Madison Essentials August-October 2017

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©2017 010621– Rev. 2/17

MADISON ESSENTIALS

CONTENTS august–october 2017

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

essential arts

madisonessentials.com

Eric Thomas Wolever.....................40

editor-in-chief

community

Amy S. Johnson ajohnson@madisonessentials.com

Millennium Soccer Club................10

publication designer Jennifer Denman

Brickhouse BBQ................................20 Norske Nook.......................................6

senior copy editor

food & beverage

Kyle Jacobson

dining

Badgers, Muskies, and Dopplebocks..............................44

copy editor Krystle Naab

home

sales & marketing director

Blind Romance...............................48 Take It Outside.................................60

Amy S. Johnson ajohnson@madisonessentials.com

sales & marketing manager Kelly Hopkins khopkins@madisonessentials.com

landmark The Towns Building.........................32

pets Dog Park Etiquette.........................36

sales representatives Peggy Elath pelath@madisonessentials.com Terri Groves tgroves@madisonessentials.com

graphic designers

service Deserved Recognition....................24 Maddie’s Felines in Treatment......52

shopping

Crea Stellmacher, Linda Walker, Barbara Wilson

CLUCK the Chicken Store.............14 Iconi Interiors.................................26

administration

travel

Jennifer Baird, Sandy Carlson, Lori Czajka

Historic Haunts.................................56

contributing writers

well-being

Jeanne Carpenter, The Creative Company, Marissa DeGroot, Jeanne Engle, Yvette Ferris, Kyle Jacobson, Elissa Koppel, Mary S. Landry, MD, Lily Mank, Lori Scarlett, DVM, Andrew Wanek, Liz Wessel, Joan W. Ziegler

including

photographer Eric Tadsen

vol. 51

An Apple a Day is an Rx Away.......18

From the Editor................................4 Contest Information......................62 Contest Winners............................62

(continued) madisonessentials.com

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additional photographs The Creative Company, Dane County Humane Society, Green Concierge Travel, Hunter Douglas, Kyle Jacobson, John Kalson, Jeff Rohrer, Eric Thomas Wolever, ZDA, Inc.

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comments

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

advertise

from the editor

Here we are with the end of summer upon us, and here we are producing our last quarterly issue. Both simultaneously bring about a little melancholy for what is ending with a good dose of excitement for what is to come.

The expansion to six bimonthly issues is not so much a change, but rather an expansion to do even more. I’m frequently told by readers that they look forward to each issue’s release, and now it will happen quicker. It also means that we can cover more content each year. We found ourselves with a backlog of topics, wishing we could get to them faster. Now it will happen.

There will be more artists, nonprofits, historical landmarks, pet topics, landscaping ideas, and travel suggestions along with the addition of new interesting subjects. We will also continue the stories of local neighborhood businesses, like this issue’s restaurants Brickhouse BBQ and Norske Nook and retail stores Iconi Interiors and CLUCK the Chicken Store. Also, a new content calendar will be implemented, designed to help you enjoy each issue even more.

We want to continue providing you with the stories you want to read, so please stay connected by sending editorial and content suggestions. We all make up the community we are covering and you should feel like a part of every issue.

Thank you for your continued readership and support. We look forward to seeing you more often!

To place an advertisement, please call (608) 445-5556 or email khopkins@madisonessentials.com.

amy johnson

all rights reserved. ©2017

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

Watch for the next issue November/December 2017.

Cover photograph of Homemade Cornbread Pudding taken at Brickhouse BBQ by Eric Tadsen.

Photographs on page 3: top—taken at Brickhouse BBQ by

Eric Tadsen.

middle—taken at CLUCK the Chicken Store by Eric Tadsen. bottom—taken at Norske Nook by Eric Tadsen.

4 | madison essentials

Photograph by John Kalson

family crafted

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essential dining

y R h u ba Strawberr

rb Pie á la

M o de

The Pie Stands Alone

by Jeanne Carpenter

When Wisconsin’s fourth Norske Nook opened in downtown DeForest 18 months ago, the restaurant and bakery was already famous for its Norwegian food and American favorites at its three locations in northern Wisconsin.

Known for lefse wraps, Norwegian pancakes, and homemade pies, the owners of the newest location hoped that locals would embrace their dream.

They needn’t have worried.

“On opening day, we seated and served more than 1,300 people and sold 1,380 preordered whole pies,” says co-owner Cindee Borton-Parker. “And it didn’t slow down. For the first six weeks we 6 | madison essentials

were open, I don’t think we ever locked the doors. By the time the night crew was leaving, the morning crew was coming in to bake pies. We worked around the clock.”

Today, the DeForest Norske Nook continues to be one of the most popular places in town, with customers trekking from all over southern Wisconsin to order Norwegian pancakes for breakfast, lefse wraps and hot roast beef sandwiches at lunch, and a Wisconsin Reuben for dinner. But no matter the time of day, everybody orders pie.

More than 70 types of pie—45 of them national blue-ribbon winners—are

available year-round, with seasonal favorites sprinkled throughout the summer.

While the Norske Nook has many a claim to fame, one of its all-time favorites is fresh strawberry pie. The seasonal, signature dish debuts on or around Mother’s Day and lasts only until fresh strawberry season is over. Norske Nook strawberry pies could win awards as works of art, and each pie weighs eight pounds. Yes, eight pounds. One piece of pie can be a meal in itself.

“I think everyone has their own favorite flavor of pie, and so often it relates to

the kind of pies their grandmas made or a flavor that brings back a childhood memory,” Cindee says. “For me, it’s our Chocolate Mint pie because my dad and I, when he was alive, used to sit and eat Girl Scout Thin Mint cookies.

Eating that pie brings back that memory.

I know it’s that way with so many people because they share those stories with us.”

Pie, as with all comfort food, has a way of bringing people together. The restaurant is a popular destination for family gatherings and holidays, but is also steadily busy during the week because of popular daily lunch and dinner specials. Dishes, such as slowroasted pot roast, stuffed cabbage rolls, and Norwegian meatballs, bring in regular diners. One of the most popular menu items is the lefse wrap, served at breakfast with scrambled eggs and ham, sausage, or steak with cheese and hash browns, and for lunch and dinner with chicken, salmon, bacon, or beef with a variety of ingredients.

“Lefse is very labor intensive to make,” Cindee says. “That’s why many families only serve it at holidays. It’s basically a tortilla made from potatoes instead of corn, and we serve ours every day, all day.”

Smothered Sausage Lefse Wrap with Hollandaise Sauce

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Wisconsin Reuben on Cranberry Wild Rice Bread

8 | madison essentials

Also made every day: nearly every item on the menu. Roasts are slow cooked overnight. Potatoes are peeled and mashed by hand. Pancakes are made from scratch, not from a mix out of a box. Every soup and chili is made using original recipes. Pies are made daily, with crusts rolled out and crimped by hand. And fillings are mixed according to recipes, with nothing ever coming from a can.

the restaurant puts their own spin on the American classic by serving it on cranberry wild rice bread (or traditional pumpernickel) with traditional Swiss cheese, sauerkraut, and Thousand Island dressing on the side.

Even the Reuben sandwich is made from corned beef brisket cut from a slowcooked roast, not deli meat that you might find elsewhere. In fact, Cindee is particularly proud of the Reuben, as

That’s because almost all of the dishes are made using recipes dating back to the original restaurant’s opening in Osseo in 1973. In fact, what is today four restaurants bearing the Norske

“Comfort food is what makes the Norske Nook special,” Cindee says. “When people eat here, they often say it tastes like home.”

Nook name began as one small café in Osseo owned by Helen Myhre. The café was purchased by Jerry Bechard nearly three decades ago. He would go on to add locations in Rice Lake and Hayward while remodeling and expanding the Osseo restaurant. The DeForest restaurant is co-owned by Jerry, along with Cindee, Kim Hanson, and Kaye Rhody, all longtime employees with more than 60 years invested with the company.

Each Norske Nook restaurant is located in the heart of the city, and DeForest is no exception. “You’ll notice that we didn’t build on the edge of town next to the interstate, where we could have had more visibility,” Cindee says. “That’s because we’re committed to being part of a community, and the best way to do that is to build right downtown. We are so pleased that DeForest has welcomed and enveloped us with open arms.”

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

Photographs by Eric Tadsen.

Norwegian Pancakes with Imported Lingonberries

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e ss ential community

MILLENNIUM

by Jeanne Engle

Building community through soccer is what the Millennium Soccer Club (MSC) has been doing in South Madison since 2001. MSC’s goal is to bring affordable and accessible organized youth soccer to Madison’s low-income, ethnically diverse neighborhoods. The Club was founded by Dan Wood, a social worker with Madison’s public schools, and Kelly Pochop, former special education teacher at Memorial High School, after discussions with parents, community leaders, school district personnel, and soccer supporters. In 16 years, the program has served more than 1,500 elementary school children with a fall, spring, and summer soccer program.

The Club operates at three schools— Lincoln, Huegel, and Leopold Elementary—as well as at Marlborough Park in the Allied Drive area. Soccer players from grades one through five are recruited from the neighborhoods around each of these schools and the park. Six sessions are scheduled on Saturday mornings during the fall and 10 | m a d i s o n e s s e n t i a l s

Soccer Club

spring. Summer camps are held in the late afternoon/early evening.

The players meet for one and a half hours. The first half of the session is instructional time, when the youngsters are taught basic ball-handling skills and teamwork. During the second half, a 4v4 game is played. At the end of play, coaches share observations and give feedback to players on how well they executed the skills that were taught in the first part of the session.

MSC games are not played with a goalie.

According to Tom Grogg, Millennium’s Board President, with smaller teams and no goalie, each young person gets more playing time and more chances to make a play with the ball. Also, goalies need to be trained, and with the limited time coaches have with the players, there just isn’t time enough to do so.

Players in MSC receive a great deal of attention from their coaches. Each team of six to eight players has two coaches,

many of whom are high school soccer players, University of Wisconsin– Madison and Madison College students, and involved adults. Coordinators, who are paid a small stipend, are at each of the four sites. They send out practice plans and coaching tips to the coaches, and give the coaches feedback each week.

