#WISCONSIN FOODIE EPISODE LIST HOW TO#

Luke: You have this place curated for beautiful, beautiful animal harvest. Thank you for having us this is incredible.

#WISCONSIN FOODIE EPISODE LIST HOW TO#

The deer have been kinda hanging out into the woods, and not coming out into their feeding areas too early because they just like the cooler temperatures.Īnd so, we've got some people positioned to where we think the deer are gonna be.įingers crossed, we're gonna be harvesting one or two deer, and then we'll go through the process of how to field dress, and how to prepare venison for the table. It's healthy in the diet, and, a lot of times, in these food pantries, you don't get a lot of protein that's being donated. Venison tends to be high in protein, lower in fat. In this area, we have an overpopulation of deer.īasically, the objective is to reduce the size of the deer herd.Īnd you know, DNR's recognized that in this area as well, and they have a program where, if you donate a deer to a participating meat processor, they'll basically help support the processing of that meat, and it goes to the local food pantries. So, I decided to call the farm Little Blue Ridge. Probably was here for thousands of years. I had not planted little bluestem on the farm. We, maybe, peaked out at 45 milking cows.Ģ0, 25 years ago, when I started getting interested in prairie establishment and restore some areas to, kind of, its native habitat, I was just, kinda, out scouting around, and looking around on the farm, and I found little bluestem on the farm. This, originally, was operated by my father and his brother. I'm honored to, hopefully, harvest an animal with conservation ethics in mind, and love and respect in our hearts. Today, landowner Kim Zuhlke and Little Bluestem Farm have graciously opened themselves up to us to hunt with them. We can't talk about seasonal food in Wisconsin without talking about venison. Luke: As a chef, I'm always on the hunt for flavors and ingredients that encapsulate local and seasonal. We are 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. How much flavor can we taste of the animal, and the animal's diet, without having to impart other flavors to mask it? That's always my measure for eating good wild game. Luke: What we're going to do is we're gonna take this leg, and, honestly, by confiting it, we're slowly drawing out flavor, and imparting the flavors that we really wanna taste. We've got some people positioned to where we think the deer are gonna be.įingers crossed, we're gonna be harvesting one or two deer, and then we'll go through the process of how to field dress and how to prepare venison for the table. That's the best thing for the future of the deer herd. Today, we're really hoping to harvest a deer. I've been in this property for over 50 years, and there's never been a higher population of deer here. We are in southern Monroe County, and we're out on a farm we call Little Blue Ridge. Luke Zahm: This week on Wisconsin Foodie.

Wisconsin foodie episode list