Outpost Exchange - September 2010

A food & wellness journal published by Outpost Natural Foods FREE

SEpt. 10

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

{Films for foodies. P. 8}

IT’S APPLE HARVEST!GET ‘EM WHILE THEY’RE FRESH AND CRISP.

2 September 2010 www.outpost.coop/postscript

An evolution

Our publications

are changing - to

keep up with you.

From the editor

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

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

Available at 300+ locations in SE Wisc!

SEPTEMBER 2010Volume XL Number 9

Copyright © 2010 Outpost Natural FoodsISSN 0748-8394

GOOD FOOD GREEN LIVING

WELL BODY

[email protected]

* Malcolm McDowell Woods

Malcolm has been editor of the

Exchange since 1994, teaches at

UWM and has been a freelance

journalist for more than twenty

five years.

NOTESABOUTTHISISSUE–ANDOTHERPRESSINGISSUES

{ }

PUBLISHED BY OUTPOST NATURAL FOODS.

YOUR COMMUNITY COOPERATIVE.

feeding a sustainable community

Stephanie Bartz photo

When I became editor 16 years ago, I made special note of the magazine’s name. Ex-

change: A give and take of ideas and opinions.

An exchange it has been. I have heard from many readers over the years with complaints, praise, questions and story ideas. I’ve met many fine local business owners and operators who have become part of our community by partnering with us as advertisers. I hope the articles, columns and photos we have printed over the years have helped create a more robust conversation and that you have found useful information on these pages.

But hidden within Exchange is the word “change.” And change has been a constant here, too. The magazine changed a lot in the past 16 years, as has our world. E-mail has replaced fax (which had replaced mail) as the most common form of submissions. Ads arrive as computer files. The publication goes to the printer not as a stack of waxed pages but as a digital file. The magazine moved from black and white to a single additional ink color each month to full color. Another pub-lication appeared, the Natural Choice Directory, with ten annual editions created. And Postscript, our blog, appeared several years ago and is still running strong, generating almost 20,000 site visits.

The Exchange has changed and so has the world. The onset of the Internet and the increas-ing role of digital information channels in our lives have had a tremendous impact on print media all over the world. The way we consume informa-tion has been forever altered. People get news from myriad sources, some from print, some from television and a lot from online. As a result, many

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

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

But our exchange is ongoing and more vibrant than ever. Join the conversation online. You’ll find blogs, recipes, news items, sales info – an entire community. Many of the faces you recognize from the pages of the magazine and the aisles of the three stores are already online, carrying on a dialog about good food. Join in and sign up for our enewsletter.

Miss print? Don’t worry, we’re not abandoning print. We’ll debut a new publication in the stores early in 2011 that we think you’re going to love. And we’re already planning a new, enhanced ver-sion of the Natural Choice Directory for 2011, too.

Changes. They just keep coming. I hope you’ll find our new website and publications exciting – and that the Exchange has whet your appetite for the main course.

www.outpost.coop/postscript September20103

WAUWATOSA7000 W. State St.

414.778.2012

EASTSIDE100 E. Capitol Dr.

414.961.2597

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

BAY VIEW2826 S. Kinnickinnic Ave.

414.755.3202

When you see this symbol in

the upper corner of a page, it’s

your sign to look for news and

specials from Outpost!

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

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

{

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

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

CElEBrATE nATIOnAl OrgAnIC mOnTh AT YOUr CO-Op Our co-op consistently offers one of the largest year-round selections of fresh organic pro-duce in our area! pg. 32

In An IDEAl WOrlD… Milwaukee Empty Bowls pg. 37

contentsSEPT./10


YOUR COMMUNITY

YOUR PART

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

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

* Simply HealthHot dog: Humble pigs in a blanket get a health makeover. Judy Mayer. P. 56

Films for FoodiesThe docs, the foodies and the locals - our list of the best food films ever. P. 8

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

* Baloney on WryIt’s personal: Appreciating the true value of an object. Kathi Gardner. P. 52

Where to find our columnists this month

Calendar of eventsThings to do this month. P. 18

feeding a sustainable community{ }

contentsSEPT 10

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

EDItORIAL StAFFEditor Malcolm McDowell WoodsAssistant Editor Liz SetterfieldAd Rep Gail VellaProduction Manager Anu SkinnerEditorial intern Marit Harm

OFFICE7:30 a.m. to 3:30 p.m., Monday through Friday205 W. Highland Ave., Milwaukee WI 53203414.431.3377 • FAX 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.

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

YOUR BODY

*52

*2

*12*56

*16grazedining well in milwaukee

<< 42

<< 40

The Eat Local ChallengeHow local can you go? Harvest time ought to help you meet this annual challenge. Coming & goingsA bit of New England on the lake-front and a California surf vibe on Water Street. Where are we again? Wisconsin FoodieLocal show celebrates the state’s field-to-plate foods. P. 42


tidbitsNEWSYOUNEEDTOKNOW

the Exchange online:www.outpost.coop/postscriptKeepupdatedabouttheissuesbetweenissues

WauwatosadebutsVillageGreenFairalongsidefarmersmarketinSeptember

The Village of Wauwatosa Business Improvement Business (BID) is organiz-

ing the first ever Village Green Street Fair to be held Saturday, Sept. 25 from 10 a.m. to 6 p.m. The festival will bring together exhibitors, entertainers and speakers to inform and educate the public about the green movement and lifestyle. There are a variety of events and activities planned for all ages.

The Tosa Farmer’s Market will be held as usual from 8 a.m. to noon, and live music, a fashion show, children’s area and activi-ties such as yoga, Zumba and a bike ride will be going on throughout the day. There are two different speaker series planned: A “Green” series and a “Healthy Living” series. Lecture topics, given by community experts, will include vegetable gardening, the locavore movement, biking, and local and healthy cooking.

Throughout the fair area, there will be companies and exhibitors with demon-strations about sustainable lifestyle choic-es, as well as vendors and artisans selling green, eco-friendly and organic products. There will also be food and tasting demon-strations from local restaurants.

Executive Director of the Wauwatosa BID, Kathy Ehley, says the fair will draw upon the green elements brought to the village by its businesses: “Many of our restau-rants secure their produce and meats from local growers and have seasonal menus. Many of our retailers have merchandise that is made from sustainable, recycled or reused materials. We have a hardware store and a window supplier that can help with energy efficiencies. We have a gently used children’s clothing retailer and a printer cartridge recycler. We have Out-post Natural Foods. Many of our custom-ers are local residents who walk to our businesses. It just seemed like a natural fit to have a community event like this one.”

Ehley hopes that attendees walk away armed with tips and information on living a greener life that they can put into prac-tice immediately.

For more information and to view the

complete schedule of events visit www.villagegreenstreetfair.com

— Marit Harm

GrowingPowerplayshosttointernationalconferenceonurbanfarming

An exciting event for the urban agri-culture movement will be held at the

Wisconsin State Fair grounds from Sept. 10 to 12. Milwaukee’s Growing Power will host the National-International Urban and Small Farm conference in partnership with the third annual Growing Food and Justice for all Initiative (GFJI) Gathering.

The two events are being held in concert with one another, with activities com-bined, making it easy for visitors to attend both events. This collaborative spirit will

surely make for a full and enriching three days. Centered around the theme “Build-ing the Good Food Revolution,” the con-ference will showcase the best practices and principles in sustainable agriculture that have been developed to date and the innovations underway that will grow a healthier tomorrow.

More than 2,000 participants are expected to attend. Scheduled events include speak-ers, breakout sessions, panel discussions, workshops, exhibits and, of course, local food and entertainment.

Speakers will include:

Will Allen, Growing Power Founder and CEO

Grace Lee Boggs, social activist, on the topic “Urban Agriculture in Detroit: From Rust Belt to Green Belt”

The GReeN FAIR wIll FeATURe COMPANIes AND exhIBITORs wITh DeMON-

sTRATIONs ABOUT sUsTAINABle lIFesTYle ChOICes, As well As veNDORs

AND ARTIsANs sellING GReeN, eCO-FRIeNDlY AND ORGANIC PRODUCTs AND

FOOD AND TAsTING DeMONsTRATIONs FROM lOCAl ResTAURANTs.

continued on page 54

istockphoto.com


FOTI CHIROPR AC TICDr. David J. FotiFocus: • Wellness • Preventing Illness• Family Health Care• Scoliosis detection and prevention

Dr. Felicia A. ToyFocus: • Women’s Health• Prenatal & Pediatric Care

Dr. Hans J. HalaskaFocus: • Sports Injury • Athlete Conditioning & Support Rehabilitation Programs • Disc Healing/Strengthening

Call today to schedule a Free Consultation414.259.9008

11717 W. North Ave.www.fotichiropractic.com For more information visit our website www.fotichiropractic.com

BACK-TO-SCHOOL SPECIALFREE SCOLIOSIS SCREEN

Make a scoliosis screen part of your back-to-school list with this special offer.

NORMAL SPINE SCOLIOSIS

13300 Watertown Plank Road • Elm Grove • 262.787.3001www.angellightllc.com

THE ART OF HEALING SCHOOL OF ENERGY MEDICINE

introduces its NEW Classes, Certificate Workshop Series and Diploma Programs for Fall 2010 and Winter 2011

• Energetic Anatomy and Physiology for the Healer,• Quantum Studies, Reiki and Advanced Reiki Studies,

• Crystal Therapy, Vibrational Medicine,• Chakra Healing and Advanced Chakra Studies,

• Animal Communication and Healing, Intuitive Development

THE ART OF HEALINGQUALITY EDUCATION FOR THE NEW MILLENNIUM

for Personal Enrichment or Energy Medicine as a Career PathSee us on line at www.angellightllc.com

for detailed information on all our classes and programs.

The Art of Healing School of Energy Medicine is a part of theANGEL LIGHT CENTER FOR THE HEALING ARTS

housing a large crystal gallery, book store, artist’s boutique and healing center

animaldoctormuskego.com

animaldoctormuskego.coman

imal

doct

ormus

kego

.com

•ani

mal

doct

ormus

kego

.com

animaldoctorm

uskego.com•anim

aldoctormuskego.com

Jodie Gruenstern, dvm, cvaCertified Veterinary Acupuncturist

Deanna Witte, dvm, cvsmtCertified Veterinary Spinal Manipulation Therapist

Integrated full-service dog and cat care:

Annual Wellness Exams without over-vaccinating

Chinese & Western Herbal Therapy Young Living Essential Oil Therapy Standard Process Supplements Nutritional Guidance, Full food

retail, including raw meat diets

414.422.1300Muskego, WI

Animal Doct r


<your community>

“No form of art goes beyond ordinary consciousness as film

does, straight to our emotions, deep into the twilight of the

soul.”

— Ingrid Bergman

By Liz Setterfield

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

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

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

istockphoto.com



✁

5320 N. Port Washington Rd. (Just South of Silver Spring)

414.963.0811Locally Owned & Operated Since 1977 • www.yeoldepharmacy.com

• Alternatives to Rx Medicines• Supplements that Work with Your Current

Rx Medicines.• We only deal with the best companies in the industry:

Standard Process • New Chapter • Thorne

$30 Initial Consultation

(Reg. $100)Call for Your AppointmentTODAY!

Unsure About Vitamins and Supplements?

You need the VITAMIN COACH!

Dan Zatarski, Doctor of Pharmacy

Vitamin & Supplements Expert

Ye Olde Pharmacy

GET HEALTHY TODAY!

September is Ovarian Cancer

Awareness MonthProtect your self start now save

20% off all women’s health supplements with this coupon.

Tracy Bretl, D.O., S.C.Osteopathic Physician

Board Certified in Neuromusculoskeletal Medicine and Osteopathic Manipulative Medicine

For the Treatment of Pain Including: Low Back Pain Neck Pain Sciatica Headaches TMJ Pain Pelvic Pain Fibromyalgia Whiplash Infant Colic

250 West Coventry Court, Suite 213Glendale, WI 53217

414.351.1844 1.800.303.1844

GET YOUR GROCERIES FREE!

brought to you by yourLOCAL family farmers

TMGet spotted with Organic Valley products

in your cart and you might get your

groceries FREE!

An Organic Valley farmer will be visiting this store on Wednesday, September 29th and Friday, October 1st,to thank OUTpOST NaTURal FOOdS shoppers for supporting our local Organic Valley family farms. To show our gratitude, each day we’re going to buy an entire shopping cart full of groceries for one lucky customer!

© O

rgan

ic V

alle

y 201

0

Wednesday, September 29 and

Friday, October 1


The Art ofBeing Human

In settling our minds,we begin to see the worldbeyond our habitual filters,and experience a quality ofbeing which can neither becreated nor destroyed.September 10 - 11Fri. 7:30pm – 9:30pm thruSat. 8:30am – 6:30pm

Meditation inEveryday Life

With simple instructionsand support, mindfulnessmeditation practice canbecome part of one's life,revealing our innate stability,strength and clarity.Beginning September 22Five Wednesdays7:00pm – 9:00pm

Dakini Wisdom:Revealing the Femininein Tibetan Buddhism

with Buddhist scholar andauthor: Judith Simmer-BrownFri & Sat, October 8 – 9

Fall programs

2344 North Oakland Avenue

MilwaukeeShambhala Center

More information andprogram registration online:

milwaukee.shambhala.org

M.S. Degree in Oriental Medicine with a B.S. in Nutrition

Acupuncture Certifi cation Program

Study the Arts of Acupuncture, Moxibustion

Tui Na Massage, Chinese Herbs,and TCM Nutrition.

Financial Aid available for those who qualify.

For a catalog, call: 800-593-2320.

Chicago: 4334 N. Hazel • Ph. 773-975-1295Racine: 6232 Bankers Rd. • Ph. 262-554-2010

No-cost, walk-in clinic. 909 W. Montrose, Suite 201, Chicago, IL

1st-time patients: Monday and Tuesday, 1pm-7pm.

Visit us at

www.acupuncture.edu

Approved by the Wisconsin Educational Approval Board and the Illinois Board of Higher Education. Acupuncture and OM programs accredited by the Accreditation Commission for Acupuncture and Oriental Medicine, a nationally recognized agency.

M S Degreee in Orienttal MMedicine

Midwest College of Oriental Medicine


l ive your dream.

High-touch.

High-income.

High-demand.

become an esthetician or massage therapist

hair massage skincare nails services available

All service are provided by students under supervision of licensed instructors.

institutebw.com | 414.227.2889f i n a n c i a l a i d & s c h o l a r s h i p s ava i l a b l e

start your future.

(414) 272-CATS (2287)catdoctor98.com

Gentle, Loving Compassionate Health Care

Just for CatsKathryn Christensen, DVM

Nikki Seibert, DVM

• Quality feline medicine & surgery • Dentistry • Boarding • Grooming

• Nutritional & Behavioral Consultations • Cat adoption through local rescue groups.

• Food • Gifts • Supplies

236 North Water Street

We now offer HOUSE CALLS

Get into Nature’s FlowOur smart, sustainable approach to water can transform your yard

• Beautiful, functional water features• Innovative natural irrigation systems • Effective drainage solutions• Restful rain gardens

262.844.2397 [email protected]

www.grglandscapes.com


<your body>

* Diana Sieger & Carrie Rowe

Apple of our eyesDelicious apples

arrive just in time

to warm up our fall

days.

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

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!Pleasantly cool evenings on the porch, yellow

school buses, bright-eyed kids heading back to class, a blessed absence of mosquitoes and the first blush of brilliant reds and golds soon to grace the limbs of the oaks and maples that shaded us through the summer. Yep, we are Wisconsin girls through and through, truly smitten with autumn and all its bounty.

