Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwaukee.This week, we’re sitting down with Stevenson, who candidly shares his personal story, from growing up on a reservation in Northern Wisconsin to beginning his journey to reconnect with his Native roots. Along the way, he shares his food story, from his motivation to enter the restaurant industry to the experiences that led him to pursue a better understanding of indigenous foodways. Stevenson also paints a picture of what guests can expect at his first restaurant, Miijim, which will open this spring on Madeline Island, a sacred cultural hub for the Ojibwe.

Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwaukee. This week, we’re sitting down with Stevenson, who candidly shares his personal story, from growing up on a reservation in Northern Wisconsin to beginning his journey to reconnect with his Native roots. Along the way, he shares his food story, from his motivation to enter the restaurant industry to the experiences that led him to pursue a better understanding of indigenous foodways. Stevenson also paints a picture of what guests can expect at his first restaurant, Miijim, which will open this spring on Madeline Island, a sacred cultural hub for the Ojibwe.

Wisconsin’s Miijim to contribute to Indigenous food renaissance

What goes into building a restaurant? This week we’re sitting down with hospitality veteran Rob Levin, co-owner of 2A Wine Merchants and the forthcoming 1033 restaurant to find out more about the inspiration behind the 14-seat restaurant.During our chat, Levin shares his vision for 1033, the thinking behind the design of the restaurant and the elements of the restaurant’s menu, created by Chef Justin Carlisle of Ardent. We also delve deeply into the topic of hospitality, answering questions like: What goes into providing a great experience for guests? What elements make a restaurant memorable? And why it’s a good thing if your restaurant isn’t right for everyone.

What goes into building a restaurant? This week we’re sitting down with hospitality veteran Rob Levin, co-owner of 2A Wine Merchants and the forthcoming 1033 restaurant to find out more about the inspiration behind the 14-seat restaurant. During our chat, Levin shares his vision for 1033, the thinking behind the design of the restaurant and the elements of the restaurant’s menu, created by Chef Justin Carlisle of Ardent. We also delve deeply into the topic of hospitality, answering questions like: What goes into providing a great experience for guests? What elements make a restaurant memorable? And why it’s a good thing if your restaurant isn’t right for everyone.

14 seats:  The making of 1033

Samantha Mitchell

It was 2016 when Samantha Mitchell took the initiative to plan her first events under the moniker SamanthaStarr Events. At the time, the public relations and marketing graduate was working full time for a local nonprofit and pursuing her passion for events planning on the side. Six years later, Mitchell is taking an entrepreneurial leap and leaving the comfort of her day job to pursue her events company full time. We sat down with Mitchell to chat about her entrepreneurial journey, the wins and losses she’s experienced along the way and the specific skills that have helped her to pay the bills. Along the way, she shares insights into the events she’s created, from MKE Fest to Battle of the Chefs, the little details that have made her business a success and the grand plans she has for the future.

It was 2016 when Samantha Mitchell took the initiative to plan her first events under the moniker SamanthaStarr Events. At the time, the public relations and marketing graduate was working full time for a local nonprofit and pursuing her passion for events planning on the side. Six years later, Mitchell is taking an entrepreneurial leap and leaving the comfort of her day job to pursue her events company full time.  We sat down with Mitchell to chat about her entrepreneurial journey, the wins and losses she’s experienced along the way and the specific skills that have helped her to pay the bills. Along the way, she shares insights into the events she’s created, from MKE Fest to Battle of the Chefs, the little details that have made her business a success and the grand plans she has for the future.

Behind the scenes with Samantha Mitchell of SamanthaStarr Events

Ruta Kahate

Indian fare has long been seen as complex and time-consuming. And certainly, there are many dishes that require special techniques, a laundry list of spices and more time than your average American home cook might wish to spend cooking. Fortunately, there are easy ways to create simple, fresh Indian dishes that are also big on taste.This week, we're talking to Chef Ruta Kahate, owner of Ruta's restaurant and author of "6 Spices, 60 Dishes," a brand new cookbook which showcases myriad options for remarkable Indian fare that can be easily pulled together, even on a busy weeknight. During the podcast, Kahate shares all the details about her new book, the inspiration behind it and the recipes which make the most of Indian flavors with accessible ingredients, efficient techniques and six versatile spices.

