Outpost Exchange October 2010 by Outpost Natural Foods Co-op

OCt. A food & wellness journal published by Outpost Natural Foods

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fare thee well!

* Malcolm McDowell Woods

From the editor T

he monkey-tail tree is gone. I may have gasped audibly when I realized that. In late August, I took a trip home to see family in Northern Ireland. One of the first outings was to a favorite childhood beach in Donegal.

Stephanie Bartz photo

A heartfelt thanks

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 twenty five years.

I loved going to Fahan. The beach was just twenty minutes out of Derry, where we lived. The city would disappear quickly, giving way to farms and the surrounding hills, on the short drive. Nowadays, subdivisions stretch along most of the drive and the cows and sheep have moved further uphill. But I knew to look for the landmark that had always meant the beach was close - a lone monkey-tail tree. The tree is a South America import to Ireland, with spiny sharp leaves on long, swooping branches which resemble monkey tails. In the Ireland of my youth, the tree was rare, but I always knew, as we rounded a bend and the tree’s tangled branches came into view, that we were close to the beach. It’s gone. Maybe a storm claimed it, or age, or a homeowner seeking a better view of the strand. Things change mostly by small degree and go largely unnoticed. It is the big and sudden changes that strike us hardest and the loss of that landmark tree struck me deeply. It now belonged to the past. It occurred to me that anyone first driving this road now would not look for the monkey tail tree. It would not belong to their world. Things change. Every month for 16 years, I have waited as

a new edition of the Exchange returned from the printer. For advertisers, contributors and readers, the Exchange has been a regular part of the landscape - a familiar sight. No more. This is the final edition of the Exchange. We’re all busy here, planning new publications and digital endeavors that are really quite exciting. You’ll see and hear about those very soon. Life goes on. The Exchange, like that tree, won’t be missed by whoever passes this way in the future. There will be new landmarks. But I am proud of what the Exchange managed to accomplish. We covered many topics that were fringe years ago and are mainstream now. We shone an early light on healthy eating and sustainable living in our community. Personally, I met numerous wonderful, creative writers, illustrators and photographers who all contributed to our magazine. And I’m grateful to all of the advertisers who joined with us in creating this community and supporting the magazine. Most gratifying has been meeting and hearing from you, the readers. We’ve shared a lot over the years and I have appreciated all of your comments, both good and bad. Whether delivered via emails, telephone calls, or in person, your words helped make this a true exchange. And while the magazine may be disappearing, that exchange continues. Visit our website, www.outpost.coop, shop our stores and keep in touch. Mahalo.

malcolm@outpost.coop

GOOD FOOD GREEN LIVING WELL BODY

{ feeding a sustainable community } OCTOBER 2010

Available at 300+ locations in SE Wisc! 2

October 2010

PUBLISHED BY OUTPOST NATURAL FOODS. YOUR COMMUNITY COOPERATIVE.

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{

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

thanks for the memories

contents OCT./10

We bid farewell to the Outpost Exchange. pg. 23

celebrate co-op day october 16 pg. 25

Celebrate Fair Trade month at your co-op pg. 35

Outpost Administrative Offices 205 W. Highland, Ste. 501 Milwaukee, WI 53203 414.431.3377

In an ideal world… The Cathedral Center pg. 39

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

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October 2010 3

{ feeding a sustainable community } << 11

contents OCT 10

*60

*14

*18

*56

Where to find our columnists this month

YOUR COMMUNITY Forgotten Fruit There are 16,000 apple varieties, but you wouldn’t know that from most grocery store selections. Slow Food and some local orchards are working to keep diversity alive. P. 11

<< 44

Cook Local The harvest is in and here to help you figure out just what to do with all of that bounty is our roundup of cookbooks. P. 44

* Baloney on Wry

Moving on: After 25 years, she isn’t about to stop writing. Join Kathi as she takes it online. Kathi Gardner. P. 56

YOUR PART Calendar of events Things to do this month. P.20

YOUR BODY * Pantry Raid

It’s butternuts, baby: Wholesome squash are just ripe for roasting. Diana Sieger & Carrie Rowe. P. 14

* Boomerang

Going mideastern: Dishes unite to create a vegan feast. Milo Miller. P. 18

* Simply Health

Got a beef with it? Recipe makeover trims the fat from beef stroganoff but keeps the flavors. Judy Mayer. P. 60

“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.”

EDITORIAL STAFF

Editor Malcolm McDowell Woods Assistant Editor Liz Setterfield Ad Rep Gail Vella Production Manager Anu Skinner

OFFICE

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

exchange@outpostnaturalfoods.coop www.exchange.typepad.com Circulation: 30,000

The Exchange distributes 11,500 copies to 310+ locations in southeastern Wisconsin. The Exchange is also mailed to 14,000 members of the ONF cooperative and subscribers. Another 4,200+ copies are distributed at Outpost’s three stores. Circulation: SRI Mailing List: Mari Niescior Printer: American Litho Columnist photos: Stephanie Bartz

On the cover: a collage of cover images from over the years, arranged by Anu Skinner.

October 2010

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Thanks for everything! The staff members of the Outpost Exchange magazine want to extend our thanks to the many wonderful co-workers, writers, illustrators, photographers and advertisers we have worked with during the magazine’s 30 great years. But most importantly, we’d like to thank our incredible, passionate readers. It has been our pleasure to serve you. Keep in touch with us online and look for news about Outpost’s new media plans at www.outpost.coop

You can find many of your favorite columnists & writers online, too. Malcolm McDowell Woods, editor, has a blog at www.malcolmmcdowellwoods.typepad.com Liz Setterfield, assistant editor, continues the Exchange blog at www.outpost.coop/postscript Kathi Gardner, author of Baloney on Wry, has a new blog at www.momcat1950.wordpress.com Karen Cinpinski, restaurant reviewer, can be found at www.betweenthebarsmilwaukee.com Annie Wegner Lefort, author of the Budget Gourmet, has a blog at www.leforthomestead.blogspot.com Lyn Falk, author of Conscious Spaces, can be found at www.solterrastudios & www.retailworksinc.com Lori Horbas, author of the Joy of Food, can be found at her website, www.lorihorbas.com In addition: Read Mali Anderson’s article on seasonal eating in the October issue of Wisconsin Trails magazine: http://www.wisconsintrails.com/ Regular contributor Colleen DuVall posts her writings on MySpace: http://www.myspace.com/whimseys_colleen Colleen also writes for the quarterly newspaper, Suds, Wine & Spirits. Readers can look for the fall issue in September, available at most area bars, clubs, liquor stores and wine shops. It is also distributed in Madison and Chicago. Lori Horbas, author of The Joy of Food has self-published a book of her columns and has been selling them for $15. Interested individuals can contact Lori at: joyoffood@gmail.com, or via her website, www.lorihorbas.com. And regular contributer Erin McCann recently launched a blog, chronicling her adventures in culinary school. Readalong with Erin at: http://kissmycasserole.blogspot.com/

October 2010

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For more information visit our website www.fotichiropractic.com

October 2010 7

Tidbits NEWS YOU NEED TO KNOW

The Exchange online:

www.outpost.coop/postscript Keep updated about the issues between issues

that I wanted to start my own organic food company. I would tell my grandma that I was going to bottle her salad dressing,” Kruse says. So, in 2004, after six years at her job, Kruse decided she had had enough exposure to the business world to go off on her own and launch her line of salad dressings. Although still living in California, Kruse took out a loan from a Grafton bank, affirming that Organicville has always been a Wisconsin corporation in her mind.

Learn to go wild at the Wild Ones Natural Landscaping Conference

id you ever want to trade your storebought annuals for native perennials? The Milwaukee Area Wild Ones organization is sponsoring a conference titled “Natural Landscaping with Native Plants” that will show you how. The event will be held on Oct. 23 at Cardinal Stritch University and will highlight how natural landscaping is beneficial to the environment and promotes a rich biodiversity of native plant species. The morning keynote address, in honor of the late Lorrie Otto, will be given by specialist Neil Diboll, who will speak about the importance of native landscapes. Otto, a leader in Milwaukee’s natural landscaping movement and inspiration for Wild Ones and the conference, passed away last May. Diboll will discuss how native landscapes provide beauty, wildlife habitat, water conservation, carbon sequestration, and energy and cost savings. He will also give tips on how to cut down on the use of lawn pesticides and fertilizers. Attendees can then choose from six different seminars to attend throughout the rest of the day. Topics include natural areas

October 2010

Since then, Kruse has returned to Milwaukee, along with her husband and two-yearold daughter, and Organicville has become much more than just salad dressings. “After developing a good customer base with the seven original dressings, we got ideas for new products and flavors from customer requests or by simply walking down the condiments aisle and not being able to find a certain product.” Kruse has Photo: David Lorenz Wilson always been a follower of an organic and nutritious diet, but also wanted to cater to in parks, green roofs, “must have” native plants, dealing with municipal ordinances, those with certain food allergies or preferhow to create woodlands at home, school ences, such as herself — a vegetarian. In and work, and energy efficiency. Seminars addition to being certified organic, most of Organicville’s products are vegan, glutenwill be taught by experts from the Wild Ones organization and other groups within free, dairy-free and contain no added sugar — catering to people with Celiac disease, the Milwaukee area. lactose intolerance and diabetes. The conference runs from 8 a.m. to 3:45 p.m. and will be held at Cardinal Stritch’s The move back to Wisconsin has been great for Kruse. She is now at a central Kliebhan Conference Center. For more information and/or to register for the event, location for traveling, welcomes the change of season, and loves being closer visit www.for-wild.org/conf. to her family. Two family members, her — Marit Harm father and uncle, have a hand in running the business, which is one of the few independent organic companies left on the Organicville: National national level. Kruse says they do things brand with a local tie a little differently. “Organicville is meant to symbolize a happy, healthy, beautiful place. The labels on the products depict alking down the aisles of Outpost, places where the ingredients come from you may be surprised to find that and we try to use local as much as posa familiar national brand has a local tie. sible.” In addition to that, everything is Organicville, maker of salad dressings, made in small batches, giving products a ketchup, pasta sauces and other condimore homemade taste. ments has Wisconsin roots. Shoppers may be seeing Organicville’s Rachel Kruse, president and founder of Organicville, is a Milwaukee native. Kruse newest addition in freezers this fall — a left for college in 1994 to pursue a business gluten-free ice cream made using dairy from small Wisconsin farms. The label will degree from the University of California, probably look familiar, too. Berkeley. After graduating, she stayed in California and worked for six years in the — Marit Harm corporate business world as a management consultant. “I knew since I was five

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Milwaukee writes a new chapter in the story of an (almost) forgotten fruit Resurrecting the Milwaukee apple By Marit Harm

n our 21st century world of processed, packaged boxes and cans of food that line pantry and supermarket shelves, there still seems to be one staple we can count on for a nutritious grab-and-go snack. Apples remain a symbol of good health and a beloved favorite across all age groups. Names such as Fuji, Gala, Honeycrisp and Pink Lady have turned into household names, and everyone seems to have a favorite among these top varieties. What many people do not know about the seemingly straightforward world of apple growing is that there are more than 16,000 named varieties of the fruit, making apples the most varied food on the planet. Out of this massive number, why is it that only a few dozen varieties make it into our shopping carts?

“I think this apple has the potential to become one of the symbols of local farming traditions, particularly during fall apple season.” — Jeff Filipiak, member of Slow Food WISE and MIAD instructor.

The demise of heirloom varieties Commercial varieties have taken over previously popular heirloom apples that were favorites long ago. Heirloom, or “antique” apple varieties are typically characterized as being over one hundred years old. At least two heirlooms are mainstays on shelves — Granny Smith and Red Delicious, but there are many more waiting to be enjoyed as they once were. The decline in popularity and production of apples popular in previous centuries came with the urbanization of America in the 1900s. Mass mega-orchards replaced small family farms, and the heirloom varieties along with them. Commercial varieties can be more effectively grown for mass production because they ripen all at once and they don’t bruise easily, which makes them ideal for shipping and extended storage periods. As with all other foods we buy, when buying apples we vote with our dollars. As consumers, we have ingrained visions of what an apple should look like: shiny, brightly colored, and with that perfect apple shape. Modern apples fit this description, so we buy them, and it is the main reason that heirlooms are so overlooked. Overlooked treasures Heirlooms vary in color, size, shape and flavor. They may be pear or potato-shaped, conical, or even more flattened than round. Patterns range from flushed to striped, splashed to dotted. Because of these non-uniform traits, “even if given a choice, most people would step right over an amazing heirloom treasure, grab a shiny and attractive Red Delicious apple, and never know what they had passed on!” writes Kenny Point of the blog “Veggie Gardening Tips.”

www.outpost.coop/postscript

Another factor that deters commercial orchards from harvesting heirloom varieties is that many types do not ripen and reach their full flavor potential until chilling and sitting for a few months once picked. Some trees only produce a crop every few years and grow very quickly and vigorously. However, the complex and unusual flavors are what heirloom lovers believe put these varieties above modern ones, and they say it is worth any “trouble” it takes to harvest them. Local orchards While a few heirloom varieties can be found at local farmer’s markets, we are lucky to have some marvelous orchards in our region. A wide selection is on offer at Weston’s Antique apples in New Berlin, for example. Weston’s mission is to conserve — and supply the public with — more than 100 antique apple varieties that would otherwise face extinction. Owner Ken Weston lists some of his favorite varieties as Ashmead’s Kernel, Cornish Gilliflower, Strawberry Chenango and the Apricot Apple. Just north of Green Bay in Gillett, Wis., Maple Valley Orchards and Nursery is home to more than 400 varieties of antique apples. They also offer grafting services for those who would like to grow their own fruit at home. The Milwaukee apple It is a noble mission to identify, promote and protect fruits, vegetables, grains, animal breeds, wild foods and cooking traditions at risk of disappearance. This mission is what spurred the Southeast Wisconsin chapter of Slow Food to begin a Biodiversity Project to conserve a certain local heirloom variety that continued on page 42

October 2010 11

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SOLUTIONS www.outpost.coop/postscript

Lynne Carol Austin and Wise Wind Press announce Lynne’s first children’s book,

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Children and adults alike enjoy the message in this hard cover chapter book, of the relationship between a grandmother and a granddaughter, unconditional love, respect and wisdom of the ages. Illustration and text by Lynne. This makes a great gift! Please visit www.lynnecarolaustin.com for more info or call Lynne at 262-860-6021 “As the dialogue between Grandmother and Edith Ann Marie expands, the importance of listening, trusting feelings and loving in relationships is emphasized. There are plenty of take-away prizes from this insightful read that are sure to add vibrant threads of wisdom to the fabric of your life.” - Dr. Jeff Hollowell, Ph.D

My gratitude to the Outpost Exchange Magazine. I have advertised with you for the past twenty years. You have seen my alternative healing practice, the Gayatri Center for Healing, grow, as I have watched your pages expand and mature into a impressive magazine. I will miss the contact with a skilled staff and feel the loss of your magazine, with its informative articles and host of practitioners advertising in your pages. My best wishes to all the staff at Outpost Exchange Magazine. From the Heart, Lynne Carol Austin

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<your body> * Diana Sieger & Carrie Rowe

Pantry raid! T

here are few things we look forward to more than the autumn harvest and the bounty of inspired dishes that come out of our kitchens. Kitchens that no longer reach temperatures that boil the sweat off our foreheads. Phew! We’re still reeling from busy summer schedules where we found ourselves eating like Stephanie Bartz photo squirrels most days — whatever we could lay our hands on before running off to the next festival, camping trip, bike ride or porch stocked with garden salsa and cold beer. For us, autumn is a time for slow, seasonal cooking.