Our toes really start to curl when the first crop of local apples starts arriving by the wooden crateful. There really isn’t anything like a tart, crisp apple recently plucked from its branch to remind you how lucky you are to live in Wisconsin at this time of year. And how about the versatility? Sweet and savory dishes alike simply shine when apples are invited into the mix. Might we suggest caramelized apples and onions dolloped on top of a thick-sliced pork chop or a steaming cup of hot apple cider simmered with cinnamon sticks and cloves (add a splash of whiskey if you’re feeling sassy). And when your trip to the apple orchard ends with a trunk bursting with fruit, homemade applesauce just can’t be beat. From your morning oatmeal to a warm bowl of apple crisp before bed and everything in between, autumn provides a seemingly endless apple smorgasbord.

It is one of the most ancient and beloved of all foods; humans have been admiring and consum-ing apples for thousands of years, since around 6500 B.C. as a matter of fact. Nearly bursting with antioxidants, phytonutrients, fiber and complex carbohydrates (those are the good kind of carbs), apples are truly one of nature’s most nutritious creations. And although apples are in season dur-ing autumn months, they will keep for about a year when stored between 33 and 38 degrees, con-veniently enough the temperature settings of our refrigerators. And please don’t bother peeling your apples – almost half of the vitamin C is contained in the skin as well as a good amount of insoluble fiber, flavor and aroma.

Slap it together apple crispServes four to eight, depending on how well you

share

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

Filling:5 or 6 apples, cored and chopped (don’t you

even think about peeling them!)1/4 cup finely chopped pecans1 tablespoon fresh lemon juice1/2 cup brown sugarIf you have some peaches, raspberries or blue-

berries sitting around, go ahead and throw them in as well.

Topping:3/4 cup all purpose flour1/3 cup brown sugar1 teaspoon ground cinnamon1/4 teaspoon salt6 tablespoons chilled butter, cut into pieces1/4 cup coarsely chopped pecans, optional

1. Preheat oven to 350°.2. Butter the bottom and sides of a 9x12 glass

baking dish.3. Combine all the filling ingredients and pour

into prepared baking dish.4. For the topping, mix flour, brown sugar, cin-

namon and salt in a large bowl. Add in butter, combining with your fingers until you get pea-sized lumps.

5. Stir in pecans if using and sprinkle over apple filling. Pat down gently and spread topping to edges of baking dish.

6. Bake for 35 to 40 minutes until bubbly and golden brown. Cool 10 minutes and serve with vanilla ice cream or a scoop of thick Greek-style yogurt.


Grocery List

butterlemonmilk or soy milkeggsciderorangesfresh ginger

Pantry List

applespecans or walnutsbrown sugarflourground cinnamonwhole cinnamon stickssaltquick oatsraisins ground gingernutmegwhole clovesstar aniseallspicebaking powdervanillawhiskeyolive oilonion garlichoneysaltpepper

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

Apple chutney

Makes about eight servings

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

1 tablespoon olive oil1/4 medium onion, finely chopped2 cloves garlic, finely chopped2 tablespoons finely chopped fresh ginger1 cup fresh orange juice3 tablespoons brown sugar1 tablespoon honey5 large apples, cored and chopped1 teaspoon ground allspice1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper

1. Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about five minutes. Add the garlic and ginger and cook for one minute.

2. Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer.

3. Stir in the apples, allspice, and salt and pepper, cover, and cook for five minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes.

4. Store in a clean glass jar with tight fitting lid for seven to ten days. It won’t last that long, we promise.

Baked oatmeal Don’t think we wouldn’t eat crisp for breakfast,

because we most certainly would. But if it was all gone by sunrise, baked oatmeal studded with apples would be a good substitution.

Serves four

2 cups quick oats1/3 cup brown sugar1/3 cup raisins or fruit of choice (optional)2 tablespoon chopped walnuts or pecans1 teaspoon cinnamon1/2 teaspoon ground gingerfreshly grated nutmeg1 teaspoon baking powder1 1/2 cup skim milk or soy milk1 apple, cored and grated or diced2 tablespoons butter, melted1 large egg, beaten1 teaspoon vanilla

1. Mix the first 8 ingredients in a medium bowl.2. In another bowl, combine the rest of the ingre-

dients. Pour wet ingredients into dry ingredi-ents and mix well.

3. Pour into square baking pan and bake at 375° for 20 minutes. Serve with a large dollop of plain or vanilla yogurt.

Hot cider (and then some)On a cold blustery day, nothing warms you to

the core like a nice hot mug of cider. Nothing that is, except hot cider and whiskey. We’re talking the epitome of sophistication here: Cider, whiskey, star anise, fresh ginger and even an apple slice perched on your mug.

Serves 12

1 gallon apple cider10 whole cloves2 strips orange peel (about 2 inches long)4 whole star anise1 cinnamon stick1 inch piece of fresh ginger, thinly sliced24 ounces whiskey (or Calvados or dark rum)thinly sliced apple for garnish

1. We throw the cider and spices in a stockpot to get this started, but for more refined parties (not the Packer game) stuffing your spices into a tea ball results in a less rustic presentation. Bring everything except the whiskey to a boil and simmer for 10 minutes.

2. Remove from the heat and add the whiskey, let steep with the spices for 10 more minutes before serving. Garnish mugs with a thin slice of apple and let the warming begin.

In these tough economic times, get the most out of your back-to-school budget by shopping the Goodwill Store & Donation Center near you!

AMAZING VALUE...AMAZING SELECTION...AMAZING STYLE

www.amazinggoodwill.com


Mindfulness with Breathing the Path of Lovingkindness

a Meditation Class based on the teachings of the Buddha6 tuesdays | september 28 - november 2 | 7:00 to 9:00 pm

This class will include instruction and guidance on: • mindfulness exercises, • sitting and walking meditation, and • meditations on gratitude and lovingkindness.

In this class you will learn how to: • cultivate and maintain focus and calm, • find the path to happiness, and • make positive changes in your life.

No prior meditation experience required,those with experience welcome.

For more information, call 414-921-1577or visit www.meditationmilwaukee.org.

You Have a ChoiceFinancial Planning withSocially Conscious Investment Options

Julie V. Anderson, CRPC©

Financial AdvisorChartered Retirement Planning Counselorsm

325 W. Corporate Dr., Suite 110Brookfield, WI 53045

(262) 754-5504 Ext. 104

• Alternative Energy• Technology• Environmental

Ameriprise Financial Services, Inc. Member FINRA and SIPC

North Shore AssociatesCertified HypnotherapistAdvanced Certification in Complementary Medical Hypnosis, Anxiety, Emotional Release, Pain Management,

Pediatric, Sports and Weight Loss Hypnosis. Practitioner in NLP, EFT.

Hypnosis— A Natural Choice For…

Getting “unstuck” • Emotional Release • Stress • Anxiety • HabitsPain • Grief • Relationships • Regression • and more…

Day Yoga Classes – Mon. – Thu.

Children Welcome • Weekends & Evenings Available Free Consultation • I-43 & Brown Deer Road

414.228.6621

Ask about Stress, Weight Loss & Stop Smoking Specials

Certified MeMber

Classes:www.steppingstones4u.com

Buy localLive local& Save!


<your body>

the Budget Gourmet

Fresh & colorful

When it comes to

tomatoes, fresh and

red is great, but

don’t stop there —

embrace the greens

and yellows, and try

canning them, too

When she’s not cooking or

preserving, Annie’s in her urban

garden. She loves to work with

her hands and enjoys reading,

knitting, sewing, and spending

time outdoors.

Check Annie’s blog:

www.leforthomestead.

blogspot.com

* Annie Wegner

LOCAL & SEASONAL FOOD FINDS WITH A PROFESSIONAL FORAGER & CHEF


As I planned my column for this issue thinking about September and community, two things

immediately came to mind: tomatoes and canning. I feel it’s the perfect way to combine the finest fruits of the season with a communal effort to preserve them all for the winter.

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

Since tomatoes now come in a rainbow of colors, I have provided recipes for using at least red, yellow and green. I love to save the orange, purple, and burgundy ones for fresh salads so I can appreciate the amazing colors.

The following preserving recipes were adapted from the “Ball Complete Book of Home Preserving.” (If you haven’t yet learned this domestic skill, take a course at one of the many locations now offering classes — the Urban Ecology Center, St. Matthew’s Lutheran Church in Wauwatosa, and the Fondy Farmers Market.)

Honeyed yellow tomato butterMakes about three 8-ounce jars

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

5 pounds yellow tomatoes, cored and quartered1 1-inch piece peeled ginger root (see note)1 tablespoon whole allspice2 cinnamon sticks (each about four inches),

broken into pieces2 cups granulated sugar1 cup liquid honey

In a large stainless steel saucepan, crush toma-toes with a potato masher. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until tomatoes are soft 20 to 30 minutes.

Working in batches, press tomatoes through a food mill or sieve to separate pulp from skin and seeds. Compost skin and seeds. Measure eight cups of tomato pulp.

Meanwhile, tie ginger root, allspice and cinna-mon sticks in a square of cheesecloth, creating a spice bag.

In a clean, large stainless steel saucepan, com-bine tomato purée, sugar, honey and spice bag. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and mounds on a spoon. Discard spice bag.

Meanwhile, prepare canner, jars and lids.Ladle hot butter into hot jars, leaving 1/4 inch

of headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove jars, let them cool at room temperature. Check the seals, label and store.

Note: If you’ve never tried peeling ginger root with a spoon, you must experience the ease. With the bowl of the spoon toward the ginger, scrape down the root, taking off just the outer skin; there is very little waste. Add the skin to your vegetable scraps for making basic veg-etable stock.

Photo from Annie’s blog:www.leforthomestead.blogspot.com


Bruschetta in a jarMakes about seven 8-ounce jars

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

5 cloves garlic, finely minced1 cup dry white wine1 cup white wine vinegar1/2 cup water2 tablespoons granulated sugar1/4 cup fresh basil, chopped1/4 cup fresh oregano, chopped2 tablespoons balsamic vinegar9 cups chopped, cored plum tomatoes

(see note below)

Prepare canner, jars and lids.In a large, deep stainless steel saucepan,

combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and boil gently for 5 minutes, until garlic is heated through. Remove from heat.

Pack tomatoes into hot jars to within a generous 1/2-inch of top of jar. Ladle hot vinegar mixture into jar to cover toma-toes, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 25 minutes. Remove jars, let them cool at room temperature. Check the seals, label and store.

Note: Plum tomatoes work best because they are firmer and hold their shape in processing. It’s not necessary to seed or drain them. If using globe tomatoes, chop and drain in a colander over a bowl for 30 minutes. Use the liquid for juices, cock-tails, soups, or homemade dressings.

Green tomato sauceThis recipe was adapted from Janet

Fletcher’s “Fresh from the Farmers Market.”

Makes about one quart.

I make this sauce every year when the first killing frost is imminent. Gather up your still-green tomatoes and throw them into a big kettle; use them before you lose them!

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

2 pounds green tomatoes1 cup extra virgin olive oil4 large garlic cloves, minced1/2 teapsoon hot red pepper flakessalt and pepper to taste

1. Combine all ingredients in a stockpot and cook down until the tomatoes are soft.

2. Transfer to a blender and blend until smooth.

This will be a very silky sauce that is good over pasta, in lasagna or turned into a soup. It freezes well.

Curried green tomato soupMakes four to six servings

I developed the following recipe not only to use all of this green tomato “sauce,” but also to incorporate one of my favorite spices: curry paste. The color of the soup is like that of butternut squash so for someones who’s never tried this, the first bite is surprisingly tart considering the sweet soup your eye might expect.

2 tablespoons grapeseed oil or other high-heat cooking oil

2 large carrots, peeled and medium diced1/2 large yellow onion, diced2 stalks celery, diced1 quart green tomato sauce (see recipe

above)1-2 cups vegetable stock, depending on

desired thickness1 tablespoons red curry paste, diluted in 1

T. watersalt and pepper to tastewhole milk yogurt for garnish

1. Heat oil in a small, hot stockpot. 2. Sauté carrots, onions, and celery until

slightly soft, about five minutes. 3. Add green tomato sauce and vegetable

stock and cook until vegetables are com-pletely soft, about 10 minutes.

4. Purée in a blender or food processor. 5. Add additional stock if desired. 6. Add the curry paste and additional sea-

soning as needed. 7. Serve with yogurt garnish.

Local eating hint: As you’re planning how to utilize the tomato harvest, think about preserving in lots of small jars so you have a ready supply of holiday gifts or something to offer your gracious hosts at gatherings. Quarter-ounce sized mason jars are available wherever you find canning jars (local hardware stores, grocers or Farm and Fleet). There are also deco-rative jars and accessories at www.kitchenkrafts.com

Localsources:Tomatoes: I can’t begin to name my fa-vorite local tomato grower so I won’t try for fear of accidentally excluding someone. You can find these beauties at every late summer farmers market or your local co-op.

Green tomatoes: If you’re looking for green tomatoes, here’s an opportunity to do some gleaning —picking what’s left after the harvest (or, in this case, saving what might get frosted). If you don’t have a garden, talk to your friends, neighbors or favorite farmer at the end of the season and see what they might let you pick.

Urban honey: Walnut Way Conserva-tion Corp., 2240 N. 17th St., Milwaukee, (414) 264-2326, walnutway.org, Larry Adams (head beekeeper). Walnut Way is a resident-led development orga-nization serving Milwaukee’s central city. The group has vegetable gardens, a peach orchard and urban beehives and is an amazing arena for urban gardening education. Visit the Walnut Way stand at the Fondy Farmers Market.

Grapeseed oil: Oskri Organics, 528 E. Tyranena Park Road, Lake Mills (920) 648-8300, oskri.com. Oskri Organics is a supplier and manufacturer of natural foods products. Their grapeseed oil and other oils can be found at Outpost Natural Foods. Check their website for additional locations.

Yogurt: I know I’ve named them before, but they are absolutely my favorite local yogurt: Sugar River Dairy, N7346 County Highway D, Albany, (608) 938-1218. This is a family-owned and operated farm producing fresh, small batch yogurt with milk from a single local dairy farm. Their cows are pastured and rBGH-free. Their plain whole milk yogurt has a balanced fla-vor and creaminess; it can be enjoyed without any embellishment or as a garnish to soups or used in sauces. It can be purchased at Outpost Natural Foods.


CALENDAR DEADLINES:OCTOBER 2010 Noon, Sept. 1

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

FAX: 414.431.4214

EMAIL: [email protected]

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

[email protected]

Sept. 10 eventsActivitiesEat Local Challenge

Information, Jamie Ferschinger, 964-8505.• Sept. 1, 10 a.m. Celebrate at Westown Farmers Market.• Sept. 8, 6 p.m. Friends of Real Food, Urban Ecology Center.• Sept. 11, 9 a.m. Fondy Farmers Market Local Food Festival.• Sept. 14. Plenty: Eating Locally on the 100-mile Diet Book

Discussion. Urban Ecology Center.Homeless Vets Benefit

Sept. 4, 7 p.m. A fund-raiser with raffle, prizes and entertain-ment to benefit Milwaukee homeless veterans. Derry Hegarty’s Irish Pub, 5328 W. Bluemound Rd. <www.neverhomeless.org>

Milwaukee Area Resources for VegetarianismPotluck dinners. Friends Meeting House, 3224 N. Gordon Pl. 962-2703.• Sept. 5, 5 p.m. Summer Salads.• Oct. 3, 5 p.m. Alkaline/Acid Diet and Health Discussion.

Monarch Migration LaunchSept. 7. Presentation including facts about the Monarch butterfly and its amazing journey, a guided tour and butterfly release. Monarch Trail Head, 9480 W. Watertown Plank Rd., Wauwatosa.

AIWF Milwaukee Chapter’s Anniversary DinnerSept. 14, 6 p.m. Chefs Sandy D’Amato and Justin Aprahamian recreate the original seven-course Inaugural Dinner with paired wines. AIWF benefits the Milwaukee community through its educational, social, health and leadership opportunities. Sanford Restaurant, 1547 N. Jackson St. Reservations required, 453-2012.

Hank Aaron State Trail TourSept. 19, 1 p.m. Stroll along the Menomonee River to see acres of restored land planted with native trees, grasses and forbs. Enter east of Miller Park Stadium on Canal St.

