Shows
Gather Connect Create || (formerly Cream City Dreams)Lori Fredrich of OnMilwaukee.com➡ CLICK HERE to send me a text, I'd love to hear what you thought about this episode! Leave your name in the text so I know who it's from! This week, yet ANOTHER inspiring Milwaukee woman ... Pull up a chair at the table for this delicious conversation with Lori Fredrich, Senior Writer for Food and Dining at OnMilwaukee.com. You’ll hear all about her new book, and the local farmers and restaurants who were so grateful to have Lori tell their stories. And hear her own stories of life at the table. (Is that...
2023-11-081h 03
The Explorium Brewpub Podcast: Explore. Taste. Discover.Happy 25th Anniversary, OnMilwaukee!Today's guest is Andy Tarnoff, owner of OnMilwaukee. Listen as he and Mike talk about OnMilwaukee and our Hazelnut Brown Ale collab!
2023-09-1318 min
FoodCrushReflecting on 25+ years of great coffee: A conversation with Colectivo CoffeeIt’s been over 25 years since the brand now known as Colectivo Coffee was established in Milwaukee. Over those years, the company has seen a name change (from Alterra to Colectivo), growth into new markets including Madison and Chicago and the birth of an adjunct brand, Troubadour Bakery. It’s also faced numerous challenges, from managing growing pains and meeting employee expectations to facing the challenges of a global pandemic.On this week’s podcast, we chat with Scott Schwebel, the vice president of brand, marketing and retail for Colectivo Coffee about all of these things and more...
2020-11-201h 24
FoodCrushThe past and future of Lao cuisine with Chef Darleen Vanmanivong The cuisine of Laos is currently having its moment in cities throughout the U.S. That’s thanks, in large part, to a new crop of young chefs who’ve made it their mission to highlight the bold, vibrant flavors of Lao fare, a cuisine which has all-too-often been eclipsed by dishes from their (larger) neighboring countries of Thailand, Vietnam and China. Among those young chefs is Darleen Vanmanivong, an industry veteran who spent nearly a decade cooking food for other chefs before branching out to start her own restaurant, Thum.On this week’s podcast, we chat wi...
2020-11-111h 41
FoodCrushBringing a taste of Jordan to the Midwest: A chat with Taqwa Obaid of Taqwa's Bakery & Restaurant When Taqwa Obaid and her husband Abdullah Habahbeh moved to Wisconsin, it didn’t take long for them to notice a void in the market. There was nowhere to find freshly baked taboun bread, the soft Palestinian flatbread named for the traditional clay ovens in which it was first baked. So Obaid decided to take matters into her own hands, learning to master the bread-making process and sharing the fruits of her labor with friends and neighbors.Three years later, the husband and wife team, along with business partner Luran Allabadi, launched their very own bakery and res...
2020-11-041h 02
FoodCrushOdd Duck owners share hope and vision for the future of restaurantsWhen Odd Duck opened in 2012, it offered diners in Milwaukee something new: a mid-priced restaurant with all the charms of finer dining. Eight years later, the popular restaurant is still serving up their inventive small plates, but in a very different environment.On this week’s podcast, we sat down with Odd Duck owners, Melissa Buchholz and Ross Bachhuber to discuss the inspiration for the restaurant, the ways in which they’ve adapted their restaurant to meet the needs of diners over the years and the factors they’ve considered while operating during the COVID-19 pandemic. Alo...
2020-10-211h 30
FoodCrushNourishing community is still at the fore of The TandemThe Tandem, which opened its doors in November of 2016, has never been an ordinary restaurant. Founded with three goals in mind: to nourish neighbors, to build careers and to support the community, the eatery gleaned a following not only for its menu, but for its commitment to the Lindsay Heights community in which it resides. Even after shuttering its doors in March following the onset of the COVID-19 pandemic, the three tenets of The Tandem's mission have remained steadfast, evolving to meet even greater needs.On this week’s podcast, we chat with Caitlin Cullen, owne...
