Outpost Exchange Magazine August, 2010

PICKLING, POTATOES& KABOBS Recipes to help you enjoy the season’s bounty now and later.

YOUR CO-OPBask in the flavors

and the abundanceof SUMMER!

AUg. 10

A food & wellness journal published by Outpost Natural Foods FREE

2 August 2010 www.outpost.coop/postscript

From the editor

AUGUST DEADLINESAd space: Wednesday, June 30. Ad copy: Wednesday, July 7.

Calendar: Wednesday, July 7.Unclassifieds: Wednesday, July 14.All deadlines are at noon.

Available at 300+ locations in SE Wisc!

AUGUST 2010Volume XL Number 8

Copyright © 2010 Outpost Natural FoodsISSN 0748-8394

GOOD FOOD GREEN LIVING

WELL BODY

* Malcolm McDowell Woods

Malcolm has been editor of the

Exchange since 1994, teaches at

UWM and has been a freelance

journalist for more than two

decades. His own blog can be

found at

<malcolmmcdowellwoods.

typepad.com>

NOTESABOUTTHISISSUE–ANDOTHERPRESSINGISSUES

{ }

PUBLISHED BY OUTPOST NATURAL FOODS.

YOUR COMMUNITY COOPERATIVE.

feeding a sustainable community

Stephanie Bartz photo

Main street

Skip the GPS, here’s

how to find it today

[email protected]

I walked the dog to the Wauwatosa Farmers Market the other weekend. Actually, we’ve

been several times now. Lucy the dog likes it. She enjoys the crowds of people and the smells and the other dogs to meet and the booths that sell dog treats. I like the people watching and the chance to run into friends and neigh-bors and chat. The stands haven’t had a lot to offer yet, it being early in the growing season, but I don’t mind. A few blocks away, Outpost has all the produce I can’t find here and offers up even more opportunities to run into friends and neighbors.

It’s the same at Cranky Al’s, a coffee shop and bakery on North Avenue, a mile or so north of Outpost, and at Alterra, a mile or west of Cranky Al’s. Familiar faces greet me and I feel at home.

I am reminded of “Deep Economy,” the re-cent book by Bill McKibben. He wrote in it that reclaiming the local was a necessary antidote to the end of peak oil and the environmental degradation our global lifestyles have caused.

Deepening the roots of our local economies, claiming more responsibility for our own food production, and nourishing local neighbor-hoods and communities will lower our carbon footprints and diminish our dependence on oil. The bonus - the icing on the cake - is that by doing so we enrich our social lives tremen-dously.

I think McKibben would certainly enjoy walking around the Tosa village, and witness-ing the flourishing local community growing

there. There are independent stores, restau-rants, coffee shops, bars and other services all within a few mile radius - walking distance.

Of course, Wauwatosa is far from being the only example of a local, deep, sustaining economy in our area. Walk along Kinnickinnic Avenue in Bay View or along Brady Street or Locust Street on the east side or visit the Fondy Market or the Vliet Street Farmers market and you’ll see similar examples of thriving neigh-borhood centers.

These re-imaginings of the old small town main street are the places we gather to con-duct trade, visit with our neighbors and nour-ish our roots.

Perhaps subconsciously it is dawning on us all that these are the connections that matter, that as the world has grown ever smaller we need these micro-communities most.

McKibben’s intent in his book was to showcase the critical ways we need to change our lives in order to survive the end of peak oil and save our environment. What he found in his research was that the needed changes also directly affect the quality of life.

We have for too long worshipped econo-mies of scale, thinking that the best value eggs, for example, were the ones grown most cheaply in huge factory farms.

For the planet and for ourselves it appears that the best values - the ones that matter most - might be found a lot closer to home.

See you at the market, or the coop.

www.outpost.coop/postscript August20103

WAUWATOSA7000 W. State St.

414.778.2012

EASTSIDE100 E. Capitol Dr.

414.961.2597

Outpost Administrative Offices205 W. Highland, Ste. 501 Milwaukee, WI 53203414.431.3377

BAY VIEW2826 S. Kinnickinnic Ave.

414.755.3202

When you see this symbol in

the upper corner of a page, it’s

your sign to look for news and

specials from Outpost!

Outpost’s Board of Directors:Peter Hammond, President; Will Kort, Vice President; Terry Rindt, Treasurer; Kathy Osowski, Secretary; Elaine Drinan; Nancy Ettenheim; Suzanne Garr; Kerri Hutchison; Chris Zimmerman.

Opinions expressed in this publication are those of the writers and advertisers and not necessarily those of the Exchange staff, Out-post Natural Foods or the Board of Directors of Outpost Natural Foods Cooperative.

{

Store hours: 7 a.m. to 9 p.m. daily.www.outpost.coop

SAVOr SUmmEr’S ABUnDAnCEpg. 22-23

FlAVOrS OF ThE SUn pg. 31

In An IDEAl WOrlD… Health Care for the Homeless pg. 37

contentsauG./10


YOUR COMMUNITY

YOUR PART

* Pantry RaidIn a pickle: Vinegar’s many varieties earn places in their pantries. Diana Sieger & Carrie Rowe. P. 12

* The Efficient Kitchen Fresh & easy: These meals focus on the season’s freshest ingredients and save you time for friends. Leslie Wininger. P. 16

* Simply HealthHot potatoes: The old spud ain’t all that bad, after all - if you leave off all those extra fats. Judy Mayer. P. 52

The giving treeHow to raise a philanthropist. P. 8

Green schoolingMilwaukee area schools are busy creat-ing sustainable campuses and training environmental professionals. P. 40

* Baloney on WryWisdom of the ages: Experience begets these simple rules for better living. Kathi Gardner. P. 50

Where to find our columnists this month

Calendar of eventsThings to do this month. P. 18

feeding a sustainable community{ }

contentsauG 10

“The Outpost Exchange aims to be the premier informational forum and resource in south-eastern Wisconsin for the sharing of innovative ideas and opinions to shape a more healthful future, individually and globally.”

EDITORIAL STAFFEditor Malcolm McDowell WoodsAssistant Editor Liz SetterfieldAd Rep Gail VellaProduction Manager Anu SkinnerEditorial intern Marit Harm

OFFICE7:30 a.m. to 3:30 p.m., Monday through Friday205 W. Highland Ave., Milwaukee WI 53203414.431.3377 • FAX [email protected]/connect/exchange

Circulation: 30,000The Exchange distributes 11,500 copies to 310+ lo-cations in southeastern Wisconsin. The Exchange is also mailed to 14,000 members of the ONF cooperative and subscribers. Another 4,200+ copies are distributed at Outpost’s three stores.

Circulation: SRI Mailing List: Mari NiesciorPrinter: American LithoColumnist photos: Stephanie Bartz

YOUR BODY

*50

*2

*12*52

Cover photo: A lemonade stand. Photo by Stella Photographs.

*16

<< 8

<< 6


TidbitsNEWSYOUNEEDTOKNOW

The Exchange online:www.outpost.coop/postscriptKeepupdatedabouttheissuesbetweenissues

Third annual Eat Local Challenge places the focus on Wisconsin foods

Whether you are already a self-pro-claimed locavore, or someone who

throws a local product in your shopping cart once in a while, get ready for the 2010 Eat Local Challenge. This is the third time the challenge has been held in Milwaukee, and there are some great events being held to celebrate the array of benefits that come from eating locally grown foods. At Outpost, we define the word “local” to mean grown or produced in Wisconsin, but it is up to challengers to choose what constitutes local for them.

The Challenge will take place the first two weeks of September. For these two weeks, participants are urged to eat more local food than they usually do, with the level of participation completely up to the individ-ual. For some, their goal may be to eat 100 percent locally for these two weeks. Others may aim to visit a farmers market or eat at local restaurants instead of chains. Whatever your involvement may be, the point is that even small changes can make a big difference and benefit the commu-nity, as well as the health of those who live here. Those who eat locally enjoy fresher, seasonal foods, are supporting local busi-nesses and strengthening the economy, building relationships with the growers of their food, and saving the environment all at the same time!

Resource FairSaturday, Aug. 21, 10 a.m. to 1 p.m.

Urban Ecology Center

Get geared up for the Challenge at this fun and informative event. Visit with other local food enthusiasts and join in one or more short workshops. Get menus & reci-pes and cooking tips. Learn where to find local foods, how to preserve foods, how to eat locally all year long and much more!

Eat Local CelebrationWednesday, Sept. 1, 10 a.m. to 3 p.m.

Westown Farmers Market, Ziedler Union Square

Celebrate the kick-off of the Eat Local Chal-lenge by picking up some fresh and local produce from the farmers market.

Friends of Real FoodWednesday, Sept. 8, 6 p.m. to 8 p.m.

Urban Ecology Center

If there’s one thing the Urban Ecology Center is good at, it’s bringing people together. Join in on the monthly gathering and potluck to celebrate the Challenge.

Local Food FestivalSaturday, Sept. 11, 9 a.m. to 1 p.m.

Fondy Farmers Market

The second annual Milwaukee Local Food Festival features activities for all ages — speakers, food education, tastings, kids activities, music and dancers.

— Marit Harm

The Green Room - Communal workspace offers freelancers independence and collaboration

While the freedom of being independently employed has its benefits, one thing working from home or a studio lacks is the opportunity to network, collaborate

and be in the company of others. The Green Room, “Milwaukee’s newest creative workspace,” allows independent workers to come together and experience the best of both worlds, by providing them with a co-work space.

The Green Room opened last November in a former industrial building at 300 E. Ward Street in Bay View. Jeff Redmon, an artist and graphic designer, and Josh Fraundorf (whose name you may recognize; he’s the president of Sweetwater Organics) co-founded The Green Room to give them-selves, and other “creative independents” an environment that combines the ele-ments of a coffee shop and a workspace. The idea had been brewing in Redmon’s head for some time after he had worked at home alone for many years. When the space next to Sweetwater suddenly va-cated, the Green Room was born. “Being friends with Steve [Lindner, co-owner of Sweet Water Organics] gave me an inside track to see the place. I never would have known about it otherwise,” Redmon says.

The Green Room doesn’t resemble a typi-

Using recycled, reclaimed and found materials, The Green Room founder Jeff Redmon was able to create a workspace that fuels artistic creativity, saves costs, and lowers

his carbon footprint. Photo courtesy The Green Room

continued on page 53


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<your community>

The giving treeHow to raise a philanthropist

By Mali Anderson

How do you teach philanthropy? We teach our children table manners. We invest in kid music lessons and child

sport teams. We help young people cultivate friendships we feel will aid them as they grow. But when it comes to teaching children the joy of giving, adults are often unsure where to turn. Which questions would fuel a discussion about giving? Where could someone find volunteer opportunities suitable for children?

Giving is an important part of a fulfilled life whatever age you are. Kids, like adults, question their place in the world; wonder what their existence means. Quenching this curiosity while encouraging altruism benefits the individual, the community and possibly the world. Practicing giving brings a sense of joy, allows us to analyze our beliefs and affords us an opportunity to see our existence as useful.

Use the natural curiosity of child inquiries to lead them toward giving. Questions about responsibility, education and humanity can open dialogues on how we all, regardless of age, are able to change our own corner of the world. It is a small step from talking about how we perceive the world to imagining how we can improve it.

What is responsibility?

Responsibility is a word children often associate with chores and homework, an instruction from parent to child, or teacher to student. But what about the responsibility of people, as human beings, to each other? What about our duty to collectively nurture each other? Volunteering can open a young mind to this rounded idea of responsibility. Pursuing activities with a goal of benefiting others can bring satisfaction along with progress.

One organization to start with is Hunger Task Force. Explain to children the importance of access to nourishment. Food, we all under-stand, is integral to survival, yet food insecuri-ty is a frightening reality for too many people.

According to Dana Hartenstein, Commu-nications Coordinator for Hunger Task Force, kids can become part of the solution by orga-nizing their own food drives. Featuring foods they prefer, kids can coordinate a drive with a high likelihood of aiding people their own age. Past kid volunteer successes have included a mac and cheese drive, a juice and granola drive and a peanut butter and jelly drive.

“They can connect with their neighbor-hood, church, school or a civic group they belong to and run the drive. If they bring the food in as a group or family and let us know ahead of time, they get the nickel tour and we talk to them about where their food goes next,” says Hartenstein.

Organizing their own drive expands a child’s perception of responsibility while allowing them the opportunity to take an initiative to help a global issue such as hunger. Many kids are only aware of giving food in the context of obtaining a free fair ticket or to win a school contest. Their personal ingenuity will open their perception of helping others without an orchestrated ‘reward.’

Who deserves books?

A recent study, reported in the Telegraph, found children who have grown up in a home with books have an increased probability of excelling in school and pursuing higher educa-tion. The impact of the reading material was found regardless of the parent’s education, oc-cupation and/or social class. This is a stunning example of the influence books can have on a child’s thoughts. A desire to learn is powerful.

Kids can become

part of the solu-

tion by organizing

their own food

drives. Past suc-

cesses have in-

cluded a mac and

cheese drive, a

juice and granola

drive and a peanut

butter and jelly

drive.

Ivy Tollefsen, Anika Agarwal and Amelia Hicks were not the only kids in town selling lem-

onade for the Humane Society last month. As Ivy and her mom drove home, they spotted

another lemonade stand for the animals just blocks away.


“Why shouldn’t everyone have books in their home?” asks Debi Schwid, Direc-tor, Family Literacy and Educational Sup-port Programs of the Next Door Founda-tion. “That is what Books for Kids is all about — making sure that all children have the opportunity to learn the skills to develop into literate adults.”

Discussing this phenomenon with children is likely to produce interesting insights on education. Children are often aware of a peer who does not attend a top tier school, or lives in a home that isn’t affluent, but is driven and curious. Sometimes it is the smartest kid they know. Begin to ask children where knowl-edge comes from. Question them about their favorite books and ask them if there are any hardbacks or paperbacks they feel they’ve outgrown. Ask them if they would care to donate them. Allowing a child to see their books as opportunities for oth-ers to learn is a perfect way for them to become active in the fight for educational equality.

