Sendik's Real Food - Spring 2007

s l il se a w t h e r rc his in po e. pu f t az up ag 6) o ag s t e 1 m elp t S ag h s p r Fi ee (s

real food spring 2007

spring 2007

35 simple,

seasonal & sensational recipes

volume 3 number 1

Celebrating asparagus | A guide to ham Pizza revisited | Eggs every which way Fresh fish menu | Citrus desserts

Sendik’s Food Market

Think Spring!

Open 7 a.m. – 9 p.m. daily Whitefish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525 Mequon 10930 N. Port Washington Rd. Mequon, WI 53092 (262) 241-9525 Wauwatosa 8616 W. North Ave. Wauwatosa, WI 53226 (414) 456-9525 Grafton 2195 1st Ave. Grafton, WI 53024 (262) 376-9525

www.sendiksmarket.com

Did you Know? Reuse your Sendik’s quality paper or plastic shopping bag and receive a 5¢ discount for every bag.

welcome

N

ow that the holidays are behind us and the days are getting longer, our thoughts are turning, with anticipation and hope, to the warmer weather that is just around the corner. At Sendik’s we also turn our attention to Balistreris from left to right: our annual weeklong spring The Ted, Margaret (Balistreri) Harris, Patrick, Ted Sr., and Nick. Anniversary Sale. The celebration begins April 19, which marks the sym- environmentally safe household products bolic opening of our four stores, and is fairly including cleaning products. These are close to the actual openings of two of our sound, effective, and safe for your family and stores. It’s hard to believe that only a few years the environment. Learn more on page 12. ago we opened, almost simultaneously, our We are well aware that it’s the people that Wauwatosa and Mequon stores in March and make Sendik’s a great shopping experience, and April of 2004. My, how time flies! we are pleased to more formally introduce Sandy This issue of Sendik’s Real Food is again Lintonen.Sandy manages the cheese department full of delectable recipes to entice and moti- at Sendik’s in Mequon, but does much more vate as you begin to think of spring. As part than that. She is an ambassador to the store and of our commitment to the new year, we the entire organization—easily recognizable by have again highlighted some of the items and her red hair, outgoing personality, and infectious people that truly make Sendik’s your family- laugh. Get to know Sandy in this issue’s “Meet owned neighborhood grocery store. the Staff ” column on page 14. Many of our shoppers have special dietary The Spanish region of Ribera del Duero needs, and we do our best, every day, to help is a powerhouse of wine production. And make their shopping experience easier. in this issue, Brad Hoth, wine and spirits Recently, many of our customers have come manager at Sendik’s Whitefish Bay, explains to us regarding issues of gluten intolerance, more about the region and why it is producor celiac disease. We have responded, and ing some of the best wine values available in our staff dietitian, Colleen Kristbaum, has our stores. Discover more on page 15. prepared a list of all the gluten-free products Community support is critical to the we carry, which is available in the stores and success of our organization. In recognition on our website. For this issue, Colleen has of this fact, we will again donate $1 of every written an excellent article about this dietary purchase of this magazine to our charitable concern, how to identify it, and how we can partner.This issue that partner is First Stage, a help. Learn more on page 10. If you have nationally recognized professional theater for questions regarding this, other dietary needs, young people and families based in Milwaukee. or would like dietary advise, Colleen is ready Learn more on page 16.We are proud to recto help and can be contacted through our ognize and support their accomplishments. website: www.sendiksmarket.com. Finally, please let us know how we are doing. Organic and natural foods are increas- We are fortunate to have great customers who ingly popular with our customers. But share their thoughts and opinions with us (see Sendik’s also carries a number of natural, an example of one young customer’s comments on page 16).We truly believe that we are your store and if there is anything we can do to help make your shopping experience better, please do not hesitate to let us know or share your thoughts with our associates.You’ll find a directory on our website: www.sendiksmarket.com. You will be heard. Jim Ryan (center) from Penfield Children’s —The Balistreri Family Center, receives the donation check from fall issue magazine sales. Pictured with Margaret Harris and Ted Balistreri.

www.sendiksmarket.com real food 

Sendik’s Food Market

Sendik’s Food Market

dietitian’s corner

dietitian’s corner

Gluten Intolerance What It Is and How to Cope

What’s In Store Here are some of the great gluten-free products you’ll find at Sendik’s.

BY Colleen Kristbaum, MS, RD, CD Sendik’s Staff Dietitian

W

e seem to be hearing a lot about gluten these days.While shopping you may have noticed that there are many food products that claim “gluten free” or “no gluten added” on their labels, which is a response to the increasing awareness of some consumers’ gluten intolerance. Gluten intolerance is not a food intolerance but rather a genetic intestinal disorder. It is estimated that one in every 150 Americans suffer from it. Gluten intolerance is also referred to as gluten-sensitive enteropathy or celiac disease—and gluten intolerance is not the same as a wheat allergy. But what is gluten and why do some people need to avoid it? Gluten is a form of protein found in some grain products such as wheat, rye, barley, and perhaps oats. For those who suffer from the disorder, consuming gluten damages the lining of the small intestine. As a result, the small intestine is unable to absorb nutrients, including carbohydrates, proteins, fats, and fat-soluble vitamins. The symptoms of gluten intolerance vary from person to person. Some common symptoms include weakness, loss of appetite, weight loss, chronic diarrhea, and abdominal cramping and bloating. Other symptoms may include a painful rash,

