Outpost Exchange Magazine

JUN 10

*YOUR COOPHAVE YOU GOT WHAT IT

TAKES TO BE A MEMBER OF

THE BOARD OF DIRECTORS?

Milwaukee’s new food vendors take to the streets. Anything good out there?

{Introducing GRAZE. P. 8}

street eatsgraze

dining well in milwaukee

A food & wellness journal published by Outpost Natural Foods FREE

2 June 2010 www.exchange.typepad.com

June 2010Volume XL Number 6

Copyright © 2010 Outpost Natural FoodsISSN 0748-8394

GOOD FOOD GREEN LIVING

WELL BODY{ }

PUBLISHED BY OUTPOST NATURAL FOODS.

YOUR COMMUNITY COOPERATIVE.

feeding a sustainable community

From the editor

JULY DEADLINESAd space: Wednesday, May 26. Ad copy: Wednesday, june 2.

Calendar: Wednesday, June 2.Unclassifieds: Wednesday, June 9.All deadlines are at noon.

Available at 320+ locations in SE Wisc!

* Malcolm McDowell Woods

Stephanie Bartz photo

Yard by yard

Reclaiming our

food - bite by bite

[email protected]

Malcolm has been editor of the

Exchange since 1994, teaches at

UWM and has been a freelance

journalist for more than two

decades. His own blog can be

found at

<malcolmmcdowellwoods.

typepad.com>

NOTESABOUTTHISISSUE–ANDOTHERPRESSINGISSUES

Late in May, volunteers across Milwaukee County rolled up their sleeves, grabbed

shovels and dug in the dirt.

The goal of The Great Milwaukee Victory Garden Blitz is a simple one: creating as many backyard, front yard, rooftop and patio gardens as possible. The aim of the Victory Garden Initiative is equally simple: to help facilitate people growing their own food.

The consequences of that simple act, how-ever, are widespread, complex and profound.

Control over the food we eat is an elu-sive concept these days. While you can drive through the countryside and see acre after acre planted with soybeans and corn and fields dot-ted with cows, the fact is that food is a global enterprise and that many of us consume a diet that is, intentionally or not, international.

A single fast-food burger might contain ingredients from several continents; a bag of chips or can of beans the same.

We’re becoming aware of this; and more and more people are paying attention to the food miles involved in what they eat.

But the geography of food production is just one way we have lost control over much of what we eat.

Large corporations control much of the food supply. Megastores promising low prices have turned to overseas suppliers for the natural and organic ingredients more people are seeking. And on the farm, a misplaced trust in the efficiency of scale has pushed out small family farmers and blighted the interdependent

economies of rural America. We don’t really have control over the food we eat.

On small farms across the world, farmers face numerous challenges beyond the weather as they try to subsist. Monopolies threaten the international seed market and global giants like Monsanto vigorously push GMO seeds - seeds for which they hold the patents.

Vía Campesina, an international farmers confederation, has called Monsanto an enemy of peasant sustainable agriculture and food sovereignty because of its efforts to control the supply of seeds that farmers can plant. But there are other enemies, a tag team of giant corporations fighting for ever more control over our farmland.

Building a simple four-foot by eight-foot raised vegetable garden in a backyard must seem like such a small act – it’s not as though a family’s entire food needs can be met by a few baskets of produce, after all.

But it is a start. It is a five-pound bag of car-rots that doesn’t need to be flown from South America; it is a supply of sweet, tart tomatoes left to vine ripen in the warmth of the sun.

And there is more we can do. We can spend our money locally, shopping at independent businesses and stores such as Outpost which are committed to supporting local farmers.

Bite by bite, we can learn to better sustain ourselves and our neighborhoods.

Dig in.

www.exchange.typepad.com June20103

Great Food Needs Great Leadership!pg. 21

GLuteN-Free BreakFasts! pg. 22

CeLeBrate NatioNaL dairy MoNth pg. 32-33

iN aN ideaL worLd… Literacy Services of Wisconsin pg. 37

<< [email protected]

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When you see this symbol in

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specials from Outpost!

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

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

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contentsJUNE/10

<< 37


YOUR COMMUNITY

YOUR PART

* Pantry RaidHot potatoes: Trusty old tuber takes center stage in these summer picnic recipes. Diana Sieger & Carrie Rowe. P. 12

* BoomerangLake affect: the summertime picnic gets a grown-up makeover. Milo Miller. P. 16

* Simply HealthRecipe makeovers. Hold the sugars – this sweet potato casserole is sweet enough on its own. Judy Mayer. P. 50

GRAZE: Save some room for downtown dining• More than 30 restaurants offer spe-

cials for Downtown Dining Week. • Dialing into dinner with Foursquare.• Maxie’s hatches a Blue Egg. P. 8

GRAZE: Takin’ it to the streetsThe downtown dining scene expands as new vendors bring their foods right to the street. P. 40

Plant HopeLocal programs aim to inspire future urban farmers. P. 42

* Baloney on WrySocks appeal. Something is afoot with her cat’s love life. Kathi Gardner. P. 52

Where to find our columnists this month

Calendar of eventsThings to do this month. P. 18

feeding a sustainable community{ }

contentsJUN 10

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

EDITORIAL STAFFEditor Malcolm McDowell WoodsAssistant Editor Liz SetterfieldAd Rep Gail VellaProduction Manager Anu SkinnerEditorial intern Alicia Boknevitz

OFFICE7:30 a.m. to 3:30 p.m., Monday through Friday205 W. Highland Ave., Milwaukee WI 53203414.431.3377 • FAX 414.431.4214exchange@outpostnaturalfoods.coopwww.exchange.typepad.com

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

Subscription special! 1yr – $11.99.

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

YOUR BODY

*52

*2

*12*50

Cover photo: Satellite Crepes by Liz Setterfield. Food photo this page courtesy Milwaukee Art Museum. Beer photo: Anu Skinner.

*16

grazedining well in milwaukee << 8

Photo credit: Paul Owen Photography LLC


For every $1 you spend at a locally owned business,more than 68¢ remains in milwaukee.

Find out more at: ourmilwaukee.net

MONDAY, JUNE 07 • PABST

EDWARD SHARPE& THE MAGNETIC ZEROSSATURDAY, JUNE 12 • PABST

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TidbitsNEWSYOUNEEDTOKNOW

The Exchange online:www.exchange.typepad.comKeepupdatedabouttheissuesbetweenissues

CreamCityRickshawagainofferspedicabserviceindowntownMilwaukee

Now that spring has officially sprung and summer is just around the corner,

Milwaukeeans will be looking for any and every excuse to get out of the house. With all the outdoor activities on the city’s upcoming agenda, people will need options to get from point A to B. Joining the ranks of Milwaukee’s public transpor-tation options is Cream City Rickshaw, an eco-friendly pedicab service created just for you.

Founder Andrew Otis says he introduced Cream City Rickshaw to Milwaukee in early 2009 after seeing successful pedicab outfits running in cities like Austin, New York and Portland. Figuring Milwaukee would be a good market, he took notes from previous, smaller Milwaukee cab groups to create the city’s first full-service pedicab company. With 15 bikes in rota-tion since August of 2009, each cab seating up to three, CCR can cart up to 45 people around at any given time.

Otis’ hired operators lease the bikes and can cover as much ground as they please, from Riverwest and the east side to down-town and Bay View, he says. But before hopping on the green tricycle, interested drivers must first obtain a Public Pas-senger Vehicle Driver’s License (PPV), the same one taxi cab drivers need.

“Endorphins are a good thing, especially when you get paid to release them,” Otis says. But driving the bikes may not be for everybody, and there is a learning curve. “You learn to work the gears and learn the routes,” Otis says. Anyone interested should be friendly, looking for fun and in relatively good shape.

And there’s no need to worry about a stuffy dress code. Otis says he wants his

independent drivers to be individuals and wear what pleases them. Feel like wearing a Superman costume? If it brings more at-tention to the bikes, by all means, indulge.

“It’s their time,” Otis says. “They need to be comfortable.”

A “big fan of Milwaukee,” Otis says he is doing what he can to keep his business lo-cal, and help others when possible. Work-ing closely with and supporting other local businesses is at the top of his list. Cream City Rickshaw offers panel advertising and other marketing strategies to companies that want their word spread through the pedicab grapevine.

“Our mission is broader [than providing pedicab services],” Otis says. “We’ll do anything to help Milwaukee.”

CCR has a presence on-line as well as on our streets, chatting with and promoting other local organizations and businesses via Twitter and Facebook. This allows all of them to grow and network, opening the lines of communication to everybody.

But it’s too cold!

Wisconsin’s inclement weather shouldn’t cause anyone to shy away from trying out Cream City’s pedicabs. For one thing, there are no current plans to operate in the winter, and besides, each rickshaw comes equipped with a canopy and blanket, so riders can travel in the most comfortable of accommodations.

What does it cost, you ask? Well, while taking taxi cabs through the city can put pressure on your wallet, the pedicabs will not. The drivers operate on a “tips for trips” basis, meaning you figure out the cost with them according to your needs and travels.

Cream City Rickshaw will be around for all of the festivals and other outdoor events that Milwaukee has to offer. They run six days a week, excluding Mondays, from about 10 am to bar close, so take advantage when you see them, hailing them down like a regular cab. Or you can contact them for private services from weddings and bachelor parties to birth-days and pub crawls, Otis says. Tours are also in the works.

- Allie Kuopous

LakeshoreParktohostGatheringWatersFestival

Last year, the first Gathering Waters Fes-tival on Milwaukee’s lakefront proved

itself a great success, having 60 participat-ing groups and more than 5,000 visitors in attendance. So it’s time for a re-run. The second festival, which will be held June 12 from 11 a.m. to 8 p.m. at Lakeshore State Park, is being billed as “an urban outdoor experience on Milwaukee’s lakefront.” The free event offers a wide array of activities and could easily become an annual favorite with Milwaukee families.

Lakeshore State Park is the perfect site for Gathering Waters. This urban oasis provides wildlife habitat and viewing areas; a lakeside multi-purpose trail; and great views of downtown Milwaukee, the Sum-merfest grounds, Discovery World and the Milwaukee Art Museum. Even the fussiest event-goers are sure be pleased with this charming setting.

This festival is not for the idle

You can start the day with a free bike tour of the Menomonee River Valley and the Hank Aaron State Trail on your way to the festival. The tour will cover Menomonee Valley’s rich history and environment and participants will learn how these elements connect to Lakeshore Park and the lake-front. For details on the tour, call Melissa Cook, DNR, at 414-263-8559.

When you arrive, consider joining REI for canoe and kayak clinics. They will be held at 11 a.m. and 1 p.m. on the beach. But don’t forget fast-drying clothes and water shoes! It’s also a good time to try fly-fish-ing if you’ve been curious about the sport. Trout Unlimited will offer demos through-out the day, and the DNR will provide poles and help children who want to take part.

If you’re less of a weekend warrior and more of an eco-warrior, you’ll be at home in the “Green Solutions Area.” There, you’ll discover simple ways to make a difference

continued on page 53


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Summertime sippin’ beersOur picks of the best brews for your backyard bbqs - by Malcolm McDowell Woods

Save room for dining downtown

Café Calatrava, in the Milwaukee Art Museum, will be one of more than thirty eateries participating in Downtown Dining Week. Photo by MJZ Design; courtesy MAM.

MISTER GRAIN JEANS

Lakefront brewed this organic beauty just for Outpost. We love a bottle after finishing with our push mower. But hurry! Limited supplies.

CAPITAL BREWERY SUPPER CLUB

A great Wisconsin lager evoking the tasy beers served in the old supper clubs your folks ate in up north years back, hey.

SPRECHER SHAKPARO

An African-style beer brewed from sorghum and millet. Gluten-free! Crisp, cider taste great for picnics.

CAPITAL BREWERY ISLAND WHEAT

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By Karen Cinpinski

Get ready to loosen your belt – you’ll need the room. Downtown Dining Week is dish-

ing up its fifth round of eats over a seven-day span, June 3-10.

This year, Downtown Dining Week is expand-ing its list of destination restaurants by includ-ing several upper-tier eateries. While continuing to offer affordable three-course menus at $10 for lunch and $20 for dinner, the annual dining event will now also offer foodies a chance to indulge in a new $30 prix-fixe dinner at some white-tablecloth restaurants, thus broadening the opportunity to sample some of downtown Milwaukee’s finest fare without breaking the bank. The three courses include your choice of appetizer, entrée and dessert (beverage, tax and gratuity are not included).

Among the 35+ participating restaurants are some with flavorful dishes that showcase local, organic and seasonal foods.

With a commitment to good, local food, Mi-key’s distinctive menu boasts everything from sophisticated cuisine to comfort foods, making good use of state producers such as

Rushing Waters Farms and Good Earth Farm, among others. Such relationships with local farmers not only allow customers to feast on exceptional game and heirloom produce, but emphasize high quality taste and environmental sustainability, as well.

The local, seasonal dining philosophy per-vades the menu at Indulge, too. Don’t be fooled — this stylish urban wine bar also concentrates on food; in particular, fresh dishes with a pro-gressive flair. Over 60 percent of the food on the menu comes from local businesses and farmers. In celebration of the Midwest’s rich agriculture, charcuterie like Nueske’s liver pâté and turkey breast are served by the ounce. Artisan cheeses from Wisconsin-based manufacturers Carr Valley Cheese and Hook’s Cheese Company con-tribute to the earthy authenticity of the menu, as well. And let’s not forget dessert. Indulge partners with local businesses like Waukesha’s Indulgence Chocolatiers to provide seasonal melt-in-your-mouth truffles.

For a complete list of 2010 Downtown Din-ing Week participants and their menus, visit www.MilwaukeeDowntown.com/diningweek.

NEW GLARUS SPOTTED COW

The beer that cata-pulted New Glarus to fame and kickstarted the farmhouse ale movement in the US. Smooth, easy.

Photos: Austin Pascal Woods

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Assistant Editor Liz’s ongoing search for a good, headache-free red wine

MAXIE’S HATCHES A BLUE EGG; TROCADERO DEBUTS REDESIGNED LOOK

Savvy restaurants - and diners - turn to Foursquare for deals and quick reviews

In July, Maxie’s Southern Comfort owners Dan Sidner and Joe Muensch will open a new restaurant in the former Heinemann’s space on 76th Street.

