FEAST by the Bay Community Cookbook
A family friendly cookbook featuring favorite local foods from the Chequamegon Bay region of Lake Superior

The Chequamegon Bay region of Lake Superior
is the “breadbasket” of northern Wisconsin.
From woods to water and farm to forest,
we are blessed with a great abundance of fresh, local food.

This cookbook is designed to help you enjoy these wonderful, healthy foods with your family and friends. It is loaded with
family-friendly, kid-tested recipes
that will add a little flair to your family meals.

These recipes use mostly local ingredients, but also include common non-local pantry items such as
oils, spices, and grains.  

Eating fresh, local food is a great way to improve your physical health and keep our local economy strong.
Local food doesn’t have to be expensive,
especially when you eat with the seasons!

Feel free to substitute ingredients that suit your taste,
your budget, and what’s already in your pantry.
Enjoy the FEAST!
This cookbook will be distributed throughout the community this coming spring, but you can access each recipe below.

Full text (PDF) of the cookbook is available here.

FEAST by the Bay Community Cookbook Recipes:

Click each title for an individual PDF.

Winter

Spring

Summer

Autumn

Thank you to all of our contributors and project partners!

Angelo Baca, Bayfield Food Producers Co-op, Britton Doolittle -  Deep Roots Farm, Caroline Perkins, Chef JonBoy Berthel - Penokee Mountain Foods, Chef Molly Siegler, Chef Noreen Ovadia - Cafe Coco, Chef Patrick Moore - A’viands Ashland School, Chequamegon Food Co-op, Greta Kochevar - Washburn School, Jamey Penney-Ritter, Jason Fischbach, Jeff Savage, Linda Gordon, Michael Stanitis - Sassy Nanny Cheese, Mino Wiisinidaa! Let’s Eat Good!, Mrs. Kucinski’s 4th Grade class - Washburn School, Owen Maroney, Spirit Creek Farm, Todd Rothe - River Road Farm, UW Extension - Bayfield County

Cookbook compiled by:

Magdalen Dale, Kellie Pederson, and Lilly Soshnik-Tanquist