Butternuts, baby Wholesome squash are ripe for roasting

This may the final Pantry Raid for the Exchange magazine, but the fun is far from over. Stay in touch on Facebook and through our website (outpost. coop) to see what else Diana and Carrie have in store in the coming months…

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.

October 2010

One of our favorite autumn staples is squash; something that has taken its time growing and maturing. From beautifully delicate yellow-gold blossoms into gorgeous, dense, massive fruits — a seemingly impossible transformation quietly took place as all of the other fruits and veggies were taking center stage in summer. Thanks to Diana’s dad and his green thumb, we have more butternuts than usual this year, which is a good thing because we really love roasted squash. As long as our ovens are on, we tend to throw as much in there as possible (we’re either thrifty, environmentally conscious or crazy … you decide). So when cubes of butternut squash are on the menu, you’d better believe there is a halved butternut squash (or potatoes or the occasional apple crisp) on the rack above. Roasting two squash and freezing one makes for a quick weeknight dinner somewhere down the line. Whether they’re whole or cubed, roasting the squash caramelizes the flesh, transforming the vegetable into an almost candy-like creation. Well, candy might be a stretch, but roasting does lead to sweetness and falling in love. Did we say love? You better believe it. Our love of the chubby little squashes in our pantries far transcends just flavor — we’re talking payloads of nutrition, big time. For starters, in one cup you’ll find 298 percent of your daily recommended intake of Vitamin A, and that’s a good number for boosting eye health and cell production. Vitamin C is probably obvious, squash being orange and all. One serving packs in 50 percent of what you require daily to keep your immune system working properly. Butternuts also pack in impressive amounts of minerals, manganese and potassium, which are essential for healthy muscle action and for metabolizing proteins. Last but not least, you get a nice amount of fiber, and there’s nothing we love more than fiber. With all of that going

for butternuts, you might as well have a second helping!

Roasted butternut squash lasagna We have a lovely friend, Katie, who inspired this lasagna with a delicious pizza she made for the two of us nearly a decade ago. She roasted butternut squash and added it atop a sauced pizza crust with fresh sage and goat cheese. It was ethereal and made even better by the wine and laughter that accompanied it. This lasagna is a play on those flavors and the perfect dish to make for friends. (We intend to make it for Katie very soon!) Serves six

2 tablespoons fresh sage, minced 2 sprigs sage, whole 2 tablespoons olive oil 1 1/2 cups mashed roasted butternut squash (see “Roasting Butternut Squash”) 8 ounces goat cheese, crumbled 1/3 cup ricotta cheese 1 egg 2 1/2 cups tomato sauce (we LOVE DiSalvo spaghetti sauce for this … or homemade) 9 lasagna noodles, cooked (if you use no-boil noodles, increase the sauce by 1/2 cup) 2 cups shredded mozzarella cheese salt and pepper to taste 1. Preheat oven to 375 degrees. Meanwhile, fry the sprigs of sage in the olive oil over medium high heat for less than a minute until they turn crispy. Remove sage, set aside and reserve oil. 2. In a small bowl, combine the crumbled goat cheese with the ricotta, minced sage and an egg. Season with salt and pepper, to taste. 3. Oil a lasagna pan with the reserved sage oil and add a few tablespoons of sauce in the bottom. Add a layer of noodles (about three) then spread about a third of your squash over the noodles with a spatula followed by a third of the goat cheese mixture, a third of the sauce and about a 1/2 cup mozzarella cheese. Repeat this layering two more times, ending with mozzarella cheese on top. 4. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake uncovered for about 15 minutes until it starts to bubble and the cheese turns golden brown. Remove and top with the reserved fried sage. We let our lasagna rest for about 10 to 15 minutes www.outpost.coop/postscript

before slicing so the cheese starts to set up (and we don’t burn our tongues).

Dip for dinner, kids! This summer we were guilty of serving chips, salsa and guacamole for dinner on more than one occasion. (And by serving, we mean hauling out to the porch with beer and limeade). We thought we could use an autumn version of “Dip for Dinner” that packs in as much nutrition as possible, making up for our haphazard ways. Yields three to four cups

One three-pound butternut squash (give or take 1/2 a pound) Olive oil or cooking spray salt and pepper to taste 1/4 cup sesame tahini 2 large cloves garlic, minced 3 tablespoons lime juice 1/2 teaspoon cumin powder 1/4 teaspoon cayenne pepper Pomegranate seeds and olive oil for garnish Pita bread, warm and cut into triangles 1. Follow our “roasting squash” instructions. When the squash is done, the skin should be wrinkled, starting to brown and a knife should easily pierce the squash. Remove from the oven and let it cool just enough to handle. 3. Scoop the flesh from the squash into a bowl. Add the tahini and mash with a potato masher or hand mixer until well incorporated (a food processor would be a handy purchase for this — we have used our immersion blenders with great success at this step). You’re done mashing when the squash is smooth and creamy. 4. Smash the garlic on your cutting board with a bit of Kosher salt, smashing and dragging across your board with a chef’s knife until your garlic is a juicy paste. Add to the squash mixture along with the lemon juice, cumin and cayenne. Add additional salt to taste. 5. Serve in a wide dip bowl and drizzle with olive oil. Sprinkle the pomegranate seeds on top. Serve with warm pita bread. While we would eat this for dinner, more elegant folks would serve this at a party as an appetizer.

www.outpost.coop/postscript

Zesty squash and carrot soup One half of a medium squash — butternut, acorn or whatever you have on hand 2 tablespoons olive oil 1 medium onion, diced 1 pound carrots, peeled and diced 3 cloves garlic, crushed 1 two-inch piece fresh ginger, peeled and grated 4 cups water 1 teaspoon ground cinnamon 1/4 cup milk or cream salt and pepper to taste Preheat the oven to 350 degrees. Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the flesh out of the skin using a large spoon and set aside. Discard skin. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add chopped onion and garlic, and sauté, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender. Purée the mixture in a blender or use your immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Grocery List squash onion carrots garlic ginger milk or cream limes pita bread pomegranate fresh sage goat cheese ricotta cheese eggs shredded Mozzarella

Pantry List olive oil ground cinnamon salt pepper sesame tahini cumin powder cayenne powder canned tomato sauce lasagna noodles

Roasting butternut squash, two ways We love roasting squash because it’s hands-off, leaving us time to walk our dogs and kids around the block a few times. Use the cubed method if you’re making a side dish, topping a pizza or tossing with pasta — its caramely goodness is addictive. Use a vegetable peeler to remove the skin, halve to remove the seeds and cube. Toss with olive oil, salt and pepper and spread the cubes out on a sheet pan in a single layer. Halved garlic cloves, sage or rosemary also play well here. Bake at 400° for 30 to 40 minutes until soft and caramel-brown. The “baked whole” method is wicked easy. Preheat the oven to 425°. Coat a baking sheet with olive oil, cooking spray or parchment paper. Halve the butternut squash from stem to bottom and scoop the seeds. Sprinkle with salt and pepper then lay cut-side down on the baking sheet. Sneak some peeled garlic under it, pierce the skin a couple of times and bake for 45 minutes or until very soft. The skin should be wrinkled and starting to brown, and a knife should easily pierce the squash. Remove from the oven and let it cool just enough to handle. A little water drizzled onto the baking sheet during cooking time speeds things up a bit (the steam reduces your cooking time).

October 2010 15

OliveOrganic.org

Shop Online!

Celebrate Fair Trade Month!!!

§ Oct. 2 § Oct. 9

Reggae Night

Live music & food plus the movie Life and Debt

Native Harvest Day

A real Native Blessing by Lone Feather and native crafts & foods

FAMILY APPAREL PERSONAL CARE & HOME GOODS THE MEQUON PAVILIONS NEXT TO SENDIK’S 262-241-8063

§ Oct. 10-16 Fair Trade Item Sale 15% OFF, so stock up for the holidays! Check out our Future Green Face Book for details www.facebook.com/pages/Milwaukee-WI/Future-Green or call us (414) 294-4300

2352 S. KINNICKINNIC AVE. • BAY VIEW 53207 • WWW.FUTUREGREEN.NET October is Fair Trade Month

Shop, Travel and Live with a Purpose!

Fair Trade 5 Travel Planning Architectural Antiques

Minga Fair Trade Imports, located in Lake Geneva, WI, works closely with South American artisans to bring diversity, quality and a smile to retailers all over the US. Look for our products in your favorite local fair trade shop. www.mingaimports.com

October 2010

Authentic Journeys

Milwaukee Fair Trade Coalition

Support your Local Fair Trade Businesses

7532A W. State St. Wauwatosa Village

414-453-7256 www.authenticjourneystravel.com

www.outpost.coop/postscript

Farewell, Exchange. Thanks for all you’ve done to promote fair trade in Milwaukee. We will miss you!

organic earth-friendly sweatshop-free clothing accessories

Shop for socially responsible, eco-friendly gifts, clothing, jewelry and decor!

October is Fair Trade Month

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Working for Peace by Achieving Justice through Fair Trade October 2010 17

<your body> * Milo Miller

Boomerang O Stephanie Bartz photo

Going mideastern Dishes unite to create a vegan feast

ur home is often a stop-over point for friends and folks who we’ve met over the years in many different contexts. Zinesters and radical librarians share our boomerang formica table with urban gardeners, queer punks, and school teachers with surprising regularity. A few months ago we made a zine/visitor’s guide for Casa Del Fratney (that’s what we call our house) for people from out of town so that they could get a feel for our neighborhood and how we live. In addition, we’ve had a number of great upstairs neighbors who we’ve thought of as housemates over the years. They’ve brought more interesting people and an array of dishes to what often becomes spur-of-themoment “family dinners.” With such a wide variety of friends comes a wide range of cooking and eating styles. While C. and I are pescatarians, other folks are more strict vegetarians, vegans, and/or wrestle with allergies and health concerns from diabetes to lactose intolerance to Celiac disease. As a result. we’re sometimes all over the map when it comes to preparing food together.

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

Sometimes our “family dinners” are a hodge-podge of dishes that seem like they might go together, and sometimes they’re more structured with an ethnic or culinary theme in mind. These meals might be well thought out in advance, or they just might happen depending on where the moon is, what the weather is like, or if there’s a new episode of Jarvis Cocker’s Sunday Service to listen to from the internet. (For those who don’t know, the former Pulp frontman has a radio program on BBC6 on Sundays from 4 to 6 p.m. GMT, which is six hours ahead of us). Several nights ago, I had a bug to make Middle Eastern food and then needed to scramble a bit to make it so. The result was a vegan feast for five, but we could have easily fed more. In the process, I thought of my Pantry Raid friends who would have been proud of our culling of the larder. The dishes were simple, and most didn’t take much time to actually pull together. Some required a bit of prep, and there was the oven and cook times to consider, but all in all, we pulled it off in about three hours, which seems to me the perfect way to spend a Sunday afternoon and evening. First up was Baba Ganouj. When I first became mostly vegetarian more than half my life ago, I was afraid of making this spicy eggplant

October 2010

mousse. Now, I prefer it to hummus for no reason other than it’s not a common find in a grab-and-go at the co-op.

Baba Ganouj: 1-2 eggplants 1 clove garlic, chopped. 2 tablespoons tahini 2 tablespoons olive oil 1/2 teaspoon kosher salt juice from 1 lemon 2 dashes Sriracha fresh ground black pepper to taste 1. Preheat the oven to 375 degrees. 2. Cut the tops off the eggplant, and slit in half the long way. 3. Puncture the skins with a fork in a couple of places. 4. Place them on a lightly oiled cookie sheet cut side down, and roast in the oven for 45 minutes. 5. When the timer dings, pull them out and flip them over. 6. Allow them to cool for about 20 minutes. 7. Scrape the insides into a food processor or large mixing bowl. 8. Add the remaining ingredients and process (or mash/mix) until smooth. 9. Stick it in the fridge until it’s time to serve. After the Baba Gee (as it’s affectionally known at our house) we wanted tabouleh to get our veggies in. I used to make this with cous-cous, but lately I’ve switched to using bulgar. Both are lovely, so whatever you’ve got on hand is fine.

Tabouleh salad: 3/4 cup bulgar (or cous-cous) 3/4 cup boiling water 1.5 cups chopped parsley (about 3 bunches) 4-5 Roma tomatoes, diced 1/4 cup chopped scallions (about 2) 1/4 cup mint leaves, chopped (option: you can add one seeded and diced cucumber and/or a can of chick peas, drained and well rinsed) 1/4 cup fresh lemon juice 1 clove of garlic, minced 1 pinch of kosher salt 1 tablespoon extra-virgin olive oil. www.outpost.coop/postscript

1. Put the bulgar or cous-cous in a large mixing bowl. 2. Pour the boiling water over the top, and allow to stand for half an hour. 3. While that’s doing its hydration thing, prep all the herbs and tomatoes. Also mix up the dressing. 4. When the bulgar has absorbed all of the water, mix in the greens and reds, and toss with the dressing. 5. Cover and stick in the fridge for an hour. 6. Toss once or twice before serving, and sprinkle with a pinch of kosher salt. Next up was the Mujadarra. Up until a few years ago, I’d only had this dish when eating out. I wanted to learn how to make this at home, and ultimately found a recipe online that I’ve tweaked to make my own. It takes about an hour to make, and is somewhat of the centerpiece to to meal. I’m sure it would be a great side dish for lamb, chicken, or fish if that’s how you roll.

