real food summer 2006

summer 2006

Your p
of thi urchase
s mag
helps azine
suppo
camp rt
heart
land
(see pa
ge 15)

Dozens of Easy-to-Do Recipes:

Grilling for a Group Berry Desserts Fresh Salads
volume 2 number 2

Mexican Meals Rain or Shine Fourth of July

complimentary
 Sendik’s Food Market
welcome

Open 7 a.m. – 9 p.m. daily

Fresh Tradition
F
inally, summer is with-
Whitefish Bay in reach and we are
500 E. Silver Spring Dr. excited to bring you
Whitefish Bay, WI 53217 another issue of Sendik’s Real
(414) 962-9525 Food. This issue is filled with
great recipes and ideas to help
Mequon you make your summer meals
10930 N. Port Washington Rd. and entertaining shine.Also in
Mequon, WI 53092 this issue you will meet some
(262) 241-9525 of the people who help make
Sendik’s the favorite local food
Wauwatosa market of many.
8616 W. North Ave. For almost 100 years, the The Balistreris from left to right: Ted Sr., Patrick, Margaret
Wauwatosa, WI 53226 Balistreri family has been sell- (Balistreri) Harris, Nick, and Ted.
(414) 456-9525 ing the very freshest fruits and
vegetables available. The tradition started stores has a truly wonderful floral department.
Grafton with Grandpa Balistreri and his brothers However, you may not know that our floral
2195 1st Ave. who sold produce from a horse-drawn cart departments are full service and capable of
Grafton, WI 53024 on Milwaukee’s lower east side. Today, the providing unique floral creations for any size
(262) 376-9525 tradition of freshness and quality is as strong event, including weddings and banquets. See
as ever. Sendik’s co-owner and head produce how creativity blooms in the lovely floral
buyer Patrick Balistreri helps maintain this arrangements designed by our experts.
family tradition. In this issue, Patrick offers Each issue, we highlight many items we
a unique glimpse into his world and dis- think offer extraordinary value and quality to
cusses how fresh produce and Sendik’s have our customers, and in this issue we feature
remained synonymous for decades. Sendik’s famous coffee. If you haven’t tried it,
“If you can’t trust your butcher whom can you’ll definitely want to see what’s brewing.
you trust?” Get to know Kevin Kelly, the We would like to thank Creative SHARP
Meat and Fish Manager at our Whitefish Bay Presentations for being our charity partner in
Store, who has been with Sendik’s for more our last issue.As a result of customers’ Sendik’s
than twenty-six years.You will find out more Real Food purchases, we were able to make
about the man behind the counter as we a generous donation to SHARP to help
share his story of providing countless meals with their literacy program. For this issue
to North Shore families. we are teaming up with Camp Heartland, a
You probably knew that each of our nonprofit, grass roots organization helping
children impacted by HIV/AIDS through
year-round support, advocacy, recreational
programs, and community awareness efforts.
Again, to show our ongoing commitment
to the communities we serve, we will be
donating one dollar of every purchase of

Customer Appreciation this magazine to Camp Heartland. (Please

see page 15 for more information.)

$5.00 Off $50.00 Purchase Thank you for your continued interest in
our stores.We hope that you enjoy this issue
and find it fun, helpful, and informative.
With this coupon receive $5.00 off any purchase of $50.00 or more. Limit
Wishing you and your family a wonderful
one coupon per customer/transaction. Valid at Sendik’s in Grafton,
Mequon, Wauwatosa and Whitefish Bay only! Expires July 31, 2006 summer. —The Balistreri Family

