WEEKEND EAT! MILWAUKEE COMMUNITY JOURNAL
EDITION
V OL. XXXIII N O . 1 4 S E P T 1 8 , 2 0 1 5 5 0 C E N T S
BULK RATE U.S. POSTAGE MILWAUKEE, WISCONSIN PERMIT 4668
ANDRE THIERRY Carrying the Torch
LET’S NEWS AND VIEWS ON: FOOD, COOKING, SPIRITS, EATING OUT & NUTRITION
for Creole Cultures and Traditions By Cuisine Noir Team on September 16, 2015
There are very few festivals that I look forward to each year that combine two of my favorite things to do; eat and dance. Since my introduction to Grammy-nominated artist Andre Thierry and his music last year, I have quickly become an enthusiast for learning more about the rich history and culture of Creoles around the world as well as the eclectic sounds of zydeco.
“It is just starting to have a snowball effect. People love the music,” says the talented artist of very few words. Born and raised in Richmond, Calif., Thierry grew up surrounded by musicians who would travel from the South to perform at his grandparents’ events often held at St. Marks Catholic Church. It wasn’t until he was a young adult that he started to embrace his Creole and artistic roots by starting his own band at the age of 12 and going on to become one of the most prolific accordion players in the industry. His artistic style crosses many genres in addition to zydeco to include blues, R & B and rock. With a vision to unite as well as introduce more people to the Creole culture that is not just rooted in the southern state of Louisiana, Thierry created the Creole United Festival two years ago as a cultural reunion that is also a musical celebration and most importantly, a culinary retreat. The festival will once again take place in the beautiful city of Sausalito at Dunphy Park which is just a short drive outside of San Francisco on Saturday, October 17. From 11 am – 6 pm, it is one of the biggest Creole celebration gatherings in California with attendance expected to peak over the 3000 record set last year. “I get people who were introduced to it [zydeco music] years ago and now they are saying how it has evolved through me. They have a picture of what they were used to when they first learned about it and now seeing where I’ve taken it, they appreciate it,” says Thierry. As a musical mentor, Thierry is known to introduce breakout artists with two making their first California debuts at the festival. Joining this year’s lineup will be international zydeco artist Yoshi-
Take Nakabayashi all the way from Japan and Nathan Plumbar from Louisiana. Mixing things up a little will be K.I. Nicholas of World Music whose music has moved through reggae, soca, Caribbean and African jazz among other musical genres. The music on the stage won’t be the only thing keeping the party going at the festival. The culinary lineup for this year will transport your taste buds to the South with local and out of state vendors cooking up some of best dishes that have become staples of Creole cuisine. Chef Joe Durio of Heart Healthy Cuisine will make his California culinary debut with offerings to include seafood gumbo and smothered okra. Read more about his culinary journey in Cuisine Noir. Other vendors to look out for include the Oyster Guy, Smokin Pig BBQ, Mz. Pearls Louisiana Breadpudding, Seymart Seafood & Chicken, Big Jim BBQ, Swamp Restaurant SF, Caribbean Spice and Sunshine Southern Desserts. Tony Chachere will return once again to serve its jambalaya, smoked brisket and turkey in the reserved area for guests purchasing a seat or table. General lawn seating is free. In addition to being an ambassador for the Creole culture around the country and soon the world, Thierry always takes the time to inspire the
Photo credit: V. Sheree Publishing
next generation. The Creole United Festival is not just about the food and music but also helping children discover their talents as well. Once again, donations will be accepted for the Zydeco for Kids music program that was established in 2012 at the Performing Stars in Marin City, Calif. The fun and interactive program introduces kids to a mix of African, Native American Blues, French dance melodies and elements of AfroCaribbean music using instruments such as vest scrub boards, drums and the accordion. It is highly encouraged to get there early so that you can have good spot both on and off the dance floor. Tickets are still available in the Taste of the South reserved area and can be purchased online. Be sure to stop by Cuisine Noir’s booth at the festival for samples of a great Creole dish prepared by chef Nikki Cooper of San Francisco’s Two Jack’s Nik’s Place. We are also giving away a basket full of Creole goodies to one lucky person who enters our event drawing at the festival. For more information about Thierry and upcoming performances, go to www.andrethierry.com. To learn more about the festival, visit www.creoleunitedfestival.com.
