The Dish 2023-2024

The Dish At The Badger Table

Letter from the Editor

Whether you are cooking four course dinners or eating peanut butter sandwiches every night, food is a crucial part of the student experience. Food presents opportunities: to connect with others, to share and learn about other cultures, to relax or find comfort. It can also be a challenge: food insecurity, a lack of confidence in the kitchen, or minimal time to make healthy meals.

As college students, all of these components become bigger parts of our lives as we gain independence and are responsible for feeding ourselves. This issue of The Dish aims to highlight some of the many ways food impacts the student experience. From surviving freshman year dining hall food to exploring new cuisines at some of Madison’s hidden gems and learning how to cook healthy meals, this issue explores the ways that food impacts us as students at UW-Madison.

Since my freshman year, my relationship with food has changed. I have become much more open minded, willing to try new foods at least once. I have learned how to cook meals that I enjoy and that are reasonably healthy. I have explored all that Madison has to offer, finding some new favorite spots. Food has been a way for me to connect with others, from catching up with old friends over ramen, to casual dinners at Vintage. Food has played such a huge role in my student experience at UW-Madison, and I am so excited to share that in this issue.

Becoming editor in chief of The Dish has been the most rewarding challenge. I have gotten to work with an absolutely amazing crew of creative foodies who have been so willing to share their passions, recommendations, and recipes with me. I have learned a ton about what it takes to publish a magazine, and all of the work that goes into it by an entire team of people. I am forever grateful for this opportunity, and all that I have learned.

Beatrice Lazarski - Editor In Chief

Dishin’ it out

The Dish staff’s Madison area favorites

Eat out or cook?

22% percent of Dish staff prefer to cook, while 77% prefer to eat out.

Where do you find recipes?

50% percent of Dish staff found recipes on social media, on either instagram or TikTok. 25 percent get recipes from their friends or family, and 25 percent create recipes themselves.

If you could only eat one meal for the rest of your life, what would it be?

“Fish taco salad with chips & salsa. Hold the corn! Extra Guac.”- Natasha Davis

“Asian chicken salad with mandarin oranges and sesame dressing”- Lizzy Lynch

“Toasted everything bagel with veggie cream cheese and a side potato chips and a pickle with strawberry milk”- Remy Waldman

“Chicken parmesan with homemade fettuccine pasta.”- James O’Toole

“Stir fried veggies, fried rice, teriyaki salmon”Allie Woldenberg

Favorite Madison Resturant?

Picture Perfect This photo of a springtime picnic was taken by Chaitanyasuma Jain and was one of the winners of our spring photo contest.

Game Day Go To’s Game Day Go To’s

Culinary delights in and around Camp Randall

After an 8am wake up, tailgating for hours, and then standing for a four hour football game, all I want is food. Luckily, the area around Camp Randall has a wide variety of excellent options for that post (or during) football game day meal.

Ben’s Soft Pretzels:

While I have had many soft pretzels in my time, nothing beats a Camp Randall pretzel. The scent wafts through the stadium, reaching me in the depths of the student section. I often cave, heading to the Ben’s Pretzel Stand just outside of O section. While the line is long, it moves quickly and before I know it I

have the deliciously buttery, salty pretzel in hand. It never fails to revive me and get me to the 5th quarter every time.

QQs:

Located just a block past Camp Randall, this Chinese restaurant never disappoints. The portions are massive, with a dinner special that includes a heaping serving of rice or lo mein as well as three entrees. It might be the best deal on campus, as the whole thing is only 10 dollars. My favorites include the green beans, silken tofu and sweet and sour chicken. The meal will be sure to fill the post-game cravings, as well as provide a meal for later.

Ians:

While the Madison staple is always delicious, it tastes even better after a football game. While both locations may sport long lines, they are sure to move fast and the warm pizza will be worth the wait. Since pizza is by the slice, your whole friend group can get what they want, and no one has to compromise. My signature order is the baked potato slice with Mozzarella, Asiago, Cheddar, Diced Potato, & Ranch, but I also love the Macho Nacho which includes Chipotle Crème Sauce, Pepper Jack, Housemade Chorizo, Cheddar, Tortilla Strips, Pico de Gallo, & Salsa Verde.

Beatrice Lazarski

Camp Randall Pretzel A glowing pretzel surrounded by the red and white of the student section. Photo by Julia Fernandez.

Food Connects

When you think of the word “food,” many images may flash through your mind – perhaps the joy of eating out, your mother’s famous mac ‘n’ cheese, or your daily go-to meal. Yet, the essence of food is so much more than that. It unites us all, despite our differences, creating a shared experience. In my childhood, cooking wasn’t my mother’s forte. So, my brother and I took it upon ourselves to learn- we immersed ourselves in cooking shows, YouTube tutorials, TikToks, and recipe reading. As I grew up and could drive, I even took charge of the majority of our food shopping. This culinary exploration sparked a genuine passion for me, prompting me to share my creations not only with my family, but with a broader audience.

In 2019, this passion for cooking took a digital turn with a Snapchat story, initially shared only among friends. I enjoyed getting positive feedback, taking photos of my creations, and sharing recipes I had come to love or had come up with. After about a year, I realized that I wanted this to be a more interactive experience, which led to the creation of a collaborative “2.0” version. Everyone on the story began to post food they made, or that they got out at a restaurant. They even occasionally reply to each other on the story. What began with close friends and family expanded exponentially, as the community grew naturally over time, as friends added friends. Now, in 2024, this story has transformed into a thriving community that I eagerly anticipate each day. To infuse an element of competition and fun, I introduced monthly nominations and polls for quality and quantity of posts, even incorporating special competitions with small prizes for events like holidays. Members, many of whom I’ve never met, contribute diverse and beautiful food creations, recipes, and recommendations, serving as a plethora of inspiration. One member describes it as their “favorite online community ever,” and says, “I feel like food bonds us so much, and I’ve found a group of people who get just as excited/passionate/ and creative when it comes to meals. I also absolutely love getting inspiration from this story as it’s almost a marketing tool! So much love. I am forever grateful to be asked to be a part of this story, thank you Jessie!” For some, this culinary community goes beyond a shared love for food; it becomes a powerful tool for overcoming personal struggles. Individuals who have battled eating disorders find comfort and encouragement within the supportive

environment. One member notes that, “It is nice to see what other people are eating, and to see that whatever my ED voice convinces me is bad, is really not at all.” Another adds, “I like this story because I used to suffer from anorexia, so this story encourages food freedom and that it’s important to enjoy yourself and the experience of eating.”

Having battled with my own food-related challenges in the past, witnessing the positive impact of this community has had is incredibly rewarding. It not only aids healing, but motivates members to explore new foods and restaurants, fostering a sense of food freedom. This culinary story has become a platform for diverse cultures, self-expression, and a place with no fear of judgment. It builds connections with people you may not even know, form relationships/community, and even help others heal and grow their relationship with food.

As the creator of this evolving story, I am grateful for the opportunity to contribute to such positive influences. I envision this community expanding further, becoming more than just a simple Snapchat story and turning into something even more impactful. To anyone interested in joining, don’t hesitate to ask – let’s continue this delicious journey together!

Jessie Polson

Cucumbers Photo by Claira Shernell, one of the winners of the 2024 Dish photo contest.

Gotham Bagel

Does this “New York-style deli” deserve the title?

The famous round bread with a crispy outside shell, fluffy warm inside, and hole in the middle, is an iconic New York staple. If you’ve ever had the privilege to eat a bagel from The Big Apple, you know there’s just no competition anywhere else. A true native knows how to order a perfect bagel filled with various cream cheeses and toppings to create an unforgettable breakfast experience.

Here’s how a typical Saturday morning works back on the East Coast: You walk into your local bagel shop with your order already in mind, as the fast-paced culture of New

York requires. You approach an oldfashioned counter and the server behind it. Pen and pad in hand, he quickly greets you to prevent slowing the line down. You order your bacon, egg, and cheese on a toasted everything bagel with SPK (salt, pepper, ketchup, duh), without even having to ask for the complimentary pickle and potato chips. As the server scribbles away, you grab your choice of beverage, iced coffee or maybe a chocolate milk. He then rips off his barely legible note and hands it to you. You head to the cashier, who somehow manages to read and enter your order, you pay and get out of the way. Your order is called no more than eight minutes later, even in the busiest of hours. You grab the brown bag, a handful of napkins, and find a spot to enjoy your perfect breakfast sandwich. So what happens when a Jersey girl enters the Midwest and dares to try a bagel? Well here’s how it went for me: I woke up on a Saturday morning craving the experience of heading to my local hometown bagel store. I decided to go to Gotham Bagels, what

A capitol bagel! The toasted Brighton Beach bagel with lox, onion, tomato, capers and arugula. Photo by Allie Woldenberg.

Madison calls their “New York-style deli.” I went to the store with my friend and was immediately overwhelmed by the crowd waiting for their food.

