May 2010 Exchange Magazine by Malcolm Woods

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The women of & the rebirth of the domestic goddess. A food & wellness journal published by Outpost Natural Foods

FREE MAY. 10

{The new urban agrarian. P. 38}

* Malcolm McDowell Woods

From the editor T

he freeze has left the soil and the dirt now easily yields to the spade. Each scoop upturns a menagerie of worms and larvae, freshly awakened from winter’s slumber. It is spring and the garden calls.

Stephanie Bartz photo

Seeds of change The future can be found in a garden.

NOTES ABOUT THIS ISSUE – AND OTHER PRESSING ISSUES 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.

I have to be honest: for me, gardening has typically meant planning and planting flowering perennials and shrubs, providing color and fragrance throughout the summer months. At garden stores, I have hurried past the vegetable shoots and lingered at the racks of bright annuals. But a trend is afoot and across the nation our gardening interests are changing. Vegetable plant sales have increased steadily in recent years, as more and more people contemplate growing their own food. A survey by the National Gardening Association shows a near 20 percent jump in hobby farms and edible gardens in the last year alone. Market researchers are calling it slow gardening - growing fruits and veggies, sharing garden plots with neighbors, shopping at farmers markets and even the rise in community supported agriculture - a move back to the land and a step away from the fast-paced world. No doubt, some of this is fueled by the current economic climate. Even people unaffected by job cutbacks seem more willing to exchange sweat and labor for food. But I think a deeper, more profound, shift is at work. Several years ago, I interviewed Bill McKibben. The environmental activist had just written the book, Deep Economy, urging that

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May 2010

we change our relationship with money, food and the land. His book argued for a new way of thinking that rejected the old focus on constant and endless growth. McKibben argued that growth couldn’t be limitless, that our national zeal to always want more and more was in fact destroying our planet. But McKibben’s nature doesn’t allow him to dwell in pessimism and his book is full of examples of people across the globe turning in a new direction - homeward. Our future wealth, McKibben declared, will come from healthier, more vibrant home neighborhoods. Like a stand of trees in shallow soil, our strength will come from the tighter weavings of our interlocked roots. We can do this - in the backyard or neighborhood garden, at the farmers market, at the CSA, in the aisles of the co-op - we can take the first few steps, our feet sinking into the rich loamy soil, and begin a journey toward a healthier future together. We have the seeds of our abundance right here. {In this issue, several stories will help you with your foray into self-sustenance. Our piece on the new urban agrarian looks into the “growing your own food” trend and profiles Gretchen Mead, founder of the Victory Garden Initiative. And our Natural Gardener column offers numerous gardening resources.} malcolm@outpostnaturalfoods.coop

GOOD FOOD GREEN LIVING WELL BODY

{ feeding a sustainable community } MAY 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

contents may/10

specials from Outpost!

Bringing in the local for 40 years pg. 21

the skinny on vegan pg. 22

fair trade crawl pg. 32

GARDENING MONTH AT OUTPOST pg. 33

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May 2010 3

{ feeding a sustainable community }

contents MAY/10 << 38

*56

*12

*16

*52

Where to find our columnists this month

YOUR COMMUNITY Move over, Martha Shatter those old stereotypes: the new domestic goddess is more about community and connection and less about perfection. P. 8

The new urban agrarian From back yards to the White House lawn, veggie gardens are sprouting everywhere. P. 38

* Natural Gardener

Spring’s arrival means it’s time to set the catalogs and books aside and get your hands dirty. Peg McCormick Fleury. P. 44

* Baloney on Wry

Sprung from cleaning: the spring cleaning ritual hasn’t found a home in her house. Kathi Gardner. P. 52

<< 8 YOUR BODY * Pantry Raid

Moms take the cake: sweet recipes from a few of our favorite mothers. Diana Sieger & Carrie Rowe. P. 12

* The Budget Gourmet

Urban eats: even the concrete jungle offers opportunities for foraging. Annie Wegner. P. 16

* Simply Health

May 2010

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

OFFICE

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YOUR PART

Circulation: 30,000

Things to do this month. P. 18

EDITORIAL STAFF

Move over, Alfredo. A recipe makeover gives heavy cream the boot and invites new flavors. Judy Mayer. P. 16

Calendar of events

Cover: Photo courtesy Michael Coates. www.michaelguycoates.com

“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.”

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FEED YOUR SOUL SUNDAY, MAY 02 • TURNER

SHELBY LYNNE MONDAY, MAY 03 • TURNER

APPLES IN STEREO TUESDAY MAY 04 • RIVERSIDE

WYNONNA

WEDNESDAY, MAY 05 • TURNER

LUKE BRYAN FRIDAY, MAY 07 • TURNER

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FRIGHTENED RABBIT FRIDAY, MAY 14 • TURNER

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MONO & THE TWILIGHT SAD SATURDAY, MAY 22 • TURNER

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THE BAND PERRY MONDAY, MAY 24 • TURNER

MIDLAKE

TUESDAY, MAY 25 • PABST • $10

THE TALLEST MAN ON EARTH SATURDAY, MAY 29 • TURNER

BRIAN JONESTOWN MASSACRE WEDNESDAY, JUNE 02 • TURNER

HOLY F***

THURSDAY, JUNE 03 • PABST

JEWEL

MONDAY, JUNE 07 • PABST

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

THE NEW PORNOGRAPHERS SATURDAY, JUNE 12 • TURNER

FRIDAY MAY 28 • $15

SUNDAY MAY 30

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NEWS YOU NEED TO KNOW

Ready…set…crawl! May 8 event celebrates World Fair Trade Day

very year, thousands of people around the world celebrate World Fair Trade Day. You can join the celebration this year on Saturday, May 8 at Milwaukee’s third Annual Fair Trade Crawl. The crawl promotes socially responsible shopping right here in our city — the first city in the US to be named a Fair Trade City. The event will be based at the Outpost Natural Foods location in Bay View. The crawl is an opportunity for Milwaukee shoppers to support local businesses, as well as international workers and artisans. More than 30 local businesses in or around the greater Milwaukee area are expected to be involved in the event — businesses that are committed to supporting fair trade certified products. Fair trade certified products come from farms and suppliers that provide fair labor wages, as well as safe and healthy working conditions. Additionally, fair trade certified farms apply responsible methods of production; the farms have access to educational resources for organic farming, water conservation and reforestation. On the day of the crawl, visit all three Outpost locations to become fair trade savvy by learning interesting facts and sampling fair trade delicacies. Our three stores will be prize pick-up spots for those who crawl to more than six locations — this year’s prizes include gift certificates to fair trade stores in the city, WigWam socks, Fair Hills wine, Wholesome Sweeteners products, Dr. Bronner’s soaps and more. Brochures, available at participating locations, include a map of businesses and a “treasure hunt” page. The educational treasure hunt is new to the crawl this year and provides an opportunity to win prizes while learning about fair trade products. Each participating shop will highlight a special fair trade product and provide information about it. Crawl to the shops and hunt down these feature products, jotting down the issues relating to them. You will learn what makes these goods so special and — more importantly — you can feel more connect-

May 2010

ed to the producers behind these global products. In addition to the new treasure hunt, what makes the crawl unique this year is its theme — “Fair Trade My Home,” which encourages us to think about how we can incorporate fair trade into each room of our home. By bringing fair trade into our homes, we make it part of our lifestyle. After all, fair trade goes beyond coffee, chocolate and tea. Other crawl highlights include fair trade discounts, tastings and activities; as well as unique, eco-friendly Mother’s Day gifts — perfect for ethical, last minute shopping! Among the businesses participating this year are: Fair Trade for All, Anodyne Café, Apple-a-Day Massage, Future Green, National Café, Sven’s European Café, Sweeny Todd, Amaranth Café, Authentic Journeys, Four Corners of the World, Beans & Barley, Chartreuse, Go Earth, Lillies, Plowshare, Trails to Bridges, Stone Creek Coffee and Alterra coffee roasters. Businesses without a shop, such as Rishi tea, Argan Oil, The Basics Shop and Cream City Soap are also among those participating, and will set up booths for the event. The Fair Trade Crawl only happens once a year, and last year more than 1,000 shoppers in the greater Milwaukee area participated. Check with your favorite fair trade store for open hours that day, and make sure you don’t miss out on any of the fun this year — see you on Saturday, May 8! For more information, visit www.milwfairtrtade.org. — Alicia Boknevitz

Landscapers cooperate to form green dream team

n a tough economy, do you go toe-to-toe with your competitors, or do you find a way to work with them? Three young entrepreneurs have chosen the latter. Darrel Smith of Earthcare Natural Lawn and Landscapes; Bradley Blaeser of the Green Team, Inc; and John LaPointe of Greener Roofs and Garden, LLC, have teamed up, sharing a vision of sustainable Milwaukee landscapes. Each entrepreneur’s business takes a differ-

ent approach to garden design and installations, while keeping a constant focus on sustainable solutions with creativity and beauty. Smith explains, “Although we had some overlap in services and could theoretically compete in some areas, it was clear that we each brought different gifts and unique services to the table.” Those different gifts and talents allow the business owners — as a consortium — to provide the community with a full range of eco-friendly landscape services. Among these are organic turf fertilization, natural child play spaces, and rain garden installations — even landscape maintenance techniques that include solar-powered mowers! The collaboration is a natural fit. Together, they serve residential, commercial and municipal clients. The three entrepreneurs have found strength in working together. Blaeser explains, “When one of us is stretched in terms of capacity, or needing expertise that another company offers, we can refer clients to a trusted colleague that we work well with.” LaPointe adds, “The community is well served as we are jointly able to pursue our missions as sustainabilityminded individuals.” Sharing an office and operations base in Miller Valley has made the consortium even stronger this year. “We meet more regularly, “ Blaeser explains, “and continue to increase the amount of in house referrals.” The shared space also benefits the group, providing cost savings and allowing them to offer each other support when hours are long. “In the beginning,” says Smith, “we had to answer a basic question of whether we were better off collaborating or competing.” It seems like that question has been answered: “From before we got together to the end of last year, I definitely experienced benefits,” says Blaeser, “and I feel like it will get even better.” The consortium will open the doors of its new headquarters at 5402 W. State St. on Saturday, May 1 from 1 p.m. to 4 p.m. Join them for an afternoon where they will showcase a compost-tea-brewing operation, organic lawn care products and alternative-fuel lawn mowers, as well as talk about upcoming projects. — Alicia Boknevitz www.exchange.typepad.com

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Move over, Martha The rise of the new domestic goddess

nown the world over, she has elevated

table settings, tea towels and lemon chiffon cake to high art. Appearing with

Stewart led a resurgence of interest in the domestic arts with a watchmaker’s eye for detail. While many still look

and instruction on folding

{ } The women of Haute Apple Pie: (from left) Stef Wade, Katie Kregel and Anne Mueller.

Michael Coates photo. www.michaelguycoates.com

By Janet Arnold-Grych origami dinner napkins, a new breed of household artisan has arisen — one focused less on perfection and more on expression and connection. Enter the new domestic goddess.

May 2010

Amid the frenetic pace of today’s schedules and expectations, as well as the jolts delivered by the economy, it’s no wonder many of us feel we’re coming up short on a lot of these elements. To regain some equilibrium, the desire arises to control, create and savor. “The world today has become so fast paced with less personal interaction,” says Katie Kregel, one of the local creators of the blog, Haute Apple Pie. “Fast food. Text messaging. The quicker, the better. We think people are feeling overwhelmed. The domestic arts help people to slow down and enjoy the simple, important things in life, like family, home and health.” Kregel, together with Anne Mueller and Stef Wade, are the self-declared domestic goddesses who collectively produce Haute Apple Pie. Friends from their days at Marquette University, they have remained in contact through careers, marriages, dogs and babies. In time, they were sharing household tips and recipes not only among themselves, but with other friends. “After a while, we thought it would be fun to have a platform to share our ideas and Haute Apple Pie was born,” says Kregel.

force in the 1990s, Martha

to Martha for inspiration

one’s life); personal growth (new experiences); positive relations with others; purpose in life (believing that one’s life is meaningful); and self-acceptance.

Support for, and definition of, the new domestic goddess (and yes, there are domestic gods among us as well) can be found within the explosion of cable TV shows, celebrity do-ityourselfers, and magazines and blogs offering redecorating, organizing, gardening and cooking tips. What is it we are seeking in this mass rediscovery of the domestic arts? Carol Ryff, Ph.D., may have the answer. Ryff is director of the Institute of Aging and a professor of psychology at the University of Wisconsin. She has been examining the question of personal well-being for decades and believes it boils down to perspective. Her research led her to create the Ryff Scales for Psychological Well-Being which has been translated into 25 different languages. The scales distill well-being into the successful integration of six elements: Autonomy (independence and self-determination); environmental mastery (managing

With their “musings for the modern homemaker,” they’ve tapped into a market of growing interest. Their blog — which premiered in September 2009 — and Twitter accounts already draw hundreds of viewers seeking their playful and helpful take on cooking, baking, redecorating and experiencing the simple things in life. Through these vehicles, it is clear there’s a whole new domestic goddess on the scene. “You don’t have to be married or own a house to be a domestic goddess,” says Wade. “It’s about making what is yours better! It is just about making it personal and being confident in your choices and abilities. Nobody, not even Martha Stewart, is good at everything.” Dismissing the notion of superwoman, today’s domestic goddess has her share of mistakes and mishaps, but finds joy, and even humor, in the journey. The recent movie Julie continued on page 49

Turn to page 12 for Outpost’s own domestic goddesses. Diana Seiger and Carrie Rowe write the monthly Pantry Raid column.

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<your body> * Diana Sieger & Carrie Rowe

Pantry raid! W

Stephanie Bartz photo

Take the cake Great recipes from a few of our favorite moms

As it turned out, we had everything on hand to make a cake, not sure why, but we try not to question our pantries. Realizing this, it’s surprising that we never prioritized learning to bake sooner, as the mere mention of the c-word makes us smile from ear to ear. Two other things that make us smile from ear to ear: our friends Mary Catherine and Brooke – and lucky for us, they’re the aforementioned apron-clad bakers.

