Issuu

See

you

at the Wisconsin State Fair

July 31 – August 10, 2025

During the best 11 days of summer, visit the beloved Milk House and taste the State Fair tradition of fun, flavored milk. You can feel good about every sip and bite because all proceeds are reinvested in YOUTH EDUCATIONAL PROGRAMMING, PARK BEAUTIFICATION and CAPITAL IMPROVEMENTS .

The Milk House is just one of the many ways you can support the Wisconsin State Fair Park Foundation, an independent 501c3 nonprofit that is here to help you make a difference through philanthropy.

Learn more about our many giving opportunities and support one of our state’s greatest treasures, the Wisconsin State Fair.

CHOCOLATE CHERRY

APPLE PIE

FRENCH TOAST

ROOT

BEER

BUILDING TRUST FROM FARM TO PLATE

Kostkas offer high-quality beef and transparency.

MEET A FARMER

Meet pig farmer Morgan Worek.

THE COWS BEHIND THE MILK

Learn about the animals behind a Wisconsin State Fair staple.

PICK

YOUR ADVENTURE

Sorenson family make cherry orchard a tourist's ultimate destination.

BACK TO SCHOOL WITH WI AGRICULTURE

Making agriculture apart of your school year routine.

WHERE SEASONALITY MEETS CREATIVITY

Introducing Father Fats, a food lover's dream.

SHOP LOCAL AT YOUR MARKET

Get the most out of your shopping experience.

WISCONSIN PRIME RIB TRAIL

Our picks for the best bite of beef.

Photo Credit: Alicia Thern with WiscoAg News and Midwest Communications

Photo credit: Leeza Kostka, Leeza Marie Photography

Hello from Gather Wisconsin!

Agriculture is embedded at the heart of Wisconsin culture. Supporting agriculture is more than shopping locally and enjoying great food; it’s a part of strengthening local economies and building connections with the farmers within your community.

At Gather Wisconsin, we are committed to helping foster these relationships by showcasing how food, farming and families are intertwined throughout our state. This is done on a weekly basis through insightful blog posts, mouthwatering recipes and digestible content that helps you get to know the faces behind your family’s meal.

In this second edition of the Gather Wisconsin magazine, we are excited to showcase the integral role agriculture plays in communities across the state, whether you are visiting a farm, are at your local grocery store or even at your favorite restaurant.

In the farming section, discover how the Kostka family started their beef ranch. Their story is one of a commitment to a dream while also discovering their passion for connecting with the customers they are selling their products to. You will not want to miss their story starting on page 6.

We are excited to introduce you to first-generation cherry growers Terry and Toni Sorenson who built an agricultural destination in Door County. From cherries to apples to pumpkins, your family can make your agricultural bucket list for the year by exploring the family section starting on page 11.

Our food section features a chef blending small-town charm with bigcity innovation. Learn how Father Fats, owned by Leah and Christian Czerwonka, have built a one-of-a-kind culinary experience centered on local agriculture for their community. Check out the full story starting on page 18.

Stories like these confirm the importance agriculture has in our daily lives. Making the conscious decision to learn about agriculture and our food system allows us to live responsibility and engaged. Whether utilizing local ingredients or visiting one of our state’s many on-farm tourism destinations, it is easy to connect with the farms behind your food.

We hope you enjoy the stories and resources shared within this magazine and feel a deeper connection to the faces behind your food. We invite you to connect with us for even more great content over on our website at www.GatherWisconsin.com.

Thank you for supporting our mission of celebrating and supporting Wisconsin agriculture.

Happy reading!

Hungry for more?

Get Gather Wisconsin resources straight to your inbox! Subscribe to our e-newsletter by visiting GatherWisconsin.com/Subscribe.

Address of Publication Wisconsin Farm Bureau Federation PO Box 5550 1241 John Q. Hammons Dr. Madison, WI 53705-0550

Contact Information

608.836.5575

800.261.FARM (3276) gatherwisconsin.com info@wfbf.com

For advertising rates and information: Wisconsin accounts contact Amy Eckelberg at 608.828.5706 or aeckelberg@wfbf.com or Cassie Sonnentag at 608.828.5711 or csonnentag@wfbf.com.

Photo credit: Leeza Kostka, Leeza Marie Photography

AliciaThern, Midwest Communications

Agriculture Across Agriculture Across Wisconsin

Agriculture in Wisconsin

Agriculture is essential to the livelihood of our state. It supports our state’s economy, provides jobs and opportunities for Wisconsinites and ensures we have fresh, delicious meals at our family gatherings. Our farmers work around the clock to ensure food is efficiently grown and harvested while also striving to be sustainable. Wisconsin agriculture is a big economic driver contributing $116.3 billion annually to our state's economy.

While we are known for our dairy, Wisconsin is ranked first in the nation for cranberries, snap peas for processing, cheese, ginseng, milk goats and corn for silage.

