FoodCrush
196 episodes - English - Latest episode: about 1 year ago - ★★★★★ - 26 ratingsGet hungry. On the FoodCrush podcast, OnMilwaukee Dining Editor Lori Fredrich and Culture Editor Matt Mueller tackle the ins and outs of dining, food facts, interesting ingredients and myriad topics related to food and beverage. Expect smart talk, lively debate and plenty of fascinating conversations with some of the scene’s most interesting people.
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Episodes
Fine Dining in a carry-out world: Inspiration from Sanford Restaurant
October 07, 2020 23:00 - 1 hour - 96.8 MBFor 30 years, Sanford has been a Milwaukee staple. And Chef Justin Aprahamian has been a part of that story for the last 18. This week on FoodCrush, we sit down with Aprahamian to chat about his experience at the helm of one of the city’s most iconic restaurants and the ways he and his staff have navigated the challenges of the COVID-19 pandemic. From shifting gears and offering family meals for carry-out, to bringing joy to customers by releasing a Wisconsin State Fair-inspired menu, Aprah...
Sorella: Bringing a Taste of New Jersey to Milwaukee
October 01, 2020 00:00 - 1 hour - 103 MBIf you love food and you're also a fan of “The Sopranos,” you'll likely remember the scene where Vito Spattafore prepares a home-cooked meal of pork chops and vinegar peppers for Jim "Johnny Cakes" Witowski. The Italian-American dish, which is thought to have origins in the Neapolitan dish costolette di maiale con papaccelle, is an East Coast staple. It’s also a dish that conjures fond, familiar memories for New Jersey natives Chef Kyle Toner and Paul Damora, co-owners of Sorella, a nascen...
From Grilled Cheese to Guy Fieri: A chat with MacKenzie Smith
September 23, 2020 21:00 - 1 hour - 105 MBCheese makes the world go ‘round here in the Dairy State. But it was also the foundation on which MacKenzie Smith, author at Grilled Cheese Social and chef for the Black Dolphin Inn in New Smyrna Beach, Florida, built her storied career in food. On this week’s podcast, we sat down with Smith to learn more about her journey from food blogger to Food Network chef. During our chat, she talks about the early years of Grilled Cheese Social, a blog she started while in graduate school, the Reddit...
From Grilled Cheese to Guy Fieri: A chat with MacKenzie Smith
September 23, 2020 21:00 - 1 hour - 105 MBCheese makes the world go ‘round here in the Dairy State. But it was also the foundation on which MacKenzie Smith, author at Grilled Cheese Social and chef for the Black Dolphin Inn in New Smyrna Beach, Florida, built her storied career in food. On this week’s podcast, we sat down with Smith to learn more about her journey from food blogger to Food Network chef. During our chat, she talks about the early years of Grilled Cheese Social, a blog she started while in graduate school, the Reddit...
Creativity & coronavirus: One caterer’s story
September 16, 2020 22:00 - 1 hour - 61.6 MBRestaurants across the nation have been implementing unprecedented levels of creativity to remain open during the COVID-19 pandemic. But what about all of the caterers whose livelihoods are based on folks getting together and celebrating special occasions? This week we talked with Dan Nowak, founder and owner of Tall Guy & A Grill, a catering operation that’s made a name for itself by serving well-executed locally sourced fare for weddings, parties and corporate events for nearly a decade....
Cracking the code on delicious doughnuts 🍩🍩
August 26, 2020 02:00 - 1 hour - 75.8 MBClose your eyes for a moment and imagine a truly delicious doughnut.Its dough is buoyant and buttery with a subtle, satisfying chew. Its icing is smooth and sweet, but not cloying. It's indulgent; but at the same time balanced and restrained. That's just the sort of doughnut that Chef Jackie Woods sought to create when he opened Donut Monster, a playfully named doughnut shop that’s taken a humble comfort food and elevated it to a new level. This week on FoodCrush, we’re exploring the wor...
