April 4, 2019 27 min
Overview
Visit a farm in Pulaski, where farmer Chris Jaworski grows a highly sought-after variety of organic soybeans. Next, James Beard-nominated chef Luke Zahm travels to Milwaukee to visit Simple Soyman, Wisconsin’s only tofu manufacturing facility. On his way back to the Driftless Café, Zahm stops to pick fresh watercress that he incorporates into a show-closing dish.
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