2019 ADVERTISER INFO
CONNECTING YOU with your COMMUNITYOn Target, On Time, On Line Reaching women in the Coulee Region
crwmagazine.comReaching over 50,000 readers per issue
Join the CirkusBuild a TreehouseExplore the OutdoorsStart a BusinessChange Your Life
COMMUNITY
SECTION
INSIDE!
AdventureKaren Mischel Takes the Wheel in Viroqua
Take Time for: • Your Mental Health • Your Family • Meal Planning • An Adventure
Time for YouWomen on Time Renaissance Breads A Modern Odyssey Women Busy as Bees
PLUS:
2018 PARADE
OF HOMES
Brewing Success at Pearl Street Brewery
Paying It Forward with Children’s Miracle Network
11 Ways to Shine
Running the Grandad Half Marathon
Hiking Alone, Conquering Fears
PUT YOUR Best Foot FORWARD
Mary LarsonSteps Up for Community and Environment
Get Energized By:• Inspirational Women• Local Students Doing Good• Coffee!• Reiki• Fresh Looks for Home• A Wine Country Tour
And More!
Energize!
Becky BrudosJazzed About
FITNESSLABA
Home Show Guide inside!
Managing a Career Makeover
New Life with Coulee Council on Addictions
Indian Meals Made Easy
Spontaneity in Sedona
Makeovers & More!
MakeoverAngela Bartow
Refresh Your Home withSavvy Home Consignments
TIMELINE
PICTURE YOUR ADVERTISEMENTin Coulee Region Women magazine
THE MAGAZINECoulee Region Women magazine is a local home and healthy living magazine written for Coulee Region women by Coulee Region women. We strive to inspire women personally and professionally and foster families and communities that are happy, healthy, and strong.
WE REACH YOUR TARGET MARKET - WOMENRESERVE YOUR 2019 AD SPACE TODAY.
FREQUENCY: Bi-monthly – 2 month exposureCIRCULATION: 15,000 per issue Readership: 50,000+DEMOGRAPHIC: Women ages 25+DISTRIBUTION: 35-mi radius, 500 locationsPRICE: ComplimentaryPAPER: 60 lb. soft gloss, saddle stitchedTRIM SIZE: 8.375” x 10.875”BINDING: Saddle stitchedONLINE: Complete publication online All ads hyperlinked to advertiser’s website.
Ad Space Reservation Release Ad Copy Due & Bill Date
FEB/MAR Dec 28, 2018 Jan 31
APR/MAY Feb 22 April 4
JUN/JUL Apr 26 Jun 6
AUG/SEPT Jun 28 Aug 1
OCT/NOV Aug 30 Oct 3
DEC/JAN Nov 1 Dec 5
BUSINESS & RESOURCE Sept 20 Nov 1DIRECTORY
Community Section Included
36 APRIL/MAY 2018 www.crwmagazine.com
www.crwmagazine.com APRIL/MAY 2018 37
Located in downtown La Crosse in a renovated
candy factory, The Charmant Hotel is quickly becoming a go-to
destination for locals and out-of-towners alike since opening less
than three years ago.
The luxury boutique hotel features 67 rooms, a restaurant, parlor,
lobby bar and lounge, rooftop terrace and sweets bar. The variety of
dining options is a highlight of The Charmant, and creating a dining
experience unlike any other in La Crosse is the goal of staff.
“A personalized experience” is how Charmant food and beverage
director Michel Gabbud describes how dining should be at The
Charmant. Communication is key, he says. Charmant staff want to
know diners’ names, dietary restrictions, preferences and whether they’re
celebrating a special occasion before they even enter the building.
The Charmant team also aims to keep a laid-back, unpretentious
atmosphere.“There might be a bit of a perception that (The Charmant) is fancy
and only for special occasions,” says executive chef Kevin Micheli.
THE CHARMED LIFEA balance of elegance and ease makes for distinctive dining at The Charmant.
