How to Cook Without “Forever Chemicals”
Minnesota is leading the nation in PFAS prohibitions, but what are the other options?
THE GALLERIA EDINA
JANUARY 2025
“It shows them that they can leave their mark on the world, and it doesn’t have to be perfect— it’s the process that matters.” —Kim Senn, artist and owner of Senn & Sons (page 22)
Photo: Chris Emeott
The Quest for the Perfect Cup, page 32
Mothership Lands in Edina The team behind Mr. Paul’s opens a bold and dynamic neighborhood pizzeria. 18
It Takes a Village Classes help parents navigate the challenges of raising a child. 20
Youth Leading Youth A high schooler inspires the next generation of entrepreneurs.
Our Favorite Things Normandale Elementary’s new mural showcases the importance of collaboration and creativity. 26
How to Cook Without “Forever Chemicals” Minnesota is leading the nation in PFAS prohibitions, but what are the other options?
The Quest for the Perfect Cup Uncover the best places in our city that serve aromatic and refreshing brews.
Normandale Elementary’s new mural, page 22
Crafting Comfort in Every Bite
Calamari from Mothership Pizza Paradise, page 16
from the EDITOR
Happy New Year and welcome to our education and wellness issue! January is National Hot Tea Month. For me, tea has always been more than just a drink. It’s a ritual that is connected to family. It is a reminder to slow down and savor life’s moments. When my motherin-law visits, we sit down at 2 p.m. for tea and snacks, sharing conversations that range from the profound to the mundane. Whether it’s a quiet morning cup or an afternoon chat, tea is woven into the fabric of my life. Now I know plenty of coffee lovers must be reading this— I used to be one of you. For nearly a decade, my local Starbucks baristas knew my order before I even reached the window. But then came the migraines. My neurologist strongly advised cutting out coffee. Giving up tea, however, is a vice I simply cannot relinquish. (Sorry, Dr. Aggarwal.) But when I left the world of coffee behind, finding a good cup of tea became a suprisingly difficult task. After a couple of years searching around Edina and Linden Hills, I’m happy to share I’ve finally found the best spots for a spot of tea (page 32).
If you’re like me, perhaps your kitchen cupboard is full of nonstick pots and pans. There may be a few stainless steel ones in there, but they’re at the back of the cupboard and only used as a last resort. When I found out about Minnesota’s new law that goes into effect on January 1 that bans forever chemicals (polyfluoroalkyl substances or PFAS) in cookware among other items, I began to realize while nonstick pans may offer convenience, I couldn’t ignore the studies that reveal the potential health risks of PFAS. It’s clear we need alternatives. We’ll walk you through safe, sustainable cookware options and tips for using stainless steel, cast iron and ceramic pans that can make healthy cooking easy and enjoyable (page 26).
Wishing you a year filled with wellness, learning and the joy of trying something new.
Feroza Mehta feroza@localmedia.co
On the Cover
How to Cook Without “Forever Chemicals”, Photo by Chris Emeott, page 26
See what we’re doing behind the scenes and around town! Edina Magazine @edinamag @edinamag
Photo: Chris Emeott
Re-imagining your NEXT
VOL. 20 NO. 6 edinamag.com
PUBLISHER
Susan Isay
EDITOR
Feroza Mehta
MANAGING CREATIVE DIRECTOR
Renée Stewart-Hester
MANAGING EDITOR
Hailey Almsted
DIGITAL EDITOR
Madeline Kopiecki
COPY EDITORS
Kellie Doherty and Sherri Hildebrandt
STAFF WRITERS
Mollee Francisco, Emily Gedde, Meredith Heneghan, Daniel Huss, Jennifer Pitterle and Rachel Schuehle
CONTRIBUTING WRITERS
Alison Perrier Briggs, Sarah Davis, Taylor Ellingson, Daniel Green, Megan Maynor, Twila Singh, Maureen Millea Smith, Kelly Smith, Jasmine Brett Stringer and Laura Westlund
DIGITAL INTERN
Alexandra Tostrud
EDITORIAL INTERNS
Amy Holmberg and Mikayla Vo
EDITORIAL ADVISORY BOARD
Alison Perrier Briggs, Edina Community Foundation ; Daphne Edwards, Edina Public Schools ; Greg Hoyt, Gather Venture Group ; Shelly Loberg, Edina Chamber of Commerce ; Rebecca Sorenson, 50th & France Business Association ; Jasmine Brett Stringer, Carpe Diem with Jasmine; Kelly Vickers, Zimmer Design; and Annette Wildenauer, BIG Innovation Lab
SENIOR MANAGING ART DIRECTOR
Sarah Dovolos
ART DIRECTOR
Allison Nolden
ASSOCIATE ART DIRECTOR
Jamie Klang
GRAPHIC DESIGNER Yaz Lo
LEAD STAFF PHOTOGRAPHER
Chris Emeott
PRODUCTION DIRECTOR
Brittni Dye
PRODUCTION MANAGER
Lisa Stone
PRODUCTION COORDINATOR
Mimi Coz
SENIOR ACCOUNT EXECUTIVES
Laura Bjorgo, Cynthia Hamre, Mary-Catherine Hartel, Sara Johnson and Lauren Warner
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(11/24)
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Congratulate Matt Barber, named partner with Schwebel, Goetz & Sieben.
With more than 51 years providing clients in the Upper Midwest with expert legal services related to serious car accidents, Schwebel, Goetz & Sieben (SGS) continues to grow and bring new partners into the fold—including Matt Barber, who leads the Motion and Appellate Department at SGS, where he handles everything from case strategy to appeals at the Minnesota Supreme Court.
Barber has strong roots in the Metro, graduating from Woodbury High School in 2006 and the University of St. Thomas in 2010. He first worked at SGS as an office assistant in the summer of 2008 before his junior year of college, continued working with the established firm until he graduated from law school in 2013 and returned in 2015 to begin his current tenure.
A broad education, excellent work experience and his drive to help clients through some of the worst experiences of their lives drew Barber to practice injury law. “Even though it is impossible to undo circumstances that have occurred in my clients’ lives, I am committed to doing everything in my professional capacity to earn their trust and attain the best results for each of my clients,” he says.
Barber’s breadth of knowledge and experience extends into arguing six cases before the Minnesota Supreme Court and many at the Minnesota Court of Appeals and Minnesota’s
State and Federal District courts. A (cum laude) graduate of the University of North Dakota School of Law, he presents continuing legal education topics on updates in the law and has authored sections in legal desk books, regarding insurance coverage and motor vehicle accidents. “Additionally, I write amicus briefs for the Minnesota Association for Justice and teach appellate advocacy at the University of St. Thomas School of Law,” he says.
Barber is a member of the Minnesota Association for Justice Amicus Committee, the Minnesota Association for Justice Board of Governors, the Minnesota Rules of Civil Appellate Procedure Advisory Committee and the Minnesota State Bar Association Appellate Practice Council.
WELCOME , Readers, to 2025 and our annual Best of Edina Readers’ Choice Poll, which celebrates life in and around our community. We don’t know of a better way to step into the year than by showing support and appreciation for local businesses, service providers and much more!
