White Bear Lake Magazine - November 2022

CHEF’S HOUSE

Local chef talks family, flavors and finding joy in home cooking

TASTEMAKERS

Fine Jewelry Watches Diamonds Jewelry & Watch Repair

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Why Be a Bear?

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• Hands-on

• World language

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’TIS THE SEASON OF family, festivities and an abundance of chaos! It’s been exactly a year since I hosted my family’s Thanksgiving gathering for the first time. Now, I’ve hosted my fair share of intimate dinner par ties and backyard barbecues, but a holiday get-together with my extended family required a whole new level of prep. Oh, there were casualties. My homemade buns didn’t rise, and the turkey showed up to the table an hour late. But all the stress and preparation around food and the perfect place setting melted away as we settled around the table, enjoying each other’s company and the imperfect (yet delicious) meal that each person contrib uted to. And as the night came to an end, I came to the startling realization that I had taken my place in the family legacy, following in my mother, grandmother and great-grandmothers’ footsteps. Heartwarming, right? Well, we’re just getting started.

In this issue, you’ll find many more stories of legends and legacies. We’re honored to share a new chapter for the legend of White Bear Lake on page 20. And on page 26, you’ll meet the local family behind StirStix Coffee Roasters, a small, direct-to-consumer operation with a sweet origin story.

These pages are also devoted to the theme of giving back. I’ll introduce you to our magazine’s Editorial Advisory Board on page 16, a team of local leaders that have made an impact and continue to do so as part of White Bear Lake Magazine. And of course, it wouldn’t be a winter issue without food. Turn to page 36 to read about a local chef who has found his perfect fit teaching from his own kitchen and, if you’re a sweets lover, you can’t miss the hot chocolate grazing board inspiration on page 14.

Cover

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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 add ing a few new dishes to your sides repertoire.

Maple Blue Butternut Squash

Dish up sweet, savory and tangy Maple Blue Butternut Squash and your guests won’t even miss the traditional sweet potatoes and marsh mallows. Contributed by Kowalski’s Market.

» 4 tsp. Kowalski’s unsalted butter

» 2 tsp. brown sugar

» 4 lbs. peeled butternut squash, cut into ½” cubes (about 4 1/3 cups)

» 2/3 tsp. kosher salt

» 3/4 tsp. freshly ground Kowalski’s black peppercorns

» 1/3 cup blue cheese crumbles

» 2 Tbsp., plus 2 tsp., Kowalski’s pure maple syrup

1. Preheat broiler.

2. Melt butter in a large skil let over medium heat; stir in brown sugar until dissolved (about 2 minutes).

3. Add squash cubes, salt and pepper; cook over mediumhigh heat, stirring occasion ally, until lightly browned on edges (10–12 minutes).

4. Divide squash among (6 oz. each) oven-safe ramekins; top evenly with cheese and maple syrup.

5. Broil squash 6” from broiler until cheese is melted (about 2 minutes).

Head to whitebearlakemag.com

for more unique Thanksgiving side dish recipes courtesy of Kowalski’s Market and Salad Girl, compiled by writer Staci Perry Merganthal.

Photo: Kowalski’s

READ THE CITY BAKER’S GUIDE TO COUNTRY LIVING

Louise Miller’s debut, The City Baker’s Guide to Country Living: a Novel, will warm your heart in these cold winter months. When 32-year-old pastry chef Livvy Rawlings has to get away from an incident she created while working at a Boston dinner club, she retreats to a small Vermont town and the support of her best friend, Hannah.  As she reevaluates her life, she takes a job baking at the local inn, discovering a kindred spirit and what it means to belong. This book is also filled with great bak ing tips that you may want to try out this holiday sea son; Miller is, unsurprisingly, a pastry chef from Boston.

Therese Sonnek is the branch manager of Ramsey County Library - White Bear Lake. Visit rclreads.org for pro grams and locations.

ABODE

Hospitality for the Holidays

Hosting friends and family over the holidays is a time for celebration. Still, preparing to host can often feel daunting, so we have some ideas to bring warmth and joy to your guest room this season.

Declutter, Clean and Declutter Again

Having a guest bedroom is always a perk, but, if it doesn’t get used often, clutter can pile up quickly. Clear out any unnecessary items for your visitors and make space for them to put their own things. When in doubt, move it out!

Follow your Style

Check that your guest room still follows your style. It might be for visitors, but it is still your home, so pick out bedding that makes you happy and fits in with the rest of your house. If you are decorating your home interior for

the holidays, don’t forget to throw some fun and festive décor in there as well. Just add your own flair and have fun with it!

Cozy and Comfortable

Give your guests the comfort of being at a home away from home by making the space cozy. A coffee bar can be placed atop a dresser or extra table. Make sure to add differ ent textures into the space with a fun rug or a basket for extra towels and blankets. And if your room has a lot of light, install curtains so your guests can sleep in if they choose.

At the end of the day, hosting doesn’t have to be stressful. Just remember to make it fun and enjoy the time with those you love.

Christina Miller is the founder and owner of Christina Lynn Interiors, a boutique interior design studio based in White Bear Lake.