Because many of the coaches are players, few have had coaching experience and need guidance to become more effective in helping the younger players.

Not only are the elementary school children learning to play soccer and improve their skills, but the older students are learning how to be soccer coaches and improve their coaching skills. Several of the coaches played in MSC when they were young. “The younger kids love the high school kids,” Tom says. “And the older kids love sharing their knowledge of the game with the young players.”

Tom is especially proud of two former Lincoln School players. Alex Solache,

who will begin his junior year at the University of Wisconsin–Madison, was honored in 2015 by United Way of Dane County with the Community Volunteer Youth Award because of his long-term service as a volunteer coach and interactions with a very diverse group of kids. Alex’s family was able to further his participation in a soccer program after Alex’s MSC experience.

He went on to become captain of the West High School varsity team. The other, Frankie Herrera, was awarded a partial scholarship to play soccer at the University of Charleston in West Virginia. Both he and his brothers have been MSC coaches at Lincoln School.

“It’s wonderful both of these young men had the opportunity to move on and be successful as young adults,” Tom says.

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Tom doesn’t coach, but he does observe the Lincoln School games and talks about what he has observed with the players. Ever the educator—he was the physical education teacher at Lincoln School before retiring 12 years ago—he will ask, “Who made a pass? How many of you stole a ball?” He talks about the skills the players have been learning and practicing and also encourages them to keep playing during school recess time and in their neighborhoods.

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one.” It’s more important that the kids feel good about how they played and that they had fun. Tom wants them to see how they are improving week to week and how they are getting better as a team rather than consider wins versus losses.

MSC games, played with fewer team members on the field (four rather than eight or nine), are also different from the traditional game because one of the team’s coaches is playing with the kids.

That on-field coach is serving as a role model for the team, setting up a ball for someone who is ready for it, or the coach may stop play for 30 seconds in the middle of a game when the teaching moment is right. “It’s important the players get that feedback in process.

It helps them realize if they follow the coach’s advice, they might be in a better position to score,” Tom explains.

“The youngsters are there for so little time each week, every minute they get encouragement helps them get better.”

second graders play together and third through fifth graders are together. The number of players showing up on any given Saturday is dependent on the weather, but MSC works to reschedule, if possible, sessions that are canceled due to grim conditions.

One of Tom’s favorite games played with fourth and fifth graders is with three pop-up goals. The opposing team’s coach stands behind one of the goals but the team with the ball can’t score at that goal if the coach is there. This particular method helps the players to see if they don’t pass the ball to another player, they won’t score a goal that counts. “The game is the teacher,” Tom says.

Tom credits much of MSC’s success to collaboration between the Club and principals and staff at each of the schools the players attend. Teachers help to spread the word about MSC to parents and provide registration information for interested students to take home. One of the fifth grade teachers at Lincoln even contributes scholarships so students in her class can play even if they can’t afford the $15 registration fee.

About 75 percent of approximately 300 students registered to play in the four neighborhood programs each year are youngsters of color—60 percent boys and 40 percent girls. Teams are divided into two groups: first and

Another important factor in MSC’s success has been the financial support received from local businesses, churches, foundations, PTOs, service clubs, and individuals. Tom also gives kudos to the Madison Area Youth Soccer

Association and the Regent Soccer Club, which have been with helping MSC with donations and arranging fundraisers since the beginning.

Tom would like to see the Millennium Soccer Club expand to elementary schools in the Warner Park area on the north side of Madison. However, expansion, as with so many nonprofit organizations, depends on having enough funding to do so.

MSC is always looking for supporters and volunteers. Soccer enthusiasts will find opportunities to give time, donations, and gently used soccer equipment at millenniumsoccerclub.org.

Jeanne Engle is a freelance writer.

12 | m a d i s o n e s s e n t i a l s

Photographs provided by John Kalson.

e ssential shopping

CLUCK The Chicken Store When visitors come through the front door at CLUCK the Chicken Store in Paoli, their first words are often, “What’s a chicken store?”

“That’s understandable,” says owner Susan Troller. “There are no other stores quite like it anywhere. It’s really three stores in one.”

CLUCK is a farm store that sells a complete line of feed and supplies for people who keep backyard chickens. It’s an art gallery featuring original works from local and regional artists. Plus, you’ll find books, housewares, toys, and a surprising collection of gifts, all featuring chickens, horses, bees, and other animals—even chicken enemies, like foxes and owls.

“I have always loved art and home décor,” says Susan. “It is great fun to 14 | m a d i s o n e s s e n t i a l s

meet talented local artists and give them a place to show their amazing work.”

CLUCK sponsors several artist receptions each year and displays paintings, ceramics, and other art throughout the year. The common theme is usually animals or the rural landscape.

Susan also searches the world for unique products, from coffee mugs to greeting cards to baby onesies and housewares, all with an animal theme, especially chickens.

But why chickens? It’s partly that keeping backyard chickens is one of

the fastest-growing hobbies in America, with hundreds of chicken keepers here in Dane County and the surrounding area. But keeping chickens is also part of a larger movement: the desire to know where our food comes from and to create a more sustainable food system that connects us more closely to the farmers and the land that produce our food. “You could think of them as a gateway animal to the whole world of agricultural animals. If we are going to keep an animal, whether for egg production or for meat, we owe that animal a certain quality of life that recognizes its fundamental animal nature.”

Susan has been an animal lover since she kept salamanders and raccoons as a child. For more than 40 years, she and her husband have lived on a small farm near New Glarus, where they have enjoyed the company of a menagerie that has included horses, goats, heifers, guinea pigs, cats, dogs, and, of course, chickens. If you drop in at CLUCK, you are likely to be greeted by one of the menagerie. Luke, a three-year-old

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rescue dog, comes to the store nearly every day and loves visitors, especially children.

Susan never thought of herself as a shopkeeper until she opened CLUCK in 2012. She spent much of her career in the Madison area as an author, video producer, marketer, journalist, and reporter for The Cap Times, where she

wrote about education, restaurants, and the local food movement. But CLUCK isn’t a complete break from her previous life. “It’s all storytelling,” she says. “The story in this case is about where our food comes from and our connection with the land. It’s also about that most commoditized of animals—the chicken.” People who have backyard chickens quickly come to realize that chickens are not just units of production, they are amusing creatures with big and sometimes quirky personalities.

“It’s really fun to raise chickens,” says Susan. “Everyone from university professors and CEOs to police officers, construction workers, and daycare moms can enjoy it. Chicken keeping calms your nerves. It’s a great way to unwind at the end of a tense day— go sit on your porch with a glass of wine and watch the chickens. Just don’t be surprised if they come and beg for chips.”

16 | m a d i s o n e s s e n t i a l s

The chicken story is told in many ways at CLUCK. Susan puts on free seminars in the winter and spring to teach first-time chicken keepers the fundamentals of keeping chickens safe and happy. Throughout the year, there are workshops by veterinarians, animal trainers, and other chicken experts. CLUCK also serves as a meetup where chicken keepers can exchange information with their peers.

Chicken keepers and would-be chicken keepers come to CLUCK to get ideas for coops and to order ready-made backyard coops. CLUCK has several kinds of conventional and organic feed, including a soy-free organic feed developed just for CLUCK at Susan’s request. All of the feed comes from Wisconsin, “so we know who makes it and how it’s made,” Susan says. CLUCK also carries coop heaters, solar-powered automatic chicken doors, skelters (for storing fresh eggs), and many other

Sustainable by nature • Year Round •

items to make chicken keeping more fun and convenient.

Beyond CLUCK, Susan takes her commitment to local food into the community as a member of the board of Madison-based REAP Food Group.

REAP helps connect local organicand-sustainable food producers with restaurants, schools, and hospitals.

REAP also educates people about benefits of sustainable farming, including growing the local economy, preserving the environment, reducing pesticide use, shortening food miles, reducing food waste, and improving food quality. “I think the sustainable food movement will only continue to

grow. We’ll have to think in terms of how we encourage growers to produce more local food and find ways to connect them with markets for that food.”

CLUCK the Chicken Store is located at 6904 Paoli Road in the little crossroads town of Paoli, four miles south of Verona or about a 15-minute drive south of the beltline. CLUCK is open 10:00 a.m. to 5:00 p.m., Tuesday through Saturday, and 11:00 a.m. to 4:00 p.m. on Sunday.

Besides CLUCK, Paoli boasts several art galleries, restaurants, a brew pub, shops, and other businesses.

Photographs by Eric Tadsen.

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es s ential well-being

An Apple a Day is an Rx Away How Willy Street Co-op is Ushering Change with a Groundbreaking Program

We have all heard the adage “an apple a day keeps the doctor away,” but Willy Street Co-op took the wisdom and the research behind the message into the public health and consumer arenas.

Although in order to get the apple, people will first need a doctor.

Through a partnership with UW Health Northeast Family Medical Center, Second Harvest Foodbank of

Southern Wisconsin’s HungerCare Coalition, and Public Health Madison & Dane County, the Co-op began a life-changing pilot program titled the Fruit and Vegetable Prescription Program, or FVRx. Willy Street Co-op, an organization known for its leadership in healthy and sustainable living, had already been working with Public Health Madison & Dane County on their Double Dollars pilot project, which provides $5 in vouchers for fresh fruit and vegetables on every $5 spent by a customer using a QUEST card.

The City of Madison reached out to the Co-op after hearing that a few other cities had started programs that allowed healthcare professionals to prescribe fresh fruits and vegetables to individuals who demonstrated a need. Willy Street Co-op enthusiastically embraced the project and teamed up with UW Health Northeast Family Medical Center and Second Harvest Food Bank of Southern Wisconsin’s HungerCare Coalition to apply for a grant from a program the Co-op learned about through its national cooperative association. A program called Wholesome Wave.

18 | m a d i s o n e s s e n t i a l s

Wholesome Wave makes healthy foods affordable by doubling the value of food stamps when spent on fruits and vegetables, and by working with doctors to prescribe produce. Wholesome Wave awarded the City of Madison a $23,120 grant, and the Co-op started accepting FVRxs on February 1, 2017.

