Madison Essentials Magazine May-July 2016

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MADISON ESSENTIALS m

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CONTENTS may–july 2016

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

essential arts

ajohnson@madisonessentialsmagazine.com

Arts Wisconsin: Growing Wisconsin .

Creatively....................................35 Emily Maryniak...............................50 Farley’s House of Pianos: Pianos for the Centuries..........................14

publication designers

culture

madisonessentialsmagazine.com editor-in-chief Amy S. Johnson

Susie Anderson, Barbara Wilson

vol. 46

Feminism........................................32

dining

copy editors Kyle Jacobson, Krystle Naab

Jordandal Cookhouse....................6

advertising director

food & beverage

Amy S. Johnson ajohnson@madisonessentialsmagazine.com

(608) 356-8757x105

advertising coordinator

Building a Beer Republic...............58 Calliope Ice Cream......................20 Juustoleipa........................................38

home

Kelly Hopkins khopkins@madisonessentialsmagazine.com

(608) 445-5556

graphic designers Jennifer Denman, Crea Stellmacher

administration Jennifer Baird, Lori Czajka, Shayla Porter

contributing writers Jeanne Carpenter, Chelsey Dequaine, Jeanne Engle, Kyle Jacobson, Yvette Jones, Cara Lombardo, Lisa Lombardo, Lily Mank, Kay Myers, Liz Wessel, Joan W. Ziegler

photographer

Buzz About Gardening..................60 Planning A Successful Kitchen Remodel..........................42

landmark University of Wisconsin Dairy Barn.....................................10

service Madison Mounted Horse Patrol....22 Porchlight Products.......................48

shopping American Provenance..................26

travel Cars In Wisconsin...........................54

Eric Tadsen

well-being

additional photographs Ale Asylum, Arts Wisconsin, Betsie Haynes Photography, Chad Becker, Curran Cabinetry & Design, Sylvia Eisenmann, Green Concierge Travel, Natasha Hiebing, Emily Maryniak, Porchlight, Inc., Sweeney Construction, UW–Madison Archives, Barbara Wilson,

Parenting Teens..............................18

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

(continued) madisonessentialsmagazine.com

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additional photographs (cont.)

Wisconsin Automobile Museum, Wisconsin Milk Marketing Board, Inc., Wisconsin Trust for Historic Preservation, ZDA, Inc.

from the editor

additional copies Madison Essentials Magazine is

Welcome to the largest Madison Essentials Magazine yet! Those who know me have heard me say many times that my number one goal for increasing sponsorship is to provide us the ability to include more editorial content. There are so many stories to tell. In fact, my advertising coordinator regularly asks if there is space on our editorial calendar because she has heard an interesting story. We are always anticipating each issue’s release so we can not only share its stories but also start working on the next ones.

subscriptions

Another function of increased sponsorship is that it allows us to introduce our readers to more great businesses. Besides the features, readers discover businesses through advertising placed throughout each issue. It’s a win-win!

Advertisers sponsor more stories and in turn we include more businesses in both editorial and ads. We encourage you to visit these local businesses!

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

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

We have an abundance of information in this issue. Articles include dining at Jordandal Cookhouse, dessert with Calliope Ice Cream, and featured cheese juustoleipa. There are three stories promoting the arts: Farley’s House of Pianos, creative proponent Arts Wisconsin, and printmaker and illustrator Emily Maryniak, as well as two home-related pieces: kitchen remodeling and gardening. We also continue our health and well-being series with a thoughtful discussion about parenting teens. Additionally, there are articles about Porchlight, the University of Wisconsin Dairy Barn, a look at what feminism has meant historically and what it means today, and a very interesting article about the Madison Mounted Horse Patrol.

I want to end by expressing my continued gratitude to our readers, sponsors, and contributors: writers, photographers, subjects, sources, and colleagues. Not only are you responsible for our still being around and enjoying what we do, but you are the reason we’re growing.

amy johnson

Watch for the next issue August 2016.

Cover photo taken by Eric Tadsen at Farley’s House of Pianos.

Photos on page 3: top—taken at Farley’s House of Pianos by Eric Tadsen.

bottom—taken at Jordandal Cookhouse

by Eric Tadsen.

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essential dining

BY JEANNE CARPENTER When’s the last time a farmer—an actual farmer—delivered dinner to your restaurant table? At Jordandal Cookhouse in Verona, farmer and owner Carrie Johnson takes her own home-cooked and homegrown food to tables every day, giving new meaning to the term “farm-to-fork dining.”

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Despite its location in the corner of a city strip mall at 600 W. Verona Avenue, Jordandal Cookhouse is about as close to the farm as most people ever get. That’s because the cozy little eatery serves just about the most wholesome, affordable, home-style meals you’ll find this side of Mayberry. “Everything is made from scratch from beginning to end, and even before the beginning, because all of the

Meatloaf Dinner

meat used at the Cookhouse is raised at our very own Jordandal Farms,” says Carrie.

Launched three years ago by Carrie and her husband, Eric, Jordandal Cookhouse is a natural extension of their Jordandal Farm near Argyle, as well as a partner farm run by Matthew Walter near Darlington. Together, the farms supply

“THERE’S NOTHING BETTER THAN

farm-fresh FOOD,” every bit of grass-fed beef, pastureraised chicken and turkeys, and hoophouse pork served at the restaurant.

House-baked desserts, freshly prepared salads with produce from local farmers’ markets, handmade breads from Batch Bakehouse and Madison Sourdough, sauces from scratch, hand-mashed potatoes, house-simmered stocks, and pickled vegetables fill a menu overflowing with hearty sandwiches and comfort foods. The menu often changes with the seasons, depending on what’s in prime condition from the farm.

One of the restaurant’s mainstay menu items is the Cubano, a slow-roasted pork and ham sandwich with swiss cheese, pickles, and mustard, served on a hoagie for $9.50. Customers often comment they’ve never tasted pork so good.

Cubano

Carrie says it’s because their hogs are allowed to roam pastures during warm seasons and take shelter in comfortable hoop houses in the winter. No matter the weather, the hogs always have access to farm-raised grain, and in the summer they root for grasses and acorns in the farm’s woods. “If you like the Cubano, you’re going to like anything and everything on the menu because that sandwich signifies just about everything we’re trying to accomplish,” Carrie says.

didn’t feature a kitchen or restaurant.

Today, the hotel is the restaurant’s biggest fan base, with customers from coast to coast talking up the Cookhouse on Yelp and Facebook. “We’ve been here more than three years, but still have new customers coming in every day,” Carrie

Open Tuesday through Friday for lunch and dinner from 11:00 a.m. to 8:00 p.m., and on Saturdays for breakfast from 8:00 a.m. to 3:00 p.m., Jordandal Cookhouse is a popular stop for locals and visitors alike. Carrie says she decided to open the restaurant directly across from Verona’s Holiday Inn Express when she realized the hotel

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Pork Tacos says. “We’ve got visitors from Baltimore to Texas raving about our food online, but two blocks down the street, someone still may not know we exist, so we have a lot of room for growth.”

Last year, Carrie significantly grew the restaurant by expanding from a takeout counter to a full-fledged eatery with ample seating space. Last year, the restaurant also started offering Saturday

“JUST LIKE Grandma USED TO MAKE”

Turkey Melt

breakfasts, which have become increasingly popular with both locals and out-of-town visitors.

Two stellar menu items anchor the Cookhouse’s breakfast menu. First, the deceptively simple Farm Fresh Breakfast Sandwich features two sage sausage patties, maple bourbon bacon jam, cheddar cheese, avocado, and a fried egg on a hoagie. All that, served with choice of potato, runs $9.50. The second item, an increasingly rare find in a region once full of small-town, homecooking diners, is the Cookhouse’s Biscuits and Gravy. Made entirely from scratch, the dish features a mile-high, split house biscuit topped with sage sausage and pulled-pork gravy, served with two fried eggs for $7.50.

From PB&J Waffles to Breakfast Enchiladas to Loaded Breakfast Chili topped with a fried egg, avocado, red onion, bacon, and crema, the breakfast menu features something for everyone.

The chili is served with cornbread for $7.50. Sides of smashed sweet potatoes and american fries with caramelized onions are also available, with all eggs sourced from Yuppie Hill Farms in Walworth County.

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Tadsen Photography Drone/Aerial Imagery

Fully licensed - FAA part 333 Waiver Stunning stills and 4k video

The dinner menu, available Tuesday through Friday after 4:00 p.m., proves to be an exercise in self-restraint as customers must choose from an array of comfort foods ranging from $11.00 to $13.50.

tadphoto.com - etadsen@icloud.com - 608-469-2255 The Beef and Pork Meatloaf is a classic Cookhouse entrée served with house barbecue, garlic mashed potatoes, and roasted vegetables. Meanwhile, the Turkey and Waffles beckon with a two-piece turkey wing and drummie, Korean chili sauce, buttermilk waffle, maple syrup and butter, and sweet ginger slaw. Then there’s the Shepherd’s Pie, a hearty favorite, made with beef and pork, served with garlic mashed potatoes, roasted vegetables, and buttered cornbread crumble.

Despite a menu extolling the muchdeserved virtues of farm-raised beef, pork, and poultry, the restaurant also serves several vegetarian and glutenfriendly items. And of course, the Cookhouse wouldn’t be a true Wisconsin eatery if it didn’t serve a Friday fish dish.

An entrée of baked, wild-caught cod, sourced from Bering Bounty in Verona, serviced with avocado citrus tartar, a jalapeño corn muffin, house coleslaw, and a baked potato runs $14.50. For the hungry, Carrie recommends upgrading the potato for just $1 to add bacon, caramelized onions, and cheddar

cheese. Also available Fridays is the half rack of St. Louis-style pork ribs for $12.50, served with house barbecue, slow-simmered beans, a jalapeño corn muffin, and house coleslaw.

Going back to its roots, the Cookhouse serves its fair share of take-out dinners, and also offers catering for weddings, parties, and on-farm dinners. In addition, Jordandal offers frozen meat cuts and frozen entrées, and customers are welcome to purchase fresh-made pizzas, soups, pastas, meatballs, beef stroganoff, chicken liver pâté, and bolognese sauce to heat at home.

“Just like Grandma used to make” is one of Carrie’s most-used taglines, and anyone who has enjoyed her homestyle cooking knows the saying is wellearned. “There’s nothing better than farm-fresh food,” she says.

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

Photographs by Eric Tadsen.

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Photograph courtesy of UW–Madison Archives

e ss ential landmark

University of Wisconsin Dairy Barn

by Jeanne Engle

The first barn in the country to be designated as a National Historic Landmark, in 2005, was built on the west side of the University of Wisconsin– Madison campus in 1898. The Dairy Barn, 1915 Linden Drive, was designed by architect J.T.W. Jennings of Chicago.

Its style was based on barns that could be seen in Normandy, France, at the time.

The Dairy Barn was unique because it had a basement and three floors, plus a cylindrical silo with a water tank above it. The round silo, a common sight on today’s farms, was an experiment then.

A ramp on the outside of the building leading up to the third floor permitted hay to be hauled by horses to the top floor and then dropped down to the cows below. Other sections that were part of the original Dairy Barn included two livestock barns set perpendicular and attached to the rear of the main barn and a classroom/livestock judging arena between the two livestock barns. Much to the public’s amazement, the Dairy Barn was lighted with electricity.

Dean William A. Henry noted about the Dairy Barn, “Our agricultural college now has a dairy barn, which is worthy in some measure of the great dairy industry pursued by our people, and in the room devoted to stock judging, we have the comfortable quarters so much needed by the students of the agricultural college.”

After 1909, three more additions were made to the Dairy Barn. Even though

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the original structure has been altered over the years, the exterior still looks very much like it did during the first half of the 20th century, the period of significance that gives the building its landmark status. The Dairy Barn was the site of numerous research projects and teaching demonstrations intended to support Wisconsin dairy farmers between 1898 and 1954. Staff at the university applied scientific research and methodologies to practical problems of dairy farmers, leading to many discoveries that were applicable to other fields.

Prior to the Civil War, wheat was an important cash crop for Wisconsin’s settlers. Between 1840 and 1880, Wisconsin was considered “America’s breadbasket” because one-sixth of the wheat grown in the nation came from the state. However, wheat production ran its course because of soil exhaustion due to lack of crop rotation, diseases, insect infestations, and declining wheat prices.

