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Archive »Recent Articles

Our Towns: Beloit's renaissance a well-kept secret

Our Towns: Beloit's renaissance a well-kept secret

The president of Beloit College may have thought he was offering a simple endorsement, but actually he was communicating volumes about the experience of place and the importance of making an investment. In a letter written to bolster Beloit’s chances of winning a Great American Main Street award (which it did), Scott Bierman told the story of how he came to accept the position as president of the private college, and how a simple walk downtown helped seal the deal with wife Melody.

Are start-up firms eventful?

Are start-up firms eventful?

Entrepreneurs tend to be visionaries, but given all the operational balls they typically have in the air at once, it takes a lot of imagination – not to mention nerve – or a new sole proprietor to think he or she can put on a relevant seminar, let alone a conference. Still, we've seen it done time and again in Madison, as businesses like Lindsay Stone & Briggs build conferences like Brandworks from the ground up.

Madison in the National Spotlight

Madison in the National Spotlight

Believe or not, Madison will attract national attention this year, and none of that attention will have anything to do with a Badger sporting event. Thanks to the efforts of hundreds of academicians and business people alike, the Capital City will welcome two national conferences for the first time in 2011: the Small Business Innovation Research (SBIR) National Conference and the 19th Congress for the New Urbanism.

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Archive »IBTV

  • FEEDing Madison's local food culture

    Madison Noteworthy's Mike Victorson interviews Adam Haen, founder of Food Enterprise & Economic Development (FEED) Kitchens, shared-use kitchens that are helping to incubate Madison's food culture. The FEED Kitchens facility includes five commercial kitchens, with specialized equipment for baking, produce preparation and processing, deli prep, and meat processing. The facility is available for rent by the hour so that food businesses and individuals seeking to sell food to the public can have a legal place to prepare their food. There's also a training kitchen available for non-profit groups and cooking teachers. This training kitchen doubles as a community use kitchen for anyone who wishes to do personal cooking or baking on a larger scale, such as holiday baking with friends, canning and preserving produce, or making meals in bulk. Visit feedkitchens.org.

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