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== Stan Bowman Absolutely Deserving Of Extension From Chicago B ==

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Bowman joins three key pieces of the Hawks that he has already worked to extend this summer. Head coach?Joel Quenneville?received an extension earlier in the offseason, while?Corey Crawford?and?Niklas Hjalmarsson?also received long-term deals, each within the last couple of weeks.

There s no doubt that Bowman has earned his place in this organization, and has proven to be among the very best general managers in the game, when it comes to evaluating talent. There were questions about whether or not he could successfully replicate the success in building a roster that?Dale Tallon?had, as that first Stanley Cup team wasn t a Bowman built product.

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== Watchdog Update 0 ==

<html>For the second time since July, Wisconsin lawmakers on both sides of the aisle are scrambling for solutions to plug holes in the state's public assistance programs and promising action to shore up oversight to better prevent fraud.

State Sen. Glenn Grothman (R-West Bend) said this week he is drafting legislation that would resurrect asset testing to determine who qualifies for aid and that would drop income eligibility for food benefits back to the level set by federal guidelines.

In 2004, Wisconsin raised income eligibility from 130% of the federal poverty level to 200%, one of only nine states to open the door to a broader population. Under that change, income eligibility for a family of four jumped from $29,976 to $46,100.

Grothman said the explosion in the taxpayer-supported food program is creating a moral crisis as people believe they have a right to live off the government. 

 I have no problem helping people who are temporarily facing tough straits,[http://reverselogistics.in/news-sep-16.asp <em>cheap basketball jersey</em>], he said. But that should not include a sixth of all Wisconsinites. 

The call for changes follows a  that exposed how federal incentives to boost enrollment in food and medical assistance programs have led to pressure on front-line workers to issue benefits even when they suspect people might not be eligible.

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Front-end verification, a process meant to add scrutiny to the the approval process when applications are questionable, is seldom used. Workers told the Journal Sentinel the problem is compounded by a lack of ability to recover funds from those who cheat the system not because those who've defrauded the system don't have the money, but because regulators don't have adequate tools to pursue it.

In July,  exposed widespread failures by state and local regulators to verify actual income when applicants for public assistance report they are self-employed or have no income. That  by Democrats and Republicans.

Said Grothman: The fact that there is fraud should be obvious. 

Wisconsin received $33 million the highest bonus in the country in 2011 for streamlining the application process and increasing the number of children enrolled in medical assistance programs. The state got the fourth largest bonus in the nation for similar efforts last year. Bonuses relating to the food assistance program topped $4 million over the last couple of years.

U.S. Rep. Gwen Moore (D-Wis.) said Tuesday that bonus incentives are always problematic. She recalls millions spent in the late 1990s encouraging front-line workers to deny benefits to people.

 There were front-line workers whose job it was to turn people around at the door, Moore said. The incentive ought to be to get it right, not to enroll people who are ineligible or to hold people up, but to get it right. 

She said supervisors encouraging workers to process applications for people in prison or dead people should be fired and criminally charged.

State Rep. Jon Richards (D-Milwaukee) said lawmakers need to look for additional ways to encourage workers overseeing public assistance programs to report fraud.

 We need to listen to the front-line workers, he said. They are the people who really see what's happening out there. We need to make sure we have a free and open environment to report fraud. 

At the same time, he said, lawmakers need to be careful not to impede help for the vast majority who truly need it.

 When the Legislature responds to issues like this, we tend to go overboard, Richards said. We need to be cautious about going too far, and attack the problem in a meaningful but methodical way. 

State lawmakers passed a whistleblower protection law in 2010 after a  uncovered government workers being harassed and punished for reporting suspected fraud.

It is difficult to know how effective that law has been. Workers told the Journal Sentinel in recent weeks that supervisors make it clear to them that they risk losing their jobs if they deny benefits to people who later turn out to be eligible.

State Sen. Alberta Darling (R-River Hills) is working on a number of proposals aimed at curtailing fraud in public assistance programs. One, pushed by county fraud workers across the state, would give regulators the ability to file liens and administrative levies to recover money from people who receive food and medical benefits improperly.

