Second Opinion Sept/Oct 2017

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September/October 2017

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Contents Support local and know your food!

Think Green

Mike’s Star Market: Local Meats Equal Good Eats 6 One, Two, Three Orchards: Local Apples Galore! 7 What's in that Pet Food Anyway? 11 Natural Heritage Project 13

Also Inside:

Feeling Good

The Benefits of Breast Thermography 15 Fit2Breathe!: Tools for Breathing Better 16

Good Eats

Kitchen Transparency Enhances Your Dining Experience Burger and Music on the Farm 26 New Love for Local Food at Sheeley House 27 The Watershed Café: A Gathering Place of Local Flavor Brewing Projekt Launches New Food Truck 29

25 28

■ Green Products We Love - 4 ■ Frolicking Fall Fun - 8 ■ Back to School - 19 ■ Farmers Market Scavenger Hunt - 30 ■ Eat Local Challenge - 32 Arwen Rasmussen, 715.831.0325 editor@asecondopinionmag.com www.secondopinionmagazine.com Graphic Design: Brigit Olson All articles are the sole property of the writers.

Opinions expressed in Second Opinion are those of the writers or advertisers themselves, not the publication or its editors. Second Opinion is not liable for use of any artwork provided by advertisers. Please direct concerns to the advertisers. ©2006-2017

Why we do what we do.

Our goal is to connect Chippewa Valley consumers with alternative health and wellness resources and products that will help them lead healthier, happier lives. The idea of keeping it local and helping people discover how many incredible services and offerings our little backyard may offer has been a major driving force in everything we do in the magazine. Second Opinion’s mission is to help educate and empower folks in the region to live healthier and more fulfilling lives. www.secondopinionmagazine.com | 3

balancedliving

tips and ideas for a healthy and balanced life

O C TO B E R I S FA I R T R A D E M O N T H

Fair Trade is a tangible contribution to the fight against poverty, climate change, and global economic crises. The World Bank reports that more than one billion people still live at or below $1.25 a day. The World Fair Trade Organization (WFTO) believes that trade must benefit the most vulnerable and deliver sustainable livelihoods by developing opportunities especially for small and disadvantaged producers. Recurring global economic crises and persistent poverty in many countries confirm the demand for a fair and sustainable economy locally and globally

RAHUA CLASSIC SHAMPOO AND CONDITIONER All Rahua® products are vegan, organic, sulfate-free, paraben-free, gluten-free, cruelty-free and support indigenous economies. Amazon Beauty® is dedicated to the preservation of the Amazon rainforest and the indigenous people that live there. In the process of bringing the Amazon’s greatest products to you, Amazon Beauty® Inc. has committed itself to building sustainable communities and creating learning centers within the Amazon rainforest.

Our story begins deep in the Amazon rainforest thousands of years ago where the women of the Quechua-Shuar tribe discovered the beautifying properties of rahua oil.

The oil’s fortifying and shine-inducing effect on hair and nourishing and lasting glow on skin, quickly elevated it to an honored ingredient that has solidified its place in Amazonian beauty rituals for centuries.

In the 1990s the women of the Quecha-Shuar tribe revealed this ancient beauty practice to renowned New York City hairstylist, colorist, and advocate for the conservation of the Amazon, Fabian Lliguin, a native Ecuadorian of Quechua descent.

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CONSCIOUS SKINCARE ORGANIC CLEANSING DUO KIT Both the products in this set have won awards and contain their organic Make Up Melt and their organic Lavender Floral Water plus an organic face cloth presented in a fair trade organic branded bag.

What is also special about this Organic Cleansing Duo Kit is the Freeset bag itself, which is handmade by ladies in India who were formerly trafficked into the sex industry.

Freeset is a fairtrade, social enterprise scheme that gives freedom, dignity and new hope. In a world of endless ethical and fair trade claims made by business, it is easy to become confused – but not in this case. This bag does make a difference and it really does change lives. Each bag is unique as the lining is made from different recycled sarees.

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All of these great companies share the same philosophy that we do at Second Opinion by being organic, or mostly organic. Visit their websites to see all the other products they offer!

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www.secondopinionmagazine.com | 5

Local Meats = Good Eats

I

n business since 1990/1991, Mike’s Star Market in Eau Claire, Wisconsin, offers beef, lean pork sausage and brats, as well as handmade condiments and custom spice mixes. All their beef is hormone free, and they also offer some grass-fed beef. They have hormone-free chicken and local lamb too.

The “Mike” in Mike’s Star Market is Mike Maier.

“I actually got into the meat business because I needed a job in the late fall of 1987. My grandfather was working for a guy that was looking for help with venison processing, cutting, and wrapping. I gave it a try. My grandmother first taught me how to wrap steak and ground venison. Then after a bit, my grandfather taught me how to cut. Being a farm kid, I already knew a little about it, just not how to do cuts. I for some reason picked it up quickly. Then after that first season I was kept on part-time to cut and learn how to make some sausage items.

I came back in the fall to take over my grandfather’s spot as he moved to Arizona. I cut and learned more cutting and then sausage making from Jan, who owned the shop.”

Of the various meat markets in the area, Maier feels his stands out, primarily due to the great employees. He notes, “It is not just a Mike thing, it takes others to help.” Another thing that makes the market stand out is a desire to always learn more and to strive to make already good products better. Maier notes that their products undergo only minimal processing. He adds, “We also, like other small businesses, care about our customers. Being in business this long, many customers can be called friends.”

Mike’s Star Market provides meat to some local businesses, and they also have a retail counter and freezers. Maier says, “You can stop in and buy what you like or order in large amounts. Not much we can’t do or offer. If we can’t do it, we know other meat shops in the area that can, and we will point you in that direction.”

What is important to Maier and his staff is to provide good meat to customers. “I want you to be satisfied with first quality and flavor,” he says. “Because we make sausage here, we 6 | www.secondopinionmagazine.com

can control the quality. We try to hold ourselves to a higher standard and offer a good price for what the consumer buys or wants—which is always changing.”

Mike’s Star Market also offers venison processing, from cutting the whole deer to making a very wide variety of sausage items.

They offer custom smoking of most anything, excluding fish.

They can do custom cut animals for farmers who bring them in or have them butchered on the farm or another facility. As Mike says, “Not much we can’t or won’t do, meat related.”

One, Two, Three Orchards: Local Apples Galore!

F

or most people, keeping one orchard going strong would be challenge enough. But Ron Knutson (aka Ronnie Appleseed) has his hands full currently caring for not one, not two, but three orchards. Halverson’s Orchard was the first. “Around 2009/2010, my wife’s (Shelly) Aunt Kay knew the Halversons, and Dennis Halverson was needing help with pruning, so we met and reached an agreement: we would prune the trees in exchange for some apples,” Ronnie explains. “In 2016 Dennis, who had cancer, passed away, and the family graciously turned over the management to us. Also, in 2015, we heard at the Wisconsin Fresh Fruit and Vegetable Growers Conference that Class Apple was looking for somebody to manage it. A small 1.5-acre pick-your-own orchard was just what we wanted. We made inquiries about the orchard and contacted Lorretta. She had lost her husband, Dale, the year prior, also to cancer, and with the family living out of town, she needed someone to take care of it. So we took that on as well.”

