GirlfriendsHoliday2022

FROM THE PUBLISHER

Welcome to the holiday edition of Girlfriends!

We provide a variety of articles sure to entertain and inform you and introduce more amazing women who make positive differences across the Northland.

Immerse yourself in Wendyl’s Wonderland, a children’s story about the Orr Center organizer Wendy Purdy and volunteers who played major roles in the center. This year, Wendyl’s Wonderland is coming alive in the form of an indoor, lighted tour after dark, a new fundraiser for the Orr Center.

Learn about the Night Maker’s Market, a new place to shop for local, handmade goods in Grand Rapids.

Over in Hackensack, we are introduced to Teri Gapinski who takes over the reins at Jack Pine Stables providing therapeutic horsemanship for those in need.

And another story from Hackensack features Linda Paulsen, who has taken Minnesota’s unique art form – crop art – to the next level. This year for the 11th time, she took best of show with a portrait of the late actress Betty White, created with thousands of tiny seeds.

Megan shares articles on creating healthy colorful foods with your kids this holiday season and offers up some hairstyles to make your daughters feel special.

An article on keeping safety at the top of your list this holiday season will come in handy,

And you’ll feel relief after reading Kristin’s story about her challenging trip of a lifetime to Kenya.

If you have any comments or ideas for future stories, please contact us.

Enjoy the read and we hope you and your family and friends have a relaxing and fantastic holiday season! Good health, happiness and peace to you in 2023!

Take care, Alison Stanaway

Jack Pine Stables Director Teri Gapinski (right) pictured with student worker Jessica Sharpnack.

Cover Photo by Dean Morrill

TRENDY AGAIN

Various tried and true drinks have withstood the test of time. Hosts may want to offer these traditional favorites at special occasions where alcohol will be served, especially if the beverages are once again trending in the right direction.

Although Aperol has been a popular product across Italy since its inception in 1919, it is enjoying newfound fame more than 100 years later.

By 1950, the Aperol Spritz became the drink du jour of movers and shakers, and in recent years has enjoyed a resurgence of that popularity.

Aperol does for orange what limoncello has done for lemons. It has a zesty orange flavor with herbal notes and a touch of vanilla. Lightly alcoholic, an Aperol Spritz is refreshing and suitable for most occasions. Perhaps the biggest feather in the cap of an Aperol Spritz is that it can be paired with a variety of small bites, making it a very host-friendly cocktail.

Enjoy this classic “Aperol Spritz,” courtesy of Aperol, at your next gathering.

Aperol Spritz

Serves 1

• 3 parts Prosecco

• 2 parts Aperol

• 1 splash of soda

• Orange slice for garnish

In a stemmed balloon glass full of ice, pour the Prosecco, followed by the Aperol, and then add the splash of soda. Garnish with an orange slice.

TOASTS THE SEASON WITH A TWIST

People indulge just a little bit more when the holidays arrive. That may translate into enjoying an extra meal at a favorite neighborhood restaurant, buying one or two additional gifts to stash under the tree or hosting a gathering with close friends that stretches into the wee hours of the morning.

Some choose to indulge by sipping a cocktail while watching the snowflakes fall. A whiskey sour is a classic that can be given a makeover with some ingredients that are tailor-made for the holiday season. In this recipe for “Rosemary Cranberry Whiskey Sour,” courtesy of the editors of American Lifestyle, fragrant and flavorful fruit and herbs blend well with the tartness of the drink.

Rosemary Cranberry Whiskey Sour

Makes 4

Rosemary Simple Syrup:

• ¼ cup sugar

• ¼ cup water

• 2 tablespoons fresh rosemary

Cocktail:

• 6 ounces whiskey

• 3 ounces sour mix

• 16 ounces cranberry juice

• Cranberries, for garnish

• Rosemary sprigs, for garnish

1. In a small pot over medium heat, whisk together the sugar, water and rosemary. Simmer for 2 to 3 minutes, creating a syrup. Remove from the heat, strain to remove the rosemary, and refrigerate.

2. Fill a shaker with ice, and pour in the whiskey, sour mix, simple syrup, and cranberry juice. Shake, and pour into ice-filled glasses. Garnish with cranberries and rosemary before serving.

By Marie Tolonen

SAFETY

IS A YEAR-ROUND CONCERN

BUT IS ESPECIALLY IMPORTANT TO KEEP IN MIND DURING THE HOLIDAY SEASON.

Heating, cooking and open flames are identified as the top three causes of house fires, according to the Minnesota Department of Public Safety (DPS).

“All of those components are huge during the holidays,” Hibbing Fire Marshal Rossi Gangl said in a recent interview. “Almost every single year on Christmas or Thanksgiving, we end up having some sort of structure fire, to the point if we’re off we usually end up coming in.”

Gangl said the safety message hasn’t changed much in recent years, but the number of minutes for you to escape a house fire has dropped considerably and is on average only about two minutes.

While decorating your home for the holidays, Gangl said it’s important to be sure that you’re not blocking any exits. She also recommends making sure you have working smoke and carbon monoxide alarms and practicing fire drills in the home to help be better prepared in an actual emergency.

“Smoke alarms do save lives,” Gangl said.

SAFELY DECKING THE HALLS

“We see a lot of holiday trees that get set up in front of a door that’s not used frequently but can block the only exit,” Gangl said. “People often go to the exit they most frequently use and pass a perfectly good exit. We are creatures of habit.”

If you are bringing a live tree into your home, Gangl said you should make sure your tree is watered daily, or else have a stand that holds enough water for two days without going empty.

“Christmas tree fires go,” Gangl said. “If they start a fire they are more likely to be fatal than any other type of

fire. They get very hot and burn rapidly because of how flammable the trees are.”

The DPS cautions that a Christmas tree fire can be “explosive,” starting your home on fire in a matter of minutes.

“Throw it out if it’s dry, and the needles are falling off,” Gangl advises.

The DPS recommends using only non-flammable decorations and holiday lights that are laboratory tested.

“There are five big ones (labs) that do the testing,” she noted.

Before placing lights on your tree, check them for any fraying or damage.

“Light bulbs that are broken can potentially arc causing a dry branch to catch on fire,” noted Gangl.

It’s also important to keep your tree and other decorations away from heating vents and other heat sources, such as a fireplace.

OPEN FLAMES

If you are using candles for ceremonial purposes, such as a menorah during Hanukkah, it’s important to take precautions and don’t let the candles burn unattended, Gangl said.

For a safer option, Gangl recommends flameless candles. And if you typically burn candles just for the scent, she suggests oil plug-ins as an alternative.

Gangl noted that in Minnesota, it’s illegal to have any type of open flame, whether it is for grilling (gas or charcoal) or smoking on a deck of an apartment building.

COOKING

Never leave any type of cooking unattended, or as the DPS states on its website, “look while you cook.”

“In other words, stay in the kitchen while anything is cooking on the stove,” it states on the website. “If you have

to leave the room, turn off the burner and move the pan off it.”

It goes on to say that if you have something in the oven, use a timer so that your meal doesn’t burn and make sure anything combustible is three feet from the stove, including kitchen towels and potholders.

It may be cold outside, but if you are planning on deep-frying a turkey, make sure you are outside in the open area away from homes and buildings, Gangl said. Also, be prepared for a grease fire.

“Keep a cover with you and have a type K or kitchen fire extinguisher nearby,” Gangl said. “Never, never put a frozen turkey in hot oil.”

Before putting the turkey in the hot oil, you should pat it down to remove excess water, she said.

HEATING

Space heaters and other types of portable heating should be plugged directly into an outlet and at least three feet away from any combustibles at all times. And don’t let them run when you are not at home or while you are asleep.

The DPS recommends having chimneys, furnaces and boilers inspected annually and never leave a fire unattended in a fireplace.

This photo on the Minnesota Department of Public Safety website (dps.mn.gov) depicts the difference between a dry tree (left) and a tree that is watered daily (right) if it catches on fire.

SMOKE ALARMS

“It’s recommended that you have one smoke alarm in each bedroom, outside of each bedroom (such as a hallway connecting multiple bedrooms) and one on every level of your home,” Gangl said.

She also recommends placing one in the stairwells of homes.

To avoid false alarms, she said never keep a smoke alarm right in the kitchen and place them at least 15 to 20 feet from cooking appliances.

For the most part, smoke alarms should be placed on the ceiling or no lower than 12 inches from the ceiling, Gangl said.