Vegan comfort food spells success for Twisted Plants
August 19, 2020 05:00 - 1 hour - 63.7 MBOpening a restaurant is never a small feat. But opening a first restaurant during a pandemic is even moreso. Such was the case for Arielle and Brandon Hawthorne, who first launched their plant-based food truck Twisted Plants in May of 2019 and – just one year later – have successfully made the transition from mobile food operation to restaurant. This week on FoodCrush, we talk with Brandon Hawthorne about the Twisted Plants journey, their inspiration for launching a plant-based business a...
The quandaries of bar ownership in the age of COVID-19
August 12, 2020 19:00 - 1 hour - 88.6 MBAs the COVID-19 pandemic continues in the U.S., bar and restaurant owners are faced with numerous challenges. For most, questions like “How do I keep both my employees and customers safe?” and “How do I do so while remaining afloat?” are at the fore of every decision made about everyday operations. On this week’s podcast, we chat with Nat Davauer, owner and operator of Draft & Vessel, about the quandaries he faces as a bar owner. We talk candidly about how community gathering places have co...
The quandaries of bar ownership in the age of COVID-19
August 12, 2020 19:00 - 1 hour - 88.6 MBAs the COVID-19 pandemic continues in the U.S., bar and restaurant owners are faced with numerous challenges. For most, questions like “How do I keep both my employees and customers safe?” and “How do I do so while remaining afloat?” are at the fore of every decision made about everyday operations. On this week’s podcast, we chat with Nat Davauer, owner and operator of Draft & Vessel, about the quandaries he faces as a bar owner. We talk candidly about how community gathering places have co...
Community, advocacy & change: A conversation with Chef Francesca Hong
August 04, 2020 21:00 - 1 hour - 82.5 MBAs restaurants struggle to make it during the COVID-19 pandemic, many chefs and workers are speaking out and fighting for legislation that aims to preserve the livelihoods of 15.1 million restaurant industry employees. But one Madison chef is taking the fight one step further. She’s running for Wisconsin State Assembly. On this week’s podcast, we talk with Francesca Hong, chef and co-owner of Morris Ramen, about her motivation in seeking out a position in the State Assembly. During our disc...
Paul Bartolotta on hospitality in the age of coronavirus
July 29, 2020 17:00 - 1 hour - 90.9 MBThe Bartolotta Restaurants have built their reputation on their dedication to offering guests memorable dining experiences. In fact, many have looked to them as exemplars, viewing Bartolotta-trained staff as some of the most valued in the industry. But these restaurants, like so many others, have not been immune to the uncertainty and financial strains presented by the COVID-19 pandemic. This week on the podcast, we engage in a candid conversation with Chef Paul Bartolotta, two-time James ...
Lao street food in the time of coronavirus: A story of bravery, joy & deliciousness
July 22, 2020 01:00 - 1 hour - 72.2 MB"If you really want to make a friend, go to someone's house and eat with him...the people who give you their food give you their heart." – Cesar Chavez If you need a bit of joy in your life (we all do), join us on this week’s podcast during which we talk with Victoria Sithy, co-owner of Sweet Basil, a bold new Lao restaurant which opened in the midst of the COVID-19 pandemic. During our chat, Sithy shares the story of how her family entered the restaurant business, the thinking that went in...
Lao street food in the time of Coronavirus: A story of bravery, joy & deliciousness
July 22, 2020 01:00 - 1 hour - 72.2 MB"If you really want to make a friend, go to someone's house and eat with him...the people who give you their food give you their heart." – Cesar Chavez If you need a bit of joy in your life (we all do), join us on this week’s podcast during which we talk with Victoria Sithy, co-owner of Sweet Basil, a bold new Lao restaurant which opened in the midst of the COVID-19 pandemic. During our chat, Sithy shares the story of how her family entered the restaurant business, the thinking that went in...
Why supporting Black-owned restaurants is so important during COVID-19
July 14, 2020 22:00 - 1 hour - 76.5 MBIt’s a well known fact that the COVID-19 pandemic has been brutal for bars and restaurants. In fact, that ugly reality is becoming more and more clear as restaurants across the nation struggle to remain open. It’s a quandary that leaves food lovers asking, time and time again: What can be done? Today we’re talking with L. Maxwell McKissick, founder of Serve 60, a non-profit organization dedicated to promoting volunteerism across the U.S. During our chat, McKissick talks about his organizati...
