Outpost Exchange Magazine by Malcolm Woods

{Introducing GRAZE. P. 8} JUN

A food & wellness journal published by Outpost Natural Foods

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street eats

Milwaukeeâ&#x20AC;&#x2122;s new food vendors take to the streets. Anything good out there?

YOUR COOP HAVE YOU GOT WHAT IT TAKES TO BE A MEMBER OF THE BOARD OF DIRECTORS?

* Malcolm McDowell Woods

From the editor L

ate in May, volunteers across Milwaukee County rolled up their sleeves, grabbed shovels and dug in the dirt.

Stephanie Bartz photo

Yard by yard

The goal of The Great Milwaukee Victory Garden Blitz is a simple one: creating as many backyard, front yard, rooftop and patio gardens as possible. The aim of the Victory Garden Initiative is equally simple: to help facilitate people growing their own food. The consequences of that simple act, however, are widespread, complex and profound.

Reclaiming our food - bite by bite

Control over the food we eat is an elusive concept these days. While you can drive through the countryside and see acre after acre planted with soybeans and corn and fields dotted with cows, the fact is that food is a global enterprise and that many of us consume a diet that is, intentionally or not, international. A single fast-food burger might contain ingredients from several continents; a bag of chips or can of beans the same.

NOTES ABOUT THIS ISSUE – AND OTHER PRESSING ISSUES

We’re becoming aware of this; and more and more people are paying attention to the food miles involved in what they eat.

Malcolm has been editor of the Exchange since 1994, teaches at UWM and has been a freelance journalist for more than two decades. His own blog can be found at <malcolmmcdowellwoods.

But the geography of food production is just one way we have lost control over much of what we eat. Large corporations control much of the food supply. Megastores promising low prices have turned to overseas suppliers for the natural and organic ingredients more people are seeking. And on the farm, a misplaced trust in the efficiency of scale has pushed out small family farmers and blighted the interdependent

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On small farms across the world, farmers face numerous challenges beyond the weather as they try to subsist. Monopolies threaten the international seed market and global giants like Monsanto vigorously push GMO seeds seeds for which they hold the patents. Vía Campesina, an international farmers confederation, has called Monsanto an enemy of peasant sustainable agriculture and food sovereignty because of its efforts to control the supply of seeds that farmers can plant. But there are other enemies, a tag team of giant corporations fighting for ever more control over our farmland. Building a simple four-foot by eight-foot raised vegetable garden in a backyard must seem like such a small act – it’s not as though a family’s entire food needs can be met by a few baskets of produce, after all. But it is a start. It is a five-pound bag of carrots that doesn’t need to be flown from South America; it is a supply of sweet, tart tomatoes left to vine ripen in the warmth of the sun. And there is more we can do. We can spend our money locally, shopping at independent businesses and stores such as Outpost which are committed to supporting local farmers. Bite by bite, we can learn to better sustain ourselves and our neighborhoods. Dig in.

malcolm@outpostnaturalfoods.coop

typepad.com>

economies of rural America. We don’t really have control over the food we eat.

GOOD FOOD GREEN LIVING WELL BODY

{feeding a sustainable community } June 2010

PUBLISHED BY OUTPOST NATURAL FOODS. YOUR COMMUNITY COOPERATIVE.

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When you see this symbol in the upper corner of a page, it’s your sign to look for news and specials from Outpost!

contents JUNE/10

Great Food Needs Great Leadership! pg. 21

Gluten-free Breakfasts! pg. 22

Celebrate National Dairy Month pg. 32-33

<< 37

In an ideal world… Literacy Services of Wisconsin pg. 37

Outpost Administrative Offices 205 W. Highland, Ste. 501 Milwaukee, WI 53203 414.431.3377 Outpost’s Board of Directors: Peter Hammond, President; Will Kort, Vice President; Terry Rindt, Treasurer; Kathy Osowski, Secretary; Elaine Drinan; Nancy Ettenheim; Suzanne Garr; Kerri Hutchison; Chris Zimmerman. Opinions expressed in this publication are those of the writers and advertisers and not necessarily those of the Exchange staff, Outpost Natural Foods or the Board of Directors of Outpost Natural Foods Cooperative.

EASTSIDE 100 E. Capitol Dr. 414.961.2597

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{ feeding a sustainable community }

contents JUN 10

*50

*12

*16

*52

Where to find our columnists this month Photo credit: Paul Owen Photography LLC

graze

dining well in milwaukee

YOUR COMMUNITY GRAZE: Save some room for downtown dining • More than 30 restaurants offer specials for Downtown Dining Week. • Dialing into dinner with Foursquare. • Maxie’s hatches a Blue Egg. P. 8

GRAZE: Takin’ it to the streets The downtown dining scene expands as new vendors bring their foods right to the street. P. 40

Plant Hope

<< 8 YOUR BODY * Pantry Raid

Hot potatoes: Trusty old tuber takes center stage in these summer picnic recipes. Diana Sieger & Carrie Rowe. P. 12

* Boomerang

Lake affect: the summertime picnic gets a grown-up makeover. Milo Miller. P. 16

* Simply Health

Recipe makeovers. Hold the sugars – this sweet potato casserole is sweet enough on its own. Judy Mayer. P. 50

EDITORIAL STAFF

Editor Malcolm McDowell Woods Assistant Editor Liz Setterfield Ad Rep Gail Vella Production Manager Anu Skinner Editorial intern Alicia Boknevitz

OFFICE

7:30 a.m. to 3:30 p.m., Monday through Friday 205 W. Highland Ave., Milwaukee WI 53203 414.431.3377 • FAX 414.431.4214

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Local programs aim to inspire future urban farmers. P. 42

YOUR PART

* Baloney on Wry

Calendar of events

The Exchange distributes 11,500 copies to 310+ locations in southeastern Wisconsin. The Exchange is also mailed to 14,000 members of the ONF cooperative and subscribers. Another 4,200+ copies are distributed at Outpost’s three stores.

Things to do this month. P. 18

Subscription special! 1yr – $11.99.

Socks appeal. Something is afoot with her cat’s love life. Kathi Gardner. P. 52

Cover photo: Satellite Crepes by Liz Setterfield. Food photo this page courtesy Milwaukee Art Museum. Beer photo: Anu Skinner.

“The Outpost Exchange aims to be the premier informational forum and resource in southeastern Wisconsin for the sharing of innovative ideas and opinions to shape a more healthful future, individually and globally.”

June 2010

Circulation: SRI Mailing List: Mari Niescior Printer: American Litho Columnist photos: Stephanie Bartz

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For every $1 you spend at a locally owned business, more than 68¢ remains in milwaukee. Find out more at:

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EDWARD SHARPE & THE MAGNETIC ZEROS SATURDAY, JUNE 12 • PABST

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SUNDAY, JULY 18 • CATHEDRAL SQUARE PARK • 11AM WMSE RADIO SUMMERCAMP BACKYARD BBQ

SOUTHERN CULTURE ON THE SKIDS w/ .357 STRING BAND & CAROLINA CHOCOLATE DROPS SUNDAY JULY 18 • PABST

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USTAD AMJAD ALI KHAN - DE ALMAAS WEDNESDAY, AUGUST 04 • RIVERSIDE

THE NATIONAL SATURDAY, AUGUST 07 • TURNER

JOHNNY WINTER TUESDAY, AUGUST 10 • RIVERSIDE

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June 2010 5

Tidbits NEWS YOU NEED TO KNOW

The Exchange online:

www.exchange.typepad.com Keep updated about the issues between issues

Cream City Rickshaw again offers pedicab service in downtown Milwaukee

independent drivers to be individuals and wear what pleases them. Feel like wearing a Superman costume? If it brings more attention to the bikes, by all means, indulge.

ow that spring has officially sprung and summer is just around the corner, Milwaukeeans will be looking for any and every excuse to get out of the house. With all the outdoor activities on the city’s upcoming agenda, people will need options to get from point A to B. Joining the ranks of Milwaukee’s public transportation options is Cream City Rickshaw, an eco-friendly pedicab service created just for you.

“It’s their time,” Otis says. “They need to be comfortable.”

Founder Andrew Otis says he introduced Cream City Rickshaw to Milwaukee in early 2009 after seeing successful pedicab outfits running in cities like Austin, New York and Portland. Figuring Milwaukee would be a good market, he took notes from previous, smaller Milwaukee cab groups to create the city’s first full-service pedicab company. With 15 bikes in rotation since August of 2009, each cab seating up to three, CCR can cart up to 45 people around at any given time.

“Our mission is broader [than providing pedicab services],” Otis says. “We’ll do anything to help Milwaukee.”

A “big fan of Milwaukee,” Otis says he is doing what he can to keep his business local, and help others when possible. Working closely with and supporting other local businesses is at the top of his list. Cream City Rickshaw offers panel advertising and other marketing strategies to companies that want their word spread through the pedicab grapevine.

Lakeshore Park to host Gathering Waters Festival

ast year, the first Gathering Waters Festival on Milwaukee’s lakefront proved itself a great success, having 60 participating groups and more than 5,000 visitors in attendance. So it’s time for a re-run. The second festival, which will be held June 12 from 11 a.m. to 8 p.m. at Lakeshore State Park, is being billed as “an urban outdoor experience on Milwaukee’s lakefront.” The free event offers a wide array of activities and could easily become an annual favorite with Milwaukee families.

CCR has a presence on-line as well as on our streets, chatting with and promoting other local organizations and businesses Lakeshore State Park is the perfect site via Twitter and Facebook. This allows all for Gathering Waters. This urban oasis of them to grow and network, opening the provides wildlife habitat and viewing areas; lines of communication to everybody. a lakeside multi-purpose trail; and great But it’s too cold! views of downtown Milwaukee, the SumWisconsin’s inclement weather shouldn’t merfest grounds, Discovery World and the cause anyone to shy away from trying out Milwaukee Art Museum. Even the fussiest Otis’ hired operators lease the bikes and event-goers are sure be pleased with this can cover as much ground as they please, Cream City’s pedicabs. For one thing, there charming setting. are no current plans to operate in the from Riverwest and the east side to downwinter, and besides, each rickshaw comes This festival is not for the idle town and Bay View, he says. But before equipped with a canopy and blanket, so hopping on the green tricycle, interested You can start the day with a free bike tour riders can travel in the most comfortable drivers must first obtain a Public Pasof the Menomonee River Valley and the of accommodations. senger Vehicle Driver’s License (PPV), the Hank Aaron State Trail on your way to the same one taxi cab drivers need. What does it cost, you ask? Well, while festival. The tour will cover Menomonee taking taxi cabs through the city can put Valley’s rich history and environment and “Endorphins are a good thing, especially pressure on your wallet, the pedicabs will participants will learn how these elements when you get paid to release them,” Otis connect to Lakeshore Park and the lakesays. But driving the bikes may not be for not. The drivers operate on a “tips for trips” basis, meaning you figure out the front. For details on the tour, call Melissa everybody, and there is a learning curve. cost with them according to your needs Cook, DNR, at 414-263-8559. “You learn to work the gears and learn and travels. the routes,” Otis says. Anyone interested When you arrive, consider joining REI for should be friendly, looking for fun and in Cream City Rickshaw will be around for canoe and kayak clinics. They will be held relatively good shape. all of the festivals and other outdoor at 11 a.m. and 1 p.m. on the beach. But events that Milwaukee has to offer. They don’t forget fast-drying clothes and water And there’s no need to worry about a run six days a week, excluding Mondays, shoes! It’s also a good time to try fly-fishstuffy dress code. Otis says he wants his from about 10 am to bar close, so take ing if you’ve been curious about the sport. advantage when you see them, hailing Trout Unlimited will offer demos throughthem down like a regular cab. Or you can out the day, and the DNR will provide poles contact them for private services from and help children who want to take part. weddings and bachelor parties to birthIf you’re less of a weekend warrior and days and pub crawls, Otis says. Tours are more of an eco-warrior, you’ll be at home also in the works. in the “Green Solutions Area.” There, you’ll - Allie Kuopous discover simple ways to make a difference continued on page 53

June 2010

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graze

dining well in milwaukee

summer

Summertime sippin’ beers Our picks of the best brews for your backyard bbqs - by Malcolm McDowell Woods

Mister Grain Jeans Lakefront brewed this organic beauty just for Outpost. We love a bottle after finishing with our push mower. But hurry! Limited supplies.

CapitAl Brewery Supper club A great Wisconsin lager evoking the tasy beers served in the old supper clubs your folks ate in up north years back, hey.

Save room for dining downtown By Karen Cinpinski

et ready to loosen your belt – you’ll need the room. Downtown Dining Week is dishing up its fifth round of eats over a seven-day span, June 3-10. This year, Downtown Dining Week is expanding its list of destination restaurants by including several upper-tier eateries. While continuing to offer affordable three-course menus at $10 for lunch and $20 for dinner, the annual dining event will now also offer foodies a chance to indulge in a new $30 prix-fixe dinner at some white-tablecloth restaurants, thus broadening the opportunity to sample some of downtown Milwaukee’s finest fare without breaking the bank. The three courses include your choice of appetizer, entrée and dessert (beverage, tax and gratuity are not included). Among the 35+ participating restaurants are some with flavorful dishes that showcase local, organic and seasonal foods. With a commitment to good, local food, Mi-key’s distinctive menu boasts everything from sophisticated cuisine to comfort foods, making good use of state producers such as

June 2010

Rushing Waters Farms and Good Earth Farm, among others. Such relationships with local farmers not only allow customers to feast on exceptional game and heirloom produce, but emphasize high quality taste and environmental sustainability, as well. The local, seasonal dining philosophy pervades the menu at Indulge, too. Don’t be fooled — this stylish urban wine bar also concentrates on food; in particular, fresh dishes with a progressive flair. Over 60 percent of the food on the menu comes from local businesses and farmers. In celebration of the Midwest’s rich agriculture, charcuterie like Nueske’s liver pâté and turkey breast are served by the ounce. Artisan cheeses from Wisconsin-based manufacturers Carr Valley Cheese and Hook’s Cheese Company contribute to the earthy authenticity of the menu, as well. And let’s not forget dessert. Indulge partners with local businesses like Waukesha’s Indulgence Chocolatiers to provide seasonal melt-in-your-mouth truffles. For a complete list of 2010 Downtown Dining Week participants and their menus, visit www.MilwaukeeDowntown.com/diningweek.

CAPITAL BREWERY ISLAND WHEAT Another beer from Middleton’s Capital Brewery - this one is shaped by wheat from Door County’s Washington Island.

NEW GLARUS Spotted cow The beer that catapulted New Glarus to fame and kickstarted the farmhouse ale movement in the US. Smooth, easy.

