Gpg august you 082014 issuu by Gannett Wisconsin Media

the food issue

YOU

magazine august 20, 2014

Stephanie Schultz

Festival Foodsâ&#x20AC;&#x2122; Health and Wellness Director tips the scale toward nutrition

CYLG!

at the Saturday Farmers Market

Top 10

Chic table trimmings

august 2014 | www.greenbaypressgazette.com/you | 1

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august 2014 contents

your style

Make your

milestone

your life

memorable.

page

TRY IT TODAY!

ev Pub er lis y S he un s da y

Food Trend: Tea and Cheese Pairing

your health 14

Do it yourself online at greenbaypressgazette.com/milestones

Deadlines Wednesday at 4:30 p.m.

YOU Spotlight: Festival Foods’ Health and Wellness Director Stephanie Schultz tips the scale toward nutrition.

Photos by Mike Peters on location at Festival Foods, De Pere; Clothing provided by The Ultimate Closet, Allouez; Hair and makeup provided by Victoria Stencil of Salon Fifty Four, Green Bay.

CELEBRATE E E LIFE LIFE’S MILESTONES WITH A PUBLISHED ANNOUNCEMENT.

or call 888-774-7744

Top 10: Chic Table Trimmings

All in Good Health: Necessary nutrients for each stage of a woman’s life

in every issue

page

16 page

18 YOU Picks: A sampling of our favorite things from local merchants

Heard on the Street: Good news about amazing things happening in our community

22 CYLG: at the Saturday Farmers Market 4 | www.greenbaypressgazette.com/you | august 2014

you magazine staff

Bon Appétit

Publisher Scott Johnson

What’s your favorite food memory? If you’re like me, you measure time by meals. Who needs a clock when you have breakfast, lunch and dinner? Eras are differentiated by whatever kick I was on, be it kale, quinoa or kimchi. “The year was 2008. The Global Financial Crisis was in full swing and I was obsessed with waffles…” Should I be admitting this? I have too many lovely food memories to highlight just one: eating in-season avocados plucked from a tree in California; stealing sweet peas from my grandpa’s garden; discovering the most amazing cheese curds at roadside taverns in Northern Wisconsin (I’ve discovered the world’s best cheese curds on at least seven or eight occasions); slurping down pasta purchased from a vending machine in Florence. Yes, a pasta vending machine. Italy has my heart for all of time. I’m sure you have some pretty delicious memories of your own which is why we dedicated this issue to food, glorious food. This month you’ll get to meet Stephanie Schultz, health and wellness director for Festival Foods and the company’s first on-staff registered dietitian. I don’t know the last time I met a more driven and focused career woman who is simultaneously really laidback and easy to talk to. Stephanie heads Festival’s health and wellness department which she built from the ground up. Head to page 8 to learn more about this woman who is working to make it easier for the rest of us to shop, eat and live healthy. We also explore a fun trend, tea and cheese pairing (pg. 16). We are partnering with the experts at The Attic (730 Bodart Street, Green Bay) to cohost a Tea & Cheese Pairing Party on Wednesday, August 27 from 5 – 8pm. We’d love for you to come say hi and sample an assortment of teas and cheeses. It really is an eye-opening, and mouth-watering, experience. And because we believe everyone deserves a full belly, this event is free with the donation of a non-perishable food item which will be donated to Paul’s Pantry in Green Bay. I hope you can join our celebration of food – both enjoying it and sharing it. Cheers to that,

  www.facebook.com/Youmag www.twitter.com/YoumagGreenBay www.instagram.com/YOUmagGreenBay

Executive Editor amelia compton wolff Advertising Director Steve Teofilo Graphic Artist KRIsty gnadt Circulation Manager Dave Sielski Contributing Writers Amelia Compton Wolff, Meghan Diemel Photography Mike Peters, Press-Gazette Photography Staff

