Andrew eats his way through Wisconsin, the land of cheese and brats. He chucks cow pies for distance, delivers mail by boat, eats duck-blood soup and makes one of the smelliest cheeses in America.Go to Episode
Black Earth Meats is owned by Zen butcher Bartlett Durand, a Buddhist and former vegetarian. Try their Offal Tasty, a ground mixture of lean beef combined with beef kidneys, tongue, liver and heart.
1345 Mills St, Black Earth, WI 53515
Visit Bleu Mont Dairy where Willi Lehner has built his own underground cheese cave, an ideal place to age cheese.
3480 County Rd F, Blue Mounds, WI 53517
If you're in the Capitol Square of Madison, WI, January through April on a Saturday, stop by the farmers market for fresh local foods.
Capitol Square, Madison, WI
A local favorite in Two Rivers, WI, is whitefish from Lake Michigan. Locals bring back their catch to Susie Q Fish Market during the annual Door County Fish Boil, where it’s cooked up by local firefighters.
1810 E St, Two Rivers, WI 54241
At UW, researchers have placed a sort of porthole, called a cannula, in the sides of some dairy cows so they can analyze how different types of feeds can help dairy cows produce the best milk.
Linden Drive, Madison, WI
Owner Betty Lou Cauffman raises emus, which she uses for their oil in cosmetics and for their lean meat. Local butcher Gary Craig, of Craig’s Meats (N9064 Wisconsin 162, Mindoro, WI), processes the meat and makes a variety of emu sticks and jerky.
4446 Golf Dr, Fennimore, WI 53809
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