Dining - Oct. 24, 2009
Milwaukee's best use of local food, 2009: Roots
Roots Restaurant and Cellar was one of Milwaukee's first dining destinations to actively pursue the use of local ingredients. Using only naturally raised meats and fresh seafood from the start, they've evolved to mainly use produce grown in Wisconsin, too.
Tags: roots restaurant, local food, slow food, comet cafe, crazy water, hinterland, kil@wat, la merenda, transfer, riverwest co-op

Dining - May 2, 2009
Allen's update is a new testament for Badger foodies
In 1981, Harva Hachten published "The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State," charting the culinary history and landmarks of Wisconsin. More than 20 years later, Wisconsin Historical Society Press asked for an update and paired respected food expert Terese Allen with Hachten to create the new version.
Tags: Flavor of Wisconsin, Terese Allen, Harva Hachten, Slow Food, Settlement Cook Book, Wisconsin Historical Society Press

Living - April 8, 2009
A guide to greening your garden
From composting to bio-dynamics to plain old annual planting, there's myriad information out there with tips, advice and instructions. To help you navigate the information and find the style of garden right for you, Milwaukee businesses and organizations host classes and informational sessions to offer guidance and knowledge.
Tags: boerner botanical gardens, milwaukee urban gardens, keep greater milwaukee beautiful, growing power, slow food, urban ecology center

Dining - Feb. 6, 2009
Capital ideas
We had already made our way to Madison this past summer when we filmed and sampled beer at "The Great Taste of the Midwest," but our cameras and crew were across the lake and in the open summer air. For this episode, we chose winter, the hallowed halls of the capitol building, and the exceptional kitchen of L'Etoile situated on the Capitol Square.
Tags: madison, l'etoile, slow food, odessa piper, tory miller

Bars & Clubs - Oct. 18, 2008
Why craft beer has real meal appeal among diners
Traditionally, wine has been the ultimate culinary complement. For decades, sommeliers have built entire careers out of explaining why red wine goes with red meat and so forth, but lately, the dining industry has seen significant shift from tradition. the last few years have watched beer -- specifically micro beer -- give wine a run for its money on the dinner table.
Tags: beer pairing, craft beer, beer dinners, lakefront brewery, la merenda, slow food, buckley's kiskeam inn, brewers association, beer