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It's your place for engaging stories of the people that make Wisconsin feel like home.

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A Little Wisconsin in NYC

Off a busy street in Greenwich Village lay a cluster of restaurants known as Little Wisco. Owned and operated by Wisconsinites, these restaurants celebrate the spirit of the state. Producer Erin Clune went to talk with Wisconsin ex-pats Adam Benedetto and Brian Bartels.

Photo: Wisconsin Historical Images

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Family and Sunday Brunch

Father’s Day is this weekend. As kids, we tend to view ourselves as the center of our parents’ world. Writer Julie Pandl discovered a whole new side of her father when she went to work in the family restaurant.

Julie Pandl is the author of Memoir of The Sunday Brunch.  

Photo: Julie Pandl

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Lorine Niedecker Cookbook

May 12th marks poet Lorine Niedecker’s 111th birthday. The critically acclaimed poet spent much of her life in Fort Atkinson. Poet Emilie Lindemann tells us about one of her non-poetry works – a personal cookbook.

Photo: Friends of Lorine Niedecker

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Watch Wisconsin Life Episode 106

Watch this episode to meet a whole new collection of people who share their Wisconsin lives, including: Chef Tory Miller, Susan Cosgrove who operates Paoli’s one-stop-shop for anything fowl, elite gymnist Marvin Kimble, opera singer and artist Jennifer Stevens, and Lyle Anderson - the official carillonneur for the University of Wisconsin-Madison.

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Wisconsin Grown

Tory Miller has been surrounded by the food industry since he was a child. Now, he runs some of Wisconsin’s best dining establishments along with an elementary school program focused on teaching the importance of healthy foods. Join Chef Miller as he brings local, sustainable meals to a table near you by working almost exclusively with Wisconsin farmers and utilizing a rigorous food preservation system. 

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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. 

Will’s Growing Power operation centers around aquaponics – where a symbiotic relationship is created between fish and plants. Watch Will explain how his system works.

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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.

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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. 

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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

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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

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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

 

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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.

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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.

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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.

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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. 

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