Food

Food writer Bee Wilson has a message of hope for parents struggling to get their children to eat their veggies: "As parents, we have a far greater power than we think we have to form children's tastes," Wilson tells Fresh Air's Terry Gross.

In her new book, First Bite, Wilson examines how genetics, culture, memory and early feeding patterns contribute to our food preferences. She says that a child's palate can be formed even before birth. And this insight can be helpful for parents who want their children to eat well and healthfully.

Will Clayton / Flickr

Tomorrow night Milwaukee celebrates 170 years as an incorporated city. The Milwaukee Press Club is hosting the city birthday party, Savoring Our City, that kicks off at 5:30 Thursday evening at The Grain Exchange.

The city birthday party looks back at some of the top food products Milwaukee was founded on, such as pork and grains, but also celebrates our culinary scene by recognizing the top chefs and restaurants the city has to offer today.

lidiasitaly.com

Lidia Bastianich has offered a lot of advice to chefs and would-be chefs over the years. She’s hosted a half-dozen series of cooking shows on public television, authored almost a dozen cookbooks and owns Italian restaurants in three cities.

But she says her latest book offers something different. Comprised of a collection of recipes and lessons learned, Bastianich says her tenth book reflects what made her who she is.

Milwaukee County Winter Farmers' Market / facebook.com

Milwaukee’s food and dining scene seems to be getting better every year, with not only new restaurants opening up but new food ventures and collaborations taking place across the city and suburbs.

Kyle Cherek, Wisconsin Foodie host, Lake Effect food contributor and essayist, says 2015 saw exponential growth for Milwaukee's food and its people who are invested in it.

Milwaukee has experienced restaurant booms, such as in Walker's Point, as well as an increase in local food production.

Adam Kuban / Flickr

For some of us, it’s hard to imagine a more perfect food than pizza. 

People can be pretty choosy about what is on it and where they get it. If you’re open to trying someplace different than your normal standby, Milwaukee Magazine’s cover story features thirty of the area’s best pizza places.

Ernesto Andrade, flickr

The time between Thanksgiving and Christmas is when a lot of us are giving thought to the food that’s on the table, whether it’s on our own dining table, someone else’s or at a restaurant.

But besides our own food traditions, we don’t always think about the cultural factors that led to that food showing up on the plate in front of us.

S Bence

It’s the time of year when people pull out favorite family recipes as the holiday season swirls onto the scene. One Milwaukee area resident is among a seemingly growing number of people passing on a passion for locally sourced, simply-prepared dishes.

But Kathy Papineau is going a step further.

Thomas Cizauskas / Flickr

The Southeast Wisconsin Festival of Books runs Friday and Saturday in Waukesha. Eighty authors and presenters will be part of the event at UW-Waukesha.  And among them are a number of cookbook authors who will talk and demonstrate from the cookbook stage.

That includes a couple of frequent contributors to Lake Effect – beer writer Lucy Saunders and cheese writer Jeanette Hurt who are teaming up their expertise along with beer and cheese.

Dave Reid, flickr

Milwaukee's food history is diverse and shows no signs of slowing down.

From brews and brats to a formidable farm-to-table market, food writer Lori Fredrich's new book, Milwaukee Food: A History of Cream City Cuisine, explores the city's past and present food developments, restaurants and chefs.

djvass / Flickr

Not too long ago, a friend could call you up and ask if you wanted to get together for dinner at the Bel Air Cantina and you would have known exactly where to meet.  However now you’d have to ask which of three Bel Airs she’s talking about.

And that restaurant is hardly alone.  Many of Milwaukee’s best-known local restaurants have become local chains.  Good for their bottom line, but what does it mean for people deciding where to eat dinner?  Dining contributor Ann Christenson helps tackle the questions and concerns the spread of chains presents:

Pages