Recycle Your Plastic Nursery PotsSept. 23 to 25, 9 a.m. Bring any size or color, cleaned, plas-tic nursery pots with recycing number 2, 5 and 6 to the southeast corner of Boerner Botanical Gardens parking lot. Also accepting polystyrene cell packs and trays, hanging baskets, plastic edging, poly film and plastic fertilizer and mulch bags. 525-5601.

Walk for Farm AnimalsSept. 25, 11:30 a.m. A fund-raiser for the Farm Sanctuary which provides lifeling care to rescued farm animals and educates people about the realities of factory farming. Bradford Beach at North Point, 2400 Lincoln Memorial Dr. 520-9395.

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

lectures & seminarsThe Benedict Center and the Justice System

Sept. 1, 12:30 p.m. Sponsored by the Older Women’s League. Washington Park Senior Center, 4420 W. Vliet St.

Shalom House1872 Shalom Dr. West Bend. 322-6802• Sept. 1, 6, 7 and 29. Speaking Peace. A workshop on

non-violent communication.• Sept. 7, 21 and 29. Change Your Water, Change Your

Life. Kangen water 30-day challenge.• Sept. 7, 6:30 p.m. Learn to Tend Your Dreams.• Sept. 8 and 21. Ahaa Learning Circle. Empower and

support your ability to remain uplifted.• Sept. 8 and 28. A Road Map to Spirituality.• Sept. 15, 10 a.m. Centering Prayer.• Sept. 15, 6:30 p.m. Knights of the South Bronx. Spiritual

Cinema.• Sept. 19, 1 p.m. Enneagram Workshop.• Sept. 21, 6 p.m. Building Community.• Sept. 22 and 29, 10 a.m. Quieting the Mind: Listen with

the Ears and Heart.• Sept. 22, 6:30 p.m. Taking Your Life from Ambition to

Meaning. Film viewing.Theosophical Society

1718 E. Geneva Pl. 962-4322. • Sept. 1, 7 p.m. The Creative Mind.• Sept. 8, 7 p.m. The Theosophical Movement and its

Importance.• Sept. 15, 7 p.m. The Theosophical Order of Service.• Sept. 22, 7 p.m. Robert Burns: Poet and Theosophist.• Sept. 29, 7 p.m. Judaism From the Eyes and Voice of a

Cantor.Free Guided Meditation

Sept. 2, 7:45 p.m. The Yoga Society, 2410 N. Farwell Ave. 273-1621. (See ad page 57)

Free Introduction to Iyengar YogaSept. 5, 1 p.m. Openings for 20 people. Riverwest Yogashala, 731 E. Locust St. 963-9587.

Center for Spiritual Living• Sept. 5, 12, 19 and 26, 10 a.m. Meditation.• Sept. 5, 12, 19 and 26, 10:30 a.m. Celebration and

Youth Program.• Sept. 13, 6:30 p.m. The Spiritual Path: An Introduction to

Science of Mind.GreenSquare Center for the Healing Arts

6789 N. Green Bay Ave., Glendale. 414-292-3900 Ext. 203. <www.greensquarecenter.com> (See ad page 38)• Sept. 7, 6:30 p.m. Nutrition, Neurotransmitters and ADHD.• Sept. 8, 6:30 p.m. Lotus Heart Meditation.• Sept. 9, 5:30 p.m. Beyond Meditation.• Sept. 9, 6:30 p.m. Reiki Circle Free Gathering.• Sept. 10, 8 a.m. Yoga Teacher Training.• Sept. 13, 6:30 p.m. Food Sensitivities.• Sept. 15, 6:30 p.m. Rhythm of Life Meditation.• Sept. 17, 9:30 a.m. Reiki 1.• Sept. 19, 1 p.m. Create Your Own Spirit Doll.• Sept. 20, 6 p.m. Art Therapy Class.• Sept. 22, 6 p.m. Live Green with Essential Oils.• Sept. 22. 7:30 p.m. Light Weight Wellness. Free.• Sept. 24 and 25. Karuna Reiki.• Sept. 30, 6 p.m. Women’s Full Moon Circle.

Your Sacred Journey10946 W. Forest Home Ave., Hales Corners. 529-5915. (See ad page 55)• Sept. 8, 6 p.m. Spirit Message Circle.• Sept. 11, 10 a.m. Psychic Fair.

Mount Mary Starving Artists Show. Sept. 12.


• Sept. 13, 6 p.m. Reiki Level 1.• Sept. 14, 6 p.m. Feng Shui and Altars.• Sept. 16, 23, 30, Oct. 1 and 7. Becoming the Captain

of Your Own Ship.• Sept. 18, noon. Transfromative New Thoughts Playshop.• Sept. 20. Sensitive Person Workshop.• Sept. 21, 6:30 p.m. Forgiveness.• Sept. 27, 6 p.m. Reiki Level 2.• Sept. 28, 6:30 p.m. Are You Breathing Correctly?

Kindred Spirit Center2312 N. Grandview Blvd., Waukesha. 262-544-4310.• Sept. 8 and 22, 6:45 p.m. Love Your Life.• Sept. 26, 1 p.m. Hapi Drum Higher-Self Meditation.

The Healing Place10500 N. Port Washington Rd., Mequon. 262-241-5056. (See ad page 39)• Sept. 9, 6:30 p.m. Learning to Live in the Light.• Sept. 11, 10 a.m. Mind Power Study.• Sept. 11, 10 a.m. Commanding Wealth Circle.• Sept. 18, 1 p.m. Spirtual Belief Discussion.• Sept. 23, 6:30 p.m. The Loving Heart.• Sept. 24, 6:30 p.m. Drum Circle.• Sept. 25, 10 a.m. Reiki 1.• Sept. 25 and 26, 10 a.m. Mind Power Seminar.• Sept. 26, 10 a.m. Reiki 2.• Sept. 30, 6 p.m. Native American Ceremony Fall Equinox.

Milwaukee Shambhala Center2311 N. Oakland Ave. 277-8020. (See ad page 10)• Sept. 10 and 11. The Art of Being Human.• Sept. 22, 29, Oct. 6, 7 p.m. Meditation in Everyday Life.

Transformations4200 W. Good Hope Rd. 351-5770.• Sept. 13, 7 p.m. Living Your Purpose.• Sept. 18, 9 a.m. Energy Release and Body Types in

Breathwork.• Sept. 19, 9 a.m. Touch and Movement in Breathwork.• Sept. 24, 7 p.m. Introduction to the Personal Integration

Program• Sept. 25, 2 p.m. The 7-fold Path to Health and Happiness.

Mini Very Basic Introduction to MassageSept. 13, 1 p.m. Blue Sky Educational Foundation, 350 Double Tree Ln., Grafton. 262-692-9500.

Kanyakumari Ayurveda6789 Green Bay Ave., Glendale. 755-2858.• Sept. 16, 6 p.m. Intro to Meditation• Sept. 21, 6 p.m. Intro to Vegetarian Cooking.• Sept. 24 and 25. Women’s Health: Forever Beautiful,

Balanced and Blissful.HeartSpace

122 Green Bay Rd., Ste. 110, Thiensville. 262-242-6521.• Sept. 16, 7 p.m. Middle Eastern Belly Dance.• Sept. 17, 5:45 p.m. JourneyDance.

Rolf Institute TrainingSept. 16 to 19. An accelerated class designed for trained massage therapists, physical therapists and other bodywork and healthcare practitioners. Yogasylum, 3815 N. Brookfield Rd., Brookfield. 262-781-8102

DIY Sewing WorkshopSept. 18, 9 a.m. Explore creative re-use through recycling of used clothing. Milwaukee Sewing Machine, 7226 W. Greenfield Ave., West Allis. Information, Mary Herro, 443-6444.

Wellness Counseling Milwaukee260 Regency Ct., Brookfield. 588-096.• Sept. 23, 6:30 p.m. Emotional Freedom Technique.• Sept. 27, 6:30 p.m. Drug-Free Approach to Anxiety Relief.

Spring Forest Qigong Level 1Sept. 25, 9 a.m. Spring Forest Qigong is a simple, efficient and effective method to help you heal physical and emotional pain and enhance the quality of your life. One Qigong Center, 2006 E. Thomas Ave. 455-1324. <oneqigong.com>

{ Move }Exchange calories for fun

Help and HealingSept. 27, 7 p.m. An introduction to Bruno Groening’s teach-ings. Unity Church, 4750 N. Mayfair Rd. 375-4131.

Soul-Inspired BreathworkOct. 3, noon.Tune into body messages and release blocks in emotional, mental and physical bodies. 740 Pilgrim Parkway, Elm Grove. 262-227-6243.

Performing ArtsThe Coffee House

631 N. 19th St. 534-4612. <www.the-coffee-house.com>• Sept. 10, 8 p.m. Sampler Concert.• Sept. 11, 8 p.m. One Lane Bridge.• Sept. 12, 7 p.m. Mary Wacker and Friends. Benefit for

Circle of Empowerment.• Sept. 17, 8 p.m. Dave Geisthardt and John Anderson.• Sept. 18, 8 p.m. Jay Bullock and Chris Head.• Sept. 24, 8 p.m. David Kaye and the Electric Mustache.• Sept. 25, 10 a.m. Milwaukee Ukulele Festival Day Event.• Sept. 26, 7 p.m. Acoustic Music/Spoken Word Open

Stage.Candice Nokes and Mark Truesdell

Sept. 10, 8:30 p.m. Indian Summer Fest, 200 N. Harbor Dr. 774-7119.

Dames at SeaSept. 17 through Oct. 3. Performance by Skylight Opera Theatre. Broadway Theatre Center’s Cabot Theatre, 158 N. Broadway. 291-7800.

Present Music Season OpenerSept. 18, 8 p.m. Gabriel Prokofiev and Phillip Bush, guest performers. Turner Hall Ballroom, 1034 N. 4th St. 271-0711.

Global Union 2010Sept. 25 and 26, noon. A celebration of global music. Hum-boldt Park, Bay View. 382-6050. Sponsored by Alverno Presents.

Farm Aid Comes to MilwaukeeOct. 2. Farm Aid founder Willie Nelson, John Mellencamp, Neil Young and Dave Matthews perform in benefit for family farmers across Wisconsin. Miller Park, 201 S. 46th St. Tickets, 902-4000.

visual Arts & MediaFifth Dimension

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

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

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

Milwaukee Art Museum700 N. Art Musuem Dr. 224-3200.• Through Sept. 16. American Quilts.• Through Sept. 26. Warrington Colescott: Cabaret, Comedy

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

Cedarburg Artist Guild Fall ShowThrough Oct. 10. Cedarburg Cultural Center, W62 N546 Wash-ington Ave., Cedarburg. <www.cedarburgartistsguild.com>

Mount Mary Starving Artists ShowSept. 12, 10 a.m. More than 200 juried local and

national artists offering original artwork. Mount Mary College, 2900 N. Menomonee River Parkway. 256-1254.

3rd Annual LaCrosse Lions Ride for SightSept. 11, 8 a.m. A scenic ride with family and friends through the hills of LaCrosse County. 25K, 50K, and 100K road rides and 12K and 22K family trail rides. All proceeds support ongo-ing Lions Club vision projects. LaCrosse River State Trail Parking Lot, County Hwy B, LaCrosse. 608-385-4089.

Symons Fall Bike TourSept. 11, 7 a.m. Symons Fall Bike Tour has steep climbs and fast falling descents for those looking for them in the 15, 31, and 46 mile rides. Visit hilltop orchards and enjoy fresh crisp apples and cider. Looking for a beautiful, flat, out and back? The 8 mile tour takes riders on a nature bonanza, crossing creeks, traveling through meadows and under the shade of a tree-lined railroad bed. Symons Recreation Complex, 1250 Hwy. 14 West, Richland Center. 647-8522.

Dylan’s Run for AutismSept. 12, 10 a.m. Dylan’s Run for Autism was created to build awareness about autism in the Milwaukee area and to generate dollars for autism research and outreach programs. Summerfest Grounds, 200 N. Harbor Dr. 427-9345.

11th Anniversary Walk to RememberSept. 18, 7:30 a.m. Funds raised stay in the community to benefit individuals affected by Alzheimer’s disease & related dementias. Individuals, families, teams and pets are welcome to take part. The course is wheelchair-friendly. Beloit Riverside Park, Hwy. 51, Beloit. 608-314-8500.

Annual Peshtigo River PaddleSept. 18, 10 a.m. Join Marinette County Land & Water Conservation staff for this fun event, starting at the City of Peshtigo boat landing by the municipal garage on County Road B, and ending at the County Road BB landing. There are a few canoes available for reservation, but you are welcome to bring your own equipment. Free. Peshtigo River Trail, City boat landing, County Rd. B, Peshtigo. 715-732-7784.

Walk For LifeSept. 18, 8:30 a.m. Obtain pledges, enjoy the walk, and sup-port the work of Care Net, a crisis pregnancy support center. To receive pledge forms or to register contact Care Net. Free. Eichelman Park, 6125 3rd Ave., Kenosha. 262-658-2555.

Whoop It Up 10KSept. 18, 9 a.m. A point-to-point course run along the beautiful scenic roads of Necedah National Wildlife Refuge and the Vil-lage of Necedah. The 6.1-mile stretch begins in the Refuge and finishes at the Necedah Lions Park, the grounds for the Whoop-ing Crane and Wildlife Festival. Necedah National Wildlife Refuge, W7996 20th. St. West, Necedah. 608-565-2551.

Pedal the KettleSept. 19, 7 a.m. The Spring City Spinners Bicycle Club sponsors this fully supported bicycle tour exploring the back roads of scenic Waukesha County. Proceeds go to help promote local bicycling and charities. Waukesha, Waukesha County. Call 414-297-9133.

5K Run/Walk for PeaceSept. 25, 10 a.m. This 5k USAT&F certified course travels along the Root River Parkway next to Whitnall Park. A free kids race will also take place as well as a raffle. Proceeds from the race will benefit the Peace Education Project, the educational wing of Peace Action Wisconsin. Root River Parkway Picnic Area #1, Hales Corners. 414-964-5158.

20 September 2010 www.outpost.coop

Register at any Outpost location or by phone: 414.431.3377 ext. 110For other workshop opportunities,

please visit our website at www.outpost.coop/events

get Cooking with Outpost!Flair and Fun with Local FlavorsTuesday, September 21, 6 - 8:30 pmWauwatosa historical Society - little red Store$20 owners; $25 non-ownersGood taste and good nutrition - the results are so delicious you’ll want to run home and start cooking! Work some magic with local, seasonal market fare. Learn to love beets! Enjoy Zucchini Fritters! Learn how to dress your grilled chicken breast or smother your pasta with Judy’s No-Cook Basil Pasta Sauce. Taught by Outpost nutritionist, Judy Mayer, DTR.

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

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

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

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

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

www.outpost.coop/ed-workshops.html

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

www.outpost.coop September201021

YOUr CO-Op!Outpost natural Foods Cooperative • September

When the Outpost Ex-change, in its present

format first came into being some twenty years ago, I wasn’t yet Outpost’s general manager, but I can clearly recall the conversations that went on about creating a magazine, not just a newsletter for Outpost’s owners and community. The Exchange as it was called, was planned editorially by our board and staff as a monthly maga-zine where different points of view could be “exchanged” – concerning health, wellness, our co-op and our community. We’ve had several editors of the

magazine, the longest tenure held by our current editor, Malcolm Woods, and numerous changes to the size, style, content and direc-tion over the intervening years. I commend Malcolm, his predeces-sors, and all of our writers and advertisers who helped shape a publication appreciated by not only many Outpost owners, but by other readers in our community.

That said, we have decided to make some changes at Outpost spe-cifically related to the many ways we regularly communicate with you, our owners and shoppers. The October issue of the Exchange magazine will be our last issue. But let me tell you more because I think you may find this as exciting as we do.