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Gov. Scott Walker and top officials at the Department of Health Services have declined the Journal Sentinel's repeated requests for interviews regarding the state's shortcomings in overseeing public assistance programs. Darling has said she and other lawmakers are working with Walker on ways to beef up fraud protection.

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== Monica Martinez defeats Suffolk Legis. Rick Montano ==

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 Montano conceded but vowed to campaign as the Working Families candidate. We leave with our heads held high, he said, adding: It's been a great ride. Temporarily, we are off the roller coaster but you never know. 

 Martinez acknowledged the pair will face off again in November. There's still a lot of work to do, still another election, she said.

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 Islip Democrats funneled more than $40,000 into Martinez's campaign, much of it money the town party got from Bellone's campaign as well as the Suffolk and Babylon Democratic committees.

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  There was a lot of money spent on this campaign, he said, calling some of the campaign literature scurrilous. 

 In other Suffolk legislative primaries:

 13th District: Republican challenger Rob Trotta, a Suffolk police detective and Kings Park civic leader, defeated party designee Paul Hennings and labor leader Mario Mattera. Trotta had argued the district needs a full-time legislator and promised to retire as a police office if he won.

 8th District: Democrat William Lindsay III, namesake son of the county legislature's ailing and term-limited presiding officer who was looking to succeed his father, edged challenger Anthony Gralto of Sayville in unofficial returns on the Working Families line. Two years ago, that ballot line was worth 4.24 percent of the vote.

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== America's Dairyland finding new markets with Hispanic cheese ==

<html>Twenty years ago, when Wisconsin first started tracking its Hispanic cheese production, cheesemakers in the state were turning out a modest 9 million pounds.

That number has increased dramatically every year since. According to the Wisconsin Milk Marketing Board, in 2012 the state produced 65.6 million pounds.

Led by basic queso fresco and queso blanco, a list of 18 varieties of Hispanic cheese is now tracked by the Wisconsin Milk Marketing Board.

Mainstream grocery stores across Wisconsin are stocking and selling a much wider array of Hispanic cheeses, among them queso de freir, panela queso blanco, queso quesadilla, enchilado, queso fresco, queso de papa and cotija, according to Dairy Management Inc., a promotion board.

 In southwest Wisconsin, some factories have made it their exclusive market, observed John Umhoefer, executive director of the Wisconsin Cheese Makers Association. Rather than have it be a modified American-style cheese, these are cheeses made first and foremost as Hispanic styles. That's been an evolution in the market. 

Out in Monroe, Bill Hoesly sees the growth as new-product manager for Wisconsin Cheese Group, which distributes varieties under the El Viajero label. Back when we started, you'd make maybe one vat once in a while, he said. Now we're full production about 24 hours a day six days a week. 

Demand for authentic Hispanic cheeses has risen along with increased sophistication about Hispanic cuisines. But consumers and cheesemakers alike have much to learn.

 There's a curiosity there, but people don't understand all the recipes and cheese uses, said Hoesly, who has 30 years of experiences as a licensed cheesemaker. Quite often when you mention you're in a company making Hispanic cheese, people think it's hot, spicy cheese and it is the opposite. It's a fresh, clean dairy flavor used to complement the spices in recipes. 

Helping to educate cheesemakers about Hispanic cheeses is the University of Wisconsin Center for Dairy Research's Luis Jimenez-Maroto, a native of Mexico City.

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[http://www.jhftec.gov.cn/Review.asp?NewsID=8802 <sup>Sports Illustrated quotes taken out of context, claims Oklahoma State QB</sup>], Jimenez-Maroto said. Yet the same cheese has subtle differences if made in the south, north or central part of Mexico.

 In Latin America, as far as I know, there isn't a clear definition of what these cheeses should be. Whereas in the U.S., cheddar is clearly defined. 

When teaching classes, Jimenez-Maroto starts with parameters for three basic styles of Hispanic and Latin American cheeses (the terms are interchangeable).

Fresh cheeses comprise the largest category. These are the non-melting cheeses: queso fresco, queso blanco, enchilado, para freir and panela.

