The Slice #11

What's up pizza people?!? This is The Slice, the newsletter that goes harder than Waka Flocka Flame in the paint. What you KNEAD to know:

• Because... Wisconsin

• The Big Cheese

• Behind the Scenes

• That 90's Meme

BECAUSE... WISCONSIN

Fish Fryday

On a Friday in Wisconsin (especially one during Lent), the state's deep fryers are bound to be chock-full of perch, cod, walleye, haddock, and bluegill - FISH FRY BABY!!! But why fish, and why fried? Well, aside from the fact that it's awesome, it's a byproduct of the many Catholic immigrants who settled in Wisconsin in the 1800s. The fact that they couldn't eat meat during Lent, along with the abundance of fish in our many lakes, combined for a perfect storm of flavor. Things ramped up during Prohibition, when taverns that "couldn't serve alcohol" started dishing fish to pay the bills. Nowadays, you'd be hard-pressed to find a supper club, tavern, VFW, or church basement that isn't serving up simply fried fish with all the fixins' - usually tartar sauce, coleslaw, rye bread, and some form of potato (we prefer our taters in pancake form). And, this being Wisconsin, you know damn well we need a cold foamer to wash it all down. Although it may not be the most aesthetically pleasing meal, it really is a thing of beauty. God bless you, Fish Fry!

Ohhh baby that's the good stuff

THE BIG CHEESE

Nacho Grande

We talked last week about tailgating, and a ballgame wouldn't be the same without nacho cheese. This gooey, molten liquid gold has a fascinating backstory. From humble origins, starting with a small family-owned company, this nectar of the gods is now a $2 BILLION industry. However, that little mom and pop nacho cheese shop is still chugging along at around 100 US stadiums, including our very own LAMBEAU FIELD. Next time you're cheering on the Packers, make sure you dip your chips in some history!

BEHIND THE SCENES

Going green has never tasted this good

When the growing season is as short as it is in the Midwest, finding fresh herbs and greens can be a real pain in the ass. Luckily, there's a local business consistently providing hydroponic pesticide- and herbicide-free basil (and other greens) year round! Not only does Hundred Acre come through clutch - we use their basil at Flourchild, and we LOVE it - but they're also supporting green infrastructure and a much more resilient supply chain. If you're looking for the future of food, look no further!

No bugs in here!

TODAY'S ISSUE OF THE SLICE IS BROUGHT TO YOU BY: 1840 BREWING COMPANY!

This week's edition is brought to you by our good buddies at 1840 Brewing! We love these guys for multiple reasons. Not only did we work together on a holiday party at Merriment Social that raised thousands of dollars for the Boys and Girls Club of Greater Milwaukee, they also sell Flourchild frozen pizza at their awesome taproom in Bay View, which is now open SEVEN DAYS A WEEK! You should definitely pay them a visit, and mention The Slice for Buy One Get One beer until the end of November (limit one per customer per visit)!!! Check 'em out!

REFERRAL

Tell your friends about The Slice! We're dishing out sick rewards for different referral milestones - spread the word to earn some sweet swag!

THAT 90'S MEME

You could hear someone coming a mile away in those outfits...

That's a wrap for today - see ya next week!

keep it cheesy, 

Andrew "Hot Sauce" Miller | Joe "Doughboy" Lowery | Kelsey "Slice Slice Baby" Herrera