Upcoming UpcomingEvents Events at at The The Deliciouser Deliciouser Upcoming Events at The Deliciouser
JANUARY JANUARY NiU 5 J- AW nA t eRrYi n W i s c o n s i n D i n n e r 5 - Winter in Wisconsin Dinner 6 5- 6 W i s c urn hcnhe r - W i ecsroin inns W ins tcie ortneB srirnB Ducinn - Wno itsn iW n iW n iSstochu oetnrhsnei n W i n t e r B r u n c -h 1 06 -1-0SW o- u H o s p i t a l i t y 4 ocuorusres eDD i ni n nn ee rr rn Hospitality 4 s p i t a l i t y 4 c o u r s e D i n e 1 1 1-01S1-o-SuSotou hutethrhe ner rn HnoHH sop i t a l i t y 4 c o u r s e D i n n e r o s p i t a l i t y 4 - c o u r s e D i n n e rr H o swp i t yW userhsiem ei m D&i&nSn 1 21 1-1 -2BSa- orBuTatarhkTeearon v e r tthai tlW o l4loe-lclresorh tSae tret eLLi n keove r i iw h ta i nee DDi issttiilllleerryy 1 2 -f oBrafG ro rrTaG ankrd e o v e r w i t h W o l l e r s h e i m & S t a t e L i neeeeeD s6t--icc l looeuu r ryrsse F i n a l e o f S o u t h e r n H o s p i t a l i t y W kki 6 nn neerr and Finale of Southern Hospitality W e D D ii n oStrohu GetrrhanenrS dnt F nyalSel a eSt o Sra odyuatB eurrn ncnH 1 3 -1 3S o-fu ySlite u d hc o a ftr u yhrB u hs p i t a l i t y W e e k 6 - c o u r s e D i n n e r tl h enu r np t yp erlSu tu acy nD c 1 71 3-1 7I-t S a lIitu aan pSp e r leC 5 c -o uorB i nhi n n e re r -o i aS Su Cab lu br- d 5 usrresueD J- AIN U lAi R Y 1 7 t a a n S u p p e r C l u b 5 c o u r s e D i innnn 1 8 -1 8 I5 t-a lIitiaa n S u p e r C l u b 5 c o u r s e D i n eererr -W l i a n S u p p e r C l u b 5 c o u r s e D nter in Wisconsin Dinner lia isn a S u p e r C l u b 5 c o u r s e D i n n ererr 1 91 8-1 9 I6-t-a lIaita u p p e r C l u b 5 c o u r s e D i n n e -I tW lc ion aS n S u p p e r C l u b 5 c o u r s e D i n nsin Winter Brunch a l riuca n p epi rai tSnaCtl liyStulyte b 5c-ocuor suerD se uth hnu y4l-e 2 01 9-21-0B aIH ltiop asln 0 Ir--tu SBn o h ecIS rt i n nDeirn n e r t rhc r nte p tV tn ou -1 i--B rrou I tHg ig aein Si g tyy lne- ciD iubn VaoelsV a4D innresnereD r i nw au 2 32 0 -213V bSV a n taehn V gaela n w i tnihet rhL aL u r er e nnMMoonntteel lbbaannoo 2 V Tnn ackth eV oB veeig io t hg l lD e im ne i l loen r yt e l b a n o -F iFn barc rreah V e an r &wSi tt aht eL Laiu r eDni s tM srotw rD DW i noen erirsnhne e 2 42 3-214 r--eB B i s t r i n r for Grand Finale of Southern Hospitality Week 6-course Dinner 2 4 F r e n c h B i s t r o D i n n e r 2 5 T h e G r a n d C a s s o u l e t w i t h C h e f L u k e Z a h m ( Drri iffttlleessss C Ca a ff é é // W 2 5 - 1T3 h- eS oGu rt haenr n d SCt yal es sSoa u Wiissccoonnssi inn FFooooddi ei e) ) t ulredta ywBi rtuhn cChh e f L u k e Z a h m ( D 2 6 F r e n c h B i s t r o D i n n e r 2 5 T h e G r a n d C a s s o u l e t w i t h C h e f L u k e Z a h m ( D r i f t l e s s C a f é / Wisconsin Foodie) 1 7 I t a l i a n S u p p e r C l u b 5 c o u r s e D i n n e r 26 - French Bistro Dinner 1 8 I t a i a n S u p p e r C l u b 5 c o u r s e D i n n e r 3 1 K y l e J u l i u s C h e f A t L a r g e C o l l a b o r a t i o n D i n n e r 2 6 F r e n c h B i s t r o D i n n e r 31 - Kyle Julius Chef At Large Collaboration Dinner e rhCel u s ee DCi nonl e 3 1 1-9 K- yI tlael i aJ nu lSiuupsp C f bA5t- cLoaurrg l ar b o r a t i o n D i n n e r 2E0B- RBU r uAnR ch I tHaIl iG an S tIyGl eH T S F Y H L F E B 2R3U- AV R Ht IVGeH HnTDSi n n e r w i t h L a u r e n M o n t e l b a n o i bY ran gL VIeG ga iRf-tUFl eA s cYC hBoIi sG aDItiG CeTo king Class H esR n hc D rFiE fDt2Brl4e s s rC ho o lctaroH toleL CenonH orkSoi n g Class M2i fa ihsG rGarhsaonD iC nlaa nsteseor uCl eot owki ti h 5trl-d Ts eC do C hC e fl aLsusk e Z a h m ( D r i f t l e s s C a f é / W i s c o n s i n F o o d i e ) D r e c ng Mard i G r a s D i n n e r 2re 6d -i FG r errn sB tn ro N w O l ecsh aD nBsii n reuD ni ncnhe r M a a r New rKloe ae n Bu rsuurCn ci frhsAtt L 1O hFe ab rr I f3w F-oO iaJssu ee C Voalll e notriantei o’ sn D Diinnnnee rysdll e nuylsiro B ri ru nt cLhoLvaoervgV If N Fe o o d i y o F s a l e n t i n e ’ s D i n n e W e oB o g h t IarG H H og ooovkei nVga C a st si nCeo’ sl l D a bn on r art i o n w i t h D a t M e a t L a d y iu F so tCo elsn Fo EoB Uh AstRyYaoHu Li IrC G H TLS WIef BF B uaRdg H o gR k i n&g CColla sb oCroaltliaobnoi D r ai nteinroenr w ii tt h h M Da a rt yMKeaas tt m Lad y a h r a t S p i c e e l e a s e l l a riftless Café D rB i fo t lu e sgs hCth o ola e C oo kk i nig C l aCs lsa s s C o l l a b o r a t i o n w acRH oltg Csoo no g w iht hM D a t M esattmLa an d y–– D B aWhGea r a t S p i c e e e a e & C l l a b o r a t i o n D i n n e r w i t a r y K a a n Driftless Café i a n t J o n e s B e e r C o l l a b o r a t i o n D i n n e r M a r d i G r a s D i n n e r ht aJroan t eSsp B i c e R e l e lal saeb o &r C o irn an t ieorn D i n n e r w i t h M a r y K a s t m a n – D r i f t l e s s C a f é G iBaanN a toilol a nbD l e a n seBer ru nCc o h G i aI fneFtwo oJOd or n e s B e e r C o l l a b o r a t i o n D i n i s y o u r F i r s t L o v e V a l e n t i n e ’ s D i n nnee rr
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INSIDE what ’s
jan–feb 2024
vol 6
arts 26
Diane Washa
10
Riemer Family Farm
community
publisher & editorial director Amy S . Johnson lead designer Jennifer Denman copy editor & lead writer Kyle Jacobson sales & marketing director Amy S . Johnson designers Linda Walker, Barbara Wilson administration Lisa Abler, Olivia Seehafer contributing writers Jeanne Engle, Chris Gargan, Lori Scarlett, DVM photographer Eric Tadsen additional photographs Jim Escalante, Farm Well Wisconsin, Riemer Family Farm, Diane Washa
dining 14 6
Feast - Ar tisan Dumpling and Tea House Tornado Club Steak House
landmark 22
Christian Dick Building
18
Farm Well Wisconsin
24
Why Do Blood Work?