Second most popular are the melting cheeses, which include Oaxaca and queso quesadilla. Additionally, Queso Chihuaha is a melting cheese. Home cooks may associate the name with traditional melting cheeses from that region of Mexico; however, Chicago's V V Supremo Foods holds a registered trademark on the brand and is the only producer that can officially use the name.

Dry, hard and crumbling cheeses comprise the third category and include cotija, queso seco, cincho and queso duro.

You likely won't find stores selling these on cheese trays for party snacking. Traditional Hispanic cheeses are used for cooking. Look for them added as toppings and garnish on soups, salads and main courses, served with tortillas or in peppers and other dishes as a stuffing.

Lack of knowledge about traditional Hispanic cheeses is understandable, said Gilberto Villasenor II, general manager for V V Supremo Foods. While independent markets such as El Rey have sold them for many years, availability and interest from the general public is relatively recent. V V Supremo partnered with master cheesemaker Jim Meives to distribute cheeses for Chula Vista Cheese in Browntown.

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For example: Our asadero is a true asadero, which is a grilling cheese, Villasenor said. You don't need any butter or oil, you just throw it on a skillet (over) medium heat and the dairy notes come up really nicely. 

As awareness grows, Hispanic and Latin American cheeses are also getting notice in competitions. In 2012, Wisconsin State Fair added a Latin American Cheese category and received seven entries. This year there were 13 entries.

This year's American Cheese Society competition drew 26 entries in three categories of Hispanic and Portuguese-style cheeses.

Among the award winners made here is GranQueso, produced by Emmi Roth USA in Monroe, a cow's-milk, Manchego-style, spice-rubbed variety of Spanish and Portugese inspiration. GranQueso has won top honors from the American Cheese Society every year since 2004. Used grated or shredded atop dishes, this aged cheese is also a good slicing favorite.

Several state cheesemakers have specialized in artisan and small-batch production of Hispanic cheeses. Among them are Clock Shadow Creamery in Milwaukee and Cesar Luis of Cesar's Cheese in Columbus.

 Before we ever opened Clock Shadow Creamery, we did a survey of cheese in this location, said Bob Wills, who took his decades of experience running Cedar Grove Cheese in Plain and opened Milwaukee's only cheese factory in 2012. We looked at what things might be needed or missing here.

 The challenge with Hispanic cheeses is there are so many varieties and lots of options, he added. People's experiences determine what they expect, and that probably has to do with what they were having at home. That can range from one region in Mexico to all over Latin America. Then there are different names for some of the same cheeses. 

Right now Clock Shadow makes queso quesadilla. Wills wants to make queso fresco and then asadero. They have also produced requeson, a ricotta-like cheese, and may consider making it again in the future.

 Of the varieties out there, Cesar's Cheese is outstanding, Wills said. I would never try to replicate that. It is one of the cheeses we carry in the shop. 

Steve Ehlers, co-owner of Larry's Market, sees growing interest in the handcrafted approach taken by Luis.

 He's one of the few that really puts his personality on the cheese, Ehlers said. There's so much hand labor. When you look at most string cheese, it is extruded. Theirs is hand-stretched 'pasta filata' style. When you pull his string cheese apart,[http://nuggetventures.com/nfl-jerseys.html <em>where to buy nfl jerseys</em>], you see all the filaments. When you pull commercial string cheese apart, you don't see that. 

Luis,[http://nuggetventures.com/nfl-jerseys.html where to buy cheap nfl jerseys], who grew up watching his grandmother hand-pull cheese in Oaxaca, Mexico, got his cheesemaker's license in 2008. Initially, he made cheese part time while working other jobs. Today, he's handcrafting cheese full time with his wife, Heydi, and their two children, using milk from Sassy Cow Creamery in Columbus.

Initially he thought he'd sell to Latin American supermarkets, but made his first sale to Larry's Market in Brown Deer. Madison's Willy Street Co-op and Outpost Natural Foods are among his biggest customers.

 We make our queso fresco by hand without any fillers,' Luis said. We don't use any growth hormones in our milk. I understand that when I get into machines and starting to do a lot of cheese, I lose the quality. I have more cheese available, but I don't have the same quality. 

While he's mastered queso fresco and Oaxaca string cheese, his latest creation is an aged Manchego-style cheese he named La Pinta.

