They say adversity breeds invention. And that was certainly the case for many businesses across the nation as they met the challenges of a worldwide pandemic head on. Among them was Maranta Plant Shop and subsequently Tostada by Maranta, two synergistic concepts which have served not only to meet a demand, but also create community.

This week, we’re talking with Michelle Alfaro and Mag Rodriguez, the folks behind Maranta Plant Shop, about their entrepreneurial journey. Along the way, they share the story of a simple pop-up plant shop which has morphed into – not only a brick and mortar retail shop – but as a destination for inventive, flavorful tostadas, philanthropy and community.

There’s something about a supper club, from their ubiquitous relish trays to their hearty menus, old fashioned cocktails and gracious hospitality.  They're an iconic element in Wisconsin food culture.

But where did the idea of a supper club come from? Why did the concept resonate so much in Wisconsin? Which prominent entertainers got their start performing in local supper clubs? And what makes the unique dining genre stand the test of time?

This week we’re answering all of those questions and more during our podcast with supper club expert, Ron Faiola, about his new book “The Wisconsin Supper Clubs Story: An Illustrated History with Relish.” Listen in for fun facts about these iconic Dairy State landmarks, the elements that made them popular and the nostalgic vibes that keep them chugging forward.

2020 was a year which brought to light many of the serious shortcomings of the food supply chain, both in the U.S. and beyond. Consumers saw it play out in food shortages and price increases. And restaurants – already struggling to make ends meet – are still feeling the blow in terms of product availability and pricing.

Among the responses created to meet these issues head-on is Hundred Acre, an urban hydroponic farm which aims to harness the power of fresh food, agricultural technologies, and light manufacturing to revitalize an underserved area in Milwaukee.

In this week’s podcast, we chat with Hundred Acre founder Chris Corkery about the farm, his background and the series of events that led him to look to hydroponics as a source for supply chain resilience, workforce development and STEM education.

Everyone loves pizza. But sometimes a concept comes along that changes everything.

Few know that better than Dana Spandet, a chef whose drive to create delicious pizza and give diners a new experience during the pandemic, became a conduit for the creation of Flour Girl & Flame, a mobile, wood-fired pizza operation that not only serves exceptional pizza, but supports small local Black-, LGBTQ- and woman-owned businesses in the process.

On this week’s podcast, we sat down with Spandet to talk about her career – which has included work with The Bartolotta Restaurants, the Milwaukee School of Engineering and Tall Guy and a Grill – the challenges she has faced on her culinary journey and the values that form the foundations of her business. Listen in for the inspiring story of how a wood-fired pizza oven not only changed the trajectory for a catering operation during the pandemic, but provided her with an opportunity to create community and change through pizza.

In this very special episode, we’re delving into the culinary offerings at the El Dorado Casitas Royale resort in Riviera Maya, Mexico. Guiding us on our journey is Chef Eduardo Barra and Paulina Salazar who handles Midwest sales for the resort.

During our chat, we get an overview of the all-inclusive resort, plus insights from Chef Barra on the exclusive Fuentes Culinary Theater and Chefs Table experiences, plus an overview of the organic fruits, vegetables and herbs grown in the resort’s expansive greenhouse.

If this podcast makes you hungry, you’re in luck, you can join us on a one-of-a-kind trip to the El Dorado Casitas resort in March of 2022. Get all the details here and sign up before all of our slots are filled!

Television has played a starring role in advancing culinary culture in the United States. From Food Network shows that have introduced bashful eaters to a world of new, global flavors to culinary competitions which have served as launchpads for chefs’ careers, the rise of food TV has undeniably influenced the role food plays in our everyday lives.

Among many chefs who’ve seen the impact of television appearances on their careers is Jamika Pessoa, a Southern-born chef with roots in the Caribbean whose vibrant personality and unique culinary style has endeared her to television audiences across the nation.

In this week’s episode, we chat with Pessoa about her culinary background, her experience on shows like “The Next Food Network Star,” Good Morning America and Dr. Oz’s new series, “The Dish on Oz.” Along the way, she shares her passion for sharing her culinary talents, gives us a glimpse of her plans for the future and offers insights on her upcoming appearance at the Kohler Food & Wine Festival, which kicks off on Thursday, Oct. 21, 2021.

As the pandemic tide changes, restaurant industry employees are emerging with a new vision for the future of hospitality. Years of stress caused by kitchens ruled by machismo, sexual assault and verbal abuse have brought a new guard to the fore who are challenging the status quo by creating new models for culinary culture.

Among them are Katie Gabert and Sam Sandrin of Strega, a nascent concept slated to open this fall in the 3rd Street Market Hall. 

On this week’s podcast, we sat down with Gabert and Sandrin to talk about the concept behind the new pasta concept. But we also engaged in a lively discussion about the need for change in an industry which – all too often – Along the way, they share their experiences, insights and hopes, along with the challenges of creating a hospitality model built on collaboration, support and inclusivity.

We’ve all made assumptions about large restaurant chains: They care more about profits than people. The quality of their food is low. They don’t engage with the communities in which they operate. But sometimes the values espoused – and enacted – by a large company defy the stereotypes.

This week we’re talking to Milwaukee native, Ari Domnitz, about his career in the Milwaukee food scene, from work with venues like Hi-Hat and Hospitality Democracy to taking the leap and owning his own bar and restaurant (Karma). But he also shares insights gleaned from his four-year tenure with Shake Shack, a publicly traded company with over 300 locations. During our conversation, we discuss the brand’s company culture and values, how they’ve influenced Domnitz’s career choices, and (maybe most intriguingly) how the brand is able to thrive in a city where great burgers and frozen custard have been around for decades.

 It’s been four years since SA Braai, maker of South African  sausages (boerewors) and chutney, faded from the Milwaukee scene. But Wendi Horcos, who started the company with her ex-husband in 2013, is working to bring back the brand’s beloved chutney in collaboration with her son, Liam.

On this week’s podcast, we’re talking with Horcos about the demise of the business, her entrepreneurial journey to revive it, and the legacy she hopes to leave for her son. Along the way, she also talks about the struggles of small business ownership, her personal journey to food and the strong women who inspired her to begin forging her own new company, Mama Fuerte.

Dark kitchens (also called ghost kitchens) have sprung up in droves over the past year or two. But one Chicago-based restaurant was ahead of the game, with their first dark kitchen launching in California in 2017.

This week on the FoodCrush podcast, we’re talking with Geoff Alexander, president and CEO of Wow Bao about the swift expansion of the Wow Bao brand, which currently has over 400 dark kitchen operations across the U.S. with 200 more on the way.  Alexander chats with us about the history of the company, which specializes in creatively filled bao (baozi), dumplings and bowls. Along the way, he shares key factors in the concept’s success, along with insights and wisdom for owner operators looking to grow their restaurants.