CONTENTS november 2014–january 2015
publisher
Towns & Associates, Inc. 126 Water Street Baraboo, WI 53913-2445 P (800) 575-8757 • F (608) 356-8875
MadisonOriginalsMagazine.com
original art
advertiser index:
Michael Schael............................... 30
dining
editor
Dotty Dumpling’s Dowry.................. 6 L’Etoile............................................. 18
ajohnson@madisonoriginalsmagazine.com
home
contributing writers
Lighting the Night........................... 42
Amy S. Johnson
Erin Abler, Jeanne Carpenter, Kay Myers, Callie Steffen, Jared A. Vincent, Liz Wessel, Holly Whittlef, Joan W. Ziegler
landmark Madison’s Historic Orton Park........ 10
service
publication designer Jennifer Denman
Next-Generation Library— The Bubbler’s Teen Programs....... 22 Sierra Club—John Muir Chapter..... 34
director of production & design
shopping
Jennifer Denman
director of technology & design Barbara Wilson
Artisan Gallery................................ 14 Candinas Chocolatier................... 26
travel National Museum of What?........... 40
graphic designers Sarah Hill Susie Anderson
photographer Eric Tadsen
additional photographs
Artisan Gallery, Emmett Brown— Fresh Water Fishing Hall of Fame, Green Concierge Travel, Haynes Photography, Michael Krakora, Madison Public Library, Madison Trust for Historic Preservation, Michael Schael, Sierra Club—John Muir Chapter, ZDA Inc.
advertising director Amy S. Johnson
ajohnson@madisonoriginalsmagazine.com
(800) 575-8757x105
advertising coordinators
Mike Connell (608) 772-2028 Brian Trongaard (608) 719-5021
administration Jennifer Baird Lori Czajka Rose Lee Evelyn Mattison Krystle Naab
vol. 40
including From the Editor................................. 4 Contest Information....................... 46 Contest Winners............................. 46 Go Fish: Pairing Wine with Seafood....44
A New Leaf Flowers & Gifts...............................39 Anthology..........................................................39 Banzo.................................................................14 Baraboo Area Chamber of Commerce..........33 Baraboo Woodworks...........................................6 Bavaria Sausage...............................................34 Bonfyre American Grille....................................45 Capital City Coins & Jewelry..............................7 Chad’s Carpentry.............................................45 Chocolate Shoppe Ice Cream..........................8 City Tins..............................................................13 Clasen’s European Bakery................................37 Coachman’s Golf Resort..................................26 Community Pharmacy......................................38 Daisy Cafe & Cupcakery....................................9 Dane Buy Local.................................................39 Dobhan Restaurant...........................................32 Douglas Art & Frame.........................................19 Fontana Sports Specialties................................33 Forget Me Not Studio........................................12 Forward Theater Co............................................8 Fosdal Home Bakery.........................................19 Fraboni’s Italian Specialties & Deli...................36 Gayfeather Fabrics...........................................22 Greater Madison Chamber of Commerce.....35 Harvest...............................................................11 Hilldale Shopping Center..................................36 Ho-Chunk Gaming............................................17 Holiday Fantasy in Lights...................................47 Home Savings Bank...........................................21 Imperial Garden Chinese Restaurant..............25 Inner Fire Yoga..................................................37 jacs Dining and Tap House...............................29 Jules Pilates Studio............................................38 Just In Time Refrigeration..................................20 Karen & Co./Sassafras........................................5 Katy’s American Indian Arts.............................39 Kessenich’s Ltd..................................................41 Lakeside St. Coffee House................................38 Lidtke Motors.....................................................29 Little Luxuries......................................................39 Lombardino’s Italian Restaurant & Bar............25 Madison Computer Works................................37 Madison Opera.................................................27 Madison Originals................................................2 Madison Taxi......................................................20 Madison Water Utility........................................23 The Nitty Gritty...................................................31 Olbrich Botanical Gardens...............................43 The Old Fashioned Tavern & Restaurant............5 The Old Feed Mill Restaurant............................28 Playthings.................................................. 16 & 33 Quivey’s Grove....................................................5 Renu Massage & Day Spa................................37 The Silly Yak Bakery & Bread Barn....................36 Smoky’s..............................................................44 Sprecher’s Restaurant & Pub............................15 Tadsen Photography.........................................46 Tornado Steak House........................................34 Towns & Associates, Inc........................... 21 & 37 University Book Store.........................................39 Vom Fass............................................................39 Willy Tech Shop..................................................38 Wine & Hop Shop..............................................39 Wisconsin Milk Marketing Board.......................48 Wollersheim Winery...........................................11 Wonder Bar Steakhouse...................................43 ZDA, Inc..............................................................42
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featuring:
Madison Originals Magazine exclusively promotes Madison Originals® restaurants in the dining portion of our publication. Madison Originals Magazine is published and owned by Towns & Associates, Inc. through a licensing agreement with Madison Originals®. The name “Madison Originals” is a registered trademark of Madison Originals®.
Watch for the next issue of Madison Originals Magazine February 2015.
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subscriptions
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comments?
We welcome your questions and comments. Please submit to Madison Originals Magazine, c/o Towns & Associates, Inc., 126 Water Street, Baraboo, WI 53913 or email ajohnson@madisonoriginalsmagazine.com.
from the editor amy johnson It’s our 10th Anniversary, and after 10 years and 40 issues, we are just as enthusiastic to plan, write, shoot, and create each issue as we were on day one. We are also happy to have many of the same contributors and staff, and welcomed those who joined us along the way. Madison Originals Magazine couldn’t exist without you, and it is better for including you. In November 2004, we set out with the one simple goal: to tell stories about the people, places, and things of where we live—and tell stories, we have. We encouraged you to visit many places, from restaurants to shops to locations for exploration. We introduced you to individuals and non-profits, who contribute to our community on a daily basis to make our lives better. We featured numerous artists, whose crafts vary as much as the taste of individual enthusiasts. And we have even helped you reimagine your home’s outdoor space. February 2010 was the start of a one-year series on various historic landmarks— exploring what they once were and how they function today. This one-year series now ends…five years later. These articles have been some of my favorites, and they couldn’t have come to life without the exceptional writing of Erin Abler. Erin is one of the contributors who has been with us from the beginning. The thoughtfulness and detail of her writing has been greatly appreciated, and it is with great sadness that this issue also marks the end of her tenure. Erin has been committed through grad school and post-grad school work, but her current non-writing career and activities have made time too scarce. We appreciate all Erin has given, and want to express our most sincere thanks. In that same spirit, we say thank you to all past writers and photographers, who also shared their talents along the way. Finally, but equally important in helping us be here, we thank our advertisers and readers. Without our advertisers, we couldn’t continue for practical reasons. Please support them, not just because they support us, but because they are great businesses, who also help create our community. Without our readers, where would we be? We would be talking to ourselves. Thank you for your constancy and feedback. We always think about what you might want to read when we begin each issue, and when you give feedback, we listen. We have implemented suggestions, which have made us better. We always strive to be better. Enjoy all the wonderful topics inside this anniversary issue. We look forward to being with you for the next 10 years!
advertise?
To place an advertisement, please call (800) 575-8757x105 or email ajohnson@madisonoriginalsmagazine.com.
all rights reserved. ©2014
No portion of this magazine may be reproduced without prior written permission by the publisher, Towns & Associates, Inc. Cover photo taken by Michael Krakora at Candinas Chocolatier. Photo on page 3 taken by Eric Tadsen at L’Etoile. 4 | madison originals magazine
Orton Park Photograph provided by Madison Trust for Historic Preservation
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Number-one-selling hamburger—Melting Pot with Cheese Curds fried to golden perfection
dining
Dotty Dumpling's Dowry Hamburgers with Soul By Jeanne Carpenter Chocolate Shake—the same recipe for over 25 years using Madison’s finest ice cream—Chocolate Shoppe
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You know the burgers must be pretty good at a restaurant that hails itself as the “World Hamburger Headquarters” when the place is packed at 2:00 p.m. on a Tuesday afternoon and no one is in a hurry to leave.
in), to the Green and Gold Burger’s hand-battered deep-fried pickles atop signature bacon mayonnaise and cheddar cheese, the burgers at Dotty’s have one thing in common: they are all incredibly addictive.
