My food story— —August —’24 60 State WISCONSIN, at the heart of the Midwest, stands out for its diverse agriculture and cherished food traditions. Experience the flavors defining this state, where every meal echoes tradition, innovation, and a deep connection to the land When it comes to the variety of crops, Wisconsin is certainly at the top, ranking first in the nation for snap beans, cranberries, ginseng, and prepared/preserved sweet corn. With more dairy goats than any other state, it is also the largest producer of fluid goat milk in the US, which supports several of the state’s specialty cheese manufacturers. Wisconsin is one of the country’s primary producers of potatoes, carrots, cranberries, green peas, and tart cherries. Likewise, it plays an important role in the beef, pork, and poultry industries. Land and water are so important, that they are embedded right into how Wisconsin got its name. Some of the original recorded spellings include “Meskousing” and “Ouisconsin,” both of which are anglicized forms of native words that describe this region of the Midwest now known as Wisconsin. While the exact origins of the name Wisconsin are debated, all theories center around grass, rocks, and water. From the expanse of Lake Superior and Lake Michigan to the beauty of the Mississippi River and Wisconsin River, the waters surrounding the state have shaped its landscape, economy, and eating habits. Wisconsin’s abundant freshwater fish, like lake perch and walleye, fuel a cherished tradition: Friday fish fries. This time-honored ritual brings together family and friends over golden, crispy fish, accompanied by hearty sides and lively conversation, celebrating the state’s natural bounty and community spirit. The origins of the Wisconsin fish fry can be traced back to the 1800s when Catholic immigrants from Europe landed near Lake Michigan. When these immigrants – many of whom were of German or Polish descent – settled in Wisconsin, they brought with them the practice of abstaining from consuming the meat of warm-blooded animals on Fridays. Though the Catholic Church amended the restriction in the 1960s so that it is only observed on Fridays during Lent rather than year-round, Friday fish fries had already become a cultural staple of Wisconsin life, which remains to this day. Wisconsin’s supper clubs blend Midwestern hospitality with comfort foods, offering an upscale yet relaxed dining experience focused exclusively on dinner. Integral to the state’s culinary culture for decades, these clubs serve hearty meals like steak and homemade pie, along with appetizers like relish trays featuring cheeses, pâtés, pickled vegetables, and crackers. The ambiance, often highlighted by tiered serving trays and signature beverages, captures the warmth and charm of Wisconsin’s dining traditions. While the relish tray is an important aspect of the supper club experience, so too is the signature cocktail that is a favorite among many Wisconsinites: the Old FashDiscover Wisconsin’s rich culinary tapestry
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