“The many skills that lead to a literate adult begin in early childhood. The idea of turn taking is one skill developed during this time. When the page needs to be turned, the child has to wait either for the page to be turned or to turn the page himself. This teaches patience, necessary to learn to read, develops interest in what comes next, necessary to learn to read, identifies the rules of reading (left to right, pausing, and stopping), necessary to learn to read,” continues Schwid.

Passing an object forward, with the understanding that there is entertain-ment and information within it, is a simple act that can introduce a kid’s mind to the importance of shared knowledge. A child’s gently used book donations are accepted at Next Door Foundation in sup-port of their Books for Kids program. The program also welcomes kid volunteers in promoting their mission to provide chil-

conrtinued on page 49

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<your body>

* Diana Sieger & Carrie Rowe

In a pickleVinegar’s many

varieties find a place

in their pantries.

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

Diana Sieger, Outpost’s visual mer-chandising manager, is a recovering food snob who is always anticipat-ing her next meal. She thinks a good pantry should feel like a shopping trip in your own house!

Carrie Rowe, Outpost’s merchan-dising and promotions assistant, wishes there was organic kibble for people. If it’s simple, healthy, packed with nutrition and comes in a bowl, she’ll eat it.


Pantry raid!Depending on your habits, vinegar is either

the shrinking violet of your pantry or the flavor-boosting weapon of choice. In our house-holds, it falls somewhere in between. Apple cider vinegar and balsamic get the most play in our pantries, but having a few other options on hand for when the mood strikes is a good idea.

Now we all know that vinegar adds a zesty punch to your plate, but a splash of the stuff is more than a flavor enhancer — there are some health benefits to be had as well! We wouldn’t be able to live with ourselves if there weren’t. Apple cider vinegar is said to aid with digestion, circulation and balancing the body’s delicate Ph levels. It also contains potassium, magnesium and always-important antioxidants. All vinegars have natural antiseptic properties and can deter the growth of harmful bacteria and yeasts in the digestive tract. Plus, it’s generally inexpen-sive and has an indefinite shelf life. Why in the world would you not have some puttering around the pantry?

For your pantry-pleasure, we’ve put together a non-technical and rather biased vinegar primer that will either cause you to dust off your vinegar bottles or convince you that we’re not culinarily endowed.

Distilled white vinegar Made from grain alcohol (therefore not suitable for celiacs), this punchy vinegar has a pretty harsh taste. We use it a lot to clean windows, pour down drains and to calm our mosquito bites (see our sidebar on its many uses). But from time to time it is just the thing to brighten up a salad dressing or sauce — especially if we forgot to buy lemons.

Apple cider vinegar We’re not going to hold back, we’re in love with apple cider vinegar. It’s not the only thing that gets us through the day, but it’s the only vinegar we wouldn’t give away. Specifically, we go for unfiltered, organic Braggs Apple Cider Vinegar. It has a great flavor that’s a little sweet and a little savory. It’s exceedingly handy (not to mention good for you). Splash it in homemade salsa to balance the flavors, stir in a tablespoon to punch up a pot of chili, pickle a peck of peppers, or even drink it down for good health.

Balsamic vinegar We are not millionaires and aren’t able to afford the real deal (aged 12 years, around $90/bottle). We’ve had the privi-lege of tasting Balsamico de Modena, which sets the bar pretty high, and we are pleased to tell you that Outpost carries a pretty great imposter. Goda brand balsamic hits it out of

the park with both deep and bright flavors and a fantastically thick consistency. Even more exciting, it’s bottled locally and because we know the folks who own Goda, we know it’s the freshest and best available in the Midwest. Drizzle salads, finish cooked greens, add to sauces and even dress strawberries with it.

Rice vinegar This is the vinegar that makes sushi rice so tasty. Typical for Asian recipes, we also like using rice vinegar for slaws or mari-nades when we want a little sweetness and a touch of tang. Have a light hand with the salt if you’re using seasoned rice vinegar because it has added sodium.

Malt vinegar Made from barley malt, it’s pretty mild and we really don’t stock our pantries with it. It does, however, make French fries even more addictive and we love to find it on a pub table. Having it in our pantries would bring about an impulse to buy a FryDaddy so we had something to eat it with. But because it’s swimsuit season, we’ll refrain. For now.

Sherry vinegar Sherry is more of a shrink-ing violet than other vinegars on the shelf, but we are big fans. Critical for stir-fry sauces, bordelaise and caramelized onions, sherry vinegar can also stand in for balsamic, albeit with a lighter flavor. (Implying that we make bordelaise all the time is rather hilarious … it’s a twice-a-decade habit of Diana’s).

And now to the recipes! We have a great sauce to share with you – and a recipe for pickling beets.

Pantry stir-fry sauceThis is a good trick to have up your sleeves

for those nights when you need to throw something together fast. Stir-fry anything — meat, veggies, tofu — and throw this in to sauce it up. We like adding grated ginger and garlic or chili sauce to the mixture if our meat and veggies still need a little somethin’ some-thin.’

Stir-fry sauce for 2

1 tablespoon cornstarch1 tablespoon soy sauce1 tablespoon Sherry vinegar1/4 cup water or broth1 teaspoon brown sugar2 teaspoons toasted sesame oil


Grocery ListBeets

Kale

Spinach

Pantry ListVinegar (apple cider, bal-

samic, sherry, etc)

Cornstarch

Soy sauce

Brown sugar

Toasted sesame oil

Olive Oil

Sugar

Allspice

Cinnamon sticks

Sea salt

Garlic

Walnuts

Goodness gracious, we’ve been having such

a busy summer what with all the concerts, camping, cookouts and camarade-rie (how’s that for allit-eration?) that sometimes we’re not close enough to our transistor radios to catch our favorite WMSE programs. But wait!! Our extremely crafty friends at the station have made each and every minute of pro-gramming available on-line. You can either stream live or listen to archived shows at your leisure. Whether you’re floating on an inner tube in the middle of Lake Superior or driving cross-country for Aunt Bea’s 90th birthday, WMSE is there for you. We think we’re in love. www.wmse.org

Leland’s pickled beetsWe found out (the hard way) that one shouldn’t pickle oneself with too many glasses of wine

while attempting this. The beets should be pickled, not the chef! If you follow that sagely advice, along with the six basic rules of pickling listed below, you’ll do Leland proud (that’s Diana’s dad, by the by). Eat these little jewels straight from the jar, enjoy sliced atop a fresh garden salad or skewer with a few pickled mushrooms for one heck of a Bloody Mary garnish.

Makes six pints

3 quarts small beets, peeled* 2 cups granulated sugar 3 1/2 cups white vinegar or cider vinegar – 5% acidity 1 1/2 cups water1 tablespoon whole allspice 1 1/2 teaspoons salt (non-iodized) 2 sticks cinnamon

1. Wash and drain beets. Leave two inches of stems and the tap roots on. 2. Cover with boiling water and cook until tender. 3. Combine all remaining ingredients, except beets, in a large pot and simmer 15 minutes. 4. Peel and pack beets into hot pint jars, leaving 1/2 inch head space. Cut larger beets in half if needed. 5. Remove cinnamon from the simmering pot and bring liquid to a boil. Pour, boiling hot, over beets,

leaving 1/2 inch head space. 6. Place caps on jars and tighten metal bands down snug but do not force!7. Process the jars 30 minutes in boiling water bath.

*Beets will peel easily after boiling.

Pickle talk

What would a column dedicated to the wonders of vinegar be without a healthy dose of pick-ling talk? Pickling involves replacing the foods’ natural juices with an acidic brine solution (vin-egar, salt, water and spices) that naturally discourages the growth of harmful bacteria which can lead to rotting. The options for pickling are almost limitless: fish, various meats, fruits, vegetables, even eggs and watermelon rinds can all be preserved and enjoyed through the magic of pickling.

There is a wealth of information and instruction available to the home pickler. We strongly encourage you to do your research and be well aware of safety guidelines before embarking on your perfect pickling passage. The USDA has a very informative and comprehensive guide to home canning and pickling available on-line <www.foodsaving.com/canning_guide>. Check out your local library shelves and don’t forget about Grandma — yours or someone else’s — because she can be a wonderful free resource of knowledge and tips. Grandpa, too, for that matter!

For now, we’ll offer up the six basic rules of the water bath process (our favorite method):

1. Sterilize your jars. You’ll need canning jars with self-sealing lids and screw-on metal ring bands. Submerge everything in a large pot of boiling water for five minutes. Remove jars from water with tongs and drain them on clean dish towels. Lids and rings can stay in the water while it cools.

2. Fill the sterilized jars with your food just to the base of the rim, not to the very top. Do not wipe the jars around the rim as this can introduce potentially disastrous bacteria. Instead, take care when filling to avoid drips and spills.

3. Place lids and rings on jars and tighten snugly.4. Fill a large pot with enough water to cover the submerged jars by at least two inches and bring to a

boil. Using tongs or a canning rack, submerge the jars and allow the water to return to a boil. When the water returns to a boil, start timing according to your recipe – most jams or pickles take from five to 30 minutes to process.

5. Place a kitchen towel on the counter where your jars can sit for six to eight hours undisturbed. Remove jars from water (for goodness’ sake be careful!) and allow to cool to room temperature. Be sure none of the jars touch each other.

6. If the jar has sealed properly, you’ll hear a pop and the center of the lid will have indented. Store in a cool, dry place in your pantry for up to six months. If a good seal has not formed, you can stash the preserves in the fridge and use within a month or two.


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<your body>

The Efficient Kitchen

Fresh & easy

These meals focus

on the season’s

freshest ingredients

and save you time

for your friends

* Leslie Wininger


QUICK AND EASY MEAL PLANS FOR THE ACTIVE FAMILY

In addition to loving to

cook, Leslie works full

time for a local health care

provider, is married and

has a five-year-old son.

Summer in Wisconsin is the time for getting together with family and friends, enjoying

the outdoors and sharing meals together. This month’s column features dinner menus that use plenty of the season’s bounty of fresh fruits and vegetables, while being short and simple enough to give you plenty of time to savor the long, warm summer evenings. Enjoy!

SundayBarbecued chicken*Fresh corn on the cob**Bok choy salad

*Save 2 cups cooked chicken (without barbecue sauce) for Tuesday

**Cook two extra ears for Monday

MondayBlack bean quesadillasChopped Mexicali salad

TuesdayChicken & wild rice saladSugar snap peasWheat rolls

WednesdayGrilled turkey sandwiches with mango chutneyVeggie chips

ThursdayCaribbean pork kabobsYellow rice

FridayPesto fish packets with potatoes and broccoliSliced heirloom tomatoes with red wine vinai-

grette

SaturdayPasta with Swiss chard and pine nutsFocaccia

Bok choy salad3 tablespoons sesame seeds1/2 cup sliced almonds1 3-ounce pack Ramen noodles, chicken flavor3 tablespoons raw sugar1/4 cup canola oil3 tablespoons red wine vinegar4 cloves garlic, minced1/2 teaspoon salt1/2 teaspoon pepper2 large bunches bok choy, chopped3 green onions, chopped

1. Toast the sesame seeds and almonds at 325 degrees until golden.

2. Crumble the Ramen noodles, saving the chicken flavoring packet.

3. In a container with a tight-fitting lid, combine the chicken flavoring, sugar, oil, vinegar, garlic, salt and pepper, and shake until blended.

4. Place the chopped bok choy and green onions in a large bowl.

5. Add toasted sesame seeds, almonds and noodles.

6. Pour the dressing over the salad and toss to coat. Serve immediately.

Chopped Mexicali salad1/2 head Romaine lettuce, chopped1 large tomato, chopped1 avocado, diced1/2 cucumber, seeded and diced2 ears corn, cooked and cut from cob1/4 cup finely chopped red onion1/3 cup fresh lime juice2 teaspoons garlic, minced1 tablespoon red wine vinegar1/3 cup cilantro 2 teaspoons cuminPinch each of salt and sugar1/2 cup olive oil

1. Place first six ingredients (lettuce through red onion) in a large bowl.

2. Place lime juice, garlic, vinegar, cilantro, cumin, sugar and salt in a blender. Turn blender on and add the olive oil very slowly, processing until well blended.

3. Toss the salad together with enough dressing to coat, approximately 1/3 cup. Extra dressing will keep in the fridge for up to two weeks.


Chicken & wild rice salad2 cups low-sodium chicken broth1 (6-ounce) package long-grain and wild

rice mix2 cups cooked chicken, chopped2 stalks celery, chopped1 green bell pepper, seeded and chopped1 small red onion, minced1/4 cup olive oil1/3 cup lemon juice1 1/2 teaspoons dry mustard1/2 teaspoon pepper

1. Bring broth to a boil in medium saucepan. 2. Stir in rice and seasoning packet. 3. Return to a boil, cover. Reduce heat, and

simmer 25 minutes or until rice is tender and liquid is absorbed.

4. Cool the rice slightly, then, in a large bowl, stir together the rice, chicken, cel-ery, bell pepper and onion.

5. Whisk together the olive oil, lemon juice, mustard and pepper.

6. Add to the rice mixture and mix well. Chill at least 30 minutes, then serve.

Caribbean pork kabobs1 cup pineapple juiceJuice of 1 lime3 green onions, chopped2 tablespoons jerk seasoning2 tablespoons reduced-sodium soy sauce2 tablespoons olive oil1 tablespoons brown sugar1 clove garlic, minced1 1/2 - 2 lbs pork tenderloin, cut in 1” cubes16 ounces fresh pineapple chunks1 red bell pepper, seeded and chopped1 green bell pepper, seeded and chopped

1. Combine the first eight ingredients in a large, resealable plastic bag.

2. Add cubed pork, seal and turn to coat; refrigerate for at least 30 minutes or up to 4 hours.

3. Drain and discard the marinade. 4. On metal or soaked wooden skewers,

alternately thread pork, pineapple, and peppers.

5. Grill kabobs, covered, over medium heat for 10 to 15 minutes or until vegetables are tender and meat is no longer pink. Serve over your favorite packaged yellow rice mix.

