Page 1

{Films for foodies. P. 8} Sept.

A food & wellness journal published by Outpost Natural Foods




YOUR CO-OP It’s time to take the Eat Local Challenge!

* Malcolm McDowell Woods

From the editor W

hen I became editor 16 years ago, I made special note of the magazine’s name. Exchange: A give and take of ideas and opinions.

Stephanie Bartz photo

An evolution Our publications are changing - to keep up with you. NOTES ABOUT THIS ISSUE – AND OTHER PRESSING ISSUES Malcolm has been editor of the Exchange since 1994, teaches at UWM and has been a freelance journalist for more than twenty five years.

An exchange it has been. I have heard from many readers over the years with complaints, praise, questions and story ideas. I’ve met many fine local business owners and operators who have become part of our community by partnering with us as advertisers. I hope the articles, columns and photos we have printed over the years have helped create a more robust conversation and that you have found useful information on these pages. But hidden within Exchange is the word “change.” And change has been a constant here, too. The magazine changed a lot in the past 16 years, as has our world. E-mail has replaced fax (which had replaced mail) as the most common form of submissions. Ads arrive as computer files. The publication goes to the printer not as a stack of waxed pages but as a digital file. The magazine moved from black and white to a single additional ink color each month to full color. Another publication appeared, the Natural Choice Directory, with ten annual editions created. And Postscript, our blog, appeared several years ago and is still running strong, generating almost 20,000 site visits. The Exchange has changed and so has the world. The onset of the Internet and the increasing role of digital information channels in our lives have had a tremendous impact on print media all over the world. The way we consume information has been forever altered. People get news from myriad sources, some from print, some from television and a lot from online. As a result, many

Calendar: Wednesday, Sept. 1. Unclassifieds: Wednesday, Sept. 8. All deadlines are at noon.

September 2010

But our exchange is ongoing and more vibrant than ever. Join the conversation online. You’ll find blogs, recipes, news items, sales info – an entire community. Many of the faces you recognize from the pages of the magazine and the aisles of the three stores are already online, carrying on a dialog about good food. Join in and sign up for our enewsletter. Miss print? Don’t worry, we’re not abandoning print. We’ll debut a new publication in the stores early in 2011 that we think you’re going to love. And we’re already planning a new, enhanced version of the Natural Choice Directory for 2011, too. Changes. They just keep coming. I hope you’ll find our new website and publications exciting – and that the Exchange has whet your appetite for the main course.

{ feeding a sustainable community } SEPTEMBER 2010

Volume XL Number 9 Copyright © 2010 Outpost Natural Foods ISSN 0748-8394

Available at 300+ locations in SE Wisc!


Those changes have been felt here, too. As managers of this cooperative, our mission has been to determine how best to respond to those changes and to serve the 15,000 owners of the cooperative and our larger community of readers. We’ve pondered and planned and strategized and we have a new communications plan that really excites us. You’ll be hearing a lot about it in the next several months. Our first step, however, is to bid farewell to an old friend. Next month’s October issue will be our final edition of the Exchange magazine.


OCT DEADLINES Ad space: Wednesday, Aug. 24. Ad copy: Wednesday, Sept. 1.

print publications have seen drops in advertising revenue and declines in readership.



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

Eat local challenge

contents SEPT./10

… take two weeks to reflect on where your food comes from. pg. 22

Celebrate National Organic month at your co-op Our co-op consistently offers one of the largest year-round selections of fresh organic produce in our area! pg. 32

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

In an ideal world… Milwaukee Empty Bowls pg. 37

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

EASTSIDE 100 E. Capitol Dr. 414.961.2597

WAUWATOSA 7000 W. State St. 414.778.2012

BAY VIEW 2826 S. Kinnickinnic Ave. 414.755.3202

Store hours: 7 a.m. to 9 p.m. daily.

September 2010 3

{ feeding a sustainable community } << 42

contents SEPT 10


dining well in milwaukee






Where to find our columnists this month

The Eat Local Challenge How local can you go? Harvest time ought to help you meet this annual challenge.

Coming & goings

A bit of New England on the lakefront and a California surf vibe on Water Street. Where are we again?

Wisconsin Foodie

Local show celebrates the state’s field-to-plate foods. P. 42


<< 40 YOUR BODY * Pantry Raid

The docs, the foodies and the locals our list of the best food films ever. P. 8

Apple of our eyes: Delicious apples arrive just in time to warm up our autumnal days. Diana Sieger & Carrie Rowe. P. 12

Listen Local

* The Budget Gourmet

Films for Foodies

Milwaukee indie radio stations keep the sounds of a diverse community alive. P. 40

* Baloney on Wry

It’s personal: Appreciating the true value of an object. Kathi Gardner. P. 52

YOUR PART Calendar of events Things to do this month. P. 18


September 2010

Can it: Preserving the tastes of summer is easier than you may think. Annie Wegner. P. 16

* Simply Health

Hot dog: Humble pigs in a blanket get a health makeover. Judy Mayer. P. 56

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


Editor Malcolm McDowell Woods Assistant Editor Liz Setterfield Ad Rep Gail Vella Production Manager Anu Skinner Editorial intern Marit Harm


7:30 a.m. to 3:30 p.m., Monday through Friday 205 W. Highland Ave., Milwaukee WI 53203 414.431.3377 • FAX 414.431.4214 Circulation: 30,000

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


The Exchange online: Keep updated about the issues between issues

Wauwatosa debuts Village Green Fair alongside farmers market in September


he Village of Wauwatosa Business Improvement Business (BID) is organizing the first ever Village Green Street Fair to be held Saturday, Sept. 25 from 10 a.m. to 6 p.m. The festival will bring together exhibitors, entertainers and speakers to inform and educate the public about the green movement and lifestyle. There are a variety of events and activities planned for all ages. The Tosa Farmer’s Market will be held as usual from 8 a.m. to noon, and live music, a fashion show, children’s area and activities such as yoga, Zumba and a bike ride will be going on throughout the day. There are two different speaker series planned: A “Green” series and a “Healthy Living” series. Lecture topics, given by community experts, will include vegetable gardening, the locavore movement, biking, and local the Green Fair will feature companies and exhibitors with demonand healthy cooking. Throughout the fair area, there will be strations about sustainable lifestyle choices, as well as vendors companies and exhibitors with demonstrations about sustainable lifestyle choicand artisans selling green, eco-friendly and organic products and es, as well as vendors and artisans selling green, eco-friendly and organic products. There will also be food and tasting demon- food and tasting demonstrations from local restaurants. strations from local restaurants. surely make for a full and enriching three Executive Director of the Wauwatosa BID, complete schedule of events visit www. days. Centered around the theme “BuildKathy Ehley, says the fair will draw upon ing the Good Food Revolution,” the conthe green elements brought to the village — Marit Harm ference will showcase the best practices by its businesses: “Many of our restauand principles in sustainable agriculture rants secure their produce and meats from Growing Power plays host that have been developed to date and the local growers and have seasonal menus. innovations underway that will grow a Many of our retailers have merchandise to international conference healthier tomorrow. that is made from sustainable, recycled on urban farming or reused materials. We have a hardware More than 2,000 participants are expected store and a window supplier that can to attend. Scheduled events include speakn exciting event for the urban agrihelp with energy efficiencies. We have a ers, breakout sessions, panel discussions, culture movement will be held at the gently used children’s clothing retailer and workshops, exhibits and, of course, local a printer cartridge recycler. We have Out- Wisconsin State Fair grounds from Sept. food and entertainment. 10 to 12. Milwaukee’s Growing Power will post Natural Foods. Many of our customhost the National-International Urban and Speakers will include: ers are local residents who walk to our businesses. It just seemed like a natural fit Small Farm conference in partnership with Will Allen, Growing Power Founder and to have a community event like this one.” the third annual Growing Food and Justice CEO for all Initiative (GFJI) Gathering. Grace Lee Boggs, social activist, on the Ehley hopes that attendees walk away topic “Urban Agriculture in Detroit: From armed with tips and information on living The two events are being held in concert Rust Belt to Green Belt” a greener life that they can put into prac- with one another, with activities combined, making it easy for visitors to attend tice immediately. both events. This collaborative spirit will For more information and to view the


continued on page 54


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September 2010 7

<your community>

films for foodies

The docs, the foodies and the locals: Our list of the best food films ever

“No form of art goes beyond ordinary consciousness as film does, straight to our emotions, deep into the twilight of the soul.” — Ingrid Bergman By Liz Setterfield


t Outpost, we love food and we love films, and so it follows that we get positively giddy over films about food. Did you know we frequently host screenings? Our summer film fest wrapped up in August with the documentary “Food Fight” at the Times Cinema in Wauwatosa.

In September, the filmies have their turn. Milwaukee Film launches its annual festival on Sept. 23 and will present more than 150 titles from around the globe at three select cinemas in the area. One film that made the early cut is a Tony Shalhoub comedy called Feed the Fish, filmed in Door County and featuring that crazy Wisconsin tradition, the Polar Bear Plunge. There are few things in life more deserving of awe, curiosity and mild merriment than the sight of half-naked people running into a frozen lake for no good reason. We’re expecting this one to be popular! More on Feed the Fish later… continued on page 46


September 2010

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September 2010 11

<your body> * Diana Sieger & Carrie Rowe

Pantry raid! P Stephanie Bartz photo

Apple of our eyes Delicious apples arrive just in time to warm up our fall days.

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

leasantly cool evenings on the porch, yellow school buses, bright-eyed kids heading back to class, a blessed absence of mosquitoes and the first blush of brilliant reds and golds soon to grace the limbs of the oaks and maples that shaded us through the summer. Yep, we are Wisconsin girls through and through, truly smitten with autumn and all its bounty. Our toes really start to curl when the first crop of local apples starts arriving by the wooden crateful. There really isn’t anything like a tart, crisp apple recently plucked from its branch to remind you how lucky you are to live in Wisconsin at this time of year. And how about the versatility? Sweet and savory dishes alike simply shine when apples are invited into the mix. Might we suggest caramelized apples and onions dolloped on top of a thick-sliced pork chop or a steaming cup of hot apple cider simmered with cinnamon sticks and cloves (add a splash of whiskey if you’re feeling sassy). And when your trip to the apple orchard ends with a trunk bursting with fruit, homemade applesauce just can’t be beat. From your morning oatmeal to a warm bowl of apple crisp before bed and everything in between, autumn provides a seemingly endless apple smorgasbord. It is one of the most ancient and beloved of all foods; humans have been admiring and consuming apples for thousands of years, since around 6500 B.C. as a matter of fact. Nearly bursting with antioxidants, phytonutrients, fiber and complex carbohydrates (those are the good kind of carbs), apples are truly one of nature’s most nutritious creations. And although apples are in season during autumn months, they will keep for about a year when stored between 33 and 38 degrees, conveniently enough the temperature settings of our refrigerators. And please don’t bother peeling your apples – almost half of the vitamin C is contained in the skin as well as a good amount of insoluble fiber, flavor and aroma.

Diana Sieger, Outpost’s visual merchandising manager, is a recovering food snob who is always anticipating her next meal. She thinks a good pantry should feel like a shopping trip in your own house! Carrie Rowe, Outpost’s merchandising and promotions assistant, wishes there was organic kibble for people. If it’s simple, healthy, packed with nutrition and comes in a bowl, she’ll eat it.


September 2010

Slap it together apple crisp Serves four to eight, depending on how well you share The first bushels brought into the co-op get us so giddy we tend to buy a little more than our pantries and refrigerator drawers can sustain — but that’s nothing an apple crisp won’t fix. While we prefer a tart apple variety for our crisp, any apple or fruit combination will work here. It took a bit of effort to write down our typical “slap together” version, because it’s rather intuitive. Feel free to tweak this and make it your own!

Filling: 5 or 6 apples, cored and chopped (don’t you even think about peeling them!) 1/4 cup finely chopped pecans 1 tablespoon fresh lemon juice 1/2 cup brown sugar If you have some peaches, raspberries or blueberries sitting around, go ahead and throw them in as well. Topping: 3/4 cup all purpose flour 1/3 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons chilled butter, cut into pieces 1/4 cup coarsely chopped pecans, optional 1. Preheat oven to 350°. 2. Butter the bottom and sides of a 9x12 glass baking dish. 3. Combine all the filling ingredients and pour into prepared baking dish. 4. For the topping, mix flour, brown sugar, cinnamon and salt in a large bowl. Add in butter, combining with your fingers until you get peasized lumps. 5. Stir in pecans if using and sprinkle over apple filling. Pat down gently and spread topping to edges of baking dish. 6. Bake for 35 to 40 minutes until bubbly and golden brown. Cool 10 minutes and serve with vanilla ice cream or a scoop of thick Greek-style yogurt.

Baked oatmeal Don’t think we wouldn’t eat crisp for breakfast, because we most certainly would. But if it was all gone by sunrise, baked oatmeal studded with apples would be a good substitution. Serves four

2 cups quick oats 1/3 cup brown sugar 1/3 cup raisins or fruit of choice (optional) 2 tablespoon chopped walnuts or pecans 1 teaspoon cinnamon 1/2 teaspoon ground ginger freshly grated nutmeg 1 teaspoon baking powder 1 1/2 cup skim milk or soy milk 1 apple, cored and grated or diced 2 tablespoons butter, melted 1 large egg, beaten 1 teaspoon vanilla 1. Mix the first 8 ingredients in a medium bowl. 2. In another bowl, combine the rest of the ingredients. Pour wet ingredients into dry ingredients and mix well. 3. Pour into square baking pan and bake at 375° for 20 minutes. Serve with a large dollop of plain or vanilla yogurt.

Hot cider (and then some) On a cold blustery day, nothing warms you to the core like a nice hot mug of cider. Nothing that is, except hot cider and whiskey. We’re talking the epitome of sophistication here: Cider, whiskey, star anise, fresh ginger and even an apple slice perched on your mug. Serves 12

1 gallon apple cider 10 whole cloves 2 strips orange peel (about 2 inches long) 4 whole star anise 1 cinnamon stick 1 inch piece of fresh ginger, thinly sliced 24 ounces whiskey (or Calvados or dark rum) thinly sliced apple for garnish 1. We throw the cider and spices in a stockpot to get this started, but for more refined parties (not the Packer game) stuffing your spices into a tea ball results in a less rustic presentation. Bring everything except the whiskey to a boil and simmer for 10 minutes. 2. Remove from the heat and add the whiskey, let steep with the spices for 10 more minutes before serving. Garnish mugs with a thin slice of apple and let the warming begin.

