real food spring 2007

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spring 2007

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35
simple,
seasonal &
sensational
recipes
volume 3 number 1

Celebrating asparagus | A guide to ham

Pizza revisited | Eggs every which way
Fresh fish menu | Citrus desserts
 Sendik’s Food Market
welcome
Think Spring!
N
ow that the holidays
Open 7 a.m. – 9 p.m. daily are behind us and the
days are getting longer,
our thoughts are turning, with
Whitefish Bay anticipation and hope, to the
500 E. Silver Spring Dr. warmer weather that is just
Whitefish Bay, WI 53217 around the corner. At Sendik’s
(414) 962-9525 we also turn our attention to
our annual weeklong spring The Balistreris from left to right:
Ted, Margaret (Balistreri) Harris, Patrick, Ted Sr., and Nick.
Mequon Anniversary Sale. The celebra-
10930 N. Port Washington Rd. tion begins April 19, which marks the sym- environmentally safe household products
Mequon, WI 53092 bolic opening of our four stores, and is fairly including cleaning products. These are
(262) 241-9525 close to the actual openings of two of our sound, effective, and safe for your family and
stores. It’s hard to believe that only a few years the environment. Learn more on page 12.
Wauwatosa ago we opened, almost simultaneously, our We are well aware that it’s the people that
8616 W. North Ave. Wauwatosa and Mequon stores in March and make Sendik’s a great shopping experience, and
Wauwatosa, WI 53226 April of 2004. My, how time flies! we are pleased to more formally introduce Sandy
(414) 456-9525 This issue of Sendik’s Real Food is again Lintonen.Sandy manages the cheese department
full of delectable recipes to entice and moti- at Sendik’s in Mequon, but does much more
Grafton vate as you begin to think of spring. As part than that. She is an ambassador to the store and
2195 1st Ave. of our commitment to the new year, we the entire organization—easily recognizable by
Grafton, WI 53024 have again highlighted some of the items and her red hair, outgoing personality, and infectious
(262) 376-9525 people that truly make Sendik’s your family- laugh. Get to know Sandy in this issue’s “Meet
owned neighborhood grocery store. the Staff ” column on page 14.
Many of our shoppers have special dietary The Spanish region of Ribera del Duero
needs, and we do our best, every day, to help is a powerhouse of wine production. And
make their shopping experience easier. in this issue, Brad Hoth, wine and spirits
Recently, many of our customers have come manager at Sendik’s Whitefish Bay, explains
to us regarding issues of gluten intolerance, more about the region and why it is produc-
or celiac disease. We have responded, and ing some of the best wine values available in
our staff dietitian, Colleen Kristbaum, has our stores. Discover more on page 15.
prepared a list of all the gluten-free products Community support is critical to the
we carry, which is available in the stores and success of our organization. In recognition
on our website. For this issue, Colleen has of this fact, we will again donate $1 of every
written an excellent article about this dietary purchase of this magazine to our charitable
concern, how to identify it, and how we can partner.This issue that partner is First Stage, a
www.sendiksmarket.com
help. Learn more on page 10. If you have nationally recognized professional theater for
questions regarding this, other dietary needs, young people and families based in Milwaukee.
or would like dietary advise, Colleen is ready Learn more on page 16.We are proud to rec-
to help and can be contacted through our ognize and support their accomplishments.
website: www.sendiksmarket.com. Finally, please let us know how we are doing.
Organic and natural foods are increas- We are fortunate to have great customers who
ingly popular with our customers. But share their thoughts and opinions with us (see
Sendik’s also carries a number of natural, an example of one young customer’s comments
Did on page 16).We truly believe that we are your
you store and if there is anything we can do to help
Know? 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-
Reuse your Sendik’s quality paper tory on our website: www.sendiksmarket.com.
or plastic shopping bag and receive You will be heard.
a 5¢ discount for every bag. Jim Ryan (center) from Penfield Children’s —The Balistreri Family
Center, receives the donation check from
fall issue magazine sales. Pictured with
Margaret Harris and Ted Balistreri. www.sendiksmarket.com real food 
Sendik’s Food Market Sendik’s Food Market
dietitian’s corner dietitian’s corner

Gluten Intolerance What’s In Store

What It Is and How to Cope Here are some of the great gluten-free
products you’ll find at Sendik’s.
BY Colleen Kristbaum, MS, RD, CD
Sendik’s Staff Dietitian

