Support these Black-owned businesses during Milwaukee Black Restaurant Week

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s edition of This Bites, we’re talking about the cover story for this month’s Milwaukee Magazine, which is all about pizza. We also have some news about two cool pop-ups to share.

But we kick things off talking about the return of Milwaukee Black Restaurant Week, which will run Monday, April 12, through Sunday, April 18. Created by BlankSpaceMKE, it’s in its sixth year now.

Ribs at Ashley’s BBQ | facebook.com/AshleysBBQ

You can see the list of participating restaurants below.

All things pizza

For the last year during the pandemic, people have been doing carryout. And that means that many of us have been eating more pizza than ever — it’s the perfect carryout food.

So Ann took a deep dive into the city’s pizza scene, and came up with a list of the best pizza around town. “Some people don’t realize what a great pizza town Milwaukee is,” Ann says. We’re known for a distinct, cracker-thin crust, but there are all kinds of pizza you can get here of course. Some new places are offering more of a chewy, buttery crust.

And of course there are places in town that do wood oven-fired pizzas.

A perfect pepperoni pizza at Zaffiro’s | Courtesy of Zaffiro’s

She even created a pizza bracket for the article. Ann admits that a lot of readers’ favorite pizza places didn’t even make the list of 16. I try my best to get her to say which one is her favorite, and although she resists, she does give some hints about her personal favorites.

Hear us talk about it on this week’s episode below.

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Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!


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Are these the five best cheeses in Wisconsin?

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode, we’re talking about a few piece Ann wrote for Milwaukee Magazine, including Four Great Milwaukee Restaurants worth the drive, and we also have some news about the beloved Nite Owl Drive-In, which opened this week for the season. It’s a bucket-list place to go for a burger: The meat is hand-ground every morning and when they run out, they close for the daay. We’re also excited that there’s a new BBQ joint called Bro’s Backyard BBQ coming to the North Side at 1742 W. Atkinson Ave.

But we kick things off with a topic near and dear to many of us in Wisconsin: cheese. Ann has a piece ranking the state’s top five cheeses, and her picks include Pleasant Ridge Reserve, from Upland Cheese, which has won a ton of awards. It’s made from grassfed cows so the cheese is nutty, sweet and earthy. She also recommends Grand Cru Surchoix, from Roth Cheese in Monroe. It’s got an almost mushroom flavor that’s perfect for grating over pasta, Ann says.

And if you like dry, crumbly cheese, SarVecchio Parmesan is hard to beat. It has some almost caramel-like flavor notes.

Four Wisconsin restaurants worth the drive

Usually on this show we talk about restaurants in the Milwaukee area. But those are hardly the only restaurants in the state worth checking out. In her new piece for Milwaukee Magazine, Ann highlights four great Wisconsin restaurants worth the drive. Her picks include L’Etoile, perhaps the most esteemed restaurant in Madison (she likens it to Madison’s version of Sanford).

Ishnala Supper Club is very different but also amazing. It’s a supper club in a very rural area, surrounded by hundreds of acres of state forest, and it is really gorgeous. It’s the perfect place to go for a prime rib and an Old Fashioned. It’s seasonal and will open for its 68th season this month.

External Use Ishnala Supper Club in Lake Delton | Photo courtesy of Travel Wisconsin

Hear us discuss those places and more on this week’s episode below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Sherman Phoenix is hosting a free food festival on Sunday

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s edition of This Bites, we have a roundup of places offering Easter meals, an update on a new menu from Flour Girl + Flame, and news about a new spot coming to Crossroads Collective. Plus we have a deep discussion about saki.

But first we kick off the episode by talking about a free food festival that will be held at Sherman Phoenix, 3536 W. Fond du Lac Ave. on Sunday, March 28. From noon to 5 p.m., more than 20 women-owned businesses will be giving away food to people in need.

The event is made possible by an $80,000 grant from World Central Kitchen, and is organized by Caitlin Cullen of The Tandem.

facebook.com/theshermanphoenix

Here’s the full list of vendors — and it is truly impressive.

SkyDine Catering
Pacific Orient
MilWokEe
Baked Dreams Creations
Rise + Grind
Cafe
Hue Vietnamese
Meat on the Street
Flour Girl + Flame
The National Cafe
Sauce + Spice Pizza
Confectionately Yours
Goodkind
Cavas
The Pasta Tree
Goodkind
Birch + Butcher
Orenda
Delicious Bites
My Family Roots Catering
Buffalo Boss
Strange Town
Soul Brew
Juice Kitchen

DJ DripSweat will be providing the music.

Ruta’s brings Indian cuisine to Crossroads Collective

The Crossroads Collective food hall will welcome an Indian cafe in April. It’s called Ruta’s, and it will “serve soups, sandwiches, bowls and baked goods, many with a ‘lively, fresh, Indian twist,'” Milwaukee Magazine reports. It’ll be replacing Frida, which closed earlier this month.

