To understand the history of a region, you’ve got to follow the food. That’s particularly true in Wisconsin, whose culinary traditions reflect the richness of an ethnically and agriculturally diverse region. In this talk regional food writer Terese Allen shares the stories behind such varied foodways as cream puffs, Hmong egg rolls and the Friday night fish fry. From Ojibwe wild rice to arugula pesto pasta, she tracks the amazing cornucopia of what Wisconsinites have gathered, grown, produced, cooked, and eaten. Presented by Terese Allen. Part of the Wisconsin Historical Society Speakers Bureau.
This will be a virtual program. Please rsvp to firstname.lastname@example.org and you’ll receive Zoom information prior to the program.