Love food? Love our city? Then you'll love our weekly FoodCrush podcast, which offers a behind the scenes look at the food and drink scene through the voices of the folks who make it tick.
You'll be inspired by the tenacity, passion and fortitude of the chefs, restaurant owners, makers and movers and shakers who make the world of food and drink such an amazing place. In fact, we're willing to wager that you'll walk away with new insights into what makes Milwaukee such a great place to live and eat!
Listen
Wisconsin’s Miijim to contribute to Indigenous food renaissance
14 seats: The making of 1033
Behind the scenes with Samantha Mitchell of SamanthaStarr Events
A fresh take on Indian fare with author Ruta Kahate of “6 Spices, 60 Dishes”
Rethinking zero proof at The Counter Day Bar
Popping the cork with Thelma Carol Wine Merchants
How American Wine Project is reframing Wisconsin wine
A decade later: Enlightened Brewing Company
What's a shrub? A chat with the badass women behind Siren Shrub Co.
Building a community hub: Chris Harris Morse of North Avenue Market
Next level vegan fare with Chef Joya
Six grate years: A chat with Chef Aaron Patin of Iron Grate BBQ
Good sustainable tea: A chat with Aureal Ojeda of Outwoken Tea
What you need to know about EVOO with Josh Saiia of Oro di Oliva
Lao food, family and tradition with Victoria Sithy & Alex Hanesakda
From Texas to Wisconsin, a chat with Chef Ashley Turner
An intoxicating chat with "Bar Menu" author Andre Darlington
From hobby to pop-up: The story of Sweet Smoke BBQ
Chef Adam Siegel reflects on his career & inspiration for Lupi & Iris
Bringing Italy to the Table with the folks from Ca’Lucchenzo
A curd-filled chat with the Cheese Queen
Two Dans, a restaurant and delicious Peking Duck
Author Jeanette Hurt shares tips, tricks & ideas for dehydrating food
From friendship to restaurateurship
A chat with Food Network baker Kimberly Hall of Signature Sweets
A taste of Italian coffee culture with the owners of Vendetta Coffee Bar
Behind the camera with Siege Food Photo
Paul Hackbarth on Camp Bar at State Fair
The origin and evolution of Hue Vietnamese Restaurant
The world of non-dairy ice cream with Olivia Menzia of Liv a Little
A look at modern Indian dining with the owners of Saffron
Heirloom MKE owners harness community with food truck
Behind the buzz with Ryan Castelaz of Discourse Coffee
From pizza rolls to chopped cheese: A chat with the folks behind Gavilán
Ca'Lucchenzo: The origins of an Italian restaurant
15 years of French fare with Chef Andrew Schneider of Le Reve Patisserie & Cafe
Behind the waffle iron with the Belgian liege waffle experts at Press
Burgers, community & commitment collide at Crafty Cow
From pierogi to hot dish, a chat with Hot Dish Pantry
Behind the bar with Miles Patzer of Station No. 6
On location in Mexico: Demystifying mezcal
Wine O'Clock with Ty McNulty of Third Coast Provisions
Valeri Lucks on big moves, fair wages & revitalizing Comet Cafe
David Marcus talks Marc’s Big Boy to Benson’s Restaurant Group
Life, lard & living the pie life with Allison Cebulla of Hatched
A chat with Milwaukee's tostada queen
A chat with 16 year old food reviewer Dominic Dean
The epic tale behind Odyssea Sangria
Maranta builds community with plants and tostadas
The history of Wisconsin supper clubs: A chat with Ron Faiola
Hundred Acre: An urban hydroponic farm for a new age
A chef, a wood-fired oven & using food to create change
A peek at the culinary experiences at the El Dorado Casitas Royale Resort
A chat with chef and television personality Jamika Pessoa
Pasta, partnership and a new vision for the restaurant industry
Shake Shack: How a global chain defies the usual stereotypes
Mother and son revive beloved South African chutney brand
400 Dark kitchens and growing: The magic sauce behind Wow Bao
Farmers and restaurants: Perspective on the local food landscape
Drink what you like: Insights from a wine merchant
From cookies to cream puffs: Nostalgia meets technique at Mid-Way Bakery
From farmers markets to chocolate farms: A chat with author Kristine Hansen
Hot Dog! How one business is getting creative with a classic
Wisconsin bounty meets live fire cooking
What's so special about Tupelo Honey Cafe?
From vegan cheese to vin de liqueur: A chat with Dead Bird Brewing
What makes a great burger?