“We found the individual strengths of our partners and the enthusiasm to create such a program inspirational,” says Brendon Smith, Willy Street Coop’s Communications Director. “We used our partners’ strengths to create this useful program.”

The pilot program’s process begins with the design that allows Northeast Family Medical Center patients to qualify for aid to help purchase produce and join the Co-op if their doctor deems that they are “food insecure.” Food security means that a person has reliable access to enough affordable, nutritious food— otherwise they can face serious health effects across their lifetime.

To qualify for the aid, a patient must answer yes to one of two questions: in the last year, have you worried about having enough food until you could

buy more? And in the last year, have you actually run out of food before you could buy more?

If the patient qualifies, they receive a packet that includes a voucher to become a Co-op owner, and 60 twodollar vouchers that can be used for fresh produce. Participants can also join a program at the Co-op that offers an additional 10 percent off of groceries and a free coupon to attend one of the Co-op classes.

Already, just after initiation, the program’s popularity and need exceed original planning. The $23,120 in grant funds were initially allocated to provide support for approximately 150 patients at UW Health Northeast Family Medical Center. Within the first few weeks of running food security screenings, UW Health had already prescribed almost all 150 FVRx packets. The City again worked with Public Health Madison & Dane County and Wholesome Wave to make adjustments to the grant allocation so that the Co-op could offer FVRx to 185 patients.

By the end of February, 167 FVRx prescriptions were distributed, and by May (at the time of this writing), 45 patients had already used their Coop Owner vouchers to either become Owners or make an equity investment and enroll in the Access Discount Program while 979 FVRx vouchers had been redeemed.

“We are grateful for this partnership and the words of encouragement we have heard from our customers about this new initiative,” Brendon says. “The fact that almost all of the prescriptions were given out in the first month shows a tremendous need for this kind of program, and we are honored to be a part of it.”

The pilot program partners are now monitoring redemption and planning for future funding. The Co-op is also evaluating how well FVRx is working for people, and will be making improvements based on patient feedback to be able to continue the program.

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from these pilots will help us determine how to continue and how to fund the programs for the future. We already have some great ideas to share soon.”

Now, for current participants, an apple a day is an Rx away. Though the program is at capacity, Willy Street Co-op is evaluating its results and seeing what they’d like to improve. They are looking forward to doing it again, and are hoping that other grocers, health centers, and counties will take notice and turn the tide of thinking that affordable or cheap means unhealthy junk food.

Here’s to a future of eating well to be well, for all.

Article provided by The Creative Company on behalf of Willy Street Co-op. Find out more about Willy Street Co-op at willystreet.coop.

Photograph provided by The Creative Company.

Kirsten Moore, director of cooperative services, says, “The data we collect madisonessentials.com

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e ssen tial dining

by Jeanne Carpenter As Madison’s “downtown home for down home cooking,” Brickhouse BBQ offers up a daily mountain of pulled pork, tender brisket, and smoky racks of ribs, all started in the wee hours of BBQ Ribs

the morning under the watchful eye of Executive Chef Brad Anderson.

“We make our rubs in house from fresh spices, and then rub and smoke low

and slow,” Brad says. “Our pork and brisket smoke for as long as 13 hours over hickory wood, while the ribs are a shorter cook over apple wood.

Everything comes out tender and just in time every day for us to open at 11:00 a.m.”

Since debuting in 2010 inside a beautifully remodeled three-story brick building at the intersection of Gorham and Broom Streets, Brickhouse BBQ has become the city’s go-to spot not only for good barbecue, but for private parties. With a spacious first-floor back patio and two entire upper floors available for rent, the restaurant can easily accommodate more than 250 people for corporate parties, University of Wisconsin–Madison student organizations, rehearsal dinners, and even weddings. Each floor features its own bar.

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

Shrimp & Polenta

“Our third floor has an outdoor patio with one of the best views of Madison,” says General Manager Matt Engel.

“It’s a popular spot in the summer for weddings and family gatherings, and it offers a loft with a pool table, darts, and shuffleboard. It’s a great party location.”

Walking into the restaurant’s ground floor front entry immediately evokes a comfort-food feel. The reclaimed wood flooring, warm walls, and exposed brick compliment the rich, smoky-sweet smell that greets customers. And, while its décor evokes familiarity, the food at Brickhouse BBQ delivers on quality. A dedicated staff works tirelessly to bring customers not only the best home-style BBQ they’ve ever had, but also stellar sides, including warm bowls of creamy macaroni and cheese, barbecue pit beans, cornbread, crispy sweet potato and French fries, country mashed potatoes, spicy green beans, and aboveaverage coleslaw and potato salad.

One stand-out menu item is the Brickhouse BBQ Ribs. Racks of St. madisonessentials.com

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Brickhouse Burger topped with smoked beef brisket, fried onion rings & garlic tomato aioli.

Louis-style pork ribs are dry rubbed with a signature spice blend, smoked low and slow, and then glazed with the customer’s choice of barbecue sauce— all made in house from original recipes.

Sauces include Kansas City Original, Smoked Cherry Maple, Honey Mango Habanero, and Bourbon Sriracha. Ribs are served in one-third rack, half-rack, or full-rack sizes. Take-home boxes at the end of the meal are generally a given, as portions are generous and the food is too good not to enjoy a second time.

The Smoked Pork Shoulder, hand pulled and served on Texas toast, and the Brickhouse Brisket, dry rubbed Texas style, are both stellar entrée options.

Rounding out the menu is roasted chicken, blackened catfish, shrimp, polenta, and an oversized portion of the eatery’s famous four-cheese Mac and Cheese topped with shredded cheddar and green onions. (Do yourself a favor and request a take-home container in advance to save yourself from the ache of trying to eat all the cheesy goodness at one sitting.)

Executive Chef Brad recently added Korean BBQ to the menu, featuring Bulgogi, marinated beef sirloin steak, char-grilled, sliced very thin, and served with steamed rice and Gochujang BBQ sauce. “It’s quickly become one of the restaurant’s top sellers,” he says, “and makes a nice addition to a solid menu.”

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Korean BBQ Of course, any barbecue restaurant would not be complete without a fully stocked bar of bourbon and whiskey.

Two pages of high-quality and rare selections of bourbon await customers, as well as more than 40 craft beers on tap. “We work really hard to offer local, popular, and rare craft beers,” says Matt.

Occasionally, Brickhouse BBQ will offer a tap takeover, a popular event lasting only a day or two where taps are taken over by one brewery. The events often draw large crowds of enthusiastic customers excited to taste many of the featured brewery’s beers.

In addition, a craft cocktail menu, selected by Bar Manager Deanna Weyhrauch, featuring six or seven original drinks rotates seasonally and almost always includes a unique take on Wisconsin’s most famous cocktail: the Old Fashioned. One example is the Brickhouse BBQ Kingslayer, an Old Fashioned inspired drink made with bourbon, orange, cherry, bitters, and simple syrup, served up either sweet, sour, or pressed.

says. Catering orders offer appetizers, a sandwich buffet, barbecue entrée buffet, and dessert menu.

Speaking of desserts, if you’re planning on enjoying an end-of-meal sweet, stop eating halfway through your meal and order the homemade Cornbread Pudding, featuring sweet cornbread

baked with custard, topped with candied roasted corn and bourbon whiskey glaze. It’s the perfect end to a perfect meal.

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

Photographs by Eric Tadsen.

With its location close to campus housing, hundreds of businesses, and high-rise residents, Brickhouse BBQ’s catering and pickup menu is growing in popularity. Customers can call in an order for an office lunch or party and pick it up curbside, where “we’ll carry everything to your car,” Matt

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e ssential service

Deserved Recognition

by Mary S. Landry, MD

Share the Health is a Madison clinic that offers free consultative gynecologic care and procedures in Dane and surrounding counties to uninsured women in need of treatment that is not provided by other providers who serve low-resource families. The procedures are thousands of dollars, which is much too expensive. These women then delay needed care, often leading to more complex problems, including preventable cancers. Share the Health patients are most often referred by clinics who have served low-resource families for decades, before Share the Health existed. Share the Health serves to support these clinics’ outstanding efforts, which are the bedrock of healthcare, as they address disparities that exist due to care barriers. These

clinics deserve recognition for their service to patients, families, community, and women’s health needs.

Access Community Health Centers, a federally qualified primary care and dental clinic with five locations in Dane and Iowa County, has been caring for qualifying patients since 1982. With collaboration between medical and mental health providers, they serve as a model center for collaborative, comprehensive primary care. The clinic’s mental health staff, referred to as behavioral health providers, help patients cope and address common life stressors that impact health of self and family members. From the perspective of an OB/GYN, the quality of care they provide sorting through the

complex gynecologic needs of women throughout the lifespan is outstanding, always consistent, and deeply caring.

The referrals for our services at Share the Health are always appropriate, and the return of care to Access providers is always efficient and easy to coordinate.

The clinic has a talented support staff that assists with patient referrals, scheduling, and connects families with local resources to address health barriers, including pharmacy services, transportation, and housing needs.

Planned Parenthood is the women’s health safety net for care in the Madison area and does an outstanding job providing preventative and problemfocused care. For women of all ages who do not have insurance, the two Madison area Planned Parenthood clinics are the source of Pap smear screening to prevent cervical cancer. Due to the last decade’s funding restrictions, they no longer perform diagnostic colposcopy to evaluate abnormal Pap tests, and refer women to the Waukesha Planned Parenthood clinic. Traveling hundreds of miles for care is a barrier due to cost, time, and time off work. Share the Health is an option, but as a clinic that is open one night a month, it’s a limitedcapacity option.

Benevolent Specialist Project (BSP), which is located in Middleton, has provided free clinic services to patients since 2001 and, in addition to women’s health needs, provides access to providers of varied specialties. All providers are volunteers and care is free. When uninsured women with health problems need office procedures, like colposcopy, LEEP, biopsies, or hysteroscopy, BSP refers patients to Share the Health; however, they provide most other gynecologic specialist care.

BSP remains the cornerstone of free specialist care in the Madison area and

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a collaborative partner with all clinics and programs addressing the needs of the low-resource members of our community. Over 15,000 patients have been served.

