The Farm Fresh Atlas of Southeastern Wisconsin

The Farm Fresh Atlas of Southeastern Wisconsin

The Farm Fresh Atlas is a great resource to local and sustainable food in our community.  Slow Food WISE board member, Paula Stone, provides a reflection on her family’s journey to discovering good, clean and fair food in Southeastern Wisconsin…and how you can too!  

Four years ago, my family and I were fortunate to relocate to Milwaukee, just as we were beginning the journey of eating more local and seasonal food. As long time amateur chefs, my husband and I always liked to work with …

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MKE Apple News

MKE Apple News

Grow it to save it!

Preserve this endangered fruit by adopting your own Milwaukee Apple tree!  Click here for details.

For Current MKE Apple Tree Growers:

Did you adopt a bench grafted tree last year?  If so—it’s time to get pruning! Some orchardists prune year round (if you have hundreds of trees  it’s a year round job!) but our experts tell us that we are approaching the best time of year to prune: during the dormant season when the weather is mild (above freezing.)  Here are some resources …

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Help Protect Wild Rice

Help Protect Wild Rice

Real wild rice is at risk of disappearing.   

Manoomin, the “good grain” in Anishinaabeg, the only grain native to Northern America, the richly delicious and nutritious aquatic seed that is a keystone traditional food of Anishinaabeg (Chippewa) people has yet another threat to its existence. Unique to the Upper Great Lakes’ region, Manoomin, which is on Slow Food USA’s Ark of Taste (and one of only seven US Presidia) for its amazing depth and diversity of flavors and its rich cultural heritage, is respected around the …

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Turkey Musings

Turkey Musings

It’s been a couple weeks now since many of us carved up a Thanksgiving turkey. Was it cooked right, juicy and tasty? Or was it a little lacking?

About 7 years ago, my wife Dara and I started getting a locally raised heritage turkey for Thanksgiving dinner every year. After a number of years of eating vegetarian, and an unfamiliarity with cooking any kind of meat, we found ourselves bewildered as to where the gizzard and such were until we realized we were looking in the …

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2012 Heritage Turkey Producer List

2012 Heritage Turkey Producer List

Its time to get your heritage turkey for Thanksgiving! Slow Food WiSE’s Heritage Turkey Project promotes the restoration of heritage breed turkeys in our region by pairing farmers with eaters.  As opposed to the Broad Breasted White turkey that dominates our industrial food system and tables, heritage breeds such as the Narragansett, Bourbon Red, and Blue Slate have varying foraging, tending and flavor characteristics.

Here’s our 2012 list of local farms offering heritage turkeys for Thanksgiving. We realize this is an incomplete list–please let us know …

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Taking Care of Your Heritage Apple Trees: The Cold Season

Taking Care of Your Heritage Apple Trees: The Cold Season

For those of you who took home heritage trees this spring, you may be wondering if there’s anything special to do now that winter is approaching.  Here are some tips for the novices out there:

Consider compost–adding a little compost around the trees is a good idea. If you don’t have your own, we can recommend Purple Cow Organic.

Protect–your trees need protection from nibbling mice, voles, and even hungry cats.  If you still have the hardware cloth the trees came with, keep it on. …

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Growing Up With Growing Power

Growing Up With Growing Power

“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 …

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Eat Local Milwaukee Dinner

Kate Oscarson
www.wilocavore.blogspot.com

 

The Eat Local Milwaukee Challenge is coming to an end, and I certainly used it as an opportunity to try some of Milwaukee’s locally sourced restaurants.  In two weeks I visited more restaurants that I usually would in twice that long.  Both I and my budget are on an eat at home diet for a little bit, but I feel the Challenge is worth supporting!

But, even after all that eating out, the best meal was still the one that kicked it all off: The …

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World Class Wisconsin Cheese, Saxony Roots in the Soil

World Class Wisconsin Cheese, Saxony Roots in the Soil

Saxony, The Featured Cheese

Jerry Heimerl

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 …

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Celebrating our Regional Diversity – Beaver Dam Pepper & Ark of Taste

Celebrating our Regional Diversity – Beaver Dam Pepper & Ark of Taste

Celebrating Our Regional Biodiversity

The Beaver Dam Pepper: An Ark of Taste Success Story
The Ark of Taste, Slow Food’s catalogue of more than 800 rare, regional, and extraordinary foods from around the world, has worked to bring back several delicious foods from the brink of extinction.

 

One such success story is Wisconsin’s own Beaver Dam Pepper.  This year the large, crisp fruits, just now blushing red in my gardens, are spicier than I’ve ever tasted them before…maybe the horrid drought & heat is responsible for the extra lovely heat …

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