M3 Named IIABA Best Practices Agency for 22nd Year

M3 Insurance has been named a Best Practices Agency by Independent Insurance Agents & Brokers of America (IIABA) for 2020.

This marks the 22^nd consecutive year that M3 has been selected as a Best Practices agency, ranking among the top performers in the annual Best Practices Study conducted by the IIABA in partnership with Reagan Consulting.

To be named a Best Practices Agency, an organization must be nominated either by an IIABA affiliated state association or an insurance company. Nominated agencies must then submit detailed financial and operational information which is analyzed, scored, and ranked objectively based on operational excellence, including growth, profitability, productivity and financial stability.

To retain the Best Practices agency status, agencies must submit year-end results for review each year. Every third year, new agency nominations are accepted and we must re-qualify as one of the top performers in our revenue category against new agency participants.

M3 is proud to have retained this title for over two decades. We strive to lead the way in the insurance industry with innovative strategies and solutions. This designation validates that aim and motivates us to continue to provide world class resources and individual attention to our clients.

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About IIABA

Founded in 1896, the Independent Insurance Agents & Brokers of America (the Big “I”) is the nation’s oldest and largest national association of independent insurance agents and brokers, representing more than 25,000 agency locations united under the Trusted Choice brand. Trusted Choice independent agents offer consumers all types of insurance—property, casualty, life, health, employee benefit plans and retirement products—from a variety of insurance companies.

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About Reagan Consulting

Reagan Consulting is a financial and management consulting firm specializing in services to the insurance distribution system. Clients include the leading brokers, agents and bank-insurance programs in the United States. They provide thought leadership to the banking and insurance industries through perennial research, seminars and other industry forums.

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About M3

M3 is a top 50 insurance broker and risk management firm in America. We’re leaders in the products we represent and the industries we serve. M3’s people are an extension of your team, providing world-class resources to help you manage risk, purchase insurance, and provide employee benefits. And our focus on community builds better places to live and work.

Sub-Zero Freezer Company Celebrates 75 Years of Premier American Manufacturing

Third-Generation, Family-Owned Appliance Company Pioneered Industry Innovations and Has Thrived With Strategic Acquisition and Thoughtful Expansion

Madison, Wis. (August 20, 2020) – This month marks the 75^th birthday of one of the most storied brands in American manufacturing. Sub-Zero began as an engineering challenge for Westye F. Bakke – fighting to find a way to store his son’s insulin at a consistent temperature – and involved several years of helping architect Frank Lloyd Wright customize refrigerators to fit his infamous design style. The Sub-Zero Freezer Company was officially formed on August 20, 1945, in Madison, Wisconsin.

Sub-Zero Group, Inc., as it is known today, has trailblazed technological and design innovation across dozens of product lines over the decades – not only within the refrigeration space, but with the development of its Wolf cooking line and the recent launch of its Cove dishwashing brand.

In 1972, Westye Bakke handed the company reins to son Bud Bakke, who spearheaded the creation of a new, lightweight, all-aluminum freezer – an upright model with separate inside doors rather than a top-opening chest freezer. He also led development of the built-in refrigerator unit, which changed the future of kitchen design by fitting within surrounding counter and cabinet space.

Bud’s son, Jim Bakke, was named CEO in 1992. Facing aggressive category growth and competition from full-line manufacturers, he recognized the need for Sub-Zero to expand beyond its mainstay of refrigeration. Jim and his team worked to develop a residential cooking line and bought the brand rights to the Wolf name, a primarily commercial-focused brand known for its recognizable red knobs.  The company introduced 13 new Wolf products from 2001 to 2004 and grew to five times its initial size over the next decade. Jim Bakke also led the development of the dishwashing line Cove, which debuted in 2019, and has entrenched the iconic Sub-Zero brand with considerable enhancements and expanded Wolf’s dominance with next-generation cooking products. Jim still leads the company to this day from its headquarters in Madison.   

“Customers reach out to us all the time. Their Sub-Zero units are 30, sometimes 40 years old and still going strong. We are keenly aware of our heritage and see it as our obligation to be the specialists in not only refrigeration but in cooking and cleaning products for the kitchen – and in whatever we do in the next 75 years,” says CEO Jim Bakke.

