The Master Meat Crafters of Wisconsin and Morning Roundup

The University of Wisconsin follows up on its Master Cheesemakers program with a Master Meat Crafters program for sausage makers, a warm review of Cafe Twenty Eight’s “comfort food made with local, seasonal ingredients,” Isles Bun & Coffee gets “discovered” (but, yes, those puppy dog tails are pretty terrific), the post-Pop! restaurant will be called Hazel’s Northeast and (among other things) will offer a “wild rice ravioli with cranberries, walnuts and goat cheese,” and Lake Wine Spirits is offering a six pack of Deschutes for $6.

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James Norton

James Norton is editor and co-founder of the Heavy Table. He is also the co-author of Lake Superior Flavors, the co-author of a book about Wisconsin’s master cheesemakers, and a regular on-air contributor to Minnesota Public Radio.

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