Welcome…

To a publication that in 3 short years has become the most popular publication devoted to the Badger State.

Our Wisconsin is colorful…it’s conversational….and it’s the first magazine that brings together readers from across the state to share stories and photos that show why life in Wisconsin is truly special.

If you live in Wisconsin, you know what we mean!

In this publication you’ll find stories that are 100% positive and filled with fun.   It’s armchair reading you’re sure to enjoy because it’s lighthearted, honest and real. 

With so many voices in the blend, Our Wisconsin is much more than a magazine.  It’s a friendly conversation among neighbors.  We’re confident this is the only magazine that combines feature stories from avid Harley riders and our gentle Amish neighbors. Now that’s diverse…and it’s real-life Wisconsin.

Issue after issue, Our Wisconsin is positively packed with lively stories and vivid color photos that make you proud of this great state we call…Our Wisconsin.

Fun Features in Our Current Issue…

Skiing It Safe. Doc Bland, a physician from Westby, studied ski jump design and helped make the sport safer worldwide.

Carving Out Their Dreams.Wood-carver and his wife engraved the love of nature into their home. Look and see what they’ve created.

“I’m Walking on Clouds!” said Beloit’s Gloria Mitok, who found the key in our Treasure Hunt—and made three people happy.

The Iceboat Cometh.Fond du Lac County teen found the boat of his dreams with help from an old sailor he’ll never forget.

The Cap with the Flaps.In 1903, Kaukauna’s George “Stormy” Kromer and his wife, Ida, invented warm headwear that’s still popular today.

Flights of Fancy.“University of Lawsonomy”, a sign that long baffled Racine County motorists, is part of the legacy for Alfred Lawson, dreamer.

Giant Fruits of Labor.These extreme Wisconsin gardeners grow produce you won’t find at any grocer—but you can grow your own!

Blue Hills or Bust. Chicago-area native recalls her move to the wilds of Rusk County…and 30 years later has never regretted it.

The Town That Maps Forgot. Come visit a unique community—population 2—with an early-day post office, police station and more.

Smiles from the Emerald Isle. Greendale’s Limerick Hall of Fame is filled with mirthful verse guaranteed to bring a grin.

Hold Your Horses!The Columbus Sleigh Rally, the second Saturday in February, offers action and fun for participants and spectators.

And More! Click here to see!

 

 

 

 

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Attention Snowbirds

If you’re headed south for the winter, call the friendly customer service folks in Harlan, Iowa at 877-902-9760 by no later than Nov. 14, 2016 and ask them to change your mailing address to where you’ll be staying.
That way your magazines, beginning with the Dec/Jan 2017 issue (mailed in late November), will follow you south. Or you can change it yourself by clicking on the Subscription Customer Service button at left. You can do the same upon your return, as well.

Have a safe trip—and don’t forget your sunscreen!

 

A Recipe Correction from 
Our Feb/March Issue….
 
ON PAGE 72 of the current issue, we present a recipe for Wisconsin Pea Soup.   Unfortunately, the ingredients list was not included, instead, we repeated the list for an adjacent recipe on that page.
Here’s the entire recipe…and here’s hoping this soup warms you in the winter days ahead!
 
Wisconsin Split Pea Soup
         1       pound dry split peas
         2½   quarts water
         1      meaty ham bone
         1½   cups chopped onion
          1      cup each chopped celery, carrots and potatoes
          1      teaspoon dried parsley flakes
          ½     teaspoon pepper
          ¼     teaspoon garlic salt
          ¼     teaspoon dried marjoram
 
In a soup pot or Dutch oven, place peas, water and ham bone. Bring to a boil; reduce heat. Cover and simmer for 2 hours or until peas are almost tender. Remove ham bone; set aside. Add remaining ingredients to the soup pot. Bring to a boil; reduce heat. Cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally. Remove ham from the bone; cut into bite-size pieces. Return ham to the soup; heat through. Season with salt and pepper to taste.

 

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