Madison Essentials Magazine August 2015

MADISON ESSENTIALS m

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CONTENTS august 2015–october 2015

vol. 43

Formerly Madison Originals Magazine

publisher

Towns & Associates, Inc. 126 Water Street Baraboo, WI 53913-2445 P (800) 575-8757 • F (608) 356-8875

essential art

MadisonEssentialsMagazine.com

Win Byers........................................28

editor

association

ajohnson@madisonessentialsmagazine.com

Walking with Madison Audubon

Amy S. Johnson

contributing writers

Society...........................................10

Jeanne Carpenter, Yvette Jones, Cara Lombardo, Jared A. Vincent, Liz Wessel, Holly Whittlef, Joan W. Ziegler

dining

publication designer

Discovering Belgian Beer at

Jennifer Denman

copy editor

Kyle Jacobson

director of production & design

Sa-Bai Thong....................................6 Brasserie V...................................20

entertainment Fermentation Fest..........................36

Jennifer Denman

home

director of technology & design

Improve Your Home’s Storage.......32

Barbara Wilson

graphic designers

Susie Anderson, Sarah Hill

photographer Eric Tadsen

additional photographs

Eric Baillies, Beyond Boundaries, Winthrop Byers, Closets by Techline, Kitchen Ideas Center, Arlene Koziol, Cara Lombardo, Madison Audubon Society, Metro Transit, Jeremy Mundth, Jeff Pieterick, Matt Reetz, Diane Schmidt, Stafford Rosenbaum, ZDA, Inc.

advertising director Amy S. Johnson

ajohnson@madisonessentialsmagazine.com

Respect, Remove, Repurpose: Keys for Landscape Renovations................................44

service Waiting for the Buses: Stretched to Capacity, Metro Transit Considers How to Grow.............18 The Laws of Small Business­: Five Legal Mistakes to Avoid.....40

shopping Little Luxuries .................................14 Baraboo Woodworks.....................24

(800) 575-8757x105

advertising coordinators

Mike Connell (608) 772-2028 Kelly Hopkins (608) 445-5556

administration

Jennifer Baird, Lori Czajka Evelyn Mattison, Krystle Naab Shayla Porter

including From the Editor................................4 Contest Information......................46 Contest Winners............................46 MadisonEssentialsMagazine.com

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additional copies Madison Essentials Magazine is

available free at over 150 locations.

If you would like a copy sent to you, please send mailing information and $3.00 (payable to Towns & Associates) for each magazine to Madison Essentials Magazine, c/o Towns & Associates, Inc., 126 Water Street, Baraboo, WI 53913.

subscriptions

To purchase an annual subscription (4 issues), send mailing information and $12 (payable to Towns & Associates) to Madison Essentials Magazine, c/o Towns & Associates, Inc., 126 Water Street, Baraboo, WI 53913.

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comments

We welcome your questions and comments. Please submit to Madison Essentials Magazine c/o Towns & Associates, Inc., 126 Water Street, Baraboo, WI 53913 ajohnson@madisonessentialsmagazine.com.

advertise

To place an advertisement, please call (800) 575-8757x105 or email ajohnson@madisonessentialsmagazine.com.

all rights reserved. ©2015

from the editor Thank you to the many readers and advertising sponsors who provided wonderful enthusiastic responses to our new name. Change can be a bit nervewracking, so we were very pleased to receive the positive feedback.

Our commitment to providing local dining information obviously hasn’t changed. In fact, it has expanded! We continue with two Madison favorites: SaBai Thong and Brasserie V. Sa-Bai Thong has served customers authentic Thai cuisine for over 20 years, and the popularity of Brasserie V led to an expansion, doubling the size of their restaurant and bar areas.

A stroll on State Street in downtown Madison is always sure to include a stop at Little Luxuries. Their front window lures you in with a sampling of fun, eclectic gifts and accessories. Stop by frequently because there is always something new.

My knowledge of Baraboo Woodworks was limited, but whenever I heard about them, it was good. I decided a feature was the best way to learn about them, and I certainly did. Now I can’t wait to visit!

I was just telling someone that I could easily fill my kitchen cupboards with the functional bowls crafted by Win Byers, and that it would make me very happy to do so. You’ll understand why when you see the images of his work. You’ll also learn that not only is he an accomplished potter, but an equally good guy!

We’ve included more interesting and useful tips for your home. Who couldn’t utilize ideas for storage? A couple of members from NARI share their expertise.

And when contemplating home renovations, don’t forget about outside spaces.

ZDA, Inc. always has great landscaping suggestions.

Of course there is more: Metro Transit, Madison Audubon Society, small business legal “don’ts” as suggested by a local firm, and additional things to do.

Go to it!

No portion of this magazine may be reproduced without prior written permission by the publisher, Towns & Associates, Inc.

amy johnson

Cover photo of Som-Tum taken by Eric Tadsen at Sa-Bai Thong.

Photos on page 3: top—Taken at Little Luxuries

by Eric Tadsen. middle—Tomato & Avocado Tartine taken

by Eric Tadsen at Brasserie V. bottom—Provided by Madison Audubon Society. This monarch in the Goose Pond Sanctuary was tagged as part of the Monarch Watch study.

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Stiff gentian and prairie dropseed are part of the habitat preservation efforts of Madison Audubon.

Photograph provided by Madison Audubon Society

Watch for the next issue November 2015.

Experience

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e ssential dining

SA-BAI Thong

By Jeanne Carpenter

Pad Thai with Shrimp For more than 20 years, customers have driven from near and far to eat at one of Madison’s most authentic Thai restaurant, Sa-Bai Thong. With locations on Odana Road and University Avenue, owner Arom Wichitchu takes pride in featuring creative monthly specials so popular that hundreds of customers come back to eat two or three times a week before the special changes.

Sa-Bai Thong on University Avenue was launched in the late 1990s, while the Odana location opened in 2001.

Arom’s sister, Taratip Buchli, manages the University Avenue location and says both restaurants are equally popular for dine-in, carryout, and delivery. She enjoys seeing regulars who visit as many as three or four times a week. Taratip attributes the repeat business to highquality food, good portions, and fair prices. “We pay very special attention to the quality of food we are purchasing and preparing. We only pick the best, so the dishes are consistently good.”

Monthly specials often feature traditional Thai spices and dishes with an American 6 | madison essentials magazine

twist, such as Honey Duck: a boneless duck with honey cranberry sauce, tomatoes, onions, grapes, shallots, and red pepper served with brown rice and a side of salad. Other dishes feature the restaurant’s famous Peanut Sauce, such as Peanut Sauce Noodle: rice noodles with sautéed chicken and shrimp, green onion, and carrots served on a bed of shredded lettuce and topped with crispy wonton noodle.

Arom says the allure of monthly specials is that they never make it onto the regular menu. So when a customer tries a monthly dish and likes it, he or she might return a dozen more times that month to get his or her fill before the special changes. “It’s fun to see the same people come back several days in a row because they like that month’s special so much,” Arom says. “It tells us we must be doing something right.”

Arom named his restaurant Sa-Bai Thong because the words mean golden banner in Thai. While the name may seem foreign, it is certainly not unfamiliar to the close-knit Madison community.

Shrimp Purse Over the years, the restaurant has been highly praised by both people who live in Thailand and Thai people who visit Madison. Arom says its reputation has expanded throughout Wisconsin, and customers from Milwaukee or Janesville often come to visit. “And they always return,” he says.

While most Americans may equate Thai food with simply “Pad Thai,” Thai cuisine is unique with rare flavors not found in other cultures. Arom says the distinct taste is light and fresh, often seasoned with chili, spices, and herbs.

The key is to make sure main ingredients and spices are delicately balanced to offset each other so one does not overpower the other. “Our Thai food is very balanced,” says Taratip. “It’s never just sweet or spicy. We try to make it just right for every customer.”

Many first-time customers order Pad Thai, which was made popular during World War II and has since become one of Thailand’s national dishes. Known in the United States as a fast, simple, and nutritious dish, the chefs at Sa-Bai MadisonEssentialsMagazine.com

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Mixed Vegetable Curry

The evidence of Sa-Bai Thong’s continual successes can be measured by numerous awards and recognitions throughout 20 years of operation.

Thong take Pad Thai to the next level, turning what can be a boring entrée into a big bowl of heaven with small rice noodles stir-fried with bean sprouts, green onion, shredded cabbage, radish, ground peanut, egg, and yellow tofu.

Customers have their choice of adding chicken, pork, beef, tofu, or shrimp.

At Sa-Bai Thong, even the curry dishes are unique. “Curry is everywhere,” Taratip says. “So we know ours can’t

be the same. We try to make our curry dishes different and delicious.”