nonprofit pets including 4 30 30
From the Publisher Contest Information Contest Winners
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Watch for the nex t issue
MAR-APR 2024
publisher & editorial director subscriptions Madison Locally Sourced is available free at over 150 locations. To purchase an annual subscription (six issues), send $24 and mailing information to: Madison Locally Sourced c/o ASJ Publishing LLC, PO Box 559 McFarland, WI 53558 comments We welcome your questions and comments: Madison Locally Sourced c/o ASJ Publishing LLC, PO Box 559 McFarland, WI 53558 mls@madisonlocallysourced.com adver tise To inquire about advertising space, please call (608) 729 - 4888 or email mls@madisonlocallysourced.com all rights reser ved. ©2024 No portion of this magazine may be reproduced without prior written permission from ASJ Publishing LLC.
cover photograph Soup Dumplings (Xiao Long Bao) from Feast - Artisan Dumpling and Tea House taken by Eric Tadsen photographs on page 3 (lef t to right): provided by Riemer Family Farm Coquille Saint Jacques Sea Scallops poached in white wine with heav y cream over mashed potato shell from Tornado Club Steak House taken by Eric Tadsen Feast - Artisan Dumpling and Tea House taken by Eric Tadsen Newpor t 12 x 12 oil on linen taken by Diane Washa
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PUBLISHER Though I’m not inclined to make resolutions and predictions with a new year, I do contemplate what each could look like, a recently more dif ficult practice. Since 2020, I’ve felt an emotional upheaval, and with each new year, I’ve held out hope for a return to some sort of normalcy. Af ter several years and multiple instances of “unprecedented,” I unfortunately no longer know what normal even looks like. We’ve changed and so must our expectations. With 24/7 social media and media coverage, we can all see an increased intolerance toward people who may seem dif ferent from us and things that aren’t part of our own personal experience. A phrase that has become commonplace in the political stratosphere is that “we are a divided country.” But are we really? Or have we simply been encouraged and emboldened to be afraid of our dif ferences instead of embracing and celebrating them? We all come from dif ferent places; we’ve had dif ferent experiences; we’ve lived dif ferent lives. We’re like a great stew. Would it be as good if the only ingredient was potato? Isn’t it better if the recipe includes more vegetables, meat, seafood, and spices, bringing all sorts of flavors together to create something sensational? It ’s my hope that in 2024 we learn to be kinder and gentler, and that we will embrace each other for our similarities and dif ferences. I don’t know about you, but I would find it a breath of fresh air to get sick of hearing good news and stories. My wish to all of you is a new normal—one in which we are a community that supports and cares for one another in good times and bad. We’ll be here to share as many stories as we can, and it ’s my hope that the good will far outweigh the bad.
amy
600 Water St. Sauk City, WI | 674 S. Whitney Way Madison, WI | 803 E. Washington Ave. Madison, WI
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dining
Rack of Lamb roasted with mustard, garlic, breadcrumbs, and mint vinegar
TORNADO CLUB steak house
Growing up in Wisconsin, I recall Saturday nights spent looking for houses that weren’t houses, taverns that weren’t taverns, and barns that weren’t barns situated in, around, and nowhere near small towns and cities. These are the inimitable supper clubs of our state. Though no two are alike, you always know one when you see it. Décor wise, they’re somewhere between turn of the century and Oingo Boingo. Food wise, at minimum you’ll find red meat, French onion soup, and salad on the menu. Tornado Club Steak House, just a block south of the Capitol Square, might just be the most unlikely location for a supper club, making it all the more recognizable as one.
When owner Henry Doane gave me the rundown of his restaurateur journey, he also provided a brief history lesson. “I grew up in Madison, and I’ve lived here most of my life. I opened the Blue Marlin in 1990 with some friends. 6 | madison locally sourced
Then a few years later, I was looking for another opportunity, and I was checking out another space. It was The Frequency—formerly Marrakech and now BarleyPop—right down the block.
by Kyle Jacobson It’s a nice art deco façade. I was always interested in that building. “So I contacted the landlord, took a look at that building. He kept pushing me
over here. It was an old supper club; it was Crandall’s, and they left in 1990. The building was basically being run by the landlord, Larry Lichte. He called it Larry’s Place. I thought about it for a while. ... Then I sort of jumped into it. At that age, I was like 32, you never think about failure. You can take those chances because you’re super confident in your abilities even when you don’t know anything.” The first thing Henry did after purchasing the space in 1996 was uncovering the ’50s glamor hidden underneath old carpeting and bad wall paneling. Since the remodel was basically just peeling away layers, it only took two months, though Henry did make and install the winding black booths—a nice complement to the aesthetic created by beadboard, stainedglass lighting, and a giant mirror behind the bar. “The building itself is from 1850,” says Henry. “If you took away everything, there’d be these 12-foot ceilings with tin. This space is as it is was built in 1957: the interior space for Crandall’s. The only thing they did bring from the original location were the booths that are in the Rustic Room. Those are from the ’20s.” The menu itself is a bit of a throwback as well. Henry doesn’t believe in changing things, but rather appreciates
little improvements that even the most loyal customer may not notice. Henry contends that “the biggest challenge is not to get better, but just to be the same. There’s so many different people, so many moving parts, that to make that machine do exactly the same thing every time is basically impossible.” Henry’s devotion to his menu makes sense considering he’s a very proud preservationist. That 20-ounce bonein ribeye is going to taste just like you remembered it, or at least pretty darn close, as Henry won’t serve a cut of meat that doesn’t reach his expectations. In the kitchen, he does as little as he can to the filet so it can speak for itself. Henry says, “It’s like a primitive Flintstone kind of thing.” For something with a little more going on, there’s the filet au poivre, featuring a Cognac mushroom cream sauce. If it’s fish you’re craving, you’ll find walleye, salmon, and more. And since every entrée is served with a side, do yourself a favor and get the hashbrowns.