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

May 2010

hile enjoying a cup of coffee in the recent sunshine, our conversation about food (it’s always about food) drifted into great moms we know and love (especially our own). It dawned on us that Mother’s Day is almost here and we should commemorate the occasion with something homemade, just like our mamas taught us. Or did they? One thing our mamas didn’t teach us – or we weren’t listening if they tried — is how to bake a cake. And, coincidence of coincidences, we’re not so good at it. It’s not that we can’t turn on the oven or whisk until our arms ache, it’s just we don’t have the scientific mind or instinct of a true baker. Luckily, we both have dear friends who are masters of the cakely-arts who were generous enough to tie on their aprons and give us a lesson – just in time for Mother’s Day.

What made them so eager to make us their egg-crackin’ sidekicks? Maybe it was when we suggested trying out a quinoa cake recipe. “Oh that’s just sad,” they said. And we have to admit that quinoa cake might very well be the most delicious thing in the world, but there is a time and place to experiment with our quinoa-love and Mother’s Day isn’t that time. Cake isn’t something that’s supposed to be healthy, after all. If you’re looking for a health benefit, we hear that hearty laughter over a second serving of cake releases serotonin, and laughter comes easily in the presence of Mary Catherine, Brooke or either of our moms. The first step was to get over it and just start baking. Brooke’s only rule of thumb for great cake is making sure to cream the butter and sugar together really well (she gave us some scientific reason but we don’t remember what it was.) Her other bit of sagely baking advice is “…you can cheat, if you have to, with a boxed cake mix (although it’s not the same

and I’ll judge you) but never ever, ever take the easy way out with frosting.” She convinced us that homemade frosting is the only way to go, from simple, fresh whipped cream to a butter cream or cream cheese frosting. She warned that it would erase your cake-baking efforts to dump frosting out of a can. Mary Catherine added that much like making rice, where you would never lift the lid off your pot, when you make cake, you never should open the oven door, as keeping a consistent temperature is super important. There was just one more thing keeping us from feeling ready to bake: both of us remember our moms telling us not to run in the kitchen while the cake was in the oven. Seriously, all fun was suspended until the cake was on the cooling rack. Mary Catherine dispelled that myth, assuring us that she and her brothers conducted wrestling matches and dance recitals at their mom’s feet on many a cake-baking occasion and never a cake sinkhole was created. Looks like we’re out of excuses. Thanks to our laughter-riddled lessons, not having much experience in the cakely arts is no longer daunting. We’re downright wowed by Mary Catherine and Brooke’s ability to make it so easy — which is one more reason to adore them and what they have going on in their ovens. As we bake and let our cats, kids and dogs run with wild abandon, we’ll wait patiently for cake-o’clock. Happy Mother’s Day!

Mary Catherine’s vegan burnt sugar cake That fact that our dear Mary Catherine has the time and energy to bake cakes from scratch is totally amazing and inspiring. The fact that she took a very traditional recipe and converted it to a decadently delicious vegan version for her dear friend just leaves us speechless. This cake has a definite appeal, a certain finesse that’s apparent in every bite. And while its flavors are complex and classy for sure, it’s also fun and accessible — equally comfortable cozied up to a flute of the finest champagne or a tall glass of milk. We can’t thank MC enough for all that she is — mama, teacher, student, confidante, dance partner, friend and pastry chef. Every moment spent with this cake (and with Mary Catherine) will leave you wanting more.

Dear WMSE, Although you’re not our mothers, we’d like to wish you a Happy Mother’s Day anyway for being the mutha’ of all radio stations. Thanks for drying our tears, making us laugh and for teaching us a thing or two about a thing or two. Your loyal daughters, Carrie and Diana

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From Mary Catherine: “This recipe is made most frequently as cupcakes for cross-country road trips, my favorite vegan birthdays and just for sharing.” We like to thank Mary Catherine and her mom for being good sharers with such dear, thoughtful hearts.

1/3 cup vegetable shortening 1 1/2 cups cane sugar 3 teaspoons egg replacer whisked into 4 tablespoons lukewarm water 1 teaspoon vanilla 2 1/2 cups sifted flour 1/4 teaspoon salt 2 1/2 teaspoons baking powder 1 cup unsweetened soymilk 3 tablespoons burnt sugar 1. To burn sugar: melt an additional 1/2 cup of cane sugar in a small cast iron skillet over low heat. When it is uniformly brown, remove from heat. Carefully add 1/2 cup boiling water, and return to heat. Stir rapidly until it resembles molasses. 2. Preheat oven to 350° F. Cream together the shortening and cane sugar until fluffy and light. Stir in the egg replacer and vanilla. 3. Sift together the flour, salt and baking soda and add to the sugar and shortening alternately with the soymilk, stirring well after each addition. When the batter is smooth, gently stir in the caramelized sugar until well combined. 4. Oil and flour two 8” cake pans. Pour in prepared batter, and bake for 30 minutes. Allow cakes to cool in the pans briefly, and turn out onto cake racks to cool completely. 5. Traditionally, the cake is frosted with burnt sugar icing and decorated with hickory nuts. While that’s delicious, the delicate burnt sugar flavor is better served by a rich, creamy mocha frosting.

Mocha “buttercream” frosting 3 tablespoons vegan margarine (“Buttery Sticks” are incredible) 2 cups powdered sugar 1/8 teaspoon salt 3 tablespoons espresso (you can use instant coffee in a pinch) 1 teaspoon vanilla extract 1. Beat margarine, 1 cup of sugar and salt together until impossibly fluffy and light. 2. Add remaining sugar and espresso alternately, beating well. Stir in vanilla. 3. Makes enough to frost a cake, or a batch of cupcakes.

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“What a Beautiful Day!” Cake You have all these things in your pantry, even if you’re Mother Hubbard. This recipe is from Brooke who got it from the late, great Bunny Zacher, Brooke’s mother-in-law. Brooke picked it from all of her favorite cake recipes in celebration of the great mom Bunny was and still is to her family. The recipe, originally called “Crazy Cake,” is from the Great Depression, when pantries provided slim-pickin’s. We’ve renamed it because no matter what the weather, no matter what life threw at her, Bunny always greeted each day with the same sentiment: “What a beautiful day!” We’d like to thank Bunny, Beverly (Brooke’s mom), Brooke and our moms, Joyce and Susan, for teaching us that laughter and being grateful are the secrets to a happy life — and moreover, for sharing their laughter with us.

3 cups all-purpose flour 2 cups white sugar 1 teaspoon salt 2 teaspoons baking soda 1/2 cup unsweetened cocoa powder 3/4 cup vegetable oil 2 tablespoons distilled white vinegar 2 teaspoons vanilla extract 2 cups cold water 1. Preheat oven to 350° F. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan and make three wells. 2. Pour oil into one well, vinegar into the second, and vanilla into the third. Pour cold water over all, and stir well with fork. 3. Bake for 30 to 40 minutes, or until tooth pick inserted comes out clean. Let cool and store in the refrigerator. Frost with “Chocolate Sour Cream Frosting” (recipe below), freshly whipped whip cream or whatever your favorite frosting is.

Chocolate Sour Cream Frosting Enough frosting for an 8 or 9 inch layer cake or two 9 x 13 cakes:

1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 2 1/2 cups sifted powdered sugar 1. In a saucepan, melt chocolate and butter over low heat, stirring constantly. Cool for 5 minutes. 2. Stir in sour cream. 3. Gradually add powdered sugar, beating until smooth and spreadable. Cover and store cake in the refrigerator.

Grocery List egg replacer vegan margarine butter 1/2 cup sour cream egg milk espresso (you can use instant coffee in a pinch)

Pantry List vegetable shortening sugar powdered sugar vanilla all-purpose flour salt baking powder baking soda soymilk unsweetened cocoa powder vegetable oil white vinegar semisweet chocolate chips

May 2010 13

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May 2010 15

<your body> * Annie Wegner

The Budget Gourmet A Stephanie Bartz photo

Urban foraging Even the metro area offers opportunities for wild foraging.

LOCAL & SEASONAL FOOD FINDS WITH A PROFESSIONAL FORAGER & CHEF

When she’s not cooking or preserving, Annie’s in her urban garden. She loves to work with her hands and enjoys reading, knitting, sewing, and spending time outdoors.

May 2010

sewing shop in my neighborhood has a chalkboard in the window with a handwritten message along the lines of “Don’t throw it out! Let us see if we can fix it.” As I passed by recently, I realized that this “sign of the times” was, perhaps, a business opportunity for them. Although I was raised to have my shoes repaired and clothing mended versus just getting rid of them or, heaven forbid, throwing them out, I don’t know how many others live this way. At least maybe they didn’t before the economy took a downturn. As you have no doubt noticed, in today’s financial climate, the majority of people are being much more conservative with their funds. With major purchases they want value, they are thinking twice about true necessities, and are trying to make the most of their current possessions. With all that brewing, who wouldn’t want something for free? This is how I view wild foraging — getting food for free. If you school yourself in plant identification enough to know what is safe to eat, there is a staggering array of free flavors lingering on our roadsides and in our woods (try to avoid high-traffic areas where roadsides may be polluted.) Last spring I finally had an opportunity to delve into Euell Gibbons’ classic wild food reference and identification guide “Stalking the Wild Asparagus.” He recalls growing up poor and scouring the woods and rivers for sustenance. He reminisces about hosting “wild parties” where he would create a tempting spread of foods almost solely from the immediate wilderness. Although I’m not ready to declare “I eat weeds and trees” like Mickey Robinson from the public broadcasting filler, I have savored some surprisingly delicious wild eats. I strive to expand my urban homesteading skills each year, but 2009 was the year that I finally, more seriously, explored wild foraging. Around Mother’s Day, I picked violets from the yard to make violet jam. Mid-spring found me digging ramps (wild leeks) on my side of town. Early June, I picked catnip along hillsides to dry for a soothing tea. In July, I was practically hanging from the mulberry trees in the park and scratched up beyond recognition from picking black raspberries by the lakefront. I gathered enough fruit to freeze two pints of mulberries and three pints of black raspberries — not a bad haul for free considering the premium on local berries. I definitely plan to gather wild fruit again this year and will carry

on until my daughter, the bucket holder, feels too embarrassed to tag along (“Mom, why do we have to gather food in the park?” I imagine her saying as she hides behind her hair as a ’tween). This year I would also like to try seeking out wild asparagus, making sumac-ade, and grinding acorns into flour or meal. My favorite wild find last season was grape leaves. Brining my own had been on my checklist for years after I saw a friend’s ancient grape arbor, but I learned that a local Greek family had dibs on the young leaves every spring. I found a prolific patch along a nearby walking path and made that my go-to area for this preserving project. Ideally, grape leaves should be harvested in June when they are full-size but still tender. I plan to enjoy the last of the leaves I put up last spring with the first salad from our garden — spinach from the cold frame, broadleaf sorrel from the herb garden, chives for a vinaigrette, maybe a poached local egg. It’s not necessarily the most harmonious salad, but magical nonetheless because it’s eaten after enduring seemingly endless gray spring weather and, therefore, with much anticipation.

Pickled Grape Leaves Yield: 1 pint

About 30 tender, light green grape leaves, stemmed 2 teaspoons canning and pickling salt 4 cups water 1 cups water plus 1/4 c. bottled lemon juice Measure 2 teaspoons salt and 4 cups water into a large saucepan, and bring to a boil. Add grape leaves, and blanch them for 30 seconds. Drain. Stack the leaves in small piles of about 6 each, and roll the stacks loosely from the side. Pack into a clean, hot pint home canning jar, folding the ends over if necessary. In a small saucepan, bring to a boil 1 cup water and 1/4 cup lemon juice. Pour the hot liquid over the rolled leaves, leaving 1/2-inch headspace. Remove bubbles with a rubber spatula. Wipe jar rim with a clean, damp cloth. Cap jar with a pretreated lid. Adjust lid. Process in a boiling water canner for 15 minutes for pints. Note: These leaves are not salty and will not have to be rinsed before stuffing them.

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Local Eating Hint: Gardening season is upon us and this may be the biggest year in decades for home gardens, especially in urban areas. Last year, the Victory Garden Initiative had a gardening blitz and will again over Memorial Day weekend. Check out their website for more information: www.thevictorygardeninitiative.com. Even if you don’t have a yard, there are now many vegetable and fruit varieties (from tomatoes and okra to strawberries and pumpkins) that you can grow in containers. Ask your local urban farmer, garden center, or gardening neighbors for advice on which kinds could work for you. It’s also time to shine up your preserving equipment — dust off your hot water bath canner, check the gasket on your pressure canner and get the gauge calibrated. Make a list of the staple items you’d like to see in your pantry come October. If you haven’t yet learned this domestic skill, seek out an introductory course at one of the many locations offering classes this season — Urban Ecology Center, St. Matthew’s Lutheran Church in Wauwatosa, the Fondy Farmers’ Market, or the Milwaukee Public Market.

Stuffed Grape Leaves with Lamb Adapted from “Nourishing Traditions” by Sally Fallon Serves eight

1 pint (about 30-36) home-preserved grape leaves (or store-bought, rinsed) 3 large onions, finely chopped 1/4 cup grape seed oil 1 cup cooked brown rice 1 pound ground lamb, browned 1 cup fresh dill, chopped 1/2 cup fresh parsley, chopped 1 bunch green onions, chopped Juice and zest of 2 lemons Salt and pepper to taste Spread grape leaves on paper towel to drain. Sauté onions in oil until soft. Remove from heat and stir in remaining ingredients. Place the grape leaves on a board, shiny sides down, and put 1-2 tablespoons of lamb-rice mixture in the center of each leaf. Fold the sides of the leaves to the center, then roll them up tightly, starting from the stem end. Squeeze slightly in your palm to secure. Steam the rolled grape leaves, seam side down, in a covered kettle for 45 minutes to 1 hour. Serve with lemon wedges and yogurt sauce (see recipe that follows.)