muscle cramps, or joint pain. Unfortunately, these symptoms are common with other health problems, and gluten intolerance may go undiagnosed, undetected, or misdiagnosed. Be sure to visit your physician if you are experiencing symptoms that may be questionable. Gluten intolerance can occur at any age, but most cases are diagnosed in the adult years. For children, gluten intolerance is especially risky if not diagnosed. Unless well managed, it can affect a child’s behavior and ability to grow and learn. The primary treatment for gluten intolerance is a lifelong, strict, gluten-free diet. Even a small amount of gluten will cause damage. Once gluten is eliminated from the diet, the small intestine will heal. The gluten-free diet for many is confusing and challenging. It is the gluten found in wheat, rye, barley, and perhaps oats that causes damage (the gluten found in corn and rice is not harmful). These four grains, and any food or food component made from them, must be eliminated from the diet. Wheat presents the biggest challenge since it is the main ingredient in so many foods—baked foods, cereals, crackers, bread, pretzels, and pasta—to name a few. Another challenge is that gluten-containing ingredients show

up as additives in many other products and may appear under a different name. So how do you know what to look for? It is very important that those with gluten intolerance read food labels carefully.Always check the ingredient list for gluten-containing ingredients. Many food manufacturers are making shopping a little easier by stating “gluten-free” on the label. With the new labeling law, you may see statements such as “contains gluten,” “contains wheat,” or “processed in plant handling wheat products.” Be careful of the claim “no gluten added,” since there may still be gluten in the food under a different name. For some ideas on what to look for—and avoid—see “Gluten Word Clues” on page 11. Sendik’s Food Market carries a wide variety of gluten-free products. To make your shopping less challenging, Sendik’s offers a list of gluten-free products available in our stores, which I update periodically. Although gluten intolerance is a lifelong condition, it can be managed with proper diet and medication. Mealtime can be enjoyable and nutritious when you make the right choices. ■ Adapted from Complete Food and Nutrition Guide, 2nd ed. (American Dietetic Association 2002)

National Nutrition Month:

March

March is designated as National Nutrition Month across the country to celebrate and promote good nutrition for good health. Look for announcements highlighting special events and promotions that will be held during the month at Sendik’s Food Market. 10 real food spring 2007

CherryBrook Kitchens:

Enjoy Life:

All Natural Baking Mixes

Pamela’s Cookies: Cookies

Envirokidz:

Cereals, Cookie Mixes and Chocolate Chips

Selected Cereals

Gluno:

Namaste Foods:

Breadsticks and Pretzels

Baking Mixes

Gluten Word Clues A product’s list of ingredients is a good place to start when looking for foods to purchase or avoid. Here are some words that may indicate the presence of gluten: • Emulsifiers • Stabilizers • Thickeners • Barley • Cereals: wheat, rye, triticale, barley, kamut, and oat

• Flour: self-rising flour, enriched flour, graham flour, durum flour • Food starch and modified food starch • Gluten flour • Malt or cereal extracts

• Malt flavoring • Oat bran • Oats • Rye • Soy sauce (made from wheat; look for gluten-free soy sauce)

• Wheat (spelt, triticale, bulgur, farina, kamut) • Wheat-based semolina • Wheat germ and bran • Wheat starch • Hydrolyzed vegetable protein (HVP)

Source: Manual of Clinical Dietetics, 6th ed. (American Dietetic Association, 2000) www.sendiksmarket.com real food 11

Sendik’s Food Market

Sendik’s Food Market

dietitian’s corner

dietitian’s corner

Gluten Intolerance What It Is and How to Cope

What’s In Store Here are some of the great gluten-free products you’ll find at Sendik’s.

BY Colleen Kristbaum, MS, RD, CD Sendik’s Staff Dietitian

W

e seem to be hearing a lot about gluten these days.While shopping you may have noticed that there are many food products that claim “gluten free” or “no gluten added” on their labels, which is a response to the increasing awareness of some consumers’ gluten intolerance. Gluten intolerance is not a food intolerance but rather a genetic intestinal disorder. It is estimated that one in every 150 Americans suffer from it. Gluten intolerance is also referred to as gluten-sensitive enteropathy or celiac disease—and gluten intolerance is not the same as a wheat allergy. But what is gluten and why do some people need to avoid it? Gluten is a form of protein found in some grain products such as wheat, rye, barley, and perhaps oats. For those who suffer from the disorder, consuming gluten damages the lining of the small intestine. As a result, the small intestine is unable to absorb nutrients, including carbohydrates, proteins, fats, and fat-soluble vitamins. The symptoms of gluten intolerance vary from person to person. Some common symptoms include weakness, loss of appetite, weight loss, chronic diarrhea, and abdominal cramping and bloating. Other symptoms may include a painful rash,

muscle cramps, or joint pain. Unfortunately, these symptoms are common with other health problems, and gluten intolerance may go undiagnosed, undetected, or misdiagnosed. Be sure to visit your physician if you are experiencing symptoms that may be questionable. Gluten intolerance can occur at any age, but most cases are diagnosed in the adult years. For children, gluten intolerance is especially risky if not diagnosed. Unless well managed, it can affect a child’s behavior and ability to grow and learn. The primary treatment for gluten intolerance is a lifelong, strict, gluten-free diet. Even a small amount of gluten will cause damage. Once gluten is eliminated from the diet, the small intestine will heal. The gluten-free diet for many is confusing and challenging. It is the gluten found in wheat, rye, barley, and perhaps oats that causes damage (the gluten found in corn and rice is not harmful). These four grains, and any food or food component made from them, must be eliminated from the diet. Wheat presents the biggest challenge since it is the main ingredient in so many foods—baked foods, cereals, crackers, bread, pretzels, and pasta—to name a few. Another challenge is that gluten-containing ingredients show

up as additives in many other products and may appear under a different name. So how do you know what to look for? It is very important that those with gluten intolerance read food labels carefully.Always check the ingredient list for gluten-containing ingredients. Many food manufacturers are making shopping a little easier by stating “gluten-free” on the label. With the new labeling law, you may see statements such as “contains gluten,” “contains wheat,” or “processed in plant handling wheat products.” Be careful of the claim “no gluten added,” since there may still be gluten in the food under a different name. For some ideas on what to look for—and avoid—see “Gluten Word Clues” on page 11. Sendik’s Food Market carries a wide variety of gluten-free products. To make your shopping less challenging, Sendik’s offers a list of gluten-free products available in our stores, which I update periodically. Although gluten intolerance is a lifelong condition, it can be managed with proper diet and medication. Mealtime can be enjoyable and nutritious when you make the right choices. ■ Adapted from Complete Food and Nutrition Guide, 2nd ed. (American Dietetic Association 2002)

