Milwaukee restaurants take a stand against police violence and systemic racism

640 396

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 didn’t talk about a new restaurant or an upcoming pop-up. We didn’t even talk about what we were cooking this past week. Why? I’m tired, and I’m angry. Being a Black man and watching George Floyd, who happens to be the same age as me, killed on national TV made me nauseous. His death came only a few days after watching the video of Ahmaud Arbery, where I also almost threw up. And you might ask yourself, what does this have to do with food, restaurants?

A lot!

This week on This Bites, not only do we talk about how some Milwaukee restaurants are taking a stand against police violence and systemic racism, but we also have a conversation about food and its role in these issues.

Photo credit: Reddit user Timecook

Milwaukee restaurants take a stand

Restaurants have been hit hard by the effects of COVID-19, and many are struggling to stay afloat. But that hasn’t stopped some in the community to take a stand against police violence and systemic racism.

The iconic Mars Cheese Castle used its highly visible sign to convey the feelings of a lot of us with three words: “I Can’t Breathe.” In an interview with WUWM, Mars Cheese Castle co-owner Michael Ventura explained why he and his cousin put up the sign.

“My grandparents taught those values to us that you respect your fellow human being, you treat them with dignity and respect, and that’s what that sign means to me,” Ventura said.

In the city of Milwaukee, other restaurants demonstrated their solidarity in various ways. Braise is collecting donations that will be distributed to Milwaukee organizations helping promote racial equity. Earlier this week, Goodkind not only closed its doors in support of the protesters, but it also handed out water and supplies. Birch + Butcher also closed so their employees could march.

Throughout June, DanDan will be donating 10 percent of all sales to a different charity each week. This week it will donate the proceeds to NAACP. The Plate Collective did something similar with its monthly ramen, where they donated 10 percent of sales also to the NAACP.

Our conversation after goes further into the intersection of food and race. We talk about the gentrification of Nashville Hot Chicken and soul food, how foods like watermelon have been used to dehumanize the Black community. We even talk about how Bon Appetit has made a commitment to cover the more social issues in their magazine and website.

We also discuss why it is important to support Black-owned restaurants, breweries and distilleries.

If you want to learn more on this subject, I highly recommend you check out Michael Twitty’s book “The Cooking Gene.” The book is personal memoir about food and race, tracing the author’s roots. Also check out Twitty’s blog, Afroculinaria, where he writes about these issues. I suggest you read his latest piece titled “A Scolding in Seven Pieces.”

And then subscribe to the Gravy podcast. One of my favorite food podcasts that looks a food beyond the plate. They recently received a James Beard Award for their episode titled “Mahalia Jackson’s Glor-fried Chicken.” The podcast tells the story on how Gospel star Mahalia Jackson used fried chicken to push for economic empowerment in the black community.

Radio Milwaukee needs you! If Radio Milwaukee has helped you cope with our new normal, please make a gift so we can continue bringing you music, stories and positivity.
88Nine Radio Milwaukee

What does the future look like for Milwaukee restaurants?

640 477

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 have a lot of sad news to share about restaurants closing and events being canceled, although we also have some silver linings to those cancellations and some good news to share about Glorioso’s reopening. I also give a happy update about how elevated my dim sum game has become (I made fried shrimp balls recently and they turned out awesome). And of course we share our cookbooks of the week. Stream and read about the episode below.

Don’s Diner | facebook.com/donsmke

Ann wrote a featured story for Milwaukee Magazine about Milwaukee restaurants that gave her hope during this pandemic. She wrote it during the first weeks of the shutdown, as she watched bars and restaurants close amid all the uncertainty. And many of these businesses were quick to respond, offering curbside pick-up,or delivery, even if they’d never offered delivery before. She reached out to some of her favorite restaurants to figure out how they’re adapting. And of course The Tandem’s community outreach efforts are mentioned, too.

