Madison Locally Sourced–May/June 2023

Jennifer Denman, Crea Stellmacher, Linda Walker

Lisa Abler, Olivia Seehafer

Jeanne Engle, Dr. Lori Scarlett, Stoughton Hospital

Tadsen

Linn Roth, Fred Stonehouse

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The support we’ve received from readers and clients in response to our recent changes has been tremendous. We do what we do because we love our communities and want to support them by sharing stories, so when we feel the love coming back, it’s pretty darn perfect.

In a time when divisiveness can feel overwhelming, we need to pause to find common ground in the things that are important to all of us. It’s there we can meet, and if we each are willing to open up and listen and see one another with respect, we can come together. It’s easy to get lost in our own worlds and perspectives, but in spite of our differences, we can create great things together. It’s like great soups. On their own, the ingredients may feel satisfying, but when we bring them together, they can meld to create even more fulfilling outcomes.

We also need to take time to focus on our own well-being, which helps with our own personal health and allows us to be in a better place with others. Inside, we highlight Bandung and Rude Brew Kombucha as examples to feed our physical bodies, and we talk with Mare Chapman about meditation and mindfulness to feed our emotional and, if it fits your belief system, spiritual selves. In addition, if you or a loved one is experiencing a more pressing sadness, struggling with motivation, or feeling hopeless, Dr. Kenneth Robbins (contributed by Stoughton Hospital) shares how to recognize feelings of depression and what you can do to address them.

cover photograph

Sizzling Shrimp from Bandung taken by Eric Tadsen

photographs on page 3 ( left to right ):

Soldier by Fred Stonehouse

Mindfulness by Christine Sponchia from Pixabay

Rude Brew Kombucha taken by Eric Tadsen

Heidelberger House taken by Linn Roth

Because the well-being of your furry friend is important too, Dr. Lori Scarlett addresses how to choose a pet supplement. And we bring you a house that was built in 1951 for Dr. Charles Heidelberger, a cancer researcher at the University of Wisconsin—Madison, and his wife, Judith, that is now on the National Register of Historic Places.

Finally, we’re excited about our conversation with Fred Stonehouse, an associate professor of painting and drawing at UW—Madison whose work is well-known and widely exhibited both nationally and internationally.

Thanks for coming to visit. We hope you enjoy your time with us and that you come see us again next issue.

(Re)Discovering Bandung

by Kyle Jacobson

If you’ve lived in the Greater Madison area for a couple of months, you’ve already started figuring out your favorite places to eat. But even after living here for 20 years, you’re still discovering new favorites and rediscovering old ones. Bandung has been around 23 years, and whether it’s their almostinvisible location at the west end of Willy Street or just a lapse in routine from the pandemic, you’re missing out if they’re not currently on your radar.

But that’s okay with co-owner Julie Adriansjach. She’s been educating the public on everything offered at her and her husband’s Indonesian restaurant since they opened. Sure, in the beginning, questions centered more on geography and culture, but with humanity embracing its sideways evolution into becoming ever-connected androids, the questions now focus on intricate details about the food.

To better understand Indonesian food, you have to know who was living on each island of the archipelago. There are Chinese influences, Japanese influences, Indian influences, and even Dutch influences. Being that Bandung City’s people are mostly of aboriginal Sundanese descent, it might be surprising that Dutch influences are present in their food along with the hallmark sweet and spicy flavors, a result of the oft-used palm sugar and sambal.

BoPo Chicken and Thai Iced Tea

Julie notes the distinct use of potatoes in Indonesian dishes is a result of Dutch colonization, but goes on to say the food-culture exchange wasn’t one sided. “The Dutch colonized Indonesia for about 300 years, so if you go to Amsterdam, you’ll find what’s called rijsttafel, meaning rice table, and tons of Indonesian cuisine with the Dutch cuisine.”

Speaking of, if it’s your first time visiting Bandung (the restaurant), you should go with the mini rijsttafel for two. You’ll get your choice of three entrées, including some gluten-free and vegan options. To name a few, there’s the spicy Daging Rendang, featuring beef, potato, Indonesian spices, and lemongrass; the smooth Opor Ayam,

featuring marinated stripped chicken, potato, bamboo shoots, and lemongrass in a velvety coconut broth; and a variety of tempeh-focused dishes. Since everything is cooked fresh to order, you can ask for no spice, mild, medium, hot, or extra hot. And if you want to take a trip to your ethereal hell, there’s spice for that too.

As with Japan’s miso and China’s tofu, tempeh is Indonesia’s take on soy. Whole beans go through a cooking process, drying process, and fermentation process. Out the other end is something like a granola bar with a smokey, nutty flavor and a meaty texture. Julie and Pram, husband and co-owner, actually wholesale their tempeh, and why wouldn’t they? It’s not easy to make, and they’ve perfected it. You won’t just find their product at local co-ops, but in dishes at local mainstays, including Monty’s Blue Plate and Green Owl.