Beginning in the mid-19th century, dairying began to be the best alternative to wheat. Dairy farming was picked up by German and Scandinavian immigrants

Photograph courtesy of UW–Madison Archives

to Wisconsin. Its popularity was aided by efforts of William D. Hoard, a future Wisconsin governor and a Yankee from New York, where dairy was the leading industry. Hoard tirelessly promoted the dairy industry for nearly 50 years.

In addition, the agricultural college played an active role in encouraging dairy farming throughout the southern part of the state. By 1899, more than 90 percent of Wisconsin farms raised dairy cows. By 1915, Wisconsin had become the leading dairy state in the nation, producing more butter and cheese than any other state.

One of the most important scientific experiments conducted in the Dairy Barn was the single-grain experiment.

This cattle feeding study, conducted between 1907 and 1911, was championed

by Stephen M. Babcock, who earlier had developed a test for determining the butterfat content of milk. The outcome of the feeding study showed that other factors (vitamins and minerals as yet undiscovered) were essential for good health, and helped lay the foundation for the science of nutrition.

The Dairy Barn played a role in research and education directed at safeguarding the health of Wisconsin’s cattle. Perhaps one of the most significant applications was the teaching of testing techniques for bovine tuberculosis, resulting in the eradication of the disease. Other useful scientific methods researched, tested, and/or taught at the Dairy Barn include selective breeding of cattle, tracking cattle pedigrees, and knowledge advancement in artificial insemination. All of this research was instrumental to Wisconsin’s rapid

The Dairy Barn stands as a witness to those missions and as a tribute to the scientists and scholars of the past.

adoption of dairy farming in the late 19th and early 20th centuries, bringing about its reputation as “America’s Dairyland.”

Dairy farming in Wisconsin continues to have a greater presence on the rural landscape today and plays a larger role in the state’s current agricultural economy.

Of the $88.3 billion impact that Wisconsin agriculture has on its overall economy, dairy accounts for nearly half of that total with a contribution of $43.4 billion, according to the Wisconsin Milk Marketing Board.

Over the years, the Dairy Barn has housed not only dairy cows, but beef cattle, bulls, sheep, pigs, poultry, and now horses for both research, teaching, and extension activities. The Dairy Barn is still used by the Animal Sciences department within the College of Agricultural and Life Sciences (CALS) today. Each fall semester, Professor John

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The Dairy Barn is the only place on campus where students can observe the cattle’s natural behavior and safely perform the breeding procedures. The Animal Sciences department spends approximately $12,000 each year to provide animals and give students access to those animals for the semester.

In the spring, Professor Parrish teaches equine reproductive management. Six Madison Off the Square Café

mares and two stallions are housed in the Dairy Barn at that time. Students

Providing research-based knowledge that could be used to improve those industries.

Photograph courtesy of UW–Madison Archives

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Photograph courtesy of UW–Madison Archives

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Parrish teaches a course in reproductive physiology. A group of three or four students has a cow they are required to manage via hormonal injections to be able to artificially inseminate her. If that breeding process is not successful, the students breed the animal when she is naturally in heat. An ultrasound exam is used to determine if the cow is pregnant. Fifteen to twenty-five cows are housed in the Dairy Barn for this hands-on class.

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Photograph courtesy of Wisconsin Trust for Historic Preservation, 2005

learn mare evaluation, artificial insemination, and hormonal treatment.

With the stallions, Professor Parrish teaches semen collection, evaluation, packaging and shipping, and male breeding evaluation.

improve the livelihoods of Wisconsin’s dairy and livestock farmers by providing research-based knowledge that could be used to improve those industries.

Jeanne Engle is a freelance writer.

Another spring semester class is taught

by Equine Extension Specialist Liv Sandberg. During her equine business & management class, students learn about appropriate health care, facilities, feeding management, diseases, vaccinations, biosecurity on a farm, and horse genetics. Guest speakers are brought in so students can learn about a variety of avenues for making income from horses. A live camera has been mounted on the Dairy Barn so anyone can observe the animals. To view the cows or horses, go to video.nest.com/ live/XLzrsJ. Today, the mission of the Dairy Science Department and Department of Animal Sciences is to discover, develop, and disseminate knowledge. While the Dairy Science department focuses on dairy-related activities, the Department of Animal Sciences focuses on all livestock species. The departments are internationally recognized for progressive research and educational programs. The Dairy Barn stands as a witness to those missions and as a tribute to the scientists and scholars of the past—those who believed they could madisonessentialsmagazine.com

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e ss ential arts

Pianos for the Centuries

by Yvette Jones

Standing in the showroom at Farley’s House of Pianos is a stately 1914 Mason & Hamlin grand piano. This 9’ concert grand is one of only 17 pianos made with this particular cast-iron frame and scale

design, and creates a sound prized by audiences and performers. After a 100year performance history, it had fallen in disrepair. Fortunately the instrument found its way to Farley’s and a new life.

Tim Farley began rebuilding pianos in earnest in the early 1960s, when he started Farley’s House of Music. As the business grew, he and his wife, Renee, changed the name to Farley’s House of Pianos, where they offer exquisite rebuilt instruments and rebuilding services alongside showrooms of new and used pianos. The Farley’s piano workshop is the largest, best-equipped piano restoration workshop in the Midwest, and the team of six full-time technicians usually has several instruments in progress.

Heirloom pianos from the Farley’s restoration workshop reside in homes, churches, studios, and concert halls around the world. Esteemed concert pianists own Farley’s pianos. Daniel del Pino flew a rebuilt grand to Spain, and Paul Badura-Skoda displays a piano from Farley’s in his Austrian piano museum.

Closer to home, notable restorations include the Overture Center’s Capitol Theater grand piano, two grands for the First Unitarian Society, and a 9’ concert grand for Villa Louis in Prairie du Chien.

Many owners come in to visit the piano during the rebuilding process, listening to its early tones and trying out the touch (the resistance of the keys as they depress). Families bring children to see their piano as it’s put back together, and

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even before the instrument is done, the players and the instrument begin to bond.

Farley’s is so well known in the world of restoration that Tim no longer goes looking for pianos. In addition to commissioned instruments, he gets calls from experts around the country suggesting pianos. He favors Great American instruments, which were mostly from the first quarter of the 20th century. During that period, makers were using soft cast-iron frames to create rich tones and hardwood rims to contain the sound. Tim calls this a magical formula for great tone.

Models built before the 1930s by Mason & Hamlin, A.B. Chase, Hume, Steinway,

Schomacker, Conover, and Knabe are among his top choices. Tim compares pianos to fine wines, noting that certain years by a particular maker are excellent instruments, while other years are not worth restoring. The piano must be a good vintage with the cast-iron frame and rim to qualify for rebuilding.

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The process is lavishly detailed and the entire rebuild takes at least five to six months. Tim insists that they recreate any new pieces to match the original.

“You don’t want to redesign if you want the instrument to retain value,” he says.

“This is not the place for a hot rod.”

Each of the Farley’s technicians specializes in a certain aspect of the exacting work, and that degree of

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specialization improves the finished product. Major manufacturers have always used a combination of hand and power tools and Tim’s team chooses tools carefully. Traditional chisels, marking knives, and planes line the walls of the workshop, and they do much of the rebuilding by hand. They use razor-sharp chisels to notch the bridge and hand planes to shape the soundboard. To drill the 600 holes for the bridge, they use a specialized electric drill, not because it is faster, but because it offers a level of control not possible with a hand drill.

Soundboards, as their name implies, are critical to the sound of the instrument.

Years of expanding in the summer humidity and contracting in winter’s dry indoor heat can be damaging. A healthy soundboard has a slight concave curve when you view it from below. But this curve flattens over time and the piano loses sound quality. Technicians carefully inspect each soundboard to plan for repairs or replacement.

Farley’s House of Pianos has specialized equipment for manufacturing

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soundboards on-site, and a humiditycontrolled room for the work. They take meticulous measurements from the original so they can replicate each piece exactly. Major soundboard components include the ribs, which stretch across the back of the soundboard, and the bridges, where the strings attach. They cut the new soundboard and plane it by hand, then cut the ribs and glue them in, pushing the soundboard into a concave table. To glue the bridge on the opposite side, they use a convex table.

The case of a piano is a woodworking marvel. Rims for a 9’ concert grand require several continuous slabs of wood 22’ long x 12” wide x 5 mm thick, laminated to a thickness of 2 to 3 inches and bent into the curved casing we recognize. Farley’s restores the original rims, repairing and refinishing the case. When the case is ready for the installation of the soundboard, it takes a minimum of four technicians to quickly apply the glue along 45 feet of gluing surface. The experienced team moves with careful efficiency, installing 70 clamps to hold the surfaces together as it dries.

action rails, and flange screws. They install a new or rebuilt key frame and replace the balance rail pins, front rail pins, felts, and punching by hand. The new soundboard will require a new pin block and 225 new tuning pins, followed by new strings, all of which they source to match the instrument.

Farley’s technicians then put in all new action components, including hammers, shanks, flanges, whippens, back checks,

The path the 1914 Mason & Hamlin Model B took to arrive at the loading dock of Farley’s House of Pianos took

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Under your fingers you will experience all new key levers, and perhaps some new key tops with ebony sharps and ivorine. The rebuilt lyre and a complete new damper mechanism with new damper wires and felts provide a finishing touch.

100 years, but in less than 6 months, an heirloom instrument is reborn, ready to perform gloriously for another century.

Yvette Jones is the owner of designCraft Advertising, a Madison agency focused on local businesses and nonprofit organizations.

Photographs by Eric Tadsen.

Farley’s

House of Pianos 6522 Seybold Road Madison, WI 53719 farleyspianos.com (608) 271-2626 shop@farleyspianos.com

Call or email to arrange a workshop tour.

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e ssential well-being

Substance Abuse Expert Amy Mosher-Garvey On

Parenting Teens

by Cara Lombardo

Imagine you’re the parent of a teenager— perhaps you are—and you open the door to your teenager’s room and find him or her leaning out the window smoking pot. Or you’re sitting in the living room late on a Saturday when your teenager staggers in the front door, obviously drunk, and seems surprised to find you still awake. Situations where

parents suddenly come face-to-face with their teenager’s drug or alcohol use happen all the time. What happens next depends on the parent.

Clarifying Values Clarifying Values Amy Mosher-Garvey, a licensed clinical social worker and co-owner of Open Door Center for Change, LLC,

in Madison, is an expert on substance abuse. When a parent who has just found his or her teenager using alcohol or drugs comes into her office, Amy begins by clarifying the parent’s expectations by asking, “What are your values regarding alcohol and drug use?”

How they respond determines how she works with them. Permissive parents who say, “I know they’re going to smoke, I just want them to do it in the house,” will have different goals than parents who believe that breaking the law, in any form, is unacceptable.

A parent who believes some use is acceptable may not find it necessary to get their child to stop smoking or drinking completely. A parent with a firm stance against alcohol and drugs may see no room for compromise.

“Both philosophies present challenges,” Amy says. Hardline parents tend to clamp down more frequently and be more judgmental of their children.

As a result, their children might go underground and not be as open with the parents, which can be important.

On the flipside, a permissive parent knows their child is using, and the child knows the parent knows, so the child perceives that as approval. As a result, children of permissive parents tend to use more, and a little more recklessly, because they’re not as concerned about being caught.

Sometimes parents have trouble clarifying their values because it

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There is value in experiencing life without substances and learning in an unaltered state. involves reconciling their own pasts.

If they drank heavily or used drugs when they were younger, they might feel hypocritical expecting different behavior from their children. Yet Amy believes it is rational for parents to hold values that contradict their own pasts.

“We used to have doctors endorsing cigarettes, and we used to not recycle either. Times change.”

Other parents might feel pressure from their children, the parents of their children’s friends, or mainstream media to hold values different from their own, or they may have never considered their own values. Amy says parents sometimes don’t know how to respond.

“They’re trying to figure out if their ‘just say no’ is passé or out of touch, and they have trouble having a fully formed opinion.”

