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Kevin Fischer is a veteran broadcaster, the recipient of over 150 major journalism awards from the Milwaukee Press Club, the Wisconsin Associated Press, the Northwest Broadcast News Association, the Wisconsin Bar Association, and others. He has been seen and heard on Milwaukee TV and radio stations for over three decades. A longtime aide to state Senate Republicans in the Wisconsin Legislature, Kevin can be seen offering his views on the news on the public affairs program, "InterCHANGE," on Milwaukee Public Television Channel 10, and heard filling in on Newstalk 1130 WISN. He lives with his wife, Jennifer, and their lovely young daughter, Kyla Audrey, in Franklin.

Culinary no-no #388

Culinary no-no's

Earlier this year, the Minnesota legislature debated whether to raise the state’s minimum wage.

The biggest concerns were raised by small businesses, especially in border communities, according to Ben Gerber, a lobbyist with the Minnesota Chamber of Commerce.  Gerber noted that all of Minnesota’s surrounding states conform with the federal minimum wage of $7.25 per hour, and some small towns near the border were very worried their businesses would move elsewhere if a higher wage was imposed.

Arguments with those fears fell mostly on deaf ears.

Gov. Mark Dayton signs minimum wage increase into law.

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UPDATE: Culinary no-no #257

Culinary no-no's

Previously on This Just In...

The update...

UPDATE: Culinary no-no #386

Culinary no-no's

Previously on This Just In
… check out the bonuses:

Michelle Obama-itis: Now see what the government is cracking down on.

The update.

And more…
it’s not the bake sales, folks.

Culinary no-no #387

Culinary no-no's

This week’s installment is a real…

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Culinary no-no #386

Culinary no-no's

The other day my five-year old, Kyla wanted to make Daddy ice cream (The fake variety, not the real kind). So Kyla asked Mommy what Daddy would like.

Childhood days came to mind when a regular ritual had Mom, Dad, and I hopping into Dad’s Buick and heading over to Baskin-Robbins. This time of year, 31 Flavors as it was also called featured a limited edition flavor…

That would be your Baseball Nut; vanilla ice cream with black raspberry ribbons and cashews. Yum!

I loved their Rum Raisin, but that wasn’t always available. This selection was always on hand…

Jamocha Almond Fudge. My favorite. I’d usually get a double scoop, Jamocha Almond Fudge and something else.

Ice cream. It’s a beautiful thing.

Author Don Kardong once wrote, “Without ice cream, there would be darkness and chaos.” Obviously Kardong takes his scoops rather seriously.

The fact is one of the great American treats has fallen on harder times in recent years. With folks eating healthier and the popularity of frozen yogurt on the rise, revenue at ice cream store franchises dropped by 4 percent to $3.2 billion from 2008-13. Those same reports, however, show manufacturers are adapting by shifting their focus to develop health-conscious and premium products that will boost demand and revenue. The prices of key inputs like milk and sugar will continue to threaten profit, but will be far less volatile than in previous years.

A rebound is on the way, but where?

"In some markets, such as urban markets like New York, Los Angeles, Chicago, etc., independents are definitely outgrowing the chains because consumers value that unique independent feel now, and it's a similar reason to why people value local ingredients," said Andy Brennan, a market analyst for IBISWorld. "They want some transparency to what they're eating, and you can't really achieve that with a generic chain brand. So independents and very small chains are doing very well in the urban markets."

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