Pram’s cooking knowledge comes from what he learned from his mother, and his skills are so integral to the restaurant’s

Sample of our Mini Rijsttafel for Two

Tempeh in raw form on a banana leaf and Nutty Coconut drink

- top left clockwise: Jasmine rice, Ayam Kunyit, Daging Rendang, Sambal Goreng Tempeh

success that when there was a family wedding in Indonesia, he couldn’t justify leaving Wisconsin. Julie remembers the situation as the first time she visited Indonesia. “I went right after September 11 in 2001. ... ‘You need to be a family representative.’ So I’d never been out of the country before in my life. I was so excited because I was going to meet this part of the family I’ve never met

before.” Julie fell further in love with the culture and people, and today, the walls of the restaurant are adorned with authentic Indonesian pieces amassed over the years.

Random question/awkward transition: how many Indonesian restaurants do you think there are in Wisconsin? I don’t know either, but Julie says you could count them all on one finger. When Julie and Pram decided to open an Indonesian restaurant, they were going where no Southeast Asian restaurant in the area had. The space they bought belonged to a relatively new Thai restaurant whose owners just couldn’t fit the undertaking into their lives.

“When we took over the restaurant way back when,” says Julie, “the woman was very concerned with her customers, so she taught my husband how to make those dishes. She wanted to make sure her customers were okay, which was super sweet. [Pram] might’ve changed things a little bit. Our Pad Thai is a lot different than others, but it’s one of our number-one sellers.” Pad Thai isn’t Indonesian, but Pram is quite adept at the fusion aspect of the menu. With a few alterations, like subbing out the fish sauce and cilantro, Pad Thai fits well into the menu and gives customers an entry point into Indonesian cuisine.

Madison’s LGBTQ magazine since 2007

Our food is going to prove itself, and you’re going to want to come back.

Bandung Rica with Chicken and Spotted Cow

There’s something in the sauces at Bandung that you won’t find in most other Southeast Asian restaurants. “We use candlenut,” says Julie. “It’s something very specific in Indonesian cooking. It’s called kemiri nut. It’s in the macadamia nut family. It’s crucial in Indonesian cooking. It’s used more as an aromatic agent, so it’s ground up finely in some of the sauces. That’s what makes our fried rice that Indonesian fried rice.”

Another Indonesian staple is lontong. Think of it as a rice cake...because that’s what it is. “We take a botan rice, so a stickier rice, then we half cook it and wrap it up in a banana leaf.” In Indonesia, you’ll typically find blocks of lontong stacked on one another, but Pram’s presentation is much more elegant.

And that’s the magic of Bandung: Pram’s expert culinary abilities and Julie’s eagerness to educate. I initially imagined this article being about Pram and Julie’s lives from the moment they met in college. How Pram worked in the food industry since high school. But it just seemed more appropriate to share Julie’s energy through her enriching spirit.

If this is the first you’ve heard of Bandung, Julie says you “shouldn’t care that we’ve been here for 23 years and this is your first time in the door. For me, you’re in the door. Our food is going to prove itself, and you’re going to want to come back.” There’s a lot more Bandung has to offer, and Julie and her staff are ready to share.

Kyle Jacobson is a writer who likes second chances so much he goes out of his way to screw things up the first time.

Care

Photographs by Eric Tadsen

Photograph by Barbara Wilson Kyle Jacobson

and OrthoTeam Clinic Shoulder

accept over 160 area insurance plans including Dean Health Plan and Quartz.

Are You or a Loved One Living with Depression?

According to the National Institute of Mental Health (NIMH), 21 million adults in the United States had at least one major depressive episode in 2020. This is the latest data available, but it would be no surprise to see that number even higher in 2023.

With such a sweeping occurrence, it’s important to recognize signs of depression in yourself or a loved one. Dr. Kenneth Robbins, clinical professor of psychiatry at the University of Wisconsin School of Medicine and Public Health and medical director of Stoughton Hospital’s Geriatric Psychiatry Department, shares helpful information on this crucial topic.

What Does It Really Mean to Be Depressed?

Everyone gets sad from time to time. That is not categorized as the clinical definition of depression. Individuals who are living with depression lose the capacity for joy for an extended period of time.

Additional symptoms include eating too much or too little, problems with focus and concentration, a change in sleeping patterns, alcohol or drug abuse, and feelings of hopelessness. In the most severe cases, people may experience suicidal thoughts, make a suicide plan, or attempt to commit suicide. What’s problematic is that depression can look and feel different to each person.

“For some people, the primary symptom is sadness or very little energy. They withdraw. They just want to cover themselves with a blanket,” explains Dr. Robbins. “For others, anxiety is the primary symptom and they’re more agitated. Those are the people with less sleep and who tend to eat nervously.”

What Can Be Done?

