The thing about being an undergraduate is, you are not usually tuned in to fine dining. Generally, undergrads have neither the time nor the money to be gourmands.

With the money I saved, though, I would reward myself with a slice of fudge-bottom pie or a Babcock ice cream cone from the Union — or better, a hot fudge sundae if I rode my bike out to Babcock Hall. And every so often, I would invest in a glass of good red wine and a slice of Queen of Sheba cake at the then-reigning monarch of State Street dining, the Ovens of Brittany.

My good friend Becky Harth ’82, who waitressed at the Ovens while in school, remembers the restaurant’s morning buns, as well as other local favorites: “Rocky Rococo slices, sprout and cheese sandwiches on grain bread, and tap beer — never from bottles.” It’s a representative selection from the early 1980s. There are beginnings of locavorism side by side with remnants of hippie dishes and the pizza and beer beloved by 20-year-olds everywhere.

Although UW–Madison doesn’t have a dish named after it, the school has plenty of reasons to distinguish it as a unique culinary zone. And besides, who wants to eat Harvard beets anyway?

In the Beginning

The first dining hall on campus was in South Hall, one of the original dormitories along with North Hall. Scott Seyforth PhD’14, current assistant director of residence life, says the kitchen was overseen by the wife of math professor John Sterling.

Many students, however, lived off campus and would have needed to find food elsewhere. Following a fire in Science Hall in 1884, North and South Halls were taken over for classroom instruction, and there were no dorms for men until the opening of Tripp and Adams in 1926. Women continued living on campus in Ladies Hall, which was later renamed for UW president Paul Chadbourne — in a kind of reprimand by President E. A. Birge, who wanted to punish Chadbourne for his lack of enthusiasm for coeducation on campus. While no official menus or recipes have survived from this earliest era of the UW, it’s reasonable to assume students ate meals the way other Madisonians did during the period. Recipes from early residents were collected by Lynne Watrous Hamel in 1974’s A Taste of Old Madison. In the latter half of the 1800s, soups might range from those familiar today, like black bean, to a corn soup made with plenty of venison — or, barring the availability of that meat, rabbit, squirrel, pigeon, or duck.

Hamel includes a recipe for popovers from President Birge’s wife, Anna; cornmeal/pumpkin pancakes from Emma Curtiss Bascom, wife of president John Bascom; and crullers from the wife of Thomas Chamberlin, who followed Bascom as president. These doughnuts would not be unfamiliar to the decades of students who have haunted the Greenbush Bakery on Regent Street for treats fresh out of the fryer.

Desserts tended to be spice and fruit cakes or fruit pies; cookies were likely to be ginger, oatmeal, or sugar. Chocolate, that staple of today’s desserts, was not produced for the mass market until the late 1800s.

Carson Gulley: Influencer

The next era of UW cuisine begins in December 1926 with the hiring of Carson Gulley as head chef of the new Van Hise Refectory, which opened in conjunction with the first lakeshore dorms that year. Don Halverson MA 1918, then director of dormitories and commons, discovered Gulley working in a resort up north and hired him on the strength of his cooking.

Gulley was influential not just in campus kitchens, where he paid special attention to cook training, but in Madison as a whole. As an African American, he fought Madison segregation laws for years along with his wife, Beatrice, in their attempts to buy a house.

The couple encountered so many barriers that the UW built the Gulleys an apartment in the basement of Tripp Hall before they finally managed to buy a home in the Crestwood subdivision.

He and Beatrice had a pioneering cooking show on Madison television in the 1950s, and many area families and UW graduates still use his method for roasting a turkey — no basting required. Still, Gulley is most often remembered as the creator of the UW’s fudge-bottom pie: a graham-cracker-crusted, vanilla-custard-filled, whipped-cream-topped concoction distinguished by a bottom layer of intense chocolate. Some sources claim the recipe came from two chefs at the Memorial Union, and both the dorm cafeterias and the Union have served the pie for years. As its originator, Gulley wins out in popular memory, and his recipe for the pie is included in his cookbook Seasoning Secrets and Favorite Recipes of Carson Gulley.

Celebrity chef Carson Gulley, creator of the UW’s fudge-bottom pie. UW Archives S15057

Gulley, who died in 1962, was honored when the Van Hise Refectory was renamed Carson Gulley Commons in 1966. It’s now called Carson’s Market within the Carson Gulley Center.

The Mysterious Maizo Salad

Since the Memorial Union opened in 1928, it’s been in the business of serving daily breakfast, lunch, and supper from fast student sustenance to fine dining. For much of the 20th century, the Georgian Grill was a table-service, linen-tablecloth restaurant on the second floor, while Tripp Commons was a cafeteria-style gathering place for faculty and students (in addition to the Rathskeller and the Lakefront Cafeteria on the first floor). Ted Crabb ’54, director of the Memorial Union from 1968 to 2000, says the Georgian Grill was a “very elegant dining room” used to entertain visiting guests and was frequented by the public before theater performances. Faculty would bring their families there for dinner in the evening.

Tripp Commons often saw faculty and their students meeting at lunch, pulling tables together, and “discussing the issues of the day,” says Crabb. “There was a sense of community.”

Many Union menus from Tripp Commons and the Georgian Grill from the 1940s have been saved in the University Archives. Lunches usually included a lighter option like a sandwich or creamed chipped beef on toast, but there were also heartier entrées that could serve as dinner.

Dinners included an entrée, vegetable, fruit, roll, and beverage. Meat was the star of the show — veal, lamb, pork chops, steak, roast beef, chicken. There was the occasional inclusion of smoked beef tongue or one-offs like a chicken liver omelet with creole sauce. Global cuisine was limited to chow mein and “Italian spaghetti with meatballs and parmesan cheese.”

