Thanks for a great semester!

Posted on by

0

Thank’s all for coming out to our last Family Dinner Night of the semester! UW undergraduate Nora Jungbluth was our guest chef. Nora, along with her fellow guest chefs, studied abroad in Ecuador through a Tropical Conservation program. They shared their gastronomic experiences with an entirely vegetarian menu. Our plates had a beautiful quinoa salad with vibrant peppers, fried green plantains (or patacones)with a side of salsa, yuco bread (pan de yuco), Ceviche de Pamito (a cold white bean soup), and blackberry-filled empanadas. If you were not able to join us, have a look at the recipes and give them a try! Have a wonderful, safe, slow winter break. See you again in January!

 

Quinoa Salad (can serve warm or cold)

-3 cups quinoa

-1/2 c lemon juice

- 1 green pepper and 1 red pepper, diced

-1/2 olive oil

-4 cloves garlic

-salt and pepper to taste

Cook the quinoa according to the instructions. Add lemon juice and olive oil to keep the quinoa moist. Add the garlic and diced peppers to soften and absorb the flavors. Serve warm or cold.

Fried Plantains (Patacones)

Slice green plantains. Heat enough canola oil in a pan to cover the slices. Fry the slices until golden brown. Mash the slices down to make flat. Fry the slices again (they are “twice fried” plantains).

*If you want to make them ahead of time, freeze the slices after the slices have been fried once and mashed.

Pan de Yuco

-2 ½ cups yuco flour (also called tapioca flour)

-12 oz queso fresco (Farmer’s cheese)

-1 teaspoon baking poweder

-pinch of salt

-1 stick of butter

-2 eggs

Combine ingredients. Roll the dough into small 2 inch balls. Bake at 350 degrees until slightly golden and a stretchy consistency (about 5-7 minutes).

Ceviche

This soup is usually made with marinated raw seafood. The combined acidity of the lemon juice and the orange juice causes the proteins in the fish to denature, making it safe to eat raw. This version is made without fish.

-1/2 palm hearts

-1 red onion- long slices

-2 cups orange juice

-1 cup lemon juice

-1 teaspoon olive oil

-1 can navy beans

Salt and pepper to taste

Combine all of the ingredients and refrigerate. Serve cold

Empanadas

Dough:

-3 cups all-purpose flour

-1 teaspoon salt

-1 teaspoon baking powder

-1 stick butter cut into pieces

-5-6 tablespoons chilled water

Mix the flour, baking powder and salt until well-combined. Add some butter pieces, the chilled water just until the dough starts to form. Shape the dough into a ball and chill for a while. Take the dough out of the fridge to soften a bit. Roll the dough into thin sheets and cut out round disks. Spoon filling of your choice (jam is good, and cheese is common as well). Fold the dough over and seal the edges with a fork. Fry the empanadas in a pan of hot vegetable oil (enough to cover the empanada) until golden brown, about one minute (make sure to flip the empanada while it is cooking. Another good indication of doneness is if the empanadas float to the top). Roll empanadas in a bowl with 50/50 brown and white sugar.

 

 

Minces Aji (salsa)

-1 aji pepper, seeds removed (can also use jalapeno)

-1/4 cup green onion

-2 tablespoons lemon or lime juice

-1/2 teaspoons salt

-1/4 cup water

-1 teaspoon cilantro, minced

Mix above ingredients and serve with plantains. Serves about 8 people.

 

 

 

-Thanks to Laura Peterson for pictures and write ups this semester!

An FDN Thank You!

Posted on by

0

A big thank you to everyone who came out to last weeks Dutch Family Dinner Night. Below is a summary of the dinner, complete with some recipes and pictures.

On Monday 22, 2010, UW undergraduates Eva PenzeyMoog and Laura Peterson hosted Dutch Family Dinner night. The dinner was preceded with some interesting Dutch facts, as well as a short language lesson. As is customary in the Netherlands, people exchanged joyful, “Eet smaakelijke!” (“Enjoy”/ “Bon appetite”) with their neighbors before tucking into a cozy meal. A main ingredient in the Dutch cuisine is potatoes, or “earth-apples.” The main dish was stamppot, or a potato mash including sausage, carrots, and kale. The meal was accompanied with two slices of homemade bread. One piece was topped with traditional Gouda cheese (did you know Gouda cheese was invented in the Netherlands?), and the other curiously (but deliciously) topped with butter and chocolate sprinkles, called hagel slag. Green beans sautéed with garlic and toasted almonds completed the plate. After taking the time to enjoy the company of friends and neighbors, a tradition valued by the Dutch, the meal ended with miniature Dutch apple pies topped with homemade whipped cream. Considering the fairly simple ingredients, everything was very lekker (tasty)!