Yogurt Sauce Makes 1 cup

3/4 cup plain, whole milk yogurt 2 tablespoons lemon juice 2 tablespoons water 2 cloves garlic, peeled and mashed Salt to taste Blend yogurt, lemon juice, water and garlic together and season to taste. photo: Annie Wegner

Local Sources: Lamb: Pinn-Oak Ridge Farms, N5784 Johnson Road, Delavan, (262)728-9629, wisconsinlamb.com. Steve and Darlene Pinnow sell flavor. Their trademarked Wisconsin Lamb is hormone and antibiotic free, processed and packaged fresh several times a week. They sell custom cut orders direct or one can purchase their meat at several local groceries. Yogurt: Sugar River Dairy, N7346 County Highway D, Albany, (608) 938-1218. Sugar River Dairy is a family-owned and operated farm producing fresh, small batch yogurt with milk from a single local dairy farm. Their cows are pastured and rBGH-free. Their plain whole milk yogurt has a balanced flavor and creaminess; it can be enjoyed without any embellishment or as a garnish to soups or used in sauces. In the winter it’s sold at the Milwaukee County Winter Farmers’ Market and can otherwise be purchased at Outpost. Grape Leaves: Look along walking paths and in wooded areas for full-grown, tender leaves. Pick the biggest ones you can find and wash them thoroughly before processing.

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May 2010 17

Dan Nauman: Expressions In Iron. Through Jun. 27. Villa Terrace

Perennial Plant Sale May 22, 8 a.m. Wisconsin State Fair Park, DNR Enclosure Area, 84th St. and Greenfield Ave. Sale proceeds benefit UWExtension Horticulture Education. Herb Faire and Plant Sale May 22, 9 a.m. Boerner Botanical Gardens, 9400 Boerner Dr., Hales Corners. 262-242-3866 or 262-375-866. Sponsored by Herb Society of America-Wisconsin Unit. Paddlefest May 22 and 23. Test paddle more than 100 canoes and kayaks on the Milwaukee River. Attend guided paddles, slide shows, clinics and seminars. Laacke and Joys, 1433 N. Water St. 271-7885. (See ad page 11) 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.

Lectures & Seminars

May 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

May 2010

Victory Garden Initiative Work Day May 1. Work begins May 1 to create one of Bay View’s largest gardens at the corner of Burell and Deer Sts., a portion of which will be dedicated to food pantries. Those interested in taking advantage of a plot and/or helping with the work are encouraged to call Melissa Tashjian, 773-383-9279 or e-mail: <mtash34#yahoo.com> Spring Green Fair and Expo May 1, 9 a.m. Team Green of Alverno presents a day of shopping, education and inspiration exploring personal and environmental wellness and community. Location and information, 262-707-8065. Contra Dances May 1, 7 p.m. Lessons and dance with live music and caller. Prairie Hill Waldorf School, N14 W29143 Silvernail Rd., Delafield. 560-1438. Leigh’s Hats for Gilda May 2, 2 p.m. A hat-decorating fundraiser benefiting Gilda’s Club of Southeastern Wisconsin and the Center for Spiritual Living. 790 N. Van Buren St. 727-2355. Milwaukee Area Resources for Vegetarianism Potluck dinners. Friends Meeting House, 3224 N. Gordon Pl. 962-2703. • May 2, 5 p.m. Raising Vegetarian Pets. • Jun. 6, 5 p.m. Non-Dairy Ice Creams. Urban Ecology Center 1500 E. Park Pl. 964-8505. • May 2, 2 p.m. Food Matters. Film screening. • May 8, 10 a.m. Composting Workshop. • May 8, 1 p.m. Vermicomposting Workshop. • May 11, 6:30 p.m. Victory Garden Initiative. • May 12, 6 p.m. Friends of Real Food: What’s For Dinner? • May 13, 5:30 p.m. Introduction to Home Cheese Making. • May 16, 2 p.m. Food Inc. Film screening. • May 18, 7 p.m. Introduction to Food Preservation. • May 24, 6:30 p.m. Transition Milwaukee. • May 24, 7 p.m. Amy Lou Jenkins Book Launch & Reading. Open House and Grand Opening May 20, 5:30 p.m. Tour our new location; enjoy demos, music and light refreshments. Register to win ayurvedic body work sessions. Bring ayurveda, yoga, beauty and balance into your life. Kanyakumari Ayurveda and Yoga Wellness Center, GreenSquare Center for the Healing Arts, 6789 N. Green Bay Ave. Glendale. 755-2858.

Friends of Boerner Botanical Gardens 9400 Boerner Dr., Hales Corners. <boernerbotanicalgardens.org> 525-5656. • May 1, 9 a.m. Get in Gear! Garden Tool Time. • May 5, 12, 19 and Jun. 2, 9:30 a.m. Beginning Ikebana. • May 6, 13 and Jun. 3, 9:30 a.m. Intermediate Ikebana. • May 6, 6:30 p.m. Organic Vegetable Gardening. • May 9, 10 a.m. Mother’s Day Brunch. • May 19, 6:30 p.m. Melinda Myers Garden Walk. • May 26, 6:30 p.m. Night Garden Walk. Hayden House of Healing Register, 793-4168. <www.tallyhayden.com> • May 1, 11 a.m. Organic Foods Detox/Weight Loss Program. Art & Soul Gallery, 5708 W. Vliet St. • May 17, 6:30 p.m. Higher Brain Living: Shifting humanity from lower brain to higher brain living! Awaken Higher Brain Living Center, 231 E. Buffalo St. St. Francis Public Library 4230 S. Nicholson Ave., St. Francis. 481-7323. • May 3, 10 a.m. Hearing With Care. • May 4, 4 p.m. Teen Advisory Group. • May 7, 14, 21 and 28, 9 a.m. Time for Tots Drop-In. • May 11, 3:45 p.m. Afternoon with the Movies. Creative Living Country Retreats Mukwonago. Location and information, 940-2805. • May 3, 6:30 p.m. Share Vegetable Gardens. • May 5, 10 a.m. Reiki 1. • May 8, 11 a.m. Women’s Retreat. • May 13, 27, Jun. 10 and 24, 6:30 p.m. Listen and Receive. • May 15, 11 a.m. Intuition Day Retreat. • May 16, 10 a.m. Reiki 2. • May 22 and 23. Transformations Weekend Retreat. • May 29 and 30. Relaxation Weekend Retreat. Your Sacred Journey 10946 W. Forest Home Ave., Hales Corners. 529-5915. (See ad page 49.) • May 4, 6 p.m. Basic Psychic Protection. • May 7, 6 p.m. Reiki Level 1. • May 8, 10 a.m. Psychic Fair. • May 10, 6 p.m. Intro to Dream Analysis. • May 13, 6 p.m. Reading Signs and Omens. • May 15. Despatcho Class. • May 18, 6 p.m. Accessing Your Akashic Record. • May 19, 6 p.m. Reiki Level 2. • May 26, 6 p.m. Reiki Level 3. The Healing Place 10500 N. Port Washington Rd., Mequon. 262-241-5056. • May 4, 6 p.m. Relationship Astrology. • May 8, 10 p.m. How the World Will Be Impacted by Our Choices. www.exchange.typepad.com

• May 22, 10 a.m. Ethics and Business Aspects of Energy Healing. • May 23, 10 a.m. Developing a Spiritual Practice to Enhance Healing. • May 28, 6:30 p.m. Drumming Circle. • May 29, 10 a.m. Spiritual Discussion Group. Peaceful World Reiki Deb Karpek, presenter. 529-2982. Call for location. (See ad page 57.) • May 2 and 9, noon. Reiki Level 2 at UW-Waukesha. • May 16, 9 a.m. Reiki Master Teacher. Introductory Iyengar Yoga Class May 2, 1 p.m. Riverwest Yogashala, 731 E. Locust St. <riverwestyogashala.com> 963-9587. GreenSquare Center for the Healing Arts 6789 N. Green Bay Ave., Glendale. 292-3900 Ext. 203. (See ad page 47, 57) • May 4,11and 18, 10:30 a.m. Mind-Body-Spirit Integration, Balance and Relaxation. • May 5, 6:30 p.m. Light Weight Wellness. • May 5, 6:30 p.m. Trigger Points Therapy. • May 7, 9:30 a.m. Reiki 2 Advanced Training. • May 11, 6:30 p.m. Seven Sacred Ceremonies. • May 12, 6:30 p.m. Aroma Therapy. • May 12, 6:30 p.m. Lotus Heart Guided Meditation. • May 13, 6:30 p.m. Reiki Circle. • May 14, 15 and 16, 9 a.m. Core Synchronism Level 1. • May 19, 6:30 p.m. Active Meditation Through Drumming. • May 19, 6:30 p.m. Advanced AIS to Reduce Knee Pain. • May 20, 4:30 p.m. GreenSquare Open House. • May 27, 6:30 p.m. Women’s Full Moon Circle. UW-Extension Horticulture Education Center Boerner Botanical Gardens, 9400 Boerner Dr., Hales Corners. 525-5638. • May 4, 1 p.m. Update Your Home Landscape. • May 18, 1 p.m. Vegetable Garden Planning and Soil Prep. Nutrition and Neurotransmitters. May 4, 6:30 p.m. Explore locally available treatments and therapies for children with ADHD, sensory integration problems, learning disorders and autism. Scott Theirl, M.D. presenter. Mequon-Thiensville Library, 11345 Cedarburg Rd., Thiensville. 800-385-1655. UWM Planetarium 1900 E. Kenwood Blvd. 229-4961. • May 5, 12:15 p.m. Sisters: Venus and Earth. Free. • May 7, 7 p.m. Life of a Star. • May 12, 12:15 p.m. The Red Planet. Free. • May 19, 12:15 p.m. Cruising Asteroids. Free. Theosophical Society 1718 E. Geneva Pl. 962-4322. • May 5, 7 p.m. White Lotus Day Celebration. In memory of Helena Petrovna Blavatsky • May 12, 7 p.m. The Question of Evil: Study Group • May 19, 7 p.m. A Potpourri of Historical and Spiritual Ideas. Independence First 540 S. First St., Rm 101. Register, 226-8389. • May 6, 2:30 p.m. Getting It Together: Being Organized. • May 13, 2:30 p.m. Feeling Overwhelmed? Deal with Stress! Help and Healing Introduction to the teachings of Bruno Groening. Information, Barb, 375-4131. • May 6, 7 p.m. and May 7, 3 p.m. Marquette University, Raynor Conference Center, Beaumier Suites R060 A, 1355 W Wisconsin Ave. • May 24, 7 p.m. Unity Church, 4750 N. Mayfair Rd. Vision Board Workshop May 7 and 21, 7 p.m. See your dreams, positive thoughts and goals. Location and information, Mary, 839-0373. Patterning Your Life for Wholeness May 8, 9:30 a.m. Edgar Cayce Information. Peter VanDaam, presenter. Brookfield Knights of Columbus Hall. Sponsored by Milw. Area A.R.E. 262-968-3598.

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Tamarack Waldorf School 1150 E Brady St. Register, 277-0009. <www.tamarackwaldorf.org> • May 11, 7 p.m. Waldorf Information Evening. • May 20, 9 a.m. Waldorf Classroom Observation. Curriculum and philosophy discussion to follow. Kindred Spirit Center 2312 N. Grandview Blvd., Waukesha. 262-544-4310. • May 12, 6:45 p.m. Spirit and Meaning. • May 19, 6:30 p.m. The Wesak Festival. • May 26, 6:45 p.m. Career and Money. Pleasure of Breath and Body Mastery May 14 to 17, 7 p.m. A breathwork weekend. Transformations, 4200 W. Good Hope Rd. 351-5770. (See ad page 55.) Center of Light 1841 N. Prospect Ave. 248.7405. <Milwaukee.CentersOfLight.org> for full listing of events. • May 15, 10 a.m. Body-Mind-Spirit Class. • May 15, 10 a.m. Creating Your Life Using the Laws of the Universe. • May 20, 7:30 p.m. Higher Worlds. • May 22, 10 a.m. All You Need Is Love. • May 24, 7:30 p.m. Meditation and Mystical Tea. • May 28, 7:30 p.m. Conscious Movie Night: The Cove. Father Hans Koenen Lectures Village Church, 130 E. Juneau Ave. Register, 228-9282. • May 19, 7 p.m. Marc Chagall: His Life Story and the Influence of His Jewish Background on His Art • May 22, 10 a.m. The Three Infant Narratives of the Gospel of Luke: Vehicles of the Evangelist’s Teaching. Designing a Wakeful, Compassionate Life. May 21. Acharya Fleet Maull. Milwaukee Shambhala Center, 2311 N. Oakland Ave. 277-8020.

Performing Arts The Sweetest Swing in Baseball Through May 2. A production of Milwaukee Chamber Theatre. Broadway Theatre Center’s Cabot Theatre, 158 N. Broadway. 291-7800. American Fiesta Through May 23. A production of Renaissance Theaterworks. 158 N. Broadway. 273-0800. UWM Peck School of the Arts Recital Hall, 2400 E. Kenwood Blvd. 229-4308. • May 1, 3 p.m. Flute Studio Recital. • May 2, 7:30 p.m. Woodwind Chamber Music Series. • May 5, 7:30 p.m. Violin Studio Recital. • May 9, 3 p.m. UWM Jazz Lab Combos. Helen Bader Concert Hall, 2419 E. Kenwood Blvd. 229-4308. • May 2, 3 p.m. UWM Youth Wind Ensemble. • May 4, 7:30 p.m. Woodwind Ensembe and Symphony Band. • May 6, 7:30 p.m. UWM String Orchestra. • May 7 and 8, 7:30 p.m. UWM Choirs Spring Concerts. • May 14, 7:30 p.m. Dance Department Hip Hop Showing. • May 23, 3:30 p.m. Ode to Common Things. • May 24, 7 p.m. String Academy of Wisconsin. Shining Stars May 2, 3 p.m. Waukesha Symphony Orchestra. Shattuck Auditorium, 218 N. East St., Waukesha. 262-547-1858. Hay Fever May 4 to 9. UWM Peck School of the Arts Theater Department. Mainstage Theatre, 2400 E. Kenwood Blvd. 229-4308. Wisconsin Singer/Songwriter Series Unitarian Church-North, 13800 N. Port Washington Rd., Mequon. 262-284-5254. • May 7, 7:30 p.m. Eric Lewis, Tommy Burroughs and Jimmy Davis. • May 22, 7:30 p.m. Buddy Mondlock. Trip to Bountiful May 7 to 16. Acacia Theatre Company. Concordia University, Todd Wehr Auditorium, 12800 N. Lake Shore Dr., Mequon. 744-5995.

