Inga Witscher visits small farms and makers finding new ways to preserve traditional practices. She meets with a sheep farmer, a maple syrup producer, a beekeeper, and several small family farms in this PBS Wisconsin original production.

Inga visits the Mystic Water Fiber Mill in Mondovi and meets with Roxy, who shows how she and her husband, Dave, take wool and other animal fibers and process them into yarn.

Around the Farm Table host, Inga Witscher, travels to Monroe, Wisconsin to meet with Kalee Schaefer, a young woman who has taken over the management of a herd of cattle on the Wegmueller Dairy Farm. Kalee talks about her duties on the farm, and why she loves working with dairy cows.

Dairy farmer Inga Witscher makes cheddar cheese using the milk from a micro herd of Jersey Cows. She invites us into her pasture and explains why Jerseys are her favorite breed of cow and why they're a perfect fit for her farm.

Wisconsin is known for its expert cheesemakers and wide variety of artisanal cheeses. Around the Farm Table host, Inga Witscher shows her method for slicing up a large truckle of aged Wisconsin cheese in order to get it ready for market.

Using fresh ingredients and an easy method for making a pie crust from scratch, Inga walks us through her recipe for baking a simple yet elegant apple tarte.

People often ask Around the Farm Table host Inga Witscher why she wanted to create a television show about farmers. In this reply video, Inga explains her original motivation for starting the show, and what it’s meant to her to be able to tell the stories of so many farmers and food producers around Wisconsin.

Inga Witscher visits with members of a grassroots network of women farmers in southwestern Wisconsin called the Soil Sisters. She learns about habitat restoration from a woman who restores native prairie, visits with a farmer who is raising a heritage breed of pigs on pasture, and discusses the Soil Sisters group with one of its founders.

Inga travels across Wisconsin to learn all about Kernza, a new perennial grain being used in brewing, baking and as a forage crop for livestock. Along the way she visits a brewery using Kernza to make beer, tries a loaf of bread made from Kernza grain, and learns about the grain's environmental benefits from a university professor.

Inga travels to the small community of Prairie Farm, Wisconsin to visit three unique farms. Along the way she learns about the importance of buying locally-grown flowers, preserving a rare breed of goat, and how a married couple developed America’s first organic pumpkin seed oil. She prepares a meal of corn chowder to share with her new friends.

Join Inga for a tour of her dairy farm in western Wisconsin as she takes us from the pastures to the milking barn, and into the new creamery where she shows us how she makes her clothbound farmstead cheddar cheese. Along the way she and her father talk about their lives as dairy farmers and cheesemakers before taking a trip to the Eau Claire farmers market.

Inga shows us how to keep life going through the cold Midwestern Winters. She visits a winter greenhouse and a modern root cellar in Duluth, then she visits the American Birkebeiner in Hayward and serves up a warm snack for a group of young skiers.

Inga celebrates America’s Dairyland. She visits the World Dairy Expo in Madison to learn about the world’s largest gatherings of dairy farmers. After the expo, she visits the Sassy Cow Creamery, a family-owned farm that makes ice cream. Back at Inga’s place, we get an update on her own dairy farm since losing her barn to a devastating fire. Finally, Inga prepares a classic Wisconsin cheese fondue.

Inga visits the Oneida Nation of Wisconsin to tour various agricultural projects. She visits Tsyunhehkwa organic farm to learn about a proprietary strain of white corn, hemp, and grass-fed cattle. She then learns how the Oneida Nation brought a herd of bison to Wisconsin before visiting the Oneida Nation Orchard. Chef Arlie Doxtator visits to show her the traditional way of making white corn soup.

Inga cooks a meal made entirely of ingredients produced by local friends. She learns about urban beekeeping from a beekeeper whose hives are all located in yards and gardens in the city of Eau Claire. She then picks up some grass-fed beef from a farming family in Neillsville, and pays a visit to a friend who is growing garlic near Fairchild. She hosts a barbecue for her friends at the farm

Inga invites friends to the farm for a trail ride, live country music and a campfire barbecue. She travels to the town of Dane to meet a family who are producing high-quality bourbon from the corn they grow on their farm. She then meets up with some ranchers in Hillsboro who use their horses and rodeo skills to herd cattle. Inga’s brother pays a visit to the farm to show her how to shoe horses.

Inga celebrates the spring by taking a trip to the Driftless Region. She visits and urban greenhouse in Lacrosse, then travels down to Viroqua to harvest wild ramps and talk with a family who are homesteading. She prepares a meal of ricotta dumplings with ramp pesto for her neighbors who are helping her clean up after her barn fire.

Inga explores different ways to preserve the summer’s bounty. She visits fruit farmers in LaValle and Menomonie who are using different methods to grow fruit orchards, then passes by Gilmantown to meet a man who is growing herbs and flowers for a boutique line of herbal teas. Inga’s cousin Cece visits the farm and they make currant jam.

Inga meets with Wisconsin farmers who've found different ways to earn a living with goats. She travels to Cross Plains to meet a dairy goat farmer who makes artisanal cheese, then up to Mondovi to meet with a friend who makes goat milk soap. Finally, she takes a hike to meet ecologists who use grazing goats to manage natural wildlife areas. She makes a goat cheese frosting cake for friends.

Inga visits Cherry Tree Mushroom Farm and America’s Largest Pheasant Farm in Janesville to gather ingredients for the Book Club’s lunch with John Hildebrand, author of ‘Mapping the Farm.’