Sendik's Real Food - Summer 2006

real food summer 2006

summer 2006

Your p of thi urchase s mag azine helps suppo rt camp heart land (see pa

ge 15)

Dozens of Easy-to-Do Recipes:

volume 2 number 2

Grilling for a Group Berry Desserts Fresh Salads Mexican Meals Rain or Shine Fourth of July complimentary

Sendik’s Food Market welcome

Open 7 a.m. – 9 p.m. daily

Fresh Tradition

F

inally, summer is within reach and we are excited to bring you another issue of Sendik’s Real Food. This issue is filled with great recipes and ideas to help Mequon you make your summer meals 10930 N. Port Washington Rd. and entertaining shine.Also in Mequon, WI 53092 this issue you will meet some (262) 241-9525 of the people who help make Sendik’s the favorite local food Wauwatosa market of many. 8616 W. North Ave. For almost 100 years, the The Balistreris from left to right: Ted Sr., Patrick, Margaret Wauwatosa, WI 53226 Balistreri family has been sell- (Balistreri) Harris, Nick, and Ted. (414) 456-9525 ing the very freshest fruits and vegetables available. The tradition started stores has a truly wonderful floral department. Grafton with Grandpa Balistreri and his brothers However, you may not know that our floral 2195 1st Ave. who sold produce from a horse-drawn cart departments are full service and capable of Grafton, WI 53024 on Milwaukee’s lower east side. Today, the providing unique floral creations for any size (262) 376-9525 tradition of freshness and quality is as strong event, including weddings and banquets. See as ever. Sendik’s co-owner and head produce how creativity blooms in the lovely floral buyer Patrick Balistreri helps maintain this arrangements designed by our experts. family tradition. In this issue, Patrick offers Each issue, we highlight many items we a unique glimpse into his world and dis- think offer extraordinary value and quality to cusses how fresh produce and Sendik’s have our customers, and in this issue we feature remained synonymous for decades. Sendik’s famous coffee. If you haven’t tried it, “If you can’t trust your butcher whom can you’ll definitely want to see what’s brewing. you trust?” Get to know Kevin Kelly, the We would like to thank Creative SHARP Meat and Fish Manager at our Whitefish Bay Presentations for being our charity partner in Store, who has been with Sendik’s for more our last issue.As a result of customers’ Sendik’s than twenty-six years.You will find out more Real Food purchases, we were able to make about the man behind the counter as we a generous donation to SHARP to help share his story of providing countless meals with their literacy program. For this issue to North Shore families. we are teaming up with Camp Heartland, a You probably knew that each of our nonprofit, grass roots organization helping children impacted by HIV/AIDS through year-round support, advocacy, recreational programs, and community awareness efforts. Again, to show our ongoing commitment to the communities we serve, we will be donating one dollar of every purchase of this magazine to Camp Heartland. (Please see page 15 for more information.) Thank you for your continued interest in our stores.We hope that you enjoy this issue and find it fun, helpful, and informative. With this coupon receive $5.00 off any purchase of $50.00 or more. Limit Wishing you and your family a wonderful one coupon per customer/transaction. Valid at Sendik’s in Grafton, summer. —The Balistreri Family Mequon, Wauwatosa and Whitefish Bay only! Expires July 31, 2006

Whitefish Bay 500 E. Silver Spring Dr. Whitefish Bay, WI 53217 (414) 962-9525

Customer Appreciation

$5.00 Off $50.00 Purchase

www.sendiksmarket.com real food 

Sendik’s Food Market meet the staff

over a million

served Meet Whitefish Bay Meat and Fish Markets Manager Kevin Kelly.

Y

ou can make a lot of friends in over 26 years. That’s just what Kevin Kelly has been doing as the manager of the meat and fish markets at Sendik’s Whitefish Bay store. Kevin figures he’s served over a million people throughout his years at Sendik’s. Running the meat and fish markets is no small task, and Kevin does it with an Irish charm that makes him a favorite of customers and staff alike. Be sure to put Kevin’s expertise to work for you the next time you’re looking for exactly the right cut of meat or filet of fish. We asked Kevin a few questions so you can get to know him better: WHAT IS THE KEY TO YOUR SUCCESS?

