Dia Bom will bring Asian fusion cuisine to Milwauke’s Crossroads Collective

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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 have some news about Former Tandem restaurant owner and chef Caitlin Cullen, who is becoming the new food center director for the Riverwest Food Pantry. We also have some updates about the very popular vegan spot Twisted Plants, which is expanding, and a new Polish market slated for the South Side.

But we kick things off by discussing a new vendor at Crossroads Collective, the North Avenue food hall that has become an incubator for Milwaukee restaurants. New spots are constantly opening there then moving on to their own locations, and we’ve just learned about the latest one set to open: Dia Bom, which will replace Heaven’s Table BBQ.

The space is being opened by chef Ramses Alvarez, who was trained in Mexico City. “His seasonal menu will incorporate Japanese kushiyaki (skewered and grilled foods) and Chinese bao (bread-like dumplings with sweet or savory fillings) creations,” Milwaukee Magazine reports. “Dishes will include lobster enchilada rangoon, skewered chicken mole, chorizo bao with yuzu avocado, nopales kimchee and churro bao with strawberries.” It’ll open Jan. 17.

3rd Street Market Hall opens today

After many delays, the 3rd Street Market Hall food hall has finally opened in The Avenue, the former Grand Avenue Mall. It’s open starting today at 11 a.m.

In addition to a 360-degree, 50-seat bar, there will be vendors including Dairyland (custard and burgers), Greenhouse (soups, salads and sandwiches), Make Waves (smoothies, juices and bowls), Mid-Way Bakery, Amano Pan (baked goods), Hot Dish Pantry (pierogi and comfort foods), Strega (pasta) and Middle East Side (flat breads and Middle Eastern cuisine).

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

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Support from members makes stories like the one you just read possible! Your gift today keeps Radio Milwaukee independent, allowing us to keep sharing the music and stories you enjoy.

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Is the iconic Big Boy burger as great as it used to be? This Bites investigates

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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.

For the first This Bites of the new year, we’re talking about the recent trend toward non-alcoholic beverages. We just heard news that Great Lakes Distillery has launched a new non-alcoholic spirits line. Amazingly, the drinks aren’t just alcohol free — they’re calorie-free, too. We also talk about a new Colombian food truck called Los Parceros.

But we kick things off by discussing some stories in the new issue Milwaukee Magazine. Ann wrote a story called “The Battle of the Big Boys.” About a year ago, the first Wisconsin location of Big Boy to open in 26 years opened in Germantown. So Ann thought it would be interesting to look at the iconic Big Boy burger, which is similar to the Big Mac but actually predates it (Big Boy started serving them in the 1930s, while the Big Mac didn’t arrive until the 1960s).

Ann wanted to see if the Big Boy was as good as they used to be, since she recalls them being amazing as a child. But there are already other versions of this burger available around town. Saint Kate’s offers a version of the burger available at its restaurant Aria. So Ann decided to pit the two burgers against each other. Tune into the episode to find out what she discovered.

Big Boy burger | https://www.wibigboy.com

Nice Guys moves into the former Snack Boys/Hotel Foster spot

Nice Times, a plant-based restaurant and bar, has opened up shop at 2028 E. North Ave., the location formerly occupied by Snack Boys and Hotel Foster. It’s currently in the middle of a soft opening, with takeout service on Tuesday-Saturday, from 4-8 p.m. And soon it’ll be open for dine-in service, too.

It’s a fast-casual concept, and the dining room will resemble a cafeteria, with a bar that promises to stock lots of non-alcoholic options. It will also house a retail space that will sell art and goods from local makers.

The Sloppy Joseph at Nice Times | instagram.com/real_nicetimes

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

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Support from members makes stories like the one you just read possible! Your gift today keeps Radio Milwaukee independent, allowing us to keep sharing the music and stories you enjoy.

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Consider these local holiday gift ideas for the foodies in your life

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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 sharing gift ideas for the foodie in your life. We also have some news about AsianRican, a new mobile hot beef sandwich truck, and Buttermint Finer Dining Establishment, an upscale vintage spot that’s now open in Shorewood.