It’ll be operated by owner Ruta Kahate and her husband Neville Desouza, and although a menu isn’t available yet, it’s expected to focus on fresh and healthy options, with sweets and vegan dishes available, too.

Hear us talk about all that and more on this week’s episode.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Meat and Co. brings specialty sandwiches to Milwaukee’s Dubbel Dutch this weekend

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

This week, we’ve got some news about a new pop-up. It’s called Meat & Co, and it was started by former Uncle Buck’s chef Ben Crevensten, who took inspirations from classic delis and modern sandwich shops. Every sandwich is topped with Duke’s mayo, and there are some clever combinations, including one called Not Your Average Lunchbox Sandwich. There’s also a corned beef sandwich and a pressed Cuban made from spice-crusted pork loin.

Meat and Co. is hosting a pop-up at the Dubbel Dutch hotel Downtown this weekend through March 20. Crevensten is planning to eventually have a food truck and a ghost kitchen, which will allow them to offer carryout on a regular basis.

Mina’s new frites bar

Mina opened last year with an emphasis on European-inspired small plates. But now the restaurant is opening a new “Frites Bar” french-fry concept at Crossroads Collective, with specialty frites including cheese frites and anchovy frites. Who doesn’t love the idea of eating French fries while drinking a beer?

facebook.com/MinaAperitivo

C-Viche expands to Shorewood

C-Viche is expanding. The Bay View ceviche-themed restaurant at 2165 S Kinnickinnic Ave. is opening a new Shorewood location at 4330 N. Oakland Ave., with hopes of opening in late summer.

Ian’s offers a fish-fry pizza

Ian’s Pizza offers a fish fry pizza on Friday’s. It’s a starchy affair, featuring fried fish, French fries, tartar sauce and coleslaw. Milwaukee Magazine’s Lindsey Anderson tried it and did not love it; she said it tasted like microwavable fish sticks. Ann and I haven’t had it, so we can’t weigh in, but we do have some ideas about how somebody could pull off a successful fish fry pizza.

Hear us discuss all that on this week’s episode below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Milwaukee bakers have all kinds of special pies prepared for Pi Day

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode, we’re talking about a new restaurant from the owners of DanDan, some Pi Day specials, and some news from Egg & Flour. But first, Ann discusses a really interesting piece she wrote called “How To Travel the World with Milwaukee Takeout.”

For the last year, because of Covid-19, we haven’t been traveling like we used to, and many of us have been missing the experience of other cultures. But we can still experience travel through other cultures’ food traditions.

A lot of Milwaukee restaurants are still doing takeout and curbside pickup. So if you’re longing for Latin America, for instance, you could consider a meal from Antigua, 6207 W. National Ave, which serves Latin favorites like fried plantains, Colombian pork and cheese empanadas, and Argentinian grilled steak with chimichurri sauce.

Of if you want Indian and Pakistani cuisine, you could consider Anmol, 711 W. Mitchell St., which has traditional favorites like samosas, tandoor-baked naan and even mutton, which is served in a korma yogurt sauce. Ann and I both agree: Not enough places serve mutton.

Pi Day is just around the corner

Mr. Dye’s Pies | facebook.com/dyespies

March 14 is Pi Day (named for the first three digits of Pi, 3.14), and Ann has a rundown of some of the day’s big specials.

Honeypie is going all in with 14 different kinds of pies, including three Pi Day exclusives: s’mores, grasshopper and blueberry-peach.

Mr. Dye’s Pies will be selling favorites like Blueberry Hill, key lime and N’Awlins’ pecan, and you can buy them in full of half-sized pies.

Elegant Farmer is known for their apple pie baked in a paper bag, and they’ll be selling a special five-inch version of it for Pi Day.

And Hatch Milwaukee, which sells great little hand pies, will be offering a special pie called Cranky Al’s Cruller Pie, a pie made from cruller donuts as the filling. Now that’s an original pie if ever there was one.

Cranky Al’s Cruller Pie | hatchedmke.com

DanDan owners introduce Fool’s Errand

Chefs Dan Jacobs and Dan Van Rite have a new restaurant on the way. The owners of DanDan (360 E. Erie St.) are planning to open Fool’s Errand in the space formerly occupied by their late, beloved restaurant Fauntleroy (316 N. Milwaukee St.) on Thursday, April 1.

The restaurant will be focused on comfort foods like fried chicken, matzo ball soup, patty melts, potato pierogies and a very tempting BLT made with house pork belly. Reservations are available on the restaurant’s website.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Why pop-up restaurants are all the rage right now

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

We have a lot to talk about this week’s episode, including news of some new restaurants and some grants going out to well-deserving restaurants owned by people of color. But we kick things off this week by talking about Ann’s story “We Are Living in the Age of the Pop-Up Restaurant.”