Sustainability & social responsibility in the world of seafood
July 08, 2020 23:00 - 1 hour - 75.6 MBSeafood is delicious. But much of what makes it to the Midwest isn't as fresh as we think it is. Combine that with the fact that the industrial fishing industry has a history of leaving destruction in its wake. Environmental considerations sit side-by-side with the need for fair, safe working conditions for fishermen and traceability for the seafood itself. All of these things create a conundrum for food lovers who’d like to eat delicious food while also supporting a fair, just food system...
Triciclo Peru: Operating a brand new restaurant during a global pandemic
June 24, 2020 16:00 - 1 hour - 61.4 MBOpening a restaurant presents myriad challenges under ordinary circumstances. Owners need to spend time and energy attracting diners to their venue, educating them about the food being served and building a core audience that will sustain their business financially for years to come. Even experienced operators know that it takes time to fall into a groove with service, maintain consistency and find ways of keeping customers coming back time and time again. Those challenges become even more ...
Wisconsin Foodie host Chef Luke Zahm
June 17, 2020 15:00 - 1 hour - 82.8 MBPassion is the heart of nearly every conversation we entertain on the FoodCrush podcast. But few guests come to the proverbial table with a more passionate stance than Chef Luke Zahm, co-owner of Driftless Cafe in Viroqua, Wisconsin and host of “Wisconsin Foodie.” From his upbringing in a small town in Vernon County, Wisconsin to the series of events that inspired him to open Driftless Cafe, Zahm shares not only his story but his fervor for the agricultural roots that make the State of Wisc...
Breaking the hard seltzer mold: A conversation with Press Premium Alcohol Seltzer
June 09, 2020 05:00 - 1 hour - 72.4 MBEveryone seems to love a little bubbly. And that’s likely one of the reasons why the hard seltzer market has taken off in recent years, with industry experts estimating that the beverage segment will will continue to gain momentum, increasing from $500 million in annual sales to $2.5 billion by 2021. Among the brands making headway in the marketplace is Press, a premium alcoholic seltzer founded by Amy Walberg. The brand, based in Milwaukee, is one of just a few independent woman-owned hard...
Press Hard Seltzer
June 09, 2020 05:00 - 1 hour - 72.4 MBEveryone seems to love a little bubbly. And that’s likely one of the reasons why the hard seltzer market has taken off in recent years, with industry experts estimating that the beverage segment will will continue to gain momentum, increasing from $500 million in annual sales to $2.5 billion by 2021. Among the brands making headway in the marketplace is Press, a premium alcoholic seltzer founded by Amy Walberg. The brand, based in Milwaukee, is one of just a few independent woman-owned hard...
Everything you need to know about natural wine
March 11, 2020 20:00 - 1 hour - 73.7 MBNatural wine is definitely having a moment. But what is it? How is it different from “regular” wine? And why is it swiftly becoming one of the most sought-after categories in the beverage market? On this week’s podcast, we’re going deep with Allison and Bradley Kruse, owners of Nonfiction Natural Wines, about exactly that. We delve into the world of natural wines, a tradition of wine-making that’s been around for centuries, but which saw a resurgence in France during the 1990s. We discuss...
Moving craft cocktails forward with the owners of Lost Whale
March 04, 2020 23:00 - 1 hour - 76.4 MBGreat bars are spots where you can sit back, relax and unwind after a long day. They’re innately social: a place to gather with friends, celebrate milestones and raise a glass to the future. The best of the best are also pushing boundaries with tasty, innovative cocktails. On this week’s podcast, we’re chatting with Daniel Beres and Tripper Duval of Lost Whale in Bay View, Wisconsin, a spot which exemplifies the creative, yet casual vibe that characterizes the modern cocktail scene. During...