Sprecher SHAKPARO An African-style beer brewed from sorghum and millet. Gluten-free! Crisp, cider taste great for picnics. Photos: Austin Pascal Woods

Café Calatrava, in the Milwaukee Art Museum, will be one of more than thirty eateries participating in Downtown Dining Week. Photo by MJZ Design; courtesy MAM.

graze september

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MAXIE’S HATCHES A BLUE EGG; TROCADERO DEBUTS REDESIGNED LOOK lenty is going on with area restaurants lately. New places are P opening – or re-opening – with familiar ownership and new menus that highlight local and organic foods. In July, Maxie’s Southern Comfort owners Dan Sidner and Joe Muensch will open a new restaurant in the former Heinemann’s space on 76th Street. Blue’s Egg is not a Maxie’s spin-off; instead of Cajun/Creole cooking, the menu will focus on breakfast and lunch with international influences. Now, don’t get me wrong, Blue’s Egg isn’t a diner, either. Actually, Sidner plans to put elegant twists on traditional dishes. Breakfast will likely include omelets, versions of eggs Benedict and more refined

side dishes. For lunch, there will be few sandwiches with a greater emphasis on entrées, mostly fresh fish and grilled meats. The name’s the same. So is the location. But it’s basically an entirely new restaurant. After six weeks of extensive renovations, Trocadero reopened as Trocadero Gastrobar on April 6. “The changes are pretty dramatic,” says Mike Eitel co-owner of Diablos Rojos Restaurant Group. Now, the old Parisian bistro features a new spacious bar and dining room, an enhanced patio – the preferred spot for most Troc diners – and a drastically different carte du jour. Open seven days a week, serving breakfast, lunch and dinner, the revamped restaurant has moved away from French fare but will maintain the spirit of an European café,

emphasizing dishes influenced by flavors from around the globe. Bay View’s popular Transfer Pizzeria and Café is expanding to Downer Avenue in the space once occupied by Ristorante Bartolotta. Riding the transit theme, VIA – as in “by way of” – will be the owners’ second pizza joint. Like its Bay View counterpart, the new joint will include a bar and carry a similar but expanded menu, featuring an array of apps, salads, pastas and panini. Pizza options at VIA undoubtedly will be plentiful – some 40 distinctive pies will round out the menu. The new space is expected to carry the same lively and casual vibe, according to co-owner Kryz Zielinski, hopefully bringing the vibrancy back to Downer sometime this May. - KC

Savvy restaurants - and diners - turn to Foursquare for deals and quick reviews

Street’s AJ Bombers, is capitalizing on this trend, posting incentives to encourage Foursquare users to check-in or post tips to get free food. Now, that’s an offer you really should cash in on; after all, AJ Bombers serves up one of the best burgers in town – the Bomber Burger.

oursquare isn’t just the game you played at recess. It’s a new smart phone application that’s the latest trend in social networking – and it’s catching on in Milwaukee. Whenever you open the app, Foursquare determines your location with geo-location-based technology, and then displays a list of nearby restaurants or other venues. You then click on the venue name and “check-in.” Then, your whereabouts are broadcast to others using Foursquare, turning it into a user-generated city guide and networking tool.

Stacked upon a toasted Miller Bakery potato roll, this signature burger is constructed from one quarter-pound patty that’s so juicy it drips – you’ll definitely want a pile of napkins on hand. Layered on top is a portabella mushroom that’s breaded with Panko, stuffed with an assortment of Wisconsin cheeses, and then flash-fried until golden brown. Your first bite bursts with melty cheddar and muenster that streams onto your plate. Pick it up and wrap it back around the burger. This sandwich is messy but fantastic.

Foursquare has already proven beneficial in promoting local establishments both on the user and business end. You can write reviews and tips for other Foursquare users to access. Businesses can use Foursquare to engage their customers by offering special deals to those who reach a certain number of check-ins, etc. Joe Sorge, the owner of downtown Water

Photo: Liz Setterfield

It’s no surprise that AJ Bombers is in the race for “best burger in Milwaukee” or that folks continually visit, er, check-in. - KC

Assistant Editor Liz’s ongoing search for a good, headache-free red wine The label: Orleans Hill, Cote Zero and Lodi Syrah. The source: Outpost, Capitol Drive store. Headache test: Both labels passed the organic test — absolutely no sinus flare-up or headache. Hurrah! Taste test: The Cote Zero (a composite of Grenache, Syrah and Viogner) did not pass that test for me, being a touch too rough and not very complex, but the Lodi Syrah was an earthy, peppery pleasure – definitely not too fruity. The husband agreed; we’ll buy it again.

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Photo: Austin Pascal Woods

June 2010 9

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<your body> * Diana Sieger & Carrie Rowe

Pantry raid! F Stephanie Bartz photo

Hot potatoes Trusty old tuber takes center stage in these favorite picnic recipes.

inally! After a year and a half of raiding pantries, we’ve finally come to one of our favorite kitchen staples. And it doesn’t even live in one of our (many) reused mason, jam, spaghetti sauce or pickle jars. It’s our good friend potato. And we gotta say, there are valid reasons everyone around the office lovingly refers to Carrie as ‘Rowetato’ (the nickname has taken on many new and exciting personalities but that’s an entirely different column). The humble potato can’t be beat when it comes to being easy and getting along with others. How many food items can you grab on your way out of the door in the morning and turn into one heck of a meal in the office kitchen? Both of us have been known to throw just about everything from the fridge onto our lunch time spuds — kraut, cashews, broccoli, nutritional yeast, shredded cheese, Mama’s Veggie Chili — seriously, just about anything we can lay our paws on goes happily atop a steaming baked potato. And that’s just the tip of the tuber. With just a little time, thought and preparation (yeah, we do that sometimes), there’s a world of potato potential just waiting to be unearthed. More on that later … . As backyard gardeners, we’ve seen our fair share of beetle-ravaged green beans, gigantic tomato plants that yield two edible fruits, stunted basil plants and zucchinis that grew to the size of baseball bats over the weekend while we were camping. The fine science of garden management may not be our strong suit, but stick a couple of sprouted potatoes in the most miserable plot of dirt and it’s near impossible to stop the little dears from growing up healthy and strong. Taters are tough, stubborn and forgiving. We have a lot in common.

Diana Sieger, Outpost’s visual merchandising manager, is a recovering food snob who is always anticipating her next meal. She thinks a good pantry should feel like a shopping trip in your own house! Carrie Rowe, Outpost’s merchandising and promotions assistant, wishes there was organic kibble for people. If it’s simple, healthy, packed with nutrition and comes in a bowl, she’ll eat it.

With just a little planning, quick and thrifty meals will be falling from your pantries, too. 12 June 2010

And dang! They’re really quite good for you as well, depending of course on the cooking method. A medium-sized potato provides almost half of your daily vitamin C needs, mostly from the skin, so stop wasting your time peeling your taters. They also hold a fair amount of iron, vitamins B1, B3 and B6 and antioxidants. Baking, frying and boiling are going to reduce all this good stuff so ideally, give the spuds a steam for about 20 minutes by cutting into equal sized pieces (be sure to leave the skins on) and steaming over a few inches of water. If you don’t have an actual steaming basket, a colander set in a large pot works perfectly – just be sure to cover securely with a lid or a piece of foil and make sure the water and potatoes

aren’t touching. So what do we do with our potato pals? Well, there’s soups, stews, casseroles, breakfast, lunch and dinner to consider. But seeing as it’s June and we’re in full swing with picnicking, eating in the backyard and throwing everything from veggie burgers to brats on our grills, we figured our favorite potato salads would be a nice thing to share with y’all. Especially since both of our moms happen to make the best potato salads around, hands-down. Now we understand that your moms probably make a mean potato salad as well and we mean no disrespect, but Joyce and Susan have the advantage of two daughters who happen to write a monthly food column. What can we say?

Diana’s Mom’s Potato Salad Says Diana: Joyce prefers red potatoes but tends to use whatever spuds my dad grew (or bought in a 50 pound bag from some local farmer — literally 50 pounds, my parents never run out of potatoes). When I asked her about the sugar in her recipe, suggesting perhaps we leave it out, she looked at me like I had pudding on my face and said: “What can I say, then it wouldn’t be my potato salad.” Alrighty then, the sugar stays. Mom tends to make an obscene amount of potato salad for family parties, doubling or tripling this recipe, because her kids, grandkids and all of our friends request leftovers to take home. There’s nothing fancy here, just garden fresh ingredients made by a cute grandma (with a cute, blue sugar bowl).

3 pounds of potatoes, with skin left on 1/2 dozen eggs, hard-boiled and peeled 3 stalks of celery, finely diced 1 medium onion, finely diced 1/4 cup cider vinegar 1 cup (she says “at least”) Veganaise (although she uses Miracle Whip) A splash of milk 1 tablespoon (or so) of sugar Lots of fresh cracked pepper Salt to taste 1. Halve or quarter the potatoes, depending on the size. With the skins on for flavor, bring the potatoes to a boil with enough water to cover. Add a bit of salt to the water. Simmer for 20 minutes or until just tender (or use our steaming method, see above). www.exchange.typepad.com

2. Strain the potatoes and sprinkle them — while still hot and in the colander — with the vinegar. Toss gently, allowing the excess vinegar to drain off. Let cool and slip the skins off if desired. (Joyce takes the skin off. Just sayin’). Chop into bite-sized pieces and place in a big bowl. 3. Chop the hard-boiled eggs into a rough dice and add to the potato bowl along with the diced onions and celery. (Circa 1974 Tupperware egg slicers are pretty awesome for the egg chopping part). 4. Thin out the mayonnaise or salad dressing with a splash of milk and whisk in the sugar. Pour over the potatoes and add the black pepper generously, toss gently to incorporate and chill to serve.

Carrie’s Mom’s Potato Salad Says Carrie: For every summer meal at my mom’s house, I require this dilly potato salad and my Grandma Raine’s homemade coleslaw (that recipe remains a secret). And I’m seeing more and more over time why I rarely cook with an actual recipe – I inherited this trait from my mom. It turns out the things we love to eat most come from the heart and not from the recipe box. Or maybe everything we eat has fewer than 10 ingredients and it would be silly to not figure out how to combine them. Whatever the reason, it took a little finagling to get an actual recipe for this potato salad out of Susan, not because she doesn’t like to share but because she never actually uses one. But just for you fine folks, we gave in and wrote down ingredients and measurements, after several e-mails back and forth and conversations that meandered into everything from gardening to sock preference to crime rates in other countries. Goodness. Maybe next time, we’ll just invite you all over instead. Serves 4-6

10 medium red potatoes 6 hard-boiled eggs 1 tablespoon thinly sliced green onions (green part only) 1/4 cup dried dill 1 cup mayo (thin with a little milk) White pepper Salt 1. Halve or quarter the potatoes, depending on the size. With the skins on, bring the potatoes to a boil with enough water to cover. Add a bit of salt to the water. Simmer for 20 minutes or until just tender. 2. Drain potatoes and cool in refrigerator for 30 minutes. 3. While potatoes are cooling, in a large bowl

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combine onions, dill, mayo and milk. Peel the hard-boiled eggs and slice into bite-sized chunks, however big or small you want them. 4. After potatoes have cooled, add to bowl with mayo mixture and gently stir to combine. Add eggs, stir again until everything is well-coated. 5. Season with salt and pepper and serve.

///// Spudipedia //////////////////// Potatoes are members of the nightshade family and the leaves of the plants are indeed poisonous. Leaving your taters in the light for too long will cause them to turn green. And while we almost always encourage the eating of everything green, in this case, we advise otherwise. The green hue is a result of solanine in the potato, which can make your tuber taste bitter and even cause adverse reactions in sensitive tater tasters. Your best bet is to keep your spuds in a cool, dark place in your pantry, your basement or root cellar.

Potato Salad, Deconstructed This is the kind of potato salad reserved for when we’re feeling fancy (and disgusted by our mayo consumption). It’s crazy beautiful and perfect for when our gardens yield the cherry tomatoes we don’t remember planting. A mixture of cherry tomato varieties is optimal though not required, and chopped large heirloom tomatoes (seeded) play nicely in the recipe, too. Serve on a big platter for the full visual affect —these are handsome taters. This is vegan-friendly and extremely heart healthy as is, but we wouldn’t be sad if shaved Parmesan found its way atop our salad — or better yet, if tiny balls of fresh mozzarella danced among the potatoes. Serves 4

1/2 cup good quality extra virgin olive oil (Goda oil is a great choice) 1 large clove garlic Freshly ground black pepper 2 large russet potatoes 2 cup tomatoes, chopped 4 tablespoons onions, finely diced 6 - 8 teaspoons capers (chop if large) 4 tablespoons chopped fresh basil, divided Salt and pepper to taste Optional: 1/2 cup fresh mozzarella balls, halved OR 1/2 cup shaved parmesan 1. Peel garlic clove and bash it with the side of your knife to smash it into a few large pieces. Combine with the olive oil in a jar with several grinds of the pepper mill. Seal the jar and give it a shake. Set aside while you assemble the rest of the ingredients (can be made a day ahead and refrigerated, the longer it sits, the tastier it gets). 2. Slice the potatoes into 1/4 inch rounds (peeling is optional, some of the skins may fall off during cooking, we’re okay with the rustic appearance of half-on potato skins.) Place into a steamer basket and steam 15 minutes until just tender, but still firm OR use a simmer method: Place into a large pot and add enough water to just cover, salt generously (at least a tablespoon) and bring to a boil. Once it’s boiling, turn off the heat and throw on a cover (we leave the pot on the burner.) Let steam for 7 minutes so they’re no longer raw, but still firm. 3. Use a slotted spoon to gently transfer the potatoes to a towel-lined plate (flour sack or paper towel is best) and let them cool. 4. Combine the chopped tomatoes, onions, capers and half the basil in a bowl and dress with 2 tablespoons of the garlic-infused olive oil. 5. Pour the remaining olive oil into the center of a large platter (or onto individual serving plates) and arrange the potato slices in a single layer in the pool of oil. Scatter the tomato mixture evenly over the potato slices and sprinkle with the remaining basil. Season with salt and pepper and serve with crusty bread to sop up the olive oil that remains on your plate.

June 2010 13

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SOLUTIONS June 2010 15

<your body> * Milo Miller

Boomerang! T

he opening track from the eponymous first album by hometown heroes The Violent Femmes might be the song that evokes summer for me more than any other. When Gordon Gano opens “Blister in the Sun” with the lyrics:

Stephanie Bartz photo

“When I’m a-walking, I strut my stuff, and I’m so strung out I’m high as a kite, I just might, stop to check you out...”

Lake affects Lakefront picnics get a grown-up

... my mind instantly kicks back to sunny days driving or biking by Bradford Beach on the way down to Veteran’s Park for what we used to call a “Lake Break.” Back then, lake breaks usually happened at night, and were more of an excuse to sneak the occasional clove cigarette and not go home until two minutes before curfew. In addition to The Femmes -- New Order, Bauhaus, The Smiths, and The Cure were musical mainstays of a good lake break.

makeover.

As I got older, lake breaks began earlier and earlier, to the point where I’m now ready to start out at 10 a.m. and make a whole day of it. The music hasn’t changed but the catalog has grown to include lots of other folks who I wouldn’t have listened to back in the early 1990s.

The revolution begins with family and friends around a boomerang Formica table. When he’s not in the kitchen, Milo creates zines and helps run QZAP, the Queer Zine Archive Project. His first cookzine “Soyboi: Queer Adventures in My Vegetarian Kitchen” is available at qzap.org. Milo lives in Riverwest with his partner-in-crime and their pet rock, Nigel.