Blue’s Egg is not a Maxie’s spin-off; instead of Cajun/Creole cooking, the menu will focus on breakfast and lunch with international influences. Now, don’t get me wrong, Blue’s Egg isn’t a diner, either. Actually, Sidner plans to put elegant twists on traditional dishes. Breakfast will likely include omelets, ver-sions of eggs Benedict and more refined

side dishes. For lunch, there will be few sandwiches with a greater emphasis on entrées, mostly fresh fish and grilled meats.

The name’s the same. So is the loca-tion. But it’s basically an entirely new restaurant. After six weeks of extensive renovations, Trocadero reopened as Trocadero Gastrobar on April 6. “The changes are pretty dramatic,” says Mike Eitel co-owner of Diablos Rojos Restau-rant Group. Now, the old Parisian bistro features a new spacious bar and dining room, an enhanced patio – the preferred spot for most Troc diners – and a drasti-cally different carte du jour. Open seven days a week, serving breakfast, lunch and dinner, the revamped restaurant has moved away from French fare but will maintain the spirit of an European café,

emphasizing dishes influenced by flavors from around the globe.

Bay View’s popular Transfer Pizzeria and Café is expanding to Downer Avenue in the space once occupied by Ristorante Bartolotta. Riding the transit theme, VIA – as in “by way of” – will be the own-ers’ second pizza joint. Like its Bay View counterpart, the new joint will include a bar and carry a similar but expanded menu, featuring an array of apps, salads, pastas and panini. Pizza options at VIA undoubtedly will be plentiful – some 40 distinctive pies will round out the menu. The new space is expected to carry the same lively and casual vibe, according to co-owner Kryz Zielinski, hopefully bringing the vibrancy back to Downer sometime this May. - KC

Foursquare isn’t just the game you played at recess. It’s a new smart phone application

that’s the latest trend in social networking – and it’s catching on in Milwaukee.

Whenever you open the app, Foursquare deter-mines your location with geo-location-based technology, and then displays a list of nearby restaurants or other venues. You then click on the venue name and “check-in.” Then, your whereabouts are broadcast to others using Foursquare, turning it into a user-generated city guide and networking tool.

Foursquare has already proven beneficial in promoting local establishments both on the user and business end. You can write reviews and tips for other Foursquare users to access. Businesses can use Foursquare to engage their customers by offering special deals to those who reach a certain number of check-ins, etc.

Joe Sorge, the owner of downtown Water

Street’s AJ Bombers, is capitalizing on this trend, posting incentives to encourage Four-square users to check-in or post tips to get free food. Now, that’s an offer you really should cash in on; after all, AJ Bombers serves up one of the best burgers in town – the Bomber Burger.

Stacked upon a toasted Miller Bakery potato roll, this signature burger is constructed from one quarter-pound patty that’s so juicy it drips – you’ll definitely want a pile of napkins on hand. Layered on top is a portabella mushroom that’s breaded with Panko, stuffed with an assortment of Wisconsin cheeses, and then flash-fried until golden brown. Your first bite bursts with melty cheddar and muenster that streams onto your plate. Pick it up and wrap it back around the burger. This sandwich is messy but fantastic.

It’s no surprise that AJ Bombers is in the race for “best burger in Milwaukee” or that folks continually visit, er, check-in. - KC

Plenty is going on with area res-taurants lately. New places are

opening – or re-opening – with fa-miliar ownership and new menus that highlight local and organic foods.

The label: Orleans Hill, Cote Zero and Lodi Syrah.The source: Outpost, Capitol Drive store.Headache test: Both labels passed the organic test — absolutely no sinus flare-up or headache. Hurrah! Taste test: The Cote Zero (a composite of Grenache, Syrah and Viogner) did not pass that test for me, being a touch too rough and not very complex, but the Lodi Syrah was an earthy, peppery pleasure – definitely not too fruity. The husband agreed; we’ll buy it again.

Photo: Liz Setterfield

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<your body>

* Diana Sieger & Carrie Rowe

Hot potatoesTrusty old tuber

takes center stage in

these favorite picnic

recipes.

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

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

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


Pantry raid!Finally! After a year and a half of raiding

pantries, we’ve finally come to one of our favorite kitchen staples. And it doesn’t even live in one of our (many) reused mason, jam, spaghetti sauce or pickle jars. It’s our good friend potato. And we gotta say, there are valid reasons everyone around the office lovingly refers to Carrie as ‘Rowetato’ (the nickname has taken on many new and exciting personalities but that’s an entirely different column).

The humble potato can’t be beat when it comes to being easy and getting along with others. How many food items can you grab on your way out of the door in the morning and turn into one heck of a meal in the office kitchen? Both of us have been known to throw just about everything from the fridge onto our lunch time spuds — kraut, cashews, broccoli, nutritional yeast, shredded cheese, Mama’s Veg-gie Chili — seriously, just about anything we can lay our paws on goes happily atop a steaming baked potato.

And that’s just the tip of the tuber. With just a little time, thought and preparation (yeah, we do that sometimes), there’s a world of potato potential just waiting to be unearthed. More on that later … .

As backyard gardeners, we’ve seen our fair share of beetle-ravaged green beans, gigantic to-mato plants that yield two edible fruits, stunted basil plants and zucchinis that grew to the size of baseball bats over the weekend while we were camping. The fine science of garden management may not be our strong suit, but stick a couple of sprouted potatoes in the most miserable plot of dirt and it’s near impossible to stop the little dears from growing up healthy and strong. Taters are tough, stubborn and forgiving. We have a lot in common.

And dang! They’re really quite good for you as well, depending of course on the cooking method. A medium-sized potato provides al-most half of your daily vitamin C needs, mostly from the skin, so stop wasting your time peel-ing your taters. They also hold a fair amount of iron, vitamins B1, B3 and B6 and antioxidants. Baking, frying and boiling are going to reduce all this good stuff so ideally, give the spuds a steam for about 20 minutes by cutting into equal sized pieces (be sure to leave the skins on) and steaming over a few inches of water. If you don’t have an actual steaming basket, a col-ander set in a large pot works perfectly – just be sure to cover securely with a lid or a piece of foil and make sure the water and potatoes

aren’t touching.

So what do we do with our potato pals? Well, there’s soups, stews, casseroles, breakfast, lunch and dinner to consider. But seeing as it’s June and we’re in full swing with picnicking, eating in the backyard and throwing everything from veggie burgers to brats on our grills, we figured our favorite potato salads would be a nice thing to share with y’all. Especially since both of our moms happen to make the best potato salads around, hands-down. Now we understand that your moms probably make a mean potato salad as well and we mean no disrespect, but Joyce and Susan have the advan-tage of two daughters who happen to write a monthly food column. What can we say?

Diana’s Mom’s Potato SaladSays Diana: Joyce prefers red potatoes but

tends to use whatever spuds my dad grew (or bought in a 50 pound bag from some local farmer — literally 50 pounds, my parents never run out of potatoes). When I asked her about the sugar in her recipe, suggesting perhaps we leave it out, she looked at me like I had pud-ding on my face and said: “What can I say, then it wouldn’t be my potato salad.”

Alrighty then, the sugar stays.

Mom tends to make an obscene amount of potato salad for family parties, doubling or tripling this recipe, because her kids, grandkids and all of our friends request leftovers to take home. There’s nothing fancy here, just garden fresh ingredients made by a cute grandma (with a cute, blue sugar bowl).

3 pounds of potatoes, with skin left on1/2 dozen eggs, hard-boiled and peeled3 stalks of celery, finely diced1 medium onion, finely diced1/4 cup cider vinegar1 cup (she says “at least”) Veganaise (although

she uses Miracle Whip)A splash of milk1 tablespoon (or so) of sugarLots of fresh cracked pepperSalt to taste

1. Halve or quarter the potatoes, depending on the size. With the skins on for flavor, bring the potatoes to a boil with enough water to cover. Add a bit of salt to the water. Simmer for 20 minutes or until just tender (or use our steam-ing method, see above).


2. Strain the potatoes and sprinkle them — while still hot and in the colander — with the vinegar. Toss gently, allowing the excess vinegar to drain off. Let cool and slip the skins off if desired. (Joyce takes the skin off. Just sayin’). Chop into bite-sized pieces and place in a big bowl.

3. Chop the hard-boiled eggs into a rough dice and add to the potato bowl along with the diced onions and celery. (Circa 1974 Tupperware egg slicers are pretty awesome for the egg chopping part).

4. Thin out the mayonnaise or salad dressing with a splash of milk and whisk in the sugar. Pour over the potatoes and add the black pepper generously, toss gently to incorporate and chill to serve.

Carrie’s Mom’s Potato SaladSays Carrie: For every summer meal at my

mom’s house, I require this dilly potato salad and my Grandma Raine’s homemade coleslaw (that recipe remains a secret). And I’m seeing more and more over time why I rarely cook with an actual recipe – I inherited this trait from my mom. It turns out the things we love to eat most come from the heart and not from the recipe box. Or maybe everything we eat has fewer than 10 ingredients and it would be silly to not figure out how to combine them. Whatever the reason, it took a little finagling to get an actual recipe for this potato salad out of Susan, not because she doesn’t like to share but because she never actually uses one.

But just for you fine folks, we gave in and wrote down ingredients and measurements, after several e-mails back and forth and conver-sations that meandered into everything from gardening to sock preference to crime rates in other countries. Goodness. Maybe next time, we’ll just invite you all over instead.

Serves 4-6

10 medium red potatoes 6 hard-boiled eggs1 tablespoon thinly sliced green onions (green

part only)1/4 cup dried dill1 cup mayo (thin with a little milk)White pepperSalt

1. Halve or quarter the potatoes, depending on the size. With the skins on, bring the potatoes to a boil with enough water to cover. Add a bit of salt to the water. Simmer for 20 minutes or until just tender.

2. Drain potatoes and cool in refrigerator for 30 minutes.

3. While potatoes are cooling, in a large bowl

combine onions, dill, mayo and milk.

Peel the hard-boiled eggs and slice into bite-sized chunks, however big or small you want them.

4. After potatoes have cooled, add to bowl with mayo mix-ture and gently stir to com-bine. Add eggs, stir again until everything is well-coated.

5. Season with salt and pepper and serve.

/////Spudipedia////////////////////Potatoes are members of the nightshade family and the leaves of the plants are indeed poisonous. Leaving your taters in the light for too long will cause them to turn green. And while we almost always encourage the eating of everything green, in this case, we advise otherwise. The green hue is a result of solanine in the potato, which can make your tuber taste bitter and even cause adverse reactions in sensitive tater tasters. Your best bet is to keep your spuds in a cool, dark place in your pantry, your basement or root cellar.

Potato Salad, DeconstructedThis is the kind of potato salad reserved for when we’re feeling fancy (and

disgusted by our mayo consumption). It’s crazy beautiful and perfect for when our gardens yield the cherry tomatoes we don’t remember planting. A mixture of cherry tomato varieties is optimal though not required, and chopped large heirloom tomatoes (seeded) play nicely in the recipe, too. Serve on a big platter for the full visual affect —these are handsome taters. This is vegan-friendly and extremely heart healthy as is, but we wouldn’t be sad if shaved Parmesan found its way atop our salad — or better yet, if tiny balls of fresh mozzarella danced among the potatoes.

Serves 4

1/2 cup good quality extra virgin olive oil (Goda oil is a great choice)1 large clove garlicFreshly ground black pepper2 large russet potatoes2 cup tomatoes, chopped 4 tablespoons onions, finely diced6 - 8 teaspoons capers (chop if large)4 tablespoons chopped fresh basil, dividedSalt and pepper to tasteOptional: 1/2 cup fresh mozzarella balls, halved OR 1/2 cup shaved parmesan

1. Peel garlic clove and bash it with the side of your knife to smash it into a few large pieces. Combine with the olive oil in a jar with several grinds of the pepper mill. Seal the jar and give it a shake. Set aside while you assemble the rest of the ingre-dients (can be made a day ahead and refrigerated, the longer it sits, the tastier it gets).

2. Slice the potatoes into 1/4 inch rounds (peeling is optional, some of the skins may fall off during cooking, we’re okay with the rustic appearance of half-on potato skins.) Place into a steamer basket and steam 15 minutes until just tender, but still firm OR use a simmer method: Place into a large pot and add enough water to just cover, salt generously (at least a tablespoon) and bring to a boil. Once it’s boiling, turn off the heat and throw on a cover (we leave the pot on the burner.) Let steam for 7 minutes so they’re no longer raw, but still firm.

3. Use a slotted spoon to gently transfer the potatoes to a towel-lined plate (flour sack or paper towel is best) and let them cool.

4. Combine the chopped tomatoes, onions, capers and half the basil in a bowl and dress with 2 tablespoons of the garlic-infused olive oil.

5. Pour the remaining olive oil into the center of a large platter (or onto individual serving plates) and arrange the potato slices in a single layer in the pool of oil. Scatter the tomato mixture evenly over the potato slices and sprinkle with the remaining basil. Season with salt and pepper and serve with crusty bread to sop up the olive oil that remains on your plate.


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<your body>

Boomerang!

Lake affects

Lakefront picnics

get a grown-up

makeover.

* Milo Miller


When he’s not in the kitchen, Milo creates zines and helps run QZAP, the Queer Zine Archive Project. His first cookzine “Soy-boi: Queer Adventures in My Vegetarian Kitchen” is available at qzap.org. Milo lives in River-west with his partner-in-crime and their pet rock, Nigel.

The revolution begins with family and friends around a boomerang Formica table.

The opening track from the eponymous first album by hometown heroes The Vio-

lent Femmes might be the song that evokes summer for me more than any other. When Gordon Gano opens “Blister in the Sun” with the lyrics:

“When I’m a-walking, I strut my stuff, and I’m so strung out

I’m high as a kite, I just might, stop to check you out...”

... my mind instantly kicks back to sunny days driving or biking by Bradford Beach on the way down to Veteran’s Park for what we used to call a “Lake Break.”

Back then, lake breaks usually happened at night, and were more of an excuse to sneak the occasional clove cigarette and not go home until two minutes before curfew. In addition to The Femmes -- New Order, Bauhaus, The Smiths, and The Cure were musical mainstays of a good lake break.

As I got older, lake breaks began earlier and earlier, to the point where I’m now ready to start out at 10 a.m. and make a whole day of it. The music hasn’t changed but the catalog has grown to include lots of other folks who I wouldn’t have listened to back in the early 1990s.