Their third (original) orchard is AVEnue Orchard. Ronnie notes, “We purchased what was formerly known as The Apple Tree Inn Bed and Breakfast in October of 2007 but didn’t move in until January 31, 2008, after General Billy Mitchell Air Reserve Base, Milwaukee, Wisconsin, closed, and I retired. Instead of a bedand-breakfast, we are an adult f a m i l y home. I was going to retire and just do a little woodworking, primarily making flag cases, but the great outdoors called me, the trees were crying for help, and a new

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adventure was born. WE HAVE AN ORCHARD! So we added 1,500 more trees and two more small orchards.”

AVEnue Orchard sells jarred and canned goods, as well as prepicked apples. “I think we have as many varieties of jams, jellies, fruit butters, sauces, and pie filling as we do apple varieties, which is at twenty-six and counting,” Ronnie laughs. “And we are always dreaming up new recipes.

This year’s leader in our jarred and canned goods is our Strawberry Rhubarb, followed closely by Chai Apple Butter, and who would have guessed but gaining fast is our new Apple Watermelon.

Strawberry Jam, Strawberry Habanero, and Apple Pie Jelly are neck-and-neck and close behind.”

Available for pick-your-own at Class Apple, are Honey Crisp, Cortland, McIntosh, Connell Red, Empire, and Honey Golds. “At Class Apple, we have cider, our very own blend from our very own apples. Class Apple is a quiet place to come and enjoy the greatness of God's country,” Ronnie says. “Bring your picnic baskets along, you ain't gonna wanna leaf,” he jokes.

AVEnue Orchard generally opens around mid-August. Class Apple opens September 9 and is open Saturdays and Sundays 12:00 to 5:00 pm, and will close October 8. Halverson’s is not open to the public.

Ronnie seeks to promote access to and use of local food products. “I love it. As much as possible, all our products are from local sources. It is a well-deserved and an awesome show of support to the local farmers, who work hard at bringing you a quality product. Besides, it always tastes better when it ripens on the vine.”

“Oh,” he hastens to add. “I forgot honey! We have honey. Yes, we have the bees here. Fascinating creatures they are.”

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www.secondopinionmagazine.com | 7

Frolicking Fall Fun Global warming is causing trees to produce softer and sweeter apples. Over the last 30 years, Japan's Fuji apple trees have been yielding riper, sweeter fruit due to warmer temperatures and earlier harvest.

Autumn Harvest Winery Fall Festival Live music and refreshments all day!

Fun for the whole family!

Join us for live music, refreshments, a petting zoo, wagon rides, apple picking, wood-fired pizza, and much more!

September 9 • Jerry Teclaw from Thorp, from 11 a.m. – 2:00 p.m.

• Greg Gilbertson and Friends from Chippewa Falls, from 2:30 p.m. – 5:30 p.m.

September 10 • Jeff White from 11 a.m. – 2:00 p.m.

• Greg Gilbertson and Friends from Chippewa Falls, from 2:00 p.m. – 3:00 p.m.

• FREE concert by Dead Horses from 3:00 – 6:00 p.m.

We will have wine, cheese, and snacks available for purchase, so come, relax, and enjoy. Come rain or shine and enjoy the music and relaxation!

19947 County Hwy J, Chippewa Falls, WI (715) 720-1663

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36 states grow apples

ELLSWORTH, WI

Pick-Your-Own Apples and Pumpkin Patch Sit down in the bakery and enjoy a cup of coffee and a baked treat or buy something to take home. Early apple varieties: Zestar, Paula Red, and Red Free.They have 20 varieties including Honeycrisp, Haralson, McIntosh, Cortland, Snow Sweet, Fireside, Empire, and several more. Visit us on Facebook or on our website: rush-river-orchard.squarespace.com W4616 County Road G, Ellsworth, WI (715) 531-3381

Fun FacTs:

• A bushel of apples is about 45 lbs., and it can make twenty pies!

• Best pie apple: Wealthy – because it cooks through and the slices stay whole • Best sauce apple: McIntosh - cooks down very well for a smooth sauce • Tart apple pie: Haralson – slices stay more firm • It is a total myth that you shouldn’t cook with Honey Crisp!

They are excellent for pies, sauce, baked apples, and much, much more. They do contain more juice, so plan to add a little extra flour!

• An apple a day can keep the dentist away! Kids should eat more McIntosh apples because they contain less acid!

• When you eat an apple, you are flossing.

• An apple is 75 percent water, so when kids are hungry or thirsty, throw them an apple! Good Eats!

MCILQUHAM ORCHARD & STRAWBERRIES

Open for Honeycrisp apple season every year around the middle of September. Honeycrisp apples bring the family out for pick-your-own Honeycrisp apples only $1.25 per pound.

-Pre-picked are also available.

-See us at the Phoenix Park Farmers Market in Eau Claire, Wi. on Saturday mornings.

-See our stand in Eau Claire, WI on Hamilton in the Furnish123 parking lot. ~Call 715-533-3563 for questions about the season~

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More for the picking!

At Class Apple Orchard - pick your own apples: Varieties available for pick your own are McIntosh, Cortland, ConnellReds, Honey Golds, Empires and Honey Crisp.

At AVEnue Orchard - fresh picked apples, plums and pears

varieties of apples are grown in the USA VS.

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varieties of apples exist worldwide

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Class Apple orchard AVEnue orchard 5198 Sunset View Dr. Eau Claire, WI 715-563-5874 classapple.com

Facts: Q: What is the most popular apple on your orchard?

A: Honey Crisp Q: How can I store apples for them to last longer in the fridge?

A: Optimal temperature is 38 degrees and store in the crisper.

Q: What’s the difference between seconds and firsts?

A: Seconds have minor bruising, blemishes, or are smaller than firsts.

We have over 20 varieties ripening from early August through late October.

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• Cherishes its almost 100 year past while growing for the future!

• There are now more than 15,000 trees producing over 30 varieties of apples.

• Our in-store bakery has a wonderful variety of tastetempting apple delights and so much more!

• Corn maze and a nice variety of pumpkins and gourds!

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Q: Are any alcohols made from apples? and how?

A:Wine and hard cider.

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6700 US Highway 53 Eau Claire, WI 715-563-5874 aveappleorchard.com

Now working together, AVEnue Orchard & Class Apple www.secondopinionmagazine.com | 9

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Throwing pumpkins out of a trebuchet catapult, spring-loaded catapult, and air-powered pumpkin cannon ever hour from 12 to 5.

September 23 & 24 | October 21 & 22 Other weekends we shoot the air cannon at 12, 2, and 4.

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Govin's Corn Maze IN MENOMONIE

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Age 5 & Over $10.50 + Tax • Age 2-4 $4.00 + Tax Extra charge for Cannon Shots 11 Acre Corn Maze | Flashlight Maze | Pumpkin Patch Pig Races | Hay Jump | Apple Cannon | Pumpkin Cannon Farm Animals | Hay Ride | Jumping Pillow | Mini Golf Corn Box | Concessions | And Much More!

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We have a acre corn maze that marks fifty-five trips around the sun selling pumpkins and entertaining families!

We have outside music on weekends, (weather permitting), children's barrel train ride on weekends, concessions and pumpkins of every shape, size, and color, as well as gourds, decorative corn, squash, corn shocks, and a barn filled with fall decor as well as a pumpkin shed with Halloween merchandise.

Opening mid-September. schultzscountrybarn.com

What's in that Pet Food Anyway?

By Margaret Meier Jones

I

f you've watched TV lately, you've likely seen a commercial advertising a dog food that is "New or Improved." Or perhaps you've seen a blog or a news report through social media that states a particular food was the demise of a friend of a friend’s dog. The latest and greatest today seems to be that every manufacturer seems to have a "grain-free" food that you should rush out and buy. Is this really important or just the latest, greatest marketing strategy?