It’s no surprise to many that in this fast-paced world we live in information comes to us immediately via the Internet and social media sites like Facebook and Twitter. We’ve seen magazines and newspapers across the country either downsize the format or frequency of publication, while others have stopped publishing altogether. And while we know that one method of communicating isn’t going to meet everyone’s needs (heck, I like reading things I can hold in one hand with a cup of coffee in the other), we know the world is changing.

What we’ve decided to do at Outpost is select the best tools for communicating with our 15,000+ owners and potential owners who are shopping with us, and use those communication tools more effectively. Second, we need to collect owner emails. So to start with, if we don’t have your email, go to our website and sign up for our e-newsletter on the top tab of our home page http://www.outpost.coop. That way you’ll receive the most up-to-date info on Outpost, our products, our events, and other things of interest on a regular basis. Email today is like an address or phone number was years ago – it facilitates communication more timely,

more effectively, and costs the co-op less than print and mailing. Owner emails are not shared with anyone (not given out) so they are as confidential as all the other information we already have from you. You can also email [email protected] with your name, ownership number and email address.

I’d also like to invite you to discover or re-discover our website. We’ve made huge changes to the way the site works and you should find it easier to get the information you’re looking for, and discover some great additional features (like my personal favorite - our recipe file) along the way. Other than face-to-face communi-cations in our stores, we’ve determined the best and most effective way to provide owners with information is through our website. So all communication is going to happen there first.

Of course, not everyone has Internet access. We are working on some new tools to communicate more frequently, especially when it comes to the products we promote. Over the years we’ve found it challenging to use the Exchange magazine as our only vehicle for publishing sales and specials. For example, we may get a special on bananas because our vendor has too much on hand, but the only way we currently have to tell people about it is through email, social media, and on our website (and yes, signs in our stores). Starting in November we’ll publish a weekly newsletter, available at our stores, filled with sales, weekly specials, information about our vendors and other important information about the co-op. This newspaper format will be less expensive for us to produce than our current magazine format, and will be mailed out seasonally (about four times a year) directly to Outpost owners. Our owner survey tells us that most owners are in the store at least once a week, so we think the newsletter will be a very good way to reach you.

Another communication tool we’re planning to debut is a quarterly magazine (you can read more about this in the final issue of The Exchange coming out in October). Let me just hint a bit that the target audience will be foodies (like you) and the content will have a strong message that this is a magazine for people in Milwaukee who really, really love great food. We expect the magazine to be sold at a cover price (discounted for Outpost owners) since our focus will be on Outpost’s message and really all about food, rather than the advertising revenue we previously depended on.

You know, in my 29+ years at Outpost I’ve had the honor to be part of many positive changes at the co-op. As general manager, I can say with some certainty, that many of those changes have created excitement, kept us relevant in our community, and helped us become a vibrant and profitable business. I’m hoping you’ll give us the opportunity to demonstrate that these changes are also part of what keeps you coming back for more!

Pam Mehnert, general manager

A Very Tough Decision Becomes A Really Exciting Opportunity

General Manager’s Report

Pam Mehnert


It’s time to take the Eat Local Challenge!

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

Why take the challenge?• You’ll be preserving our local food system

• You’ll experience the amazing flavors of your hometown

• It’s a fun way to learn where your food comes from – and an especially great teaching tool for kids

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

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

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

Q: What the heck is a locavore?

A: Simply somebody who eats local food!

Oxford American Dictionary named “locavore” the 2007

Word of the Year

get more local! Visit these great sites for tools, tips, recipes

and more!

Eat local America www.eatlocalamerica.coop

milwaukee Eat local Chal-lenge www.eatlocalmilwaukee.

org

Farm Fresh Atlas of Wiscon-sin www.farmfreshatlas.org

WI Eat local Challenge www.eatlocalwisconsin.comLook for the local regional signs

when you shop at the co-op!

pick up one of these inspiring books at a locally owned, inde-pendent bookstore

near you!

Eating for Victory: Food Rationing and the Politics of Domesticity

by Amy Bently

Animal, Vegetable, Miracle by Barbara Kingsolver

Omminvore’s Dilemma by Michael Pollan

Fast Food Nation by Eric Schlosser

The 100 Mile Diet by Alisa Smith and J. B. Mackinnon

Fields of Plenty by Michael Abelman

The Pleasures of Slow Food by Corby Kummer

Epitaph for a Peach by Mas Masumoto


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

cheeses.

One by-product of cheese-mak-ing is whey. At Cedar Grove, the cream is sep-arated from the whey and is churned by a nearby creamery to

make butter. The rest of the whey is dried into a powder that is high in protein; it is sold directly to health-conscious customers at the cheese-making facility. After that, all that’s left of the

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

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

Cedar grove CheddarMild, nutty and creamy when young, Cheddar sharpens as it ages and becomes more crum-bly, and some would say, more delicious. All varieties are rBGH and GMO free.

Cedar grove mild Cheddar Cheese

$5.29/lb.Cedar grove medium White Cheddar Cheese – aged 3-6 months

$6.99/lb.Cedar grove Sharp White Cheddar Cheese – aged 6-12 months

$7.59/lb.Cedar grove Extra Sharp White Cheddar Cheese – aged 1 to 6 yrs.

$8.49/lb.

Local Apples & Local Cheddar – Better Together!

118miles to market

Check out these great events during the milwaukee Eat local Challenge

Celebrate at the Westown Farmers market Wednesday, September 1

10 am – 3 pm www.westown.org

Friends of real Food Wednesday, September 8

6 – 8 pm Urban Ecology Center,

Riverside Park www.urbanecologycenter.org

Share a potluck dinner and discussion!

2nd Annual local Food Festival

Saturday, September 11 9 am – 1 pm

Fondy Farmers Market www.fondymarket.org

Activities and fun for all ages!

Book Discussion Plenty: Eating Local on the 100-Mile Diet

Tuesday, September 14 7 pm

Urban Ecology Center, Riverside Park

www.urbanecologycenter.org An evening of laughs and lively discussion with our friends from

Boswell Books!

The Milwaukee Eat Local Challenge is a collaborative effort of:

Fondy Market, Outpost Natural Foods, Slow Food Wisconsin,

Urban Ecology Center, Westown market

Barthel’s Fruit Farm mequon, Wisconsin

Outpost Co-op and Barthel’s Fruit Farm have had a re-lationship for more than 25 years - in fact, other than Barthel’s Farm, we’re the only grocery lucky enough to sell their apples in the city. We think their apples are pretty

special, and our shopper’s loyalty to the Barthel’s is second to none. Every crunch and every bit of juice that drips down our wrists has made us feel more connected to Bob Barthel and Nino Ridgeway’s commitment to their farm.

17miles to market

Nino and Bob in the Orchard.


You’re going to love our new website!

www.outpost.coop

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

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

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…

“We joined Outpost as a family in an effort to support as many local farmers and businesses as possible, as well as change our way of eating, all from

one place. We were new to the whole organic lifestyle, and now have learned SO much! The kids LOVE taking the trip to Outpost and discovering new foods and how to cook them. It’s great! The employees are SO helpful and kind, too! Becom-ing an Outpost owner was one of the best decisions we ever made!”

Shannon Barbian

theCO-OPadvantage September201025

EQUAL EXCHANGEFAIR TRADEOrganic Breakfast Blend Coffee

$7.99

per pound

ORGANIC VALLEYOrganic Stringles Cheese

$3.99

6 oz., select varieties

NATURE’S CHOICECereal Bars

2/$5

7.8 oz., select varieties

BARBARA’S BAKERYShredded Cereal

$2.99

13-16 oz., select varieties

Organic Waffl esNATURE’S PATH

2/$5


ANNIE’S NATURALS

$2.99


BROWN COWYogurt

10/$7


REDWOOD HILL YOGURTGoat Yogurt

$1.69

6 oz., select varietiesYVESVeggie Dogs

$2.69

9.7 oz.

SIMPLY ORGANICOrganic Taco Seasoning Mix

99¢

1.27 oz.

RISING MOON ORGANICSOrganic Pizza

2/$10


RISING MOON ORGANICSOrganic Pasta

2/$5


STAHLBUSH ISLANDFARMSFrozen Fruit

$2.99


DOCTOR KRACKEROrganic Flatbread

$2.99


SANTA CRUZOrganic Applesauce

$2.99

6 pack, select varieties

Organic Dressing

BEE & FLOWERBar Soap

89¢


September 1 – 14, 2010

26 September 2010 theCO-OPadvantage

SPECTRUM NATURALSOrganic Olive Oil

$11.99

25.4 oz.

MEDITERRANEAN ORGANICOrganic Fruit Preserves

$3.99


NEWMAN’S OWN ORGANICSFig Newman’s

$2.99


OOBASparkling Hibiscus Beverage

$1.29


RUDI’S ORGANIC BAKERYOrganic English Muffi ns

$2.79


SANTA CRUZOrganic Applesauce

2/$5


SEEDS OF CHANGEOrganic Simmer Sauce

$2.99


WOODSTOCK FARMSOrganic Pickles

$3.49


EARTH FRIENDLYLiquid Laundry Detergent

$9.99


PIRATE BRANDSBaked Snacks

$1.79


PACIFIC NATURALSOrganic Almond Beverage

$2.29


TERRAExotic Veggie Chips

2/$5


TRADITIONALMEDICINALSOrganic Women’s Tea

$3.49

16 ct., select varieties

EARTH’S BESTOrganic Baby Food

5/$4


FANTASTIC FOODSVegetarian Entrée Mix

$1.79

2.7-10 oz., select varieties

KASHIOrganic Promise Cereal

$2.99

10.4-17.5 oz.,select varieties

Sept. 1 – 14, 2010

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


NORDIC NATURALSNordic Berries - Citrus

$18.99

120 ct.

GIOVANNIShampoo or Conditioner

$4.99


JASONShampoo

$6.99


DESERT ESSENCELip Rescue

$1.69

.15 oz., select varieties

DESERT ESSENCEThoroughly Clean Face Wash

$5.99

8.5 oz.

SEVENTH GENERATIONBath Tissue

$2.69

4 pack, 352 sheets, 2-ply

FOLLOW YOUR HEARTVegenaise

$4.29


EARTH BALANCEButtery Spread

$3.49

15 oz.

NEWMAN’S OWNPasta Sauce

$2.99


BARBARA’S BAKERYOrganic Granola Bars

$3.49


CLIFOrganic Mojo Bar

10/$10


GLUTINOGluten-free Bagels

$4.79


STAHLBUSH ISLAND FARMSFrozen Vegetables

$1.79


WHOLESOME VALLEYOrganic Cheese Slices

$3.59


MUIR GLENOrganic Fire-roasted Tomatoes

2/$5


FANTASTIC FOODSInstant Refried Beans

2/$3

7 oz.

Sept. 1 – 14, 2010



SURF SWEETSOrganic Gummy Candies

2/$3


SO DELICIOUSCoconut Milk Yogurt

2/$3


ANNIE’S HOMEGROWNOrganic Pasta & Cheese Dinner

2/$3


ANNIE’S HOMEGROWNBunnies Crackers

2/$5

7-7.5 oz., select varieties

DR. OETKEROrganic Brownie Mix

$2.29

13.1 oz.

ANNIE’S HOMEGROWNOrganic Fruit Snacks

$3.49


CROFTER’SOrganic Fruit Spread

$2.79


SAMBAZONOrganic Açai Juice

$2.29


CASCADIAN FARMOrganic Vegetables

$2.29


WALLABYOrganic Yogurt

79¢


NANCY’SOrganic Yogurt


$2.99

RUDI’S ORGANIC BAKERYCracked Wheat or Double Fiber Bread

$2.99

22-24 oz.

COUNTRY CHOICE ORGANICOrganic Cookies

$2.79


BIONATURAEOrganic Pasta

$1.99


AMY’SEntrée Bowl

$3.49


STONYFIELD FARMSOrganic Squeezers

$2.79


September 15 – 28, 2010


SALPICASalsa

$2.99


LAKEWOODOrganic Pure Pineapple Juice

$3.59

32 oz.

LUNDBERG FAMILY FARMSOrganic Rice Cakes

2/$5


WESTBRAEOrganic Beans

99¢


RICE DREAMEnriched Rice Drink

$3.49


MARANATHANo Stir Almond Butter

$3.99

12 oz.

TWISTNaked Sponge

$1.99

2 pack

NATURE’S PATHOrganic Optimum Cereal

$3.29


NEAR EASTRice or Couscous Side Dish Mixes

2/$3

5-6.75 oz., select varieties

KETTLEKrinkle Cut Potato Chips

$3.49


MUIR GLENOrganic Pasta Sauce

2/$5


NAPA VALLEY NATURALSOrganic Extra Virgin Olive Oil

$9.99

25.4 oz.

NATURAL SEAYellowfi n Tuna

$1.79


WHOLESOME SWEETENERSOrganic Raw Blue Agave

$7.49

44 oz.

Organic TeaYOGI

2/$6


NATRACAREFeminine Care Pads

$3.69

10-14 ct., select varieties

Sept. 15 – 28, 2010



TIGER BALMPain Relief Ointment

$4.99

18 gr., select varieties

SPECTRUM ESSENTIALSFish Oil - 1000 mg

$18.99

250 softgels

EMERITAPro-gest Cream

$19.99

2 oz.

ALBAVery Emollient Body Lotion

$10.99


NEW CHAPTEREvery Woman’s One Daily

$15.99

24 tablets

SHIKAIShower Gel

$5.99


SEVENTH GENERATIONNatural Paper Towels

$1.79

per roll

EARTH BALANCESoy Garden Spread

$3.49

15 oz.

CROFTER’SOrganic Superfruit Spread

$3.49


DR. OETKEROrganic Pudding Mix

99¢

3.5-4.5 oz., select varieties

BIONATURAEOrganic Gluten-free Pasta

$3.49


FIELD ROASTClassic Meatless Meatloaf

$5.69

1 lb. loaf

DR. OETKEROrganic Muffi n Mix

2/$4


DR. OETKEROrganic Cake Mix

$2.29


EARTH BALANCEShortening

$3.49

15 oz.

PACIFIC NATURALSOrganic Condensed Soup

$1.79


Sept. 15 – 28, 2010



It’s Outpost’s Annual

ac ltru k o deas l

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

while supplies last!

All day - all three Outpost locations!

Milwaukee100 E. Capitol Drive

Wauwatosa7000 W. State Street

Bay View2826 S. Kinnickinnic Ave.

Saturday, September 11th

Stores Open at 8am!

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


We’re growing, eating, home-preserving and cooking more delicious wholesome fruits and vegetables. However, biting

into that apple or munching on that stalk of celery may be expos-ing you or your family to something that might bite back in years to come.

Okay, the bad news first - pesticides and you. Small doses of agricultural chemicals may be causing lasting damage to human health. Many commonly used pesticides have direct links to endo-crine disorders, autoimmune diseases, neurological and behavior-al disorders, ADHD, autism and cancers. Children and fetuses are most vulnerable to pesticide exposure due to their less-developed immune systems and because their bodies and brains are still developing.

And here’s the kicker - Many pesticides are present on the peels of fruits and veggies we eat whole. Peeling and washing may help reduce but not eliminate pesticide exposure. Plus, peeling may result in the loss of valuable vitamins and nutrients, especially fiber, most often concentrated in the peel.

Now here’s the good news! You can reduce your pesticide ex-posure by almost 90 percent by choosing organic and avoiding eating the most contaminated foods.

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

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

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

The Dirty DozenThe following are known to contain the greatest amount of pesticide residue. Consider buying these organic instead. They are listed in ascending order, starting with the high-est levels of pesticide con-tamination.

Peaches ApplesBell peppers Celery Nectarines Strawberries Cherries KaleLettuce Imported grapesCarrots Pears

The Clean 15The following are known to have the least amount of pes-ticide residue. They are listed in ascending order, starting with the lowest levels of pes-ticide contamination.

