النص 🔗
WEBVTT
00:00:00.196 --> 00:00:03.993
Live from Studio D in the Quirred Ward in downtown Milwaukee,
00:00:04.213 --> 00:00:06.839
this is Cooking with Milwaukee Community Leaders.
00:00:07.588 --> 00:00:12.488
Hi, I'm Charlie, and welcome to the fifth year of Cooking with Milwaukee Community Leaders.
00:00:12.952 --> 00:00:15.617
I want to thank those who've been on the show for the last few years.
00:00:16.122 --> 00:00:17.404
Some of you have been on twice.
00:00:17.997 --> 00:00:22.037
One person, Antoine Carter, has been on three times as a member of the Three
00:00:22.037 --> 00:00:27.617
Timers Club. So if you come on three times, we give you a fleece half vest.
00:00:27.913 --> 00:00:31.454
We're not Saturday Night Live. We're not giving away smoking jackets,
00:00:31.785 --> 00:00:37.471
but it has a little logo on it. So anyone who's here for a three-timer, you get stuff.
00:00:38.086 --> 00:00:44.603
So today, my guest is Scott Marshall. Scott is the CEO of Community Smiles Dental.
00:00:45.999 --> 00:00:50.394
Community Smiles Dental is a nonprofit that provides.
00:00:51.288 --> 00:00:56.541
It bridges the gap for families of children on Medicaid and state insurance
00:00:56.913 --> 00:01:01.928
who may not have access to a traditional private insurance or private dental care.
00:01:02.536 --> 00:01:06.034
So, Scott, thanks so much. Thanks for having me. Appreciate you coming.
00:01:06.854 --> 00:01:10.664
First of hopefully two more returns so I get one of those nice pullovers here.
00:01:10.664 --> 00:01:13.970
I'll need to earn it, though. They're nice, but they're there.
00:01:14.277 --> 00:01:19.718
They're part of the swag, and we'll find out that you were a radio guy and you have swag.
00:01:20.331 --> 00:01:24.534
So let's talk about you a little bit. So you were born here in the Milwaukee
00:01:24.534 --> 00:01:25.568
area in Greenfield. Yeah.
00:01:25.771 --> 00:01:30.094
So talk about your growing up years and before heading off to college. Oh, sure. Yeah.
00:01:30.394 --> 00:01:35.414
So grew up in Greenfield. My dad was the longtime librarian at what was Boys
00:01:35.414 --> 00:01:38.174
Tech and then became Milwaukee Tech, but not at Bradley Tech.
00:01:38.174 --> 00:01:39.409
He retired before he did that.
00:01:39.850 --> 00:01:43.191
My mom had a series of administrative positions.
00:01:43.814 --> 00:01:46.964
She spent a lot of time at the Milwaukee Ballet in the 80s, and then she actually
00:01:46.964 --> 00:01:48.392
retired from the Milwaukee Catholic home.
00:01:48.954 --> 00:01:51.344
And so definitely- Up on the east side? Up on the east side.
00:01:51.344 --> 00:01:56.174
Yeah, exactly. Exactly. And so she was there when Mr. Gardetto was there and
00:01:56.174 --> 00:01:58.114
she brought home Gardettos almost
00:01:58.114 --> 00:02:01.962
every day. And so we had her full of rye chips at my house, for sure.
00:02:02.316 --> 00:02:05.574
Thank goodness. She always liked to visit him because he would always send chat
00:02:05.574 --> 00:02:09.034
with her, but then he had a whole closet full of chips, which I was okay with.
00:02:09.034 --> 00:02:11.067
He's okay with that. That's a good thing.
00:02:11.230 --> 00:02:16.713
Yeah. So you head off to college, you go to UWM, a degree in mass communications and sociology.
00:02:17.206 --> 00:02:20.325
So was there a plan after graduating?
00:02:21.267 --> 00:02:24.273
When I started college, no, there really wasn't much of a plan.
00:02:24.645 --> 00:02:30.073
I actually went to UW-Milwaukee, and I made that decision to do that to be able to save money.
00:02:30.713 --> 00:02:33.123
I was accepted in Madison. I was very excited about Madison.
00:02:33.123 --> 00:02:35.473
But going backwards a little bit, growing up.
00:02:37.784 --> 00:02:41.433
We had some financial issues on and off. And actually, in a lot of cases,
00:02:41.433 --> 00:02:43.269
my mom was taking care of myself and my brother.