Grilled turkey sandwiches with mango chutney

8 slices wheat berry bread4 tablespoons mango chutney1 pound deli sliced turkey4 slices Provolone cheese

1. Spread a tablespoon of chutney on each of four slices of bread.

2. Top with turkey and cheese, and cover with remaining bread slices.

3. Lightly grease a griddle over medium high heat.

4. Grill sandwiches on one side until lightly browned, flip and repeat.

5. Slice and serve immediately.

Pesto fish packets with potatoes and broccoli

4 6-ounce firm fish filets (such as tilapia or halibut)

3/4 pound new potatoes, cubed2 cups broccoli florets1/2 cup pesto (prepared or fresh)

1. Place potatoes in a microwave-safe bowl with two tablespoons water and cook, covered, at full power for five to seven minutes, or until potatoes are nearly tender.

2. Drain water, add broccoli and half of the pesto; toss to coat.

3. Make four double-thick, 12-inch squares of aluminum foil, and lightly grease the centers. Divide vegetable mixture among the squares, and place fish filets on top.

4. Spoon remaining pesto over the top of the fish filets.

5. Fold the foil into airtight packets. 6. Grill packets over medium heat for 20 to

25 minutes, or until fish flakes easily with a fork (carefully open one packet and check for doneness).

Pasta with Swiss chard and pine nuts1 pound Rigatoni or Rotini pasta, cooked

and drained3 teaspoons olive oil, divided1/4 cup pine nuts2 cloves garlic, minced1 cup chicken broth1 cup crushed tomatoes1 teaspoon crushed red pepper flakesSalt and pepper to taste1 1/2 pounds Swiss chard, washed, stems

removed and coarsely choppedShredded Parmesan cheese

1. In a large skillet, heat one teaspoon of oil over medium-high heat.

2. Add pine nuts and sauté two to thee minutes until toasted; remove to a small bowl.

3. Heat remaining oil in skillet, then over medium-high heat, sauté the garlic for one minute.

4. Add broth, tomatoes, pepper flakes, salt and pepper and bring to a simmer.

5. Add chard, cover and cook four to five minutes until wilted.

6. Add the cooked pasta and toss to coat. 7. Sprinkle servings with cheese and serve

immediately.


CALENDAR DEADLINES:SEPTEMBER 2010 Noon, Aug. 3

OCTOBER 2010 Noon, Sept. 1

DEADLINES/POLICYThe Exchange calendar accepts listings for public events in the metropolitan area (preference is given to free or low-cost events). Submit the time, date and location of the event, along with a brief description of the event. Submissions should include a contact name and phone number for publication.

FAX: 414.431.4214

EMAIL: [email protected]

MAIL: Exchange Calendar, 205 W. Highland Ave, STE 501, Milwaukee, WI 53203

[email protected]

Aug. 10 eventsActivitiesMilwaukee Area Resources for Vegetarianism

Potluck dinners. Friends Meeting House, 3224 N. Gordon Pl. 962-2703.• Aug.1,5p.m. Raw Foods.

Miracle ComeBack 2010 EventAug.3,9a.m. Commemorating the survival of Rasheed Markis, who survived an accident with two SUVs while riding a bicycle, and bringing awareness to drivers about bicyclists on the roadway. Sponsors and supporters include the Blood Center of Wisconsin, Wheel and Sprocket and Children’s Hospital. 1700 block of Bowe St. <www.miraclecomeback.com>

Lanterns for PeaceAug.7,2p.m. Peace Action Wisconsin’s annual commemora-tion of the bombings of Hiroshima and Nagasaki. Informative workshops on nuclear disarmament, structured children’s program using art and creative expression to explore issues of peace, an outdoor cookout with lots of entertainment and informative speakers. Float lanterns on the pond at Estabrook Park. This event is free and open to the public. Friends Meeting Place, 3224 N. Gordon Pl. 964-5158.

All-Breed and Household Pet Cat ShowAug.14and15,9a.m. Many breeds of cat, vendors and shelters. Wyndham Milwaukee, 4747 S. Howell Ave. 383-4241.

Monarch Trail Summer Moon PicnicAug.24,6:30p.m. This may be one of the last opportunities to see the moonrise and sunset in this vast open space. Pack a picnic and mosquito repellent. Monarch Trail, 9480 W. Watertown Plank Rd. 454-0222 or 324-6586.

Master Gardener Tour and WalkAug.25,6:30p.m. Seven themed garden areas along a walking path called The Way of St. Francis, featuring perennials, annuals, hanging baskets, shrubs, ornamental trees, benches and a gazebo. Gardens at Franciscan Villa, 3601 S. Chicago Ave., South Milwaukee. 256-4600.

Schlitz Audubon Nature Center1111 E. Brown Deer Rd., Bayside. 352-2880.• Aug.4,8a.m. Chiwaukee Prairie and Volo Bog Trip.• Aug.5,9a.m. Boomers and Beyond.• Aug.7,8:30a.m. Lorrie Otto Wild Yard Tour.• Aug.9,1:30p.m. Fireside Conversations.• Aug.9,6:30p.m. Monday Night Magic.• Aug.10,7p.m. The Spiritual World of Nature.

• Aug.14,9a.m. Canoe-palooza!• Aug.17and18. Necedah Whooping Crane Observation.• Aug.19,1:30p.m. Ponding Fever.• Aug.26,9a.m. Discovery Nature Hike.• Aug.27,1:30p.m. The Spiritual World of Nature.

Urban Ecology CenterRiverside Park, 1500 E. Park Pl. 964-8505.• Aug.3,6:30p.m. Victory Garden Initiative.• Aug.10,5:30p.m. Kayaking 101.• Aug.11,10:30a.m. Milwaukee River Hike.• Aug.11,6p.m. Friends of Real Food.• Aug.13,9a.m. Milwaukee River Canoe Trip.• Aug.14,10a.m. Gluten-Free Pizza Class.• Aug.19,6:30p.m.Vegetarian Potluck.• Aug.21,10a.m. Eat Local Challenge Fair. Workshops and

resources on where to find local food and how to eat locally all year long, cooking, menus and recipes.

• Aug.23,6:30p.m. Transition Milwaukee.• Aug.24and31,6p.m. Tomato Fest.Washington Park, 1859 N. 40th. St. • Aug.4,8p.m. The Bats of Washington Park.• Aug.14,10:30a.m. Canoeing for Families.

Lectures & SeminarsA Soul Collage Playshop

Aug.1,1p.m. A playshop for women to explore their own wisdom and personal power. Shalom House, 1872 Shalom Dr., West Bend. 871-4081.

St. Francis Library4230 S. Nicholson Ave., St. Francis. 481-7323.• Aug.2and4,8:30a.m. Computer Basics.• Aug.2,10a.m. Hearing with Care.• Aug.9and11,8:30p.m. E-mail Basics.• Aug.11and25,10a.m. Used Book Sale.• Aug.15,noon. Library Festival.• Aug.16and18,8:30a.m. Computer Tips and Tricks.• Aug.23and25,8:30a.m. Business on the Internet.

Summer StarfestAug.2,6:30and7:30p.m. Learn about summer constella-tions. UWM Manfred Olson Planetarium, 1900 E. Kenwood Blvd. 229-4961.

Scientology Mission of Milwaukee3533 S. 68th St. 543-3629.• Aug.4,7p.m. History of Research and Investigation.• Aug.11,7p.m. The Soul: Good or Evil?• Aug.18,7p.m. The Machinery of the Mind.• Aug.25,7p.m. Man’s Relentless Search.• Aug.21to22,9a.m. Seminar: Unleash Your Mind.

The Yoga Society2410 N. Farwell Ave. 273-1621.• Aug.5,7:45p.m. Guided Meditation. Free.• Aug.13,7:30p.m. Kirtan Extravaganza.• Aug.28and29. Silent Retreat with Swami Maa Sewa.

Peaceful World ReikiDeb Karpek, presenter. 529-2982. Call for location. (See ad page 54.)• Aug.6and7,9a.m. Karuna Reiki Master.• Aug.21,10a.m. Reiki 3 Master Practitioner.• Aug.28and29,9a.m. Reiki 1.

Kindred Spirit Center2312 N Grandview Blvd., Waukesha. 262-544-4310. <www.kindredspiritcenter.com>• Aug.11,6:45p.m. Mark Important Moments: Celebra-

tion and Blessing.• Aug.19,6p.m. Opposites Attract for a Reason.• Aug.22,1p.m. Hapi Drum Meditation.• Aug.25,6:45p.m. Aging Gracefully: Coming Into Your Own.

Angel Light Center for the Healing Arts1330 Watertown Plank Rd., Elm Grove. Register, 262-787-3001 (See ad page 7)• Aug.13,6:30p.m. Spirit Message Circle.• Aug.19,6:15p.m. Free Reiki Share.

Walkers Point Center for the Arts. Here, There and Everywhere: Refugee Families in Milwaukee. Photo by John Ruebartch


• Aug.19,6:15p.m. Introduction to Reiki.• Aug.24,6:15p.m. Chakra Healing: Solar Plexus.

Creative Living Country RetreatsMukwonago. Location and information, 262-968-2892.• Aug.15,10:30a.m. Reiki 1, Attunement, Class and

Certification.• Aug.21and22. Transformation Retreat.• Aug.29,10:30a.m. Reiki 2, Attunement, Class and

Certification.Help and Healing

Aug.16,7p.m. Information on the teachings of Bruno Groen-ing. Unity Church, 4750 N. Mayfair Rd. 375-4131.

Preserve Your Vegetable Garden’s BountyAug.17,1p.m. UW-Extension Horticulture Education Center, Boerner Botanical Gardens, 9400 Boerner Dr., Hales Corners. Information, 525-5638.

Facilitation Skills TrainingAug.17,19and20. The Parenting Network, 7516 W. Burleigh St. Register, 671-5575 ext. 30.

GreenSquare Center for the Healing Arts6789 N. Green Bay Ave., Glendale. 414-292-3900 Ext. 203. <www.greensquarecenter.com> (See ad page 49, 54)• Aug.6,7p.m.toAug.8,noon. Art and Practice of Kirtan.• Aug.11,6:30p.m. Neurotransmitter Solutions for Insomnia.• Aug.11,6:30p.m. Managing Loss with Art Therapy.• Aug.12,6:30p.m. Reiki Circle.• Aug.16,6p.m. Introduction to SoulCollage.• Aug.17,6:30p.m. Create Your Own Spirit Doll.• Aug.19,6:30p.m. Journey to the Spirit: The Sacred Way.• Aug.23,10:30a.m. Managing Loss with Art Therapy.• Aug.24,6:30p.m. Back-to-School Stress.• Aug.25,6:30p.m. Light Weight Wellness.• Aug.26,6:30p.m. Women’s Full Moon Circle.• Aug.30,6:30p.m. Emotional Eating.• Sept.7,10a.m. Relaxation: Point of Balance.

Performing ArtsCafé Sopra Mare

Villa Terrace Art Museum, 2220 N. Terrace Ave. 271-3656. 10:30 a.m. performances.• Aug.1. Toco Rio: Mandolin and Guitar.• Aug.8. Kim Robertson: Celtic Harp.• Aug.15. Joe Magnino: Accordion.• Aug.22. Milwaukee Renaissance Band.• Aug.29. Joseph Di Frances: Vihuela.

Cabaret in the Ward

{ Move }Exchange calories for fun

Aug.3,10,17,24and31,6:30p.m. Skylight Opera Theatre summer concert series. Catalano Square in Milwaukee’s Third Ward. Information, 291-7811.

Jeeves IntervenesAug.12to19. Performance by the Milwaukee Chamber Theatre, 158 N. Broadway. 276-8842.

Knock on WoodAug.13and14,7:30p.m.andAug.15,4p.m. Tap dance performance by Danceworks DanceLAB. Danceworks, 1661 N. Water St. 277-8480.

The Moxie ChicksAug.21,10a.m. Fox Point Farmers Market, 7300 N. Lombardy Rd., Fox Point. Free admission.

Visual Arts & MediaMilwaukee Art Museum

700 N. Art Musuem Dr. 224-3200.• ThroughAug.1. Theaster Gates: To Speculate Darkly.• ThroughSept.16. American Quilts.• ThroughSept.26. Warrington Colescott: Cabaret, Comedy

and Satire.• ThroughOct.3. Colescott’s Influences.• ThroughOct.10. Intimate Images of Love and Loss.

Theodore Czebotar: Paintings from the Olympic Peninsula

ThroughAug.15. Haggerty Museum of Art, Marquette University, 13th and Clybourn Sts. 288-1669.

Walkers Point Center for the Arts1911A S. Allis St., 7th Floor Studios. 429-0981.

ThroughAug.28. John Ruebartch and Sally Kuzma: Here, There and Everywhere: Refugee Families in Milwaukee.

• ThroughAug.28. Jared Janovic: New Work.Dogs of Summer: Marie Myler

ThroughAug.29. Paintings of parks, farmlands, bookstores, coffee shops and art museums. Anaba Tea Room, 2107 E. Capitol Dr., Shorewood. 963-1657.

Fifth DimensionThroughSept. Katie Gingrass Gallery, 241 N. Broadway. 289-9255.

All the Buzz: Insects Invade RAMThroughSept. 441 Main St., Racine. 262-638-8300.

New Media at the Charles AllisThroughSept.5. Works of James Barany, Jill Casid, Sabine Gruffat, Stephen Hilyard and Chele Isaac. Charles Allis Art Museum, 1801 N. Prospect Ave. 278-8295.

Peace of Mind Funeral & Cremation Services

Simple Cremation $595.00*(Excluding Cremation Permit & Crematory Fee)

Traditional Funeral $1395.00*(at Church or Cemetery Chapel of choice)

414.453.1562 * Call for details

SERVING ALL OF WISCONSIN FAMILY OWNED AND OPERATED

Escarpment Bicycle TourAug.1. Enjoy a ride with six routes from 8 to 100 miles through scenic countryside, focusing on the Niagara Escarpment. Maps, cue sheets, marked routes, sag wagon, and food all included. Ledge View Nature Center, between Hwys. G and 57, W2348 Short Rd, Chilton. 920-849-7094.

Prairie HikeAug.5,6p.m. Late summer is the time when prairie flowers bloom and grasses turn golden. County staff will talk about the restored prairie, what a prairie is, why and how people restore prairies today and how to identify different kinds of prairie plants. Free. Harmony Arboretum & Demonstration Gardens, N3890 Cty. E, Peshtigo. 715-732-7784.

