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Project Milwaukee
9:11 am
Wed November 17, 2010

Rishi Tea Links Global Ingredients with Local Market

As we're exploring in our series Project Milwaukee: What's on Our Plate?, Milwaukee’s food and beverage industries don’t just send products out to the world – foreign ingredients also make their way to our market through local companies, like Milwaukee-based Rishi Tea. Ben Harrison is the Co-owner and VP of Sales for Rishi Tea, Todd Wickstrom is the company's chief operating officer. They spoke with Bonnie North.

Project Milwaukee
9:09 am
Wed November 17, 2010

Many Foods Made in Southeastern Wisconsin

Weighing Cheese at the Sargento Plant

Southeastern Wisconsin has long been a leader in the world of manufacturing. That reputation might conjure images of machinery and tools. But nine percent of the items manufactured here are food products.

There are more than 250 food and beverage factories in southeastern Wisconsin, and the economic development group, the M7, estimates that those companies employ more than 14,000 workers and generate nearly $600 million in annual salaries. In this installment of “Project Milwaukee: What’s on our Plate?” WUWM’s Marti Mikkelson takes us to several operations that have been growing.

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Project Milwaukee
9:01 am
Tue November 16, 2010

Wisconsin Outperforms States in Diversity of Crops

Lee Lerch on his farm in Fond Du Lac county.

Wisconsin has long been known as the ‘dairy’ state, but it actually grows the biggest variety of crops in the nation. Farmers here are tops in cranberries, while soy is also huge, so is corn. Wisconsin is also near the top when it comes to growing and processing vegetables and meats. In this segment of our series, “Project Milwaukee: What’s On Our Plate,” we touch upon just a few of the products and related operations that link farm to market.

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Project Milwaukee
8:58 am
Tue November 16, 2010

Organic Farming Factor

Ed Schoenberg's farm.

Wisconsin is second only to California, in the number of organic farms operating in the state.

The numbers, though, are still fairly low.

Of Wisconsin’s 78,000 farms, less than two percent are managed organically.

As we continue Project Milwaukee: What’s on Our Plate?” WUWM Environmental Reporter Susan Bence digs a little deeper into the variety and spirit among the state’s organic farmers.

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Project Milwaukee
8:50 am
Tue November 16, 2010

The State of Our Food Economy

Our Project Milwaukee series What’s on Our Plate? continues with an overview of Wisconsin’s place at the food producing table. Kyle Cherek is known to many of us here in Milwaukee as the host of the syndicated television show Wisconsin Foodie, currently in its third season. It profiles where our food comes from, the region’s artisanal resources and culinary high points. Cherek is also a frequent contributor and speaker on culinary topics and the farm to table trend.

Project Milwaukee
8:48 am
Tue November 16, 2010

Expanding Fruit & Vegetable Production

While Wisconsin may be number one, or close to it, in growing and producing many foods, a new agricultural report from Iowa State University finds there’s even more we could be doing in terms of fruits and vegetables. But some believe the issue is more challenging than just changing what farmers grow. Michelle Miller is associate director for the Center for Integrated Agricultural Systems at UW-Madison. She spoke with Stephanie Lecci as part of our Project Milwaukee: What's on Our Plate? series.

Project Milwaukee
8:46 am
Mon November 15, 2010

The Booming Organic Valley

We travel to Organic Valley to learn how supporting family farms and committing to organic practices made this Wisconsin company very successful – and a national role model. WUWM environmental reporter Susan Bence takes us there for our Project Milwaukee: What's on Our Plate? series, and we hear from reporter Joanne Weintraub, who wrote about Organic Valley in the current issue of Milwaukee Magazine.

Project Milwaukee
8:43 am
Mon November 15, 2010

Wisconsin's Economy has Deep Roots in Agriculture

A turn-of-the-century book about Milwaukee boasted of the economy's connection to farms.

WUWM begins a week-long look at the state's food economy in our series, Project Milwaukee: What's on Our Plate? The foods that are grown here have always been intertwined with the state's history. Some analysts believe food is also key to the region's future. In our first installment, Ann-Elise Henzl reports on how Wisconsin became so closely associated with food.

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Project Milwaukee
8:40 am
Mon November 15, 2010

Wisconsin's Food History

Wisconsin food history marks the first segment of our Project Milwaukee: What’s on Our Plate? series. John Gurda is a Milwaukee historian, the author of nineteen books, including The Making of Milwaukee and Cream City Chronicles, and he’s our regular Lake Effect history contributor.

Project Milwaukee
8:38 am
Mon November 15, 2010

Milwaukee's Brewing Tradition

Our series on Wisconsin’s food economy wouldn’t be complete without a look at Milwaukee’s brewing tradition. Brewery historian Leonard Jurgensen owns the largest private collection of Schlitz memorabilia in the nation. Kevin Cullen is an archaeologist and educator at Discovery World in Milwaukee. He helps run the museum's "Distant Mirror" archaeology program and blog and teaches the "Ale Through the Ages: The Anthropology and Archaeology of Brewing" courses. Cullen and Jurgensen lead the museum's "Legacies of Milwaukee Brewing" tours around the city. They spoke with Stephanie Lecci.

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