Soups!

Delicious & Steakhouse at Greek Feast: Easy, Casseroles Are Hot:

real food fall 2009

Healthy as Salads Your House Breezy Entertaining No Cans Needed!

FALL 2009

EDS
ALL PROCE ses
ha
from purc ine
az
of this mag
will go to
volume 5 number 3

TOMATO CHICKPEA
AND VEGETABLE
SOUP WITH BASIL
PAGE 55

04 $1.99

PLUS
TYLER FLORENCE: Star Chef Reveals
His Secrets for Success in the Kitchen
 Sendik’s Food Market
welcome

Open 7 a.m. – 9 p.m. daily

Elm Grove
13425 W. Watertown Plank Rd.
Elm Grove, WI 53122
FALLTASTIC!
T
(262) 784-9525
here is only one word that build a collection of great family recipes
Franklin describes this issue of Sendik’s by sharing your favorites today.
5200 W. Rawson Ave.
Franklin, WI 53132 Real Food—“falltastic”! There are In an effort to help feed everyone
(414) 817-9525 so many things happening at Sendik’s in the communities where we live and
Germantown this fall that we can’t wait to share them operate our stores, Sendik’s will again
N112W15800 Mequon Rd. with our customers. be teaming up with America’s Second
Germantown, WI 53022
(262) 250-9525 To begin, in our never-ending desire Harvest, now known as Feeding America,
Grafton
to offer great value, we are very pleased Eastern Wisconsin, to provide food to
2195 1st Ave. to introduce “Fresh, Frugal, & Fabulous,” those that are less fortunate. Last year,
Grafton, WI 53024 a new service designed by Leah Dam- through the help of our customers, Sen-
(262) 376-9525
ron to help everyone get the most out dik’s was able to donate over $100,000
Greenfield of their shopping dollars.
7901 W. Layton Ave.
Greenfield, WI 53220 Every week Leah will
(414) 329-9525 post a number of recipes
Mequon on the Sendik’s website
10930 N. Port Washington Rd. (www.sendiksmarket.
Mequon, WI 53092
(262) 241-9525 com) utilizing the items
Wauwatosa
that appear in our weekly
8616 W. North Ave. specials. By creating great
Wauwatosa, WI 53226 dishes with the advertised
(414) 456-9525
items we truly believe we
Whitefish Bay are creating great value
500 E. Silver Spring Dr.
Whitefish Bay, WI 53217 for our customers and
(414) 962-9525 enhancing your shop-
ping experience. Way to The Balistreri family: Patty, Nick, Margaret (Harris),
go Leah! (Read more on Salvatore, Ted, and Patrick.
page 4-SFM.)
Because of our love of food and family, worth of food and cash to Second Har-
we have also decided to share some of vest to distribute to a network of 1,100
our fantastic family recipes on our website. programs, including food pantries, soup
What is even more fantastic is that we kitchens, and homeless shelters in eastern
encourage customers to submit and share Wisconsin.The need now is greater than
their favorite family recipes. Once sub- ever and we appreciate all the support
www.sendiksmarket.com mitted, customers will then have a chance our customers can give. To learn more
to win a $50 Sendik’s gift card. Help us see page 12-SFM.
Again, we continue to be honored by
every customer who shops in our stores
and work hard to be the best grocery
shopping experience—period. And, we
thank all of you for your business.

Did Sincerely,
you The Balistreri Family
Know?
Reuse your Sendik’s quality paper
Congratulations George Rada, winner of
or plastic shopping bag and receive the Sendik’s Chevy Malibu ABCD Giveaway.
a 5¢ discount for every bag. (Pictured with his wife, Jan.)

www.sendiksmarket.com real food  SFM

Sendik’s Food Market
what’s in store
BEST TASTING IN AMERICA:
CEDAR’S MEDITERRANEAN FOODS
C
edar’s Mediterranean Foods, Inc. has
been awarded the American Masters
of Taste “GOLD Superior Taste”
Awards for its high quality products. Cedar’s
Mediterranean Foods is one of the original
manufacturers of Mediterranean foods such
as hommus, fresh salads, and tzatziki.Through
these awards, Cedar’s is recognized for pro-
ducing the Best Tasting pita chips, hommus,
and tzatziki Greek yogurt dip in America.
The American Masters of Taste Awards
are prestigious awards given only to the
best tasting products in the industry. Judged
by highly qualified chefs since 1989, each
product is awarded an honor only if it meets
the highest of standards. Cedar’s is the only
hommus manufacturer to receive awards
SFM  real food fall 2009
from the American Masters of Taste in 2008,
ensuring that its products are truly the best
tasting in the industry.
Cedar’s Mediterranean Foods, Inc. prides
itself on its strong commitment to its ever-
growing consumer support.The company is
launching an initiative to educate consum-
ers on the benefits of healthy eating and the
usage of healthy foods, such as those found
within Mediterranean cuisine.
The best tasting in America, Cedar’s
Mediterranean Foods, Inc. has proved itself
as a leader within the Mediterranean foods
industry. Learn about healthy lifestyles
through healthy eating and find more infor-
mation about your favorite Cedar’s products
at www.cedarsfoods.com. ■