Instead of ordering at an old-fashioned counter, I typed in my order on a kiosk, swiping through the different cream cheese options on the screen. When I finished crafting my bagel, I swiped my credit card right there. We then scouted out an empty seat in the overflowing store. After about ten minutes, we began to notice no one had received their orders yet. Chatting away, the time just kept growing. After about forty-five minutes, my name was finally called. I opened my bag and unwrapped the toasted everything bagel with veggie cream cheese. I took a bite and was pleasantly surprised. “Not bad” I thought. The crispy outside and toasted warm inside certainly met my very high expectations. The cream cheese-to-bagel ratio definitely did not compare to that of an East Coast bagel shop and could use some reworking. No New Yorker would have accepted the small amount of shmear that this bagel was topped with, but it was not as bad as I had expected. I finished my bagel and

was mildly content, though I wished I had a pickle or potato chips to finish off the job. Sitting there, multiple customers had asked, “How long did you wait for your order?” To which my half-satisfied belly responded, “Too long, you should probably just go to Starbucks.”

Needless to say, my Gotham Bagels experience was simply okay. Sure, the bagel was tasty, but the overall ambiance of the store did not satisfy. Nothing beats the hustle and bustle of a New York bagel shop, where your order is always perfect and timely. With my experience, Gotham Bagels does not deserve to call their shop a “New York-style deli.” Moving to the Midwest for college, I understand my privilege to have grown up in an area with an outstanding volume and history of bagels, where the service is consistent and the quality is flawless. I think the next time I’m craving a little taste of home, I’m going to have to mobile order ahead of time.

Coffee Shop Study Guide

A Guide to Madison’s Coffee Shops

Whether you’re looking to grab a latte and go, a quiet place to study and sip, or to debrief the night before at a buzzing cafe, the wide variety of coffee shops in Madison will not disappoint. While there are countless options to choose from, here is a study guide of my favorite spots with amazing coffee and the vibes to match.

Starting off with Fair Trade Coffee House, a spot you simply cannot miss out on. This friendly, independent coffee house is a bright and bustling space with each seat occupied by people both young and old enjoying their beverages. Fair Trade also has a range of food options; from simple offerings like yogurt and granola to sandwiches and salads. It is safe to say you will walk out satisfied.

A little farther down State Street, you’ll run into Michelangelo’s Coffee House. An aroma of fresh ground coffee, savory sandwiches and sweet pastries is omitted from this coffee house. The extended seating, from couches to large tables, makes it the perfect spot for when you’re looking to settle down and get to work during a popular study time on a college campus. Michelangelo’s has become my go to bagel spot, consistently providing a hearty egg, cheese and pesto breakfast sandwich to devour. The local art displayed on the walls adds to the homey, community focused atmosphere. Michelangelo’s is definitely one of my top three Madison scenes.

Many on campus gravitate towards Colectivo. Their convenient State Street location makes it too easy to stop in between classes for their “oatchata” latte or a good old fashioned cold brew. This location features two floors, both filled with seating for students to study for their exam, or catch up with a friend. The chain has two other ltions near campus as well.

Ancora Treats The monkey bread and coconut cream cold brew are the perfect pair.

The Pinckney Street location has extensive windows, with counter seating featuring a view of the capital. The furthest location on Monroe Street has a cozy vibe with a fireplace and couch seating.

It is a perfect place to venture off campus, while still being easy to get to on the bus. Colectivo also offers a mobile app with online ordering (just make sure you pick the right location!). The app also allows you to collect points which build to a free item- I mean who could resist?

Ancora, located just past the capital, offers delicious food and amazing vibes. Even with plenty of seating it can still get crowded, so be prepared to go early. Their seating area has a huge skylight and plenty of plants, creating the perfect atmosphere to chat with friends or catch up on work. They have a rotating menu featuring both sweet and savory breakfast and lunch items. I tried the cranberry orange jelly doughnut, and it was incredible. Besides delicious food, they offer a wide variety of coffee drinks. Their coconut cream cold brew has the perfect sweetness, even if you aren’t a coconut fan.

While Barriques offers more than coffee, with weekly wine tastings and an extensive wine collection, their Monroe Street location (right across from Trader Joes) is the perfect place to lock in and get some work done. They have booths with large wooden tables, each with their own outlet. It is the perfect place to study with friends without feeling cramped, and your computer will be able to stay charged during those long study sessions. These are just a few of the coffee shops in the Madison area and around campus. While Madison offers endless places to study, I highly recommend checking these out the next time you want to grab a coffee and get some work done.

Pesto Breakfast Bowl

Ingredients:

- Spinach

- Brussel sprouts

- Onion

- Tomatoes

- sun dried tomato (optional)

- sausage

- 1/4 cup brown rice

- mozzarella

- Trader Joes vegan pesto

- 1 egg

- balsamic glaze

Assembly:

- Add spinach to bowl

- Slice brussels thinly, dice onion, tomato (and sun dried tomato if using) and sausage, and add to pan on medium heat with a little olive oil, salt, pepper, and garlic powder and sauté until browned

- In meantime, put rice on top of spinach

- Pour your veggie sausage mix on top as well

- Now, add some mozzarella to pan on low-medium heat, and put a tablespoon or two or pesto on top and spread out

- Crack your egg on top of this, and cover and cook until steamed on top and yoke is still a little jiggly (about 2-3 min)

- Place egg on top of bowl and finish with balsamic glaze

Jessie Polson

Best Dorm Room Breakfasts

According to UW-Madison’s own Nutritional Sciences Department, foregoing breakfast means giving up essential energy required for academic success. In the long-term, this can jeopardize all hopes for that perfect 4.0 GPA. This can be challenging for Badgers who live in university housing, don’t have access to a kitchen, or don’t want to eat at the dining hall for every meal. Living in a dorm shouldn’t mean sustaining solely on cold cereal or granola bars for breakfast. There are countless healthy and convenient options to start off the day for those with limited cooking supplies and space. Here’s five ideas for dorm breakfasts to fuel your mornings and take on final exams!

Oatmeal

Oatmeal is an easy, affordable, and healthy meal, perfect for a dorm. Both pre-packaged flavored oatmeal and plain oatmeal are perfect bases for an infinite variety of toppings. Butter, honey, granola, and cinnamon sugar are all quick ways to elevate the taste of the dish. Fruits like strawberries, cranberries, apples, and blueberries are great for added nutritional value and taste. To cook the oatmeal, either a microwave or coffee maker can be used to supply hot water. In only a couple minutes, a tasty and hearty breakfast can be prepared, perfect for the upcoming winter months.

Microwave Muffins

A great treat for the morning or any time of day are microwave muffins in a mug. They require just a handful of ingredients, a microwave safe mug, and a microwave. With so many different types of muffins to choose from, it’s hard to pinpoint specific ingredients. Flour, sugar, and baking powder are all a good place to start to craft the perfect mug muffin. From there, you can add fruits, like blueberries, or go on a cinnamon or chocolate chip route. Either way, microwave muffins are a classic morning treat to get your day started.

Smoothies

With the help of a blender, smoothies are an easy and nutrition rich option for breakfast on the go. Endlessly customizable, the ingredients in a smoothie can be mixed and matched to a personal taste. Typically, you’ll start off with a base of yogurt, milk, or juice. Then, add in your desired fruits, like bananas, strawberries, or mango. Extra additions can consist of peanut butter, protein power, or leafy greens, along with anything else that seems fitting. Hopefully once your roommate is awake, the preparation process is as easy as combining all the ingredients in a blender and pressing start.

Parfaits

Despite their pretentious sounding name, parfaits are an extremely simple and tasty way to start the day. At the very least, all you need are three ingredients: yogurt, fruit, and granola. Layering each ingredient in a cup creates a nutritious and refreshing dish, full of protein, calcium, and vitamins. To make the morning routine even easier, parfaits can be premade the night before and kept in the fridge, ready to eat.

Microwave Omelets

Microwave omelets are perfect for those looking for a savory option for breakfast with the supplies limited by a college dorm. Only requiring a handful of ingredients and a microwave, omelets can be put together in a couple minutes. Besides the obvious addition of the eggs, omelets can include various toppings, such as ham, cheese, peppers, onions, and spinach. After about a minute in a microwave safe bowl, the omelets are done, and ready to enjoy.

With these five ideas to start your day in the dorms, you’ll finally become the academic weapon you’ve always wanted to be.

Indie Coffee

Start your morning right

There really is nothing quite like a cozy, comforting coffee shop. As a student here at the University of Wisconsin- Madison, I am constantly trying to find new places to study. Recently, I have come to realize I do my best work with a cup of coffee beside me with the warm and comforting aromas, and sounds of people chatting around me at a local coffee shop.

Living far from the main downtown in Madison, State Street, I had to do some deep research to find some coffee shops closer to where I live. I was lucky enough to find out about Indie Coffee, located on Regent Street. This is a hidden gem that seems to be more popular with Madison locals rather than students, which almost has an off-campus feel and sense of home and familiarity to it.

I was impressed the moment I walked in for the first time. The ambiance is cozy with vintage posters and decor all around, beautiful wooden tables, lamps, and an artsy chalkboard menu with unique seasonal flavors that catch your eye. In the summer there is even a lovely outdoor patio.

