Let me be the first to apologize to you…Sorry…we at the Wisconsin Foodie HQs have been on a mission since August to bring you 13 brand new episodes of the show and have neglected to put them online. As we start winding down to the end of our production marathon the goal is to enhance your Foodie experience through our website. Some new features to look out for in the next couple of months will be the release of all the new Foodie episodes, the new WMMB Cheese-maker profiles and Garrett Weber-Gale’s AthleticFoodie segments. Also, we plan on opening a Foodie store were you will be able to purchase DVD’s of your favorite episodes, T-shirts, Mugs, etc. After this current season comes to an end our focus will be on improving the website and making it more interactive for our fans. Whether it’s sharing recipes, writing articles or uploading your foodie videos and pictures, wisconsinfoodie.com wants to be your destination for local food information.
As always we love hearing from you, whether you have an idea, a recipe, feedback or just want to say “hi” send us a message at email@example.com.
Thanks again for Watching Wisconsin Foodie!
Executive Producer | Creator
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.