Voucher schools should be more open (Wisconsin State Journal, May 2013)
A Frail System: New state law conceals records of abuse, neglect in nursing homes (Wisconsin Center for Investigative Journalism, February 2013)
A Frail System: Wisconsin nursing homes fail to report deaths, injuries (Wisconsin Center for Investigative Journalism, February 2013)
Center’s inquiries prompt state policy changes (Wisconsin Center for Investigative Journalism, February 2013)
Under legal pressure, Wisconsin coal-fired power plants curb emissions (Wisconsin Center for Investigative Journalism, November 2011)
Emergency response often uncoordinated in post-9/11 era (Wisconsin Center for Investigative Journalism, September 2011)
Culture & Style Journalism
Hot Mamas: Here Comes the “Momshell” (77 Square, April 2010)
“Momshell” is the latest addition to the lexicon of modern motherhood.
Divine Design (Curb Magazine, Fall 2010)
Chele Isaac might have a church fetish. After all, she’s owned two. “I’m a little embarrassed about that,” she tells me.
Potty Politics: Why women are pissed off about restrooms (Curb Magazine, Fall 2010)
Why are women still waiting in line for the loo?
Restaurant Review: Naples 15 (Madison Magazine, November 2012)
Helmed by a former boxer, this restaurant is a love letter to the chef’s Italian hometown.
Restaurant Review: A Pig in a Fur Coat (Madison Magazine, September 2012)
The chef recalls a recent evening, when a woman finished her portion of duck-egg ravioli and promptly ordered a second.
Restaurant Review: Mermaid Cafe (Madison Magazine, August 2012)
The cafe is famous for its Bahn Meatless, a vegan spin on the French-Vietnamese classic.
Restaurant Review: Bradbury’s (Madison Magazine, May 2012)
The owners like to think small, preferring a single espresso, potent and perfect, to a mediocre latte the size of your head.
Square Roots: The 40th Anniversary of the Dane County Farmers’ Market (Madison Magazine, April 2012)
An emblem of Wisconsin's agricultural riches, the market attracts people who treasure building community through food.
Restaurant Review: Natt Spil (Madison Magazine, April 2012)
At first glance, the menu here seems scattershot. But the hodgepodge is deliberate—“it’s pan-global comfort food,” the chef says.
Pie Palooza 2010 celebrates local food... oh, and pie! (Isthmus, November 2010)
The fundraising event is a pastry lover's paradise, bringing together over 20 different pies made with fresh, local ingredients.
O’ Tannenbaum (November 2013)
Pine liqueur might sound faddish, but it's nothing new to Austrians.
Blackthorn Bramble (October 2013)
This cocktail leans bitter, making it a perfect complement to baked Brie, spiced nuts and cheese straws.
Rum’s Rebound (September 2013)
After gin’s resurgence, is rum due next for a comeback?
Smoke and Mirrors (August 2013)
Here’s a drink that manages to be smoky, fruity, peppery and bright—all without tasting like the dregs of your liquor cabinet.
Capice? (June 2013)
This steakhouse, a former mob hideaway, serves gangster-inspired cocktails.
Michelada (May 2013)
In a state known for beer, shouldn’t we be drinking more beer cocktails?
Paradisi (April 2013)
A highbrow take on the classic gin-and-lemonade.
Son of a… (March 2013)
Essentially a whiskey Negroni, the Boulevardier cocktail dates to 1920s Paris.
First Blush (January 2013)
Brunch is arguably the best meal, and brunch in winter is perhaps best of all. Sangria helps, too.
Ginger Spritzer (December 2012)
After the butter- and sugar-soaked blitz of the holidays, we could all use a palate cleanser.
White Ice (June 2012)
Ask any bartender and they’ll tell you: there’s always one cocktail on the menu that goes undeservedly overlooked.
Top-shelf Marg (October 2011)
The menu here includes instructions, gently entreating patrons to sniff, swirl, and sip the tequila, just as they would wine.
Barrel-Aged Manhattan (September 2011)
Like any good template, the Manhattan is easily customizable and yields infinite variations, made with Scotch, cherry brandy, absinthe—you name it.
Ramos Gin Fizz (May 2011)
An authentic gin fizz is shaken for several minutes—up to ten, according to some recipes—to produce a gorgeous snowy cap of egg and cream.
Tranquila (April 2011)
A tropical, tequila-based cocktail with a decidedly Madison twist.
The Oatmeal Cookie (November 2010)
The Oatmeal Cookie cocktail arrives, thankfully, sans oatmeal.
Oh My Darlin’ (July 2010)
In this iteration of the Cuban classic, clementine-infused vodka, orange slices and Sprite replace the traditional rum and lime juice.