Woodbury Magazine - November 2022

It’s the sticks and stones of everyday life that bring you to TRIA. Like that snowball the size of a boulder that wrecked your shoulder. Whether you’re a professional athlete or king of the snow fort, you’ll receive the same expert orthopedic care and attention you need to get back in the game. It’s why you’re treated and how you’re treated by TRIA.

TORN ROTATOR

During Thanksgiving month, we ask you to stop to take a moment to reflect on the people you cherish and the abundant blessings of our miraculous world. There IS much to be GRATEFUL for.

As a 33 year resident of Woodbury, I am GRATEFUL for the remarkable mix of outstanding schools, thriving commerce, recreational opportunities, natural beauty, good government and great people Woodbury is so well known for.

As I complete 20 years of successful service as a Realtor here, I am GRATEFUL to our Woodbury community and especially our past, current and future clients who have and will place their trust in us. We will continue to innovate and provide industry-leading support by “doing more and being better.”

Please contact us today for an always confidential, zero pressure consultation regarding your goals in real estate..

B ALLAST ADVISORS CARES ABOUT WOODBURY

Combining over 150 years of financial planning experience,  the fiduciary team at Ballast Advisors offers financial planning and investment strategies customized for you.

"The advice we give at Ballast is the same advice we'd give our own family," says managing partner Paul Parnell, APMA®, CRPC®.

We understand how important it is to stay on top of new legislation that may impact family goals around retirement and estate planning."

Ballast Advisors gives back to Woodbury in many ways, and one is through the Woodbury Community Foundation.

"Local foundations are an important way to allow families to create donor advised funds and endowments that support their philanthropic passions in the community," says Parnell.

Ballast Advisors,

Parnell

Ballast Advisors also supports Woodbury Ambassador program, First Tee at Eagle Valley Golf Course and Children's Hospital.

" In addition to my business, I live in Woodbury with my wife Gloria and our four children. We are proud and invested members of the community,” he adds.

At Ballast Advisors we understand the importance of investing into our community; not only financially, but with our time as well. Our goal is to pass along the success that we’ve been able to achieve in our own lives with others within our community."

For more information, tools and education, see the Ballast Advisors blog by scanning our QR Code on the right.

"The advice we give at Ballast

is the same advice we'd give our own family"

Local physician commemorates National Diabetes Month.

November marks National Diabetes Month, and the team at Woodbury Endocrinology & Diabetes Clinic places a high priority on educating the public and its patients about healthy living.

The clinic provides specialty care in adult endocrinology and diabetes, focusing on type 1, type 2 and gestational diabetes, insulin pumps and continuous glucose monitoring management. Other areas of expertise include thyroid disorders (hyper and hypothyroidism, thyroid nodules and thyroid cancer) and other endocrine-related conditions (osteoporosis, low testosterone in males, hyperparathyroidism, hypercalcemia and more).

“We are the only private endocrinology practice in Washington County and its surrounding areas,” says Caleb Johnson, practice manager. “We provide personalized care in a way a large healthcare system cannot. Abel Alfonso, DO, is also the only full-time endocrinologist in the county who sees patients every day of the week in Woodbury. We care, and we can help our patients.”

Patient Matthew L. says, “Dr. Alfonso is very professional and listens to your questions and takes the time to make a plan that’s right for you …” Rick M. echoes the sentiment when it comes to receiving expert care. “Dr. Alfonso is thorough, holistic, informative and patient,” he says. “He is

also very down to earth and easy to converse with (as are the rest of the staff). You can tell that he truly cares about the overall health and well-being of his patients.”

Dr. Alfonso knew early on what direction his career path would take. “I fell in love with the endocrine system in the late 1990s while taking a physiology class in undergrad,” he says. “Endocrinology just came to me naturally, and by the time I started medical school, I already knew I wanted to be an endocrinologist. I’m inspired by the ability to help people live healthier lives and to combat chronic diseases. I believe the key is prevention, moderation, just the right amount of medication and overall healthier, more active lifestyles.”

From left to right: Abel Alfonso, DO; Sydney Brewer, MA; Ona Rawson, MA; and Caleb Johnson, RN, BSN.

TASTEMAKERS

Dishes

HAILEY ALMSTED — HAILEY@LOCALMEDIA.CO

the

In preparation for this issue, I started thinking about how special it is to live in a great state like Minnesota—where the cultures vary and the traditions are unique. I took a look at my own roots and how my Scandinavian ancestry has impacted family traditions.

Growing up, I always looked forward to going to our great grandmoth er’s house for an afternoon of baking krumkake and pizzelles (a Norwegian and Italian version of a waffle cookie, both very similar to one another). Later on, when I started celebrating the holidays with my fiancé’s family, I was intro duced to lefse—a traditional Norwegian flatbread—and quickly fell in love with the sweet dish. I think it’s best served with butter and brown sugar, though it’s traditionally served as a savoury dish.

And it seems as though this may be a commonality in Minnesota. According to the Minnesota State Demographic Center, in 2018, over 1.2 million people claimed Scandinavian, including Norwegian and Swedish, heritage. (This marks the largest Scandinavian population in the U.S.) To look toward this common ancestry, writer Hanna McDaniels spoke with Norway House and the American Swedish Institute. On page 45, she shares the culture’s traditions and a few staple holiday recipes.

We’re sharing a plethora of comfort foods this November. On page 20, I break down the menu at I Heart Mac & Cheese, Woodbury’s newest eatery serving up warmth. For a sweeter selection, go to page 24, where writer Zoe Deal talks with The Board Loon’s Kelsey Bassett on building a hot chocolate grazing board. And finally, we’re talking about side hustles—but not the extra job picked up from time to time. Instead, writer Staci Perry Mergenthal gathers a few out-of-thebox dishes to serve alongside the main show this season. Find it on page 26.

From our team to your family, Happy Thanksgiving.

the

Dr. James Erlandson

Dr. Marc Roehrich

Fine Jewelry Watches Diamonds Jewelry & Watch Repair

THE WARMTH OF WINE

FIRST ORIGINATING

in the Roman Empire, and later spreading throughout Europe, mulled wine was recreated in the Nordic culture as glögg. So take inspiration from the Vikings, hunker down this winter and sip on your new favorite drink. —Hanna McDaniels

Mulled Wine Recipe courtesy of Top Ten Liquors

» 1 bottle of red wine (recommended: High Valley Zinfandel)

» ¼ cup orange liquor or brandy (recommended: Triple Sec)

» 3 cinnamon sticks

» 4 cloves

» 4 Tbsp. sugar (optional)

» 1 tsp. black peppercorn (optional)

» 1 orange

» star anise, to garnish

Cut your orange into slices and combine your red wine, orange liqueur or brandy, black peppercorn, garnish, three cinnamon sticks and sugar into a large saucepan on simmer for 15–20 minutes. Do not let boil.

