Food

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.

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.

Terese Allen is the author of the new edition of The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State, published by the Wisconsin Historical Society Press.

Tomorrow on our Project Milwaukee series, What’s On Our Plate?, we move into the present and take stock of what’s being produced in Wisconsin today.

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