Mujadarra: 1 cup brown lentils 1 cup Basmati rice 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon Silk Road Spice (from The Spice House) 1/4-1/2 teaspoon black pepper 3 teaspoons salt (to taste) 3 3/4 cups water 1 onion, chopped 4 tablespoons olive oil 1. Start by frying the onion on medium heat in a six quart heavy pan or pot until soft and brown. 2. Add the lentils, water and spices (not salt and pepper) and bring to boil. 3. Simmer, covered, 20 minutes or until tender. 4. Add salt and pepper and the Basmati rice. Bring to a boil and reduce to lowest simmer covered for 20 minutes. I specify the heavy pot because when I first made this, I used a stainless pasta

www.outpost.coop/postscript

pot and didn’t keep a close eye on it. The result was a half scorched mess and a lesson learned. The heavier pot does a better job of keeping the heat even. The final thing we ended up making should have been first. With all the prepping and planning, I forgot to check to see if I had pita bread. Unfortunately I had one lone pita in the back of the freezer collecting ice crystals. Since we were taking our time, and the Mujadarra hadn’t been started, we decided to make our own pita bread. If you go this route, start this before the other dishes, and use the heat from the eggplants as a springboard to really heating up the oven and kitchen.

Basic pita bread: 3 1/2 cups all purpose flour plus 1/4 cup extra for kneading. 1 1/4 ucps lukewarm water 2 tablespoons olive oil 1 teaspoon sugar 1 teaspoon salt 2 1/2 teaspoons active dry yeast. (as a variation you can add chopped garlic chives)

sheet and cover them with a damp tea towel to rest for about 20 minutes. 12. Turn the oven on (or up) to 500 degrees and place a baking stone on the rack in the center position. When the pitas are ready, bake on the stone for about two minutes, and then flip with tongs to bake on the other side for another two. They will be soft and pale and will puff up a little bit, providing a hollow inside for filling with the other dishes. All in all it turned into a fantastic dinner. The best part is that these recipes are good all year round, weather it’s for sit down anarcho “family dinner” or as dishes to bring to parties and pot lucks. Our adult beverage of choice for this would be a chilled Sauvignon Blanc. When the food prep started, we were listening to the end of Sunday Service, but old Pulp albums, or various recordings and radio sessions by the late BBC disc jockey John Peel would be great as well.

Using a stand mixer with a dough hook is really the way to go with this, but you can do it in a food processor or by hand if needed. 1. In the work bowl of your mixer, pour 1/4 cup of the warm water. 2. Add the sugar and swish it around a bit. 3. Sprinkle the yeast on top, and allow to foam, about 10 minutes. Go change the record while you’re waiting. 4. Once the yeast is good and foamy, add the rest of the water, flour, salt, and oil. 5. Mix on low until it all comes together. 6. Turn the dough out onto a well floured surface and knead until the dough is smooth and elastic. 7. Place in a well-oiled bowl and allow to rise, covered in plastic wrap and a tea towel for about 45 minutes. 8. After the dough has risen, punch it down, and pull off 10 pieces of about equal size. 11. Shape into rounds and place on a cookie

October 2010 19

Wild Ones Natural Landscaping with Native Plants Conference. Oct. 23, 8:30 a.m.

Oct. 10 events { Go Green }

Water, Development & Sustainability Oct. 6, 7 p.m. Examines complex relationships among water, economic development and culture as well as sustainable solutions. Dr. Timothy Ehlinger, speaker. UW- Washington County, Rm. 228, 400 University Dr., West Bend. 262-3355208. Environmental Education for Kids Oct. 13, 10 a.m. Explore the fall season at Riveredge! Begin by reading Red Leaf, Yellow Leaf by Lois Ehlert and see what a good friend a tree can be. Then hike the trails and listen to the leaves crunching beneath our feet. Riveredge Nature Center, 4458 W. Hawthorne Dr., Newburg. 800-287-8098. Wind Energy - Wildlife Interactions Oct. 14, 7 p.m. A presentation by Noel Cutright, retired senior terrestrial ecologist with WE Energies in Milwaukee. In recent years Noel has conducted avian studies at four wind projects in Wisconsin. Maywood Environmental Park, 3615 Mueller Rd., Sheboygan. 920-459-3906. Global Climate Change & Wisconsin Impact Lecture Oct. 20, 7 p.m. Focus on the scientific and social basis for understanding global climate change and its impacts in Wisconsin. Daniel Vimont, speaker. UW- Washington County, Rm. 228, 400 University Dr., West Bend. 262-335-5208.

As we are getting our final issue ready to go to press, I would like to express my gratitude for the opportunity of having worked at the Exchange. Through the last 17 years I’ve been here I have enjoyed an enriching and rewarding time working with the staff of the Exchange as well as its many advertisers. We’ve undergone significant changes in that time, and life continues to change. I look forward to continuing a rewarding relationship with you all through the paradigm shift on which we now embark. My thanks to you all. Anu Skinner 20

October 2010

Activities

Milwaukee Area Resources for Vegetarianism Potluck dinners. Friends Meeting House, 3224 N. Gordon Pl. 962-2703. • Oct. 3, 5 p.m. Alkaline/Acid Diet and Health Discussion. • Nov. 7, 5 p.m. Pasta, Focaccia and Antipasto. Fall Harvest Festival Oct. 16, 10 a.m. Wellspring, 4382 Hickory Rd., West Bend. 262-675-6755. <www.wellspringinc.org/harvest> Nia Jam Fundraiser Oct. 24, 11 a.m. Proceeds to go to advanced Nia Training for Barb Wesson. CORE/El Centro, 611 W. National Ave., 4th floor. <www.niawisconsin.com> The Power of Bridging Faith and Ecology Oct. 24, 1 p.m. An open house and showcase created by the Interfaith Earth Network and partners to highlight the success of local congregations’ green initiatives. Urban Ecology Center, 1500 E. Park Pl. <www.interfaithearthnetwork.org>

Lectures & Seminars Angel Light Center for the Healing Arts 13300 Watertown Plank Rd., Elm Grove. 262-787-3001. (See ad page 7) • Oct. 2, noon. Basics of Crystals. • Oct. 3, 12:30 p.m. Reiki Level 3. • Oct. 7, 6:30 p.m. Clearing Your Frequency Levels. • Oct. 10, 11 a.m. Fall Harvest Angel Faire. • Oct. 12, 6:15 p.m. Intro to the Chakra Energy System. • Oct. 16, 1:30 p.m. Walking. Labyrinth Meditation. • Oct. 19, 6:30 p.m. Intro to Sound Healing. • Oct. 21, 6:30 p.m. Changing Your Frequency Levels • Oct. 21, 6:45 p.m. Learning Never Ends. Wauwatosa West High School. • Oct. 26, 6:15 p.m. Chakra Healing. Light Touch Reiki Location and information, Ann Noon, 324-6745. • Oct. 2 and 23. Oneness Blessing. • Oct. 6, 13, 20 and 27. Meditation. • Oct. 9. Reiki Level 1. Instruction, attunement and certificate. Soul-Inspired Breathwork Oct. 3, noon. Tune into body messages and release blocks in emotional, mental and physical bodies. 740 Pilgrim Parkway, Elm Grove. 262-227-6243.

Transformations 4200 W. Good Hope Rd. 351-5770. (See ad page 58) • Beginning Oct. 3, 12:30 p.m. Transformational Psychology. • Oct. 7 to 10. The Pleasure of Breath and Body Mastery. Green Lake, WI. • Beginning Oct. 17, 12:30 p.m. Archetypes: Loving Your Inner Landscape. • Beginning Oct. 21, 6:30 p.m. Core Group for Integrative Leadership. • Oct. 23, 10 a.m. The Psychology of Total Success. Introduction to Iyengar Yoga Oct. 3, 1 p.m. Free. Riverwest Yogashala, 731 E. Locust St. 963-9587. Wellness Counseling Milwaukee 260 Regency Ct., Ste. 100, Brookfield. Register, Di Philippi, 414-588-0969. <www.wellnesscounselingmilwaukee.com> • Oct. 4, 6:30 p.m. Top 7 Natural Stress Busters. • Oct. 7, 6 p.m. Tired of Being Tired? Free. • Oct. 13, 6 p.m. Emotional Freedom Technique (EFT). Free. • Oct. 25, 6:30 p.m. Emotional Acupressure. GreenSquare Center for the Healing Arts 6789 N. Green Bay Ave., Glendale. 292-3900 Ext. 203. <www. greensquarecenter.com> (See ad page 51) • Oct. 5, 12, and 19, 10:30 a.m. Beyond Relaxation: A Point of Balance. • Oct. 5, 7:45 p.m. Tips for Encouraging School Success. • Oct. 7, 6 p.m. Journey of the Spirit: Age of Wisdom. • Oct. 13, 6:30 p.m. Lotus Heart Guided Meditation. • Oct. 14, 6 p.m. Beyond Relaxation: A Point of Balance. • Oct. 14, 6:30 p.m. Reiki Circle. • Oct. 20, 6:30 p.m. Nutrition, Neurotransmitters and ADHD. • Oct. 20, 6:30 p.m. Rhythm of Life: Active Meditation. • Oct. 21, 6 p.m. Women’s Full Moon Circle. • Oct. 27, 6 p.m. Aromatherapy Essential Oils. • Oct. 27, 7:30 p.m. Light Weight Wellness Health Education. • Oct. 28, 5 p.m. Integrative Health Fair. • Nov. 4, 6 p.m. Journey of the Spirit: Pathway to Wisdom. Shalom House 1872 Shalom Dr., West Bend. 870-7263. • Oct. 5, 10 and 13. Compassionate Nonviolent Communication. • Oct. 6, 6 p.m. New Kettle Moraine Area Gifts and Needs Economy. • Oct. 9 and 10, 9 a.m. Silent Retreat. • Oct. 10 and 17, 1 p.m. A Special Kind of Play Day. • Oct. 12, 6 p.m. Heal Your Body, Heal Your Life: Movie/ Dialogue. • Oct. 19, 20 and 24. Ahaa Learning Circles Series. • Oct. 20, 6 p.m. Spiritual Circle Cinema. Theosophical Society 1718 E. Geneva Pl. 962-4322. • Oct. 6, 7 p.m. Fairies: Tales of Fantasy, Ancient Myths and Nature Spirits. • Oct. 13, 7 p.m. The Theosophical Movement and Its Importance. • Oct. 20, 7 p.m. The I Ching. • Oct. 27, 7 p.m. Seance. Bay View Community Center 1320 E. Oklahoma Ave. 482-1000. Visit <www.bayviewcenter.org> for complete class listings. • Oct. 6, 6:30 p.m. French Cooking. • Oct. 18, 6:30 p.m. Harvest Time Vegetarian Dishes. • Oct. 20, 6:30 p.m. Astrology Workshop. • Oct. 25, 6:30 p.m. What’s My Wine? Wine Tasting. • Oct. 26, 6:30 p.m. Introduction to Shamanism. • Oct. 28, 6:30 p.m. Mushroom Madness. Kindred Spirit Center 2312 N. Grandview Blvd., Waukesha. 262-544-4310. • Oct. 7, 9 a.m. Reiki 2 Attunement. • Oct. 13, 6:45 p.m. Love Your Life: Love Your Body. • Oct. 24, 1 p.m. Hapi Drum Meditation. www.outpost.coop/postscript

• Oct. 27, 6:45 p.m. Love Your Life: Spirit and Meaning Drug-Free Approach to ADHD, Dyslexia, Autism and Related Neurobehavioral Disorders in Children Oct. 7, 7:30 p.m. Brain Balance Achievement Center, 11649 N. Port Washington Rd, Mequon. Dr. Jeremy Fritz, presenter. <www.brainbalance.eventbrite.com> (See ad page 55) HeartSpace 122 Green Bay Rd., Ste. 110, Thiensville. 262-242-6521. • Oct. 8, 7 p.m. Simple Stress Management and the 5 Tibetan Rites of Rejuvenation. • Oct. 15, 5:45 p.m. Journey Dance. Blue Sky Educational Institute 350 Double Tree Ln. Grafton. 262-376-1011. (See ad page 50) • Oct. 8 to 10, 8 a.m. Lomi Lomi 1 and 2. • Oct. 19, 9 a.m. Aromatherapy: Women’s Hormones in Balance. The Feminine in Tibetan Buddhism Oct. 8 and 9. Acharya Judith Simmer-Brown, presenter. Milwaukee Shambhala Center, 2311 N. Oakland Ave. 277-8020. <www.milwaukee.shambhala.org> (See ad page 58) T’ai Chi Chuan Lecture and Demonstration Oct. 9, 10 a.m. Yang’s Martial Arts Association Open House, 2647 N. Stowell. 350-5248. <www.ymaawisconsin.com> Peaceful World Reiki Deb Karpek, presenter. 529-2982. Call for location. (See ad page 62.) • Oct. 14 and 15, 9 a.m. Reiki Level 1. • Oct. 30, 9 a.m. Reiki Level 1. Franklin Community Education. Rolf Institute Training Oct. 14-17. An accelerated class designed for trained massage therapists, physical therapists and other bodywork and healthcare practitioners. Yogasylum, 3815 N. Brookfield Rd., Brookfield. 262-781-8102 International Co-Freemasonry Oct. 17, 2 p.m. Lodge of Remembrance. Open to the public. For location and information, 745-9297. Matters of Life and Death Information, <www.waldorftraining.com> 262-642-9672. • Oct. 22 to 23. Staying Connected: A Living Relationship Across the Threshold. • Oct. 24, 9 a.m. Reading Our Own Life Stories: Biography Workshop. • Oct. 30. Taking Care of the Dying: Practical Advice for the Inevitable. • Nov. 7, 7 p.m. The Soul’s Journey Pageant and All-Soul Ritual Celebration. Wild Ones Natural Landscaping with Native Plants Conference. Oct. 23 and 24, 8:30 a.m. Opens with the Lorrie Otto memorial lecture on native plant communities. Yard tours on Oct. 24. Cardinal Stritch University, 6801 N. Yates Rd. 229-9888 ext. 3. (See ad page 53)