W
e seem to be hearing a lot about
gluten these days.While shopping
you may have noticed that there
are many food products that claim “gluten
free” or “no gluten added” on their labels,
which is a response to the increasing 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 CherryBrook Enjoy Life: Envirokidz:
“processed in plant handling wheat prod- Kitchens: Cereals, Cookie Mixes and Selected Cereals
ucts.” Be careful of the claim “no gluten All Natural Baking Mixes Chocolate Chips
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-
Pamela’s Cookies: Gluno: Namaste Foods:
Cookies Breadsticks and Pretzels Baking Mixes
ciation 2002)

National Gluten Word Clues

Nutrition Month: A product’s list of ingredients is a good place to start when looking for foods to purchase or avoid. Here are some words that may indicate

March the presence of gluten:

• Emulsifiers • Flour: self-rising flour, • Malt flavoring • Wheat (spelt, triticale,
March is designated as National Nutrition • Stabilizers enriched flour, graham flour, • Oat bran bulgur, farina, kamut)
Month across the country to celebrate and • Thickeners durum flour • Oats • Wheat-based semolina
promote good nutrition for good health. • Barley • Food starch and modified • Rye • Wheat germ and bran
Look for announcements highlighting • Cereals: wheat, rye, food starch • Soy sauce (made from • Wheat starch
special events and promotions that will triticale, barley, kamut, • Gluten flour wheat; look for gluten-free • Hydrolyzed vegetable
and oat • Malt or cereal extracts soy sauce) protein (HVP)
be held during the month at Sendik’s
Food Market. Source: Manual of Clinical Dietetics, 6th ed. (American Dietetic Association, 2000)

10 real food spring 2007 www.sendiksmarket.com real food 11

Sendik’s Food Market Sendik’s Food Market
dietitian’s corner dietitian’s corner

Gluten Intolerance What’s In Store

What It Is and How to Cope Here are some of the great gluten-free
products you’ll find at Sendik’s.
BY Colleen Kristbaum, MS, RD, CD
Sendik’s Staff Dietitian

W
e seem to be hearing a lot about
gluten these days.While shopping
you may have noticed that there
are many food products that claim “gluten
free” or “no gluten added” on their labels,
which is a response to the increasing 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 CherryBrook Enjoy Life: Envirokidz:
“processed in plant handling wheat prod- Kitchens: Cereals, Cookie Mixes and Selected Cereals
ucts.” Be careful of the claim “no gluten All Natural Baking Mixes Chocolate Chips
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-
Pamela’s Cookies: Gluno: Namaste Foods:
Cookies Breadsticks and Pretzels Baking Mixes
ciation 2002)

National Gluten Word Clues

Nutrition Month: A product’s list of ingredients is a good place to start when looking for foods to purchase or avoid. Here are some words that may indicate

March the presence of gluten:

• Emulsifiers • Flour: self-rising flour, • Malt flavoring • Wheat (spelt, triticale,
March is designated as National Nutrition • Stabilizers enriched flour, graham flour, • Oat bran bulgur, farina, kamut)
Month across the country to celebrate and • Thickeners durum flour • Oats • Wheat-based semolina
promote good nutrition for good health. • Barley • Food starch and modified • Rye • Wheat germ and bran
Look for announcements highlighting • Cereals: wheat, rye, food starch • Soy sauce (made from • Wheat starch
special events and promotions that will triticale, barley, kamut, • Gluten flour wheat; look for gluten-free • Hydrolyzed vegetable
and oat • Malt or cereal extracts soy sauce) protein (HVP)
be held during the month at Sendik’s
Food Market. Source: Manual of Clinical Dietetics, 6th ed. (American Dietetic Association, 2000)