It turns out the burgers are so good at Dotty Dumpling’s Dowry on Frances Street in downtown Madison, that trying to decide which one to order is going to be the toughest decision you face all day. From the Melting Pot, with its cheddar, Swiss, and provolone cheese melted beneath a juicy slab of Jones Dairy Farm smoked bacon and super secret, world famous English Garlic Sauce atop a one-third-pound patty o’ beef (take a deep breath to let that sink
Rachael Stanley, co-owner and general manager of Dotty Dumpling’s Dowry, takes pride in not only the quality of the food, which also includes sandwiches, salads, and soups, but in the systems she’s helped shape that make Dotty’s the must-stop place in Madison for burger connoisseurs. It starts with the waitstaff, all of whom are friendly and expertly efficient, never missing a beat while taking orders,
refilling sodas, delivering multiple burger baskets on one arm, all the while singing along to Roy Orbison and Otis Redding on the overhead sound system, bobbing their heads to the beat of “Pretty Woman.” “I spend the majority of my time creating and implementing systems,” Rachael says. “We’ve found that what makes people come back is not just the food, it’s the service. Our servers know the food, they like what they’re doing, and they believe in the product they’re serving. It’s easy to sell it when you believe in it.” With its dark wood paneling, myriad of antiques, and eclectic wall furnishings (Rachael’s favorite is an antique sign that says “When better men are made, Wisconsin women will make them”), Dotty’s is the go-to place for both business lunches and family celebrations. On University of Wisconsin game days, it’s the place to stop before and after the big game. And on any day of the week, you’ll find both college students and
retirees sitting at the bar. It is indeed the kind of place where everybody knows your name. Speaking of names, the restaurant’s moniker sometimes causes confusion when the random customer asks for dumplings (there are no dumplings on the menu). The name Dotty Dumpling actually comes from a short story by Sir Arthur Conan O’Doyle, about a traveling circus in which the Fat Lady is named Dotty Dumpling. Rachael’s father, Jeff, is Dotty’s founder and co-owner. He adopted the name from O’Doyle’s story, and added Dowry. But Dotty Dumpling’s Dowry didn’t start out as a restaurant. In 1969, it was birthed as a gift shop in Des Moines, Iowa. Over time, Jeff’s interest in jewelry and clothing turned to hamburgers, and in 1975, Jeff moved to Madison and opened the first Dotty Dumpling’s Dowry on Monroe Street. It was this location that locals jokingly refer to as “the old burger hut” because it housed only a grill, counter top, and ten stools.
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Hand Battered Walleye Fish Fry with Homemade Tartar Sauce
In 1977, Dotty Dumpling’s Dowry relocated to Regent Street directly across the street from Camp Randall and developed a loyal legion of burger lovers. As Dotty’s popularity grew, so did its need for more space. In 1990, Dotty’s
moved to Fairchild Street. Fans often refer to this spot as the most memorable location because of the vast collection of antiques that filled the walls, including a full-sized canoe hanging from the ceiling. With the advent of the Overture Center development in the 1990s, Dotty’s was forced to close. It reopened two years later, in 2003, at its current location on Frances Street. Many of the antiques moved with it, including “Motorcycle Man,” a steel statue made by an artist in Des Moines, which greets customers as they enter the front door. Two model Hindenberg blimps seem to float above the open kitchen, while model airplanes, framed prints, and custom-built stained glass all keep customers busy while waiting for their food.
November 6 –23, 2014
“The contest is really popular and brings a sense of ownership,” she says. “The employees know they have input on where the menu is going next.” At Dotty Dumpling’s Dowry, all sauces and dressings are made in-house, from scratch. The deep-fried cheese curds served with a size of dill-infused homemade ranch dressing are popular,
by Liz Flahive
ForwardTheater.com
8 | madison originals magazine
While the menu generally stays fairly static, a new burger is added most every year, thanks to the annual employee cook-off. All staff are invited to create and cook a custom burger creation, with the winner receiving $150 and the honor of his or her burger placed on the menu. Many of the menu’s current burgers have come from the annual contest, Rachael says.
“Our customers tell us that Dotty’s has soul”
Andouille Sausage (flown in from New Orleans) Jambalaya and Freshly Baked Corn Bread
and the famous Japanese-style breadcrumbed onion rings have taken on a life of their own in five-star online reviews. Of course, if one has room for dessert (good luck), the shakes and malts are made from the same recipe as 20 years ago, and the house-made Fudge Bottom Pie, featuring a graham cracker crust with a layer of fudge and vanilla pudding, topped with whipped cream and chocolate drizzle, can be a meal in itself. “In this day and age, a family-ownedand-run place is pretty rare,” Rachael says. “I like to think we’re one of the best left and offer a level of hospitality you won’t find anywhere else. Our customers tell us that Dotty’s has soul, and I’ve got to say, I agree.” Jeanne Carpenter is a cheese geek and food writer living in Oregon, Wisconsin.
Dotty Dumpling’s Dowry 317 N. Frances Street, Madison, WI 53703 (608) 259-0000 • dottydumplingsdowry.com
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or iginal landmark
Breaking Ground
Madison’s Historic Orton Park By Erin Abler Madison’s rich neighborhood history offers an open invitation to the urban explorer. Even during the colder months, those who enjoy a stroll along residential sidewalks, who let their minds wander to consider those who first occupied the century-old houses, can find rewarding treasures across the city. One such place is Madison’s Orton Park, a residential block with a calm, friendly atmosphere that sits just a stone’s throw from Lake Monona. If you’re looking for a few moments of respite and are interested in exploring a piece of hidden Madison history, this little gem—the site of both the first cemetery and the first public park in Madison—won’t disappoint. A Series of Firsts of Firsts A Series How did the nondescript Orton Park come to hold such distinction in local history books? “It started back in
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the early 1840s, when Madison had become the capital,” says historian Mark Gajewski, who served as a key contributor to Historic Madison’s book A Biographical Guide to Forest Hill Cemetery. “People started moving here, and they started dying, and no one had really laid out a cemetery. They were using Bascom Hill to bury people, and other spots around town. A precursor of the City Council set aside the block where Orton Park is for the cemetery. It’s kind of a small, one-block area, so it started filling up.” With its 256 burial plots, Madison’s first village cemetery quickly went from being a sign of civic progress to one of neglect.1 “It was really not taken very good care of,” says Mark. “From the articles I’ve stumbled upon that mention its condition, it had a lot of brush and was never particularly well cared for. The tombstones were wooden, so the wording faded. There’s at least one example of kids setting the grass on fire, so some of the headstones got scorched or burned in the 1850s.” The cemetery was maintained so poorly that in September 1848, the Wisconsin Argus lamented that it was “still an open unfenced common, undistinguished from surrounding grounds” and that “the new-made graves are often defaced by the tread of cattle and other domestic animals.”2 Another scandal involved several University of Wisconsin medical students, who apparently dug up a body
as a makeshift experiment, or possibly just to satisfy their own curiosity.3 “In the 1850s they decided they would sell that land and move all the bodies that were in there out to Forest Hill,” Mark says. “There were a lot of Germans in the area, and they wanted to buy it and create a beer garden there. There was always this kind of back-and-forth between the German and the Yankee settlers. The Germans saw Sundays as a day to sit back with the family and drink beer, which in Europe is like water, and that wasn’t in line with what the Yankees thought was proper. They got their undies in a bundle, so to speak. So the city went ahead and turned it into a little park.” Coinciding with this occurrence was a growing emphasis on making cemeteries more inviting places to visit. “By the time Madison became a city and they started Forest Hill, there was this movement around the country to have beautiful cemeteries with winding roads,” explains Mark. “As family members died, if they had any family members buried in the village cemetery, they had those bodies exhumed and moved to be in the family plot. At the same time the village had its cemetery, the Catholics, who needed consecrated land [to bury their dead], used Greenbush Cemetery, where St. Mary’s Hospital is today. In a similar fashion, when that hospital was put up, all the bodies were
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“America’s Top 10 Winery Tours” moved to Resurrection Cemetery.” Thus Madison’s small, early cemeteries were replaced with more spacious, park-like burial grounds. The practice of moving cemeteries when they fill is not a very common one, so the fact that it happened multiple times in Madison’s early history is somewhat curious. “I think it’s pretty unusual,” says Mark. “In other cities settled around the same time, you find all these little cemeteries cut into city blocks that date from the 1700s.” Instead of continuing to build around those cemeteries, Madison chose to relocate them. One deterrent is the difficulty involved in disinterring and reburying bodies, especially considering the emotional strain on relatives. With Orton Park, bodies were exhumed in winter and transferred to Forest Hill on bobsleds.4 Although relocation of all the bodies was completed in 1877, it took another ten years for the ground to be converted to a public park, complete with walkways, bandstand, and gas lamps. Named after Harlow Orton, a lawyer, state Supreme Court justice, and former Madison mayor,5 Madison’s first village cemetery henceforth became known as its first public park. OrtonOrton Park Today Park Today Ask just about any neighborhood resident, and you’ll find that the appeal of Orton Park has not only lasted since
the 1870s—it’s deepened. A key aspect is the park’s location. “I think it’s situated in a good spot in that neighborhood,” says Mark. “It’s just off Willy Street, halfway between downtown and the Yahara River. It sits up high, so you can see between the houses. It has beautiful, tall, century-old shade trees. I run every day and I run past that park, and there’s hardly ever a time when I don’t see kids on the swing sets. It’s the smallest park, but it also gets an awful lot of traffic just because of the neighborhood it’s in. It just seems suited to the neighborhood it’s in.” Architect Bob Bell agrees. Bob, who hails from Oak Park, Illinois, has also been a resident of the Marquette neighborhood since 1986. “It was the first public park in Madison, and it was a neighborhood which had been settled early in the history of Madison, in a neighborhood near the center of the city. Really, you could not expand the cemetery, so why not have a new cemetery? And the city needed a park.” As a longtime resident with a keen awareness of architectural history, Bob recently helped the Madison Trust for Historic Preservation organize a house tour in the neighborhood. “I have a lot of information about the historic houses, so I suggested a route. Normally they like to have houses that people can go inside. I offered our house as one of those houses, and invited two
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of our neighbors to participate—one is an 1855 house, another is a 1900 right on Lake Monona. Our house is a great house. I designed an addition in 2004, and we tried to keep the addition in keeping with the original 1885 design. It was also where Georgia O’Keefe lived for a couple years in high school,” Bob says. “For me the neighborhood is exciting because of the historic buildings, because it’s a neighborhood that has a nice long history. I’m not very attracted to [living in] a new subdivision outside of town. We like to go to the local hardware and the local grocery—the small businesses. It’s got a terrific sense of community; I think that other people from other neighborhoods and surrounding towns are a little jealous. There’s such a variety of people—lots of younger people, people with university ties. And there are also lots of older people like us, who like an active lifestyle.” Indeed, Madison’s pedestrian- and bikefriendly reputation is well reflected in the Orton Park neighborhood. “Our area, because it’s right along the shore of Lake Monona, is part of a bike path around Lake Monona,” explains Bob. “So a lot of
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people, including myself when we didn’t live in the neighborhood, would ride our bikes or run in the neighborhood. And one of the paths goes diagonally right across the park, so if you’re a runner, you run right across the park. So it attracts a lot of people running around Lake Monona or biking, which is an 11-mile circuit. It’s a really active pedestrian area, and the park is right on the route—that makes it attractive as well. They get to enjoy that park on their rides and runs around the lake.”