2020-10-141h 14
FoodCrushFine Dining in a carry-out world: Inspiration from Sanford RestaurantFor 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, Aprahamian offers insights into the inner workings of a fine dining restaurant which ha...
2020-10-081h 10
FoodCrushSorella: Bringing a Taste of New Jersey to MilwaukeeIf 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 nascent restaurant which is swiftly attracting a loyal following in Milwaukee’s Bay View neighborhood, despite opening d...
2020-10-011h 14
FoodCrushFrom Grilled Cheese to Guy Fieri: A chat with MacKenzie SmithCheese 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 thread that brought her notoriety and the...
2020-09-231h 16
FoodCrushCreativity & coronavirus: One caterer’s storyRestaurants 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. During our conversation, Nowak shares the vision behind the Tall Guy brand, the evolution of the business and the inc...
2020-09-171h 07
FoodCrushCracking the code on delicious doughnuts 🍩🍩Close 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 world of doughnuts with a fine dining chef who r...
2020-08-261h 22
FoodCrushVegan comfort food spells success for Twisted PlantsOpening 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 and both the excitement (and challenges) of switching over from a food truck to a brick and mortar restaurant. Along the wa...
2020-08-191h 09
FoodCrushThe quandaries of bar ownership in the age of COVID-19As 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 come under fire for promoting the spread of COVID-19, the fiduciary concerns o...
2020-08-121h 36
FoodCrushCommunity, advocacy & change: A conversation with Chef Francesca HongAs 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 discussion, she shares the details of her journey to the culinary world and how that experience inspired her...
2020-08-041h 30
FoodCrushPaul Bartolotta on hospitality in the age of coronavirusThe 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 Beard award winner and co-founder of the Bartolotta Restaurants. During our chat, he shares the insights gleaned from over 30 years in th...
2020-07-291h 39
FoodCrushLao street food in the time of coronavirus: A story of bravery, joy & deliciousness"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 ChavezIf 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 into their menu of stre...
2020-07-221h 18
FoodCrushWhy supporting Black-owned restaurants is so important during COVID-19It’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 organization, his journey as a Black entrepreneur and how his organization is stepping up during...
2020-07-151h 23
FoodCrushSustainability & social responsibility in the world of seafoodSeafood 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.This week on FoodCrush, we’re chatting with Nic Mink, Wisconsin native and c...
2020-07-091h 22
FoodCrushTriciclo Peru: Operating a brand new restaurant during a global pandemicOpening 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 intense when combined with the uncertainty of a global pandemic. Such was the case for the owners of Triciclo Peru...
2020-06-241h 07
FoodCrushWisconsin Foodie host Chef Luke ZahmPassion 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 Wisconsin an epicenter for food-based industry. Along the way, he shares stories of his...
2020-06-171h 30
FoodCrushBreaking the hard seltzer mold: A conversation with Press Premium Alcohol SeltzerEveryone 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 seltzer companies on the market today. And it’s made a name for itself with not only...
2020-06-091h 19
FoodCrushEverything you need to know about natural wine Natural 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 the processes that make natural wine, the qualities that distinguish it and the reas...
2020-03-111h 20
FoodCrushMoving craft cocktails forward with the owners of Lost WhaleGreat 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 our conversation, they share the mythical story behind Lost Whale, the adventures of bar...
2020-03-051h 23
FoodCrushWe talk smoked meat with Jason Alston of Heaven’s Table BBQSmokey. 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 secrets for creating succulent ribs, brisket, sausages and si...
2020-02-201h 07
FoodCrushAndrew Miller talks pizza & the inspiration for Flourchild Everybody 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 on flavorful vegetable-forward toppings, Miller paints a delicious, insightful picture of what’s to come at the city’s n...
2020-02-121h 06
FoodCrushMia LeTendre of Strange TownEvery 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 which guide her work at Strange Town, the inspiration behind dishes like the gorgeous sea vegetable salad...