WHAT’S COOKIN’!
THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 2
THE
BEER
T h e L e t ’s E a t ! W H O • W H AT • W H E R E • W H E N f o r C o m m u n i t y F o o d i e s !
Let’s EatBOOKSHELF
Beer Lovers of the world REJOICE! Introducing...
BIBLE
It’s finally here—the comprehensive, authoritative book that does for beer what The Wine Bible does for wine. Written by an expert from the West Coast, where America’s craft beer movement got its start, The Beer Bible is the ultimate readerand drinker-friendly guide to all the world’s beers. No other book of this depth and scope approaches the subject of beer in the same way that beer lovers do—by style, just as a perfect pub menu is organized—and gets right to the pleasure of discovery, knowledge, and connoisseurship. Divided into four major families—ales, lagers, wheat beers, and tart and wild ales— there’s everything a beer drinker wants to know about the hundreds of different authentic types of brews, from bitters, bocks, and IPAs to weisses, milk stouts, lambics, and more.
WEEKEND EDITION
Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, substyles, and tasting notes, and ending with a recommended list of the beers to know in each category. Hip infographics throughout make the explanation of beer’s flavors, brew-
MILWAUKEE COMMUNITY JOURNAL
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THE BEER BIBLE By Jeff Alworth
Paperback / softback, 656 pages (also available in Hardback and Electronic book text ) ISBN: 9780761168119 (0761168117) Published by Workman Publishing $19.95(US)
ing methods, ingredients, labeling, serving, and more as immediate as it is lively. The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page. History, romance, the art of tasting, backstories and anecdotes, appropriate glassware, bitterness units, mouthfeel, and more—it’s all here. Plus a primer on pairing beer and food using the three Cs— complement, contrast, or
cut. It’s the book that every beer lover will read with pleasure, and use with even more. ABOUT JEFF ALWORTH Jeff Alworth has been writing about beer for more than 15 years. He is the author of The Beer Tasting Toolkit, and has also written for Draft Magazine, All About Beer, Sunset, The Oregonian, and other publications, as well as his popular site, Beervana. He lives in Portland, Oregon, in the heart of the world’s craft beer belt, the Pacific Northwest.
Arnot-Roberts. Lioco. Matthiasson. Sandhi.
THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 3
These are just four of the producers that are counteracting the notion that ripeness, butter, and oak should define California Chardonnay. Across the country, thoughtful merchants and top sommeliers are showcasing these producers -- and a few dozen others -- to show consumers that the Golden State can offer elegant, restrained Chardonnay.
