inMagazine Spring 2015

in Magazine Community | Life | Family

Spring 2015

15

BIRDS

TO WATCH

VINTAGE BEMIDJI POSTCARDS WILL

TAKE YOU BACK TO THE 50s, 60s AND 70s.

Tear-out

GRILLING RECIPES

s p i t 5FOR EARLY

GARDENING

E E R F

inMagazine A BEMIDJI PIONEER PUBLICATION

1320 Neilson Ave. SE Bemidji, MN 56601 218-333-9200

Staff Editor Bethany Wesley Creative Director Abby Randall Design Lead Deborah Bradseth

Consulting Committee Designer Advertising Reporter Designer Circulation Business Reporter

Mollie Burlingame Orianah Fast Jillian Gandsey Chris Johnson Amanda Reed Larisa Severson Maggi Stivers

Administration Publisher Editor Advertising Director Business Manager Circulation Manager Customer Service Supervisor

Dennis Doeden Matt Cory John Svingen Tammie Brooks Tim Webb Eve Rongstad

To Advertise 218-333-9200 inmagazine@bemidjipioneer.com

Questions and Feedback Email inMagazine at inmagazine@bemidjipioneer.com Volume 2, Issue 2

Copyright © 2015 Bemidji Pioneer inMagazine

All rights reserved. Although some parts of this publication may be reproduced and reprinted, we require that prior permission be obtained.

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Spring 2015

Cover photo by Monte Draper Above photo submitted

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Visit www.bemidjipioneer.com, then click on inMagazine near the bottom of the page.

28

31 20

inside Spring 2015

Features 10 Pictures from the past

8

Jim Aakhus has amassed a collection of hundreds of vintage Bemidji postcards.

16

Greenhouses

20 34

Grilling

In this issue

Two Bemidji greenhouses get an early jump on the springtime planting season.

Larisa Severson shares her favorite grilling recipes.

Tough circumstances

Experts offer tips on what to say and do when a friend is going through difficult times.

14

06 08 14 15

Bird-watching

24 26 28 31 38

Desserts

Glazed and Amused Chattin’ with Dennis All about maple syruping

Easter baskets in shape in style Where is it?

16 Spring 2015

inMagazine | 5

BIRDWATCHING

FUN FAC T

AMERICAN ROBIN The American robin is found almost everywhere in North America. A common misconception is that all robins migrate south for the winter. However, some spend winter as far north as Canada!

BACK YA RD T IP S

They often come to bird feeders for seeds, but they also enjoy fruit.

Information mostly found at www.allaboutbirds.org.

RED-WINGED BLACKBIRD FUN FAC T

SPOT EARLY MARCH

Every spring birds start to flock back to Minnesota for breeding season and some arrive sooner than others.

We decided to share with you some of the more popular returning birds along with a fun fact, backyard tips and when to start looking for them.

Glossy-black males have scarlet-and-yellow shoulder patches they can puff up or hide depending on how confident they feel.

BACK YA RD T IP S

They enjoy mixed grains and seeds, especially on the ground as that’s where they prefer to feed.

SPOT IN MID MARCH

SPOT EARLY MAY

FUN FAC T

RUBY-THROATED HUMMINGBIRD When leaving and returning the ruby-throated hummingbird often flys over the vast Gulf of Mexio, a nonstop journey that takes about 18 hours.

BACK YA RD T IP S

Plant tubular flowers or set up a hummingbird feeder. Mix one-quarter cup of table sugar per cup of water.

Food coloring is unnecessary. Change the liquid out often.

FUN FAC T

FUN FAC T

GRAY CATBIRD The gray catbirds are relatives of mockingbirds and thrashers, and they share that group’s vocal abilities, allowing them to copy sounds to make their own.

BACK YA RD T IP S

Plant shrubs in areas of your yard near young deciduous trees. You can also plant native fruit-bearing trees.

6 | inMagazine

Spring 2015

OSPREY

An osprey may log more than 160,000 migration miles during its 15- to 20-year lifetime. One osprey flew 2,700 miles in 13 days, from Martha’s Vineyard, Mass. to French Guianna, South America.

BACK YA RD T IP S

SPOT EARLY MAY

SPOT EARLY APRIL

Consider putting up a nest platform to attract a breeding pair. However, make sure to put it up well before breeding season.

FUN FAC T

BALTIMORE ORIOLE Balimore orioles are often heard, with their rich, whistling song, more than they are seen as they feed in high trees.

BACK YA RD T IP S SPOT EARLY MAY

Cut oranges in half and hang them from trees or purchase an oriole feeder.

Can also plant bright fruit and nectarbearing flowers, like raspberries, crab apples and trumpet vines.

YELLOW-RUMPED WARBLER

The male attracts a female with his nest cavity. He brings material to the hole, goes in and out, and waves his wings while perched above it. That’s pretty much his contribution to nest building.

BACK YA RD T IP S

FUN FAC T

FUN FAC T

EASTERN BLUEBIRD

Consider putting up a nest box to attract a breeding pair. They may also come to bird feeders.

SPOT LATE MARCH

The yellow-rumped warbler is the only warbler able to digest waxes found in bayberries and wax myrtles.

BACK YA RD T IP S

Try putting out sunflower seeds, raisins, suet, and peanut butter. They will sometimes come to a bird feeder.