From India to Wisconsin: A chat with cookbook author and chef Ruta Kahate
Food, family & Filipino culture
Online farmers market offers easy way to support local
Cafe owners chat about business, friendship & the challenges of restaurant ownership
A look at the real life moxie behind restaurant ownership in 2021
From law-student to magic maker: Behind the bar with Katie Rose
Cultivating creativity in cocktails: Behind the bar with Matt Tunnell
From classic cocktails to COVID pop-ups: Behind the bar with Jeff Kinder
Cafe culture in the era of COVID-19: Molly Sullivan of Miss Molly's Cafe
Cultivating vulnerability: Emerald Mills of Diverse Dining
The doughnut life: A chat with Joey Carioti of Cranky's
From tragic fire to hope for the future: A candid conversation with Barkha and Jesse Daily of The Cheel
Pursuing croissant perfection with Chef Jennifer Betances
Big flavors, small plates: From pintxos to tapas at Mina
Wonderful wines and life-changing cheeses
On the pizza trail with the owners of Wy’East Pizza
New York style bagels, noshes and opening a restaurant in Milwaukee
Reflecting on 25+ years of great coffee: A conversation with Colectivo Coffee
The past and future of Lao cuisine with Chef Darleen Vanmanivong
Bringing a taste of Jordan to the Midwest: A chat with Taqwa Obaid of Taqwa's Bakery & Restaurant
Odd Duck owners share hope and vision for the future of restaurants
Nourishing community is still at the fore of The Tandem
Fine Dining in a carry-out world: Inspiration from Sanford Restaurant
Sorella: Bringing a Taste of New Jersey to Milwaukee
From Grilled Cheese to Guy Fieri: A chat with MacKenzie Smith
Creativity & coronavirus: One caterer’s story
Cracking the code on delicious doughnuts 🍩🍩
Vegan comfort food spells success for Twisted Plants
The quandaries of bar ownership in the age of COVID-19
Community, advocacy & change: A conversation with Chef Francesca Hong
Paul Bartolotta on hospitality in the age of coronavirus
Lao street food in the time of coronavirus: A story of bravery, joy & deliciousness
Why supporting Black-owned restaurants is so important during COVID-19
Sustainability & social responsibility in the world of seafood
Triciclo Peru: Operating a brand new restaurant during a global pandemic
Wisconsin Foodie host Chef Luke Zahm
Breaking the hard seltzer mold: A conversation with Press Premium Alcohol Seltzer
Everything you need to know about natural wine
Moving craft cocktails forward with the owners of Lost Whale
We talk smoked meat with Jason Alston of Heaven’s Table BBQ
Andrew Miller talks pizza & the inspiration for Flourchild
Mia LeTendre of Strange Town
Jarvis Williams & AnneMarie Sims discuss teen success with ProStart culinary program
A spirited chat with cocktail writer Robert Simonson
Eric Olesen of O&H Danish Bakery & the wonders of kringle
Chef Paul Funk & Saint Kate's secret steakhouse
Patricia & Milunka Radecevic of Three Brothers Restaurant
Kurt Fogle & Ryan Oschmann of Bass Bay Brewhouse
A chat with Daniela Varela of Ruby's Bagels
A crazy culinary chat with Nick Chipman of Dude Foods
Nepalese cuisine with Barkha Limbu Daily of the cheel
Lao cuisine with Alex Hanesakda of SapSap
Chef Kevin Sloan talks restaurant ownership, travel & cooking for the stars
A chat with Julian Kegel of Kegel’s Inn, Part 2
A chat with Julian Kegel of Kegel's Inn, Part 1
A sweet chat with Purple Door Ice Cream owners Lauren & Steve Schultz
Eat right for your genes: A chat with Sherry Zhang of Genopalate
Jesus Gonzalez on tacos, food trucks and community
Lisa Kirkpatrick & Paul Zerkel of Goodkind
CBD in the world of food & beverage
Preserving history at Nite Owl Drive-in
Meredith Leigh on ethical meat & food advocacy
Jennifer Clearwater on Reviving Lovino Sangria
Plant-based cuisine with Melanie Manuel
A chef’s life with Dane Baldwin of The Diplomat
Creating bars where women (and men) feel safe
Living the Real Good Life with Maggie Joos
John McMahon of Door Co. Brewing's Hacienda Beer Co.
Chef Daniel Jacobs offers an inside view of life with Kennedy's Disease
Megan Mares of Miller-Coors talks the Future of Beer
Open hearths & Deadheads: One chef's love affair with the Grateful Dead
A Chef's Life: AJ Dixon talks work-life balance
Milwaukee Sausage Co.
What's a KuneKune? A girl, a farm and heritage breed hogs
From Dubuque, Iowa to the Bocuse D’or, a chat with Chef Paris Dreibelbis
From kalua pig to poke, the cuisine of Hawaii
From lumpia to pancit: A look at Filipino cuisine with Alexa and Matthew Alfaro
Chef John Korycki on serving up seafood in the Midwest
Industry Outsider: How a stand-up comedian fell headlong into the restaurant biz
Soft, dark & handsome: Milwaukee Pretzel Co. weighs in on the world's oldest snack food
A chat with John Dye, owner & curator of Milwaukee's historic bars
Pop, pour, drink: The allure of ready-to-drink cocktails
Part 2: Trappist monks are cool, but women are rad: Females in beer history
Part 1: Trappist monks are cool, but women are rad: Females in beer history
Michael Vitucci on the evolution of the bar scene in Milwaukee
Creamy, Cheesy, Yum: A chat with Kristine Hansen, author of "The Wisconsin Cheese Cookbook"
Are food co-ops still relevent? A chat with Pam Mehnert of Outpost Natural Foods Cooperative
Soup's on: A chat with the new Soup Otzie, Scott McCowan
A chocolate-filled chat with Indulgence Chocolatiers' Julie Waterman
Ten years of Bittercube: A spirited chat with Nick Kosevich and Ira Koplowitz
It might be time to give up the quest for "authentic" food: A chat with Daniel Jacobs and Dan Van Rite of Dandan, EsterEv & Fauntleroy
Welp Yelp: The good and evil of online reviewing platforms with Greg & Orry Leon of Amilinda
A Life of Pie: A chat with Valeri Lucks of Palomino, Honeypie Cafe and SmallPie
The lure of ramen: A chat with Chef Gregg Des Rosier of Tochi
Wisconsin Supper Clubs: A conversation with Ron Faiola
Service is a two way street: A lesson in hospitality with Joshua Wolter
The Mystique of the truffle: An odoriferous episode with Mushroom Mike
Giving Thanks: Chefs give back at the Guest House
A guide to great holiday wine with Jordan Burich of Voyager
The art of the sandwich: A chat with Chef Andrew Miller of Third Coast Provisions
What's up with dining surveys anyhow?
Caitlin Cullen of The Tandem: Fried chicken
Aw Shucks!: Learning to Love Oysters
Karen Bell of Bavette: Life after a James Beard nomination
Big Important Food Questions
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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.