Crabb says the most popular meal at the Georgian Grill was steak, and the most requested dessert was fudge-bottom pie.

Salads were also in rotation. Lots of them. In addition to a spinach salad that wouldn’t be out of place in today’s dining rooms, there was “banana and salted peanut,” “devilled cabbage,” many aspics and gelatins, and some whose ingredients are likely lost to time, like a perplexing “Maizo” salad.

1955 cookbooks with recipes for “veal birds.” UW Archives

Most dishes say “1940s America” more than they say “Wisconsin” specifically, although the state’s cheeses are sometimes called out as part of a menu item. “Fresh red plum with Wisconsin cheese and toasted crackers,” “Wis. blue cheese with t. crax.,” “apple pie with Wisconsin cheese,” and “grilled Wisconsin cheese sandwich” all make appearances. The recipe for the mysterious “veal birds,” an entrée that crops up frequently in the 1940s Union menus, is included in both a 1955 and a 1965 version of a cookbook for Elizabeth Waters Residence Hall. It collected recipes “for all girls of Liz who will wish to recapture an important part of dorm life — mealtime,” as the introduction to the 1955 edition puts it. Veal birds are strips of veal steak stuffed with a bread-cube dressing, rolled, and baked.

Another milestone from midcentury was the Babcock Dairy Store, which was an innovation included in plans for the new Babcock Hall in 1950. The small dairy bar on Linden Drive was intended primarily for campus patrons, as the university did not want its product to compete with commercial ice cream producers.

Comfort Food

Campus dining underwent many changes during the reign of Rheta McCutchin ’56, food service director from 1958 to 2002. In the 1970s, McCutchin was instrumental in creating an eater-friendly, à la carte model. She said the other Big Ten schools thought the UW was crazy for going to individual item choice and pricing, but the system served the university well for many years. McCutchin was also instrumental in making food available at a wider range of hours and introducing more global flavors into the menu.

When Julie Luke began working for dining services in 1985, many of Carson Gulley’s original recipes were still in rotation. “Probably up to 1995 or so, there were a lot of remnants of cuisine that started with Carson,” says Luke, who retired in 2017 as associate director.

By the mid-1990s, though, even modifying the old recipes wasn’t quite working. “That older-style food just wasn’t what the students were looking for,” Luke remembers. “But I think the basics of what Carson stood for — the quality of ingredients, his technique, his commitment to teaching students — have stayed.”

Luke says student favorites tended to be “comfort food,” like macaroni and cheese or mashed potatoes and gravy. And they were good — made from scratch.

Luke mentions a popular mint brownie from the mid-1980s. The minute the words are out of her mouth, that brownie materializes in front of me like the dagger in front of Macbeth. Dense and fudgy, it had a layer of vivid mint-green frosting. A recipe for “Creme de Menthe Bars” is included in McCutchin’s three-ring binders held in Steenbock Library, with the suggestion that green food coloring and extra mint extract can be substituted for the creme de menthe. It sure sounds like the brownie I remember. The bad news for the from-scratch crowd: its base ingredient is Pillsbury Tradition Brownie Fudge Mix.

I was unable to track down another dessert bar I think I remember from that era. It had a sweet crumb crust so caramelized it might as well have been pure brown sugar, topped with a mix of nuts, dried fruits, granola, and chocolate chips. “It was very sweet,” I tell Luke, probably unnecessarily, but she doesn’t recall the dessert. Anybody?

Personal Kitchens

Peter Testory, the current director of dining and culinary services, emphasizes the attention that his team gives to student suggestions when it comes to recipe development. “First and foremost, we continually gather student feedback,” he says. “What are the flavor profiles that they’re looking for?” This evolves constantly with each new group of students.

In the last five years, Testory has seen students looking for bolder and spicier flavors, but interest in food doesn’t stop at how it tastes. “We’ve seen a huge increase in interest in where the food comes from, what manufacturers we have relationships with, and the practices of those manufacturers,” he says. “How do they treat their employees? What humane practices do they have for animals? The whole process.”

That includes a reusable to-go container program. Students exchange a token for the container, which can then be returned to be cleaned. Upon return, the student gets a new token.

Testory sees the dining halls as being students’ “personal kitchens,” and so it is crucial to “make sure that we are in tune with what menu offerings they want.” That can mean the availability of grab-and-go items as well as plenty of options for what looks like an old-fashioned sit-down dinner. Today, boneless chicken wings are one of the most consistently popular items.

Dining areas are now called “markets,” and the choices available are like a cafeteria times four. Stations serve customizable pastas, pizza, noodle bowls, stir fries, and multiple vegetarian and vegan options like dal, black bean burgers, and tempeh with red peppers and broccoli rabe. There’s even vegan beer-battered cod for a traditional — or maybe not so traditional — Friday fish fry.

“We’re starting to see more and more interest in our plant-based vegan and vegetarian options — grain bowls, Beyond burgers, plant-based chicken nuggets and patties,” Testory says.

Yet even though the markets are full of dishes that Carson Gulley might not recognize, such as a barbecue jackfruit sandwich or imam bayildi, there are, too, daily options that could make Gulley — or most alumni — believe they’d been transported back to the campus of an earlier era. Beef sirloin tips. Mashed potatoes and gravy. Roasted brussels sprouts. Herb-crusted pork loin. Homestyle mac ’n’ cheese. And yes, even a slice of fudge-bottom pie now and then.