June 2010

Over the past two decades, the lake break locales have changed, as well. No longer content to just kick it along Milwaukee’s shoreline, we’ve taken breaks to Baker Beach in San Francisco; Point Reyes National Seashore in Marin, Calif.; along the Sunshine Coast across the Strait of Georgia from Vancouver; and Duxbury, Mass., among other places. When we don’t have a chance to leave Wisconsin, we will often head north or west to one of the amazing state parks or smaller cities. As readers of this column may know, I’m not particularly fond of rules. One of the nice things about taking a lake break is that there are no hard and fast rules. Guidelines, however, never hurt. When taking a lake break, I like to bring a kite along. I keep one in my car, and have a couple of spares that can easily be thrown into a daypack. A Frisbee, hacky-sack and juggling balls also usually come along for the ride. Sunblock, water bottles, a long-sleeve t-shirt or hoodie make the list, and a scrunchable raincoat is good to have handy for the obvious reason that Mother Nature is never predictable. And then there’s the food. A lake

break is a fantastic opportunity to have a picnic or find some interesting road food. When I think of picnics, the first things that pop into my head are very traditional foods like Deviled Eggs, macaroni or potato salad, cold fried chicken (not for us vegetarians, but traditional nonetheless) fruit salad, and a dessert of some sort. I enjoy making and eating most of those things, but they’re really kind of played out. It’s not the 1950s any more, and we’ve lots of great edible options for on the road or in the back yard. ///////////////////////////////////////////////////////////Before we jump into the food, let’s talk about the picnic pack. I say “pack” because I usually want something that I can carry on my back or shoulder to keep my hands free for taking pictures, holding hands with my sweetie, or catching objects being thrown at me. Again, no hard and fast rules, but here’s what I keep in mine: • Bandanas are great as napkins and towels. They’re lightweight, easily pocketable, and have tons of uses. They’re the Swiss Army knife of cloth, if you will. • A Swiss Army knife with a sharp blade, can/bottle opener, corkscrew, and flathead screwdriver. It doesn’t have to be the humongo kind, but one with enough tools to do what you need to do. • A sommelier knife. This is a type of corkscrew that also has a tiny little blade and usually a bottle opener. I like this because it uses the lever principle, and is often easier to use than the corkscrew on a Swiss Army knife. • Serving utensils. A salad fork and spoon for bigger/wetter dishes, a soup spoon and a butter knife or spreader of some sort. • Eating utensils for everyone. Either the ones from your kitchen or the bamboo variety. To keep them from making a lot of jinglejangle, you can wrap them in one of your bandanas. • Cold bags and cold packs. I tend to like the ones that are a bit smaller so that I can put them in my daypack or so that we can share the load if there are a bunch of us taking the lake break. • A towel. Please see http://www.towel.org. uk for “The Hitchhiker’s Guide to the Towel.” ////////////////////////////////////////////////////////////// Now that our picnic pack is together, let’s

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get started on our moveable feast.

Caprese Planets 1 container fresh mozzarella balls (small, about 20 pieces) 20 cherry tomatoes 1 cup fresh basil leaves 2 tablespoons extra virgin olive oil 3 tablespoons balsamic vinegar kosher salt wooden toothpicks or short bamboo skewers • Start by washing the tomatoes and slicing them in half. With the cut side up, sprinkle them with a little salt. • Slice the mozzarella balls in half. • Wash the basil and trim off any stems. • Fold the basil leaves, and sandwich them between one half cheese ball and one half tomato. • Use a toothpick to secure them, or stack two or three onto the bamboo skewer. • In a small lidded jar, mix the oil and vinegar with another pinch of salt. Pack them all into a reusable container for transport. When you’re ready to serve, drizzle the oil/vinegar mixture over the planets.

Screaming Tempeh Salad Sandwiches (or spread) Makes three to four sandwiches

1 package tempeh (8 oz) 1 tablespoon Sriracha or to taste* 11/2 tablespoons vegan mayonnaise 1 green scallion, white part removed, sliced 1 stalk celery, chopped 3 leaves lettuce 1 tomato, sliced Your favorite bread or sandwich rolls • Prepare the tempeh by steaming for 10 minutes. • After it cools for a few minutes, break up into chunks and place in large mixing bowl. • Begin to mash the tempeh with a fork and add the Sriracha and mayo.

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• Add the scallions and celery and mix well. • Lightly toast the bread or rolls. • Layer lettuce, tomato slices and tempeh salad to make a sandwich. Or, you could add cucumber slices and sprouts, and/or slices of pepper jack cheese or soy cheese. You could also pack just the spread and a loaf of crusty bread.

Perfect Penne Pasta Salad Feeds six to eight

1 package penne pasta (16 oz) 6 quarts plus 1 cup water 4 oz cojack cheese* 4 oz baked tofu 2 tablespoons capers 1 cup fresh basil 1/2 cup sun-dried tomatoes 1 cup grated parmesan or asiago cheese 4 tablespoons olive oil Salt and pepper • Bring 6 quarts of water to a boil in your favorite pasta pot, adding a pinch of salt and 1 tablespoon of oil to the water. • Add penne to boiling water and cook for 12 minutes. • Remove from heat and rinse with cold water for 3 minutes. Set aside. • Cut the cojack into 1/2 inch cubes. • Cut the tofu into 1/4 inch strips. • Wash the basil and cut into ribbons, discarding the stems. • Bring the remaining cup of water to a boil and add the sun-dried tomatoes. Allow them to re-hydrate for 10 minutes. • Discard the water from the tomatoes. and cut the tomatoes into small chunks. • Add the cojack, parmesan, tomatoes, tofu, basil and capers to the pasta. Mix well. Add the remaining olive oil and salt and pepper. Continue to mix until all is coated. Chill for an hour before serving.

Rosewater Lemonade Makes about six cups

5 1/2 cups water 1 cup evaporated cane crystals 1 1/3 cups fresh lemon juice (about 6 to 7 lemons) 1 lemon, sliced 2-3 teaspoons rose water • Combine water and sugar in a saucepan and heat over medium-low heat, stirring just until the sugar has dissolved. • Remove from heat and cool. • Transfer to a 2 quart mason jar with a lid. • Stir in lemon juice and rose water to taste. Fill the rest of the jar with lemon slices and ice, cap it, and it’s ready to go on a lake break. That should be enough to feed four friends, wherever your wanderings take you. If you find that you’re heading out in the mid-to late afternoon and enjoy an adult beverage you might think about bringing along a bottle or two of chilled Prosecco. For tunes, go with what evokes summer the best for you. In the day I’d highly suggest giving The Violent Femmes’ first album another listen, and in the evening I’d switch to “Getz/Gilberto,” the 1963 samba album featuring Stan Getz, João Gilberto and Antonio Carlos Jobim for the classic track, “Corcovado.”

* dairy cheeses can be replaced with soy cheeses

June 2010 17

Gathering Waters Festival: Jun. 12. Lakeshore State Park

June 10 events Activities

DEADLINES/POLICY

The Exchange calendar accepts listings for public events in the metropolitan area (preference is given to free or low-cost events). Submit the time, date and location of the event, along with a brief description of the event. Submissions should include a contact name and phone number for publication. FAX: 414.431.4214 EMAIL: calendar@outpostnaturalfoods.coop MAIL: Exchange Calendar, 205 W. Highland Ave, STE 501, Milwaukee, WI 53203

CALENDAR DEADLINES: JULY 2010 Noon, Jun. 2 AUGUST 2010 Noon, Jul. 7 SEPTEMBER 2010 Noon, Aug. 3 OCTOBER 2010 Noon, Sept. 1 NOVEMBER 2010 Noon, Oct. 6 DECEMBER 2010 Noon, Nov. 3 JANUARY 2011 Noon, Dec. 1

calendar@outpostnaturalfoods.coop

June 2010

Urban Ecology Center 1500 E. Park Pl. 964-8505. • Jun. 1, 4 p.m. Exploring Mentorship in the Outdoors. • Jun. 5, 8:30 a.m. Teen Adventure Challenge. • Jun. 6, 4 p.m. Summer Running. • Jun. 8, 6:30 p.m. Victory Garden Initiative: Eat and Meet. • Jun. 9, 6 p.m. Potential Chemical Hazards in Our Food. • Jun. 10, 7 p.m. Urban Echo Poets. • Jun. 27, 1 p.m. Soap Making Workshop. • Jun. 28, 6:30 p.m. Transition Milwaukee: Climate Change. Schlitz Audubon Nature Center 1111 E. Brown Deer Rd. 352-2880. • Jun. 3, 9 a.m. Boomers and Beyond. • Jun. 5, 9 a.m. Anybody for Geocaching? • Jun. 5, 1 p.m. Raptor Saturday. • Jun. 8, 7 p.m. Spiritual World of Nature: Edee Daniel. • Jun. 10, 10 a.m. Summer Matinee. • Jun. 14, 1:30 p.m. Fireside Conversations. • Jun. 15, 6 p.m. Froggin’ Festival. • Jun. 17, 10 a.m. Discovery Nature Hike. • Jun. 21, 6:30 p.m. Monday Night Magic. • Jun. 24. 8:30 p.m. Horicon Marsh Birding Trip. Bay View Plant Sale Jun. 5, 8 a.m. The Bay View Garden and Yard Society is proud to collaborate with the South Shore Farmers’ Market and Milwaukee County Parks to kick off the 2010 growing season with the popular Bay View Plant Sale at South Shore Park, 2900 South Shore Dr., Bay View. Contra Dances Jun. 12, 7 p.m. Lessons and dance with live music and caller. Prairie Hill Waldorf School, N14 W29143 Silvernail Rd., Delafield. 560-1438. Milwaukee Area Resources for Vegetarianism Potluck dinners. Friends Meeting House, 3224 N. Gordon Pl. 962-2703. • Jun. 6, 5 p.m. Non-Dairy Ice Creams. Friends of Boerner Botanical Gardens 9400 Boerner Dr., Hales Corners. • Jun. 2, 9 and 30, 6:30 p.m. Garden Walk. • Jun. 5, 10 a.m. Healing Power of Nature. • Jun. 10, 6:30 p.m. Rain Water – Catch it. • Jun. 11, 6 p.m. Back to the Gardens. Annual fundraiser. Proceeds benefit Children’s Plant Science and Environmental Education Programs. Boerner Botanical Gardens, 525-5661.

• Jun. 12 or 14, 10:30 a.m. A Tasty Garden. • Jun. 16, 6:30 p.m. Colorful Garden Flowers. • Jun. 23, 6:30 p.m. From Boerner to Your Back Yard. Garden walk with Melinda Myers. Register, 525-5659. • Jun. 27, 6 p.m. Flower Fairy Sunset Walk. Gathering Waters Festival Jun. 12, 11 a.m. An urban outdoor experience on Milwaukee’s Lakefront. Lakeshore State Park, off the coast of Summerfest grounds. Visit <www.gatheringwatersfest.org> for complete information. Rummage for Second Hand Purrs Cat Shelter Jun. 17 to 19. Proceeds benefit Second Hand Purrs. 4300 S. Howell Ave. 727-PURR. Urban Garage Sale Jun. 19, 10:30 a.m. Your favorite Milwaukee shops are giving deep discounts on clothing, shoes, artwork and gifts. Turner Hall Ballroom, 1032 N. 4th St. Power Down Week Milwaukee 2010 Jun. 21 to 27. A one week challenge with two rules; make your carbon foot print as small as you possibly can and do it with others. Participants will turn off their phones, computers, lights and cars and instead join with neighbors for workshops, projects, events and fun. Riverwest; other neighborhoods are encouraged to join in! Information, 372-3824. Power Down Week Sign-up and Social Network Creation Jun. 21, 5:30 p.m. Sign up for power down week and help make the actual social networking wall. Participants will create and “post” profiles and what they are doing to power down on an actual wall and events boards. Polish Falcon, 801 E. Clark St. Information, 372-3824. Summer Solstice Celebration Jun. 21, 7:30 p.m. Celebrate by drumming, sharing poetry and song, and witnessing sunset with host Harvey Taylor. Bring a drum, a favorite song or poem, and a blanket to sit on. Enjoy unplugged fun with neighbors and friends on the longest day of the year. Reservoir Park, Meinicke St., 1 block south of North Ave. 372-3824.

Lectures & Seminars GreenSquare Center for the Healing Arts 6789 N. Green Bay Ave., Glendale. 414-292-3900 Ext. 203. <www.greensquarecenter.com> (See ad page 15, 55) • Jun. 1, 6:30 p.m. Neurotransmitter Solutions for Insomnia. • Jun. 2, 6:30 p.m. Create a Pain Free Lifestyle with Your Partner. • Jun. 2, 6:30 p.m. Light Weight Wellness. • Jun. 8, 15, 22 and 29, 10:30 a.m. MINDBODY: Spirit Integration, Balance and Relaxation. • Jun. 8 and 22, 5 p.m. An Introduction to the Alexander Technique: Exploring the process guiding your daily movement. • Jun. 8, 6:30 p.m. Journey of the Spirit: Creating a Spiritual Village. • Jun. 9, 6:30 p.m. Aromatherapy. • Jun. 10, 6:30 p.m. Reiki Circle Free Monthly Gathering • Jun. 10, 17 and 21, 6:30 p.m. Stomp out Smoking in Three Sessions. • Jun. 16, 6:30 p.m. Rhythm of Life: Active Meditation and Guided Journey. Milwaukee Shambhala Center 2311 N. Oakland Ave. 277-8020. <milwaukee.shambhala.org> • Jun. 1, 8, 15, 22 and 19, 7 p.m. Meditation and dharma talk. • Jun. 5, 12, 12 and 26, 9 a.m. Meditation, reading and discussion. Your Sacred Journey 10946 W. Forest Home Ave., Hales Corners. 529-5915. (See ad page 47) • Jun. 2, 6 p.m. Emotional Release with Essential Oils. • Jun. 7, 6 p.m. Reiki 1. • Jun. 9, 6 p.m. Spirit Message Circle. • Jun. 11 and 12, 6 p.m. Spiritual Cinema. www.exchange.typepad.com

