Archives for September 2010
Obama spoke Monday to an enthusiastic and supportive crowd of union workers and their families at the annual Milwaukee Area Labor Council Laborfest held at the Henry Maier Festival grounds.
Noting his administration’s many accomplishments, the president made it clear that he has a great deal of work to do to improve the country’s economy.
“Now, the plain truth is,” he said, “there’s no silver bullet or quick fix to the problem.”
“Even when I was running for this office, we knew it would take time to reverse the damage of a decade’s worth of policies that saw a few folks prosper while the middle class kept falling behind – and it will take more time than any of us wants to dig out of the hole created by this economic crisis.”
During the speech, President Obama compared the U.S. economy to a car in a ditch. He said the Republicans drove the car into the ditch with their failed economic policies that favor the wealthy and special interest groups. Now that the Democrats and middle class people are helping push the car out of the ditch, the Republicans want to drive the car again, he said.
Instead of moving the car forward, he said, the Republicans would “pop it in reverse, let the special interests ride shotgun, and hit the gas, careening right back into that ditch.”
“Well, I refuse to go backwards, Milwaukee,” he said. “I say we move forward. America always moves forward. And we are going to keep moving forward today.”
The president said his new plan would rebuild and modernize America’s roads, rails and runways for the long-term, while providing employment opportunities for many Americans who are out of work.
Over next six years, the president plans to rebuild 150,000 miles of the country’s roads, lay and maintain 4,000 miles of the nation’s railways and restore 150 miles of runways. He also plans to install a more advanced air-traffic control system to reduce travel time and delays for American travelers.
President Obama said the plan would be fully paid for and would not add to the deficit. He said he would work with Congress to ensure the funds for the plan would be available by utilizing an infrastructure bank that would focus on paying for national and regional infrastructure projects.
“This will not only create jobs immediately,” he said, “but we will make our economy run better over the long haul.”
“It’s a plan that says even in the still-smoldering aftermath of the worst recession in our lifetimes, America can act to shape our own destiny, to move this country forward, to leave our children something better – something lasting.”
The president urged voters to get out the vote in the upcoming elections.
“I am asking for your help,” he said. “If you are willing to join me, and Tom Barrett, and Gwen Moore, and Russ Feingold, we can strengthen our middle class and make our economy work for working Americans again.”
The president said that while the country is facing the worse economic crisis since the Great Depression, there is still a gleam of hope for a better tomorrow.
“Whenever times have seemed at their worst, Americans have been at their best. Because it is in those times when we roll up our sleeves and remember that we will rise or fall together – as one nation, and one people.”
He added: “The idea that alone, we are weak. Divided, we fall. But united, we are strong. That’s why we call them unions. That’s why we call this the United States of America.”
Organizers of the MLK Street Jam & BBQ are proud to be hosting an official Kansas City Barbeque Society (KCBS) sanctioned barbeque contest on Saturday, September 4.
“If you’re serious about your barbeque skills then you need to join the competitive fun on September 3rd and 4th,” says Marjorie Rucker, Main Street Manager. “Join one category or all four and show Milwaukee that you are Brew City’s best when it comes to barbeque.”
Grilling aficionados from across the country who enter the Kansas City Barbeque Competition will begin barbecuing the evening of September 3rd, with judging to be held the morning of the 4th. Categories that will be judged are chicken, pork ribs, pork and beef brisket. More than $10,000 in cash and prizes will be awarded to the top competitors!
To participate in the Kansas City Barbeque Competition, interested parties must fill out an application as well as pay an entry fee of $200 by August 27, 2010.
For all of the details, visit www.mlkbbq.com, call Marjorie at the BID offices at 414-265-5809 or email [email protected]
Follow us on Twitter at MLKStreetJam or Facebook MLK Street Jam & BBQ for ongoing updates!
The MLK Street Jam and BBQ, sponsored by the Historic King Drive Business Improvement District, is an official Kansas City Barbeque Society (KCBS) sanctioned event coupled with music, food, and family fun.
The event will be held on and around King Drive from Walnut Street to Brown Street on Saturday, September 4th from 11 a.m. to 7 p.m.
