Having spent more than four decades behind the lens, Phil Slaske has seen the photography industry change dramatically. As film and darkroom equipment have been set aside to make room for digital cameras and high-resolution printers, the photo specialist has adapted his craft to fit the times. Today, Slaske specializes in several types of photography, including wedding photography, business portraits, and high-school or military group photos. He offers images in both digital and print versions, and also retouches photos to minimize skin imperfections or adorn faces with Groucho Marx mustaches. He has personally photographed more than 1,500 weddings and also specializes in capturing high-school-senior and family portraits.
In 1958, Guy Day and Dale Williams founded their mattress store with a focus on high-quality products and excellent customer service. After 10 years, the partners unveiled their line of handcrafted, personalized mattress sets under the name Verlo, a combination of their wives' names—Verna and Lois. After more than 40 years, the company has perfected its craft, manufacturing customized mattresses and selling them directly through their show rooms. The stock ranges from plush pillowtops to firm sets, both capable of supporting healthy sleeping patterns and cutthroat pillow fights for years to come.
Silver Spring challenges club wielders of all ages and experience levels with 36 picturesque holes. Choose between two different mulligan-rich landscapes: the Falls Course, home to 5,582 yards of championship ballways, or the Island Course, featuring a naturally occurring island green as well as foliage-heavy, elevated pastures and placid but potentially ball-devouring ponds. Today’s Groupon ensures one free round of golf on either course; your free round can be played at any time during a weekday or after 1 p.m. on a weekend. A golf cart is included in your gratis round, so you won’t need to rely on tired legs or illegally obtained all-terrain bumper cars for hole-to-hole transport. A membership also entitles 9-ironers to 20% off greens fees and cart fees for the rest of 2011, as well as seven-day advanced tee-time reservations.
Klinke Cleaners’ dependable service and lasting commitment to the trade hasn’t gone unnoticed. In the last 30 years, they have won a gold medal in Madison Magazine’s Best of Madison category 29 times. However, before founders Maurice and Trudy Klinke had ever conceived of opening a cleaners, they were the proud owners of Klinke Hatchery, which raised more than 125,000 baby chicks a week. Perhaps the smell given off by thousands of chickens inspired them to seek a less malodorous occupation, because in 1958, they opened the first location of Klinke Cleaners.
In its early days, Klinke Cleaners used Econ-O-Crest dry-cleaning machines—early forerunners of modern dry-cleaning machines—but as the business grew, so did its thirst for new technologies. Soon, the company was installing new equipment nearly as quickly as it could be created, including shirt-finishing stands, drapery-pleating machines, and pants leggers, used to set precise creases in slacks. In 2000, the Klinke family began to consider expansion beyond Madison, leading to a rapid period of growth that culminated in 21 locations across southern Wisconsin and one experimental site at the bottom of Lake Michigan.
Its EarthSmart Systems dry-cleaning process uses solvents and machines that are less damaging to the environment, as well as reusable garment bags and hangars to help decrease landfill waste. Most locations also offer a speedy turnaround with drive-thru windows and same-day pickup.
More than three decades ago, educator Larry Martinek set out on a mission to develop a curriculum that would radically change the traditional approach to teaching math. Noting a "disconnect between students' basic skills training and the curriculum they [must] master in the years to come," Larry created an original teaching method designed to turn students into miniature mathematicians capable of thinking critically to solve problems. His approach, which he describes as the cultivation of number sense, strives to sharpen students? math instincts, rather than drill them with repetitive, memory-based exercises or force them to blackmail accountants to crunch the numbers. Soon after students began using Larry's method, their test scores began to rise. In the spring of 2002, Larry's dream came true. Peter Markovitz and David Ullendorff, leaders in the education industry, made Larry and his curriculum the driving force of Mathnasium. Larry introduced his curriculum as the Mathnasium Method.
Today, Mathnasium centers can be found throughout the world. Informed by Larry's visionary innovations, the program's tutors give personalized coaching that focuses on bolstering critical thinking through written materials and mental math, forsaking many of the teaching tools found in a traditional classroom. In addition, the tutors also focus on boosting students' enthusiasm for the subject, helping them overcome a lack of confidence in the classroom or their innate fear of prime numbers.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.