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Autumn Com�ort

FANTASTIC
volume 2 number 3

FALL RECIPES
Soothing Soups ß Robust Roasts
Appetizing Apple Dishes ß Smashing Small Plates
complimentary New England Fall Feast
 Sendik’s Food Market
welcome

Open 7 a.m. – 9 p.m. daily

Flavor of Fall
S
eems like only yester-
Whitefish Bay day we put the final
500 E. Silver Spring Dr. touches on the sum-
Whitefish Bay, WI 53217 mer issue of Sendik’s Real Food.
(414) 962-9525 And just like that, here we are
bringing you the fall issue
Mequon full of new ideas, new recipes,
10930 N. Port Washington Rd. and new information about
Mequon, WI 53092 our stores.
(262) 241-9525 At Sendik’s, we are very
proud of the diverse product
Wauwatosa lines that we carry. In the last
8616 W. North Ave. five to ten years there has been The Balistreris from left to right: Nick, Patrick, Ted Sr.,
Wauwatosa, WI 53226 a growing interest in organic Margaret (Balistreri) Harris, and Ted.
(414) 456-9525 products, so we embraced this
movement and have become an industry It was a busy and successful summer at
Grafton leader in providing organic items at reason- Camp Heartland, our charity partner for the
2195 1st Ave. able prices. In this issue we highlight some summer issue of Real Food. Thanks to our
Grafton, WI 53024 of the organic items we carry, including an readers’ purchases of Real Food we have been
(262) 376-9525 article about organic wines. able to make a generous donation in support
A number of our readers have told us they of their efforts.We are extremely proud to be
look forward to seeing the profiles on the able to help Camp Heartland provide truly
people who help make Sendik’s their favorite wonderful summer camp experiences for
store.We strongly believe it’s the people that children impacted by HIV/AIDS.Thank you
make Sendik’s a great shopping experience. for your part in making it all possible.
This is especially true in Wauwatosa where For the fall issue, our charity partner is
store director, Kevan Oberdorf ’s attention to Penfield Children’s Center. Penfield’s is one of
customer care gives the store its personality. the leading providers of Birth-to-3 early inter-
Learn more about Kevan, in his own words, vention services in Wisconsin.The dedicated
on page 13. staff and volunteers at Penfield’s have helped
As part of our spring anniversary sale we thousands of infants and young children reach
held a recipe contest and received hundreds their full potential.You can help too.We will
(yes, hundreds) of our customers’ favorite again donate $1 of every purchase of Sendik’s
www.sendiksmarket.com
recipes. It was a tough job evaluating each Real Food magazine to Penfield’s. See page 16
one, but after a lot of tasting, we were able to for more information.
choose two winners. Congratulations to Meg We hope you enjoy this issue as much
Terlizzi of Grafton and Laura Martin of Wau- as we have enjoyed getting it ready for you.
watosa. See their winning recipes on page 12. Remember, if there are things you would like
Thanks to all of you who participated and to see in Real Food, or if you have ideas or
Did submitted such wonderful recipes. suggestions, we would love to hear from you.
you Confusion seems to be the norm in trying Contact us through our newly designed web-
Know? to understand today’s seemingly contradic- site at www.sendiksmarket.com. As always,
tory dietary rules regarding good and bad fats. thank you for your continued readership.
Sendik’s staff dietitian, Colleen Kristbaum —The Balistreri Family
Reuse your Sendik’s quality paper sets the record straight in her article,“DoYou
or plastic shopping bag and receive Need An Oil Change?” on page 15.
a 5¢ discount for every bag.

www.sendiksmarket.com real food 

Sendik’s Food Market Sendik’s Food Market
what’s in store Strathdale what’s in store

»
Organic Honey
Strathdale Organic Honey is a product of
Central New Zealand. This clean, alpine

Organic fertilizers can be used, but they are strictly of animal or vegetable
origin. Organic is simply a farming standard. But to consumers
environment with an abundance of white
clover, enables their bees to produce some

Products
of the purest honey in the world. The
who buy organic, it means healthier food, better tasting products, purity and natural healing properties are
and preserving the environment. then carefully preserved during the cold

are in Stock As customers’ interest in organic food grows, more and more
manufacturers, processors, growers, and retailers have found the
need to increase their offerings. The growers and processors of
By Paul Voeller organics have also had to increase their operations. Farms that
Store Director, Sendik’s in Mequon started as 2- and 3-acre roadside farms 20 years ago are today
filtering process. The Dale family proudly
presents this chemical free, unique honey
for your good health and enjoyment.
Sendik’s is one of the very few places in
the United States where you can purchase
San Giuliano Extra Strathdale Organic Honey.

»
farming over 25,000 acres. Rishi

O
Virgin Olive Oil

rganic—the word in itself may be a little confusing to the
average shopper. Organic means that products are grown
or produced without the use of drugs, hormones, or syn-
thetic chemicals. One common misconception is that fertilizers and
pesticides are not used to produce organic products. Pesticides and
Organic Valley
»
»
Sendik’s Food Markets have embraced customers’ desire for Rishi’s Ancient Tree teas are picked
San Giuliano 100% Organic “Cuore
more organic products, and we are constantly adding new organ- D’Olivo” Extra Virgin Olive Oil is from wild tea trees in one of the
ics into this already extensive product mix. If you’re looking for the result of a great oil processing oldest and most remote tea regions
wine, cheese, dairy, meats, produce, spices, frozen, or grocery items, tradition, aimed at satisfying the most in the world. Rishi is the only western
refined gourmets. This select oil has company to work directly with the
Sendik’s has you covered—organically.
been produced by the Manca Family artisans of this region, who pick the
with loving care from the heart, hence tealeaves by hand from trees that are
the name Cuore D’Olivo or “Heart of as much as 1,300 years old. Ancient
» Bonterra Tree teas offer a depth of flavor,