The company’s senior vice president of marketing and innovation, Tim McDonough, has this to say about the milestone: “This is a company that is passionate about the role its appliances play in the lives, and kitchens, of homeowners. We’re continually looking for ways to bring new, intelligent approaches to the table, and we manufacture them to last for generations.”

Sub-Zero Group’s impact on the kitchen appliance industry is marked with numerous “firsts,” including:

• 1943: Westye F. Bakke built his first freestanding freezer prototype out of salvaged scrap metal in his basement. Bakke bent the unit’s coils barehanded and improvised any materials that were lacking because supplies were scarce during World War II.
• 1945: Bakke founded Sub-Zero Freezer Company in Madison, Wisconsin. The Sub-Zero name was chosen because its freezers were the first to meet the strict quality standards for below-zero safety in freezing food.
• 1955: Sub-Zero pioneered dual refrigeration – separate, sealed systems for the refrigerator and freezer.
• Late 1950s: Sub-Zero changed the built-in refrigeration category by introducing the first-ever cabinet-flush unit. The company also modified built-in design to allow for recessed fronts. This enabled the complete customization of each unit to match the kitchen’s overall décor. The refrigerator, once considered the least attractive appliance in American kitchens, became an elegant and beautiful workhorse.
• 1990s: Revolutionary integrated designs, another Sub-Zero first, made refrigeration units blend seamlessly into kitchen décor.
• 1993: Sub-Zero kicked off its inaugural Kitchen Design Contest to recognize talented designers who utilize Sub-Zero appliances to rethink what is possible for the kitchen.
• 2000: Sub-Zero expanded its expertise in the kitchen with the acquisition of Wolf, a legend in commercial kitchens. Now the brand offers residential ranges, ovens, cooktops and ventilation with performance power that home cooks have never experienced before.
• 2005: The PRO 48 professional-style refrigeration unit, a monument to food preservation, was unveiled. The PRO 48 keeps food fresher longer with dual refrigeration and is crafted out of stainless steel, inside and out.
• 2006: Wolf revealed its first dual fuel range: gas cooking above, dual convection electric ovens below.
• 2008: Sub-Zero introduced an antimicrobial air purification system based on NASA technology. The technology scrubs the air of ethylene gas as well as mold, viruses and bacteria that cause foods to spoil.
• 2013: Sub-Zero and Wolf introduced a new generation with the biggest new-product rollout in the company’s history. Seventy new appliances. Exclusive technologies. Novel décor possibilities.
• 2018: Sub-Zero and Wolf launched state-of-the-art dishwashers under the brand name Cove, completing the trifecta of kitchen appliances. Cove units are engineered with the same commitment to quality and innovation shared by Sub-Zero and Wolf, and Cove similarly serves as a single-focus kitchen specialist.

About Sub-Zero Group, Inc.

Sub-Zero Group, Inc., headquartered in Madison, Wisconsin, manufactures best-in-class appliance brands Sub-Zero, Wolf, and Cove. Founded in 1945, Sub-Zero, Inc., is the leading American-based manufacturer of refrigeration, freezer and wine storage products. Sub-Zero, the preservation specialist, pioneered the concept of dual refrigeration, ensuring that food stays fresher longer. With the acquisition of Wolf Range Company in 2000, Sub-Zero Group, Inc., added the industry specialist in residential cooking appliances, with products including ranges, cooktops, wall ovens, warming drawers and ventilation equipment. In 2018, Sub-Zero Group, Inc., launched the Cove brand of dishwashers, the specialist in all things clean. Cove joins Sub-Zero and Wolf, establishing the brands as corporate companions and a complete kitchen family. In its third generation of family ownership, the privately held company also operates manufacturing facilities in Fitchburg, Wisconsin, and Goodyear, Arizona. Sub-Zero Group, Inc., is continually recognized for the highest achievements in appliance innovation and customer satisfaction. For more information about Sub-Zero, Wolf, and Cove, visit subzero-wolf.com or follow us at Facebook.com/subzerowolf, on Twitter @subzerowolf or on Instagram @subzeroandwolf. For Sub-Zero, Wolf, and Cove Customer Care, call 800-222-7820.

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Derek Mickelson Joins Capitol Bank as Software Integration Specialist

Ken Thompson, President and CEO of Capitol Bank, is pleased to announce the hiring of Derek Mickelson as Software Integration Specialist. Derek comes to Capitol Bank with five years of project management, process improvement and software integration experience.

