![]() The Community Service Club has not hosted a large-scale event in the past, so the drive was a great experience for all members of the organization. “It’s not only a way to communicate better with our patients clinically, but it’s a way to help them outside the clinic as well.” It feels just as good to donate as it is does to see the happiness on people’s faces,” said Arneson. The drive enabled TUSPM students to support the community in a way beyond the clinic’s walls. “People always say they are going to help, but they kind of need a reward to push them, and, people were helped and were rewarded as well.”Īt first, submissions came in slowly, but by the last week, the boxes were almost entirely filled and the second-year students had come in first-place. ![]() “We stored on the first floor of the building so you were a third year going to the clinic or a first or second year going to class, you would pass them every day,” said Arneson. The reward for the class who donated the most food was a helping of Philadelphia’s famous Beiler’s donuts. TUSPM Community Service Club Secretary Jackie Reed (left) and President-Elect Anthony Camarda stand by the donations.ĭuring the first week of October, the club set a large box for each class year by the elevators on the first floor of the building, and students were encouraged to donate non-perishable food items until the Global Day of Service on November 7. Students were encouraged to bring in non-perishable food items for the drive, which brought TUSPM students closer to the urban community in which they reside. “A woman came out from the back and the minute she walked out, her jaw just dropped-she was very happy.”Īpproximately 15 TUSPM students organized the first- annual Turkey Day Charity event, a month-long food drive that involved most of the student body of TUSPM, according to Jessica Arneson, Community Service Club President. Upon reaching the center, the students saw firsthand how much their school’s donation would affect the community. The forecast was dim on the day that the TUSPM Community Service Club drove three large donation boxes of food to the Veteran’s Multi-Service Center in Old City.Īs Anthony Camarda (President-Elect of the Community Service Club) recalls, the boxes were “overflowing with donations,”and a smaller container was brought along to collect the items that spilled over. These bites are some of the best in Wisconsin.TUSPM Community Service Club President Jessica Arneson (left) and Vice President Foram Udeshi gather the donations. On lucky bites, a pocket of pepper-jack cheese oozes out of the tube and on to that soft pretzel bun. It is juicy and robust, the flavor of chile infusing every bite. ![]() Jalapeño sausage laced with pepperjack in the style of a kasewurst is an occasional special that shows off the butcher’s creativity. ![]() It’s like this dog was taking a walk somewhere between Milwaukee and Chicago: a skilled bit of sausage making, but a bit deviant from the classic Wisconsin brat. It comes topped with fresh tomato and onion with a spear of dill pickle along with sauerkraut. The Milwaukee Brat is a soft, subtle take on Wisconsin style, like a sausage that you’d be served in a brasserie more than in a farmers market. Whole sausages served on pretzel buns offer a clearer picture of the butcher’s skill. The pizza’s cheese is a thick blanket woven from several varieties of Wisconsin’s finest, practically snuffing out the sauce underneath. Like hearing an orchestra covering a pop standard, the pizza is an example of virtuous treatment of something simple. House made sausage for pizza recalls classic pizza-shop crumbles, but tastes fresher and sports more complex spices. When the Nehring family retired, the acting manager of the shop, Ryan Foltz, bought it and changed the name, but kept the concept and recipes from his mentors. The Nehrings were part of the first wave of vendors at the Public Market, and they first envisioned a Wisconsin-centric grocery deli with brick-oven pizza and house-made sausage. Until 2017, the space was known as Nehring’s Family Market. It also has a brick oven to bake Wisconsin-style pizza (extra cheese comes standard). This cozy little nook serves Wisconsin beers and the butcher counter’s sausages. The most attractive booth for us is the Foltz Market, which not only contains an exhaustive selection of deli salads, cuts of fresh meats and house-made sausages, but also is home of The Wurst Bar. It’s a food tripper’s perfect one-stop shop. It’s clean, organized, and full of vendors that are extremely proud of their state’s products. The Milwaukee public market is a delightful place.
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