SPOT LATE MARCH

Watch for these 5 other common birds: HOUSE WREN - SPOT MID APRIL PURPLE MARTIN - SPOT MID APRIL RING-BILLED GULL - SPOT EARLY APRIL WOOD THRUSH - SPOT LATE APRIL WOOD DUCK - SPOT LATE MARCH

SPOT MID MARCH

GREAT BLUE HERON FUN FAC T

FUN FAC T

COMMON LOON Loons only go ashore to mate and incubate eggs. Their legs are placed far back on their bodies, allowing efficient swimming but only awkward movement on land.

BACK YA RD T IP S

If you live near a large pond or a lake, you might get to enjoy these birds almost daily. Otherwise, they probably won’t be in your yard.

Despite their impressive size, great blue herons only weigh 5 to 6 pounds thanks in part to their hollow bones - a feature all birds share.

BACK YA RD T IP S

SPOT EARY APRIL

Although it’s unlikely you’ll spot them in your backyard, they may pay you an unwelcome visit if your yard has a fish pond.

Spring 2015

inMagazine | 7

Left behind

treasures

Photography by

Maggi Stivers

Glazed and Amused, a paint-your-own ceramic studio in downtown Bemidji, typically glazes and prepares your painted creation to bring home within a week of your visit.

But, there are some creations that are still wrapped in tissue paper, sitting in a brown paper bag as they wait for their owners to come pick them up.

After 90 days of waiting, Sandy Henson, owner of Glazed and Amused, will attempt to call the owner with a final reminder to pick up their creation.

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Henson stores the unclaimed items together in a cardboard box and once she has obtained enough she will donate them to a variety of different places.

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inMagazine | 9

PIC TU R E S F ROM TH E PA ST

by Maggi Stivers staff writer Photography by Monte Draper

Jim Aakhus grew up in Bemidji but had to move away before his senior year of high school. While he went on to live in different places for 40 years, he found a way to stay connected to the place he considers his

10 | inMagazine

Spring 2015

hometown: vintage postcards.

About a decade ago, Aakhus began searching for vintage Bemidji postcards, those that featured pictures of the town the way he remembered it.

 Aakhus had heard rumors of “Bemidji stuff” being sold on eBay so that’s where he began.

Aakhus at first was able to find some postcards there, but he quickly realized the same versions were being sold by different sellers.

“I bought a few on eBay because I didn’t have them and then, from being an antique guy, I went to antique flea markets,” he said.

Vintage postcard dealers at these events would have for sale postcards from all over the United States and the world.

“I would go to the Minnesota section and then they usually have them (alphabetized) by the first letter of the city, so I would go to ‘B,’” Aakhus explained.





Aakhus moved with his family to Bemidji in 1963, when he was in first grade and attended J.W. Smith Elementary School.

His family stayed in Bemidji until the summer before his senior year when they moved to Fergus Falls. His mom agreed to let Aakhus stay in Bemidji for that school year as long as he found a place to stay, which he did.

“But two weeks before school started, my senior year, I started to miss my brothers so I moved to Fergus,” he said.

After retiring in June, Aakhus moved back to Bemidji, buying the family cabin in Lavinia that his grandparents had purchased in 1948.

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inMagazine | 11

Most of the postcards he’s purchased over the years have cost between 50 cents and $5, but Aakhus once spent around $25 on a single postcard that alluded to a favorite memory.

“There was a little grocery store near Lavinia, where the cabin is, and as a little boy I used to go to that store; it’s gone now,” he said.

While Aakhus was hunting for postcards, after he’d collected around 20, he started to have a hard time remembering which postcards he had.

“I haven’t looked in probably three years because I think I have all the ones (that exist),” he said, “I have many doubles so I just gave those away to people.”

12 | inMagazine

Spring 2015

Recently with the help of his sister, Aakhus started posting pictures of his postcards on the “You might be from Bemidji, MN….” Facebook page.

“Just by posting them on Facebook is how I did my research,” he said. “Some of these postcards have (posted online) brought about 150 responses.”

He now has hundreds of postcards.

Most are from the 1950s, 1960s and 1970s and those are the ones that he will show to people, but he also has several around the early 1900s.

His favorite part of collecting them was the hunt, but also “the memories that they inspire.”

“I’m a believer (in) staying connected with the past, not living in the past but staying connected to it because it is part of who we are,” he said.

·

Spring 2015

inMagazine | 13

Chattin’ with Dennis

by

Dennis Doeden publisher

Bob Montebello is retired. It just doesn’t seem like it.

The 88-year-old former Bemidji State University professor and baseball coach leads a busy life, much of it outdoors.

He enjoys fishing, cross-country skiing, gardening and yard work at home and at his church, and just being outside.

Bob is one of the area’s most prolific harvesters of maple syrup. He started almost 30 years ago, working with the late Earle Dickinson in the forests around Buena Vista Ski Area. These days, Les Pederson is Bob’s main partner. They have had other helpers along the way, always sharing the jars of their labor.

And there’s plenty of labor, from tapping the trees to collecting sap to boiling it down in the sugar shack to finishing it back at the house. Then washing all the buckets so they’re ready for next year.

We wanted to know more about Bob’s springtime hobby. in: What do you like most about syruping?

BM: It’s just another way to get out in the woods, and when the spring is breaking and it’s really nice kind of weather, it’s beautiful to be out in the woods then, no bugs, and you’re kind of a farmer in the sense that you’re collecting something that is usable. I know our family really likes to have the pure maple syrup. It’s just an 14 | inMagazine

Spring 2015

adventure. I was always interested in doing something new. We use it as gifts for our friends and family, and church. We donate it to the church for their bake sales. I never have enough of it. in: Any advice for someone who wants to get into it?