In a new article for Milwaukee Magazine, Ann outlines a half dozen gifts for local foodies, including a hand-crafted cheese board from Milwaukee ceramic artist Geryn Roche. She also recommends maple syrup from Tapped, a Stevens Point company that makes maple syrup in all kinds of unique flavors, including espresso, hops and even spicy black umami garlic. And here’s an interesting one: Dana Spandet of Flour Girl of Flour Girl & Flame pizza sells a special hot honey, which her restaurant uses to drizzle on their pizzas. It’s honey with just a little kick.

Gingiber flour-sack tea towels screen-printed by Orchard Street Press in St. Francis | Photo courtesy Waxwing

Speaking of Flour Girl & Flame, they’ve finally opened their long-promised brick-and-mortar location at 8121 W. National Ave., in West Allis. It’s open for carryout only from Wednesday through Sunday, 4-8 p.m. If you’ve never had one (they’ve been serving at Zocalo), they’re remarkable pizzas, with a distinctive puffy, chewy crust and very charred edges, thanks to the wood-fired pizza ovens they use.

AsianRican lands in Walker’s Point

And Flour Girl & Flame isn’t the only local restaurant that now has a permanent location. A few weeks ago we were buzzing about AsianRican’s pop-ups. Now the restaurant has found a permanent physical home. It will be serving out of the tapas restaurant Snifters at 606 S. 5th St. in Walker’s Point, OnMilwaukee reports.

Check out this incredible menu.

Hear us talk about all that and more on this week’s episode, which you can stream below.

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Support from members makes stories like the one you just read possible! Your gift today keeps Radio Milwaukee independent, allowing us to keep sharing the music and stories you enjoy.

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This unique Milwaukee pop-up offers a different vision of Mexican cuisine

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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 Milwaukee’s longest-running culinary podcast, we’re talking about comfort food by way of some of Ann’s pieces in the most recent issue of Milwaukee Magazine. But we kick things off by talking about a really cool pop-up series. It’s called Trouble Makers’ Cocina, and it is hosting its tenth pop up next week at Sugar Maple on Wednesday, Dec. 15.

Photo courtesy Trouble Makers’ Cocina

Trouble Makers’ mission is to present a new vision of Mexican cuisine, “a sensory journey” that comes from breaking traditions. Just check out the menu for this four-course meal:

First Course: Trouble Makers’ Arugula Shrimp Salad, Compressed Watermelon, Jicama, Pickles Cucumber, Mezcal Lime Vinaigrette, Tajin Ash

Second Course: Achiote Roasted Chicken Thigh, Papas Bravas, Caramelized Sweet Onion, Spicy Chorizo Tomato Sauce, Garlic Aioli

Third Course: Petite Beef Tenderloin, Pacific Lush Shrimp, Lump Crab Mash, Smoked Pearl Onion, Cilantro Gremolata, Ginger Lime Beurre Blanc

Four course: A chocolate-centric dessert

On top of that, specialty cocktails will be served with each course. That sounds like an incredible indulgence.

All things comfort food

The cover story of this month’s Milwaukee Magazine is comfort food, something a lot of us turn to during this time of the year. Some of the pieces Ann wrote include a round up of great mac and cheese recipes, a guide to fish fries and an article about schnitzel.

She’s also got a great piece about Mr. Perkins and other soul food restaurants. And she talks about pasta and chili. “Chili is definitely a comfort food for me and for a lot of people,” Ann says. (Indeed, she’s written an entire story about me and my love of Real Chili before).

You can stream this week’s episode below and — since we’re in the middle of membership drive — consider donating to Radio Milwaukee or becoming a sustaining member here.

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Support from members makes stories like the one you just read possible! Your gift today keeps Radio Milwaukee independent, allowing us to keep sharing the music and stories you enjoy.

