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.
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.
Outpost Natural Foods Cooperative recognizes Young Kim for his tireless service and good will in bringing fresh food options to Milwaukee’s central city through the Fondy Food Center.
Simple Comfort Food: What to prepare before impending snow storm.
Local nonprofit Victory Garden Initiative will launch the second year of its Food Leader Certificate Program in March with thirty emerging community Food Leaders.
If the state of Wisconsin were to have one signature identifying symbol, it would likely be a chunk of cheddar.
In the first of a three-part series, Wisconsin blogger Holly, the voice behind The Healthy Everythingtarian, breaks down the different types of vegetarianism to help you decide what kind of vegetarian eating style will best suit your lifestyle.
Jeanne Carpenter of the Cheese Underground gives us her top 10 cheeses to try in 2013!
This is a splendid way to round out a simple meal of soup and salad. Also consider topping with well cooked and seasoned beans, and some bitter greens.