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Live from Studio D in the Quirred Ward in downtown Milwaukee,
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this is Cooking with Milwaukee Community Leaders.
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Hi, I'm Charlie, and welcome to the fifth year of Cooking with Milwaukee Community Leaders.
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I want to thank those who've been on the show for the last few years.
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Some of you have been on twice.
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One person, Antoine Carter, has been on three times as a member of the Three
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Timers Club. So if you come on three times, we give you a fleece half vest.
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We're not Saturday Night Live. We're not giving away smoking jackets,
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but it has a little logo on it. So anyone who's here for a three-timer, you get stuff.
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So today, my guest is Scott Marshall. Scott is the CEO of Community Smiles Dental.
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Community Smiles Dental is a nonprofit that provides.
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It bridges the gap for families of children on Medicaid and state insurance
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who may not have access to a traditional private insurance or private dental care.
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So, Scott, thanks so much. Thanks for having me. Appreciate you coming.
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First of hopefully two more returns so I get one of those nice pullovers here.
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I'll need to earn it, though. They're nice, but they're there.
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They're part of the swag, and we'll find out that you were a radio guy and you have swag.
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So let's talk about you a little bit. So you were born here in the Milwaukee
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area in Greenfield. Yeah.
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So talk about your growing up years and before heading off to college. Oh, sure. Yeah.
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So grew up in Greenfield. My dad was the longtime librarian at what was Boys
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Tech and then became Milwaukee Tech, but not at Bradley Tech.
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He retired before he did that.
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My mom had a series of administrative positions.
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She spent a lot of time at the Milwaukee Ballet in the 80s, and then she actually
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retired from the Milwaukee Catholic home.
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And so definitely- Up on the east side? Up on the east side.
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Yeah, exactly. Exactly. And so she was there when Mr. Gardetto was there and
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she brought home Gardettos almost
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every day. And so we had her full of rye chips at my house, for sure.
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Thank goodness. She always liked to visit him because he would always send chat
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with her, but then he had a whole closet full of chips, which I was okay with.
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He's okay with that. That's a good thing.
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Yeah. So you head off to college, you go to UWM, a degree in mass communications and sociology.
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So was there a plan after graduating?
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When I started college, no, there really wasn't much of a plan.
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I actually went to UW-Milwaukee, and I made that decision to do that to be able to save money.
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I was accepted in Madison. I was very excited about Madison.
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But going backwards a little bit, growing up.
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We had some financial issues on and off. And actually, in a lot of cases,
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my mom was taking care of myself and my brother.
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And food stamps were actually stamps. Food stamp kid going to the pantry.
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I was a free school lunch kid, which I loved because otherwise school for food
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from home was bologna with margarine on wheat bread.
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And that was not a very happy lunch when you see everyone else eating pizza.
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So I was cool being a free school lunch kid, even though I didn't really think
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too hard about what that might've meant for my mom.
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And so growing up, you know, being kind of on and off where my mom was employed
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and my dad was, you know, around and not around.
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Sometimes It made me very, very thoughtful about finances and especially about taking out loans.
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So even though college right now is much, much, much more expensive than it
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was back in the day when I went, I chose to stay home, work my way through college.
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But when I did go start at UW-Milwaukee, I had no clue, no clue what I was going to do.
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You're not alone. I mean, that's, you know. Yeah. Probably good.
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It's probably good, you know. Yeah. Yeah.
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So after you've been at Community Dental now, how long? A little over two years. Community Smiles.
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Yeah. Two years. So between the time you graduated and heading up as a CEO at
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Community Smiles Dental, you had a fairly eclectic career.
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Yeah. So tell us a little bit about your early career leading up to where we are today.
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Yeah, absolutely. Well, when I was a sophomore at UW-Milwaukee,
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one of the classes I took was intro to mass media, and that was
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where we were
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learning about FCC, television, radio, newspaper reporting, et cetera,
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back when there were newspaper reporters.
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And I just thought to myself, oh my God, that's what I'll do.
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I'll be a morning show DJ.
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Anyone can be a morning show DJ, and why not me, right? Who else can be funny
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for four hours every single morning for 30 to 40 years like Bob and Brian or Dave and Tom?
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How are you next door oh no we got radio dave here who was the guy on that.
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Okay dave luzak's here no no dave combs he took oh dave combs oh okay d2 d2
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yes he's the new dave oh my gosh i hope he walked down i've never met him but
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he's playing golf this morning i already saw oh that's too bad okay well
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i i worked with dave luzak for 11 years in fact everyone kind of thought i was his kid,
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when we were at the same place together so i was kind of his illegitimate son
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a little bit when we did appearances, but I did work in radio.