T i n y Tomatoes
Cherry tomatoes may
be small in stature
but are big on flavor
and nutrition.
C
herry tomatoes may have been
a regular addition to salads all
summer long, but this fruit can
also do much more than that. Fruit? Yes,
botanically speaking, tomatoes are a fruit
(which is the edible part of a plant that
contains the seeds) but it was classified
as a vegetable by the U.S. government
in 1893 for trade purposes and there has
been some confusion as to whether toma-
toes are fruits or vegetables ever since.
Whether you prefer to call it a fruit or
veggie, there’s no doubt it’s packed full of
nutrients. Tomatoes are a good source of
fiber, are rich in vitamin C, and contain
vitamins A and B, and potassium.They are
also a very good source of lycopene, an
antioxidant that may help reduce the risk
of heart disease and some forms of cancer.
Of course, like all vegetables, tomatoes
make a terrifically healthy snack; a cup of
cherry tomatoes (about 9 or 10, depend-
ing on size) packs all that nutritional
punch but has only about 27 calories.
The cherry tomato is a family of toma-
photo and recipe Courtesy of Barilla
toes that includes cherry, grape, and pear
tomatoes. Round cherry tomatoes can
range in size from as small as a marble
to as large as a golf ball, though most
are usually in between. They may be red,
orange, green, or yellow, and are generally
a bit sweeter than the large beefsteak or
globe tomatoes. Grape tomatoes, which
are more elliptical in shape, can be a bit
sweeter than cherry. Pear tomatoes, which
are shaped similar to a pear or teardrop, can
be yellow or red and are slightly smaller
than cherry. The yellow ones are slightly
less acidic than red so have a somewhat
blander flavor.
How do you know if you’re getting
good cherry tomatoes? Good-quality ones
will be firm and smooth-skinned. Toma-
toes that are partially green will ripen if
left at room temperature. Select those that
are firm but yield slightly to pressure and
avoid those that are too soft, wrinkled, or
that have broken skin or blotchy green or
brown areas.
Don’t refr igerate tomatoes (unless
they’ve been cut). Cold temperatures stop
the ripening process, dull the flavor, and
can make the flesh pulpy. Store them at
room temperature, away from sunlight,
and use within a few days.
When you’re not adding your cherry
tomatoes to green salads, consider mak-
ing cherry tomatoes part of savory dishes.
Basil is a perfect match with all tomatoes
and chives, chervil, dill, tarragon, mint,
and cilantro also work well. Cut them in
half and add color and flavor to stir-fry
and pasta dishes. Grill them on skewers
or quickly sauté them with herbs or roast
them for a delicious side dish. ■
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
fruits & veggies
Penne with Pancetta,
Tomatoes, and Peas
Makes 4-6 Servings
1 box Barilla PLUS Penne
4 ounces pancetta, julienne
(prosciutto may be substituted)
3 tablespoons extra virgin olive oil,
divided
1 pint grape tomatoes, halved
8 ounces frozen peas, thawed
¹⁄3 cup Romano cheese, grated
Salt, to taste
Freshly ground black pepper,
to taste
➥ Add the pancetta to a cold skillet and
sauté over medium heat until crisp.
Drain, discard fat, and reserve pancetta.
➥ Add tomatoes and half of the oil to
the skillet. Sauté the tomatoes over
medium heat until the skins are slightly
blistered. Season with salt and pepper.
➥ Add the peas and ½ cup of water.
Cook until most of the water has evapo-
rated, about 6 minutes.
➥ Cook pasta according to package
directions. Drain and toss the pasta with
the pea mixture. Finish with the grated
cheese, remaining oil, and pancetta.
PER SERVING (1/6 of recipe): CALORIES 430 (140 from
fat); FAT 15g (sat. 3.5g); CHOL 15mg; SODIUM 390mg;
CARB 54g; FIBER 7g; PROTEIN 20g
Sendik’s Food Market
budget shopping

