Every season of Wisconsin Foodie ever, ranked from best to worst by thousands of votes from fans of the show. The best seasons of Wisconsin Foodie!

Travel to Oak Creek, WI and join Chef David Swanson at Pinehold Gardens for a pig roast. Chef Swanson is preparing a dinner on the farm for 50 people. We also meet the farmers at Pinehold Gardens - Sandy Raduenz and David Kozlowski and get a tour of their land.

Pig Roast with David Swanson

Follow farmer Tim Huth of LotFotl Farm in East Troy, WI as he prepares produce for his weekly CSA & restaurant deliveries. We also visit Beans & Barley restaurant and get a behind the scenes look at how they use local produce on their menu.

LotFotl | Beans & Barley

Visit the annual Kohler Food & Wine experience to meet up with several top chefs and tour the area with Chef Ulrich Koberstein.

Kohler Food & Wine Festival

Travel north to Bayfield, WI to visit the Wild Rice restaurant and meet with owner Mary Rice and Chef Jim Webster.

Wild Rice

Visit Madison, WI and tour the Dane County Farmers Market with Chef Tory Miller. Chef Miller introduces us to some of his favorite vendors at the market.

Dane County Farmers Market with Tory Miller

Visit the West Allis Farmers Market with Chef/Owner of Sanford restaurant Sandy D'Amato and his Chef de Cuisine Justin Aprahamian. With the bounty purchased at the market we cook up lunch at the restaurant.

Sanford Restaurant | West Allis Farmers Market

Travel to Belgium, WI to meet farmer Al Wyker of Lakeview Buffalo Farm. Al takes us on an adventure around his farm to feed the Bison. We also join Olympic Gold-Medal winner and Wisconsin native Garrett Weber-Gale at Bacchus restaurant in Milwaukee for an evening of celebration.

Lakeview Bison Farm

We get on our bikes and ride through Sheboygan and Ozaukee counties with Chef David Swanson. We tour several of his favorite farms: Jeff-Leen Farms, Wellspring Farms and Evergreen Lane Farm ending in a dinner shared by farmers and cyclists.

Tour de Farms

Visit Urban Agriculture upstart Sweet Water Organic in Milwaukee, WI. Founder Jim Godsil gives us a tour and tells us about the past, present and future of Sweet Water Organics.

Sweet Water Organics

Travel north to Cornucopia, WI to meet a family living off the grid and making Kim Chi. Jennifer and Andrew Sauter-Sargent run Spirit Creek Farm, a lacto-fermented foods company.

Spirit Creek Farms

Travel to Elkhart Lake and visit with Chef Lynn Chisholm of the Paddock Club. Chef Lynn tours though the Elkhart Lake Farmers Market and then walks us across the street to prepare lunch at her restaurant. We also visit the Osthoff Cooking school and the Lake Street Cafe.

Elkhart Lake

Visit with local food icon Will Allen of Growing Power in Milwaukee, WI. Will gives us a tour of his farm which is the last remaining farm in the city and located in a food desert. We then follow a shipment of greens from Growing Power to Meritage restaurant in Wauwatosa were Chef Jan Kelly prepares a dish that incorporates the greens.

Growing Power

Travel to Platteville and tour BJB Cattle Company with Farmer Barry Brodbeck. Barry has partnered with the Strauss Veal Company to "free-raise" veal calves. We also meet the family behind Strauss veal and hear their philosophy behind "free-raised" veal. Later, we visit Bacchus restaurant in Milwaukee where Chef Adam Siegel is putting together an 8 course dinner that features "free-raised" veal.

Strauss Veal

Travel from the ground to the cup and learn the story behind a cup of coffee. Meet coffee roasters around the state and hear their philosophies on roasting, fair trade and the importance of community. Then, travel with Alterra Coffee to visit farmers and see firsthand how coffee is grown and selected. Finally, we get a lesson on making the perfect Espresso with award winning barista Scott Lucey.

Coffee Culture

Follow Chef Tory Miller of L'Etoile as he and his crew travel to Willi Lehner's Bleu Mont Dairy to cook a meal for 250 hosted by Outstanding in the Field. Join Madison's Underground Food Collective as they take over the L'Etoile kitchen to put on a 100 person dinner. Finally, Myrica Von Haselberg of the food blog Horno Magico puts on a secret Valentines Day dinner at Milwaukee's Best Place.

