River Valley Woman October 2019

She Knew She Had a Choice

She Chose OrthoEdge for Joint Replacement Surgery.

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She got quality care close to home. The OrthoEdge Joint Replacement Program features two of the most experienced orthopaedic care providers in the area, The Orthopaedic & Fracture Clinic and River’s Edge Hospital.

• 3,000 successful hip, knee and other orthopaedic surgeries

• 245 years of combined orthopaedic surgery experience

• 1 of 13 hospitals in the nation accredited as a hip and knee replacement center of excellence

Getting the care you deserve and trust, close to home, makes OrthoEdge the right choice for joint replacement surgery.

Learn more at OrthoEdgeMN.com

Recognized for Being the Best!

River’s Edge Hospital has been recognized as a DNV GL Healthcare certifi ed Orthopaedic Center of Excellence for:

• Hip & Knee Replacement

• Shoulder Surgery

• Spine Surgery

Plus, River’s Edge Hospital is top rated for patient experience!

BY EILEEN MADSEN Editor

noticed that some words just sound like what they are? For example: besmirch, squeeze, drizzle, munch, slime, smear, crunch, swoon, giddy, bedraggled—and my new favorite slang term “fershizzle,” which means “for sure,” or that you agree. And we are for sure you’ll agree that the word we use to describe this month’s issue is exactly how it sounds— Dazzle!

When it comes to holidays, entertaining, mini-lights, candles, fancy duds, smiling friends and family, and of course—food, it’s hard to think of a better word to reflect the season.

Mankato Hy-Vee’s dietician and food lover, April Graff, is mini-lights personified as she dazzles our November cover, and store customers as well, with her knowledge and enthusiasm of what’s good and good for you. Since the day she informed her mother of the sodium level in a pickle at age three, a career in food has been her destiny. When an opportunity to work at Hy-Vee presented itself, April leapt at the chance.

I know most people consider grocery shopping to be a chore, but it can also be recreation when you have the time. My husband and I love to cook and are Food Network junkies. No sooner do we get through with one meal, and we are on to wondering what to do with the leftovers, or what the plan is for breakfast (our favorite meal) the next day. You may spot us in the olive oil section of the store getting romantic over country of origin. Or perhaps we are swooning in the international aisle discovering za’atar spice mix. And then we could be salivating when filet mignon goes on sale. Food can be sexy, as well as good clean fun.

While most kids’ experiences in the kitchen amount to making copious quantities of “Slime,” 12-year-old Nell Gibbs has other ideas. Her love of baking is so contagious that she began giving classes to other kids last summer. Nell’s “Kids Can Bake” classes (no adults allowed!) proved so popular that there is a waiting list to get in. Check out her icing-drizzled raspberry scones recipe inside for your next holiday soiree. Even better, have your son or daughter make them. Can kids bake? Yes, chef!

When life hands you lemons, Renee Retzlaff makes lefse—and can show you how as well. While some besmirch this seasonal delicacy with comparisons to munching paper towels, many readers in our Facebook Food Poll have deemed it number one on their holiday goodie hit parade. Feeling the squeeze of single parenthood, divorce, and a return to college at age 50, Renee chose to reinvent herself as a personal chef, teacher, caterer, and photographer.

I really felt the crunch this month with our monthly SPACES feature when my usual writerphotographer had too much on her plate, (Lefsa? With a smear of cinnamon butter perhaps?), leaving the photo-taking and homeowner-talking to me. But I am glad I had the opportunity as, not only did it provide me the chance to get out of my office hideaway, it allowed me to meet with some wonderful women who wanted to do good by sharing their homes for a cause. The kitchen and bath tour in New Ulm raised funds for a local woman in need of medical treatments. I was able to get a sneak peek prior to the tour to get pics, a bit of background, and yak with the homeowners. It ended up being an almost all-day event of laughs, amazing remodels, hidden pantries, nifty outdoor kitchens, vintage pieces, rolling ladders, bedraggled cats and even some hugs. I think I need to get out more.

’Tis the season, but no matter what the occasion wouldn’t you say it’s always the time to Go, Be, Do, Connect, then Crunch, Drizzle, Dazzle? …Fershizzle!

License #BC225623

By GRACE BRANDT

PHOTOS BY RHONDA MILBRETT PHOTOGRAPHY

pril Graff knows a thing or two about healthy eating. As the official dietitian for Hilltop Hy-Vee grocery in Mankato, she has spent the last 11 years helping customers better understand nutrition and come up with individualized plans to suit any person’s needs.

With years of experience and study in her professional field, Graff knows that eating healthy doesn’t have to be complicated. Instead of worrying about the latest diet or health food trends, she noted that people with any health background can make a few simple changes that will really affect their future health.

“It’s not about being a certain number on the scale, or having your biceps be a certain diameter,” she said. “It’s more than that. It’s about whole health and long-term health. You’ll read all these different rules [of what not to eat]. It gets to be super overwhelming and super complicated. We put our energy and focus in things that aren’t going to make the biggest impact. If you’re doing one thing and want to make it the most impactful, [eat a] higher portion of vegetables.”

Keep it simple.

That “Keep it simple” mantra has been Graff’s motto throughout her career at HyVee—whether she’s offering grocery store tours to sports teams or organizing easy freezer meal cooking classes. She’s committed to helping people make healthy, positive changes in their lives, one small step at a time. Things like more non-starchy vegetables, smaller portions, one more home-cooked meal every week. It might sound simple, but it has a big impact. 

From: Lorenz, WI

Lives in: Mankato

School: Bachelor’s degree from MSU-Mankato, master’s degree from UW-Stout

Family: Husband John, kids Maxwell (10), Mia (8) and Martin (5)

Hobbies: Cooking, sewing, crafting, home improvement projects

Favorite food: “If I had one food I’d have to survive on forever, it’d be tacos. You can make all kinds of tacos, and I love all the tacos.”

For people who want to dig even deeper into nutritious living, Graff offers nutrition counseling for a small fee. There, she can spend even more time helping people come up with the best meal plans for them. Graff also offers talks and presentations at different locations, such as churches, worksites, and schools—as well as organizing meal preparation classes at the grocery store. In addition, people can form a group to schedule a Hy-Vee Simple Fix event, where they’re able to choose a meal package of seven recipes and then shop for and prepare the meals with Hy-Vee staff right there at the store. Hy-Vee also offers health screenings (some for free, some for cost), a free monthly nutrition email, and the Hy-Vee Begin Program, a 10-week healthy lifestyle program.