Indian fare has long been seen as complex and time-consuming. And certainly, there are many dishes that require special techniques, a laundry list of spices and more time than your average American home cook might wish to spend cooking. Fortunately, there are easy ways to create simple, fresh Indian dishes that are also big on taste. This week, we're talking to Chef Ruta Kahate, owner of Ruta's restaurant and author of "6 Spices, 60 Dishes," a brand new cookbook which showcases myriad options for remarkable Indian fare that can be easily pulled together, even on a busy weeknight. During the podcast, Kahate shares all the details about her new book, the inspiration behind it and the recipes which make the most of Indian flavors with accessible ingredients, efficient techniques and six versatile spices.

A fresh take on Indian fare with author Ruta Kahate of “6 Spices, 60 Dishes”

Recent years have brought forth a shift in the culture surrounding bars, cocktails and attitudes toward drinking (and not drinking). And it has created an increased interest in low-proof and no-proof cocktail options.This week on the podcast, we’re talking with Zoe Lomenzo of The Counter Day Bar, a beverage destination that specializes in zero proof offerings. Not unlike its sister business, Discourse, The Counter Day Bar aspires to break the usual molds and exceed expectations for no-proof cocktails.During our conversation, we chat about Lomenzo’s career and her personal experience moving from a traditional bar environment to a no-proof venue. Along the way, she offers us a peek inside the creative minds of the folks behind the new Day Bar, the philosophies that guide their work and the experience guests can expect when they visit.

Recent years have brought forth a shift in the culture surrounding bars, cocktails and attitudes toward drinking (and not drinking). And it has created an increased interest in low-proof and no-proof cocktail options. This week on the podcast, we’re talking with Zoe Lomenzo of The Counter Day Bar, a beverage destination that specializes in zero proof offerings. Not unlike its sister business, Discourse, The Counter Day Bar aspires to break the usual molds and exceed expectations for no-proof cocktails. During our conversation, we chat about Lomenzo’s career and her personal experience moving from a traditional bar environment to a no-proof venue. Along the way, she offers us a peek inside the creative minds of the folks behind the new Day Bar, the philosophies that guide their work and the experience guests can expect when they visit.

Rethinking zero proof at The Counter Day Bar

From its vintage library aesthetic to the selection of wine, spirits and tobacco on the shelves, there’s nothing ordinary about Thelma Carol Wine Merchants, one of the newest retail shops in the Cream City.This week we’re sitting down with proprietors Rebecca Button and Jerel Hall to chat about their journey to wine, the inspiration behind their shop and their perspectives on the ever-evolving world of wine. Along the way, we chat about natural wine, the work being done at American Wine Project and the philosophies Button and Hall employ to make trying new wines fun and accessible.

From its vintage library aesthetic to the selection of wine, spirits and tobacco on the shelves, there’s nothing ordinary about <a href="https://onmilwaukee.com/articles/thelma-carol-wine-merchants-open" rel="nofollow" target="_blank">Thelma Carol Wine Merchants</a>, one of the newest retail shops in the Cream City. This week we’re sitting down with proprietors Rebecca Button and Jerel Hall to chat about their journey to wine, the inspiration behind their shop and their perspectives on the ever-evolving world of wine. Along the way, we chat about natural wine, the work being done at American Wine Project and the philosophies Button and Hall employ to make trying new wines fun and accessible.

Popping the cork with Thelma Carol Wine Merchants

Wisconsin is rarely acknowledged when it comes to serious discussions about wine and wine-making. But all of that is changing thanks to the work of folks including Erin Rasmussen, winemaker and founder of American Wine Project.This week, we’re sitting down with Rasmussen to discuss her journey to the wine world and the impetus for her return to Wisconsin to explore the subtleties of cold-climate winemaking. Along the way we chat about the history of winemaking in the U.S., the challenges Rasmussen faces as she strives to create remarkable wine made with Wisconsin-grown grapes and the innovation that’s changing the way folks view winter hardy grapes and their often unique flavor profiles.