When finished, ladle into mugs, garnish, if desired, and enjoy.

For more Nordic-inspired Thanksgiving dishes, go to page 44.

Top Ten Liquors, 9887 Norma Lane; 651.501.1199; toptenliquors.com

Photo: Chris Emeott

Going the Extra Mile

When it comes to ingredients, I tend to want to upgrade everything. If a recipe calls for water, I’ll probably add wine (or at a minimum broth!) I won’t use a double cream brie if I can find a triple.

I figure if 1 tsp. of vanilla paste is good, two is sure to be better. That’s why this year I’m not just making plain stuffing. Why start with boring bread? A takeand-bake garlic loaf is the base of the best stuffing you’ll ever make.

Garlic Bread Stuffing

» 1 package Kowalski’s traditional take & bake garlic bread

½ lb. bulk mild Italian sausage

» 4 Tbsp. Kowalski’s unsalted butter, divided

1 small onion, finely chopped

» 1 cup chopped celery

1 cup sliced button mushrooms

1 Tbsp. finely minced garlic

2 ½ tsp. Kowalski’s organic roasted chicken broth base, prepared with

½ cups hot water

1 cup freshly shredded Kowalski’s signature Parmesan cheese

3 eggs, beaten

cup finely chopped fresh Italian parsley, plus more for garnish if desired

1 Tbsp. Kowalski’s pizza seasoning

½ tsp. kosher salt

Cook garlic bread according to pack age directions; let cool completely. Cut bread into ½” cubes; set aside to dry out for several hours to overnight. Preheat oven to 350 degrees F. In a large nonstick

Photo: Kowalski’s Markets

skillet, cook and crumble sausage over medium-high heat until well browned and cooked thoroughly (about 10 minutes). Add butter, onion, celery and mushrooms; cook until tender (6–7 minutes). Add garlic; cook until fragrant (30–60 seconds). In a large mixing bowl, combine sausage-vegetable mixture with chopped bread, broth, cheese, eggs, parsley, pizza seasoning and salt; mix well. Spoon mixture into a 13x9” baking dish sprayed lightly with cooking spray; bake in preheated oven until stuffing is crispy on top and hot throughout (30–40 minutes).

Rachael Perron is the culinary and brand director for Kowalski’s Markets, where she specializes in product development and selec tion, culinary education and communications. Find more at kowalskis.com.

Today you got the

We’d tell you not to worry, but that would be a lot to ask right now. What we can tell you is, we’re right here with you, as your partner for all of it. A partner for good.

Hostess Gift Ideas for the Holiday Season

With the season of parties and host ing coming up, I wanted to share a few of my favorite hostess gift ideas with you to bring along. Woodbury has some great gift shops, florists and quality grocery stores, so you won’t have to travel far to find a quick, thoughtful gift.

Housewares: Think candles, candle holders, charcuterie serving boards, decorative hand towels, unique coasters or throw blankets and pillows. Try to find these items that feature a seasonal touch!

Wine: Another easy, go-to gift that your host can enjoy this holiday season.

Coffee Table Books and Cookbooks: There are so many beautiful coffee table books out there that can be conversation pieces as well as art in the home. Try to pick one that features your hostess’ favorite hobby, musical artist or travel destination.

Fresh Flowers or House Plants: Stop by a local florist or greenhouse and wow your host with a colorful bouquet in a pretty vase or a unique houseplant they can have for years to come.

Food Gifts: A few of my favorites are local honey, maple syrup and candies or chocolates that feature elaborate packaging. Another option for a food themed gift is a curated assortment of gourmet crackers, cheeses and meats for the next event they are hosting!

Alexandra Eve is a local stylist & wardrobe consultant. To learn more or for help with gift giving & personal shopping this holiday season, visit alexandraeve.net.

Collective

When I picked up this book I was intrigued by the question, “How far would you go to get justice?” I sup pose that the answer is, it depends on the person and the crime. In The Collective by Alison Gaylin, we fol low Camille Gardner, an angry and grieving mother of a slain daughter, as she is given the opportunity to answer that very question.

After her daughter’s death, Camille joins an online support group that helps her vent her anger and frustrations. As time passes, she is invited to join a more secretive support group on the dark web, a group that shares ideas for revenge.

This book has a slow burn, but once it gets started it’s a thrilling ride. And the plot twist … I thought I saw it coming, but not in the way it played out! If you’re looking for a quick read, are a fan of true crime or enjoy a good audiobook, I highly recommend this title.

SCENE

So Gouda

I Heart Mac & Cheese offers a favorite comfort food with a twist.

By Hailey Almsted

WOODBURY RESIDENT JASON

SMITH always knew he wanted to have an investment close to town. What didn't he know? His investment would be rather cheesy.

In September, Smith opened Minnesota’s first I Heart Mac & Cheese franchise, a fast-casual restaurant spe cializing in made-to-order macaroni and cheese bowls and grilled cheese sand wiches right in Woodbury. “You walk in and you pick what you want, like noodles, broccoli and even vegan bowls,” Smith says. “There [are] also meats and veggies [and] other options, like sandwiches, layered with different meats and so on.”

Smith, who has a background in finance, says he has been searching for an investment for years and found I Heart Mac & Cheese on Facebook. “The closest store was in Indiana, and I visited it right away,” he says. Noting the real estate chal lenge, he says that it took over a year to secure the building for the restaurant.

Ranging from the dish that started it all—Classic Mac and Cheese—to a buildyour-own bowl, there’s a variety of dishes to choose from, including an entire vegan menu. “A lot of restaurants offer a vegan menu, and you’re kind of backed into a corner because you don’t know if it’s fresh. Here, the cheese sauce is specifi cally a different product that is vegan, and we have vegan protein with Beyond Meat sausages,” Smith says. “[Vegans] get the best mac and cheese if they want it, or they can put together a vegan bowl.”

With such a large menu, it’s hard to pick a favorite. Smith’s go-to option? “I would say the Lobster and White Truffle Mac and Cheese, the Signature Pepperoni Mac Bites or the Grilled Sandwich with Mac and Cheese and Short Rib/Roast Beef,” he says, noting the Best of Both Worlds sandwich includes baked mac and cheese

Photos: I Heart Mac & Cheese

STAY CHEESY

There’s an abundance of fresh options at I Heart Mac & Cheese. Here are three of them that look too gouda to be true.