Photo: Christina Lynn Interiors

Spotlight on Community

Each year, the Greater White Bear Lake Community Foundation hosts a community-wide program called Community Partners to raise money to provide grants to nonprofit orga nizations that serve our area. In 2021, $67,500 was raised and granted to 23 nonprofit organizations. Since the program began in 2017, a total of $145,000 has been raised and granted to nonprofits serving our community.

The volunteer Grants Committee under the helm of Grants Committee chair Laura Whitney works to encourage nonprofits to apply for grants, helps nonprofits with its grant applications and evaluates all applications before making final decisions. At the community Share the Joy event in early December each year, the grants are distributed in person to all recipients.

Whitney says, “The best part is being able to meet the people behind the grant applications and to share that joy with members of the commu nity!” This year’s event will take place on December 1 at the event center at Rudy’s Redeye Grill.

In celebration of the dedicated volunteers that uplift this community, the Greater White Bear Lake Community Foundation spotlights a noteworthy citizen or initia tive of the White Bear Lake area in each issue. Learn more at gwblcf.org.

A Wedding to Have and Behold

Hold an idyllic wedding in a stunning setting at Union Depot. This iconic Saint Paul landmark provides a charming backdrop for an unforgettable experience. Surround your ceremony with historic architecture, natural light and an incredible ambiance. Union Depot has a variety of event spaces to choose from—tailor your event to match your vision. Plan a wedding you’ll remember for a lifetime at Union Depot.

Photo: Greater White Bear Lake Community Foundation

A Cut Above

Flicker Meat Company has been a community staple since 1985.

By Daniel Huss

FOR AS LONG AS MOST ANYONE CAN REMEMBER, meats have been sold on the same bustling corner of White Bear Lake. Though Flicker Meat Company has called the crossroads of County Road E East and White Bear Avenue home since 1985, before then it belonged to The Sunrise Meat Market. And The Sunrise had come long before that.

In March 2022, a new era in White Bear Avenue butchering history began when longtime owner Jeff Flicker handed the meat cleaver(s) over to then manager Jeremy Hosek. The transi tion was as seamless as the seal on a fresh vacuum pack. Hosek, after all, had worked at Flicker for 15 years.

Nine months later, sales are still rung on the same cash register. The same slicer Hosek was trained on sits behind the counter. And above the cash register, a piece of art in a Norman Rockwell style depicts a not-so-different transaction than those that occur on the daily.

Antiques aside, Flicker Meat Company is a flavorful local favorite. Any odd day you can find tenderloin and wagyu jerky, a Minnesota-shaped meatloaf, smoked salmon and salmon spread, jumbo shrimp and quick-thawing premium ground beef

NOTES FROM THE BUTCHER

What’s the best cut of steak?

Though it varies depending on the butcher and chef, Hosek lists the Hanger steak, a.k.a Butcher’s steak, as his favorite. “You get one per cow,” he says. His second favorite cut is the teres major, also known by shoulder tender or petite tender. Third is the Denver steak, a 1-inch-thick cut of marble ized deliciousness that’s best pre pared by flash grilling each side for no more than 45 seconds.

More, please!

Photos: Chris Emeott

Jeremy Hosek

flats. “We also sell pickled pigs’ feet,” says Hosek. “Someone bought a package today.”

On Thursdays, Flicker sells fall-offthe-bone ready-to-eat ribs. The shop’s smoked brisket is the stuff of legends. And at lunchtime, Flicker sell sandwiches. The menu board has hardly needed an update over the years. “The only thing that has changed are the prices,” says Hosek.

Another thing that won’t change? In the tight-knit community of White Bear Lake, Flicker Meat Company has a his tory of generosity. Nearby churches and schools are frequent recipients. Food shelves have also benefited. And as the holidays approach, the Flicker staff anticipates the same flood of locals look ing to serve their guests increasingly mouthwatering cuts of meat.

“It’s prime rib, tenderloin roasts, Manhattans and tomahawks,” says Hosek. “Menus keep getting fancier.”

The best customer meal photos taken over the holidays this year may find their way onto Flicker’s Wall of Flame. Though it’ll be hard to beat Flicker’s biggest brag: a 24-inch long chunk of Flicker cowboy jerky, slow cooked in 2018, that may or may not be the world’s largest piece of beef jerky ever. Yes, you can Google it.

East; 651.777.2455

TASTE

Sweet Selection

Heat up winter festivities with a hot chocolate grazing board.

By Zoe Deal

WHAT’S NOT TO LOVE ABOUT GRAZING BOARDS? The modern entertaining essential has found its way to our tables in increasingly elevat ed forms. Deli meat fashioned to look like flowers, intricately folded cheeses, layers upon layers of colorful fruits and veggies—the boards have become almost too beautiful to consume. 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 char cuterie board would not be called a ‘charcuterie board,’” says 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 huge

following on Instagram from Bassett’s easily digestible DIY videos and stunning charcuterie creations. While the White Bear Lake native 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 crafting this sweet twist on charcuterie just in time for winter entertaining season?

Photo: The Board Loon

Let's Dip In!

