Cooking in America's Heartland: simple ingredients cooked in an ordinary fashion define typical Midwestern fare. Generous cuts of meat, dairy products and hearty American fare are typical regional offerings

Prepared Foods, Jan, 2004 by Wilbert Jones

America's Dairy Capital

Wisconsin is the largest cheese-producing state in the U.S., with more than 120 dairy plants in operation. The state is the world's fifth largest cheese-producing region, and produced 1.1 million tons of cheese in 2002, according to the U.S. Department of Agriculture (Washington).

Organic Valley Family of Farms (Lafarge, Wis.) started its business in 1978 by forming a group of small organic farms to produce cheese, milk, cream, butter and eggs. Now, the company has expanded into the meat and poultry business. Some new products are Italian Chicken Sausages. Pork Brats and Hardwood Smoked Bacon. All products are produced and sold as 100% certified organic.

The Midwest is steeped in old traditions, and many of its foods are simple fare that satisfy by being comforting and familiar. This basic cuisine can inspire many foods that also will be welcomed by other Americans.

Website Resources:

www.mortons.com--Morton's of Chicago, Morton's Restaurant Group

www.charlietrotters.com--Trotter's To Go

http:/abcnews.go.com/sections/business/Living/elitemeat_030715_csm.ht ml--Article on certified organic meets

www.nppc.org/about/index.html--National Pork Producers Council

Wilbert Jones is the president of Healthy Concepts, a food and beverage company that provides menu, recipe and product development consulting services. Call 312-335-0031 or e-mail: wjhenlthycancept@aol.com.