terese allen
About | Taste of Wisconsin | Food & Sustainability | Foodways & Culinary History | Contact


other works
presentations and media

• “Have Tastebuds, Will Travel: Discovering the World through the Medium of Food”

• “Eating Words: The Ingredients of Successful Food Writing”

• “Sustainable Agriculture: Resources and Recipes”

• “Cheese, Brats and Beyond: A Tour of Wisconsin Food and Folklife”

• “Specialties of the Lord's House: Food and Folklore at Wisconsin Church Suppers”

• “Memories are Made of This: Ethnic Holiday Food Traditions of the Dairy State”

tricia bross



Cooking Classes
• Fresh from the Market: Cooking with Seasonal Produce
and Regional Products

• Discover Maple Syrup

• Lamb: The Other Red Meat

• Yumbo Gumbo

• Cooking with Artisanal Cheese

• Vegetables from A to Z

• Fresh Ways with Asparagus

…and many more


"Local Flavor” and “Farmers’ Market,” Isthmus newspaper, Madison, Wisconsin

Rootstock Recipes, Organic Valley’s e-magazine

• "Dining In” and ”Wisconsin Cuisine,” Wisconsin Trails magazine

• "Cooking with the Seasons,” Wisconsin Women

• "Around the Table,” Anew (now Brava) magazine

• "Choice Cuts,” Sustainable Times

• “Eastside Eats,” Eastside News newspaper (Madison, Wisconsin)


Events and Projects
REAP Food Group: Food for Thought Festival, Take Back the Table (fundraiser cookbook), Farm Fresh Atlas, Pie Palooza fundraiser

Culinary History Enthusiasts of Wisconsin (CHEW):
Monthly speakers

Madison Area Community Supported Agriculture (MACSAC): From Asparagus to Zucchini (cookbook)

Goodman Atwood Community Center (Madison): International Dinner, Harvest Dinner, Picnic in the Park (fundraiser cookbook), Full Pantry Block Program.

• Books for Cooks (food literature club)

• Madison Area Technical College Culinary Trades Advisory Board

• Recipe Contests: REAP Food Group, Wisconsin Trails Magazine, Organic Valley

• “Traditional Foodways of Wisconsin: Folklife Survey,” Wisconsin Humanities Council, 1996