2020-02-051h 02
FoodCrushJarvis Williams & AnneMarie Sims discuss teen success with ProStart culinary programIn 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 Restaurant Group and Culinary Arts Instructor AnnMarie Sims talk us through the program, offering insights into what makes culinary ed...
2020-01-221h 04
FoodCrushA spirited chat with cocktail writer Robert SimonsonBest 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 topics from his experience growing up in Wisconsin and his career as a theater critic to his transition to writing about cocktails, spirits, bars and bartenders. Along the...
2020-01-151h 02
FoodCrushEric Olesen of O&H Danish Bakery & the wonders of kringleWisconsin 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 insights into the history of both kringle and O&H, a baker...
2020-01-081h 28
FoodCrushChef Paul Funk & Saint Kate's secret steakhouseWhen 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 un...
2019-12-251h 23
FoodCrushPatricia & Milunka Radecevic of Three Brothers RestaurantFor 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 Radecevic in 1956. Along the way, we discuss the provenance of Serbian fare and the beloved dishes which keep di...
2019-12-191h 20
FoodCrushKurt Fogle & Ryan Oschmann of Bass Bay Brewhouse 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...
2019-12-111h 32
FoodCrushA chat with Daniela Varela of Ruby's BagelsMaking 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 th...
2019-12-041h 06
FoodCrushA crazy culinary chat with Nick Chipman of Dude FoodsIn 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.On this week’s podcast, we talk with Chipman about the creation of Dude Foods, a food blog which assisted in...
2019-11-201h 03
FoodCrushNepalese cuisine with Barkha Limbu Daily of the cheel 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 sh...
2019-11-131h 25
FoodCrushLao cuisine with Alex Hanesakda of SapSapLarb. 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 flavors and traditions. In this week’s podcast, we talk with Hanesakda about his car...
2019-11-061h 03
FoodCrushChef Kevin Sloan talks restaurant ownership, travel & cooking for the starsSome 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 journey through his career, from his transformative early experiences cooking in New...
2019-10-231h 15
FoodCrushA chat with Julian Kegel of Kegel’s Inn, Part 2If 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 his family’s 95-year-old business. During our co...
2019-10-161h 20
FoodCrushA chat with Julian Kegel of Kegel's Inn, Part 1The 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 to bicyclist Lance Armstrong, in Texas. Along the way, he shares his...
2019-10-101h 12
FoodCrushA sweet chat with Purple Door Ice Cream owners Lauren & Steve SchultzMilwaukee 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...
2019-10-031h 15
FoodCrushEat right for your genes: A chat with Sherry Zhang of GenopalateIn 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 offers insights on the connection between genes and obesity, why a one-size-fits-all approach to...
2019-09-191h 09
FoodCrushJesus Gonzalez on tacos, food trucks and communityFood 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...
2019-09-111h 01
FoodCrushLisa Kirkpatrick & Paul Zerkel of GoodkindChefs 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...
2019-09-051h 24
FoodCrushCBD in the world of food & beverageLittle 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, ow...
2019-08-281h 16
FoodCrushPreserving history at Nite Owl Drive-inThe 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 iconic business running into the 21st Century and the secrets behind Nite Owl’s tasty burgers. We al...
2019-08-221h 03
FoodCrushMeredith Leigh on ethical meat & food advocacyMeredith 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 discus...
2019-08-141h 19
FoodCrushJennifer Clearwater on Reviving Lovino SangriaHow 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 passion project. Along the way, we’ll discuss the challenges she faced in bringing...
2019-08-071h 16
FoodCrushPlant-based cuisine with Melanie ManuelMainstream 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 restaurant ownership, the inspiration behind her approach to plant-based fare, her success in making vegan food accessible to customers and her thoughts on the increased pop...