“There will be restaurants that don’t make it through this ‘safer at home’ period, and I feel heartbroken for them,” Ann wrote. “But I also feel hopeful that this period will create new business models that bridge some of the gaps. There will always be the need for places that feel like home, in all its incarnations. Going forward, perhaps we will see more restaurants that feel like home for a broader section of our community.”

We also have a conversation about what the future may hold for restaurants, and whether the current curbside model is tenable. We’ll also see how this summer’s patio season plays out: Will it help diners adjust to the idea of eating around other people again? And will the state change some of its laws to help restaurants in need? Could we see beer deliveries in the future?

Gloriosos will reopen in June

Cheese at Glorioso’s | facebook.com/GloriososItalianMarket

Glorioso’s Italian Market has announced its reopening date. The store will open on June 2 after the store closed mid-March as a result of the COVID-19 pandemic. The main grocery store at 1011 E. Brady St. will reopen to only curbside pickup and delivery. Meanwhile, an express market will open in the store’s smaller space across the street. Kudos to them for considering the health and safety of their employees and customers.

Glorioso’s online menu is already impressive. They’ll have a full selection sardines, cheeses, breads and doughs, frozen foods, pastas and even pasta makers.

In other news, Garlic Fest, hosted by Braise Restaurant, has been canceled. But Braise is planning to offer a Garlic Fest rescue kit from June 19-26 so you can still have those garlic Bloody Marys and pork buns.

West Allis’s restaurant scene has been hit especially hard by the pandemic. This week the city saw three permanent closings: Farmer’s Wife, Crawdaddy’s and Johnny V’s Classic Diner have all permanently closed their doors. It’s sad to see that happen. Unfortunately, this is probably just the tip of the iceberg. Restaurants are the life blood of the community, and they’re really struggling right now.

Hear us discuss all that below.

Radio Milwaukee needs you! If Radio Milwaukee has helped you cope with our new normal, please make a gift so we can continue bringing you music, stories and positivity.

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 “Backspin: The Search for Milwaukee’s First Hip-Hop Song,” a six-part exploration of the birth of Milwaukee rap. All episodes are streaming now.

88Nine Radio Milwaukee

Cool off this weekend with these curbside frozen treats and sundae kits

640 428

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, it’s Memorial Day weekend and we’ve got some things to talk about related to the holiday. Ann has a great list of where to get some frozen custard, ice cream and gelato. We also have some information about SapSap, which is coming to Milwaukee one day only for a special floating market, and about Sanford’s new curbside pickup offerings (they’re offering some dishes they’ve never had before, and their selection has really evolved over the last two months). Additionally, we share some great news about a relatively new kosher grocery store. Hear us discuss all that and more — including our cookbook of the week picks — below.

Georgie Porgie’s sundae kits | facebook.com/georgie.porgies

Looking for some refreshing frozen treats? Oak Creek is the home of a little grill called Georgie Porgie’s, and it offers some incredible sundaes. The spot also has a treehouse theme, so if you go inside it looks like a treehouse. They’re offering build your own sundae packs that come with whipped cream and toppings. They also have unusual flavors like maple and bacon.

Scratch Ice Cream has a location that’s in Crossroads Collective, and they’re making it real easy to get their pints to go. Just order from their website. They also deliver. They offer pints of vegan ice cream, and they have an incredible salted caramel waffle cone. They’re also offering ice cream sandwich kits.

If you’re a frozen custard fan, there’s a place in Delafield called Wholly Cow that’s worth checking out. Like most custard places, they offer chocolate and vanilla every day, but they have a custom flavor that you can design on the spot. Sure, it’s a drive, “but I think this Memorial Day weekend a slow, leisurely drive might be a fun thing to do to pass the time,” Ann says.

SapSap returns to Milwaukee

SapSap fried chicken sandwiches | facebook.com/SapSapEats/

SapSap is a company that does Laotian popups in Racine. It was briefly in Crossroads Collective, but it’ll be back in Milwaukee for one day only on Sunday, May 24. The menu includes a fried chicken banh mi, ginger and chicken rice congee, and chicken and potato eggrolls with a cucumber sauce. You can find the complete menu here.