10 real food spring 2007 www.sendiksmarket.com real food 11

Sendik’s Food Market Sendik’s Food Market
household cleaners seafood

T E
he other day a woman stopped me
in the aisle and asked me where
the natural cleaning products were
located.Years ago, I might simply have taken
her to the baking soda, vinegar, lemon juice,
and olive oil.Today I am excited to show her
to the great selection of environmentally safe
cleaning and household products that 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-
A Clean Solution
Natural cleaning and household products are
safe for your home and the environment.
BY Nick Balistreri and Miann Navarre
ticides, but what good does that do if your
floors or counters have been washed with a
disinfectant that contains pesticides?
These products are also advantageous
to the overall welfare of the environment.
Most of the natural cleaning products are
made from plant-based products as opposed
to petroleum products, which are not only
better for the environment since they are
biodegradable, but they also help reduce
our dependence on petroleum. Overall
these brands have focused on the important
interaction between health, home, and the
environment. If something is bad for the
environment, it’s probably bad for your health
and therefore not used in these products.
Another great thing about many of the
natural cleaning products is that they do not
have a toxic smell. Many of them are free and
clear of fragrances and dyes. If the products
do have fragrances, they are usually very mild
and if possible, organic.This is a great benefit,
since many people are sensitive to fragrances
and some cannot tolerate them at all.
Salmon
Season
Sendik’s Food Market is proud to carry
ver since Americans were told to eat variety, though technological advances have
a great variety of these products.The major fish as part of a healthy diet, folks made it possible for fishing fleets to clean
product lines include Earth Friendly Prod- have been flowing to the seafood and flash-freeze fish (known as FAS, for
ucts, Seventh Generation, Environmentally counter like salmon swimming upstream. “frozen at sea”) shortly after they are caught,
Sensitive Solutions—Neu, and Mrs. Meyer’s With wild-caught salmon soon in season, making wild-caught salmon available year
Clean Day. it’s a perfect time to get into the flow. round and keeping the quality levels high.
Fish is a high-protein, low-fat food that Canned salmon is usually the wild variety,
Some of these product lines provides a range of health benefits from since farmed salmon’s less firm flesh makes
include: Omega-3 fatty acids—the “good” fat—and it difficult to can.
• Nontoxic, phosphate free, Pacific Salmon salmon has one of the highest levels of this “Fresh” salmon does not mean “wild”
biodegradable cleaning, Varieties beneficial oil. Omega-3s are reported to
contribute to improved cardiovascular and
salmon. Look for place of origin and “wild”
or “wild caught” labeling. Alaska salmon is
dishwashing, and laundry products Chinook (king) is the largest and least neurological health as well as to promote always wild, since there are no salmon farms
• Plastic trash bags made from abundant salmon variety. Its meaty flesh healthy physical development in children in the state. About 90 percent of the wild-
recycled plastic is high in oil content and prized for its and potentially increase quality of life by caught salmon sold in the United States
• Chlorine-free diapers and baby wipes red color, rich flavor, and firm texture. staving off the effects of Alzheimer’s disease comes from Alaska, and it will be labeled
• 100% organic, cotton tampons and Preparation: High oil content makes it and treating depression. Alaskan or with one of the five Pacific
non-chlorine bleached pads a prime candidate for grilling, broiling, Not only is wild-caught salmon high in salmon species: Chinook (king), Coho (sil-
• Chlorine-free paper products sautéing, baking, poaching, steaming, Omega-3, this fish that swims freely in the ver), chum (keta), pink, and sockeye.
and smoking. cold, clean North Pacific has minimal traces Farmed salmon must be labeled with the
Give these natural products a try. In the Chum (keta) has paler meat color, deli- of the environmental contaminants that raise country of origin and either “farm-raised”
end you will probably find that not only are cate flavor, and lower oil content than red flags, most importantly, for women of or “farmed.” Atlantic salmon is the primary
they safer for you and the environment but most other salmon. Preparation: Very childbearing age and children.Wild salmon species farmed (even in the Pacific), since
good for smoking. also tops the list of good seafood choices it grows faster and survives better in the
like many people, you may even decide you
for children, according to KidSafe Seafood, open-water net pens in which farmed fish
like them better. ■ Coho (silver) is the second largest variety
a new collaborative effort of pediatricians, is typically raised. In the United States,
and considered one of the best-tasting
chefs, and sustainable seafood experts. wild Atlantic salmon is on the endangered