Just across the northern Dane County line into Sauk County resides Good Neighbor Clinic in Prairie du Sac. Established in 1999, this clinic provides free care and pharmacy benefits to area patients. Several local physicians, physician’s assistants, nurses, and nurse practitioners donate their time to provide primary medical care as well as highquality women’s health preventative and problem-focused care at the clinic. Sauk Prairie Healthcare helps to support the Good Neighbor Clinic by donating basic outpatient diagnostic services, including lab work and diagnostic imaging. The three Sauk Prairie area pharmacies provide all medications to the clinic at cost (patients pay $1 per prescription).

Local vision care providers also donate eye exams to diabetic patients.

Supporting these clinics and dozens of others across the state, two Wisconsin programs exist to fund free screening

for cervical cancer: Wisconsin Family Planning Only Services and the Wisconsin Well Woman Program.

The latter has served women since 1994 and also provides free breastcancer screening. For female citizens in their reproductive years, Wisconsin Family Planning Only Services is available in the Madison area through Planned Parenthood. In addition to Pap screening for cervical cancer prevention, the Family Planning Only Services fund care that supports the reproductive health and prevention needs of women in their childbearing years, including contraception and sexually transmitted infection testing. For women past childbearing, many local health systems provide cervical- and breast-cancerscreening care funded through the Wisconsin Well Women Program— citizenship is not needed for eligibility.

Neither program covers Human Papilloma Virus (HPV) vaccination, an important way to prevent getting an infection with the HPV virus, which causes 99 percent of cervical cancer. When the HPV vaccine series is administered prior to sexual activity, it

prevents 99 percent of cervical cancer caused by the seven most common strains of the HPV virus. Because the viral infection has no symptoms, it’s important to vaccinate against this silent killer in early teenage years, long before first sexual activity. Too often parents are naïve about when their child will become sexually active, which then exposes the child to this cancercausing virus because the vaccine series is delayed. Now is the right time for anyone at least nine years old. A free vaccine is available to uninsured, lowincome patients through pharmaceutical company assistance programs.

Healthcare is desired by all, and lack of insurance eligibility is a substantial barrier to accessing care that prevents costly cancer. Thanks to the all the clinics and providers in our communities that provide needed women’s care.

Mary S. Landry, MD, is president and cofounder of Share the Health Free Gynecology Clinic, Inc., and is a professor of obstetrics and gynecology at University Health Service Women’s Clinic at the University of Wisconsin–Madison.

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e ssential shopping

Coni Marotz, owner of Iconi Interiors, believes interesting and eclectic interior design is possible for all. “We have something here for everyone and every budget,” says Coni, who opened the doors in 2008 and will celebrate her business’ 10th anniversary in Spring 2018.

A lifelong Madisonian, Coni knew there was a need for a more unique shopping experience in the home furniture category. “Madison was lacking an eclectic and affordable space [for it].”

Her 20-plus years in retail and design lent itself to creating Iconi Interiors.

Add to that her long-held passion for collecting vintage items, and her vision became clear—mixing vintage with 26 | m a d i s o n e s s e n t i a l s

new and repurposed pieces and offering design services.

It took time and patience to find her dream location on West Washington Avenue in downtown Madison, and then another six years to secure and move the business into the space next door. The original location now houses Iconi Consignment.

Even with the encouragement of Coni’s husband, Mike, and friends, the timing for starting a new business could not have been worse as the stock market crash loomed. Yet somehow, with patience and hard work, things worked out. “I just needed to do what I’d been dreaming of.”

Iconi Interiors offers everything, including rugs, new furniture, and vintage pieces, while being more unique than most stores and trying to keep the prices ranging from affordable to luxury-designer level. While the eclecticism of the store speaks to many, Coni says it tends to attract urban and centrally located buyers that like smaller-scale items. “We have really unique merchandise.”

Coni also incorporated old-fashioned department store ideals. “Even if you don’t have the money for a new couch, we have one-of-a-kind jewelry and unusual gifts. We care about more than one client.”

Perhaps even more than its contents, Iconi Interior’s feeling is derived from

the people in it, whether it’s Coni, her staff, or their customers. “We don’t hover or pounce, but are totally available if people want our assistance. We wanted to create an environment people want to hang out in. My favorite compliment is when people bring guests into the shop. We want people to feel like we’re connected and we care because we do.

Right down to the music we play. Our customers enjoy coming here, and often there’s a personable part of it, a connection.”

Explaining the addition of Iconi Consignment, Coni says, “The [consignment] store goes hand-in-hand with the original business. My designer colleagues and our clients would like to change the décor of their home, but often need a place to sell their former pieces.”

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Coni is the main designer in the store, and just one of her fortes is working with realtors to stage and decorate residential and commercial spaces. Another aspect that Coni believes sets them apart is lamps. “We’re the only [area] retail store that does custom lamp shades and lamp repairs, as far as I know.” It wasn’t easy to find someone to fix the lamps, which led to Mike being recruited. He’s also the one who originally came up with the name Iconi interiors, although Coni wasn’t convinced until her friend independently came up with the same name.

Coni is committed to remaining ecologically minded in her practices.

“We’ve turned into a disposable society.

It’s a shame not to keep things out of the landfill. Having a consignment store is a greener way.” In this same vein, Iconi offers reupholstering services.

Coni is proud of Iconi’s new product purchasing philosophy. “We carry as many U.S. products as we can. I think that’s an attribute. They’re not always easy to find.” Coni says most upholstery, lamp shades and vintage products at Iconi are made in the United States.

What does the future hold? Coni says, “We keep evolving. You have to adapt to the needs of your customers. When you

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And shopping should be fun.”

Coni takes the responsibility to her staff as seriously as to her clients. “It’s important my staff has Sundays and holidays off. They deserve it—they work hard to make this all possible. I couldn’t do this without them. And I remember as a kid that when nothing was open on a Sunday, we found a way to adapt.”

Iconi Interiors is open 10:00 a.m. to 6:00 p.m., Monday through Friday, and 10:00 a.m. to 5:00 p.m. on Saturday.

Yvette Ferris graduated with a degree in English from the University of Wisconsin–Madison. After forays into the restaurant and finance worlds, she has come full circle back to writing.

Yvette has lived many places, but is happiest to call Madison home.

Photographs by Eric Tadsen.

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| 31

es s ential landmark

Enthusiastic fans at a professional football or baseball game, NASCAR race, or college basketball game might be twirling a rally towel in the stands to show support for their favorite team.

They may be using a towel with their team’s logo at the gym, or showing pride in their alma mater by taking a school branded beach towel to their local pool.

These fans probably don’t realize those towels come from a company that has its roots in Baraboo—a company that began as George O. McArthur & Son. Today, the company is known as McArthur Towel & Sports and is part of WinCraft, a Winona, Minnesota, company. The McArthur Mill factory, where towels were produced for half a century until 1969, still stands on the banks of the Baraboo River. The looms originally used to weave towels have been removed and the building at 126 Water Street is occupied by Towns & Associates, Inc., publishers of this magazine as well as hotel guest compendiums, community visitors’

32 | m a d i s o n e s s e n t i a l s

by Jeanne Engle guides and publications, and specialty magazines.

The building has been recognized by the Sauk County Landmarks Registry because of its significance to local history. George O. McArthur, a Scotsman born in Ireland, was a weaver. He made a handloom to weave carpets and rugs and sold them from a small barn in Appleton. When the business outgrew the space, George

obtained a place on the Fox River. There, using the experience with power looms he had gained in Ireland, he began weaving towels.

But the paper industry in the Fox River Valley was growing, and George was unable to obtain enough water power to continue his operation. A Baraboo banker he met at a YMCA convention suggested that he bring his machinery to Baraboo, where George moved

in 1892 to begin his operation in a new setting.

After several expansions, George bought land at the Water Street location in 1914. The parcel, even though one of the earliest developed in Baraboo, was unimproved at the time of his purchase.

The first building on the site had been a grist (grain) mill that was built in the 1840s but destroyed by a suspected arsonist in 1852. A few years later, a large four-story flour mill was constructed in its place. Unfortunately, this wooden structure, that had become the pride of Baraboo, was also devastated by a spectacular fire. Fireworks being set off on a high bridge next to the mill were thought to have started the blaze.

The decision was made to construct McArthur’s building out of masonry block because the fire protection would be better. In 1922, an addition was built, doubling the size of the operation.

At first the McArthur Mill produced linen toweling and later cotton towels.

Customers included hospitals, schools, the military, and similar institutions.

At one point in its early history, this was the largest toweling mill east of the Mississippi and north of the MasonDixon line.

George guided his business from its founding until his death in 1917. His son, George Jr., who had come over from Ireland with his father, took over

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McArthur Mill in the late 1960s, towel warehousing remained at another site in Baraboo. The fifth-generation McArthur to head the company in the early 1990s was Gregg McArthur, son of George F. Gregg remembers being in sales from the time he was eight years old. His grandfather set him up with a table at the Water Street factory to sell remnants, needles, and seconds (products with flaws) when the company had public sales. Sunday was a special day because he would go to the office with his grandfather after church. Gregg also recalls the noisy looms in the original factory. the reins of the company and firmly held them until his death in 1928. At that point the business was left in the hands of George Jr.’s three sons, George M. McArthur, Robert M. McArthur, and Andrew McArthur, all graduates of the University of Wisconsin–Madison.

towel featured a smooth linen surface at one end, perfect for imprinting large colorful logos, like Bucky Badger. Team members loved the towel. In the 1940s, the weaving operation expanded to include manufacturing hammocks and lasted for two decades.

George M.’s know-how was reflected in the continual growth of the business. In 1930, the Super Gym towel was created for the University’s athletic program. The

George F. McArthur was the fourthgeneration owner to assume the presidency of the company. While actual production of towels ceased at the

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Another favorite memory of Gregg’s was riding up and down on the freight elevator when he was a youngster. He also remembers the turbine in the lower level.

The McArthur family owned a dam on the Baraboo River from which the power of the falling water turned the turbine to produce electricity for the Mill. The dam, along with several others on the river, was removed in the late 1990s.