Dogs, like people, are omnivores, which means their metabolism is based on meat, fruits, and vegetables; whereas cats are truly carnivores and need a diet based primarily on meat. So those commercials showing how your cat is dreaming of carrots and tomatoes aren't actually based on biological facts. And, perhaps your cat actually does love tomatoes, but your sister’s cat only wants sardines. Why is that, exactly? One of the best answers may come from the Chinese “archetypes” of personalities and metabolisms based on the five seasons, a system that can be applied to our pets as well as ourselves.

The Web That Has No Weaver, by Ted J. Kaptchuk, O.M.D., is a great book to read if you’d like more detailed information on diet and the Chinese theory of the five seasons.

So, does my pet actually need to eat “grain free”? Like many questions, the answer to this one is it depends. In general, however, grains are not typically the villains they are made out to be. The quality of the food and how much it is processed should always play a major role in determining if we should feed it to our pets rather than whether or not it contains any grain. Unfortunately the pet food industry is not as regulated as it is for humans, and pet foods aren’t even required to be balanced and nutritious to be sold to the consumer.

So, how do I navigate the world of pet foods? I strongly recommend that you compare the food you are feeding your dog to others on the market at dogfoodadvisor.com. This website uses the familiar "5 star" rating system to rank foods based on the following seven criteria according to their website:

1. No controversial chemical preservatives 2. No anonymous meat ingredients 3. No artificial coloring agents 4. No generic animal fats 5. Substantial amounts of meat-based protein 6. Fat to protein ratio of 75 percent or lower 7. Modest carbohydrate content Notice that they refer to it as carbohydrate content, not grain free. The most common misconception I hear from my clients is that grain free equals carbohydrate free, which is far from true. Unfortunately, sometimes the grainfree version of a food can be much higher in carbohydrates than any other ingredient, which leads to weight gain and health issues related to obesity. So, check dogfoodadvisor.com, and while you're there, be certain to register for the free food recall alerts.

This way you'll know what food you feed your pets is not only the best, but also the safest out there!

When your pet is family, you want only the best for them.

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Natural Heritage Project: Art Giving Voice to At-Risk Species by: Jessica Turtle, Creative Director for Farm Table Foundation

T

here’s a dynamic list that is a small part of an international response to gather data on the location and status of rare species and natural communities: insects, snakes, turtles, bees, and other natural features. This list, “The Wisconsin Natural Heritage Working List (WNHWL),” is over twenty pages long: in six-point font it provides Latin names, common names, rank, and status of over 1,200 species in Wisconsin. Have you seen the list?

series of methodical and vibrant paintings, a hand-woven sun hive made by artist Kelsey Bee of Minneapolis, and bee boxes hand painted by Christy Schwartz of St. Paul in the likeness of famous works of art. Also on display were beekeepers’ tools, a sample table with fourteen varieties of local honey, and beekeepers’ clothing. Guests were invited to enjoy a Wisconsin/Minnesota— made mead (honey wine) tasting.

For example, the species are ranked according to their degree of risk: S1, critically imperiled; S2, imperiled, high risk of extinction or elimination; S3, vulnerable. The water shrew, the satiny willow, the slender bush clover, and the prairie leafhopper are all S2s and S3s that live right here in Wisconsin. The rusty patch bumble bee ranks as an S1.

The next Natural Heritage Project exhibit, entitled “Inopia,” by Saint Paul artist Sarah Nelson, has been created after months of delicate consideration. Sarah chose her species from the WNHWL based on the relationship one species has to another.

She demonstrates the interconnection of humans to birds, insects, fish, crustaceans, reptiles, amphibians, flies, and rodents. Sarah’s consideration, drive, and technical mastery make up the essence behind The Natural Heritage Project. Join us to celebrate our current exhibit!

A group of artists rallied by the discovery of the WNHWL began chipping away, one species at a time, to create a work of art for each.

They will not stop until every last species identified has a voice, or even better still, is represented by a well considered, articulate visual work of art. The artist group is named The Natural Heritage Project.

Farm Table Foundation—110 Keller Avenue North, Amery, Wisconsin.

Opening Reception: November 10, 2017, 6:00 to 9:00 pm.

Exhibit runs November 10, 2017 through January 30, 2018.

The project, sponsored by Farm Table Foundation in downtown Amery, Wisconsin, held the first exhibit running June 1 - Aug 30, 2017, entitled “Much Ado About Bees,” focusing on six declining bumblebee species and the popular culture of the ever-producing honey bee.

Jessica Turtle a professional artist, exhibit curator, and instructor. Her current position is Creative Director at Farm Table Foundation in Amery, Wisconsin. She holds interest in food-system education, arts outreach, pollinator conservation, and watershed education—more specifically, where all these points intercept.

The exhibit included honey bees as a way to connect people with something beloved and familiar, then encouraged further dialog through the artistic imagery that had been created regarding the native species of bumblebees that are disappearing. The exhibit displayed each of the seven species, depicted by myself, in a

To learn more about the Natural Heritage Project, visit www. naturalheritageproject.org.To inquire about hosting an exhibition, email naturalheritageproject@gmail.com. To view The Wisconsin Natural Heritage Working List, go to http://dnr.wi.gov/topic/nhi/wlist.html.

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www.secondopinionmagazine.com | 13

ugly?

Silver Fillings: Just Or harmful too?

This is a picture of a “Silver” or “Amalgam” filling. It is 50-52% MERCURY! If the mercury in this filling were spilled in a school, it would be evacuated...

This is a picture of a “light cured” composite filling. They can last as long as or longer than mercury fillings with no danger of releasing harmful heavy metals.

As noted on Dr. Mercola, Dr. Oz, and 60 Minutes... Mercury fillings may have a significant negative impact on your health.

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Make 2017 your year for healthy choices!

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The Benefits of Breast Thermography

By Joyce Sobotta

Breast thermography offers the opportunity to detect breast disease earlier than has been possible through breast selfexamination, doctor examination, or mammography alone.

Breast thermography offers women a valuable imaging tool they can add to their regular breast health check-ups beginning with baseline imaging at age twenty.

Cancer cells can be found in our bodies anywhere. Why do they grow and develop in some people and not in others? It’s an accumulation of factors. All disease grows in an acidic, congested environment. Mental, emotional, and physical stress all contribute to an unhealthy immune system. Stress acidifies the body and contributes to shallow breathing and low oxygen in the body. To help eliminate mind and body stress, take time to rest, exercise, meditate, be grateful, and get quality sleep every day.

Popular Screening Methods Three popular screening methods aimed at early detection for breast cancer are: • Mammogram – A mammogram uses radiation to detect the internal anatomical structure of the breast and can miss 40-50 percent of breast cancers in women with dense breasts.

• Breast Ultrasound – This method uses sound waves to create a picture of the tissues inside the breast. It can show all areas of the breast, including the area closest to the chest wall, which is hard to study with a mammogram. An ultrasound is often used to check abnormal results from a thermogram or mammogram.

Thermography, with its ability to assess risk and monitor breast health, leads to perhaps the most important point that’s never mentioned, which is that breast cancer risk is largely modifiable.

Only 10-15 percent of breast cancer cases have any genetic component, which means that 85-90 percent of risk has to do with other factors … diet, stress, and environmental factors being among the most important. A recent study published by the American Journal of Radiology concluded that thermography could help prevent most unnecessary breast biopsies.