National Nutrition Month:

March

March is designated as National Nutrition Month across the country to celebrate and promote good nutrition for good health. Look for announcements highlighting special events and promotions that will be held during the month at Sendik’s Food Market. 10 real food spring 2007

CherryBrook Kitchens:

Enjoy Life:

All Natural Baking Mixes

Pamela’s Cookies: Cookies

Envirokidz:

Cereals, Cookie Mixes and Chocolate Chips

Selected Cereals

Gluno:

Namaste Foods:

Breadsticks and Pretzels

Baking Mixes

Gluten Word Clues A product’s list of ingredients is a good place to start when looking for foods to purchase or avoid. Here are some words that may indicate the presence of gluten: • Emulsifiers • Stabilizers • Thickeners • Barley • Cereals: wheat, rye, triticale, barley, kamut, and oat

• Flour: self-rising flour, enriched flour, graham flour, durum flour • Food starch and modified food starch • Gluten flour • Malt or cereal extracts

• Malt flavoring • Oat bran • Oats • Rye • Soy sauce (made from wheat; look for gluten-free soy sauce)

• Wheat (spelt, triticale, bulgur, farina, kamut) • Wheat-based semolina • Wheat germ and bran • Wheat starch • Hydrolyzed vegetable protein (HVP)

Source: Manual of Clinical Dietetics, 6th ed. (American Dietetic Association, 2000) www.sendiksmarket.com real food 11

Sendik’s Food Market

Sendik’s Food Market

household cleaners

seafood

A Clean Solution

Salmon Season

Natural cleaning and household products are safe for your home and the environment. BY Nick Balistreri and Miann Navarre ticides, but what good does that do if your floors or counters have been washed with a disinfectant that contains pesticides? These products are also advantageous to the overall welfare of the environment. Most of the natural cleaning products are made from plant-based products as opposed to petroleum products, which are not only better for the environment since they are biodegradable, but they also help reduce our dependence on petroleum. Overall these brands have focused on the important interaction between health, home, and the environment. If something is bad for the environment, it’s probably bad for your health and therefore not used in these products. Another great thing about many of the natural cleaning products is that they do not have a toxic smell. Many of them are free and clear of fragrances and dyes. If the products do have fragrances, they are usually very mild and if possible, organic.This is a great benefit, since many people are sensitive to fragrances and some cannot tolerate them at all.

Some of these product lines include:

Pacific Salmon Varieties

• Nontoxic, phosphate free, biodegradable cleaning, dishwashing, and laundry products • Plastic trash bags made from recycled plastic • Chlorine-free diapers and baby wipes • 100% organic, cotton tampons and non-chlorine bleached pads • Chlorine-free paper products

Chinook (king) is the largest and least abundant salmon variety. Its meaty flesh is high in oil content and prized for its red color, rich flavor, and firm texture. Preparation: High oil content makes it a prime candidate for grilling, broiling, sautéing, baking, poaching, steaming, and smoking. Chum (keta) has paler meat color, delicate flavor, and lower oil content than most other salmon. Preparation: Very good for smoking.

Give these natural products a try. In the end you will probably find that not only are they safer for you and the environment but like many people, you may even decide you like them better. ■

One of these great natural brands we sell, Seventh Generation, is named as a result of a recommendation from one of the company’s employees. The employee, who is part Mohawk Indian, suggested they draw their inspiration from a phrase found in what is considered the Mohawk bible: “In our every deliberation, we should consider the impact of our decision on the next seven generations.” That is a concept we can all take to heart.

12 real food spring 2007

E

Sendik’s Food Market is proud to carry a great variety of these products.The major product lines include Earth Friendly Products, Seventh Generation, Environmentally Sensitive Solutions—Neu, and Mrs. Meyer’s Clean Day.

Ph o to Kelly C l in e | C o urtes y www.i sto ckph o t o .c o m

T

he other day a woman stopped me in the aisle and asked me where the natural cleaning products were located.Years ago, I might simply have taken her to the baking soda, vinegar, lemon juice, and olive oil.Today I am excited to show her to the great selection of environmentally safe cleaning and household products that Sendik’s Food Markets are proud to carry. Why the interest in natural cleaning products? The natural products are not only safer for our homes but also for our environment. One of the benefits of natural cleaning products is that they don’t use harmful chemicals like pesticides, chlorine, ammonia, and dioxin. They only use ingredients that are known to be safe. By using safe ingredients, natural cleaning products have eliminated the health risks associated with these toxins. Accordingly, these products present a great alternative, especially to families with children, who are much more susceptible to these toxins. Many families strive to eat only organic foods to avoid pes-

Coho (silver) is the second largest variety and considered one of the best-tasting salmon. It has bright orange-red flesh with lower oil content than sockeye or king, and a rich, meaty flesh. Preparation: Excellent for grilling, broiling, sautéing, baking, poaching, steaming, and smoking. Pink is the smallest and most abundant. It has pale pink light rose flesh with relatively lower oil content. Preparation: Great for baking. Its milder flavor makes it an excellent choice for sauces. Sockeye (red) falls into the mid-size range and has high oil content and the reddest flesh of any salmon. Its rich, meaty flesh has a distinctive flavor and firm texture. Preparation: Suitable for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.