Recipes:

Stamppot

Ingredients

Potatoes (we used purple Viking potatoes, but you can use whatever kind you like)

Kale- strip from steams

Butter

Milk

Carrots- wash, peel, and cut into coins

Sausage (optional)- cut into thin coins)

Salt and Pepper

Instructions

Scrub and peel the potatoes (the purple Viking potatoes do not need to be peeled. The skins are thin enough that they are no intrusive). Boil the potatoes until they are soft enough to mash. Mash the potatoes until there are no chunks. Using a hand mixer, blend the potatoes with the milk and the butter until they are creamy. Add salt and pepper to taste.

Blanch the kale, about 10 minutes, in boiling water. Immediately transfer to an ice bath. This keeps the color vibrant and the texture crisp. Do the same for the carrots.

Brown the sausage if it is raw in a pan over medium.

Add the sausage, carrots, and kale to the mashed potatoes. Mix until everything is evenly combined. Add more salt or pepper to taste.

Enjoy!

Norwegian Whole Wheat Bread, from Beard on Bread (makes two loaves)

 

Ingredients

2 packages active dry yeast

4 cups warm milk (100-115 degrees)

2 cups rye flour

2 cups unbleached all-purpose flour

8 cups whole wheat flour

1-2 T salt

Cornmeal

Instructions

In a large bowl dissolve the yeast in ½ cup of the warm milk. Allow to proof. Add the remaining milk, and gradually beat or stir in the three flours and the salt to make a firm dough. Remove the dough to a well-floured surface and knead 10-12 minutes (it is going to be very hard to work). When you have a satiny, elastic dough, form it into a ball. Place in a well-buttered bowl, and turn to coat the surface. Cover and set in a warm spot to rise until doubled in bulk (can take from 1-2 hours).

Punch the dough down, turn out on a floured board, and knead again for 2-3 minutes. Cut into two equal pieces. Sprinkle cornmeal onto one large baking sheet or two small baking sheets. Cover and let rise in a warm place until almost doubled in bulk (can take from 1-2 hours).  Bake in a preheated oven at 375 degrees for about an hour, or until the loaves sound hollow when you tap them with your knuckles. Cool thoroughly before slicing.

Smear with butter and chocolate sprinkles for a traditional Dutch treat.

Appletaatjes (mini apple pies)

Ingredients

Filling:

About 6 medium-sized apples (fuji are good baking apples)

Sugar

Cinnamon

Crushed, plain crackers or biscotti

Raisins- soaked in water

Streusel topping:

Butter, brown sugar, cinnamon, oats

Dough (From Joy of Cooking):

2 cups all-purpose flour

1 t salt

2/3 cup chilled vegetable shortening

2 T chilled butter

4-5 T chilled water

To make the dough:

Combine the flour and the salt. Cut half of the shortening into the flour mixture with a pastry blender. Cut in the remaining half until there are pea-sized pieces of shortening/butter. Sprinkle the dough with the water until just combined (careful not to over-work the dough). Gather the dough into a ball and place in the fridge for at least 1 hour and up to 12 hours.

Filling:

Peel and core the apples. Cut into small cubes. Cover with sugar and cinnamon to taste.

Remove the dough and let sit at room temperature for 30 minutes before rolling out. Butter a 24- cup muffin tin. Roll out the dough and cut rings out of the dough to match the size of the muffin cups (you can use a cookie cutter, a glass, or another creative tool). Place the dough rings into the muffin cups and fill with the filling. To make the streusel, combine melted butter, brown sugar, oats, and cinnamon until you have a delicious crumble. Cover the filling with streusel.

Bake in at 375 degrees for about 30 minutes.

Wonderful people of slow food,

Posted on by

0

The first and most important thing we want to address is our sincere
apology to anyone who was turned down at the Family Dinner Night on
Monday. We never thought it would come down to this, and hopefully it
will never have to happen again. But we want to make clear that the only
reason we had no other choice in the matter was that Tory Miller
prepared the dinner by portion according to the number of RSVP’d
individuals. We hope those who were turned away understand and are not
too disappointed – we will try to have another L’Etoile Dinner next
semester, we promise!