In the era of Covid-19, the idea of being able to get something for only a finite time — and that you may not get it unless you beat out others for it — is very exciting for people who don’t have much else to get excited about. These restaurants have helped break up the monotony of pandemic eating.

Zocalo Food Park, in particular, has been a haven for these pop-ups. The space has hosted pop-ups from Bryant’s Cocktail Lounge, Mister Bar-B-Que, the pizza spot Flour Girl & Flame and the restaurant Braise.

Brute Pizza | facebook.com/brutemke

Ann also shouts out Brute Pizza, which offers pre-order delivery each weekend out of Donut Monster in White Fish Bay. The pizzas are made with heritage stone-milled flour for a sourdough crust and baked in an extremely high-heat oven.

Then of course there’s one of my favorite pop-up spots: Phat Dumpling. Chef Kristen Schwab makes six flavors of frozen Asian dumplings, including a chicken and wild mushroom combination and a great pork and kimchi dumpling.

Phat Dumpling | facebook.com/phatdumplingmke

Minority-owned restaurants receive grants

Earlier this week, the Milwaukee Bucks hosted a small business forum in the Fiserv Forum, and offered $10,000 grants to businesses owned by entrepreneurs of color. Quite a few of them were restaurants, including Glorious Malone’s Fine Sausage, Mr. Perkins Restaurant, The Salsa Lady, Triciclo, Antigua Latin Restaurant LLC., and Lush Popcorn. Congrats to these restaurants.

We also have news of a new breakfast menu at Daddy’s on Blue Mound and a new restaurant at North Avenue and 38th Street called Nacho City. Plus two more food halls are coming to Milwaukee. We have all the details on this week’s episode, which you can stream below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Taqwa’s Bakery and Restaurant brings Middle Eastern delights to Greenfield

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode, we’re talking about a new Mina pop-up, a conflict between home bakers and the Wisconsin Bakers Association, and a new cocktail project I’m working on.

But first, we kick things off by talking about Ann’s coverage of a great Middle Eastern restaurant. Taqwa’s Bakery and Restaurant, 4651 S. 27th St. in Greenfield, specializes in a bread called manakish, and serves a full menu for breakfast, lunch and dinner, with items like kebabs. Ann highly recommends the mosakhan – “a crispy-skin grilled half-chicken draped over bronze-colored caramelized onions on taboun” — and also the wide variety of deserts. Everything sounds delicious.

facebook.com/TaqwasBnR

This was an interesting news story: Wisconsin home bakers have sewed the state over restrictions on sales. A teenager started a business selling homemade macaron cookies, which she assumed was allowed under state law. But she received a letter from the Wisconsin Bakers Association telling her she was in violation of the law. It feels to me like sometimes Wisconsin doesn’t understand the plight of small business owners. We both believe bakers should be able to sell their home-baked goods.

Dubbel Dutch welcomes Mina next month

In happier news, there’s a pop-up we are excited about. Mina, which is operating out of the Crossroads Collection, is hosting a pop-up at the new Dubbel Dutch boutique hotel, 817 N. Marshall St. It’ll run over two long weekends in March, and will feature a selection of Mina’s tasty small plates. This is an exciting development for Dubbel Dutch, which has a commercial kitchen that currently isn’t being used.

Because of the extremely limited seating, reservations are recommended.

#TheBlackManhattanProject

And we close out this episode with some news about a project I’m involved with. Black Bourbon Society has presented #TheBlackManhattanProject, “a month-long hashtag campaign raising awareness around the need for diversity and inclusion within the spirits industry.” Historically bourbon makers haven’t marketed to Black people, but this effort seeks to change that.

I’m collaborating with Katie Rose of Goodkind on a unique Manhattan cocktail. We’ll have more details about that soon, but I tease the idea on this week’s episode, which you can stream below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!


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How birria tacos took Milwaukee by storm

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode, we’re talking about maybe the hottest culinary trend in the city right now: birria tacos. Plus we’re talking about Uncle Wolfie’s pizza pop-up and sharing news of a new restaurant coming to Haramabe.

Birria tacos are very trendy right now, but they live up to the hype. Birria is a stew that can be made with goat meat, but it often made with beef, lamb or even chicken. One place has a vegan version with jackfruit. The meat is marinated in a chili-laced broth, and it’s served with a consommé that you can dip the taco in.

Birria at Chucho’s Red Tacos | facebook.com/ChuchosRedTacos

One prominent spot serving them is Chucho’s Red Tacos, a food truck on South Sixth Street. You can also find them at Lazo’s Taco Shack (641 N. James Lovell St.), which serves them as their Wednesday special (four for $14.50). Ann shares a few other spots that offer them, too.

Credit Los Angeles for the trend: A spot started serving them there, and people started Instagramming pictures of those tacos (which look beautiful). Those photos went viral, creating incredible demand for birria. It took a few years for the trend to make its way to Milwaukee, but now it is here with a vengeance.