Apple chutney Makes about eight servings This deliciously versatile little creation is the result of an evening of pantry and refrigerator raiding and was thoroughly scarfed down with a bottle of Grenache and a meal of goat cheese and crackers. Since then it has enjoyed the company of many friends and family members, and been served with baked chicken, tofu and pork. We’ve also been known to grab a spoon and eat it out of the jar. You know how we roll.

1 tablespoon olive oil 1/4 medium onion, finely chopped 2 cloves garlic, finely chopped 2 tablespoons finely chopped fresh ginger 1 cup fresh orange juice 3 tablespoons brown sugar 1 tablespoon honey 5 large apples, cored and chopped 1 teaspoon ground allspice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1. Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about five minutes. Add the garlic and ginger and cook for one minute. 2. Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer. 3. Stir in the apples, allspice, and salt and pepper, cover, and cook for five minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes. 4. Store in a clean glass jar with tight fitting lid for seven to ten days. It won’t last that long, we promise.

Grocery List butter lemon milk or soy milk eggs cider oranges fresh ginger

Pantry List apples pecans or walnuts brown sugar flour ground cinnamon whole cinnamon sticks salt quick oats raisins ground ginger nutmeg whole cloves star anise allspice baking powder vanilla whiskey olive oil onion garlic honey salt pepper

To the apples of our eyes down at WMSE — when we say we’re smitten by apples, naturally we mean you, too. Whether we’re making a batch of apple crisp or glug-glug-glugging the whiskey into our hot cider, WMSE is in the kitchen with us. See if your apples taste just a little sweeter, tune into 91.7 or stream online at

September 2010 13

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September 2010 15

<your body> * Annie Wegner

The Budget Gourmet A

s I planned my column for this issue thinking about September and community, two things immediately came to mind: tomatoes and canning. I feel it’s the perfect way to combine the finest fruits of the season with a communal effort to preserve them all for the winter.

Stephanie Bartz photo

Fresh & colorful When it comes to tomatoes, fresh and red is great, but don’t stop there — embrace the greens and yellows, and try canning them, too

LOCAL & SEASONAL FOOD FINDS WITH A PROFESSIONAL FORAGER & CHEF When she’s not cooking or preserving, Annie’s in her urban garden. She loves to work with her hands and enjoys reading, knitting, sewing, and spending time outdoors. Check Annie’s blog:

September 2010

Since tomatoes now come in a rainbow of colors, I have provided recipes for using at least red, yellow and green. I love to save the orange, purple, and burgundy ones for fresh salads so I can appreciate the amazing colors. The following preserving recipes were adapted from the “Ball Complete Book of Home Preserving.” (If you haven’t yet learned this domestic skill, take a course at one of the many locations now offering classes — the Urban Ecology Center, St. Matthew’s Lutheran Church in Wauwatosa, and the Fondy Farmers Market.)

Honeyed yellow tomato butter Makes about three 8-ounce jars These preserves are similar to the plum sauce used in Japanese cuisine. Use them for dipping chicken or as a glaze for grilled fish. Preserved in small jars, these make ideal host gifts along with a recipe for their use in an entrée.

5 pounds yellow tomatoes, cored and quartered 1 1-inch piece peeled ginger root (see note) 1 tablespoon whole allspice 2 cinnamon sticks (each about four inches), broken into pieces 2 cups granulated sugar 1 cup liquid honey In a large stainless steel saucepan, crush tomatoes with a potato masher. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until tomatoes are soft 20 to 30 minutes.



With the weather we had in late spring and early summer, I put my money on an abundance of these long-awaited, late summer delights. Now it’s time to gather your friends who don’t mind spending time in a hot, steamy kitchen — or don’t mind wrangling the kids or pets to keep them away while the kettle is boiling. Preserving parties can be a great way to learn or share a new skill, make lighter work of a hopeful bumper crop and, of course, sip some wine or beer while you wait for your jars to process. There’s something in it for everyone, even if they don’t want to get their hands dirty. The best part is divvying up the final product.

Photo from Annie’s blog:

Working in batches, press tomatoes through a food mill or sieve to separate pulp from skin and seeds. Compost skin and seeds. Measure eight cups of tomato pulp. Meanwhile, tie ginger root, allspice and cinnamon sticks in a square of cheesecloth, creating a spice bag. In a clean, large stainless steel saucepan, combine tomato purée, sugar, honey and spice bag. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and mounds on a spoon. Discard spice bag. Meanwhile, prepare canner, jars and lids. Ladle hot butter into hot jars, leaving 1/4 inch of headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove jars, let them cool at room temperature. Check the seals, label and store. Note: If you’ve never tried peeling ginger root with a spoon, you must experience the ease. With the bowl of the spoon toward the ginger, scrape down the root, taking off just the outer skin; there is very little waste. Add the skin to your vegetable scraps for making basic vegetable stock.

Bruschetta in a jar Makes about seven 8-ounce jars To me, the taste of summer is fresh basil, especially when it’s paired with tomatoes. Who doesn’t love bruschetta? Now you can savor local tomato flavor all year by preserving them as bruschetta topping. This makes a great last-minute appetizer as well as a fine gift.

5 cloves garlic, finely minced 1 cup dry white wine 1 cup white wine vinegar 1/2 cup water 2 tablespoons granulated sugar 1/4 cup fresh basil, chopped 1/4 cup fresh oregano, chopped 2 tablespoons balsamic vinegar 9 cups chopped, cored plum tomatoes (see note below)

As a pizza sauce, the olive oil adds a delicate crispiness to the crust.

2 pounds green tomatoes 1 cup extra virgin olive oil 4 large garlic cloves, minced 1/2 teapsoon hot red pepper flakes salt and pepper to taste 1. Combine all ingredients in a stockpot and cook down until the tomatoes are soft. 2. Transfer to a blender and blend until smooth. This will be a very silky sauce that is good over pasta, in lasagna or turned into a soup. It freezes well.

Curried green tomato soup Makes four to six servings

I developed the following recipe not only to use all of this green tomato “sauce,” but also to incorporate one of my favorite spices: Prepare canner, jars and lids. curry paste. The color of the soup is like that In a large, deep stainless steel saucepan, of butternut squash so for someones who’s combine garlic, wine, wine vinegar, water, never tried this, the first bite is surprisingly sugar, basil, oregano and balsamic vinegar. tart considering the sweet soup your eye Bring to a full rolling boil over high heat, might expect. stirring occasionally. Reduce heat, cover and boil gently for 5 minutes, until garlic 2 tablespoons grapeseed oil or other highis heated through. Remove from heat. heat cooking oil Pack tomatoes into hot jars to within a 2 large carrots, peeled and medium diced generous 1/2-inch of top of jar. Ladle hot 1/2 large yellow onion, diced vinegar mixture into jar to cover toma2 stalks celery, diced toes, leaving 1/2-inch headspace. Remove 1 quart green tomato sauce (see recipe air bubbles and adjust headspace, if above) necessary, by adding hot liquid. Wipe 1-2 cups vegetable stock, depending on rim. Center lid on jar. Screw band down desired thickness until resistance is met, then increase to 1 tablespoons red curry paste, diluted in 1 finger-tight. T. water Place jars in canner, ensuring they are salt and pepper to taste completely covered with water. Bring to a whole milk yogurt for garnish boil and process for 25 minutes. Remove jars, let them cool at room temperature. 1. Heat oil in a small, hot stockpot. Check the seals, label and store. 2. Sauté carrots, onions, and celery until Note: Plum tomatoes work best because slightly soft, about five minutes. they are firmer and hold their shape in 3. Add green tomato sauce and vegetable processing. It’s not necessary to seed or stock and cook until vegetables are comdrain them. If using globe tomatoes, chop pletely soft, about 10 minutes. and drain in a colander over a bowl for 30 4. Purée in a blender or food processor. minutes. Use the liquid for juices, cock5. Add additional stock if desired. tails, soups, or homemade dressings. 6. Add the curry paste and additional seaGreen tomato sauce soning as needed. This recipe was adapted from Janet 7. Serve with yogurt garnish. Fletcher’s “Fresh from the Farmers Market.” Makes about one quart. I make this sauce every year when the first killing frost is imminent. Gather up your still-green tomatoes and throw them into a big kettle; use them before you lose them!

Local sources:

Tomatoes: I can’t begin to name my favorite local tomato grower so I won’t try for fear of accidentally excluding someone. You can find these beauties at every late summer farmers market or your local co-op. Green tomatoes: If you’re looking for green tomatoes, here’s an opportunity to do some gleaning —picking what’s left after the harvest (or, in this case, saving what might get frosted). If you don’t have a garden, talk to your friends, neighbors or favorite farmer at the end of the season and see what they might let you pick. Urban honey: Walnut Way Conservation Corp., 2240 N. 17th St., Milwaukee, (414) 264-2326,, Larry Adams (head beekeeper). Walnut Way is a resident-led development organization serving Milwaukee’s central city. The group has vegetable gardens, a peach orchard and urban beehives and is an amazing arena for urban gardening education. Visit the Walnut Way stand at the Fondy Farmers Market. Grapeseed oil: Oskri Organics, 528 E. Tyranena Park Road, Lake Mills (920) 648-8300, Oskri Organics is a supplier and manufacturer of natural foods products. Their grapeseed oil and other oils can be found at Outpost Natural Foods. Check their website for additional locations. Yogurt: I know I’ve named them before, but they are absolutely my favorite local yogurt: Sugar River Dairy, N7346 County Highway D, Albany, (608) 938-1218. This is a family-owned and operated farm producing fresh, small batch yogurt with milk from a single local dairy farm. Their cows are pastured and rBGH-free. Their plain whole milk yogurt has a balanced flavor and creaminess; it can be enjoyed without any embellishment or as a garnish to soups or used in sauces. It can be purchased at Outpost Natural Foods. Local eating hint: As you’re planning how to utilize the tomato harvest, think about preserving in lots of small jars so you have a ready supply of holiday gifts or something to offer your gracious hosts at gatherings. Quarter-ounce sized mason jars are available wherever you find canning jars (local hardware stores, grocers or Farm and Fleet). There are also decorative jars and accessories at www.

September 2010 17

The Art of Food Sept. 25, 6 p.m. Wine, Hors D’Oeuvres, Music and Art. Proceeds support local food projects. Lynden Sculpture Garden, 2145 W. Brown Deer Rd., River Hills. Sponsored by Slow Food WiSE. <>

Mount Mary Starving Artists Show. Sept. 12.

Lectures & Seminars

Sept. 10 events Activities


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



September 2010

Eat Local Challenge Information, Jamie Ferschinger, 964-8505. • Sept. 1, 10 a.m. Celebrate at Westown Farmers Market. • Sept. 8, 6 p.m. Friends of Real Food, Urban Ecology Center. • Sept. 11, 9 a.m. Fondy Farmers Market Local Food Festival. • Sept. 14. Plenty: Eating Locally on the 100-mile Diet Book Discussion. Urban Ecology Center. Homeless Vets Benefit Sept. 4, 7 p.m. A fund-raiser with raffle, prizes and entertainment to benefit Milwaukee homeless veterans. Derry Hegarty’s Irish Pub, 5328 W. Bluemound Rd. <> Milwaukee Area Resources for Vegetarianism Potluck dinners. Friends Meeting House, 3224 N. Gordon Pl. 962-2703. • Sept. 5, 5 p.m. Summer Salads. • Oct. 3, 5 p.m. Alkaline/Acid Diet and Health Discussion. Monarch Migration Launch Sept. 7. Presentation including facts about the Monarch butterfly and its amazing journey, a guided tour and butterfly release. Monarch Trail Head, 9480 W. Watertown Plank Rd., Wauwatosa. AIWF Milwaukee Chapter’s Anniversary Dinner Sept. 14, 6 p.m. Chefs Sandy D’Amato and Justin Aprahamian recreate the original seven-course Inaugural Dinner with paired wines. AIWF benefits the Milwaukee community through its educational, social, health and leadership opportunities. Sanford Restaurant, 1547 N. Jackson St. Reservations required, 453-2012. Hank Aaron State Trail Tour Sept. 19, 1 p.m. Stroll along the Menomonee River to see acres of restored land planted with native trees, grasses and forbs. Enter east of Miller Park Stadium on Canal St. Recycle Your Plastic Nursery Pots Sept. 23 to 25, 9 a.m. Bring any size or color, cleaned, plastic nursery pots with recycing number 2, 5 and 6 to the southeast corner of Boerner Botanical Gardens parking lot. Also accepting polystyrene cell packs and trays, hanging baskets, plastic edging, poly film and plastic fertilizer and mulch bags. 525-5601. Walk for Farm Animals Sept. 25, 11:30 a.m. A fund-raiser for the Farm Sanctuary which provides lifeling care to rescued farm animals and educates people about the realities of factory farming. Bradford Beach at North Point, 2400 Lincoln Memorial Dr. 520-9395.

The Benedict Center and the Justice System Sept. 1, 12:30 p.m. Sponsored by the Older Women’s League. Washington Park Senior Center, 4420 W. Vliet St. Shalom House 1872 Shalom Dr. West Bend. 322-6802 • Sept. 1, 6, 7 and 29. Speaking Peace. A workshop on non-violent communication. • Sept. 7, 21 and 29. Change Your Water, Change Your Life. Kangen water 30-day challenge. • Sept. 7, 6:30 p.m. Learn to Tend Your Dreams. • Sept. 8 and 21. Ahaa Learning Circle. Empower and support your ability to remain uplifted. • Sept. 8 and 28. A Road Map to Spirituality. • Sept. 15, 10 a.m. Centering Prayer. • Sept. 15, 6:30 p.m. Knights of the South Bronx. Spiritual Cinema. • Sept. 19, 1 p.m. Enneagram Workshop. • Sept. 21, 6 p.m. Building Community. • Sept. 22 and 29, 10 a.m. Quieting the Mind: Listen with the Ears and Heart. • Sept. 22, 6:30 p.m. Taking Your Life from Ambition to Meaning. Film viewing. Theosophical Society 1718 E. Geneva Pl. 962-4322. • Sept. 1, 7 p.m. The Creative Mind. • Sept. 8, 7 p.m. The Theosophical Movement and its Importance. • Sept. 15, 7 p.m. The Theosophical Order of Service. • Sept. 22, 7 p.m. Robert Burns: Poet and Theosophist. • Sept. 29, 7 p.m. Judaism From the Eyes and Voice of a Cantor. Free Guided Meditation Sept. 2, 7:45 p.m. The Yoga Society, 2410 N. Farwell Ave. 273-1621. (See ad page 57) Free Introduction to Iyengar Yoga Sept. 5, 1 p.m. Openings for 20 people. Riverwest Yogashala, 731 E. Locust St. 963-9587. Center for Spiritual Living • Sept. 5, 12, 19 and 26, 10 a.m. Meditation. • Sept. 5, 12, 19 and 26, 10:30 a.m. Celebration and Youth Program. • Sept. 13, 6:30 p.m. The Spiritual Path: An Introduction to Science of Mind. GreenSquare Center for the Healing Arts 6789 N. Green Bay Ave., Glendale. 414-292-3900 Ext. 203. <> (See ad page 38) • Sept. 7, 6:30 p.m. Nutrition, Neurotransmitters and ADHD. • Sept. 8, 6:30 p.m. Lotus Heart Meditation. • Sept. 9, 5:30 p.m. Beyond Meditation. • Sept. 9, 6:30 p.m. Reiki Circle Free Gathering. • Sept. 10, 8 a.m. Yoga Teacher Training. • Sept. 13, 6:30 p.m. Food Sensitivities. • Sept. 15, 6:30 p.m. Rhythm of Life Meditation. • Sept. 17, 9:30 a.m. Reiki 1. • Sept. 19, 1 p.m. Create Your Own Spirit Doll. • Sept. 20, 6 p.m. Art Therapy Class. • Sept. 22, 6 p.m. Live Green with Essential Oils. • Sept. 22. 7:30 p.m. Light Weight Wellness. Free. • Sept. 24 and 25. Karuna Reiki. • Sept. 30, 6 p.m. Women’s Full Moon Circle. Your Sacred Journey 10946 W. Forest Home Ave., Hales Corners. 529-5915. (See ad page 55) • Sept. 8, 6 p.m. Spirit Message Circle. • Sept. 11, 10 a.m. Psychic Fair.

