WISCONSIN FOODIE EPISODE LIST SOFTWARE

Jackie: Our farm started sort of in the idyllic sense of, 'Let's grow some vegetables and raise some chickens.'Īnd what we found is that we literally couldn't sustain ourselves just by being farmers. My commute is walking from my house to the shed, get in my tractor, get it started, and doing chores. Rich Horbaczewski: I feel great every morning.Įvery morning that I'm not getting in a car and driving to work is a wonderful morning. We took a ride one day and drove through Green County and stumbled upon this farm. We decided that we wanted to have a farm and eventually leave the city, and just do something completely different. Very intellectual, but not fulfilling from a personal standpoint.

WISCONSIN FOODIE EPISODE LIST SOFTWARE

Rich worked in sort of the database, data analytics software side of things. We're gonna make some hot sauce, we're gonna make some pepper mash, and we're gonna process a bunch of bell peppers.īoth Rich and I worked in various aspects of technology. I'm kinda looking over the last of them to make sure we got all the ripe peppers, and then we are headed off to Beloit. Well, we're out here picking some peppers. So you're not just burning your tongue you're actually eating something that's really delicious, in addition to being spicy. Most like, commercial hot sauces are made exclusively out of hot peppers, but I find that you get a lot more flavor if you add something in, like a red bell pepper and a Fresno together makes a great sauce or habanero and carrot makes a great sauce. I like to make hot sauces blended with different things. It's sweet and hot, so sweet and hot pepper and just a really different flavor than most, sort of bitter peppers. Most of what we grow for production is hot peppers. So the farm is technically about 140 acres, and we farm on a little plot of five acres here, where we grow vegetables, primarily for use in our production kitchen. I'm Jackie Gennett, and we are at the farm of Bushel & Peck's.īushel & Peck's is a retail store with a café and a food processing facility located in downtown Beloit, Wisconsin.īut we're here in Monroe, Wisconsin right now. We are a gathering of the waters, and together, we shape a new identity to carry us into the future. We are a merging of cultures and ideas, shaped by this land. We are a collection of the finest farmers, food producers, and chefs on the planet. Also with the support of Friends of PBS Wisconsin. Luke: Additional support from the following underwriters. The Conscious Carnivore: Know your farmer, love your butcher. With additional support coming from The Conscious Carnivore.įrom local animal sourcing to on-site, high-quality butchering and packaging, The Conscious Carnivore can ensure organically raised, grass-fed, and healthy meats through its small group of local farmers. To build your adventure, visit dnr.wi.gov. Wisconsin's great outdoors has something for everyone.Ĭome for the adventure, stay for the memories. Just a short drive from Madison, come visit 'Swiss'consin and see where your beer's made. Employee-owned New Glarus Brewing Company has been brewing and bottling beer for their friends, only in Wisconsin, since 1993. There's a lot to look forward to in Wisconsin. Warm welcomes and exciting career opportunities. Announcer: At Organic Valley, we're on a mission to save small family farms.

I'm going out to pasture with the cows this morning. The dairy farmers of Wisconsin are proud to underwrite Wisconsin Foodie, and remind you that in Wisconsin, we dream in cheese. Wisconsin Foodie would like to thank the following underwriters. Is the hot chicken really where it's at?īecause it looked like, when you see a cornbread puree, braised greens, pickles, honey, and chicken, like, that's my jam. We try to source as locally as we possibly can and be as seasonal as we possibly can, as well. Joan Neeno: Well, Lark is a small plate, craft cocktail-focused restaurant, and we really try to have international food and all kinds of different things. This one is made out of the ghost pepper and nothing else.Īnd it's meant to be very hot, so this is gonna hurt. Jackie: Yeah, we're making hot sauce today. Luke: Are you making anything fun today? Luke Zahm: This week on Wisconsin Foodie: - Jackie Gennett: Bushel & Peck's is a retail store with a café and a food processing facility, located in downtown Beloit, Wisconsin.

Wisconsin foodie episode list