The Dish - The Education Edition, 2025

THE EDUCATION EDITION THE DISH

The Dish Magazine is part of the Wisconsin Union Directorate’s Literary Arts Committee. We would like to thank the Literary Arts Committee Director, Brianna Rau, as well as our Advisor, Tony Wise, for their support.

LETTER FROM THE EDITOR

Dear Readers,

Welcome to The Dish Wisconsin: The Education Edition! If there’s one thing I’ve learned in my time at UW-Madison, it’s that food has a way of bringing us together—whether it’s a shared pizza during late-night study sessions, a coffee run between classes, or a homemade dish that reminds us of home. No matter our major or minor, food is at the heart of our experiences, fueling our minds and creating memories along the way. That’s why this edition is dedicated to connecting our academic passions with the food we love.

Ever since high school, food has been my language—not just on my plate, but in my writing. Growing up with a father who owns several restaurants in Milwaukee, Wisconsin, I knew that food would always be a part of me. From reviewing restaurants for my school paper to diving into global food cultures through my studies in International Studies and Journalism, food has always been more than just sustenance to me— it’s a story, a lesson, and a way to experience the world. Now, as Editor-in-Chief of The Dish Wisconsin, I’m excited to bring that passion to this edition, alongside a team of writers who share the same love for both learning and eating. In this special edition, we’re exploring how different majors at UW-Madison connect with the world of food. Business majors will uncover the latest restaurant openings and industry trends. Environmental Studies students will dig into sustainable farming and organic foods. Science enthusiasts will break down the chemistry of flavors, and History majors will take us on a journey through Wisconsin’s rich culinary traditions. No matter what you study, there’s a story here for you. Food isn’t just about eating—it’s about learning, connecting, and experiencing the world in new ways. So grab your favorite snack, settle in, and let’s explore how education and food intersect in ways you may have never imagined.

Natasha Davis - Editor In Chief

SLOW FOOD x DISH

Two

UW organizations collaborate for a family meal

Slow Food UW is a student-run nonprofit organization at the University of Wisconsin–Madison, dedicated to providing good, clean, and fair food to the Madison community. Founded in 2007 by Genya Erling, the organization began as a small group of students bringing local foods from Southern Wisconsin farmers to campus. Over time, it has expanded into a bustling food hall with a team of over 50 student employees, including chefs, cashiers, and interns, bringing all types of students and majors together for community meals every Monday for dinner and Wednesday for lunch.

The mission of Slow Food UW is to set itself apart from the broader Slow Food movement by providing good, clean, fair food at an affordable price for all. The organization operates various programs, such as the Market Basket Program, which addresses social, racial, economic, and health barriers exacerbated by the coronavirus pandemic by providing accessible local food options.

Slow Food UW offers educational outreach and social justice initiatives, including internships that create lasting connections between UW students and South Madison farmers.

By fostering a community centered around sustainable and equitable food practices, Slow Food UW continues to make a significant impact on campus and in the broader Madison area.

I’ve been a member of each of these student organizations since the beginning of my time here at Madison, over 3 years ago. Now nearing the end of my college career, I find myself not only the Editor-In-Chief of a food magazine that made me realize how much I loved to write, but also the Communications Director of a community that allowed me to connect with so many wonderful people who share the same passions as I have.

This past 2024 fall semester, I combined these two interests and hosted an event showcasing the skills of Slow Food UW while also promoting The Dish spring 2025 print issue. Regulars at Slow Food were introduced to the existence of The Dish, seeking more writers from an existing pool of food-lovers. Over 50 people attended the event, raving about the meal while reading past copies of The Dish. Many people asked for the recipes, which are now released below! These individual dishes were combined to create a comforting fall meal that’s perfect for the cold Wisconsin winters.

SPRING FLING ARGULA SALAD

5 ounces of fresh arugula— a peppery kick!

1/4 cup toasted almonds—bring that crunch factor up a notch.

Freshly shaved Parmesan cheese— everything’s better with cheese.

Optional: cherry tomatoes, thinly sliced radishes, or whatever veggies make your heart sing.

For the zesty lemon vinaigrette:

1/4 cup extra virgin olive oil—the good stuff.

2 tablespoons of freshly squeezed lemon juice

1 teaspoon Dijon mustard—fancy, huh?

1 teaspoon honey—just a touch of sweetness.

1 small shallot, finely minced—keep it classy!

Salt and freshly ground black pepper—to taste, of course.

Directions

Toast those almonds: In a small skillet over medium heat, toast the almonds until they’re golden and fragrant. Keep an eye on them—they like to go from “perfect” to “burnt” in seconds.

Shake up the vinaigrette: In a jar with a tight-fitting lid (or a bowl if you’re feeling daring), combine the olive oil, lemon juice, Dijon mustard, honey, and

minced shallot. Add a pinch of salt and a dash of pepper. Shake or whisk until everything’s harmoniously blended.

Assemble the masterpiece: In a large salad bowl, toss the arugula with the toasted almonds and any optional veggies you’ve chosen. Drizzle the vinaigrette over the top and toss gently—no one likes a bruised leaf.

Cheese it up: Finish with freshly shaved Parmesan. Serve immediately and watch it disappear.

This salad is the perfect way to welcome spring or complement a fall dish. It’s light, zesty, and just a little bit sassy. Enjoy!

- Natasha Davis

VEGAN SHEPHARDS PIE

The veggie-packed filling

4 tbsp vegetable oil, divided

1 lb shiitake mushrooms, torn into pieces – These are the “meat” of the pie. Yes, mushrooms CAN be meaty—don’t fight it.

1 large onion, diced – The base of every good decision (and recipe).

2 celery stalks, finely diced – Add crunch before the mush.

2 parsnips, chopped into ¾-inch pieces – Underrated veggie of the year.

1 small butternut squash, cubed

6 garlic cloves, minced – Vampire-proof kitchen.

1 tbsp tomato paste – Adds a splash of drama

1 tbsp white miso paste – Secret weapon alert!

½ cup red wine – A splash for the pot, a sip for you.

1 cup dry green lentils – These little guys hold the whole thing together.

2 tbsp all-purpose flour – For that gravy-like magic.

4 cups vegetable stock – Liquid gold.

Kosher salt and pepper – Your BFFs.

The mashed potato crown

2½ lbs gold creamer potatoes, peeled – These bad boys are buttery even when they’re not.

Kosher salt – don’t want it to be bland!

¼ cup olive oil

3 garlic cloves, minced

2 sprigs fresh thyme – Fancy garnish, optional wisdom.

6 tbsp vegan butter – extra butter = extra love.

¼ cup parsley, chopped – For a pop of green that says, “I tried.”

Step 1: Build your veggie empire.

Heat 2 tbsp oil in a big, heavy pot over medium-high heat. Toss in the mushrooms and let them get golden and fancy—like they’re on a spa retreat. Remove and set aside. Add the remaining oil, then the onion, celery, parsnips, and squash. Stir until your kitchen smells so good your neighbors “accidentally” knock on the door. Stir in the garlic, tomato paste, and miso. Watch the magic unfold. Deglaze with wine like a total pro. Sip some, because you earned it. Add lentils and sprinkle flour like a fairy dusting magic. Stir. Add stock. Let everything simmer until the lentils are tender. Season with love (aka salt and pepper).

Step 2: Mashed potato heaven.

Boil potatoes in salty water until fork-tender. Drain them like a boss. Then heat olive oil with garlic and thyme. Your house now smells like an herb garden. Discard the thyme (it’s done its job). Mash potatoes with the garlic oil and vegan butter until silky. Stir in parsley, but don’t overthink it—it’s just garnish.

- Natasha Davis

Step 3: Assemble like a pie ninja.

Pour the filling into a dish. Spread it out like you’re frosting a cake. Top with potatoes, using a fork to make fun swirls. Swirls = crispy bits = joy. Bake at 425°F for 20 minutes, or until the top is golden and your patience is gone.

Step 4: Bask in your glory.

Let the pie cool slightly so it doesn’t burn your tongue (again). Serve it up, and watch everyone swoon over your plant-based masterpiece.

PUMPKIN PECAN PIE SQUARES

For the crust:

1 cup all-purpose flour

1/2 cup old-fashioned oats—personally I’m partial to Quaker Oats.

1/2 cup packed dark brown sugar—bringing that deep, molasses-y goodness.

1/2 cup unsalted butter, softened

For the filling:

1 can (15 ounces) pure pumpkin puree—not the pie mix, we’re going pure here.

1 can (12 fluid ounces) evaporated milk—making things creamy without the cream.

2 large eggs, beaten

3/4 cup granulated sugar—the sweet

1/2 teaspoon salt—the balance

1 teaspoon ground cinnamon—the warmth.

1/2 teaspoon ground ginger—the zing.

1/4 teaspoon ground cloves—the spice

For the topping:

1/2 cup packed dark brown sugar

1/2 cup chopped pecans— more crunch!

2 tablespoons unsalted butter, softened—more butter, because why not?

Preheat and prep: Set your oven to 350°F (175°C).

Line a 9x13-inch baking pan with aluminum foil, extending the foil over the edges—like a little foil hammock.