One of Sa-Bai Thong’s most popular curry dishes is the Jungle Curry, featuring red curry with tofu, basil, broccoli, carrots, baby corn, bamboo shoots, red pepper, rhizome, straw mushrooms, and green beans with purple eggplant or shrimp. Another is Mus-Mun, with a dazzling splash of curry sauce, cinnamon, onions, coriander, anise, cumin, potatoes, apples, and peanuts. It’s served with a choice of chicken, pork, beef, tofu, mixed veggie, or shrimp.

The evidence of Sa-Bai Thong’s continual successes can be measured by numerous awards and recognitions throughout 20 years of operation, including dozens of “Best of Madison” titles for favorite Thai food.

“We are thankful for all of the customers that come from Madison and all over the state,” Arom says. “We try to make an enjoyable experience for them. They support us all year and keep coming back. Without them, we wouldn’t still be here.”

Jeanne Carpenter is a cheese geek and food writer living in Oregon, Wisconsin.

Yum Ta-Wai with Shrimp

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MadisonEssentialsMagazine.com

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essential association

Walking with

Photograph by Arlene Koziol

MADISON AUDUBON SOCIETY

By Yvette Jones

A pair of sandhill cranes fly over Madison Audubon’s Goose Pond Sanctuary, located 20 miles north of Madison in Columbia County.

On a cool Saturday morning in early April, a group of us meet in the parking lot of the University of Wisconsin Arboretum. There are a few puddles left from an overnight shower, and it’s chilly enough that some of us are still wearing gloves. A rolling suitcase is opened flat, revealing three rows of carefully packed binoculars. After everyone is properly equipped, Carolyn Byers, Education and Operations Specialist at Madison Audubon Society, runs through a few quick binocular tips, and we chat about bird guide books.

Our group ranges from those who can identify only the most common

Students from the Salvation Army Community Center enjoy an afternoon outdoors as part of their after-school program with Madison Audubon Society. birds to more experienced birders who have developed preferences among the leading guide books: Sibley, Kaufman, Peterson, and National Geographic.

The most frequently mentioned online resource is ibird.com. Carolyn provides a little background about herself; introduces Emily Meier, Madison Audubon’s Communications and Outreach Coordinator; and then we’re looking skyward.

We have an advantage in the early spring with no leaves on the trees, and gradually become acquainted with a number of bird species. As we stroll across the prairie, we hear and spot robins, red-winged blackbirds, a song sparrow, a red-tailed hawk, blackcapped chickadees, and an American goldfinch. Even a ring-billed gull flies past. Moving into the woods, we see a downy woodpecker, a flicker, a house

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Students from UW-Madison visit Madison Audubon’s Goose Pond Sanctuary as part of “A Day in the Field”— a program that helps undergraduate students explore careers via hands-on experiences and trips. finch, a nuthatch, brown-headed cowbirds, five wild turkeys, and a pine siskin. Near a marshy area, we spot mallards and watch a pair of sandhill cranes who call out loudly as we draw close.

state for growth. Wisconsin is second only to Vermont in the percentage of the population that reports watching birds.

A full 33% of us express at least a casual interest in birding, and we are far from alone. Nationwide, 72 million birders

contribute 55 billion dollars a year to the economy.

The internet has helped foster bird education. There are forums that allow birders to share sightings; using

I am amazed at the number of species we identify in our two-and-a-half hour stroll, and further impressed by the general knowledge of plants, trees, and wildlife shared by this group. I leave with a much stronger sense of the natural world surrounding me daily. Our outing was titled “Backyard Birding and Beyond,” and it turns out my tiny backyard just off Monroe Street in Madison boasts many of these same species, if only I take the time to look. The unspoken lesson of our walk seems to be the need for an increased awareness of all species and the spaces we share.

This theme is emphasized further as I chat with Matt Reetz, the Executive Director of Madison Audubon Society.

He delineates the organization’s mission: education, advocacy, and habitat preservation. Started in 1935, the Madison Bird Club was made up of bird enthusiasts eager to share their knowledge. The group formalized themselves as a part of National Audubon Society in 1949, and continues to grow. They’re in the right MadisonEssentialsMagazine.com

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ebird.com you can look up what others have seen at, say, Picnic Point in Madison before you head out, then share your own list when you return.

You can study photos and identification markings online, and listen to bird calls.

My favorite is the Bird Call Challenge, at enature.com, with audio selections localized by zip code. The internet also gives birders the opportunity to participate in citizen science. An example is Project SNOWstorm, which tags snowy owls and provides data about locations and altitude online.

Goose Pond Sanctuary manager and Madison Audubon volunteer Mark Martin released a tagged snowy owl this winter as part of an ongoing research project tracking the birds’ movements.

Photograph by Jeff Pieterick

While Madison Audubon has always provided classes, the education mission expanded further two years ago when the group hired Rebecca Ressl

Madison Audubon’s Faville Grove Sanctuary’s varied habitat types provide scenic vistas and homes for wildlife of all kinds near Lake Mills in Jefferson County.

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as Education Director and worked to formalize curricula and increase outreach to schools, community centers, and senior centers. Through education, including the morning bird walk in the Arboretum, they take birding to people and take people to birds, providing opportunities for all ages to foster an appreciation for birds and their habitat.

In 2014, Madison Audubon Society reached 2,500 community members through their various programs. “Birds are awesome,” Matt says. “There is so much to love about birds: their plumage, songs, and they fly! Birds become a natural entry point to talk about larger conservation issues.”

Madison Audubon members recognized the importance of habitat preservation early on, and in 1967, Madison Audubon Society purchased 60 acres of land for the Goose Pond Sanctuary.

Additional purchases followed, and the sanctuary 15 miles northeast of Madison now encompasses roughly 800 acres of prairies and wetlands where 253 species of birds have been documented. The Sanctuary is open to visitors, and a visit could provide you a view of nesting sandhill cranes and their young, properly termed “colts.” Besides the grassland and marshland birds of summer, you are likely to spot snowy owls, horned larks, and tree sparrows in the winter and see Canada and snow geese, tundra swans, and a plethora of ducks in the spring.

Some of the most challenging work for Madison Audubon Society involves advocating for responsible stewardship of our natural resources. Matt agrees with the statement “conservation is a crisis discipline” and stresses that it’s always difficult to get attention for something that hasn’t happened yet, and his concern over recent developments is evident. At the time of this writing, the proposed state budget aims to cut funding to the Department of Natural Resources and reduce research positions, and after earlier fund reductions for Knowles Nelson Stewardship Program, Governor Walker has now proposed a freeze on land purchases. “I understand the need to save money,” Matt says, “but doing so at the expense of our natural heritage is not what I would choose.”

Our walk through the Arboretum that morning included an eager fiveyear-old and his almost-two-year-old sister. Two University of Wisconsin students were enthusiastically fulfilling a field experience requirement for an environmental studies course. One birder rode her bike to the Arboretum, a few were familiar with the various trails, and many were over 50. It turns out my group was fairly typical of Madison Audubon Society membership: enthusiastic and knowledgeable, with strong ties to the outdoors.

“Our greatest need is for people to keep fostering their engagement with the organization,” Matt says. To that end, their newsletter is full of opportunities

Photograph by Matt Reetz

Photograph by Arlene Koziol

Faville Grove Sanctuary, near Lake Mills, is a more recent acquisition that offers more than 300 acres of restored prairie and wetlands, as well as 40 acres of savanna and open oak woodlands.

Aldo Leopold and his graduate students began preserving this area in 1933.

Madison Audubon Society staff and volunteers continue the work by seeding desirable native flowers and grasses and removing invasive plant species. Visitors can see a wide variety of grassland and wetland birds. This is the place to spot a great blue heron, hooded mergansers, bobolinks, and northern harriers.

Directions, maps, birding brochures, and videos for both sanctuaries are available online at madisonaudubon .org.

A Madison Audubon volunteer helps broadcast native seeds for a new prairie restoration in Jefferson County. to get involved by volunteering for seed collections and brush-cutting parties. Volunteers help introduce children to birding and participate in the Great Wisconsin Birdathon. These opportunities and a variety of birding field trips are listed on madisonaudubon .org. You might also enjoy the lush photos and videos they share on Facebook, Twitter, and YouTube. By cultivating an enthusiasm for birds, the 3,000 members of Madison Audubon Society work to help us understand our roles and responsibilities as we share this environment with other species.

A student at the Salvation Army Community Center identifies a new bird during an outing with Madison Audubon education staff.

Yvette Jones is president of designCraft Advertising in Madison, an agency spotlighting locally owned businesses and non-profits.

Photographs provided by Madison Audubon Society unless otherwise indicated.

MADISON AUDUBON SOCIETY

1400 E. Washington Avenue #170 Madison, WI 53703 (608) 255-2473 madisonaudubon.org MadisonEssentialsMagazine.com

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Lit tle

essential shopping

While wandering State Street in downtown Madison, few stores elicit more fun and laughter than Little Luxuries. Located on the 200 block, this independently owned shop is a colorful destination for unique gifts and accessories. Stocking everything from gadgets to baby gifts, books, fashion

accessories, games, stationery, and more, it is no surprise Little Luxuries has been a State Street staple for more than 25 years.