Olive.” A fruity aftertaste, distinguishing

aroma, complexity, and character not
Organic Valley Family of Farms is the Organic Grape Farming scent, and slight opaqueness are the
trusted brand of our Wisconsin-based simple but essential qualities of this oil. found anywhere else.
Bonterra’s commitment to organic
farmer-owned cooperative of 775 vineyard management is based on farming
producers, with over 200 right here in fundamentals: building organic matter in the
Wisconsin that are dedicated to farming soil with cover crops, welcoming the natural
in harmony with nature. Our organic predators of vineyard pests, controlling weeds
dairy, juice, eggs, meat, produce, and by physical means, and encouraging natural
soy products are grown in accordance air flow around the fruit. Most importantly,
with USDA’s National Organic Standards
and provide the utmost in consumer
Bonterra constantly expands their use of
organic viticulture techniques. » Raising Quality–Organic Smart Chicken
confidence. In addition to the benefits obtained from the standard Smart Chicken® diet, Organic
Different philosophies abound when it comes to Smart Chicken® is also 100% USDA certified. This certification is your assurance
Organic Valley Family of Farms milk organic farming. At Bonterra they’ve developed that this product is naturally safe and healthy for you and your family. The organic
products are quite simply the best milks their own philosophy based on what they know diet consists of corn and soybeans that have been grown on land certified free of
you can buy. Each and every drop of works. Discover what comprises this philosophy chemicals like pesticides and herbicides for a minimum of three years. As in the Veg-
milk in their distinctive cartons begins and find information on the specific “elements” Fed diet, they also include the perfect scientific mix of vitamins and minerals (micros)
with healthy cows raised by their family of their organic viticulture program at to optimize bird health. All Organic Smart Chicken® birds are also free range. This
farmers in harmony with nature. And www.bonterra.com. means they are given access to the natural outdoor environment on their free-range
don’t forget their premium creams—their
farms with plenty of access to fresh air and sunlight. MBA Poultry is also dedicated to
heavenly Heavy Whipping Cream and Half
practicing sustainable agriculture, which ensures the preservation of our environment
& Half are truly the “cream of the crop!”
for generations that follow.

» Earthbound Farm » Santa Cruz Organic Applesauce Varieties

At Earthbound Farm, their unwavering commitment
With 6 jarred varieties of applesauce and 4 options in convenient applesauce cups,
to organic farming comes first and foremost out of
Santa Cruz Organic has many flavorful options to choose from. Santa Cruz has been
concern for health. Farming organically helps keep
making applesauce for more than 25 years and remains devoted to bringing you the
their customers, growers, and land healthy because
highest quality organic products available. Their organic applesauces are perfect for day
they avoid the use of harmful chemicals. But it’s more
or night, served hot as side dish or cold as a treat when you crave something sweet and
than that. Organic farming focuses on building the
healthy. Santa Cruz Organic applesauce is USDA certified, 100% organic, and contains
fertility of the soil with natural materials so their rich
nothing artificial. Their applesauce is closely inspected and certified organic from the
organic fields produce fruits and vegetables as pure
land, to the farmer, to the post-harvest cleaning and processing facilities. Look for
and healthy as they were intended to be. And that’s
Santa Cruz Organic applesauce cups and jars in Sendik’s Food Market—they’re 100%
something we hope you enjoy in every delicious bite
organically delicious.
of Earthbound Farm organic produce.

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

Sendik’s Food Market Sendik’s Food Market
what’s in store Strathdale what’s in store

»
Organic Honey
Strathdale Organic Honey is a product of
Central New Zealand. This clean, alpine

Organic fertilizers can be used, but they are strictly of animal or vegetable
origin. Organic is simply a farming standard. But to consumers
environment with an abundance of white
clover, enables their bees to produce some

Products
of the purest honey in the world. The
who buy organic, it means healthier food, better tasting products, purity and natural healing properties are
and preserving the environment. then carefully preserved during the cold

are in Stock As customers’ interest in organic food grows, more and more
manufacturers, processors, growers, and retailers have found the
need to increase their offerings. The growers and processors of
By Paul Voeller organics have also had to increase their operations. Farms that
Store Director, Sendik’s in Mequon started as 2- and 3-acre roadside farms 20 years ago are today
filtering process. The Dale family proudly
presents this chemical free, unique honey
for your good health and enjoyment.
Sendik’s is one of the very few places in
the United States where you can purchase
San Giuliano Extra Strathdale Organic Honey.

»
farming over 25,000 acres. Rishi

O
Virgin Olive Oil

rganic—the word in itself may be a little confusing to the
average shopper. Organic means that products are grown
or produced without the use of drugs, hormones, or syn-
thetic chemicals. One common misconception is that fertilizers and
pesticides are not used to produce organic products. Pesticides and
Organic Valley
»
»
Sendik’s Food Markets have embraced customers’ desire for Rishi’s Ancient Tree teas are picked
San Giuliano 100% Organic “Cuore
more organic products, and we are constantly adding new organ- D’Olivo” Extra Virgin Olive Oil is from wild tea trees in one of the
ics into this already extensive product mix. If you’re looking for the result of a great oil processing oldest and most remote tea regions
wine, cheese, dairy, meats, produce, spices, frozen, or grocery items, tradition, aimed at satisfying the most in the world. Rishi is the only western
refined gourmets. This select oil has company to work directly with the
Sendik’s has you covered—organically.
been produced by the Manca Family artisans of this region, who pick the
with loving care from the heart, hence tealeaves by hand from trees that are
the name Cuore D’Olivo or “Heart of as much as 1,300 years old. Ancient
» Bonterra Tree teas offer a depth of flavor,

Olive.” A fruity aftertaste, distinguishing

aroma, complexity, and character not
Organic Valley Family of Farms is the Organic Grape Farming scent, and slight opaqueness are the
trusted brand of our Wisconsin-based simple but essential qualities of this oil. found anywhere else.
Bonterra’s commitment to organic
farmer-owned cooperative of 775 vineyard management is based on farming
producers, with over 200 right here in fundamentals: building organic matter in the
Wisconsin that are dedicated to farming soil with cover crops, welcoming the natural
in harmony with nature. Our organic predators of vineyard pests, controlling weeds
dairy, juice, eggs, meat, produce, and by physical means, and encouraging natural
soy products are grown in accordance air flow around the fruit. Most importantly,
with USDA’s National Organic Standards
and provide the utmost in consumer
Bonterra constantly expands their use of
organic viticulture techniques. » Raising Quality–Organic Smart Chicken
confidence. In addition to the benefits obtained from the standard Smart Chicken® diet, Organic
Different philosophies abound when it comes to Smart Chicken® is also 100% USDA certified. This certification is your assurance
Organic Valley Family of Farms milk organic farming. At Bonterra they’ve developed that this product is naturally safe and healthy for you and your family. The organic
products are quite simply the best milks their own philosophy based on what they know diet consists of corn and soybeans that have been grown on land certified free of
you can buy. Each and every drop of works. Discover what comprises this philosophy chemicals like pesticides and herbicides for a minimum of three years. As in the Veg-
milk in their distinctive cartons begins and find information on the specific “elements” Fed diet, they also include the perfect scientific mix of vitamins and minerals (micros)
with healthy cows raised by their family of their organic viticulture program at to optimize bird health. All Organic Smart Chicken® birds are also free range. This
farmers in harmony with nature. And www.bonterra.com. means they are given access to the natural outdoor environment on their free-range
don’t forget their premium creams—their
farms with plenty of access to fresh air and sunlight. MBA Poultry is also dedicated to
heavenly Heavy Whipping Cream and Half
practicing sustainable agriculture, which ensures the preservation of our environment
& Half are truly the “cream of the crop!”
for generations that follow.