Last year‚s event drew almost 15,000 visitors to one of Milwaukee‚s most historic and diverse neighborhoods. Activities include a KCBS barbeque competition featuring competitors from across the Midwest, a People’s Choice barbeque contest, barbeque-themed vendors, a family fun area and a live music stage with local favorites including Joe Jordan & Company and Adi & Cigarette Break.
The event is sponsored by the Historic King Drive Business Improvement District, the Wisconsin Department of Tourism, Main Street Milwaukee, Time Warner Cable, Manpower Inc., North Shore Bank, Cricket Communications, the Vangard Group, Miller Lite, Lakefront Brewery, S.P. Design and Associates, East Bank Storage, T.L. Reese Electrical Systems, Local Initiatives Support Corporation, Universal Construction Solutions, Sendik’s on Downer, Halyard Park Neighborhood Association, Team Management, Voluptuous Secrets, Baby Back Willie’s, Ace Hardware, The Centre for Exceptional Dentistry, Rocksteady Barber Shop, Bouchard’s, Redline Milwaukee and King Wireless. For more information, contact Marjorie Rucker at 414-265-5809 or visit www.mlkbbq.com or email at [email protected]
Chicago—The Illinois Restaurant Association is proud to announce the third annual Chicago Gourmet celebration, presented this year by title sponsor Bon Appétit magazine, in conjunction with presenting sponsor Southern Wine & Spirits of Illinois, and featuring hundreds of top chefs, master sommeliers, winemakers, brewers, and distillers from Chicago and beyond.
This world-class celebration of the city’s rich culinary heritage, taking place in Millennium Park on Saturday, September 25 from 12 p.m. to 6 p.m. and Sunday, September 26 from 12 p.m. to 5 p.m., will showcase the unparalleled talent of Chicago’s culinary community via two days of food, wine, spirits and beer tastings, celebrity chef demos, educational seminars, book signings and more. Attendees will have the chance to interact with hundreds of culinary experts, including Bon Appétit Editor-in-Chief Barbara Fairchild, Restaurant Editor Andrew Knowlton and Executive Chef Cat Cora, and learn about today’s most interesting epicurean trends first-hand from the innovators who are creating them in Chicago and nationwide.
New at Chicago Gourmet 2010
Chicago Gourmet is pleased to announce two new offerings for 2010: the Bon Appétit Marketplace Tent and the Foodspring.com Specialty Food Pavilion, brought to you by the National Association for the Specialty Food Trade (NASFT).
The Bon Appétit Marketplace Tent will offer guests the opportunity to meet and mingle with the magazine’s top editors and Executive Chef Cat Cora while enjoying sips, bites, and special promotions from their favorite brands.
The NASFT is pleased to bring to Chicago Gourmet 2010 a new Fancy Food Show consumer retail event.
The Foodspring.com Specialty Food Pavilion will feature more than 60 specialty food and beverage purveyors who will showcase and sample their products in the sprawling South Promenade Tent.
Returning to Chicago Gourmet 2010
Chicago Gourmet will continue to allow for interaction with some of Chicago’s most innovative chefs and wine experts via a variety of programming.
Celebrity chefs will demonstrate their personal passion for great food on the Bon Appétit Main Stage and on the Bon Appétit Culinary Stage. On-stage cooking demonstrations will offer the chance of a lifetime to sit up-close-and-personal as the chefs cook, taste, and teach.
Seminars on today’s hottest gourmet food, wine, beer, spirits and other topics will be offered throughout the event, allowing participants ranging from beginner through aficionado to hone their skills, cultivate their palates and interact with worldwide experts and producers. A full schedule of demos and seminars will be announced soon.
The ultimate wine experience, the Grand Cru Tastings at Chicago Gourmet, will offer attendees the opportunity to taste some of the finest wines in the world, as selected by the master sommeliers.
During these exclusive 90-minute events, taking place from 2:00 to 3:30 p.m. on both days of the festival, the Master Sommeliers will be on hand to present and discuss their selections. The Grand Cru is a separate ticketed event at $175 per person and requires a general admission ticket. Attendance is limited to 200 people each day.
