kristen sickler nicole defranzadiet, while lauren waters discloses six food facts every family...

Womenfood issue! Green Bay|Appleton|Neenah/Menasha|Oshkosh|Fond du Lac

SUPERFOODSTIPS FORSELECTING WINE6 FOOD FACTS

APRIL 19, 2016mywomenmagazine.com

&RESTAURANT OWNERS,CARMELLA'S and SAP.

KristenSickler Nicole

DeFranza

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Checking In 4 Question of the Month 5Around Town 36 Recipe 38

SPECIAL SECTION | Superfoodsby Kelly Dvorak

6 food factsby Lauren Waters

BODY | Skin careby Jennifer Hogeland

HEALTH | Understandingeating disorders

by Kat Boogaard

Go Red Challenge update

COVER | Restaurant ownersNicole DeFranza and

Kristen Sicklerby Jennifer Hogeland

MIND | Tips for selecting wineby Jennifer Hogeland

Wine pronunciation guide

Achieve financial goalsby Katie Ellingson

ASPIRE | Safe supplementsby Emily Bowles

SPIRIT | Q&A with Jane Lynchby Jennifer Hogeland

Appetizers from area chefs

Growing up in the family restau-rant, we understood at a young age how it felt to make people happy. For us, it was through food.

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Women I APRIL 19, 20164

this issue of Women magazine is dedicated to delicious, glorious food. Whether you’re a foodie, you have a love-hate relationship with food or you’re hoping to adopt healthier eating habits, we have it all here for you.

Writer Kelly Dvorak reveals ways to incorporate superfoods into your diet, while Lauren Waters discloses six food facts every family should know. Area restaurants joined in the food fun by sharing appetizer recipes for you to serve up at your next gathering. And, novice wine drinkers will appreciate the article on how to spot a good bottle of wine as well as a wine pronuncia-tion guide.

Our cover women are passionate about serving up tasty dishes. Nicole DeFranza and Kristen Sickler own Carmella’s and SAP restaurants in Apple-ton. Growing up, food and family went hand in hand and they are proud to be able to share a part of themselves with each guest that comes through the doors. Check out their remarkable story!

Happy eating!

Jennifer Hogeland, [email protected]

checking in

is published every four weeks by Asare Enterprises, LLC. Contents of this publication may not be reproduced in any form without the consent of the publisher.

For a subscription to Women, send name, address & phone number to: Women, 1835 E. Edgewood Drive, Suite 105 #26, Appleton, WI 54913 or call 920-205-6407. Send $16 for 1 year/13 issues or $30 for a 2 year/26 issue sub-scription. Or e-mail us at [email protected].

Publisher Leslie [email protected]

Editor Jennifer [email protected]

Nancy MeilahnMarketing [email protected]

Kristine SchuetzeMarketing [email protected]

Contributing writers Kat Boogaard, Kelly Dvorak, Katie Ellingson,Jennifer Hogeland, Lauren Waters

Volume 14 Number 9 | April 19, 2016

Caryn JuidiciMarketing [email protected]

Women

Women

Cover photography by Ashley Schmit and Debbie Daanen, Debbie Daanen Photography, Appleton.

Hair artist: Stephanie Pfankuch, Salon Aura, Neenah.

Makeup artist: Courtney Glennon, Salon Aura, Neenah.

Photo taken at Carmella’s, an Italian bistro, Appleton.

Kristen Sickler (left) and Nicole DeFranza.


Questionof the Month

I am known for my Grandma Sonsalla’s banana cake. When I started having to bring a dish to my in-laws’ get-togethers, I realized that every-

one had a dish they “had” to bring. I brought Grandma’s banana cake with homemade caramel frosting and was told that this was “my thing to bring” from now on! Thank good-ness my in-laws love desserts! My mom still has the original recipe card in Grandma’s handwriting, which I will have someday. Carolyn Reuter, Seymour

I’m known for bring-ing brain power salad featuring spinach salad with salmon, avocado and blue-berries. *Check Azura Memory Care on

Pinterest for the recipe.Tanya Damrow, Green Bay

I am known for making really good homemade pizza. Everyone loves it when I make it.

Amy Banaszak, Mayville

As the one in my fam-ily who loves all things food and cooking, I’m known for cooking up something new for each gathering or cel-ebration. Even though

I cook very frequently, it’s rare for me to repeat a recipe. Forced to pick a specific item, I’d have to choose my smoked salmon pizza.Mandy Potts, Oshkosh

Chicken/avocado salad sandwich with minced onion and garlic and green leaf lettuce.

Katie Larson, West Bend

One of my favorite dishes is the wild and fruity rice salad. It’s scrumptious. It soothes the palate with wild rice, oranges, grapes, toasted pecans,

cranberries, scallions and a favorite dressing of mine!Colleen Dreher, Appleton

I am known for my pumpkin bars with cream cheese butter frosting.Rita Voight, Ripon

My dish that I could eat all the time, or that my family and friends know I love, is pizza! I’ve always been a pretty basic eater, so

a good pepperoni pizza with not a lot of sauce and not too thin of a crust is perfect. I’m not picky though when it comes to the pizzas — I will eat almost any brand. My favorites would be Fatzo’s and Dominoes!Roberta McMillan, Menasha

I am known for my grilled salmon salad.

Katie McCarty, De Pere

My signature dish is my homemade veggie mozzarella pizza with a corn-floured crust. It’s a great build-your-own pizza with toppings of

choice like fresh mozzarella and goat cheese, spinach, portobello mush-rooms, tomatoes and peppers. Noth-ing brings our family together like a fresh, homestyle, hot-from-the-oven pizza!Jill Sobieck, Green Bay

I am known for my white chicken chili.Terri Trantow,Green Bay

What is one food dish you are known for?


SPECIAL SECTION

Superfoods are all the rage. Touted as ultra-healthy foods endowed with superpowers of health and wellness, the term “superfood” has been attached to a wide range of foods, including salmon, blue-berries, walnuts, kale, sweet potatoes and even dark chocolate. But

with conflicting reports and ever-changing health advice in the media, knowing which foods to eat and which to avoid can be an exercise in mental gymnastics.

superfoods

food

by KELLY DVORAK

So what exactly is a superfood? The term superfood is really just a buzzword, says Kimberly Baehm-an, clinical nutritionist and owner of Nutritional Healing in Appleton. When people talk about certain foods being superfoods, Baehman explains they usually mean “nutri-ent-dense foods that can help pre-vent disease.” Brittany Nikolich, a registered dietitian at Festival

Foods, agrees. “The term ‘superfoods’ is not typically used by dietitians,” she adds. “What we’re really talking about are nutrient-dense foods, mean-ing foods that have a lot of nutrients, but relatively few calories.”

