This Bites: Iconic Milwaukee Foods, Curbside Pizza and Much More

The culinary podcast featuring 88Nine’s Tarik Moody and MilMag’s Ann Christenson talking about all things dining-related.

This Bites (on 88Nine Radio Milwaukee) is back, in quarantine mode, with a whole lot of food news for you. When we last left Tarik and Ann – it’s strange to write about myself in the third person but I’m going with it – they were both reporting from their respective homes. Tarik’s setup is much cooler than Ann’s. But then, Ann has only seen the photos. While there is a little talk about what each of them has been cooking in the last week or so, the topics pretty mostly focus on local food and restaurants. In the April issue of Milwaukee Magazine, the cover story was all about things made in Wisconsin. Three of those oldies-and-goodies – Usinger sausage, Ma Baensch herring and Buddy Squirrel nuts – are first on our agenda. Learn more about these foods that made Milwaukee famous (famous in their hometown, at least).

Among the lists we’ve been putting together as a resource for readers of restaurants that are offering curbside service. So, voila, we have this guide to pizzerias. The restaurants include Balistreri’s in Tosa to San Giorgio Pizzeria Napoletana Downtown, Tenuta’s in Bay View up to Zaffiro’s on the East Side. So many pizza restaurants to support. That list isn’t the only one you should look to when you want to support an area restaurant. When the pandemic started shutting businesses down, Chinese restaurants were particularly affected. Some owners chose to close completely in part because of xenophobia. But these Chinese restaurants are open and trying to stay afloat. 

Tarik recently discovered a Facebook page called Farm Direct Wisconsin. It’s where he learned about the small-batch, craft maple syrup called Tapped. The syrup – which are infused with cardamom, ginger, ginseng, espresso, turmeric and other ingredients – is made from sap collected near Neva, Wis. (7 miles north of Antigo). Check it out. 

Also in the segment is talk about which Milwaukee-area cafes are open for curbside service

This Bites winds up with its “Cookbooks of the Week.” Find out why Tarik and Ann are cooking from Ruffage: A Practical Guide to Vegetables and Rick Bayless’ Mexican Everyday. 

Listen to “3 Foods that made Milwaukee famous, Pizza & Chinese spots open curbside” on Spreaker.



Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.