Visual Traveler & Chocolate Blog

                     Above photo by Lisa Waterman Gray

What's in This Post
1) 70+ Years of Botanical Beauty
2) Mitchell Park Domes Renovations
3) Mitchell Park Domes Slideshow

70+ Years of Botanical Beauty

In 1955 a Milwaukee design competition attracted 33 architects from across the globe. Traditionally trained local architect, Donald Grieb, won the competition with his design for the Mitchell Park Horticultural Conservatory. Encompassing 15,000 square feet, overall, it featured three beehive-shaped glass domes with a connecting lobby. 

The structures' quarter-inch thick wire-embedded glass walls would allow more than 85% of available light to reach the plants, despite Milwaukee's wintery weather. The Floral Show Dome emerged in 1964, the Tropical Dome arrived in 1966, and the Desert Dome opened the following year. 

Mitchell Park Domes Renovations
 
During the summer of 2008, improvements included remodeling the lobby, restrooms, gift shop, education center, director’s office and front desk. And a $500,000 donation funded installation of new exterior and interior lighting.

The following November, Milwaukee’s Mitchell Park Domes welcomed visitors during a grand reopening celebration (with special guest architect, Donald Grieb). Through the next six years green initiatives included adding seven state-of-the-art greenhouse structures behind the Domes.

A trip through Mitchell Park Domes provides welcome relief from Milwaukee's cold-weather season. But no matter what time of year you visit, you'll fine plenty of natural beauty to admire and enjoy.

                                   Above photos by Lisa Waterman Gray

Disclaimer: As a travel writer I may receive complimentary stays, admissions, meals, transportation, and, occasionally, products I am asked to review. However, I make every effort to report my experiences fairly and honestly.

​Please note these photos are older. While they reflected the character of this destination during my visit, specific details have undoubtedly changed.

               Above photo by Lisa Waterman Gray

What's in This Post
1) A Commitment to Native American Art
2) Recognizing Indigenous Artists
3) Native Americans in the U.S. and Canada
4) Eiteljorg Tour Slideshow
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A Commitment to Native American Art

Anticipating a two-day road trip between our home in the Kansas City area, and a visit to see my mom in Pittsburgh, I decided to spend one night at an Indianapolis hotel.

Then I chose lodging located near Eiteljorg Museum of American Indians and Western Art. What a wonderful 'field trip'! Featuring plenty of natural wood, the front entrance captivated me (see photo, above).

Once inside, signage throughout the upstairs galleries provided plenty of background regarding the Native art assembled there. A portion of one sign described how the museum had evolved from its original intent:

"When the Eiteljorg opened in 1989, the Native American galleries were installed to showcase artworks using an intersecting framework of georgraphy and history. Since then, the interpretation of Native art and Native artists has evolved away from this colonial gaze, towards a culturally appropriate approach where Native art and artists are recognized on a global stage."

Recognizing Indigenous Artists

I also learned about the Eiteljorg Contemporary Art Fellowship. Since 1999, it has recognized and applauded the creative work and accomplishments of contemporary Native American and First Nations artists. Today this remains one of the few institutions to award contemporary Native artists major unrestricted cash awards designed to support their work, publish a catalog, and create an exhibition. The museum also acquires art from each Fellow that becomes part of the museum's permanent collection. In the words of 1999 Eiteljorg Contemporary Art Fellow, Truman Lowe, "Art is a language. It reflects the ideas, philosophies and even projections into the future."

Native Americans in the U.S. and Canada

Additional signage reminds visitors that more than 570 federally recognized tribes in the U.S. and more than 630 First Nations in Canada each have a distinct culture, language and traditions. As established via the earliest interactions between Europeans and the First North Americans, Native peoples are members of sovereign and or self-governing nations. 

During the annual two-day summer Eiteljorg Indian Market and Festival, attendees can experience Native cultures in and outside of the museum as they purchase handcrafted art and see incredible performances.

If you're a fan of Western art, be sure to check out the Eiteljorg's main floor exhibits too, full of framed paintings, and sculptures displayed inside protective glass enclosures. 

                                  All slideshow photos by Lisa Waterman Gray​
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Please note these images are older. While they reflected the character of this destination during my visit, specific details have undoubtedly changed.

                            Above photo courtesy of Lisa Waterman Gray. ©
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What's in This Post
1) Sweet Treats for 120 Years 
2) An Evolving Menu
3) Step Back in Diner Time Slideshow
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Sweet Treats for 120 Years

Wisconsin residents consume nearly 21 million gallons of ice cream each year and Wilson’s Restaurant & Ice Cream Parlor in Ephraim/Door County has helped satisfy that craving since 1906.

You'll enter this iconic eatery beneath a candy-cane-striped awning and vintage Coca Cola signs. Another time period awaits beyond the front door, where employees produce hundreds of icy treats each day at the old-fashioned soda fountain, and customers feed quarters into tabletop jukeboxes.

An Evolving Menu

​Opened as an ice cream parlor but now offering a much broader menu, Wilson’s is a beloved spring, summer and early fall destination (open from mid-May to late October) for locals and visitors, alike. Thick, enormous shakes, gargantuan banana splits and ultra-chocolatey Classic Turtle Sundaes are among the restaurant's many ice cream options.

And the food menu? Think legendary home-brewed draft root beer (especially tasty with a big serving of ice cream), as well as flame-grilled burgers, hefty sandwiches, and Chicago Dogs. Or sample iconic Wisconsin favorite – melt-in-your mouth, slightly crispy Cheese Curds, which are served on a bed of fries. 

