Many people take their kids to see Santa in December, and eventually have to wrestle with the question of belief. Writer Lesley Kagen tells us how she dealt with her son’s doubts about Santa.
Thanksgiving isn’t the only traditional fall feast. For those of Scandinavian descent, fall also means lutefisk suppers. Writer Eric Dregni tells us the story behind this famously pungent fish.
Temperatures are dropping in northern and central Wisconsin, and that’s got commentator Justin Isherwood thinking about his woodpile, and the joy of burning birch.
Every fall for the past six years, the O’Brien family farm near Brooklyn hosts an Old Time Barn Dance that draws hundreds of people. It’s a potluck dinner and dance inside a former dairy barn.
The Midwest is sometimes called the Third Coast or the Fresh Coast because of our Great Lakes. Writer Jill Sisson Quinn reflects on her own confusion over the bodies of water that surround us.
Many Wisconsinites are serious about eating locally. Commentator Patti See’s family took things really local with a delicacy that some have called the “chicken of the trees.”
In Madison, Carlotta Calmese bakes one of her family’s traditional desserts for Thanksgiving — peach cobbler. Wisconsin Life producer Cynthia Woodland brought us her story.
This transcript has been edited for brevity and clarity.
Thousands of Wisconsinites will take to the woods and fields this weekend for the nine-day gun deer season.
Writer Michelle Wildgen tells us about her first hunting trip.
Read more about her hunting experience and the Learn to Hunt program in Hunting for Beginners in Grow magazine from the UW-Madison College of Agriculture.
When the leaves fall and the temperatures drop, our meals tend to get hearty, rich, and warming. Today, commentator Brett Laidlaw introduces us to one of his favorite fall meals.
This is a simple method for homemade sauerkraut in small batches. Instead of committing to a big crock full of kraut, here the cabbage is fermented in quart jars. The method of fermentation is exactly the same for cabbage, beets, and kale.
Serves 4 to 6
Humble ‘kraut simmers to magnificence with wine, stock, bacon, and aromatic vegetables and herbs. This preparation is the basis of the famous Alsatian dish choucroute garnie, in which sauerkraut (choucroute) is “garnished” (garnie) with mounds of smoked meats and sausages.
Autumn is threshing time in Wisconsin. In celebration of the season and of the Wisconsin Book Festival, we bring you this story of an old fashioned threshing from Boy Life on the Prairie by Wisconsin-born writer Hamlin Garland.
Book lovers from all over Wisconsin will converge on Madison this week, for the annual Wisconsin Book Festival. Today, commentator Carrie Kilman gives us a peek into the life of a hardcore book lover.
Today’s winning ghost story is “Scrapbook of the Gods” from Joanna Truman of Burbank, California. It’s performed by Patrick Rothfuss, Lisa Spierer, and Coleman of the 9XM Players, with sound treatment from audio engineer Aubrey Ralph.
Yes, it may be the day after Halloween, but that doesn’t mean we can’t keep bringing you ghost stories. Here’s another story that made it to our semi-finals. It comes to us from Iulian Ionescu of Clifton, New Jersey.