After trying their winter special, “Snowshoe Mocha,” a white chocolate mocha with pumpkin spice, I knew I would be addicted. Indie has been called “One of the best coffeeshops in America” by Time Magazine. (Time Magazine). Additionally, it is “Number 11 in our survey of the 50 best college coffee shops in America” (complex.com). Not only are they known for their coffee, they also have a spectacular food menu, mostly consisting of pressed sandwiches for breakfast and lunch all day. My personal favorites are the pesto omelet focaccia and the honey fig and goat cheese sandwich, which both have incredibly fresh bread and ingredients, yet have complex and delicious flavor combinations. They also have incredible waffles, with four batter options and a myriad of toppings from strawberries to walnuts.

As an almost daily regular whenever I walk into Indie, it is an escape and it truly makes my day. Not only because of the ambiance and incredible food and coffee, but also because of the employees. The employees truly go

out of their way to ask how you are doing, and are incredibly accommodating and have diligent service. For example, after I came back from winter break, they immediately asked how I was doing and how my break was, knew my order, and never failed to have a smile on their faces and provide excellent service. I was lucky enough to be able to interview the owners, J.J and Barrett Kilmer, to ask a few questions about the background of this Madison Cafe. As UW-Madison graduates, they moved back to Madison from Chicago in 2000, and opened Indie in 2004. They focused on high quality coffee and food, with a wide variety of comfort and “fancy” food.

How do you think Indie became so successful?

Personally, I define success as a happy day-to-day life. I thrive at what I do, because I honestly feel that standing behind a coffee bar, shoulder-to-shoulder with people I like and admire, and serving our customers is a noble pursuit. What we do is important in its own way. Having a safe place for everyone to meet and relax and connect with friends is rewarding. I get to serve and joke around with students, researchers, professors, teachers, hospital staff, bike repair guys, bartenders, bus drivers, restaurant workers, moms, dads, kids, grandparents. You get the picture. This is my favorite part of co-owning Indie with Barrett: the people.

What is special about your products (coffee/food items)?

I think I talked about our coffee and food already. Our baristas are professionally trained and can make a lovely, creamy, velvety latte.We have many well-loved seasonal and house drinks, like, for example, the Monet Sunrise (a latte with Wisconsin honey and lavender), the Mayan Spiced Mocha (with Ghirardelli dark chocolate, cinnamon and cayenne), and the Milano (with vanilla and fresh cardamom). We have 40+ teas and lots of other options for non-coffee drinkers, including our very popular spiced chai.

For food, as mentioned, people love waffles. Available in buttermilk, multigrain, chocolate, or gluten-free, they are thick, a bit crunchy on the outside and soft and chewy on the inside. They are all topped with powdered sugar and come with syrup and butter.

What is your favorite part about owning Indie?

People always say they’d love to own a coffee shop, and I always joke...”Well, if you like money and free time, it’s not for you!” Ha, ha. The first few years were tough, for sure. We were raising our son, too, and it was a lot! But honestly, we had amazing customers that became friends, and our sense of community made us feel that we could do it. We loved our baristas, too, and felt a true sense of family. At the same time, we made sure we offered first-rate food and drink. When we opened in 2004, we were the only cafe that I knew of that made latte art. We’d seen it in Chicago and wanted to bring it to Madison. Food-wise, people loved our waffles (still do), and we have a great range of fancier items (like our honey fig and goat cheese sandwich) to our comfort food (like our bacon, egg and cheddar bagel). We’re not crazy expensive, we’re pretty fast (but not fast food), we have some tasty, tasty treats, and we care about our community.

Sweetgreen or Forage?

coming to Madison.

It was here where the divide began; Forage Kitchen vs. Sweetgreen. Those who hailed from the coasts favored their Sweetgreen classics, while locals from the Midwest stuck to their roots with Forage Kitchen. However, with Forage Kitchen being the initial owner of Madison, with such big competition, it comes down to the question: which will the Madison students

gravitate towards?

At the root of it, both Sweetgreen and Forage Kitchen are of the same industry; salads and grain bowls. However there are a few aspects that set them apart from each other.

Forage Kitchen stays within the boundaries of midwestern states with eight locations across Wisconsin and Illinois. This gives Forage the upper hand in fostering the small, homey and welcoming vibe. With its welcoming ambience and kitchen, it makes Madison students feel right at home.

Sweetgreen on the other hand is a nationwide chain with over one thousand and seven locations across the country. Contrasting the colorful ambience of Forage, Sweetgreen models their kitchen in an all white minimalistic fashion. This modern color scheme creates less of a homey environment and establishes more of an atmosphere than of a well-run chain establishment.

Each restaurant supplies their produce through local Wisconsin farmers, giving their customers fresh produce and supporting the Madison community through the process. This leaves just one major difference between the two: pricing.

Both restaurants provide a multitude of signature menu bowls with Forage’s bowls ranging from seven to thirteen dollars, while Sweetgreen’s sit a solid four dollars higher ranging from eleven to sixteen dollars per bowl. Along with their signature bowls, each business offers a “Create Your Own” option, letting the customer choose their bowl base, decide between a multitude of toppings and add a dressing on top. Forage, these build your own-bowls start at seven dollars and can range up to sixteen dollars. At Sweetgreen, these custom mades start at ten dollars and range all the way to twenty one dollars per bowl.

While eating healthy is definitely a priority for Madison students, the financial stressors of the expensive college life can take priority. This would place Forage Kitchen as the best college friendly option for the Madison students, but is that the true opinion of the Madison student body?

ButterBird

New Resturant alert!

Butterbird, by the owners of Harvey House, is the latest edition to Madison’s vibrant restaurant scene. This Regent Street establishment is a fresh, elevated take on the classic chicken restaurant, with all the usual styles of chicken you would expect. Upon entering the restaurant, I immediately noticed the midcentury aesthetic of the interior design and the outfits on the waitstaff. I enjoyed the nostalgic yet chic atmosphere in the building. Immediately, you’re greeted by a combination of a host stand and bar, reminiscent of the classic diner. The exposed wood of the roof throughout the restaurant gives a rustic vibe, which contrasts well with the usual space-age feel of 1950s aesthetics.

Given the name, the main focus of the restaurant is chicken. Butterbird specializes in all the different types anyone could want: from fried chicken, rotisserie, tenders, wings, and sandwiches, they offer a little of everything. Along with that, they offer salads, robust sides, and a few non-chicken sandwiches. Butterbird also hosts an extensive bar, stocked with local craft beers.

When I visited, I decided to try their Butterbird Classic chicken sandwich, to get a taste of their version of a hot new restaurant item. Their sandwich consists of a piece of breaded chicken thigh, topped with pickles, lettuce, and dill ranch. Upon first impressions, I thought the sandwich looked a little small for the price. The bun was soft and fresh, and the chicken was crispy and flavorful. I thought the pickles were a great must-have for a chicken sandwich, and the dill ranch was a surprise addition, which I think sets this sandwich apart from other versions. The

lettuce on the other hand, I could take or leave.

Overall, I thought Butterbird’s chicken sandwich checked off all the boxes needed to provide an elevated version of a beloved classic. Although I didn’t try every piece of chicken on the menu, if the sandwich and the fried chicken my friend tried is any indication, Butterbird knows their stuff — their chicken is juicy, tender, and flavorful.

I thoroughly enjoyed Butterbird and the unique food aesthetic they have created. I thought their straightforward menu fits well with the focus on chicken and mid-century americana. This restaurant is a great choice for families, as anyone of any age can find something they like. I thought the atmosphere of the restaurant was fresh, welcoming, and exciting. My main critique of Butterbird is the price, especially coming from the perspective of a college student. Thirteen dollars for a chicken sandwich (without sides) is a tough sell for someone on a slim budget in a college town. Once fries and a drink are added, you’re looking at a meal that’s over twenty dollars. Especially considering that the sandwich felt smaller than others, this restaurant might not be the go-to for many Badgers. While there are more reasonably priced items, like eleven dollar, two-piece fried chicken, Butterbird isn’t going to be the cheap lunch option I might have originally expected. Butterbird also opens at 4:00p.m, just in time for dinner, but misses out on lunchtime. While this is likely a cause of them having opened only a couple weeks ago, I think this is potentially a missed opportunity for a place specializing in quick food and takeouts.

While still being new to town, Butterbird already feels at home. The identity of the restaurant feels just right for the surrounding Greenbush neighborhood, and the quality of the food more than holds up to the high standards of Madison’s food scene. Butterbird’s mid-century americana, with the universal appeal of chicken combine to create a timeless dining experience. While Butterbird might not be my new go-to lunch spot, it’s definitely the newest edition to my favorite restaurants of Madison.

Butterbird Exterior photo by James O’Toole

James O’Toole

Easy and Nutritious Snacks

During the semester, I am always on the go. There are days when I won’t have time to grab a proper meal for hours. Therefore, finding a quick and nutritious snack option is essential for me to maintain my energy levels. Instead of reaching for processed and unhealthy snacks full of sugar, I prefer to keep some delightful and easy-to-make snacks on me that not only satisfy my taste buds but also provide a nutritious boost. In this article, I will share with you a variety of sweet and savory snack ideas that are both convenient and full of flavor. Dive in to elevate your snacking experience.

Process:

Preheat your oven to 375°F (190°C).

