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Podcast

COL835: LTAF: State Fairs ’26 – Part Two

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2026 hold for the cubs? In Part 2, the guys return to Jeff’s home state–Minnesota! From savory bites to sweet treats, listen in as the cubs dish on the new selection of fabulous fair foods.

Show Topics

Let’s Talk About Food: State Fairs ‘26 – Part 2

Summer has been in full force for a bit and once again the STATE FAIRS are active. For 2026, we’ve got a new batch of foods to consider as we return to one of our faves, Minnesota! Minnesota State Fair: Aug 27 – September 7 ’26.  Let’s take a look at which items this year we’d consider trying, sharing, or buying this time. 

First up, SAVORY STUFF!

 

    • Chorizo Manchego Croquettes – Paella Depot: Spanish-style potato croquettes filled with manchego cheese and Spanish chorizo. Lightly breaded, fried and garnished with chives. Drizzled with homemade lemon garlic aioli. (Gluten-free)
    • Cracklin’ Corn Ribs – The Blue Barn: corn cob quarters dipped in tempura batter, then fried. Brushed with seasoned butter and topped with bacon ranch, green onion and candied jalapeños. Served on a bed of pork rinds.
    • The Fried and the Furious: Cubano Drift – The Herbivorous Butcher: a deep-fried Cubano-style sandwich made with a crunchy tortilla filled with vegan Cuban pork, vegan Swiss cheese, dill pickle relish, vegan garlic mayo and mustard. Served with a side of jalapeño citrus sauce. (Vegan)
    • Elote Tots – Tot Boss: Deep-fried tater tots tossed in Tajín and topped with an elote-style sauce made with roasted corn, diced peppers, cheddar cheese, crema and cream cheese. Finished with cotija cheese and more Tajín. (Vegetarian)
    • Honey Brisket Battered Potatoes – Australian Battered Potatoes: deep-fried Australian Battered Potatoes topped with beef brisket, smothered in nacho cheese and drizzled with hot honey. 
    • Jamaican Jerk Chicken Loaded Fries – Midtown Global Market’s Irie Jamaican Express: battered french fries topped with Jamaican jerk chicken, melted cheese and green onions. Drizzled with ranch and jerk sauce. (Aug. 27 to Sept. 1 only)
    • Sligo Slider Bites On-A-Stick – O’Gara’s at the Fair: handmade dumplings stuffed with a cheeseburger blend made of beef, cheddar, pickle and onion. Skewered on-a-stick and deep-fried. Served with homemade Thousand Island dressing.

Secondly, SWEET THINGS!

    • Brandy Old Fashioned Cookie Dough – Kora & Mila’s Cookie Dough: an edible cookie dough infused with nonalcoholic brandy flavor and combined with orange zest, cinnamon, dark chocolate chips and tart dried cherries. Served on-a-stick, hand dipped in brandy-flavored bittersweet chocolate, and rolled in Biscoff® cookie crumbs. (Vegetarian)
    • Butter Brew Mustache Pretzel – Blue moon Dine-In Theater: a handmade soft pretzel dough rolled in the shape of a mustache and baked. Coated in melted butter and tossed in a butter brew sugar mixture flavored with caramel, vanilla and butterscotch. Served with a side of vanilla soft-serve dip. (Vegetarian)
    • Dubai Whoopie Pie – Dino’s Gyros: a Dubai chocolate-inspired whoopie pie made with pistachio cream sandwiched between two dark chocolate cakes. Rolled in Dino’s Dubai crunch topping of shredded filo, crushed pistachios, honey and brown sugar. (Vegetarian)
    • French Chouxnut Sundae – Bridgeman’s Ice cream: a  Salted Caramel Espresso ice cream piled atop a choux pastry donut filled with milk chocolate mousse and topped with dark chocolate fondant icing and chocolate curls. Finished with caramel drizzle, whipped cream and a cherry. (Vegetarian)
    • Pickle Pie – LuLu’s Public House: a pie crust filled with a blend of chopped pickles, pickle juice and cream cheese. Topped with homemade savory whipped frosting made with ranch and Cholula Hot Sauce. Garnished with a gherkin and a sprinkle of dill. (Vegetarian)
    • Strawberry Ube Sundae Tart – Sara’s Tipsy Pies: a swirled strawberry and ube marshmallow cream mixed with chocolate chips, chilled and scooped into a fudge-filled gluten-friendly shortbread crust. Topped with whipped cream, strawberry sauce and edible glitter sprinkles. (Gluten-friendly)

 

 

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COL834: LTAF: State Fairs ’26 – Part One

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2026 hold for the cubs? This go round, the guys return to one of their fave states: Wisconsin! Listen in as the cubs take a look at some delectable delights and bubbly beverages hitting a fair near you.