ver since Americans were told to eat fish as part of a healthy diet, folks have been flowing to the seafood counter like salmon swimming upstream. With wild-caught salmon soon in season, it’s a perfect time to get into the flow. Fish is a high-protein, low-fat food that provides a range of health benefits from Omega-3 fatty acids—the “good” fat—and salmon has one of the highest levels of this beneficial oil. Omega-3s are reported to contribute to improved cardiovascular and neurological health as well as to promote healthy physical development in children and potentially increase quality of life by staving off the effects of Alzheimer’s disease and treating depression. Not only is wild-caught salmon high in Omega-3, this fish that swims freely in the cold, clean North Pacific has minimal traces of the environmental contaminants that raise red flags, most importantly, for women of childbearing age and children.Wild salmon also tops the list of good seafood choices for children, according to KidSafe Seafood, a new collaborative effort of pediatricians, chefs, and sustainable seafood experts. Usually considered to be more flavorful than its farmed brethren, wild salmon has a flaky texture and rich taste. It’s available fresh from May to October, depending on

variety, though technological advances have made it possible for fishing fleets to clean and flash-freeze fish (known as FAS, for “frozen at sea”) shortly after they are caught, making wild-caught salmon available year round and keeping the quality levels high. Canned salmon is usually the wild variety, since farmed salmon’s less firm flesh makes it difficult to can. “Fresh” salmon does not mean “wild” salmon. Look for place of origin and “wild” or “wild caught” labeling. Alaska salmon is always wild, since there are no salmon farms in the state. About 90 percent of the wildcaught salmon sold in the United States comes from Alaska, and it will be labeled Alaskan or with one of the five Pacific salmon species: Chinook (king), Coho (silver), chum (keta), pink, and sockeye. Farmed salmon must be labeled with the country of origin and either “farm-raised” or “farmed.” Atlantic salmon is the primary species farmed (even in the Pacific), since it grows faster and survives better in the open-water net pens in which farmed fish is typically raised. In the United States, wild Atlantic salmon is on the endangered species list. Prepare wild salmon with simple seasonings and you’ll catch both the health benefits and its unique flavor. ■

Grilled Alaska Salmon To make a sauce, melt one part butter or margarine. Stir in four parts brown sugar. Blend together well. Add as much—or as little—fresh lemon juice as you like. (Variations: add a dash of Worcestershire or soy sauce, substitute lime juice for the lemon juice, add a sodium-free herb blend or some crushed garlic.) Grill Alaska Salmon over medium coals. Start cooking the fish with the skin side up; halfway through the cooking process—about 7 to 10 minutes, depending on the size of the fish—turn fish over. After turning fish over, brush on the sauce with a pastry brush. Recipe Source: Alaska Seafood Marketing Institute www.sendiksmarket.com real food 13

Sendik’s Food Market

Sendik’s Food Market

household cleaners

seafood

A Clean Solution

Salmon Season

Natural cleaning and household products are safe for your home and the environment. BY Nick Balistreri and Miann Navarre ticides, but what good does that do if your floors or counters have been washed with a disinfectant that contains pesticides? These products are also advantageous to the overall welfare of the environment. Most of the natural cleaning products are made from plant-based products as opposed to petroleum products, which are not only better for the environment since they are biodegradable, but they also help reduce our dependence on petroleum. Overall these brands have focused on the important interaction between health, home, and the environment. If something is bad for the environment, it’s probably bad for your health and therefore not used in these products. Another great thing about many of the natural cleaning products is that they do not have a toxic smell. Many of them are free and clear of fragrances and dyes. If the products do have fragrances, they are usually very mild and if possible, organic.This is a great benefit, since many people are sensitive to fragrances and some cannot tolerate them at all.

Some of these product lines include:

Pacific Salmon Varieties

• Nontoxic, phosphate free, biodegradable cleaning, dishwashing, and laundry products • Plastic trash bags made from recycled plastic • Chlorine-free diapers and baby wipes • 100% organic, cotton tampons and non-chlorine bleached pads • Chlorine-free paper products

Chinook (king) is the largest and least abundant salmon variety. Its meaty flesh is high in oil content and prized for its red color, rich flavor, and firm texture. Preparation: High oil content makes it a prime candidate for grilling, broiling, sautéing, baking, poaching, steaming, and smoking. Chum (keta) has paler meat color, delicate flavor, and lower oil content than most other salmon. Preparation: Very good for smoking.

Give these natural products a try. In the end you will probably find that not only are they safer for you and the environment but like many people, you may even decide you like them better. ■

One of these great natural brands we sell, Seventh Generation, is named as a result of a recommendation from one of the company’s employees. The employee, who is part Mohawk Indian, suggested they draw their inspiration from a phrase found in what is considered the Mohawk bible: “In our every deliberation, we should consider the impact of our decision on the next seven generations.” That is a concept we can all take to heart.

12 real food spring 2007

E

Sendik’s Food Market is proud to carry a great variety of these products.The major product lines include Earth Friendly Products, Seventh Generation, Environmentally Sensitive Solutions—Neu, and Mrs. Meyer’s Clean Day.