Stream the episode below.

Radio Milwaukee needs you! If Radio Milwaukee has helped you cope with our new normal, please make a gift so we can continue bringing you music, stories and positivity.

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 “Backspin: The Search for Milwaukee’s First Hip-Hop Song,” a six-part exploration of the birth of Milwaukee rap. All episodes are streaming now.

88Nine Radio Milwaukee

Incredible Milwaukee pizzas available for curbside pickup

640 640

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, we’re talking about Ann’s article about three foods that made Milwaukee famous, where to get locally made pizza during the pandemic, some amazing Milwaukee-area Chinese restaurants, a new Italian restaurant, unusual maple syrup and, of course, our cookbooks of the week.

We kick things off by talking about those three iconic Milwaukee foods, which include Usinger’s sausage, Buddy Squirrel candy, and Ma Baensch’s pickled herring, a food Ann says she hated as a kid, when she remembers her parents would eat it for special occasions (they ate it on Triskets). But she’s learned to appreciate that herring as an adult.

Anodyne Coffee Roasting Co. pizza | facebook.com/anodynecoffee

A lot of pizza places are offering curbside pickup right now, and Ann did a roundup on where to get some great pizzas right now. Pizza Man, with its locations in Wauwatosa and the East Side, is still going strong. Transfer Pizza and Lisa’s Pizza are, too, as is Tenuta’s, Classic Slice and Santino’s Little Italy in Bay View. And the Anodyne in Bay View, which serves incredible brick-oven pizza, is offering pizza to go. They always make great use of whatever’s fresh and in season. So you’ve got options, Milwaukee.

On a sadder note, there’s been a spike in racist incidents against people of Asian descent since the pandemic began. Ann thought she would counter that by creating a list of some of her favorite Chinese restaurants in the area. Jing’s is among them, and they offer an authentic menu in addition to an Americanized one (you have to request it, but it’s worth it). Emperor of China, a favorite on Brady Street, is open, too, as is East Garden in Shorewood. Fortune Restaurant in West Allis is another pick, and those are only the tip of the ice berg.

Hear us discuss those topics and more — including a new Bay View Italian spot called Sorella, and a family owned maple syrup shop called Tapped that offers some really interesting infused flavors of maple syrup, including an espresso and an Old Fashioned cocktail one — on this week’s episode below.

Radio Milwaukee needs you! If Radio Milwaukee has helped you cope with our new normal, please make a gift so we can continue bringing you music, stories and positivity.

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 “Backspin: The Search for Milwaukee’s First Hip-Hop Song,” a six-part exploration of the birth of Milwaukee rap. All episodes are streaming now.

88Nine Radio Milwaukee

Indulge with these decadent Milwaukee curbside pickup Mother’s Days meals

640 335

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 Mother’s Day, and all the local restaurants offering curbside options. Then we talk about farmer’s markets that are opening this weekend and a Facebook group that supports farms. We also discuss a virtual beer festival and the return of Foundation tiki bar, and share our cookbook of the week. And, of course, we update you on what we’ve been cooking lately, including Ann’s creative use of vegetables and cheese.

Mother’s Day brunch from Mistral |facebook.com/MistralMke

For Milwaukee Magazine, Ann has a roundup of restaurants offering special curbside meals, including take-and-bake brunches and dinners. There are some really cool ones: Buckley’s has picnic basket featuring honey baked ham with mustard sauce, cheesy scalloped potatoes and Bibb lettuce salad with carrot-ginger. All the components are made in advance and you can reheat them at home.

Cavas, a tapas restaurant that opened just before the stay-at-home order, is offering a three-course dinner for a family of four, featuring two bottles of wine. The items include a mixed-greens salad with garbanzo beans, house-roasted red peppers and Spanish olives and Spanish vermouth vinaigrette; paella mixta with meats and seafood and egg custard flan.