Check out our map to see what farmers are growing and raising in your neighborhood!

Building Trust from Farm to Plate

By Cassie Sonnentag

Kostka Ranch near Strum is a testament to the determination and passion of a young couple, Cody and Leeza Kostka. Their journey to becoming successful farmers is built on hard work, resilience and a deep love for the land and their animals. For those looking to connect with the source of their food, the Kostkas offer high-quality beef while also providing a transparent and welcoming approach to farming.

Starting from Scratch

Cody and Leeza's farming journey began in their early twenties. The couple met in eighth grade at the county fair, and after rekindling their relationship years later they embarked on a shared dream of owning a farm together. When the opportunity arose to purchase Cody’s family farm, they immediately jumped on it and began converting the dairy operation to fit their beef cattle’s needs.

"We didn’t start with much,” Leeza recalled. “Our first calf was half dairy, half Hereford - nowhere near where we wanted to be with our herd. But it was a start, and we kept at it. This past year we were lucky enough to have calved out 27 of our own animals."

The early days were filled with challenges. The Kostkas had to learn everything from scratch, often through trial and error. They said they are lucky to have neighbors, friends and family willing to answer questions, loan equipment and help with the animals as they first got started.

"You don’t have to climb the mountain the first day," Leeza said. "It took time, and there were setbacks. But we kept going, one step at a time."

Growing the Ranch

Year by year, the Kostkas expanded their herd and improved their farming practices. What began with a single calf grew into a thriving farm with 75 animals this past year, with an emphasis on the Charloais breed. Their success didn’t come overnight. It was the result of consistent effort, learning from mistakes and commitment to their vision.

One of the turning points for Kostka Ranch was building a strong community of loyal customers. Word-ofmouth referrals played a crucial role, as did the couple’s commitment to transparency.

"We love bringing people out to the farm," Leeza shared. "If they want to see the cows or the operation, they just have let us know."

In today’s digital age, social media is an invaluable tool for connecting with customers. Leeza is passionate about documenting their farming journey and sharing it with their audience on social media.

"I like to document everything— from our haying process to our animals," she explained.

Balancing content creation with the demands of running a farm and raising a family is no easy task. Yet, Leeza’s authentic and heartfelt posts resonate with their followers, showcasing both the beauty and the challenges of farm life.

For many of their customers, buying meat directly from a farmer can be a new experience. The Kostkas take the time to educate them, explaining different cuts of meat and how to store large quantities. Transparency and openness have been key to building trust. By inviting customers to see their farm firsthand, the Kostkas demystify the process and foster a deeper connection between consumers and the source of their food.

"Helping others understand beef cuts and freezer stocking has been huge for us," said Leeza. “I enjoy showing people what is possible when they have a bulk amount of meat in the freezer and new ways they can feed their family.”

Vision for the Future

Looking ahead, the Kostkas have ambitious plans for Kostka Ranch. They aim to expand their sales, making their high-quality beef more accessible to a broader audience.

"Right now, word-of-mouth works for us, but I’d love to see us at farmers markets and selling individual cuts in the future," Leeza said.

The couple is committed to scaling sustainably, ensuring that they can maintain the quality and transparency that their customers have come to trust. Long-term goals include adding infrastructure for show animals and creating more opportunities for customers to experience the farm firsthand.

Despite the hard work and occasional setbacks, Cody and Leeza find joy in the simple pleasures of farm life.

"If we can say it was a good day and we look forward to tomorrow, that’s what makes it all worth it," Leeza said. "At the end of the day, when we walk through the pasture, look at our cattle and just enjoy being with them, that to us makes it all worth it."

For families looking to connect with dedicated farmers behind their beef, Kostka Ranch can be found on Instagram at @kostkaranch or leezakostka@gmail.com.

Photo credit: Leeza Kostka, Leeza Marie Photography

Meet a Pig Farmer

Morgan Worek

5th Generation Farmer

1st Generation Pig Farmer

Tell us about yourself and your farm:

I live on our family’s farm with my husband, Jeff, and sons Wes and Jack. Our farm is mainly rented out for beef cattle, corn and soybeans. We have always wanted to have our own niche as a family. I grew up raising pigs and in college got more heavily involved in the swine industry. I’ve always wanted to raise my own pigs and when the opportunity came about, we jumped on it. Our barn fits 2,400 pigs. We get the pigs when they weight about 60 lbs. and raise them until they are 325 lbs. We have all gilts (females) that will eventually be sent to other farms to become sows (moms).

Describe a day in the life on your farm:

What does sustainability mean to you?

My husband and I both work off the farm, so typically I do chores early in the morning before getting the kids up and ready. After we get back home from our full-time jobs, my husband does evening chores. Since our barn is fairly automated, the majority of chores consists of walking pens and ensuring animals have feed and water, checking that the barn temperature and air quality are ideal, ensuring that equipment is working correctly and giving extra care or treatments to any animals that may need it. On the weekends, we typically take the kids to do chores with us and spend more time doing the extra stuff. Each group of pigs is at our farm for about four months before they are sent to a new farm for the next phase of their lives.

