food

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The relationship between food and love is the basis of many platitudes. And for the couples featured in this month’s Milwaukee Magazine the cliches hold true: food and love are an inseparable pair.

In honor of Valentine’s Day, the February edition of the magazine showcased a number of couples who own and operate restaurants in Milwaukee. Chefs Lisa Kirkpatrick and Paul Zerkel makeup one of the couples featured in the magazine. 

Mitch Teich

Food writer Jeanette Hurt covers the Wisconsin cheese industry and occasionally visits the Lake Effect studio to offer some suggestions for your next get-together or even your next grilled cheese sandwich.

Hurt suspects that 2018 will be a big year for artisan and flavored cheese. "Not cheddar or colby, but the really good cheeses," she says. "The one's that have really interesting flavors."

Specialty cheese production in Wisconsin increased by seven percent last year, Hurt says, and will more than likely continue to grow.

Mazos Hamburgers / facebook.com

Milwaukee’s dining scene is vibrant enough that it’s tempting to always seek out the new, hot establishments.  And while new can be great, Lake Effect contributor and Wisconsin Foodie host Kyle Cherek says not to forget our dining heritage.

"I'm not saying don't go to the new places, because we need that energy, they're beloved, people are working very hard," he says. "But when you're thinking about 'Where should we go?,' for many people it's being a tourist in your own town."

StockPhotoPro / Fotolia

Many of us use the New Year as an opportunity to reboot and change unhealthy habits, such as poor eating choices.  But as anyone who has tried to diet can attest, it's not always easy when there are Peanut M&M's at hand.

Maayan Silver

Christmas. It’s a time of sugarplum fairies, reindeers, and stockings by the fireplace.

It’s also a day for sharing food with family and friends. And on that day, it’s even common for chefs at restaurants to hang up their aprons and go home to cook and share a holiday meal with family.

We wanted to find out about some culinary traditions among Milwaukee chefs and learn what goes on in their kitchens on Christmas:

Lynne Ann Mitchell / Fotolia

It seems like we've been eating non-stop since early fall, doesn't it? Between Diwali, Thanksgiving, Chanukah, Kwanzaa, and Christmas, feasting has been, er, on the table for a couple of months.

Mitch Teich

Notre Dame Hall, the iconic building on the Mount Mary University campus, was built nearly 90 years ago.  But the work that goes on in one particular room is anything but historic.  It’s cutting edge work being done in a space that serves the university and the community at large.

Kathy Mydlach-Bero / facebook.com

For most of us, Thanksgiving is a day that is about both gratitude and food. For a Milwaukee area woman, the two are inextricably linked. Kathy Bero survived two bouts with cancer by integrating wholesale changes in her diet with more conventional therapies.

Bero says she wanted to find a compliment to the allopathic treatments she was undergoing. "I wanted to show that you don’t have to stick to what they know," she explains. "You can engage a much larger cache of tools that exist worldwide, not just here."

fahrwasser / Fotolia

For Thanksgiving, Lake Effect is examining the many roles food plays in our lives - both for the holiday and beyond our yearly feast. From learning about the continental history of Thanksgiving foods to fighting cancer with produce, there is a lot we can thank food for in our lives.

Betty Sederquist / Fotolia

It's Thanksgiving Day and today we celebrate the bounty on our tables by learning about the origins of the some of the foods that make the holiday meal. Wisconsin Foodie host Kyle Cherek says that much of what we serve today actually originated on this side of the Atlantic.

"Maize (corn), potatoes, tomatoes, pumpkins, peppers, blueberries, gourds, wild rice... and turkeys. And that's just the tip of the iceberg," he says.

Janna / Fotolia

October is prime apple picking season in Wisconsin. Orchards not far at all from Milwaukee’s city center allow people to pick their own and for many families doing so is a rite of passage.

Wisconsin Foodie host and food contributor, Kyle Cherek, is all about good food. And he says apples certainly qualify.

"Wisconsin is an ideal place to grow these things between our sun, between our good soil, between our great source of water and then the crisp nights," explains Cherek. "We're really ideal for this things that came from the other side of the world originally."

Audrey Nowakowski

It’s a sunny Sunday afternoon at Pinehold Gardens in Oak Creek as guests park off-road and make their way to a long table.

Adorned with a white table cloth and wildflowers, the table is set up on the side of a field full of kale, wildflowers, and other rows of produce.

The occasion for this special (and literal) farm to table dinner is a fundraiser for the Racine Area Youth Farm Corps Program, a branch of the  Eco-Justice program.

Kevin J. Miyazaki / PLATE

In preparation for your next Taco Tuesday, dining critic Ann Christenson wrote the cover story on the best tacos in town in the August issue of Milwaukee Magazine. She explains that what we’re talking about here is tacos - not, strictly speaking, Mexican food.

"For better or worse, if you take a flour or corn tortilla and put some really delicious ingredients inside, wrap it up....it is a different form of sandwich," she explains.

Edyn Herbert

The growing shortness of attention spans affects more areas of society than you might think. The food industry has seemed to play into this as well, but there are some chefs that still take the time and care in their cooking. Milwaukee chef Gene Webb of North Shore Boulangerie explains the changes he’s noticed in the food industry and what he’s doing to preserve what he learned while studying in France.

Courtesy of Milwaukee Public Library

Like most major metropolitan areas, there was a time when most of southeastern Wisconsin was farmland.  And while the area that surrounds the city of Milwaukee is today home to suburbs and exurbs, there is still much evidence of our agricultural heritage - in many cases, a living heritage.

This summer, Lake Effect is exploring what agriculture means to our region in a series called Full Plate. Help us shape this series, what questions do you have about food and its production?

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