This is part of a series introducing the Cheeselandia Council, brought to you by Wisconsin Cheese. Originally from Oshkosh, Wisconsin, Libby Rasmussen was born a cheese enthusiast. Her father worked at a dairy farm & showed cows for most of his adolescent years. Libby followed in the footsteps by being...

We all know that Wisconsin takes cheese to the extreme, and now they're aiming to prove it to the world! Today, August 1st, Wisconsin Cheese will attempt a GUINNESS WORLD RECORDS® achievement for the World’s Largest Cheeseboard. Housed inside a life-size digitally-fabricated barn at Concerts On The Square in Downtown...

Pat Polowsky is a food scientist/cheesemonger living and working in Madison, Wisconsin. He's also the creator of CheeseScience.org - an amazing resource for cheese professionals and enthusiasts. Host Diane Stemple talks to Pat all about his website and career in cheese.

Madison culinary madman Jonny Hunter of the Underground Food Collective visits the studio with some MOFAD friends for a show full of information and entertainment.

This week on Cooking Issues, Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to turn a three-compartment sink into a...

What is Midwestern cuisine? We may not ever know, but we get closer to understanding the food of the Midwest on a new episode of A Taste of the Past. Host Linda Pelaccio is joined by Peggy Wolff, author of Fried Walleye and Cherry Pie. With its corn by the...

Originally from Naples, Italy, GianFranco Sorrentino carries over 30 years of experience in restaurant management, some of these include Quisitana Hotel in Capri, Dorchester Hotel in London, Four Seasons Hotel in Tokyo, Bice Restaurant in New York, and The Leopard at Des Artistes, in the New York landmark the Hotel...

Dave Arnold and Nastassia Lopez talking HASIP Plans, 3-D Printing, pudding, and more on this week's Cooking Issues. Tune in to hear Dave talk about the processed involved with validating HASIP Plans, and why you should support Underground Meats in their mission to create their own! Later, learn about the...

Meet Jonny Hunter - one of the founders of the Underground Food Collective, a group of talented chefs and food professionals that do everything from catered events to a unique line of charcuterie. Learn how the collective came together and why Jonny thinks a group mentality can elevate cuisine. Hear...

Kelly Geary has her hands in all sorts of "making" endeavors. She is perhaps best known for Sweet Deliverance, a company that prepares CSA shares to eat! Kelly is also the author of the amazing cookbook Tart and Sweet, and makes delicious jellies and jams. Recently, Kelly has been working...