Stony Hill Proves That in California, What Is Old Is New Again By David White Image credit: Vinwineseattle.com
These producers came up last week while chatting with Sarah McCrea, the third-generation proprietor of Stony Hill Vineyards in Napa Valley. McCrea's family has been making graceful Chardonnay for more than six decades, and thanks to these newer producers, more consumers than ever before are taking notice. McCrea appreciates the attention -- and doesn't begrudge the new kids. "These wines are reintroducing America to a style of wine that went dormant for a long time," she explained. "They're reminding people that there's a different way to make Chardonnay." McCrea's family has called Napa Valley home since 1943, when her grandparents, Fred and Eleanor, purchased a 160-acre goat ranch on Spring Mountain. They planted vines four years later, dedicating most of their property to Chardonnay. In 1952, the McCreas finished a small winery on their property and produced their first wine. Especially fond of white Burgundy, Fred McCrea decided to ferment and age his Chardonnay in neutral oak, believing that new wood would obscure his wine's aromas and flavors. And he avoided malolactic fermentation -- the secondary fermentation that's standard for reds and common with Chardonnay -- preferring the tart intensity of malic acid to the softer, buttery flavors of lactic acid. Little has changed over the past six decades. As vintners across California began chasing ripeness -- and thus, points -- in the 1990s, Stony Hill remained steadfast in its commitment to restraint. So the winery gained a reputation
for delivering fresh, aromatic wines year after year. In addition to Chardonnay, Stony Hill produces small amounts of Riesling, Gewurztraminer, and Cabernet Sauvignon from its estate. Stony Hill's winemaking style is now on the ascent. Sommeliers deserve much of the credit; their ranks have swelled over the last decade and they've convinced many consumers that elegance outperforms power at the dinner table. Influential writers like Jon Bonné of Punch and Eric Asimov of the New York Times deserve credit, too, for challenging conventions on ripeness and praising the California vintners who weren't interested in fruit bombs. Jon Bonné chronicled California's burgeoning shift from ripeness and power toward subtlety and poise in his 2013 book, The New California Wine. But, as McCrea pointed out, "New California" is a bit of a misnomer. Bonné readily admits that there's nothing "new" about the California wines he praises. The shift is really a return to the way things once were. As he explained in an interview last year, "there's finally this realization that what made California great as a wine region is very much being explored again, and being explored in a similar way to how it was successfully explored about 40 years ago." Consider Ridge Vineyards. The winery's style -- which the winemaker describes as "pre-industrial" -- has been remarkably consistent since its founding in 1959. Its Monte Bello Cabernet Sauvignon is one of the greatest wines in the world each and every year. Or look at the wines from Stu and Charles Smith, the brothers behind Napa Valley's Smith-Madrone. As the crow flies, their vineyard is virtually adjacent to Stony Hill. Since 1977, the brothers have ignored just about every twist and turn in winemaking fashions. There's a market for unctuous, hedonistic wines, to be sure. But such wines aren't part of California's natural order. As Bonné continued when we chatted last year, "what's happening now is really a new iteration of the pioneering spirit that put California on the world stage in the late '60s and early '70s." Wines from popular, "New California" producers like Arnot-Roberts, Lioco, Matthiasson, and Sandhi are reminiscent of a bygone era. And thanks to Stony Hill, we know what that means. David White is the founder and editor of Terroirist.com, which was named "Best Overall Wine Blog" at the 2013 Wine Blog Awards. His columns are housed at GrapeCollective.com.
THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 4
A Modern Twist on Senegalese Cuisine with Pierre Thiam by Cuisine Noir Team on September 10, 2015
Chef, restaurateur and author Pierre Thiam is on a mission with the release of his second book, SENEGAL – Modern Senegalese Recipes from the Source to the Bowl, to showcase the cuisine and his beloved country in a way that the world has never seen before.
The New York-based chef spent years traveling back and forth across the Atlantic so that readers would be transported into Senegal’s rich history, culture and multifaceted cuisine. This is easily done through the beautiful pages that are filled with more than 75 recipes that come along with an intimate look at the people who are also helping to put the cuisine on the map. “It is the same cuisine that influenced the best part of American
cuisine which is southern cuisine, which is the cuisine of Latin America when you look at the cuisine of New Orleans or Carolina’s Low Country. It is all very similar to the cuisine of Senegal. When I say Senegal, I mean West Africa,” says Thiam. “People do have misconceptions about our cuisine and this is one of the reasons why I wanted to write this book to dispel the myths. African cuisine is familiar comfort food with ingredients you are familiar with and can find at your local supermarket; rice, beans, sweet potatoes, eggplant, okra, black-eyed peas, peanuts. All of these ingredients you will find in our cuisine.” In his first book, Yolele!, Thiam shared a personal account of who inspired his culinary journey from his parents to all the women in his family. SENEGAL now takes you out of his family’s village in Dakar and into various parts of the country where everything comes full circle. “The idea is that it [the new book] would be a continuation of the first book. The first book was more intimate about my family and taking the reader to the village of the women of my family who really inspired the cooking so you can see them throughout the book. Now this new book is going a step further, I am meeting the [food] producers, I introduce farmers, I introduce fishermen, I introduce the food from entrepreneurs and tell their story in the book. The book has a little more than the first book.