What is your favorite thing about being a pig farmer?

It sounds simple, but my true passion is working with “the girls” - our pigs. Even though we have a lot of them, each one has her own personality. They don’t talk back and they’re always excited to see you! I also love getting to do it with my husband, boys, parents and siblings. It’s truly a family affair and it’s rewarding to know that we are playing a part in feeding other families.

To me, being sustainable means doing things in a responsible manner to ensure your business or resources continue for future generations. The practices we implement and morals we live by are focused on sustainability without even thinking about it. We are proud to abide by the We Care commitment outlined by the National Pork Producers Association. Six principles guide the We Care commitment: food safety, animal well-being, public health, environment, people and community. In regard to our animals, we only use medications and antibiotics when absolutely necessary, ensure clean, comfortable pens and air quality, and efficient feed rations. In our barn, we monitor and control water usage, utilize LED lighting and energy efficient motors. Regarding the environment, we have planted wind breaks and spread manure on our land. We utilize our nutrient management plan to help us determine the safe amount of manure to apply to each acre to avoid over application. In regard to the sustainability of our business, we closely monitor our balance sheet and budget to ensure profitability and also ensure that we create a positive environment for our kids in hopes that they will take over some day.

What is one thing you wish consumers knew about pork?

That it’s nutritious, versatile and convenient! Plus, it’s super flavorful if you don’t overcook it. Cook to 145 degrees with a 3-minute rest for a delicious eating experience every time!

What is your favorite way to enjoy pork?

I enjoy pork in all forms! As simple as it sounds, my go-to is ground pork. I use ground pork for almost everythingbreakfast casserole, tacos, burrito bowls, stir fry and more!

Photos provided by Morgan Worek

What is a Watershed?

A watershed consists of all the streams, creeks and rivers that flow into a common body of water like a lake. Watersheds can be small, like a local lake and the surrounding streams. Watersheds can also span thousands of square miles, like the Mississippi Watershed which spans from the Rocky Mountains to the Appalachians.

Think of a watershed like a bowl. The creeks, rivers, hills and peaks are the bowl’s mouth and sides. Any water that starts at the top of the bowl will ultimately end up at the bottom of the bowl in a common body of water like a lake.

As water flows, it may pick up pollutants along the way. Pollutants in one creek or stream will ripple as the water travels out of the creek and into a larger body of water like a lake or ocean. Imagine a piece of trash on the side of the road. The wind may carry that trash into a creek and that creek empties into a larger river which empties into a lake or bay. Any pollutants upstream can ultimately affect the entire watershed.

GLOSSARY

Nutrients from farm fields must be responsibly managed so they don't have a negative impact on the watershed.

Farmers follow nutrient management plans to responsibly apply fertilizer to their crops. Similar to following the guidelines from your pediatrician or doctor, farmers work with experts that write a prescription for their fields to apply precise amounts of fertilizer where it is needed.

Conservation practices like cover crops, no-till and buffer zones help to prevent erosion and runoff into waterways. These extra measures of protection act like a sponge and filter, holding soil and nutrients in place.

Farmer-led watershed groups play an important role in protecting and enhancing water quality. These groups are made up of farmers from the same watershed who have voluntarily joined forces to advance conservation and protect the water sources in their community.

We all share the responsibility of protecting our water resources. It is important to be mindful of our waste and the potential pollutants that might travel from our own homes into our watersheds. Keep trash contained in the appropriate bins, properly dispose of waste fluids from your car or lawnmower and follow local guidelines for discarding yard waste.

NO-TILL: Minimizing disturbance to the soil to help prevent erosion from wind and water.

NUTRIENT MANAGEMENT: Applying nutrients like fertilizer at the right rate, right time and right place so they don’t run off into waterways.

COVER CROPS: Keeping the ground covered to hold soil in place and feed soil microbes.

BUFFER ZONES: A designated area of land that acts as a filter between wetlands or rivers and farm fields.

Environmental Impact

Farmers are making a difference for our environment! According to statistics from the Wisconsin Department of Agriculture, Trade and Consumer Protection Farmer-Led Watershed Protection Program, they have accomplished:

Phosphorus runoff was reduced by 235,405 pounds of phosphorus, potentially preventing 117 million pounds of algae growth in local water bodies.

Meet the Cows Behind the Flavored Milk

By Rachel LaCount

The Wisconsin State Fair Park Foundation Milk House is a staple of the state fair. For just $1, you can pick up a glass of ice-cold milk in a variety of fun flavors!

The milk served at the Milk House comes from family farms like Cozy Nook Farm in Waukesha where Tom and Joan Oberhaus with Dan and Brittany Gerrits milk 80 Brown Swiss, Guernsey and Holstein cows.