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I'm not a morning show DJ. And that's why nobody watching this has ever heard
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of me perhaps, or, or seen or listened to my voice, but I worked in marketing and promotions.
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I started on the street team. I worked hourly. I just picked up as many hours
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as I could to make sure that that could be my only job.
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And I worked my way into leading the marketing departments and promotion departments
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for the Milwaukee radio group, which is was laser 103 when I started,
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but One to nine to hog partway through is when it switched
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and WKLH with Dave and Dave and Carol, and I know it's Dave and Dory now,
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and JAMA 98.3 was the other, the other big station.
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And actually, JAMA 98.3, which is an urban female station was the first chance
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I had to be a marketing director and got to learn what it was like to lead a marketing department.
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So that was, that was quite an experience learning that while also learning
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about the listeners that JAMA 98.3 had.
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So once we get to about 11 years, I'm the marketing director at 1029 The Hog.
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So I get to work with Bob and Brian who are great guys. And I, I, I.
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In about 2009, some things happened in the world in 2008, 2009 financially.
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And a lot of jobs got eliminated.
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And radio is not a growth industry. So unfortunately, my position got eliminated.
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And so that's where I was a little bit at a crossroads where it's tried to continue
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to work in this space that I love. And I've had so many amazing experiences,
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met so many amazing people.
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But then I also had to think about, you know, okay, the next leg of my career,
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I have the opportunity to be able to do something new and different with the
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skill set that I learned in radio, which is a lot of problem solving,
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a lot of wearing a lot of hats,
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relationship management, relationship building, you know, creative thinking.
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And my friends at Wisconsin State Fair, Kathleen O'Leary and Jen Puente,
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they had just met with Sherry Tussler, Hunger Task Force, and she said she needed
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a new director of development.
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And they called me, they knew I was a free agent and they said,
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you should do this. And I said, no, I don't want to work in a nonprofit.
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That is not anything that I've ever thought about doing. And so I don't want
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to ask people for money because a director of development asks people for money.
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Right. And they said, have you had any interviews since you've left the radio
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station? They said, I said, no.
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And they said, you need to call Sherry Tussler and you need to find out because
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you'd be amazing at this job.
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And three months later, Sherry hired me as the director of development for Hunger
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Task Force. So that was in 2009.
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And so you're on your task force for a while. And that nonprofit experience,
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leads you to where you are today. Yes.
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So let's talk a little bit about Community Smiles Dental.
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I'll get the name right eventually. It's okay. You're doing great.
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Thank you. You're doing great.
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It's the work that you do, and it's throughout Southeastern,
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not just Milwaukee, but Southeastern Wisconsin. So talk about your work there.
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Yeah. Well, my heart is really thinking about my mom and taking great care of
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my brother and I, where we didn't even necessarily realize that we were having
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a hard time because she was
taking
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advantage of benefits like food stamps and free school meals to make sure that we could just be kids.
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Right. And so my heart really is in basic needs and in thinking about those
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parents trying to do their best to take care of their kids. And so when I heard
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about Community Smiles Dental, again, it's one of those things where I said,
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health care, I don't know much about health care and definitely not dental.
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But my friend Mary Beth Budish told me that I had to try it out.
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Oh, yeah. She's Milwaukee's fairy godmother. Yes. She's mine as well.
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And so she had sent me the job description. She said I'd be great at it.
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And she said that I had to at least apply.
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And so I applied, and as I learned more about Community Smiles Dental,
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I saw that it was the same families. It was just these parents,
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instead of making sure that there was food in the fridge, they were making sure
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that their kids were seeing the dentist twice a year.
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And what I learned is that parents who rely on Medicaid, which is over a million
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families in the state of Wisconsin, and 450,000 kids rely on state insurance.
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Finding a dentist is virtually impossible who will take Medicaid to be able
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to see kids for their cleaning and checkups because the reimbursement rate in
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Wisconsin is so, so, so low. It's the eighth lowest in the nation.
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It's 30 cents on the dollar.
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When you think about for-profit private dental offices, a lot of them are really
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small businesses. They're family dentists. They operate on a razor-thin margin.
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They can't afford to lose money every time they see one of these patients.
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And so it's very understandable, but it also leaves...
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These parents with nowhere to go to have their kids get their cooking.
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Thinking about the food behind us, getting their teeth cleaned,
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getting the checkup, getting cavities filled. And so there are very few dental
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clinics that do take Medicaid.