Wisconsin is rarely acknowledged when it comes to serious discussions about wine and wine-making. But all of that is changing thanks to the work of folks including Erin Rasmussen, winemaker and founder of American Wine Project. This week, we’re sitting down with Rasmussen to discuss her journey to the wine world and the impetus for her return to Wisconsin to explore the subtleties of cold-climate winemaking. Along the way we chat about the history of winemaking in the U.S., the challenges Rasmussen faces as she strives to create remarkable wine made with Wisconsin-grown grapes and the innovation that’s changing the way folks view winter hardy grapes and their often unique flavor profiles.

How American Wine Project is reframing Wisconsin wine

A great deal has changed since 2013 when Tommy Vandervort launched the concept for Enlightened Brewing Company, a brewery concept that – a decade later – is part of an engaged community of local breweries, each of which contributes to the ever-growing craft scene in Milwaukee. This week, we sat down with Vandervort and Enlightened Brewing co-owner James Larson to take a look back, not only at the origin of the brewery but the blood sweat and tears that led to the establishment of their current 14,000-square foot brewery and taproom. Along the way, we discuss the ups and downs of brewery ownership, the evolution of the craft beer scene and numerous other topics, including … soccer, bbq and what beer fans can look forward to in 2023 and beyond. Grab a  cold brew and listen in!

A great deal has changed since 2013 when Tommy Vandervort launched the concept for Enlightened Brewing Company, a brewery concept that – a decade later – is part of an engaged community of local breweries, each of which contributes to the ever-growing craft scene in Milwaukee.  This week, we sat down with Vandervort and Enlightened Brewing co-owner James Larson to take a look back, not only at the origin of the brewery but the blood sweat and tears that led to the establishment of their current 14,000-square foot brewery and taproom. Along the way, we discuss the ups and downs of brewery ownership, the evolution of the craft beer scene and numerous other topics, including … soccer, bbq and what beer fans can look forward to in 2023 and beyond. Grab a  cold brew and listen in!

A decade later: Enlightened Brewing Company

What the heck is a shrub? That's what we're discussing this week on FoodCrush. Fortunately, we've got help from Mindy McCord and Layne Cozzolino of Siren Shrub Co., two Wisconsin-based entrepreneurs who’ve made it their business (literally) to make the vinegar cordials into a must-have beverage for drinkers and non-drinkers alike.Follow along as we chat with McCord and Cozzolino about their backgrounds, their entrepreneurial journey and their infectious passion for a strangely delicious drink which time forgot. Listen along as we delve into the ups and downs of entrepreneurship, make really bad puns and ultimately learn a ton about one of the hippest, most inclusive beverage trends to date. 

What the heck is a shrub? That's what we're discussing this week on FoodCrush. Fortunately, we've got help from Mindy McCord and Layne Cozzolino of Siren Shrub Co., two Wisconsin-based entrepreneurs who’ve made it their business (literally) to make the vinegar cordials into a must-have beverage for drinkers and non-drinkers alike. Follow along as we chat with McCord and Cozzolino about their backgrounds, their entrepreneurial journey and their infectious passion for a strangely delicious drink which time forgot. Listen along as we delve into the ups and downs of entrepreneurship, make really bad puns and ultimately learn a ton about one of the hippest, most inclusive beverage trends to date.

What's a shrub? A chat with the badass women behind Siren Shrub Co.

Chris Harris

The goal of building community is likely a component of nearly every food hall project. But it’s tough to imagine a food hall for which that tenet is more central than at North Avenue Market, a new Milwaukee area food hall which opened on the West Side of Milwaukee last September.This week on FoodCrush, we’re sitting down with market founder Chris Harris Morse to talk about the community-based mission for the North Avenue Market, how it came about and the challenges which he confronted as he moved his plans forward. Along the way, Harris Morse shares insights into both his personal and professional journey, offers reflections on the food hall’s first six months in business and the legacy he hopes to leave behind.