Performing Arts Dames at Sea Through Oct. 3. Performance by Skylight Opera Theatre. Broadway Theatre Center’s Cabot Theatre, 158 N. Broadway. 291-7800. DPC is Lying! Oct. 1 to 9. Performance by Danceworks Performance Company and guest artist Amii LeGendre. Danceworks Studio Theatre, 1661 N. Water St. 277-8480. <www.danceworksmke.org> Farm Aid Comes to Milwaukee Oct. 2. Farm Aid founder Willie Nelson, John Mellencamp, Neil Young and Dave Matthews perform in benefit for family farmers across Wisconsin. Miller Park, 201 S. 46th St. Tickets, 902-4000. Il Poverello: The Life and Deeds of St. Francis of Assisi Oct. 2, 5 p.m. Performance by The Rose Ensemble. Presented by Early Music Now. St. Joseph Chapel, 1501 S. Layton Blvd. <www.earlymusicnow.org>

An Evening with Joan Baez Oct. 9, 8 p.m. Alverno College’s Pitman Theatre, 3400 S. 43rd St. 382-6050. Lyrical Sanctuary Oct. 13, 8 p.m. Carmen Murguia, recognized by the Latino and LGBT communities for her activism, is the featured poet. UWM Fireside Lounge, 2200 E. Kenwood Blvd. Information, 229-6998. Main-Travelled Roads Oct. 14 to 31. Milwaukee Chamber Theatre, 158 N Broadway, #500. 276-8842. Son de Madera Oct. 22, 7:30 p.m. Folk music with roots in Veracruz. Latino Arts Auditorium, 1028 S. 9th St. 384-3100. MacDowell Club New Members Fall Concert Oct. 24, 3 p.m. Kendall Theater, Cardinal Stritch University, 6801 N. Yates Rd., Fox Point Rd. Pilgrim’s Progress Oct. 29 through Nov. 7. Concordia University’s Todd Wehr Auditorium, 12800 N. Lake Shore Dr., Mequon. 744-5995. Mike Dowling & Randy Sabien Oct. 30, 8 p.m. Presented by Wisconsin Singer/Songwriter Series. Unitarian Church North, 13800 N. Port Washington Rd., Mequon.

Visual Arts & Media Milwaukee Art Museum 700 N. Art Musuem Dr. 224-3200. • Through Oct. 3. Colescott’s Influences. • Through Oct. 10. Intimate Images of Love and Loss. Latino Arts Gallery 1028 S. 9th St. 384-3100. • Through Oct. 8. Luis Barragán Legacy. • Oct. 22 through Nov. 19. Dia de Los Muertos Ofrendas. The Fine Art Gallery 207 E. Buffalo St., Suite 210. 962-9011 • Through Oct. 9. Vivid and Vibrant. • Through Oct. 9. Artful Landscapes. • Oct. 15 through Jan. 15. Transformations. Cedarburg Artist Guild Fall Show Through Oct. 10. Cedarburg Cultural Center, W62 N546 Washington Ave., Cedarburg. <www.cedarburgartistsguild.com> Lindsay Marx Through Oct. 10. An engaging collection of works including bold archtectural scenes, dream-like backdrops and charming portraits. 10th Street Gallery, 628 N. 10th St. 271-1371. Milwaukee Fine Furnishings and Fine Craft Show Oct. 1 to 3. Harley-Davidson Museum Garage, 400 West Canal St. Race to Nowhere: The Dark Side of America’s Achievement Culture Oct. 7, 7 p.m. Times Cinema, 5906 W. Vliet St. Sponsored by Great Lakes Teacher Training, the Educator’s Network for Social Justice, the Institute for the Transformation of Learning and the Community Transformation Project. 262-642-9672. <www.racetonowhere.com> Art Weekend Studio Tours Oct. 8 to 10. Sponsored by the Cedarburg Artists’ Guild. communities represented include Cedarburg, Grafton, Mequon, Newburg, Port Washington and Thiensville. Kick-off is at the Cedarburg Cultural Center, W762 N546 Washington Ave., Cedarburg. <cedarburgartistsguild.com>

Vella Yoga

At Moss Floral Design • Kinnickinnic & Holt Starts Monday, Oct. 4 Chair Yoga: 6-7 pm • Gentle Yoga: 7:30-8:30 pm 6-week class: $36 call 414.486.1020 to register

www.outpost.coop/postscript

{ Move } Exchange calories for fun Bike Green County Oct. 2. Night trail ride to the Haunted Mill in Orangeville, IL. Trails through covered bridges and dark tunnels. 279 miles of well-maintained paved back roads. Easy access to the Sugar River near Brodhead and Albany. Trail with routes to New Glarus Woods State Park, Monticello’s Lake Montesian, and Monroe’s Historic Courthouse Square. Motels and convenient overnight bike storage. Monroe. 888-222-9111. Bike to Barn to Plate 2 Oct. 2, 9 a.m. A non-competitive scenic ride to raise funds and awareness for Community Supported Agriculture (CSA) shares and local farming. Participant fees and pledges will go towards these shares for low-income families in the area. A celebration dinner featuring local food products will be provided to all participants after the ride. Specht Memorial Forum, 1900 Portage St., Stevens Point. 715-346-4877. Family Violence Stops Here 5K Run/Walk Oct. 2, 9 a.m. 5K Run/walk to bring awareness about family violence in Washington County. Race day registration accepted. Post-race activities: Child ID kits, face painting, meet local Washington County Law Enforcement Officers, and a hamburger and brat fry with proceeds to benefit Friends of Abused Families. Near Boys and Girls Club of West Bend, 925 N. Silverbrook Dr., West Bend. 262-335-4311. Exploring Wisconsin State Parks - Copper Falls Oct. 3, 6:30 a.m. Copper Falls is situated in a beautiful northern hardwoods setting. The 1.7 mile trail wanders past three spectacular waterfalls and some fascinating geologic features. An observation tower can be climbed to view the fall colors. Participants should wear comfortable clothing and footwear; bring a sack lunch and binoculars. The trail terrain is moderately easy, but does have stair cases leading into and out of the river gorge. Beaver Creek Reserve, S1 County Rd. K, Fall Creek. 715-877-2212. Briggs and Al’s Run & Walk for Children’s Hospital Oct. 9, 10 a.m. This 8K, 3 and 5 mile walk is a great activity for family, friends, and co-workers! Meet on the Summerfest grounds for the Finish Line Celebration for awards, music, food, children’s activities and the Health & Fitness Fair. 12th and Wisconsin. 266 1520. Tour de Fall Bike Ride Oct. 10, noon. Join fellow recreational cyclists and enjoy the fall colors while peddling your way through eastern Waupaca County. The trek will move through farmlands and forest in delight of colors of the season. A bounty of delicious roadside refreshments will be provided at a rustic rest stop. Participants are required to wear helmets and have a bike in good working condition. Mosquito Hill Nature Center, N 3880 Rogers Rd., New London. 920-779-6433. Family Fun Fall Hike Oct. 16, 10:30 a.m. As Maywood naturalist staff lead you through different habitats, learn about different families in nature, and how they adapt and survive. This hands-on, fun hike will help your family learn more about the natural world around you, and maybe you’ll learn some fun similarities to your family too! Sturdy shoes a must. Maywood Environmental Park, 3615 Mueller Rd., Sheboygan. 920-459-3906. Family Fall Night Hike Oct. 24, 6 p.m. Begin this evening of mystery looking at bones and skulls. Who were they, and what secrets can their bones tell us about how they lived? Make Jack-0-Lantern pumpkins to light your way home. Once the light of day fades into darkness, explore the nocturnal world of prairie and forest, to see who is prowling around in the night. Dress for the weather. Riveredge Nature Center, 4458 W. Hawthorne Dr., Newburg. 800-287-8098.

October 2010 21

Super Side Me

Mediterranean Kitchen

Tuesday, October 19, 6 – 8 pm Outpost Bay View $20 owners; $25 non-owners Mediterranean cuisine is considered one of the healthiest diets in the world, filled with dishes that feature simple ingredients like onions, garlic, tomatoes and heart-healthy olive oil. Learn to prepare a breakfast, lunch and dinner made with fresh herbs and vegetables with delicious Mediterranean inspired recipes. Taught by Judy Mayer, DTR Judy Mayer is Outpost’s nutritionist and a great cooking instructor who makes learning fun and delicious!

Tuesday, November 16, 6–8pm Wauwatosa Historical Society Little Red Store $20 owners; $25 non-owners Revamp your holiday spread, experiment with gluten-free substitutes or simply learn about delicious, seasonal side dish recipes. Sweet potatoes don’t have to be covered with marshmallows to taste great! Taught by Judy Mayer, DTR

Get Ready for the Holidays

Tuesday, December 7, 6 – 8 pm Outpost Capitol Drive $20 owners; $25 non-owners Party noshes can be delicious, attractive and good for you! This fun cooking class will teach you how to make fabulous, healthy appetizers with lots of make-ahead tips and samples to try. Appetizer Pizza, Mushroom Pate and Olive Crostini are just a few of the treats we’ll be cooking – it’s like a party in a workshop! Taught by Judy Mayer, DTR

Register at any Outpost location or by phone: 414.431.3377 ext. 110 For other workshop opportunities, Register at any Outpost location or by phone: (414) 431-3377 ext. 110. please visit our website atonwww.outpost.coop/events For complete information workshops, instructors, and 22

October 2010

other workshop opportunities, please visit our website: www.outpo s t . c o o p / e d - w o r k s h o p s . h t m l

www.outpost.coop

YOUR CO-OP! Outpost Natural Foods Cooperative • October

General Manager’s Report Thanks For The Memories.

t seems pretty incredible that three decades have gone by since we first published The Exchange Magazine. What began as an extension of Outpost’s values and outreach to the community back in the 1980’s, ends this month as a legacy in our world of local publications. Over that span of time we’ve likely distributed close to a million copies through local restaurants, chiropractors, theaters, non-profits, public libraries, and Outpost’s store lobbies. When we started publishing the magazine, Outpost had recently moved from Locust Street to Holton Street and was selling about $1 million in food. Today we have our three store locations and our wholesale and catering division that together brings in close to $30 million in annual revenue.

soul and creative spirit into the design and editorial content that has kept thousands and thousands of readers engaged in food and cooking, health and wellness, the environment, parenting, nature, and news about the great community where we live. We at Outpost are extremely proud of Malcolm’s work and are excited that he will continue to be part of our next generation of communications and publishing. A special thank you also goes out to the magazine staff, both past and present, who have put a great number of their own years behind the magazine. In particular we want to recognize Anu Skinner our current production manager, who has worked for us since before Malcolm began and has lent his own creativity and skills to the magazine’s layout and design.

We want to take this opportunity to thank all of the people who contributed their articles, Finally, we want to thank all of illustrations, poems, recipes, Exchange Editors, from Left to right: Malcolm Woods, our readers and community adphotographs, calendar listings Lenore Lee, Pat Small, Art Blair vocates. While we are closing the and advertising to the magazine doors on one publication, we are opening the doors to others as through the years. In particular, we want to thank the four editors who guided the content and developed the vision for The Ex- Outpost will continue to develop recipes, publish articles, report news, and celebrate our local vendors through our website, our change, each adding their own creative voice in the process. new weekly newsletter beginning in November, and our new magOf special note, our thanks go out to Malcolm Woods. Malcolm azine to be published quarterly starting in February. has held the title of Editor of the magazine for more than half the time we’ve been publishing The Exchange. He has put his heart and So we bid farewell to the Outpost Exchange - we’ll be seeing you in all the old familiar places.

www.outpost.coop

October 2010 23

Hey Owners – Your benefits are getting even better! Starting November 1, 2010 ALL Outpost owners will now qualify to earn Early Bird Rewards, and earn them more often! It’s simple – every dollar you spend equals one point.Every time you accumulate 1,500 points, a $5.00 off a $50 purchase coupon will automatically be mailed to you. The more you buy, the faster the points add up and the quicker you get your Early Bird Reward!

Get Local! Owner Sales You told us you love local, now we’ve made local easier to buy! On November 1st watch for sales on hand-picked artisan lines that keep our local community unique. Instead of promoting national manufacturers through our Owner Bonus Buys program*, Outpost owners will now receive across the board every day discounts on select local brands. Products included in this offer are – packaged grocery, household goods and personal care items. Look for special Get Local! signs throughout our stores starting November 1, 2010 * The Get Local! program will replace the current Owner Bonus Buys program

Owner sales

Remember, we offer up some excellent weekly owner-only sales on fresh items. Look for dairy, meat, produce, bulk, prepared foods and bakery items in our weekly sales circular and online at www.outpost.coop! 24

October 2010

www.outpost.coop

It’s Co-op Day • Celebrate cooperation with us! Saturday, October 16 • 11am – 2pm • All Outpost Locations Sample great local foods and Outpost owners will receive a free gift while supplies last. Outpost Owners – Which charitable organizations would you like us to support in 2011? Please visit Outpost online to vote for the organizations you would like to see receive the Community Wednesdays donations at www.outpost.coop/voteoc. Voting runs October 1 – October 31, 2010. Paper ballots are also available at all Outpost Customer Service Desks. Not an Outpost owner? Join over 15,000 Outpost shoppers and become an owner of your favorite co-op today! Co-op Month is the perfect time to join Outpost. Between October 1 and October 31, we will waive the $5 administrative fee on one year’s worth of Outpost ownership for all ﬁrst-time owners. If you can’t make it to one of our stores this month, you can join online at www.outpost.coop/join. Enter to win our Owner-only Co-op Month Prize Drawing! One week only – Monday, October 11 – Sunday, October 17 One lucky Outpost Owner will win a $100 Outpost gift card! *No purchase necessary. Only current owners of Outpost may enter to win and only one entry per owner is allowed. One winner will be chosen by random drawing on Monday, October 18, 2010 and will be notiﬁed by phone. The winner must arrange pick up of their prize. Age and other restrictions may apply.

