“We grow soil,” Will Allen says when he speaks to a community of interested chefs, culinary professionals, and vendors of food products at a local Sysco food trade show. Allen is the founder and CEO of Growing Power, a nonprofit that has seen its 10-year old neighborhood gardeners turn into 30-year olds who come back to work for the organization. While the organization has grown considerably since its foundation in 1993, the focus remains the same. Will Allen and his team teach people how to …Read More »
Saxony, The Featured Cheese
Saxon Homestead Creamery may be the next frontier for a unique understanding of the terroir of Wisconsin. The combination of location, geology of the soil, average humidity, rainfall, wind, and other climate conditions that can make a wine distinctive, also make the creamery’s namesake cheese, Saxony, distinctive.
“I never really believed it when people talked about the terroir of foods, or recognizing the region of origin of a cheese just by its taste, but now I know it’s true,” Jerry Heimerl …Read More »
After visiting a few farms this year, I felt inspired. I wanted to get in touch with my “inner farmer,” on the assumption that she existed. On each farm, whether urban or countryside, I felt peace on the property, a desire for natural growth, for the nourishment of animals and plants in a healthy way. There was a “oneness” to the way the farmers saw the soil, animals, plants, and the cycle of the sun and seasons. I wondered, “would it be possible to …Read More »
Last September I finally had the pleasure of shaking Tony Dembski’s hand and walking through his orchard, Maple Valley Orchard, as he picked out apple after apple for me to taste. It was an honor to finally meet him, you see, not only because Slow Food WiSE had been working with him from afar for two years, and not only is he a rare sentinel of apple biodiversity, but he also tends the only adult Milwaukee Apple tree that we know. It is his Milwaukee …Read More »