November 28 - December 4, 2022

Our Vendors Deserve a Raise!

Vendors will now earn $1.85 per issue for every magazine sold.

Why now?

StreetWise has not increased the price of our magazine to the vendors or customers since 2008! It was only the second increase in the 30-year his tory of StreetWise.

Our vendors deserve more money in their pockets to offset the rising costs of food, transportation and housing.

Selling StreetWise is a Job

Selling StreetWise isn’t begging, and it isn’t asking for charity. It’s a job. Our vendors are self-employed microentrepreneurs who build relationships and create connections between and across communities that change perceptions about homeless and lowincome individuals.

We talked with our vendors and received feedback from some of our customers and supporters. We have nearly unanimous support for the price increase.

The price increase, by expanding one of the most reliable income sources we have, will give StreetWise vendors an income they need to thrive, and not just survive.

Cover Story: Using Food For Good

As a multi-Michelin star awarded chef renowned worldwide for his innovative culinary creations, Massimo Bottura has fed some of the best food to some of the world’s most rich and famous people. But in founding Food for Soul, a non-profit that values the health and well-being of the planet and its people through cooking, and the Refettorio Ambrosiano, a dining space for people experiencing homelessness and poverty on the outskirts of Milan, he was looking to use his skills and knowledge to give something back. Chef Bottura talked to the International Network of Street Papers about the power of communal dining and using food for good.

In addition, Amanda Jones, StreetWise Director of Programs attended the International Network of Street Papers Summit in September in Milan, and shares her experience at the summit as well as dining at Refettorio Ambrosiano.

The Playground

ON THE COVER: Massimo Bottura (Simon Owen Red Photographic photo). THIS PAGE: Karen Lohr, CEO of street paper BISS in Munich, Germany, is served at Massimo Bottura's Refettorio Ambrosiano in Milan during the International Network of Street Papers summit (Amanda Jones photo).

DISCLAIMER: The views, opinions, positions or strategies expressed by the authors and those providing comments are theirs alone, and do not necessarily reflect the views, opin ions, or positions of StreetWise.

ARTS & ENTERTAINMENT RECOMMENDATIONS

Shop Local!

Shop Jarvis Square

Visit Jarvis Square from 10 a.m. to 5 p.m. on December 3, for an annual holiday shopping bazaar featuring over 40 makers and artisan vendors located in multiple business venues that also offer food, beverages, and gifts. It’s all happening at the intersection of Jarvis and Greenview in Rogers Park. This wonderful holiday marketplace winds through multiple locations: Charmers Cafe, Horseplay, Jarvis Square Pottery, Lakeside Treasures, Jarvis Square Tavern, R Public House, Rogers Park West Ridge Historical Society, Taste Food and Wine, Theatre Above the Law, and Women’s Art Collective. Santa will drop by on Jarvis Avenue and there will be storytelling at Charmers.

Pride & Prejudice Lives On!

'Georgiana

and Kitty': Christmas at Pemberley

The beloved characters from Jane Austen’s "Pride & Prejudice" live on in an all-new holiday story! Georgiana Darcy is an accomplished pianist, who's wary of romance. Kitty Bennet is a bright-eyed optimist and a perfect best friend. These two younger sisters are ready for their own adventures in life and love, starting with the arrival of an admirer and secret correspondent. Meddlesome families and outmoded expectations won’t stop these determined friends from forging their own way in a holiday tale filled with music, ambi tion, sisterhood, and love! Whether you’re an Austen aficionado or a first-timer to Pemberley, this rolling world premiere of the final installment in the "Christmas at Pemberley" trilogy, (Miss Bennet, The Wickhams) is a charming and original holiday treat. Through December 24 at Northlight Theatre, 9501 Skokie Boulevard, Skokie, IL. Tickets start at $35 at northlight.org.

An Artists View!