Merriment Social’s family spread includes slow-roasted prime rib with whipped potatoes, maple roasted carrots, chopped salad, smoked whitefish deviled eggs and for desert a vanilla chiffon cake with whipped white chocolate ganache. And those are just a few of your options. Check out Milwaukee Magazine for the full list — there are more then two dozen of them.

Farmer’s markets reopen

Farmer’s markets are considered essential businesses under the Safer at Home order, and two of them are opening this week: Fondy Food Market and the West Allis Farmer’s Market. And they’re both posting special safety guidelines to help protect customers, encouraging them to wear masks and to limit their handling of the produce.

Speaking of farmers, farmers are hurting right now. There are a lot of people looking to buy from farms who might now know how, but there’s a Facebook group that helps connect them with local farmers with goods for sales. It’s called Farm Direct Wisconsin, and it features all kinds of produce and meats. If you’re looking for eggs and soup bones, you’ll find some really affordable ones that are likely better than what you can find at most grocery stores. It’s a very active Facebook group.

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

Radio Milwaukee needs you! If Radio Milwaukee has helped you cope with our new normal, please make a gift so we can continue bringing you music, stories and positivity.

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 “Backspin: The Search for Milwaukee’s First Hip-Hop Song,” a six-part exploration of the birth of Milwaukee rap. All episodes are streaming now.

88Nine Radio Milwaukee

The story of how World Central Kitchen joined The Tandem’s community support efforts

640 471

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, we’re taking about a local restaurant that’s made a huge difference. As many of you know, after the pandemic hit Milwaukee, The Tandem stopped its usual service and started serving free community meals for the neediest families in our city. We’ve been incredibly moved by their efforts. And so during a particularly low day, I reached out to the Washington-based nonprofit World Central Kitchen, which was founded by James Beard Award-winning chef José Andrés and offers meals to families in need. I emailed them about Tandem owner Caitlin Cullen’s efforts, and I heard back from them within hours. That led to a memorable Zoom conference call. Ann detailed the story in a Milwaukee Magazine piece.

facebook.com/thetandemmke

Within days, the World Central Kitchen had committed the resources to allow The Tandem to continue to serve 400 meals on weekdays and at least 200 family meal kits on the weekends. The support also allows the restaurants supporting The Tandem’s efforts to offset the cost of some of the meals they’re providing. Strange Town, Funky Fresh Spring Rolls, Amilinda, Dandan, Three Brothers, Club Charlie’s and Goodkind have all contributed meals.

Red Light Ramen offers ramen kits and a new flavor

We’ve been reading about a lot of restaurants that have been offering kits right now, be they meal kits or cocktail kits. People need things to make at home. Red Light Ramen, has been offering ramen kits at Red Light Ramen for a while, and now they’re available at Metcalfe’s Market locations. Flavors include mushroom miso ($14.99), tonkotsu ($15.99) and chicken paitan ($15.99), and all kits include complete with broth, noodles and toppings. We also discuss a new beef udon dish available from Red Light Ramen’s East Side Location.

We discuss all that and more, including a Milwaukee Magazine roundup of curbside coffee and our cookbook of the week, on this week’s episode. And of course we kick off the episode by discussing what we’ve been cooking lately, be it exotic oyster dishes or comforting Italian favorites.

Stream the episode below.

Radio Milwaukee needs you! If Radio Milwaukee has helped you cope with our new normal, please make a gift so we can continue bringing you music, stories and positivity.

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 “Backspin: The Search for Milwaukee’s First Hip-Hop Song,” a six-part exploration of the birth of Milwaukee rap. All episodes are streaming now.

88Nine Radio Milwaukee

Five incredibly satisfying curbside burgers

640 427

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.

Ann is back this week and she had a lot to share including where to find the best burger curbside in Milwaukee, Buckatabon’s new curbside menu and how to make your own Oreo cookies. Plus, we also talked about the Jazz Estates take-home cocktail kits, a fabulous deal from the Sherman Phoenix and local grocery delivery service.