Pop-Up Dinners

Meet farmer Jonathan Stich of One Guerrilla Farmer. Jonathan is a new breed of farmer that not only grows heirloom products of his own, but sources from the best farmers in his community and brings it directly to restaurants like Alinea and Next in Chicago and La Reve and Cafe at the Plaza in Milwaukee. Follow Jon on one of his routes to Chicago and back - meeting his chefs along the way.

The Nouvelle Farmer

Celebrate the "Old World" and the "New School" tradition of craft sausage making. European Homemade Sausage has been a staple on Milwaukee's southside since the 1970's. In 2010, master sausage maker Frank Jakubczak tried to retire only to have his customers demand he return. Then, meet up with the Underground Food Collective and see what a new generation of sausage makers are up to.

European Homemade Sausage

Travel to Sheboygan to visit with Chef Stefano Viglietti and tour three of his restaurants. After traveling to Italy, he and his wife Whitney returned to their roots and opened Trattoria Stefano 19 years ago. Visit his newest restaurants Field to Fork, Il Ritrovo and also the original Trattoria Stefano where Chef Stefano prepares us a southern Italian dish using mostly local ingredients.

Chef Stefano Viglietti

Travel to Washington Island to meet with Ken Koyen, a 5th generation farmer/fisherman who supplies wheat to companies like Capital Brewery and Death's Door Spirits. Spend the day with Ken and his brother Tom fishing for White Fish, harvesting wheat and preparing a traditional boneless fish boil. See how to make the perfect Manhattan and visit Nelsen's Hall to join the Bitter's Club.

Washington Island

Travel to central Wisconsin to visit with Tony and Sue Renger, owners of Willow Creek Farms. Willow Creek produces some of the best award winning Berkshire pork in the state and they process and smoke all of their own meats. Tour their charcuterie facility, smokehouse and the pastures where the happy pigs roam free. Then, visit the Madison Club for the first SlowPig event put on by chef Dan Fox.

Willow Creek Farms

Meet Wisconsin native and award winning chef Tony Mantuano. Regarded internationally as an influential culinary force, Mantuano is the chef/partner at the only four-star Italian restaurant in Chicago. Mantuano worked in several Michelin-starred restaurants in Italy before opening Spiaggia in 1984. Visit Mantuano at his Kenosha restaurant Mangia as he hosts the 19th annual Masters of the Grill.

Tony Mantuano - Spiaggia

Kirby Nelson gives us a tour of Capital Brewery and a glimpse into beer making. Then, meet Ed Janus, author of "Creating Dairyland." He is joined by cheesemakers Sid Cook of Carr Valley Cheese and Jerry and Elise Klessig Heimerl of Saxon Creamery. Finally, a clip from the documentary by William Wroblewski titled "The Wheat Movie," where we meet craft baker Dave Bauer of Farm and Sparrow Bakery.

Capital Brewery, Ed Janus and The Wheat Movie

Get a behind the scenes look into the art of cheese making with award-winning cheesemaker Andy Hatch of Uplands Cheese. Then visit La Merenda restaurant in Milwaukee where Chef Peter Sandroni is hosting a dinner to celebrate Wisconsin cheese. Finally, catch up with writer Gordon Edgar of Rainbow Grocery Cooperative in San Francisco for a reading of his book, "Cheesemonger: A Life on the Wedge."

Next Generation Cheesemakers

Visit Bacchus restaurant in Milwaukee with double James Beard Award-winning chef Paul Bartolotta as he hosts their annual Truffle Dinner. The Bartolottas get together all of their chefs and put on a multi-course dinner using the rare white truffle. Then, visit the Hamilton Bar, where Nick and Ira of Bittercube Bitters are hosting an event that pays tribute to forgotten cocktails and rare .45s.

Truffle Dinner, Paul Bartolotta and Bittercube

Visit Kettle Moraine with chef David Swanson from Braise Restaurant and Culinary School to hunt for spring morels. Also meet publisher and editor-in-chief of Fungi Magazine, Britt Bunyard. Britt serves as our foraging guide, maneuvering us through the forest and pointing out what is edible and what is not. Later, chef Swanson uses only foraged items to cook a completely local and seasonal meal.

Morel Hunt

Visit chef Dave Swanson and get a tour of his freshly opened restaurant - Braise. David Swanson has been running a traveling cooking school for the past several years, cooking in barns and out in open fields. Then, meet the author of "Cheesemonger: A Life on the Wedge," Gordon Edgar. Gordon also runs one of the best cheese shops in the country, Rainbow Grocery Cooperative in San Fransisco.