We talk smoked meat with Jason Alston of Heaven’s Table BBQ
February 20, 2020 00:00 - 1 hour - 62.3 MBSmokey. Tender. Mouthwatering. Great barbeque is all of those things. And Chef Jason Alston is serving up the goods at Heaven’s Table BBQ in the Crossroads Collective. But what are the secrets behind the smoked meats that bring customers back time and time again? We chat with Alston about his journey to making some of the best barbeque in the city. Along the way, he shares his thoughts on what makes great barbeque, the family history that inspired his love for smoked meats and a few of his ...
Andrew Miller talks pizza & the inspiration for Flourchild
February 12, 2020 13:00 - 1 hour - 61 MBEverybody loves pizza. But Milwaukee has never seen the likes of what will be coming out of the kitchen at Flourchild, the newest endeavor from the folks at Merriment Social and Third Coast Provisions. On this week’s podcast, Chef Andrew Miller shares the details on his passion-fueled journey to create the original recipe for the pizza at Flourchild. From the painstaking details of their slow-fermented crust made with freshly milled flour to the inspiration behind the restaurant’s focus o...
Mia LeTendre of Strange Town
February 05, 2020 20:00 - 1 hour - 57.5 MBEvery chef has a unique story to tell. On this week’s podcast we chat with Mia Le Tendre, chef and co-owner of Strange Town, the globally inspired plant-based small plates restaurant on Milwaukee’s reinvigorated East Side. During our conversation, we trace her food journey back to her childhood growing up in Central Wisconsin, her experience working her way through film school and the development of her passion for fresh, locally inspired flavors. Along the way, she shares the philosophies...
Mia LeTendre of Strange Town
February 05, 2020 20:00 - 1 hour - 57.5 MBEvery chef has a unique story to tell. On this week’s podcast we chat with Mia Le Tendre, chef and co-owner of Strange Town, the globally inspired plant-based small plates restaurant on Milwaukee’s reinvigorated East Side. During our conversation, we trace her food journey back to her childhood growing up in Central Wisconsin, her experience working her way through film school and the development of her passion for fresh, locally inspired flavors. Along the way, she shares the philosophies...
Jarvis Williams & AnneMarie Sims discuss teen success with ProStart culinary program
January 22, 2020 20:00 - 1 hour - 59.5 MBIn 2016, Milwaukee Public Schools implemented ProStart, a nationally recognized culinary arts track for high school students that aimed to change the trajectory for students, offer them valuable life skills and prepare them for future jobs in the service industry. On this week’s podcast, we chat with two key players who keep the program running at Bay View High School, one of four MPS secondary education institutions who offer ProStart to students. Chef Jarvis Williams, formerly of SURG Res...
A spirited chat with cocktail writer Robert Simonson
January 15, 2020 14:00 - 1 hour - 57.3 MBBest known for his work for the “New York Times,” Wisconsin native and cocktail writer Robert Simonson has established himself among the nation’s best beverage writers. In addition to his work for numerous prominent publications, he is also the author of four books: “The Martini Cocktail” (2019), the 2018 James Beard Foundation nominee “3-Ingredient Cocktails” (2017), “A Proper Drink” (2016) and “The Old-Fashioned” (2014). On this week’s podcast, we chat with Simonson about a host of topic...
A spirited chat with cocktail writer Robert Simonson
January 15, 2020 14:00 - 1 hour - 57.3 MBBest known for his work for the “New York Times,” Wisconsin native and cocktail writer Robert Simonson has established himself among the nation’s best beverage writers. In addition to his work for numerous prominent publications, he is also the author of four books: “The Martini Cocktail” (2019), the 2018 James Beard Foundation nominee “3-Ingredient Cocktails” (2017), “A Proper Drink” (2016) and “The Old-Fashioned” (2014). On this week’s podcast, we chat with Simonson about a host of topic...
