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VOLUME 1 Inside look at

SWEET WATER ORGANICS in Milwaukee, WI

Interview with

ROSANNA PANSINO

creator of YouTube’s

Nerdy Nummies

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“W hy do the bubbles rise like that?”

Daniel asks as he watches his mother stir a boiling pot of noodles. As she explains how water turns into steam, he grates cheese and measures it into a bowl on the counter. Together, Daniel and his mother planned this meal of spaghetti, turkey meatballs, and salad. He has already mastered muffins and mashed potatoes. Tonight, with a little help from his grown-up assistant, he is making a meal. Daniel has spent the last half-hour measuring spices, washing lettuce, reading labels, and stirring the tomato sauce. Dinner may have taken a few extra minutes to get on the table, but Daniel, a second grader, is learning a skill many adults haven’t mastered: how to cook a healthy meal.

What Kids Learn in the Kitchen Certainly, it is easier and faster to do it yourself. So why encourage your school-age child to join you in the kitchen? Because the lessons learned there can be a benefit both at home and in the classroom.

Cooking teaches kids about eating well. Kids are usually receptive to conversations about nutrition. Planning a menu can become an opportunity to explain smart food choices. Take the time to discuss the different food groups and encourage your kids to experiment with foods they might not otherwise try.

Sharing food means sharing memories and good conversation. Grandma’s secret zucchini bread recipe can be your chance to pass on a little bit of family lore. Did you love peanut butter and banana sandwiches when you were 7? Tell your child about the kind of foods you liked as a kid. The kitchen is also a place to ask thoughtprovoking questions like: To make a really colorful dinner, which foods would you include?

Cooking can also foster responsibility. Kids start out learning to follow recipe directions and then they learn to clean up after themselves when the project is completed. Learning how to safely handle kitchen equipment is an important part of learning to cook. Kids need safety reminders and help with following the steps in a recipe, but they can learn to clean up spills as they happen and to put things back where they belong.

What Can the Younger Kids Do? By the time kids are in elementary school, they have the coordination to complete a lot of simple kitchen tasks, such as: mashing potatoes or bananas, peeling apples (use a safe peeler instead of a knife), sifting and stirring ingredients, spooning batter into a pan or muffin tin, kneading dough, rolling cookie dough, using cookie cutters, and spreading on toppings such as grated cheese. Working together in the kitchen can be a great way for siblings to connect, though having more than one child to manage can make it a little more challenging for parents. Try to give each child an equal number of fun tasks, and encourage patience, cooperation, and teamwork. For instance, if the kids like cracking eggs, tell them how many you need and let them divide them equally. If there’s an extra, they get to crack that one. For true beginners, a good way to start might be with breakfast. On a morning when no one is in a hurry, make something simple that you know your child likes. Pick a recipe with no more than five ingredients, like French toast, pancakes, eggs, or muffins. It pays to do a little prep work before you start. Set up a sturdy stool or chair where your child can stand and reach the counter. Set out the recipe and ingredients you will need, the measuring cups and spoons. It’s always a good idea to have extra ingredients on hand, just in case of a mishap.

What Can the Older Kids Do? Older school-age kids are probably ready for a challenge. Let them take the lead on choosing and preparing a more involved dish, starting with making the grocery list. Be the assistant in the kitchen when needed, and supervise if your child needs a lesson in using any unfamiliar cooking equipment. Closely monitor or take over any work that requires the stove, oven, or knives. And don’t forget to shower the chef with compliments when you taste the finished product. After creating one dish solo, your child might want to take on an entire meal or some other challenge, such as doubling a recipe or cutting it in half.

Managing all the Messes Kids cannot be counted on to be neat in the kitchen. Even adults have trouble with that. To make your experience together more enjoyable, allow for some extra mess and try to be patient. Whenever you have kids in the kitchen, you’re inviting some extra mess. Some parents will be comfortable with a little disorder. Others will feel their blood pressure rising with each little spill. You’ll take the fun out of it if your child is overly fearful of making a mistake. But it’s reasonable to set some ground rules. Let kids know that spills will happen, but that it’s not OK to be careless and messy on purpose. Parents also need to find their own comfort zone with regard to how much experimenting they’ll allow. Would you let your child veer away from the recipe or take charge of a step that could doom the dish? Strive to make the experience a bit of an adventure, but you don’t have to overdo it. You can satisfy kids’ curiosity in simple ways — just by letting them taste the difference between salt and flour or by comparing the scents of vanilla, cinnamon, and ginger.