Make the crust: In a large bowl, combine the flour, oats, & dark brown sugar. Cut in the softened butter until the mixture resembles coarse crumbs—think sandy beach . Press this mixture firmly into the prepared pan to form a crust. Bake for 15 minutes until it’s set & slightly golden.

Prepare the filling: In another bowl, whisk together the pumpkin puree, evaporated milk, beaten eggs, granulated sugar, salt, cinnamon, ginger, and cloves. Pour this pumpkin party over the baked crust.

Bake: Return the pan to the oven and bake for 20 minutes. While the filling is baking, mix together the dark brown sugar, chopped pecans, and softened butter until crumbly. After the 20 minutes are up, sprinkle this mixture evenly over the partially baked filling.

Final bake: Pop it back into the oven for an additional 20-25 minutes, or until a knife inserted into the center comes out clean—no pumpkin goo, please.

Cool and cut: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the foil overhang to lift them out of the pan. Cut into squares and serve.

BEST GROCERY STORES IN MADISON

Best Value

The mowst important thing college students pay attention to at a grocery store are the prices. Stores with good prices are favorites among those who want to maximize how much they can get for their dollar. While, unfortunately, there are no large value stores near campus, Madison is home to stores farther from the isthmus where students can save. On both ends of the new bus rapid transit line A, Aldi is a value store favorite. The company’s focus on efficiency and private label items keeps prices low, making it a popular choice for students. Although you’re in for a no frills shopping experience, the savings certainly make up for it.

Most Conventient

With cost at the highest priority for college students when looking for a grocery store, a convenient location is a likely second. Because of UW’s close proximity to the center of Madison, many students are within a close walking distance to a couple centrally located destinations. Fresh Madison Market, at the corner of University Ave and Lake St is a popular choice for those who live on or near campus. Its close connectedness to countless bus lines, like the 80, 81, and 38, among others, makes it an easy stop for many students. Target on State St. is another convenient location that, despite its size, carries many essential items. It’s also a short walk to many of the same bus lines as Fresh Madison Market. Along with that, Capitol Centre Market at Broom St. and Dayton St. is another convenient walk for those who live closer to the capitol.

Biggest Selection

One of the large disadvantages of the grocery stores close to campus are their small sizes. Madison Fresh Market, Target, and Trader Joe’s all suffer from limited shelf space due to their small floor plans. For those looking to buy all their groceries in a one-top-shop, Madison is home to a few supermarkets which host endless selection. Hy-Vee on the east side of town, just off the new rapid A line is a great spot for those who are looking for as much variety as possible. On the east side, off the D line, Woodman’s is an alternative option which boasts a big selection and competitive prices. Somewhat closer to campus, Pick ‘n Save provides a more traditional supermarket setting on Park St. Located just off the B bus line, it’s also easily accessible from the heart of campus.

Where to shop for groceries in Madison is a question all students face. It seems like no single store checks all the boxes for that perfect store. Different grocery stores appeal to customers through different means. Here on campus, students majoring in consumer behavior & marketplace studies identify the various factors customers value when shopping for food. The research they do informs where stores open up, what they sell, and how they advertise. This list will help you think like consumer behavior and marketplace studies major, while exploring some top grocery stores in Madison. While no store can offer everything, Madison is home to a wide variety of grocery stores that serve any need.

Most Interesting

A fan favorite store with a fun and unique selection is Trader Joe’s on Monroe St. Accessible by the D and E lines, Trader Joe’s is a popular choice for students looking to find interesting and seasonal items. No two trips to Trader Joe’s are ever the same. Every week, they stock new items that can’t be found anywhere else. Another plus for Trader Joe’s is the portions of many of their items, which are the perfect size for individual buyers. Along with that, their freezer section is full of variety. Besides the usual frozen meats and vegetables, Trader Joe’s stocks pastas, dumplings, tacos, countless rice dishes, and so much more. If you’re looking to try something new and different, Trader Joe’s should be top of the list.

Best International Selection

For those looking to expand their culinary horizons or get a taste of home, Madison hosts a few stores which specialize in international foods and ingredients. Fresh Mart on University Ave. stocks food from all around the world. Middle Eastern, Indian, Chinese, and African ingredients are just some of the varieties Fresh Mart sells. Their wide selection makes it a perfect store for anyone looking for those ingredients that aren’t sold anywhere else. On Park St., Asian Midway Foods and Oriental Shop are two popular locations specializing in Asian ingredients. Their relative proximity to campus makes them good choices when looking for a convenient option.

Most Responsible Practices

Those looking to shop responsibly might be interested in Willy Street Co-op, a store owned and operated by its membership of owners. They operate along a service of cooperative principles, which include open ownership, democratic control, concern for community, and independence, among others. The nearest location to campus, is located on the east side -- a hike for many students, but the positive impact the store creates is far reaching. It is accessible by the C bus, and a short walk from the A and B bus lines. Many of the items the store carries are locally sourced, from farmers around the area. With the ability to take action in the management of the store and support local suppliers, Willy Street Co-op is a perfect spot for those looking to support their Madison community.

MADISON’S HIDDEN FOOD GEMS

Where to find some of our city’s hidden food

spots

There’s no question that Madison’s food scene is one of a kind. Even in our bustling campus bubble, you can find several cuisine options and about any kind of fun drink possible — coffees, bubble teas and smoothies. Madison extends further than just the State Capitol or Regent Street; there’s so much to see outside of campus grounds. What makes Madison’s food so special are the hidden gems that lie low outside of the UW-Madison campus. Whether by foot, bike, bus or car, these restaurants and cafes will grow your curiosity about this city. The five spots below share such a unique casual dining experience you will end up telling all your friends to go too!

Lakeside St. Coffee House’s two-floor building sits cozily near the south edge of Lake Monona. It’s a cozy café offering a welcoming atmosphere — living room furniture, local art covering the walls and occasional live music performances. Their tasty food and comforting caffeinated beverages are perfect for a quick bite or for spending a chill morning with friends. Known for its coffee, teas and sandwiches, Lakeside St. Coffee House is a favorite spot for casual get-togethers and a quick café excursion to do some homework or study.

Known in English as “The Bay of the Descending Dragon”, Ha Long Bay is a popular Vietnamese and Thai fusion restaurant offering an extensive menu of different pho, curry and noodle dishes. Although currently closed due

to interior renovations, you can still enjoy their conjoined menu at the Little Palace, an Asian fusion restaurant located at 225 King Street in the Willy Street neighborhood. Known for many dishes like their spring rolls and their generous portions, it’s the go-to comfort meal.

Whether after grocery shopping at Trader Joe’s or at the vibrant stores on Monroe Street, Marie’s Soul Food is a great place to make a pit stop for food. Marie’s Soul Food serves comforting southern food classics like fried chicken, collard greens and mac & cheese. Appreciated for their portion options — snack-sized or a full dinner course — Marie’s maintains authentic flavors and is the perfect spot for anyone craving consistent homestyle cooking.

Green Owl Cafe is Madison’s only all-vegetarian and vegan restaurant. They offer a variety of globally-inspired dishes, a full-service bar and outdoor patio. Green Owl Cafe is also known for its creative plant-based entrees like the grilled jackfruit burrito as well as their burger and sandwich options. Their eco-friendly practices combined with their inclusivity approach make Green Owl Cafe the ultimate place to venture out and try something new.

Initially opening in 2018 as a food cart, Les Délices De Awa offers a culinary experience unlike anything else in Madison. The chef, Awa Sibi, founded her restaurant with intentions of bringing her version of authentic West African cuisine to an area that lacked it. They are known for many plates such as jollof rice, peanut stew and plantains. According to their website, this spot is way more than just a restaurant, it represents a cultural hub. Renowned for their rich, flavorful cuisine and hospitality, it brings someone’s own taste of home to Madison.

INTERNATIONAL CUISINE

Paul’s Pel’meni serves students comfort food

After a long day of classes, students craving an affordable yet delicious spot to catch up with friends or simply take a moment to relax can look no further than Madison’s best Russian restaurant: Paul’s Pel’meni. Located just off State Street and merely minutes from campus, this spot has weaved its way into the hearts of many UW-Madison students. Their prices range from $1 to $10, and the counter accepts the RedCard meal plan this year for students on a budget this year too. Paul’s late hours serve as a great option for those with classes in the evenings as well! The hype of Paul’s may be surprising to many since their menu includes just one thing: dumplings. Yet with a wide range of fillings and toppings like beef, potato, cilantro and vinegar, it’s a deliciously customizable meal! Their slogan, “do one thing and do it well,” is a true testament to their devotion to authentic Russian cuisine. The next time you’re searching for a late-night comfort meal, look no further than the best–Paul’s!

- Lauren Goulette

ENTREPRENEURSHIP Keeping Madison Fresh: A Comfort Fuel Review

Madison’s restaurant offerings are constantly evolving. Every year, the collection of places to grab a bite near campus grows. This is thanks to the strong entrepreneurial spirit of local business owners who identify just the right type of place a student would want to try.