As we do every week, Ann and I shared what we cooked in the last few days. I took a stab at making Har Gow (shrimp dumplings). I got everything I needed at Mo’s Asian Market (great store). Then I picked some amazing ground Waygu beef from Ardent’s weekend pop-up at Laughing Taco. The beef comes from Chef Justin Carlisle’s family farm. Ann made lovely lemon poppy seed bread.

Har Gow - shrimp dumplings
Har Gow with hot mustard and spicy garlic sauce

Curbside burgers not to miss

Ann also picked five of her favorite curbside burgers. Spots include Birch + Butcher with their double cheeseburger and Nite Owl Drive-In. Check out the full round-up over on Milwaukee Magazine’s website.

Oscar’s Big O Burger | facebook.com/oscarsonpierce

An amazing deal from the Sherman Phoenix

Today and Saturday, three Sherman Phoenix businesses joined forces for an amazing deal. For $25, you can 12″ pizza with toppings of your choice from Sauce and Spice, eight wings from Buffalo Boss and a small bag of popcorn from Lush Popcorn. This deal will be available for curbside pickup at the Sherman Phoenix today from 4-8 p.m. and Saturday from 1-6 p.m. You can find all the detail on their Facebook page.

Jazz Estate Cocktail Kits

Jazz Estate is now offering cocktail kits for some of their popular cocktails all you need is some jazz to go along with them. They are offering kits for their popular Jazz Estate Old Fashioned, Bryant’s Old Fashioned, Royal Hawaiian and more. Cocktail kits will be available Thursday through Sunday.

And finally, if you are looking for a local alternative for grocery delivery, check out Milwaukee Market. It was started by Tracy Plock. Visit their Facebook page for all the details.

Radio Milwaukee needs you! If Radio Milwaukee has helped you cope with our new normal, please make a gift so we can continue bringing you music, stories and positivity.
88Nine Radio Milwaukee

Elevate your noodles with this easy ginger-scallion sauce

640 462

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.

Ann has off this week; she’s taking a much-needed break. We’ll be back next week with a full new episode highlighting the city’s culinary delights. But in the meantime we have some recommended reading. Milwaukee Magazine has a roundup of five local cocktail kits to keep your thirst quenched during this quarantine.

We also have some restaurant news: Despite opening during the pandemic, the Thai restaurant Sweet Basil is off to a strong start, reportedly selling out some days. In sadder news, though, Blues Egg in Shorewood has closed permanently. The good news is there are plans to open up a new restaurant later.

And finally, for the kids, there’s a new weekly “Sesame Street” segment where the Cookie Monster teaches kids how to cook. In the latest installment, he makes a smoothie.

Tune in for all of that and our cookbook of the week, “Momofuku” by David Chang. It contains an easy recipe for fabulous ginger-scallion sauce that you can put on just about anything. It’s especially great on noodles.

Ginger-scallion sauce | flickr.com/photos/woodwood/4363830588/

Stream the episode below.

Radio Milwaukee needs you! If Radio Milwaukee has helped you cope with our new normal, please make a gift so we can continue bringing you music, stories and positivity.
88Nine Radio Milwaukee

Where to find Easter dinner and brunch via curbside pick-up in Milwaukee

640 480

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.

In this week’s episode, we talked about Ann’s turkey chili, my take on Nashville hot chicken options for Easter dinner and brunch, local coffee companies doing good and cocktail kits from Great Lakes Distillery. Plus, we share this week’s “Cookbooks of the Week.”

Listen below.

LE REVE EASTER PUNCH
Pineapple Rum, St. Germain Elderflower Liqueur, Contratto Apertif, Fever Tree Ginger Beer, Fresh Lemon, Pineapple Juice.

Easter is this Sunday, and, due to the pandemic, we can’t celebrate it like we usually do. However, there are Milwaukee restaurants that are trying to bring Easter to your home with special dinners and brunches that you can request via curbside pickup. Restaurants offering Easter meals include Polonez, Merriment Social, Sanford, Maxie’s & Blue’s Egg and more. Milwaukee Magazine has a roundup on its website.