Stepping through its doors is a visual treat. With high ceilings and an eclectic layout, it is immediately apparent this

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is a store built for fun. Brightly colored walls are adorned with apothecary products and one-of-a-kind greeting cards, while tables are organized with rows of affordable and stylish cooking utensils, humorous books, and sunglasses. “We’ve created our own little world here with gifts that are thoughtful and tailored to every individual,” says owner Amy Moore. “Our products are ever changing, too, which offers a fresh selection and new experience each visit.”

Opened in 1990 by then owner Janice Durand, Little Luxuries originally served as a local shopping destination for professional women in search of gifts and accessories for the home. Since then, its offerings have expanded under the new ownership of Amy, a Madisonborn designer turned businesswoman.

“Owning your own business is a creative project,” says Amy. “I liked the idea of

working for myself, and the freedom that gives me to create a design-minded environment and an avenue to connect with my community.”

That keen eye for design is apparent throughout the store, and a skill she honed studying interior design at the University of Wisconsin-Madison.

After graduating, Amy spent time living abroad in Europe before returning to Madison and joining Little Luxuries on a part-time basis in 2006. She eventually worked her way into management before purchasing the store from Janice, who retired in 2011.

Finding the eclectic mix of products that customers have come to expect from Little Luxuries is no simple feat.

To ensure the uniqueness of each item, Amy and her staff of 10 employees handpick everything that makes it onto the store’s shelves. “Regardless of where it comes from, the most important thing to us is that each item is both fun and functional,” says Amy. Their selection of goods comes at a variety of price points and offers both American- and

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locally-made options. One of their newest bestsellers is a line of soaps by Janet Marie Felted Goods of Madison.

The handcrafted soap balls, wrapped in locally-sourced felt, serve as a cleanser and loofah, and come in a variety of scents. The Bohemian Bauble, a bohoinspired line of jewelry by Madison artist Tami Reschke, can also be found in store.

Little Luxuries maintains an infectious optimistic attitude, even during the recession that began in 2008 and forced many businesses to close. Amy asserts, “There are always ebbs and flows with running a business, and you learn to make adjustments and find ways to make it through the tough times.”

Luckily, the neverending bustle of being on State Street ensures new customers are constantly passing through Little Luxuries’ doors. With an entire section devoted to toys and gifts for the little

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Seafood

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With an entire section devoted to toys and gifts for the lit tle ones, the shop also enjoys being a favorite kid-friendly stop. ones, the shop also enjoys being a favorite kid-friendly stop. “Kids love coming in, and it’s fun to be a part of a child’s memory by offering them the toys and games they’ll remember playing with later in life as adults,” says Amy. With the Children’s Theater of Madison located just upstairs, it seems like a natural fit.

Their dedication to children is reflective of their greater commitment to the Madison community. “I like to think Little Luxuries and its staff are ambassadors to visitors who come to Madison from all across the world,” says Amy. Summer has always been an especially busy time for visiting out-oftowners with special events like Cars on State, Maxwell Street Days, farmers’ markets, and festivals occurring throughout June, July, and August.

Little Luxuries’ community support and involvement extends to Dane Buy Local and multiple non-profit organizations in the area. In addition, Amy sits on the board of the Greater State Street Business Association, which is a group of more than 100 State Street businesses that come together to work to enhance the area through outreach and interaction with the local community. “We love connecting with the community and being a part of the vibrancy and life that State Street offers our city. And the community is happy to reciprocate those feelings,” says Amy. Holly Whittlef is a freelance designer and writer who lives in Madison and blogs about her love of good design and food at Hollis Anne.

Morning, Noon, And Night!

Dine Out for DAIS October 22, 2015!

Thank you to the many very generous restaurants in our community that will donate 10% of your food tab to DAIS (Domestic Abuse Intervention Services) to help support victims of domestic violence in Dane County.

See the complete list of participating restaurants at abuseintervention.org.

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es s en tial service

WAITING FOR THE BUSES Stretched to Capacity, Metro Transit Considers How to Grow Metro Transit is exploring a bus rapid transit system, which would increase capacity by using longer, accordion-style buses instead of the traditional 40-seat bus shown here.

By Cara Lombardo Metro Transit provided over 15 million bus rides in the Madison area during 2014, and despite lower gas prices, ridership continues to grow. Mick Rusch, Metro Transit’s marketing and customer services manager, attributes the popularity to the fact that more and more people are choosing to use public transit in place of owning a car.

Millennials, in particular, are ditching their cars and choosing to settle in downtown areas where they’re able to rely on public transit. Hiring managers at Epic, one of Dane County’s largest employers, tell Mick that new hires specifically ask where to live based on accessible bus routes. “The wave of

people who are interested in transit just seems to keep growing,” says Mick.

Metro Transit’s popularity has caused the bus system to outgrow its existing infrastructure. Some routes have trouble maintaining a regular schedule when riders at overcrowded stops must file on and pay one by one, and buses on main routes are often at capacity during peak hours, forcing them to pass riders waiting to board. Fixing the issue is not as simple as running more buses. The real issue is where to store additional buses. Metro Transit’s current storage facility on E. Washington Avenue is built to hold 160 buses, and they are currently

Overcrowded or late buses, particularly in the downtown area, are the main sources of customer complaints.

squeezing in over 200 buses as well as paratransit vehicles. The building also houses maintenance facilities, which are becoming inadequate for the size of the fleet.

During peak commuting hours when the university and local schools are in full swing, up to 178 buses are on the roads. During slower hours in the middle of the day, the number of buses drops to around 63. The majority of drivers work split shifts (2–3 blocks of time per day) to accommodate peaks in demand for rides. Metro Transit employs approximately 330 drivers, most of who work full time. Jim Killerlain, who oversees driver training, says no two shifts are alike. Drivers are scheduled in 14-week cycles. Some drive different routes from day to day while others drive the same route for multiple cycles.

The assignments depend both on driver preferences and on customer needs.

With no standard shift hours and peak times varying slightly by route, even the timing of shifts is inconsistent. Drivers often switch shifts while on the route, which is meant to save time by not requiring the drivers to return to the garage where the buses are stored each time the driver changes.

Metro Transit depends on customer and community feedback to shape their offerings and consider service changes. The general public can submit feedback online, by email, by phone,

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or at public hearings held for proposed changes in service or raises in fares.

Metro Transit’s Service Development Committee meets every other week to review customer feedback and requests for service additions or changes. The committee includes employees from planning and scheduling, customer service, operations, and administration so issues can be examined from several perspectives. They read and respond to every piece of feedback, and every comment is considered when it comes to route changes.

At a public hearing last year, one woman spoke in opposition of a proposal to end Route 8’s weekend service. She had a health condition that prevented her from driving and she relied on Route 8 to travel downtown for the Farmers’ Market and shows at the Overture Center. Her concern caused Mick and his counterparts to examine the issue further. They realized the service cut would leave other people in similar predicaments, so they scrapped the entire route change.

In 2013, public transportation didn’t reach the Owl Creek neighborhood on the far southeast side of Madison, isolating the area and complicating daily travel. Drew Beck, Metro Transit’s Planning Manager, says neighborhood residents worked with their alderperson to lobby for bus service, specifically requesting service that would bring students to and from school in time to participate in before- and after-school activities. The alderperson successfully fought on their behalf and secured funding for the route in the city budget.

Route 31 might not exist if Metro Transit made decisions based solely on efficiency and profitability. “It is a balancing act of balancing productivity with peoples’ needs,” says Drew. “Serving a social equity need in the community can be a worthwhile route.”

The most frequent complaints, overcrowded buses and late arrivals, come as no surprise given the current capacity constraints. Extreme overloads, where buses with seating for 40 people are holding as many as 70, occur on the routes traveling through the isthmus corridor. “These are big picture

During peak hours, nearly 180 Metro Transit buses are running. problems, and we need to do something more than adjusting routes to move forward on these,” says Mick.

current city buses, and the system would be synchronized with the traffic lights to limit delays.

Addressing the capacity issues will take efforts beyond increasing the number of running buses. Even if Metro Transit had the funds to buy additional buses and expand service, they have no garage space in which to store the buses. They have considered converting a city-owned facility on Nakoosa Trail into a satellite bus garage that would hold about 70 additional vehicles and could be ready within the next five years. “We are also looking at existing space to lease in the short term that could hold 15 buses or so, and provide a little breathing room and the ability to add some service here and there,” says Mick.

As Metro Transit continues to consider how to address increasing demand, Mick notices employees recognizing the importance of what they’re doing more than ever. “Our drivers and customer service representatives know that a lot of people rely on them. They take pride in the fact that they get people to their classes and jobs and keep the community moving.”