www.sendiksmarket.com real food 

Sendik’s Food Market
meet the staff

over a million
Unwavering
served
Meet Whitefish Bay Meat and Fish Kevin Kelly
Standards.
For over 100 years, Boar’s Head has been committed to producing only
Markets Manager Kevin Kelly.
the finest deli meats and cheeses, without artificial flavors or colors, cereals
Y
ou can make a lot of friends in over WHAT IS YOUR FAVORITE SAYING? of the Christmas holidays telling the staff
26 years. That’s just what Kevin Kelly
has been doing as the manager of the
If you can’t trust your butcher, whom can
you trust?
what a great job we had done. or fillers; just pure poultry, pork
WHAT DO YOU THINK OF SENDIK’S
meat and fish markets at Sendik’s Whitefish
Bay store. Kevin figures he’s served over
WHAT IS YOUR FAVORITE CUT GROWTH TO FOUR STORES? and beef - never any meat
OF MEAT? It’s awesome! We have more resources
a million people throughout his years at
Sendik’s. Running the meat and fish markets
The one that’s on my plate. now—especially the ability to bounce ideas
off managers at the other stores. It has made
by-products. Our cheeses
is no small task, and Kevin does it with an WHAT IS YOUR FAVORITE
the whole organization stronger. There is
Irish charm that makes him a favorite of VEGETABLE?
not a situation we cannot handle. are crafted by Master
customers and staff alike. Corn.
Be sure to put Kevin’s expertise to work
for you the next time you’re looking for
AFTER 26 YEARS, WHAT KEEPS WHAT ARE YOUR HOBBIES?
Baseball and golf, but particularly baseball. I
Cheesemakers, using
YOU GOING?
grew up with it and have been fortunate to
exactly the right cut of meat or filet of fish.
We asked Kevin a few questions so you can
The customers—many of whom I know by
name. In fact, many of today’s customers are coach little league for the past 16 years. In only the freshest
get to know him better: the grandchildren of those I started serving Whitefish Bay our team (9- 10-year-olds)
when I began with Sendik’s. won the state championship in 2000. ingredients, many
WHAT IS THE KEY TO YOUR WHAT ARE THE SIMILARITIES
SUCCESS? WHAT IS SOMETHING PEOPLE
MAY BE SURPRISED TO KNOW BETWEEN MANAGING BASEBALL made right here
Giving exceptional service and quality to AND MANAGING MEAT DEPART-
ABOUT YOU?
my customers and, above all, not selling
anything I wouldn’t sell to my mother. There is not a lot of hair under my hat. MENTS? in Wisconsin.
They both involve recognizing a person’s
WHY MEAT? WHAT WOULD BE YOUR ALTERNA- talents and putting them in a position
I tried it, and I found it enjoyable. TIVE CAREER CHOICE? where they can perform at their highest
I always wanted to be a professional wrestler. level. Teaching, motivating, team building, At Boar’s Head,
WHAT IS YOUR FAVORITE PART OF I’m intrigued by the drama that’s part of and directing people—there really are a
BEING A MEAT TECHNICIAN?
Working hard with my staff to assure that
pro wrestling. number of similarities. we wouldn’t put
our customers get the service, quality, and WHAT CHANGES HAVE YOU SEEN
value they deserve. There is nothing better
WHAT IS YOUR FAVORITE MEMORY
IN 26 YEARS WITH SENDIK’S? IN THE MEAT BUSINESS OVER THE anything in our
than hearing back from a satisfied customer Hearing Mr. B (Sendik’s patriarch, Tom LAST 26 YEARS?
that their meal was perfect. Balistreri, Sr.) on the P.A. system at the end Going from hanging to boxed beef is the big- products that you
gest change. More recently, we are carrying a
larger and larger selection of all-natural and
organic items. All of our pork is all-natural,
wouldn’t put on
DID YOU KNOW? and we carry a large selection of organic and
•This year Sendik’s stores will grind over 300,000 pounds of the finest quality fresh ground
all-natural beef, chicken, and pork. your own table.
beef available in the marketplace. Producing it the old fashioned way, we select the best ARE THERE ANY NEW ITEMS TO
whole muscle meats and lean trimmings and grind them ourselves throughout the day to LOOK FOR THIS SUMMER?
make sure that our customers receive the safest and best-tasting meat available. We are developing a great line of gourmet For recipes, nutritional
•This year Sendik’s stores will also hand make over 75,000 pounds of our famous Italian
hamburgers and chicken sausages that are
Sausage and Bratwurst. Similar to our process of making ground beef, we make our sausage
fantastic—and simple to prepare. information and more,
following Old World traditions. We use the best, all-natural pork combined with our recipe WHERE WILL YOU BE 26 YEARS
of spices, and these ingredients are assembled by our expert sausage makers so we can FROM NOW? visit Boar’s Head online
offer our customers the best-tasting Italian sausage and brats available. Hopefully greeting customers and handing
out carts as they enter the store. at www.boarshead.com.
10 real food www.sendiksmarket.com
Sendik’s Food Market
meet the staff