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The Daily Bird is now serving coffee and positive vibes from Riverwest’s former Fuel Cafe spot

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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 Milwaukee’s longest-running culinary podcast, we’re talking about the new coffee shop that just took over the former Fuel Cafe spot in Riverwest, a Korean fusion pop-up at Zocalo Food Park, and news of a Cheel pop-up.

But we kick things off by discussing some news about the very building in which I work: Radio Milwaukee is opening a new cafe in the former Stone Creek coffee shop that used to be in the building.

The name of the new “sound cafe” is Deadwax. There’s a cool origin story for that name. “Deadwax is a term for the space on a record after the last track and before the label,” Radio Milwaukee Executive Director Kevin Sucher explains. “It’s the space in between, which is exactly what we want this space to be for our community.”

The cafe is set to open next year. The menu will change often, but staples will include scotch eggs, breakfast wraps and toast for breakfast; “lunch boxes,” soups and sandwiches for lunch; and samosas, “things on sticks,” and empanadas and pub-style pizzas from other Milwaukee businesses for dinner. The Marketplace will feature to-go salads, musubi, beverages and dry goods sourced locally and from around the world.

Great news for Riverwest coffee fans!

The neighborhood has been short on coffee shops since Fuel Cafe closed. But a pop-up coffee shop in Centro Cafe called The Daily Bird started during the pandemic to help fill that void; it was where I used to get my coffee when I was working from home. And now The Daily Bird has a physical location in the old Fuel Cafe spot. That location just opened yesterday.

The Daily Bird

Zocalo Food Park is hosting an interesting pop-up this weekend. Modern Bop is bringing a menu of Korean fusion dishes to Zocalo today and tomorrow, and the menu sounds really fantastic. “The menu will include a short list of delicious items including a beef bulgogi sandwich featuring a bun filled with beef bulgogi, lettuce, mayonnaise and tomato ($8); and a Korean style spicy pork sandwich ($8). Guests can also level up their sandwiches with rajas (sauteed poblano peppers and onions) for $0.50 and/or an over-easy egg for $1,” OnMilwaukee’s Lori Fredrich reports.

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

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Support from members makes stories like the one you just read possible! Your gift today keeps Radio Milwaukee independent, allowing us to keep sharing the music and stories you enjoy.

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Heaven’s Table BBQ’s Washington Heights location will feature an expanded menu and Jamaican specials

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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’ve got some information to share about Heaven’s Table BBQ’s new location and expanded menu, and news of a new restaurant in West Allis called Reunion Restaurant, which will feature stuffed burgers, pizzas and arcade games. But first we kick things off by talking about the Holiday Folk Fair International.

“It’s a really fun event, a way to tap into different ethnic groups’ celebrations and traditions for the holidays,” says Ann. And of course those traditions include food. This year’s Holiday Folk Fair International (the 78th!) will be virtual. It’ll run from “wherever you are” from Friday, Nov. 19, through Sunday, Nov. 21. The online event will feature music, dance, arts and cooking demonstrations. You can find out more here.

Heaven’s Table BBQ | Photo courtesy Heaven’s Table BBQ.

Earlier this year we reported that Heaven’s Table BBQ, a favorite at the Crossroads Collective food hall, will soon be moving to its own brick-and-mortar location in the Washington Heights neighborhood at 5507 W. North Ave. That spot will be opening soon, and now we know more about what the expanded menu will offer.

In addition to the usual smoked meats (including ribs, pork shoulder, brisket and pastrami), there will be more Jamaican dishes and specials, the Journal Sentinel reports. And for the first time there will be french fries on the menu, so you’ll be able to get a basket of meat and fries. The owner also hopes to add deserts, including ice cream. He tells the Journal Sentinel that he wants the new space to look like a butcher shop, so expect to see some subway tile.

Heaven’s Table will continue operating out of its Crossroads Collective location until its lease ends at the end of the year.

Hear us talk about all that and more on this week’s This Bites below.

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Support from members makes stories like the one you just read possible! Your gift today keeps Radio Milwaukee independent, allowing us to keep sharing the music and stories you enjoy.