To prevent cooking disasters, be sure your child isn’t measuring ingredients over the bowl — risking a big oops. Instead, you might measure them separately and put them in small bowls, like they do on TV cooking shows. Even if everything doesn’t go perfectly, try to keep the mood light. If the egg gets more smashed than cracked, offer some guidance and let your child try again. Little by little, kids will gain these skills and feel great once they’re mastered.

Stress Safety Children need supervision when they’re in the kitchen. Preschoolers must learn not to touch whirring electric beaters, hot pans, and stovetops. Here are some safety tips: give frequent reminders about what’s OK to touch and which items can hurt them, talk about which kitchen tasks are for grown-ups and which are for kids, and establish kitchen rules, such as washing hands and not touching stove knobs or knives. Even older kids will need safety reminders, especially if they’re working with appliances and knives, or at the stove.

BUILD A LIST! decide on dishes Work together to y list here! and build a grocer

Your kitchen becomes a learning lab. As kids learn to crack eggs and stir sauce, they also gain new science, language, and math skills. Basic math skills (Are we putting in more salt or baking soda?) and sequencing skills (What is first...next...last?) give way to fractions (Is this two thirds of a cup?) as your child gains confidence in the kitchen. Reading recipes improves reading comprehension, and salt sprinkled on ice cubes shows basic science principles.

Your Budding Chef? A child who shows a real interest in cooking might be ready to tackle more advanced cooking techniques. It takes practice to garnish, drizzle, and zest, but learning these skills will be fun for a kid with culinary interests.If your child wants more expertise than you can provide, consider cookbooks, watching cooking shows and DVDs, online resources, and cooking classes for kids. Last, but not least, be sure to compliment your assistant chefs on a job well done. Offer them first taste of whatever you cooked together â€” and ask what you should make together next time. Bon appetit!

W T E E W S

N A G R O T

his semester I volunteered 43 hours at Sweet Water Organics in the neighborhood of Bay View. My responsibilities there included maintaining the general store helping out with things like merchandising, stock and working with customers. I enjoyed these tasks because they enabled me to work with people, to educate visitors coming on tours, as well as an avenue to apply my artistic interests. My supervisors, Toni Johns and Margaret Muza, were two very enthusiastic individuals who made the work environment exciting and fun. We were constantly brainstorming creative projects to do and through our collective dedication, we accomplished many of them. Coming into work, seeing what had to be done such as painting a work space, or making a sign and physically doing it, left me with a sense of gratification when seeing the result of our efforts put in.

SWEET WATER’S PROGRAMS & ACTIVITIES Sweet Water as a whole reflects a philosophy of creating “transformative change” through sustainable tools, and resources, which benefit the community. Their alternative ways of urban farming provide an infinite amount of education and job opportunities within their headquarters. What makes their on-goings unique is that it is a collaborative effort in every sense of the word. Fish farming, planting, harvesting and teaching all take place under the same roof.  Activities and classes are offered yearlong throughout the Sweet Water complex. Because it is completely run off of volunteers, they are always bringing people in for tours, seeking new help and trying to get the word out. Whether you are interested

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S C I N

Anna Stephens takes the time to work with and get to know Sweet Water Organics, an urban vegetable and FISH farm that provides fresh, safe food for our local communities while maintaining reasonable prices and respecting our environment.

in composting, the science of hydroponics or the art of merchandising there are jobs/volunteer opportunities available for nearly everyone. What is particularly great about the activities that go on there are how hands-on they are. Learning is doing at Sweet Water and nearly all tasks given at the foundation involve making it happen and working with others.

THEIR MISSION According to their mission statement, “The Sweet Water Foundation develops intergenerational and interdisciplinary educational programming for sustainability with a focus on the potential of urban agriculture and aquaculture in the 21st century setting.” What is commendable about this is how they have addressed important issues relating to

the community (nutrition, agriculture, sustainable methods in urban farming) and they have proceeded to give back, through the opportunities they offer and through the distribution of their crops. Their mission statement and methodology behind their efforts reflect their honest approach to attempting to solve very pertinent issues through solutions with longevity. How have they achieved this? I believe they have done this through dedication and hard work. For being an organization primarily run by volunteers, they have found some very dedicated and knowledgeable individuals who have put in the time and work to expand the foundation. What began in 2008, as an abandoned warehouse, designated to store train cars, is now a flourishing oasis of thriving agriculture, a center for learning and a spectacle of modern science. I don’t think Sweet Water would be what it is today if it weren’t for the shared sense of pride, purpose and