Braise Restaurant, Chef David Swanson and Gordon Edgar

Explore Milwaukee’s North Side and meet several individuals changing the course from a Food Desert to an Urban Ag epicenter. Visit with Young Kim of the Fondy Food Center as he celebrates the market's opening weekend with a BBQ competition. Then, travel to Alice’s Garden to meet Venice Williams. Finally, visit Milwaukee’s iconic Speed Queen BBQ and get a tour from owner Giovanni Gillespie.

Fondy Food Market | Speed Queen | BBQ

Visit Madison, WI for the World Cheese Championship. With over 2500 cheeses from around the world, this group of esteemed and international judges must select the top 3 cheeses in the world. Meet some of the judges that happen to also be the biggest names in the cheese industry from buyers to writers and cheesemakers to mongers.

World Cheese Championship | Holland Family Farm

Over the past several decades we have strayed away from small farms raising and processing their own animals. Meet a couple farmers that are reversing that trend and bringing back small scale meat processing: Steven and Darlyne Pinnow of Pinn-Oak Ridge Farms and Bartlett Durand of Black Earth Meats. Finally, visit Burgers and Brew - an event put on by REAP food Groups at Capital Brewery.

Pinn-Oak Ridge Farms | Black Earth Meats

Visit the award-winning New Glarus Brewing company in New Glarus, WI to meet Co-Owner and Brewmaster Dan Carey for a tour of the Brewery. Then meet James Altweis from Gorst Valley Hops as he and his team prepare to install the beginnings of a Hop farm. Finally, visit the Carey household for a look at how Dan tests different varieties of hops on his kitchen stove.

New Glarus Brewing

Travel to New York City to celebrate the man known as James Beard. First, visit the James Beard House in greenwich village for a "pop-up" dinner featuring chef Tory Miller of L'Etoile. Then, hit the red carpet for the James Beard Awards in which chef Miller and chef Justin Aprahamian are nominated for Best Chef Midwest.

James Beard

In New York City, see the influence Wisconsin has on the worlds biggest culinary stages. First, meet Beloit native turned international celebrity and Michelin-awarded chef, Michael White at Osteria Morini. At Murray's Cheese, see where Wisconsin ranks among the world's best cheeses. And, meet Milwaukee native Julia Jaksic at Employees Only where she creates midwestern inspired dishes.

New York

Picnic on the farm at Cress Spring Bakery in Blue Mounds. Hosted by Edible Madison, this picnic features pigs raised by Chef Dan Fox and Micah Nicholes and cooked over a wood-fired oven that baker Jeff Ford also uses to make artisanal breads.

Cress Spring Farm and Bakery

Meet several vendors at the market, and get a behind the scenes look at the annual breakfast that celebrates the market's final day. Featuring chef Peter Sandroni from La Merenda, Justin Aprahamian from Sanford, culinary instructor Jack Kaestner and more.

Milwaukee County Winter Farmers Market

In Burlington, tour Brightonwoods Orchard with owner and vice president of the Wisconsin Apple Growers Association Bill Stone. The orchard features over 200 varieties of apples, including rare, antique apples that are popular with local chefs. Brightonwoods is also home to AeppleTreow Winery & Distillery, which makes cider, brandy and whiskey with the fruit.

Brightonwoods Orchard

At Wisconsin's original CSA farm in Plymouth, owner Peter Seely gives a tour of the farm and shows the process of packing up the CSA boxes. Also, Chef Chris Mangless of Three Three Five in Green Bay stops by the farm to pick up some produce for a special cocktail dinner he is hosting with guests Nick and Ira of Bittercube.

Springdale Farm

Travel from Sauk County to Barvaria, Germany to profile one of our favorite ingredients – the hop. First, visit Gorst Valley Hops to learn about the resurgence of Wisconsin Hops. Then, tag along with Dan Carey of New Glarus Brewing as he travels to the Hallertau region of Bavaria, Germany to source hops for some of their brews.

Hops

Explore a small sample size of the food trucks world ranging from traditional and ethnic cuisine to trucks dedicated to Midwest comfort food using locally sourced ingredients.