How to Make UW–Madison’s Fudge Bottom Pie

Ingredients

Crust:

• 4 ounces graham crumbs
• 2 ounces brown sugar
• 2.5 ounces melted butter
• Pinch of salt

Custard:

• 16 ounces whole milk
• 1 tablespoon vanilla
• 1/8 teaspoon salt
• 5 ounces granulated sugar
• 2 eggs
• 1 ounce cornstarch
• 1 ounce butter
• 2 ounces high-quality dark chocolate, chopped

Whipped cream:

• 16 ounces heavy cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla

Garnish:

2 tablespoons of shaved chocolate

Making a fudge-bottom pie with Ruthie Schommer, University Housing pastry chef. Photos by Bryce Richter

To Make the Crust

Combine all ingredients in a small bowl, by hand. Pat down into a standard 9-inch pie pan and bake at 325 for 12 minutes. Cool completely.

To Make the Custard

Combine milk, half the sugar, salt, and vanilla in a saucepan over medium heat. Whisk together cornstarch and sugar in a small bowl, then whisk in eggs. When milk mixture is at a simmer, temper in egg mixture and bring just to a boil, whisking constantly. Remove from heat and whisk in butter until fully incorporated. Strain.

Remove 8 ounces of vanilla custard and combine with the 2 ounces of chopped dark chocolate immediately; the heat of the custard should melt the chocolate.

Cover remaining vanilla custard with plastic wrap, so that the wrap is fully in contact with the surface of the custard, to prevent it from forming a skin. Refrigerate 6-8 hours or overnight before assembling the pie. Cover the chocolate custard likewise and also refrigerate until pie assembly.

To Assemble the Pie

Whip cream, powdered sugar and vanilla in a small mixer bowl fitted with the whisk attachment until light and fluffy.

While the cream is whipping, spread the chocolate custard mixture evenly onto the bottom of the pie crust.

Fold about a quarter of the whipped cream into the vanilla custard, then spread evenly over the chocolate custard layer.

Finally, top with remaining whipped cream. Garnish with shaved chocolate.

“When you slide over those 18 inches [on the bench] … all hell may break loose,” Gard half-joked during his introductory press conference.

It’s a saying that has proven true several times over during his seven-year tenure as head coach of the Badgers. Adversity has become a fact of life for Gard: his father’s death from brain cancer, an unimaginably tragic car accident involving an assistant coach, a confrontation with a rival coach that led to a slap heard ’round the basketball world, a pandemic, and a leaked locker room recording that threatened the program’s viability.

It’s ironic that drama follows Gard these days. His personality is measured and understated. He prefers a low profile. For more than two decades, he served quietly in the background for Ryan, following his mentor from UW–Platteville to UW–Milwaukee to Madison. Despite opportunities to seize the spotlight elsewhere, Gard stuck around as college basketball’s most loyal soldier. Loyalty runs in his DNA. So do his addiction to hard work and his close attention to detail, traits that trace back to his hog-farming childhood in rural Wisconsin.

Through it all, Gard’s ever-steady approach has helped the Badgers sustain nearly unmatched success in the NCAA under his leadership: five March Madness appearances, two conference championships, two Big Ten Coach of the Year awards, and a 144–78 record.

“I tell my players, ‘If you haven’t faced any adversity, you will,’ ” he says. “You can read all the books you want. You can have the greatest mentors. But the best lessons in life come from experience in adversity.”

And in that regard, Gard may be the most experienced coach in college basketball.

Feeling the Pressure

As I sit down with Gard in his Kohl Center office, he points to a large white pillar across from his desk. It’s peppered with decals chronicling the program’s achievements: a national title, four Final Four appearances, 20 conference championships. It also lists the school’s NCAA Tournament bids, with Wisconsin earning a spot 22 out of the last 23 occasions. Something of a perfectionist, Gard admits the missing year — 2018 — still bothers him.

“You talk about pressure on the job? I stare at this every day,” he says.

This past year, Big Ten media picked the team to finish 10th in the conference. But the underdog squad led by emerging star Johnny Davis x’24 and fifth-year guard Brad Davison ’21, MS’22 scrapped its way to a 25–8 record. They became Big Ten cochampions, earning a No. 3 seed in the NCAA Tournament.

“We’ve embodied what Wisconsin is — blue collar, hard hat, lunch pail, put your best foot forward,” Gard says. “You don’t get bonus points for how a victory looks. I always told them, just keep that same fight, that grittiness, that togetherness, that will, that look in your eye. And it will serve them well for the rest of their lives.” Fans will remember an ugly incident from a February game, when Wisconsin and Michigan came to blows over a late time-out with the game already decided. With 15 seconds left and a 15-point lead, the Badgers’ bench players were struggling to break Michigan’s full-court press. They had just turned the ball over the previous possession, so Gard took a time-out to realign his untested players and reset the half-court clock. Michigan coach Juwan Howard was visibly upset with the move.

“Those guys deserve to be coached with my same intentions and effort as my starting five do,” Gard explains. “He has every right to coach his team. I felt my guys deserved that, too. That means they deserve to get every opportunity to have success. Success was getting the ball across half-court without another turnover.”

When Gard approached Howard in the handshake line, Howard pointed at him and said, “I won’t forget that.” A heated confrontation between coaches and players ensued. Howard swung and hit Wisconsin assistant coach Joe Krabbenhoft ’09 in the face, which resulted in a five-game suspension and a $40,000 fine. Gard was fined $10,000 but not suspended.

When I ask Gard whether he’s spoken to Howard since, he offers a one-word response: “No.”

It’s little wonder that Gard’s players have bought into his hard-nosed style. Their coach, after all, has become living proof of the power of grit in the face of adversity.

A Maturity beyond His Years

The village of Cobb, Wisconsin, 60 miles west of Madison, has a population of 400. Growing up, Gard and his two younger brothers got their hands dirty at their grandparents’ farms, with humbling tasks such as scooping out hog manure from the stalls. Any job not done perfectly had to be repeated. Hard work and attention to detail were simply the ways of life in Cobb.