Our contest is live January 1 through 31 at edinamag.com, where you can vote for your “best of the best” in a number of categories. While some of your favorite selections return for another year, our Editorial Team has included a few more categories that highlight additional retail and business communities. Curious? Go online to vote!
To have your vote successfully entered and counted, follow these rules*:
1. One entry is allowed per person; each ballot needs to include an email address.
2. Voters need to vote in at least five categories.
3. Ballots must be completed by 5 p.m. January 31.
The top three finalists will be announced online on March 1. Our July issue and website will reveal the Best of Edina winners and runners up—along with special features, including the Editor’s Picks and a host of other community highlights. —Editorial Staff
*Any rule not adhered to may result in entire surveys being discarded, and all results are subject to editorial discretion.
Cauliflower Avocado Toast With Salmon and Poached Egg is a fantastic dish—full of healthy fats, protein and low in carbs. It’s become a signature dish for me, and I have created it for many major hotels around the world. The flexibility between seared or smoked salmon is a nice touch for either a hearty main course or a power breakfast.
If you are starting a low carb diet for the new year, then this technique may give you some ideas. I recommend baking the
cauliflower pancakes ahead of time for convenience. They could be crisped up later before serving. The basil oil garnish adds a fresh and flavorful touch. It’s an elegant and nutrient-packed meal that doesn’t compromise on taste.
For the entire recipe, visit edinamag.com.
Chef Daniel Green specializes in healthy eating. Find his cookbooks on amazon.com.
Photo: Chris Emeott
A Mindful New Year
As we begin a new year, I want to share my favorite micro habit for health and happiness: meditation. Studies have shown that even eight minutes of daily meditation can improve your sleep, increase compassion and improve your ability to concentrate while also decreasing stress, anxiety and depression. Here are four steps to a simple but successful daily meditation practice:
1. Decide on a Meditation Practice: I have hundreds you can choose from on my podcast, Mindful in Minutes. Pick a topic that resonates with you.
2. Find a Comfortable Meditation Position: You can meditate sitting in a chair, lying down or on a yoga mat.
3. First 10/Last 10: Meditating when you wake or before bed is perfect because syncing your meditation practice with your sleep schedule makes it easier to build a habit.
4. Two Weeks: In my 10 years of teaching meditation, I’ve found that the first two weeks are when people are most likely to give up. Commit to meditating daily for just 14 days, and by the end, you’ll feel such a positive difference that you’ll be motivated to keep going.
Incorporating meditation into your life can have a big impact and might just be the thing that makes 2025 an amazing year.
Contributed by Kelly Smith, host of the podcast Mindful in Minutes
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We have many opportunities to experience a little taste of France in Edina, from delicious croissants and macarons at Patisserie Margo to bouillabaisse and croque monsieurs at Salut. But our strongest connection to le monde français is the outstanding French immersion program at Normandale Elementary School, where 650 students learn most of their curriculum in French.
Normandale has received the prestigious LabelFrancÉducation from the French Ministry of Foreign Affairs and Education in recognition of the excellence of its dual-language education program. It is the only school in Minnesota awarded this honor.
A significant strength of Edina’s French education program is its interns, native French speakers who live with Edina families for the school year and teach at Normandale as well as assist with French classes at Valley View Middle and Edina High schools. This year, 27 interns are here from many areas throughout France.
Normandale’s renowned French immersion program and Edina’s French classes prepare students well for an increasingly globally focused world. We are grateful to the interns who contribute so much to our community and to our successful programs in international education. Bienvenue et merci beaucoup à tous les stagiaires d’Edina cette année!
Contributed by Laura Westlund, a local arts writer and an art hound for Minnesota Public Radio.
Soothing Chai
January is one of my favorite months of the year because it celebrates National Hot Tea Month. Tea has long been a cherished beverage of mine—I’ve been enjoying it since I was 8 years old. With a sensitive stomach, however, I’ve had to steer clear of traditional chai, as cloves are particularly harsh for me. My mother-in-law, knowing this, sweetly prepares what she calls, “dip-dip tea,” which is really just regular tea made with tea bags. While I appreciate the gesture, I always felt a bit left out when everyone else enjoyed their rich, flavorful chai. After much trial and error, I perfected my own recipe using traditional chai spices to create a blend that captures the same warmth and depth of chai but without the discomfort. VIEW Bonne Année!
Gentle Spice Chai Serves 4
» 3 cups oat milk
(You can also use dairy milk.)
» 2 cups filtered water
(Do not use water straight from the tap. The chlorine in Edina water will ruin the flavor.)
» 6–8 green cardamom pods
» 1/4 tsp. black peppercorns
» 1/2 stick of cinnamon
» 4 teabags of orange pekoe tea or black tea
(I use PG Tips.) or 5 tsp. loose-leaf black tea (I like English Breakfast from Coffee & Tea in Linden Hills.)
Bring the milk, water, spices and tea to a boil in a medium pot. Make sure it doesn’t boil over. Lower heat; let simmer on the stove for 20–25 minutes. If you use regular milk, skim milk skin off the top. Use a sieve or tea strainer to pour chai into mugs. Sweeten with sugar. —Feroza Mehta
Photo:
Chris Emeott
Neighbors and Other Stories by Diane Oliver is populated with the people of the Jim Crow South after World War II. In Oliver’s stories, the reader tastes the wild peaches of Georgia and sits with a mother in a segregated waiting room, where she hopes that a doctor will see her sick child. Stories also feature a college-bound girl who knows that she will lose her scholarship if she is arrested for participating in a sit-in at a local restaurant. In the title story, Neighbors, a Black family ponders the cost to their young son, who will be walking alone into a white elementary school. A Black college student goes to Switzerland on a cultural exchange with two white friends, so that she can spend a summer away from protesting. She is a first in that Swiss community.
This beautifully realized collection of short stories has tales of young Black people being the first, multiple times, as Oliver herself was. She helped integrate a Charlotte high school and a college in North Carolina. A few days before graduating from the Iowa Writers’ Workshop in 1966, 22-year-old Oliver was killed in a motorcycle accident in Iowa City. Four of these stories were published before her death.
Maureen Millea Smith is a retired librarian and a Minnesota Book Award winning novelist.
Mothership Lands in Edina
The team behind Mr. Paul’s opens a bold and dynamic neighborhood pizzeria.
By Feroza Mehta
THE TEAM BEHIND Mr. Paul’s Supper Club has a remarkable gift for crafting restaurants that exude pizzazz, magic and culinary excellence. Their passion for food, ambiance and atmosphere has transformed the space at 51st and France, formerly home to Arezzo Ristorante, into the vibrant and flavorful Mothership Pizza Paradise.
“We really want to be a spot for the neighborhood,” says Carrie Erickson, co-owner and operator. “We want to have the sports teams in here and the kids in here.”
With a Brooklyn-inspired ambiance, Mothership serves up a menu that highlights wood-fired Neapolitan-style pizzas, handmade pastas, sandwiches, salads, crudo, cured meats, roasted vegetables and a full bar curated by Mr. Paul’s Aynsley Jones. The owners include Mr. Paul’s Erickson, Tommy Begnaud and Courtney Briden, and Mothership’s kitchen is led by head chef Logan
McAllister, sous chef Ben DeCamp and general manager Sam Rosen.