Food Trucks

Visit Milwaukee's first inner-city cheese factory, Clock Shadow Creamery, which sits in the shadow of the Allen-Bradley clock in the city's burgeoning culinary neighborhood Walker's Point. Get a tour from owner Bob Wills and learn how the creamery also serves as an incubator for upstarts like Martha's Pimento Cheese and Purple Door Ice Cream.

Clock Shadow Creamery

Meet a young entrepreneurial couple that makes small batch preserves, Quince and Apple. Explore their newest recipe, Tart Cherry and White Tea, and follow the cherries back to Seaquist Orchard to meet farmer and owner Dale Seaquist. Finally, take a trip to the heart of cherry country for the annual Door County Cherry Fest.

Quince & Apple | Seaquist Orchards

Meet three up and coming Wisconsin culinary stars that collaborate on a special dinner: Brewer George Bregar, Chef Tory Miller of L’Etoile and Chef Justin Aprahamian, owner of Sanford Restaurant.

The New Wave

First we visit the Ditter family at their 4th generation dairy farm, Smilaire Family Farms in Plymouth, WI. We then follow a shipment of their milk to the Sartori Cheese company where they are making their award winning cheeses, SarVecchio Parmesan and Bellavitano. Take a tour of the process with Master Cheesemaker Mike Matucheski and meet Owner Jim Sartori.

Ditter Family Farm | Sartori

Visit the award-winning New Glarus Brewing company in New Glarus, WI to meet Co-Owner and Brewmaster Dan Carey for a tour of the Brewery. Then meet James Altweis from Gorst Valley Hops as he and his team prepare to install the beginnings of a Hop farm. Finally, visit the Carey household for a look at how Dan tests different varieties of hops on his kitchen stove.In this episode of Wisconsin Foodie we profile Breadmaker Shawn Rediske of Water House Foods and Miller Gilbert Williams of Lonesome Stone Milling. We follow native Wisconsin heritage wheat from the field through the milling process at Lonesome Stone Milling and then baked into a delicious loaf of local love at Water House Bistro!

Water House Bistro & Lonesome Stone Milling

Travel to Madison, WI to visit The Underground Food Collective's newest ventures. Forequarter is a restaurant that prides itself on inventive American cuisine utilizing local ingredients and products. Then, visit Underground Butcher and get a behind the scenes look at the lost art of whole animal butchery while getting a lesson on everything from sourcing local meats to butchering philosophy.

Notes From Underground

Meet Chef Karen Bell, Owner of Bavette Le Boucherie in Milwaukee, WI and get her philosophy on the old world style of new school butchery. Follow Karen to Uplands Cheese in Dodgeville, WI to meet Cheesemaker Andy Hatch. Andy tours us through his facility and farm introducing us to his whey fed pigs. Finally, catch up weeks later for an event at Bavette that will celebrate Andy’s pigs and cheese.

Piggy Goes to the Market

We start off by visiting Wienkes Market in Door County, WI. There, the Wienke family gives us a tour of their farm and market, as well as a demo of their pickling process. Next, travel to Reedsburg, WI to visit the annual fermentation fest. Donna Neuwirth, Fermentation Fest organizer, takes us on the 50 mile loop tour of art and food that is Fermentation Fest.

Fermentation

Travel to Mineral Point, WI to visit with one of Wisconsin's true cheesemaking treasures, Tony Hook of Hook's Cheese Company. Hook's is known for their variety of high quality specialty cheeses, with one of our favorites being the 15 year old aged cheddar. Take a tour of their cheesemaking facility and get a little insight on aging cheddars, making blue's and most importantly, the curd.

Hook's Cheese

Meet Lorin Toepper, creator of the WI Grilled Cheese Championship in Mineral Point. The state's very best grilled cheese chefs compete to win the annual title of best grilled cheese in the state, take home a trophy and a WI shaped cast iron pan. Then travel to Madison to meet Alisa Toninato of FeLion Studios for a first hand look at how she creates cast iron pans in the shape of Wisconsin.

Skillet Grilled Cheese

Explore some of the less traditional aspects of Milwaukee's Beer and Sausage traditional past. First, visit Glorious Malone's Fine Sausage and get a behind the scenes look at the process of making Headcheese with Daphne Jones. Then head to Cathedral Square in Milwaukee for the annual Firkin Beer Fest and some insight into what a Firkin is.