Amir Elsaffar and Istathenople May 8, 7:30 p.m. Performance by Present Music with guest artist Amir Elsaffar. Turner Hall Ballroom, 1034 N. 4th St. 271-0711. La Catrina Quartet May 14, 7:30 p.m. Latino Arts Auditorium, 1028 S. Ninth St. 384-3100. Ex Fabula All Stars May 14, 8 p.m. Storytellers. Turner Hall, 1032 N. 4th St. 286-3663. 26 May 14 to 16. Baroque opera, contemporary dance and silent film collide in a fantasy inspired by 26 Italian songs and arias. Presented by Milwaukee Opera Theatre. Danceworks Studio Theatre, 1661 N. Water St. 277-8480. Spring Departures May 21 and 22, 7:30 p.m. Danceworks Performance Company performance. Danceworks Studio Theatre, 1661 N. Water St. Karan Casey Band May 22, 7:30 p.m. One of the most original and influential voices in Irish music, Karan previously was the vocalist with Irish group Solas. Irish Cultural and Heritage Center, 2133 W. Wisconsin Ave. 345-8800. <www.ichc.net> Spring Fling May 22, 7:30 p.m. Master Singers of Milwaukee. Schwan Hall, 8815 W. Wisconsin Ave. 542-1154. MacDowell Club of Milwaukee Closing Concert May 23, 7:30 p.m. Nancy Kendall Theater, Cardinal Stritch University, 6801 N. Yates Rd., Fox Point.

Visual Arts & Media I’ll Fly Away May 2. Paintings and Etchings of Stacey Williams-Ng. Anaba Tea Room, lower level, Garden Room, 2107 E. Capitol Dr., Shorewood. 414-963-1657. The Taming of the Shrew May 1 and 2. Presented by Goats and Monkeys. Live Artists Studio, 228 S. First St., #302. Forward: A Survey of Wisconsin Art Now Through May 19. Charles Allis Art Museum, 1801 N. Prospect Ave. 278-8295. In the Balance Through May 29. The works of Amanda Gerken, Josie Osborne and Heather Wiedeman. Walkers Point Center for the Arts, 839 S. 5th St. 429-0981. 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. Villa Terrace Decorative Arts Museum 2220 N. Terrace Ave. 271-3656. • Through Jun. 27. Dan Nauman: Expressions In Iron. • May 2, 10 a.m. The Genera Consort. Performance at Cafe Sopra Mare. Wearable Art Show May 1, 9:30 a.m. Clothing, handbags, jewelry, felt, appliqued jackets. Scholarship benefit of Shorewood Woman’s Club. 3920 N. Murray Ave., Village Center, Shorewood. 964-2007.

{ Move } Exchange calories for fun Fox Run, 5K Walk/Run May 22, 9:30 a.m. Walk or run along the lakefront in beautiful Bay View. Register by May 17 at www.powerofdivas.org Free for children under 12. Support the PODS: Power of Divas through Shaping and Conditioning. South Shore Park.

May 2010 19

Recreational Kayaking Basics

May 27 • 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.

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 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.

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

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

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

Featured Instructor: Sherri Mertz, owner of SherriKayaks, has been a kayak instructor

since 1998. For over ten years, Sherri managed the Camping and Paddlesports department for Laacke & Joys. She is a sea kayaker, whitewater kayaker and canoeist with more than 20 years of paddling experience. Sherri is certified by both the British Canoe Union (BCU) and the American Canoe Association (ACA).

Register at any Outpost location or by phone: (414) 431-3377 ext. 110. For complete information on workshops, instructors, and other workshop opportunities, please visit our website: w w w . o u t p ost.coop/ed-workshops.html 20

May 2010

www.outpost.coop

YOUR CO-OP! Outpost Natural Foods Cooperative • May

Outpost – Bringing on the local for Forty Years! Rochdale Farms Artisan Aged Goat cheese

$13.99/lb. Rochdale Farms A Living Tribute to Cooperative History

he friendly folks at Rochdale Farms* have harnessed the creative genius of artisan crafters in their new line of cheeses, made locally in Wisconsin and Minnesota and found exclusively in local co-ops, like Outpost!

Rochdale Farms Cave Aged Blue Crafted in a cooperative effort between PastureLand Co-op of Wisconsin and Faribault Dairy of Minnesota. Extraordinarily sweet and creamy, this is an organic, raw milk blue cheese that’s been cave-aged in the famous Faribault caves of Minnesota. It makes for an excellent dessert course with a drizzle of honey and a crispy baguette.

Loc

Local = Wisconsin

• Regi

al on

A semi-firm, aged cheese made from the milk of goats in and around Vernon County, Wisconsin and is crafted by Tom Torkelson at K&K Creamery in Cashton, Wisconsin. Fruity, creamy and zesty, this aged goat cheese packs amazing flavor without a lot of the traditional goat “punch.”

Regional = Minnesota, Iowa, Michigan, Illinois, Indiana

vorite

Look for the Local and Regional Favorite signs in every department!

(1549)8/06

Looking for the best products? Then look for our new Staff Picks Signs!

$15.99/lb. Rochdale Farms Seasonal Cellar-Aged Gouda A complex, deep and nutty Gouda. Produced by Edelweiss Graziers in Monticello, Wisconsin, the milk of grass-fed cows ages spectacularly, allowing the curing or cellar-aging to continue for two years. A few slices of this oh-so-gouda paired with a pear makes for a delectable dinner!

$16.99/lb. * The Rochdale Farms label is named in honor of the Rochdale Society of Equitable Pioneers from Rochdale, England. In 1844, the Pioneers launched a member-owned co-op selling butter, sugar, flour, oatmeal and candles. Within a short time the idea of cooperation took hold; today every food cooperative can trace its roots back to the Rochdale Pioneers!

www.outpost.coop

It’s simple - Outpost staff knows what’s good and they’re here to shout about it! Throughout the stores, look for our new Staff Picks signs. They’ll guide you to all of our favorites and who knows, maybe you’ll discover a new favorite too?! May 2010 21

Get the skinny on vegan!

et’s be clear. A vegan diet is not one based solely on eating vegans. Cynics aside, and very simply put, a vegan diet is comprised of only consuming foods derived from the plant kingdom. Animals and invertebrates are free to live without the interruptions and hardships humans can bring upon them. Truth be told, healthy vegans are here to stay! Many vibrant, active people thrive on a vegan diet. However, there are as many truths and myths surrounding a vegan diet as there are bean-based recipes. It is neither dangerous, frivolous or elitist nor a magic cure-all. Our hope is to help clarify what a vegan diet is, how people can benefit from it and what to watch out for to ensure that balance and vitality is achieved.

Myth: Vegans are usually iron deficient. Truth: Iron deficiency is no more common among vegans than any other group. Dairy products can actually inhibit the absorption of iron. Many plants are rich in iron, such as dark green leafy vegetables, beans and lentils. Myth: Vegan diets are okay for adults, but not for children. Truth: Vegan diets can offer good nutrition for children at any stage of development. They may actually have a better intake of some nutrients, though, without careful planning, they can fall short on a few others. Myth: Dairy foods cause bone loss, so vegans, who don’t consume dairy foods, have lower calcium needs than others. Truth: It’s two – two – two myths in one! First of all, there exists no evidence that dairy foods cause bone loss. Second, the jury is still out on whether vegans can safely lay off the calcium supplements. All of us need to be vigilant about getting enough calcium from diet, fortified foods and supplements. Myth: Since vegans don’t drink milk, they can’t get enough calcium without added supplements. Truth: Staying on the subject of calcium, calcium-rich plant foods, like almonds, broccoli and oranges, can benefit everyone. And most people, no matter what their diet preference is, do not meet daily calcium needs without fortified foods and supplements. Myth: Organically grown plants provide vitamin B12. Truth: Vitamin B12, necessary for the proper functioning of the brain and nervous system and vital for the formation of blood, can be deficient with a vegan diet due to poor sources of it in plant-based foods. Best sources are from animal and fish based proteins. There is no evidence that organically grown 22

May 2010

plants contain B12. Err on the side of caution and supplement with B12. Myth: Vegans need to consume combinations of plant foods to meet protein needs. Truth: According to the American Dietetic Association along with vegan nutrition experts, a vegan diet that contains adequate calories and a variety of foods will naturally contain ample protein. Variety is the spice of life! Myth: Vegan diets cause eating disorders in teen girls. Truth: Eating disorders arise first, then teens resort to special diets to further control the intake of food. Teens can thrive on a vegan diet, provided they get ample calories and a variety of foods. Parents may need to monitor this to make sure this is happening. And supplement with B12! Myth: Vegan diets are fattening because they are so high in carbohydrates. Truth: Genes are just as important as food intake in determining body type and size. A plant-based diet is rich in complex carbohydrates and fiber and can be beneficial for weight control. www.outpost.coop

Myth: You will automatically lose weight on a vegan diet because it’s so low in fat Truth: One gram of fat is equal to 9 calories, regardless of whether it’s origin is plant or animal. You lose weight because you use up more calories than you consume. Eating a low fat diet is not an automatic green light to weight loss. Excess dietary sugar is stored as fat in the body. Myth: Our ancestors ate meat, so vegan diets aren’t natural Truth: What’s “natural” in today’s modern diets? Most of us aren’t gnawing on raw meaty bones or hunting for wild greens like early humans. Grains and dairy came on the scene along with agriculture about 10,000 years ago. Rather than “natural,” let’s agree that vegan diets support good health and keep animals free to be, well, animals! Adapted from Virginia Messina, MPH, RD, a leading dietician and national lecturer who is also vegetarian, as supplied by Outpost nutritionist, Judy Mayer

How to make the best ever Vegan Mac ‘N Cheese

http://tinyurl.com/y93krey

Considering a vegan lifestyle? Outpost’s nutritionist Judy Mayer DTR can help you establish healthy dietary needs and provide you with resources for recipes and meal plans! Call (414) 431-3377 ext. 118 to schedule an appointment.

Tofu Lettuce Wraps Serves 8 - 10 Perfect for lunch or as an evening appetizer. The cool, crunchy lettuce makes a nice contrast with the warm, savory filling. For added fun, have family or guests roll their own wraps. Serve with a delightful Pinot Grigio and a simple side of cashews.

Ingredients 1 head red leaf lettuce or Napa cabbage 1 package extra firm tofu (drained) Salt and pepper Red pepper flakes Tamari, soy sauce or Braggs Liquid Aminos 3 tablespoons canola oil 3 tablespoons garlic, minced 2 tablespoons ginger, peeled and grated 2 1/2 cups shitake mushrooms, chopped 1 Preheat oven to 350 degrees. 2 Wash and dry the lettuce or cabbage and pull off pieces about the size of your palm. Set aside. 3 Dice the tofu and spread onto a lightly oiled cookie sheet. Lightly sprinkle with salt, pepper, red pepper flakes and soy sauce. Bake for 35-45 minutes. 4 Just prior to removing tofu from the oven, heat a wok or sauté pan over medium heat, add the oil, garlic and ginger. Saute for about 3 – 5 minutes or until soft, stirring constantly to prevent burning. Add the mushrooms and continue cooking for 10 – 12 minutes, or until the mushrooms release their liquid. Adjust seasonings for taste. 5 Add the tofu and continue to sauté until tofu is heated through, about 2-5 minutes. Remove from heat. Spoon the mixture into the lettuce leaves and roll them up one at a time, burrito style. Serve immediately. Enjoy! Per serving: 134 calories, 8.9g fat, 0.9g sat fat, 51.1 mg sodium, 9.2g carbohydrate, 7.1g protein, 1.5g fiber Adapted from http://vegweb.com

Memorial Day Hours All three Outpost locations will be OPEN Monday, May 31 • 7am–9pm www.outpost.coop

May 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…

weekly sales on your favorite fresh items! Amy shopping at Outpost on State Street.

“I

love Outpost for many reasons. Specifically, I am impressed by Outpost’s commitment to growing a stronger local economy through their relationships with local suppliers like Sassy Cow Creamery from Columbus, Wisconsin and 3g Organics from Walworth, Wisconsin. Sassy Cow eggnog was a holiday delight and Goody hot fudge and caramel are wonderful sundae and popcorn toppers! They also make excellent hostess gifts! I am proud to support Outpost’s investment in local vendors.” Amy Mizialko – Outpost Owner

Are you a new owner of Outpost? Would you like to learn more about us?

Outpost Owners – It’s Movie Time! Join Outpost’s Board of Directors for a FREE film and conversation about the movie, Mad City Chickens.

When: Tuesday, May 18, 2010 6:30-9:30 pm

Where: Outpost’s Bay View Community Room, 2826 S. Kinnickinnic Ave.

Try attending the New Owner Orientation being held on Thursday, May 20 from 6pm – 8pm at Outpost’s Capitol Drive Mad City Chickens is a somelocation. You’ll learn about Outpost history, owner benefits, and times wacky, sometimes serious look at the people who keep urban chickens in their backyards in Madison, Wisconsin. From The Seven International Cooperative Principles. chicken experts and authors to a rescued landfill hen —and even a Each orientation will also include an hour-long store tour given mad scientist and giant hen taking to the streets—it’s a humorous and heartfelt trip through the world of backyard chickens. by Outpost’s-own nutritionist, Judy Mayer, DTR! This orientation is free and open to all Outpost owners. To attend please call Mari Niescior, Cooperative Relations Director, by May 18, 2010. Please be prepared with your Outpost Ownership number when you call. (414) 431-3377 x121.