Together, they bring Begnaud’s straightforward vision to life with a focused selection: 12 appetizers, 10 specialty pizzas and six handmade pastas.
“Do what you do and do it well. The menu has enough for everybody, but it’s still manageable where we can execute it at a high level and put out consistent, good food,” Begnaud says. “What separates us from the [other pizzerias] are their offerings are fairly limited outside the pizza scope. We are going to offer a little bit more for everybody.”
This new venture is deeply personal to Begnaud. While Mr. Paul’s is an homage to his grandfather, Mothership is dedicated to his late mother, Kathy Begnaud.
“This is for my mom. Our moms. All moms,” he says. “I lost my mom in 2019 to ALS [amyotrophic lateral sclerosis or Lou Gehrig’s disease]. Then
we started Mr. Paul’s after that. She wasn’t able to see it. When we started talking about names, I wanted to do something for her. Mothership Pizza Paradise just works.”
Each of the specialty pizzas are named after a staff member’s mom. “All the specialty pizzas are an homage,” Erickson says. “My mom’s got one, [Begnaud’s] mom’s got one. The head chef’s mom, the assistant general manager, the general manager. All of our moms.”
Mothership also subtly pays tribute to its predecessor, Arezzo Ristorante, which was renowned for its stunning hand-painted mural. While much of the decor has been updated, the original Grazie sign remains above the door frame as a nod to the past. If you look closely at the walls, behind the bold pink diagonal stripes, you can catch glimpses of the mural still peeking through, preserving a bit of the restaurant’s history. The centerpiece,
Photos: Dallas Currie
however, is the antique bar Begnaud bought from Architecture Antiques in Northeast Minneapolis believed to have come out of a bar in Iowa. Its intricate craftsmanship brings a sense of timeless elegance to the space. Meticulously restored, the bar’s woodwork and detailing evoke a bygone era, adding character and charm to the restaurant’s modern design. It serves as both a functional feature and a conversation piece, seamlessly blending the old with the new. “We wanted it to feel like it’s been here forever,” Erickson says.
It’s clear that Erickson and Begnaud have created a restaurant that is a blend of tradition and contemporary flair. It invites guests to savor not just the food, but the history and atmosphere that make this space both timeless and refreshingly new.
Mothership Pizza Paradise, 5057 France Ave. S.; mothershippizza.com @mothershippizzaparadise
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Left: The bar in Mothership Pizza Paradise is an antique. Though its origins aren’t known, it’s believed to be from an establishment in Iowa.
Right: Pizzas are named for the staff’s mothers. This one is the Kathy, named after chef Tommy Begnaud’s mom.
It Takes a Village
Classes help parents navigate the challenges of raising a child.
By Mollee Francisco
FOR NEW PARENTS and parents of young children, there are many classes and groups offering support and education to help parents raise healthy, happy kids who are ready to take on elementary school. But once those kids start school, where can parents go when they still have questions or are looking to continue their parenting education? Enter Shilpa Guthikonda and Sarah Hardy, two Edina residents, each with their own parent education classes and each on a mission to help parents get the expert help and support they need.
Guthikonda launched Parented in December 2023. She was inspired by Amma Parenting Center classes she attended when she was a new mom. Amma is dedicated to educating parents about birth, newborns and
infants. Guthikonda felt like she needed more as her children grew. She envisioned Parented to be a place that would take parents beyond the early years. “Most programs stop after the toddler years,” she says. “But that’s when it really gets hard. That’s when you really need help and a coach.”
Guthikonda formed a network of experts, including parent coaches and educators, that she could call on to develop in-person courses for parents on basic topics like screen time, picky eaters, discipline and anxiety as well as more targeted courses, including neurodiversity and raising girls with confidence. “We elevate and gather amazing parent educators and therapists to make it easy for parents to access the guidance they need, when they need it the most,” she says. “I
want people to not suffer in silence. I want them to find their community.”
Hardy admits becoming a parent was a tough transition for her. “We don’t talk enough about the things that are really hard,” she says. “I find parenting to be a challenging thing.”
Even though Hardy says she felt supported by her family, it wasn’t until she signed up for an Early Childhood Family Education (ECFE) class that she finally started to feel less alone on
Parent coach Jen Kiss leads a course for Parented.
Shilpa Guthikonda
“My favorite thing is helping parents realize they’re not alone.”
Sarah Hardy, Generations Parenting Support
her parenting journey. “It was lifesaving for me,” she says. “A community of support and guidance.”
The experience was so transformative that Hardy ended up going back to school in 2014 to get her master’s degree in parent and family education from the University of Minnesota. She worked as a licensed parent educator in Edina Public Schools until 2020 when COVID-19 hit and her position was cut. Hardy wasn’t deterred. That summer, she started Generations Parenting Support (GPS) and hit the ground running by teaching parents how to talk to kids about race and skin color.
Hardy still teaches that class, as well as a series of online and in-person classes focused on age and stage like 2-year-olds to 5-year-olds and middle school boys. Hardy also offers individual sessions, private groups and book studies. “My favorite thing is helping parents realize they’re not alone,” she says.
Hardy also loves watching parents learn from one another. “I love seeing parents realize how much they know … Humans learn through conversations and community,” she says.
Edina mom Jenny Griskevicius has participated in three of Hardy’s book studies and six courses overall. “Your need to learn doesn’t stop just because your kids aren’t in ECFE anymore,” she says, noting Hardy’s ability to blend her knowledge and skills with experience and practical advice.
“Sarah facilitates lively group discussions, offers judgment-free feedback and laughs with us,” Griskevicius says. “I always walk out of a Sarah class feeling supported, validated and better prepared to be the parent I want to be.”
Parented; theparented.com
Parented @_parented
Generations Parenting Support; generationsparenting.com
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Youth Leading Youth
high schooler inspires the next generation of entrepreneurs.
By Daniel Huss
SAM VAHHAJI knows a thing or two about business. The 18-year-old Southwest High School senior is an entrepreneur. In his sophomore year at the Linden Hills area school, Sam was balancing class, hosting duties at a local sushi restaurant and running an online slippers business called Cozy Step. After selling 300 pairs of slippers, his friends took notice.
“Friends were asking for advice with their own projects,” Sam says. After brainstorming, he createdBusiness for the Youth (BFTY), a school club and 501(c)(3). As founder and president, he teaches the practicalities of business while also encouraging acts of service. Proceeds from BFTY events are donated to other nonprofits. For example, BFTY catered chicken fingers from Raising Canes for a school lunch and sold them to classmates. Proceeds were then donated to the nonprofit Alight, an organization that aids refugee families. “We use the funds to donate to an organization, but we also use the profits to initiate an act of service,” he says. “It goes hand in hand.”
