Nick Woods

Matt and many of his fellow DxE members are hoping to bring Sanders’s support for agribusiness to a more public consciousness, which Matt says is a black mark on an otherwise positive record.

Racine, Wisconsin has long been a destination for Danish immigrants, and with them came a buttery, flaky pastry known as kringle.

Gary Grossen, the master cheesemaker at the University of Wisconsin, lives and breathes cheese—so much so that it's nearly impossible to reach him by cell phone or email.

Food startups are finding success growing their businesses on the backs of bands they're passionate about.

When the FDA began enforcing regulations in 2014, Uplands Cheese faced the imminent loss of one of its much-lauded products.

Liquid Johnny's doesn’t look much different than the other gray-brown taverns that dot the city’s southwest side. But it’s been the watering hole of choice for Milwaukee-based winter Olympians, now going on 35 years.

Sneeze guards and FBI-certified background checks are only a couple of things that need to be dealt with in order to temporarily relocate the kitchen of award-winning Chicago restaurant Alinea to Madrid.

In the fall of 1987, serial killer Jeffrey Dahmer murdered a man in his room at the Ambassador Hotel, a local landmark where you can still get a mean cocktail.

Michael Schlappi, an associate professor with Marquette University in Milwaukee, believes that finding efficient ways to grow rice in colder climates will soon become an important part of maintaining stable supply worldwide.

At 40-year-old basement-turned-restaurant, sustainability's never been a factor in the fish selection, nor has the menu changed to suit faddish tastes. And its beloved crispy cod is available for only a few precious hours each week.

An idiot’s guide to touring cheap.