BM: Maple syruping is very labor intensive. It involves a couple of months of very labor-intensive work. So it’s fun as well as work.

You need to be someone who wants to get out and be dirty, get muddy at times. Walk in snow up to your hips, carry buckets of sap, which are not light once they get halfway full. But it’s so rewarding.

I always get a kick out of the grandkids because they refuse to use any other kind of syrup. They want Grandpa’s syrup. in: Just like fishing, you’re not always successful, right?

BM: It can be very frustrating when you only have maybe one week out of the whole season where the sap flows well and you gain some sap to boil down. The last few years have been kind of frustrating. You start out with great anticipation in the middle of March and hoping the tap will run. Then you get some cold weather and the trees just shut down. Then you might get a couple of nice days and they start running again and boy you’re really picking up sap and you’re working like heck to get what is available. Then it will shut down again. If it gets too warm and the trees start budding out, you’ve got to quit. in: Most important question: Pancakes or waffles?

BM: Oh, both. It’s all about the syrup.

ALL ABOUT

Sugar maples are generally believed to make the best maple syrup because their sap is sweetest.

MAPLE SYRUPING 1

Insert spile: Drill a hole in the trunk of a large maple tree at a slightly upward angle and pound a short, hollow tube — called a spile — into the hole.

2

3

Boil the sap: After collecting the watery sap, put it over a fire (or outdoor propane burner) to boil. As the water boils away, the remaining liquid becomes sweeter as the sugar becomes more concentrated.

Three to four gallons of sap should be boiled down to two quarts, which could take three to six hours.

5

Collect the sap: Hang a jug or bucket from the spile to collect the sap as it drips. A large tree can produce several gallons of sap per day when the weather is right. At first you might not get much sap and that’s OK. Collect the sap each day, pour it into another clean jug or bucket, and store it in a cold place until you have at least three gallons.

4

Strain the sap: Strain the boiled sap through a strainer lined with clean, cotton fabric into a heavy one-gallon pot.

Test the boiled sap: Continue boiling your partially cooked sap on the kitchen stove.

When the sap has cooked down to about two cups, it’s nearly ready.

When small bubbles cover the surface and begin to foam, carefully dip a cool metal spatula or large spoon into the syrup and hold it over a plate and watch it drip. The syrup will drip off quickly at first, but the last bit should slide off in a small sheet — this is called aproning. If your syrup doesn’t apron, keep cooking and test it again in a few minutes.

6

Store your syrup: Pour the hot syrup into a clean canning jar and cover it with a clean lid. When the jar is cool, store it in the refrigerator.

Information courtesy of the Minnesota Conservation Volunteer Photography courtesy of the Minnesota Department of Natural Resources

Spring 2015

inMagazine | 15

Signs of life

Greenhouses preparing for springtime sales

by Jillian Gandsey staff writer Photography by Jillian Gandsey

“It’s kind of like Christmas. We’ll start real heavily in March and be done by June.”

Chad Museus, Nature’s Edge Garden Center

16 | inMagazine

Spring 2015

The first day of spring is March 20, but most of us in northern Minnesota know not to expect anything spring-like for at least another month.

However, greenhouses and garden centers see greenery before the rest of us do as they begin their planting in early February. Flowers and plants of all shapes and sizes begin to sprout in about the middle of the month.

At Nature’s Edge Garden Center in Bemidji, Tyler Olsen and Chad Museus have built what they call a “makeshift seeding chamber” for their seedlings to begin their first chapter of life. Then, in the beginning of March, the two will heat their main greenhouse and move the plants under actual sunlight, rather than heat lamps, to grow.

The seedlings start in a chamber that’s inside where their retail selection of garden items is during the spring and summer months. Another chamber is also located in their greenhouse for another batch of seedlings to be planted in.

“I think it’s funny just seeing them in here and then you put them in there for a couple days -- they come to life,” Tyler said.

Tyler is in charge of the seeding at Nature’s Edge and

in the chamber he grows 400 to 500 plants, including wave petunias, pansies, dahlias, celosia flowers, coleus, different grasses and much more.

“We work so hard for literally six weeks of season,” Chad said. “I mean it’s kind of like Christmas. We’ll start real heavily in March and be done by June.”

The peak busy season for the garden center is usually from Mother’s Day, which is on May 10 this year, to Memorial Day, May 25, according to Chad and Tyler, who also said that the weather is a huge factor.

“We had a Saturday before Mother’s Day a few years ago, and it was sunny and beautiful and we were so busy and then it started to snow at about 3 o’clock and I think we had about two customers from 3 to 8 p.m.,” Chad said. “It’s all weather.”

Nature’s Edge Garden Center is located at 51676 U.S. Highway 71, just south of Bemidji and just six miles down the road is Country Greenhouse, at 49274 U.S. Highway 71.

The two businesses are close in location and cordial in relationship. Nature’s Edge has been open and growing since 2007 and Country Greenhouse has been operating for nearly 25 years on 22 acres of land.

In the middle of April, Country Greenhouse plants several thousand trees, including about 1,000 that are fruit trees.

“Mostly apples but it’s crab apples, plums, cherries, apricots, pears, but apples is the biggest,” said Dwayne Totzauer, owner. “Everybody loves apples.”