00:02:43.658 --> 00:02:49.166
And food stamps were actually stamps. Food stamp kid going to the pantry.
00:02:49.497 --> 00:02:53.543
I was a free school lunch kid, which I loved because otherwise school for food
00:02:53.543 --> 00:02:57.817
from home was bologna with margarine on wheat bread.
00:02:58.003 --> 00:03:01.053
And that was not a very happy lunch when you see everyone else eating pizza.
00:03:01.053 --> 00:03:04.323
So I was cool being a free school lunch kid, even though I didn't really think
00:03:04.323 --> 00:03:06.176
too hard about what that might've meant for my mom.
00:03:06.623 --> 00:03:10.893
And so growing up, you know, being kind of on and off where my mom was employed
00:03:10.893 --> 00:03:13.503
and my dad was, you know, around and not around.
00:03:13.503 --> 00:03:18.453
Sometimes It made me very, very thoughtful about finances and especially about taking out loans.
00:03:18.453 --> 00:03:22.873
So even though college right now is much, much, much more expensive than it
00:03:22.873 --> 00:03:27.703
was back in the day when I went, I chose to stay home, work my way through college.
00:03:27.703 --> 00:03:33.753
But when I did go start at UW-Milwaukee, I had no clue, no clue what I was going to do.
00:03:34.712 --> 00:03:37.823
You're not alone. I mean, that's, you know. Yeah. Probably good.
00:03:37.823 --> 00:03:40.087
It's probably good, you know. Yeah. Yeah.
00:03:40.667 --> 00:03:47.517
So after you've been at Community Dental now, how long? A little over two years. Community Smiles.
00:03:47.790 --> 00:03:54.563
Yeah. Two years. So between the time you graduated and heading up as a CEO at
00:03:54.563 --> 00:03:59.619
Community Smiles Dental, you had a fairly eclectic career.
00:03:59.897 --> 00:04:03.543
Yeah. So tell us a little bit about your early career leading up to where we are today.
00:04:03.543 --> 00:04:07.343
Yeah, absolutely. Well, when I was a sophomore at UW-Milwaukee,
00:04:07.343 --> 00:04:11.913
one of the classes I took was intro to mass media, and that was
Load full transcript
where we were
00:04:11.913 --> 00:04:16.523
learning about FCC, television, radio, newspaper reporting, et cetera,
00:04:16.523 --> 00:04:18.253
back when there were newspaper reporters.
00:04:18.671 --> 00:04:21.913
And I just thought to myself, oh my God, that's what I'll do.
00:04:21.913 --> 00:04:22.992
I'll be a morning show DJ.
00:04:23.581 --> 00:04:27.763
Anyone can be a morning show DJ, and why not me, right? Who else can be funny
00:04:27.763 --> 00:04:32.078
for four hours every single morning for 30 to 40 years like Bob and Brian or Dave and Tom?
00:04:32.733 --> 00:04:37.104
How are you next door oh no we got radio dave here who was the guy on that.
00:04:38.840 --> 00:04:44.340
Okay dave luzak's here no no dave combs he took oh dave combs oh okay d2 d2
00:04:44.340 --> 00:04:48.070
yes he's the new dave oh my gosh i hope he walked down i've never met him but
00:04:48.070 --> 00:04:51.240
he's playing golf this morning i already saw oh that's too bad okay well
00:04:51.600 --> 00:04:56.117
i i worked with dave luzak for 11 years in fact everyone kind of thought i was his kid,
00:04:56.622 --> 00:05:00.200
when we were at the same place together so i was kind of his illegitimate son
00:05:00.200 --> 00:05:03.960
a little bit when we did appearances, but I did work in radio.
00:05:03.980 --> 00:05:07.570
I'm not a morning show DJ. And that's why nobody watching this has ever heard
00:05:07.570 --> 00:05:12.770
of me perhaps, or, or seen or listened to my voice, but I worked in marketing and promotions.
00:05:12.770 --> 00:05:16.320
I started on the street team. I worked hourly. I just picked up as many hours
00:05:16.320 --> 00:05:19.180
as I could to make sure that that could be my only job.
