Category: News

Urban Milwaukee
David Riemer 

Government can work better. And cities like Milwaukee will benefit. Excerpt from a new book.

My new book, “Putting Government In Its Place: The Case for a New Deal 3.0”, (HenschelHAUS), begins on a front porch in Milwaukee.

It’s a warm June afternoon. After a hard day’s work, the porch sitter (gender neutral) is enjoying the remains of the day, eating pizza, drinking beer… and not thinking about government.

But as I proceed, I point out the dozens of ways in which government is all around. The streets, sidewalks, fire hydrants, underground water pipes and sewer pipes, garbage carts, and nearby parks and schools are all owned by government and largely maintained by government employees. Many passing vehicles—police cars, fire engines, and recycling trucks—are government-owned and driven by government everyone.

“[Government] is everywhere,” I write. “It is hiding from you in plain sight. It’s so obvious you don’t notice it. It’s so visible you see right through it. It’s omnipresent; it’s a big deal in your life; and it escapes your observation.”

This omnipresent but invisible government does a lot of good. Yet we are also deeply unhappy with many of the results we’re getting from government—especially the federal government. According to polls by the Pew Research Center, between 2008 and 2019 fewer than 30%—and at times below 20%—expressed confidence in the federal government to do what is right at least most of the time.

Read more…

Review from The Other End of the Leash

GOOD AS A GIRL: A MEMOIR, by Ray Olderman.

Ready for a paradigm shift? This book has nothing, absolutely nothing to do with dogs, but it holds a special place in my heart because it was written by a man who saved my soul in college. Quite literally. I was taking his class in literature at UW-Madison and working part time at the Primate Center. Long story, but at that time, the housing conditions for the monkeys at the Center were profoundly different than they are now. And pretty awful. When I went to the person in charge to talk about what I felt were abuses, he literally told me “There is no biological evidence that monkeys can feel pain.” Yup, that’s what he said, in the mid 1980’s. I had thought that perhaps I could have some effect on the way the monkeys were treated, but it became clear that my ability to do so was negligible.

I couldn’t quit, I desperately needed the money, and I mean desperately. I could barely afford to eat. And yet working there violated everything I believed in. I stopped sleeping, and had a hard time just getting through the day. Ironically, in my literature class we were reading a book about a man who thought he could change a corrupt system by working within it, but was eventually destroyed by it. I finally went to see my professor, Ray Olderman and told him I was living the life we were reading about it. And it was killing me. And I couldn’t quit, I was beyond broke and there were no jobs available at that time of year. He hired me on the spot, finding some spare money to help him with grading. I will never forget it, and will always be grateful.

And so, I admit to a profound lack of objectivity about Ray’s book. But here’s the thing. I loved the book. It’s funny and engaging and fascinating to read about a man who was raised to believe that being a boy was a disability. Talk about a paradigm shift! Ray’s mother had wanted a girl, and had no pretense that she was disappointed when Ray turned out to be a boy. And so, at age eight, he vowed to her that he’d be “as good as a girl”. We follow Ray throughout his life trying to understand the female perspective while negotiating the complexities of Madison, WI in the 70’s, 80’s and 90’s during a time of profound cultural change.

If you’re interested in a delightful memoir about a guy who “couldn’t keep his mouth shut,”  fought the system all of his life while doing all he could to understand women, this book is for you.

Fox6 News

HARTFORD — When a person has a great story to tell or life experience to share, they’re often told to write a book. That’s exactly what John Morrissett, the competitions director at Erin Hills Golf Course, has done.

Overlooking the rolling hills that share Erin Hills Golf Course, Competitions Director John Morrissett is envisioning what could be.

“This time next year, the hillside will be knee-high in fescue,” said Morrissett.

It was what he envisioned many years ago, that has put him on a new course away from golf.

“Back in the winter of 2007-2008, when my daughter was 6, I would put her to bed at night and turn on the night light, turn off the light and then I’d start to tell a story,” said Morrissett.

Soon, Morrissett was writing the story down 11 years later.

“That’s became ‘Sally and the Yeti‘,” said Morrissett.

This summer, that bedtime story officially turned into Morrissett’s first novel when it was published by Three Towers Press.

“The hard part was I would try to think in advance as to what the next part of the story would be, the rest of the story. Then, bite off those chunks as they came along. So, it took some discipline just to stay with it and eventually got it done,” said Morrissett.