Starting something new

According to Graff, there were only a “handful of registered dietitians” in grocery stores when she started 11 years ago, but the number has grown ever since. Hy-Vee is one of the biggest employers of registered dietitians, with dietitians at every main location (or ongoing efforts to staff them there).

“A lot of grocery stores have corporate dieticians or regional dieticians, but we realized that having the dietician be a part of the community and the face that customers see daily is super important for customers to trust you and build that relationship with you,” Graff explained.

“What’s been fun is I’ve gotten to really dig in and create what the position can be, and what types of services and things customers would really benefit from the most. It hasn’t been corporate telling us what we need to do. It’s been really grassroots, listening to what needs the customers have and how we can be a benefit.”

One of the biggest ways Graff has worked to help customers is by offering more education so that they know how to eat healthy, in a way that fits in their lifestyles. While people often want to create more nutritious meals for themselves and their families, Graff said it’s easy to slide into a shopping slump and buy the same old foods.

“Most people—when they come to the store—don’t have the time to really dive into learning about the foods that are here,” she said. “So we end up kind of putting the blinders on, and parking in the same spot we’ve always parked, grabbing the same kind of cart, coming in the same door, going in the same route, buying the same foods.”

To help with that, Graff offers free shopping tours, where she takes customers aisle-by-aisle through the store to help them find food that’s appropriate for their needs—whether they’re focused on general wellness, dealing with a picky eater, trying to lose weight, monitoring their diabetes, or have a food allergy. More than simply showing customers where the bread aisle is, Graff helps them understand how to read labels and plan meals within their own budgets.

“There are hundreds of thousands of products out there, and it’s really hard to know which live up to the hype,” she said. “The food industry is always changing. My job is to help translate that, so that [customers] get the food products that they’re really wanting and looking for.”

Graff said that store tours are daily occurrences for her as she works with individuals, couples, friend groups, sports teams, church groups, and others. But no matter who’s on the tour, Graff is able to tailor it to their specific food needs and interests.

“I get to connect with customers on an individual level and help problem solve what their needs are,” she said. “People don’t realize how much they don’t know how to shop. A lot of people come into [these tours] thinking it’s going to be more of a location of products, but it’s really so much more.”

Understanding nutrition better

Over the years she has worked at HyVee, Graff has found a growing interest in healthy living over the years—but customers often struggle to know just what “healthy” really means.

“There’s a lot of misinformation given [and] a lot of faulty science,” she said “Consumers come in wanting to make better choices, and some of them are choosing products because they think they’re better choices, but they’re just confused. They’re not getting the best food.”

Graff added that people may feel intimidated to talk with her if they don’t feel like they have a “healthy” lifestyle, but she stressed that anyone can start living more healthily, in whatever way works best for them. They don’t need to completely overhaul the way they buy, cook, and eat food.

“My goal is to really just meet people where they’re at,” she said. “Someone who’s eating out three meals a day isn’t probably ready to cook three meals a day. Helping them transition into better habits is my nutrition philosophy.” 

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 While some people may worry that consistently buying healthy food will break the bank, Graff said it is actually quite affordable to eat right—if you plan for it.

“Eating healthy is not expensive; eating convenient is expensive,” she said.

As an example, she mentioned potatoes, pointing out that a 10-pound bag of potatoes costs roughly the same as a 10-ounce bag of potato chips. Yet people can do so much more with the raw potatoes and have several healthy options available to them if they’re willing to take the time to cook with them.

“The best thing that we can do is take out those foods that aren’t giving

us nutrition,” Graff said. “It’s really just a matter of meeting people where they’re at. It’s not always perfect, but it 100 percent can be done with time and education.”

At the end of the day, Graff encourages people to see nutrition as an important part of their overall health—but not the end-all, be-all.

“Eating is just one aspect of a person’s life,” she said. “They work, they’re a parent, they’re a child, they have extracurriculars….  To expect someone to eat ‘perfect’—what does that mean? How can we just make better choices? I’m really asking people where they’re at and where they want to go—not where I want them to go—and problem-solving on how they can get there and what’s truly realistic for them.” RVW

April Graff always knew she wanted to have a career that involved food, even before she knew what her options truly were.

“I’ve always been super interested in food in all shapes and forms—gardening, grocery shopping, cooking, eating,” she said. “I was really inquisitive about how the food worked in our body. You’d hear about how carrots are good for your eyes, [and] I was the one asking, ‘How? What in the carrot makes the eyes better?’ There’s a funny story where my mom knew that I’d be going into the nutrition field… When I was three, she was dishing up some pickles, and I sat with my hand on my hip and said, ‘Mom, do you know how much sodium is in pickles?’”

Graff grew up in the small town of Lorenz, Wis., which only had about 1,000 people. While attending Lorenz Marathon High School, she played tuba in the school band, was on the dance team, participated in choir, played on the volleyball team and even dabbled in cheerleading. She chalked this diversity up to attending such a small school; her graduating class had only 49 students.

“I was involved in pretty much all the activities,” she said. “As a student in a super small school, you kind of have to be involved in it all.” But she was most interested in science.

“I really loved science, and I still do really love science: how things work, why they affect us,” Graff said. “I was definitely the child who asked the ‘why’ question all of the time. We go through the day, eating, drinking, walking, sleeping, but I always wondered what was really going on behind the scenes in our body.”

Graff said she didn’t realize that dietetics was even something she could study until her junior year of high school when she received a pamphlet from MSU-Mankato that listed it as one of the university’s programs.

“I thought, ‘I can actually have a job where I’m surrounded by food? That sounds fantastic!’” she recalled.

Graff decided to attend MSU-Mankato after she graduated in 2001, finishing her degree in 2005. From there, she immediately started pursuing her master’s degree, since she wanted to ensure she finished her higher education before getting too far along in a career. She chose to attend the University of Wisconsin-Stout, completing a 10-month post-graduate dietetic internship through the university as well. During her time at UW-Stout, Graff married her husband, John, who eventually settled in Mankato and

began working as a teacher. Graff’s plan was to join him after her internship ended.

Throughout her internship, Graff realized that she “didn’t really find passion” in hospital dietetics, so she began looking around at other ways to use her degree. At the time, HyVee had a contract with an in-house hospital dietitian, but it was very part-time.

“I remember thinking, ‘That would be an amazing job,’” Graff said. “‘I love grocery shopping. I love food. I love cooking. What if I got a job at HyVee? I could do so many amazing things there. That would be so fun.’”