1. Set the table

Start by choosing a board that fits the size and style of your gathering. Then, consider what items your board will need to contain. What will hold your hot chocolate centerpiece? What about your 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

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, Kahlua or a red wine. Or add a “warm and cozy” flavor to your hot chocolate offerings with a sprinkle of spice, such as cinnamon, car damom or cayenne, or an extra syrup, like mint, caramel or white chocolate.

3. Get creative

This is the fun part! Explore what swirls, shapes and sizes fit your fancy. Bassett recommends balance amid the chaos. “You will want your board to be well bal anced with colors, shapes, sizes and even flavors,” Bassett says. “I also always try to place items in odd numbers. Odd num bers create visual interest.” As you near the end, fill in with “filler” items—such as nuts, chocolate chips, marshmallows and other small items. “The key to a good board is not being able to see the bot tom!” Bassett says.

Head to whitebearlakemag.com for unique hot chocolate recipes.

Board Loon; theboardloon.com

Board

A Community of Volunteers

Meet the members of our Editorial Advisory Board.

By Zoe Deal

AT WHITE BEAR LAKE MAGAZINE , we’re devoted to sharing stories that define our lakeside communities, and we couldn’t do this without the sup port of our Editorial Advisory Board of local stakeholders. Our board holds us accountable, connects us with sources and stories and drives us to do better and be better with every new issue. These standout people come from vari ous backgrounds and fields and share a common goal of serving this com munity. That’s why, in this our annual “Giving Back” issue, we connected with each of them to discuss what it means

to give back and how newcomers can look to get involved in this community.

Karen Alnes

Board secretary, Greater White Bear Lake Community Foundation

For Karen Alnes, giving back is “what keeps [our communities] alive and joins us together,” she says. The longtime Mahtomedi resident loves spending time sailing and kayaking on White Bear Lake and has found a place serving with both the White Bear Sailing School and on the board of the Greater White Bear Lake Community

Foundation in retirement. Alnes says she joined our advisory board “to help communicate both the needs and good things happening here.” For locals looking to get involved, Alnes suggests checking with local nonprofits and the White Bear Press for a list of weekly volunteer opportunities.

Ellie Fuelling Communications director, White Bear Center for the Arts (WBCA)

Ellie Fuelling brings a creative perspec tive to our advisory board and enjoys reading the On the Town section to see

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“what should be on my radar,” she says. She joined the board with a desire to learn more about the community through the lens of storytelling. In her role at WBCA, Fuelling says she gives back by increasing accessibility to the arts “because art always makes communities stronger,” adding that WBCA is always looking for volunteers to help create community through art.

Dylan McDonough

Volunteer and community engagement manager, Solid Ground MN Dylan McDonough spends his days giv ing back—working alongside donors and volunteers to serve 150+ families at local

nonprofit Solid Ground. When he joined the board in 2022, McDonough did so to get to know the community better and says he enjoys “anything recipes” in the magazine. McDonough appreciates “the diversity and passion” within White Bear Lake and the “mindset of looking out for others.” He suggests volunteering as “an easy, free way to get to know the commu nity and the people who represent it.”

Jackie Reis

Community volunteer with White Bear Lake Rotary, League of Women Voters and Many Faces of the White Bear Lake Area Jackie Reis has been truly immersed in the White Bear Lake community since moving

here in 1989, serving on and leading a num ber of local organizations. As a rotarian, Reis says she lives by the motto "service above self." While she describes this com munity as one that has much to offer, Reis says there are “issues to address—among them affordable housing, transportation [and] ensuring everyone feels like they belong.” To get started in volunteering, Reis suggests “thinking about and acting on the things that are important to you.”

Marisa Vette

Director of communications and community relations, White Bear Lake Area School District Marisa Vette is a positive and enthusiastic

board member and resource on stories that impact young people in our com munity. Vette describes the area as “a small-town gem” made special by the “sense of ‘Go Bears!’ pride.” At home, Vette and her husband pay it forward by sup porting local youths through Big Brothers Big Sisters of America, hosting exchange students and sponsoring the Vette Family Scholarship for local graduates. Vette says, “Supporting students is a solid invest ment in the community, especially as many of our graduates end up … coming back to the area to raise families!”

WHAT DOES THE EDITORIAL ADVISORY BOARD DO?

Our Editorial Advisory Board is a lifeline to the community. The group of area leaders is chosen by the editor to serve a two-year term, during which they support the magazine by connecting staff to local stories, offering feed back and suggestions, and more. Interested business owners, vol unteers and leaders can inquire about future openings at zoe@ localmedia.co.

The Bear WHITE BEAR CENTER FOR THE ARTS RECEIVES GRANT TO PROMOTE LOCAL STORIES.

There’s a story behind every name, and White Bear Lake is no different.

The city of lakes and legends is built on a network of sto ries, each one as important as the last. It’s the larger theme behind an initiative to bring the legend of White Bear Lake to the broader public.

White Bear Center for the Arts (WBCA) has earned sup port from Big Read, an initia tive created by the National

Endowment for the Arts (NEA) in partnership with Arts Midwest, to encourage programming about the legend of White Bear Lake. With the help of a $17,900 grant from NEA, the initiative seeks to increase understanding of the world through a shared read ing experience.