over a million
Unwavering
served
Meet Whitefish Bay Meat and Fish Kevin Kelly
Standards.
For over 100 years, Boar’s Head has been committed to producing only
Markets Manager Kevin Kelly.
the finest deli meats and cheeses, without artificial flavors or colors, cereals
Y
ou can make a lot of friends in over WHAT IS YOUR FAVORITE SAYING? of the Christmas holidays telling the staff
26 years. That’s just what Kevin Kelly
has been doing as the manager of the
If you can’t trust your butcher, whom can
you trust?
what a great job we had done. or fillers; just pure poultry, pork
WHAT DO YOU THINK OF SENDIK’S
meat and fish markets at Sendik’s Whitefish
Bay store. Kevin figures he’s served over
WHAT IS YOUR FAVORITE CUT GROWTH TO FOUR STORES? and beef - never any meat
OF MEAT? It’s awesome! We have more resources
a million people throughout his years at
Sendik’s. Running the meat and fish markets
The one that’s on my plate. now—especially the ability to bounce ideas
off managers at the other stores. It has made
by-products. Our cheeses
is no small task, and Kevin does it with an WHAT IS YOUR FAVORITE
the whole organization stronger. There is
Irish charm that makes him a favorite of VEGETABLE?
not a situation we cannot handle. are crafted by Master
customers and staff alike. Corn.
Be sure to put Kevin’s expertise to work
for you the next time you’re looking for
AFTER 26 YEARS, WHAT KEEPS WHAT ARE YOUR HOBBIES?
Baseball and golf, but particularly baseball. I
Cheesemakers, using
YOU GOING?
grew up with it and have been fortunate to
exactly the right cut of meat or filet of fish.
We asked Kevin a few questions so you can
The customers—many of whom I know by
name. In fact, many of today’s customers are coach little league for the past 16 years. In only the freshest
get to know him better: the grandchildren of those I started serving Whitefish Bay our team (9- 10-year-olds)
when I began with Sendik’s. won the state championship in 2000. ingredients, many
WHAT IS THE KEY TO YOUR WHAT ARE THE SIMILARITIES
SUCCESS? WHAT IS SOMETHING PEOPLE
MAY BE SURPRISED TO KNOW BETWEEN MANAGING BASEBALL made right here
Giving exceptional service and quality to AND MANAGING MEAT DEPART-
ABOUT YOU?
my customers and, above all, not selling
anything I wouldn’t sell to my mother. There is not a lot of hair under my hat. MENTS? in Wisconsin.
They both involve recognizing a person’s
WHY MEAT? WHAT WOULD BE YOUR ALTERNA- talents and putting them in a position
I tried it, and I found it enjoyable. TIVE CAREER CHOICE? where they can perform at their highest
I always wanted to be a professional wrestler. level. Teaching, motivating, team building, At Boar’s Head,
WHAT IS YOUR FAVORITE PART OF I’m intrigued by the drama that’s part of and directing people—there really are a
BEING A MEAT TECHNICIAN?
Working hard with my staff to assure that
pro wrestling. number of similarities. we wouldn’t put
our customers get the service, quality, and WHAT CHANGES HAVE YOU SEEN
value they deserve. There is nothing better
WHAT IS YOUR FAVORITE MEMORY
IN 26 YEARS WITH SENDIK’S? IN THE MEAT BUSINESS OVER THE anything in our
than hearing back from a satisfied customer Hearing Mr. B (Sendik’s patriarch, Tom LAST 26 YEARS?
that their meal was perfect. Balistreri, Sr.) on the P.A. system at the end Going from hanging to boxed beef is the big- products that you
gest change. More recently, we are carrying a
larger and larger selection of all-natural and
organic items. All of our pork is all-natural,
wouldn’t put on
DID YOU KNOW? and we carry a large selection of organic and
•This year Sendik’s stores will grind over 300,000 pounds of the finest quality fresh ground
all-natural beef, chicken, and pork. your own table.
beef available in the marketplace. Producing it the old fashioned way, we select the best ARE THERE ANY NEW ITEMS TO
whole muscle meats and lean trimmings and grind them ourselves throughout the day to LOOK FOR THIS SUMMER?
make sure that our customers receive the safest and best-tasting meat available. We are developing a great line of gourmet For recipes, nutritional
•This year Sendik’s stores will also hand make over 75,000 pounds of our famous Italian
hamburgers and chicken sausages that are
Sausage and Bratwurst. Similar to our process of making ground beef, we make our sausage
fantastic—and simple to prepare. information and more,
following Old World traditions. We use the best, all-natural pork combined with our recipe WHERE WILL YOU BE 26 YEARS
of spices, and these ingredients are assembled by our expert sausage makers so we can FROM NOW? visit Boar’s Head online
offer our customers the best-tasting Italian sausage and brats available. Hopefully greeting customers and handing
out carts as they enter the store. at www.boarshead.com.
10 real food www.sendiksmarket.com
Bridal Blooms
Sendik’s Food Market