Dr. Robbins urges individuals to first acknowledge there’s a problem, one that’s more than a state of unhappiness. Depression is actually a biological issue. It’s related to changes in brain chemistry.

“We now know that when somebody has serious depression, there are changes in the way the body’s immune system works. There’s a whole cascade of physiologic changes, and so one needs to acknowledge it’s there and it’s a problem, and they should get help. There are very effective treatments for depression.”

Experts propose the most effective treatment is a combination of antidepressant medication and talk therapy. Different types of medications address different needs. Some are more stimulating, which can be helpful for a person who has no energy. Others help people sleep. That can be beneficial for an individual who is struggling with insomnia.

“Different antidepressants have different ways in which they work neurochemically. In turn, they may have different side effects. It’s almost always possible to find an antidepressant that’s going to be helpful to the person with depression. When it’s combined

with talk therapy, where somebody who has the skills to know how to help a person with depression, it can make a gigantic difference.”

What to Do if a Person Is Suicidal

Because depression manifests in various ways, it can be challenging to identify it in another person. However, a clear indication is when someone mentions suicide—even in passing. Should that happen, it’s time to act immediately.

Dr. Robbins urges the concerned person to encourage the suicidal person to talk about what they’re feeling. “People are often afraid that if they talk about suicide, it’s going to put ideas into someone’s head. We know very well from a number of studies that’s not the case. In fact, if you can get someone to talk about it, it dramatically lowers their risk of actually making such an attempt.”

EXample questions to ask:

• Are you feeling hopeless?

• Have you thought about causing your own death?

• Do you have a plan? What is it?

• Is this something you plan on doing right away?

• Is there something that’s stopping you?

For most people who are thinking about suicide, it’s a relief to have someone who’s interested and willing to listen. The process itself can decrease the risk of them making a suicide attempt.

The next strategy is to expand the field. People who are closest to the person who’s thinking about suicide need to get involved. “If they have a significant other, adult kids, parents, or close friends who they have been too embarrassed to tell, this is the time to encourage them to do it,” says Dr. Robbins. “Of course, if it’s a situation where you can remove the method, then by all means, do it. If somebody is thinking about shooting themselves and there’s a gun in the house, get it out of the house until the person has been properly treated and the suicide risk is dramatically less.”

Addressing Unique Needs of the Geriatric Population

One population Dr. Robbins wants to raise awareness about is the geriatric sector. Often, older people are more vulnerable to depression and suicidal ideations. They also tend to be susceptible to risk of medication interactions.

“If someone needs inpatient care to treat their mental health problem, the multidisciplinary team at Stoughton Hospital and other professional

facilities have the skills to work with people who not only have psychiatric difficulties but medical difficulties. With older people, there’s often an interaction between medications. Experts assess their medical problems and the psychiatric difficulties they’re experiencing, and they do it in an environment where they are around other older people. That’s somewhat comforting.”

Contributed by Stoughton Hospital . stoughtonhealth.com

Rude Brew Kombucha The Good Stuff

by Kyle Jacobson

The Temptations might like the way you do the things you do, but I’m more interested in why we do the things we do. Not to question the motive behind a compliment, there’s just more intrigue in learning what’s firing off our impulses and leading us to where we are now. At Rude Brew Kombucha, the motivation is family, and even the everpolite Lacy Rude didn’t see a business in kombucha until some of the last dots started to connect.

Initially, when it came to figuring out what Lacy would do for her career, she only knew she wanted to help people but was thinking in terms of something more traditional, like becoming a therapist. Then the kombucha idea came floating in her head, and it turns out she just needed the right motivation to pull the

trigger. “After my dad died, I made a snap decision to just do it,” says Lacy. “I was working a lot of the time, full-time as a therapist and case manager. I was halfway through my graduate degree and just dropped out.”

Though there’s still plenty room for another kombucha place in the Greater Madison area, that doesn’t mean it’s not important to set yourself apart. For some, like myself, their guts take a beating from kombucha’s intense carbonation. Lacy’s product, in contrast, is a bit more mild, and her brewing process generally creates something much more chill in the mill...easier on the stomach.

“I pretty much just started by selfishly making kombucha how I wanted. I

Rude Brew has been a nice twist of my parents’ legacy and their memory and embracing the good stuff.

wasn’t brewing for anyone else. Then people were like, ‘I don’t like kombucha at all. I hate kombucha. But I like this kombucha.’” Rude Brew might not be what everyone wants or expects from their kombucha, but those who dig it can rest assured they’re getting those same health benefits.

Her flavors typically go in a more fruit-forward direction, and she uses Wisconsin-grown fruits and herbs for her flavor infusions. I could write an article just on all the varieties of kombucha Lacy makes: Blueberry Basil, Grapefruit Rosemary, Ginger Pear, Chicha Morada, Blueberry Sweetgrass, and Strawberry Kiwi Hemp for starters. Aside from just having seasonal flavors, there’s a seasonal bent to some staples as well. Take Buds and Petals, made from a bunch of Wisconsin-grown flowers and herbs. When nettle is in season, into the brew it goes. Same with bee balm. Whatever the time of year, you’re going to experience something reflective of the world around you.