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Third Ward favorite Bavette la Boucherie is moving — and expanding

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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’ve got some news about a new location for a favorite Third Ward restaurant, and also a popular ghost kitchen that is working on a brick and mortar location. We also talk about the food coverage in the November issue of Milwaukee Magazine — which includes a feature about a wine bar on wheels.

Bavette la Boucherie, which has been delighting diners in the Third Ward at 330 E. Menomonee St. for close for nine years, is planning to move, owner Karen Bell posted on Facebook. The new space will be just a few blocks away, in the former Swig (217 N. Broadway). The new space has a full service kitchen, which will let them expand their menu. But don’t worry: It’ll still be a butcher, too.

Ann reports that the shop should have a slightly expanded retail area, too. The new location should open sometime in 2022.

facebook.com/bavettemilwaukee

One of the city’s most interesting ghost kitchens is planning to expand to its own brick-and-mortar location. AsianRican Foods, “a cultural fusion restaurant specializing in Asian and Spanish spices to create savory and flavorful dishes,” is planning its own space. Currently the shop is operating out of O Yeah Chicken, 3322 W. Loomis Rd., in Greenfield.

Look at how tempting this menu is.

Also on this week’s episode, Ann previews her article about Soul Brew kombucha, who make a product so good that even people who aren’t even into kombucha might love it, and her review of the Washington Heights spot Charles E. Fromage. She also introduces us to an adorable West Allis wine bar on wheels.

Hear us talk about all that below.

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Support from members makes stories like the one you just read possible! Your gift today keeps Radio Milwaukee independent, allowing us to keep sharing the music and stories you enjoy.

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Comet Cafe is back, boozy frozen custard plus vegan recipes for Thanksgiving

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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 Milwaukee’s longest-running culinary podcast, we talked about the return of Comet Cafe, locally-made boozy frozen custard, vegan recipes for Thanksgiving, and a new soccer-inspired coffee bar on Brady Street.

The well-loved Comet Cafe is reopening this winter under the ownership of one of its previous co-owners, Valeri Lucks. Comet closed last summer, temporarily at first, but has remained shuttered for more than a year. Lucks — who also co-owns Honeypie Cafe, Palomino and SmallPie — plans to bring back original comfort dishes and is “promising familiarity” according to Ann, along with Honeypie pies. Comet is tentatively aiming for a February 2022 reopening.

Liquor Infused Ice Cream

If you like custards and cocktails, there is new business called Crème de Liqueur that combines both into unique flavors. Founded by Elizabeth Nash and Nisreen Galloway, Crème de Liqueur offers small-batch and hand packed frozen custards inspired by cocktails and using locally-made vodkas and whiskeys. According to a Journal Sentinel article, the frozen-custard flavors features vodka and bourbon from Milwaukee’s Central Standard distillery. Currently, they offer four flavors including Vanilla Bean Horchata, Lemon Cream Vodka, Pistachio Amaretto and Chocolate Brownie Bourbon. You can find the frozen custards at Enlightened Brewing, Nehring’s Sendik’s on Downer and West Allis Cheese & Sausage Shoppe.

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Support from members makes stories like the one you just read possible! Your gift today keeps Radio Milwaukee independent, allowing us to keep sharing the music and stories you enjoy.

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The Daily Bird is bringing coffee back to Riverwest’s former Fuel Cafe site

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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 Milwaukee’s longest-running culinary podcast, we’re talking about Iron Grate’s Thanksgiving offers and some year-round options for variations of Culver’s viral CurderBurger, which was only available for one day this month. But we kick things off with some news about a new spot coming to the former Fuel Cafe in Riverwest, 808 E. Center St.

Riverwest has been short on coffee shops since Fuel Cafe closed. But a pop-up coffee shop in Centro Cafe called The Daily Bird started during the pandemic to help fill that void; it was where I used to get my coffee when I was working from home. And soon The Daily Bird will have a physical location in the old Fuel Cafe spot. It’s set to open in mid-November.

They won’t open with food right away, but they do have plans to begin serving ice cream from the Milwaukee company Scratch (which is really delicious ice cream).