Chicken Parmesan Mac and Cheese:

Choice of pasta, broccoli, cauliflower or quinoa base; chicken; cheese sauce; marinara; Parmesan cheese; mozzarella cheese; and pesto

Vegan Delight Mac and Cheese:

Choice of pasta, broccoli, cauliflower or quinoa base; Beyond Sausage; vegan cheese sauce; broccoli; mushrooms; roasted red peppers; tomatoes; and scallions

Cuban Grilled Cheese: Sourdough bread; mojo pulled pork; ham; Swiss cheese; and dill pickles

with slow-cooked short rib, white cheddar cheese, American cheese and barbecue sauce. “The options are really well thought out … There is an actual fresh menu there and a lot of different options.”

Smith says opening the franchise in Woodbury was a no-brainer, since he’s local to the community, and it has everything he could ask for. “... Woodbury is one of the best locations in terms of demographics, size and because there’s not an overabundance of places to eat,” he says.

“Outside of the comfort food experience, our aim is really just to provide a great customer experience in a great atmosphere,” Smith says. “But we really think the food will speak for itself.”

I Heart Mac & Cheese, 425 Commerce Drive Suite 103; info@ihmcwoodbury.com; iheartmacandcheese.com

I Heart Mac & Cheese - Woodbury, MN

From Minnesota Women's Care

Introducing PamperSuite™

Minnesota’s First MedSpa Just For Moms-To-Be.

At Minnesota Women’s Care, we know a thing or two about pregnancy. We provide care to pregnant women every day – every step of the way – through one of life’s most amazing experiences. Now we’re making that journey even better.

Meet PamperSuite, our new medspa just for pregnant women. We have developed a variety of spa services that are safe for pregnant women. For instance, we have facials to bring out your glow and address your skin concerns. Our prenatal massage is designed to reduce anxiety and relieve muscle aches and pains. And when your energy is low, we have a cozy nap room. Plus, there’s more.

Learn more about PamperSuite. Visit mnwcare.com/pampersuite

Personalize Your Space

Bring fun and comfort to your home with trendy décor.

By Hanna McDaniels

WHETHER YOU’RE REVAMPING YOUR SPACE FOR THE HOLIDAYS, upcoming family gatherings or just refreshing your home, Patina, Best Gift Shop winner in the Best of Woodbury 2022 readers’ choice survey, has insight into the latest trending decor pieces to bring your space to life. Prepare for the holidays and deck the halls without the clutter, cram and busy colors, or create a soothing space throughout your home

to emulate comfort with vases, candles, accent pieces and more.

Product development manager Lindsey O’Halloran shares her top trend ing picks, noting that almost every piece is versatile throughout fall, winter, spring and summer months.

Set the Mood Candles are a great space cleanser. Whether it’s to set a relaxing mood

or spike an aroma in your house, you can never have enough candles. “A candle that is great at Patina is the brand ‘Candles With Intention.’ They are candles that are infused with a manifestation or a quality that you are trying to attract in your life. When burning the candle, it’s essentially self-care,” O’Halloran says. Put these candles any place where you need to relax more or a spot where you can decompress.

“Another great candle brand is

Photos: Chris Emeott

‘Northern Notes.’ We all have a nice connection to our states, and this brand gives tribute to Minnesota. Some scents included are Freshwater and Amber,” O’Halloran says. “It really brings out the nostalgic feel for our customers.”

The candles are also labeled after some of the most iconic destinations in Minnesota such as Lake Superior and the Boundary Waters. “You can really bring a piece of Minnesota into your home,” O’Halloran says.

Taper candles and shaped candles are also a trending piece this season—from colorful pinks to cozy blues, there’s no end in sight for this style.

Get Colorful

“Colored glass has been a trending décor piece throughout our store—it includes everything from glass, cups, plates, you name it,” O’Halloran says. “What really makes these pieces special is how the glass interacts with light, they really illuminate any room you put it into.”

Updated into a more modern shape, colored glass vases can fit into any space of your home to make it a statement piece without it being an eyesore. The colors are versatile and can be bought in shades of deep autumn tones or brighter colors, such as pinks or purples, transitioning into the holiday season.

The pattern or silhouettes of the body have been a recent trend lately too— these figures are vases that can be put anywhere in the house to spread body positivity. “This is a unique home concept, but these products can really be empowering,” O’Halloran says.

Stay All Natural

The cozy, organic feel of natural elements built into art or other decor items creates a feel-good vibe throughout the home. “These home goods are beautiful, and we’ve really seen the trend of pressed wildflowers infused into an art piece,” O’Halloran says. “This art print isn’t only on canvas but can be found on our kitchen products and cutting boards too.” These items aren’t specific to summer or winter either, you can keep them up yearround and get inspired within the natural components of these pieces.

TASTE

Sweet Selection

WHAT’S NOT TO LOVE ABOUT GRAZING BOARDS? The modern entertaining essential has found its way to our tables in increasingly elevated forms. Deli meat fashioned to look like flowers, intricately folded cheeses, layers of colorful fruits and veggies—the boards have become almost too beautiful to con sume. But what happens if you take the cheese and meat off the board this winter in favor of, say, hot chocolate?

“Fun fact—without meat, a charcute rie board would not be called a ‘charcute rie board,’” says local charcuterie expert and teacher Kelsey Bassett of The Board Loon. But don’t fret. “You can really make any spread into a fun board,” Bassett says.

The Board Loon has garnered a large following on Instagram from Bassett’s easily digestible DIY videos and stun ning charcuterie creations. While she once sold her grazing boards, Bassett now spends her time teaching local and virtual workshops to the masses. So, who best to teach us the ins-and-out of craft ing this sweet twist on charcuterie just in time for winter entertaining season?

Let's Dip In!

1. Set the Table

Choose a board that fits the size and style of your gathering. Then, consider what items your board will need to contain. What will hold the hot chocolate center piece? What about toppings? Have fun exploring your kitchen and local shops for ramekins, unique mugs and other fun additions. “By placing these items down first, they will serve as ‘anchors’ for everything else you add in,” Bassett says.

2. Graze your Local Shops

By Zoe Deal

Now that you’ve prepared the backdrop for your edible display, it’s time to get shopping! Start making a list of your board essentials, taking your guests into account. For kids, find unique ways to bring classic flavors—like sprinkles, cookies or dehydrated marshmallows. To appeal to your mature guests, Bassett suggests including an adult beverage— like Baileys Irish Cream, Kahlúa or a red wine. Or add a “warm and cozy” flavor to your hot chocolate offerings with a sprinkle of spice, such as cinnamon, cardamom or cayenne, or an extra syrup, like mint, caramel or white chocolate.

Photo: Kelsey Bassett

Heat up your festivities this season with a hot chocolate board.

