Hot dogs may not have originated in the U.S., but for countless Americans, they represent the epitome of comfort, whether eaten from a humble street cart, at a backyard barbeque or – even more memorably – at the ballpark.
This week on the podcast, we’re chatting with Hank Stiehl, co-owner of Riley’s Good Dogs, a nascent mobile food concept that’s banking on America’s love for the hot dog with a menu of both plant- and meat-based hot dogs and sausages that takes the classic comfort food to new levels.
From dreaming up innovative sausage-based combinations to creating a business model that’s as good to the earth as it is to customers’ stomachs, we’re getting to the bottom of Riley’s dog- and people-friendly concept to find out what makes their “good dogs” some of the best of the bunch.
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As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