Be Vocal, Vote Local! Outpost Owners – It’s time to vote in the Board Election 2010 Check out the 3 easy ways to cast your votes between October 1 and October 31, 2010 – 1. Vote online by visiting www.outpost.coop/ballot 2. Vote at an in-store kiosk at any Outpost location 3. Pick up a paper ballot at the Customer Service Desk Also, on this year’s ballot, watch for Board Referendum questions seeking owner input. Please remember that Outpost’s Bylaws state that only owners who were current in their fair share payments 30 days before the election’s start (September 1, 2010) are eligible to vote. Outpost Donates $500 to Support Co-op Education What better way to celebrate National Co-op Month than to honor those who have dedicated their lives to helping co-ops succeed? We will be honoring Howard Bowers, the long-time general manager of the Hyde Park Cooperative Society formerly in Chicago, Illinois by donating $500 to the Howard Bowers Fund administered through the Cooperative Development Foundation. This fund’s grants support educational programs for consumer co-op managers and training for young people to pursue careers in the management of consumer-owned food co-ops. www.outpost.coop

October 2010 25

It Pays to Be an Owner!

I Love Outpost!

Owner Bonus Buys!

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

Just for owners… Karen shopping at Outpost’s Bay View location.

“I

love Outpost for their commitment to local, delicious and natural foods. As a personal chef, I serve many clients with dietary restrictions and am delighted by the meals I can prepare for them using items from Outpost. My clients are too! Personally, I love the bulk items, dietary supplements and especially the Birdy Bars. Ownership brings me joy in being part of a caring community.” Karen Gill, Karen Cooks It, Outpost Owner

weekly sales on your favorite fresh items!

Outpost’s Made-from-scratch Apple Pies & Kuchen It’s simple - we make all of our pies from scratch and by hand using fresh local and organic ingredients. We even use fair trade sugar! Lovingly baked and never frozen, these darlings are labor intensive, but you deserve the best!

Double Crust Apple Pie A traditional favorite Whole

$10.99

$1.99

Slice

Apple Cranberry Crumble Top Pie Vegan Whole

$10.99

Slice

$1.99

Apple Kuchen Remember that smell from grandma’s kitchen – a little cinnamon, a little butter, and the sweet tang of apples? Well, grandma gave us her recipe and we make it the same way, from scratch and loaded with love! Whole Apple Kuchen

$9.99

October 2010

Slice of Kuchen

$1.69 www.outpost.coop

Sept. 29 – Oct. 12, 2010 EQUAL EXCHANGE FAIR TRADE Organic Coffee

CLEARLY NATURAL Soap

RADIUS Natural Floss

RADIUS Natural Toothbrush

TOM’S OF MAINE Toothpaste

4 oz., select varieties TOM’S OF MAINE Mouthwash

55 yds. ALPEN Organic Muesli

select varieties ALTER ECO FAIR TRADE Rice

5.2 oz., select varieties

16 oz., select varieties

14 oz.

16 oz., select varieties

ANNIE’S HOMEGROWN Family Size Pasta & Cheese Dinner

ANNIE CHUN’S Soup Bowl

BARBARA’S Cheese Puffs

BIOKLEEN Bac Out Bathroom Cleaner

7.99

per pound

Decaf on sale for $9.99/lb.

3.99

2/$5

3/$3

4.99

2.39

2.99

3.49

3/$5

10.5 oz., select varieties

5.5-7 oz., select varieties

BIOKLEEN Liquid Laundry

BIONATURAE Organic Tomatoes

BIONATURAE Organic Fruit Nectar

8.99

64 oz., select varieties the CO-OP advantage

1.99

3.49

5.49

32 oz.

7.1-9.1 oz., select varieties

6.99

Other Biokleen Bac Out products also on sale

CROFTER’S Organic Superfruit Spread

2/$5

28.2 oz., select varieties

25.4 oz., select varieties

11 oz., select varieties

3.49

October 2010 27

Sept. 29 – Oct. 12, 2010 DREW’S Dressing & Marinade

2/$4

HONEST TEA Organic Ready to Drink Tea

KASHI Heart to Heart Cereal

10/$10 2/$6

EQUAL EXCHANGE FAIR TRADE Organic Chocolate Bar

2.99

12 oz., select varieties

16 oz., select varieties

12.4-13.4 oz., select varieties

GREEN MOUNTAIN GRINGO Tortilla Strips

R.W. KNUDSEN Simply Nutritious Juice

LARABAR Nutritional Bar

KETTLE Potato Chips

8 oz.

32 oz., select varieties

1.6-1.8 oz., select varieties

5 oz., select varieties

GREEN MOUNTAIN GRINGO Salsa

LUNDBERG Organic Risotto

MI-DEL Cookies

PACIFIC NATURALS Organic Soup

5.5-5.9 oz., select varieties

8-16 oz., select varieties

32 oz., select varieties

2/$4

1.89

10/$10 1.79

10/$10 2/$5

2/$6

16 oz., select varieties VITA SPELT Organic Spelt Pasta

RUDI’S ORGANIC BAKERY Organic Bread

2.29

2.99

8-10 oz., select varieties

22 oz., 100% whole wheat or honey sweet whole wheat

3.5 oz., select varieties

2.99

EO BLUE FARM Shampoo or Conditioner Organic Tortilla Chips

5.49

2.99

8 oz., select varieties

16 oz.

Sale runs Sept. 29 – Oct. 12 • Some items may not be available in all stores 28

October 2010

the CO-OP advantage

Sept. 29 – Oct. 12, 2010 FOOD SHOULD TASTE GOOD Tortilla Chips

EMERGEN-C JULIE’S Health & Energy Booster Organic Ice Cream Sandwich

32 oz., select varieties

6 oz., select varieties

30 ct., pink lemonade flavor

6 ct., select varieties

MICHAEL ANGELO’S Italian Entrées

NATURAL SEA Fish Sticks

SEVENTH GENERATION Spray Cleaner

BROWN COW Plain Yogurt

BLUE DIAMOND Almond Breeze

1.79

3.29

2/$4

4.29

6.99

2.99

8 oz.

3.49

2/$5 32 oz., select varieties

10-12 oz., select varieties

Other Natural Sea products also on sale

32 oz., select varieties

Brown Cow flavored 32 oz. yogurt also on sale – 2/$6

WHOLESOY Organic Soy Yogurt

10/$8

YOGI Organic Tea

AMERICAN HEALTH Chewable Acidophilus

BACH Rescue Remedy

6 oz., select varieties

16 ct., select varieties

100 wafers, select varieties

20 ml., select varieties

SKINNER’S Raisin Bran Cereal

AMERICAN HEALTH Original Papaya Enzyme

2.99

3.29

5.49

HERB PHARM AMERICAN HEALTH Ester-C 1000 with Citrus Super Echinacea Herbal Extract

17.99

90 cap. 15 oz.

250 tab.

12.99

American Health Ester-C 500 also on sale

8.99

1 oz.

Other Herbal Extracts also on sale

Sale runs Sept. 29 – Oct. 12 • Some items may not be available in all stores the CO-OP advantage

October 2010 29

Oct. 13 – 26, 2010 EARTH SCIENCE Natural Deodorant

RUSTIC CRUST Pizza Crust

ANNIE’S HOMEGROWN Organic Saltines

BLUE SKY Natural Soda

2.5 oz., select varieties

9-16 oz., select varieties

6.5 oz.

6 pack, select varieties

BRAGG Organic Apple Cider Vinegar

CLIF Builder’s Bar

CASCADIAN FARM Organic Fruit Spread

3/$4

CROWN PRINCE Sardines

1 gallon

2.4 oz., select varieties

3.75 oz., select varieties

10 oz., select varieties

EREWHON Organic Cereal

GOOD HEALTH Veggie Stix

IMAGINE Organic Soup

EARTH SCIENCE Men’s Skin Treatment

10-15 oz., select varieties 6-7 oz., select varieties

32 oz., select varieties

6 oz.

LITTLE BEAR Organic Tortilla Chips

LAKEWOOD Organic Pomegranate Juice

MUIR GLEN Organic Pizza Sauce

3.99

2/$5

13.99

2.99

2/$5

KIND Bars

10/$10 2.79 $

October 2010

2.79

2/$5

2.69

2/$5

6.99

1.49

15 oz.

1.4-1.6 oz., select varieties 30

2/$5

16 oz., select varieties

32 oz., select varieties

Other Muir Glen canned tomato products also on sale

the CO-OP advantage

Oct. 13 – 26, 2010 NATURE’S PATH NEWMAN’S OWN Organic Cereal Eco Packs Salad Dressing

NATURAL SEA Alaskan Salmon

2/$4

26.4-32 oz., select varieties

16 oz., select varieties

7.5 oz., select varieties

3 oz., select varieties

TRADITIONAL MEDICINALS Organic Tea

WASA Crispbread

2/$4

ALBA Shampoo or Conditioner

SPECTRUM NATURALS Organic Coconut Oil Spray

16-18 ct., select varieties

8.8 oz., select varieties

12 oz., select varieties

6 oz.

DR. BRONNER’S Castile Soap

ANNIE’S HOMEGROWN Deluxe Pasta & Cheese Dinner

NIKKI’S Halloween Cookies

PANDA Licorice Chews

5.99

2.99

3.49

9.99

2/$5

2.49

6.99

3.99

32 oz., select varieties

9.5-11 oz., select varieties 7 oz.

OUTPOST SUPPLEMENTS Ginkgo Biloba - 60 mg Veg Caps

EARTH SCIENCE After Shave

SPRECHER BREWERY Oktoberfest

60 ct.

8 oz.

4 pack

8.49

5.49

6.59

POPCHIPS Potato Chips

3.99

1.99

6 oz., select varieties SUMMIT BREWERY India PaleAle

7.49

6 pack

Other Summit 6 packs also on sale

Sale runs Oct. 13 – 26 • Some items may not be available in all stores the CO-OP advantage

October 2010 31

Oct. 13 – 26, 2010 ECODENT Dental Gum

FOOD FOR LIFE Organic Sesame Seed Bread

1.29

2.99

12 ct., select varieties

24 oz.

AMY’S Organic Pizza

CASCADIAN FARM Organic Frozen Potatoes

EDWARD & SONS Miso-Cup Soup

89¢

13 oz., select varieties

16 oz., select varieties

.705 oz., select varieties

32 oz., select varieties

NEWMAN’S OWN Organic Mints

QUINOA Organic Gluten-free Pasta

SEVENTH GENERATION Disinfecting Wipes

CASCADE FRESH Fat Free Yogurt

8 oz., select varieties

35 ct., select varieties

6 oz., select varieties

STONYFIELD Organic Fat Free Yogurt

STONYFIELD Organic Soy Yogurt

6 oz., select varieties

2/$10 2/$5

49¢

2/$4

.75 oz., select varieties

SO DELICIOUS ORGANIC VALLEY Organic Pourable Yogurt Coconut Milk

2/$6

3.29

32 oz., select varieties

64 oz., select varieties

2.79

LIVING HARVEST Tempt Hemp Milk

3.29

10/$7

10/$8 10/$8

Sale runs Oct. 13 – 26 • Some items may not be available in all stores 32

October 2010

the CO-OP advantage

Oct. 13 – 26, 2010 WESTSOY Organic Tofu

AURA CACIA Organic Cedar Wood Oil

2/$4

2.49

14 oz., select varieties

.25 oz.

Other Essential Oils also on sale

AMAZING GRASS Super Food Packets

FLORA Floradix Iron + Herbs

8 g., select varieties

8.5 oz.

1.29

19.99

NEW CHAPTER Lifeshield Immunity

PEACE MOUNTAIN RAINBOW LIGHT Hot Flash Rescue Lotion B-Complete Vitamins

60 Vcaps.

4 oz.

45 tab.

90 tab.

SIMILSAN Homeopathic Eye Drops

SPECTRUM ESSENTIALS Organic Flax Oil

GAIA HERBS Chia Fresh Daily Fiber

NATURAL FACTORS Coenzyme Q10

.33 oz., select varieties

8 oz.

9.5 oz.

60 cap.

GAIA HERBS All Products

NIKKI’S Shortbread

WOODCHUCK Hard Cider

OUTPOST SUPPLEMENTS Basic Multi Veg Tabs

6 oz., select varieties

6 pack, select varieties

60 ct.

26.99

8.49

9.99

20% Off $4.89

6.99

11.99

7.99

RAINBOW LIGHT Food Based Calcium

8.49

14.99

8.99

Sale runs Oct. 13 – 26 • Some items may not be available in all stores the CO-OP advantage

October 2010 33

You’re holding the last issue of the Exchange...

Here’s how to stay up to date on all the happenings at your co-op!

Visit our Website www.outpost.coop For sales, news, events, recipes, and owner info! And if you sign up for our e-newsletter you’ll receive updates, sale information, upcoming events and more twice a month!

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Every Wednesday, starting November 3, our new weekly newsletter will be available in our stores. In it you’ll find all of the sales and special deals for the week, event information, a recipe or two and other info about your co-op.

Owners – share your email with us! The most cost effective and fast way of communicating with you is through email. We only use your email for important ownership-related information (like elections, product recalls, big changes at the co-op, etc.) and we never, ever share your address.

Tell your cashier, the next time you shop, that you’d like to give us your email

October 2010

Like us on Facebook Follow us on Twitter We share fun tips and news, give our fans and followers sneak peeks as to what’s coming up and generally have a fun time without boring or annoying you with too many posts! Just search for Outpost Coop and join the fun.

www.outpost.coop

Celebrate Fair Trade Month! Equal Exchange Fair Trade Favorites October 1st - October 12th ONLY!

Alter Eco

October 1st –October 12th ONLY!

Fair Trade Organic Olive Oil original or robust 12.7 oz.

Bulk Coffee

$14.99

All varieties

$7.99/lb. Decaf $9.99/ lb.

Fairhills Fair Trade Wine

Regular

While supplies last

Hot Cocoa Mix 12 oz.

