Explore Wisconsin, the Badger State
After all the cheese we had at the cheese factory, we had lots of energy for some outdoor adventures. Sofia had a long list of places to visit in Wisconsin. The Dells of the Wisconsin River was first on her list.
It was early morning when we hopped into a two-person canoe, with Sofia at the front and me at the back. We thought canoeing would be easy, but somehow our canoe made circles on the water. We were lucky to meet Jessie and Josh, who were passing by us as we struggled to steer our canoe.
“Hi kids! The person at the back should steer and call out when it’s time to switch sides. The person at the front sets the pace,” said Jessie. “Is it your first time on the Wisconsin Dells? Get ready for some amazing scenery!” said Josh as their canoe sped ahead.
With Jessie’s instructions, we finally started moving. Soon we entered the section of the river surrounded by amazing rock formations and canyons. Shaped by nature millions of years ago, some rocks towered a hundred feet over the water.
Jessie and Josh were taking pictures by one of the formations. They said they were going to the Dells Mill and Museum next and invited us along.
Almost 150 years old, Dells Mill is a red-stone flour mill located near the town of Augusta. There’s a big wooden wheel at the side of the mill rotated by the water cascading from a dam. This wheel was used to power the machinery inside the mill, grinding grain into flour.
We walked around the museum inside the mill, looking at the various tools that farmers used back in the day. We then looked at Sofia’s Wisconsin list and picked the Cranberry Highway as our next destination.
The Cranberry Highway is a 50-mile-long driving route past cranberry marshes and cranberry farms. We really enjoyed seeing the process of cranberry harvesting that we told you about in the journal and wanted to experience it again. As we were driving past another red “sea” of cranberries, we noticed a sign for the Warrens Cranberry Festival. We drove into the town of Warrens just in time for the cranberry parade.
See what else was on the rest of Sofia’s list by flipping through our Photos, Favorites and the Activity.
Thanks for traveling with us,
Sam and Sofia
Lake: Geneva Lake
Geneva Lake is one of the deepest lakes in Wisconsin. It was nice to walk around the lake, following a small path surrounded by sugar maple trees and wildflowers. I loved watching a flock of ducks on the lake’s sparkling water.
Festival: The Big Chill
The Big Chill is an annual snow sculpting festival held in Racine. We saw dozens of amazing snow sculptures everywhere. A big car made of snow was my favorite sculpture.
Landmark: Lambeau Field
In Green Bay, we visited Lambeau Field, the home stadium of Wisconsin’s football team, the Green Bay Packers. Capable of seating up to 80,000 fans, Lambeau Field is the largest stadium in Wisconsin.
Lake: Lake Monona
In Madison, we spent some time on Lake Monona. There are so many things you can do there, from fishing and biking to walking and waterfront dining. I loved seeing how the city buildings light up the lake’s water in the evening.
Festival: Bayfield Apple Festival
The Bayfield Apple Festival in Bayfield is an annual festival that celebrates Wisconsin’s apple harvest. At the festival, I tried many treats made from apples. Candy apples were my favorite.
Landmark: Allen-Bradley Clock Tower
In Milwaukee, we saw the Allen-Bradley Clock Tower. It features the largest four-faced clock in the Western Hemisphere! Nicknamed the “Polish Moon” after its historic Polish neighborhood, the clock is lit up by fluorescent tubes at night.
Wisconsin Potato Salad Recipe
In the late 1800s, many Germans immigrated to America’s Midwest, including Wisconsin. They brought their culture, food, and traditions with them. One dish that has become a Wisconsin favorite is potato salad. Follow the directions below to try it!
- 7 red potatoes, cleaned, peeled and cubed
- ½ tsp salt
- 5 slices bacon
- ½ cup celery
- 1 tbsp parsley, chopped
- 1 cup green onion, chopped
- 3 eggs, boiled
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1½ cup mayonnaise
- In a large pot, cover the potatoes with water and cook until tender. Salt the potatoes when the water comes to a boil.
- Drain the potatoes and set aside.
- In a skillet, fry the bacon until it is evenly crisped. Drain the grease off the bacon with paper towels.
- Crumble the bacon on a plate and set aside.
- In a bowl, mix the celery, parsley, green onion and potatoes.
- Cut the boiled eggs in half. Remove the yolks and place in a dish.
- Mix the mustard, vinegar and mayonnaise with the egg yolks.
- Add the mayonnaise mixture to the potatoes and stir the ingredients together. Add salt and pepper to taste.
- Sprinkle the crumbled bacon on top.
- Chill the potato salad for at least an hour before serving. Enjoy!