Spring 2015

inMagazine | 17

Coleus Wave petunias

“It’s fun to work with all of the other greenhouses,” said Dwayne Totzauer, owner of Country Greenhouse. “I like working with the guys up the road. I appreciate being able to have them to send people to and they send people to us.”

Dwayne said that a lot of the work his employees do happens in the middle of April when they plant several thousand trees, about 1,000 of those are fruit trees.

“Mostly apples but it’s crab apples, plums, cherries, apricots, pears, but apples is the biggest,” Dwayne said.

“Everybody loves apples.”

·

Pansies Dahlias

18 | inMagazine

Spring 2015

Celosia

5 tips

for an early start at home

Greenhouse employees aren’t the only ones who can prepare early to get ready for the planting season. Here, Cathy Peck, a Beltrami County Master Gardener, offers five tips for what area residents can do at home to get ready for the coming planting season.

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inMagazine | 19

springtime

grilling

by Maggi Stivers staff writer Photography by Jillian Gandsey and Maggi Stivers

W

ith each snowfall, after clearing the driveway and vehicles, the Seversons also clean off their grill. No matter what the season is, the family often uses the grill to prepare dinner, although as the snow starts to melt each spring, Larisa and Jon do find themselves grilling dinner more often.

In these pages, Larisa shows us three main dishes that she and Jon prepared with their grill. While grilling is typically a quick method for cooking meat, it can involve a fair amount of preparation. Two recipes that follow here — the Grilled Teriyaki Beef Kabobs and the Marinated Chicken Breasts — require an overnight in the fridge to marinate properly.

Each main meat dish that Larisa prepared has a story to go along with it. Larisa’s father used to make teriyaki beef kabobs and she follows similar steps. With each skewer, she always starts with a pepper and is sure to end with the same color. She also maintains a pattern of 20 | inMagazine

Spring 2015

alternating between the meat and vegetable.

There’s nothing too fancy about the chicken breasts, a staple in the grilling world, but it happens to be a favorite meal of Larisa’s son, Alex.

While the cheeseburger that Larisa made only has a few ingredients, they combine to make a delicious burger, and once she adds the bacon jam, the whole dish comes together. Bacon jam is something that Larisa was inspired to make at home after visiting a local restaurant.

She looked up several different recipes at home but was not inspired. Knowing what she wanted it to taste like, she tried a few different recipes until achieving the taste she wanted.

Potatoes, along with pasta, make a great side for a grilled entree. Potatoes can even be made on the grill.

Sometimes they can take longer than the meal, though, so it can be an easy step to prepare the potatoes first and let them get a head start while you prepare the meat.

Spring 2015

inMagazine | 21

inMagazine

inMagazine

Beef Kabobs

Grilled Teriyaki

Cheesy Potatoes

with Crunchy Topping

inMagazine

and Onion Packages

Grilled Potato

inMagazine

with Bacon Jam

Cheeseburgers

Ingredients 4 medium to large russet potatoes, sliced 1 medium onion, sliced 1/2 t. garlic salt

Directions Preheat the grill to medium heat.

4 T. butter

1 t. black pepper

1/2 t. seasoning salt

2 to 3 t. Worcestershire sauce

1 t. onion flakes

1 to 2 lbs 80/20 ground beef

Cheeseburgers:

2 T. maple syrup

1 medium onion

1 lb. bacon

Bacon Jam:

Ingredients

olive oil

2 t. Heinz 57 sauce

2 lbs. boneless top round steak

2 large onions

2 yellow bell peppers

Ingredients 1 32-oz bag frozen southern style potatoes 2 10.5-oz cans cream of chicken soup 2 c. shredded Colby Jack cheese 1 12-oz tub of Top the Tater (or sour cream)

3 c. cornflake crumbs

2 T. onion flakes

2 t. garlic salt

For the topping, melt the stick of butter and add the cornflakes crumbs and mix thoroughly. Sprinkle evenly over top of the potato mixture and bake at 375 degrees for one hour.

In a large bowl combine the cream of chicken soup, top of tater or sour cream, shredded cheese, onion flakes and garlic salt. Mix until well incorporated. Add the potatoes and mix until well coated. Pour into a 13x9 baking dish.

Directions

1 stick butter

Bacon Jam: Cut bacon into pieces and dice the onion into the same size as the bacon. Combine and cook in a nonstick skillet on medium heat for about 15 minutes. Remove the bacon and onions from the grease and drain on paper towels. Dump the grease and wipe out the pan and return the bacon and onions to the pan on low heat, adding the maple syrup and Heinz 57 sauce.

Stir until well coated.

Cheeseburgers: Mix all ingredients together and form six patties. Grill on medium heat until desired doneness. Top with cheese and keep on grill until the cheese melts.

Directions

1 t. garlic salt

For each packet (this makes four packages) measure out two to three squares of aluminum foil large enough to easily wrap the potatoes and onions in.

Layer the aluminum foil pieces on top of one another and place some of the potatoes and onions in the center, sprinkling with the garlic salt, seasoning salt, pepper, and dot with butter and a drizzle of olive oil. Wrap into a flattened square and seal the edges. Repeat with the remaining potatoes and onions.

Place aluminum foil packages over indirect heat and cover. Cook approximately 30 minutes, turning once.