Cabernet Sauvignon

$6.49

A full - bodied dry red that is bold and tasty, with plum and blackberry flavors, followed by mocha, tea, strawberry and smoky notes in the finish that’s produced by happy vineyard workers in Argentina.

Chocolate Bars 9 varieties 3.5oz

$2.99

Fair Trade Super Special! 750 ml

$5.99 Barthel’s Fruit Farm Mequon, Wisconsin The relationship between Outpost and Barthel’s goes way back … we have been selling their delicious apples for more than 25 years. The farm itself has a long history, too. Bob Barthel is a fourth generation farmer who will happily show you the trees planted by his dad, his grandfather and his great-grandfather. Bob’s style is complemented by a highly successful pest management system that he says reduces the wear and tear on the environment and limits the Miles to use of pesticides — organic or synthetic. Nino Ridgway, with her Ph.D in entomology (insect biology), is the Market brains behind the Integrated Pest Management system. Her design relies on weather station data and frequent insect counts to improve conditions for beneficial insects and make life very difficult for the bad guys. This means that Bob and Nino can forgo the more common style of organic fruit farming — the frequent, preventative spraying of organic pesticides over an entire area of orchard. At Barthel’s, the bugs do most of the work. The result is a higher crop yield with less interference from the farmer. And some seriously delicious pears and apples!

Honeycrisp Update The local Honeycrisp crop was damaged by an early spring frost making for low yields. We will not have Barthel’s Honeycrisps* in the stores this season, but there is a limited supply if you visit the farm. We will however have other excellent varieties from them – stop in an see our selection! * Honeycrisps are available from other growers.

www.outpost.coop

Nino & Bob with their dogs Pippen and Tinker. October 2010 35

Break the Bottle Habit!

Did you know?

• As of 2006, the Container Recycling Institute estimated 60 billion single-use beverage containers were bought. Approximately 45 billion of these were discarded after use. • The Ocean Conservancy estimates that along with plastic bags, plastic bottles are among the most prevalent sources of pollution found on our beaches. Break the single use water bottle habit with one of these nifty reusable bottles!

Vapur Bottles Lifefactory Bottles

Foldable and reusable, these durable bottles are, BPA-Free, freezable, and even dishwasher safe!

Glass covered with a hip, silicone sleeve to help prevent breakage.

16 oz size

22 oz. size

$21.99

$8.99

Kiss My Face

Frontera

• Liquid castile formula • Biodegradable • Vegetable based & vegan • Paraben – free • Great value! Choose from Pomegranate Acai, Lemongrass Clary Sage, Grassy Mint, and Lavender Mandarin.

• Snappy flavors in a pouch! • Perfect for taco & burrito fillings 5 varieties

Peace Soap

Skillet Sauces

8 oz.

NEW

$2.49

$9.99 34 oz. $15.99 17 oz.

October 2010

www.outpost.coop

Kaia Foods Raw Snacks Kale Chips

Made from dried kale and other raw ingredients like sprouted sunflower seeds, sesame seeds, cider vinegar and sea salt. Crispy and tasty! 4 varieties 1 oz.

NEW

$1.89

Artisana Organic Raw Tahini Crafted by hand using a low heat process that preserves vital enzymes, vitamins and essential fatty acids. 16 oz.

it’s Back!

$11.49

Raw Fruit Leather Made from pureed organic fruits and dried at low temperatures. No added sugar or sweeteners. 4 varieties .5 oz

$1.89

Emmi Swiss-style Yogurt • From Valley Cottage, New York. U.S. sourced fruit & rBGH-free milks • Live active cultures • low in fat and sugar with subtle fruit flavor • Silky, light, supple and delicious!

NEW

Oktoberfest Features from the Meat Department Beef Round Rouladen

Naturally-raised lean beef hand-rolled with Nueske’s bacon and a Weinke’s pickle!

$4.59/lb.

11 varieties 6 oz.

$1.49

Pork Schnitzel Choose original or gluten-free

these will make your lederhosen twirl!

$4.99/lb.

Outpost’s Own hand made pork brats

$2.99/lb.

Bulk Food Features Colossal Organic Medjool Dates • Colossal is the largest size available • Super sweet • While supplies last!

Udi’s Gluten-free Bakery Quality baked goods produced in a 100% dedicated gluten-free bakery in Denver, Colorado. Choose from - sandwich and whole grain bread, cinnamon rolls, and plain bagels 12 oz. – 14 oz.

$4.29-$5.49

California grown

$9.99/lb.

Muffins, granolas and pizza crust also available!

NEW

Customer requested

Fair Trade Organic White Quinoa Grown in Bolivia

$3.99/lb. www.outpost.coop

October 2010 37

Customer Service Stars!

Many of our employees tell us that it’s ‘rewarding’ to work at Outpost, so we asked our Stars this month, “why”. And just for fun we asked what they’d absolutely, positively MUST have on a deserted island.

Capitol Drive Introducing Farrah Coles from our prepared foods department. “The most rewarding part of working at Outpost is that I’m surrounded by such diverse people from all walks of life and I learn something new every day. I’ve been able to learn about organic fruits and vegetables, dietary needs people have and about different vitamins. I have had people tell me they just drove 50 miles to get to Outpost. That is pretty awesome. If I were stranded on a deserted island I would want to be sure to have Outpost’s turkey penne pasta salad. It’s really good!”

Bay View Introducing Yuliya Sorin from our front end department.

Outpost Rummage Sale! Saturday, October 9 — 8am - 3 pm

at our Bay View store 2826 S. Kinnickinnic We’ve cleaned our storage areas! • Metal shelving • Merchandise props • Office needs • Chairs • Desks • Dining chairs and more!

One Day ONLY Sorry, no early sales. Cash or check only. S a m p l e r

da r u t sa

r e b Octo 2pm 11am

i ocat L l l A

“I love the upbeat vibe & energy I get from the great staff I work with. If I were stranded on a deserted island, I’d really want to be sure I’d packed my New Chapter Unbounded Energy Vitamins.”

D a y

ons!

Ever wonder what Wisconsin tastes like?

State Street

Then stop by and try - Outpost prepared foods,

Introducing Caitlin Smith from our prepared foods department. “The most rewarding part of working at the co-op for me is that I work somewhere with integrity. That makes me proud. What I’d need if I were stranded on a deserted island?… Easy – lipbalm and chewing gum!”

local apples and apple cider, local cheese, and even breakfast featuring local eggs! Owners - It’s also Owner Appreciation Day! Prize drawing, free gift and more.

100 E. Capitol DrivE MilwaukEE 7000 w. StatE StrEEt wauwatoSa 2826 S. kinniCkinniC avE. Bay viEw w w w. o u t p o s t . c o o p • o p e n d a i l y • i n fo 4 1 4 . 9 6 1 . 2 5 9 7

October 2010

www.outpost.coop

In an ideal world...

…everyone should have safe and secure housing regardless of their economic or social background the hope to help them avoid a shelter stay whenever possible.

he Cathedral Center was introduced in 1996 as a model of collaboration between faith based and nonsectarian agencies. Original partners included the American Red Cross, The Interfaith Conference of Greater Milwaukee, Catholic Charities, Milwaukee County, the Cathedral of St. John the Evangelist and ColumbiaSt. Mary’s—St. Ben’s Clinic. The Cathedral Center “overflow” shelter filled an immediate need as the numbers of homeless women and families in Milwaukee began to spike. Services were provided to those in need through a collaboration of partners working out of common areas of local churches. The mission of The Cathedral Center is to provide a safe environment for women and families while working to end homelessness, one life at a time. Today, The Cathedral Center provides emergency shelter for 32 individual women and 8 families each night. Services are extended for an additional 12-18 women in our cot-based overflow shelter or “warm room” during the winter months. Case management support is offered to all shelter guests, as well as families in the community. All guests are asked to work on three main goals during their time with us: housing/ safe placement, increase/stabilize income and personal skills. What are some common misconceptions about homelessness in our city? Homelessness is an invisible problem. Our national and local economic difficulties have only magnified the issues relating homelessness including a lack of safe and affordable housing, access to healthcare—both physical and psychological, hunger and the cycle poverty, a lack of jobs and education and overall opportunities. The reality is that women and families make up the fastest growing segment of the homeless population. They struggle to raise their families as they juggle low-paying jobs and unsafe housing. They are faced with so many barriers in their lives, much of which are symptomatic of generational poverty. What are some projects or events that The Cathedral Center is currently working on? The Cathedral Center is working diligently to help families who are doubled-up with friends and families in the community. We work closely with community families and their hosts with

www.outpost.coop

We are busy planning our 5th Annual Fall Gala & Wine Tasting for November 4th. It’s an event that honors a Woman of The Word. This year, we will be honoring Judy Baruch, the Executive Director of Tikkun HaIr Milwaukee. Judy and Tikkun Ha-Ir are long time volunteers at The Cathedral Center. What has been your most rewarding experience while you’ve been a part of The Cathedral Center? The most rewarding experience for me was when a young mom came into the shelter with six children and had just lost her job. The initial crisis was that she didn’t have a place to live with her family. In working with this family I discovered LaToshia Thompson, Family Case Manager that there were a lot of other severe issues that needed to be addressed including sexual abuse and developmental disorders. Unfortunately, we don’t have enough shelters that are able to accommodate a family this size. I found out about a new housing program that only had a few three bedroom units available. After a lot of hard work and patience, I received confirmation that the family was going to be accepted into the program. I was so relieved, I went to my office, sat down at my desk and cried. The family has been housed for a year now and regularly calls to say they are doing fine and to say thanks for my help. If you could have three wishes, they would be: I would wish for The Cathedral Center to have more space to accommodate more families. I wish we had a van to transport clients to appointments. I wish we had a Transitional Housing Program to follow our client’s with Case Management for an additional two years. Please finish the sentence: “In an ideal world…” Everyone should have safe and secure housing regardles of their economic or social background.

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 The Cathedral Center on Wednesdays in October.

LaToshia Thompson, Family Case Manager

October 2010 39

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October 2010

www.outpost.coop/postscript

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Wisconsin Expo Center State Fair Park   October 22nd 3:00 PM – 8:00 PM October 23rd 9:00 AM – 4:00 PM

 

     

Experience a Tasting Safari: Everyone Samples 100 Fun & Nutritious Foods!                  

The Healthy Living Expo Offers Hundreds of Booths Featuring: • • • • • • •

Naturopathic & Alternative Practitioners Local Farmers Cooking Demonstrations Health Food Retailers Whole Food Supplements Performances in Martial Arts and Dance Demonstrations of Yoga, Pilates and more!

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Chiropractors Pet Care Fitness Trainers Kitchen Products Eco and "Green" Products Local Herbal Medicines

PLUS 48 FREE Educational and Inspirational Healthy Living Seminars!! For EXPO, Seminar and Tasting Safari Information Please Visit: (Pre-Registration Required for October 22nd and 23rd Tasting Safaris!)

 

Resurrecting the Milwaukee apple continued from page 11 most never knew existed — the Milwaukee apple.

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The idea came about when Slow Food WISE member Jennifer Casey attended an antique apple workshop hosted by the Renewing America’s Food Traditions Alliance last year. At the workshop, the Milwaukee apple was identified as endangered, and Casey set out looking for traces of the forgotten fruit. Maple Valley Orchards had trees, and one was grafted for seeds. The Milwaukee apple seeds, along with four other regional varieties on the endangered list, are now (hopefully) on their way to fruition at the Stahl-Conrad Homestead in Hales Corners. Slow Food WISE board member Jeff Filipiak participated in the apple planting last May, and enjoyed the chance to help the trees take root. “I’m a historian, so the idea of connecting to the past (through old varieties) and future (because these trees could still be around in future decades) is appealing to me.” There isn’t much information about the Milwaukee apple, but we do know that it was first planted in the late 19th century by one George Jeffry. The seeds originate from the Duchess of Oldenburg variety; a Russian apple. An American delegation brought the seeds back from Russia after seeing that the trees were productive and grew vigorously in cold northern regions, much like Wisconsin. In a description of an apple from the original tree dated Oct. 11, 1898, the apple weighed about nine and a half ounces, was round, oblate and slightly angular in shape, had a short and stout stalk, with greenishyellow and brownish-red stripes. The taste is described as pleasantly acidic, with “half fine,” tender and juicy flesh. Other sources describe the taste as slightly tart and acidic, making it a good cooking and cider apple but still tasty eaten off the tree.

www.outpost.coop/postscript

Slow Food WISE board member Jeff Filipiak at the apple planting last May. Lab apples Heirlooms were grown for specific purposes, whether it be for eating, cooking, canning, ciders, sauces, etc. which accounts for the wider range in unique flavors and textures than found in modern varieties. Today, consumers buy apples mostly for eating out of hand, so a sweet, dessert-type of fruit is most commonly sold, and in recent memory, “invented” through apple breeding. It’s hard to find someone who doesn’t love the sweet but tart taste of the crisp and juicy Honeycrisp apple. Arguably the most popular and well-known cultivar (a cultivated variety of a plant that has been deliberately selected for specific desirable characteristics), this apple has taken North America, and the world, by storm. Produced in 1960 at the University of Minnesota from a cross of the Macoun and Honeygold varieties, the Honeycrisp has the taste that consumers crave and growing qualities that Midwest farmers desire. The Honeycrisp was engineered to withstand the cold fall nights of the Midwest. The fruit grows hardily and vigorously in cool conditions and can be stored for up to six months and still maintain flavor. History prevails Apple breeds such as the Honeycrisp make it that much harder for heirlooms to stand a chance in the marketplace. Why bother with the hundreds of antique apples facing extinction when bred varieties seem to have all the desirable charcontinued on page 58

www.outpost.coop/postscript

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<your community> delicious whisked with crème fraîche, garlic and chervil. Brilliant! (Who cares if you don’t know what chervil is?) This blessed book provides an endless list of CSA oddities, farmers market novelties and co-op mysteries … and then tells you not only where to put them — but how, when, where and why: Fava beans! Add to corn for an old-fashioned succotash. Beets! Make into a creamy beet and tahini dip. Broccoli rabe! Serve it with linguine. Persimmons! In a salad with greens and walnuts, dear. Watermelon radishes! Simply shave and serve on a salad. Then sashay… take a bow.