Glorious Malone's Fine Sausage & Firkin Beer Fest

Visit the annual WMSE Rockabilly Chili Fundraiser in Milwaukee, WI. Each year, the independent college radio station holds a massive chili competition between local restaurants as a fundraiser. Follow Fire Lieutenant Schuyler Belott as he prepares his special batch of chili for the competition. Then follow 6-time Veggie chili winner Riverwest co-op as they prepare their Bloody Bean chili.

Rockabilly Chili

Join us as we head out to the fields to hunt for lunch. Travel to Johnson Creek, WI and visit Millford Hills to hunt Pheasant. Hunting with expert Keith Warnke, we discuss hunting as original local food and paying homage to the land. We wrap up the day by dining on pheasant prepared by chef Jason Zellner of Millford Hills.

Pheasant Hunt

Visit the Ishnala Supper Club in Wisconsin Dells and meet author and filmmaker Ron Faiola. Learn some of the history behind Wisconsin Supper Clubs and experience the ultimate summer supper club feast. Then travel to Praire Du Sac, WI with Ira Koplowitz of Bitterbube to visit Wollersheim WInery and talk to Winemaker Philippe Coquard about their recent venture into the world of distillation.

Ishnala | Wollersheim Brandy

Travel to Door County to visit Waseda Farms and the Wickman House. Meet with Tom Lutsey, owner and farmer at Waseda Farms, to get his philosophy on farming and a tour of his land. Then, we travel with some Waseda chickens to the Wickman House to follow our meal from ground to plate. There, we meet owners Joe Fahrenkrug and Mike Holmes, and wrap up the day with dinner with the Lutsey family.

Waseda Farms | Wickman House

Meet chef Patrick DePula, owner of Salvatore’s Tomato Pies in Sun Prairie and Madison. Patrick brings us to Vitruvian Farms in McFarland to meet the upstart twenty somethings who are changing the world one tomato at a time. Then we check out the first Yum Yum Fest celebrating the Madison Area Chefs Network and featuring chefs Jonny Hunter, Tory Miller and Daniel Bonanno to name a few.

Salvatore's Tomato Pies | Vitruvian Farms | Yum Yum Fest

Meet Milwaukee's Gretchen Mead and discover her Victory Garden Initiative, a program in which volunteers create raised bed gardens throughout the city to promote food growth in urban spaces. Host Kyle Cherek helps build gardens and meets the lucky folks receiving them. We catch up with Gretchen four months later to see the progress at the Victory Garden's own urban farm, Concordia Gardens.

The Victory Garden Initiative

In Sister Bay, meet with Jesse and Rachael Johnson, owners of Door County Creamery. Get a tour of the farm, meet their goats and then make your way back to the creamery to make fresh chevre. After a day of goat wrestling and cheesemaking, pay a visit to Door County Brewing Company co-founder John McMahon and discuss why he decided to open a brewery and what we can expect from their brews.

Door County Creamery | Door County Brewery

At Fondy Farm in Port Washington, meet up with Young Kim and a roster of Milwaukee’s best chefs for a 6-course meal that features food from the farm and celebrates the farmers. Then travel to Primrose Valley Farm CSA farm were Edible Madison is hosting a dinner prepared by Madison chef Tory Miller and chef Naomi Pomeroy of Portland Ore. restaurant Beast.

Fondy Farm Dinner | Edible Madison Dinner Service

Travel to Monroe to celebrate 100 years of Green County Cheese Days! Start off with Limburger and Braunschweiger sandwiches at Baumgartner's Cheese Store and Tavern, and talk with several area master cheesemakers. Discuss the fine art of yodeling with Kerry Christensen, learn how to make the perfect fried cheese curd and end the day with a tour of the town square with Mayor William Ross.

Cheese Days

Visit one of Wisconsin’s original apple orchards, where more than 120 apple varieties, some on the verge of extinction, are treated as art. Tour the orchard with owner Kenneth Weston and his daughter Genevieve, and make cider with Ethan Keller. Follow the cider the New Glarus Brewery, and then visit Apple Sauced, an event hosted by Edible Milwaukee and MKEfoodies.

Weston's Antique Apple Orchard

Join Kyle Cherek and crew on a visit to Rushing Waters Fisheries in Palmyra, Wisconsin. Meet Rushing Waters president Peter Fritsch, get a tour of the fishery and watch Kyle make a noble attempt at catching his own dinner. Follow the fish from the pond to the kitchen and learn about one of chef Zachary Combs' favorite recipes, trout almondine.

