(Flickr/Wisconsin Department of Natural Resources)
Wisconsin’s culinary traditions, both past and present, reflect the richness of an ethnically and agriculturally diverse region. Author Terese Allen shares the stories behind--and recipes for--such varied foodways as cream puffs, Hmong egg rolls and the Friday night fish fry. From Ojibwe wild rice to arugula pesto pasta, she tracks the amazing cornucopia of what Wisconsinites have gathered, grown, produced, cooked, and eaten.
Terese Allen has written scores of articles and books about Wisconsin's food traditions and culinary culture, including the award-winning The Flavor of Wisconsin, The Flavor of Wisconsin for Kids, and Wisconsin Local Foods Journal. She is food editor for Organic Valley and a columnist for Edible Madison and Edible Door County magazines. Terese is president and a founding member of the Culinary History Enthusiasts of Wisconsin (CHEW) and past president of REAP Food Group, a cutting-edge food and sustainability organization in southern Wisconsin.
Recorded live Saturday, June 15, 2013 at Kendall College School of Culinary Arts.