00:05:19.180 --> 00:05:24.010
And I worked my way into leading the marketing departments and promotion departments
00:05:24.010 --> 00:05:27.710
for the Milwaukee radio group, which is was laser 103 when I started,
00:05:27.710 --> 00:05:30.621
but One to nine to hog partway through is when it switched
00:05:31.062 --> 00:05:35.320
and WKLH with Dave and Dave and Carol, and I know it's Dave and Dory now,
00:05:35.320 --> 00:05:38.290
and JAMA 98.3 was the other, the other big station.
00:05:38.290 --> 00:05:42.700
And actually, JAMA 98.3, which is an urban female station was the first chance
00:05:42.700 --> 00:05:48.350
I had to be a marketing director and got to learn what it was like to lead a marketing department.
00:05:48.350 --> 00:05:51.990
So that was, that was quite an experience learning that while also learning
00:05:51.990 --> 00:05:55.124
about the listeners that JAMA 98.3 had.
00:05:55.907 --> 00:06:01.240
So once we get to about 11 years, I'm the marketing director at 1029 The Hog.
00:06:01.240 --> 00:06:05.340
So I get to work with Bob and Brian who are great guys. And I, I, I.
00:06:06.300 --> 00:06:12.788
In about 2009, some things happened in the world in 2008, 2009 financially.
00:06:12.788 --> 00:06:14.946
And a lot of jobs got eliminated.
00:06:15.387 --> 00:06:20.304
And radio is not a growth industry. So unfortunately, my position got eliminated.
00:06:20.641 --> 00:06:26.008
And so that's where I was a little bit at a crossroads where it's tried to continue
00:06:26.008 --> 00:06:29.738
to work in this space that I love. And I've had so many amazing experiences,
00:06:29.738 --> 00:06:30.902
met so many amazing people.
00:06:31.395 --> 00:06:36.068
But then I also had to think about, you know, okay, the next leg of my career,
00:06:36.068 --> 00:06:39.958
I have the opportunity to be able to do something new and different with the
00:06:39.958 --> 00:06:43.158
skill set that I learned in radio, which is a lot of problem solving,
00:06:43.158 --> 00:06:44.361
a lot of wearing a lot of hats,
00:06:44.814 --> 00:06:48.542
relationship management, relationship building, you know, creative thinking.
00:06:48.990 --> 00:06:52.605
And my friends at Wisconsin State Fair, Kathleen O'Leary and Jen Puente,
00:06:52.965 --> 00:06:56.838
they had just met with Sherry Tussler, Hunger Task Force, and she said she needed
00:06:56.838 --> 00:06:58.324
a new director of development.
00:06:58.741 --> 00:07:01.808
And they called me, they knew I was a free agent and they said,
00:07:01.808 --> 00:07:05.156
you should do this. And I said, no, I don't want to work in a nonprofit.
00:07:05.748 --> 00:07:08.838
That is not anything that I've ever thought about doing. And so I don't want
00:07:08.838 --> 00:07:11.723
to ask people for money because a director of development asks people for money.
00:07:11.898 --> 00:07:15.838
Right. And they said, have you had any interviews since you've left the radio
00:07:15.838 --> 00:07:17.274
station? They said, I said, no.
00:07:17.738 --> 00:07:20.488
And they said, you need to call Sherry Tussler and you need to find out because
00:07:20.488 --> 00:07:22.119
you'd be amazing at this job.
00:07:22.525 --> 00:07:25.778
And three months later, Sherry hired me as the director of development for Hunger
00:07:25.778 --> 00:07:27.848
Task Force. So that was in 2009.
00:07:29.282 --> 00:07:34.456
And so you're on your task force for a while. And that nonprofit experience,
00:07:34.950 --> 00:07:37.881
leads you to where you are today. Yes.
00:07:38.288 --> 00:07:43.286
So let's talk a little bit about Community Smiles Dental.
00:07:44.414 --> 00:07:47.344
I'll get the name right eventually. It's okay. You're doing great.
00:07:47.344 --> 00:07:48.314
Thank you. You're doing great.
00:07:48.540 --> 00:07:52.536
It's the work that you do, and it's throughout Southeastern,
00:07:52.652 --> 00:07:57.294
not just Milwaukee, but Southeastern Wisconsin. So talk about your work there.
00:07:57.549 --> 00:08:01.364
Yeah. Well, my heart is really thinking about my mom and taking great care of
00:08:01.364 --> 00:08:04.864
my brother and I, where we didn't even necessarily realize that we were having
00:08:04.864 --> 00:08:06.414
a hard time because she was
taking
00:08:06.791 --> 00:08:12.964
advantage of benefits like food stamps and free school meals to make sure that we could just be kids.