Metro Transit receives a mixture of federal, state, and local funding, but additional funding would be necessary for significant expansion to truly address the area’s growing needs. One option is to create a Regional Transit Authority, which would be funded by sales-tax increases and could be used to build a bus rapid transit system that would expand service to areas like Sun Prairie, Verona, Middleton, Stoughton, and Oregon and drastically reduce overcrowding and delays.

Read about the proposed bus rapid transit system at cityofmadison.com/ metro/brt. Contact Metro Transit’s Customer Service Center at (608) 266-4466 or email mymetrobus@ cityofmadison.com.

Cara Lombardo is a writer and a CPA. Photographs provided by Metro Transit.

Bus rapid transit systems are highfrequency, limited-stop transit systems that operate similarly to trains. The proposed bus rapid transit system would run main routes from surrounding communities to the downtown Madison area and stop at select points along the way. Riders would pay ahead of time to speed up the boarding process, accordion-style buses would offer significantly higher capacities than MadisonEssentialsMagazine.com

| 19

essential dining

Discovering Belgian Beer at Brasserie V Listen up, ladies: if you’ve been drinking wine your whole life, thinking beer was just for the boys, Matt and Andrea Van Nest at Brasserie V in Madison are about to change your mind with a small-batch Belgian brew.

Since doubling their restaurant two years ago by expanding into next-door shop space, Matt and Andrea have added a full-length bar to their Monroe Street eatery. The result is a culinary hot spot that’s now a destination for the

biggest and best lineup of Belgian beers in Madison.

With 250 brews from around the world, including 100 Belgian beers—many of which are micro-batch and available only via Matt’s established relationships with importers and Belgian brewmasters— the “beer book” at Brasserie V runs 20 pages. And that’s not including 26 beers on tap, several of which might be swapped out weekly, with new tappings occurring daily.

20 | m a d i s o n e s s e n t i a l s m a g a z i n e

By Jeanne Carpenter

“We’ve tried to create a space comparable to the typical Belgium beer bar, where drinking a beer or two is about flavor and community,” Matt says.

“In Belgium, you’ll often find beer bars with playgrounds because families will come to the bar, the parents will enjoy a beer or two with the neighbors, and the kids will all play out back. It’s a totally different drinking culture than we see in America.”

The key to developing a Belgian-style culture at Brasserie V has been Matt’s dedication to getting to know individual brewmasters and importers. He and Andrea travel to Belgium and American trade shows to meet Belgian beer experts. Developing those relationships results in microbrews not typically available in the United States to find their way to Brasserie V in Madison.

Once at the bar, customers have their choice of enjoying a flight of beers by individually ordering 4.5-ounce pours of any beer on tap. Full pours, ranging in size from 11 to 16 ounces and served in appropriate glass styles, are also an option.

Matt and Andrea say a typical customer might be a couple or small group that includes a wine drinker who doesn’t

V Burger

Marinated Asparagus typically drink beer. That’s when the bartender pours a Flemish red, a light-bodied brew with reddishbrown color. Flemish reds are known for their distinct fruity, sour, and tart flavors created by special yeast strains.

Incredibly complex beers, Flemish reds are traditionally produced by aging long-term in oak barrels and blending young and old beers. Matt says a good Flemish red often turns a wine-drinking customer into a Belgian beer fan almost immediately.

While the term “Belgian beer” encompasses a wide range of beer types, including Trappist, abbey, and lambic beers, most Belgian brews are fermented by carefully cultivated strains of brewer’s yeasts resulting in a completely different flavor profile than the average American craft beer, which tend to focus more on hops, barley, and malt. Belgian beers are also typically sweeter because of higher sugar content, and have higher alcohol content.

Comparable to many Belgian beer bars, where a pint might be served with MadisonEssentialsMagazine.com

| 21

a wedge of local cheese, Brasserie V offers Wisconsin artisan cheese boards: three or five cheeses served with candied nuts, a baguette from Madison Sourdough, Wisconsin raw honey, and Potter’s Crackers. In the Belgian model, charcuterie may also be added to round out the experience.

Steak Frites

Brasserie V’s Chef Casey Trumble and staff prepare all food from scratch using fresh ingredients often purchased at Madison farmers’ markets and direct from producers. Like many Madison restaurants, the folks at Brasserie V are inspired globally but source locally where they can. The name of the restaurant comes from Matt’s love of Belgium and Andrea’s time spent living in France. In France and Belgium, a brasserie is a type of restaurant that serves beer and simple plates of food.

The V represents their last name.

At Brasserie V, a seasonal menu changes four times a year and typically features duck, chicken, lamb, and fish entrées all sourced locally, as well as pasta either made in-house or from RP’s Pasta.

However, three entrées never exit the menu and are considered Madison mainstays.

First, Steak Frites—a 12-ounce Flat Iron prepared with Cabernet sauce— is a Brasserie V institution, with sides that change with the seasons. Likewise, Moules et Frites—mussels with garlic, shallots, and Chardonnay broth—is

22 | m a d i s o n e s s e n t i a l s m a g a z i n e

“Offering a seasonal menu is a bit challenging and risky, but it’s a fun way to get customers excited about new dishes and keeps the kitchen super engaged,” Andrea says. “It allows us to offer the best of each season.”

While Matt and Andrea are often approached to open additional restaurants in Madison, the pair says Brasserie V is more than enough to keep them busy. With a young family, dedicated staff, and growing recognition as the premier Belgian beer bar in the Midwest, they have no plans on messing up a good thing.

a menu classic, while the V Burger—a Fountain Prairie Farm dry-aged beef, beer-battered onion straws, Muenster cheese, spinach, tomato, and classic Aioli—is always served on sourdough bread.

Starters, soup, sandwiches, and salads round out a surprisingly robust seasonal menu. No matter the time of year, the Belgian Salad is always offered. It features frisee, grilled endive, crumbled egg, apple, almond, warm bacon, and apple cider vinaigrette. Duck may be added for an extra charge.

“The restaurant is an extension of what started out as us enjoying entertaining guests in our home. We want to keep it simple, and we want to keep having fun,” Matt says.

Jeanne Carpenter is a cheese geek and food writer living in Oregon, Wisconsin.

Brasserie V

1923 Monroe Street Madison, WI 53711 (608) 255-8500 brasseriev.com

MadisonEssentialsMagazine.com

| 23

e ssential shopping

BARABOO WOODWORKS Located on Madison’s east side, Baraboo Woodworks is helping redefine the local wood economy in South Central Wisconsin. Opened just one year ago, Baraboo Woodworks is at the forefront of the new urban wood movement. “It’s still very typical for people to go to a lumberyard and have no idea where the wood they are buying came from,” says owner Fred Clark. “We offer the choice to buy local wood and support the area

forest owners and infrastructure with lumber that comes from trees that grew in this community.” With an infectious can-do mentality, Baraboo Woodworks supports this new economy as a working sawmill, retail lumber outlet, and crafter of custom wood furniture.

Starting Baraboo Woodworks was a lifelong project of passion for Fred.

Having worked in the forestry and

By Holly Whittlef conservation industry all of his career, as well as serving three terms in the Wisconsin State Assembly, he has seen first-hand the enormous amount of quality wood that goes to waste. “There are hundreds of thousands of forest owners in Wisconsin who take good care of their property, control invasive species, and do everything it takes to keep forests healthy. What we do is create a way for them to get better value from that investment,” says Fred, who also serves as Executive Director of The Forest Guild, a non-profit dedicated to promoting sustainable forestry. “It was frustrating to see wood constantly being thrown away simply because there was nowhere to bring it.” With his team of three full-time staff—Mike Breezee, Matt Hegge, and Josh Rice—Baraboo Woodworks is determined to change just that.

As the Buy Local movement has grown, so has the new concept of “local urban wood.” Urban wood is

24 | m a d i s o n e s s e n t i a l s m a g a z i n e

classified as wood from trees that were not harvested for their timber value, but rather removed because of death, disease, or circumstance. Add the term local and you have a pretty good idea of the unique selection of wood Baraboo Woodworks sources. Generally, most urban wood ends up in landfills or is turned into mulch. The U.S. Forest Service estimates urban wood waste could produce 3.8 billion feet of lumber annually, which is equal to 30 percent of all the hardwood lumber the United States produces each year. “The entire concept of Baraboo Woodworks is to connect local wood with local buyers.

We want to create better options and reduce waste by connecting forests and tree owners with people who care about local products and locally made materials,” says Fred.

Luckily, Madison has served as an ideal location for setting up their shop. “We’re fortunate to live in a place with good hardwoods,” says Josh, a woodworker who also co-manages the business alongside Mike and Matt. In the Dane County area, there are about 40 types of wood, including well-known varieties such as ash, cherry, hickory, and oak, as well as unique street trees such as catalpa, hackberry, and honey locust.

