food

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.:

Pen Waggener / Flickr

Cranberries are one of the only truly traditional foods present at the Thanksgiving table. While a full-turkey likely wouldn't have been on the menu at the first Thanksgiving, cranberries were a staple part of early American diets. 

Lake Effect food contributor, Kyle Cherek, says the cranberry is one of the only fruits native to North America. The tiny fruit was originally cultivated by Native American tribes in bogs in the Northeast, but eventually made its way to Wisconsin. 

Michelle Maternowski

Milwaukee has a long brewing tradition and more recently the city has become home to a variety of spirit distilleries. Now a local company is stirring up the beverage market with a new brand of artisanal mixers. 

Mary Pellettieri and Noah Swanson are both experienced hands in the beverage world, and founded Top Note Tonics a couple years ago.

The Edible Schoolyard Project, facebook

A trio of luminaries of the local, accessible for all, food movement are assembling in Milwaukee Friday evening as part of Growing Power’s Urban and Small Farms Conference.

Its founder Will Allen will take the stage with Ron Finley, who leads a urban garden and education movement in Los Angeles.

Eugene Kim / Flickr

How many fish fries do you go to on an average year? Have you been to every local custard stand to compare and decide who truly has the best chocolate flavor? Maybe your summer isn’t complete without going to a lakefront festival, or tailgating at Miller Park with a properly cooked brat.

Illustrations by Paige Clark
Courtesy of Jeanette Hurt/Seal Press

Traditionally, the tavern was a place where predominantly men went for fellowship and libations. Today, bars see a clientele pretty well divided between men and women, and the people serving the drinks are more likely to be women than ever before.

Dasha Petrenko / Fotolia

There have been a lot articles written, and a lot of interviews conducted, about how millenials are shaping life in the U.S. and Milwaukee in particular.

Our discussions of real estate and residential patterns, public transit, employment, and even shopping delve into the newest generation of adults who call Milwaukee home. Gen X-er and Wisconsin Foodie host, Kyle Cherek, says we should add food and food culture to that list. 

Wisconsin Historical Society Press

Sitting down to a good meal is an experience valued across cultures. A new food memoir by Native American artist and social sciences professor Thomas Pecore Weso, called Good Seeds: A Menominee Indian Food Memoir, expands upon this shared appreciation of food to open up a window into tribal life.

The memoir combines essays with accompanying recipes from Weso's childhood growing up in the 1950s and 60s on a northern Wisconsin Menominee reservation.

LaToya Dennis

Access to fresh food is limited in some Milwaukee neighborhoods without full-service grocery stores. Now, a few residents have come up with a plan they call Market Boxx. It would not only bring fresh produce to more people, but also create entrepreneurs, starting in the Sherman Park neighborhood.

In the 1960s, the sugar industry funded research that downplayed the risks of sugar and highlighted the hazards of fat, according to a newly published article in JAMA Internal Medicine.

Susan Bence

9-year-old Raya El-Hajar had an exciting summer. She won the 2016 Healthy Lunchtime Challenge. Then, First Lady Michelle Obama welcomed Raya and 55 fellow chefs from around the country to the White House last month to celebrate their achievements.

The 5th annual challenge was designed to encourage 8 to 12 year olds to create an original, healthy, tasty and affordable lunch recipe. More than 1200 applications flowed in for review.

Michael Chamberlin / Fotolia

For many Milwaukee students, the first day of school is just around the corner, which also means a return to the lunchroom.

School lunches have been a hot button topic for years. First Lady Michelle Obama has made it her mission to make them healthier, and politicians from both sides of the aisle have voiced their own opinions on the issue.

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