“We have lots of good parks in Madison, and lots of good parks along the lake with beaches,” he says. “Orton Park is different. It’s in a neighborhood. It’s got a different feeling from some of the other parks; more intimate. It’s unique. It’s just a perfect place.”
Orton Park is truly a well-loved gathering place, and not just for neighborhood residents. Easily the best-known park event is the annual Orton Park Festival, a free outdoor music and food jubilee that marked its 49th year this past August. “My wife and I attended, and it was terrific as usual,” says Bob. “We love the jazz brunch that they have in the park on Sunday morning; we make a contribution for the buffet brunch items. It’s a little like a big block party. It attracts people from all over—we met some people from Milwaukee who come every year.”
Photographs provided by the Madison Trust for Historic Preservation.
If you need any more proof that Orton Park is special, Bob sums it up neatly:
Erin Abler is a Wisconsin native and a graduate of the University of WisconsinMadison. She divides her time between online content strategy, information architecture, and freelance writing.
1. Mollenhoff, Leigh and David. Landmarks and Landmark Sites Nomination Form: Orton Park. City of Madison Landmarks Commission, September 7, 1975, p. 4. 2. Forest Hill Cemetery Committee. A Biographical Guide to Forest Hill Cemetery: The Ordinary and Famous Women and Men who Shaped Madison and the World. Historic Madison, Inc., 2002. 3. Mollenhoff, Leigh and David. Landmarks and Landmark Sites Nomination Form: Orton Park. City of Madison Landmarks Commission, September 7, 1975, p. 4. 4. Ibid, p. 5. 5. Ibid, p. 4.
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o ri g in al shopping
ARTISAN GALLERY Championing Fine Art and Fine Craft
By Kay Myers
Theresa Abel, Owner and Art Director at Artisan Gallery in Paoli, Wisconsin, never imagined she would own her own art gallery. As it turns out, she and her husband, Tim O’Neill, own a highly regarded fine craft and fine art gallery that represents more than 100 artists from throughout the United States. The couple also own Creamery Café, located inside Artisan Gallery. The small farmto-table restaurant is known for its beautiful patio view, as well as fresh salads and excellent weekend brunch. The gallery is housed in an old creamery, which was converted by the original owner in 1987 and has continued to change and grow over the last 27 years. The 5,000-square-foot gallery showcases work of locally known and nationally recognized artists working in many media, from ceramics to oil painting, furniture to fine jewelry. Theresa and I chat over drinks on the patio at the Café. “I don’t often sit back and connect the dots,” she says reflectively. “But if I were to do that, it does all kind 14 | m a d i s o n o r i g i n a l s m a g a z i n e
of make sense. But I certainly didn’t set out thinking, ‘Someday, I want to own an art gallery.’ When I graduated from art school, I had a part-time job framing at U-Frame-It. I met Kelli Hoppmann and that relationship became one of the most important relationships in my life, and along with a handful of other artists, we started ArtBite. I remember feeling really embraced by the Madison art community then. We would have fantastic turnouts at our events, sometimes with live music and food, and we all learned a lot about marketing and hanging shows, and how to interact with the community. “Then I got a job at the Artisan Gallery, again, still not thinking that someday I would own the gallery. It just seemed like a nice job to have if I wanted to be painting in my studio, too. I worked four days a week and could be in my studio two or three days a week, and I was exhibiting a lot more then. I started to do art fairs, and my husband, Tim, was doing art fairs. It’s incredibly hard work, but you get immediate feedback from
your customers and you get a tough skin. At art fairs, people say anything, where I think in a gallery people feel they need to be polite. Some of the criticism can be constructive and people have said all sorts of negative things to me about my work, but the people who love it, love it a lot!” Theresa and Tim met artists from across the country at art and craft fairs. They learned about fine craft from furniture makers, ceramicists, glass artists, painters, and printmakers. It provided a place to discuss technique and process, as well as the craft movement and state of art throughout the nation. “Coming from a fine art background and knowing a lot about painting and art history, and being with Tim, who is a furniture maker and jeweler, we were interested in meeting and talking with other fine craft artists,” Theresa tells me. “We felt really strongly about showing fine art and fine craft alongside one another when we took over the gallery. I never set out to change the work we were showing completely, but despite myself, after a few years, people would come in and say, ‘Wow, this place is really different.’ We’re showing really interesting artists with a really strong concept doing very contemporary work alongside some of the finest craftspeople in the country—people who are really invested in their craft and really interested in craft as a tradition. That’s important, I think, because the process of making art informs the ideas. It informs the message you’re sending.” When you walk through Artisan Gallery the message is clear: beauty is on display and you can take it home with you. Theresa and Tim have put together a collection of artists and craftspeople to show alongside one another whose work is continually juxtaposed in new and exciting ways. The colors of a woodblock print by Nick Wroblewski perfectly complement the colors used in glazes by ceramicist Paul Jeselskis, and both look like the ideal vignette for your home placed with one of Tim’s handmade cabinets or hall tables. This happens again and again and again—everywhere you look in the gallery, beautiful and useful objects are shown together in a
Karen Halt “Beth’s Birds” acrylic on panel
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Amber Marshall blow glass vessel way that is different than anywhere else in Wisconsin. Artisan Gallery is a reflection of Tim and Theresa’s tastes and interests, as well as a reflection of the way the artists live in their own home, surrounded by art and craft. “I do think you have to have a strong point of view to run a gallery, and that’s why it’s a healthy environment to have a lot of different venues to show art because everyone has a different perspective, so it’s exciting to go through all of them,” Theresa relays openly. “I’ve
owned the gallery now for ten years and I feel a little bit more confident. I’m so grateful that I can run a gallery and exhibit work that I really want to show. But I am concerned when I look at our arts community in general in the greater Madison area and [at the time of this writing] Absolutely Art is having its last show. Grace Chosy closed this past year and before that the Bindley Collection Gallery, and these were all really lovely businesses that, for whatever reason, closed. I don’t see anyone stepping in with other professional gallery space.
There’s a lot of incubator spaces and art activity going on in Madison—there are a lot of fabulous artists—but there aren’t a lot of commercial art galleries. It’s better to have a vibrant arts district where you can go to a neighborhood and there is a variety of art galleries that you can visit, and it attracts people who want to spend the entire day. In Paoli right now, Richard Judd has a gallery and there’s the Mill Park Gallery…” Theresa pauses and looks out across the Sugar River from our table on the patio.
Jonathan Wilde “No Sauna Tonight” oil on panel
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“I’ve been thinking a lot about my gallery and this small café I’ve owned for the past ten years and it’s been a really great part of the community, and as we’ve been here other people in Paoli have opened restaurants. I’ve been a part of Madison Originals, which has been wonderful— I’ve learned so much from really professional restaurateurs—but I realize that I’m an artist and a gallery owner. They’ve made so much progress really educating people about where their food comes from and why it’s important to buy local and go to farmers’ markets and support your community; why it’s good for the environment and for yourself personally, both philosophically and physically, and I wish that was so for the visual arts. So, I’ve decided at the end of this season to close my restaurant.