New to Madison this year, Comfort Fuel is the perfect place to grab a bite to eat on one of those long study days. Co-founded by UW Economics alum Doug Hamaker, Comfort Fuel represents exactly what makes the restaurant offerings in Madison so special. Located just off State St. on the first floor of The Hub apartments, Comfort Fuel is at the heart of many of the best food options near campus. The atmosphere in the restaurant is relaxed, perfect for studying for that upcoming exam.

Focusing on breakfast and lunch offerings with an emphasis on healthy eating, Comfort Fuel is perfect for those who want to stay energized with only the best food. They sell breakfast classics like bagels and breakfast sandwiches, but they also offer a wide range of unique items– like their variety of breakfast burritos. Some are more traditional, but others, like their Korean Pork Belly Breakfast Burrito take a twist on the morning classic. Their lunch items include a diverse range of sandwiches, wraps, and bowls. To top it all off, Comfort Fuel sells an impressive variety of açaí bowls, crafted for any taste. Even better, all breakfast and lunch items are sold all day.

When I visited, I ordered the Chicken Bacon Avocado sandwich which I thought was flavorful and a good amount of food for the price. Comfort Fuel sticks to their healthy mission with their sides too, offering either roasted potatoes, a side salad, or fruit. I got the potatoes and thought they were much better than a typical french fry; I’d order them alone if they sold them.

If you’re looking for a new place to study for a while or just hang out with friends, while not feeling guilty about the ingredients in the food and not breaking the bank, then Comfort Fuel is just the spot for you! Their warm atmosphere, good food, and competitive prices make Comfort Fuel a top State St. spot. While you’re there, you can channel the entrepreneurial energy to get all your work done.

- James O’Toole

NEPALESE RESTAURANT SHINES IN MADISON

How history is written with a dish

Himal Chuli is the name of the 18th-highest mountain in the world. But few people know that the name also means “kitchen of the mountains” in Nepali. For Madison residents, however, Himal Chuli is better recognized as a beloved restaurant. Located at 318 State St., it has been serving fresh, flavorful Nepalese cuisine for decades.

Walking down State Street, Himal Chuli is hard to miss. Its red awning stands out against the building’s stone-colored exterior. Inside, the restaurant exudes warmth, with cozy seating and a welcoming atmosphere. Known for its delicious, home-cooked meals, Himal Chuli holds a distinction that many might not realize—it was the first Nepalese restaurant in the United States. Since opening 35 years ago, it has cultivated a rich history.

Krishna and Bishnu Pradhan founded Himal Chuli in the 1980s, later passing the business to their daughter, Jalashree Pradhan, an acupuncturist and practitioner of Chinese herbal medicine. Today, it’s difficult to imagine a downtown Madison without chains like Starbucks, Sweetgreen, or Conrad’s. But when Jalashree reflects on the early days of State Street, she recalls a very different landscape—one lined with mom-and-pop restaurants, family-run cafés, and the budding success of Himal Chuli.

The restaurant’s story began when Krishna Pradhan arrived in Madison in 1972 to complete a Ph.D. in linguistics at the University of Wisconsin-Madison. Jalashree, then eight years old, joined him in 1975 along with other family members.

“We were all separated for quite a few years,” she said.

Eventually, Krishna became an English professor at UW-Madison, where he taught an intensive Nepali study course each summer. The course traditionally ended with a celebratory dinner prepared by Bishnu, who frequently received praise for her cooking.

“People always said the food was so good and that we should do something with it—like start a restaurant,” Jalashree said.

In 1982, the Pradhans began selling their food at Madison block parties—and quickly discovered their popularity.

“We would run out!” Jalashree recalled.

Their homemade pakoras, samosas and momos became local favorites. The family also operated one of Madison’s first food carts before food trucks were a city staple.

“Before there were food trucks, we had a food cart,” Jalashree said. “It was built with wood by my brother. We had to put it on a hinge and drive it downtown to Library Mall.”

For three years, the food cart served as Himal Chuli’s base of operations. It was a true family affair.

“My brothers would haul the cart downtown before school,” she said. “We had a stove inside, and my mom would cook fritters and momos on-site.”

With such success, it became clear that a permanent restaurant was necessary. Krishna found a space on State Street and decided to open Himal Chuli.

At the time, Jalashree was away at college, returning in the summers to help. Initially, the restaurant operated differently—customers ordered from daily specials listed on a whiteboard, and the eatery did not offer sitdown service.

“One challenge was organizing a family-run business,” she said. “We had to figure out who did what. In the beginning, we shared all responsibilities and learned as we went.”

If the food cart was a success, the restaurant proved even more so. Himal Chuli became a staple for students seeking healthy, affordable meals. Many even found jobs there, including international students from Nepal, some of whom went on to become doctors, professors and engineers.

“One of them, I happened to marry,” Jalashree said with a laugh.

State Street has changed over the years, with independent businesses making way for corporate chains. However, some establishments, like the Parthenon, Plaza Tavern, Paul’s Club and the Majestic Theatre, have stood the test of time—just like Himal Chuli. Through it all, the restaurant’s menu has remained true to its roots. Jalashree highly recommends the momos—steamed dumplings filled with spiced meats or vegetables. In the 1990s, Bishnu’s vegetable momos (momocha) were recognized among Bon Appétit’s top 100 foods.

Today, State Street boasts a variety of international cuisines, a testament to the contributions of immigrant and family-owned restaurants. Himal Chuli’s legacy extends beyond food—it is a story of community, resilience and lasting connections.

For history majors, the restaurant offers a compelling case study in cultural preservation and migration. It illustrates how food serves as both a personal and communal anchor, bridging traditions across continents. The Pradhan family’s journey—rooted in academia and intertwined with Madison’s ever-evolving landscape—demonstrates how history is not just studied but lived, tasted and shared.

Restaurants may come and go, but those that endure become integral parts of their communities. Himal Chuli is more than a place to grab a meal; it’s a comforting space where students gather before exams, professors reflect over lunch and newcomers find a taste of home. It is a piece of history—one that continues to be written with every dish served.

- Rachel Lichter

WHERE WE LIVE SHAPES WHAT WE

EAT

Geography isn’t just about maps and landscapes—it’s about how the places we live shape our lives in ways we might not even realize. Nowhere is this more apparent than in the world’s Blue Zones, those rare regions where people routinely live well past 100 years old. From the mountainous terrain of Sardinia in Italy to the tropical coastline of Costa Rica’s Nicoya Peninsula, these places tell a fascinating story about how our environment influences our diet and longevity.

GEOGRAPHY

WHAT ARE BLUE ZONES?

You may have heard of Blue Zones, a term coined by researcher Dan Buettner, to describe five areas where people tend to live the longest and healthiest lives: Okinawa, Japan

Sardinia, Italy

Nicoya Peninsula, Costa Rica

Ikaria, Greece

Loma Linda, California, USA

Each of these places has its own unique culture and geography, but they all share something in common: a lifestyle that encourages longevity, especially when it comes to food.

MEETS LONGEVITY

The Climate Shapes the Crops

Many Blue Zones have mild, temperate climates that allow for year-round farming. This means fresh, plant-based foods like sweet potatoes in Okinawa and beans in Nicoya are dietary staples.

Living by the Sea &

Healthy Fats

If you live near the ocean, seafood is naturally a large part of your diet. Places like Okinawa and Ikaria have easy access to fish, which is packed with omega-3 fatty acids that are great for your heart.

Mountains Keep You Moving

- Natasha Davis

If you’ve ever visited a hilly town, you know that walking is just part of life. In places like Sardinia, the rugged landscape means residents get a daily dose of exercise just by going about their routine. This natural activity helps keep them strong and healthy well into old age.

Rich Soil = Nutrient-Packed Food

Some Blue Zones, like Ikaria and Nicoya, have mineral-rich volcanic soil that produces high-quality fruits and vegetables. This makes their locally grown food more nutritious and delicious.

WHAT WE CAN LEARN FROM BLUE ZONES?

So, what does this all mean for the rest of us? Well, geography majors—or really, anyone interested in health—can take inspiration from Blue Zones to better understand how our environment influences our well-being. Studying these regions helps us see patterns in diet and lifestyle that we can apply to our own lives, no matter where we live. In a world filled with fast food and sedentary habits, the Blue Zones offer a different path—one that emphasizes fresh food, natural movement, and a deep connection to the land. And who knows? Maybe by taking a page from their book, we can all add a few more healthy years to our lives.

MMM CHEMICALS

Food cannot be chemical-free

One of my favorite experiments goes like this: combine cinnamaldehyde, anethole, eugenol, and linalool in a metal pan. Heat the mixture for 5 minutes. After the mixture cools to 23℃, transfer into a permeable cotton bag. The bag is steeped in a solution of 20 g sodium chloride and 2000 mL boiling water for 30 minutes. Finally, the bag is removed, and then you enjoy with a big bowl of phở (Vietnamese noodle soup). You might wonder, “Why are you combining chemicals with phở?” Those familiar with phở might ask, “Doesn’t phở seasoning comprise of cinnamon, star anise, clove, and coriander seed?” Yes, you’d be half right. The chemicals I mentioned occur naturally in those spices. For centuries, spices have made food more flavorful, complex, and appealing. Spices are comprised of a variety of chemical compounds. Each spice contains a primary chemical responsible for its flavor and aroma. For cinnamon, it’s cinnamaldehyde; star anise, anethole; clove, eugenol; and coriander seed, linalool (Figure 1).

