Podcasts about wisconsin foodie

Consumers run into a lot of labels, but there's one that's unique to Wisconsin vegetables that's worth paying attention to. Deana Knuteson is a scientist with the Plant Pathology Department at UW-Madison. She talks to Stephanie Hoff. She's been coordinating the Healthy Grown program for more than two decades. Healthy Grown helps farmers promote their conservation practices with a unique label. It's been noticed by Wisconsin Foodie and Walmart. Exceptionally warm weather in Wisconsin - right up until Saturday. That's the word from Stu Muck.35 Wisconsin farmers and biofuels industry representatives were at the state capitol Wednesday, sharing their goals for biofuels in the state and continued support for ARIP(the agriculture road improvement program). Sara Stelter, immediate past president of the WI Soybean Association, explains their strategy to Stephanie Hoff. Ryan Yonkman, vice president of EverAg, says milk production looks to be building for spring supplies this year. He joins Pam Jahnke to review the latest milk production report for January.See omnystudio.com/listener for privacy information.

The wonder and beauty of coffee is a catalyst for countless career coffee professionals and customers alike. The flavors and creation of special moments that draws us in, satisfy some sense of adventure as well as nurtures a need for belonging. On the business side of coffee it can be very easy for those elements to be lost and replaced with conformity, safety, and a sole focus on numbers that sucks the life out of what was once a joyous thing.  For today's guest, reanimating the industry with creativity, passion, and the joy of telling stories through drinks has been a 7 year long pursuit that has shifted the minds and hearts of thousands. Ryan is the Founder and Creative Director of Discourse Coffee, one of the world's most innovative coffee shops, and Agency Cocktail Lounge, the nation's first fully hybrid cocktail bar, offering each cocktail both alcoholic and non-alcoholic. He is also the best-selling author of “The New Art of Coffee: From Morning Cup to Caffeine Cocktail” (Rizzoli, 2023), resident mixologist at Fox 6 News, and Creator / Co-Host of the podcast “Hot Coffee for the Creative Soul”.    Ryan has served as a brand ambassador for Espro, Barfly, Apothekary, and Free Spirts, and has hosted workshops on drink-making and creative thinking throughout the US, France, and Canada. His drinks have been enjoyed coast to coast, twice featured on the Emmy nominated PBS show “Wisconsin Foodie”, and covered in print in Forbes, Food & Wine, Barista Magazine, Punch Mag, Plate Magazine, Fresh Cup, Daily Coffee News, and many others. In today's episode we are going to talk all about the spark that lit the flame of Ryan's businesses and approach to coffee, the need for baristas to express their craft using coffee, how this sometimes crazy, always fun business works, and what YOU can do to create menu magic for your staff and customers.    Links: www.discourse.coffee @discoursecoffeemke @ryan.castelaz "The New Art of Coffee" book   Related episodes: RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee

For Chef Luke Zahm, food is more than just fuel. Rather, it's about community, history, and tradition. As host of PBS's Emmy award-winning show, Wisconsin Foodie, and owner of The Driftless Cafe in Viroqua, Wisconsin, Luke is all about celebrating the Midwest through cooking. In this episode of the Cripescast, he and Charlie discuss their favorite things about Midwestern culture and the easiest way to impress guests with your cooking. They also talk about their humble beginnings as fast food workers, Charlie a pretzel roller at Auntie Anne's, and Luke as a sandwich artist for Subway Sandwiches. The conversation even takes a saucy turn when they each share some of the wildest DMs they've received from fans. Check out our merch, tour dates, content and more at cripescast.com and find BTS exclusive content at patreon.com/charlieberens. Follow us at @cripescast on all platforms. 