• Jun. 12. Psychic Fair. • Jun. 14, 6 p.m. Introduction to Chakras. • Jun. 17. Reiki 2. • Jun. 23. Reiki 3. • Jun. 25. Reiki Teacher Training. UWM Planetarium 1900 E. Kenwood Blvd. 229-4961. • Jun. 4, 11, 18 and 25, 7 p.m. Shooting Stars. • Jun. 9, 12:15 p.m. Lord of the Rings • Jun. 16, 12:15 p.m. Big Blue Planets and Beyond. • Jun. 20 and 21. Solstice Social. WriteCamp2 Jun. 5. The Milwaukee Writers Workshop presents a free, participant-driven “unconference” designed to allow writers to explore their craft and network with other writers. The event includes a free pancake breakfast, poetry slam, a raffle and sessions for writing skills to marketing. Mercy Hill Church, Hide House, 2625 S. Greeley St., Bay View. Information, <www.writecampmilwaukee.com> Peaceful World Reiki Deb Karpek, presenter. 529-2982. Call for location. (See ad page 55.) • Jun. 5 and 12, 9 a.m. Reiki 1 at Franklin Community Education. • Jun. 16, 9 a.m. Reiki 3, Master Practitioner. The Healing Place 10500 N. Port Washington Rd., Mequon. 262-241-5056. • Jun. 5, 10 a.m. Spiritual Development. • Jun. 12, 10 a.m. Reiki 1. • Jun. 13, 10 a.m. Reiki 2. • Jun. 19, 10 a.m. Spiritual Discussion Group • Jun. 25 6:30 p.m. Native American Drumming Circle. Creative Living Country Retreats Mukwonago. Location and information, 940-2805. • Jun. 5, 11 a.m. Women’s Retreat. • Jun. 6, 10 a.m. Women’s Retreat and Reiki. • Jun. 12, 11 a.m. Open Your Intuition. Day retreat. • Jun. 13, 10 a.m. Reiki 1 Attunement, class and certification. • Jun. 26 and 27. Transformations Weekend Retreat. Mildred Harnack: Milwaukee Heroine Jun. 6, 4 p.m. Film trailer and talk about Milwaukee native, Dr. Mildred Fish Harnack, the only American woman beheaded by Hitler’s direct order for her activity in one of Berlin’s first German resistance movements. UWM Union Theatre Cinema, 2200 E. Kenwood Blvd. Information, 273-1040, ext. 12. Top 7 Natural Stress Busters Jun. 7, 6:30 p.m. Learn the seven most valuable holistic methods for relaxing body and mind, decreasing muscle tension, and reducing worry and stress without medication. Di Philippi, presenter. Menomonee Falls Recreation Deptartment. Register: 262-255-8460. St. Francis Library 4230 S. Nicholson Ave., St. Francis. 481-7323. • Jun. 7 and 9, 8:30 p.m. Computer Basics 1. • Jun. 10, 17 and 24, 6 p.m. Computer Basics 2. • Jun. 14, 6:30 p.m. Stories and S’mores in the Park. • Jun. 14 and 16, 8:30 p.m. Internet Basics. • Jun. 21, 6:30 p.m. Craft Night in the Park. • Jun. 28, 6 p.m. Movie Night. • Jun. 28 and 30, 8:30 p.m. Computer Tips and Tricks. Rivercrest Chiropractic Workshops W177 N9856 Rivercrest Dr., Germantown. 262-251-7711 • Jun. 9, 6 p.m. Stress Reduction. • Jun. 17, 6 p.m. Core Rehabilitation. • Jun. 23, 6 p.m. Allergies. 1240 W. Ranchito Ln., Mequon. 262-240-9946. • Jun. 10, 6 p.m. Core Rehabilitation. • Jun. 24, 6 p.m. Desk Ergonomics. Kindred Spirit Center 2312 N Grandview Blvd., Waukesha. 262-544-4310. <www. kindredspiritcenter.com> • Jun. 9, 6:45 p.m. Love-Your-Life: Confidence, Credibility • Jun. 10, 6 p.m. Reiki III Master Class, Part 1.

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• Jun. 10 and 24, 6:30 p.m. Relationship Group for Women. • Jun. 17, 6 p.m. Reiki III Master Class, Part 2. • Jun. 19, 10 a.m. Art seminar on The Art of Letting Go. • Jun. 23, 6:45 p.m. Love-Your-Life: Having Happy Relationships. • Jun. 27, 1 p.m. Hapi Drum. • Jun. 28, 6 p.m. Reiki Share. Apprenticed to the Master Jun. 11 to 14. Lynn Sparrow Christy, presenter. A.R.E. Weekend Retreat at Whitewater. Information, Kevin, 262-547-3262. Energize Your Brain Jun. 17, 6:30 p.m. Shift from lower brain to higher brain living with Human Emergence and Rapid Transformation. Awaken Higher Brain Living Center, 231E. Buffalo St., Ste. 302. 793-4168. Sponsored by Hayden House. An Introduction to Breathwork Jun. 25 to 27, 7 p.m. A workshop for professional counselors. Transformations Incorporated, 4200 W. Good Hope Rd. 3515770. (See ad page 45)

Performing Arts Rent Through Jun. 20. A production of Skylight Opera Theatre. Cabot Theatre, Broadway Theare Center, 158 N. Broadway. 291-7800. Patty Stevenson and Craig Siemsen Jun. 11, 8 p.m. Wisconsin Singer/Songwriter Series. Unitarian Church-North, 13800 N. Port Washington Rd., Mequon. 262284-5254. The Spirals Jun. 12, 6:30 p.m. Brewed Café, 1208 E. Brady St. 276-2739. Divas, Dudes and Dancers Jun. 18, 6 p.m. and 9 p.m. A production of Present Music. The Wherehouse, 818 S. Water St. 271-0711. <www.presentmusic.org>

Visual Arts & Media Jim Maki: Nature-Inspired Pen and Ink Drawings Through May. Coquette Café, 316 N. Milwaukee St. 289-0855. Multiple Facets Through Jun. Katie Gingrass Gallery, 241 N. Broadway. 289-9255. Dan Nauman: Expressions In Iron. Through Jun. 27. Villa Terrace Decorative Arts Museum 2220 N. Terrace Ave. 271-3656. Through June 27. A selection of works by Matt Cipov and Chad Edwards. Anaba Tea Room, lower level of Garden Room, 2107 E. Capitol Dr. 963-1657. The Art of Flow Through Jul. 16. Heather Eiden: Mixed Media. Danceworks Art Gallery, 1661 N. Water St. 277-8480.

{ Move } Exchange calories for fun Laura’s Smile Mile 5K Run/Walk Jun. 5, 10:30 a.m. 5K Run/Walk open to all men, women, and children. Event to benefit ovarian cancer education and research. Giggle Gallop for kids is approximately 1/8 mile and open to all children age 2-8. Post race party includes refreshments, free raffles, and live entertainment. Veteran’s Park, 1010 N. Lincoln Memorial Dr. Redhead Trail Hike - National Trails Day Jun. 5, 9 a.m. Celebrate National Trails Day with a guided hike through field, forest and wetland. Meet at the main lot of the refuge auto tour off Hwy 49. Trail: 2.5 miles - easy to moderate difficulty. Bring water and sturdy shoes. W4279 Headquarters Rd, Mayville. 920-387-2658 x24. Jodi Lou Lung Cancer Foundation’s 5K Run/Walk Jun. 12, 9:00 a.m. 3rd Annual 5K Run/Walk being held in Fitchburg, next to Oak Bank. Proceeds go to the Paul P. Carbone Cancer Center in Madison to aid to advances in lung cancer research. 5951 McKee Road, Fitchburg. Get Fit - Drink Milk - Ride a Bike Jun. 19, 7:00 a.m. An enjoyable 10 or 30 mile bike ride through Walworth County’s scenic countryside. Upon completion, enjoy a complimentary old fashioned farm breakfast. Walworth County Fairgrounds, Highway 11 east, Elkhorn. 262-723-2613. YWCA 5K Pancake Run: A Race Against Racism Jun. 19, 7:55 a.m. 5K run and walk, 5K Wheelchair race, and 1/2 mile kid’s fun run and walk. USATF certified course (WI-06055-JW). Flat, blacktop, quiet residential streets. YWCA, 1735 S. Washington St, Janesville. 608-752-5445. 6th Annual Freedom 5k Fun Run Jun. 27, 7:30 a.m. Headquartered at the St. Germain Community Park. Held in conjunction with the Independence Day festivities. St. Germain Community Park, Hwys. 70 & 155, St. Germain. 715-542-2372. River Valley Bike Ride Jun. 27, 7:00 a.m. Bike ride featuring 7 routes from 8 miles to 100 miles, free t-shirt, 6 rest stops, sag support, free food at the finish. Raffle (Trek bike), music and entertainment for all ages. Ride starts in Fireman’s Park, Newburg, WI. Riveredge Nature Center, 4458 W. Hawthorne Dr., Newburg. 800-287-8098.

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205 W. Highland Ave, Suite 501 • Milwaukee 53203 • 414.431.3377 • Fax: 414.431.4214 June 2010 19

June Workshops Rain Barrels – lecture only

Rain Gardens

$15 owners and non-owners Register at Keep Greater Milwaukee Beautiful, http://kgmb. org/adult_programs.html or call (414) 272-5462, Ext. 105

Saturday, June 19, 10 – 11:30 am Outpost Capitol Drive

It’s easy to conserve water and save money on your bills by adding a rain barrel to your home! Learn how to use this rain collection system to water your garden and lawn.

Saturday, June 19, 1 – 2:30 pm Outpost Capitol Drive

Save water, reduce runoff, and beautify your landscape! Learn how to design your own rain garden full of native plants that attract butterflies and birds while maximizing water efficiency.

Recreational Kayaking Basics

June 24 • July 22 • September 9 5 - 7:30 pm Laacke & Joys, 1433 N. Water Street

$40 Outpost owners; $50 non-owners; Cost includes kayak and equipment rental. Register directly with Laacke & Joys at (414) 271-7878, ask for canoe/kayak dept. Laacke & Joys and Outpost team up to get you out on the water this summer. Focus on the basic strokes and safety skills needed to enjoy paddling a recreational kayak on our many calm inland lakes and rivers. Learn the strengths and limitations of your craft. Taught by your local paddling experts at Laacke & Joys. Light refreshments provided by Outpost.

For complete information on workshops, instructors, and other workshop opportunities, please visit our website: w w w . o u t p o st.coop/ed-workshops.html 20

June 2010

www.outpost.coop

YOUR CO-OP! Outpost Natural Foods Cooperative â&#x20AC;˘ May

The Board Corner

Great Food Needs Great Leadership! It is likewise very important to get a variety of backgrounds and perspectives that come from varied individuals. There is no mold that you have to fit, rather your individuality is your greatest asset coupled with your passion and commitment of time.

utpost has had a history of getting a wide variety of highly motivated individuals to serve on our board. The role of the Board is two-fold, it gives direction to help Outpost set its ultimate goal, and then leaves the means of reaching that goal to the management of the co-op, allowing the most generous parameters possible for management to operate. The remaining task of the board is to then monitor management to make sure it is operating within those limitations. The skills that benefit the efficiency of a director vary in degree, but rely heavily on an acute understanding of finances and accounting. We are far from being a board of all accountants, but we have all acquired training and knowledge sufficient to monitor the management of our co-op. Some directors have focused their continuing education in these specific areas so to be able to better serve Outpost as a director. Most importantly is your willingness to give of your time to serve Outpost, as it is a directorâ&#x20AC;&#x2122;s duty to prioritize some of his or her time for the needs of the co-op. There are only 9 directors serving thousands of owners, and the time, attention and passion you provide are the greatest services you can offer our cooperative.

There are only 9 directors serving thousands of owners, and the time, attention and passion you provide are the greatest services you can offer our cooperative.

There are mandatory meetings once a month on the fourth Monday of each month, that last about 3 hours in the evening. Continuing education is a part of being a director which includes occasional weekend commitments and some travel. Additionally, there is a modest stipend the directors receive to defray some of the time and effort afforded by each director. Please understand that those who have a passion for making the world a better place, and are committed to put in the time required to properly serve the owners of Outpost are the best candidates for these positions! The time is now! Currently we are in the process of encouraging owners to apply for openings on the Board of Directors. The deadline to get your applications in is June 15, 2010. A prerequisite is that you attend at least one Board Meeting before June 30, 2010. Please get your application online by visiting us at www.outpost.coop. Chris Zimmerman, director

Happy Independence Day! All Outpost locations will be open Sunday, July 4th 7 am â&#x20AC;&#x201C; 5 pm for your shopping convenience! www.outpost.coop

June 2010 21

Gluten-Free Breakfasts! Glutino Flax Seed Bread with almond butter and local jam. Suzie’s Thin Cakes puffed rice crackers with peanut or cashew butter and bananas.

Hot Cereals Due to the nature of the milling process and that many companies mill more than just oats, naturally gluten-free oatmeal or rice cereal can’t always carry out that promise. Always look for the company’s gluten-free labeling to ensure your product is safe for you to enjoy. Bob’s Red Mill Gluten-Free Steel Cut Oats or Whole Rolled Oats makes great oatmeal, great homemade granola and fantastic homemade granola bars! Bob’s Red Mill Mighty Tasty Hot Cereal a blend of sorghum, buckwheat and corn makes for a stick-to-your-ribs morning meal. We like this with fresh or frozen blueberries stirred in. Erewhon Brown Rice Cream with 5 grams of protein, this stuff will stick with you for sure! Rolling Meadows Sorghum Hot Breakfast is reminiscent of cream of wheat in texture with a slightly sweeter grain flavor. We love it with a pour of sorghum or maple syrup and a sprinkling of toasted walnuts.

verything we know about feeding folks who can’t eat gluten came from the best source in town, our nutritionist, Judy Mayer. Because Judy is a food-lover - and optimist - she counsels her clients to focus on all the great stuff you can eat vs. what you can’t - and we think that’s a pretty great way to look at any diet! Because breakfast really is the most important meal of the day, we’ve put together some staff-tested gluten-free favorites. Included in the mix are some pretty fantastic recommendations for incorporating whole grains into your gluten-free routine. Three daily servings of whole grains reduces cholesterol dramatically, lessens the risk of heart disease and even lowers the risk of diabetes and some cancers. B vitamins, iron, magnesium, selenium – you name it, whole grains are chock full of it! Hands down, we need to start, stop and end our day with our healthy dose whether we’re gluten-free or not!

No-time-for-breakfast Breakfasts We know you’re on the run, we know there are some days that you eat breakfast at the stoplight or at your desk. Here are some of our favorite quick morning noshes to carry along or eat over the sink. Nature’s Path Mesa Sunrise (best tasting gluten-free flake around!) with a fresh fruit or raisins and milk. Your favorite yogurt (ours is Sugar River) with a sprinkling of Enjoy Life Perky’s Crunchy Flax cereal or Bakery On Main Cranberry Orange Cashew Granola.

June 2010

Weekend Breakfasts When there is time for more than a bowl of cereal or cup of yogurt, we like to pull out all the stops. Whether it’s pancakes you crave or biscuits and gravy, there are gluten-free renditions that are delicious enough to share with your friends and family (but only if you want to!). Bob’s Red Mill Gluten-Free Biscuit and Baking Mix. While these aren’t exactly like the biscuits you remember, they are pretty darn close. Make a whole batch and freeze for up to 3 months. These are seriously awesome with the gluten-free sausage gravy recipe on the next page. Pamela’s Gluten-Free Baking and Pancake Mix are light, fluffy and fool the best of them when it comes to being the closest thing to gluteny pancakes. Homemade gluten-free crepes rolled with local strawberry jam, sprinkled with powdered sugar. The recipe on the next page is possibly even better than classic French Crepes. (Gasp!) Scrambled eggs and Cascadian Farms Hash Browns with Organicville ketchup (gluten-free and sweetened with agave!). Some hashbrowns out there have hidden gluten, not these guys – just fantastic, organic potatoes that are easy to make and delicious to eat! Simple Soyman herbed tofu scrambled with scallion and wrapped in a Food For Life brown rice tortilla topped with your favorite salsa. This might even be car food… for careful eaters anyway.

www.outpost.coop

Gluten-Free Biscuits and Sausage Gravy Uh huh. Creamy sausage gravy with Bob’s Red Mill biscuits. We’re talking the real deal here, you will not care if your life is full of gluten-free-ness once you whip this up for Sunday brunch. Make the gluten-free biscuits according to package directions, split them open, top with a scrambled or fried egg and smother in this gravy. It’s not health food, but dang, everything in moderation!