Cinnamon Chickpeas

Crunchy, savory and packed with protein! This is my favorite irresistible snack that strikes the perfect balance between sweet and salty.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed

1 teaspoon ground cinnamon

Pinch of sea salt

1 tablespoon maple syrup

In a bowl, toss the chickpeas with olive oil, ground cinnamon, sea salt, and maple syrup until evenly coated.

Spread the chickpeas on a baking sheet in a single layer.

Bake for 25-30 minutes or until golden and crispy, shaking the pan occasionally to ensure even cooking.

Allow them to cool before enjoying this sweet and savory snack.

For best results, store in an airtight container and it should last you for weeks!

Vasudha Khanna

Protein Balls

Protein balls make for a convenient and nutritious snack. Grab a couple when you need an energy boost or a quick protein fix.

Ingredients:

1 cup old-fashioned oats

1/2 cup nut butter (almond butter, peanut butter, or your choice)

1/3 cup honey or maple syrup

1/2 cup protein powder (vanilla or chocolate flavored)

1/2 cup ground flaxseed

1 teaspoon vanilla extract

A pinch of salt

Optional add-ins: dark chocolate chips, chopped nuts, dried fruit

Process:

1. Combine Dry Ingredients: In a large bowl, combine oats, protein powder, ground flaxseed, and a pinch of salt. Mix well to ensure even distribution.

2. Add Wet Ingredients: Add the nut butter, honey (or maple syrup), and vanilla extract to the dry ingredients. Stir until the mixture is well combined.

3. Incorporate Optional Add-ins: If desired, fold in any optional add-ins such as dark chocolate chips, chopped nuts, or dried fruit. These add extra flavor and texture.

4. Chill the Mixture: Place the mixture in the refrigerator for about 30 minutes. Chilling makes it easier to shape the mixture into balls.

5. Shape into Balls: After chilling, take small portions of the mixture and roll them between your hands to form compact balls. Aim for a size that’s easy to handle and bite-sized.

6. Store or Enjoy: Place the protein balls on a parchment-lined tray or plate. Once shaped, you can either store them in an airtight container in the refrigerator for longer shelf life or enjoy them immediately.

Variations:

Get creative with different coatings such as shredded coconut, cocoa powder, or crushed nuts. Roll the protein balls in these coatings before refrigerating for an extra layer of flavor. Experiment with adding chia seeds, hemp seeds, or your favorite superfoods for an extra nutritional boost.

Feel free to customize this recipe to suit your taste preferences and dietary needs. Whether you’re looking for a postworkout snack or a healthy treat during the day, these protein balls are a delicious and satisfying option.

Badger Bites Badger Bites

Recreation and Wellbeing student cooking classes

While some students come to college with a strong interest and foundation in cooking and baking, others have significantly less experience. The Wolf Teaching Kitchen at the Bakke Recreation Center aims to change this while teaching healthy eating habits. This newly built kitchen includes all brand new appliances and is the perfect place to learn how to cook. In the space, RecWell offers a wide range of classes, from 1-2 hour classes where students make (and eat!) a full meal, to “badger bites”, 45 minute classes in which smaller snacks are made. UW-Madison student and cooking instructor Orla Ryan said some of her favorite classes have included a cheese themed one, in which students made a grilled cheese and cheese dip, and a one pan meal. Ryan learned to cook in order to both feed herself as well as her younger brother with severe food allergies. As a biomedical engineering major, she likes to look at food from a science perspective,

figuring out new recipes and techniques. As a cooking instructor, she mentions that developing correct knife skills is one of the most important things to learn, saying “it can be difficult to watch people cut things…it makes me super nervous.” Learning crucial skills such as these is one of the main purposes for these cooking classes. They serve as guided exposure to the kitchen and can empower students to cook on their own. As Orla Ryan said, the purpose of these classes is to “help college students feel more comfortable in the kitchen, and to find recipes that work for them.” They are also a great way to meet new people while working in a team to prepare a delicious meal. Badger Bite classes are 8 dollars, while the full cooking class is 20 dollars. The RecWell cooking classes are a great way to learn new recipes in a fail-safe environment and best of all, you don’t have to do the dishes!

Students prepare a meal in the Wolf Teaching Kitchen. Photo by Althea Dotzour.

The Connection

A review of the newest food recommendation app

You just landed in a new city. After five long hours of traveling, you finally unpack and your stomach starts to rumble. Knowing no one to give you recommendations on restaurants and google only offering general suggestions, you feel helpless and hopeless on your restaurant journey. Meet Beli, the hottest new app that provides users with tailored feeds, reliable reviews, and an organized way to track your favorite food establishments!

Beli launched in the summer of 2021 when a couple of foodies came together over a common frustration - finding the perfect restaurant. Since then, the app’s use has skyrocketed to meet every food lover’s needs. Users are able to track restaurants they have already been to and ones they want to try in an organized list and on a map. They can also gain inspiration from where their friends are eating, based on their ratings and ranking of each establishment on their “feed.”

When a user enters a restaurant in the top search bar they are offered two options: “been to” and “bookmark” to save for later. Once they have eaten at a restaurant and they want to rank it, they can select one of three options “I liked it!,” “it was fine,” or “I didn’t like it.” From there, users have the option to add photos and captions, notes, tag a friend, visit date, or labels (good for…). After entering in the details, the user is presented with the restaurant they are currently ranking and one they have already been to. Based on which the user picks, Beli ranks the restaurant with a number instead of the user assigning it a value. The more restaurants one ranks, the more accurate and specific the algorithm will be.

Recommendations become more individualized and based on one’s preferences as the user ranks more restaurants and connects with more friends. Then the next restaurant they search, they are able to see what their predicted score would be, what their friends thought, and general reviews. Users are also able to connect their Beli to different organizations, such as their University. Once registered, Beli users are able to bond with their peers over their profound love for food.

Beli is an app for everyone. Whether looking to find new restaurants or show off the ones you have tried, Beli fosters the food lover community. Everyone is able to connect and interact with their friends close by or far away by seeing where they are eating. Dining out is an experience and Beli allows people to create a holistic view of this by including all aspects of a restaurant. If you’re a food lover and want to share your passion, you might just want to take a bite out of this new app!

Photo by Remy Waldman

Remy Waldman

Exploring Safe and Flavorful Dining at Miko Poke

A Haven for Dietary Restrictions

Nestled just 10 minutes away from the buzzing campus of the University of Wisconsin-Madison lies a hidden gem for those navigating dietary restrictions: Miko Poke. Placed next to its sister restaurant, Everly, the vibrant aroma of fresh ingredients fills the air. The tropical atmosphere instantly welcomes you to a haven of gluten and dairy-free offerings. You can enter and craft a bowl made to order, or choose from one of their many pre-curated creations.

As someone who’s struggled with a gluten allergy most of my

life, restaurants with endless options are found few and far between. When I wanted my poke bowl fix, I often had to settle for no sauce, avoid all crispy toppings, and sometimes even eliminate spicy proteins from my selection. Miko Poke has a different philosophy. The establishment is the brainchild of the Food Fight Restaurant Group, a renowned culinary powerhouse with a portfolio encompassing a diverse array of eateries, including Madison’s beloved Monty’s Blue Plate Diner, Cento, and Bar Corallini. Miko Poke stands as one of two establishments in Madison certified by the National Celiac Association (NCA).

I met with restaurant manager, Joe Jandacek, and head chef, Logan Riese. During our conversation I gained insight into the restaurant’s mission to create a stress-free environment for patrons. Jandacek shared a bit about the establishment of the restaurant,

“When we opened… They [Food Fight Restaurant Group] decided that they wanted to have a smaller restaurant that can be a safe, easy to go-to for celiacs.”

Managing dietary restrictions can often come at a cost, yet Miko Poke succeeds in providing high-quality, safe options at prices comparable to other eateries, all while maintaining

their commitment to a menu sans-gluten & dairy. Allergen-safe choices at other establishments can be rather lackluster. Riese shares insight explaining that the root of the issue might just be misconceptions surrounding the “complications” preparing options in the kitchen.

“I would say a large part of it is just that they [other dining establishments] don’t know how easy some things can become gluten free… the marinated steak or crispy onions are really just as easy to make gluten free.”

Two of their popular bowls include the Hawaii Style and the Cali Style, featuring signature crab salad—a treat typically offlimits for celiacs like myself due to wheat in imitation crab. Their bowls are also filled with unique additions like togarashi crisps, spicy pickled beets, edamame, marinated tofu, grilled pineapple, and so much more that you can’t find at most other poke places. To top it off, Miko Poke has over 10 unique sauces to choose from, including avo-coco-lime aioli and sweet mango chile. They achieve gluten and dairy-free status

by ingeniously substituting Tamari for soy sauce and opting for vegan mayonnaise, a taste equivalent in my experience.

Miko Poke actively caters to Madison’s student community, with around 60% of its customers being UW students. However, both Riese and Jandacek emphasized that poke sales have been on a bit of a decline, ascribed to the substantial distance from campus. I suggested investing in a food truck, to bring some of their most loved flavors to the heart of the UW school grounds. The establishment is part of a continuous effort, by the Food Fight Restaurant Group, to improve experiences for students with dietary restrictions, with a focus on enhancing accessibility and expanding offerings. So, now that the weather is warming up in Madison, why not take a walk to Miko Poke for your next poke bowl fix? Their delicious menu caters to both those avoiding dairy and gluten, and those simply seeking a flavorful culinary endeavor.