 I sampled it at Willy Street Co-Op and they called me to say people wanted more. I'm excited, but I sell it at three months because I don't have room to age for a year or two. I'm not finished yet. This is a project. My inspiration is from Spain, Mexico and the United States put together. 

The growth in Hispanic cheese production was a natural for America's Dairyland.

 Ten to 15 years ago, some of the larger companies out of Chicago decided that Wisconsin would be a good place to make some (Hispanic) cheeses, said Olivia Villareal, of the family-owned Supermercado El Rey, which marks its 35th anniversary this month.

 Chula Vista is one that comes to mind. They produce some of the highest-quality Mexican cheeses that we've ever had in the store, and in my own house those are the only ones I use. The quality of the milk here in Wisconsin is just superb. 

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Recipes
Olivia Villareal, of Supermercado El Rey provided this recipe using one of her favorite Mexican-style cheeses. Rancherito from V V Supremo is the specific (trademarked) brand-name cheese she uses, and it is available at the family's stores. Ranchero and queso fresco are other options for crumbling cheese that will work well.

El Rey Cactus Salad Tostadas<br>
Makes 6 servings
1 can (26 ounces) tender cactus (sliced)
1 can (7 ounces) green pickled sliced jalape o peppers
 cup onion, chopped
1 cup tomatoes, diced plus additional for garnish (optional)
 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon crushed dried oregano
1 package Rancherito cheese or queso fresco (Mexican-style farmers cheese) (4.4 to 5 ounces)
6 tostada shells
&nbsp;

Drain and rinse cactus under running water until you have washed all the stickiness off the leaves. Add the juice of the pickled peppers, onion, tomatoes, cilantro, lime juice and oregano. Stir gently. Crumble half the cheese into the salad and stir gently. Marinate in refrigerator at least 1 hour.

Place the tostadas on a platter and spoon salad to fill each tostada. Crumble remaining cheese on top, add pickled peppers and, if desired, additional tomatoes for garnish.

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This recipe from the Wisconsin Milk Marketing Board comes together quickly, pairing a simple roasted salsa with queso blanco. In a pinch for time, you could easily top the queso blanco with prepared salsa of your choice.

Queso Blanco with Roasted Tomato Sauce<br>
Makes 3 servings
1 can (14.5 ounce) diced fire-roasted tomatoes
2 unpeeled garlic cloves
1 jalape o pepper
Salt to taste
1 teaspoon dried Mexico oregano
tablespoons olive oil
1 package (12 ounces) queso blanco, cut into 3 equal slices
Tortillas or tortilla chips, if desired
&nbsp;

Place tomatoes in bowl of a food processor or beaker of a blender.

Heat a heavy skillet, such as cast-iron, until very hot. Place garlic cloves and jalape o in skillet. Grill until skin of both garlic and jalape o turns black in places, turning as necessary. Peel the garlic and chop roughly. Add to tomatoes in food processor. Wearing gloves, cut the jalape o in half,[http://reverselogistics.in/news-sep-16.asp cheap baseball jersey], stem and seed (carefully avoiding touching jalape o seeds with bare hands). Roughly chop half the jalape o. Add to tomatoes and blend briefly; mixture should be chunky, not soupy. Taste for salt, adding if necessary. Add additional chopped reserved jalape o if a hotter flavor is desired. Stir in oregano.

Heat olive oil in a medium skillet until hot. Add the tomato sauce, which may spatter. Stir and cook at a low boil about 5 minutes, until mixture thickens and reduces slightly. Keep warm.

Heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese slices until golden brown on all sides, 5 to 6 minutes. Transfer the slices to serving plates. Top with warm tomato sauce on each slice. If desired, serve with tortillas or tortilla chips.

-----

Marcela Valladolid writes of the rewards of homemade cheese and offers her recipe for queso fresco in her cookbook, Mexican Made Easy (Clarkson Potter, 2011) a companion to her Food Network program. Using whole milk that is not ultra-pasteurized is key. She serves this spread on warm corn tortillas or with crackers.