Famous for Steaks
Home of the 20 oz. Bone-in Tenderloin
• Charbroiled Steaks
• Saturday Night—Prime Rib • Sunday—Chicken Dinner
• Late Night Bar Menu & Happy Hour (Beginning at 10:00 pm)
• Seasonal Outdoor Dining in our Grotto • Corral Room Available for Private Parties OPEN DAILY
Mon-Fri Bar Opens at 4:30 pm—Dinner at 5:00 pm Weekends Open at 5:00 pm
For Reservations Call: 256-3570 Entrances at
116 S. Hamilton & 115 W. Main Street tornadosteakhouse.com
“I think the hashbrown is probably the best thing we do. It’s a technical wonder in a way. You have to cook the potatoes exactly right. We parboil them. You have to cool them, shred them properly. We use an olive oil and butter combo to fry them in the pan. It’s all timing in the pan 16 oz. New York Strip
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Pan-fried Walleye with lemon, thyme, shallots, and white wine
to get the right crispiness.” In short, it’s pretty labor intensive. The last piece of the Wisconsin supper club pie has to be the Old Fashioned. In true Henry fashion, it’s also a piece of history. “I didn’t really know about Old Fashioneds until I opened this place. It was tragic when the Hotel Washington had just burned down, but we were lucky enough to hire some of the bartenders that worked there. They worked at the Barber’s Closet; that was the cocktail bar. It was like a speakeasy. They were
all very cocktail conscious. Right at the moment when we opened, there was this swing thing going on, and cigars and martinis were suddenly in fashion. They came with all that knowledge, and it was great. The Old Fashioned just came with the bartenders that we hired.” And Henry hasn’t changed it since. At the time of this writing, Henry is actually back in the kitchen until he hires a new kitchen manager, and he’s really enjoying it. He sums it up as his “last crack in the trenches.” I kind of see it as his last way of putting a sort of
final stamp on the impact he’s had in Madison. When Henry is out and about and the people he’s talking to discover he’s the owner of Tornado, their faces light up. The restaurant means so many things to so many people. “Unfortunately, Madison is losing so many of these special places every year,” says Henry. “Institutions like the Plaza, Nick’s, those kinds of places, to me they should always be in Madison. We’re slowly losing all of these things. It’s like the character of Madison is getting taken away.” French Roquefort Wedge
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For his part, Henry isn’t going to let Tornado slip away anytime soon. “At night, this is a magical place. People come here, and they’re kind of in a little bit of a trance when they walk in. It’s like a time warp. If you’ve ever thought about a supper club in your mind, this place is certainly it. ... I’d like to try to preserve this space for as long as possible. All this new stuff doesn’t really have that patina.” Kyle Jacobson is a writer who thinks if pronouns substitute nouns then proverbs must substitute actions.
Kyle Jacobson
Photograph by Barbara Wilson
Photographs by Eric Tadsen.
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community
RIEMER Family Farm
by Kyle Jacobson What do you get when you cross a guidance counselor with a biology education major? Well, if the guidance counselor is a farm boy from Brodhead with a double major in ag business and psychology, the answer might be a sustainable meat farm. At Riemer Family Farm, former guidance counselor Bryce Riemer and his wife, Jen, have been making some of the best beef, pork, and turkey in Wisconsin for well over a decade using methods so revolutionary, they predate the industrial revolution.
visit, Riemer Family Farm just might be the only piece of self-sustaining land you’ll see for miles.
“Everything is grazed,” says Jen. “Grass-fed beef is our cornerstone because we have the land base to be able to manage around 100 beef on average. We rotate them daily during the growing season.”
“This is my husband’s family farm. He grew up across the road from where we are now, which is the old original-brick farmhouse where his grandparents lived when he was a lad. Then we met in college, and we worked our suburban jobs. He’s always had a vision for restoring this house because it’s really special to him, but he didn’t really enjoy or have a vision for the kind of farming that his dad did—the commodity corn and beans and selling cattle into livestock option. He didn’t really have a vision for the farm until 2007. We started reading books and learning about rotational grazing and doing more managed livestock in a different
Rooting pigs act as plows for natural grasses to thrive, which the cows eat and then fertilize, and turkeys act as natural pest control. This simplification of what’s going on highlights the environmental benefits of supporting grass-fed products. There’s even an abundance of milkweed on site, making the farm an important stopover for the monarch butterfly migration. If you 10 | m a d i s o n l o c a l l y s o u r c e d
“We are in a spot surrounded by industrial farms,” says Jen. “So we have multi-thousand-acre farmers who have bare land two-thirds of the year and a CAFO (concentrated animal feeding operation) at the end of our road. And we are just this little green oasis with so much diversity of insects and mammals and all of the microbes in the soil.
It wouldn’t be until 2010 that Jen and Bryce gained the finances and, more importantly, decision-making power to begin transitioning everything into the grazing-style farm it is today. Jen notes that, though she would’ve preferred to transition sooner, family relationships are very important to her and husband, and they didn’t want to step on any toes. “This was the proper way to do it.”
way. That felt much more ecologically sustainable. We ended up at the MOSES Conference (now Marbleseed Organic Farming Conference) and were blown away that there were actually other people doing this already.”
The couple also needed to find the most efficient way to get that product into the hands of consumers. It started with “schlepping meat all over the state line, and we did delivery spots. So we were constantly away from the farm delivering meat. Then when COVID hit the fan, people were ready to get their food delivered to them, and we had put all the pieces in place but hadn’t really pulled the trigger yet. At that point, we started shipping one-day ground and realized that was the business model we wanted to continue using so we could be away from the farm less. ... I thought I’d ship 10 boxes every other week; we ended up having to cut off orders at 100 a week a couple times. It was insane.