May 2010

Enjoy complimentary apple cider and Jane’s popcorn, courtesy of Outpost. Space is limited to 35 people for this free event, so please register in advance with our Bay View service desk by calling (414) 755-3202.

www.outpost.coop

May 1 – 13, 2010 ZEVIA Natural Zero Calorie Soda

BOIRON Sabadil

ALTER ECO FAIR TRADE Organic Olive Oil

ANNIE’S HOMEGROWN Pasta & Cheese Dinner

6 pack, select varieties

60 tab.

ALTER ECO FAIR TRADE Jasmine Rice

BARBARA’S BAKERY

6 oz. AMY’S

2/$6

12.7 oz., select varieties BLUE DIAMOND Almond Drink

16 oz., select varieties

13-16 oz., select varieties

32 oz., select varieties

15.4 oz., select varieties

CASCADIAN FARM Organic Granola Bars

DA VINCI Pasta

EQUAL EXCHANGE FAIR TRADE Organic Chocolate Bar

CASCADIAN FARM Organic Fruit Spread

2/$5

4.29

3.99

3.49

7.29

16.99

1.89

4/$5

1.99

99¢

12 ct., select varieties

1 pound bags

3.5-4 oz., select varieties

10 oz., select varieties

EQUAL EXCHANGE FAIR TRADE Organic Tea

EQUAL EXCHANGE FAIR TRADE Organic Tamari-roasted Almonds

EREWHON Organic Cereal

GARDEN OF EATIN’ Organic Blue Corn Chips

10-15 oz., select varieties

9 oz., select varieties

2.99

25 ct., select varieties the CO-OP advantage

4.99

5 oz.

2.99

2/$6

2/$5

May 2010 25

May 1 – 13, 2010 MARANATHA No-stir Almond Butter

3.99

12 oz., crunchy or smooth MARANATHA No-stir Peanut Butter

3.29

MUIR GLEN Organic Pasta Sauce

2.99

ORGANIC VALLEY NATURE’S GATE Shampoo or Conditioner Organic Aseptic Milk

4.89

18 oz., select varieties

11.29

25.5 oz., select varieties

Other Nature’s Gate shampoos & conditioners also on sale

12 ct., 8 oz. size, select varieties

PAMELA’S Gluten-free Cookies

POPCHIPS Popped Potato Chips

ZUM Bar Soap

MOUNT HAGEN Organic Instant Coffee

7.25 oz., select varieties

3 oz., select varieties

3.5 oz., select varieties

MOUNT HAGEN Organic Coffee Packets

QUANTUM Sting Soothe

QUANTUM Buzz Away Towelettes

QUANTUM Buzz Away Extreme Spray

16 oz., crunchy or smooth

2.79

1.79

5.29

25 ct.

4.49

1 oz.

3.99

6.39

12 ct.

7.49

6.99

4 oz.

Sale runs May 1 – 13 • Some items may not be available in all stores 26

May 2010

the CO-OP advantage

May 1 – 13, 2010 LUNDBERG Rice Cakes

IAN’S Gluten-free Entrées

TRADITIONAL MEDICINALS Organic Women’s Tea

AURA CACIA Organic Milk & Oat Bath

Choose from Fish Sticks, Chicken Nuggets or Popcorn Dogs

16 ct., select varieties

1.75 oz.

QUANTUM Itch-Nix

CASCADIAN FARM Organic Frozen Fruit

CIAO BELLA Sorbet or Gelato

6 oz., select varieties

4 oz.

8-10 oz., select varieties

16 oz., select varieties

KASHI Frozen Entrées

LING LING Asian Appetizers

NASOYA Sandwich Spread

EMERITA Pro-gest Cream

1.99

4.49

3.39

2.29

8 oz. 8.5 oz., select varieties ORGANIC VALLEY Organic Shredded Cheese

4.99

3.99

3.29

3.39

2.79

2.99

3.29

19.99

9.5-10 oz., select varieties 11-13 oz., select varieties 14 oz., select varieties

2 oz.

BIOKLEEN Produce Wash

3.49

BIOKLEEN Auto Dish Powder

SAN J Brown Rice Crackers

WESTSOY Organic Soymilk

32 oz.

2.8-3.7 oz., select varieties

32 oz., select varieties

6.29

16 oz.

2.29

1.79

Sale runs May 1 – 13 • Some items may not be available in all stores the CO-OP advantage

May 2010 27

May 1 – 13, 2010 AURA CACIA Minneral Bath

EMERITA

2/$4

6.99

NORDIC NATURALS Children’s DHA

12.99

GREEN MOUNTAIN GRINGO Salsa

2.99

2 oz. 2.5 oz., select varieties

Other Emerita products also on sale

90 ct.

32 oz., select varieties

NORDIC NATURALS Arctic Cod Liver Oil

BROWN COW Whole Milk Yogurt

GOOD BELLY Probiotic Drink

KOZY SHACK Flan

8 oz., select varieties

6 oz., select varieties

32 oz., select varieties

2 pack

NANCY’S Organic Sour Cream

NANCY’S Organic Cream Cheese

SO DELICIOUS Coconut Milk Yogurt

GARDEN OF EATIN’ Organic Chili Lime Corn Chips

21.99

69¢

1.49

2.29

2.99

1.49

8 oz.

6 oz., select varieties

EREWON Organic Corn Flakes Cereal

WESTSOY Organic Soy Drink

1.49

2/$5 9 oz.

1.29

2/$6 11 oz.

32 oz. Sale runs May 1 – 13 • Some items may not be available in all stores

May 2010

the CO-OP advantage

May 14 – 31, 2010 SPECTRUM NATURALS Organic Olive Oil

9.99

MUIR GLEN Organic Canned Tomatoes

1.99

DREW’S Salad Dressing

2.29

ENVIROKIDZ Organic Gluten-free Panda Puffs Cereal

2/$6

25.4 oz.

28 oz., select varieties

12 oz., select varieties

7 oz., select varieties

GLUTINO Gluten-free Pretzels

BOIRON Sabadil

GLUTINO Gluten-free Cookies

GLUTINO Gluten-free Chocolatecovered Wafers

3.49

7.29

3.49

14.1 oz.

60 tab

10.6 oz., select varieties

4.6-7.1 oz., select varieties

ENVIROKIDZ Organic Crispy Bar

GLUTINO Gluten-free Crackers

GO RAW Super Chips

GO RAW Organic Snack Bar

6 oz., select varieties

4.4 oz., select varieties

3 oz., select varieties

1.2-1.8 oz., select varieties

GOOD KARMA Organic Rice Drink

FOOD SHOULD TASTE GOOD Tortilla Chips

HONEST TEA Organic Ready to Drink Tea

KETTLE CHIPS Potato Chips

6 oz., select varieties

16 oz., select varieties

5 oz., select varieties

2/$5

2/$4

32 oz., select varieties the CO-OP advantage

3.29

2/$4

3.49

3.29

2.19

10/$10 1.89 $

May 2010 29

May 14 – 31, 2010 LAKEWOOD Organic Pomegranate Blend Juice

LATE JULY Organic Bite Size Crackers

MOM’S BEST Cereal

2/$5

32 oz., select varieties

5 oz., select varieties

16-24 oz., select varieties

3 oz., select varieties

SAHALE Dried Fruit & Nut Blends

R.W. KNUDSEN Recharge Sport Beverage

R.W. KNUDSEN Spritzers

SPECTRUM NATURALS Canola Mayonnaise

2.79

2.99

2/$4

1.79

3.49

PROBAR Fuit & Nut Sports Bar

2.49

3.39

16 oz. 5 oz., select varieties

32 oz., select varieties

4 pack, select varieties

Other Spectrum mayonnaise products also on sale

ANNIE’S NATURALS Organic Ketchup

BADGER BALM SPF 30 Face & Body

Q.BEL Candy Wafers

RUDI’S ORGANIC BAKERY Organic Buns

Badger Balm SPF 15 also on sale

1.1 oz., select varieties

8 pack, select varieties

APPLEGATE FARMS Natural Turkey Dogs

APPLEGATE FARMS Organic Beef Hot Dog

ALEXIA Sweet Potato Fries

2/$5

12 oz.

16 oz.

15 oz.

2.89

11.49

24 oz., select varieties WOODSTOCK FARMS Organic Pickles

3.79

2.9 oz.

3.49

24 oz., select varieties

Other Applegate Farms products also on sale

89¢

4.99

Other Applegate Farms products also on sale

2.99

Other Alexia products also on sale

Sale runs May 14 – 31 • Some items may not be available in all stores 30

May 2010

the CO-OP advantage

May 14 – 31, 2010 PURELY DECADENT Organic Non Dairy Dessert

GOOD KARMA Organic Rice Dessert

1 pint, select varieties

10 oz., select varieties

AURA CACIA Foaming Bath

NELSON’S Hypercal First Aid Cream

2.99

2/$4

2.89

4.49

STAHLBUSH FARMS Frozen Vegetables

1.89

GREEN & BLACK Organic Chocolate Bar

2.49

3.5 oz., select varieties NORDIC NATURALS SHIKAI Omega 3 • Lemon Flavor Shower Gel

14.99

5.89

2.5 oz., select varieties

1 oz.

60 ct., select varieties

12 oz., select varieties

GREEK GODS Greek-style Yogurt

BROWN COW Low-fat Yogurt

69¢

KOZY SHACK Pudding

LIFEWAY Lowfat Kefir

24 oz., select varieties

6 oz., select varieties

4 pack, select varieties

NANCY’S Organic Cottage Cheese

STONYFILED FARMS Organic Yogurt

YVES Veggie Dogs

ZEN SOY Organic Soy Pudding

16 oz.

32 oz., select varieties

9.7 oz.

4 pack, select varieties

2.99

2.49

2.99

2.29

2.69

3.99

2.49

Sale runs May 14 – 31 • Some items may not be available in all stores the CO-OP advantage

May 2010 31

Join us for the Fair Trade Crawl! Saturday May 8th, Milwaukee will host the 3rd Annual Fair Trade Crawl. A fun-filled day promoting socially responsible shopping in this fair city of ours – the first in the United States to be named a Fair Trade City! What that means to you is that you can support local businesses who in turn support products that come from farms and suppliers that guarantee fair labor wages and safe working conditions for all involved. Fair Trade certification also ensures that farmers and producers are obeying high environmental standards and have access to educational resources for organic farming, water conservation, reforestation and democratic trade. This year, the Crawl’s theme is Fair Trade My Home, encouraging us to think about each room of our home and how we might incorporate fair trade into our entire lifestyles not just our coffee or chocolate.

Please join us at all three Outpost Natural Foods locations Saturday, May 8 ‡ 11 am – 5 pm We’ll be sampling Fair Trade delicacies, enlightening you with Fair Trade facts and handing out prizes to Crawlers who visit a certain number of participating locations

What is Fair Trade?

Fair Trade is an organized movement to help alleviate global poverty and promote sustainability. It aims at empowering marginalized producers and workers to become stakeholders in their own organizations and become economically self-sufficient. Put simply, your purchase of Fair Trade products supports – • A living wage for the producer • Investment in health care and education for producers and their families • Preservation of timehonored traditional, ecologically sustainable methods of agriculture and production • Cooperatives as a socially just way of doing business

See www.milwfairtrade.org for more details. Milwaukee Fair Trade Coalition

May 2010

www.outpost.coop

May is Gardening Month at Outpost! From seeds to tools and books to soil enhancers and natural pest control, we have what you’re looking for in one convenient location!

These and other select gardening books 10% OFF! The Garden Primer This completely revised Gardener’s Bible offers lessons on how to grow and tend more than 370 plants and their many varieties. It’s jam packed with useful information, old-fashioned common sense and a lifetime’s worth of experience! Regularly

$18.95

Original Organic Compost Hands down our favorite soil picker upper! A staff favorite for years, this doo makes your soil unbelievably rich. Great for container gardens too. Bonus – profits from the sale of each bag go to the charity! 12 lb. bag

$7.99

Unique Bedding Plants From great local suppliers These are not your big box hardware store plants. These are unique, dare we say precious, varieties that are hardy, delightful and just about guaranteed to make your garden different from the Jones’!

The Gardener’s A-Z Guide to Growing Organic Food

Assorted organic flowers, herbs or vegetables

Learn techniques that control over 201 pests and diseases organically, of course!

Choose from • Organic flowering bedding plants • Expanded varieties of herbs and vegetables

Regularly

$24.95

Starter Vegetable Gardens For the beginner gardener, a great book that gives 24 no-fail plans for small organic gardens. Start small by growing the foods your family loves, and expand your plant selection as your skills develop. Regularly

Father Dom’s Duck Doo

$19.95

$3.99 each

Maggie’s Herbs & Heirlooms Why we love Maggie’s - She’s local, organic, small and totally dedicated to growing unusual varieties that you can’t find in traditional garden centers. Maggie often uses seed from Seed Savers helping to preserve rare varieties.

West Star Farm Why we love West Star Farm – they’re organic, they’re family owned and they’re located nearby just outside of Madison, Wisconsin! They offer quality bedding plants in addition to organic produce and CSA subscriptions.

Botanical Interests Seeds • Large selection of certified organic varieties • Guaranteed to germinate • Untreated, GMO free • Each package offers tips and plant history • Family owned and operated

$1.69 to $4.99 per packet www.outpost.coop

May 2010 33

Immaculate Baking Co. Cinnamon Buns & Crescent Rolls • All natural, quick and convenient • Fresh baked from your oven in just minutes • No artificial ingredients • Delicious!

NEW Stirrings

$3.99

Tonic & Club Sodas Sweetened with pure cane sugar, not high fructose corn syrup, and no added artificial colors or flavors! 6.3 oz. bottles • 4 pk

$5.69

Bragg Drinkable Cider Vinegar Tonics Hippocrates prescribed apple cider vinegar mixed with honey for its health properties. Now you can enjoy Bragg organic apple cider vinegar in a convenient, tasty, and refreshing beverage. Many folks believe Bragg’s is loaded with energizing, healing, detoxifying, and cleansing qualities and it’s been one of our most popular brands here at Outpost for decades! 4 certified organic varieties – ginger spice, grape acai, honey apple, and apple cinnamon 16 oz.