“You understand what it’s like to get up early in the morning before the sun and work until it’s dark. And then, hey, guess what, we’re doing it again tomorrow,” Gard says.

His parents also modeled loyalty. From the age of 18 to her retirement 44 years later, his mother, Connie, served as a secretary at the county high school. His father, Glen, worked for the same agricultural loan company for more than four decades, helping local farmers keep their operations running through increasingly difficult conditions.

It’s no coincidence, then, that their son has shown such loyalty to Bo Ryan and the UW. Gard first met Ryan as a college student at UW–Platteville, where he helped to run the coach’s summer basketball camps for extra cash. After Gard was cut from the college baseball team as a sophomore, he responded to a local newspaper ad seeking a junior high basketball coach.

“The teaching, the competitive nature of it, all those things came very natural to me,” he says.

Before long, Gard was recruited to help coach the varsity teams at Southwestern High School and Platteville High School. Still a college student, Gard made an outsized impression with a maturity beyond his years and a farmer’s work ethic. Observing him stay late at camps and take on increasing responsibilities with ease, Ryan asked Gard to join his college coaching staff as a student assistant. When Gard graduated in 1995, Ryan convinced him to stay on at Platteville despite opportunities elsewhere. He would stay with Ryan for 23 years, following him to Milwaukee in 1999 and Madison in 2001.

“His ideology of how to play the game aligned a lot with what I was learning and believed in,” Gard says. “He kept things simple, but you had to do it right.”

Gard’s reputation grew alongside the Badgers’ success. After Wisconsin upset previously undefeated Kentucky in the 2015 Final Four, Ryan told the media: “Greg Gard had an incredible scouting report. If he isn’t the best assistant in the country, I don’t know who is.”

Gard had plenty of chances to defect. He went deep into the head coaching interview process with several schools, but it never felt like the right time to leave. When he was recruited by Wayne State College in Nebraska, his now-wife, Michelle, told him: “If you go to Wayne State, you’re going alone.”

Family — both off the court and on it — always came first.

“Bo told me 100 times when I was working with him at Platteville, ‘Make the job you have the best one.’ And I’ve always been able to see the value of that,” Gard says. In July 2015, a few months after the Badgers lost the national championship game to Duke, Ryan announced that he was going to coach one more season and then retire. In his statement, he noted that he was doing so with the explicit “hope that my longtime assistant Greg Gard eventually becomes the head coach at Wisconsin.”

But on December 15, with a rebuilding Badgers team scuffling to a 7–5 record, the winningest coach in Wisconsin history decided to step down early and give Gard an extended job audition.

Ryan’s reciprocation of loyalty proved to be the ultimate validation for Gard, who’d lived out his favorite coaching and life mantra: Be where your feet are.

“I never worried about being a head coach by 35 or 40,” he says. “There were more things to enjoy as part of this journey than worrying about where I wasn’t. I tell our players all the time, ‘Enjoy your time here in college. If you’re thinking about what’s next all the time, you’re missing the best part.’ ”

For Gard, the best — and worst — was yet to come.

The Opportunity of a Lifetime

Before his first game as interim head coach against UW–Green Bay, Gard tucked a folded-up piece of paper into the breast pocket of his suit jacket. It was his father’s funeral program. Glen Gard, 72, had passed away six weeks earlier from brain cancer.

For six months, Gard had stayed up late poring through treatment literature and had accompanied his father on flights around the country in a desperate search for the best cancer treatments.

Still grieving the loss of his lifelong role model, Gard threw himself into the career opportunity of a lifetime. One of his first official moves as head coach was to fill his own vacancy. He convinced his old colleague Howard Moore ’95 to leave a broadcasting gig at the Big Ten Network and join him as an assistant. Moore’s familiarity with the program — having played for the Badgers from 1990 to 1995 and served as an assistant from 2005 to 2010 — proved to be a luxury for a midseason hire. After the Badgers stumbled to a 1–4 conference record, Gard made a key adjustment: getting back to the basics with an inexperienced roster. At practice, he drilled fundamentals. He also reintroduced core tenets of the swing offense, an equal-opportunity system that he and Ryan first perfected at Platteville.

“We gave the guys tracks to play on,” Gard says. “It gave them a plan. It gave them some absolutes.”

The changes worked, and the team won 11 of its last 13 games. As the No. 7 seed in the NCAA Tournament, the Badgers advanced to the Sweet 16 on a buzzer-beating Bronson Koenig ’17 three-pointer that remains one of the most memorable plays in Wisconsin sports history. Gard became the second rookie coach to win the Jim Phelan National Coach of the Year award.

“I’ve had an extra assistant coach all year — my guardian angel,” Gard told USA Today after the season, referring to his father and the funeral program in his jacket pocket. On March 7, 2016, Gard was named the permanent head coach of the Badgers. For the first time in his career, he received a multiyear contract. He promptly confirmed the wisdom of that decision by leading the Badgers to another Sweet 16 appearance in 2016–17.

But the good times did not roll forever. The 2017–18 team finished 15–18 and missed the NCAA Tournament. The following year, the Badgers bounced back to a 23–11 record but were upset by No. 12 seed Oregon in the first round of the Big Dance.

And in May 2019, tragedy struck the program.

The Worst Day

In the early morning of May 25, 2019, Howard Moore and his family were driving to the Detroit area to visit his in-laws. A wrong-way drunk driver collided with Moore’s vehicle at high speed. His nine-year-old daughter, Jaidyn, died at the scene. His wife, Jennifer, was in critical condition and taken off life support at the hospital later that day. Moore suffered severe burns on the left side of his body. His 13-year-old son, Jerell, escaped with minor injuries.