Because the McArthur Mill encompassed such a large space, the building housed several other businesses after the towel operation ceased. From the mid-1970s to the mid-1980s, the McArthur family conducted a building rental business in the Mill. A husband and wife physician team practiced in the Mill for about a year in the late 1970s.

A local oil company had its offices in the Mill for two decades. An asbestos removal service and chemical company operated out of the Mill in the 1980s.

Then Sherry Towns bought the McArthur Mill in the 1990s and moved her business, Towns & Associates, Inc., into the space. She remodeled the interior by taking out old steam pipes, removing asbestos, painting, and installing new carpeting and windows.

Sherry also helped form the Citizens for Waterfront Revitalization group, bringing attention to the appearance of properties along the Baraboo River and how they could be improved. A grant from the Department of Natural Resources helped the city of Baraboo move on a redevelopment plan for the

river corridor. Sadly, Sherry passed in 2012, but Towns & Associates, Inc. continues its publishing operations in her name.

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Today, several refurbished buildings stand alongside Towns & Associates, Inc. on either side of Water Street. “All of these had fruits with the first plan,” says Larry Palm, mayor of Baraboo. “Sherry would be proud to see what she started.”

Jeanne Engle is a freelance writer.

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e ssential pets

I love taking my dog, Scout, to the dog park. There are eight off-leash dog parks in Madison, two in Verona, two in Middleton, one in Monona, one in McFarland, and a future one coming to Fitchburg. Scout can play with other dogs, greet people, and wear himself out, and I enjoy the fresh air, sun, talking with other dog owners, and playing name that breed.

There are some experiences, though, that can ruin the enjoyment. I polled a number of visitors and all were in agreement that dog park etiquette is important, and not everyone follows 36 | m a d i s o n e s s e n t i a l s

it. Hopefully I’m preaching to the choir so you can leave this article open on a picnic table at your favorite dog park for those etiquette scofflaws!

First, please pick up your dog’s poop.

All of it. Every time. I deal with poop on a daily basis, and pet owners even send me pictures of their dog’s poop from time to time. But even I don’t like coming across stray poop piles while at a dog park or even on a walk in my neighborhood. Dog poop can carry a lot of different parasites, including intestinal worms, Giardia, and coccidia.

If not picked up quickly, the worm

eggs or protozoal cysts can get into the ground, where they will stay happily for months to years. Then when dogs step in the area and later lick their paws, they will ingest those eggs and develop intestinal worms.

Some dogs practice coprophagy (from Greek kopros = “dung” and phagos = “to eat”), which is hard to do if poop isn’t available. Heartworm preventatives help remove some of the intestinal worms, but they only work on the day you give the medication. So for the rest of the month, your dog can be harboring worms and passing more eggs into the environment.

Many dogs poop multiple times while out, so be sure to carry plenty of bags.

Most dog parks have bags available at no cost, as well as trash cans. I know Scout will always poop one more time than I have bags. Then I always appreciate the people who give me an extra one when it happens! Because there will be times where you can’t pick up poop, please pick up piles you find on your walk.

Keeping the dog parks clean is good for everyone.

Sometimes owners don’t see where their dogs have pooped because they do it when off exploring. This brings up point two: keep your eyes on your dog. Just like you wouldn’t leave a toddler to walk off unattended, you shouldn’t let your dog wander off. It is fine to walk around the park and talk with other people, but always know where your dog is and what she is doing. Dogs don’t always behave nicely with other dogs or people. If a dog is acting inappropriately—jumping on people, humping dogs, growling, barking, or running into others—the

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owner needs to be there to correct them.

It may not be a good day for your dog to be at the park, and so taking your dog on a long walk using a leash might be a better option for all involved.

People with aggressive dogs also go to the dog park, so it’s important to watch your dog and leave if other dogs’ behaviors start to escalate where there is a possible fight. I was at a small park where one dog ran up to every new dog that came in. He had his hackles raised and clamped his teeth on the other

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Bark & Wine Saturday, September 23, 2017 Dane County Humane Society 5132 Voges Road, Madison Support DCHS and meet some furry friends while enjoying hors d’oeuvres, wine and live music!

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dog’s neck before anyone could stop him. Then the dog would run away. The owner just laughed and said, “He goes to daycare, so he’s fine with other dogs.”

Well, bullies go to school, but that doesn’t mean they are good with other kids. We ended up leaving and warning incoming owners to watch out for that dog. It isn’t fair for a well-behaved dog to have to leave, but better to forgo the park and be irritated with irresponsible dog owners than to risk leaving the park to go to the veterinarian or hospital for dog-bite wounds.

Scout is a very friendly dog and loves to greet people—I have to stay close by to prevent him from jumping on them— and play with other dogs. But I can tell when he isn’t having fun anymore. We were at a big park where he was having a great time running around bumping into another dog his size. But this dog, while very nice, had way more energy than Scout. She was like the Energizer Bunny and just kept coming back for more. As Scout tired, he started yipping at the other dog and getting mouthy with her. I could tell he was no longer having fun and wasn’t able to just lie down and rest. He couldn’t even get a drink of water without this dog running into him. At that point, I called him over and we said goodbye to the other dog and owner. If I hadn’t been watching him, he may have tried to bite the other dog or gotten hurt because the other dog just kept playing hard. I wouldn’t

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

classify either dog as aggressive, but the situation was getting to the point where Scout was saying “No!” and the other dog wasn’t listening.

High-energy dogs and dogs that tend to be more physical should be engaged with toys or balls, rather than just running free. If they get overstimulated by other dogs, they should be taken away from the activity or allowed to chase their owner for awhile. Once they have had a chance to rest and there has been time for new dogs to enter the park, they can go back to playing.

Both dogs and children can have unpredictable behavior. The dog park should be time for you and your pet; it is not a park for small children. Some dogs will run up to a stroller and be at eye level with a toddler, which can be scary for the child and possibly threatening to the dog. Small children can be knocked down by a dog or might take a ball from a dog, provoking the dog to bite. Kids are also more likely to wander into areas where there might be poop and then be at risk for infection from parasites. If you must take your children, please take another adult so there are extra eyes for monitoring the dog and the child.

Even in cool weather, having water available for your dog is important. I am always impressed with dogs that drink from a water bottle. Scout isn’t one of them, so I bring a jug of water and a small bowl. Bring extra water as water bowls often become communal drinking spots.

Your dog can contract viral papillomas from a shared water bowl. These are raised, pink, slightly fuzzy growths that tend to form in the mouth, on the lips, and around the eyes. They are very contagious, but once your pet has recovered from them, they can’t get reinfected. Usually they go away on their

own, but if they are numerous, they can interfere with eating and may need to be frozen off or surgically removed.

Please make sure your pet is vaccinated, is on a flea and tick preventative yearround, and heartworm preventative year-round. I recommend having the bivalent influenza vaccine along with bordetella, parvovirus, distemper, leptospirosis, and rabies up to date.

Talk with your veterinarian about these vaccines if you have questions.

Finally, please pick up your dog’s poop.

All of it. Every time. Did I mention that already?

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

Lori Scarlett, DVM

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es s ential arts

I was surprised when I met Eric Thomas Wolever. His paintings bear PVC wicker lawn chairs, white picket fences, and 1976 Ford Sedans. I expected a man 30 years his senior since I read those images as reflections of a literal past, a youth belonging to a time dead now for 40 years. What I found was a younger man—a recent graduate of the University of Wisconsin–Madison with a Master’s in Fine Arts—whose shoulders bear the places that have grown him as if they are his bones themselves.

Eric grew up in Coal Valley, Illinois, a blue-collar town of 3,000 sitting beside the Mississippi River. His interaction with art began in seventh grade when his teacher instructed the class to collect trash, hot-glue it together, and spray paint the product. Processing 40 | m a d i s o n e s s e n t i a l s

the assignment instantaneously, as if it was by instinct, he stepped outside and evenly coated his shoes in silver spray paint. Today, Eric maintains that in the following moments as he sat in detention, he knew that he was an artist and would be for the rest of his life.

Admitted to art school for both undergraduate (Kansas City Art Institute) and graduate studies as a ceramics student, Eric struggled with “the medium defining titles” of the academic art world. “I feel like I never fit into that arena of the art world,” he explains. Not only did Eric wrestle with the academy’s necessity in categorizing him within a department, there were indicators early on that Eric, in fact, was engaged with a discipline that did not resonate with who he is.

Eric had heard from artistic peers and teachers his whole life that he was a painter. “People were constantly telling me, ‘Your ceramics are paintings. Your work is so painterly.’” Infatuated with the concept of layering from an early stage, Eric spent his time outside of the studio taking notes of colors, sounds, and words and absorbing whole albums of music. As he grew, Eric found that his approach to art was inherently reactionary, demanding access to quicker production and completion, options that painting could provide him. Even once he left Arizona State University, after a brief stint with a graduate program there that was too heavy in ceramic study, Eric didn’t embrace his identity as a painter.

He went on still to pursue a ceramics program at UW–Madison.

After some time, Eric couldn’t ignore the signs that his pursuits were not in line with his essence. Despite committing to the study of ceramics on paper, Eric readily accepted his calling as a painter in graduate school here in Madison and has entirely immersed himself in the practice in recent years.

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When viewing Eric’s paintings, one can’t help but think back to his comments about the academia’s pressure to fit him into one discipline, one department.

Though his creations these days are painterly work, Eric’s paintings recall his days with ceramics. Both in imagery and material, they are structural and layered. This is in part because Eric, both due to a lack of resources and an ardent desire to do so, habitually incorporates his physical environment into his work.

When I interviewed Eric, he offered a laundry list of mundane behaviors that, with and without intention, ultimately translate into drastically poignant work.

“It’s pretty spontaneous. This most recent piece is from a love letter. I also recently began working with fabrics. It sounds crazy, but I started using old socks.” He collects a pen or pencil at every school, restaurant, and hotel he visits and uses it in his work. Lately, he has been making his paintings on paper plates in the kitchen in his apartment because, since leaving the university, he lacks the studio space needed to make larger work. The recent symbol of lettered birthday candles happened after a trip to Party City.