NEW

Val’s Bakery Breads From Skokie, Illinois. Delicious traditional European rye breads! Choose from varieties like the light crisp crusted Darnitskiy Rye to hearty pumpernickel and Old Russian Rye. Selection varies daily. 1.5 lb. loaves

$3.99

NEW

$2.29

Broadway Bakery Breads

NEW Br a

Als o App avai le C lable G al l on i d e r V Size ineg ar

$17.9 9

Baked fresh in Milwaukee’s own 3rd Ward! Choose from a variety of sliced sandwich breads, baguettes, buns, and rolls. Selection will vary daily.

r hei hips! t s mis tato c t ’ Don de po ags ma z. b o d 2.5 han iz e Sna

99¢

2 lb. loaf

$3.59 – $7.49 34

May 2010

www.outpost.coop

Palermo’s Pizza

NEW

We are proud to partner with this historic local company that’s been in business since 1964! Did you know that Palermo’s designs its pizzas to cook perfectly in the average household oven? That’s why the crust comes out crispy and the cheese melty when you make ‘em at home! Primo Thin and Hearth Italia varieties

$5.15

Outpost’s Homemade Pork Chorizo Sausage

$2.89/lb.

Organic varieties

April 28 - May 13 only!

$6.29 day Ever y LOW s! pr ice

Ecologica Fair Trade Wines

La Campagne Granola Three new granolas from one of our local favorites. Choose from nuts and seeds, fruit blend, and chocolate cherry. 12 oz.

Just in time for Cinco De Mayo!

NEW

Argentinean Fair Trade AND organic wines Torrontes Chardonnay Citrus, green apples and tropical fruit flavors offer up a well-balanced flavor that’s great with seafood, salads and poultry. Malbec Syrah Plum, berry and a hint of nutmeg are the opening notes of this lush wine that finishes with a touch of vanilla. Try it with grilled foods and hearty pastas.

$15.49

$4.99

Homemade cakes for special occasions!

Specials from Bulk Foods Organic Cous Cous Whole Wheat or Semolina

$2.29/lb. Organic Raw Almonds California Grown

$5.99/lb. www.outpost.coop

Organic Dried Mangoes Mexico grown

All of our cakes are baked fresh in our central bakery with organic flours, butters and other wholesome ingredients. Even the delightful frosting colors are are all natural!

To order your special occasion cake, call or stop in at any Outpost location!

SAVE!

Save $5 on any custom decorated cake Please mention this coupon when ordering Offer expires June 15, 2010

$8.99/lb. May 2010 35

S a m p l e r

D a y

Customer Service Stars! Hooray for May! These stars love our shoppers –we asked them and they told us so! Plus we couldn’t resist asking our resident experts what they love to feature to kick off grilling season here in Southeastern Wisconsin.

We think May starts the “official” grilling season here in Wisconsin! So stop by and try • Outpost’s own Chicken Brats • Outpost’s made-from-scratch Picnic Salads • Fresh organic Strawberry Shortcake • Local Cheese and more!

Introducing Jackie Martin from Capitol Drive’s personal care department

saturd

2pm

11am

When asked what Jackie liked best about our Outpost customers she immediately replied without hesitation, “I truly like the diversity of our shoppers and the diversity of our staff.

May

All S tores

Grilling and picnic season is the time of year for brats and burgers, but I much prefer to make lamb on the grill!”

Introducing Jennifer ‘Jen’ Beckman from Bay View’s Fork in the Road Café “The best thing about our shoppers is that they’re from my community! They make me feel like home with all the caring and friendliness that they bring when they come in. I love our pork chops, chicken, sausages, hot dogs, heck, anything on the grill, and fresh fruit. But it’s not just for May, we live in Wisconsin so I’m ready to grill anytime!”

2826 S. KinnicKinnic Ave. BAy view 7000 w. StAte Street wAuwAtoSA 100 e. cApitol Drive MilwAuKee www.outpost.coop

•

open

daily

•

info

414.961.2597

Outpost Catering is your natural choice for Graduations, Weddings, Showers and more!

Introducing Kim Yencheske from State Street’s prepared foods department Kim has discovered that our shoppers are storehouses of knowledge, “ They are just full of wonderful and interesting information!” She’s also excited about getting out the grill for all sorts of food but thinks the best ending to a meal is a bowl of our fresh organic strawberries.

May 2010

For more info or to book your event call: (414)755-3202 x452 or visit us at outpost.coop www.outpost.coop

In an ideal world... …the public would understand that there really are homeless veterans…

he National Veterans for Peace organization was founded in 1985 and now has over 120 chapters across the U.S. of which Milwaukee is one. Each chapter can work on their own projects and goals, as long as they stay within the VFP guidelines. Milwaukee chapter 102 was chartered January 12, 2004, and the Homeless Veterans Initiative began in June 2008, “To seek justice for veterans and victims of war” from the VFP Statement of Purpose. Peace begins in the community and in finding justice for individuals who have fallen through the cracks. Please tell us about your Housing First program. We began The Housing First Program in November 2009 with the goal of having homes in which the Veterans could be placed while we started to connect them to whatever resource they needed help with. Sometimes they need help with filing a claim, employment or in many cases they just need a safe and secure home. We had found through working with homeless veterans that a lot of times we would begin a claims process that could take anywhere from 6 months to several years and then lose track of the individual. They still had to go through the daily hunt for food and a place to sleep each night and contact with them was not always possible. And often, if you miss a deadline of response to the VA your claim goes back to the bottom of the stack. We immediately saw that giving vets a place to sleep each night and the security of being in a safe drug and alcohol free environment did wonders in stabilizing the veteran and brought peace of mind, built self esteem and gave them confidence to put things back in order in their lives. What other services does Veterans For Peace offer war vets? Often, older war vets don’t even realize they have a pension that was earned for their service during war time. We have been able to get almost a dozen vets this pension which gives them the security of a monthly check. Veterans who have completed programs at the VA and Vets Place Central are referred to us when they are leaving and we can provide furniture, household items and food for their new apartments. You could call this “homeless veteran prevention.” What has been your most rewarding experience while you’ve been a part of Veterans For Peace?

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Dennis Johnson, Executive Director of Homeless Veterans Initiative A month ago a veteran who had been living homeless in Chicago for 13 years and then spent another year going through programs at the VA got his own apartment. We were there with food and furniture as he turned the key and stepped into the first place of his own after 14 years. The emotions were overwhelming. He was dancing and filled with such joy that you couldn’t help feel all that he felt. There’s story after story like this, and these moments are the most rewarding thing about this work…When you know what you’re doing has really helped someone. If you could have three wishes, they would be: 1. To get enough funding to do the necessary things to end homelessness among veterans 2. A large enough volunteer staff to carry out the necessary tasks that need to be done 3. To end homelessness among war veterans 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 Veterans for Peace on Wednesdays in May.

…the public would understand that there really are homeless veterans and that despite stereotypes, they do want to get their lives back ontrack and hopefully Veterans For Peace can help them do this.

May 2010 37

The rise of the new urban agrarian

{ } Children from Bancroft Elementary School in Washington, D.C. help First Lady Michelle Obama plant the White House Vegetable Garden, April 9, 2009. (Official White House Photo by Samantha Appleton)

From the White House to your own backyard, veggie gardens are sprouting up all over By Natalie Wysong

he first lady tears up a section of the White House lawn to plant a vegetable garden. The garden becomes the object of both praise and criticism, and inspires a home gardening movement that sweeps the nation. Sound familiar? The first time this happened, the first lady was, of course, Eleanor Roosevelt and the year was 1943. The Victory Garden movement, which started in England during World War I, and spread to the US during World War

May 2010

II, inspired Americans to tend more than 20 million home gardens, which produced 40 percent of the fruit, vegetables and herbs eaten in the US. During the war, a shortage of agricultural workers led to a tight food supply and high food prices. Encouraging home gardeners to grow their own food relieved these pressures, ensuring that more resources could go toward the war effort.

to the process. Political and economic concerns, however, are not the only reasons that people garden. You don’t have to be an activist to prefer the taste and texture of a home-grown tomato. More and more, Milwaukee home-owners and renters are taking a look around their yards and throughout their communities for small, sunny spots to grow vegetables, many of them for the first time.

Today, food activists such as Michael Pollan and foodie Mark Bittman warn that our current agricultural and food delivery systems are not sustainable because of their heavy petroleum use. They raise concerns about the chemicals used in growing crops and the way our food is transported across the country and across national borders. Researchers believe that much of our nation’s ill health is linked to a lack of sound nutrition, along with a lack of exercise. Consumers are concerned about how their food is grown and harvested and want to be more connected

Milwaukee-area resident Nora Lahl is one of the people convinced that home gardening is the right thing for herself and for the planet, but admits she needs a little guidance. She and her husband bought a house last summer, and quickly put in a few tomato plants. Inspired by her sister-in-law, who has an urban garden in Chicago, Lahl is making a bigger commitment this year. “I saw how much enjoyment it gave her,” says Lahl, “and wanted that myself.” She is taking a 10week class offered by Bay View Hide continued on page 40

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continued from page 38 House Community Garden, and plans to install a single raised bed for tomatoes, Brussels sprouts, zucchini and broccoli this year. “The class makes it so much less overwhelming,” says Lahl, who is also concerned with finding enough time to get into the garden. A self-proclaimed green thumb, Scott Belanger of Milwaukee is renting a community garden plot in Bay View. He has some experience growing vegetables, although the 4x8- foot area he is planting is bigger than his previous gardens. Belanger uses the “square foot gardening” method, which allows a small, well defined and intensively planted area to yield a variety of produce. The key to successful gardening, says Belanger, is to “plant what you eat, and what grows where you live.” This season, he will be growing cucumbers and two varieties of tomatoes, which he will work up a trellis at the back of the garden, leaving room for other crops, including potatoes and bush beans. One of Belanger’s favorite resources is the UW-Extension web site, which he says is “unbelievably valuable! It’s loaded with excellent information.” He has referred to the site to get information on all the vegetables he’s growing this year, using it to find planting and cultivar information that is specific to Wisconsin. Expert advice Turning a lawn or other unused space into a productive vegetable bed is daunting. Gretchen Mead of the Victory Garden Initiative and a veteran of the garden scene in Shorewood (see sidebar), suggests that new gardeners start small. “Getting started is overwhelming, but it becomes much more intuitive. I see people overplanning. They are overwhelmed by too much information, like rotating crops. Just think of the foods you like to eat, and plant them. Once you start watching the plants grow, you can buy the books.” For a home garden, Mead recommends beginning with a 4x8 raised bed and delivery of one cubic yard of soil. If that commitment seems too large, Mead advises adding compost to existing flowerbeds and simply tucking in edibles, like tomatoes and basil, among the plants.

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Since most urban gardeners have a limited area for growing food, Sharon Morrisey, of the UW-Extension Master Gardener program, offers several tips for getting the most garden out of a tight space,

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including choosing vegetables that can be harvested more than once, such as broccoli and pole beans. To make the most efficient use of small space, gardeners should familiarize themselves with the planting date and days to maturity of the vegetable they’re planting. “Knowing what to plant when is the crux of vegetable gardening,” she says. Spring planting is determined by the average frost-free date, which is the first week of May in metro Milwaukee. To maximize space, Morrisey recommends interplanting vegetables that get large and mature later, like broccoli or cabbage, with more quickly maturing crops, like lettuce or radishes. “The broccoli is going to get big, but it grows slowly. In the meantime, grow other things between the plants. By the time the broccoli is big, the lettuce will be finished,” says Morrisey. Another way to efficiently use space is to grow two different crops, one after the other, in the same space. Like many first time gardeners, Lahl is still a little nervous about her new role, whereas Belanger, who has done this before, is less worried about failure. “It’s trial and error,” he says. “I plant what I like and give that a shot.” When she needs advice, Lahl turns to the people at her local community garden for help and advises beginners to find a similar group for support. She also takes pride in being part of an important trend: “It helps to know you’re part of a movement, you’re being part of sustainable agriculture.”

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hen controversy swirled in 2009 over front yard and parkway gardens in Shorewood, Gretchen Mead was at the forefront, providing NPR with this quote: “I want people to grow food in any way they can and to be sustainable in any way they can, to create biodiversity, to protect the environment in any way they can.” This sums up Mead’s mission and philosophy, which she promotes through the Victory Garden Initiative, a grassroots movement to encourage and support home gardening. As an organic farmer, growing food is a way of life that has been familiar to Mead since childhood. Living in the city for the first time, Mead says she was “seeking a reconnection to her natural environment,” a connection she found through growing vegetables in her continued on page 43

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Gretchen Mead - the energy behind Milwaukee’s Victory Garden Initiative continued from page 41 front yard. Reflecting on the parkway controversy, when neighbors were pitted against neighbors over the right to grow food in front yards, Mead says: “The front yard became a statement, and the process emboldened me to say how important it is to grow food.”

The challenge facing urban gardeners, Mead believes, is largely cultural. Much of the incentive for growing food locally is political, with people driven by the desire to live sustainably and help offset climate change. Still, even those with a different political viewpoint can find common ground in the garden. As Mead points out, “Food — the growing of your own nutritious food — nobody can deny its value.” Adequate space, especially space that receives at least six hours of sun daily, is another potential barrier for city gardeners. To address this, Mead encourages homeowners to seek approval to create community gardens in vacant neighborhood lots. She also recommends cooperative gardening, with a group of gardeners agreeing that each will grow a single type of produce that can then be swapped within the group (think cookie exchange for gardeners). The Victory Garden Initiative web site (thevictorygardeninitiative.com) is a welcoming resource for new and exploring gardeners. It provides gardeners with a community, where they can ask questions and share advice. Links to a variety of other gardening sites and information on Milwaukee gardening events are posted. One of those events, the Great Blitz, took place for the first time on Memorial Day last year, and is again planned for this year. “We wanted to inspire the people of Milwaukee to plant as many gardens as they could,” says Mead. The Great Blitz is designed to organize volunteers to establish gardens in their communities, bringing together experienced and new gardeners to help establish home gardens. In the next couple of years, Mead hopes to incorporate the Victory Garden Initiative as a nonprofit company. “We want to work on solidifying and tweaking the programming,” says Mead, “and find what reaches the widest number of people, whether they are doing community gardening or cooperative farming.” In the meantime, Mead stays busy, expanding the mission of “everybody growing food as a way of life.”