This recipe has everything you could want, crispy, spicy and sweet. While the recipe itself is a little more time intensive, it makes plenty of leftovers and keeps great in the fridge- perfect for meal prepping! I love to eat it with white rice, pickled raddish, soy sauce marinated cucumbers and sesame seeds.

Ingredients:

1 package of firm tofu

1 cup corn or potato starch

¼ cup of vegetable oil

½ cup ketchup

½ cup honey

6 tablespoons gochujang

White or brown rice

Fry Tofu:

1. Dry your tofu, and cut into small cubes and place on a paper towel to absorb moisture. You can press it to remove extra water, but I have never found that step to be super helpful.

2. Roll your tofu cubes in corn starch, coating them fully.

3. Heat your oil, it should cover the bottom of your pan. Test to make sure it is hot enough by dropping a small tofu cube in; if it sizzles it is ready.

4. Fry the tofu in batches, flipping them halfway through. They should be golden in color, and crispy to the touch.

Make the Sauce:

1. Combine the ketchup, honey, and gochujang in a small saucepan. Bring the mixture to a simmer. Let it simmer for about 5 minutes, stirring constantly. The mixture should become slightly thinner.

2. Add the crispy tofu to the sauce. Stir until it coats the tofu fully. I eat this tofu with white or brown rice, as well as yellow pickled radish. I also add chopped cucumber in soy sauce, as well as sesame seeds.

Mike’s Quinoa Bake

I think it is safe to say that every college student fears living by themselves because of one hurdle: cooking. All it takes is attempting to create a dish on your own that instills a newfound appreciation for your mother’s homemade meals. Furthermore, between mounds of homework, involvement in extracurriculars and attempting to balance a social life, students barely have time to create nutritious meals throughout the week. Being a full time student and a part of multiple organizations as well as tackling a part time job, I’ve found that prepping my meals on Sunday before the chaos of the week consumes my time helps to ensure that I am partaking in three nutritious meals everyday. One of my favorite protein packed meals that leaves lots of leftovers is my dad’s famous Quinoa Bake.

Prep Time: 15 min | Cook Time: 1 hour |Yields: 4-6 servings

Ingredients:

1 cup uncooked quinoa, rinsed and drained

1 tablespoon extra virgin olive oil

1 medium yellow, onion finely chopped

3 cloves garlic, minced

4 ounces baby bella mushrooms (about 6 mushrooms), stems removed and finely chopped

1 pound ground chicken

5 ounces baby spinach

1 28-ounce can crushed tomatoes

8 basil leaves, finely chopped

1 teaspoon kosher salt

1 ½ teaspoons crushed red pepper

1 teaspoon dried oregano

¼ teaspoon granulated sugar

1 cup ricotta cheese

6 ounces grated mozzarella cheese (about 1 ½ cups)

¼ cup grated parmesan

¼ cup whole-wheat Panko breadcrumbs

Directions

1. In a small pot bring the quinoa and ½ cup of water to a boil. Turn the heat down to the lowest setting, cover the pot with a lid, anc cook for 14 minutes until all the liquid has absorbed. Let the quinoa rest, covered, for 5 minutes, then stir with a fork.

2. Preheat the oven to 375 degrees.

3. Heat olive oil in a large saucepan over medium heat. When the oil is hot, add the onion, mushrooms and garlic. Let the mixture cook for 5 minutes or until the onions are translucent and the mushrooms are tender.

4. Add the ground chicken, making sure to break up the meat into small pieces. Let cook for 6-7 minutes until the chicken is no longer pink.

5. Add the spinach. It will seem like a lot, but it wilt as it is cooked down. Cook for 2 minutes stirring constantly or until the spinach has fully wilted.

6. Stir in the tomatoes, basil, salt, red pepper, oregano, and sugar. Let simmer for 10 minutes or until the sauce has thickened (Feel free to add less or more of red pepper, up to personal spice preferences).

7. Fold in the quinoa, ½ cup ricotta and ½ a cup of grated mozzarella into the saucepan. Make sure that everything is well combined.

8. Transfer half the quinoa mixture to a medium baking dish. Spread the remaining ¼ - ½ cup of ricotta cheese on top of the quinoa layer (Personal preference for cheese amount here. Can use less, more or none at all). Place the remaining quinoa mixture on top.

10. Sprinkle the remaining grated mozzarella over the quinoa mixture in an even layer. Then add the parmesan and panko coating over top.

11. Bake for 30-35 minutes until the top is lightly browned. Cool for 5 minutes before serving and voila!

The best thing about this quinoa bake is that it is perfect to save as leftovers for the rest of the week, or even an easy dinner to share amongst roommates. With its comfort food style and protein packed quinoa it is easily one of my favorite dishes to share with my friends and package up as an easy on the go lunch and dinner.

Slow Food UW

Good, Clean & Fair Food for All

Do you love food, sustainability and hanging out with friends? If you haven’t heard of Slow Food on the University of WisconsinMadison campus, you’ve been missing out! This sustainable non-profit organization offers good, clean, and fair food for all members of the community.

The original organization was founded in Italy in 1989 by Carlo Petrini to combat the rise of “fast food” and reconnect people with traditional and regional cuisine. In 2007, Slow Food finally came to UW by Genya Erling, who had a vision to bring local foods from Southern Wisconsin farmers to the UW campus.

To this day, groups of students spend time gathering, cooking and serving food to the local community. Social media and marketing have allowed the organization to mature into not only a club about food, but a community where people can draw connections from culture, politics and the environment to the food they consume.

Slow Food UW is based on a board of directors, members, interns and volunteers, all who are committed to their mission statement. Their goal, stated on their website, is “to promote and model an alternative food system where food is good, clean, and fair for all by supporting sustainable food production, creating an inviting community around food, and advancing food justice in the Madison area.”

What I love most about Slow Food is the community it brings together. Every Monday night for dinner, or Wednesday afternoon

for lunch, I can depend on a healthy meal to enjoy with friends. Their meals are held at the Crossing at 1127 University Avenue in Madison. “Family Dinner Nights” are held Monday nights at 6:30 p.m with a new three course menu each week. The food is sourced the week before, prepped on Sunday, prepared on Monday and then served individually, with dessert served family-style. “Cafe” is held every Wednesday from 12-2 p.m, including a main entree, sides, and a delectable dessert. These weekly meals began back in 2009, starting only every other week in the beginning, and has grown to be multiple times a week.

My favorite part of sharing this Slow Food meal with the rest of the community is the various ways you can pay. As a financially aware college student myself, the Pay It Forward or Pay What You Can programs provide a free meal at Café and FDN with no further questions. If prices prevent someone from being a part of the Slow Food community, other people can make donations in order for Slow Food UW to provide a meal to anyone, free of charge. Everyone is encouraged to pay whatever they can afford for meals, in the hopes that other guests are able to cover the extra costs. This system is not only sustainable, but equitable for everyone who wants to enjoy a nutritious meal.

My first time at Slow Food, I nervously stood in line and waited to pay for my family dinner meal. I was a freshman, feeling swallowed by such a big university. I sat next to a group of girls who looked approachable, and they welcomed me instantly. Names, majors, hometowns and ages were shared. Slowly, I felt myself relax and join in on the conversation. Aromatic flavors flowed from the kitchen, making my mouth water. As the food was served, we laughed over how our stomachs were grumbling simply from the smell. Joyful chatter and steaming food were the only things that mattered. We dug into our bowls of vegetable curry and sides of homemade garlic naan in contented silence, only pausing stuffing our faces to agree with one another on how delicious the meal was.

I left that night with one of the biggest smiles on my face, knowing that I was hooked on the community. I continued to volunteer to prep and serve food, and even become an intern for the Slow Food social media. As I enter my senior year in the fall, I know Slow Food will always be a part of my college life. It let me ease into my adult life, and get to know people in a calm and friendly setting. I’ll never forget the community that welcomed me with open arms and delicious food.

Spring Rolls

Recipes from the Slow Food Table

Ingredients:

- 1 package of spring roll rice wrappers

- 1 package of Vermicelli rice noodles

- 2 large carrots, peeled and sliced

- 1 large cucumber, thinly sliced

- 1 red cabbage, thinly sliced

- 1 head of lettuce, thinly sliced

- 1⁄2 cup of green onion, chopped

- 1⁄2 cup of cilantro, chopped

- 1⁄2 cup of thai mint, chopped

Instructions:

1. Cook vermicelli noodles in boiling water according to package, drain and rinse with cold water.

2. Gather all produce and chop

3. Prepare a rolling station with a large, deep dish, add about 1 inch of warm water. Dampen a tea towel to assist with rolling (so rice wrappers don’t stick to hands)

4. Place one rice wrapper into water and let soak for 15 seconds. Remove it and lay it on towel. Layer 2 slices and small bunch of each veggie and add a pinch of noodles on the 1⁄3 of spring roll that is closest to you.