• Sept. 13, 6 p.m. Reiki Level 1. • Sept. 14, 6 p.m. Feng Shui and Altars. • Sept. 16, 23, 30, Oct. 1 and 7. Becoming the Captain of Your Own Ship. • Sept. 18, noon. Transfromative New Thoughts Playshop. • Sept. 20. Sensitive Person Workshop. • Sept. 21, 6:30 p.m. Forgiveness. • Sept. 27, 6 p.m. Reiki Level 2. • Sept. 28, 6:30 p.m. Are You Breathing Correctly? Kindred Spirit Center 2312 N. Grandview Blvd., Waukesha. 262-544-4310. • Sept. 8 and 22, 6:45 p.m. Love Your Life. • Sept. 26, 1 p.m. Hapi Drum Higher-Self Meditation. The Healing Place 10500 N. Port Washington Rd., Mequon. 262-241-5056. (See ad page 39) • Sept. 9, 6:30 p.m. Learning to Live in the Light. • Sept. 11, 10 a.m. Mind Power Study. • Sept. 11, 10 a.m. Commanding Wealth Circle. • Sept. 18, 1 p.m. Spirtual Belief Discussion. • Sept. 23, 6:30 p.m. The Loving Heart. • Sept. 24, 6:30 p.m. Drum Circle. • Sept. 25, 10 a.m. Reiki 1. • Sept. 25 and 26, 10 a.m. Mind Power Seminar. • Sept. 26, 10 a.m. Reiki 2. • Sept. 30, 6 p.m. Native American Ceremony Fall Equinox. Milwaukee Shambhala Center 2311 N. Oakland Ave. 277-8020. (See ad page 10) • Sept. 10 and 11. The Art of Being Human. • Sept. 22, 29, Oct. 6, 7 p.m. Meditation in Everyday Life. Transformations 4200 W. Good Hope Rd. 351-5770. • Sept. 13, 7 p.m. Living Your Purpose. • Sept. 18, 9 a.m. Energy Release and Body Types in Breathwork. • Sept. 19, 9 a.m. Touch and Movement in Breathwork. • Sept. 24, 7 p.m. Introduction to the Personal Integration Program • Sept. 25, 2 p.m. The 7-fold Path to Health and Happiness. Mini Very Basic Introduction to Massage Sept. 13, 1 p.m. Blue Sky Educational Foundation, 350 Double Tree Ln., Grafton. 262-692-9500. Kanyakumari Ayurveda 6789 Green Bay Ave., Glendale. 755-2858. • Sept. 16, 6 p.m. Intro to Meditation • Sept. 21, 6 p.m. Intro to Vegetarian Cooking. • Sept. 24 and 25. Women’s Health: Forever Beautiful, Balanced and Blissful. HeartSpace 122 Green Bay Rd., Ste. 110, Thiensville. 262-242-6521. • Sept. 16, 7 p.m. Middle Eastern Belly Dance. • Sept. 17, 5:45 p.m. JourneyDance. Rolf Institute Training Sept. 16 to 19. An accelerated class designed for trained massage therapists, physical therapists and other bodywork and healthcare practitioners. Yogasylum, 3815 N. Brookfield Rd., Brookfield. 262-781-8102 DIY Sewing Workshop Sept. 18, 9 a.m. Explore creative re-use through recycling of used clothing. Milwaukee Sewing Machine, 7226 W. Greenfield Ave., West Allis. Information, Mary Herro, 443-6444. Wellness Counseling Milwaukee 260 Regency Ct., Brookfield. 588-096. • Sept. 23, 6:30 p.m. Emotional Freedom Technique. • Sept. 27, 6:30 p.m. Drug-Free Approach to Anxiety Relief. Spring Forest Qigong Level 1 Sept. 25, 9 a.m. Spring Forest Qigong is a simple, efficient and effective method to help you heal physical and emotional pain and enhance the quality of your life. One Qigong Center, 2006 E. Thomas Ave. 455-1324. <>

Help and Healing Sept. 27, 7 p.m. An introduction to Bruno Groening’s teachings. Unity Church, 4750 N. Mayfair Rd. 375-4131. Soul-Inspired Breathwork Oct. 3, noon.Tune into body messages and release blocks in emotional, mental and physical bodies. 740 Pilgrim Parkway, Elm Grove. 262-227-6243.

Performing Arts The Coffee House 631 N. 19th St. 534-4612. <> • Sept. 10, 8 p.m. Sampler Concert. • Sept. 11, 8 p.m. One Lane Bridge. • Sept. 12, 7 p.m. Mary Wacker and Friends. Benefit for Circle of Empowerment. • Sept. 17, 8 p.m. Dave Geisthardt and John Anderson. • Sept. 18, 8 p.m. Jay Bullock and Chris Head. • Sept. 24, 8 p.m. David Kaye and the Electric Mustache. • Sept. 25, 10 a.m. Milwaukee Ukulele Festival Day Event. • Sept. 26, 7 p.m. Acoustic Music/Spoken Word Open Stage. Candice Nokes and Mark Truesdell Sept. 10, 8:30 p.m. Indian Summer Fest, 200 N. Harbor Dr. 774-7119. Dames at Sea Sept. 17 through Oct. 3. Performance by Skylight Opera Theatre. Broadway Theatre Center’s Cabot Theatre, 158 N. Broadway. 291-7800. Present Music Season Opener Sept. 18, 8 p.m. Gabriel Prokofiev and Phillip Bush, guest performers. Turner Hall Ballroom, 1034 N. 4th St. 271-0711. Global Union 2010 Sept. 25 and 26, noon. A celebration of global music. Humboldt Park, Bay View. 382-6050. Sponsored by Alverno Presents. Farm Aid Comes to Milwaukee Oct. 2. Farm Aid founder Willie Nelson, John Mellencamp, Neil Young and Dave Matthews perform in benefit for family farmers across Wisconsin. Miller Park, 201 S. 46th St. Tickets, 902-4000.

Visual Arts & Media Fifth Dimension Through Sept. Katie Gingrass Gallery, 241 N. Broadway. 289-9255. All the Buzz: Insects Invade RAM Through Sept. 441 Main St., Racine. 262-638-8300. New Media at the Charles Allis Through Sept. 5. Works of James Barany, Jill Casid, Sabine Gruffat, Stephen Hilyard and Chele Isaac. Charles Allis Art Museum, 1801 N. Prospect Ave. 278-8295. Milwaukee Art Museum 700 N. Art Musuem Dr. 224-3200. • Through Sept. 16. American Quilts. • Through Sept. 26. Warrington Colescott: Cabaret, Comedy and Satire. • Through Oct. 3. Colescott’s Influences. • Through Oct. 10. Intimate Images of Love and Loss. Cedarburg Artist Guild Fall Show Through Oct. 10. Cedarburg Cultural Center, W62 N546 Washington Ave., Cedarburg. <> Mount Mary Starving Artists Show Sept. 12, 10 a.m. More than 200 juried local and national artists offering original artwork. Mount Mary College, 2900 N. Menomonee River Parkway. 256-1254.

{ Move } Exchange calories for fun 3rd Annual LaCrosse Lions Ride for Sight Sept. 11, 8 a.m. A scenic ride with family and friends through the hills of LaCrosse County. 25K, 50K, and 100K road rides and 12K and 22K family trail rides. All proceeds support ongoing Lions Club vision projects. LaCrosse River State Trail Parking Lot, County Hwy B, LaCrosse. 608-385-4089. Symons Fall Bike Tour Sept. 11, 7 a.m. Symons Fall Bike Tour has steep climbs and fast falling descents for those looking for them in the 15, 31, and 46 mile rides. Visit hilltop orchards and enjoy fresh crisp apples and cider. Looking for a beautiful, flat, out and back? The 8 mile tour takes riders on a nature bonanza, crossing creeks, traveling through meadows and under the shade of a tree-lined railroad bed. Symons Recreation Complex, 1250 Hwy. 14 West, Richland Center. 647-8522. Dylan’s Run for Autism Sept. 12, 10 a.m. Dylan’s Run for Autism was created to build awareness about autism in the Milwaukee area and to generate dollars for autism research and outreach programs. Summerfest Grounds, 200 N. Harbor Dr. 427-9345. 11th Anniversary Walk to Remember Sept. 18, 7:30 a.m. Funds raised stay in the community to benefit individuals affected by Alzheimer’s disease & related dementias. Individuals, families, teams and pets are welcome to take part. The course is wheelchair-friendly. Beloit Riverside Park, Hwy. 51, Beloit. 608-314-8500. Annual Peshtigo River Paddle Sept. 18, 10 a.m. Join Marinette County Land & Water Conservation staff for this fun event, starting at the City of Peshtigo boat landing by the municipal garage on County Road B, and ending at the County Road BB landing. There are a few canoes available for reservation, but you are welcome to bring your own equipment. Free. Peshtigo River Trail, City boat landing, County Rd. B, Peshtigo. 715-732-7784. Walk For Life Sept. 18, 8:30 a.m. Obtain pledges, enjoy the walk, and support the work of Care Net, a crisis pregnancy support center. To receive pledge forms or to register contact Care Net. Free. Eichelman Park, 6125 3rd Ave., Kenosha. 262-658-2555. Whoop It Up 10K Sept. 18, 9 a.m. A point-to-point course run along the beautiful scenic roads of Necedah National Wildlife Refuge and the Village of Necedah. The 6.1-mile stretch begins in the Refuge and finishes at the Necedah Lions Park, the grounds for the Whooping Crane and Wildlife Festival. Necedah National Wildlife Refuge, W7996 20th. St. West, Necedah. 608-565-2551. Pedal the Kettle Sept. 19, 7 a.m. The Spring City Spinners Bicycle Club sponsors this fully supported bicycle tour exploring the back roads of scenic Waukesha County. Proceeds go to help promote local bicycling and charities. Waukesha, Waukesha County. Call 414-297-9133. 5K Run/Walk for Peace Sept. 25, 10 a.m. This 5k USAT&F certified course travels along the Root River Parkway next to Whitnall Park. A free kids race will also take place as well as a raffle. Proceeds from the race will benefit the Peace Education Project, the educational wing of Peace Action Wisconsin. Root River Parkway Picnic Area #1, Hales Corners. 414-964-5158.

September 2010 19

Intro to Renewable Energy! FREE!

Tuesday, September 14, 6 - 7:30 pm Outpost Capitol Drive You are invited to a FREE introduction to 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. Contact MREA: or 414-431-0758

Composting Workshop

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

Vermicomposting Workshop

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

Get Cooking with Outpost! Flair and Fun with Local Flavors

Tuesday, September 21, 6 - 8:30 pm Wauwatosa Historical Society - Little Red Store $20 owners; $25 non-owners Good 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.

Mediterranean Kitchen

Tuesday, October 19, 6 – 8 pm Outpost Capitol Drive Mediterranean cuisine is considered one of the healthiest diets in the world, filled with dishes that feature simple ingredients like onions, garlic, tomatoes and heart-healthy olive oil. Learn to prepare a breakfast, lunch and dinner made with fresh herbs and vegetables in Mediterranean inspired recipes. Taught by Judy Mayer, DTR

Register at any Outpost location or by phone: 414.431.3377 ext. 110 For other workshop opportunities, please visit our website at Register at any Outpost location or byHours phone: (414) 431-3377 ext. 110. Labor Day For complete information on workshops, instructors, and September 6. All Outpost locations will be open regular hours - 7am – 9pm – on Monday, other workshop opportunities, please visit our website: 20 September 2010 www.outpo


