![]() ![]() I would yell at friends for bringing McDonald's into my apartment, and I'd make them eat outside. "Jiro Dreams of Sushi," a beautiful documentary about one of the world-class sushi makers in Japan. The car smells like smoked meats, the crew is in the back and they're eating themselves into a food coma. I can remember coming back from Nueske's bacon, and I have the crew and they gave us a platter of smoked meats. The best part of "Wisconsin Foodie" is the behind-the-scenes stuff with my crew. It comes down to simple meals and phenomenal Wisconsin products. It is all heirloom jalapeños, such a great flavor.īeing a vegetarian I'll add smoky tempeh strips, then Vegenaise. Butter makes everything taste better, so some good local butter, good local eggs, fry it up 'til it is still a little runny inside, then go for that Hook's 7-year cheddar, put a little on there, a little spinach, then this great local hot sauce or salsa, from Drumlin (Community Farm Cooperative). What are the stories outside of the bigger cities? I have a spreadsheet of stories I want to tell every year. We could do a whole show on just Milwaukee, but we're a Wisconsin show. Social media is huge for us, and we really rely on that. We get hundreds of emails each month about what we should do. ![]() Some segments, we start at a certain part of the season and come back for another part of the season. Shooting to editing, we spend three hours to a full day shooting. We are independents, so we are tasked with raising our own money. Weekend adventuresĮvery Sunday when I'm not filming, I'm helping set up tents and organize the Shorewood Farmers Market. ![]() Starting in July or early August, we'll be taking people to experience the stories firsthand, doing dinners on the farm, cheese tours. People want to experience what we've done on our show. Food television was starting to get really popular around 2007, 2008. That kind of lifestyle has made me think about food and the local stories. I was at the time working for an ad agency and I wasn't happy. That's exactly how the "Wisconsin Foodie" show came about. The hardest thing as a filmmaker is to follow through with the ideas. Can you imagine if everyone just stayed in the city? This could be such a special place." Pursuing a dream That came after a conversation with a good friend here stuck: "Smart creative people like you always leave and go to big cities. I would talk and people fell in love with Milwaukee without ever being there. I found myself always talking about Milwaukee. That brought me to Vancouver, British Columbia, for film school. ![]() My whole life, my goal was to escape Milwaukee. To see a complete schedule and past episodes, go to. He is shooting the next season of the Emmy-nominated "Wisconsin Foodie" to begin airing in January. Ircink lives in Shorewood with his wife, Dana, and son, Ilija. A vegetarian who gives a lot of thought to where his food comes from, he combines filmmaking and food interests as the creator and executive producer of "Wisconsin Foodie." For every hour you see on television, he's put in countless hours planning, filming, editing and eating. When he finally did move away, his hometown was all he talked about. He wanted to be a filmmaker somewhere far away. Growing up in the suburbs, all Arthur Ircink ever wanted was to be anywhere but Milwaukee. ![]()
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