These methods aren’t those of an artist belonging to the elite. When interacting with Eric, it becomes clear that he and his work are more natural refractions of life in his environment than they are

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contrived efforts to deliver the drama of human experience. What is miraculous is that he manages to capture that drama nonetheless, but does so with the goods in our lives that are the most ignored.

He turns paddleboats and toothpicks into a vocabulary equipped to offer “the haunted, complex, loaded, confused, and yet hopeful.” He retells our stories with a tenderness that we didn’t know they deserved.

These images are not so much literal reflections of his time in Coal Valley as they are icons of themes, such as memory and loss. Even so, Eric’s hometown and the places he’s lived in since carry his pieces as the blue-gray haze that pervades them. This combination of specific place and placelessness, of lived experience with objects and iconography, is entirely emblematic of Eric. To that, he says, “I think I put it all out there, but I could not care less if it’s

easily accessible for someone because deep down I know where it came from.

I know what’s going on. That’s more important to me than for someone to have exactly what they ordered off the menu. And the combination of abstraction and representation does that better than any other way I’ve found it to work in other art forms.”

Having recently returned from a sixmonth stay in Coal Valley to recenter, Eric has kept himself out of the art scene to make new work in solitude in pursuit of a solo show. Nonetheless, Eric uploads new work to his website, ericthomaswolever.com, regularly.

Elissa Koppel is a freelance writer and a local artist.

Photographs provided by Eric Thomas Wolever.

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es s ential food & beverage

Wisconsinites­­—we’re proud of many aspects of our state: our parks, universities, dairy and other local foods, ancestry, and the Green Bay Packers to name a few. We’re also proud of our beers, but visiting microbrew enthusiasts aren’t always so impressed.

They might be a hophead—an IPA enthusiast obsessed with IBUs and hoppy bitterness—or they may prefer maximum funk from sours and other brewing trends. Do we in Wisconsin do IPAs and sours? Absolutely. But where some of our most capable brewers shine is in their abilities to tie unique flavors back to the tradition they were brewed in. And when it comes to Lagers, we give the West Coast a run for its barley.

Out of the various styles in Lagers, there is one that holds a special place in my beer-drinker heart. Ashley Kinart, brewmaster at Capital Brewery, describes it as “usually a little darker in color, but some nice bright kind of ruby highlights and at least some kind of reddish tone. Then, with those reddish tones, I expect to have some malts that give some dark fruit flavors.” We are, of 44 | m a d i s o n e s s e n t i a l s

course, talking about the Doppelbock, which is the style that made me fall in love with beer. It’s also a style that can grab the attention of the hippest hopheads in town.

The innate appeal of the Doppelbock goes back to the 17th century, when Duke Maximilian hired Elias Pitcher from Einbeck to brew in Munich.

Before then, Einbeck was known for great brewing traditions while Munich was…not. In fact, the talents of Munich brewers paled in comparison to the Einbecker bier. Thanks to Elias and a rather unfortunate fire that destroyed Einbeck after the Thirty Years’ War, Munich took the brewing traditions of Einbeck and made them their own.

That only got the ball rolling. The pieces really started to fall into place when Franciscan monks from Paula, Italy, began brewing in Munich in 1627. The monks took the beer Munich residents dubbed Bock, a strong Lager that’s dark in color, and doubled down on it. The result was a smooth, moderately full body rich in toasty notes and dark fruit

characteristics. This brought a new worry to the monks: how could they drink such an inspiring beer and suffer as their religion dictated? Simple, get the Holy Father in Rome to sign off on it.

And the beer the monks called Salvator, translated from Italian to mean “Savior,” was born. Once commoners got their hands on the beer, most likely through less-than-legal means, they aptly called it Doppelbock.

Then, in 1780, Paulaner monks were given legal permission to brew Doppelbocks commercially.

The celebration was short lived, however, as only 19 years later the monastery dissolved, and Napoleon Bonaparte came to control the brewery and secularized all business activities. His reign may have catapulted German intellectualism as a counter movement against French intellectualism, but for the sake of beer, it’s good Napoleon’s reign in Germany would not last forever.

Franz Zacherl, a local brewer, came to rent the brewery in 1806 and eventually buy it in 1813, the year of Germany’s Befreiungskriege, The Wars of Liberation, against the First French Empire. Through decades of fighting to get the rights to produce and distribute the fabled Salvator, the official name of the Doppelbock at that time, a light shone at the end of the tunnel. In 1837, King Ludwig I of Bavaria granted unrestricted brewing of the beer to

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Franz in that ancient brewery, which still brews Salvator to this day.1 When I think of Wisconsin, a state with strong German roots, I see that history as part of our own. Ashley says, “Everybody was German families coming over and doing what they do best, and that’s make beer. Everybody was comfortable with

the beer [Lagers], so that’s what some of the smaller breweries started off doing, and everyone else everywhere else was doing all the Ales.” This is why the Doppelbock, the deified Lager, means so much. It’s a beer that a lot of other states don’t do right, whether because of the time and lower temperature it takes to ferment or inexperience with lagering.

“In Wisconsin, we do Lagers so so well because all these other people are kind of just starting.”

We also do another alcohol well as Wisconsinites: Brandy. When Ashley said the following, I found my beliefs in the divine relationship between Doppelbocks and Wisconsin validated.

“To me, I like to hold it [a Doppelbock] in my hands and warm it up almost like Brandy or something. As you warm it up, you’re going to get some of that softness on the mouthfeel, you know it might release a little of that carbonation in there. And just warming it up a little bit just opens up some of those dark fruit flavors. I always encourage people to let their Doppelbocks warm up a little bit before enjoying.” On top of that, the stronger Doppelbocks give the same warm alcohol burn found in Brandy.

Doppelbocks are the beer that speak of our farmers, our educators, and at least one copy editor. When fads move other minds in erratic directions, we show up and do our job. It may not be glamorous, but it makes life about more than chasing falling stars. It takes an

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experienced palette to appreciate what’s always been right in front of us because we made it, we cultivated it, and we gave it meaning.

There are so many ways to do a Doppelbock, and each finds a way to pronounce a sweetness in the malt that other beers don’t. Then there’s the history and tradition behind the beer to consider. It’s seems that since we have the badger as the state animal, the muskie as the state fish, and the honeybee as the state insect, we should embrace our heritage and consider a state beer. I can’t think of any beer more deserving of this acclimation than the one that I see in so many of the people here: the Doppelbock.

Erst mach’ dein’ Sach dann trink’ und lach!

First take care of business, then drink and laugh!

Kyle Jacobson is a copy editor for Madison Essentials, and a writer and beer enthusiast (sometimes all at once) living in Sun Prairie, Wisconsin.

Photographs by Kyle Jacobson.

All About Beer Magazine. allaboutbeer.com/article /distinctive-doppelbock 1

Capital Brewery Doppelbocks • Blonde Doppelbock • Autumnal Fire – traditional Doppelbock • Dark Doppelbock

Ashley Kinart’s favorite Wisconsin Doppelbocks • Doppelbock – Great Dane Pub & Brewing Co. • Bamboozleator – Ale Asylum Be sure to check out Great Dane’s Bockfest to have some great Dopplebocks, Eisbocks, and even a Weisen Doppelbock.

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BLIND Of the components that contribute to a room’s character, window treatments can play a starring role. Not only do they filter light and control views, they can also create a sense of mystique and drama. Among the most effective for setting atmosphere are blinds and shutters. Think film noir, where blackPhotograph by Jeff Rohrer

and-white movies exploit the contrast between light and shadow. Venetian blinds were common props on sets, often in the foreground of a seductive silhouette.

Blinds have come a long way since those 40s films. They look, operate,

Photograph provided by Hunter Douglas

e ss ential home

by Andrew Wanek and function differently, and have many more options to choose from. With so many, it’s important to begin the selection process by evaluating your needs. Jeff Rohrer, owner of Prairie Shades & Shutters, likes to survey clients to determine what products will work best. What are their sleep preferences?

What privacy concerns should be considered for each room? What’s the thermal comfort of each room? Are there any requirements specific to each family member?

A dealer for Hunter Douglas since 2008, Jeff thoroughly enjoys the process of evaluating the best blinds for his clients’ needs. “My focus is on quality, value, and service,” says Jeff. That starts with finding the right shutters or blinds for clients. Getting his start in the window treatment industry as a contract installer, he learned which products not only install better, but also have a better result. He favors Hunter Douglas for quality, warranty, and because they’re American made. Once Jeff learns about his clients, he reviews product lines and what they each have to offer.

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TYPES • Roman shades fold when they are open, which offers a sculptural component.

• Roller shades lay flat and have a clean look.

• Cellular shades are ideal for energy efficiency.

• Sheer blinds are effective for controlling light while maintaining view.

• Woven shades, which provide a warm beauty, can be made from natural material.

• Shutters are made of wood or composite wood and come in many finishes that offer a classic plantation look. In addition, they are very durable, easy to clean, and long lasting.

• Vertical blinds are ideal for long expanses of glass, including patio doors, and they come in varying panel widths and materials.

• Horizontal blinds also come in varying widths, colors, and materials.

PRIVACY There are transparency levels to consider when selecting blind styles and

materials. A horizontal blind may allow light while providing privacy if the window is above an outside viewpoint, but in an urban setting where someone’s viewpoint can be higher than yours, you may need to completely close a horizontal blind for complete privacy.

Material is also important. Some offer a high level of privacy during daylight while filtering light to the inside, but when interior lights are on in the evening, that level of privacy may disappear. Check material samples against a light source to fully evaluate their transparency qualities.

LIGHT CONTROL Privacy and light control go hand-inhand because, typically, with more transparent blinds, more light is admitted. There are several light-filtering fabrics available in today’s blinds. It’s also good to remember that UV light can fade fabrics and even some wood.

Some products offer up to 88 percent UV protection while still maintaining transparency. Sheer fabric has a unique quality in that it refracts and disperses light into a room. There are also blinds designed for complete room darkening.

