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Businesses struggle to stay afloat during pandemic

As the COVID-19 crisis drags on, restaurant owners are worried about the survival of their businesses. Many are trying to get as creative as possible to extend outdoor dining and create other measures to keep patrons safe and keep them coming in the door.

Thousands of UW employees ask for urgent call to action

If you get the Wisconsin State Journal Sunday mornings, you saw a large open letter signed by thousands of UW Health employees. This is what it looks like, urging Wisconsin families to get through the pandemic. Dr. Ann Sheehy explains.

Local restaurants brace for slower service

As the temperature drops, so do the number of people eating out at local restaurants. With tighter COVID restrictions in place now, 1/3 of restaurant owners say they may not be in business in 6 months.

What can public health officials do now?

It’s become routine now…wear a mask, practice social distancing, avoid large gatherings and wash your hands. Unfortunately it seems that not everyone is listening.

Flannel Fest 2020 goes virtual

Musicians including both local and national acts are performing online this year for Flannel Fest. In its seventh year, the Americana music festival goes virtual, but still needs your help raising money for the Keep Wisconsin Warm/Cool Fund.

Breaking down the study of phenology

As the seasons change, plants and animals in Wisconsin have to adapt. The study of how plants and animals so precisely adapt to seasonal changes is called phenology. In the 1930s, Aldo Leopold began keeping detailed phenology records. Now, the Aldo Leopold Foundation continues to keep those records. 

Consumer Reports: What is in canned pumpkin?

Many fall recipes for pumpkin bread, muffins, cookies and pie depend on canned pumpkin. It might sound like a silly question, but do you really know what's in that can? Consumer Reports lifts the lid to reveal what's really in your can of supermarket pumpkin.