Rude Brew is also an extension of Lacy’s father. The connection to the man he was is very much entwined in the spirit of each brew. “When I was growing up, my dad was a hobbyist. Lots of kitchen, craft, outdoors, woodsman, just a very versatile dude who did a lot of interesting things. So he made kombucha moonshine, he did woodworking, made turkey calls out of turkey bones, grew pot, he did all kinds of weird stuff. I had to help him with parts of the kombucha. One of my chores was taking a wheelbarrow of compost out to the woods into this pile. I remember watching him make kombucha and helping with parts of it. Then he would try to get me to try it, and I wouldn’t. It looked weird, and it was in this gross old bucket. I was like, ‘I’m never touching that, ever.’”

She also remembers going with her dad to visit a guy living off the grid in a giant bus. He had goats that came in and out of the bus, and he even had his own apiary. This is where Lacy’s dad went to get his SCOBY, the cellulose mat housing bacteria and yeast cultures needed to make kombucha, for what he called his mushroom tea.

“I wish [my dad] could see what’s going on,” says Lacy. “Maybe he can. Who knows what’s happening in the universe. ... This has been a nice way for me to be

able to work through grief and embrace positive parts of my mom and dad. It helped to take so much weight off of myself with the other stuff that wasn’t so pretty.”

As much as she adored her father, Lacy struggled with his last years watching him and his wife succumb to opiate addiction. Even when he was becoming less the man Lacy knew through his addiction, he still lit up when she brought in new kombucha

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flavors for him to try. It’s a cautionary tale, but when our worlds look like they’re crumbling, something we might’ve never really noticed is still holding them up. Lacy embraces her past because the messages and lessons are important to her.

“I try to bring awareness to addictionrelated stuff. Like this cool person that had all these cool hobbies and was a loving parent got addicted to a thing and died. It takes the stigma away from who has these issues. It’s important to reduce those stigmas and remind people that folks like that were human beings. It’s not that people are born in the gutter, then you stay in the gutter and you die.”

Prolific drinker Ernest Hemmingway once said, “Every man has two deaths: when he is buried in the ground and the last time someone says his name. In some ways, men can be immortal.” There’s another aspect to this idea that rarely gets discussed, and that’s the size of the wave each of these deaths creates. Lacy is amplifying her family’s cosmic wave through Rude Brew Kombucha in a way that extends beyond the life of her business. From her parents, to herself, to her children, on and on, the lessons and identities passed down continue to build upon themselves in each generation. “Rude Brew has been a nice twist of my parents’ legacy and their memory and embracing the good stuff.”

®

Embrace the good stuff at Hy-Vee, Willy Street Co-op, Woodman’s East and Sun Prairie, Regent Market, and at select Greater Madison area coffee shops.

Kyle Jacobson is a writer who watches made-for-television sci-fi movies while reading Rousseau because context is important.

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Wiser and Kinder

Man do we beat ourselves up. At least I do. Every little mistake, anything I could’ve done or not done to make everyone else’s experience at a get-together just a little bit better. Then there are the things out of our control we choose to be hyperaware of, the places our attentions hang their hats. I find it’s a recipe for disaster only missing a dash of anger, anxiety, or overall negativity.

But this isn’t meant to just be an article for people like me. Any one of us can benefit from practicing mindfulness, and we don’t need a yoga studio to get there. Mare Chapman, author of Unshakeable Confidence, stresses the virtue of being wiser and kinder to ourselves, effectively swimming outside life’s current from time to time to slow things down. Before we go all Genesis and get in too deep, let’s start with what exactly Mare means when she discusses mindfulness.

“Mindfulness is a skillset that’s cultivated, and it’s the ability to be aware of just what you’re experiencing in the present moment. What you’re thinking. What you’re feeling in your body. What emotion might be here. Basically, what you’re seeing, smelling, tasting. It’s the ability to be aware of that and then learning to respond with acceptance, with curiosity, with

interest, with a kind of friendliness rather than a judgement or thinking I shouldn’t be experiencing this. Just opening to it.”

In a nutshell, we should be curious about the things we’re feeling then respond in a more skillful, more compassionate way. “It’s a way to train our mind to become our friend, rather than being our enemy or bully.”

True, there’s a societal component creating this need to be perfect, but we need to first be aware of this demand before we can respond more wisely. The research Mare has done suggests that our minds have between 67,000 and 120,000 thoughts in any given day. Out of those tens of thousands of thoughts, about 80 percent of them are reruns. These reruns create themes that often govern our worldviews, self-image, and behaviors.

