A More Perfect Plate

Lake Geneva Country Meats
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A More Perfect Plate is a weekly conversation about food, drink, and their role in American history, released in celebration of America's 250th birthday. Each week through the summer of 2026, we'll release a dispatch on the American culture and history hiding in your favorite foods: the people, the trade routes, the happy accidents that put cheese curds, hot dogs, and whiskey on our plates. On this podcast, Nick, a third-generation butcher from Lake Geneva Country Meats, and his co-host Bridget break each dispatch down in a casual, dinner-table-style discussion about what's interesting, what's boring, and what it all means today. Pull up a chair and join us!

  1. 19 hr ago

    Bratwurst: The National Sausage of Wisconsin - The Discussion

    Every sausage-making culture came to America, but only Wisconsin ended up embracing the bratwurst. This is the story of how the bratwurst became the National Sausage of Wisconsin. You'll learn about the many flavors of bratwursts in Germany, hear why so many Germans settled in Wisconsin, and why bratwurst has stuck in Wisconsin in a way it hasn't elsewhere. This is "The Discussion," Nick & co-host Bridget discuss the story of how bratwurst got big in Wisconsin and then do a very official judging of five different flavors of Lake Geneva Country Meats bratwursts! For more details, either read the full Dispatch on our blog post in the link below, or listen to "The Read" where Nick narrates the entire story. Read the full Dispatch on our blog. Watch "The Discussion" on YouTube. We released this episode in anticipation of PROST! Das Fest Wisconsin, which is coming up July 31 – August 2 at the Kenosha County Fairgrounds. We're the official bratwurst of the fest, and we hope you'll join us to prost it up and enjoy a bratwurst or two.  Get tickets and more info about PROST! Das Fest Wisconsin. You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.com Please be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project. Thanks for listening - cheers! Nick & Bridget

    Bratwurst: The National Sausage of Wisconsin - The Discussion

  2. 19 hr ago

    Bratwurst: The National Sausage of Wisconsin - The Read

    Every sausage-making culture came to America, but only Wisconsin ended up embracing the bratwurst. This is the story of how the bratwurst became the National Sausage of Wisconsin. You'll learn about the many flavors of bratwursts in Germany, hear why so many Germans settled in Wisconsin, and why bratwurst has stuck in Wisconsin in a way it hasn't elsewhere. This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below! On our companion episode, "The Discussion," Nick & co-host Bridget discuss the story of how bratwurst got big in Wisconsin and then do a very official judging of five different flavors of Lake Geneva Country Meats bratwursts! Read the full Dispatch on our blog. Watch "The Discussion" on YouTube. We released this episode in anticipation of PROST! Das Fest Wisconsin, which is coming up July 31 – August 2 at the Kenosha County Fairgrounds. We're the official bratwurst of the fest, and we hope you'll join us to prost it up and enjoy a bratwurst or two.  Get tickets and more info about PROST! Das Fest Wisconsin. You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.com Please be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project. Thanks for listening - cheers! Nick & Bridget

    Bratwurst: The National Sausage of Wisconsin - The Read

  3. 19 Jul

    Barbecue - The Discussion

    Barbecue is America's contribution to the world's table, as well as the beloved regional food of many different Americans.  In this episode of A More Perfect Plate, we talk about barbecue's roots in the Carribean, how it became distinctly American, and take a tour through some of the most important and popular regional styles of American barbecue.  This is "The Discussion", where Nick & Bridget talk through the styles in an approachable way and then Bridget does a blind taste test of six different sauces to see how many she can get right and which ones are best. You can watch this on YouTube if you like to see all of her facial reactions! For more details, either read the full Dispatch on our blog post in the link below, or listen to "The Read" where Nick narrates the entire story. Read the full Dispatch on our blog. Watch "The Discussion" on YouTube. RECOMMENDATIONS: There are so many wonderful books about barbecue, it's hard to just pick a few, but these are my top picks: Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay - Franklin Barbecue is one of the absolute best barbecue restaurants in America. This book does a fantastic job of explaining the science behind barbecue and making it accessible at home.Rodney Scott's World of BBQ: Every Day is a Good Day by Rodney Scott and Lolis Eric Elie - Rodney Scott is a master of whole hog barbecue, and his book delves into the historical traditions behind the start of American barbecue, plus he shares tips on how to make this practical at home.Barbecue: The History of an American Institution by Robert F. Moss - this is the comprehensive source on the history of barbecue. It's readable, interesting, and fun. Lillie's Q - the source of several of the rubs we tried and purveyors of great regional barbecue products. You can get a sampler shipped to your house to do your own barbecue taste-off!Please note if you make a purchase using our links, we will earn a small commission. Thank you for your support! You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.com Please be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project. Thanks for listening - cheers! Nick & Bridget