Jordan A. Porter-Woodruff Portraits: An Intimate View

Through January 7, 2023, the Epiphany Center for the Arts (201 S. Ashland Ave.) will feature the work of Jordan Porter-Woodruff. Porter-Woodruff began to notice how the shift of celebrity has impacted the very people civilization has long respected and strove to protect: artists. During times of war and looting, artifacts are taken and looked upon as a valuable representation of a past time. However, the people who have created those pieces are either forgotten or over looked until long after their deaths. Porter-Woodruff’s desire for "Portraits: An Intimate View" is to ensure that this diminishment does not happen to artists whom she truly appreciates and admires. In 2019, Porter-Woodruff started her blog, "The Artists’ Feature." She interviewed and photographed these artists, to create cohesive profiles that would not only show them at their happiest, but also at their most vulnerable – in the act of creating.

Leaving A Legacy!

Dialogue | Lee Bey, Blair Kamin & Laurie Petersen

The Museum of Contemporary Art and the Chicago Humanities Festival host a 6 p.m. conversation November 29 with three of Chicago’s preeminent voices on public space in the city: Lee Bey (pictured), Blair Kamin, and Laurie Petersen. Collaborators on the new book "Who Is the City For? Architecture, Equity, and the Public Realm in Chicago" (The Uni versity of Chicago Press, 2022), Bey and Kamin will be joined onstage with the editor of the "AIA Guide to Chicago," Laurie Petersen. Chicago's architectural legacy includes a civic ideal that has produced prized public spaces. Yet for many of the city’s Black and Brown residents, these spaces were—and, in some cases, continue to be—inferior to spaces used by white and affluent Chicagoans. Gentrification near new public spaces has made adjoining neighbor hoods unaffordable for many longtime residents. Moderated by Executive Director of American Institute of Architects Jen Masengarb, the conversation will explore the past, present, and future of the public use of Chicago’s built environ ment. This FREE event will be in the Edlis Neeson Theater of the MCA, 220 E. Chicago Ave.

Compiled by Sarah Linde & Dave Hamilton

Holiday Magic!

Illumination: Tree Lights at the Morton Arboretum Dazzling new light displays celebrating the Morton Arboretum’s centennial year and a special late night event series will highlight the 10th anniversary of Illumination: Tree Lights. Through Jan. 7, 2023, guests can explore 18 different features along a tree-lined, one-mile walking trail immersed in color, light and sound created exclusively for The Morton Arboretum. Six new exhibits will join returning favorites such as Treemagination and Hug-a-Tree, including a spectacular finale in the Arboretum’s new Grand Garden. Also new this year is the addition of “Electric Illumination,” an 18 and older late night event, 9:30-11 p.m., Dec. 16, 23 and 30, featuring an eclectic, DJ-curated mix of Trance and Progressive House music synchronized to the breathtaking light displays. Tickets are $10 -$35 at mortonarb.org

A Chicago Tradition!

The Christkindlmarket

The Christkindlmarket Chicago is the most authentic traditional holiday market of its kind outside Europe, offering a unique shopping experience, family-friendly events & intercultural activities. Since 1996, Ger man American Events, LLC, a subsidiary of the German American Chamber of Commerce of the Midwest, has hosted the Christkindlmarket Chicago as a free event, featuring international and local vendors with various offerings for all ages. The Chicago Chistkindlmarket will be located at the Daley Civic Center (50 W. Washington St.) from November 18-December 24. The vendor map for the Christkindlmarket Chicago can be found at www.christkindlmarket.com/chicago-vendors/

A Celebrated Classic!

'The Nutcracker' Magic is on the horizon for young Marie and the Nutcracker Prince, thanks to a visit from the charming but mysterious Great Impresario. At the stroke of midnight on a snowy Christmas Eve. the lines between fantasy and reality blur together. Marie sets out on an unforgettable journey through Chicago’s 1893 World’s Fair, a marvel of sights, sounds, and enchantment. From December 3-27, Joffrey Ballet's annual holiday tradition celebrates the magic of the sea son and the rich cultural heritage of Chicago. Tickets start at $36 at joffrey.org

Shop 'til You Drop!

