Wisconsin Foodways: Cheese, Brats and Way Beyond

Deerfield Public Library

Wisconsin's culinary culture reflects the richness of an ethnically and agriculturally diverse region. Perhaps nowhere is this illustrated better than at Madison's celebrated farmers' market, where, even in winter, food stands overflow with farm-fresh crops, world-class cheeses, pastured meats and specialty products. Tonight, author Terese Allen explores the many sources and expressions of our regional foodways, and shares stories from her award-winning book, The Flavor of Wisconsin, and from her latest cookbook, The Dane County Farmers' Market Cookbook: Local Foods, Global Flavors.

Terese Allen has been called Wisconsin’s premier food writer and “the keeper of the state’s culinary heritage.” Her columns have run in Edible Madison, Edible Door, Isthmus, Wisconsin Trails, and elsewhere. Her books include The Dane County Farmers’ Market Cookbook, The Flavor of Wisconsin and The Flavor of Wisconsin for Kids. A former chef, Allen is the co-founder and longtime leader of the Culinary History Enthusiasts of Wisconsin (CHEW), former food editor for Organic Valley, and past president of REAP Food Group.

Book cover art. Photos of apples, pie, brats, a woman in a kitchen, an ad for "fish boil today". The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State. Revised and expanded with 450 recipes. Harva Hachten and Terese Allen. Forward by Odessa Piper.
Book cover. The Dane County Farmer's Market Cookbook: Local Foods, Global Flavors. Terese Allen. Photo of beautiful heads of garlic with purple striped skin in background.
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