The Bakery store at Truax offers a selection of fresh-baked breads, breakfast pizza, cakes, bars, cookies and chocolates. Their new location is Room C1416, located around the corner from the Atrium Café.
Team Matters spoke with Suzanne Daly, Baking and Decorative Arts program director, about some of the many treats available. They toured the new space and watched Baking and Decorative Arts students in action.
Students in this program receive practical and theoretical training on producing bakery products from scratch (like pastries, tortes and hearth breads) cake decorating, sugar and chocolate work, and plated dessert presentations. They learn real-world merchandising and sales training by working in the Bakery store.
Hours of operation are Monday through Thursday, 9 a.m. to 12:30 p.m. through the first week of May.
Published March 20, 2017.
Team Matters sat down to chat with Maureen Alley, who took over as Social Media Coordinator for Madison College in December—only the second person to hold that full-time position.
Alley, who worked as an instructor at Madison College before striking out as an editor and independent social media consultant, shared some insights as to how Madison College uses various social media platforms to tell its story and whom the school is trying to reach.
Lucía Nuñez, vice president of Equity, Inclusion and Community Engagement, has been with the college for over a year now. The Matters team spoke with her about what she has learned during this time.
She told the Matters team about a listening session she attended at the Watertown Campus, where she met with people from the Latino community to understand some of the barriers they face in Watertown.
“Listening and feeling the determination that they have and the strength of these families and what they can contribute was really eye-opening to me,” she says.
Working with various student clubs, such as the WomenLEAD (Leaders for Equity and Diversity) Club and presenting to the Student Senate also stand out as highlights to Nuñez. Talking with students about bias, explicit and implicit, and how we can find common ground are important conversations to have.
“By being aware and recognizing all the different voices that we have can contribute to making this a more inclusive and welcoming campus.”
The Matters team spoke with history instructor Christine Cina about the origins of Black History Month. Cina has taught Women’s History, Native American History, African History and African American History at the college since 1993.
Before there was a Black History Month, Black History Week was established in 1926 by Carter G. Woodson, an African-American historian. Woodson wanted to bring national attention to the contributions of Black people throughout American history. He chose the second week of February because it marks the birthdays of Frederick Douglass and Abraham Lincoln. Fifty years later, President Gerald R. Ford officially recognized Black History Month.
The Matters team spoke with Cindy Peckenpaugh in the new Trustyle Salon at the Truax campus.
From now through March 10, salon hours will be Monday through Friday, 12:30–4:15 p.m. From March 20 through May 5, the salon will be open Monday through Friday, 9:30-11:30 a.m. and 12:30–4:15 p.m.
A complete list of services and prices for the salon is available on the college website. All services are performed by students and supervised by licensed stylists.
Call (608) 246-6068 to schedule your appointment and ask about monthly specials.
During Winter Fest, team Matters stopped by the Black Student Union's table. There they spoke with Sed Smith, president of the Black Student Union (BSU), about events they have planned during Black History Month.
One of these events is the annual Black and Brilliant forum, which is scheduled for Thursday, Feb. 23, 12 – 3 p.m. in Room D1630B. The event will feature panelists Kaleem Caire, Gail Ford, Keetra Burnette, Michael Davis and Ali Muldrow.
The Matters Team met with Bryan Woodhouse, dean of the School of Business and Applied Arts, to discuss the upcoming Chef Series, which will take place in the new state-of-the-art demonstration kitchen at Truax.
The Madison College Chef Series will highlight the entrepreneurial journey of each guest chef and the challenges they faced along the way. The evening will also cover methods of preparation, cooking demonstrations and serving of appetizers prepared by the chefs.
“These are people who have really climbed to the pinnacle of the culinary world,” exclaimed Woodhouse. “They have been gracious enough to come in and share their experience and their story with our students, and also with the general public, so we’re really excited about that.”
Chef Mindy Segal kicks off the series on Tuesday, Jan. 31, at 6 p.m. “Cookies and Cream with Mindy Segal” is free to Madison College students. A limited amount of tickets are also available to the public for $25 on Eventbrite.
Future events in the series include:
- Monday, Feb. 22, “Four Seasons Four Restaurants,” presented by Tory Miller, owner and executive chef of L’Etoile, Graze, Sujeo and Estrellón
- Thursday, Mar. 23, “The Heritage Farm Story,” presented by Chef Dan Fox, owner and executive chef of Heritage Tavern
- Wednesday, Apr. 19, “The Making of Pig in a Fur Coat,” presented by Daniel Bonanno, chef of Pig in a Fur Coat
- Wednesday, May 10, “Sardine, Marigold Kitchen, Gates and Brovi,” presented by Phillip Hurley and John Gadau, owners and co-executive chefs of these three Madison restaurants
In the days just before the Atrium Café opened for the start of the semester, the Matters team spoke with Jason Walker, the college's Food Service executive chef. They learned about the different food items now available — old favorites and exciting new options.
- Stone fired pizzas that are made to order. (11 a.m. – 5:30 p.m.)
- A farm-to-table eatery that will serve minimally processed, locally sourced foods. This venue will open Monday, Jan. 23. (8 a.m. – 2 p.m.)
- International choices with a rotating menu of favorites from around the world (11 a.m. – 2 p.m.)
- Delicatessen with made-to-order cold and grilled panini sandwiches (11 a.m. – 5:30 p.m.)
- Expanded salad bar (11 a.m. – 5:30 p.m.)
- A grill with custom burgers, grilled chicken sandwiches, fries, chicken tenders and other favorites, plus a few new offerings. Breakfast sandwiches will be served in the morning (8 a.m. – 5:30 p.m.)
- Entrees, with comfort food, hot breakfast and hot entrees on a four-week rotation. The Friday fish fry will return (8 a.m. – 5:30 p.m.)
- Stand-alone coffee shop featuring Starbucks coffee, including Frappuccino and espresso. Gourmet ice cream can also be purchased at the shop's registers. (7 a.m. – 7 p.m.)
The remodel not only provides new food venues but also a spacious, comfortable place for students and staff to eat. It has seating for 450 people and has large, south-facing windows.
"It's fresh, it's airy, it's well-lit," Walker said of the new space. "Sunlight makes a big deal."
Last week, Donna Page took the Matters team on a tour of the Gallery at Truax, giving them a preview of the upcoming exhibition African Art: Traditional and Modern. Sarah Stolte, coordinator for the Gallery 211 downtown, asked Page to act as curator of the exhibition.
African Art: Traditional and Modern is sponsored in part by the Madison College Center for International Education and is presented at the Gallery 211, located in the DTEC, and the Gallery at Truax.
Both locations feature traditional African masks and sculptures, as well as contemporary paintings, drawings and prints created by various African artists. The exhibits come from 16 countries across Africa. All the works are on loan from collectors in the Madison area.
The two oldest exhibits are located in the Gallery 211. They are 2,000 to 3,000-year-old terra cotta pieces discovered in Nigerian tin mines during the mid-twentieth century.
The Gallery at Truax exhibit will be on display Tuesday, Jan. 10, through Thursday, Feb. 9. A reception will be held Thursday, Jan. 19, from 4 to 6 p.m.
The Gallery 211 exhibit will be on display Tuesday, Jan. 10, through Thursday, Feb. 23. A reception will be held Thursday, Feb. 23, from 4 to 7 p.m.