Gard still gets emotional discussing the incident. One of the hardest conversations of his life was telling his children that their friend Jaidyn was gone. He also had to console his players about an unspeakable tragedy.

“We cried together and prayed together,” says Davison, who had just finished his sophomore season. “It was a very dark and sad day.”

A month later, the situation went from bad to worse when Moore suffered a major heart attack. Still in recovery, he returned to his Madison home this past December from a long-term rehabilitation facility. During our conversation, Gard has his cell phone face up next to him. I notice him tap it periodically, checking notifications with an almost obsessive impulse.

“I tell my players all the time, I have an open-door policy,” Gard says. “You can come in here — this door never locks. And my cell phone never shuts off. I had my phone off the night of Howard’s accident. And then I vowed, it never goes off. So it’s by my bed, on, 24/7.”

The 2019–20 Badgers dedicated their season to Coach Moore and welcomed his son as an honorary member of the team. They won their final eight games and a share of the Big Ten regular season championship.

“Tragedy and adversity can either draw you apart or draw you together,” Davison says. “That was one of those cases where it really brought us together. We were playing for something bigger than ourselves.”

Coming Apart

But before one of the hottest teams in the nation could prove its mettle in March, COVID-19 shut down the country. The Big Ten and NCAA tournaments were canceled.

And the pandemic wasn’t done wreaking havoc on the program. After sending his players home, Gard didn’t see them in person for five months. The 2020–21 season eventually tipped off with strict pandemic protocols. Players had to eat meals alone in their rooms. There were no off-court team activities.

“Everything we did was anti-team,” Gard says. “You agree with the protocols to keep everyone safe, but looking back, you see the erosion that it created within a team.”

After starting the season ranked No. 7 in the nation, the Badgers had fallen to 9–7 in conference play by mid-February. The day after a blowout loss at home to Iowa, the team’s seven senior players asked for a closed-door meeting with the coaching staff. What followed was an emotional two-hour discussion. The players aired their grievances. The word “disconnect” came up often. They told Gard that they felt he didn’t care about them off the court and didn’t have their backs on the court.

“I don’t know if I’ll ever talk to you again after this [season],” one player said.

Gard listened to the players vent without interrupting and later addressed their concerns.

“It was a very healthy meeting, and it was beneficial for all parties,” Davison says. “Everyone got criticism, everyone got encouragement, everyone got coaching. And when we left that meeting, everyone was feeling good.”

The Badgers responded with some of their best basketball down the stretch, and it seemed that the meeting had achieved its purpose. The only problem was that someone had secretly recorded it.

Restoring Trust

On June 23, 2021, the Wisconsin State Journal published a story with excerpts from the previously private meeting. An anonymous email account had sent the reporter an audio recording that was edited down to 37 minutes, cutting almost everything but the criticisms of Gard. The source of the recording is still unconfirmed.

“I felt hurt and betrayed,” Davison says. “The locker room is supposed to be a safe place where you have tough conversations.”

Gard immediately worked to restore trust in the program, reaching out to all players and recruits individually and holding a team discussion about it. And he adapted, too, with an assist from his college-age children. He knows that students today seek more frequent communication and closer relationships with parental figures.

“I had a coach tell me a long time ago, ‘You’ll become a better coach the day you become a parent.’ He was right,” Gard says.

“I’m Here for You”

When I ask Gard how he’d like to be remembered, his mind goes back to Cobb and the core values that his parents passed down to him.

“That he was a guy who gave his best every day, and he tried to help a lot of people, and he made it better for the people coming behind him. He did it the right way. Didn’t take any shortcuts. Prepared people for what was going to be next. And they always knew they had somebody they can lean on.

“I tell our players all the time, ‘Hey, I’m here for you. Until they shovel dirt on me, I’ve got your back.’ ” •

YouDub Marketplace is helping players like Badger football’s Graham Mertz navigate the new landscape of college athletics after the NCAA adopted a policy to allow student-athletes to profit from their use of name, image, and likeness. Jeff Miller

Good news, Wisconsin sports fans: you can now book your favorite Badger.

In April, UW athletics launched the YouDub Marketplace, where businesses and Badger fans alike can pitch profitable opportunities to UW student-athletes. The online marketplace is helping players and the public navigate the new landscape of college athletics after the NCAA adopted a new policy to allow student-athletes to profit from their use of name, image, and likeness (NIL).

While companies can use the platform to arrange formal sponsorship and advertising deals, fans can pitch any concept — a social media shout-out, an autograph, a special appearance — at a starting rate of $30. The student-athlete then has seven days to review the pitch. UW athletics recently partnered with Altius Sports Partners, an NIL education firm, to provide guidance to student-athletes. The players also have access to free campus resources, including legal advice and contract review from the UW Law & Entrepreneurship Clinic and business coaching from the Wisconsin Small Business Development Center.

YouDub Marketplace visitors are greeted with a photo grid of Badger student-athletes, and clicking on each profile brings up a biography, links to social media accounts, and a list of personal interests. Quarterback Graham Mertz x’23’s profile displays his personal logo and his interest in food, gaming, and music. Volleyball star Devyn Robinson x’24’s profile notes she’s a pet owner.

The marketplace, developed by NIL technology company Opendorse, is one of the first of its kind in college athletics.

UW Marching Band director Corey Pompey ushers in a new era for the Badger Bash at Union South. Bryce Richter

Fifty years ago, Badger Bash — the ultimate pregame festivity for Wisconsin football fans — was born.

