real food

   spring

 2007 

  

  

  

  

  

  

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purchases

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help support

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35 simple, seasonal & sensational recipes

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

spring 2007

www.sendiksmarket.com real food �

Sendik’s Food Market

Now 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 our annual weeklong spring Anniversary Sale. The celebra-tion begins April 19, which marks the sym-bolic opening of our four stores, and is fairly close to the actual openings of two of our stores. It’s hard to believe that only a few years ago we opened, almost simultaneously, our Wauwatosa and Mequon stores in March and April of 2004. My, how time flies!

This issue of Sendik’s Real Food is again full of delectable recipes to entice and moti-vate as you begin to think of spring. As part of our commitment to the new year, we have again highlighted some of the items and people that truly make Sendik’s your family-owned neighborhood grocery store.

Many of our shoppers have special dietary needs, and we do our best, every day, to help make their shopping experience easier. Recently, many of our customers have come to us regarding issues of gluten intolerance, or celiac disease. We have responded, and our staff dietitian, Colleen Kristbaum, has prepared a list of all the gluten-free products we carry, which is available in the stores and on our website. For this issue, Colleen has written an excellent article about this dietary concern, how to identify it, and how we can help. Learn more on page 10. If you have questions regarding this, other dietary needs, or would like dietary advise, Colleen is ready to help and can be contacted through our website: www.sendiksmarket.com.

Organic and natural foods are increas-ingly popular with our customers. But Sendik’s also carries a number of natural,

environmentally safe household products including cleaning products. These are sound, effective, and safe for your family and the environment. Learn more on page 12.

We are well aware that it’s the people that make Sendik’s a great shopping experience, and we are pleased to more formally introduce Sandy Lintonen. Sandy manages the cheese department at Sendik’s in Mequon, but does much more than that. She is an ambassador to the store and the entire organization—easily recognizable by her red hair, outgoing personality, and infectious laugh. Get to know Sandy in this issue’s “Meet the Staff” column on page 14.

The Spanish region of Ribera del Duero is a powerhouse of wine production. And in this issue, Brad Hoth, wine and spirits manager at Sendik’s Whitefish Bay, explains more about the region and why it is produc-ing some of the best wine values available in our stores. Discover more on page 15.

Community support is critical to the success of our organization. In recognition of this fact, we will again donate $1 of every purchase of this magazine to our charitable partner. This issue that partner is First Stage, a nationally recognized professional theater for young people and families based in Milwaukee. Learn more on page 16. We are proud to rec-ognize and support their accomplishments.

Finally, please let us know how we are doing. We are fortunate to have great customers who share their thoughts and opinions with us (see 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 direc-tory on our website: www.sendiksmarket.com. You will be heard.—The Balistreri Family

Think Spring!

Whitefish Bay500 E. Silver Spring Dr.Whitefish Bay, WI 53217

(414) 962-9525

Mequon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

WauWatosa8616 W. North Ave.

Wauwatosa, WI 53226(414) 456-9525

Grafton2195 1st Ave.

Grafton, WI 53024(262) 376-9525

open 7 a.m. – 9 p.m. daily

04

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

DiDyou Know?

www.sendiksmarket.com

welcome

Jim Ryan (center) from Penfield Children’s Center, receives the donation check from fall issue magazine sales. Pictured with Margaret Harris and Ted Balistreri.

The Balistreris from left to right: Ted, Margaret (Balistreri) Harris, Patrick, Ted Sr., and Nick.

10 real food spring 2007

Sendik’s Food Market

www.sendiksmarket.com real food 11

Sendik’s Food Marketdietitian’s corner dietitian’s corner

Gluten IntoleranceWhat It Is and How to Cope

BY CollEEN KRISTBAuM, MS, RD, CDSendik’s Staff Dietitian

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

GluTen worD ClueSA 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:

Source: Manual of Clinical Dietetics, 6th ed. (American Dietetic Association, 2000)

We 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 aware-ness of some consumers’ gluten intolerance.

Gluten intolerance is not a food intoler-ance but rather a genetic intestinal disorder. It is estimated that one in every 150 Ameri-cans 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 com-mon 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 mis-diagnosed. 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 intol-erance 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-contain-ing 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 prod-ucts.” 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 vari-ety 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 Nutri-tion Guide, 2nd ed. (American Dietetic Asso-ciation 2002)

naTional nuTriTion MonTh:

MarchMarch 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.