Giving exceptional service and quality to my customers and, above all, not selling anything I wouldn’t sell to my mother. WHY MEAT?

I tried it, and I found it enjoyable. WHAT IS YOUR FAVORITE PART OF BEING A MEAT TECHNICIAN?

Working hard with my staff to assure that our customers get the service, quality, and value they deserve. There is nothing better than hearing back from a satisfied customer that their meal was perfect.

WHAT IS YOUR FAVORITE SAYING?

If you can’t trust your butcher, whom can you trust? WHAT IS YOUR FAVORITE CUT OF MEAT?

The one that’s on my plate. WHAT IS YOUR FAVORITE VEGETABLE?

Corn. AFTER 26 YEARS, WHAT KEEPS YOU GOING?

The customers—many of whom I know by name. In fact, many of today’s customers are the grandchildren of those I started serving when I began with Sendik’s. WHAT IS SOMETHING PEOPLE MAY BE SURPRISED TO KNOW ABOUT YOU?

There is not a lot of hair under my hat. WHAT WOULD BE YOUR ALTERNATIVE CAREER CHOICE?

I always wanted to be a professional wrestler. I’m intrigued by the drama that’s part of pro wrestling. WHAT IS YOUR FAVORITE MEMORY IN 26 YEARS WITH SENDIK’S?

Hearing Mr. B (Sendik’s patriarch, Tom Balistreri, Sr.) on the P.A. system at the end

DID YOU KNOW? •This year Sendik’s stores will grind over 300,000 pounds of the finest quality fresh ground beef available in the marketplace. Producing it the old fashioned way, we select the best whole muscle meats and lean trimmings and grind them ourselves throughout the day to make sure that our customers receive the safest and best-tasting meat available. •This year Sendik’s stores will also hand make over 75,000 pounds of our famous Italian Sausage and Bratwurst. Similar to our process of making ground beef, we make our sausage following Old World traditions. We use the best, all-natural pork combined with our recipe of spices, and these ingredients are assembled by our expert sausage makers so we can offer our customers the best-tasting Italian sausage and brats available.

10 real food www.sendiksmarket.com

Kevin Kelly

of the Christmas holidays telling the staff what a great job we had done. WHAT DO YOU THINK OF SENDIK’S GROWTH TO FOUR STORES?

It’s awesome! We have more resources now—especially the ability to bounce ideas off managers at the other stores. It has made the whole organization stronger. There is not a situation we cannot handle. WHAT ARE YOUR HOBBIES?

Baseball and golf, but particularly baseball. I grew up with it and have been fortunate to coach little league for the past 16 years. In Whitefish Bay our team (9- 10-year-olds) won the state championship in 2000. WHAT ARE THE SIMILARITIES BETWEEN MANAGING BASEBALL AND MANAGING MEAT DEPARTMENTS?

They both involve recognizing a person’s talents and putting them in a position where they can perform at their highest level. Teaching, motivating, team building, and directing people—there really are a number of similarities. WHAT CHANGES HAVE YOU SEEN IN THE MEAT BUSINESS OVER THE LAST 26 YEARS?

Going from hanging to boxed beef is the biggest change. More recently, we are carrying a larger and larger selection of all-natural and organic items. All of our pork is all-natural, and we carry a large selection of organic and all-natural beef, chicken, and pork. ARE THERE ANY NEW ITEMS TO LOOK FOR THIS SUMMER?

We are developing a great line of gourmet hamburgers and chicken sausages that are fantastic—and simple to prepare. WHERE WILL YOU BE 26 YEARS FROM NOW?

Hopefully greeting customers and handing out carts as they enter the store.