Women Do Have a Choice Dr. Thomas Hudson, a physician, radiologist, and breast imaging specialist, says pseudo-cancers, “cancers that would not cause harm during a lifetime,” tend to get treated through aggressive means such as repeated mammography scans, undue biopsies, and often double-breast mastectomies. Out of fear, and without more information, too many women choose these options. Dr. Hudson says what a person eats, along with how she feels and thinks, affects her health more than one might expect. There are simple, reasonable steps that can be taken to reduce the risk of developing breast cancer or to improve chances of recovery if there is already a diagnosis.

For more information, including a FREE PDF of “The Nine Steps to Natural Breast Health,” visit Joyce Sobotta’s website AromaTherapyNaturesWay.com.

Joyce Sobotta is founder/owner of an international business renowned for Healthy Girls Breast Oil — a unique essential oil blend for breast health. Joyce offers consultations, webinars, and presentations to empower women with knowledge and preventive action to free them from the fear of breast cancer.

Joyce creates her own formulations using 100 percent pure, authentic essential oils.

• Breast Thermography - This digital infrared picture reveals heat and vascular patterns of breast tissue. These patterns change when a breast tumor starts to grow. Breast-cancer cells require new blood vessels to feed them nutrients and oxygen.

They grow in abnormal patterns, and they generate increased heat that is detectable by thermography.

A thermography scan can detect subtle physiological changes whether it is cancer, fibrocystic disease, an infection, or vascular disease. It can be used as a tool to monitor breast health and can show a reduction in vascular activity with simple dietary changes, lymphatic breast self-massage, exercise, and stress reduction at all levels. For women who don’t wish to have mammograms, it’s a great option.

www.secondopinionmagazine.com | 15

Fit2Breathe!: Tools for Breathing Better

By Carol Rudd, registered respiratory therapist

Experience Is the Best Teacher Carol Rudd was diagnosed with asthma at the age of three, and most of her childhood was spent in and out of hospitals and doctors’ offices. She notes, “I know what it feels like to be short of breath and fearful, to hear myself wheezing and be comforted by the sound, because at least I knew I was still breathing. Also, I know wanting to hide my breathing trouble, so no one would know I was struggling. I have huge empathy for anyone with breathing problems.” Once she wondered, “Why me?" Today, she sees it as a gift. “My childhood with asthma made me slow down, calm down, and be more reflective and self-aware. As an adult with asthma, I know it’s about management, eating right, and exercise.”

Enter: Fit2Breathe!

FIT2Breathe! is an exercise and education program for adults newly diagnosed with asthma, bronchitis, emphysema (COPD), or any restrictive disease such as pulmonary fibrosis or sarcoidosis. It consists of your choice of either a three-week or a six-week program of exercise and education tailored to each individual’s needs.

Classes—one-on-one or small group—address everything from lung anatomy in health and disease, breathing techniques, infection prevention, energy conservation, medications, nutrition, coping skills and relaxation, and smoking cessation.

In the last fifteen of forty-one years as a respiratory therapist, Rudd ran the Pulmonary Rehab program at Sacred Heart Hospital, where she provided education and exercise to the

Sue Peck, RN, PhD, GNP-BC, APNP, CHTP/I Integrative Nurse Practitioner

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more severely ill in the outpatient setting. Besides running the program, educating and developing exercise routines, she relished the opportunities to coach, advocate, and empower her patients to live life to the fullest. She treated all age groups and most all breathing problems in every stage of dysfunction. Rudd is current on all the treatments available from a Western medicine perspective, and as a massage therapist trained in traditional Chinese medicine, she also offers an Eastern medicine perspective, which can include massage, qigong, and meditation.

What to Expect in the Program After an initial one-on-one assessment, exercise and education sessions, either in small groups or done individually, address how and why breathing is different for people with breathing issues and how simple breathing techniques can make everyday life better. What foods can make breathing worse, why exercise is important, tips to simplify your daily tasks, preventing infection, and relaxation strategies that work are just a few of the topics discussed.

Rudd says, “I have always found that if someone knows why something is necessary, they tend to be more compliant with treatment strategies. Lung problems can be denied for a very long time, but if treatment, nutrition, and exercise are a daily routine, life can be extended. More importantly, when individuals feel they have control, the quality of their lives improves. I am all about positivity, a glass-half-full kind of gal, and my mission is to help people find hope and joy no matter their struggles.”

FIT2Breathe!

An idividually tailored exercise and education program for those newly diagnosed with lung disease or struggling with symptoms.

The program runs for 3 or 6 weeks and offers exercise and education tailored to your needs.

CAROL RUDD - RRT, LMT

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www.secondopinionmagazine.com | 17

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School

Back to

Snacking the Healthy Way

W

Get your family geared up for the best school year ever!

by Jamie Hoover, YMCA Healthy Living Director

hat should I give my children for a snack? Does this question pertain to you? Perhaps more importantly, what will that snack provide for your children? Don’t get me wrong, I fully understand that we don’t live in a perfect world where whatever you give your kids, they will happily eat. What complicates matters more is that for better or worse, it is back to school time! Life gets hectic and time is a luxury that most of us wish we had more of, but don’t let the cost of convenience sabotage your children’s daily nutritious needs. Here at the YMCA we have incorporated a program that equips children with the knowledge, skills, and a supportive environment that they need in order to lead healthier lives by choosing nutritious diets and being physically active. The best part of this program is that all of you can participate, even if you don’t have kids of your own.

• Serve water as the drink of choice. Try adding a slice of lemon, cucumber, or other natural flavors.

• Be a healthy role model for your children by eating healthy snacks!

For children, snack time is not only enjoyable, but necessary.

Children need healthy snacks between meals to give them energy and nutrients to keep them physically active and mentally strong throughout the day. Our program has consistently shown results of a lesser frequency of behavioral incidents and an increased awareness of healthy choices since its inception. The main foundation of our program revolves around the selection of structured healthy snacks.

Try these healthy snack ideas: • Celery with peanut butter and raisins • Cucumber slices and cheese • Hardboiled eggs and whole-wheat bread • Guacamole and whole wheat-tortillas • Baby carrots and hummus • Chopped fruit (pick your favorites) and peanut butter pita pockets

One of the best places to find a wide assortment of options for healthy snacks is your local farmers market. My local farmers market here in Eau Claire has grown to over seventy different vendors, each offering a wide variety of fruits, vegetables, meats, breads, and dairy products for your snacking needs.

Your local farmers market provides a direct connection to the farmers that locally grow, raise, and produce the food sold. For a local listing of farmers markets go to www. wifarmersmarkets.org/find-a-farmers-market.aspx.

Some key tips for choosing healthy snacks are: • Include a fruit or vegetable. Serve a fruit or vegetable and a protein or whole grain at every snack. For example, apples and peanut butter or whole wheat pitas and cheese.

• A healthy snack includes healthy foods like fruits, vegetables, whole grains, low-fat milk or dairy, and protein such as eggs, lean meats, nuts, or beans.

• Limit snacks that have trans fats, added sugars, and more than a serving of sodium. Read food labels and choose foods and drinks without sugar as one of the first three ingredients. Sugar comes in many different forms: sucrose, high-fructose corn syrup, dextrose, and glucose are just a few of at least sixty-one different names for sugar listed on food labels.

• Avoid foods with trans fat. Trans fats are often found in fast food and packaged foods like cookies, cakes, muffins, and crackers. Trans fats are often indicated with “partially hydrogenated oils.” www.secondopinionmagazine.com | 19

Fill their lunchboxes with these healthy and organic I HEART KEENWAH Quinoa Snacks They start with quinoa - the little seed that’s a naturally complete source of protein with all 9 essential amino acids - then finish it up with bold and foodie-worthy flavors that you’re not gonna want to share.