SPIKED HOT CHOCOLATE Recipe from Kowalski’s Markets

Ingredients:

» 3 ½ cups milk

» 1 cup half-and-half

» 3 Kowalski’s dark chocolate bars (3 oz. each), chopped

» 1 ¼ cups liqueur or spirits, your choice

» 1 tsp. vanilla extract or paste

» 1 pinch of salt

In a medium saucepan over medium heat, bring milk and half-and-half barely to a boil. Add chocolate; con tinue cooking, stirring with a whisk, until chocolate melts and is smooth. Stir in liqueur, vanilla and salt. Divide among six mugs.

Tasty tip: Try your favorite boozy beverage in this indulgent recipe: rum, bour bon, port wine, crème de menthe, Irish cream or cof fee liqueur, such as Kahlúa.

For a wide selection of seasonal good ies, she says, “I love shopping at Trader Joe’s; it usually is a one stop shop. But if I need … more elusive ingredients I go to Kowalski’s [Markets], Whole Foods and Jerry’s [Foods].”

3. Get Creative

Explore what swirls, shapes and sizes fit your fancy. Bassett recommends bal ance amid the chaos. “You will want your board to be well balanced with colors, shapes, sizes and even flavors,” Bassett says. “I also always try to place items in odd numbers.” As you near the end, use “filler” items, such as nuts, chocolate chips or marshmallows. “The key to a good board is not being able to see the bottom!” Bassett says.

The Board Loon; theboardloon.com

The Board Loon @theboardloon

Photo: Chris Emeott

SHAKE UP YOUR THANKSGIVING FEAST WITH COMFORTING AND COLORFUL SIDE DISHES.

side hustle

Not that we aren’t thankful for the meaty bird, but why is turkey the cynosure of Thanksgiving meals when side dishes are the real reason we pass around for seconds and raid the refrigerator after midnight? This year, buck tradition, and delight your guests by adding a few new side dishes to your repertoire.

As you gather the recipes, be mind ful of your overall menu. Whether you want to revamp it all and add new culi nary masterpieces or simply freshen up beloved recipes, take into consideration time and space. What can you prep in the weeks, days and hours ahead? How much food can fit in the refrigerator?

(Remember to include dishes your guests are bringing.) Do you have room in the oven for the varying cooking times and temperatures on the day of your hosting event? Can you use a crockpot to keep a dish hot?

You’ll also want to accommodate dietary preferences and restrictions. Make guests feel included by tastefully serving a side dish or two that appeal to their vegetarian, gluten-free, low-salt, vegan, dairy-free or other needs.

For expert advice about putting a twist on Thanksgiving side dishes, we turned to Rachael Perron, culinary and branding director at Kowalski’s Markets.

Why is it important to serve side dishes? How many should we have?

Sides can be the most fun part of Thanksgiving dinner, so the sky’s the limit. Let your appetite be your guide.

Plan for a balance of textures as well as temperatures. It’s nice to have crispy, cold accompaniments (like a green salad) to warm, soft piles of mashed potatoes, turkey and gravy.

Along with balancing comfort foods with healthy nutrients, like fruits and vegetables, what else should we

consider? Sides are all about balance. In addition to texture and temperature, plan for a mix of sweet and savory and a mix of colors. There is a lot of brown in a typical turkey day meal!

What are some outside-the-box side dishes? One of my favorite tricks to switch up vegetable sides is to add salty, tangy cheese to cut their sweetness. This is an especially good trick with sweet potatoes or butternut squash for which blue cheese is a great match. On green beans, try feta or gorgonzola instead of

the traditional cream casserole prepara tion. A touch of lemon zest and toasted nuts, like pine nuts or pecans, add more layers of flavor plus that all-important crunch factor.

What is an entrée option for a vegetar ian diet or for someone who doesn’t like turkey? A whole-roasted cauliflower is elegant and satisfying as a main dish, plus meat-eaters will love it as a side dish. A spatchcocked roasted chicken is a great alternative to a turkey for a small group, and it cooks faster.

Top: Whole Roasted Cauliflower; Bottom left: Parmesan Green Bean Fries; Bottom right: Maple Blue Butternut Squash

Photos: Kowalski’s Markets

let’s cook

Are you ready to change up your Thanksgiving side dish es and have your guests beg ging for the recipes? Here’s a few to get you started. Visit woodburymag.com for complete recipes.

Bread and Sausage Stuffing: “Use your favorite breads— mine is a mix of pumper nickel, wheat and crusty white … I'm not allowed to come to my family Thanksgiving without it.” Staci Perry Mergenthal

The following recipes are courtesy of Kowalski’s Markets.

Harvest Thyme Salad: With vibrant fall colors, this veg etarian and gluten-free salad adds nutrients and craveworthy crunch.

Maple Blue Butternut Squash: Dish up sweet, savory and tangy Maple Blue Butternut Squash, and your guests won’t even miss the traditional marshmal lows and sweet potatoes.

Parmesan Green Bean Fries: If you can’t escape serving green beans, try upgrading the tried-and-true veggie— without the condensed soup.

Tartiflette: If mashed or smashed versions are get ting tired, don’t forgo pota toes. Try this elevated twist on a mealtime favorite that adds brie, heavy cream and French butter to elevate the creaminess factor.

Whole Roasted Cauliflower: For your vegan, vegetarian, dairy-, lactose- and glutenfree loved ones, place a ten derly-roasted cauliflower in the center of the table. Your meat-lovers will dig in, too.

a house

STAR ATHLETES

THE LIMPERTS SHARE THEIR LOVE FOR COMMUNITY ATHLETICS.

written by AVA DIAZ

For Woodbury couple Heidi and Rich Limpert, sports are more than just a hobby—they’re a lifestyle. As legacy athletes in the community from their younger years and well into adulthood, the couple continue to share their exper tise and passion for sports in Woodbury and beyond. Together, the two have cre ated dynamic platforms for emerging multisport athletes from an elementary level to high school and through college.

Though sports have provided both with outstanding careers as athletes and

leading professionals, the two say the number one thing they want to accom plish is creating a space that kids want to come back to. And that starts with a bond.

“When you play, it’s like a family,” Heidi says. “If you are playing a sport together, you already have something in common, and it just grows your network of friends.”

MN ATHLETIC CLUB

With the Minnesota Athletic Club, for merly known as the Minnesota Lacrosse Club, Rich wanted to implement a

program that would make lacrosse acces sible to youth in the community. What started in an open field soon flourished into a booming program that provided opportunities for athletes from East Ridge High School (ERHS), Park High School and Woodbury High School (WHS), as well as the communities of Hastings and Hudson, Wisconsin. However, after looking at his son’s, Drake (14), lacrosse roster, he realized all the other players also played hockey like him. The crossover of the two sports sparked the idea to merge

the two and provide a more well-balanced schedule for more youth to get involved. This combination would allow for mul tisport athletes to fulfill their interests without fear of missing out on substantial training opportunities.

