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Renard's is expanding under third generation cheesemaker Chris Renard

The Sturgeon Bay company continues to expand its offerings of award-winning cheeses and plans to open a new production facility by 2025.

Meet the real brewer at American Family Field: Corrine Georges of the Barrel Yard

Old World Wisconsin's chef pairs seasonal food, local brews for beer dinners

Chef Nick Katona crafts menus inspired by historical recipes to serve alongside beers from area breweries plus brews made on-site.

Madison to host world class young chefs at international competition

The Jeunes Chefs Rôtisseurs Competition will be held at Madison College, with farm tours and a gala dinner also planned for the weekend.

Busias XOXO brings paczki and other Polish treats to Muskego

The Muskego mercantile features pastries like paczki that carry on the tradition of the owner's Polish grandmother.

Hillside Aquaponics in Kewaskum repurposes the old family farm

“I always wanted to get back into farming,” says Russ Demmon, and he's achieved that goal by building most of his aquaponics setup himself.

Lily Bell's catering, food truck mixes Jamaican, Southern food

“Ms. Shea” Jackson's doctor prescribed a vacation. Her trip to Jamaica started a culinary journey that will lead to her own spot in Granville Connection.

Wisconsin cheesemaker is second certified master in cheese curds

Ryan LaGrander is a third-generation cheesemaker and just the second person ever to become certified as a Master Cheesemaker in cheese curds.

Wisconsin cheesemaker is second certified master in cheese curds

Ryan LaGrander is a third-generation cheesemaker, and he followed his father in pursuing certification as a master maker of several cheeses.

Square Roots hydroponic farm in Kenosha grows greens vertically inside

Hank Kim has long been experimenting with hydroponics and growing food. Now he's found his niche managing operations at Square Roots in Kenosha.