Local food systems: they’re complex. And getting food from farms to restaurants is just one piece of an intricate puzzle which has yet to be mastered, even in places like Wisconsin where agriculture is abundant.
This week, we’re talking with Dave Swanson, chef and owner of Braise restaurant and culinary school and proprietor of Braise RSA, a hospitality veteran who has been working for over a decade to connect the dots between farms and restaurants. During our conversation, he offers us an inside look at the state of local food transport, the struggles that have been compounded by the COVID-19 pandemic and the ways folks can support hard-working farmers.
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Curious about more FoodCrush content? Check out some of our FoodCrush Live features – including our latest, a visit to the brand-new bud-loving sub shop Cheba Hut.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