» Earthbound Farm » Santa Cruz Organic Applesauce Varieties

At Earthbound Farm, their unwavering commitment
With 6 jarred varieties of applesauce and 4 options in convenient applesauce cups,
to organic farming comes first and foremost out of
Santa Cruz Organic has many flavorful options to choose from. Santa Cruz has been
concern for health. Farming organically helps keep
making applesauce for more than 25 years and remains devoted to bringing you the
their customers, growers, and land healthy because
highest quality organic products available. Their organic applesauces are perfect for day
they avoid the use of harmful chemicals. But it’s more
or night, served hot as side dish or cold as a treat when you crave something sweet and
than that. Organic farming focuses on building the
healthy. Santa Cruz Organic applesauce is USDA certified, 100% organic, and contains
fertility of the soil with natural materials so their rich
nothing artificial. Their applesauce is closely inspected and certified organic from the
organic fields produce fruits and vegetables as pure
land, to the farmer, to the post-harvest cleaning and processing facilities. Look for
and healthy as they were intended to be. And that’s
Santa Cruz Organic applesauce cups and jars in Sendik’s Food Market—they’re 100%
something we hope you enjoy in every delicious bite
organically delicious.
of Earthbound Farm organic produce.

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

 Sendik’s Food Market
Sendik’s Food Market meet the staff
fresh ideas
Kevan Oberdorf –
Winning Recipes In His Own Words
A
t Sendik’s our goal is to pursue innovative food ideas to share with our customers. very adaptable, she has used the filling in

K
However, this year we turned the tables and asked you for your ideas. We held a both mushrooms and pork chops. evan (spelled with an A for effort) Oberdorf is the lovable store director
recipe contest and received hundreds of wonderful recipes from our customers. We think Laura’s dish has wonderful at Sendik’s location inWauwatosa. He is an industry veteran, having
We were looking for recipes with fresh ideas and ingredients, so we narrowed down the complex textures and flavors. The basting spent most of his working life selling some kind of food or another. His
search and had a cook-off prepared by our executive chefs to choose the winner. What and dipping sauce added an innovative glaze
style is “hands on,” and you are much more likely to see him bagging groceries,
follows is some scoop on this year’s winners and their fantastic recipes. Enjoy! and dimension to the pork roast. Sendik’s
stocking shelves, or unloading trucks than sitting behind a desk. Kevan lives
Congratulations to our winners: Meg Terlizzi of Grafton and Laura Martin of Wauwatosa. Wine Guys suggest pairing the Pesto Packed
Port Roast with Rhône-style reds such as in Wauwatosa with his wife Ann and their three young children, Erin, Sean,
French Côte du Rhône or Châteauneuf- and Lydia. Here is Kevan in his own words.
Meg Terlizzi or until tender. Drain and let cool slightly. Peel if du-Pape. California Petite Syrah would also My father was a postman, so my first job was delivering newspapers
Meg is married with two grown daughters. desired and cut into ¼-inch slices. Set aside. work well, or try a lighter style Australian for the Post. I was thirteen years old and did it for three years. I never
She is a nurse manager who in her free Preheat oven to 350°F.* Grease a 13- x Shiraz or a Spanish Old Vine Grenache. missed a delivery—like father, like son.
time enjoys cooking, gardening, skiing, and 9-inch baking dish. Set aside. My first grocery job was for Kohl’s Food Stores as a utility clerk,
biking. Meg developed her recipe for one In a large heavy skillet, heat oil over medi-
of her daughters who is a vegetarian. Meg um heat. Add onions and sauté 3-4 minutes
Pesto Packed and I did that for three years as well. At the end I was making $3.90
per hour, which I thought was a lot. But the company was sold
takes pleasure in bringing food that can or until softened. Spread in prepared baking Pork Roast and the new owners wanted to reduce my pay to $3.35 per hour Wauwatosa Store Director, Kevan Oberdorf with his wife Ann
be enjoyed by everyone at family gather- dish. Add potatoes to skillet and cook 3-5 min- Submitted by Laura Martin of Wauwatosa and kids Sean, Lydia, and Erin.
ings—while also providing choices to those utes, turning them until browned. Serves 4 so I applied at Sendik’s on Oakland Avenue in Shorewood. I ended
looking for vegetarian options. Arrange potatoes over onions. Scatter up working for them for five years doing just about anything they Brewer games. It is a little bit of pressure, but the thought of beer and
We loved the flavors in this dish and roasted peppers, artichokes, basil, and pars- 2 pounds boneless pork loin roast asked. They must have liked me because they gave me a key to the brats afterwards helps get me through it.
thought that Meg’s recipe showed great ley on top. 4 ounce package crumbled feta cheese place. Can you imagine giving a key to your grocery business to a I used to play for a band called BlackFrost. I was the only white
versatility, as it can be enjoyed for brunch, In a medium bowl, whisk remaining ingre- 4 tablespoons basil pesto college student? band member. I guess I was the “Frost.”
lunch, or dinner. Sendik’s Wine Guys sug- dients and pour them over the vegetables. 1 ounce pine nuts After graduating from college I spent about 15 years as a salesman My most vivid memory of my time since becoming the store
gest crisp, light white wines as an accom- (If tofu mixture is too thick, thin with small 1 tablespoon butter and manager for several specialty food distributors in the Milwaukee manager at Sendik’s is the “soft” opening on March 26, 2004. We
paniment, such as Italian Pinot Grigio, amounts of milk or water.) Olive oil area.They were great jobs, and I learned a lot, but it is tough being on had worked so hard for months putting the place together, and we
Sauvignon Blanc from New Zealand, or Bake 30-35 minutes until eggs are set. Freshly ground pepper
the road, not really having a home base.That’s why my current job at were scheduled to open for business at 10 a.m. But we weren’t ready
Viognier from Spain—or a light sparkling *Note: May have to bake about 45 min- Fresh thyme
Sendik’s is so enjoyable. and we delayed one hour to 11 a.m. There must have been 75-100
wine such as Prosecco from Italy. utes at 400°F if using tofu mixture. Will set Fresh rosemary
up like eggs.
people lined up waiting for the doors to open. It was emotional—the