and Party Posies

floral

Sendik’s floral professionals can bring high fashion or

classic style to weddings and summer parties.

F
lowers are one of the most impor-
tant elements of any party or wed-
ding.They set the mood and tone of
an event and will be remembered for years
to come. In fact, they are even a conversa-
tion starter—helping your guests break
the ice and begin to relax. This summer
the hot floral trends follow high fashion,
pairing rich chocolate browns with soft
and vibrant pinks as well as opulent orange
with bronze undertones paired with red
and creamy white.
When planning a wedding or party it
is important to talk with a professional.
A professional designer can help reflect
the feel of the event and the personality
of the hosts or couple. When looking for
a designer, ask yourself: Do I like what is
in the store; are the flowers fresh; and is
the shop well organized? You might also
want to ask to see samples or photos of the
designer’s work.
This year the trend in floral design is
to move away from the traditional and
replace it with a more eclectic mixture.
For instance, a bride might decide to have
a different color monochromatic bouquet
for each of her bridesmaids. This can also
be done on the tables and coordinated with
linens and favors.
At Sendik’s our staff of designers is dedi-
cated to making your party or wedding
unique and individual to your taste.We carry
the freshest selection of seasonal blooms as
well as accessories to make your day special.
Our designers will work closely with you
to create the perfect
party or wedding.
Simply contact the
store nearest you for
an appointment or
stop in and talk to
one of the designers
on our staff.

Sendik’s Top Ten Wedding Flowers

1. Calla Lily 6. Lily of the Valley
2. Casablanca Lily 7. Orchid
3. Gardenia 8. Rose
4. Hydrangea 9. Stephanotis
Sendik’s floral managers from left to right: Marilyn McCulloch, 5. Lilac 10. Tulip
MaryJo Wiluth, Tom Kulich, and Stephanie Brown.

12 real food www.sendiksmarket.com www.sendiksmarket.com real food 13

Bridal Blooms
Sendik’s Food Market

and Party Posies

floral

Sendik’s floral professionals can bring high fashion or

classic style to weddings and summer parties.

F
lowers are one of the most impor-
tant elements of any party or wed-
ding.They set the mood and tone of
an event and will be remembered for years
to come. In fact, they are even a conversa-
tion starter—helping your guests break
the ice and begin to relax. This summer
the hot floral trends follow high fashion,
pairing rich chocolate browns with soft
and vibrant pinks as well as opulent orange
with bronze undertones paired with red
and creamy white.
When planning a wedding or party it
is important to talk with a professional.
A professional designer can help reflect
the feel of the event and the personality
of the hosts or couple. When looking for
a designer, ask yourself: Do I like what is
in the store; are the flowers fresh; and is
the shop well organized? You might also
want to ask to see samples or photos of the
designer’s work.
This year the trend in floral design is
to move away from the traditional and
replace it with a more eclectic mixture.
For instance, a bride might decide to have
a different color monochromatic bouquet
for each of her bridesmaids. This can also
be done on the tables and coordinated with
linens and favors.
At Sendik’s our staff of designers is dedi-
cated to making your party or wedding
unique and individual to your taste.We carry
the freshest selection of seasonal blooms as
well as accessories to make your day special.
Our designers will work closely with you
to create the perfect
party or wedding.
Simply contact the
store nearest you for
an appointment or
stop in and talk to
one of the designers
on our staff.

