The Perennial Plate’s seventh episode takes us to Wisconsin, where we dive past the cheddar to get to the heart of what the state’s food is all about: tradition.

Here’s a taste of what you’ll find in this episode of The Victory Garden’s Edible Feast:

Underground Food Collective: Jonny Hunter is the man behind a meat-processing business that’s preserving the craft of curing meats. He walks us through the process of making sausage (surprisingly not gross) and tells us how he works to honor the animals that go onto their tables and family farmers.

Roller Coaster Farms: Charlotte Doherty takes us on a tour through her farm, introducing viewers to adorable, happy piglets and a herd of cattle. Although some of them will eventually make it onto a dinner plate, Doherty says they live their days on the farm on their own terms — with everything from natural breeding times to homemade feed and ample time at pasture.

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Ruesch Century Farm: That name is no lie. Brian Ruesch’s family has had their organic cranberry farm for 100 years — always growing those tart little berries that make it to our Thanksgiving suppers. Ruesch brings viewers on a quick cranberry harvest on which he forgoes industrial harvest machinery for good ol’ cranberry rakes.

The Creative Vegetable Gardener: Megan Cain is out to teach Madison residents how to grow their own food, right in their back (or front) yards. The pro gives us some DIY gardening tips for overwintering our temperature-sensitive plants and raising herbs.

Lao Laan-Xang: Christine Inthachith and her mother, Bounyong, are the duo behind Madison’s first Laotian restaurant. They take viewers into their home for a little cooking class to make a traditional squash curry and chicken larp.

Check your local listings for more episodes here.

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