Artichoke and
Parmesan Frittata
Submitted by Meg Terlizzi of Grafton
Serves 8
1½ pounds small potatoes, any kind ing in her spare time, and when it comes
2 tablespoons olive oil
1 cup onions, coarsely chopped delicious recipes for entertaining family
1 roasted red or orange pepper, cut into
¼ inch strips (roast at 425°F until soft)
1 can (14-15 ounce) artichoke hearts,
drained and quartered
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
12 large eggs or 12 ounce package of tofu
(firm or soft) puréed with 1½-cup egg
substitute
1
/3 cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
1
/8 teaspoon cayenne pepper (optional)
In large saucepan, cover potatoes with
water. Bring to a boil and cook about 15 minutes
Laura Martin
Laura and her dog DeVito relocated to
Wauwatosa a couple of years ago from
Madison. Laura is an avid cook and espe-
cially enjoys grilling. She also enjoys bik-
to cooking, Laura likes to create easy and
and friends. Explaining that this recipe is
Basting and dipping sauce
½ cup apple jelly, melted
½ cup balsamic vinegar
In a small skillet lightly sauté pine nuts in butter
until slightly browned. In a small bowl com-
bine feta cheese, pesto, pine nuts, and freshly
ground pepper to taste; lightly stir until mixed.
Set aside. Slice pork roast lengthwise ¾ of the
way through and lay open. Evenly scoop pesto
mixture onto one side of the pork roast stay-
ing approximately ¾ inch from edge. Fold top
of pork roast over and secure cut edge with
toothpicks or tie and secure with butcher’s
twine. Lightly rub the outside of the roast with
olive oil and season with thyme, rosemary, and
freshly ground pepper. Grill over indirect heat
for 30-40 minutes or until internal temperature
reaches 160°F. Baste occasionally with basting
and dipping sauce. Slice and serve with small
cups of the basting and dipping sauce.
Note: This can also be roasted in the oven
at 325°F for 25-30 minutes or until the internal
temperature reaches 160°F.
“The best part of my job is seeing and getting to
know the regular customers, the ones that come
in every day.”
I received a call from Ted, Patrick, and Nick Balistreri, owners of
Sendik’s in Whitefish Bay regarding an opportunity to manage a
little store they were renovating in Wauwatosa. I was not looking to
change jobs, but this was an opportunity I could not turn down. I
live in Wauwatosa. I know the area and the old Kohl’s store they were
converting. I wanted to be on the ground floor of a company that was
improving and growing, and I also wanted the chance to be a store
director working with a team of people to serve our customers.
The best part of my job is seeing and getting to know the regular
customers, the ones that come in every day.
It may seem to some that I never leave the store, but I occasion-
ally do take a day off. Even still, I usually end up at the store to do
my shopping.
When I grow up, I want to be a professional trumpet player in a big
band. I currently play the lead trumpet for the WAMI award-winning
band, Swing Nouveau. We have a blast, and it’s a great release from
my day-to-day routine.
I have played the national anthem three times—solo—at the start of
show was on!
I think that there are a lot of parallels between being a store director
and being the lead trumpet player of a band. Everyone has to work
together and you have to listen to each other.The lead trumpet player
is the lead instrument in the band, just like the store director is the
leader in the store. And just like a trumpet player, the store director
must be heard but also must blend in.To do a good job at both, you
must empower the others around you—that’s the key.
For me, success comes from hard work and listening to and learn-
ing from others. I think a solid work ethic is missing from some of
the kids that I work with.They are not bad kids; they just don’t know
what it means to work.
My favorite department at Sendik’s is the deli because I don’t have
to work there too much and the food they make is amazing.
I am grateful for the staff members at Sendik’s, especially those that
started with us when we opened the store.They are like an extension
of my family.
My favorite song is “Here, There and Everywhere” by the
Beatles. It is “our” song. I met my wife, Ann, at Stenny’s on
National. I don’t remember what song was playing that night, but
I do remember her.
I couldn’t live and work in a better city than Wauwatosa.The people
and the sense of community are just awesome!

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

 Sendik’s Food Market
Sendik’s Food Market meet the staff
fresh ideas
Kevan Oberdorf –
Winning Recipes In His Own Words
A
t Sendik’s our goal is to pursue innovative food ideas to share with our customers. very adaptable, she has used the filling in