In addition, oenophiles, beer-lovers and spirits aficionados can look forward to numerous guided tastings and seminars, led by a wide variety of master sommeliers, mixologists, winemakers, master brewers and master distillers throughout Chicago Gourmet.
The Bon Appétit Chicago Gourmet Dine Around
The Bon Appétit Chicago Gourmet Dine Around program offers a way for diners to earn a free, One-Day Pass to Chicago Gourmet by dining at designated participating restaurants.
From August 30 to September 26, guests may order from any restaurant’s special Dine Around prix-fixe menu (or a la carte); each guest who collects five receipts may present them in Chicago’s Gourmet’s “passport” envelope at the registration table on Saturday, September 25 or Sunday, September 26 for one free One-Day Pass.
This is the second year the Bon Appétit Chicago Gourmet Dine Around program will be offered, and more than 45 restaurants have already signed up to participate.
General-admission tickets to Chicago Gourmet, regularly priced at $150 for a One-Day Pass and $250 for a Weekend Pass, are available for a limited time price of $90 for a Sunday pass and $175 for a Weekend Pass.
General admission allows full access to the festival area, which includes five culinary tasting pavilions, live cooking demonstrations presented at 30-minute intervals on the Bon Appétit Main Stage and the Bon Appétit Culinary Stage, as well as premium wine and spirits tastings and seminars.
Tickets are available at www.chicagogourmet.org.
The 24-foot truck will assist with pick up and distribution of Fresh Rescue product including meat, produce, dairy and bakery from retail stores in eastern Wisconsin. Last year, the Fresh Rescue program gathered more than four million pounds of fresh food, a 200% increase from the previous year.
“Meat and produce provide essential nutrition including protein and vitamins that are often lacking from the diets of those at risk of hunger,” said Bonnie Bellehumeur, president of Feeding America Eastern Wisconsin.
“At Chase, we strive to give back to the local, underserved communities we serve in Wisconsin, particularly when our efforts can enhance their quality of life,” said Jim Popp, Wisconsin and Minnesota President.
“This refrigerated truck better equips Feeding America Eastern Wisconsin to deliver nutritious food to our local communities, and we could not be more proud to be part of this hunger relief initiative.”
Chase announced its donation in Wisconsin as part of a $5 million national grant to Feeding America, the nation’s largest domestic hunger relief organization.
This is the largest single corporate donation that Feeding America has received to date. This initiative supplies 34 trucks to 20 food banks in communities hit hard by the recession.
“We’re grateful for community partners like Chase that are taking an active role in caring for hungry children and families,” said Bellehumeur. “This truck will provide healthy food choices for those struggling to put food on the table for years to come.”
Cookbook also includes a gourmet burger recipe from the Food Network’s Robin Miller and back-to-school safety tips from the National Center for Missing & Exploited Children
Greenwood Village, Colo., – West Allis resident, 12-year-old Casslynn Choy’s “Volcano Chicken Burger” was selected by Red Robin Gourmet Burgers, Inc. (Red Robin) from more than 11,000 recipes to be featured in the 4th annual “Red Robin Kids’ Cook-Off” Cookbook available for FREE download online at www.redrobin.com starting on Tuesday, Aug. 3. In addition to Choy’s creation, and 49 other kid-invented gourmet burgers, the Cookbook includes a recipe from Cook-Off celebrity judge, the Food Network’s Robin Miller, and back-to-school safety tips from the National Center for Missing & Exploited Children® (NCMEC) that kids and parents can discuss while cooking together.
The kid-invented recipes included in the cookbook were selected from entries submitted during the 4th annual “Red Robin Kids’ Cook-Off” in 2009. Kids ages six to 12 expressed their culinary creativity by submitting original gourmet burger recipes and 100-word statements on why their burgers deserved to be America’s next gourmet burger. The cookbook recipes were chosen based on their inventive combination of ingredients and fun flavors, and the accompanying 100-word statement.