Growing fears of chemicals in marketing

Spices are one example of how chemicals exist in food, even if we are not aware of what the exact chemicals

- Brittany Trinh

are. A common piece of nutrition advice is, “Don’t eat anything with ingredients you can’t pronounce.” Although this is aimed toward encouraging us to eat fewer processed foods, some people started interpreting it literally. Gradually, food marketing shifted to use words and phrases like toxic, poisonous, and full of chemicals to describe “bad” foods and clean, chemical-free, and natural for “good” foods. Unless you’re talking about dirt or harmful bacteria, “clean” doesn’t indicate anything about a food’s nutrition. The terms “chemical-free” and “full of chemicals” are meaningless, as everything we eat, drink, live, and breathe is made of chemicals. Food companies try to convince us that “clean” and “chemical-free” foods are healthier than they are. Calling something “natural” means occurring in nature, which doesn’t necessarily mean it’s healthy for you. Understandably, people are more likely to choose products that promise a healthier lifestyle, but these words and phrases are not useful indicators of healthy foods. The word “toxic” when used in food marketing has a different meaning than in chemistry. In food marketing, “toxic” is used when an ingredient, process, or food is considered “bad.”

The difference between poison and toxicity

From a chemical perspective, poisons are substances that can cause harm. In chemistry, we have a saying: “The dose makes the poison.” This means that every chemical can be poisonous, but it depends on the amount, duration, and route of exposure. Route of exposure includes inhalation, skin/eye contact, and swallowing. Toxic refers to how strong a poison or chemical is. The toxicity of a chemical is quantified by its median lethal dose or LD50, which can be found on its safety data sheet. The LD50 is the dose by body weight (usually milligrams of a substance per kilogram of body weight) required to kill 50% of a group of test animals. LD50 values are usually tested orally in rats, and can vary depending on the type of animal and route of exposure. It is important to note that the LD50 only indicates immediate, or acute, toxicity. That means that we can’t use LD50 values to extrapolate any long-term exposure effects of a chemical. Although animals are physiologically different from humans, the degree of immediate toxicity will probably be similar for humans. In general, the smaller the LD50 values, the more toxic the chemical. Chemicals that are considered to be relatively non-toxic have very large LD50 values. For example, water, one of the least toxic chemicals,

becomes toxic at very high doses. The LD50 of water is 90000 mg per kg (mg/kg) of bodyweight (1.6 oz/ lb), measured orally in rats. In humans, symptoms of water intoxication can develop after drinking 1 gallon of water within 1 to 2 hours. Table 1 shows some other common chemicals that we consume regularly.

What about synthetic chemicals?

You might be concerned about synthetic, or “unnatural” chemicals in foods. Synthetic chemicals are man-made rather than naturally occurring, but that doesn’t make them inherently bad or harmful. For example, Vitamin C, also known as ascorbic acid, naturally occurs in citrus fruits, but it can also be synthesized and made into vitamin C supplements, like Airborne or Emergen-C. The same principle of toxicity applies to both natural and synthetic chemicals. Everything we eat is made of many chemicals. Some chemicals you may recognize and can pronounce, and some you may not. Instead of being fearful of them, we can learn how chemicals and chemical processes bring flavor to the foods we enjoy. You can start by learning more about the chemicals contributing to your favorite spices in the infographic below. Now, go forth and make some good soup.

A SPEECH PATHOLOGISTS GUIDE TO CHEWING Exploring

the mechanics of digestion

Have you ever wondered what happens to food once you eat it? In the job of a speech pathologist, the consumption of food is not always the first thing that comes to mind when regarding the role of communication sciences and disorders. Second year speech pathology graduate student clinician and former Hilldale undergraduate research fellow, Olivia Goulette, is quite familiar with these conditions, “Swallowing is a huge factor for a lot of speech-pathologists. Most disorders directly affect their speech as well.” Yet, the concern of swallowing both food and liquids are prevalent to this career. This knowledge, while interesting, might have you reconsidering the ways you consume food. Here are five facts regarding the study of speech pathology and our daily rituals of eating:

When Food Goes Down “The Wrong Pipe”

We all know it: the uncomfortable feeling of swallowing a piece of food, only to be met with difficulty and discomfort. This is called “aspiration”.

“Aspiration occurs when the food goes down your trachea to your lungs, instead of your esophagus to your stomach”, Goulette says. “Older people are often at a higher risk for aspiration pneumonia, though years of proper oral care are vital to help prevent this risk.” With lack of proper dental attention, bad bacteria can go down with the food or water, which can later on enter the lungs and cause discomfort similar to chest pain.

Feeding As Therapy

Speech language pathologists do something called “feeding therapy”, that assists children with swallowing disorders. “The process includes putting an emphasis on the sensory and/or functional deficits a child may be experiencing that limits the nutritional intake they should be receiving,” says Goulette. The goal is to help teach a child how to eat or eat better.

- Lauren Goulette

Difficulty Swallowing

Dysphagia is a condition in which there is difficulty swallowing food or water. In some cases, swallowing may be impossible. Similar to the feeling of “aspiration”, this issue stems from the esophagus and throat.

Barium As Treatment

How do speech pathologists treat swallowing disorders? They use powder and x-rays. Barium sulfate, a chalky-white powder, is extremely useful in its contrast to the body: it shows up on x-ray studies. In the UW speech pathology lab located in Goodnight Hall on campus, Goulette focuses particularly in the swallowing lab. “The patient will swallow different textures of barium in order to provide a conducive outline in diagnosing various swallowing disorders”. Though mostly flavorless, speech pathologists will artificially sweeten the treatment.

All In The Numbers

Did you know that swallowing uses 26 muscles? Or that humans swallow 900 times a day! While these numbers may be striking, swallowing – like breathing — does not require manual effort. In fact, when you read this – you may swallow unknowingly!

FOOD FROM THE LAB

Uncovering the science behind the food we eat

When you’re walking the aisle at the grocery store or ordering at your favorite restaurant, how often do you think about the ideal cooking temperature for meat, or the precise formulation of Coca-Cola’s top-secret formula? For food scientists, it’s a daily consideration. While it may not seem obvious at first, all the food we eat has been studied and influenced by food scientists. They work everyday to better understand the chemical and biological makeup of food. By doing so, they make our food safer to consume and last longer. From determining the safest preparation procedures in restaurants to balancing a fruit’s nutritional value with its shelf life, the world of food science covers it all

For example, food scientists work to engineer the most efficient growing methods for crops, while also ensuring that organic fruits and vegetables can make to the store fresh. They maximize the crunch of potato chips and write regulations to prevent unwelcome contaminants in bread and milk. This stems from months, or even years, of researching the chemical makeup of foods to better understand the effects they have on the human body.

Here in Madison, the Department of Food Science can be traced back all the way to 1890, when it was called the Department of Dairy Husbandry. Back then, the focus was on training farmers in butter and cheese making.

You might also be familiar with the name Stephen Babcock, the namesake of the Union’s Babcock Dairy. His 1890 butterfat test revolutionized the dairy industry as it became the standard for testing milk quality and pricing it for sale. This discovery along with countless others over decades greatly increased the enrollment and prestige of UW’s food science program. Today, UW-Madison’s food science program is ranked top 10 in the nation.

Badgers majoring in food science can expect to take a wide variety of classes for their major, from the expected chemistry, biology, and nutritional science to more specialized courses like food chemistry, food preservation, and food laws & regulation.

UW’s Food Science Department is constantly evolving and innovating. Just this past fall, they began a new certificate with a focus on fermented foods and beverages. The goal of this certificate, as assistant professor of food science Victor Ujor put it, will provide students “an opportunity to gain unique knowledge and skill sets specific to the fermented foods and beverages industries, as well as broaden their knowledge of the role of fermentation in decarbonizing the economy.”

While it may not be the most talked about major on campus, food science is easily one of the most prevalent areas of UW’s research that impacts our daily lives. After all, we all need to eat! It’s important to remember just how much research and development goes into our food, along with the cultivation, transportation, and preparation infrastructure surrounding it. Maybe the next time a procedure is developed to prevent foodborne disease, or a new tasty variety of fruit is released, we can thank food scientists for all their hard work.

-James O’Toole

ART & EDUCATION

How Art is Alive in Madison’s Food Scene

Finding your own vision, style, personality and identity is foundational to being an artist. Studio classes, critique and art history further an artist’s curiosity about their capabilities and their own imagination. In practice, small decisions like choosing between oil or watercolor paint, canvas or paper material and how much water you add to the pallet is strategic to the finished product. These questions, however, are not only present in an artist’s studio. The same concepts are applied to restaurant presentation and food display. Like a painting, no restaurant is the same – no matter how hard McDonald’s and Starbucks try. In Madison, in particular, art is found across the city’s food scene. From the simple display of cheese curds at the Rathskeller, to the elegant plating of a stake at L’Etoile by the Madison capital, art direction is necessary. Here is a collection of Madison foods that bring art into the display and personality of their creations.