1 pound pork sausage 2 tablespoons butter 1/4 cup sweet rice flour (other gluten-free flour may be substituted) 4 cups milk (or alternative) salt and pepper to taste 1. Brown sausage in a large skillet over medium heat. Outpost sausage will be lean and perfect for this recipe, if you’re using another sausage you’ll need to pour off some of the grease. 2. Once the sausage is brown, remove from the pan and set aside. Keep the heat at medium and add butter to the sausage pan, swirl until it melts, blend in the flour until the butter and flour look pasty. 3. Reduce heat to low and slowly add the milk, stirring constantly. Add the sausage back into the pan and simmer until the gravy becomes thick and bubbly (until desired consistency, the more you cook it, the thicker it will become.) 4. Season liberally with pepper and pinch of salt. If biscuits aren’t in the cards, this is also fantastic with mashed potatoes.

Best Ever Gluten-Free Crepes This recipe comes to us via Mike Sieger who makes these for his son. From Mike: “Lots of recipes out there primarily lean on tapioca flour, I wanted to provide a breakfast that actually had some nutrition to it. The almond meal has calcium and protein, the flax meal provides omega 3s and I add sorghum for iron. It’s a fool-proof recipe that took awhile to perfect!” And perfect he did. We tested these and they have both fantastic texture and flavor. While it’s a lot of flours to have on hand, the results are legendary. Once the flours are combined, Mike splits the dry ingredients into 3 batches, but these can also be made ahead and frozen between plastic wrap. Watch Mike and his son make the crepes together on our youtube channel! (youtube.com/outpostnaturalfoods) Makes 24 crepes

3/4 cup potato starch (not potato flour) 1/4 cup sorghum flour 1/4 cup flax meal 1/4 cup almond meal 2/3 cup tapioca flour (or starch) 2 tablespoons sweet rice flour 2 tablespoons powdered sugar pinch of salt 3 eggs 3 cups milk 1 teaspoon gluten-free vanilla (or to taste) oil or butter for pan 1. Combine dry ingredients and set aside. 2. Whisk together eggs, milk and vanilla (if you’ve split your recipe into 3 batches, only whisk 1 egg with 1 cup of milk and add just a drop of vanilla). Slowly add to the dry ingredients, stirring while it’s added. 3. Over medium heat, melt a small knob of butter (or 1 teaspoon canola oil) in a small non-stick skillet, making sure the entire pan is well coated. 4. Pour about 1/4 cup of the batter onto the pan, tilting the pan in a circular motion so the batter coats the surface evenly. Cook the crepe about 2 minutes until the sides start to curl away from the side of the pan slightly. Loosen with a spatula, flip and cook the other side for a minute more. Fill and roll as desired, serve hot.

www.outpost.coop

Always check the product label to ensure your safety. Outpost cannot guarantee these products are 100% gluten-free.

June 2010 23

It Pays to Be an Owner!

I Love Outpost!

Owner Bonus Buys!

Did you know we have hundreds of items on sale every month exclusively for owners? Pick up a flyer and look for the green sale signs the next time you shop!

Just for owners… Bob Lucano, Outpost Owner

“I

have been an owner of Outpost for about three years. Since I have joined the co-op I have been amazed at how different the food I purchase from Outpost tastes. Even the meats have that fresh full flavor without all the additives. It reminds me of the food my mother used to serve us back when things were more natural. I also feel so much healthier, since I have started eating foods that are the way nature intended--fresh and without chemicals. I would recommend Outpost to anybody who wants to change to a healthier way of living.”

We’re Looking For a Few Non-Profits! Did you know that Outpost makes a minimum $1000 donation every month to a local non-profit organization? Do you know of an organization that focuses its efforts on people, food, or the environment that would like to be a recipient in 2011? If so, let us know!

weekly sales on your favorite fresh items!

think outside the

Lunchbox a summer food drive for kids

Contact Mari Niescior, Cooperative Relations Director, at (414)431-3377 ext. 121 with the organization’s name and mailing address. Please remember, all eligible groups must have proof of their 501(c)(3) status and all applications must be received by the Cooperative Relations Director by August 1, 2010.

June 2010

www.outpost.coop

June 1 – 14, 2010 ALBA BOTANICA Body Cream

8.99

AURA CACIA Cedarwood Essential Oil

2.69

DR. BRONNERS Organic Shave Gel

5.49

THAYERS Witch Hazel

6.29

.5 oz. 6.5 oz., select varieties BOB’S RED MILL Natural Wheat Germ

Other Aura Cacia essential oils also on sale

GOOD HEALTH Hummus Chips

7 oz., select varieties 12 oz., select varieties NAPA VALLEY NATURALS ALBA BOTANICA Extra Virgin Olive Oil Sea Salt Body Scrub

16 oz.

3.5 oz., select varieties

25.4 oz.

14.5 oz.

SEASONS Cheese Snacks

ALBA BOTANICA Facial Mask

ANNIE’S HOMEGROWN Organic Bunny Grahams

ANNIE’S HOMEGROWN Organic Pasta & Cheese Dinner

1.79

2.19

1.69

8.99

9.99

2.39

6-8 oz., select varieties

3 oz.

7-7.5 oz., select varieties

6 oz., select varieties

ANNIE’S HOMEGROWN Organic Canned Entrées

BIOKLEEN Liquid Laundry Detergent

2/$3.98 $7.99

ANNIE’S HOMEGROWN Organic Fruit Snacks

BIONATURAE Organic Pasta

15 oz.

64 oz., select varieties

4 oz., select varieties

16 oz., select varieties

the CO-OP advantage

7.49

3.29

1.79

1.99

June 2010 25

June 1 – 14, 2010 CROFTERS Organic Fruit Spread

FOOD MERCHANTS Organic Polenta

2.79

KASHI Heart to Heart Cereal

2/$5

2/$6

10 oz., select varieties

18 oz., select varieties

12.4-13.4 oz., select varieties

LITTLE BEAR Organic Refried Beans

MUIR GLEN Organic Tomatoes

NEWMAN’S OWN Organic Pretzels

1.69

1.39

2/$4

LAKEWOOD Organic Pure Pineapple Juice

3.49

32 oz.

Other select Pure Juices also on sale

PACIFIC NATURAL FOODS Organic Almond Beverage

2.19

16 oz., select varieties

14.5 oz., select varieties

7-8 oz., select varieties

32 oz., select varieties

SANTA CRUZ Organic Applesauce

THAI KITCHEN Pad Thai Noodles

WESTBRAE Organic Beans

THAI KITCHEN Simmer Sauce

23 oz., select varieties

9 oz.

15 oz., select varieties

11.9 oz., select varieties

THAI KITCHEN Rice Noodles

AMY’S Organic Enchilada

BOCA Chick’n Nuggets

CASCADIAN FARMS Organic Frozen Broccoli

2/$5

1.99

2/98¢

3.29

1.29

2.99

2/$5

2.39

16 oz. 1.6 oz., select varieties

9 oz.

10 oz.

Other Cascadian Farms frozen products also on sale

Sale runs June 1 – 14 • Some items may not be available in all stores 26

June 2010

the CO-OP advantage

June 1 – 14, 2010 NATURAL CHOICE Organic Fruit Bars

RISING MOON ORGANICS MARY’S GONE CRACKERS Organic Pasta Organic Crackers

2/$5

GINGER PEOPLE Ginger Sauce

6 ct., select varieties

8 oz., select varieties

6.5 oz., select varieties

12.7 oz., select varieties

SPECTRUM NATURALS Organic Unrefined Coconut Oil

THAI KITCHEN Curry Paste

CHOBANI Greek-style Yogurt

THAI KITCHEN Chili Sauce

Refined coconut oil also on sale

4 oz., select varieties

6 oz., select varieties

10 oz., select varieties

THAI KITCHEN Fish Sauce

IMMACULATE BAKING COMPANY Crescent Rolls

NEWMAN’S OWN Lemonade

REDWOOD HILLS Goat Milk Yogurt

7 oz.

8 oz.

64 oz., select varieties

6 oz., select varieties

STONYFIELD Organic Squeezers

BIONATURAE Organic Gluten-free Pasta

EARTH SCIENCE STONYFIELD Travel-size Organic Probiotic Yogurt Shampoo or Conditioner

12 oz., select varieties

2 oz.

3.49

6.49

14 oz.

2.49

2.29

2.99

2.79

3.49

8 ct., select varieties

2.99

89¢

2.89

1.19

3.59

2.99

1.69

1.99

4 ct., select varieties

Sale runs June 1 – 14 • Some items may not be available in all stores the CO-OP advantage

June 2010 27

June 1 – 14, 2010 NATRACARE EARTH SCIENCE Shampoo or Conditioner Panty Shields

VRUIT NEW CHAPTER Fruit & Vegetable Blend Zyflamend

12 oz., select varieties

30 ct.

32 oz., select varieties

60 softgels

NATRACARE Cotton Wipes

TANKA BAR Natural Energy Bar

RAINBOW LIGHT B-Complete

BOIRON Bitecare Gel

12 ct.

1 oz., select varieties

45 tab.

1.05 oz.

RUDI’S ORGANIC BAKERY Organic Cracked Wheat Bread

EQUAL EXCHANGE FAIR TRADE Organic Mind, Body & Soul Coffee

BIOKLEEN Laundry Powder

22 oz.

per pound

10 lb., select varieties

STONYFIELD Organic Whole Milk Yogurt

TANKA BAR Buffalo Bites

6 oz., select varieties

3 oz., select varieties

4.99

2.49

2.99

1.99

2.99

7.99

2.99

6.69

22.99

4.99

12.79

4.89

79¢

Sale runs June 1 – 14 • Some items may not be available in all stores 28

June 2010

the CO-OP advantage

June 15 – 30, 2010 BOIRON Calendula Ointment

4.99

RUDI’S ORGANIC BAKERY Organic Multigrain Bread

2.99

ALBA BOTANICA AURA CACIA Shampoo or Conditioner Sesame Massage Oil

6.59

3.99

4 oz. 1 oz.

22 oz.

12 oz., select varieties

GOOD HEALTH Peanut Butter Filled Pretzels

WALNUT ACRES Organic Baked Beans

AMY & BRIAN Natural Coconut Juice

2/$3

5.5 oz., select varieties

15 oz., select varieties

17.5 oz., select varieties

ANNIE’S HOMEGROWN Organic Snack Crackers

ANNIE’S NATURALS Organic Dressing

BIONATURAE Organic Fruit Nectar

7.5 oz., select varieties

8 oz., select varieties

25.4 oz., select varieties

DR BRONNERS Organic Bar Soap

GARDEN OF EATIN’ Organic Tortilla Chips

EARTH FRIENDLY Dishmate

5 oz., select varieties

16 oz., select varieties

25 oz., select varieties

1.69

2.39

2.79

the CO-OP advantage

1.79

2.79

2/$6

Other Aura Cacia massage oils also on sale

HONEST TEA Organic Ready to Drink Tea

2/$5 64 oz., select varieties

2.79

2/$5

June 2010 29

June 15 – 30, 2010 JYOTI Heat & Serve Entrée

Kettle Krinkle Cut Chips

NATURE’S CHOICE Cereal Bar

2/$5

15 oz., select varieties

14 oz., select varieties

7.8 oz., select varieties

18 ct., select varieties

OUTPOST BULK FOODS Organic Long Grain Brown Rice Value Bags

TOM’S OF MAINE Deoderant Stick

NATURE’S PATH Organic Cereal

SEVENTH GENERATION All Purpose Cleaner

1.99

3.49

7.95

4.99

2/$6

ORGANIC INDIA Organic Tulsi Tea

3.29

2.79

32 oz. 2.25 oz., select varieties

5 lb. bag SANTA CRUZ Organic Lemonade

11.88/case of 12

11-14 oz., select varieties

Other Seventh Generation products also on sale

SANTA CRUZ Organic Lemonade

CHATHAM VILLAGE CrouTons

32 oz., select varieties

5 oz., select varieties

JULIE’S ICE CREAM Organic Gluten-free Ice Cream Sandwich

CASCADIAN FARM Organic Frozen Spinach

2/$3

4/$5

when you buy a whole case 32 oz. bottles, select varieties Special Truckload deal – while supplies last! CASCADIAN FARM Organic Asparagus

BOCA Veggie Burgers

2.99

3.29

9 oz. 10 oz., select varieties

Other Cascadian Farm frozen vegetables products also on sale

3.79

6 ct.

Other Julie’s Ice Cream products also on sale

2.39

10 oz.

Other Cascadian Farm frozen vegetables products also on sale

Sale runs June 15 – 30 • Some items may not be available in all stores 30

June 2010

the CO-OP advantage

June 15 – 30, 2010 JULIE’S ICE CREAM Organic Ice Cream

2/$5

CITRA SOLV Organic Cleaner & Degreaser

4.99

1 pint, select varieties JULIE’S ICE CREAM Organic Dessert Bar

BLUE DIAMOND Almond Beverage

2.89

NANCY’S Organic Plain Nonfat Yogurt

2.89

8 oz. SO DELICIOUS Organic Non-Dairy Dessert

64 oz., select varieties STRETCH ISLAND Fruit Leather

39¢

32 oz., select varieties ORGANIC VALLEY Organic Milk

3 ct., select varieties

32 oz.

.5 oz., select varieties

64 oz., select varieties

STONYFIELD Organic YoKids Yogurt

ORGANIC GROOMING Deoderant

STONYFIELD LET’S DO ORGANIC Organic Ice Cream Cones Organic Low-fat Yogurt

2/$5

3.99

2.79

6.49

1.99

3.49

79¢

2.8 oz., 6 pack, select varieties

Other Organic Grooming products also on sale

2.3 oz.

6 oz., select varieties

ORGANIC GROOMING Organic Milled Soap

NEW CHAPTER Prostate 5LX

RAINBOW LIGHT Multivitamin for Men

SPECTRUM ESSENTIALS Omega 3 Fish Oil

50 softgels

90 tab

100 cap

3.59

19.99

17.99

8.99

3 oz.,

Other Organic Grooming products also on sale

Sale runs June 15 – 30 • Some items may not be available in all stores the CO-OP advantage

June 2010 31

Make Your Own Yogurt! W

e waded through a lot of instructions on making your own yogurt and have to admit we were a little exhausted and overwhelmed by all the steps and precise temperatures involved in some of the do-it-yourself methods. The most important part of the whole process is the incubation – keeping the soon-to-be yogurt at the correct temperature for all the little microorganisms and cultures to work their magic. And this can be the trickiest part if you’re not good at say, paying attention and reading thermometers. But after some trial and error (and sometimes icky results), we found a wonderfully simple way to successfully make our own yogurt at home. It’s sort of a fun and edible science experiment. So, go ahead, make your own yogurt and take pride in creating something delicious from a few basic ingredients. We’re going to throw a lot of steps at you here, bear with us though because they’re all important and worth the effort.