2019-07-311h 15
FoodCrushA chef’s life with Dane Baldwin of The DiplomatEvery chef has a unique story to tell. On this week’s podcast, we talk with Dane Baldwin, chef and owner of The Diplomat about his passion for food and his journey to becoming a chef. From his first food-related job to opening his own restaurant, Baldwin shares stories about his early years working at Sendik’s to his first cooking gig in the kitchen at the former Gil’s Cafe. Along the way, he shares tales from his work at Bartolotta’s, SURG Restaurant Group and -- finally -- his own restaurant. We also chat about how it fe...
2019-07-241h 10
FoodCrushCreating bars where women (and men) feel safeHeading out to the bar for a drink is supposed to be fun. Unfortunately, the potential for drink tampering, sexual harassment or assault has become frighteningly common, especially for women. Even if it hasn’t happened to you, it’s likely happened to a friend of yours.It’s estimated that one out of every four women will experience sexual violence at some point during adolescence or early adulthood. Statistics also show that at least half of those crimes will occur while the perpetrator is under the influence of alcohol. So what do bars do to crea...
2019-07-171h 07
FoodCrushLiving the Real Good Life with Maggie JoosEntrepreneurism is a two way street. On the one hand, it’s about following your passion; on the other, it’s about building knowledge and sharing what you’ve learned with others. There are learning curves, growing pains and myriad experiences that pave the road to success. This week on FoodCrush, we chat with Maggie Joos, entrepreneur and owner of Real Good Life, a meal delivery service born of both a passion for food and a desire to assist others in achieving their dreams.Joos talks about her journey to starting her own business, the inspira...
2019-07-101h 15
FoodCrushJohn McMahon of Door Co. Brewing's Hacienda Beer Co.The Door County Peninsula is among the top cherry producing regions in the U.S.; it’s also an increasingly popular tourist destination, sporting a burgeoning modern food and beverage scene, picturesque lake views and a growing collection of boutique wineries. Door Co. also happens to be home to the largest Belgian-American settlement in the country, making it the perfect spot for a brewery like Door Co. Brewing, a Wisconsin brewery dedicated to brewing beer using local resources, local influences and local heritage. In this week’s podcast, we talk with Door Co. Brewing founder John M...
2019-06-271h 16
FoodCrushChef Daniel Jacobs offers an inside view of life with Kennedy's DiseaseIt 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, cheese...
2019-06-191h 14
FoodCrushMegan Mares of Miller-Coors talks the Future of BeerThe world of alcoholic beverages is changing rapidly. Products like canned cocktails and hard seltzer -- along with the low-carb trend -- are changing the way consumers drink. And despite the growth of craft beer over the last decade, it’s a whole new world for breweries, wineries and distilleries.But what does all of this really mean for the beer industry? We consulted with Megan Mares, Trade Brewer for MillerCoors about the changing beer landscape. During our chat, we trace Mares’ journey from infectious disease researcher to Trade Brewer for Miller-Coors, and she shares her perspective on h...
2019-06-121h 09
FoodCrushOpen hearths & Deadheads: One chef's love affair with the Grateful DeadChef Miles Borghgraef might be known for his open hearth live fire cooking at Birch + Butcher; but his talents and passions for cooking take a backseat to one thing only: the Grateful Dead. His is a love affair that began from an early age and has persisted and evolved over the years. During this week's podcast, we chat with him about the origins of his identity as a Deadhead, the albums and songs that rock his world and the ways in which the Grateful Dead have managed to influence his life and work in the restaurant industry. L...
2019-06-051h 12
FoodCrushA Chef's Life: AJ Dixon talks work-life balanceImagine a job with no vacation days or benefits. Envision standing on your feet for 14 hours a day with few breaks. Add to that the myriad responsibilities of small business ownership: finances, social media, marketing, customer service, supply and demand… these daily demands are just the tip of the iceberg for chefs, a group of individuals fueled by their love of food, their passion for service and their incessant desire to continue learning. In fact, for female chefs -- some of whom do all of the above while raising families -- the commitment to a lifestyle in hospitality is ch...