Over the past two decades, the lake break locales have changed, as well. No longer con-tent to just kick it along Milwaukee’s shoreline, we’ve taken breaks to Baker Beach in San Fran-cisco; Point Reyes National Seashore in Marin, Calif.; along the Sunshine Coast across the Strait of Georgia from Vancouver; and Duxbury, Mass., among other places. When we don’t have a chance to leave Wisconsin, we will often head north or west to one of the amazing state parks or smaller cities.

As readers of this column may know, I’m not particularly fond of rules. One of the nice things about taking a lake break is that there are no hard and fast rules. Guidelines, how-ever, never hurt. When taking a lake break, I like to bring a kite along. I keep one in my car, and have a couple of spares that can easily be thrown into a daypack. A Frisbee, hacky-sack and juggling balls also usually come along for the ride. Sunblock, water bottles, a long-sleeve t-shirt or hoodie make the list, and a scrunch-able raincoat is good to have handy for the obvious reason that Mother Nature is never predictable. And then there’s the food. A lake

break is a fantastic opportunity to have a picnic or find some interesting road food.

When I think of picnics, the first things that pop into my head are very traditional foods like Deviled Eggs, macaroni or potato salad, cold fried chicken (not for us vegetarians, but tradi-tional nonetheless) fruit salad, and a dessert of some sort. I enjoy making and eating most of those things, but they’re really kind of played out. It’s not the 1950s any more, and we’ve lots of great edible options for on the road or in the back yard.

///////////////////////////////////////////////////////////Before we jump into the food, let’s talk about the picnic pack. I say “pack” because I usually want something that I can carry on my back or shoulder to keep my hands free for taking pictures, holding hands with my sweetie, or catching objects be-ing thrown at me. Again, no hard and fast rules, but here’s what I keep in mine:

• Bandanas are great as napkins and towels. They’re lightweight, easily pocketable, and have tons of uses. They’re the Swiss Army knife of cloth, if you will.

• A Swiss Army knife with a sharp blade, can/bottle opener, corkscrew, and flathead screwdriver. It doesn’t have to be the humon-go kind, but one with enough tools to do what you need to do.

• A sommelier knife. This is a type of cork-screw that also has a tiny little blade and usu-ally a bottle opener. I like this because it uses the lever principle, and is often easier to use than the corkscrew on a Swiss Army knife.

• Serving utensils. A salad fork and spoon for bigger/wetter dishes, a soup spoon and a butter knife or spreader of some sort.

• Eating utensils for everyone. Either the ones from your kitchen or the bamboo variety. To keep them from making a lot of jingle-jangle, you can wrap them in one of your bandanas.

• Cold bags and cold packs. I tend to like the ones that are a bit smaller so that I can put them in my daypack or so that we can share the load if there are a bunch of us taking the lake break.

• A towel. Please see http://www.towel.org.uk for “The Hitchhiker’s Guide to the Towel.”

//////////////////////////////////////////////////////////////

Now that our picnic pack is together, let’s


get started on our moveable feast.

Caprese Planets1 container fresh mozzarella balls (small,

about 20 pieces)20 cherry tomatoes1 cup fresh basil leaves2 tablespoons extra virgin olive oil3 tablespoons balsamic vinegarkosher saltwooden toothpicks or short bamboo

skewers

• Start by washing the tomatoes and slic-ing them in half. With the cut side up, sprinkle them with a little salt.

• Slice the mozzarella balls in half.• Wash the basil and trim off any stems.• Fold the basil leaves, and sandwich them

between one half cheese ball and one half tomato.

• Use a toothpick to secure them, or stack two or three onto the bamboo skewer.

• In a small lidded jar, mix the oil and vin-egar with another pinch of salt.

Pack them all into a reusable container for transport. When you’re ready to serve, drizzle the oil/vinegar mixture over the planets.

Screaming Tempeh Salad Sandwiches (or spread)

Makes three to four sandwiches

1 package tempeh (8 oz)1 tablespoon Sriracha or to taste*11/2 tablespoons vegan mayonnaise1 green scallion, white part removed,

sliced1 stalk celery, chopped3 leaves lettuce1 tomato, slicedYour favorite bread or sandwich rolls

• Prepare the tempeh by steaming for 10 minutes.

• After it cools for a few minutes, break up into chunks and place in large mixing bowl.

• Begin to mash the tempeh with a fork and add the Sriracha and mayo.

• Add the scallions and celery and mix well.• Lightly toast the bread or rolls.• Layer lettuce, tomato slices and tempeh

salad to make a sandwich.Or, you could add cucumber slices and

sprouts, and/or slices of pepper jackcheese or soy cheese. You could also pack

just the spread and a loaf of crusty bread.

Perfect Penne Pasta SaladFeeds six to eight

1 package penne pasta (16 oz)6 quarts plus 1 cup water4 oz cojack cheese*4 oz baked tofu2 tablespoons capers1 cup fresh basil1/2 cup sun-dried tomatoes1 cup grated parmesan or asiago cheese4 tablespoons olive oilSalt and pepper

• Bring 6 quarts of water to a boil in your favorite pasta pot, adding a pinch of salt and 1 tablespoon of oil to the water.

• Add penne to boiling water and cook for 12 minutes.

• Remove from heat and rinse with cold water for 3 minutes. Set aside.

• Cut the cojack into 1/2 inch cubes.• Cut the tofu into 1/4 inch strips.• Wash the basil and cut into ribbons, dis-

carding the stems.• Bring the remaining cup of water to a boil

and add the sun-dried tomatoes. Allow them to re-hydrate for 10 minutes.

• Discard the water from the tomatoes. and cut the tomatoes into small chunks.

• Add the cojack, parmesan, tomatoes, tofu, basil and capers to the pasta. Mix well. Add the remaining olive oil and salt and pepper. Continue to mix until all is coated.

Chill for an hour before serving.

* dairy cheeses can be replaced with soy cheeses

Rosewater LemonadeMakes about six cups

5 1/2 cups water1 cup evaporated cane crystals1 1/3 cups fresh lemon juice (about 6 to 7

lemons)1 lemon, sliced2-3 teaspoons rose water

• Combine water and sugar in a saucepan and heat over medium-low heat, stirring just until the sugar has dissolved.

• Remove from heat and cool. • Transfer to a 2 quart mason jar with a lid.• Stir in lemon juice and rose water to

taste.Fill the rest of the jar with lemon slices and

ice, cap it, and it’s ready to go on a lake break.

That should be enough to feed four friends, wherever your wanderings take you. If you find that you’re heading out in the mid-to late afternoon and en-joy an adult beverage you might think about bringing along a bottle or two of chilled Prosecco. For tunes, go with what evokes summer the best for you. In the day I’d highly suggest giving The Violent Femmes’ first album another listen, and in the evening I’d switch to “Getz/Gilber-to,” the 1963 samba album featuring Stan Getz, João Gilberto and Antonio Carlos Jobim for the classic track, “Corcovado.”


CALENDAR DEADLINES:JULY 2010 Noon, Jun. 2

AUGUST 2010 Noon, Jul. 7

SEPTEMBER 2010 Noon, Aug. 3

OCTOBER 2010 Noon, Sept. 1

NOVEMBER 2010 Noon, Oct. 6

DECEMBER 2010 Noon, Nov. 3

JANUARY 2011 Noon, Dec. 1

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

FAX: 414.431.4214

EMAIL: [email protected]

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

[email protected]

June 10 eventsActivitiesUrban Ecology Center

1500 E. Park Pl. 964-8505.• Jun. 1, 4 p.m. Exploring Mentorship in the Outdoors.• Jun. 5, 8:30 a.m. Teen Adventure Challenge.• Jun. 6, 4 p.m. Summer Running.• Jun. 8, 6:30 p.m. Victory Garden Initiative: Eat and Meet.• Jun. 9, 6 p.m. Potential Chemical Hazards in Our Food.• Jun. 10, 7 p.m. Urban Echo Poets.• Jun. 27, 1 p.m. Soap Making Workshop.• Jun. 28, 6:30 p.m. Transition Milwaukee: Climate Change.

Schlitz Audubon Nature Center1111 E. Brown Deer Rd. 352-2880.• Jun. 3, 9 a.m. Boomers and Beyond.• Jun. 5, 9 a.m. Anybody for Geocaching?• Jun. 5, 1 p.m. Raptor Saturday.• Jun. 8, 7 p.m. Spiritual World of Nature: Edee Daniel.• Jun. 10, 10 a.m. Summer Matinee.• Jun. 14, 1:30 p.m. Fireside Conversations.• Jun. 15, 6 p.m. Froggin’ Festival.• Jun. 17, 10 a.m. Discovery Nature Hike.• Jun. 21, 6:30 p.m. Monday Night Magic.• Jun. 24. 8:30 p.m. Horicon Marsh Birding Trip.

Bay View Plant SaleJun. 5, 8 a.m. The Bay View Garden and Yard Society is proud to collaborate with the South Shore Farmers’ Market and Milwaukee County Parks to kick off the 2010 growing season with the popular Bay View Plant Sale at South Shore Park, 2900 South Shore Dr., Bay View.

Contra DancesJun. 12, 7 p.m. Lessons and dance with live music and caller. Prairie Hill Waldorf School, N14 W29143 Silvernail Rd., Delafield. 560-1438.

Milwaukee Area Resources for VegetarianismPotluck dinners. Friends Meeting House, 3224 N. Gordon Pl. 962-2703.• Jun. 6, 5 p.m. Non-Dairy Ice Creams.

Friends of Boerner Botanical Gardens9400 Boerner Dr., Hales Corners.• Jun. 2, 9 and 30, 6:30 p.m. Garden Walk.• Jun. 5, 10 a.m. Healing Power of Nature.• Jun. 10, 6:30 p.m. Rain Water – Catch it.• Jun. 11, 6 p.m. Back to the Gardens. Annual fundraiser.

Proceeds benefit Children’s Plant Science and Environmental Education Programs. Boerner Botanical Gardens, 525-5661.

• Jun. 12 or 14, 10:30 a.m. A Tasty Garden.• Jun. 16, 6:30 p.m. Colorful Garden Flowers.• Jun. 23, 6:30 p.m. From Boerner to Your Back Yard.

Garden walk with Melinda Myers. Register, 525-5659.• Jun. 27, 6 p.m. Flower Fairy Sunset Walk.

Gathering Waters FestivalJun. 12, 11 a.m. An urban outdoor experience on

Milwaukee’s Lakefront. Lakeshore State Park, off the coast of Summerfest grounds. Visit <www.gatheringwatersfest.org> for complete information.

Rummage for Second Hand Purrs Cat ShelterJun. 17 to 19. Proceeds benefit Second Hand Purrs. 4300 S. Howell Ave. 727-PURR.

Urban Garage SaleJun. 19, 10:30 a.m. Your favorite Milwaukee shops are giving deep discounts on clothing, shoes, artwork and gifts. Turner Hall Ballroom, 1032 N. 4th St.

Power Down Week Milwaukee 2010 Jun. 21 to 27. A one week challenge with two rules; make your carbon foot print as small as you possibly can and do it with others. Participants will turn off their phones, computers, lights and cars and instead join with neighbors for workshops, projects, events and fun. Riverwest; other neighborhoods are encouraged to join in! Information, 372-3824.

Power Down Week Sign-up and Social Network Creation

Jun. 21, 5:30 p.m. Sign up for power down week and help make the actual social networking wall. Participants will create and “post” profiles and what they are doing to power down on an actual wall and events boards. Polish Falcon, 801 E. Clark St. Information, 372-3824.

Summer Solstice CelebrationJun. 21, 7:30 p.m. Celebrate by drumming, sharing poetry and song, and witnessing sunset with host Harvey Taylor. Bring a drum, a favorite song or poem, and a blanket to sit on. Enjoy unplugged fun with neighbors and friends on the longest day of the year. Reservoir Park, Meinicke St., 1 block south of North Ave. 372-3824.

Lectures & SeminarsGreenSquare Center for the Healing Arts

6789 N. Green Bay Ave., Glendale. 414-292-3900 Ext. 203. <www.greensquarecenter.com> (See ad page 15, 55)• Jun. 1, 6:30 p.m. Neurotransmitter Solutions for Insomnia.• Jun. 2, 6:30 p.m. Create a Pain Free Lifestyle with Your

Partner.• Jun. 2, 6:30 p.m. Light Weight Wellness.• Jun. 8, 15, 22 and 29, 10:30 a.m. MINDBODY: Spirit

Integration, Balance and Relaxation.• Jun. 8 and 22, 5 p.m. An Introduction to the Alexander

Technique: Exploring the process guiding your daily movement.• Jun. 8, 6:30 p.m. Journey of the Spirit: Creating a Spiritual

Village.• Jun. 9, 6:30 p.m. Aromatherapy.• Jun. 10, 6:30 p.m. Reiki Circle Free Monthly Gathering• Jun. 10, 17 and 21, 6:30 p.m. Stomp out Smoking in

Three Sessions.• Jun. 16, 6:30 p.m. Rhythm of Life: Active Meditation and

Guided Journey.Milwaukee Shambhala Center

2311 N. Oakland Ave. 277-8020. <milwaukee.shambhala.org>• Jun. 1, 8, 15, 22 and 19, 7 p.m. Meditation and

dharma talk.• Jun. 5, 12, 12 and 26, 9 a.m. Meditation, reading and

discussion. Your Sacred Journey

10946 W. Forest Home Ave., Hales Corners. 529-5915. (See ad page 47)• Jun. 2, 6 p.m. Emotional Release with Essential Oils.• Jun. 7, 6 p.m. Reiki 1.• Jun. 9, 6 p.m. Spirit Message Circle.• Jun. 11 and 12, 6 p.m. Spiritual Cinema.

Gathering Waters Festival: Jun. 12. Lakeshore State Park


• Jun. 12. Psychic Fair.• Jun. 14, 6 p.m. Introduction to Chakras.• Jun. 17. Reiki 2.• Jun. 23. Reiki 3.• Jun. 25. Reiki Teacher Training.

UWM Planetarium1900 E. Kenwood Blvd. 229-4961.• Jun. 4, 11, 18 and 25, 7 p.m. Shooting Stars.• Jun. 9, 12:15 p.m. Lord of the Rings• Jun. 16, 12:15 p.m. Big Blue Planets and Beyond.• Jun. 20 and 21. Solstice Social.