“We’re able to utilize a lot of wood that the commercial wood industry won’t, often because they think it has too many knots or isn’t viable for their business.” Because of diseases, insects, or hazardous conditions, thousands of trees in the City of Madison are removed every year. In 2014, the City of Madison

MadisonEssentialsMagazine.com

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began a multi-year preventative cutting plan to take down ash trees because of the emerald ash borer epidemic. The wood from such trees is still safe to use as wood and, instead of being thrown away or turned into mulch, can be brought to Baraboo Woodworks to be transformed into something one of a kind.

Baraboo Woodworks is especially passionate about the custom side of their business. They have built everything from furniture to cutting boards, kitchen tables, shelves, and even a food

26 | m a d i s o n e s s e n t i a l s m a g a z i n e

cart! Earlier this year, they helped the Filipino-American food cart Masarap craft a unique wood-paneled cart made with charred eastern red cedar.

The Madison Mallards also debuted a new a custom check-out counter at the ballpark this season, which was made by the Baraboo Woodworks team out of ash sourced in Madison. Most of their custom orders are from homeowners looking for something special for inside their house. “There is nothing cooler than taking a tree that fell down in someone’s yard outside and turning it into a beautiful kitchen table someone can enjoy forever inside,” says Matt.

Adds Mike, “Our customers know where the wood is coming from and who is making it. It is heirloom quality—we make it so it is built to last.”

Ensuring the quality of their wood is easy as they are directly involved in every step

of the wood cycle. It is a timely process to take wood from a tree and turn it into a retail-ready lumber product, often requiring up to a year of work. Once a tree is down and removed, it is brought to the Baraboo Woodworks shop where it is cut into slabs, stickered, and left to air-dry. Allowing it to air-dry at a given humidity level helps season the wood.

The process can take up to a few months depending on the type of wood, its moisture level, density, and thickness.

Next, the wood is placed in a kiln for an additional few weeks or months. The kiln offers a more controlled, higher temperature environment that ensures quick and even drying. Finally, the wood is finished and ready to be sold in their retail store or utilized for a custom order.

The local wood movement is growing rapidly across the United States.

Businesses and organizations are collaborating on a local, regional, and national level to build networks in hopes of eliminating urban wood waste. Companies similar to Baraboo Woodworks have popped up across the country, including Tree-Purposed in Detroit, Wood from the Hood in Minneapolis, and Wood From Our Hood in Portland. In our state, the Wisconsin Urban Wood organization was formed to promote the use of urban wood, and offers resources to those looking to support local wood. “We’re living in a time where makers and consumers are needing to rethink how they make and buy stuff,” says Josh. “There’s a growing awareness of the value of local products, local manufacturing, and now, local wood. At Baraboo Woodworks, we have all the pieces in place to make a new economy around local wood here.”

Holly Whittlef is a freelance designer and writer who lives in Madison and blogs about her love of good design and food at Hollis Anne.

BARABOO WOODWORKS 84 N. BRYAN STREET MADISON, WI 53714 (608) 663-1010 BARABOOWOODWORKS.COM

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| 27

e s s ential art

WIN

Byers

By Cara Lombardo In 1973, Win Byers moved from New York to Madison to study for a PhD in economics. His wife, Sandra, came along—she was growing her ceramics studio and practicing porcelain sculpture. Two years into the program, it struck Win. “I realized Sandy was having a lot more fun than I was.” Sandra introduced Win to pottery years earlier, and the urge to return to it nagged him.

Win left the PhD program. “We bought a second wheel; bought our building, an old six-room grade school; and the rest is persistence,” Win says.

To Win, persistence initially meant using his time trying to get better. “It’s exciting to start low on the learning curve and get better in a hurry,” Win says. Genuine passion enables persistence. It’s easier to return to something day after day that suspends the world around you, captures your focus, and energizes you.

It is impossible to return to something that doesn’t. While an undergraduate at Cornell, Win spent so much time in the school’s pottery shop with Sandra that 28 | m a d i s o n e s s e n t i a l s m a g a z i n e

the instructor insisted he receive a credit of independent study. This is the kind of dedication that hints at passion.

Making a career in the arts doesn’t come easily. For Win, persistence also meant dealing with rejection and building his business. “As an artist, no matter how successful you are, there will still be lots of people saying ‘no,’” Win says. “You also don’t get paid if people don’t see your work, so you’re constantly pushing to get your work out there.”

Win focuses on functional stoneware.

“Most of them are for serving food,” he says, though he knows some customers choose to display his pieces instead. “I am heartened by customers who come back and tell me that living with and using my work has made their lives better.”

Win sees his pieces as being stripped down to the basic components: foot, rim, silhouette, proportion, and color.

The result is an elegant clarity in his work. “I find comfort in the proportion

where the ratio between the two parts is the same as the ratio of the larger to the whole. It is what makes old Greek pots and English gardens feel right to a Western eye,” he says.

Win’s very large platters are particularly eye-catching, and making one requires not only aesthetic judgment, but also athletic stamina. For each of these, he uses 75 pounds of clay, adding it to his wheel in increments. He leans against the wall for enough leverage to

Artisan Gallery

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Fine Art and Fine Craft Tuesday - Sunday 10 a.m. - 5 p.m.

608-845-6600 6858 Paoli Rd. Paoli, WI 53508 www.artisangal.com MadisonEssentialsMagazine.com

| 29

throw, or shape, the initial form. The initial throwing process can take an hour. Because he’s usually working on several pieces at once, and because each 75-pound form of clay sits on its own 40-pound plaster tray, Win has a forklift of sorts that allows him to move various projects on and off the wheel.

While most pieces can take as little as a week, it takes at least a month to make the largest ones. He might have 100 pieces in process at a given time, many bisqued but not glazed, several drying, and a few thrown but not yet trimmed.

He also maintains a selection of finished pieces for a well-stocked showroom. On the occasional days when he doesn’t feel like working, which happens even to people doing what they enjoy, deadlines help keep him in motion. Whether he’s preparing for gallery shows, art festivals, or working on commissioned pieces, Win lives by deadlines.

Brandy Old Fashioned ice cream­— Wisco’s favorite drink is also dessert!

30 | m a d i s o n e s s e n t i a l s m a g a z i n e

Win travels often to participate in festivals and to show his work. Already this year he has visited Baltimore, Atlanta, Chicago, and several towns in Minnesota and Wisconsin. This fall he’ll travel to shows in Chicago, Washington, Philadelphia, and New York. But sometimes he stays local to participate in the vibrant art scene at home. “This is a great area,” Win says. “The Fall Art Tour is proof that there’s enough great work in this area to draw people from hundreds of miles away.”

For more than twenty years, Win and Sandra have opened their home and studio to the public during the Fall Art Tour, which invites the public to interact with artists in their own spaces

throughout south-central Wisconsin.

Visit the Byer’s studio to see it has everything they need, including a damp room to keep Win’s in-progress pieces from drying and houses Sandra’s delicate porcelain. They also have a kiln in their basement, made possible with the use of natural gas instead of propane. “Having the kiln in the basement is a real luxury in a Wisconsin winter,” Win says. Win refers to several things in their studio as luxuries. He seems to feel fortunate to share a space with Sandra and to

practice his art day after day. Perhaps he’s grateful for the handful of clues that rerouted him years ago and led him here.

events, visit thebyersstudio.com. For information about the Fall Art Tour, visit fallarttour.com.

Cara Lombardo is a writer and a CPA.

To set up a personal tour of the studio or to view Win’s work and upcoming

Photographs provided by Winthrop Byers.

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| 31

e ss ential home

Improve

Your Home’s STORAGE

By Yvette Jones Photograph provided by Closets by Techline

“That’s all you need in life, a little place for your stuff.”

—George Carlin Photograph provided by Closets by Techline

Coveting closets is a fairly recent development. Until the middle of the last century, even the wealthy had fewer belongings and only a few changes of clothing, so built-in storage was much less abundant. From colonial times into the early twentieth century, people hung clothing on pegs along the wall or placed garments in a freestanding wardrobe.

Only in the 1950s did larger, deeper closets start appearing in new homes.

These popular additions arrived just at the time people began increasing their belongings, and proved alarmingly easy to fill. Eventually closets became essential for more than just bedrooms.

We discovered we needed a coat closet by the front door, mudrooms by the back door, linen cupboards, bathroom cabinets, walls of kitchen cabinets, shelves in the pantry, and built-in cabinetry for our books and entertainment systems. Even our brooms have their very own closets.

Through the years, the industry has continued to grow as we demand more and more sophistication in home storage 32 | m a d i s o n e s s e n t i a l s m a g a z i n e

Photograph provided by Closets by Techline

solutions. Packaged Facts, a provider of consumer market research, reports that U.S. manufacturers’ sales of home organization products reached $8.5 billion in 2014.

When it comes to residential storage, our needs vary based on individual styles, life stages, interests, and professions. Sara Falci started designing storage solutions at Closets by Techline in 1995, and a year later she purchased the company. Prior to closets, Sara worked as a retail merchandiser where she mastered the presentation skills she now uses to organize our stuff.