OPERATION Some blind styles are more limited in their operation than others. Greater adjustability allows you to fine tune Photograph provided by Hunter Douglas

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developed for very tall or gable windows where access is difficult. Now automated blinds can be controlled by our phones, and opened or closed from anywhere with a touch. This feature not only gives the home a sense of occupancy while the owner is away, but also can be programmed to optimize energy efficiency. One might set the blinds to lower at a certain time of day when the sun is brightest or synchronize the blinds with a thermostat, like Nest, to respond to temperature changes in the home.

ENERGY SAVINGS Photograph by Jeff Rohrer

both light and transparency. Blinds that open both at the top and bottom are good examples. They are excellent for when you are seated and only need the bottom portion of a window blocked.

They allow light in and views out while maintaining privacy. Many cellular blinds and Roman shades have this operation option.

Most new blinds now use mechanisms that allow them to stay in place in any position without cords. They can be adjusted easily, are cleaner looking, and are much safer than corded blinds.

TECHNOLOGY There have been significant advances in motorized blinds, which were originally

Energy.gov notes that when completely closed on a sunny window, highly reflective blinds can reduce heat gain by approximately 45 percent. Closed blinds also serve as a barrier between warm air and cool glass in the winter, and provide insulation for an air-conditioned room during the summer. Although they do not remedy the infiltration caused by a leaky window, they do help to neutralize pressure, improving thermal comfort.

Cellular type blinds are even more effective as energy savers, and Jeff notes that some that he sells have an R-value (insulation value) of up to 4.87. Because shutters are fitted to within a 1/16 of an inch of your window jamb, they are also considered a good choice for energy conservation.

MATERIALS There are a stunning array of materials available for blinds and shutters. Each has its own unique quality with regard to light and privacy. While wood and composite wood are more natural options, you can opt for eco-friendly materials, including plastic made from recycled water bottles as well as grasses and bamboo, which are rapidly renewable.

FIT Blinds and shades can fit over the window casing, cover more than one window, and fit within the jamb of a single window. But keep in mind that not all windows are perfectly square.

When you order from a dealer, they take the responsibility for getting the measurements right. Oftentimes trapezoidal, half-circle, and round 50 | m a d i s o n e s s e n t i a l s

windows don’t get covered because the solution is more complex. Many specialized dealers, like Prairie Shades & Shutters, can accommodate windows that have a unique shape and even skylights.

Whether it’s a DIY project or you work with a dealer like Jeff, adding blinds to a room can make a difference for both energy efficiency and aesthetics. The fact that they come in many styles and options also provides the flexibility necessary to complement any room.

What’s not to love?

Andrew Wanek, AIA, is a licensed architect and principal of Ginkgo House Architecture.

NARI member mentioned in this article: Prairie Shades & Shutters, LLC Sun Prairie, WI (608) 213-6156 prairieshade.com

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e ssential service

by Marissa DeGroot

It’s Tuesday, May 2, and a two-monthold kitten, Mac, has become the 1,000th cat admission at Maddie’s Felines In Treatment (F.I.T.) Center at Dane County Humane Society (DCHS). He, along with his 10 littermates, look like normal playful kittens until you notice the hair loss and lesions around their paws and ears. To DCHS admitting staff, this is an early indication of dermatophyte (ringworm), a highly contagious fungus that can be transmitted across species, including dogs and humans.

The original F.I.T. Center (below) and the Center now (above).

In many shelters across the country, a diagnosis like this is very bad news for infected animals. Many end up being euthanized since shelters are not properly equipped to deal with such a contagious disease. At DCHS, a positive ringworm diagnosis means a 45 to 70 day stay in the F.I.T. Center.

This cutting-edge ringworm treatment program began at DCHS in 2003 inside a pink 1970s-era trailer where Karen Moriello, DVM, DACVD; Sandra Newbury, DVM; and a dedicated group of volunteers worked tirelessly to give these cats a second chance.

In 2010, the program moved into Maddie’s F.I.T. Center, built on DCHS 52 | m a d i s o n e s s e n t i a l s

Mac, the 1,000th F.I.T. Center admission

grounds. The F.I.T. Center provides a quarantined, low-stress environment where ringworm-positive cats receive oral antifungal medications and get twice-weekly lime sulfur dips until they show two negative fungal cultures in a row and are considered cured.

Beth Rodgers, DCHS F.I.T. coordinator, is very proud of the ringworm treatment program that has put DCHS at the forefront of shelter medicine and management. “What’s most impressive about the program is that 90 percent of the work is done by volunteers,” says

e v Sa the e t a D Oct.

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Capital Brewery Bier Garten pups cold brews costume contests Sept.

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DCHS Main Shelter wine hors d’oeuvres puppy snuggles early-bird pricing available in July

Oct.

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Haunted Trail

DCHS Main Shelter kids’ trick-or-treat adults only trail

Dane County Humane Society (608) 838-0413 more info at giveshelter.org madisonessentials.com

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Beth. “I’m always impressed by what they’ll do and the sacrifices they’ll make so these cats will have a chance they wouldn’t have at a lot of shelters.”

Beth ensures that stress levels are managed, and each cat in the F.I.T. Center receives one-on-one attention and cuddles during their long stay. This can be quite a challenge, especially with

Before and after photos of a past F.I.T. Center graduate, Jasmine.

kittens like Mac and his littermates who take every opportunity to leap out of their cages to play. By the end of many long weeks of treatment, Mac will be a F.I.T. Center graduate, with a clean bill of health and a loving personality, ready to find his forever home.

DCHS is a private, nonprofit shelter with an adoption guarantee. They accept all animals in need of assistance regardless of age, health status, or temperament.

To learn more about Maddie’s F.I.T. Center or to donate to help support the comfort and care of animals in need, visit giveshelter.org or call (608) 838-0413.

Marissa DeGroot is the Public Relations Coordinator at Dane County Humane Society.

Photographs provided by Dane County Humane Society.

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es s ential travel

Historic Haunts

by Liz Wessel

Chances

You not only need be curious but also a bit brave to intentionally visit a place that has a reputation of being haunted. I’m not superstitious, but I do believe that matter is neither created nor destroyed, which would leave things open after we leave this earth as a corporeal being.

Whether you believe in ghosts or not, here are a few places to visit for good stories and a history lesson.

Chances

Established in 1843, Chances may be the oldest place you visit for food and spirits. The tavern, originally known as the Union House, is located in Rochester along the route of the old Janesville plank road and adjacent to the Fox River.

The building served as a stop on the Underground Railroad. Refugees made their way up the Fox River, where they disembarked and entered the Union House through a tunnel. They would spend the night before continuing their journey north to Canada.

Today, you can see the stone addition to the original log structure. Stone faces look down on you from the corners of the building. Inside, a bar at the front of the building, dining spaces, and the kitchen extend away from the road.

Pictures on the walls show scenes from earlier days, including the laying of planks for the road.

Chances’ ghostly patrons are on the friendly, prankster side. Reported 56 | m a d i s o n e s s e n t i a l s

hauntings include water faucets turning on, a lady standing at the top of the staircase, and a Civil War soldier at the bar. The evening we visited, the hostess told us of a recent incident where the clock on the wall was found across the room.

Ask some questions, hear new stories, and venture to the dance hall on the second floor—if you dare!

Walnut Grove Cemetery

This cemetery has more mythic than actual hauntings associated with it. It straddles the top of the moraine directly south of town, and is accessed by a dead-

end road. The grave markers, which date back to the 1800s; wrought-iron fencing; shagbark hickories; and cedars combine to create quite an atmosphere.

Paranormal stories include someone who was hanged, a head that rolls down the hill, a glowing gravestone, and other noises and movements.

Visiting in the middle of the day, I found the cemetery a tranquil and interesting site that commands respect.

Unfortunately, other visitors have not treated the site well; stones have been broken and markers pushed over.

Probably in response to the desecration of the site, daytime hours have been set Walnut Grove Cemetery

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for the cemetery. Combine this visit with a hike on the nearby Ice Age Trail.

Hotel Retlaw

This hotel is well known for its paranormal activity. Activity tends to be associated with room 717 and the Crystal Ballroom. One of the spirits is believed to be Walter Schroeder, the architect for the building (Retlaw is Walter spelled backward).

In addition to the ghost of Mr. Schroeder, sightings have included a couple, a ballerina dancing, odd glowing lights, and a chandelier moving on its own accord in the Ballroom. Tragic incidents, including a man who hanged himself and a ballerina that jumped from a seventh floor window, contribute to the tales and possible spirits haunting the building.

This 1920s, seven-story brick building is on the National Register of Historic Places. Tunnels beneath the hotel were reportedly used by patrons during Prohibition. Stories link these activities to gangsters and John Dillinger. The

tunnels became unsafe and were sealed in the 1980s.

The building was reincarnated as a hotel after serving as a psychiatric facility and a nursing home. A peak through the windows reveals large crystal chandeliers and an elegant bar.

The hotel hosts community functions, such as weddings and conferences, and celebrity guests include Alice Cooper, Tom Cruise, Eleanor Roosevelt, and John F. Kennedy.

The hotel closed at the end of 2015 because of financial difficulties, but it looks like it has once again found new life. The most recent owners are transitioning the property to a luxury boutique hotel. Work is in progress, and I was told the property will open in early 2018. We can look forward to Hotel Retlaw opening, having a drink at the bar, and listening to old and new stories about the ghostly residents.

Wonder Bar Steakhouse

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The Bar’s history goes back to 1929, when Roger “The Terrible” Touhy was running the north side Chicago Mafia.

Seeking ways to expand business outside of Chicago, he built Wonder Bar and set up his brother Eddie as manager.

Eddie’s Wonder Bar became a popular local watering hole with excellent food and provided a hangout for gangsters, including Dillinger, Capone, and Baby Face Nelson.

Hotel Retlaw

The Touhy brothers built this unique brick structure, reminiscent of a castle complete with rounded turrets on either side. The building offered wide, unobstructed views of anyone arriving, particularly police, federal agents, or rival gangs. The basement included a tunnel that ran towards Lake Monona that could be used for smuggling booze or as an escape route, and it’s said that

Tadsen Photography Drone/Aerial Imagery

the turrets had removable sections that could be used if a gunfight broke out.