There is modern technology available in smoke alarms, including Wi-Fi or Bluetooth alarms that allow you to interconnect all the alarms in your home so if one goes off, they all sound, Gangl said. This technology can give people valuable time to get out in the event a fire starts in a different area of the house.

There are also special smoke alarms available for people who have trouble hearing, including alarms with strobe lights, and a “shaker” alarm for when they are sleeping.

CARBON MONOXIDE (CO) ALARMS

Under Minnesota law, every home is required to have at least one operating CO alarm within 10 feet of every room used for sleeping, according to information found on the Minnesota Department of Health website, health.state.mn.us.

The DOH notes that CO alarms need to be replaced every five to seven years and recommends looking at the owner’s manual to see the recommended replacement schedule. Some of the first symptoms of CO poisoning include headache, breathlessness with mild exercise, dizziness, fatigue, and nausea, as listed on the site. It goes on to say that symptoms can progress to confusion and irritability, impaired judgment and loss of coordination, unconsciousness.

Carbon monoxide is often called the “silent killer” because the symptoms of CO poisoning are very similar to the flu.

In the event your CO alarm sounds, you should go outside for fresh air and make sure everybody is accounted for. If exhibiting symptoms of CO poisoning, you should call 911. If you are feeling fine, call your gas or utility company, and do not reenter the home until it is safe.

“Anyone can become sick and die from CO poisoning when exposed at very high levels,’’ it warns on the website.

Gangl recommends making sure you have working smoke and carbon monoxide alarms and practicing fire drills in the home to help be better prepared in an actual emergency.

“Smoke alarms do save lives.”

Gangl has 20 years of experience in fire service, eight years with the Hibbing Fire Department, and two years in her current position as Hibbing Fire Marshal.

Originally from Buffalo, Minn., located in the northwest Metro, Gangl said she originally had aspirations of becoming a surgeon.

Gangl became an Emergency Medical Technician (EMT), taking courses in between semesters for pre-med to obtain her license.

“I started working in the summer in Grand Rapids, fell in love with it and never looked back,” Gangl said.

In her current position, Gangl, like fire marshals in most small communities, wears many different helmets — public information officer, fire inspector, investigator, public education and public events and community outreach, to name a few.

“Essentially, you are looking at four full-time jobs and myself doing it and having to jump on a fire truck or ambulance,” she said, adding the same is true in Virginia and other cities on the Range.

“The bigger cities have inspectors and other staff underneath them; we do not have those luxuries in the smaller cities.”

The mother of six children, Gangl takes fire safety seriously when away from the job.

Whenever a smoke alarm sounds off in her home due to heat or smoke from cooking, Gangl said she uses it as an opportunity for her kids to go through the family’s fire safety plan.

Dial 911 to report any emergency.

Marie Tolonen is a staff writer for the Mesabi Tribune.

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By Kristin Rantala

I REALIZED THAT MY INTERNATIONAL BUSINESS TRAVEL SKILLS WERE RUSTY THE DAY BEFORE I LEFT FOR KENYA. MY FLIGHT WAS SCHEDULED FOR SUNDAY AFTERNOON; PANIC SET IN ON SATURDAY. I knew that I needed a business visa for entry into Kenya, but when I had glanced at the website earlier, I saw that I could apply for the business visa online. I didn’t read closely enough…because further down in the text, it indicated that the turnaround time for a business visa was 24 to 72 hours. Hence my panic on Saturday. I didn’t have 72 hours to wait – I had 24.

You can apply for a business visa online. The Business E-Visa Application Form consists of personal information, passport information, travel itinerary and purpose of travel. Applicants must ensure that all details are accurate and authentic to avoid discrepancies in the application. A few supporting documents are required for the application (a formal letter of invitation from a Kenyan company, certificate of incorporation, etc). The supporting documents need to match the information provided in the form. Mismatches and inaccuracies may result in the application being denied. There is also a visa fee of about $50 USD before submission.

I filled out the business visa application on Saturday morning and waited for my visa approval to come through. It hadn’t come through by Sunday morning, so I filled it out again (and yes – I paid another $50 to resubmit). My flight was scheduled for Sunday afternoon, so I called Delta to check to see if I would be allowed to board without the visa. The answer was “no”. I spent the next hour and a half on hold with Delta trying to reschedule my flight for the next day. While I was on hold, I popped over to check my visa application one more time, just to see if, by some miracle, it had been approved. It had! I spent the next 30 minutes getting ready to leave for the airport and managed to cram five days of clothing into a carryon, so I didn’t have to check my luggage.

In addition to the business visa, there were multiple health forms that needed to be completed prior to check in at the airport. I had to provide proof of my COVID vaccinations and print out the “results” of a health survey along with my COVID vaccine. All travelers above the age of 12 years arriving in Kenya are required to show proof

of either COVID-19 vaccination or a negative PCR. I needed to upload my COVID-19 vaccination certificate on to the panabios system (it’s like an African version of the CDC), and I had to complete a Travels Health Surveillance Form and bring a printed copy of the form with me to pass through the COVID queue when I got off the plane in Kenya.

Keep in mind that I had already gotten some vaccinations to travel to Kenya. In addition to typical vaccinations (polio, MMR, DTP, etc) and a COVID vaccination, it is recommended that you get some other vaccinations depending on when and where you are traveling to in Kenya. I chose to get four vaccinations – Thyphoid, Yellow Fever, Hepatitis A and Meningitis (Meningococcal disease). I also got malaria pills. Two shots in each arm, 14 malaria pills and $1,300 later, I was “ready” from a health perspective.

I was grateful for uneventful flights – the journey was about 19 hours all-in (including a three-hour layover in Paris). We landed in Nairobi around 9 p local time. The next part of my adventure was the COVID queue.

So much for social distancing in the COVID queue … there were a couple of hundred people packed together trying to push through the line. This was not an orderly process my friends. This was a crush of unmasked humanity attempting to get through a line staffed by two people. People were yelling and waving their forms and passports in front of the twoairport staff who were trying to check everyone’s paperwork.

Sweaty and tired, I squeaked through the COVID queue and landed in the customs line – my business visa panic continued… one of the other “requirements” that was called out in the visa language was that my visa letter needed to be in color. I didn’t have a color printer available when I left the house on Sunday morning, and try as I might, I couldn’t find a color printer in the Paris airport. When I was not sleeping, I spent the flight time worrying that I would get to customs in Kenya and be turned away because I had a black and white copy of my visa letter. As I stood in line, I looked around me, EVERYONE else had a color copy of their visa application. More sweating ensued. After an hour and a half of waiting in the customs line, my passport and black and white business visa were checked, found acceptable, and I was allowed to retrieve my luggage and find my driver.

Whilst Kenya is a safe destination compared to some surrounding African countries, there are issues with crime in major cities, and many government travel advisories warn travelers of the threat of terrorism. The US State Department recommends that travelers exercise increased caution in Kenya due to crime, terrorism, civil unrest and kidnapping. My employer arranged for me to have security during my visit to Nairobi. I had a driver who was trained in personal protection (he had been in the Kenyan military), defensive driving and always had a big knife beside him. Anytime I was outside of the hotel, I was with my driver. I felt very safe.

I had the chance to do a fourhour safari on my last day in Kenya. My traveling companions and I got picked up before sunrise to head out to the National Park. Nairobi

National Park is a national park in Kenya that is about four miles outside of Nairobi. It is fenced on three sides. The open southern boundary allows wildlife to move between the park and the adjacent Kitengela plains. We went on a tour with a guide in a very sturdy vehicle with an open top that allowed us to stand up and see the animals more easily. Within minutes, we saw a herd of zebras; this was followed by a frenzied drive over to a location in the park where lions had been spotted. We saw four lions there – two lionesses and two large cubs. They were impervious to our arrival. They just lazed in the early morning sunlight while we gawked at them. We also saw giraffes, black rhinos, ostriches, wildebeest, gazelles and various birds. It was fascinating. I was giddy like a little kid – clapping my hands and whooping with excitement with each new animal siting. Later that afternoon, we got to

go to a giraffe sanctuary in the city. We each got a little cup full of giraffe “kibble” and had the opportunity to hand feed the giraffe. We were instructed on how to hold the kibble correctly (one piece at a time between your thumb and forefinger). We were on elevated, fenced walkways. The giraffes would approach and very gently take the kibble out of our hands. It was so cool! The others were not as excited about this opportunity as I was – they all gave me their giraffe kibble so I could feed more giraffes (I was so excited)!