So, during her internship’s spring break, Graff set up a meeting with the store directors of HyVee’s two Mankato locations. The grocery chain wasn’t looking for a new dietitian, but Graff forged ahead with her idea anyway.

“I sat them down in the meeting and said, ‘I want to work for you. Here are some things that I think I could do,’” she said. “At the time, dietitians in grocery stores weren’t really a thing. The two store directors definitely took a risk in hiring me, but they said, ‘Yeah! Sure! This is great.’”

Graff was hired for a part-time position, splitting 20 hours between the two locations. When she completed her master’s degree, she was hired full time.

“I started working between two stores and tried to figure out what in the world a grocery store dietitian would do,” she said. “Things have kind of grown and exploded, and I’m really thankful that those two store directors were able to take a chance… to take the risk of hiring some gutsy young intern who thought she could change the world. Thinking back on it, I think, who walks into a place of employment that’s not hiring me and says, ‘Hire me’?”

Since then, Graff has grown HyVee’s dietitian services into the community asset they are today. In addition to her position, the grocery chain also hired a full-time dietitian at its other Mankato location. And Graff is continually thinking of new ways to help the Mankato community be healthier.

“The Mankato area population is an amazing population to work with,” she said. “They’re very interested in health and wellness, very open to having conversations. Having a dietitian here, I think it has been a really big benefit. I just love the variety of things I get to do in the job and the variety of people I get to work with, from infants to people who are 100 years old or older.”

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Renee Retzlaff pointed out that proper equipment—a lefse board and a good griddle—are a necessity for making lefse.

Women my age like to do things differently— there’s no template to follow,” Renee Retzlaff said of the life she’s created for herself since turning 50.

Not only has Retzlaff reinvented herself as a personal chef and caterer, but also as a photographer. Neither was likely on her “futures list” when she was younger.

Retzlaff has a background in sales and marketing—areas hard hit by the economic crunch of a decade ago. Her job in sales, based on housing starts, was eliminated.

“In 2011, I turned 50 and went back to college,” Retzlaff said. “My sons—twins Justin and Nathan—were also starting college and weren’t that excited about running into their mother on campus.”

All three survived the experience and Renee earned a culinary degree from South Central College in 2013. During that twoyear program, Retzlaff took a photography class and fell in love with it. She continued on with school, this time in graphics communication.

A single mother, Retzlaff took random jobs to pay the mortgage while in college. She’s held management jobs—running food programs in long-term facilities—and, at the same time, did community suppers in Mankato.

About a year-and-a-half ago, Retzlaff decided that working for corporate America was not what she wanted. Instead she set out to do her own thing.

“I decided to do some catering, some personal chefing, photography, and conservation—and to see where I could take that,” she explained.

With no template to follow, Retzlaff struck out on her own. In looking for a kitchen in which she could cook, Retzlaff became aware of the Blue Skye Farms Shared Commercial Kitchen, in the old Holy Rosary School building in Lower North Mankato. Leasing hours in the space allows her to cater, cook for her personal chef work, and conduct cooking classes.

“I built a model based on flexibility, which is what I wanted,” Retzlaff said.” Catering has been slowly picking up. I’m not the cheapest, but not the most expensive. My focus is healthy and more high end,” she said. “I have families I cook for as a personal chef regularly—some are once a week, some every other week, some once a month. I have busy clients looking for healthy food. Some may have food restrictions, and I see a huge trend in organics.”

As a personal chef, Retzlaff has the flexibility of cooking in clients’ homes, in her own home, or in the commercial kitchen. She has six fairly regular personal chef clients, plus three seasonal clients

during busy seasons, such as tax time.

Retzlaff describes her catering as “hit and miss”—once or twice a month.

“I can handle large groups, but prefer smaller, intimate, groups. Meal options can be more creative with smaller groups—they’re fun and people are more interested in food and the whole process of it,” she said. “I can do dishes like gorgonzola mushroom-stuffed beef tenderloin or baked salmon stuffed with mascarpone spinach.”

Along with the food she makes for clients, homemade lefse is one of her specialties—making it for family, friends, and customers. (See sidebar)

Retzlaff tries to split her time 50/50 between personal chef cooking/catering and her interest in photography.

“For me, it’s the best of both worlds. I get the creativity of being in the kitchen and the creativity of photography. And I get to be outdoors, involved in nature,” she said.

Since taking that first photography class at South Central College, Renee has taken two photo weeks with Summit Workshops—one to Jackson Hole in 2017 and the second to Alaska this past summer.

“My purpose in going to Alaska was to photograph grizzly bears for a week on a five-mile length of beach. We worked the shoreline and a grassy area of beach. It was a phenomenal experience,” she said.

She added, “My hope is to pay back through existing conservation awareness efforts. Nature is important to me.”

Renee has photographed wildlife and scuba dived in Cozumel, Mexico for more than 20 years. As a result of her work there, she was invited to present a photo exhibit at the Culture Center in Cozumel. It was on display for three weeks in October. The title of her show—“Nature, It Belongs to us all,” reflects the thought that nature knows no boundaries.

“Conservation is nature’s lifeline and we all need to do our part,” Renee said. “I’ve had some incredible experiences with nature— something that this generation of young people is missing out on. That’s another reason that I want to share my photography passion with people. Conservation is nature’s lifeline and we all need to do our part.”

Renee attended the show opening on October 3—and photographed more wildlife during her time in Mexico. To give back, 30 percent from all sales of Retzlaff’s work were donated toward the conservation of seas turtles and to the cultural center. To follow Retzlaff’s adventures, check out her blog, reneemb.com. 

Renee grew up in Albert Lea, one of three children. Her dad had eight siblings so she grew up with a lot of cousins—and all were pretty close.

Renee moved to New Ulm after meeting and marrying John Retzlaff—and continues to live there, though they divorced.

After working professionally for many years in Mankato, Renee opted to do her cooking there, feeling that there are more opportunities.

Son Justin works for Canadian Pacific Railroad and will

be married next July; fiancée Kayla is a funeral director in Mankato. Son Nathan was married in Cozumel in March. He and his wife Emily, a nurse at the New Ulm Medical Center, are expecting their first child.

Renee now has a new man in her life, Pat Ubl.

“My kids and Pat are so supportive of what I do. They do worry when I’m off chasing grizzly bears with my camera in Alaska, or sleeping in my car in a snowstorm,” Renee said.

 Renee Retzlaff not only makes lefse, she also teaches classes on how to make it. Participants learn the basics and take home two pounds of the delicacy.