Tom and Joan’s milk is sent to Prairie Farms, where it is used to make many of the dairy products featured at the state fair. The Oberhaus family goes above and beyond to make sure their cows are happy, healthy and well-fed, resulting in the highest quality milk for your state fair sample.

One of the cows helping make your delicious flavored milk possible is Twylight, a Brown Swiss cow at Cozy Nook Farm. Her day starts early with milking at 6 a.m. in the farm’s stepup parlor where each cow is milked for about five minutes. Afterward, she heads back to the barn to enjoy a hearty breakfast of fresh feed and clean sand bedding.

Twylight and her herd live in a freestall barn, which means she can move around as she pleases and rest comfortably on soft sand bedding. She and the other cows get fresh bedding and feed twice a day, ensuring they are always comfortable and well-fed. The cows enjoy a balanced diet of corn, soybeans, hay, vitamins and minerals.

Twylight enjoys the big fans in the freestall barn, and when she’s feeling itchy, she can use the large brush to scratch her back. In the evening, around 5 p.m., she heads back to the milking parlor for her second milking of the day. Every other day, the milk from the farm is picked up by a milk truck and sent to Prairie Farms to be turned into delicious dairy products like the flavored milk you’ll find at the Wisconsin State Fair.

When Twylight’s milk arrives at Prairie Farms, it is tested for quality and pasteurized to ensure quality and safety.

After pasteurization, the milk is homogenized. This process breaks down fat molecules to create a smooth, consistent texture.

To create flavored milk, flavorings like Cookies & Cream, Root Beer and Strawberry Cheesecake are added to the pasteurized, homogenized milk.

Once the flavor is added, the milk is packaged and ready for distribution. The product is kept at a controlled temperature throughout the packaging and transportation process to maintain freshness.

This processing journey must occur quickly to ensure quality and freshness – milk is delivered from the cow to the consumer in less than 48 hours.

When you try a dairy product at the Wisconsin State Fair, there is a chance you might be enjoying a little milk from Twylight.

Don't miss out on a chance to sample the best of Wisconsin’s dairy products, support local farmers and discover a new favorite flavor of milk. Make plans to visit the Wisconsin State Fair.

You can also find products made from the milk produced by Cozy Nook’s cows at the Cream Puff Pavilion and Dairyland Shake Shoppe! And don't forget – you can meet cows from Cozy Nook in Dairy Lane!

Making Every Drop Count: How Farmers and Families Can Conserve Water

Water is one of our most precious resources and farmers know just how valuable it is. On a dairy farm, the same water can be used up to four times: first to cool fresh milk, then to water animals, next to clean equipment and finally to irrigate crops. It’s all about using water wisely before it returns to the natural water cycle.

Farmers are committed to protecting and conserving water. Clean lakes, rivers and safe drinking water start with sustainable farming practices, but conservation doesn’t stop at the farm. We all have a responsibility to keep our water resources clean and plentiful.

Want to make a difference at home? Here are a few easy tips from Rural Mutual Insurance Company and Gather Wisconsin to save water in your daily routine:

Be smart about irrigation. Water your garden or lawn during the cooler parts of the day in the early morning or evening to reduce evaporation. You can also collect rainwater for your plants to cut back on tap water use.

Upgrade your fixtures. Installing low-flow faucets and showerheads can significantly reduce your household’s water consumption without sacrificing performance.

Turn off the tap. Letting the faucet run while scrubbing dishes can waste up to 200 gallons of water each month. Try filling a basin instead or simply turning off the tap between rinses.

Use your dishwasher. Newer models are designed to be super efficient, often using far less water than washing by hand.

Ditch single-use plastic bottles. A good water filter makes tap water just as fresh and tasty for drinking and cooking without all the waste.

Water conservation starts with small, simple choices. Whether on the farm or at home, every drop saved makes a difference!

Kyle Van Bogaert

Lafayette County farmer

We’re Wisconsin corn farmers, proud to grow a crop that feeds and fuels us all.

Join us and learn more.

Pick Your Adventure

A Visit to Soren's Valhalla Orchard

By Rachel LaCount

Door County is a one-of-a-kind destination for adventure and agriculture. U-pick orchards, wineries and creameries dot the landscape throughout Wisconsin’s peninsula. Families visiting Door County can immerse themselves in agriculture while enjoying scenic state parks, savoring local flavors or experiencing the joy of picking fresh cherries straight from the tree.

Soren’s Valhalla Orchard is a “u-pick” cherry orchard in Sturgeon Bay. Terry and Toni Sorenson are first-generation cherry growers at their Door County orchard. The pair started growing strawberries nearly 20 years ago and have expanded their farm to cherries and apples.