2 red bell peppers

Ingredients

2 orange bell peppers

1 12-oz. bottle Lawry’s Teriyaki with Pineapple Marinade

Directions Cut beef into 1-inch cubes and place into a large Ziploc baggie or large bowl with a lid. Pour the entire bottle of marinade over the beef, making sure all pieces are coated, and refrigerate overnight.

The next day, you can begin putting the kabobs together. If you are planning to use wooden skewers, though, be sure and soak the skewers in water for at least 20 minutes to prevent them from burning.

Cut the peppers and onion into 1-inch pieces and skewer the beef, peppers and onions, making sure to alternate the ingredients. This should make approximately six to eight skewers depending on their size.

Grill kabobs on medium to high heat for 15-20 minutes, turning frequently, until beef is no longer pink in the center.

Spring 2015

22 | inMagazine

7 tips on how to grill

three to five minutes per side to cook the burgers, depending on the thickness of the patty.

the perfect burger

1 2 3 4

Flip only once. Wait until the burgers have been grilling for a few minutes and release easily from the grill grate. Flip them over and allow them to cook a few minutes more. This helps keep the juices inside the meat and prevents your burgers from turning into burnt hockey pucks.

5

Fat has flavor and helps keep the burgers moist and juicy. Make sure the fat content is about 18 to 20 percent of the mix. This helps to guarantee flavorful burgers.

Keep the meat cold. Chilled burger patties will firm up and hold their shape better during cooking.

Don’t overhandle the meat. Compressing the meat and handling it too much can lead to dry, dense burgers. Keep your hands wet while shaping the patties so they’ll come together easily.

6 7

Resist the urge to squash the burgers. Pushing down on the burgers with the spatula will only force the juices out. If you want dry burgers, press them down. If you want nice, juicy burgers, step away from the spatula.

Allow the burgers to rest. Take the burgers off the grill and let them rest for 5 minutes so that all of their juice redistributes through the patty.

Make sure the grill is super-hot. The goal is to cook burgers over high heat and fast. It may only take

Marinated

Ingredients

Chicken Breasts

4 boneless skinless chicken breasts 1 16-oz. bottle Zesty Italian salad dressing

Directions Place the chicken breasts into a large Ziploc baggie and pour the salad dressing into the baggie. Remove as much air as possible, seal the baggie and massage the bag making sure all the chicken is coated. Place baggie in a bowl and refrigerate overnight.

Grill on medium to high heat for 8 minutes per side or until juices run clear. Discard the marinade and do not reuse.

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Ingredients

Directions

Filling:

Cupcake batter:

1 8-oz pkg. cream cheese, at room temp

1 1/2 c. flour, sifted

Cool Whip Cream Cheese Frosting:

1 c. sugar

12 oz Cool Whip, thawed

1 unbeaten egg

1/4 c. cocoa powder

8 oz cream cheese, softened

1/2 c. sugar

1 t. baking soda

3 T. powdered sugar

1/8 t. salt

1/2 t. salt

1 t. vanilla

1 12-oz bag miniature semi sweet chocolate chips

1 c. water 1 t. vinegar, white

Filling: In a small bowl, mix all ingredients together and set aside.

Line cupcake tins with paper cups and fill half full with cupcake batter and top with approximately 1 t. of the cream cheese filling. Bake at 350 degrees for 20 minutes.

1 t. vanilla

Chocolate Cream Cheese

***COOK’S NOTES***

Cupcakes

If you don’t want to make the cake mixture from scratch, a Devil’s Food cake mix works great. Just follow the directions for preparation on the back of the box, just adding 1 t. of vanilla.

To ensure your cupcakes are the same size and have the same amount of filling, use a medium-sized ice cream scoop for the cake batter and a smaller melon ball-sized one for the filling.

Frosting the cupcakes is optional. You could also opt to dust them with powdered sugar or enjoy them plain.

Meet inMagazine

What:

Tickets on sale now!

Buy yours today!

Visit Larisa’s inMagazine blog where she posts a new recipe every week!

Go to inMagazine.areavoices.com and click on the Larisa Cooks tab!

24 | inMagazine

Spring 2015

Tickets will be available to purchase online at http://bpt.me/1155619 or via phone by calling 218-333-9200

When:

Tuesday, April 21

Time:

Vendor Show Begins at 4:30 PM

Where:

Bemidji High School

in Magazine

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Larisa Cooks from inMagazine will be in the VIP room at the Taste of Home Cooking School show! A mini-version of the cupcakes shown above with complimentary recipe cards will be available for all VIP attendees.

Taste of Home Cooking School & Vendor Show

#2

#5

#9

OREO TRUFFLES by

Orianah Fast inMagazine committee member Photography by Orianah Fast

PREP: 10 minutes, plus overnight in fridge (or 30 minutes in the freezer) FINISHING: 30-45 minutes

WHAT YOU NEED IN THE KITCHEN mixing bowl food processor* spatula double broiler** wax paper

INGREDIENTS 1 pkg Oreos (regular)*** 1 pkg cream cheese 1 pkg of chocolate almond bark

1. Open the cream cheese and put it in your mixing bowl. It should be very soft and easy to stir. If you just took it out of the fridge, microwave it for about 30 seconds.

2. Grind up the entire package of Oreos in the food processor.

When done, you should have finely ground Oreo crumbles.

3. Set aside 1/8 of a cup of crumbles for later use.

4. Dump remaining crumbs into your mixing bowl on top of the cream cheese.

5. Slowly stir the Oreo crumbles and cream cheese together until it looks like it has a thick brownie or fudge consistency.