Eric Olesen of O&H Danish Bakery & the wonders of kringle
January 08, 2020 05:00 - 1 hour - 81.3 MBWisconsin is home to a variety of delicious foods, from crispy fried cheese curds and sausages to indulgent butter burgers. But among the foods with the most storied histories is a Danish treat with a special Wisconsin twist: kringle. On this week’s podcast, we go directly to the source for information on this pastry, which was brought to the State by Danish settlers and remains among the area’s most beloved pride points. During our chat, Eric Olesen, co-owner of O&H Danish Bakery, offers i...
FoodCrush Podcast: We talk kringle with Eric Olesen of O&H Danish Bakery
January 08, 2020 05:00 - 1 hour - 81.3 MBWisconsin is home to a variety of delicious foods, from crispy fried cheese curds and sausages to indulgent butter burgers. But among the foods with the most storied histories is a Danish treat with a special Wisconsin twist: kringle. On this week’s podcast, we go directly to the source for information on this pastry, which was brought to the State by Danish settlers and remains among the area’s most beloved pride points. During our chat, Eric Olesen, co-owner of O&H Danish Bakery, offers i...
Chef Paul Funk & Saint Kate's secret steakhouse
December 24, 2019 23:00 - 1 hour - 76.3 MBWhen you head to a steakhouse, you know more or less what you’re going to get: quality steaks, probably seafood, and numerous comforting side dishes. All are generally served in a dimly lit environment with a traditional service model. But not at Saint Kate, Milwaukee’s first Arts Hotel, where everything is a bit unexpected. On this week’s podcast, we chat with Saint Kate Executive Chef Paul Funk about his culinary journey, from his childhood interests in food, to his work in Colorado, Fran...
Patricia & Milunka Radecevic of Three Brothers Restaurant
December 19, 2019 00:00 - 1 hour - 73.8 MBFor 63 years, the James Beard Award winning Three Brothers restaurant has been serving up not only delicious, comforting Serbian fare, but a level of hospitality that few other restaurants can rival. This family-owned restaurant was birthed of necessity; but its legacy has become one of love, family and tradition that has been carried through three generations. On this week’s podcast, we talk to Patricia and Milunka Radecevic about the history of the restaurant, which was founded by Milun R...
Kurt Fogle & Ryan Oschmann of Bass Bay Brewhouse
December 11, 2019 20:00 - 1 hour - 84.8 MBSome restaurants aspire to creating something new and innovative. Still others aspire to creating comfort and familiarity by preserving beloved food traditions. Such is the case for Kurt Fogle and Ryan Oschmann, two long-time friends who joined forces to open Bass Bay Brewhouse, a modern restaurant that preserves the comfort and community inherent to the Wisconsin supper club tradition. On this week’s podcast, we chat with Fogle and Oschmann about their food journeys, the passions that bro...
A chat with Daniela Varela of Ruby's Bagels
December 04, 2019 22:00 - 1 hour - 60.9 MBMaking bagels is an art. It's also a science. And when the two come together, the result is a near work of art. The ideal bagel possesses a glossy caramelized exterior, a distinctive crispness and a soft, chewy interior that has a mellow, yet complex flavor. Among the passionate bakers who've embarked on the quest to create perfectly chewy finely flavored bagels is Daniela Ruby Varela, the owner of Ruby’s Bagels. During this week's podcast, Varela shares the story of her serendipitous j...
A crazy culinary chat with Nick Chipman of Dude Foods
November 20, 2019 20:00 - 1 hour - 58.4 MBIn August of 2010, Nick Chipman created an over-the-top midnight snack, which he dubbed The Veatloaf Sandwich. It featured a variety of leftovers from his fridge: a slice of veal, a chunk of homemade meatloaf, a fried egg, cheddar cheese and mayonnaise sandwiched between two slices of toasted wheat bread. Little did he know that this inaugural (and comparatively tame) sandwich would lead to hundreds more in-your-face culinary creations, a good number of which would become viral sensations. ...