A shared meal binds people in a unique way, especially during the holiday season. Food is closely tied to memories, cultural heritage and tradition, breaking down barriers and reminding us of our shared, common humanity. But where do Wisconsin's food traditions come from? Shereen Siewert welcomes Luke Zahm, host of PBS Wisconsin's “Wisconsin Foodie” and […]

Shereen Siewert welcomes Luke Zahm, host of PBS Wisconsin's “Wisconsin Foodie” and owner of the Driftless Cafe in Viroqua, for a joyful discussion about the roots of Wisconsin food traditions.

Hi! I'm Olivia Bria, but my friends call me Liv— and you can too! This week I interviewed the lovely Luke Zahm. Chef Luke owns the Driftless Cafe in Wisconsin and is the host of the PBS show, Wisconsin foodie, where he delves deep into the behind the scenes stories of your food. We talked cheese, food sustainability, and traveling—because Luke was just filming in the incredible city of Tokyo.Trigger warning: There is a portion of this podcast where Luke recalls filming about a highly sensitive and serious topic—a mass shooting.Make sure to follow the podcast on Instagram or check me out on TikTok. Follow Luke Zahm on Instagram or checkout Wisconsin Foodie on YouTube/PBS Wisconsin.Recording by Riverside.fmMusic by Music_Unlimited from Pixabay

Wisconsin has always been known for its long history of cheesemaking, but now it may also be known for its incredible artisan cheese festival. Art of Cheese is an exclusive cheese festival created for the world's biggest cheese lovers, and it's happening across downtown Madison and the surrounding communities from Sept. 29 - Oct. 1.   ​Hosted by Dairy Farmers of Wisconsin, this first-time event promises exclusive experiences and tours with behind-the-scenes access to creameries and dairy farms, cheese yoga, a Bubbles and Cheese Brunch and a Cheese Fair Off the Square. The festival will also have interactive classes on everything from cheese pairing to crafting and learning the art of affinage, and a chance to meet (and even dine with) award-winning Master Cheesemakers. The highlight of the weekend will be the first-ever Wisconsin Cheese Ball (the kind where you dance and eat cheese). Pam Jahnke visits with Dairy Farmers of Wisconsin's, Rachel Kerr, about the depth the event brings to enjoying cheese. The complete lineup of events is designed for the truly cheese obsessed. Experience America's Dairyland through 16 unique limited ticketed events, including:   Exclusive Excursions: You'll board a bus and be swept away for a day you'll never forget with access to creameries, farms, cheese experts, award-winning chefs, makers and more. A Journey to the Heartland of Wisconsin Cheese: Spend the day in Southern Wisconsin's Green County with visits to two legendary creameries followed by a coursed lunch at Seven Acre Dairy and ending with a lesson from Marissa Mullen of @thatcheeseplate. Aged to Perfection: A Bourbon & Cheese Excursion: Kick the day off with a cheese sensory class at the Center for Dairy Research, followed by a bourbon and cheese tasting and catered lunch by James Beard Award-nominated chef Daniel Fox at J. Henry & Sons Bourbon. Breaking the Mold in Cheese & Architecture: Start the day visiting the farm and creamery at Uplands Cheese. Then we'll make our way to lunch & a tour of Frank Lloyd Wright designed Taliesin with James Beard Award-nominated chef and host of Wisconsin Foodie, Luke Zahm, who will draw inspiration from local cheeses. Cheesemaking 101: Science for Cheese Geeks: Take a mini course in cheese science at the UW's Center for Dairy Research. Then have lunch at Cadre Restaurant with a group of Wisconsin Master Cheesemakers. The Wisconsin Cheese Ball at Garver Feed Mill: Boogie with Blue, romp with Ricotta, spin with Swiss, or hop with Havarti; it's a cheese party featuring music and cheesemaking royalty. For every ticket sold a donation of cheese will be made to a local food bank. Classes & Seminars at Various Venues Around Madison. Join James Beard Award-winning author such as Laura Werlin, cheese gurus like Liz Thorpe of The People's Cheese™, as well as James Beard Award-nominated chef Luke Zahm to reveal new wonders of Wisconsin Cheese. Cheese Fair & Marketplace: The Cheese Fair Off the Square is open to the public alongside the Dane County Farmer's Market. This pop-up market is your one-stop shop for sampling and purchasing your new favorite cheese directly from makers from around the state.   This ultimate cheese fantasy is just a few months away. Tickets are limited and will go on sale July 13, 2023. Go to ArtofCheeseFestival.com to check out the full line-up of events, stay connected and purchase tickets when they go on sale in July.See omnystudio.com/listener for privacy information.

