Flavor of Wisconsin for Kids : A Feast of History, with Stories and Recipes Celebrating the Land and People of Our State

What does Wisconsin taste like? The flavor of the state comes from its land and its people. These two main ingredients—land and people—are the sources of many familiar and not-so-familiar foods that you will learn about in this book.Did you know that foods have their own stories, shaped by where each food comes from? These stories help us remember that the foods we eat come from our waters, soils, and forests. They also come from the people who have hunted, gathered, and cultivated foods here, or who brought food traditions with them when they moved here from other places.In this book you’ll find out how to cook many different kinds of Wisconsin foods. And when you eat them, you’ll not only taste delicious dishes, you’ll also get a real taste of Wisconsin history, geography, and culture. What are some food favorites in Wisconsin, and why are they special to us? How have our landscape and the people who have inhabited it contributed to our food heritage? This unique blend of history book and cookbook gives kids a real taste for hands-on history by showing them how to create and sample foods that link us to the resources found in our state and the heritage of those who produce them. Designed for kids and adults to use together, The Flavor of Wisconsin for Kids draws upon the same source material that makes The Flavor of Wisconsin by Harva Hachten and Terese Allen a fascinating and authoritative document of the history and traditions of food in our state, and presents it in a colorful, kid-friendly format that's both instructional and fun. Mindful of the importance of teaching kids about where the foods they eat come from, each chapter examines a different food source—forests; waters; vegetable, meat, and dairy farms; gardens; and communities. The authors explore our state's foodways, from their origins to how they have changed over the years, and then offer a selection of related recipes. The recipes are written for modern kitchens but use many traditional ingredients and techniques. Level of difficulty is clearly noted, as well as whether a recipe requires a heat source to prepare. Flavors from the forests Hunting Searching for and gathering food Maple sugaring Other flavors in the woods Recipes Flavors from waters and wetlands Fish Waterfowl and freshwater animals Wild rice Cranberries Recipes Flavors from fields and orchards When wheat was king of the crops Many farms, many crops, better soil Colorful orchards Buying, growing, and eating locally Recipes Flavors from meat and dairy farms Got milk! and butter! and cream! Say cheese! Problems and solutions in dairyland Meat eaters? heaven Recipes Flavors from backyards and gardens First gardens Immigrant gardens Community gardens Recipes Flavors from families and communities The foods of our ancestors Flavors from newer arrivals Gatherings and celebrations Don't forget the tastes from home! Recipes.