Defining Wisconsin’s supper club culture

Noted: “When I was a kid growing up in northern Wisconsin, there weren’t a lot of choices in the grocery store during wintertime,” said James Leary, the director of the Center for the Study of Upper Midwestern Culture at the University of Wisconsin at Madison. “Before shipping produce from Central and South America, you got a lot more pickled vegetables in the winter. So for relish trays, having pickled cucumbers, corn, mushrooms or root crops such as carrots and radishes are conventional.”