Posted: Thursday, June 4, 2009 --- 4:48 a.m.
How would you like recipes directly from immigrants to Wisconsin and the stories & old pictures behind them. The book "Flavor of Wisconsin", was so popular when it came out almost 30 years ago, they made a second edition with an interesting twist. That's the focus of this week's Hot Trends.
Called the Flavor of Wisconsin..the book with more than 450 recipe's... wants to save dishes from our grandparents at risk of being lost...
"Immigration has been such an important tradition in what flavors the culinary traditions."
The book also highlights traditions still being carried on today like the church supper.
" It was a way for people who live far away from each other on farms to get together and support each other and celebrate often their ethnicity but certainly the bounty of what was right there. "
Terese weaves the story to the present including the explosion of farmers' markets and popular items such as maple syrup.
" its one of the first spring tastes. It is literally the first taste of spring in Wisconsin. and we are hungry for something from the land and maple syrup is that basic, ancient Wisconsin taste."
Did you know that *Wheat was here long before the dairy industry. But the climate and soil were not kind to the immigrant's crops.
"These were folks like German and Swiss immigrants who had a history and tradition of dairying and making cheese..... "
So instead, they raised cows and made cheese. The rest *is history. The newer edition also includes recipe's from *newer immigrants.
"Right on through the 20th century and 21st century we have all kinds of new dishes and recipe's from Asian, southeast Asian and Latino immigrants to this date.. "
The book includes all the original recipe's from the first edition. But this also has new recipes that reflect the evolving flavor of Wisconsin. There will be a book signing at Barnes and Noble on Mineral Point Road next Tuesday from 7 to 9pm.
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