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Riemer Family Farm prides themselves on how they raise and process their animals and how their animals are restoring the land. “We have a pretty robust website and online shopping experience. We really have put a lot of effort into making it easy for customers to find us and buy products from us. We ship throughout the whole upper Midwest. Basically, the whole state of Wisconsin, most of Illinois, and spilling into neighboring states as well.” Some of Riemer’s largest customers serve as a reminder to Jen that how her and her husband go about the business is paying off. Not only have they created loyal customers across the Midwest, they’ve established themselves in local restaurants. Off Broadway Drafthouse uses Riemer’s burgers. Pasture and Plenty served Riemer’s turkeys this past Thanksgiving. Even the high-end Cadre Restaurant uses their stuff, alleviating Jen’s imposter syndrome. What seems to be the bigger picture here is that doing things in a way that speaks to sustainability when it comes
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to sourcing food is a really great way to find success in an area where more and more people are mindful of what their dollars are endorsing. Jen loves seeing the increasing number of people seeking to be educated about their food, and she wants to see more of it when it comes to understanding the value of becoming a farmer. “Farming is not a plan B if you fail kind of thing. It’s a high calling. ... We need the A+ kids to come back and be thoughtful about the way farming is done. ... It’s like this very basic, essential human need, and our food system is in trouble. There are a lot of great people doing a lot of great work.” Riemer Family Farm prides themselves on how they raise and process their animals and how their animals are restoring the land. Jen and Bryce seem to be farming because they believe they’re doing it right—doing right by the land and right by the animals in ways big ag financially won’t consider. We’ve all been asked to think about
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where our food comes from, and it’s also important to remember to ask ourselves where do we want our food to come from—sustainable farms run by conscientious farmers.
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To purchase meat from Riemer Family Farm, visit riemerfamilyfarm.com. Their flexible subscribe and save model saves 5 percent on every order. You’ll also find seafood from Bering Bounty LLC along with recipes and other useful information. Kyle Jacobson is a writer who’d rather be walking on the moon than the sun.
Kyle Jacobson
Photograph by Barbara Wilson
Photographs provided by Riemer Family Farm.
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dining
Spicy Wonton
FEAST Artisan Dumpling and Tea House by Kyle Jacobson Chinese food has come a long way since I was in college a couple decades ago. Well, that’s not true. A lot of the general public’s appreciation for Chinese food has come a long way. Those who have always known the best places to get dumplings, dim sum, and crab rangoon were living large while the rest of us were missing out. The good news is today’s Greater Madison has an incredible array of authentic options when it comes to Chinese food, and there’s a lot to be excited about with the quality and flavor coming out of Feast - Artisan Dumpling and Tea House.
Since 2020, Feast has been serving patrons Chinese food that focuses more on the charm and artisanship of practiced home cooking traditions from the region. Co-owner with Mike Wang, Judy Zhu likens the effort to one of America’s favorite holiday traditions. “In our culture, cooking dumplings is like Thanksgiving—like Americans getting together to eat turkey. Dumplings are very complicated to make, and we make ours from scratch.” Much like casseroles in Wisconsin, everyone in China has their own dumpling recipe. Since the process itself is very labor intensive, most restaurants aren’t doing cooked-toorder dumplings in the area. Add to that ensuring seasonal ingredients from local farmers are featured in each dish, and it’s no secret that Judy respects and shares in the Madison lifestyle of health and interconnectedness. The highlight on the menu at Feast has to be the soup dumplings: Xiao Long Bao.
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“I don’t think there’s a lot of restaurants that can make soup dumplings fresh,” says Judy. “This is how we make it special. It’s my favorite thing on the menu.” The dumplings come out hot with pork or black truffle inside as well as...well...soup. Judy recommends eating the soup first, but, like an Oreo, there’s not just one way to do it. Some use chopsticks to eat the insides first, others use a spoon to go soup first, and then there’s the unrefined favorite of mine to go all at once. Of course, the menu isn’t limited to soup dumplings. A nice selection of dim sum and wonton pair perfectly with tiramisu, fried sesame balls, or Phoenix Buns (steam egg yolk buns) for dessert. Also featured is a carryover from Poke Poke, Judy and Mike’s first area restaurant, poke bowls of white rice, brown rice, purple rice, and spinach there to be filled with your favorite fish, crustacean, veggies, and more. With the goal of creating a fine dining experience aimed at placing customers in South China, some of the more regional menu items didn’t go over as well as hoped. Judy recalls when the restaurant offered chicken feet. “We tried to add chicken feet to the menu, but people didn’t order it. The process to make that is very complicated, and if you can’t sell it, if people aren’t saying yes
Scallop Shumai
to your product, we just remove it from the menu.” But some menu items worked better than Judy and Mike initially expected. They quickly learned that Americans like sweet, so in 2024, the plan is to add even more menu options to accommodate local palates. “We are going to add more flavors of the soup dumpling. It’s a crab soup dumpling. We’re also going to add a pineapple bun. It’s like a bread, but it’s very sweet. It has a pineapple flavor. Madison people really like pineapple flavors.”
Feast is also a tea house. Black, white, green, oolong, herbal—though some tea varieties are always available, customers will find a focus on seasonal ingredients here as well. As expected, there’s fruitforward teas for the American appetite along with teas meant to focus on health and relaxation through thoughtful
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Of course, if you give a Madisonian a dumpling, they’re going to ask for a cup of sake. blends of chamomile, lavender, and spearmint. For Madisonians, there’s even a dragonfruit tea with pineapple.
Soup Dumplings (Xiao Long Bao)
Spring Rolls 16 | m a d i s o n l o c a l l y s o u r c e d
Whether you’re there for tea or dinner, the venue accommodates. Feast has a lot of different seating options, including a bar, a lovely outdoor garden, comfortable tables, and casual booths. “We have business groups. We have baby shower parties. We have inquiries for a wedding party. Sometimes people want to rent out the whole house. In the summertime, you can rent out the outside. If people want to talk, we can assign a quieter area. ... You can spend a half hour or two hours sitting here.” Of course, if you give a Madisonian a dumpling, they’re going to ask for a cup of sake. Luckily, there’s a range to choose from, including, nigori, sparkling, and hot options. If sake isn’t your thing, you’ll still find familiarity in the wine list alongside local craft beers on tap. For
something more adventurous, Feast has put together some intriguing cocktails. Whether a sake-centered martini or the Madison spirited pineapple rum drink, Tropic with No Fur, you’re sure to find something that’ll keep you coming back. Judy is really thankful for Feast’s customers, particularly the regulars. They’re the reason Feast is able to continue to exist. They’re the reason Feast survived the pandemic. They’re also the people who make the entire space feel like a second home. “We are surely part of the Madison community,” says Judy. “Life is about balance. We like to balance life and work.” In return for the support of their customers, Judy and Mike are able to support Willy Street Fair and other local events. So come for the food. Come for the atmosphere. Come for the tea. Come for the cocktails. Judy and Mike can recommend sake to match the flavor of the dumplings you order or, since everything is made fresh, prepare something she knows you know you’ll love. As Judy says, “Everything is made from our heart.” Kyle Jacobson is a writer who washes his hands between eating his meal and enjoying his drink.