Unwavering Standards. For over 100 years, Boar’s Head has been committed to producing only the finest deli meats and cheeses, without artificial flavors or colors, cereals or fillers; just pure poultry, pork and beef - never any meat by-products. Our cheeses are crafted by Master Cheesemakers, using only the freshest ingredients, many made right here in Wisconsin. At Boar’s Head, we wouldn’t put anything in our products that you wouldn’t put on your own table. For recipes, nutritional information and more, visit Boar’s Head online at www.boarshead.com.

Sendik’s Food Market meet the staff

over a million

served Meet Whitefish Bay Meat and Fish Markets Manager Kevin Kelly.

Y

ou can make a lot of friends in over 26 years. That’s just what Kevin Kelly has been doing as the manager of the meat and fish markets at Sendik’s Whitefish Bay store. Kevin figures he’s served over a million people throughout his years at Sendik’s. Running the meat and fish markets is no small task, and Kevin does it with an Irish charm that makes him a favorite of customers and staff alike. Be sure to put Kevin’s expertise to work for you the next time you’re looking for exactly the right cut of meat or filet of fish. We asked Kevin a few questions so you can get to know him better: WHAT IS THE KEY TO YOUR SUCCESS?

Giving exceptional service and quality to my customers and, above all, not selling anything I wouldn’t sell to my mother. WHY MEAT?

I tried it, and I found it enjoyable. WHAT IS YOUR FAVORITE PART OF BEING A MEAT TECHNICIAN?

Working hard with my staff to assure that our customers get the service, quality, and value they deserve. There is nothing better than hearing back from a satisfied customer that their meal was perfect.

WHAT IS YOUR FAVORITE SAYING?

If you can’t trust your butcher, whom can you trust? WHAT IS YOUR FAVORITE CUT OF MEAT?

The one that’s on my plate. WHAT IS YOUR FAVORITE VEGETABLE?

Corn. AFTER 26 YEARS, WHAT KEEPS YOU GOING?

The customers—many of whom I know by name. In fact, many of today’s customers are the grandchildren of those I started serving when I began with Sendik’s. WHAT IS SOMETHING PEOPLE MAY BE SURPRISED TO KNOW ABOUT YOU?

There is not a lot of hair under my hat. WHAT WOULD BE YOUR ALTERNATIVE CAREER CHOICE?

I always wanted to be a professional wrestler. I’m intrigued by the drama that’s part of pro wrestling. WHAT IS YOUR FAVORITE MEMORY IN 26 YEARS WITH SENDIK’S?

Hearing Mr. B (Sendik’s patriarch, Tom Balistreri, Sr.) on the P.A. system at the end

DID YOU KNOW? •This year Sendik’s stores will grind over 300,000 pounds of the finest quality fresh ground beef available in the marketplace. Producing it the old fashioned way, we select the best whole muscle meats and lean trimmings and grind them ourselves throughout the day to make sure that our customers receive the safest and best-tasting meat available. •This year Sendik’s stores will also hand make over 75,000 pounds of our famous Italian Sausage and Bratwurst. Similar to our process of making ground beef, we make our sausage following Old World traditions. We use the best, all-natural pork combined with our recipe of spices, and these ingredients are assembled by our expert sausage makers so we can offer our customers the best-tasting Italian sausage and brats available.

10 real food www.sendiksmarket.com

Kevin Kelly

of the Christmas holidays telling the staff what a great job we had done. WHAT DO YOU THINK OF SENDIK’S GROWTH TO FOUR STORES?

It’s awesome! We have more resources now—especially the ability to bounce ideas off managers at the other stores. It has made the whole organization stronger. There is not a situation we cannot handle. WHAT ARE YOUR HOBBIES?

Baseball and golf, but particularly baseball. I grew up with it and have been fortunate to coach little league for the past 16 years. In Whitefish Bay our team (9- 10-year-olds) won the state championship in 2000. WHAT ARE THE SIMILARITIES BETWEEN MANAGING BASEBALL AND MANAGING MEAT DEPARTMENTS?

They both involve recognizing a person’s talents and putting them in a position where they can perform at their highest level. Teaching, motivating, team building, and directing people—there really are a number of similarities. WHAT CHANGES HAVE YOU SEEN IN THE MEAT BUSINESS OVER THE LAST 26 YEARS?