Homemade Queso Fresco with Jalapeno and Cilantro<br>
Makes about 10 ounces
 gallon organic whole milk, not ultrapasteurized
 cup white vinegar
2 teaspoons kosher salt
2 jalape o chiles, stemmed, seeded and finely chopped
 cup chopped fresh cilantro
&nbsp;

Line a colander with cheesecloth, then place over an empty pot. Set aside.

Pour the milk into a large saucepan. Heat over medium-low heat until milk starts to simmer and a thermometer inserted into it registers a temperature of 195 degrees, about 10 minutes. Turn off heat.

Pour vinegar into milk, stirring constantly. Milk curds will start to separate and mixture will begin to look grainy and separate.

Pour mixture into colander and let it drain over an empty pot until curds look drier, about 1 hour. Mix in salt, jalape o and cilantro. Wrap cheesecloth over top of cheese, weight down with a clean heavy pot or bowl and refrigerate overnight.

Cheese will be firm. Transfer cheese to an airtight container and discard the cheesecloth. Keep refrigerated up to 2 days.

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Inspired by a classic recipe from Rick Bayless's Mexican Everyday (2005), this tortilla soup can be made vegetarian by using vegetable broth and leaving out the chicken. It gets an extra dimension of creamy flavor with the addition of shredded cheeses.

Tortilla Soup<br>
Makes 6 servings
2 tablespoons olive oil
1 medium white onion, sliced inch thick
3 garlic cloves, peeled
1 can (15 ounces) diced fire-roasted tomatoes in juice
2 quarts chicken broth
1 large sprig epazote (optional)
 teaspoon ancho chile powder
Salt to taste
4 boneless, skinless chicken breasts, cut into -inch cubes
1 large ripe avocado, cut into -inch cubes
1 cups shredded quesadilla, asadero or Monterey jack cheese
2 to 3 cups tortilla chips, broken into bite-size pieces
1 large lime, cut into wedges
&nbsp;

Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to a blender. Set pan aside (you will use it again) and process onions and garlic until smooth. Add tomatoes to blender and pulse briefly.

Return pan to medium-high heat. When it is hot, add the puree and stir until thickened to the consistency of tomato paste, about 6 minutes. Add broth and epazote, if using. Reduce heat to medium-low and simmer 15 minutes. Taste and season with salt.

Add chicken to simmering broth. Divide the avocado, shredded cheese and broken tortilla chips among serving bowls.

When chicken is cooked through, after about 5 minutes, ladle the soup into the bowls. Squeeze a wedge of lime in each bowl, if desired.

-----

V V Supremo, which distributes Mexican-style cheeses from Wisconsin's Chula Vista, puts a twist on an American classic.  and others from V V Supremo being prepared.

Macaroni and Cheese<br>
Makes 10 to 12 servings
1 package elbow macaroni (16 ounces)
2 containers (15 ounces each) crema or sour cream
7 cups shredded Queso Chihuahua or queso quesadilla (divided)
3 tablespoons Dijon mustard
1 teaspoon salt
5 tablespoons unsalted butter
3 cloves garlic, chopped
1 cup bread crumbs
 cup V V Supremo Sierra Cotija cheese or grated cotija cheese
&nbsp;

Preheat oven to 400 degrees.

Bring a large pot of water to a boil. Add macaroni and cook until slightly underdone. Drain pasta and rinse with cold water.

Place cream in a saucepan over medium heat. Add 2 cups shredded cheese and whisk until fully melted. By handful, add 4 cups of remaining shredded cheese and whisk until fully incorporated. Add mustard and salt, and whisk until blended.

In a nonstick skillet, heat butter over medium heat. Add garlic and cook until softened, about 3 minutes. Strain garlic to remove from butter if desired. Return butter to skillet. Add bread crumbs to skillet and toast over medium heat until browned. Add cotija cheese and cook 4 minutes, stirring constantly.

Place pasta in a large ovenproof casserole. Pour in cheese sauce and mix well. Sprinkle remaining cup of shredded cheese over the top. Bake in preheated oven 20 minutes. Remove from oven and sprinkle with bread crumbs. Return to oven and bake 3 to 5 minutes. Remove from oven. Serve immediately.</html>