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* Peg McCormick Fleury

Natural Gardener

spring

Finally! Spring is really here and it’s time to turn winter plans and dreams into reality. Overwhelmed? Take a deep breath and pause to enjoy the budding trees and shrubs, greening lawns and return of birds and wildlife.

Natural Gardener appears in the February, May, August & November issues of the Exchange. Peg McCormick Fleury currently works in the green industry. She has been an outreach coordinator for gardening at the University of Wisconsin-Extension and education coordinator for Friends of Boerner Botanical Gardens.

May 2010

When you’re ready, pull out last year’s garden photos and journal as well as any “to-do” jottings made while your garden slept. If winter slipped by without making plans, take time now to visualize your dream landscape; consider what needs to be updated, what plants to be divided or moved, what new things to try. Before visiting garden centers and nurseries, make a list of what you need. If your goal is continuous garden color, check out bloom times of various plants so your color moves smoothly from spring through fall. For a more unified look, choose a specific color scheme. Research plants to provide the colors in beds, containers, window boxes and even on trellises and fences. If this is the year for a new tree or shrub, determine which do well in our area and definitely check their mature size, both height and width. Now you are ready for a shopping list. Also, make a belated New Year’s resolution to keep garden notes this year. It will be most helpful for the future.

Gardening tasks When spring flowering bulbs begin to fade, snip off the flowers but not the foliage! Wait until it dies back because it’s needed to provide energy to the bulb for next year. Tuck early blooming annuals such as pansies among the bulbs to provide color and hide straggly leaves. You can also add perennials — but be careful where you dig! Mark the location of existing bulbs before adding plants or more bulbs. This prevents you from digging up the bulbs or accidentally slicing them with a sharp tool. Buy markers at a garden store or use transparent plastic knives, adding plant type and color with a permanent marker. This is useful if you decide to move the bulbs in fall. It also flags lone plants that should be consolidated. You can prune spring-blooming shrubs as soon as they are done flowering; finish by early June to provide sufficient time to set next year’s flower buds. Suckering shrubs including lilacs, forsythia and bridal wreath spirea can benefit from renewal pruning. You need to remove

one-third of older stems to ground level. The University of Wisconsin-Extension (UWEX) web site has publications to guide you. Go to http:// learningstore.uwex.edu. Start pinching back fall-blooming plants such as mums, asters and tall sedums. Do this weekly until mid-July. If you want to expand planting space, use a garden hose to outline proposed beds. This provides a good visual reference so you won’t later regret that you chose the wrong site, size or shape. Before planting, prepare your beds. Work compost or fertilizer into the top 6-12” of soil, rake it smooth and let it settle. Mulch can be added later in May when the soil is warmer. A soil test is recommended to determine if your garden needs specific amendments. This can be done commercially or through UWEX — go to www.uwex.edu/ces/cty/milwaukee. Containers provide warmer soil for a head start on planting. You can add a soil release fertilizer to the soil and it will be released as you water the plants. If your current or new plants need supports, add them now so you avoid struggling to tie up mature plants.

Lawn care Check your lawn for color, density and overall vigor. Wet springs encourage some turf diseases so look for any problems. Late May (around Memorial Day) is a good time to fertilize with a controlled release or slow release formulation. As the weather heats up, avoid fertilizing again until fall. If you choose to use herbicides, do not apply to newly seeded areas. If possible, use them on broad leaf weeds when they are in bloom. May is the second-best time to seed or overseed lawns (mid-August through mid-September is best.) Look for any thatch problems that keeps necessary nutrients and water from reaching grass roots. Check UWEX for lawn care information or get advice from a local professional. If mowing and lawn care are becoming a burden, consider such alternatives as large areas of ground cover or native plants.

Photo: Liz Setterfield

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RESOURCES – 2010 winners and debuts Garden catalogs have whetted our appetites and we are ready to race to garden centers and discover what is new. Consider the latest All-America Selections including the Gaillardia ‘Mesa Yellow,’ the bedding plant winners, Snapdragon ’Twinny Peach’ and Zinnia ‘Zahara Starlight Rose’ and the cool season Viola ‘Endurio Sky Blue Matien.’ The vegetable winners are the pepper ‘Cajun Belle’ and the Watermelon ‘Shiny Boy.’ Check out the winners at http://www.all-americaselections.org/. All America Rose Selections (AARS) chose only one winner – ‘Easy Does It.’™ To see it in glowing color, go to www.rose.org. Of the 130-plus AARS–accredited rose gardens, two are Boerner Botanical Gardens here and Olbrich Botanical Gardens in Madison. Check out the American Hosta Growers Association‘s 2010 winner, ‘First Frost,’ at www.hostagrowers.org. In addition to selections at garden centers and nurseries, discover what LOCAL plant sales offer.

Some coming up in May are:

Vigorous vegetables

arden centers report that 2009 was a big year for vegetable seeds and plants and predict 2010 will be even bigger. This may reflect the economy plus a growing preference for fresh and/ or organic vegetables. Look for new, hardier varieties as you select seeds and plants. Definitely check maturity times as our season can be short. You can begin transplanting parsley, head lettuce, cauliflower, broccoli, Brussels sprouts, early cabbage, collards, kale and onions early in May. If you opt for seeds, start snap beans, late cabbage, Brussels sprouts, pumpkins and sweet corn by mid-month. In late May, sow seeds for lima beans, Brussels sprouts, late cabbage, cucumbers, summer squash and watermelon. By late May or early June, transplant celery, melons, pumpkins, winter squash, tomato, eggplant and pepper plants. Warmer container soil provides an earlier opportunity to plant peppers, tomatoes and eggplants. Vegetables need sun! If sunny space is limited, tuck vegetables into your flower beds or use containers in sunny spots. A long window box can be a bed for lettuce, for example. Be sure that containers are large and heavy enough so they won’t tip over as the plant grows and can accommodate plant supports if needed. UWEX has container and small space gardening information at http://learningstore.uwex.edu. Also check http://infosource.uwex.edu/index.cfm for various fact sheets and www.organicgardening.com.

Saturday, May 8 and Sunday, May 9: Mother’s Day native plant sale, Wehr Nature Center, 9 a.m. to 3:30 p.m. Saturday, May 22: Ozaukee Master Gardeners heirloom annual plant and herb sale, Concordia University, 9 a.m. to noon.www.ozaukeemastergardeners.org Saturday, May 22: Southeast Wisconsin Master Gardeners annual plant sale, State Fair Park, 8 a.m. to 1 p.m. http://milwaukee.uwex.edu/mg/newsevents.cfm Saturday, May 22: Herb fair sponsored by Herb Society of America. Wisconsin Unit, Boerner Botanical Gardens, 9 a.m. to 4 p.m. http://herbsociety-wisconsin.org/Herb_ Society_Wisconsin/Welcome.html Boerner Botanical Gardens

A visit to Boerner Botanical Gardens is a good way to see how trees, shrubs and plants actually look (including their mature size.) There are expert-led garden walks/ classes and other educational opportunities. Early season walks, starting at 6:30 pm, include: · Wednesday, May 26: Early gems in the rock garden · Wednesday, June 2: Hosta – King of the shade · Wednesday, June 9: Peonies – Old-fashioned, fragrant perennials Garden expert and author Melinda Myers leads a series of walks at Boerner beginning with “Bold Bulbs and Spring Flowers” from 6:30 to sunset on Wednesday, May 19. Call 414-525-5650 or visit www.boernerbotanicalgardens.org

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Workshops & Classes May ushers in a variety of classes, workshops and events that can be helpful. Some suggestions include: Saturday, May 1 “My Favorite Twenty Garden Plants,” by Roy Klehm of Song Sparrow Farm and Nursery, at Boerner Botanical Gardens at 1 p.m. Sponsored by Southeast Wisconsin Hosta Society. Its plant sale runs from 8 a.m. to 3 p.m. www.sewisconsinhosta.org Saturday, May 1 “Tree Care for Home Owners,” sponsored by Keep Greater Milwaukee Beautiful, Mitchell Park Domes, 1 to 2:30 p.m. http://kgmb.org/adult_programs.html Saturday, May 1 “Garden Tool Times: Getting Ready for Spring,” sponsored by Friends of Boerner Botanical Gardens at Boerner, 9 a.m. to 10:30 a.m.www.boernerbotanicalgardens.org or 414-525-5659. Sunday, May 2 “A Chemical Reaction,” screening of a documentary film exploring alternatives to chemical-based lawn care and promoting benefits of organic lawn care, sponsored by Friends of Boerner Botanical Gardens at Boerner, 3 to 5 p.m. Thursday, May 6 “Growing Organic Vegetables on One Percent of an Acre,” sponsored by Friends of Boerner Botanical Gardens at Boerner, 6:30 to 8 p.m. Tuesday, May 18 “Garden Planning and Soil Preparation,” sponsored by UW-Extension Horticulture Education Center, Boerner Botanical Gardens, 1 to 3 p.m. http://milwaukee.uwex.edu/mg/index.cfm

May 2010 45

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The rise of the new domestic goddess continued from page 8 & Julia, based on the book by Julie Powell, propelled a popular rediscovery of chef Julia Child. While Julia was meticulous in the development of her recipes, her whimsical approach to her successes and failures in the kitchen has invited a whole new generation to create its own version of boeuf bourguignon. Following the movie’s release, Child’s 1961 classic, The Art of French Cooking, rose to the number one slot on the New York Times best seller list, followed by Julia’s Kitchen Wisdom. “I think a true domestic goddess will make mistakes all the time, but stays calm and has a back-up plan,” says Mueller. “My husband I still joke about an infamous dinner we call ‘macaroni mess.’Within 15 minutes, we had Chinese takeout and shared a wonderful dinner.” Many vehicles of personal expression are available to today’s domestic deity. Patricia Colloton-Walsh, co-owner with her daughter of Loop Yarn Shop in Milwaukee, has seen growing interest in fiber arts. “There seems to be a renaissance in knitting and crocheting and it is understandable in this day of heavy and fast technology,” says Colloton-Walsh. “Whether knitting or crocheting, the fiber literally ‘runs’ through your hands and encourages creativity, resourcefulness and focused attention. All people wake up to creative endeavors. Because fiber is so tactile, it soothes and calms, and the repetition of stitches has been compared to meditation.” Colloton-Walsh has seen so much interest, in fact, that she’s had to add more beginning knitting classes to her lineup to keep up with demand. While personal creativity is important, the domestic arts lover finds the rewards magnified when shared. “I try to focus on the art of giving,” says Julie Szyba, manager, photographer, domestic artisan and mother in Delafield, “be it giving back to the land and learning about organic gardening with my children or sharing food and recipes made with herbs that can help heal the body. I feel that it is in this giving of self that we connect most with the goddess within and allow others to be inspired to do the same. It is in this giving that things are returned to us.” Shannon Hayes, Ph.D., embraces this view of connection through the domestic arts and raises it to a moral imperative. Author of the 2010 book, Radical Homemakers, Hayes grew up on a farm at the continued on page 54

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May 2010 49

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Midwest College of Oriental Medicine M.S. Degree in Oriental Medicine with a B.S. in Nutrition Acupuncture Certification Program Study the Arts of

Moxibustion, Tui Na Massage, Chinese Herbs, and TCM Nutrition Financial aid available for those who qualify. For a catalog, call: 800-593-2320. Chicago: 4334 N. Hazel. Ph. 773-975-1295. Racine: 6232 Bankers Rd. Ph. 262-554-2010. Visit us at

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<your community> * Kathi Gardner

Baloney on wry I

’ve never been a big fan of spring cleaning. When both Jay and I were working full time, we considered it an accomplishment of great magnitude if the weekly vacuuming, bathroom spruce-up and laundry were done.

Stephanie Bartz photo

Cleaning house The spring ritual hasn’t found a home in her house

If I had any energy to spare, the kitchen floor would get mopped, and I preferred to deal with dusting by simply avoiding the rooms with the worst accumulation. I confess that purging the refrigerator was never high on my list, either, although Jay’s claim that he once found what appeared to be remnants from the Last Supper is a gross exaggeration. Both of us were raised in households where the Great Depression was still a vivid memory. Life was about frugality and making do, and in our neighborhood, it was the rule rather than the exception. I played dress-up in clothes that once belonged to my great-grandmother, and slept in a bed with metal springs that had held several generations before me, and Jay’s family was raised on a farm in similar circumstances. Consequently, “we might need that someday, so just put it in the basement” became our own mantra for decades. However, when you reach a certain age (in my case, the late 40s), you begin to realize that the basement is full of “someday” stuff that neither you, nor the generations that follow you, will ever use. Having a basement is, in itself, a dangerous thing. Friends and family who are burdened with extraneous stuff and who know what a soft touch you are, will invariably ask if you could just put this in your basement for “a while,” meaning “until I get a much larger place sometime in the distant future,” “until I move away and leave no forwarding address,” or “until it has affixed to it the dust of countless ages and you have forgotten to whom it belongs.”

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

May 2010

There has been a bit of all of the above in our basement over the years. Finally, tired of having to step over and around unmarked boxes and several pieces of hideous ancient furniture (the kind produced when the term “genuine laminate” was in vogue), I convinced Jay that it was time to downsize. Three days of our summer vacation that year were spent on trips to Goodwill and the city dump. This does not mean that our basement is now empty — it simply means that there is more room for our own extraneous stuff. It has been four years now, and fortunately no one has yet called to inquire if we remember those boxes they left with us eons ago, so I think we’re home free.

