A recently released book takes a look at what happens when wrongfully convicted people are released from prison, including the difficulties they face getting a place to live and finding a job. Our guest shares stories from her book, and talks about what happens to people after getting out of prison. We also get the latest news from the Democratic National Convention, and learn why the Moscow Mule has gotten so popular.
Featured in this Show
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Day Three Of The Democratic National Convention
Former Secretary of State Hillary Clinton was officially nominated as the Democratic Party’s candidate for president on the second night of the Democratic National Convention. We talk to WPR Capitol Bureau Chief Shawn Johnson about the reaction to her nomination and get the latest news from the convention in Philadelphia.
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The Return Of The Moscow Mule And Other News From Wisconsin Culinary Culture
Some Wisconsin restaurants are bringing back a classic cocktail, The Moscow Mule. We’ll find out about that and other trends in Wisconsin’s culinary culture.
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The Moscow Mule Makes A Comeback In Wisconsin
When it comes to drinks, Wisconsin is probably most closely associated with beer and brandy Old Fashioneds but a recent New York Times piece highlighted a few Wisconsin bars serving up the Moscow mule—a cocktail made with vodka, ginger beer and lime, typically served in a copper mug.
The Moscow mule was invented in 1941 and is credited with fueling vodka’s popularity in the United States. The drink turns 75 this year and made up 7 percent of all cocktail orders last year, putting it on par with the Bloody Mary and mojito.
“The Moscow mule in particular is a really unique drink. You’ve got to have those copper mugs. You’ve got to have fresh ingredients of everything. You can’t fake it,” said Kyle Cherek, host of “Wisconsin Foodie,” a weekly TV program.
Cherek attributed the recent success of the Moscow mule to new variations on vodka and gin, the popularity of ginger beer and the increased skill level of bartenders and mixologists.
Previously, the craft cocktail phase started to get away from what’s great about them, Cherek said. He used 14-ingredient cocktails as an example.
“It’s great that the mixologists could pull them off, and yes, there were some new flavors, but classic cocktails are exactly the way that classic Italian cuisine is: four to five ingredients, anything more and you’re just covering up for something that isn’t already that good,” he said.
The food expert said trends in classic cocktails are usually tied up in trends in craft beers. He added it’s very interesting to think about the two together, since cocktail trends are moving more towards bitter and tart, while craft beers are moving towards sweeter flavors.
Wisconsin is a flavor trend spot, Cherek said, and he’s glad the New York Times noticed the state was spot-on with the Moscow mule.
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The Exoneree Diaries: The Fight for Innocence, Independence, and Identity
Wisconsin has some of the lowest compensation for the wrongfully convicted in the country. We talk to a man who went to prison in Wisconsin for a crime he didn’t commit, and the author of “Exoneree Diaries” about life after exoneration.
Episode Credits
- Rob Ferrett Host
- Veronica Rueckert Host
- Amanda Magnus Producer
- Veronica Rueckert Producer
- Haleema Shah Producer
- Shawn Johnson Guest
- Kyle Cherek Guest
- Alison Flowers Guest
- Jarrett Adams Guest
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