DANE COUNTY HUMANE SOCIETY welcomes you to
Kyle Jacobson
Photograph by Barbara Wilson
Photographs by Eric Tadsen.
FEAST Artisan Dumpling and Tea House 904 Williamson Street Madison, WI 53703 (608) 298-7461 feastmadison.com
Friday, March 15, 2024 Monona Terrace Puppy snuggles, cocktails, dinner, and dancing to benefit the animals at Dane County Humane Society
giveshelter.org madisonlocallysourced.com
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nonprofit
COMET (Changing Our Mental & Emotional Trajectory) training co-facilitated by Shawn Monson and Bev Doll (UW–Madison Division of Extension, human development & relationships educator, Grant County) to Platteville public librarian staff.
FARM WELL Wisconsin
by Kyle Jacobson
In Wisconsin and throughout the Midwest, we celebrate our farmers in ways not every region of the country does. Many of us even go out of our way to purchase meat and produce from farms whose practices align with our morals and values. But no matter how much we try to speak with our wallets or celebrate those who’ve fallen in love with a rigorous and demanding lifestyle, there’s one truth that many of us overlook or just aren’t aware of: the farmers aren’t alright. A study conducted in 2017 by the University of Iowa found that between 1992 and 2010, farmer suicide rates were over triple that of the general population. Shawn Monson, program coordinator of Farm Well Wisconsin, says, “It’s really hard not to attach your worth to something you give so much of yourself to. That’s one of the toughest things with farming. There’s just a lot of opportunity for things to go wrong, and it seems like they often do.” 18 | m a d i s o n l o c a l l y s o u r c e d
It’s not just the weather Shawn’s talking about. Between 2012 and 2020, the value of soybean, corn, milk, meat, and similar commodities dropped by around 50 percent. Fourth-generation farmers are finding that they won’t be able to pass the family farm on to their kids as their parents and grandparents had. There aren’t a lot of professions where you work 280 hours a month only to come out $30,000 behind time and time again. Growing up on a dairy farm north of Barneveld, Shawn joined Farm Well to address what was going on in our backyards. “Nationally, research has found that rural populations have a significantly higher suicide rate than urban areas, and the suicide rate among farmers is 3.5 times higher than the general population, which is true for Southwest Wisconsin too. “Farm Well’s mission is to improve the mental health and overall well-being of farmers, farm workers, and their families.
We do this by trying to build community capacity and empowerment. We try to shift narratives on outcomes with education and outreach. We also work to improve health equity capacity building for providers. We educate providers that aren’t from rural communities and that are practicing medicine that farmers can’t take a two-week vacation. It’s really difficult to find somebody to cover your farm, go do your chores and everything, so you can take a break.” The first step is addressing the pervading culture of stoicism surrounding farming compounded by Midwest nice. By stoicism, Shawn is talking about individuals who see it as a virtue to endure adversity without complaint. You don’t talk about the things that are bothering you because they’re your problems, and you have to be the one to fix them. The Midwest nice component comes in when someone asks how your day is, and you instinctively respond “fine,” “okay,” or even “great.” To combat this, Farm Well
has several workshops and tools they’re using to get communities to create places where farmers and their neighbors work together to have genuine conversations surrounding the oft-ignored hardships of farming. “We have a training called COMET (Changing Our Mental & Emotional Trajectory) that’s focused on empathetic listening. How to engage in a conversation with someone you are concerned about, so they know that you really want to hear how they’re doing. One of the things that COMET teaches, for example, is if I say, ‘How are you doing.’ “You might say, ‘Fine’ or ‘Good.’ “I say, ‘No, really, how are you doing. I know your mom is in the hospital’ or ‘I know this happened.’ The conversations that have come from this technique have yielded a lot of good and helpful conversations where, even though we’re not taking away any problems people
have—we can’t take away their debt or the current situation they’re in—we can support them by listening and validating what they’re going through.” There are certainly those in farming who fare better than others in these situations, but when each day’s challenges start piling up, it’s helpful to have someone remind you that what you’re going through might just plain stink. It’s not about providing a solution, just an ear. Shawn says, “If somebody says, ‘Oh, I had a cow that went down. She was a good producer, and we had to put her down.’ It’s not going to help them to say, ‘Oh, that’s okay. You’ll have more cows. You’re such a good farmer.’ It’s good to say, ‘That sucks. I’m sorry it happened.’” This gets into what Shawn calls being helpfully nosy. Check on your neighbors when they’re not at a meeting or event you’d expect them to attend. It’s a great way to show someone that their absence doesn’t go unnoticed. “That’s opening
An ASIST (Applied Suicide Intervention Skills Training) hosted by Farm Well in January 2023 at Grace Lutheran Church in Dodgeville.
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“If you’re not in good working operation—mental health, physical health—your farm is going to hurt from it.”
Co-facilitating COMET training with Bev Doll (UW–Madison Division of Extension, human development & relationships educator, Grant County) to community members at the Schreiner Memorial Library in Lancaster.
the door to a supportive conversation. Then you can hold that space for them. It seems so simple, and it is.”
Providing social networks individuals can connect with before things get too dark is a great starting point when
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addressing suicide rates, but depression and isolation don’t affect everyone the same, which is where CALM (Conversations on Access to Lethal Means) might come in. “It focuses on if you have a family member, community member, or somebody you come into contact with that you’re worried about that in their current state of mind might be suicidal. It teaches you how to have the conversation on securing firearms, if possible, at a different location than their house. It’s research driven and focused on creating time and distance between firearms since there’s such a high degree of lethality. When people attempt suicide, it’s typically with the first 10 minutes of having the impulsive thought that they want to die.” If you’re a nonfarmer reading this, Shawn encourages you to ask questions when you meet farmers. It’s a great way to let farmers know you consider them a vital part of the community. If you’re a farmer, Shawn wants to remind you that “you’re the most important piece of your farm. If you’re not in good working operation—mental health, physical health—your farm is going to hurt from it.”
There aren’t many professions where you can do everything right and fail, but that doesn’t mean it’s something you have to deal with alone simply because you chose or were born into the profession. “The times of being able to work harder to make up a difference are gone,” says Shawn. “But if you talk to farmers, there’s nothing else they’d rather be doing.” Farm Well Wisconsin operates primarily in Grant, Green, Iowa, Lafayette, and Richland Counties as well as online. For more information on any of their programs and workshops, visit farmwellwi.org. Kyle Jacobson is a writer who thinks the line between confusion and certainty is thin as the line between 10 items and 11 at the express checkout.
Kyle Jacobson
Photograph by Barbara Wilson
Photographs provided by Farm Well Wisconsin.