Understanding Use understanding use Teens often use substances either as a form of entertainment or as a way to escape depression and overwhelming emotion. Both uses can impact development. “When we’re flooded with emotion, we’re not at our best in terms of problem solving. When we’re in a high emotional state, we just want to turn down the emotional state,” Amy explains. “We drink or cut or use drugs in order to turn down the immediate pain. But then we just are pushing off, or not solving the larger issue. You end up with people who aren’t actively engaging or experiencing their fear or trauma, but then they’re also not able to be happy.

They’re joyless, shut down.”

Even when used recreationally, Amy says alcohol and drug use can change somebody’s value system over time.

Teens who smoke or drink during a break with their coworkers are learning that work doesn’t require their full attention and that using together is a way to bond. There is value in experiencing life without substances and learning in an unaltered state.

Over and over again, Amy sees people seek to numb emotion or enhance themselves using alcohol, pills, cocaine,

and Adderall. “We are teaching each other that we’re not okay how we are, that we’ll be better with something else.

But you miss out on learning to do what you need to do ahead of time.”

Setting Expectations setting expectations Once parents have clarified their values, they should make expectations clear at home. Explaining the thought process behind values can help a teenager understand a parent’s values, even if they differ from the values the teen is developing on his or her own. But gaining a teen’s approval is not always necessary.

Teenagers who regularly use have likely built a routine and social unit around their drug or alcohol use, so when a parent suddenly responds differently and tells them something needs to change, there is immediate conflict and frustration on a biological level. “A lot of the times, the teenagers don’t perceive the problems,” Amy says. “They say, ‘This is working with me. I was fine with it until you came along.’” Other times, teens seem relieved to be caught by a parent and glad they’ll have an excuse to refuse drugs when offered by a friend.

In both scenarios, Amy encourages staying the course. One of biggest influences on whether children use and the extent of their use is parental disapproval. If children know their parents don’t approve, that the parents will be serious about checking on them and expect them not to use, they tend to use less heavily. “Even a kid who might have taken more risks, if the parents are on top of it, might use less than they otherwise would have.”

Parents who haven’t disciplined in the past might have a harder adjustment period, but Amy says there is hope.

When teenagers realize they have been getting away with something and they have a strong relationship with their parents, they are often willing to figure out why they were doing it.

Cara Lombardo is a writer and graduate student.

Amy Mosher-Garvey works with clients at Open Door Center for Change, LLC, in Madison. For more information, visit opendoorcfc.com.

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e ssential food & beverage

CALLIOPE I scream, you scream, we all scream for ice cream. Of course some of us scream a little louder than others after opening the freezer to discover the kids

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

ICE CREAM FOR ADULTS

by Jeanne Carpenter

have once again eaten what we thought was our own private stash of Graham Cracker Calliope Ice Cream. Even though it may be billed as “ice cream for adults,” this local, small-batch ice cream tastes so good it has a loyal following with parents and children alike.

Owner Staci Fritz knows this firsthand.

As the mother of two boys, 11 and 14, she no longer takes for granted that the pints she puts in her freezer for demos will always be there when she’s ready to leave for work. That’s why she’s developed a separate freezer at home for her sons, who have a particular hankering for both the Graham Cracker and Lemon Lavender Calliope Ice Cream flavors. “Our Graham Cracker ice cream is probably our most popular because it is literally the best version of a graham cracker you’re ever going to eat,” Staci says. She compares the taste to childhood memories of eating graham crackers dunked in milk, and says the

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nostalgic flavor resonates with people of all ages.

Lemon Lavender, Calliope’s newest flavor, boasts a bright lemon base with a hint of floral that turns into a lavender explosion when your tongue hits a lavender flower. It’s a stark departure from a streak of spicy concoctions that Calliope has become known for, including Hot Peanut Butter (a Sriracha and creamy peanut butter mash-up), but is fast becoming a fan favorite.

Available at more than a dozen Madison stores, including Hy-Vee, Metcalfe’s, Ian’s Pizza, and several Chocolate Shoppes, Calliope Ice Cream in pint containers was launched four years ago after Staci and founder Jason Borgmann took Calliope to the retail level. The ice cream is made-to-order at Chocolate Shoppe Ice Cream Company, which then turns it over to Calliope for private labeling, sales, and marketing.

Back in 2011, Jason, an “ice cream artist,” began crafting microbatches of ice cream for Weary Traveler Freehouse on Willy Street in Madison. He soon became known for pushing the boundaries of typical flavors, making such recipes as caramelized onion and candied tomato ice cream. Customers loved it. “The lineup of flavors we have now really comes from the mad scientist roots that Jason put down at the Weary Traveler,” Staci says. “It was a matter of thinking about what flavors we could sell in a grocery store that people would be curious (or perhaps crazy) enough to actually purchase.”

Today, Jason has moved on to new ventures, leaving Staci to take over the mad scientist reins and launch new flavors to retail each year. Calliope’s current lineup includes Hearty Breakfast, a cinnamon and vanilla base studded with salty, smoky bacon and a boozy afterburn from Madison’s own Old Sugar Distillery’s Queen Jennie Sorghum Whiskey. As Staci notes, “It only reinforces your notion that bacon does indeed make everything better.”

Then there’s Calliope’s Brandy Old Fashioned, which tastes like Wisconsin’s

favorite cocktail, complete with brandy, orange, cherries, and bitters, only in frozen form with the added benefit of no morning hangover.

The ice cream that put Calliope on the map, however, remains one of Jason’s first concoctions and one of Staci’s favorites: Mexican Hot Chocolate. A rich chocolate flavor packs a spicy punch thanks to cinnamon and a noticeable kick of chipotle pepper. It’s the perfect pint of spicy ice cream you never knew you needed. “Once you stop thinking about just cookies and candy, you can really take ice cream anywhere,” Staci says. “And why not take it spicy?”

This year, Staci plans on demoing Calliope Ice Cream much more in area stores and has deemed 2016 the official year of sampling. “My goal is to foist spicy ice cream on people least suspecting it,” she says with a goodnatured laugh.

Future goals include finding the perfect location for a local “scoop shop” where Staci could perhaps build a small production facility and sell a staple of eight year-round flavors with the goal of developing another four seasonal

...pushing the boundaries of typical flavors

flavors that change on a whim. “Rotating short-run flavors would be really fun,” she says.

Staci has signed a letter of intent to work with the Garver Feed Mill, a historic landmark on Madison’s near-east side.

The city is working with a developer to reinvent the old structure as an artisan food facility for bakers, brewers, and more, with additional acreage dedicated to orchards and gardens. Development is in the early stages. “It would really be ideal if we could ultimately have a presence in that historic building,” she says.

In addition, Calliope is now making its flavors in three-gallon tubs, perfect for restaurants looking to expand their ice cream menu. Several of Calliope’s unique flavors would make killer ice cream cocktails or signature desserts, and because it’s a locally made product, the ice cream fits well into Madison’s local dining scene. “I’d even be willing to work with an existing restaurant or shop who just wanted to set up a small, four-scoop station with Calliope Ice Cream,” Staci says. “Because who doesn’t want to shop and eat spicy ice cream at the same time?”

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

Photographs by Eric Tadsen.

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Photograph by Chad Becker

es s ential service

Meet the

MADISON MOUNTED HORSE PATROL

by Chelsey Dequaine

Madison is unique in many ways: its isthmus, its Badger fans, and its pride in supporting local businesses, just to name a few. Add to this list the Madison Mounted Horse Patrol. Many might not know Madison has one, but since 2008, five dutiful steeds have been supported through the nonprofit Friends of Madison Mounted Horse Patrol.

The Madison Mounted Horse Patrol was informally started in 1986 when six Madison police officers asked their chief if they could ride their personal horses while in uniform for the November Annual Holiday Parade. The team was such a hit that, in 1987, those same six officers formed a working team to train for on-duty police work with their private horses.

Due to insufficient staffing resources to justify a unit, the team was disbanded in 1993. However, Madison’s annual State Street Halloween celebration showed how effective horses are when 100,000 people gather in one urban area.

After riots a few years prior, the 2006 22 | m a d i s o n e s s e n t i a l s m a g a z i n e

Halloween event was trouble free, in part because 12 mounted patrol officers were on the street. In 2007, the unit was resurrected.

“To build a program, you had to own everything on your own first,” Officer Sarah McLaughin says. “As we began gaining momentum as a nonprofit, we started to grow the unit and city-owned horses. It’s a great direction for the department to go.”

Sarah joined the Madison Police Department in 2001 and has been with the Mounted Horse Patrol since 2007.

Currently the unit coordinator and trainer, Sarah never imagined being involved with horses in this capacity.

The northern Wisconsin native entered police work after working for a humane society in Minnesota, drawn to the canine-officer relationship. “I did a ridealong with a canine officer and thought, ‘wow,’” Sarah says. “I knew I wanted to work with animals, but I didn’t know how. I certainly never thought it would be police work.”

Ken Mulry has been a Madison police officer for 19 years and a Mounted Patrol officer for 6. The University of Wisconsin–Madison alum previously worked 17 years in construction. “I wanted to affect more people’s lives,” he says. “I felt I had more to offer.”

Even after riding for five consecutive days makes his body sore, or when it’s 90 degrees and he sees others drinking cold Spotted Cow and eating steak on State Street, Ken says he still has the greatest job in the world. “It’s police work—a respected job. It’s the interaction with people that make it positive. We are always exposed to conflict, but when we walk the horses

into a situation, it brings smiles to people’s faces.”

The Madison Mounted Horse Patrol horses have been kept at Horse First Farm, a 60-acre property in Brooklyn, Wisconsin, since 2009. The farm is home to 80 horses. Patrol officers work a sixday week April 1 through November 30.

If days of work fall between a Sunday and a Thursday, the patrol works in Madison neighborhoods, malls, bike paths, and parks. “We’ve heard so many times people wish they knew we were coming,” Ken says. “That’s what spawned our Community Corral idea. If people follow us on Facebook, they can see where we will be at a certain day and time.”

officer in a squad car, we are just slower moving and fuzzy.”

Photograph by Natasha Hiebing

Photograph by Natasha Hiebing

On weekends, patrol officers work 8:00 p.m. to 4:00 a.m., maintaining a presence near State Street. “It’s the bar crowd,” Ken says. “It’s more dispersal, disrupting any fighting or large disturbances.”

Meet Horses Meet thethe Horses

Madison Mounted Horse Patrol horses include: Bubba, 13, a 1,900-pound Clydesdale-Percheron cross with five years of service; Luna, 10, a 1,700-pound

Because of their height, officers can see halfway down State Street on horses, which Ken says is an advantage. “You can see and you can be seen. I have my own stage. You can direct large numbers of people by just providing information.”

Sarah agrees, approachability and visibility are keys. She says the horse not only helps diminish anger and hostility, it also can help calm a situation. “If 20 people are fighting in the street, I can trot up with a smile on my face, my whistle in my mouth, and start pointing, and people are already leaving. We will take any call. We are just like a police madisonessentialsmagazine.com

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Photographs by Natasha Hiebing

partners...

“WE TREAT THEM AS TRY TO DEVELOP THEIR CONFIDENCE.” Percheron mare with five years of service; Scarlett, 10, a 1,600-pound Friesian-Percheron cross with four years of service; Torres, 9, a 1,400-pound Friesian with two years of service; and

Dr. B, or Doc, 5, a 1,400-pound shire with one year of service.

Friends of Madison Mounted Horse Patrol and sponsors of Mounted Horse

Patrol horses fund the board and pay vet bills. Three of the horses currently are sponsored for $5,000 each per year. The patrol officers are supported through city tax dollars. With the completion of the Mounted Patrol Academy earlier this year, two part-time officers were added to the roster, bringing the units strength to six riders. The unit hopes to add a sixth horse soon.

Currently, the unit has one truck and a four-horse trailer. Fundraising efforts are underway to add a second truck and trailer to allow more flexibility to attend special events on weekends and provide more neighborhood patrols.

Patrol horses are trained by the officers through Natural Horsemanship training, which Ken describes as a way of training that maintains respect for the animal.

“We don’t treat the animals as tools, we treat them as partners,” he says. “We try to develop their confidence.” After two years of service, the police horses are given their badge. On May 1, there will be an open house and badge ceremony for Torres.