“Our minds can be so creative and brilliant, but they also can cause our hell. Our habit is to automatically believe our thoughts, but our minds are just making up thoughts all the time. Some of them are true and helpful, but a whole lot of them are not. So it’s really important to be aware of what we’re actually thinking. Remember it’s just a thought.” After you learn to acknowledge a thought for what it is, you can learn to let it go.

Of course, not every negative stimulus initially comes from within. Triggers are very often external. But when you’re pissed off, Mare says we’re better off if we immediately acknowledge the feeling. “All right, here’s feeling pissed off right now. What’s it like? What am I telling myself? Oh, that person is so annoying. Why are they always like this? Oh yeah, I can see that my mind is really creating a reaction.”

By finding a wiser and kinder way to respond to those feelings, we can more easily understand the other person’s behavior. Perhaps that individual who got on your nerves is going through something themselves. Maybe it’s just taking a moment to put your relationship with the person in front of this moment of frustration. “The biggest view of this practice is that we’re all in the same boat. ... We all get caught up in stress and misery. And we all want to be stable and happy.”

If we can all agree a more mindful world would be a better world, then the next step is to work on becoming more mindful ourselves. Yes, everything discussed to this point is all well and good, and I’d like to be that wiser and kinder person, but how? The answer is meditation, and the good news is it might be more manageable than you think.

Worth noting, there is more than one type of meditation. Concentration meditation involves focusing on an object or on our breathing. Your attention is held without interruption or distraction. But mindfulness meditation is fundamentally different.

“You do start with the breath because the breath gets us into the present moment. It’s kind of the anchor; I call it the home base in the practice. But then you pay attention as you’re meditating to whatever arises.” For example, you might hear a sound, so you focus on that. How it comes in and how it fades

away. “Or you’re paying attention to the mind thinking. You practice relating to the story by noting it and coming back to the breath, so you’re learning to let go of your thoughts when you want to.” If you can find even five minutes a day to start out, you’ll notice the benefits almost immediately. The more you practice, the longer those benefits stay with you until they’re part of who you are.

Mindfulness meditation doesn’t have to be formal. Mare suggests doing something she calls Dropping In. “First, intend to Drop In it and feel your body breathing three breaths. Then ask three core questions. What am I actually experiencing right now? How am I relating to this? Given what I’m experiencing and how I’m relating to it, what’s a wise and kind way to respond to myself?”

Everything we focus on to improve ourselves is some sort of exercise, and where we make the effort to be wiser and kinder could be called the mindfulness gym. The time I take to beat myself up would certainly be better spent going to my gym and sorting out my experiences. There, I can learn to not take my experiences so personally, recognize the narrative my mind has created, and remember what it is to be human and participate in that connection.

Kyle Jacobson is a writer and editor who thinks William Shakespeare was known as Shakes by his contemporaries and that the phrase what’s shakin’ originated from people asking about his new play.

Photograph by Barbara Wilson Kyle Jacobson

Mindfulness is a skillset that’s cultivated, and it’s the ability to be aware of just what you’re experiencing in the present moment.

How to Choose a Supplement

by Lori Scarlett, DVM

Chondroitin sulfate. Glucosamine. Omega-3 fatty acids. CBD oil. These are just a few of the many over-the-counter supplements you can buy for your pet. Just like human supplements, there are many different brands and different formulations. Pet supplement sales in the United States alone were over $600 million dollars last year! Should you be giving your pet any supplements? How do you choose which one and which brand is most effective? How do you know if your dog would benefit from taking a supplement?

Ideally, any product we give to our pets would have wellcontrolled, peer-reviewed, and published studies showing the ingredient was effective for the medical condition as well as safe at the dose given. But in most cases, the ingredient hasn’t been studied in dogs or cats extensively (you can’t extrapolate effectiveness from human or mice studies), and the claims on the label are anecdotal or purely the imaginings of the marketing team.

The first thing to know before buying a product for your pet is that there are no regulations for supplements. There is no governmental body overseeing the production and making sure the manufacturer is following good practices, assessing the overall efficacy or safety, nor assuring that the supplement contains what is claimed on the label. The manufacturer is solely responsible for their product. It’s a buyer-beware market.

Besides being expensive, supplements can have a negative effect on the nutrients in your pet’s diet (such as too much calcium), they could interact with other medication your pet is taking, and they could be contaminated or adulterated with other ingredients that could be harmful to your pet (steroids, caffeine, etc.). Some supplements, such as blue-green algae, can cause liver injury if inappropriately given. Many supplements for pets come in tasty chewable form. If your dog eats more than the recommended dose, they can become very sick and require hospitalization.

