Madison Magazine - March 2021 February 18, 2021 7:49 AM Maija Inveiss Posted: February 18, 2021 7:49 AM by Maija Inveiss FacebookTwitterLinkedinemailPrint Dining & Drink, Madison Magazine, Top StoriesA personal chef's pandemic pivot Sujhey Beisser, The pandemic left this in-home cook’s side job in limbo, and the industry’s future still feels up in the air. City Life, Madison Magazine, Top StoriesJessica Cavazos’ dreams for her organization are much too big to fit on a single sticky note Doug Moe, In getting the job that changed her life, Jessica Cavazos gives partial credit to a sticky note. Home & Lifestyle, Madison Magazine, Top StoriesPasture and Plenty's kitchen does it all Andrea Behling, It’s almost surprising to learn Pasture and Plenty’s kitchen is a commercial build, because it has all the comfort and style of a dream home kitchen. Dining & Drink, Madison Magazine, Top StoriesLa Taguara creates fare derived from family Venezuelan recipes Maija Inveiss, Since the pandemic began, Jeykell Badell of La Taguara has been operating in survival mode. City Life, Madison Magazine, Top StoriesCelebrating The Center for Black Excellence and Culture The Rev. Dr. Alex Gee Jr., With a mission to address Madison’s public health crisis of racism, the Rev. Dr. Alex Gee Jr. and many other community leaders announce plans for The Center for Black Excellence and Culture. Dining & Drink, Madison Magazine, Top Stories10 Madison spots specializing in bubble tea Hannah Twietmeyer, This trendy tea has taken over, and we're giving you all the details on where to find it around town. City Life, Madison Magazine, Top Stories6 Madison things our editors love this month Andrea Behling, Lotion bars, chili paste and print of Madison's unique intersections are among March's picks. Arts & Culture, Madison Magazine, Top StoriesIncoming talent and shifting priorities guide University Opera’s upcoming repertoire Michael Muckian, Some troupes, made more nimble by necessity, can and do successfully adapt as conditions warrant. City Life, Madison Magazine, Top StoriesSamuel Li knows how to find Madison’s good side Andrea Behling, The cinematographer and photographer knows how to find the city’s best angles, whether from eye level or 300 feet in the air, showcasing some of the city’s prettiest sights. City Life, Coronavirus, Madison Magazine, Top StoriesCarebot Health could help schedule COVID-19 vaccines nationwide Maggie Ginsberg, As the COVID-19 pandemic raged on last year with no vaccine in sight, I caught up with my neighbor Tyler Marklein. Home & Lifestyle, Madison Magazine, Top StoriesA Madison maker's love of the loom Maija Inveiss, Courtney Cosgriff uses weaving as a creative outlet when she’s not behind the desk at the Waunakee Public Library. Dining & Drink, Madison Magazine, Top StoriesMo Cheeks is baking for justice Sam Jones, A former Madison Common Council member’s quarantine hobby rises to a higher cause. City Life, Madison Magazine, Top StoriesWhere the grass is greener Maggie Ginsberg, Can growing awareness of green burials, home funerals and end-of-life doulas unearth a broader conversation about how we could better approach death and dying? City Life, Madison Magazine, Top StoriesWisconsin’s original green cemetery Holly Marley-Henschen, More than a decade before the Farley Center was founded — and just 20 miles down the road — Selena Fox built one of the nation’s first natural cemeteries. Columns, John Roach, Madison Magazine, Top StoriesRoach: A drawer full of masks John Roach, Late this morning, the bride and I will hop into the car and drive to Walgreens in Illinois where we will get our first COVID-19 vaccine shot. Columns, Editor's Note, Madison MagazineEditor's note: Chef of the year Andrea Behling, 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. Dining & Drink, Madison Magazine, Top StoriesFrancesca Hong's mise en place Andrea Behling, Like a cook who sets up ingredients before service (as the French culinary phrase implies), Francesca Hong is using her food industry experience to prepare for her new role as the Wisconsin State Assembly’s 76th District representative.