A small pile of cookbooks made its way into the Exchange office this summer, all of them with a focus on fresh market and co-op produce. Time for a book review! Photo by Liz Setterfield

COOK LOCAL! These books will help you make the most of your locally-grown produce

the giant chain supermarkets and their prepackaged convenience foods for the locally-grown, organic, nutrient-laden offerings at the local co-op, at the farmers market, and in the CSA basket. And I can’t be the only one — when faced with the white-green curlicues of a garlic scape — who has wondered: “What on earth is that thing? And where exactly am I supposed to put it?” I know it’s not just me.

By Liz Setterfield

know it isn’t just me. It can’t be. When it comes to cooking, I am surrounded here at Outpost by locavore foodies who sauté, simmer, sip, serve and sashay around the kitchen with what I imagine to be abandon, ease and — possibly — grace. I cannot be the only one who is a bad cook.

Alice Waters, locavore chef extraordinaire of California’s famed Chez Panisse restaurant knows it’s not just me, too. Janet Fletcher, James Beard Award-winning food writer and certified Master Gardener, knows also that it’s not just me. How do I know this? Because these two wonderful women joined forces to write a cookbook for people just like me, titled: “Eating Local — The Cookbook Inspired by America’s Farmers.” I am in love with this book.

My culinarily-disadvantaged colleagues may be keeping quiet for now, but I know they lurk somewhere. I also know that I have comrades in the aisles; Outpost owners and customers who badly want to cook with finesse; foodies who love the look, feel and smell of all that fresh produce but simply do not know how to do it justice in the kitchen.

Got yourself a bunch of turnip greens in your CSA basket? No idea what to do with them? Didn’t know turnips even had greens? Tell me about it. Well, Janet takes you kindly by the arm and tells you to boil said turnip greens and then sauté them. You can pretend you knew all along.

Furthermore, I know I am not the only one who has gone through a consumer re-birth of sorts, eschewing

How about those lemon cucumbers, then? They don’t even look like cucumbers, you think. They’re round and yellow, for starters. Ah, says Janet … but they are

October 2010

Okay, so I’m getting a little carried away. But I do truly love this book. With its help, you can make the best use possible of the food you find at the co-op and market, waste nothing, and feel in control of what you’re eating and feeding your family. Furthermore, it contains gorgeous photographs and profiles of the farmers who have provided the food so you truly feel the connection from farm to fork. That connection, according to author Janet Fletcher, is what inspired cookware retailers “Sur La Table” to commission the book. As it has grown into a nationwide cookware chain, the company has sought a meaningful way to connect with the communities in which it operates, and celebrate its commitment to local food. Fletcher spent one summer visiting each farm profiled, breaking bread with the farmers and workers, watching them box up their CSA produce, and oftentimes accompanying them to pick-up sites. Fletcher learned about the farmers’ philosophies, challenges, and favorite crops and she shares those tidbits throughout the book. The farms were selected, she said, based on their geographic diversity as well as the types of crops grown. I was surprised to learn that most of the recipes in the book are Fletcher’s own, not given to her by the farmers profiled. But it quickly made sense: “Farmers tend to eat pretty simply,” she explained, “they are such incredibly busy people.” “Eating Local …” is organized by food type: vegetables first, then fruit, then poultry, meat and eggs, with each section alphabetized by main ingredient. A thorough index in the back pages is helpful, and the prologue pages are dedicated to tips on buying and storing produce. The gorgeous photographs are not necessarily of the recipe made, but often of the main ingredient as it grows on the farm. And the farmer profile pages are

www.outpost.coop/postscript

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scattered throughout the book, punctuating the recipes with a reminder of where the food came from. And speaking of where the food came from, how is it there, I wondered? How is life on the farm in these days of industrial agriculture giants and small organic farmers? I asked Fletcher what she took away from the experience. “They’re happy. They’re making a living,” she said. What’s more, Fletcher said she met countless young people — aspiring farmers armed with college degrees — learning the business first hand so they can start farms of their own.

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I had just one question after that — favorite recipe? Of course, that’s an impossible question with no single answer, but Fletcher said that since we are lucky enough to have Wisconsin’s gorgeous fall weather upon us, she votes for the Butternut Squash soup on page 154. This soup has Latin flavors, with chipotle balancing the sweetness of the squash, she said, and is perfect at this time of year. “Eating Local…” is published by Sur la Table and priced at $35. It is dedicated, perfectly, “To America’s hardworking farmers, who make eating locally possible.” It could also be dedicated to clueless — now grateful — wannabe foodies like me. In good company: Other books on our shelf “Eating Local…” is not the only cookbook to have crossed my desk this summer that focuses on organic fare from farmers markets and the co-op, but it remains my favorite. The others are worth a mention, however, because they offer worthy recipes and valuable advice on the selection, storage and preparation of fresh food. “Melissa’s Everyday Cooking with Organic Produce” (Wiley) by Cathy Thomas, $29.95 This practical book seeks to highlight the produce typically found at the market or co-op, and show us how to make the best use of it with fairly straightforward recipes. The photography is basic and informative, but the writing entertains as well as informs. Author Cathy Thomas includes a seasonal produce chart, shares tips on how to tell if produce is ripe, and provides recipes for the 56 most commonly available organic fruits and vegetables. The book provides us with a USDA definition of organic and is organized alphabetically for quick reference. An excerpt from the page introducing the artichoke recipes provides a good continued on page 48

www.outpost.coop/postscript

Classical Homeopathy promotes healing on physical and emotional levels. Homeopathy effectively treats many acute and chronic illnesses.. Cranial-sacral treatment is a powerful but gentle type of osteopathic manipulation that works with the innate healing forces within the body.

Vicki Taylor, D.O. Osteopathic Physician

Family Practice Clinic 11803 W. North Ave. • Wauwatosa 414-258-5522

Your Sacred Journey Bringing the Divine and Ordinary Together • • • • • •

Crystals, Stones, Jewelry Books, CDs, Essential Oils Incense, Candles, Gifts Tarot & Oracle Cards Statuary, Smudge, Classes Reiki & Intuitive Readings and more.

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The appearance of an advertisement in the Outpost Exchange in no way implies an endorsement by Outpost Natural Foods of the product or service advertised; nor does it imply a veriﬁcation of the claims made by the advertiser. The Exchange reserves the right to reject any advertising deemed inappropriate. October 2010 45

Free Spirit Crystals

4763 N. 124th Street • Butler, WI 53007

Mon. - Fri.: 11 a.m. - 6 p.m. • Sat. 10 a.m. - 4 p.m. 262-790-0748 • freespiritcrystals@gmail.com • www.freespiritcrystals.com Fine crystals and healing stones, mineral specimens, books, incense, CDs, feng shui resources and jewelry. Diane Bloom – Reiki Sessions & Attunements, Crystal Healing, Transpersonal Healing, Numerology, Classes Marene Martensen – Astrology Charts & Analysis, Tarot Readings Joan Collins – Psychic, Tarot Readings, Energy Healings, Classes

October

Free Spirit Crystals would like to thank the Outpost for their years of dedication and service to the community. You are all wonderful!!

Bring in this ad for the month of October and receive 10% off of all stones. (consignment items not included) ¥ µ

"Knowing Yourself is The Beginning of All Wisdom” Aristotle

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continued from page 45

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“Imagine the scene as mankind first tried to tame an artichoke for consumption. They had to look past the forbidding thorns posted atop the leaves and ignore the tickly hair-like choke at its core. An unopened flower bud of a thistle-like plant, the artichoke required ingenuity to make it edible. Cooking softens its heart and the base of its leaves, offering an alluring nutty, buttery-sweet taste…” This is followed by buying and storing advice, prep and use directions, seasonal availability guidelines, nutritional information, serving suggestions, and finally, four recipes. “Fast, Fresh & Green: More than 90 delicious Recipes for Veggie Lovers” (Chronicle Books) By Susie Middleton and Ben Fink, $24.95 This book is a love letter to all things vegetable, and an ardent attempt to show

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October 2010

“Eating Local...” is more than a cookbook. Along with recipes, you’ll find profiles of the local farmers who grow the food used in those recipes –and gorgeous photos of people, land and food. The book is available online at www.surlatable.com, price of $35. www.outpost.coop/postscript

Fin d Far us a t Sat mers’ Broo . M M kfi orn arke eld ing t s

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you how “to prepare vegetables that are so delicious, you’ll be tempted to start skipping meat altogether.” The emphasis is on technique, with chapters devoted to the arts of sautéing, quick-braising, grilling, stir-frying, roasting, walk-away sautéing and charmingly named “two-stepping” and more. See … I knew people sashayed in their kitchens.

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Time for something sweet: “Farmers’ Market Desserts” (Chronicle Books) by Jennie Schacht and Leo Gong. Here’s the good news for my family: I may be a dreadful cook, but I’m not half bad at baking, thanks to some childhood coaching from my grandmother and a kindly neighbor named Hilda. At the age of seven, not only had I mastered the fine art of rollerskating backwards, but I could also roll out homemade pastry with the coolest of hands, turning out latticed pies and tarts that made people go “oooh.” I do not wonder at this seeming inconsistency; baking is a one-step-at-a-time affair, with the end result being one dispensable dish. Furthermore, we all understand that desserts are naughty, so I am under little or no obligation to concern myself with nutritional value. The cooking of a meal, on the other hand, presents the forlorn working mother with a multi-tasking nightmare scenario of varying prep and cooking times converging, while hungry children squabble and melt down as their blood sugar plummets. Said children require minerals and vitamins, and they prefer their food notburned. They most particularly do not enjoy it when their peas touch the potatoes. continued on page 52

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Each chapter offers a foundation recipe, with the basic technique outlined, and builds on that with more elaborate options. Sadly, not all of the recipes come with photographs — a pet peeve of mine; I like to know what it’s supposed to look like so I have a better idea of how close I came to actually pulling it off. There is a preliminary guide to stocking your pantry, and to shopping for and storing vegetables. Not all of the recipes are vegetarian, but 75 percent of them are. Bottom line, this is a fabulous book for someone looking to reduce the amount of meat in their diet, and enhance their culinary technique.

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All meetings are at: Karnak Chapter, Rosicrucian Order, AMORC 3846 W. Wisconsin Avenue • Milwaukee • Mid Level Refreshments served after the Workshop 415-344-9112 • www.rosicrucian.org • Parking in back of building

Sheepish Delight in music, take a healing bath, taste the heat of ginger, be mindful, really smell the roses wherever you are, do good work, give thanks. Aromatherapy, Music, Healing Lotions/Creams/Salves, Herbs, Coffee & Tea, Fair Trade, & more to discover  326 Main Street, Racine, WI53403 262-635-3244

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October 2010 49

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MASSAGE APPOINTMENTS AVAILABLE! Relax, unwind, rejuvenate with a soothing massage $35 or 60+ $25 Day and evening appointments available Reserve your time now! Call 262-376-4545 Blue Sky Grafton student training clinic – 350 Double Tree Lane, Grafton

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October 2010 51

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COOK LOCAL!

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continued from page 49 Like I said – nightmare.

414-747-8998 MILwaukee, WI

So this book is a good one for me, giving me the opportunity to actually enjoy some time in the kitchen. Here’s what it promises: “This guide will walk you through your local farmers market in search of the most delicious fruits, freshest dairy products and seasonal, regional specialties — such as dried Blenheim apricots or fresh quark cheese — to create the ultimate local desserts.”

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Environmental Film Series presents

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Between the pages, you’ll find reasons why to buy from local farmers, an in-season produce chart, a list of in-home tools and staples with which to stock your kitchen and pantry, cooking tips, master recipes (make your own crème fraîche), and scattered farmer profiles. Turn to page 79 for a profile of Weston’s Apples in New Berlin, Wis. Overall, the book contains 50 recipes for tarts, crisps, cupcakes, panna cotta and more. The pages (thankfully) are garnished with photographs taken at the market as well as in the kitchen. On my personal to-try list? The Ginger-Pear Skillet Cake and the Baked Apple Dumplings with Cinnamon Caramel … both of which seem perfect for fall.

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October 2010

2200 E. Kenwood Blvd., 2nd level • 414.229.3111 A Food for Thought event – foodforthought.uwm.edu

The cover image of “Eating Local...” shows the contents of a CSA box from the Nitty Gritty Dirt Farm in Harris, MN.

www.outpost.coop/postscript

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Saturday, October 23 • Cardinal Stritch University, Milwaukee Kliebhan Conference Center, Bonaventure Hall 8:45 a.m.-3:45 p.m. Check-in at 8:00 a.m. $25 in advance. $15 studentswith ID. $30 at the door. For questions or brochure, call (414) 299-9888, x3. Register online at www.for-wild.org/conf or mail to: WildOnes, c/o Pat Brust 9411 S. 92 St., Franklin,WI 53132

October 2010 53

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October 2010

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October 2010 55 8/26/2010 3:41:57 PM

<your community> * Kathi Gardner

Baloney on wry I’ve never been fond of surprises. Even when I was small, my mother noted with some dismay that while my siblings’ faces lit up with anticipation at the mere mention of a surprise, I would flinch, automatically imagining the worst. I’d like to say that I have changed, that I now embrace life with a spirit of adventure but I’d be a gigantic liar. Case in point; when we received the travel documents for our long-awaited trip to Ireland, Jay was taken with all the practical suggestions included in the packet.

Moving on It has been a great

“Here’s a great idea,” he informed me. “It says we should make copies of all the important travel documents and seal them in a plastic bag to keep them clean and safe …”

25 years - join me

“ … So when the plane plunges into the ocean, the bags will float and let them know where to look,” I finished.

online to keep the

Jay, long used to my pessimism, rolled his eyes and went off to copy our passports.

conversation going.

Needless to say, when Malcolm called to ask me to meet for coffee and deliver the news about the Exchange, I had already steeled myself for unpleasant news, but that somehow didn’t make it any easier to bear. Twenty-five years ago this November, I wrote my first “Baloney on Wry” column for this magazine. As with most things we look back on, I shuddered when I revisited that column earlier this year (try rereading one of your term papers some 30 years later and you’ll see what I mean.) In a sense, the Exchange magazine and I grew up — and grew old — together.