Step into the Night HikeAug.6,8:30p.m. As the light fades from the sky, the day animals retire and a new group of animals awakens. Explore the darkening world listening intently for all those night sounds. Bring bug spray and a sense of adventure. Best for families or groups with children over the age of 5 years. State park sticker required. Long Lake Recreation Area Picnic Shelter, N3450 Division Rd, Cascade. 920-533-8322.

Milwaukee Liver Life WalkAug.7,9:30a.m. Pound the pavement and put an end to liver disease, raising critical funds to support education, research and advocacy related to liver disease and wellness. Every step you take on this 5k walk along the Milwaukee lakefront gets us closer to finding a cure for liver disease! Free. Veterans Park, 1010 N Memorial Lincoln Drive. 961-4936.

Woodson YMCA TriathlonAug.7. Sunny Vale Park, Wausau. 715-842-1755.

Star Wars ChallengeAug.11,1p.m. A game of Yoda Says and an intergalactic snack. See if you can make it through the asteroid field, build a droid, and more. You do not need light sabers for this event. Ages 6-11. Registration required. Salem Community Library, 24615 89th St, Salem. 262-843-3348.

Wheeling for HealingAug.14,7a.m. Ride in the Wheeling for Healing, Commu-nity Memorial Hospital’s annual bike ride and victory celebration. The ride raises money for the Cancer Care Center. Ride individu-ally, as a family or as a team. Includes 4- and 15-mile routes through Menomonee Falls and a new 33-mile route through the scenic Holy Hill area. Community Memorial Hospital, W180 N8085 Town Hall Rd, Menomonee Falls. 262-251-3761.

AODA TriathlonAug.21,7a.m. A gentle rolling landscape surrounds Acker-man’s Grove on the southeastern shore of Little Cedar Lake in Washington County, a beautiful setting for this triathlon. The swim is 1/4-mile with plenty of buoys to guide your way. The 13-mile bike course heads onto the roads surrounding Little Cedar Lake, providing beautiful views of the countryside. The 5K run is a mostly flat running loop located in a residential area. Ackerman’s Grove Park, 4875 Cty Hwy Z, West Bend. 262-335-6892.

The Roun’ da Manure Bicycle TourAug.21. You’ll enjoy a great time with other cyclists touring through pastoral farmlands and friendly towns. This one-day event has 22-, 44- and 64-mile routes, with optional breakfast, pig roast lunch and ice cream shoppe rest stops. Sharon. 262-736-6246.

Red Oaks of Greenbush Outdoor AdventureAug.26,6:30p.m. Take an adventure through the Red Oak Habitat Protection Area and Red Oak State Natural Area. Learn how this special forest is being managed and explore its unique resident plants and animals. Meet at the Greenbush Kettle Parking Lot and car pool to the Red Oaks State Natural Area. For adults and youth over 12 years old. State park sticker required. Greenbush Kettle Parking Lot, N5658 Kettle Moraine Dr, Glenbeulah. 920-533-8322.

20 August 2010 www.outpost.coop

Intro to Renewable Energy! FREE!Tuesday, September 14, 6 - 7:30 pmOutpost Capitol DriveContact mrEA: www.the-mrea.org or 414-431-0758You are invited to a FREE introduction on renewable energy technologies for the home or business. The Midwest Renewable Energy Association invites you to learn about solar electric, solar hot water and wind systems. Details on financial incentives and on Milwaukee’s solar program, Milwaukee Shines! will also be shared.

Composting WorkshopSaturday, September 18, 10 -11:30 amOutpost Bay View$15 owners and non-ownersRegister at Keep Greater Milwaukee Beautiful, http://kgmb.org/adult_programs.html or call 414-272-5462, Ext. 105Learn how to turn kitchen scraps and yard waste into a nutrient-rich soil amendment. Composting is beneficial for your garden and reduces household waste.

Vermicomposting WorkshopSaturday, September 18, 1 - 2:30 pmOutpost Bay View$15 owners and non-ownersRegister at Keep Greater Milwaukee Beautiful, http://kgmb.org/adult_programs.html or call 414-272-5462, Ext. 105Let worms turn your kitchen scraps into “gold” for your garden! Learn how to build a simple indoor worm bin using common household items.

Flair and Fun with Local FlavorsTuesday, September 21Wauwatosa historical Society - little red Store$20 owners; $25 non-ownersGood taste and good nutrition - the results are so delicious you’ll want to run home and start cooking! Work some magic with local, seasonal market fare. Learn to love beets! Enjoy Zucchini Fritters! Learn how to dress your grilled chicken breast or smother your pasta with Judy’s No-Cook Basil Pasta Sauce. Taught by Outpost nutritionist, Judy Mayer, DTR.

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

www.outpost.coop/ed-workshops.html

Food Fight! (73 min.)

Times Cinema, 5906 West Vliet StreetFrEE admission!When we walk into a supermarket, we assume that we have the widest pos-sible choice of healthy foods. But in fact, over the course of the 20th cen-tury, our food system has been co-opted by corporate forces whose interests do not lie in providing the public with fresh, healthy and sustainably pro-duced food.

In the late 1960s and early 1970s, groups of political anti-corporate pro-testers voiced their dissent by creating a food chain outside of the conven-tional system. The unintended result was the birth of a vital local-sustain-able-organic food movement, which has brought back taste and variety to our tables.

Features Milwaukee’s own Will Allen of Growing Power!

Outpost’s Summer Film FestSunday

August 151:30 pmmatinee

www.outpost.coop August201021

YOUr CO-OP!Outpost natural Foods Cooperative • August

10 Not many owners run for the board. Before I ran for the board, I thought board members were experts in business and cooperatives. Now I realize

board members need only a willingness to learn and a focus on governing with heart. I guarantee you would learn more than you can possibly imagine by having this experience.

9 Outpost is a hub for alternative health resources. I’ve learned about raw milk, an active well in Bay View (which I still haven’t gotten to), alternative health pro-

viders, and more.

8 The board has two primary responsibilities: to oversee the general manager and to envision the future that owners want from Outpost. All board activities center

around these two responsibilities.

7 We are 14,750 owners strong. With this number of Out-post owners we have the power to change our commu-nity for the better.

6 The preferred ratio of debt to equity is one-to-one. We need to build owner’s equity and use that money for physical improvements at Outpost. Standing still is det-

rimental and overspending is deadly.

5 Outpost has a history of choosing inspiring, talented owners to act as board presidents. I’ve had the pleasure of working with Joel Kopische, the singer/actor who’s

now working in the national cooperative movement; Heather Albinger, the accounting professor who encouraged our board to move forward and cut our red tape; and our current president, Peter Hammond, the investor who can think on his feet faster than a speeding bullet.

The Top Ten Lessons I Learned As a Director 4 CCMA (Consumer Cooperative Managers Association)

holds an annual meeting at a different region of the country every year in which general managers, board

members, accountants, etc., attend workshops to increase their knowledge of cooperatives. I was fortunate to attend three con-ferences and many workshops where I learned more about how cooperatives create positive impacts in our world.

3 A cooperative is a legal (as ‘in the state statutes’), alternate (neither profit making nor not profit making) method for conducting business. Cooperatives exist

all over the world. Cooperatives flourish is times of economic trouble when consumers have difficulty having their needs met. Madison and Milwaukee are core centers for coop education.

2 Outpost is owned by a group of people who are for-ward thinking, independent, well-informed and enthusi-astic. I know because I had the pleasure of meeting and

getting to know owners during board linkage events. We work as poets, lawyers, yoga teachers, activists, artists, administrators, techies, bankers, etc. We are an interesting bunch!

1 Outpost’s general manager is the best in the country! After six years of working with Pam Mehnert I realized how important it is that she is our general manager and

the president of the National Co-op Grocer’s Association. Pam and her staff pulled us out of our agonizing economic situation by forsaking some of their own compensation, and inspired others at Outpost to sacrifice the same to keep our costs down during the worst of the recession. Pam continues to model good behavior for all of us with her commitment to buy food only from the out-side aisles at Outpost, make everything from scratch for the next year, and blog about her experience.

I’ve thoroughly enjoyed my time on the board and my experience gained as a board member. I want to encourage you to run for the board and stay involved in any way you can. Thank you for electing me for two terms and giving me the opportunity to represent your interests. In the cooperative spirit, Elaine Drinan, director

You’re going to love our new website!

www.outpost.coop

cool new features • blogs • recipes • lots more info about your favorite co-op


Don’t let all the talk about how corn has ruined our food supply deter you from enjoying this Midwestern tradition. The corn that makes ethanol and high-

fructose corn syrup is not the same corn we enjoy roasted and steamed in summer! Show your support for those farmers who are still growing corn to feed people by choosing fresh, local and organic ears from Outpost or your favorite farmer.

Corn is technically a grain that acts like a vegetable and it’s loaded with good taste and nutrients. One medium ear contains 77 calories, 1g fat, 17g carbohydrates, 3g of protein 14mg of sodium and 3g of fiber. Corn is also rich in B vitamins, especially folic acid and thiamin.

As soon as corn is picked, the sugar in the kernels begins to turn to starch - so, the fresher the corn the better. Refrigerate as soon as possible unless you plan on cook-ing it right away. At room temperature, sweet corn loses its sugar six times faster than if refrigerated.

The husks should be bright green and not dry. The silky strings at the top should be fresh-looking, the tip of the ear should not be brown and mushy, and the kernels themselves should appear plump and milky. Expect a sweeter taste from white varieties and a deeper corn taste from yellow varieties.

Judy’s Mexican Corn RelishServes 4 to 63 ears fresh sweet corn, kernels cut from cob1 avocado, skinned and diced2 green onions, sliced1 red bell pepper, chopped1/4 cup cilantro leaves, chopped1 can black beans, rinsed and drainedJuice of 1 large lime 2 tablespoons olive oil3 tablespoons rice wine vinegar1 teaspoon sugar1/2 teaspoon teaspoon ground cumin 1/2 teaspoon chili powder Salt and freshly ground black pepper to taste

1. Combine corn, avocado, green onion, red pepper, cilantro and black beans in a medium-sized bowl. Set aside.

2. Add lime juice, olive oil, rice wine vinegar, sugar and spices to a small bowl. Whisk together and pour over vegetables. Chill for one hour. Enjoy!

Per serving: 203 calories, 11g fat, 2g sat fat, 23g carbohydrates, 6g protein, 340mg sodium, 7g fiber

Fresh Creamed CornServes 86 ears of cooked corn on the cob1 tablespoon butter1 small onion, chopped1/2 teaspoon salt1/2 cup water1 tablespoon sugar1/2 teaspoon turmeric2 tablespoons yellow cornmeal1 1/4 cups 1% low-fat milkSalt and freshly ground black pepper to taste

1. Husk the corn. With a knife, slice off corn kernels from top to bottom. When kernels are off, use the knife’s dull edge to scrape the cob top to bottom, collecting remaining pulp and corn milk in bowl. Set aside.

2. In a large skillet, melt butter. Add onion and sauté until onion is translucent. Add corn, salt and water and cook until corn is tender.

3. Combine sugar, turmeric and cornmeal in small bowl. Add to corn mixture and mix well to combine. Add milk and cook until corn is soft and mixture has thickened, about 5minutes.

Per Serving: 120 calories, 3g fat, 21g carbohydrates, 5g protein, 56mg sodium, 3g fiber, 81mg calcium

Corn Days of Summer

Brenden loves his corn!

how to Cook Sweet Corn Boil it! 1. Fill a large pot half way with cold water. There should be enough water in the pot so that when you add the corn, it is

covered with water but not overflowing. 2. Bring the pot to a boil. Using a pair of tongs, carefully drop each ear of corn into the pot. Cook for 5 to 7 minutes. Do

not overcook. Adding a tablespoon of sugar will increase the flavor of the corn. Adding salt will make the corn tough.

microwave it! 1. Remove the outer husk, letting the inner husks remain. Microwave 3 minutes per ear. 2. It can also be wrapped in waxed paper to cook.

Grill it! 1. Place individual ears in aluminum foil after cleaning and husking. 2. Add a small amount of butter and seasoning to the packet then wrap up the corn in the foil. 3. Grill for about 15 minutes, turning a few times.


Watermelon just might be the perfect hot weather food. It contains all the good things that help us to stay upright

and active when the temperature and humidity soars, like lots of water, some natural sugars, calming B vitamins, high amounts of vitamin C and electrolytes (those things that keep our cells hydrated and boost our metabolism). It’s no wonder after a long day at the beach that nothing satisfies like a big hunk of melon. Thank goodness local watermelons and other melons are seasonal and tastiest when we need them the most!

It can be a bit tricky picking out a ripe melon from the case. With the exception of watermelons, appearance, weight and aroma will be your best indicators. If the stem end smells sweet, take it home and eat it within three days. All melons spend their life on the ground, so look for a yellow blush in one area. The more the blush, the longer it was left on the vine. Finally, if you still find yourself star crossed in the produce department, ask one of our staff experts to help you out.

It’s Melon Season

Tropical Melon Soup with Coconut MilkServes 4 – 6Elegant and tropical – perfect to serve in your Tiki Lounge while listening to vintage Don Ho albums. Cantaloupe, galia or honey-dew work especially well with coconut. You can save a little bit in the fat department (24 grams!) by using light coconut milk.

3 pounds cantaloupe, galia or honeydew melon1 15 ounce can coconut milkGrated zest of one large lime1 jalapeno chile, seeded and diced1 teaspoon fresh ginger, peeled and grated1 tablespoon fresh basil, chopped1 tablespoon fresh mint, chopped1/4 teaspoon saltBasil or mint leaves for garnish (optional)

1. Halve the melon, scoop out the seeds and cut into 3-inch wedges. Set once wedge aside. Slice away the flesh from the remaining wedges and puree in a blender or food processor.

2. Add the rest of the ingredients to the melon puree. Take the re-served wedge of melon, remove the skin and dice. Add to the soup and stir. Chill well, about 2 hours. Serve with sprigs of fresh mint or basil and a fruity Sangiovese red wine, a crisp sparkling Italian Prosecco or a lovely German Gewurtztraminer white wine.

local melons are seasonal July through September. look for this symbol before you purchase.