Ph o to Kelly C l in e | C o urtes y www.i sto ckph o t o .c o m

T

he other day a woman stopped me in the aisle and asked me where the natural cleaning products were located.Years ago, I might simply have taken her to the baking soda, vinegar, lemon juice, and olive oil.Today I am excited to show her to the great selection of environmentally safe cleaning and household products that Sendik’s Food Markets are proud to carry. Why the interest in natural cleaning products? The natural products are not only safer for our homes but also for our environment. One of the benefits of natural cleaning products is that they don’t use harmful chemicals like pesticides, chlorine, ammonia, and dioxin. They only use ingredients that are known to be safe. By using safe ingredients, natural cleaning products have eliminated the health risks associated with these toxins. Accordingly, these products present a great alternative, especially to families with children, who are much more susceptible to these toxins. Many families strive to eat only organic foods to avoid pes-

Coho (silver) is the second largest variety and considered one of the best-tasting salmon. It has bright orange-red flesh with lower oil content than sockeye or king, and a rich, meaty flesh. Preparation: Excellent for grilling, broiling, sautéing, baking, poaching, steaming, and smoking. Pink is the smallest and most abundant. It has pale pink light rose flesh with relatively lower oil content. Preparation: Great for baking. Its milder flavor makes it an excellent choice for sauces. Sockeye (red) falls into the mid-size range and has high oil content and the reddest flesh of any salmon. Its rich, meaty flesh has a distinctive flavor and firm texture. Preparation: Suitable for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.

ver since Americans were told to eat fish as part of a healthy diet, folks have been flowing to the seafood counter like salmon swimming upstream. With wild-caught salmon soon in season, it’s a perfect time to get into the flow. Fish is a high-protein, low-fat food that provides a range of health benefits from Omega-3 fatty acids—the “good” fat—and salmon has one of the highest levels of this beneficial oil. Omega-3s are reported to contribute to improved cardiovascular and neurological health as well as to promote healthy physical development in children and potentially increase quality of life by staving off the effects of Alzheimer’s disease and treating depression. Not only is wild-caught salmon high in Omega-3, this fish that swims freely in the cold, clean North Pacific has minimal traces of the environmental contaminants that raise red flags, most importantly, for women of childbearing age and children.Wild salmon also tops the list of good seafood choices for children, according to KidSafe Seafood, a new collaborative effort of pediatricians, chefs, and sustainable seafood experts. Usually considered to be more flavorful than its farmed brethren, wild salmon has a flaky texture and rich taste. It’s available fresh from May to October, depending on

variety, though technological advances have made it possible for fishing fleets to clean and flash-freeze fish (known as FAS, for “frozen at sea”) shortly after they are caught, making wild-caught salmon available year round and keeping the quality levels high. Canned salmon is usually the wild variety, since farmed salmon’s less firm flesh makes it difficult to can. “Fresh” salmon does not mean “wild” salmon. Look for place of origin and “wild” or “wild caught” labeling. Alaska salmon is always wild, since there are no salmon farms in the state. About 90 percent of the wildcaught salmon sold in the United States comes from Alaska, and it will be labeled Alaskan or with one of the five Pacific salmon species: Chinook (king), Coho (silver), chum (keta), pink, and sockeye. Farmed salmon must be labeled with the country of origin and either “farm-raised” or “farmed.” Atlantic salmon is the primary species farmed (even in the Pacific), since it grows faster and survives better in the open-water net pens in which farmed fish is typically raised. In the United States, wild Atlantic salmon is on the endangered species list. Prepare wild salmon with simple seasonings and you’ll catch both the health benefits and its unique flavor. ■

Grilled Alaska Salmon To make a sauce, melt one part butter or margarine. Stir in four parts brown sugar. Blend together well. Add as much—or as little—fresh lemon juice as you like. (Variations: add a dash of Worcestershire or soy sauce, substitute lime juice for the lemon juice, add a sodium-free herb blend or some crushed garlic.) Grill Alaska Salmon over medium coals. Start cooking the fish with the skin side up; halfway through the cooking process—about 7 to 10 minutes, depending on the size of the fish—turn fish over. After turning fish over, brush on the sauce with a pastry brush. Recipe Source: Alaska Seafood Marketing Institute www.sendiksmarket.com real food 13

Sendik’s Food Market

Sendik’s Food Market

meet the staff

wine shop

Ribera Del Duero

Cheese to Please

The wild region of Spain

Meet Sandy Lintonen, Cheese Department Manager at Sendik’s Mequon

S

andy Lintonen, manager of the cheese department at the Mequon Sendik’s, has lived in Milwaukee her entire life and has been working in grocery stores since she was sixteen years old. Sandy is very interested in local politics and works with community groups to help make Milwaukee the vibrant city she thinks it should be.Their twin children are now grown, and Sandy and her husband are enjoying their four young grandchildren. When you talk to Sandy, you’ll find that obviously she is passionate about cheese. In fact, after being a deli manager for years at other stores, Sandy developed an interest in imported and domestic cheeses. But when she interviewed for a job with Ted Balistreri in March 2004, she simply wanted to work in the new Mequon deli; after years of management positions, Sandy wanted to take it easy.Ted knew that she had too much