BY JESSIE FOSS
Photos courtesy of The Charmant Hotel
“This is a destination for a variety of occasions, including grabbing a
burger and listening to bands on the weekend.”
Individualized atmosphere
Providing multiple dining and drink options in one location allows
for several atmospheres. The parlor operates as a coffee bar during
the day and a wine and spirits bar during the night. The lobby bar
and lounge offers regional craft and domestic beers, wines, spirits and
cocktails. It also features a modified menu from the restaurant. The
sweets bar has Indulgence Chocolatiers specialty chocolates available
24 hours a day.
The Charmant’s cocktail menu allows for each bartender to have
the opportunity to showcase his or her creativity and skills. Cocktails
change with each season, and with the change, bartenders have the
opportunity to create their own cocktails. The favorites make it to the
menu for patrons to enjoy. Each cocktail includes The Charmant’s
homemade syrups and juices.
Allowing for employee input is something else Micheli says sets
The Charmant apart from other establishments. He says many of the
employees have been at The Charmant from the beginning and are
always looking to “put their own stamp on it.”
French inspired, locally sourced
The restaurant serves breakfast, lunch and dinner and features
rustic French-inspired dishes that are made from as many fresh and
local ingredients as possible. Local suppliers include area Amish and
organic farmers. Micheli says he loves being able to showcase the wide
variety of local foods, which keeps expanding every year.
“You can taste and feel the difference,” says Gabbud of the food.
He applauds Micheli’s efforts to bring in fresh ingredients. “It’s part
of what makes this place so special. Everything is made from scratch.
No shortcuts are taken.”
Micheli, who has been at The Charmant since it opened, says he
played around with food and the menu quite a bit in the beginning.
While the menu still changes—it now includes an expanded pasta
selection—some offerings have become standards. A favorite
appetizer is goat cheese and honey; the honey is supplied by a local
Amish man. The French onion soup has also become a menu staple,
as well as the ribeye.
The roasted chicken with Lyonnaise potatoes is Micheli’s food
recommendation. He says the meal doesn’t have many frills, and its
simplicity is what makes it such a good dish. Gabbud recommends
diners try the wood-fired pizzas, which are served on the rooftop
terrace during warmer months. The terrace is set to open for the
2018 season on April 16 at 3 p.m.
The Charmant’s drink and dining options vary by where patrons
choose to drink and dine. A complete listing of hours of operations
and menus can be found at www.thecharmanthotel.com.
Top left: The Charmant
lounge offers cocktails
and a modified menu. Top
right: The parlor operates
as a coffee bar by day
and a wine and spirits
bar by night. Bottom left:
The sweets bar offers
specialty chocolates
24 hours a day. Bottom
right: The French 75 and
Wisco Old Fashioned, two
signature drinks from The
Charmant, are shared in
recipes on the next page.
| FOOD |
Wood-fired pizzas and good conversation light up the night
on the The Charmant Hotel rooftop terrace.
www.crwmagazine.com APRIL/MAY 2018 41
| HOW-TO |
Golden Rules• Treat people like you want to
be treated• Seek to turn every negative
into a positive• Look at yourself—you can
change what you don’t like• Smiles are free and can
transform someone’s day• Kindness is never forgotten• Ask yourself, "What can I do
to get the best outcome for all?"
• Yelling solves nothing
You can help make the world be a better place—just one small step at a time. Small changes—like the ones given here—can make a big difference in your life and the lives of others, and they’re not that hard to do. Try out these small actions as you go through your day, and soon they will become routine. You never know when one of them will have a profound effect, so give them a try!
Have you ever experienced road rage? If someone frustrates you with slow driving, cuts you off or drives irresponsibly, what is your response? Instead of getting angry, consider: That driver may be confused, lost, in an emergency or simply having a difficult time driving. Stay
calm and gracious, and you might avoid an accident instead of being in one.