Labeling certain foods as superfoods is not all that helpful for someone trying to improve their diet, says Nikolich, because singling out certain foods has a tendency to simply make some foods more popular or trendy for a time. The important thing to remember, she advises, is that “it’s all about balance.” Baehman suggests instead of depriving ourselves or singling out certain foods for superfood status, we should be incorporating more food groups into our diets, in a greater variety of colors. For most people, she warns, “diversity is what we’re missing.”


superfoodsFACT OR FICTION?


What does a balanced and diverse diet look like? Nikolich advises eat-ing foods from all five food groups: whole grains, whole fruits, whole vegetables, lean meats and low-fat dairy. “It doesn’t need to be com-plicated,” she says. Fresh, frozen and canned foods are just fine. In fact, sometimes frozen produce is better when fresh produce is out of season, because the produce is picked at the peak of ripeness. Just watch for added salt and oil, Nikol-ich warns. They can detract from the nutritional value of otherwise healthy food.

Heart-healthy fats are important too, as long as they are plant-based oils (like canola and olive oil), and are used sparingly. While coco-nut oil is very popular right now, Nikolich cautions against eating too much of the tropical oil. While it is higher in certain fatty acids, it’s more trendy than it is healthy.

The color of our food is also more important than many people real-

ize. “Most people are pretty good about eating leafy greens,” says Baehm-an, “but we really need to incorporate other colorful foods into our diets as well.” Blue and purple foods, in particular, are essential for brain health. These include plums, dark berries, red onions, red cabbage, and eggplant. Baehman explains these foods contain phytonutrients, which are chemicals in plants that help prevent disease, including Alzheimer’s disease.

Leans meats and fish have important roles to play in our diets as well. Baehman reveals the key is that meat should be more of a condiment than a focus. Our diets should really consist of plant-based meals, with meat on the side. She also cautions that fish should be wild caught, domestic and free of artificial dyes. As residents of the dairy state, dairy products like milk and cheese make up a larger part of our diets than they probably should. Baehman suggests dairy intake be limited to one serving per day. Because dairy products taste so good, it’s easy to overdo it. But, she advises, dairy can be difficult to digest and can cause inflammation in the body.

At the end of the day, Baehman explains, “Superfoods should be the new normal.” w

IT DOESN’T NEED TO BE COMPLICATED. FRESH, FROZEN AND CANNED FOODS ARE JUST FINE. IN FACT, SOMETIMES FROZEN PRODUCE IS BETTER WHEN FRESH PRODUCE IS OUT OF SEASON, BECAUSE THE PRODUCE IS PICKED AT THE PEAK OF RIPENESS.

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8 pm • Dessert and CoffeeBridgewood Hotel & Conference Center

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The popularity of container gardening has grown over recent years. Containers are easy to manage, generally weed-free and if you “think outside the pot” by considering unusual planting containers, they are an excellent way to express both your creativity and style.

Whether it be an old wooden crate, a rusty watering can or a vintage toy truck, any container will work that can hold up to outdoor conditions and that has proper drainage. If your container needs drainage holes, either punch or drill holes to let water drain. If the holes are too large, use burlap or window screening to hold some of the water in.

When planting in either a small or large container, Jan Wos, original owner of Mayflower, would always say to remember to incorporate “thrillers, fillers and

spillers.” Thrillers are the bold centerpiece of your container garden, the fillers are either the flowering plants or foliage that will complement the centerpiece plant and the spillers are the plants that fall and tumble out of the pot. Using this formula will guarantee that your container gardens will be a key feature in your overall landscape design.

Courtesy of Mayflower Greenhouse, Green Bay.

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SPECIAL SECTION food

1. Folic acid is essential in a woman’s diet. Dr. Maria Vandenberg, OB/GYN with Women’s Care of

Wisconsin in Appleton, says all women of childbearing age, and especially those who are planning a pregnancy in the future, should consume enough folic acid every day. She explains that folic acid can be found mostly in leafy green vegetables such as kale and spinach, orange juice and enriched grains.

“Adequate folic acid intake is very important before conception and at least 3 months afterward to potentially reduce the risk of having a fetus with a neural tube de-fect,” says Dr. Vandenberg.

2. Green vegetables and unprocessed foods are the key to optimal health.

Tori Garrow, health coach and nutritionist with Theda-Care Regional Medical Center in Appleton, says fruits and veggies help create a stronger immune system and can lead to a healthier lifespan.

“When fruits and vegetables are passed up for cookies, candy, chips or crackers, the body is missing out on nutri-ents that can keep disease or illnesses from developing,” says Garrow. “There are a host of micronutrients and phyto-chemicals that are necessary at the cellular level, and if those are not brought into the system on a daily basis, illness may occur.”

Teaching children healthy eating habits should be a top priority for parents because what children eat during their growth years has a profound effect on their later health, she explains.

“Most oftentimes children learn from what their parents do or don’t do,” she says. “So if green veggies aren’t making it to the plate every day, kids will learn to not like them.”

We always hear how important healthy eating is, but many of us may be confused and overwhelmed by all the contradictory information out there regarding what actually

is considered “healthy.” Local experts break it down for us and share six important food facts all families should know.

3. Avoid trans fats. Garrow says this man-made

chemical used in processed junk foods such as candy bars, dough-nuts and french fries has been found to promote disease.

6 by LAUREN WATERS

FOR HEALTHYFAMILIES

FOOD FACTS



“Trans fats are listed on boxes, wrappers and jars as partially hydrogenated oil,” she says. “And food manu-facturers are not required to list the quantity of trans-fat on products.”

Garrow stresses the importance of correctly reading the ingredient labels on your foods.

4. Intelligence is influenced by nutritious eating. “Omega-3 fatty acids and DHA are essential for opti-

mal brain development from the younger years all the way to the teenage years,” says Garrow. “Our brains are mostly made of fat, and having the proper ratio of ome-ga-6 fats (think vegetable oils) and omega-3 fats (think raw nuts) is important.”

She explains that too little omega-3 fats and too much saturated and trans fats in your diet could interfere with proper cellular communication, and in turn, slow your brain development. Garrow explains some examples of healthy brain food include flax seeds, sunflower seeds, sesame seeds and walnuts.

5. Rethink the protein source in your diet. “We were taught that adequate protein equals good nu-

trition and that animal products, not vegetables, are our best source of protein,” says Garrow. “However, peas, green vegetables and beans have more protein per calo-rie than meat and are also rich in phytochemicals and nutrients.”

She shares that the World Health Organization has now discovered that some red meat and processed meats are carcinogenic, meaning they have been known to cause cancer.

“While it is important to get an adequate amount of protein each day, it is what that protein is made up of that is the most important thing,” Garrow adds. “The best option for decreasing risk of disease later in life while increasing micronutrient uptake would be to choose lentils, legumes, beans and chickpeas as a pri-mary protein source.”

6. When growing your family, eat iron-enriched foods.

If you are pregnant, or planning to become pregnant, take extra care to eat healthy. Choose foods that are es-sential for you and baby.