It’s okay to leave out a melon on the counter-top for a day or two, but keep a watchful eye. They can turn on you rather quickly. Another thing to note: Salmonella can occur naturally on melon rinds. Cutting through the rind can contaminate the flesh. At Outpost, we make sure our fruit is handled properly prior to sale accord-ing to health department standards, however, if you want that extra assurance you can take the following steps:

Add a capful of bleach to a sink of cool water, dunk your whole uncut melon and let it air dry

Sanitize your cutting surface and knives with bleach water

Once cut, store those fruity chunks in an airtight container to ensure they will remain juicy until it comes time for snacking.

Look for these seasonal melons at Outpost or your local farmers market!

CantaloupeRaised netted skin with a sweet orange fleshLoaded with nutrients like potassium, vitamin B6 and folateExcellent source of vitamin A and beta-caroteneHoneydewGreenish white rind that turns just a skosh yellow when ripePale green flesh that has a lingering honey sweetnessTerrific source of potassium and vitamin CWatermelonMany different varieties with varying sizes and colorsFlesh color can range from red to pink to yellowThe lycopene leader of all fruits and veggies – good antioxidantGaliaA happy arranged marriage between cantaloupe and honeydewSlightly more orange in hue and larger in size than cantaloupeDelightfully honey-sweet green fleshCrenshawAnother cousin to cantaloupe sporting a yellow skin and

salmon pink fleshWhen ripe, the skin will have a slight waxy feelThe flesh is even sweeter than cantaloupe, if you can imagineCanaryBright yellow skin (like a canary!), oval in shape and smooth Inside the flesh is creamy white, like a pearLightly sweet and refreshing in flavor

Honeydew melons can be green or orange-fleshed!


Three generations of Outpost shoppers: Judith, Suzanne and Julia shopping at Outpost’s Capitol Drive location.

Calling all new Owners of the Co-op! Are you a new owner of Outpost? • Would you like to learn more about us?

Then plan on attending our new Owner Orientation!

Thursday, August 19 6pm – 8pm

Outpost’s State Street location7000 W. State Street • Wauwatosa

You’ll learn about Outpost history, owner benefits, and The Seven International Cooperative Principles.

Plus, also enjoy an hour-long store tour given by Outpost’s-own nutritionist, Judy mayer, DTr.

This orientation is free and open to all Outpost owners.

To attend please call mari niescior, Cooperative relations Director, by August 17, 2010.

Please be prepared with your Outpost Ownership number when you call.

(414) 431-3377 ext. 121.

Did you know we have hundreds of items on sale every month

exclusively for owners? Pick up a flyer and look for the green sale signs the next time you shop!

Owner Bonus Buys!

It Pays to Be an Owner! I Love Outpost!

weekly sales on your favorite fresh items!

Just for owners…

“Our family joined Outpost in the 1970’s and has grown with it through the years. Now our family’s third generation shops here. We count on Outpost for supplements, natural medicine, teas, bulk items, fish and the best homemade sausages in town!

It’s great interacting with like-minded people—we swap comments, suggestions and recipes in the aisles and the staff is always helpful and goes the extra mile to answer questions. By emphasizing local suppliers, Outpost gives us the freshest and most economical choices.

Thanks Outpost - you’re looking good!”

Judith Kelly, Suzanne Freckmann and Julia Kelly Freckmann - Outpost Owners

theCO-OPadvantage August201025

AnnIES hOmEGrOWn Bunny Grahams Friends

2 for $6

10 oz

AnnIES hOmEGrOWn non Organic mac-n-Cheese

4 for $5

6 oz

BACK TO nATUrE Organic CrackersSelect Varieties

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6 oz

BArBArA’S BAKErY Puffi ns Cereal

2 for $6

11 ozBArBArA’S BAKErY Organic Chocolate Chip Snackimals

$2.79

7.5 oz

BIOKlEEn laundry Powder

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10#

BIOKlEEn Automatic Dish Powder

$5.99

32 oz

BIOnATUrAE Organic Diced Tomatoes

$1.99

28.2 oz

BIOnATUrAE Organic Strained Tomatoes

$2.39

24 oz

ClIF BAr luna Bar Select Varieties

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1.69 oz

CrOWn PrInCE Albacore Tuna in Water

$1.89

6 oz

CASCADIAn FArm Organic Granola BarsSelect Varieties

$2.99

7.4 oz

GArDEn OF EATIn’ Organic Blue Corn Chips

2 for $59 oz

hOnEST TEA Organic moroccan mint Tea

10 for $1016 oz

rW KnUDSEn non-organic JuiceSelect Varieties

2 for $432 oz

rW KnUDSEn Juice 3 packs

$1.79

August 1 – 14, 2010

26 August 2010 theCO-OPadvantage

mUIr GlEn Organic Salsa Select Varieties

$2.99

16 oz

nATUrES PATh Organic Toaster Pastries

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11 oz

SAnTA CrUZ Organic lemonadeSelect Varieties

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25 oz

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FrUITABU Fruit rolls

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33.8 oz

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$6.29

11 oz

ClEAnWEll hand Sanitizer Spray

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1 oz

JASOn Body Wash Select Varieties

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30 oz

SOUTh OF FrAnCE liquid SoapSelect Varieties

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16.9 oz

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8.8 oz

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$5.49

0.5 oz

nATrACArE regular Tampons

$4.29

20 ct

rUDI’S OrGAnIC BAKErY Organic honey-Wheat Bread

$2.99

22 oz

August 1 – 14, 2010

Sale runs August 1 – 14 • Some items may not be available in all stores


nATE’S meatless meatballsSelect Varieties

$3.4912 oz

BACK TO nATUrE Organic Saltine Crackers

$2.99

8 oz

SEVEnTh GEnErATIOn lemon Automatic Dishwasher Gel

$3.99

45 oz

GrEEK GODS Traditional Greek Yogurt

$1.19

6 oz

nAnCYS Organic low-fat Blackberry Kefi r

$2.99

32 oz

OrGAnIC VAllEY Organic lactose-free nonfat milk

$3.69

64 oz

SO DElICIOUS Coconut milk

$3.49

64 oz

SIlK Plain Silk Soy milk

$2.59

64 oz

STOnYFIElD Organic Fat-free YogurtSelect Varieties

8 for $6

6 oz

YVES Veggie Pizza Pepperoni

$2.19

4.2 oz

YVES Veggie Slices Select Varieties

$1.99

5.5 oz

BOIrOnArnica Gel Value Pack

$9.99

2.6 oz

hErO nUTrITIOnYummi Bear multi Vitamins

$13.99

90 ct

August 1 – 14, 2010



WESTSOYOrganic Soy BeverageSelect Varieties

2 for $432 oz.

ZEVIAnatural Diet Soda

$4.29

6 pack 12 oz cans

ClIF BArZ-Bar

$3.29

6 pack of 1.27 oz

KITChEnS OF InDIAEntrées, Select Varieties

$1.99

10 oz

lATE JUlYmini Sandwich CrackerSelect Varieties

$2.29

5 oz

BlUE SKYnatural SodaSelect Varieties

$2.69

6-pack

EnVIrOKIDZOrganic Crispy BarSelect Varieties

$2.79

6 oz.

lIVInG hArVESTTempt hemp milkSelect Varieties

$2.99

32 oz

BACK TO nATUrEFudge mint Cookies

$3.49

6.4 oz

CASCADIAn FArmOrganic CerealSelect Varieties

2 for $6

10.3-17 oz

lAKEWOODOrganic Orange Carrot Juice

$3.29

32 oz

PUrEOrganic Foods BarSelect Varieties

$1.69

1.7 oz

BhUJASnack mix Select Varieties

$2.99

7 oz

EnVIrOKIDZCereal, Select Varieites

$3.29

10-14 oz

lAKEWOODOrganic Blueberry Juice

$3.29

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AUrA CACIAKids Foaming BathSelect Varieties

$2.19

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August 15 – 31, 2010


AUrA CACIAKids Shampoo

$6.49

8 oz

AVAlOnVitamin C Facial

Cleanser or TonerSelect Varieties

$7.99

8.5 oz

PAmElASGluten-free CookiesSelect Varieties

$2.79

7.25 oz

nATUrAl SEABreaded Fish Sticks

$4.29

8 oz

OrGAnIC VAllEYlow Fat Pourable YogurtSelect Varieties

$2.99

32 oz

KOYOramen noodles

79¢

2.1 oz

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16 oz

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16 oz

JASOnSatin liquid SoapSelect Varieties

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August 15 – 31, 2010



YVESVeggie Turkey Slices

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5.5 oz

hErO nUTrITIOnAlSYummy Bear Vitamin C Supplement

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Case of 12 8 oz

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rhInOCalcium ChewsSelect Varieties

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75 chews

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pound

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August 15 – 31, 2010



Multi-Herb PestoPesto and tomatoes are natural partners. The following recipe uses all the herbs in your herb garden – resulting in a flavor that can only be described as summer. A batch of this will last 1 month in the refrigerator. Use it to top not only tomatoes, but also grilled meat and fish. Mixed with a splash of vinegar, this makes an outstanding vinaigrette.

1 cup watercress leaves, tightly packed1 cup Italian parsley leaves, tightly packed1 cup basil leaves, tightly packed1/4 cup thyme leaves, tightly packed1/2 cup oregano leaves, tightly packed1/2 cup pine nuts, walnuts, macadamias or almonds, chopped4 to 5 garlic cloves, rough chopped1/4 cup Parmesan cheese, grated3/4 cup olive oilblack pepper and salt to taste1. Wash herbs and pat them dry. Pluck the leaves from the stems,

making sure not to use any of the thickest woody stems (they don’t blend well).

2. Put all of the ingredients in a food processor and blend until fairly coarse. This recipe also freezes well and can be kept up to 6 months.

From The Farmer’s Market Cookbook by Richard Ruben

Diana’s Roasted Red Pepper GazpachoWhen forced with the choice of admiring how beautiful a cut tomato is and continuing to prepare it for dinner, a gazpacho is a natural choice. The colors and aromas of a gazpacho pay homage to the handsome tomato with both bright and warm flavors.

Serves 10 – 1210 red bell peppers8 poblano peppers 6 large or 8 medium tomatoes, diced5 large cucumbers, peeled, seeded and diced3 small red onions, minced1 bunch scallions, minced10 cloves garlic, minced1 small bunch cilantro, chopped3 limes, juiced1 1/2 cup olive oil2 cups water1/4 cup red wine vinegar1/4 cup cider vinegar1/3 cup rice vinegar1/3 cup balsamic vinegar1/4 cup honeysalt and pepper to taste1. Roast whole peppers over a high gas-range flame or on the grill.

Turn every 1 to 2 minutes or until charred evenly and black. Place in a paper bag or tightly covered bowl to steam. After 20 minutes remove peppers and peel (the skin will slip right off, rinse briefly if necessary. Note - you may want to wear gloves for preparing poblanos.

2. Combine chopped ingredients with the liquid ingredients and serve chilled. This is best when left to marinate overnight.

Flavors of the Sun

Seeing all the Local Regional Favor-ites signs flanking our sparkling

fresh produce is the most exciting time of year for us. Regular phone calls and faxes from farmers, boxes carefully unpacked and stocked for purchase – it’s all a day in the life of our pro-duce department. The excitement is translated on our produce chalkboards, tallying up the number of local items on a given day and from the buzz of everyone talking about what’s fresh from our produce depart-ment. The passion truly picks up when the heirloom and local tomato boxes start arriving!

When it comes to taste and pleasure, our local farmers and Outpost’s produce workers will tell you there’s nothing like a Wisconsin tomato. They taste like home – and are worth each hour of effort in the field and every penny for every pound. The reward - flavors of the sun bursting in your mouth, nourishing us and leaving behind a contented smile.

While there’s nothing like a simply prepared plate of yellow, red, purple and green sliced tomatoes with a sprinkling of salt, we find the following recipes worthy of the flavors harvested in the Wisconsin sunshine.


hero nutritionSlice of life Gummy Vitamins for AdultsSince 1995, Hero Nutrition has been the leader in gummy all-natural vitamins for children. And now they’re bringing their expertise to vitamins for grown-ups! • Naturally fruit flavored – tastes great!• Easy to chew

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To-Go-WareThese great stainless steel lunch boxes were

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16 oz. $3.99

Organic ValleyOrganic milk Gallons – all varietiesWas $6.49

NOW $5.99!

nEW

Utensils sold separately

nEW

nEWlOWErPrICE!

nEW


Sunsweet naturalsSupraFiber

An all-natural fiber mix for drinks

Supra-Fiber is an exclusive blend of nature’s most powerful superfruits - d’noir prunes, pomegranates, blueberries and acai berries. Safe and preservative free, it delivers a high level of both soluble and insoluble fiber - 5 grams per serving!

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$14.39 to $18.79

Burgie’s All Natural Liquid Laundry Detergent

all varieties

128 oz. bottle

Was $11.99

NOW $9.99!

Outpost’s Prepared FoodsFeatured Summer SaladAlpha Omega

Kamut, an ancient version of wheat, stars in this summer favorite. This crunchy salad is chock full of organic kamut, organic carrots, organic onions, bell peppers, organic peas, dried cranberries and sunflower seeds. Try it along side your favorite picnic fare.

$6.99/lb.

nEWlOWErPrICE!

nEW

nEW

nEW


Did you know? • Bison is easily substituted for beef in any recipe

• A serving of bison has as much potassium as a banana

• Bison is lower in natural sodium, fat, and cholesterol than other meats

• Bison is 50% lower in calories than pork or chicken

• 100% grass-fed bison is higher in vitamin E, beta-carotene, and two health-promoting fats - omega-3 fatty acids and conjugated linoleic acid or CLA.

The Graese’s on their Wisconsin bison ranch.

Northstar Bison – Rich, Lean & Full of Flavor!Northstar Bison Rice Lake, Wisconsin

Located in Rice Lake, Wisconsin, Northstar is family owned and operated. Lee and Mary Graese raise their bison without the use of hormones and antibiotics and ensure that they are 100% grass-fed. Grains such as barley, corn and soy, and animal by-product feed additives are never used.

Lee and Mary Graese have 300 head on more than 300 acres of pesticide-free pasture. The Graeses harvest a portion of pasture grass each year, allow it to dry in the sun, and then use it to supplement winter grazing. With more than 12 years experience raising their herd with respect for the land and the animals Lee, Mary and their family ensure their bison enjoy a healthy, hu-mane, low- stress environment throughout their lifetime.

