Meet Paul Scharfman, the founder of Specialty Cheese Company and one of the most unconventional innovators in American dairy. From getting fired in corporate America to building an award-winning specialty cheese business in Wisconsin, Paul shares the origin story behind his journey, and how a Boston outsider became a Paneer Cheese pioneer. He breaks down…

Today we meet Steve Glynn, the founder and Chief Milwaukee Officer of Experience Milwaukee, and the force behind Milwaukee’s Walkers Point Innovation District. We will learn that community is the real growth engine. Steve’s entrepreneurial journey includes the start-up Sprinklr, a creative agency built by empowering college students. After selling the business, Steve shifted  to…

Guy Rehorst is the founder and CEO of Great Lakes Distillery, Wisconsin’s original post-Prohibition distillery. From hobbyist homebrewer to pioneering entrepreneur, discover how curiosity, experimentation, and an engineer’s mindset led him to transform Wisconsin’s spirits landscape. Find out about the challenges of building a craft distillery from the ground up, from navigating regulatory hurdles to…

Mary Brazeau Brown is the president of Glacial Lake Cranberries and the fourth generation of her family’s farm. She joins ConversActions to explore the traditions, stories, and sustainable practices behind Wisconsin’s iconic fruit. From the fascinating origin of Glacial Lake Cranberries to the year-round work of growing and harvesting, Mary shares wisdom passed down through…

Founder of 3 Sheeps Brewing Grant Pauly’s story starts in his family’s concrete business and takes a bold turn into beer – after a handshake deal at a local brewpub launched what’s now a thriving, award-winning brewery known for creativity and craftsmanship. He built 3 Sheeps Brewing from the ground up, balancing passion with practicality,…

Andrew Hutchison is the president and head baker at Madison Sourdough. What starts as a story about bread becomes one about craft, resilience, and legacy. Andrew shares how a fine arts degree – and even getting fired from his first bakery shift – led him to discover the discipline and patience behind great bread and…