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In this episode of Wisconsin Foodie, we visit a Milwaukee warehouse that has found a second life as a creative hub for food and drink innovators. Johnny Stallion of PhiloÇoffia (pronounced “ fill-le-sof-ee-ah”) takes coffee to new highs with barrel-aged beans and his CBD infused cold brews and espresso. Down at Mor Bakery and Cafe, Traci Morgan-Hoernke cooks up gluten-free artisan goodies sure to satisfy the cravings of Celiac sufferers and sweet-tooths alike. Next, we are introduced to Mary and Noah of Top Note Tonic as they boil a new batch ginger beer. The entire episode wraps up at Twisted Path Distillery where owner Brian Sammons mashes organic grains into imaginative spirits before inviting the other warehouse tenants to his bar for a celebration of experimentation.
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