301miles to market

Grilled Bison Burgers

These burgers taste best when served medium to medium rare, so try not to overcook!

1 pound ground bison

1 tablespoon chopped red onion

2 cloves garlic, minced

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper or to taste

3 tablespoons olive oil

Salt and pepper to taste

1. In a small mixing bowl combine bison meat, olive oil, chopped garlic, red onion and seasonings and mix thoroughly.

2. Form meat into 3/4” patties and set aside.

3. Grill patties over a low flame for about 10- 12 minutes depending and the heat of your grill.

4. Serve like you would your favorite hamburger!

Bison Grilling FavoritesGround Bison $7.99/lb.Bison Burger Patties $8.99/lb.Bison Brats $9.99/lb.

Owners! Watch for extra savings on these items in August on Get Fresh!

here at Outpost, when we say “naturally-raised” meats we mean they’re - • raised without the use of antibiotics or hormones• humanely raised in a minimal stress environment• Given free access to the outdoors• Fed 100% vegetarian feed• never irradiated

And when we say local we mean farmers and suppliers like the Graeses of Northstar Bison - The sort of place that’s a few hours drive away, where sustainable and humane prac-tices aren’t a gimmick, but a way of life, and where relation-ships are built around trust and quality products.


It’s Outpost’s Annual

ac ltru k o deas l

Save on case lots and packs of your favorite grocery, personal care, dairy and meat items...

while supplies last!

All day - all three Outpost locations!

Milwaukee100 E. Capitol Drive

Wauwatosa7000 W. State Street

Bay View2826 S. Kinnickinnic Ave.

Saturday, September 11th

Stores Open at 8am!

o p e n d a i l y ~ w w w . o u t p o s t . c o o p ~ i n f o 4 1 4 . 9 6 1 . 2 5 9 7


The dog days of summer don’t get these stars down! They are feeling the love for Outpost and want to share some of their favorite foods with all of you!

Introducing Shawn Young from Capi-tol Drive’s grocery department“What do I love about working at Outpost? The cus-tomers. I really get a kick out of helping them. Oh, I like the employees too!Two of my favorite fresh foods from Out-post would have to be the Thai Pasta from prepared foods and our cheesecake. Really, I like all of the varieties of the cheesecake!”

Introducing Curt Ranft from Bay View’s pricing de-partment“There are many reasons I love working for Outpost but really the people that make it a great place to work - both the cus-tomers and co-work-ers. They are the most entertaining groups of people I has ever been associated with!Our favorite from Outpost is the fresh miller chicken. Whether cooking on the grill or in our favorite recipes it’s the tastiest chicken we have ever eaten.”

Introducing Michael Knueppel from State Street’s grocery department“ I love building beautiful displays that attract customers and really I enjoy stocking the shelves! One of my favorite fresh items that I ab-solutely love is the Sar-tori Bellavitano black pepper cheese. It just melts in my mouth and of course in summer I like to throw a couple new York strip steaks on the grill and top them with this cheese.”

Hey Cupcake!

reward yourself with a delicious, simple indulgence –

a cupcake from Outpost’s bakery!

We make every little cake from scratch using all natural, local and organic ingredients.

Plus the pretty pretty colors are all natural too.

August Featured Cupcake – Orange Dreamsicle! These creamy cupcakes will remind you of the summer ice cream filled treats of your childhood - the frosting is a delicate orange

buttercream!

4-pack $4.99Check out all our great cupcake varieties!

Customer Service Stars!

labor Day hoursAll Outpost locations will be open regular hours - 7am – 9m – on Monday, September 6.


N. Lee Carroll, Executive Director,

Health Care for the Homeless of Milwaukee

In an ideal world...

In addition to Outpost’s $1000 donation, we

encourage you to drop a dollar in conveniently

located donation jars or round up your

total at the cash register for

Health Care for the Homeless of Milwaukee on Wednesdays in

August.

Health Care for the Homeless of Milwaukee (HCHM) was created in 1982 as a result of

a national meeting of Mayors in Washington, D. C. One of the problems facing them was that there were a growing number of homeless persons in our country who were unable to access health care and related social services. As a result 15 national sites joined together and wrote a proposal to the Robert Wood Johnson Foundation and the Pew Family Trust and were awarded a grant in l984 for a national approach to address health care and services needed for the homeless. Milwaukee was one of these sites. In 1987 the Stuart McKinney Act was enacted that provided funding for homeless programs that expanded services to include outreach pro-grams. Later the Bureau of Primary Health Care as part of the Public Health Service recognized these homeless programs and provided some base funding for continuation of these programs with the intent that agencies obtain other fund-ing to meet the demand for services.

Why is it important that our community be concerned about health care for homeless men, women and children?

The number of homeless and un/underinsured people continues to increase especially during the past couple of years when our community has faced economic distress resulting in in-creased un/underemployment and foreclosures. Each of the major shelters in Milwaukee has developed either sections or additions to their facilities to provide shelter for women and their children. These shelter experiences often last for six months during which time they have access to our clinics that are located within the shelter or available to them through referral to one of our six clinic sites. The Milwaukee Public School System states that on any given day they are aware of approximately 7500 children who are homeless or living in a shelter system.

Even now with the increase in the number of persons enrolled in the Badger Care programs because the rate of reimbursement for the patient visit is so low, many mainstream clinics will either not see these patients or limit the number of underinsured patients that they will serve. We continue to welcome these men, women and children into our clinics.

What are some projects or events that Health Care for the Homeless of Milwaukee is currently work-ing on?

1) We have recently expanded our capacity to serve the un/underinsured in our commu-nity and are expanding our physical space and recruiting providers.

2) We have developed an intensive process to assist persons with applications for SSI and disability. This process takes longer during the application phase but has a 95% approval rate of the initial application. The result is access to disability payments and insurance coverage to expedite stability in the person’s life.

What has been your most rewarding experience while you’ve been a part of Health Care for the Homeless of Milwaukee?

There have been many. The best and most re-warding experiences are recurring – our success stories. There are those times when you know that there was no one else but the staff at this agency who cared about someone enough to overlook the unique differences of our patients/clients to find or provide the services that will change their life.

A special story was about a woman who was homeless and mentally ill who suffered from diabetes with ulcerations which were so ad-vanced that they threatened to remove her foot and with medical care she lost a toe instead; she also had breast cancer and could not express herself adequately due to her mental illness and behavior to get care. Through the assistance of one of our case managers she was able to get medical providers to assist her and gain access to X-ray and surgery that saved her life, and she now lives independently with assistance from in-home case management services.

Another client just recently stopped in to praise the care he received since coming here noting that our services “saved” his life.

If you could have three wishes, they would be…

1) Homelessness would end in this country

2) We would have sufficient resources and space to provide all of the services needed by our clients

3) Mental illness would be destigmatized and treatment would be readily available

Please finish the sentence: “In an ideal world…”

… all people would respect and care for one another regardless of their backgrounds.

… all people would respect and care for one another regardless of their backgrounds.


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By Peg Fleury

Green is a hot color on college and university campuses these days,

with school officials taking on a variety of sustainability initiatives. Schools are reducing energy use and stormwater runoff, promoting recycling – and they are developing degrees, certificates and classes for “green collar” jobs. Milwau-kee area institutions are making serious contributions in this area and some are recognized regionally, even nationally, for their leadership.

This spring, for example, Milwaukee Area Technical College committed to “climate neutral” campuses when MATC president, Dr. Michael L. Burke, signed the American College & University Presidents’ Climate Commitment, a high visibility effort to address global warming and ac-celerate research and educational efforts “to equip society to stabilize the earth’s climate.” Formed by 12 college and univer-sity presidents in 2006, it now has close to 700 members.

MATC has already undertaken such major initiatives as developing a photovol-taic (PV) energy laboratory in conjunction with Johnson Controls. The lab will gener-ate enough power annually to service about 120 homes; it will also be used to educate people on how to design, sell and install PV systems. It is the largest solar facility in the state — 32 acres and 510 KW — and possibly the first entirely portable PV facility in the country.

MATC’s Mequon campus is the site of a 90 KW wind turbine, part of the Renew-able Energy Technology Education Center (RETEC) designed to educate students and the public about renewable energy technologies. The Oak Creek campus, meanwhile, houses the Energy Conserva-tion and Advanced Manufacturing Center (ECAM) and both campuses have PV pan-els to create energy.

MATC also hosts a well-recognized an-nual Green Energy Summit, Green Vehicle Days and other green events.

At the University of Wisconsin-Mil-waukee, Kate Nelson is Environmental Sustainability Coordinator, reporting to

Physical Plant Services. Hers is the first such full-time position in the UW sys-tem. The university’s three-year program “Energy Matters” involves going from building to building to decrease energy use by 25 percent, targeting PC power usage, lighting, the building envelope, and the heating, ventilating and air condition-ing (HVAC) system.

Green roofs and green rooms

UWM currently boasts five green roofs, including a small student demonstration site on the Student Union that reduces stormwater runoff and cultivates native species.

During the first renovation to the Gol-da Meir library in 20 years, UWM incorpo-rated many sustainable design practices in the Daniel M. Soref Learning Commons. These include concrete circulation desk countertops (resembling polished gran-ite when finished) that could eventually be pulverized and reused. The university hired a local contractor to make the counters with locally sourced material, thus minimizing shipping and fossil-fuel use. To save energy, many areas of the commons benefit from natural light. The furniture has high recycled content, and almost all demolished building materials were recycled.

Jim Wasley, Associate Professor in the School of Architecture, created a campus stormwater master plan with the assis-tance of graduate students and an inter-disciplinary team. He says urban storm-water runoff from impervious surfaces is the number one threat to water quality in Lake Michigan and by extension, to many other bodies of water. “In particular, we are interested in the design and perfor-mance of ecologically and aesthetically engaging stormwater systems designed for densely built sites, poorly drained soils and cold climates,” he adds.

But hands-on environmental training isn’t just for college students; UWM has found a way to share its expertise with high school kids, too. The MPS charter high school SUPAR (School for Urban Planning and Architecture) was formed in partnership with UWM’s School of Archi-tecture and Urban Planning.

Dr. Nancy Frank, Associate Professor in the Department of Urban Planning, says the concept for the charter school came from an interested group of faculty, students and alumni. Opened in 2007, it focuses on project-based learning and has about 100 students. Student projects include constructing a rain garden for a home owned and renovated by Layton Boulevard West Neighbors, with support from UWM’s Cultures and Communities Program and a variety of non-profits.

SUPAR received a STEM (science, technology, engineering and math) grant from the Wisconsin Department of Public Instruction to expand its aquaponics proj-ect. The expanded growing system was built in partnership with Loyola Academy (a MPS charter partnership school) and UWM’s School of Architecture and Urban Planning.

National Recognition

This year, the Milwaukee School of En-gineering was named one of the country’s most environmentally responsible colleges when it was included in The Princeton Review’s Guide to 286 Green Colleges.

It’s a well-deserved nod. MSOE estab-lished the Center for Sustainability in 2009 to “sustain, improve and promote re-newable energy projects” on campus and throughout Milwaukee and Wisconsin. It is part of the Applied Technology Center that collaborates with other universities and industry leaders on green building studies and environmental projects. It also sponsors an Environmental Symposia Series.

Solar panels on the campus center’s roof generate renewable energy that is sold to We Energies. The sculpture garden atop the Grohmann Museum is more than an extension of the Man at Work art col-lection — it also functions as a green roof. And the pervious parking lot on North Broadway removes pollutants in overland runoff — the porous surface allows water to flow through into the ground.

The wheel initiative

But sustainability goes beyond building improvements — and individuals can make their mark in simple but effective ways. At Marquette University, 52 employees (the largest group of contest registrants) won Milwaukee’s Bike to Work Week commut-er challenge in June. They pedaled 1,384 of the more than 100,182 miles logged by area riders. The Bicycle Federation of Wis-consin says 2,275 registrants, representing more than 250 state employers, prevented 41 tons of carbon dioxide emis

Green roofs, green rooms & green collar classes

Milwaukee area schools are busy creating sustainable

campuses and training environmental professionals



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<your community>

Natural Gardener appears in the Feb-ruary, May, August & November issues of the Exchange.

Peg McCormick Fleury currently

works in the green industry. She

has been an outreach coordina-

tor for gardening at the Uni-

versity of Wisconsin-Extension

and education coordinator for

Friends of Boerner Botanical

Gardens.

* Peg McCormick Fleury

The Natural gardenerYou made the beds

But the tail end of

summer is no time

to sleep - your

garden needs you

It’s payback time. August gardens are lush, bursting with blooms, and hopefully the

vegetable harvest is also bountiful. Give yourself credit and enjoy your successes.

Peak season is also a good time to view your garden for potential improvements. Are plants in an awkward site? Has color disappeared? Are there bare spots that need to be filled? Docu-ment any shortcomings with your camera or in your garden journal, whether it’s the need for hardscape improvements/additions, upgrading the lawn or dividing and moving plants.

The time is perfect to visit a botanical garden and discover what was successful for professional gardeners. Start with Boerner Botanical Gardens (BBG) in Whitnall Park. During August and early September, Friends of BBG offer Wednesday evening garden walks focusing on topics from ornamental grasses to all America selections in the trial gardens and late-blooming plants and shrubs. On Sept. 15, author and gardening expert Melinda Myers will lead a walk on “Autumn Colors.” For more information, call 414-525-5659 or visit http://boernerbotanicalgardens.org. For hours, fees and directions, call 414-525-5600.

Expand your horizons by taking a fun and educational road trip to Olbrich Botanical Gar-dens and Allen Centennial Gardens in Madison; Rotary Botanical Gardens, Janesville; or the Green Bay Botanical Garden.

Seasonal tasks

Energize containers and flower beds with new additions including things on hand – such as a heuchera (coral bells), small hosta or other perennial. Replant them later for winter. Garden centers will soon offer winter pansies, flowering kale and mums. The pansies will bloom again in spring so you can mix them with bulbs to cover yellowing foliage after the bulbs bloom.

