By Lori Fredrich Senior Food Writer, Dining Editor Published Dec 16, 2020 at 7:01 PM

Talk to any small business owner and they’ll share stories about the challenges they’ve faced during the COVID-19 pandemic. But many will also share stories of inspiration, silver linings and   growth.

For folks like Chef Micah Buck and Jordan Burich of Voyager, the pandemic has offered them the opportunity to reevaluate their business, synchronize their vision and embark on an entirely new adventure filled with unique wines and delicious cheeses.

On this week’s podcast, we’re talking with Buck and Burich about all of those things, from shutting down their wine bar in March to reopening as a fantastic new retail establishment well stocked with wine, exceptional (and sometimes life-changing) cheeses and rare foodie finds from Portuguese sardines to caviar. Along the way, they weave the story of two industry folks who’ve found joy in dark times and a renewed passion for the work they do.

Listen in!

 

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Got an idea for a topic we should consider for FoodCrush? Want to offer feedback on our latest episode? Email me at lori@staff.onmilwaukee.com. You can also give @FoodCrushPod a follow on Facebook, Twitter and Instagram for information on future episodes, special features, live tastings and more.  

Curious about more FoodCrush content? Check out some of our FoodCrush Live features (including our recent McDonald's McRib Tasting). 

 

Lori Fredrich Senior Food Writer, Dining Editor

As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.

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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.

When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.