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“There are so many other great restaurants serving and championing local organic food, and I’ve been happy to own a little farm-to-table restaurant, but I feel like what’s needed and what I want to put my energy into is focusing on the gallery and the visual arts. I’m going to put all of my energy toward really focusing on the arts community in and around Madison, and on what should be happening to support the visual arts and work to make those things happen.” Artisan Gallery is located at 6858 Paoli Road in Paoli, Wisconsin, just twenty minutes southwest of Madison. You can also look them up on the web at artisangal.com. The annual Small Works show along with New Work by S.V. Medaris and Ted Lott’s Temporary Residence will all open for view and purchase on Friday, November 7, with an opening reception from 5:00 to 9:00 p.m. The gallery is open Tuesday through Sunday from 10:00 a.m. to 5:00 p.m., with extended holiday hours Thanksgiving through Christmas, open seven days a week from 10:00 a.m. to 5:00 p.m. and open late on Thursdays 10:00 a.m. to 7:00 p.m.
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Kay Myers is a local artist and freelance writer. Photographs provided by Artisan Gallery.
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dining
L ’Etoile
Transitions to Tasting Menu By Jeanne Carpenter For years, five-star restaurants in New York and Chicago have exclusively offered chef-selected tasting menus: small portions of several dishes making up a single meal. Thanks to an evolving food culture in Madison, Executive Chef Tory Miller at L’Etoile is transitioning to three-course and seven-course tasting
menus, with continued focus on using local ingredients. The result is an experience that reflects the seasons, as well as showcases the creative nature of Chef Tory and his kitchen. “I see the multi-course menu as a way to heighten the dining experience
Scallop Crudo with Mouse Melon, Ponzu Gelee, and Thai Basil Oil 18 | m a d i s o n o r i g i n a l s m a g a z i n e
by providing additional tastes and seasonal flavor combinations. We’re depending on customers to trust the chef to select and make good food for them,” he says. For nearly 40 years, L’Etoile has been Madison’s go-to restaurant for exquisite, local cuisine. Sourcing vegetables, meats, cheeses, and ingredients from more than 200 farmers and producers, the menu at L’Etoile—no matter the time of the year—is at minimum 90 percent local, Tory says. Tory is a mainstay at the Dane County Farmer’s Market on the Capital Square, pulling a trusty wagon and filling it with local foods purchased from Wisconsin farm stands. Before him, famed chef and L’Etoile founder Odessa Piper paved the road for local food menus, and Tory says changing to a tasting menu was a step he and Odessa discussed even before he transitioned to co-owner and executive chef in 2005.
Pinn Oak Lamb Rack with Cottage Cheese, Blueberries, and Moroccan Spice
“Obviously, offering tasting menus is not a new idea,” Tory says. “Chefs across the country have offered them for years. Both Odessa and I were big fans of Charlie Trotter’s (in Chicago) and the style of dining at Chez Panisse (in Berkeley, California). What finally convinced me that the time was right for L’Etoile was the evolution of Graze, and the creativity that’s coming from the kitchen over there.” Opened in 2010, Graze is a sister restaurant adjacent to L’Etoile, at 1 S. Pinckney Street. Originally billed as a “gastro pub,” over time, Graze has evolved into a destination eatery renowned for creatively using local ingredients, which is similar to L’Etoile’s original premise, Tory says.
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Heirloom Tom atoes with Ble Bandaged Che u Mont ddar, Lemon Tuile, and Bas il
“I wanted L’Etoile to be something else, to distance it from Graze in a good way,” he says. “At L’Etoile, our goal is to give guests an experience they can’t get anywhere else, and at the same time, to challenge our kitchen to execute at a high level.” Today, when guests are seated at L’Etoile, they are offered tasting menus featuring
a three-course menu, with three choices in each course, or a seven-course prix fixe menu that changes daily. Winepairing options are additional, and a la carte options are available. The three-course tasting menu changes weekly, and portions of it sometimes change daily, depending on what’s in season, as well as availability of meat and fish from local producers. This particular style of cooking is more sustainable for a kitchen. Chefs can offer a wider variety of dishes in any given week, which means they purchase a wider variety of ingredients from more farmers. For example, a summer seasonal threecourse tasting menu might include everything from Artisan Farms smoked trout, with French onion dip, rye blini, pickled beets, and paddlefish caviar; to Heck’s sweet pea pancakes, with
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summer vegetables, Uplands Pleasant Ridge Reserve flan, and strawberry gastrique. Dessert options often include L’Etoile’s signature crème brûlée with a seasonal twist, such as blueberry crème brûlée with white chocolate rice tuile. A seven-course summer menu might include dishes of fois gras, with raspberries, mizuna and spiced pecans, as well as duck confit with chanterelles, sweet corn, queso fresco, and guajillo, while fall or winter courses might feature a toasted farro salad with sweet potatoes, or fried pork belly with buttercup squash and beauty heart radish. The seven-course menu always features a local cheese course and dessert course. The change from a standard menu to a tasting menu has not been completely foolproof, however. “Some people panic when they come in, expecting to order
a 20-ounce steak dinner with a baked potato, and they can’t get exactly what they want,” Tory says. “We’re trying to move people away from a protein-heavy meal, and switch to offering smaller portions of protein with more vegetables and fruit. It’s a better way to experience what’s in season, and it’s a healthier style of eating.” Servers at L’Etoile recommend all guests in a party order the same-sized tasting menu—either three-course or sevencourse—so some guests at the same table do not end up sitting in front of an empty plate between courses. “That can be challenging for both the guest and the server,” Tory says.
And, as always, wine continues to play an integral part of any meal at L’Etoile. A sommelier is on hand for every table to answer questions, provide recommendations based on preferences, budget, and food compatibility, and to make sure each table has a unique experience. Overall, at L’Etoile, the kitchen is always flexible, Tory says, and if guests want to order items a la carte, that’s always an option. Guests are also welcome to come in just for coffee and dessert. “In the end, we’re here to make people happy,” he says.
Jeanne Carpenter is a cheese geek and food writer living in Oregon, Wisconsin.
L ’Etoile
1 S. Pinckney Street Madison, WI 53703 (608) 251-0500 letoile-restaurant.com
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o r iginal service
Next-Generation Library
The Bubbler’s Teen Programs By Erin Abler
Teenagers can be a tough crowd to please. They’re big on pop culture, highly social, and constantly plugged in; but they’re also looking for inspiration, thinking about the future, and quick
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to spot fakery. All this, smack in the middle of figuring out who they are. The inherent challenge in engaging teens is, in part, a quest to match their intensity with activities that allow creative freedom and encourage self-expression. Yet the Madison Public Library (MPL) makes it look easy, fostering popular projects developed just for teens through its maker-friendly Bubbler Program. At the heart of every connection the library makes with teens, you’ll find Jesse Vieau. Jesse first joined MPL as a Teen Services Librarian in 2008. “Since then we’ve built a pretty big teen program,” he says. “My charge is really to introduce high schools around the city to what the library does, and what the Bubbler program does. In terms of traditional library services, my role has been selecting all the materials for the library for teenagers: reading all the reviews and selecting all the books and games in the MPL system. Until about a month ago, I was the only teen services librarian.” Originally put in charge of developing a media lab for teenagers, Jesse soon started brainstorming ways to expand that vision. “I worked with Trent [Miller, founder of the Bubbler] and some other great folks,” Jesse says, “and we were questioning: why just for teenagers? We
should be doing this for people of all ages. And why just media production? We could do all kinds of things. That’s how it turned into an all-ages, all-makers program. It’s a 90-minute crash course, whatever we’re doing—cheesemaking, video production, gaming.” Fostered within this experimental framework, MPL’s teen programs have both deepened and expanded. “We offer the same things we offer the adults, but we try to scale it to work with teenagers,” says Jesse. “Obviously we don’t offer ‘How to Make Beer’ to teenagers. But we have video game production classes, animation programs, spoken word classes, creative writing classes. There are some [programs] in the Bubbler room, but there are workshops in other places. We work in cooperation with a lot of other groups in the city. It’s not always me saying, ‘Hey, the library’s doing this program, come in and check it out.’ We’re at the point where other people say, ‘Hey, we know you’re offering this, and we’d like to work with you on it.’ So then I’m not searching for an audience—I’m looking for a partner to fill that gap.” Community partnerships and local expertise are now foundational to all Bubbler programs. “At first, it was just me trying to act like an expert
in everything,” says Jesse. “When we planned and rolled out the Bubbler, the whole plan was to change it that so we don’t have to learn all this stuff and become the experts every time, but to find the experts and bring them in to work with teenagers and with people of all ages.” One program, called “Naked Mondays,” tapped into the Madison Metropolitan School District (MMSD) schedule to bring students in from area high schools. “They had early-release days on Mondays, so there was a lot more time for field trips,” Jesse says. “They would come down to the brand new library, and we’d introduce them to the teen space, the Bubbler room, and do a workshop with them.” Some of the Bubbler’s larger teen programs currently include Book Trailer Workshops and One Life workshops. Book Trailers are creative visual media ads—like movie trailers—that teens make in order to spark others’ interest in their favorite books. The weekly One Life meetings, which take place at Goodman South Madison Library, engage teenagers in hip-hop, spoken word, music composition, and creative writing projects.