One of the things that I treasure most about travel is the opportunity to visits someone’s home. I was able to do that on this trip. It is such a gift to be invited into someone else’s home and get to see where and how they live.

One of the people I was meeting with lived in Nairobi. She invited us to her house for lunch. They had prepared traditional Kenyan food for our visit. We had beef stew that was flavored with cardamom and all-spice and Chapati. Chapati is a delicious flatbread that is used to scoop up foods like stews and sauces. We also had a thick, bread-like cornmeal polenta called Ugali (aka corn fufu). It is also an accompaniment to soups, stews and savory curries. We had that with a dish made of beef and rice along with a coleslaw/cabbage type of salad. In addition to lunch, we had the chance to meet her kids (adorable!) and see the preschool that she built out on her property.

When she moved into the area, she had trouble finding a preschool that was close to her home. She soon realized that others in the neighborhood were experiencing the same problem, so she took matters into her own hands and built a preschool building in her yard. Now families from the surrounding

neighborhood have an option for preschool that is safe and convenient. She hired two women from the surrounding area to staff the preschool and has arranged for bus service to pick kids up and drop them off. I was impressed by her willingness and tenacity to take on this “project”. I was also impressed by the sense of community – it seems that this type of community service is not unusual. People come together to support the needs of others in their community. This was evidenced by women setting up food stands close to construction sites to feed workers and by the community coming together to fund road projects and construct buildings for police officers to live in their neighborhood.

As I was writing this article, I reflected on the number of “difficulties” that surrounded this trip. Even with those challenges, I would go back in a heartbeat. The people I met were welcoming, kind and gracious. The food was lovely. The mini safari was an amazing experience. I would love to have the opportunity to do a full-blown safari (and see elephants!). But next time I will apply for my visa at least a week in advance!

Kristin, a native of Embarrass, Minn., now lives in Cedar, Minn., with her husband, two sons and blonde dachshund Chloe.

By Megan Uhan

I HAVE FOUND OVER THE YEARS THAT MY CHILDREN ARE MUCH MORE INTERESTED IN EATING FOODS THEY’VE HELPED MAKE. With the holidays coming up, we thought we would try some festive EASY and fun food ideas that they can make themselves, that also incorporate fruits and veggies and some color!

Cucumber Christmas Tree

Veggies… I’m always trying to get more veggies into my kids so I was thrilled to find a cucumber/tomato Christmas tree that is so easy, an 8 year old can do it!

• Start by slicing a large cucumber into small slices (do not peel)

• Arrange the cucumber circles on a cutting board, cookie sheet, or large plate

We started with one on the top, two in the row below, three in the row below that, and so on until you are out of cucumbers or are satisfied with the size of your tree

• Cut each cherry tomato in half and set aside

• Squeeze a dollop of ranch dressing onto each cucumber

• Place a ½ cherry tomato on top of the ranch dressing on each cucumber

• Use a star shaped cookie cutter to press out a cheddar cheese shaped star – or if you don’t have the right shape cookie cutter, simply cut a star shape out of your cheddar cheese brick and place it at the top of your tree

• Finally place two brown square or rectangular shaped crackers at the bottom

Celery Reindeer

This holiday season, we decided to take the usual “ants on a log” tradition to the next level! We’ve added some eyes, antlers and even a little fruit! Aside from cutting the celery, this recipe is very easy and even works great for toddlers and pre-schoolers.

• Cut your celery stalks into kid-friendly lengths (we did 3-4 inches)

• Use a butter knife to fill the celery sticks with peanut butter

• Place a whole raspberry at the bottom for your reindeer’s nose

• Place two googly eyeballs near the top of your celery stick

• Finally, stick two small pieces of your pretzels into the top of the celery for the antlers

Banana Santas

Santa on a Stick! Maybe this recipe is State Fair worthy? Who doesn’t love a banana on a stick? This recipe is also kid friendly for all ages.

Before we start assembling the santas, we have some cutting and separating to do, which my kids loved!

• Using a butter knife, cut the bananas into 3- 4 inch pieces

• Cut the regular sized marshmallows in half using a kitchen scissors (this was a hit!)

• Cut the tops off of your strawberries

• Finally… and most definitely the kids favorite part… separate the red M&Ms from the rest

Assembling the Santas is quite simple…

• Slide your banana onto the stick and ensure you have about an inch of your stick sticking out of the top of your banana

• Slide your half marshmallow on top of the banana

• Slide the strawberry on top

• And “top” it off with a mini marshmallow

• Lastly, have the kiddos place their googly eyes and a red M&M for the nose if they didn’t eat them all!

Strawberry English Muffin Octopus

We seem to get in a rut with breakfast ideas at our house. Cereal, oatmeal, toast… and after they’ve said “no” to all of the options, I offer the same options again in a more exciting voice! This breakfast idea incorporates a little bit of fruit but also fills their bellies as they head off to school.

• Cut an English muffin in half – Toast for a more crispy texture

• Spread cream cheese across the top of the English muffin

• Cut the top off of a strawberry and place on top of the cream cheese for your octopus’s body

• Cut the top off of a strawberry and cut the strawberry into eight slivers for your octopus’s legs

• Place the legs around the body of the octopus

• Add two googly eye candies

I see so many creative and artistic food ideas online but most of them take so much time and, no matter what stage

Grocery Store Lists

Cucumber Christmas Tree

• 1 large fresh cucumber

• 1 package fresh cherry tomatoes

• 1 bottle ranch salad dressing

• 2 square brown crackers

• 1 8 oz brick cheddar cheese

Celery Reindeer

• 1 bunch fresh celery

• 1 tub peanut butter

• 1 package fresh raspberries

• 1 package pretzels (tiny twists)

• 1 package candy googly eyeballs

Banana Santa Claus

• 1 bunch of ripe bananas

• 1 package fresh strawberries

• 1 package mini marshmallows

• 1 package regular sized marshmallows

• 1 package bamboo grilling skewers

• 1 package plain M&Ms

• 1 package candy googly eyeballs

Strawberry English Muffin Octopus

• 1 package English Muffins

• 1 8oz tub original cream cheese spread

• 1 package fresh strawberries

• 1 package candy googly eyeballs

of life you’re in, time seems to be something mamas just don’t have. So, stock up on those fruits and veggies and give yourself a little pat on the back when you see your kiddos choose a healthy snack that they made.

Iron Range native Megan Uhan is a freelance writer living in Aurora with her husband, two daughters and son.

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Jack Pine Stables — THERAPEUTIC HORSEMANSHIP FOR THOSE IN NEED

By Dean Morrill

TERI GAPINSKI FIRST GOT INVOLVED WITH JACK PINE STABLES AS A VOLUNTEER, SPENDING ABOUT AN HOUR A WEEK IN A PROGRAM THAT PROVIDES EQUINE THERAPY FOR PEOPLE WITH SPECIAL NEEDS. IT WAS A LOVE FOR HORSES THAT FIRST BROUGHT HER TO THE STABLES.

“It just became a passion from there. I told Kris [Oppegaard] I could come for the whole afternoon, and it just kind of built from there,” Teri said.

Grant and Kris Oppegaard opened Jack Pine Stables in 2000 on their farm just outside of Walker. The 501(c) (3) nonprofit specializes in therapeutic horsemanship and is a certified member of the Professional Association of Therapeutic Horsemanship (PATH).

According to their website, students learn to care for, groom and tack horses based on their individual abilities. Riders work to develop understanding the nature of horses and to know the importance of being calm and in the moment. The physical benefits of therapeutic riding include balance, core strength, muscle tone and coordination, but most importantly, the self-esteem and confidence the students gain from their accomplishments and relationships with these gentle giants is immeasurable.

TERI TAKES OVER THE REINS

Jack Pine Stables Director Teri Gapinski (right) is pictured with a couple of their horses and high school student Jessica Sharpnack, who works at the Stables. Photos by Dean Morrill

donate land near Akeley to someone who was going to use it and not sell it.

When it came time for the Oppegaards to step away, they asked their staff and volunteers if anyone would like to step forward and keep the program going and was anyone interested in getting certified under PATH.

“I talked to my husband, and we both decided this was too important; and it needed to continue,” Gapinski recalled. “By then, I had been volunteering for about 10 years.”

As the new director, Gapinski, who was certified through PATH in 2017 — a process that took her about a year to complete next had to find a location. A friend told her about a generous woman who was looking to

At first, the donation was going to be for 20 acres, but the woman said it would be nice if the 10-acre pond was included.