The goal of building community is likely a component of nearly every food hall project. But it’s tough to imagine a food hall for which that tenet is more central than at North Avenue Market, a new Milwaukee area food hall which opened on the West Side of Milwaukee last September. This week on FoodCrush, we’re sitting down with market founder Chris Harris Morse to talk about the community-based mission for the North Avenue Market, how it came about and the challenges which he confronted as he moved his plans forward. Along the way, Harris Morse shares insights into both his personal and professional journey, offers reflections on the food hall’s first six months in business and the legacy he hopes to leave behind.

Building a community hub: Chris Harris Morse of North Avenue Market

Get 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.

A good listen for the Milwaukee food scene.

Enjoyable

Lori and Matt have teamed up to do this great podcast that talks about all things food and Milwaukee. They have a great rapport and a casual fun vibe. I promise you’ll love Foodcrush!!

If you love Milwaukee and love food, you’ll love Foodcrush

FoodCrush

In this week’s podcast, we’ll chat with Black Shoe Hospitality’s Joe Muench about the ins and outs of oysters.Then we’ll take the podcast on the road to Harbor House and get a lesson in oyster eating from Corporate Executive Chef Adam Siegel, who’ll introduce the salt-water bivalve mollusks to oyster-virgin Matt Mueller.Will his first oyster experience be a blast? Or a bust. Find out on FoodCrush.

In this week’s podcast, we’ll chat with Black Shoe Hospitality’s Joe Muench about the ins and outs of oysters.Then we’ll take the podcast on the road to Harbor House and get a lesson in oyster eating from Corporate Executive Chef Adam Siegel, who’ll introduce the salt-water bivalve mollusks to oyster-virgin Matt Mueller.Will his first oyster experience be a blast? Or a bust. Find out on FoodCrush.

Aw Shucks!: Learning to Love Oysters

The bacon trend might be dying down, but great tasting pork is always in high demand. But how do farmers deliver that full flavor while paying heed to animal welfare and sustainable farming practices? Among the options: raising heritage breed hogs on pasture. On this week’s podcast we talk with Nikki Barr, a Kettle Range Meats employee and young farmer who raises heritage breed Kunekune pigs (pronounced “cooney cooney”) at Pike Creek Meats, a small-scale 10-acre farm at Somers Farm and Prairie, an innovative 160-acre property in Kenosha, Wisconsin. During our chat, we talk with Barr about her journey to agriculture, her motivation for raising Kunekune hogs and the overall importance of supporting the heritage meat production industry. Along the way, we explore the unique qualities of Kunekune hogs, the challenges and joys of raising pigs, the benefits and pleasures of eating heritage pork and we glean insights into the agricultural realm through the lens of an ambitious young female farmer.

The bacon trend might be dying down, but great tasting pork is always in high demand. But how do farmers deliver that full flavor while paying heed to animal welfare and sustainable farming practices? Among the options: raising heritage breed hogs on pasture. On this week’s podcast we talk with Nikki Barr, a Kettle Range Meats employee and young farmer who raises heritage breed Kunekune pigs (pronounced “cooney cooney”) at Pike Creek Meats, a small-scale 10-acre farm at Somers Farm and Prairie, an innovative 160-acre property in Kenosha, Wisconsin. During our chat, we talk with Barr about her journey to agriculture, her motivation for raising Kunekune hogs and the overall importance of supporting the heritage meat production industry. Along the way, we explore the unique qualities of Kunekune hogs, the challenges and joys of raising pigs, the benefits and pleasures of eating heritage pork and we glean insights into the agricultural realm through the lens of an ambitious young female farmer.

