Charlie Tennessen of Anarchy Acres is keeping Wisconsin’s history alive through wheat. 

If you like supporting locally-owned businesses, it doesn’t get much more local than Anodyne Coffee Roasting Co. Owner Matt McClutchy lives on the same block in Bay View where he runs his café and coffee roasting company.

Handmade in Eau Claire, Wisconsin, Becki's Mediterranean Olive Salsa is a unique blend of zesty Sicilian-style green olives; rich, flavorful, ripe olives; and loads of healthy, freshly chopped vegetables and Italian herbs in a delicious Mediterranean olive oil marinade.

Husband-and-wife team, Roy and Jen, long wondered why they couldn’t have great coffee (minus the unhealthy additives) no matter where they traveled. 

Hannah Roland likes to express herself through food. She was the family cook as an early teen growing up in North Dakota, and when she moved to Bay View, Wis. in 2007 she found the perfect job working at the award winning Three Brothers Restaurant. Here, Hannah learned all the important skills she needed to run a restaurant.

Chip Magnet is a true family affair. 

Diana Woodworth loves all varieties of cooking. She comes from the Upper Peninsula of Michigan where her family used to can food from their garden.

Ben Di Salvo's dream of creating pasta sauces from family recipes began in December 2002. 

Dr. Alison Levitt, MD and Donn Kelly started their company, Doctor in the Kitchen, after bumping into each other at a Twin Cities dog park. 

Six years ago, Lauren Tisljar and her family decided to start making tortilla chips. When it came time to name the company, they wanted something different, a name that would stand out on a shelf and intrigue customers. They decided Donkey Chips would do the trick.

Pasta plays a such a big role in people’s diet and culture, but maybe you can’t eat grains or have chosen to go gluten-free. 

It’s all dark browns and grays, the landscape now. Nature, in this small stand of trees an hour north of Milwaukee, seems fast asleep under the worn blanket of tired snow. Even on a crystalline-blue early March day, it’s whisper-quiet in the woods. In this forest, farmed by the Drewry family for more than 160 years, it’s the dawn of a new season producing maple syrup.

From one hive in 1993 to 80 hives today East Troy Honey is honey in its purest form. 

“A lot of good stories start when the hero’s back is against the wall,” TrueMan McGee tells me in his makeshift office space in the basement of the Sherman Phoenix. “For me it started with being laid off at 28 with a two-year old son and having to move back in with my parents.”  

“The building is smoking?” It’s a question Karen Long never thought she’d have to ask when she answered her phone on Halloween, 2017.  The determined, driving force behind the hot sauces, jams, dressings and spices of Garden of Eden Kingdom Living was getting the worst trick of her young company’s life as she heard the news that her Milwaukee business was on fire.

After 20 years, Greg Gitto decided he wanted to do something different. He and his wife, Carol, wanted to farm.

Amelia Kirchoff and her daughter, Jola Sonkin, set out to do the impossible.

American palates are accustomed to the taste of old olive oil. It’s partly because many people think that olive oil is a shelf stable product. Josh Saiia is here to tell you, it is not.

There’s no palette in Julie Waterman’s studio. There’s no easel. There’s plenty of cream and butter and a lot of chocolate. When you’re an artist working in an edible medium, it’s not hard to love what you do, especially if that medium is chocolate.

The roar of the gigantic juicer drowns out any of the other sounds inside the sunny, loft like room as Juiced! owner Jason Lannoch feeds another bunch of green, leafy kale into the metal monster’s mouth. 

We’re partial to co-ops and Just Coffee is our kind of co-op.

Perry and Peter Kallas have spent their entire lives around bees. Well, to put it more precisely, the two brothers have spent their entire lives around honey.

When Susie Roberts learned that her grandson couldn’t eat certain things, she focused on learning how to bake gluten-free organic treats he could eat.

Mama's Dressings and Marinades are family recipes passed down through generations and lovingly hand-crafted in small batches just the way Mama made them. 

C’mon, admit it, you’ve always wanted to take a big swig from that bottle of REAL maple syrup. The stuff is THAT good. We’ve all been there. The folks at Maple Valley understand. 