“The day we went in to sign the papers, she said it’s silly to break up these 40 acres. I’m at the lawyer’s office bawling. It was just so amazing,” Teri stated.

Because they were basically starting with bare land, there was a lot of work to do.

“All we had was a big black trailer for the horses, and it was also our tack room,” Teri recalled.

Up next was raising funds to buy and put up fence, build a barn and a storage building that included a feed and tack room. Teri was trying to do all this as COVID was

sweeping across Minnesota.

That made it especially difficult to raise funds as Teri had to mail out letters instead of holding an in-person meeting. Teri said it was her belief in God and prayer that provided them with the help they needed.

After the fencing went up, most of the materials for the garage and storage building were leftovers from her husband’s contracting jobs.

“We had super-generous donations from so many people. There were so many people who came forward to help us out and make this possible.”

Jack Pine Stables has also received funds from other civic organizations such as Walker Rotary and Walker

Legion. A couple of summers ago, the Walker Sons of the American Legion donated and installed a flagpole at the Stables.

Enbridge Energy also made a large donation that was used to construct a riding arena and improved accessibility to the ranch by funding an upgrade to the driveway.

Teri also recalls going to the Backus Legion, which didn’t know anything about Jack Pine Stables. “They gave us $2,500. That was huge!”

New this year was a mounting ramp that provides accessibility and greater safety for our riders and horses. A grant from the Minnesota Horse Council helped make this possible.

Above: Wounded Warriors and their families on a ride at the Stables back in October.

Right: The stables are located on 40 acres just outside of Akeley that were donated by an area woman.

THE RIDING PROGRAM

Horses are known to elicit a special connection with humans, and Jack Pine Stables has been mastering this art for more than two decades. There are currently nine horses in the program — four that Jack Pine Stables owns. Most of the horses range in age from 21 to 25 years old.

The Stables employs about eight people during the summer months, mostly high school and college students who then volunteer their time for Special Olympics, Wounded Warriors and the end-of-the-year showcase that is held in September. There are also anywhere from 15 to 20 volunteers who might come for a few hours a day to even all day.

“Every one of our students saddles their own horse. They start with grooming, and they learn how to tack from our staff and volunteers,” Teri said.

Jack Pine Stables is open Monday through Thursday from May through October, depending on the weather. Someday, hopefully soon, a cover will be installed over the arena that would allow the staff to do more.

Jack Pine Stables provides equine therapy for people in need.

Top Left: Horses are known to elicit a special connection with humans, and Jack Pine Stables has been mastering this art for more than two decades.

Top Right and Bottom Left: Riders become more comfortable riding a horse and learn new skills in the arena.

Bottom Right: A mounting ramp that provides accessibility and greater safety for riders and horses was added this year.

A normal day begins at 7 a.m. with the staff feeding and grooming the horses and getting ready for the riders who come at 9. Morning classes go from 9 to 10 and 10:30 to 11:30. The next class starts at 4:30 p.m. and can go until 7. Depending on what the staff and volunteers have scheduled, some stay between classes because there is always plenty of tasks to be completed.

Most of the classes are held in the arena where students become comfortable riding a horse and learn new skills. There are times where the students will go on a trail ride or just take a horse for a walk.

Other than the programming geared towards special needs riders, Jack Pine Stables also supports at-risk youth from Bemidji who started coming this past year for two hours. Another group that comes in are middle and high school students from the Detroit Lakes area.

Over the last several years, Jack Pine Stables has supported the Wounded Warrior Weekend. Service

members and their families from a five-state area come to Leech Lake area and spend three days at Hiawatha Beach Resort and trek over to the Stables to ride horses.

Jack Pine Stables is constantly in search of grants and donations so they can continue to provide therapeutic riding for students. If you would like to donate, go to the website at JackPineStables.com or mail them to Jack Pine Stables, c/o Teri Gapinski, 4688 County 71 NW, Hackensack, MN 56452

Dean Morrill is the editor of the Pilot-Independent in Walker.

She sees the world in seeds

LINDA PAULSEN WINS ‘BEST OF SHOW’ AT MINNESOTA FAIR

By Gail DeBoer

IN 1965, WHEN THE MINNESOTA STATE FAIR FIRST ADDED CROP ART TO ITS COMPETITION CATEGORY, THE GOAL WAS SIMPLE: TO HELP RESIDENTS BECOME FAMILIAR WITH THE CROPS GROWN IN THE STATE.

While city- and suburban-dwellers might have been able to tell a corn cob from a soybean pod, beyond that, it probably got a little fuzzy.

The rules for Crop Art were and are straightforward. Entrants are limited to using seeds of farm crops that are grown in Minnesota or are adaptable to being grown here: grasses and grains; vegetable and flower seeds. In some categories, parts of plants can also be used.

Linda Paulsen of rural Hackensack is a dedicated and skilled practitioner of this unique Minnesota art form. Not only has she entered Crop Art creations at the State Fair for 53 years, but she’s also won 11 “Best of Show” awards plus so many blue ribbons she’s lost count.

This year for the 11th time, Linda took “Best of Show” with a portrait of the late actress Betty White, created with thousands of tiny seeds.

“I’d thought of Betty White for several years,” she reflected recently from her home near Woman Lake, where dozens of Crop Art pieces cover the walls. “Then when she passed [on Dec. 31, 2021], I thought the time was right to honor her seven-decade career as an actress and comedian. I thought of all the generations she’s entertained!”

Linda started work on White’s crop art portrait the week after White’s death and finished the first week of August, just in time for the state fair.

The entry was created from 11 kinds of seeds: timothy,

Linda Paulsen displays the portrait of the late Betty White, which won “Best of Show” in the Crop Art category at the Minnesota State Fair. Photos by Gail DeBoer

amaranth, cream of wheat (an altered seed limited to 20 percent), salsify (AKA oyster plant), indigo grass, lettuce, trefoil, alyssum, lily, red millet and camelina.

Along with every entry, including Betty White’s portrait, Linda submits a ledger with the seeds used affixed to a card.

Camelina (also called false flax) is new to Minnesota, Linda explains. First grown in Montana, it has been developed

by the University of Minnesota as an oil seed crop, making it eligible for use in Crop Art.

The ‘special occasions’ division allows use of limited amounts of paint or dye that provide the blue background and Betty’s blue eyes. Other categories allow only seeds, which somewhat restricts the range of colors.

To illustrate, Betty’s hair highlights were created from salsify seeds; her hair, timothy seeds; shadings, indigo and some lettuce seeds; complexion, amaranth; and eyebrows, indigo grass.

Linda keeps a library of 84 different kinds of eligible seeds that she has bought, gathered or that were given to her by friends and family; plus five or six plant parts that can be used.

How can a crop artist place those tiny seeds so meticulously? As it turns out, the tools are simple, but a steady hand is mandatory.

“You take a toothpick with a dab of glue on the tip, touch the seed and carry it to glue that’s been placed on the background,” she describes. “It’s timeconsuming — but so relaxing.”

(The background has a sketch or tracing to guide seed placement.)

The enthusiasm for crop art runs in Linda’s family. Her mother, Lillian Colton, entered Crop Art the second year the competition was held and encouraged her daughter to try her hand. At one time, four generations were competing in Crop Art: Linda, her mom, and for a few years, her daughter and grandchildren.

The story of crop art and Lillian’s role is told in the Minnesota Historical Society’s book, “Seed Queen, The Story of Crop Art and the Amazing Lillian Colton.”

(“Seed Queen” is available through the Kitchigami Regional Library System and can be ordered from the Minnesota Historical Society bookstore at https://shop. mnhs.org/products/seed-queen)

Above: In another of Linda’s creations, Santa takes a nap, while two reindeer peek through the window.

In 2019, Linda made the news when she won one of her many blue ribbons for the image of Lin-Manuel Miranda, playwright and star of the hit Broadway musical, “Hamilton,” created with 17 different types of seeds.

A local fan of Miranda’s tweeted the news to the actor, who responded with words of praise:

“A blue ribbon at the Minnesota State Fair?! Linda Paulsen! Those are seeds?! You’ve outdone yourself!”

In short order, Linda’s phone was ringing off the hook with calls from family and friends, and the story was picked up by numerous Twin Cities media outlets.

Miranda’s portrait still hangs on the wall, shoulder to shoulder with Dolly Parton, Taylor Swift, Frank Sinatra, Lucille Ball, Paul McCartney and dozens of others.

