Inside this edition
Community Calendar: Theater, live music and more! Pages 4-5
Sauk County looks to reduce board size, concerned for rual representation
Spring Green, Wisconsin
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Art around the Valley: Jen Salt’s ‘Summer Solstice’
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Wednesday, July 28, 2021 Vol. 2, No. 30 FREE, Single-Copy
The School of Architecture founded by Frank Lloyd Wright back in Spring Green for summer immersive design program
Taylor Scott, Managing Editor The School of Architecture, founded by Frank Lloyd Wright as the Taliesin Fellowship in 1932, was back in Spring Green July 11-17 for a “Summer Design Discovery 2021” immersive design program. The visit comes months after the School dropped ‘Taliesin’ from its name following a split from the Frank Lloyd Wright Foundation, settling into a new home at Cosanti in Paradise Valley, Arizona and Arcosanti, in Mayer, Arizona. “The School is looking forward to getting back to its midwestern roots this summer, if only for a time, while it continues to look for a new permanent Wisconsin-based location,” shared Academic Coordinator Elaine McEwen, ahead of the visit. During its week in Spring Green, the School utilized the Wyoming Valley School Cultural Arts Center (6306 State Highway 23, Spring Green) as its studio space, before heading to Crown Hall in Chicago. According to the
program’s outline, “the program’s two midwestern base locations exemplify two contrasting urban conditions that students will experience and study.” “Having The School of Architecture in our historic site was just wonderful. I have been Director here since only last September, and to see students—architecture students specifically—in a Frank Lloyd Wright-designed space was perfect,” shared Wyoming Valley School Cultural Arts Center Director Dave Zaleski. “The students and leaders of the program were focused, committed to their program, and unbelievably respectful of the environment in which they were studying. It was a great match for the two of us!” According to the School, the intensive summer studio investigated iconic architecture in and around Chicago and Wisconsin, with a focus on Frank Lloyd Wright’s seminal mid-western work. The program, titled City Edge, explored notions of collective space in architec-
ture and urban design through the examination of both historic examples and contemporary projects across rural and urban landscapes in the Midwest. “It’s an immersion program, giving students the complete Wisconsin experience,” says Jay Rath, president of Bring Back Our Students. “Students have told me again and again that their education is incomplete without walking the same land as Wright, breathing the same air, viewing the same distant ridges.” Students conducted a series of short design and documentation exercises to analyze significant buildings using themes drawn from Wright’s work, culminating in a short design project related to the upcoming 2021 Chicago Architecture Biennial. During their trip to the area, the School also participated in the official opening and dedication of the Performing Arts Pavilion, located in the downtown Mazomanie Westland Promenade, an outdoor performance structure and bandshell designed by School of
Architecture at Taliesin student Frank Corridori for the 2018 Summer Immersion Class based on his design “Dancing Gables”. The design evokes the skyline of Mazomanie. The dedication featured speaker Tim Wright, Frank Lloyd Wright’s grandson, who told tales of his teenage years living at Taliesin in the summers and working for his grandfather. Many of those in attendance at the dedication audibly lamented over the loss of Taliesin as a base for the School. “We too would like for Taliesin to be filled with student activity to be a living, learning site and not just a museum. The School of Architecture founded by Frank Lloyd Wright as the Taliesin fellowship in 1932 looks forward to a day when our students can return to their former campuses at Taliesin and Taliesin West,” shared Nicole Hollenbeck, Chief Financial Officer of The School of Architecture.
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Plain holds tournament, parade and chicken BBQ for local charities Photos by Nicole Aimone, Editor-in-Chief
Plain held a two-day charity event July 24 to July 25, where all proceeds went to local charities. The event featured a volleyball tournament held at the Plain Park volleyball courts, and a girls softball tournament at the Plain Park, followed that evening by a street dance on Alma Avenue, featuring live music from The Michael Mikrut Band. On Sunday, the day kicked off with a Year of COVID themed parade that featured local Fire, police and EMS entities as well as local tractors, bars and ATV/ UTV clubs. Following the parade, Plain Fire and EMS hosted a chicken barbecue. Pictured, local tractors chug along through the Year of COVID themed parade in Plain on July 25, as part of the two-day charity event.
White School House sees new restaurant, operators that look to expand and honor community tradition Nicole Aimone, Editor-in-Chief Local resident Leah Spicer and transplant from North Carolina, Kyle Beach have taken over operation of the White School House and are introducing Homecoming—a farmto-table, seasonal restaurant. The restaurant looks to focus on high quality, locally and regionally sourced ingredients—including some from the couple’s own farm near Clyde. Currently, the restaurant is open on Friday’s and Saturday’s 5-9 p.m. with a small starter menu, with a goal to expand to become a full service, upscale dining location. Spicer and Beach plan to pay homage to the well-loved community event, Pizza Night at the White School, by keeping pizza on the menu and building on the community oriented event. Homecoming is looking forward to hosting various other community events as their presence in Spring Green grows. Homecoming is located 242 N Lexington St in Spring Green. Below is a Q&A with Spicer, hospitality director, marketing, and brand leader and Beach, general manager.
VS: Is there anything you’d like to add about your origin story to the one on your website about how Homecoming came about? (Feel free to send along any additional pictures as well!) Please feel free to add anything about yourselves or how Homecoming came about. Why Homecoming for the name? Why Spring Green? HC: We had been looking for a restaurant space for a long time. We had made offers on a few different spaces but nothing felt quite right. When the White School was presented to us, it felt too good to be true. We were thrilled by the opportunity to rent from and work closely with Eric and Mary. Spring Green feels like a special place, a place that already has a strong community of residents, but also several major draws for visitors and tourists. Plus it’s beautiful, full of wonderful and interesting people, and offers an amazing bounty of local meat and vegetable producers in the immediate surrounding areas. We chose Homecoming as the name because we wanted the name to have a School theme. Additionally, one of our chefs, Rae Kuhse, moved back home to Spring Green during the pandemic, and
I myself moved home, to Clyde, this past year. So this restaurant is a Homecoming of sorts, as least for the two of us. VS: What are your plans for the restaurant? The community has been graced with Pizza Night at the White School for half a decade now, where do you go from there? HC: We have been so fortunate to have pizza night in this community for the last 5 years, we want to pay homage to that legacy by keeping pizza on the menu, and also branch out to become a full service casual fine dining restaurant, perhaps even serving breakfast and lunch someday. The emphasis will always be on using local and seasonal produce and meat. And when that’s not possible, sourcing high-quality ingredients. As we grown we plan to offer an even more diverse and interesting selection of wine and beer, and in the very near future, a small and fun cocktail program. We shall have to add some equipment to the kitchen to fulfill all of our dreams, but we plan to grow slowly, and at a pace that feels manageable, financially and otherwise. We are also committed to being open in the winter too, because above all we are here for the residents of this community
VS: Currently your hours are Friday and Saturday from 5 PM - 9 PM, do you anticipate those hours changing or expanding in the near future? HC: We are hoping to expand our hours soon. We have been tossing around which nights would be best. We have been thinking perhaps Friday, Saturday, and then adding Sunday and Monday nights as well. It’s a matter of finding a little more staff, and gauging interest in the community. I can also imagine a day, we would be open for lunch (think a go-and-go deli), and perhaps even for breakfast too, early 7:30 or so, serving a small but satisfying classic breakfast diner menu. VS: Describe your menu to us? We check every mouth-watering update on social media, does your menu evolve and rotate? What are your staples? HC: We build the menu around what we can get from local farms, including our own farm. We start there and build off of that. We try to have some small plates. A few salads, a few vegetable centered dishes, we
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