Now people are saying, “OK, I can't go to a museum, I can’t go into a space. But on Instagram, I just go on my phone, and all this history is accessible to me.” They’re seeing a different perspective on how Ghana was. A lot of times they don’t have these photos or have access to them, so how are they going to see these moments? Or even the different traditional music? You’ll see documentation from other databases on YouTube, and I’m able to place those on our page. Like – Louis Armstrong, he pe

American Players Theatre chose an imaginary hang with several of Shakespeare’s headliners to welcome us back to the Hill Theatre in Spring Green this summer. James DeVita wrote "Improbable Fiction" early in the pandemic using Shakespeare's own words and characters.

The Corner Table: Reopening Sardine is a limited series. For this first episode, we interviewed Sardine's co-owners John Gadau and Phillip Hurley about what it was like to shut down for over a year.

The husband and wife team of Matt and Clare Stoner Fehsenfeld founded Quince & Apple in Madison, Wisconsin, in 2009. Their delicate, not-too-sweet preserves often include tea — peach chamomile, tart cherry and white tea, figs and black tea — and aromatic elements. They’re designed to pair with cheese, crackers and cured meats. (Part of a five-part package)

Staff described violent outbursts that sometimes became physical, tirades in front of diners, threats and unpredictable rage.

“46 Plays” moves with lightness. Director Jen Uphoff Gray’s cast appears visibly thrilled to be on a stage. Simmonds is a fantastic singer; González could do stand-up comedy for real. Everyone is a chameleon.

To hear some restaurateurs tell it, the problem with COVID safety in restaurants is not about masks. It’s about messaging. “There’s still a lack of confidence,” said Craig Culver, co-founder and retired CEO of Culver’s, a Wisconsin-based fast food franchise with 796 locations nationally.

Garibaldi Mexican Restaurant is on all the apps: EatStreet, Uber Eats, DoorDash, Grubhub. Every order helps, but Erik Francisco Doroteo would really prefer that customers call. “The deliveries always take a commission."

“We’re grinding through this for the pleasure of being able to do what we do for a living when this is over,” said Evan Dannells, chef/owner of Cadre. “As proud as we are that we’ve been nimble and able to explore areas of creativity, that we’ve diversified, I want to make sure the tone is not that we’re OK. None of us is OK. We’re on the cusp of mass closings. And nobody’s going to do anything until lots of restaurants start closing.”

Plant-based “meat” is trying for similarity, while Culver's Harvest Veggie burger looks and tastes like vegetables, cheese and grains. That seems to be the point.

“Workers call and they’re so angry,” Koenig said. “They want to know who it was they work with who tested positive. But it’s not their right to know that information unless it affects them.”

Over the past few weeks, restaurateurs across Madison have been raising a chorus of frustration over the tactics of third-party delivery companies like DoorDash, Grubhub and Postmates.

Two summers ago, five days past her due date, Alisa Toninato stood at the outer edges of an iron pour in Cambridge, Wisconsin. She was uncomfortable, and not just because her daughter, Rhea, wouldn’t arrive for another week. She wanted to get in on the action.

"Being Forward" reflects a cultural aesthetic that feels particular to Madison—progressive values, deep local ties and a view of the future with a healthy respect for the past.

Whether they needed it or not, what lattes got in 2017 was a sprinkle of fairy dust. In early November, reports began to emerge about shiny gold and holographic-looking “diamond cappuccinos” made at Coffee by Di Bella in Mumbai. A reflection of the shimmery rainbow trend in baked goods and unicorn-themed blended frozen drinks, these blingy capps looked like latte art made with a melted disco ball.