Sendik’s Top Ten Wedding Flowers

1. Calla Lily 6. Lily of the Valley
2. Casablanca Lily 7. Orchid
3. Gardenia 8. Rose
4. Hydrangea 9. Stephanotis
Sendik’s floral managers from left to right: Marilyn McCulloch, 5. Lilac 10. Tulip
MaryJo Wiluth, Tom Kulich, and Stephanie Brown.

12 real food www.sendiksmarket.com www.sendiksmarket.com real food 13

Sendik’s Food Market Sendik’s Food Market
sendik’s people community support

Produce Runs Camp Heartland:

Making a Lifelong
in the Family Difference to a Child

C
amp Heartland is a national 501(c) Camp Heartland hosts other events that

P
atrick Balistreri, co-owner of Sen-
dik’s Food Markets, is also the pro-
duce and floral buyer. He is the third
generation to carry on the tradition of
hand selecting only the best quality fruits,
vegetables, and flowers for the family busi-
ness. Patrick lives in Grafton with his wife
Lisa and their three children. He loves the
outdoors and enjoys taking long walks with
his two golden retrievers.
Patrick uses a hands-on approach to
his job. “I am fortunate to have worked
side by side with my grandfather and my
father. I will never forget their advice.
In fact, every time I walk through the
stores, I hear them.” Patrick likes to tell the
story of the day his grandfather told him,
“Don’t choke the asparagus,” when he felt
that Patrick was
rubber band-
ing the aspara-
gus together too
tightly. To this
day, as he passes
the asparagus, he
checks to make
sure that it’s not
being choked.
When asked
what his favorite
fr uit and veg-
etable is Patrick
replies, “I like everything. Each new sea-
son brings something new and exciting
to eat.” His favorite time of year for fresh
produce, though, is summer because he has
the opportunity to buy locally grown veg-
etables and because of the variety of fruit
that is available. Patrick explains that this
summer he will be purchasing from long-
standing local growers as well as a local,
all-natural farmer who will be growing
exclusively for the Sendik’s stores.
“I’m really excited about this,” says
Patrick. “I was even able to pick out the
seeds.” There will be different varieties of
heirloom tomatoes, squash, and eggplant, as
well as flowers, just to name a few.
“People care about what they eat,” notes
Patrick. “I try to buy as many organic and
pesticide-free products as possible.” The
recent trend with large and small growers
alike, according to Patrick, is to use fewer
chemicals. He believes that this is a positive
direction for the industry. “Just because it
doesn’t say ‘organic,’ doesn’t mean it’s not
good for you.” He likes to buy organic
products because the smaller-production
growers take great pride in their products.
“I won’t just bring in organic products
to have them in the stores. They have to
meet our standards of quality. Consistency
of quality is always the main goal.” Leafy
vegetables, strawberries, bananas, baking
Patrick Balistreri
potatoes, carrots, radishes, apples, and pears
are just some of the organic products that
you will likely find at Sendik’s.
Patrick is as passionate about fresh-cut
flowers and plants as he is about produce.
To him produce and flowers are exciting
stuff, especially because they make people
happy. “Flowers should be a staple. Just like
a gallon of milk or a loaf of bread—they
should be an essential part of your life.” He
adds, “You have a beautiful home that can
only be enhanced by a great bouquet or a
flowering plant.”
What Patrick seems to like the most
about his job is the people. His staff, whole-
salers, growers, and customers all help to
keep his job interesting and satisfying.
“Working with produce and flowers is not
just a job. It’s something I enjoy doing. It
doesn’t always seem like work because I
love what I do. It is a privilege to walk the
same path as my father and grandfather and
to know that I am helping to carry on a
family tradition. It is something that I hope
to be able to pass on to my children.”
3 nonprofit organization whose require volunteers. Chances are, there is a
mission is to enhance the lives of volunteer opportunity waiting for you!
children impacted by HIV/AIDS through Visit www.campheartland.org for
year-round support, advocacy, recreational more information, including a list of par-
programs, and community AIDS awareness ticipating “Dining Out 4 Life” restau-
efforts. Founded in 1993 by then 22-year- rants. Or, call 1-800-724-4673 or email
old Mequon native Neil Willenson, the Elizabeth@campheartland.org to learn
camp aimed to provide children impacted how you can become involved.
with HIV/AIDS with the “best week of
their lives.” Since then, it has expanded from
a week-long camping experience to a vari-
ety of life-enhancing programs and services.
Camp Heartland lifts the veil of secrecy and
brings hope, strength, and a safe haven to
hundreds of children forever affected by the
isolation and tragedy of HIV/AIDS.
Although Camp Heartland is a national
organization, it continues to build upon
already strong ties throughout greater Mil-
waukee. Whether it is donating time, trea-
sure, or talent, there are many ways that you
can become involved.
“Dining Out 4 Life,” on June 15 will give
thousands of people the opportunity to help
children affected by HIV/AIDS by dining
out for breakfast, lunch, or dinner. Over 100
restaurants in southeast Wisconsin donate
25 percent of their food proceeds on one
designated day to Camp Heartland.
The Wisconsin AIDS Walk will be held
on September 30 in downtown Milwaukee.
Sponsor a walker, or join the Camp Heart-
land team to walk. If your employer has a
program to help within the community,
you could put together a group at your
workplace.
“Party With Heart,” held in March each
year, consists of several parties hosted by
friends of Camp Heartland. Following these
is a grand finale.You can host a party for this
event, donate to the finale’s silent auction, or
volunteer. In addition to “Party With Heart,”