When the original Union South opened in 1971, former Wisconsin Union manager Merrill “Corky” Sischo noticed a sea of Badger fans passing through the building for food and drinks before home football games. He connected with Mike Leckrone, then the fresh-faced director of the UW Marching Band, and together they threw the first official Badger Bash outside Union South in 1972.

The event started as a low-stakes opportunity for the marching band and pompon squad to warm up in front of a small audience. But by 1974, more than 3,000 fans were packing Union South’s grounds. They came for increasingly razzle-dazzle performances as well as brats and beer. In the early years, the event extended to after the game, with polkas and jazz by the Doc De Haven ’58 band in the Carousel room.

“As the crowd continued to grow, the performance became more ‘formulated’ but was still very relaxed,” Leckrone said shortly before his retirement in 2019.

Today, Badger Bash’s recipe largely remains the same. The free tailgate begins two and a half hours before every home football game, hosted by local celebrity emcees. Classic Wisconsin tailgate fare is still served, alongside more than 100 food and beverage options. (Bloody Mary bar, anyone?) The marching band, UW Spirit Squad, and Bucky himself take the stage around 90 minutes before kickoff with a preview of the halftime show and a plentiful helping of hip-swinging UW hits. The event is rounded out with kid-friendly activities and rivalry-related competitions. And fans without a ticket to the game can stick around and watch on the big screen at The Sett.

Badger Bash has become so beloved that the new Union South was practically built for it. The southwest plaza is roughly double the size of its predecessor, and architects specifically designed the space to accommodate the band’s staging needs.

In 2019, Corey Pompey made his public debut as the marching band director at the home-opening Badger Bash. The band delighted the crowd with the usual Badger hits, including the “Beer Barrel Polka.” But Pompey also introduced contemporary songs from the likes of Adele, The Killers, and Cardi B. Welcome to the new era of Badger Bash.

Robinson helped lead Badger volleyball to the program’s first national championship in December 2021. Julia Kostopoulos

If you ask Devyn Robinson x’24 to describe herself at the outset of her time as a Badger, she uses words like “quiet,” “shy,” and “reserved.” If you know anything about Robinson now, this may be hard to believe.

The right-side hitter and middle blocker made a name for herself on the court, joining Dana Rettke ’21, MA’22 and Anna Smrek x’25 to form the Badgers’ nearly impenetrable block last season, attacking the ball with the ease of swatting away a fly (and with far more finesse).

Off the court, she’s notorious for hamming it up on TikTok, where she shares behind-the-scenes volleyball tidbits and snapshots of life as a student-athlete with more than 11,000 followers. Visibility is important to Robinson, and it’s a spotlight she’s seeking to grow and share, though she picked up hard-learned lessons while getting there.

Robinson graduated early from high school in January 2020 to start training with the Badgers. At 17, she had already won several national and world volleyball championships before arriving at the UW. She was also the team’s youngest player.

“I’d never been in a position where I wasn’t the best in the gym. I automatically had that respect from people [in high school], so I felt like I just always had a voice,” Robinson says. “Then I come here, and everybody’s good. I’m playing with Dana Rettke. I was like, ‘I’m just going to sit back and watch and maybe speak up if I have the chance.’ ”

That chance was cut short by a pandemic that sent all Badgers home. Three months later, the team returned to campus to give training a tentative go. Around the same time, George Floyd was killed in Minneapolis. Age was no longer the most salient part of Robinson’s identity.

“I couldn’t just separate what was going on outside of volleyball from volleyball,” Robinson says. “It gets to the point where it actually affects how I’m feeling and how I’m playing.”

In a meeting convened by head coach Kelly Sheffield, the Badgers discussed the gravity of the news and their respective roles within the growing Black Lives Matter movement. Robinson, Sydney Reed x’24, and Jade Demps x’24 led the conversation, encouraging their teammates to get involved.

“It gave me a voice that I feel like I didn’t have initially,” Robinson says. “It was a chance for me to speak up, and the way [my teammates] responded made me feel like they do care what I have to say. There’s no point in being small when everyone is respecting everybody.”

Instead of kicking up their feet after practices, the Badgers traded their jerseys for poster board and joined the thousands of people marching on Madison’s streets. Afterward, some of the players, including Robinson, painted murals on boarded-up shop windows.

Gone were her days of holding back. When the Badgers got the green light to play their delayed 2020 season during the spring of 2021, Robinson made a strong debut: her performances in her first matches were featured among NCAA Women’s Volleyball’s top plays of the week, and she went on to be named to the all–Big Ten first team. Later that year, their 2021 season culminated in a historic win for Wisconsin volleyball with the program’s first national championship title.

“I was on the sidelines when we won, and I literally couldn’t breathe,” she says. “I don’t think I took a breath until the game was over.”

Robinson’s post-Wisconsin career is never far from her mind. Sure, she’d love to play professionally — maybe in Spain or Brazil — but when her time on the court comes to an end, she’d rather pick up a microphone than a clipboard and a whistle.

“I want to be a sportscaster because I don’t see enough representation of women’s sports on TV, especially volleyball,” Robinson says. “I want to be someone little Black girls can look up to and see that, ‘Oh, if she can do it on TV, then I can do it.’ ”

Fortunately, Robinson is with the Badgers for a few more years. You should catch a game while she’s here. If she’s not on the court, you’ll surely spot her on the sidelines. She’ll be the one dancing like no one’s watching, though all eyes are on her. She didn’t wait this long or work this hard for them to be anywhere else.

Fortunately, the former Badger football star and native of Pewaukee, Wisconsin, seems up to the task. Measured and even-keeled, McIntosh isn’t fazed by change. He welcomes it.

