April 11 2009, 12 pm
Design Within Reach
167 N Broadway
Milwaukee, WI 53202
The idea for the bake sale started out as a leisurely pastime: to get friends together and baking. When multiple attempts at finding this leisure time proved difficult, Ashley Drew of Make Cake Milwaukee, and Amelinda Burich decided to group their baking efforts for a larger cause. It didn’t take long to find their cause in a project begun by two talented women from Milwaukee.
Julie Ruplinger & Wendy Mesich, founders of Off the Grid Mke, had just received some green space from the City of Milwaukee. Their organization, Off the Grid Milwaukee, supports local projects designed to increase community self-reliance. They were given two empty city lots with which to begin their project. In collaboration with Milwaukee Urban Gardens, they want to transform these barren 12,000 square-foot lots at Richards & Clarke Streets into a productive community garden. They want to focus on innovative, hands-on training for their neighbors that will lead to the neighborhood providing for more of their own food needs. Starting this project wasn’t cheap and they needed some financial help to get the project off the ground.
Ashley & Amelinda joined forces to recruit as many local bakers as possible. And what a response they received! Up to 40 local bakers, from Bayview to Riverwest, have offered their time, money and talent to bring the bake sale to fruition. The bake sale is on Saturday, April 11th at Design Within Reach. All proceeds with go to benefit Off the Grid and their community garden.
Interviews to come…
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
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
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.