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And us being a nonprofit at Community Smells Dental, we make up the difference
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by fundraising. And so we are able to afford to be able to see these kids and
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provide the dental home that they really deserve.
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Well, it's a great service. And your point about having a million people on,
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assistance here in the state that are on Medicaid. Yes.
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It's a service that is greatly needed. So appreciate your work there.
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And, you know, hopefully, hopefully Medicaid will be expanded at some point.
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But we'll see. We'll see.
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Yeah. We can always knock on wood and we can do our best by meeting with our
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friends in Madison and our friends who go to Washington.
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So we're going to have a little fun today. So-
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We got all those serious people with serious jobs having a little fun.
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That's what we got. See, that's an edit.
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So I want to give you one of our aprons. All right. To put on.
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So tell us what we're making today. Well, what we are making today is a meal
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that kind of started as kind of a single guy meal.
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I got married when I was 35. So I was single guy in single guy apartment for
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a while. And I love steak.
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And so I actually bought a cookbook on how to make steak. And so we're going
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to make steak, but then we're also going to have a little fun with the side.
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And it's something that I kind of put together that my kids will actually eat,
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and my family loves as a side, which is collard greens and chickpeas together as the side.
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And so we're going to have steak, collard greens, and chickpeas.
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Steak, collard greens, and chickpeas.
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All right. So we've done a little prep work back here. And this is a recipe
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that you have both gotten out of a cookbook, but have made your own over the course of time.
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Oh, absolutely. I mean, everything's better with olive oil.
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Everything's better with butter. Everything's better with garlic.
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And so you play with that and you put that seasoning in.
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And like you said, everything's going to work out.
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Everything's going to work out. So we played with it, added some onions, added some rosemary.
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And I think that our diner here is going to be enjoying it. All right.
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So we have done a little prep work. So we're going to go back here in the kitchen,
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give us a minute, and we'll be right back to put together our collard greens,
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chickpeas, and our steak.
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All right, here we are in the kitchen. So Scott, go ahead and take it away. All right, so here we go.
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We have the olive oil with olive oil on here, and everything is better with
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olive oil, so we're not going to be too stingy with the olive oil.
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All right, so olive oil going in. Put that back, and then again,
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onions. We've got this chopped onion.
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Oh, hey, there we go. Oh, okay.
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So I said we have turbo burners. Yes. Safety first here with the gloves.
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I'll be back here. All right. We got a little onion going in.
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And then garlic. I have to watch myself because I always want to put a little bit more.
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Like no matter when I'm done, I always want to put more garlic in.
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And sometimes then all you taste is the garlic. So we're going to be able to
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chew. We'll show you this back there. All right. Never too much garlic.
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Not too much garlic. I won't go too crazy.
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And then we'll... All right. So the order will be, we're going to faute the onions and garlic.
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And while you're doing that, I'm going to start our steaks here. That sounds good.
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All right. So we've got some strip steaks. We'll sear.
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And I'm going to be the steak guy.
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Put salt and pepper, as you do, on any protein ahead of time.
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They'll all be over on the steaks, and Scott's going to be over here on our veggie mix. Yes.
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So we're cooking this down and browning this a little bit here.
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You know, I've heard you've seen Goodfellas, I'm assuming. Yes.
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You know, that scene where they're in the prison, and they say that they cut the garlic.
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They cut the garlic with a razor blade.
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And it was so thin that it actually dissolved in olive oil. I've heard that
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that's not true, that garlic wouldn't dissolve. It burns.
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It burns. Somebody lied to us. Goodfellas lied to us. I know.
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Well, they are mobsters. Okay. Well, maybe another time, you know,
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like we can put that to the test. It's starting to smell good. Yes.
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A little brown on there at the bottoms on our turbo burners underneath.
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So in your, in the order of events, when you put them in, do you put the chickpeas
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in
before the collards or the collards in before the chickpeas?
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The chickpeas in before the collards, because I like to be able to,
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especially get that olive oil, the chickpeas and get them.
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It's not quite crispy, but get them, their shell a little bit hard until you
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get the soft on the inside and the shell on the outside.
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And they're really in a way that the collard greens is just about warming them up.
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Okay. So the chickpeas usually go in for a little while by themselves,
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and then the collard greens are at the end. Okay.
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So we have four cans of collard, excuse me, of chickpeas and two cans of collards.
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Yes, that seems to be the ratio that's worked best for our family so far.
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And I'm going to take a look at our steaks here.
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Ooh, that looks nice. Nice.
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As everybody can guess. You know, growing up, both my parents cooked everything to well done.
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Fork chops, chicken, beef. And I always, I think that that might have been from
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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.