YOU Advisory Board Members Sharon Verbeten Brown County Public Library Patti Schisel The Ultimate Closet Allyson Watson, Definitely De Pere Amy Bailey Press-Gazette Media Janie Denis Strutt Forte Modeling & Talent Dave Compton Wolff Cineviz Stephanie Schultz, MSM, RDN, CD Skogen’s Festival Foods Lisa Malak Local Five Live, WFRV lori o’connor Press-Gazette Media

YOU Magazine is an advertorial magazine published monthly by Gannett Wisconsin Media. Contents of the magazine are owned by Gannett Wisconsin. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by means, electronic, mechanical, photocopying, recording or otherwise, without prior consent of Gannett Wisconsin. MAIL: YOU Magazine, P.O. Box 23430, Green Bay, WI 54305-3430. email: youmagazine@wisinfo.com. For content information, call 920.431.8213. for advertising information, contact Lori O’Connor at 920.431.8232.

august 2014 | www.greenbaypressgazette.com/you | 5

your style

top 10

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2 Incorporate edibles

Chic table trimmings

By Amelia Compton Wolff

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you spotlight Story by Amelia Compton Wolff Photos by Mike Peters on location at Festival Foods, De Pere Clothing provided by The Ultimate Closet, Allouez Hair and makeup provided by Victoria Stencil of Salon Fifty Four, Green Bay

Cream of the Crop Festival Foods’ Health and Wellness Director Stephanie Schultz tips the scale toward nutrition

Leave it to a dietitian to have an inside joke about kale.

“It’s sort of a running thing that started with a blog post on kale that just tanked,” says Stephanie Schultz, health and wellness director for Festival Foods, as she explains the “Kale is Kool” button pinned to the bulletin board above her desk. “Ever since then it’s been this joke between us.” By “us,” Schultz is referring to the five-person health & wellness team she leads in her charge to make healthy eating a feat anyone can tackle. Ask the Butternut, Wis. native, population 375, what her job entails and she’ll tell you it’s lots of things – she isn’t kidding. Schultz leads the development and oversight of all nutrition, regulatory and food safety programming for 19 Festival Foods stores throughout the state. She educates staff, guests and the community on nutrition and services. She implemented the NuVal Nutritional Scoring System and successfully guided the training of more than 3,000 company associates on the program.

spotlight continued on page 10 >>> august 2014 | www.greenbaypressgazette.com/you | 9

you spotlight <<< continued from page 9 Outside work, Schultz maintains an impressive resume of community and volunteer involvement. (Full disclosure: Schultz serves on the YOU Magazine advisory board in addition to serving on boards for Cerebral Palsy, Inc., Northeastern Wisconsin Technical College Allied Health Sciences and, her alma mater, Viterbo University.) The Howard resident is still riding the post-graduation high of earning a master’s degree in management from Globe University this past December. It’s a lot to manage, but Schultz stays focused by ensuring everything she does furthers the goal she has had since day one – to help people in her community eat and live healthier. “I want to make a difference,” she says. “I feel Festival’s programs are the gateway to the nutrition world. It’s about having a healthy relationship with food and good balance. I want to help as many people have that as I possibly can.”

Gaining Speed At only 27 years old, Schultz is already a pioneer in the supermarket dietitian industry. She would probably cringe at being called such, but let’s look at the facts. When Schultz joined Festival Foods five years ago as the company’s first registered dietitian, she was one of a few dozen across the country. Today, there are more than 600 retail dietitians nationwide. This summer, Schultz was named the inaugural Retail Dietitian of the Year by the Retail Dietitian Business Alliance. “To have a full-f ledged [registered dietitian] on staff, we’d never had anything like that in the company before. There were a handful of companies out there doing it, but it was not the norm,” says Troy Vosburgh, vice president of perishables and catering and a 17-year Festival Foods veteran. “We were trying to get something off the ground. We needed to go all in and hire someone like Steph to create the department.” Schultz graduated summa cum laude from Viterbo University in 2009 with a bachelor’s degree in community and medical dietetics.

