Daniel Higgins, Green Bay Press-Gaz.

Daniel Higgins

Green Bay Press-Gaz.

Wisconsin, United States

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Recent:
  • Green Bay Press-Gaz.
  • Packers News
  • Milwaukee Journal Sentinel
Past:
  • Daily Tribune Media
  • SheboyganPress Media
  • Post-Crescent Media
  • Daily Herald Media
  • Fond du Lac Reporter
  • Oshkosh Northwestern
  • HTR
  • Marshfield News
  • StevensPoint Journal
  • USA TODAY
  • and more…

Recent articles by Daniel:

This Wisconsin state park serves its Friday night fish fry with a view

Perch, cod or shrimp are all available at Point Beach State Forest concession stand on Friday nights. Breakfast and lunch served Friday to Sunday. → Read More

Packers fans: Here's your guide to new foods at Lambeau Field for 2019

Remember the Horse Collar at Lambeau Field? Well there's kind of a deconstructed version of it on the menu this year. Here's all the new food. → Read More

The Packers turned 100 this year but they're not as old as these 3 Green Bay restaurants

Adapting to change while maintaining traditions have served Chili John's, Suster's Arcade and Union Hotel well. → Read More

New foods at Lambeau Field for Green Bay Packers games include meatballs, Korean BBQ

Yup, there are a few new foods this year. → Read More

Americans love soda, fancy water and fake milk. Can the dairy industry keep up?

Clever slogans and campaigns have failed to slow milk's decline or the rise of competing beverages. → Read More

Door County favorites: Wild Tomato pizzeria blends trendy tastes with casual atmosphere

Pizza with a pinch of the unexpected keeps customers coming back to Wild Tomato Wood-Fired Pizza & Grille in Door County. → Read More

Wisconsin, here's your cherry bounce reminder—plus a few recipes for inspiration

Get your cherries, sugar and liquor in jars now if you want to spread a little extra holiday cheer come December. → Read More

Cheeseburger in Dairyland: Take our poll to tell us what's on the perfect Wisconsin burger

Take a minute to tell us how you like your burger. → Read More

Stop in to Birmingham's for the bread, stay for the Door County history

Started in 1927 as a grocery store, Birmingham's Bar & Cottages adapts and remains true to its roots providing a taste of Door County's history. → Read More

Secret Sartori cheese blend powers Noodles & Company's Wisconsin Mac & Cheese

Millions of pounds of cheese sauce made with Sartori cheese is served at Noodles & Company restaurants across America. → Read More

Add Door County Creamery goat milk gelato to your summer to-do list

Goat milk delivers a creamy, sweet, cool treat at Door County Creamery in Sister Bay. Oh, the chevre is delightful too. → Read More

Culver's exclusive: We tasted the company's four new frozen custard flavors of the day

The first new flavor of the day comes June 10. Find out what it is. → Read More

Bratwurst, cheese curds, frozen custard top our Wisconsin food poll

What was most surprising was all the shade thrown on this classic Wisconsin cocktail. Oh, and don't assume everyone wants sauerkraut on their brat. → Read More

Getting to these 5 Wisconsin supper clubs is half the fun

Any Wisconsin supper club worth its Old-Fashioned serves great steaks, seafood and hospitality. But not all include a drive with spectacular views. → Read More

Gib's On The Lake supper club is popular for German food, Lake Michigan views

"We have many people tell us that we have the million dollar view here and it really is," says Mark Weston, co-owner of Gib's On The Lake. → Read More

Are cream puffs, fish boils and other Wisconsin foods overrated? Vote now

Which classic Wisconsin fare can you not get enough of? Which foods do you find offensive? Vote now. → Read More

New Glarus Brewing's Spotted Cow now available by the case

Spotted Cow's popularity in Wisconsin has helped it become one of very few craft beers available in 24-packs. → Read More

Great cheese and big appetites make Wisconsin a frozen pizza leader

Why are so many top selling frozen pizzas made in Wisconsin? The great cheese helps, but it's not the only reason. → Read More

Black Otter Supper Club sells 13.5 tons of prime rib per year. Call ahead to reserve a cut.

"When I was little ... I told my dad I wanted a restaurant someday," said Black Otter owner Geri Guyette. → Read More

Are you up for the Wisconsin Limburger, head cheese, smelt challenge?

Stinky cheese. Tongue blood sausage. The other "Friday" fish, smelt. They are the bolder versions of the foods that Wisconsin is known for. → Read More