“Part of the reason why he started the MN Athletic Club was because they saw a lot of kids just choosing one sport for their whole life and then burning out by the time they were in the ninth grade,” Heidi says.

The organization promotes success on the field and ice by providing extensive training opportunities, enhancing skillset development and encouraging multiinterest in athletes.

As a former multisport athlete himself, Rich says it’s important to have a pro gram that is flexible for both the parents and the athletes. Available for boys and girls from age 7 through high school, the practice and tournament schedules for the two sports (depending on the season) are universally the same despite the age. This approach makes it easy for parents with more than one kid in the same sports, he says.

“I want them to have fun with sports. That is the biggest thing,” Rich says. “My time is done playing it. I want them

to have the most opportunity to have the best time that they can, and I wanted to help support the other kids they hang out with because it becomes one big family.”

HEIDI’S TRAILBLAZING LEGACY

As a tri-sport athlete in high school, Heidi was a part of track and field, diving and gymnastics. Balancing her time as a multisport student athlete was tough, but she says, if anything, the cross training was an immense benefit.

“I felt like I was a much better athlete, stronger and faster. Being in other sports kept things fresh and exciting,” she says. “People that do the same thing over and over will get burned out. Being a multi sport [athlete] prevents that. Your body can recover, and you don’t get bored.”

Though the sports all seem very dif ferent, she says she thoroughly enjoyed jumping and was able to incorporate that into all three. However, the sport that took her the furthest in her career was one that she naturally stumbled into. When she was in Girl Scouts, the organization had a track and field day. In a variety of events, Heidi says she

won every single one she was a part of despite it being her first exposure to the sport. She says winning was fun, and she sought more ways to pursue that posi tive experience.

Fast forward to high school, she was a trailblazer in the sport and was a part of the crew that introduced pole vault ing into girls’ athletics. “I like being a pioneer for things,” she says. Excelling in pole vault, hurdles and running, she later went on to receive a full-ride scholarship for track and field at the University of Kansas.

After her high school and college career, she continued to stay involved with the community that exposed her to her passion and began coaching the girls track and field team at her alma mater. “The root of who I am is I like to help. I love helping people and helping them win,” she says. “It doesn’t mean winning the race or winning the game. It is win ning in life.”

This message is something she lives by in all realms of her life. In addition to her work as a coach, Heidi is also the program leader for an Evangelical youth group called Young Life, an ambassa dor for One Ocean Diving (a program

Left: Heidi Limpert at Woodbury High School

Athletics Hall of Fame Induction Night.

Page 33, top: Annika Limpert (17), 12th grade

Page 33, bottom left: Drake Limpert (14), eighth grade

Page 33, bottom right: Kiera Limpert (15), 10th grade

Photos: The Limpert Family

supporting shark conservation, research and education), a substitute teacher for the South Washington County District and, formerly, a firefighter.

“I am a ‘yes’ person,” she says. “I am really passionate about that fact that you get this one opportunity, this one life. Life goes really fast, and don’t miss out. If you have your heart desire to do something, then do it, and do not let anyone stop you.”

RICH’S LIFELONG ENDEAVOR

“I wanted to play everything,” Rich says about his passion for all things athletics. As a former football, hockey, baseball and lacrosse player, he says experiences as a multisport athlete aided his skillset both physically and mentally.

“Having a well-rounded background in sports translates and makes you stronger in areas that you don’t repeat in a cer tain sport,” he says. “You use different muscles and different stabilizers to make your body less prone to injury and pro vides you with a different view on how you might approach a sport.”

Rich says he had the luxury of learn ing from his older siblings. However,

throughout his time as an athlete and now coach, he says he did not have much of a guide to go from and had to figure things out along the way. He takes what he knows from personal experience as a former high school and collegiate athlete at the University of St. Thomas and the University of Minnesota, Mankato, and merges it with his insight from the side lines as a coach.

Rich finished his first year as head coach for ERHS girls’ lacrosse team in 2022, where his and Heidi’s two daugh ters, Annika (17) and Kiera (15), play on the team. However, this is not his first rodeo. Formerly the assistant coach, he also was the head coach of the Minnesota Golden Gophers mens’ lacrosse team for seven seasons and the boys’ lacrosse team at WHS for 10 seasons. With over 20 years in experience coaching lacrosse, Rich doesn’t see himself stop ping anytime soon.

His recent endeavor includes merg ing him and his wife’s skillsets for the benefit of his athletes. Inviting Heidi to practice with the lacrosse team at ERHS, she works with the girls to enhance their agility and endurance on the field. Using her track expertise, she provides insight

on running technique to improve their movement on the field.

“It is playing off of both of our strengths,” Rich says. “For me, it is the strategy, and an enormous part of lacrosse is running and technique, so

I think it is a seamless transition, and she does a really good job with large numbers of athletes, being patient and commu nicating difficult techniques … it is fun seeing her out there teaching what she knows best, which is how to run.”

Working to accelerate athletes’ learn ing abilities, he says his favorite part of coaching is showing them that they are capable of more than they may think.

“I think my passion has been how to relay information faster to the kids: get it to them quicker, what we are doing, why and how we are doing it?” he says. “My favorite thing is seeing when the kids’ lightbulb goes off.”

Minnesota Athletic Club, 4125 Radio Drive; mnathletic.club

Minnesota Athletic Club

@minnesota_athletic_club

@MNLacrosseClub

Rich Limpert during Midnight Mayhem on ESPN; featuring the University of Minnesota versus Liberty University.

Photo: The Limpert Family

HALL OF FAME

In 2012, Heidi was induct ed into Woodbury High School’s Hall of Fame for her performance as an athlete. Running locally, nationally and internation ally as a teen, her accom plishments are astounding.

STATE ACCOMPLISHMENTS

• Ranked as the number one all-time female in the 100-meter hurdles, triple jump and pole vault

• A five-time state track meet champion for the 100-meter hurdles, 300-meter hurdles (two times) and triple jump (two times)

• A member of the state champion swim ming and diving teams in 1991 and 1993

• Earned 17 varsity athletic letters

ACCOMPLISHMENTS

ABROAD

• Raced internationally as a part of the U.S.A. Track Team where she was the meet record holder and gold medalist for the 100-meter hurdles, a gold medalist for the triple jump, silver medalist in long jump and com peted in the Scandinavian Youth Championship against 13 other nations

• In 1994, was nation ally ranked 10th in triple jump and 14th in the 55-meter hurdles

• Recognized as the Wendy Heisman Regional Award winner, a scholar ship that recognizes the nation’s outstanding student athletes

Better Way to Bank.