To show support for the Mounted Horse Patrol, Sarah encourages the community to visit madisonmounted.org, email info@madisonmounted.org, or like the unit on Facebook at facebook.com/ madisonmounted.

Chelsey Dequaine is assistant editor at Cheese Market News and a freelance writer.

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es s ential shopping

AMERICAN PROVENANCE Kyle LaFond credits “stinky” middle school boys as the inspiration for his company, American Provenance, manufacturer of all-natural personal care products in rural Mount Horeb.

While teaching science in New Glarus, Kyle gave his students an assignment to develop their own green, sustainable product or service. The youngsters enjoyed the project and challenged their teacher to do one, too. Because many of those prepubescent boys tended to sweat a lot and weren’t the best at using deodorant, making a product for them seemed a logical choice. A natural product, one that wasn’t a chemicalladen spray, was also appealing to Kyle. So it was, after encouragement from family and friends, Kyle started American Provenance.

American Provenance products for men include deodorants, aftershave, body spray, beard balm, and hair pomade. The women’s line consists of deodorants, body spray, hair pomade,

BY JEANNE ENGLE

shave toner, and solid perfume. Soaps, some made with goat’s milk, for both men and women are produced by Milwaukee’s Oil & Ash Soap Company with American Provenance fragrances.

In addition, American Provenance offers leather conditioner for boots, belts, and bags and wood conditioner for blocks, boards, and bowls.

Kyle believes in keeping his products simple with a minimal use of ingredients. By using classic recipes and essential oils to replicate vintage scents from the 1940s and ‘50s, Kyle is paying tribute to the past.

The American Provenance production facility is located on Kyle’s grandfather’s dairy farm, in the building that was his machine shop. His great-grandfather bought the land and his grandfather farmed it. For Kyle, having his company on the farm is a tie-in to his grandfather’s legacy. It’s a way for him to walk in his grandfather’s footsteps and honor the memory of a man who influenced

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Kyle during his formative years. His grandfather died in August of 2014, and Kyle began his company in May of 2015.

It took Kyle six years of dirty kitchens, double boiler pans, smelly armpits, and stained t-shirts before he perfected his products using no fillers, artificial colors, or preservatives. He started his business with savings and a Small Business Administration loan. Kyle gives kudos to the University of Wisconsin– Madison’s Small Business Development Center, where Michelle Somes-Booher, one of its business counselors, guided him through the process of developing a business plan. He still meets with his counselor monthly. She helps to keep him on course or change direction as needed.

Ninety percent of American Provenance products are bought by women for men.

According to Kyle, guys don’t like to buy personal care products, so it’s up to their wives and girlfriends to do so. Women began to ask for products specifically for them, so Kyle started his women’s line in November. Next will be products for babies and a skin-care line, again, by popular request.

One can find American Provenance products at several local outlets: Community Pharmacy, Context Clothing, Hometown Pharmacy, HyVee, Isaac’s Soaps, Metcalfe’s Market, Miller & Sons, and Willy Street Coop. Other Wisconsin locations include

retail partners in Cedarburg, Mequon, Milwaukee, Oshkosh, Reedsburg, and Wauwatosa. American Provenance products can also be found online and at several retailers in Colorado and Illinois. Kyle particularly likes selling his products at family-owned shops, specialty stores, independent grocers and pharmacies, and co-ops. He prefers to work with businesses that advocate a philosophy of health and wellness.

The name American Provenance was born out of Kyle’s sales experience.

“Products that are popular start with the letter ‘A,’” he explains. Also, many great businesses in this country began in someone’s shed or garage, so “American” was a good name for his company. Provenance, meaning the record of ownership of an item to prove its authenticity, came from one of Kyle’s favorite television programs, Antiques Roadshow, on PBS. Kyle decided to put two-stage distinctive names on his American Provenance products because they were easier to trademark. “Firepits & Flannels” and madisonessentialsmagazine.com

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This past November proved to be a big selling month for American Provenance because of the Movember movement, when men grow moustaches in support of men’s health awareness. Kyle explains that many men don’t know how to maintain facial hair. Beard balm is the answer. With daily use, there’s no itching as a beard or moustache grows out, bacterial growth on longer hair is minimized, and skin beneath facial hair stays soft.

“Shotguns & Shenanigans” for men, and “Pinups & Paramours” and “Daggers & Diamonds” for women are some of the available scents.

The product labels are also unique with designs by Andrew Holdorf of Six Roses Tattoo in Middleton.

Andrew’s work represents traditional American style tattoo art—the kind that might be seen on servicemen who fought in World War II. According to Kyle, these products with exclusive labels “look cool in a guy’s bathroom.”

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Recently, Kyle teamed up with Chris Borland, former UW–Madison and San Francisco 49ers player who retired after one year in the NFL, to create a gift box of American Provenance products.

Proceeds from the sale of the box benefit the Gridiron Greats Assistance Fund, which helps NFL players with financial grants and medical assistance after their playing days are over. Many of these players are not of the modern era and do not have the benefits and pensions that today’s players receive.

The gift set consists of the six American Provenance products with a masculine scent of sweet birch, bergamont, and wintergreen. Kyle is particularly proud to be partnering with Chris, whom he met at a Ryan Bingham concert at the Majestic Theatre in Madison.

Chris didn’t want an endorsement deal, and that was fine with Kyle because honoring tradition and things that have come before is important to him.

This coming year, Kyle plans to refurbish the barn on the farm to give him more space for American Provenance. He’ll also be hitting the road to grow retail outlets for his products in the Midwest.

Kyle is no stranger to being a road warrior, having worked as the Director of Business Development for Capital Brewery for a number of years.

ones that are handmade in small batches with an homage to the past.

Jeanne Engle is a freelance writer.

Photographs by Eric Tadsen.

Kyle says American Provenance “is the most expensive girlfriend I’ve ever had. Every time I turn around, there’s something else she needs!” But whatever the need, Kyle will continue to bring highquality, natural products to market—

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one serving

Cactus Crush n Grape Spirit • 0.5 oz. Cranberry Juice eur 0 Peruvia .5 oz. Pama Liqu 0 • •1.5 oz. Pisco 10

Orange Juice •0.75 oz. Fresh ple Juice •0.75 oz. Pineap ed

le juice in a chill p ap e in p d n a e, orange juic Combine Pisco, Shake hard! & Pama Liqueur. e shaker with ice. ic ju y rr e b n a cr and top with Pour into a glass ! mon twist. Enjoy le a h it w h is rn a G

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

Historic Landmark is New Home to Historically Authentic Southwestern Cuisine The Pasqual’s Cantina story, which began in 1985, has added its newest chapter with the East Washington Avenue location, just minutes from the capitol square in what was once the Fyfe’s Corner Bistro building.

Chef-Owner Ben Roberts continues his tradition of incorporating newfangled twists into authentic Southwestern favorites. The “Street Food Menu” additions at the new Eastside location are especially interesting. The bar/ cocktail menu is equally unique and imaginative. So much more than just margaritas!

The new location is a visually stunning combination of old and new…very tastefully done. Elegant, yet welcoming and comfortable.

With plenty of parking, a two-tiered outdoor dining area, and an upstairs event space for exclusive tequila barrel-tapping parties, special pairing dinners, and other private events, this restaurant is a perfect addition to the Pasqual’s Cantina portfolio of successful restaurants that stand the test of time.

1344 E. Washington Avenue 608-819-8002 pasqualscantina.com madisonessentialsmagazine.com

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es s ential culture

Feminism

STILL MISUNDERSTOOD OVER 100 YEARS LATER

Roxane Gay, author of Bad Feminist, says, “It’s really easy to get a celebrity to say something stupid by bringing up feminism.” This is not a new phenomenon. In fact, much of what

celebrities say about feminism today is eerily similar to quotes from the early 20th century.

Actor Evangeline Lilly told HuffPost Entertainment, “I’m very proud of being a woman, and, as a woman, I don’t even like the word feminism because when I hear that word, I associate it with women trying to pretend to be men, and I’m not interested in trying to pretend to be a man.”

Her statement echoes turn-of-the19th-century sentiments of writer Mrs. George de Horne Vaizey: “It seems to be the fashion nowadays for a girl to behave as much like a man as possible. Well, I won’t! I’ll make the best of being a girl and be as nice a specimen as I can: sweet and modest, a dear, dainty thing with clothes smelling all sweet and violety, a soft voice, and pretty, womanly ways.”

Beyonce often calls herself a “modernday feminist” and yet responded like this when asked by a British Vogue writer if she was a feminist: “That word can be very extreme...I do believe in equality... but I’m happily married. I love my husband.”

Even feminist Dora Russell was concerned that feminism wouldn’t allow for romantic relationships. She wrote in

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

by Yvette Jones and Lisa Lombardo

1926, “Feminists have emphasized for a long time the importance of each woman’s individual entity and the necessity of economic independence...Life isn’t all earning your living. Unfortunately we fall in love and Feminism must take that into consideration.”

Geri Halliwell of Spice Girls fame said, “It’s about labelling. For me feminism is bra-burning lesbianism.

It’s very unglamorous. I’d like to see it rebranded. We need to see a celebration of our femininity and softness.”

In 1916, Mrs. Thomas Allen, a wellknown anti-suffrage speaker, wrote that, “this struggle for votes-for-women…is surely not making [women] any more lovely, or pleasant in their lives. They grow bitter, aggressive, and antagonistic, liking the excitement of campaigning and finding their natural, proper duties ‘flat, stale, and unprofitable.’”

Celebrities are not alone. Feminism is a word likely to generate a misinformed reaction from many people, with responses ranging from outright anger to a sad shake of the head. According to a 2015 Vox poll, while 85 percent of Americans say they believe in equality for women, only 18 percent of Americans identify as feminists.1 In many cases, these negative reactions

stem from a misunderstanding of what feminism means. Merriam-Webster defines feminism as simply “the belief that men and women should have equal rights and opportunities.”

there is an active attempt by many men, some women, and conservatives in general to discredit any and all things feminist.”

A 2013 Economist/YouGov poll found that when Americans who claimed they weren’t feminists were presented with the definition of feminism, roughly 40 percent decided that they were, in fact, feminists.2

The feminist movement has expanded to be intersectional, recognizing that gender, class, and racial issues share common ground, and must be addressed simultaneously if we hope to improve lives. We are fortunate to have many feminists working on these issues today.

When women began the first feminist organizing in late 19th and early 20th century United States, the notion that females could have equal rights was a novel idea. They fought to expand educational opportunities for women and provide women with access to better working conditions, improved health care, and the right to own and control property, as well as the right to vote.

Jenifer Cole, president of the Wisconsin Women’s Network, says “To me, feminism is a fundamental belief in gender equality. It is identifying and combating not only genderbased inequalities, but where gender inequalities intersect with oppressions experienced because of gender identity, sexual orientation, age, race, ethnicity, and socioeconomic disparities.”

Fast forward a century or so, and, while many laws have improved, the Equal Rights Amendment still hasn’t been approved, and things remain decidedly unequal. For example, less than 20 percent of U.S. congresspeople are female.3 Among the Fortune 500 companies, only 23 have female CEOs.4 On average, women earn 79 percent of what men earn performing the same jobs, according to American Association of University Women (AAUW). Is there any question we still need to work for gender equality?

Karma agrees. “Gendered oppression is also always raced, classed, sexualized, etc., and so we have to understand how power works in its complexity…If we start to ask which women and which

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Karma Chávez, assistant professor of communication arts at the University of Wisconsin–Madison, says, “I think feminism is very misunderstood. I think it is imagined as an extremist movement full of man-hating lesbians on the one hand. Or on the other, it is seen as a sort of lifestyle movement that invites white, heterosexual, wealthy, able-bodied women to take control of their own lives by embracing heteronormative femininity, capitalist values, and individualism.

“It is hard to know why these misconceptions exist, but I think that it has a lot to do with the wide array of feminisms that exist: radical feminism, socialist feminism, power feminism, decolonial feminism, etc. I also think madisonessentialsmagazine.com

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Illustration by Rebecca Cohen. Printed with permission.

men, we begin to see that race, sexual orientation, and cisgender/transgender status make a huge difference.”