Linda doesn’t only do portraits; she’s done Christmas scenes, landscapes, wildlife, animals, patriotic themes — whatever piques her interest.

Judging by the number of entries, interest in Crop Art is growing — 279 in 2022, compared to about 180 in the pre-pandemic year of 2019.

Until recently, Minnesota was the only state fair with a category for individual Crop Art entries. Since then, Iowa has added Crop Art, and Pennsylvania investigated the possibility.

The Minnesota State Fair also has a category for outof-state contestants. The first two years Linda tried Crop Art, she lived in Wisconsin, so she entered in that category. This year, she was unable to attend the fair in person but mailed in her entry.

And as soon as one state fair is over, “I start thinking about next year’s project!”

Gail DeBoer is a staff writer for the Pilot-Independent of Walker.

Above: In addition to the Betty White portrait, Linda Paulsen also did one of Dolly Parton. Right: The Betty White portrait was created from 11 kinds of seeds.

NIGHT MAKERS MARKET HITS THE SCENE ‘Reimagining Retail’

By Emily Carlson

A NEW PLACE TO SHOP FOR LOCAL, HANDMADE GOODS HAS HIT THE SCENE IN GRAND RAPIDS, AND IT’S KNOWN AS THE NIGHT MAKERS MARKET. ORGANIZED BY JENNIFER GORMAN, THE NIGHT MAKERS MARKET SEEKS TO PROVIDE A UNIQUE SHOPPING EXPERIENCE FOR CUSTOMERS WHO ARE ON THE HUNT FOR SPECIAL PIECES NOT FOUND AT YOUR AVERAGE CRAFT FAIR.

The first ever Night Makers Market took place in June 2022 with just four vendors. Since then, it has grown to more than 20 vendors and more than 200 attendees at a single market. There have been multiple markets since June at various locations in Grand Rapids including Hotel Rapids, Rapids Brewing and the MacRostie Art Center.

Gorman has worked in retail settings including as a manager at Starbucks. She holds a Bachelor of Arts with an art degree and has a Master’s in Art Therapy and Counseling. She also is the board director of KAXE radio and a commissioner on the Grand Rapids Arts and Culture Commission.

Gorman has a heart for dogs and helps with Great Dane rescues. She was inspired to start the Night Makers Market after she began selling her handmade dog bandanas at the local farmer’s market. Alongside Gorman has been Meredith Rothstein and Alissa Kovanen, who both help with planning and executing the markets.

“We just really wanted a space where creatives and community could come together in the way that a farmer’s market does but not with the focus on food,” Gorman commented. “The focus is on making and creating. And I like to say it’s a curated collection of makers rooted in northern Minnesota.”

Ally Erickson, owner of Gypsy Creek, and Jojo Knase, owner of Charmed Custom Candles, have both been vendors at The Night Makers Market from the very beginning.

“I love the night part of it because not everybody is a morning shopper,” said Knase. She added, “It has such a fun, welcoming, family vibe. You can go there in a bad

mood, and you’re going to walk away in a great mood because the positivity is contagious.”

There is a clear vision for every single Night Makers Market event. Gorman shared that she works to curate every market based on where it will be located and the theme of that market. For example, the November market at the MacRostie Art Center had limited space for vendors. Just 10 vendors were invited to show at that market and were specially selected to ensure a variety of pieces were available.

According to the Night Makers Market vendor guidelines, “We aim to provide our visitors with a diverse range of creative, handmade items. Our shoppers are looking for unique designs that cannot be found elsewhere.”

Gorman added they are looking for beautiful and functional pieces of art. Price points for the Night Makers Market may be higher than some craft fairs, but not quite as high as other art galleries. In this way, the Night Makers Market provides a sort of middle ground for shoppers.

Gorman explained that the “ideal customer is someone who appreciates handmade things, wants quality and wants to spend money and knows what the value of the item is. That’s another major difference. I think a lot of people walk through craft fairs and think, ‘I can make that myself.’ That’s not the customer I’m looking for.”

MLM or direct sales vendors are not accepted as vendors at the market. Licensed products are also not included. Instead, the organizers of the market look for creative, handmade, independent designs. Existing vendors are even encouraged to continue evolving their products to continue providing new items for customers. New businesses are welcomed to apply.

The Night Makers Market vendor guidelines state, “If you are a new business, don’t be discouraged. We LOVE introducing fresh talent to the scene.”

Additionally, the market partners with a non-profit every month to donate a portion of the vendor booth fees. Previous non-profits have been the Macrostie Art Center, Great Tails Animal Rescue and Foster Love Closet.

Gorman has found that the Night Makers Market is bringing money into the local economy. She asks vendors to provide data regarding what they sold or how many transactions they had at each market.

“The numbers are amazing,” said Gorman. “They are good. This is really helping small businesses, micro businesses even, become something and do things they want to do and grow in ways that they didn’t know they could.”

Gorman described it as, “reimagining retail” in Grand Rapids. When asked what three words she would use to describe The Night Makers Market, Gorman chose “kickass,” innovative and local.

“Jennifer is amazing. She’s just bringing creative people and community together in such a cool way,” Knase commented. “I just love working with her, and I can’t wait to see what else she comes up with.”

UPCOMING MARKET

The next Night Makers Market is coming up soon on December 2, 2022 from 4-7 p.m. The market will take place outside on the block outside of the MacRostie Art Center in downtown Grand Rapids. The city of Grand Rapids will have the area blocked off to allow space for all the vendors and attendees.

“We just really want it to be a fun night out for families, shoppers because it’s going to be holiday themed,” said Gorman.

More than 25 vendors will be at the December market. Additionally, Rapids Brewing will serve food; Klockow Brewing will have beer, and Borealis Ice Cream will be serving hot drinks. Nearby businesses will be open late; music will be playing; fires will help you stay warm, and toasting s’mores will be available. Santa Claus will even make an appearance.

Something new is coming for the December market too—Night Makers Market gift boxes. These cozy, holiday themed boxes will include at least five products including an ornament, soap, coffee mug, beeswax wraps and a candle. Boxes are available for pre-order and will be on sale at the December market for about $50.

DECEMBER VENDORS:

Give Back Studio

At the Lake MN

Charmed Custom Candles

Rustic Willow Design

Denise Designs

Akre Homestead

Paddlers Creek Homestead

Shor Products

Revelation Creations

Gypsy Creek Boutique

Minne Crafts

Augustyn Artwork

A Sage in Thyme

The Wild Acorn

The Root of Craft

45 Degrees North

Up North Crafting

Ice Cube Herbals

Fluffy’s Hot Sauce

Fresh From Alicia’s Kitchen

Rapids Brewing Co (serving Food)

Klockow Brewery (serving craft beers)

Minnesota Apothecary Candle Co.

Mountain Girl Sewing

Made by Lexie

Flow it out Creations

For updates on the Night Makers Market, visit “The Night Makers Market” on Facebook.

Emily Carlson is a staff writer at the Grand Rapids Herald-Review.

Photos by Alissa Kovanen and Emily Rothstein.

ROASTS ARE CUSTOMARY DURING THE HOLIDAY SEASON BECAUSE THEY OFTEN FEED A CROWD AND LOOK IMPRESSIVE ON SERVING PLATTERS. Some people opt for a roast beef while others prefer to roast a turkey. However, chicken just as easily can be turned into a Christmas dinner since it is versatile and tasty. In addition, the cooking time for a roasted chicken is much

Festive “Sour Cream Cookies” provide all the holiday feels and can be customized in color to reflect celebrations of Christmas, Chanukah, Kwanzaa or New Year’s. Bake up a batch, courtesy of “Live Well Bake Cookies” (Rock Point) by Danielle Rye.

Roast Chicken with Whole Roasted Garlic

Serves 4

• 1 – 4lb. chicken

• Kosher salt

• 2 lemons, one pierced several times with the tines of a fork and one halved

• Few sprigs each of thyme and rosemary

• 4 large bulbs garlic, 1 per person or portion, ends cut to expose the cloves (keep the hairy root end intact)

• EVOO (extra-virgin olive oil) for drizzling

• Freshly ground black pepper

• 3 tablespoons butter

• 1 cup white wine

• Warm, crusty bread

1). Place the chicken in a shallow baking dish. Salt the chicken inside and out and place uncovered in the

shorter than it is with other roasted dishes. This recipe for “Roast Chicken with Whole Roasted Garlic” from “Rachael Ray 50: Memories and Meals from a Sweet and Savory Life” (Ballantine Books) by Rachael Ray provides the basis for a tasty holiday meal. Simply multiply the recipe as needed depending on the number of guests.

fridge overnight.