5. Carefully fold the sides of the spring roll over ingredients, making sure it is tightly packed. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, then rolling it like a burrito. Pair with peanut sauce and enjoy!

Bánh Cam (Vietnamese sesame balls)

Ingredients:

- 1-½ cups dried peeled split mung beans

- 1 cup granulated sugar

- ¼ teaspoon salt

- 1 tablespoon vegetable oil

- 1 cup unsweetened shredded coconut

- 1 tsp vanilla extract

-1 bag glutinous rice flour (16 oz)

- 3 tablespoons rice flour

- ⅓ cup potato starch

- 2 teaspoons baking powder

- 1½ cups hot water

- 1¼ cups granulated sugar

- 1 tablespoon vegetable oil and more for deep-frying

- 1 cup sesame seeds

Sweet Mung Bean Filling:

1. Rinse the mung beans until water runs clear. Soak them overnight with 5x the water by volume.

2. Transfer beans to a medium-size pot and add water to cover by 3 inches. Bring to a boil then reduce heat to a low simmer. Partially cover with a lid. Cook for about 1 hour or until you can easily smash a mung bean.

3. Add beans to a blender and blend with sugar, vanilla, salt, coconut and oil. Blend to make a runny liquid

4. Pour the mixture back onto the pan. Stir constantly until it releases from the pan. It should be a dough like consistency.

5. Let the mixture cool and form into 1-inch balls.

Dough:

1. Mix all dry ingredients in a bowl until evenly combined. Add water, sugar, and vegetable oil and kneed until you get a smooth, slightly sticky dough ball.

2. Make discs using 1.5 tbsp of dough. Use extra glutinous rice flour if dough is sticky. Wrap the mung bean balls tightly with this dough. Seal at edges to prevent bursting in the oil.

3.Roll each ball in sesame seeds

4. Bring a pot of oil on the stove to heat up. Once hot, fry each Bánh Cam until golden brown. This should take about 6 minutes. If it browns quickly, the oil is too hot.

Enjoy warm!

Teaching Nutrition: Experience of a slow food intern

Living as a student in Madison, you might think that good, clean, and fair food is relatively accessible. During my experience in a slow foods internship, I have recently realized this is not the case for many living in the Madison area. Slow Foods UW’s mission is to provide good, clean, and fair food for the people of Madison to help those who might not have access to affordable and nutritious food. They provide “pay what you can meals” for the public, where they have a set menu and anyone is welcome to come and eat, without the worry of cost. They also partner with a lot of local food recovery and educational organizations that are working to reduce food insecurity in Madison. One of their partnerships that does this is with South Madison elementary and middle schools. This semester I have the opportunity to participate in this program as a part of my Global

Health certificate. My internship is based on learning about and discussing food insecurity, while volunteering in a cooking and gardening class at Badger Rock Middle School. The class I am working with is led by the community outreach group Rooted. Rooted’s mission is to provide “collaborations rooted in food, land, and learning so that people can grow and thrive in healthy, equitable, and sustainable neighborhoods.” They have created a structured cooking and gardening curriculum for students at Badger Rock to start their mission early. Through my internship, I work in the classroom (more specifically the kitchen or garden) working directly with middle school students. I help run lessons with the students, teaching them about cooking practices and garden sustainability. The class “lessons” are simply time for the kids to help make a recipe or farm in the garden. They switch what they are focusing on each week. Lessons might be centered around a local chef or community member, and they will learn about that person’s culture through cooking and gardening. Every class ends with the students eating what they made in the kitchen that day. Their overall mission is to provide the students with

UW-Madison junior Clare Ryan smiles at her internship at Badger Rock Middle school.

experience making nutritionally balanced meals while building a welcoming environment. One of my days in the class we made french toast and egg bites with eggs from the school’s chickens. I was on french toast duty, where I worked with some of the students to make a ton of french toast. They later ate it with maple syrup that they collected and made from a maple tree in the school’s garden. I was really just there to answer questions, as the kids just kind of ran with the recipe while talking and having fun throughout the class time. I have a great time working with the students, who range from sixth to eighth grade. The class takes place at the end of the day on Fridays, so the students are a bit rowdy. However, the structure of the class and its curriculum are built so students can have fun and not focus on stressful academics. It was great to start building relationships with some of the students. One of them even called me bestie, so I already know the rest of the year is going to be a blast. In the kitchen and classroom, I get to see first hand how important this class is for their day. Students get to eat the food that they make as well as learn healthy cooking practices. This ties right back

to Slow Food UW’s mission for good, clean, and fair food for all because this cooking class gives kids the opportunity to learn how to cook and use healthy ingredients, as well as providing a nutritional meal. While this may seem like just another cooking class, this partnership with the Rooted class and Slow Foods UW is more important than meets the eye. South Madison (where Badger Rock Middle is located) has high rates of food insecurity. The City of Madison Mayor’s Office has created a map to illustrate where in the city has the least access to food. For some of the students, this class is one of the few, if not the only time, they get to have a nutritious meal during the day. Although the impact of this class is relatively small, it is still having a positive impact. When all of the Slow Food partnerships and programs combine they can have a larger impact on lessening food insecurity in the Madison area. This is why Slow Food UW’s partnership is so influential, and although the impact is relatively small and does not solve the larger problem, it still makes an impact on these kids and it’s amazing to see its influence in action.

UW-Madison Dining Halls

An Honest Review

Among the many amenities provided by UW Housing are its four major dining halls. The dining halls serve as a feasting place for more than just residents living in the dorms, but all of the students and staff at UW- Madison as well. This review piece is here to provide honest feedback about my experiences at each one of them. I will assess each dining hall on the following criteria: cleanliness, food quality, and foot traffic.

Gordon’s

One of the most well-known dining halls on campus is the Gordon Avenue Market. Located on West Dayton Street, it is a hotspot for residents in the Southeast dorms. Gordon’s is known to be one of the busier dining halls, with students migrating to the second floor most days to find seating, especially around the 5-7 pm dinner rush. Because of how busy the establishment can get, it is understandable that Gordon’s is not the cleanest dining hall, at least in my experience. Due to the heavy foot traffic, food stations clear out fast, meaning most meals are served hot and fresh, with Gordon’s staff constantly refilling food. This makes the food freshness better than in slower dining halls, where food is more likely to sit out for longer periods of time, as there are fewer students to finish it off. Overall, Gordon’s is a great place for those looking for hot and ready food. However, depending on the time of day, be prepared to hunt for a seat.

Four Lakes

On the first floor of Dejope Residence Hall is the Four Lakes Market. This dining hall is popular among those living in the Lakeshore dorms. Much like Gordon’s, Four Lakes is usually pretty busy during the lunch and dinner hours. One thing that sets it apart from Gordon’s, however, is the cleanliness of the establishment. From my experience, although Four Lakes has heavy foot traffic, the staff have done a decent job at making sure each station is clean, including the dishwashing area. Another difference between Four Lakes and Gordon’s is their food freshness, which ranks them above Gordon’s in that regard as well. Although Four Lakes can get busy, I would highly recommend it to those looking for a cleaner establishment. I would also recommend it to sushi lovers, as they also run a sushi station too!

Rheta’s

Located just down Bascom in the bottom of the Chadbourne Residence Hall is Rheta’s Market. Rheta’s is a smaller establishment, typically attracting people in the Southeast area of campus. From my experience, it has never been swamped with people the way Gordon’s and Four Lakes usually are, making it a good place for people in search of a quieter lunch or dinner spot. The food has also never disappointed me, even on slower days where one would not expect the food to be as fresh. Rheta’s is a great alternative for people on the Southeast part of campus to enjoy a more peaceful

to finish it off. Overall, Gordon’s is a great place for those looking for hot and ready food. However, depending on the time of day, be prepared to hunt for a seat.

Liz’s Market is a small dining hall located in the Waters dormitory at the heart of campus. Though it is not the cleanest of the four, it

Although each dining hall has its ups and downs, they are all great spaces to enjoy a nutritious meal and socialize with those around you. What ever you are looking for in a UW Housing dining hall, whether it be fresh food, cleanliness, or quiet, there is a place on campus

Lilah Grubb

Ramen and Stir Fry photos by James O’Toole

Beatrice Lazarski

Photo by Hannah Kreiss, one of the Dish photo contest winners.

Vintage A Madison instution

On any given night of the week, Vintage Bar and Grill is packed. The restaurant, located on the corner of University and Francis, is a hub for student life with people eating dinner, playing cards, or getting drinks. The atmosphere is comforting, with a bar, plenty of booths, high tops, as well as darts and couch seating. As the weather gets warmer, there is an outdoor patio for even more seating. Vintage is the go-to spot for any occasion, from weeknight dinners to Friday night drinks and Saturday morning brunch, there is truly something for everyone.

The Madison institution was started nearly 20 years ago by Brittany Kramer and her husband. They both worked across the street, and were friends with the former occupants of the space (a coffee shop). When the location became available, they snapped at the opportunity and Vintage was born. Since then, they have expanded to multiple locations around the Madison area, but the original location still has a special feel. “It [Vintage] has an extremely cozy inviting feel. You feel at home when you are there” said Kramer. The restaurant has remained family owned since opening, and both of their daughters have worked there.

dish is covered with their house made nacho cheese sauce, and a black bean and corn relish with salsa and sour cream on the side. The breakfast version of their nachos, the loaded potatoes, are equally as delicious with the addition of bacon and green onions. For brunch, they also offer some of the best chocolate chip pancakes in the city.