14 real food spring 2007

experience and knowledge to be wasted. together new combinations for sampling in After their interview,Ted was impressed with her department.“One out of three customers Sandy’s enthusiasm, and she was offered the wants not only the cheese, but the toppings job as manager of the cheese department. and the crackers too. It’s really fun!” Sandy’s favorite thing about working at After sampling and buying cheeses for Sendik’s is the homelike atmosphere, which years, Sandy has two favorites. The Remshe thinks is better for interacting with cus- brandt aged Gouda from Holland she tomers. “People are so interesting,” she says, describes as a delicious, full-bodied cheese “That’s why working in this store is so great. with a rich, nutty flavor. And as she conEvery day is differtemplates her other ent, and it’s always “Cheese is just like wine. favorite, her eyes changing. I like the close and she says You compare new items people I work with, “Mmm,” thinking with the flavors of the old of a creamy Br ie the customers, and I just love the prod- to discover what you like.” Clarines imported uct.” While Sandy from France, which continues to educate herself on new and she says is like putting velvet in your mouth. exciting cheeses, she also says that she learns “It’s just delicious,” she says. “I have never from customers.“Cheese is just like wine.You had a customer come back and say that they compare new items with the flavors of the old didn’t just love it.” to discover what you like.” Sandy loves to put Increasingly, Sandy has been buying cheeses from Wisconsin cheese artisans. In fact, Wisconsin consistently wins more awards than any other state, and she is proud that Sendik’s supports and promotes smaller Wisconsin cheesemakers. “There are many wonderful Wisconsin cheeses,” she notes. “Wisconsin cheesemakers have earned a reputation for quality cheesemaking and are cornering the market on blue cheese. The Montforte Blue and Black River Blue are on the same level as—and even surpass—the world-renowned bleu cheeses from France.” Sandy consistently features farmstead or artisan cheeses by Carr Valley, Crave Brothers, Roth-Käse, and Uplands, among others. Cheese has become a big part of the American diet. It is used more and more in cooking and entertaining, and when it comes to serving and enjoying cheese, there are limitless combinations. Sandy is happy to talk to customers and assist with their selections. Her advice: “Trust your instincts. Serve what you like. If you like it, your friends will like it too.” ■

BY Brad Hoth Wine and Spirits Manager, Sendik’s Whitefish Bay

W

ind-swept and wild, Ribera del Duero has recently emerged with renewed vigor as a high-quality winegrowing region in north-central Spain. Sprawled atop a vast plateau rising to 2,600 feet, the region is dissected by the west-flowing Duero River, which winds its way through this hot, continental part of Spain into Portugal (where it then becomes known as the Douro River). Home to 215 wineries, the Ribera Del Duero produces deliciously fresh and juicy red wines from its principal variety, the thin-skinned Tinto Fino (Tempranillo), as well as other permitted red grape varieties including Cabernet Sauvignon, Merlot, Malbec, and Garnacha Tinta. Clean-tasting white wines from the acidic Albillo grape are also produced here, as are everyday fresh-tasting rosés. Officially recognized in 1982 as a government-regulated Denomination of Origin (DO), the Ribera del Duero, long after proving it could grow quality grapes due to its climatic and geological characteristics, has wholly demonstrated its ability to implement modern winemaking techniques by an ambitious bunch of vintners and growers. But producing wine here is nothing new; it’s simply a revived industry that, during an earlier era, made these wines just as fashionable with the nobility of 17th century Spain as with wine enthusiasts today the world over. In fact, Ribera’s long and mercurial history of viticulture dates back millennia, as seen in a recently discovered Roman mosaic depicting Bacchus, the god of wine, which is estimated to be at least two thousand years old. However, the region’s recent evolution can be traced to 1864, when Lecanda Chaves, founder of the famed Bodega Vega Sicilia, returned from his travels in Bordeaux, France with vine cuttings of Cabernet Sauvignon, Malbec, and Merlot.These newly introduced grape varieties were soon planted alongside

his traditional Tempranillo vines, and employing the nascent winemaking technologies he imported from Bordeaux, a whole new style of wine was engendered.Vega Sicilia— Ribera’s first winery bent on proving that very fine red wine could be made—would be in the vanguard of Ribera’s wine renaissance for some time. The winery’s pinnacle wine, Unico, long considered to be one of the top wines in Spain, is made only in good vintages and is aged longer in oak—sometimes up to ten years—than virtually any other table wine. It long ago set a very high standard. It would take over one hundred years until the next great Ribera winery, the eponymous Alejandro Fernandez, was to follow suit and challenge the virtual monopole of quality that had been Vega’s for so long. Family breadwinner and master of several trades, Fernandez has been pursuing perfection for his 100 percent Tinto Fino (Tempranillo) since the early 1980s. His flagship wine,Tinto Reserva Pesquera, named after a principal Riberian town, is an un-fined, small-barrel aged wine that consistently displays concentrated fruit and strong alcohol in a silky, luscious texture. Considering the consistent quality of this wine and its affordable price relative to many other marquee Ribera wines, Alejrandro’s Pesquera is a perennial staff favorite and is available at all four of our locations. This wide, high-elevated plateau has seen a remarkable transformation—from just two Bodegas in the 1950s to 24 when the DO was created in 1982, to more than 200 today, including the uncompromising Bodegas Aalto, and the producer of Spain’s most expensive wine, the tiny Dominio de Pingus. Ribera’s varied soils and inhospitable climate—in August it can be 95°F at noon and 43°F by night—provide less-than-ideal conditions for grapes, especially the finicky, late-ripening Tempranillo, whose harvest date in November

Wines to Try Here are a few of the wines we carry from this region: Pago del Vostal Tinto Fino Dark cherry red with a purple rim signifying its youth. Deep and bright, offering intense aromas of ripe fruit—typical of Tinto Fino—with smooth tannins and a bright finish. Pago del Vostal Crianza Garnet with deep ruby hues, it offers a powerful nose of ripened fruit and woody notes. Tannins are mellowed with aging (12 months) to provide a noble structure and rich, rounded mouthfeel. Viña Vilano Roble Red cherry with a medium-to-high intensity. To the nose, we find floral notes, aromas of ripe wood berries with hints of vanilla, and licorice. Rounded, structured, and persistent in the mouth.

is often threatened by frost and hail.Yet it’s these very climatic and geological extremes, coupled with innovative winemaking techniques by a host of impassioned individuals, that create the wines of concentration and intense color and fruit for which this area has become famous. Sendik’s Food Market is proud to offer wines not only from this area of Spain, but viticultural gems from all around this magnificent country. Our knowledgeable wine staff will be happy to introduce the uninitiated to these truly soul-stirring wines with the hope that they inspire our customers as much as they inspire us. ■ www.sendiksmarket.com real food 15