During late summer you should:

• check plants frequently for dryness, especially hanging baskets and containers; they may need daily watering – even twice daily on very hot and/or windy days

• fertilize containers weekly

• deadhead faded flowers

• prune leggy plants by one quarter to one-half, cutting just above a bud or set of healthy leaves

• add a layer of mulch around plants to keep roots cool and moist

• monitor plants for pests and fungal diseases; phlox and monarda (beebalm) are prone to white powdery mildew so you may need to relocate them next year to sunnier areas or replace with more resistant varieties

• check snapdragons, garden pinks (dianthus) and French marigolds that can languish in hot weather; if they fade annually, move them to a cooler location next year or replace with heat-tolerant plants such as moss roses, zinnias or gazanias.

For plant questions, including disease and insect problems, the University of Wisconsin - Extension (UWEX) provides helpful information. Resources include:

• InfoSource http://infosource.uwex.edu

• UWEX publications to purchase or download http://learningstore.uwex.edu

• Wisconsin Garden Facts http://wihort.uwex.edu/GardenFacts.html

• Milwaukee County UWEX http://milwaukee.uwex.edu

• Milwaukee County Horticulture Helpline at 414-256-4664, Monday through Wednesday from 9 a.m. to noon

• UWEX Horticulture Center at Boerner, 10 a.m. to 2 p.m. daily until Sept. 30

Save plants, save money

You can save your favorite plants if you propagate coleus, geraniums, herbs and other annuals/tender perennials. Take a 6” cut from a healthy stem; remove any flowers and the lowest set of leaves. Dip tip in rooting hormone and place in potting soil, vermiculite or perlite. Treat cuttings as houseplants during winter.

Another way to save them is to cut the stem back by half, pot up the plant and place on a pebble-filled saucer to keep it out of the water. Place pots in a dry location that has tem-peratures above freezing but not exceeding 58 degrees. Don’t worry if the plant loses its leaves as it is just going dormant. This works well for plants like fuchsia, flowering maple (abutilon), and Persian shield, ‘Black and Blue’ salvia.

There are various methods to over-winter geraniums. You can cut them back, place them in a sunny location (or under grow lights in a basement) and treat them as houseplants. Or you can pull them out of the garden, shake all soil off the roots and store them in a box or paper bag. Store them upside down to keep wa-ter in the stems. Check regularly for shriveling


and if needed, immerse them in water for several minutes.

In September, start salvaging tender bulbs such as tuberous begonias, cala-dium, calla lilies, cannas, dahlia and gladi-olas and store in dry peat moss or other materials. “Month by Month Gardening in Wisconsin” by Melinda Myers provides a helpful storage chart.

In early October, move tropicals such as hibiscus and oleander indoors. If necessary, prune to fit interior spaces and place in a south-facing window or under artificial light. First isolate containers for several weeks to prevent insects in your house; spray with insecticidal soap if needed.

Perennial care

Divide iris, hostas and peonies in late August and September, but don’t divide Siberian iris, astilbes or delphinium until spring.

Cut iris back into a fan shape about 6” long. Dig out the rhizomes and replant healthy ones just below the soil. Split hostas with a sharp edged tool and plant so the crown (site where roots and stem join) is even with the soil surface. Peony rhizomes should be planted with the buds (eyes) 2” below the soil. Add a layer of mulch to protect them from fluctuating winter temperatures.

For more information, check out class-es offered by Friends of Boerner including “How to Prepare Your Hardy Perennials for Winter” on Sept.18, and “Proper Prun-ing” on Sept. 23. Call 414-525-5659 or visit boernerbotanicalgardens.org.

Fall prep for roses

Hybrid tea roses prefer spring plant-ing but hardy shrub and landscape roses can be planted through early fall. You can over-winter miniature and tree roses by moving them inside to a sunny location.

Generally limit pruning to dead, dam-aged or diseased canes. Do not prune climbers or ramblers in the fall or you will eliminate their spring bloom. Check UWEX for guidelines.

Tress, shrubs and lawns

Late summer/early fall is a great time to add new shrubs, trees or sod as

the cooler temperatures allow them to establish healthy root systems. Shrubs are unsung heroes. They tend to be low maintenance, are useful in filling land-scape gaps, can provide privacy and help define areas in a large landscape. They also can provide spring flowering color and fall foliage color.

Avoid pruning that can stimulate late-season growth. Don’t prune “sub shrubs” such as Russian sage or butterfly bush. Prune in late winter/early early spring when they are dormant.

Don’t fertilize established lawns until September. Do take a critical look at your lawn and re-seed thin lawns or bare spots. A rule of thumb - if more than half of a lawn’s green color consists of weeds, replace it! For helpful lawn/turf informa-tion, check UWEX.

If your lawn tends to moss or mush-rooms, you could hire a certified arborist who will thin tree canopies to increase sunlight. Other options are shade tolerant grass or ground cover.

Bountiful, beautiful bulbs

For many gardeners, October means bulb planting. However, as long as the ground remains unfrozen, you can keep planting. To avoid premature sprouting, don’t plant before early October.

Bulb choices far exceed tulips and daffodils and there are bulbs for spring, summer and fall bloom. Plan to add new varieties to your garden. Bulbs are useful in perennial beds to provide early color; later the perennials help disguise the bulbs post-bloom fading foliage. If you expand your bulb beds, first work organic matter into the soil for 8-12”.

To protect bulbs from fluctuating temperatures, add a layer of mulch. To protect against squirrels, place a piece of screening over the bed – or if you prune your roses, save the thorny branches to cover beds.

Vegetables, vegetables!

Moving into late summer you can:

• Plant seeds for short season crops including lettuce, greens, spinach and onions sets; check maturation time to assure a harvest before the first killing

frost; thin seedlings so remaining plants thrive

• Protect maturing melons and vine crops from rot by putting mulch or downturned plastic lids under the fruit

• Keep mature-appearing tomatoes on the vines a few extra days to enhance flavor

• Dig and pot chives and parsley by September and move them indoors.

• Take 3-4” cuttings of oregano, rose-mary, sage, etc. Dip tips in rooting mixture, pot in vermiculite, perlite or potting soil and keep in sunny spots

• Move larger rosemary or sweet bay plants inside by October.

Overwhelmed with a bountiful harvest? Share it with Harvest for the Hungry or a local food pantry. An-other idea — enroll in UW-Extension’s “Preserve Your Garden’s Bounty” on Aug. 17 at Boerner. For information, call 414-525-5638 or visit [email protected].

Clean house!

If you have a surplus of unwanted plastic pots, join the UWEX recycling collection event September 23-25 at Boerner. Pots should be number 2, 5 or 6. Any size or color is fine, plus polysty-rene cell packs and trays and hanging baskets. You need to:

• Knock out all dirt and debris, remove metal hangers, staples, etc. (labels are okay)

• Sort and stack by pot size and recy-cling number

• Separate pots with no number and sort by size

For more information call Shirley Dommer Walczak, Gardens Director, at 414-525-5603 or Patti Peltier, UW-Exten-sion Horticulture Center at 414-525-5638 or [email protected]

Enjoy your blooming garden — you deserve to!


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sions and 5,129 pounds of carbon monoxide emissions. Committed to sustainability throughout the university, Marquette also offers an interdisciplinary minor in Envi-ronmental Ethics.

The Power of Food

At the Milwaukee Institute of Art and Design, Dr. Jeff Filipiak — who is especially interested in environmental studies and organic growers — has developed two courses: “Using Nature Sustainably” and “Food and Power: Why Am I Eating This?”

Filipiak attended the 2010 MIAD senior show, looking for aspects of sustainability and environmental awareness and found it “provided a nice snapshot of what graduating seniors, in a variety of fields, are exploring.”

Because of his interest in food and ag-riculture, he was “hooked” by two student projects that celebrated their ancestors’ recipes, beginning with those outside the US. The students used combinations of recipes, “cooking biographies,” illustrations and stories to create cookbooks to dem-onstrate how a culture passes down both tastes and talents and also shows how sto-ries help us appreciate food and the care taken to provide memorable meals.

Other MIAD projects focused on ways to encourage people to explore and connect to the outdoors. One student designed a community garden to ease transitions between park space and the built environment, for example.

A green curriculum

MATC has launched a number of new degrees and certificates, including an associate degree in Sustainable Facilities Operations. The school also offers an asso-ciate degree in Environmental Health and Water Quality Technology, and certificates in Energy Engineering Technology and Sustainable Operations.

A $740,000 grant from the U.S. De-partment of Energy is allowing MATC to develop an Advanced Energy Engineering Technology certificate. Dr. Joseph Jacobsen, Associate Dean of Environmental Stud-ies and the principal investigator on the grant, says it “moves us toward a more sustainable energy future by providing students with the expertise to cut costs by improving residential, commercial and industrial operations and designs. The curriculum and equipment from this grant will produce advanced energy auditors and commissioning agents, energy systems

Green roofs, green rooms

& green collar classescontinued from page 40

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technicians, managers and operators who will fill a diversity of rewarding technical and innovative operations.”

At UWM, Kate Nelson says environ-mental/sustainability classes and programs are found throughout various depart-ments. The urban planning department “has a strong green consciousness” and the geography curriculum “has a strong environmentally sustainability compo-nent.” Nelson has also lectured on sustain-ability topics to journalism students. UWM just added an MS in Freshwater Sciences and Technology and a PhD in Freshwater Sciences. The school also offers a PhD in Environmental and Occupational Health.

On-line students can benefit, too. The UW system has introduced an on-line bachelor’s completion degree in Sustain-able Management. The interdisciplinary program is a collaboration of four cam-puses – Parkside, River Falls, Stout and Su-perior. There are also Sustainable Manage-ment Science and Sustainable Enterprise Management on-line certificates.

For those already in the workforce, UWM’s Continuing Education’s Center for Sustainability offers a variety of courses for those who wish to expand their skills into sustainable practices, including a Water Technology certificate.

Green Energy Summit

It all comes together each year at the Green Energy Summit. Dr. George Stone, MATC Natural Sciences Instructor and chair of the event, says the 2011 theme is “The Green Frontier – Historic Changes, Unprecedented Opportunities.” Scheduled for March 9-12 at the Frontier Airlines Center, the summit includes a “Green Busi-ness Day,” “Green Energy Day” and “Green Career Pathway/Sustainability Day” plus a fourth day of workshops.

This year, 3000 people from business, academia, etc. attended; with students from middle school through graduate school admitted free. Sponsors have includ-ed Wisconsin Technical College Founda-tion, MATC, Johnson Controls, We Energies, Orion Energy Systems, Focus on Energy and UWM. The UW system and the Wisconsin Technical College system are very involved, as are other educational institutions, busi-nesses and non-profits. For information, go to www.greenenergysummit.us

Next fall, UWM presents Food for Thought, featuring Michael Pollan, author of The Omnivore’s Dilemma, plus work-shops, films, and other events. The event is collaboration between the Office of Sus-tainability, union programming, restaurant operations and several academic units, and is open to the community.

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dren with books, regardless of the family’s education or income level.

“Children can help to clean, sort and shelve our donated books,” says Maggie Flint, Books for Kids Coordinator. She goes on to mention the story times offered. “Children who enjoy reading aloud to oth-ers can participate in our Read with Me program by reading to small groups (one or two children) of two to five year olds.”

Why care for animals?

For children, animals can be reliable confidants who keep secrets and provide snuggly furry protection on scary, stormy nights. It is no wonder our first best friends are often pets, animals we grow to love and respect. Engaging children with nature and animals teaches them to build a humane community by respecting all living things. These special relationships can be nurtured in our youngest citizens, whether there is an animal in the home or not.

The Wisconsin Humane Society has a variety of programs catered toward chil-dren. There are Scout Nights, the Gosling Guild, Building Humane Families, story times, birthday parties and a summer camp.

“Our education programs help children grow into animal ambassadors who impact their peers in school and in their neighborhoods, creating real change. Using hands-on activities with help from animals at the shelter, children learn the importance of treating animals with care and compassion. We help children develop a lifelong interest in animals, a concern for their welfare and a clear sense of how they can make a difference,” says Jennifer Feurer, Media Relations Coordinator at the Wisconsin Humane Society.

Of course, for children with a mind for savings accounts, financial donations are also a possibility. When talking about donations, the stage is set for a discus-sion on how different organizations are funded. Children may be fascinated to learn that fiscal goals differ between gov-ernments, businesses, social organizations and labors of love.

Feurer explains how children who donate money can feel a part of the or-ganization’s mission: “Wisconsin Humane Society receives no government support. Donations go to help the homeless, sick or injured animals being cared for at the

giving treecontinued from page 9


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<your community>

Baloney on wry

Wisdom of the ages

Experience begets

these simple rules

for better living

Kathi shares her life with

an understanding husband,

enough companion species to

fill a small municipal zoo, and

you, the lucky readers of this

very magazine.

[email protected]

KEEN INSIGHTS & OBSERVATIONS ABOUT MODERN LIFE – WITH A BIT OF AN EDGE.

* Kathi Gardner


I was always skeptical when it came to the premise that older equals wiser. I was re-

spectful of my elders, primarily because I grew up with great-grandparents in the house whom I loved dearly and whose respect I desperately wanted to earn. However, my general observa-tions told me that the wisdom-comes-with-age thing wasn’t necessarily so.

My cousin, for example, was 20 years older than I. Twice, she fell in love with and married men who had (to put it politely) gender identity issues. My paternal grandmother’s best friend sent her entire life savings — nearly $9,000 — to a televangelist, for which she received a six-inch square of fabric that had been blessed by the preacher himself. Cheap polyester fabric, I might add. For that price, one might expect at least a decent linen. One of our neighbors, a respectable farmer in his 40s with a wife and three children, ran off to parts unknown with a 16-year-old girl who had been operating a “pop-the-balloon-and-win-a sawdust-stuffed-teddy” concession stand at the county fair.

These examples, and many more, led me to question seriously whether age had anything at all to do with wisdom.

Now, however, I am older than I ever in-tended to be, and I find that some of the knowl-edge I have acquired quite by accident over the years might prove useful to younger readers, or perhaps even some of you older readers who are, say, contemplating getting a Lady Gaga tattoo (will anyone remember who she is in 10 years?), or making inappropriate comments to the 20-year-old barista at your favorite coffee shop. The only thing she cares about is how big you want your mocha latte to be. Trust me.

The first thing you need to know is this: Al-most everything you know at age 20 is wrong.