WriteCamp2Jun. 5. The Milwaukee Writers Workshop presents a free, participant-driven “unconference” designed to allow writers to ex-plore their craft and network with other writers. The event includes a free pancake breakfast, poetry slam, a raffle and sessions for writing skills to marketing. Mercy Hill Church, Hide House, 2625 S. Greeley St., Bay View. Information, <www.writecampmilwaukee.com>

Peaceful World ReikiDeb Karpek, presenter. 529-2982. Call for location. (See ad page 55.)• Jun. 5 and 12, 9 a.m. Reiki 1 at Franklin Community

Education.• Jun. 16, 9 a.m. Reiki 3, Master Practitioner.

The Healing Place10500 N. Port Washington Rd., Mequon. 262-241-5056.• Jun. 5, 10 a.m. Spiritual Development.• Jun. 12, 10 a.m. Reiki 1.• Jun. 13, 10 a.m. Reiki 2.• Jun. 19, 10 a.m. Spiritual Discussion Group • Jun. 25 6:30 p.m. Native American Drumming Circle.

Creative Living Country RetreatsMukwonago. Location and information, 940-2805.• Jun. 5, 11 a.m. Women’s Retreat. • Jun. 6, 10 a.m. Women’s Retreat and Reiki.• Jun. 12, 11 a.m. Open Your Intuition. Day retreat.• Jun. 13, 10 a.m. Reiki 1 Attunement, class and certification.• Jun. 26 and 27. Transformations Weekend Retreat.

Mildred Harnack: Milwaukee HeroineJun. 6, 4 p.m. Film trailer and talk about Milwaukee native, Dr. Mildred Fish Harnack, the only American woman beheaded by Hitler’s direct order for her activity in one of Berlin’s first German resistance movements. UWM Union Theatre Cinema, 2200 E. Kenwood Blvd. Information, 273-1040, ext. 12.

Top 7 Natural Stress BustersJun. 7, 6:30 p.m. Learn the seven most valuable holistic methods for relaxing body and mind, decreasing muscle tension, and reducing worry and stress without medication. Di Philippi, presenter. Menomonee Falls Recreation Deptartment. Register: 262-255-8460.

St. Francis Library4230 S. Nicholson Ave., St. Francis. 481-7323.• Jun. 7 and 9, 8:30 p.m. Computer Basics 1.• Jun. 10, 17 and 24, 6 p.m. Computer Basics 2.• Jun. 14, 6:30 p.m. Stories and S’mores in the Park.• Jun. 14 and 16, 8:30 p.m. Internet Basics.• Jun. 21, 6:30 p.m. Craft Night in the Park.• Jun. 28, 6 p.m. Movie Night.• Jun. 28 and 30, 8:30 p.m. Computer Tips and Tricks.

Rivercrest Chiropractic WorkshopsW177 N9856 Rivercrest Dr., Germantown. 262-251-7711• Jun. 9, 6 p.m. Stress Reduction.• Jun. 17, 6 p.m. Core Rehabilitation.• Jun. 23, 6 p.m. Allergies.1240 W. Ranchito Ln., Mequon. 262-240-9946.• Jun. 10, 6 p.m. Core Rehabilitation.• Jun. 24, 6 p.m. Desk Ergonomics.

Kindred Spirit Center2312 N Grandview Blvd., Waukesha. 262-544-4310. <www.kindredspiritcenter.com>• Jun. 9, 6:45 p.m. Love-Your-Life: Confidence, Credibility• Jun. 10, 6 p.m. Reiki III Master Class, Part 1.

• Jun. 10 and 24, 6:30 p.m. Relationship Group for Women.

• Jun. 17, 6 p.m. Reiki III Master Class, Part 2.• Jun. 19, 10 a.m. Art seminar on The Art of Letting Go.• Jun. 23, 6:45 p.m. Love-Your-Life: Having Happy Relationships.• Jun. 27, 1 p.m. Hapi Drum.• Jun. 28, 6 p.m. Reiki Share.

Apprenticed to the MasterJun. 11 to 14. Lynn Sparrow Christy, presenter. A.R.E. Week-end Retreat at Whitewater. Information, Kevin, 262-547-3262.

Energize Your BrainJun. 17, 6:30 p.m. Shift from lower brain to higher brain living with Human Emergence and Rapid Transformation. Awaken Higher Brain Living Center, 231E. Buffalo St., Ste. 302. 793-4168. Sponsored by Hayden House.

An Introduction to BreathworkJun. 25 to 27, 7 p.m. A workshop for professional counselors. Transformations Incorporated, 4200 W. Good Hope Rd. 351-5770. (See ad page 45)

Performing ArtsRent

Through Jun. 20. A production of Skylight Opera Theatre. Cabot Theatre, Broadway Theare Center, 158 N. Broadway. 291-7800.

Patty Stevenson and Craig SiemsenJun. 11, 8 p.m. Wisconsin Singer/Songwriter Series. Unitarian Church-North, 13800 N. Port Washington Rd., Mequon. 262-284-5254.

The SpiralsJun. 12, 6:30 p.m. Brewed Café, 1208 E. Brady St. 276-2739.

Divas, Dudes and DancersJun. 18, 6 p.m. and 9 p.m. A production of Present Music. The Wherehouse, 818 S. Water St. 271-0711. <www.presentmusic.org>

Visual Arts & MediaJim Maki: Nature-Inspired Pen and Ink Drawings

Through May. Coquette Café, 316 N. Milwaukee St. 289-0855.Multiple Facets

Through Jun. Katie Gingrass Gallery, 241 N. Broadway. 289-9255.

Dan Nauman: Expressions In Iron.Through Jun. 27. Villa Terrace Decorative Arts Museum 2220 N. Terrace Ave. 271-3656.Through June 27. A selection of works by Matt Cipov and Chad Edwards. Anaba Tea Room, lower level of Garden Room, 2107 E. Capitol Dr. 963-1657.

The Art of FlowThrough Jul. 16. Heather Eiden: Mixed Media. Danceworks Art Gallery, 1661 N. Water St. 277-8480.

{ Move }Exchange calories for fun

Laura’s Smile Mile 5K Run/WalkJun. 5, 10:30 a.m. 5K Run/Walk open to all men, women, and children. Event to benefit ovarian cancer education and research. Giggle Gallop for kids is approximately 1/8 mile and open to all children age 2-8. Post race party includes refreshments, free raffles, and live entertainment. Veteran’s Park, 1010 N. Lincoln Memorial Dr.

Redhead Trail Hike - National Trails DayJun. 5, 9 a.m. Celebrate National Trails Day with a guided hike through field, forest and wetland. Meet at the main lot of the refuge auto tour off Hwy 49. Trail: 2.5 miles - easy to moderate difficulty. Bring water and sturdy shoes. W4279 Headquarters Rd, Mayville. 920-387-2658 x24.

Jodi Lou Lung Cancer Foundation’s 5K Run/WalkJun. 12, 9:00 a.m. 3rd Annual 5K Run/Walk being held in Fitchburg, next to Oak Bank. Proceeds go to the Paul P. Carbone Cancer Center in Madison to aid to advances in lung cancer research. 5951 McKee Road, Fitchburg.

Get Fit - Drink Milk - Ride a BikeJun. 19, 7:00 a.m. An enjoyable 10 or 30 mile bike ride through Walworth County’s scenic countryside. Upon comple-tion, enjoy a complimentary old fashioned farm breakfast. Walworth County Fairgrounds, Highway 11 east, Elkhorn. 262-723-2613.

YWCA 5K Pancake Run: A Race Against RacismJun. 19, 7:55 a.m. 5K run and walk, 5K Wheelchair race, and 1/2 mile kid’s fun run and walk. USATF certified course (WI-06055-JW). Flat, blacktop, quiet residential streets. YWCA, 1735 S. Washington St, Janesville. 608-752-5445.

6th Annual Freedom 5k Fun RunJun. 27, 7:30 a.m. Headquartered at the St. Germain Com-munity Park. Held in conjunction with the Independence Day festivities. St. Germain Community Park, Hwys. 70 & 155, St. Germain. 715-542-2372.

River Valley Bike RideJun. 27, 7:00 a.m. Bike ride featuring 7 routes from 8 miles to 100 miles, free t-shirt, 6 rest stops, sag support, free food at the finish. Raffle (Trek bike), music and entertainment for all ages. Ride starts in Fireman’s Park, Newburg, WI. Riveredge Nature Center, 4458 W. Hawthorne Dr., Newburg. 800-287-8098.

Please

support our advertisersLet them know you read about them in the…

205 W. Highland Ave, Suite 501 • Milwaukee 53203 • 414.431.3377 • Fax: 414.431.4214

20 June 2010 www.outpost.coop

Rain Gardenssaturday, June 19, 1 – 2:30 pmoutpost Capitol drive$15 owners and non-ownersRegister at Keep Greater Milwaukee Beautiful, http://kgmb.org/adult_programs.html or call (414) 272-5462, ext. 105

Save water, reduce runoff, and beautify your landscape! Learn how to design your own rain garden full of native plants that attract butterflies and birds while maximizing water efficiency.

June WorkshopsRain Barrels – lecture onlysaturday, June 19, 10 – 11:30 amoutpost Capitol drive$15 owners and non-ownersRegister at Keep Greater Milwaukee Beautiful, http://kgmb.org/adult_programs.html or call (414) 272-5462, ext. 105

It’s easy to conserve water and save money on your bills by adding a rain barrel to your home! Learn how to use this rain collection system to water your garden and lawn.

Recreational Kayaking Basics June 24 • July 22 • september 9 5 - 7:30 pmLaacke & Joys, 1433 N. Water Street $40 Outpost owners; $50 non-owners; Cost includes kayak and equipment rental. Register directly with Laacke & Joys at (414) 271-7878, ask for canoe/kayak dept.

Laacke & Joys and Outpost team up to get you out on the water this summer. Focus on the basic strokes and safety skills needed to enjoy paddling a recreational kayak on our many calm inland lakes and rivers. Learn the strengths and limitations of your craft. Taught by your local paddling experts at Laacke & Joys. Light refreshments provided by Outpost.

For complete information on workshops, instructors, and other workshop opportunities, please visit our website:

www.outpost.coop/ed-workshops.html

www.outpost.coop June201021

your Co-op!outpost Natural Foods Cooperative • May

Outpost has had a history of getting a wide variety of highly motivated individuals to serve on our board. The role of

the Board is two-fold, it gives direction to help Outpost set its ultimate goal, and then leaves the means of reaching that goal to the management of the co-op, allowing the most generous parameters possible for management to operate. The remaining task of the board is to then monitor management to make sure it is operating within those limitations.

The skills that benefit the efficiency of a director vary in degree, but rely heavily on an acute understanding of finances and ac-counting. We are far from being a board of all accountants, but we have all acquired training and knowledge sufficient to moni-tor the management of our co-op. Some directors have focused their continuing education in these specific areas so to be able to better serve Outpost as a director.

Most importantly is your willingness to give of your time to serve Outpost, as it is a director’s duty to prioritize some of his or her time for the needs of the co-op. There are only 9 directors serv-ing thousands of owners, and the time, attention and passion you provide are the greatest services you can offer our cooperative.

It is likewise very impor-tant to get a variety of backgrounds and per-spectives that come from varied individuals. There is no mold that you have to fit, rather your individual-ity is your greatest asset coupled with your passion and commitment of time.

There are mandatory meet-ings once a month on the fourth Monday of each month, that last about 3 hours in the evening. Continuing education is a part of being a director which includes occasional weekend commitments and some travel. Additionally, there is a modest stipend the direc-tors receive to defray some of the time and effort afforded by each director. Please understand that those who have a passion for making the world a better place, and are committed to put in the time required to properly serve the owners of Outpost are the best candidates for these positions!

The time is now! Currently we are in the process of encourag-ing owners to apply for openings on the Board of Directors. The deadline to get your applications in is June 15, 2010. A prerequi-site is that you attend at least one Board Meeting before June 30, 2010. Please get your application online by visiting us at www.outpost.coop.

Chris Zimmerman, director

Happy Independence Day! all outpost locations will be open

sunday, July 4th 7 am – 5 pm for your shopping convenience!

The Board CornerGreat Food Needs Great Leadership!

There are only 9 directors

serving thousands of owners, and

the time, attention and

passion you provide are the

greatest services you can offer our

cooperative.


Everything we know about feeding folks who can’t eat gluten came from the best source in town, our nutritionist, Judy

Mayer. Because Judy is a food-lover - and optimist - she counsels her clients to focus on all the great stuff you can eat vs. what you can’t - and we think that’s a pretty great way to look at any diet!

Because breakfast really is the most important meal of the day, we’ve put together some staff-tested gluten-free favorites. In-cluded in the mix are some pretty fantastic recommendations for incorporating whole grains into your gluten-free routine. Three daily servings of whole grains reduces cholesterol dramatically, lessens the risk of heart disease and even lowers the risk of dia-betes and some cancers. B vitamins, iron, magnesium, selenium – you name it, whole grains are chock full of it! Hands down, we need to start, stop and end our day with our healthy dose whether we’re gluten-free or not!

No-time-for-breakfast BreakfastsWe know you’re on the run, we know there are some days that you eat breakfast at the stoplight or at your desk. Here are some of our favorite quick morning noshes to carry along or eat over the sink.

Nature’s Path Mesa Sunrise (best tasting gluten-free flake around!) with a fresh fruit or raisins and milk.

Your favorite yogurt (ours is Sugar River) with a sprinkling of En-joy Life Perky’s Crunchy Flax cereal or Bakery On Main Cranberry Orange Cashew Granola.

Glutino Flax Seed Bread with almond butter and local jam.

Suzie’s Thin Cakes puffed rice crackers with peanut or cashew butter and bananas.

hot Cereals Due to the nature of the milling process and that many compa-nies mill more than just oats, naturally gluten-free oatmeal or rice cereal can’t always carry out that promise. Always look for the company’s gluten-free labeling to ensure your product is safe for you to enjoy.

Bob’s Red Mill Gluten-Free Steel Cut Oats or Whole Rolled Oats makes great oatmeal, great homemade granola and fantastic homemade granola bars!

Bob’s Red Mill Mighty Tasty Hot Cereal a blend of sorghum, buckwheat and corn makes for a stick-to-your-ribs morning meal. We like this with fresh or frozen blueberries stirred in.

Erewhon Brown Rice Cream with 5 grams of protein, this stuff will stick with you for sure!

Rolling Meadows Sorghum Hot Breakfast is reminiscent of cream of wheat in texture with a slightly sweeter grain flavor. We love it with a pour of sorghum or maple syrup and a sprin-kling of toasted walnuts.

weekend BreakfastsWhen there is time for more than a bowl of cereal or cup of yo-gurt, we like to pull out all the stops. Whether it’s pancakes you crave or biscuits and gravy, there are gluten-free renditions that are delicious enough to share with your friends and family (but only if you want to!).

