How one Wisconsin chef is helping preserve Black-owned farms and foodways

How one Wisconsin chef is helping preserve Black-owned farms and foodways

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

In this week’s episode, we talk about the Ivy House’s “Taste of State Fair” event, and we interviewed La Crosse Chef Adrian Lipscombe about her 40 Acres & a Mule Project.

Chef Adrian Lipscombe’s ’40 Acres & A Mule Project’

Chef Adrian Lipscombe | via 40 Acres & A Mule’s Instagram

Chef-owner of Uptowne Café and Bakery in La Crosse, Adrian Lipscombe is raising money for her project, 40 Acres & A Mule. Her goal is to support Black farmers and preserve Black foodways. Lipscombe plans to purchase land to guarantee farm to table resources for the food industry. She has already raised over $100,000.

“My vision is to have a sanctuary to hold the history, food, and stories of Black culture in food and farming.   This land will be used to teach other how to farm, archive Black foodways and the importance of Black farms.  The 40 acres of land will tell the story of how Blacks grew food through our ancestral ways to today.” – Adrian Lipscombe

Taste of State Fair

From Aug. 6 to 12, Ivy House in Walker’s Point is hosting ‘Taste of State Fair.’ The event will feature a take on Wisconsin State Fair favorites from seven vendors, including Tall Guy & A Grill, Pete’s Pops, Tots on The Street, Ivy House, Milk Can, Smoke Shack and Happy Dough Lucky.

You can try a variety of dishes including cream puffs, Old Fashioned-style cream puffs, warm mini-donuts, fresh-squeezed lemonade, gourmet stuffed tater tots, grilled corn, deep-fried cheese curds, loaded baked potatoes, wings, popsicles, giant pickles, sandwiches and more!

88Nine Radio Milwaukee