Smile when you meet others in any situation. What do you do when someone smiles and greets you? You smile in response. And the moment you smile, you not only brighten someone else’s day, but you have shifted your attitude and made your own
day better, too. This works even when you are on the phone!
While driving, do you find it difficult to merge when a lane is
narrowing? Remember the “zipper technique” and let the
waiting driver merge ahead of you. You’ll still get to your
destination on time, and that driver will appreciate your
kindness. Give them a friendly wave while you’re at it. And if
another driver lets you merge, offer a wave of gratitude, too.
You know that mom: She’s the one struggling at Target with crying kids, an overfull cart and visibly frayed nerves. She might be snapping at her children or on the verge of tears. REMEMBER THOSE DAYS?
Tell her you do. Acknowledge that this is hard, and assure her that it will get easier. Simply letting her know she is not alone, and that you don’t judge her, will ease her burden.
“We’re here for a reason. I believe a bit of the reason is to throw little torches out
to lead people through the dark.” —Whoopi Goldberg
How wonderful it is that nobody need wait a single minute before
starting to improve the world. —Anne Frank
“”
11 Ways to ShineBeing your best self can make a difference in an anxious world.
36 FEBRUARY/MARCH 2018 www.crwmagazine.com
www.crwmagazine.com FEBRUARY/MARCH 2018 37
| FOOD |
ORANGE GLAZED CARROT RIBBONS2 lb. large, long carrots, peeled2 cups orange juice1½ tsp. dark brown sugar, packed2 T butter (¼ stick)2 tsp. honey¼ tsp. balsamic vinegarChopped chives
Run vegetable peeler down the length of the carrots, shaving off long ribbons (you will need about 8 cups of ribbons). Cook in large saucepan of boiling salted water 2 minutes. Drain and gently pat dry. (Can be made 6 hours ahead.) Cover; chill. Stir orange juice and sugar in large, heavy skillet over medium-high heat until sugar dissolves. Boil until reduced to a scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl. Sprinkle with chives.
If fueling your body with fresh, nutritious fare is important to you, you’re in luck. The Coulee Region offers an abundance of organic and locally grown produce at farmers markets, food co-ops and community supported agriculture (CSA) farms.For more than a decade, Small Family Farm CSA owner Jillian Varney has shared the bounty of her farm with people throughout the region. Varney and her husband, Adam, grow 10 acres of organically grown vegetables on their farm in La Farge. Additionally, they raise and market pastured pork and free-range organic chicken.“It is just part of my core values to want to eat good, healthy food and make it available to people,” says Varney.Growing up in Dubuque, Iowa, Varney worked on farms in her teens and early 20s. “I spent about six years as a farmhand, bouncing around the United States, getting different farm experiences,” she says.
She met her husband while working on a farm in La Farge. “We bought our farm in the spring of 2007 and have been doing this ever since.”Farm and familyThere are more than vegetables growing on Small Family Farm.
The Varneys’ not-so-small family consists of two daughters, Ayla, 6, and Aliza, 3, and a son, Arlo, just 2 months old. Raising a family while working a farm is both a challenge and a blessing.
Good Food = Good EnergySmall Family Farm feeds the region with fabulous food.BY LEAH CALLContributed photos
A self-proclaimed workaholic, Varney often works with kids at her side, which doesn’t always go smoothly. In the summer months, she hires child care in the mornings and spends the afternoons with the children. And while there never seems to be enough time in the day, she finds joy in having the family all together on the farm.“I’m really trying to honor that there is this seasonal cycle to our family. I sort of allow the farm to take over and sweep us away throughout the summer and consume most of our time and energy. And then in the winter, I let the family take over and put the farm on the back burner.”
