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" ... Put the sugar and lemon zest in a large bowl and, working with your fingertips, rub the ingredients together until the sugar is moist and fragrant. Add the rest of the dry ingredients to the bowl and whisk to combine. Drop in the pieces of cold butter and, again using your fingertips, crush, rub and blend the butter in. You’ll have flakes of butter and small pieces and this is just right. Pour the cold buttermilk over the mixture, switch to a fork and toss and stir everything together until the milk is absorbed – your dough might look like curds, but that’s fine. Don’t stir too much, too vigorously or for too long and if there are a few dry spots in the bottom of the bowl, ignore them. Reach into the bowl and knead the dough gently, folding it over on itself and turning it over 6 to 8 times. ... "
" ... The main restaurant, Aldo’s Farm & Table, was excellent, with lots of local flair and everything from Wisconsin’s beloved cheese curds to tender pork shank with spaetzle to homemade pasta, and indoor and outdoor dining. There’s a separate bar with its own menu, a food truck, on course grill stands, and a shockingly good taco stand, better than most gourmet attempts you find in big cities. The food is fun, very varied and amazingly affordable. ... "
" ... While Kielsmeier made the cheese, Leprino fixated on efficiency. He quickly realized he was dumping half his raw ingredients into the river in the form of whey, the calcium-rich liquid left over after curds are strained. Inspired by the 1964 World's Fair in New York, Leprino traveled to Japan to meet with scientists using milk proteins derived from whey to help the Japanese population grow taller. More than a half-century later, Leprino Foods remains the largest U.S. exporter of lactose, a by-product of sweet whey, and retains a large market share in Japan. ... "