00:08:12.964 --> 00:08:17.644
Right. And so my heart really is in basic needs and in thinking about those
00:08:17.644 --> 00:08:21.274
parents trying to do their best to take care of their kids. And so when I heard
00:08:21.274 --> 00:08:24.027
about Community Smiles Dental, again, it's one of those things where I said,
00:08:24.196 --> 00:08:27.406
health care, I don't know much about health care and definitely not dental.
00:08:27.847 --> 00:08:31.764
But my friend Mary Beth Budish told me that I had to try it out.
00:08:31.764 --> 00:08:35.659
Oh, yeah. She's Milwaukee's fairy godmother. Yes. She's mine as well.
00:08:35.996 --> 00:08:39.794
And so she had sent me the job description. She said I'd be great at it.
00:08:39.794 --> 00:08:41.475
And she said that I had to at least apply.
00:08:41.992 --> 00:08:45.573
And so I applied, and as I learned more about Community Smiles Dental,
00:08:45.991 --> 00:08:49.034
I saw that it was the same families. It was just these parents,
00:08:49.034 --> 00:08:52.424
instead of making sure that there was food in the fridge, they were making sure
00:08:52.424 --> 00:08:55.254
that their kids were seeing the dentist twice a year.
00:08:55.914 --> 00:09:01.054
And what I learned is that parents who rely on Medicaid, which is over a million
00:09:01.054 --> 00:09:07.061
families in the state of Wisconsin, and 450,000 kids rely on state insurance.
00:09:07.433 --> 00:09:13.524
Finding a dentist is virtually impossible who will take Medicaid to be able
00:09:13.524 --> 00:09:16.884
to see kids for their cleaning and checkups because the reimbursement rate in
00:09:16.884 --> 00:09:20.034
Wisconsin is so, so, so low. It's the eighth lowest in the nation.
00:09:20.074 --> 00:09:21.639
It's 30 cents on the dollar.
00:09:22.080 --> 00:09:25.934
When you think about for-profit private dental offices, a lot of them are really
00:09:25.934 --> 00:09:29.283
small businesses. They're family dentists. They operate on a razor-thin margin.
00:09:29.782 --> 00:09:33.434
They can't afford to lose money every time they see one of these patients.
00:09:33.434 --> 00:09:35.965
And so it's very understandable, but it also leaves...
00:09:36.494 --> 00:09:40.722
These parents with nowhere to go to have their kids get their cooking.
00:09:43.182 --> 00:09:46.042
Thinking about the food behind us, getting their teeth cleaned,
00:09:46.042 --> 00:09:51.142
getting the checkup, getting cavities filled. And so there are very few dental
00:09:51.142 --> 00:09:52.844
clinics that do take Medicaid.
00:09:53.262 --> 00:09:56.952
And us being a nonprofit at Community Smells Dental, we make up the difference
00:09:56.952 --> 00:10:00.803
by fundraising. And so we are able to afford to be able to see these kids and
00:10:01.093 --> 00:10:03.142
provide the dental home that they really deserve.
00:10:03.816 --> 00:10:11.182
Well, it's a great service. And your point about having a million people on,
00:10:12.118 --> 00:10:15.242
assistance here in the state that are on Medicaid. Yes.
00:10:16.702 --> 00:10:20.387
It's a service that is greatly needed. So appreciate your work there.
00:10:20.712 --> 00:10:25.899
And, you know, hopefully, hopefully Medicaid will be expanded at some point.
00:10:26.096 --> 00:10:27.745
But we'll see. We'll see.
00:10:28.000 --> 00:10:32.202
Yeah. We can always knock on wood and we can do our best by meeting with our
00:10:32.202 --> 00:10:34.902
friends in Madison and our friends who go to Washington.
00:10:35.378 --> 00:10:37.592
So we're going to have a little fun today. So-
00:10:38.805 --> 00:10:41.326
We got all those serious people with serious jobs having a little fun.
00:10:41.326 --> 00:10:43.109
That's what we got. See, that's an edit.
00:10:43.946 --> 00:10:47.686
So I want to give you one of our aprons. All right. To put on.
00:10:48.434 --> 00:10:54.426
So tell us what we're making today. Well, what we are making today is a meal
00:10:54.426 --> 00:10:57.206
that kind of started as kind of a single guy meal.
