Everyone loves dumplings. So everyone should also love the first news item in this episode: dumpling-making classes at The Wolf. These opportunities for delicious instruction are no joke. Chef Kristin Schwab set up a couple for December, and both of them sold out so fast that the restaurant decided to make them a monthly affair all throughout 2025. We break down this very cool experience, which you can register for right now (even the one next December if you’re the type who likes to plan ahead) on The Wolf website.

There’s another website you can visit for more details on a couple other things we discuss on this episode. Milwaukee Magazine just posted Ann's great interview with Wild Bearies founder Elena Terry, a member of the Ho-Chunk nation and expert on indigenous cuisine, Terry landed a well-earned spot on the Wisconsin-centric season of Top Chef and told Ann in the full Q&A, “I know for myself, to be considered on that level, an expert – it’s been a long time coming.” 

Milwaukee Magazine also has Ann's latest Dish of the Month: katsudon from Todd I Believe I Can Fry (2159 S. Kinnickinnic Ave.). The Japanese staple is built around a panko-breaded pork cutlet, and Ann’s affection for it is very obvious — both in her vivid description on the podcast and her story at Milwaukee Magazine.

Believe it or not, we also have something NOT from the magazine to wrap up this episode. It’s the very good news that the much-loved Chucho’s Red Tacos will join the Diverse Dining Market (250 W. Wisconsin Ave.) every Tuesday. We're big supporters of birria tacos, and it’s great to have places like Chucho’s serving them up around Milwaukee.