“While pregnant, women should eat iron-enriched foods, such as almonds, avocados, dried fruits, egg yolks, fish, legumes, peaches and pears — just to name a few,” says Dr. Vandenberg. “An iron supplement should be taken between meals with orange juice. The ascorbic acid (Vitamin C) in orange juice enhances the absorption of iron.” She reveals tea, coffee and milk reduce the ab-sorption of iron. w

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Fun Finds for Foodies!

COMPLIMENTARY SIGNATURE GIFT WRAPPING


BODY skin care

the skin is the largest organ of the human body. When looking at someone, their skin is usually the first thing you notice.

“Your skin can say a lot about you,” says Dr. Todd Van Ye, FACS, Board-Certified Plastic Surgeon, at The Center of Aesthetics and

Plastic Surgery in Neenah. “The things we do or don’t do can create a dam-aged appearance to the skin.”

Dr. Victoria Negrete, Board Certified Dermatologist at Forefront Dermatol-ogy in Neenah, explains your skin is an important barrier between you and the outside world.

“Exposure to sun or toxins over time can wear out the skin — it can thin it, cause age spots, fine lines and wrinkles,” adds Dr. Van Ye. “If you don’t take care of your skin, it could lead to skin cancer or other problems less associ-ated to aesthetics.”

Jennifer Erb, RN and certified nurse injector at The Center of Aesthetics and Plastic Surgery, suggests it’s never too early or too late to take care of your

skin. Skin care requires a lifelong commitment. “The most impor-tant thing men and women can do for their skin is to make skin care a habit,” adds Dr. Van Ye.

Skin care adviceProtect skin from sun.Dr. Van Ye reveals the No. 1 way

people damage their skin is by ex-posing it to the sun. Dr. Negrete of-fers tips to protect your skin from the sun’s rays, including seeking shade, covering up and slathering on sunscreen every day before go-ing outdoors.

SKINCARE

BA

SIC

TIPS AND TREATMENTS


by JENNIFER HOGELAND

“Sun protection forms the foun-dation of every skin care plan, es-pecially for anti-aging,” adds Dr. Negrete. “Ultraviolet rays make our skin age more quickly.”

Cleanse and moisturize.Dr. Negrete explains how you

wash your face can affect your ap-pearance.

“For best results, you want to wash with warm water and a mild cleanser rather than soap. Use your hands, not a washcloth,” she adds.

As for selecting cleansers, Dr. Van Ye says, “If you have oily skin, treat the oil. If you have acne, do some-thing that will take care of the bac-terial growth. If you have dry skin, keep it moisturized.”

“As we age, skin becomes drier. Fine lines and wrinkles appear,” adds Dr. Negrete. “Moisturizer traps water in our skin, giving it a more youthful appearance. For best results, use a facial moisturizer, body moisturizer and lip balm. I

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Skin cancer is the most common of all cancers, afflicting more than two million Americans each year. Skin cancers found and removed early are almost always curable. If you spot anything suspicious, see a board-certified dermatologist.

Melanoma is a cancer that begins in the melanocytes. Other names for this cancer include malignant melanoma and cutaneous melanoma. Most melanoma cells still make melanin, so melanoma tumors are usually brown or black. But some melanomas do not make melanin and can

appear pink, tan, or even white.Melanomas can develop anywhere on the skin, but they are more likely to start on the trunk (chest and back) in men and on the legs in women. The neck and face are other common sites.Having darkly pigmented skin lowers your risk of melanoma at these more common sites, but anyone can develop this cancer on the palms of the hands, soles of the feet, and under the nails. Melanomas in these areas account for more than half of all melanomas in African Americans but fewer than 1 in 10 melanomas in whites.

Melanomas can also form in other parts of your body such as the eyes, mouth, genitals, and anal area, but these are much less common than melanoma of the skin.

to keep cancer off your backwear the ribbon that is black.

MAY IS MELANOMA AND SKIN CANCER AWARENESS.

prefer moisturizers that contain ceramides — fatty acids that are depleted in dry skin — and/or hyaluronic acid, which is an excellent moisturizer.”

Exfoliate.As we age, the skin becomes more sluggish and dry looking. Erb recom-

mends exfoliating. “In general, it is good for people to have some sort of exfoliating products

or exfoliating procedures to keep the skin cells and the layers of skin turning over faster,” she says.

Common conditions and treatmentsWhile basic skin care happens at home, many women seek professional

help for the larger matters. Dr. Van Ye explains one of the most common skin care complaints women have when they come into his office are the fine lines and wrinkles that have appeared over the years. Women also make ap-pointments with dermatologists or skin experts for a variety of issues, such as acne, rosacea, red spots, age spots and spider veins.

There are a variety of treatment options available to handle skin concerns, beginning with basic exfoliating to the more aggressive laser resurfacing pro-cedures and everything in-between, including facials, peels and microderm-abrasion. “Usually the more aggressive the treatment, the more down time you may need,” warns Erb.

No two skin conditions or skin care needs are the same. “Consultations are important because there isn’t a simple solution that works for everyone,” adds Dr. Van Ye. “Find someone with experience — someone willing to rec-ommend a procedure and explain how it is going to benefit you.” w SKIN

CARE


HEALTH eating disorders

According to the National Eating Disorders Association, an estimated 20 million women and 10 million men in the United States suffer from a clini-cally significant eating disorder at some point in their life. Needless to say, it’s a common problem — but a delicate one to discuss.

When most people think of eating disorders, two main ones likely spring to mind — anorexia nervosa and bulimia nervosa. Anorexia involves strictly limiting the food intake and a refusal to eat certain foods. In contrast, bulimia is characterized by the increased intake of foods in large quantities (known as binge eating), and the trips to the bathroom soon after eating to purge what was consumed.

However, just because those disorders are the most talked about doesn’t mean they’re the only eating disorders to exist. Others like eating food but spitting it out before it’s swallowed (rumination disorder), the eating of non-food items like paper and ice (pica, and excessive overeating (binge-eating disorder) are also problematic.

There isn’t one specific known cause for eating disorders, as they can result from numerous different biological, familial and emotional issues. “Causes truly vary from person to person, as we’re all unique. For some, it’s a coping tool to deal with life transitions and stress, and for others it’s more biologi-cal — they have a gene that predisposes them to an eating disorder,” explains Brenda Velissaris, clinical director at Evolve Center for Healing Eating Disor-ders in Appleton. Other causes can include a desire for perfection, a need to create a sense of control over one’s life and a history of hearing critiques about

one’s weight.Treatments also vary greatly, de-

pending on the type and severity of a specific disorder. There are outpa-tient programs where patients meet with a counselor and dietitian on a regular schedule, and there are also more restrictive inpatient programs, which include a hospital stay due to medical reasons. Ultimately, a patient’s treatment team — typical-ly consisting of a doctor, counselor and dietitians — are the ones to make the call on what type of treat-ment is needed.

