food

(Curtis Stone)

Many cookbooks claim to speak to our busy lives and the need to simplify cooking without compromising quality and flavor.

TLC

Nigella Lawson may be a household name, bestselling author and TV show host, but she describes herself quite simply as "a food enthusiast."

Flickr

Milwaukee is in something of a food renaissance, for restaurants, ingredients, and simply for the interest of people in what goes onto their plate.

Susan Bence

This month, a new quarterly magazine launches with a specific focus on food in Milwaukee.

Susan Bence

Michael Pollan is no stranger to the murky world of food production and how we humans fit in the chain.

New Zealand Defence Force

Considering the challenging economy of the past few years, Lake Effect contributor Kyle Cherek might have some surprising news: Milwaukee’s new local restaurant scene is booming.

Fondy's Food Market

The Fondy Market at 22nd and Fond du Lac is one of the Near North Side’s success stories. There had been a farmer’s market in the area for decades, but about 10 years ago the market really took off in its present form, thanks in great part to Young Kim.

Photo by Dominick Reuter, via MIT News

It’s an understatement to say that cheese holds a special place in Wisconsin’s ethos. It also holds a special place in Wisconsin’s economy. The latest data from the US Department of Agriculture shows that the state produced 2.6 billion pounds of cheese in 2011. Just as significantly, the percentage of that which is specialty cheese has increased to 22 percent.

Kyle Cherek

Tucked away above the Starbucks on Water Street is the Sensorium Gallery. It’s an art gallery and the workspace of designers and artists Neille Hoffman and Ken Kornacki.

photo courtesy Afro Fusion Brands

  Earlier on today's show, essayist Kyle Cherek reflected that the word foodie is not just for trendy east or west coasters.  It’s a word that can – and is – used to describe people right here in the heartland that are passionate about food, especially locally sourced and prepared food.  But eating local doesn’t necessarily mean eating from a culinarytradition that is local.

Local Food Movement Growing Here

Nov 19, 2010

All week, WUWM has been exploring the strength of Wisconsin’s food industry, including its economic impact here in the southeast.

The state’s lion’s share is its commodities such as grains and dairy products, as well as processed foods. They’re sold across the country, and Wisconsin continues to develop markets overseas, because that’s where 96 percent of the world’s eaters live.

But the state is also begun promoting the local food movement; it encourages residents to buy foods produced close to home. The goal is to put fresher, more nutritious items on tables, while generating more business for Wisconsin producers.

Here’s more from WUWM's Marge Pitrof, on this, our our final day of Project Milwaukee: What’s on Our Plate?

There’s a national movement afoot to grow more food in cities.

And the Milwaukee area stands out as an urban agricultural hotbed, as raised gardens multiply in backyards, empty lots and community spaces. Another promising piece of urban food production is called “aquaponics”.

They’re systems that combine fish and produce.

On this final day of our Project Milwaukee series on the local food economy, Environmental Reporter Susan Bence introduces us to local innovators using this fishy model to inspire future leaders.

Tracking a Tater

Nov 18, 2010

Lake Effect’s Stephanie Lecci produced our feature for Project Milwaukee: What's on Our Plate? on following the economic impact of a Wisconsin potato. She visited locations including Heartland Farms, the University of Wisconsin’s Hancock Agricultural Research Station, and Frito-Lay. She also spoke with Joe McCarthy of Diamond Foods, which owns the Kettle brand potato chips, and Duane Maatz of the Wisconsin Potato and Vegetable Growers Association.

Southeastern Wisconsin has long been a leader in the world of manufacturing. That reputation might conjure images of machinery and tools. But nine percent of the items manufactured here are food products.

There are more than 250 food and beverage factories in southeastern Wisconsin, and the economic development group, the M7, estimates that those companies employ more than 14,000 workers and generate nearly $600 million in annual salaries. In this installment of “Project Milwaukee: What’s on our Plate?” WUWM’s Marti Mikkelson takes us to several operations that have been growing.

Our Project Milwaukee series What’s on Our Plate? continues with an overview of Wisconsin’s place at the food producing table. Kyle Cherek is known to many of us here in Milwaukee as the host of the syndicated television show Wisconsin Foodie, currently in its third season. It profiles where our food comes from, the region’s artisanal resources and culinary high points. Cherek is also a frequent contributor and speaker on culinary topics and the farm to table trend.

Pages