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Lori Fredrich

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Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.

Recent Articles
 Dining - May 25, 2017
 Take a peek: George's Garage now open in Oak Creek
 In April, Georgie Porgie's Treefort Restaurant announced plans to double the seating for their Oak Creek location. The expansion, called George's Garage, opened to the public today. It's decor reflect a more grown up Georgie Porgie with a passion for cars and family.
 Festival Guide - May 24, 2017
 15 new foods to try at Summerfest this year
 Summerfest might be the "World's Largest Music Festival," but in celebration of the fest's 50th year, it's upping the ante on the food. In fact, there will be more than 50 new items featured this year. Here are 15 that caught my eye.
 Dining - May 24, 2017
 How to eat and drink like a Milwaukee pirate
 If you're going to get serious about your piratetry on Milwaukee Talk Like a Pirate Day, you might as well go all out. Here are a few of the things you might find (and eat) on a pirate ship, along with delicious modern day equivalents that are perfectly suited for any Milwaukee pirate.
 Dining - May 23, 2017
 Book your event now (and enjoy the fancy new menu) at Good City Hall
 Now is the time to book your wedding or corporate events at Good City Hall, the new event space at Good City Brewing Co. And we've got details on the new banquet menu, which includes higher-end sit-down fare, as well as a classic fish fry.
 Dining - May 22, 2017
 What chefs eat: Juan Urbieta of Ristorante Bartolotta
 Juan Urbieta never wanted to be a chef. In fact, he had his heart set on becoming a commercial pilot. But, when those plans fell through, he discovered a passion for Italian fare and an unabating love for pizza.
 Dining - May 21, 2017
 Another cookie-lover PSA regarding Treat Bake Shop
 If one of your favorite things about Fridays is the fact that it's Cookie Day at Treat Bakeshop in the Third Ward, then you're going to want to read this news. After all, it relates to your love for delicious cookies. And it will make your life better.
 Dining - May 20, 2017
 Do this: Eat all the cheese at the first-ever Curds & Kegs on June 8
 Where can you find three distilleries, nine breweries and a boat-load of cheese? ... at Curds & Kegs, of course. The first annual event will be held at the West Allis Farmers Market, 6501 W. National Ave. on Thursday, June 8 from 6:30 to 9 p.m.
 Dining - May 20, 2017
 Get your tickets to the Walker's Point Food Crawl on June 3
 It's time to loosen your belts and make room for a leisurely day of eating. The sixth annual Walker's Point Food Crawl will take place on Saturday, June 3 from noon to 3 p.m., and you won't want to miss the opportunity to taste your way through the the neighborhood.
 Dining - May 19, 2017
 Food & music rules at The Little Gig on June 25
 It's festival season in Milwaukee, and the folks from Boone & Crockett and Dandan are getting in on the action. As a precursor to the city's annual Big Gig, they are gearing up to host The Little Gig, a summer celebration featuring live music and great food.
 Dining - May 19, 2017
 On the Burger Trail: Milwaukee's best burgers
 We're on the hunt for the best burgers in the Milwaukee area. To complete our task, we're exploring diners and dive bars, as well as some of the city's more high end restaurants and sharing our observations with you. Here are the fruits of our labor.

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