“At Prevea Health, we have found that a family-based treatment ap-proach has worked best,” shares Lisa Schubring, licensed massage and family therapist at Prevea Be-havioral Care in Green Bay. Using this method, the patient and all fam-ily members who live with or offer

UNDERSTANDINGAND OVERCOMING

EATINGDISORDERSF

ood. It’s an important part of your daily life. And most of us make an effort to maintain de-cent diets and a somewhat healthy relation-ship with it. But, for others, managing that dy-namic isn’t quite so easy.

by KAT BOOGAARD


significant support to the patient attend the sessions. Throughout the program, therapists also work closely with the patient’s physician to address any physical conditions or concerns that may arise.

Of course, the health concerns resulting from eating disorders can be abundant. Ranging from loss of bone mass, infertility and heart con-cerns to digestive issues, neurologi-cal problems, and even death, eat-ing disorders can have serious and dire consequences.

So, it’s crucial for those who are dealing with eating disorders to get the help they need. If you’re cur-rently coping with these struggles yourself, it’s imperative that you reach out. “Eating disorders are treatable and people can get to full recovery, so don’t lose hope,” says Velissaris. “Begin with being honest with yourself about what is going on, surround yourself with support-ive friends, family and profession-als, make a commitment to recov-ery and treat yourself like you love yourself.”

However, if you suspect that a loved one is dealing with an eating disorder, it’s time for you to reach out and have that uncomfortable conversation. “Express your con-cerns in a gentle, but direct way,” instructs Schubring. Do your re-search, find resources and then ask the person to attend therapy. You can even offer to attend sessions and support them, but you don’t want to be overbearing. “Go with them and be supportive, but don’t hover over them either,” Velissaris warns. “It’s their recovery, so they have to take ownership of it.”

Overcoming an eating disorder definitely isn’t easy, but it’s abso-lutely necessary for maintaining good health and a positive relation-ship with your diet. Schubring con-cludes, “Food should be enjoyed, not obsessed over.” w


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Thrivent Financial representatives are licensed insurance agents/producers of Thrivent Financial, the marketing name for Thrivent Financial for Lutherans, Appleton, WI. They are also registered representatives of Thrivent Investment Management Inc., 625 Fourth Ave. S., Minneapolis, MN 55415. For additional important information, visit Thrivent.com/disclosures.

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Participants and sponsors of the 2016 Go Red Challenge were asked to submit blog entries throughout the 12-week program. Doug Van Iten from Pro Fitness, Inc. submitted an entry on mindful eating.

“I would like to take this time to talk about a topic that has received a lot of attention over the past few years: mindful eating.

In a nutshell, mindful eating is the practice of paying close attention to not only what we are eating,

Go Red ChallengeWords of Wisdom

but also the why, when, where, how much, etc. The practice of mindful eating has the potential to help you understand why you may be craving a certain food item, helping you make a better choice before it is too late and give you a sense of control over your food selections that will assist you in your weight loss goal.

I typically have clients create a food journal for a one-week period, and then discuss with them the food choices that were made. We try to get an understanding of all the influences that may have been involved with their particular choices, such as attending a birthday party, dinner with friends, stressful day at work or just watching a movie at home. Mindful eating helps


us recognize the social cues or triggers that influence us to eat certain foods that may not be allowing us to lose weight. The best practice to employ when presented with an “unhealthy” food option is to take a few seconds to ask yourself a few questions:

• Am I hungry for this food item? • Will this nourish my body with vitamins and minerals? • What else did I eat today? • How am I going to balance my calories if I eat this? • Will this satisfy my short- term craving or will it sabotage my long-term goal?

Take a moment to practice some mindful eating techniques and you will foster a healthy and happier relationship with the food we eat. And your

body will thank you for it!”

To read the challengers’ blog entries and advice from other Go Red Challenge sponsors, visithttps://2016greenbaygoredchallengers.wordpress.com/.

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What is yours?

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2016_GBay+FoxC_GRFWAds6.75x4.375.indd 2 4/12/2016 2:13:24 PM

COVER Nicole DeFranza and Kristen Sickler

loveFOR THE

offoodRESTAURANT OWNERSNICOLE DEFRANZA AND KRISTEN SICKLER



COVER PHOTOGRAPHY BY ASHLEY SCHMIT AND DEBBIE DAANEN, DEBBIE DAANEN PHOTOGRAPHY, APPLETON.HAIR ARTIST: STEPHANIE PFANKUCH, SALON AURA, NEENAH.MAKEUP ARTIST: COURTNEY GLENNON, SALON AURA, NEENAH.PHOTO TAKEN AT CARMELLA’S, AN ITALIAN BISTRO, APPLETON.

foodWWW.MYWOMENMAGAZINE.COM 19

Walk into Carmella’s, an Italian bistro, in Appleton and the photos on the left that showcase the DeFranza fam-ily are sure to catch your eye. Sisters Nicole DeFranza, 43, and Kristen

Sickler, 41, were surrounded by food and family growing up. Their passion, and the support of their parents, inspired the women to open not one but two restaurants. They explain they’re honored to share a part of themselves with every guest that walks through the door.


A family businessDeFranza and Sickler grew up in New York. Their parents settled there to

run the family restaurant that had opened in the early 1920s. Their grand-mother, Carmella, taught their father, Larry, how to prepare the family’s Ital-ian recipes.

The girls were essentially born into the business. They lived above the fam-ily restaurant and spent their summer afternoons peeling garlic with their grandmother. As they got older, the sisters bused tables. They continued to grow and help with the demands of the restaurant.

When DeFranza and Sickler went off to college, their parents were ready for a change. They sold the restaurant; a job opportunity brought the couple to Wisconsin. “Since my mother was from here originally, they thought it would be nice for her to be closer to her family, which she had been away from for so long,” adds Sickler.

The sisters did their own thing for a few years, traveling and work-ing in a variety of restaurants, cof-fee shops and wine bars across the country, before the desire to be near family prompted the women to move to Wisconsin.

They opened and ran Luna Ital-ian Restaurant in downtown Neen-ah with their father. The trio estab-lished themselves through Luna, but the location wasn’t the right fit. The restaurant closed. A few years later, in the heart of the recession,

Nicole DeFranza and Kristen Sickler

Sisters Nicole DeFranza (left) and Kristen Sickler.


an opportunity to open a new res-taurant presented itself.

“Our dad is very driven and he’s a dreamer. He said, ‘You shouldn’t pass up this opportunity. You are going to have successes and fail-ures in life and you’ll never know unless you’ll try,’” says Sickler.

DeFranza and Sickler took his advice. In November 2009 they opened Carmella’s, an Italian bis-tro — named to honor their grand-mother — on Casaloma Drive in Appleton.