Winter Bryn Mawrket

Makers and artists from across the city will be gathered at The Winter Bryn Mawrket! Shop every thing for everyone on your list, from self-care products to apparel. Bryn Mawr Avenue will become a destination spot, with one-of-a-kind art installations in the historic district and art from local artists at the Winter Bryn Mawrkets Gallery. The Winter Bryn Mawrkets will run 3-7 p.m. Fridays, 1-5 p.m. Saturdays and Sundays through February 12 at the Bryn Mawr Historic District, 1052 W. Bryn Mawr.

A Winter Wonderland!

Winterland at Gallagher Way

Winterland returns to Gallagher Way, 3635 N. Clark St., and for the first time since launching six years ago, extends inside Wrigley Field. The expanded programming will offer guests more family-friendly activities and new interactive experiences, along with returning favorites, including the Christkindlmarket Wrigleyville and the Gallagher Ice Rink, with the rink now located inside the iconic ballpark. Families, visitors and neighbors can celebrate the holidays there through Sunday, Jan. 8, 2023.

Twinkle All the Way!

ZooLights

ZooLights is a one-of-a-kind, festive, family-oriented tradition in the heart of the city. The grounds of Lincoln Park Zoo are transformed with millions of 3D and LED lights, some timed to music. There's live ice carving Fridays and Saturdays and roaming carolers on Sundays, before December 25. Admission is free on Mondays, but $5 Tues days through Sundays, all with timed entry. The event helps keep the zoo free to the public and supports animal care, community work and conservation. ZooLights runs 4:30-10 p.m. through January 1, except December 24 and 25. Info and tickets at www.lpzoo.org/event/zoolights/

Patrick: All right, my dudes. We’re back for another install ment of SportsWise, and I can’t help but be nearly obsessed with the NFL. I mean, week after week, I keep thinking some of the forming patterns will change, e.g., the Min nesota Vikings will begin to lose; the Tampa Bay Buc caneers will—behind Tom Brady—be at least a lil’bit bet ter than they’ve shown; that Buffalo will—despite a decent record—get it together and look like the champions that everyone has been telling them they’ll be; or, even, that the Bears will become more con sistent. As a Bears fan, I don’t know if we should keep at tempting to win, or give it up for higher draft picks next year.

Russ: Well, I don’t want to ever lose a game because we’re attempting to get a higher draft pick…unless, we want a spe cific draft-number in order to trade it and, possibly, another player for a superstar player in the upcoming year. If not that, then win like you’re in the playoffs. I want a Bears’ victory every time.

Donald: I want a victory ev ery time, but I can understand management somewhat stall

ing the process by not putting too much money into the team in order to build a stronger force. Now, if it gets down to the players themselves blowing games in order to gain higher draft picks, this I have a prob lem with. John, what do you think?

John: Well, I’m not a huge draft-picks guy, but, like you, Don, I can understand it. As well, I understand the logic behind losing games purpose fully, or as some call it, tank ing. I do. But I’m not with that, either.

Russ: All right, enough about tanking as this is a horrible thought with our home team. As for the NFL overall, I am surprised at a lot of what I’m seeing. The Minnesota Vikings rolling through the league with an awesome record—number 2 in the NFC—just behind an other awesome record for the Philadelphia Eagles, who are undefeated through 8 games.

John: Yeah, I’m still waiting for the Vikings to collapse… but they keep winning. And they’re not looking too bad either. Not like champions, but…

Patrick: And we haven’t even mentioned the Green Bay Packers’ inability to right the ship. John, you mentioned a few months back—even before the season started, I believe— that the Packers wouldn’t make the playoffs. I laughed in dis belief…but, wow, you’re like a psychic up to this point. Not looking good for Green Bay at the moment.

John: I remember that. I just felt the loss of Davante Adams would be too much for the Packers and Aaron Rodgers to overcome. And, so far, that’s definitely the case.

