Mary Bergin's Roads Traveled: Good Food & Travel in Wisconsin, the Midwest and Beyond

Easily amused, properly impressed with all the little wonders of the world and back yard.

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‘150 Bars’ book: unique places to take a swig

December 8, 2018 Mary Bergin 0

Prohibition ended nationwide 85 years ago, as of this month, so now is a particularly appropriate time to hoist that hot toddy. Comfort and familiarity […]

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Ultimate Eats: Savoring food as culture

November 24, 2018 Mary Bergin 0

Food is an easy, on-target introduction to a location’s cultural roots, and a new book latches onto must-try dishes when traveling the world. “Ultimate Eats: […]

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German-born master chef takes over Black Forest, Three Lakes

September 29, 2018 Mary Bergin 0

As most U.S. teens were just learning to drive, 15-year-old Marcel Biro was a world away, navigating culinary school. The year: 1988. The place: East […]

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Archie’s Waeside in Iowa: citadel of American beef cookery

September 15, 2018 Mary Bergin 0

In a modest residential area – near farmland, railroad tracks and tall grain storage silos – is an almost-full parking lot at 5:30 p.m. on […]

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Now is the season for open-air dining in rural Wisconsin

June 2, 2018 Mary Bergin 0

About 65 scenic miles separate two Wisconsin restaurants that serve pasta, brick-oven pizza and wine from around the world. The classy Italian menu at both […]

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Taliesin ‘learn-by-doing’ philosophy extends to restaurant

May 26, 2018 Mary Bergin 0

The panorama is rarely less than stunning at Riverview Terrace Café, inside the Frank Lloyd Wright Visitor Center near Spring Green. Diners gain wide and […]

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Take Twelve: Cool custard stops in Wisconsin

May 19, 2018 Mary Bergin 0

Culver’s, kingpin in the frozen custard world, introduces six new flavors this year. That hasn’t happened since 2012, and all of the Prairie du Sac […]

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Cheese, please: Regional traditions turn into others’ trends

April 14, 2018 Mary Bergin 0

Count our squeaky and deep-fried curds, plus the South’s pimento spreads, among the beloved cheese traditions that are gaining attention far away from home. Classic […]

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Pagel legacy challenges farm-to-table assumptions

March 3, 2018 Mary Bergin 0

The plump bacon cheeseburger, weighing in at one-third pound, was a blend of ground chuck, brisket and short ribs. The cheese: a medium cheddar. The […]

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Native American cuisine: potential exists for sophisticated offerings

January 20, 2018 Mary Bergin 0

In my “in” box is no shortage of annual predictions that involve food trends. Native American ingredients, recipes and culinary traditions never seem to make […]

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Take Ten: delectable diversions in dining

December 30, 2017 Mary Bergin 0

A meal is worth remembering because of the good company, exquisite taste, price, quantity, artistic flair or unexpected offerings. Splendid settings turn the ordinary into […]

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Downtown Dough: thousands of cookie cutters

December 2, 2017 Mary Bergin 0

Smart cookies. Patrick and Patricia Niles, owners of Downtown Dough in Cedarburg, have a good recipe for separating what they do from other kitchen boutiques, […]

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Zoodles rule for lunch at Good Food Low Carb Cafe, Madison, Wis.

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