6. Place the mixture in the fridge overnight. If you don’t have time to let it sit overnight, you can put it in the freezer for 30 minutes. (Putting it in

a cold space to set is the key to making the perfect truffles.

The cold temperature makes the process of dipping the truffles into the chocolate a lot smoother.)

7. Once you’re ready to finish the truffles, pull out your double broiler and fill the bottom with water about an inch and a half up from the bottom.

8. Turn heat to medium.

9. Put half of the package of almond bark into the broiler pan and let it melt.

10. While the almond bark is melting, lay a piece of wax paper down on a nearby counter.

11. Remove truffles from the fridge (or freezer).

12. Spoon out small chunks of the truffle mixture and roll it into balls about a quarter-size in

diameter.

13. Once the almond bark is melted completely and all of your truffles are rolled, drop a truffle into the melted chocolate.

14. Using a spoon, pick up the truffle and shake off any excess almond bark. Gently lay the truffle onto the wax paper.

Repeat Step 14 until you are finished coating all the truffles in the almond bark.

Tip: If you are getting low on almond bark, feel free to use more from your original package.

15. Once done, use a tiny bit of almond bark and plop one dab onto each of the truffles.

16. Sprinkle some of the Oreo crumbles that you saved in Step 3 atop each truffle.

NOTES: *If you have one. The first few times I made this, I put the cookies in Ziploc baggies and smashed them with a hammer. If you don’t have a food processor, get creative.

**If you do not have a double broiler, find two pots similar in size that can stack on top of each other nicely. ***A fun alternative to the traditional Oreo Truffle is the Mint

Oreo Truffle. The entire process is the same aside from two key things: You will want to buy mint Oreos instead of regular and rather than a cookie crumble topping I opt for crushed-up Andes Mints.

DIRECTIONS

Spring 2015

inMagazine | 25

What is your Easter basket style?

Here, we offer four ideas for an Easter basket theme, if you’re looking to do something different this year.

The “practical” basket Fill your basket with necessities, such as hair care items and personal items.

For some fun, pick out socks featuring a favorite character or a bright color pattern. You can always throw in a DVD or gift card, for some added enjoyment.

The “traditional” basket A chocolate bunny, a few springtime toys and activities, and some Easter-themed candy.

The “candy” basket Skip all of the activities and toys and just give the kids a basket full of sweet treats.

The “budget” basket A cost-saving take on the traditional basket. Including the basket, we spent about $10 on the contents by selecting lower-cost items.

26 | inMagazine

Spring 2015

kids corner

May Day basket game

by Amanda Reed inMagazine committee member May Day baskets are an old tradition and very fun to make. The game is simple: You bring the baskets to your neighbors’ homes and you place a basket in front of the door. Ring the doorbell (or knock) and when you hear them coming, run away as fast as you can. If they catch you, they have to give you a kiss on the cheek.

Flowers: 1. Using the colorful paper; draw and cut out flower shapes. Be creative!

2. Punch a hole in the middle of each flower and slide them onto the Tootsie Pops. Voila!

Tootsie Flowers!

Baskets:

What you’ll need: • plastic cup • 3 to 4 Tootsie Pops • colorful paper • pipe cleaners • jelly beans (or leftover Easter grass) • markers

1. Take your cups and your markers and color like crazy!

2. With help from mom or dad, poke a hole on each side of your cup.

3. Take a pipe cleaner and attach one end to each hole, to make a handle.

If you have three pipe cleaners, you can braid them together.

To finish: Extra fun: Older kids can make Origami Flowers instead!

1. Fill your basket up! If you are using Easter grass, shove a bunch in there so that your flowers will stand up. If you are using jelly beans, fill the cup until it is an inch from the top.

2. Plant your flowers and you are done!

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inMagazine | 27

in

shape There are shortcuts to happiness and dancing is one of them.

-- Vicki Baum

by Beth VanEngelenhoven special to inMagazine

In the winter of 2008, I certainly did not feel like dancing. I was pregnant with our third child and my husband and I were at Mayo Clinic’s Dana Center for Learning Disorders. After an extensive four-day evaluation, we received confirmation from the “experts” that all of our suspicions were correct: Our two beautiful sons, then ages 6 and 3 1/2, had autism (now referred to as Autism Spectrum Disorder or ASD).

The months that followed are nothing but a blur filled with early intervention, speech and occupational therapy appointments, at-home intensive behavioral therapy as well as the summer birth of our daughter. Anyone with children knows, that although they are wonderful, kids can be exhausting, mentally, physically and emotionally. That being said, any parents who have children with special needs know that toll is multiplied exponentially. (continued on page 30)

28 | inMagazine

Spring 2015

(continued from page 28) Fast-forward to New Year’s 2009, I was completely overwhelmed (and overweight). I knew I had to make a change.

I needed not only more energy than the average bear to keep up with the demands of raising our children, but I also had a sense that I need to be alive as long as humanly possible, already fearing what will happen to our two boys once we are not here to take care of them.

I was close to 200 pounds and longing for the sports and metabolism that got me through my teens and 20s.

I hated to exercise and every moment spent on the exercise equipment that rotated through our house seemed like an eternity. I had been hearing about Zumba on Facebook and

seeing Zumba infomercials pretty much every time I turned on the TV. Then, one day in February, a friend asked if I would try a Zumba class with her.

From that day on I have been in love with all things Zumba and its notion of “ditch the workout and join the party!”

