FoodCrush

Imagine a job with no vacation days or benefits. Envision standing on your feet for 14 hours a day with few breaks. Add to that the myriad responsibilities of small business ownership: finances, social media, marketing, customer service, supply and demand… these daily demands are just the tip of the iceberg for chefs, a group of individuals fueled by their love of food, their passion for service and their incessant desire to continue learning. In fact, for female chefs -- some of whom do all of the above while raising families -- the commitment to a lifestyle in hospitality is challenging, to say the least. 

On this week’s podcast, we talk with AJ Dixon, chef and owner of Bay View’s Lazy Susan, about her day-to-day life as a female chef, mother and business owner. Along the way, we explore the challenges and rewards of the industry, including balancing daily responsibilities, relationships and business ownership. We delve into the very human struggle of balancing career and family and Dixon shares candid stories about her journey from a young, single chef to a married mother and full-time business owner.

Nothing says summer (or tailgating) better than a grill piled high with fresh sausages. And who knows sausages better than the makers themselves? In this episode, we chat with Mark Maciejewski and Jeff Marquardt of Milwaukee Sausage Co. about what makes sausages such a quintessential part of the Midwestern diet. 

During our chat, we discuss the origins of Maciejewski’s Polish sausage recipe, glean insights into what it takes to build a truly delicious sausage and discuss tips and tricks for prepping, grilling and holding sausages. Along the way, we take a fascinating detour into the world of German sausage vernacular and somehow meander into an impromptu discussion about Star Wars. And yes, we attempt once again to solve the age-old question: Is a hot dog (or sausage) a sandwich? 

The bacon trend might be dying down, but great tasting pork is always in high demand. But how do farmers deliver that full flavor while paying heed to animal welfare and sustainable farming practices? Among the options: raising heritage breed hogs on pasture. On this week’s podcast we talk with Nikki Barr, a Kettle Range Meats employee and young farmer who raises heritage breed Kunekune pigs (pronounced “cooney cooney”) at Pike Creek Meats, a small-scale 10-acre farm at Somers Farm and Prairie, an innovative 160-acre property in Kenosha, Wisconsin. During our chat, we talk with Barr about her journey to agriculture, her motivation for raising Kunekune hogs and the overall importance of supporting the heritage meat production industry. Along the way, we explore the unique qualities of Kunekune hogs, the challenges and joys of raising pigs, the benefits and pleasures of eating heritage pork and we glean insights into the agricultural realm through the lens of an ambitious young female farmer.

If the James Beard Awards are the Oscars of the food world, the Bocuse D'or is the Olympics. Named in honor of Chef Paul Bocuse, France's legendary Michelin-star master chef, this bannual chef competition offers the ultimate showcase of chefs talent from around the world. It's a competition dominated by European countries, and one from which the U.S. took 20 years to glean a title. Among those representing the U.S. at the 2019 awards was one Milwaukee chef. Paris Dreibelbis, winner of the Ment'or Young Chef Competition, was offered the opportunity to stage with the U.S. team as part of his winnings. In this episode of FoodCrush, Dreibelbis shares his insights about the fierce competition, what it takes to compete and what the experience means to the career of a young chef.

Tropical fruits. Fresh seafood. Community. All of these things come into play during this week's episode of FoodCrush. 

Join us as we explore the riches of the Hawaiian islands with David Lau and Guy Roeseler, owners of Ono Kine Grindz. We chat with them about their journey from the Central Pacific to Milwaukee Along the way, we explore the origins of poke, the story behind the “Loco Moco” and the cultural flavors inherent to the delicious dishes of the Pacific Rim. 

More than a century after the United States Navy sailed into Manila Bay, sank the Spanish Armada and took control of The Philippines, Filipino fare is finally having its day in the U.S. But what comprises the cuisine of this diversely influenced archipelago? 

We chat with Alexa and Matthew Alfaro of Meat on the Street about the unique flavors inherent to Filipino fare, the recipes they grew up eating and the challenges of introducing unfamiliar flavors and dishes to their customers. Along the way, we get to know more about these young entrepreneurs and their journey in sharing their family's rich and delicious cultural heritage. 

Photo: Megan Moran Photography

The Midwest is the perfect spot to indulge in farm fresh vegetables, artisan cheeses and a variety of sustainably raised meats. But what about seafood? In this episode, we chat with Chef John Korycki of Harbor House in Milwaukee about how restaurants source the freshest of seafood, even in the landlocked Midwest. Along the way, we delve into Korycki's experiences growing up in Chicago and his journey from avid cyclist to chef. We also tap into his perspectives on sustainable sourcing and his recommendations for consumers looking to get the most from their Midwest seafood experiences.

It all began in the back room of a popular East Side bar and restaurant. A comedian took the stage and his experience drew him into a world he'd never imagined. In this episode we talk to hospitality entrepreneur and marketing consultant Wes Shaver about his winding journey to restaurant ownership. 

Along the way, we discuss the genius of "eatertainment" concepts like Punch Bowl Social, the evolving food scenes both Milwaukee, Wisconsin and Shaver's hometown of Cleveland, Ohio. and the elements that make up a great restaurant experience. We also take a closer look at the wild world of hospitality, the challenges it presents for owner operators and the skills it takes to succeed in the industry. 

They're soft. They're dark. And they're undeniably handsome. We're talking about Bavarian style pretzels, the oldest snack food known to man and — quite possibly — the best food to enjoy alongside an ice cold beer. 

In this episode, we chat with Katie Wessel, the expert baker behind Milwaukee Pretzel Co., makers of the city's most traditional German pretzels. With her help, we dig into a bit of pretzel history, uncover the secrets to a truly great soft pretzel and glean insights into the ingenuity it takes to run a from-scratch pretzel bakery. And you can bet we have a ton of fun along the way. 

When it comes to preserving Milwaukee bar history, there might be no one more qualified than John Dye, owner of Bryant's Cocktail Lounge, Jazz Estate and (more recently) At Random. 

In this episode of FoodCrush, we sit down with Dye to discuss his background, his motivation for taking on the curation of historic bars and the challenges he faces in keeping those spots alive. Tune in for insights on the process of bringing these venues back to life, the cocktails they serve and the man behind it all. Then stay tuned for a reading of a portion of Robert Simonson's ode to the newly renovated At Random during our Food Porn Minute.