00:10:57.986 --> 00:11:01.676
I got married when I was 35. So I was single guy in single guy apartment for
00:11:01.676 --> 00:11:03.386
a while. And I love steak.
00:11:03.786 --> 00:11:08.796
And so I actually bought a cookbook on how to make steak. And so we're going
00:11:08.796 --> 00:11:11.459
to make steak, but then we're also going to have a little fun with the side.
00:11:12.066 --> 00:11:16.411
And it's something that I kind of put together that my kids will actually eat,
00:11:16.863 --> 00:11:21.428
and my family loves as a side, which is collard greens and chickpeas together as the side.
00:11:21.719 --> 00:11:24.888
And so we're going to have steak, collard greens, and chickpeas.
00:11:25.028 --> 00:11:26.775
Steak, collard greens, and chickpeas.
00:11:27.165 --> 00:11:31.355
All right. So we've done a little prep work back here. And this is a recipe
00:11:31.716 --> 00:11:38.586
that you have both gotten out of a cookbook, but have made your own over the course of time.
00:11:38.886 --> 00:11:42.786
Oh, absolutely. I mean, everything's better with olive oil.
00:11:43.238 --> 00:11:46.013
Everything's better with butter. Everything's better with garlic.
00:11:48.246 --> 00:11:52.196
And so you play with that and you put that seasoning in.
00:11:52.196 --> 00:11:55.416
And like you said, everything's going to work out.
00:11:55.416 --> 00:11:59.886
Everything's going to work out. So we played with it, added some onions, added some rosemary.
00:11:59.886 --> 00:12:05.576
And I think that our diner here is going to be enjoying it. All right.
00:12:05.576 --> 00:12:08.529
So we have done a little prep work. So we're going to go back here in the kitchen,
00:12:08.831 --> 00:12:12.356
give us a minute, and we'll be right back to put together our collard greens,
00:12:12.356 -->
00:12:14.241
chickpeas, and our steak.
00:12:14.885 --> 00:12:19.746
All right, here we are in the kitchen. So Scott, go ahead and take it away. All right, so here we go.
00:12:20.106 --> 00:12:23.986
We have the olive oil with olive oil on here, and everything is better with
00:12:23.986 --> 00:12:27.846
olive oil, so we're not going to be too stingy with the olive oil.
00:12:27.846 --> 00:12:31.856
All right, so olive oil going in. Put that back, and then again,
00:12:32.337 --> 00:12:34.446
onions. We've got this chopped onion.
00:12:35.246 --> 00:12:37.115
Oh, hey, there we go. Oh, okay.
00:12:38.401 --> 00:12:41.961
So I said we have turbo burners. Yes. Safety first here with the gloves.
00:12:41.961 --> 00:12:46.241
I'll be back here. All right. We got a little onion going in.
00:12:46.561 --> 00:12:51.003
And then garlic. I have to watch myself because I always want to put a little bit more.
00:12:51.318 --> 00:12:54.941
Like no matter when I'm done, I always want to put more garlic in.
00:12:54.941 --> 00:12:59.491
And sometimes then all you taste is the garlic. So we're going to be able to
00:12:59.491 --> 00:13:03.421
chew. We'll show you this back there. All right. Never too much garlic.
00:13:03.421 --> 00:13:05.511
Not too much garlic. I won't go too crazy.
00:13:07.079 --> 00:13:12.879
And then we'll... All right. So the order will be, we're going to faute the onions and garlic.
00:13:13.441 --> 00:13:18.689
And while you're doing that, I'm going to start our steaks here. That sounds good.
00:13:19.410 --> 00:13:24.751
All right. So we've got some strip steaks. We'll sear.
00:13:25.694 --> 00:13:27.041
And I'm going to be the steak guy.
00:13:28.474 --> 00:13:32.615
Put salt and pepper, as you do, on any protein ahead of time.
00:13:33.122 --> 00:13:40.454
They'll all be over on the steaks, and Scott's going to be over here on our veggie mix. Yes.
00:13:41.477 --> 00:13:43.962
So we're cooking this down and browning this a little bit here.
00:13:44.500 --> 00:13:46.944
You know, I've heard you've seen Goodfellas, I'm assuming. Yes.
00:13:46.944 --> 00:13:52.355
You know, that scene where they're in the prison, and they say that they cut the garlic.
