Well, loyal friends, foodies, and fans of our third season, Wisconsin Foodie has officially ended it’s 26-week-run on CBS. We wholeheartedly appreciate all the support that we’ve received over the last 6 months. This past season was a huge success and we owe it all to you. This show wouldn’t be possible without the support from our sponsors: The Wisconsin Milk Marketing Board, The Bartolotta Group, Outpost Natural Foods, The YMCA, Travel Wisconsin, Alterra Coffee, CBS and WUWM. Since day one, these companies and organizations have had faith in our show and our philosophy, making our vision a reality. We truly cannot thank them enough.
Over the last two years that we’ve been on air, our goal has been to support the local food movement through engaging stories, interviews, and exposes. We want to show you what is growing in your own backyard and introduce you to the myriad ways that food is distributed and prepared throughout the state. Our reward comes from you, our viewers, and your messages. We’ve received hundred of emails and Facebook comments, reassuring us that you are listening and taking action. Being aware of where food comes from gives our communities insight and authority, as well as a glimpse into the passion and involvement of individuals and organizations throughout the state.
Another one of our goals is to support our own farmers, restaurants, markets and all the other people from Wisconsin involved with local food. With your financial support, every dollar is recycled back into the community to promote a local and sustainable economy. We are also glad to have had the opportunity to introduce our viewers to Will Allen of Growing Power, Jim Godsil of Sweet Water, Marth Davis Kipchak, Sandy D’Amato, David Swason and so many more!
As one season ends and another begins, we look forward to increasing awareness of Wisconsin Foodie and bringing our existing viewers the flavorful entertainment they have grown to love. We will be also focusing on our website by adding new features and more content to engage our viewers and readers. If you’d like to support our endeavors, please stop by our online store and purchase a shirt or a coffee mug. Your purchases both demonstrate your support and help promote our efforts. Also, within the next couple weeks, Season Three of Wisconsin Foodie will be online for your viewing pleasure.
We are always interested in hearing from you, so if there is anything you’d like to see more of or even less of, please let us know. I promise, even though we may not respond right away, we do read everything that is sent our way and take your comments and suggestions to heart.
Thanks again for watching and supporting our show, we hope to see you at the farmers market this summer!
Creator & Executive produce
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.