Bob’s Red Mill Gluten-Free Biscuit and Baking Mix. While these aren’t exactly like the biscuits you remember, they are pretty darn close. Make a whole batch and freeze for up to 3 months. These are seriously awesome with the gluten-free sausage gravy recipe on the next page.

Pamela’s Gluten-Free Baking and Pancake Mix are light, fluffy and fool the best of them when it comes to being the closest thing to gluteny pancakes.

Homemade gluten-free crepes rolled with local strawberry jam, sprinkled with powdered sugar. The recipe on the next page is possibly even better than classic French Crepes. (Gasp!)

Scrambled eggs and Cascadian Farms Hash Browns with Organ-icville ketchup (gluten-free and sweetened with agave!). Some hashbrowns out there have hidden gluten, not these guys – just fantastic, organic potatoes that are easy to make and delicious to eat!

Simple Soyman herbed tofu scrambled with scallion and wrapped in a Food For Life brown rice tortilla topped with your favorite salsa. This might even be car food… for careful eaters anyway.

Gluten-Free Breakfasts!


Best Ever Gluten-Free Crepes This recipe comes to us via Mike Sieger who makes these for his son. From Mike: “Lots of recipes out there primarily lean on tapioca flour, I wanted to provide a breakfast that actually had some nutrition to it. The almond meal has calcium and protein, the flax meal provides omega 3s and I add sorghum for iron. It’s a fool-proof recipe that took awhile to perfect!” And perfect he did. We tested these and they have both fantastic texture and flavor. While it’s a lot of flours to have on hand, the results are legendary. Once the flours are combined, Mike splits the dry ingredients into 3 batches, but these can also be made ahead and frozen between plastic wrap. Watch Mike and his son make the crepes together on our youtube channel! (youtube.com/outpostnaturalfoods)

Makes 24 crepes

3/4 cup potato starch (not potato flour)1/4 cup sorghum flour1/4 cup flax meal1/4 cup almond meal2/3 cup tapioca flour (or starch)2 tablespoons sweet rice flour2 tablespoons powdered sugarpinch of salt3 eggs3 cups milk1 teaspoon gluten-free vanilla (or to taste)oil or butter for pan1. Combine dry ingredients and set aside. 2. Whisk together eggs, milk and vanilla (if you’ve split your recipe into 3 batches, only whisk 1 egg

with 1 cup of milk and add just a drop of vanilla). Slowly add to the dry ingredients, stirring while it’s added.

3. Over medium heat, melt a small knob of butter (or 1 teaspoon canola oil) in a small non-stick skillet, making sure the entire pan is well coated.

4. Pour about 1/4 cup of the batter onto the pan, tilting the pan in a circular motion so the batter coats the surface evenly. Cook the crepe about 2 minutes until the sides start to curl away from the side of the pan slightly. Loosen with a spatula, flip and cook the other side for a minute more. Fill and roll as desired, serve hot.

Gluten-Free Biscuits and Sausage GravyUh huh. Creamy sausage gravy with Bob’s Red Mill biscuits. We’re talking the real deal here, you will not care if your life is full of gluten-free-ness once you whip this up for Sunday brunch. Make the gluten-free biscuits according to package directions, split them open, top with a scrambled or fried egg and smother in this gravy. It’s not health food, but dang, everything in moderation!

1 pound pork sausage 2 tablespoons butter1/4 cup sweet rice flour (other gluten-free flour may be substituted)4 cups milk (or alternative)salt and pepper to taste1. Brown sausage in a large skillet over medium heat. Outpost sausage will be lean and perfect for this

recipe, if you’re using another sausage you’ll need to pour off some of the grease. 2. Once the sausage is brown, remove from the pan and set aside. Keep the heat at medium and add

butter to the sausage pan, swirl until it melts, blend in the flour until the butter and flour look pasty.3. Reduce heat to low and slowly add the milk, stirring constantly. Add the sausage back into the pan

and simmer until the gravy becomes thick and bubbly (until desired consistency, the more you cook it, the thicker it will become.)

4. Season liberally with pepper and pinch of salt. If biscuits aren’t in the cards, this is also fantastic with mashed potatoes.

Always check the product label

to ensure your safety. Outpost cannot guarantee these products are 100% gluten-free.


think outside the

a summer food drive for kidsLunchbox

Did you know we have hundreds of items on sale every month exclusively for owners? Pick up a flyer and look for the green sale

signs the next time you shop!

Owner Bonus Buys!

It Pays to Be an Owner! I Love Outpost!

weekly sales on your favorite fresh items!

Just for owners…

Bob Lucano, Outpost Owner

we’re Looking For a Few Non-profits!did you know that outpost makes a minimum $1000 dona-tion every month to a local non-profit organization? do you know of an organization that focuses its efforts on people, food, or the environment that would like to be a recipient in 2011? if so, let us know!

Contact Mari Niescior, Cooperative relations director, at (414)431-3377 ext. 121

with the organization’s name and mailing address.please remember, all eligible groups must have proof of their 501(c)(3) status and all applications must be received by the Cooperative relations director by august 1, 2010.

“I have been an owner of Outpost for about three years. Since I have joined the co-op I have been amazed at how different

the food I purchase from Outpost tastes. Even the meats have that fresh full flavor without all the additives. It reminds me of the food my mother used to serve us back when things were more natural. I also feel so much healthier, since I have started eating foods that are the way nature intended--fresh and without chemicals. I would recommend Outpost to anybody who wants to change to a healthier way of living.”

theCO-OPadvantage June201025

BIONATURAEOrganic Pasta

$1.99

16 oz., select varieties

THAYERSWitch Hazel

$6.29


ALBA BOTANICABody Cream

$8.99

6.5 oz., select varieties

ANNIE’S HOMEGROWNOrganic Pasta & Cheese Dinner

$1.79


ANNIE’S HOMEGROWNOrganic Canned Entrées

2/$3.98

15 oz.

Extra Virgin Olive OilNAPA VALLEY NATURALS

$9.99

25.4 oz.

ANNIE’S HOMEGROWN

$2.39

7-7.5 oz., select varieties

AURA CACIACedarwood Essential Oil

$2.69

.5 oz.Other Aura Cacia essential oilsalso on sale

DR. BRONNERSOrganic Shave Gel

$5.49

7 oz., select varietiesBOB’S RED MILLNatural Wheat Germ

$1.79

16 oz.

GOOD HEALTHHummus Chips

$1.69


ALBA BOTANICASea Salt Body Scrub

$7.49

14.5 oz.

SEASONSCheese Snacks

$2.19

6-8 oz., select varieties

ALBA BOTANICAFacial Mask

$8.99

3 oz.

ANNIE’S HOMEGROWNOrganic Fruit Snacks

$3.29


BIOKLEENLiquid Laundry Detergent

$7.99


Organic Bunny Grahams

June 1 – 14, 2010

26 June 2010 theCO-OPadvantage

THAI KITCHENSimmer Sauce

2/$5


LAKEWOODOrganic Pure Pineapple Juice

$3.49

32 oz.Other select Pure Juices also on sale

LITTLE BEAROrganic Refried Beans

$1.69


MUIR GLENOrganic Tomatoes

$1.39


SANTA CRUZOrganic Applesauce

2/$5


THAI KITCHENPad Thai Noodles

$1.99

9 oz.

WESTBRAEOrganic Beans

$1.29


BOCAChick’n Nuggets

$2.99

10 oz.

CASCADIAN FARMSOrganic Frozen Broccoli

$2.39

16 oz.Other Cascadian Farms frozen products also on sale

PACIFIC NATURAL FOODSOrganic Almond Beverage

$2.19


NEWMAN’S OWNOrganic Pretzels

2/$4


THAI KITCHENRice Noodles

2/98¢


AMY’S Organic Enchilada

$3.29

9 oz.

CROFTERSOrganic Fruit Spread

$2.79


FOOD MERCHANTSOrganic Polenta

2/$5


KASHIHeart to Heart Cereal

2/$6

12.4-13.4 oz.,select varieties

June 1 – 14, 2010

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


THAI KITCHENChili Sauce

$2.99


THAI KITCHENCurry Paste

$2.29


THAI KITCHENFish Sauce

$2.49

7 oz.

GINGER PEOPLEGinger Sauce

$3.59


SPECTRUM NATURALSOrganic Unrefined Coconut Oil

$6.49

14 oz.Refined coconut oil also on sale

CHOBANIGreek-style Yogurt

89¢


REDWOOD HILLSGoat Milk Yogurt

$1.69


NEWMAN’S OWNLemonade

$2.89


BIONATURAEOrganic Gluten-free Pasta

$3.49


RISING MOON ORGANICSOrganic Pasta

2/$5


MARY’S GONE CRACKERSOrganic Crackers

$2.99


IMMACULATE BAKING COMPANYCrescent Rolls

$2.99

8 oz.

STONYFIELDOrganic Squeezers

$2.79

8 ct., select varieties

STONYFIELDOrganic Probiotic Yogurt

$1.99


EARTH SCIENCETravel-size Shampoo or Conditioner

$1.19

2 oz.

NATURAL CHOICEOrganic Fruit Bars

$3.49


June 1 – 14, 2010



EARTH SCIENCEShampoo or Conditioner

$4.99


RUDI’S ORGANIC BAKERYOrganic Cracked Wheat Bread

$2.99

22 oz.

NATRACAREPanty Shields

$2.49

30 ct.

EQUAL EXCHANGE FAIR TRADEOrganic Mind, Body & Soul Coffee

$7.99

per pound

BOIRONBitecare Gel

$4.99

1.05 oz.

NATRACARECotton Wipes

$2.99

12 ct.

TANKA BARNatural Energy Bar

$1.99


RAINBOW LIGHTB-Complete

$6.69

45 tab.

VRUITFruit & Vegetable Blend

$2.99


NEW CHAPTERZyflamend

$22.99

60 softgels

STONYFIELDOrganic Whole Milk Yogurt

79¢


TANKA BARBuffalo Bites

$4.89


BIOKLEENLaundry Powder

$12.79

10 lb., select varieties

June 1 – 14, 2010



BOIRONCalendula Ointment

$4.99

1 oz.

AURA CACIASesame Massage Oil

$3.99

4 oz.Other Aura Cacia massage oils also on sale

GOOD HEALTHPeanut Butter Filled Pretzels

$1.69


AMY & BRIANNatural Coconut Juice

2/$3


ANNIE’S HOMEGROWNOrganic Snack Crackers

$2.39


ANNIE’S NATURALSOrganic Dressing

$2.79


BIONATURAEOrganic Fruit Nectar

$2.79


DR BRONNERSOrganic Bar Soap

$2.79


GARDEN OF EATIN’Organic Tortilla Chips

2/$6


RUDI’S ORGANIC BAKERYOrganic Multigrain Bread

$2.99

22 oz.

EARTH FRIENDLYDishmate

2/$5


ALBA BOTANICAShampoo or Conditioner

$6.59


HONEST TEAOrganic Ready to Drink Tea

2/$5


WALNUT ACRESOrganic Baked Beans

$1.79


June 15 – 30, 2010


JYOTIHeat & Serve Entrée

$1.99


CASCADIAN FARMOrganic Asparagus

$3.29

9 oz.Other Cascadian Farm frozen vegetables products also on sale

SANTA CRUZOrganic Lemonade

$11.88/case of 12

32 oz. bottles, select varietiesSpecial Truckload deal – while supplies last!

ORGANIC INDIAOrganic Tulsi Tea

$3.29


OUTPOST BULK FOODSOrganic Long Grain Brown Rice Value Bags

$7.95

5 lb. bag

SEVENTH GENERATIONAll Purpose Cleaner

$2.79

32 oz.Other Seventh Generationproducts also on sale

Organic Gluten-free Ice Cream Sandwich

JULIE’S ICE CREAM

$3.79

6 ct.Other Julie’s Ice Creamproducts also on sale

NATURE’S PATHOrganic Cereal

2/$6


SANTA CRUZOrganic Lemonade

2/$3


NATURE’S CHOICECereal Bar

2/$5


CASCADIAN FARMOrganic Frozen Spinach

$2.39

10 oz.Other Cascadian Farm frozen vegetables products also on sale

BOCAVeggie Burgers

$2.99


KettleKrinkle Cut Chips

$3.49


TOM’S OF MAINEDeoderant Stick

$4.99


when you buy a whole case

CHATHAM VILLAGECrouTons

4/$5


June 15 – 30, 2010



SO DELICIOUSOrganic Non-Dairy Dessert

$3.99

32 oz.

NEW CHAPTERProstate 5LX

$19.99

50 softgels

STRETCH ISLANDFruit Leather

39¢

.5 oz., select varieties

ORGANIC GROOMINGDeoderant

$6.49

2.8 oz.,Other Organic Groomingproducts also on sale

SPECTRUM ESSENTIALSOmega 3 Fish Oil

$8.99

100 cap

RAINBOW LIGHTMultivitamin for Men

$17.99

90 tab

CITRA SOLVOrganic Cleaner & Degreaser

$4.99

8 oz.

BLUE DIAMONDAlmond Beverage

$2.89


NANCY’SOrganic Plain Nonfat Yogurt

$2.89

32 oz., select varietiesJULIE’S ICE CREAMOrganic Dessert Bar

2/$5


ORGANIC VALLEYOrganic Milk

$3.49


STONYFIELDOrganic YoKids Yogurt

$2.79

6 pack, select varieties

STONYFIELDOrganic Low-fat Yogurt

79¢


ORGANIC GROOMINGOrganic Milled Soap

$3.59

3 oz.,Other Organic Groomingproducts also on sale

Organic Ice Cream ConesLET’S DO ORGANIC

$1.99

2.3 oz.

JULIE’S ICE CREAMOrganic Ice Cream

2/$5

1 pint, select varieties

June 15 – 30, 2010



preparing yogurt containers:Gather containers for your yogurt to live in. You can save plastic store bought yogurt containers or use glass jars with lids. We like using old jam jars as they’re the perfect size for about two serv-ings of yogurt, don’t have any undesirable smells or tastes like old pickle or tomato sauce jars and always have nice tight fitting lids.