“The hardest part is not mixing, but rolling,” Renee said. “The key is to roll it thin and not be afraid of flour. At first, when people start making it, they’re concerned about getting it nice and round, but I tell them it doesn’t matter if it’s the shape of Texas—it will taste the same. The best way to get it round is to start with that shape in your hand.”

People sometimes struggle trying to get great big pieces “like Grandma made,” but Retzlaff suggests working with manageable sizes.

“I tell them that it will taste the same…that usually takes care of that argument,” she said.

A lot of research goes into the recipes that companies publish so Renee suggests using the brand of potatoes recommended in the recipe. And, while Grandma may have had a good recipe, she suggests using a tried and true recipe to get started, saving tweaks and changes for later.

And a lefse board is a necessity. “It’s like golf, she said. “You have to have the right equipment or it doesn’t pay to start.”

The dough should be chilled before rolling. While it may be a bit stiff at first, the roundest pieces will happen when it reaches a happy medium.

Renee usually rolls her lefse from one-ounce balls, as they’re easier to manage. She can “crank out” about three pounds an hour but, to do that, she “needs total focus and nobody messing around in my space.”

Oh, and “a glass of red wine or a cold beer really makes it go smoothly.”

While some people like their lefse dark, others prefer it when it’s just starting to brown. And there are numerous ways to serve it—with butter and sugar, peanut butter and strawberry jelly, honey, brown sugar, cream cheese and salmon, and more.

There’s nothing better than lefse fresh off the griddle…which brought us back to the topic of equipment.

Retzlaff strongly recommends following the directions that come with the griddle and properly caring for it.

“If you use it for anything else, clean every speck of grease off of it, or you’ll have problems,” she advised.

Retzlaff rolls a stack—about a pound—and lets it cool, then slides the whole stack into a Ziplock bag. It can be frozen or will last quite awhile in the refrigerator…if it doesn’t disappear first!

“It’s hard to find rolled lefse as less and less people make it—so you’ll pay for it if you can find it. What you find in grocery stores doesn’t compare,” Renee Retzlaff said about purchased products.

When Retzlaff offered homemade lefse on her web site postings and Facebook last year, she got calls from all over, including the Twin Cities. She takes pre-orders for the finished product. Check reneemb.com or Facebook for availability. 

3 cups Hungry Jack Potato Flakes

½ tsp. salt

¼ cup butter

¾ cup water

1 cup milk

1 cup flour

Mix salt and potato flakes in bowl. Put butter in a measuring cup and add enough water to make one cup, bring to a boil. Mix into potatoes with a fork. Add milk and mix thoroughly. Cover tightly and refrigerate one hour or until cool. Work flour into potatoes and roll into golf ball size balls (or whatever size you prefer to roll). Cover tightly and refrigerate over night. Roll out and bake on a Bethany Lefse Grill. Do not use oil. Cook at hottest temp possible.

There’s nothing better than lefse, fresh from the griddle.

249314

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1 cup butter

1 cup finely chopped celery

1 cup finely chopped onion

1 cup finely chopped carrot

1 cup flour

1 tbsp. mustard

8 cups chicken broth

12 oz dark beer of choice

(Schells Fort Road or Guinness are Renee’s choices)

2 cups grated sharp cheddar cheese

Grated Parmesan cheese (garnish)

Chopped fresh parsley (garnish)

Melt butter add vegetables and sauté until tender. Remove vegetables with a slotted spoon, reserving butter in pan. Place vegetables in food processor and puree, set aside. In soup pot, make a roux with the reserved butter, flour and mustard. Gradually add the broth, stirring constantly. Reduce heat to mediumlow and cook 10-15 minutes. Stirring until mixture just comes to a gentle boil and has thickened. Reduce heat, add beer, and stir to combine. Mix in pureed vegetables and cheddar cheese. Simmer another 20 minutes or until cheese has melted, stirring occasionally. Do not boil, as cheese will curdle. Remove from heat; serve with Parmesan cheese and chopped parsley.

 The Blue Skye Farms Shared Commercial Kitchen that Renee Retzlaff cooks from—and manages—is part of Blue Skye Mercantile. Located on Belgrade Avenue in Lower North Mankato, the business is aligned with the organic farm business run by Lisa and Marty Phillips of Good Thunder. The Phillips also own Pumpkin Junction. They purchased Arizona Olive Oil a year ago and rebranded it as Blue Skye Mercantile.

Blue Skye Mercantile is something of a general store with olive oil and vinegar as main products. Lisa has added home-baked goods and a variety of other products—including grab and go foods, fresh salads, fresh soup, individual cookies, mini loaves of bread, and individual buns.

“Whatever they have use for, we make,” Retzlaff said. “We try to do things that enhance Lisa’s products. Everything is made from scratch.”

Blue Skye also provides event food. For the recent Bier on Belgrade, the kitchen produced a long list of favorites—pulled pork, homemade German potato salad, German chocolate cake, Black Forest cake, Scotch eggs, homemade pretzels, homemade caramel popcorn and whiskey sticks.

RVW

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1990 had Ginny Miller seeing red. A little red Toyota Corolla, that is. Because of her positive experiences with “super seller” Laurie Danberry, it was the start of something big. She’s been a loyal Toyota customer for 30 years.

The outstanding customer service, and reliability of Toyota vehicles had Ginny coming back six more times, most recently purchasing her seventh Corolla!

Laurie makes car shopping so much fun, I tell my friends to talk to Laurie! This is number 7 Corolla for me!

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By GRACE BRANDT

It’s a cool Wednesday morning, and Faribault resident Nell Gibbs is preparing her kitchen for class. Every week, she hosts another session of “Faribault Kids Can Bake,” giving kids ages six to 12 the chance to learn a little bit about the baking process. About four to six kids come to every session, which lasts about an hour.

The counters are clean, the oven is pre-heating, and there are bowls filled with perfectly measured amounts of ingredients on her rolling kitchen tray. Thawing in the refrigerator is a bag of frozen raspberries, which Gibbs picked last summer during her time working on a raspberry farm.

Today’s recipe is raspberry scones, complete with from-scratch icing to drizzle on top. Gibbs explained that she chose that recipe partly because she loves scones and partly because she has those raspberries to use. The whole exercise will take about an hour, including the 20 minutes the scones will be in the oven.

As the clock ticks closer to 11:00 a.m., Gibbs takes a final look around the kitchen as she waits for her students to arrive. She looks calm, cool, and collected—especially in her professionally crisp chef’s jacket. It’s all the more impressive, then, that this baking whiz is only 12 years old.

An appetite for cooking

Gibbs has always loved cooking and baking, as far back as she can remember.