Donald: Speaking of, Davante Adams with the Las Vegas Raiders I thought would be something nice. He and quar

terback Derek Carr could’ve been something real good. I mean, I guess they still can...but at 2-7 through week 9, it’s not looking up for them. Davante’s been speaking about it to the media, too.

Russ: The sad thing about it all is that had Aaron Rodgers and Davante Adams remained teammates in Green Bay, we would probably be talking about them whenever we spoke about the Super Bowl. They were really good together.

Donald: They were. The money aspect of it all is really killing much of sports, in my opinion. I love to watch sports and couldn’t imagine not hav ing it at my fingertips, but be ing a kid in the yard pretend ing to be Tony Dorsett? That’s that stripped-down passion we need to get back to.

Any comments or suggestions? Email pedwards@streetwise.org

Rashanah Baldwin

Vendors Russell Adams, John Hagan and Donald Morris chat about the world of sports with Executive Assistant Patrick Edwards.

by Tony Inglis / courtesy of the International Network of Street Papers

Anyone with an interest in high end food culture will feel a certain disconnect to its elitism while appreciating the artistry involved. It’s reasonable to be bowled over by the mouth-watering presentation, the belief-defying taste combinations, and the dedicated work ethic, and still stare at the level of money and inaccessibility associated with that world.

For Massimo Bottura though, the idea of equity and using the fame and respect he has earned in the world of haute cuisine to bridge the gap and address how food can make a difference, has become the base ingredients of his work.

A multi-Michelin star awarded chef and restaurateur, best known for his exclusive Modena, Italy-based restaurant Osteria Francescana (named the world’s best restaurant in 2016 and 2018), Bottura is a cook who has become a personality. He's known for TV shows like "Chef’s Table" and "Master of None," and for doing wild and wonderful things with the food of his homeland, like deconstructing a lasagne and forming it into something that more resembles alien plant life, and yet making it taste like the best lasagne you ever had, or calling one of his desserts "Oops! I Dropped the Lemon Tart."

However, as his career has progressed, a passion to show how food and cooking could contribute to social change became more prominent. This manifested in the establishment of Food for Soul in 2015 with his wife Lara Gilmore, a non-profit that put this mission at its core. One of its driving forces was the creation of Refettorios –community kitchens that would tackle food waste and poverty, and feed people experiencing homelessness in a dignified way in the locales they were placed. The Refettorio Ambrosiana, housed in an abandoned theatre in Greco on the outskirts of Milan, opened first, and 12 more have followed.

When the International Network of Street Papers hosted the first Global Street Paper Summit since 2019, an annual event paused due to the pandemic, in Milan on September 13, delegates from the world’s street papers visited and dined at the Refettorio Ambrosiano for a chance to understand why those living in poverty should not be denied a quality meal or a chance to eat communally with others just because they are homeless or marginalized. These are values that Bottura and street paper organisations and their staff share.

Ahead of the Summit, INSP spoke to Chef Bottura about how the Refettorio came to be and the power of food to create change.

Michelin star chef and Massimo Bottura : “ It of the food, but rather the respect we have for

SOUL

INSP: Where did the idea for opening the Refet torio spring from?

Massimo Bottura: "Feeding the planet - Energy for life," the theme of the 2015 World Expo Milan, was more than just a theme to me. It was a question we needed to ask ourselves about the current and future health of the planet and our food system. How could we imagine a future in which we keep wasting while so many people still go to bed hungry at night? The answer to this big question was not more thinking but acting - what could I do, at this moment with my voice, my skill, together with a community of chefs, to show change in action. This is how the idea of the Refettorio came about.