Make sure your containers are clean and sterilized. Run through the dishwasher or soak in a sink full of very hot, just shy of boil-ing water. You’d benefit in this step by using glass jars so you don’t have to worry about plastic melting or warping.

yet another use for our crock pots:By far our most favorite and low maintenance method for making yogurt has to be in the crock pot. You’ll need at least a 4-quart crock and no plans for using it for anything else for the next two days.

a few notes on ingredients:We’re using whole milk. You can use lower fat milk but your yogurt will not be as thick. You can add in one packet of plain gelatin to thicken if using low fat milk but we wanted to keep our ingredients as few as possible here.

Make sure your milk is NOT ultra-pasteurized as there’s not enough microorganisms left to make a decent yogurt. (Sassy Cow is a great choice).

You’ll need a starter culture, just like making sourdough bread. You can use store-bought yogurt or a dry yogurt starter culture (Yogourmet is our pick). Once you have your own yogurt made, save 1/2 cup for starting future batches.

Make Your Own Yogurt!

Crock Pot YogurtIngredients1/2 gallon (8 cups) whole milk 1/2 cup plain active culture yogurta thick bath towel or twofresh or frozen fruit to be added when yogurt is ready to eat1 Turn your crock to low heat. Add the 1/2 gallon of milk, cover and

cook on low for two and a half hours.2 Turn off crock pot (we unplug ours so another family member

wandering by isn’t as likely to turn the heat back on). Leave the cover on and let sit for three hours. Don’t take that cover off!!

3 After three hours, remove two cups of the warm milk and pour into a bowl. Add the 1/2 cup of starter yogurt and whisk to combine. Pour everything back into your crock pot, stirring to combine.

4 Put the cover back on the crock, DO NOT TURN THE HEAT BACK ON, wrap tightly with your bath towel and let sit for eight hours. (Duct tape is not unheard of for this step.)

5 After eight hours, the mixture will be yogurt! It will have thickened but not as much as store-bought stuff. You can strain through a coffee filter or cheese cloth for Greek-style yogurt that is as thick as sour cream.

6 Ladle into your prepared containers and store in refrigerator for seven to 10 days. We like to add fruit as we eat the yogurt instead of adding ahead of time so the consistency stays thick and creamy.

7 Be sure to reserve 1/2 cup for starting future batches!

Herbed Yogurt SpreadMakes about 1 cup

This spread is wonderful in a whole wheat pita with cucumbers, tomatoes and sprouts, dolloped on baked potatoes or simply with your favorite crackers.

1 quart plain homemade yogurt12 cloves of garlic, roasted till soft and mashed2 tablespoons fresh chopped thyme2 tablespoons fresh chopped chives2 1/4 teaspoons fresh squeezed lemon juice1/2 teaspoon Worcestershire saucesalt and pepper to taste

1 In a mixing bowl, combine all ingredients except for salt and pep-per and mix well.

2 Line a colander with a cheesecloth and set in a large bowl. Pour yogurt mixture into cheesecloth and place in refrigerator for 12 hours.

3 After 12 hours, yogurt will be very thick. Transfer to serving bowl and season with salt and pepper to taste.

We waded through a lot of instructions on making your own yogurt and have to admit we were a little exhausted and over-whelmed by all the steps and precise temperatures involved in some of the do-it-yourself methods. The most important part of

the whole process is the incubation – keeping the soon-to-be yogurt at the correct temperature for all the little microorganisms and cultures to work their magic. And this can be the trickiest part if you’re not good at say, paying attention and reading thermometers.

But after some trial and error (and sometimes icky results), we found a wonderfully simple way to successfully make our own yogurt at home. It’s sort of a fun and edible science experiment. So, go ahead, make your own yogurt and take pride in creating something delicious from a few basic ingredients.

We’re going to throw a lot of steps at you here, bear with us though because they’re all important and worth the effort.


Celebrate National Dairy MonthLocal sourceGrade A Salted Sweet Cream ButterProduced by family owned Alcam Creamery from milk from local dairy farms in the Richland Center region. It sports an extremely smooth texture with robust buttery tones and saltiness. This butter is unbeatable melted on popcorn!

1 lb. quarters $2.49Freis Von kielGrade A Salted Sweet Cream Butter Produced by the Pine River Dairy in Manitowoc. The Olm Family has been making butter and cheese

for over 6 generations! Cream comes from farms in the eastern portion of Wisconsin. Rich mouthfeel with a mellow grassiness and light saltiness. Staff favorite.

1 lb. solid block $2.99westby Cooperative Creamery Grade AA Lightly Salted Sweet Cream Butter Westby is a co-op of about 100 farmers in the western por-tion of Wisconsin. Made from milk from cows not adminis-tered rBGH. A very fine bal-ance of flavors with mild saltiness and gentle, even buttery notes.

1 lb. quarters $2.99rochdale Farms

Hand-Rolled Grade AA Butter These odd old-timey look-ing oblong lumps wrapped in wax paper are made to order in small batches at

Alcam Creamery. Milk comes from Amish dairy farmers in Wis-consin and Minnesota who still hand-milk and pasture feed their cows and each farm has only about 20 cows! Quite tangy for a salted butter from the addition of whey cream.

1 lb. rolled block $4.89

organic Valley organic Grade aa Butter Made in Chaseburg in a 90 year old creamery building. Organic Valley uses only certified organic milk from sustainable and hu-mane dairy farms in all its butter.

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1 lb. quarters $5.29

European Style Uncultured Cultured Butter – Superb for flaky pastries and crusts

8 oz. block $4.99Pasture Butter Cul-tured Salted Butter Limited Edition - Cows are 100% pasture grazed, milk used is from May-September only and is very high in CLA, Omega 3 and Omega 6. May not be avail-able year-round.

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Get real local flavor when you purchase genuine wisconsin butter

Fun butter factsº it takes about 11 quarts of milk to yield 1

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º the majority of the butter made in our country is sweet cream butter available as salted and unsalted. Cultured Butter is made from sweet cream to which lactic acid cul-tures have been added to further enhance the butter’s sweetness. this type of butter is popular in europe but is also available at outpost under the organic Valley label.


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Customer Service Stars!

We asked our customer service STARS what they think makes Outpost different than any other grocery store in town. And then, because June is indeed busting out all over, what will they be busting out for early sum-mer breakfasts!

Introducing Bay View Food Ambassador Tracy Patterson“Outpost is really a different kind of grocery store be-cause we truly get to know our customers and are on a first name basis with many of them! My favorite summer break-fast is homemade pancakes with fresh seasonal fruit and coffee!”

Introducing Julie Ferron from State Street’s Front End department“Outpost is different because we’re community owned, small and friendly! I’m going to be enjoying fresh red local strawberries in my granola yogurt parfaits.”

Introducing Jerett Gibson from Capitol Drive’s Front End department“Outpost is different from any other grocery store because of the employee and custom-er relationships. They’re more like friendships than anything else. People are generally very warm, friendly, and laid back!I’m switching up my summer breakfasts to cereals, granolas and fresh fruit!”

Summer Salads from Outpost’s Prepared Foods

we make every one of our all-natural salads from scratch using fresh organic and natural ingredients.

Macaroni saladClassic and delicious $4.99/lb.roasted red potato saladThis is our signature potato salad and vegan to boot!

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$6.99/lb.sumi slawAn Asian twist on a classic. $5.99/lb.tuna Vegetable pasta saladNoodles and tuna never tasted so good! $6.99/lb.tabouliA classic Middle Eastern salad. $6.99/lboutpost Baked BeansYeah, it’s not a salad, but it’s not summer without them! Ours are veg-etarian, so everyone can join the fun!

$4.69/lb.

Our signature Roasted Red Potato Salad with organic greens and tabouli.


In an ideal world...

In addition to Outpost’s $1000 donation, we

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total at the cash register for

Literary Services of Wisconsin on Wednesdays in

June.

Literacy Services of Wisconsin (LSW) was formed in 1965, making 2010 our 45th year.

The founders wanted to help adults who were unable to read to do so. It was a sole volunteer effort but a group of committed and compas-sionate business men.

In Milwaukee, every 26 seconds a student drops out of school and composite graduation rates are around 60%. What has Literacy Services of Wisconsin done to fight these statistics?

At LSW, we see myriad of adults who have dropped out or had poor experiences in school. Our basic reading and spelling program provides a foundation for them to potentially move into our G.E.D. program so they can earn a high school diploma.

What are some other projects or events that Litera-cy Services of Wisconsin is currently working on?

LSW provides adult basic education, English as a Second Language and G.E.D. preparation. Our model of one on one tutoring is the highest form of academic assistance for students. In 2010, we’ve had an enormous increase in our student population, given the economy and numerous social factors. We are in the midst of an extensive volunteer recruitment campaign to be able to serve the needs of the courageous students that come through our door.

Additionally, LSW is reviewing the possibility of offering some “functional literacy” program-ming, beyond basic academics. This would include computer literacy, financial literacy and employment readiness.

In October, LSW will hold the annual Milwaukee Spelling Bee for corporate and other teams. The “Bee” is an officially regulated Scripps Spelling Bee that brings together hundreds of adults for a fun and educational evening.

What has been your most rewarding experience while you’ve been a part of Literacy Services of Wisconsin?

Without question, the most rewarding part of my job is to see the achievements of our stu-dents. To hear a 65 year old man read his first book and it’s Green Eggs and Ham, is a humbling experience. To meet a woman who came to the center to learn to read simply because she wants to order off a menu in a restaurant or to see a young man from the Sudan learn to speak English and then get his American citizenship

is what keeps me hooked. I don’t know what it would be like to not be able to read as an adult, but I do know our students are amazing- they work, raise families, help their communities and lead productive lives. They are bright, motivated and inspiring. It is an honor to work with our students, our tutors and an amazingly commit-ted staff.

If you could have three wishes, what would they be?

1) That society wouldn’t see people who can’t read as unintelligent. They are not.

2) That adult education would be seen as es-sential – that we would take responsibility for adults who miss an education and provide re-sources for those that struggle to attain one.

3) That LSW would have enough resources, like volunteers and funding, to expand our reach and serve more students. Tens of thousands in the Greater Milwaukee area need our help.

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

…We would eradicate illiteracy and everyone would have an equal chance to receive a good education.

India McCanse, Executive Director, Literacy Services of Wisconsin, on a recent vacation in South Africa.

…we would eradicate illiteracy and ev-eryone would have an equal chance to receive a good education.


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<your community>

STREET EATSGive me a crêpe, gyro, pizza, pita and taco… to goBy Karen Cinpinski

Within the past few years, the city’s street food sector has rapidly ex-

panded with a host of new food vendors popping up all around Milwaukee. From tacos to crêpes and pizza to pitas, a hungry crowd has plenty of options when roaming the streets at lunch or bar time.

But these quick eats are more than just viable options for meals on the go. The growing numbers of street carts are adding to the vibrancy of street life by becoming part of the culture and com-munity. And new vendors aren’t just using the sidewalk to connect with the locals; they’re taking advantage of websites and social media to broadcast their where-abouts, creating a tighter bond between their business and the city by taking away the uncertainty of mobile food.

The season for outdoor eating should be upon us in early June. If it’s not, just wait a week and then consider these stops for quality and convenient curbside cuisine:

AMERICAN EUROS HTTP://AMERICAN-EUROS.COM

American Euros has carved out a niche for late-night eats. Clad in crisp, white

dress shirts, skinny black ties and retro Run-DMC baseball caps, Mark Miller and Chad Mydlowski sell hot gyros to the hungry masses. But it’s not necessarily the grub that draws the crowd; the small cart turns into a popular hang out after-bar as a Lasonic ghetto blaster blares old-school hip-hop and R&B tunes, creating an energy around the cart. The duo hopes to expand with more carts in various locations, but for now you’ll find them downtown, pushing gyros and adding to

the nightlife.

What’s on the menu: Choose from chicken or lamb – or a combo of both – carved fresh daily, marinated in a home-made broth, topped with tomato and onion, and wrapped up “like a Sno-cone” in a 6-inch pita bread for $4. Baklava is also available.

Where you’ll find them: On Marquette campus Monday through Friday for lunch from 10:30 a.m. to 2 p.m., and at the corner of Water Street and Juneau Avenue on Fridays and Saturdays from 9 p.m. to 3 a.m. Of course, locations are subject to change, so track them on Facebook.

PITA BROTHERS HTTP://PITABROTHERS.COM

With a focus on healthy, fresh food, Pita Brothers is the smart dining

idea conceived by brothers Vijay and Manoj Swearingen. Traveling from their National Avenue kitchen headquarters to their desired destination in a battery-pow-ered truck, Pita Brothers is Milwaukee’s first “electric food vendor,” offering quality food to go. The truck produces zero emis-sions and contains a small flat-top grill, refrigerators, steam bins and a blender to produce hearty meals that are made to order. Shoulder to shoulder in the compact space, the brothers spin fruit smoothies and assemble sandwiches on authentic Lebanese flatbread. The cleverly designed steel kitchen turns the heads of passers-by, but it’s not the pita mobile that’s getting all of the attention; it’s the pitas them-

grazedining well in milwaukee

Dirk Werderich, co-owner of Satellite Crepes - making sweet crepes at the East Side Farmer’s Market at Beans & Barley last year.

Photo courtesy of East Side Green Market/Sweet Water Foundation.


selves, because they’re tasty and healthy, too.

What’s on the menu: Portable pita wraps served on flatbread, snugly encas-ing grilled or raw veggies, meats – bacon, chicken and steak – or vegetarian fillings like hummus or falafel. Each sandwich is completed with a choice of dressings: ta-hini, buttermilk ranch, spicy ranch, mayo, creamy Caesar and sweet barbecue. Prices range from $5 to $6.

Where you’ll find them: Located in downtown Milwaukee serving lunch be-tween 11 a.m. – 2 p.m. and dinner between 5 p.m. – 8 p.m. The truck’s usual park-ing spot is at the Third Ward’s Catalano Square off Broadway for weekday lunches, but hungry people can track the truck’s location on Twitter (twitter.com/pitabros).

REAL DOGS

One of the city’s originals, the hot dog cart, has become part of downtown

Milwaukee’s landscape. An institution of sorts, Real Dogs has been towing the lot for decades, offering a pit stop for carousers as they move from bar to bar on weekend nights. But it’s not just for midnight snacks; the weekday lunch hour is prime hot dog time, too. Day after day, hungry and devoted locals form a line for fast, convenient and familiar food. To such regulars these stands are a link to the community, a neighborhood anchor, and an adjunct to the office. At the hot dog cart, you’ll hear talk about civic affairs and politics as well as shouted or-

ders – one dog with raw onions, ketchup, hold the mustard.

