Description
Book SynopsisWithin the last two decades, much has changed in the world of food. Farm-to-table dining has become best practice in restaurants across the country. Farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks. Consumers have an increasing interest in connecting with those who make and grow their food. Meanwhile, 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 local, Wisconsin has actually been at the forefront of the movement. And a great deal of credit for that goes to the state's agricultural prowess. According to the Wisconsin Department of Agriculture, Trade and Consumer Protection, the state is the number-one producer of cranberries, ginseng roots, whey and snap beans for processing.
It's also the country's largest producer of cheese (and fourth-largest in the world)
