“We continue to learn how to be better cheesemakers and how to best use the milk that our cows produce.”

“The milk’s flavor profile directly affects your cheese. You need good milk to make good cheese.”

Riojana has been a certified Fair Trade cooperative since 2006.

“We exceed what an organic farm is required to do. This is how turkeys used to be grown. We haven’t changed. The world of poultry production changed around us.”

Bison need no grain, little labor, no subsidies, and they like the snow.

“What do you need to feed the soil to make a healthy plant?”

“We want a perfect apple—but if you spray everything, you aren’t going to have any apples at all.”

We visited B&E’s Maple Syrup farm during the height of their short production season.

“We have high expectations,” says Tiffany Cade, owner of Deep Rooted Farm. “It’s one thing to grow food, it’s another thing to grow high-quality, super-nutritious, beautiful food.”

We’re romantic enough to think we’re doing this for the planet.

Dustin Ebert has been making wines at Rochester’s Salem Glen Winery since 2007. It’s a family business.

On Caledonia Street, on La Crosse’s North side, you’ll find PFC’s most local winemaker, DnA Vintners.

Early morning in Galesville, Wisconsin. It’s already well into the workday for Harmony Bork and Sally Reimer, the two sisters who own Renaissance Breads and Pastries.

“Twenty years ago, we were the weird hippies. Now you can go into Target and buy our coffee.”

“Upscaling’s not a healthy thing. What gets lost is sustainability.”

“Summer crops are gushing off the plants. Tomatoes and beans, peppers and eggplants.”

According to USDA figures, close to nine million birds died on Minnesota poultry farms during the avian flu outbreak in the spring of 2015—either of the virus or euthanization to prevent the spread of the disease.

Resourceful organic grain farmers go to great lengths to bring their product to market.

We’re growing. Next step is to continue having fun.”