Observed arrival · 2026-10-25
Slow Food WI-SE’s kitchen calculators and heritage archive
The site presents free kitchen-calculator links and guides for sourdough, brining, fermentation, curing, and recipe scaling, alongside a southeastern Wisconsin food-history archive.
- For
- Home bakers, fermenters, and scratch cooks
- Worth noticing
- The curing tool is described as applying a 156 PPM limit to Prague Powder #1 and #2; this is a site-stated food-safety specification.
Field notes
The page says its archive covers Community Cooks workshops, the Milwaukee Apple Project, food-policy documents, and regional media citations. It describes itself as preserving a chapter established in 2007 and labels the calculators client-side; the extracted material does not expose their inputs, outputs, or validation. Curing guidance is framed around Prague Powder #1 and #2 and a 156 PPM limit, so readers should verify food-safety calculations independently.
Observed signals
Read the marks
Editorial observations of this landing page, not a rating.
One card from the complete issue