10 | www.greenbaypressgazette.com/you | august 2014

Not everyone’s as passionate about health and wellness as she is. She’s very outgoing and positive, she’s a people magnet.” - Troy Vosburgh Shortly after graduation, she scored an interview with Festival Foods CEO and President, Mark Skogen. Vosburgh knew during Schultz’s second interview that she was the woman who could establish a strong health and wellness department for Festival Foods. “Through the interview process, you got a sense of how driven she really is,” Vosburgh says. “Not everyone’s as passionate about health and wellness as she is. She’s very outgoing and positive, she’s a people magnet.” Schultz joined the Festival Foods team and immediately set to work. Because retail dietetics was such a new industry, Schultz relied on technology to connect her with others in the field. “I think back and wonder how did it all start because there was nothing – nothing whatsoever,” she remembers. “I sat on my computer a lot of that first month just looking at what other people were doing in the industry.” Since Schultz can’t be in every store all the time, she attended an industry conference to find a shelf labeling system to help shoppers navigate nutrition information. She discovered the NuVal Nutritional Scoring System which provides nutritional information on a number scale between 1 and 100. The higher the score, the better the nutrition. Implementing NuVal and educating staff as well as the community meant months of around the clock work for Schultz. She credits her sanity during this time to the support of husband, Isaac, a sergeant with the Seymour Police Department.

spotlight continued on page 12 >>>

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â&#x20AC;&#x153;All of a sudden you have this life-changing diagnosis, now what do you do?â&#x20AC;? Schultz says. â&#x20AC;&#x153;It seems easy when youâ&#x20AC;&#x2122;re talking to someone at the hospital or clinic but the reality is you hit the grocery store and how do you bridge that gap? My goal with all this is to be able to give simple guidance and programs to people like in my dadâ&#x20AC;&#x2122;s situation.â&#x20AC;? In effort to bridge the chasm between the doctorâ&#x20AC;&#x2122;s office and the grocery aisle, Schultz began forming partnerships with area healthcare providers. Today Schultz works collaboratively with nine Wisconsin healthcare systems, numerous community programs and businesses to help people find the foods that best meet the dietary guidelines from their physician. â&#x20AC;&#x153;I realize there are lots of politics in the food world,â&#x20AC;? Schultz says, â&#x20AC;&#x153;but when you are truly doing something as a company that is for the good of public health and the people, everyone can rally behind that.â&#x20AC;? The reward for Schultz is seeing individuals meet and exceed their health goals. During one of the first store tours Schultz conducted, she met a woman battling cancer who had decided to supplement her diet with healthier foods during chemotherapy instead of taking a vitamin cocktail. Schultz guided her around the store, provided support and served as a sounding board for questions and concerns. Six months later, Schultz encountered her new friend during an off-the-clock personal shopping trip and learned she was now cancer free. She credited Schultz as being the reason she stuck to her diet and even finished chemotherapy one treatment early. â&#x20AC;&#x153;I went out to my car and just cried. I had no idea that the work I could do would affect people in that way,â&#x20AC;? Schultz says. â&#x20AC;&#x153;Festivalâ&#x20AC;&#x2122;s mantra, â&#x20AC;&#x2DC;We are in the relationship business, we just happen to sell foodâ&#x20AC;&#x2122; became crystal clear to me. This is what itâ&#x20AC;&#x2122;s all about.â&#x20AC;?