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

salmon. It has bright orange-red flesh with
Usually considered to be more flavorful species list.
lower oil content than sockeye or king, and
than its farmed brethren, wild salmon has Prepare wild salmon with simple sea-
a rich, meaty flesh. Preparation: Excellent
a flaky texture and rich taste. It’s available sonings and you’ll catch both the health
for grilling, broiling, sautéing, baking,
fresh from May to October, depending on benefits and its unique flavor. ■
poaching, steaming, and smoking.
Pink is the smallest and most abundant.
One of these great natural brands we sell, Seventh It has pale pink light rose flesh with
Generation, is named as a result of a recommendation from relatively lower oil content. Preparation: Grilled Alaska Salmon
one of the company’s employees. The employee, who is Great for baking. Its milder flavor makes To make a sauce, melt one part butter or margarine. Stir in four parts brown sugar. Blend
part Mohawk Indian, suggested they draw their inspiration it an excellent choice for sauces. together well. Add as much—or as little—fresh lemon juice as you like.
from a phrase found in what is considered the Mohawk
Sockeye (red) falls into the mid-size range (Variations: add a dash of Worcestershire or soy sauce, substitute lime juice for the lemon juice,
bible: “In our every deliberation, we should consider the
and has high oil content and the reddest add a sodium-free herb blend or some crushed garlic.)
impact of our decision on the next seven generations.”
flesh of any salmon. Its rich, meaty flesh
That is a concept we can all take to heart. Grill Alaska Salmon over medium coals. Start cooking the fish with the skin side up; halfway
has a distinctive flavor and firm texture.
through the cooking process—about 7 to 10 minutes, depending on the size of the fish—turn
Preparation: Suitable for grilling, broiling,
fish over. After turning fish over, brush on the sauce with a pastry brush.
sautéing, baking, poaching, steaming,
and smoking. Recipe Source: Alaska Seafood Marketing Institute

12 real food spring 2007 www.sendiksmarket.com real food 13

Sendik’s Food Market Sendik’s Food Market
household cleaners seafood

T E
he other day a woman stopped me
in the aisle and asked me where
the natural cleaning products were
located.Years ago, I might simply have taken
her to the baking soda, vinegar, lemon juice,
and olive oil.Today I am excited to show her
to the great selection of environmentally safe
cleaning and household products that 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-
A Clean Solution
Natural cleaning and household products are
safe for your home and the environment.
BY Nick Balistreri and Miann Navarre
ticides, but what good does that do if your
floors or counters have been washed with a
disinfectant that contains pesticides?
These products are also advantageous
to the overall welfare of the environment.
Most of the natural cleaning products are
made from plant-based products as opposed
to petroleum products, which are not only
better for the environment since they are
biodegradable, but they also help reduce
our dependence on petroleum. Overall
these brands have focused on the important
interaction between health, home, and the
environment. If something is bad for the
environment, it’s probably bad for your health
and therefore not used in these products.
Another great thing about many of the
natural cleaning products is that they do not
have a toxic smell. Many of them are free and
clear of fragrances and dyes. If the products
do have fragrances, they are usually very mild
and if possible, organic.This is a great benefit,
since many people are sensitive to fragrances
and some cannot tolerate them at all.
Salmon
Season
Sendik’s Food Market is proud to carry
ver since Americans were told to eat variety, though technological advances have
a great variety of these products.The major fish as part of a healthy diet, folks made it possible for fishing fleets to clean
product lines include Earth Friendly Prod- have been flowing to the seafood and flash-freeze fish (known as FAS, for
ucts, Seventh Generation, Environmentally counter like salmon swimming upstream. “frozen at sea”) shortly after they are caught,
Sensitive Solutions—Neu, and Mrs. Meyer’s With wild-caught salmon soon in season, making wild-caught salmon available year
Clean Day. it’s a perfect time to get into the flow. round and keeping the quality levels high.
Fish is a high-protein, low-fat food that Canned salmon is usually the wild variety,
Some of these product lines provides a range of health benefits from since farmed salmon’s less firm flesh makes
include: Omega-3 fatty acids—the “good” fat—and it difficult to can.
• Nontoxic, phosphate free, Pacific Salmon salmon has one of the highest levels of this “Fresh” salmon does not mean “wild”
biodegradable cleaning, Varieties beneficial oil. Omega-3s are reported to
contribute to improved cardiovascular and
salmon. Look for place of origin and “wild”
or “wild caught” labeling. Alaska salmon is
dishwashing, and laundry products Chinook (king) is the largest and least neurological health as well as to promote always wild, since there are no salmon farms
• Plastic trash bags made from abundant salmon variety. Its meaty flesh healthy physical development in children in the state. About 90 percent of the wild-
recycled plastic is high in oil content and prized for its and potentially increase quality of life by caught salmon sold in the United States
• Chlorine-free diapers and baby wipes red color, rich flavor, and firm texture. staving off the effects of Alzheimer’s disease comes from Alaska, and it will be labeled
• 100% organic, cotton tampons and Preparation: High oil content makes it and treating depression. Alaskan or with one of the five Pacific
non-chlorine bleached pads a prime candidate for grilling, broiling, Not only is wild-caught salmon high in salmon species: Chinook (king), Coho (sil-
• Chlorine-free paper products sautéing, baking, poaching, steaming, Omega-3, this fish that swims freely in the ver), chum (keta), pink, and sockeye.
and smoking. cold, clean North Pacific has minimal traces Farmed salmon must be labeled with the
Give these natural products a try. In the Chum (keta) has paler meat color, deli- of the environmental contaminants that raise country of origin and either “farm-raised”
end you will probably find that not only are cate flavor, and lower oil content than red flags, most importantly, for women of or “farmed.” Atlantic salmon is the primary
they safer for you and the environment but most other salmon. Preparation: Very childbearing age and children.Wild salmon species farmed (even in the Pacific), since
good for smoking. also tops the list of good seafood choices it grows faster and survives better in the
like many people, you may even decide you
for children, according to KidSafe Seafood, open-water net pens in which farmed fish
like them better. ■ Coho (silver) is the second largest variety
a new collaborative effort of pediatricians, is typically raised. In the United States,
and considered one of the best-tasting
chefs, and sustainable seafood experts. wild Atlantic salmon is on the endangered