“I’m really proud of the way our staff and our administration have worked through this change,” says McIntosh, who returned to the UW in 2014 after a successful business career and quickly rose through the administrative ranks. “I’m even more proud of the way our student-athletes have dealt with it. They’re the ones who are the most inspiring out of this.”

What has been your approach to dealing with all the uncertainties?

Our focus is to embrace the change. Don’t resist it. Advocate for what we think is most important, which is education. And then seek opportunity to enhance our program in ways that we couldn’t have prior to this change.

The graduation rate of student-athletes is more than 90 percent. What is the department doing to maintain that level of academic success?

We talk about coming to the University of Wisconsin as a 40-year decision, not a four-year decision. The experience that our student-athletes have here within their sport and within the classroom are two major components of it. But then there’s this other dimension, which is the human being. And we’ve got an incredible team of people who help position our student-athletes to be successful in the long game, in their lives and in their careers.

Last year was a difficult one for men’s basketball coach Greg Gard, culminating in a leaked locker room recording of senior players criticizing him. You stuck by him in the aftermath. Why was that the right decision?

I’ve been on some successful teams that have had difficult conversations throughout the year. I think it’s a healthy thing when players feel comfortable having real conversations. Those are closed-door meetings, meant for the team and for the coaches. It was an incredible breach of trust that those conversations were shared. And I thought it was important to support Coach Gard through that. He’s done a great job turning that experience into something that has helped this team achieve their success.

In December, the women’s volleyball team won its first NCAA title. How did you feel watching that five-set championship match?

My short answer is that it was torture. I’m kidding, obviously, but there were very few moments of those games that were comfortable. And that’s because it was competition at its highest. It was everything you could have asked for in a volleyball match. I was so happy for the players and for the coaches and for our staff. There have been so many sacrifices made, so many decisions over the course of years and years that have led to the culmination in winning a national championship. And I was just moved to be there and to witness the joy they experienced.

This year marks the 50th anniversary of the Title IX legislation. What do you see as its lasting impact on college athletics?

It would have been impossible for me, a long time ago as a student-athlete, to appreciate the impact of Title IX. It’s not impossible for me now as a father of three, including two daughters. My oldest is going to go play college volleyball next year [at Colorado State]. My youngest daughter, who’s a sophomore, aspires to do so. And my wife, Deann [’99], was an athlete here in our rowing program. So it’s personal to me. I’ve talked a lot about what access to a world-class education did in terms of developing me as a person and what it meant for the trajectory of my life. And Title IX has made that opportunity available to tens of thousands of women athletes here who are just as deserving.

In your introductory press conference, Chancellor Rebecca Blank talked about the Wisconsin way and the charge to maintain that culture here. How do you define that phrase?

In its simplest form, it’s about being successful in the classroom and competitive in our sport programs. And it’s as much about doing it the right way. That means doing it with integrity as an extension of this university. It’s shepherding a program that has been here for a long time before I came along and will be here for a long time after I’m done.

How do you think the NCAA’s new NIL policy has played out here?

I think it’s been very healthy, and I’m really supportive of it. It’s been a great opportunity for our student-athletes to capitalize on these new flexibilities. It’s a great learning experience for them, one they can take with them once they leave here. We continue to enhance our programming so that they can both be successful and avoid some of the pitfalls that may exist.

You’ve helped to develop the new Department of Clinical and Sport Psychology. Why is supporting the mental health of student-athletes important to you?

Mental health is just as important as physical health. It’s only been relatively recently that it’s been treated that way. And it’s the right thing to do. I’ve been public about my own experience here as a student-athlete. It was taboo to admit [mental health issues]. If you were talking to somebody or seeking help, you didn’t want it to be found out. And I’m proud of the fact that’s not the case today.

Did you receive any advice from former Athletic Director Barry Alvarez that sticks with you today?

Barry has always been there for me, in different ways, in different roles. All I have to do is pick up the phone and give him a call. The first question that Barry would always ask in every decision is, “What’s best for the kids?” And I don’t think that asking that question will ever serve us wrong.

Camp Randall Stadium’s new south end zone will allow fans to enjoy luxury seating while also soaking up the legendary “bleachers” vibe, rather than sitting behind glass. Wisconsin Athletics

In Camp Randall’s south end zone, fans have long sat in the shadow of the Wisconsin Field House. Soon, ticket-holders in that section will have a closer relationship to the Field House, and a more luxurious place to sit.

The Camp Randall south end zone improvement project kicked off right after the 2021 football season ended, and when complete, it will offer what senior associate athletic director Jason King calls a “premium experience” that keeps fans connected to the rollicking action in Camp Randall’s bleachers.

“What we heard from [our fans is that] they were looking for an outdoor premium experience [where] you could feel like you’re a part of the game action,” King says. “Right now, virtually all of our premium opportunities are behind glass and aren’t a part of the bowl. The new south end zone project is primarily open airspace. You’re going to be in the seating bowl.”

Originally built in 1917, Camp Randall is the fifth-oldest college football stadium in the country. This will be at least its eighth significant renovation, though the first since 2005 and only the second to cut down on the number of seats: the south end zone project will reduce capacity by more than 3,000 seats to create the new section.

“Reducing the total number of seats in the stadium is, frankly, a trend in college athletics right now. More people are wanting a premium experience,” says King, adding that the new south end zone will offer a variety of improved views and amenities. “There will be loge boxes, outdoor ledge seating, [and] multiple club spaces. On the very top level, there’s a large terrace space.”

That loge level ties in with one of this project’s unusual aspects: it will unite the stadium with the neighboring Field House.

“You’ll actually be able to go back and forth through [what are now the Field House] windows,” King says. “We’ll be able to use the Field House on football game days and use Camp Randall on volleyball and wrestling game days.”