The statistics we mentioned earlier are much worse for women of color, who make up only 4.5 percent of U.S. congresspeople. Of the 23 female CEOs, only 3 are women of color. And a closer look at the AAUW statistics shows that while white women earn 78 percent of what white men earn on average, African American women earn only 64 percent and Hispanic women only 55 percent of white men’s wages.

Some supporters are encouraged by the growth of feminist representation and thought in mainstream popular culture, and see the new venues as a way to increase understanding and acceptance.

Jenifer points out television shows, such as Broad City, Inside Amy Schumer, and Orange is the New Black, as examples along with news sources, like Everyday Feminism, Feministing, and HuffPost Women.

Others, like Victoria Boucher, a regional field coordinator for Planned

Parenthood, are heartened by the many organizations working for gender equality in Wisconsin, including Wisconsin Women’s Network, 9to5 Wisconsin, Zonta Club of Madison, and the Wisconsin Chapter of the National Organization for Women.

A new generation is growing up seeing feminism as both a responsibility and a gift. Victoria says, “Feminism means equal respect and opportunity. It means women and men working together to make our communities better for all of us. Madison is a great city to be in to figure out your own path to feminism.”

1 2 3

4

Vox. vox.com Economist/YouGov. today.yougov.com Center for American Women and Politics. cawp.rutgers.edu Wikipedia. widipedia.org

Lisa Lombardo and her mother, Yvette Jones, have confronted many of the same misconceptions about feminism in their lives, despite the difference of a generation.

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es sential arts

The Latino Arts Strings Program performs in Milwaukee

GROWING WISCONSIN Creatively

Arts Wisconsin is Advocating for a Creative Economy

by Cara Lombardo In Wisconsin, nearly 5.8 million people are involved in the arts, according to Anne Katz, executive director of Arts Wisconsin. If that number sounds large, it is; it’s the entire population of the state. “Everybody is involved in the arts in some way, whether they call themselves artists or not,” Anne says.

Anne, who has been the executive director of Arts Wisconsin since 1995, travels around the state advocating for the arts and helping people notice their artistic, or creative, tendencies. Many people don’t initially realize that the arts have a place in their lives. Perhaps they sing at church, do woodworking, or cook for their family. Everyone faces creative decisions every day, whether choosing what to wear or even how to word an email.

in the arts by organizing conferences and facilitating collaboration. “Lots of organizations are concerned with the arts. We’re the one that tries to bring everybody together,” Anne says.

Creative Economy Legislation Creative Economy Legislation Arts Wisconsin has been pushing for state legislation to kickstart creativity in Wisconsin. The organization employs

Plein Art painting, Port Wing Plein Air Fest a lobbyist who garnered bipartisan support for the cause. “I’ve been talking about the creative economy since the last century, but it’s only in the last

Anne promotes the arts because she sees value in them beyond enjoyment and appreciation. “The arts make us human,” she says. They can boost the economy, strengthen communities, and improve the quality of life.

Arts Wisconsin acts as a resource for nonprofits, individuals, and businesses madisonessentialsmagazine.com

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Arts Wisconsin Executive Director Anne Katz in the State Capitol at a Joint Finance Committee meeting in March 2015

A Youth Art Month performance in the State Capitol, Madison match the amount of the grant. This means private funds will at least double the value of each grant. few years, with a new economy in front of us, that people are actually paying attention,” Anne says.

Both the Wisconsin State Senate and Assembly have proposed bills that would award grants to promote development of creative industries and jobs throughout the state. Similar bills were introduced two years ago and received a lot of

support, but were never taken up for a vote. Anne hopes this time is different.

Under the proposed legislation, grants would be administered by the Wisconsin Arts Board in the Department of Tourism. Individual grants would be up to $40,000 each, and each recipient would be required to secure nonstate resources that would, at minimum,

“What we’re promoting is that this is a very small investment by the state that will have a big payoff,” Anne says.

She hopes that stimulating the creative economy will help fill the void left by large manufacturers and the departure of Oscar Mayer from Madison.

The grants could be used in several ways. They could fund downtown development projects, public art installations, or artist live-work spaces.

Fond du Lac, for example, has a revitalized and expanded downtown art center that hosts exhibits and events. The grants could also help nonprofits and for-profit companies expand program offerings or grow their businesses, or they could be used to strengthen arts education in school districts across the state.

Education in School Arts Arts Education in School Art, music, and writing courses in public schools are the only way that many children get exposure to the arts. “If they pull the strings program from my kid’s school, as a middle-class person I’m probably going to get my kid private lessons,” Anne says. “But what about all the kids who don’t have that opportunity?”

The amount of arts education in Wisconsin schools depends on the district and the school. When Madison West High School needed to redo seats in their auditorium, parents chipped in a substantial amount of money to make it possible. But there are many places in the state where parents are equally 36 | m a d i s o n e s s e n t i a l s m a g a z i n e

Sustainable by nature • Year Round •

Pecatonica Educational Charitable Foundation “arts on parade” concerned about their children but don’t have an easy way to get together and raise the money. Grants could fund programs at schools in these communities.

in places like the Northwoods. “Eagle River, known as the snowmobiling capital of the world, has two new arts centers,” she says with a smile.

Arts Wisconsin’s program manager, Erin Carlson, says the creativity taught in art classes is an increasingly important skill in today’s economy. “Careers are less structured,” she says. “It’s becoming ‘well, what skills do you have’ and ‘what can you make of that’.” The arts prime children to problem-solve in situations without right or wrong answers and develop emotional literacy that can benefit them in other subjects and areas of their lives. “The answer to doing better in math and science is not more math and science,” Anne says. “It is having a well-rounded education where you don’t just take tests.”

Arts Wisconsin helps people embrace the arts however it exists in their lives, and benefit from its presence. “It’s about that creative spark. It comes out as the arts a lot, but it’s really about encouraging and helping that creative spark to come alive in every person, every business, and every community,” Anne says.

Anne regularly travels around the state, speaking with community members and surveying the status of arts initiatives

For more information about Arts Wisconsin, including the status of the creative economy legislation, visit artswisconsin.org.

Cara Lombardo is a writer and graduate student.

Photographs provided by Arts Wisconsin.

Fermentation Fest and Farm/Art D’Tour in Reedsburg

sar din em adison.com 617 W I L L I A M S O N S T 6 0 8.4 41.16 0 0

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e ss en tial food & beverage

WISCONSIN CHEESE MAKERS ADOPT

Juustoleipa AS THEIR OWN

Since 1971 Italian Specialties & Delicatessen

by Jeanne Carpenter

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Imagine having the fate of your marriage depend on the quality of your mother’s cheese-making skills. That’s how it used to be in Scandinavia, where, legend has it, mothers of unmarried daughters once offered suitors a cup of coffee with homemade juustoleipa, and if the man complimented the cheese, he got the option to marry the daughter.

Today, the unique cheese, once made from reindeer’s milk, is a signature cow’s milk cheese of Wisconsin. Crafted at about a half dozen cheese factories in the state, juustoleipa (pronounced YOO-stoh-LAY-pah) is a party mainstay, warmed on a griddle and served warm as an appetizer.

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Often labeled as “Bread Cheese” or “juusto,” the cheese is sold as a flat rectangle or square, and sports a splotchy brown crust. After pressing curds into blocks, the cheese forms its unique crust when heat from baking caramelizes the sugars on the outside of the cheese. Made to eat warm, it does not melt and imparts a squeaky note with a mild, buttery flavor. In its home country of Finland, Laplanders often eat it for breakfast, dunking it in their coffee or enjoying it with maple syrup or honey.

So how does a cheese invented 4,000 miles away become a popular part of Wisconsin’s specialty cheese-making

It seems that no matter by which name or trademarked title it goes by, juustoleipa is in America’s Dairyland to stay. scene? It all stems back to 2002, when a now-retired scientist at the Wisconsin Center for Dairy Research in Madison began a journey to recreate an original Finnish cheese. The result was the preservation of a tradition and a new opportunity for Wisconsin cheesemakers.

Jim Path, retired specialty cheese coordinator, first came across juustoleipa at a few scattered farmstead dairies in the Upper Peninsula of Michigan and learned it was slowly disappearing as descendants of original settlers in those isolated Finnish communities dwindled. In his job at the Center for Dairy Research, Jim, who could trace his ancestry back to Lapland in northern Finland, was charged with helping small Wisconsin cheese companies innovate new specialty cheeses. Juustoleipa seemed like a potential ideal cheese for small cheese-making companies and farmstead start-ups as it required no aging, was relatively simple to make, and was virtually unknown to American consumers.

It was Jim’s research of this “new” cheese that led him to Michigan, where he found an elderly couple producing juustoleipa in tiny quantities. They connected him to a farmstead in Finland just 150 miles from the Arctic Circle, and he traveled there to study the original manufacturing technique. He returned to Wisconsin and, in September of 2002, hosted a seminar at the Center for Dairy Research, which was attended by a record number of 28 Wisconsin cheesemakers and 10 Wisconsin master cheesemakers. The workshop included a hands-on demonstration of making juustoleipa.

As a result, at least six different Wisconsin cheese companies are today crafting juustoleipa under a variety of names, including the Babcock

Famous for Steaks

Hall Dairy Plant on the University of Wisconsin–Madison campus, which makes both traditional and jalapeno flavors and sells its juustoleipa in large, plastic-sealed rectangles with its wellknown Bucky Badger label.

Carr Valley Cheese also crafts what it calls “Bread Cheese” at the company’s Fennimore cheese factory and offers juustoleipa-style cheese in original, garlic, chipotle, and jalapeno flavors.

Then there’s Pasture Pride Cheese in Cashton, with its version of juusto in traditional, Italian, jalapeno, and chipotle flavors, as well as a version peppered with Nueske’s bacon. The factory also makes Guusto (a goat’s milk version) and “oven baked cheeses” that are juusto filled with five-yearaged cheddar, parmesan, and aged goat cheese.

In northern Wisconsin, Master Cheesemaker Scott Erickson makes juustoleipa at his Bass Lake Cheese Factory in Somerset. In fact, Scott is the only master cheesemaker in America certified in juustoleipa production (he is also certified as a master cheesemaker in cheddar, colby, monterey jack, and muenster).

One of the area’s best-known and much-loved cheese factories is Brunkow Cheese in tiny Fayette, near Darlington in southwest Wisconsin. The factory is famous for its Bruun-uusto Baked Cheese, which it fries up every Saturday at the Dane County Farmers’ Market in Madison, wafting the scent of baked cheese across the Square. Brunkow’s flavors include plain, pizza, jalapeno, bacon, and garlic. The company also makes a limited availability version with hatch pepper.

Two new Wisconsin cheese factories to take on juustoleipa are Noble View Creamery in Union Grove, where owner

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Jay Noble crafts the cheese in traditional, jalapeno, habanero, and bacon flavors, as well as Specialty Cheese Company in Reeseville, which offers its “Just the Cheese brand Frying Cheese”—a trademarked title—in original, jalapeno, pineapple and mango, and garlic. Owner Paul Scharfman compares his fruit-flavored juusto to “french

toast without the toast” and his garlic juusto as “cheesy garlic bread without the bread.”

by, juustoleipa is in America’s Dairyland to stay.

While juustoleipa may not equate into a marriage proposal in the United States, the cheese continues to grow in popularity. It seems that no matter by which name or trademarked title it goes

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

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Photographs by Wisconsin Milk Marketing Board, Inc.

The following recipes are courtesy of the Wisconsin Milk Marketing Board.

Bitter GreensSalad Saladwith with Bitter Greens Roasted RoastedCheese” “Bread Cheese” “Bread Servings: 6

INGREDIENTS 6 thin-sliced fruit and nut baguette, drizzled with olive oil and salt 2 c. dried black mission figs, quartered 3 c. red wine 1 oz. (about 2 T.) shallots, chopped 1/4 c. fig vincotto vinegar or balsamic vinegar 1 c. canola-olive blend oil 12 oz. Wisconsin juustoleipa cheese 2 ripe Anjou pears, seeded and julienne 8 oz. baby arugula or mixed salad greens COOKING DIRECTIONS Croutons: Preheat oven to 325°F. Make the fruit and nut croutons by slicing the fruit and nut bread; drizzle with olive oil and sprinkle with salt. Bake until toasted (about 10 minutes). Set aside.