Fresh, Frugal, & Fabulous

With a dash of creativity and more than a sprinkling
of weekly specials, saving money can be fun!
By Leah Damron

B
ack in January, my husband Rob
gave me a specific set of marching
orders—I needed to find a way
to trim the fat and fluff from our family’s
weekly grocery bill.When it comes to gro-
cery shopping (and, as Rob would probably
love to interject, any other type of shop-
ping) I confess, I’m not exactly known for
my penny-pinching skills. But the tough
economy has forced our family to minimize
spending where we can, and to Rob, our
grocery bill was ripe for the slashing.
Now, I know fun when I see it, and going
over any budget with Rob is definitely not
my idea of a good time. But, I know how
to pick my battles, and so I don’t get in the
way when Rob takes out the giant, red cost-
cutting Sharpie. Here was my dilemma: we
have a homemade, family-style meal almost
every evening at our house, and I love to Shirley, my favorite checkout lady. I could I was so fired up that I took my “penny-
cook with the freshest ingredients available. go on and on and probably name the staff of pinching challenge” straight to the Balistre-
And since I am obsessed with reading all almost every department. I’m like a groupie, ris. Turns out, they’re excited to help their
kinds of cookbooks, cooking magazines, I guess. Hmm…do you think that’s weird? customers save money too! Each week they
and food blogs, there’s always a new recipe Another confession—before the new do their best to bring customers the best
I want to try. How in the name of all that’s grocery budget took effect at our house, deals they can possibly find. You can read
holy could I possibly continue to make deli- I almost never (gasp!), ever looked at the about these deals every Wednesday morn-
cious, homemade dinners on a shoestring? price of an item that I needed in order ing when their sales ad comes out on the
My cooking career was surely finished, to make a particular dish. But, because I Balistreri’s Sendik’s homepage.
washed up, kaput. (And yes, I would actu- am a team player, my new-and-improved, If you don’t already follow the sales ad
ally like some cheese with my whine, thank budget-conscious-self followed orders, and on a weekly basis, then you should! But if
you very much.) found a way to make penny-pinching fun. perusing the ad isn’t your thing, then fol-
In addition to not being much of a saver, Fun, I tell you! low along with my new blog. Beginning in
I’m not much of a planner, either. I don’t Flash back to January. Here’s what I August, I’ll be writing a new column called
plan meals five days in advance (although decided to do. I went to the Sendik’s website “Fresh, Frugal, & Fabulous.” Each week I’ll
I’ve heard this a useful technique if one is and read the sales ad. I went through it with be blogging about great items that are on
trying to save the big bucks). I just don’t—I a fine-tooth comb, challenging myself to sale throughout the store, and I’ll post ter-
don’t work that way. I like to decide in the create menus that used as many sale items rific recipes that make the most of the sales
morning what I’ll serve for dinner that as I could. What a blast! I immediately ad. I also love food photography (although
evening. Of course, this means that I make thought, this budget shopping could totally I am a total amateur), so I’ll include pictures
a trip to Sendik’s nearly every single day. work for me! I couldn’t believe all of the of most everything I make. Feel free to
Yep, every day. In fact, I’m on a first-name great items that were on sale, and the truly chime in with photography tips or advice.
basis with most of the folks who work at the delicious dinners I could create—all while Just to get us started, here’s a sample of
Mequon store—Stephanie in floral, Chuck saving money. Final confession of the day: the type of recipes I’ll be making when
in frozen foods, Kevin the wine dude, and I’m easily amused. my blog gets rolling in August. As this issue