“My mom and dad have always encouraged cooking, and it’s always been something we’ve done together,” she said. “Especially my dad, we always like to cook together. It’s a fun thing to get to do together.”

The Gibbs family will often make meals together, each taking a different part of a recipe. Nell said her family enjoys trying new foods from different cultures, such as Indian and Asian foods. In addition, Gibbs and her older brother ran their own stand at the Faribault Farmers Market last summer, selling scones and coffee every week. Their desserts got to be so popular that people would order dozens of scones for different occasions and events.

Always make sure you have all the necessary ingredients. “Even ingredients like flour, I put them on the table to make sure I have them.”

Always set a timer on your oven. “Even if you’re leaving for two minutes, set a timer.”

Measure correctly. “In most recipes, flour is supposed to be spooned in and level, not packed in. [Otherwise], it’ll be a different consistency.”

Gibbs is mostly self-taught, learning more about cooking and baking from different YouTube videos and baking shows, such as The Great British Bake Off. In addition, she recently received a cookbook by famed American chef Julia Child, so she is working her way through its recipes.

While most of her experience comes from personal experimentation, Gibbs has also

taken two classes by professional chefs, both friends of her mother, Andrea Gibbs. She said working with professionals helped her pick up more techniques and learn about how to improvise during the cooking process.

“We made soufflé, and she had things ready in ingredient bowls,” Gibbs recalled. “After we whipped the egg whites, they didn’t turn out so good, so we redid it and added cream of tartar, and it turned out fine. It helped me to know that you don’t always necessarily need to follow the exact words in the recipe. Sometimes you can use your knowledge [to improvise].”

That being said, Gibbs added she doesn’t really improvise when it comes to whipping up her own recipes; she prefers to follow the instructions pretty closely.

Gibbs said she isn’t sure if she wants to pursue baking as a career after high school, but she knows she wants to keep baking.

“I’d really like to incorporate it into my whole life, but [either way] it just seems to be a really useful hobby,” she said. “People need to eat.”

Sharing with others

This summer, Gibbs had the idea to share her love of baking with other kids in the Faribault area by hosting baking classes. She had a little experience helping to teach her church’s religion classes and assisting her mother during a period when Andrea Gibbs ran a daycare, so she wanted to take the next step and teach her own class.

“I’ve always liked kids in general,” Gibbs explained. “I like babysitting, and I love baking, so it kind of just came together.”

Gibbs started her classes this past June. Her first group of students helped her make unicorn and dragon cupcakes.

“The first time, I was so nervous,” she admitted. “[I wondered], ‘Would the kids be well behaved?’”

She added that it took her a few classes to feel more comfortable and get into a routine, but now she knows how to best use her class time 

INGREDIENTS

2 cups all-purpose flour, plus more as needed

1/4 cup plus 1 tablespoon granulated sugar

2-1/2 teaspoons baking powder

1 teaspoon grated lemon zest (from 1 medium lemon)

1/2 teaspoon fine salt

8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled

3/4 cup plus 1 tablespoon heavy cream

1 cup frozen raspberries, kept in the freezer until ready to use

1/2 cup powdered sugar

1 tablespoon milk or cream

DIRECTIONS

1. Heat the oven to 400°F and arrange rack in the middle. Line a baking sheet with parchment paper and set aside.

2. Combine the measured flour, 1/4 cup of sugar, baking powder, lemon zest, and salt in a large bowl and whisk to break up any lumps. Using a pastry blender or two knives, cut the butter into the flour mixture until small, pea-sized pieces remain.

3. Pour in 3/4 cup (or more if you need) of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).

4. Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into a 12-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.

5. Cut into thirds the long way so you have 3 long rectangles. Remove the raspberries from the freezer and evenly arrange them in a single layer over the first third. Lay another layer of dough on top. Add the rest of the raspberries and on top and last third of dough.

6. Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.

7. Transfer the scones to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining 1 tablespoon cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar.

8. Bake until golden brown on the top and bottom, about 20 minutes. Meanwhile, stir together powdered sugar and milk.

9. Let scones cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Drizzle with icing.

From: New Prague

Lives in: Faribault

Family: Parents, three brothers, one sister School: Home-school

Favorite foods: Pot stickers and curry

Favorite dessert: Opera cake

Recipe she still wants to try: Homemade croissants

Hobbies: Reading, sewing, downhill skiing, tennis

According to Andrea Gibbs, her daughter’s baking classes are a place where kids are free to learn and explore with their peers—and adults stay out.

“It’s been all her,” she said. “I stay out of the kitchen, unless she needs reinforcements, like dishes washed in class. If I come in, the kids are kind of like, [‘Why?’] They’re used to it being a kids’ space. It’s fun to see this culture of kids getting to do their own thing. So other moms, if they come, they either go into the living room to have coffee, or they leave, so it’s just the kids doing it. They have free rein. The kids are really respectful. Nell has control of what’s happening. It’s been a really good experience.”

 and how to prepare for and engage all her students.

“[I learned to] Just practice a couple times beforehand to know that it can be done in an hour and refresh in my mind [about] all the steps,” she said. “At first, it was kind of hard because not all the recipes have a frosting that you can make or something. If there’s frosting, you just make it when [the main dessert] is baking. But for the ones that don’t have frosting, we have a card game [to occupy the kids]. Sometimes, it helps to pair up the older kids with younger kids, because it’s more fun for them and then the littler kids can have all the help they need.”

When it comes to recipes, Gibbs said she tries to choose ones that she knows well and that don’t take too long, as well as recipes that have multiple parts that she can stagger while something is baking. This summer’s recipes included homemade oatmeal cream pies, Swiss cake rolls and cookies.

“I usually do things I’m really familiar with, [like] chocolate lava cakes and mini apple pies,” she said. “They’re mostly individual things, and then [the kids] can take them home or eat them here.”

The classes are available to kids ages five to 12, with about six kids in every group. There are three sessions every Wednesday—and they usually fill up fast. There’s even been a waiting list.

According to Gibbs, the class costs $2.00 per person per session, which really only helps to cover supplies and ingredients.

To learn more about Gibbs’ classes, check out her Facebook page: Faribault Kids Can Bake.

“We try to keep it affordable,” she said. “I just

love baking, so I don’t really need a profit.”

Growing demand

Throughout the summer, Gibbs’ classes became so popular that parents asked about the possibility of adding a fourth session, but Andrea Gibbs said they didn’t to ensure that her daughter didn’t feel overwhelmed.