Public Offering
BFTY launched as an official school club at Southwest High School in September 2023, quickly attracting 115 students. Through initiatives like bake sales, the club raised funds for sandwiches for the homeless and supported donations to Alight. The club’s biggest event last year was the Student Thrift Convention. Its premise was that graduating seniors could both lighten their wardrobes and earn some extra money for college. Hosted in the school gym after school, the event transformed tables into thrift stalls. Entry cost $5, PHILANTHROPY
Top: Sam Vahhaji and Shivani Patel during the Business for the Youth (BFTY) toy drive in 2023.
Bottom: Southwest High School students proudly hold up a giant version of BFTY’s logo.
granting access to unique thrift finds. BFTY seniors sold their gently-used clothing, while BFTY retained entry fees. “We could use the funds to initiate an act of service,” Sam says.
The model has caught on. The nonprofit has since expanded as a school club with chapters around the world, including two in the Twin Cities— Washburn High School in Minneapolis and St. Paul Academy in St. Paul.
“Today, we have 65 chapters around the world,” Sam says. This includes chapters in Australia, Canada, China, India, Mongolia, Morocco, Nepal, Pakistan, Qatar, Turkey and the United Arab Emirates. “They’re all helping underrepresented communities,” he says.
Role Models
Sam has always been a businessman. “Business has developed my character,” he says. “It’s who I am.” When asked about particular skills, he mentions the importance of being prepared and the ability to talk to people.
Shivani Patel serves as executive vice president of BFTY. Like Sam, she’s a senior at Southwest High School. Shivani helps Sam set up BFTY’s goals, manages Instagram and assists in establishing new chapters. But she says her favorite aspect is integrating entrepreneurship with charity and giving back. “It’s not common that students can do that integration,” she says. “We made it easier for students and communities to do that in other places through the nonprofit.”
As seniors, Sam and Shivani were asked about their futures, as well as a BFTY exit plan. Sam plans to study business. Shivani plans to study business, finance or applied mathematics. As for BFTY, they say they plan to stay involved with the nonprofit.
“I would like to start a chapter in college,” Sam says, encouraging others to consider launching chapters in their schools. For those interested, visit businessfortheyouth.org.
Business for the Youth; businessfortheyouth.org @businessfortheyouthglobal
Southwest High School, 3414 W. 47th St., Mpls.; 612.668.3030; southwest.mpschools.org
OUR FAVORITE THINGS
Normandale Elementary’s new mural showcases the importance of collaboration and creativity.
BY CHELSIE LOPEZ
Students and staff at Normandale Elementary School were welcomed back to school last fall with a burst of color. A new mural—which began as the brainstorm of a teacher and a parent—is a vibrant testament to creativity, community and the power of art. Freddie Senn, a current sixth grader who graduated from the French immersion school last spring, was one of the students who worked on the mural. “I liked getting a break from academic work and doing something fun—art—with my friends,” Freddie says. “It was fun to have freedom in what we could make that would become a part of the mural.”
paint their own part of the collage, so Senn emphasized the importance of trust and collaboration. “They really had to trust each other and do their very best,” she says.
One highlight of the mural is the phrase on peut travailler dur (“We can work hard,” or “We can do hard things.”), a longtime mantra of Kiel’s classroom. “It reminds us that we are a community, that we can have fun and celebrate as a community, that we can do hard things as a community,” Kiel says.
BY JENNIFER
It was Freddie’s mom, Kim Senn, whose guidance brought the mural to life. Senn, an artist by trade who runs Senn & Sons, was volunteering with Freddie’s class last February when she mentioned her work to them. “I told them about a project I was doing for my job, which was a mural at Spoon & Stable.”
Ears perked up, including those of fifth grade teacher Sarah Kiel. “I’d had this dream of doing a mural painting with students in my classroom,” Kiel says. “I had never really gotten it up and running.” She mentioned her dream to Senn, who immediately offered to help kick-start a project.
After some logistical discussions with school administrators, the team decided to install the mural in the upper grades’ hallway/collaborative space and to involve all of the fifth grade classes in the project. When Senn first introduced the idea to the students, the excitement was palpable. A sanctioned opportunity to paint on the walls? Say no more!
They dove headfirst into brainstorming, writing down their ideas on sticky notes. “We had such varied and interesting ideas,” Kiel says. “Kim was so validating every step of the way, making sure each student felt like their contribution mattered.” Senn ultimately decided to build around the theme “our favorite things.”
“I think having that sense of ownership really kept them engaged,” Senn says. “I wanted them to understand that this was their mural.” With colorful construction paper, each student built a paper-cut representation of an object or idea that was meaningful to them. Then, Senn scanned and enlarged each image and knit them all together in a mockup—like a digital collage—of the mural. She printed out reference sheets and projected the template onto the walls, where each element was outlined by hand.
Next, it was time to paint. “I went to Hirshfield’s and got our palette of 12 different colors,” Senn says. She, along with other parents and school staff, volunteered to clean brushes, manage paint drips and support the fifth graders during their painting shifts. It wasn’t logistically possible for each student to
For Senn, the project was more than just a chance to bring art into the school; it was about fostering a sense of pride and connection. “I think it shows them that they can leave their mark on the world, and it doesn’t have to be perfect—it’s the process that matters,” she says.
When I asked what future Normandale students will think about the mural, which was completed at the end of the 2023–24 school year, Freddie says, “They’ll think it’s cool and wonder how it got there. I think they’ll stop and stare!”
Learn more about the project at normandalemural.com.
Normandale Elementary, 5701 Normandale Road; 952.848.4100; normandale.edinaschools.org
Senn & Sons; sennandsons.com @sennandsons
Top: Normandale Elementary’s graduating fifth grade class created a mural last spring that will be cherished for years to come.
Bottom: Teacher Sarah Kiel (top left) with some of the students who contributed to the mural.
Right: A student proudly showcases their design on paper alongside its vibrant transformation onto the wall.
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Written by Meredith Heneghan — Photos by Chris Emeott
HOW TO COOK WITHOUT “FOREVER CHEMICALS”
Minnesota is leading the nation in PFAS prohibitions, but what are the other options?
On January 1, 2025, Minnesota continued its legislative action against PFAS, also known as polyfluoroalkyl substances or “forever chemicals.” According to Minnesota’s Pollution Control Agency, the state has enacted laws that will end avoidable PFAS use in Minnesota by 2032.
“Small amounts of PFAS may be harmful. Some build up in people over time, and all are difficult to remove from the environment,” states the Minnesota Pollution Control Agency’s PFAS Blueprint, which outlines this plan.
On the list of products that prohibit intentionally added PFAS is cookware. Most modern nonstick cookware is made with materials that include PFAS. Once these materials begin to break away from the surface, they can move into our bodies or water systems and last forever, never breaking down.
Thankfully, there are lots of alternatives to common nonstick cookware that are already available and easy to use.
Minnesota is at the forefront of the country’s move away from PFAS, and due to the legislative push, demand has forced manufacturers to respond.
“Our vendors can see the writing on the wall—we won’t be the last state to do this. We are way ahead of the curve,” says Marie Dwyer, co-owner of Cooks|Bellecour, a cookware store, cooking school and bakery with locations in Edina, Minneapolis and St. Paul. Dwyer is also the company’s brand and creative director.