That sentimental feeling A combination of old-fashioned frugality and sentiment make it very difficult for me to eliminate unnecessary things from my household. When my grandmother died, she left behind a box of twenty-seven aprons sewed on her ancient treadle machine to pass the time. I couldn’t bear to see them all lost, so I parceled them out to her few remaining friends and kept two for myself and my sister as keepsakes. There are still three blue tubs of her family pictures dating back to the 1800s in our basement, and two small tables, but gradually everything else has found a new home. The greatest deterrent for me where clutter is concerned is reality TV. Books are my first love, and I am not a particularly avid television watcher. However, programs that feature hoarders whose obsessions have bested them make me itch to get out of my chair and start tossing things, a classic example of my mother’s admonition that if you can’t be a good example then at least be a horrible warning. After one of these nightmarish shows, I decided to empty the large closet that has become our repository for things that might not fare well in the basement. I unearthed a number of treasures including a box of ‘60s print fabrics that I must have meant to make into something someday, a dulcimer, a box of quilt patches, approximately fifty too-small T-shirts (mostly freebies with ads on the back), and a metal canteen. I was rooting through the cedar chest at the back when Jay wandered in and peered over my shoulder. “Is that your wedding dress?” he asked. “Why do you still have that?” “Well,” I replied in what I hoped was a sufficiently withering tone of voice, “why don’t you get a bag and then we can put my wedding dress and your old army jacket in it and we’ll just donate them?” “Um, I have to take the dogs out,” he responded, recognizing the wisdom of retreat. Useful or not, there are some things you just can’t let go of.

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May 2010 53

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Move over, continued from page 49 edge of the Appalachians in New York. She learned to raise animals, cook, garden and resourcefully respond to the surprises offered by living self-sufficiently. She and her husband, Bob, assumed they would embark on a “normal” dualcareer path. But when Bob was fired, they took a step back to recalculate the cost of their lives, both literally and figuratively. They compared the costs of resuming career plans with a more self-sufficient lifestyle model. Adding the costs of car payments, a mortgage, professional wardrobes, buying rather than raising food etc., they determined they would only be $10,000 a year ahead financially, and less engaged emotionally, if they resumed a traditional path. They opted for the less traditional choice. They joined Hayes’ parents on the family farm, augmenting their income with Hayes’ cookbooks and speaking engagements. Hayes sees their choice not so much where to live, but how to live. To describe themselves, Hayes coined the term “radical homemaker.” “More than simply soccer moms, radical homemakers are men and women who have chosen to make family, community, social justice and the health of the planet the governing principles of their lives,” says Hayes. Essential to embracing this lifestyle is proficiency in the domestic arts. Hayes writes, “Mainstream Americans have lost the simple domestic skills that would enable them to live an ecologically sensible life with a low or modest income. …The greater our domestic skills, be they to plant a garden, grow tomatoes on an apartment balcony, mend a shirt, repair an appliance, provide for our entertainment, cook and preserve a local harvest or care for our children and loved ones, the less dependent we are on the gold [income].” Possessing the household skills to do these tasks shifts the money/time continuum, which is one of Hayes’ central arguments for embracing this lifestyle. She believes too many people become ensnared in an escalating cycle of earning and spending money that nets them debt and distances them from what really matters. “In the end we end up cash-poor and time-destitute because corporate America accumulates our wealth,” says Hayes. She advocates removing income as the determinant of success and replacing it with a broader focus on that which is meaningful to one’s sense of self, one’s family, one’s

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community and one’s environment — all elements Ryff would agree are important to personal well-being. Whether your brand of domestic goddess is placing the domestic arts at the center of your life, or just adding more homemade dinners or sweaters knit with love, it’s all about finding those experiences that nourish your spirit. “We believe that being a domestic goddess is more than just good cooking,” says Kregel. “It’s really about slowing down and enjoying the people and the world that surround you.” Where does that leave the picture perfect lemon chiffon cake? Even if yours is lop-sided, the true prize may be in simply making it at all and sharing the outcome, and a good laugh, with a fellow goddess.

Now Enrolling Providers An Invitation to Health and Wellness Providers to become a member of an interactive provider network. Visit: inwellnesstoday.com 414.434.7031 • 800.208.5531

Domestic Goddesses on the web: The Bloggers and the Bakers, but not the candlestick-makers Pantry Raid! www.outpost.coop (Go to Resources tab for Pantry Raid recipes) www.creamcityandsugar.blogspot.com www.hauteapplepie.com www.ironcupcakemilwaukee.com graceandivy.wordpress.com livingwithlindsay.com Flickr

QXCI-SCIO Quantum Biofeedback System, Bill Nelson’s

Includes all items pictured, many programs, DVDs and booklets. Asking $10,000 or best offer. For more information call Claudia 262-567-9334.

www.flickr.com/photos/fotopastele www.flickr.com/photos/abbytrysagain/ Food First

www.greenkitchenstories.com/ www.kitchenist.com the10centdiet.blogspot.com Wisconsin Etsy-ist

www.etsy.com/shop/thesittingtree (Richmond) www.etsy.com/shop/tizzydee (Oshkosh) www.etsy.com/shop/Marymule (Sheboygan) www.etsy.com/shop/marinatina Milwaukee) www.etsy.com/shop/littledande (Madison) www.etsy.com/shop/lapaceksorchard (Poynette)

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May 2010 55

<your body> * Judy Mayer

Simply Health A

Stephanie Bartz photo

A better alfredo Mushrooms and garlic replace heavy cream – and boost the dish’s flavor

long time friend of mine has been enamored with Fettuccine Alfredo for as long as I’ve known her. She’s very devoted to her Italian heritage and the great food that comes from that region of the world. She has always laughed at my attempts to make her Alfredo sauce healthier, but she wanted to lose a few pounds and her cholesterol was on the rise, so I put forth my best efforts to show her the words “healthy” and “Alfredo” can be used in the same sentence! The original recipe for this dish was made up of just three ingredients – fettuccine, unsalted butter and Parmesan cheese — and that’s the recipe most Americans are familiar with. But we’ve quietly added heavy cream to attain that lovely, silky texture. The addition of the cream was instigated in 1920 by Roman restaurateur Alfredo di Lello, who sought to whet the waning appetite of his pregnant wife. The rest is history! To many, this modified recipe shouldn’t even be called an Alfredo sauce, but those who have tasted it in my cooking classes have deemed it a keeper — and I wholeheartedly (healthierheartedly) agree! Does it taste as good? I guess that depends upon who tastes it. The flavors have changed — the mushrooms and garlic give this recipe a wonderful flavor that replaces the missing fat. The flavor seemed flat without the addition of the mushrooms and garlic. The addition of mushrooms and garlic also gives the recipe more nutrients. If you wanted to add another four grams of fiber, you could substitute whole grain pasta for the semolina pasta. I think it’s delicious and it feels good to know that it’s much healthier. So, does Elise approve of this new Alfredo? She loves it and has made it for her family many times. But I’m no fool; I know that if she ever goes back to the classic recipe she’ll never tell me!

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

May 2010

THE MAKEOVER:

Calories have been cut in half. Total fat has been reduced by a whopping 46 grams. Sodium is reduced by 537 milligrams; almost a quarter of your day’s worth.

Elise’s recipe: Classic Fettuccine Alfredo Serves four

8 ounces fettuccine pasta 1/2 cup butter 1 cup heavy cream 1 1/2 cups freshly grated Parmesan cheese Salt and freshly ground black pepper to taste Fresh parsley to garnish Cook fettuccine according to package directions. Meanwhile, melt butter in a skillet at low heat. Add cream and mix well. After the butter is melted, remove it from the heat and add the Parmesan cheese. Stir well until sauce is well blended and smooth. After the fettuccine is cooked, drain it and add to your Alfredo sauce. Toss until well coated. Garnish with parsley leaves and extra Parmesan if you prefer.

Modified recipe: A Better Alfredo Serves four

1/2 teaspoon garlic, minced 1 tablespoon olive oil 1 cup mushrooms, sliced 1 1/2 cups 1% milk 1 1/2 tablespoons butter 11/2 cups freshly grated Parmesan cheese 4 teaspoons fresh parsley, chopped Sauté the minced garlic and sliced mushrooms in 1 tablespoon olive oil. Set aside Melt butter in saucepan over medium-high heat. Gradually mix in the flour to form a yellow paste (roux). Gradually add milk, whisking until incorporated and no lumps are present. Continue to whisk until hot, about 3 to 5 minutes. The longer you cook the base, the thicker the sauce will be. A thinner sauce requires a shorter cooking time. Add Parmesan cheese slowly, mixing well. Cook and stir until cheese is melted. Add the sautéed garlic and mushrooms. Remove from heat. Serve over hot pasta and sprinkle with parsley to garnish.

Original Recipe 756 calories per serving 55g total fat 34g saturated fat 45g carbohydrates 819mg sodium 21g protein 1g fiber

Modified 378 calories per serving 9g total fat 6g saturated fat 50 g carbohydrates 282mg sodium 15g protein 2g fiber

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Ad Index acupuncture Ace Acupuncture.........................................................................43 Gayatri.......................................................................................49 Integrative Health Services.........................................................46 Trillium Acupuncture...................................................................57

events Laacke & Joys Paddle Fest.......................................................... 11 Pabst Theatre...............................................................................5 Soul Currency.............................................................................59 UWM Environmental Film Series.................................................50

body work Apple A Day................................................................................ 10 Health and Power Yoga...............................................................57 Integrative Family Wellness Center.............................................58 Natural Touch Massage...............................................................57 Reiki: Karpek, Debra..................................................................57

health & beauty aids Boiron........................................................................................ 10

chiropractic Foti Chiropractic............................................................................7 Zahorik Chiropractic...................................................................49 complementary therapies Green Square........................................................................42, 57 Healing Forest Studio.................................................................. 41 Herman, Karla............................................................................57 Milwaukee Wellness....................................................................40 crystals Angel Light, LLC............................................................................7 Free Spirit Crystals......................................................................46 dentists Cotey, Paul, DDS.........................................................................43 Mahn, Ingo, DDS.........................................................................47

health care Bretl, DO, Tracy..........................................................................50 LifeSteps.....................................................................................46 Ommani Center..........................................................................50 Taylor, Vicki................................................................................ 41 Wheaton Franciscan Healthcare..................................................53 landscaping/gardening Green Team................................................................................ 11 LaceWing Gardening................................................................... 10 miscellaneous services Forest Home Cemetery...............................................................40 Forward Clean............................................................................57 Goldstein, Bente.........................................................................57 Greener Roofs and Gardens........................................................47 Ink Designs................................................................................. 41 Inner Story; Carlson....................................................................57 Manshire Village.........................................................................48 Midwest Renewable Energy........................................................54 Rhythm for Unity........................................................................50 Simply Talking; Lynn Edwards.....................................................57 Wisconsin Public Radio................................................................53 WUWM.......................................................................................42

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schools Midwest College of Oriental Medicine..........................................51 Tamarack....................................................................................47 Transformations/INWellness......................................................55 spiritual Spiritual Living Center................................................................42 support groups/therapy Inner Journeys............................................................................48 North Shore Associates...............................................................49 veterinarian/animal services Animal Doctor...............................................................................7 Cat Doctor...................................................................................53 themed advertising Shop ‘Tosa Village.........................................................................9 Play in Bay View................................................................... 14, 15 Enjoy a Relaxing Massage.......................................................... 15 The Natural Garden....................................................................39

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retail Bronze Optical............................................................................ 41 Brown, Rita.................................................................................55 Fair Trade for All.........................................................................60 MD Custom Rx............................................................................48 Olive Organic.............................................................................. 11 Sheepish.....................................................................................58 Sunrise Showers..........................................................................40 Ye Olde Pharmacy - Cedarburg...................................................43 Ye Olde Pharmacy - Glendale......................................................54 Your Sacred Journey...................................................................49

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Power Breakfast Fri. June 11th 7:30-9:00am $35- For entrepreneurs looking to take their companies to the next level or anyone working as part of a larger organization that has unrealized dreams.

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Humphrey Scottish Rite Masonic Center * 790 N. Van Buren St. 53202 For Tickets or More Info: (414) 727-3160 or info@cslmilwaukee.org  One-on-one coaching and counseling / June 11-14 by appointment  Chu will also speak at the Center for Spiritual Living’s Sunday celebration June 13, at 10:30am. Presented by Center for Spiritual Living Milwaukee and Wisconsin Scottish Rite Foundation Inc.

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May 2010 59

3rd Annual Milwaukee Fair Trade Crawl

Saturday

May 8, 2010

Crawl, walk, drive, bike or bus to more than 30 World Fair Trade Day Celebrations at shops around the greater Milwaukee area.

Enjoy Fair Trade discounts, specials, tastings, activities, an “Educational Treasure Hunt” with prizes AND find a unique, socially responsible gift for Mother’s Day! Milwaukee Fair Trade Coalition

5/8–World Fair Trade Day Party with live performances, a raffle, refreshments and a Mother’s Day sale!

8730 W. North Avenue (across from City Market)

Wauwatosa, WI 53226 414-257-1077 • www.fairtradeforall.net Hours: Mon. - Sat. 10-6 Sun. 12-4

We are celebrating

5/8–World Fair trade day With live music and

10% oFF Fair trade items. 2352 s. KinnicKinnic ave. • milWauKee (414) 294-4300 | WWW.Futuregreen.net visit our neW caFé tarragon

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5/8–World Fair Trade Day Celebration!

Enter yourself to win a door prize. Help with our head count and join us for refreshments. More info at www.fairtrademilwaukee.org

5401 W. Vliet St., Milwaukee • Tel. 414-443-9606 open Tues.-Fri., noon-6pm • sat., 10-4pm

5/8–Celebrate World Fair Trade Day

with 15% off select Men’s Women’s and Children’s clothing. 10910 N Port Washington Rd. Mequon, WI 262-241-8063 Tues. - Fri. 10- 6:30 Sat. 10:30- 6:00 Sun. 12-5

www.OliveOrganic.org

104 W. Wisconsin Ave. In downtown Pewaukee 262-746-9262 Tues.-Fri. 10:30-6:00 • Sat. 10-4 www.goearthimports.com

Receive 15% off all items on May 8th!

A Fair Trade Shop Handcrafted Jewelry Purses • Baskets Home Decor Statues • Wall Art Wind Chimes Instruments Putumayo Cd’s and much more!

For a complete listing of participating locations and more info, visit