SFM  real food fall 2009


goes to press, gorgeous, bright red, stemmed
tomatoes are on special—as are beautiful red
bell peppers. Summer is in full, steamy swing
and to me, Gazpacho with Basil Croutons
sounded especially delicious. My family
enjoyed this soup on our patio this evening,
along with crispy, melty Roasted Vegetable
Quesadillas. Talk about fresh—the whole
meal was a total bargain and positively
screamed “summer”!
By the time this issue hits the stands, there
will still be plenty of summer left to enjoy.
Give the Gazpacho a try.Visit me in cyber-
space (via sendiksmarket.com) and let me
know how you liked it! Who knew saving
money could be this much fun?
For basil croutons
Gazpacho with
Basil Croutons
Serves 4
2 pounds vine-ripened large tomatoes
(about 5), cored and quartered
½ red bell pepper, diced
½ English cucumber, seeded
and finely chopped
¼ cup finely chopped red onion
2 cloves garlic, minced and mashed
to a paste with ½ teaspoon salt
½ teaspoon ground cumin
1 fresh jalapeño chili, chopped fine
(Be careful! Mine was super hot
and almost wrecked the soup!)
Fresh chopped cilantro, to taste
(feel free to swap in basil if cilantro
isn’t your thing)
2 tablespoons red wine vinegar,
or to taste
¾ cup packed fresh basil leaves,
washed and dried well
3 tablespoons good quality olive oil
About ½ a baguette of French or
Italian bread, cut into cubes (I usually
just choose whichever kind is on sale)
www.sendiksmarket.com real food  SFM
Sendik’s Food Market
budget shopping
➥Preheat oven to 400°F. Into your blender,
toss all of the Gazpacho ingredients, except
the cilantro and red wine vinegar. Blend the
ingredients until you reach your desired con-
sistency (I like mine pretty smooth). Transfer
to a bowl; add the cilantro (or basil), the red
wine vinegar, and salt and pepper to taste.
Chill the soup for about three hours (I chilled
mine overnight and it was fantastic!).
➥Meanwhile, make your croutons. Place the
basil and olive oil in a small food processor.
Process until fully incorporated and smooth.
Season with salt to taste. Toss the basil oil
with your cubed bread and spread cubes on a
cookie sheet. Toast in the oven for 12 minutes;
stir, then continue to toast cubes until they are
golden and crunchy. Remove from the oven
and allow to cool completely.
➥Serve soup garnished with the Basil Croutons
and extra sprigs of basil, if desired. ■
Sendik’s Food Market
online
From our Table to Yours
Enjoy delicious recipes with the click of a mouse.
by Liz Raasch
I
f there is one thing the Balistreri family
knows and understands, it’s family. Pride
in the family name and pride in their
business is evident when walking in any
of the eight Balistreri-owned and operated
Sendik’s locations—from the pictures of
family members displayed to a devotion to
their lofty standards.And the Balistreri family
invites you to enjoy another aspect of their
traditions—great family recipes and others
are available online.
In addition to the weekly sales and events
and many other helpful functions on the
SFM  real food fall 2009
Sendik’s website, the searchable recipe site
brings to life flavors to savor made with ingre-
dients you’ll find at all of the store locations.
Discover recipes for any occasion, audience,
or function. From appetizers to snacks, salads
to soups, entrees to desserts, anyone can fol-
low along with theses amazing recipes to
create amazing dishes.
Not only are you able to find recipes to
use for you and your own family, but you can
share your family favorites as well. Sharing
recipe cards has been a tradition that is now
continued through the computer. Anyone
can submit a beloved recipe, along with a
picture of their prize dish if available, and have
a chance to win a $50 Sendik’s gift card.
Food and family are the foundation of
the Sendik’s stores and the recipe site is just
another example. From the Balistreri family
table to yours, we hope you enjoy and share
some of these delicious dishes.
Access the recipes through sendiksmarket.
com and click on “departments” to find reci-
pes or www.sendiksrecipes.com. As easy as it
is to eat some of these culinary classics, it’s just
as easy to find them on the site. ■
Grilled Coho Salmon
with Fresh Herbs
Balistreri Family Recipe
Serves 4
4 6-ounce Alaskan Coho salmon fillets 
½ cup Sendik’s fresh orange juice
2-3 tablespoons chicken broth
2 teaspoons each fresh rosemary,
dill, and basil, finely chopped
1 teaspoon lemon pepper
1 teaspoon dry mustard 
1 tablespoon cornstarch
➥ Combine orange juice, chopped dill,
basil, and rosemary with dry mustard
and lemon pepper. Reserve ½ of the
marinade.
➥ Marinate salmon for up to 30
minutes.
➥ Place salmon skin side down and grill
on a hot grill for 6 to 8 minutes per side
or until done.
➥ Meanwhile, heat the reserved
marinade in a small saucepan. Combine
cornstarch with 1 tablespoon cold water
and add to hot marinade, simmer until
thickened.
➥ Serve salmon with warmed sauce.
➥ Great with grilled seasonal vegetables
and rice pilaf.
 Lou Gentine
Second Generation of
Family Ownership
SARGENTO CHEESE

©2009 Sargento Foods Inc.