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Snacks Back to School

Made In Nature Figgy Pops & Kale Chips Figgy pops: These gems, made from organic fruits, nuts, seeds and spices are pure magic. Kale chips: Turn a new leaf (of kale) on your snack routine with organic crispy, crunchy chips made of lean, mean, well-seasoned superfood. Visit their website for flavors.

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This line of Non-GMO Project Verified peanut butter contains no hydrogenated oils, no cholesterol, no trans-fats and, no high fructose corn syrup. Our flavors are glutenfree, vegan (except for The Bee's Knees which is vegetarian), and certified kosher. They only use USA-grown peanuts in their peanut butter. Visit their website for flavors.

They offer more than 50 delicious, raw sprouted snacks to help you make the right choice when looking for a nutritive snack on the go. Go Raw is dedicated to making raw, organic and junk-free snacks that taste good. They buy organic ingredients at the peak of freshness, and never use frozen or canned ingredients. Visit their website to see all their products.

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Sunrider SunBar® Herbal Food Bar More than just another “energy bar,” this concentrated herbal food provides true nutrition and sustained energy. Made with wholesome ingredients such as dried fruit, nuts, and asparagus root. Soft, moist, and delicious, SunBar® makes it easy to support a heart-healthy diet.

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20 | www.secondopinionmagazine.com

Kindergarten Scouting -

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or the first-time ever in Fall 2017 kindergarten-age boys can participate in Cub Scouting! Kindergarten families would do two one-hour scout functions monthly during the school year with limited other programs. This is a great introductory program to Cub Scouting.

Why Cub Scouting?

• Cub Scouting is a well-rounded program that positively affects every area of a boy’s life.

• Cub Scouting encourages boys to achieve a deeper appreciation of others, including peers, parents, and other adults.

• Early in their Cub Scouting experience, boys learn the value of serving others.

• Cub Scouting provides boys with a sense that they are important as individuals. They learn that their scouting family cares about what happens to them.

• Cub Scouting promotes activities that lead to personal responsibility and high self-esteem.

• The Cub Scout program is family-based and will strengthen the bond between boys and their parents or adult partners.

Cub Scouting Teaches Your Son • Confidence, through recognition by adults • Belonging, by building friendships with other boys at his school • The value of family, by fostering quality family time for boys and their adult partners

Lions

• Social skills, through interacting with other youth and adults • Good decision making, by instilling values of helping others • About his community, by participating in field trips and other activities

How Do I Get My Son Involved?

It is best to attend a scheduled “School Night for Scouting” Cub Scout sign-up meeting. If you can’t attend, you can still join!

Call the Scout Office at (715) 832-6671. All sign-up nights can be found at www.wearescouts.org. All boys who sign up for Cub Scouting will receive their Cub Scout Handbook – they can begin to do the adventure of Cub Scouting immediately!

Cost to join Cub Scouting is $36. Financial assistance is available for any families in need. Families can also register online by visiting www.wearescouts.org.

Fall Cub Camp All new Cub Scouts, parents, and siblings are invited to Fall Cub Camp scheduled for Saturday, September 23, at “Cub World Camp Phillips” near Rice Lake, Wisconsin. New Cub Scouts are invited to attend at no cost and participate in a day of fun including BB Guns, Archery, Crafts, Games, Outdoor Activities, and more.

Chippewa Valley Council, Boy Scouts of America; (715) 832-6671; www.wearescouts.org; www.fb.com/ chippewavalleyboyscouts.

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I t ’s t i m e f o r o u r FAL L / WI N TER s a l e !

SEPTEMBER 15-17, 2017

Join us for Chippewa Valley’s largest semi-annual Children’s Consignment sale! Find more than 35,000 gently used and new children’s AND maternity items from over 400 local families!

Friday, September, 15, 8-7pm, Saturday, September, 16, 8-4pm, Sunday, September, 8-1pm (1/2 price sale)

Sellers wanted! Sign up for a work shift and shop at our exclusive pre-sale! Always free admission!

For more information or to sign up go to herewegrowagainsale.com

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Science Club is an awesome time for school age kids to learn, explore, and experience science fun. We’ll watch things grow, change, ooze, bubble, and burst! Science Club is a fun, entertaining, and stimulating class. We’ll explore current topics relevant to your child and the world they live in. Parents are welcome to join us or drop off. Watch your child’s curiosity about the world around them grow and blossom!

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Girls In Science – Ages 5-10

Saturdays 10:00-11:30am • Sept. 23rd and Oct. 21st $30 for both sessions or $20 per class

Girls in Science is a unique time for girl scientists to sore! We’ll learn about some of the many female scientists who have been a huge impact on our world and do our own exploring, discovering and investigating current problems impacting our lives today.

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Fall Sale Coming in September

by Hilary Keprios ere We Grow Again is West Central Wisconsin’s upscale children's consignment event held at Hobbs Ice Arena in Eau Claire, Wisconsin, once in spring and once in fall. We are the place to find bargains on quality, name-brand clothes, shoes, sports equipment, outdoor play items, great toys, books, videos, baby equipment, nursery furniture, maternity items, and more. We also have vendors and goody bags available to share their family friendly products and services with you. Items are inspected before being placed on the sales racks and tables.

will have donation boxes to fill at the September sale, and shoppers can bring unused diapers and wipes and know that they will help local families in need. They do accept open packages.

H

Consignors AND volunteers can sign up on our website, www.herewegrowagainsale.com. For questions I can be contacted at info@herewegrowagainsale.com.

Openings available for 3-5 year olds for the 2017-2018 school year Openings available for 3-5 year olds for the 2017-20 at Concordia Lutheran Preschool. school year at Concordia Lutheran Preschool. We o We offer morning and afternoon morning and afternoon sessions for each age group sessions for each age group. Give Openings available for 3-5 year olds for the 2017-2018 us a call at 715-834-9097 to set up a call at 715-834-9097 to set up a time to visit the s school year at Concordia Lutheran Preschool. We offer aand hear what we have to offer for you and your fa time to visit the school and hear morning and afternoon sessions for each age group. Gi what we have to offer for you and Concordia Lutheran Preschool a call at 715-834-9097 to set up a time to visit the scho family!

3715your London Road

The very first sale in 2005 had just 20 consignors, but it has grown to over 400 families participating. The upcoming fall sale will be September 15–17.

The sale helps families in so many ways. People can clean out their unused/outgrown children and maternity items and make some extra cash. Most consignors make between $300 and $350. Consignors price their things and simply drop them off with us. We do all the marketing, set up, and selling for you.

Shoppers benefit from the deep discounts from buying secondhand and being able to get almost ANYTHING baby/kid under one roof all at once. Our fall/winter sale is the perfect place to find a HUGE assortment of Halloween costumes, holiday attire, winter jackets, snow pants, and boots! We’re also a great place for teachers and daycare providers to shop.

With an average of 2,000 to 2,500 shoppers at each sale, we’ve recently extended our hours to accommodate Friday evening shoppers.

Here We Grow Again is run almost entirely on volunteer workers, in fact about 250 of them! They each sign up for a three-hour shift, doing a wide variety of jobs from prepping marketing materials to setting up, taking down, and helping to bag purchased merchandise. WE LOVE OUR VOLUNTEERS, some of whom have worked at all twenty-six HWGA sales! I can’t tell you how many times I hear “that was so much fun” as they finish up their shift. Each volunteer receives a pass to our exclusive pre-sale and gets to shop over 35,000 items before the sale opens to the public. With our growing sale, we are always looking for more volunteers!