Sara understands that each of us has unique storage needs, and values the personal interchange that is part of her work. The process begins with a meeting to measure and assess space, present samples, and take a broad inventory of your closet contents. A discussion of your habits helps her develop a plan that will arrange items you use on a daily basis so they’re easily accessible.

“A great closet design lets you start your day on a good note,” Sara says.

A new closet often serves as motivation for organizing and paring down.

Whether you decide to purge items or simply prioritize, Sara will match your goods with the drawers, shelves, and hanging rods needed to display everything properly and protect them year-round. She creates a design concept personalized for your needs, reviews it with you, then produces the CAD drawing from which crew members

work. The company’s “shop in a truck” van allows them to perform installations with maximum accuracy and efficiency since they cut every piece on-site.

Closets by Techline works directly with homeowners and often gets referrals from interior designers, remodelers, and builders. Sara’s company specializes in residential storage, but we all know that can encompass a wide variety of needs.

Photograph provided by Kitchen Ideas Center

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MadisonEssentialsMagazine.com

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Photograph provided by Kitchen Ideas Center

She regularly updates both walk-in and reach-in closets, and creates storage for dressing rooms, pantries, laundry rooms, mudrooms, garages, home offices, craft rooms, and nurseries.

In the kitchen, she frequently helps homeowners and kitchen designers

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with island storage and pantry areas, often creating more affordable options.

Sara’s first advice for your closet improvements is good lighting, wellpositioned outlets, and a fresh coat of paint. SolaTubes work very well in closets, allowing in natural light.

Additional lighting should be centered and not too close to the clothing. For a reach-in closet, a fluorescent bulb positioned on the header works best.

She recommends the light switch be just outside the closet door to save interior space. Too many outlets can also be detrimental, so it’s usually best to limit yourself to one unless you happen to have a closet large enough for an ironing board or plan a phone charging station in your closet—then you want a wellpositioned outlet nearby.

Rick Hoekstra owns Kitchen Ideas Center and agrees there’s increasing appreciation for well-built storage spaces. He listens carefully to his clients and designs accordingly. In the case of one customer, Rick even visited the client’s previous home to review what worked and learn what improvements the new home could offer.

With kitchens as a specialty, Rick is at the forefront of the changing parameters for appliances, and offers a wide selection of specialty features, such as drawers that slide out to lift professional stand

34 | m a d i s o n e s s e n t i a l s m a g a z i n e

mixers to counter height. Many kitchens include built-in desks, fully featured islands, racks for wine or cookbooks, and carefully planned pantries.

Each person’s lifestyle and individual pieces have a strong influence on Rick’s recommendations. After viewing a sewing or craft room Rick creates, it’s hard to imagine making do in a spare bedroom or, worse yet, on a kitchen table.

Kitchen Ideas Center builds attractive and finely detailed wine cellars, and libraries for CDs and books that make browsing fun. Rick has crafted custom display solutions for everything from a valued collection of china to a set of custom-made model aircraft.

In family rooms and great rooms, Rick now often incorporates home automation and technology into designs, adding space for a Wi-Fi printer, a hidden charging station, or audiovisual equipment. Bars are another popular room addition, and might include display space for liquor bottles and essentials, like a sink and icemaker tucked behind cabinetry.

Though Rick gets involved with larger projects via an interior designer or remodeler, he also works with customers who contact him via the Kitchen Ideas Center showroom on Stoughton Road in Madison. Almost any home offers opportunities for improvements. In

newer homes built in the last 10–15 years, improving the original, standardissue closet systems with better quality equipment increases storage and improves appearance. In older homes, a professional designer can reenvision the existing closets to include shelving and drawers that help maximize space.

Improving your home’s storage spaces turns out to be a good investment. Most prospective buyers have more storage on their list when choosing a new home. Randy Lenz of Realty Executives says, “Maximizing closet and storage space gives a homebuyer a highly valued option to keep their stuff. Every thoughtful upgrade a homeseller can make to accommodate the buyer’s needs just makes a home more attractive.”

Adding the cabinetry and systems to use your closets to their fullest makes your life easier now, and could make your home easier to sell later.

Yvette Jones is president of designCraft Advertising in Madison and serves on the board of NARI Madison.

Photograph provided by Closets by Techline

Trust a NARI Professional. These NARI members appeared in this article.

Closets by Techline 608.238.6862 closetsbytechline.com Kitchen Ideas Center 608.222.3132 kitchenideascenter.com The National Association of the Remodeling Industry, or NARI, represents people who work in and with the remodeling industry. NARI professionals are expected to be licensed and insured, educated about current industry standards, ethical, and dedicated to excellent customer service. Contact the NARI Madison office at (608) 222.0670 or at narimadison.org.

NATIONAL ASSOCIATION OF THE REMODELING INDUSTRY

NARI®

MadisonEssentialsMagazine.com

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es s en tial entertainment

FERMENTATION Fest

By Liz Wessel

Cribs by Brenda Baker, 2012 Farm/Art DTour

On a fall drive through the beautiful hills and farmland north of Madison, you find a tractor with a trailer and musicians playing to anyone who stops.

Welcome to Fermentation Fest! Those in the know converge on Sauk County to experience this festival’s eclectic blending of food, music, art, farming, and ecology.

The Wormfarm Institute, creator and host of the Farm/Art DTour and Fermentation Fest, is an awardwinning organization with the mission to integrate culture and agriculture.

Founded in 2000, the Institute works to build a sustainable future for both agriculture and the arts by fostering links between people and the land.

Wormfarm’s work brings together farming, ecology, and the arts to rekindle our culture and enhance the economic possibilities of our region while celebrating its unique natural and human history.

Reedsburg serves as ground zero for Fermentation Fest 2015 (October 2–11) 36 | m a d i s o n e s s e n t i a l s m a g a z i n e

with the Reedsburg Area Chamber of Commerce serving as the Fest’s headquarters and starting point for the Farm/Art DTour, an approximately 50mile circuit. Bike or drive the route, which leads you to surprising and engaging art installations, food farm stands, musicians playing at temporary bandstands, and other pop-up surprises.

Visitors can get a cue sheet listing the key turns, stops, and installations along the route, and it also includes mileage and additional information.

Food Chain stops feature artist-built mobile farm stands (Roadside Culture Stands) with vendors offering an array of local products to be experienced in the moment or later at home. Artists from around the country create the Art Work installations distributed along the route; works are selected for their artistic excellence, visual impact, and ability to engage. Pasture Performances happen on unconventional stages along DTour route. Visitors can experience music, dance, and dramatic interpretation, along with storytelling on Saturdays

Photograph provided by Jeremy Mundth

On a more stationary note, workshops featuring anything that can be fermented take place in downtown Reedsburg throughout the 10 days of the Fest.

You can learn about brewing beer or wine, or choose a workshop on pickles, chocolate, hard cider, kombucha (a fermented drink of sweetened black or green tea), beekeeping, yogurt making, tempeh, sauerkraut, or bread making.

To make sure you are not disappointed, advance registration is encouraged for the workshops.

In 2015, a new DTour route will be unveiled. It will run in a southern loop from Reedsburg, including North Freedom, White Mound County Park, and Loganville. In the past, bike riders

Photograph provided by Eric Baillies

and Sundays of the tour. Farm Forms, embodying the artistic playfulness inspired by the Fest, turn your head.

These locally inspired installations, including a straw bale castle, colored silos, and fence weavings, appear courtesy of local farmers, landowners, and community organizations along the route.

Kominy-Tractor by Heath Matysek-Snyder, 2012 Farm/Art DTour

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MadisonEssentialsMagazine.com

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have had the option of biking the entire or partial DTour route. Stay tuned for touring options as the organizers provide a complete schedule and selfguided tour map.

ADDITIONAL THINGS TO DO Beyond Boundaries (goingfarbeyond.com/index)

Canoe, kayak, or bike. During Fermentation Fest, Beyond Boundaries provides bike services for the DTour, and they offer a catered fall paddle for canoes and kayaks the last Saturday of the Fest.

Enjoy the beauty of the countryside and fall colors from the Baraboo River.

The paddle ends near Third Castle, a distinct sandstone outcrop, where staff lay out a sumptuous picnic made up of locally sourced and prepared goodies for participants. The event comes to a close around a bonfire at sunset. Advance reservations are required.

Photograph provided by Beyond Boundaries

and the 400 State Trail. They even offer multi-modal adventures where you can bike one way and paddle the other.

Beyond Boundaries can be found in Wonewoc in a historic old mill building near the Baraboo River and right on the 400 State Trail. In addition to their rental services, they have a bike shop.

Year-round, Beyond Boundaries provides canoe and kayak rentals and a shuttle service to the river. They also provide bike rentals for exploring the region

400 State Trail (400statetrail.org)

Photograph provided by Beyond Boundaries

Bike, hike, or walk. Running between Reedsburg and Elroy, the 400 State Trail could be your entry to a grand bike tour that reaches all the way to the Mississippi (the 101 State Trail System).