Outpost Natural Foods Cooperative • September

General Manager’s Report A Very Tough Decision Becomes A Really Exciting Opportunity


hen the Outpost Exchange, in its present format first came into being some twenty years ago, I wasn’t yet Outpost’s general manager, but I can clearly recall the conversations that went on about creating a magazine, not just a newsletter for Outpost’s owners and community. The Exchange as it was called, was planned editorially by our board and staff as a monthly magazine where different points of view could be “exchanged” – concerning health, wellness, our co-op and our community. Pam Mehnert We’ve had several editors of the magazine, the longest tenure held by our current editor, Malcolm Woods, and numerous changes to the size, style, content and direction over the intervening years. I commend Malcolm, his predecessors, and all of our writers and advertisers who helped shape a publication appreciated by not only many Outpost owners, but by other readers in our community. That said, we have decided to make some changes at Outpost specifically related to the many ways we regularly communicate with you, our owners and shoppers. The October issue of the Exchange magazine will be our last issue. But let me tell you more because I think you may find this as exciting as we do. It’s no surprise to many that in this fast-paced world we live in information comes to us immediately via the Internet and social media sites like Facebook and Twitter. We’ve seen magazines and newspapers across the country either downsize the format or frequency of publication, while others have stopped publishing altogether. And while we know that one method of communicating isn’t going to meet everyone’s needs (heck, I like reading things I can hold in one hand with a cup of coffee in the other), we know the world is changing. What we’ve decided to do at Outpost is select the best tools for communicating with our 15,000+ owners and potential owners who are shopping with us, and use those communication tools more effectively. Second, we need to collect owner emails. So to start with, if we don’t have your email, go to our website and sign up for our e-newsletter on the top tab of our home page http:// That way you’ll receive the most up-to-date info on Outpost, our products, our events, and other things of interest on a regular basis. Email today is like an address or phone number was years ago – it facilitates communication more timely,

more effectively, and costs the co-op less than print and mailing. Owner emails are not shared with anyone (not given out) so they are as confidential as all the other information we already have from you. You can also email with your name, ownership number and email address. I’d also like to invite you to discover or re-discover our website. We’ve made huge changes to the way the site works and you should find it easier to get the information you’re looking for, and discover some great additional features (like my personal favorite - our recipe file) along the way. Other than face-to-face communications in our stores, we’ve determined the best and most effective way to provide owners with information is through our website. So all communication is going to happen there first. Of course, not everyone has Internet access. We are working on some new tools to communicate more frequently, especially when it comes to the products we promote. Over the years we’ve found it challenging to use the Exchange magazine as our only vehicle for publishing sales and specials. For example, we may get a special on bananas because our vendor has too much on hand, but the only way we currently have to tell people about it is through email, social media, and on our website (and yes, signs in our stores). Starting in November we’ll publish a weekly newsletter, available at our stores, filled with sales, weekly specials, information about our vendors and other important information about the co-op. This newspaper format will be less expensive for us to produce than our current magazine format, and will be mailed out seasonally (about four times a year) directly to Outpost owners. Our owner survey tells us that most owners are in the store at least once a week, so we think the newsletter will be a very good way to reach you. Another communication tool we’re planning to debut is a quarterly magazine (you can read more about this in the final issue of The Exchange coming out in October). Let me just hint a bit that the target audience will be foodies (like you) and the content will have a strong message that this is a magazine for people in Milwaukee who really, really love great food. We expect the magazine to be sold at a cover price (discounted for Outpost owners) since our focus will be on Outpost’s message and really all about food, rather than the advertising revenue we previously depended on. You know, in my 29+ years at Outpost I’ve had the honor to be part of many positive changes at the co-op. As general manager, I can say with some certainty, that many of those changes have created excitement, kept us relevant in our community, and helped us become a vibrant and profitable business. I’m hoping you’ll give us the opportunity to demonstrate that these changes are also part of what keeps you coming back for more! Pam Mehnert, general manager

September 2010 21

It’s time to take the Eat Local Challenge! Get more local! Visit these great sites for tools, tips, recipes and more! Eat Local America Milwaukee Eat Local Challenge www.eatlocalmilwaukee. org Farm Fresh Atlas of Wisconsin Look for the local regional signs when you shop at the co-op!

When? September 1 – 15 The spirit of the Eat Local Challenge is to take two weeks to reflect on where your food comes from by trying to only eat foods grown close to home. At Outpost, we define “local” as from Wisconsin – you might choose to define local as a 100 mile radius from your home or even just foods from your back yard! However you calculate the miles from farm to fork, it’s your challenge to commit two weeks to being a “locavore” the best way you can.

Why take the challenge? • You’ll be preserving our local food system • You’ll experience the amazing flavors of your hometown • It’s a fun way to learn where your food comes from – and an especially great teaching tool for kids

A: Simply somebody who eats local food!

Omminvore’s Dilemma by Michael Pollan

Oxford American Dictionary named “locavore” the 2007 Word of the Year

Fast Food Nation by Eric Schlosser

• To help you navigate your challenge pick up an Outpost Eat Local Challenge scorecard and Menu Ideas from the customer service desk at your favorite Outpost location!

Eating for Victory: Food Rationing and the Politics of Domesticity by Amy Bently Animal, Vegetable, Miracle by Barbara Kingsolver

• It’s a great opportunity to get typing or to grab a pen and keep a food journal

September 2010

Pick up one of these inspiring books at a locally owned, independent bookstore near you!

Q: What the heck is a locavore?

• You’re already shopping the co-op and farmers markets, so why not challenge yourself and share a larger experience of supporting local?


WI Eat Local Challenge

The 100 Mile Diet by Alisa Smith and J. B. Mackinnon Fields of Plenty by Michael Abelman The Pleasures of Slow Food by Corby Kummer Epitaph for a Peach by Mas Masumoto

Local Apples & Local Cheddar – Better Together!

Cedar Grove Cheese Plain, Wisconsin

Maintaining a firm commitment to excellence in cheese-making and to the environment, Cedar Grove uses innovative techniques in a state-of-the-art facility to create award-winning cheese. They were the first in the country to pledge their products to be rBGH-free in 1993. Each morning, two tank trucks collect nearly 30,000 pounds of rBGH-free milk from nearby farms. There are six licensed cheese-makers at Cedar Grove with the skills and panache to combine a drop of animal husbandry with a drop of chemistry, a smidge of artistry, and just a dash of wizardry to create several varieties of superb cheeses.


Miles to Market

One byproduct of cheese-making is whey. At Cedar Grove, the cream is separated from the whey and is churned by a nearby creamery to make butter. The rest of the whey is dried into a powder that is high in protein; it is sold directly to health-conscious customers at the cheesemaking facility. After that, all that’s left of the

milk is the water. At Cedar Grove, wastewater is biologically processed through their “Living Machine” – a working ecosystem that utilizes microbes and hydroponic plants to cleanse the water and prepare it for return to the watershed.

Cedar Grove Cheese offers tours and classes to educate the community about the fascinating art and science of cheese-making. If you’re not able to make it to Plain to visit Cedar Grove, come to Outpost to try some of their amazing cheeses.

Cedar Grove Cheddar Mild, nutty and creamy when young, Cheddar sharpens as it ages and becomes more crumbly, and some would say, more delicious. All varieties are rBGH and GMO free. Cedar Grove Mild Cheddar Cheese


Cedar Grove Medium White Cheddar Cheese – aged 3-6 months


Cedar Grove Sharp White Cheddar Cheese – aged 6-12 months


Cedar Grove Extra Sharp White Cheddar Cheese – aged 1 to 6 yrs.


Barthel’s Fruit Farm Mequon, Wisconsin Outpost Co-op and Barthel’s Fruit Farm have had a relationship for more than 25 years - in fact, other than Barthel’s Farm, we’re the only grocery lucky enough to sell their apples in the city. We think their apples are pretty special, and our shopper’s loyalty to the Barthel’s is second to none. Every crunch and every bit of juice that drips down our wrists has made us feel more connected to Bob Barthel and Nino Ridgeway’s commitment to their farm.

Celebrate at the Westown Farmers Market Wednesday, September 1 10 am – 3 pm Friends of Real Food Wednesday, September 8 6 – 8 pm Urban Ecology Center, Riverside Park Share a potluck dinner and discussion! 2nd Annual Local Food Festival Saturday, September 11 9 am – 1 pm Fondy Farmers Market Activities and fun for all ages! Book Discussion Plenty: Eating Local on the 100-Mile Diet Tuesday, September 14 7 pm Urban Ecology Center, Riverside Park An evening of laughs and lively discussion with our friends from Boswell Books! The Milwaukee Eat Local Challenge is a collaborative effort of: Fondy Market, Outpost Natural Foods, Slow Food Wisconsin, Urban Ecology Center, Westown market


Miles to Market

Check out these great events during the Milwaukee Eat Local Challenge

Nino and Bob in the Orchard.

September 2010 23

It Pays to Be an Owner!

I Love Outpost!

Owner Bonus Buys!

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!

Just for owners… Shannon with her two sons, Braxton and Cameron, outside of Outpost in Bay View.


e joined Outpost as a family in an effort to support as many local farmers and businesses as possible, as well as change our way of eating, all from one place. We were new to the whole organic lifestyle, and now have learned SO much! The kids LOVE taking the trip to Outpost and discovering new foods and how to cook them. It’s great! The employees are SO helpful and kind, too! Becoming an Outpost owner was one of the best decisions we ever made!” Shannon Barbian

weekly sales on your favorite fresh items!

You’re going to love our new website! cool new features • blogs • recipes • lots more info about your favorite co-op 24

September 2010

September 1 – 14, 2010 EQUAL EXCHANGE BROWN COW FAIR TRADE Yogurt Organic Breakfast Blend Coffee




per pound YVES Veggie Dogs

6 oz., select varieties SIMPLY ORGANIC Organic Taco Seasoning Mix

6 oz., select varieties NATURE’S PATH Organic Waffles

6 oz., select varieties RISING MOON ORGANICS Organic Pizza

1.27 oz.

7.5 oz., select varieties

11 oz., select varieties



ANNIE’S NATURALS Organic Dressing





8 oz., select varieties

10 oz., select varieties

8 oz., select varieties

7.8 oz., select varieties

BARBARA’S BAKERY Shredded Cereal

SANTA CRUZ Organic Applesauce

DOCTOR KRACKER Organic Flatbread






9.7 oz.








13-16 oz., select varieties 6 pack, select varieties the CO-OP advantage





ORGANIC VALLEY Organic Stringles Cheese





7 oz., select varieties

2.65 oz., select varieties September 2010 25

Sept. 1 – 14, 2010 EARTH’S BEST Organic Baby Food

FANTASTIC FOODS Vegetarian Entrée Mix




KASHI Organic Promise Cereal






4 oz., select varieties

10.4-17.5 oz., 2.7-10 oz., select varieties select varieties


OOBA Sparkling Hibiscus Beverage

PACIFIC NATURALS Organic Almond Beverage


12 oz., select varieties

12.5 oz., select varieties

32 oz., select varieties

4 oz., select varieties

RUDI’S ORGANIC BAKERY Organic English Muffins

SANTA CRUZ Organic Applesauce





SEEDS OF CHANGE Organic Simmer Sauce

12 oz., select varieties

23 oz., select varieties

12 oz., select varieties

25.4 oz.

TERRA Exotic Veggie Chips



EARTH FRIENDLY Liquid Laundry Detergent

16 ct., select varieties

24 oz., select varieties









6 oz., select varieties






13 oz., select varieties







100 oz., select varieties

Sale runs Sept. 1 – 14 • Some items may not be available in all stores 26

September 2010

the CO-OP advantage

Sept. 1 – 14, 2010 SEVENTH GENERATION Bath Tissue






DESERT ESSENCE Thoroughly Clean Face Wash

GIOVANNI Shampoo or Conditioner





4 pack, 352 sheets, 2-ply

.15 oz., select varieties

8.5 oz.

8.5 oz., select varieties

JASON Shampoo

NORDIC NATURALS Nordic Berries - Citrus

EARTH BALANCE Buttery Spread


16 oz., select varieties

120 ct.

15 oz.

16 oz., select varieties

WHOLESOME VALLEY Organic Cheese Slices

GLUTINO Gluten-free Bagels


BARBARA’S BAKERY Organic Granola Bars

















8 oz., select varieties

22.9 oz., select varieties

10 oz., select varieties

7.4 oz., select varieties

CLIF Organic Mojo Bar

NEWMAN’S OWN Pasta Sauce

FANTASTIC FOODS Instant Refried Beans

MUIR GLEN Organic Fire-roasted Tomatoes

10/$10 2.99 1.59 oz., select varieties


24 oz., select varieties

2/$3 7 oz.


28 oz., select varieties

Sale runs Sept. 1 – 14 • Some items may not be available in all stores the CO-OP advantage

September 2010 27

September 15 – 28, 2010 SURF SWEETS NANCY’S Organic Gummy Candies Organic Yogurt



SAMBAZON Organic Açai Juice

SO DELICIOUS Coconut Milk Yogurt

2.75 oz., select varieties

32 oz., select varieties

10.5 oz., select varieties

6 oz., select varieties

STONYFIELD FARMS Organic Squeezers

WALLABY Organic Yogurt

AMY’S Entrée Bowl

CASCADIAN FARM Organic Vegetables

8 ct., select varieties

6 oz., select varieties

9-10 oz., select varieties

16 oz., select varieties

ANNIE’S HOMEGROWN Organic Pasta & Cheese Dinner

ANNIE’S HOMEGROWN Bunnies Crackers

BIONATURAE Organic Pasta


RUDI’S ORGANIC BAKERY Cracked Wheat or Double Fiber Bread

















6 oz., select varieties

7-7.5 oz., select varieties

16 oz., select varieties

22-24 oz.

ANNIE’S HOMEGROWN Organic Fruit Snacks


CROFTER’S Organic Fruit Spread

DR. OETKER Organic Brownie Mix





4 oz., select varieties 28

September 2010

8 oz., select varieties





10 oz., select varieties

13.1 oz. the CO-OP advantage

Sept. 15 – 28, 2010 SALPICA Salsa

RICE DREAM Enriched Rice Drink





KETTLE LAKEWOOD Krinkle Cut Potato Chips Organic Pure Pineapple Juice





16 oz., select varieties

64 oz., select varieties

14 oz., select varieties

32 oz.


MARANATHA No Stir Almond Butter

MUIR GLEN Organic Pasta Sauce

NAPA VALLEY NATURALS Organic Extra Virgin Olive Oil

8.5 oz., select varieties

12 oz.

NATURAL SEA Yellowfin Tuna

NATURE’S PATH NEAR EAST Organic Optimum Cereal Rice or Couscous Side Dish Mixes








25.5 oz., select varieties

25.4 oz.


TWIST Naked Sponge




6 oz., select varieties

11-14 oz., select varieties

5-6.75 oz., select varieties 2 pack

WESTBRAE Organic Beans


YOGI Organic Tea




44 oz.

16 ct., select varieties

10-14 ct., select varieties



15 oz., select varieties



NATRACARE Feminine Care Pads


Sale runs Sept. 15 – 28 • Some items may not be available in all stores the CO-OP advantage

September 2010 29

Sept. 15 – 28, 2010 SEVENTH GENERATION Natural Paper Towels

ALBA Very Emollient Body Lotion

EMERITA Pro-gest Cream

TIGER BALM Pain Relief Ointment

per roll

32 oz., select varieties

2 oz.

18 gr., select varieties

SHIKAI Shower Gel

NEW CHAPTER SPECTRUM ESSENTIALS Every Woman’s One Daily Fish Oil - 1000 mg




12 oz., select varieties

24 tablets

250 softgels

15 oz.


FIELD ROAST Classic Meatless Meatloaf

BIONATURAE Organic Gluten-free Pasta

CROFTER’S Organic Superfruit Spread

15 oz.

1 lb. loaf

12 oz., select varieties

11 oz., select varieties

DR. OETKER Organic Cake Mix

DR. OETKER Organic Muffin Mix

DR. OETKER Organic Pudding Mix

PACIFIC NATURALS Organic Condensed Soup

16.2-17.1 oz., select varieties

14.1-16.9 oz., select varieties

3.5-4.5 oz., select varieties























EARTH BALANCE Soy Garden Spread






12 oz., select varieties

Sale runs Sept. 15 – 28 • Some items may not be available in all stores 30

September 2010

the CO-OP advantage

a c r o l tu k d Itâ&#x20AC;&#x2122;s Outpostâ&#x20AC;&#x2122;s Annual

sale Save on case lots and packs of your favorite grocery, personal care, dairy and meat items... while supplies last!