The fictional and fantastical story is about a seventh grade girl from Kohler named Sally, free meeting a yeti which leads to a special trip to Nepal and its adventures.

“I was living in Kohler, Wisconsin. So, the book starts in Kohler, Wisconsin. I was dreaming of going to Nepal one day, so I tried to tie all of that together. But, I wanted it to be authentic, I wanted to be able to describe Kohler, describe Wisconsin and have it be real,” said Morrissett.

Initially, his descriptions of Nepal were written based on guide books and videos. However in 2014, those descriptions had to be changed when he actually visited the country he had been dreaming about since childhood.

“For a large part of my life, I’ve had a real interest and fascination with Nepal and Mt. Everest with the Himalaya. And I remember growing up, going to the public library and getting all of Edmund Hillary’s books about his Everest expedition, about crossing Antarctica, about going up the Ganges River. So, that was very much in my mind,” said Morrissett.

The feeling he gets when planning a trip is something he hopes the readers are able to experience for themselves.

“It’s exactly exciting to go somewhere,” said Morrissett. “That’s one of the themes of the book, is to make people be curious about this amazing world that we live in.”

Morrissett’s traveling companion on many trips is his daughter, Amy Jayne. She’s also the inspiration for Sally.

“It’s a very personal account because I have a very close relationship with my daughter and all the memories that we’ve had together, the trips we’ve been on have meant the world to me. And to capture some of that in a book means a lot,” said Morrissett.

In many ways, the book is a story of love, taking Morrissett back to the magical place where the story began.

“It kind of captures those special moments of when she’s a little girl, putting her to bed, telling her a bedtime story. It kind of locks that in and formalizes that in a way that I’ll always have. Those are just some of the happiest memories I’ll ever have,” said Morrissett.

Morrissett has another book he’s hoping will be published later this year, with Sally going to London to save the queen’s corgi.

Moraine Valley Community College
Sweet taste of culinary success
The Beacon-News
By Barbara Dargis

Rose Deneen, assistant professor at Moraine Valley Community College, displays her award-winning book, “Baking with Vegetables.” (Moraine Valley Community College)

Lots of bakers make chocolate brownies. Few include cauliflower.

But a brownie recipe developed by a Moraine Valley Community College instructor features the vegetable, and it’s not the only one.

Rose Deneen, an assistant professor in the school’s Culinary Arts program, self-published a book of recipes for desserts featuring beets, cauliflower, pumpkin and other healthy ingredients. So far she has sold some 300 copies of “Baking With Vegetables,” a book that also has been nominated for a publishing award.

“All my recipes turn out looking like something sweet, like bread or cake,” said Deneen, a Bartlett resident. “I’m really very proud.”

Deneen has been a pastry chef for 30 years with outlets such as Shaw’s Crab House and Blue Plate Catering on her resume.

Deneen said the idea to pair vegetables with ingredients that lead to a sweet outcome is really nothing new. But she said she realized at one point in her career she “could expand on the idea” and compile a collection of dessert recipes that could be healthy as well.

The cauliflower chocolate brownies are one of her personal favorites that are featured in her full-color illustrated and step-by-step recipe book.

Deneen’s book is a finalist for the 2019 Midwest Independent Publishing Association 29th Annual Book award. “Baking With Vegetables” is a standout in the cookbook category, according to a news release from MVCC.

Deneen’s book includes 51 recipes and she said she completely enjoys eating all of them. But she knew she would need independent taste buds to judge her work as well.

For that, the longtime MVCC assistant professor turned to her students for input and suggestions. So she developed a recipe using canned pumpkin, in one case, baked it and brought it to class.
That Pumpkin Pecan Ring was “amazing” said student Erin Byers. Byers credited her professor for more than her ability to come up with tasty treats. Byers said the recipes can be followed by even the most novice of bakers.

“Her recipes are not scary or intimidating at all,” said the 22-year-old Oak Lawn resident. “She breaks each recipe down in easy step-by-step instructions, and the photos are very helpful as well.”

In the classroom, Deneen encourages her students to “put their own spin” on whatever food they are working with, Byers said. In the case of the Pumpkin Pecan Ring, Byers said she created a cream cheese based topping to enhance original recipe.

“She reminds us often that we can do so much with vegetables,” Byers said.
But Deneen has had a few criticisms along the way as well. Deneen recalls one woman who challenged her on the “healthy” aspect of her baked vegetables recipes when she was out promoting the book.

