FoodCrush

Opening Day is right around the corner, and that means the days are coming for tailgating, picnics in the park and plenty of convivial day drinking. 

It also means stocking up on coolers filled with refreshing beverages. There was a time, not more than five or ten years ago when options were limited to sweet carbonated beverages, Mike's Hard Lemonade and Bud Light’s Limeritas. Thankfully, the cocktail revolution has created a more robust appreciation for quality cocktails... and thus, a demand for a better canned beverages. 

In this week's podcast, we talk with Doug MacKenzie and Jason Neu, owners of SoulBoxer Cocktail Co. They share with us the story of SoulBoxer's beginnings, as well as its future. We also discuss the history of canned and bottled cocktails, the art of creating them and the status of future of these oh-so-convenient beverages.

From 6,000 B.C. when women brewed "magical" elixirs at the behest of Ninkasi, goddess of brewing to the modern day, women have played an integral role in the the production of beer, both nationally and abroad.

In this two-part episode, we chat with Beermaster Kim Bell and Beverage Director Ileana Rivera of Lowlands Group about brewing history and the major role females have played. We discuss the stories behind women-led breweries, the messaging that put Trappist Monks at the fore of brewing in Belgium and the challenges women have faced in the industry. We'll also share our perspectives on the current (and ever changing) relationship between modern women and beer.

From 6,000 B.C. when women brewed "magical" elixirs at the behest of Ninkasi, goddess of brewing to the modern day, women have played an integral role in the the production of beer, both nationally and abroad.

In this two-part episode, we chat with Beermaster Kim Bell and Beverage Director Ileana Rivera of Lowlands Group about brewing history and the major role females have played. We discuss the stories behind women-led breweries, the messaging that put Trappist Monks at the fore of brewing in Belgium and the challenges women have faced in the industry. We'll also share our perspectives on the current (and ever changing) relationship between modern women and beer.

In this episode of FoodCrush, we chat with longtime bar owner and Milwaukeean Michael Vitucci. He shares stories about growing up in a bar family, insights on the ever-changing East Side and thoughts on designing a great bar experience. We also tackle questions related to better serving millennials in a changing food and beverage world.

If Wisconsin is known for one thing, it's cheese. In fact, Wisconsin is filled with artisan creameries which create award winning cheeses with the Dairy State's abundance of fresh milk. And each creamery has its own unique story to tell. 

On this week's podcast, we chat with Kristine Hansen, author of a brand new book, "The Wisconsin Cheese Cookbook." Together we explore the book's mouthwatering recipes, fascinating stories and fun facts about the State's most delectable commodity. Tune in for our discussion as well as a very special food porn minute taken right from the book.

Food co-ops were at the helm of the organic food revolution. They've been leaders in local and sustainable sourcing, transparent labeling and bringing healthful food to the fore. And yet, some people still don't understand what a co-op really is, or why they're increasingly relevent in an age when grocery stores are in an ever-evolving state of change. 

So we took the plunge and consulted with a cooperative veteran, Pam Mehnert of Outpost Natural Foods Cooperative to chat co-ops: what they are, why they're relevent... and, most importantly, why they're cool.

When it comes to comfort foods, there's nothing quite like a steaming bowl of soup. But what's the true magic behind these warm bowls of bliss? We chat with Scott McCowan, the new owner of Soup Otzie's, about his unexpected transition to owning a soup restaurant. He shares insights about his passion for soup, what it's like to take over an established business and the art behind the creation of lobster bisque, pot roast soup and the ubiquitous chicken noodle.

 Is there anything better than chocolate? We don't think so. But what goes into creating one of the world's most indulgent treats? We dive deep with Indulgence Chocolatiers owner Julie Waterman. 

She tells the story of her journey to becoming a chocolatier, shares a few of her favorite flavor combinations, uncovers industry trends and explains why she's skeptical of folks who claim they don't like chocolate. Stay tuned for a strangely dark installment of the Food Porn Minute.

In this episode of FoodCrush, we delve into the world of craft cocktails with longtime bartenders and Bittercube founders Nick Kosevich and Ira Koplowitz. We chat about the beauty of bitters, the uniqueness of the Wisconsin old fashioned, the changing world of craft cocktails and the excitement of launching their brand new line of Heirloom Liqueurs.

What is authenticity? It's a word that, by its very definition means "real" or "genuine." It's a word that makes sense when you're discussing an iconic painting, a Prada bag or an athletic jersey. But is it a realistic term to use to describe food? We sat down with Dan Jacobs and Dan Van Rite (co-owners of Batches, Dandan and Fauntleroy), two chefs whose cuisine has gone under fire for its authenticity (or lack thereof) to ponder the notion of authenticity. Does it exist? Does it matter? Or should we all just sit back, relax and enjoy a bit more of that delicious food?