AHAN

Ahan, an Asian-inspired restaurant on Williamson Street cultivates Asian-inspired traditions with locally sourced ingredients. Founded by Jamie Brown-Soukaseume in 2020, Brown-Soukaeume has been active in the Madison food scene since 2011. Now serving as executive chef of Ahan, she has developed a menu of flavor and artistic presentation. The Summer Rolls, a must-order on the menu, captures the restaurant’s style. These delicious rolls include edible nasturtiums from Garden to be, spring mix, radishes, cucumbers, carrots, bean sprouts, cilantro, mint and scallion wrapped in rice paper served with Nuoc cham, a Vietnamese fish sauce, with crushed peanuts for dipping. The transparent paper wrapped around the textured carrots, cucumbers and nasturtiums create a blend of color and symmetry within the dish. The vibrant plate elevates the food, establishing a strong, exciting background.

EASTSIDE FARMERS MARKET

Brought to the Eastside Farmer’s Market by Lovefood Farm, these tomatoes naturally present an abstract blend through color and shape variation. Farmed by Abby and David Bachhuber, the couple prioritizes organic and sustainable practices to source the Madison community with fresh produce. From the Willy St. Coop to Heritage Tavern, Lovefood farm is behind Madison’s access to farm-to-table foods. Lovefood Farms holistic operation allows for earth-created artistic presentation. Individually, each tomato displays a new combination of yellow and orange stripes, a blend of red and purple, or a mixture of light and dark green. The varying size and shape of each tomato shows the individualization of each vegetable. Together, the group of tomatoes create art solely through natural practices. Plus, they taste delicious.

NATTSPIL

The mysterious Nattspil by the Wisconsin capitol building is all about presentation. From the detailed ceiling to the glow of red lanterns, Nattspil carries a cohesive feeling throughout the interior decoration to each plate of food. The brie and apple pizza stick to a neutral pallet while exhibiting deep flavors, accompanied by sage, caramelized shallots and roasted garlic puree. The circular display is both abstract and ordered within the consistency of the pears and the scattered brie slices. To the left, is the flatbread plate with smoked tomato Muhammara, hummus, roasted carrot tarator, oil-cured Moroccan olives, and Turkish pickled beets. The combination of each element brings texture, color and shape to the culinary display and is playfully seasoned with marks that mimic the painterly touch of splatter paint.

HANKS

Packaging is a major contributor to the success of restaurant presentation. Hanks, on the Eastside of Madison, is an elevated burger joint that sticks to tradition. The menu consists of burgers, shrimp po’boys, chicken tenders, shakes and fries, to name a few. But, overall, the checkered paper mixed with the vibrant logo strengthens the creative direction of the brand, ultimately increasing the restaurant’s popularity. The presentation is completed with the bright red trays, bringing back the feeling of 20th century Americana. Of course, the food is incredible as well.

GRAZE

Graze, a seasonally inspired cuisine, brings together the heart of Wisconsin culture and chef Tory Miller’s Korean heritage. The restaurant sits on the Capitol square in downtown Madison with a front seat view of the capitol building. The impressive view is accompanied by even better food. The Dolsot Bibimbap consists of pork bulgogi, crispy fried rice, spinach muchim, market vegetables, kimchi and spicy gochujang sauce, topped with a sunny side up egg. The display is natural yet ordered. The carrots overflow the bowl, and the pork and kimchi sit nuzzled below the golden egg. Each component serves as a changing border as well as a sneak peek to the flavorful food hidden beneath the surface.

- Lenah Helmke

MADSWIRLS

Froyo’s Return to Madison

- Allie Woldenberg

If there’s one thing about Madison’s dessert scene, it’s the sheer amount of ice cream options and utter lack of the closely related chilly treat: frozen yogurt.

Madison’s missing frozen yogurt is due to decreased demand from the shutdown during the COVID-19 pandemic, which closed many chain frozen yogurt shops including Pinkberry and Orange Leaf.

Three seniors at UW-Madison set out to change this. Carli Meltzer, Liv Dupre and Sarah Fieldman are the founders of MadSwirls, a frozen yogurt and soft serve hub right in the heart of downtown Madison.

MadSwirls is housed at Eat the Best Pizza on 711 State Street, in the same building as the UW Book Store. They offer soft serve and frozen yogurt four days a week from 11:00 a.m. to 4:00 p.m.. During these hours you can get a small swirl for just $6, a large for $10, with toppings being .50 cents each. If you’re wanting a sweet treat after enjoying a slice of Eat the Best pizza, this one stop shop is the perfect place for your cravings.

I enjoyed the cookies and cream frozen yogurt flavor, with Oreos on top. The delicious taste and convenience that MadSwirls provides is bound to bring success to this new dessert enterprise in downtown Madison.

MadSwirls has resolved the long lasting frozen yogurt deprivation in the capital of Wisconsin. Check out Madswirls on Instagram @madswirls for more information.

WHERE’S THE FOOD?

Yes, policies really do affect people

We’ve all experienced the struggle of planning a grocery run while on campus, especially if you don’t own a car. Fresh Madison Market is close, but can be expensive, the bus to Trader Joes is unpredictable, and the value stores like Woodman’s or Aldi are so far away, that taking advantage of their budget friendly bulk items is unrealistic.

The issue that we’ve all probably faced is that of food access. The inability for individuals to access affordable, nutritional food is one of the leading causes of negative health outcomes ike obesity and reinforces poverty.

The disparities of local food resources can be a result of many factors, but most often is because of the policies and actions taken by our governments. Madison is one area where the research and action of UW’s department of political science can shape our world for the better.

To better understand the issue of food access, it’s important to know some terminology. “Food desert” is a term used by researchers and policy makers to describe an area which lacks adequate food resources. The US Department of Agriculture defines a food desert as a census tract with more that 500 people or 1/3rd of the population living at least a mile from a supermarket in urban areas or 10 miles from a supermarket in rural areas.

While a mile might not seem too far, the 20-minute walk from Union South to Target on State St. is slightly less than a full mile, and I can’t imagine anyone would enjoy doing that walk regularly while carrying their groceries.

For as inconvenient as grocery shopping in Madison can be, there are many places around the country with fewer store selections and fewer transportation routes.

So, what causes food deserts? Often, they exist because of arbitrary, human-made reasons. Zoning laws and

restrictions, which limit new grocery store construction, and conscious and unconscious choices made by food suppliers are some of the biggest factors which determine food access.

It likely comes at no surprise then that the most significant determination of food access is poverty; low-income areas receive less investment and less choice. This only perpetuates poverty and makes these problems last indefinitely.

So, how can political science solve this issue? Firstly, greater research into the causes of food deserts and how they impact people is pivotal to understanding how to get rid of them. This can help inform policies which encourage the construction of stores in underserved areas and empower local communities to seek out better food access.

On campus, there are numerous resources available for people experiencing food insecurity. The Open Seat is a student-focused food pantry, located at 333 E Campus Mall, where all students are eligible to visit. Slow Food UW is a nonprofit at 1127 University Ave, where low-cost meals are provided to students. Both the Food Recovery Network and Nutrition Access Program help to redistribute surplus food for students and Madison residents. To learn more, check out Food and Financial Support Resources at the Office of Student Assistance and Support’s website.

Food deserts and the lack of access to food are probably one of the most glaring examples of how policy can affect peoples’ lives. More than enough food is produced in the US to feed everyone. The real challenge is distributing that food effectively so everyone can access that food fairly.

- James O’Toole

HARMONIC HOSPITALITY

A corportate atmosphere among local business favorites

Harmonic Hospitality Group, a rising powerhouse in Madison, Wisconsin’s food and beverage scene, is carving out a unique identity through its trio of standout establishments: Stuffed Olive, Tap Tap, and Roxxy. These businesses have been loved and criticized throughout the local community. Long time favorites in Madison make themselves feel like giving a love letter to the city. New spaces, such as these three venues, offer Madison residents and visitors an eclectic mix of culinary delights, innovative drinks, and vibrant atmospheres to choose from.

STUFFED OLIVE

The Stuffed Olive is a hotspot for martini lovers and socializers on Madison’s State Street. Its sleek interior, with soft leather seating and dim, modern lighting, sets the tone for a fancy night out. With over 100 martini options, an array

of creative cocktails, and a menu filled with tapas, it’s easy to see why this place draws a crowd.

The menu leans toward shareable plates—fried stuffed olives, bacon-wrapped jalapeños, and house-made crab rangoons are popular choices for groups. If you’re looking for something more filling, you can try options like sesameseared tuna or sweet mirin salmon. Flatbreads, such as their pesto chicken and Mediterranean caprese, round out the offerings. While the variety is impressive, some find the food a bit pricey for the portion sizes. The drinks, too, while tasty, lean on the sweeter side. If you’re into craft cocktails that push boundaries, you might find the menu more approachable than groundbreaking. That said, it’s the kind of spot where you’ll almost always find a packed bar, with people gathering for happy hour or a casual night out. It’s good for socializing, but perhaps not your first pick for a quiet dinner or food-forward experience.