Though it took another year after uCreate, Jesse found the perfect opportunity working with likeminded advocate John Bauman. As Juvenile Court Administrator for Dane County, John oversees the Juvenile Detention Center as well as the Shelter Home, both of which participate in the Bubbler’s teen programs. Recalling the path that led to their collaboration, John points to his first encounter with Assistant Professor Nancy Buenger, of the University of Wisconsin-Madison’s Center for Law, Society and Justice (CLSJ). “Nancy got a hold of me almost two years ago, when
she was relatively new to the area and to the UW, and wanted to know if we could do some expressive arts projects with juveniles in detention,” John says. “She had students at the UW who wanted to work with kids in detention on art projects. I met with them a couple times to try to help them get a sense of life in detention. They used a lot of that as the basis for one of the projects they did.” Expanding that project led to a connection with MPL and Jesse, who had been actively looking for a way to work with the county’s incarcerated youth. “After a couple meetings
Juvenile Justice Workshops Juvenile Justice Workshops One especially rewarding set of programs reaches out to engage teenagers who are involved in Dane County’s justice system. The Bubbler’s Juvenile Justice programming started with a program called uCreate. “It was a collaborative effort involving different people with the court system and 16and 17-year-olds charged as adults,” Jesse says. “That was just my first shot— it was kind of up to the folks at the jail to figure out where it belonged. We ended up doing collaborative work with teens that were in jail in Charlotte, North Carolina.” That project, along with some troubling statistics, motivated Jesse to keep working with “justice-involved” youth. “In Dane County, we arrest or detain more young black men than any other county per capita in the nation,” Jesse says. “I started asking, ‘Is there a correction for this wrong?’ It really sparked my interest in developing something for these populations.” MadisonOriginalsMagazine.com
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“They’re finding out about things they probably wouldn’t experience on their own” get to do hands-on training that’s pretty much free to them.”
with John, we got started with some animation workshops,” Jesse says. The workshops taught teens how to plan a story, then film, edit, and present a digital animation using iPads. “We received a grant from the Goodman Foundation, and that went to create a mobile animation program. I was able to hire a part-time animation instructor and purchase five mobile animation machines, as well as purchase quite a lot of additions to our collection to provide for further reading and further education for those who were interested in finding out more after learning the basics.” Taking their mobile iPad stations on the road, Jesse and his animation instructor, Nate Clark, successfully brought the Bubbler’s teen programs to a new audience in the justice system. “As we got more going with the Bubbler, we started marketing into more than just animation, and then it became a weekly commitment,” says Jesse. “One week the shelter is here at Central Library; the next week at the same time, we go to the detention center and work with them. So every other week, we work with each group and we just switch on and off. “We’ve done a lot of different stuff with them. Just recently we made board games from scratch. John gives us all the administrative go-aheads—what we can do, if we can publish stuff online, and all that stuff. They do have MMSD teachers onsite at both locations: Ben Stueck is the teacher at the detention center, and Britt Salbo is the teacher at the shelter. We work out the curriculum in advance so they know what they’re walking into 24 | m a d i s o n o r i g i n a l s m a g a z i n e
and they can potentially build it into their own lesson plans.” Ed Pearson, Superintendent of Juvenile Detention, has watched teens thrive on the variety offered by Bubbler programs. “With the iPad, they create animated videos,” says Ed. “They’ve also had some training on branding—symbols, emblems, and how to brand themselves as people. Last week, we had a website training course where they learned how to construct a website.” Ed sees the teenagers benefiting in several ways from their involvement with the Juvenile Justice programs. “They’re finding out about things they probably wouldn’t experience on their own,” he says. “Not a lot of kids are walking around in the community saying they want to go to the library. When they leave here, they can continue to take advantage of those services. And they’re also being exposed to training. They have their own work stations and
Another recent success was a program called ARTinside, funded by a grant from the National Endowment for the Arts (NEA). Victor Castro—a former artist-in-residence with the Bubbler— had teens at the detention center save expendable materials from all their meals. “Anytime they had cereal, they had to wash out their plastic disposable cereal container and milk cartons,” says Jesse. “They were always cleaning and saving those because we were making art for two months from them. The project was outside our weekly relationships. We were able to solidify our relationships, do something new, and show that it works. “At the center, it’s a very fluid population—we don’t tend to see the same kids over and over again. These kids are always pre-court if they are in the court process, and the shelter houses teens who may be involved with court or in harm’s way if they’re not sheltered for a short time. With the ARTinside program, we weren’t trying to build on the last week’s lesson: with a new group of kids every week, it was a different mentality, and it was a great mentality, because we were able to start from scratch every time.” Some teens are hesitant when they first begin the library programs, sensing a classroom-like setting where they might not succeed. To help overcome that,
Jesse says, “We emphasize that we’re not grading them and we’re not judging them. We set up projects, but by no means are we judging that final project. Even if they come in and try making an animation and they hate it, I still count it as a success. It means they don’t have to spend time or money in a professional class finding out they don’t like it. They can hone what they want to do. I want to introduce them to all that’s possible and connect them to people in Madison who do the things they’re interested in.” Jesse cites collaboration as a key factor in the ongoing success of the Bubbler’s teen programming. “It wouldn’t happen without the team of people we’re working with,” he says. “Nate Clark, the [first] person I hired, is now a full-time employee for the library. We had him for one year on a grant, and by the end of that time, the library and the city saw such value in him and his teaching skills that we had to create a position to keep him here. Nate was instrumental in securing a relationship with the detention center. About a month ago, the city created two brand new full-time positions for teen librarians. I now have three. I’m super excited to have the help and the backing working with the libraries and the city. We can do a lot more now.” John also sees growth on the horizon. “I certainly appreciate the organizations that did grant the money to the Bubbler program,” he says. “That’s the only way that this future expansion of opportunities is able to happen. And I really appreciate the partnership between the Madison Public Library and the UW. They’re really looking to expand this into much broader experiences than just animation art. We’re very excited about what this next semester will be.” For more information, madisonbubbler.org.
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Erin Abler is a Wisconsin native and graduate of the University of WisconsinMadison. She divides her time between online content strategy, information architecture, and freelance writing. Photographs provided by Madison Public Library.
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ori gin al shopping
CANDINAS
Chocolatier By Holly Whittlef
Walking into Candinas Chocolatier’s downtown Madison store, it is easy to think you are in the thralls of a chic New York City chocolate shop. This modern and minimalist boutique sells some of America’s best chocolate, yet remains humbly squished between Brocach Irish Pub and the Risser Justice Center on the Capitol Square. While they routinely garner national praise for their finely crafted confectionary, Candinas Chocolatier has Big Apple style with a Midwest mentality—their first priority is happily greeting local customers to their store with free chocolate samples. “Chocolate should not be snooty, no matter how expensive it is, which is why we try to make it as approachable and light-hearted as possible,” says Markus Candinas, owner and chief chocolatier. With 11 to 15 varieties offered daily, customers of all ages swoon over their
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assortment of chocolates, truffles, and caramels sold in a unique “squircle” (square and circle) shape. Flavors vary day-to-day, and include chai, elderflower, espresso, and champagne truffles, as well as almond and hazelnut croquants, dark caramels, and Irish crèmes. Their chocolates are sold primarily in assortments—sizes begin with petite, two-piece boxes then grow to nine-, 16-, 25-, and 36-piece offerings. A hallmark of Candinas’ chocolates is that they are preservative-free and meant to be eaten fresh, within eight to 10 days of opening. But as their website suggests, this does not tend to be a problem with customers. “Freshness is imperative with good chocolate, as are great ingredients,” says Markus. Because Candinas gleans inspiration from seasonal and readily available ingredients, their daily assortment sees
more turnover and change in flavors. Markus asserts, “I use ingredients that I think have the best taste.” Judging good taste is an easy task for Markus, who has spent his life in the pursuit of eating and enjoying good food. He grew up in a food-focused household on Madison’s west side, the son of Swiss immigrants. At just six years old, he remembers making his first solo trip to Europe. After high school, Markus knew his career path involved wanting to “…enjoy making food that I enjoyed eating.” For him and his sweet tooth, confectionary was a natural fit. At age 17, he left the United States and spent the next six years in Switzerland learning from some of Europe’s master chocolatiers. He began his career spending three years in an apprenticeship at a 125-year-old confectionary shop in Bern, Switzerland, where he focused on learning to make both chocolates and pastries.
He began his career spending three years in an apprenticeship at a 125-year-old confectionary shop in Bern, Switzerland.
After his apprenticeship ended, the staff was so impressed with his talent that they named him head of the pastry and
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Armed with a collection of fine-tuned recipes and flavor combinations derived from his years of Swiss training, he flew home to Wisconsin, knowing “the chocolate would be dang good.”
chocolate department. This position— normally reserved for experienced chocolatiers with more than 20 years of practice—allowed Markus, then in his 20s, to grow the company’s chocolate department in new and innovative ways. Working in Switzerland confirmed what Markus already knew, “Why don’t we have chocolate like this in the U.S.? There’s a market here.”
