As of July 2026, Wisconsin Foodie Season 16 aired in 2026 with 13 episodes — streaming now on Thirteen. Full episode guide and where to watch below.
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Wisconsin Foodie Season 16

2026 13 Episodes Documentary ⭐ 9/10

Wisconsin Foodie Season 16 is currently streaming on and , and it treats its subject with more rigour than the format usually demands. The 1-season run is exactly the right length for what it is doing. Its 9/10 TMDB score, built from 1 ratings, reflects a title that consistently delivers. The access secured here is hard to overstate. Start it whenever you need something guaranteed to land.

Wisconsin Foodie Season 16 arrived without much fanfare and built its audience the hard way — through word of mouth. The access Wisconsin Foodie Season 16 gets is remarkable — and the storytelling does full justice to it. Season 16 of Wisconsin Foodie includes 13 episodes. It aired from February 2026 to May 2026. Episodes include "Kinship Café and Food Center", "A Top Chef Dinner in Door County with Kat Turner", "Kingston Creamery Co-op, Owl Farm Dinner". It was aired in 2026. The restraint in Wisconsin Foodie Season 16 is what makes it trustworthy — it does not need to editorialise to make its point. It sustains a level of quality that very few manage to hold onto all the way through.

Wisconsin Foodie Season 16 is the kind of documentary you immediately want to recommend to someone else. It has built its own audience without needing a direct comparison. Best experienced as a single, sustained watch if your schedule allows. The access the production gets is remarkable, and the storytelling does full justice to it. Worth watching in order, from the beginning.

📡 Where to Watch Wisconsin Foodie Season 16

🇺🇸 United States
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🎬 Wisconsin Foodie Season 16 — Episode Guide

E1
Kinship Café and Food Center
2026-02-05
On Milwaukee’s Martin Luther King Drive, Luke visits Kinship — home to a café, urban farm and food center. He reunites with Chef Caitlin Cullen to explore scratch cooking, workforce training and dignity-centered food access — from cult-favorite fried chicken sandwiches to meals grown and shared with...
E2
A Top Chef Dinner in Door County with Kat Turner
2026-02-12
Fresh off Top Chef Season 22, Kat Turner returns to Door County to cook a hometown dinner at the Dörr Hotel. She visits iconic local cherry growers and producers, whitefish smokers and wild foragers, then links up with fellow Top Chef chefs to prepare a five-course, globally inspired yet Wisconsin-r...
E3
Kingston Creamery Co-op, Owl Farm Dinner
2026-02-19
At Kingston Creamery Co-op, Amish cheesemaker Nelson Schrock reveals how hand-milked cows and regenerative agriculture create award-winning blue cheese. The journey continues at Owl Farm, where Luke and Sanford (Milwaukee) Chef Justin Aprahamian transform Kingston blue and local ingredients into a t...
E4
Breakfast on the Farm with Hinchley's Dairy, Maybe Lately's
2026-02-26
June Dairy Month comes alive at the Dane County Breakfast on the Farm at Hinchley’s Dairy Farm, where pancakes, eggs and volunteers bring thousands together. The journey continues in Viroqua at Maybe Lately’s, where from-scratch biscuits, French toast and the iconic “Mr. Sandwich” showcase the care ...
E5
Stoney Acres Pizza Farm, Casimir Gold Maple Syrup, BroKogi
2026-03-05
The journey starts at Stoney Acres Pizza Farm, where farmer Tony Schultz turns wood-fired pizza nights into a delectable celebration. In Stevens Point, Luke and musician Adam Greuel (Horseshoes & Hand Grenades) tap trees and cook small-batch Casimir Gold maple syrup, before reflecting on food, music...
E6
Marieke Gouda, Noble Rind Cheese Company
2026-03-19
At Noble Rind Cheese Company, cheesemonger Sarah Clemens breaks down the craft of cut-to-order artisan cheese. The journey continues in Thorpe with Marieke Penterman, where raw milk travels from cow to vat, and a vertical tasting reveals the range of her celebrated Gouda — from young wheels to the f...
E7
Guerrilla Cookie, Three Waters Reserve, Willy Street Co-op
2026-03-26
Madison’s legendary Guerrilla Cookie makes a comeback. Luke traces the countercultural treat from baker Ted Odell’s off-grid shack to its revival by Steve Apfelbaum at Three Waters Reserve and Mike Olsen of Elegant Foods. Fueled by the Willy Street Co-op, the cookie returns as a fundraiser for wetla...
E8
Mint Mark, Vitruvian Farms, Ramp Sausage
2026-04-02
At Mint Mark in Madison, Chef Sean Pharr demonstrates how seasonally-driven cooking comes together. He showcases foraging-level relationships with Vitruvian Farms, crafts next-level ramp sausage and cooks with insanely gorgeous oyster mushrooms. Watch how Pharr uses peak Midwest ingredients to craft...
E9
The Art of Cheese Festival
2026-04-09
Luke immerses himself in the Art of Cheese Festival, from a lunch at Taliesin to dinners honoring female master cheesemakers. A pizza party with Dana Spandet of Flour Girl and Flame at Seven Acre Dairy Company captures the festival's spirit. In Wisconsin, cheese is a living expression of place, peop...
E10
50 Years of Seed Savers, Owamni
2026-04-16
Luke travels to Decorah, Iowa, for Seed Savers Exchange's 50th anniversary, joining Alice Waters, Sean Sherman and Linda Black Elk for a community dinner built on heirloom vegetables, wild rice and foraged foods. Then he heads to Owamni in Minneapolis, where chef Lee Garman's bison ribeye embodies t...
E11
Heartland Farms, Food & Farm Exploration Center
2026-04-23
Luke visits Heartland Farms in central Wisconsin, where fifth-generation farmer Jeremie Pavelski oversees hundreds of millions of pounds of chipping potatoes grown each year. Next, a stop at the Food + Farm Exploration Center in Plover reveals how exhibits and a teaching kitchen reconnect visitors o...
E12
Harbor View Cafe, Nettie’s Volta
2026-04-30
Luke travels to Pepin's Harbor View Cafe, a four-decade institution built on cooking to order, local sourcing and dishes like halibut with black butter caper sauce. Then it's on to Plum City, where Nettie's Volta shapes its menu from foraged ingredients and hyper-seasonal Midwestern produce. Explore...
E13
O&H Danish Bakery, Charlie's Smokehouse
2026-05-07
Luke joins Kurt Fogle - a Racine-based chef who got his start at Q&H Danish Bakery - to hand-fill and shape Wisconsin's state pastry from 18-layer Danish dough. Then he heads to Gills Rock at the northern tip of Door County, where Charlie's Smokehouse has brined and maple-smoked Lake Michigan whitef...

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