2019-05-311h 28
FoodCrushMilwaukee Sausage Co.Nothing says summer (or tailgating) better than a grill piled high with fresh sausages. And who knows sausages better than the makers themselves? In this episode, we chat with Mark Maciejewski and Jeff Marquardt of Milwaukee Sausage Co. about what makes sausages such a quintessential part of the Midwestern diet. During our chat, we discuss the origins of Maciejewski’s Polish sausage recipe, glean insights into what it takes to build a truly delicious sausage and discuss tips and tricks for prepping, grilling and holding sausages. Along the way, we take a fascinating detour into the world of...
2019-05-221h 11
FoodCrushWhat's a KuneKune? A girl, a farm and heritage breed hogsThe 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 journe...
2019-05-1653 min
FoodCrushFrom Dubuque, Iowa to the Bocuse D’or, a chat with Chef Paris DreibelbisIf the James Beard Awards are the Oscars of the food world, the Bocuse D'or is the Olympics. Named in honor of Chef Paul Bocuse, France's legendary Michelin-star master chef, this bannual chef competition offers the ultimate showcase of chefs talent from around the world. It's a competition dominated by European countries, and one from which the U.S. took 20 years to glean a title. Among those representing the U.S. at the 2019 awards was one Milwaukee chef. Paris Dreibelbis, winner of the Ment'or Young Chef Competition, was offered the opportunity to stage with the U.S. team as...
2019-05-0859 min
FoodCrushFrom kalua pig to poke, the cuisine of HawaiiTropical fruits. Fresh seafood. Community. All of these things come into play during this week's episode of FoodCrush. Join us as we explore the riches of the Hawaiian islands with David Lau and Guy Roeseler, owners of Ono Kine Grindz. We chat with them about their journey from the Central Pacific to Milwaukee Along the way, we explore the origins of poke, the story behind the “Loco Moco” and the cultural flavors inherent to the delicious dishes of the Pacific Rim.
2019-05-0152 min
FoodCrushFrom lumpia to pancit: A look at Filipino cuisine with Alexa and Matthew AlfaroMore than a century after the United States Navy sailed into Manila Bay, sank the Spanish Armada and took control of The Philippines, Filipino fare is finally having its day in the U.S. But what comprises the cuisine of this diversely influenced archipelago? We chat with Alexa and Matthew Alfaro of Meat on the Street about the unique flavors inherent to Filipino fare, the recipes they grew up eating and the challenges of introducing unfamiliar flavors and dishes to their customers. Along the way, we get to know more about these young entrepreneurs and their journey i...
2019-04-241h 12
Drew & KB04/22/19 - Matt Mueller from OnMilwaukee Talks Game of Thrones04/22/19 - Matt Mueller from OnMilwaukee Talks Game of Thrones
2019-04-221h 12
FoodCrushChef John Korycki on serving up seafood in the MidwestThe Midwest is the perfect spot to indulge in farm fresh vegetables, artisan cheeses and a variety of sustainably raised meats. But what about seafood? In this episode, we chat with Chef John Korycki of Harbor House in Milwaukee about how restaurants source the freshest of seafood, even in the landlocked Midwest. Along the way, we delve into Korycki's experiences growing up in Chicago and his journey from avid cyclist to chef. We also tap into his perspectives on sustainable sourcing and his recommendations for consumers looking to get the most from their Midwest seafood experiences.
2019-04-181h 15
FoodCrushIndustry Outsider: How a stand-up comedian fell headlong into the restaurant bizIt all began in the back room of a popular East Side bar and restaurant. A comedian took the stage and his experience drew him into a world he'd never imagined. In this episode we talk to hospitality entrepreneur and marketing consultant Wes Shaver about his winding journey to restaurant ownership. Along the way, we discuss the genius of "eatertainment" concepts like Punch Bowl Social, the evolving food scenes both Milwaukee, Wisconsin and Shaver's hometown of Cleveland, Ohio. and the elements that make up a great restaurant experience. We also take a closer look at the wild w...