At the same moment, a conversation about sustain ability met one of social isolation. We chose the Greco neighborhood, putting light on the periphery and in a place that would be transformed. At first, it was met with hesitation, existing neighbors questioning the transition and safety of the area, a typical response of ten to social services. Slowly, working with intent, we involved everyone, caring for each individual perspec tive, to listen, learn and build something that was not separate but considered a part of the community. The power of collaboration, where everyone has a seat at the table, is at the heart of Food for Soul. This idea is not one of charity but of culture, where together we must reimagine and take action to create a sustainable inclusive future. In the Summer of 2015, food was the connection point to start this conversation.

Many people may have the attitude that someone on the streets should be fed, but not necessarily fed with high quality food. The Refettorio’s existence rejects this. What do you feel about that?

This is not an attitude we can accept as a society. It is not about the quality of the food but rather about the dignity of the people and the respect we have for the food in our hands. How we care for food is a reflec tion of our values and culture. These values are the same whether we are feeding ourselves, our family, or our community – there is no difference between them. Quality is not a matter of cost or expense but one of interpretation and creativity. Food has its cycle of life, each stage presenting an opportunity to make some thing delicious if we look beyond the obvious. A stan dard of quality is not so finite in a chef's mind. In the social kitchens of Refettorio projects around the world, the quality of the meals we provide is not because we are buying exceptional ingredients, it is just the oppo site. We are doing extraordinary things with ordinary ingredients. If we are to feed the planet, we have to break this cycle of good food/bad food.

and food poverty advocate

It is not about the quality rather the dignity of people and for the food in our hands”

Chefs - including Massimo Bottura (far left) - in the kitchen of the Refettorio (Emanuele Colombo photo).

Food can play an important part in someone’s life, beyond merely nourishing and sustaining them. How important is this aspect for someone who is homeless?

Food provides all of us more than just nutrition. Food feeds our mind. Food is convivial, a cultural connector, bringing us closer to one another. Preparing, serving and eating food is itself an art form that allows us to discover, create and build trust. For those who are vulnerable, such as an individual or family living unsheltered, food is not just necessary but es sential. It is a chance to feel embraced by others with care and compassion, fulfilling needs that are more vital than nu trition alone. Refettorio projects are not just places that feed the body, they feed the soul for both those who give and those who receive.

Can you speak about the communal aspect of the Refettorio – what does it mean for the people who dine there to be able to eat well with others?

The communal dining part of the Refettorio experience is another contribution to the overall magic of a Refettorio en vironment. Alongside delicious food served with hospitality, beautiful interior aesthetics, sustainable design, natural ele ments and high touch care, these important aspects play a unique role in delivering an experience that is personal to each guest. The Refettorio experience is a flow of positive energy that offers people space and comfort to connect with society, with services, with one another, in their own time. For some, dining in a communal environment is not easy and they may sit together with others but stay silent for some time, monitoring how things evolve around them until they

What’s your first memory of being aware that some people do not have enough to eat?

That came from stories my grandmother and mother told me about World War II. There was hunger and humiliation around that food insecurity for everyone during the war. Modena was not spared. We grew up with these stories and a deep appreciation for the food on the table and a no-waste ethic in the kitchen. This is the same ethical lesson from Lidia Cristoni, the chef I worked with for many years at Trattoria del Campazzo, my first restaurant. She taught me how to use every ingredient twice. That is, once for the recipe we were serving to our guests and twice (again) using all the off cuts, vegetable trimmings, bones and extra material for our staff meals, which were and still are very delicious. And that is how I learned that humble ingredients can make extraor dinary flavors. That is how I learned that feeding the staff is important for the economy of the restaurant.

As I began to travel in my 20s, I also became aware of the food insecurity around the world from Asia, to Europe, to the Americas. As a chef, I feel particularly responsible to fix this problem, and to take action – not just words.

What responsibility do high profile chefs and restaura teurs have to tackle food poverty?

