Wisconsin State Journal, 11.06.08
When Wisconsin farmers harvest a bumper crop of bell peppers or butternut squash, a new group of frozen-food producers stuffs the peppers with Wisconsin feta and wild rice and bathes squash-filled
ravioli in Wisconsin dairy products. Their approach benefits the farmers, their own businesses and consumers hungry for locally produced foods with locally sourced ingredients and no additives.
UW-Extension's Agricultural Innovation Center and Thrive, a regional economic development group, started the pot boiling Sept. 24 with the idea for an ag business incubator.
When Wisconsin farmers harvest a bumper crop of bell peppers or butternut squash, a new group of frozen-food producers stuffs the peppers with Wisconsin feta and wild rice and bathes squash-filled
ravioli in Wisconsin dairy products. Their approach benefits the farmers, their own businesses and consumers hungry for locally produced foods with locally sourced ingredients and no additives.
UW-Extension's Agricultural Innovation Center and Thrive, a regional economic development group, started the pot boiling Sept. 24 with the idea for an ag business incubator.