—My food story August —’24— 49 every product meets the highest standards of taste and quality. The journey through Plymouth and Mauston underscores Chef Jiranarong’s immersion into Wisconsin’s cheese-making legacy, where tradition and innovation harmoniously coexist. VIROQUA: ORGANIC FARMING AT HARMONY VALLEY Venturing westward to Viroqua, he then explores Harmony Valley Farm, an organic oasis amidst Wisconsin’s rolling hills. Viroqua, nestled in the Driftless Region, is renowned for its commitment to organic farming and sustainable agriculture. At Harmony Valley Farm, Chef Jiranarong discovers a diverse array of vegetables, from heirloom tomatoes to organic kale, grown with meticulous care and respect for the land. The farm’s community-supported agriculture model fosters a direct connection between farmers and consumers, emphasizing freshness and sustainability. Chef Jiranarong’s visit to Viroqua highlights Wisconsin’s leadership in organic farming practices and its dedication to environmental stewardship. From the shores of Lake Michigan to the organic farms of Viroqua, each stop has enriched his understanding of food, culture, and tradition in America’s heartland. From aged cheddars to artisanal cheese blends infused with local flavors, every tasting reveals the artistry and dedication behind Wisconsin’s most beloved export. The visit to Green Bay deepens Chef Jiranarong’s appreciation for Wisconsin’s agricultural heritage and commitment to quality craftsmanship. PLYMOUTH TO MAUSTON: A CHEESE LOVER’S PARADISE Stopping at Plymouth, known as the cheese capital of Wisconsin, Chef Jiranarong indulges in Carr Valley Cheese, renowned for its variety and artisanal excellence. From fresh cheese curds, which squeak delightfully with each bite, to aged cheddars aged up to 12 years, each visit showcases the diversity and richness of Wisconsin’s cheese tradition. In Mauston, he explores Carr Valley’s meticulous cheese-making processes, ensuring RESERVATION BOUNDARY: A CULTURAL ENCOUNTER Concluding his journey at Reservation Boundary near Green Bay, Chef Jiranarong immerses himself in Native American traditions and cuisine at Owamni, a restaurant dedicated to preserving ancestral flavors. At Owamni, he experiences the richness of Native American cuisine, showcasing indigenous ingredients and traditional cooking methods. The restaurant’s commitment to sustainability and cultural authenticity resonates deeply with Chef Jiranarong, offering insights into Wisconsin’s diverse cultural tapestry. Beyond culinary exploration, he learns about the Three Sisters farming tradition—corn, beans, and squash—at Reservation Boundary, symbolizing harmony and mutual support in agricultural practices. His journey through Wisconsin celebrates the state’s culinary diversity and cultural richness, leaving a lasting impression on his culinary perspective. Chef Jiranarong Wonsoontorn’s journey through Wisconsin has been a profound exploration of American life and culinary excellence. From the shores of Lake Michigan to the organic farms of Viroqua, each stop has enriched his understanding of food, culture, and tradition in America’s heartland. Wisconsin’s dedication to organic farming, artisanal craftsmanship, and cultural diversity has inspired Chef Jiranarong, reaffirming his belief in the fundamental importance of safe, sustainable food practices. As he departs, his experiences in Wisconsin resonate—a testament to the state’s vibrant culinary scene, enduring cultural heritage, and unwavering commitment to quality.
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