Nepalese cuisine with Barkha Limbu Daily of the cheel
November 13, 2019 17:00 - 1 hour - 78.6 MBOpening a new restaurant is tough work. But it’s even more difficult when you’re also introducing your dining audience to a cuisine with which they're unfamiliar. On this week’s podcast, we chat with a restaurateur who’s successfully done both. In this fascinating podcast, we talk with Barkha Limbu Daily, co-owner of the cheel, about her journey to restaurant ownership. During our chat, she speaks frankly about both the joys and challenges of opening a restaurant, from restoring an histori...
Lao cuisine with Alex Hanesakda of SapSap
November 06, 2019 22:00 - 1 hour - 57.9 MBLarb. Green papaya salad. Sticky rice. Historically, the food of Laos has flown under the radar in the U.S., often taking a back seat to more popular dishes from Thailand; but all of that is changing as young chefs take the reins, introducing the cuisine to an increasingly inquisitive American palate. Among those young upstarts is Alex Hanesakda, owner of SapSap, a food-based business through which he has introduced the food world to both food products and experiences that underscore both ...
Lao cuisine with Alex Hanesakda of SapSap
November 06, 2019 22:00 - 1 hour - 57.9 MBLarb. Green papaya salad. Sticky rice. Historically, the food of Laos has flown under the radar in the U.S., often taking a back seat to more popular dishes from Thailand; but all of that is changing as young chefs take the reins, introducing the cuisine to an increasingly inquisitive American palate. Among those young upstarts is Alex Hanesakda, owner of SapSap, a food-based business through which he has introduced the food world to both food products and experiences that underscore both ...
Chef Kevin Sloan talks restaurant ownership, travel & cooking for the stars
October 23, 2019 19:00 - 1 hour - 69.1 MBSome chefs work in restaurants. Others share their talents in less traditional venues. In this week’s podcast, we chat with The Pabst Theatre Group’s executive chef Kevin Sloan, a culinary professional who spends his days and nights shopping and cooking for artists and musicians who visit the Cream City. During our chat, Sloan offers a peek into his day to day creating menus for performers that pass through the doors at the Pabst and Riverside Theaters. But he also takes us on a fascinating...
A chat with Julian Kegel of Kegel’s Inn, Part 2
October 16, 2019 20:00 - 1 hour - 73.5 MBIf you’ve been to Kegel’s Inn, you know that it’s one of Milwaukee’s few remaining German staples. Founded in 1924, the restaurant and beer hall is a piece of living history and a well-preserved landmark that offers a snapshot into Cream City History. But it takes a great deal of work to keep an iconic restaurant running. In this week's podcast (part two of a two-part episode), we chat with Julian Kegel, the 4th generation owner of Kegel’s Inn in West Allis about his decision to take over ...
A chat with Julian Kegel of Kegel's Inn, Part 1
October 09, 2019 22:00 - 1 hour - 66.6 MBThe choice to take on a family business is tough. And when that business has persisted for nearly 100 years, it's even more challenging. In this week's podcast (part one of a two-part episode), we chat with Julian Kegel, the 4th generation owner of Kegel’s Inn in West Allis about the years leading up to his decision to take over the family business. During our conversation, he shares his story, from working for his dad’s business (Wheel & Sprockett) to living with Jim Hoyt, renowned mentor ...
A sweet chat with Purple Door Ice Cream owners Lauren & Steve Schultz
October 02, 2019 22:00 - 1 hour - 69 MBMilwaukee might be a land flowing with frozen custard; but there are an increasing number of local ice cream shops that are giving the classic frozen treat a run for its money. Among them is Purple Door Ice Cream. Founded by two former educators, Lauren and Steven Schultz, Purple Door has been serving up delicious ultra-premium ice cream since 2011, growing the business from a small wholesale business to a successful ice cream empire with three locations throughout the Milwaukee Metro area....
Eat right for your genes: A chat with Sherry Zhang of Genopalate
September 19, 2019 00:00 - 1 hour - 63.3 MBIn this week’s podcast, we take a dive into the world of genetic research with Sherry Zhang, founder and CEO of Geopalate, an innovative company which uses the power of genetic analysis to assist consumers in identifying the foods that are most beneficial to their body and health. During our conversation, Zhang offers insights into the rapidly growing field of genetics and explains in simple terms how that research can be used to assist consumers in taking control of their well being. She o...
