By Lori Fredrich Senior Writer & Dining Editor Published Apr 17, 2019 at 6:26 PM Photography: Lori Fredrich

The Midwest is the perfect spot to indulge in farm fresh vegetables, award-winning artisan cheeses and a wide variety of local and sustainably-raised meats. But what about seafood? In this episode, we chat with Chef John Korycki of Harbor House about how restaurants source the freshest of seafood, even in the landlocked Midwest.

Along the way, we delve into Korycki's experiences growing up in Chicago and his journey from avid cyclist to chef. We also tap into his perspectives on sustainable sourcing and his recommendations for consumers looking to get the most from their Midwest seafood experiences.

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Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.