DOUBLE TAP “TAP-TAP”

Right next door to the Stuffed Olive, Double Tap Beercade (or “Tap Tap” as locals affectionately call it) is Madison’ go-to spot for adults who want a side of nostalgia with their night out. Retro arcade machines, pinball, skee-ball, and more line the space, offering everything from vintage Pac-Man to modern shooters. The vibe is lighthearted and fun, catering to anyone who wants to game while sipping on a cold beer.

- Natasha Davis

The bar boasts an excellent lineup of taps, and for those looking for something memorable, they even serve 40-ounce beers. Mocktail drinkers won’t feel left out either, with playful non-alcoholic options like “Power-up Punch” and “Sonic Refuel.”

Food comes from Lorenzo’s Pizzeria, and while it’s nothing groundbreaking, it’s a decent complement to a night of gaming. The real draw, however, lies in the tournaments and leagues hosted here, which foster a welcoming, competitive energy.

It’s not a place you go for an intimate or upscale experience, but as a lively hangout spot with a retro twist, Double Tap delivers exactly what it promises. Expect a busy, buzzing atmosphere, especially on weekends.

ROXXY

Roxxy rounds out the trio of nearby venues and serves up an energetic blast from the past.

Dedicated to all things 80s, 90s, and early 2000s, Roxxy embraces the kitsch and charm of these decades with bright neon lights, a retro vibe, and themed nights that feel like a time machine.

It’s a party spot through and through, complete with a DJ, live music, and a dance floor that keeps moving until close. Tribute nights and fun events make the experience unique, keeping regulars coming back for more.

The bar’s drink specials and cocktails cater to a diverse range of tastes, though the offerings might feel more about flair than complexity. Private party options and bottle service also make it an appealing spot for celebrations or a big night out. Roxxy is undoubtedly popular, but it’s not for everyone. If you’re looking for a laidback spot to chat over cocktails, this isn’t it. The loud, high-energy atmosphere draws a younger, party-hungry crowd, making it more suited for dancing and mingling than chilling. Still, if nostalgia and high-energy fun are your thing, Roxxy delivers in spades. It’s a part of Madison’s nightlife, and whether you’re a regular or just visiting, it’s a great way to throw yourself into the city’s party scene.

OPERATIONS IN MADISON

What makes Harmonic Hospitality Group a huge presence in the Madison community is the way they bring people together in a more corporate setting. Each venue has its own vibe, but they all share a commitment to consistency in their food, drinks, and service. Whether you’re savoring a martini at Stuffed Olive, discovering a new favorite game at Double Tap, or dancing the night away at Roxxy, you know that. As Madison’s culinary and nightlife scene grows, Harmonic Hospitality Group remains an influential part of State Street. While it offers food, drinks and games, the corporate atmosphere may be somewhat off-putting. This begs the question: are there too many franchises in Madison? This author believes that continuing to create spaces where everyone feels welcome, where every visit feels like an experience, is the entrepreneurial journey worth savoring.

APPETITE FOR AESTHETICS

The prettiest places to eat and drink near campus according to an architecture major

After downloading the Sims exclusively to decorate digital houses, fixating on HGTV’s “Fixer-Upper” and rearranging her room three times a week, by second grade it was clear to Carina Pelzek that she wanted to pursue interior architecture. Over 10 years later, Pelzek is making that dream happen, having secured one of the 32 spots in UW–Madison’s interior architecture program. Now, in her second year at the school, she’s accumulated some favorite places to grab a coffee or a bite near campus that satiate her literal, and aesthetic appetite.

Aldo’s Cafe

Just like the discovery building in which it’s housed, the recently renovated Aldo’s Cafe brings a mixture of modern and cozy elements to the table. The changes made in fall of 2024, gave the cafe a fresh touch, while retaining cozy design elements like wood, which keep the classic coffee shop feel. When you’re done pursuing Aldo’s scenery, you can grab breakfast, lunch or grab-and-go staples, and of course, coffee. According to Pelzek, Aldo’s suffers from a lack of seating, but fear not, because it’s easy to take your coffee and snack to go, finding a different comfy corner in the campus building.

The Botanist Social

Madion’s State St. boasts an impressive array of eating options, but for Pelzek, The Botanist Social takes the cake, with gorgeous dark green tile walls, elite lighting, and as the name implies, plenty of plants. To accompany the inviting atmosphere, the restaurant offers small plates, seafood and classic cocktails.

“They have these big windows in the front, in the summer they can open up and there’s fresh air and there’s this couch and chairs right in the window, which is the best place to sit,” Pelzek says.

The Chazen Cafe

It’s no wonder that the Chazen Cafe makes Pelzek’s cut, considering that it’s contained in an art museum. Beside the nearly 25,000 works of art in the building, the Chazen Cafe, with its red accents and mid-centurymodern vibe offer an aesthetically pleasing spot for students to fuel up. Pelzek is particularly drawn to the big windows that look out into the always bustling East Campus Mall. In terms of food and drink, the Chazen offers a pretty standard campus spread of coffee, snacks and some premade sandwiches, sure to satisfy any art appreciating Badger.

Leopolds

Books, beverages and eclectic vintage decor are all essential elements of Leopold’s on Regent St.. Pelzek appreciates the old-school look of Leopold’s, praising the lighting—50s-esque neon embellishments and orb-shaped fixtures hanging from the ceiling—and the cheesy statement wallpaper. Leopold’s other identity as a bookstore also ensures a stack and shelves of colorful books that not only beautify the place, but give patrons material to browse while sipping their beverages. But Pelzek’s most appreciated part of Leopold’s isn’t actually interior at all.

“I think that my favorite part about this place actually might be the sign that they have on the outside,” she said. “I just think it’s so pretty.”

Leopold’s strictly offers coffees and cocktails, but if you’re hungry for more, you can always stop into Fabiola’s, an Italian joint that’s connected to Leopold’s, owned and operated by the same folks, and adorned in similarly impressive decor.

- Lily Spanbauer

STUDYING IN FLORENCE

Food in Italy is just so much better

My weekend trip to Florence consisted of fun, friends and lots of food. Just three days in the heart of Italy was nothing short of a culinary dream. Landing Thursday night, we headed straight to Trattoria San Lorenzo Firenze for an Italian dinner - pasta and meatballs. The meat, rich in flavor, paired with the sauce and a spritz to wash it all down was a match made in heaven. The pasta was cooked to perfection, bringing the entire plate together. Each bite fed my excitement for the weekend to come. The next day, we explored the rich history and culture of Florence. After circling around Michelangelo’s iconic David, and walking the narrow streets, we were hungry.

As we approached the Sandwichic window, I was overwhelmed by the amount of options. Mozzarella, spicy salami, pesto, prosciutto, truffle -- the menu was jam packed.

The employee greeted us with smiles and was more than helpful with my final decision of prosciutto, mozzarella, and pesto. He gave me the advice to add fresh tomatoes, a perfect finishing touch to this delicious sandwich. Each ingredient complimented the fresh and fluffy bread, giving me the fuel to keep exploring the amazing city.

As we wandered the cobblestone streets, we knocked on a wooden window found almost hidden on the side of a building. This historical feature, unique to Florence, was a highlight of my trip. The frame of the infamous wine window slid open and we were posed with “white or red?” I ordered a glass of a crisp and refreshing white wine that was handed to me through the peephole, a tradition that dates back centuries. I was filled with happiness as I sipped the wine and took in the ambience of Florence.

Dinner that night was magical. Walking into La Buchetta, you could feel the love from the employees. The walls were filled with corks, marked by signatures of appreciative customers. We were seated in the back room, quiet and comfy. First we ordered a kale and pear salad to start. The freshly shaved cheese and nuts were the perfect topping to this appetizer. Our main course featured a grilled steak, with a salty outside and tender inside.

Accompanying this dish was homemade gnocchi, served in a creamy cheese sauce and sprinkled with pork bits, herbs, and sundried tomatoes. This dish was plated beautifully with edible flowers, which our friendly waiter insisted I ate as well. Going back and forth between the meat and pasta, every bite I took filled me with delight. The fizzy elderflower and mint flavors from the hugo spritz rounded off this final dinner of the weekend.

Warm hospitality and attentive service made this dinner slow, enjoyable and memorable. The flavors of this meal harmonizing together went perfect with the delightful experience of this restaurant. The best part: I climbed a chair at the end to sign our names on a cork just above the kitchen door, sealing our love for this meal.

After dinner, we decided to top off the evening with gelato. As we walked into , the smell of the sweet treats made my flavor decision difficult. With a few samples and the help of friendly staff, I was eager to enjoy my stracciatella and cake batter cone. The first taste of this perfect combination was pure delight. The texture and flavors went together heavenly. This creamy gelato was the cherry on top of an unforgettable weekend of eating.

Florence is a city that takes pride in their cuisine. The meals I had here were a true testament to the passion and skill of the chefs, as well as the fresh ingredients straight from Italy. A trip to Florence is a must for any food lover!