you spotlight

Steph’s Grocery Shopping Tips • Plan a week’s worth of meals. This might take you a half hour at first, but you’ll pare that down to 10 minutes or so once you get in the habit (hint: you can re-use your plan in later weeks). Need recipe inspiration? Check out the blogs (The RD’s ‘Hot Dish’ and Eat Well Wednesday) written by Festival Foods’ Registered Dietitians at festfoods.com! • Use your meal plan to make a grocery list, and then stick to it! This will help you to avoid impulse purchases, which can save you money and spare your waistline. • Avoid shopping on an empty stomach. Studies have proven that shoppers are more likely to purchase less healthful items when they shop hungry. • Focus primarily on the outer perimeter of the grocery store. This is a general rule of thumb for those who are trying to eat healthier as most fresh fruits, vegetables, meats, and dairy products are located on the outer edge of the store. However, there is an exception to every rule. Items such as whole grains, spices, and herbs are still found amidst the inner grocery aisles. • Use NuVal® Nutritional Scoring System to find the most nutritious foods for your grocery dollars. 1-100, the higher the score, then better the nutrition. The NuVal score is right on the price tag, so you can compare price and nutrition side-by-side. • Prep your fruits and vegetables as soon as you get home. This can extend the shelf life for some items, like greens, and it makes it easy to grab healthy foods quickly.

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your health

All in Good Health

Necessary nutrients for each stage of a woman’s life By Meghan Diemel

As women age, nutrition

requirements change; the nutrients and vitamins a woman needs entering her childbearing years are different than the needs of someone who is postmenopausal. Jill Roup, registered dietitian with Bellin Health, advises that women try to get the nutrients and vitamins they need from food first.

“When you can get your vitamins and minerals from food first, it gives the body the most benefit,” she explains. “It’s what your body prefers and it is more efficient with those vitamins and minerals coming from your food.”

Childbearing years During a woman’s childbearing years iron and folic acid are the important nutrients, says Grace. “Iron carries oxygen throughout your body, so it’s important to have enough iron to avoid symptoms of fatigue, weakness, and anemia,” she says. “Foods that contain iron are meats and seafoods, legumes, and dark green leafy vegetables. It’s helpful when you eat sources of iron to have a vitamin C-rich food source to go along with it, like oranges, strawberries – any type of berry would be helpful.” Folic acid is needed to prevent neural tube defects such as spina bifida, she furthers.

Heather Grace, registered dietitian and certified diabetes counselor with Prevea Health, says women need a variety in their diet – no matter the age.

“Those foods highest in folic acid include leafy greens, asparagus, broccoli, spinach and lentil-type beans and peas.”

“The important thing is making sure we’re choosing foods that are nutrient dense, so they provide enough calcium, fiber, iron, protein, folic acid, and vitamins A, D, B12, and C,” she notes.

Roup says that during pregnancy calories and protein needs increase because energy needs increase.

14 | www.greenbaypressgazette.com/you | august 2014

Pregnancy and lactation “Iron is another need that continues to grow,” she says. “Most physicians will recommend a woman take a prenatal vitamin for that safety

Good Eats net if they can’t get all their vitamins from fruits and vegetables. “During lactation, all the essential vitamins and minerals are still important, and f luids are very important because of the loss of f luids with breastfeeding,” she adds.

Post menopause Between a woman’s 50s and 70s, says Grace, calcium needs increase to help maintain bone health and prevent osteoporosis. “The best sources would be three servings of low-fat or fat-free milk, yogurt, fortified cereals, dark green leafy vegetables and canned fish with soft bones are higher sources of calcium. And if they’re not eating these foods, it’s good to include a supplement that has vitamin D.” “Potassium is also a good thing to increase during the post menopausal years because it can lower your risk of high blood pressure,” says Roup, “so fruits and vegetables and milk can be good sources. Decrease the amount of salt during this time as well. A lot of people who have high blood pressure can minimize it by reduc-

ing their salt intake. Fiber-rich foods help keep you regular and lower risk for heart disease, control weight and prevent Type 2 diabetes. Whole grain foods, beans and peas, fruits and veggies are all good sources of fiber.” Roup adds that people are often deficient in vitamin B12 after 50 as well, and that can be found in fortified cereals, lean meats, some fish and other seafood.

Advice for a lifetime of good health Grace says that making time for 150 minutes of exercise each week and drinking enough water are the perfect complement to good nutrition habits – for women of all ages. “It’s not what we do shortterm, it’s that lifetime that leads to healthy habits and can make it beneficial in the long run,” says Grace.

