Wisconsin Foodie welcomes local coffee expert Chuck Watson as he shares some insight from the coffee world in a monthly installment called, “What’s Up, Chuck”.
What’s Up, Chuck?
Hi Everybody! It’s your old buddy Chuck here to kick it to ya one time. This time we are talking about, well, I actually haven’t figured that out yet so who knows what’s coming! Let’s find out…
Lets! Get! Lazy!
So yeah, we live in the drive-through age, but is rolling around grabbing burgers, beer and the like all while never leaving the comfort of our cars really what we want for the future? Is our whole purpose in evolution to become as lazy as possible? You bet! And to help us along the way the folks at “Splick-it” have come up with a formula for ordering coffee the old fashioned way, by text message. Yes, filed under the heading “my lord this is dumb” comes Splick-It, the mobile phone ordering platform you can use to get your coffee and scone “in style” and in a moments notice. Simply text “I am super lazy” to any number and walk up to the counter and demand your Snickers latte! Okay, so that is not how it works exactly but the point is that we should keep things friendly and personal and order over the counter like people have been doing for millions of years. I wonder if anyone at Splick-it realized that if everyone orders by text there is still going to be a line! Problem. Not. Solved. Thanks for nothing, Splick-it. Well I shouldn’t say “nothing,” it actually costs $.25 every time you use it. Nice.
• India is getting sauced – coffee shops are becoming quite popular in India these days, and in response, the trendiest coffee shop chain in the country is stepping it up and boozing it up. Yep, they are in the process of adding alcoholic coffee beverages to their menu. They’re starting with only coffee liqueurs but I am sure it will be no time before they are knocking back whiskey shots and partying on the espresso machine like a Baliwood version of “Coyote Ugly” that takes place in a Starbucks. Wicked.
• Working at night? Don’t drink coffee! – in an announcement that seems to defy logic itself, the journal Sleep Medicine has published a report that “the main byproduct of coffee, caffeine, interferes with sleep and this side-effect worsens as people age” concluding that “night-shift workers should avoid drinking coffee if they wish to im prove their sleep.” You mean I gotta work all night and can’t have coffee to help keep me up? Ummmm, what country do you think this is? Scientists, you crazy.
• Need customers? Hire a gypsy! – A popular Israeli coffee chain is now offering a free fortune told to anyone who buys a coffee that leaves grounds on the bottom of the cup. They have hired a gypsy to train the staff on how to read the grounds and tell a fortune, eventually hoping that this fortune-telling gimmick will lead to bigger revenues. Well, I’m sorry Israel but even though hiring a gypsy is the answer to many of life’s problems, this is not one of them.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.