2). Preheat the oven to 450 F.

3). Pat the chicken dry and fill with the pierced whole lemon, thyme and rosemary. Tie the legs up. Dress the bulbs of garlic with EVOO, season with salt and pepper. Arrange the garlic in the baking dish around the chicken. Rub the skin of the chicken with butter and season with pepper.

4). Pour the wine into the bottom of the dish.

5). Roast the chicken for 1 hour or until an instant-read thermometer inserted into the thickest part of the dark meat reads 165 F. Let the chicken stand for a few minutes on a carving board until just cool enough to handle.

6). Carve the chicken, dividing the white and dark parts and slicing the breast meat on the bias. Arrange the chicken on plates or a platter and top with drippings, juices and the juice from the remaining halved lemon.

The garlic may get dark, but it won’t be charred. Serve in the skins or squeeze the paste from the skins with your knife and pass with a spoon to eat with the chicken or to slather on the warm chunks of bread.

Article by Jenni Smith

Story by Jamie Herzmann

APPROXIMATELY SEVEN YEARS AGO, WENDY PURDY AND THE BOARD OF DIRECTORS FOR THE ORR RECREATION AND RESOURCE CENTER, INC. PURCHASED THE FORMER ORR SCHOOL FROM THE CITY OF ORR MAKING IT INTO A NON-PROFIT TO SERVE THE CITY OF ORR AND SURROUNDING COMMUNITIES. In doing so, a thrift store was started to help generate income to pay for the day-to-day expenses such as utilities, accounting, repairs, advertising, internet, legal fees, as well other programs to help sustain the community center. The Orr Community Center has been the home of Pumpkin Fest, Homesteading and Sustainability Lifestyle Expo, the Orr Community Library with free wi-fi, the local area Lion’s Club Medical Loan Supply Closet, a food shelf and an art gallery with spaces to rent for various retail purposes. The Orr Center is 100% operated by volunteers. Currently, the Orr Center is open Wednesdays, Fridays and Saturdays from 10-5.

In the early days of putting together the Orr Center, a volunteer by the name of Jamie Herzmann wrote a children’s story about the Orr Center organizer and key volunteers who played major roles in the center.

Herzmann titled this story, “Wendyl’s Wonderland.” The character Wendyl was named so after Wendy, (the key person who is spearheading the Orr Center).

Wendyl is a caring character who helps friends in the forest stay warm in the winter. The story focuses on thinking about the needs of others and making sure those needs are met as well as being grateful for those who lend a helping hand and meet the needs of the community. It’s a lot like how Wendy at the Orr Center helps the community at large with what the community center is all about.

This year, after seven years, Wendyl’s Wonderland is coming alive in the form of an indoor, lighted tour, after dark, where folks like you and I can live through this

wonderful story. No worries about the weather, this tour is indoors. Wendyl’s Wonderland is a new fundraiser for the Orr Center, which will open its doors Friday, November 25th, and continue through Friday, December 23rd. It will be open in the evenings from 5-9 pm Thursdays-Saturdays. There is no admission fee, but free will donations are greatly appreciated.

Wendyl’s Wonderland will be accompanied by a gift shop featuring local artisan goods where a portion of each sale will stay at the center to help fund the heat. A festival of trees donated by area businesses will be auctioned off Saturday, December 17th. The Thrift Store will be open for extended hours on the days Wendyl’s Wonderland will be open.

If you are interested in volunteering during this event, we’d love to have you! Also, if you are an artist and would like to participate, you can find out more at www.

wendylswonderland.com

Above: The Orr Center

Wendyl was a great furry white monster who lived in the woods near Orrville. Most of the monsters are to be feared, but not Wendyl. Wendyl was shy and gentle. He was friends with all the birds, the beavers, the moose, the wolves and even a little fox named Jamison. Wendyl’s fur was thick and soft like a polar bear, but he walked on two feet instead of four. He didn’t have a tail or claws, and his eyes were very kind. Wendyl had a huge warm smile, and his two back teeth always poked out above his top lip. Of all the different food the woods had to offer, Wendyl most loved the wild blueberries. He ate so many blueberries that his fur and his hands were permanently stained blueberry blue! In fact, everything Wendyl touched turned a little bit blue. Wendyl tried to be careful, but you always knew where he went because of the little blue spots that he left behind.

Wendyl was always very warm because of his thick fur so he loved the winter, but he worried about some of his animal friends who didn’t like the cold as much as he did. During one long harsh winter, Wendyl noticed how his bird friends and some of his mouse and squirrel friends shivered in the cold. Wendyl being the helpful monster that he was, decided he needed to help them stay warm, but he didn’t quite know how. As the days went by, Wendyl thought, and his friends shivered.

One day, Wendyl was walking through the woods after a particularly snowy morning, and he heard a strange noise. It was laughter he was sure, but it didn’t sound like any laughter he had ever heard from his animal friends. Wendyl, being as quiet and cautious as he could be, crept closer to the sound. He peered through the trees and saw two boys building creatures out of the snow! Now, Wendyl had never seen children before, but he had heard stories about them from his animal friends. Some of the stories were scary and made Wendyl want to hide under his bed. But most were nice stories about children giving the animals food or helping them when they were hurt. Wendyl noticed that instead of fur, the boys had things that sort of looked

like fur on their heads and hands. He was sure the things served a purpose (because they looked so silly), but he wasn’t sure what. Wendyl turned his attention to the snow creatures. They were white and fat. They had black eyes, bright orange noses, sock arms and hands and no feet! They also wore the strange like things on their heads and hands. Wendyl decided to go back later in the night to investigate further. He turned around and quietly headed for home popping frozen blueberries in his mouth as he went.

That night after a delicious blueberry dinner, Wendyl went back down the path and found the spot where he peered through the trees. The children were gone, but the snow creatures were all there. He noticed one of the sock hands was missing the fur thing the children gave it. Then he saw it on the ground by the snow creature. Slowly, Wendyl bent down and poked it with his finger; then he picked it up. It was lumpy but soft on the inside. He put it on his own hand. It only fit on three of his fingers, but it felt sort of nice and it was very warm. Wendyl took it off and turned it this way and that in his hands. Then, an idea started to form in his mind. He remembered his bird, mouse and squirrel friends who were shivering in the cold. Wendyl thought, maybe they could climb inside it like a nest. It is soft and warm inside. He started to run back down the path but stopped. Wendyl knew taking things that did not belong to him was wrong. He went back to the snow creature and took the matching thing off the other sock’s hand. He set the thing on the ground with the open part facing up like a sack and poured the rest of his frozen blueberries inside. Wendyl decided it was a fair trade since blueberries were his favorite food! Then, excited to share his idea, he ran down the path and took the turn that led to his friend Julie’s tree. Julie was smart; she would know if Wendyl’s idea would work!

Julie the owl lived in a hole at the top of the oldest oak tree in this part of the woods. She saw and heard everything. She flew to Orrville every day to scavenge for food dropped by the townspeople. Of all the animals in the woods, Julie was the most comfortable with people because she spent so much time around them. She even learned their language and taught it to Wendyl and the other animals. Julie saw Wendyl running down the path toward her tree. He was holding a mitten, and by the look on his face as he ran up the path, Julie could tell he was excited about it.

“Hi Wendyl”, whooped Julie, “Where did you find that mitten?” Wendyl looked down at the lumpy thing in his hand. Mitten, he thought. He liked the sound of the word, it seemed... friendly and warm. “I found it on a

snow creature’s sock hand,” Wendyl replied. “I saw some children creating them in the woods earlier today.” Julie laughed, “Do you mean a snowman?” Wendyl thought for a minute. Snow + Man. Yes, that described the creatures. “I suppose I do,” he said. “One of the snowmen dropped it on the ground. Darmouse has been so cold this winter; I thought she could crawl inside and stay warm. What do you think?” Julie smiled. She might be the smartest wood animal, but Wendyl was the kindest. He was always thinking of others. “I think you have an excellent idea, Wendyl. Darmouse will love it! As Wendyl and Julie continued to chat about the mitten, it began to snow.