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During his last months in Europe, Markus voluntarily took a lower level, less demanding job in order to start preparing and planning to open his own shop in the United States. A return to Madison felt right for Markus, who recognized his hometown’s food-friendly community as a supportive environment for making chocolate. The Midwest would also be an easy location for shipping out national
orders. Armed with a collection of finetuned recipes and flavor combinations derived from his years of Swiss training, he flew home to Wisconsin, knowing “the chocolate would be dang good.” In 1994, Candinas Chocolatier officially opened—operating both their factory and first retail store out of Verona. It was not until 2007 that Markus opened
the second retail location in downtown Madison. While Candinas has been repeatedly lauded in Consumer Reports magazine, as well as in USA Today, Consumer’s Digest, and Bon Appetit magazine, Markus says, “You should never be at the point where you think you have it figured out.” The business continues to grow and adapt, and currently employs four full-time staff to oversee their factory, both retail stores, and all online orders. Candinas Chocolatier will also cater weddings, in addition to corporate events. Part of Candinas Chocolatier’s success is their dedication to keeping things simple. They sell their chocolate only at their retail locations and online, as to not disrupt the integrity of the chocolate. Chocolate, like many foods, is sensitive to odors and can transform in flavor when surrounded by other foods. While Candinas can be found on Facebook, they tend to eschew social media and advertising in favor of letting customers’ tastebuds spread the word about their award-winning chocolates. Standing
behind the counter in his downtown shop—surrounded by nearly bare walls and a bright, modern chandelier— Markus states, “This is what I want to do. We let the chocolates shine, and let the quality do the work.” 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. Photographs by Michael Krakora.
CANDINAS CHOCOLATIER 11 W. Main Street Madison, WI 53703 2435 Old County Road PB Verona, WI 53593 (608) 845-1545 candinas.com
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ori gin al art
Fueling Fire and Encouraging Flame The first time I ever wood-fired an outdoor kiln was nearly a decade ago. It was a crisp fall evening at the University of Wisconsin-Madison Picnic Point kiln (which is no longer in use). I took a night shift to spend time with my thenboyfriend, now-husband, Ryan Myers. I quickly learned that wood-firing takes time, patience, and a good deal of manual labor. In the years since then, I have had the pleasure of meeting and working with several ceramic artists, who use wood kilns as their main or primary kiln. One of these talented and hard-working artists is Michael Schael of Rock Eagle Pottery in Cambridge, Wisconsin. Honest, well-read, and admittedly seduced by fire, Michael was drawn to wood-fired pots (almost literally) as a moth to the flame. “When I first started to throw, the images of pots I saw were wood-fired, and those were what I fell in love with,” Michael confides. “Naïvety, or naïve love is what brought me to wood-firing—not realizing the labor and effort involved in what goes into wood-fired pots. It was really all I ever wanted to do. At that time, the early ’90s, there may have been more wood kilns than I knew about, but there weren’t a 30 | m a d i s o n o r i g i n a l s m a g a z i n e
whole lot of people wood-firing. It has exploded since then.” I ask Michael to explain. “I think a lot of it is exposure. There’s a primitiveness, maybe a connection to the roots of how pots started. For me, it’s the intimacy— the connection through the whole process. Stacking a kiln for me is a huge three-dimensional puzzle, imagining how the flame will move through the kiln and utilizing that flame movement to the best advantage for the work. I think there’s something primal about fire no matter who you are: country kid or inner-city kid or suburbanite like myself; there’s something, perhaps inherent within the human species, that draws us to flame, that all of us key into.” Michael is part of the Earth, Wood and Fire Artist Tour that occurs each fall in the Cambridge area (just outside of Madison). This studio tour invites patrons, friends, and family to connect with artists at their homes and studios. Michael is also a member of The Clay Collective potter’s guild in the Cambridge area. The guild hosts a potter’s studio tour each May. During the open studio tours, there is good food, great art,
and fine crafts, and active kiln firings to demonstrate exactly how many of the Cambridge area potters make their living. “Making pots is about controlling the fire,” Michael tells me. “I often joke with my clientele about the three things I was never allowed to do growing up that I now do all the time: play in the mud, be a mad scientist, and play with fire. Making glazes involves real chemistry, and you really have to know your materials and at least some specifics about melt and [chemical] interactions and what the chemical or mineral brings to the equation. There’s a lot of science.” He continues, “With wood-firing, you also have to know how your fuel burns and how different fuels burn and how the ash—because the ash is impacting the pots—will move through the kiln. You can never really predict anything, but you can encourage it in certain ways. You may not be decorating with a brush, but you’re decorating with the flame if you understand the kiln and the fire. For me, the kiln is a tool.”
studio assistant at Juniata College in Pennsylvania, he went for it. A few years later, he moved to Europe and worked in over a dozen workshops and studios as a Journeyman. He returned to the United States after six years abroad and started his own studio when his work as a production potter at P. Wakefield was no longer available.
“I think life just organically grows,” says Michael, contemplating. “We all have our individual roads to travel, and it is about evolution; the evolution of the work and of the individual producing that work—there are different ways that things impact our life. I want customers to use my pots and enjoy using them. When someone comes up to me at an art
The road to becoming a full-time artist for Michael has been a journey. He learned to throw pots in college while receiving a Master’s in Rehabilitation Counseling, specializing in working with the deaf, which he did for several years after graduation. From a young age, Michael knew he wanted to work with his hands, and though working with the deaf and signing was rewarding, when the opportunity came to be a MadisonOriginalsMagazine.com
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fair or at my studio and says, ‘I bought a cup from you last year (or two years ago) and it’s my morning cup. When I get up, if it’s dirty, I have to wash it; it starts my day!,’ that is a re-enforcement of the journey. It makes what I do relevant. The pieces I make are made to stand alone, but they look best when they are in use.” I’m at a point [in my life] where I still sometimes find the whole thing unbelievable; that I’m an artist and can survive this way—that I’m doing what I’m doing. I never thought I’d end up in an old farmhouse being a potter, not in a million years. People think this is an easy road to take, but it’s a hard road to hoe. Part of it is just continual exploration of ideas in some ways. One thing leads
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to the next. For me, a clean simple line is pretty important to my work. It’s not that I can’t appreciate anything else, I just can’t make anything else!” Michael laughs jovially, and I with him. The forms and shapes of Michael’s pots have been perfected over the course of many years of throwing and woodfiring. It is plain to see that Michael has his process exacted to a near flawless science: there is precise symmetry in every pot. The glazing is meticulous as well. This is hard to achieve with all the variables of wood-firing, and it takes time to build experience and knowledge. “I enjoy all pots, but I really enjoy wood-fired pots,” asserts Michael. “I’m interested in being able to read pots. When you pick up a pot, can you imagine where it was in the kiln? Or see how the flame moved around it? Can
you see or feel where the potter’s hands might have lifted it off the wheel? I’m talking about more traditional countrystyle pots, not the fine imperial wear from China. I think nowadays people are becoming more selective again about what they have in their life. They need something that pegs them down instead of dealing with the Internet or things that aren’t tangible all the time. We have objects in our lives because they enrich our lives in some way. They provide us with some kind of aesthetic. I prefer simple pots. I want to produce pots that are as enjoyable to look at as they are to use. I want the work to enrich my customers’ lives.” You can see and purchase Michael’s work from his home studio, Rock Eagle Pottery, in Cambridge, during the Earth, Wood and Fire Artist Tour, October 25– 26. Or by attending one of the many art fairs he is involved in during the year, including the Winter Art Fair Off the Square at the Monona Terrace in Madison, November 15–16. He also has work at U-Frame-It and at Higher Fire in Madison, as well as at the Iowa Artisans Gallery in Iowa City, Iowa. Please visit Michael’s website, woodfiredpots.com, to contact him directly or for more information. Kay Myers is a local artist and freelance writer. Photographs provided by Michael Schael.