What’s on the menu: Standard, by the book hot dogs ($2.25, other sausages $3.25), brats, natural-skin wieners and knackwurst, plus a more exotic lineup of Usinger’s products, including Cajun an-douille, spicy Hungarian and the irresist-ible Portuguese linguiça. Top it off with Brooklyn onions (in a fiery red sauce).

Where you’ll find them: Along Water Street and Wisconsin Avenue in down-town Milwaukee.

SATELLITE CRêPES WWW.SATELLITECREPES.COM

We often associate crêpes with fine-dining, but they were originally

served on the streets of France. Owners Janeen and Dirk Werderich know this, and they are striving to change Milwau-kee’s perception of this delicate dish. From a self-built, “green” mobile cart big enough for two griddles and an array of toppings, the couple serves up sweet and savory eats made from scratch and to order. Their distinct eco-cart has a solar panel positioned on top of its aluminum roof, which powers the fridge battery. Traditional buckwheat batter is ladled onto a sizzling griddle and spread thin with a squeegee-looking tool. Within min-utes, the crêpe is flipped and topped with local, organic ingredients, and then folded into quarters and wrapped in paper. Still, the space-named food is only part of the couples’ vision; they say they were drawn to the mobile food business by the

notion of having people come together on the streets as a community — to interact with each other. With easy conversation and fast but delicious food, the Werd-erich’s have succeeded in providing a great social hangout.

What’s on the menu: Fresh, vegan and non-vegan crêpes, perfectly crisp yet lacy and packed with savory prosciutto and mozzarella, basil, tomatoes, lemon and truffle oil or sweet bananas and chocolate-hazelnut Nutella, Grand Marnier and fresh squeezed lemon and sugar, and more. Crêpes cost $3-$5.

Where you’ll find them: Often found in the Third Ward on the corner of Broad-way and Buffalo, or on the East Side off of Brady Street. But like a true satellite, their location is ever moving. Check their website for daily updates.

STREET-zA PIzzA HTTP://STREETzA.COM

No matter where you are or what time of day it happens to be, Street-za

Pizza brings pizza by the slice right to you – on the street. The red-and-white pizza truck, run by Scott Baitinger and Steve Mai, travels the city with an ever-changing lineup of both traditional and gourmet slices. They’re constantly creating new pies and experimenting with exotic flavor combinations. The “Brewers Hill” features slices of brat simmered in Blatz while the “Bay View” slice is topped with ground sirloin, bacon, various cheeses, onion, and home-made potato chips from CaféLulu.

PEDAL TAVERN HTTP://PEDALTAVERN.COM

Since the very first German immigrants settled in Milwau-kee and opened the city’s first breweries in the mid-

1800s, it seems Milwaukee has been looking for the most productive way to consume beer and add to the city’s bar culture. Now, more than a century and a half later, Ryan Lloyd and Derek Collins just might have found the answer: the Pedal Tavern.

Described as a “16-person bicycle powered party on wheels,” the idea was originally conceived in Amsterdam, but has recently been introduced to the United States – Lloyd and Collins’ manually-powered tavern is only the second in the U.S. The company supplies its own drivers, and you supply everything else: friends (ideally six people), food, drinks and some leg muscle. Completely powered by foot, and reaching speeds of six miles per hour, the Pedal Tavern is the perfect way to enjoy the city streets, take in the sights and get an easy workout all at once. Pricing varies, but it’s about $10 per hour per seat.

What’s on the menu: Currently, the liquor license is still being discussed at the city level. A state law is blocking the ability to serve alcohol “on” the tavern, but there is support from the city to push it through. If it is passed, it will be legal to bring your preferred libation onboard. Until then, non-alcoholic beverages and food are permitted.

Where you’ll find them: This amazing new contraption is now winding its way through downtown Milwaukee, mak-ing stops along predetermined routes. Specific pub crawl routes within the Third Ward are available, with stops in-cluding Riptide, Wicked Hop and the Milwaukee Ale House. Lloyd and Collins want to expand routes into Walker’s Point. Other pedal courses will be considered upon request and are perfect for bachelor/bachelorette parties, company out-ings, tailgating, sightseeing and picnics.

So … New York has its hot dog stands. Yes, we know all about that. Well, Milwaukee has its hot dog stands, too. And a few other types besides. So next time you’re wander-ing the Third Ward or feeling a bit peckish on Brady, maybe take your lunch to go from a local vendor cart.

Bring your party with you on the 16-seater bicycle tavern



<your community>

By Erik Richardson

“Burn down your cities and leave our farms, and your cities will spring up again as if by magic; but destroy our farms and the grass will grow in the streets of every city in the country.”

– William Jennings Bryan

This is a remarkable bit of truth, and was bet-ter understood at the turn of the twentieth

century when Bryan spoke it and a large per-centage of Americans had either grown up on farms themselves or their parents had. Today, however, when such percentages have dropped to an all-time low, we are losing our capacity to sustain our (agri)culture, but we are losing it to ignorance, not fire. In a local effort to reverse that trend, there are organizations in the Mil-waukee area that are working to recover our connection to the foundation of our food sup-ply and to pass on that connection to the next generation. What we found when we started to dig a little was encouraging, to say the least; we found organizations of diverse kinds and people from diverse backgrounds with a lot of great ideas and a lot of energy all working to teach the fundamentals of organic and urban agricul-ture to the next generation. Following are brief overviews of some of those groups:

Friends of Boerner Botanical Gardens.

Boerner Botanical Gardens supports a number of different programs to help children understand and engage in plant science and gardening projects. “Plant Science” is a K-6 pro-gram that can be used as an enhancement to regular science classes. “Growing Gardeners,” for ages three to six, provides hands-on activi-ties to give children and their parents a chance to learn together. Friends of Boerner also offers “Plant Hope,” geared for third grade students, which partners with charitable foundations in the area to give more than 300 Milwaukee public school students an immersion in plant science, spanning both classroom work and on-site activities at Boerner Botanical Gardens.

Over the past year, these various programs, along with summer workshops and day camp opportunities, served almost 15,000 children in the greater Milwaukee area. In trying to under-stand the guiding spirit behind these programs, the Exchange talked with Kristine Petersen, development manager and Monica Jeske, educa-tion manager.

When asked about their inspiration for developing programs like “Plant Hope” and

“Growing Gardeners,” Petersen and Jeske of-fered a great example to illustrate the necessi-ty of giving children experiences that will help them recognize the vital connection between people and plants: “Ask an elementary school student if they had cereal for breakfast and where it came from. Chances are they will tell you that the cereal they ate came from a gro-cery store. The majority of students we meet have yet to discover that most of the food they eat comes directly from or has some connec-tion to plants.”

The organization sees itself as a partner with the school system. Its programs are based on the Wisconsin Model Academic Standards for Science and all of the program educa-tors are Wisconsin certified schoolteachers. Petersen and Jeske summed it up as: “offer-ing a ‘living lab’ where the students can get hands-on experience with plants and have an opportunity to interact with the environment.”

We went on to ask about the ways in which the children’s programs have an effect beyond the boundaries of the workshop or classroom. In addition to stimulating discus-sion with their families, Petersen and Jeske explained, the most important effect of these programs is that the students begin to un-derstand the larger connections. They “begin to understand the importance of recycling, composting, and living a greener lifestyle. Our programs are truly giving children an early imprint which they will carry with them and build upon throughout their lives.”

One of the more exciting projects in devel-opment is a summer day camp at the begin-ning of August. The half-day programs will help students learn to see the gardens from the perspective of other cultures and tradi-tions. The first week’s program is titled “Say Hola to the Garden” and week two is “Say Ni Hao to the Garden.”

Victory Garden Initiative

An interesting contrast to the programs offered at the Boerner Botanical Gardens is the model developed by The Victory Garden Initiative. This program is built on the idea of using our own backyards (and front yards and rooftops and patios) for the production of food. The ideal is a community of gardeners supporting each other in their various projects, all aiming toward a self-sufficient, sustainable, and healthy food supply. By providing mentor-ing, modeling and outreach, the group works

“There has never been a time in hu-man history (except pre-agriculture) that such a small percentage of the population has known how to grow food. This has been possible largely because we have relied on oil for fewer farmers to grow more food for more people. As we unavoidably decrease our depen-dence on oil, we will naturally need more people to grow food again. The children we are teaching this seemingly simple, bucolic skill to, are the farmers of to-morrow.”

– Gretchen Mead of the Victory garden Initiative

PLANT HOPEURBAN PROGRAMS HOPE TO INSPIRE A GROWING PASSION


A yourg gardener in the Plant Hope program at

Boerner Botanical Gardens.


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to make “victory gardening” a way of life for everyone.

The victory gardeners mentor and support a wide variety of projects, rang-ing from large projects such as the raised garden beds planted at Lake Bluff School in Shorewood, to small-scale, such as the “Compost in a Bottle” project which shows children how compost is made.

The Exchange had a chance to talk with Gretchen Mead, the guiding force behind the movement. This was particu-larly valuable because even though the VGI web site does not present a clear focus on outreach to children, Mead was able to explain some of the many ways that children are vital to the kind of change driving the cause. As Mead said, one of the most important ways children can become educated about gardening is to make it a part of their everyday lives and a part of their parents’ lives. Children must “have continuous access to the cycle of life of which we are part. This is why we spend a large part of our time focused on the ‘Move Grass, Grow Food” effort,” Mead says. “Parents can teach their children so much by using a small part of their yards to teach their children how to grow food.”

More than just educating children about gardening, though, it is clear that the victory gardening movement is also about changing the current dominant social model of agriculture. In talking about some of the ways the initiative has influence beyond the edges of the garden, Mead explained that by teaching our children about gardening, we are reclaim-ing the means of food production and distributing it to a wider base. We are, effectively, “reintroducing agriculture into our culture.” As Mead goes on to explain: “There has never been a time in human history (except pre-agriculture) that such a small percentage of the population has known how to grow food. This has been possible largely because we have relied on oil for fewer farmers to grow more food for more people. As we unavoidably decrease our dependence on oil, we will naturally need more people to grow food again. The children we are teaching this seemingly simple, bucolic skill to, are the

farmers of tomorrow.”

Beyond the benefits specific to garden-ing itself, the kinds of projects that grow out of the initiative provide great oppor-tunities for teenagers to build leadership skills. Gretchen told of teens she has worked with over the years who took on leadership roles in their schools and com-munities to accomplish urban agriculture projects. In fact, she said she has worked with teens on and off throughout her career, but has, “never seen anything that inspired teens more than growing food does.”

Without a fixed central location, we asked how the VGI reaches out to schools to help get children involved in the move-ment. Gretchen explained that at a lot of schools, there is at least one person, or group, who would like to take on urban agriculture as their baby. Generally, that person serves as the impetus. Looking for-ward, she would like to develop a stronger outreach channel in this direction, and she would like to provide more on-going sup-port for school groups as they launch and run their projects.

Growing Power

The third innovative program we want to highlight is Growing Power, headquar-tered on Silver Spring Drive and 55th St. on the city’s northwest side. Growing Power was launched in 1993 by Will Allen, a for-mer professional basketball player, and has grown into a national non profit organiza-tion and land trust that helps to provide access to healthy, high-quality, safe and affordable food for people in communities across the socio-economic spectrum. Cen-tering on children from the very beginning, the program has been built around giving teens from those same neighborhoods an opportunity to help with the growing and to learn in the process — and this learning is across all areas, from the biochemistry of soil to composting and marketing.

At the Silver Spring facility, the two-acre operation holds on as the last remaining farm and greenhouse operation in the City of Milwaukee. This small farm includes greenhouses, beehives, poultry houses, a composting operation, and a retail store, among other things. In addi-tion to serving as the national headquar-

ters and training facility, the facility also provides learning and research opportuni-ties for schools, universities, government agencies, farmers, activists, and community members.

In addition to the Silver Spring facility, Growing Power’s efforts also include:

• The Merton Rural Farm site at Camp Whitcomb Mason Boys and Girls Club in Hartland. This 40-acre farm hosts a num-ber of programs as well as providing grass for livestock, housing the food and fitness initiative with the Greater Milwaukee Boys and Girls Club, and providing additional vegetable growing space.

• The Maple Tree School and Commu-nity Garden on 107th Street in Milwaukee. Through an innovative arrangement with the city, this five-acre site partners with the school and the wider community in the Millwood Parks neighborhood to teach young people basic organic agriculture and help them develop a range of leadership skills.

• School gardens at Urban Day School and University School of Milwaukee.

• Community gardens around the Mil-waukee area, such as the Sixteenth Street Community Health Center and the Grow-ers of Peace Garden.

• “Just ... Good ... Food,” which provides sustainably and justly grown food through the Farm-to-city Market Basket Program and sells produce at farmer’s markets.

PLANT HOPEURBAN PROGRAMS HOPE TO INSPIRE A GROWING PASSION

continued from page 42

Gardeners in the Plant Hope program at Boerner Botanical Gardens display

some of their harvest.


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Other area organizations and programs

All of the people we talked to at these organizations were passionate about the many great projects they are involved in, and they were eager to share information about the increasing variety of projects in development. It was encouraging to see, and it is similarly encouraging to find that similar efforts are taking shape in our greater Milwaukee area — there are more efforts, programs, groups and organizations than we could hope to cover here. In addition to the programs detailed above, some of other programs and groups in the area with compatible and educa-tion-centered goals are:

• Milwaukee Urban Gardens (MUG) Their mission is focused on acquiring and preserving land, mostly through negotiat-ing long-term lease agreements with the City of Milwaukee. MUG then partners with local residents to develop and sustain community gardens.

• Wellspring Located 35 minutes from downtown, in Newburg, this country set-ting has gardens, nature trails, woods and meadows, ponds and prairies, and an out-door labyrinth. With six acres of organic gardens, Wellspring also provides classes on everything from gardening to cooking to preserving food for the winter.

• Walnut Way Conservation Corp A bundle of initiatives in the greater Walnut Way community. Among its many projects are: Educational programming for local youth, transformation of vacant, debris-filled lots into productive gardens and orchards, and the hosting of local, state-wide and international groups to exchange urban agriculture techniques.

For more information about these programs, please visit:

Friends of Boerner Botanical Garden: www.boernerbotanicalgardens.org

Victory Garden Initiative: thevictorygarde-ninitiative.com/

Wellspring: www.wellspringinc.org

Milwaukee Urban Gardens: www.milwau-keeurbangardens.org

Walnut Way Conservation Corps: www.walnutway.org

Growing Power: www.growingpower.org


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STREET EATScontinued from page 41Street-za uses locally grown or organic in-gredients and fresh dough which is pulled (rather than tossed) to create a flakey and crispy crust. Each pizza is constructed in their commercial kitchen and then baked at 650 F on a slate deck in the truck’s oven until it’s ready to be served to a hungry, late night crowd.