Organic Sprouts Rooted sprouts are locally grown and available year round. Find them at Willy Street Co-op, Metcalfe's, Hy-Vee on E. Washington, and MadCat.
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landmark
Christian Dick
Building by Jeanne Engle
Residents of Wisconsin’s capital can thank (or blame) James Duane Doty, former federal judge, territorial governor, congressman, and land speculator, for the design of downtown Madison. In 1829, Doty purchased more than 1,000 acres on the isthmus between Lakes Mendota and Monona. After Wisconsin became a territory, in 1836, Doty lobbied strongly for Madison to become the territorial capital since he stood to profit from its selection.
Doty showed legislators meeting in Belmont his proposed plat of Madison (named after the fourth U.S. president, who had died June 1836) with streets that looked like spokes of a wheel coming off the Capitol Square. Thanks to the layout, Madison has its share of many wedge-shaped, or flatiron, buildings. The designation of flatiron is said to have come from its resemblance to clothing 22 | m a d i s o n l o c a l l y s o u r c e d
irons used at the beginning of the 20th century. Among the flatiron buildings in Madison is the Christian Dick block (building) at the corner of King, East Doty, and South Webster Streets, added to the National Register of Historic Places in 2002.
Christian W. Dick, was an immigrant from Germany and a wine and liquor importer. As noted in the Register nomination, “Dick must have been confident in the growth of the city because in March 1889, he purchased two lots bounded by King and East Doty Streets that were then occupied by a onestory metal clad ice-skating arena.” He chose Conover & Porter, a relatively new firm, as architects. Conover was born in Madison and received his degree from the University of Wisconsin–Madison. He taught
engineering there from 1875 to 1890. Porter came from Illinois. He was educated at Beloit College and the UW. Porter was recruited by Conover during his junior year, in 1886. Conover and Porter’s partnership lasted only 12 years, but the firm designed many significant buildings throughout the state during that time, including the Red Gym (Conover with Koch) and Science Hall at UW–Madison, both in the Richardsonian Romanesque style. The eclectic Richardsonian Romanesque style, based on buildings of ancient Rome, was brought from Europe in the mid-19th century. Architect Henry Hobson Richardson embraced the style and popularized it in the latter part of the century. According to the National Register nomination, the Christian Dick block is a “very fine, quite intact example of a late 19th century commercial building with Richardsonian Romanesque elements ... and is the finest surviving example of the very few commercial buildings in Madison that were designed in this style.” Details of the Richardsonian Romanesque style suggested that a
The original plan for Dick’s building included two stories; however, he was persuaded by Professor Frederick W. Kehl, a popular local dance teacher, to add a third story, which would be leased for three years as a dance studio. Because Kehl was also from Germany, perhaps that commonality factored into Dick’s adding that third floor. A variety of business enterprises occupied the Dick building over the years, with his wholesale liquor business being in the basement. The Schlitz Brewery leased the corner store for a saloon until at least 1907. During Prohibition, it was a restaurant. Between 1902 and the 1920s, the second and third floors were a variety of hotels. At some point, a physician’s office was on the first floor accessible from the corner where diners in today’s Madison’s restaurant can view the street from a rounded booth. Sometime in the 1930s, the building was used as a temporary police station. Store fronts between the Christian Dick building and the current Majestic Theater held a furniture store and the Woman’s Exchange. The Woman’s
Exchange, founded in Madison in 1887, was a shop where local housewives consigned handcrafted items and homecanned and baked goods to earn income for their families.
Some of the newer high-end offices have fancy trims, but you can’t recreate what was built in the past. It’s surprising how many people want to lease in a historic building.
These store fronts have been incorporated into Madison’s. Where a dance floor had been part of Madison’s, the Good News Ice Cream and Café operates, having opened two years ago. The lower level, with bar and stage, is available for private events as well as for a weekly open mic comedy night. Businesses lease space on the second and third floors.
“However, a historic building is more expensive to operate even with new mechanical systems and takes more work to keep up. Anyone looking to buy a historic building should spend time early on to make sure everything is watertight—roofs, caulking, and tuckpointing in good shape. Water is the biggest concern, especially in an older building.”
Christian Dick made annual trips to his boyhood home in Kerpen, Germany, mostly during the last decade of his life, with the goal of celebrating his birthday there on August 24. He died three weeks short of turning 84 in 1928. Not only was he a successful businessman, but Dick was exceedingly generous. Dick’s estate at the time of his death was worth $235,000 (the equivalent of more than $4 million today). Benefactors included relatives in the United States and Germany, Madison General (UnityPoint Health-Meriter today) and St. Mary’s Hospitals, and hospitals and other charitable organizations in Germany.
Experience Madison’s past through the eyes of its early pioneers, like Christian Dick, who left their mark on the city by the buildings they created. Explore the present with a taste of what the current owners are offering today.
The Christian Dick building has been owned by Scott Lewis and Eric Minton for 20-plus years. Eric is also the owner of Madison’s. He says, “Central city restaurants are the fabric of the city, the essence of who the people are in that community. When visitors enter a building like ours, they are getting a taste of Madison—past, present, and future. Spaces like ours in a flatiron building are a natural draw for outsiders.”
Jeanne Engle is a freelance writer. Photographs by Eric Tadsen.
Jeanne Engle
Photograph by MOD Media Productions
building would stand the test of time. Brick was used for the Dick building. Arched windows were another feature and can be found on the third floor. The front triangle of the building exhibits a conical tower. The original entrance to the building, below the tower, is framed by two sets of stone columns, another prominent Richardsonian Romanesque characteristic.