#81 If Kris Harrington wasn't kicking so much ass as a CEO, she would make an amazing CMO. She gets marketing and understands the role it can play.   Kurt and Pat were pumped to spend some time with her – and you're going to love this one as well.   So get your cup out cuz Kris is going to be filling it with a boatload of wisdom.    Here's what you want to listen for:    ✅ How Kris got her start ✅ More about GenAlpha what it does and how the team is helping manufacturers  ✅ Her unique take on marketing ✅ Her approach to content and the importance it plays for GenAlpha ✅ How they measure the impact of their marketing  ✅ And the power of being authentic    Kris is awesome. You're going to love what she has to say.    Want more of Kris? Reach out to her on LinkedIn here: https://www.linkedin.com/in/kristinaharrington/   Check her out on this episode of Wisconsin Foodie here it's awesome: https://www.youtube.com/watch?v=3R8CizwDPjk&t=4s ✅ Connect with Kurt at: https://www.linkedin.com/in/kurtlingel/ ✅ Connect with Pat at: https://www.linkedin.com/in/pmcgovern1/  

Shereen Siewert welcomes Luke Zahm, host of PBS Wisconsin's “Wisconsin Foodie” and owner of the Driftless Cafe in Viroqua, for a joyful discussion about the roots of Wisconsin food traditions.

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Menominee County; https://bit.ly/3vkeXAjThe Cabin is presented by Jolly Good Soda! Find them at your local grocery store and follow them on social media @jollygoodsoda; http://bit.ly/DWxJollyGoodCampfire Conversation: Our favorite food correspondent, Josh Ostermann, is back! We are back to talk about our love for local restaurants…this time it's all about juicy and delicious burgers! The burger is a staple for any restaurant or any town, but there some local staples that rise above for our taste buds. Not to mention that Seymour, Wisconsin is the actual home of the hamburger! Tune in to hear some of the most delicious suggestions you'll hear all month.This Week's Wisconsin Treasure is sponsored by BetterHelp and you get 10% off your first month at betterhelp.com/cabinpod! This week we are featuring Inclusion Coffee Company in Hartland!Shop Discover Wisconsin; Check out the Cabin Podcast merch and use code “CABIN” for a discount at; https://bit.ly/3PEtnFNBest Western; When you're ready for your next adventure, they're ready to welcome you throughout 40 Wisconsin locations! Plus, with their Best Western rewards program never expires; https://bit.ly/3zCCK3fMarshfield Clinic; All of Us Research Program; https://bit.ly/3klM56EKnow Your Wisconsin: Brickfield Brewing; https://bit.ly/3Fw19uw

We look at the rising popularity of socialist policies in Wisconsin and around the nation. Then, learn about plans to dig up a local superfund site, a place that's highly polluted with toxic materials. We look at the African American Roundtable's plans to move funding from police to community organizations. Plus, explore some foodie destinations in Wisconsin.