What's a KuneKune?  A girl, a farm and heritage breed hogs

Meredith Leigh

Meredith 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, women in butchery and the role of empathy in farming and raising livestock. We also discuss multiple topics tackled in her books, including the rationale behind -- and the skill needed -- to make delicious charcuterie at home. Along the way, Leigh shares stories about her food journey, from humble beginnings in urban America to years spent living a vegetarian lifestyle and her subsequent decision to take on farming, butchery and food advocacy. 

Meredith 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, women in butchery and the role of empathy in farming and raising livestock. We also discuss multiple topics tackled in her books, including the rationale behind -- and the skill needed -- to make delicious charcuterie at home. Along the way, Leigh shares stories about her food journey, from humble beginnings in urban America to years spent living a vegetarian lifestyle and her subsequent decision to take on farming, butchery and food advocacy.

Meredith Leigh on ethical meat & food advocacy

Kurt Fogle

Ryan Oschmann

 Some 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 brought them together and the aspirations that are pushing them into the future. Along the way, they share their thoughts on the importance of tradition, the process behind perfecting classic dishes and the philosophies that drive their work. They also share insights about new projects, including Milk Can Hamburgers &amp; Custard, Fine &amp; Dandy fried chicken and building a restaurant group that offers its employees a healthy atmosphere and the opportunity for both professional and personal growth.

Some 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 brought them together and the aspirations that are pushing them into the future. Along the way, they share their thoughts on the importance of tradition, the process behind perfecting classic dishes and the philosophies that drive their work. They also share insights about new projects, including Milk Can Hamburgers &amp; Custard, Fine &amp; Dandy fried chicken and building a restaurant group that offers its employees a healthy atmosphere and the opportunity for both professional and personal growth.

Kurt Fogle & Ryan Oschmann of Bass Bay Brewhouse

Daniel Jacobs

Dan Van Rite

What is authenticity? It's a word that, by its very definition means "real" or "genuine." It's a word that makes sense when you're discussing an iconic painting, a Prada bag or an athletic jersey. But is it a realistic term to use to describe food? We sat down with Dan Jacobs and Dan Van Rite (co-owners of Batches, Dandan and Fauntleroy), two chefs whose cuisine has gone under fire for its authenticity (or lack thereof) to ponder the notion of authenticity. Does it exist? Does it matter? Or should we all just sit back, relax and enjoy a bit more of that delicious food?

What is authenticity? It's a word that, by its very definition means "real" or "genuine." It's a word that makes sense when you're discussing an iconic painting, a Prada bag or an athletic jersey. But is it a realistic term to use to describe food? We sat down with Dan Jacobs and Dan Van Rite (co-owners of Batches, Dandan and Fauntleroy), two chefs whose cuisine has gone under fire for its authenticity (or lack thereof) to ponder the notion of authenticity. Does it exist? Does it matter? Or should we all just sit back, relax and enjoy a bit more of that delicious food?

It might be time to give up the quest for "authentic" food:  A chat with Daniel Jacobs and Dan Van Rite of Dandan, EsterEv & Fauntleroy

Ron Faiola

Old fashioneds. Fish fry. Relish trays. They're all part of the classic Wisconsin supper club experience. But where can you find some of the State's most interesting supper club dishes? And how did supper clubs really come to be? We chat with award-winning film-maker and author Ron Faiola to debunk myths and uncover hidden gems in the supper club circuit.

Old fashioneds. Fish fry. Relish trays. They're all part of the classic Wisconsin supper club experience. But where can you find some of the State's most interesting supper club dishes? And how did supper clubs really come to be? We chat with award-winning film-maker and author Ron Faiola to debunk myths and uncover hidden gems in the supper club circuit.

Wisconsin Supper Clubs: A conversation with Ron Faiola

Michael Vitucci

In this episode of FoodCrush, we chat with longtime bar owner and Milwaukeean Michael Vitucci. He shares stories about growing up in a bar family, insights on the ever-changing East Side and thoughts on designing a great bar experience. We also tackle questions related to better serving millennials in a changing food and beverage world.