It takes you there [to Senegal] and also introduces a modern take on the cuisine as well,” share Thiam. The book is complemented with a film that follows Thiam through his process of writing the book so that readers can not just read about it but visually be right there with him. The film is due out in a few weeks. As a culinary ambassador spreading the news about the goodness of West African cuisine, Thiam is also scheduled to open a restaurant in Brooklyn in the near feature that will bring many of the book’s recipes or the essence of them to life. In addition, the space will double as a marketplace where he will import and sell traditional West African foods such as fonio and red palm oil through another upcoming venture called Yulee Foods, making the products accessible to this part of the world. As if he doesn’t have enough on his plate, Thiam is also partnering with one of Nigeria’s prominent businesswomen, Reni Foldaway, to open a restaurant that will reside with the new development, Alarm. The project is due to open this December in Lagos and will be a luxury retail space with eventually two adjacent buildings and a garden. Internationally recognized Ghanaian-British architect David Adjure is leading the project. His design for the National Museum of African American History and Culture in D.C. is due to open next year. Buzz about Alarm is al-
(continued on page 8)
THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 5
Sugar & Spice Pork Chops Courtesy Chef Tiffany Derry for the National Pork Board Servings: 4
INGREDIENTS 4 boneless New York (top loin) pork chops 3/4-inch thick 2 teaspoons sweet paprika 2 teaspoons brown sugar, light 1 1/2 teaspoons coarse salt 1 teaspoon cumin 1 teaspoon black pepper
1/2 teaspoon cinnamon grated zest of 1 orange PREPARATION 1. Prepare a grill to medium-high heat (about 450 degrees F.). 2. Mix all ingredients except pork together in a small bowl. Rub all sides of pork chops with spice mixture. Let stand 15 to 30 minutes. 3. Oil grill grate. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. 4. Remove chops from the grill and let rest for 3 minutes. TIPS These chops have barbecue flavors, so they are delicious with cookout favorites like broccoli slaw, sweet potato casserole and cornbread. NOTES NUTRITIONAL INFORMATION Calories: 250 calories, Protein: 42 grams, Fat: 7 grams, Sodium: 810 milligrams Cholesterol: 120 milligrams Saturated Fat: 2 grams Carbohydrates: 4 grams Fiber: 1 grams
THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 6
C CL LA AS SS SI IF FI IE ED DS S/ /L LE EG GA AL LS S/ /P PU UB BL LI IC C N NO OT TI IC CE ES S
SUMMONS (PUBLICATION) STATE OF WISCONSIN CIRCUIT COURT MILWAUKEE COUNTY NOTICE OF SHERIFF’S SALE No. 152206 Case Class Code: 30404 Case No. 2014CV009274 Hon. Pedro Colon Mortgage Foreclosure
In the matter of: Wells Fargo Bank N.A., as Trustee, For Carrington Mortgage Loan Trust, Series 2006-FRE2 Asset-Backed Pass-Through Certificates
Plaintiff(s), Vs THOMAS W THORNHILL UNKNOWN TENANTS, Defendant(s)
PLEASE TAKE NOTICE that by virtue of a judgement of foreclosure entered on February 16, 2015 in the amount of $88,121.57 the sheriff will sell the described premises at public auction as follows: TIME: October 19, 2015 at 10:30 AM
TERMS: Pursuant to said judgement, 10% of the successful bid must be paid to the sheriff at the sale in certified funds, payable to the clerk of court (personal checks cannot and will not be accepted). The balance of the successful bid must be paid to the clerks of courts in cash, cashier’s check or certified funds no later than ten days after the court’s confirmation of the sale or else the 10% down payment is forfeited to the plaintiff. The property is sold “as is” and subject to all liens and encumbrances.