All of us working within the food industry play a significant role in cultivating a healthier food system. What we place

are ready to open up. Day by day, the constant repetition of empathy and care supports each guest's well-being when ever and however they are ready to receive it.

on our menus, how we purchase, the way we support our local farmers, ranchers, fisheries, and artisans, can be a model from which others learn and emulate. As chefs, we have a magnificent opportunity to help lead the path towards sustainability. A good chef respects food and its cycle from seed to plate. Not all of us have been equipped with the knowledge to do so. We must look across our global culinary community for thought leaders, share information, be guides and mentors to one another, especially the next generation of chefs. We are all on a path of doing well by doing good, which means changing those habits we know negatively af fect the environment, even if they cost less, to adopt eco logical restorative and regenerative practices that support rather than destroy. These actions are essential in helping society change their perception around the value of food. As we become aware of the effects of our food choices, we also become aware of the inequities of our food system. Each of us with a platform has the opportunity to use our voice for change, helping not only ourselves but those around us who do not have the same access. These are the building blocks to ending food poverty.

Is there a creative aspect of using food items that would otherwise be considered “waste” if they weren’t salvaged by places like the Refettorio?

Food wastage around the world is massive with a large per centage occurring at the redistribution and retail level. We see the surpluses flow into food banks, and food recovery centers in bulk amounts. Unfortunately, many community kitchens lack the technology, human capacity or financial resources to further process this. Our Refettorio chefs are

working on building creative strategies to get surpluses pro cessed into a wide range of recipes that can be used in our hospitality programs and as staples at home. Yet, the amount that exists, requires better interventions by food manufac turers, grocery and retail operators to do more. There is an opportunity to use what we call “byproducts” from further processing ingredients into specific portion sizes, cuts, meal kits and more. As an example, broccoli stems left from all of the broccoli florets packaged. There is both a market and opportunity out there if we think differently about food sur pluses: where there can be economic gain, not economic loss. We have to move away from labeling food as “waste” towards communications of how it can be saved and 100 percent utilized.

How aware are you of the concept and mission of street papers? There are many shared values between street papers and the work you do with Food for Soul.

Scarp de’ tenis is a beautiful project. It embodies the mis sion of Food for Soul. To offer something so simple such as a piece of writing, a story, the daily news, to those living on the street is to see them as we see ourselves: not defined by circumstance or conditions, but as a human. Much like a piece of art, street papers are a form of beauty that we often mistake as accessible and deemed unimportant to those in need, yet the sharing and giving of these simple gestures holds the kindness and love we need to transform the world for better.

To learn more about the work done at the Refettorio Ambro siano and Food for Soul, visit www.foodforsoul.it

From left: The entrance to Refettorio Ambrosiano; International Network of Street Papers Summit atendees pile in to the Refettorio for a meal (Amanda Jones photos). The logo of the Refettorio on the chef's aprons. Diners eat pasta at the Refettorio (Paolo Saglia photos). Massimo Bottura (left) with other chefs in the kitchen of the Refettorio (Emanuele Colombo photo).

Resilience

by Amanda Jones

When I told people I was traveling to Milan for a conference, I received some surprised looks. I work for a street paper, after all, and why would someone working with homeless people in Chicago need to travel to Italy for work? What most people don’t realize is that though StreetWise is unique, there is a global street paper network working together behind the scenes.

Street papers are magazines or newspapers sold by people experiencing poverty, homelessness or other forms of mar ginalization. They give people an immediate, dignified and legitimate way to earn money while seeking to address the causes of poverty through journalism and advocacy. As orga nizations, street papers are independent entities: non-profit organizations or social enterprises that reinvest their profits into services to support people in need. There are 92 street papers in 35 countries in 25 languages.

Once a year, street paper staff come together for The Global Street Paper Summit to discuss shared challenges, celebrate successes and think about the future of our global move ment. The Summit provides an opportunity to commune, to learn, and at times, to commiserate. The latest conference

took place in the Italian city of Milan in collaboration with the local street paper Scarp de' tenis in September. The 2022 Summit was a particularly special one as it was the first op portunity for street papers to come together in person since before the COVID-19 pandemic, the previous Summit hav ing been held in Hannover in 2019. 120 people attended the Milan event, representing 48 street papers from 24 different countries.

