Executive summary by darmansjah
In western Wisconsin, pizza grows on farms. At popular weekly picnics (BYO lawn chairs and drinks), pizza is pulled from a wood-burning oven by the same farmer who produced nearly every ingredient, from onions to sausage. Near Lake Pepin, A to Z Produce and Bakery started the trend in 1998; it’s become a Tuesday pilgrimage across the upper Midwest. Now more farms fire up their ovens and claim others night of the week, each offering a distinct slice of pastoral charm: A to Z overlooks rolling hills; Cochrane’s Suncrest Gardens is tucked into a wooded sliver of a valley; Nelson’s Stone Barn was built in 1896.
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