Erika Janik

Wayne Thompson hopes Kind Bike will jolt the bicycle industry into rethinking its ways. His Kind Bike is a Madison-based bicycle company that builds social and environmental responsibility into its products. more

Aug 22, 2008 2:00 PM Health Beauty Fitness

You'd never leave your air conditioner, music, lights and television going all day, but this happens 12 to 24 hours a day at many workout facilities. And all that spinning, stair-stepping and treadmilling mostly ends up as waste heat. more

Aug 22, 2008 2:00 PM Health Beauty Fitness

Long before "organic" and "local" were on most people's food radar, Isthmus Green Day speaker Nora Pouillon was serving organic food at her namesake Washington, D.C. restaurant. Opened in 1979, Restaurant Nora became the first certified organic restaurant in the country in 1999 (notable in a city seemingly hellbent on increasing yields and subsidizing commodity crops rather than supporting small farmers). more

Apr 18, 2008 2:00 PM FOOD & DRINK

There comes a time in every sofa's life when it has to shape up or ship out - and here in Madison that often means shipped out to the curb for rebirth on a student porch. But there is another option: upholstery. more

Apr 4, 2008 2:25 PM Isthmus Abode

They say that if you can walk, you can hike. Clearly, "they" don't live in Wisconsin in the winter, when even an innocent stroll down the sidewalk is often compromised by human-size snowdrifts, meat-locker temperatures and ice. But for those who have their sights set on a hiking trip later this year - whether a long-distance trek like the Appalachian Trail, an inn-to-inn trip through Europe or New England, or a series of day hikes through a national park - winter can't be a time of hibernation. So how do you prepare for that planned-for-spring hike without freezing your butt off? more

Jan 25, 2008 4:00 PM Health Beauty Fitness

When I saw the phone number, I had a feeling this was my kind of place: 845-FOOD. Paoli Local Foods opened in June in what is likely the area's top biking destination, and it has quickly built a following among hungry residents, bikers and visitors alike. more

Nov 9, 2007 4:00 PM Cooking

If ever Richard DeWilde questioned the loyalty he's developed with the members of his community-supported agriculture program, the catastrophic flooding that devastated his and other farms in southwestern Wisconsin in late August has silenced any doubt. "Being a member of your CSA has meant more to me than I can say," writes one of his members. "I find it an extraordinary privilege to stick with [Harmony Valley Farm] for the long haul." more

Oct 12, 2007 3:00 PM Cooking

Two unusual tours get diners closeWith fall's fast approach, the time to get out and find fresh foods before the cold comes is now. And just in time, on Sept. 29, are two unique events that will give you the chance to get up close to your food and the people who produce it. more

Sep 14, 2007 3:00 PM FOOD & DRINK

Squash, sunflowers, gourds, beans - these are just some of the native foods of the Americas that have transformed the world's food supply. And for the last three years, these and many more have been planted at Middleton's Pope Farm Park (7440 West Old Sauk Rd.) by archeologists from the Wisconsin Historical Society, with help from local fourth-graders. Their work highlights American Indian agriculture, as well as the gardens of European settlers. more

Aug 17, 2007 3:00 PM Cooking

A few weeks ago I bought a jar of rhubarb-passion fruit preserves from Lee Davenport's new stand, Pamplemousse Preserves, at the Northside Farmers' Market. A deep burgundy color and filled with neatly cut chunks of rhubarb, it was stunningly good, which led me to consume most of it straight from the jar. more

Jul 19, 2007 4:39 PM Cooking

Scarcely a minute goes by that Robert Pierce isn't laughing, waving or greeting people by name at his South Madison Farmers' Market stand, where he serves as market manager. Friendly, warm and fiercely dedicated to making local food accessible to all, Pierce also runs a youth gardening program that teaches minority kids that "eating good is a good thing." more

Jun 21, 2007 6:07 PM Cooking

Confession: For the last two weeks, I have eaten little else but asparagus. Breakfast, lunch and dinner, steamed, grilled, roasted, even raw, the tidy bundle barely leaving the vendor's hand before I've pulled a stalk loose to munch on. more

May 24, 2007 3:50 PM Cooking

Despite nature's best attempts to delay the arrival of all things edible, my favorite season has finally arrived: market season. more

Apr 26, 2007 3:25 PM Cooking

There's a Chinese proverb that goes, 'Spring is sooner recognized by plants than by men.' And when it comes to maple syrup, that certainly is true. more

Mar 29, 2007 3:59 PM Cooking

Master cheese maker Sid Cook of Carr Valley Cheese has come up with a whole new way to make people fall in love with his award-winning cheese: He's offering a series of cooking classes in the new test kitchen at his Sauk City retail store. more

Mar 1, 2007 4:33 PM Cooking

'We are really focused on the business operations right now, finding ways to increase efficiency and to provide shoppers with what they need in the space available,' says Huberty. more

Feb 1, 2007 4:01 PM Cooking

A round, baggy root may not sound appealing, but under the rough skin of this homely tuber lies rich and flavorful flesh the color of gold. Rutabagas have a delicate sweetness and flavor that hint at both cabbage and turnip. more

Jan 4, 2007 4:18 PM Cooking

There is no gift more vilified, more dreaded or more ridiculed than fruitcake, which too often is mass produced with cheap ingredients. That's a shame, because at its best, fruitcake is a delicious mix of dried fruits and nuts, bound by sugar, flour, eggs and a few spices. more

Dec 21, 2006 4:25 PM Cooking

In the spirit of the baking, giving and eating season ahead of us, here are a few favorite local flavors to give (and to get) that you won't find just anywhere. more

Dec 7, 2006 4:26 PM FOOD & DRINK

They say that the key to a successful business is location, location, location. Yet location, along with a small space, may have been, in the end, the death of the Mifflin Street Grocery Cooperative. more

Nov 24, 2006 8:56 PM Cooking