Moving on, we have some great events coming up, including Carrotmob at Ian’s and a special African-Themed Dinner.

Calendar for this week:
(remember you receive punches for every event, and there is a calendar on our website to check the dates)

Family Dinner Night
South Madison Events
Outreach Events
Membership

  • November 11 – Carrot Mob @ Ians 6-CLOSE
  • November 11 – Rethink Wisconsin Guest Speaker – Davey Rogner
  • November 15 – Special Charity Dinner Event – Taste of Africa
  • Novemver 16 – Women Farmer and Ecopreneur Panel
  • November 20 – Farm Workday + Bonfire!

Description of Calendar Events:

Special Charity Dinner Night – Monday, November 15
6:30pm at the Crossing on 1127 University Ave.
The co-founder of PACS (http://www.pacsafrica.org)
and Project1808 Sierra Leone, Alhaji N’jai, will be the guest chef for
the meal. Beyond good eats, expect good Panafrica “DJ music,” and a
virtual tour of Africa.  In addition, we will be collecting generous
donations on behalf of Project 1808 Sierra Leone.

RSVP: http://doodle.com/z8idmu2w72qwbr6t

Rethink Wisconsin Guest Speaker
Save the date!* Thursdsy, November 11 at 6pm in 180 Science Hall.*
Come
talk to the campaign director of ‘Pick Up America’, Davey Rogner, about
zero-waste solutions, cultural sustainability, watershed restoration,
and 21st century sustainable living. He wants to use UW-Madison as an
example of what can be done across the country, so let’s talk trash!

Pick
Up America is a local, regional, and nationwide initiative committed to
reducing plastic waste in our communities and waterways. The “Pick Up
Artists” coordinate community trash clean-ups while walking across the
country to encourage alternatives to our nation’s throwaway mentality.
The year-and-a-half-long trek begins from Assateague Island, MD., on
March 20,
2010, and spans 13 states to the San Francisco Bay, Calif., sometime in November 2011.

Check out their blog here. Looks like they’re up to some pretty interesting stuff.
http://pickupamerica.wordpress.com/

CARROTMOB event at Ian’s Pizza on State Street:
Carrotmob raised over $4000 to go toward increasing local food
options, green cleaning products and more at Fresh Madison Market! This
is an amazing accomplishment, and a huge thank you goes out to everyone
who did some grocery shopping Friday afternoon for a good cause!
That being said, we have another Carrotmob event at Ian’s Pizza (yes, during the late night crowd so come party with us!!).
Info: November 11th from 6-CLOSE @ Ian’s Pizza on State
Plan to indulge in your love for Ian’s pizza and feel absolutely no guilt, because 50% of your purchases will help Ian’s purchase a SOLAR POWERED HOT WATER HEATER.
We need as many people as possible to show their support for Ian’s
efforts so their goal can be attainable! Gather your friends and end
your night by doing something good for the environment and your taste
buds!

**THIS JUST IN- whoever buys the most pizza will get a private cooking
lesson from Head Chef-Adam and will be able to create/bake/take-home
your own pizza!!

Contact: Claire Howick at howick@wisc.edu for volunteer opportunities and more information!!

Women Farmer and Ecopreneur Panel
Tuesday, November 16 in Science Hall 180, 6-7:30 PM
Brought to you by F.H. King Students for Sustainable Agriculture

“Join
us to hear about the experiences of several women from the greater
Madison area who created a life following their passions — as farmers,
ecoprenuers*, teachers, and sustainable agriculture activists.
Refreshments will be served.  FREE AND OPEN TO THE PUBLIC.”
Check back on the F.H. King calendar for the full line up of speakers!

*Don’t know what an ecopreneur is?  Check out Lisa Ivirist and John Ivanko’s book: ECOprenuering: Putting Purpose and the Planet before Profits.
Contact Micah Hahn (mbhahn@wisc.edu, 865.406.5929) with questions.

South Madison Farm Workday and Bonfire
November 20th, 1-5 PM at Robert’s Farm
Want to get your hands dirty in the fight for good, clean, fair food?
Then come out for our biggest Farm Workday yet!  We’ll be heading down
to Growing Power’s rural farm in MacFarland to work with local farmer
extraordinaire Robert Pierce for a few hours, and then reward ourselves
with a bonfire!  S’mores included.

Contact: Emily Duma at duma@wisc.edu to coordinate transportation/reserve your spot in a carpool.

