50-by-50 Episode 3 “Wisconsin”
When I flew into Madison, Wisconsin, I had no idea I was about to embark on a whirlwind adventure filled with farm-fresh experiences, culinary delights, and unforgettable connections. As the first to arrive (thanks to some flight delays for the others), I got a head start exploring the charming town of Viroqua with event organizers Brian, Danielle, and Sharon.
Once the whole crew assembled at the beautifully restored Hotel Fortney, we dove into delicious local food and craft beers, swapping stories and getting to know each other. (Pro tip: Telling everyone you arrived in a limo with a hot tub is a great icebreaker, even if it’s not exactly true!)
Our journey truly began the next morning as we set out to discover the heart of Organic Valley’s operations. Picture this: a sea of happy cows sauntering out to pasture, the earthy scent of a working dairy farm, and the satisfying “whoosh” of modern milking equipment. We even got to try our hand at feeling the pulsing suction of the milking machines (on our fingers, not actual cows – don’t worry!).
But the real magic happened at Owl Farm, where Chef Luke Zahm and his wife Ruthie have created an immersive dining experience that defies description. Imagine edible art supplies for painting portraits of your dinner companions, butter dramatically browned on sizzling hot stones, and fish delicately steamed in parchment paper. The grand finale? A chocolate cheesecake that had us all swooning.
At Organic Valley headquarters, we got a crash course in the company’s humble beginnings and impressive growth since 1988. We even got to play “big shot executives” in the boardroom, brainstorming some pretty wild (and maybe brilliant?) marketing ideas. Who knows, you might see some of them come to life in the future!
The culinary adventures continued at the Driftless Cafe, where we turned our table into an impromptu photo studio to capture the mouthwatering dishes. And because no trip is complete without a little DIY action, we wrapped up the night with a late-night cooking session. Armed with a borrowed griddle, a blowtorch, and some creative substitutions (cinnamon tea instead of ground cinnamon, anyone?), we whipped up a Wisconsin-inspired “apple pie” that was part Lunchable, part gourmet experiment, and entirely delicious.
This Organic Valley experience was more than just a trip – it was a chance to connect with the land, the people, and the passion behind the products we love. From cow selfies to blowtorch mishaps (sorry, Samantha!), every moment was a reminder of the care and creativity that goes into sustainable, organic farming.
So the next time you pour a glass of Organic Valley milk or bite into one of their cheeses, remember: there’s a whole world of dedicated farmers, innovative chefs, and yes, even some happy cows, behind every bite.