It’s been a few years since farmers markets, including the rooftop market operated by CORE/El Centro and the Walker’s Square market, were operational in the Walker’s Point neighborhood.
But all of that is changing as Zócalo Food Park, 636 S 6th St., prepares to launch its first farmers market, beginning on Thursday, June 1.
The farmers market, which will take place from 5 to 8 p.m. every Thursday evening from June 1 through Oct. 19, will increase local access to farmers, makers and healers while providing local vendors with a place to sell their wares.
And, of course, market-goers can also enjoy all of the benefits of Zócalo Food Park – including food from eight local food trucks and drinks from the Zocalo Bar – while shopping for their weekly produce and other goods.
The current vendor list, which is expected to grow as the season progresses, includes:
- Alta Cultura: Premium, soy wax candles
- Canni Hemp Co.: Functional wellness supplements tailored to the individual
- Dimension 7: Roasted whole bean, fair trade, organic coffee; microgreens, heirloom vegetables, ginger and edible flowers
- Flour Box Sisters: Gourmet donuts
- Flush with Mush: Milwaukee-based gourmet mushrooms, sourced, grown and foraged without the use of pesticides or chemicals.
- Grappling Gardens: Ginger and pumpkins
- Naya Fine Pastries: Pastries
- Nostalgia Xicana: Mexican folk art
- Stock Family Farms: Pastured eggs, chicken, pork, beef, lamb and vegetables
- Tootsie’s Tea: Loose leaf tea and custom tea cups
- Two Creek Farms: Cheeses, meats, honey and spices
- Village CBD: Wellness offerings
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.
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