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

salmon. It has bright orange-red flesh with
Usually considered to be more flavorful species list.
lower oil content than sockeye or king, and
than its farmed brethren, wild salmon has Prepare wild salmon with simple sea-
a rich, meaty flesh. Preparation: Excellent
a flaky texture and rich taste. It’s available sonings and you’ll catch both the health
for grilling, broiling, sautéing, baking,
fresh from May to October, depending on benefits and its unique flavor. ■
poaching, steaming, and smoking.
Pink is the smallest and most abundant.
One of these great natural brands we sell, Seventh It has pale pink light rose flesh with
Generation, is named as a result of a recommendation from relatively lower oil content. Preparation: Grilled Alaska Salmon
one of the company’s employees. The employee, who is Great for baking. Its milder flavor makes To make a sauce, melt one part butter or margarine. Stir in four parts brown sugar. Blend
part Mohawk Indian, suggested they draw their inspiration it an excellent choice for sauces. together well. Add as much—or as little—fresh lemon juice as you like.
from a phrase found in what is considered the Mohawk
Sockeye (red) falls into the mid-size range (Variations: add a dash of Worcestershire or soy sauce, substitute lime juice for the lemon juice,
bible: “In our every deliberation, we should consider the
and has high oil content and the reddest add a sodium-free herb blend or some crushed garlic.)
impact of our decision on the next seven generations.”
flesh of any salmon. Its rich, meaty flesh
That is a concept we can all take to heart. Grill Alaska Salmon over medium coals. Start cooking the fish with the skin side up; halfway
has a distinctive flavor and firm texture.
through the cooking process—about 7 to 10 minutes, depending on the size of the fish—turn
Preparation: Suitable for grilling, broiling,
fish over. After turning fish over, brush on the sauce with a pastry brush.
sautéing, baking, poaching, steaming,
and smoking. Recipe Source: Alaska Seafood Marketing Institute