Going from hanging to boxed beef is the biggest change. More recently, we are carrying a larger and larger selection of all-natural and organic items. All of our pork is all-natural, and we carry a large selection of organic and all-natural beef, chicken, and pork. ARE THERE ANY NEW ITEMS TO LOOK FOR THIS SUMMER?

We are developing a great line of gourmet hamburgers and chicken sausages that are fantastic—and simple to prepare. WHERE WILL YOU BE 26 YEARS FROM NOW?

Hopefully greeting customers and handing out carts as they enter the store.

Unwavering Standards. For over 100 years, Boar’s Head has been committed to producing only the finest deli meats and cheeses, without artificial flavors or colors, cereals or fillers; just pure poultry, pork and beef - never any meat by-products. Our cheeses are crafted by Master Cheesemakers, using only the freshest ingredients, many made right here in Wisconsin. At Boar’s Head, we wouldn’t put anything in our products that you wouldn’t put on your own table. For recipes, nutritional information and more, visit Boar’s Head online at www.boarshead.com.

Bridal Blooms

Sendik’s Food Market

and Party Posies

floral

Sendik’s floral professionals can bring high fashion or classic style to weddings and summer parties.

F

lowers are one of the most important elements of any party or wedding.They set the mood and tone of an event and will be remembered for years to come. In fact, they are even a conversation starter—helping your guests break the ice and begin to relax. This summer the hot floral trends follow high fashion, pairing rich chocolate browns with soft and vibrant pinks as well as opulent orange with bronze undertones paired with red and creamy white. When planning a wedding or party it is important to talk with a professional. A professional designer can help reflect the feel of the event and the personality of the hosts or couple. When looking for a designer, ask yourself: Do I like what is in the store; are the flowers fresh; and is the shop well organized? You might also want to ask to see samples or photos of the designer’s work.

This year the trend in floral design is to move away from the traditional and replace it with a more eclectic mixture. For instance, a bride might decide to have a different color monochromatic bouquet for each of her bridesmaids. This can also be done on the tables and coordinated with linens and favors. At Sendik’s our staff of designers is dedicated to making your party or wedding unique and individual to your taste.We carry the freshest selection of seasonal blooms as well as accessories to make your day special. Our designers will work closely with you to create the perfect party or wedding. Simply contact the store nearest you for an appointment or stop in and talk to one of the designers on our staff.

Sendik’s Top Ten Wedding Flowers

Sendik’s floral managers from left to right: Marilyn McCulloch, MaryJo Wiluth, Tom Kulich, and Stephanie Brown.

12 real food www.sendiksmarket.com



1. 2. 3. 4. 5.

Calla Lily Casablanca Lily Gardenia Hydrangea Lilac

6. 7. 8. 9. 10.

Lily of the Valley Orchid Rose Stephanotis Tulip

www.sendiksmarket.com real food 13

Bridal Blooms

Sendik’s Food Market

and Party Posies

floral

Sendik’s floral professionals can bring high fashion or classic style to weddings and summer parties.

F

lowers are one of the most important elements of any party or wedding.They set the mood and tone of an event and will be remembered for years to come. In fact, they are even a conversation starter—helping your guests break the ice and begin to relax. This summer the hot floral trends follow high fashion, pairing rich chocolate browns with soft and vibrant pinks as well as opulent orange with bronze undertones paired with red and creamy white. When planning a wedding or party it is important to talk with a professional. A professional designer can help reflect the feel of the event and the personality of the hosts or couple. When looking for a designer, ask yourself: Do I like what is in the store; are the flowers fresh; and is the shop well organized? You might also want to ask to see samples or photos of the designer’s work.

This year the trend in floral design is to move away from the traditional and replace it with a more eclectic mixture. For instance, a bride might decide to have a different color monochromatic bouquet for each of her bridesmaids. This can also be done on the tables and coordinated with linens and favors. At Sendik’s our staff of designers is dedicated to making your party or wedding unique and individual to your taste.We carry the freshest selection of seasonal blooms as well as accessories to make your day special. Our designers will work closely with you to create the perfect party or wedding. Simply contact the store nearest you for an appointment or stop in and talk to one of the designers on our staff.