14 real food www.sendiksmarket.com www.sendiksmarket.com real food 15

Sendik’s Food Market Sendik’s Food Market
sendik’s people community support

Produce Runs Camp Heartland:

Making a Lifelong
in the Family Difference to a Child

C
amp Heartland is a national 501(c) Camp Heartland hosts other events that

P
atrick Balistreri, co-owner of Sen-
dik’s Food Markets, is also the pro-
duce and floral buyer. He is the third
generation to carry on the tradition of
hand selecting only the best quality fruits,
vegetables, and flowers for the family busi-
ness. Patrick lives in Grafton with his wife
Lisa and their three children. He loves the
outdoors and enjoys taking long walks with
his two golden retrievers.
Patrick uses a hands-on approach to
his job. “I am fortunate to have worked
side by side with my grandfather and my
father. I will never forget their advice.
In fact, every time I walk through the
stores, I hear them.” Patrick likes to tell the
story of the day his grandfather told him,
“Don’t choke the asparagus,” when he felt
that Patrick was
rubber band-
ing the aspara-
gus together too
tightly. To this
day, as he passes
the asparagus, he
checks to make
sure that it’s not
being choked.
When asked
what his favorite
fr uit and veg-
etable is Patrick
replies, “I like everything. Each new sea-
son brings something new and exciting
to eat.” His favorite time of year for fresh
produce, though, is summer because he has
the opportunity to buy locally grown veg-
etables and because of the variety of fruit
that is available. Patrick explains that this
summer he will be purchasing from long-
standing local growers as well as a local,
all-natural farmer who will be growing
exclusively for the Sendik’s stores.
“I’m really excited about this,” says
Patrick. “I was even able to pick out the
seeds.” There will be different varieties of
heirloom tomatoes, squash, and eggplant, as
well as flowers, just to name a few.
“People care about what they eat,” notes
Patrick. “I try to buy as many organic and
pesticide-free products as possible.” The
recent trend with large and small growers
alike, according to Patrick, is to use fewer
chemicals. He believes that this is a positive
direction for the industry. “Just because it
doesn’t say ‘organic,’ doesn’t mean it’s not
good for you.” He likes to buy organic
products because the smaller-production
growers take great pride in their products.
“I won’t just bring in organic products
to have them in the stores. They have to
meet our standards of quality. Consistency
of quality is always the main goal.” Leafy
vegetables, strawberries, bananas, baking
Patrick Balistreri
potatoes, carrots, radishes, apples, and pears
are just some of the organic products that
you will likely find at Sendik’s.
Patrick is as passionate about fresh-cut
flowers and plants as he is about produce.
To him produce and flowers are exciting
stuff, especially because they make people
happy. “Flowers should be a staple. Just like
a gallon of milk or a loaf of bread—they
should be an essential part of your life.” He
adds, “You have a beautiful home that can
only be enhanced by a great bouquet or a
flowering plant.”
What Patrick seems to like the most
about his job is the people. His staff, whole-
salers, growers, and customers all help to
keep his job interesting and satisfying.
“Working with produce and flowers is not
just a job. It’s something I enjoy doing. It
doesn’t always seem like work because I