This position is new to Capitol Bank, at a time when the banking industry becomes increasingly reliant on digital platforms, complex databases and the subsequent need for employees to be trained on new systems.

“We provide value to our customers by having well-trained employees and efficient processes, and we are excited to have Derek championing these efforts,” said Ami Myrland, Senior Vice President and Chief Financial Officer.

Derek holds a Bachelor of Science in Health Administration & Policy from Creighton University. Derek lives with his fiancée and dog in the Madison area. Outside of work he enjoys golfing, hiking, weightlifting, board games and tennis.

About Capitol Bank: Capitol Bank, locally-owned and operated since 1995, is committed to serving the communities in which we live, work and do business. We are proud of the partnerships we have established with organizations, businesses and individuals in the Dane County area. Our philosophy of community support is demonstrated at the corporate level, as well as in the time and energy our employees devote to our community each year. Capitol Bank is Member FDIC.

DeWitt Welcomes Two Attorneys to the Firm

FOR IMMEDIATE RELEASE
August 24, 2020

FOR MORE INFORMATION CONTACT:
Michelle M. Friedman
mmf@dewittllp.com / 262-754-2877

DeWitt Welcomes Two Attorneys to the Firm

MADISON | MILWAUKEE | MINNEAPOLIS – Today DeWitt LLP announced the addition of attorneys Minard “Mike” Halverson and Cecilia C. Kress to the firm. Halverson joins the firm as a partner in its Minneapolis office. Kress joins DeWitt as an associate in its Madison office.

Halverson is a member of the firm’s litigation practice group and has extensive experience with litigation matters, case analysis, strategic planning, and negotiations. His experience includes matters related to business, product liability, commercial law, litigation, contract law and construction law. 

He is a veteran of the United States Army, where he served on active duty while specializing in Satellite Communications. Halverson is also a former member of the North Carolina Army National Guard.  He earned his J.D. from Hamline University School of Law and his B.A. from the University of Minnesota. Halverson is licensed to practice in Minnesota and North Carolina.

Kress is a member of DeWitt’s Business and Real Estate practice groups. She has experience representing businesses ranging from small privately held companies to large Fortune 500 corporations in a variety of matters including stock and asset acquisitions, divestitures, mergers, joint ventures, and reorganizations. Kress also assists her clients with their ongoing corporate governance needs and has guided both investors and emerging growth companies through debt and equity financings.

She earned her J.D., cum laude, from the University of Wisconsin Law School and her B.A., college honors, from Washington University in St. Louis. During law school she was a Judicial Intern for former Chief Justice Shirley S. Abrahamson of the Wisconsin Supreme Court. Kress is admitted to practice in Wisconsin and Illinois.

About DeWitt

DeWitt LLP is one of the ten largest law firms based in Wisconsin, with an additional presence in Minnesota. It has nearly 140 attorneys practicing in Madison and Metropolitan Milwaukee, Wisconsin, and Minneapolis, Minnesota, in a variety of legal areas and has the experience to service clients of all scopes and sizes. The firm is known for its work in several areas, including intellectual property, patents, trademarks and copyright law, civil rights litigation, construction litigation, corporate law, employment, environmental, employee benefits, estate planning, family law, government relations, health care, litigation, real estate, and tax law. More information is available at dewittllp.com. 

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Wisconsin Union Announces Fall Operations of Memorial Union, Union South, and Union-Run Campus Markets and Cafes

Contact Information: 
Shauna Breneman, Wisconsin Union
Phone: (608) 262-8862
Email: sbreneman@wisc.edu

WISCONSIN UNION ANNOUNCES FALL OPERATIONS OF MEMORIAL UNION, UNION SOUTH, AND UNION-RUN CAMPUS MARKETS AND CAFES

MADISON – Wisconsin Union’s Memorial Union Terrace and Union South’s Plaza will start the academic year with a special students-only weekend of events, dining services and activities Friday, Aug. 28 through Tuesday, Sept. 1. After Sept. 1, Memorial Union and Union South, including outdoor space that will be available seasonally, will be open only to current UW–Madison students, staff and faculty for study spaces, dining services and meeting spaces for the remainder of the fall semester.

All patrons will be required to present a valid Wiscard and to wear a mask or other face covering to enter Memorial Union or Union South, including the Terrace and the Plaza.