In this episode of FoodCrush, we chat with longtime bar owner and Milwaukeean Michael Vitucci. He shares stories about growing up in a bar family, insights on the ever-changing East Side and thoughts on designing a great bar experience. We also tackle questions related to better serving millennials in a changing food and beverage world.

Michael Vitucci on the evolution of the bar scene in Milwaukee

Paul Funk

When 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, France, Italy and Wyoming. We’ll also discuss how these experiences gave him a unique preparation for his role at Saint Kate, and his direction of the hotel’s “secret” steakhouse, The Dark Room (TDR). We discuss what makes the TDR experience unique, from its hidden entrance to its menu of uniquely delicious steakhouse-inspired items.

When 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, France, Italy and Wyoming. We’ll also discuss how these experiences gave him a unique preparation for his role at Saint Kate, and his direction of the hotel’s “secret” steakhouse, The Dark Room (TDR). We discuss what makes the TDR experience unique, from its hidden entrance to its menu of uniquely delicious steakhouse-inspired items.

Chef Paul Funk & Saint Kate's secret steakhouse

Caitlin Cullen

Salty. Crispy. Delicious. We’ll talk all things fried chicken with the hilarious and forthright Caitlin Cullen, owner and chef of The Tandem. She’ll talk about her work at the restaurant as well as reveal some of the stories and secrets behind her two unique versions of fried chicken: Memphis and Georgia fried. 

Salty. Crispy. Delicious. We’ll talk all things fried chicken with the hilarious and forthright Caitlin Cullen, owner and chef of The Tandem. She’ll talk about her work at the restaurant as well as reveal some of the stories and secrets behind her two unique versions of fried chicken: Memphis and Georgia fried.

Caitlin Cullen of The Tandem: Fried chicken

Daniela Varela

Making 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 journey to business ownership and her experience as the inaugural incubator truck at the Zócalo Food Park.  She also reveals (some of) the secrets behind her delicious bagels and gives us a peek at her plans for the future. Along the way, we chat about the Milwaukee food scene, the “Great British Baking Show” and the power of community and collaboration.

Making 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 <a href="https://onmilwaukee.com/dining/articles/rubys-bagels-zocalo-food-park.html" rel="nofollow" target="_blank">Ruby’s Bagels</a>.During this week's podcast, Varela shares the story of her serendipitous journey to business ownership and her experience as the <a href="https://onmilwaukee.com/dining/articles/rubys-bagels-zocalo-food-park.html" rel="nofollow" target="_blank">inaugural incubator truck at the Zócalo Food Park</a>.  She also reveals (some of) the secrets behind her delicious bagels and gives us a peek at her plans for the future. Along the way, we chat about the Milwaukee food scene, the “Great British Baking Show” and the power of community and collaboration.

A chat with Daniela Varela of Ruby's Bagels

Nick Kosevich

In this episode of FoodCrush, we delve into the world of craft cocktails with longtime bartenders and Bittercube founders Nick Kosevich and Ira Koplowitz. We chat about the beauty of bitters, the uniqueness of the Wisconsin old fashioned, the changing world of craft cocktails and the excitement of launching their brand new line of Heirloom Liqueurs.

In this episode of FoodCrush, we delve into the world of craft cocktails with longtime bartenders and Bittercube founders Nick Kosevich and Ira Koplowitz. We chat about the beauty of bitters, the uniqueness of the Wisconsin old fashioned, the changing world of craft cocktails and the excitement of launching their brand new line of Heirloom Liqueurs.

Ten years of Bittercube: A spirited chat with Nick Kosevich and Ira Koplowitz

Jesus Gonzalez

Food 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 culinary school and back home again. He offers wit and wisdom about building his dream from scratch, and he offers insights into the vision for -- and the goals of -- Milwaukee’s first food truck park. 

Food 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 culinary school and back home again. He offers wit and wisdom about building his dream from scratch, and he offers insights into the vision for -- and the goals of -- Milwaukee’s first food truck park.