Sendik’s Top Ten Wedding Flowers

Sendik’s floral managers from left to right: Marilyn McCulloch, MaryJo Wiluth, Tom Kulich, and Stephanie Brown.

12 real food www.sendiksmarket.com



1. 2. 3. 4. 5.

Calla Lily Casablanca Lily Gardenia Hydrangea Lilac

6. 7. 8. 9. 10.

Lily of the Valley Orchid Rose Stephanotis Tulip

www.sendiksmarket.com real food 13

Sendik’s Food Market

Sendik’s Food Market

sendik’s people

community support

Camp Heartland:

Produce Runs in the Family P

atrick Balistreri, co-owner of Sendik’s Food Markets, is also the produce and floral buyer. He is the third generation to carry on the tradition of hand selecting only the best quality fruits, vegetables, and flowers for the family business. Patrick lives in Grafton with his wife Lisa and their three children. He loves the outdoors and enjoys taking long walks with his two golden retrievers. Patrick uses a hands-on approach to his job. “I am fortunate to have worked side by side with my grandfather and my father. I will never forget their advice. In fact, every time I walk through the stores, I hear them.” Patrick likes to tell the story of the day his grandfather told him, “Don’t choke the asparagus,” when he felt that Patrick was rubber banding the asparagus together too tightly. To this day, as he passes the asparagus, he checks to make sure that it’s not being choked. When asked what his favorite fr uit and vegetable is Patrick

14 real food www.sendiksmarket.com

replies, “I like everything. Each new season brings something new and exciting to eat.” His favorite time of year for fresh produce, though, is summer because he has the opportunity to buy locally grown vegetables and because of the variety of fruit that is available. Patrick explains that this summer he will be purchasing from longstanding local growers as well as a local, all-natural farmer who will be growing exclusively for the Sendik’s stores. “I’m really excited about this,” says Patrick. “I was even able to pick out the seeds.” There will be different varieties of heirloom tomatoes, squash, and eggplant, as well as flowers, just to name a few. “People care about what they eat,” notes Patrick. “I try to buy as many organic and pesticide-free products as possible.” The recent trend with large and small growers alike, according to Patrick, is to use fewer chemicals. He believes that this is a positive direction for the industry. “Just because it doesn’t say ‘organic,’ doesn’t mean it’s not good for you.” He likes to buy organic products because the smaller-production growers take great pride in their products. “I won’t just bring in organic products to have them in the stores. They have to meet our standards of quality. Consistency of quality is always the main goal.” Leafy vegetables, strawberries, bananas, baking

Making a Lifelong Difference to a Child

C

Patrick Balistreri

potatoes, carrots, radishes, apples, and pears are just some of the organic products that you will likely find at Sendik’s. Patrick is as passionate about fresh-cut flowers and plants as he is about produce. To him produce and flowers are exciting stuff, especially because they make people happy. “Flowers should be a staple. Just like a gallon of milk or a loaf of bread—they should be an essential part of your life.” He adds, “You have a beautiful home that can only be enhanced by a great bouquet or a flowering plant.” What Patrick seems to like the most about his job is the people. His staff, wholesalers, growers, and customers all help to keep his job interesting and satisfying. “Working with produce and flowers is not just a job. It’s something I enjoy doing. It doesn’t always seem like work because I love what I do. It is a privilege to walk the same path as my father and grandfather and to know that I am helping to carry on a family tradition. It is something that I hope to be able to pass on to my children.”