Grace offers a few ideas for meals and snacks that pack a powerful nutrient punch: • Pair wild salmon with sweet potatoes and broccoli. Add lemon juice and hot pepper f lakes for additional f lavor for the veggies. • Use unsweetened Greek yogurt and add seasonal fruit, like berries, along with mango. Throw in a handful of nuts like almonds or walnuts. If you want a smoothie, add spinach, kale and/or a scoop of avocado to the yogurt and fruit. • Pair garbanzo beans with a leafy green salad and add a variety of color from other fruits and vegetables. • Crisp breads like Wasa and RyKrisp are high in fiber and are great drizzled with honey or sprinkled with cinnamon, or with a smear of hummus and avocado.

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august 2014 | www.greenbaypressgazette.com/you | 15

your life

: Food Trend Tea and Cheese Pairing By Meghan Diemel

Northeastern Wisconsin residents may love traditional Midwestern fare, like brats and a Friday fish fry, but the area is also home to a budding foodie landscape. This is evident in the burgeoning trend of tea and cheese pairings occurring at The Attic in Green Bay. Owner Bill Macier says that although the concept began appearing in trade magazines about four years ago, itâ&#x20AC;&#x2122;s not a new concept. 16 | www.greenbaypressgazette.com/you | august 2014

Perfect Pairs

Bill Macier of The Attic in Green Bay put together a list of tea and cheese pairings he recommends:

“If you think about it, tea and cheese or dairy products have been combined for centuries,” says Macier, who often sources his high quality cheese from Nala’s Fromagerie in Green Bay. “Tea and scones and Devonshire cream are standard. At high teas, they have cucumber and cream cheese sandwiches. Tea has naturally found its way into those pairings.”

• Assam (India Black), a robust, hearty and malty tea with a slight barley note stands up to full-flavored cheeses like Old Amsterdam Aged Gouda, which is a salty, aged 18 months Dutch cheese • Earl Grey (Sri Lanka Black) is a traditional black tea with oil of bergamot and is “perfumy.” It pairs well with two-year Wisconsin Black Band Cheddar, which is a sharp white cheddar.

Why it works Tea and cheese work together similar to wine and cheese pairings. As Nala’s owner Alan Trick explains, much like wine, a tea’s f lavor profile is affected by the climate, soil, and water of the region it’s grown in. “Cheeses also carry those nuances of f lavor because the animal is affected by the same factors,” says Trick. “The grasses and foods they eat, the amount of light they get, how bright the sunshine is – it all affects the f lavor profile. And when you match that same type of element with one that exists in tea, it’s pretty darn close to nirvana.”

• Jasmine Yin Hao (China Green) - fragrant jasmine petals combined with light sweet tea pairs well with Trugole, which is a creamy raw milk Italian cheese

Join YOU Magazine and The Attic for a

Where to start Pairing tea with cheese is an everevolving experience, and one that differs from palate to palate – but there is a starting point for newbies.

• Tung Ting (Taiwan Oolong) has a sweet flavor with buttery notes and hint of pineapple. It pairs with a young Marieke Gouda, which is creamy, and has a slightly sweet nutty flavor.

Tea & Cheese Pairing Party on Wednesday, August 27 from 5-8pm at 730 Bodart Street, Green Bay! This event is free with the donation of a non-perishable canned food item to be donated to Paul’s Pantry.

“A general, very broad rule of thumb, is that if you have a cheese that you like with a red wine, that is a cheese that would have a likelihood of pairing fairly well with a black tea,” explains Macier. “If you have a cheese that pairs well with a white wine, that would be a cheese that might have the same properties that would pair with a green tea.” Likewise, if you have a tea that you love, the staff at Nala’s is able to help guide you to a cheese that may pair well with it. “We’re more adventurous when it comes to food and drink now than we were 10 to 15 years ago,” says Trick. “You need to keep an open mind and open palate.”

• Darjeeling (2nd Flush India Black) – its subtle muscatel notes and smooth character adds brightness to a Danish Cream Havarti, which is creamy, buttery, and semi-firm.

