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Upcoming Airdates for Wisconsin Foodie
Mint Mark, Vitruvian Farms, Ramp Sausage
Chef Sean Pharr cooks seasonal, modern Midwest flavors at Madison’s Mint Mark.
Mint Mark, Vitruvian Farms, Ramp Sausage
Chef Sean Pharr cooks seasonal, modern Midwest flavors at Madison’s Mint Mark.
Mint Mark, Vitruvian Farms, Ramp Sausage
Chef Sean Pharr cooks seasonal, modern Midwest flavors at Madison’s Mint Mark.
To Be Announced
To Be Announced
To Be Announced
To Be Announced
To Be Announced
To Be Announced
To Be Announced
To Be Announced
Huntsinger Farms Horseradish/Prime Rib
Host Luke Zahm dives into the world of one of Wisconsin’s specialty crops: Horseradish.
To Be Announced
To Be Announced
To Be Announced
To Be Announced
To Be Announced
To Be Announced
50 Years of Seed Savers, Owamni
Luke travels to Decorah, Iowa, for Seed Savers Exchange's 50th anniversary, joining Alice Waters, Sean Sherman and Linda Black Elk for a community dinner built on heirloom vegetables, wild rice and foraged foods. Then he heads to Owamni in Minneapolis, where chef Lee Garman's bison ribeye embodies the depth of Indigenous pre-contact cooking.
50 Years of Seed Savers, Owamni
Luke travels to Decorah, Iowa, for Seed Savers Exchange's 50th anniversary, joining Alice Waters, Sean Sherman and Linda Black Elk for a community dinner built on heirloom vegetables, wild rice and foraged foods. Then he heads to Owamni in Minneapolis, where chef Lee Garman's bison ribeye embodies the depth of Indigenous pre-contact cooking.
50 Years of Seed Savers, Owamni
Luke travels to Decorah, Iowa, for Seed Savers Exchange's 50th anniversary, joining Alice Waters, Sean Sherman and Linda Black Elk for a community dinner built on heirloom vegetables, wild rice and foraged foods. Then he heads to Owamni in Minneapolis, where chef Lee Garman's bison ribeye embodies the depth of Indigenous pre-contact cooking.
50 Years of Seed Savers, Owamni
Luke travels to Decorah, Iowa, for Seed Savers Exchange's 50th anniversary, joining Alice Waters, Sean Sherman and Linda Black Elk for a community dinner built on heirloom vegetables, wild rice and foraged foods. Then he heads to Owamni in Minneapolis, where chef Lee Garman's bison ribeye embodies the depth of Indigenous pre-contact cooking.
Wisconsin State Fair | Chef Adam Pawlak
Host Luke Zahm celebrates the Wisconsin State Fair with special guest, chef Adam Pawlak.
50 Years of Seed Savers, Owamni
Luke travels to Decorah, Iowa, for Seed Savers Exchange's 50th anniversary, joining Alice Waters, Sean Sherman and Linda Black Elk for a community dinner built on heirloom vegetables, wild rice and foraged foods. Then he heads to Owamni in Minneapolis, where chef Lee Garman's bison ribeye embodies the depth of Indigenous pre-contact cooking.
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