People have been writing about Milwaukee 2.0 for a long time now, but only recently has the city that’s perhaps known best for people that didn’t exist – Laverne, Shirley, The Fonz – ambled out of the 1980s and into the 21st century. Don’t get us wrong, there’s always been plenty to like about it. For instance, it’s got one of the most handsome downtowns in the country (German craftsmanship at its finest), beautiful, big, affordable homes, a lovely lakefront and a lot of beer, some of it quite drinkable. But hip? Never. That’s changed. These days, Milwaukee feels like it’s finally back in the game, innovating and restoring and renewing and just damn fun to spend time with. Check it out sometime soon, even if you only spend a day up here the next time you’re in Chicago, which is just an hour-and-a-half to the south. Totally worth it.
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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.