12 real food spring 2007 www.sendiksmarket.com real food 13

Sendik’s Food Market
meet the staff
Cheese to Please
Meet Sandy Lintonen, Cheese Department Manager at Sendik’s Mequon
S
andy Lintonen, manager of the
cheese department at the Mequon
Sendik’s, has lived in Milwaukee her
entire life and has been working in grocery
stores since she was sixteen years old. Sandy
is very interested in local politics and works
with community groups to help make 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
14 real food spring 2007
experience and knowledge to be wasted. together new combinations for sampling in
After their interview,Ted was impressed with her department.“One out of three customers
Sandy’s enthusiasm, and she was offered the wants not only the cheese, but the toppings
job as manager of the cheese department. and the crackers too. It’s really fun!”
Sandy’s favorite thing about working at After sampling and buying cheeses for
Sendik’s is the homelike atmosphere, which years, Sandy has two favorites. The Rem-
she thinks is better for interacting with cus- brandt aged Gouda from Holland she
tomers. “People are so interesting,” she says, describes as a delicious, full-bodied cheese
“That’s why working in this store is so great. with a rich, nutty flavor. And as she con-
Every day is differ- templates her other
ent, and it’s always “Cheese is just like wine. favorite, her eyes
changing. I like the close and she says
people I work with,
You compare new items “Mmm,” thinking
the customers, and I with the flavors of the old of a creamy Br ie
just love the prod- to discover what you like.” Clarines imported
uct.” While Sandy from France, which
continues to educate herself on new and she says is like putting velvet in your mouth.
exciting cheeses, she also says that she learns “It’s just delicious,” she says. “I have never
from customers.“Cheese is just like wine.You had a customer come back and say that they
compare new items with the flavors of the old didn’t just love it.”
to discover what you like.” Sandy loves to put Increasingly, Sandy has been buying
cheeses from Wisconsin cheese artisans.
In fact, Wisconsin consistently wins more
awards than any other state, and she is proud
that Sendik’s supports and promotes smaller
Wisconsin cheesemakers. “There are many
wonderful Wisconsin cheeses,” she notes.
“Wisconsin cheesemakers have earned a
reputation for quality cheesemaking and are
cornering the market on blue cheese. The
Montforte Blue and Black River Blue are
on the same level as—and even surpass—the
world-renowned bleu cheeses from France.”
Sandy consistently features farmstead or 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.” ■
Ribera Del Duero
The wild region of Spain
BY Brad Hoth
Wine and Spirits Manager,
Sendik’s Whitefish Bay
W
ind-swept and wild, Ribera del
Duero has recently emerged with
renewed vigor as a high-quality
winegrowing region in north-central Spain.
Sprawled atop a vast plateau rising to 2,600
feet, the region is dissected by the west-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
Sendik’s Food Market
wine shop
Wines to Try
Here are a few of the wines we carry from
this region:
Pago del Vostal Tinto Fino Dark cherry
red with a purple rim signifying its youth.
Deep and bright, offering intense aromas
of ripe fruit—typical of Tinto Fino—with
smooth tannins and a bright finish.
Pago del Vostal Crianza Garnet with
deep ruby hues, it offers a powerful nose
of ripened fruit and woody notes. Tannins
are mellowed with aging (12 months)
to provide a noble structure and rich,
rounded mouthfeel.
Viña Vilano Roble Red cherry with a
medium-to-high intensity. To the nose,
we find floral notes, aromas of ripe wood
berries with hints of vanilla, and licorice.
Rounded, structured, and persistent in
the mouth.
is often threatened by frost and hail.Yet it’s these
very climatic and geological extremes, coupled
with innovative winemaking techniques by a
host of impassioned individuals, that create the
wines of concentration and intense color and
fruit for which this area has become famous.
Sendik’s Food Market is proud to offer
wines not only from this area of Spain, but
viticultural gems from all around this 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. ■
www.sendiksmarket.com real food 15
Sendik’s Food Market
meet the staff
Cheese to Please
Meet Sandy Lintonen, Cheese Department Manager at Sendik’s Mequon
S
andy Lintonen, manager of the
cheese department at the Mequon
Sendik’s, has lived in Milwaukee her
entire life and has been working in grocery
stores since she was sixteen years old. Sandy
is very interested in local politics and works
with community groups to help make 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
14 real food spring 2007
experience and knowledge to be wasted. together new combinations for sampling in
After their interview,Ted was impressed with her department.“One out of three customers
Sandy’s enthusiasm, and she was offered the wants not only the cheese, but the toppings
job as manager of the cheese department. and the crackers too. It’s really fun!”
Sandy’s favorite thing about working at After sampling and buying cheeses for
Sendik’s is the homelike atmosphere, which years, Sandy has two favorites. The Rem-
she thinks is better for interacting with cus- brandt aged Gouda from Holland she
tomers. “People are so interesting,” she says, describes as a delicious, full-bodied cheese
“That’s why working in this store is so great. with a rich, nutty flavor. And as she con-
Every day is differ- templates her other
ent, and it’s always “Cheese is just like wine. favorite, her eyes
changing. I like the close and she says
people I work with,
You compare new items “Mmm,” thinking
the customers, and I with the flavors of the old of a creamy Br ie
just love the prod- to discover what you like.” Clarines imported
uct.” While Sandy from France, which
continues to educate herself on new and she says is like putting velvet in your mouth.
exciting cheeses, she also says that she learns “It’s just delicious,” she says. “I have never
from customers.“Cheese is just like wine.You had a customer come back and say that they
compare new items with the flavors of the old didn’t just love it.”
to discover what you like.” Sandy loves to put Increasingly, Sandy has been buying
cheeses from Wisconsin cheese artisans.
In fact, Wisconsin consistently wins more
awards than any other state, and she is proud
that Sendik’s supports and promotes smaller
Wisconsin cheesemakers. “There are many
wonderful Wisconsin cheeses,” she notes.
“Wisconsin cheesemakers have earned a
reputation for quality cheesemaking and are
cornering the market on blue cheese. The
Montforte Blue and Black River Blue are
on the same level as—and even surpass—the
world-renowned bleu cheeses from France.”
Sandy consistently features farmstead or 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.” ■
Ribera Del Duero
The wild region of Spain
BY Brad Hoth
Wine and Spirits Manager,
Sendik’s Whitefish Bay
W
ind-swept and wild, Ribera del
Duero has recently emerged with
renewed vigor as a high-quality
winegrowing region in north-central Spain.
Sprawled atop a vast plateau rising to 2,600
feet, the region is dissected by the west-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
Sendik’s Food Market
wine shop
Wines to Try
Here are a few of the wines we carry from
this region:
Pago del Vostal Tinto Fino Dark cherry
red with a purple rim signifying its youth.
Deep and bright, offering intense aromas
of ripe fruit—typical of Tinto Fino—with
smooth tannins and a bright finish.
Pago del Vostal Crianza Garnet with
deep ruby hues, it offers a powerful nose
of ripened fruit and woody notes. Tannins
are mellowed with aging (12 months)
to provide a noble structure and rich,
rounded mouthfeel.
Viña Vilano Roble Red cherry with a
medium-to-high intensity. To the nose,
we find floral notes, aromas of ripe wood
berries with hints of vanilla, and licorice.
Rounded, structured, and persistent in
the mouth.
is often threatened by frost and hail.Yet it’s these
very climatic and geological extremes, coupled
with innovative winemaking techniques by a
host of impassioned individuals, that create the
wines of concentration and intense color and
fruit for which this area has become famous.
Sendik’s Food Market is proud to offer
wines not only from this area of Spain, but
viticultural gems from all around this 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. ■
www.sendiksmarket.com real food 15
Sendik’s Food Market
community support