Spotlight Cool Boo Arts & Fun Fest
Winter is a great time to visit Baraboo! Join us for the 2nd Annual Cool Boo Arts & Fun Fest January 16-February 1. Music, art, food, recreation, and more— all in beautiful Baraboo! Fun for all ages. Visit coolbooartsfunfest.com or like us on Facebook for full information. Baraboo Area Chamber of Commerce (800) 227-2266 • baraboo.com
Peek-A-Doodle-Doo
Peek-A-Doodle-Doo is a great “first game” for the little ones. It is easy to learn and helps improve concentration and memory skills by manipulating the chickens and eggs. Find this and other great toys and games for all ages at Playthings! Hilldale Shopping Center, 702 N. Midvale Blvd., Madison (608) 233-2124 • playthingstoystore.com
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o ri ginal service
SIERRA CLUB—
John Muir Chapter
By Holly Whittlef Following in the footsteps of John Muir, Gaylord Nelson, and Aldo Leopold, the Sierra Club—John Muir Chapter is continuing Wisconsin’s long line of environmental activism. Their mission is “…to explore, enjoy, and protect the wild places of the earth,” and in an era of growing concern over climate change and global warming, the local grassroots organization is more dedicated than ever to upholding their mission. “In Wisconsin, we have always had a strong conservation ethic,” says Shahla M. Werner, Ph.D., the organization’s Chapter Director. “We subscribe to leaving the Earth better than when you found it, and doing what you can as an individual to achieve that.” After all, it was John Muir—a Scotland-born, Wisconsin-raised conservationist—who founded the national Sierra Club
organization in 1892. The Sierra Club boasts national and regional chapters, but it is the work of state chapters that tackle environmental issues on a local level. Three full-time staff members work at the chapter’s downtown Madison office. They are supported by an economical $250,000 budget patchworked together from conservation grants, national Sierra Club funding, and individual contributions from the chapter’s more than 15,000 dues-paying members and supporters. In Dane County—an area well known for its passion and progressivism for everything green—the Sierra Club still finds work to be done. They are currently working to improve local transit, bike paths, and best practices for handling manure spills, which have become a concern for clean water. The Four Lakes
Group—a locally organized extension of the John Muir chapter—is helping to work on these issues and others, in addition to running the Madison Inner City Outings Program. This program brings underprivileged youth into the outdoors on hiking, camping, boating, and skiing excursions. Excursions like these are not only beneficial for inspiring future environmental activists, but are on the rise as a whole. According to the Outdoors Foundation’s 2013 Outdoor Participation Report, outdoor activities like camping, hiking, bird watching, kayaking, and stand-up paddleboarding are increasing in popularity, and
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bringing more attention to the need to monitor and protect sensitive habitats. Statewide, the John Muir Chapter’s top priorities are broad: clean transportation, clean energy, clean water, mining, and protecting native forests and wildlife. While there is concern in all priority areas, clean transportation is facing a number of especially tough challenges, including tar sands. The chapter is evidently passionate about combating proposed expansions of pipelines that carry tar sands, a fuel made of sand, water, clay, and a tar-like hydrocarbon called bitumen. Tar sands are derived from an intensive oil extraction process that entails cutting down large tracts of forest before the material is pumped from Alberta, Canada via a series of pipelines, including Line 61 which runs across Wisconsin. “Expanding tar sands locks Wisconsin into a future dependent on oil that could thwart Sierra Club’s work to reduce climate change emissions by expanding transit, biking, and walking,” says Shahla. According to the Wisconsin Petroleum Council, tar sands gasoline is estimated to make up as much as 80% of the supply in Wisconsin. After Clean Air Act litigation and climate activism prompted Madison’s Charter Street and Blount Street power plants to stop burning coal, the chapter is shifting focus to expanding clean energy. To this end, they are pushing for higher statewide renewable energy requirements and other policies like explicitly allowing homeowners to lease their rooftops for solar panels, by supporting a policy called Clean Energy Choice. They have also formed
a partnership with H&H Solar Energy Services to offer discounts for members that install solar panels, which in turn, generate contributions for the Sierra Club’s conservation work. Recently, they have been unwavering in urging the Public Service Commission to reject Madison Gas and Electric’s proposal to increase fixed charges on electricity bills. “Although individual actions are important, the complex environmental problems we face must ultimately go beyond recycling and biking,” says
Shahla, who received both her Master’s and PhD degrees in Entomology from University of Wisconsin-Madison. “Our goal at the Sierra Club is not to guilt-trip people, but every year, to realize that we can continue to do better.” That is one of the reasons the chapter has become more involved in state politics. This past legislative session saw a slew of challenges for the Sierra Club and Shahla herself, who is the organization’s only registered lobbyist. One of the last
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growth plans for now. With a number of landscape-changing elections over the next two years—in national, state, and local government—the John Muir Chapter will continue to work on current programming and wait for what implications those elections may or may not have on their future. With two little kids of her own, Shahla states, “Regardless of what happens, my children remind me what it is all about—to leave the community a better place to live for the next generation.”
session’s most controversial bills—the proposed Gogebic Taconite mine in Northern Wisconsin—garnered both job-creating praise and environmentalgutting concern from across the state. Despite their fervent opposition, the mining bill passed, although it continues to face hurdles as local tribal leaders cite that the proposed mine is in violation of the federal Clean Water Act. “There are limits right now on what we can do, but we still try to hold those in office accountable for what is going on,” states Shahla. That has included
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developing a 2013-2014 Legislative Scorecard that reflects votes taken by state legislators on environmental bills, which can be found online at the chapter’s website. Along with e-mail action alerts, it has become a helpful tool in educating chapter members on legislative activity and spurning further support on their issues. “We still try to educate legislators on the economic benefits of things like clean air and good transit systems,” asserts Shahla. “But we are shifting back to volunteer-based, grassroots activities, because it is what we are best at. It is more useful for us to work with allies, like WISPIRG and RENEW Wisconsin, to achieve gains.”
For more information, visit wisconsin .sierraclub.org. 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. Photographs provided by Sierra Club—John Muir Chapter.
Last year, the Sierra Club—John Muir Chapter celebrated their 50th anniversary, and as they move into the future, would like to expand and add additional staff. However, they are staying conservative with their
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original travel
National Museum of What? By Liz Wessel
National museums that claim Wisconsin as their home are a reflection of Wisconsin life. Freshwater fishing, beer, and mustard all have national museums in Wisconsin. The National Railroad Museum is also here, which is a testimony to Wisconsin’s place in the westward expansion and the importance of railways. You will find awards, records, memorabilia, and, of course, history. You will also find a little bit of Americana with unique twists. Wisconsin has found its place in the history books for all of these categories, and each museum offers a great day in both summer and winter.
stories-tall, leaping muskie. Inside the giant muskellunge, you will find a museum, and its jaw serves as an observation platform. Established in 1960, the National Fresh Water Fishing Hall of Fame keeps record books for world record fish and all North American freshwater fish brought in on a line. In the additional buildings onsite, you will find historic fishing gear, mounted fish, and the story of the progression in freshwater fishing techniques. For families, visitors, and fishing enthusiasts, this should be a stop on your tour of the Northwoods.
Photograph provided by Emmett Brown, Fresh Water Fishing Hall of Fame, Hayward, WI
National Fresh Water Fishing Hall of Fame National Fresh WaterWI Fishing —Hayward,
Hall of Fame—Hayward, WI A freshwater fishing hall of fame seems right at home in our Northwoods. Wisconsin boasts over 15,000 lakes. And when you add rivers, streams, and the Great Lakes, we have a lot of fishing opportunities. With this comes fishing tourism and a “Shrine to Anglers,” a giant, half-block-long, four-and-a-half40 | m a d i s o n o r i g i n a l s m a g a z i n e
National Railroad Museum National Railroad Museum— Green Bay, WI WI —Green Bay,
You have seen railroad fans stopped along tracks, taking pictures and absorbing the sound of diesel engines and cars as the train passes. Somehow, trains have just become part of our culture. A child’s first train ride remains a memorable event, and trains circle many holiday trees, including the State Holiday Tree at the State Capitol in Madison.
Recognized by a joint resolution of Congress in 1958, the National Railroad Museum offers a historic collection of engines, cars, and other artifacts and interpretive exhibits and community events. The hottest ticket in town, The Polar Express 2014, sold out by early August. At this annual event, the Museum brings alive this Christmas classic with a dramatic reading and train ride. Put this on your to-do list, but make sure to book early! Located on 22 acres along the Fox River, the museum’s campus includes both indoor and outdoor exhibits. Learn about the role that railroads played in the exploration and development of the country. The Pullman Porters exhibit “From Service to Civil Rights” covers a unique part of American history, the story of the railroad and its intersection with the labor and civil rights movements of the 20th century. Using multimedia, the exhibit reveals the story of the lives of a group of black men who served on the trains. Recently, the Museum received a grant to promote their new Dwight D. Eisenhower locomotive exhibit recently returned from England. The locomotive is unique and links visitors to WWII and the role of the railroads.
Photograph provided by Green Concierge Travel
National Brewery Brewery Museum— National Museum Potosi, WI —Potosi, WI
What could be more “Wisconsin” than a museum dedicated to brewing and its history? You will find the National Brewery Museum in a complex of historic renovated buildings. The Potosi Brewing Company building (1852 to 1972) now houses the Brewery Museum, and the current Potosi Brewing Company. The Brewery Museum exhibits, housed on the upper floors, highlight brewing and advertising history. As a joint venture of the Potosi Foundation and the American Breweriana Association, the exhibits change over the course of the year. The Transportation Museum downstairs highlights the historic brewing operations and methods of transporting beer. The current Potosi Brewing Company offers a tap room, beer garden, and restaurant with walls covered in memorabilia and photos. This makes a pleasant stop and good place for a pint on a summer or winter road trip. Tickets to the museum include a beverage so you can absorb brewing history in a memorable setting. National Mustard National MustardMuseum— Museum Middleton, WI —Middleton, WI
For the brat-eating Packer nation, mustard has to be the state condiment. Therefore, having the National Mustard Museum, established in 1986 and now located in Middleton, is very appropriate. With 5,524 mustards and mustard-related items, you can explore
the world of mustards in one convenient location. Each year, the National Mustard Museum hosts the World-Wide Mustard Competition, recognizing the best of the best from around the globe. Judging covers the breadth of mustards—whole seed, Dijon, horseradish, honey, garlic, fruit, etc. You get the picture. Museum Curator Barry Levenson serves as Coordinating Judge. With hundreds of mustards competing, over 300 in 2014, judges have a difficult task to pick medal winners.