Sendik’s Food Market

Sendik’s Food Market

meet the staff

wine shop

Ribera Del Duero

Cheese to Please

The wild region of Spain

Meet Sandy Lintonen, Cheese Department Manager at Sendik’s Mequon

S

andy Lintonen, manager of the cheese department at the Mequon Sendik’s, has lived in Milwaukee her entire life and has been working in grocery stores since she was sixteen years old. Sandy is very interested in local politics and works with community groups to help make Milwaukee the vibrant city she thinks it should be.Their twin children are now grown, and Sandy and her husband are enjoying their four young grandchildren. When you talk to Sandy, you’ll find that obviously she is passionate about cheese. In fact, after being a deli manager for years at other stores, Sandy developed an interest in imported and domestic cheeses. But when she interviewed for a job with Ted Balistreri in March 2004, she simply wanted to work in the new Mequon deli; after years of management positions, Sandy wanted to take it easy.Ted knew that she had too much

14 real food spring 2007

experience and knowledge to be wasted. together new combinations for sampling in After their interview,Ted was impressed with her department.“One out of three customers Sandy’s enthusiasm, and she was offered the wants not only the cheese, but the toppings job as manager of the cheese department. and the crackers too. It’s really fun!” Sandy’s favorite thing about working at After sampling and buying cheeses for Sendik’s is the homelike atmosphere, which years, Sandy has two favorites. The Remshe thinks is better for interacting with cus- brandt aged Gouda from Holland she tomers. “People are so interesting,” she says, describes as a delicious, full-bodied cheese “That’s why working in this store is so great. with a rich, nutty flavor. And as she conEvery day is differtemplates her other ent, and it’s always “Cheese is just like wine. favorite, her eyes changing. I like the close and she says You compare new items people I work with, “Mmm,” thinking with the flavors of the old of a creamy Br ie the customers, and I just love the prod- to discover what you like.” Clarines imported uct.” While Sandy from France, which continues to educate herself on new and she says is like putting velvet in your mouth. exciting cheeses, she also says that she learns “It’s just delicious,” she says. “I have never from customers.“Cheese is just like wine.You had a customer come back and say that they compare new items with the flavors of the old didn’t just love it.” to discover what you like.” Sandy loves to put Increasingly, Sandy has been buying cheeses from Wisconsin cheese artisans. In fact, Wisconsin consistently wins more awards than any other state, and she is proud that Sendik’s supports and promotes smaller Wisconsin cheesemakers. “There are many wonderful Wisconsin cheeses,” she notes. “Wisconsin cheesemakers have earned a reputation for quality cheesemaking and are cornering the market on blue cheese. The Montforte Blue and Black River Blue are on the same level as—and even surpass—the world-renowned bleu cheeses from France.” Sandy consistently features farmstead or artisan cheeses by Carr Valley, Crave Brothers, Roth-Käse, and Uplands, among others. Cheese has become a big part of the American diet. It is used more and more in cooking and entertaining, and when it comes to serving and enjoying cheese, there are limitless combinations. Sandy is happy to talk to customers and assist with their selections. Her advice: “Trust your instincts. Serve what you like. If you like it, your friends will like it too.” ■

BY Brad Hoth Wine and Spirits Manager, Sendik’s Whitefish Bay

W

ind-swept and wild, Ribera del Duero has recently emerged with renewed vigor as a high-quality winegrowing region in north-central Spain. Sprawled atop a vast plateau rising to 2,600 feet, the region is dissected by the west-flowing Duero River, which winds its way through this hot, continental part of Spain into Portugal (where it then becomes known as the Douro River). Home to 215 wineries, the Ribera Del Duero produces deliciously fresh and juicy red wines from its principal variety, the thin-skinned Tinto Fino (Tempranillo), as well as other permitted red grape varieties including Cabernet Sauvignon, Merlot, Malbec, and Garnacha Tinta. Clean-tasting white wines from the acidic Albillo grape are also produced here, as are everyday fresh-tasting rosés. Officially recognized in 1982 as a government-regulated Denomination of Origin (DO), the Ribera del Duero, long after proving it could grow quality grapes due to its climatic and geological characteristics, has wholly demonstrated its ability to implement modern winemaking techniques by an ambitious bunch of vintners and growers. But producing wine here is nothing new; it’s simply a revived industry that, during an earlier era, made these wines just as fashionable with the nobility of 17th century Spain as with wine enthusiasts today the world over. In fact, Ribera’s long and mercurial history of viticulture dates back millennia, as seen in a recently discovered Roman mosaic depicting Bacchus, the god of wine, which is estimated to be at least two thousand years old. However, the region’s recent evolution can be traced to 1864, when Lecanda Chaves, founder of the famed Bodega Vega Sicilia, returned from his travels in Bordeaux, France with vine cuttings of Cabernet Sauvignon, Malbec, and Merlot.These newly introduced grape varieties were soon planted alongside