Eat slow and carry on.

-Tori Rumble
Communications Director

Intern Family Dinner Night!

Posted on by

0

 

When: Friday, November 5th, 6:30pm
Where: The Crossing Church, at the intersection of Charter and University
Cost: $5
Please RSVP by this Tuesday, November 2nd!
If you were drooling over our Outreach Intern Justin’s menu as much as we were, then you’re in luck!!!
Justin will be hosting his dinner this upcoming Friday, November 5th! Same time, same place!
And if you didn’t see it the first time, here’s the menu again!
Rosemary and Olive Oil Froccaci bread
First Course: Roasted Kobucha Squash, Garlic & Sage Soup served w/ Maple toasted pepitas
Main Course: Creamy Asiago Cheese polenta served with crimini mushroom Ragout.
Dessert: Honey-cinnamon ice cream w/ almond biscotti


So don’t forget to RSVP!!!
*A cooking demo by Justin will be given at 4:30pm for the first 8 people who sign up.

*Set up will begin at 6:00pm, with dinner to follow at 6:30pm.

*The first three volunteers to stay after and help clean will be reimbursed for dinner!


We hope to see you there! Have a great week!

 

 

Weekly News

Posted on by

0

Calendar for this week:
(remember you receive punches for every event, and there is a calendar on our website to check the dates)

Family Dinner Night
South Madison Events
Outreach Events
Membership

  • Friday, Oct. 22 – Farm Workday at Robert Pierce’s Farm (3-5)
  • Friday, Oct. 22- Membership Potluck Dinner (6:30)
  • Saturday, Oct. 23 – Halloween Harvest Festival (1:30-4:30)
  • Monday, Oct. 25 – Family Dinner Night (6:30)
  • Wednesday, Oct. 27 – Growing Power Workday at Badger Rock School
  • Thursday, Oct. 28 – Special Dinner to benefit the Guinea Kids Education Fund
  • October 29 – Carrot Mob @ Fresh Madison Market 3-7
  • November 11 – Carrot Mob @ Ians 6-CLOSE

Description of Calendar Events:

New Project: Cookbook for Facebook
Weare asking you to take some time out of your stressful days to prepare a
meal for yourself or friends. Then, if you have a camera, try to take
some pictures and send them along with your recipes (and est. cooking
time) to Slowfooduw@gmail.com.
Our plan is to make a picture album for everyone to share great
recipes and ideas, with hopes to encourage people to explore new recipes
and spend more time cooking with friends, and we’ve already received
some delicious looking recipes so keep them coming.  Even if you just
have a recipe to share, please do!

Family Dinner Night
Asalways, 6:30pm on Monday at 1127 University Ave. Next week’s dinner is
hosted by our very own Slow Food UW Outreach Intern Justin Behlke!

Farm Workday at Robert Pierce’s “Half a Fourty Acre” Farm
October 22, 3-5 P.M.
THIS FRIDAY we’ll head out to Robert Pierce’s (manager of South Madison
Farmers’ Market) farm to help out with digging compost piles.  Learn
about Robert’s organic farm and find out more about how you can get
involved!  Email duma@wisc.edu to coordinate transportation and secure your spot in a carpool.
RSVP here – http://www.doodle.com/bazydqz6e7iw9nce

Membership Potluck Dinner
October 22, 6:30 p.m.
Slow Food is hosting its first-ever members’ dinner! We want to say thank
you for signing up as a member and choosing to be an active part of our
Slow Food movement this year. Bring a dish to pass and enjoy the company
of your fellow Slow Foodies! (If you aren’t a member yet, but would
like to be, there will be an opportunity to sign up before the
dinner–please come!) Please RSVP on the doodle to make sure we make enough, and so we can see what people plan to bring http://doodle.com/d4zdgrqat7q5pwmu Potluck Dinner– bring something delicious to share. We will be providing a
main dish, something meat-free, but it is yet to be determined.
Cost: FREE

Halloween Harvest Festival @ Penn Park
SATURDAY October 23 from 1:30-4:30
Slow Food-UW will be partnering with Penn Park Partners, a community
organization dedicated to promoting Penn Park as a safe, healthy space.
The park is located at 2101 Beld Street, which is roughly located behind
the Walgreens across from the South Madison Farmers’ Market.  We will
be encouraging the neighborhood to join us, as well as the kids from the
Boys and Girls Club and Centro Hispano.

We need your students help with organizing and implementing all of the following activities:
-pumpkin carving
-gourd painting
-face painting
-Day of the Dead activities: mask making and alter construction

Please fill out the doodle and let me know when you can come, and write what you’re interested in after your name, thanks!
http://doodle.com/sf4ac6m8iv5fyenq

Harvest Festival at Badger Rock School
Wednesday, Oct 27@ 5 pm
Calling all Badger Rock hoop house-raising volunteers! If you had fun at the
hoop house event, show up on Wednesday the 27 for a harvest dinner with
the community, the South Madison Farmers Market, and Milwaukee’s Growing
Power. Contact: Aly at ajmiller8@wisc.edu for more information and travel information.

“Groovin’ for Guinea” Benefit Dinner
Come enjoy a great West African themed dinner and support a good cause.
Information about time is to come. Click here for more information on
the fund : http://www.guineakids.org/

CARROTMOB EVENTS:
October 29th from 3-7pm @ Fresh Madison Market
November 11th from 6-CLOSE @ Ian’s Pizza on State
Come support local businesses and sustainable “green” practices in Madison
with these two fun events!  Wait to stock up for groceries and pizza,
and when you spend your money , and 50% of your purchases will help these businesses become more sustainable,
such as more local food options, more energy efficient technologies,
etc. We need as many people as possible to make these sustainable
changes affordable and possible for businesses, so gather your friends
and costumes and come do a good deed while buying delicious items and
having fun.

Contact: Claire Howick at howick@wisc.edu for volunteer opportunities and more information!!

Have a great week! And don’t forget…love what you eat and eat what you love

Intern Family Dinner Night!

Posted on by

0


When: Monday, October 15th, 6:30pm
Where: The Crossing Church, at the intersection of Charter and University
Cost: $5
Please RSVP by this Friday, October 22nd!

http://doodle.com/pw93hsquf7hhbra5


If you missed out on Mary Howard’s ammmazinggg Korean meal and awesome presentation, hopefully you can make it to our next family dinner hosted by our very own Slow Food UW outreach intern, Justin Behlke, awesome cook and aspiring culinary student!
The menu will be a three course meal, complete with Rosemary Froccacia bread, Roasted Kombucha Squash Soup, Asiago Cheese Polenta, and topped off with Honey Sage Ice Cream. Yum!
So don’t forget to RSVP!!!
*A cooking demo by Justin will be given at 4:30pm for the first 8 people who sign up.

*Set up will begin at 6:00pm, with dinner to follow at 6:30pm.

*The first three volunteers to stay after and help clean will be reimbursed for dinner!


We hope to see you there! Have a great week!

Korean Family Dinner Night!

Posted on by

0

When: Monday, October 18th, 6:30pm
Where: The Crossing Church, at the intersection of Charter and University
Cost: $5
Please RSVP by this Friday, October 15th!

http://doodle.com/vuths5i3uspndbcg


Following our great Italian dinner by Amy and her friends, we will be treated to a great Korean meal by awesome cook Mary Howard!
Mary is a Senior at UW, majoring in food science. When she was a baby, she was adopted from Korea and thus has a strong interest in Korean culture. She has been working in a commercial kitchen cooking Korean-style lunches and dinners at a Korean Language Immersion Camp for the past four summers, creating delicious meals for large, 100+ people groups daily. She also spent this past summer learning Korean cuisine at a culinary academy in Korea.
The menu is still in the works and will be sent out ASAP! We can’t wait to taste her creations!
So don’t forget to RSVP!!!
*A cooking demo by Mary will be given at 4:30pm for the first 8 people who sign up.
*Set up will begin at 6:00pm, with dinner to follow at 6:30pm.
*The first three volunteers to stay after and help clean will be reimbursed for dinner!
We hope to see you there! Have a great week!

Italian Dinner Night

Posted on by

0

Italian Family Dinner Night!
When: Monday, October 11th, 6:30pm
Where: The Crossing Church, at the intersection of Charter and University
Cost: $5

Please RSVP by this Friday, October 8th!