Sorenson’s farm has about 100 acres of cherry trees, five acres of strawberries and a few thousand apple trees. Terry estimates they have 18,000 trees in their orchard. If you lined the trees up in a single row, it would be nearly 60 miles of cherries.

“It is important to realize that these trees are only going to produce for us if we give them what they need,” shared Toni.

A cherry tree produces fruit for about 30 years. There is a lot of care that goes into managing the trees to be productive for that length of time. Toni and Terry are constantly monitoring their fruit and adapting to changes to ensure they have the best quality produce to offer their customers.

Terry noted that farmers have to be adaptable and use the tools in their toolbox to produce a bountiful, highquality cherry crop despite uncertain weather conditions.

“[Cherries] are delicate and require tender loving care on and off the tree,” said Toni.

The Sorensons use smart technology to care for their cherry trees. New orchard sprayers use sensors to detect exactly where trees need treatment so nothing is wasted. This technology helps the Sorensons keep trees healthy while using less product. It’s a win-win for producing safe, high-quality cherries whole also protecting the environment.

These practices align with the Sorenson’s mission of growing nutritious food for you and your family in a safe and sustainable way.

The Sorensons have a great team of family and friends who support their business. They have crews that support

the u-pick business and the commercially harvested cherries. Most of the tart cherries at Soren’s Valhalla Orchard are harvested, sold and distributed around the country.

Soren’s Valhalla Orchard uses a two-piece cherry harvester. One side, called the shaker, gently grabs the tree trunk with a padded arm and gives it a quick, powerful shake for just a few seconds. Too much pressure or shaking too long could damage the tree.

The other half of the machine, the receiver, catches the fruit in a wide tarp and carries it up a conveyor belt into a stainless steel tank filled with ice-cold water. Each tank holds nearly 1,200 pounds of cherries.

The water bath helps prevent bruising and keeps the cherries fresh as they head to the processing facility. There, they are washed, pitted and frozen just a few hours after leaving the tree. These cherries are sold across the country, bringing a taste of Door County to kitchens all year long.

During harvest in July and August, the Sorenson family invites the community and Door County visitors to the orchard to pick their own tart cherries, sweet cherries and strawberries. They also offer pre-picked fruit for convenience.

Photo Credit: Alicia Thern with WiscoAg News and Midwest Communications

Visitors to Soren’s Valhalla Orchard enjoy the instant gratification of the sweet cherries, but the Montmorency tart cherries are a tried-and-true pick for pie filling. Guests will often pick up to 20 pails!

“It really only happens to this extent in Door County that we have this demand for fresh market Montmorency cherries,” shared Terry.

In the fall, families can find delicious apple varieties at the Soren’s Valhalla Orchard self-serve stand.

Terry and Toni enjoy meeting people from around the state and country that come to experience Door County.

“[We aim to create] quality fruit and a quality experience brought to you by a team of great people who love what they do,” Toni said.

Guests at Soren’s Valhalla Orchard can expect a warm welcome and clear instructions for their cherry picking experience. Terry and Toni will gladly share as much information as visitors want to know about how they grow their produce and are proud to provide high quality fruit for families to enjoy. The whole crew considers it a gift to share in experiencing your food straight from the source.

“We love being able to offer a great experience whether you are three years old or 93 years old,” shared Toni.

To learn more about Soren’s Valhalla Orchard, including the most up-to-date information on cherry picking season, find them on Facebook or visit SorensValhallaOrchards.com.

Photo Credit: Alicia Thern with WiscoAg News and Midwest Communications

Photo Credit:Soren's Valhalla Orchard

Photo Credit: Soren's Valhalla Orchard

Fall Memories Made in Wisconsin

Roast a Pumpkin

An iconic symbol of fall – pumpkins are used as home décor, carved into spooky faces and baked into countless treats. This year, make plans to roast a pumpkin – a simple, yet rewarding way to make the most of a seasonal staple.

Perfect your process with tips from Food and Beverage Manager at Farm Wisconsin, Andrew Hazeu:

1. Selection:

Be sure to choose a pie pumpkin – they’re grown for flavor, not size Pie pumpkins tend to be smaller and sweeter than a jack-o-lantern pumpkin (save those for carving!).

2. Preparation:

Cut the pumpkin in half – slicing from stem to base works best. Use a large spoon to scoop out the seeds and guts of the pumpkin.

3. Roasting:

Set pumpkin halves on a baking sheet, face up. Drizzle with oil; season with salt and pepper. Roast in the oven at 325° F until soft. Tip: use a fork to check for tenderness – the softer the better!

4. Usage:

Your pumpkin is ready to eat – add sugar, butter and heavy whipping cream. Want to make pumpkin soup? Add sautéed carrots, celery and onion and vegetable stock to thin out the mixture. If yo’re feeling adventurous – add a dash of maple syrup or bourbon!