Show Topic

Let’s Talk About Food: State Fairs ‘26 – Part 1 

It’s summer time and once again the STATE FAIRS are coming back around. In 2026, there are new foods to consider as we return to one of our faves, Wisconsin! Wisconsin State Fair: Aug 6-16 ’26  Let’s see which delectable delights we’re willing to pry open our wallets for this time. 

First up, DRINKS!

  • Big Pat’s Pit Stop Punch – a nostalgic party punch made with bright and fruity pineapple juice, fizzy lemon lime soda, and a generous scoop of rainbow sherbet. This delicious and refreshing drink, all dressed up for a day at the races, is sure to rev your engine!  
  • Chocolate Covered Strawberry Sipper – a crisp, refreshing blend of creamy strawberry oat milk, rich chocolate, and Wisconsin honey. Served over ice and garnished with an Olympia Granola Strawberry Chocolate Granola Bar Dipper for an extra snack. Gluten-free, dairy-free, and perfectly chilled for everyone to enjoy at the State Fair! 
  • Circus Peanut Spritz – a beautiful two-toned orange colored blast from the past. The unique circus peanut flavor will evoke great childhood memories once the banana bread syrup and club soda are added and topped with a whimsical whip cream and circus peanut topping.
  • Hawaiian Pizza Slush – a playful punch of sweet pineapple and savory pizza sauce in an icy, refreshing blend. Garnished with a Canadian bacon wrapped cheese stick and topped with croutons, herbs, and parmesan, this drink mimics the perfect slice in every sip. 
  • Monkey Bread – a cup full of ice-cold Mr. Pibb swirled with butterscotch syrup, cinnamon bun syrup, sweet cream, and piled high with whipped cream and a dusting of cinnamon. It’s like a fresh baked piece of monkey bread melted into a fizzy, creamy soda explosion! 
  • Wisconsinite Slush – beloved real kosher dill pickle juice in an icy, craveable slushie, swirled with zesty Tajin, and topped with Wisconsin staples of two baby dill pickles, a Klement’s beef stick, and creamy mozzarella cheese. Because everything’s better when it’s made in Wisconsin! 

Let’s talk about NOMS!

  • Birria Flamin’ Bombs – a crazy twist on a fan-favorite meal that showcases rich, delicious flavors! These crispy bombs are filled with slow-cooked beef birria, cilantro, onion, and melted mozzarella cheese, then coated in a savory seasoned breadcrumb blend and served with a birria consommé for dipping with a side of creamy chipotle aioli. 
  • Bourbon Deep – Fried Pecan Pie – Bourbon infused Pecan filling in a homemade flakey crust that is fried that’s dusted with brown sugar and served with a scoop of vanilla or cinnamon ice cream.   
  • Deep–Fried Horchata Balls – Indulgent, sweet bites dusted in cinnamon sugar, drizzled with rich dulce de leche sauce, chocolate sauce, then topped with mini chocolate chips, toasted coconut and sweet fried plantain chips for the ultimate dessert! 
  • Deep-Fried Ranch – a creamy filling made with ranch seasoning, cream cheese and buttermilk. Coated in a crispy panko shell and deep fried until golden perfection. Topped with a dusting of ranch powder and served with a side of hot honey or ranch for dipping.
  • French Onion Cheese Pull – inspired by the flavor of classic French onion soup but even cheesier. Bite into a melty Wisconsin cheese center wrapped in a crispy, corn dog with onion infused batter and fried to golden perfection. Finished with a cool, creamy French onion topping and get ready to enjoy a signature cheese pull! 
  • Porky Puff – a golden, flaky puff pastry filled with tender pulled pork, house-made zesty peach filling, layered with creamy garlic and herb cheese for a rich, savory bite. Baked until light and crispy, finished with a drizzle of hot honey, and a sprinkle of mustard seeds, this Puff delivers the perfect balance of sweet heat and tang. Handheld and packed with bold flavor, it’s an easy-to-eat indulgence that hits every note in one irresistible square! 
  • Smoked Pork Pierogi Sliders – buttery pierogi as the bun, stuffed with tender, slow-smoked pork and cheddar cheese and topped with crisp, sweet coleslaw, rich BBQ sauce, and a punchy pickle to create the perfect balance of smoky, creamy, and bold flavors
  • Wisco Short Rib Corn Dog – a corn dog features a braised short rib and raw milk gouda skewer, hand battered in New Glarus beer corn bread mix and crunchy breadcrumbs, then deep–fried. Topped with a locally produced smoked tomato sauce and honey drizzle for a dish delivered from farms all over the state. 