“We could’ve added a fourth, but—so it would stay fun for her—I didn’t,” Andrea said. “Parents were asking for it, so there wouldn’t be a waiting list, but it would have been too much. I wanted it to still be fun for her. In between classes, she has to clean the whole kitchen, get the next set of ingredients out, get dishes washed, and get ready.”

Because Gibbs home-schools, she is able to offer classes at more flexible hours. She planned to offer some over MEA weekend and hopes to also have some during Thanksgiving and Christmas break.

“Home-schooling has definitely allowed it to happen, having the free time during the day,” Andrea said. “She has time to pursue other passions besides school work. She bakes almost every day.”

For Nell, the most gratifying part of the whole experience was watching her students become more confident in the kitchen and more open to trying new things.

“Before the class, they’d say, ‘I don’t like caramel. I’m not going to eat it,’” she recalled. “But then after the hour of baking, then they’ll try it and like it. I like seeing them get past their fears.” RVW

THE SNOWMAN

A FULL SYMPHONY CONCERT

SUNDAY, DECEMBER 8TH AT 4:00 PM SAINT PETER HIGH SCHOOL PERFORMING ARTS CENTER

Bring the whole family to this heartwarming, not-to-be missed holiday celebration!

The Academy Award nominated holiday film, based on Raymond Brigg's beloved classic book, is brought to life with our full orchestra. The MSO performs Howard Blake's beautiful score to the animated film The Snow man, featuring the much-loved song "Walking in the Air." Filled with magic and adventure, The Snowman is the perfect way to kick off the holiday season! You'll also hear holiday classics such as Leroy Anderson's "Sleigh Ride" and a sing-along that will get you in the holiday spirit. This concert, which is fast becoming a holiday traditions for the MSO, is guaranteed to surprise and delight. Join us in the lobby during intermission for special holiday treats.

Find tickets, upcoming events, & more at: WWW.MANKATOSYMPHONY.ORG

THANK YOU TO OUR PRESENTING SPONSOR:

Guest Conductor, Ernesto Estigarribia

RAISE THEM WITH CARE

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Top right photo: by Freepic.diller / Freepik

Top photo: by Freepic.diller / Freepik

Allure® Transitional Shades

QDuring my last pregnancy my belly button became an “outie.” It’s been a couple of years since I had my baby and it hasn’t gone back in, and sometimes it hurts when I lift things. Do I need to worry about this?

AIt’s very common in the third trimester of pregnancy for your belly button to pop out like the thermometer in a Thanksgiving turkey. In most cases, things will return to normal postpartum. However, on rare occasions, this bulge can persist and is indicative of an underlying hernia. A “hernia” is a hole in the tough layer of tissue that holds your bits-and-pieces in, called “fascia.” Anything that increases the intra-abdominal pressure can stretch the fascia and cause a small tear or hole. Examples include obesity, heavy lifting, ascites, or pregnancy. Once the hole has formed, it won’t go away on its own. So no amount of abdominal crunches, core work, yoga, swimming, essential oils, or crystals will make it disappear. The only way to fix a hernia is with surgery. But before you cancel that gym membership and strap on Aunt Barb’s girdle (because Spanx are expensive), know that timing is everything. Not all hernias require surgery right away. Keep the following in mind when trying to plan your life after baby.

1. How urgent is this?

A hernia is a hole in the fascia. The bulge you see is material from inside the abdomen poking through the hole. If that material is part of the fatty tissue from inside the belly, it may not be as urgent to address. However, if the bulge is due to a piece of intestine poking through, the situation requires your prompt attention. Pay attention to your symptoms. If you are having nausea, vomiting, pain at the hernia site, and cannot reduce the bulge, you should seek treatment right away as a piece of your intestine may be caught in the defect and cannot go back in. This is a surgical emergency and, thankfully, is not very common. Most belly button hernias after pregnancy cause very little discomfort. Surgery can be delayed for months or even years in these cases. Talk to your provider about the most appropriate plan for you.

2. How much pain are you in?

If the discomfort associated with the hernia is affecting your quality of life or is limiting your ability to engage in activities you enjoy, then you should have it repaired. If you are vaguely aware that you have one or were completely unaware you had one until your provider pointed it out to you, then you can put off surgery until you have developed symptoms. If you are in extreme pain associated with nausea, vomiting, and cannot reduce the hernia, then you need urgent attention.

3. How large is the hernia?

Hernias are repaired by locating the hole in the fascia and covering the defect with a piece of mesh to reinforce the damaged abdominal wall. If the hernia is small, the repair can be done with a single small incision and a small piece of mesh. If the hernia is larger, it may require a laparoscopic or robotic approach to reduce the hernia and cover the defect with a piece of mesh. Recovery times can vary based on the surgical approach and the extent of the repair.

4. Do you want to have more children?

Patients who become pregnant again, especially within the year following a hernia repair, are at increased risk for the hernia to recur. Potential mothers that have minimal symptoms may consider delaying surgery if pregnancy is anticipated.

5. Can you manage the recovery?

Your surgery can go perfectly, but if you don’t allow yourself to recover you could have a recurrence of the hernia. Typical hernia surgery involves a weight lifting restriction for a few weeks postoperatively. Plan your elective surgery for a time when you can heal (Spoiler alert: there is never a good time). Do your best to clear a few weeks a commit to recovery. You won’t want to go through hernia surgery more than once if you can help it. Have a beautiful day!

CORINNE JORDAN, MD, FACS General Surgery Physicians Group of New Ulm

Here is my my favorite gluten free holiday treat, carrot cake. It’s an adaptable recipe for both gluten free and keto eaters, because everyone deserves a trip to the dessert table on the holidays, right?

INGREDIENTS

3 large eggs

1 c. almond flour

1/3 c. granulated sugar

1 tsp. baking powder

1 tsp. cinnamon

¼ tsp. nutmeg

DIRECTIONS

¼ tsp. allspice

¼ c. vegetable oil

½ c. heavy cream

1 c. shredded carrot

½ c. chopped nuts

½ c. raisins

Preheat oven to 350. Grease an 8 inch round pan liberally. Set aside.

In a large bowl, combine eggs, flour, sugar, baking powder, spices, oil, and cream. Beat with an electric mixer on medium until mixture is fluffy. Fold in carrots, nuts, and raisins.

Pour batter into prepared pan. Bake for 30-40 minutes, until toothpick comes out clean.

Cool the cake in the pan for 20 minutes before removing. Once removed continue to cool on a wire rack. If desired, top with cream cheese frosting and additional nuts.