Fitting with these times, the summit centered on the themes of resilience and reunion. We shared stories about how we supported vendors and how our street papers managed through the global pandemic and times of civil unrest and injustice. We shared new ideas, from podcasts to cover sto ries, to increasing digital content and vendor income. We challenged each other to think more deeply about diversity, equity and inclusion. We learned from experts regarding the refugee crisis, climate change, and misinformation: all affect ing street paper work.

We shared a meal and learned about the work of the Refet torio Ambrosiano, where multi-Michelin star awarded chef Massimo Bottura created a community kitchen that provides

& Reunion

Gathering at the global street paper summit

more than just a meal. Over a bowl of gazpacho we heard about how the Refettorio brings together the worlds of haute cuisine, art, design and solidarity. This zero-waste kitchen not only serves world class food to those in need, it acts as train ing center for new chefs, including our chef for the evening; she had been a refugee and was beginning her new career. In the presence of art and beauty, and excellent food, people feel dignified.

We ended the summit with a video presentation honoring the vendors and staff who had passed away since the last summit in 2019. The pandemic took a toll. Jean from Slovenia shared a story about a vendor who had lived on a park bench in the city’s main square for years and who had touched many lives in the community. Even after he had been offered housing, he continued to return to his bench, his home, where he felt most comfortable. After he contracted COVID and passed away, his street paper, Kings of the Street, reached out to the city to request a plaque be installed on his bench to memo rialize him. This October on World Homelessness Day, the plaque was unveiled reading, “On this bench Anton Pugelj – Tonček survived 30 years of cardboard and concrete and became one of the most recognized kings in Ljubljana. Leg

end, we hope you are travelling home. - Kings of the Street.” Street papers offer a way for people from all walks of life to embrace our shared humanity, in life and in death, and can act as a thread across countries and cultures.

Just as the Refettorio is a place to gather with dignity, so are our street papers themselves, and so was the Global Street Paper Summit. Street papers have faced many challenges over the past few years, but just like our vendors, and be cause of the work of our vendors, street papers are resil ient. As we continue to innovate and remain resilient in our work addressing homelessness and poverty, one main take away came from my Norwegian colleague, Viggo Mastad, who ended his presentation on managing change and chal lenge by saying, “There are many questions, but the answer is always the same: Whatever benefits the vendor.” Until we gather again, each of the 92 street papers across the globe will be working towards this mission.

StreetWise Director of Programs Amanda Jones and Sophie Cronholm of street paper Faktum in Sweden pose with their badges in Piazza de Duomo in Milan, Italy. Delegates attend a session during the summit (Amanda Jones photos). The INSP Awards winners are announced. All summit delegates gather (Andrea Cherchi / INSP photos).

Head honcho

Nike’s swoosh, e.g.

Carve in stone

“Fiddler on the Roof” role

Mother of Helios

StreetWise exists to elevate marginal ized voices and provide opportuni ties for individuals to earn an income and gain employ ment. Anyone who wants to work has the opportunity to move themselves out of crisis.

StreetWise provides “a hand up, not a handout.”

All vendors go through an orientation focusing on their rights and responsibilities as a StreetWise Magazine Vendor. Authorized vendors have badges with their name, picture and current year.

magazine for $1.15 and sell it for $3 plus tips. The vendor keeps all of their earnings.

Kind of blocks

Spa feature

Table extender

Gush forth

Son of Vespasian

Catalina, e.g.

London gallery

Post-it message

April or May

Weaving machine

Declare unfit, like a building

Put on the line

Catchall category

Song holder before CDs

One of Mickey’s exes

Pierce

Mideast canal

Make a choice

Bell the cat

stone

Paperlike cloth made in the South Pacific

Commencement

New moon, e.g.

Not manual

New vendor orientation is every Tuesday and Thursday at 10:00 a.m. at 2009 S. State St. Find your nearest vendor at www.streetwise.org