The menu reflects the comforting, social atmosphere as well. The nachos are one of their most popular items, perfect to share with friends before going out for the night. The nacho

Vintage is one of the most iconic restaurants near campus. With the recent closure scare due to new development, it is even more valued by the student community. The at home feel, with a diverse menu and interactive atmosphere makes Vintage the perfect Madison spot.

Beatrice Lazarski

A Brunch Students enjoy the vintage brunch menu on a Sunday morning. Featured here are the breakfast potatos and chocolate chip panckakes. Photo by Beatrice Lazarski

Elevate Your Culinary Adventure:

Wholesome Recipes For Quick Dinners

In the bustling world of college life, my love for cooking emerged as a source of solace and creativity. Fueled by a passion for crafting delicious meals with limited resources, I found joy in the simplicity of using everyday ingredients readily available in my pantry. Amidst the demands of student life, I began experimenting with quick and easy dinner recipes that not only fit into a busy schedule but also celebrated the beauty of uncomplicated flavors. From pantry staples like canned chickpeas and basic spices, I concocted recipes that transformed mundane evenings into delightful culinary experiences. These creations became a testament to my resourcefulness, proving that a delectable and wholesome meal can emerge from even the most humble ingredients. As I navigate the challenges of college life, my kitchen has become a haven—a place where I can blend creativity and practicality to produce meals that nourish not only my body but also my spirit.

Stuffed Peppers

Ingredients:

4 large bell peppers (any color)

1 cup quinoa,

1 pound sweet Italian sausage, casings removed (For vegan or vegetarian options use Boca or crumbled tofu)

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14 ounces) diced tomatoes, drained

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

1.Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright in the baking dish.

3. Cook the quinoa according to the package instructions. Set aside.

4. In a large skillet over medium heat, heat olive oil. Add the sausage, breaking it up with a spoon, and cook until browned. Add chopped onions and garlic, sauté until onions are translucent. The same can be done for Boca or crumbled tofu. If using tofu try airfrying before this step for added crispiness.

5. In a large mixing bowl, combine the cooked quinoa, sausage mixture, diced tomatoes, mozzarella cheese, Parmesan cheese, oregano, basil, thyme, salt, and pepper. Mix well.

6. Stuff each bell pepper with the quinoa and sausage mixture, pressing down gently to pack the filling. Place the stuffed peppers in a baking dish.

7. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.

8. Broil (Optional):If you like a crispy top, uncover the peppers and broil for an additional 2-3 minutes until the cheese is golden brown.

9. Remove from the oven and let them cool slightly. Garnish with fresh chopped parsley before serving.

Vasudha Khanna

Ingredients:

8 ounces Chinese egg noodles or udon noodles

1 tablespoon vegetable oil

1/2 pound ground pork or chicken or Boca for vegetarian/vegan version

2 green onions, finely sliced

1/4 cup crushed peanuts (optional, for garnish)

Fresh cilantro leaves (optional, for garnish)

Chili oil (optional, for extra spice)

Prepare the Sauce:

Wisk together the below ingredients, then set aside.

3 tablespoons soy sauce

2 tablespoons Chinese black vinegar (or substitute with rice vinegar)

2 tablespoons sesame oil

1 tablespoon smooth peanut butter

1 tablespoon hoisin sauce

2 teaspoons sugar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1-2 teaspoons chili oil (adjust to your spice preference)

Dan Dan Noodles

Dan Dan Noodles, with their rich history and bold flavors, introduce a captivating change of pace to the tapestry of Chinese and Asian cuisine. Hailing from the Sichuan province, these noodles are not just a dish; they’re a culinary journey. The intertwining of chewy noodles andwith a symphony of flavors from soy sauce, black vinegar, and the signature spiciness of chili oil creates an experience that’s both comforting and exhilarating. This recipe serves as a vibrant addition to the repertoire of regular Chinese or Asian meals, offering a departure from the familiar while still embracing the essence of tradition. The aromatic dance of balsamic chickpeas and the complexity of the sauce elevate Dan Dan Noodles to a level of culinary artistry, providing a refreshing and dynamic departure from routine. As each mouthful carries the heat, the umami, and the richness of the dish, it becomes a flavorful detour that not only tantalizes the taste buds but also injects a lively spirit into the regular rhythm of meals. Dan Dan Noodles: a delicious passport to a world of new and exciting flavors within the comforting embrace of familiar Chinese and Asian culinary traditions.

1. Cook the noodles according to the package instructions. Drain and set aside.

2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add the ground pork or chicken, breaking it apart with a spatula. Cook until browned and cooked through.

4. Add the prepared sauce to the cooked meat in the skillet. Stir to combine and let it simmer for a couple of minutes until heated through.

5. Toss the cooked noodles in the sauce until well coated. Divide the noodles among serving bowls.

6. Top each bowl with sliced green onions, crushed peanuts, and fresh cilantro leaves.

7. Drizzle with additional chili oil if you like it spicier.

Serve the Dan Dan Noodles immediately, and mix everything together before eating to ensure all the flavors are well combined.

Supporting Local Madison Restaurants

Mickies Dairy Bar, Teddywedgers, Estacion Inka, and Osteria Papavero. What do all these restaurants have in common? They all reside solely in Madison, WI, each owner-operated, and reliant on Madisonians to support them and their hard work. Supporting local restaurants is an investment in our local community, each of us benefiting from the locally grown ingredients that produce tastier and healthier meals made with care.

At the very end of State Street, I’m sure you have passed by Teddywedgers, open every day of the week. Teddywedsgers has a long and rich history in Madison, beginning in 1976 when Myles Allen “decided to open his shop serving pasties (meat potatoes and veggies baked inside a flaky dough crust).” Allen named them after the miners who would eat them for lunch in the mines; creating the name Teddywedgers. Now, a pair of siblings

Anthony Rineer and Karima Berkani own the Madison breakfast and lunch eatery, selling all menu items for under $10. Next time you pass by this iconic green awning, “stop in, say hi, and grab a delicious, hearty pastry.”

Mickies Dairy Bar has been serving Madison residents since 1946, open from 7:00 am to 2:00 pm on Wednesdays, Thursdays, and Sundays, and 6:00 am to 2:00 pm on Fridays and Saturdays. This retro-feeling diner which only accepts cash is known for its famous Scrambler and delicious breakfast cinnamon rolls. The diner even has a fan page on Instagram called MickieFridays, which posts breakfasts every Friday. I think we all should participate in MickieFridays, don’t you?

Although this spot opened less than 10 years ago in 2016, Estacion Inka has provided Madison with iconic, quick, and flavorful Peruvian dining and continues to satisfy in doing so. Family-owned and operated, Inka was

Chocolate Chip Pancakes from Mickies Dairy Bar. Photo by Remy Waldman

formed by the Pezua siblings from Peru, who currently reside in Madison. Moving to the US in the eighties, this restaurant has always been the siblings’ dream, striving to create a space welcoming for all, and celebrate the flavors of Peruvian-style rotisserie chicken, homemade smoothies, desserts and much more. Filled with rich tradition, great food, and vibrant culture, Estacion Inka should be on everyone’s list.

Osteria Papavero is a hub of Italian cuisine tucked away on East Wilson Street, elevating each dish with flair. I had a great experience here; our server was accommodating, and felt passionate about the ingredients and story behind each dish. The head chef, Francesco Mangano, is from Bologna, Italy, and forages for the vegetables which go straight into each dish he crafts. Specials are updated daily, with the restaurant open for lunch from Wednesday to Friday, and dinner from Monday to Saturday. For a nicer meal with a cozy ambiance, Osteria Papavero cannot be overlooked.

One of the most underrated spots in Madison, The Globe offers a menu packed with delicious options. They offer the best foods from every cuisine, sometimes combined. Family run, they have a small restaurant on N Henry St. Some of their popular menu items include the tibetan dumplings, which you can get smothered in a tomato sauce, the Tic Tac curry, which is a tomato cilantro curry with white rice, and the Korean BBQ. They offer a range of proteins including tofu and chicken, as well as a spice scale ranging from 1-5. Full disclosure, I always get a 1 and it is plenty flavorful. Every item on their menu is delicious, you truly can not go wrong.

There are countless more local restaurants in Madison that we as consumers can support and choose over chain restaurants when we go out to eat. Contributing to local businesses boosts Madison’s economy, while allowing us to connect with our neighbors, and enjoy delicious food in the process- go enjoy!

Indian Tik Tak Curry with Tofu from The Globe. Photo by Beatrice Lazarski

Cookies Are The Life Of The Party

said Dan Pelosi, New York Times best selling cookbook author and longtime food blogger otherwise known as Grossy Pelosi. He was the inspiration for my friend Lindsey Ehrlich’s now annual cookie party. I had the pleasure of attending last year’s and this year’s cookie party at Lindsey’s house in January, right after the hustle and bustle of the holiday season. A cookie party is the perfect way to bring together loved ones, no matter the time of year. Lindsey, a fan of Grossy Pelosi, was excited about his idea of a cookie party and decided to run with it, making it her own.