Onions AvocadosSweet corn Pineapple Mangoes Asparagus Sweet peas Kiwis Cabbage EggplantPapaya WatermelonBroccoli TomatoesSweet potatoes

Download a pocket guide to the Dirty Dozen at www.foodnews.org.

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

look for these cool FrEE apps for your smart phone!

Dirty Dozen - Environmental Working Group I Like It Organic!

What’s On My Food? - Pesticide Action Network


larocca Winery A pioneer in the Organic movement!

Last year, California farmers used nearly 3 million pounds of chemical fertilizers, herbicides, and insecticides on their

crops. With expert organic wine makers such as Phil LaRocca around, it’s nice to know that having a glass of LaRocca wine means that none of these artificial chemicals end up in your wine glass, or in you!

But organic wines are not only made with organically grown grapes. They must also be made without the use of sulfites, a natural preservative used to keep grapes, grape juice and wine fresh. What’s the big deal about sulfites? Although natural, many people are allergic to them and suffer reactions that can vary from headaches, redness and rashes, and nausea to potentially life-threatening attacks of asthma. At Outpost we’ve offered LaRocca as one of our sulfite free organic wine options for more than 12 years, for their consistent quality and affordability. While these wines won’t keep for years in your cellar, LaRocca’s sulfite free organic offerings are an excellent value and ready to drink now!

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

$13.99larocca merlot - A softer red, with light notes of raspber-ry. Goes great with vegetable soup, veal Parmigiana, or even an onion pizza.

$15.99larocca Zinfandel – Loaded with fruit flavors of berry and cherry, with spicy, peppery after-tones. Try it with pasta and red sauce, Indian fare, or hearty stews.

$12.99larocca Chenin Blanc – This best selling white is loaded with melon, spice, and honey. Enjoy it with spring rolls, sushi, or even tapioca pudding.

$11.99

From birthdays to family reunions, let Outpost Catering help you enjoy autumn!

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

[email protected]

when you buy ANY four full-size bottles of wine—

mix or match! (splits and final sale clearance wines not included)

Save 10%


Outpost’s Own homemade Chicken SausageNot just for summer! Our delicious chicken sausage varieties are made in-house from fresh ground chicken raised without antibiotics. We blend our own herbs and spices and hand twist every batch! Some of our most popular varieties include – Brats, Italians, Applesauce, Andouille, Savory garlic herb and Wild rice & mushroomGrill em’ or use in your favorite soups, stews, and recipes.Stop by your local Outpost in September for a different variety on special each week! Regularly $5.99/lb. Sausage of the week feature price

$3.99/lb.

Field roast Deli Slices

Bold flavor with a hearty texturePre-sliced & ready to eat • Vegan

Three great varieties lentil Sage, Wild mushroom,

and Smoked Tomato

5.5 oz. $3.49

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

19 oz. $1.59

Sunsweet Organic prunes D’noir™

Sunsweet, a farmer co-op, was founded in 1917 on the principles of fair, stable, sustainable prices

for customers AND growers. Sunsweet has about 300 farmer-owners and the average farm size is just 50 acres.

• prunes D’noir™ are super tender and have a sweet plum-like flavor!• Ounce per ounce they contain double the potassium of bananas.• A delicious source of both soluble and insoluble fiber.• Prunes contain prebiotics which naturally stimulate the growth of healthy bacteria in the large intestine• Naturally gluten free, non-GMO, no sulfites and no added sugar

7 oz. $4.49

NEWNEW

NEW

St. Dalfour gourmet On The go mealsQuick, sensible, satisfying

all natural canned meals with St. Dalfour’s legendary gourmet flavor and quality.

Perfect for lunches or any meal on the go! Choose from – pasta and Vegetable,

Tuna and pasta, Whole grain with Beans, Wild Salmon with Vegetables, and

Three Bean Salad with Corn.

6.2 oz. $3.59


Outpost’s OwnCoconut macaroons

Subtly sweet and covered in chocolate ganache, these classic coconut macaroons will make you swoon.

Discover our hand-made-in-small-batches, version of a Mounds™ bar!

$1.49 each

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

36 teabags $9.99

Florajen AcidophilusBaraboo, WisconsinDiscover one of the best probiotics available, produced right here in Wisconsin.

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

$14.99 to $28.99

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

12 oz. – 14 oz. $7.99116miles to market

NEWmr. Ellie pooh paper

The ultimate eco- paper!Did you know an elephant’s diet

is all vegetarian and that the waste produced is basically raw cellulose?

Elephant poop is thoroughly cleaned and processed and then the cellulose is converted into a uniquely beautiful

textured Pachyderm Paper. This acid free, linen like paper can be transformed

to construction paper, notepads, and cards. Check out our full selection

including stationery, notepads and more!

$8.39 to $9.99


Customer Service Stars!

What makes Outpost special? Let this month’s stars give you their spin! And while they’re at it, they’d like to share some of their favorite fall items from the co-op.

Introducing Mark Beckwith from Capitol Drive’s Grocery Department“The department that I work in, the grocery department, I think is a part of what makes Outpost special. I believe we are very knowledgeable, and are always willing to help a customer out in anyway we can.My favorite fall item is the Spaten Oktober-fest. It is my favorite beer, and I look forward to it every time it comes out, right about now!”

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

Introducing Jason Fields from State Street’s Produce Department“I know Outpost is special because I used to work for a corpo-rate chain, and find it incredibly refreshing to work for a company with values beyond the bottom line. My favorite fall food? Get ready for local apples, coming soon!”

At the co-op, fresh delicious food is just the beginning.

Nourish your family. Discover local foods. Connect with others and

help build a strong community. It all comes together at the co-op.

www.outpost.coop

Eastside100 E. Capitol Dr. • 414.961.2597

Wauwatosa7000 W. State St. • 414.778.2012

Bay View2826 S. Kinnickinnic Ave. • 414.755.3202

mpletely realsavor the flavor

Outpost Natural Foods Cooperative


In an ideal world...

In addition to Outpost’s $1000 donation, we

encourage you to drop a dollar in conveniently

located donation jars or round up your

total at the cash register for Milwaukee

Empty Bowls on Wednesdays in

September.

Milwaukee Empty Bowls is an all-volunteer, non-profit organization that uses art to

heighten hunger awareness and raise funds that help local food pantries and meal programs in the Milwaukee community. The basic idea is simple; we create hand-made bowls that are sold to the public at our main event in Octo-ber. The bowl price includes delicious soup and bread lovingly made and donated by over 50 area restaurants and bread shops. MEB is in its 12th year and started as a grassroots offshoot of Empty Bowls, an event that began at a high school in Michigan in 1991 and has blossomed across the US and the world, raising millions of dollars for anti-hunger organizations. Since its inception, Milwaukee Empty Bowls has raised over $320,000 for our recipients. We are proud members of Our Milwaukee.

I invite everyone to this year’s event on Satur-day, October 9th from 10:30 – 2:00 at the MATC Oak Creek Campus (near the airport). It is a lovely way to have lunch, support your commu-nity, and take home a reminder that someone’s bowl is empty. More information can be found at our website: milwaukeeemptybowls.org and we also are on Facebook, Twitter, and Linked In.

What does Milwaukee Empty Bowls do through-out the year while getting ready for your annual event?

Bowls are made for the event year round by professionals, amateurs, local businesses and students of all ages. For example, in the spring Murray Hill Pottery Works holds an annual “Bowl-A-Thon” in which over 800 bowls are made for the event in October. Other paint-your-own pottery shops like Art Trooper in Mequon and Glaze in Cedarburg hold glazing events, and students create bowls during the school year. We also participate in Outpost’s Alternative Gift Fair.

What are your expectations for your 2010 Empty Bowls event?

We hope to raise at least $30,000 that we will donate to our six recipients this year. The mon-ey donated from MEB goes directly to their food and meal programs. This year’s recipients are: Agape Community Center, The Cathedral Center, The Gathering, Friedens Community Ministries, Milwaukee Christian Center and Repairers of the Breach.

What has been your most rewarding experience while you’ve been a part of Milwaukee Empty Bowls?

The overall growth and success of the event and working with other wonderful community members who all want to help lift people out of poverty has been terrific. As a potter, I love the fact that, in 12 years, we have been able to get over 16,000 hand-made bowls into people’s homes and cupboards. A bowl is a universal object. All cultures use bowls to hold food. Potters see the bowl as a powerful symbol of nourishment, emptied and refilled over and over throughout life. The fact that each bowl is hand-made speaks to the individual touch and desire to help and to serve others.

If you could have three wishes, they would be:

I would like to see MEB grow and strengthen our board of directors and expand our vision. We would like to do more educational outreach in the community. Offer bowl-making events with schools, with community groups and even with clients of our recipients. Clay is a wonder-ful medium for all ages and skill levels. It is very rewarding to take a lump of clay and make something useful and beautiful.

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

….All people would have plenty of healthy locally grown food and everyone would eat off of hand-made pottery.

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

… all people would have healthy locally grown food and everyone would eat off of hand-made pottery

Photo by Suzanne Garr.


Psychotherapists Facilitating consciousness, authenticity & self-compassion

Offering traditional in-depth psychotherapy and transformation through vibrational and energetic approaches

Trained by Dr. Brian Weiss - author of “Many Lives, Many Masters”

Nancy Hornby, MSW Susan Wasserman, MSW414-332-8159 Visa/MasterCard • Insurance • Private Pay 414-961-0649

Inner JourneysInner Journeys

www.inrjourneys.com

Helping individuals, couples and adolescents with:

’ Depression ’ Anxiety ’ Self-Esteem

’ Internal conflict ’ Gay/Lesbian Issues ’ Emptiness

’ Women’s issues ’ Relationships ’ Gr ief

’ Spir itual Concerns ’ Stress ’ Trauma

ww

w.inrjourneys.com

—emily dickinson

g

EAST TROY, WISCONSIN

live the life you’ve imagined —thoreau


The Healing Place Integrative Healing for the Body, Mind, Heart and Soul

Our mission is to assist individuals in the process of personal transformation. The only Center in the State of Wisconsin focused on Light as the Source of All Healing!

Services: Massage, Soul-centered Psychotherapy, Color Light Therapy, CranioSacral Therapy, Reflexology, Energy Healing, Crystal Bowl Healing

Massage Special! 3 one-hour massages or energy work for only $150! Classes for integrating Light into Your Life & Personal Development Teaching

Solar Light Study Program, Mind Power, the Competitive Edge, Personal Development Coaching

Classes: www.healing-place.netNewsletter sign-up e-mail to: [email protected]

Free World Peace Meditation every Wednesday from 6-7 pm Unique CDs, Essential Oils, Color Therapy Products,

Dragon Chinese Herbs, Stones, Jewelry, and more Open Tuesday - Saturday

10500 N. Port Washington Rd., Suite 100, Mequon, WI 53092 262-241-5056

Clinical tests have shown that using the MegaBodyLight:• Helps to normalize blood pressure• Regulates a strong slow pulse• Facilitates deep slow breathingIt is widely known that the Sun has positive effects on your health. This Extraordinary Light System enhances and balances the Chakra System!MegaBodyLight

Dentistry for the Health-ConsciousLooking for a dental office that shares your philosophy of a natural approach to health?

A healthy body starts with a healthy mouth.

Accept our gift of health offer for only $39 (New patient exam, X-rays & consultation) and discover why patients from all over the Midwest start their journey to optimal health in Pewaukee.

Integrative DentalSOLUTIONSOn Capitol Drive in Pewaukee, WI 262-691-4555 www.MyNaturalDentist.com

Dr. Ingo Mahn

Dr. Supriya Shetty


<your community>

Eat local, shop local, listen local?Want to feel dialed in? These local radio stations keep

the sound of Milwaukee’s diverse community alive

By Colleen DuVall

Supporting local businesses and artists. Supporting local farmers. Volunteering in your community.

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

91.7 WMSE Frontier Radio www.wmse.org

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

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

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

Staying true to that inclusive mission, Crawford notes that there is “no preju-dice against music style” at WMSE, and he gestures to what must be the largest music library in the city. The community, of course, helps support that diversity with donations, and WMSE boasts an im-pressive volunteer base that helps run the station 24-hours-a-day, seven days a week.

Crawford and I are on the same page when it comes to the cherished ideal of the real, live night-shift disc jockey; almost a lost art form in this age of com-puterized programming on commercial-ized radio dial stops. Crawford explains that the station was founded on a “do it yourself” spirit that lives on.

It may be owned and operated by an engi-neering and science Institute, but WMSE retains its stalwart punk rocker indepen-dence and is no shrinking violet on the social scene. The mighty 91.7 strengthens its ties to Milwaukee with the well-known festivals and events that it hosts: The Rockabilly Chili contest, the annual Food Slam fund-raiser, and the Radio Summer Camp program. This July, the radio camp culminated in the “Backyard BBQ,” a free, all-day concert in downtown’s Cathedral Square Park.

Crawford tells me that WMSE was award-ed a grant from the Wisconsin Arts Board for the Radio Summer Camp program, based on the merit that WMSE presented to the board — the artistic talent of local blues, jazz, and folk artists that would be represented at the festival.

“The greatness is here,” says Crawford, about our local musicians, and he obvi-ously cares about nurturing new talent, too. In August, WMSE held its first sympo-sium for budding artists, teaching them marketing, licensing and management know-how.

So what does Crawford say when asked about the best part of his job?

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

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

89.7 WUWM Milwaukee Public Radio www.wuwm.com

From Project Milwaukee and its cover-age of regional issues to Lake Effect with Mitch Teich and Bonnie North highlight-ing stories in your neighborhood, and Saturday at the Café profiling local musi-cians, this stalwart station has much to offer outside of its National Public Radio programming.

I was curious what sorts of changes WUWM had seen and gone through since its incarnation way back in 1964. General Manager Dave Edwards had a ready reply: “I could spend an hour or more on this subject! When WUWM began broadcast-ing it was largely a student laboratory. The station had one full time employee (a faculty member), was fully funded by the university and its signal didn’t even cover the east side of Milwaukee. Today, WUWM reaches more than 100,000 weekly listeners throughout southeastern Wisconsin and is funded primarily by our listeners, areas businesses and founda-

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


Friday’s Soulful Meal withAnna Lappé features

local foods prepared byChef Annie Wegner LeFort of

Milwaukee.Tickets $75

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

Your New Local Independent Fabric StoreCarrying MODA • Pure Organic s • Daisy Janie • Cloud 9 • Monaluna • Echino

Westminster • Free to Grow Organic s • and Morewww.drawstringstudio.com

HOURS: Tues, Thur, Fri 12-6 Sat 10-4800 E Potter Ave, just WEST of the intersection of Kinnickinnic and Potter

Now Open!

tions. We have a staff of professional award-winning journalists, and while stu-dents continue to intern at WUWM, our focus is providing quality programming to the community.”

WUWM partners with many Milwau-keeans for local input on issues, news and events. Contributing commentary comes from area journalists, professors, authors, bloggers, foodies, screenwriters, editors, scientists, executives, historians and more. The station also partners with community groups, arts organizations and others. This collaborative spirit not only helps the radio staff put out diverse, well-informed programming; it helps them afford to be able to do so.

As Edwards points out, public radio relies on its community to remain viable: “Some people believe that public broadcasting is funded by the government. It is not. About 80 percent of WUWM’s funding comes from our listeners, area corpora-tions and foundations. Without that support there would be no journalism on WUWM.”

88.9 Radio Milwaukee radiomilwaukee.org

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

As far as community outreach, 88.9 has quite a bit going on. From featuring local bands live in their studios on Fridays at 5:30, interviewing local business owners on the air, and featuring programming in response to listener demand.

“What Radio Milwaukee does best is com-municate to the people who listen,” says Keefe. “While we are directly involved



<your community>

By Karen Cinpinski

Locavore is a title given to someone whose diet mainly consists of food

that’s locally grown and pro-duced. It sounds completely contrived, but it’s not. In fact, “locavore” was Oxford American Dictionary’s word of the year in 2007 — no, really — which happened to also be the same year Milwaukee held its first Eat Local Challenge in ob-servance of the rising interest in the local food movement across our state.

