Article sourced from OnMilwaukee.com | Feb 22nd 2012
In my last blog I spoke about how food safety should be a right regardless of who is in the Oval Office. I’d like to make sure my tax dollars are spent on ensuring we have safe food to eat.
This week some exciting new developments have come about and now the first steps are being taken to create the first lab-grown hamburger made from stem cell tissue.
Well, I think a recipe contest is in order! I know you haven’t had the chance yet to taste lab-grown hamburger, but I think if you apply all your culinary instincts and traditions we can have an exciting new dish with lab-grown hamburger. This city could even be at the forefront of this new trend.
So, here is the contest: please submit your recipe for lab-grown hamburger to OnMilwaukee.com. I’ll be the judge and here is the criteria: your recipe must be based on using actual lab-grown hamburger, your favorite seasonings and whatever toppings come to mind.
Once I’ve received all submissions a winner will be announced and as well the prize.
For more information about lab-grown hamburger, please follow this link.
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
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.