February 2009

February 2009

In This Issue

What's in a Menu

What's in a Menu

Michelle Wildgen sets out to discover what makes a menu, quizzing local chefs about Madison's tastes and the business of menu writing - all so you can discover your most exciting and satisfying...

Departments

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Dining Out

From Wisconsin Farm to Table

From Wisconsin Farm to Table

Rick Bayless talks farming, Frontera and fiery cuisine

Get Souped

Lots of places make a good Soup of the Day to be sure—but these restaurants have soup specialties so good they're on the menu regularly.

The Other Cabernet

Appreciating Cabernet Franc requires patience—to discover the wonderful inherent qualities of the grape that include dark cherries, fresh herbs and olives.

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Habitat

In-Home Stylist

In-Home Stylist

Local retailer Natasha Vora shares her tricks of the trade for a beautiful home

Chocolate Fun-due

Chocolate Fun-due

Heartily Optimistic

Dropping dead of a heart attack. It may seem like an unpredictable and random strike of lightning, but in most cases that's not how it works.

Doctor.com?

Doctor.com?

With a dizzying amount of medical information only a mouse click away, the Internet can make us all feel like we're experts. But is this a good thing when it comes to our health?

Independently Healthy

Providers Profiled

All Madisonians think they know which doctor is "the best" and which clinic has "the most." But do you want to bet your health on rumors? We've peeked into reputations and exhausted our expert...

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Madison Business

A Grandfather Reflects on a Year of Retirement

A Grandfather Reflects on a Year of Retirement

A baby boomer is off to the next big thing

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Spotlight

All That Jazz

All That Jazz

Get in tune with Jan Wheaton

Columns

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Politics

Stop the Pop

The State Government Bailout

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For the Record

Fresh Air on the Menu

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