Dwyer encourages people to learn a bit more about how to cook with different materials. “You can get any cookware to perform as a nonstick surface. You just have to be willing and able and open minded to make a change,” she says. Stainless steel and cast iron are the classics, but people tend to shy away from them because they’re not sure how to properly prepare, cook with, clean and maintain these pieces.
For Dwyer and the team at Cooks|Bellecour, it’s all about teaching customers how to use the piece of cookware that they’re buying. Being patient, properly preheating the pan and the fat you’re cooking with, “that’s the number one tip,” she says.
Stainless Steel
1. Preheat “plenty of fat” in your pan, Dwyer says. “Enough to seriously coat the bottom of the pan. [The amount] depends on the size of the pan.”
2. Patience is key. “If you’re using high quality pans, you don’t have to crank up the heat. You can do everything on a medium setting,” Dwyer says.
3. Understand when food is properly cooked. “Say you’re cooking a chicken breast. Once the chicken is in the pan, don’t crank the heat. Watch the chicken, and once you jiggle the pan and it releases, having formed a crust, it’s ready to flip,” she says. “If it’s super stuck on there, give it a little more time. You can add a little more fat in the pan … Utilize patience. You really have to have a seared crust. Once it’s nice and crusty, it will release on its own.”
Cast Iron
1. Cast iron needs to be seasoned, so first you’ll begin by thoroughly washing and hand drying.
2. Apply a thin, even layer of cooking oil to the interior of the pan with a paper towel to the entire surface. Grapeseed oil and sunflower oil are great options. Use any oil that withstands high heat or a real neutral vegetable oil or avocado oil. Anything that really has a high smoke point.
3. Lodge brand recommends placing the pan upside down in a 450 F oven for one hour. Allow it to cool completely. Field
brand recommends warming a pan initially for 10 minutes at 200 F. Remove the pan, increase the temperature to 300 F and warm the pan for 10 more minutes. Remove it a third time, increase the heat to 400 F, and warm the pan for one hour. Do not open the door while it’s in the oven. After an hour, turn off the oven; let the pan cool for another full hour.
4. Once the pan is seasoned, you can cook on it with the same steps as described for stainless steel.
When talking with customers about nonstick cookware, Dwyer says that most people prefer it because of the easy cleanup. When you use stainless steel and cast iron properly, however, the cleanup is just as easy. “Warm soapy water with a nonabrasive scrubby. If you haven’t tried to remove the ingredient prior to it releasing, it’s pretty easy to clean up,” Dwyer says. Waiting is crucial during the cooking process, so that cleanup is a breeze. However, if you’re someone who just can’t give up that nonstick surface, or you like to have at least one nonstick pan in your cupboard, Dwyer’s got you covered. “Ceramic is now our go-to for a good nonstick pan. It’s actually more slick than the old PFAS stuff that we used to carry,” Dwyer says. “You don’t have to have that same level of awareness with ceramic as you do with stainless steel or cast iron. You can be a little more lax with it just like you were with PFAS. That’s how you can feel about ceramic.”
“YOU CAN GET ANY COOKWARE TO PERFORM AS A NONSTICK SURFACE. YOU JUST HAVE TO BE WILLING AND ABLE AND OPEN MINDED TO MAKE A CHANGE.”
Marie Dwyer, co-owner, brand and creative director of Cooks|Bellecour.
STAINLESS STEEL
Karl Benson demonstrates how easy it can be to prepare a lovely steak and sauteed mushrooms in the same stainless steel pan.
CAST IRON
Karl Benson prepares his Smashed Potatoes in a perfectly seasoned cast iron skillet. With just a quick wipe, clean up is a breeze—thanks to proper preheating.
Find the recipe for Karl’s Smashed Potatoes at edinamag.com.
UNDERSTANDING PFAS
Matt Simcik, a professor of environmental health sciences at the University of Minnesota, has been studying PFAS for more than 20 years. “Biology has never really seen this stuff, so [it] can’t break it down. It gets into our system and causes problems,” Simick says. He suggests checking out Minnesota’s Pollution Control Agency’s website (pca.state. mn.us) for more information about PFAS, including where they’re found and and how to minimize exposure. Beyond cookware, Minnesota has also prohibited the intentional use of PFAS in cleaning products, cosmetics, ski wax and dental floss, among other things.
But like other nonstick cookware, Dwyer says you have to be aware of what you use while cooking in it. “You want to make sure you’re using nonstick-friendly tools—silicone spatulas, high-heat nylon turners, anything wood is great,” she says. “We don’t recommend metal utensils at all because it will scratch. And once it gets scratched, it’ll lose its nonstick and it’ll collect food and oils. You’re shortening the life of its nonstick ability.”
She also notes that ceramic cookware should never be heated up to high heat. “The problem with cranking too high is that the coating will break down easier and won’t last as long as you want it to,” she says. For the record, you can use whatever cooking tools you want on stainless steel and cast iron pieces. “They’re tough. They last a lifetime,” she says.
If you’re looking for a solid piece of cookware that you won’t have to replace anytime soon, stainless steel or cast iron is the way to go. Nonstick surfaces, both the old PFAS types and the new ceramic options,
are more affected by things like the material of the tool you’re using, how much heat is applied and how you clean them. It’s not super complicated, but as Dwyer says, “life happens.” You might inadvertently slice through a piece of chicken and scratch the surface or accidentally throw it in the dishwasher instead of hand washing.
Cast iron and stainless steel are more resilient, and even cast iron can always be reseasoned, cleaned of rust and used for years to come. That being said, cookware comes down to personal preference. “We don’t want to put anyone in a pan that they’re not feeling confident leaving the store,” Dwyer says.
COOKS|BELLECOUR, 3934 MARKET ST.; 952.285.1903; COOKSBELLECOUR.COM @COOKSBELLECOUR
MINNESOTA POLLUTION CONTROL AGENCY; PCA.STATE.MN.US
PERFECT CUP The Quest for the
Uncover the best places in our city that serve aromatic and refreshing brews.
Tea is more than just a drink—it’s a ritual deeply tied to family and a reminder to slow down and savor life’s moments. For many, it’s the centerpiece of meaningful conversations, whether during a quiet morning or a shared afternoon break. While coffee often takes center stage in many households, there are those who turn to tea for comfort and connection. Transitioning from coffee to tea isn’t always easy, especially for those accustomed to a daily coffee fix. However, for those seeking an excellent cup of tea, there are now some fantastic spots in Edina and Linden Hills worth exploring.
