm was surprised to see three dishes on the menu made with ingredients grown in his hometown of La Farge, Wisconsin. After a decade of creating...
by Ronnie Hess | Feb 20, 2014 | Magazine Article
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. Good stock means bones, in both a literal and figurative sense: what we’re made of, the structure that shapes us, but also our...