The idea for the Milwaukee challenge grew out of a meeting of Friends of Real Food, a group that gathers monthly at the Urban Ecology Center in Riverside Park to discuss sustain-able food and ways to support the local food economy. Eventually, an Eat Local partner-ship developed between the Urban Ecology Center, Outpost Natural Foods, Slow Food Wisconsin SE, the Fondy Food Center (and farmers market) and many others.

As part of a nationwide push to support small farms and organic practices, some Milwau-keeans plan to commit to the two-week chal-lenge – Sept. 1 through 12 – to have as many of their meals as possible meet the locavore criteria.

Participating in this self-motivating challenge

allows Milwaukeeans to become more con-scious of what they’re consuming by learning the story of the food on their plates, and then seeing the benefits of eating locally. Most food travels an average of 15,000 miles from farm to fork. By opting for localized food sources and not relying on fossil fuels to transport products across state borders, or even across continents, we reduce our carbon footprint while strength-ening the local economy and community. It’s also a mantra to eat seasonally.

Community Supported Agriculture (CSA) farms have become a popular way for consumers to buy local, seasonal food directly from a farmer. Typically, a weekly subscription yields a box of just-picked, locally harvested veggies, which helps support local eating. We are lucky to live in a state like Wisconsin where a profusion of goods — from heirloom tomatoes to asparagus — as well as animal byproducts such as eggs, cheese and milk is readily available.

Several Milwaukee area restaurants also help support the locavore movement, although the level of local food sourcing varies considerably between them. A number of them use state produce during the growing season, some of it grown on the restaurant’s property, as is the case with Roots and Lagniappe Bras-serie. Some other eateries also offer other state ingredients: Alterra relies on a supply of local eggs, transfer pizzeria uses organic vegetables and fruits from a Plymouth farm, La Merenda features Wisconsin artisanal cheeses and beers, and Meritage sources state-pro-duced meat year-round, including bison, pork, lamb and chicken.

Overall, the goal of the Eat Local Milwaukee Challenge is to institute small changes into your everyday life, such as regular visits to the locally-stocked co-op or your farmers market, choosing to eat at restaurants that use local ingredients, or signing up for a CSA subscrip-tion. The Eat Local Milwaukee website is a valuable source for finding local grocery stores, markets and area restaurants that feature lo-cal products. You’ll also find great menu ideas and recipes, as well as resources for healthy, responsible eating.

grazeeating well in milwaukee a

utu

mn

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

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

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

the Eat Local Challenge


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

LAkEFRONt OktOBERFESt

The closest locally-made brew to the stuff they quaff by the pitcher in Munich. Spicy.

SpREChER OktO-BERFESt

Deeper color and malt flavor than Lakefront’s brew.

NEW GLARUS StAGhORN

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

From Wisconsin? Love food? here’s your show

Have you noticed how food brings people and ideas together? It’s no surprise that it was over a terrific meal at a Montreal restaurant with his girlfriend – now wife

– that Arthur Ircink first cooked up the idea for the highly rated program “Wisconsin Foodie,” sketching out the concept for the first episodes on a napkin.

Ircink is the creator of the show, as well as cinematographer, co-director and editor. He channels his innate passions of storytelling, film and food to produce “Wisconsin Foodie,” but admittedly owes a lot to his wife, Dana Grabovac, who was an instru-mental figure in helping develop the show. “As she likes to say, she’s my idea filter – and is very good at it,” says Ircink. Grabovac also handpicked Kyle Cherek to host the show alongside resident chef Brian Moran and wine expert Jessica Bell. All are vital in collaborating and sharing ideas on how to educate, entertain and connect Wisconsin-ites to their food.

Ircink believes that one of Wisconsin’s greatest assets is field-to-plate fodder. “There’s an abundance of organic, state-grown resources and progressive thinkers within our communities who are doing great things on the local food level.”

However, he feels people are losing a connection with what they’re consuming and the relationship with local businesses and restaurants, purveyors and farmers. Ircink wants to get people talking about food again. “Truly amazing things are happening in our backyards and that’s what motivates us as a show to go out and tell these sto-ries,” says Ircink. “We’re proud to be the middle men in the start of a movement back to the land and what’s natural.”

Airing on CBS (Channel 58), Sundays at 10:30 a.m., “Wisconsin Foodie” strives to re-connect people to their food — where it’s coming from and who’s making their meal. Ircink and his team travel the state in search of the farmers and chefs who make it a point to grow and prepare regional, seasonal, farm-to-fork based food. The 30-minute episodes profile local food sources and unique destinations around our state, focus-ing on the diverse culinary scene in Milwaukee, the abundance of offerings, and the amazing gastronomic resources Wisconsin has to offer the national market.

Past shows have taken viewers behind the scenes at notable establishments in the re-gion. One episode profiled non-profit organization Growing power, which has been considered ground zero for Milwaukee’s urban agriculture movement as it’s the only farmland within the city limits.

Host Cherek also went from farm to restaurant, enjoying a tour of Strauss free-raised veal farm, followed by a visit to Bacchus where James Beard Award-winning chef Adam Siegel prepared Strauss Veal eight different ways.

Ircink has many more ideas for “Wisconsin Foodie” as he launches its fourth season soon. Dubbed “competition season,” four or five shows will center on food contests, including a visit to Fondy Farmers Market for a barbecue throw-down.

“I actually tried to escape doing food competitions but, as it turns out, people love them. I think national food shows have been very important in getting people back into food and thinking about what they eat and the competitive shows are the main attraction.”

Now open or soon-to-be…

Philanthropist Michael Cudahy bought the vacant lakefront property that once housed the Pieces of Eight restaurant (550 North Harbor Drive) with the hopes of donating it to UWM for its Freshwater Sciences School. When that fell through, he connected with Joe Bartolotta for a different endeavor. After undergoing months of renovations, the highly an-ticipated harbor house opened in July, bringing quality fine dining to the lake-shore. The transformation boasts an at-mosphere reminiscent of a New England waterfront, as well as an exposed kitchen and raw bar, featuring oysters and clams. Fresh seafood such as crab-stuffed lobster and New England clam bake is the main focus, but steaks, chops, sandwiches and salads round out the menu.

Leslie Montemurro and Scott Johnson, prolific restaurateurs and owners of East Side’s Balzac, Hi-Hat, Comet Café and Fuel, plan to open another eatery within the neighborhood and in the vacant digs of former Good Life (1935 North Wa-ter Street). Bel Air Cantina will focus on Mexican-style fare with a distinct California surf-culture vibe that’s carried throughout the taqueria’s menu and dé-cor. Specializing in tacos served à la carte, fillings will include traditional carne asada and pastor but also original recipes such as ahi tuna with wasabi cabbage or cilantro-lime tofu. Burritos, ensaladas, tamales and various salsas will also be featured. The drink menu will be built around an extensive tequila list, including dozens of blancos, anejos and reposados served in flights for tastings, and in mar-garitas prepared with fresh fruit.

Popular restaurant La Fuente, a hub for Mexican eats on Milwaukee’s south side, is expanding west to the space previously occupied by El Matador (9155 W. Blue Mound Road). Colorful artwork and fes-tive mariachi tunes will create a vibrant ambience, but the margaritas will be the real draw. Voted best in town for several consecutive years, the potent mixture of triple sec, tequila and fruit comes blended or on the rocks and in a variety of flavors, including “rainbow.” The menu will be much the same as the original, featuring classic dishes like enchiladas, tacos and burritos, as well as authentic flavors like caldo de camaron (shrimp soup with various veggies) and milanesa (breaded steak served with guacamole).


• Acup

uncture • C

lass

ical

Homeopathy • Dru

mm

ing Classes • Internal Med

icin

e •

Lif

e Co

aching • Massage Therapy • N

utritio

nal Counseling • NIA Classes • Psych

othe

rap

y

TH E OMM AN I C ENTERFOR INTEGRATIVE MEDICINE

healing • empowerment • vitality

OFFERING:• Acupuncture• Bio-Identical Hormones• Classical Homeopathy• Internal Medicine• Jungian Analysis• Massage Therapy• Nutritional Counseling• Psychotherapy• Reiki• Stress Coaching • Yoga

1166 Quail Court, Suite 210 • Pewaukee • 53072Clinic Director: Kalpana (Rose) Kumar, MD

Contact us to schedule an appointment:262.695.5311

Visit our website www.ommanicenter.com

Dr. Rose KumarAuthor of the forthcoming book,

“Becoming Real: Harnessing the Power of Menopause for Health and Success”

Currently offering webinars (the last Wednesday of each month) on health issues of mid-life women.

These events are jam-packed with valuable information!!Contact our office or visit our website for information about sign up and fees.

www.ommanicenter.com Phone: 262.695.5311 Look for us on Facebook

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

Community projects make the cut, too, Keefe says. “At this moment, we’re com-ing to the end of a 10-week feature called ‘Safe Streets, Healthy Kids,’ executed by our producer Adam Carr. Adam has been producing dozens of audio vignettes that spotlight the people and places that (offer) positive destinations and activities for Milwaukee’s school kids while they’re on summer break.”

Looking forward, Keefe promises Radio Milwaukee’s playlist includes more fun for everyone. “Our goal is to continue to advance the fact that Milwaukee is a world-class city with diverse people who care about their community and all it has to offer. We welcome everyone to listen and learn more about what we do and enjoy music from Milwaukee bands and bands from all over the country and

world that might just surprise them.”

90.7 WHAD Wisconsin Public Radio www.wpr.org

Old-timer WHAD — broadcast out of Madison since 1917, no less — is proof posi-tive of the power of local broadcasting. Like WUWM, this Wisconsin Public Radio station airs NPR favorites such as Fresh Air with Terry Gross, but punctuates the programming with local highlights such as Sunday broadcasts of the Milwaukee Sym-phony Orchestra (June through August).

The downtown Milwaukee WPR office opened in 1989 and is home to Ideas Network hosts Kathleen Dunn and Ben Merens. A full-time reporter covers news in southeast Wisconsin that is of statewide interest.

A portion of WPR’s mission statement on their Web site goes something like this: “WPR reflects the values and resources of the University and the State of Wisconsin, and embraces the ‘Wisconsin Idea,’ help-ing to extend the borders of the University


ACE Acupncture, Oriental Herbal & Massage Clinic

Main Clinic: 8412 W. Capitol Drive, Milwaukee, WI 53222South: 11308 W. Greenfield Ave. Tel: (414)774-3053 www.AceHerb.com

HIGHEST SUCCESS, LEAST SESSIONS!Experience the Difference from Caring Experts of Chinese Medicine!

Intl. Renowned Acupuncturists & Grandfather HerbalistsFree Initial Consultation, 45+ Years of Clinical ExpertiseFull-Service Oriental Herbal Pharmacy, 100,000+ PatientsSpecializing: Tough Pains, Fertility, Stroke, MS, Shingles,ED/Libido, Asthma, Bell’s Palsy, Anxiety, Depression,Sinusitis/Allergies, Macular Degeneration, Tinnitus, IBS,Neuropathy, Insomnia, Eczema/Psoriasis, Cancers, etc.

Guan-Yuan Jin, MD, C.Ac.Jia-Jia Jin, OMD, C.Ac.Louis Jin, MS, C.Ac.Amber Jin, DOM, C.Ac.

Fall into $avings: Enjoy 10% off your initial acupuncture session

•Main Clinic Only, Exp. 10/31/2010• (414) 438-9488 www.AceAcupuncture.com

Classical Homeopathy promotes healing on physical and emotional levels. Homeopathy effec-tively treats many acute and chronic illnesses..

Cranial-sacral treatment is a powerful but gentle type of osteopathic manipulation that works with the innate healing forces within the body.

Vicki Taylor, D.O.Osteopathic Physician

Family Practice Clinic11803 W. North Ave. • Wauwatosa

414-258-5522

to the State and beyond, and providing significant programming by, for and about the people of Wisconsin.”

If you enjoy it, be sure to let your favorite station know when their next pledge drive comes around. If you really love it, look to volunteer whenever you can throughout the year. Attend their events. With com-munity listener support like yours, public radio has a real shot at sticking around for our listening pleasure for the long haul.

Blog goes hyperlocal

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

www.blogtalkradio.com/comet-branding-radio

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.


Screen PrintingEarth Friendly

414-747-8998MILwaukee, WI

www.inkdesigns.net

Sustainable k

Environmental k

Ethical®

Located in the Historic Hide House

Since1998

Ye Olde Pharmacyand Wellness Center

N54 W6135 MILL STREET • Downtown CedarburgHours: Mon-Fri 9-6 • Sat 9-2 • Other hours by appointment

262-375-0010Visit our website: www.yeolderx.com

Hot FlasHes?NigHt sweats?

iNsomNia?

We Can

Help!

Schedule Your Hormone Consultation Today!• 30-minute hormone health assessment.

• Saliva test kit included.• Hormone balance recommendations at follow-up appointment

Experienced pharmacists compounding since 1980

Your Source for Natural Bio-identical Hormone Balancing TherapyCustom PresCriPtion ComPounding is our sPeCialty

We check your insurance and bill them when allowed.

ONLY$ 30

Members of: Cedarburg & Grafton Chambers of Commerce Professional Compounding Centers of America International Academy of Compounding Pharmacists

Recipient of J.D. Power & Assoc. 2009 award for Highest Customer Satisfaction

films for foodiescontinued from page 8

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

The DocsFood documentaries have been coming

out of the woodwork for the past few years, which is not surprising, considering the growth of the slow food movement. These films are playing a vital role in encouraging consumers to think about the source of the meal on their family’s table, and the wider repercussions of industrial-ized food production.

thE REAL DIRt ON FARMER JOhN (2005)

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

FOOD FIGht (2008)

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

OUR DAILY BREAD (2005)

Austrian filmmaker Nikolaus Geyrhal-ter won the Grand Prix at the 2006 film festival in Paris for this voiceless essay on industrialized food production in Western Europe. A series of filmed tableaux take the viewer into various food production facili-ties: fields being sprayed with pesticides; factory farms; greenhouses where employ-ees are hidden inside protective suits. The viewer, unguided by music or narrator, is allowed to form his or her own opinion about how conventional food is manufac-tured for us.

SUpER SIzE ME (2004)

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

Milwaukee Wellness Clinic • 4465 N. Oakland Ave. • 414.961-1440Certified clinic for insurance. • www.MilwaukeeWellnessClinic.net

Holistic TherapyHatha YogaLife-style ModificationHypnotherapyMassage therapy

MeditationReiki

PsychotherapyStress management

Weight control

Phoenix Rising Yoga Therapy

Marti Marino, CHt, CYTWendy Walsh, MSW

April WoodsMember, AMTA

WCMT# 3782-046


Diane Bloom – Reiki Sessions & Attunements, Crystal Healing, Transpersonal Healing, Numerology, Classes

Marene Martensen – Astrology Charts & Analysis, Tarot ReadingsJoan Collins – Psychic, Tarot Readings, Energy Healings, Classes

Free Spirit Crystals4763 N. 124th Street • Butler, WI 53007

Mon. - Fri.: 11 a.m. - 6 p.m. • Sat. 10 a.m. - 4 p.m.262-790-0748 • [email protected] • www.freespiritcrystals.com

Fine crystals and healing stones, mineral specimens, books, incense, CDs, feng shui resources and jewelry.

SeptemberStone of the Month CD of the Month

Malachite Connecting with Animals

10% Off 10% Off15 Year Anniversary GalaSeptember 25 & 26

Read our Newsletter for All of the Events!!

This is Going to be FUN!

Hours. Wed. - Sat. 11-4 Daily in Nov/Dec

Main StreetSoap Shop

850 Main St., Delafield262-646-5099

www.sunriseshowers.com

20 minutes west of Milwaukee, I-94 Exit 285Located 3 blocks east of downtown on Main St.