INGREDIENTS

3/4 c. of butter

3/4 c. of margarine

2 c. white sugar

4 whole eggs

2 tsp. vanilla

DIRECTIONS

4 c. all purpose flour (have one extra cup set aside)

2 tsp. baking powder

1 tsp. salt

Cream butter, margarine and sugar on med speed for 5 to 8 minutes using a stand mixer. Add vanilla and eggs and mix until incorporated.

Separate bowl, whisk together flour, baking powder and salt. Slowly add dry mix (about a cup at a time) to wet ingredients on low speed. If dough sticks to your fingers add a little more flour. Dough should feel a little sticky but not stick to mixing bowl.

Roll into a ball and wrap in plastic wrap and chill for 30 minutes. Roll out on floured table about 1/8 inch to 1/4 inch thick. Add a little flour to rolling pin and top of dough, and start cutting shapes.

Bake 375 for about 9 to 10 minutes, until edges are lightly brown. Makes the best shaped cookies with crisp edges. Cool and decorate!

Makes about 5 dozen cookies depending on cookie cutter's size.

TINA CASTILLO Sweet Spot Bake Shop  Fairfax

NICOLE HED The Hed Catering Company Mankato

GLUTEN FREE CARROT CAKE

BEST CUTOUT SUGAR COOKIE RECIPE

CHEESE BALL INGREDIENTS

16 oz cream cheese

2 cups cooked bacon pieces, divided

3 tbsp Salt Sisters Tuscan ranch dip

2 chopped green onions

1 cup shredded sharp white cheddar cheese

RANCH PRETZEL INGREDIENTS

8 oz. thick twist stick pretzels

½ cup bacon olive oil

1 tbsp dry ranch seasoning

1 tsp garlic powder

DIRECTIONS

Preheat oven to 250 degrees. Combine olive oil, ranch seasoning, and garlic powder in large bowl. Toss pretzels and fold over to completely cover all pretzels with oil and seasoning mixture. Spread out onto baking sheet and bake for 8 minutes, stir on pan, and bake for 8 minutes longer.

FOR CHEESE BALLS: in large mixing bowl, add cream cheese, cheddar cheese, 1 cup bacon pieces, green onions and seasoning. Using a fork or potato masher, mash and mix all the ingredients together thoroughly. Use a spatula to scrape the sides of the bowl and push everything to the center, creating a large ball.

Refrigerate mixture for 15 minutes.

Place 1 cup bacon pieces in shallow bowl. Remove from refrigerator and use small scoop or melon baller to create small balls out of mixture. Roll in bacon pieces and push stick into the middle of the balls. Form ball around the bottom of the pretzel and place upright on platter.

CHEESE BALL INGREDIENTS

16 oz cream cheese, softened

2 tsbp Salt Sisters southwest ranch dip

1/4 cup shredded cheddar cheese

1/4 cup shredded pepper jack cheese

2 tbsp cooked bacon bits, chopped

1/4 cup diced jalapenos (about 3 small)

2 stalks green onions, chopped

1 cup garlic & herb bread crumbs

DIRECTIONS

GARLIC PRETZEL INGREDIENTS

8 oz. thick twist stick pretzels

½ cup roasted garlic olive oil

2 tsp garlic powder

1 tsp onion powder

Preheat oven to 250 degrees. Combine olive oil, garlic powder, and onion powder in large bowl. Toss pretzels and fold over to completely cover all pretzels with oil and seasoning mixture. Spread out onto baking sheet and bake for 8 minutes, stir on pan, and bake for 8 minutes longer.

FOR CHEESE BALLS: in large mixing bowl, add cream cheese, pepper jack cheese, cheddar cheese, bacon, jalapeno, green onions and seasoning. Using a fork or potato masher, mash and mix all the ingredients together thoroughly. Use a spatula to scrape the sides of the bowl and push everything to the center, creating a large ball.

Refrigerate mixture for 15 minutes.

Place bread crumbs in shallow bowl. Remove cheese ball from refrigerator and use small scoop or melon baller to create small balls out of mixture. Roll in bread crumbs and push stick into the middle of the balls. Form ball around the bottom of the pretzel and place upright on platter.

Find items in each flavor category: salty, sweet, chocolate, vanilla, fruity, citrus, etc.  Having a variety is best way to please your guests!

Don’t be afraid to bake early. Many recipes for cookies and even bars can be frozen after baking, while keeping their flavor and quantity. Store baked cookies in an airtight container in the freezer. Thaw in refrigerator then to counter top, to reduce condensation. Unfrosted sugar cookies freeze better than frosted, but frosted can still be done. Or, do the steps until cookies need to be rolled into balls or cut into shapes before baking. Freeze the unbaked product, and bake and finish closer to the event.

Keep cookies fresh

Keep cookies fresh in an airtight container on the counter. Add a piece of bread in the container to keep soft. Yes—grandma was right about that! Just be sure the bread doesn’t touch any colored sprinkles, frosting, Etc.—the bread will pull the frosting from it.

Buy in bulk

Buy items in bulk. Flour, sugar, butter, nuts etc. You will save money and time shopping this way. If you have extra, store nuts in freezer safe bags in the freezer, and you will be able to use them up to one year after purchasing.

Try starting a new tradition

As a way to bring friends or family together and keep the excitement, start something new! Can be a cookie competition, appetizer competition, ginger bread house making, cookie trade, fun game including gifts, anything! Everyone loves a little friendly competition, especially when everyone gets to enjoy food.

Ask family members for recipes

Don’t be afraid to ask any family member or friend for recipes. Many times these are tried and true recipes, complete with their own tips. After all, this is the way they get handed down!