Saturday, September 11th Stores Open at 8am! All day - all three Outpost locations!

Milwaukee Wauwatosa Bay View 100 E. Capitol Drive 7000 W. State Street 2826 S. Kinnickinnic Ave. open daily


w w w. o u t p o s t . c o o p


info 414.961.2597 September 2010 31

Celebrate National Organic Month at your co-op Outpost Natural Foods! W

e’re growing, eating, home-preserving and cooking more delicious wholesome fruits and vegetables. However, biting into that apple or munching on that stalk of celery may be exposing you or your family to something that might bite back in years to come. Okay, the bad news first - pesticides and you. Small doses of agricultural chemicals may be causing lasting damage to human health. Many commonly used pesticides have direct links to endocrine disorders, autoimmune diseases, neurological and behavioral disorders, ADHD, autism and cancers. Children and fetuses are most vulnerable to pesticide exposure due to their less-developed immune systems and because their bodies and brains are still developing. And here’s the kicker - Many pesticides are present on the peels of fruits and veggies we eat whole. Peeling and washing may help reduce but not eliminate pesticide exposure. Plus, peeling may result in the loss of valuable vitamins and nutrients, especially fiber, most often concentrated in the peel. Now here’s the good news! You can reduce your pesticide exposure by almost 90 percent by choosing organic and avoiding eating the most contaminated foods.

The Dirty Dozen

The Clean 15

The following are known to contain the greatest amount of pesticide residue. Consider buying these organic instead. They are listed in ascending order, starting with the highest levels of pesticide contamination.

The following are known to have the least amount of pesticide residue. They are listed in ascending order, starting with the lowest levels of pesticide contamination.

Peaches Apples Bell peppers Celery Nectarines Strawberries Cherries Kale Lettuce Imported grapes Carrots Pears

Onions  Sweet corn  Mangoes Sweet peas Cabbage Papaya Broccoli Sweet potatoes

Avocados Pineapple Asparagus Kiwis Eggplant Watermelon Tomatoes

Download a pocket guide to the Dirty Dozen at

Look for these cool FREE apps for your smart phone! Dirty Dozen - Environmental Working Group I Like It Organic! What’s On My Food? - Pesticide Action Network 32

September 2010

Our co-op consistently offers one of the largest year-round selections of fresh organic produce in our area!

A word about organic The National Organics Standards Program, a government regulated and third party certified program that oversees organic agriculture, regulates the use of chemical pesticides, herbicides, fertilizers and fungicides. The program promotes the use of tried and true farming methods that enrich soils and supports the growth of healthy plants naturally resistant to disease and pests through non-chemical means. Certified organic farmers may only use those methods that are deemed acceptable by the program’s strict rules and regulations. Even so, some pesticide residues can show up on some organic foods, most as a result of limited exposure to air and water en route to retail outlets. Regardless, any chemical residues found on organic foods are at a minimum, if not at all. When you choose USDA certified organic, you can be certain that those foods were grown according to very specific guidelines that are consistent from one organic farm to the next, no matter how large or small.

What to ask at the farmers market Farmers markets are a great resource for getting fresh local produce into your kitchen. Not all farms are USDA certified organic. Some may say they farm sustainably or beyond organic and some may claim nothing other than “farm fresh.” If they aren’t USDA certified organic, talk to the farmer or farm stand operator and ask how they grow their crops, what kinds of farm chemicals they use and how they manage weeds. It’s always better to know.

LaRocca Winery A Pioneer in the Organic Movement!


ast year, California farmers used nearly 3 million pounds of chemical fertilizers, herbicides, and insecticides on their crops. With expert organic wine makers such as Phil LaRocca around, it’s nice to know that having a glass of LaRocca wine means that none of these artificial chemicals end up in your wine glass, or in you! But organic wines are not only made with organically grown grapes. They must also be made without the use of sulfites, a natural preservative used to keep grapes, grape juice and wine fresh. What’s the big deal about sulfites? Although natural, many people are allergic to them and suffer reactions that can vary from headaches, redness and rashes, and nausea to potentially life-threatening attacks of asthma. At Outpost we’ve offered LaRocca as one of our sulfite free organic wine options for more than 12 years, for their consistent quality and affordability. While these wines won’t keep for years in your cellar, LaRocca’s sulfite free organic offerings are an excellent value and ready to drink now!

LaRocca Cabernet –This best seller is an elegant red with hints of dark fruit such as figs, plum and blackberry. Pair with game meats, dark chocolate, or roasted Brussels sprouts. 


LaRocca Merlot - A softer red, with light notes of raspberry. Goes great with vegetable soup, veal Parmigiana, or even an onion pizza. 


LaRocca Zinfandel – Loaded with fruit flavors of berry and cherry, with spicy, peppery after-tones. Try it with pasta and red sauce, Indian fare, or hearty stews. 


LaRocca Chenin Blanc – This best selling white is loaded with melon, spice, and honey. Enjoy it with spring rolls, sushi, or even tapioca pudding. 


Save 10%

when you buy ANY four full-size bottles of wine— mix or match! (splits and final sale clearance wines not included)

From birthdays to family reunions, let Outpost Catering help you enjoy autumn! Contact Avie Cumming, catering & events manager (414) 755-3202 ext. 452

September 2010 33


Sunsweet Organic Prunes D’Noir™

Sunsweet, a farmer co-op, was founded in 1917 on the principles of fair, stable, sustainable prices for customers AND growers. Sunsweet has about 300 farmer-owners and the average farm size is just 50 acres. • Prunes D’Noir™ are super tender and have a sweet plum-like flavor! • Ounce per ounce they contain double the potassium of bananas. • A delicious source of both soluble and insoluble fiber. • Prunes contain prebiotics which naturally stimulate the growth of healthy bacteria in the large intestine • Naturally gluten free, non-GMO, no sulfites and no added sugar 7 oz.

ActivWater • Refreshing low-sugar functional beverage • No high fructose corn syrup • No artificial colors, flavors or sweeteners 19 oz.



St. Dalfour


Gourmet On The Go Meals Quick, sensible, satisfying all natural canned meals with St. Dalfour’s legendary gourmet flavor and quality. Perfect for lunches or any meal on the go! Choose from – Pasta and Vegetable, Tuna and Pasta, Whole Grain with Beans, Wild Salmon with Vegetables, and Three Bean Salad with Corn. 6.2 oz.

Outpost’s Own Homemade Chicken Sausage Not just for summer! Our delicious chicken sausage varieties are made in-house from fresh ground chicken raised without antibiotics. We blend our own herbs and spices and hand twist every batch! Some of our most popular varieties include – Brats, Italians, Applesauce, Andouille, Savory Garlic Herb and Wild Rice & Mushroom Grill em’ or use in your favorite soups, stews, and recipes. Stop by your local Outpost in September for a different variety on special each week! Regularly $5.99/lb. Sausage of the week feature price



Field Roast

Deli Slices Bold flavor with a hearty texture Pre-sliced & ready to eat • Vegan Three great varieties Lentil Sage, Wild Mushroom, and Smoked Tomato 5.5 oz.


$3.99/lb. 34

September 2010


Florajen Acidophilus

Frozen Pizza Featuring lactose-free melty, Daiya™ vegan cheese and Tofurky’s delicious ‘pepperoni’ and crumbles. Available at our Bay View and Capitol Drive locations only. 3 vegan-licious varieties - cheese, Italian sausage, and pepperoni

Baraboo, Wisconsin Discover one of the best probiotics available, produced right here in Wisconsin.

12 oz. – 14 oz.


One capsule of Florajen packs a probiotic punch equal to 10 cups of yogurt! Available in two different formulas and now a children’s version!

116 $14.99 to $28.99

Miles to Market Outpost’s Own

Coconut Macaroons Subtly sweet and covered in chocolate ganache, these classic coconut macaroons will make you swoon. Discover our hand-made-in-small-batches, version of a Mounds™ bar!

$1.49 each NEW Republic of Tea Raw Green Bush Teas Green Rooibos is lightly steamed under 115 degrees and is only minimally processed. This raw state preserves the plant’s natural live benefits and it has twice the amount of polyphenols as other teas up to 80 mg per 6 ounce cup! These health-promoting antioxidants can boost immunity and protect the body from free radical damage. Choose from five deliciously wild flavors 36 teabags


Mr. Ellie Pooh Paper The ultimate eco- paper! Did you know an elephant’s diet is all vegetarian and that the waste produced is basically raw cellulose? Elephant poop is thoroughly cleaned and processed and then the cellulose is converted into a uniquely beautiful textured Pachyderm Paper. This acid free, linen like paper can be transformed to construction paper, notepads, and cards. Check out our full selection including stationery, notepads and more!

$8.39 to $9.99

September 2010 35

Customer Service Stars!

What makes Outpost special? Let this month’s stars give you their spin! And while they’re at it, they’d like to share some of their favorite fall items from the co-op. Introducing Mark Beckwith from Capitol Drive’s Grocery Department “The department that I work in, the grocery department, I think is a part of what makes Outpost special. I believe we are very knowledgeable, and are always willing to help a customer out in anyway we can. My favorite fall item is the Spaten Oktoberfest. It is my favorite beer, and I look forward to it every time it comes out, right about now!”

Introducing Kathleen Miller from Bay View’s Bulk Grocery Department “Outpost is a special place because it is community minded. Outpost is a great place to find local, organic foods while keeping in touch with the events going on in the neighborhood. My favorite fall food is squash, especially spaghetti squash because you can use it as a healthy alternative to noodles. When the squash is cooked the long stringy strands look and act just like spaghetti noodles and are great with tomato sauce.”

Introducing Jason Fields from State Street’s Produce Department

September 2010

savor the flavor At the co-op, fresh delicious food is just the beginning. Nourish your family. Discover local foods. Connect with others and  help build a strong community. It all comes together at the co-op.

“I know Outpost is special because I used to work for a corporate chain, and find it incredibly refreshing to work for a company with values beyond the bottom line. My favorite fall food? Get ready for local apples, coming soon!”


mpletely real

Outpost Natural Foods Cooperative Eastside 100 E. Capitol Dr. • 414.961.2597 Wauwatosa 7000 W. State St. • 414.778.2012 Bay View 2826 S. Kinnickinnic Ave. • 414.755.3202

In an ideal world... … all people would have healthy locally grown food and everyone would eat off of hand-made pottery


ilwaukee Empty Bowls is an all-volunteer, non-profit organization that uses art to heighten hunger awareness and raise funds that help local food pantries and meal programs in the Milwaukee community. The basic idea is simple; we create hand-made bowls that are sold to the public at our main event in October. The bowl price includes delicious soup and bread lovingly made and donated by over 50 area restaurants and bread shops. MEB is in its 12th year and started as a grassroots offshoot of Empty Bowls, an event that began at a high school in Michigan in 1991 and has blossomed across the US and the world, raising millions of dollars for anti-hunger organizations. Since its inception, Milwaukee Empty Bowls has raised over $320,000 for our recipients. We are proud members of Our Milwaukee. I invite everyone to this year’s event on Saturday, October 9th from 10:30 – 2:00 at the MATC Oak Creek Campus (near the airport). It is a lovely way to have lunch, support your community, and take home a reminder that someone’s bowl is empty. More information can be found at our website: and we also are on Facebook, Twitter, and Linked In. What does Milwaukee Empty Bowls do throughout the year while getting ready for your annual event? Bowls are made for the event year round by professionals, amateurs, local businesses and students of all ages. For example, in the spring Murray Hill Pottery Works holds an annual “Bowl-A-Thon” in which over 800 bowls are made for the event in October. Other paintyour-own pottery shops like Art Trooper in Mequon and Glaze in Cedarburg hold glazing events, and students create bowls during the school year. We also participate in Outpost’s Alternative Gift Fair. What are your expectations for your 2010 Empty Bowls event? We hope to raise at least $30,000 that we will donate to our six recipients this year. The money donated from MEB goes directly to their food and meal programs. This year’s recipients are: Agape Community Center, The Cathedral Center, The Gathering, Friedens Community Ministries, Milwaukee Christian Center and Repairers of the Breach.

Photo by Suzanne Garr. What has been your most rewarding experience while you’ve been a part of Milwaukee Empty Bowls? The overall growth and success of the event and working with other wonderful community members who all want to help lift people out of poverty has been terrific. As a potter, I love the fact that, in 12 years, we have been able to get over 16,000 hand-made bowls into people’s homes and cupboards. A bowl is a universal object. All cultures use bowls to hold food. Potters see the bowl as a powerful symbol of nourishment, emptied and refilled over and over throughout life. The fact that each bowl is hand-made speaks to the individual touch and desire to help and to serve others. If you could have three wishes, they would be: I would like to see MEB grow and strengthen our board of directors and expand our vision. We would like to do more educational outreach in the community. Offer bowl-making events with schools, with community groups and even with clients of our recipients. Clay is a wonderful medium for all ages and skill levels. It is very rewarding to take a lump of clay and make something useful and beautiful. Please finish the sentence: “In an ideal world…” ….All people would have plenty of healthy locally grown food and everyone would eat off of handmade pottery.

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 Milwaukee Empty Bowls on Wednesdays in September.

Jean Wells, President, Milwaukee Empty Bowls. Potter by profession.

September 2010 37


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SOLUTIONS September 2010 39

<your community>

Eat local, shop local, listen local? Want to feel dialed in? These local radio stations keep the sound of Milwaukee’s diverse community alive

It may be owned and operated by an engineering and science Institute, but WMSE retains its stalwart punk rocker independence and is no shrinking violet on the social scene. The mighty 91.7 strengthens its ties to Milwaukee with the well-known festivals and events that it hosts: The Rockabilly Chili contest, the annual Food Slam fund-raiser, and the Radio Summer Camp program. This July, the radio camp culminated in the “Backyard BBQ,” a free, all-day concert in downtown’s Cathedral Square Park. Crawford tells me that WMSE was awarded a grant from the Wisconsin Arts Board for the Radio Summer Camp program, based on the merit that WMSE presented to the board — the artistic talent of local blues, jazz, and folk artists that would be represented at the festival. “The greatness is here,” says Crawford, about our local musicians, and he obviously cares about nurturing new talent, too. In August, WMSE held its first symposium for budding artists, teaching them marketing, licensing and management know-how. So what does Crawford say when asked about the best part of his job?

Station Manager Tom Crawford in his office at WMSE 91.7 Frontier Radio on the MSOE campus. Well-known for its eclectic playlists and community events, 91.7 is just one example of the kind of local voice we’re lucky to have on our airwaves in Milwaukee.