Find Many Varieties at OutpOSt

Find us at the trimborn Farm, Sept. 11 & 12

Find us at the Brookfield Farmers’ Market

Saturday Mornings

Put a SMILE on your FEET,

With ™

Extreme Exfoliating Soap.

Gunk-Free


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

FOOD, INC. (2009)

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

But we’re not all so lucky, and the food industry doesn’t always help us. Manufacturers and growers are under no obligation to label genetically engineered foods or to flag pesticide-laden vegetables. Even worse, some labels have been found to be misleading or meaningless. “Buyer beware” doesn’t even begin to cover it.

Last year, “Food, Inc.” blew the whistle loud and clear, causing many Americans to reconsider the food they put on their tables. To expose the realities of the con-ventional food business, Director Robert Kenner took his cameras from slaughter-houses to factory farms to supermarkets. He also stopped at the small-scale organic farm to explore the food system at its best — a much-appreciated silver lining.

“Food, Inc.” gives its viewers all the tools they need to vote with their food dollars and effect meaningful change. A must-see.

The FoodiesThat was heavy stuff. Now for some

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

EAt DRINk MAN WOMAN (1994)

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

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

JULIE & JULIA (2009)

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

ents and tenacity with published books.

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


1218 W. Kilbourn Avenue, #302 Milwaukee, WI 53233

1575 N. RiverCenter Drive Milwaukee, WI 53212

Service offeringS ObstetRICs | GyNeCOlOGy | MINIMAlly-INvAsIve

pROCeDuRes: HysteROsCOpy, eNDOMetRIAl AblAtION, HysteReCtOMy |

MIDWIfeRy | IN-OffICe pROCeDuRes | speCIAlty seRvICes: MAteRNAl fetAl

MeDICINe, CONtINeNCe & pelvIC flOOR DIsORDeRs, tOtAl Well-beING

ExclusivelyForWomenRecognizing the need for a relaxing place near

downtown where women can focus on themselves

and their health, Aurora uW Medical Group

offers exclusivelyforWomen, a service devoted

to comprehensive Ob/GyN care. We’ve expanded

to provide two comfortable locations, each

designed to respect a woman’s dignity and privacy.

exclusivelyforWomen offers a unique range

of services for women of all ages. Our growing

team of providers is dedicated to helping you

create a lifetime of better health. With extended

hours outside of traditional work hours, we can

accommodate the busy schedule of women.

To learn more, call exclusivelyforWomen at

414-219-6600 or visit www.AuroraHealthcare.org.

“A downtown place where

women can focus on themselves and their health…”

Green Burial, a natural choice

Black-Eyed Susans in bloom

August Blooms Sale: Save $225 with this ad*414.645.2632 • Enter 26th & Forest Home Avenue

PRAIRIE REST Green Burial in an Urban SettingNatural only, no vaults, only biodegradable products used.

(Prairie location & granite boulder memorialization included)*Managed by Forest Home Cemetery, Milwaukee

Tom Gill • 414-774-8848www.rhythmforunity.com

Get our e-mail events list

tom@ rFunity.com

For Printed Flyer/more inFo, call

or e-me!

rhythm For unity

• Effective Team Building• Drum Circles & Workshops• Drum Lessons (group/private)• Hand Drum Sales & Repair• 3rd Thur. FREE 'Tosa Drum Jam!

INTO YOUR NEXT:Meeting • Party • Class • Celebration

Rhythm Unites & Excites!


No state tax revenue supported the printing of this ad.

Union Theatre2200 E. Kenwood Blvd.,2nd level414.229.3111or www.sharetheearth.uwm.edu

Environmental Film Seriespresents

What if the world paid attention before it was too late?FREE and open to the publicWednesday, September 22•7pm

SweetCrude

Join us for our FREE

Mystic Inquiry SeriesA Workshop for Inquiring Minds

Sunday, Sept. 5 • 1 – 3 pm "Developing Spiritual Power and Responsibility" Dr. Lonnie C. Edwards

Sunday, Nov. 7 • 1 – 3 pm "Knowing The Truth"

Karnak Chapter, Rosicrucian Order, AMORC3846 W. Wisconsin Avenue • Milwaukee • Mid Level

414-344-9112 • www.rosicrucian.org • Parking in the back of building

Our Workshops are open to the public every 1st Sunday of the month, except in October



liven her life by vowing to cook all of Julia Child’s recipes in a year — all the while blogging about it.

Child was published, and so was Pow-ell. This film, then, is based on two books and two true stories. It involves two feisty cooks, two unfortunate lobsters, and two (mostly) supportive husbands. And I believe two dishes end up on the kitchen floor. Ah… symmetry. The movie proved popular and Meryl Streep was nominated for an Academy Award for her role.

BIG NIGht (1996)

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

SIDEWAYS (2004)

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

The localsMORE JAM, MORE JOBS: ONE WOMAN’S AttEMpt tO CONvINCE 12 SORORItIES tO BUY LOCAL (2009)

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

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


MILWAUKEE SOLAR WEEKTuesday, Sept 28Solar 1015-8 pm, $15Wednesday, Sept 29 Wisconsin’s Solar DecadeThursday, Sept 30 & Friday, Oct 1SOLARSOLAR THERMAL ‘10 Saturday, October 2Milwaukee Solar Tour Day Long Solar Workshops!

��

You can pick up a copy of the

at any

as well as the following suburban libraries:

Cedarburg GraftonW63 N583 Hanover 1620 11th Ave.

Menomonee Falls Port WashingtonW156 N8446 Pilgrim 316 W. Grand Ave.

Mequon New Berlin11345 N. Cedarburg 14750 W. Cleveland

Racine Kenosha 75 7th St. 1500 27th Ave. • 7979 38th Ave.

UW-Parkside • 711 59th St.

Germantown N112 W16879 Mequon Rd.

GoodReading!

Gear up

Downtown | Brookfield | Mequon Locally-owned since 1844 | laackeandjoys.com

Clothing & Outerwear | Water, Hiking, Casual & Trail Running ShoesCamping & Travel | Canoes, Kayaks & Paddlesport accessories

Skis, Snowboards & Snowsport accessories - arriving mid-October!

for your Fall Adventures at Laacke & Joys!


Natural Factors 100% Natural CoQ10

Buy One Get One

Free!

Available only at the Truckload Sale September 11th, 2010 at the Outpost

• Produced from the world’s highest quality material

• Identical to the body’s own Coenzyme Q10 for maximum bioavailability and superior effectiveness

• Encapsulated with rice bran oil to further enhance absorption

Outpost Exchange NF CoQ10 Ad 08.10.indd 1 8/3/10 3:50 PM

89.7 FM / HD-1: IN-DEPTH NEWS WUWM2 / HD-2: MUSIC 24/7 WUWM.COM

SHOW YOUR SUPPORT WUWM MEMBERSHIP FUND DRIVE SEPETMBER 2010

wuwm.com/give

YOU VALUE WUWM 89.7 FMNEWS CONVERSATIONS

ADVENTURE EVENTS FUN

COMMUNITY HUMOR

MUSICENTERTAINMENT

INFORMATION HEADLINES

10_OUT_1-6V_bw_FallDrive.indd 1 7/30/2010 11:42:47 AM

ACUPUNCTUREAT THE

TREE OF LIFECHIROPRACTIC

WELLNESS CENTER3823 S. 108th St.

Greenfield, WI 53228

• Acupuncture • Back Pain

• Moxibustion • Fibromyalgia

• Cupping • IBS

• Electro-Therapy • Sleep Disorders

• Chinese Herbs • Smoking Cessation

• Food Therapy • Infertility/Libido

• Fitness Training • Gynecological Issues

• Post-Chemo Pain Therapy

Scott D. Nelson, L.Ac., CPT414.327.6400

cell: 414.248.8000

www.acupunctureMKE.com

Your source for Natural Bio-identical Hormone Therapy

Attention Women!

Irritability? Low

Libido? F

atigue?

Fog

gy T

hin

kin

g? S

leep

Dis

turb

ance

? D

epre

ssio

n?

Weight Gain? Mood Swings? Hot Flashes? Night Sweats?

19035 W. Capitol Dr., Ste. 102, Brookfield • 262-373-1050www.mdcustomrx.com

A Hormone Consultation Program includes:• HormoneHealthAssessment• SalivaTestKit• Pharmacistconsultationregarding theinterpretationofyoursalivaresults• Thepharmacistwillworkwithyou&your physicianondesigninghormonebalance recommendations.

Now serving our Glendale clients at our new, expanded Brookfield site.

Prescription Compounding Specialists• Solely devoted to customized prescription compounding.

• State-of-the-Art compounding laboratory & sterile clean room facility.

Members of: International Academy of Compounding Pharmacists (IACP)Professional Compounding Centers of America (PCCA)American Academy for Anti-Aging Medicine (A4M)

Gina Gilsoul & Monica ZatarskiDoctors of Pharmacy

It’s All About Balance


<your community>

Baloney on wry

It’s personal

Appreciating the

true value of an

object.

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


Even though we were farm folk, my mother had a deep appreciation for music and art. I could

recognize a Chopin piece, a Shakespeare sonnet and Michelangelo’s work by the time I was nine years old, and I understood my mother’s passion for beautiful things completely.

We were, to put it politely, financially disad-vantaged. I never once felt poor as a child, but it was a given that whatever we needed was only acquired “on sale.” Consequently, the wallpaper in our elderly farmhouse was most likely to be an odd, off-shade pattern of orange cabbage roses that hadn’t sold well, and our sofas bought from the dregs of the clearance sale. I particularly re-member one olive green chenille behemoth that my mother immediately covered with a blanket once it was unloaded in the living room. What adorned our walls consisted of several framed calendar prints, a rather languid-looking Jesus against an ochre background, and a matted magazine-page picture of Chessie, the sleeping tabby cat mascot of the Chesapeake RR which hung directly across from my bed.

Once I had a real job, complete with an actual paycheck, I began to frequent local art fairs, wired at the prospect of being able to actually own something that qualified as art, and eventually I purchased a collage done with handmade papers, watercolors and ink, to hang above my bed at home.

Strange, isn’t it, what things come to have meaning for us over the years? I married, moved on, and the collage stayed behind above the bed in my old room. We moved into a Milwaukee bun-galow complete with the standard built-in buffet, oak woodwork, stained glass and faux fireplace. It was a house that called for a certain style of art, and over the years we fell into collecting Atkinson Fox prints, landscapes that looked as though they belonged in the era our house was built, and, coin-cidentally, prints of calendar pages.

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

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

clovers, ancient flowers and small scraps of paper tucked here and there between the pages. Jay has carefully tucked away a tea tablecloth and nap-kins set painstakingly embroidered by his father when a bad heart forced him into retirement and left him searching for a hobby to replace the hours once spent at work. The handiwork is amateurish, but it is cherished all the same.

Shortly after my brother came to live with us, he came down to the kitchen where I was prepar-ing breakfast.

“I salvaged this when I sold the farm,” he said, rummaging in his pocket. “Thought you might like to have it.”

I took one look at the object in his out-stretched hand and dissolved in tears.

It was what my mother always called “the bacon fork,” wooden handled, literally black with age, the outer right tine of the three worn a good quarter inch shorter than the others. First my great, great grandma Maggie, whom I never met, then my great-grandmother Lenore and finally my mother used that fork to scramble eggs for break-fast (hence the tine shortened from years of wear against the side of a bowl), and to fish bacon from the frying pan. More than a hundred years of use have blunted the tines and worn the handle nearly through, yet holding it in my hand I am connected to the generations before, and it is to me a beaute-ous thing altogether.

A painting came with my brother, too. The years have taken their toll, and the background is yellowed, the frame beginning to peel. It is not at all as I remembered it - what I once regarded as a dramatic use of color now reminds me of a badly rendered depiction of a forest fire, and I can imagine defenseless forest creatures fleeing from the blaze in a panic, not a pretty picture if you’ll pardon the pun. I tucked it carefully away in the basement, hoping that, at best, eons from now someone will discover it, pronounce it an original Schneckengribber and make my brother a billion-aire, although the likelihood is that it will sell for a few dollars at a rummage to someone looking for a frame to surround a memory of their own.


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

exposure support community

Wellness and the Arts TheMilwaukeePublicMarket-October17,11am-5pm

ComeandEnjoyFreeOngoingWellnessDemosandMusicalPerformances

KeynotebyDr.JennetteCableSpecialMusicalGuest,NPR’sBenMerens

Visit:inwellnesstoday.comtoenrollTODAY414.434.7031•800.208.5531

Class actOne location . Focus on you . Bring your prescription

O p t i c i a n sBronze Quinton, aBOc

Linda Berna, aBOc1568 n. FarweLL ave. | MiLwaukee | 414.221.7055 | BrOnzeOpticaL.cOM

visit our website for special-offer coupons and more.

BronzeOptical_ad_Outpost_jun10.indd 1 6/7/2010 3:42:58 PM


MAD CItY ChICkENS (2008)

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

FEED thE FISh (2009)

This one is a newcomer, slated for a screening at this year’s Milwaukee Film Festival. Another movie starring Tony Shalhoub, “Feed the Fish” was filmed in Door County last year by local filmmaker Michael Matzdorff, who hired mostly Wisconsin crew and talent.

This is the story of Joe Peterson, a burned-out children’s book writer. With his career at a roadblock and his relation-ship dead-ended, Peterson leaves town with his best friend to try the Polar Bear Plunge in the dead of winter in northern Wisconsin… all as an attempt to reignite his fire. It may not be high brow, but it’s funny. It may not be about food, but it’s local.

So there you have it — a few picks from the Outpost DVD shelves. And now you know what we’re up to when we’re not eating food, choosing food, research-ing food, cooking food and selling food — we’re watching films about food.

see YOU AT The MOvIesThe Milwaukee Film Festival runs from Sept. 23 through Oct. 3. Ticket packages can be purchased at www.milwaukee-film.org. Films will be screened at the Oriental Theatre, the Marcus Theatre’s North Shore Cinema in Mequon, and the Marcus Theatre’s Ridge Theatre in New Berlin (final weekend only).

Peace of Mind Funeral & Cremation Services

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

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

414.453.1562 * Call for details

SERVING ALL OF WISCONSIN FAMILY OWNED AND OPERATED


Gayatri Center for Healing

For Spirit and Body

AcupunctureTraditional Chinese MedicineAddictions

Healing the body for 20 years through

Massage, Reiki, Sound, Shamanic & Emotional Release.

Jacque Stock262.860.6020

Lynne Austin, R.N.262.860.6021675 Brookfield Road, Brookfield

Our clients report positive results!

Wholistic Occupational Therapy

Diane Halloran OT6320 W. North Ave.

Wauwatosa, WI

By Appointment • 414.258.2981 • Insurance Accepted

Treatment of Learning Disorders, Pain & More:• ADHD • Autism • Headaches • TMJ

• Neck and Back Pain • Shoulder, Arm and Hand Injuries • Sensory Processing Disorders • Fibromyalgia

Bell’s PalsyUsing Craniosacral Therapy, Visceral Manipulation

and other Integrative Therapies

tidbitsNEWSYOUNEEDTOKNOW

continued from page 6

Dr. Judith Palfrey, Director of the Chil-dren’s International Pediatric Center, on the topic “Children’s and Community Health.”

Visitors can choose from a variety of tracks during the breakout sessions and workshops to suit their interests. The ses-sions are designed to be more participa-tory and collaborative than the traditional lecture-style in order to promote group learning.

Growing Power will talk about the farm-to-school initiative, urban aquaculture and renewable energy, and will offer urban farming workshops. The GFJI Gath-ering breakout sessions will focus on the ways in which global climate change and environmental racism impact low-income people and communities of color.

Valuable early bird workshops will be of-fered on Sept. 8 and 9, offering hands-on training in composting, vermicompost techniques, aquaponics or year-round greenhouse production.