K
However, this year we turned the tables and asked you for your ideas. We held a both mushrooms and pork chops. evan (spelled with an A for effort) Oberdorf is the lovable store director
recipe contest and received hundreds of wonderful recipes from our customers. We think Laura’s dish has wonderful at Sendik’s location inWauwatosa. He is an industry veteran, having
We were looking for recipes with fresh ideas and ingredients, so we narrowed down the complex textures and flavors. The basting spent most of his working life selling some kind of food or another. His
search and had a cook-off prepared by our executive chefs to choose the winner. What and dipping sauce added an innovative glaze
style is “hands on,” and you are much more likely to see him bagging groceries,
follows is some scoop on this year’s winners and their fantastic recipes. Enjoy! and dimension to the pork roast. Sendik’s
stocking shelves, or unloading trucks than sitting behind a desk. Kevan lives
Congratulations to our winners: Meg Terlizzi of Grafton and Laura Martin of Wauwatosa. Wine Guys suggest pairing the Pesto Packed
Port Roast with Rhône-style reds such as in Wauwatosa with his wife Ann and their three young children, Erin, Sean,
French Côte du Rhône or Châteauneuf- and Lydia. Here is Kevan in his own words.
Meg Terlizzi or until tender. Drain and let cool slightly. Peel if du-Pape. California Petite Syrah would also My father was a postman, so my first job was delivering newspapers
Meg is married with two grown daughters. desired and cut into ¼-inch slices. Set aside. work well, or try a lighter style Australian for the Post. I was thirteen years old and did it for three years. I never
She is a nurse manager who in her free Preheat oven to 350°F.* Grease a 13- x Shiraz or a Spanish Old Vine Grenache. missed a delivery—like father, like son.
time enjoys cooking, gardening, skiing, and 9-inch baking dish. Set aside. My first grocery job was for Kohl’s Food Stores as a utility clerk,
biking. Meg developed her recipe for one In a large heavy skillet, heat oil over medi-
of her daughters who is a vegetarian. Meg um heat. Add onions and sauté 3-4 minutes
Pesto Packed and I did that for three years as well. At the end I was making $3.90
per hour, which I thought was a lot. But the company was sold
takes pleasure in bringing food that can or until softened. Spread in prepared baking Pork Roast and the new owners wanted to reduce my pay to $3.35 per hour Wauwatosa Store Director, Kevan Oberdorf with his wife Ann
be enjoyed by everyone at family gather- dish. Add potatoes to skillet and cook 3-5 min- Submitted by Laura Martin of Wauwatosa and kids Sean, Lydia, and Erin.
ings—while also providing choices to those utes, turning them until browned. Serves 4 so I applied at Sendik’s on Oakland Avenue in Shorewood. I ended
looking for vegetarian options. Arrange potatoes over onions. Scatter up working for them for five years doing just about anything they Brewer games. It is a little bit of pressure, but the thought of beer and
We loved the flavors in this dish and roasted peppers, artichokes, basil, and pars- 2 pounds boneless pork loin roast asked. They must have liked me because they gave me a key to the brats afterwards helps get me through it.
thought that Meg’s recipe showed great ley on top. 4 ounce package crumbled feta cheese place. Can you imagine giving a key to your grocery business to a I used to play for a band called BlackFrost. I was the only white
versatility, as it can be enjoyed for brunch, In a medium bowl, whisk remaining ingre- 4 tablespoons basil pesto college student? band member. I guess I was the “Frost.”
lunch, or dinner. Sendik’s Wine Guys sug- dients and pour them over the vegetables. 1 ounce pine nuts After graduating from college I spent about 15 years as a salesman My most vivid memory of my time since becoming the store
gest crisp, light white wines as an accom- (If tofu mixture is too thick, thin with small 1 tablespoon butter and manager for several specialty food distributors in the Milwaukee manager at Sendik’s is the “soft” opening on March 26, 2004. We
paniment, such as Italian Pinot Grigio, amounts of milk or water.) Olive oil area.They were great jobs, and I learned a lot, but it is tough being on had worked so hard for months putting the place together, and we
Sauvignon Blanc from New Zealand, or Bake 30-35 minutes until eggs are set. Freshly ground pepper
the road, not really having a home base.That’s why my current job at were scheduled to open for business at 10 a.m. But we weren’t ready
Viognier from Spain—or a light sparkling *Note: May have to bake about 45 min- Fresh thyme
Sendik’s is so enjoyable. and we delayed one hour to 11 a.m. There must have been 75-100
wine such as Prosecco from Italy. utes at 400°F if using tofu mixture. Will set Fresh rosemary
up like eggs.
people lined up waiting for the doors to open. It was emotional—the

Artichoke and
Parmesan Frittata
Submitted by Meg Terlizzi of Grafton
Serves 8
1½ pounds small potatoes, any kind ing in her spare time, and when it comes
2 tablespoons olive oil
1 cup onions, coarsely chopped delicious recipes for entertaining family
1 roasted red or orange pepper, cut into
¼ inch strips (roast at 425°F until soft)
1 can (14-15 ounce) artichoke hearts,
drained and quartered
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
12 large eggs or 12 ounce package of tofu
(firm or soft) puréed with 1½-cup egg
substitute
1
/3 cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
1
/8 teaspoon cayenne pepper (optional)
In large saucepan, cover potatoes with
water. Bring to a boil and cook about 15 minutes
Laura Martin
Laura and her dog DeVito relocated to
Wauwatosa a couple of years ago from
Madison. Laura is an avid cook and espe-
cially enjoys grilling. She also enjoys bik-
to cooking, Laura likes to create easy and
and friends. Explaining that this recipe is
Basting and dipping sauce
½ cup apple jelly, melted
½ cup balsamic vinegar
In a small skillet lightly sauté pine nuts in butter
until slightly browned. In a small bowl com-
bine feta cheese, pesto, pine nuts, and freshly
ground pepper to taste; lightly stir until mixed.
Set aside. Slice pork roast lengthwise ¾ of the
way through and lay open. Evenly scoop pesto
mixture onto one side of the pork roast stay-
ing approximately ¾ inch from edge. Fold top
of pork roast over and secure cut edge with
toothpicks or tie and secure with butcher’s
twine. Lightly rub the outside of the roast with
olive oil and season with thyme, rosemary, and
freshly ground pepper. Grill over indirect heat
for 30-40 minutes or until internal temperature
reaches 160°F. Baste occasionally with basting
and dipping sauce. Slice and serve with small
cups of the basting and dipping sauce.
Note: This can also be roasted in the oven
at 325°F for 25-30 minutes or until the internal
temperature reaches 160°F.
“The best part of my job is seeing and getting to
know the regular customers, the ones that come
in every day.”
I received a call from Ted, Patrick, and Nick Balistreri, owners of
Sendik’s in Whitefish Bay regarding an opportunity to manage a
little store they were renovating in Wauwatosa. I was not looking to
change jobs, but this was an opportunity I could not turn down. I
live in Wauwatosa. I know the area and the old Kohl’s store they were
converting. I wanted to be on the ground floor of a company that was
improving and growing, and I also wanted the chance to be a store
director working with a team of people to serve our customers.
The best part of my job is seeing and getting to know the regular
customers, the ones that come in every day.
It may seem to some that I never leave the store, but I occasion-
ally do take a day off. Even still, I usually end up at the store to do
my shopping.
When I grow up, I want to be a professional trumpet player in a big
band. I currently play the lead trumpet for the WAMI award-winning
band, Swing Nouveau. We have a blast, and it’s a great release from
my day-to-day routine.
I have played the national anthem three times—solo—at the start of
show was on!
I think that there are a lot of parallels between being a store director
and being the lead trumpet player of a band. Everyone has to work
together and you have to listen to each other.The lead trumpet player
is the lead instrument in the band, just like the store director is the
leader in the store. And just like a trumpet player, the store director
must be heard but also must blend in.To do a good job at both, you
must empower the others around you—that’s the key.
For me, success comes from hard work and listening to and learn-
ing from others. I think a solid work ethic is missing from some of
the kids that I work with.They are not bad kids; they just don’t know
what it means to work.
My favorite department at Sendik’s is the deli because I don’t have
to work there too much and the food they make is amazing.
I am grateful for the staff members at Sendik’s, especially those that
started with us when we opened the store.They are like an extension
of my family.
My favorite song is “Here, There and Everywhere” by the
Beatles. It is “our” song. I met my wife, Ann, at Stenny’s on
National. I don’t remember what song was playing that night, but
I do remember her.
I couldn’t live and work in a better city than Wauwatosa.The people
and the sense of community are just awesome!

