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S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.

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Thank You Anne Topham, Grande Dame of Goat Cheese

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.

by: JCapenter


RECIPE: Caramelized Mushroom and Onion Melt Sandwich

Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of

by: Dax Phillips

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Wisconsin Winery Shines Brightly at International Wine Competition

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.

by: Arthur Ircink

poppy tofu

RECIPE: Delicious tofu the easy way

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.

by: Myrica Von Haselberg


Edible Milwaukee magazine launching in May

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.

by: Arthur Ircink


Finding Dairyland: Wisconsin’s Cheese Universe

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.

by: admin


Bittercube consults for Blue Jacket, releases new bitters

If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.

by: Lori Fredrich

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Greetings from Edible Milwaukee.

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.

by: Edible Milwaukee


RECIPE: Late Winter Carrot Salad

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.

by: Myrica Von Haselberg


2013 Outpost Owner of the Year: Young Kim

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.

by: Arthur Ircink

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