00:13:52.598 --> 00:13:54.514
They cut the garlic with a razor blade.
00:13:55.214 --> 00:13:59.221
And it was so thin that it actually dissolved in olive oil. I've heard that
00:13:59.564 --> 00:14:03.906
that's not true, that garlic wouldn't dissolve. It burns.
00:14:04.086 --> 00:14:07.464
It burns. Somebody lied to us. Goodfellas lied to us. I know.
00:14:07.830 --> 00:14:11.884
Well, they are mobsters. Okay. Well, maybe another time, you know,
00:14:11.884 --> 00:14:15.974
like we can put that to the test. It's starting to smell good. Yes.
00:14:16.648 --> 00:14:21.094
A little brown on there at the bottoms on our turbo burners underneath.
00:14:21.504 --> 00:14:26.074
So in your, in the order of events, when you put them in, do you put the chickpeas
00:14:26.074 --> 00:14:29.024
in
before the collards or the collards in before the chickpeas?
00:14:29.024 --> 00:14:32.424
The chickpeas in before the collards, because I like to be able to,
00:14:32.887 --> 00:14:36.634
especially get that olive oil, the chickpeas and get them.
00:14:37.194 --> 00:14:40.124
It's not quite crispy, but get them, their shell a little bit hard until you
00:14:40.124 --> 00:14:42.507
get the soft on the inside and the shell on the outside.
00:14:42.826 --> 00:14:45.496
And they're really in a way that the collard greens is just about warming them up.
00:14:45.815 --> 00:14:49.294
Okay. So the chickpeas usually go in for a little while by themselves,
00:14:49.294 --> 00:14:51.587
and then the collard greens are at the end. Okay.
00:14:52.069 --> 00:14:59.702
So we have four cans of collard, excuse me, of chickpeas and two cans of collards.
00:15:00.377 --> 00:15:03.779
Yes, that seems to be the ratio that's worked best for our family so far.
00:15:03.994 --> 00:15:06.882
And I'm going to take a look at our steaks here.
00:15:08.354 --> 00:15:10.732
Ooh, that looks nice. Nice.
00:15:12.824 --> 00:15:18.136
As everybody can guess. You know, growing up, both my parents cooked everything to well done.
00:15:18.962 --> 00:15:24.042
Fork chops, chicken, beef. And I always, I think that that might have been from
00:15:24.042 --> 00:15:28.122
their parents or maybe being so used to having cooked things through so they
00:15:28.122 --> 00:15:29.742
didn't get sick or something like that.
00:15:29.742 --> 00:15:33.452
But I didn't realize I liked pork chops until I got older and realized that
00:15:33.452 --> 00:15:36.962
they didn't have to be hockey pups when you were done cooking them.
00:15:36.962 --> 00:15:40.432
And so I'm a medium rare guy with a steak, but I'll tell you,
00:15:40.432 --> 00:15:44.402
I grew up having to eat some really tough well done steak that didn't have to
00:15:44.402 --> 00:15:47.250
be that didn't have to be, it could have been beautiful and rare,
00:15:48.357 --> 00:15:53.902
here we go I might want to put those chickpeas in now with those quick little
00:15:53.902 --> 00:15:58.089
bits I'm going to put in a lot of chickpeas and maybe we'll.
00:15:59.842 --> 00:16:06.582
Put them all in yeah I know, I'm like whoa this it's a plethora of foundry of
00:16:06.582 --> 00:16:09.367
chickpeas alright so I think we're going,
00:16:10.121 --> 00:16:15.122
to like one and a half cans of chickens. Let's learn.
00:16:15.722 --> 00:16:18.918
Well, boring when you follow the recipe perfectly, right?
00:16:19.521 --> 00:16:24.222
You have to adjust as you go. The steak's a little well done.
00:16:24.222 --> 00:16:30.182
A little skinnier, so I'm for that on places. All right.
00:16:31.052 --> 00:16:36.932
Where do you get the steaks from? The very high-priced metro market. Fair enough.
00:16:37.834 --> 00:16:43.546
I'm going to add chop the rosemary as we're doing this here.
00:16:45.388 --> 00:16:52.027
Put a little butter in the pan. Don't put too little. Don't scrimp on the butter.
00:16:53.188 --> 00:16:58.691
We call that sauce at my house. It certainly gets cinematic over there. Take a little peek here.
00:17:01.220 --> 00:17:07.745
120, 113. Not quite yet. It's getting there. Yep. Moving along.