2019-04-101h 10Drew & KBFigure it Out With Matt Mueller From OnMilwaukeeFigure it Out With Matt Mueller From OnMilwaukee
2019-04-0518 min
FoodCrushSoft, dark & handsome: Milwaukee Pretzel Co. weighs in on the world's oldest snack foodThey'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...
2019-04-0351 min
FoodCrushA chat with John Dye, owner & curator of Milwaukee's historic barsWhen 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 o...
2019-03-271h 11Drew & KBDrew and KB Talk to Matt Mueller From OnMilwaukeeDrew and KB Talk to Matt Mueller From OnMilwaukee
2019-03-2029 min
FoodCrushPop, pour, drink: The allure of ready-to-drink cocktailsOpening Day is right around the corner, and that means the days are coming for tailgating, picnics in the park and plenty of convivial day drinking. It also means stocking up on coolers filled with refreshing beverages. There was a time, not more than five or ten years ago when options were limited to sweet carbonated beverages, Mike's Hard Lemonade and Bud Light’s Limeritas. Thankfully, the cocktail revolution has created a more robust appreciation for quality cocktails... and thus, a demand for a better canned beverages. In this week's podcast, we talk with Doug MacK...
2019-03-2057 min
FoodCrushPart 2: Trappist monks are cool, but women are rad: Females in beer historyFrom 6,000 B.C. when women brewed "magical" elixirs at the behest of Ninkasi, goddess of brewing to the modern day, women have played an integral role in the the production of beer, both nationally and abroad.In this two-part episode, we chat with Beermaster Kim Bell and Beverage Director Ileana Rivera of Lowlands Group about brewing history and the major role females have played. We discuss the stories behind women-led breweries, the messaging that put Trappist Monks at the fore of brewing in Belgium and the challenges women have faced in the industry. We'll also share our...
2019-03-1352 min
FoodCrushPart 1: Trappist monks are cool, but women are rad: Females in beer historyFrom 6,000 B.C. when women brewed "magical" elixirs at the behest of Ninkasi, goddess of brewing to the modern day, women have played an integral role in the the production of beer, both nationally and abroad.In this two-part episode, we chat with Beermaster Kim Bell and Beverage Director Ileana Rivera of Lowlands Group about brewing history and the major role females have played. We discuss the stories behind women-led breweries, the messaging that put Trappist Monks at the fore of brewing in Belgium and the challenges women have faced in the industry. We'll also share our...
2019-03-1358 min
FoodCrushMichael Vitucci on the evolution of the bar scene in MilwaukeeIn 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.
2019-03-061h 09
FoodCrushCreamy, Cheesy, Yum: A chat with Kristine Hansen, author of "The Wisconsin Cheese Cookbook"If Wisconsin is known for one thing, it's cheese. In fact, Wisconsin is filled with artisan creameries which create award winning cheeses with the Dairy State's abundance of fresh milk. And each creamery has its own unique story to tell. On this week's podcast, we chat with Kristine Hansen, author of a brand new book, "The Wisconsin Cheese Cookbook." Together we explore the book's mouthwatering recipes, fascinating stories and fun facts about the State's most delectable commodity. Tune in for our discussion as well as a very special food porn minute taken right from the book.
2019-02-271h 07
FoodCrushAre food co-ops still relevent? A chat with Pam Mehnert of Outpost Natural Foods CooperativeFood co-ops were at the helm of the organic food revolution. They've been leaders in local and sustainable sourcing, transparent labeling and bringing healthful food to the fore. And yet, some people still don't understand what a co-op really is, or why they're increasingly relevent in an age when grocery stores are in an ever-evolving state of change. So we took the plunge and consulted with a cooperative veteran, Pam Mehnert of Outpost Natural Foods Cooperative to chat co-ops: what they are, why they're relevent... and, most importantly, why they're cool.