love what I do. It is a privilege to walk the
same path as my father and grandfather and
to know that I am helping to carry on a
family tradition. It is something that I hope
to be able to pass on to my children.”
3 nonprofit organization whose require volunteers. Chances are, there is a
mission is to enhance the lives of volunteer opportunity waiting for you!
children impacted by HIV/AIDS through Visit www.campheartland.org for
year-round support, advocacy, recreational more information, including a list of par-
programs, and community AIDS awareness ticipating “Dining Out 4 Life” restau-
efforts. Founded in 1993 by then 22-year- rants. Or, call 1-800-724-4673 or email
old Mequon native Neil Willenson, the Elizabeth@campheartland.org to learn
camp aimed to provide children impacted how you can become involved.
with HIV/AIDS with the “best week of
their lives.” Since then, it has expanded from
a week-long camping experience to a vari-
ety of life-enhancing programs and services.
Camp Heartland lifts the veil of secrecy and
brings hope, strength, and a safe haven to
hundreds of children forever affected by the
isolation and tragedy of HIV/AIDS.
Although Camp Heartland is a national
organization, it continues to build upon
already strong ties throughout greater Mil-
waukee. Whether it is donating time, trea-
sure, or talent, there are many ways that you
can become involved.
“Dining Out 4 Life,” on June 15 will give
thousands of people the opportunity to help
children affected by HIV/AIDS by dining
out for breakfast, lunch, or dinner. Over 100
restaurants in southeast Wisconsin donate
25 percent of their food proceeds on one
designated day to Camp Heartland.
The Wisconsin AIDS Walk will be held
on September 30 in downtown Milwaukee.
Sponsor a walker, or join the Camp Heart-
land team to walk. If your employer has a
program to help within the community,
you could put together a group at your
workplace.
“Party With Heart,” held in March each
year, consists of several parties hosted by
friends of Camp Heartland. Following these
is a grand finale.You can host a party for this
event, donate to the finale’s silent auction, or
volunteer. In addition to “Party With Heart,”

14 real food www.sendiksmarket.com www.sendiksmarket.com real food 15

Sendik’s Food Market
what’s in store

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

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

Why Cans Are Cool

Sometimes the old ways are the good
ways. After we stay up all night restock-
ing shelves and drinking the last of our
coffee, we don’t lose our marbles—we
just put them in our old coffee cans!
Cans may not seem hip, but buying your
Sendik’s Coffee in a steel can not only
ensures great coffee in your cup, but also
makes less waste for the earth. Our cans
are not only good for marble storage
but work for screws, bolts, nuts, potted
plants, rubber bands, and just about any-
thing else around the house that needs a
small and very cool home.

• Steel cans are easy to recycle and are one

of the most recycled packages on earth.
Most multi-layered coffee pouches are
neither recyclable nor biodegradable.

• Each ton of steel recycled saves 2,500

pounds of iron ore, 1,400 pounds of coal,
and 120 pounds of limestone.

• Since all steel products contain recycled

steel, simply buying coffee in a steel can is
participating in the recycling effort.

16 real food www.sendiksmarket.com