It's a pilot program, and admirably thrifty and ingenious. Provolone or mozzarella have the saltiest brine and are best for clearing the ice. Brine is mixed with salt to make it into a wet, sticky slurry that substantially reduces the overall amount of salt used. (Here's Maggie' Read the rest
Tonky sends us "Sweater Bender: A minutelong film about one Wisconsin man's love of St. Vincent De Paul and of used sweaters."
(Thanks, Tonky!) Read the rest
Take a look at this impressive, heavily loaded Bloody Mary, served at O'Davey's Irish Pub & Restaurant in Fond du Lac. (Also known as Davey's.)
This ultimate hangover cure is topped with an extensive beer chaser consisting of pop corn, bacon, peanuts, beans, sausage, pretzel, sliders, a pickle and (this is Wisconsin after all) a cracker and cheese curd. Plus a Brewers flag.
Wildest Bloody Mary you've ever seen creating buzz for Wisconsin [Gitte Laasby/Journal Sentinel]
(Thanks, Fipi Lele!) Read the rest
Wisconsin's Chocolate Shoppe Ice Cream has some refreshingly honest ad-copy on the side of its vans. The photo was snapped by a Consumerist reader named David, and shows a van whose advert disclaims any nutritional merit, proudly proclaiming "gobs of rich Wisconsin cream" as well as lots of "real ingredients" (whatever those are). My own experience has been that eating food high in grass-fed animal fat is good for me, so that sounds about right to me -- though carrots are good, too!
Ice Cream Company Knows What You’re Here For: You Want Nutrition? Eat Carrots Read the rest