Cookbook: Wisconsin Field to Fork: Farm-Fresh Recipes from the Dairy State

Farm-to-table dining has become best practice in restaurants across the nation, connecting consumers with those who make and grow their food.

While farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks, chefs have played a crucial role in bridging the gap between the field and the fork. Although states with longer growing seasons tend to take the credit for their ability to heed the call for locally grown food, Wisconsin has earned its place at the forefront of the movement.

Local chefs have capitalized on the state’s bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation.

Lori Fredrich is the Senior Food Writer and Dining Editor for OnMilwaukee. She is also the author of Milwaukee Food: A History of Cream City Cuisine (History Press) and the co-host of FoodCrush, a podcast “for people who eat.”Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish.Over the years, her recipes and writing have also been featured in a variety of publications including Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel.