We turn the tables on one of America’s most famous interviewers when we interview Dick Cavett, who spoke with Bonnie North this summer at Ten Chimneys in Delafield. To hear more of Bonnie's interview, click on Supplemental Audio below.
In our Project Milwaukee conclusion Friday Nov. 19 WUWM’s Bob Bach interviewed a number of guests, including James Godsil of Sweet Water Organics. It is exploring innovations in urban farming, including growing thousands of fish in a former industrial building.
In this Project Milwaukee segment, WUWM’s Bob Bach interviewed Chris Dresselhuys, Director of Marketing for Palermo’s Pizza in Milwaukee. The company has a 135,000 square foot manufacturing facility in the city's Menomonee Valley. Palermo's Pizza has its roots in a family bakery and restaurant that Italian immigrants, Jack and Zina Fallucca, opened in Milwaukee in the 1960s.
All week, WUWM has been exploring the strength of Wisconsin’s food industry, including its economic impact here in the southeast.
The state’s lion’s share is its commodities such as grains and dairy products, as well as processed foods. They’re sold across the country, and Wisconsin continues to develop markets overseas, because that’s where 96 percent of the world’s eaters live.
But the state is also begun promoting the local food movement; it encourages residents to buy foods produced close to home. The goal is to put fresher, more nutritious items on tables, while generating more business for Wisconsin producers.
Here’s more from WUWM's Marge Pitrof, on this, our our final day of Project Milwaukee: What’s on Our Plate?
There’s a national movement afoot to grow more food in cities.
And the Milwaukee area stands out as an urban agricultural hotbed, as raised gardens multiply in backyards, empty lots and community spaces. Another promising piece of urban food production is called “aquaponics”.
They’re systems that combine fish and produce.
On this final day of our Project Milwaukee series on the local food economy, Environmental Reporter Susan Bence introduces us to local innovators using this fishy model to inspire future leaders.
We conclude our Project Milwaukee: What's on Our Plate? series with a live panel discussion from the ground floor of the Chase Tower on the future of Wisconsin's food economy. We start our conversation by looking at whether the food industry is recession-proof.
The second part of our live Project Milwaukee: What's on Our Plate? panel on the future of Wisconsin's food economy focuses on the challenges facing various elements of the food industry, from farm to factory.
Our Project Milwaukee: What's on Our Plate? series and our live broadcast conclude with a discussion about the future of the food industry in Wisconsin, and where aspects like higher education and the healthy foods movement have an impact.
As part of our special broadcast to conclude Project Milwaukee, WUWM’s Bob Bach interviewed Paulette Flynn, Executive Director of SHARE Wisconsin. SHARE is a food-buying club, which offers families discounts on food purchases in exchange for volunteer work. The local branch serves more than 21,000 people each month at nearly 200 locations in Wisconsin, northern Illinois, northeastern Minnesota, and Michigan's Upper Peninsula.
Project Milwaukee: What's on Our Plate? continues with a look at an innovative program that helps would-be food entrepreneurs get their businesses off the ground. Rick Terrien is the executive director of the Iowa County Economic Development Corporation in Mineral Point. His office is in the building that houses the Wisconsin Innovation Kitchen, one of a growing number of food business incubators in Wisconsin, and part of the Wisconsin Food Business Innovation Network. Terrien spoke with Mitch Teich.