Restaurant Pop-Ups

Even though restaurants aren’t open for dine-in, there are a few that are doing pop-ups and events, adapted for curbside pick-up.

Meraki, starting today, is offering a “British Isles” themed pop-up. You can get dishes like Scotch eggs, meat pies, braised cabbage and custard tart from its special, limited-time menu.

Laughing Taco is also hosting weekend pop-ups with Allie Boys Bagelry & Luncheonette. Allie Boys will offer a brunch menu, and you can also pick up Ardent Burgers and tots, Carlisle beef and hot dogs. You can place your order here.

Great Lakes Distillery Cocktail Kits

If you are looking for an easy way to make good cocktails at home, look no further than Great Lakes Distillery’s cocktail kits. There are a wide variety of kits to make everything from White Russians, Gin & Tonic, Bourbon Old Fashioned, Milwaukee Mule and more.

Cookbooks of the Week

Ann’s pick: How To Cook Everything: 2,000 Simple Recipes for Great Food by Mark Bittman

From Amazon: Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you’ll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.

My Pick: The Dante Fried Chicken Experience: Ride of Fry by Dante Gonzales

From Amazon: When the food is good, the party starts cooking! Media wunderkind and award-winning chef Dante Gonzales has fed some of the world’s most popular celebrities–including Demi Moore, Theophilus London, and Santigold–at underground parties as well as red-carpet events. He also takes the party to the streets in the Ride or Fry food truck and around the world with his Ride or Fry pop-up stand, celebrated in this innovative cookbook of more than 100 fresh, delicious, recipes (including his signature Fried Chicken). Packed with innovative, eco-conscious meals (with many vegetarian and vegan options), his grandmother’s heirloom dishes, and contributions from Dante’s musical and culinary collaborators, this book is the only way to bring the Dante Fried Chicken experience into your own home.

88Nine Radio Milwaukee

We may be stuck at home, but we’re still eating well

640 640

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 touch base from our respective abodes and discuss what we’ve been eating while we’ve been adjusting to the new normal. Ann updates us on her latest baking successes, which include poppy seed bread, a super sweet bread that she says is almost like a cake (“It’s like a desert but you can have it for breakfast,” she says). She also made some salted chocolate chip cookies to which she added a little buckwheat flour, which makes for a denser cookie with an interesting favor.

Cooking wise, she’s been doing a lot of sautes, and trying to eat as many vegetables as she can. She also discusses salad dressings and marinades.

Radio Milwaukee needs you! If Radio Milwaukee has helped you cope with our new normal, please make a gift so we can continue bringing you music, stories and positivity.

Meanwhile, I made a Korean meal with grass-fed rib eye in a special Korean marinade, cooked in a cast-iron skillet. I also made some emergency kimchi with the one (one!) head of cabbage I was able to find at the grocery store. I also made a daiquiri with dark rum, which I call the Moody Daiquiri.

Emergency kimchi will do in a pinch

Lakefront Brewery’s fish fry is back

Here’s some welcome news: Lakefront Brewery’s Friday fish fry is back. Of course you won’t be able to eat it at the brewery, but Lakefront will be offering the grab-n-go food and beer from 3 p.m. to 8 p.m. with the last order being accepted at 7:30. The menu includes fried or baked cod, shrimp, beer and some very tempting fried cheese curds, which Ann and I are both seriously missing right now.

Then Ann updates us on five area bakeries that are offering baking kits, including Aggie’s Bakery, which has a build-your-own cupcake kit. You can also send somebody a “Goodie Gram,” which could be a six-pack of cupcakes or a 12-pack of donuts. “Right now we need more joy in our lives, and there’s something about deserts that makes people happier,” Ann says.

Hear us discuss all that and more, including some farms that are offering home delivery and our cookbooks of the week, 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 “Backspin: The Search for Milwaukee’s First Hip-Hop Song,” a six-part exploration of the birth of Milwaukee rap. All episodes are streaming now.

88Nine Radio Milwaukee