responsibility the people who work there have. Their expansion and success of how the foundation functions today have been built from the ground up, literally, with a collective drive and passion for what goes on. For example, one common job there is harvesting lettuce. This job is something that most anyone could do if taught. However you might wonder what motivates these volunteers to come in on a weekly basis on their own time to stand for hours without pay to pick leaves of this seemingly precious hydro-lettuce? If there weren’t a sense of community there, with a genuine interest and passion for the tasks that needed to be done, none of this would happen, or survive for that matter. There seems to be a shared sense of pride and importance for the activities that go on there. For instance, if the lettuce pickers didn’t come in to work how would the fish in the same system, survive? If there weren’t any fish left, how would Sweet Water go on to provide The Green Kitchen (and countless other local businesses) the staple, nutritious ingredients they need to serve their customers? Without this on their menu, would customers come back; would they stay in business? Sweet Water’s business model/ collective efforts function like a food chain. No single task is undermined in the process of production. Everyone is valued, every job is relative.

A Powerful Moment Aside from the many jobs I took on working in the general store, I sought out to organize a volunteer appreciation event one that would in essence help bring people together and celebrate their hard work. What I proposed was a potluck gathering open to everyone who was a part of Sweet Water, friends and family as well included. I worked with my two supervisors, as well as a guy named Jeff Redmond who was head of the art projects held at the foundation. Jeff became an important contact for this endeavor and for future projects as well. There, at the warehouse I discovered that he has all the materials necessary for screen-

printing. He even had several screens already burned and ready to go which had Sweet Water’s logo on them! This was very exciting for me, as a printmaking major that gave me motivation to want to include this as part of our event. Preparation for the potluck took a few weeks. I spent hours cleaning the printing materials which hadn’t been used for a while, scrubbing squeegees and so on, in the trenches of sweet water’s back warehouse. What seemed like gritty job from the get-go, turned out to be more than worth while for people were more than excited to get their custom shirts made. The event took place in Sweet Water’s newly established art gallery space, which is right next to the general store. Jeff had hung some of his work in the space that week to promote the new edition, which was another aspect that excited people. The turnout of the event was great. We had about 50 people come and participate. Families, founders and young volunteers all came and donated a dish to pass. What was scheduled as a 5-hour event turned into a daylong extravaganza of live printing, music and games. I took on the task of printing shirts throughout the whole day. What made is more than satisfying was the joy that people seemed to get out of receiving a shirt. Families and their kids were able to participate, the moms went crazy! It was funny to see people make runs to the thrift store to keep on bringing clothing back to be printed on. Jeff especially seemed thrilled that his equipment was being put to use, and his screens were so appreciated. I myself, lost track of time because it was so much fun, and can say that it surpassed any of my expectations. The experience in itself embedded a gratifying sense of community and collective accomplishment. It goes to show that again, the people who I got to know there are just genuinely awesome people! As for the future, myself and the people who helped me plan that event want to make a public version of our potluck happen for the summer. We are determined to make it happen and motivated by how much fun we had. In turn, this could be a great way of recruiting more volunteers to help continue to expand Sweet Water. Hosting it in the outdoor area of Sweet Water would be a great way of making it visible

to people passing by. Inviting local vendors, musicians and neighboring businesses will be a great thing for the community. Jeff was kind enough to offer his screenprinting materials again/ anytime needed, which I am very grateful and excited about. I have plans for the near future to work with him on a mural project there as well, which is to be taking place in early summer. This is something, which I have wanted to do for some time there now. The plan is to paint a large portion of the exterior of the building, which now sits untouched. Not only will this advertise for visitors, but help make for a more inviting outdoor area for events to be hosted. Needless to say, I am very excited to continue to work with and create projects at Sweet Water!