Look for our delicious Natural Sliced Cheese
and visit our family at sargento.com

www.sendiksmarket.com real food  SFM

Sendik’s Food Market
in season
Pear Shaped
Sweet, juicy pears are equally delicious in sweet treats or savory dishes.
T
he British have a saying that when
something has gone awry it’s gone
pear-shaped. But how could some-
thing so sweet and delicious be anything but
good? On this side of the pond, snacking on
fresh, juicy pears is always a treat, and there
also is never a shortage of ways to enjoy
them in a range of recipes from savory to
sweet. Plus, don’t feel you’ll go pear-shaped
from enjoying pears; they’re actually very
good for you and are a won-
derful source of dietary fiber,
Vitamin C, and potassium.
Pears, like apples, come in
many varieties that differ in
sweetness and texture; you’ll
want to take this into con-
sideration when using them
in recipes.The firm and crisp
Bosc pear is a top choice for
baking or poaching since it
holds its shape nicely and its
spicy flavor can stand up to
other ingredients. Seckel’s
firm flesh makes it excellent
for cooking as well. (Keep in
mind that when cooking with
pears, it’s best to peel them,
as the skin gets tough when
heated.) Juicier, tender variet-
ies, such as Bartlett, Comice,
Anjou, and tiny Forelle are
ideal eaten out of hand—
Bartlett and Anjou are also a
good choice for baking.
Poached pears are a classic
fall and winter dessert. To
poach, core the pear through
the bottom using a melon
baller and leave the stem
intact for presentation. Peel
them and put them in lemon
SFM  real food fall 2009
water so they will not turn brown. Heat
water, fruit juice, or wine to just below
the boiling point, and add flavorings such
as vanilla, ginger, cardamom, cinnamon,
orange or lemon zest, or honey. Serve them
whole or sliced with pound cake or ice
cream. When your guests ooh and ah over
your beautiful pear desserts you’re sure to
agree that going pear shaped is often a very
good thing indeed. ■
Tip
Pears will ripen quickly in a fruit bowl
at room temperature, but if you want
to speed up the process, place them
in a loosely closed paper bag and leave
them at room temperature. As soon as
the stem end gives slightly when gently
pressed, the fruit is ripe.
Oven Baked
Pear Pancake
Makes 4–6 Servings
4 ripe USA pears, peeled, cored, and
sliced (Bosc, Anjou, or Bartlett)
4 eggs, separated into whites
and yolks
¼ cup chopped walnuts
¾ cup brown sugar
¹⁄3 cup flour
¹⁄3 cup milk
3 tablespoons unsalted butter
1 teaspoon cinnamon
1 teaspoon baking powder
Dash of salt
➥ Preheat oven to 375°F. Prepare the
pears and set aside. Combine ¼ cup
brown sugar, flour, milk, egg yolks, bak-
ing powder, and dash of salt in a bowl.
photo and Recipe courtesy of USA Pears
Mix well with a fork and set aside.
Combine butter, ¼ cup brown sugar,
and cinnamon in an ovenproof skillet or
frying pan. Cook on stovetop until butter
melts and combines with sugar. Remove
from heat. Arrange the pear slices in the
butter mixture in the pan and sprinkle
with walnuts. Mix egg whites and
remaining brown sugar in a small bowl
until soft. Combine with egg yolk mix-
ture. Pour over pear slices and bake in
oven for 10 minutes until golden brown.
 Sendik’s Food Market
fun facts
Where in the world have you seen a Sendik’s shopping bag?
While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items
to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use.

Michael, Cheryl, Deb, and

Lori, and Cory in Bob at the
Raynell, Ralph, a Giza Pyramids, Egypt
Las Veg as, Ne vad

Debbie at th
e Masaya Vo
lcano, Nicar Daryl at the Great Wall of China o
agua , Mexic
armen
Play a Del C
Ann in

Share Your Photos

The next time you’re in a faraway place and spot a red Sendik’s bag—or you’re traveling yourself—snap a picture and send it to us at
sendiksmarket.com and click on “Where in the World.” (Please include your name and a few details if you wish.)

www.sendiksmarket.com real food  SFM

Sendik’s Food Market
wine

Velvety Vino
Pinot Noir is particular where
it sinks its roots and California
proves to be a welcoming home.