Rustica Bakery
Rustica’s chai is like a warm hug in a cup. Known for its artisanal breads and pastries, Rustica also serves up a chai that perfectly balances rich spices with a smooth, creamy base of steamed milk. Each sip offers a comforting blend of cardamom, cinnamon and ginger. It’s bold but not overpowering. Rustica Bakery, 200 Southdale Center; 952.417.6199; rusticabakery.com
The Lynhall
The Lynhall’s Lavender London Fog is elegance in a cup. Made with Earl Grey tea, steamed milk, a touch of vanilla and lavender, this drink is a perfect blend of floral notes from the bergamot and the subtle sweetness of the vanilla. The result is a velvety, fragrant cup that feels both luxurious and comforting. The Lynhall, 3945 Market St.; 612.870.2640; thelynhall.com
Written by Feroza Mehta — Photos by Chris Emeott
Cooks|Bellecour
For those who like their chai with a bold, spicy punch, Cooks|Bellecour delivers a spicier version that sets it apart. This chai leans into bold flavors with extra warmth from the ginger, black pepper and cinnamon, creating a perfectly balanced yet assertive blend. It’s a chai that is invigorating without being overwhelming. Cooks|Bellecour, 3934 Market St.; 952.285.1903; cooksbellecour.com
Edina Coffee Roasters
If you’re in search of a chai latte with authentic spices, Edina Coffee Roasters serves Tipu’s Chai. With an intense blend of spices and organic cane sugar it delivers a subtle kick that lingers on the palate in the best way possible. Edina Coffee Roasters, 7031 Cahill Road; 320.293.4302; edinacoffee roasters.com
Muddy Tiger
Muddy Tiger’s winter menu blesses us with Gulabi Chai, which is also known as Kashmiri Chai or Pink Chai. (It is also available in the fall.) The traditional drink from the northern Indian state of Kashmir is rich, slightly floral, milky and with a distinctive pink tinge.
Top Left: Lavender London Fog from The Lynhall is a treat in itself.
Top Right: The Lynhall also has Afternoon Tea on the weekends.
Bottom Left: Prefer to make your own cup? The Chai Box - All Chai’d Up loose leaf chai from Cooks|Bellecour is a fragrant and delicious brew.
Top: Gulabi Chai from Muddy Tiger is a sweet delight.
Bottom: Tea infusers range from the ordinary to the quirky. Cooks|Bellecour has basket, silicone and tea wand infusers. For details on each type, see the Steep Smarts guide below.
It also has the earthiness of nuts and warmth from whole spices. When asked why the chai is pink, Jyotiee Kistner, head chef says, “This is the perfect example of use of science in daily life. During the first cook, the tea leaves react with baking soda to create a maroon base for the tea. Then you shock the tea with ice cold water that preserves the color and then aerate it to enhance it.” The brewed chai is then topped with sweetened whole milk and chopped pistachios. Muddy Tiger’s twist on the drink is adding whipped cream on top. “The tea is a labor of love and takes anywhere from two to three hours to perfectly brew,” Kistner says. Muddy Tiger, 7015 Amundson Ave.; 952.600.7009; muddytiger.com
Steep Smarts
Tea infusers are essential tools for loose leaf tea, allowing you to steep the perfect cup while keeping the leaves contained. Unlike tea bags, which are convenient but often lack flavor, loose leaf tea offers a fresher, richer taste— provided it’s steeped properly. For chai lovers, strainers are particularly useful. Since tea leaves are added directly to the pot while it’s on the stove, a strainer is placed over the mug to ensure no leaves get into the drink when pouring. Strainers and infusers can be anywhere from traditional to quirky. Tea infusers come in four main types. Mesh ball infusers are small, spherical devices with fine mesh to hold tea leaves. They’re simple to use and ideal for single servings. Basket infusers are typically larger and designed to sit inside a teacup or teapot. They also allow the leaves to unfurl fully for a more flavorful brew. Silicone infusers are shaped like fun objects—such as the sloth in the photo to the right—and add a playful touch to teatime. And finally, tea sticks and wands are sleek and modern. They’re great for those who want a mess-free brewing experience.
TIMELESS BREWS
Neighborhood gem is a treasure trove of tea and coffee delights.
At the heart of Linden Hills, the beloved Coffee & Tea Ltd. stands as a symbol of tradition, dedication and craftsmanship. It’s been a neighborhood staple for decades, and Jim Cone, 87, the shop’s master roaster, continues to hand-roast every batch of coffee beans. He also spends countless hours tracking down tea suppliers from all over the world.
“We’ve been here since 1978, and we’re the oldest or longest standing merchant in the area,” Cone says. “The neighborhood has changed a lot, but it’s still the same people, and the customers have always been supportive.”
For many loyal patrons, Coffee & Tea Ltd. is more than just a place to grab their morning brew—it’s a community gathering spot. Jennifer Spiller, a regular customer, notes the shop’s unique atmosphere. “People come here daily, get a coffee, sit outside on the bench and visit. It’s an institution,” she says.
A Legacy of Craftsmanship
Cone’s journey in coffee and tea began in 1976 when he recognized a gap in the market. “There wasn’t anyone offering decent coffee or tea in town,” Cone says. He began roasting coffee beans and importing a wider variety of teas, establishing Coffee & Tea Ltd. as a go-to destination for quality blends. Clear containers line the shelves, each filled with carefully selected coffee beans and fragrant tea leaves from around the world. The jars, neatly labeled, offer a glimpse into the shop’s dedication to quality and variety. Whether it’s a dark, rich roast or a delicate floral tea, every blend has a story to tell. The tea shelves that align the back wall of the store are a colorful assortment that each hold the promise of a perfect cup, crafted with care and expertise.
The original roaster that once powered the business still sits in the shop,
a testament to Cone’s early dedication. “We used that roaster until about five years ago,” he says. “But it became too small for the demand. Now, I roast in a private warehouse in Bloomington.”
Cone remains intimately involved in the roasting process. He roasts beans by hand five to six days a week, ensuring that every batch reflects the same care and attention he’s maintained for decades. “I source everything and roast everything,” he says. “Anything in the store has been roasted by me.”
Each roast is a precise process that takes approximately 20 to 25 minutes.
The Perfect Blend of Coffee and Tea
Over the years, Coffee & Tea Ltd. has seen an increase in demand for teas, and Cone has worked hard to curate a diverse selection. “We’ve been seeing more interest in teas in the last couple of years,” he says. The shop stocks more than 160 varieties of tea. In addition to serving local customers, Coffee & Tea Ltd. also does a significant amount of business online, shipping its carefully roasted coffee and premium teas across the country.
Beyond beverages, Cone’s shop plays an active role in the community, contributing to local silent auctions and supporting neighborhood initiatives. Despite the challenges that come with running a small business, Cone’s passion for what he does hasn’t wavered. “We love it here,” he says.
As Coffee & Tea Ltd. continues to serve both longtime customers and new faces, Cone’s commitment to tradition keeps the shop’s legacy alive, one roast at a time.
Coffee & Tea Ltd., 2730 W. 43rd St., Mpls.; 612.920.6344; coffeeandtealtd.com
Jim Cone behind the counter
Ltd.
The season of hearty, soul-warming dishes is just beginning.
Crafting Comfort in Every Bite
Written by Zoe Yates
AS THE HOLIDAYS come to a close and the snow piles higher, it’s time to return to the cozy recipes that warm our hearts and stomachs through long winter months. Often these recipes come with stories—some passed down to us and others created at the table.
Our editors from across the Metro joined together to share some favorite recipes that have become a staple in their kitchens. From our homes to yours, let’s raise a collective cheer for the months of cozy cuisine to come!