amp Heartland is a national 501(c) 3 nonprofit organization whose mission is to enhance the lives of children impacted by HIV/AIDS through year-round support, advocacy, recreational programs, and community AIDS awareness efforts. Founded in 1993 by then 22-yearold Mequon native Neil Willenson, the camp aimed to provide children impacted with HIV/AIDS with the “best week of their lives.” Since then, it has expanded from a week-long camping experience to a variety of life-enhancing programs and services. Camp Heartland lifts the veil of secrecy and brings hope, strength, and a safe haven to hundreds of children forever affected by the isolation and tragedy of HIV/AIDS. Although Camp Heartland is a national organization, it continues to build upon already strong ties throughout greater Milwaukee. Whether it is donating time, treasure, or talent, there are many ways that you can become involved. “Dining Out 4 Life,” on June 15 will give thousands of people the opportunity to help children affected by HIV/AIDS by dining out for breakfast, lunch, or dinner. Over 100 restaurants in southeast Wisconsin donate 25 percent of their food proceeds on one designated day to Camp Heartland. The Wisconsin AIDS Walk will be held on September 30 in downtown Milwaukee. Sponsor a walker, or join the Camp Heartland team to walk. If your employer has a program to help within the community, you could put together a group at your workplace. “Party With Heart,” held in March each year, consists of several parties hosted by friends of Camp Heartland. Following these is a grand finale.You can host a party for this event, donate to the finale’s silent auction, or volunteer. In addition to “Party With Heart,”

Camp Heartland hosts other events that require volunteers. Chances are, there is a volunteer opportunity waiting for you! Visit www.campheartland.org for more information, including a list of participating “Dining Out 4 Life” restaurants. Or, call 1-800-724-4673 or email [email protected] to learn how you can become involved.

www.sendiksmarket.com real food 15

Sendik’s Food Market

Sendik’s Food Market

sendik’s people

community support

Camp Heartland:

Produce Runs in the Family P

atrick Balistreri, co-owner of Sendik’s Food Markets, is also the produce and floral buyer. He is the third generation to carry on the tradition of hand selecting only the best quality fruits, vegetables, and flowers for the family business. Patrick lives in Grafton with his wife Lisa and their three children. He loves the outdoors and enjoys taking long walks with his two golden retrievers. Patrick uses a hands-on approach to his job. “I am fortunate to have worked side by side with my grandfather and my father. I will never forget their advice. In fact, every time I walk through the stores, I hear them.” Patrick likes to tell the story of the day his grandfather told him, “Don’t choke the asparagus,” when he felt that Patrick was rubber banding the asparagus together too tightly. To this day, as he passes the asparagus, he checks to make sure that it’s not being choked. When asked what his favorite fr uit and vegetable is Patrick

14 real food www.sendiksmarket.com

replies, “I like everything. Each new season brings something new and exciting to eat.” His favorite time of year for fresh produce, though, is summer because he has the opportunity to buy locally grown vegetables and because of the variety of fruit that is available. Patrick explains that this summer he will be purchasing from longstanding local growers as well as a local, all-natural farmer who will be growing exclusively for the Sendik’s stores. “I’m really excited about this,” says Patrick. “I was even able to pick out the seeds.” There will be different varieties of heirloom tomatoes, squash, and eggplant, as well as flowers, just to name a few. “People care about what they eat,” notes Patrick. “I try to buy as many organic and pesticide-free products as possible.” The recent trend with large and small growers alike, according to Patrick, is to use fewer chemicals. He believes that this is a positive direction for the industry. “Just because it doesn’t say ‘organic,’ doesn’t mean it’s not good for you.” He likes to buy organic products because the smaller-production growers take great pride in their products. “I won’t just bring in organic products to have them in the stores. They have to meet our standards of quality. Consistency of quality is always the main goal.” Leafy vegetables, strawberries, bananas, baking

Making a Lifelong Difference to a Child

C

Patrick Balistreri

potatoes, carrots, radishes, apples, and pears are just some of the organic products that you will likely find at Sendik’s. Patrick is as passionate about fresh-cut flowers and plants as he is about produce. To him produce and flowers are exciting stuff, especially because they make people happy. “Flowers should be a staple. Just like a gallon of milk or a loaf of bread—they should be an essential part of your life.” He adds, “You have a beautiful home that can only be enhanced by a great bouquet or a flowering plant.” What Patrick seems to like the most about his job is the people. His staff, wholesalers, growers, and customers all help to keep his job interesting and satisfying. “Working with produce and flowers is not just a job. It’s something I enjoy doing. It doesn’t always seem like work because I love what I do. It is a privilege to walk the same path as my father and grandfather and to know that I am helping to carry on a family tradition. It is something that I hope to be able to pass on to my children.”

