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FoodCrush
OnMilwaukee
172 episodes
9 months ago
Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwa...
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All content for FoodCrush is the property of OnMilwaukee and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwa...
Show more...
Food
Arts,
Places & Travel,
Society & Culture
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Building a community hub: Chris Harris Morse of North Avenue Market
FoodCrush
1 hour 21 minutes
2 years ago
Building a community hub: Chris Harris Morse of North Avenue Market
The goal of building community is likely a component of nearly every food hall project. But it’s tough to imagine a food hall for which that tenet is more central than at North Avenue Market, a new Milwaukee area food hall which opened on the West Side of Milwaukee last September.This week on FoodCrush, we’re sitting down with market founder Chris Harris Morse to talk about the community-based mission for the North Avenue Market, how it came about and the challenges which he confronted as he ...
FoodCrush
Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwa...