Southbranch Creek Clean-up
Join the River Revitalization Foundation on Saturday April 18th from 9 to noon for the annual Southbranch Creek river clean-up in the Village of Brown Deer, and stay afterward for a guided site tour and treat! Location: 8360 N Teutonia Ave. Milwaukee, WI 53209; Parking available @ American Family Insurance: Brian Guerin Agency 8330 N Teutonia Ave. Brown Deer, WI 53209. Contact: Andrew Kurth @ 414.271.8000 x 2 or kurt0113@gmail.com
Apr 12th, 2009 by Dave Reid
Special Public Works Committee Meeting
The Public Works Committee is responsible for physical services provided by the city such as street and alley maintenance, waste collection, disposal and recycling, sewer, water and flood control projects, assessments, public buildings, land and waterways. This Special Public Works Committee meetings starts at 8:00 a.m. and is being held in the Room 301-B, City Hall. This meeting is being held to take public input and vote on the Janet Zweig’s public art project which had been held at a prior Public Works Committee meeting. Agenda
Apr 12th, 2009 by Dave Reid
Common Council
City Hall 200 East Wells St. Common Council Chambers Milwaukee, WI 53202 Agenda
Apr 12th, 2009 by Dave Reid
Lake Express Ferry Back In Action
The Lake Express ferry has returned to Lake Michigan in preparation for the first voyage of the season on May 1st. When the ferry was put in its winter berth, the folks at Lake Express created an excellent video of the boat's journey from the port up to the berth in the Menomonee Valley. Well it's not quite as amazing as the original video, they produced another one of the recent reverse trip. Enjoy.
Apr 12th, 2009 by Jeramey Jannene
Friday Photos Friday, 10. April 2009
Corcoran Lofts Corcoran Lofts Corcoran Lofts Corcoran Lofts Aloft
Apr 10th, 2009 by Dave Reid
Welcome aboard, Ken (1-1)
4/9/2009 Dear Ken Macha, Welcome aboard! How does it feel to be a Milwaukee Brewer? We’re so glad you’re here; it’s great to see someone that’s not Ned Yost in the dugout this spring. I don’t know if you followed the Brewers last year, but ol’ Nedly was run out of town when his playoffs-bound ball club nearly derailed at the end of last season. So live up your not-Ned honeymoon – it should last at least through May or so. I’m familiar with your work in Oakland, so I know you’re a playoffs-type guy. That’s good; we’re all expecting playoffs in Milwaukee after our taste in ’08. Other more pessimistic bloggers are predicting a .500 season. Not me, and I know not you either. You took a lot of guff for starting Jeff Suppan opening day. Admittedly, yeah, I thought it was a weird move. Jeff’s a good guy and a veteran; he came with a pedigree to be ice-cold in big games. But you’ll learn he puts an inordinate amount of runners on base, and that’s frankly annoying. You’ll catch on, and probably become annoyed too. I like your aggressiveness running the bases, and the way you deked-out the FSN guys talking about your “conservative” approach. Very sneaky. I’m glad to see Ryan Braun and Mike Cameron attempt steals; it brings me back to the run-and-gun days of Tom Trebelhorn. Also, thank you for having a short string with relief pitchers who can’t find the strike zone. Nedly used to let pitchers have focus meltdowns on the mound. When you pulled Mitch Stetter after walking one batter in the 7th inning last night, it was a relief. Thanks. I think the two-hole is a great place for Corey Hart. He’ll see better pitches and maybe he won’t be so apt to flail at garbage like he did at the end of last year. Stick with him. Please tell Ricky Weeks to set an example for Little Leaguers and catch pop flies with TWO HANDS! Makes me nervous otherwise. You know that Yovani Gallardo is your staff ace. What you might not know is he can bat fifth — did you see what he did with that Randy Johnson fastball last night? Something to consider. Tell Prince Fielder and Bill Hall to lay off the high ones. That’s all for now. Go out at take this series from the Giants, and we’ll see you this weekend. Thanks again, and welcome aboard! Sincerely, A. Lovinus
Apr 9th, 2009 by Adam Lovinus
surReal World
Garages, labs, cubicles, bars, McDonald’s, courtrooms – we all work somewhere. Most of the time the work place is strictly dictated by the vocation. You’re not going to find the Brewer’s playing at the mall and your doctor won’t be giving you a physical exam on the bus – at least I hope not. Art is an exception; artists set up studios in spare rooms, attics, dank basements, warehouses, barns; plein air artists work where ever they’re inspired; graffiti artists use alleys or more inappropiate spots. Some artists need sterile white walls and some prefer chaos. Brookfiled artist Jeff Sadowski prefers something closer to Oz. Jeff’s environment is truly an extension of his work. Heavily influenced by Dali, and other surrealist, Jeff’s studio is a strange place where Pixy Stiks function as support beams; Holly Hobbie, Thundercats and Rambo vintage lunch boxes hang from the ceiling by a thread; Scrubbing Bubbles and Kiss action figures fill the shelves; a giant cheeseburger on the floor and a small collection of art on the walls. The bulletin board holds pictures of carnival rides, inspirational color combinations, an autographed picture of the Olsen twins, as well as a signed photo of legendary montage artist Winston Smith, who Jeff has been recently collaborating with. Jeff’s studio features nearly has many obscure pop cultural references as his paintings. His most recent work, an homage to sugary sweet breakfast cereal, featuring dozens of reference to the food stuff; including: milk bottles, a tiny portrait of W.K. Kellogg and the trio of elves that pimp for Rice Krispies, to name just a few. What surprises me most is that after being a working artist for over 20 years; painting album covers for obscure metal bands and backdrops for the stage sets for such acts as Santana, the Rolling Stones and the Grateful Dead; Jeff is just “feeling comfortable enough to do his own thing” – that’s surreal. See Jeff’s stuff at: http://www.jeffsadowskiart.com
Apr 9th, 2009 by Gene Evans
Salad Days
“Smooth” is how Pete DiAntoni describes Turf, the legendary, but now defunct, Milwaukee skate park, “smooth concrete, beautiful curves”. Even a novice, like myself, understands the importance of those simple words when it comes to skateboarding. Pete said that upon walking into Turf, the first time nearly 30 years ago, “my life was changed”. He found the energy and excitement inspirational and starting taking photographs of the skateboarders This documentation is the subject of of the Vans sponsored Salad Days at the Vetter Denk building, 161 Pittsburgh Ave, Friday, April 10, 7-10 p.m. It’s tough to write about a subculture without sounding either nostalgic, or like a poser, so I’ll spare you any attempts to capture what Turf was in a couple words – you had to be there. And if, like me you weren’t, you could check out the exhibit and see why skateboarders across the country were talking about this Milwaukee skatepark. To make the evening complete WMSE DJ Eric Von Munz will be on hand spinning; the Buzzcocks, B-52’s, Sex Pistols, the Cars and more of the new wave and the punk rock that fueled the subculture phenomena. Coincidentally both Pete Diantoni and Eric Von Munz are part of the creative team behind Cog; a magazine dedicated to another subculture; bike messengers – but that’s another story.
Apr 9th, 2009 by Gene Evans
Art and performance, 4/9 – 4/14
Visual Art Check back next week for our celebrated Gallery Night guide, with staff picks and a complete directory of local events! Music UWM Guitar Series, UWM Peck School of the Arts, 4/10. Classical guitarist René Izquierdo joins Elina Chekan in a benefit concert for UWM’s program for young guitarists. They will perform solo and duo works by Astor Piazzolla, Leo Brouwer, Mario Castelnuovo-Tedesco, Hector Villa-Lobos and others. Theatre I Just Stopped By To See The Man, Milwaukee Repertory Theatre, 4/8. This passionate and political ode to the power and truth of the blues tells the story of Jesse Davidson, the greatest living bluesman. Long believed dead, he lives his simple life with his activist daughter in a Mississippi Delta shack. Legend surrounds Jesse—like the story about him selling his soul to the devil so that he could play guitar. But when Karl, a famous English rocker, probes for the truth about Jesse, he triggers a confrontation of mythic proportions. Barney & Bee, Renaissance Theatre, 4/12. CLOSING. Barney & Bee tells the tale of Jo and Stephen, hosts of an ill-fated dinner party to which Stephen has asked Barney, the husband in a newly separated couple. Unbeknownst to Stephen, Jo has also invited the wife (Bee) and her new boyfriend – a recipe for social catastrophe! Two talented actors play all five comic characters in Frayn’s witty, fast-moving farce. Old Time Radio: Sherlock Holmes, Alchemist Theatre, 4/12-4/19. Wisconsin Hybrid Theater and Alchemist Productions bring a series of Sunday “Old Time Radio” Matinees to the Alchemist. Each month, a familiar classic will be adapted for your imagination by the wacky cast and crew of Vintage Radio Station WHT. Wild Honey, Off the Wall Theatre, 4/12. CLOSING. The Cherry Orchard, Milwaukee Repertory Theatre, 4/14. Set in 1904 on the edge of the Russian Revolution, this bittersweet and haunting comedy is Chekhov’s final play and masterpiece about a rapidly changing world and a way of life on the brink of destruction. With fortunes fading fast and the auction of their estate looming on the horizon, an impoverished Russian family is uncertain of what the future will bring. For venue, tickets, showtimes and more, visit Footlights Milwaukee online.
Apr 9th, 2009 by Amy Elliott
7 Mile Fair is Dead. All Hail the New 7-Mile Fair!
It began as a flea market founded by a farmer in 1961 on an acre of his own land near the Racine and Milwaukee border along the I-94 corridor. Some might think of 7 Mile Fair as stuck in time, essentially unchanged in the 20 years since they last shopped there, but today’s active consumers and vendors there have fundamentally changed the dynamic, even though the set-up doesn’t look much different. It’s late Sunday morning in early April. The temps outside are still a little too cold for vendors to camp outside in the acre behind the market square and expo buildings – except for that one guy who has eternally camped out his southwest corner spot with permanent wares ranging from old vacuum cleaners to play sets. From a distance, shrouded under a hoodie, he looks like a hermit. I watch him while standing in the long line to get in the door. I have never waited in line during the off-season before. This semi-annual pilgrimage is not special; I just need to kill some time. And, like a true pilgrimage, I don’t fully comprehend the languages spoken around me. The new dynamic of 7 Mile Fair makes it a familiar and welcome gathering space for recent Wisconsin immigrants (Mexican, Puerto Rican, Honduran, Chinese, Korean, Hmong, Pakistani, Indian), who are often treated the same by the old immigrants (Dutch, Czech, Norwegian, Irish, French, Slovenian, German) elsewhere. The funny thing is: the ethnic shift hasn’t changed the makeup of how 7 Mile Fair works in the slightest. A cursory look across internet blogs often bemoans the loss of 7 Mile Fair’s original concept. It used to be a place to find fresh-off-the-farm eggs and vegetables. It used to be a place to find used goods, spare parts, oddities, antiques, shammies, cookware, toys and as-seen-on-TV items. It used to be a place you could haggle and wrangle. The only problem with this complaint: all of this can, of course, still be found there. But some time during the past 10 years, vendors found it profitable to not only reach an untapped market with ethnic wares, but to specifically market ethnic material not commonly found in retail stores. And beyond that, a mashed-up market of Americanized teens belonging to a race via family and neighborhood – who then create mashed-up American products – created an entirely new, ethnic-American flavor. This is how Bart Simpson-as-Latin-gangster t-shirts, full-sized slot machines with Chinese characters and Buddha desk lamps propagate. You can get a treat while you walk around, from homemade ices layered with fruit and lime juice to churros and even off-season corn-on-the-cob. The fruit stands have tomatoes and oranges. These don’t appear to be as fresh as the cacti and peppers, though. It might be a waste of time to complain about a decline in quality over the years. What was cheap and made overseas then is still being sold now. But what qualifies here as a low-culture beat is not the existences of foreign […]
Apr 9th, 2009 by Brian Jacobson
Holy Rollercoaster
This time of year always reminds me of the 6 am Easter service I attended as a kid. The entire Sieg family would wake up early and, with our eyes half open, prepare for worship at St. John’s of Antrim Township, the sister of our usual church. We attended that particular church on that particular day because Mom and Dad thought sunrise was the best time to observe Easter. Either that or it was the fresh egg bake and warm cinnamon rolls being served by the Ladies Aid afterward. My family would sit somewhere near the front-of-the-back of the church, where my sisters and I could show off our frilly, pastel-colored Easter dresses (if they weren’t under our winter jackets). And we could see that the rest of the congregation was also wearing the best of their Sunday bests. As worship began, joyful music ushered in the Pastor, who wore a white stole to signify the resurrection and the life. And the Easter lilies filled the chapel with wonderful hints of hope. Ah, Easter Sunday – a joyous time, indeed. And to think it wasn’t all that long ago that Jesus was on the rollercoaster known as the Lenten season. Today, Lent is usually observed by attending dark and somber Wednesday night services – right before you head over to Target for bright and beautiful Easter baskets filled with Jelly Bellies, Peeps and of course, Cadbury eggs. (Although, I’ve always thought the best thing about those eggs was actually the commercial). The famous Cadbury Egg commercial Once Easter arrives, it’s easy to forget that Jesus had just returned from history’s first-ever silent retreat in the wilderness. And when I say “wilderness,” I’m not talking about an Eddie Bauer tent and a self-inflating mattress, or an REI single-wall shelter, which even most Subaru drivers consider “roughing it.” I’m talking about the desert. Where the original Survivorman spent 40 days alone fasting, praying and resisting temptation. First, Satan told him to change a rock into bread and feed himself. Then he asked him to worship him in order to receive the kingdom. Next, Satan told Jesus to jump off a cliff and be saved by his father. Oh Satan, if you watched any Lifetime Movie Network at all, you would know Jesus’ family actually had a much more dramatic salvation in mind. So instead, Jesus told Satan to jump off a cliff. And a few days later, he received a wonderful homecoming as he rode into Jerusalem. Atop a donkey. People waved palm branches to welcome Jesus as a king. (I’m pretty sure they used them as donkey pooper scoopers as well. Hey – just because it’s not in the Bible doesn’t mean it didn’t happen.) Later in the week, Jesus made dinner plans with a bunch of his friends for Thursday night. Toasts were made, dinner was shared – and so were sentiments. To walk off the wine, Jesus took a quiet stroll in the garden. And that’s when the real trouble […]
Apr 9th, 2009 by Michelle Sieg
great Chipotle recipes
I don’t normally plug chain restaurants, but Chipotle is one I’d like to have in my own neighborhood. The meat they use is a special attraction to me because every time I’ve supped there, everything from the steak to the chicken or pork has been tender and lean. Although I generally prefer independently owned places, I recently stopped in an a Mexican eatery, to remain nameless, that served meat so tough and greasy it was inedible. With both pinto and black beans and fajita-style vegetables on the menu, Chipotle works for vegetarians as well. Even for my friend who is a strict macrobiotic vegetarian. For about $10 bucks you can have a massive burrito with a beer or Margarita. The Margaritas are large, potent and also rank with the best I’ve had at corner-in-the-wall ethnic gems. For just a couple of dollars more, you can have outstanding (it tastes like what I make at home) guacamole and chips. None of the stores have the convenience of drive through service and according to corporate sources, that’s not in the works. Considering the prices, the fast buffet service and the quality of product, I would project Chipotle to be relatively recession proof. Chipotle does not offer coupons or specials, but if you come in on Halloween dressed like a Chipotle burrito, your burrito is on the house. Two recipes from Chipotle Ancho Chile Marinade for Meat by Steve Ells, Founder & CEO, Chipotle Mexican Grill 1 pkg (2 oz.) dried ancho chilis or dried pepper of choice 1 tsp. black pepper 2 tsp. cumin powder 2 tbsp. fresh oregano, chopped 6 cloves garlic 1/2 red onion, quartered 1/4 cup vegetable oil 4 cuts of meat of choice Soak dry chilis in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over meat and refrigerate at least one hour, up to 24 hours. Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done. Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro. Chipotle Adobo Marinade for Grilled Vegetables by Steve Ells, Founder & CEO, Chipotle Mexican Grill 1 small can Chipotle peppers in adobo sauce 1 – 2 tbs. Soft butter (olive oil for vegans) 1 – 2 tsp. freshly squeezed lemon juice Use four tablespoons of the Chipotle adobo sauce. Save the Chipotle peppers for another use. Mix adobo sauce with butter and lemon juice. Brush over vegetables before and during grilling. Salt and pepper to taste. Recommended vegetables Corn on the cob Peel back husks but don’t remove remove silks. Brush with adobo mixture, rehusk and wrap in foil. Grill 10 – 15 minutes, turning occasionally until tender. Japanese eggplants Quarter lengthwise and parboil until bright in color (2 – 3 minutes). Brush with adobo mixture. […]
Apr 8th, 2009 by Cate Miller