TWIN CITIES

WRITTEN BY AVA DIAZ

ENTERTAINMENT OASIS

EMPTY NESTERS REVAMP THEIR HUMBLE ABODE.

A local family wanted to create a space in their home that was comfortable and durable for them and two dogs—and had plenty of space for entertaining. Opening the floor plan to enhance the view of their land, the space was refreshed but still maintained its original integrity.

“There are certain parts to the house that drew me to it and is why we bought it,” Amy, the homeowner, says about the natural stone fireplace, the A-frame wood ceiling and the windows opening to the west side of the lot. Utilizing what was already there, Long Lake-based Julian Design worked to modernize the space while also making it functional for how the family liks to spend time.

“They kept the character of the house and aligned it with some of the things that we like,” Amy says. “They really listened to who we were, the vibe and our family to bring out the beauty of our house.”

Designer Lacy Hughes says the homeowners naturally gravitated toward earth tones and deeper colors. “They love spending time at their cabin, and they have a beautiful yard, so the outdoors is something that is really important to them as a family ... [It’s] really reflected in the finishes and the textures that they like,” Hughes says.

The key was to find a balance between the repeating natural textures, like wood and stone, that were present in the space—which Hughes describes as the push-and-pull effect.

“I love how everything goes together and feels like it has been there,” Amy says. “Everything complements each other, but is also unique.”

Hughes says the clients’ clear vision was the most interesting part of the project. “The homeowners were really clear on what they wanted it to be like and how they wanted it to feel, so it was really fun to collaborate because they had such distinct thoughts and wanted to push color and design as much as they could in their space,” Hughes ays.

THE CEILING

Accentuating the partial A-frame ceiling, the slanted side is covered in natural wood paneling—an element that provides warmth and texture in the space.

It looks like a custom finish, but it is an original feature to the home. As one of the three pieces salvaged from the former space, Amy says, “I believe in allowing the favorite features of the house to shine.”

In addition, Hughes says the ceiling also provided them with a road map for the color scheme, use of texture and the natural approach to the overall design of the home.

THE PILLARS

The space needed stability due to the removal of the wall that separated the kitchen and living room spaces.

“It was more out of necessity rather

than design ... They had to put in some headers to take the wall out because it [the section of the ceiling] was kind of load bearing,” says Hughes.

The design team incorporated columns to provide support in a tasteful and visual way. Mimicking the warm wood tones of the living room ceiling, the rectangular columns are covered with wood panels that are framed with black iron strapping along the edges.

The black accents, such as the iron strapping, are another feature consistently found throughout the home. This definitive touch can also be seen on the staircase banister, the hardware in the kitchen, the baseboards, the windowpanes, the light fixtures in the living room and eat-in space and the barstools.

THE KITCHEN LAYOUT

Hughes says her favorite feature of this project was the unique layout of the kitchen, which features a double oven and maximal countertop space. She says the homeowners were very strategic with their choice in placement for the appliances.

Typically stacking the ovens one on top of the other, Hughes says they preferred to keep the features low. So, they opted to put the two ovens side-by-side underneath the stovetop and the adjacent microwave in the island to create one efficient station for cooking.

“It was so different than anything we

The holiday season is chockfull of entertaining—so be sure to keep your guests coming back for more with these simple tips.

Make your guests feel welcome from the jump. Greet your friends and family

members, and introduce them to one another—mention any commonalities, so everyone can feel connected.

Plan a timeline. Although you don’t need to have a minute-by-minute schedule, a loose timeline helps

the night progress naturally. Be ready to serve your guests a drink or light snack upon arrival, and keep the night progressing with dinner, dessert or dancing.

It’s all in the details. Don’t wait until the night before

to get everything together.

Plan a menu and your entertainment options (think: games, dancing, karaoke!) several weeks in advance.

Be sure to have welcoming and warming decor, like candles, to keep your guests comfortable.

really worked on, but they were really clear and direct in knowing how they like to use their kitchen and how they cook,” Hughes says.

The kitchen island also features two beverage fridges for quick and easy access to their favorite refreshments.

THE WATERFALL COUNTERTOP

The 14-foot kitchen island acts a functional focal point in the center of the home—the quartz seamlessly folds over the edge of the counter, providing a

sense of movement. This choice eliminates the use of extra cabinetry or woodwork at the endcap.

“It keeps things more clean lined versus having a bunch of shelving. To me, I think that [extra cabinetry] looks cluttered,” Amy says about their choice for this feature.

THE VIEW

The layout played an essential role in the renovation. Removing the dividing wall between the kitchen and living spaces allowed for optimal flow of the main

living quarters. In addition, it also helped to redirect the focus to the natural view provided by the patio windows on the west side of the home.

“Ultimately, I think they took the important things from the original part of the house and the layout and maximized it to have a view,” Amy says.

Julian Designs, 1935 W. Wayzata Blvd. #105, Long Lake; 952.937.0589; julianinc.com

Julian Design @julian_design Julian Interior Design

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Central Bark 3115 Hadley Ave. N., Oakdale centralbarkoakdale.com

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Personal

SAINT THERESE OF WOODBURY

SENIORS CAN EXPERIENCE WHEN THEY PRACTICE GRATITUDE, ALONG WITH CULTIVATING MORE GRATITUDE IN LIFE.

Builds Self-Esteem

Practicing gratitude helps seniors stay grounded, reminds them that they are valuable, and reduces social comparison.

Improves Health

Practicing gratitude leads to better sleep, less depression, and helps with chronic illness.

Strengthens Relationships

increases social connections

strengthens current relationships.

connected socially, seniors feel less isolated and lonely.

Increases Spiritual Connection

many seniors, practicing gratitude

them of their true identity and

them with hope and faith.

Improves Memory

people are more likely to

past experiences in a more

manner. They savor the good times and are better equipped to cope

hard times come their way.

ART IN THE PARK

Celebrate local artists and businesses this month.

THIS NOVEMBER, Woodbury area residents once again have the opportunity to support local vendors and artists at the Central Park Art and Craft Fair. City of Woodbury recreation technician Jennifer Anderson says, “The first Art Fair was held in fall 2015; [however] we have not held one the past two years due to COVID-19.”