When you've filled up with diner greats, take a walk along Ephraim's broad, curving roads and the beautiful, sandy Eagle Harbor shoreline. This small Door County city lies on the eastern side of the Bay of Green Bay - an arm of Lake Michigan.

                                     Above photo courtesy of Lisa Waterman Gray. ©
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What's in This Post
1) Delighting My Tastebuds in Ferrara 
2) International Customers at Hostaria Savonarola
3) A Tasty Trip to Turin 
4) Exploring Italian Flavors Slideshow
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Delighting My Tastebuds in Ferrara

After many hours of international plane travel and delays, an unexpected overnight stay in Milan, Italy and three hours on trains, I finally reached the lovely, historic town square and Castello Estense (Este Castle) in Ferrara by mid-afternoon.

My stomach growled before I swooned over impossibly creamy, rich gelato that melted slowly in the warm sun. More pedestrians and bicycles than cars filled cobblestone and brick streets, and customers on crowded restaurant patios sipped wine or espresso.

Just before sunset the brightly lit patio at Pizzeria Ristorante Woodpecker beckoned. Speaking broken Italian, I ordered a carafe of red wine, a plate of roasted eggplant, potatoes and peppers, and a large thin-crust pizza topped with long, bent asparagus spears. I drizzled fresh olive oil on the pie as black 'dust' from the charred crust accumulated on my fingers.

The evening took a magical turn when a priest in full-length vestments led a long procession of congregants along the cobblestone street, only 20 feet from my table. As I lingered over my meal, their candles illuminated centuries-old buildings. Did everything taste better because I was in Ferrara or because of the ultra-fresh ingredients in my meal? Perhaps it was a bit of both.

I slept well before enjoying a delicious breakfast buffet in my hotel and then set out to explore the city on foot. After several hours of walking, I found a welcoming restaurant patio beside the castle. At Birraria Giori, a warm breeze played with my napkin, a large basil leaf decorated mouthwatering, succulent pumpkin ravioli and cool Sangiovese quenched my thirst.

International Customers at Hostaria Savonarola

When nighttime returned bright spotlights illuminated Castello Estense, the massive cathedral and other antique buildings. People again spilled across sidewalks and cobblestone streets before chatting over pasta or gelato. After walking for 20 minutes I finally found Hostaria Savonarola, a cafe where fresh hams hung from the ceiling.

An Austrian couple sat beside me. Another couple conversed in Spanish and Australians occupied a third table. At a fourth table a family spoke rapid-fire Italian while sipping wine and waiting for their food. A small salad, crunchy, grilled Italian bread, sausage- and cheese-studded tagliatelle, and more wine, were a perfect end to my final evening here.

A Tasty Trip to Turin

Several days later one train, two buses and multiple requests for walking directions led me to Torino/Turin's historic neighborhoods where a crowded farmer's market full of bright, lush fall produce awaited customers. But I was on a mission. I wanted to visit tiny Caffè Al Bicerin, operating since 1763. This restaurant's biggest claim to fame is its longtime signature bicerin - a delectable concoction of coffee, hot chocolate, and foamy milk, served amid dark wood, eight marble-topped tables. Dozens of customers crowded the space.

Where wine and gelato are food groups, quaffing espresso accompanies afternoon socializing and pasta is a daily delight, northern Italy's culinary traditions are tightly woven into the country's culture. And I felt blessed to be part of it - if only for several days. 

                                       Above photo by Lisa Waterman Gray. ©​
What's in This Post
1) Judging the 2018 World Food Championships 
2) Watching World Food Championships Prep
3) By the Numbers at the World Food Championships
4) World Food Championships 2018 Slideshow
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Judging the 2018 World Food Championships

In 2018 Mindy Bianca Public Relations hosted a November trip to  Orange Beach and Gulf Shores, AL for a small  group of food and travel writers. But there was something different about this trip when compared to other 'press trips.' We also received multiple hours of training before serving as E.A.T.-certified judges for the November World Food Championships. Along with other judges we would assess Execution, Appearance and Taste of each dish entered in the competition, across several categories that reflected our personal interests. 

Watching World Food Championships Prep

Delicious aromas merged and wafted through the enormous preparation tent as the temperature rose amid dozens of grills and cooktops. Water bottles 'decorated' each prep station. Contestants wielded massive knives everywhere I looked, while others stirred together flavorful ingredients. My mouth watered as individual teams placed completed sample portions on serving trays, and my sweet tooth especially appreciated desserts we sampled in one judging category. Along the way, WFC 'Cheferees' assured that all participants followed prep guidelines and timetables.

By the Numbers at the World Food Championships

Throughout the five-day 2018 event, 1,500+ chefs and cooks from 42 states and 12 countries battled to win cash and prizes. In addition, more than 500 cooking teams created nearly 6,000 dishes for judging. The youngest contestant was 14 and the oldest was 91. Thirteen schools and more than 100 companies participated too. And World Food Championships events have grown enormously in popularity since then.

If the World Food Championships sounds like your kind of entertainment, mark your calendar for the next 'main event.' It will take place October 15-18, 2026, in Indianapolis.
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Established in 2012, the annual World Food Championships and qualifying events feature competitors from across the globe and every U.S. state. Today they enter dishes across 10 categories for the chance to win $100,000 and the World Food Champion title. (from the website)​

​                                 All above photos are by Lisa Waterman Gray. ©
Disclaimer: As a travel writer I may receive complimentary stays, admissions, meals, transportation, and, occasionally, products I am asked to review. However, I make every effort to report my experiences fairly and honestly.

​Please note these photos are older. While they reflected the character of this event during my visit, specific details have undoubtedly changed.