-Remy Waldman

While responses vary from source to source, according to the University of Wisconsin’s Division of Allergy, Pulmonary and Critical Care Medicine in the Department of Medicine, at least 15 million people in the United States suffer from a food allergy. Among some of the most common are milk, eggs, nuts, shellfish and wheat. However, there is a wide range of other lesser-known foods that people are allergic to.

One question people have is, “What is the distinction between an allergy and an intolerance?” Mayo Clinic states that an allergy is defined by the ingestion of a small amount of food that affects the immune system, activating a variety of potentially life-threatening symptoms. This process occurs when the immune system mistakes the food, deemed an allergen, as a foreign substance and creates antibodies to fight it off. In contrast, intolerances cause less severe and only digestive symptoms when ingested, possibly allowing the person to be able to tolerate small amounts of the food without any consequences. Digestive enzyme absences, having irritable bowel syndrome, and sensitivity to chemical additives are well known causes of intolerances.

Another common question is, “What separates an autoimmune disorder from an allergy?” A great example of this is the comparison of celiac disease and a wheat allergy. Celiac disease is an autoimmune disorder in which villi, finger-like projections in the small intestine, become damaged by the immune system’s attack of the protein gluten to the point where nutrients can no longer be absorbed. Different symptoms can occur from person to person, but anaphylaxis, like in an allergic response, is not usually caused by this disease. A person with a wheat allergy may experience intestinal distress if nutrient absorption is low, but will not experience

damage from ingestion. This person will have a quick immune response, such as the appearance of hives, having itchy eyes, or going into anaphylactic shock.

Allergies, intolerances, food sensitivities, and autoimmune reactions to food cause a lot of stress –bleeding into all aspects of life. People with these conditions often have to constantly think about what they are putting in their bodies. Whether it’s at a restaurant, a friend’s house, a work dinner, or any other occasion involving food. Even in some cases, drinks can be the culprit of an adverse reaction. Having food related sensitivities means they have to choose specifically what to eat, if anything is available, depending on the situation. If the person accidentally does ingest their allergen, they then have to worry about the repercussions that are bound to follow.

Some allergens are in products that most people would never think twice about. Those who go to a restaurant with a dairy allergy have to know what’s made or cooked with milk, butter, whey, cheese and more. Certain hot dogs, breads, canned tunas, gums, and vitamins are a few unexpected examples of items that have dairy byproducts. This is why accurate labels ensures importance of safe food allergen preparation.

Growing up, I learned the importance of knowing what is in products and safe food preparation because my mom has celiac disease. I have recently had to try a dairy-free diet in order to rule out a dairy allergy myself.

While I somewhat understood what it was like to think through food choices, it’s nothing compared to actually experiencing it. Lots of restaurants cook food in dairy products or produce foods containing dairy but do not advertise it. After a while, I felt bad asking every place I went if they cooked “x” in butter or if “y” had milk in it. When I found Ahan, I felt relieved to not have to think too deeply about the choice I was making. On their website, each dish tells you exactly what ingredients are in it, along with an “end-tag” stating what allergens are not present and an “acronym key”. This restaurant boasts dairy free, gluten free, modifiable gluten free, gluten sensitive, nut free, pescatarian, vegetarian, vegan and modifiable vegan options. They additionally give warnings when a dish contains soy and shellfish. For those who think allergen-free meals are inferior, most of the dishes just happen to be made naturally allergen friendly with the ability to choose meat, vegetarian, or vegan options. Ahan is located on the east side of the capital and is open for lunch and dinner Wednesday through Sunday and dinner only on Tuesday.

I was very excited but slightly skeptical - like anyone - when I decided to try my first meal at Ahan. While there are many options to choose from, I felt the best way to go about it was to go straight for a special: Drunken Noodles with pork. Consisting of wide noodles, tomato, bok choy, scallions, cilantro, thai basil and fish sauce, this dish is dairy-free, pescatarian, nut-free and modifiable vegan. Even though it is pricey at $17, the meal did not disappoint. A light sauce bursting with flavour, perfectly seasoned pork, well-cooked noodles and a fresh pop of vegetables await you. No one flavour seemed to outshine another, resulting in a balanced dish. If taste alone does not make it worth the price, the heaping portion certainly does as I was pleasantly surprised by the amount of food I received. This is an amazing option for someone looking for a lighter, unique noodle dish, or simply wants a delicious “carb-fix.” However, if you are unable to eat this due to a present allergy, there are glowing reviews for the Vegetable Egg Rolls, Praram Long Song with fried chicken, Red Curry Udon and Pho Tai that could be accommodating.

RESTAURANT’S COMMITMENT TO ALLERGIES

- Remy Parks

A NIGHT OUT ON A BUDGET

Eating out is getting more and more expensive, but with these deals, you can expand your palate on a college student budget. Many of the higher end restaurants in Madison offer happy hour or late night menus that are the perfect way to try a new restaurant without blowing the budget.

Canteen:

Half-off Tacos and Margs from 2-5 & from 9-close

Canteen’s menu ranges from classic tacos like carnitas to more unique flavors like crispy brussel sprouts and pork belly, along with a wide variety of burritos and enchiladas. Their tacos must be ordered in twos, so keep that in mind when ordering. However with their half off taco deal, ordering four tacos is a no brainer. Stop in for an early dinner, or start your night with a taco and one of their unique marg flavors.

Lucille’s:

Cheap Date Night deal Wednesday from 5-10

Lucilles offers the perfect deal for a romantic or platonic evening in Madison. The meal includes an appetizer, entree, dessert, and a bottle of wine (for those above 21), all for a set price of $50 dollars for two people. Entree options include your choice of any of their delicious wood fired pizzas. Grab a friend and enjoy a delicious meal in a beautiful location, all for a fantastic price.

Tornado Steak House: 10-11:45 Wednesday & Thursday, 10:30 - 11:45 Friday & Saturday

For a vibe unlike anything else in Madison, check out the late night menu at Tornado Club Steak House. The late night menu starts at 10:01pm on Wednesdays and Thursdays, and 10:30 on Friday and Saturdays, and you won’t find the menu on their website. Although their main menu can get pricey, their ‘lounge’ menu offers items at a friendlier price for college students. One favorite is their 16 dollar steak sandwich, complete with horseradish sauce and consume. For a vegetarian option, try their delicious 9 dollar french onion soup or steak fries. Their drinks are not to be overlooked, ranging in price from 8 - 15 dollars. They offer unique options like a zingy lavender mocktail, an elderflower cocktail, or a cherry old-fashioned. If steak isn’t your thing, check out their partner restaurant Tempest, which offers an oyster happy hour perfect for seafood lovers.

Heritage Tavern:

Served at the Bar - Friday 4:00 - 6:00

Heritage Tavern is a little off the beaten path for most students, but their happy hour menu should put it on the list. From 4-6, order a 6 dollar ham sandwich at the bar, complete with pickled red onions, chili aioli, and aged gruyere. For a meatless option, try their $8 grilled cheese on pepita polenta sourdough with chili oil, gruyere and a seasonal jam. It is unlike any other grilled cheese, with soft melted brie pairing perfectly with tangy jam and the spicy chili oil. To complete the meal, the $4 parmesan fries were okay, but their bacon wrapped cheese curds were a special treat. They also offer decadent deviled eggs in 3 different flavors, crispy pork, turmeric, and spicy tuna. This happy hour deal provides an amazing meal, at an unbelievable price.

Red Rock:

Wednesday Night Burgers

Definitely the cheapest on the list, Red Rock offers two dollar burgers every Wednesday, alongside 3 dollar beers. Order 4 dollar onion strings to share and the meal is complete. Bring some friends, a deck of cards, and enjoy the cheapest meal in Madison.

- Beatrice Lazarski

FIVE BOOKISH CAFES FOR ENGLISH MAJORS

Looking for the perfect spot to finally start that essay? We’ve got you covered.

You’ve finally selected the perfect seat at the cafe – you’re pulling out your laptop, flipping through book pages, putting your headphones in, and ready to crank out an inspiring-but-not-trying-too-hardpoem for your creative writing workshop tomorrow. You take a sip of your coffee, only to be met with an uninspired cup of hot milk. The barista watches you practically deflate with disappointment. The soggy bagel sandwich doesn’t look any more promising.

While a poor cup of coffee won’t kill your grades, it might diminish your motivation. For many students studying English at the University of Wisconsin-Madison, particularly those endearing themselves to literature or creative writing courses, yearn for a place of inspiration and good eats. We’ve compiled the top five coffee shops in the Madison area to fuel your literary fire.

1. Leopold’s

Where else on campus can you browse an impressive collection of books, order a cup of coffee, and top it off with a cosmo? Leopold’s has it all! Known as the “night owl friendly bookstore, bar, and coffee shop”, Leopold’s is known for its late night hours and decadent desserts. If you are looking for a cafe that is open late and invites its customers to relax with mood lighting, look no further than just off of Regent Street. After getting some studying in, make sure to check out the bookstore section of the store, with books uniquely organized by country of origin. Leopold’s is worth it every night of the week, offering different events throughout the semester, such as the Madison Django Jazz Jam on Tuesdays and even a tailgate in collaboration with Fabiola’s Restaurant next door!