This past spring we began a partnership with The Diaper Bank, a project of the Junior League of Eau Claire. We

Eau Claire, Wisconsin 54701 and hear what we have to offer for you and your family

Concordia Lutheran Preschool 3715 London Road Eau Claire, Wisconsin 54701

It’s time to enroll for 2017-2018 classes!

Eau Claire 4 Tomorrow

It’s toenroll enrollforWhat for2017-2018 It’stime time to classes!

Is2017-2018 It? Eau Claire 4classes!

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What Is 4It? Eau 4early Tomorrow is four-year-olds in Claire theis an Eau Claire Area Eau Claire Tomorrow learning an early learning offered toinallthe Eau program offered toprogram all four-year-olds School District.

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EC4TThe program is free* to ECASD residents. is free* ECASDresidents. residents. * There is no charge free* to to ECASD

* There ishowever no charge for EC4T, however fees may apply EC4T, may apply formay families * for There is no charge for fees EC4T, however fees apply forfor families participating in extended services beyondthe participating in extended beyond EC4T families participating in services extended services beyond the EC4T program day. program the EC4Tday. program day.

How Do I Register? If by September 1, 2017, your child will be 4 years old, an EC4T application must be completed. Applications are available at www.ecasd.us, click Schools, Early Learning, Program Options, Eau Claire 4 Tomorrow, Online Application.

HowDo Do I Register? If by September 1, 2017, your child childwill willbe be44years years old, old, an How 2017, your

EC4Tapplication applicationmust mustbebecompleted. completed.Applications Applications available www.ecasd.us,click click EC4T areareavailable at atwww.ecasd.us, Redeemer Early The Learning Tree Days Gone By Babes In Toyland Learning Schools, Early Learning,Program Program Options,Eau EauChild Claire 4 Tomorrow, Tomorrow,Online OnlinePrograms Application.

Care Center Early Learning Childcare Center Schools, Early Learning, Options, Claire 4 Application.

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Babes In Toyland Days Gone By The Learning Tree Redeemer Early 715-830-2274 715-839-1050 715-852-3630 715-834-4360 Childcare Center Early Learning ChildMatter, Care Center Learning Programs UW-Eau Claire Children’s Little Minds Inc. Genesis Child Chapel Heights Preschool Nature Academy 715-598-1819 Development Center 715-832-2333 715-830-9432 715-835-1234 715-834-5439 715-835-9207 715-836-2178 715-830-2275 Mayo CHS Child Children’s House Development Center TheClaire KiddieArea Patch Montessori School, Western DairylandRegis Truax Head Beautiful Minds Inc. Eau School Little Bloomers Child 715-838-3198 Early Learning Center 715-835-7861 Start & Family Literacy Head Start Child My CareWorld District-Head Child Place Care Center 715-985-2391, Development 715-833-9464Start ext. 1251 Center Rachel’s Color Early715-839-1050 Learning KinderCare Childcare YMCA Child 715-834-4360 715-852-3630 715-830-2274 Center Learning Center & Preschool Inc. Development Center 715-832-1414 715-832-8099 715-835-2060 715-836-8460 Chapel Heights Preschool Genesis Child Little Mindsx2200 Matter, Inc. UW-Eau Claire Children’s 715-832-2333 Development Center 715-598-1819 Nature Academy For information regarding EC4T, contact the Eau Claire Area School District 715-830-2275 715-836-2178 Children’s House Mayo CHS Child Early Learning Office at 715-852-3608.

Montessori School, Inc. The Kiddie Patch Development Center Western Dairyland Truax Head 715-835-7861 Early Learning Center 715-838-3198 Start & Family Literacy Head Start 715-833-9464 715-985-2391, ext. 1251 Color My World Rachel’s Place Childcare KinderCare Early Learning YMCA Child & Preschool Inc. Learning Center Center Development Center 715-835-2060 715-832-8099 715-832-1414 x2200 715-836-8460 832389_6-3-17

Forinformation information regarding EC4T, the contact the Area Eau School ClaireDistrict Area For regarding EC4T, contact Eau Claire School District Learning at 715-852-3608.

EarlyEarly Learning Office atOffice 715-852-3608.

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www.secondopinionmagazine.com | 23

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Kitchen Transparency Enhances Your Dining Experience

by Amy Huo, Executive Chef, The Informalist

I

n the age of the Food Network, the Travel Channel, of Anthony Bourdain and Top Chef, kitchens and chefs have become rock stars. But in the age of Yelp, TripAdvisor, Facebook, and other public review platforms, they’re finding themselves the subject of increased public scrutiny. Sometimes the dining public is not familiar with how fine dining kitchens really work. Most people would agree that it matters that you know your farmer, but it’s also important to know your chef and the kitchen that chef works in.

Understanding the rigorous process in which most chefs and cooks engage to bring you a plate of food can enhance your enjoyment of your meal and your appreciation for the chef and cooks. In most kitchens, a kitchen manager, a chef, or some other worker plugs in an order via the computer or a fancy new iPad (if they’re lucky) maybe two or three times a week. This means that most raw food items are delivered in large boxes off of a semi pulled up to the restaurant’s back door. How has this process changed as of late? At The Informalist our process of ordering is very different. On any given day, as the executive chef, I handle orders from twenty or more farmers, farmers markets, producers, and butchers to ensure our kitchen has everything that it needs to keep the menu fully stocked for guests to enjoy. Add to this, farmers who may show up at the back door with produce they have left over or could not sell elsewhere, and it becomes almost a full-time job to just keep the kitchen fully stocked.

But ordering for a menu in place is only one part of the farmerchef relationship. We must be thinking months ahead at all times.

For example: pickling apple blossoms and lilacs for a dish that may not go on the menu until July or freezing rhubarb for rhubarb ketchup next January. Parcooking and freezing, pickling, drying, and otherwise preserving vegetables at the peak of their freshness is what allows us to stay 80 percent local even during the winter.

Produce that arrives fresh has a day, or maybe two, before it has lost its life and luster. Respecting ingredients and the farmers who produce them means never allowing that produce to go to waste. While we do compost as much as possible from our kitchen, we consider throwing away any produce that has not been properly cared for an absolute sin. Because our ordering process is so complicated, because we know our farmers so intimately, and because this is very important to us at The Informalist, we are able to keep waste to a minimum.

Because kitchens and chefs have become so visible as of late, I believe it is equally important to make fine dining kitchen processes as transparent as the chefs that lead them. In farm-to-table kitchens like ours, or The Lakely, ordering isn’t

simply plugging in numbers to an already-set system of bulk ingredients. It is planning ahead, it is understanding how much staff can devote hours to preservation, and frankly how much sheer space a kitchen allows to execute an 80 or 90 percent locally sourced and grown menu. It is speaking with local farmers and producers about growing seasons, how much rain we expect, whether their soil is suited to grow a certain kind of vegetable, or why White Park beef is superior to Scottish Highland. I am not insinuating that these conversations don’t happen in other kitchens in the area, but what I believe is important to understand is that a farm-to-table locally sourced kitchen is a unique sector of the restaurant world. The sheer amount of work and dedication to simply employing day-to-day processes of ordering can boggle the mind.