In Edible-Alpha® podcast #112, Andy sits down with Stephanie Schneider of Together Farms in Mondovi, Wisconsin, at the edge of the Driftless Area. This diversified farm business sells 100% grass-fed beef and lamb, pastured heritage pork, and meal kits direct-to-consumer, delivering locally and shipping regionally. Together Farms also hosts farm tours and Burger Night onsite. Stephanie and husband Andy purchased the “dilapidated old dairy farm” and small farmhouse in 2009, wanting to raise their daughters in the country and produce their own food. Neither had ag experience, so they had to learn it all—and build most of the infrastructure—as they went. Committed to raising animals 100% on grass, they made mistakes along the way but gained knowledge and experience too. Around 2012, adjacent acreage came up for sale, so the Schneiders seized the fortuitous opportunity, bought the land, and tried to turn farming into a real business. They planned to sell their meats at farmers markets, but when that fell through last minute, they pivoted to online sales—long before most farms were doing it. Figuring out e-commerce was tricky, as neither Stephanie nor Andy had marketing backgrounds either, but they got it dialed in. Then a few years ago, Stephanie was “drowning in lard” and wanted to figure out a way to use it. She also hoped to branch into agritourism. To accomplish both, plus feature Together Farms' grass-fed beef, she came up with Burger Night. The Schneiders didn't have restaurant experience, but folks from farm-to-table restaurants they supplied meat to helped them get it off the ground. After a successful test-run in 2017, bolstered by a feature on Wisconsin Foodie, the Schneiders invested in the infrastructure to host Burger Night every weekend May through October. The event really took off during the height of the pandemic and now draws some 500 people per weekend. Although Stephanie quit her day job two years ago, the family still relies on Andy's off-farm income. He plans to join her full-time within two years, which will help them “get our heads above water from the daily grind,” get a better handle on their businesses, and boost efficiencies across the board. In the meantime, the Schneiders secured loans to construct a building for hay storage and pig housing, plus a multipurpose facility for shipping and receiving and a farm store. They aim to finish both buildings this year. Ultimately, the store will feature Together Farms' meats alongside other local producers' goods. Smartly, the Schneiders have incorporated their multiple enterprises as separate businesses. And while Stephanie says they still have a lot to learn about finances, they've done a good job of keeping expenses in line with cash flow, receiving help from FSA, EIDL money, and Buy Local, Buy Wisconsin grants. Once the new buildings are complete and Andy becomes full-time, they'll streamline operations further and hopefully drive more revenue.

Tarik was asked to be a guest chef on Wisconsin Foodie for a special pledge drive, very special burgers hit Zocalo Food Truck Park, and a Latin gastro pub to hit Bayview soon.

Timestamps1:47 – About our guest, Kyle Cherek – Food Historian4:35 – Kyle Cherek Joins the Show5:58 – Wisconsin Foodie8:37 – Because of Food17:28 – Wisconsin Roots22:02 – Finding Your Voice37:10 – Favorite Interviews46:12 – Food is Fashion56:30 – Kyle's Inspirational Quote59:33 – Nate's Recap

Marc Drewek has a special show as we preview The Waterfowl Hunters Expo in Oshkosh on August 28th! We start the show with Taylor Finger as we discuss waterfowl hunting and the science behind waterfowl hunting! Organizer Don Kirby joins us to talk about the event in Oshkosh and how you can join the fun! Plus, Arthur Ircink from Wisconsin Foodie joins the show to talk about his program and what he will be doing at the event as well!

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Ashland County; https://bit.ly/3y9QRtfThe Cabin is presented by Jolly Good Soda: find them at your local grocery store and follow them on social media @jollygoodsoda; http://bit.ly/DWxJollyGoodCampfire Conversation: It's not a secret that Wisconsin has an abundance of amazing food scenes. Between the extensive chefs and world class restaurants, to the fun hidden gem and “hole in the wall” restaurants, Wisconsin can be a foodie haven! And while we, here in the cabin, have explored our fair share of restaurants and foodie spots, we figured we needed some experts.Jordan and Mike from the Instagram account, "The Midwest Munchers" joined us on this episode to discuss the best hidden foodie spots you need to visit the next time you're in the market for a delectable dining experience!We talk about must-try restaurants like: Rusty's Backwater Saloon (Stevens Point), Delta Diner (Bayfield County), Trout House (Palmyra), Boat House (Kenosha), Schuby's (La Crosse), Parador (Egg Harbor), Red Light Ramen (Milwaukee), Roots Inn & Kitchen (Sister Bay), Baumgartner's (Monroe), and more!Group Health Trust: Check out this story of how healthy eating habits changed the life of a Wisconsin educator here: https://bit.ly/3jz4UV5St. Germain: A summer in the Northwoods is a no brainer! You'll love exploring St. Germain (https://bit.ly/3mxb5XF) and you'll want to check out these 4 trails all experienced adventurers need to do: https://bit.ly/3pkP4hPKnow Your Wisconsin: Frank's Hill