Rushing Waters

Chef Justin Carlisle of Ardent restaurant in Milwaukee offers a tour of his family's farm in Sparta, where he gets many of the products for his restaurant. At Ardent, enjoy a small tasting menu and the restaurant's late-night ramen. Also on this episode, Craig's Meats & Catering owner Gary Craig talks about the relationship between butcher and chef.?

Ardent

David Boucher and Stephanie Shipley, co-owners and founders of Amaranth Bakery & Cafe in Milwaukee, use fresh food to build community. At Madison Sourdough, get a taste for naturally leavened breads and French pastries with head baker and co-owner Andrew Hutchinson, who aims to bring nutrition back to bread.

Sourdough

Travel to Shullsburg and meet with Chris Roelli of Roelli Cheese Haus. Get a behind the scenes look at how to make one of Wisconsin’s most unique and innovative cheeses, Dunbarton Blue. Then, travel to Viroqua where Luke Zahm, owner and chef at the Driftless Café, prepares two incredible dishes that incorporate Roelli Cheese.

Roelli Cheese | Driftless Cafe

Go deer hunting near Port Washington with DNR hunting and shooting sports coordinator Keith Warnke. Before the hunt host Kyle Cherek gets some tips on shooting and hunter safety at a range in Eagle. Then at Milwaukee Area Technical College, culinary instructor Jack Kaestner demonstrates proper techniques for venison butchery and cookery.

Deer Hunt | Butcher

Travel to the great Schreiner’s Restaurant in Fond du Lac where owner Paul Cunningham shares the secret to their success that is four generations strong. Watch as host Kyle Cherek gets a lesson in packing pork hocks from Bay View Packing Company's oldest employee. End your journey with a stop at Wolski’s Tavern in Milwaukee.

Schreiner's | Bay View Packing Co.

In this episode, Kyle Cherek and Jessica Bell explore the fine culinary delicacies of the Wisconsin State Fair. From maple-glazed pork belly wrapped in bacon to the iconic cream puff, explore all the fair has to offer.

Wisconsin State Fair

Kyle visits the Michael Fields Agricultural Institute in East Troy, touring the grounds and sitting down to a white-linen dinner prepared by Tyler Sailsbery of the Black Sheep. This episode also profiles Dan O’Leary, who has been caring for the bees of Michael Fields for 15 years.

Honey Valley Apiary | Michael Fields Agriculture

Kyle and Jessica travel to Door County to feature two successful food families making their mark in the region. At the Wild Tomato, Kyle tries his hand at making wood-fired pizza. In the second segment, Kyle and Jessica meet Bob and Yannique Purman, owners of Island Orchard Cider.

Wild Tomato | Island Orchard Cider

In this episode we celebrate cheddar! Gordon Edgar, famous Californian cheesemonger by day and cheese writer by night, has come to Wis. with his new book “Cheddar” and tours some of his favorite cheddar makers, Henning's and Widmer's. Kyle travels to L’Etoile in Madison where chefs Tory Miller, Justin Aprahamian and Justin Carlisle each prepare a course using a different aged cheddar.

Gordon Edgar Cheddar Tour | Hooks 20 Year Dinner

In this episode, the crew visits the Driftless area, home to one of the best food scenes in the Midwest. At Driftless Organics, meet the young farmers responsible for one of the most influential organic farms in the state. In the second segment, meet Dani Lind, owner of the Rooted Spoon pop­up.

Driftless Organics | Rooted Spoon

In this episode, spend the day in New Glarus with Deb and Dan Carey of New Glarus Brewery for Oktoberfest. Jessica Bell meets up with Deb and Dan at their home as they prepare for Oktoberfest, lederhosen and all. In the second segment, meet an upstart brewer with big plans of his own.

New Glarus Oktoberfest | Co. Brewing Hops

In this episode, Kyle visits Stoney Acres Farm to meet a young family that has decided to stay on the family farm but try something totally different: a pizza farm. To compliment their CSA program, every Friday night in season the family opens their farm to the public. From the crust to the veggies, everything comes from the farm.

Stoney Acres

In this episode, visit a festival that beats all festivals (for cheese): Cheesetopia. Cheesetopia is an event that showcases the best of the best in Midwest cheeses. Kyle meets some of our favorite Wisconsin cheese makers and tries some award-winning cheese. At the event Kyle meets one cheese maker in particular, Katie Furman of LaClare farms.