At the end of the day, does understanding this process help a diner enjoy the plate of food in front of them at a restaurant? Does knowing that the chef spent hours reaching out to farmers, amassing ingredients, adapting recipes to fit locally available products, and training cooks to appreciate those ingredients change how diners look at their entrees when they “hit” the table? I feel that in most cases, it must contribute to a dining experience in the same way that cooking for oneself and one’s beloved friends or family does. That is to say, when you do the work, you can appreciate the result. And being aware of the work that goes into your meal can help you appreciate the result too. Increasing the transparency of kitchen processes can only help farmers and chefs alike, as well as your own personal dining experience. www.secondopinionmagazine.com | 25

Burger and Music on the Farm

W

hat could be better than a juicy grassfed-beef burger with your choice of delicious sides eaten while in a pastoral setting among rolling hills down on the farm? Throw in some great music to listen to while you eat, yard games to play, a rooster crowing every now and then, and grateful pigs you can feed your non-pork leftovers to, and you have the ingredients of an entertaining, pleasant, and appetite-satisfying evening for all ages. And don’t forget the huge farm dog, Mr. Fluffypants, who will greet you in exchange for some petting time.

Stephanie and Andy Schneider’s Together Farms, near Mondovi, Wisconsin, has been a source of grass-fed beef and lamb, as well as woodland pork, since 2012. They have a store on site, meat and freezer meals can be delivered via their food route or shipping, and their products are available from several local retail locations and restaurants.

But new this summer is their Burger Night. “I honestly don’t remember how exactly I came up with Burger Night. I know it came to me over five years ago, and since then I’ve been asking everyone if they thought it was a good idea or if I was crazy, and not everyone said crazy!” Stephanie says. “So I’ve just been waiting for the right relationships to be in place to actually pull it off and finally! Here it is!” Of course, they needed a lot of other things to be in place to get all the licenses and permits too. “Turns out that pulling off events like these requires much more than you’d imagine, but if the right people get behind your [crazy?] idea, then magic happens.” And, yes, it is pretty magical.

One of a number of great chefs from around the Chippewa Valley will be on hand to add just the right touch to each Burger Night’s menu, which offers several burger choices, including Drunken Hawaiian, The Minimalist, The Good Fat Burger, Olive and Swiss, 26 | www.secondopinionmagazine.com

The Spicy One, and Bacony BBQ Cheeseburger. The healthpromoting fats make it into the French fries and cheese curds too, which are fried in the vitamin D-rich lard from the farm’s pigs. There is even a kid’s meal option of a slider with cheddar cheese, a small serving of fries, and applesauce. Of course, a Burger Night would not be complete without beer or wine from the farm’s Woodshed Tavern, which also has plenty of excellent non-alcoholic options, including WiscoPop and Sprechers.

The Schneiders practice Intensive Rotational Grazing (animals are moved every one to three days), and they try to be as transparent as possible about what they feed the animals.

“Health is our goal, and it’s the goal of most of our customers.

That means 100 percent grass, 100 percent of the time. But we also know that labels and marketers try to confuse them, not only by what is said, but also by what isn’t said,” Stephanie notes. “We don’t play any gimmicks or use grass feeding terms that are meant to confuse you—our beef and sheep are born and raised here and are fed no grain ever, just grass/clover, minerals, apple cider vinegar, and some essential oils.” When it comes time for processing, the animals are treated and processed humanely by an Animal Welfare Approved processing facility.

Burger Night will take a hiatus though August, then return with gusto Friday, September 8. See their website (www. togetherfarms.com) for the schedule of dates and upcoming musical guests, a list of what and what not to bring, and directions.

Stephanie says they already have plans to construct a new building with its own kitchen to better facilitate Burger Night, Wine Nights, and other events at the farm. Watch for Together Farms on the PBS program Wisconsin Foodie, scheduled to air next spring.

New Love for Local Food at Sheeley House

R

ecently we spoke with new chef Brian Jensen at Sheeley House in Chippewa Falls about his love of using local foods and how he is incorporating them in the menu.

Second Opinion: How long have you been a chef? Where else have you worked?

Brian Jensen: I have been a restaurant chef now for a little over four years. I've always had an interest in cooking and a passion for it but never imagined taking that passion and pursuing a career through it. I spent the last ten years (before moving to the Chippewa Valley a little over a year ago) working in the Door County and Appleton area. I worked in all facets of different styles of restaurants there but really enjoyed the creativity of working with local foods and high-end ingredients. I got my start in a French/Latin fusion restaurant called Restaurant Saveur, learning and working for a brilliant chef who inspired the bold flavors and unique style I like to cook with. Most recently I worked in Door County running the kitchen at an old staple restaurant called the Inn at Kristofers.

From there I moved to Appleton to pursue opening a new Restaurant called Rye in the Copperleaf Hotel. I had stepped away from cooking at this time to manage the front of house and also another wine bar. But it really brought me back to my need to step back into the kitchen fully and dedicate myself to it. Working the tourism circuit between Door County in the summer and South Florida in the winter, it gave me a lot of insight to food and the industry. It also taught me I wanted to come back close to home and make a life here doing what I really wanted to be doing which was cooking. I have been back to the Chippewa Valley and at the Sheeley House since the end of May 2016.

SO: Why did you BJ: My a chef dates a child family

want to become a chef? inspiration to become back to when I was working in our large garden, watching my mother cook simple recipes from garden ingredients. As the youngest in a large family, my

siblings and I always enjoyed fishing for trout in the local streams, picking berries and mushrooms, and even tapping maple trees for the sweets to enjoy around the dinner table.

The kitchen was always the focal point of the household, and I can still taste those flavors of fresh ingredients today. They still inspire me.

SO: Describe your interest in using local foods at Sheeley House. What is your long-term goal with it?

BJ: This past spring, I started a project to take an empty parcel of land at the Sheeley House and turn it into a garden to supply the restaurant with fresh produce and herbs. This alone I knew wouldn't be able to sustain the bulk of ingredients for the menus, but it always gives me different ingredients to use in creating a special or supplementing our current or future menus. I thought this would be a step in the right direction to going to more strictly local foods. I am currently in talks with farmers and getting my foot in the door to start slowly incorporating more of these products in to our menus.

SO: How will you use local foods in your menu?

BJ: Seasonal cooking to me is at the heart of most chefs’ creativity. I love using fresh greens from the garden in creating a fresh salad or braising them to use in stews or accompanying rich fatty meats such as pork belly or short ribs. With an everchanging menu and extensive weekly specials, I have an almost obsession over using every part of fresh produce as to not waste the fruits of our labor or of local farmers.

SO: Do you do foraging too? How do you use what you find?

BJ: I really started to forage about five years ago. When I was a child picking berries and such was just a way to satisfy my sweet tooth. But it had come back in a roundabout way to foraging mushrooms of all different kinds. My favorite are chanterelles. I love using them to make fresh pastas, a beautiful mushroom soup with bacon and walnuts, to sautĂŠing with a steak, or a mushroom strudel.

SO: Anything else you’d like to share?

BJ: I think that there are many hidden treasures in the Chippewa Valley in the lines of different avenues to find locally sourced food. But it is up to chefs and restaurants to take the steps to highlight these places and show the importance of sustainability and how this helps support local community and business in our area. Wisconsin has much to offer in the changing growing seasons, and we have so much to take advantage of right in our backyard. I am hoping more establishments will start to get on board with this movement of local flavors and cuisine. www.secondopinionmagazine.com | 27

The Watershed Café: A Gathering Place of Local Flavor

By Summer Kelly, The Watershed Cafe

T

he Watershed Café is a locally and sustainably sourced restaurant, perched above the scenic St. Croix River in Osceola, Wisconsin. The owners, Rita and Steve Rasmuson, established the restaurant in 2014 with a mission to bring the best comfort food to the table. For Rita, that means using simple and fresh ingredients. “We are a whole food restaurant, which means we bring in beautiful food and simply create dishes for all people to enjoy.”

