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

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

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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, 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.

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