Stephanie raises cattle, hogs and sheep on pasture and hosts terrific Burger Nights at Together Farms in May thru October Thursdays through Saturdays. Their motto is "We’re All In This Together.” They recently diversified into meal kits. COVID was a challenge. They have six campsites. They win a lot of food awards, and they were even featured on Wisconsin Foodie in 2018! https://togetherfarms.com/awards In their first year of farming, Stephanie and her husband Andy faced extreme weather problems. So they learned about permaculture—a type of farming that works with nature and creates a resilient farm that can withstand weather extremes much more gracefully. “Most Wisconsin farms are designed, for example, to get rid of excess water,” she explains. “Our farm is being set up to capture every drop of water we receive. Without water it doesn’t really matter what perfect balance of nutrients you have, so to us, on our sandy soils, water is our most precious resource, we would be fools to watch it go flowing off to the Mississippi.” While they work on capturing all of their water via networks of ponds, berms, and swales, they are also planting the perennial crops that want to grow on their land already—including wild hazelnuts, elderberries, mulberries, apples and plums. Rows and rows of this food forest could be harvested and sold to the public but until full-time farming becomes a reality, they can let the animals do the harvesting and not be reliant on outside feed sources. See omnystudio.com/listener for privacy information.

Today we chatted with Chef, Restaurateur, and TV host Luke Zahm of the Driftless Cafe, we talk about his early days growing up in the area, how the Driftless Cafe got its start, his fear of success, appreciation of the areas food and stories, his new hosting gig with Wisconsin Foodie, how he is adapting to Covid and what is next for himself, and the Cafe. https://driftlesscafe.com/ & https://www.wisconsinfoodie.com/You can find more conversations on our website: https://lacrosselocal.com/

This week's episode showcases the culinary traditions of Scandinavian, Germanic and Northern European immigrants into the American Midwest. Paula Johnson, Curator at the Smithsonian Museum of American History, discusses the flavors of Scandinavia throughout the upper Midwest. Kyle Cherek, food historian and former host of the PBS show Wisconsin Foodie, share insights about the history of German immigrants and the foods they brought to Wisconsin and beyond.Heritage Radio Network is a listener supported nonprofit podcast network, support Eat Your Heartland Out by becoming a member! Eat Your Heartland Out is Powered by Simplecast.

Passion is the heart of nearly every conversation we entertain on the FoodCrush podcast. But few guests come to the proverbial table with a more passionate stance than Chef Luke Zahm, co-owner of Driftless Cafe in Viroqua, Wisconsin and host of “Wisconsin Foodie.”From his upbringing in a small town in Vernon County, Wisconsin to the series of events that inspired him to open Driftless Cafe, Zahm shares not only his story but his fervor for the agricultural roots that make the State of Wisconsin an epicenter for food-based industry. Along the way, he shares stories of his development as a local food champion, the inspiration he gleaned from hometown heroes like Butch Vig, producer of the diamond-selling Nirvana album “Nevermind” and his reluctant path to hosting the Emmy Award winning television show. If that weren’t enough, you’ll hear Zahm share both his hopes and optimism for the Dairy State on its journey to recovering from the global COVID-19 pandemic.