Choy’s Volcano Chicken Burger is made with crisp chicken, red onions, red chili flakes, tomato, sweet and sour sauce, mayonnaise, and lettuce leaf on a ciabatta bun. Choy felt her burger deserved to be America’s next gourmet burger because it’s, “A unique burger. It’s tasty and brings in an Asian fusion flare!”
Back-to-school time is exciting for the whole family, but it’s also a time for parents to be thinking about child safety. Approximately 38 percent of all attempted abductions of children happen when kids are going to and from school or a school-related activity.
The good news is that in 84 percent of these attempted abductions, the kids get away because they know what to do.
As a result, NCMEC believes back-to-school is a smart time for families to review their child safety strategies because it is a time when children are interacting with new and different people outside their homes. The Red Robin Kids’ Cook-Off Cookbook makes this conversation easier for families because it’s a resource that allows them to review their child safety strategies in a relaxed setting while cooking together.
According to NCMEC, open family communication is a primary and vital component to keeping kids safe. Some of the back-to-school safety tips found in the cookbook to help families with this important safety discussion with their children include:
• Make sure your child knows how to identify other trusted adults in case you’re not available during an emergency, such as uniformed law enforcement, crossing guards or parents with kids
• Advise your kids not to take short-cuts on the way to or from school. Make sure they walk with a group, or if your kids take the bus, wait with them
• If an adult approaches your child for help – or offers a gift or a ride – teach your kids to immediately get away. Kids don’t need to be polite in these situations – and adults should not be asking kids for help
In addition to making NCMEC’s back-to-school safety tips accessible to all families nationwide with the free Kids’ Cook-Off Cookbook, Red Robin also is supporting NCMEC’s safety initiatives with an in-restaurant fundraiser from Aug. 3 to Sept. 12. During that time, the grand-prize-winning burger from the 4th annual “Red Robin Kids’ Cook-Off” – the “Spicy Honey Glazed Bacon Burger” developed by 10-year-old Emma Potts from Bonney Lake, Wash. – will be featured and sold nationally at all U.S. Red Robin® restaurants. Fifty cents* from every “Spicy Honey Glazed Bacon Burger” sold will benefit NCMEC. Potts’ winning burger is featured on page 10 of the Cookbook.
Red Robin’s 5th annual Kids’ Cook-Off kicks off on Aug. 3. Kids ages six to 12 are again encouraged to create and submit their gourmet burger recipe entries online at www.RedRobinKidsCookOff.com from Aug. 3 to Sept. 12, 2010, for the chance to be named the next Kids’ Cook-Off grand-prize winner.
About Red Robin Gourmet Burgers, Inc.
Red Robin Gourmet Burgers, Inc. (www.redrobin.com), a casual dining restaurant chain founded in 1969 that operates through its wholly owned subsidiary, Red Robin International, Inc., has been serving up wholesome, fun dining experiences in a family-friendly environment for more than 40 years. Red Robin, the “Smiling Burger®” expert, is famous for serving more than two dozen high-quality, Honest to Goodness® gourmet burgers in a variety of recipes with Bottomless Steak Fries®, as well as salads, soups, appetizers, entrees and signature Bottomless Beverages™. There are more than 430 Red Robin® restaurants located across the United States and Canada, including corporate-owned locations and those operating under franchise agreements. Red Robin… YUMMM™!
About the National Center for Missing & Exploited Children
The National Center for Missing & Exploited Children is a 501(c)(3) nonprofit organization. Since Congress established it in 1984, the organization has operated the toll-free 24-hour national missing children’s hotline, which has handled more than 2,475,300 calls. It has assisted law enforcement in the recovery of more than 151,300 children. The organization’s CyberTipline has handled more than 918,230 reports of child sexual exploitation and its Child Victim Identification Program has reviewed and analyzed more than 35,420,600 pornography images and videos. The organization works in cooperation with the U.S. Department of Justice’s office of Juvenile Justice and Delinquency Prevention. To learn more about NCMEC, call its toll-free, 24-hour hotline at 1-800-THE-LOST or visit its web site at www.missingkids.com.