“[The project] supports organizations to create quality programming that is centered around the prem ise of the chosen book,” says

Karen Parkman, WBCA out reach coordinator. “It brings the community together around this one literary work and creates programs and experiences that build on its themes.”

The books that are chosen for each of these projects act as a starting point to spark conversation and encourage educational growth through community programming made acces sible by the grantees.

WBCA’s chosen novel is The Bear , written by National Book Award in Fiction finalist Andrew Krivak. The story is a com ing-to-age fable that follows a father and daughter as they navigate the world as the last two human inhabit ants. Using the secrets of the seasons (passed down for generations), the father teaches his daughter how to survive and live in har mony with the wild. When

she finds herself lost in the wilderness, it is a bear that leads her home to safety.

“It is about the relationship with the natural environment we live in and how it shapes who we are,” Parkman says, adding that it was the book’s potential to inspire “rich con versation” that led to WBCA’s decision. “[The book can] help us … think more about the stories that make us who we are and inspire us to feel more connected to the local environment.”

Parkman says the book also touches on how cultural practices are passed down through generations—a theme consistent with the program’s focus on the

Native oral history of the legend of White Bear Lake.

“Now more than ever there is an attention on history and how did we get here, what happened in the past or how have we evolved,” says Sara Hanson, the executive direc tor of the White Bear Lake Area Historical Society.

To ensure these con versations are accessible to a larger demographic, WBCA will be working with other community partners and organizations, includ ing the White Bear Lake Area Historical Society, Ramsey County Library, Mahtomedi Community Education, Gable Pines at Vadnais Heights, Century

Written by Ava Diaz Illustrations by Jamie Klang

College Library and the Bell Museum’s Whitney and Elizabeth MacMillan Planetarium.

The involvement of these organizations will also pro vide community members with the opportunity to get involved in a way that speaks to them, whether through art, conversation or observation.

“Art is essential and the best tool we have to express our experiences and learn more about others,” says Parkman.

THE LEGEND

The naming of White Bear Lake and Manitou (“Great Spirit”) Island is itself a trib ute to the Native legend said to have taken place there.

“It is said that a Sioux maiden fell in love with a Chippewa brave. She, the daughter of the Chief, on learn ing that her father planned war against the Chippewa, ran to her lover and warned him. The brave went alone into the Sioux village to ask for peace and the hand of the maiden. Before the Chief would agree, the Chippewa would have to do a brave deed.

“The lovers usually met on Manitou Island. One day, as the brave approached the Island, anticipating a meeting with his beloved, he saw, to his horror, a great white bear attacking her. He dashed to her rescue. Freed, she ran to get help from her father and

Programming Available

The WBCA will be utilizing its creative resources to offer reduced tuition art classes, lectures and hands-on workshops that draw themes from the book, includ ing winter traditions, drawing in nature, finding inspiration from trees and more.

The White Bear Lake Area Historical Society will provide a three-part talk ing series in collaboration with David Mather, National Register arche ologist at the Minnesota State Historic

Preservation Office, throughout the month of November. The first session focuses on bear ceremonialism and the use of bears spiritually and symboli cally. The second session discusses how bears appear ceremonially in archeology throughout Minnesota. The last part to the series will explore our local con nection to bears and their symbolism, including the variations of the legend of White Bear Lake.

From the Author

“By calling the novel  The Bear, I am suggesting that there is hope all around us, if we step back and see ourselves as part of—not the center of—a larger, ever more beautiful and animate world. I hope readers will see and hold on to both the beauty and the struggle. Look around. There is struggle everywhere. But there is also beauty.” —Andrew, Krivak, a personal note on writing The Bear

STEVEN SCHMIDT,

PAUL

the other Sioux. Returning, they saw the brave sink his knife into the bear. But too late, they both fell to the ground dead. Slowly, as they watched, the spirits of the brave and the bear rose from their prone bodies. It is said that even today, as night falls, the spirits of the bear and the brave wander the Island eternally in search of each other.” (From the book Indian Legends of Minnesota by Mrs. Carl T. Thayer, J.R. Osgood & Co., 1883, pages 583–593.)

This excerpt is, in itself, a retelling, perhaps inspired in parts by local legend and the influence of new visitors and cultures. Another popular rendi tion can be found quoted in the pages Mark Twain’s novel Life on the Mississippi. Twain’s version of the forbidden love story also follows the path of a man and a woman from opposing tribes. The man saves his love by slash ing the bear with his knife. By killing the “monster,” both sides are brought together, allowing the couple and their tribes to live harmoniously together.

“Their children for many years played upon the skin of the white bear—from which the lake derives its name, and the maiden and the brave remembered long the fearful scene and rescue that made them one …” (Quoted by Mark Twain in Life on the Mississippi 1883, page 399.)

And while these are just two of

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White Bear Center for the Arts, 4971 Long Ave.; 651.407.0597; whitebeararts.org

White Bear Center for the Arts @whitebearcenterforthearts

White Bear Lake Area Historical Society; 2228 Fourth St.; 651.407.5327; whitebearhistory.org

White Bear Lake Area History Society @whitebearhistory

the many versions of this story, spread near and far, Hanson remarks on the validity of each in their representation of changing perspectives through the generations. “As a historian I like physical evidence and documentation, but as story telling piece and a human ele ment, the legend is fascinating to me,” she says.