We all hope you enjoyed the great dinner prepared by Chef Greg Walters from Black Market and The Weary Traveler! Those chocolate pots de cream were amazing!!! This week we will be hand-making pasta again with the help of guest chef Amy Davis!
Amy Davis is a senior majoring in international studies and political science at UW.  She, along with her two “assistant chefs”, Hayley Blum and Kaitlyn Hodgsgen, spent last Spring semester in Sesto Fiorentino, Italy. They lived in an Italian villa that had been renovated for the program and ate three meals a day from their chef Bruno and his assistant Fabio (the originators of the recipes for this dinner). Amy says, “This was the first time in my life I had experienced food as a true component of a nation’s culture and how good fresh and local ingredients can make you feel.” Unfortunately, American fast food is slowly creeping into Italian culture as well, made painfully obvious by the Burger Kings that line the canals in Venice and the introduction of the “McItaly” in Florence and Rome. This made her realize how important food can be to a culture and how vital it is to preserve these traditions, sparking Amy’s interest in Slow Food and its goals as an organization.
Dinner will include two different pasta dishes: pesto pasta (vegetarian) and pasta carbonara (meat dish). There will also be some delicious bruschetta for an appetizer, and tiramisu for dessert!
So don’t forget to RSVP!!!
*A cooking demo by Amy will be given at 4:30pm for the first 8 people who sign up.
*Set up will begin at 6:00pm, with dinner to follow at 6:30pm.
*The first three volunteers to stay after and help clean will be reimbursed for dinner!
We hope to see you there! Have a great week!
-The SFUW Team

Welcome back Slow Foodies!

Posted on by

0

Hope the beginning of your semesters are going swimmingly, I’m sure everyone
is excited about the first Family Dinner Night (FDN). Unfortunately,
our normal kitchen at the Crossing is under construction, so we will not
be hosting a dinner there until later in the month. In the meantime, we
plan to have a dinner on the upcoming Monday, September 13th, at a
surprise location which we will inform you of in the near future via
email, so don’t neglect your computers!

We have also created some new benefits to being a Slow Food Member, which we will explain during the first FDN.

Here’s a list of upcoming events, please email us (slowfooduw@gmail.com) if you have questions or want to get involved volunteering, we always love help:

  • Bike the Barns, Sept. 11th
  • Ice Cream Social, Sept 16th
  • Adventure Learning Programs (ALPS) event at The Crossing, Sept. 17th
  • South Madison Bike Ride, Sept. 19th
  • South Madison Festival, Sept. 23rd

Bike the Barns, Sept. 11th
As I am sure many of you have heard, MACSAC is hosting a 62 mile bike ride
to tour and sample food from Wisconsin farms. Unfortunately,
registration is closed, but there are still many ways to get involved
with the CSA program in the future: http://www.macsac.org/getinvolved.html

Ice Cream Social, Sept 16th

3-6 p.m. The Crossing, 1127 University Ave
On September 16th, Slow Food will collaborate with The Crossing (the
church at which we normally host our dinners) to have an ice cream
social! It will be a delicious way to meet people in both Slow Food and
The Crossing. If you have any good ice cream recipes or experience and
would like to help prepare, contact us, we would love the help. Hope to
see you there!

ALPS/Slow Food UW event, Sept. 17th
5:30-7:30 p.m.
The Crossing, 1127 University Ave.
ALPS
(Adventure Learning Programs) is an organization that focuses on
bringing group awareness and building communities for other student
orgs. They host these really fun workshops (seriously, really fun) and
we thought it would be great to get the Slow Food members involved! It
will be on September 17th at the Crossing (we’ll let you know time
information soon).

South Madison Bike Ride, Sept. 19th
Meeting at 10 a.m., meeting place to be determined
Mark
you calendars! Our South Madison interns, Aly and Emily, are planning a
bike trip to tour the South Madison area and enjoy the farmer’s market.
South Park Street is often thought of as an “off limits” area to
students, but in reality it is just a part of Madison more in need of
volunteers and privileges that we often enjoy as UW-Madison students.
Meet the girls behind the scenes and learn more about this area, it will
be a lot of fun!

South Madison Festival, Sept. 23rd
4-6 p.m.
volunteers needed between 2-3 to help set up or after 6 to help clean up
2300 S. Park Street (The Villager Mall parking lot right off Park St.)
Brought to you by the same people who planned the Celebrate South Madison
Festival, this celebration will promote the South Madison Farmers’
Market and allow people to enjoy food, music, entertainment, art, and
the South Madison community. Email Aly or Emily for carpool/”bikepool”
information-we’d be thrilled to get a big group together to support our
interns!
Volunteer information: duma@wisc.edu or alymillr@gmail.com

Hope everyone has a great first week of school-we’ll be sending more updates about the upcoming FDN soon!

~Tori Rumble
Communications Director