Balsamic Bread Cheese Kabobs Servings: 3-4

INGREDIENTS 1/2 c. balsamic vinegar 4 slices french bread, cubed 1 c. cherry tomatoes 6 oz. Wisconsin juustoleipa (bread cheese), cubed Basil leaves and/or chiffonade (shredded), for garnish

to small saucepan over medium heat).

Bring to boil and simmer until thick and reduced (about 4–5 minutes). Preheat grill to medium-high heat.

Thread bread, cherry tomatoes, and juustoleipa alternately onto skewers, beginning and ending with bread. Place skewers on preheated grill and cook until cheese has softened and warmed through (about 3–4 minutes) turning at least once.

COOKING DIRECTIONS Reduce balsamic vinegar (add vinegar

Serve immediately. Drizzle with balsamic reduction and garnish with basil if desired.

Figs: Combine the black mission figs and red wine in a small sauce pot and simmer until the figs are soft (about 15 minutes).

Turn the heat off and reserve the figs in the wine. Chill.

Dressing: Combine the shallots and vinegar in a bowl. Slowly whisk in the olive oil until emulsified. Season to taste.

Cheese: Preheat oven or broiler to 375°F. Cut the bread cheese into 3 equal pieces. Place the cheese on a cookie sheet and bake until soft (about 5 minutes). If using a microwave, cook for 30 seconds until soft.

Final Preparation: Drain the figs, reserving the wine. Combine the pears, figs, and arugula. Toss with dressing, season to taste. Divide among 6 salad plates. Place crouton on each salad. Top each with 1/2 slice of the warm cheese. Season with pepper and drizzle some reserved red wine over salad. Serve immediately.

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by Yvette Jones

Invite people into your home and invariably the group ends up in the kitchen. It’s the room that seems to nurture relationships as much as it nurtures our bodies, and careful consideration of your kitchen’s layout and accoutrements will impact large and small details of your daily life.

“Good projects can take three to six months,” says Tim Sweeney of Sweeney Construction. “You can do it faster, but when you take the time to allow things to come together naturally, it’s that much more of an enjoyable process, and the homeowner gets exactly what they want.”

to your home to hear your visions and discuss the extent of the remodel. Many homeowners share ideas from other houses or photos from Houzz and other online sites and magazines. The experts can help you decide if your goals make sense for your home, and work through the general finances and logistics.

Kitchens are personal, which is why professionals who specialize in the remodeling of kitchens take the time to get to know you and earn your trust.

You begin the process with a simple phone call, which helps determine if Sweeney Construction is a possible fit.

That is usually followed by a short visit

Working within your kitchen’s existing footprint is usually the most economical option, but if the layout is awkward or crowded, solutions may be limited.

Tim can help you consider how various alternatives will affect plumbing, venting, electrical, and heating components, and whether changes will impact walls that play key roles in keeping your house upright.

You may choose to build an addition to allow space for a breakfast nook, a center island, or an adjoining family room. Floor plans today differ from those of 70 years ago, when one person cooked meals alone. Now, more couples cook together, and cooks don’t want to be separated from the rest of the family.

Open floor plans are popular, and the

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Photograph provided by Curran Cabinetry & Design

Planning a Successful Kitchen Remodel

Photograph provided by Sweeney Construction

es s ential home

Photograph provided by Sweeney Construction

and finishes, countertops, lighting, and more. The Sweeney plan and proposal includes most of the product and subcontractor costs, as well as demolition, carpentry, framing, and finish work, and leaves allowances only for areas that are not definable.

Experience has shown them that one decision affects another, and you will be much happier with the finished project when all the selections are coordinated.

This gives you the chance to make any final revisions before you sign the proposal.

percentage of kitchens with islands goes up every year. Sweeney Construction can help you with practical suggestions for updating your space.

At this point, the Sweeney design team is ready to develop the plans for your kitchen and put together pricing. They will schedule a preplanning walkthrough with subcontractors. This likely includes an electrician and plumber, and may include a heating-and-cooling contractor and specialists for insulation, drywall, and flooring. If your project involves new cabinets, they will also connect you with a kitchen designer to help with cabinetry selection and interior details.

You are likely to be making quite a few decisions about cabinet styles

Designed to accommodate a

Once you sign, a start date is chosen and a detailed project timeline is created. At a preconstruction meeting, you review the timeline and meet the lead carpenter, who will be on-site each day and will serve as your first point of contact. For any project longer than three or four weeks, Tim Sweeney meets with you weekly to review progress and address concerns. Tim says most kitchen projects take about six months from the very first phone call, and you can expect the construction team to be on-site for about 90 days.

Al Curran from Curran Cabinetry and Design, LLC often works with Sweeney Construction on kitchen projects, and he reviews how you will use your kitchen. He’ll want to know how many people are likely to be in it at any one time, how often you shop, your storage

homeowners’ cooking styles.

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Prioritizing your needs and

needs, the type of cooking you do, and how you entertain. While the general contractor oversees the project and develops the overall layout, Al plans details and features to accommodate your needs.

Al mentions universal design options for almost every project because he sees that it helps spur thoughts on

accessibility issues that are either already present or likely to arise. He recently helped a homeowner design a wheelchair-friendly kitchen with an accessible island, utilizing a taller toe space and deeper snack bar overhang for food prep, easily accessed storage for cookware, and lots of under-counter drawers. He designs to accommodate vision issues, and can help with handles and pulls for people who have trouble grasping.

Like Tim, Al works with homeowners to prioritize their needs and wants. He finds it useful to have clients come up with their 10 must-haves, which might include vertical storage for baking

Photograph provided by Sweeney Construction 44 | m a d i s o n e s s e n t i a l s m a g a z i n e

wants.

sheets, a built-in compost bin, or more involved requirements, like elevated countertops for taller homeowners or alcoves for feeding pets. Placement of large appliances is designed to accommodate homeowners’ cooking styles, and other details, such as towel bars, cookbook shelving, television screens, and display space for collections, are carefully planned.

The cabinetry Al sells is Amish-built, custom wood-framed cabinetry, which means he draws it specifically for your kitchen, you get to choose from more than 10 wood species and a myriad of stain options, and your cabinets are built to order. With over 32 years in the

Photograph provided by Curran Cabinetry & Design

kitchen and bath industry, Al is able to measure, design, and coordinate the construction to keep your cabinets on schedule. He will also design dinettes, tables, bar stools, and maple tops for kitchen islands.

According to the National Kitchen and Bath Association, the average life of a kitchen is 20 to 25 years. Here in the Midwest, we’re a bit more conservative, and some of us live with kitchens that are up to 35 years old. Knowing that the kitchen you design could be around for that long explains why serious remodeling professionals encourage you to take time to consider your options and get it right.

THE

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

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These NARI members appeared in this article.

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Sweeney Construction 1008 Fish Hatchery Road Madison, WI 53711 (608) 257-3034 remodelmadison.com tim@sweeneyconst.com Curran Cabinetry & Design 5944 Seminole Centre Court, Suite 110 Madison, WI 53711 (608) 575-5552 currancabinetrydesign.com allen@currancabinetrydesign.com Photograph provided by Curran Cabinetry & Design

RIVER 2006-2016

The National Association of the Remodeling Industry (NARI) represents people who work in and with the remodeling industry.

NARI professionals are expected to be licensed and insured, educated about current industry standards, ethical, and dedicated to excellent customer service. Contact the NARI Madison office at (608) 222-0670 or at narimadison.org.

NATIONAL ASSOCIATION OF THE REMODELING INDUSTRY

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Don’t miss this culinary tasting event to benefit The River Food Pantry! Sample a huge variety of local flavors, enjoy live music, all while supporting a great cause.

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Tickets $40 www.riverfoodpantry.org Restaurant Participants Banzo Bonfyre American Grille Charlie’s on Main Daisy Café and Cupcakery Dotty Dumpling’s Dowry Essen Haus Harvest Restaurant

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Imperial Garden J. Henry & Sons Bourbon Liliana’s Restaurant Manna Café and Bakery Nitty Gritty The Old Fashioned Porta Bella Restaurant

The Roman Candle Pizzeria Short Stack Eatery Sprecher’s Pub The Wonder Bar Wollersheim Winery Yahara Bay w/Rokker Vodka

The Soggy Prairie Boys

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Spotlight Iconic Madison Fashion Fun

Celebrate Spring Fashion with fun skirts crafted from up-cycled components by Mojowear, a local clothing line. And check out these T-shirts featuring pieces of long-ago Madison. Remember these spots?

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Visit our website to see our exciting 2016 season!

Bring your own picnic or indulge in our Picnic Baskets for your group.

Relax and take in summer theatre at its finest.

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Blue Mounds, WI • (608) 338-5953 americanprovenance.com

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e ss ential service

Porchlight Products Vietnam veteran and current Porchlight resident Wil Ayotte starts the day by prepping fruits and vegetables for chopping. All the ingredients are from Madison-area farmers. After the ingredients are chopped, they will

be canned and pickled in 8-, 12-, and 16-ounce jars of sauerkraut, strawberry rhubarb jam, and applesauce. These products, and other items, will then be distributed to local grocery stores and restaurants.

Every Success One at Every Success ComesComes One Person a Time Person at a Time Wil is a current Porchlight Products employee and has become very interested in a career in food preparation, a passion he would not have discovered had he not become a part of the Porchlight Products program.

The program employs residents to manufacture high-quality food products using locally grown agricultural produce in Porchlight’s commercialgrade kitchen. Since 2007, Porchlight Products has grown to produce and sell 12 products in various restaurants and grocery stores throughout the Madison area. Porchlight’s various kitchens employ 30–40 individuals with mental or physical disabilities, enabling them to learn important job skills.

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Without the program, Wil doesn’t know where he would be. For 12 years in the armed forces, he served as a wheel and track mechanic in the 8th division.

Originally from upper Michigan, he returned in 1975 to join the family business of working in the mines.

Slowly, his addiction to alcohol took over his life in conjunction with his bipolar disorder and major depression.

His alcoholism consumed his life and

deeply affected his family, ultimately causing him to be incarcerated for a crime. Wil acknowledges his choices, saying, “I’m responsible for what I did and what I do. That’s it.”

Upon release, he was connected to a VA social worker that helped him move into Porchlight’s Veterans Transitional Housing Program. A goal of the program is gaining employment.

So Wil was referred to the Porchlight Products program. Wil says, “I like how it’s not stressful. I like how they pay me and I give them an honest day’s work.” Wil also appreciates the training he received, noting, “Everyone who joins the program gets a food-handling certificate with other options for additional certifications.” This can be a major step toward achieving permanent employment.

Product Sampling Product Sampling Raises Raises Awareness and Grows and Awareness Grows Distribution in the Distribution Marketplace in the Marketplace On any given Saturday afternoon, Porchlight program participants are out in those stores, providing samples for shoppers interested in trying Porchlight Products. Just another way Porchlight Products instills confidence and leadership in the trainees and sells these items into area households for their enjoyment.

himself in now being able to appreciate the opportunities Porchlight and the VA have provided and is looking forward to continuing to develop his food preparation skills and giving back to the community.

To make your own gift of support to the Porchlight campaign, please contact Steve Schooler at schooler@tds.net or go to porchlightinc.org.

Article and photographs provided by Porchlight, Inc.

With dedicated restaurants, like Daisy Café & Cupcakery, Short Stack Eatery, Brassiere V, and Epic Systems, and grocery stores, such as Metcalfe’s, HyVee, and Willy Street Co-op carrying Porchlight Products, it’s not surprising more space for production is needed.

to Meet the MoreMore SpaceSpace to Meet the Growing Growing Opportunities Opportunities Porchlight is close to completing a $4 million campaign to construct a larger commercial-grade kitchen and 28 affordable housing units on Lien Road in Madison. Wil is enthusiastic about the bigger kitchen. He hopes to help expand Porchlight Products and try out some new recipes. “Everyone should have a chance to do something in this life.” Wil has seized the opportunity provided by Porchlight Products and is currently enrolled in Madison College’s culinary arts program. He prides madisonessentialsmagazine.com

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e ss ential arts

EM ILY MARYN IAK

Capturing Essence

by Kay Myers

Printmaking has been around for centuries. Even screen printing dates back to China between 960 and 1279.