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

Sendik’s Food Market
wine shop
Organically
Grown
By Marc Goodman
Sendik’s Wine and Spirits Director
P M
ersonal beliefs and preferences aside, the wine industry and
market is all about trends. We change our taste with the sea-
sons, and over the past few years we have seen the popularity
grow for riper, juicy wines from new regions such as Australia and
Argentina. Another trend, sometimes referred to as the “Sideways
effect” after the Hollywood movie that brought it such notoriety, is
America’s recent infatuation with Pinot Noir. However, those of you
who are longtime shoppers in our wine departments already knew of
Pinot’s elegant nature long before it became fashionable.
Now, please add to the list of trends the desire to drink and buy
wines produced using specific farming techniques. These farming
techniques have strange names like “biodynamic” and “sustainable”
but “organic” leads the way. And, except for organic, these farming
practices are rarely certified by governing bodies, as various organi-
zations exist as certifiers, and each individual grower may practice a
method conforming to their own philosophy. These wines tend to
be produced by smaller, less familiar vineyards. Their labels are not
always forthcoming about what exactly is in the bottle. In addition,
the differences in taste from their conventional cousins are often
understated and subtle. But, make no mistake, these are not your
grandmother’s wines, they can be complex and delicious, and fit
well with your lifestyle. Moreover, the demand for these wines is an
undeniable trend that we believe will only become stronger.
What follows are descriptions of some of the farming techniques
that are currently being employed by wine producers along with
names of the producers using these techniques. Rest assured, we
have tried these wines and they pass muster. Next time you stop
in, please ask about them. We think you will be impressed.
Introducing Sendik’s Brand
olive oil and vinegar!
Sendik’s proudly brings you
an olive oil and balsamic
vinegar directly from Italy.
Use to glaze meats and
vegetables and combine to
dress your favorite salads.
14 real food www.sendiksmarket.com
What is organic wine?
Organic wine doesn’t necessarily mean sulfite free wine. Organic
wine is grown and produced without the use of pesticides, herbi-
cides, fungicides, fertilizers, or any synthetic chemicals.To become
certified organic, these practices must be met for a set amount of
years with extensive testing throughout the transition period.
• Sulfite is a naturally occurring compound found on grapes that
deters microbial growth at somewhere between 6 and 40 parts
per million.
•The difference between “organically grown” and “organic wine” is
wine that is produced with organically grown grapes with a mini-
mum use of additional sulfites.
• Only about .4% of the population is estimated to be highly aller-
gic to sulfites. And many producers still believe a small addition is
needed to create a more stable wine.
Producers: Bonterra, Frey, Robert Sinskey, Coltibuono, Badger
Mountain, Grgich Hills, Frogs Leap
What is biodynamic?
The basics of biodynamic agriculture are to view the farm or
vineyard as its own living environment. It must be a closed
and self-sustaining system, and the traditions include a focus
on outside factors such as lunar patterns and cosmic rhythms.
This view allows for individual interpretation and execution.
In addition are sets of biodynamic preparations for the vineyard
and for the compost used in the vineyard. These are applied
with respect to the life cycle of the land. All the preparations
are organic and follow rules even more strict than guidelines
for certified organic products. Despite the vagary here, many of
the great wines of the world are products of such environments.
Producers: Ehlers Estate, Zund-Humbrect, Quintessa, Domaine
Leroy, Bott-Geyl, Bucci, Champagne Paul Bara, Champagne J.
Lassalle 
What is Sustainable agriculture?
Sustainable agriculture and viticulture take a voluntary position on
behalf of the land to create a healthier environment and a better econom-
ic community, without compromising the land for future generations.
Producers: Château Pesquie, Benzinger Family, Shafer, Alma Rosa
Do you need
an oil change?
BY Colleen Kristbaum,
MS, RD, CD
Sendik’s Food Market Staff Dietitian
uch like our automobiles, our
bodies need a tune-up every now
and then. It is a good idea to take
a hard look at our eating habits, especially
when it comes to fats.
Fats are a hot topic. We are always inter-
ested in fats—the different kinds of fats
and what they do to our bodies—but we
may not always understand the role of fat
in our diets.
Fat is an essential nutrient with many
important functions to keep our bodies
healthy. We actually can’t live without them.
The problem lies in what kind and how
much fat we include in our diet.
Fat is a very calorie-dense nutrient—
which means we get many calories in a
relatively small amount (9 calories per gram
of fat). So it is easy to overdo it with calories
if we are eating too much fat—no matter
what kind! Approximately 30% or less of
our total daily calorie intake should come
from fat. This translates, for example, to
about 65 grams of fat per day if consuming
2,000 calories.
Most often we associate fat with heart
disease. While we know that certain fats
contribute to heart disease, other fats actu-
ally have a protective benefit.
But what kind of fat should we focus
on? Which ones are good and which ones
aren’t? Even though all fats provide the same
number of calories per gram of weight, not
all fats are created equal. It is important to
know what to look for on the Nutrition
Facts Label.
Let’s sort the fats:
Saturated Fats
(or more specifically, fatty acids)
• Contribute to total blood cholesterol and
LDL cholesterol (“bad” cholesterol)
• Found in animal-based foods such as meat,
poultry, butter, whole milk
• Also found in plant oils such as coconut,
palm, and palm kernel oils
Monounsaturated Fats
• Trigger less total or LDL cholesterol,
and more HDL cholesterol (“good”
cholesterol)
• Canola, nut, and olive oils are high in
monounsaturated fatty acids.
Polyunsaturated Fats
• Trigger lower LDL and HDL production,
as well as total cholesterol
• C orn, safflower, soybean, sesame, and
sunflower oils are high in polyunsaturated
fatty acids.
• Seafood is also a source of polyunsaturated
fatty acids.
Omega-3 fatty acids
• Highly polyunsaturated fatty acids
• May help reduce blood clotting in the
arteries and protect from hardening of
the arteries
• Primary source is seafood—especially
fatty fish such as tuna, salmon, mackerel,
and albacore.
Omega-6 fatty acids
• Highly polyunsaturated fatty acids
• May help promote heart health by lower-
ing total and LDL cholesterol
• Vegetable oils are a good source of omega-
6 fatty acids.
Trans Fatty Acids
• One type of fatty acid that is formed dur-
ing the process of hydrogenation. Most
trans fats in our diet come from hydro-
genated fats.
• Trans fats act like saturated fats—they raise
blood cholesterol levels.
