Dave Boehler

2 weeks ago | plymouth-review.com | Barry Johanson |Dave Boehler

Bart Wolf continues to win on – and off – the race track. Last fall, the Elkhart Lake native added a Prototype 2 National Championship in the Sports Car Club of America Runoffs to his resume. “We’ve taken second, I don’t know, five or six times, but we’ve never won it,” the 52-year-old said. “So that was a huge accomplishment, […] Remember Me

2 weeks ago | plymouth-review.com | Ian Johanson |Dave Boehler

Brody Feldmann turned in one of the best performances in the 129-year history of the track and field state championships Saturday at UW-La Crosse. That wasn’t a good enough reason to get out of doing chores, however, as the Elkhart Lake-Glenbeulah senior had to cut the grass Sunday morning. “I know, right?” he said. “But no, it hasn't really sunk […] Remember Me

3 weeks ago | plymouth-review.com | Barry Johanson |Dave Boehler

Rebekah Hintzman doesn’t know client Paula Layton and her dog Charlie very well. But the 8-year-old, 144-pound Bull Mastiff, who she recently trained at RUFF Academy in Sheboygan, needs to have his knees replaced at a total cost of $18,000. And despite Hintzman’s situation - she had 30 days to vacate the building where RUFF was located and is leaving […] Remember Me

1 month ago | plymouth-review.com | Barry Johanson |Dave Boehler

Jordan Theobald has an extra deep two-car garage. Yet there her one vehicle sits, in the driveway of her Plymouth home. “I can’t even park in it because I use it as a workshop,” she said. “There’s chemicals and dust and sharp things. Half of it’s full of furniture, so the other half I use as the workshop. There’s not […] Remember Me

1 month ago | plymouth-review.com | Barry Johanson |Dave Boehler

Hartman’s Bakery in Plymouth is on the move again, which is good news for Kringle fans and cake lovers. For now, it remains open at 117 Division St., and should be up and running at 433A East Mill St. in about five weeks. “We’re going to be able to expand some of our donut lines,” owner Kristen Moegenburg said. “There’s some donuts we don’t consistently do. We do a custard-filled donut. We want to start offering creamfilled. We want to start offering chocolate-filled croissants on a regular basis.