Carmella’s was born, SAP to followWhile the sisters were hesitant to open a restaurant in a strip mall, they

were determined to create an atmosphere that transported guests to a differ-ent place.

“Our philosophy was let’s bring our guests in and make them feel like they are at our home,” says DeFranza. “Growing up in the family restaurant, we understood at a young age how it felt to make people happy. For us, it was through food.”

The menu features family recipes that have been perfected over time. The menu is the same all day with updates made seasonally.

Carmella’s is very personal to DeFranza and Sickler. “This is the way we grew up. This is what we ate growing up. It has so much history,” says Sick-ler. SAP Brunch, Brown Bag & Bakery became an extension of who they are.

The entrepreneurs identified the need for a brunch spot in Appleton. When space opened up within the same strip mall as Carmella’s, the sisters took another leap of faith. They opened SAP in May 2014.

“We knew it would be hard, we’d have to let go of a lot because we are now taking care of double, but we are very fortunate to have grown a team of managers and staff that understand what we are trying to do,” adds Sickler.

The concept behind SAP was to offer great food, made-to-order, local and organic when possible. The menu includes breakfast, lunch and larger en-trees available all day; SAP features a coffee bar and a wide selection of beer and wine.

The sisters admit they’ve 1540 Lyon Drive, Neenah • 920.727.4946

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OUR PHILOSOPHY WAS LET’S BRING OUR GUESTS IN AND MAKE THEM FEEL LIKE THEY ARE AT OUR HOME. GROWING UP IN THE FAMILY RESTAURANT, WE UNDER-STOOD AT A YOUNG AGE HOW IT FELT TO MAKE PEOPLE HAPPY. FOR US,IT WAS THROUGH FOOD.

˛˛

˛˛

— NICOLE DEFRANZA


CONTINUED ON PAGE 37

considered opening additional lo-cations, but now’s not the time. De-Franza suggests SAP would be the easier of the two to replicate in a different city.

In addition to running the res-taurants, the family has embarked on additional endeavors. They’ve bottled up the tasty Carmella’s sauce, which can now be found on store shelves in over 100 locations throughout Wisconsin and Illinois. They are looking to expand further.

Catering has also become an im-portant part of their business. They host events in a side room at Car-mella’s and cater many off-premise events.

Divide and conquerTo be most efficient, and to play

to their strengths, DeFranza and Sickler have split up the business responsibilities.

DeFranza handles the office tasks, including creating the schedule for their 120 employees. She an-swers every email that comes in. “I am also the wine girl and I take care of everything that goes on the menus,” adds DeFranza.

Sickler handles the catering re-quests. She is constantly creating menus, talking to the chefs and co-ordinating and planning parties.

Both spend some time on the floor, greeting customers and mak-ing sure everything in the front of the house is running smoothly.

The days can be long, but De-Franza and Sickler both have kids

waiting for them at home. While juggling business ownership and a family could be a challenge, the two have developed a system to make time at home a priority.

“I think life was really crazy for a number of years but we’ve been fortunate to work into a schedule that we can be home with our families at night,” says Sickler. “We’ve had to adjust so it works for them first and then for here, and it does.”

While not everyone could work with their family, DeFranza and Sickler wouldn’t have it any other way.

“We are a crazy family that likes to be together a lot. I couldn’t be hap-pier coming into work every day and working with the people I love most, although we have good days and bad days like everyone else,” adds Sickler.

She explains there are moments when they want to scream at each oth-er, but the next minute they find themselves complimenting the other how great they look that day.

DeFranza adds, “It’s hard sometimes be-cause you can so easily say how you are feel-ing or act inappropriately because you know there is always that love.”

As business owners, it’s difficult to leave work at work. “We are open seven days a week, so it’s like we never get to shut that part of our brains off,” says DeFranza. When the conversation at get-togethers turns to restau-rant matters, Sickler’s children are quick to remind them it’s family time.

Giving backDeFranza and Sickler feel fortunate to have

built a strong following so they’re happy to give back to the community. They do this by making donations to charitable organizations large and small. “We choose not to focus on one or two specific; we would rather give to all,” says DeFranza.

In addition to giving gift cards or a dining experience, the sisters strive to make an im-pact on the community by supporting fellow small business owners. DeFranza says, “A lot

Nicole DeFranza and Kristen Sickler

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Up Close and Personal

Tell me about your family.I have a 3-year-old son, Jackson.

What do you like to do in your free time?I like to spend time with my son and my family. I also love going to museums and parks, traveling and going to new restaurants.

What is something few people know about you?I was a teacher for two years. I also lived in Manhattan, London and San Francisco — three amazing cities.

What type of books do you like to read?I love different stories about people and families. I enjoy

funny things, too. Some of my favorite authors are Shel Silverstein, Carl Hiaasen and David Sedaris.

Do you like to travel?I love to travel. Kristen and I have always

both been able to and been brave enough to go. We took a trip to Europe together. Italy is probably one of my favorite places on the planet.

What is your favorite item on the menu at Carmella’s?

Scarpariello. We make it with chicken, sausage,

hot peppers and a lemon and white

wine sauce. It’s delicious!

NICOLE DEFRANZA

Tell me about your family.My husband, Josh, and I have two children. Owen, 11, and Fiona, 9. Josh is a chef at SAP.

What do you like to do in your free time?Anything with my babes — they are the loves of my life. We love the outdoors, hiking, kayaking and traveling.

What is something few people know about you?I’m an aspiring children’s book author.

What type of books do you like to read?Travel/adventure; my favorite is the Outlander series.

What is your favorite movie?Chocolat.

Do you like to travel?We love to travel the country. I’ve made a vow that my children will see one national park a year. Since I made that promise, we’ve been to seven or eight. My dream is to take them to Italy, Australia and New Zealand.

What is your favorite dish?I love pasta! Every Sunday, my dad would make rigatoni with our marinara sauce, Romano cheese and meatballs for dinner. It brings back so many memories — the smells and the flavor.

KRISTEN SICKLER

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Visit Tour Taste. .

Getting away doesn’t have to mean traveling far — it can be as simple as visiting the vineyard and winery in your own backyard, Parallel 44 Vineyard & Winery, where our focus is on making award-winning wines that truly represent our region from grape to glass. Parallel 44 started with its vineyard in 2006, planting cold-climate grapes which were new to the world of wine both in name and in flavor. Our passion is taking these locally grown grapes and crafting them into award-winning wines that burst with fruit flavors and finish smooth and silky. This passion has been rewarded with many of our wines, including our Bubbler, LaCrescent and Petite Pearl, winning Best Wisconsin Wine Awards in 2014 and 2015.

Experiencing our wines is just a short drive out of town. When you arrive, the view of our vineyard will transport you to another world, where the peaceful breeze and beautiful rows of vines stretch across the landscape. During your visit, you will be immersed in the world of wine as you stroll our vineyard or take one of our guided tours to touch, smell and taste our grapes and the award-winning wines these grapes produce.