A portrait of a young red-headed woman hangs over the downstairs fireplace. It’s said that she haunts the building. And there are tales of a man wearing a 1930s fedora and a young girl who has been both seen and heard. On our visit, we sat at the bar where you see the original back bar from the 1930s. The staff assured us that hauntings continue and offered their own stories. One staff member had the experience of arriving early to set up for dinner and having the table candles across the way spontaneously light themselves. Another employee talked about turning off the lights only to have them come on again. And no one likes to go into the basement alone.

The name has changed a few times, but has gone back to its roots as the original Wonder Bar Steakhouse, serving the great food and drinks that made it famous. I recommend showing up to have a drink during Gangster Hours, Monday through Thursday, 4:00 p.m. to 6:00 p.m. Talk with the staff, who are willing to share their personal experiences. And don’t forget to try the great food!

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

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Photographs provided by Green Concierge Travel.

Chances

205 W. Main Street Rochester, WI 53167 (262) 534-2772 foodspot.com/Clients/WI /Rochester/Chances/

Hotel Retlaw

1 N. Main Street Fond du Lac, WI 54935 (800) 436-1886 thehotelretlaw.com

Walnut Grove Cemetery Walnut Street Glenbeulah, WI 53023

Wonder Bar Steakhouse 222 E. Olin Avenue Madison, WI 53713 (608) 256-9430 wonderbarmadison.com

Wonder Bar Steakhouse

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es s en tial home

This intimate, enclosed bistro table is easily accessed from the kitchen and overlooks the garden.

by Joan W. Ziegler and Lily Mank As early as the robin returns and magnolia trees begin their awe-inspiring flower display, Wisconsinites are transitioning to their summer wardrobes and

An even, wide path leads to a stone patio. The contrast between stone and plantings makes a harmonious space.

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planning outdoor activities. From April to October, the backyard can provide enchanting spaces for entertaining, playing, and relaxing. Outdoor living spaces vary widely in size, from bistro tables tucked away in a garden to a patio situated within an expansive landscape.

The key to successful outdoor spaces is not found purely in aesthetics, but also in spaces that are inviting, comfortable, and supportive of your interests.

The first step in creating outdoor living space is to determine what inspires you to get outside and what space qualities keep you there. Begin by thinking of your favorite place. Perhaps it’s a local park where you sit underneath a shade tree and meditate to the sounds of birds, or possibly it’s the patio of a café where you chat with friends and people watch.

What activities would you like to carry into your space? Deciding how you will use the space will subsequently make design choices much easier.

For example, if you decide you want to read your morning paper outside with a cup of coffee, a space large enough to accommodate a bistro table in a location with morning sunlight will best suit your needs. Comparatively, if you want to invite the neighborhood over for evening lawn games, you will need a level, open space—one that doesn’t let balls roll into the street.

Even when the allocation of space is designed to meet your needs, the space may end up not being used. Then the question is what else is the space missing? What are the qualities of your favorite spaces that keep you outside?

A successful outdoor living space showcases amenities and inspires exploration. A glimpse of something interesting at the entrance, perhaps a blossoming flower or the embers of a fire pit, create a sense of mystery that draws you in.

Everyone has at some point been seated at a table in a restaurant next to the swinging kitchen door and boisterous neighbors. The privacy and protection lacking at that table makes it uncomfortable. It’s also important to consider these principles when designing your outdoor space. To feel comfortable you need protection from the elements, separation from the neighbors, and a nice view to look out upon. Enclosures may be needed to keep your children, pets, and plants safe. These can be made with trellises, fences, trees, and shrubs.

Apart from serving as functional enclosures, plants are an essential aesthetic feature in outdoor living spaces. Backyards are an opportunity

photo Marcia s Hansen Timothy Hughes Photographic

Comfortable seating, clear pathways, and safe steps ensure accessibility is not an issue. Carefully select furnishings so that they are appropriately scaled to the space, and situate them out of the way of traffic. Are you looking for a swing in a cozy garden nook or a communal dining table at the center of social action?

Location is critical.

site planners landscape architects garden designers 831.5098 zdainc.com

OUTDOOR OUTDOORCREATIVE CREATIVE to emulate fascinating wild elements in a tamed setting. Flowers, trees, and grasses diversify a space and contrast hard elements, like bricks and concrete.

Their brilliant colors and ability to change with the seasons stimulate your senses and evoke feelings of well-being.

Creating the perfect atmosphere, the true essence of the outdoor living space, is a challenge, but one that can be accomplished by planning for it.

Partnering function with aesthetic elements creates a personalized space that conveys beauty, privacy, and

protection in spaces that are loved and used.

Joan W. Ziegler is a horticulturist and garden designer and winner of the 2015 Perennial Plant Association Merit Award for Residential Landscape Design, and Lily Mank is an intern landscape architect for ZDA, Inc. Landscape Architecture, 4797 Capitol View Road, Middleton. Call (608) 831-5098 or visit zdainc.com.

Photographs provided by ZDA, Inc.

Using plants at varying heights creates a sense of protected enclosure within an expansive landscape.

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advertiser index association Arts Wisconsin................................................ 43 Community Shares of Wisconsin.................25 Dane Buy Local............................................. 45 Dane County Humane Society...... 23, 38, 53 Green Lake Area Chamber of Commerce............................................11 Madison Originals..........................................39 Share the Health............................................24

community Our Lives......................................................... 38

dining, food & beverage Bavaria Sausage Kitchen, Inc..................... 50 Bering Bounty LLC......................................... 50 Brickhouse BBQ...............................................21 Bunky’s Catering........................................... 42 Cambridge Winery..........................................8 Captain Bill’s...................................................15 Chocolate Shoppe Ice Cream....................15 Fisher King Winery......................................... 30 Fitchburg Center Farmers Market................13 Fraboni’s Italian Specialties & Delicatessen............................................. 35 Gates & Brovi..................................................11 Hilldale.............................................................57 Hop Haus Brewing Company.......................16 Imperial Garden.............................................28 Lombardino’s Italian Restaurant & Bar.........5 Marigold Kitchen........................................... 34 Mariner’s..........................................................15 Me & Julio........................................................51 Metcalfe’s....................................................... 35 Mid Town Pub..................................................31 Nau-Ti-Gal.......................................................15 The Nitty Gritty................................................51 Norske Nook Restaurant & Bakery.................7 Off Broadway Drafthouse............................ 55 The Old Feed Mill Restaurant...................... 54 Old Sugar Distillery...........................................8 Oliver’s Public House.....................................11 OM Indian Fusion Cuisine.............................16 Otto’s Restaurant & Bar................................ 45 Paoli Schoolhouse Cafe.............................. 33 Pizza Brutta..................................................... 43 Porta Bella...................................................... 45 Quivey’s Grove.............................................. 54 Riley’s Wines of the World............................ 46 Sa-Bai Thong.................................................. 53 Samba Brazilian Grill..................................... 49 Sardine.............................................................17 Sassy Cow Creamery......................................8 The Side Door Grill and Tap......................... 49 Sofra Family Bistro.......................................... 46 Sugar River Pizza.............................................41 Tempest Oyster Bar........................................57 Tornado Steak House....................................57 Tutto Pasta...................................................... 33

The University Club........................................ 34 Villa Dolce...................................................... 46 Vintage Brewing Co. .....................................37 von Rutenberg Ventures...............................15 Willy Street Co-op..........................................19 Wollersheim Winery & Distillery......................5

entertainment Aldo Leopold Nature Center.......................21 American Players Theatre............................31 Betty Lou Cruises............................................15 Cambridge Winery..........................................8 Chatter Matters..............................................37 Dane Dances!.................................................47 Fisher King Winery......................................... 30 Fitchburg Center—Agora Art Fair................13 Ho-Chunk Gaming Madison....................... 64 Madison Opera............................................. 29 Olbrich Botanical Gardens..........................61 Schuster’s Farm...............................................31 Stoughton Opera House.............................. 63 Wollersheim Winery & Distillery......................5 WORT-FM......................................................... 59

home & landscaping Home Elements & Concepts....................... 33 ZDA, Inc............................................................61

services American Family Insurance DreamBank.....2 The Buckingham Inn......................................27 Bunky’s Catering........................................... 42 Capital Fitness................................................12 Elevation Salon & Spa...................................19 Four Lakes Veterinary Clinic.........................37 Home Again Living Assisted...........................7 The Livingston Inn...........................................27 Midwest Komputers & Phonelab.................18 Monroe Street Framing..................................17 Red Arrow Production...................................25 Sofra Family Bistro.......................................... 46 Tadsen Photography.................................... 58 Union Cab of Madison................................. 45 Vladislava Henderson’s Piano Studio.........51

shopping Abel Contemporary Gallery........................41 Ashley Sheridan Pet Portraits....................... 38 Cambridge Gold & Antiques...................... 42 Cluck the Chicken Store.............................. 30 Deconstruction Inc........................................51 The Gingko Tree............................................. 30 Hilldale.............................................................57 Iconi Interiors & Consignment......................27 Karen & Co./Sassafras.....................................5 Kessenich’s..................................................... 22 Lidtke Motors.....................................................9 Little Luxuries.................................................. 43 Vanilla Bean....................................................23

CONTEST Win a $50 Madison Originals® Gift Certificate!

Question: Which restaurant originally opened in Osseo in 1973?

Enter by submitting your answer to the above question online at madisonessentials.com, or by mail with your name, mailing address, phone number, and email to: Madison Essentials c/o Towns & Associates, Inc. 126 Water Street Baraboo, WI 53913 All entries with the correct answer will be entered into a drawing for one of two $50 gift certificates.

Contest deadline is September 15, 2017. Gift certificates will be honored at all current Madison Originals® member restaurants (see madisonoriginals.com— subject to change).

Good Luck!

Winners Thank you to everyone who entered our previous contest.

The answer to the question “Which restaurant co-owners worked at separate Chicago restaurants and then moved to Madison to open their own restaurant?” is Phillip Hurley and John Gadau. A $50 Madison Originals® Gift Certificate was sent to each of our winners: Carol Chapman of Madison and Tina Lipske of Verona.

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