“I’m lucky. I love what I do. I’ve been here 26 years, 17 as an employee. I love that we were born at a time when conglomerates were eating up the radio stations.

By Colleen DuVall

he had to say about the local music scene and his beloved 91.7.

“It’s a gift. If this were a religion, I’d be doing God’s work,” Crawford chuckles.


Originally a “radio broadcaster’s club for fun, run by students,” WMSE began operating sometime around 1978 or ’79, achieving official status in 1981. Crawford recalls the station’s original stated goal, which has remained a constant: “To raise more money, have more of a local presence, and to be a beacon for all local music.”

upporting local businesses and artists. Supporting local farmers. Volunteering in your community. The great thing about all of these is how they strengthen the hometown. We often think of eating local and shopping local, but there’s another way to keep a distinct Milwaukee flavor alive and kicking — support the local public radio stations. This is grassroots at its old school best, and we have some of the finest public-friendly airwaves that any city could offer. Here is a spotlight on the boldest in “vintage” communications:

91.7 WMSE Frontier Radio

Perhaps one of the most formidable in local radio, WMSE certainly adds new meaning to the term “spice of life” in the sheer variety of its programming. Last month, I had the pleasure of sitting down with ever-passionate station manager Tom Crawford, and enjoyed hearing what


September 2010

Staying true to that inclusive mission, Crawford notes that there is “no prejudice against music style” at WMSE, and he gestures to what must be the largest music library in the city. The community, of course, helps support that diversity with donations, and WMSE boasts an impressive volunteer base that helps run the station 24-hours-a-day, seven days a week. Crawford and I are on the same page when it comes to the cherished ideal of the real, live night-shift disc jockey; almost a lost art form in this age of computerized programming on commercialized radio dial stops. Crawford explains that the station was founded on a “do it yourself” spirit that lives on.

89.7 WUWM Milwaukee Public Radio From Project Milwaukee and its coverage of regional issues to Lake Effect with Mitch Teich and Bonnie North highlighting stories in your neighborhood, and Saturday at the Café profiling local musicians, this stalwart station has much to offer outside of its National Public Radio programming. I was curious what sorts of changes WUWM had seen and gone through since its incarnation way back in 1964. General Manager Dave Edwards had a ready reply: “I could spend an hour or more on this subject! When WUWM began broadcasting it was largely a student laboratory. The station had one full time employee (a faculty member), was fully funded by the university and its signal didn’t even cover the east side of Milwaukee. Today, WUWM reaches more than 100,000 weekly listeners throughout southeastern Wisconsin and is funded primarily by our listeners, areas businesses and

tions. We have a staff of professional award-winning journalists, and while students continue to intern at WUWM, our focus is providing quality programming to the community.” WUWM partners with many Milwaukeeans for local input on issues, news and events. Contributing commentary comes from area journalists, professors, authors, bloggers, foodies, screenwriters, editors, scientists, executives, historians and more. The station also partners with community groups, arts organizations and others. This collaborative spirit not only helps the radio staff put out diverse, well-informed programming; it helps them afford to be able to do so. As Edwards points out, public radio relies on its community to remain viable: “Some people believe that public broadcasting is funded by the government. It is not. About 80 percent of WUWM’s funding comes from our listeners, area corporations and foundations. Without that support there would be no journalism on WUWM.”

88.9 Radio Milwaukee Although it’s the new kid on the block in local public radio, 88.9 has made a name for itself on broadband and in our fair city. Program Director Mark Keefe describes how this came to be: “Radio Milwaukee has continued to build on a strong foundation that was set forth by many community minded radio lovers who wanted to provide an outlet for Milwaukee voices, both musical and other. The desire also existed, and still exists today, to offer music and information that’s not easily found on the airwaves. Definitely, there was a plan involved when we launched, but like all good plans it has evolved into what it is today. We still have a strong local and live broadcast daily with an emphasis on issues that affect our community featured front and center — we weave public service throughout our broadcast day and year and encourage our listeners to learn about and participate in the unique events and neighborhoods that make Milwaukee one-of-a-kind.” As far as community outreach, 88.9 has quite a bit going on. From featuring local bands live in their studios on Fridays at 5:30, interviewing local business owners on the air, and featuring programming in response to listener demand.

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Friday’s Soulful Meal with Anna Lappé features local foods prepared by Chef Annie Wegner LeFort of Milwaukee. Tickets $75

Friday & Saturday: Anna Lappé, bestselling author of “Diet for a Hot Planet: The Climate Crisis at the End of Your Fork” Tickets $10 at the door; children 15 and under free.

“What Radio Milwaukee does best is communicate to the people who listen,” says Keefe. “While we are directly involved continued on page 44

September 2010 41


eating well in milwaukee


<your community> allows Milwaukeeans to become more conscious of what they’re consuming by learning the story of the food on their plates, and then seeing the benefits of eating locally. Most food travels an average of 15,000 miles from farm to fork. By opting for localized food sources and not relying on fossil fuels to transport products across state borders, or even across continents, we reduce our carbon footprint while strengthening the local economy and community. It’s also a mantra to eat seasonally. Community Supported Agriculture (CSA) farms have become a popular way for consumers to buy local, seasonal food directly from a farmer. Typically, a weekly subscription yields a box of just-picked, locally harvested veggies, which helps support local eating. We are lucky to live in a state like Wisconsin where a profusion of goods — from heirloom tomatoes to asparagus — as well as animal byproducts such as eggs, cheese and milk is readily available.

Locally-produced Simple Soyman tofu served with Roots’ homemade ramen.

The Eat Local Challenge By Karen Cinpinski


ocavore is a title given to someone whose diet mainly consists of food that’s locally grown and produced. It sounds completely contrived, but it’s not. In fact, “locavore” was Oxford American Dictionary’s word of the year in 2007 — no, really — which happened to also be the same year Milwaukee held its first Eat Local Challenge in observance of the rising interest in the local food movement across our state.

The idea for the Milwaukee challenge grew out of a meeting of Friends of Real Food, a group that gathers monthly at the Urban Ecology Center in Riverside Park to discuss sustainable food and ways to support the local food economy. Eventually, an Eat Local partnership developed between the Urban Ecology Center, Outpost Natural Foods, Slow Food Wisconsin SE, the Fondy Food Center (and farmers market) and many others. As part of a nationwide push to support small farms and organic practices, some Milwaukeeans plan to commit to the two-week challenge – Sept. 1 through 12 – to have as many of their meals as possible meet the locavore criteria. Participating in this self-motivating challenge

Several Milwaukee area restaurants also help support the locavore movement, although the level of local food sourcing varies considerably between them. A number of them use state produce during the growing season, some of it grown on the restaurant’s property, as is the case with Roots and Lagniappe Brasserie. Some other eateries also offer other state ingredients: Alterra relies on a supply of local eggs, Transfer Pizzeria uses organic vegetables and fruits from a Plymouth farm, La Merenda features Wisconsin artisanal cheeses and beers, and Meritage sources state-produced meat year-round, including bison, pork, lamb and chicken. Overall, the goal of the Eat Local Milwaukee Challenge is to institute small changes into your everyday life, such as regular visits to the locally-stocked co-op or your farmers market, choosing to eat at restaurants that use local ingredients, or signing up for a CSA subscription. The Eat Local Milwaukee website is a valuable source for finding local grocery stores, markets and area restaurants that feature local products. You’ll also find great menu ideas and recipes, as well as resources for healthy, responsible eating.

Assistant Editor Liz’s ongoing search for a good, headache-free red wine The label: Orleans Hill, Our Daily Red. The source: Outpost, Capitol Drive store. Under $10. Taste test: It wouldn’t be fair to compare this lower-priced organic bottle with a high-end red, but despite the Michelangelo label image and the holier-than-thou name, this wine is no communion fare, either. At least, not always. I am not the only person, according to my on-line research, who has found this bottle to be hit-or-miss. The first time I popped the cork, I was happy with a full-bodied but very smooth and drinkable red blend (Fresno Syrah and Carignan and Mendocino Cabernet Sauvignon grapes). But another time, it was disappointing and I wasn’t sure if I had grabbed the wrong label. A third attempt was in order, which saw the return of the full-bodied yummy red. Carnivores would do well to pair Our Daily Red with steak. Since I don’t eat meat, I enjoy it with a tomato-based pasta or rice dish. ~ Liz Setterfield


September 2010

Now open or soon-to-be… Philanthropist Michael Cudahy bought the vacant lakefront property that once housed the Pieces of Eight restaurant (550 North Harbor Drive) with the hopes of donating it to UWM for its Freshwater Sciences School. When that fell through, he connected with Joe Bartolotta for a different endeavor. After undergoing months of renovations, the highly anticipated Harbor House opened in July, bringing quality fine dining to the lakeshore. The transformation boasts an atmosphere reminiscent of a New England waterfront, as well as an exposed kitchen and raw bar, featuring oysters and clams. Fresh seafood such as crab-stuffed lobster and New England clam bake is the main focus, but steaks, chops, sandwiches and salads round out the menu. Leslie Montemurro and Scott Johnson, prolific restaurateurs and owners of East Side’s Balzac, Hi-Hat, Comet Café and Fuel, plan to open another eatery within the neighborhood and in the vacant digs of former Good Life (1935 North Water Street). Bel Air Cantina will focus on Mexican-style fare with a distinct California surf-culture vibe that’s carried throughout the taqueria’s menu and décor. Specializing in tacos served à la carte, fillings will include traditional carne asada and pastor but also original recipes such as ahi tuna with wasabi cabbage or cilantro-lime tofu. Burritos, ensaladas, tamales and various salsas will also be featured. The drink menu will be built around an extensive tequila list, including dozens of blancos, anejos and reposados served in flights for tastings, and in margaritas prepared with fresh fruit. Popular restaurant La Fuente, a hub for Mexican eats on Milwaukee’s south side, is expanding west to the space previously occupied by El Matador (9155 W. Blue Mound Road). Colorful artwork and festive mariachi tunes will create a vibrant ambience, but the margaritas will be the real draw. Voted best in town for several consecutive years, the potent mixture of triple sec, tequila and fruit comes blended or on the rocks and in a variety of flavors, including “rainbow.” The menu will be much the same as the original, featuring classic dishes like enchiladas, tacos and burritos, as well as authentic flavors like caldo de camaron (shrimp soup with various veggies) and milanesa (breaded steak served with guacamole).

From Wisconsin? Love food? Here’s your show


ave you noticed how food brings people and ideas together? It’s no surprise that it was over a terrific meal at a Montreal restaurant with his girlfriend – now wife – that Arthur Ircink first cooked up the idea for the highly rated program “Wisconsin Foodie,” sketching out the concept for the first episodes on a napkin. Ircink is the creator of the show, as well as cinematographer, co-director and editor. He channels his innate passions of storytelling, film and food to produce “Wisconsin Foodie,” but admittedly owes a lot to his wife, Dana Grabovac, who was an instrumental figure in helping develop the show. “As she likes to say, she’s my idea filter – and is very good at it,” says Ircink. Grabovac also handpicked Kyle Cherek to host the show alongside resident chef Brian Moran and wine expert Jessica Bell. All are vital in collaborating and sharing ideas on how to educate, entertain and connect Wisconsinites to their food. Ircink believes that one of Wisconsin’s greatest assets is fieldto-plate fodder. “There’s an abundance of organic, state-grown resources and progressive thinkers within our communities who are doing great things on the local food level.” However, he feels people are losing a connection with what they’re consuming and the relationship with local businesses and restaurants, purveyors and farmers. Ircink wants to get people talking about food again. “Truly amazing things are happening in our backyards and that’s what motivates us as a show to go out and tell these stories,” says Ircink. “We’re proud to be the middle men in the start of a movement back to the land and what’s natural.” Airing on CBS (Channel 58), Sundays at 10:30 a.m., “Wisconsin Foodie” strives to reconnect people to their food — where it’s coming from and who’s making their meal. Ircink and his team travel the state in search of the farmers and chefs who make it a point to grow and prepare regional, seasonal, farm-to-fork based food. The 30-minute episodes profile local food sources and unique destinations around our state, focusing on the diverse culinary scene in Milwaukee, the abundance of offerings, and the amazing gastronomic resources Wisconsin has to offer the national market. Past shows have taken viewers behind the scenes at notable establishments in the region. One episode profiled non-profit organization Growing Power, which has been considered ground zero for Milwaukee’s urban agriculture movement as it’s the only farmland within the city limits. Host Cherek also went from farm to restaurant, enjoying a tour of Strauss free-raised veal farm, followed by a visit to Bacchus where James Beard Award-winning chef Adam Siegel prepared Strauss Veal eight different ways. Ircink has many more ideas for “Wisconsin Foodie” as he launches its fourth season soon. Dubbed “competition season,” four or five shows will center on food contests, including a visit to Fondy Farmers Market for a barbecue throw-down. “I actually tried to escape doing food competitions but, as it turns out, people love them. I think national food shows have been very important in getting people back into food and thinking about what they eat and the competitive shows are the main attraction.”

Oktoberfest: coming to a cooler near you A trip to Munich is a bit out of our price range right now, but we’ll happily make do with any of these autumnal beers filling our stein - by Malcolm McDowell Woods & Outpost’s Jim Surwillo

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Soft malt flavors and mild hops. Buy it in the bottle or better yet, take a fall drive to New Glarus and get it fresh at the brewery.

September 2010 43



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Eat local, shop local, listen local? continued from page 44 in hundreds of activities in our area, our goal is to inform the listeners efficiently through our broadcast about things they might want to be a part of. Currently, we’re deep into our “Summer Passport” campaign that gives participants an incentive to meet us at events all over Milwaukee and the surrounding area to get their paper passport stamped. Prizes are involved for the thousands of participants in “Passport,” but the real goal is direct involvement in free events that they might not otherwise make it a point to attend.”

Community projects make the cut, too, Keefe says. “At this moment, we’re coming to the end of a 10-week feature called ‘Safe Streets, Healthy Kids,’ executed by our producer Adam Carr. Adam has been producing dozens of audio vignettes that spotlight the people and places that (offer) positive destinations and activities for Milwaukee’s school kids while they’re on summer break.” Looking forward, Keefe promises Radio Milwaukee’s playlist includes more fun for everyone. “Our goal is to continue to advance the fact that Milwaukee is a world-class city with diverse people who care about their community and all it has to offer. We welcome everyone to listen and learn more about what we do and enjoy music from Milwaukee bands and bands from all over the country and world that might just surprise them.”