What’s on the menu: Street-za sells its pizza slices ($3.75) from a changing daily lineup, from sausage and pepperoni to chicken alfredo and eggplant-fresh moz-zarella.

Where you’ll find them: Like the menu, the Street-za truck shifts around, hitting festivals and special events in addition to favorite Water Street watering holes on weekend nights. Folks can track the truck’s location on Twitter (twitter.com/streetapizza) or Facebook.

TAqUERIA ARANDAS

One of a number of loncheras on Milwaukee’s south side, Taqueria Arandas, fondly referred to as “the taco truck,” is spreading good taste and eclectic meals all over the city. The taco truck experience is inextricably linked to the urban vibe of its home neighborhood. Served with grilled hot peppers, onions and a spicy chile salsa, the food is piping hot, fresh and surpris-ingly inexpensive. Folks stopping by can grab their food to go or unwrap their order and perch at the truck’s metal fold-down counter.

On the menu: Burritos, tostada, tacos and tortas. Fillings include barbacoa (tender beef), chicken, asada (steak), tripas (chitterling) – crisp or soft – and beef tongue.

Trucks are parked at three different locations from 10 to 8.: S. 37th Street and National Avenue S. 13th Street (north of the restaurant S. 27th Street (north of Oklahoma Avenue)


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<your body>

Simply Health

Sweet roots

Cutting the excess

from sweet potato

casserole reveals a

simple sweetness.

Have a question you’d like Judy

to answer in her column or a

suggestion for a future topic?

E-mail Judy at

judy@outpostnatural-

foods.coop

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

* Judy Mayer


Nutritious sweet potatoes mashed with eggs, butter, sugar and milk and smothered with

brown sugar, more butter and crunchy pecans – a delicious dietary disaster. I grew up with the traditional sweet potato casserole loaded with sugars and added fats, but the real treat was the topping of mini marshmallows that had melted together in the oven to form a thick, gooey, chewy delightful mouthful — and to think that was considered a vegetable! (I’d like to know how that started). It’s no wonder that everyone always asked for seconds.

After doing a bit of research on sweet pota-toes, I was amazed to see that modern recipes had made very few changes to this Thanksgiv-ing favorite. If we eat them this way, there’s no room for any more calories on the plate, but there are plenty of extra pounds going on our waistlines, leading to poorer health.

That’s unfortunate, because there is no vegetable that more richly deserves a place on your weekly menu. I’ve said all along that sweet potatoes are not just for Thanksgiving and should often be included in our meals.

It is clear this American favorite needs a makeover!

The family favorite:

Sweet Potato CasseroleServes 8

4 large sweet potatoes, peeled and cut into chunks

1 cup sugar¼ cup heavy cream1 stick butter2 large eggs1 teaspoon vanilla¼ teaspoon saltTopping½ cup brown sugar1 cup pecans, chopped2 tablespoons flour3 tablespoons butter1½ cups miniature marshmallowsIn a large saucepan, cover sweet potatoes with

water and cook until tender. Drain.In a large bowl, mash sweet potatoes, milk, but-

ter, eggs, vanilla and salt. Spoon into a 13x9-inch baking dish.

Combine all topping ingredients except marsh-mallows in a small bowl. Sprinkle over top of sweet potato mixture. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle

marshmallows on top and bake an additional 10 minutes or until marshmallows are golden brown.

Marshall’s Sweet Potatoes(Aptly named as Marshall always brought

the sweet potatoes)

4 large sweet potatoes, peeled and cut into chunks

2 tablespoons butter1 egg1 egg white1 teaspoon vanilla1/3 cup skim milk (or lite-coconut milk)Topping:2 tablespoons butter¼ cup brown sugar3 tablespoons flour½ cup chopped pecans

In a large saucepan cover sweet potatoes with water and cook until tender. Drain.

In a large bowl combine sweet potatoes, butter, eggs, vanilla and milk. Blend at high speed with an electric mixer until mixture is smooth and light. Spoon mixture into a 13x9-inch baking dish.

Combine topping ingredients in a small bowl and mix well. Sprinkle over top of sweet potato mixture. Bake at 350 F for 30 minutes.

Now for the real comparison:

Original New436 calories 247 calories22g total fat 10g total fat11g sat fat 3g sat fat58g carbohydrates 37g carbohydrates4g protein 4g protein260mg sodium 77mg sodium3g fiber 3g fiber

A saving of 189 calories and 12 grams of fat! Well worth the few changes I made.

Sweet potatoes are so wonderfully sweet on their own – you don’t really need to add more sugar to make them taste good.

Blending them on high speed with an electric mixer instead of mashing gives them a lighter texture and more of a baked pudding consistency.

By reducing the fat and sugar, and using skim milk instead of heavy cream, you can


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really the taste the whole food — that’s the way it should be. There’s no need to disguise these beauties and no guilt in eating them.

By the way, a sweet potato is a member of the morning glory family — in name only. It is not a potato or even a distant cousin. Potatoes are tubers and sweet potatoes are roots. Most often at Outpost you’ll see a variety called a gar-net, with a lovely orange-red color that’s loaded with beta-carotene!

Another tidbit: Sweet potatoes are not yams. True yams are from tropical and subtropical regions of the world and tend to be larger in size and whiter in flesh. Yams contain more starch and less sugar than sweet potatoes. Canned sweet potatoes are frequently labeled as yams.

Send me your recipes!

Have a much-loved but not-so-healthy recipe you’d like me to revise for you? Send your submissions to [email protected] with “Recipe Make-over” in the subject line.

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<your community>

Baloney on wry

Socks appeal

Something’s afoot

with her cat’s love

life, but who’s to

question romance?

Kathi shares her life with

an understanding husband,

enough companion species to

fill a small municipal zoo, and

you, the lucky readers of this

very magazine.

[email protected]

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

* Kathi Gardner


My neighbor and I are sitting in my living room having a pleasant conversation

about our respective gardens, what birds are returning to our feeders this year, and general neighborhood gossip when, from the back of the house there emanates a throaty, ululating yowl that builds to a crescendo. Noting Jess’s puzzled expression, I explain that it is only our thirteen-year-old Maine Coon.

“Loki,” I call to him, “did you find Mrs. Sock?”

There is an answering meow, and Loki comes parading into the room, Jay’s discarded brown wool sock clamped securely between his teeth. He flops onto his side directly in front of Jess clasping Mrs. Sock firmly between his paws and, much to my dismay, proceeds to “show Mrs. Sock a good time,” oblivious to his audience.

Relieved of his manhood at a very early age, Loki nonetheless feels the primal urge to make romance. However, for reasons neither Jay nor I can fathom, he has less than no interest in his feline companions, Sela and Sadie. Mrs. Sock, however, is another matter. Her provocative be-havior (lying sprawled wantonly on the floor in the back hallway or draped in an alluring pose over the upstairs steps) seems to fire Loki’s pas-sions at least once or twice a day, often more in the early spring.

Loki is apparently not the only one seduced by the heady perfume of old wool. Lizzie, our ten-month-old Boston Terror (not misspelled), was wandering through the house one day when she stumbled across Loki in the midst of his mating ritual. Lizzie stopped dead, trans-fixed.

Lizzie’s thought processes are transparently simple: eat, sleep, pee, poop, play and repeat. At the sight of this carnal act, apparently the play button was activated; she observed the goings-on for a moment, crept forward, snatched Mrs. Sock and galloped happily away, shaking her prize violently.

Loki lay stunned for a few moments, watching Lizzie caper about the house with his beloved. Finally, when she showed no signs of relinquishing her new toy, he slunk off to fortify himself with a long nap.

We are mystified as to why this particular sock has such a draw. Mrs. Sock’s twin sister, identifiable by the fact that it has only one hole in the toe, has no charm whatsoever and lies rumpled and lonely in a corner while her

sister gets far too much attention. If it’s not Loki molesting his amour, often I see Bella, our pug, and Lizzie rampaging through the house holding opposite ends of her. When I am finally able to rescue her, I give her a good spa treat-ment in the sink to remove the dog saliva and hang her up for a well-deserved rest, but still the other sock lies unattended. Apparently only Mrs. Sock has that je ne sais quoi that makes her irresistible.

I have long ago resigned myself to the fact that everyone in our household, fuzzy and otherwise, is slightly loony. However, in our defense it isn’t just our pets who have an un-natural attachment to, well, things.

My dear friend Liz has a retriever/border collie mix named Wish. When Wish was small, he was given a large brown chenille teddy bear that was christened Big Baby. Wish is now eight years old, and Big Baby is still his fondest companion. Unfortunately, what is left of Big Baby is no longer discernable as anything but a slowly decreasing scrap of brown rag, but he is still much beloved, dragged about the house, chewed on and slept with, and only given a brief break to be laundered.

There is, I suppose, a rationale for all this attachment to inanimate objects. I’m sure that almost every new dog owner has been given the advice to put a small alarm clock or a stuffed toy in the basket with their new puppy so that the ticking sound and “companion” will soothe them. It makes sense, although we have tried it ourselves several times and still sleep with two dogs on the bed. I’m not so much puzzled by the “why” of it, but the “what” has me stumped.

When I lived on the farm, there was a neighbor whose collie mix became enamored with a tire. Yup, that’s right, a car tire — the old tire from a 1965 Plymouth Valiant, to be precise. He slept with, or on it, chewed it, nuzzled it, and when strangers came by he growled, snarled and bared his teeth to keep them away from his prize. The farmer always joked that Rex used to chase cars and the tire was from the one he finally caught, but the whole situ-ation seemed to me just a little too weird and disturbing, given the fact one of the partners in the relationship was made of rubber.

Still, I think to myself now and then, watch-ing Loki romancing his beloved sock, who am I to question the ways of love?


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June 18-20Custer, WI

The 21st Annual

in water quality and quantity. Demos and exhibits will have information on plant-ing trees, smart water use, eco-friendly cleaning products, rain gardens and green roofs.

The Wellness Area will house healthy living ideas and demonstrations designed to get you motivated. You can expect to learn about healthy cooking, sports medi-cine and the benefits of water.

Like we said, this event looks set to be-come a family favorite. The kids are cer-tainly not left out. They can learn about wellness, safety, the outdoors and the environment. They can choose from kid-friendly, action-packed activities like rock climbing, kite-flying, native seed planting, bike inspections and helmet fittings and much more. Your favorite Scout may even find a badge-earning opportunity.

Attending is its own reward

Make sure you don’t miss out on chances to win some pretty cool door prizes. They include a free bike, summer festival packages (ethnic festival tickets, hats and t-shirts), sailing lessons at the Milwaukee Community Sailing Center, gift certifi-cates to spas and restaurants, Marcus Amphitheater tickets and more. To be eli-gible for drawings, simply use your “park passport” to answer some fun questions at the festival.

Music livens up the day with interactive drumming, percussion and vocals. And you’ll want to check out geocaching — a GPS scavenger hunt. Wait! There’s more: healthy lawn and garden demos; picnic areas; and artistically painted rain barrels (donated by the MMSD). Food and drink will be local, and that’s all good. Get de-tails at www.gatheringwatersfest.org.

–Alicia Boknevitz

TidbitsNEWSYOUNEEDTOKNOW

continued form page 6

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.


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Exchange Unclassifieds<[email protected]>

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

Massage therapists / bodyworkers. Therapy room(s) for rent. $500/month; $45/day; multiple days pro-rated. Includes all utilities plus laundry. Healing Arts Studio, 830 N. 68th St. Call Margie 414-778-1761.

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

July Deadline:Noon, Wed. June 9

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.

HOMEOPATHYNatural Therapies Alternative Healing Methods

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

Having a Baby?Bradley Method ®

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

Louise Rachel, AAHCC, ALACE 414- 962-2703

Cindy Carlson Reiki Master

414-906-0984

Reiki Energy and Crystal Healing

The Inner Story

JUST NEED SOMEONE TO TALK TO?

If you are not sure that you need therapy but find that you just need

to be heard and understood, Lynn Edwards, PhD provides sessions for simply talking. No therapy. No insurance involvement. Confidential.

For an appointment call 414.813.8844 or go to

simplytalking.net

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

Member, Better Business Bureau

Reiki Treatments and ClassesFirst treatment $30

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

Farm Summer Camp, East Troy6-12 yr. oldsHands-On

Small Groups262.642.9738

benteg@ centurytel.net

Bente GoldsteinWaldorf Teacher

“Take a Fair Trade STAYCATION

this summer!”

June 12, Noon - 7pm Fundraiser Event for

Village of Hope - Uganda

changing lives thru fair trade

Our gallery is full of wonderful items from 40 countries at many price points.

Stop by and visit. It’s worth the trip!

To see our beautiful products, visit our website at www.trailstobridges.com

Hours: Mon.-Wed. 10-5 • Thurs. 10-6 • Fri.10-5Sat.10-4 • Closed Sunday

139 East Capitol Drive, Hartland WI 53029 262-369-1570

SPEND AN AFTERNOONIN HARTLAND

GET AWAY TO LAKE GENEVA FOR A DAY!

270 Broad Street, Lake Geneva, WIwww.globalhandsfairtrade.com

262-248-6920

HEAD UP TO TOSA

8730 W. North Avenue (across from City Market) Wauwatosa, WI 53226

414-257-1077

Hours: Mon. - Sat. 10-6; Sun. 12-4

Village of Hope builds communities of hope for or-phans and widows to live in safety and be provided with food, shelter, education, love and hope. Enjoy refreshments and presentations throughout the day and a fashion show at 6pm.

For details, visit our website at www.fairtradeforall.net.

2352 S. Kinnickinnic Ave. • Bay View www.futuregreen.net

414-294-4300

BOP OVER TO BAY VIEW

Open-Mon.-Sat.-10-6:00p.m. Sunday-11-5:00p.m.

Our high quality inventory is unique and best of all contributes to a life of hope for the artists, farmers, and families who create them.

Elegant Organic ClothingQuality Fair Trade Housewares

The Finest Eco Remodeling ProductsItalian Organic Linens & Organic Bedding

American Pride Green Seal PaintEco-Friendly Consultation Available

Visit our new Café Tarragon Your Vegetable Heaven

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