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COL825: LTAF: Americana

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In this episode of Cubs Out Loud, it’s another Let’s Talk About Food. In honor of America’s 250th birthday coming up, the guys make their way to the dining room table to celebrate their fave American dishes. Whether authentically American or just co-opted from the many cultures that make up this country, listen in as the cubs dig in on some fried, smothered and delicious delights.

Show Topics

In case you haven’t heard, this summer is the 250th anniversary of America’s Independence. And believe it or not, even though we’ve covered cake vs pie, potatoes, and cheese… we have yet to discuss the foods that are all American. If we were to build a meal made up of such yummy dishes, what would we include?

Appetizer:

  • Damon: Mozzarella Sticks
  • Gary: Loaded Nachos
  • Jeff: Boneless “Wings”

Main Dish:

  • Damon: Smothered Porkchops
  • Gary: Chicken Fried Steak with White Gravy
  • Jeff: Hotdishes (Casseroles)

Side:

  • Damon: Mac & Cheese
  • Gary: Broccoli Salad
  • Jeff: Loaded Mashed Potatoes

Dessert:

  • Damon: Devil’s Food Cake
  • Gary: Oatmeal Cookie Ice Cream Sandwich
  • Jeff: Apple Crisp/Crumble

Honorable Mentions:

  • Damon: Spinach & Artichoke Dip / Chicken Tenders / Funnel Cake
  • Gary: Meatloaf and Gravy / Broccoli Cheese
  • Jeff: Cheeseburgers / Hot Dogs / Patty Melts / Grilled Cheese / Pot Roast / Chili / Philly Cheesesteak / Pea with Cheese (Whiz)

 

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COL814: LTAF: Super Souper Bowls

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In this episode of Cubs Out Loud, it’s another Let’s Talk About Food. With some big sporting event on the horizon, the guys dig out their souper bowls and discuss their favorite broths, chowders, stews and bisques. From creamy to meaty, it’s bound to be a hearty treat for the cubs to put in their mouths.

Show Topics

When it comes to sports, we’re known for being athletic supporters. And of course the best way to prepare for the big ‘gay-m’ day, is to discuss our Super Souper Bowls of course!

Wikipedia soups

Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.

A potage is a category of thick soups, stews, or porridges, some have meat and vegetables boiled together with water until they form a thick mush.

Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. 

Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch.

While soups are usually heated, some soups are served only cold and other soups can optionally be served cold.

Fave Commercial Soup:

  • Jeff: Loaded Baked Potato Soup
  • Gary: Broccoli Cheddar Soup – Panera Bread
  • Damon: Autumn Squash Soup – Panera Bread

Fave Homemade Soup:

Fave Personal Soup:

Honorable Mentions:

 

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COL807: LTAF: Thanksgiving Meal Challenge – Part 2

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. With Thanksgiving right around the corner, the guys take some time to discuss one of the most food-forward holidays of the year. In Part 2, the cubs come back for seconds and build their Thanksgiving plates. With several tantalizing options, listen in as they pile on their favorites and build their ultimate Turkey Day dinners!

Show Topic

LTAF: Thanksgiving Meal Challenge – Part 2

We’re just days away from the belly bursting holiday and we’re going back for seconds into the social media landscape and looking to see what choices the hosts make when they develop their ideal Thanksgiving Dinner plate. And what about the leftovers?