    Barbecue - The Discussion

  4. 19 Jul

    Barbecue - The Read

    Barbecue is America's contribution to the world's table, as well as the beloved regional food of many different Americans.  In this episode of A More Perfect Plate, we talk about barbecue's roots in the Carribean, how it became distinctly American, and take a tour through some of the most important and popular regional styles of American barbecue.  This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below! On our companion episode, "The Discussion," Nick & co-host Bridget talk about the styles and then Bridget does a blind taste test of six different sauces to see how many she can get right and which ones are best. You can listen to that episode in this same feed or watch it on our YouTube feed! Read the full Dispatch on our blog. Watch "The Discussion" on YouTube. You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.com Please be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project. Thanks for listening - cheers! Nick & Bridget

    Barbecue - The Read

  5. 12 Jul

    Rum - The Discussion

    Before whiskey, America ran on rum.  This week on A More Perfect Plate, Nick and Bridget chart rum's booms and busts through six drinks, and they make and taste every single one: colonial bumbo (the drink that got George Washington elected), navy grog (the reason you feel groggy), the Cuba Libre, the classic daiquiri, Trader Vic's 1944 Mai Tai, and end with the wonder that is a Milk Punch. This is "The Discussion" where Nick and Bridget have a little bit of fun with the topic and try all of the cocktails we mentioned in the Dispatch. If you want the whole story, either listen to "The Read" in this feed where Nick narrates the entire story, or read the Dispatch on our blog. Read this week's episode on our blog here. Watch "The Discussion" on YouTube here. You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.com Please be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project. Thanks for listening - cheers! Nick & Bridget

    Rum - The Discussion

  6. 12 Jul

    Rum - The Read

    Before whiskey, America ran on rum.  This week's Dispatch shares the story of how rum in America went through booms and busts and booms and busts by looking at six different cocktails. From George Washington to the Cuban revolution, and much more, we learn about what America was drinking, and why rum came and went. This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below! On our companion episode, "The Discussion," Nick & co-host Bridget dive into the topic and try all the drinks we mention! Read this week's episode on our blog here. Watch "The Discussion" on YouTube here. You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.com Please be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project. Thanks for listening - cheers! Nick & Bridget

    Rum - The Read

  7. 5 Jul

    The American Farm - The Discussion

    Nine out of ten Americans used to farm for a living. Today, fewer than two in a hundred do.  In this episode, Nick and Bridget travel through seven made-up (but historically grounded) American families to find out how that happened, from a Connecticut homestead in 1750 all the way to a GPS-guided Iowa combine today. Along the way: girdled trees, a locust swarm bigger than California, two very different Virginia farms in 1850, and the invention that made Wisconsin the Dairy State.  While chatting, we enjoyed a switchel while we chatted, a non-alcoholic cocktail that was called a "haymakers punch" for its superb flavor and hydration characteristics. It still tastes great today and you can make your own by following this recipe: • 4 cups cold water • 1/3 cup honey (or maple syrup or molasses) • 1/3 cup apple cider vinegar • 1 tbsp. lemon juice • 1 tsp. ginger This is "The Discussion" where Nick and Bridget talk about all of the fun facts Nick wrote out for this week's dispatch in a more casual and fun way. If you want the whole story, either listen to "The Read" in this feed where Nick narrates the entire story, or read the Dispatch on our blog. Read the full Dispatch here. Watch on YouTube here. You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.com Please be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project. Thanks for listening - cheers! Nick & Bridget

    The American Farm - The Discussion

  8. 5 Jul

    The American Farm - The Read

    Nine out of ten Americans used to farm for a living. Today, fewer than two in a hundred do.  In this Dispatch, we travel through seven made-up (but historically grounded) American families to find out how that happened, from a Connecticut homestead in 1750 all the way to a GPS-guided Iowa combine today. Along the way: girdled trees, a locust swarm bigger than California, two very different Virginia farms in 1850, and the invention that made Wisconsin the Dairy State.  This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below! On our companion episode, "The Discussion," Nick & co-host Bridget dive into the topic and talk about how this relates to our daily lives today! Read the full dispatch here. Watch on YouTube here. You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.com Please be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project. Thanks for listening - cheers! Nick & Bridget

    The American Farm - The Read
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About

A More Perfect Plate is a weekly conversation about food, drink, and their role in American history, released in celebration of America's 250th birthday. Each week through the summer of 2026, we'll release a dispatch on the American culture and history hiding in your favorite foods: the people, the trade routes, the happy accidents that put cheese curds, hot dogs, and whiskey on our plates. On this podcast, Nick, a third-generation butcher from Lake Geneva Country Meats, and his co-host Bridget break each dispatch down in a casual, dinner-table-style discussion about what's interesting, what's boring, and what it all means today. Pull up a chair and join us!

Information

  • Creator
    Lake Geneva Country Meats
  • Years Active
    2026
  • Episodes
    16
  • Rating
    Clean
  • Copyright
    © 2026 A More Perfect Plate
  • Show Website
    A More Perfect Plate