Love Wisconsin? You'll love Wisconsin Life.
It's your place for engaging stories of the people that make Wisconsin feel like home.

Will Allen

As a former professional basketball player, Will Allen never thought he would trade in his jersey and sneakers for some fertilizer and a rake. But his passion for making fresh food widely accessible to people living in Milwaukee’s low-income urban areas has driven him to create Growing Power, a nonprofit organization celebrating 20 years of providing healthy, affordable food for people in all communities. 

Comments

The Egg Lady of Egg Harbor

Kathleen Mand Beck has always loved eggs… egg-related art, collecting eggs, etc.  So years ago, when she traveled to Egg Harbor in Door County, she was dismayed to discover there wasn’t a single shop devoted to eggs.  Beck decided to move to Egg Harbor and establish an egg museum, where she now shows off her personal collection of all-things-egg. 

Produced by Zac Schultz, narrated by Joe Astrouski.

Comments
Download

Hunting to Preserve a Traditional Way of Life

The statewide gun deer season opens tomorrow in Wisconsin. Greg Johnson of the Lac du Flambeau Band of Lake Superior Chippewa has been hunting his whole life. He lives as his ancestors did, according to the four seasons. He hunts deer for food and to preserve a traditional way of life.

Finn Ryan produced this story for The Ways. 

Comments

Grandma Truesdale’s Butternut Pie

This was the extent of what Grandma gave me more than forty years ago, when butternuts were abundant and I was a “back-to-the-lander.”  She baked pies in her woodstove, where the time and temperature were unpredictable.  A 375 degree oven for 35-40 minutes worked for me. Her pie was always delicious.  Mine was too, but, alas, I was not so meticulous about removing the nutshells!  A few trees remain, without many nuts.  If you find some, dry them for a few months, cracked them with a hammer, and then very carefully separate the nuts from the shells. - Marilyn Rinehart

Grandma Truesdale’s Butternut Pie

1 cup chopped butternuts

1 cup sugar

1 cup bread crumbs

1 ¼ cup milk

A dash of nutmeg

Mix and put in an unbaked pie shell

Comments
Download

Inside Wisconsin’s Supper Club Tradition

It’s Friday and many of us will find ourselves in that most Wisconsin of dining institutions this weekend – the supper club. Writer and filmmaker Ron Faiola shares the history behind the traditional supper club.

Ron Faiola directed the film and wrote the book, Wisconsin Supper Clubs: An Old-Fashioned Experience

Comments
Download

Ramps:

Each spring, ramps inspire the breathless praise and devotion of foodies and foragers. Writer Brett Laidlaw explains the appeal of this wild edible.

Brett Laidlaw is the author of the book Trout Caviar and the blog of the same name.

Photo by killacam

 

Comments
Download

Fowl for Christmas:

Turkey is a traditional holiday meal choice. But writer Brett Laidlaw wonders if perhaps we should consider another kind of holiday fowl.

Commentator Brett Laidlaw is the author of the book and the blog Trout Caviar.

Comments
Download

Squirrel Eating:

Many Wisconsinites are serious about eating locally. Commentator Patti See’s family took things really local with a delicacy that some have called the “chicken of the trees.”

Patti See is a senior lecturer in women’s studies at the UW-Eau Claire and the author of the poetry collection Love’s Bluff.

Photo by windsorti.

Comments
Download

Thanksgiving Cobbler:

A lot of people will be in the kitchen today, getting ready for Thanksgiving dinner. In Madison, Carlotta Calmese is baking one of her family’s traditional desserts — peach cobbler. Producer Cynthia Woodland brought us her story.

Photo by hthrd.

Comments
Download

Choucroute:

When the leaves fall and the temperatures drop, our meals tend to get hearty, rich, and warming. Today, commentator Brett Laidlaw introduces us to one of his favorite fall meals.

Brett Laidlaw is the author of the cookbook and blog, Trout Caviar. Find a recipe for choucroute garnie [shoo-croot gar-nee] here.

Comments

Homemade Sauerkraut in Jars Kraut in Jars

This is a simple method for homemade sauerkraut in small batches. Instead of committing to a big crock full of kraut, here the cabbage is fermented in quart jars. The method of fermentation is exactly the same for cabbage, beets, and kale. With the cabbage, you can do green or red or a mix. To any of these you could also add some carrot, turnip, chili, garlic, or ginger. Some people add caraway or fennel seeds, black peppercorns, or juniper berries.

Read More

Comments

Braised SauerkrautChoucroute Garnie

Serves 4 to 6

Humble ‘kraut simmers to magnificence with wine, stock, bacon, and aromatic vegetables and herbs.  This preparation is the basis of the famous Alsatian dish choucroute garnie, in which sauerkraut (choucroute) is “garnished” (garnie) with mounds of smoked meats and sausages. 

Read More

Comments
Download

"You Are What You Eat"

Another winner from our Flash Fiction Ghost Story contest! Today’s story is called “You Are What You Eat,” by Jonathan Blyth in Bloomer, Wisconsin. It’s read by Stephen Montagna of the 9XM Players, with sound treatment by audio engineer Aubrey Ralph.

Photo by santheo.

Comments
Download

Heirloom Tomatoes:

Heirloom tomatoes are a summer treat some people wait for all year. Commentator Brett Laidlaw tells us why.

Commentator Brett Laidlaw is the author of the book and the blog, Trout Caviar.

Comments
Download

Greens:

For many Wisconsin families, a Thanksgiving meal just wouldn’t be complete without a big ol’ pot of greens. And for Madison resident John Givens, who cooks for his family and friends, serving greens without cornbread is almost a sin. Today, he invites us into his kitchen to share a few of his secrets.

Madison resident John Givens cooking a pot of Thanksgiving greens. Cynthia Woodland brought us his story along with this recipe for greens.

Comments