The concept of Zumba was created by fitness and dance instructor Beto Perez in the late 1990s, when he went to teach an aerobics class but had forgotten to bring his workout music. He had to use the cassette tapes that were in his car which consisted of the salsa and meringue music that he grew up listening to in his native home of Cali, Columbia. He then improvised the first-ever Zumba class.

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30 | inMagazine

Spring 2015

Beth VanEngelenhoven before the weight loss. and was soon approached by an entrepreneur whose mother attended his Latininspired fitness classes.

Zumba was formally founded in 2001 and there now are more than 15 million people taking Zumba Fitness classes in 180 countries around the world.

Driven by Latin and world rhythms, as well as hip-hop and pop music, Zumba classes mix intervals of low- and high-intensity moves and incorporates elements of fitness such as cardio, muscle conditioning, balance and flexibility to create an ultra calorie-

burning workout.

But once the music is turned on and the lights are turned down you will not notice all of this “exercise in disguise.”

I certainly did not as it helped me lose pound after pound and inspired me to become a Zumba instructor in September 2010. It was a present from my husband three days shy of my 39th birthday.

The gift, however, was not just the 75 pounds that it helped me to lose. It has provided me with so much more than just a fun way to work out and take a break from the stresses in my life. I do believe that at the heart of any great Zumba Fitness program is the community that is created among students and instructors. Zumba classes provide a circle of support and friendship that benefits everyone and encourages students to show up, sweat and laugh week after week, month after month, year after year. We all look different, we all move differently, we all have our own challenges to face, but we all just want to be the best versions of ourselves.

And to shake what our mommas gave us.

Beto and Beth

·

Beth VanEngelenhoven is a NETA Certified Group Fitness Instructor, licensed Zumba, Zumba Toning, Zumba Gold and Zumba Kids instructor and manager of Knockout Fit Club in Bemidji. She also has a master’s degree in special education and is the coordinator of the Bemidji Autism Network.

in style

makeup makeover before

after

s Motive s ic t e Cosm sed were u lete p to com ok . lo e th

C

ontouring, a technique previously reserved for special occasions such as prom and weddings, is now becoming part of many women’s daily routines. So what is it, exactly?

“It’s like painting camouflage on the face,” Katie Guthrie, owner of Salon Sashay, explained.

It is working with makeup to contour or darken and

highlight specific features of the face to look the best under any light.

KayLynne Lyons, a Bemidji High School senior, agreed to let us see her transformation as Guthrie and Heidi Walberg, a stylist at Salon Sashay, contoured her face, creating both a daytime and nighttime look.

Spring 2015

inMagazine | 31

contouring To watch a video of KayLynne’s makeover visit inmagazine. areavoices .com

tips • Learn how to contour, and highlight your cheekbones.

Make sure your application doesn’t look obvious, and remember to blend. Don’t be afraid to use your usual blush on your cheeks.

• Having a set of makeup brushes is essential. Rather than using your fingertips, the brush will produce a more polished look. The use of a brush allows for the process to be more sanitary, helping to prevent breakouts on the face. Remember to wash your brushes.

• Pay attention to the quality of the makeup that you are using. Pay attention to the ingredients. Better makeups are free of irritants such as alcohol, menthol and oils.

• Use a makeup primer before applying foundation because it seals your pores. Liquid foundation, no matter how small your pores are, can make them more visible. Using an eye primer makes eye shadow stay on, until you wash it off.

• Maintain a skin care regimen. A consistent skin care routine will leave your skin in better condition.

32 | inMagazine

Spring 2015

kids corner

Let her glow like a big girl Do-it-yourself toddler play makeup

Bridget Braun, courtesy Chicz magazine My youngest daughter, who is 18 months old, recently became obsessed with makeup.

I am constantly finding her covered with smudges and smears from makeup she has managed to sneak away from either me or my oldest daughter.

I found this great do-it-yourself play makeup idea online, and my daughter is now convinced that her makeup is exactly like mine.

I simply took old, empty, clean makeup containers and filled them with nail polish, then let them dry.

I now have a happy little girl, and the best part is I didn’t have to spend a dime to do it.

Abby Randall, inMagazine’s creative director, followed the directions provided by Chicz in crafting play makeup for her own 2-year-old daughter, pictured to the right.

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inMagazine | 33

What do you say in tough circumstances? by

A co-worker’s husband is publicly fired from his job.

A neighbor’s home is devastated in a fire.

A friend learns her child will face lifelong medical challenges.

A family member’s cancer battle leads to hospice care.

What do you say in these situations? What should you do?

There is no one easy answer. Local professionals advise your response should depend on a number of factors, such as the closeness of your relationship, whether the news is public knowledge and how much the individual is comfortable sharing.

“The best thing you can do is to listen and ... offer support to that person,” said Dr. Jean Christensen with Great River Psychological Services. “Listen carefully to what they want, to what they are going through.”

34 | inMagazine

Spring 2015

Bethany Wesley staff writer

Jessie Marianiello is unfortunately living through this from the other side. In November, Carl Bratlien — the man she planned to marry — tragically died in a car accident.

Theirs was a longtime friendship that grew into a romantic relationship, one from which they had discussed future goals and set plans.

“Life had hammered us into a perfect fit for each other,” she said.

In the wake of Carl’s death, Jessie received countless messages of condolences.