Get Lost in a Corn Maze, Watch a Calf Birth

As corn fields fade from green to shades of tan and amber, a changing Wisconsin landscape symbolizes the arrival of fall. Soak in the signature sights and smells of the season in a corn maze –where you’ll make cherished family memories.

Our recommendation?

Visit the corn maze at the Farm Wisconsin Discovery Center in Manitowoc. A visit to Farm Wisconsin in the fall offers not only outdoor fun, but an indoor experience inviting guests to “dig in” – literally and figuratively – to what makes farming fascinating. Dozens of hands-on exhibits highlight the food, fuel and fiber production in Wisconsin.

The highlight?

A visit to their awe-inspiring birthing barn offers guests the chance to witness the birth of a calf! Complete your farm-to-table experience with a stop at the Farm House Store and the Wisconsin Café – serving breakfast, lunch and 16 flavors of Cedar Crest ice cream.

Embrace Every Season of Fun on Wisconsin Farms

No matter the time of year, Wisconsin farms and agricultural tourism businesses have something fun to offer for the whole family. If you're looking for a wholesome, family-friendly getaway with a little fresh air, down-home charm and a lot of fun, agricultural tourism in Wisconsin might just be your next favorite adventure. From pick-yourown apple orchards to cozy farm stays, Wisconsin’s farms offer a unique way to slow down and reconnect with the outdoors—and with each other.

One of the biggest draws of agricultural tourism is the opportunity to experience where your food comes from. Plus, there’s something really satisfying about eating a food you picked yourself or that was made or grown on-site.

Farms across Wisconsin open their gates to visitors yearround, with seasonal activities to match. Fall is a favorite for many, with pumpkin patches, corn mazes and hot apple cider calling your name. Make plans now to find some fall fun on a Wisconsin farm.

Embrace the charm of autumn with a visit to one of Wisconsin’s welcoming farms. For a truly memorable outing, head to Dixon’s Apple Orchard in Cadott. This family-friendly destination offers a little something for everyone—from

scenic orchard strolls to local wine tastings. Don’t miss their world-famous Champagne apples, a unique variety first discovered and cultivated by farmer Fred Dixon. It’s the perfect spot to savor the season.

Skelly’s Farm Market in Janesville is a perfect spot for some fresh produce, picking a pumpkin or a corn maze. Be sure to set aside some time to take in everything this farm has to offer.

You could also stop by White Pine Berry Farm in River Falls. White Pine Berry Farm started in April 2012. They grow strawberries, raspberries (red, black and gold), and blueberries and other fruits and vegetables.

Agricultural tourism supports local farmers and rural communities. When you spend a day on a farm, you’re helping to keep family farms thriving. You’re not just buying fresh produce or local honey—you’re investing in traditions, craftsmanship and sustainable practices that benefit everyone.

So next time you’re planning a family outing, consider a farm. Wisconsin farmers are ready to welcome you with open arms.

with Wisconsin A griculture

Wisconsin agriculture plays a significant role in student success. Prioritizing fresh, local food fuels growing minds and bodies while promoting better health – all of which contribute to academic performance. From milk in school lunches to locally grown produce on cafeteria trays, Wisconsin agriculture helps provide nutritious meals to help students thrive.

Beyond food, Wisconsin agriculture strengthens local economies and creates meaningful connections between

families and farmers. Whether through school lunch programs, community farmers' markets or educational opportunities, choosing Wisconsin-grown products helps ensure schools, communities and agriculture thrive together.

From packing lunch to gametime sports recovery, find ways to incorporate Wisconsin agriculture into your family’s school routine by visiting GatherWisconsin.com.

Prioritizing Food Safety

Ensuring food safety is a vital step in caring for your family. Simple practices for handling, storing and preparing food can drastically reduce the risk of foodborne illnesses while ensuring your meals are nutritious and safe.

Start with proper cleaning and sanitation. Always wash hands, utensils and cutting boards with hot, soapy water before and after handling food, especially raw meats. Thoroughly rinse fruits and vegetables under running water to remove any potential bacteria or other contaminants.

Proper storage is equally important. Keep perishable foods in the refrigerator at 40°F or below and freeze items at 0°F or lower to prevent bacteria growth. Don’t forget to organize your refrigerator to avoid cross-contamination, such as storing raw meats on the bottom shelf to prevent drippings from contaminating other foods.

Cooking to the correct internal temperature is critical

for eliminating harmful bacteria. Use a food thermometer to ensure meats, poultry and seafood reach their recommended temperatures. For instance, poultry should be cooked to 165°F to effectively kill harmful bacteria like Salmonella and E. coli.

When shopping, inspect food labels carefully. Look for expiration dates and allergen warnings and prioritize pasteurized products like milk and juice to reduce the risk of foodborne illnesses. These items undergo processes that eliminate harmful pathogens, offering added peace of mind.

For on-the-go meals, invest in insulated lunchboxes and ice packs to maintain safe temperatures. Refrigerate leftovers within two hours and reheat them to 165°F before serving to ensure safety.