Feeding the communitySmall Family Farm CSA has roughly 450 members. “We pack about 300 quarter-bushel CSA boxes each week,” notes Varney. “Some of those are every-other-week shares.”From June through October, boxes are delivered to more than 35 drop sites across La Crosse, Onalaska, West Salem, Sparta, Viroqua and La Farge. They even go as far as Dubuque, with some stops along the way, and anticipate adding Tomah to the list in 2018. The farm employs four with about 35 Worker-Share participants. The Worker-Share Program allows people to work three-and-a-half hours on the farm weekly in exchange for a CSA box.
“We get people who might not normally work for us, this really diverse community involvement,” notes Varney. “It really makes our farm feel like a community farm. It comes alive with all these people coming in and out, energized and excited to help on the farm.”
Worker Share participants must commit to 20 weeks throughout the summer. Varney expects that deters some. “We are a little flexible for students. And we almost never turn anyone away that wants to do it.”
Using the whole boxThe boxes are loaded with fresh-picked seasonal veggies. And like most gardeners, the Varneys occasionally try some new varieties just for fun. “We have to be careful not to get too weird; we don’t want to turn people away or intimidate them in the kitchen,” says Varney.
“People want to sign up for CSA farms, and they want to be part of this, but one of the reasons they don’t continue is because they don’t know what to do with this big box of produce.”Varney provides an array of recipes to help on that front. She plans to offer even more recipes and additional how-to videos in 2018, in part to compete with mail-order meal-preparation companies. “These mail-order companies are really good at marketing, and people are paying crazy money to be part of those programs. But it’s not even
local. It’s not organic. We are so much better.”Check out Small Family Farm CSA at www.smallfamilycsa.com.
On beautiful acreage in La Farge, Jillian and Adam Varney grow a variety of vegetables, plus pork and chicken, available through Small Family
Farm CSA. Their small family also includes Ayla, 6, and Aliza, 3. Not picuted (yet) is their son, Arlo.
www.crwmagazine.com JUNE/JULY 2018 27
| HOME |
“Maybe we could build a treehouse.” It was a casual comment made by Tim Leighty to his wife, Samantha, who had just noted the lack of yard space in their new home in Trempealeau. Tim’s offhand remark led to one thing, and then another, and before they knew it, the Leightys were searching for donated materials, being interviewed for a national television show and, finally, relaxing with adult beverages 16 feet above the ground.
Plans get off the groundA few days after Tim made his backyard comment, Sam was
talking with one of her coworkers at Gundersen Health System, who mentioned the Animal Planet show Treehouse Masters was looking to do a segment in this area. With some skepticism, Sam and Tim applied. Three days later, they got their answer: A contract to be a part of the television show was in the mail.
Soon the Leightys were meeting with the show’s host, Pete Nelson, and planning out the 10 days it would take the crew to complete their treehouse. If you’ve watched Treehouse Masters over the years, you know the structures have become more and more elaborate.
While the finished products make great TV, they also are logistically difficult to complete in time for all of the episodes of the season. So on season 10, Treehouse Masters worked with a different concept: Do one elaborate treehouse and another basic one in the same area at the same time. As fate would have it, an elaborate treehouse was being built in De Soto, and Trempealeau was just the right distance to make the two-for-one concept work.
Since Sam and Tim hadn’t thought enough about a treehouse to have many of their own ideas yet, they gave Treehouse Masters complete freedom to do whatever they wanted. “The crew loved it,” says Sam. “They told us the show started with small backyard treehouses and that this is the type of project they enjoy the most. While Treehouse Masters primarily designs and builds treehouses for adults, we have three daughters (8, 6 and 3) who will inevitably use the treehouse, too, so we needed to keep that in mind.”
Used Anew to the rescueThe first call Treehouse Masters made was to Used Anew in Sparta,
a place that specializes in tearing down old barns and repurposing the
UP IN A TREEThe Rustic River Shack is famous in Trempealeau and far beyond.
BY JULIE NELSONPhotos by Pete Nelson, Treehouse Masters
Tim and Samantha Leighty, with Pete Nel-son of Treehouse Masters (center), crafted a one-of-a-kind backyard retreat.