Preparing yogurt containers:

Crock Pot Yogurt

Gather containers for your yogurt to live in. You can save plastic store bought yogurt containers or use glass jars with lids. We like using old jam jars as they’re the perfect size for about two servings of yogurt, don’t have any undesirable smells or tastes like old pickle or tomato sauce jars and always have nice tight fitting lids.

Ingredients 1/2 gallon (8 cups) whole milk 1/2 cup plain active culture yogurt a thick bath towel or two fresh or frozen fruit to be added when yogurt is ready to eat 1 Turn your crock to low heat. Add the 1/2 gallon of milk, cover and cook on low for two and a half hours. 2 Turn off crock pot (we unplug ours so another family member wandering by isn’t as likely to turn the heat back on). Leave the cover on and let sit for three hours. Don’t take that cover off!! 3 After three hours, remove two cups of the warm milk and pour into a bowl. Add the 1/2 cup of starter yogurt and whisk to combine. Pour everything back into your crock pot, stirring to combine. 4 Put the cover back on the crock, DO NOT TURN THE HEAT BACK ON, wrap tightly with your bath towel and let sit for eight hours. (Duct tape is not unheard of for this step.) 5 After eight hours, the mixture will be yogurt! It will have thickened but not as much as store-bought stuff. You can strain through a coffee filter or cheese cloth for Greek-style yogurt that is as thick as sour cream. 6 Ladle into your prepared containers and store in refrigerator for seven to 10 days. We like to add fruit as we eat the yogurt instead of adding ahead of time so the consistency stays thick and creamy. 7 Be sure to reserve 1/2 cup for starting future batches!

Make sure your containers are clean and sterilized. Run through the dishwasher or soak in a sink full of very hot, just shy of boiling water. You’d benefit in this step by using glass jars so you don’t have to worry about plastic melting or warping.

Yet another use for our crock pots: By far our most favorite and low maintenance method for making yogurt has to be in the crock pot. You’ll need at least a 4-quart crock and no plans for using it for anything else for the next two days.

A few notes on ingredients: We’re using whole milk. You can use lower fat milk but your yogurt will not be as thick. You can add in one packet of plain gelatin to thicken if using low fat milk but we wanted to keep our ingredients as few as possible here. Make sure your milk is NOT ultra-pasteurized as there’s not enough microorganisms left to make a decent yogurt. (Sassy Cow is a great choice). You’ll need a starter culture, just like making sourdough bread. You can use store-bought yogurt or a dry yogurt starter culture (Yogourmet is our pick). Once you have your own yogurt made, save 1/2 cup for starting future batches.

Herbed Yogurt Spread Makes about 1 cup This spread is wonderful in a whole wheat pita with cucumbers, tomatoes and sprouts, dolloped on baked potatoes or simply with your favorite crackers.

1 quart plain homemade yogurt 12 cloves of garlic, roasted till soft and mashed 2 tablespoons fresh chopped thyme 2 tablespoons fresh chopped chives 2 1/4 teaspoons fresh squeezed lemon juice 1/2 teaspoon Worcestershire sauce salt and pepper to taste

June 2010

1 In a mixing bowl, combine all ingredients except for salt and pepper and mix well. 2 Line a colander with a cheesecloth and set in a large bowl. Pour yogurt mixture into cheesecloth and place in refrigerator for 12 hours. 3 After 12 hours, yogurt will be very thick. Transfer to serving bowl and season with salt and pepper to taste.

www.outpost.coop

Celebrate National Dairy Month

Get real local flavor when you purchase genuine Wisconsin butter Organic Valley Organic Grade AA Butter Made in Chaseburg in a 90 year old creamery building. Organic Valley uses only certified organic milk from sustainable and humane dairy farms in all its butter.

Local Source Grade A Salted Sweet Cream Butter Produced by family owned Alcam Creamery from milk from local dairy farms in the Richland Center region. It sports an extremely smooth texture with robust buttery tones and saltiness. This butter is unbeatable melted on popcorn! 1 lb. quarters

Salted Sweet Cream – Mellow & mild. 1 lb. quarters

$5.29

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Freis Von Kiel Grade A Salted Sweet Cream Butter Produced by the Pine River Dairy in Manitowoc. The Olm Family has been making butter and cheese for over 6 generations! Cream comes from farms in the eastern portion of Wisconsin. Rich mouthfeel with a mellow grassiness and light saltiness. Staff favorite. 1 lb. solid block

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Westby Cooperative Creamery Grade AA Lightly Salted Sweet Cream Butter Westby is a co-op of about 100 farmers in the western portion of Wisconsin. Made from milk from cows not administered rBGH. A very fine balance of flavors with mild saltiness and gentle, even buttery notes. 1 lb. quarters

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Hand-Rolled Grade AA Butter These odd old-timey looking oblong lumps wrapped in wax paper are made to order in small batches at Alcam Creamery. Milk comes from Amish dairy farmers in Wisconsin and Minnesota who still hand-milk and pasture feed their cows and each farm has only about 20 cows! Quite tangy for a salted butter from the addition of whey cream.

$4.89

www.outpost.coop

8 oz. block

$4.99

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Fun butter facts

º It takes about 11 quarts of milk to yield 1

Rochdale Farms

1 lb. rolled block

European Style Uncultured Cultured Butter – Superb for flaky pastries and crusts

pound of butter!

º The majority of the butter made in our

country is sweet cream butter available as salted and unsalted. Cultured Butter is made from sweet cream to which lactic acid cultures have been added to further enhance the butter’s sweetness. This type of butter is popular in Europe but is also available at Outpost under the Organic Valley label. June 2010 33

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Milder, softer and creamier than cheddar, this cheese is perfect for snacking and sandwiching! Fancy it up with a glass of Shiraz or pair it with a pint of brown ale for a truly tasty treat.

$5.99/lb. Castle Rock Organic Farms Ice Cream Sale June 15-July 15 Locally made – Osseo, Wisconsin Choose from a variety of flavors like chocolate, sweet cream, blueberry, pistachio & more! Regularly $5.89

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June 2010 35

Customer Service Stars! We asked our customer service STARS what they think makes Outpost different than any other grocery store in town. And then, because June is indeed busting out all over, what will they be busting out for early summer breakfasts!

Summer Salads from Outpost’s Prepared Foods

Introducing Bay View Food Ambassador Tracy Patterson “Outpost is really a different kind of grocery store because we truly get to know our customers and are on a first name basis with many of them! My favorite summer breakfast is homemade pancakes with fresh seasonal fruit and coffee!”

Introducing Julie Ferron from State Street’s Front End department “Outpost is different because we’re community owned, small and friendly! I’m going to be enjoying fresh red local strawberries in my granola yogurt parfaits.”

Our signature Roasted Red Potato Salad with organic greens and tabouli.

We make every one of our all-natural salads from scratch using fresh organic and natural ingredients. Macaroni Salad Classic and delicious

$4.99/lb.

Roasted Red Potato Salad This is our signature potato salad and vegan to boot!

$4.99/lb.

Penne Pasta Salad Spinach, pine nuts and Parmesan combine with garlic and olive dressing and penne pasta. Introducing Jerett Gibson from Capitol Drive’s Front End department “Outpost is different from any other grocery store because of the employee and customer relationships. They’re more like friendships than anything else. People are generally very warm, friendly, and laid back! I’m switching up my summer breakfasts to cereals, granolas and fresh fruit!”

$6.99/lb.

Sumi Slaw An Asian twist on a classic.

$5.99/lb. Tuna Vegetable Pasta Salad Noodles and tuna never tasted so good! $6.99/lb. Tabouli A classic Middle Eastern salad. $6.99/lb Outpost Baked Beans Yeah, it’s not a salad, but it’s not summer without them! Ours are vegetarian, so everyone can join the fun!

$4.69/lb. 36

June 2010

www.outpost.coop

In an ideal world... …we would eradicate illiteracy and everyone would have an equal chance to receive a good education.

iteracy Services of Wisconsin (LSW) was formed in 1965, making 2010 our 45th year. The founders wanted to help adults who were unable to read to do so. It was a sole volunteer effort but a group of committed and compassionate business men. In Milwaukee, every 26 seconds a student drops out of school and composite graduation rates are around 60%. What has Literacy Services of Wisconsin done to fight these statistics? At LSW, we see myriad of adults who have dropped out or had poor experiences in school. Our basic reading and spelling program provides a foundation for them to potentially move into our G.E.D. program so they can earn a high school diploma. What are some other projects or events that Literacy Services of Wisconsin is currently working on? LSW provides adult basic education, English as a Second Language and G.E.D. preparation. Our model of one on one tutoring is the highest form of academic assistance for students. In 2010, we’ve had an enormous increase in our student population, given the economy and numerous social factors. We are in the midst of an extensive volunteer recruitment campaign to be able to serve the needs of the courageous students that come through our door. Additionally, LSW is reviewing the possibility of offering some “functional literacy” programming, beyond basic academics. This would include computer literacy, financial literacy and employment readiness. In October, LSW will hold the annual Milwaukee Spelling Bee for corporate and other teams. The “Bee” is an officially regulated Scripps Spelling Bee that brings together hundreds of adults for a fun and educational evening. What has been your most rewarding experience while you’ve been a part of Literacy Services of Wisconsin? Without question, the most rewarding part of my job is to see the achievements of our students. To hear a 65 year old man read his first book and it’s Green Eggs and Ham, is a humbling experience. To meet a woman who came to the center to learn to read simply because she wants to order off a menu in a restaurant or to see a young man from the Sudan learn to speak English and then get his American citizenship

www.outpost.coop

India McCanse, Executive Director, Literacy Services of Wisconsin, on a recent vacation in South Africa. is what keeps me hooked. I don’t know what it would be like to not be able to read as an adult, but I do know our students are amazing- they work, raise families, help their communities and lead productive lives. They are bright, motivated and inspiring. It is an honor to work with our students, our tutors and an amazingly committed staff. If you could have three wishes, what would they be? 1) That society wouldn’t see people who can’t read as unintelligent. They are not. 2) That adult education would be seen as essential – that we would take responsibility for adults who miss an education and provide resources for those that struggle to attain one. 3) That LSW would have enough resources, like volunteers and funding, to expand our reach and serve more students. Tens of thousands in the Greater Milwaukee area need our help. Please finish the sentence: “In an ideal world…”

In addition to Outpost’s $1000 donation, we encourage you to drop a dollar in conveniently located donation jars or round up your total at the cash register for Literary Services of Wisconsin on Wednesdays in June.

…We would eradicate illiteracy and everyone would have an equal chance to receive a good education.

June 2010 37

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graze

dining well in milwaukee

STREET EATS Give me a crêpe, gyro, pizza, pita and taco… to go By Karen Cinpinski

ithin the past few years, the city’s street food sector has rapidly expanded with a host of new food vendors popping up all around Milwaukee. From tacos to crêpes and pizza to pitas, a hungry crowd has plenty of options when roaming the streets at lunch or bar time. But these quick eats are more than just viable options for meals on the go. The growing numbers of street carts are adding to the vibrancy of street life by becoming part of the culture and community. And new vendors aren’t just using the sidewalk to connect with the locals; they’re taking advantage of websites and social media to broadcast their whereabouts, creating a tighter bond between their business and the city by taking away the uncertainty of mobile food. The season for outdoor eating should be upon us in early June. If it’s not, just wait a week and then consider these stops for quality and convenient curbside cuisine:

Dirk Werderich, co-owner of Satellite Crepes - making sweet crepes at the East Side Farmer’s Market at Beans & Barley last year. Photo courtesy of East Side Green Market/Sweet Water Foundation.

ith a focus on healthy, fresh food, Pita Brothers is the smart dining What’s on the menu: Choose from idea conceived by brothers Vijay and American Euros chicken or lamb – or a combo of both – Manoj Swearingen. Traveling from their http://american-euros.com carved fresh daily, marinated in a homeNational Avenue kitchen headquarters to merican Euros has carved out a niche made broth, topped with tomato and their desired destination in a battery-powfor late-night eats. Clad in crisp, white onion, and wrapped up “like a Sno-cone” ered truck, Pita Brothers is Milwaukee’s dress shirts, skinny black ties and retro in a 6-inch pita bread for $4. Baklava is also first “electric food vendor,” offering quality Run-DMC baseball caps, Mark Miller and available. food to go. The truck produces zero emisChad Mydlowski sell hot gyros to the Where you’ll find them: On Marquette sions and contains a small flat-top grill, hungry masses. But it’s not necessarily the campus Monday through Friday for lunch refrigerators, steam bins and a blender to grub that draws the crowd; the small cart from 10:30 a.m. to 2 p.m., and at the corner produce hearty meals that are made to turns into a popular hang out after-bar of Water Street and Juneau Avenue on order. Shoulder to shoulder in the compact as a Lasonic ghetto blaster blares oldFridays and Saturdays from 9 p.m. to 3 a.m. space, the brothers spin fruit smoothies school hip-hop and R&B tunes, creating Of course, locations are subject to change, and assemble sandwiches on authentic an energy around the cart. The duo hopes so track them on Facebook. Lebanese flatbread. The cleverly designed to expand with more carts in various steel kitchen turns the heads of passers-by, Pita Brothers locations, but for now you’ll find them but it’s not the pita mobile that’s getting http://pitabrothers.com downtown, pushing gyros and adding to all of the attention; it’s the pitas themthe nightlife.

June 2010

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selves, because they’re tasty and healthy, too.

ders – one dog with raw onions, ketchup, hold the mustard.

What’s on the menu: Portable pita wraps served on flatbread, snugly encasing grilled or raw veggies, meats – bacon, chicken and steak – or vegetarian fillings like hummus or falafel. Each sandwich is completed with a choice of dressings: tahini, buttermilk ranch, spicy ranch, mayo, creamy Caesar and sweet barbecue. Prices range from $5 to $6.

What’s on the menu: Standard, by the book hot dogs ($2.25, other sausages $3.25), brats, natural-skin wieners and knackwurst, plus a more exotic lineup of Usinger’s products, including Cajun andouille, spicy Hungarian and the irresistible Portuguese linguiça. Top it off with Brooklyn onions (in a fiery red sauce).