Hydrogenated Fats
• Unsaturated fats that are processed to
make them stable and solid at room tem-
perature
What about Cholesterol?
We commonly mistake cholesterol as a
fat, but it isn’t. Cholesterol is a fat-like
substance that often appears together with
Sendik’s Food Market
dietitian’s corner
fat in foods of animal origin. Because
their roles in health are similar, fat and
cholesterol are easily mixed up. Cholesterol
performs many necessary functions in our
body to keep us healthy. However, a blood
cholesterol level that is too high is also
associated with heart disease.
There are many factors that affect blood
cholesterol levels, but the cholesterol that is
found circulating in our blood comes from
two sources:
• Our bodies produce cholesterol—enough
to meet the needs to perform those neces-
sary functions.
• Cholesterol also comes from the food we
eat—foods of animal origin. A diet high in
cholesterol may elevate blood cholesterol—
it doesn’t automatically become blood cho-
lesterol. Saturated and trans fats may have
more of an impact on blood cholesterol
than dietary cholesterol does alone.
Bottom line: It simply makes good sense
to be aware of how much fat we eat, and
more specifically, what kind of fat. Learn
how to interpret the “fat label-lingo” on
a Nutrition Facts Panel. Make an effort to
replace saturated fats with monounsaturated
and polyunsaturated fats wherever possible
(some saturated fat is allowed!).
Watching our diet and making good
choices can keep us from having to go to
the “body shop” too often!
Adapted from American Dietetic Association
“Complete Food and Nutrition Guide,” Roberta
Larson Duyff, MS, RD, FADA, CFCS.
www.sendiksmarket.com real food 15
Sendik’s Food Market
wine shop
Organically
Grown
By Marc Goodman
Sendik’s Wine and Spirits Director
P M
ersonal beliefs and preferences aside, the wine industry and
market is all about trends. We change our taste with the sea-
sons, and over the past few years we have seen the popularity
grow for riper, juicy wines from new regions such as Australia and
Argentina. Another trend, sometimes referred to as the “Sideways
effect” after the Hollywood movie that brought it such notoriety, is
America’s recent infatuation with Pinot Noir. However, those of you
who are longtime shoppers in our wine departments already knew of
Pinot’s elegant nature long before it became fashionable.
Now, please add to the list of trends the desire to drink and buy
wines produced using specific farming techniques. These farming
techniques have strange names like “biodynamic” and “sustainable”
but “organic” leads the way. And, except for organic, these farming
practices are rarely certified by governing bodies, as various organi-
zations exist as certifiers, and each individual grower may practice a
method conforming to their own philosophy. These wines tend to
be produced by smaller, less familiar vineyards. Their labels are not
always forthcoming about what exactly is in the bottle. In addition,
the differences in taste from their conventional cousins are often
understated and subtle. But, make no mistake, these are not your
grandmother’s wines, they can be complex and delicious, and fit
well with your lifestyle. Moreover, the demand for these wines is an
undeniable trend that we believe will only become stronger.
What follows are descriptions of some of the farming techniques
that are currently being employed by wine producers along with
names of the producers using these techniques. Rest assured, we
have tried these wines and they pass muster. Next time you stop
in, please ask about them. We think you will be impressed.
Introducing Sendik’s Brand
olive oil and vinegar!
Sendik’s proudly brings you
an olive oil and balsamic
vinegar directly from Italy.
Use to glaze meats and
vegetables and combine to
dress your favorite salads.
14 real food www.sendiksmarket.com
What is organic wine?
Organic wine doesn’t necessarily mean sulfite free wine. Organic
wine is grown and produced without the use of pesticides, herbi-
cides, fungicides, fertilizers, or any synthetic chemicals.To become
certified organic, these practices must be met for a set amount of
years with extensive testing throughout the transition period.
• Sulfite is a naturally occurring compound found on grapes that
deters microbial growth at somewhere between 6 and 40 parts
per million.
•The difference between “organically grown” and “organic wine” is
wine that is produced with organically grown grapes with a mini-
mum use of additional sulfites.
• Only about .4% of the population is estimated to be highly aller-
gic to sulfites. And many producers still believe a small addition is
needed to create a more stable wine.
Producers: Bonterra, Frey, Robert Sinskey, Coltibuono, Badger
Mountain, Grgich Hills, Frogs Leap
What is biodynamic?
The basics of biodynamic agriculture are to view the farm or
vineyard as its own living environment. It must be a closed
and self-sustaining system, and the traditions include a focus
on outside factors such as lunar patterns and cosmic rhythms.
This view allows for individual interpretation and execution.
In addition are sets of biodynamic preparations for the vineyard
and for the compost used in the vineyard. These are applied
with respect to the life cycle of the land. All the preparations
are organic and follow rules even more strict than guidelines
for certified organic products. Despite the vagary here, many of
the great wines of the world are products of such environments.
Producers: Ehlers Estate, Zund-Humbrect, Quintessa, Domaine
Leroy, Bott-Geyl, Bucci, Champagne Paul Bara, Champagne J.
Lassalle 
What is Sustainable agriculture?
Sustainable agriculture and viticulture take a voluntary position on
behalf of the land to create a healthier environment and a better econom-
ic community, without compromising the land for future generations.
Producers: Château Pesquie, Benzinger Family, Shafer, Alma Rosa
Do you need
an oil change?
BY Colleen Kristbaum,
MS, RD, CD
Sendik’s Food Market Staff Dietitian
uch like our automobiles, our
bodies need a tune-up every now
and then. It is a good idea to take
a hard look at our eating habits, especially
when it comes to fats.
Fats are a hot topic. We are always inter-
ested in fats—the different kinds of fats
and what they do to our bodies—but we
may not always understand the role of fat
in our diets.
Fat is an essential nutrient with many
important functions to keep our bodies
healthy. We actually can’t live without them.
The problem lies in what kind and how
much fat we include in our diet.
Fat is a very calorie-dense nutrient—
which means we get many calories in a
relatively small amount (9 calories per gram
of fat). So it is easy to overdo it with calories
if we are eating too much fat—no matter
what kind! Approximately 30% or less of
our total daily calorie intake should come
from fat. This translates, for example, to
about 65 grams of fat per day if consuming
2,000 calories.
Most often we associate fat with heart
disease. While we know that certain fats
contribute to heart disease, other fats actu-
ally have a protective benefit.