In our tasting room, explore your tastes by sampling our made from Wisconsin grapes wines. These grapes have names like LaCrescent, Frontenac, Marechal Foch and St.

Pepin, which might be new, but the flavors of our wines is what you’ll remember. Whether you are looking to spend an afternoon relaxing on our vineyard-view patio, taking our guided winery tour or strolling our vineyard while sampling our wines, a visit to Parallel 44 Vineyard & Winery is sure to please. We look forward to seeing you soon!

Courtesy of Parallel 44 Vineyard & Winery. Written by Maria Milano, owner of Parallel 44 Vineyard & Winery.


MIND wine

With a vast spectrum of wines to choose from, choosing a bottle of wine can be intimidating. Many people tend to stick to the tried and true, but you

may be missing out on some-thing you would really en-joy. Discover something new — area winery owners of-fer three tips for selecting a great bottle of wine.


3TIPS FOR SELECTINGA GREAT BOTTLE OF

wine


32

1Consider how will the wine be consumed — by the glass or as part of a meal.

While preferred taste can be your guide when selecting wines to drink by the glass — sweet, dry, red, white, fruity, oaky — a little more thought needs to go into purchasing a bottle to serve with food.

“Food is a big factor when select-ing a bottle of wine,” says Tim Abel,

owner at LedgeStone Vine-yards in Greenleaf. “The

wine helps the food and the food helps

the wine.”

Andrea DeBaker, co-owner at Trout Springs Winery in Greenleaf, suggests se-lecting a full-bodied variety or a more tannic red to enjoy with a meal. “Generally your sweeter wines aren’t going to work as well with more savory foods. You are going to want to drink a drier wine with your food,” she adds. DeBaker explains white wines have a slightly higher acidity, so they pair nicely with a creamy cheese because the fattiness of the cheese counteracts with the acidity of the wine.

Do you prefer red or white?When pursuing the liquor store or visiting a local winery to pick up a great bottle

of wine, the options seem endless. Abel explains by answering, “Do you like red or white?” you have a basic starting point. As a dry wine winery, he is able to point guests to something in their desired category.

“People often come in and say they like a Merlot or Cabernet and I can guide them to a wine that we make that might be similar,” says Abel. “Many will also come in and try a dry wine and like it — I always encourage people to go outside their sweet wine portfolio and try something different.”

Play it safe when buying for a hostess.If giving a bottle of wine as a gift or to bring

to a gathering, DeBaker suggests playing it safe with a variety that is off-dry or semi-dry. She adds, “If you don’t know what they are going to be serving, an off-dry or semi-dry is a fairly safe bet because it goes with pretty much everything.” w

Shopping for a bottle of wine or ordering a glass at a fancy restaurant can be intimidating, especially if you aren’t a connois-seur. Next time you’re out, correctly pronounce wine names with this handy guide.

*Note – the stressed syllable is in bold.

Quick Guideto WinePronunciation

Auslese ouse-lay-sehBeaujolais boh-jhoe-layBourgogne boor-guh-nyuhBrut bruteBurgundy bur-gun-deeCabernet Sauvignon cab-er-nay saw-vee-nyonChardonnay shar-dohn-nayGewürztraminer geh-vairtz-trah-mee-nerHaut-Brion oh-bree-ohnMerlot mer-lohMeursault muhr-soMoët moh-ettMontrachet mon-rah-shayMuscadet moos-cah-dayMuscat moos-cahtPinot Bianco pee-noh bee ahn cohPinot Grigio pee-noh gree-joePinot Noir pee-noh nwahrRiesling reese-lingRosé roe-zaySauvignon Blanc saw-veen-yon-blanSyrah see-rahZinfandel zin-fun-dell

Resources: Wine for Dummies guide and the Wine Tasting Network.

MIND your money

FINANCIALPLANNING

QUESTIONS TO ASK TO ACHIEVE YOUR FINANCIAL GOALS



Financial advisors help clients save, invest and grow their money. Talk-ing with an advisor about your finances requires asking some important questions. Here are examples of some questions often overlooked when choosing and working with an advisor.

The first question is: How can I find an advisor that I feel comfort-able with and trust?

“Ask your friends if they have a financial advisor or look in local publications or online,” says Sue Prince, financial advisor with In-vestment Planners, Inc. in Neenah. “It is important to find the right fit — someone you can talk with about sensitive things, and you are confident has your best interests in mind. Take the time to review the websites, and meet with more than one to find that right fit.”

It is also important to ask: What is your advisor’s personal mindset about money?

Janelle J. Fuhrmann, managing partner at Thrivent Financial for

East Wisconsin and the upper peninsula of Michigan region, recommends considering your primary goals. Some people want to accumulate a lot of money, others want to keep their loved ones secure, others want to leave a legacy. “It’s important that your advisor’s viewpoint align with your personal values,” says Fuhrmann. “Being aligned with your advisor’s money view-point will foster mutual trust and commitment between both parties and help to achieve the desired outcome of a productive partnership between you and your financial professional.”

Once you have selected an advisor, Christine Rondeau, financial advisor with Investment Planners, Inc. recommends establishing and defining the client/planner relationship. Ask: How often will we be meeting? What type of communication can I expect? How do you get paid?

Next, gather data and share goals. “Your advisor or planner cannot help you if you don’t share all that you have going on,” says Rondeau. “You need to consider all aspects of your financial life including income, debt, retire-ment savings, college planning, possible inheritance and more. Sharing your taxes is also a window into your financial life. Many people don’t realize this is something that your advisor should be asking you to look at.”

Once the information has been gathered, the advisor will develop and present a recommen-dation and a plan will be laid out, explains Rondeau. After that, you will be implementing the recommendations and taking steps to help you achieve your financial goals.

If retirement is just around the corner, think about how you are going to feel when you are no longer adding money to the accounts, but are now spending it. “That shift makes a big emotional difference to some people,” says Prince. “Investing is often more about emo-tions than money.”

She recommends asking yourself: Is travel on my wish list? What about children and grandchildren? In what ways do you want to help them, or what sort of legacy do you want to leave?

As time goes by, you and your advisor should monitor the plan and see how it’s working for you. Keep in mind: What changes have hap-pened in your life that you need to share with your advisor? Has there been a birth, job change or divorce? Keep in touch with your advisor to keep the plan updated. With a little bit of planning, and finding answers to your questions, your financial goals are well within reach. w

by KATIE ELLINGSON

QUESTIONS TO ASK TO ACHIEVE YOUR FINANCIAL GOALS

ASPIRE to your health

by EMILY BOWLES

forget winter’s resolutions — it’s time to spring clean your body and mind by adding a few quality supplements to your routine. Local experts offer advice about how the right supplements, paired with healthy food choices and an overall wellness

program, can tip the scales in your favor.

