food

edseloh / Wikimedia

True Swiss-style cheese that is made in Wisconsin may seem unlikely. While the Dairy State has produced quality cheese for over a century, mastering Swiss-style cheese-making requires near-perfect conditions. Fresh off a trip to Schuman's Cheeses near northern Wisconsin’s Turtle Lake, Jeanette Hurt found that Wisconsin cheese makers are creating products similar to the highly sought-after Alpine cheeses of Switzerland.

Jamie Hooper / Fotolia

Before the terms "farm-to-table" or "farm-to-fork" came to be, “slow food” was the watchword.

"Slow Food is an international organization that is dedicated to inspiring people to create a better, more fair and more delicious food system," explains Jennifer Casey. She's executive director of the Fondy Food Center and the Wisconsin governor of Slow Food USA.

YU TING YANG / Fotolia

This spring will see the return of pop-up restaurants in Milwaukee. While the dining phenomenon has been relatively dormant the past few years, Lake Effect food contributor Kyle Cherek says the area has seen a resurgence. 

Adam Ryan Morris / Milwaukee Magazine

Later today, the winners of the annual James Beard awards will be announced, honoring chefs around the country.  Three Milwaukee chefs are among the semifinalists for the Best Chef award for the Midwest: Justin Carlisle, Thomas Hauck and Karen Bell.

Wisconsin creamed the competition.

America's Dairyland took home the first, second and third-place prizes at the U.S. Championship Cheese Contest this week — with a black-pepper-flavored hard cheese from Antigo, Wisc., at the top.

Second place went to an aged cheddar from Weyauwega, and third place to a gouda from Thorp.

A record 2,303 dairy products — included butter, yogurt and cheese — were submitted to the contest, according to the organizers.

Adam Ryan Morris / Milwaukee Magazine

For many people in Milwaukee, their fish consumption increases exponentially during the season of lent.  But for others, the Friday fish fry is simply part of the year-round culture.

Regardless of how you come down on the issue, our dining contributor Ann Christenson tips the scales towards some of the top fish frys in town in the current issue of Milwaukee Magazine.

The average American eats more than 33 pounds of cheese a year.

This is according to Neal Barnard, physician and president of the Physicians Committee for Responsible Medicine. And that's a problem, he says, because it's helping to make us overweight and sick.

Mitch Teich

Heather Terhune knows a lot about ice. The executive chef at Tre Rivali has a lot of opinions about the ice used at the restaurant, a fact she let slip at the first MilMag Live! event on the influence of insiders and outsiders in Milwaukee. 

MealSteals

With the abundance of Yelp - and other - reviews on the Internet, it can take a lot of time and research to figure out where to grab Sunday brunch or drinks with friends. 

A new app created by Milwaukeeans Ben Bourgeois and Brian Kopp, aims to make this dining decision-making process easier. Called “MealSteals,” the app points users to local restaurants and bars based on their current discount offerings. 

U.S. Department of Agriculture / Flickr

The Trump Administration appointed former Georgia governor Sonny Perdue as the next Secretary of Agriculture, but for some in the agriculture business the announcement came too late.

The appointment was announced long after every other cabinet member had already been announced, a perceived slight to a community that had overwhelmingly supported Donald Trump during the election. 

Monkey Business / Fotolia

When you think back on your childhood, what did dinnertime look like? Many of us might think back on meals eaten around the kitchen or dining room table in idyllic terms: good food, conversation and togetherness. While the reality might have been a little more nuanced, there was a time when the family meal was a pretty typical shared experience in America.

For someone who didn't set out on a career in food, Pati Jinich has certainly gone places. Jinich grew up in Mexico in a Jewish-Mexican home, and after moving to the United States with her husband, she initially pursued a career in international relations.

new-york-city / Flickr

Why are we so driven by smells and tastes of delicious, delectable foodstuffs, like mom's homemade lasagna? And, for that matter, why do we have an emotional connection to it?

Not too long ago, Lake Effect contributor Kyle Cherek, host of the Emmy-winning public television show Wisconsin Foodie, gave a TEDx talk discussing these queries, focusing on the intersection between flavor, history and memory.

Rachel Morello

In college, students might joke about living on ramen noodles, or popcorn. But for some, hunger can be a real problem.

According to at least one study, today’s college students suffer higher levels of food insecurity than ever before.

So as a more diverse population of students works toward higher education, some campuses are figuring out how to make sure those young people have meals, including in Milwaukee.

Africa Studio / Fotolia

Cheese is a part of the Wisconsin table whether it is a holiday celebration or an average weeknight. What is not on the cheese plate as often is a different variety of cheeses such as ones made with goat and cow milk, or 15 year aged cheddar. Food writer and occasional Lake Effect contributor Jeanette Hurt came by the studio to share a bagful of cheese that is a cut or two – or ten – above that Velveeta that’s sitting in the back of your refrigerator with Mitch Teich.:

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