Another draw? Attend the conference and you can take farm tours, visit Growing Power, the Great Lakes Water Institute, Sweet Water Organics and/or the House of Corrections Fish Hatchery on Saturday, Sept. 11.

The goal of the urban and small farm conference is to teach people how they can join the urban agriculture movement by planning, developing and growing small farms, as well as learning how to grow food year-round and build markets for these farms. Those attending the GFJI gathering activities should walk away with knowledge on ways to conquer rac-ism and empower low-income communi-ties of color though sustainable and local agriculture.

Both events are sure to be great places to network with inspiring individuals and organizations working together to better their communities and the world through better food systems.

For more information on the urban and Small Farm Conference, visit http://www.growingpowerfarmconference.org. For more information on the GFJI Gathering, visit http://www.growingfoodandjustice.org.


PROCEEDS BENEFIT WELLSPRING’S EDUCATIONAL PROGRAMS

Please join the friends and members of Wellspring for our 5th Annual Taste of

Wellspring. This event will bring together the tastes and talents of community

chefs using seasonal produce from Wellspring’s organic gardens in a gourmet

dinner sure to entice your taste buds while nourishing your bodies. The music

of Embedded Reporter and the company, games, ra�es, and stories will

nourish your minds and spirits.

For more information and to order tickets

($50 per person/$45 prior to September 1)

visit us on-line at wellspringinc.org, call us at (262) 675-6755,

or send us an e-mail at [email protected]

SheepishDelight in music, take a healing bath, taste the heat of ginger, be mindful, really smell the roses wherever you are, do good work, give thanks.

Aromatherapy, Music, Healing Lotions/Creams/Salves, Herbs, Coffee & Tea, Fair Trade, & more to discover 326 Main Street, Racine, WI53403 • 262-635-3244

10-6 Monday-Saturday and 1-4 Sunday

Online Store: www.Sheepish.usEmail: [email protected]

Body

SpiritMind

Your Sacred Journey

10946 W. Forest Home Ave. • Hales Corners • 414.529.5915 • www.yoursacredjourney.com

• Crystals,Stones,Jewelry• Books,CDs,EssentialOils• Incense,Candles,Gifts• Tarot&OracleCards• Statuary,Smudge,Classes• Reiki&IntuitiveReadings andmore.

Your Sacred JourneyBringing the Divine and Ordinary Together

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

• party trays

• boxed lunches

• appetizers and more!

Contact Avie Cumming,

catering & events manager

(414)755-3202 ext. 452

[email protected]

you’ll swoon!


<your body>

Simply health

Hot dog!

The humble pigs

in a blanket get a

health makeover.

Have a favorite recipe you’d

like to make healthier? Send it

to Judy for a recipe makeover.

Email her at

judy@outpostnatural-

foods.coop

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

* Judy Mayer


This recipe was a family favorite of mine when my children were much younger. This was

always a fun dinner and I never doubted that it was healthy. Well, parts of it. We called it Pigs-in-a-Blanket — a hot dog wrapped in a homemade crescent roll. It was the hot dog that wasn’t too nutritious. I still love a good hot dog once in a while, but have switched to Applegate Farms, a great organic hot dog.

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

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

The Other Brand Crescent RollsServing Size: 1 roll

110 calories; 6g fat; 2g sat fat; 1.5g trans fat; 11g carbohydrates; 2g protein; 220mg sodium

Ingredients: enriched flour bleached, water, par-tially hydrogenated soybean and/or cottonseed oil,

sugar, baking powder (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate), con-tains two percent or less of: dextrose, vital wheat gluten, salt, DATEM, potassium chloride, xanthan

gum, yellow 5, red 40 and other color added.

The Other Brand of Hot Dogs1 hot dog:

100 calories; 8g fat; 2.5g sat fat; 2g carbohydrates; 5g protein; 510mg sodium

Ingredients: Mechanically separated turkey, pork, mechanically separated chicken, water, contains less than two percent of salt, flavor, sodium lac-

tate, corn syrup, dextrose, sodium phosphates, so-dium diacetate, sodium ascorbate, sodium nitrite.

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

Judy’s Crescent Rolls1 roll:

140 calories; 3g fat; 0g sat fat; 25g carbohydrates; 4g protein; 215mg sodium; 2g fiber

Ingredients: unbleached flour, whole grain white whole wheat flour, sugar, yeast, salt, water canola

oil

Applegate Farms all Beef Hot Dogs1 hot dog:

110 calories; 8g fat; 3g sat fat; 0g carbohydrates; 7g protein; 330mg sodium

Ingredients: Organic grass-fed beef, water, con-tains less than two percent of the following: sea

salt, organic spices, organic garlic powder, organic paprika, celery powder, organic onion, lactic acid

starter culture (not from milk).

Pigs-in-a-Blanket2 to 2 1/2 cups unbleached flour1/2 cup white whole wheat flour1 package instant dry yeast2 teaspoons sugar1 teaspoon salt1 cup hot tap water (120 to 130 degrees.)1 tablespoons canola oilLightly grease two cookie sheets. Heat oven to 375°. In large bowl, combine two cups unbleached

flour and white whole wheat flour, yeast, sugar and salt; mix well. Stir in one cup of hot water and oil until well combined.

On floured surface, knead in additional flour if necessary until smooth, about four minutes. Roll dough into two 10-inch circles.

Cut each circle into five wedges (triangular shaped). Place hot dog on wide edge of the wedge and roll up. Place point side down on the prepared pan. Cover dough; let rise for 15 minutes in warm place free of drafts. Bake in heated oven 15 to 20 minutes until golden brown. Serve with your favorite condiments.

My recipe has no preservatives and uses or-ganic ingredients. You’ll also avoid a total of 185mg of sodium — something we all need to reduce. The most glaring ingredient to me in “the other crescent roll” is the trans fat (hydrogenated fat) — whenever you see that word on a food label, put it back on the shelf. Then there are all the hard to pronounce scary preservatives and added colors. Yuk — just say no!

If you don’t like hot dogs, roll the dough with a few tablespoons of taco filling and refried beans. When they’re almost done baking, top will a little grated cheddar cheese and put them back into the oven until the cheese is melted. Serve with salsa and sour cream.

Play it safe and make your own, it may take a bit longer, but while they’re rising (only 15 minutes) and baking, you can be preparing some vegetables and enjoying a glass of wine.


the business exchangePROFESSIONAL SERVICES DIRECTORY - PAID LISTINGS

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

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

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

The Exchange reserves the right to reject any advertising deemed

inappropriate.

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

Exchange Unclassifieds<[email protected]>

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

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

Relieve stress and pain with safe, effective Reiki and Pranic Healing. 414-254-3508. <www.reikimilwaukee.com> In community with The Atrium at Cirko Acres.

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

October Deadline:Noon, Wed. Sept. 8

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.

MABON FESTIVAL Autumn Equinox Free Admission

Sunday, September 19, 2010 Noon to 7PM

Hart Park, Muellner Building 7300 Chestnut St. Wauwatosa

1 Blk. South of 72nd & State Streets

Workshops, Vendors, Food Fun & Kids Activities Available Free Event Open to the Public

Cindy Carlson Reiki Master

414-231-3408

Reiki Energy and Crystal Healing

The Inner Story

All Are Welcome

YogaSocietythe

ABCabc

ABCabc

ABCabc

ABCabc

ABCabc

ABCabc

ABCabc

ABCabc

ABCabc

ABCabc

ABCabc

ABCabc

Fonts

Kozuka Gothic Pro

Kozuka Mincho Pro

ABC

Julie T. Piek, ba, ma

Stress reduction through mind, body, and spiritual healing

Reiki Practitioner/TeacherIndividual/group

mindfulness training414-248-0975

www.reiessence.net

Four Corners of the World Your Milwaukee Fair Trade Store

Four Corners of the World

• Fo

ur C

orners of the World • Four Corners

of t

he W

orl

d •

Fo

ur

Corn

ers

of th

e World • 5401West

Vliet

street

MilW.Phone

443-9606

oPen

tuesday

through

Friday

12-6 PM

saturday

10-4 PM

Fairly traded Products

www.fairtrademilwaukee.org •[email protected]

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


Ad Indexacupuncture

Ace Acupuncture, Oriental Herbal and Massage Clinic ................45Gayatri ......................................................................................54Nelson, Scott .............................................................................. 51Trillium Acupuncture ..................................................................57

body workHealth and Power Yoga ..............................................................57Reiki Healing; Deb Karpek .........................................................57

chiropracticFoti Chiropractic ...........................................................................7

complementary therapiesGreenSquare Center...................................................................38Healing Place, The .....................................................................39Milwaukee Wellness ...................................................................46

crystalsFree Spirit Crystals .....................................................................47

dentistsCotey, Paul, DDS ........................................................................ 41Mahn, Ingo, DDS ........................................................................39

eventsOrganic Valley: Shopping Cart Surprise ........................................9Milwaukee Festivals: Mabon ......................................................57Pabst Theatre ..............................................................................5Unitarian Universalist Church West ............................................ 41UWM Environmental Film Series ................................................49UWM Kennan Forum ..................................................................59Village Green Street Fest ............................................................54Wellspring CSA ...........................................................................55Wisconsin Green Building Alliance ..............................................60

food/beveragesPure Alaska ...............................................................................45

health & beauty aidsNatural Factors .......................................................................... 51

health careAuroroa .....................................................................................48Bretl, DO, Tracy ...........................................................................9Ommani Center..........................................................................44Rosenberg, DO, David ...............................................................44Taylor, Vicki ...............................................................................45Wholistic Occupational Therapy ..................................................54

landscaping/gardeningLaceWing Gardening ..................................................................39

lectures/classesMilwaukee Shambhala Center .................................................... 10Mindfulness Community of Milwaukee .......................................59Rosicrucian Order ......................................................................49Sanchez, Rodney ....................................................................... 15Yoga Society ..............................................................................57

miscellaneous servicesAmeriprise Financial .................................................................. 15Forest Home Cemetery ..............................................................48Greener Roofs and Gardens ....................................................... 11Ink Designs ................................................................................46Inner Story; Carlson ...................................................................57Manshire Village ........................................................................38Midwest Renewable Energy........................................................50Peace of Mind Funeral Home .....................................................53

Rhythm for Unity .......................................................................48WUWM ...................................................................................... 51

parent/child servicesBradley Method .........................................................................57

retailBronze Optical ...........................................................................53Drawstring Studio ...................................................................... 41Four Corners of the World ..........................................................57Goodwill Industries .................................................................... 14Laacke & Joys ............................................................................50MD Custom Rx ........................................................................... 51Sheepish .................................................................................... 55Sunrise Showers .........................................................................47Ye Olde Pharmacy - Cedarburg ..................................................46Ye Olde Pharmacy - Glendale .......................................................9Your Sacred Journey .................................................................. 55

schoolsAngel Light LLC ............................................................................7Institute of Beauty and Wellness ................................................ 11Midwest College of Oriental Medicine ......................................... 10Tamarack ...................................................................................50Transformations/INWellness......................................................53

support groups/therapyInner Journeys ...........................................................................38North Shore Associates .............................................................. 15Piek, Julie ..................................................................................57

veterinarian/animal servicesAnimal Doctor ..............................................................................7Cat Doctor .................................................................................. 11

Follow the blog at its new site!Bookmark <outpost.coop/postscript>

Hales Corners Harvest at the Homestead

9724 W. Forest Home Ave.

Select Saturdays • 8am-NoonProduce, Bakery, Coffee, Tamales, Honey, Cooking Demos and more.

9/4 -LearnaboutTomatillos-Free Samples9/18&10/9-CookingDemosbyChefTomasof

MiaFamiglia9/18-ApplePressDemo&Annual‘Weed’Sale10/9-live music byTheGarlicMustardPickers

visit: www.HarvestattheHomestead.org for details

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

Washington Park Senior Center

4420 W Vliet St

Locally Grown ProduceLive Music & Demonstrations

Handcrafted Art by Local Designers

Farmers’ Markets


Institute of World Affairs • Center for International Education

Water in a Changing World:

20George F. Kennan Forum on International Issues

1990-201020

September 29th, 2010 • 6 - 8 pmPabst Theater • 144 E. Wells St. • Milwaukee, WI

Who has it? Who needs it?

FREE for Institute of World Affairs Members, UWM Faculty & Staff, WPR Members, MPTV Members, and ALL area students

$5 General Public

For More Information and Registration: www.iwa.uwm.edu or call 414.229.3220

Featured Panelists:

Laurent Auguste - President and CEO, Veolia Water Americas

Sandra Postel - Director, Global Water Policy Project Freshwater Fellow, National Geographic Society

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

501960-2010

Mindfulness Community of Milwaukee

www.milwaukeemindfulness.com 1922 E. Park Place., Milwaukee, WI • 414.962.8678

Sep 11 / 14 • Beginning Mindfulness PracticeSep 18 / 21 • Sitting and Walking Meditation

Sep 25 / 28 • Mindfulness of BodyOct 2 / 5 • Mindfulness of Feelings

Oct 12/ 16 • Mindfulness of Thought*Oct 19/ 23 • Mindfulness of the World

Oct 26 / 30 • Four Noble Truths

Nov 2 / 6 • LovingkindnessNov 9 / 13 • Compassion

Nov 16 / 20 • Sympathetic JoyNov 30 / Dec 4 • Equanimity / Graduation

* one week gap in Saturday class ; no class on October 9

$140 for entire course $15 for any individual week

Includes reading materials and 2 CDs of guided meditation

To register:

Email: [email protected] or Phone: 414-962-8678 or Mail to: Milwaukee Mindfulness Center

1922 E. Park Pl., Milwaukee 53211

All proceeds go to the Mindfulness Community of Milwaukee

MINDFULNESS IN EVERYDAY LIFEFall 2010

The Intra-vaganzaled by Paul Norton, M.D.

Order of InterbeingTwo Classes

Eleven Tuesdays 6:30 to 8:30 p.m. orEleven Saturdays 9:30 to 11:30 a.m.

Milwaukee Mindfulness Practice Center1922 East Park Place

BRINgINg MINDFULNESS INto thE WoRk SEttINg

This class begins Thursday, September 16

for 6 consecutive Thursdays 6:30 to 8:30 pm.

Applying Buddhist psychology, mindfulness and ethical behavior

to create motivating and productive organizational cultures. The content will be immediately applicable for everyone

working in an organization, including business owners, managers, and all

employees. Developing effective leadership skills, encountering inevitable conflicts and

resolving them, working in teams: ordinary work can be a crucible for

mindfulness practice.Taught by sangha member Bob Weiss, who specializes in conflict resolution,

executive coaching, leadership development and team building.

$90 for entire class, $15 for individual drop in sessions.

2010

BUILDING PROSPERITYTHROUGH PARTNERSHIPS

7th Annual Sustainability & Energy Efficiency [SE2]Green Building Conference

Hosted by the Wisconsin Green Building Alliance • www.wgba.org • 414.224.9422

Olympia Resort, OconomowocTuesday, September 21, 5 PM — 7 PM

Wednesday, September 22, 8 AM — 5 PM

Register at www.wgba.org

Learnaboutgreatareaprojectsincommunities,organizations,andbusiness

Locallysourcedfoodfromareafarmers

SpecialappearancefromAliceinDairyland

Specialregistrationratesforstudents,callbySept14th!

$20 DISCOUNTforSept22FullConferenceRegistration,usecode“gogreen”

Sept.21EventKickoff Sept.21,5-7PM,FREEtothepublic

Localfood&beer

35+Exhibitors

Sept.22HighlightPresentations RobWatson,EcoTechInternational

MaryTodWinchester,ChesapeakeBayFoundation

IngeteamwindturbinecomponentmanufacturercomestoMenomoneeValley

ToursviaHybridBus VisittheQuad/GraphicsLEEDEBSilverfacility

inSussex

Oconomowoc’snewgreenFireStation

Outpost Exchange - September 2010

Documents

Transcript of Outpost Exchange - September 2010