PLACE: In the Milwaukee County Safety Building, 821 W. State Street, Milwaukee, WI 53233
DESCRIPTION: The East 95 feet of Lot 3 and the East 95 feet of the South 5 feet of Lot 2, in Block 2, in Littlejohn Height, in the Southeast ¼ of section 7, in Township 7 North, Range 22 East, in the City of Milwaukee, County of Milwaukee, State of Wisconsin.
PROPERTY ADDRESS: 3237-3237A N 14th Street, Milwaukee, WI 53206
Dated: 9-11-2015 The Wirbicki Law Group LLC Attorneys for Plaintiff 33 W. Monroe St Suite 1140 Chicago, IL 60603 Telephone: 855-891-6777 Facsimile: 312-572-7823 WN-14-0083 Circuit Court Judge 015-004/9-18-25/10-2-2015
SUMMONS (PUBLICATION) STATE OF WISCONSIN CIRCUIT COURT MILWAUKEE COUNTY NOTICE AND ORDER FOR NAME CHANGE HEARING Case No. 15CV005641
In the matter of the name change of: ETHAN YOREL SHANKS By (Petitioner) MEGAN VERSHAELLE SHANKS
NOTICE IS GIVEN: A petition was filed asking to change the name of the person listed above: From: ETHAN YOREL SHANKS To: ETHAN YOREL PATTERSON Birth Certificate: ETHAN YOREL SHANKS IT IS ORDERED: This petition will be heard in the Circuit Court of Milwaukee County, State of Wisconsin. Judge’s Name: HON. DANIEL NOONAN ROOM 414 BRANCH 31, PLACE: 901 N. 9th Street, Milwaukee, Wisconsin, 53233 DATE: October 23, 2015, TIME: 1O:00 A.M.
IT IS FURTHER ORDERED: Notice of this hearing shall be given by publication as a Class 3 notice for three (3) weeks in a row prior to the date of the hearing in the Milwaukee Community Journal, a newspaper published in Milwaukee County, State of Wisconsin. Dated: 7-17-2015 BY THE COURT: HON. DANIEL A NOONAN Circuit Court Judge 015-004/9-11-18-25-2015 SUMMONS (PUBLICATION) STATE OF WISCONSIN CIRCUIT COURT MILWAUKEE COUNTY NOTICE AND ORDER FOR
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NAME CHANGE HEARING Case No. 15CV007096
In the matter of the name change of: YING JUN CHEN By (Petitioner) CYNDY CHEN
NOTICE IS GIVEN: A petition was filed asking to change the name of the person listed above: From: YING JUN CHEN To: CYNDY CHEN Birth Certificate: YING JUN CHEN IT IS ORDERED This petition will be heard in the Circuit Court of Milwaukee County, State of Wisconsin. Judge’s Name: HON. CHRISTOPHER R FOLEY ROOM 403 PLACE: 901 N. 9th Street, Milwaukee, Wisconsin, 53233 DATE: October 5, 2015 TIME 9:30 A.M.
IT IS FURTHER ORDERED: Notice of this hearing shall be given by publication as a Class 3 notice for three (3) weeks in a row prior to the date of the hearing in the Milwaukee Community Journal, a newspaper published in Milwaukee County, State of Wisconsin.
