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Friday, September 19, 2014 |  Madison, WI: 59.0° F  Partly Cloudy with Haze
The Daily


A bad year for morels? But there's lots more in the woods for Madison foragers

Pete Kelly spots our quarry behind an elm root standing like a fin at the base of a dying tree: two fresh morel mushrooms, their pocked conical caps protruding from the duff on a horizontal trajectory. He gestured toward a third, drier morel a yard away. This was our bounty for a few hours of wandering through stands of oak and elm, through calf-high groves of mayapples and ostrich fern on various public and (sanctioned) private lands near Spring Green. >More
 Stoney Acres' Tony Schultz fights for small farms

Tony Schultz responded somewhat sheepishly when asked what impact his recent political speech, a minor viral hit on the Web, had on business for his family farm. A downturn in business was something that had crossed his mind before he made the speech. "I don't have so many customers that I could just make [lost customers] up," says Schultz. "We were taking an intensely political stand. I was worried that it would hurt us." >More
 You'll get no kick from NesAlla Kombucha

Kombucha, the fermented tea drink, could be headed for the mainstream. It's benefited from increased interest in fermented foods across the board. Sourdough, yogurt, wine and beer are fermented products familiar to everyone, but fermenting as an alternative preservation method to canning is also on the rise. >More
 Wisconsin food books 2010

Here, just in time for gift-giving season, are recent food-related publications from Wisconsin chefs and writers, celebrating regional growers, cooks and food lovers. >More
 The Smithsonian's 'Key Ingredients' exhibit comes to Wisconsin

The Smithsonian Institute has arrived in Wisconsin -- in the form of a traveling exhibit called "Key Ingredients: America by Food." Curated by American foodways expert Charles Camp, the exhibit examines the nation's culinary traditions and what they tell us about ourselves and our nation. >More
 Agritourism thrives at Schuster's Playtime Farm in Deerfield

Wisconsin is home to a thriving agritourism economy, where many farmers earn more selling hayrides than hay. In the rolling hills of Deerfield, just east of Madison, Don and Theresa Schuster turned a 220-acre farm into a pastoral theme park. It's paying the bills, and then some. >More
 Dane County Farmers' Market: Sutter's Ridge Farm

Sutter's Ridge Farm has seen a lot of changes over the years. Owned by a single family for three generations, it was originally one of over 100 dairy farms in the Mount Horeb area. However, over the years, the cows were sold, the barn burned down, and times changed. The only constant was that the farm always stayed in the Sutter family, eventually ending up in the hands of Matt Sutter, grandchild of the original owners. >More
 Dane County Farmers' Market: Wisconsin Highlands Farms

Today, Wisconsin Highlands Farms no longer sells any vegetables, and the majority of the 120 acres on the property are rented out to other farmers. The only part of the farm to stand the test of time is the wool business, which currently uses approximately five acres of grazing land. >More
 Chicken booyah makes a hearty up-north meal (recipe)

The term "booyah!" has grown popular as an expression of satisfaction or praise, but where I grew up, booyah is a chicken-and-multi-vegetable soup cooked outdoors in oversized kettles. To locals of Brown, Kewaunee and southern Door counties, "a booyah" is also an event -- a church picnic, family reunion or any special occasion where the community gathers to savor its one-pot-feeds-all connection. >More
 How do you solve a problem like an eggplant? (recipe)

The topic of eggplant came up in a recent exchange I had with a colleague. "Of all the things I buy at the farmers' market, eggplant is the item that is most likely to go bad in the fridge," she said. "I never really know what to do with it." The inventory of familiar eggplant preparations is indeed a short list; think eggplant Parmesan, ratatouille and baba ganoush, and you're pretty much there. >More
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