Jesus Gonzalez on tacos, food trucks and community

It was February 2016 and Chef Daniel Jacobs' future was looking particularly bright. But when progressive muscle weakness necessitated a visit to his doctor's office, he found himself facing a medical blow: the diagnosis of Kennedy's Disease.In this week’s podcast, Jacobs talks candidly about his diagnosis, the challenges of living with a disease about which so little is known, and the deeply personal impact it’s had on his life and work. He also shares his motivation and goals in fund-raising for the Kennedy’s Disease Association. Along the way, we discuss his love for cooking, cheeseburgers and his unmatched lust for life. 

It was February 2016 and Chef Daniel Jacobs' future was looking particularly bright. But when progressive muscle weakness necessitated a visit to his doctor's office, he found himself facing a medical blow: the diagnosis of Kennedy's Disease. In this week’s podcast, Jacobs talks candidly about his diagnosis, the challenges of living with a disease about which so little is known, and the deeply personal impact it’s had on his life and work. He also shares his motivation and goals in fund-raising for the Kennedy’s Disease Association. Along the way, we discuss his love for cooking, cheeseburgers and his unmatched lust for life.

Chef Daniel Jacobs offers an inside view of life with Kennedy's Disease

They're soft. They're dark. And they're undeniably handsome. We're talking about Bavarian style pretzels, the oldest snack food known to man and — quite possibly — the best food to enjoy alongside an ice cold beer. In this episode, we chat with Katie Wessel, the expert baker behind Milwaukee Pretzel Co., makers of the city's most traditional German pretzels. With her help, we dig into a bit of pretzel history, uncover the secrets to a truly great soft pretzel and glean insights into the ingenuity it takes to run a from-scratch pretzel bakery. And you can bet we have a ton of fun along the way. 

They're soft. They're dark. And they're undeniably handsome. We're talking about Bavarian style pretzels, the oldest snack food known to man and — quite possibly — the best food to enjoy alongside an ice cold beer.  In this episode, we chat with Katie Wessel, the expert baker behind Milwaukee Pretzel Co., makers of the city's most traditional German pretzels. With her help, we dig into a bit of pretzel history, uncover the secrets to a truly great soft pretzel and glean insights into the ingenuity it takes to run a from-scratch pretzel bakery. And you can bet we have a ton of fun along the way.

Soft, dark & handsome: Milwaukee Pretzel Co. weighs in on the world's oldest snack food

John Dye

When it comes to preserving Milwaukee bar history, there might be no one more qualified than John Dye, owner of Bryant's Cocktail Lounge, Jazz Estate and (more recently) At Random. In this episode of FoodCrush, we sit down with Dye to discuss his background, his motivation for taking on the curation of historic bars and the challenges he faces in keeping those spots alive. Tune in for insights on the process of bringing these venues back to life, the cocktails they serve and the man behind it all. Then stay tuned for a reading of a portion of Robert Simonson's ode to the newly renovated At Random during our Food Porn Minute.

When it comes to preserving Milwaukee bar history, there might be no one more qualified than John Dye, owner of Bryant's Cocktail Lounge, Jazz Estate and (more recently) At Random.  In this episode of FoodCrush, we sit down with Dye to discuss his background, his motivation for taking on the curation of historic bars and the challenges he faces in keeping those spots alive. Tune in for insights on the process of bringing these venues back to life, the cocktails they serve and the man behind it all. Then stay tuned for a reading of a portion of Robert Simonson's ode to the newly renovated At Random during our Food Porn Minute.

A chat with John Dye, owner & curator of Milwaukee's historic bars

Scott McCowan

Soup Otzie

When it comes to comfort foods, there's nothing quite like a steaming bowl of soup. But what's the true magic behind these warm bowls of bliss? We chat with Scott McCowan, the new owner of Soup Otzie's, about his unexpected transition to owning a soup restaurant. He shares insights about his passion for soup, what it's like to take over an established business and the art behind the creation of lobster bisque, pot roast soup and the ubiquitous chicken noodle.