By incorporating these food safety practices into your daily routine, you can confidently serve meals that nourish and protect your family. For more tips and insights, visit our Food section at GatherWisconsin.com/Food and explore how safe food practices enhance your household’s well-being.

F ather F ats: Where Seasonality Meets Creativity

By Cassie Sonnentag

Father Fats near Stevens Point is the ultimate blend of small-town charm and big-city culinary innovation.

Owned by Leah and Christian Czerwonka, this intimate, everchanging restaurant is a tasty showcase of the couple’s passion for food, community and creativity.

Christian, a classically trained chef who gained his culinary start in New Orleans, loves experimenting with flavors and seasonal ingredients that bring the brightest, freshest flavors to their guests.

“We wanted a place where people could try many different things,” Christian said, highlighting Father Fats’ ever-changing menu of 30 dishes, half of which can shift daily based on available, in-season produce and inspiration.

Leah, who manages the front of the house, calls the dining experience at Father Fats as “an invitation into their home.” Her approach to hospitality mirrors Christian’s philosophy in the kitchen: thoughtful and dynamic.

“For us, the restaurant is like hosting a great dinner party,” she said. “There’s a high in making someone’s day with an exceptional meal or outstanding service.”

Before opening Father Fats, the Czerwonkas honed their skills across the country. Christian, a Culinary Institute of America graduate, spent years working in New Orleans, Las Vegas and Atlanta under several chefs. Leah met Christian while managing bar programs at high-profile restaurants.

Their decision to move to Wisconsin was fueled by their growing family.

“We wanted our kids to grow up here,” Leah said. “It was also about creating a balance—we didn’t want to miss holidays and bedtime stories anymore.”

At Father Fats, the menu is a living document, updated daily to reflect the freshest ingredients. The couple collaborates with local farmers and visits the Stevens Point farmers market to source everything from heirloom tomatoes to whole rabbits.

“Seasonality isn’t just a buzzword for us—it’s our way of life,”

Christian said. “When farmers drop off produce or proteins, we build dishes around what arrives. It’s an exciting challenge.”

This approach extends to the restaurant’s bar program, which features cocktails, local beers and wines tailored to complement an evolving menu.

After more than a decade in business, the Czerwonkas are still driven by their intrinsic curiosities and ambition.

“We get bored easily, so we’re always looking for ways to innovate,” Christian said.

That spirit fuels their pop- up dining events, ranging from Mediterranean feasts to Irish pub nights, which offer both the team and diners a chance to explore new culinary territories.

For Leah, success is about staying true to their mission.

“We want to keep entertaining, inspiring and making people feel at home,” she said.

Father Fats is more than a restaurant— it’s an experience bound by passion, resilience and the endless possibilities of good food.

To learn more about Father Fats, including hours and special dining events, visit FatherFatsSP.com.

Chef Czerwonka utilizes fresh herbs from the restaurant's patio in various dishes and recipes featured at Father Fats.

The Father Fats menu regularly changes to showcase seasonality and utilize the freshest ingredients.

Shop the Season

at Your Local Farmers Market

By Kylie Ver Kuilen

Shopping the season at your local farmers market is a great way to enjoy the freshest flavors while making a positive impact on your health, budget and community. By choosing produce that’s in season, you can maximize taste, nutrition and affordability all while supporting local farmers and sustainable food systems.

Our bodies are designed to thrive on seasonal foods, which provide the essential nutrients and vitamins we need throughout the year. Not only is seasonal produce fresher and more nutrient-dense, but it also offers more flavorful options to add variety to your plate.

Shopping the season is also more affordable. When fruits and vegetables are in season, they grow more abundantly which reduces costs.

Buying locally further benefits the environment by cutting down on long-distance transportation, energyintensive growing methods and excess packaging. When you support local farmers, your money stays in the community, strengthening the local economy and investing in a healthier future for all.

Here’s how to shop the season at your local farmers market:

1. Know What’s in Season

Understanding what’s in season helps you choose the freshest, most flavorful produce. Use resources like the USDA Seasonal Produce Guide to plan your purchases.

2. Plan Seasonal Meals Ahead of Time

Just like grocery shopping, having a plan before your visit helps you shop efficiently and avoid food waste. Create a list based on your meals and factor in the ingredients you’ll need. Consider how you’ll use your fresh produce and only buy what you can eat or freeze. Shopping with a plan ensures you get the most out of your seasonal finds. Looking for inspiration? Check out the accompanying recipe for a spring and summer veggie-packed recipe for tomato soup and grilled cheese.

3. Talk to Your Local Farmer

One of the best parts of shopping at a farmers market is the opportunity to connect directly with the people growing your food. Farmers are a great source of knowledge about the best produce of the season, storage tips and creative ways to prepare your ingredients. Don’t hesitate to ask for recommendations, they may even introduce you to your new favorite recipe!