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 & you. kgardn@yahoo.com momcat1950.wordpress.com

The Exchange metamorphosed from a black-and-white, fairly simple publication to the magazine it is today, and my column — initially a simple bit of light entertainment — became a place to share the small things that give our lives substance and meaning. At first, I would submit one column and immediately begin to ponder what to write about for the next, but gradually my readers began to surface with ideas enough to keep me writing forever. A perfect stranger would approach me in the checkout line at Outpost, and suggest that I really ought to talk about pets and their effect on our lives; another person might drop me an e-mail to share his story of life with chickens, having read my tirade on the barbaric habits of poultry. What became clear to me as time went on was that sharing my own experiences with

October 2010

Exchange readers had created a vast circle of friends I had never met, friends who felt comfortable enough to share some of their stories, their personal pet peeves, the important events in their lives. I have encountered readers in every conceivable place, from a restaurant bar in Germantown to a mountain resort near Colorado Springs, and every one of them has been a delight to meet. It will be very sad for me to lose that connection. So, what’s next? When Jay and I get back from our trip to Ireland (barring that plunge into the ocean I mentioned earlier), I have some major decisions to make. I’ve had the perfect job working with my two loves — books and people — for almost 38 years. I don’t feel old enough to stop working, but Jay, who is simply wallowing in his own retirement, is attempting to lure me in that direction. I’d love to keep working another 38 years, but let’s say that with the direction that ship is currently headed in, I’m not sure whether I should keep on arranging the deck chairs or start manning the lifeboats. For those of you who have computers, I will be posting a new column, “That’s What SHE Said,” on my blog (www.momcat1950. wordpress.com) along with an assortment of pictures, juicy tidbits of humor, quotes and recipes. You can also visit my Facebook page where I hope to have a link shortly to some of my favorite columns and short stories, provided I am able to navigate the complexities of such a project without accidentally making my laptop explode. Better yet, send me an e-mail and let’s get together for coffee, tea, or just a hug and a talk face-to-face. It would be great to finally meet some of you who have kept me writing all these years with your suggestions, encouragement and appreciation. It’s been wonderful fun visiting with you every month — I wouldn’t have missed it for the world. Stephanie Bartz photo

www.outpost.coop/postscript

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Shambhala Wisdom Series Practice and study programs with senior teachers in the Shambhala Buddhist tradition.

akini

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Revealing the Feminine in Tibetan Buddhism

Judith Simmer-Brown is professor of Religious Studies at Naropa University in Boulder, Colorado. She is the author of Dakini's Warm Breath: The Feminine Principle in Tibetan Buddhism (Shambhala 2001) and Meditation in the Classroom (SUNY 2010). She has practiced Tibetan Buddhism for over 35 years and is an Acharya (senior dharma teacher) of the Shambhala Buddhist lineage.

exposure

support

October 8 and 9 Register online at: milwaukee.shambhala.org

Milwaukee

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community

Wellness and the Arts The Milwaukee Public Market - October 17, 11 am - 5 pm Come and Enjoy Free Ongoing Wellness Demos and Musical Performances Keynote by Dr. Jennette Cable Special Musical Guest, NPR’s Ben Merens Visit: inwellnesstoday.com to enroll TODAY 414.434.7031 • 800.208.5531

Holistic Counseling insurance accepted Breathwork Retreat at Green Lake - October 7 - 10 Personal Integration Program begins November 7

October 2010

Resurrecting the Milwaukee apple continued from page 43 acteristics? The answer is simple. Along with the abundance of choices in regards to flavor, color, shape, purpose and not to mention character, heirloom varieties possess something that genetically cultivated apples will never have: a long, rich history. Antique apple farmers get excited about the historical tidbits that accompany each piece of fruit. For example, the Spitzenburg dates back to the 1700s and is believed to have been the favorite apple of President Thomas Jefferson. Step back to colonial times when biting into a crisp and juicy Rambo, or know that you are enjoying one of the oldest and most popular American apples when eating a Winesap. In order to save these varieties from becoming a part of history, it is vital to create demand for heirlooms by persuading local farmers to grow them. Combined with the right local There are more media coverage than 16,000 named varieties of the fruit, to get the word out, Filipiak can making apples the most varied food on see the Milwaukee apple making a the planet. Out of this massive numcomeback. “I think ber, why is it that this apple has only a few dozen the potential to varieties make it become one of the into our shopping symbols of local carts? farming traditions, particularly during fall apple season. Milwaukee and Wisconsin are famous for certain food products — beer, cheese, brats — which have to do with cooking, which is fun; it would be nice to complement those with a tradition drawing more upon the growing side than the cooking side.” If all goes well, the Milwaukee apple will be ready for tasting in a few short years. The anticipation is heightened because of the historical connection to our city and region. If the Milwaukee apple is successful and can be sold all over the region, we can really feel good about doing our part to eat local and support local farmers, and at the same time, sustain a small piece of Milwaukee history that was almost forgotten.

www.outpost.coop/postscript

UWM Union Distinguished Lecture Series presents

D S

AN EVENING WITH

MICHAEL POLLAN Author of In Defense of Food and The Omnivore’s Dilemma

One of Time Magazine’s 100 most influential people of 2010

Where to find heirloom varieties

Wednesday, November 10, 2010 7pm UWM Union Wisconsin Room

Photo by Alia Malley

photo: Liz Setterfield

2200 E. Kenwood Blvd., 2nd level Tickets may be purchased at the UWM Bookstore, by calling 414-229-4201, or online at www.aux.uwm.edu/bookstoretickets . For more information, call 414-229-3111.

Weston’s Antique Apples

5470 S. Overlook Drive New Berlin WI 53146 (262) 679 2862

Specializes in antique varieties with more than 700 trees and 100 types of apples. Some trees date back to the late nineteenth century. Brightonwoods Orchard

1072 288th Ave. Burlington, WI 53105 (262) 878-3000

More than 200 apple varieties with an emphasis on heirlooms. Also available at the Racine, Kenosha, Brookfield, South Shore and West Town farmers markets. Quednow’s Heirloom Apple Orchard

1/2 mile E. of Hwy 12/67 on Cty ES Elkhorn, WI 53121 (262) 642-9735 Heirloom varieties and some modern varieties. Also available at the East Troy, South Milwaukee, Lake Mills and Fort Atkinson farmers markets. Klee’s Out on a Limb Acres

4704 W. Seven Mile Road Caledonia, WI 53108-9740 (262) 835-7728

Many varieties of modern and heirloom apples grown using Integrated Pest Management Practices.

No state tax revenue supported the printing of this ad.

Sponsored by UWM Union Programming, UWM Union Sociocultural Programming, UWM Restaurant Operations, UWM Bookstore, UWM Office of Sustainability, Milwaukee Public Radio, with the assistance of other partners.

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October 2010 59

<your body> * Judy Mayer

Simply Health O

ne of Outpost’s fabulous employees, Kathleen Miller (She works in Bay View’s bulk foods department), gave me her mom’s favorite Beef Stroganoff recipe for a makeover. We both agreed it needed to be lightened up a bit while not sacrificing the heartiness and flavor. Kathleen comes from a large family and this is the perfect recipe to feed a crowd. Mrs. Miller, I hope you don’t mind the changes!

Stephanie Bartz photo

Beef stroganoff Classic dish goes lean but still packs on the flavor. This may be Judy’s final recipe makeover for the Exchange magazine, but she’s only just begun. Judy’s Good Food Guides, Well Being Guides and Nutritional Services page can be found in the Resources section of Outpost’s website: www.outpost.coop. Stay in touch on Facebook and through our website to see what else Judy gets up to in the coming months…

This classic Russian dish has proven its delicious worth time and time again. Stateside, the recipe debuted in America’s premier cookbook, The Joy of Cooking, in 1943. The dish consists of strips of lean beef sautéed and served in a sour cream sauce with onions and mushrooms. It quickly gained gourmet status in the 1940s, because America’s involvement in World War II meant supplies of red meat were limited. Not surprisingly, variations of the recipe appeared, relying on cheaper ingredients such as hamburger and even ketchup. There are now many versions of Beef Stroganoff, some of them employing tomatoes, mustard and using ground beef instead of steak. Mrs. Miller’s recipe is from an early American version.

Original recipe

Favorite Beef Stroganoff Serves six

1/2 pound fresh mushrooms, sliced 3 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 1/4 cup butter 1 large onion, chopped 2 1/2 pounds round steak, ½-inch thick

Makeover recipe

SIMPLE TRUTHS ABOUT FOOD & HEALTH BY OUTPOST’S NUTRITIONIST. Have a favorite recipe you’d like to make healthier? Send it to Judy for a recipe makeover. Email her at

judy@outpostnaturalfoods.coop

October 2010

1 pound portabella mushrooms, sliced into 2-inch strips 3 tablespoons flour 1 pound round steak, 1/2-inch thick 1 teaspoon salt 3 tablespoons flour 1 10 1/2 ounce can consommé 2 1/2 cups beef broth 1 cup sour cream 2 teaspoons fresh thyme 1/2 cup low-fat sour cream 1/2 cup low-fat Greek yogurt Freshly ground Paprika

Directions: Heat olive oil in a large sauté pan over medium heat. Add the garlic and sauté until fragrant. Add onion and mushrooms and cook and stir until onion is soft, about 8 to 10 minutes. Remove from pan and set aside. Cut steak into into narrow 2-inch strips. Add flour to a large resealable plastic bag and add steak. Shake until steak is coated on all sides. Heat skillet to medium-high heat, add remaining tablespoon of olive oil to pan and add beef. Brown well on all sides. Add beef broth and thyme, and simmer until meat is tender – this may take an hour or 90 minutes. When steak is tender, add the onion mushroom mixture, sour cream and yogurt. Mix well and heat thoroughly. Serve over hot whole wheat egg noodles. Add freshly ground black pepper to taste and top with a sprinkle of paprika. Original recipe – Per serving: 841 calories, 42g fat, 19g sat fat, 62g carbohydrates, 52g protein, 812mg sodium, 3g fiber The makeover – Per serving: 557 calories, 17g total fat, 6g sat fat, 68g carbohydrates, 33g protein, 520mg sodium, 8g fiber My recipe saves you 284 calories, 25g of total fat, 13g saturated fat and 292mg of sodium. I added five grams of fiber by using whole wheat noodles and adding the portabellas. I deleted the sodium all together in my recipe — you don’t need it because the amount of sodium in beef broth or consommé is more than enough to provide flavor and taste (use low-sodium beef broth to further reduce it). I really cut back on the amount of round steak used in this recipe. The original recipe has 52 grams of protein — almost a day’s worth for many! Portabella mushrooms were added to replace some of the steak, adding more low calorie nutrients and less fat but still offering a chewy meat-like texture. Fresh thyme was added when the steak was being simmered, giving it a very nice aroma and taste. I replaced the full fat sour cream with half low-fat sour cream and half low-fat Greek yogurt. The full fat sour cream gives you a whopping eight grams of fat while the combination of low-fat sour cream and Greek yogurt gives you one gram. There’s a little bit of tang, but it’s still smooth and creamy.

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acupuncture Ace Acupuncture, Oriental Herbal and Massage Clinic.................55 Gayatri....................................................................................... 13 Nelson, Scott...............................................................................55 Trillium Acupuncture................................................................... 61 body work Reiki Healing; Deb Karpek..........................................................62 chiropractic Foti Chiropractic............................................................................7 Kocol Chiropractic.......................................................................53 Shorewood Family Chiropractic...................................................51 complementary therapies Brain Balance.............................................................................55 Dream Lucid...............................................................................62 Green Square..............................................................................51 Milwaukee Wellness....................................................................52 The Natural Path.........................................................................62 crystals Angel Light...................................................................................7 Free Spirit Crystals......................................................................46 dentists Mahn, Ingo, DDS......................................................................... 12 events Allis, Jack...................................................................................47 Milwaukee Fair Trade Coalition...................................................64 Pabst Theatre...............................................................................5 UWM: An Evening with MichaelPollan.........................................59 UWM: Share the Earth Film Series..............................................52 Vibrant Life................................................................................. 41 Wild Ones Natural Landscaping Conference................................53 Wormfarm Institute Fermentation Fest.......................................48 Pure Alaska................................................................................42

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Homeschool Program & Saturday on the Farm

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Washington Park Senior Center

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Locally Grown Produce Live Music & Demonstrations Handcrafted Art by Local Designers October 2010 61

The business exchange PROFESSIONAL SERVICES DIRECTORY - PAID LISTINGS

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www.outpost.coop/postscript

October is Fair Trade Month! The Milwaukee Fair Trade Coalition cordially invites you to celebrate with us at these events!

Milwaukee Fair Trade Coalition

A “Divine” Evening

A Fair Trade Bazaar

Sven’s European Café

Milwaukee Public Market

at the

Sunday, October 10, 2010 7 – 9pm

Saturday, October 23, 2010 10 am – 3 pm

Sven’s European Café, 2699 S. Kinnickinnic Ave., Bay View

Milwaukee Public Market 400 N. Water St., 2nd Floor

oin us as we welcome Cecilia Appianim, from the Kuapa Kokoo Coop in Ghana, which owns the chocolate brand, Divine. Cecilia will be sharing from her experience of how fair trade has made a positive difference in the lives of those in her community. Joining her is Billy Linstead-Goldsmith, National Coordinator of Fair Trade Towns-USA who will be inspiring us with an update on the Fair Trade Towns movement! Enjoy a light vegetarian meal, Divine chocolate and Fair Hills wine samples. Tickets for this special evening are $20 in advance, $25 at the door and $15 students & seniors. They can be purchased at Sven’s, Fair Trade for All, Future Green and Four Corners of the World.

ear up for the holidays at this fun event. Visit booths from some of your favorite local Fair Trade shops in the beautiful Palm Garden on the second floor of the market! Enjoy yummy fair trade samples, get a head start on holiday shopping, catch the latest in sustainable fashion this fall, learn more about what is happening in fair trade coops around the world have the chance to be entered in a drawing for super cool fair trade prizes every 30 minutes! Sounds like a fun time? It gets better! This event is free to the public!! You won’t want to miss it!

For more info on these events and for a calendar of Fair Trade Month events happening in the area

visit www.milwfairtrade.org