Personal Readings & UNDERSTANDING Over the course of this semester I have been interested in the readings we have been given which discuss the power of community. Ferdinand Tonnie’s writings on discussing his term of Gemeinschaft vs. Gesellschaft for example were one, which I found to be relative to my personal volunteer experience. His expansive investigation on the meanings of community (or Gemeinschaft) left me with countless ideas to consider. To start, I found it compelling that he based his definitions (or comparisons for that matter) on the element of human will. Meaning, the ways in which a community functions, or changes can be measured by the willingness of its residents. I

found this idea particularly relative to the progressive environment I was in at Sweet Water Organics. There, the people who ran the foundation faced a seemingly unrealistic business model. That being, a volunteer-run foundation that sells fish and vegetables for nearly noprofit at all. However, as discussed previously, through getting to know these people, their motivation and success has come out of a shared sense of purpose and collective will. This is what Tonnie might have considered as a harmonious way of working, unknowingly being a part of something bigger. Tonnie also discussed the importance of connecting with others, and the dangers of distancing ourselves from other communities. In turn what this results in is a barrier of fear, which I find particularly relative to the city of Milwaukee. It is no mystery that our city continues to be labeled as one of the most segregated cities in the nation. This very complex issue has everything to do with our government, politicians, investors as well as our neighbors and residents who are faced with economical challenges that permit a whole lot of progress to be made. If there’s one aspect to this issue that I find particularly compelling it is how we as a community can come together as a people to voice these changes that need to be made. Tonnie discusses this idea thoroughly in stressing how much power and responsibility that we as residents have to bind together. In his chapter Disillusion he states, “The substance of the common spirit has become so weak or the link connecting him with the others worn so thin that it has to be excluded from consideration. In contrast to the family and co-operative relationship, this is true of all relations among separate individuals where there is no common understanding, and no timehonored custom or belief creates a common bond.”

a d e d d e b m e f l se it in ce n “The experie d n a y it n u m m co f o se n se gratifying collective accomplishment.” 11

“Sweet Water was a great setting where art and community work went hand in hand. This type of creative environment is one in which I can see myself continuing being a part of.”

In this chapter he emphasizes the consequences of not trying to connect with others over differences the main one being fear. What can be interpreted as a form of segregation is what he describes as a mental/psychological war. This being a result of no communication between groups of different backgrounds, letting the stereotypes be the only thing that function between them. On page 2 he explains, “Even peaceful and neighborly relations are in reality based upon a warlike situation. This is, according to our concepts, the condition of Gesellschaftlike civilization, in which peace and commerce are maintained through conventions and the underlying mutual fear.” (Tonnie) These social issues can be applied to many of the neighborhoods, which remain segregated in our city. However a major component to consider in the spirit of change is again, the power we have a people who make up what Tonnie refers to as “The Real State.” “Without knowledge of wind and current, without some sense of purpose, men and societies do not keep afloat for long, morally or economically, by bailing out of the water.” Just as we as members of the community have responsibility to work towards making progress in our communities, so does our government. Furthermore, many of the economical issues, which Milwaukee faces, cannot be fixed without the help and attention from its society. A topic, which I focused on this semester, in particular was our city’s infrastructure and how it seems to be more than dysfunctional in relationship to its residents. In particular, the downtown area where countless buildings seems to sit vacant, when the number of Milwaukee’s homeless population increases. This issue, along with segregation, I do believe can be connected through the misuse and unbalanced amount of funding which seems to be lacking from our government towards infrastructure. This of course, is much easier said than done for many reasons. One being, the amount of investments that goes toward tourism in the city of Milwaukee. In the state of Wisconsin alone, tourism brings in around $13 billion dollars a year in annual business, bringing in around 66,000 jobs. Therefore, being one of our state’s major cities Milwaukee alone invests billions of dollars into tourism infrastructure to help sustain the industry. Summerfest for example, is just one of the many sites where these investments are channeled. But an obvious question that I seem to continue to wonder is if Milwaukee has all this money, why do we continue to struggle with seemingly simpler problems like public transportation, the lack of homeless shelters, food pantry’s and community centers?

“Societies are complex and contain conflicting interests.” Therefore there is not just one simple solution to any of these issues. An interesting point that he goes onto discuss is the ways in which society influences how and what we see as things of value. He discusses how the society has encouraged us to invest more and more in private interests in order to benefit ourselves. In doing so, he proposes that we have evolved as a society to dismiss issues of well being for one another. He poses the question: “What if we factored into our estimates of productivity, efficiency, or well-being the difference between a humiliating handout and a benefit as of right? We might conclude that the provision of universal social services, public health insurance, or subsidized public transportation was actually a cost-effective way to achieve our common objectives.” If there’s one thing I believe in it’s the importance of bringing these issues down to a very human-to-human level. We can read about all these things as much as we want, and granted there is vital that we educate ourselves on different ideas, however I believe in the value of doing things. Going back to Tonnie’s emphasis on the power of the people, I strongly agree with this. Daniel Judt also discussed this in his article “Rethinking Politics in the Classroom” which talked about teaching younger students about politics and the importance of sparking conversations on controversial issues early on. The over arching idea here was the value placed on making things relative. Whether it is an experience, an idea or something spontaneous I believe that there can be a lot gained through reflection and thoughtful consideration. This is how we can better our communities and ourselves. Over the course of this semester I can say that volunteering has opened my eyes on ideas of community and the importance of making connections. The readings we have been given as well as in class discussions have brought up some very important points such as the power we have as people and the responsibility we have to demand change. However, I do believe the most impact experience I have gotten from this course has been through the volunteer work itself. Sweet Water was a great setting where art and community work went hand in hand. This type of creative environment is one in which I can see myself continuing being a part of.