2019-02-2049 minDrew & KBMatt Mueller From OnMilwaukee Joins Drew and KB to Talk Oscars, Grammys, and GiannisMatt Mueller From OnMilwaukee Joins Drew and KB to Talk Oscars, Grammys, and Giannis
2019-02-1315 min
FoodCrushSoup's on: A chat with the new Soup Otzie, Scott McCowanWhen 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.
2019-02-131h 04
FoodCrushA chocolate-filled chat with Indulgence Chocolatiers' Julie Waterman Is there anything better than chocolate? We don't think so. But what goes into creating one of the world's most indulgent treats? We dive deep with Indulgence Chocolatiers owner Julie Waterman. She tells the story of her journey to becoming a chocolatier, shares a few of her favorite flavor combinations, uncovers industry trends and explains why she's skeptical of folks who claim they don't like chocolate. Stay tuned for a strangely dark installment of the Food Porn Minute.
2019-02-061h 03
FoodCrushTen years of Bittercube: A spirited chat with Nick Kosevich and Ira KoplowitzIn 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.
2019-01-231h 29
FoodCrushIt might be time to give up the quest for "authentic" food: A chat with Daniel Jacobs and Dan Van Rite of Dandan, EsterEv & FauntleroyWhat 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...
2019-01-161h 00
FoodCrushWelp Yelp: The good and evil of online reviewing platforms with Greg & Orry Leon of AmilindaBack in the day, if someone encountered a problem in a restaurant, he or she was likely to bring it to the attention of the front of house manager for rectification. But times have changed. Today's diners are not only share their dining experiences on social media, they're taking to the internet with both their candid accolades and complaints. We chat with restaurant owners Chef Gregory Leon and Orry Leon about the pros and cons of online reviews and how they can help or hurt — local restaurants.
2019-01-091h 04Drew & KBMatt Mueller From OnMilwaukee Joins Drew and KBMatt Mueller From OnMilwaukee Joins Drew and KB
2019-01-0917 min
FoodCrushA Life of Pie: A chat with Valeri Lucks of Palomino, Honeypie Cafe and SmallPieWe chat with Val Lucks, head pie maker and owner of Honeypie Cafe, Palomino and Smallpie about her life as a pie-obsessed baker. During the episode she shares stories from her travels in search of the country's best pie, as well as insights into the making of America's perfect dessert.
2019-01-021h 00
FoodCrushThe lure of ramen: A chat with Chef Gregg Des Rosier of TochiThe air might be chilly, but the ramen scene is heating up. Today we chat with Chef Gregg Des Rosier of Tochi about the lure of ramen. He'll share tidbits about life as a ramen chef, chat about his travels to Japan and what makes a great bowl of ramen.
2018-12-271h 01
FoodCrushWisconsin Supper Clubs: A conversation with Ron FaiolaOld 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.
2018-12-2051 min
FoodCrushService is a two way street: A lesson in hospitality with Joshua WolterWhat do you expect from front-of-house employees when you eat in a restaurant? Are those expectations realistic? In this episode, co-hosts Matt Mueller and Lori Fredrich chat with service industry veteran, Joshua Wolter, about the good, the bad and the ugly in terms of great service. We'll discuss challenges, expectations and the ways in which restaurant personnel strive to make customers' experiences the best possible.
2018-12-0558 min
FoodCrushThe Mystique of the truffle: An odoriferous episode with Mushroom MikeEarthy. Pricey. Irresistible. On this week's podcast, we sit down with Mike Jozwik (Mushroom Mike) to pick his brain about one of the world's most indulgent foods: truffles. We'll dig deep, dispelling myths, exploring the world of truffle cultivation and discussing what makes these earthy fungi some of the best things on earth.
2018-11-2853 min
FoodCrushGiving Thanks: Chefs give back at the Guest HouseThe holidays are a time for giving. In this episode we talk with James Beard Award winning Chef Justin Aprahamian of Sanford and Erik Koepnick of The Guest House about how chefs in Milwaukee give back by feeding the homeless.