PICTURE YOUR ADVERTISEMENTin Coulee Region Women magazine
WE REACH YOUR TARGET MARKET - WOMENRESERVE YOUR 2019 AD SPACE TODAY.
AD SIZES
• High resolution PDFs & InDesign files preferred• 300 DPI minimum• Include graphics, fonts and paper proof• No Word or Publisher files• Output line screen: 150 LPI
PRIME POSITIONS
PRICING
FREQUENCY RATE 1/6 1/4 1/3 1/2 2/3 FULL
Full Color 1x $475 ea. $575 ea. $675 ea. $875 ea. $1190 ea. $1515 ea.
Full Color 2-5x $375 ea. $475 ea. $575 ea. $775 ea. $975 ea. $1315 ea.
Full Color 6x $365 ea. $465 ea. $565 ea. $765 ea. $965 ea. $1215 ea.
816 2nd Ave S, Ste 300; Onalaska, WI 54650 • 608.783.5395 • [email protected] www.crwmagazine.com
Price listed is per issue
1/6 Horizontal: 4.861” x 2.333” Vertical: 2.347” x 4.833”
1/4 Vertical: 3.604” x 4.833”
1/3 Square: 4.861” x 4.833” Vertical: 2.347” x 9.833”
1/2 Horizontal: 7.375” x 4.833” Island: 4.861” x 7.333”
2/3 Vertical: 4.861” x 9.833”
Full Page No Bleed: 7.375” x 9.833” Trim: 8.375” x 10.875”* *1/2” live copy area on edges and 1/4” bleed
Double Page 16.75” x 10.875” Allow 0.3875” for the center gutter & 0.125” bleed
PRICING
1/3
1/2 1/3 V
1/6 H
Island
2/3 V
1/6 V1/4
1/2 H
Rate 3-6x Rate 1-2x
Back Cover $1490 ea. $1790 ea.
Inside Front Cover $1415 ea. $1715 ea.
Page 3 $1415 ea. $1715 ea.
Inside Back Cover $1390 ea. $1690 ea.
Double Page $2240 ea. $2290 ea.
ACCOMPLISHMENT100 words + 1” photo or logo $200 ea.
36 FEBRUARY/MARCH 2018 www.crwmagazine.com
www.crwmagazine.com FEBRUARY/MARCH 2018 37
| FOOD |
ORANGE GLAZED CARROT RIBBONS2 lb. large, long carrots, peeled2 cups orange juice1½ tsp. dark brown sugar, packed2 T butter (¼ stick)2 tsp. honey¼ tsp. balsamic vinegarChopped chives
Run vegetable peeler down the length of the carrots, shaving off long ribbons (you will need about 8 cups of ribbons). Cook in large saucepan of boiling salted water 2 minutes. Drain and gently pat dry. (Can be made 6 hours ahead.) Cover; chill. Stir orange juice and sugar in large, heavy skillet over medium-high heat until sugar dissolves. Boil until reduced to a scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl. Sprinkle with chives.
If fueling your body with fresh, nutritious fare is important to you, you’re in luck. The Coulee Region offers an abundance of organic and locally grown produce at farmers markets, food co-ops and community supported agriculture (CSA) farms.For more than a decade, Small Family Farm CSA owner Jillian Varney has shared the bounty of her farm with people throughout the region. Varney and her husband, Adam, grow 10 acres of organically grown vegetables on their farm in La Farge. Additionally, they raise and market pastured pork and free-range organic chicken.“It is just part of my core values to want to eat good, healthy food and make it available to people,” says Varney.Growing up in Dubuque, Iowa, Varney worked on farms in her teens and early 20s. “I spent about six years as a farmhand, bouncing around the United States, getting different farm experiences,” she says.
She met her husband while working on a farm in La Farge. “We bought our farm in the spring of 2007 and have been doing this ever since.”Farm and familyThere are more than vegetables growing on Small Family Farm.