209 S. Main Street Potosi, WI 53820 (608) 763-4002 potosibrewery.com/museums.cfm
National Freshwater Fishing Hall of Fame 10360 Hall of Fame Drive Hayward, WI 54843 (715) 634-4440 freshwater-fishing.org
National Mustard Museum 7477 Hubbard Avenue Middleton, WI 53562 (800) 438-6878 (608) 831-2222 mustardmuseum.com
National Railroad Museum 2285 S. Broadway Green Bay, WI 54304 (920) 437-7623 nationalrrmuseum.org
of Wisconsin mustard varieties, if you want a “local” gift. In Middleton, “the world is your mustard.”
The mustard store at the same location provides the opportunity to taste and purchase mustard gifts. I put together holiday gift boxes for family members, including medal-winning mustards. The store also offers a good selection
Liz Wessel is the owner of Green Concierge Travel, which has information for honeymoons and other ecotravel at greenconciergetravel.com.
Photograph provided by Green Concierge Travel
Photograph provided by Green Concierge Travel
National Brewery Museum
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o ri ginal home
LIGHTING
Outdoor lighting is a must for safety, but it can be much more than a light by the door, a flood by the garage, or a post at the corner. Outdoor lighting can welcome your guests to your home, lead you safely through the landscape, and extend the enjoyable hours of your
outdoor living spaces. Outdoor lighting can also transform the views from within the house to make both indoor and outdoor rooms feel more spacious. Simplified low-voltage technology and LED lighting options make it easier than ever to extend day into night.
KEY PRINCIPLES
To make your nightscape a success, remember a few basic principles. Our eyes are attracted to the brightest light, so place higher wattage fixtures and bulbs at the destination. We are distracted by light that shines directly at us, so light objects, not users. And finally, tuck nondecorative fixtures discreetly into the landscape so that light is seen, but the fixture is not.
DRAMA
site planners landscape architects garden designers 831.5098 zdainc.com
OUTDOOR CREATIVE 42 | m a d i s o n o r i g i n a l s m a g a z i n e
The most dramatic nightscapes create contrast and depth with light and shadow. Like theater, landscape lighting utilizes a variety of concealed task lights to highlight stars in the landscape and fashion shadowy background. Direct your attention to features such as ornamental trees, sculptures, and signs
by combining a variety of up, down, and cross spotlights for a soft moonlight feeling. Spread broad washes of light with flood lights to illuminate building facades and brighten gathering spaces. Complement the lights on either side of your door with recessed lighting fixtures to warm the transition between inside and out. Create night stepping stones with pools of light to highlight path transitions, stairs, and turns with downward-directed path lights.
BALANCE
Balance is key. Utility and porch lights are important for security, but are not effective landscape lighting. Too much light from one fixture can be unpleasant and jarring. Reduce glare and long shadows by lighting from multiple directions. Use dimmer bulbs in post lamps and lanterns, and the brightest lights near entrances to lead your eye through the landscape.
when you turn in. Using motion sensors, remotes, and Wi-Fi integrated systems provides security lighting when you’re away. From DIY kits to professionally designed and installed systems, there are many outdoor lighting options to brighten the home landscape. Relieve the dark of long winter nights and make your home feel more spacious by lighting the views outside your windows. From creating a welcoming first impression to extending the use of your outdoor living space, contemporary outdoor lighting fixtures make it easy and efficient to bathe the night landscape with the feeling of moonlight. Light the night to get more from your landscape.
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 Haynes Photography and ZDA, Inc.
TECHNOLOGY
Adding low-voltage landscape lighting to complement your existing lighting is energy efficient, safe, and easy. LED lowvoltage technology has a greater upfront cost, but uses significantly less energy and requires minimal maintenance. Solar technology is getting better, and is best used in full sun areas where it can recharge its batteries. Incorporating switches, daylight sensors, and timers increases efficiency and gives you full control of your lighting. Set lights to turn on automatically at dusk and turn off MadisonOriginalsMagazine.com
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GO FISH PAIRING WINE WITH SEAFOOD By Callie Steffen
The Holidays are upon us again, and that means hours of meticulous menu planning, grocery store aisles at a standstill, pre- and post-meal snacking, and plenty of big, boisterous family dinners. Many of us associate this time of year with hearty stews, rich sauces, roasted meats, and more decadent desserts than you can possibly eat in a lifetime. But for many, seafood plays an important role in holiday traditions. It’s difficult to find a work party appetizer spread that doesn’t include crab dip or shrimp cocktail. The feast of the seven fishes is a popular Christmas Eve custom, which began
in Southern Italy and continues to grow in popularity. New Year’s Eve might be the one time every year that you justify splurging on an expensive bottle of Champagne and a sublime lobster dinner at a local restaurant. This season, why not mix things up a bit and introduce your dinner guests to some frutta di mare instead of the same old prime rib or roast duck. While white wines traditionally pair well with most types of fish, don’t shy away from red wines. Choosing a red wine to pair with fish can be intimidating, but as long as you remember to match the weight of the wine to the texture of the fish, you will be fine. While a flaky mild
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Seafood
trout recipe may be better suited to a Sauvignon Blanc, that meaty tuna steak entrée cries out for a Pinot Noir. Remember, there are no rules anymore when it comes to wine pairings. Relax, live a little, and enjoy some of my current favorites—all designed to pair beautifully with seafood and bring sophistication to your holiday table.
NV Aveleda Praia NV Aveleda Praia VinhoVinho Verde, Verde,Portugal Portugal $9.99$9.99 Many of you may dismiss Vinho Verde as an unexciting summer quaff, but this delicate white certainly has its place at the holiday table. It’s low in alcohol and has a slight fizz, which lends itself perfectly to being an ingredient in wine cocktails. Fun and fruity, this easygoing white is the perfect pre-dinner or cocktail party sipper. Elements of white citrus along with kiwi, key lime, and crushed stone all make an appearance in this “don’t take me too serious” white.
2013 Joseph Mellot Sincerite Sauvignon France 2013 Joseph Blanc, Mellot Sincerite Sauvignon Blanc, France $11.49 $11.49
This crisp, bone-dry beauty is for all you French white wine lovers out there who wish you could afford to drink Sancerre and Pouilly Fume on a regular basis. An
outstanding value from the Loire Valley, this minerally white has notes of lemon zest, white grapefruit, wet rock, and freshly cut hay. Austere in personality, it will certainly catch your eye especially at this price point.
2012 Kuentz-Bas 2012 Kuentz-Bas RieslingRiesling “Tradition”, FranceFrance $19.99 $19.99 “Tradition”, This Alsatian estate has been in the winemaking business for over two centuries. Elegantly crafted, this superb dry Riesling personifies what carefully honed winemaking skills can produce. A wonderful nose of petrol, limestone, and white flowers lead into a richly textured mid-palate and ends with a smoky, almost saline finish that goes on forever. Truly a white to be sipped and savored. San Salvatore 2012 2012 San Salvatore Falanghina, Italy $21.99 Falanghina, Italy $21.99 Never heard of the grape Falanghina before? It is not widely seen outside of Italy, and you may be surprised to learn it is thought to be one of the oldest known grapes cultivated in Italy, dating as far back as the 7th Century
B.C. Organic producer San Salvatore’s vineyards are located within a National Park with UNESCO World Heritage site status in Campania (think Naples).1 Stylish and complex, this lively white has notes of almond, Granny Smith apple, grass, white peach, and mango. Don’t miss it!
2011 Black Grape Society Pinot Zealand 2011 BlackNoir, GrapeNew Society Pinot Noir, New Zealand $29.99$29.99 The wine region of Central Otago, located on the South Island of New Zealand, is well on its way to becoming a premier source for Pinot Noir. This example, not to be confused with the estate’s Marlborough Pinot Noir, is youthful and exuberant. Flavors of cinnamon, dusty blackberry, scorched earth, dark cherry, and cedar are tightly wound and need a bit of time to open up. Once they do, you are in for a treat. It’s a well-made, modern-style Pinot Noir.
Callie Steffen is a Wine Specialist at Barriques Market.
1. C oolvines.com. Retrieved at coolvines.com/wines/786354122012/San-SalvatoreFalanghina-2012, 2014.
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CONTEST Win a $50 Madison Originals® Gift Certificate! Question: Which Madison Originals® restaurant started off as a gift shop in Des Moines, Iowa? Enter by submitting your answer to the above question online at MadisonOriginalsMagazine.com, or by mail with your name, mailing address, phone number, and email to: Madison Originals 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 December 15, 2014. Gift certificates will be honored at all current Madison Originals® member restaurants (subject to change).
Good Luck!
Winners Thank You to Everyone Who Entered Our Previous Contest. The answer to the question, “Which Madison Originals® restaurant owner’s first job was working in a North Dakota Senator’s office?” is Derek Lee of Pizza Brutta. A $50 Madison Originals® Gift Certificate was sent to each of our winners, John Barber of Stoughton, WI and Sharon Safron of Estero, FL.
Congratulations!
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