THE LEGEND COMES TO LIFE

After hearing about the legend from a friend, Minneapolisborn writer and composer Caroline Wigmore knew she wanted to bring the rich his tory of White Bear Lake to life in a new way. Now, young

performers find themselves sharing a version of the story on stage far from the legend’s origins—in Plymouth, England.

“When translating to the stage you are not necessarily going to produce a word-forword documentary style story, you are working to tell the emotional truth to the story,” she says about their adapta tion, titled The Legend of White Bear Lake

With the legend as the back bone of the story, Wigmore’s company, Wigmore & Green, made a few alterations to the modern Romeo and Juliet story. The main characters in this version are young animals from feuding tribes. And the

tragic ending becomes one of hope when the protagonists find harmony following a period of war and the wrath of the “terrifying white bear.”

“It is a story about two peo ple that are at odds with each other and they need to make peace with each other but don’t know how … a magical story that still holds true for us now,” Wigmore says. “In a time when there is so much civil unrest … it is a story about two teenag ers that break through that barrier and find someone who is like themselves.”

For more information about this show and other projects visit wigmoreangreen.com.

Voted Best Day Care

Check out NEA Big Read classes and programs happening this month:

LECTURE SERIES WITH DAVID MATHER

11/07, 11/14

This series, organized by the historical society, will look into bear ceremonialism from a local, statewide and global perspective. All ages. Free. 7–8 p.m. White Bear Lake Area Historical Society, 2228 Fourth St.; whitebeararts.org

NEA BIG READ BOOK DISCUSSION

11/17

Join your community for an in-depth discussion of The Bear, facilitated by WBCA. All ages. Free. 2–3:30 p.m. Gable Pines at Vadnais Heights, 1260 County Road E East, St. Paul; whitebeararts.org

THE LEGENDS OF WHITE BEAR LAKE

11/28

The White Bear Lake Area Historical Society explores the origin and evolution of the leg ends of White Bear Lake. All ages. Free. 6 p.m. White Bear Lake Area Historical Society, 2228 Fourth St.; whitebeararts.org

A polar bear or … not?

As I was working on this story, I stumbled across the Kermode bear, sometimes called the “spirit bear.” This subspecies of the North American black bear has a rare recessive gene that gives them white fur—it’s also a symbol of change for Indigenous peoples. Though these rare bears are now found primarily in British Columbia (where there are as few as 100 Kermode bears), one was spot ted in Michigan this autumn— the first to be seen outside of British Columbia since 2004. It could be coincidence, these white spirit bears and the story of Manitou (“Great Spirit”) Island, but it’s never too late for new legends to be made.

School-Age

Money Back Guarantee*

StirStix Coffee Roasters embodies what it means to be a family business.

written By Zoe Deal photo by chris emeott

RAISING A FAMILY OF ROASTERS

It’s no secret that this country runs on coffee. With drive-thru stops on every corner and fierce loyalties around local and national chains, coffee is a routine that connects us. But for a few dozen coffee-lovers across the north Metro, the connection goes even deeper, with fresh roasted beans arriving at their doorstep courtesy of a local roasting family.

“[The kids] have a little routine that they do,” says Marlene Dyer, co-owner of StirStix Coffee Roasters and mom of four. “They’ll knock on the door, hand them their coffee and say, ‘Thank you for the business!’”

StirStix is a family enterprise crafted out of a love for roasting (that would be dad, Jeremy) a passion for teach ing and entrepreneurship (from mom, Marlene) and a whole lot of help from children Jack (15), Mitch (13) and twins Jett and Juliana (9).

As Marlene and I chatted on the sun porch at their home in Lake Elmo, the children waited in varying ways for their turn to speak. Jett and Juliana were on the move, dancing and spinning around a table. Across from me, Mitch sat quiet and attentive. And wedged in the corner of the couch, Jack was lounged com fortably—a jug of Arnold Palmer at the

ready—with a hat tipped over his face. It was a delightful introduction to the wonderfully matched coffee-roasting team they call “D6.”

The StirStix story began in 2019, when the family decided to start homeschooling amid the pandemic. Homeschooling the kids was a choice made to “simplify” the education pro cess during the chaos of the pandemic, and soon it became clear that Jeremy’s burgeoning interest in roasting beans would fit into the curriculum perfectly.

“We always knew that [StirStix] was going to be small, but we wanted it to be legit, and we wanted it to be a business that provided a quality product to the customer and the value of giving our kids that experience and opportunity to learn about a business,” Marlene says.

Jack recalls the night he found out about the idea. He says, “I was watch ing a movie in the living room … and dad comes running down the stairs, and he’s like, ‘Hey, Jack! I have this great idea for a business. I don’t know if you’re going to like the product, but it’s a great idea and it’s been around since the time of Jesus.’

And I was like, ‘Feet-washing?’ And then he laughs and goes, ‘No, coffee roasting!’”

Jack didn’t think too much of it at the

time, but soon they had a business plan and, then, a coffee roaster.