We’ve got four groupings of items to make up the ideal plates. There are a variety of proteins, carb based sides, veggie based sides, and desserts. All plates also get rolls and gravy automatically. 

PROTEINS

  • Turkey
  • Ham
  • Roast Beef
  • Salmon
  • Vegan Roast [aka Tofurkey]

SIDES #1 

  • Green Bean Casserole
  • Cooked Greens
  • Cranberry Relish/Sauce
  • Roast Carrots
  • Candied Yams

SIDES #2

  • Macaroni and Cheese
  • Mashed Potatoes
  • Scalloped Potatoes
  • Dressing [aka Stuffing]
  • Wild Rice Pilaf

DESSERTS

  • Apple Pie
  • Bacon Bourbon Brownies
  • Cherry Pie
  • Pecan Pie
  • Pumpkin Pie

Base Plate

  • Damon: Turkey, Cooked Greens, Macaroni and Cheese, Pecan Pie, Deviled Eggs
  • Gary: Turkey, Green Bean Casserole, Mashed Potatoes, Dressing, Pecan Pie
  • Jeff: Turkey, Cranberry Relish/Sauce, Mashed Potatoes, Pumpkin Pie, Stuffing

Ultimate Plate

  • Damon: Roast Beef, Turkey, Cooked Greens, Candied Yams, Macaroni and Cheese, Dressing, Deviled Eggs, Pumpkin Pie,  Bacon Bourbon Brownies, Pecan Pie, Apple Pie, Banana Pudding, Sweet Potato Pie 
  • Gary: Turkey, Ham, Beef, Salmon, Deviled Egg, Green Bean Casserole, Roast Carrots, Candied Yams, Mac and Cheese, Mashed Potatoes, Scalloped Potatoes, Dressing, Pecan Pie, Bacon Bourbon Brownies [ala mode if possible]
  • Jeff: Charcuterie Board, Deviled Eggs, Turkey, Ham,  Stuffing, Cranberry Sauce, Mashed Potatoes, Cooked Carrots and Beans, Scalloped Potatoes, Salad, Apple Crisp, Pumpkin Pie

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COL806: LTAF: Thanksgiving Meal Challenge – Part 1

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. With Thanksgiving right around the corner, the guys take some time to discuss one of the most food-forward holidays of the year. In Part 1, the cubs take an economic approach to the holiday. With recent American government issues, listen in as the cubs discuss some turkey-themed frozen dinners that may help satisfy your Thanksgiving palate.

Show Topic

LTAF: Thanksgiving Meal Challenge – Part 1

We’re just days away from the belly bursting holiday and the economy has become a challenge for folks across the United States. The recent SNAP benefits debacle from the government shutdown didn’t help any. So let’s see if we agree on some frozen meal selections that can give you some of the flavors of T-bird day but done on a reduced budget.

We’ve got four groupings of frozen meals that all include turkey and at least one side. Now the meal portions vary as do the prices. We’ve got classics and some interesting mixed up versions to consider. What do we think about the potential of these if the wallet isn’t able to handle the Americana big family spread of the Normal Rockwell era?

LOWER GROUPING

  • $1.00 – Banquet Turkey Pot Pie
  • $1.87 – Banquet Meal of Turkey, Mashed Potatoes, Dressing, with Peas
  • $2.27 – Hormel Turkey with Dressing [20g protein]
  • $2.39 – Weight Watchers Smart Ones Turkey with Mashed Potatoes [19g protein]
  • $2.76 – Marie Callender’s Turkey, Cheese, Tomato, Bacon, with Dressing Bowl [22g protein] ~~ Hot Brown Sandwich Wiki

MIDDLE #1 GROUPING

  • $2.77 – Healthy Choice Top Chef Inspired Honey Pepper Glazed Turkey with Roasted Sweet Potatoes, Green Beans, Wild Rice, and Onions [14g protein, 9g whole grains]
  • $3.27 – Marie Callender’s Turkey Pot Pie [25g protein]
  • $3.29 – Marie Callender’s Turkey and Dressing Thanksgiving Pie [14g protein]
  • $3.48 – Marie Callender’s Turkey, Mashed Potatoes, Dressing, with Green Beans and Carrot Slivers
  • $3.48 – Marie Callender’s Honey Roasted Turkey, Mashed Potatoes, with Broccoli and Carrot Pieces [19g protein]