Mostly used in industry to produce advertising, concert posters, t-shirts, etc., screen printing is known as serigraphy by artists. This term distinguishes the artistic application of screen printing from its industrial uses, though artists do definitely create concert posters, t-shirts, pillows, stationary, and so forth.

In college, I had a painting professor who told me that if I wanted to be a printmaker, I needed to be a painter first. He meant this in the best possible way, I’m sure; if I wanted to make money or have any prestige, I must first be known as a painter. I did not think at the time to bring up Andy Warhol and his notoriety as a printmaker, but I digress. I did not become a painter. Since that day and that conversation, I have come to know that there are many facets to printmaking, and printmakers are quite successful if they use their skills in jobs such as illustration, textile and wallpaper design, and graphic design.

One such up-and-coming printmaker and illustrator is Emily Maryniak.

“Yes, mainly I’ve been working with silk-screen printing,” Emily tells me. “I always work from drawings. That’s my main focus. All my work starts with a drawing or a sketch. I start with a drawing and divide that drawing into layers for each color. I use photo emulsion to burn a stencil of the drawing on the screen. I make a stencil for each color or layer of the drawing. There are so many things you can do with transparent layers and creating that third color when two colors overlap. Finding those moments, it changes your work, I think.

I’ve been using transparent base a lot more to try to enhance this.

“A lot of times, I just try to draw as much as possible. Everything from nature inspires me. Oftentimes, things that I’m drawing are from nature that are interesting to me, or I’m drawing things I’m studying and trying to understand better. Finding a way to interpret those things and then put them down on paper, that’s my goal. And I think it can help sharing it with other people, having them see what I see. It’s for me, and then it’s a way of clarifying what I see and then pushing it further and

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helping me to understand a person or an object I’m drawing or a room or an experience. Even things like my next idea, that I’ve been wanting to do for a long time, are some drawings and a print about ice fishing.

“I didn’t grow up here, but in the time that I’ve lived here, I see those people in those little shacks on the lake and I’m fascinated that people go out and do that and use those big drills. Last year I went out on Lake Wingra and asked people if I could take pictures and do some drawings, and I started talking to them about ice fishing. It seems like a thing that is passed down through your

family. It’s not something that most people just pick up. It’s a way into that world to help me see that side of life, and those are the things that interest me: something that I’m not necessarily a part of, but then I can share my view of it and understand it better myself.

I think my art is about capturing the essence of something I see.”

color. This illustration spoke to me due to my association with catching fireflies in mason jars at my grandparents’ farm when I was young. Successful artwork shows the point of view of the artist, but also allows for the viewer to bring their own story to the work. Emily has found this balance in the images she creates.

Emily’s work is also about narrative— about telling the story of a place or thing. I purchased a print from her several years ago at a craft fair titled Lightning bugs. It depicts a farmhouse at dusk with lightning bugs illuminating the foreground as simple swipes of neon

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I don’t know. I think my work at the preschool has helped me to connect with what’s inspiring for kids, and I don’t think there’s that big of a difference for adults, either, with appreciating picture books.”

Emily is a part of Polka! Press, a local printmaking cooperative cofounded in 2010 by Heather Buechler and Tracy Honn. The cooperative recently relocated to Fordem Avenue on Madison’s northeast side. The studio features screen-printing, letterpress, and bookbinding equipment.

“ My favorite p art ...is that moment when you after printing.”

first see the image

“Right now I’m in the graphic design and illustration program at MATC,” Emily informs me. “I substitute at Preschool of the Arts one day a week, and then I’m in school fulltime and trying to still make prints and make work. Illustration is the main drive for me, and learning to use silk screen for illustrations is something I’m really interested in.”

Traditionally, illustrators have used watercolor, gouache, charcoal, ink, etching, and woodcut. Renowned illustrators include Norman Rockwell and John James Audubon. What I

love about Emily’s work is that it is descriptive, but loose. There is a painterly quality to her drawings, and in today’s world, it seems there are no rules about what makes a good illustration as long as it is helping to illuminate the story. Eric Carle, for example, uses painted and cut paper. Other artists use collage and mixed media. Why not silk screen?

“Ideally, I’d love to be an illustrator,” Emily says. “I think striving to make picture books or even writing a book,

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

“I’m also just inspired by other artists, people I’ve met through Polka! Press, like Emily Balsley, an amazing illustrator, and Nate Koehler, who used to be part of Polka! and is a freelance illustrator. It’s inspiring that these people have made this career and that they make beautiful work. It really inspires me.

“Polka! is always looking for new members,” Emily gushes. “We have, I think, 19 now. We went from about six or seven to moving to this new space, where we gained a bunch of new people.

I’m just so excited to be a part of it, and it all started because a lot of towns like Milwaukee or Minneapolis. I know those are bigger towns, but they have studios for printmaking. We needed something here. There’s nothing if you’re not affiliated with the University, which can be really tough to get into, and that’s why it started.

“You can share prints much more readily than painting. It’s so much cheaper because you don’t have just one copy. I mean, I couldn’t afford to buy an original painting, but I can buy a print of someone’s work that I love. And at Polka!, we try to do collaborative prints sometimes. We did a book where we all printed our own patterns, then we exchanged the patterns and each printed a vegetable that we had chosen from a hat overtop of the patterns. It was a fun way to play together and get to know one another. We have open houses where we demonstrate what we do, and also sell work during Gallery Night and things, too. Some of my closest friends now are people I met at Polka!

Press is available at their website, polkapress.org.

Kay Myers is a local artist and freelance writer.

Photographs provided by Emily Maryniak.

“Recently, I have been making relief and silk-screen prints on paper. I also make cards, notebooks, and t-shirts for children and adults. My favorite part of both processes is that moment when you first see the image after printing, when you peel it from the block on the press or when you first lift up the screen.

There is a little bit of mystery and magic involved in this historic process, and I feel so lucky to experience it!”

You can view Emily’s work at emilymaryniak.com, and it is available for purchase at Hatch Art House (visit the Polka! show July 1–31) and at Juneberry Studio and Marketplace.

More information about Polka! madisonessentialsmagazine.com

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Rustic Road 111, Sawyer & Ashland Counties

es s en tial travel

by Liz Wessel

CARS IN WISCONSIN Driving along, we approach the crest of a hill lined with trees. Where our road intersects another is a brown and yellow sign telling us we’re on a “Rustic Road.”

Spontaneously, we turn right onto the new road, and I check the map to find out where we are heading.

sports-car club, including a back-road drive with 10 plus cars and a picnic.

According to the Wisconsin Historical Society, 80 different models of cars and trucks have been made in Wisconsin since 1900. The Museum features two of these makes: the Kissel Kar and the Nash.

Perhaps not the first thing you think of about Wisconsin, but the state has an entangled history with the automobile’s development, racing, and enjoyment. I have come to appreciate this because I live with someone who enjoys racing, carwatching, and back-road picnicking adventures.

The Museum’s first floor houses a history of Kissel and Nash models and styles. Think of open roadsters, chrome detailing, unique lights, and leather seating. On the second floor, the collection broadens with a variety of classic cars—eye candy for the car enthusiast. The details of the cars and the changes in styles are fascinating, but most intriguing is the number of car types and designs made right here in Wisconsin in the early life of the automobile.

A recent surprise was a trip to the Wisconsin Automotive Museum in Hartford (wisconsinautomuseum.com).

The occasion is an outing with the local

There used to be more collections on display in Wisconsin, like the David V Uihlein and Brooks Stevens racecar collections. But as these owners have died, the opportunity has died with them. This makes a visit to the Wisconsin Automotive Museum to see some of Wisconsin automotive history a special trip that can stand alone or be combined with another adventure, like exploring the Rustic Roads of Wisconsin.

The Rustic Roads program, now 40 years old, preserves scenic country roads that highlight rural Wisconsin.

There are 117 designated Rustic Roads spanning more than 669 miles through 59 counties. The routes can be identified by the brown and yellow signs and road-numbering system prefixed with an “R.” Plan an outing targeting these

Photographs provided by Wisconsin Automotive Museum 54 | m a d i s o n e s s e n t i a l s m a g a z i n e

Photograph by Green Concierge Travel

routes or, on your way to a destination, treat yourself to a detour. The roads are often narrow and meant to be enjoyed at a leisurely pace. That being said, these roads are also popular with bike riders, so share the road. You can find a list of roads for trip planning at the Department of Transportation website: wisconsindot.gov/Pages/travel/road/ rustic-roads.

As you drive on these roads, imagine racing in a classic roadster—no roll bar, open top, and leather helmet. An article by Tom Still, current president of the Wisconsin Technology Council, reminded readers of the historic link between cars and the Badger State. These included firsts: the first steam-powered automobile, the first 4-wheel-drive automobile, and the first automobile race. Classic open-road races of the 50s were held at such well-known locations as Watkins Glen, New York, and right here at Elkhart Lake.

Tavern, surround yourself with race decals, flags, and racing memorabilia.

On race evenings, it’s the place for bench racing and stories from the day’s events.

In the main house with the dining room, you just might find some famous racers; we sat next to Bobby Rahall and his team. Or for other racing memories, see if the tiny whiskey bar, Cocktail Bar, at the back is open, and enjoy a drink where many famous race-car drivers and celebrities have been after enjoying a day of automotive fun.

A final suggestion, visit the new Midwest Microcar (midwestmicrocarmuseum .com) in Mazomanie, a collection of microcars, bikes, mopeds, and more!

With so much automotive history to learn about, don’t forget about the numerous car shows across Wisconsin. A favorite every year is Botham Vineyards’ Vintage Celebration, held in August; this year’s marquee is the Lincoln. These events

often prove that Wisconsin barns don’t just contain farming equipment!

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

Today, Road America (roadamerica .com), Wisconsin’s four-mile premier road-racing circuit, winds through the contours of the north Kettle Moraine.

The roar of engines can be heard in the Village of Elkhart Lake on most summer weekends. Road racing started at the Village in 1950 using the local roads.

The friends of the early circuit and racing continue to keep it alive through historic markers and a website. Race fans make the pilgrimage to drive the old course.

The street races were championed by locals, such as banker Jim Johnson, Fire Chief Ray Kramer, and resort owner Ollie Siebken Moeller. Siebkens Resort has been at the center of car racing and events past and present. In the Stop-Inn

Photograph by Green Concierge Travel

Photograph by Sylvia Eisenmann, Courtesy of Wisconsin Department of Transporation

Road America

Turn 5 at Road America madisonessentialsmagazine.com

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We all win when we‌

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

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Our client list = all things good

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Photograph provided by Ale Asylum

e ss en tial food & beverage

Building a

Beer Republic

Belgian Beer Photograph provided by Ale Asylum

As life inspires beer, so too does beer inspire life. Just look at John French Sloan’s McSorely’s Bar and Edouard Manet’s A Bar at the Folies-Bergere.

Like no other ales can, Belgian beer spurns conversations ranging from the tangible to the surreal, and all these conversations carry the potential to grow into something incredible. A state of mind, if not altered, rests in the realm of consistency and expectation. The realm of reliable comfort. When the right people get inspired, for better or worse, all that can be swept away.

Take our present, where politicians have risen to heights once only imagined by churches and kings. It’s happened before, but are we to suffer the same fates that befell our predecessors? Or do we fancy ourselves truly unique, the likes of which the world has never seen? To paraphrase Ravenscroft’s thoughts on Mr. Grinch, I wouldn’t touch those questions with a 39-and-ahalf-foot pole. Besides, this is an article on beer.

That being said, the roots of Belgian brewing often found themselves entangled in politics. Going back 2,000 years, long before Belgium was a country, Julius Caesar declared the Belgae the bravest under the Gauls.

Smart guy because he went on to defeat the Gauls, making him the bravest by his own volition. He soon found himself surprised, I assume pleasantly, to discover the high potency of their beers.

The area’s next 400 years were filled with influence from Roman culture, which included a hedonistic thirst for wine.

As the Belgae enjoyed the fruits of wine making, it was the Germans, pushed west by Attila the Hun, who would next influence Belgian culture. With their Wits and Weizens about them, the

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

by Kyle Jacobson

Germans brought brewing techniques that the area’s residents readily put to good use.