By following these tips, you can enjoy high-quality seasonal produce, support local farmers and make more sustainable food choices all while savoring the best flavors each season has to offer.

Farmers Market Tomato Soup and Grilled Cheese

Ingredients:

Tomato Soup

• 1 head of garlic

• 1 red bell pepper, halved and de-seeded

• 5 large carrots, cut into 1-inch pieces

• 3 large tomatoes, quartered

• 1 yellow onion, cut into wedges

• 2 tablespoons olive oil

• 1 ½ teaspoons salt

• 1 tablespoon Italian seasoning

• 1 teaspoon paprika

• 1 teaspoon black pepper

• 1/8 teaspoon cayenne

• 2 ½ cups of chicken or vegetable broth

Grilled Cheese

• 2 slices of sourdough bread

• 2-3 slices of your choice of Wisconsin cheese

• 2 tablespoons of butter

Garnishes

• Balsamic glaze

• Heavy cream

• Fresh basil

Instructions:

1. Preheat oven to 400 F

2. Slice off the top of the head of garlic and remove papery outer layers. Drizzle with olive oil and wrap in aluminum foil.

3. Place garlic, bell pepper (skin side up), carrots, tomatoes and onion on a large sheet pan. Drizzle with olive oil and sprinkle with salt, Italian seasoning, paprika, black pepper and cayenne. Roast for 40-45 minutes until all vegetables are tender.

4. About 10 minutes before the vegetables are done roasting, add broth to a large pot and heat until it’s hot.

5. Once vegetables are done, immediately add to the large pot of broth. Squeeze out the garlic from the cloves into the pot. Use an immersion blender and blend until smooth (this can also be done in a regular blender). Taste and add additional seasonings if necessary.

6. Serve hot with grilled cheese. Garnish with a drizzle of balsamic glaze and heavy cream. Top with fresh basil leaves. Bonus tip: Cut grilled cheese into cubes to use as croutons in your soup!

Athletes Should be Refueling with Chocolate Milk

If you are looking for the perfect rehydration beverage for the athlete in your life, consider reaching for chocolate milk.

Research has shown, time and time again, that chocolate milk is a great way to replenish the nutrients bodies need in recovery, including carbohydrates, proteins, vitamins, minerals and electrolytes.

Carbohydrates

Chocolate milk is a source of both natural and added sugars. After entering the bloodstream as glucose or fructose, our bodies store sugar molecules such as glycogen – which we rely on for energy. Muscles need to replace the glycogen used during physical activity – and that’s where chocolate milk can help!

Protein

Protein repairs and rebuilds muscle tissue. Cow’s milk is an excellent source of complete protein, containing nine

essential amino acids to aid in muscle repair and maintenance. Chocolate milk has an appropriate balance of protein to carbohydrates that is ideal for restoration.

Electrolytes

Electrolytes help maintain a body’s fluid balance. Electrolytes are lost through perspiration – especially sodium and potassium, both of which milk contains.

Vitamins and Minerals

Milk is a great source of thirteen essential nutrients required for optimal body function. Nutrients including chloride, magnesium and calcium are important for maintaining strong, healthy bones.

Additional Benefits

Outside of its nutritional benefits, chocolate milk helps restore fluids, is convenient and inexpensive. The fact that it tastes great is an added bonus!

As you can see, chocolate milk is a powerhouse beverage for recovery. Affordable, convenient and delicious, chocolate milk is the winning choice for athletes of all ages. Next time you are searching for the perfect post-workout drink, remember chocolate milk has everything to keep your body moving forward.

Prime Rib Trail The Wisconsin The Wisconsin

We asked our followers to share their favorite spots for a good prime rib across the state. Discover timeless flavors and new favorites across the Wisconsin Prime Rib Trail from Gather Wisconsin and the Wisconsin Beef Council.

1. Donny’s Glidden Lodge (Sturgeon Bay)

2. Black Otter Supper Club (Hortonville)

3. Schwarz's Supper Club (New Holstein)

4. The Packing House (Milwaukee)

5. Fredrick's Supper Club (Milton)

6. Village Bar Supper Club (Kieler) 7. The Del-Bar (Wisconsin Dells) 8. Rockton Bar (La Farge) 9. Re-Pete's Saloon & Grille (Black River Falls) 1 . Chicken Chaser's Bar & Grill LLC (Fall Creek)

11. ake’s Supper Club (Menomonie)

12. Lehman’s Supper Club (Rice Lake)

13. Pine Creek Pit Stop ( shland)

14. Pub N Prime (Saint Germain)

15. Somo Lake Resort (Tomahawk) 16. Loading one atery (Wausau)

Protect what you value most

For nearly a century, we’ve protected the futures, legacies, and livelihoods of Wisconsin families just like yours. Connect with one of our 150+ dedicated local agents today, and take the first step toward safeguarding everything you value most.