S
ince the indie hit movie Sideways threw a Hollywood spot-
light on Pinot Noir Americans have been head over heels for
any bottle of wine with a label reading Pinot Noir. Happily,
our passion has been well rewarded: California Pinot Noir just keeps
getting better and better.
Even though the grape originated in France’s Burgundy region,
which has rainier summers than California, in the last dozen or so
years, vintners in California have improved grape vine cultivation,
winemaking, and vineyard site selection to produce Pinot Noir
so delicious it gives French Burgundy a run for its euro. Some of
America’s most esteemed Pinots today come from the large section
of California known as the Central Coast.
Stretching from San Francisco south to Los Angeles, the Central
Coast includes the counties of Alameda, Monterey, San Benito, San
Luis Obispo, Santa Barbara, Santa Clara, Santa Cruz, and many
areas in between. However, just because this Pinot Noir comes
from California don’t assume these grapes are spending their days
like Malibu Barbie, lounging around through warm, balmy weeks
of endless sun. In fact, the Central Coast has lots of cool areas. In
Santa Barbara County—Sideways territory—the coastal mountains Wines to Try
run east to west, rather than north to south like most American Belle Glos Meiomi Meiomi (May-OH-mee), meaning “coast” in
mountains, drawing in cooling ocean fog and offshore breezes.The the language of the native Wappo tribe, symbolizes the origin
San Francisco Bay and its northern San Pablo Bay help give the of this Pinot Noir. Each vineyard chosen for this wine is found
Central Coast’s Carneros region a different sort of cool climate that throughout the diverse sub-climates of the Sonoma Coast.
allows grapes to mature slowly and evenly. Inland a bit, the 105-mile Grapes from the cooler, maritime-influenced areas create wines
with delicate cherry notes and slightly higher acidity. From the
Russian River that snakes through Sonoma County is responsible
southern coastal hills, the fruit notes are darker and earthier.
for the chill that makes the Russian River Valley a premier Pinot
The inland valleys make full-bodied, fruit-driven wines with
region as well. sweet tannins and excellent balance. Meiomi integrates these
Considered one of the most food-friendly reds, even white wine into a blend where they enhance each other. $24.99 750ml
devotees will enjoy Pinot Noir’s silky medley of flavors that can
Photo © Ron Chapple Stock

Stephen Vincent With the general California designation

range from black cherry, raspberries, and plum to anise, cedar, fresh
earth, and more. Best served at a cool temperature of 55°– 65°F,
this wine pairs well with cheeses such as Swiss, Gruyère, Brie, or
Roquefort, and meats such as beef, grilled or marinated poultry,
lamb, and pork. Flavorful seafood is also a good pairing: grilled
salmon, roasted sea bass and sushi made with red-fleshed fish such
as tuna work well with this classic red. ■
Stephen had the opportunity to blend the best grapes he could
find, albeit from various locations throughout California. Dark
color and pushing the limits on how big a Pinot can be, the
blackberry/black cherry flavors with spicy hints of clove and
cinnamon. Great forward fruit and very soft tannins make this a
whole lotta Pinot for a great price! $14.99 750ml

SFM 10 real food fall 2009

www.sendiksmarket.com real food 11 SFM
Sendik’s Food Market
community support

Bridging the
Gap During
Tough Times
F
eeding America Eastern Wisconsin, formerly named America’s Second Harvest
of Wisconsin, provides one of life’s most basic necessities to families struggling
to make ends meet…food. In eastern Wisconsin alone, 235,000 people rely on
the food bank for food. In 1982, Feeding America Eastern Wisconsin opened its doors
with its first donation, a bushel of apples. The Rotary Club of Milwaukee established
the food bank with the mission of feeding the hungry. Utilizing dented canned goods,
product overruns and mislabeled items, Feeding America Eastern Wisconsin bridged the
gap between hunger and waste. Today, Feeding America Eastern Wisconsin is bridging
the gap for families and individuals who have fallen through the cracks of the failing
economy. Feeding America Eastern Wisconsin has distributed more than 11 million
pounds of food this year to a network of 1,100 programs, including food pantries, soup
kitchens and homeless shelters, in the eastern part of the state. Many of these feeding
programs have seen a steady increase in the number of people served due to the decline
of the economy. Layoffs and job losses have led many families to the neighborhood
food pantry or meal program in search of food. Compared to last year, Feeding America
Eastern Wisconsin has distributed 21% more food.
Please join us in Feeding America. ■

How You Can Help

You can help make a difference for the hungry in our community. Make a
donation at your local Sendik’s Food Market or if you’d like to make a donation
from the comfort of your own home, log onto www.onlineharvest.org and shop
our online grocery store to help feed the hungry.

Formerly named

SFM 12 real food fall 2009