90.7 WHAD Wisconsin Public Radio Old-timer WHAD — broadcast out of Madison since 1917, no less — is proof positive of the power of local broadcasting. Like WUWM, this Wisconsin Public Radio station airs NPR favorites such as Fresh Air with Terry Gross, but punctuates the programming with local highlights such as Sunday broadcasts of the Milwaukee Symphony Orchestra (June through August). The downtown Milwaukee WPR office opened in 1989 and is home to Ideas Network hosts Kathleen Dunn and Ben Merens. A full-time reporter covers news in southeast Wisconsin that is of statewide interest. A portion of WPR’s mission statement on their Web site goes something like this: “WPR reflects the values and resources of the University and the State of Wisconsin, and embraces the ‘Wisconsin Idea,’ helping to extend the borders of the University


September 2010

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Blog goes hyperlocal Also taking the airwaves by storm is BlogTalkRadio, which allows virtually anybody at any locale the chance to air their very own radio program. If you’ve got a phone and a computer, you’re already on your way. It also gives listeners a chance to interact and give direct feedback. Businesses are taking advantage of this unique opportunity. Milwaukee’s Comet Branding utilizes this particular medium as a marketing strategy, hosting their own show discussing public relations, branding, and social media.


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September 2010 45

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films for foodies continued from page 8 So … with fall creeping in and the evenings growing a touch darker, it’s a good time to stock up on some good movies. Here’s our hand-picked (by no means exhaustive) list of the best food flicks:

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The Docs

Food documentaries have been coming out of the woodwork for the past few years, which is not surprising, considering the growth of the slow food movement. These films are playing a vital role in encouraging consumers to think about the source of the meal on their family’s table, and the wider repercussions of industrialized food production. The Real Dirt on Farmer John (2005)

This is the true story of a family farmer struggling to save his livelihood in the face of a changing agricultural system in America. Who makes our food now? This film serves as a valid, compelling call to a local/organic food movement in the United States. Food Fight (2008)

Picking up where “Farmer John” left off, “Food Fight” turns to celebrity foodies Michael Pollan and Wolfgang Puck for commentary on the changing face of our food system. Puck and Pollan rain testimonial accolades on the growing organic food movement in the United States. Outpost enjoyed seeing Milwaukee’s urban farmer Will Allen spotlighted in this film. Our Daily Bread (2005)

Austrian filmmaker Nikolaus Geyrhalter won the Grand Prix at the 2006 film festival in Paris for this voiceless essay on industrialized food production in Western Europe. A series of filmed tableaux take the viewer into various food production facilities: fields being sprayed with pesticides; factory farms; greenhouses where employees are hidden inside protective suits. The viewer, unguided by music or narrator, is allowed to form his or her own opinion about how conventional food is manufactured for us. Super Size Me (2004)

This is the food documentary that earned a place in the modern culture hall of fame. Taking aim at the obesity epidemic in America, “Super Size Me” points a finger of blame at the fast food industry and doesn’t flinch for a second.

Visit our website: 46

September 2010

Protagonist Morgan Spurlock sets the camera rolling as he embarks on a 30-day experiment, eating McDonald’s products for every meal. His doctor, alarmed by the physical and emotional changes in his patient, advises Spurlock to abandon the project. But Spurlock keeps going. It’s a disgusting and fascinating journey and the film drives the message home with blunt force. No wonder “Super Size Me” is being shown in health classes in schools around the country.

frustrations with knives and mallets. As the trailer says: “In this family, if you can’t cope, you can always cook.” Julie & Julia (2009)

“Julie & Julia” is the story — two stories, rather — of two women obsessed with cooking, eventually rewarded for their tal-

But we’re not all so lucky, and the food industry doesn’t always help us. Manufacturers and growers are under no obligation to label genetically engineered foods or to flag pesticide-laden vegetables. Even worse, some labels have been found to be misleading or meaningless. “Buyer beware” doesn’t even begin to cover it. Last year, “Food, Inc.” blew the whistle loud and clear, causing many Americans to reconsider the food they put on their tables. To expose the realities of the conventional food business, Director Robert Kenner took his cameras from slaughterhouses to factory farms to supermarkets. He also stopped at the small-scale organic farm to explore the food system at its best — a much-appreciated silver lining. “Food, Inc.” gives its viewers all the tools they need to vote with their food dollars and effect meaningful change. A must-see.

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Eat Drink Man Woman (1994)

Ang Lee’s oft-imitated movie is about a celebrated chef, his three daughters and their respective quests for love — and their father’s attempt to retain his influence in the home. Beleaguered and beset, the dad retreats into his kitchen, venting

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The Foodies

That was heavy stuff. Now for some dessert! These films are not about the food system, but they are about food. They are also about relationships, family, wine, friends, traditions, careers … the stuff of life.

The first such woman is Julia Child, portrayed here in early 1950s Paris, struggling to get her culinary career off the ground. The second is Julie Powell, a woman trapped in a thankless job in post 9/11 New York City. Powell attempts to encontinued on page 49


Food, Inc. (2009)

When you work for a natural foods cooperative, you learn about food and how it is grown or made as if by osmosis. What’s more, by shopping at Outpost, I know that the products in my basket were subject to rigorous oversight by my colleagues in the purchasing department.

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films for foodies continued from page 47 liven her life by vowing to cook all of Julia Child’s recipes in a year — all the while blogging about it. Child was published, and so was Powell. This film, then, is based on two books and two true stories. It involves two feisty cooks, two unfortunate lobsters, and two (mostly) supportive husbands. And I believe two dishes end up on the kitchen floor. Ah… symmetry. The movie proved popular and Meryl Streep was nominated for an Academy Award for her role.


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Big Night (1996)

Tony Shalhoub, Stanley Tucci, a New Jersey restaurant and a living jazz legend are the stars of his delightful movie about two brothers struggling to save their business. The dinner scene — a last supper, if you will — shows Shalhoub and Tucci trying to keep it together as they cook and serve their culinary masterpiece to a long table of esteemed guests. I’m not sure I’ve ever seen food handled with the reverence displayed in the “Big Night” kitchen. The brothers’ talent is not lost on the diners, either — they relish, applaud and devour every course. Sideways (2004)

What’s a good meal without a good glass of wine? As long as you don’t make it Merlot. “Sideways” was a critics’ darling in 2005, garnering a bevy of awards, and proving equally popular with the cinemagoing public. It’s a tale of two middleaged guys taking stock of their lives on a road trip in wine country. It’s honest and funny on the front end, with a dry finish.

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The Locals More Jam, More Jobs: One Woman’s Attempt to Convince 12 Sororities to Buy Local (2009)

At the University of Wisconsin in Madison, the Nelson Institute has a good track record of nurturing fledgling filmmaking talent. “More Jam, More Jobs…” is just one of the films to have come out of the institute to attract media attention. The short film follows Chi Omega sorority sister Jessica Halpern as she tries to convince her sisters to buy locally made Porchlight jam; a product that is made by women who are beneficiaries of the Porchlight program to help the homeless. continued on page 53

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Weight Gain? Mood Swings? Hot Flashes? Night Sweats? September 2010 51

<your community> * Kathi Gardner

Baloney on wry E

ven though we were farm folk, my mother had a deep appreciation for music and art. I could recognize a Chopin piece, a Shakespeare sonnet and Michelangelo’s work by the time I was nine years old, and I understood my mother’s passion for beautiful things completely. We were, to put it politely, financially disadvantaged. I never once felt poor as a child, but it Stephanie Bartz photo was a given that whatever we needed was only acquired “on sale.” Consequently, the wallpaper in our elderly farmhouse was most likely to be an odd, off-shade pattern of orange cabbage roses that hadn’t sold well, and our sofas bought from Appreciating the the dregs of the clearance sale. I particularly remember one olive green chenille behemoth that my mother immediately covered with a blanket once true value of an it was unloaded in the living room. What adorned our walls consisted of several framed calendar object. prints, a rather languid-looking Jesus against an ochre background, and a matted magazine-page picture of Chessie, the sleeping tabby cat mascot of the Chesapeake RR which hung directly across from my bed.

It’s personal

Once I had a real job, complete with an actual paycheck, I began to frequent local art fairs, wired at the prospect of being able to actually own something that qualified as art, and eventually I purchased a collage done with handmade papers, watercolors and ink, to hang above my bed at home. Strange, isn’t it, what things come to have meaning for us over the years? I married, moved on, and the collage stayed behind above the bed in my old room. We moved into a Milwaukee bungalow complete with the standard built-in buffet, oak woodwork, stained glass and faux fireplace. It was a house that called for a certain style of art, and over the years we fell into collecting Atkinson Fox prints, landscapes that looked as though they belonged in the era our house was built, and, coincidentally, prints of calendar pages.


Is it art? Perhaps, but only in the very broadest sense. It is, however, one of my deepest pleasures to settle in my rocker and glance up at the broad expanse of green pastureland and ethereal blue sky that hangs over my couch, especially in the middle of a bitter Milwaukee winter.

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.


September 2010

clovers, ancient flowers and small scraps of paper tucked here and there between the pages. Jay has carefully tucked away a tea tablecloth and napkins set painstakingly embroidered by his father when a bad heart forced him into retirement and left him searching for a hobby to replace the hours once spent at work. The handiwork is amateurish, but it is cherished all the same. Shortly after my brother came to live with us, he came down to the kitchen where I was preparing breakfast. “I salvaged this when I sold the farm,” he said, rummaging in his pocket. “Thought you might like to have it.” I took one look at the object in his outstretched hand and dissolved in tears. It was what my mother always called “the bacon fork,” wooden handled, literally black with age, the outer right tine of the three worn a good quarter inch shorter than the others. First my great, great grandma Maggie, whom I never met, then my great-grandmother Lenore and finally my mother used that fork to scramble eggs for breakfast (hence the tine shortened from years of wear against the side of a bowl), and to fish bacon from the frying pan. More than a hundred years of use have blunted the tines and worn the handle nearly through, yet holding it in my hand I am connected to the generations before, and it is to me a beauteous thing altogether. A painting came with my brother, too. The years have taken their toll, and the background is yellowed, the frame beginning to peel. It is not at all as I remembered it - what I once regarded as a dramatic use of color now reminds me of a badly rendered depiction of a forest fire, and I can imagine defenseless forest creatures fleeing from the blaze in a panic, not a pretty picture if you’ll pardon the pun. I tucked it carefully away in the basement, hoping that, at best, eons from now someone will discover it, pronounce it an original Schneckengribber and make my brother a billionaire, although the likelihood is that it will sell for a few dollars at a rummage to someone looking for a frame to surround a memory of their own.

The truly beautiful things in our lives often are not things themselves, but the memories they evoke. For my friend Sandra, it is a well-used copy of the Settlement cookbook, replete with food stains and notations on the pages, an inheritance that she treasures. My sister carries with her a timeworn copy of the works of Robert Burns, once owned by my great-grandfather, with four-leaf

Class act

films for foodies

One location . Focus on you . Bring your prescription

continued from page 49 Mad City Chickens (2008)

Another Madison-based affair, “Mad City Chickens” tells the story of a family raising chickens in their urban backyard; a rare thing these days. If you recall, Outpost sponsored a screening of this documentary back in April 2009 at Lakefront Brewery. We had a great turnout, with some 300 people showing up to see the film, which chronicles the growing movement to legalize the raising of chickens in urban areas. Shortly after the screening, Shorewood officials made headlines by voting against approving the measure. Feed the Fish (2009)

This one is a newcomer, slated for a screening at this year’s Milwaukee Film Festival. Another movie starring Tony Shalhoub, “Feed the Fish” was filmed in Door County last year by local filmmaker Michael Matzdorff, who hired mostly Wisconsin crew and talent. This is the story of Joe Peterson, a burned-out children’s book writer. With his career at a roadblock and his relationship dead-ended, Peterson leaves town with his best friend to try the Polar Bear Plunge in the dead of winter in northern Wisconsin… all as an attempt to reignite his fire. It may not be high brow, but it’s funny. It may not be about food, but it’s local. So there you have it — a few picks from the Outpost DVD shelves. And now you know what we’re up to when we’re not eating food, choosing food, researching food, cooking food and selling food — we’re watching films about food.

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

See you at the movies The Milwaukee Film Festival runs from Sept. 23 through Oct. 3. Ticket packages can be purchased at Films will be screened at the Oriental Theatre, the Marcus Theatre’s North Shore Cinema in Mequon, and the Marcus Theatre’s Ridge Theatre in New Berlin (final weekend only).

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

September 2010 53

Wholistic Occupational Therapy

Diane Halloran OT 6320 W. North Ave. Wauwatosa, WI

Treatment of Learning Disorders, Pain & More: • ADHD • Autism • Headaches • TMJ • Neck and Back Pain • Shoulder, Arm and Hand Injuries • Sensory Processing Disorders • Fibromyalgia Bell’s Palsy Using Craniosacral Therapy, Visceral Manipulation and other Integrative Therapies

By Appointment • 414.258.2981 • Insurance Accepted

For Spirit and Body

Jacque Stock 262.860.6020

Healing the body for 20 years through Massage, Reiki, Sound, Shamanic & Emotional Release.

675 Brookfield Road, Brookfield Our clients report positive results!

NEWS YOU NEED TO KNOW continued from page 6

Dr. Judith Palfrey, Director of the Children’s International Pediatric Center, on the topic “Children’s and Community Health.” Visitors can choose from a variety of tracks during the breakout sessions and workshops to suit their interests. The sessions are designed to be more participatory and collaborative than the traditional lecture-style in order to promote group learning.

Gayatri Center for Healing Acupuncture Traditional Chinese Medicine Addictions


Lynne Austin, R.N. 262.860.6021

Growing Power will talk about the farmto-school initiative, urban aquaculture and renewable energy, and will offer urban farming workshops. The GFJI Gathering breakout sessions will focus on the ways in which global climate change and environmental racism impact low-income people and communities of color. Valuable early bird workshops will be offered on Sept. 8 and 9, offering hands-on training in composting, vermicompost techniques, aquaponics or year-round greenhouse production. Another draw? Attend the conference and you can take farm tours, visit Growing Power, the Great Lakes Water Institute, Sweet Water Organics and/or the House of Corrections Fish Hatchery on Saturday, Sept. 11. The goal of the urban and small farm conference is to teach people how they can join the urban agriculture movement by planning, developing and growing small farms, as well as learning how to grow food year-round and build markets for these farms. Those attending the GFJI gathering activities should walk away with knowledge on ways to conquer racism and empower low-income communities of color though sustainable and local agriculture. Both events are sure to be great places to network with inspiring individuals and organizations working together to better their communities and the world through better food systems. For more information on the urban and Small Farm Conference, visit http://www. For more information on the GFJI Gathering, visit http://www.growingfoodandjustice. org.