Potato Leek Soup
This is my best friend Jen’s family recipe. She taught it to me on a cold winter’s afternoon when we were in our senior year of high school. We were preparing for college and thought it would be a good idea to learn several key recipes by heart. Twenty years later, this recipe is a staple in my home. It’s my daughter’s favorite. We hope it brings you joy, comfort and warmth for many years to come. Feroza Mehta, editor Edina Magazine
• 4 1/2 cups potatoes, diced into 2/5 inch cubes
• 4 large leek stalks (about 5 cups), sliced thinly. Use only the white and light green parts of the stalk.
• 3 cups chicken stock
• 1/2 cup milk, or 1/4 cup cream
• 1/2 cup butter
• 4 Tbsp. flour, divided
• 3/4 tsp. black pepper, to taste
• salt, to taste
• 1/8 tsp. nutmeg, optional
• 1/4 tsp. paprika, optional
On low heat, melt butter in a stock pot. Once melted, add in leeks. Stir with a whisk and cook until the white leeks turn translucent. Add potatoes. With a whisk, stir in 3 Tbsp. flour. Pour in chicken stock in increments while whisking constantly. This helps to make sure the flour and butter do not stick to the bottom of the pot. Once all the chicken stock has been incorporated, add salt, pepper, paprika and nutmeg, and bring to a boil. Simmer for 25–30 minutes until potatoes become tender. Add milk. Whisk in remaining flour. Heat until bubbling. Remove from the stove. Puree with an immersion blender if desired. If it’s too thick, add more chicken stock until desired consistency is reached.
Potato
Leek Soup
Smoky Pulled Brisket Biscuit Sandwiches
Slow Cooker Venison Roast
This Midwestern take on a French classic is my favorite way to enjoy the season’s spoils. At our house, it can only be served atop a heap of mashed potatoes, so we forgo potatoes in the roast and substitute with savory cremini mushrooms. If you don’t have venison in your freezer, this recipe is just as delicious with beef. Zoe Yates, editor White Bear Lake Magazine
• 3 lbs. venison roast (shoulder and leg are best; bone-in preferred)
• 1 1/2 tsp. salt
• 1 tsp. black pepper, freshly ground
• 3 Tbsp. olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 5 cloves garlic, peeled and smashed
• 1 1/2 tsp. Worcestershire sauce
• 1 1/2 Tbsp. tomato paste
• 2–3 cups dry red wine
• 2–3 cups beef broth
• 1 bay leaf
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 5 large carrots, peeled and cut into 1-inch chunks
• 8 oz. cremini mushrooms, sliced
• 4–6 Yukon gold potatoes, cut into cubes, optional
• parsley, freshly chopped for serving, optional
Prepare roast by drying thoroughly to remove liquid or blood. Sprinkle roast with 1/2 tsp. salt and some pepper, and sear with oil in a large skillet over medium/high heat, making sure to brown each side. Place roast in the bottom of a slow cooker, and pour in stock, followed by the wine, Worcestershire sauce, tomato paste, thyme, rosemary, half of the garlic and remaining salt. Rub the mixture over the meat, and add onion, remaining garlic, bay leaf, carrots, cremini mushrooms and potatoes (if using). Add more beef broth or wine if needed, to cover the roast. Set a 6- to 7-quart slow cooker on low, and cook for 8–9 hours. When ready to serve, remove roast, and pull meat apart. Portion into bowls, or place on a plat-
ter along with the soaked vegetables and some of the remaining juice. Serve alone in all its glory, or (even better) on top of your favorite mashed potato recipe with some crusty bread.
Smoky Pulled Brisket Biscuit Sandwiches
In my kitchen, anything between two biscuits is the definition of comfort. This recipe allows for tweaking, depending on your taste preferences. (I omit the cilantro and add more chipotles and onion. Pepperoncinis are my favorite sammy toppers.) While the flavor of these sandwiches is on point, your kitchen will smell glorious as the meat slowly cooks to tender perfection.
Renée Stewart-Hester, editor Lake Minnetonka Magazine
• 8 oz. tomato sauce
• 1/4 cup molasses
• 1 Tbsp. chipotles in adobo, finely chopped (I am generous with this measurement.)
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1/4 cup, plus 2 Tbsp. apple cider vinegar
• 2 cloves garlic, finely chopped
• 1 onion, thinly sliced (My eaters love onions, so I add another 1/2 onion.)
• 2 1/2 lbs. lean beef brisket, trimmed
• kosher salt
• pepper
• 1/2 seedless cucumber
• 1 tsp. honey (I’ve used monk fruit sweetener, and it works great.)
• 1/4 cup cilantro, optional
• 2 cups pepperoncini, sliced and optional (You can also add the juice from the jar to the meat to ramp up the heat.)
• 8 biscuits, store bought or homemade
In a 5- to 6-quart slow cooker, whisk together tomato sauce, molasses, chipotles, chili powder, cumin and 1/4 cup vinegar. Add garlic and onion; toss to combine. Season the brisket with 1/2 tsp. pepper. Slice crosswise into 2 1/2-inch pieces. Add to the slow cooker; turn to coat. Cook covered until the meat is tender and easily pulls apart (7–8 hours on low or 5–6 on high). At least 30 minutes before serving, cut cucumbers into half moons. In a bowl, whisk together honey, pinch of salt and 2 Tbsp. vinegar. Add the cucumbers; toss. (Add cilantro to cucumbers if using.) Using two forks, shred the meat, and return the meat to the onions and sauce in the slow cooker to warm. When ready to serve, spoon meat mixture between biscuits, topping the meat with cucumbers. If you want more heat, top the meat with pepperoncini.
Vegan Wild Rice Soup
This recipe is based on Paulette Mitchell’s Wild Rice-Cranberry Soup from A Beautiful Bowl of Soup, Mitchell’s outstanding book of vegetarian soups. I’ve had this recipe in regular rotation each winter for over 10 years, so when I gave up dairy a few years back, I adapted the recipe to skip the butter and half-and-half and tweaked it slightly to appeal to my kiddos. Liz Potasek, editor Cities South Collection: Apple Valley, Lakeville and Prior Lake
• 2 Tbsp olive oil
• 1 large carrot, diced
• 1 celery stalk, diced
• 1/2 medium onion, diced
• 1 bay leaf
• 3 Tbsp all-purpose flour
• 3 cups vegetable stock
• 2 cups cooked wild rice (I’ve added up to 2 1/2–3 cups to make this soup more stew-like.)
• 1/2 cup dried cranberries
• 13.5 oz. can unsweetened coconut milk
• salt and pepper
Heat the oil in a Dutch oven over medium heat. Add carrot, celery, onion and bay leaf; season with salt and pepper. Cook, stirring occasionally, until the carrot is
tender and onion is translucent, about 8–10 minutes. Add the flour, and stir until smooth. Gradually add the vegetable stock, whisking to prevent lumps. Increase the heat slightly, and stir until the broth has thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat. Cover; simmer the soup, stirring occasionally, until the cranberries are plump, about 15 minutes. Remove the bay leaf. Add the coconut milk, stirring until the soup is warmed through. Season with salt and pepper.