Luke Zahm discusses how he’s moving his restaurant forward in the wake of the pandemic in Wisconsin. Join Missy Hughes, secretary and CEO of WEDC as she talks to the chef and owner of Driftless Cafe and Wiscochef Enterprises and host of the “Wisconsin Foodie” television show about his restaurant business before and after COVID-19. Read More

There’s a change in hosts coming to the long-running public television show, “Wisconsin Foodie”.  Reporter Sari Lesk talks with Kyle Cherek, the face of the show since 2008.  Later, Sari talks with fellow MBJ reporter Rich Kirchen about his cover story on the Democratic National Convention.  They discuss new projects in the downtown area, rumblings from area unions and funding for streetcar expansion.  For more information on the stories and headlines featured in today’s episode, visit https://www.bizjournals.com/milwaukee/  

The way Milwaukee—and Wisconsin as a whole—prepares and appreciates food has evolved in countless ways over the last decade. Few (if any) people have had a closer, better, or higher resolution view of the state's all-encompassing culinary growth and improvement than Arthur Ircink. As owner, executive producer, and director of Wisconsin Foodie, Ircink has been instrumental in documenting much of that dining development over the course of 10 seasons of his Emmy-winning TV series. Along the way, he became co-owner, publisher, and editor in chief of Edible Milwaukee, which gives his ardent food appreciation another platform to be displayed. With an 11th season of Wisconsin Foodie on the way, a new issue of Edible Milwaukee set to be released this week, and local dining showing no signs of slowing down, Ircink has no shortage of work ahead of him. However, he took some time out of his schedule to welcome host Tyler Maas into his production office to have a beer and talk about just some of the astounding things going on in Milwaukee cuisine. Ircink talked about his foray into a life in food, how the term "foodie" has changed since starting the program, some standout local chefs and restaurants, where both Milwaukee and Wisconsin dining are headed, and his love of gas station Mexican food. This episode is brought to you by Bofferding—Milwaukee's new favorite import—and Surly Brewing, a Minnesota-based brewery and the official beer of On The Record. Music used in this episode comes courtesy of Piles ("Blue Glue") and Paper Holland ("Milpool").

Erin from The Impatient Gardener joins Eric to talk about her trip with the National Garden Bureau to see the California Spring Trials to check out the new plants coming to your local nursery. Eric likes the PBS show Wisconsin Foodie. Check out the GardenFork Amazon Shop: http://amazon.com/shop/gardenfork Get our email newsletter, sign up: http://gardenfork.tv/news Support GardenFork, become a monthly supporter on Patreon, via PayPal. Watch us on YouTube: www.youtube.com/gardenfork GardenFork’s Facebook Discussion group: https://www.facebook.com/groups/1692616594342396/ Visit our website, http://gardenfork.tv

The Wisconsin Vegetable Gardener​ Radio Show on 860AM WNOV​ Topics:Joey and Holly talk with Kyle T Cherek​ Host of Wisconsin Foodie on PBS (Interview Only) On 860AM and FM 106.5 WNOV Milwaukee Saturday Morning’s March till end of October https:// thewisconsinvegetablegardener.com/radio/ Thank you to the following sponsors that Make the radio show possible Email twvgradio@gmail.com The Sponsors That Made This Possible Our wonderful Radio Sponsors That Make The Show Possible March 4th -October 28th Saturday morning’s 9-10 am On WNOV 860 & 106.5 FM Milwaukee Nesalla Kombucha: https://nessalla.com/ MI Gardener: http://migardener.com/ Beans & Barley: http://www.beansandbarley.com/ Tree Ripe Citrus and Peaches: http://www.tree-ripe.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Greenstalk Garden: https://greenstalkgarden.com/ Plant Success: http://www.plant-success.com/ Really Granola: http://reallygranola.com/ Mantis Plant Protection: http://www.mantisplantprotection.com/ IV Organics: http://ivorganics.com/ Art of the Garden: https://www.artofthegarden.net/ Woodmans Food Stores: https://www.woodmans-food.com/ Riverwest Co-op: http://riverwestcoop.org/ Ariens: https://www.ariens.com/en-us Hodgson mill : http://www.hodgsonmill.com/ Root assassin shovel: https://rootassassinshovel.com/ http://bluemels.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220