amp Heartland is a national 501(c) 3 nonprofit organization whose mission is to enhance the lives of children impacted by HIV/AIDS through year-round support, advocacy, recreational programs, and community AIDS awareness efforts. Founded in 1993 by then 22-yearold Mequon native Neil Willenson, the camp aimed to provide children impacted with HIV/AIDS with the “best week of their lives.” Since then, it has expanded from a week-long camping experience to a variety of life-enhancing programs and services. Camp Heartland lifts the veil of secrecy and brings hope, strength, and a safe haven to hundreds of children forever affected by the isolation and tragedy of HIV/AIDS. Although Camp Heartland is a national organization, it continues to build upon already strong ties throughout greater Milwaukee. Whether it is donating time, treasure, or talent, there are many ways that you can become involved. “Dining Out 4 Life,” on June 15 will give thousands of people the opportunity to help children affected by HIV/AIDS by dining out for breakfast, lunch, or dinner. Over 100 restaurants in southeast Wisconsin donate 25 percent of their food proceeds on one designated day to Camp Heartland. The Wisconsin AIDS Walk will be held on September 30 in downtown Milwaukee. Sponsor a walker, or join the Camp Heartland team to walk. If your employer has a program to help within the community, you could put together a group at your workplace. “Party With Heart,” held in March each year, consists of several parties hosted by friends of Camp Heartland. Following these is a grand finale.You can host a party for this event, donate to the finale’s silent auction, or volunteer. In addition to “Party With Heart,”

Camp Heartland hosts other events that require volunteers. Chances are, there is a volunteer opportunity waiting for you! Visit www.campheartland.org for more information, including a list of participating “Dining Out 4 Life” restaurants. Or, call 1-800-724-4673 or email [email protected] to learn how you can become involved.

www.sendiksmarket.com real food 15

Sendik’s Food Market what’s in store

What’s Brewing? Sendik’s perks up the coffee aisle with Milwaukee’s own Alterra Coffee.

A

s early morning grocers, we need our coffee—and as food-crazed Italians we want the coffee that finishes the evening meal to be perfect. Great food and beverage is born at the intersection of want and need, and it is at this corner of our grocery world that you will find Sendik’s Fine Coffees. We have assembled a select group of proprietary blends that reflect our love of coffee. Be it the namesake “Send It!” blend (the directive to “send it” was confused for “sendik” over the phone and suddenly the store had a name) or the gentle Tudi’s decaf. Each of these coffees is roasted, blended, and packaged with care by Milwaukee’s own Alterra Coffee.The close proximity of our roaster and their well-known reputation for quality ensures Sendik’s coffees are fresh, flavorful, and strong enough to open our eyes in the morning and make the gears turn in our heads.

Why Cans Are Cool Sometimes the old ways are the good ways. After we stay up all night restocking shelves and drinking the last of our coffee, we don’t lose our marbles—we just put them in our old coffee cans! Cans may not seem hip, but buying your Sendik’s Coffee in a steel can not only ensures great coffee in your cup, but also makes less waste for the earth. Our cans are not only good for marble storage but work for screws, bolts, nuts, potted plants, rubber bands, and just about anything else around the house that needs a small and very cool home. • Steel cans are easy to recycle and are one of the most recycled packages on earth. Most multi-layered coffee pouches are neither recyclable nor biodegradable. • Each ton of steel recycled saves 2,500 pounds of iron ore, 1,400 pounds of coal, and 120 pounds of limestone. • Since all steel products contain recycled steel, simply buying coffee in a steel can is participating in the recycling effort.

16 real food www.sendiksmarket.com