Cheesetopia | LaClare Cheese

In this episode, travel to Spain with sisters Chef Karen Bell and Jessica Bell. Spain was very influential in the sisters’ culinary lives, who both lived and worked in the country before settling in their hometown of Milwaukee. Tour from Madrid to San Sebastian, and try to eat and drink everything in between.

Espana Foodie

In this episode, explore native cuisine from festival favorites like fry bread to the more traditional and historical like wild rice. In the first segment, Kyle stops by the Indian Summer Festival in Milwaukee to meet local characters and try some delicious native staples. In the second segment, travel to a reservation to profile Greg Johnson of the Ojibwe tribe and learn how to harvest wild rice.

Indian Summer | Wild Rice

Kyle travels to a small dairy farm in Chaseburg to meet the Gretebeck family, whose farm produces milk that goes to Organic Valley for grass-fed milk and butter. Kyle follows the family’s milk from their farm to a nearby butter plant and watches their grass-fed milk become butter. He then returns to the farm with some new butter to enjoy.

Kickapoo Country Fair | Organic Valley Family

In this episode, we visit the UWM School for Fresh Water Science in Milwaukee and hear what they are doing to help fish farmers breed a more healthy and sustainable perch. Then we travel to Fond Du Lac to visit an icon in the fish fry biz, Linda Wendt, owner of Wendt's on the Lake. We go behind the scenes to see what makes their lake perch fish fry so special.

Perch Science & Wendt's Fish Fry

Bay View has always been thought of as a working class neighborhood with mom and pop restaurants, ethnic eateries and delis. Today, a group of young chefs and restaurateurs want not only to preserve that tradition but elevated it to a whole other level. In this episode we feature a small sample of restaurants leading the charge, Odd Duck, The Vanguard and Goodkind.

Odd Duck | The Vanguard | Goodkind

Visit three innovative Viroqua businesses. Eric Weninger and Bree Breckle of B&E’s Trees show how they craft Bourbon Barrel Aged Maple Syrup, the crew at Wisco Pop explains how they make soda with natural ingredients, and Scott Lucey from Kickapoo Coffee Roasters serves up latte art.

B&E’s Trees | Wisco Pop | Kickapoo

Visit Briess Malt & Ingredients Co. in Chilton to learn about the age-old, hands-on process of making barley into malt. Then travel to Amherst to get a behind-the-scenes tour of Central Waters Brewing Co. and sample unreleased stouts.

Briess Malt | Central Waters

Visit the award-winning, energy-supplying, cheese-making facility Crave Brothers Farmstead Cheese to see how the facility is a shining example of “big dairy” done right. George Crave offers a tour of the facility and explains how their methane energy is distributed to the community.

Crave Brothers Dairy

Go from berry to bottle and see how Gin is produced at Death’s Doors Spirits. Learn about the history of Death’s Door from founder Brian Ellison. Then, travel to Washington Island with a national bartender and mixologist group called Lush Life to see where the juniper berries are harvested.

Death’s Door | Juniper Harvest

Travel to Osseo to learn how Norske Nook baker Kim Hanson makes sour cream-and-raisin pies with foot-high meringue, and learn about Norske Nook’s history. Continue the pie-themed tour with Jonathan Dye of Mr. Dye's Pies, who shows how he makes some of the best pies in Milwaukee.

Norske Nook | Mr. Dye's Pies

Join outdoor guide Keith Warnke to explore the edible outdoors of Muscoda. Start by harvesting roadside asparagus, then head to the hills to hunt for morels, and finally jump into the streams and try fly fishing for trout. Driftless Café chef Luke Zahm brings the bounty together.

Forage, Fish, Eat

Visit Muscoda for their annual Morel Fest and go behind the scenes to see how one of the most popular foraged food events comes together. While in town, stop by Meister Cheese Co. to tour the facility and meet the owners.

Morel Fest | Meister Cheese

Bypass the water slides and head straight to Roots Chocolate in the Wisconsin Dells to meet the owner, Lisa Nelson. Then travel to Bos Meadery to get a behind-the-scenes tour of the meadery, which is fermenting some of the most interesting meads in the market.

Roots Chocolate | Bos Meadery

Visit the Milwaukee neighborhood of Lindsay Heights to meet Maanaan and JoAnne Sabir of The Juice Kitchen and get a fresh perspective on the neighborhood. Then walk to Tandem – brainchild of chef Caitlin Cullen – a restaurant that focuses on bringing the community together through food.