And though Jack still hasn’t grown into a taste for coffee, he says, “[Dad] definitely made the right choice in doing it. It’s been a fun experience so far.”

Each family member has a unique role to play in the roasting, selling and delivery of the beans. Jeremy is the sole roaster, only roasting enough each week to fulfill new orders, meaning beans are roasted “by demand” and arrive at their destination fresh.

“[Our customers] are so loyal and con sistent. I can count on it,” Marlene says. “Jeremy was roasting the other day and I’m like, ‘Well, this person will be order ing soon. They’re just about ready,’ and sure enough he finished roasting and boom their order came in!”

When the beans are ready to pack, the family unifies in the kitchen to get the job done.

Neat and tidy Juliana is responsible for measurements, making sure the bags are opened and the beans poured in correctly. Jett is the “errand guy,” entrusted with odd jobs that suit his boundless energy. Easy-going Mitch will do “just about any thing” from bagging and sealing to orga nizing orders. The eldest, Jack, likes to do work on the creative end—brainstorming advertising and marketing strategies. “Dad really likes the ‘free coffee’ part of it,” Jack says.

And mom, Marlene? It seems she’s a talented controller of chaos. When asked what the biggest challenge has been, Jett responds for her from across the room, “Controlling all the kids!” he says, and Marlene lets out a hearty laugh in agree ment. The four kids are involved in every aspect of the business, and it shows.

“It’s definitely been helpful in teach ing skills and how to communicate with people,” Jack says. Both he and Mitch have had the opportunity to go with

It’s in the Beans

Choosing your favorite coffee bean flavor from a grocery store shelf may be easy, but have you considered how those unique flavor pro files came to be? Though the Dyer family chooses their beans carefully, fla vors will shift throughout the year based on a vari ety of factors. Marlene compares it to wine—just like grapes, coffee beans change each season depending on weather and where they’re grown. “We’re not going to have the same bean profile [every time], but we’re going to try to get in the same profile slot if we can,” Marlene says.

The roasting process also has a part to play in the final flavor. “[The beans] all have different undertones and notes, and Jeremy can change that in how he roasts as well. He can bring out more of the chocolate or he can bring out more of the fruity or nutty under tones,” Marlene says. “He tries to do the best he can to bring the best out of each bean.”

Marlene to peddle their coffee at local farmers markets and events, earning a commission as they develop new skills. “We’ll watch to see how mom communi cates with the customers, and then we’ll do it too,” he says.

The markets are Marlene’s favorite part. “It’s sweet. As a mom of four, you don’t get a lot of the connecting time one-on-one, and then it’s the training: here’s what our product is, here’s how to set it up, here’s how to engage with people, here’s how to take the money and collect it and keep a count. Just that one-on-one training with the kids is invaluable,” Marlene says.

As the family began pursuing the business in earnest, they considered the questions: Who are we? What are we doing? They settled on the name StirStix with a crossed hockey stick logo to reflect a love for the ice sports (hockey and figure skating) that the kids pursue yearround—and the coffee bean sales pay for.

“It’s kind of become just part of life now,” Jack says. “Along with doing chores, we help out with [StirStix].”

StirStix’s beans are sourced through a direct-trade farm gate process that ensures farmers are paid fairly. Current bean offerings include Brazil organic dark roast, Honduras Lempira medium roast and Ethiopia Washed Guji light roast—all available to order online in 12 oz., 2 lb. and 5 lb. bags that can be gift-wrapped and packaged alongside StirStix merchandise.

“Our customers are all local, and it’s small enough that we can manage it, being home and doing homeschooling, but big enough that we’re happy to maintain it,” Marlene says. “It’s right in a sweet spot.”

And though the family calls Lake Elmo home, they are immersed in White Bear Lake through sports and StirStix. If they’re not at the Hippodrome or packed into their car delivering beans to local families, you can find them at local farmers markets, events and pop ups across town. “I feel like we live in White Bear Lake, to be honest with you,” Marlene says.

StirStix Coffee Roasters; 651.353.7168; stirstixcoffee.com StirStix Coffee Roasters

@stirstixcoffeeroasters

Photos: StirStix Coffee Roasters

Vintage mid-century modern furniture. Curated vintage decor. Well-designed modern home goods.

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Haus Theory 2182 Third St. 651.429.0963 haustheory.com

Building Strong, Confident Leaders through Small Class Sizes and Individual Attention

Grades K–8 Schedule a Tour Today!

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Sheila J. Kelly Law Firm, LLC 4856 Banning Ave. 612.568.8758 sheilakellylaw.com

Featuring uniquely refinished furniture, home decor, goods from local artisans, boutique clothing, baby items and more!

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Call us, and experience the White Bear Smiles difference! White Bear Smiles 4778 Banning Ave. 651.426.8998 whitebearsmiles.com

WINTER FARMERS MARKET RETURNS

The popular event is back, with even more opportunities to enjoy locally grown foods.

THE WINTER FARMERS MARKET RETURNS for a sixth year this November, continuing a mission to pro vide access to locally grown and crafted eats long into the winter season. With food trucks, samples and over 20 hyper-local vendors and farmers, there is sure to be a diverse selection to enjoy.

