Kristine M. Kierzek
Milwaukee Journal Sentinel
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Past articles by Kristine:
Bakery manager preps for Pi Day, and numerous other vegan endeavors
Jesska Nava started by cleaning and learning. Now she makes a wide variety of baked goods, all vegan, for a bustling bakery in Cudahy. → Read More
Flavored popcorn proves to be a winner for Goody Gourmets in Glendale
Jacqueline Chesser has gone from a small specialty popcorn shop to a larger one, and now she's helping young people with their businesses. → Read More
Avocados are here to stay, says creator of a thriving avocado toast food truck
Vocado MKE will be at several farmers markets, including Brookfield, Wauwatosa and Greenfield. With a second truck coming, it'll be seen around a lot. → Read More
Strawberries become edible glitz in the hands of Bougie Berries dessert maker
Caitlin Russell's dipped and designed strawberries - never just chocolate covered - proved so popular that she wound up with a dessert business. → Read More
From squid ink pasta to Tanzanian stew, Food Fantasies owner cooks up creativity
"I want to give my customers something they can feel good about eating," says Chynna Denny, who makes pastas and meals from scratch at Food Fantasies.. → Read More
'Organic, fresh, local and made to order': When a personal trainer opens a cafe
Calaya Nelson learned personal training to improve her own fitness. She's still teaching, and last June she opened a cafe that serves only healthy food. → Read More
Family-run Italian restaurant Caterina's going strong after 41 years
Tony Ingrilli started washing dishes at his parents' restaurant at age 9. Many decades later, he owns the restaurant and keeps the family traditions. → Read More
Cheesemaker's $209-per-pound, 20-year cheddar is on the way
After half a century of cheesemaking, Tony Hook - of Hook's Cheese in Mineral Point - still enjoys creating. He has some prime, pricy cheddar to show it. → Read More
'It is like eating candy': Antigo's Eckerman Sheep Co. makes award-winning cheeses
Darlene and Steve Eckerman know that cows produce a lot more milk, but they went with sheep milk - and cheese - because, they say, it's tastier and more digestible. → Read More
Led by Buddig family, Old Wisconsin sausage celebrates 75 years, grows with protein snacks
Bob Buddig, CEO of Carl Buddig Meats, says "there are no entitlements," as he and his siblings keep a small-company feel at Sheboygan's Old Wisconsin. → Read More
A farmer put in hundreds of plants and most died. But his natural farm is taking root
Filmmaker Mike Trinklein planted 100 chestnut trees, and deer ate them. But he's determined to find out what will grow naturally at his Grafton farm. → Read More
With Dominican empanadas and nachos, couple find a niche for their food truck
Ignacio Frias and Jessica Gonzalez made their food truck a family business with their four daughters and reflects his Dominican Republic childhood. → Read More
How a girl's 4-H project grew into Two Guernsey Girls Creamery, a microdairy in Freedom
Tammy Fritsch's daughter chose Guernsey cows for her 4-H project. That grew into a herd, now 11 cows, and a small farm store with A2 milk. → Read More
From a hard-luck start before COVID, Aperitivo and its owner have begun to thrive
Restaurant veteran Richard Kerhin created a comfortable spot with a happy hour for downtown residents and office workers. But it wasn't easy. → Read More
She saved dollar bills from her restaurant work. That got Lucky One Baking started.
"What do I like? What am I good at?" Haley Tushaus thought, and the answer came to her when people started asking for her custom baked goods. → Read More
'You can be unapologetically crazy about your dog' at Riley's Sandwich Co., owners say
John and Jess Ludwig say food and their dog are the most important things in their life. With Riley's Sandwich Co., they brought them together. → Read More
'Best of the best': The Bake Sale sells other bakeries' treats
Allison Collard runs The Bake Sale, an addition to West Allis' thriving Becher Street. → Read More
Executive chef's creativity lets Harwood Place's residents 'travel' the world
Culinary careers are more than restaurant work, says Tonya Garrido, whose mission at Harwood Place is to make the residents happy and healthy. → Read More
'When the world ended ... ' Paul Bartolotta tells of guiding restaurants through COVID shutdown
When Joe Bartolotta died in 2019, his brother and restaurant group co-founder Paul was left to run the restaurants. And then COVID-19 struck. → Read More
'Dessert person' Matt Haase finds his niche as pastry chef at Shully's Cuisine in Thiensville
Matt Haase worked in a variety of restaurant roles before going to French Pastry School in Chicago and finding sweet success. → Read More