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Wisconsin

The Badger State lies firmly in the Midwest, located above Illinois and bordered on by Lakes Michigan and Superior, with Minnesota its neighbor to the west. The name Wisconsin most likely comes from a Native American word for a river, which was translated into French as “Ouisconsin,” before being rendered into English as “Wisconsin.” Oui? Oui. Wisconsin is known as America’s Dairyland, producing more cheese than any other state. Cheese curds are a popular Wisconsin treat. They are eaten plain, with cocktail sauce, or battered or breaded and deep-fried. In Milwaukee in the summertime, look out for frozen custard stands, as well as food-centered festivals that celebrate Wisconsin’s many thriving ethnic communities. Southern Wisconsin, meanwhile, is well known for its festive Friday night fish fries. The wild rice that grows along the shores of northern Wisconsin is used in casseroles and soups. In Wisconsin, German and Polish immigrants turned their knack for knackwurst and other German-style sausages into a serious industry. Likewise, Germans and Czechs brought beer-making knowledge from the old country, thus creating a perfect pairing of suds and sausage.

Featured Cook C.Rehn Cooking Level: Expert Living In: Oconto, Wisconsin, USA

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