Eat the rainbow, enjoy the sunshine and then shop for supple-ments

Debra Lemerond from Terry Naturally in Green Bay advises people to choose real foods first. “Many people aren’t getting the nutrients they need from food sources alone,” she says. “We all have times when we don’t eat as well as we should due to busy schedules or simply because we don’t have access to healthy options, but there are many reasons to take supplements.”

SafeSupplementsfor health and longevity



We always believe that food is step one. You can’t expect to eat junk and take a supplement and it will fix everything.

˛˛

˛˛Cindy Weinfurter, co-owner of the Free Market in Appleton, agrees.

“We always believe that food is step one,” adds Weinfurter. “You can’t expect to eat junk and take a supplement and it will fix every-thing.”

Lemerond recommends add-ing salmon to the diet for omega-3 fatty acids; pomegranate, blackber-ries and raspberries for protective compounds that support vision, blood pressure and healthy breast and prostate cells; and cruciferous vegetables along with fermented cabbage to provide prebiotic and probiotic factors that help the di-gestive and immune systems.

Sunshine, exercise, medita-tion and other healthy habits can help these foods deliver their benefits while enhancing your quality of life.

“Once you develop a balanced regimen and fuel your body with healthy foods, you can select

supplements that fill gaps and address issues like malab-sorption,” says Weinfurter.

“Unfortunately, even with the best of intentions, most people’s diet lack impor-tant nutrients for optimal health,” adds Theresa Groskopp, president of

Natural Healthy Concepts in Appleton.

“Stress, prescription medications, and an excess of sugar and processed foods deplete vitamins and minerals from the body,” says Groskopp.

Supplements to try — and whyWhen internal and external factors conspire against health, there are a few

supplements that can give you an extra edge in the fight against aging and ill health.

According to Lemerond, “There are definitely supplements that anyone could and probably should use.”

Lemerond’s arsenal for wellness warriors includes Curamin®, omega-3s and BCM95®+OPC™.

“Curamin® is great for pain relief, especially for active individuals and those dealing with chronic pain,” says Lemerond, “and an omega-3s supple-ment can help people get the benefits of fatty fish without eating three serv-ings of salmon each week.”

Her third pick, BCM95®+OPC™, combines Curcumin with grape seed extract in a formula that’s highly absorbable and anti-inflammatory. “While curry with turmeric can be good for you, it can’t provide the therapeutic lev-els of curcumin that BCM95+OPC can,” explains Lemerond.

Groskopp’s supplement superstars include a good multivitamin and min-eral, a probiotic and vitamin D3.

“The Vitamin D council has shown from many studies that post-meno-pausal women with lower levels of vitamin D are at greater risk for breast cancer compared to women with higher vitamin D levels,” notes Groskopp. “Plus a study from Oxford University shows that vitamin D3 supplementa-tion reduces risk of premature death by 11%.”

Arm yourself with knowledgeLemerond has noticed that many people are uncertain about asking ques-

tions about improving their health. “Many people are not sure about what questions to ask, or they’ve tried

supplements in the past with unfavorable results,” Lemerond says, “but we believe in engaging with customers in ways that put them at ease and make them feel healthy.”

This spring and summer, bring your body into balance by combining fun outdoor activities and fresh seasonal produce with a healthy supplement routine. Who knows? You might just feel better in 2016 than you did when you were 16 years old. w


jane Lynch is an actress, singer and co-median, most known for her roles in Glee and The 40-Year-Old Virgin, al-though she has appeared in dozens of television shows and movies and per-

formed for countless audiences throughout her career. Lynch kindly spoke to Women magazine, offering a window into her world.

And, don’t miss seeing Lynch on stage at the Fox Cities Performing Arts Center on May 5 for her “See Jane Sing” cabaret-style com-edy show.

Q: What inspired you to become an actress/singer/comedian?

A: I don’t know if anyone can ever pinpoint where their nature comes from. I was wired this way and I found I was happiest doing those things — acting, singing and doing comedy — and I was fortunate to make it a career.

WITH

SPIRIT personality

q&aJANE LYNCH


32

33

Q: What came first — the acting, singing or comedy? A: I would say it all collided. I’ve been doing all of

them the whole time. There were times I was just doing acting, and there were times I was just doing sketch comedy and now I’m doing the cabaret show. I don’t know what came first, the chicken or the egg.

Q: When did you get your first big break? A: I don’t really step outside of my life and look

at where it all changed. I would say the Christopher Guest movies probably helped people to know my name and of course Glee was such a big hit that I be-gan to get recognized, but I’ve been doing this for a long time and loving it for a long time.

Q: What have been a few significant stepping stones in your career?

A: Probably doing The 40-Year-Old Virgin with Judd Apatow and Steve Carell — that was something really wonderful. I got to work with a bunch of really funny people, we improvised the whole thing and it was a great script as well. I went on to do Talladega Nights from there and have been doing comedy movies ever since.

Q: What can the audience at the Fox Cities Perform-ing Arts Center on May 5 expect from “See Jane Sing”?

A: It is an hour show with a five-piece band and we have a bunch of music styles, everything from Irving Berlin and Nicki Minaj to 1940s harmony. It is funny and fast-paced. Our tour through the Midwest is the precursor to a big tour we are doing in June and then we will retire the show.

Q: What advice, if any, would you give a younger Jane?

A: I would say go with the flow — know that the thing right in front of you is probably right where you are supposed to be. Don’t worry about things like stepping stones and what is this going to lead to.

Q: What’s next for you? What do you think the future has in store for you?

A: I just take it as it comes. I don’t have any plans. I love being planted in the present and see what re-veals itself.

WWW.MYWOMENMAGAZINE.COM

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APPLETON Sunday, April 24

DE PERE Sunday, April 24

FOND DU LAC Saturday, May 7

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m a g a z i n e

SPIRIT entertaining

S P R I N Gappetizersfrom area chefs

Provided by Carmella’s, an Italian bistro, Appleton

Ingredients:1 lb fresh PEI Mussels (or any variety you like)3 oz spicy Italian sausage9 oz Carmella's Marinara' (can be purchased at Carmella’s in Appleton or at over 100 retail locations throughout Wisconsin and Illinois)1 t fresh chopped parsleySalt & pepper to taste

Process:Place mussels, sausage and marinara in a medium sauce pan.

Heat over medium-high heat until mussels are completely open, stirring occasionally.

Add salt and pepper to taste.

Transfer to serving bowl and sprinkle with parsley.

Serve with warm crusty bread of choice.

Carmella’s, an Italian bistro, features dishes that have been perfected over time. They take the utmost care in selecting fresh, quality ingredients, sourcing locally grown and made products, supporting area artisan cheese makers, farmers, bakeries and family-run meat markets. The menu is the same all day with updates made seasonally. Carmella’s also offers an extensive selection of high quality wine and beer.

