Wisconsin is known for producing a lot of products, like cheese, milk, and beer. It’s the state’s history with the beer industry that made one listener wonder what happened to Wisconsin’s breweries during prohibition.
This story is part of Wisconsin Life and WPR's WHYsconsin project. What have you always wondered about Wisconsin, its people or its culture that you want WHYsconsin to look into? You ask the questions, and we find the answers!
There’s a street on Madison’s east side that’s dotted with large-than-life birds. A sandhill crane, a red-winged black bird, a pink flamingo. No two are alike — except for a couple of cardinals.
Angela Fitzgerald is off to Milwaukee to uncover the practices and processes behind the Native Wellness Garden. This urban garden is run by the Gerald L. Ignace Indian Health Center, and practices sustainable agriculture in a growing space supporting First Nation communities.
Ricardo Gonzalez came to the United States in the 1960s when his family left Cuba following the Revolution. Ricardo eventually settled in Madison where he served on the Common Council, and opened the iconic Cardinal Bar.
When it comes to organic farming Robert Pierce has the answers. “I believe that if you eat healthy foods, you get a healthy mind.” Pierce learned about food at an early age from his grandmother on Madison’s Southside.
It’s designated as one of Wisconsin’s ten most endangered buildings, and the fact that is still standing is amazing in and of itself. At 110 feet long and 30 feet wide, the Lutze Housebarn sits on the National Registry of Historic Buildings.
Carson Gulley was a Black culinary, radio and TV pioneer in the mid-1900s. Now, his legacy lives on at the University of Wisconsin-Madison, after it named a dining venue after him.