Dated: 8-26-2015 BY THE COURT: HON. CHRISTOPHER R FOLEY Circuit Court Judge 015-003/9-4-11-18-2015
SUMMONS (PUBLICATION) STATE OF WISCONSIN CIRCUIT COURT MILWAUKEE COUNTY NOTICE OF SHERIFF’S SALE No. 151993 Case Class Code: 30404 Case No. 2014CV009275 Hon. Paul R Van Grunsven Mortgage Foreclosure In the matter of: Christiana Trust, a Division of Wilmington Savings Fund Society, FSB, as Trustee for Stanwich Mortgage Loan Trust, Series 2012-10 Plaintiff(s), Vs MELVIN L BOONE UNKNOWN TENANTS, Defendant(s)
PLEASE TAKE NOTICE that by virtue of a judgement of foreclosure entered
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PROPOSED MILWAUKEE COUNTY DAS-FM Projects for Advertisement for Bids Name of Project: TRANSIT SYSTEM BUILDINGS FACADE REPAIRS Project No.: 5605-15651 Bid Due Date: September 30, 2015 See Bid Documents for details Pre-Bid Meeting: September 23, 2015 BID DOCUMENTS FOR THE ABOVE PROJECT ARE AVAILABLE AT: 633 WEST WISCONSIN AVENUE, SUITE 1000 Milwaukee, WI 53203 For Further Information contact 414-278-4861 or www.county.milwaukee.gov
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on February 2, 2015 in the amount of $119, 677.01 the sheriff will sell the described premises at public auction as follows: TIME: September 21, 2015 at 10:30 AM TERMS: Pursuant to said judgement, 10% of the successful bid must be paid to the sheriff at the sale in certified funds, payable to the clerk of court (personal checks cannot and will not be accepted). The balance of the successful bid must be paid to the clerks of courts in cash, cashier’s check or certified funds no later than ten days after the court’s confirmation of the sale or else the 10% down payment is forfeited to the plaintiff. The property is sold “as is” and subject to all liens and encumbrances.
PLACE: In the Milwaukee County Safety Building, 821 W. State Street, Milwaukee, WI 53233
DESCRIPTION: THE EAST 15 FEET OF LOT 12 AND THE WEST 22 ½ FEET OF LOT 13, IN BLOCK 5, IN LENOX HEIGHTS, BEING A SUBDIVISION OF A PART OF THE NORTHEAST ¼ OF SECTION 15, TOWNSHIP 7 NORTH, RANGE 21 EAST, IN THE CITY OF MILWAUKEE, MILWAUKEE COUNTY, WISCONSIN PROPERTY ADDRESS: 6326 West Chambers Street, Milwaukee, WI 53210 Dated: 8-31-2015 The Wirbicki Law Group LLC Attorneys for Plaintiff 33 W. Monroe St Suite 1140 Chicago, IL 60603 Telephone: 855-891-6777 Facsimile: 312-572-7823 WN14-0050 Circuit Court Judge 015-001/9-4-11-18-2015
SUMMONS (PUBLICATION) STATE OF WISCONSIN CIRCUIT COURT MILWAUKEE COUNTY NOTICE OF SHERIFF’S SALE No. 151992 Case Class Code: 30404 Case No. 2014CV008384 Hon. David Hanscher Mortgage Foreclosure
In the matter of: Wells Fargo Bank N.A., as Trustee, For Carrington Mortgage Loan Trust, Series 2006-NC4 Asset-Backed Pass-Through Certificates Plaintiff(s), Vs MARTHA J FREEMAN UNKNOWN TENANTS, Defendant(s)
PLEASE TAKE NOTICE that by virtue of a judgement of foreclosure entered on March 6, 2015 in the amount of $88,817.67 the sheriff will sell the described premises at public auction as follows: TIME: September 21, 2015 at 10:30 AM
TERMS: Pursuant to said judgement, 10% of the successful bid must be paid to the sheriff at the sale in certified funds, payable to the clerk of court (personal checks cannot and will not be accepted). The balance of the successful bid must be paid to the clerks of courts in cash, cashier’s check or certified funds no later than ten days after the court’s confirmation of the sale or else the 10% down payment is forfeited to the plaintiff. The property is sold “as is” and subject to all liens and encumbrances.