Connections & Insight I have always been very driven by the process of making things. I do think this is one reason why I enjoyed working at Sweet Water so much. Everything from harvesting lettuce, catching fish and the event we threw was extremely hands on and process-driven. Being able to experience first hand the pay-off of hard work and to see a change in the place after putting in hard work was extremely satisfying. Likewise, having the openness to craft new events and projects was very motivating. Of course running a business of any kind being run off of volunteers is risky and has its pros and cons. However this is an aspect of Sweet Water, which I enjoyed the most because it offered flexibility and creativity to go into the planning of new projects. The people that I worked with played a huge role in everything too. Getting to know the charismatic coworkers at the warehouse was just as much fun as the jobs themselves. Being around entertaining individuals who were so dedicated and creatively motivated, was an encouraging environment to be a part of. After all, it is because of these people who come in and spend their time there who make the place run. The event that I am proposing is a long-term project in which all of these unique components to Sweet Water will be embraced. The market is meant to be an extension to the creative environment at the warehouse. In this way, I hope people are encouraged to make their part of it what ever they want whether it means selling product, performing or helping print shirts. In a larger context, I think this will be very good for the neighborhood, which in itself has lots of artists, vendors and creative people looking for outlets in which to showcase their work. Getting people interested, means getting people motivated to get involved and that’s the most important thing I’ve learned this semester.

ROSANNA PANSINO, BAKER, GEEK, ENTREPRENEUR by Bree Brouwer

Rosanna Pansino has made a name for herself as one of the most prolific (and geeky) food vloggers on all of YouTube. The digital celebrity boasts over 4.7 million total subscribers and a collective one billion views on her channel. In part because of the young star’s infectious personality and in part because of her success, YouTube featured Pansino alongside beauty and lifestyle creators Michelle Phan and Bethany Mota in the company’s 2014 inaugural print, TV, and digital display ad campaign focused solely on creators. Pansino, who’s partnered with Kin Community, has also teamed with brands like home decor company Wayfair and cake decorating magnate Wilton Enterprises for branded series. Now, Pansino will join the ranks of published YouTube authors with her upcoming publication The Nerdy Nummies Cookbook, based on her wildly popular web series of the same name. Pansino’s debut print work hits digital and store shelves on November 3, 2015. To celebrate the Nerdy Nummies Cookbook and kick off a 30-stop book tour, Pansino will appear at Stream Con NYC on October 31. Here’s what the digital baking and cooking celebrity had to say about her book deal and her plans for this coming year: You’ve managed to turn your Nerdy Nummies YouTube series into a cookbook deal. What were your initial goals when you started planning your Nerdy Nummies cookbook? What kind of cookbook were you wanting to create? I wanted the cookbook to be an embodiment of the show. I am a very visual learner so each recipe in the book has 6 or more step by step photos walking you through the process. The book has over 420 full color photos. I wanted to create a really fun, colorful, easy-to-use cookbook that would spark creativity and encourage people to have fun with food. I have a hard time following some cookbooks that don’t include enough how-to pictures, so I really focused on making The Nerdy Nummies Cookbook as accessible as possible.

What was your favorite part about writing the book? I got to spend a lot of time with family throughout the entire process. All of the recipes were made in my kitchen and the pictures taken in my dining room. You can also never go wrong with test baking new recipes! Was there anything you wanted to include in your book that had to be left out? I had full creative control of The Nerdy Nummies Cookbook so I made sure to include all of my favorite recipes. Each recipe also includes a little blurb on why I chose that recipe and a story of why it’s important to me. If you are offered a second book deal, what do you think that one will be about? Would you want to do another cookbook or would it be about something else? Right now I am focused on the upcoming book tour, where I will get to meet fans all over the country at over 30 stops. I do have a lot of ideas I think would be fun for a new cookbook though! I absolutely loved making my first cookbook and am hoping readers enjoy it as much as I enjoyed making it. If