Gluten-free cookies and brownies that you'd never know are gluten free.

Made right here in Wisconsin this all-purpose seasoning is a great accompaniment to everything from steaks to burgers, chicken to fish, eggs to…well, you name it. Made right here in Wisconsin this all-purpose seasoning is a great accompaniment to everything from steaks to burgers, chicken to fish, eggs to…well, you name it. 

For over 30 years, Pasqual's Cantina in Madison has been serving up delicious Southwestern food with a Tex-Mex flair.

Owned by Jay Patterson, this apple orchard and store is a true local, family business. It was founded in the late 1950s by Jay’s grandfather, Jean, and his dad, Dennis. Today, the store sits on the same parcel of land in New Berlin.

Who doesn’t love a good peanut butter and jelly sandwich? 

Lauren Schultz figures, if you’re going to enjoy ice cream, you might as well go all the way. Lauren and her husband, Steve, make their super premium Purple Door Ice Cream right here in Milwaukee. 

“I’ve always appreciated farmers’ hard work, but even more now that I’m actually farming myself.” Marquette Biological Sciences professor Michael Schläppi may have started his farming journey in the classroom, but from April to November, you can find Schläppi at the Mequon Nature Preserve germinating seeds, coaxing machinery to work, setting up hoop houses, tilling, planting, putting up critter defenses, weeding, sorting, sweating, and repairing tractors along with another few hundred tasks in his quest to bring Wisconsin’s first-ever cultivated rice crop to market.

You can’t get much more Milwaukee than a bottle of Saz’s BBQ sauce. 

From their classic horseradish varieties to their specialty mustards, steak sauces and more Eau Claire, Wisconsin’s Silver Spring has your condiment cravings covered. 

Molly and Christophe Nicaise, co-founders of Singing Rooster, had been long-time volunteers in Haiti. After several trips, they recognized a need to create long-term and self-sustaining solutions like economic development through agriculture.
 

Madison made potato chips are here! 

Having never been formally trained in the culinary arts Thomas Hochheim has nonetheless created one of our favorite BBQ sauces.

Frozen fruits and vegetables are so common nowadays, that it’s easy to lose sight of the story behind them. They’re just there. You don’t have to worry about the weather, the droughts, the floods, or lost crops. Pete and Nick Gengler do.

It started with a book. After reading “Salt: A World History,” by Mark Kurlansky, the wheels started turning for Andrew Sauter Sargent. He knew he liked sauerkraut and kim chi and decided to make his own.

It all started with an asparagus sale. 

Tara Connelly grew up with a chocolate shop on the corner of her Buffalo, New York street and that love of chocolate has followed her throughout her life.

A lifelong chocolate lover, Dan Bieser set out to create the best chocolate imaginable from bean to bar. 

It’s serendipitous that Angela Moragne’s last name is pronounced “More-rainy.” She depends on the rain to grow the herbs, tomatoes, peppers, onions and more exotic veggies (callaloo anyone?) that she uses to create her fresh, homemade salsas and crispy tortilla chips. The garden, where all of this goodness grows, Angela has affectionately dubbed “That Hood Ranch.” It’s about 20,000 square feet, nestled behind her sprawling home on Milwaukee’s North Side

It all started with Sloppy Jo, well a meatless version. Barb and R Jay Gruenwald were dating and they both volunteered for Outpost back when the store hosted community meals. The Saucy Jo that Barb and R Jay made, out of tofu, was such a hit they decided to start a company, The Simple Soyman.

Don and Jane Wienke bought their 40-acre farm in 1966, back when it was still a cherry orchard. Both their mothers canned and preserved the fruits and vegetables, mainly strawberries, cherries and tomatoes. That’s where the idea for Wienke’s Market was born.

Fermented foods are a big trend – they have a unique flavor and many health benefits. Jeff Ziebelman wants to be a part of this trend. It all started while Jeff and his girlfriend Betty Holloway, a nutritionist, were cooking and they began talking about fermented foods.

Chances are you’re familiar with turmeric and its purported holistic healing properties.