Chicago food: beyond dawgs, pizza, Bayless
Jazzed-up hot dogs, deep-dish pizza and any product with chef Rick Bayless’ thumbprint are among the foods that make Chicago famous. Add wiener schnitzel from the Berghoff, burgers from the Billy Goat...
View ArticleRural ramble: St. Croix curds, cave, Vino in Valley
Former Gov. Anthony Earl in the 1980s dubbed Ellsworth, population 3,200, as Cheese Curd Capital of Wisconsin. The 102-year-old Ellsworth Cooperative Creamery produces 160 pounds of curds every day....
View ArticleHot dog! Food trucks add sizzle to go-local menus
With the sunshine of spring comes a huge craving to fire up the grill and plop on the brats. Such simple, brown-and-sizzle pleasures turn extraordinary about 1,000 miles south. For breakfast: hot...
View ArticleFermentation Fest: making beer, kraut, yogurt, bread, art-farm bonds
What, besides corn and cows, might you find in farm fields near Reedsburg in October? A. A woodwind quintet and ballet dancers. B. A place to paint silage bags. C. Sock puppets pondering morals and...
View ArticleFood as a sense of place, identity
I had the fun challenge of defining my homeland by its food this month. It was part of a little exercise to spread goodwill via [...]
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