Food and beverage options will be available in both Memorial Union and Union South as well as some Wisconsin Union markets and cafes across campus during the fall semester.

The Wisconsin Union will offer pick-up dining to students, faculty and staff through Grubhub at several Union dining options, including Carte; the Daily Scoops in Memorial Union and Union South; the Terrace, seasonally; Peet’s Coffee; der Rathskeller; Strada; Ginger Root; Harvest Grains; Prairie Fire; the Sett Pub; Urban Slice; Capital Café; Robin’s Nest; Badger Market in Ingraham; Badger Market in Medical Sciences; and Crossroads Café. Many of these dining options will begin serving the campus community starting Sept. 2. Restaurant, market and cafe ordering options and availability are subject to change. For the most current information about each dining option, visit union.wisc.edu/dine.

Dining options from which students, staff and faculty can order in-person beginning Sept. 2 through the fall semester include Badger Markets at Memorial Union and Union South; Badger Market in Ingraham; the Chazen Café; Crossroads Café; Feed Bag; Badger Market in Health Sciences Learning Center; Robin’s Nest; Capital Café; Badger Market in Medical Sciences; and Carte Express, which offers grab-n-go food and an assortment of beverages.

Beginning Sept. 2, in Memorial Union and Union South, campus community members can also order from select dining options through on-site kiosks, including der Rathskeller, Sett Pub, Prairie Fire, and Peet’s Coffee.

The Union team will provide seating for dining on the first floors of Memorial Union and Union South as well as, seasonally, Union South’s Plaza and the Memorial Union Terrace. Memorial Union Terrace tables are anticipated to be reservable in advance with on-site reservations accepted, as available seating allows. All other dining tables will be available on a first come, first served basis. Wisconsin Union team members will monitor, clean and disinfect dining spaces after each use.

The Union will also provide drop-in study spaces in upper floors at Union South and Memorial Union. Union team members will provide cleaning materials at each study area. The team will also professionally clean and disinfect study spaces every two to four hours. Study areas will close intermittently throughout each day to allow for professional cleaning. The Union team will post cleaning schedules at each space.

Rooms have been reconfigured to ensure physical distancing. The team will post each room’s capacity and will monitor spaces for capacity and cleanliness.

The Wisconsin Union’s building-wide cleaning protocols include cleaning restrooms at least every four hours and cleaning high touch areas as well as travel routes at least every hour.

Patrons are asked to not alter tables’ or chairs’ placements and, if seating is not available, are asked to seek other spaces for studying or dining to ensure physical distancing and limited capacity. Patrons and team members are also expected to follow physical distancing guidelines whenever possible.

“We, at the Wisconsin Union, are committed to providing a safe, clean environment for our UW–Madison students, staff and faculty,” said Mark Guthier, associate vice chancellor for student affairs and Wisconsin Union director. “With the needs of our campus community in mind, our team has come together to change our operations to allow for study spaces, dining service, meeting spaces, and events and activities that follow current public health guidelines.”

The Union will offer select meeting spaces for reservations by UW–Madison registered student organizations representatives, staff and faculty. All events will need to follow all university, local and state public health guidelines. For information about reserving a meeting space, visit union.wisc.edu/host-your-event.

The Wisconsin Union will provide in-person campus ID services at the Wiscard Office in Union South. For current hours and more information about Wiscard Office services, visit wiscard.wisc.edu.

Union team members and student leaders will offer virtual and limited capacity in-person events and activities throughout the year in line with public health guidelines, including art activities, live music, and theater performances. For a list of upcoming events, visit union.wisc.edu/events.

Student leaders in clubs and committees within the Wisconsin Union Directorate, the Union’s programming and leadership board, will continue to lead the planning and implementation of most Wisconsin Union events. For information about student leadership opportunities, visit union.wisc.edu/wud. 

The Union team encourages visiting union.wisc.edu throughout the fall for information about available Wisconsin Union services, facilities, events and activities.

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About the Wisconsin Union

The Wisconsin Union enhances the lives of members and visitors through recreational, cultural, educational and social opportunities. Formed in 1907, the Wisconsin Union is a membership organization that blends study and leisure to create unique out-of-classroom opportunities. Learn more about the Union and its tradition of providing experiences for a lifetime: union.wisc.edu.

To read this release online, visit union.wisc.edu/news/fall-2020.