So why were the traditions of others adopted by the Gauls? Unlike other countries at the time, soon-to-be Belgium had managed to maintain a sort of libertarian republic, which looked nothing like the parties branding themselves in kind today. Libertarian because, where brewers in surrounding countries had regulations on the beer they could make, Belgian brewers were unrestricted. And a republic because, where surrounding countries favored hierarchies and monarchies, Belgian politicians were part of the people.1 Around 1790, 40 years before Belgium became a country, the French Revolution led to an influx of fleeing monks to Trappist monasteries in the area.

With 500 years of perfected brewing tradition, the monks began operation of Belgium’s first Trappist brewery in 1836.

The beers, however, were for monk lips only. “The monks, when they wanted to create something, they wanted it beautiful, they wanted to drink it,” says Chris Riphenburg, head brewer of Ale Asylum. The allure of money eventually led to the first Trappist beer being sold in Belgium on June 1, 1861.2

Let’s bring that history to today, where the consumer has a wealth of Belgian-style beer available to them.

Belgian beer can mean a lot of things to different people; Page Buchanan of House of Brews explains why, “A Belgian is distinguished by the yeast and, in many instances, bacteria that are used to ferment it, which gives them distinct ‘funky’ flavors, such as tartness/ fruitiness and spicy characteristics, like pepper and clove.”

Take a look at the beer next to you. If you need to go get one, I’ll wait. Think about what went into that beer. If it’s a Belgian—any variety will do—think

which brings forth something much more unique and worthwhile. Through the crazy rollercoaster of prosperity and corruption, incredible beers were born.

“They’re really a painting,” says Chris.

“It can be something very simple, like a Belgian table beer, which they made for children, or you got a Belgian Quad that is 13 percent alcohol; it’s winesque, and it’s got all kinds of flavors going on just like wine. You can have all kinds of things going on, on the canvas or not very much at all, and they can still be beautiful.”

We are quite alive, and beer only needs us to bring to life its potential. Page Photograph by Barbara Wilson

beer

The world of has never been more open to us. about those funky flavors. Frank Zappa once said, “Jazz isn’t dead, it just smells funny.” That’s not just jazz my friends.

As our political landscape continues to shape into something many of us can’t prepare for, am I so bold as to claim that a more daring approach to the beers we drink and the conversations they evoke would’ve left the majority more prepared to assimilate to the coming present? Sure. Why not damn Ravenscroft’s pole and grab the truth by the throat. A mirror only reflects what we want to see. Hate bears disgust, happiness sees perfection, and comfort finds stagnation. Through it all, the world has a tendency to keep spinning, and, with beer, it’s a beautiful thing.

Consider, for example, the result of Belgium’s history and brewing amalgam,

discusses this life force with acuteness, “Growth of internet access has also played a role in exposing more people to new beer styles and promotion of beer and breweries in general, including what I would refer to as the hobby of continually trying new beers, called ‘ticking.’” Take the concept to a macroscopic level and see where we are now.

The world of beer has never been more open to us, and Belgian beers provide a foundation to showcase this. Whether sour, floral, fruity, or funky, the Belgian beer taps into its brewer’s heart and soul.

What better way to show appreciation for their efforts than making that incredible focus and reflection part of yourself?

After going to your local bar or brewery and taking in the estranged breadth of flavor offered by Belgian beers, take your ideas, culture, and life and paint your canvas with a jazzy brush that doesn’t judge the weird you only known by a handful. Op uw gezondheid, à votre santé, and cheers.

Global Beer Network. globalbeer.com.

2 Wetten Importers. wettenimporters.com.

Ale Asylum Beers • Triple Nova • Bedlam!

• Satisfaction Jacksin • Pilot Batches on Tap

Chris’ Non–Ale Asylum Belgian Favorites

• Wisconsin Belgian Red – New Glarus • Raspberry Tart – New Glarus • Golden Ale – New Glarus • Brett Beers from O’so

House of Brews Beers (beer names yet to be decided) • Mai Bock • Pilsner • A new IPA

Page’s Non–House of Brews Belgian Favorites • Ale Asylum’s line up

1

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

Other Recommended Wisconsin Belgians

• Bière de Seigle – Door Country Brewing • O-Gii – Milwaukee Brewing Company • Belgian IPA – Grumpy Troll

Photograph provided by Ale Asylum madisonessentialsmagazine.com

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Photograph by Betsie Haynes Photography

e ss ential home

Native Bumble Bee on Native Cone Flower

Butterfly on Centranthus, Jupiter’s Beard

Buzz About Gardening for Bees and Butterflies

by Joan W. Ziegler and Lily Mank

Why garden for bugs? Truth be known, we can’t live without them. But can they continue to live with us? Loss of habitat and unforeseen consequences from insecticides and herbicides are contributing to increased colony collapse in bees and frightful population declines of butterflies and other beneficial insects. To stem this steep decline, we need to shift our thinking of insects as enemies to insects as allies. It may be up to all of us to provide plants, water, and shelter for the pollinators we depend on.

Insect pollination, bugs transferring pollen from one flower to another flower, is required for the production of over 1,000 varieties of food, beverages, fibers, spices, and medicines that are critical to

the global population of humans alone.

The Pollinator Partnership found that pollination from honey bees, native bees, and other insects produces $40 billion annually. The native plants that support these busy little pollinators support a wide variety of birds and animals with which they have coevolved.

Planting for Pollinators

Planting for Pollinators Pollinator gardens must feature a diverse array of flowering perennials, trees, and shrubs to supply ongoing access to nectar and pollen. Regardless of plant type, an innate relationship exists between native plants and native insects because they evolved in partnership with one another. While nonnative plants can still be valuable food sources, it is important to be sure that horticultural

site planners landscape architects garden designers

modification has not removed essential flower parts that produce pollen or nectar. Unlike agricultural monoculture crops and urban streetscapes, pollinator gardens attract a range of pollinators that include butterflies, moths, bats, and small mammals, and are appealing because they bloom throughout the year.

Siting Pollinator Gardens

Siting Pollinator Gardens Pollinator gardens can be quite flexible in terms of size, but function best in locations that receive six hours of full sun each day. Remember to include access to water and bare ground, as these are also essential nutrients for pollinators. Watching the energetic life and vivid color display brought upon by pollinator gardens is entertaining and inspiring. Since we can’t always be outside, aim to site a pollinator garden in view of home windows, especially kitchen or living areas. Not only do these gardens attract pollinators, but also the fascinated gaze of children. In the schoolyard, pollinator gardens are an incredible tool in teaching lessons about pollination, ecology, horticulture, weather, color…the list goes on.

Gardening for Butterflies

831.5098 zdainc.com

OUTDOOR CREATIVE 60 | m a d i s o n e s s e n t i a l s m a g a z i n e

Gardening for Butterflies Pollinator gardens can be designed to specifically attract butterflies. Butterflies are infatuated by dazzling flower color

Cercis canadensis, Eastern Redbud

much to the delight of gardeners and passersby. Plants in these settings should be sweet smelling and nectar producing to attract adult butterflies. Many insects require specific native host plants that will provide nutrition for the larvae. For example, monarch butterflies will only eat milkweed as caterpillars. The life cycle of pollinators contributes to the life cycle of many other species, all of which rely on the flowering perennials, shrubs, and trees of a pollinator garden.

Coreopsis verticillata, Coreopsis

scale with the hope of reaching one million by the end of the year. Making a difference to help pollinators can also include conserving water, reducing waste, and planting native species. Bees don’t charge a service fee for pollination.

Indeed, nature’s services to us are free and, thus, easily ignored. Pollinator gardens bring us closer to nature and give us an understanding of life’s reliance on the simple act of pollination.

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. unless otherwise indicated.

Caring for Your Garden

Caring for Your Garden Chemical pesticides can be the demise of even the most successful pollinator garden. Pesticides do not discriminate and will kill welcomed, useful pollinators. As an alternative, try planting herbs, such as marigold or mint, that naturally repel pests and encourage ladybugs in your garden, as they prey on pest insects. Weeds, too, have their place in the garden as hosts for important insects.

Pollinator gardens facilitate natural behaviors and cycles, and should be maintained in a similarly natural manner. As Tom Eisner, professor of biology at Cornell, aptly states, “Bugs are not going to inherit the earth. They own it now. So we might as well make peace with the landlord.”

The critical need for pollinators cannot be understated. The National Pollinator Garden Network created the Million Pollinator Garden, aimed to encourage homeowners and other organizations to create pollinator gardens of any

Phlox paniculata, Garden Phlox

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advertiser index association

Dane Buy Local.........................................42 Green Lake Chamber of Commerce....28 Office of Child Care & Family Resources..............................................43 The River Food Pantry...............................45

entertainment

American Players Theatre........................46 Betty Lou Cruises.......................................36 Cambridge Winery...................................14 Green Concierge Travel...........................57 Ho-Chunk Gaming....................................25 J. Henry Tasting Room..............................57 Madison Opera.........................................17 Wollersheim Winery & Distillery.................5 WORT...........................................................63

home & landscaping

ZDA, Inc.......................................................60

dining, food, & beverage

Banzo...........................................................51 Bavaria Sausage.......................................55 Bonfyre American Grille...........................13 Calliope Ice Cream..................................20 Captain Bill’s...............................................36 Chocolate Shoppe Ice Cream...............13 Delaney’s....................................................23 Fraboni’s Italian Specialties & Delicatessen..........................................38 Hilldale........................................................33 Hop Haus Brewing Co...............................43 Imperial Garden West................................5 Jordandal Cookhouse...............................6 Lombardino’s Italian Restaurant & Bar...................................33 Manna Café & Bakery..............................48 Mariner’s...................................................... 36 Max’s Farm Table........................................ 44 Mid Town Pub.............................................. 15 Nautigal......................................................36 Nick’s Restaurant.......................................23 The Nitty Gritty...........................................29 Nonno’s Ristorante Italiano......................24 Norske Nook...............................................41 North & South Seafood & Smokehouse..........................................29 The Old Feed Mill Restaurant..................35 Old Sugar Distillery......................................7 Oliver’s Public House................................27 Opus Lounge.............................................35 Otto’s Restaurant & Bar............................40

Pasqual’s Cantina............................ 30 & 31 Pizza Brutta.................................................16 Quivey’s Grove..........................................53 Red Elephant Chocolate.........................12 Sa-Bai Thong..............................................17 Sardine........................................................37 Smoky’s....................................................... 11 Tempest Oyster Bar...................................39 Tornado Steak House................................39 Villa Dolce..................................................53 Vintage Brewing Co..................................10 Wollersheim Winery & Distillery.................5

services

Badger Barter............................................57 Coachman’s Golf Resort & Event Center–The Hampshire House............34 Dane County Credit Union......................56 designCraft Advertising...........................57 Drake & Co. Staffing Solutions................57 Elizabeth H. Winston Ph.D., LLC................49 Garden Search & Rescue........................56 Madison Taxi..............................................41 Monroe Street Framing.............................49 Open Door Center for Change, LLC......18 Renu............................................................21 Tadsen Photography..................................9 Towns & Associates, Inc............................45 Union Cab..................................................56

shopping

American Provenance.............................47 Anthology...................................................47 Artisan Gallery...........................................34 Cambridge Winery...................................14 Cluck the Chicken Store..........................52 Farley’s House of Pianos...........................56 Fitchburg Center.......................................64 The Gingko Tree.........................................46 Hilldale........................................................33 Karen & Co./Sassafras................................5 Little Luxuries..............................................46 Mystery To Me..............................................7 National Mustard Museum......................58 Playthings...................................................51 The Regal Find........................................... 11 ReThreads...................................................32 Stone Fence...............................................46 UW Provision–The Meat Market.................2 Vanilla Bean...............................................22 Wollersheim Winery & Distillery.................5 z.bella Boutique.........................................47 Zip~Dang....................................................19

CONTEST Win a $50 Madison Originals® Gift Certificate!

Question: What Madison business owner previously taught science in New Glarus?

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

Contest deadline is June 17, 2016. 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, “What Madison business owner previously taught interior design at Madison College?” is Tiffany Esser of Momentum Floral & Décor. A $50 Madison Originals® Gift Certificate was sent to each of our winners, Diane Backes of Madison and Brian R. Bunbury of Barneveld.

CONGRATULATIONS! 62 | m a d i s o n e s s e n t i a l s m a g a z i n e

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