General manager of Madison’s, Christina Pardo declares that the interior of the restaurant “just screams cozy,” especially in the winter when twinkle lights give it a fireplace feel. She appreciates the tin ceilings and the detail of the building. Scott says that historic buildings have a great feel about them that just is not there in a new building. “The brick walls and hardwood floors give a warm feeling that you don’t get with drywall and glass. madisonlocallysourced.com
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pets
Why Do Blood Work? by Lori Scarlett, DVM
When you go to your doctor for an annual exam, they frequently recommend drawing blood to check your cholesterol, thyroid, and glucose levels. They may order other tests as well based on your exam and history. Most often, your results will return as normal, indicating good health. Veterinarians also recommend yearly blood work for pets for the same reasons. Even though your young dog or cat may seem completely healthy, we want to establish a baseline for liver, kidneys, glucose, etc., to monitor trends as pets age. It’s important to remember that cats and dogs age much more quickly than humans. That yearly exam is more like you seeing your doctor every five to seven years. A lot can change in that time. So does it make sense to do yearly blood work on your pet, and what are veterinarians looking for? For our dog patients, a yearly heartworm and tickborne disease test is very important. There are several brands of tests that can be used, but a common one is the 4Dx test, which stands for four diagnostic tests in one. With three drops of blood, it tests for antigens to heartworms and antibodies to three different bacteria spread by ticks: Lyme, Anaplasma, and Ehrlichia. Positive results mean that your dog is infected with heartworms and/or has 24 | m a d i s o n l o c a l l y s o u r c e d
been exposed to a tick disease. Antibody tests don’t tell us if there is an active infection, only that your dog was exposed at some point. Often, your veterinarian will treat your dog the first time a tick disease test is positive, but that positive will remain for years. Having a dog test positive for a tick disease also tells us that flea and tick preventatives haven’t been used properly, long enough, or at all and that the dog’s humans may also have been exposed to tick diseases. If your dog tests positive for Lyme, getting a Lyme vaccine to help prevent infection in the future is very worthwhile. Because cats are more resistant, but not immune, to tick diseases, their heartworm test doesn’t include tick disease testing. The Feline Triple tests for heartworms, feline leukemia (FeLV), and feline AIDS (FIV). This test is most commonly done in young cats to make sure they didn’t pick up FeLV or FIV from their mother or if a cat comes in with a cough, which could be a sign of heartworms. Most veterinarians don’t recommend this test yearly but may recommend testing for FeLV and FIV on an adult cat or one that spends time outside. Besides testing for specific diseases, routine blood work also gives veterinarians a lot of information about internal organs. The tests are pretty much the same as your physician would run and tell similar things. A
complete blood count (CBC) gives us information about red and white blood cells and the platelets circulating in the bloodstream. Too few red blood cells indicate anemia, which could indicate chronic inflammation or disease, bone marrow problems, or kidney issues. Too many white blood cells indicate infection somewhere or leukemia. Too few platelets indicate a clotting problem, and a high number of platelets means inflammation somewhere in the body. Parasites of the red blood cells, such as Babesia, can sometimes be seen. A CBC is very important before surgical or dental procedures. If your pet doesn’t have enough platelets to help blood clot, we don’t want to cut them. The broad term chemistries—mainly enzymes, electrolytes, proteins, and hormones—essentially encompasses all
the tests of the internal organs. For young animals, we generally check glucose, liver enzymes (ALT, ALP), kidney values (BUN, creatinine, SDMA), proteins (albumin, globulin), and electrolytes (sodium, potassium, chloride). These numbers tell us if the pet is potentially heading toward diabetes, if the liver and kidneys are working normally, if there’s any protein being lost in the intestines or kidneys, and if their adrenal glands are properly regulating their electrolytes. Once an animal is older (generally at least nine years of age), we add on additional testing, such as cholesterol and thyroid hormone levels. While pets don’t live long enough to develop hardening of the arteries, increasing cholesterol levels point to an underactive thyroid gland. Older cats can develop an overactive thyroid gland, but this rarely occurs before age nine. Dogs can become hypothyroid, causing weight gain and a poor haircoat, at any time, though more commonly as they age. Urine is something else we frequently test, particularly in older animals. The concentration of the urine gives us a look at how the kidneys are functioning and is more sensitive than the blood kidney values. We can also pick up urinary tract infections, bladder cancer, crystal or bladder stone formation, diabetes, and the occasional bladder parasite with a urine sample. The first morning urine sample is often the most helpful (unless your veterinarian suspects a bladder infection, then a sterile sample collected at the vet’s clinic is better), so we love it if you can collect a fresh sample before your appointment.
Poop is another bodily output that should be checked yearly. Many heartworm preventatives also protect against some common intestinal worms, but not all. If your veterinarian sends off fecal samples to a lab, they’re looking both for parasites and worm eggs in the stool sample as well as antigens to adult worms, such as roundworms, hookworms, whipworms, and tapeworms. Cats are not immune to intestinal worms even if they are kept inside all the time. Roundworm eggs can be found in potting soil or insects. It’s in the best interest of your pet to have blood work done every year. Sometimes, anxiety and temperament mean we can’t get blood easily; these are the pets that should get pre-visit antianxiety medication first. Your veterinarian can monitor trends to catch kidney disease very early, changing thyroid values, and have a baseline to compare to in case your pet gets sick. If you have questions about your veterinarian’s recommendations, be sure to ask. Lori Scarlett, DVM, is the owner and veterinarian at Four Lakes Veterinary Clinic. For more information, visit fourlakesvet.com.
Dr. Lori Scarlett
Madison’s LGBTQ magazine since 2007
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5/12/22 11:33 AM
Washa sha DIANE Wa by Chris Gargan
“Trees are sanctuaries. Whoever knows how to speak to them, whoever knows how to listen to them, can learn the truth. They do not preach learning and precepts, they preach, undeterred by particulars, the ancient law of life.” —Hermann Hesse Wandering: Notes and Sketches In contemporary landscape painting, especially for plein air painters, there is a near constant tension between the pull towards the visually descriptive— dependent on visual acuity and fidelity to the reproduction of what is observed— and the abstract—an art that recognizes and honors its dependency on observable reality but subsumes that urgency of description to a greater acknowledgment of formal considerations, allowing 26 | m a d i s o n l o c a l l y s o u r c e d
design and interaction of form to take precedence. Many casual viewers of art will assume that the term “abstract” is synonymous with “nonobjective.” Abstract art is thought to be existing in a realm divorced from perceived reality, but, in fact, much of abstract art is more true to the functional definition of the term, meaning to extract or take from, to withdraw that which is essential. Diane Washa is an artist who has successfully transited that journey from recording visual experience to using that experience in order to privilege an emotional or expressive response. In the very best of her work, she has also dipped into the narrow stream of
landscape painting known as Tonalism. Tonalism was championed by artists, predominantly American, such as James McNeill Whistler and George Inness. Their paintings are often characterized by a sublimation of detail in favor of tonal masses and veils of atmospheric interaction. Typically, tonalist paintings are lower in key, utilizing subtle variations of value with few jarring elements of chromatic intensity. The paintings tend to be subtle in surface quality as well, eschewing thick impasto build up, as is so often seen in plein air work, in favor of a more uniform and restrained surface—a surface Whistler described as “like breathing on glass.” Done poorly, tonalist attempts can look like inchoate soups of muddy color seasoned with indecision. Done
Photograph by Diane Washa
arts
Slow Down Old World, 12x16 oil on linen
well, this approach to landscape can be transcendent, containing a spiritual or almost ethereal quiet that moves the viewer in an ineffable way. It is in this latter realm that Diane practices her craft. Diane’s pursuit of a life in the arts began not in the visual arena, but rather in music. She entered Milton College in the ’70s but soon changed her academic focus to become an art major. She graduated in 1975 with a BA in studio art. Faced with the exigencies of supporting herself, she moved to Milwaukee to work in the design department of Harley-Davidson, subsequently shifting into parts and rider accessories product development and finally settling into business development working with new dealers forecasting growth potential and orders. Photograph by Diane Washa
Concurrent to her business life, Diane was pursuing an MBA at UW–Whitewater. Upon leaving Harley-Davidson in 1989, Diane came to Madison to work as a project manager for Datex Ohmeda, a leading manufacturer of high-end medical equipment. She worked in this field until her retirement in 2020.