Where you’ll find them: Located in downtown Milwaukee serving lunch between 11 a.m. – 2 p.m. and dinner between 5 p.m. – 8 p.m. The truck’s usual parking spot is at the Third Ward’s Catalano Square off Broadway for weekday lunches, but hungry people can track the truck’s location on Twitter (twitter.com/pitabros). Real Dogs

ne of the city’s originals, the hot dog cart, has become part of downtown Milwaukee’s landscape. An institution of sorts, Real Dogs has been towing the lot for decades, offering a pit stop for carousers as they move from bar to bar on weekend nights. But it’s not just for midnight snacks; the weekday lunch hour is prime hot dog time, too. Day after day, hungry and devoted locals form a line for fast, convenient and familiar food. To such regulars these stands are a link to the community, a neighborhood anchor, and an adjunct to the office. At the hot dog cart, you’ll hear talk about civic affairs and politics as well as shouted or-

Where you’ll find them: Along Water Street and Wisconsin Avenue in downtown Milwaukee. Satellite Crêpes www.satellitecrepes.com

e often associate crêpes with finedining, but they were originally served on the streets of France. Owners Janeen and Dirk Werderich know this, and they are striving to change Milwaukee’s perception of this delicate dish. From a self-built, “green” mobile cart big enough for two griddles and an array of toppings, the couple serves up sweet and savory eats made from scratch and to order. Their distinct eco-cart has a solar panel positioned on top of its aluminum roof, which powers the fridge battery. Traditional buckwheat batter is ladled onto a sizzling griddle and spread thin with a squeegee-looking tool. Within minutes, the crêpe is flipped and topped with local, organic ingredients, and then folded into quarters and wrapped in paper. Still, the space-named food is only part of the couples’ vision; they say they were drawn to the mobile food business by the

notion of having people come together on the streets as a community — to interact with each other. With easy conversation and fast but delicious food, the Werderich’s have succeeded in providing a great social hangout. What’s on the menu: Fresh, vegan and non-vegan crêpes, perfectly crisp yet lacy and packed with savory prosciutto and mozzarella, basil, tomatoes, lemon and truffle oil or sweet bananas and chocolatehazelnut Nutella, Grand Marnier and fresh squeezed lemon and sugar, and more. Crêpes cost $3-$5. Where you’ll find them: Often found in the Third Ward on the corner of Broadway and Buffalo, or on the East Side off of Brady Street. But like a true satellite, their location is ever moving. Check their website for daily updates. Street-za Pizza http://streetza.com

o matter where you are or what time of day it happens to be, Street-za Pizza brings pizza by the slice right to you – on the street. The red-and-white pizza truck, run by Scott Baitinger and Steve Mai, travels the city with an ever-changing lineup of both traditional and gourmet slices. They’re constantly creating new pies and experimenting with exotic flavor combinations. The “Brewers Hill” features slices of brat simmered in Blatz while the “Bay View” slice is topped with ground sirloin, bacon, various cheeses, onion, and home-made potato chips from CaféLulu. continued on page 48

Bring your party with you on the 16-seater bicycle tavern Pedal Tavern http://pedaltavern.com

ince the very first German immigrants settled in Milwaukee and opened the city’s first breweries in the mid1800s, it seems Milwaukee has been looking for the most productive way to consume beer and add to the city’s bar culture. Now, more than a century and a half later, Ryan Lloyd and Derek Collins just might have found the answer: the Pedal Tavern. Described as a “16-person bicycle powered party on wheels,” the idea was originally conceived in Amsterdam, but has recently been introduced to the United States – Lloyd and Collins’ manually-powered tavern is only the second in the U.S. The company supplies its own drivers, and you supply everything else: friends (ideally six people), food, drinks and some leg muscle. Completely powered by foot, and reaching speeds of six miles per hour, the Pedal Tavern is the perfect way to enjoy the city streets, take in the sights and get an easy workout all at once. Pricing varies, but it’s about $10 per hour per seat.

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What’s on the menu: Currently, the liquor license is still being discussed at the city level. A state law is blocking the ability to serve alcohol “on” the tavern, but there is support from the city to push it through. If it is passed, it will be legal to bring your preferred libation onboard. Until then, non-alcoholic beverages and food are permitted. Where you’ll find them: This amazing new contraption is now winding its way through downtown Milwaukee, making stops along predetermined routes. Specific pub crawl routes within the Third Ward are available, with stops including Riptide, Wicked Hop and the Milwaukee Ale House. Lloyd and Collins want to expand routes into Walker’s Point. Other pedal courses will be considered upon request and are perfect for bachelor/bachelorette parties, company outings, tailgating, sightseeing and picnics. So … New York has its hot dog stands. Yes, we know all about that. Well, Milwaukee has its hot dog stands, too. And a few other types besides. So next time you’re wandering the Third Ward or feeling a bit peckish on Brady, maybe take your lunch to go from a local vendor cart.

June 2010 41

PLANT HOPE Urban programs hope to inspire a growing passion By Erik Richardson

“Growing Gardeners,” Petersen and Jeske offered a great example to illustrate the necessity of giving children experiences that will help “Burn down your cities and leave our farms, them recognize the vital connection between and your cities will spring up again as if by magic; people and plants: “Ask an elementary school but destroy our farms and the grass will grow in student if they had cereal for breakfast and the streets of every city in the country.” where it came from. Chances are they will tell – William Jennings Bryan you that the cereal they ate came from a grohis is a remarkable bit of truth, and was bet- cery store. The majority of students we meet have yet to discover that most of the food they ter understood at the turn of the twentieth eat comes directly from or has some conneccentury when Bryan spoke it and a large pertion to plants.” centage of Americans had either grown up on farms themselves or their parents had. Today, The organization sees itself as a partner however, when such percentages have dropped with the school system. Its programs are based to an all-time low, we are losing our capacity to on the Wisconsin Model Academic Standards sustain our (agri)culture, but we are losing it to for Science and all of the program educaignorance, not fire. In a local effort to reverse tors are Wisconsin certified schoolteachers. that trend, there are organizations in the MilPetersen and Jeske summed it up as: “offerwaukee area that are working to recover our ing a ‘living lab’ where the students can get connection to the foundation of our food suphands-on experience with plants and have an ply and to pass on that connection to the next opportunity to interact with the environment.” generation. What we found when we started to We went on to ask about the ways in dig a little was encouraging, to say the least; we which the children’s programs have an effect found organizations of diverse kinds and people beyond the boundaries of the workshop or from diverse backgrounds with a lot of great classroom. In addition to stimulating discusideas and a lot of energy all working to teach sion with their families, Petersen and Jeske the fundamentals of organic and urban agriculexplained, the most important effect of these ture to the next generation. Following are brief programs is that the students begin to unoverviews of some of those groups: derstand the larger connections. They “begin to understand the importance of recycling, Friends of Boerner Botanical Gardens. composting, and living a greener lifestyle. Our Boerner Botanical Gardens supports a programs are truly giving children an early number of different programs to help children imprint which they will carry with them and understand and engage in plant science and gardening projects. “Plant Science” is a K-6 pro- build upon throughout their lives.”

A yourg gardener in the Plant Hope program at Boerner Botanical Gardens.

“There has never been a time in human history (except pre-agriculture) that such a small percentage of the population has known how to grow food. This has been possible largely because we have relied on oil for fewer farmers to grow more food for more people. As we unavoidably decrease our dependence on oil, we will naturally need more people to grow food again. The children we are teaching this seemingly simple, bucolic skill to, are the farmers of tomorrow.” – Gretchen Mead of the Victory garden Initiative

gram that can be used as an enhancement to regular science classes. “Growing Gardeners,” for ages three to six, provides hands-on activities to give children and their parents a chance to learn together. Friends of Boerner also offers “Plant Hope,” geared for third grade students, which partners with charitable foundations in the area to give more than 300 Milwaukee public school students an immersion in plant science, spanning both classroom work and onsite activities at Boerner Botanical Gardens. Over the past year, these various programs, along with summer workshops and day camp opportunities, served almost 15,000 children in the greater Milwaukee area. In trying to understand the guiding spirit behind these programs, the Exchange talked with Kristine Petersen, development manager and Monica Jeske, education manager. When asked about their inspiration for developing programs like “Plant Hope” and

June 2010

One of the more exciting projects in development is a summer day camp at the beginning of August. The half-day programs will help students learn to see the gardens from the perspective of other cultures and traditions. The first week’s program is titled “Say Hola to the Garden” and week two is “Say Ni Hao to the Garden.” Victory Garden Initiative An interesting contrast to the programs offered at the Boerner Botanical Gardens is the model developed by The Victory Garden Initiative. This program is built on the idea of using our own backyards (and front yards and rooftops and patios) for the production of food. The ideal is a community of gardeners supporting each other in their various projects, all aiming toward a self-sufficient, sustainable, and healthy food supply. By providing mentoring, modeling and outreach, the group works continued on page 46

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PLANT HOPE Urban programs hope to inspire a growing passion continued from page 42 to make “victory gardening” a way of life for everyone. The victory gardeners mentor and support a wide variety of projects, ranging from large projects such as the raised garden beds planted at Lake Bluff School in Shorewood, to small-scale, such as the “Compost in a Bottle” project which shows children how compost is made. The Exchange had a chance to talk with Gretchen Mead, the guiding force behind the movement. This was particularly valuable because even though the VGI web site does not present a clear focus on outreach to children, Mead was able to explain some of the many ways that children are vital to the kind of change driving the cause. As Mead said, one of the most important ways children can become educated about gardening is to make it a part of their everyday lives and a part of their parents’ lives. Children must “have continuous access to the cycle of life of which we are part. This is why we spend a large part of our time focused on the ‘Move Grass, Grow Food” effort,” Mead says. “Parents can teach their children so much by using a small part of their yards to teach their children how to grow food.”

farmers of tomorrow.” Beyond the benefits specific to gardening itself, the kinds of projects that grow out of the initiative provide great opportunities for teenagers to build leadership skills. Gretchen told of teens she has worked with over the years who took on leadership roles in their schools and communities to accomplish urban agriculture projects. In fact, she said she has worked with teens on and off throughout her career, but has, “never seen anything that inspired teens more than growing food does.” Without a fixed central location, we asked how the VGI reaches out to schools to help get children involved in the movement. Gretchen explained that at a lot of schools, there is at least one person, or group, who would like to take on urban agriculture as their baby. Generally, that person serves as the impetus. Looking forward, she would like to develop a stronger outreach channel in this direction, and she would like to provide more on-going support for school groups as they launch and run their projects.

Gardeners in the Plant Hope program at Boerner Botanical Gardens display some of their harvest. ters and training facility, the facility also provides learning and research opportunities for schools, universities, government agencies, farmers, activists, and community members. In addition to the Silver Spring facility, Growing Power’s efforts also include:

• The Merton Rural Farm site at Camp Whitcomb Mason Boys and Girls Club in Hartland. This 40-acre farm hosts a number of programs as well as providing grass for livestock, housing the food and fitness Growing Power The third innovative program we want initiative with the Greater Milwaukee Boys and Girls Club, and providing additional to highlight is Growing Power, headquartered on Silver Spring Drive and 55th St. on vegetable growing space. More than just educating children • The Maple Tree School and Commuthe city’s northwest side. Growing Power about gardening, though, it is clear that nity Garden on 107th Street in Milwaukee. was launched in 1993 by Will Allen, a forthe victory gardening movement is also mer professional basketball player, and has Through an innovative arrangement with about changing the current dominant grown into a national non profit organiza- the city, this five-acre site partners with social model of agriculture. In talking the school and the wider community in tion and land trust that helps to provide about some of the ways the initiative has access to healthy, high-quality, safe and the Millwood Parks neighborhood to teach influence beyond the edges of the garden, affordable food for people in communities young people basic organic agriculture and Mead explained that by teaching our across the socio-economic spectrum. Cen- help them develop a range of leadership children about gardening, we are reclaim- tering on children from the very beginning, skills. ing the means of food production and the program has been built around giving • School gardens at Urban Day School distributing it to a wider base. We are, teens from those same neighborhoods an and University School of Milwaukee. effectively, “reintroducing agriculture into opportunity to help with the growing and our culture.” As Mead goes on to explain: to learn in the process — and this learning • Community gardens around the Mil“There has never been a time in human waukee area, such as the Sixteenth Street is across all areas, from the biochemistry history (except pre-agriculture) that such of soil to composting and marketing. Community Health Center and the Growa small percentage of the population has ers of Peace Garden. At the Silver Spring facility, the known how to grow food. This has been • “Just ... Good ... Food,” which provides two-acre operation holds on as the last possible largely because we have relied sustainably and justly grown food through remaining farm and greenhouse operation on oil for fewer farmers to grow more the Farm-to-city Market Basket Program food for more people. As we unavoidably in the City of Milwaukee. This small farm and sells produce at farmer’s markets. includes greenhouses, beehives, poultry decrease our dependence on oil, we will naturally need more people to grow food houses, a composting operation, and a retail store, among other things. In addiagain. The children we are teaching this seemingly simple, bucolic skill to, are the tion to serving as the national headquar-

June 2010

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Find us Sat. Mornings at the Brookfield Farmers’ Market

Easy on the Skin, Easy on the Environment,™ Other area organizations and programs All of the people we talked to at these organizations were passionate about the many great projects they are involved in, and they were eager to share information about the increasing variety of projects in development. It was encouraging to see, and it is similarly encouraging to find that similar efforts are taking shape in our greater Milwaukee area — there are more efforts, programs, groups and organizations than we could hope to cover here. In addition to the programs detailed above, some of other programs and groups in the area with compatible and education-centered goals are: • Milwaukee Urban Gardens (MUG) Their mission is focused on acquiring and preserving land, mostly through negotiating long-term lease agreements with the City of Milwaukee. MUG then partners with local residents to develop and sustain community gardens.

