We are a gathering of the waters, and together, we shape a new identity to carry us into the future. We are a merging of cultures and ideas, shaped by this land. We are a collection of the finest farmers, food producers, and chefs on the planet. Also with the support of Friends of PBS Wisconsin. Luke: Additional support from the following underwriters. The Conscious Carnivore: Know your farmer, love your butcher. With additional support coming from The Conscious Carnivore.įrom local animal sourcing to on-site, high-quality butchering and packaging, The Conscious Carnivore can ensure organically raised, grass-fed, and healthy meats through its small group of local farmers. To build your adventure, visit DNR.WI.GOV. Wisconsin's great outdoors has something for everyone.Ĭome for the adventure stay for the memories. ![]() Just a short drive from Madison, come visit "Swiss"consin and see where your beer's made. Employee-owned New Glarus Brewing Company has been brewing and bottling beer for their friends, only in Wisconsin, since 1993. There's a lot to look forward to in Wisconsin. Warm welcomes and exciting career opportunities. Announcer: At Organic Valley, we're on a mission to save small family farms. I'm going out to pasture with the cows this morning. ![]() The dairy farmers of Wisconsin are proud to underwrite Wisconsin Foodie and remind you that in Wisconsin, we dream in cheese. Wisconsin Foodie would like to thank the following underwriters. Really great ingredients from your wheat, to your proteins, to the water, so. We have some of the best natural resources in the country. I think Milwaukee is a great place for food production in general. Except we hope you don't fall into a giant river of sauce. I feel like Charlie going into the chocolate factory. It is my first time in a pizza factory. Yes, your first time in a pizza factory? Nick Fallucca: All right, welcome to Palermo's. We manufacture 300, 400 different varieties of pizza. Others would say that we're in the pizza business. Giacomo Fallucca: Some would say that we unite and serve. Palermo's is a third-generation frozen pizza manufacturer.Īnd in fact, is one of the largest in the world. It's part meeting space, but it also is a beacon of hope for the community. TrueMan: In total, the Sherman Phoenix is part food hall, part community space. Oh, I'm always ready to get my grub on. “We’d be more than happy to give them the skills they need to succeed, and we hope this continues.- Luke Zahm: This week on Wisconsin Foodie: Today, I'm honored and thrilled to be in Sherman Park neighborhood here in Milwaukee.īehind me is Sherman Phoenix, and I'm gonna have lunch with my man TrueMan, owner of Funky Fresh Spring Rolls. “We’re going to be graduating next year, so I’m currently hoping a junior wants to take this on,” Guram said. Some of their staples include biryani, momo dumplings and Guram’s signature lamb masala. They currently take pre-orders and send out an email to the campus community, letting customers know when they’ll be cooking next. Guram and Shekhar keep track of the business’s financials as well. “It’s been amazing and beyond what we ever could’ve expected.” “We’ve even had people come back to campus just for our food,” Dey said. The home-cooked South Asian cuisine has reached every part of campus and beyond, from coaches to professors to folks simply living nearby. That means it’s now earning them college credits.ĬELEB Director Brian Morello is acting as their investor. The business blossomed into the students’ entrepreneurial special project for the spring semester. “It became a way for us to interact with people and get to know them.” “I’m very proud of my culture and food is such an easy conversation starter,” Dey said. All three said they have grown up with traditional South Asian food being an integral part of what defines them. Shekhar is from Nepal, which is where he currently is for summer break. “The next time we did it, there were people waiting in line to get their food.” “The first time we did it, we didn’t have a lot of customers, but we did still sell out,” Guram said, who does the majority of the cooking with Shekhar. They run the takeout-style restaurant out of CELEB, Beloit College’s entrepreneurial space in the middle of the city’s downtown. They created The Himalayan Kitchen as a way to bring more South Asian food options to campus. Jagvi Dey, Abhey Guram and Abhishek Shekhar are three friends turned co-workers. “We started cooking for ourselves and inviting people over so they could try the food,” said Marketing Manager Jagvi Dey.įast forward from January to May and The Himalayan Kitchen is thriving. It began as a way for three seniors at Beloit College to share part of their culture with others. The Himalayan Kitchen was never supposed to be a full-fledged business.
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