In 2009, Diane was recommended by Wilde to Theresa Abel of Abel Contemporary Gallery for inclusion in an emerging artists exhibition. She has been showing at Abel since that
Photograph by Diane Washa
As a consequence of her 40-plus years in the business and manufacturing community, Diane developed extraordinary discipline, organizational skills, and planning capability that have resulted in a turbocharged entry to, and success in, the art world. Beginning in the early 2000s, she studied plein air painting with Jonathan Wilde, the dean of contemporary Wisconsin wildlife painting, and Diane Rath, a prominent Chicago area artist and teacher. Although she had continued her photography pursuits since college, she began to feel a reemergence of the urge to paint. She was introduced to the work of the California Impressionists, especially the paintings of Edgar Payne. At the same time, she became more familiar with and intrigued by the work of Abstract Expressionist painter Mark Rothko, celebrated for his color field paintings.
Mystic Morning, 12x12 oil on linen madisonlocallysourced.com
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Photograph by Jim Escalante
Loyal, 9x12 oil on linen
Other landscapes that attract her attention include the Driftless Region, the area left undisturbed by glacial activity in the last ice age, here in southwest Wisconsin. This area is characterized by dramatic valleys and steep hills and bluffs. She is especially drawn to the striking views afforded along the Mississippi River on the Iowa side below Dubuque. Recently, she participated in Bluff Strokes, a Dubuque area painting 28 | m a d i s o n l o c a l l y s o u r c e d
event where she was voted the Artists’ Choice Award, a confirmation of the respect she earns from her peers. Her painting, Temptation, was inspired by the Tom Waits song of the same name as interpreted by Diana Krall. A small squarish piece, 14 by 18 inches, it resonates with the tonal exquisiteness and generosity of a Rothko. It’s gently
suggestive of landscape rather than persuasively insistent. As she worked, inspired by a distant thunderstorm, she was struck upon completion by a thought: “and then there was silence.” Diane’s discipline and growth are paradigmatic for developing artists. Driven by intention and goal setting, she
Temptation, 14x18 oil on linen
Photograph by Diane Washa
time, with her last one-person exhibit in 2023, entitled Steadfast. Over the last 20 years, culminating in this group of paintings, Diane has progressed towards an increasingly subtle merging of observational on-site painting with a more deeply evocative abstract sensibility. She continues to participate in plein air events, especially those that offer her opportunities to react to geographical and geological locations that provide fresh stimuli for her art. In Northern Michigan and Door County, she is drawn to evidence of the Niagara Escarpment, a topographical occurrence due to unequal erosion which led to dramatic cliffs and presents opportunities for creating paintings from high eye levels that stretch out dramatically to the raised horizon.
settles upon a word that will drive her artistic aspirations for the coming year. “Build” and “explore,” along with other commands, help her unravel her year and forecast her aspirational goals for the next. Diane has taken the lessons of her business world experience and applied them to the world of creative impulse. As she quotes her friend and fellow painter Bethann Moran-Handzlik, “Painters should paint with their nature intact.”
Abel Contemporary Gallery
Chris Gargan
Photograph by Larassa Kabel
Chris Gargan is a landscape artist and freelance writer working from his farm southwest of Verona. You can find his work at Abel Contemporary Gallery in Stoughton. He’s seen here with his dog Tycho Brahe.
Just minutes from Madison. Find us in Stoughton, WI and online.
AbelContemporary.com
524 East Main St. Stoughton, WI 53589 608-845-6600
Image: Allan Servoss
YOU MAKE THE MEMORIES. WE’LL MAKE THEM LAST. Whether it’s a beloved print or family heirloom, give your piece an artful presentation that will stand the test of time. OPEN Tues – Sat, 10am – 5pm Schedule an appointment or drop by
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question: “Which local restaurant is located in the space that previously housed the original Crandall’s Supper Club?” Enter by submitting your answer to the above question online at madisonlocallysourced.com or by email or mail. With your answer, include your name, mailing address, phone number, and email to mls@madisonlocallysourced.com or Madison Locally Sourced c/o ASJ Publishing LLC PO Box 559 McFarland, WI 53558 All entries with the correct answer will be entered into a drawing. Contest deadline is Februar y 4, 2024 .
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Thank you to ever yone who entered our previous contest. The answer to the question “ Which Greater Madison area business owner also coaches his communit y ’s high school mountain bike team? ” is Lane Smith of Sunshine Brewing Company. A Nitt y Gritt y gif t card was sent to our winner, Carol Crisp of Waunakee, WI.
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SOUTHERN WISCONSIN’S MOST CHARMING THEATER
The meticulously restored Stoughton Opera House is one of Wisconsin’s premier music theaters featuring legendary performers and cutting-edge contemporary musicians in the intimate atmosphere of an era gone by.
Your seat is waiting… Come early to the
Ghost Light Lounge! Delightful entertainers perform before the main show. Enjoy a selection of alcoholic and non-alcoholic beverages in the lounge throughout the show.
Our Exciting 2024 Shows Lots of New Shows Added!
• Sam Bush • Hot Club of • Willy Porter Band Cowtown • On a Winter’s Night • Ladysmith Black • Mia x Ally & Talisk Mambazo • An Evening with • Kruger Brothers Michael Perry • Michael Perry & • Victoria Victoria the Long Beds featuring Charlie • Them Coulee Boys Hunter • Marty Stuart & • BeauSoleil avec His Fabulous Michael Doucet Superlatives • Cherish the Ladies • BoDeans • Aimee Mann with • MadFiddle & Jonathan Coulton Hwy 151 • Steely Dane • Roy Rogers & the • Charlie Parr Delta Rhythm • Haley Heynderickx Kings & The Westerlies • Kathy Mattea • The Infamous • Ray Wylie Stringdusters Hubbard • Armchair Boogie • An Evening with • Tim O’Brien Band with Jorma Kaukonen special guests Martha • The Ballroom Scanlan & Jon Neufeld Thieves • Los Lobos • Mama’s Broke • Louisiana Calling with • Corky Siegel’s Sonny Landreth & Chamber Blues The Iguanas ... and More! • Opera for the Young: Beauty & the Beast 381 E. MAIN STREET STOUGHTON, WI
608.877.4400 WWW.STOUGHTONOPERAHOUSE.COM