MIDDLE #2 GROUPING

  • $3.49 – Healthy Choice Roasted Turkey, Dressing, Green Beans, with Cinnamon Apples [17g protein]
  • $3.49 – Lean Cuisine Glazed Turkey, Dressing, with Sweet Potato Mash [14g protein]
  • $3.49 – Lean Cuisine Roasted Turkey, Herb Dressing, with Cinnamon Apples [14g protein]
  • $3.59 – Stouffer’s Roast Turkey, Dressing, with Mashed Potatoes [18g protein]
  • $3.74 – Hungry Man Roasted Carved Turkey, Mashed Potatoes, Dressing, Mixed Veggies, and Cranberry Relish [16g protein]

HIGHER GROUPING

  • $3.79 – Lean Cuisine Balance Bowls Roasted Turkey with Roasted Potatoes and Green Beans (Cranberries?) [17g protein]
  • $4.29 – Banquet Mega Meats Carved Turkey, Mashed Potatoes, and Dressing [26g protein]
  • $4.99 – Lean Cuisine Protein Kick Roasted Turkey with Herb Dressing and Cinnamon Apples [13g protein]
  • $5.29 – Stouffer’s Fit Kitchen Rotisserie Turkey, Red Skin and Sweet Potatoes, with Green Beans [25g protein]
  • $6.99 – Marie Callender’s Turkey, Stuffing, Mashed Potatoes, with Dressing (Meal to Share, 2.5 portions)

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COL794: LTAF: State Fairs ‘25 – Part 2

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2025 hold for the cubs? In Part 2, the guys head to Jeff’s home state of Minnesota to dish on some delectable delights. From cheese curds to timber twists, get a taste of the new cravings coming soon to a fair near you.

Show Topic

Let’s Talk About Food: State Fairs ‘25 – Part 2 

It’s that time of year – STATE FAIRS are coming back around. So what does 2025 hold for us? This go round we’re returning to one of our faves, Minnesota! The Minnesota State Fair: Aug 21-Sept 1 ’25 And we’re taking a look at ten tempting tasty treats. 

  • Caprese Curds – Mozzarella cheese curds breaded with Italian seasoning and deep fried. Served over a bruschetta-flavored blend of tomatoes and basil, and drizzled with balsamic glaze. Served with a side of crostini for scooping. (Vegetarian)
  • Chicken-Fried Bacon Fries – Beef bacon strips double-breaded in tempura flour and fried. Garnished with fresh parsley and served in a cup. Choice of two dipping sauces: Cashville Hot, a brown sugar Nashville-style hot sauce; or 24k Gold BBQ, a passion fruit Charleston gold barbecue sauce.
  • Flauta Dippers – Seasoned shredded chicken stuffed in rolled corn tortillas and fried. Served in a cup filled with mild tomatillo salsa, sour cream and crumbled cotija cheese.
  • Grandma Doreen’s Dessert Dog – Vanilla ice cream, created by Minnesota Dairy Lab, sandwiched between two pieces of Grandma Doreen’s Coffee Cake – a family recipe from Elgin, Minn. – made by Wrecktangle Pizza. Skewered on-a-stick and drizzled with house-made strawberry rhubarb jam. Garnished with cinnamon toast-flavored crispy treats, whipped cream and sprinkles. (Vegetarian)
  • Hot Honey Pizza Ballzz – Three pizza dough balls stuffed with cheese curds, pepperoni, herbs and Parmesan cheese. Brushed with garlic butter and topped with more pepperoni, herbs and Parmesan cheese. Finished with a drizzle of hot honey sauce.
  • Land of 10,000 Cakes – A Bridgeman’s Marble Sundae of Butter Brittle Ice Cream layered in a cup with a trio of mini Nadia Cupcakes – Creme Brulee, Loaded Pistachio and Chocolate Bliss. Topped with whipped cream and a cherry. (Vegetarian)
  • Pimento Cheese Puffs – Pimento cheese [a blend of cheddar cheese, mayo and pimento peppers] wrapped in puff pastry and deep fried. Served with a side of pepper jelly. (Vegetarian)
  • Pot of Gold Potato Dumplings – Cheesy garlic mashed potatoes folded into flaky dumplings, by Twin Cities-based Saturday Dumpling Co., and deep fried. Served with a side of Top the Tater® “The Original” Chive Onion dip. (Vegetarian without dip)
  • Timber Twists – A savory mixture of Italian sausage, mozzarella, cream cheese and barbecue rub piped into three large manicotti shells, then wrapped in bacon. Cooked in a wood-fired smoker for an infusion of smokey flavor. Served with a side of Giggles’ signature barbecue sauce.
  • Uncrustaburger – A 4 oz. hamburger patty with cheese, pickles and special sauce, sandwiched between two deep-fried peanut butter & grape jelly Uncrustables®.

