Wisconsin Foodie - Season 8 (2018)

Travel the Mississippi to see the effects of farm runoff on Bayou fisheries. Margaret Krome of the Michael Fields Institute rallies Wisconsin farmers to rethink practices and be more conscious of runoff. The goal is to bring Louisiana fishermen together with Wisconsin farmers over food.

Explore Milwaukee's beer garden culture with Hans Weissgerber, operator of the Estabrook Beer Garden. Hans collaborated with the county parks system to revive beer gardens in Milwaukee. Later, we find ourselves abroad in Munich, to tour the iconic Hofbrauhaus and more.

From farm to plate, Eau Claire is reinventing itself through food. At nearby Together Farms, Andy and Stephanie Schneider share their pasture-raising philosophy, restaurant links and epic Burger Night. The Informalist's Chef Amy Huo uses their meat in her innovative, locally focused menu.

Meet husband-and-wife duo Kate and Dan Jacobs of the Plate Collective. By day, Dan Jacobs is the chef/owner of DanDan restaurant and Kate is a potter; by night, they join forces to put on special dinners. The Plate Collective pairs local chefs' culinary ideas with Kate's creativity.

Join Chef Dan Fox of Heritage Tavern in Madison as he prepares dinner for 200. We visit J. Henry Bourbon with Chef Fox as he tours the farm with owner Liz and Joe Henry for inspiration. Once a grain farm, J. Henry Bourbon now utilizes its own grains to produce bourbon.

Tour a busy plant in Plain and meet Bob Wills, master cheesemaker and president of Cedar Grove Cheese - with a taste test along the way. Also meet local artist John Riepenhoff of The Green Gallery, who is working with Bob Wills and Clock Shadow Creamery to develop a Double Cream Colby.

Host Kyle Cherek visits Dominion Valley Farm in Allenton to meet farmers Brandon and Tammera Dykema and learn about their flock of heritage turkeys. Then, he visits the River Food Pantry in Madison to see how some Thanksgiving magic happens each year.

Venture out into Horicon Marsh to learn the art of duck hunting with experts Keith Warnke, Mark Kakatsch and Jennifer Wirth. On the way, find out more about the marsh and duck calling techniques. Then, visit The Natural Way in Mayville to enjoy lunch prepared with wild duck from the Marsh.

Take a western Wisconsin burgers-and-beer tour. Visit Prairie du Chien's legendary Pete's Hamburger Stand, home of one of Wisconsin's first burgers. They've crafted their unique style of burgers for more than 100 years. Next, tour Potosi Brewery and the National Brewery Museum in Potosi.

Travel to Washington Island for a smorgasbord of chicken, ribs, pork and brisket at one of Wisconsin's most popular BBQ competitions. Meet up with organizer Dick Jepsen, then go behind the scenes with pro BBQ competitor Tim Schopp, of Tim's Full Belli Deli in Oshkosh.