Even though we try to keep our whereabouts secret at all times, we still get a lot of stuff sent to our office. CDs, tapes, books, hot sauce, wine, and condoms are just a few of the things that regularly pop up in our mailbox. But what to do with all this sweet, sweet swag—especially the sweet, sweet swag that doesn't fit in with our usual coverage? Welcome to the inaugural Milwaukee Record Clearinghouse, a stirring Facebook Live event (and podcast) where we sort though and discuss a bunch of random stuff. New records from Brett Newski, Cabin Essence, and the soundtrack to Wisconsin Foodie hold down the music portion of the hour, while wine from Cannonball and hot sauce from WMSE and Direct Hit! provide the food/drink component. Will Tyler say "mouthfeel"? Will Matt think everything is just "fine"?

The Wisconsin Vegetable Gardener​ Radio Show from 4-15-17 In studio video on 860AM WNOV​ Topics:Joey and Holly talk about Mulch the good kind and the bad for your garden and undertanding what GMO's are their guest host of Wisconsin Foodie​ Kyle T Cherek​ plus callers questions and emails. on 860AM and FM 106.5 WNOV Milwaukee Saturday Morning’s March till end of October https:// thewisconsinvegetablegardener.com/radio/ Thank you to the following sponsors that Make the radio show possible Email twvgradio@gmail.com The Sponsors That Made This Possible Our wonderful Radio Sponsors That Make The Show Possible March 4th -October 28th Saturday morning’s 9-10 am On WNOV 860 & 106.5 FM Milwaukee Nesalla Kombucha: https://nessalla.com/ MI Gardener: http://migardener.com/ Beans & Barley: http://www.beansandbarley.com/ Tree Ripe Citrus and Peaches: http://www.tree-ripe.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Greenstalk Garden: https://greenstalkgarden.com/ Plant Success: http://www.plant-success.com/ Really Granola: http://reallygranola.com/ Mantis Plant Protection: http://www.mantisplantprotection.com/ IV Organics: http://ivorganics.com/ Art of the Garden: https://www.artofthegarden.net/ Woodmans Food Stores: https://www.woodmans-food.com/ Riverwest Co-op: http://riverwestcoop.org/ Ariens: https://www.ariens.com/en-us Hodgson mill : http://www.hodgsonmill.com/ Root assassin shovel: https://rootassassinshovel.com/ http://bluemels.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220

Trend On Jessica Bell with Tamara Leigh and Heidi Feemster. Four years after starting her small, local wine school, Jessica Bell, is more excited than ever about the prospects of wine education with the evolution of her business to My Wine School. In 2000, Jessica graduated from Duke University with a degree in Economics and Spanish and went on to work for Goldman Sachs in New York City. After 3 years in New York, she decided to give the other half of her degree some use, and moved to Spain. She found work at a winery and found her true calling. Upon returning stateside, Jessica began her formal wine studies with several New York-based wine and spirit education programs. She now holds the Diploma in Wine & Spirits from the Wine & Spirit Education Trust and a Viticulture and Vinification Certificate from the American Sommelier Association. She is an accredited Spanish Wine Educator and French Wine Educator. Jessica has been invited to many French regions, funded by each respective region, to learn first-hand about the region and be certified by their respective wine boards. Jessica also has experience as a Sommelier at The Modern Restaurant in New York City and with a boutique importer for whom she sourced Spanish wines. In recent years, she has travelled to several wine-making regions from Champagne to Sherry, Maipo to Mendoza, Santa Barbara to Sonoma and most everything in between. Jessica is a co-host on the emmy-nominated television program Wisconsin Foodie, a host on Time Warner On Demand Wine Tips, and a regular contributor to the podcast "Life Between the Vines".