• 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)

CherryBrooK KiTChenS:

all natural Baking Mixes

enjoy life:Cereals, Cookie Mixes and

Chocolate Chips

enviroKiDz: Selected Cereals

PaMela’S CooKieS: Cookies

Gluno: Breadsticks and Pretzels

naMaSTe fooDS: Baking Mixes

10 real food spring 2007

Sendik’s Food Market

www.sendiksmarket.com real food 11

Sendik’s Food Marketdietitian’s corner dietitian’s corner

Gluten IntoleranceWhat It Is and How to Cope

BY CollEEN KRISTBAuM, MS, RD, CDSendik’s Staff Dietitian

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

GluTen worD ClueSA 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:

Source: Manual of Clinical Dietetics, 6th ed. (American Dietetic Association, 2000)

We 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 aware-ness of some consumers’ gluten intolerance.

Gluten intolerance is not a food intoler-ance but rather a genetic intestinal disorder. It is estimated that one in every 150 Ameri-cans 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 com-mon 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 mis-diagnosed. 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 intol-erance 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-contain-ing 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 prod-ucts.” 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 vari-ety 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 Nutri-tion Guide, 2nd ed. (American Dietetic Asso-ciation 2002)

naTional nuTriTion MonTh:

MarchMarch 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.

• 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)

CherryBrooK KiTChenS:

all natural Baking Mixes

enjoy life:Cereals, Cookie Mixes and

Chocolate Chips

enviroKiDz: Selected Cereals

PaMela’S CooKieS: Cookies

Gluno: Breadsticks and Pretzels

naMaSTe fooDS: Baking Mixes

www.sendiksmarket.com real food 13

Sendik’s Food Marketseafood

Salmon SeaSon

Ever 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 wild-caught 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 (sil-ver), 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 sea-sonings and you’ll catch both the health benefits and its unique flavor. ■

Grilled alaska SalmonTo 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

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Pacific Salmon varietiesChinook (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, deli-cate flavor, and lower oil content than most other salmon. preparation: Very good for smoking.

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.

Sendik’s Food Markethousehold cleaners

A Clean SolutionNatural cleaning and household products are safe for your home and the environment.

BY NICK BAlISTRERI AND MIANN NAVARRE

12 real food spring 2007

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.

The 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 Sen-dik’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, ammo-nia, 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-

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.

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

Some of these product lines include: • 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

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. ■

www.sendiksmarket.com real food 13

Sendik’s Food Marketseafood

Salmon SeaSon

Ever 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 wild-caught 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 (sil-ver), 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 sea-sonings and you’ll catch both the health benefits and its unique flavor. ■

Grilled alaska SalmonTo 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

Ph

ot

o K

eL

Ly C

LiN

e

| C

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rt

es

y W

WW

.iS

To

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oT

o.C

oM

Pacific Salmon varietiesChinook (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, deli-cate flavor, and lower oil content than most other salmon. preparation: Very good for smoking.

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.

Sendik’s Food Markethousehold cleaners

A Clean SolutionNatural cleaning and household products are safe for your home and the environment.

BY NICK BAlISTRERI AND MIANN NAVARRE

12 real food spring 2007

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.

The 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 Sen-dik’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, ammo-nia, 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-

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.

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

Some of these product lines include: • 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

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. ■

14 real food spring 2007

Sendik’s Food Market

www.sendiksmarket.com real food 15

Sendik’s Food Marketmeet the staff

Sandy 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 Mil-waukee 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 Balis-treri 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

experience and knowledge to be wasted. After their interview, Ted was impressed with Sandy’s enthusiasm, and she was offered the job as manager of the cheese department.

Sandy’s favorite thing about working at Sendik’s is the homelike atmosphere, which she thinks is better for interacting with cus-tomers. “People are so interesting,” she says, “That’s why working in this store is so great. Every day is differ-ent, and it’s always changing. I like the people I work with, the customers, and I just love the prod-uct.” While Sandy continues to educate herself on new and exciting cheeses, she also says that she learns from customers. “Cheese is just like wine. You compare new items with the flavors of the old to discover what you like.” Sandy loves to put

together new combinations for sampling in her department. “One out of three customers wants not only the cheese, but the toppings and the crackers too. It’s really fun!”