PLACE: In the Milwaukee County Safety Building, 821 W. State Street, Milwaukee, WI 53233
DESCRIPTION: LOT 20, BLOCK 4, IN GARDEN HOMES SUBDIVISION, IN THE NORTHWEST ¼ SOUTHWEST ¼ OF SECTION 6, IN TOWNSHIP 7 NORTH, RANGE 22 EAST, IN THE CITY AND COUNTY OF MILWAUKEE, WISCONSIN
PROPERTY ADDRESS: 4376 N 26th Street, Milwaukee, WI 53209-0000 Dated: 8-31-2015 The Wirbicki Law Group LLC Attorneys for Plaintiff 33 W. Monroe St Suite 1140 Chicago, IL 60603 Telephone: 855-891-6777 Facsimile: 312-572-7823 WN-1400060 Circuit Court Judge 015-002/9-4-11-18-2015
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THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 7
OFFICIAL ADVERTISEMENT Office of the Milwaukee Public Schools, DIVISION OF FACILITIES AND MAINTENANCE SERVICES, 1124 North 11th Street, Milwaukee, Wisconsin, September 10, 2015. Sealed proposals will be received at 1124 North 11th Street, directed to the attention of Mr. Travis R. Luzney, P.E., Director of the Division of Facilities and Maintenance Services, pursuant to Section 119.52(3) Wisconsin Statutes, until Thursday, October 08, 2015 at 1:30 PM, in accordance with plans and specifications for the following work: All contractor(s) and subcontractor(s) are subject to the prevailing wage rates and hours of labor as prescribed by the Milwaukee Board of School Directors of the City of Milwaukee consistent with provisions of Section 66.0903 of the Wisconsin Statutes. BID GUARANTY TO ACCOMPANY BID: MPS Bid Bond, Certified or Cashier's Check: 10% of Contractor's Base Bid. EXTERIOR WINDOW REPLACEMENT AND LINTEL REPAIR
Lowell School 4360 South 20th Street, Milwaukee, WI 53221 MPS Property No. 257 MPS Project No. 2070
The HUB requirements for this project are 0% The COIN requirements for this project are 20% The minimum Student Participation requirements for this project are: Paid fEmployment: 400 Hours Educational Activities: 10 Hours Deposit for Drawings and Specifications: $25.00 MAILING CHARGE: $35.00
The bidding documents may be obtained 7:30 A.M. to 5:00 P.M.; Monday through Friday from A/E Graphics 4075 North 124th Street, Brookfield, WI 53005; phone (262) 781-7744; fax (262) 781-4250. Call A/E Graphics, Inc. for availability of bid documents for pick up. Plans and specifications will be loaned to a prospective bidder upon receipt of the deposit listed, which deposit will be returned upon surrender of the plans and specifications in good condition. Bid documents must be returned only to A/E Graphics, Inc. Plans and specifications may not be examined at the Facilities and Maintenance Services' office or at A/E Graphics. Plans and specifications may also be viewed online at A/E Graphics, Inc. @ www.aeqraphjcs com. Each proposal shall be for a fixed lump sum. The right is reserved to reject any or all bids or to waive informalities. Upon reasonable notice, efforts will be made to accommodate the needs of disabled individuals at the bid opening through sign language interpreters or other auxiliary aids. The following TDD number is available for the hearing impaired for questions prior to bid opening, (414) 283 4611. DARIENNE B. DRIVER, ED.D, Superintendent 10860744/09-10-17-24/10-1 OFFICIAL ADVERTISEMENT Office of the Milwaukee Public Schools, DIVISION OF FACILITIES AND MAINTENANCE SERVICES, 1124 North 11th Street. Milwaukee, Wisconsin, September 15, 2015. Sealed proposals will be received at 1124 North 11th Street, directed to the attention of Ms. Gina M. Spang, P.E., Director of the Division of Facilities and Maintenance Services, pursuant to Section 119.52(3) Wisconsin Statutes, until Tuesday, October 13, 2015 at 1:30 PM, in accordance with plans and specifications for the following work: All contractor(s) and subcontractor(s) are subject to the prevailing wage rates and hours of labor as prescribed by the Milwaukee Board of School Directors of the City of Milwaukee consistent with provisions of Section 66.0903 of the Wisconsin Statutes. BID GUARANTY TO ACCOMPANY BID: MPS Bid Bond, Certified or Cashier's Check: 10% of Contractor's Base Bid. ROOF REPLACEMENT·REBID