2018-11-2142 min
FoodCrushA guide to great holiday wine with Jordan Burich of VoyagerThe holidays are right around the corner, so we're on the hunt for beautiful wines to serve with holiday food. Listen in as we chat with Jordan Burich of the new Voyager wine & cocktail bar in Bay View about the joys of Riesling, great fits for holiday wine gifts and more.
2018-11-151h 00
FoodCrushThe art of the sandwich: A chat with Chef Andrew Miller of Third Coast ProvisionsListen in as we go deep with local sandwich connoisseur and chef, Andrew Miller of Third Coast Provisions and Merriment Social. He’ll spill the beans on what makes a good sandwich and how he uses sandwiches to inspire fine dining dishes. We’ll also discuss the best and worst of sandwich condiments, his favorite creation for football Sundays and more.
2018-11-0748 min
FoodCrushWhat's up with dining surveys anyhow?Every year OnMilwaukee polls its readers, giving them an opportunity to vote for the best restaurants in Milwaukee. But sometimes the results spark controversy. So Food writer Lori Fredrich and Culture Editor Matt Mueller dig into the down and dirty behind the survey including what goes into creating it, how we choose which venues to include and some of the questions that lead to the most interesting of results. Stay tuned for a creepy Halloween edition of the Food Porn Minute.
2018-10-3152 min
FoodCrushCaitlin Cullen of The Tandem: Fried chickenSalty. 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.
2018-10-2440 min
FoodCrushAw Shucks!: Learning to Love OystersIn 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.
2018-10-171h 07
FoodCrushKaren Bell of Bavette: Life after a James Beard nominationJames Beard nominations are a big deal. But what’s it really like to find your name on the list? We chat with Milwaukee’s own Karen Bell, 2018 James Beard nominee and owner of Bavette La Boucherie, about her experience as well as her storied past and plans for the future. Then stay tuned as Matt Mueller gets his feet wet with yet another smoldering edition of the Food Porn Minute.
2018-10-1051 min
FoodCrushBig Important Food QuestionsIn this introductory podcast, get to know hosts Lori Fredrich and Matt Mueller a little better as they tackle some of the bigger, more important questions in life. Is a hot dog a sandwich? Mayo or Miracle Whip? And what IS Miracle Whip anyways? But most importantly, what's Lori's food superhero origin story? Listen as she divulges embarrassing food confessions from her past, Matt learns what an aioli is – and stay tuned for the FoodCrush’s signature segment, the Food Porn Minute.
2018-10-0346 min
Milwaukee UncutSeason 2 Kickoff with OnMilwaukee | Jeff ShermanOnMilwaukee's Jeff Sherman comes on to talk all about the show's second season. We'll cover our shared vision for the podcast, and discuss our responsibility to have conversations that move the city forward.
2018-05-2910 minDrew & KBBeers on the Table - Andy Tarnoff, Co-Founder and Publisher of OnMilwaukee.com and Jon Greenberg, President of the Milwaukee AdmiralsBeers on the Table - Andy Tarnoff, Co-Founder and Publisher of OnMilwaukee.com and Jon Greenberg, President of the Milwaukee Admirals
2018-03-0250 min2018-02-0709 min2018-02-0209 min
On The RecordEpisode 48 - OnMilwaukee founders Jeff Sherman and Andy TarnoffIn early 1998, Jeff Sherman and Andy Tarnoff met for a drink at the Nomad Pub. With a noble idea, minimal coding background, and an overriding love for their city, OnMilwaukee.com was launched that September. Sherman and Tarnoff were kind enough to welcome host Tyler Maas—who can identify with being part of a web-only upstart—to their conference room to discuss the site's origin, its evolution, difficulties sustained along the way, and what OnMilwaukee is doing to stay ahead in an increasingly digital market. Laughs were had, insight was bestowed, and they also (jokingly?) offered to buy Milwaukee Reco...
2015-12-231h 02