Construction should be complete prior to the 2022 football season.

“It’s hard to please everybody, but I’m certainly going to try!” he says.

The university named Pompey the Michael E. Leckrone Director of Athletic Bands in 2019, succeeding the legendary Leckrone, who hung up his cap and baton after 50 years at the podium.

Pompey strives to find balance between tradition and innovation, new versus tried-and-true. So when it comes to constructing the band’s set list, he turns to trusted sources: staff and students, who have eclectic tastes spanning several decades; his own intuition; and, of course, the fans. “What you hear is not necessarily a reflection of me, but of what the people want to hear and what the students want to play,” he explains.

Entertaining music is the UW’s house style, after all. Pompey has plenty of examples. “I can’t imagine any other collegiate band playing ‘Beer Barrel Polka’!” he says. “And what about the theme from [1970s sitcom] Maude at hockey games? That shocked me at first, but it’s such a big part of the Kohl Center tradition.”

When asked about his favorite band traditions, Pompey responds warmly, as if he’s been around for two decades rather than two years. “ ‘On, Wisconsin’? ‘If You Want to Be a Badger’? ‘Hot Time’? ‘You’ve Said It All’? ‘Varsity’? I love ’em all!”

Military Marches and Operatic Overtures

Given the UW Band’s origin as a military outfit, it’s no surprise that early set lists included upbeat marches from the likes of John Philip Sousa. (Did you know? Sousa also wrote a tribute to Wisconsin soldiers heading off to war. The 1917 “Wisconsin Forward Forever” remained largely unknown until director Ray Dvorak resurrected it in the 1930s.)

Earlier directors such as Charles Mann and Edson Morphy more commonly conducted sweeping orchestral or piano pieces arranged for band: operas by Wagner and ballets by Schubert, as well as Tchaikovsky’s 1812 Solemn Overture (famously reimagined decades later by Mike Leckrone).

Badger Traditions

Before “On, Wisconsin,” there was “Hot Time in the Old Town Tonight” (also known as “The Touchdown Song”). Written in 1896, it was adopted as the university’s first fight song in 1899.

Still used to ignite crowds before football, basketball, and hockey contests, “Hot Time” was replaced by “On, Wisconsin” just a decade later after the marching band performed it at a football game against Minnesota on November 13, 1909.

On the 100th anniversary of “On, Wisconsin,” Mike Leckrone told the Associated Press: “One of the things that makes it so extremely popular — the first four notes are so recognizable it almost makes a statement from the first time you hear it. It says everything in the first four notes.”

Of course, if “On, Wisconsin” is the song to fire up fans, “Varsity” is the tradition that makes them cry. In 1898, a young UW School of Music instructor arranged music and words to an old Latin hymn. In 1934, Dvorak introduced the arm wave after seeing Pennsylvania fans wave their caps after a loss.

It takes slightly more coordination to execute the motions on another century-old Game Day favorite. In 1919, a Scandinavian studies professor wrote “Badger Ballad” — known today as “If You Want to Be a Badger” — and although the lyrics have been modernized, the sentiment remains.

As happens with every genre of music, some onetime marching band classics have faded from memory. See if you recall any of these old favorites:

“My Heart Is in Madison”
“Pioneers of Wisconsin”
“Dear Old Wisconsin Days”
“Our Dear Old Alma Mater”

The Leckrone Era

The marching band may have started playing at Camp Randall in 1894, but many credit Mike Leckrone with creating today’s Game Day atmosphere. Under his leadership came the Badger Bash and Fifth Quarter, with favorites like “Chicken Dance,” “Space Badgers,” and “Hey! Baby.” He transformed a beer jingle into an in-demand polka during the 1972–73 hockey season with “You’ve Said It All.” Leckrone’s spectacular Varsity Band Spring Concerts grew from a few hundred fans to 25,000. The set list at his first spring concert in 1975 included themes like “Field House Favorites” and “Coliseum Classics”; his final show in 2019 included numbers from Jesus Christ Superstar, The Music Man, and Jersey Boys. In between, the UW Marching Band and UW Varsity Band have played everything from Les Misérables and “Long Tall Sally” to Las Vegas show tunes and the I Love Lucy theme.

“Most of my audience are football, basketball, and hockey fans,” Leckrone told the Capital Times. “But they really love quality. So I try to introduce them to the local musical talent we have right here in Madison.”

Together Again

With the pandemic, the band of roughly 300 members has not been together as a group since March 2020. It’s been difficult for Pompey, his staff, and his students.

“I’m looking forward to a fall that I recognize and a fully realized spring concert,” he says. “I look forward to when we can just all get back together to play music again.” In the meantime, here are Pompey’s criteria for a stellar set list. For a song to make the cut, it has to be:

• Tuneful. It needs a hook, a chorus fans will recognize, and “a melody you can hang your hat on.”
• Varied. “The goal is that at some point in the fall, every song will touch someone in a certain way.”
• Timeless. An example of a popular addition to the repertoire is the theme song to the hit TV show Friends (written by Songwriters Hall of Fame inductee Allee Willis ’69). “It has an enduring quality that most people at Camp Randall recognize and enjoy 25 years later,” Pompey says.

Know this, Marching Band friends. When it’s time to return, we’ll be there for you! •

Robert Frank/UW Athletics

On March 20, the UW women’s hockey team claimed its second straight national championship title with a 2–1 win over Northeastern. But victory is not getting old — far from it, as you can see in the photo above. Daryl Watts ’21 scored the game-winning goal in overtime in thrilling fashion, ricocheting the puck off a defender from behind the net. And with his sixth national championship, head coach Mark Johnson ’94 now holds the record for NCAA women’s hockey titles.