First Stage Chilren’s Theater

Celebrating 20 years
I
n 1987, First Stage Children’s Theater
began as a small theater for young 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 First Stage Children’s Theater entertains,
skills” and has become the nation’s finest educates, and enriches kids’ lives.
theater training school for young people.
More than 2,000 students age three to18 approximately 2,000 hours annually in area
participate in the program each year.The First classrooms presenting a variety of programs
Stage Theater Academy’s curriculum goal is to that use theater techniques for curriculum
help build character and develop leadership integration in the classroom and for broaden-
skills. Please visit www.firststage.org to learn ing students’ understanding of theater arts.
more about the First Stage Theater Academy. It is thanks to the community’s support
Online enrollment is now open for spring that First Stage Children’s Theater has the
semester, Spring Break, and summer Theater honor and the privilege to touch so many
Academy sessions. lives in such a profound way. This is only
Dynamic in-school education programs possible through charitable donations from
that promote learning through theater. generous individuals, foundations, and cor-
First Stage provides a valuable commu- porations. If you are interested in supporting
nity service through education and outreach First Stage Children’s Theater please call
programs. First Stage actor/educators spend 414-267-2936. ■

Fun Facts Sendiks Grocery Store

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

W here can you get everything you

need…Sendiks! The Balistreri Family
started Sendkis. The family came to
the U.S. on vacation and Thomas Balistreri was
born in the U.S and they went
He delivered fruit and vegitables from a wagon. Sendiks opened in 1949
on Silver Spring Drive. Sendiks got its name because Thomas father

“Sendiks is
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
so important
back to Sicily. In 1900 most interesting thing they sell is carmil cov-
Thomas moved otherwise we ered smoked salmon. At least 5.000 to 7,000
to Milwaukee would starve people come to Sendiks on a weekend. They
to live with to death.” sell deli meat, milk, cheese, butter, crakers,
his cousin. 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. ■

16 real food spring 2007