This year, Anderson says to expect many different types of art and vendors, including paintings and pottery—most of which are from area artists. Whether you’re kickstarting holiday shopping early, searching for table décor or just looking to support local artists, Woodbury’s Central Park Art and Craft Fair is a popular place to do so. “The Art Fair has drawn between 300 to 500 visitors in the past,” Anderson says. —Hailey Almsted

All ages. Free. 10 a.m.–3 p.m. on November 12. Woodbury Central Park, 8595 Central Park Place; 651.714.3799; woodburymn.gov

Compiled by Hanna McDaniels and Paige Schuller

LOCAL EVENTS

Hope For Your Hormones

11/08

Take care of your body and learn about women’s health with expert guest speak ers. All ages. Free. 6:15–7:15 p.m. The Wellness Way Woodbury, 700 Commerce Drive Suite 260; 651.330.9453; allevents.in

Legally Blonde 11/11–11/20

In this play based on the popular movie, Legally Blonde, Elle Woods beats the odds and proves everyone wrong while

things to see and do in and around Woodbury

entering the world of law at Harvard Law School. All ages. Times vary. Prices vary. Woodbury Leadership Academy, 8089 Globe Drive; 651.571.2100; wlamn.org

Business Networking Luncheon

11/17

Join Mayor Anne Burt at the Business Networking Luncheon, featuring annual business updates, a reflection of the City of Woodbury’s initiatives and proj ects, and what’s to come in 2023. Ages 18 and over. $25–$35. 11 a.m.–1 p.m. Eagle Valley Golf Course, 2600 Double Eagle Lane; 651.578.0722; woodburychamber.org

Woodbury Wobble 5k

11/24

Runners and walkers of all skills and ages are welcome at the annual Woodbury Wobble 5K. All ages. $30. 8–10 a.m. Colby Lake Park, 9715 Valley Creek Road; runsignup.com

Blood Drive

11/29

The Red Cross is hosting a blood drive for Woodbury residents. This is your time to donate blood for those in need. All ages. Free. 12:30–4:30 p.m. Worship Center – New Life Academy, 6758 Bailey Road; 651.459.4121; newlifeacademy.org

AREA EVENTS

Winter Yoga at the Arb 11/06

Bring out your inner zen during a win ter yoga session. Classes take place all season, starting on November 6 and are open to people of all ages and levels. With options for attendance on Zoom and in person, everyone is welcome. All ages. Prices vary. Minnesota Landscape Arboretum, 3675 Arboretum Drive, Chaska; 612.624.2200; arb.umn.edu

How the Grinch Stole Christmas

11/12

A beloved holiday classic returns to Children’s Theatre Company start ing with opening night November 12. All ages. Performances run through December. Ticket prices vary. Children’s Theatre Company, 2400 Third Ave. S., Mpls.; 612.874.0400; childrenstheatre.org

Curve Crest Blvd,

Radio Drive,

Turkey Trot St. Paul

11/24

Get out your running shoes and run the Turkey Trot 6K or 10K in St. Paul. Donations go toward the Open Door Pantry. All ages. Registration fees vary. 10K starts at 7:30 a.m. 6K starts at 8 a.m. Downtown St. Paul, parking at 150 W. Kellogg Blvd., St. Paul; turkeytrotsaintpaul.com

Como Fall Flower Show

Through 11/27

Fall is fleeting, so go to Como Zoo before their fall flower show wraps up on November 27. Wander through the bright colors and fall blooms, and make sure to remember your camera. All ages. Free admission. Time slots vary. Como Zoo Conservatory, 1225 Estabrook Drive, St. Paul; 651.487.8200; comozooconservatory.org

To have your event considered: email woodburymag@localmedia.co by the 10th of the month three months prior to publication.

Due to the fluidity being experienced in the current environment, 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.

Juniper Cured Salmon (Gravlax)

A Feast of Nordic Dishes

Celebrate the holidays by giving back to some of Minnesota’s roots.

Written by Hanna McDaniels Photos by Chris Emeott

MINNESOTA HAS NORDIC ROOTS that run deeper than just our football mascot and our icy ter rain—in fact, Minnesota has the largest Scandinavian population in the U.S. With Minnesota’s proud Nordic roots, some American holidays are celebrated a bit differently.

This holiday season, bring Scandinavia to your table and see how Scandinavian families in Minnesota celebrate Thanksgiving with their authentic cui sine. With the help of local organizations, Norway House and the American Swedish Institute, you can learn to cook Nordicinspired Thanksgiving dishes.

Minneapolis-based Norway House started when Norwegian-owned organiza tions began to pop up throughout every street corner in Minnesota. Today, there’s more than 100 Norwegian organiza tions and businesses in Minnesota alone, and five Midwest Norwegian colleges. “Norway House was meant to be a conven ing place for all the Norweigan activity in the area,” Ethan Bjelland, communications director at Norway House, says.

The folks at Norway House are experts on everything Norwegian, so bridging the gap between American cultures and Norwegian culture comes quite easy, espe cially when it comes to traditional Nordic food that hits your taste buds just right.

“The November month and Thanksgiving for Nordic families is really the process of getting prepared for Christmas,” Bjelland says with a smile. “In Scandinavia, Christmas is huge for us,

so the food we make around Thanksgiving is the kickoff to the holiday season.”

In the Norwegian-American com munity, lefse is not only a comfort food, but a staple. “It’s quite literally a mix of Minnesota and Norwegian cuisine,” Bjelland says. The way lefse is made is different from family to family—it can be made with different thicknesses as well as choosing between the two main ingredients, potato-based or flour-based. “We like to use this as a side or a dessert. Sometimes we put sugar or cinnamon on them to make them sweet,” Bjelland says. Bjelland also says that in Norway, it is a staple to wrap lefse around a hot dog to make a savory delight.

Lutefisk, a fish preserved in lye, is another must during Thanksgiving and is served throughout Norwegian churches around the holidays. Roasted Turkey with Lingonberry Sauce is perhaps a tastier dish that is more often served in NorwegianAmerican households.

“In Norway, we do not eat turkey often. So, this dish is the perfect mix of Norway and America,” Bjelland says. “We eat with a fork and a knife, and it is custom to pick up the meat with the fork and scoop with the knife. We scoop the sauce, potatoes and gravy onto the meat and have it as a full bite. Scandinavia really focuses on having a full loaded bite. Nordic food gets the reputation that it’s bland, but if you think it’s bland, you’re just not eating it right.”

Norway’s neighboring country, Sweden, has similar staple foods during the holidays.

At the American Swedish Institute, food and handcraft programs coordinator Erin Swenson-Klatt, who works with Twin Cities and Swedish chefs, says comfort foods are a must for Thanksgiving.

“Our comfort foods during Thanksgiving are traditional cookies [rosette cookies], glögg [mulled wine], and pickled herring, but we really love our glögg,” Swenson-Klatt says.

Besides the comfort of these Nordic foods, bigger dishes play a part in the making of a Scandinavian-American Thanksgiving. Swenson-Klatt shares a few Nordic-inspired dishes that are sure to put a twist on your Thanksgiving.

