One lane of the Highway 23 bridge will open on Saturday, June 12. Highway 14 will also be closed in Mazomanie, please allow extra time for this detour. See the hours and directions page for more information.

Meet the 2021 Food Artisans

May 24th

The Food Artisan Immersion Program (FAIP) at Taliesin seeks to expose participants to the multi-faceted world of foodways and how those facets work with each other to explore Taliesin’s guiding question: How do we live now?  Program participants reside at Taliesin and engage in a variety of experiences related to growing, harvesting, cooking, and presenting food, in addition to considering the cultural aspects of food.  Each year, a new group of talented individuals arrives to interact with Taliesin’s built and natural environments, adding fresh perspectives to the existing food culture in the Driftless Area of Wisconsin.  Meet this year’s class:   

2021 Food Artisan Immersion Program Participants

Emily Kauffman (she/her/hers)

In the grief of COVID and all we have lost, the Food Artisan Immersion Program spoke of much-needed connectivity to me, a celebration of sorts of what sustains us—land, food, community, and art.  So I am here, eager to draw on my interdisciplinary studies and past experiences in multiple sectors of the farm-to-table movement (farm, co-op, organic bakery, farmers market, and specialty foods market).  I look forward to engaging all my senses in this hands-on environment, learning what wholeness prompts in me.

Jay Anderson at the Frank Lloyd Wright Visitor Center

Jay Anderson (he/him/his)

I am an adoptee from Seoul, South Korea, and grew up on the west side of Madison.  I love the outdoors and spend as much time paddleboarding, biking, fishing, swimming, and foraging as possible.  Cooking and gardening are a big part of my day-to-day life, so this program is incredibly satisfying.  I’ve spent twenty-four years in the restaurant industry, mainly bartending.  Recently I expanded my love of cooking as the assistant chef for the Frank Lloyd Wright Foundation in Spring Green, Wisconsin, and Scottsdale, Arizona.  At Taliesin West in Arizona, I became the head chef and cooked for the School of Architecture at Taliesin and the Foundation.

Cultivating community and sharing fellowship over a meal on the estate.

Rita Hindin (she/her/hers)

For my beloved, wise, non-literate grandma, preparing and sharing food was love.  I’ve had tons of schooling—undergrad Latin and Greek major and Public Health/Epidemiology graduate studies.  And I’ve arrived back close to my grandma’s understanding of the centrality of food, caring, and sharing.  I describe myself as an advocate, researcher, and activist reclaiming food’s centrality to human and ecosystem well-being, culture, pleasure, and ethical commerce. Presently I’m part of an amazing group working to create a Rye Revival.  Through the Food Artisan Immersion Program, I anticipate growing in my capacity to “do” Rye Revival from a more grounded hearth. 

Ellery Stritzinger (she/her/hers)

Ellery Stritzinger is coming to Taliesen following several years working in Cultural Resources and Museum Collections for the National Park Service.  She plays soccer and sits in the sun as much as possible.  Ellery is excited to get her hands in the dirt, gardening, and get involved with local husbandry practices.

Keep up with this year’s FAIP participants as they learn from and contribute to local foodways during their culinary journey at Taliesin.  Follow us on social media (@taliesinwi), and be sure to subscribe to our e-newsletter for frequent updates.  

Tasting, testing, and eating are integral parts of the program.