DIY tea and cheese

If you want to host a cheese and tea pairing, Macier says it’s essential to brew your tea with the right amount of tea, at the correct temperature, for the right amount of time. The cheese should be served at room temperature and arranged from mildest to strongest. Cheese should be shaved or sliced in thin strips for fuller f lavor, and the pairings displayed in white cups, small white plates and wine glasses. Make sure you label the cheese and tea as well, so people are able to make note of their preferences, he adds. “There are going to be things that it pairs with and other things it doesn’t pair with,” says Macier. “Understand tea, as best you can – the varieties of tea, the nuances of f lavor that are out there – and that will open up a whole world of possibilities to you.” august 2014 | www.greenbaypressgazette.com/you | 17

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sponsored feature 2014

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Be surprised Baby • Gift Baskets • Wine • Unique Gifts Seasonal Decor • Women’s Clothing and Accessories 2654 Continental Dr. (Behind the Home Depot East) Green Bay, WI 54311 www.josephinesattic.com 920.465.4925 M-F 10-6, Sat 10-4

smartphone

Our Favorite Foodie Apps savvy By Amelia Compton Wolff

Foodspotting

This free iOS and Android app is a visual guide to good food and where to find it. Instead of reviewing restaurants, you can recommend dishes and see what “foodspotters,” friends and experts recommend wherever you go by browsing pictures of actual dishes.

WEST SIDE 920-884-1250

1241 Lombardi Access Rd, next to Margarita’s Restaurant

Monday-Friday 9-6 Saturday 9-1

EAST SIDE WI-5001742506

920-468-5426

Corner of Radisson and Cofrin Monday-Friday 8-6 Saturday 9 – 1

Big Oven

This meal planner, which also touts more than 250,000 recipes, is free for both iOS and Android. Assign recipes for each day of the week and Big Oven will develop your shopping list. Easy as pie!

VegOut

Veg-heads, take note. VegOut, a free iOS app, provides the world’s largest international listing of vegan, vegetarian and vegetarianfriendly restaurants which can be found by your exact location or a custom location if you’re planning to travel.

Hot Summer Dealsbaycom

{ 49 { $

$100 Sign On Bonus when you buy a new smartphone line of service (in service credits, upgrades not eligible)

20 | www.greenbaypressgazette.com/you | august 2014

Offers valid 8/1 - 8/31 or while supplies last. Activation at time of service, 2 year service or Flex agreement and credit approval required. A line set up fee and early termination fee may apply. If applicable, the early term fees may be reduced proportionately to the remaining months of the term of the agreement. Prices do not include taxes, fees or other charges. Universal Service Fund and other recovery fees charged on all service lines. Taxes, fees and surcharges vary and are subject to change without notice. See cellcom.com/fees for details. Promo offer subject to change. $100 Sign On Offer: New line activation required. Upgrades and commercial accounts are not eligible. $100 will be applied as a service credit to line of service, up to $500 per account. Not redeemable for cash. Customer’s account must remain current and active in order to receive credit. Credits will be applied within 60 days after activation. Visit cellcom.com/save for complete details. If within 30 days you are not completely satisﬁed with Cellcom’s wireless service, pay for the services you have used and return the equipment in acceptable condition. Other restrictions apply. See store for details. LTE is a trademark of ETSI. Trademarks and tradenames are the property of their respective owners.

your life

Heard on the Street Good news about amazing things happening in our community By Amelia Compton Wolff