When it comes to comfort foods, there's nothing quite like a steaming bowl of soup. But what's the true magic behind these warm bowls of bliss? We chat with Scott McCowan, the new owner of Soup Otzie's, about his unexpected transition to owning a soup restaurant. He shares insights about his passion for soup, what it's like to take over an established business and the art behind the creation of lobster bisque, pot roast soup and the ubiquitous chicken noodle.

Soup's on: A chat with the new Soup Otzie, Scott McCowan

Lisa Kirkpatrick

Paul Zerkel

Chefs 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 and the reasons they moved back to the Midwest. Along the way, we reminisce about the development of the Milwaukee food scene over the past 10-12 years. We also touch on Zerkel’s love for sandwiches, late night dining, the growing ethnic dining scene in Milwaukee and what it’s like to work in the industry as a husband and wife team.

Chefs 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 and the reasons they moved back to the Midwest. Along the way, we reminisce about the development of the Milwaukee food scene over the past 10-12 years. We also touch on Zerkel’s love for sandwiches, late night dining, the growing ethnic dining scene in Milwaukee and what it’s like to work in the industry as a husband and wife team.

Lisa Kirkpatrick & Paul Zerkel of Goodkind

Steve Schultz

Milwaukee 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. As they approach nine years in business, we thought it would be a good time to chat with the Schultzes about all things ice cream.On this week’s podcast, we chat with Lauren and Steve about how they made their ice cream dreams into a reality. Along the way, they share stories about the ups and downs of the business, including failed flavor experiments, turning a challenging scenario with Harry Connick Jr. into a marketing win and what keeps them excited about ice cream after nearly a decade.

Milwaukee 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. As they approach nine years in business, we thought it would be a good time to chat with the Schultzes about all things ice cream. On this week’s podcast, we chat with Lauren and Steve about how they made their ice cream dreams into a reality. Along the way, they share stories about the ups and downs of the business, including failed flavor experiments, turning a challenging scenario with Harry Connick Jr. into a marketing win and what keeps them excited about ice cream after nearly a decade.

A sweet chat with Purple Door Ice Cream owners Lauren & Steve Schultz

Barkha Limbu Daily

 Opening 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 historic building to introducing diners to the unique flavors of the Nepalese, Burmese and Tibetan dishes she serves. Along the way, we discuss a variety of related topics from misconceptions about the value of global cuisine to attitudes about Nepalese women in the kitchen. 

Opening 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 historic building to introducing diners to the unique flavors of the Nepalese, Burmese and Tibetan dishes she serves. Along the way, we discuss a variety of related topics from misconceptions about the value of global cuisine to attitudes about Nepalese women in the kitchen.

Nepalese cuisine with Barkha Limbu Daily of the cheel

Little 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 to everything from lattes to ice cream.In this week’s podcast, we talk with Colin Plant, owner of Canni Hemp Co., a boutique retail shop in Walker’s Point and Chef Mitch Ciohon of Snack Boys, Taco Moto and Burger Moto about the CBD phenomenon. We discuss the science behind cannabidiol products, its potential benefits and the myths surrounding it. We also discuss the varying quality of products on the market, potential drug interactions and tips for smart consumers. We also discuss the way cannabidiol products are being used in restaurants… and why.If you’re curious about CBD or wondering if it’s good, bad or otherwise, Ciohon and Plant provide plenty of food for thought.

Little 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 to everything from lattes to ice cream. In this week’s podcast, we talk with Colin Plant, owner of Canni Hemp Co., a boutique retail shop in Walker’s Point and Chef Mitch Ciohon of Snack Boys, Taco Moto and Burger Moto about the CBD phenomenon. We discuss the science behind cannabidiol products, its potential benefits and the myths surrounding it. We also discuss the varying quality of products on the market, potential drug interactions and tips for smart consumers. We also discuss the way cannabidiol products are being used in restaurants… and why. If you’re curious about CBD or wondering if it’s good, bad or otherwise, Ciohon and Plant provide plenty of food for thought.

CBD in the world of food & beverage

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