Back in Orrville the next day, two excited boys woke up early. They were eager to get to the woods and check on their snowmen. They went through all their old winter clothes and found more hats and mittens. They could build more snowmen! Wearing their new winter gear, they put their old hats and mittens in a bag and ran out the door barely hearing their mother shout “Jacob and Logan, watch out for wild animals and come home in two hours!” The boys laughed and talked loudly as they walked, crunching snow on the path toward their snowmen. They were delighted to see that it had snowed again. That meant they could build more snowmen as they had planned! When they arrived in the clearing, they noticed one mitten was missing, and the other mitten was filled blueberries! It was a mystery for sure, but they assumed someone had stumbled upon their snowmen and left the berries for them to use as mouths (their snowmen didn’t have mouths because they forgot the raisins). They thought the other mitten had blown away or was buried in the snow. Besides, they were there to build more snowmen! They put their bag of hats and mittens down and began the work of building. They had to work fast because they could only stay out for two hours this time.

Wendyl had taken the mitten to Darmouse that morning. Just as Julie predicted, Darmouse loved it. She and her babies fit nicely

inside, and the best part was no more shivering! Darmouse thanked Wendyl with her winter stash of frozen blueberries (knowing they were his favorites.) Wendyl decided to look for mittens for his other shivering little friends! He said goodbye to Darmouse and her babies, then started walking toward the clearing with the snowmen to get another mitten. This one would be for Paige the squirrel; she had been a little sneezy lately, and he didn’t want her to get sick. Wendyl had the frozen blueberries from Darmouse to trade for the last mitten. As Wendyl got closer to the clearing, he heard the boy’s laughter again. He was curious about children, so he decided to watch them for a while. He found a nice big rock behind some pine trees and sat down. As he watched the boys build more snowmen, he absentmindedly popped blueberries in his mouth.

The children worked hard building; they had enough hats and mittens for four new snowmen. This time, they used the berries to make snowmen smiles, and they made the snowmen do silly things. One was standing on his head; another one was sitting against a rock. Occasionally, the boys would stop to throw a snowball or make a snow angel. Before long, it was time to go home. They had only finished two snowmen, but that meant they could come back again to build the last two. They packed up their things and started walking back to town crunching snow as they went.

Wendyl was happy to see two new snowmen. That meant he could get three mittens! One from each new snowman and the one that he came to get for Paige the squirrel. Wendyl realized that he had eaten most of the berries from Darmouse while he watched the boys playing. He didn’t have enough to fill three mittens; he only had enough left for one. Well, he thought, I’ll just get the one for Paige and come back tomorrow with more berries for the other two. He climbed off his sitting rock and made his way down to the snowmen leaving giant blue footprints in the snow. Wendyl did the same thing as the day before. He took one mitten and put it on the ground like a sack. This one he filled with the last of his berries from Darmouse. The other mitten, he took from the snowman’s hand and held it to his heart. He walked around looking at each new snowman deciding he liked what the

boys did with the blueberry mouths; the snowmen really did need to smile. He especially liked the one standing on his head. Wendyl couldn’t wait to give Paige the squirrel her mitten, so he turned toward the path to her tree leaving more blue footprints in the snow.

After their mother tucked them into bed that night, Jacob and Logan talked about their day. They remembered the mitten filled with blueberries and wondered who could have let them. Jacob, the older boy, thought their father let them. Logan, who had a big imagination, thought a monster did. They talked a little bit about how they would build the last two snowmen as they began to fall asleep. Both boys dreamed about monsters!

By the time Wendyl got to Paige, the squirrel’s hole in the bosom of a great pine tree, it was dark, and Paige was asleep. Wendyl didn’t want to wake her, so he let the mitten outside with a note in the snow. Too Paj. A bed too kep u warm, Luv Wendyl. Then Wendyl started for home to make sure he had enough blueberries for two more mittens. He decided he would give mittens to Tiffin the chickadee and Wilson chipmunk. They both lived on the top of Paige’s pine tree.

Jacob and Logan woke up early the next morning. They talked all through breakfast about the monster dreams they had the night before. Jacob dreamed the monster was mean and had sharp teeth and claws like a wolf! He watched too many scary movies. Logan was sure the monster was nice. Why else would he leave blueberries for their snowmen?

In Logan’s dream, the monster was friendly, and he needed the mittens to stay warm, so he left blueberries as a thank you. He wasn’t sure why the monster would only take one. They were really having fun with this mitten mystery, and they wanted to get back to the clearing to finish the last two snowmen. As soon as breakfast was over, they suited up for the cold weather and ran out the door before their mom could say anything about when to be home!

When they finally reached the clearing, they stopped abruptly. Giant footprints led up and around their snowmen. The weird thing about these prints (aside from the size) was that they were blue. The boys didn’t know what animal could leave giant blue footprints. They were three times as big as their own footprints in the snow! Remembering their monster dreams, they thought about running away. But then they noticed the new mitten on the ground; it was also filled with blueberries. “Monster!” They both shouted at the same time. As the boys continue to whisper and wonder about the footprints, the blueberries and the missing mittens, they heard snow crunching. They quickly ran to hide behind some trees. Their eyes grew huge, and their mouths formed

big Os as they saw what was coming down the path. It was a great monster! His fur was white with blue tips. His feet were huge, and his hands were blue! They watched silently as he walked along popping frozen blueberries into his mouth the same way they would eat popcorn.

When he reached the snowman sitting on the rock, he took one mitten off and put it on the ground then filled it with blueberries. He smiled a great big smile (his two bottom teeth poked out above his top lip) and took the other mitten from the snowman’s sock hand. Holding the mitten close to his heart in both hands, he turned to the snowman’s sock hand. He turned to the upside-down snowman but stopped in his tracks surprised to see two boys standing wide eye right behind him! Wendyl stared at the children. The children stared at Wendyl. “Are you the monster who takes the mittens and leaves blueberries in the other?” Jacob finally asked in a shaky voice. Jacob knew it was a silly question because he just watched Wendyl do exactly what he was asking, but he couldn’t think of anything else to say. Wendyl wasn’t sure if he was in trouble. He shuffled his feet. He wrung his hands. Finally, he nodded his head yes. The boys felt bad for Wendyl; they could see he thought he was in trouble, and they knew how that felt. “It’s ok, but why?” Wendyl looked up, happy to know he wasn’t in trouble. “My friends Darmouse and Paige the squirrel are so cold this winter. I found the first mitten on the ground here by your snowman, and I traded my blueberries for it so I could give it to Darmouse, and she could stay warm. Paige the squirrel also loved her warm mitten, so I came back to trade more of my blueberries so my friends Tiffin and Wilson could stay warm too.” The boys looked at each other. Then they looked at Wendyl. “That’s a great idea!” They shouted together. A big toothy smile spread across Wendyl’s face (two bottom teeth poking out). His smile made the boys smile. “My name is Wendyl,” he said as he held the blueberries out for the boys to take. “Wendyl the Mitten Monster” said Logan, “we are pleased to meet you!” Logan reached out to shake Wendyl’s hand. When he pulled his hand away, he noticed it was stained blue!

The End.

Join us in Orr for Wendyl’s Wonderland, located in the Orr Center at 10690 Hwy 23, Orr, MN and see if you can find Paige the Squirrel, Julie the Owl, Darmouse and her babies, Tiffin the Chickadee, Wilson the Chipmunk and maybe you may even see Wendyl! Maybe find a souvenir in the gift shop!

By Megan Uhan

I HAVE RECENTLY ENTERED A NEW REALM AS A MOM… I AM NOW A “GYMNASTICS MOM,” AND ABOUT THREE SECONDS INTO MY DAUGHTER’S FIRST MEET, I REALIZED THAT HAIR WAS A THING.

I knew about the fancy leotards and hours of practice. I had learned the terms round off, handspring and tuck, but I was not aware of the HAIR. As I walked into the first meet, I saw THEE most beautiful braids I have ever seen. Bang braids, side braids, two braids, three braids, upside down braids, you name it… there were braids. As I looked over at my daughter’s tight bun that took me about 45 seconds and a gallon of hairspray, I realized I needed to up my game!

So… what does one do when you need to up your braid/bun/ hairstyle game? This 40-year-old took to Pinterest and quickly learned that Pinterest is old school. TikTok is the way to go. I’m not a Tik “Tokker.” I’ve heard of it, seen a video or two, but I have to say it is extremely helpful in learning new hair styles! There are “how to” videos everywhere, and you can pause the video 15 times, if necessary, to follow the steps.

