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Beyond Beer & Brats: An Exploration of Milwaukee's Cuisine

Dave Reid, flickr
"Milwaukee Food" explores the city's food, food production, and changing cuisine over the span of a century.

Milwaukee's food history is diverse and shows no signs of slowing down.

From brews and brats to a formidable farm-to-table market, food writer Lori Fredrich's new book, Milwaukee Food: A History of Cream City Cuisine, explores the city's past and present food developments, restaurants and chefs.

"I wanted to represent what we have across the board and the differences between the types of cuisine. But I also wanted to focus on people. I think human-centered stories are really the most compelling. It's really those people and their talent that have built this city and built the food scene into what it is," says Fredrich.

Lori Fredrich is the food and dining writer for, and will give a talk on Milwaukee’s rising dining scene this weekend at the South East Wisconsin Festival of Books in Waukesha.

Audrey Nowakowski hosts and produces Lake Effect. She joined WUWM in 2014.