Vegan Wild Rice Soup
A TOUCHING TRIBUTE TO A COMMUNITY LEGEND
MORNINGSIDE AFTER DARK is one of Edina’s best-kept open secrets. Local writers, musicians and storytellers come together for an evening variety show that takes the audience on a themed journey that usually leaves them feeling uplifted and inspired.
The first show of the season is a tribute to the life of Laurie Lindeen, Morningside After Dark’s co-founder. She passed away suddenly last summer of a brain aneurysm.
“It will be a best-of show, featuring all of Laurie’s favorite performers,” says Rebecca Sorensen, Morningside After Dark’s co-founder and host. —Feroza Mehta
Free. 7:30–9 p.m. January 27. Edina Morningside Community Church, 4201 Morningside Road; morningsideafterdark.com
LOCAL EVENTS
Puzzle Exchange 01/11
A new year is the perfect time for a new puzzle. This drop-in event is meant to encourage reusing what we already have. Attendees are not required to
Compiled by Hailey Almsted and Feroza Mehta
Morningside After Dark will pay tribute to Laurie Lindeen, its co-founder, who passed away last summer.
bring a puzzle to participate. All puzzles must be more than 250 pieces. All ages. Free. 2:30–3:30 p.m. Edina Library, 5280 Grandview Square; 612.543.6325; hclib.org
A Year With Frog and Toad-KIDS
01/15
Edina High School’s Theater for All program brings this beloved children’s tale to life. All ages. Free. Donations encouraged. 7 p.m. Edina Performing Arts Center, 6754 Valley View Road; edinaunifed.com
Women’s Progressive Luncheon
01/15
This unique networking event, hosted by the Edina Chamber of Commerce, aims to inspire and connect women in meaningful ways. Each course served is thoughtfully paired with a different discussion topic, fostering both connection and insight. Ages 18 and older. Registration required. 11 a.m.–1 p.m. Pinstripes, 3849 Gallagher Drive; edinachamber.com
Wit
01/24–01/25
The Edina High School Thespians present Wit, a one-act play that explores life, death, poetry and compassion. Prices vary. Times vary. Edina Performing Arts Center, 6754 Valley View Road; ehsthespians.com
AREA EVENTS
Ice Castles
Various dates throughout January
The beloved Ice Castles are at a new location this year—visit the towering sculptures and enjoy ice slides, caverns and archways, crawl tunnels and visit a polar pub. Opening day is TBD and weatherdependent. All ages. Prices vary. Times vary. Minnesota State Fairgrounds, Hoyt Ave. W., Falcon Heights; 866.435.2850; icecastles.com
Winter Lights
01/03–01/05
Enjoy the last evenings of the Minnesota Landscape Arboretum’s annual Winter Lights experience. Stroll through the grounds that are filled with light displays, highlighting the beauty of nature. All ages. $10 for members, $30 for nonmembers, free for ages 15 and younger. Times vary. Minnesota Landscape Arboretum, 3675 Arboretum Drive, Chaska; 612.624.2200; arb.umn.edu ON THE TOWN
48 20 Hamilton Lane
1875 Troy Lane
Minnetonka Plymouth
2388 W. Lake of the Isles Pkwy.
Minneapoli s
Minnetonka
Qigong and Tai Chi 01/09
The Minnesota Zoo sets the scene for a qigong and tai chi class. Ages 13 and older.
$15. 7:45 a.m. Minnesota Zoo, 13000 Zoo Blvd., Apple Valley; 952.431.9200; mnzoo.org
Adult Ski Lessons: Date Night 01/10
Enjoy a ski lesson, complete with equipment rental and tickets for a pint of beer from Wooden Hill Brewing Company. Registration required. Lessons are for beginners only. Ages 21 and older. $99. 7–8:30 p.m. Hyland Hills, 8800 Chalet Road; 763.684.7800; threeriversparks.org
Full Wolf Moon Snowshoe Hike
01/13
Enjoy January’s full moon—known as the Wolf Moon, as wolves are more likely to be heard howling this time of year—at this snowshoe-after-dark event. All ages. $7.50 members, $27.59
nonmembers. 5–8 p.m. Minnesota Landscape Arboretum, 3675 Arboretum Drive, Chaska; 612.624.2200; arb.umn.edu
Minneapolis Boat Show
01/23–01/26
View a wide selection of boat brands and models, nautical attractions and more at this annual show. All ages. Ages 13 and older $13 online and $15 on-site, ages 12 and under free. Times vary. Minneapolis Convention Center, 1301 Second Ave. S., Mpls.; 612.332.1811; minneapolisboatshow.com
Winter Play Day
01/25
The first annual Winter Play Day invites you to explore and embrace winter by taking part in several activities, such as cross-country skiing, snowshoeing, guided hikes, s’mores with Smokey Bear and more. All ages. Free. 10 a.m.–2 p.m. Crosby Farm Regional Park, 2595 Crosby Farm Road, St. Paul; wintercarnival.com
Puzzle Exchange
To have your event considered: email edinamag@localmedia.co by the 10th of the month three months prior to publication. Please note that some events/dates and even some business operations may have changed since these pages went to print. Please visit affiliated websites for updates.
Comfort Keepers® is here to help seniors thrive safely while living independently at home. Our empathetic caregivers are specially trained to provide uplifting care and support. We’re here to help!
Comfort Keepers 5798 Lincoln Drive 763.273.4207 comfortkeepers.com
The Goddard School’s safe, flexible and caring environment gives your child the space to take chances, make connections and experience authentic learning so they can become school-ready, career-ready and life-ready.
The Goddard School in Edina 7201 Washington Ave. S. 612.438.2288
goddardschool.com/schools/mn/edina/edina
GALLERY
Purple Gala
The Rotary Club of Edina hosted its annual Rotary Foundation Ball at the iconic Paisley Park on September 28. More than 200 attendees gathered for an unforgettable evening featuring gourmet cuisine from D’Amico Catering and lively entertainment by St. Paul and the Minneapolis Funk All Stars. Proceeds from the event will support Rotary’s philanthropic initiatives. —Feroza Mehta
To have your event considered: send date, time, location, photos, contact information and a brief description of the event to edinamag@localmedia.co.
Photographer: Nancy Fergesen
Title: Pond Skater
Equipment used: iPhone 11 Pro
Category: Activities & Events
Award: Third place
Gliding Through the Mist
A serene skate on a foggy pond creates a pictureperfect winter tableau.
There is a nameless pond that is nestled in between Londonderry Road and Stauder Circle in the Parkwood Knolls neighborhood of west Edina. Nancy Fergesen drives by it almost every day. She noticed that someone would shovel a path through the snow, but she never knew the identity of the path maker.
“I thought, ‘I wish I could see the person who did it, skating around.’ It’s just such an idyllic thing we’re about to do in Minnesota—skate on ponds and lakes,” Fergesen says.
Then on a foggy day last January, she was driving by the pond and noticed a skater on the ice. She pulled over and pulled out her phone.
“That’s all I had with me,” she says. “I don’t know if he is the one who shoveled it, but this man was skating. It was just so serene … It’s really beautiful to see this person take advantage of a beautiful time in winter and have some quiet solitude.” —Feroza Mehta
To view other Images of Edina photo contest winners, visit edinamag.com.
