Editor’s Note

Editor's Note: We’re just pet people

Our team has been excited about this special edition for close to a year, and we’ve been stockpiling story ideas for months to fill an entire magazine, front to back, with pet-related content.

Our team has been excited about this special edition for close to a year, and we’ve been stockpiling story ideas for months to fill an entire magazine, front to back, with pet-related content.

Editor's note: It’s simple, really

What I did discover — after diving into Ron Faiola’s latest book about supper clubs and through case studies of one old, one new and two soon-to-open restaurants — was that the answer was a lot simpler than I thought.

What I did discover — after diving into Ron Faiola’s latest book about supper clubs and through case studies of one old, one new and two soon-to-open restaurants — was that the answer was a lot simpler than I thought.

A look inside Madison Magazine's February issue from the editor

February's Issue of Madison Magazine is a love story to local authors from our own resident book-loving associate editor.

An above-the-fold feature story on our very own associate editor Maggie Ginsberg appeared in the Mount Horeb Mail newspaper back in December, in which editor Matt Geiger mentioned her upcoming debut novel, “Still True.”

Editor's Note: Madison has layers

I am constantly discovering new subsets of Madison life. The stories unfold endlessly, layers upon layers, further expanding my understanding and perspective of this place.

I am constantly discovering new subsets of Madison life. The stories unfold endlessly, layers upon layers, further expanding my understanding and perspective of this place.

Editor's Note: A snowy state of mind

We didn’t totally plan this, but this issue turned into quite the celebration of winter.

We didn’t totally plan this, but this issue turned into quite the celebration of winter. You might be thinking, “Wait, my local magazine that’s known for hyping up all that makes Madison great wants me to see the good in our coldest, longest season?” Big surprise, I know. But I have to say, we make a strong case.

Editor's note: Heart

When inspiration struck me for this month’s cover story, The Amys, I didn’t realize just how profoundly moved I’d be by the award winners our committee selected.

When inspiration struck me for this month’s cover story, The Amys, I didn’t realize just how profoundly moved I’d be by the award winners our committee selected.

Editor's Note: PSL, please

I like pumpkin spice lattes and a lot of other “basic” fall things, and I do not care what comedian Bo Burnham thinks about it.

I like pumpkin spice lattes and a lot of other “basic” fall things, and I do not care what comedian Bo Burnham thinks about it.

Editor's Note: The stars in my eyes

A night at Washburn Observatory left me with a newfound appreciation for the starry sky above.

A night at Washburn Observatory left me with a newfound appreciation for the starry sky above.

Editor's note: The best is BACK

Our last Best of Madison issue was sent to the printer on March 8, 2020 — six days later, the world shut down.

Our last Best of Madison issue was sent to the printer on March 8, 2020 — six days later, the world shut down.

Editor's note: It’s about the stories

There’s power in good storytelling, and it’s a responsibility and an honor to get to do it.

There’s power in good storytelling, and it’s a responsibility and an honor to get to do it.

Editor's note: Welcome to the ’20s

We aren’t roaring — we’re roaming. And ruminating. And reflecting.

We aren’t roaring — we’re roaming. And ruminating. And reflecting. We are being reborn, more curious, more aware and more humble than we were before.

Editor's Note: Imperfect hobbyist

Creative intentions do not always equal a Pinterest-perfect product.

Creative intentions do not always equal a Pinterest-perfect product.

Editor's note: Chef of the year

Francesca Hong goes beyond a talent in the kitchen.

It’s never been just about a chef’s talent in the kitchen — which Francesca Hong undoubtedly possesses — that wins them the title. It’s also about a chef’s efforts to make their city a better place for all.

Editor's note: History here and now

Living through history gives me a deeper appreciation for people like Levitan, who preserve and retell the true tales, no matter how painful or incredulous.

Living through history gives me a deeper appreciation for people like Levitan, who preserve and retell the true tales, no matter how painful or incredulous.

Editor's Note: Taco pizza and other indulgences

That’s the thing about food traditions — very seldom do they have to do just with the food.

That’s the thing about food traditions — very seldom do they have to do just with the food.

Editor's note: Proceed with caution

This unusual year has made the small details of everyday life stand out like never before.

This unusual year has made the small details of everyday life stand out like never before.

Editor's note: Thanks, Neil

"He’s a man of resounding awareness, both of himself and the world around him."

"He’s a man of resounding awareness, both of himself and the world around him."

Editor's Note: Distraction from the pandemic

As we approach the six-month mark of a pandemic no one thought would take us this long to outsmart, we’ve also been in search of new distractions.

As we approach the six-month mark of a pandemic no one thought would take us this long to outsmart, we’ve also been in search of new distractions.

Editor's Note: Forever Changed

The tornadic path left by COVID-19 in particular has many saying “things will never be the same.”

Once a month I walk down the dark hallway of Madison Magazine’s empty office to pick up the latest copy of the magazine, check my messages and empty my mailbox.

Editor's note: blinding light of privilege

"COVID-19 turned our world upside down, but the breaking point of George Floyd’s death made it clear that the world was already upside down for many."

I often have to squint through the blinding light of my own white privilege.

Editor's Note: Better Days

It’s day 26 of my quarantine as I type this from my work-from-home desk.

It’s day 26 of my quarantine as I type this from my work-from-home desk.