Have you ever looked at food labels to find out if the business is based in Wisconsin? I do. So I was happy to find out that there's a movement here, and other places, to rent commercially licensed kitchens to people who have a recipe that they're sure will sell. They call these places food-business incubators and they also provide mentoring and other services much needed by people who have no experience in growing a business.

We're featuring The Farm Market Kitchen in Algoma on In Wisconsin on May 12. This "incubator" has helped 100 budding business owners since they opened their doors in 2001.

We'll meet a woman, JoAnne Penny, who's making some awesome Thai sauces and a man, Bill Ignowski, who's perfected a southern Italian pasta sauce to die for.

Too bad we can't offer tastes.

Tonight's episode (2/17) of In Wisconsin features the inspiring story of Dorothy Douglas, aka DJ Douglas, and her remarkable accomplishments. With a passion for flying, she disguised herself as a man to become a pilot and made a name for herself as "Sam Douglas" and wait until you see her other accomplishments including an appearance on the game show "To Tell The Truth."

Tune in and you'll meet Sam Thayer, one of the nations best foragers. He is the creator of the nation's first nature trail dedicated to teaching people about edible wild foods, the Standish Price Wild Food Interpretive Trail in Price County and then we'll go foraging for wild food in the heart of Madison. Nance Klehm is an urban forager who lives in Chicago. At Madison's Willy Street Coop class, she teaches students how to create an all-natural meal with edible wild plants found in the city.

In Wisconsin Reporter Andy Soth visits the forestry operation in the Menominee Reservation and explores the wisdom of Chief Oshkosh and his impact on a great northern forest. Those efforts have provided a living for Menominee Tribal Enterprises employees for 100 years and have resulted in an increase of trees in the harvested forest.

Our video postcard at the end of this week's show features a winter tour of the University of Wisconsin Arboretum. We hope you'll join us for a look at the people and places that make Wisconsin unique.

Warm up the griddle and get a stack of "cakes" going and think about topping it off with White Birch syrup. ????? What? White Birch Syrup?

Check it out, this Thursday marks the broadcast of a story we shot last summer on Wisconsin forager, Sam Thayer. Thayer has made White Birch Syrup in addition to hundreds of other foodstuffs from plants that he harvested from Wisconsin's landscapes. Thayer is one of the top names in the country in the world of foraging and this story focuses on his new venture: a nature trail devoted to wild edibles. It is, as far as Thayer knows, the only one in the nation. We travel the trail with Thayer this week. Cue the pancakes!

This morning I heard on NPR that one quarter of all the turkey consumed in this country is eaten between Thanksgiving and Christmas. I imagine there are a number of reasons for this, including the obvious--meals eaten to celebrate the holidays. But I really like turkey and dressing so I make this meal throughout the year. Am I really in the minority on this? Taking a page from Jo Garrett I'd like to conduct a blog poll. Send me your comments. When do you like to put a turkey on the table?

In this Thanksgiving week holiday, I return to the subject of pies. I don't usually make pies or keep pies around the house (temptation, temptation) but I sure do appreciate a good pie. I usually only partake when I'm on the road, shooting for IN WISCONSIN. And given the talents of Wisconsin's pie makers, I have had some darn good pie.

So, question – I'm up for making pie this Thanksgiving. Of course we will make a classic pumpkin pie but what are folks around the state making for a "second" pie????? I have started an informal survey and it seems that apple and pecan are the clear favorites. But I believe that our state's great food heritage should lead to some interesting choices for the "second pie".

Thoughts? Your second pie pick????????????????????????

And, have a great Thanksgiving!

I'm working on a story about Wisconsin Forager, Sam Thayer. Within the story Thayer describes "white birch syrup", syrup made from White Birch Trees. He said it's made in Europe and Alaska, seldom around here. Has anyone ever tasted White Birch syrup?? What did you think? Is Wisconsin missing a chance for a whole new food market??

I'm starting to research a topic that's bound to open my eyes to new possibilities. It's called Urban Foraging and, as I understand it, involves finding and eating plants that I would either not even notice, or consider weeds. We'll be videotaping in early October with a seasoned urban expert from Chicago. I can't wait to see what she finds in Wisconsin.