HONORABLE MENTION: Ube Butter Banana French Toast Lumpia – Ube Butter Banana French Toast Lumpia puts a twist on a traditional favorite sweet lumpia flavor called Turon. This Filipino-American dessert mashes up deep cultural roots and modern flavor made with caramelized bananas, syrup-soaked French toast, and rich purple ube butter, then deep-fried until golden and dusted with powdered sugar. Delicious for any meal of the day at the State Fair!

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COL793: LTAF: State Fairs ‘25 – Part 1

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2025 hold for the cubs? This go round, the guys return to one of their fave states: Wisconsin! Listen in as the cubs take a look at a dirty dozen of delectable delights.

Show Topic

Let’s Talk About Food: State Fairs ‘25 – Part 1 

It’s that time of year – STATE FAIRS are coming back around. So what does 2025 hold for us? This go round we’re returning to one of our faves, Wisconsin! Wisconsin State Fair: July 31-Aug 10 ’25 And we’re taking a look at a dirty dozen of delectable delights. 

  • Alligator Cajun Mac & Cheese Sundae – Alligator Cajun Mac & Cheese Sundae is your new favorite comfort food, featuring smoky alligator meat layered with creamy Cajun mac and cheese. Served in a waffle bowl and topped with shredded cheese, bacon bits, Cajun sour cream, and a cherry tomato, this dish brings big flavor and State Fair wow factor in every bite!
  • Banana Cream Pie Slush – The Banana Cream Pie Slush is a nostalgic, fair-ready treat that turns your favorite dessert into a refreshing frozen drink. Velvety banana slush layered with whipped cream and topped with crunchy vanilla cookie crumbles for a perfect pie-in-a-cup vibe. Sweet but balanced, it’s a cool, creamy crowd-pleaser you won’t want to miss.
  • Brat Rangoon – Brat Rangoon are a crave-worthy fusion of Wisconsin comfort and Asian street food. This unique German-Asian dish features crisp wonton wrappers filled with bratwurst, cream cheese, green onion, and melted cheese, deep-fried, and drizzle with house-made sweet and sour sauce. Topped with Nori Komi Furikake seasoning, these savory bites pack flavors together in every crispy crunch.
  • Chicken ‘n Waffle Jerky – Chicken N’ Waffle Jerky is a sweet and savory snack that blends comfort food flavor with jerky convenience. Sliced chicken breast is perfectly seasoned then dried with real maple syrup creating a tasty fair snack that hits all the right notes. It’s high protein, low carb, and bursting with flavor in every strip.
  • Dill Dawg Dorito Bombs – A juicy hot dog stuffed inside a zesty dill pickle, dipped in golden cornbread batter, and fried to crispy perfection!
  • Hot Diggety Dog – Hot Diggety Dog reimagines the American classic by slicing an all-beef frank into strips, battering, and deep–frying it to crispy perfection. It’s then topped with beer cheese, smoky bacon, tangy Big Sky sauce, and a sprinkle of scallions for a savory flavor explosion.
  • Irish Onion Rolls – Irish Onion Rolls reinvent the classic onion roll with a rich Irish Stout caramelized onions and a blend of three cheeses plus crispy bacon. Wrapped in a crispy wonton shell and deep-fried to perfection, they come with a side of hearty Irish stout gravy for dipping. This savory snack is a perfect fusion of tradition and bold flavor.
  • Lumberjack Tots – Tater Tots topped with maple syrup, bacon, and powdered sugar!
  • Meatloaf and Mash Bomb Pop – Meatloaf & Mash Bomb Pop takes classic homemade meatloaf and wraps it in creamy mashed potatoes, then coats it in seasoned breadcrumbs. Deep-fried on–a–stick and served with a tangy secret sauce, it’s a nostalgic comfort food turned into an on-the-go meal.
  • Pickle Quesadilla – Pickle Quesadilla is a grilled tortilla filled with melted cheese and tangy pickle slices. Served with a special pickle-infused sour cream, it’s a tangy and savory delight for pickle lovers.
  • Pretzaroni Pizza Brat  – Pretzaroni Pizza Brat is the delicious fusion of a pretzel, a pizza, and a bratwurst. A St. Joe’s Garlic Parmesan brat is wrapped in pretzel dough lined with pepperoni, baked to golden perfection, and finished off with homemade garlic parm topping. Served with a side of marinara, it’s cheesy, meaty, and totally Wisconsin.
  • Smoked Reuben Parfait – Smoked Reuben Parfait is perfect for enjoying the rich, smoky flavors on the go! This dish layers creamy Swiss mac and cheese with smoked corned beef, tangy sauerkraut, and Thousand Island dressing. Topped with crunchy marble rye croutons, it’s a handheld take on the classic Reuben sandwich.