Deneen acknowledged that she has not done the research to conclude that her carrot mousse, for example, can be considered “healthy.” But she said any way you look at it, eating more vegetables, especially for dessert, is a good thing overall.

Deneen has earned a good reputation on the Palos Hills campus of MVCC as well. Dean Eliacostas, a chef in the Culinary Arts program who has worked with Deneen for nine years, said the award is good for the students as well.

“This is so exciting and gratifying, and that carries over to the students,” Eliacostas said. “This is amazing for the program and the school, too.”

While Deneen waits to hear on the outcome of the book award, she said she is already at work on a book of recipes for gluten free diets. A vegan cookbook is on the back burner as well.
“Baking With Vegetables” sells for $30. It can be purchased on Amazon and HenschelHAUS.

Shepherd Express
JENNI HERRICK

Baseball has long been called America’s national pastime, and 60 years ago, baseball was at the height of its popularity. When the Milwaukee Braves moved to the city from Boston in 1953, more than two million local fans flooded the brand-new County Stadium annually during the team’s first five years in town. The team finished in second place in three of those five seasons before winning the National League Pennant and appearing in the World Series in both 1957 and 1958.

The hometown Braves experienced their best season in 1957, when they won it all in a grueling seven-game contest against the formidable New York Yankees. During that season, the Braves won 95 regular-season games, and the team’s success came from the contributions of perennial All-Star Eddie Mathews and the 23-year-old league MVP Hank Aaron, as well as from Cy Young-winning pitcher Warren Spahn. Consistent victories were also the result of quality performances by the defensively minded first-baseman Frank Torre. Torre, who batted .273 over his seven-year career with the Milwaukee Braves and Philadelphia Phillies, experienced his best seasons in 1957 and 1958, leading the NL in fielding percentage and twice homering in the 1957 World Series.

Before he passed away in 2014 at the age of 82, Torre sat down with Wauwatosa native Cornelius Geary to share detailed personal stories of his time with the Braves organization. These timeless stories have been collected into the book All Heart: The Baseball Life of Frank Torre, which is filled with photographs, engaging narrative and new stories about some of the greatest players of all time.

Cornelius Geary will read from his new book at the Wauwatosa Public Library, 7635 W. North Ave., at 6 p.m. on Thursday, June 20.

Fox11 News

* Recipe Featured in Karen’s cookbook – Happiness is Homemade in Door County.

Watch the full video.

Cream Puffs:

1/2 cup water
1/4 cup butter
1/8 teaspoon salt
1/2 cup white flour
2 eggs

Filing:

1 cup heavy whipping cream
1/4 cup sugar
1 tablespoon vanilla
1/2 cup powdered sugar

Directions:

Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a medium saucepan, bring water, butter, and salt to a boil. Add flour all at once and beat over low heat until mixture leaves the side of the pan and forms a ball. Remove from heat and continue beating to cool down dough, about 2 minutes. Add one egg at a time, beating well after each egg. Continue to beat until mixture has a satin-like sheen.

Drop 1/4-cup mounds of batter, swirling the top of each, onto parchment- lined pans. Bake for about 50 min or until they turn brown and puff up. Remove from oven and cut 1 or 2 slits on each side. Return to oven for 10 minutes. Cool on a wire rack.

For filling, beat heavy cream with sugar and vanilla until stiff peaks form. Cut tops off puffs and fill with cream. Return tops and dust with powdered sugar.

Makes 6 cream puffs.

Fox11 News

* Recipe Featured in Karen’s cookbook – Happiness is Homemade in Door County.

Watch the full video.

Ingredients:

Pie Crust
1 ripe banana
3 cups whole milk
3/4 cup white sugar
1/3 cup flour
A pinch of salt
3 egg yolks, lightly beaten
2 tablespoons butter
1 cup heavy cream
1/4 cup sugar
1 tablespoon vanilla

Directions:

Preheat oven to 350 degrees. Prepare single pie crust. Roll out and place in pie dish. Bake with weights for 10 minutes or golden brown. Let cool completely.

Place sliced banana on the bottom of pie crust. In a medium saucepan, scald milk and set aside. In a heavy saucepan, put sugar, flour, and salt. Stir in milk. Place over medium heat, stirring until the mixture thickens, about 2 minutes. Stir in egg yolks and cook another minute. Add butter and vanilla.

Pour into pie crust and cover with plastic wrap. Let chill for 2 hours.

Before serving, in a medium bowl, whip cream until soft peaks form. Mix in sugar and vanilla. Top pie with whipped cream and serve.