it’s something people want more of I would love to make another book. Where do you get the ideas for all your recipes? I spend most of my time test baking new treats every week; it is a creative outlet for me. Friends and family also suggest new ideas that they think I might like. How has your channel evolved since you started Nerdy Nummies? When I first started, I didn’t have a lot of money and I invested my life savings into my channel. I had an $80 Flip camera. I edited everything myself. The quality of my videos were not where I wanted them to be. As time went on, I got better equipment. I could buy better baking supplies. I actually bought lighting and an editing program. I’ve now hired an editor so that I can create content on a more regular basis. The only thing that I think about, or care about, is creating quality content, and I truly believe that if you just focus on your content, the rest falls into place. Do people recognize you when you’re out in the world? Yes, about 30 percent of the time that I’m out and about. It’s usually a whole family unit. At Target, at Chipotle. It’s kids, teens, and parents — a whole age range. They’re usually excited and want to take a picture. The first time I got recognized in public, it caught me off guard. I was at Chipotle eating a burrito. Somebody over my shoulder was filming me. They said, “Hey, it’s the girl from Nerdy Nummies! ” I said hello. I had a mouth full of burrito.

Why do you think YouTubers have so much to offer for readers and the traditional publishing industry? Every single YouTuber I know works extremely hard and is full of creative ideas. Someone who enjoys creating videos might also enjoy making a physical book. What are your plans and goals for 2016? Anything people should be on the lookout for?

in addition to starting a few new series. 2015 was a really fun year for me and I am excited to see what new projects 2016 holds. Pansino, along with a host of other famous digital and YouTube stars, will be at Stream Con NYC. You can also check Pansino’s tour dates and pre-order her book, which hits digital and store shelves in November 2015, through the Nerdy Nummies Cookbook website: http://www.nerdynummiescookbook.com/

I have a new website launching soon, my very first merch, The Nerdy Nummies Cookbook tour, and a few unannounced projects that I’m working on for 2016. I plan to keep doing at least 2 videos a week

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19 15

1 pound farfalle p

asta

2 tablespoons unsalted butter r

pose flou

s all-pur blespoon

2 ta

RECIPES for

FILLING FAMILES

S T N E I D E R ING

2 cups milk oon salt

1/2 teasp

1/4 teaspoon black pepper

1/4 teaspoon gro u

nd nutmeg

e, dar chees d e h c e it h 1 pound w 4 cups) t u o b a ( shredded

1 package (10 ou

nces) frozen peas

, thawed

1/2 pound finely diced smoked ham

RECIPE

Servings 12 | Prep 15 mins | Cook 12 mins | Bake 350째F 30 mins

king x 9 x 2-inch ba ees . Coat 13 gr de 0 ly ht 35 lig to sta in Heat oven spray. Cook pa g in ok co k tic 12 t dish with nons directions, abou wing package llo fo er at w d salte . medium-size, minutes. Drain elt butter in a m g, in ok co is er medium While pasta ot nonstick) ov (n an ep uc sa ed ute. heavy-bottom d; cook 1 min til well blende un ur flo inuously, in nt ir co heat. St , whisking ok co d an ilk inp of m milk and cont Whisk in 1 cu maining 1 cup re in t sk hi ou W ab . , ooth until smooth ickened and sm th til un g in sk d hi er an ue to cook, w ir in salt, pepp e from heat; st ov m Re ooth. . sm es ut til se un 5 min ps of the chee cu 2 in sk hi W nutmeg.

cheese sauce ther the pasta, ge to ix m l, w the peas and In a large bo cheese. Stir in ng ni ai m re e r remaining and 1 cup of th ng dish. Scatte ki ba ed ar ep pr ham. Pour into top. enly over the ev se ee 1 cup ch

until bubbly. 30 minutes or r fo s ee gr de inutes. May be Bake at 350 w to cool 10 m lo al ; en ov Remove from rature. at room tempe served warm or

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ist featured art

N O S R E T T A IAN P

g Illustration is a graduatin Ian Patterson of Art & aukee Institute ilw M e th at or seni illustrations ializes in comic Design. He spec s. Future wrence, Kansa and is from La freelance e to work as a goals of his ar

uce his to one day prod illustrator and vel. own graphic no site: a email or web Contact Ian vi l.com tration@gmai ipattersonillus ion.com/ tr tersonillus at at .ip w w w :// http