Prince Edward Island Mussels


Provided by Rye Restaurant, Appleton

Ingredients:1 T canola or vegetable oil6 peeled jumbo asparagus12 marcona almonds

1 T minced shallot1 T sliced garlic

4 heirloom grape or cherry tomatoes, cut in half3 T butter

1 T chopped parsley¼ cup panko or dried bread crumbsJuice of ½ lemon1 T fresh grated parmigiana-reggianoSalt & pepper

Process:Sauté asparagus with canola oil in large sauté pan on med-high heat.

Once asparagus has turned golden brown on two sides, add marcona almonds, shallot and garlic. Keeping your shallot and garlic in constant motion, lightly cook for about 30 seconds or until shallots start to become translucent.

Add in your butter, parsley and heirloom tomatoes (for softer tomatoes, add in the previous step), keeping pan in constant motion, allow your butter to melt and slightly brown.

Remove pan from heat, squeeze lemon juice and stir in bread crumbs to absorb all the liquid. Salt and pepper to taste.

Garnish plated dish with parmigiana-reggiano.

Rye Restaurant focuses on fresh, local and organic whenever possible. Everything that comes out of the kitchen is made from scratch, from the dressings to the ice cream. Vegetables and fruits and hand-picked from their garden in Suamico; Rye makes their own sausages and bread. The menu changes daily to reflect the season and the mood of head chef Nick Morse.

from area chefs

Spring and get-togethers go hand-in-hand. Impress guests at your next gathering with an unforgettable appetizer. Area chefs generously shared one of their favorite recipes.

Sautéed Asparagus & Tomato Salad with Brown Butter Crumb

phot

o by

Har

le P

hoto

grap

hy


36

Shannon Attreed and Mimi FogartyKristine Newhouse and Maria Young

Kelli Clussman and Susan Vanden Heuvel

Sue Lamers and Kailey Gerber

Michelle Jankowski and Jaimie Harvey

Kathy Peotter and Suzanne Klingemann Toni Grosskopf and Kay Abel

Becky Schmalz and Anna Anderson

Dawn Christiansen and Kristine Newhouse

Cindy Wetzel and Cathy Jo Keeley

Bre Vander Velden and Stephanie Brunmeier

Kristine Newhouse, Maria Young, and Kim Baehman

Aubrey Immel and Lyssa King

Heather Wessley and Amanda Betts

Traci Erbrecht, Greg Otis, Jennifer Stephany, KarieMindock, Djuanna Hugdahl and Anne Wiegman

First Thursday Women’sNetworking met at The Clubhouse Sports Pub in Appleton on Apr. 7.

Femfessionals met at the Appleton Yacht Club on Mar. 23.

ADI Annual Awards Celebration at the Radisson Paper Valley Hotel on Mar. 15.

People and events from

ARµUNDTµWN

Green Bay to Fond du Lac



Joe and Katherine Cruickshank

Dr. Norris and Dr. Maame Yaa Norman

Kathy and Paul Kolell

Ashley Schmit and Debbie Daanen

Mary Dinkler and Tyler Skenandore

Debbie Hass and Mary Simonis

Djuanna Hugdahl, Carol Leeand Anne Wiegmann

Dr. Yaw and Gifty Berko

Libby Kapocius, Lexi Asare and Rachel Charniak

Mary Schmidt and Amy Flanders

Motown — The Musical opened at the Fox Cities PAC on Apr. 5.

Vintage in the Valley, sponsored by the Boys and Girls Clubs of the Fox Valley, was held on Mar. 19at the Radisson PaperValley Hotel in Appleton.

of what we serve is made by local businesses — artisan cheese mak-ers from Wisconsin, farmers down the road, bakeries around the block and family-run meat markets.”

Sickler explains they’re passion-ate about sustainability and keep-ing it local. The two were on the forefront of bringing the local food movement to Appleton. She adds, “We were able to support so many businesses and to help people think more about what is available here than they had in the past.”

Opportunities aheadWhen looking forward, DeFranza

and Sickler reveal they have their hands full with Carmella’s and SAP, so they likely won’t be opening any restaurants soon, although they do have hopes of growing the sauce and the catering sides of the busi-ness. The sisters are also branching out by doing some consulting.

“We can help with the opening of a new restaurant or we can go into an existing restaurant and identify the things we see as good or bad or that need work,” says DeFranza.

“When you’ve been in the busi-ness your whole life you become uber-critical,” adds Sickler. “Nicole and I notice and obsess over differ-ent things, which is what makes us a really great team. We are very alike and very different at the same time.”

While DeFranza and Sickler have poured their heart into their busi-nesses, they had a list of people they wanted to thank for their suc-cess. “The community had made this feel like our home away from home. People have been so sup-portive, kind and generous,” says Sickler. “We want to give kudos to our staff, because we wouldn’t be here without them. And, we have to thank our mother and father — they are the reason all of this is happening. My dad works his tail off to make sure his daughters have a good future. Everything he has done was for us to have a better life.” w

FOR THE LOVE OF FOOD | CONTINUED FROM PAGE 22

Women magazine, 1835 E. Edgewood Dr., Suite 105 #26, Appleton, WI 54913-9325.

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recipe

Calories 290Calories from fat 20 Total Fat 2 g Saturated fat 0.5 g Trans fat 0 gCholesterol 5 mgSodium 70 mgTotal Carbohydrate 62 gDietary fiber 4 gSugars 43 gProtien 8 g

Recipe by Roberta L. Duyff, MS, RD, FADA, CFCSProvided by eatright.org.

Nutrition Analysis (per serving)Serves 2.

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Ingredients

6 ounces passion fruit, guava, or other fruit-flavored fat-free yogurt *1 medium chopped mango**1 small banana**1/3 cup uncooked, rolled oats2 tsp. grated fresh ginger1/2 cup pineapple or orange juice1/2 cup fat-free milk

tropical fruit-yogurt smoothie Directions

Put yogurt, mango, banana, oats and ginger in a blender jar. Add juice and milk.

Whirl in the blender for about 30 seconds, or until mixture is smooth.

If the smoothie is too thick, add juice or milk to desired consistency.

Cooking Notes

* If using Greek yogurt, you might add more juice or milk. Another option: For less sugars, use plain, fat-free yogurt and sweeten with additional fruit if desired.

** Substitute 1 cup of any tropical fruit — or any fresh, frozen or canned fruit you have on hand.


As a quick breakfast, satisfying snack, or drinkable dessert, a tropical fruit-yogurt smoothie is quick, nourishing and flavorful. Whether made with mango, guava, passion fruit, starfruit or other fruit from the tropics, smoothies are easy ways to enjoy the flavors of vitamin C-rich fruit and the calcium-rich goodness of yogurt. Adding quick oats not only adds thickness, but helps you feel full a bit longer.

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