One thing to look for on a supplement label is the National Animal Supplement Council (NASC) Quality Seal. Companies that display this seal on their products must have quality controls during the production of the supplement so that they provide a consistent, quality product. They must have a reporting system to monitor any adverse reactions

in pets taking the supplement, include specific warnings or cautions for particular ingredients recommended by the FDA, comply with stringent labeling guidelines, and submit to random product testing by an independent lab to ensure ingredients meet the label claim. Many studies of human supplements have shown them to contain widely varying amounts of the ingredient, and pet supplements are no different. If you’re looking at a supplement and it doesn’t have the NASC seal, you may want to move to the next product on the shelf.

Check the bottle for a lot number and expiration date. In the event of an adverse reaction, lot numbers help the company track the original source of the ingredients. An expiration date suggests that the ingredients have been evaluated for duration of activity and stability.

Only choose a supplement if the label lists all the ingredients and the amount present. If you’re looking at a probiotic, it should list the specific bacteria and strain (such as Lactobacillus casei NCIMB 30188) as well as how many colony-forming units (CFUs) are present when it’s manufactured.

One of the main supplement duos for dogs and cats is glucosamine and chondroitin sulfate for joint health. The jury is still out on the effectiveness of glucosamine in humans, let alone dogs. If your dog is already painful due to arthritis in multiple joints, glucosamine probably isn’t going to be very helpful. Chondroitin is often included with glucosamine, which makes the product more expensive.

Research has shown that if you give chondroitin and glucosamine prior to a joint injury, it can help decrease

inflammation in the joint. There are many products on the market that contain glucosamine and chondroitin along with other ingredients that may be more effective, like avocado soybean unsaponifiables (ASUs), eggshell membrane, green-lipped mussels, curcumin, and Boswellia serrata (a tree extract). Supplements containing these ingredients are expensive and best bought through your veterinarian, who has likely done some research to choose the brand they think is most effective.

What about CBD? Again, there are a lot of manufacturers who jumped on this bandwagon. Do the products contain what the label says? Are they effective? Are there scientific research papers to back up any label claims? One brand, ElleVet, has both research and the NASC seal. Their products also have high amounts of CBDA, which is better absorbed than CBD and is more potent for anxiety, pain, nausea, and inflammation.

Omega-3 fatty acids are one supplement to consider for a variety of different conditions, and there is good research to back up its use. Depending on the dose, omega-3 fatty acids can be beneficial in pets with allergies, heart disease, kidney

disease, cognitive dysfunction, and osteoarthritis, but they can have adverse effects: gastrointestinal upset, diarrhea, high levels of mercury, and weight gain. Human omega-3 products may also contain vitamin D or calcium, which may not be appropriate for a dog or cat.

Some prescription dog foods contain high amounts of omega-3 fatty acids, but over-the-counter foods touting they contain them don’t really have very much. It’s best to get fatty acid supplements from your veterinarian, who can determine the best amount for your pet based on the medical condition and weight of the pet.

So before you get sucked in at the checkout counter of your local pet store by all the bright labels and amazing claims of pet supplements, know what results you’re hoping to see, check the label for an NASC seal, and talk to your veterinarian about which supplements they carry and recommend. Ultimately, your pet and your pocketbook will thank you.

Lori Scarlett, DVM, is the owner and veterinarian at Four Lakes Veterinary Clinic. For more information, visit fourlakesvet.com.

Dr. Lori Scarlett

The Dr. Charles and Judith Heidelberger House on Madison’s near-west side has been a prominent landmark since it was first constructed in 1951. With its twoand-a-half-story, canted, full-height window wall, this house represents an excellent, undamaged example of the modern movement. It was designed by prominent Madison architect and former member of Frank Lloyd Wright’s Taliesin Fellowship Herb Fritz Jr. and placed on the National Register of Historic Places in 2017. At the time of its construction, the Heidelberger House was like nothing else in Madison.

Five years later, Fritz Jr. designed a new two-story-tall master bedroom addition using the same construction materials as the original house. The addition does not detract from the design of the original house and maintains its integrity with an attached garage and principal living

Dr. Charles and Judith Heidelberger House

by Jeanne Engle

areas on the first floor and bedrooms in the basement, fully exposed because of the slope of the site. Three of the four main facades of the house have concrete block walls. The southwestfacing side is comprised of a dramatic outward-sloping, continuous wall of glass made up of 120 smaller windows. According to the Register nomination, “The house possesses an excellent, highly intact interior that features tiled floors, many of which are now carpeted, and walls that are comprised of either painted concrete block, are plastered, or else sheathed in Philippine mahogany plywood sheets.”

Dr. Charles was a cancer researcher at the University of Wisconsin–Madison. He cited the death of his mother from breast cancer as one of his reasons to go into cancer research. Dr. Charles earned a PhD in organic chemistry at Harvard and came to UW in 1948. He began as assistant professor of oncology at the McArdle Laboratory for Cancer Research. Dr. Charles was awarded an American Cancer Society professorship in oncology in 1960, a position he held until 1976. That year, he accepted an appointment as professor of biochemistry and pathology at the University of Southern California and as the director of basic research of the USC Comprehensive Cancer Center.