00:17:09.124 --> 00:17:12.503
All right. Let's go back to Scott here. All right. Here we are.
00:17:13.121 --> 00:17:17.679
You can see in this video here. of this. The key is to not cook it until it's
00:17:17.679 --> 00:17:21.279
mushy, which will happen with two keys at my end. So I actually wonder if I'm
00:17:21.279 --> 00:17:23.619
going to put in the collard greens at this point.
00:17:23.629 --> 00:17:26.129
Okay. So I have this.
00:17:26.669 --> 00:17:28.294
Two cams. There we go.
00:17:29.286 --> 00:17:35.176
And we were talking earlier about what collard greens actually are. Which is, there's a.
00:17:36.955 --> 00:17:41.922
Basically wild cabbage. It's in the cabbage family, awesome sprouts.
00:17:43.342 --> 00:17:46.912
And you were saying that you work in an urban radio station and you asked,
00:17:47.388 --> 00:17:49.253
why don't you tell that story? Yeah.
00:17:49.532 --> 00:17:52.850
You know, I, I had the opportunity to ask a lot of questions that maybe some
00:17:52.850 --> 00:17:57.350
folks would have felt uncomfortable asking. And once I got to know my coworkers
00:17:57.350 --> 00:18:03.310
at JAMA 98.3, I always did wonder about, you know, why is the food at all of
00:18:03.310 --> 00:18:04.517
our events taste so good?
00:18:05.090 --> 00:18:09.040
And asked a little bit about things like collard greens or even the soul food.
00:18:09.040 --> 00:18:15.150
And a lot of it really was, you know, that back in the day, what was available
00:18:15.150 --> 00:18:20.460
was not always the best kind of meat or the vegetable that was preferred.
00:18:20.460 --> 00:18:25.950
And so, you know, something like wild cabbage was what folks had to work with.
00:18:25.950 --> 00:18:29.920
And so what they did was they worked with spices and they put together the recipes
00:18:29.920 --> 00:18:36.010
to make sure it tasted good. And so whether it's, you know, pig's ears or chicken
00:18:36.010 --> 00:18:40.523
feet or oxtail, and you learn how to season it, you learn how to cook it.
00:18:40.824 --> 00:18:43.670
And collard greens are no different. You learn how to make it delicious.
00:18:43.670 --> 00:18:45.758
And, you know, there's nothing like it.
00:18:46.390 --> 00:18:49.895
You know, in my opinion, it adds something extra, a little zhuzh,
00:18:50.343 --> 00:18:53.480
to a side gush. Well, these are canned collard greens. You can certainly get
00:18:53.480 --> 00:19:00.010
them fresh, but they're nicely flavored and spiced in the can, the ones that we got.
00:19:04.370 --> 00:19:10.247
So I think we're going to get one more check.
00:19:12.149 --> 00:19:15.735
Yeah, we're at 120, low 120s.
00:19:16.209 --> 00:19:19.677
So I think we're going to be good. So we're
going to take the steaks off.
00:19:20.118 --> 00:19:25.999
We're going to finish up our vegetable mix over here. And we're going to take
00:19:25.999 --> 00:19:27.709
it to the table, feed Tom.
00:19:28.089 --> 00:19:30.671
Nice. So we'll be right back. Okay.
00:19:31.646 --> 00:19:35.732
All right, we're back. So, Scott, that's what we got here.
00:19:36.028 --> 00:19:39.429
Well, what, oh, I don't have to show me as you're showing. So what we have here
00:19:39.429 --> 00:19:43.189
is a really nice stripped steak. We've got some rosemary on it.
00:19:43.189 --> 00:19:44.927
You can't see it, but there's plenty of butter.
00:19:45.420 --> 00:19:48.489
Everything's better with butter. It's a nice medium, medium rare.
00:19:48.829 --> 00:19:51.230
Love that. Well done steak means you don't like steak.
00:19:51.637 --> 00:19:55.659
So, and then we have the side, we have the chickpeas with the collards and we've
00:19:55.659 --> 00:20:00.119
got the onion and garlic baked into there. So, all righty. Very excited.
00:20:00.119 --> 00:20:01.432
Does anyone want steak sauce?
00:20:02.214 --> 00:20:06.823
No. Okay. That's what the butter's for. Absolutely. Come on. All right. Rosemary.