Three Braid Braid

The first style we tried was very easy and added a nice volume to my daughter’s braids. We’ll call it the Three Braid Braid

• Part the hair evenly down the middle of the scalp – make pigtails

• Part one of the pigtails into three sections

• Braid the first section – tie at the bottom

• Braid the second section – tie at the bottom

• Braid the third section – tie at the bottom

• Now braid all three braids and tie at the bottom

• Follow the same process on the other side

• Braiding the three braids rather than the regular

ponytail gives the hair a different look with more volume

• If you prefer buns, you can wrap the braided braids around the base of the ponytail for a braided bun look

Topsy Tail Twist

Do you remember that plastic hook device they used to sell on infomercials in the 1990’s? The topsy tail? I’m quite certain we wasted $19.99 on a device that was unnecessary, but at least it coined the term topsy tail. Another style we tried that was super easy we’ll call the Topsy Tail Twist

• Separate the hair into three sections

• Put a tie at the base of the middle section

• Pull the left section of hair over the middle ponytail to the right side

• Pull the right section of hair over the middle ponytail to the left side

• Lift middle section on to top of head (have child hold middle section)

• Bring the left and right sections together below the ponytail and tie

• Drop middle section down to over the lower tie

• You could braid the bottom section if you’d like as well

This style gives a nice dimension to the hair and is a great option for girls with fine hair looking to add some volume

Four Part

We seem to “try” new hairstyles about 10 minutes before we’re supposed to be out the door on the way to school, which is less than ideal, but this style adds some fun color and is very quick and easy. It is especially good for those with thin hair. We’ll call it the Four Part

• Continue this two more times (or as many as you’d like to get to the back of the top of the head)

• Part the hair on the top of the scalp leaving about ¼ down giving you ¾ to work with

• Now create a part parallel to the face and tie at the bottom

• Create a second parallel part and tie at the bottom

• You can leave it like this with the multiple ties adding some color and dimension or you can pull them all together into a ponytail in the back

• You can, of course, braid the ponytail and you can even wrap the braided ponytail around the base to create a bun

Three Topsy Bun

The topsy tail surfaced again for our final look… only three of them this time! This is a great look for an easy updo. You will need bobby pins for this style. We’ll call it the Three Topsy Bun

• Start by putting the hair into a standard ponytail

• Separate the ponytail into three sections

• Place a tie a couple inches down on each section making a space for your topsy tail

• Hold the first section of hair and create a space with your finger between the base ponytail and the tie

• Flip the bottom of the section through the space you’ve created with your finger

• Continue this for the other two sections

• With one hand, combine the three sections and lift them up above the ponytail base – pin them on the top of the ponytail leaving the base of the three sections down

• Separate the base into two sections

• Wrap each of the two remaining sections around the top of the ponytail and pin

• Separate the topsy tails as desired

Iron Range native Megan Uhan is a freelance writer living in Aurora with her husband, two daughters and son.

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ENTERTAINING IS A BIG PART OF THE HOLIDAY SEASON. CALENDARS ARE PACKED THIS TIME OF YEAR WITH GATHERINGS WITH FRIENDS, FAMILY AND PROFESSIONAL COLLEAGUES.

Entertaining requires keeping plenty of refreshments on hand to ensure guests maintain their holiday spirit.

Dessert is no stranger to the season, with office break

rooms, dining tables and buffet stations brimming with sweet treats to tempt celebrants’ palates.

Everyone should have a go-to dessert to bring along to a holiday party or to offer guests when hosting their own fêtes. Cookies are a standard due to their versatility and portability.

Festive “Sour Cream Cookies” provide all the holiday feels and can be customized in color to reflect celebrations of Christmas, Chanukah, Kwanzaa or New Year’s. Bake up a batch, courtesy of “Live Well Bake Cookies” (Rock Point) by Danielle Rye.

Sour Cream Cookies

Makes 22 cookies

• 1½ cups all-purpose flour, spooned and leveled

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg, at room temperature

• 1½ teaspoons pure vanilla extract

• ½ cup sour cream, at room temperature

Vanilla Buttercream Frosting

• ½ cup (1 stick) unsalted butter, softened

• 1½ cups powdered sugar

• 1 tablespoon heavy whipping cream or milk

• 1 teaspoon pure vanilla extract

Gel food coloring (optional)

1. To make the cookies: Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

2. In a large mixing bowl, whisk together the flour, baking powder and salt until well combined. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes, or until well combined.

4. Mix in the egg and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

5. Mix in the dry ingredients in two additions, alternating with the sour cream. Make sure to mix in each addition until just combined and be careful not to overmix the batter.

6. Using a 1½-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.

7. Bake for 14 to 16 minutes, or until the tops of the cookies are set and spring back when touched lightly. Remove from the oven and allow to cool on the baking sheets for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

8. To make the vanilla buttercream frosting: In the bowl

of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes, or until smooth. Add the powdered sugar, ½ cup at a time, mixing in each addition until well combined.

9. Add the heavy whipping cream, vanilla extract, and gel food coloring (if using), and continue mixing until fully combined.

10. Once the cookies have cooled completely, spread the frosting on top of the cookies.

11. Store the cookies in an airtight container at room temperature or in the refrigerator up to 4 days.

THE HOLIDAY SEASON IS A GREAT TIME TO MAKE ANY HOME A BIT MERRIER AND BRIGHTER. Most individuals let their personalities show through their home decor, and holiday decorating is just as personal as decorating throughout the rest of the year.

The main living areas of a home gets the most decorating attention, with a Christmas tree or menorah taking a prominent position in the front window.

Garlands, candles and other accoutrements also may dress up spaces. However, when it comes to holiday hosting, attention also should be given to the dining table — which can benefit from a festive centerpiece.

Premade centerpieces are undeniably attractive but adding a homespun touch can be a fun creative pursuit and become a family tradition.

Explore these eight simple ideas to dress up your holiday table.

1. Frosted pinecones: Take advantage of a crisp winter’s day to venture into a forest or park that is rich with evergreen trees. Gather pinecones from the forest floor and, if possible, a few evergreen boughs. Give the pinecones a touch of winter whimsy with a

little faux snow in a can or even white paint. Nestle the boughs and pinecones into a wide-mouthed vase or bowl in the center of the table. Individual pinecones can later be turned into place cards for seating guests.

2. Holiday thanks: Cut many strips of paper roughly 6 inches in length from various colored pieces of paper to match the holiday theme. When guests arrive, ask them to write a favorite holiday memory or two, or what they’re thankful for. Twirl the paper strips around a pencil to curl them, and then place the curlicues into a decorative bowl in the center of the table. Later in the evening, the host or hostess can read some of the sentiments.

3. Magical Forest: Use green and silver conical party hats to turn a table or sideboard into a veritable evergreen forest. Arrange them on a blanket of faux snow or white confetti.

4. Freshly cut: Select attractive flowers in vibrant holiday hues from a florist or even the supermarket floral section. Cut the stems and place them into an unusual display container, such as holiday themed mugs or a punch bowl.

5. Glass baubles: Who says ornaments should be exclusive to the tree? A crystal or glass cake stand can be transformed into an icy delight when topped with silver and clear glass ornaments.

6. Birch wood: The crisp white coloring of birch bark is right at home with holiday decor. Go stark with pieces of the cut wood in varying heights

intermingled with white candles that mimic the shapes and scale of the wood.

7. Fruit and vegetables: If guests are coming over and the race is on for a fast centerpiece, look no further than the kitchen. Lemons, artichokes, pears, or pomegranates look festive in a bowl interspersed with some greenery and baby’s breath.

8. Cornucopia: The horn of plenty can be customized to any holiday. Purchase a horn in wicker or woven grapevine and fill with flowers, fruit and greenery, or even painted gourds or miniature pumpkins.

Holiday hosts and hostesses should not neglect the dining table when they decorate. Festive centerpieces can be handmade without much effort on the part of hosts.

GRL! RIDE LIKE A

Women Teaching Women. Learn and develope your skills! Enjoy personalized coaching led by Giants Ridge’s top female instructors, followed by hors d’ oeuvres at the Burnt Onion Kitchen & Brews

Dates: January 13, 20, 27, February 3, 10 & 17 Time: 1:00PM – 3:30PM

Ages 18+

*6 pack Cost

$312.00 (w/out Season Pass)

$228.00 (with Season Pass)

By the time:

$68.00 (Lift, Lesson)

$50.00 (Lesson only)

Spots fill up fast! Visit giantsridge.com/grl or contact 218-865-8017 to register