2. Open Book Cafe

If you are looking for an inexpensive option close to campus, The Open Book Cafe on the first floor of College Library has you covered. With a wide selection of drinks and food to-go, you can be sure to grab a quick pick-me-up between your classes. It also provides a beautiful view of Lake Mendota that perfectly encapsulates what your nonfiction book needed. The various outlets and flexible seating options make it a great place to meet up with friends and delegate tasks for group projects. A huge plus, it’s connected to Helen C. White Hall and the English department!

3. Library Cafe and Bar

Happen to be competitive? Located on the west side of campus, Tuesday night trivias at the Library Cafe and Bar might be just your style. Drawing an impressive crowd each week, the winner receives a giftcard to the restaurant. Not too bad for a study break! Order a hot sandwich or a cup of coffee and bring all your literary friends (though, let’s face it – the graduate students have a reigning championship). Beyond the exciting events, Library Cafe and Bar has a ton of interesting choices for grub. Craving ground Knoche’s Market burgers, fresh Batch Bakery buns, or tangy Madison Sourdough bread? Don’t worry if that’s not your style – there’s also Spring Green pesto, Kaufhold’s cheese curds, Old Sugar Distillery spirits, Death’s Door liquors, and more!

4. Michaelangelo’s Coffee House

For nearly three decades, Michaelangelo’s Coffee House has been serving the downtown community. Located just shy of the Capitol Building, Michaelangelo’s is a spacious and quiet gem with beautifully arranged sandwiches and freshly baked goods. With bountiful seating, the various art pieces that inspire the cafe’s name are sure to boost your literary confidence. Serving fair trade coffee and delicious study-snacks, this centrally located cafe is a study spot staple.

5. Indie Coffee

Looking to study on the west side? Some say Indie Coffee has the best matcha in town. Located on Regent Street, this coffee shop is the perfect place for weekend waffles and last-minute cramming of your required reading. The vintage-style interior isn’t as large as some of the other places on this list, but if you go early enough to secure your spot, Indie’s ambience and chill-vibe are completely worth it.

- Lauren Goulette

food scene WORD OF ... APP?

Voodies

promises to enhance Madison’s

One of the best parts about living in Madison is the great diversity of food offerings from countless different cuisines. However, it can be intimidating at first to seek out the restaurant with the best cheese curds, check out the newest food cart on State St. or connect with the owners and chefs who keep Madison’s food scene fresh.

Those who are interested in their local food offerings need to look no further than Voodies, a service built from the ground up by fellow students, which seeks to meaningfully connect users with cuisine. The simplest way to think of the app is to imagine if Tik Tok met Yelp. All the convenient ways to discover and connect on Tik Tok are combined with Yelp’s vast collection of restaurant information.

The idea for Voodies was born when two high school friends, George and London, in their junior year of college became tired of the appetizing pictures on restaurant websites not always matching the final product. That’s one thing Voodies hopes to solve: provide a more authentic look into the dishes and atmosphere of local food establishments.

They were inspired by the drive of entrepreneurship. From just an idea, a company was created with suddenly dozens working toward the launch of a valuable service.

Their biggest goal was focusing on building community. Users can discover local restaurants through their tailored home page. A click on the profile opens useful informa tion, like the restaurant’s location, hours, contact info and

reviews from other users. Businesses can post to their own account, to highlight new menu items, specials, or events taking place.

Imagine a user “comes within a 10 mile radius of a coffee shop, they would get a little notification saying hey, ‘have you tried out this coffee shop? They’re offering free croissants for anyone that buys a coffee.’,” London Anderson, CEO and co-founder of Voodies said.

With the Voodies Connect feature, users will receive personalized promotions from food establishments in their area. This helps Voodies users discover new offerings near them, and provides business owners with a greater outreach than they would have currently.

These features give community members a greater level of access to their favorite eateries that they haven’t before. On Tik Tok, it’s hard to stay local enough, as the algorithm will collect content from all over the world. Yelp on the other hand, can be cumbersome to navigate and frankly distant from the actual ‘feel’ of the restaurant.

With Voodies, both these problems are solved. Users can stay local and more meaningfully connect with those in their community. You can follow restaurants and other users to stay up to date with the latest happenings in your area. This makes it super easy to see what your friends and favorite establishments are up to.

Charlotte Relac, a senior at the School of Journalism and Mass Communication, and part of Voodies’ marketing team, explains how community is the cornerstone for the app.

“Voodies is a way to showcase your opinion, make friends and start mini communities,” Relac said.

Personalization is a key feature of the Voodies app. Relac explained how users’ profiles can be customized to present them with the most relevant information for their tastes. For example, those with dietary restrictions or interests in specific cuisines can ensure they see the content with offerings that best suits these tastes.

This can be especially beneficial for those who might have a hard time finding food that fits their diet, like those who are gluten free. Not all restaurants advertise gluten free offerings on Yelp or on their website. With Voodies, gluten free offerings can be selected to show up more frequently on a user’s home page.

Building communities in this way, by bringing similar people together, is a key benefit of Voodies. Even for those looking to find a local food reviewer or connect with someone to try the newest vegan restaurant, Voodies can help.

“I want to normalize food reviews, and I think it’d be really fun to see what my friends and family are eating,” London Anderson said.

The app also takes advantage of the power of the internet to reach across the nation. The Voodies Trending page will highlight all the hot new recipes and spots to try, sourced by the creativity of millions of people.

Being a startup, Voodies has been busy spreading the word

on their March launch. The best way to work out bugs and refine the user experience is to bring on people who can test the app. Charlotte explained that the company has been blown away by the initial interest in getting the app up and running.

“We were trying to do just 500 [testers] but we were kind of trekking along, then we’re like, oh, we’ve already surpassed 500, let’s get to 1000, let’s get to 2000. It’s inspiring seeing how much everyone really cares about this,” Relac said.

All the buzz around the launch of the app has been seen all around the country. The Voodies team extends from coast to coast, and early users have encapsulated that same diversity. Although the Voodies reach is nationwide, one of its most useful features is its local focus.

Something that makes Madison unique is all the locally owned and operated establishments around the city. Relac explained how she and her roommates like to check out a new local place every Friday to expand their horizons.

“Everyone knows the basic restaurants to go to like Cento, or Lucille’s, but what about Mint Mark, or Ancho & Agave?” Relac said.

Many Badgers are typically more familiar with Cane’s or Chipotle than they are with any of the other local offerings near campus. Voodies is perfect for helping users discover decades old classics or that hot new spot in town.

Supporting local establishments is essential in strengthening communities. After all, those places are owned and operated by our neighbors. These restaurants are often more invested in the long-term success of community in Madison. Voodies is a great example of how innovation and bold thinking can help improve peoples’ lives. It inspires those who think and act like entrepreneurs, to always push forward.

With a launch date set for March 2025, Voodies is getting close to being an integral part of discovering the best places to eat. The app has the potential to support local businesses, expand users’ tastes and forge community.

Voodies is for “those who savor every taste, love sharing what they discover, are always hungry for something new.”

MEET THE

JAMES O’TOOLE

Copy Editor + Layout Editor +

Writer

Sophomore

Journalism Major

Certificates in Digital Media

Analytics & Entrepenurship

LAUREN AGUILA

Graphics Editor + Writer

Senior

Journalism Dual-Track Major

Certifcates in Digital Media

Analytics & Chicane/Latine Studies

LAUREN GOULETTE

Copy Editor + Writer

Sophomore

English: Creative Writing Major

Certificates in Digital Studies & Entrepenurship

“Whether it’s cooking for my roommates, hanging out at Slow Food, or trying out a new restaurant, my favorite moments at UW have involved food. Being a journalism major, I’m always looking to learn more about the world and share that with people; food is a great way to do that.”

“I run a food Instagram account for fun, posting different eats from restaurants and cafes I’ve been to! I’m a big fan of writing about restaurants, bars, cafes, or any eateries in Madison!”

“My whole life I’ve connected food with my family, particularly my heritage. Some of my fondest memories growing up are cooking/baking with my mom and aunts!”

DISH STAFF

BRITTANY TRINH

Chemistry

PhD Candidate (4th year graduate student)

“As a foodie on a graduate student budget, I’ve learned how to cook a lot of my favorite dishes at home. I love learning and discussing food chemistry and history!”

LENAH HELMKE

Junior

Journalism and Art History Major

“Covering the food industry has challenged my creativity and allowed me to combine my passions for writing, art, cooking and restaurant life!”

RACHEL LICHTER

Senior

Neurobiology & Entrepreneurship Certificate

“I’m always on the lookout for new restaurants I can share with friends and family!”

EMMY PARKS

Freshman

Molecular & Cellular Biology (B.S.) With Honors & Biocore Certificate

“My favorite part about food is the sense of community, sharing, de-stressing, and spending time with the people you care about or getting to know people as you cook, bake, or eat something delicious!”

BEATRICE LAZARSKI

Senior

Spanish & Pysch & Science

Communications Majors

“Food lets you explore new things and connect with others. I was EIC last year because it was

cool to learn more about how people think when it comes to food!”

Other

Writers:

ALLIE WOLDENBERG

REMY WALDMAN

LILY SPANBAUER