This event has grown from humble beginnings to a popular winter event, expanding from a few vendors to a community staple that brings hundreds together in a celebration of local foods and goods. “People love it, they really look forward to it,” organizer Michelle

Bruhn says. Even when the market moved outdoors, crowds turned out to support vendors despite the winter cold. As things change throughout the years, so does the market, and adaptations to the communityhonored event only make it more exciting. “I have lots of big plans,” Bruhn says. —Paige Schuller

All ages. Free. 10 a.m.–2 p.m. second Saturdays from November to January. Normandy Park Education Center, 2482 County Road F East, White Bear Lake; forksinthedirt.com

Photos:

things to see and do in and around White Bear Lake

Left to right: May Lee of Mhonpaj’s Garden, Hoppel Poppel

LOCAL EVENTS

Fall Boutique and Bake Sale

11/04–11/05

Join White Bear Lake area seniors for two afternoons of homemade goods. From baked goods to handmade jewelry, there is so much to enjoy. All ages. Free. 9 a.m.–7 p.m. Friday; 9 a.m.–3 p.m. Saturday. White Bear Area Senior Center, 2484 County Road F East; whitebear.ce.eleyo.com

Veterans Day Celebration

11/11

Express your gratitude for our veterans

by attending a ceremony in honor of those who have served. The event is hosted by VFW 1782, and refreshments will be served. All ages. Free. 9:30–11 a.m. White Bear Area Senior Center, 2484 Country Road F East; vfwpost1782.org

Fast Before the Feast

11/24

Featuring a 5K, 10K and Turkey Trot, the Fast Before the Feast is a great way to spend the morning of Thanksgiving. All ages. Registration fees vary. Event opens at 7 a.m., race start times vary. Boatworks Commons, 4495 Lake Ave. S.; 651.440.9625; mmraces.com

Winter Snow Craft and Gift Show

12/04

Celebrate the start of the winter sea son at the Winter Snow Craft and Gift Show. There will be a wide variety of vendors available. All ages. Free. 10 a.m.–3 p.m. White Bear Lake South Campus High School, 3551 McKnight Road N.; isd624.org

The Holiday Songbook

12/12–12/13

Lakeshore Players Theatre presents two nights of festive music with The Holiday Songbook, featuring traditional Christmas songs to classic holiday pop

To have your event considered: email whitebearlakemag@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.

Fall

Compiled by Hanna McDaniels and Paige Schuller

hits. All ages. Ticket costs vary. 7:30 p.m. Hanifl Performing Arts Center, 4941 Long Ave.; 651.478.7427; lakeshoreplayers.org

Jingle Bear 5K

12/17

Bundle up in your most festive sweater or Santa costume for the Jingle Bear 5K. Jingle bells will be handed out so run ners can jingle all the way along the race. All ages. Registration fees vary. Race events start at 7:30 a.m. Boatworks Commons, 4495 Lake Ave. S.; 651.440.9625; mmraces.com

AREA EVENTS

American Swedish Institute Holiday Experience

11/12

Celebrate Swedish culture this holiday season at the 72nd Holiday Experience at the American Swedish Institute. Tour the historic Turnblad Mansion, adorned with traditional Swedish Christmas decora tions. After you are through exploring, dine off the holiday menu at FIKA Cafe or get some Christmas shopping done in the gift shop, which features a unique selection of traditional Swedish products. All ages. Admission prices vary. 10 a.m.–4 p.m. American Swedish Institute, 2600 Park Ave., Mpls.; 612.871.4907; asimn.org

Cirque Dreams Holidaze

11/25

Get into the holiday spirit at the Orpheum Theatre with this family-friendly perfor mance. This play features a Broadway production with magical lights, original music, a storyline and beautifully made scenery. All ages. $33–$103. 4 p.m. Hennepin Theatre Trust, 900 Hennepin Ave., Mpls.; 800.982.2787; hennepintheatretrust.org

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

Chef’s House

Local chef talks family, flavors and finding joy in home cooking.

Written by Staci Perry Mergenthal Photos by Chris Emeott

WHEN BIRCHWOOD VILLAGE chef Matt Ellison lost his restaurant job during the COVID-19 pandemic, charting a new course required a bit of creative thinking.

One night over wine and a virtual Zoom call in spring 2020, Ellison and his wife taught friends in Chicago how to make pozole, a Mexican stew. Ellison had such a good time, the idea stuck with him. “The next day I thought, ‘I wonder if there’s something to this?’” Ellison says.

Within a few weeks, Ellison started teaching cooking classes online from the comfort of his own home. The shift allowed him to balance his passion for cooking with his family (wife, Jessica, and children, Scarlett, Lachlan, Simon and Annabel).

“Being home with my wife and four kiddos has been such a blessing, so we are working to make a long-term business out of it,” he says.

He named the venture Browns and Blues after their two blue-eyed and two

Staci Perry Mergenthal Cooks with Chef Matt

Although I’ve taught bak ing classes, I’ve never taken a cooking class. My recipe box is full of Midwest com fort food, my culinary skills are minimal and my weekly meal repertoire is stingy. So I was excited to learn from chef Matt in a one-on-one virtual lesson!

