Fudge Bottom Pie: A Timeless Story of a Pie and the People who Love it
Once upon a time in a place not so far away and a time not so long ago, a pie that would become legend and would be loved by millions debuted at Memorial Union. Some say that Fudge Bottom Pie was created by a University of Wisconsin-Madison Residence Halls chef. Others say it was a Wisconsin Union creation that debuted in 1945 in Memorial Union. While its origin is debated, its deliciousness and the community’s love for it is not. “I...
Taste of the Union: Lasagna at Urban Slice
With an abundance of new foods available at Memorial Union, perhaps you’ve looked over new options at Union South. I know I did. One dining location at Union South, Urban Slice, carries a wide variety of pizza and specials such as calzones, chicken parmesan and pasta dishes. I had previously tried almost all of these options, as Union South is a convenient place to eat between classes. One item new to Urban Slice this school year is...
Behind the Scenes at the Union: Chef Allison Berris
You have one amazing chef to thank for the delicious tomato bisque soup at Carte, the flavorful chili at der Rathskeller, the house-made salad dressings at Carte and der Rath and many more Memorial Union favorites. Let’s get to know Chef Allison Berris. What is your position? I am the restaurants chef at Memorial Union. So, since September 2016, I’ve been in charge of prep for all of the [Memorial Union] restaurant units. Rathskeller,...
Storyteller Series: Coming Together in der Rathskeller
By Andrew Zaruba “Oh, this is a German beer hall!” Designer Leon Pescheret saw what would eventually become der Rathskeller in Memorial Union from the moment he walked into the space. His original design still exists today, providing a warm and inviting environment for every visitor. From inside der Rath, it is almost as though you’ve left Memorial Union and entered a new space entirely. The sounds of music and chatter, the sight of...
Happy Birthday, WUD Cuisine!
The Wisconsin Union Directorate’s (WUD’s) newest committee, WUD Cuisine, has turned one! The past year has been full of growth, learning and community involvement, and the committee’s newest director, Sydney Weiser, joined us to reflect on the successes and future of the Cuisine Committee. “First and foremost, we aim to be a place where students can start thinking about cuisine and the food system at large,” Weiser said. “Food is a...
Familiar Fall Scene Brings Farmers Back to Market
It’s about that time of year. The U-haul trailers parade through campus, and old couches clutter the curbs. Soon, textbooks will be bought, awkward ice breakers will be endured, and late night dinners after the library will be cooked. And with the start to the fall semester comes the new season for the Campus Farmers Market, the Wisconsin Union’s stage for local food vendors and also a venue for food education. “It really just started...