Juice Kitchen | Tandem

Travel off the beaten path to visit two Supper Clubs: Red Cabin at Green Acres and Idlewile Supper Club. Meet Dave Schuh, owner of the Red Cabin at Green Acres. Then travel down the road to meet Brenda and Dave Panko, fifth owners of the Idlewile Supper Club.

Red Cabin at Green Acres | Idlewile

Start the morning with chef Aaron Patin as his stokes a fire that will eventually smoke the meats at Iron Grate BBQ Co. in Milwaukee. Then, join Aaron at Twist & Sprout Farms to meet farmer Cam Pauli and look over the Red Wattle hogs that will eventually be used at Iron Grate.

Iron Grate BBQ | Twist & Sprout

Travel to Mount Pleasant to meet home miller and heritage grain enthusiast Charlie Tennessen of Anarchy Acres. See how Charlie and his team of donkeys remain self-sufficient, and learn why Charlie focuses his land on heritage and rare wheat varieties, experimenting from seed to bread.

Anarchy Acres

Explore a Milwaukee culinary tradition that is engrained in the city’s DNA: German cooking and sausage. Visit Karl Ratzsch and Usinger’s, which are both more than 100 years old and have been working together for just as long. Learn about the companies’ histories and explore a typical day.

Karl Ratzsch | Usinger’s

Explore some of Door County’s newest culinary destinations! Meet owners Ryan and Chris of Discourse Coffee’s “liquid workshop” for the ultimate tasting of coffee in the most unique forms. Then, owner Sarah Holmes tours through the exquisitely crafted menu at Trixie’s, sister restaurant to the Wickman House.

Trixie's | Discourse Coffee

Go behind the scenes at the Pabst Theater in Milwaukee to get a rare peek into a rock star kitchen. Each night, Chef Kevin Sloan and his crew cook for a new band. Join Chef Sloan and Cole Ersel as they pick up ingredients and prepare dinner for tonight's musical guests: Lake Street Dive.

The Pabst Theater Group

See how local chefs and farmers work with Milwaukee Public Schools to teach students about cooking. Jennifer Bartolotta and Chef Dan Jacobs from DanDan take a group of students to Turtle Creek Gardens in Delavan. Later, the students use veggies from the farm in a class cooking competition.

MPS ProStart | Turtle Creek Gardens

Travel the Mississippi to see the effects of farm runoff on Bayou fisheries. Margaret Krome of the Michael Fields Institute rallies Wisconsin farmers to rethink practices and be more conscious of runoff. The goal is to bring Louisiana fishermen together with Wisconsin farmers over food.

The Louisiana Connection

Explore Milwaukee's beer garden culture with Hans Weissgerber, operator of the Estabrook Beer Garden. Hans collaborated with the county parks system to revive beer gardens in Milwaukee. Later, we find ourselves abroad in Munich, to tour the iconic Hofbrauhaus and more.

Estabrook Beer Garden | Oktoberfest

From farm to plate, Eau Claire is reinventing itself through food. At nearby Together Farms, Andy and Stephanie Schneider share their pasture-raising philosophy, restaurant links and epic Burger Night. The Informalist’s Chef Amy Huo uses their meat in her innovative, locally focused menu.

Together Farms | The Informalist

Meet husband-and-wife duo Kate and Dan Jacobs of the Plate Collective. By day, Dan Jacobs is the chef/owner of DanDan restaurant and Kate is a potter; by night, they join forces to put on special dinners. The Plate Collective pairs local chefs' culinary ideas with Kate's creativity.

The Plate Collective

Join Chef Dan Fox of Heritage Tavern in Madison as he prepares dinner for 200. We visit J. Henry Bourbon with Chef Fox as he tours the farm with owner Liz and Joe Henry for inspiration. Once a grain farm, J. Henry Bourbon now utilizes its own grains to produce bourbon.

Heritage Tavern | J. Henry Bourbon | Outstanding in the Field

Tour a busy plant in Plain and meet Bob Wills, master cheesemaker and president of Cedar Grove Cheese - with a taste test along the way. Also meet local artist John Riepenhoff of The Green Gallery, who is working with Bob Wills and Clock Shadow Creamery to develop a Double Cream Colby.

The Best Seasons of Wisconsin Foodie

The Best Seasons of Wisconsin Foodie

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Season 15