The Churn: In Search of Wisconsin Folk Recipes and More

Becca Dilley / Heavy Table

Becca Dilley / Heavy Table

DIY butchery is on the rise in the Upper Midwest. A vote for Origami as a chilled out high-end sushi alternative to Masu. How to salt cure and prepare antelope liver. Jon Ferguson of Dogwood takes home the North Central Brewers Cup. Your Wisconsin recipes are needed for “a room-sized drawing-slash-installation-slash-public project” in Milwaukee created by Minneapolis artist Andy Sturdevant (above). Summit raised $18K for the nonprofit Minnesota Music Coalition with its Backyard Bash. The Coffee Bean & Tea Leaf is open at MOA. And the Gastrotruck is making the leap to restaurant.

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James Norton

James Norton is editor and co-founder of the Heavy Table. He is also the co-author of a book about Minnesota sandwiches and the people who eat them, the co-author of a book about Wisconsin’s master cheesemakers, and a daily video blogger for CHOW. His latest book is a guide to the food and restaurants of Minneapolis and St. Paul called the Food Lovers’ Guide to the Twin Cities. Norton has written about food for Culture: The Word on Cheese, Salon, Gastronomica, Popular Science, Saveur.com, Minnesota Monthly, and City Pages (as a weekly restaurant reviewer).

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