On this episode, I spent New Years Eve with Nick Wersel at Dead Bird Brewing Company. We talk about our urban foraging adventure we took last spring in Milwaukee. We discuss hacking business in pandemic times and how Dead Bird Brewing’s model has pivoted. We also talk about Nick’s new brand of fermented and canned goodies, Southpaw Preserves. If you want to say hi to Nick, you can find him on Facebook and he’s very active in the Facebook group Wild Food Wisconsin.
