Firefighters freed a Fond du Lac man Tuesday after he got his hand stuck in a car while retrieving a Snickers candy bar.

At 12:19 p.m. Tuesday, firefighters and police were called to the area of Western Avenue and South Brooke Street to rescue Earr Stokes, 20.

His cousin, Tyrone Williams, said he and Stokes took the car to a business at 222 Brooke St. to get a tire changed.

"He happened to look in the gas tank. There was chocolate in there. (Stokes) tried to get it out. He started picking it out with his hand and his hand got stuck," Williams said.

Williams said someone removed the Snickers bar from the wrapper and jammed it in the tank.

"It was just chocolate. Chocolate and peanuts," Williams said.

"He's hurting," Williams added while glancing over at his cousin who was attempting to pry his hand out of the tank with the help of firefighters.

Capt. Tony Knecht said firefighters resorted to cutting the filler pipe. Firefighters were then able to access the backside of the gas tank opening to release Stokes' fingers.

"He got some abrasions on his finger," Knecht said. "It's nothing serious."

Firefighters wrapped Stokes in a blanket and placed a jacket on him as a cutting machine was used on the car.

"The only concern was the possibility of a spark with the fuel tank," Knecht said.

One firefighter kneeled nearby with a fire hose in case the rescue went awry.

After being freed, Stokes slowly walked into a nearby ambulance where emergency personnel helped remove the pipe.

***The best quote "The only concern was the possibility of a spark with the fuel tank," Capt. Tony Knecht said.

The fifth challenge put forth by Iron Cupcake Madison brought bakers and cupcake consumers together on Sunday, June 26, at Basie's Restaurant on Madison's far west side, with the cooks whipping up a cornucopia of mini-cupcakes, all for the benefit of the Literacy Network.

The theme for the event was children's books, and bakers took inspiration from all sorts of children's favorites when creating their tiny tasty treasures.

An African proverb holds that it takes a village to raise a child. And what’s a village? Well, in Milwaukee, Wisconsin, it’s the Milwaukee Hunger Task Force (the State’s largest food bank and anti-hunger advocacy organization), Kohl’s Department Stores, Milwaukee Public Schools, the Salvation Army, Boys and Girls Clubs and the Milwaukee Park System.

When the school year ends, many children and teens who rely on USDA school meals are at a higher risk of going hungry during the summer when school is not in session. USDA’s Summer Food Service Program can make sure that kids don’t go hungry summer, but the program can’t work without sponsors and supportive communities.

Trinity restaurant joins the Summerfest food lineup this year, offering traditional Irish dishes such as shepherd's pie, as well as reuben rolls, Irish nachos and a corned beef sandwich.

The restaurant is a new vendor in the M&I Classic Rock Stage area.

Zaffiro's Pizza Co. will join the Ethnic Village area on the north end of the grounds, serving thin-crust pizzas and salads.

Longtime vendor Pitch's, in the Miller Lite Oasis area, will introduce the French Fried Corn Chip Pie on its menu.

New beverages this year include MGD 64 Lemonade, a low-calorie beer with a lemonade flavor; Prairie Fume wine from the Wollersheim Winery (available throughout the Marcus Amphitheater), and Yellow Tail wines and Domaine Ste. Michelle champagne at various sites throughout the grounds.

Summerfest also announced that the third annual World's Largest Happy Hour will be held from 5 to 7 p.m. July 6, with Summerfest visitors getting $1 off all alcoholic beverages and 20-ounce soda or water products.

Summerfest runs June 29 - July 3 and July 5 - 10 at Maier Festival Park on the lakefront.

Today McDonald's celebrated 25,000 Big Macs served. To just one man.

It's taken Wisconsin man Don Gorske 39 years to reach this auspicious milestone. He first started eating McDonald's iconic burgers on May 17, 1972, and since then, only eight days have passed without Gorske downing a Big Mac; and on many days he eats two.

Gorske, 57, who suffers from obsessive-compulsive disorder, began his habit at age 18.

At 3 a.m. on any given night, lights in Greg Walter’s basement “test kitchen” are probably still blazing.

Surrounded by spices, exotic cooking compounds and a vast array of utensils that aren’t found in a typical kitchen, he’s conjuring up new dishes for future meals for the monthly Black Market underground dinners.

Walters, who also works 50 to 60 hours a week cooking at Weary Traveler and Merchant, doesn’t make a dime at his Black Market suppers. And he doesn’t care.

Underground supper clubs, clandestine restaurants, pop-up restaurants or alternative restaurants are held in a variety of places including private homes and are growing in popularity in the Madison area.

“We don’t exist,” Walters said. “We’re here one night, and then we disappear.”

But the Madison-Dane County Health Department is stepping up food safety enforcement because of the events, which often are held by groups without food and beverage licenses and without a commercial kitchen.

Milwaukee Sail Loft is oriented toward the water.

The restaurant and bar, which opened quietly this week, has a view of it in the Third Ward. And the menu focuses on seafood, with a collection of small plates, salads, sandwiches and entrées.

The Sail Loft, 649 E. Erie St., takes over the space that formerly housed Rip Tide, which closed late last year.

Jeffrey Reinbold, the operator, said changes to the décor include the addition of a dozen booths, three of them oversize, and a new granite bar top that’s become a popular perch for dinner. The bar seats 40.

Small plates include a seared tuna tower, and shrimp with Thai chile sauce. The list of entrées includes a dish called sustainable surf and natural turf, a 6-ounce filet with prawns or jumbo shrimp.

Reinbold said the 150-seat restaurant makes an effort to procure sustainable fish; the perch for its fish fry will come from Sweet Water Organics in Bay View, he said.

Small plates and the like are around $10, Reinbold said, and most entrées are $20 to $30. A lobster boil that feeds two for dinner or four as a nosh with drinks is $70.

The Sail Loft was putting in boat slips Wednesday; it already had installed an outdoor bar. The patio, which seats 150, is open whenever the weather complies.

Milwaukee Sail Loft opens daily at 11 a.m. The kitchen is open until 10 or 11 p.m. during the week and until midnight Friday and Saturday. The bar is open later.

 To contact, call (414) 223-0100. The website is under construction; the restaurant also is on Facebook.

For a $1 minimum contribution to charity, Jersey Mike's in Brookfield was to give away a free regular size sub from 4:00 p.m. until 9:00 p.m.

The event is to benefit the Autism Society of Southeastern Wisconsin.

"We are trying to raise money for a local charity, very close to my heart," said owner Tim Murphy, who told Newsradio 620 WTMJ's Michelle Richards that he's hoping people will donate more than a dollar.

The owners of Pizza Man restaurant, which was destroyed by a multi-alarm fire in Milwaukee almost 15 months ago, said Thursday they have decided not to reopen the business.

Family health issues and the workload generated by their growing Stinky Gringo brand of pre-mixed margaritas resulted in the decision not to reopen Pizza Man, said Deanna Amidzich, owner and president of Stinky Gringo Inc. and co-owner of Pizza Man along with her husband, Mike.

The couple had been negotiating to reopen the pizza restaurant at a site on Milwaukee's south side. When the talks broke down, they decided that starting over in the restaurant business was not something they wanted to do.