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.
For Project Milwaukee: What's on Our Plate?, we profile a local business with a global reach that manufactures equipment that allows other companies to make food. Chad Lorensen is the Business Development Manager for Schenck AccuRate, a Bulk Solids Metering Technology company making equipment for food manufacturers, located in Whitewater. Mike Karas is the marketing communications manager. They spoke with Stephanie Lecci.
Contributor Chris Hallberg lives in Wauwatosa. He recently returned from a ten-month Fulbright Fellowship in El Salvador where he met up with two Stone Creek employees who were visiting a coffee farm, and produced this audio essay for our Project Milwaukee: What's on Our Plate? series.
Today, we continue our Project Milwaukee Series: What’s On Our Plate? We’re exploring the impact the food industry has on the local economy. As we reported yesterday, more than 14,000 people in the greater Milwaukee area work for food and beverage manufacturers. But the number grows by thousands, when you include the workforce involved in building machinery for the food industry and moving its products, as well as making them more appealing. WUWM’s LaToya Dennis visited a few local employers that enhance Wisconsin’s food industry. When most people go to the grocery store, they probably don’t give much thought to all the work that goes into making the items on the shelves. I mean really, when was the last time you thought about what went into making your strawberry yogurt the perfect color? Well that’s what Dina Dicks does every day. She works for CHR Hanson in West Allis. The company makes coloring and other food additives. Dina and I met in one of the company lab.
We learn about the present and future of food manufacturing here in the Milwaukee area as part of our Project Milwaukee: What's on Our Plate? series. Shelley Jurewicz is Vice President of Economic Development for the Milwaukee 7. The organization has just issued a report on the Milwaukee region’s food and beverage manufacturing industry.