Or it could be a great addition to visiting

Sauk County during Fermentation Fest.

The trail parallels the Baraboo River, one of the longest stretches of restored rivers in the country. Visitors enjoy wetlands, sandstone bluffs, rolling croplands, and pastures as the trail repeatedly crosses the river. The trail’s packed limestone surface, planked bridges, and use of the old railroad bed for the Chicago Northwestern ensures steady grades and a good riding surface.

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38 | m a d i s o n e s s e n t i a l s m a g a z i n e

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Ph: 608.203.6545

It is one block from downtown Reedsburg, across the street from Reedsburg City Park.

• September Farms B&B in LaValle (septemberfarms.com) has four bedrooms, and it overlooks Hemlock Lake, the 400 State Trail, and the Baraboo River Valley.

• Pine Grove Park B&B in Reedsburg (pinegroveparkbb.com) features four separate guesthouses in 55 picturesque acres.

• Mill House on Main B&B in LaValle (millhouseonmain.com) has seven themed rooms.

Learn more about Wormfarm Institute at wormfarminstitute.org and find additional details about Fermentation Fest 2015 at fermentationfest.com.

Home of the 20 oz.

Bone-in Tenderloin

• Friday Night—Fresh Pan-fried Lake Perch

• Marlin • Tuna • Salmon • Friday Fish Fry featuring Blue Gill & Lake Perch

• Sunday—Chicken Dinner

• Saturday Prime Rib

• Late Night Bar Menu & Happy Hour (Beginning at 10:00 p.m.)

• Seasonal Outdoor Dining in our Grotto • Corral Room Available for Private Parties OPEN DAILY

Mon-Fri Bar Opens at 4:30—Dinner at 5:00 Weekends Open at 5:00

For Reservations Call: 256-3570

116 S. Hamilton & 115 W. Main Street

• Live Maine Lobster • Alaskan King Crab Legs

• Saturday Night—Prime Rib

Entrances at

FRESH • SUSTAINABLE • DELICIOUS

Join us for Oyster Happy Hour Featuring $2.00 Oysters & Smalls Menu Mon. – Fri. 4 pm – 7 pm Fine Oysters Fish • Steaks 120 East Wilson Madison, WI 608.258.1443 www.tempestoyster.com

Photograph provided by Diane Schmidt

Liz Wessel is the owner of Green Concierge Travel, which has information for honeymoons and other ecotravel at greenconciergetravel.com.

Famous for Steaks

MadisonEssentialsMagazine.com

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es s ential service

The Laws of Small Business Five Legal Mistakes to Avoid

Inside Stafford Rosenbaum’s downtown Madison office.

Small businesses enhance the charm of places like Madison. They absorb their surroundings and reflect back the goodness of home. The role they play is rewarding, but keeping them running is no easy feat. Their owners are masters in multitasking, overseeing every detail from crafting a brand to hiring an employee. While big companies can rely on entire legal departments to plan for risks, small-business owners must manage this task themselves.

Jeff Schneider is an attorney at Stafford Rosenbaum (staffordlaw.com), a firm of 50 attorneys based in Madison for 135

By Cara Lombardo years that prides itself on serving other local businesses and helping them thrive.

Jeff works with small- and mediumsized businesses, addressing their entire range of legal needs. Whether you’re an aspiring entrepreneur or a seasoned business owner, you’ll want to jot down these suggestions for what not to do.

Waiting until something goes wrong to call a lawyer.

Business owners often don’t hire a lawyer until a dispute is already under way. This can be a costly way to protect your business, especially if litigation

is involved. By playing defense and mitigating risks up-front, businesses can significantly reduce the amount of time and resources used.

Jeff suggests viewing your attorney as more of a counselor than a trial lawyer.

Small-business owners are focused on running their business and sharing their passion, not necessarily on examining the unique risks their business faces. A trusted attorney can act as an advisor in this way. “We are notorious for looking for all the things that could go wrong down the road,” jokes Jeff.

One of Jeff’s clients who is starting a business asked him to review her lease and franchise agreement ahead of time.

“Some people would think, ‘oh, people use these agreements all the time, I’m sure it’s fine,’” says Jeff. But asking for a wording change ahead of time is much easier than disagreeing after the contract has been signed.

Not formalizing contingency plans.

When people decide to start a business together, they usually have similar 40 | m a d i s o n e s s e n t i a l s m a g a z i n e

visions. Indeed, it would be strange for partners who didn’t tend to agree on the big things to go into business. But what happens several years in when the company has a major decision to make—whether to hire a key employee, add a product line, or accept a purchase offer—and the owners disagree? Jeff worked with one client who was locked in a disagreement with his own sister about overtime pay.

If the business owners have formalized agreements in writing that include contingency plans, sorting it out could be smoother. Buy-sell language can provide a mechanism for one party to buy another party out and allows that party to exit the business in a way that is far less messy than litigation. It can also be used in situations where one of the partners can no longer be involved in the business. No one goes into business together expecting things to go sour, but your business agreement should include a road map of what will happen if things do change.

Rushing into real estate transactions.

land or property of another, such as a building structure that crosses the legal property line, while easements are rights given to others to use your property. Problems can arise if easement descriptions are missing or inaccurate or if actual practice does not match the contract wording.

Jeff stresses the importance of having a survey done prior to closing a deal, stating, “We often find things are encroaching on the property that nobody knew about through surveys.”

One of his clients discovered landscaping that crossed onto his lot. Issues like this can be handled by selling a small piece of property or granting a permanent easement. Ignoring encroachments or failing to clarify easements can lead to problems later on when you try to sell the property or a new neighbor moves in and interprets the situation differently.

Relying on generic contracts.

Strong contracts make a strong business.

Contracts can protect an entity’s core

Attorneys can provide valuable viewpoints to smallbusiness owners. components, including its brand name, client list, or vendor relationships.

The more tailored a contract is to a specific business, the stronger it tends to be. “Unfortunately, I think a lot of

Real estate transactions might seem relatively straightforward, but they are often more than deals between buyers and sellers. Commercial buyers, in particular, should be aware of the risks encroachments and poorly documented easements pose to real estate assets.

Encroachments are intrusions on the

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Photograph provided by Cara Lombardo

can be used repeatedly. “It’s helpful to have a clean agreement in place that you can use with all of your customers, for example,” Jeff says. At the very least, he recommends getting contracts reviewed by attorneys who can draw on their experiences with how clauses tend to be interpreted and how court cases have been ruled.

Mixing business and personal affairs.

Small businesses line Madison’s Monroe Street. small businesses find contracts on the internet and try to use those,” says Jeff.

He recently reviewed a commercial lease that appeared to be various portions of different lease agreements pieced together. When new provisions are tacked on year after year without thoughtful review, the intent becomes garbled or even contradictory, and the contract loses worth. In an effective

contract, each sentence serves a clear purpose and works in conjunction with everything else. Boilerplate clauses that might seem superfluous can actually be vital.

Businesses who sign agreements with several employees, vendors, or customers should consider working with a lawyer to draft templates that

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Most people forming a business know to set it up as an LLC or a corporation, which creates a separation between the business and owner and helps prevent the owner from being personally liable for obligations of the business.

Nonetheless, some people still have a tendency to use their small business as a personal bank account. If the separation isn’t always clear in appearance, courts could have cause to break through the corporate shield and target personal assets of the owner.

Jeff recommends small-business owners make their intentions to operate standalone entities indisputable by always using separate bank accounts, not mixing funds, and maintaining official documentation such as accounting records and meeting minutes.

Small businesses are in it for more than the bottom line. Because their owners and employees live and work in the same community as their customers, their tailor-made offerings can celebrate and enhance their customers’ lives.

The beauty of the local yarn shop, neighborhood hardware store, or your favorite farmers’ market stand is more than the unique products and personal service; it’s the connection you feel as you walk away. Here’s to taking the steps to protect these treasures.

Cara Lombardo is a writer and a CPA. Photographs provided by Stafford Rosenbaum unless otherwise indicated.

Editor’s note: As of June 1, Jeff Schneider no longer works at Stafford Rosenbaum, but the firm continues to serve small businesses.

Spotlight A New ‘Stone Fence’ in a New Neighborhood!

Finally! Real Texas BBQ on Monroe Street!

You loyally patronized us in Cambridge.

We finally made it to central Madison! Come say “howdy” in our new digs on Monroe Street.

Texas-style BBQ, authentic Cajun, Fish Fry, Tamales, the BEST Gumbo.

Don’t forget the Buttermilk Pie! 1835 Monroe St. • (608) 886-8292 doublesbbq.com

New East location is even more artful and inspired! Something to fill all your “Wisconsin-ey” gift needs. From candles made with Lake Mendota sand, to Hockey Pucks that will open your beer!

