The same duo that brings you Wisconsin Foodie each week teamed up to make a documentary that showcases Milwaukee’s own Noble Brothers.
Jonathan Jackson of Milwaukee Film Says:
The 2007 Milwaukee International Film Festival sold-out sensation “The Super Noble Brothers” (SNB) returns for a special event screening in the main house of the Oriental Theatre on Thursday, January 15, 2009 at 7pm, accompanied by a fashion show extravaganza by the Fashion Ninja! Tickets are $8 and will be available at the door.
From Mary L. Nohl fellowship winner Mark Escribano comes this stylish and mesmerizing glimpse into a unique Milwaukee subculture, following Noble brothers Davey, Tommy and Andy. Ubiquitous Milwaukee scenesters, their diverse projects (small business owner, painter, DJ, rare record collectors, band members) dot our city’s cultural landscape. Reflecting the guerilla documentary cinema of the 60s and 70s, SNB is a seven-year in the making document of American hipster culture, a snapshot of a family and an exhilarating, unsentimental meditation on what it takes to live life on your own terms.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.