NORDIC-INSPIRED

THANKSGIVING DAY MENU

Contributed by the American Swedish Institute and Erin Swenson-Klatt

APPETIZER:

Juniper Cured Salmon (Gravlax)

Adapted from a recipe by Trine Hahnemann.

»

Tbsp. coriander seeds

Tbsp. black peppercorns

oz. juniper berries

oz. kosher salt

cup sugar

of salmon, about 3 lbs. 8 oz., skin on

salted butter and rye crackers, to serve

Lightly crush the coriander and black pep percorns together in a mortar and pestle, then add to a mixing bowl. Separately,

crush the juniper berries in the mortar and pestle. Add to the bowl along with the salt and sugar. Line a glass or ceramic dish generously with plastic wrap, and place the salmon fillet skin down in the dish. Evenly spread the salt mixture over the salmon, making sure the flesh is com pletely covered. Wrap the filet tightly with the plastic wrap, which keeps the cure in place. Refrigerate for two to three days, turning about every 12 hours. When ready to eat, rinse the cure mixture off with cold water, and wipe the fish clean. To serve, cut into very thin slices across the fillet, leaving the skin behind. Serve slices of gravlax on rye crackers with butter.

SIDE DISH: Roasted Potatoes with Mushrooms and Herbs Serves 4

» 2 lbs. fingerling potatoes

» olive or vegetable oil

» 1 Tbsp. dill

» 1 Tbsp. parsley

» 2 tsp. grated lemon zest

» kosher salt and fresh black pepper

» 2 Tbsp. butter

» ½ lb. mixed wild mushrooms, halved or quartered if large

» a nutty hard cheese, shaved (e.g. Parmesan, västerbotten or präst XO)

Preheat your oven to 450 F, and toss potatoes with 3 Tbsp. oil and 1/4 tsp. kosher salt in a 9x13-inch pan. Arrange into a single layer, and cover the entire pan with foil. Roast for 15 minutes. Carefully remove foil, shake pan well and continue roasting until potatoes are tender and browned, shaking occasion ally. Test with sharp knife to ensure they are done all the way through. Meanwhile, chop together the dill, parsley, lemon zest and 1/2 tsp. kosher salt on a cutting board; set aside. In a small skillet, melt 2 Tbsp. butter over medium high heat, and add the mushrooms, seasoning with additional salt and pepper. Look for a nice sear and deep golden brown color. Transfer the potatoes and mushrooms to a serving

bowl, and toss with the dill and parsley mixture. Check seasonings, top with shaved cheese and serve warm.

MAIN DISH: Roast Turkey Breast with Lingonberries

Adapted from Cook’s Illustrated

» 4 Tbsp. unsalted butter, softened

» 3/4 tsp. table salt

» ¼ tsp. ground black pepper

» 1 tsp. fresh thyme

» 1 whole turkey breast (6–7 pounds), bone-in and skin-on, trimmed of excess fat and patted dry with paper towels

» 1 cup water

» lingonberry preserves, to serve

» ½ cup table salt, optional and for natural turkey breast only

If the turkey breast is kosher or self basting, skip to the next step. Dissolve 1/2 cup table salt (or 3/4 cup kosher salt) in 4 quarts of cold water in a large container; submerge the turkey breast in brine, cover it with plastic wrap, and refrigerate it for three to six hours. (Do not brine the turkey breast any longer, or it will be too salty.) Rinse the turkey breast under cold water, and dry it thoroughly with paper towels. Adjust oven rack to middle position, and heat oven to 425 F. Mix butter, 3/4 tsp. salt, pepper and thyme in medium bowl with rubber spatula until thoroughly combined. Carefully separate turkey skin from meat over breast; avoid breaking skin. Work butter mixture under skin on both sides of breast, and rub the skin of turkey to evenly distribute butter over breast. Spray V-rack with nonstick cooking spray, and set inside large roast ing pan. Place turkey in the rack with skin side facing up; pour water into roasting pan. Roast turkey for 30 minutes. Reduce oven temperature to 325 F. Continue to roast turkey until the thickest part of breast registers 160 F on instantread thermometer, about 1 hour longer. Transfer the turkey to a carving board, and let it rest for 20 minutes. Carve, and serve with lingonberry jam on the side.

NORWEGIAN THANKSGIVING VOCAB FUN

Let’s have some vocal fun and not only learn about the food, but the language of our neighbors. These Thanksgivingrelated terms have been translated from English to Norweigan by Ethan Bjelland.

Festmåltid - Feast

Bankett - banquet

Potet - Potato

Tradisjon - Tradition

Pai - Pie

Midtpunkt - Centerpiece

Kalkun - Turkey

Innhøsting - Harvest

Servere - Serve

Takknemling - Thankful

Hjem - Home

Venner - Friends Saus - Gravy (Norwegians generally just call them sauces and refer to the color of them— brunsaus/brown-sauce, hvitsaus/white-sauce, etc.)

Tranebær - Cranberry Gresskar - Pumpkin

“The Norwegian language doesn’t generally require a lot of formality around table etiquette. The words for ‘please’ and ‘you’re welcome’ are used more sparsely than in Englishspeaking countries. But boy, oh boy, do we use the word ‘Takk,’” Bjelland says, noting that Takk translates to “thank you.”

Tusen takk - A thousand thanks; thanks a lot Takk for maten - Thanks for the food; recognizing both the cook and the time we share around the table Takk for innsatsen - Thanks for the effort; good work Takk for nå - Thanks for now; it was great to have had this time together

Over 20 years of professional design and

beautiful

Stillwater

to Keys Cafe)

Wise Eyes

Wildlife photographer captures Minnesotan beauty.

“THIS IS A PHOTO OF A SAW-WHET OWL who happened to fly into our yard, during the daytime … Saw-whet owls are the smallest of owl species in the U.S. and totally nocturnal. I was very surprised to see it sitting up in our tree at about eight feet or so,” says Nancy Berg, photographer and retired biology teacher. “[I’ve] had a love of animals my entire life. I normally am in the ocean photographing sharks and macro-critters, but due to COVID-19, I was forced to change my ‘focus.’ I decided, in 2020, to start photographing animals of Minnesota … I am always inspired by nature, whether it be the Philippine coral reefs I dive several times a year or owls in my backyard.”

“I have been a photographer since 1980 after graduating from college. I have traveled to 136 countries around the world, photographing flora, fauna and cultures.”

Photographer: Nancy Berg

Title: Wise Eyes

Equipment: Nikon D500 with Nikon NIKKOR 70-200mm F2.8 lens

To view other Focus on Woodbury photo contest winners, visit woodburymag.com.

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