In Lindsey’s home, the dining room table was lined with butcher paper. As guests rolled in, they were able to arrange their cookies on a section of the paper and label their creation along with their name. The only rule: no store bought

Around the house, Lindsey also had cookie decorating, raffles, and places for everyone to get together and mingle. At the cookie decorating station, there were homemade sugar cookies, baked by Lindsey, in different shapes; gingerbread men, trees, and circles, as well as different icings and sprinkles. When she attended Grossy Pelosi’s December cookie party at Crate and Barrel in Manhattan, she especially loved the giveaways available. Lindsey decided to incorporate a raffle at her party, giving each guest a chance to win her favorite cookbook or a baking sheet. As people trickled in throughout the party, the dining room table grew with many unique types of cookies. Guests could get to know each other and their cookies as they talked and tried a nibble of each option. From espresso dark chocolate, coconut almond, cheddar thyme, and lots of snickerdoodles, there were a wide range of cookies available. Grossy Pelosi writes in his cookie party guide, “Every cookie and every baker has a story, and I love watching them all be told during the party. The way that people get to know each other, have meaningful conversations, and talk about recipes is just so magical.” Everyone was able to socialize while enjoying a sweet treat.

Photos by Remy Waldman.

Before the party, Lindsey asked for everyone’s cookie recipes and printed them in a binder to be displayed during the party. After trying a cookie, guests had the opportunity to flip through the different recipes that created the treats on the table in front of them. After the party, she emailed the guests a full list of the recipes, along with photos of the party, to share the sweetness even more. Lindsey described how “sharing recipes and why people choose what they did is interesting. Sometimes there is a story. I always think it’s fun to see what people create and why.”

A slight tummy ache and plenty of new friends later, guests were able to bring the cookies on the go! Lindsey put out plenty of to-go bags for everyone to share the joy of the cookie party beyond those few hours and with even more friends and family. When asked what her favorite part of the cookie party was, Lindsey exclaimed, “Getting everyone together! Even when people don’t think they can bake or don’t usually bake, they get the chance to experiment in the kitchen and see what they can create. I think it is so fun to spend time together, as a family, while baking before the party.”

Lindsey Ehrlich’s annual cookie party was definitely one to remember! The cookies my family took home barely lasted a week, which is a testament to just how delicious each cookie tasted. For students in Madison, a cookie party is a great way to meet fellow foodies across campus and try new recipes, during any time of the semester. Getting friends together is always enjoyable, and when cookies are involved, it just gets sweeter!

Remy Waldman

Madison Italian

Exploring the many Italian Restaurants in Madison

With so many delish restaurants and cuisines around campus, it can be overwhelming to choose from. For me, Italian is always a must, and for the past few weeks, I’ve been exploring all that Madison has to offer in terms of Italian restaurants. These ones will definitely leave you saying buon appetito.

Naples 15.

A fan favorite of my friends and family, Naples 15 stands only two blocks away from the capitol. Chef Di Scala was born and lived for most of his life in Naples, Italy, but came to the United States in hopes of sharing the Neapolitan cuisine and culture with the greater Madison community. Stepping inside feels like walking straight into a restaurant in Naples, and tastes like it too. You can’t go wrong with any of their wood-fire pizzas, but the Pollo alla Salvatore takes the cake for me. A rigatoni served with sauteed chicken, roast bacon, smoked mozzarella, and pear in a creamy truffle oil-sauce.

Cento.

Whether for brunch or dinner, Cento is never a spot that I want to skip out on. Honestly, bury me in the appetizers: from brussel sprouts to burrata to bacon-wrapped dates. The main courses do not miss either, especially if you are a salmon lover like I am. Their pan roasted salmon in a dill and lemon crema literally left me scraping the leftover sauce off of the plate. The pastas do not disappoint, especially the Creste di Gallo, with Italian sausage, spinach, tomato, and parmesan.

Pizza Brutta.

For a strictly pizza option, head over to Pizza Brutta to build your own, or choose from one of their twenty options. The Miele is the perfect fusion of sweet and spicy, with spicy salami, calabrian chilis, honey and goat cheese, but my favorite definitely has to be the Quattro Formaggi with parmesan, fontina and goat cheese.

No matter the mood, there are so many delicious Italian restaurants on campus and in the greater Madison area, but definitely check out the menus of these three spots.

Cento Caesar Salad photo by Abigail Hawks

Lamb rack with carrots & polenta

photo by Natasha Davis

Quincy Bianchi

Madison Hidden Gems

Students Should Know About These Hidden Gems

We asked you- our followers on social media, what were Madison’s most hidden gems that deserve more attention from the student body. If you want to branch out of your typical food rotation of the same 5 restaurants, this is for you.

Let’s get started with Rising Sons Lao and Thai Restaurant. Located on State Street, the hub of Asian cuisine is open for lunch and dinner everyday. Serving options of stir fry, noodle dishes, curry, soup, and salads, this spot has the simple and the spicy. If you’re looking for a warm meal to go, Rising Sons also offers pick up orders to grab on your way home or to class in a rush. If you haven’t had it before, branch out to Rising Sons for a possible new favorite!

Tornado Steak house is open for dinner until 10:00 p.m, but on Friday and Saturday from 10:30-12:00, there is a lesser known special menu that emerges. Not available online, the Late Night menu has steak and burgers, fish and soup options as well as fan favorite cheese curds and steak fries. If you’re up late and don’t want to spend the usual high prices of Tornado Room dishes, this might be the perfect solution; all options on the menu are under $20! Squash your late night cravings with Tornado Steak house’s late night menu and thank us later.

Across the capitol building, Tavernakaya is the aesthetically pleasing glass building located on E Main St of capitol square. The Japanese restaurant and Chinese dumpling bar is sure to deliver authentic and comforting asian dishes and beyond. By beyond, we mean the tempura- style cheese curds seen on the menu- yes please! Dine in or take out, we think Tavernakaya deserves more buzz, so here it is.

By exploring restaurants not in your typical rotation, you might just discover your new favorite food. Madison has so many options to choose from- so let’s take advantage of all the opportunities we have at the tip of our forks.

Tavernakya Tuna Poke Bowl photo by Natasha Davis

How to Pick the Perfect Ice Cream Flavor

Chocolate Shoppe Ice Cream - A Madison Staple

The sweet frozen treat that everyone knows and loves: ice cream. No matter where you eat your ice cream - late at night on your couch, on a hot summer day by the pool, with a friend, by yourself, in a cone, or from the pint - every bite is always enjoyable. There really is no wrong way to eat ice cream, but with the plethora of flavors to choose from, making the right decision can be challenging.

In Madison, Wisconsin, the heart of the dairy state, The Chocolate Shoppe dominates the ice cream industry. In 1962, decided to open their own candy and ice cream shop to give their community happiness through homemade treats. They were determined to set out on a mission of making the best ice cream. Through lots of research, trials, and adjustments to their recipes and machinery, they came up with original ice cream flavors to sell. In the past 60 years, they have grown tremendously, opening three more ice cream parlor locations in Madison, Wisconsin and producing over 100 ice cream flavors.

Most UW students are familiar with the cow logo on the blue and pink awning that hovers over State Street. When you first enter the downtown Madison Chocolate Shoppe location, the sweet smell immediately hits. The counter is lined with many different flavors to choose from - so how do you pick the perfect one?

First, it is important to come prepared with a certain mood, what kind of option you are leaning towards, and add on from there. Are you craving a sweet berry? Or leaning more towards a chocolate delight? Once you pick a certain path, you can add on another flavor to pair together. Chocolate and peanut butter or lemon and cherry. The bad news is, ice cream melts. It is hard to avoid the mixing of flavors in a cone or cup, which makes even more important. The hundreds of the Chocolate Shoppe make it difficult to Blueberry cheesecake, s’mores, key lime pie, kitty kitty bang bang. The good news is, no matter your mood, you can always find something to satisfy Whether you’re a caramel chaos connoisseur or espresso oreo enthusiast, The Chocolate Shoppe has something new for you to try! It is vital to make sure you explore all your options to create that perfect flavor pairing. The pure happiness that comes with that first lick proves how ice cream makes everything better and your mood sweeter. Especially in Wisconsin, there isn’t much ice cream can’t

2023-24 Contributors

Editorial board

Editor-in-Chief: Beatrice Lazarski

Content Managers: Madelyn Sobczak, Brooke Bednoff, Darcy Troyanovsky

Photography Editor: Charlotte Lau

Social Media Managers: Allie Woldenberg, Brielle Bronstein

Copy Editors: James O’Toole, Remy Waldman

Layout and Graphics: Caroline McLoughlin

Writers

Jessie Polson

Lizzy Lynch

Vasudha Khanna

Maya Polese

Natasha Davis

Lilah Grubb

Quincy Bianchi

Clare Ryan

Charlotte Khuzami

The Dish Magazine is part of the Wisconsin Union Directorate’s Publications Committee. We would like to thank the Publications Committee Advisor, Robin Schmoldt, as well as the Committee Director, Katerina Štuopis for their support.