When chef Matt’s friendly face popped up on my computer from his casual home kitchen, I felt instant ly welcomed by his sociable persona and humor. After a few minutes of small talk, we began the virtual stepby-step cooking lesson for roasted chicken and veg etables with jus.

Over a hot skillet with shimmering oil, Ellison shared his story. When he was younger, he had the culinary dream of a tall chef hat at a high-end estab lishment. But the more he learned about the culture of foods and the people eat ing it, his approach to cui sine changed. He says, “I’m happy to get a giant platter in front of me and scoop it out family style.”

Not from a foodie family, being a chef has expanded his palate beyond the Creamette noodles and ketchup he ate as a kid. From sophisticated duck liver and French sauces to playful crushed Oreos with cream cheese dipped in chocolate for the kids, Ellison possesses the refined techniques of chef. But as we cooked together, I was struck by his unpretentious and casual personality. More than anything, it’s clear his true passion lies in sharing his knowledge and love for cooking with anyone who is willing to learn.

AT HOME Q&A WITH CHEF MATT ELLISON

What’s your cooking style?

Seasonal, family and rustic old-world cooking. Classic recipes you can do just about anything with once you have the guidelines down. They can have refined techniques, like making a nice jus or beurre blanc, but it’s still a hearty meal that fills your soul as well as your stomach.

What flavors do you use the most?

Whatever’s fresh and in season. Latino, dried chilies. Pozole. Mustard. I’m a little bit of a vinegar hound.

Any flavors you don’t enjoy?

Cantaloupe. Raw onion on burgers— it overpowers everything.

Do you have a signature dish?

Seasonal, farm-style dishes like pork shoulders or beef roast that I can hang out with in the kitchen all day.

What do your kids request?

Two boxes of Kraft Macaroni & Cheese with peas and cut up chicken nug gets, and they’re like, “Dad, this is the best thing you’ve ever made!” and I’m like, “Guys, I made duck last week.” Cheeseburgers on the fire when we camp, and my chili and corn and potato chowders in the winter.

Any cooking tips?

Finish everything with butter (even Latino-inspired dishes and Asian stir-fry). Add a splash of apple cider (or red wine or white) vinegar in soups and other dishes. Do like my grandma and save bacon fat to cook breakfast potatoes.

What’s for breakfast at the Ellison home?

Saturdays we do big breakfast (or “brefkist” as Annabel used to say) con sisting of potatoes, eggs, bacon and Jessica makes homemade English muf fins. Sunday is pancake day—banana chocolate chip or pink pancakes (made with a spoonful of roasted and puréed beets, lemon and ricotta cheese).

What’s a memorable lesson a chef taught you?

Teach someone else what you know.

brown-eyed children, and focused on everyday recipes that are made in a chef’s house. “We’re not eating foie gras and lamb every night,” Ellison says.

It was, undoubtedly, a welcome change for a longtime restaurant chef used to working nights and weekends. With a culinary arts degree from Le Cordon Bleu, the north Minneapolis native grew his experience across the Twin Cities as culinary director at Axel’s Bonfire, execu tive chef at Lucia’s in Minneapolis and Muffuletta in St. Paul and sous chef at Salut in Edina.

In his first year of business, Ellison taught up to 15 classes each month with clients ranging from house holds across the country to more intimate one-on-one classes. “They all cook a meal together, and [it’s] really great to see the happiness of people being able to see each other,” says Ellison.

Browns and Blues also offers in-person lessons, customizing courses to what people want to learn, like homemade pasta, beurre blanc or a comforting weeknight one-pan recipe like roasted chicken and vegetables with jus. In his virtual classes, Ellison cooks on two cameras alongside clients, answering questions, offering professional knowledge and making the pro cess of cooking an enjoyable one.

“Recipes are all guidelines, they don’t have to be so rigid,” Ellison says about cooking. “If you have a turnip instead of a carrot, it’s going to work. I like to show peo ple [to cook] with what you already have.”

What’s next for chef Ellison? Let’s see … growing Browns and Blues into a commercial building, expand ing his business model to include his family and the White Bear Lake area community, offering more exten sive classes, carry-out meals and small-scale catering. “We also want people in the community to teach their skills, such as baking or gardening, or rent the space for events,” Ellison says.

His biggest joy comes from watching clients become empowered to do something new in the kitchen.

“I really like to bring people joy through food,” he says. “There’s so much of cooking that seems like this mystical thing, and I think there is something to that, but you can do this at home … make a great meal and enjoy yourself too.”

FIRST PLACE: CITY LANDMARKS

Morning at Matoska

Local photographer captures the warmth of the morning light.

RACHEL CAIN OF WHITE BEAR

LAKE captured this serene moment on a morning in Matoska Park. Cain is a photographer with more than 20 years of experience and seeks to capture images that evoke a meditative experience for the viewer. “It was just the light that struck me on that bridge,” she says. Cain didn’t even see the person until after the photo was taken. “That makes it even better,” she says.

Photographer: Rachel Cain

Title: Morning Bridge with Walker

Equipment: Nikon DSLR with tripod

To view other Lens on the Lake photo contest winners, visit whitebearlakemag.com.

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