Mon.-Sat. 10AM-7PM, Sun. 11AM-4PM 2322 Atwood Ave. • (608) 238-4331 stonefenceofmadison.com

Celebrating 10 Years of Nourishing the Soul

American Players Theatre

At American Players Theatre, world-class theatre meets world-class experience.

Bring your friends, pack your picnic basket, relax, and chat, then see the play.

Come visit APT this summer and find out for yourself what made The New York Times rave: “Now this is what summer theatre is all about.” For tickets and information, visit americanplayers.org, or call (608) 588-2361.

New menus and new hours.

From-scratch, high-quality, and local.

Serving breakfast, lunch, and dinner with a weekend brunch. Offering Wisconsin craft beers and a selection of wines. Dine-in or carry-out.

Open 6AM-8PM weekdays, 7AM-2PM weekends.

611 N. Sherman Ave. • (608) 663-5500 mannacafe.com

MadisonEssentialsMagazine.com

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essential home

Right: Repurposed glass panel privacy sculpture in backyard sanctuary.

e s o p r u p e R Respect, Remove, KEYS FOR LANDSCAPE RENOVATIONS

Above: Ineffective privacy fence.

By Joan W. Ziegler and Jared A. Vincent More space, more parking, a garage, or a fresh look? When you make major changes to your home or landscape, take advantage of the disturbance and make your outside spaces more functional and enjoyable. Before you begin, analyze what you love about your current spaces and what things you find are persistent annoyances. Then look at how your desired improvements will fit into the site and relate to existing features. Change is bittersweet. To make room for the new, we usually have to sacrifice something. With a little extra

forethought, your finished project will exceed your dreams.

Respect, Remove, Repurpose

Respect, Remove, Repurpose

What to keep, to remove, and to repurpose are key considerations for ensuring the new maintains the unique character of the old and results in great spaces that resolve old problems. To start, determine what is sacred and must be protected to respect the “inherent sense of place.” This could be a special tree, a choice view, a prized patio, or a

site planners landscape architects garden designers

historic feature. Next, decide what is not worth saving or must be sacrificed. You may want to save a special tree, but if heavy equipment is driven near an oak tree during the construction process, for example, it may be better to take it down. Be realistic. Oaks are very slow to show decline but are extremely sensitive to construction damage and often die 10–15 years after construction.

Removing a large tree 10 years down the road after everything is established will undoubtedly be more disruptive and expensive. Anticipating problems may allow you to protect the trees from damage or utilize the wood from the trees that are best removed. Salvaging and repurposing pavers, flag stones, wall materials, landscape ornaments, and architectural features help to create a sense of place that connects old to new.

Fit and Flo-Transitions

Fit and Flo-Transitions

831.5098 zdainc.com

OUTDOOR CREATIVE 44 | m a d i s o n e s s e n t i a l s m a g a z i n e

Access and circulation are often the least thought about and most impactful changes you can make when renovating your landscape. Changing entrances, steps, and walkways changes how

we are invited into the home and out into the landscape. A stoop that is too small can make it hard for one person to get to the door, much less a group of friends or family. Narrow, tall, or uneven steps leading up to the door are a deterrent which makes us less likely to use an entrance or an outdoor space. Decks, patios, and paths extend your living space to the outdoors to visually and functionally expand indoor improvements. Take advantage of renovation opportunities to make more gracious entrances, improve curb appeal, and enhance the architecture of the home and the unique features of the site.

Resiliency

Resiliency

Change is inevitable.

Whether expanding or updating a look, the best home and landscape renovations incorporate a level of sustainability and resiliency that adapt as a family’s needs change over time. Regrading is a great opportunity to create flat spaces for children to play and adults to entertain. It can also solve drainage issues and improve access around the home, making it easier to maintain and age in place. Restoring disturbed areas is an opportunity to incorporate sustainable lawn alternatives and rain water infiltration features, such as gardens and permeable pavements.

Consider planting new trees for the next generation, providing a respite on hot summer days, and cutting down on cooling costs. With some planning, many spaces can become multifunctional areas that will serve you well over the years. For example, the space under a deck is typically regarded as uninviting, but a well-designed deck creates great access, enhances views, and the under space can be used for storage or play, or screened in for additional summer living space.

Above: High deck with difficult access and underutilized space below.

Right: Redesigned deck for more usable space above and below.

space. The disturbed landscape will need restoration, so the time to make big changes is during the construction phase while the big equipment is there and changes can be easily made.

Renovations are a time for change, but when you’re finished with the project, it should look amazing and like it has always been there.

Joan W. Ziegler is a horticulturist and garden designer, and Jared A. Vincent, PLA, ASLA, is a landscape architect for ZDA, Inc. Landscape Architecture, 4797 Capitol View Road, Middleton.

Call (608) 831-5098 or visit zdainc.com.

Photographs provided by ZDA, Inc.

Respect, remove, and repurpose.

These three considerations during the planning process can enhance the beauty, function, and sustainability of your home while potentially saving significant cost, materials, labor, and headaches down the road. Anticipating the changes to the landscape during a home renovation provides a unique opportunity to enhance your outdoor MadisonEssentialsMagazine.com

| 45

advertiser index We encourage you to visit our sponsors! association

DAIS—Domestic Abuse Intervention Services...........................................17 Dane Buy Local..................................26 Greater Madison Chamber of Commerce................................14 Green Lake Area Chamber of Commerce................................12 The R.A.P. Ride—Ride Against Poverty........................................... 34

automobiles

Lidtke Motors..................................... 20

entertainment

American Players Theatre............... 43 Betty Lou Cruises............................... 35 The CW57............................................47 Fisher King Winery................................8 Fitchburg Center.................................2 Ho-Chunk Gaming Madison...........27 Madison Ballet...................................17 Madison Opera.................................31 Middleton BBQ Fest.............................9 Olbrich Botanical Gardens..............26 Wollersheim Winery & Distillery..........5

home & landscaping

Chads Design Build.......................... 36 ZDA, Inc.............................................. 44

dining & food

Banzo.................................................. 33 Bavaria Sausage...............................24 Bonfyre American Grille...................37 Calliope Ice Cream......................... 30 Captain Bill’s...................................... 35 Chocolate Shoppe Ice Cream.......23 Coachman’s Restaurant................. 40 Delaney’s............................................21 Dobhan...............................................16 Double S BBQ.................................... 43 Fraboni’s Italian Specialties & Delicatessen................................. 42 Harvest................................................15

Hilldale................................................37 Imperial Garden West........................5 jacs Dining & Tap House...................19 Lombardino’s Italian Restaurant & Bar...........................25 Manna Cafe & Bakery..................... 43 Mariner’s............................................ 35 Nau-Ti-Gal......................................... 35 Nitty Gritty......................................... 29 The Old Fashioned Tavern & Restaurant......................15 The Old Feed Mill Restaurant...........41 Pizza Brutta.........................................23 Quivey’s Grove................................... 11 Sa-Bai Thong........................................6 Smoky’s...............................................16 Sprecher’s Restaurant & Pub.......... 38 Tempest...............................................39 Tornado Steak House........................39 The University Club........................... 42 Vintage Brewing Co............................7 Vintage Spirits & Grill...........................7 Wisconsin Cheese............................ 48 Wonder Bar Steakhouse.................. 30 Woodshed Ale House.........................7

services

Farley’s House of Pianos.................. 33 Madison Taxi.......................................28 Tadsen Photography.........................41

shopping

Artisan Gallery.................................. 29 Eagle Optics.......................................10 Farley’s House of Pianos.................. 33 Fitchburg Center.................................2 Hilldale................................................37 Karen & Co./Sassafras........................5 Kessenich’s Ltd.................................. 22 Mystery To Me....................................13 Playthings.......................................... 22 Stone Fence...................................... 43 Terese Zache Designs.......................15

CONTEST Win a $50 Madison Originals® Gift Certificate!

Question: Which featured business owner served three terms in the Wisconsin State Assembly?

Enter by submitting your answer to the above question online at MadisonEssentialsMagazine.com, or by mail with your name, mailing address, phone number, and email to: Madison Essentials Magazine, c/o Towns & Associates, Inc. 126 Water Street Baraboo, WI 53913 All entries with the correct answer will be entered into a drawing for one of two $50 gift certificates. Contest deadline is September 14, 2015. Gift certificates will be honored at all current Madison Originals® member restaurants (see madisonoriginals.com—subject to change).

Good Luck!

Winners Thank You to Everyone Who Entered Our Previous Contest.

The answer to the question, “Which Madison retail store started out as an Army Navy store in Fontana, Wisconsin?” is Fontana Sports. A $50 Madison Originals® Gift Certificate was sent to each of our winners, Diane Kaiser of Avoca and Chris Swaboda of Verona.

CONGRATULATIONS! 46 | m a d i s o n e s s e n t i a l s m a g a z i n e

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