During the course of his career, Dr. Charles developed fluorouracil, a drug

widely used in the treatment of several forms of cancer. The drug’s success helped to drive a new era of cancer treatment by chemotherapy when only surgery and radiation had been previously available. Dr. Charles died in 1983 at age 62, killed by the disease he had spent his career fighting.

Judith Heidelberger is prominent in her own right. In 1986, she became the second-oldest liver transplant recipient in the country. Surviving until 2003, she became the oldest UW transplant patient.

Their daughter, Nina Heidelberger Rosefelt, enjoyed her years growing up in her parent’s house. “With all the windows, we could see so much that I felt like I was part of the outdoors. The light in the house would always be changing depending on the time of day. Though storms could be scary, they were spectacular to watch.”

The Heidelberger House is currently owned by Linn Roth and Jean Martinelli and has undergone extensive renovation since Linn purchased it in 1988. “When I first saw it, the house was in terrible shape. The front porch was stacked with old newspapers, the front room had rotten curtains hanging down from the ceiling. But I could see what it could be. The uniqueness of the architecture appealed to me.”

Renovation of the Heidelberger House has been a journey for Linn, former owner of an electronics company, and Jean, retired English teacher at West High School. Linn worked with Associated Housewrights, a local firm that also restored the Historic Indian Agency House in Portage. Major Heidelberger House projects have included windows, roof, bathrooms, and kitchen. Linn says, “Before the renovations, we used to get frost on the inside of the windows. But with double-pane glass, insulation installed between the ceiling and a new roof, high-efficiency furnaces, and passive solar heating, it’s not that bad a winter heating bill.” He also notes “something interesting occurred when the old roof of tar and gravel was removed and replaced by a rubber membrane roof. The inside ceilings actually rose because the weight of the roof lessened.”

When it comes to renovating a historic home, Linn notes that sometimes the design at the time it was built just won’t accommodate today’s layouts. For example, Linn says, “Our kitchen is very narrow, making it easy to find things, but when we wanted to replace the appliances, we found that only two refrigerators were available that would fit into the space occupied by the old one. We could have installed one that was larger, but it would have meant cutting the Philippine mahogany cabinets, and that was just not an option.”

Linn advises anyone wanting to restore a historic home to “make decisions realistically but still go with what you have. I came to learn that with new technologies one can do pretty well to restore a place to its former grandeur.”

The Heidelberger House is considered one of Fritz Jr.’s early masterworks. Fritz

Jr. apprenticed to Frank Lloyd Wright from 1938 to 1941. According to his son, Ty Fritz, a retired general contractor, Fritz Jr. was probably influenced by his own father, an architectural draftsman who worked for Wright, as well as by his admiration of Wright. The Fritz and Wright families were close. Fritz Jr.’s grandfather was one of the original stone masons who helped to build Taliesin. Both of Fritz Jr.’s sisters married Wright apprentices. One of them was even given away by Wright when she married.

Fritz Jr. designed houses for a number of UW professors. “They didn’t have a lot of money, so they were looking for lowbudget, efficient house designs,” says Ty. “My father could get more out of a sheet of plywood or set a building on a place better than any architect I ever worked for. It was fun to build his designs.”

Along with his architecture business, Fritz Jr. and his wife, Eloise, opened Hilltop Girls Camp in Spring Green in 1947. A longtime camper who started during the second season and then went on to be a counselor says, “It was an organic place. Herb would move buildings, like schoolhouses, onto the property and then repurpose them. It was important to him that we lived in a creative, artistic, beautiful environment.” Hilltop is now run by Ty and his wife, Janelle, as an event venue.

Frank Lloyd Wright said, “Every great architect ... must be a great original interpreter of his time, his day, his age.” It would seem that both Fritz Jr. and Dr. Charles, even though not an architect, would qualify for greatness, each making a contribution to humanity in a profound way during his day.

Jeanne Engle is a freelance writer.

Photographs by Linn Roth .

Jeanne Engle

Photograph by MOD Media Productions

Fred Stonehouse

by Kyle Jacobson

We all have the power to deny the world around us by holding it hostage to our own strict definitions. But those certainties can be weakened by perspective—that which gives each of us the power to build understanding. Bluntly speaking, many of us hold our truths to be self-evident because our egos can’t take a hit.

Fred Stonehouse, instead, chooses to listen to reality knowing full well there’s a good chance the lines of communication get crossed. His pieces disregard time, breathing new life into past fine and folk art traditions, often with a sense of humor. Before he knew he was an artist, before he even knew there was

something trying to speak to him, Fred still felt the energy of that voice and followed the impulses it gave him.

Spartan-Atlantic, circa...a long time ago. This was the Walmart of the age, complete with tools, towels, and slacks. Also, cheap toys. “I was so young that my shorts didn’t have pockets,” says Fred. “There was a little stegosaurus. Something about the color of it was very vivid. It just hit me like a hammer between the eyes. Damn, this is a thing of beauty.”