At 20, you may have a master plan. Perhaps that plan involves you getting a job that will take advantage of your unique talents and pay you handsomely. You will find a girlfriend/boy-friend who will worship you and be so stunning as to inspire jealousy at a glance. You will marry and have adorable offspring. Perhaps. Or per-haps you will end up being a sanitation truck driver, living with four stray dogs who — while loveable — are in no way attractive, and you will spend your weekends tying flies to sell over the Internet for enormous amounts of money to avid trout fishermen.

The point is, what we want — or what we think we want — isn’t always what will make

us happy, and in the end, being happy is what counts. I have known several older people who followed The Plan rather than their hearts, and without exception found them to be sad and regretful, or worse — bitter and angry.

Along with that basic rule goes this one: Don’t miss the moment.

I do not think of myself as a particularly spontaneous person, yet I have said yes to com-pletely unexpected situations that have become the greatest gifts of my life. I have found love, friendship, and strengths within myself that I never would have known had I done the safe thing; what others might consider the “right” thing. The “right” thing is different for every-one, and you will know this by the way that something feels, not by what others tell you.

Here is another truth that took a while for me to learn: We need something to believe in.

I was raised in a traditional Christian fam-ily, and became a renegade of sorts when my mother abandoned her Presbyterian roots for fundamentalism. While it took a long time, eventually I began to realize that I did, after all, believe in certain things. I believed in the existence of good and evil, in the importance of kindness to all living things, I believed in love. My eventual embracing of Buddhism seemed a natural progression. For someone else, it may be as simple as learning to believe in oneself, but belief is a basic need for all of us if we are to feel fully human.

That, I think, is about it. I have earned a few less profound tidbits of wisdom: Never answer the door to someone holding a basket of pup-pies; if dessert is the thing on the menu that looks best to you, it’s okay to order that instead of dinner; if the first words you hear when you answer the phone are “I’m not calling to sell you something,” the person is lying; and if you don’t want a hairball on it, don’t leave your book lying open.

There’s more, but if you are close to my age, I’m sure you’ve already discovered your own universal truths. If you’re younger, learning all that stuff on your own is a part of the job.


shelter. By donating to the Wisconsin Humane Society, children can know they are truly making a difference in the life of an animal. We often have children who have raised money from a lemonade stand bring in their generous donations. We then talk about all of the things that donations can do to help out the animals they see at the shelter.”

Long term benefits

All of these experiences — donating time, ideas, ingenuity and resources build a child’s awareness of the infinite possibil-ities of giving. More causes and organiza-tions will come to their mind, maybe even without an adult’s lead, as they are able to discover which issues relate to their own experiences. Often, children will discover an area of giving where they excel. Maybe they’ll be a stellar food drive organizer, ultra tidy librarian assistant or retain more animal facts than any other member of the Gosling Guild.

Teaching children to give reminds adults to give. The process, whichever path feels right for each citizen to take, will bring debates, insights and a feeling of satisfaction to children and adults alike. Thanks to the Carnegie family, there are universities, free libraries, hospitals, parks, concert halls and recreational centers that would never have existed without their enormous wealth and charity. A child wants to aim high to achieve? That is great. Celebrate it. But also hint at how wonderful it is to aim high at giving. The payoff for philanthropy is the best one imaginable: happiness.

giving treecontinued from page 49

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<your body>

Simply Health

Hot potatoes

The humble spud is

a nutritious choice

- just skip the fats

Have a favorite recipe you’d

like to make healthier? Send it

to Judy for a recipe makeover.

Email her at

[email protected]

SIMPLE TRUTHS ABOUT FOOD & HEALTH BY OUTPOST’S NUTRITIONIST.

* Judy Mayer


A colleague of mine was kind enough to share this recipe for cheesy scalloped potatoes.

The original recipe sounds wonderfully rich and delicious but, unfortunately, it’s not very healthy. I could never in good conscience pre-pare this recipe using the original ingredients; I’d worry that I was making a contribution to The Heart Attack Diet. Potatoes continually get a bad rap, and dishes like this are why!

But potatoes are much more than a worth-less starch with empty calories. Did you know that one naked, medium-sized potato has only 10 calories?

It has no fat or cholesterol yet more protein than most other vegetables — three grams! With the skin left on, a potato holds two grams of fiber. It provides you with 45% of your daily vitamin C — almost as much as an orange! Also, you benefit from 600mg of potassium. And you thought a banana, with 400mg, was good! (Potassium helps lower blood pressure).

The potato problem lies in the fact that we smother them with butter, sour cream and bacon bits and deep fry them in all sorts of shapes – with French fries being the prime example.

So let’s take the guilt out of this recipe and make it an addition to your weekly menu instead of a recipe for indulgent lapses.

Original scalloped potatoes with 3 cheesesServes six to eight

3/4 cup packed, grated extra-sharp cheddar cheese3/4 cup crumbled Danish blue cheese or Gorgonzola1/3 cup freshly grated Parmesan cheese8 large russet potatoes, peeled, cut in half, and

sliced into 1/4-inch-thick half rounds1 1/2 teaspoons salt1/2 teaspoon black pepper1/4 cup onion, finely chopped3 tablespoons all-purpose flour4 tablespoons butter3 cups whole milk

New and improved scalloped potatoes with cheese

Serves six to eight

3/4 cup grated cheddar cheese (not packed)1/2 cup crumbled Danish Blue cheese, or Gorgonzola3 tablespoons flour8 large russet potatoes, peeled, cut in half

and sliced into 1/4-inch thick half rounds,

divided (red potatoes can be substituted)1/2 teaspoon freshly grated black pepper1 medium yellow onion, cut in half and thinly

sliced, divided1 cup 2% milk2 cups low sodium chicken broth1 slice whole grain bread, broken into pieces1/4 cup nutritional yeast (sold in Outpost bulk

foods aisle)

Preheat oven to 375°. Spray a 13x9x2-inch glass baking dish with cooking oil spray.

Combine cheddar cheese, blue cheese and three tablespoons of flour. Set aside.

Arrange half the potatoes and onions in prepared baking dish, overlapping slightly. Sprinkle with black pepper and half the cheese mixture.

Top with remaining potatoes, onions and cheese.Bring milk and chicken broth to a simmer in a

saucepan over medium heat. Pour over pota-toes. Cover dish tightly with aluminum foil. Bake for about 45 minutes.

While potatoes are baking, grind the whole grain bread pieces into crumbs in a coffee grinder. Combine crumbs with nutritional yeast.

Remove potatoes from oven and uncover. Sprinkle with crumb mixture. Return to oven and bake uncovered for 30 to 40 minutes, until potatoes are tender. Remove from oven and let stand for 15 minutes before serving.

I removed the Parmesan cheese completely, reducing some of the fat and sodium. I also didn’t add salt – the original recipe had 1,046 mg of sodium — yikes! — that’s almost as much as we need for one whole day. The remaining cheeses add enough salt and the recipe was delicious without adding more. The blue cheese added an excellent flavor!

I had to save your hearts by replacing the three cups of whole milk with one cup of 2% milk and two cups of reduced sodium chicken broth. This added a nice creaminess to the recipe without sacrificing flavor.

I also omitted the four tablespoons of but-ter; there’s no need to add more saturated fat. Finally, the addition of the breadcrumbs and the nutritional yeast in place of the Parmesan added a nice cheesy, salty flavor and a bit of crunchiness at the end. My tasters loved it!

Original Modified(per serving) (per serving)366 calories 258 calories 23g fat 9g fat14g sat fat 6g sat fat16g protein 16g protein28g carbs 31g carbs1046 mg sodium 488 mg2g fiber 4g fiber414 mg calcium 244 mg


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New Address

TidbitsNEWSYOUNEEDTOKNOW

cal office space. The huge space with tall ceilings and concrete floors has an old factory feel. The furniture is a hodge-podge of pieces either found, recycled or bought on Craigslist and spruced up a bit, creating the sense that you are walking into your buddy’s studio rather than com-ing to work.

The recycled, reused materials in the design concept lend another layer of meaning to the name The Green Room. “I just stumbled into wasted materials and the decorating fell into place,” Redmon explains. His artwork adorns the walls, enhancing the chill ambience and feel of the place. Notable useful features include a dark room, an 800-square foot photog-raphy studio, and plenty of workspace.

Currently, three of the six desk spaces are being rented out.

“We really just need to be fully-rented to see the full potential,” Redmon says. “The type of people we are looking for are talented, self-motivated and creative.” Redmon hopes that tenants will be able to bounce ideas off one another.

Future plans are to hold frequent work-shops and visual arts events, and show-case the talents and collaborations of its members. To learn more, go to http://greenroommilwaukee.com/

You are not alone

Also located in Bay View, the Hide House is geared towards artists and small business owners, as well. The converted tannery is made up various-sized spaces available for long or short-term lease, many at affordable rates. Hide House offeres a dozen musical rehearsal spaces and allows artists to exhibit their work directly from their space. Outside the building, another cooperative movement is taking place in the form of a commu-nity garden. The Victory Garden Initia-tive is in charge of the project, and rents out plots of the garden to individuals or groups growing their own food within an organized group setting. To learn more about these two ventures, go to http://www.thehidehouse.com and http://bvhhgarden.wordpress.com/

— Marit Harm

continued from page 6


The business exchangePROFESSIONAL SERVICES DIRECTORY - PAID LISTINGS

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landscape artist

The appearance of an advertisement in the Outpost Exchange in no way

implies an endorsement by Outpost Natural Foods of the product or service advertised;

nor does it imply a verification of the claims made by the advertiser.

The Exchange reserves the right to reject any advertising deemed

inappropriate.

Advertise your good work here.The Business Exchange directory Call for rates. 414.431.3377 x 117.

Exchange Unclassifieds<[email protected]>

205 W. Highland Ave., Ste. 501 Milwaukee, WI 53203

GOT STRESS? Psychotherapy for Underinsured and Uninsured Clients. Cate Pfeifer, LPC(it), Hearthstone Therapy, 4810 South 76th St. 877-318-5502 (Toll Free) <www.Hearthstone-Therapy.com>.

Place your unclassified ad here! $20 for first twenty-five words; 75¢ per word thereafter.

September Deadline:Noon, Wed. august 10

Having a Baby?Bradley Method ®

classes for true natural birth and/or labor assistant/doula services available from

Louise Rachel, AAHCC, ALACE 414- 962-2703

Cindy Carlson Reiki Master

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Reiki Energy and Crystal Healing

The Inner Story

HOMEOPATHYNatural Therapies Alternative Healing Methods

Sandra Herbage, m.d.3305 N. 124th St.Brookfield, WI 53005414.940.0206

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Stress reduction through mind, body, and spiritual healing

Reiki Practitioner/TeacherOn-site individual/group

wellness training414-248-0975

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Reiki Healing with Deb KarpekDeb Karpek Reiki Master/Teacher Franklin Location 414-529-2982 www.debkarpek.com

Member, Better Business Bureau

Reiki Treatments and ClassesFirst treatment $30

Debra Karpek is approved by the National Certification Board of Therapeutic Massage and bodywork (NCBTMB) as a continuing education Approved Provider.


Ad Index

SUNDAYSJune 13 - October 1011:00 am - 3:00 pm

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acupunctureAce Acupuncture ........................................................................53Gayatri ......................................................................................46Trillium Acupuncture ..................................................................54

bodyworkIntegrative Family Wellness Center ............................................47Reiki Healing; Deb Karpek .........................................................54

chiropracticFoti Chiropractic ......................................................................... 11Kocol Chiropractic ......................................................................53Shorewood Family Chiropractic ..................................................39

complementarytherapiesGreenSquare Center............................................................. 49, 54Milwaukee Wellness ...................................................................47

crystalsAngel Light, LLC ...........................................................................7Free Spirit Crystals .....................................................................53

dentistsMahn, Ingo, DDS ........................................................................48

eventsPabst Theatre ..............................................................................5Village Green Street Fest ............................................................ 10

food/beveragesPure Alaska ............................................................................... 55

health&beautyaidsNatural Factors ..........................................................................39

healthcareAuroroa ..................................................................................... 10Bretl, DO, Tracy .........................................................................XXCenter for Integrative Care ........................................................XXHerbage, MD, Sandra ................................................................ 11LifeSteps ....................................................................................44Ommani Center..........................................................................49Rosenberg, DO, David .................................................................7Taylor, Vicki ...............................................................................47Wholistic Occupational Therapy ....................................................7

landscaping/gardeningGardengirl.biz ...........................................................................54LaceWing Gardening ..................................................................38

miscellaneousservicesAmeritrade ................................................................................54Forest Home Cemetery ................................................................9Greener Roofs and Gardens .......................................................44Ink Designs ................................................................................ 51Inner Story; Carlson ...................................................................54Manshire Village ........................................................................ 14Midwest Renewable Energy........................................................48Peace of Mnd Funeral Home ...................................................... 19Rhythm for Unity .......................................................................44WUWM ...................................................................................... 10

parent/childservicesBradley Method .........................................................................54

retailFair Trade for All ........................................................................56

MD Custom Rx ........................................................................... 14Olive Organic .............................................................................39Sunrise Showers ......................................................................... 51Ye Olde Pharmacy - Cedarburg .................................................. 51Ye Olde Pharmacy - Glendale .....................................................38

schoolsBlue Sky Educational Foundation ............................................... 11Institute of Beauty and Wellness ................................................45Kanyakumari .............................................................................45Midwest College of Oriental Medicine ......................................... 15Tamarack ...................................................................................48Transformations/INWellness......................................................46

supportgroups/therapyInner Journeys .............................................................................9North Shore Associates ..............................................................46Pieck, Julie ................................................................................54

veterinarian/animalservicesAnimal Doctor ............................................................................45Natural Pet ..................................................................................9

SHOP LOCAL §SHOP GREEN

Your little European Style Café in the ❤ of Bay View

Home Made Specialties • Gourmet Soups • World Cuisine Menu • Special Diet Options

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Dine outside in our beautiful garden patio setting.

Open for lunch Tue-Sun • Dinners on Fri & SatTry our No-Fish-Fish-Fry on Fridays only

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Outpost Exchange Magazine August, 2010

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Transcript of Outpost Exchange Magazine August, 2010