After sampling and buying cheeses for years, Sandy has two favorites. The Rem-brandt aged Gouda from Holland she describes as a delicious, full-bodied cheese with a rich, nutty flavor. And as she con-

templates her other favorite, her eyes close and she says “Mmm,” thinking of a creamy Br ie Clarines imported from France, which

she says is like putting velvet in your mouth. “It’s just delicious,” she says. “I have never had a customer come back and say that they didn’t just love it.”

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 arti-san 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.” ■

cheese to PleaseMeet Sandy lintonen, Cheese Department Manager at Sendik’s Mequon

wine shop

Ribera Del DueroThe wild region of Spain

BY BRAD HoTHWine and Spirits Manager, Sendik’s Whitefish Bay

Wind-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-flow-ing 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 includ-ing 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 govern-ment-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 imple-ment 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 fashion-able 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 employ-ing 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 con-centrated 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 favor-ite 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

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 mag-nificent country. Our knowledgeable wine staff will be happy to introduce the uniniti-ated to these truly soul-stirring wines with the hope that they inspire our customers as much as they inspire us. ■

wineS To TryHere 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.

“cheese is just like wine. You compare new items with the flavors of the old

to discover what you like.”

14 real food spring 2007

Sendik’s Food Market

www.sendiksmarket.com real food 15

Sendik’s Food Marketmeet the staff

Sandy 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 Mil-waukee 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 Balis-treri 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

experience and knowledge to be wasted. After their interview, Ted was impressed with Sandy’s enthusiasm, and she was offered the job as manager of the cheese department.

Sandy’s favorite thing about working at Sendik’s is the homelike atmosphere, which she thinks is better for interacting with cus-tomers. “People are so interesting,” she says, “That’s why working in this store is so great. Every day is differ-ent, and it’s always changing. I like the people I work with, the customers, and I just love the prod-uct.” While Sandy continues to educate herself on new and exciting cheeses, she also says that she learns from customers. “Cheese is just like wine. You compare new items with the flavors of the old to discover what you like.” Sandy loves to put

together new combinations for sampling in her department. “One out of three customers wants not only the cheese, but the toppings and the crackers too. It’s really fun!”

After sampling and buying cheeses for years, Sandy has two favorites. The Rem-brandt aged Gouda from Holland she describes as a delicious, full-bodied cheese with a rich, nutty flavor. And as she con-

templates her other favorite, her eyes close and she says “Mmm,” thinking of a creamy Br ie Clarines imported from France, which

she says is like putting velvet in your mouth. “It’s just delicious,” she says. “I have never had a customer come back and say that they didn’t just love it.”

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 arti-san 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.” ■

cheese to PleaseMeet Sandy lintonen, Cheese Department Manager at Sendik’s Mequon

wine shop

Ribera Del DueroThe wild region of Spain

BY BRAD HoTHWine and Spirits Manager, Sendik’s Whitefish Bay

Wind-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-flow-ing 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 includ-ing 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 govern-ment-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 imple-ment 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 fashion-able 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 employ-ing 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 con-centrated 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 favor-ite 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

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 mag-nificent country. Our knowledgeable wine staff will be happy to introduce the uniniti-ated to these truly soul-stirring wines with the hope that they inspire our customers as much as they inspire us. ■

wineS To TryHere 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.

“cheese is just like wine. You compare new items with the flavors of the old

to discover what you like.”

16 real food spring 2007

Sendik’s Food Market

Where 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 l ive with

his cousin.

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.

Now his grandchildren run Sendiks. The most interesting thing they sell is carmil cov-ered smoked salmon. At least 5.000 to 7,000 people come to Sendiks on a weekend. They sell deli meat, milk, cheese, butter, crakers, 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. ■

community support

In 1987, First Stage Children’s Theater began as a small theater for young audi-ences, 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 exception-al theater experiences to the children and families of southeastern Wisconsin. And we at Sendik’s are pleased to help this organiza-tion and the good work that they do—this issue we will donate a dollar of every pur-chase of this magazine to First Stage.

First Stage Children’s Theater’s mis-sion 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 profes-sional 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

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 commu-nity service through education and outreach programs. First Stage actor/educators spend

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 broaden-ing 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 cor-porations. If you are interested in supporting First Stage Children’s Theater please call 414-267-2936. ■

First Stage Chilren’s Theater Celebrating 20 years

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

Sendiks Grocery StoreSeven-year-old second grader Grace D’Souza shares the story of

Sendik’s and her thoughts on the store—in her own words.

“Sendiks is so important otherwise we would starve

to death.”

Fun Facts