Terese Allen, a Wisconsin native and former chef, writes about the pleasures and benefits of regional foods, seasonal cooking, and culinary folklore. She has written several books on Wisconsin's food traditions, including "Wisconsin's Hometown Flavors" (Trails Books, 2003), "Fresh Market Wisconsin" (Amherst Press, 1993), "Wisconsin Food Festivals" (Amherst Press, 1995), "Cafe Wisconsin Cookbook" (University of Wisconsin Press, 2007), and "The Ovens of Brittany Cookbook" (Amherst Press, 1991). A food columnist for Madison's "Isthmus" newspaper and a former contributing editor of "Wisconsin Trails" magazine, Terese is also food editor for Organic Valley, the country's largest organic farmers' cooperative. She chairs southern Wisconsin's groundbreaking REAP Food Group and is a founding member and past president of the Culinary History Enthusiasts of Wisconsin (CHEW).
Harva Hachten earned a master's degree in journalism from Columbia University before joining the Wisconsin Historical Society as supervisor of publications in 1973. Along with "The Flavor of Wisconsin," Hachten wrote many articles for "Madison Magazine" and the "Milwaukee Journal" and was the author of "Kitchen Safari," an African cookbook, rereleased in 1998 as "Best of African Regional Cooking." Hachten lived in Madison. At the time of her death in April 2006, she was working on the revised edition of "The Flavor of Wisconsin."
Check out Terese Allen's website at http://www.tereseallen.com.