September 2010

Your Sacred Journey Bringing the Divine and Ordinary Together

• party trays

• • • • • •

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


in d

S pir


Your Sacred Journey

Store Hours: M-F: 10am-6pm Sat: 10am-4pm

10946 W. Forest Home Ave. • Hales Corners • 414.529.5915 •

• boxed lunches • appetizers and more!


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

10-6 Monday-Saturday and 1-4 Sunday

Online Store: Email:

you’ll swoon!

Please join the friends and members of Wellspring for our 5th Annual Taste of Wellspring. This event will bring together the tastes and talents of community chefs using seasonal produce from Wellspring’s organic gardens in a gourmet dinner sure to entice your taste buds while nourishing your bodies. The music of Embedded Reporter and the company, games, raffles, and stories will

Contact Avie Cumming, catering & events manager (414)755-3202 ext. 452

nourish your minds and spirits. For more information and to order tickets ($50 per person/$45 prior to September 1) visit us on-line at, call us at (262) 675-6755, or send us an e-mail at PR OCEEDS BENEFIT WELLSPRING’S EDUC ATIONAL PR OGR AMS

September 2010 55

<your body> * Judy Mayer

Simply Health T

his recipe was a family favorite of mine when my children were much younger. This was always a fun dinner and I never doubted that it was healthy. Well, parts of it. We called it Pigs-ina-Blanket — a hot dog wrapped in a homemade crescent roll. It was the hot dog that wasn’t too nutritious. I still love a good hot dog once in a while, but have switched to Applegate Farms, a great organic hot dog.

The humble pigs

Many of you will remember these Pigs-in-aBlanket made with the classic, store-bought crescent rolls. They’re still around, but with even more variations than ever: Butter Flake, Reduced Fat, Big and Flaky and Garlic Butter. You can use the dough for many other recipes, and I’m sure many of you have some tucked into your well-worn cookbooks.

in a blanket get a

As for nutritional content, I’ll let you decide which is the better choice — mine or theirs.

Stephanie Bartz photo

Hot dog!

health makeover.

The Other Brand Crescent Rolls Serving Size: 1 roll 110 calories; 6g fat; 2g sat fat; 1.5g trans fat; 11g carbohydrates; 2g protein; 220mg sodium Ingredients: enriched flour bleached, water, partially hydrogenated soybean and/or cottonseed oil, sugar, baking powder (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate), contains two percent or less of: dextrose, vital wheat gluten, salt, DATEM, potassium chloride, xanthan gum, yellow 5, red 40 and other color added.

The Other Brand of Hot Dogs 1 hot dog: 100 calories; 8g fat; 2.5g sat fat; 2g carbohydrates; 5g protein; 510mg sodium Ingredients: Mechanically separated turkey, pork, mechanically separated chicken, water, contains less than two percent of salt, flavor, sodium lactate, corn syrup, dextrose, sodium phosphates, sodium diacetate, sodium ascorbate, sodium nitrite.


Directions: Crack open tube of crescent dough and separate triangles. Place hot dog on dough and roll starting at wide end and finishing at narrow end. Bake

Have a favorite recipe you’d like to make healthier? Send it to Judy for a recipe makeover. Email her at

September 2010

1 roll: 140 calories; 3g fat; 0g sat fat; 25g carbohydrates; 4g protein; 215mg sodium; 2g fiber Ingredients: unbleached flour, whole grain white whole wheat flour, sugar, yeast, salt, water canola oil



Judy’s Crescent Rolls

Applegate Farms all Beef Hot Dogs 1 hot dog: 110 calories; 8g fat; 3g sat fat; 0g carbohydrates; 7g protein; 330mg sodium Ingredients: Organic grass-fed beef, water, contains less than two percent of the following: sea salt, organic spices, organic garlic powder, organic paprika, celery powder, organic onion, lactic acid starter culture (not from milk).

Pigs-in-a-Blanket 2 to 2 1/2 cups unbleached flour 1/2 cup white whole wheat flour 1 package instant dry yeast 2 teaspoons sugar 1 teaspoon salt 1 cup hot tap water (120 to 130 degrees.) 1 tablespoons canola oil Lightly grease two cookie sheets. Heat oven to 375°. In large bowl, combine two cups unbleached flour and white whole wheat flour, yeast, sugar and salt; mix well. Stir in one cup of hot water and oil until well combined. On floured surface, knead in additional flour if necessary until smooth, about four minutes. Roll dough into two 10-inch circles. Cut each circle into five wedges (triangular shaped). Place hot dog on wide edge of the wedge and roll up. Place point side down on the prepared pan. Cover dough; let rise for 15 minutes in warm place free of drafts. Bake in heated oven 15 to 20 minutes until golden brown. Serve with your favorite condiments. My recipe has no preservatives and uses organic ingredients. You’ll also avoid a total of 185mg of sodium — something we all need to reduce. The most glaring ingredient to me in “the other crescent roll” is the trans fat (hydrogenated fat) — whenever you see that word on a food label, put it back on the shelf. Then there are all the hard to pronounce scary preservatives and added colors. Yuk — just say no! If you don’t like hot dogs, roll the dough with a few tablespoons of taco filling and refried beans. When they’re almost done baking, top will a little grated cheddar cheese and put them back into the oven until the cheese is melted. Serve with salsa and sour cream. Play it safe and make your own, it may take a bit longer, but while they’re rising (only 15 minutes) and baking, you can be preparing some vegetables and enjoying a glass of wine.


Exchange Unclassifieds <> 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) <> Relieve stress and pain with safe, effective Reiki and Pranic Healing. 414-254-3508. <> In community with The Atrium at Cirko Acres. Place your unclassified ad here! $20 for first twenty-five words; 75¢ per word thereafter.

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

October Deadline: Noon, Wed. Sept. 8



o rld

• Fo u r C o



• Fo u r C orn

r l d • Fo u r C o


o rld

street Friday MilW. 12-6 PM Phone saturday 443-9606 10-4 PM Fairly traded Products rn




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Louise Rachel, AAHCC, ALACE 414- 962-2703

oPen tuesday





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5401 West Vliet


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

Your Milwaukee Fair Trade Store of

Bradley Method ®

Four Corners of the World


Having a Baby?


Julie T. Piek,

ba, ma Stress reduction through mind, body, and spiritual healing

Reiki Practitioner/Teacher Individual/group mindfulness training 414-248-0975

The Inner Story Cindy Carlson Reiki Master 414-231-3408 Reiki Energy and Crystal Healing

Reiki Healing with Deb Karpek Deb Karpek Reiki Master/Teacher Franklin Location 414-529-2982 Reiki Treatments and Classes First treatment $30 Debra Karpek is approved by the National Certification Board of Therapeutic Massage and bodywork (NCBTMB) as a continuing education Approved Provider. Member, Better Business Bureau

MABON FESTIVAL Autumn Equinox Free Admission

All Are Welcome

Sunday, September 19, 2010 Noon to 7PM


Hart Park, Muellner Building

7300 Chestnut St. Wauwatosa 1 Blk. South of 72nd & State Streets

Workshops, Vendors, Food Fun & Kids Activities Available

Free Event Open to the Public

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

September 2010 57

acupuncture Ace Acupuncture, Oriental Herbal and Massage Clinic.................45 Gayatri.......................................................................................54 Nelson, Scott...............................................................................51 Trillium Acupuncture...................................................................57 body work Health and Power Yoga...............................................................57 Reiki Healing; Deb Karpek..........................................................57 chiropractic Foti Chiropractic............................................................................7 complementary therapies GreenSquare Center...................................................................38 Healing Place, The......................................................................39 Milwaukee Wellness....................................................................46 crystals Free Spirit Crystals......................................................................47 dentists Cotey, Paul, DDS......................................................................... 41 Mahn, Ingo, DDS.........................................................................39 events Organic Valley: Shopping Cart Surprise.........................................9 Milwaukee Festivals: Mabon.......................................................57 Pabst Theatre...............................................................................5 Unitarian Universalist Church West............................................. 41 UWM Environmental Film Series.................................................49 UWM Kennan Forum...................................................................59 Village Green Street Fest.............................................................54 Wellspring CSA............................................................................55 Wisconsin Green Building Alliance...............................................60

Ad Index food/beverages Pure Alaska................................................................................45 health & beauty aids Natural Factors...........................................................................51 health care Auroroa......................................................................................48 Bretl, DO, Tracy............................................................................9 Ommani Center..........................................................................44 Rosenberg, DO, David................................................................44 Taylor, Vicki................................................................................45 Wholistic Occupational Therapy...................................................54 landscaping/gardening LaceWing Gardening...................................................................39 lectures/classes Milwaukee Shambhala Center..................................................... 10 Mindfulness Community of Milwaukee........................................59 Rosicrucian Order.......................................................................49 Sanchez, Rodney........................................................................ 15 Yoga Society...............................................................................57 miscellaneous services Ameriprise Financial................................................................... 15 Forest Home Cemetery...............................................................48 Greener Roofs and Gardens........................................................ 11 Ink Designs.................................................................................46 Inner Story; Carlson....................................................................57 Manshire Village.........................................................................38 Midwest Renewable Energy........................................................50 Peace of Mind Funeral Home......................................................53

Rhythm for Unity........................................................................48 WUWM.......................................................................................51 parent/child services Bradley Method..........................................................................57 retail Bronze Optical............................................................................53 Drawstring Studio....................................................................... 41 Four Corners of the World...........................................................57 Goodwill Industries..................................................................... 14 Laacke & Joys.............................................................................50 MD Custom Rx............................................................................51 Sheepish.....................................................................................55 Sunrise Showers..........................................................................47 Ye Olde Pharmacy - Cedarburg...................................................46 Ye Olde Pharmacy - Glendale........................................................9 Your Sacred Journey...................................................................55 schools Angel Light LLC.............................................................................7 Institute of Beauty and Wellness................................................. 11 Midwest College of Oriental Medicine.......................................... 10 Tamarack....................................................................................50 Transformations/INWellness......................................................53 support groups/therapy Inner Journeys............................................................................38 North Shore Associates............................................................... 15 Piek, Julie...................................................................................57 veterinarian/animal services Animal Doctor...............................................................................7 Cat Doctor................................................................................... 11

Follow the blog at its new site! Bookmark <> Hales Corners

Harvest at the Homestead 9724 W. Forest Home Ave.

Select Saturdays • 8am-Noon Produce, Bakery, Coffee, Tamales, Honey, Cooking Demos and more. 9/4 - Learn about Tomatillos - Free Samples 9/18 & 10/9 - Cooking Demos by Chef Tomas of Mia Famiglia 9/18 - Apple Press Demo & Annual ‘Weed’ Sale 10/9 - live music by The Garlic Mustard Pickers

visit: for details


September 2010

Farmers’ Markets


June 13 - October 10 11:00 am - 3:00 pm Washington Park Senior Center

4420 W Vliet St

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


George F. Kennan Forum on International Issues 1990-2010

Water in a Changing World: Who has it? Who needs it? Featured Panelists: Laurent Auguste - President and CEO, Veolia Water Americas Sandra Postel - Director, Global Water Policy Project Freshwater Fellow, National Geographic Society

Aaron Salzberg - Special Coordinator for Water Resources, US Department of State

Institute of World Affairs • Center for International Education

September 29th, 2010 • 6 - 8 pm Pabst Theater • 144 E. Wells St. • Milwaukee, WI FREE for Institute of World Affairs Members, UWM Faculty & Staff, WPR Members, MPTV Members, and ALL area students $5 General Public



For More Information and Registration: or call 414.229.3220

Mindfulness Community of Milwaukee BRINgINg MINDFULNESS INto thE WoRk SEttINg This class begins Thursday, September 16 for 6 consecutive Thursdays 6:30 to 8:30 pm.

Applying Buddhist psychology, mindfulness and ethical behavior to create motivating and productive organizational cultures. The content will be immediately applicable for everyone working in an organization, including business owners, managers, and all employees. Developing effective leadership skills, encountering inevitable conflicts and resolving them, working in teams: ordinary work can be a crucible for mindfulness practice. Taught by sangha member Bob Weiss, who specializes in conflict resolution, executive coaching, leadership development and team building. $90 for entire class, $15 for individual drop in sessions.


Fall 2010 The Intra-vaganza led by Paul Norton, M.D. Order of Interbeing Two Classes Eleven Tuesdays 6:30 to 8:30 p.m. or Eleven Saturdays 9:30 to 11:30 a.m. Milwaukee Mindfulness Practice Center 1922 East Park Place Sep 11 / 14 • Beginning Mindfulness Practice Sep 18 / 21 • Sitting and Walking Meditation Sep 25 / 28 • Mindfulness of Body Oct 2 / 5 • Mindfulness of Feelings Oct 12/ 16 • Mindfulness of Thought* Oct 19/ 23 • Mindfulness of the World Oct 26 / 30 • Four Noble Truths Nov 2 / 6 • Lovingkindness Nov 9 / 13 • Compassion Nov 16 / 20 • Sympathetic Joy Nov 30 / Dec 4 • Equanimity / Graduation * one week gap in Saturday class ; no class on October 9

$140 for entire course $15 for any individual week Includes reading materials and 2 CDs of guided meditation To register: Email: or Phone: 414-962-8678 or Mail to: Milwaukee Mindfulness Center 1922 E. Park Pl., Milwaukee 53211 All proceeds go to the Mindfulness Community of Milwaukee 1922 E. Park Place., Milwaukee, WI • 414.962.8678

September 2010 59



7th Annual Sustainability & Energy Efficiency [SE2] Green Building Conference Hosted by the Wisconsin Green Building Alliance • • 414.224.9422

Olympia Resort, Oconomowoc Tuesday, September 21, 5 PM — 7 PM Wednesday, September 22, 8 AM — 5 PM Learn about great area projects in communities, organizations, and business Locally sourced food from area farmers Special appearance from Alice in Dairyland Special registration rates for students, call by Sept 14th! $20 DISCOUNT for Sept 22 Full Conference Registration, use code “gogreen”

Sept. 21 Event Kickoff

Sept. 21, 5-7 PM, FREE to the public

Local food & beer

35+ Exhibitors

Sept. 22 Highlight Presentations

Rob Watson, EcoTech International

Mary Tod Winchester, Chesapeake Bay Foundation

Ingeteam wind turbine component manufacturer comes to Menomonee Valley

Tours via Hybrid Bus

Visit the Quad/Graphics LEED EB Silver facility in Sussex

Oconomowoc’s new green Fire Station

Register at

Profile for Outpost Natural Foods Co-op

Outpost Exchange - September 2010  

At Outpost Natural Foods Co-op, the good life means a life of health, wellness, and responsibility. It means community. It means being conne...

Outpost Exchange - September 2010  

At Outpost Natural Foods Co-op, the good life means a life of health, wellness, and responsibility. It means community. It means being conne...