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.
Creative intentions do not always equal a Pinterest-perfect product.
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.
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.
Forward we trudge into 2021, with gratitude, humanity and hope in our hearts.
That’s the thing about food traditions — very seldom do they have to do just with the food.
This unusual year has made the small details of everyday life stand out like never before.
"He’s a man of resounding awareness, both of himself and the world around him."
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.
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.
I often have to squint through the blinding light of my own white privilege.
How are we doing here at the magazine? We’re doing pretty well, all things considered.
It’s day 26 of my quarantine as I type this from my work-from-home desk.
When I walk into a Madison business, I get excited when I see a Best of Madison certificate hanging on the wall.
I hope this note finds you in good health and good spirits as we collectively navigate a historic time period amid the coronavirus outbreak.
We shot this issue’s cover at a little Capitol Square tavern you may or may not have heard of before, The Old Fashioned.
Learning about a place’s history and the people who stood here before us deepens our connection to where we plant our roots.
We have a new look and feel, plus a few new elements in the magazine.
I stopped at a coffee shop five minutes from my apartment, unsure whether I would be able to make it past the last hill before home.
There are details about opening a restaurant that people don’t always hear or see.
I remember a family member once told me about a ghost encounter when I was younger.
I was in awe of Winnie Karanja when I met her in 2016.
I think about the 400-some columns that have come before mine in this magazine’s 41-year history.