Ube Butter Banana French Toast Lumpia – Ube Butter Banana French Toast Lumpia puts a twist on a traditional favorite sweet lumpia flavor called Turon. This Filipino-American dessert mashes up deep cultural roots and modern flavor made with caramelized bananas, syrup-soaked French toast, and rich purple ube butter, then deep-fried until golden and dusted with powdered sugar. Delicious for any meal of the day at the State Fair!

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COL776: LTAF: Cake vs Pie

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. This time around, the guys put to rest the eternal debate: Which is the best, cake or pie? As the cubs sweet talk you with their personal favorites, listen in as they give their fruit-filled feelings about these delectable delights.

Show Topic

Let’s Talk About Food: Cake vs Pie

Fave Childhood Version

Fave Holiday Pick

Fave Commercial Kind

Honorable Mentions

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COL775: LoR: Relationships with Labels

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In this episode of Cubs Out Loud, it’s time for another Landscape of Relationships. Dr. Edward Angelini-Cooke returns after a brief hiatus to discuss the labels we use and ascribe to our lives and relationships. From identifying where we belong to reclaiming some labels, listen as the cubs break down the theories of labels and some of the positive and negative views associated with them.

Show Topic

Landscape of Relationships: Relationships with Labels

In this episode of Cubs Out Loud, it’s time for another Landscape of Relationships. Dr. Edward Angelini-Cooke returns for a discussion about the labels we use and ascribe in our relationships.

  • Labels are an abstract concept used to group people together based on a perceived set of identifiers or information.  
  • We see labels in our description of our identities (e.g.  gender, race, ethnicity, sexuality).  They can also describe our relationship to something or something (e.g. brother, sister, Catholic, Liberal, Conservative). 
  • In my field, I see labeling related to medical and mental health diagnoses (e.g. anxiety, depression, autism, cancer, heart disease, HIV).  
  • These labels might be viewed positively or negatively or some other reaction, like fear or anger (e.g. addict).
  • Common labeling theories 
    • Social Identity Theory (Tajfel and Turner, 1979) Our sense of self is determined by our membership to social groups.  And our connection to groups is important to our self-esteem and pride.  
    • Labeling Theory (Howard Becker, 1963) discusses how others label us can determine how we see ourselves and how we behave (e.g. fun, trustworthy, thief, depressed, difficult)
  • Labels can be limiting and do not fully capture the complex, diversity, and wholeness of humanity.  This can then reinforce stereotypes and discrimination.  

“In and Of Itself” (Derek DelGaudio, 2020)

“You are a stained glass window” – Dr. EAC

“Hold your labels lightly” – Russ Harris

“The label on the jam jar is not the jam” – Russ Harris