Writing

 

Op-Eds

Voucher schools should be more open (The Wisconsin State Journal)

Investigative Journalism

A Frail System: New state law conceals records of abuse, neglect in nursing homes (The Wisconsin Center for Investigative Journalism)

A Frail System: Wisconsin nursing homes fail to report deaths, injuries (The Wisconsin Center for Investigative Journalism)

Center’s inquiries prompt state policy changes (The Wisconsin Center for Investigative Journalism)

Under legal pressure, Wisconsin coal-fired power plants curb emissions (The Wisconsin Center for Investigative Journalism)

Emergency response often uncoordinated in post-9/11 era (The Wisconsin Center for Investigative Journalism)

Culture & Style Journalism

Hot Mamas: Here Comes the “Momshell” (77 Square)

Divine Design (Curb Magazine)

Potty Politics: Why women are pissed off about restrooms (Curb Magazine)

Food Journalism

Restaurant Review: Naples 15 (Madison Magazine)

Restaurant Review: A Pig in a Fur Coat (Madison Magazine)

Restaurant Review: Mermaid Cafe (Madison Magazine)

Restaurant Review: Bradbury’s (Madison Magazine)

Square Roots: The 40th Anniversary of the Dane County Farmers’ Market (Madison Magazine)

Restaurant Review: Natt Spil (Madison Magazine)

Pie Palooza 2010 celebrates local food... oh, and pie! (Isthmus)

Cocktail Columns

O’ Tannenbaum (Madison Magazine, November 2013)

Pine liqueur might sound faddish, but it's nothing new to Austrians.

Blackthorn Bramble (Madison Magazine, October 2013)

This cocktail leans bitter, making it a perfect complement to baked Brie, spiced nuts and cheese straws.

Rum’s Rebound (Madison Magazine, September 2013)

After gin’s resurgence, is rum due next for a comeback?

Smoke and Mirrors (Madison Magazine, 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? (Madison Magazine, June 2013)

This steakhouse, a former mob hideaway, serves gangster-inspired cocktails.

Michelada (Madison Magazine, May 2013)

In a state known for beer, shouldn’t we be drinking more beer cocktails?

Paradisi (Madison Magazine, April 2013)

A highbrow take on the classic gin-and-lemonade.

Son of a… (Madison Magazine, March 2013)

Essentially a whiskey Negroni, the Boulevardier cocktail dates to 1920s Paris.

First Blush (Madison Magazine, January 2013)

Brunch is arguably the best meal, and brunch in winter is perhaps best of all. Sangria helps, too. 

Ginger Spritzer (Madison Magazine, December 2012)

After the butter- and sugar-soaked blitz of the holidays, we could all use a palate cleanser.

White Ice (Madison Magazine, 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 (Madison Magazine, 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 (Madison Magazine, 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 (Madison Magazine, 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 (Madison Magazine, April 2011)

A tropical, tequila-based cocktail with a decidedly Madison twist.

The Oatmeal Cookie (Madison Magazine, November 2010)

The Oatmeal Cookie cocktail arrives, thankfully, sans oatmeal.

Oh My Darlin’ (Madison Magazine, July 2010)

In this iteration of the Cuban classic, clementine-infused vodka, orange slices and Sprite replace the traditional rum and lime juice.