Rita’s vision for The Watershed Café is built around the nature of St. Croix River Valley. “We wanted to create a space for community,” Rita said. “We really enjoy the culture of the river valley–the park systems, the activity of the outdoors, and the community itself.”

The St. Croix River Valley is a hub of small, family-owned farms practicing sustainable and organic farming methods. The Watershed Café works closely with four farms within 10 miles of the restaurant to source much of its fresh vegetables, herbs, dairy products, and meat. Because the story of The Watershed Café is connected to the stories of its partners, we would like to share a bit about them.

Common Harvest CSA: Margaret Pennings and Dan Guenthner of Common Harvest Farm created a fruitful, small-scale sustainable CSA farm as stewards of the land.

Stewardship of the land for them means practicing organic farming methods: hand-weeding, amending the soil with local and organic compost, growing vegetables without pesticides or herbicides, and using solar panels as earth-friendly energy solutions for the farm.

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Come out and meet us!

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28 | www.secondopinionmagazine.com

Foxtail Farm CSA: Chris and Paul Burkhouse, owners of Foxtail Farm–Winter CSA, have a unique twist on farming in the Midwest. They focus their efforts solely on winter produce. They run their farm with a “Morganic” philosophy, a term coined by a Foxtail Farm member meaning “more than organic.” To Foxtail Farm, this means building dependable relationships between farmers and members, and growing produce naturally with organic principles in mind.

Crystal Ball Farm Organic Dairy: Troy and Barb DeRosier own and operate organic Crystal Ball Farms using a holistic approach to farming with pasture-raised, grass-fed dairy cattle. To increase the farm’s sustainability, Crystal Ball Farms installed roof-top solar panels to the barns, creamery, and granary, providing renewable energy for the farm.

Peterson Craftsman Meats: Peterson Craftsman Meats is a family owned and operated farm practicing pasture-raised beef cattle farming. With a passion for maintaining the vitality of the land and the animals, Andy Peterson uses organic practices, rotational grazing, and crop rotation.

Join us for local comfort food at The Watershed Café at 99 N. Cascade Street, Osceola, WI. Learn more about all of our sustainable partners at www.thewatershedcafe.com.

Summer Kelly is a local gardener and plant-enthusiast with a passion for marketing and environmental sustainability. Crossing paths with Rita and Steve of The Watershed Café is the best thing that has happened to Summer in her free-lance marketing career.

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Brewing Projekt Launches New Food Truck:

made. The next two years when I got into my concentration were a blast and an amazing learning experience. I graduated in May with a bachelors in Culinary Food Service and Management with a concentration in Sustainability and Wellness.

SO: How did you get involved in the food truck project?

JS: Will and I had been talking for a while when he asked me if I would like to be my own boss. We started discussing the food truck and some ideas, and the rest is history.

Interview with Chef Josh Steinmetz

T

he Brewing Projekt is sponsoring a new food truck! New local chef Josh Steinmetz will be serving up food from the truck in September. Recently we spoke with Steinmetz about the new endeavor.

SO: What kind of food will you be serving from the truck?

JS: I will be serving a Carolina-style BBQ with my own twist.

Some of the items will include smoked pulled pork, herb smoked pulled chicken, sharing portions of tator tots and fried Brussel sprouts, housemade pickles and sauces. Once things get rolling I will be having certain weeks where I will be serving different-style ethnic cuisines.

Second Opinion: You are a Johnson Wales University graduate. How did that come about?

Josh Steinmetz: Well I started washing dishes at Lake Wissota Golf when I was fourteen just to have some extra cash before school. When I went to college the first time, I decided that I wanted to take a year off to get away from school for a while.

I called up my old chef and asked him if he had openings, and he did. I stayed working with him for three more years at which point he told me that I would learn everything that I would need if I stayed in the industry and just worked, but it would take many years or I could go to school and learn the bulk of all of it in a matter of four years.

SO: What is your interest in using local foods and how do you hope to incorporate that with the truck?

JS: My interest in using local foods is trying to get the best ingredients closest to the source of growth. The closer you buy something to where it was grown, the better flavor and more nutrients the ingredients will have.

SO: When will the truck begin serving?

JS: We are hoping to have the food truck up and running by the first week in September.

JWU was a great experience and an amazing learning experience. The first two years went by very fast and were routine with what we made and the correct way that they were

Golden Hills Buffalo

SO: Will the truck be serving Brewing Projekt products too?

JS: We won’t be selling Brewing Projekt products, but we will be using some of them in our recipes.

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SO: Describe some menu features that will use local products.

JS: All of the pickles that I will be making will feature local foods, along with the sauces, and I will be using local cheeses. I will be trying to incorporate as much local as I can right away, but it will be a process that will take some time.

SO: What are your goals for the truck?

JS: Some of my goals for the food truck are to offer some big bold flavors that won’t break the bank, trying to be as sustainable as possible, and creating everything I can from scratch. www.secondopinionmagazine.com | 29

ger hunt Farmers markeattthescFarmavers en Market!

Let’s have fun

e of Visit on cal lo these s Farmer s: Market

CHIPPEWA FALLS: Farmers Market Lot, 53 E. Central St., Rushman Drive and East Central Thursday: noon-6pm.

EC DOWNTOWN: MENOMONIE: Phoenix Park Wilson Park (Wilson Avenue & 8th St.) Wed Sat & Wed 7:30am-1pm; 11am-6pm; Sat 8am-1pm Thursday noon - 5pm.

l u f r e w o p uce! prod

Ask three people if a tomato is a fruit or vegetable. What do you think it is? ______________

Where do fruits and vegetables grow? Find a fruit or vegetable that grows underground _____________ Grows on a vine _____________ Grows on a tree _____________ Grows on a bush _____________

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Marvelous meats Ask a meat farmer which animal they like having on their farm the best?_____________

EC FESTIVAL FOODS: 3007 Mall Drive Sunday 7am-2pm

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How many different kinds of meat are being sold at the Farmers Market today? ____________

Yummy baked goods!

Find three baked goods that are being sold at the farmers market. ________________ ________________ ________________ DOUGLAS WASHBURN

Fabulous farmers!

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Let’s find out about life on the farm! Ask a farmer: ___ Which of your animals is the stinkiest? _______________ ___ Which vegetable grows the fastest? _______________ Do you ever step in poop? __________________ Do you wear overalls? __________________ ___ Did you always want to be a farmer? _______________

Ask 5 farmers where their farms are located. Put a dot on the map.

PRICE

SAWYER

BURNETT POLK

RUSK

BARRON

CHIPPEWA DUNN MARATHON

TAYLOR ST. CROIX EAU CLAIRE

PIERCE

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ht Broug u to yo by:

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30 | www.secondopinionmagazine.com

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Complete the Scavenger Hunt with your little explorers and return it by the end of October to and be entered to win lots of prizes!

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www.cranfest.com www.secondopinionmagazine.com | 31

4th Annual Farm to Fork Dinner

Our partners

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Midwest Foodie

When

Where

Cash Bar & Cheese Hour

The Informalist 205 S Barstow Eau Claire

Thursday, October 19, 2017 5:00-6:00 pm

Tickets

$105 per person, RSVP at website below

First Course

Meal

Multi-course dinner with 6 local chefs; drinks paired with each course

6:00 pm

Thanks to our sponsors and farmers for all their support

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Seating is limited, so make your reservation today!

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32 | www.secondopinionmagazine.com