food
A husband-and-wife team in Spooner create world-class chocolate.
Promise (for farmers) and peril (for shrimp) at a new aquaculture outfit in rural Newton.
If you ever grow tired of the typical brandy old-fashioned sweet, you might want to try Po Lo’s exotic twist on Wisconsin’s state cocktail.
Locally-sourced milk and eco-friendly practices make Cedar Grove Cheese a winner.
Luke Zahm is fomenting a food revolution at Driftless Cafe in Viroqua.
Good Stock: Life on a Low Simmer (Agate Midway, 2013) is an apt title for the new memoir—with recipes—by Milwaukee chef Sanford D’Amato.
At the 2013 Academy-hosted Innovators Showcase in Milwaukee, John and Dorothy Priske of Fountain Prairie Farm discuss a range of climate- and energy-conscious practices for farms, including wind turbines and sustainable land management.
Great Lakes Indian Fish & Wildlife Commission program director Jim St. Arnold (also known as Nigaanigiishig) discusses climate change impacts on traditional Anishinabe hunting, fishing, and harvesting.
As Donna Neuwirth sees it, the recent economic downturn has created an opportunity for Wisconsinites to re-imagine our relationship with food and entertainment.
A brief cultural history of a Wisconsin institution (yes, it's ours).
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Wisconsin Academy Offices
1922 University Avenue
Madison, Wisconsin 53726
Phone: 608.733.6633
James Watrous Gallery
3rd Floor, Overture Center for the Arts
201 State Street
Madison, WI 53703
Phone: 608.733.6633 x25