1. JS: Honey Pie Cafe http://www.honeypiecafe.com/
2. JS: Stacked Burger bar http://www.stackedbar.com
3. JS: Sobelman’s Tallgrass Grill  http://www.milwaukeeshealthiestburgers.com/

Washing Food: Does it Promote Food Safety?

Cross-Contamination

• Washing raw meat or poultry is not recommended. Washing or soaking ham, bacon, or salt pork  removes very little salt and is not recommended.  Do not wash eggs before storing or using them.
• Bacteria in raw meat and poultry juices can cause cross-contamination. Hand washing after handling raw meat or poultry or its packaging is necessary because anything you touch afterwards could become contaminated. Washing salty meats (bacon, ham, salt pork) removes very little salt  and is not recommended. Prevent cross-contamination from raw meat or poultry juices by washing counter tops and sinks with hot, soapy water. You may sanitize with a solution of 1 tablespoon of  bleach per gallon of water. Packaging materials should be discarded.

Properly Cook Meat and Poultry

For safety be sure the food has reached a safe minimum internal temperature. Beef, veal, and lamb steaks, roasts, and chops can be cooked to 145 °F. All cuts of pork should reach 160 °F. All poultry should reach a safe minimum internal temperature of 165 °F.

WASH PRODUCE

• Before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present. For apples or potatoes and the like, scrub with a brush. Do not use detergent or soap because you could ingest the residue.
• When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety.

Adapted from information downloaded 4 July 2009 from United States Department of Agriculture > Food Safety & Inspection Service > Safe Food Handling. Last Modified: August 18, 2006.

http://www.fsis.usda.gov/Factsheets/Does_Washing_Food_Promote_Food_Safety/index.asp

 Still Tasty: Your Ultimate Shelf Life Guide – Save Money, Eat Better, Help The Environment

http://www.stilltasty.com

Thanks to everyone for making this another wonderful Mardi Gras Parade. I had a number of people (both students and staff) stop me on the bridge as I was walking back to tell me what a day brightener the kids were and how well they marched to the Mardi Gras music. They certainly outdid themselves with their costumes, waving, and noise makers. The teachers did a great job teaching everyone of the children who could talk that it was “Fat Tuesday”. One teacher told us this was the highlight of their year. (We have got to get them out more!!!!) The Marquette parents who came over to see their little ones parade were most appreciative of the Libraries’ hospitality, and the staff that gave up their breaks to cheer on the marching units made it extra special for our guests. One little girl told me she felt just like a Princess with everyone cheering her. So thanks to all who herded our marching units up the stairs and elevators, provided animal crackers and juice (and especially those who wrangled those TEENY TINY little straws out of the wrappers and into the juice box), came to wave and cheer on the marchers, helped with coats, picked up glitter and streamers, and comforted the inevitable criers who did not want to leave the libraries. But especially thanks to all the wonderful children and teachers who came on over and brought a little bit of New Orleans with them. Have a great Mardi Gras. Susan Stawicki-Vrobel

Thorp students help disabled man pay for service dog

Marquette University News Clips for January 28, 2009

Andy Thain has been dealing with cerebral palsy his entire life. Last May he graduated from Marquette University with a bachelor’s degree in business administration. Since February, Thain has had a new form of help always nearby – a service dog. Thain’s service dog is costing him quite a bit and middle school students in Thorp are trying to get that cost down for him.

Story appeared in the Eau Claire Leader-Telegram, Jan. 27, 2009

http://www.leadertelegram.com/story-news_local.asp?id=BJ1563COI1H

(This post was originally published on June 30, 2008, and recently appeared on The New York Times’s list of most-viewed stories for 2008.)

Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” recommends:

Beets: folate & natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad.

Cabbage: sulforaphane, boosts cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.

Swiss chard: packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.

Cinnamon: May help control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.

Pomegranate juice: Appears to lower blood pressure and antioxidants.
How to eat: Just drink it.

Dried plums: antioxidants.
How to eat: Wrapped in prosciutto and baked.

Pumpkin seeds: magnesium; high levels are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.

Sardines: Not in this lifetime

Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.
How to eat: Mix with scrambled eggs or in any vegetable dish.

Frozen blueberries: associated with better memory in animal studies.
How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.

Canned pumpkin: No Thanks

• ground pork
• ground shrimp (1:1)
• 1 stalk of celery
• shitake mushroom.
• 1 or 2 eggs, beaten
• 1 tsp Sesame oil
• Salt
• White pepper
• Kikommen light
• Wrappers

Add ground pork & shrimp in equal amounts. [Mince celery and mushrooms.] Do not use button mushrooms, because they have too much moisture.  Add 1-2 raw eggs to make it more sticky. Add sesame oil (1 teaspoon) to make it smell good. Salt and white pepper to taste. Wrap the dumplings.

I usually boil them. Boil the water first, add the dumplings & cover with the lid. Wait till all the dumpling are floating, then add a bowl of cold water. Boil again to make sure they are fully cooked.

Frying is slightly more complex. I usually use vegetable oil to fry fully cooked dumpling. Make sure that they are cold and are not wet or the oil will splatter.

You can also fry raw ones in a non-stick pan. If you do not want to fry too much, then bake the half cooked fried dumplings in oven for a while.

If you like soy sauce, use Kikommen light (green bottle). Use dumpling wraps from Chinese grocery store

I’m sorry for this impersonal way to say goodbye and thanks.  But I couldn’t think of anything easier.

Because of my MS, I’m unable to keep working.  I had to go out on disability.  I’m also going set to see a new neurologist.  The last visit with my current doc basically made me want to seek a “second opinion.”  I know I have MS; I just want someone to explore more options that will keep me going, not take me off of my MS injections and suggest a nursing home.  My mother and my sister were with me at that appointment and I’m amazed they didn’t go postal on him.  Besides, can you see me in a nursing home?  I’d be cranking Jay-Z or Megadeth and cursing worse than I did at Marquette (forgive me Father).

I really wanted to send this e-mail to say how much I appreciated your friendship, your support, and the chance to work with so many great people.  If I could have, I would have kept working until……I can’t think of a catchy euphemism, but it would have been a damn long time.

I especially appreciated your donations for the yearly MS Walk and I was glad many of you became a Marquette Street Walker.  It meant a lot to me.

I’ve worked with so many wonderful people and I’m really going to miss that.  I couldn’t think of a better place to work!!!

Love,

(bniasw…..efj……aff)

Cindy Kucher

Anon, Anon, Anon

Pat Berken

Pat Berge

Erin De Rubeis

Dr. Donna Foran

Barbara Gaeth

Jane Grube

Alberto Herrera

Dennis Higgins

Dorene Hojnacki

Susan Hopwood

Laura Janis

Gloria McGrath

Barb Mollberg

Sharon Olson

Michele Plewa

Leslie Quade

Christine Ratzman

Dan Schlitz

Paula Slesar

Joan Sommer

Susan Stawicki-Vrobel

Yolanda Toral

Suzy Weisman

Jean Zanoni

Dear Friends,

A money order for the proceeds of the sale of the Secret Chef cookbook was delivered to Casa Maria Catholic Worker House on July 3^rd.  We received the following thank you note and a Casa News letter.  Both will be posted in the Memorial Staff Lounge.

Thanks again for all your support these past 8 seasons of Secret Chef!

Susan

Marquette University Employees,

We have just received your generous donation of $505 to Casa Maria’s ministry.  Your unique support helps us continue our important work.  Also thanks for the wonderful cookbook which will help us liven up the meals we make for the women and families staying with us. 

Peace to you all, our friends,

Casa Maria Catholic Worker Community