One of my favorite spots for birria is El Tlaxcalteca, 1300 W. Burnham St., which serves a giant, three-foot-long grilled birria dish called the machete.

Uncle Wolfie’s is doing a pizza pop-up

facebook.com/unclewolfies

Today and tomorrow, Uncle Wolfie’s is offering a pizza pop-up. There’s a vegan pizza with roasted garlic, fermented peppers and arugula and a pork belly pizza with broccoli rabe, among others. It remains to be seen whether they’ll continue doing these pop-ups in the future, but if this weekend’s is successful it could happen.

Hear us talk about all that and much more on this week’s episode.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Splurge on these Milwaukee takeout meals this Valentine’s Day weekend

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode, we’re rounding up some of the best places to get some takeout this Valentine’s Day weekend, if you’re looking to treat that special someone in your life (or are looking for things to do if you’re single and just want to treat yourself). We also have news to report about Polonez Polish Restaurant, the details about Maxie’s week-long Mardi Gras celebration, and the scoop on a closing at the Milwaukee Public Market.

There are plenty of restaurants in town that are offering takeout Valentine’s Day meals. Over at Milwaukee Magazine, Ann reports that Sanford is offering an especially decadent four-course meal with seared scallops “Rockefeller,” curried pumpkin bisque, striploin dusted with mushrooms, a side of maple mascarpone polenta and a chocolate dried-cherry espresso cake with cherry preserves and hot fudge.

Ardent’s reheat at home meal is similarly decadent: It’ll feature caviar, a New York strips steak, King crab and sunchoke porridge, a celeriac and black-truffle tart and flourless chocolate cake, in addition to five gourmet snacks including foie-gras bon bons. Odd Duck’s “Valentine’s Day date in a box,” meanwhile, includes lobster thermidor and dark-chocolate orange truffles. It looks like those boxes are now sold out, but the restaurant has plenty of other tempting dishes on its menu this weekend, too.

If you prefer meals for one, Odd Duck is offering this rustic seafood stew this weekend | facebook.com/OddDuckMKE

If those meals don’t sound special enough, Ann also shares three suggestions for sweet treats you can order.

Polonez Polish Restaurant is for sale

Milwaukee County’s only Polish restaurant is for sale, owner Peter Burzynski confirmed on Facebook. However Polonez (4016 S. Packard Ave.), a 38-year-old St. Francis institution is not closed. It will remain open until it finds a buyer, Burzynski says.

Hear all the details on that and much, much more on this week’s episode below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Keeping warm in Milwaukee with winter bites, pho and takoyaki waffles

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode of our long-running food show, we’re talking about Ann’s guide to the best winter bites in town, Silver City’s Phobruary, Chinese New Year at Dan Dan, a cocktail pop-up at Hawthorne Coffee, Takoyaki waffles from Red Light Ramen, a new restaurant coming to Bay View and more. I also talk about my journey to become a certified sake professional.

Takoyaki waffles from Red Light Ramen (Braised Octopus, Unagi Sauce, Kew Pei and Duck Katsobushi.)

Ann’s guide to the best winter bites in town

With the polar vortex upon us, Ann shared some of her favorite local food products that are perfect for this bone-chilling weather over at Milwaukee Magazine. She featured items like Chalkboard Door County Cherry Granola, soup from Wisconsin Soup Co. and Pat’s Hot Sauces.

Silver City’s Phobruary returns as a ‘Pho To Go’ experience

Phobruary returns this month to Silver City. This time the participating restaurants are offering ‘Pho to Go.’ This year’s restaurants include Bamboo Restaurant, Thai Bar-B-Que and Vientiane Noodle Shop.

From the website:

This year the restaurants will not provide the $5 Pho special; however, they will continue to make delicious authentic Pho for everyone to enjoy. 2021 is the most vital year for patrons to participate in Phobruary. Small business owners need the support more than ever as they continue to take precautions and work through the pandemic so they can stay afloat. 

There are many ways to support the following three international restaurants. Order takeout, purchase gift cards and/or leave a kind review on social media platforms. 

  • Bamboo in Silver City | 3427 W National Avenue | 11:00am – 8:30pm | (414) 316-9023
  • Thai Bar-B-Que | 3417 W National Avenue | Monday, Wednesday, Thursday, Sunday 11:00am – 8:30pm, Friday & Saturday 11:00am – 9:00pm (closed Tuesdays)  | (414) 647-0812                        
  • Vientiane Noodle Shop | 3422 W National Avenue | 10:00am – 9:00pm | (414) 672-8440

Chinese New Year at Dan Dan

Dan Dan is offering a special to-go menu for Chinese New Year, which is the year of the ox. For $75, you can get three courses for two. You must place your order by the end of the day.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

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