“I have a lot of people in my life and Carl had a lot of people in his life,” she said, “so not only did I have my friends and family but also his people, people I didn’t even know, that were connected to Carl. In some ways, it was overwhelming but it was such a blessing.”

Each of those messages was a comfort, she said.

Facebook, particularly, was a great conduit for those connections, as people from all walks of Carl’s life reached

out to Jessie, to share their memories and thoughts with his future wife, even if they themselves had never met her.

“Carl (had) this insane ability to keep up with friendships and stay in contact with people,” she said. “He was constantly calling and texting, staying in touch with (everyone). That was one of his gifts.”

As a result, her own circle has grown considerably.

“Everything has changed,” she said. “My faith deepened, my circle of friends widened. … I’ve surrounded myself with an environment where I can be emotional and open.”

Christensen, who has been practicing in Bemidji for more than 30 years, said the most appropriate responses will first consider several factors.

“It really does depend on the nature

“It really isn’t about what we say and do as much as it is about being present,” said the Rev. Mark PapkeLarson, who for more than 20 years served as the chaplain at Sanford Bemidji Medical Center and is now working with in advanced care planning, helping families discuss and decide end-of-life treatments. “When someone is experiencing grief, when someone is experiencing a loss, what that person needs most is support.”

of the relationship,” she said. “It depends on the setting, if it’s public knowledge, if you’re colleagues or close friends, and it also depends a great deal on what part of the process they’re in.”

If a co-worker is going through a difficult time and you have habitually discussed personal matters before, she suggested that he may feel hurt if you don’t acknowledge his pain. But if it is a co-worker with whom you are

The best thing you can do is to listen and ... offer support to that person.

Listen carefully to what they want, to what they are going through.

not close, simply saying that you are sorry she is having a tough time is appropriate.

Yet, it’s hard to give any one piece of advice because each person mourns differently.

“When I am coming to see you, the first thing I am doing is to observe you, not saying much but overserving how you are reacting and then I respond to you based on how you are expressing those emotions,” said the Rev. Alain Ndagijimana, the new hospital chaplain. “If you are crying, I support you to continue to cry so you get that opportunity to really be you. I’m not coming to take you from where you are, I’m coming to help you accept where you are so that, from there, we can explore ways you can connect with the real you.”

Papke-Larson said grief is an ongoing process. For example, a woman who suffered a pregnancy loss could still be grieving that loss years later.

He cautioned against telling someone that you know how they are feeling (because you don’t), offering advice (because they don’t need to

A long friendship blossomed into a romantic relationship as Jessie Marianiello and Carl Bratlien bonded over a shared love of travel and adventure.

Photos courtesy Jessie Marianiello

Spring 2015

inMagazine | 35

“

Deep grief is an extraordinarily personal journey. It’s a brutal landscape. How can the people in our lives know how to accompany us as we walk through that endlessly changing and often treacherous terrain? I’m not sure that it’s ever fully possible. To some degree, it is a solo journey, but I’m not so sure that any of us are built to walk it truly alone. Surviving the unthinkable is a process without directions or timelines. I can only say that, for me, the feeling of love and connection, despite this gaping hole of loss, has been a blessing beyond words. In the words of Ram Dass, “We’re all just walking each other home.” That, I think, is the best we can ever hope to do.

— Jessie Marianiello

“

Photo courtesy Jessie Marianiello

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Jessie met Carl 15 years ago, when she was building her Becida home with the help of family and friends. They needed one more person to finish the roof and a friend suggested they call Carl.

Jessie’s porch became a gathering place for playing music and Carl joined in that. Life took them in different directions, but years later, she and Carl reconnected over a common love of travel and adventure.

“I’ve encountered more beauty than I have difficulties,” Jessie said, speaking to her experience in grief since Carl died in November.

She now has more friends, deeper relationships, a stronger faith.

“When people have a story they remember about somebody, like for me (about) Carl, if somebody has a story that they can share, I just drink it up,” she said.

She loves talking about him, hearing about him.

While, overwhelmingly, she said she felt supported and loved throughout the last few months, she said it

was difficult when she’d run into people who did not acknowledge Carl’s death.

“The thing is, there is nothing anyone can say to make it better,” she said. “The worst feeling is to pretend like nothing’s changed.”

Most helpful have been those who offered specific avenues of help without being pushy about it. Jessie herself admitted it could be a difficult balance to find, but encouraged people to offer help in a sensitive manner. She also suggested you be prepared to just listen and perhaps commiserate, but to do so without offering advice.

“Just to know that you’re connected, that people care, that's really the best thing that anybody can do, to help you feel that way,” she said.

Say

“

·

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fixed, just supported) and against putting people into boxes or categories (such as assuming someone is in denial).

Rather, he said, the best thing is to simply speak from the heart. He said the words themselves are frequently forgotten, but what is remembered is how someone made you feel.

“What I’ve found to be true is that people respond to genuine concern,” he said.

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Spring 2015

inMagazine | 37

38 | inMagazine

Spring 2015

1. Cookie jar in the window of Raphael’s Bakery and Cafe; 2. Window of Paul’s Print Shop; 3. Fence behind the Cabin Coffee House and Cafe; 4. In front of Beltrami County History Center; 5. Drive-through of Cantabria Coffee Company; 6. Back side of building located at 205 Beltrami Ave NW; 7. Mural on side of Northern Cycle building.

7 6 4 5 3

1 Can you identify what these seven objects are and where you can find them in Bemidji?

2

Where is it?

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