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For more information about these programs, please visit: Friends of Boerner Botanical Garden: www.boernerbotanicalgardens.org Victory Garden Initiative: thevictorygardeninitiative.com/ Wellspring: www.wellspringinc.org Milwaukee Urban Gardens: www.milwaukeeurbangardens.org Walnut Way Conservation Corps: www. walnutway.org Growing Power: www.growingpower.org

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June 2010 47

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STREET EATS continued from page 41 Street-za uses locally grown or organic ingredients and fresh dough which is pulled (rather than tossed) to create a flakey and crispy crust. Each pizza is constructed in their commercial kitchen and then baked at 650 F on a slate deck in the truck’s oven until it’s ready to be served to a hungry, late night crowd. What’s on the menu: Street-za sells its pizza slices ($3.75) from a changing daily lineup, from sausage and pepperoni to chicken alfredo and eggplant-fresh mozzarella. Where you’ll find them: Like the menu, the Street-za truck shifts around, hitting festivals and special events in addition to favorite Water Street watering holes on weekend nights. Folks can track the truck’s location on Twitter (twitter.com/ streetapizza) or Facebook. Taqueria Arandas

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One of a number of loncheras on Milwaukee’s south side, Taqueria Arandas, fondly referred to as “the taco truck,” is spreading good taste and eclectic meals all over the city. The taco truck experience is inextricably linked to the urban vibe of its home neighborhood. Served with grilled hot peppers, onions and a spicy chile salsa, the food is piping hot, fresh and surprisingly inexpensive. Folks stopping by can grab their food to go or unwrap their order and perch at the truck’s metal folddown counter. On the menu: Burritos, tostada, tacos and tortas. Fillings include barbacoa (tender beef), chicken, asada (steak), tripas (chitterling) – crisp or soft – and beef tongue. Trucks are parked at three different locations from 10 to 8.: S. 37th Street and National Avenue S. 13th Street (north of the restaurant S. 27th Street (north of Oklahoma Avenue)

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20th Season Brookfield Farmersâ&#x20AC;&#x2122; Market Open Saturday morning, 7:30 - noon through October 30th City Hall parking lot 2000 N. Calhoun Road All of the items for sale are Wisconsin grown/produced. We offer a wide variety of plants, vegetables, fruits, meats, eggs, honey, syrup, flower bouquets, beverages, garden art On the 3rd Saturday of each month we host an arts & craft event in the adjacent plaza. Dates: 6/19, 7/17, 8/21, 9/18 & 10/16 www.brookfieldfarmersmarket.com For information contact Bobbi 262.784.7804 or info@brookfieldfarmersmarket.com

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June 2010 49

<your body> * Judy Mayer

Simply Health N

Stephanie Bartz photo

Sweet roots Cutting the excess from sweet potato casserole reveals a simple sweetness.

utritious sweet potatoes mashed with eggs, butter, sugar and milk and smothered with brown sugar, more butter and crunchy pecans – a delicious dietary disaster. I grew up with the traditional sweet potato casserole loaded with sugars and added fats, but the real treat was the topping of mini marshmallows that had melted together in the oven to form a thick, gooey, chewy delightful mouthful — and to think that was considered a vegetable! (I’d like to know how that started). It’s no wonder that everyone always asked for seconds. After doing a bit of research on sweet potatoes, I was amazed to see that modern recipes had made very few changes to this Thanksgiving favorite. If we eat them this way, there’s no room for any more calories on the plate, but there are plenty of extra pounds going on our waistlines, leading to poorer health. That’s unfortunate, because there is no vegetable that more richly deserves a place on your weekly menu. I’ve said all along that sweet potatoes are not just for Thanksgiving and should often be included in our meals. It is clear this American favorite needs a makeover! The family favorite:

Sweet Potato Casserole Serves 8

SIMPLE TRUTHS ABOUT FOOD & HEALTH BY OUTPOST’S NUTRITIONIST. Have a question you’d like Judy to answer in her column or a suggestion for a future topic? E-mail Judy at

judy@outpostnaturalfoods.coop

June 2010

4 large sweet potatoes, peeled and cut into chunks 1 cup sugar ¼ cup heavy cream 1 stick butter 2 large eggs 1 teaspoon vanilla ¼ teaspoon salt Topping ½ cup brown sugar 1 cup pecans, chopped 2 tablespoons flour 3 tablespoons butter 1½ cups miniature marshmallows In a large saucepan, cover sweet potatoes with water and cook until tender. Drain. In a large bowl, mash sweet potatoes, milk, butter, eggs, vanilla and salt. Spoon into a 13x9-inch baking dish. Combine all topping ingredients except marshmallows in a small bowl. Sprinkle over top of sweet potato mixture. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle

marshmallows on top and bake an additional 10 minutes or until marshmallows are golden brown.

Marshall’s Sweet Potatoes (Aptly named as Marshall always brought the sweet potatoes)

4 large sweet potatoes, peeled and cut into chunks 2 tablespoons butter 1 egg 1 egg white 1 teaspoon vanilla 1/3 cup skim milk (or lite-coconut milk) Topping: 2 tablespoons butter ¼ cup brown sugar 3 tablespoons flour ½ cup chopped pecans In a large saucepan cover sweet potatoes with water and cook until tender. Drain. In a large bowl combine sweet potatoes, butter, eggs, vanilla and milk. Blend at high speed with an electric mixer until mixture is smooth and light. Spoon mixture into a 13x9-inch baking dish. Combine topping ingredients in a small bowl and mix well. Sprinkle over top of sweet potato mixture. Bake at 350 F for 30 minutes. Now for the real comparison:

Original 436 calories 22g total fat 11g sat fat 58g carbohydrates 4g protein 260mg sodium 3g fiber

New 247 calories 10g total fat 3g sat fat 37g carbohydrates 4g protein 77mg sodium 3g fiber

A saving of 189 calories and 12 grams of fat! Well worth the few changes I made. Sweet potatoes are so wonderfully sweet on their own – you don’t really need to add more sugar to make them taste good. Blending them on high speed with an electric mixer instead of mashing gives them a lighter texture and more of a baked pudding consistency. By reducing the fat and sugar, and using skim milk instead of heavy cream, you can

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Classical Homeopathy promotes healing on physical and emotional levels. Homeopathy effectively treats many acute and chronic illnesses.. Cranial-sacral treatment is a powerful but gentle type of osteopathic manipulation that works with the innate healing forces within the body. really the taste the whole food — that’s the way it should be. There’s no need to disguise these beauties and no guilt in eating them. By the way, a sweet potato is a member of the morning glory family — in name only. It is not a potato or even a distant cousin. Potatoes are tubers and sweet potatoes are roots. Most often at Outpost you’ll see a variety called a garnet, with a lovely orange-red color that’s loaded with beta-carotene! Another tidbit: Sweet potatoes are not yams. True yams are from tropical and subtropical regions of the world and tend to be larger in size and whiter in flesh. Yams contain more starch and less sugar than sweet potatoes. Canned sweet potatoes are frequently labeled as yams. Send me your recipes! Have a much-loved but not-so-healthy recipe you’d like me to revise for you? Send your submissions to judy@outpostnaturalfoods.coop with “Recipe Makeover” in the subject line.

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Visit our website: www.yeolderx.com June 2010 51

<your community> * Kathi Gardner

Baloney on wry M

Stephanie Bartz photo

y neighbor and I are sitting in my living room having a pleasant conversation about our respective gardens, what birds are returning to our feeders this year, and general neighborhood gossip when, from the back of the house there emanates a throaty, ululating yowl that builds to a crescendo. Noting Jess’s puzzled expression, I explain that it is only our thirteen-year-old Maine Coon. “Loki,” I call to him, “did you find Mrs. Sock?”

Socks appeal Something’s afoot with her cat’s love life, but who’s to question romance?

There is an answering meow, and Loki comes parading into the room, Jay’s discarded brown wool sock clamped securely between his teeth. He flops onto his side directly in front of Jess clasping Mrs. Sock firmly between his paws and, much to my dismay, proceeds to “show Mrs. Sock a good time,” oblivious to his audience. Relieved of his manhood at a very early age, Loki nonetheless feels the primal urge to make romance. However, for reasons neither Jay nor I can fathom, he has less than no interest in his feline companions, Sela and Sadie. Mrs. Sock, however, is another matter. Her provocative behavior (lying sprawled wantonly on the floor in the back hallway or draped in an alluring pose over the upstairs steps) seems to fire Loki’s passions at least once or twice a day, often more in the early spring. Loki is apparently not the only one seduced by the heady perfume of old wool. Lizzie, our ten-month-old Boston Terror (not misspelled), was wandering through the house one day when she stumbled across Loki in the midst of his mating ritual. Lizzie stopped dead, transfixed. Lizzie’s thought processes are transparently simple: eat, sleep, pee, poop, play and repeat. At the sight of this carnal act, apparently the play button was activated; she observed the goingson for a moment, crept forward, snatched Mrs. Sock and galloped happily away, shaking her prize violently.

KEEN INSIGHTS & OBSERVATIONS ABOUT MODERN LIFE – WITH A BIT OF AN EDGE. Kathi shares her life with an understanding husband, enough companion species to fill a small municipal zoo, and you, the lucky readers of this very magazine. kgardn@yahoo.com

June 2010

Loki lay stunned for a few moments, watching Lizzie caper about the house with his beloved. Finally, when she showed no signs of relinquishing her new toy, he slunk off to fortify himself with a long nap. We are mystified as to why this particular sock has such a draw. Mrs. Sock’s twin sister, identifiable by the fact that it has only one hole in the toe, has no charm whatsoever and lies rumpled and lonely in a corner while her

sister gets far too much attention. If it’s not Loki molesting his amour, often I see Bella, our pug, and Lizzie rampaging through the house holding opposite ends of her. When I am finally able to rescue her, I give her a good spa treatment in the sink to remove the dog saliva and hang her up for a well-deserved rest, but still the other sock lies unattended. Apparently only Mrs. Sock has that je ne sais quoi that makes her irresistible. I have long ago resigned myself to the fact that everyone in our household, fuzzy and otherwise, is slightly loony. However, in our defense it isn’t just our pets who have an unnatural attachment to, well, things. My dear friend Liz has a retriever/border collie mix named Wish. When Wish was small, he was given a large brown chenille teddy bear that was christened Big Baby. Wish is now eight years old, and Big Baby is still his fondest companion. Unfortunately, what is left of Big Baby is no longer discernable as anything but a slowly decreasing scrap of brown rag, but he is still much beloved, dragged about the house, chewed on and slept with, and only given a brief break to be laundered. There is, I suppose, a rationale for all this attachment to inanimate objects. I’m sure that almost every new dog owner has been given the advice to put a small alarm clock or a stuffed toy in the basket with their new puppy so that the ticking sound and “companion” will soothe them. It makes sense, although we have tried it ourselves several times and still sleep with two dogs on the bed. I’m not so much puzzled by the “why” of it, but the “what” has me stumped. When I lived on the farm, there was a neighbor whose collie mix became enamored with a tire. Yup, that’s right, a car tire — the old tire from a 1965 Plymouth Valiant, to be precise. He slept with, or on it, chewed it, nuzzled it, and when strangers came by he growled, snarled and bared his teeth to keep them away from his prize. The farmer always joked that Rex used to chase cars and the tire was from the one he finally caught, but the whole situation seemed to me just a little too weird and disturbing, given the fact one of the partners in the relationship was made of rubber. Still, I think to myself now and then, watching Loki romancing his beloved sock, who am I to question the ways of love?

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Tidbits

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continued form page 6

in water quality and quantity. Demos and exhibits will have information on planting trees, smart water use, eco-friendly cleaning products, rain gardens and green roofs. The Wellness Area will house healthy living ideas and demonstrations designed to get you motivated. You can expect to learn about healthy cooking, sports medicine and the benefits of water. Like we said, this event looks set to become a family favorite. The kids are certainly not left out. They can learn about wellness, safety, the outdoors and the environment. They can choose from kidfriendly, action-packed activities like rock climbing, kite-flying, native seed planting, bike inspections and helmet fittings and much more. Your favorite Scout may even find a badge-earning opportunity. Attending is its own reward Make sure you don’t miss out on chances to win some pretty cool door prizes. They include a free bike, summer festival packages (ethnic festival tickets, hats and t-shirts), sailing lessons at the Milwaukee Community Sailing Center, gift certificates to spas and restaurants, Marcus Amphitheater tickets and more. To be eligible for drawings, simply use your “park passport” to answer some fun questions at the festival. Music livens up the day with interactive drumming, percussion and vocals. And you’ll want to check out geocaching — a GPS scavenger hunt. Wait! There’s more: healthy lawn and garden demos; picnic areas; and artistically painted rain barrels (donated by the MMSD). Food and drink will be local, and that’s all good. Get details at www.gatheringwatersfest.org.

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June 2010 53

Ad Index acupuncture Ace Acupuncture..............................................................39 Gayatri............................................................................53 Trillium Acupuncture........................................................55 body work Integrative Family Wellness Center...................................43 Reiki: Karpek, Debra.......................................................55 chiropractic Foti Chiropractic.................................................................7 Kocol Chiropractic............................................................53 Shorewood Chiropractic....................................................38 Zahorik Chiropractic.........................................................39 complementary therapies Green Square Center..................................................15, 55 Milwaukee Wellness.........................................................xx crystals Angel Light, LLC.................................................................7 Free Spirit Crystals...........................................................43 dentists Mahn, Ingo, DDS..............................................................15 events Pabst Theatre.....................................................................5

food/beverages Vliet Street Green Market.................................................49 health care Bretl, DO, Tracy............................................................... 44 Herbage, MD, Sandra.......................................................55 Holistic Family Practice: Gary Lewis, MD..........................45 LifeSteps..........................................................................38 Ommani Center............................................................... 44 Taylor, DDO, Vicki............................................................51 Wholistic Occupational Therapy: Halloran.........................54 landscaping/gardening Green Team.....................................................................14 LaceWing Gardening........................................................54 miscellaneous services Forest Home Cemetery.................................................... 44 Goldstein, Bente...............................................................55 Greener Roofs and Gardens.............................................48 Ink Designs......................................................................43 Inner Story; Carlson.........................................................55 Keep Greater Milwaukee Beautiful...................................14 Manshire Village..............................................................10 Midwest Renewable Energy Association............................53 Rhythm for Unity............................................................ 44 Simply Talking; Lynn Edwards..........................................55 Wisconsin Public Radio.....................................................45

WUWM............................................................................39 parent/child services Bradley Method...............................................................xx retail Bronze Optical.................................................................55 Fair Trade For All.............................................................56 MD Custom Rx.................................................................10 Sunrise Showers...............................................................47 Ye Olde Pharmacy - Cedarburg.........................................51 Ye Olde Pharmacy - Glendale...........................................38 Your Sacred Journey........................................................47 schools Blue Sky Educational Foundation.....................................14 Kanyakumari...................................................................48 Midwest College of Oriental Medicine...............................11 Tamarack Waldorf School.................................................15 Transformations/InWellness.............................................45 spiritual Spiritual Living Center......................................................39 support groups/therapy Inner Journeys...................................................................7 North Shore Associates.....................................................54 veterinarian/animal services Animal Doctor....................................................................7 Natural Pet......................................................................47

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Farm Summer Camp, East Troy

July Deadline: Noon, Wed. June 9

6-12 yr. olds Hands-On Small Groups

262.642.9738 benteg@ centurytel.net Bente Goldstein Waldorf Teacher

Advertise your good work here. The Business Exchange directory Call for rates. 414.431.3377 x 117. www.exchange.typepad.com

June 2010 55

“Take a Fair Trade STAYCATION this summer!” HEAD UP TO TOSA

BOP OVER TO BAY VIEW

June 12, Noon - 7pm Fundraiser Event for Village of Hope Uganda Village of Hope builds communities of hope for orphans and widows to live in safety and be provided with food, shelter, education, love and hope. Enjoy refreshments and presentations throughout the day and a fashion show at 6pm. For details, visit our website at www.fairtradeforall.net. Hours: Mon. - Sat. 10-6; Sun. 12-4

Elegant Organic Clothing Quality Fair Trade Housewares The Finest Eco Remodeling Products Italian Organic Linens & Organic Bedding American Pride Green Seal Paint Eco-Friendly Consultation Available

Visit our new Café Tarragon Your Vegetable Heaven

8730 W. North Avenue (across from City Market) Wauwatosa, WI 53226 414-257-1077

2352 S. Kinnickinnic Ave. • Bay View

SPEND AN AFTERNOON IN HARTLAND

GET AWAY TO LAKE GENEVA FOR A DAY!

www.futuregreen.net

414-294-4300

changing lives thru fair trade Our gallery is full of wonderful items from 40 countries at many price points. Stop by and visit. It’s worth the trip! To see our beautiful products, visit our website at www.trailstobridges.com Hours: Mon.-Wed. 10-5 • Thurs. 10-6 • Fri.10-5 Sat.10-4 • Closed Sunday

139 East Capitol Drive, Hartland WI 53029 262-369-1570

Open-Mon.-Sat.-10-6:00p.m. Sunday-11-5:00p.m. Our high quality inventory is unique and best of all contributes to a life of hope for the artists, farmers, and families who create them.

270 Broad Street, Lake Geneva, WI www.globalhandsfairtrade.com

262-248-6920