Locally Made Artisan Caramels

Toast and Bid for Teal

She’s either a candy maker turned yogini, or a yogini turned candy maker. Either way, it’s an unexpected pairing. “It doesn’t make any sense, but that’s okay,” laughs Jaci Stempski owner of Grace Yoga Studio and the force behind Jac B Caramel, a line of artisan honey caramels she makes in Green Bay’s Broadway District. You may have seen the caramels featured on Three Three Five’s Wednesday Market menu. Stempski, who assists with Three Three Five catering, handcrafts her treats out of the restaurant’s kitchen, filling custom orders for individuals, weddings and corporate events. Jac B Caramel features local Wisconsin honey from the Brown County Beekeepers Association, Nielsen-Massey vanilla and organic butter. Stempski cooks the ingredients in a copper kettle, hand-stirring constantly for up to an hour and a half. She pours the caramel onto parchment-lined sheets and lets it set overnight. The next day they are hand cut, either dipped in chocolate or left unaltered, and salted with Maldon sea salt for a little extra crunch. The caramels are then boxed by hand. “It’s about a three day process to make an order,” Stempski says. “It’s very labor intensive, but it’s worth it.” Jac B Caramel can be purchased online at jacbcaramel.com or by calling 920-431-1111. Pick up can be arranged at 335 North Broadway or orders can be shipped.

Raise your glass and place your bid in honor of ovarian cancer awareness month at the first annual Ovarian Cancer Community Outreach (OCCO) fundraising event, Toast and Bid for Teal. The event title gives a nod to the color of ovarian cancer awareness. The event will be held on Thursday, September 25 at Aloft Hotel’s W XYZ Bar from 5 – 8 p.m. Attendees will enjoy passed hors d’oeuvres, drinks and a silent auction featuring elite sports and entertainment memorabilia. Two gynecologic oncologists from Bellin Health and St. Vincent Hospital will serve as celebrity bartenders throughout the night. Eighty percent of tips earned and 25 percent of bar sales will benefit the foundation. The event is in memory of three women who lost the battle against ovarian cancer: Darlene Gutzman, Mary Meyer and Lois Kerin. For more information, contact Marni Noldin at 920-366-3763.

CLASS OFFERINGS Equipment Class, Mat Classes, Circuit Classes

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TRAINING OPTIONS Privates/Duos/Trios

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2450 Velp Ave., Suite 107A Green Bay 920.227.5167 bcenteredtraining.com paula@bcenteredtraining.com

august 2014 | www.greenbaypressgazette.com/you | 21

your life

cylg!

caught you looking good!

Saturday Farmers Market

photos and text By Mike Peters

Garden-fresh fruits and vegetables, artisanal breads, bouquets of flowers, handcrafted jewelry…all of this and more can be found at the Saturday Morning Farmers Market held in downtown Green Bay, from 7 a.m. until 12 p.m. through October 25. This year the market moved to a new location along Washington Street, and an informal survey of those we encountered the morning we were there indicates the new location is a hit. Go to www.downtowngreenbay. com for more info on the Saturday Morning Farmers Market! Check out facebook.com/youmag for more photos from this event. 22 | www.greenbaypressgazette.com/you | august 2014

1. Ellen Moore and her mom Margaret Janssen celebrated their birthdays with a trip to the market. 2. ARTgarage board president Candy Gilmore. 3. Heather Greenwood and Maggie Van Deurzen have been friends since high school. 4. Golden House case manager Lorena Mongin of Green Bay made a stop at the market for a fresh bouquet of flowers to bring to a bridal shower. 5. Jen Sebero of Green Bay poses with her 7-monthold son Jordy while her husband Andy and their son Drew hang out in the back-ground. 6. Donâ&#x20AC;&#x2122;t let the sweet smiles, flowers and pretty dresses fool you. Necole Oshefsky and her daughter Cierra know how to scare the daylights out of people who dare to visit the Green Bay Fear Haunted House. 7. Interior designer and owner of LeMense Quality Homes, Shelly McCracken spent the morning at the market with her 11-year-old daughter Kamdyn. 8. Like everyone we asked that day, retired nurse Jean Glysch says she likes the new location of the market. To see all the photos from this event, check out our Facebook page at: www.facebook.com/YouMag. august 2014 | www.greenbaypressgazette.com/you | 23

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Park Business Center II, 926 Willard Drive, Green Bay Suite 126 in the lower level

920.241.9227 24 | www.greenbaypressgazette.com/you | august 2014

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