But what kind of fat should we focus
on? Which ones are good and which ones
aren’t? Even though all fats provide the same
number of calories per gram of weight, not
all fats are created equal. It is important to
know what to look for on the Nutrition
Facts Label.
Let’s sort the fats:
Saturated Fats
(or more specifically, fatty acids)
• Contribute to total blood cholesterol and
LDL cholesterol (“bad” cholesterol)
• Found in animal-based foods such as meat,
poultry, butter, whole milk
• Also found in plant oils such as coconut,
palm, and palm kernel oils
Monounsaturated Fats
• Trigger less total or LDL cholesterol,
and more HDL cholesterol (“good”
cholesterol)
• Canola, nut, and olive oils are high in
monounsaturated fatty acids.
Polyunsaturated Fats
• Trigger lower LDL and HDL production,
as well as total cholesterol
• C orn, safflower, soybean, sesame, and
sunflower oils are high in polyunsaturated
fatty acids.
• Seafood is also a source of polyunsaturated
fatty acids.
Omega-3 fatty acids
• Highly polyunsaturated fatty acids
• May help reduce blood clotting in the
arteries and protect from hardening of
the arteries
• Primary source is seafood—especially
fatty fish such as tuna, salmon, mackerel,
and albacore.
Omega-6 fatty acids
• Highly polyunsaturated fatty acids
• May help promote heart health by lower-
ing total and LDL cholesterol
• Vegetable oils are a good source of omega-
6 fatty acids.
Trans Fatty Acids
• One type of fatty acid that is formed dur-
ing the process of hydrogenation. Most
trans fats in our diet come from hydro-
genated fats.
• Trans fats act like saturated fats—they raise
blood cholesterol levels.
Hydrogenated Fats
• Unsaturated fats that are processed to
make them stable and solid at room tem-
perature
What about Cholesterol?
We commonly mistake cholesterol as a
fat, but it isn’t. Cholesterol is a fat-like
substance that often appears together with
Sendik’s Food Market
dietitian’s corner
fat in foods of animal origin. Because
their roles in health are similar, fat and
cholesterol are easily mixed up. Cholesterol
performs many necessary functions in our
body to keep us healthy. However, a blood
cholesterol level that is too high is also
associated with heart disease.
There are many factors that affect blood
cholesterol levels, but the cholesterol that is
found circulating in our blood comes from
two sources:
• Our bodies produce cholesterol—enough
to meet the needs to perform those neces-
sary functions.
• Cholesterol also comes from the food we
eat—foods of animal origin. A diet high in
cholesterol may elevate blood cholesterol—
it doesn’t automatically become blood cho-
lesterol. Saturated and trans fats may have
more of an impact on blood cholesterol
than dietary cholesterol does alone.
Bottom line: It simply makes good sense
to be aware of how much fat we eat, and
more specifically, what kind of fat. Learn
how to interpret the “fat label-lingo” on
a Nutrition Facts Panel. Make an effort to
replace saturated fats with monounsaturated
and polyunsaturated fats wherever possible
(some saturated fat is allowed!).
Watching our diet and making good
choices can keep us from having to go to
the “body shop” too often!
Adapted from American Dietetic Association
“Complete Food and Nutrition Guide,” Roberta
Larson Duyff, MS, RD, FADA, CFCS.
www.sendiksmarket.com real food 15
Sendik’s Food Market
community support
Helping Children
Reach Their Potential
“Never underestimate the capacity of the
very young and never, never let them down.”
—Wilder Penfield, M.D. (1891-1976)
P
enfield Children’s Center is one of the
leading providers of Birth-to-3 early
intervention services in the state of
Wisconsin.
For 39 years, Penfield has helped infants
and young children to reach their full poten-
tial. Located at 26th and Wells Streets in
Milwaukee’s central city, Penfield provides
early intervention, special education, therapy
services, and child care for children with and
without special needs.
Last year, Penfield Children’s Center
helped 1,341 infants and young children
to a brighter future. Ninety-four percent of
Penfield families are living at or below federal
10 FOR $4 00
On any New
GG Golden Guernsey Dairy®
6 oz Yogurt
ON ALL VARIETIES
OFFER REDEEMABLE ONLY AT SENDIK’S IN
WAUWATOSA, WHITEFISH BAY, GRAFTON AND MEQUON.
16 real food www.sendiksmarket.com
poverty levels; 78% are headed by a single
parent (18% of whom are teenagers); 62% of
the children served by Penfield are African-
American, 22% are Hispanic, and more than
90% live within five miles of the Center.
Mindful of Dr. Penfield’s dictum “never,
never let them down,” Penfield Children’s
Center’s professional staff of special education
teachers, therapists, and case managers devel-
op a specific plan of care for each child who
comes to Penfield.Although Birth-to-3 early
intervention services are provided regardless
of the severity of the child’s disability or the
family’s ability to pay, government funding
and fee-for-service reimbursements fall far
short of covering their costs. To ensure that
children receive the help they need, Penfield
Children’s Center relies on the generosity
of individuals, corporations, organizations,
EXPIRATION DATE: 11-30-06
RETAILER: Golden Guernsey Dairy® will reimburse
you for the full face value of coupon plus 8 cents
handling allowance provided you comply with the
following terms. Coupon good only when
redeemed for the product mentioned and invoices
proving stock to cover sales must be shown upon
request. Coupon non-assignable. Void where
prohibited, taxed or restricted. Cash value 1/20¢.
Do not double coupon. Limit one coupon per
purchase. Filing Date: 12-31-06.
Mail To: Golden Guernsey Dairy, 2727 North
Grandview Blvd., Suite. 301, Waukesha, WI
53188 #249
Penfield Children’s Center
833 North 26th Street
Milwaukee, WI 53233
414-344-7676
www.penfieldchildren.org
charitable foundations, and the proceeds
from special events to make up the revenue
shortfall.We are donating a dollar from every
purchase of the fall Real Food to Penfield’s.
Dr. Penfield was a world-renowned neurosur-
geon who stressed early intervention for children
born with developmental disabilities. His daughter
Priscilla Penfield Chester was one of Penfield
Children’s Center’s founding Board members and
continues to serve in an emeritus capacity.
EXPIRATION DATE: 11-30-06
75¢ OFF RETAILER: Golden Guernsey Dairy® will reimburse
you for the full face value of coupon plus 8 cents
handling allowance provided you comply with the
On any following terms. Coupon good only when
redeemed for the product mentioned and invoices
GG Golden Guernsey Dairy® proving stock to cover sales must be shown upon
request. Coupon non-assignable. Void where
Premium Flavored 1/2 Gallon Milks prohibited, taxed or restricted. Cash value 1/20¢.
VANILLA SHAKE, CHOCOLATE MALT, Do not double coupon. Limit one coupon
STRAWBERRY, NO-SUGAR ADDED CHOCOLATE per purchase. Filing Date: 12-31-06.
Mail To: Golden Guernsey Dairy, 2727 North
OFFER REDEEMABLE ONLY AT SENDIK’S IN Grandview Blvd., Suite. 301, Waukesha, WI
WAUWATOSA, WHITEFISH BAY, GRAFTON AND MEQUON. 53188 #250