The Varneys’ not-so-small family consists of two daughters, Ayla, 6, and Aliza, 3, and a son, Arlo, just 2 months old. Raising a family while working a farm is both a challenge and a blessing.
Good Food = Good EnergySmall Family Farm feeds the region with fabulous food.BY LEAH CALLContributed photos
A self-proclaimed workaholic, Varney often works with kids at her side, which doesn’t always go smoothly. In the summer months, she hires child care in the mornings and spends the afternoons with the children. And while there never seems to be enough time in the day, she finds joy in having the family all together on the farm.“I’m really trying to honor that there is this seasonal cycle to our family. I sort of allow the farm to take over and sweep us away throughout the summer and consume most of our time and energy. And then in the winter, I let the family take over and put the farm on the back burner.”
Feeding the communitySmall Family Farm CSA has roughly 450 members. “We pack about 300 quarter-bushel CSA boxes each week,” notes Varney. “Some of those are every-other-week shares.”From June through October, boxes are delivered to more than 35 drop sites across La Crosse, Onalaska, West Salem, Sparta, Viroqua and La Farge. They even go as far as Dubuque, with some stops along the way, and anticipate adding Tomah to the list in 2018. The farm employs four with about 35 Worker-Share participants. The Worker-Share Program allows people to work three-and-a-half hours on the farm weekly in exchange for a CSA box.
“We get people who might not normally work for us, this really diverse community involvement,” notes Varney. “It really makes our farm feel like a community farm. It comes alive with all these people coming in and out, energized and excited to help on the farm.”
Worker Share participants must commit to 20 weeks throughout the summer. Varney expects that deters some. “We are a little flexible for students. And we almost never turn anyone away that wants to do it.”
Using the whole boxThe boxes are loaded with fresh-picked seasonal veggies. And like most gardeners, the Varneys occasionally try some new varieties just for fun. “We have to be careful not to get too weird; we don’t want to turn people away or intimidate them in the kitchen,” says Varney.
“People want to sign up for CSA farms, and they want to be part of this, but one of the reasons they don’t continue is because they don’t know what to do with this big box of produce.”Varney provides an array of recipes to help on that front. She plans to offer even more recipes and additional how-to videos in 2018, in part to compete with mail-order meal-preparation companies. “These mail-order companies are really good at marketing, and people are paying crazy money to be part of those programs. But it’s not even
local. It’s not organic. We are so much better.”Check out Small Family Farm CSA at www.smallfamilycsa.com.
On beautiful acreage in La Farge, Jillian and Adam Varney grow a variety of vegetables, plus pork and chicken, available through Small Family
Farm CSA. Their small family also includes Ayla, 6, and Aliza, 3. Not picuted (yet) is their son, Arlo.
WHEN SUBMITTING AD COPY
No charge for online - ads are hyperlinked to your websiteNo additional charge for ad designCRW magazine use only - 2 proofs included
READERS LOVE THE CONTENT ADVERTISERS LOVE THE RESULTS
Consumers and advertisers comment on what they love about Coulee Region Women magazine.
www.crwmagazine.com | [email protected] | 608.783.5395 | Follow us on Facebook
Coulee Region women magazine is a MUST read! It showcases our area and our ladies LOVE it!
-Mainstream Boutique
Just finished reading my CRW magazine. Several great articles AND an ad for a service I need!
-Sue
Coulee Region Women magazine is a true asset to our community. Thank you for providing such a tasteful, engaging and informative periodical. Our staff
and customers are always eager to grab a new copy. -Angelia
Thank you for helping our organization in its mission to serve our friends in the community. We are truly grateful.
-Heather
We get great response every time that we run an ad in your magazine! -Tammy
As a small business owner I have appreciated the professionalism that Coulee Region Women magazine offers and the terrific readership it brings.
-Dawn
2016BUSINESS &
RESOURCE D I R E C TO RY
www.crwmagazine.com
Business Resource