his traditional Tempranillo vines, and employing the nascent winemaking technologies he imported from Bordeaux, a whole new style of wine was engendered.Vega Sicilia— Ribera’s first winery bent on proving that very fine red wine could be made—would be in the vanguard of Ribera’s wine renaissance for some time. The winery’s pinnacle wine, Unico, long considered to be one of the top wines in Spain, is made only in good vintages and is aged longer in oak—sometimes up to ten years—than virtually any other table wine. It long ago set a very high standard. It would take over one hundred years until the next great Ribera winery, the eponymous Alejandro Fernandez, was to follow suit and challenge the virtual monopole of quality that had been Vega’s for so long. Family breadwinner and master of several trades, Fernandez has been pursuing perfection for his 100 percent Tinto Fino (Tempranillo) since the early 1980s. His flagship wine,Tinto Reserva Pesquera, named after a principal Riberian town, is an un-fined, small-barrel aged wine that consistently displays concentrated fruit and strong alcohol in a silky, luscious texture. Considering the consistent quality of this wine and its affordable price relative to many other marquee Ribera wines, Alejrandro’s Pesquera is a perennial staff favorite and is available at all four of our locations. This wide, high-elevated plateau has seen a remarkable transformation—from just two Bodegas in the 1950s to 24 when the DO was created in 1982, to more than 200 today, including the uncompromising Bodegas Aalto, and the producer of Spain’s most expensive wine, the tiny Dominio de Pingus. Ribera’s varied soils and inhospitable climate—in August it can be 95°F at noon and 43°F by night—provide less-than-ideal conditions for grapes, especially the finicky, late-ripening Tempranillo, whose harvest date in November

Wines to Try Here are a few of the wines we carry from this region: Pago del Vostal Tinto Fino Dark cherry red with a purple rim signifying its youth. Deep and bright, offering intense aromas of ripe fruit—typical of Tinto Fino—with smooth tannins and a bright finish. Pago del Vostal Crianza Garnet with deep ruby hues, it offers a powerful nose of ripened fruit and woody notes. Tannins are mellowed with aging (12 months) to provide a noble structure and rich, rounded mouthfeel. Viña Vilano Roble Red cherry with a medium-to-high intensity. To the nose, we find floral notes, aromas of ripe wood berries with hints of vanilla, and licorice. Rounded, structured, and persistent in the mouth.

is often threatened by frost and hail.Yet it’s these very climatic and geological extremes, coupled with innovative winemaking techniques by a host of impassioned individuals, that create the wines of concentration and intense color and fruit for which this area has become famous. Sendik’s Food Market is proud to offer wines not only from this area of Spain, but viticultural gems from all around this magnificent country. Our knowledgeable wine staff will be happy to introduce the uninitiated to these truly soul-stirring wines with the hope that they inspire our customers as much as they inspire us. ■ www.sendiksmarket.com real food 15

Sendik’s Food Market community support

First Stage Chilren’s Theater

Celebrating 20 years

I

n 1987, First Stage Children’s Theater began as a small theater for young audiences, and over the years has grown to become one of the nation’s acclaimed children’s theaters and the second largest theater company in Milwaukee.This season First Stage is celebrating a very important milestone—20 years of providing exceptional theater experiences to the children and families of southeastern Wisconsin. And we at Sendik’s are pleased to help this organization and the good work that they do—this issue we will donate a dollar of every purchase of this magazine to First Stage. First Stage Children’s Theater’s mission is to touch hearts and transform lives through: Professional theater productions that engage, enlighten, and entertain. At the heart of First Stage Children’s Theater is an annual six-play season of professional theater for young people and families. As the resident theater company of the Todd Wehr Theater at the Marcus Center for the Performing Arts in downtown Milwaukee, First Stage draws an annual audience of more than 145,000. First Stage chooses plays that

Fun Facts

entertain, educate, and enrich the cultural lives of young people. First Stage’s season runs through June 17, 2007. Please visit www. firststage.org to purchase tickets for The Giver (through February 25), Green Gables (March 9–April 22), and Lilly’s Purple Plastic Purse (May 4–June 17). Theater academy training that fosters life skills through stage skills. Debuting in 1992, the First Stage Theater Academy teaches “life skills through stage skills” and has become the nation’s finest theater training school for young people. More than 2,000 students age three to18 participate in the program each year.The First Stage Theater Academy’s curriculum goal is to help build character and develop leadership skills. Please visit www.firststage.org to learn more about the First Stage Theater Academy. Online enrollment is now open for spring semester, Spring Break, and summer Theater Academy sessions. Dynamic in-school education programs that promote learning through theater. First Stage provides a valuable community service through education and outreach programs. First Stage actor/educators spend

First Stage Children’s Theater entertains, educates, and enriches kids’ lives.

approximately 2,000 hours annually in area classrooms presenting a variety of programs that use theater techniques for curriculum integration in the classroom and for broadening students’ understanding of theater arts. It is thanks to the community’s support that First Stage Children’s Theater has the honor and the privilege to touch so many lives in such a profound way. This is only possible through charitable donations from generous individuals, foundations, and corporations. If you are interested in supporting First Stage Children’s Theater please call 414-267-2936. ■

Sendiks Grocery Store Seven-year-old second grader Grace D’Souza shares the story of Sendik’s and her thoughts on the store—in her own words.

W

here can you get everything you need…Sendiks! The Balistreri Family started Sendkis. The family came to the U.S. on vacation and Thomas Balistreri was born in the U.S and they went back to Sicily. In 1900 Thomas moved to Milwaukee to live with his cousin.

16 real food spring 2007

He delivered fruit and vegitables from a wagon. Sendiks opened in 1949 on Silver Spring Drive. Sendiks got its name because Thomas father was buying a stove and he said to send it to him, but to the clerk it souned like sendik. “Sendiks is Now his grandchildren run Sendiks. The so important most interesting thing they sell is carmil covotherwise we ered smoked salmon. At least 5.000 to 7,000 would starve people come to Sendiks on a weekend. They sell deli meat, milk, cheese, butter, crakers, to death.” cake, fruits and vegetables. The best thing of all is they sell holiday stuff. My favorit food at Sendiks is pancakes. Sendiks is so important otherwise we would starve to death. People who work there get a job. I bet you did not know this but Sendiks puts on the fireworks for 4th of July. I hope you liked my report. ■