Olivia Richardson

Don’t want to cook this Thanksgiving? Iron Grate BBQ is taking reservations for its smoked Thanksgiving. You can get a 10 pounds bowl of light and dark meat turkey, which comes with gravy. And there are a whole bunch of sides you can pick from, too, including baked beans, smothered greens, creamy coleslaw, cider-braised apples and sweet potatoes. And this is great, too: They’re also serving a beef rib pozole, with a hearty broth, hominy, guajillo and a lime-cilantro slaw.

Iron Grate BBQ’s smoked turkey | facebook.com/GrateBbq

You can get a cheese curd burger everyday in Milwaukee

Culver’s absolutely dominated the news cycle for a day with its viral CurderBurger, a burger with a cheese curd burger on top. It was only available for a day, but if you’re craving a burger with cheese curds on it, you actually have a lot of options — there are more than a half dozen restaurants in the area that offer variations of the cheese curd/burger combinations.

Craft Cow’s Cheesehead Burger | Photo courtesy Craft Cow

One option is the Cheesehead Burger at Crafty Cow in Bay View. It’s stuffed with five cheeses and topped with bacon, cheese curds and cheese sauce — which, yes, is a lot of cheese. The Milwaukee Brat House, meanwhile, offers a Wisconsin Burger, which is loaded with red peppers, cheddar cheese, chipotle ranch and cheese curds. You can find five other options in Milwaukee Magazine’s article about these burgers.

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

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Support from members makes stories like the one you just read possible! Your gift today keeps Radio Milwaukee independent, allowing us to keep sharing the music and stories you enjoy.

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Pat’s Rib Place is bringing barbecue to the Milwaukee Public Market

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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’ve got a lot to cover on this week’s edition of This Bites, including news about a new barbecue restaurant in the Milwaukee Public Market that opens today and the announcement of a new home for Fondy Farmer’s Market.

We kick things off by talking about a new Rufus King bar/restaurant that specializes in daiquiris. It’s called the Daq Shack, at 4191 N. Green Bay Ave., and it’ll serve 10 different flavors of the drink, including exotic ones like peach bellini. It’ll serve food, too.

“The space, a modern mix of curved-bar seating, bar-height pub tables and a mezzanine-level dining area, also serves appetizers, flatbreads, wings and entrees,” Milwaukee Magazine reports. “Specific items on the menu include green bean fries, spinach-artichoke dip, birria flatbread, chicken wings served with a choice of sauce (buffalo, hot & honey, Jamaican jerk, among others), two salmon dishes, and blackened salmon and chicken Caesar salads ($6-$15).” 

Daq Shack’s logo | facebook.com/daqshackmke/

Pat’s Rib Place opens today

Pat’s Rib Place opens today in the Milwaukee Public Market (400 N. Water St.) Owners Alisha and Tydus Hayes have run a Waukesha location of the restaurant since 2009, serving favorites like smoked barbecue ribs, chicken wings, beef brisket as well as sides.

They’ve received some national attention, too, after their brown brown sauce and house sauce were crowned as Oprah Winfrey’s Favorite Things in a 2020 issue of Winfrey’s magazine.

Alisha and Tydus Hayes | Photo Courtesy of Pat’s Rib Place

Fondy’s Farmers Market moves to the Deer District

Fondy’s Farmers Market is moving to the Deer District. The first two markets of the season (Nov. 6 and 13) will be held outdoor at The Beer Garden in Deer District, then it will move to the GATHER building for subsequent Saturdays.

“Fondy’s entire board and staff are thrilled about the Milwaukee Winter Farmers Market’s new location. We believe moving the market to GATHER at Deer District will allow our vendors to reach more customers,” Jennifer Casey, Fondy’s Executive Director, said in a statement.

The market will run Saturdays from 8 – 11:30 a.m. until April 9.

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

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Support from members makes stories like the one you just read possible! Your gift today keeps Radio Milwaukee independent, allowing us to keep sharing the music and stories you enjoy.

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