Bruce Elementary School 6453 N. 89th Street Milwaukee, WI 53224 MPS Property No. 093 MPS Project No. 2634 The HUB requirements for this project are 15% The COIN requirements for this project are 15% The minimum Student Participation requirements for this project are: Paid Employment: 400 Hours Educational Activities: 10 Hours Deposit for Drawings and Specifications: $25.00 MAILING CHARGE: $35.00
The bidding documents may be obtained 7:30 A.M. to 5:00 P.M.; Monday through Friday from A/E Graphics, Inc.; 4075 North 124th Street, Brookfield, WI 53005; phone (262) 781-7744; fax (262) 7814250. Call A/E Graphics, Inc. for availability of bid documents for pick up. Plans and specifications will be loaned to a prospective bidder upon receipt of the deposit listed, which deposit will be returned upon surrender of the plans and specifications in good condition. Bid documents must be returned only to A/E Graphics, Inc. Plans and specifications may not be examined at the Facilities and Maintenance Services' office or at A/E Graphics. Plans and specifications may also be viewed online at A/E Graphics, Inc. @ www.aegraphlcs.com. Each proposal shall be for a fixed lump sum. The right is reserved to reject any or all bids or to waive informalities. Upon reasonable notice, efforts will be made to accommodate the needs of disabled Individuals at the bid opening through sign language Interpreters or other auxiliary aids. The following TDD number is available for the hearing impaired for questions prior to bid opening, (414) 283-4611. DARIENNE B. DRIVER, ED.D, Superintendent 10866993/09-15-22-29/10-6
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Study: Longer lunch periods mean fuller students THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 8
Article courtesy of the New York Times via “The Rundown”
In schools with short lunch periods, children eat less and discard more than in schools where they are allowed more time to eat, a new study has found. Researchers tracked the eating habits of 1,001 students in grades three to eight at six elementary and middle schools in low-income school districts during the 2011-12 school year. Compared with schools where children could sit at the table for 25 minutes or more, those who had 20 to 24 minutes consumed an average of 6.9 percent less of their entrees, 3.7 percent fewer vegetables and 2.3 percent less milk. In schools that allowed less than 20 minutes, students consumed 12.8 percent less of their entrees, 11.8 percent fewer vegetables and 10.3 percent less milk. "We need to focus on how to get kids to select and consume the appropriate food," said the lead author, Juliana F.W. Cohen, an assistant professor at Merrimack College in North Andover, Mass. "Giving kids enough time to eat appears to play an important role." There are things parents can do to help, she added. "Push for longer lunch periods, more lunch lines, automated point-of-sale equipment, anything that will get the kids through the lunch line faster so they can spend more time eating."
A Modern Twist on Senegalese Cuisine with Pierre Thiam
(continued from page 4) ready spreading. Combining art, design, fashion and food, Thiam says, “My menu will be reflecting the vision of the concept store. So the cuisine will be inspired by the food of the Diaspora and it will travel from Nigeria of course throughout West Africa all the way to Brazil.” Events are currently being scheduled throughout New York as Thiam plans to start promoting the book. Mark your calendar and purchase your tickets to see him alongside “The Chew’s” Carla Hall at this year’s NYC Wine & Food Festival on October 16 as they team up for a special dinner. Ticket info here. For information about upcoming appearances, his new restaurant and other projects, visit his site at www.pierrethiam.com. You can also follow him on Facebook and Twitter.