Without a thought, Fred stuck the dinosaur in his mouth and left the store with his mother. From Fred’s perspective, the story doesn’t have a happy ending. Fred’s mother soon found out why her son was so quiet in the backseat and made him return the dinosaur. “I recognized years later that the compulsion to possess an image somehow was stronger than my sense of right or wrong.”

The result of taking in the world with a compulsory feeling of connection to the point of fated ownership results in pieces that have high degrees of familiarity to the viewer, yet are distinctly from Fred’s imaginings. In other words, Fred steals some really cool ideas and then puts a lot of himself in them to make each one his own. And there’s something really involved about his work. You can’t walk away without appreciating the time spent creating each piece, as though a necessity of pronounced humanity exists with each stroke of his brush and each cut of his knife.

Working with his hands is something Fred appreciated since his younger days. Before he even knew art was a legitimate career choice, Fred thought he’d grow up to be an auto mechanic. At Milwaukee Tech, he participated in the

credit toward his degree.

“I realized that when you’re working on cars at the shop at school, if things don’t go that well that day, you’re just like, ‘Let’s go get some beer, forget about it, come back tomorrow.’ When Mr. Johnson is waiting for his car, you don’t have that luxury. ... It’s a shitty, hard job. We don’t work on hotrods. I was fixing old men’s Buicks all day.”

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Saturday 9am–5pm and Sunday 9am–4pm Downtown Spring Green West of Madison on Hwys 14 and 23

Interdisciplinary Cooperative Education program so he could work in a garage for

an ever-shifting perspective guided by unveiled memories and relationships

So Fred went to the guidance counselor to tell them that the whole auto mechanic thing wasn’t going to work out. The counselor asked what Fred liked to do. Since he was in kindergarten, Fred had been receiving compliments on his drawings and artistic works. He casually mentioned that he wanted to draw, and the counselor said an art degree might be what Fred was looking for. This was news to Fred, and his perspective shattered. You can go to college for art? Exciting as it was, he still told his parents he was going to school to be an architect.

When Fred finished his bachelor’s degree and the time came to pursue his master’s, he instead had the opportunity to display his art at a show in Chicago with a dealer he regularly visited. It seemed like a one-off thing but would

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lead to doing shows across the United States and Europe for much of his career. Years later, another opportunity presented itself. Though Fred only had his BA, a friend reached out to see if he was interested in becoming a professor at the University of Wisconsin−Madison, and Fred took the position.

Through teaching, Fred had found the piece of his life that was missing. Sure, he’s had discussions on art with other artists, but those conversations always grew redundant because they all share the same general knowledge to a large degree. Now he was doing something that enhanced the lives of people who were just starting to see the art world at large.

shoes as much as possible. It helps you understand how they make work and where they come from. It’s way more interesting for me is to try to get inside their processes and to think like them. If I approach their work thinking like I think, that’s not much use to them. If I can think like they’re thinking, but with everything I know brought into it, I can maybe give them some good advice.”

The side effect of teaching has led to growth in Fred’s work as well. He says that art isn’t an upward trajectory of evolution. “I think it’s more like a wheel, where you’re constantly moving around. As you’re traveling, sometimes shit rolls off and you pick up other stuff. You’ll pick up a nail. A tire gets dirty; it starts wearing out. Suddenly, you’ll come back around and say, ‘Oh yeah. I forgot about that.’ You’ll pick it back up again, and it gets back on the wheel. You’ll discover missed avenues you haven’t picked up on in the past.”

With an intricate understanding of the chaos life in art can bring, Fred works

Abel Contemporary Gallery

Image: Allan Servoss

Talismans

Midsummer

through an ever-shifting perspective guided by unveiled memories and relationships. His creations compel many different audiences for just as many different reasons. Some find it moving. Others pick up on the humor. Some just respond to the image in a way akin to Fred and his stegosaurus. With so many points of entry into Fred’s work, he’s just as excited to hear his audience’s interpretations as he is to share each piece with them.

Kyle Jacobson is a writer who believes George Harrison was the Paul McCartney of the Traveling Wilburys.

Photographs provided by Fred Stonehouse

Photograph by Barbara Wilson

Kyle Jacobson

can’t walk away without appreciating the time spent creating each piece

contest Win a $50 Gift Card!

question:

“What is the name of Wisconsin’s only Indonesian restaurant?”

Enter by submitting your answer to the above question by email or mail. Send us your answer with 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 May 26, 2023.

good luck! winners

Thank you to everyone who entered our previous contest. The answer to the question

“What business is located in the building that was previously home to Rowe Pottery?” is Cambridge Market Cafe. A Nitty Gritty gift card was sent to our winner, Faith May of Verona, WI.