Jesus Gonzalez on tacos, food trucks and community
September 11, 2019 21:00 - 1 hour - 56.7 MBFood is often credited for its power as a unifier, as a tool to build community and for its ability to bring people from various backgrounds and walks of life together in community. On this week’s podcast we talk to Jesus Gonzalez, a young entrepreneur and chef who has built bridges with his Mazorca taco truck and championed Latino/a culture and community through his work as co-founder of the new Zocalo Food Park. During our chat, Gonzalez shares his journey from Milwaukee’s South Side to c...
Lisa Kirkpatrick & Paul Zerkel of Goodkind
September 05, 2019 00:00 - 1 hour - 77.2 MBChefs Paul Zerkel and Lisa Kirkpatrick have made a name for themselves over the last decade through their work at Roots, Wolf Peach, Odd Duck and most recently their own restaurant, Goodkind. Both express their personal stories through the food they serve; but we were curious to learn more. So we sat down with the Bay View chefs to chat about work, life and love. During our conversation, we review their careers in both Milwaukee and Oregon, the similarities between Portland and Milwaukee an...
CBD in the world of food & beverage
August 28, 2019 21:00 - 1 hour - 106 MBLittle more than two years ago, it was easy to be blissfully unaware of CBD. But not anymore. Cannabidiol (CBD)-based products have seen exponential growth in the U.S. as consumers grow more and more interested in its potential to alleviate any number of ailments from inflammation and pain to acne, anxiety, insomnia, depression, post-traumatic stress and even cancer. And the food and beverage industry has taken note. Restaurants, grocers and small food manufacturers have begun adding CBD oil...
Preserving history at Nite Owl Drive-in
August 22, 2019 00:00 - 1 hour - 86.9 MBThe drive-in restaurant is a dying breed. Born in the mid-twenties following the automobile boom, the drive-up restaurants saw their hey-day in the 1950s and 60s before gradually losing steam to the new-fangled drive-thru restaurants. This week on the podcast, we chat with Chris Roepke, third generation owner of Nite Owl Drive-in, an old-school joint that’s been serving up burgers, ice cream, malts and shakes since 1948. He shares the history of the drive-in, his thoughts on keeping the ico...
Meredith Leigh on ethical meat & food advocacy
August 14, 2019 10:00 - 1 hour - 110 MBMeredith Leigh is a mother. A farmer. A butcher. A chef. She’s worked as a teacher and a non-profit director. She’s also the author of “The Ethical Meat Handbook,” and “Pure Charcuterie: The Craft and Poetry of Curing Meats at Home.” Her mission? Discover and share pragmatic solutions related to sustainable, ethical, real food. On this week’s podcast, we talk face-to-face with Leigh about some of the tough questions facing our food system including elitism in the food movement, food justice...
Jennifer Clearwater on Reviving Lovino Sangria
August 07, 2019 18:00 - 1 hour - 105 MBHow did a tried and true Napa Cabernet drinker become the owner of a bottled sangria company? It’s a story we’ll explore on this week’s podcast with Jennifer Clearwater, owner of Lovino Sangria. From her fortuitous meeting with original Lovino Sangria owners Jamie and Erica Zdroik, to her journey in recreating the flavors of the latent sangria brand with the help of Craig Fletcher of Mona Rose Winery in Ashwaubenon, Wisconsin, we’ll explore the ins and outs of Clearwater’s unexpected passio...
Plant-based cuisine with Melanie Manuel
July 31, 2019 21:00 - 1 hour - 104 MBMainstream demand for plant-based cuisine has resulted in 2019 being declared Year of the Vegan. Growth in flexitarian diets means plant-based alternatives have gained mass-market appeal, and even long-time meat-heavy markets like Milwaukee have seen exponential growth in access to vegetable-based fare. In this week’s podcast we chat with Melanie Manuel, chef-owner of Celesta, a relatively new East Side restaurant specializing in vegan fare. Along the way, she shares her thoughts on restau...