00:20:07.137 --> 00:20:10.889
Scott says it's just, it's, what do you call it? A delivery service? Yes.
00:20:11.269 --> 00:20:14.489
I think a lot of foods are actually a butter, sour cream, or cheese delivery
00:20:14.489 --> 00:20:15.893
system, like baked potatoes.
00:20:16.322 --> 00:20:20.449
Like, you're not there for the potato. But you can't just eat butter and sour
00:20:20.449 --> 00:20:22.238
cream because people look at you like you're crazy.
00:20:22.783 --> 00:20:24.722
All right. Let's get rotation. All right.
00:20:26.752 --> 00:20:33.889
I think collard greens get a bad rap from white people. They look at it and go, oh, collard green.
00:20:34.569 --> 00:20:38.101
But it's basically just, it's a different form of cabbage. Yeah. It's their loss.
00:20:40.574 --> 00:20:43.829
I think it's delicious It's a little bit different than broccoli and rice on
00:20:43.829 --> 00:20:48.951
the side with the steak And my kids will eat it Okay, steak's not bad either,
00:20:50.658 --> 00:20:51.900
It's hard to ruin a New York show,
00:20:54.635 --> 00:20:58.235
As I mentioned, these collard greens that we bought were at least canned,
00:20:58.496 --> 00:21:01.560
but they came with a lot of spice in it.
00:21:01.560 --> 00:21:06.900
They had crushed red pepper, they had garlic, onion, salt and pepper, vinegar.
00:21:06.900 --> 00:21:12.360
I mean, they were very well seasoned, so we didn't need to add a whole lot to
00:21:12.360 --> 00:21:16.440
it. So if you find, if you're buying canned collard greens, find them that are
00:21:16.440 --> 00:21:20.079
pre-seasoned and you'll be very happy. What's not to like here?
00:21:22.163 --> 00:21:23.232
I love chickpeas too.
00:21:25.194 --> 00:21:30.184
They're, they give a lot, they give extra texture to some dishes.
00:21:30.184 --> 00:21:32.348
I mean, they're not hard as a rock.
00:21:32.499 --> 00:21:36.048
They're just a different texture than, than greens.
00:21:37.000 --> 00:21:39.974
Yeah. I think that they're, they're forgotten about a little bit chickpeas as
00:21:39.974 --> 00:21:42.306
being used in a side. People put them in maybe a salad.
00:21:43.014 --> 00:21:47.454
I think that, I think that as a side chickpeas really, they have that nice texture,
00:21:47.454 --> 00:21:50.776
like you said. We use them a lot in, in curry dishes.
00:21:53.179 --> 00:21:57.283
They have protein in it. Tom's a protein guy.
00:21:57.829 --> 00:22:01.289
Yeah, another thing to sneak past the kids when they're eating it.
00:22:03.179 --> 00:22:04.153
Before you take another bite,
00:22:06.164 --> 00:22:10.364
you can finish chewing. Thanks so much. Thanks so much for having me.
00:22:10.364 --> 00:22:13.496
I really appreciate it. A great time with great friends.
00:22:15.210 --> 00:22:19.587
The work that's being done by Community Smile Gentle is a needed service here.
00:22:20.208 --> 00:22:25.274
Not only was you were all over the place. Are there other nonprofits that are
00:22:25.274 --> 00:22:26.744
doing the same type of thing in other states?
00:22:27.237 --> 00:22:30.554
In other states and in other areas of the state, but Community Smiles Dental
00:22:30.554 --> 00:22:32.664
really takes care of Southeast Wisconsin.
00:22:32.664 --> 00:22:37.374
We're really kind of the option for pediatric dental care for kids with Medicaid
00:22:37.374 --> 00:22:41.034
down here in Southeast Wisconsin. Well, we appreciate the work that you do.
00:22:41.034 --> 00:22:45.224
Thanks for taking the time today, showing us how to cook a great meal.
00:22:46.078 --> 00:22:50.394
And thank you for supporting Cooking with Milwaukee Community Leaders as we're
00:22:50.394 --> 00:22:52.933
in our fifth year. Appreciate all the support.
00:22:53.421 --> 00:22:55.934
And until next time thanks for watching,
00:22:59.109 --> 00:23:03.504
thanks so much for supporting Cooking with Tamaki Community Leaders we hope
00:23:03.504 --> 00:23:06.528
you enjoyed this episode and we'll see you next time.