LACEY HASSING, OWNER/CHEF Lacey’s Catering Wells

KARINA ROSE & LISA PHILLIPS Blue Skye Mercantile North Mankato

JALAPENO POPPER MINI CHEESE BALLS — ON A STICK —

BACON CHEDDAR RANCH CHEESE BALLS — ON A STICK —

by Blue Skye Mercantile

What’s cooking at Blue Skye Mercantile? Steak, sweet potato, and goat cheese salad! I’ll admit, the ingredients of this salad weren’t something I thought would work together initially. But they sooooo do. This salad is a real treat. Stop into Blue Skye Mercantile and we’ll hook you up with the inglehoffer mustard, Shallot Garlic Olive Oil and the 18-Year Aged Balsamic Vinegar, which are our top selling olive oil and balsamic vinegar because of their versatility. They should really be in everyone’s pantry if they aren’t already! - Lisa and Karina

Steak, Sweet Potato and Goat Cheese Salad

 1-1/2 lbs Flank Steak

 2 sweet potatoes, peeled and cut into ¼-inch rounds

 7 tbsp Shallot Garlic Olive Oil, divided

 1-½ tsp kosher salt, divided

 5 cups mixed baby greens

 ¾ cup thinly sliced red onion

 ¾ cup goat cheese, crumbled

 2-1/2 tbsp 18-Year Aged Balsamic Vinegar

 1 tbsp inglehoffer Sweet Hot Mustard

Preheat oven to 425 degrees. Place sweet potato slices on an aluminum foil-lined baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with ¼ tsp each salt and pepper. Toss to coat. Spread potatoes into single layer. Bake for 12-15 minutes or until lightly browned. Meanwhile, brush steak with 1 tbsp olive oil and rub with 1 tsp salt and ¾ tsp pepper. Let stand for 10 minutes. Heat a grill pan to medium-high heat. Brush 1 tbsp of the oil on the pan. Cook steak 5-6 minutes each side for medium-rare or to desired degree of doneness. Let steak rest for 10 minutes. Slice steak across the grain into thin slices.

Divide baby greens, red onion, goat cheese, potatoes and steak over 4 plates. Whisk together vinegar, mustard, and remaining oil and salt, drizzle over salad.

Yield: 4 servings

Celebrations have been part of all cultures since the cradle of human civilization. Food has been the main centerpiece in most celebrations and festivities. A cornucopia of colors, spices, and rituals differentiate one cultural and traditional celebration from another.

In our part of the world, we have many “Hallmark” and culturally integrated holidays that are associated with terms like “fiesta,” “Donut Monday,” or “Popcorn Friday.” There are also traditional holidays such as Thanksgiving, Christmas, Easter, and July 4 celebrations that have idiosyncratic foods that are closely associated with these holidays. The types of foods and side dishes have evolved substantially, based upon cultural practices and dietary restrictions. For example, while stuffed turkey may be the centerpiece of one family’s celebration table, “tofurky” may be savored by a family with a vegan lifestyle. Despite the differences in menu options, one aspect remains consistent in most families across our nation— overeating and underestimating the number of “special days” in a year!

As a personal trainer and nutritionist, I work closely with many clients from all walks of life who struggle with health and self-image related issues associated with poor nutrition and overeating. No one gains weight or has “unhealthy” lifestyles because it is fun, however, most people do have unhealthy lifestyles because they associate overeating and “falling off lifestyle or diet wagon” with having fun. In fact, most people eat somewhat “clean” Monday to Friday.

However, life does not consist of Monday to Friday. There are weekends, there are holidays and special events, and those days do add up and play a major role in how you feel day-to-day. Here are some tips and suggestions to help you make mindful choices when you feel like “letting loose and just have fun” during the weekends, special events, and holidays.

1. Portion Control. Having a long workweek can be exhausting and looking forward to a nice dinner can be just what you need to get through that tough project, crabby coworker, or a physically demanding job. Be mindful of portion sizes by opting to choose a smaller portion, splitting a meal with a friend or family member, by asking a waiter to bring a to-go box with the meal to save

half of the meal for a later time, or by drinking a full glass of water before you eat a meal. If you eat a meal and are still hungry, chances are your biochemical communication is “worn off.” Your cells are not “picking up” the foods you consume as nutrients to be released into your bloodstream to release proper satiety hormones.

2. Mindset Shift. Chances are you do not live alone on a deserted island. As such, you may have a special event of some type, often—be it a friend/family/ coworker’s birthday, bar mitzvah, baptism, or end of the life celebration. And, more likely than not, most of these events will be associated with food of some sort. So reserving “cheat days” to these special events are setting up yourself for a chemical hailstorm. Instead of eating a large slice of cheesecake or pie because, “Well, dang it, I worked hard giving birth to my son so I deserve it” (which is a common justification), try taste-sampling with just a few bites. Whether you have an entire pie or a couple of forkfuls, it is not going to make much difference in your perception or satiety of the taste. However, it will make a huge difference in a spike of insulin and storage of that cheesecake as a security deposit in the form of fat in the liver, muscle, and fat tissues. As my grandmother said, “If you are not full by eating the whole pie, you are not going to be fuller by licking the empty pie dish.”

Healthy eating and lifestyle is a relationship you form with yourself. Much like any relationship, it requires consistent commitment, education, and understanding that food is information Anything you consume triggers the complex chemical reactions in the body by starting a complex biochemical soup and hormone cascade as a communication signal between cells that regulate energy source and metabolism. The body “keeps the score” on what is being consumed and what is being sent to cells. Carbs, proteins and fats all tell the cells a different message be it energy to use or save, building blocks to repair, etc. Fortunately, the body’s biochemical processes have one special event. That is your 24/7 circadian rhythm. In this relationship, chemical communication with clean-sourced nutrients, relative to your daily activity and portion sizes, is the only holiday food ritual you should observe. Savor this ritual and everyday will be your new holiday.

VUSA BENTLEY NASM Certified Fitness Trainer, Nutritionist, Yoga Instructor Vusa Fitness and FitNut Simplified

It’s never too early to plan ahead, especially when you are expecting guests in your home. Your family and friends know and might love your style, but it can be important to spice things up now and again to impress your visitors. Factors such as lights, music and food can affect your guests experience in your home.

To remain stylish and keep your party going, consider these tips for fun and festive home entertaining.

Back to Basics.

Staying organized is key while entertaining guests in your home. Try to plan out every detail before the big event, which can allow things to go more smoothly on the big day. As you think out your plan ahead of time, making lists can be a helpful way to stay organized and ensure you get everything done. List out your guests, what needs to be picked up from the store and possible decorations you might need to buy or craft yourself. The possibilities can seem endless, but it’s important to have a plan in place before you start putting things together.

Think about Theme.

There are numerous ways your style can be shown while entertaining. One way is to pick a theme or theme-related food dishes. One way to show your theme is through decorations. Placing them throughout your home can give the party some life and help guests get into the overall theme of the party.

Light up the Party.

Transforming your home can be made simpler by changing the lighting. It’s typical for lights to be dimmed for parties to set a more relaxed mood. Other ideas include using candles, lamps or even hanging lanterns if you are entertaining outside. Make sure it’s bright enough so everyone can see, but dimmed enough to set the mood for the evening’s events.

Set the Mood with Music.

Pick music that matches your theme and inspires that same feel throughout the house. If you’re going for a fun, energetic atmosphere, try something with a quick tempo, such as pop. If you’re wanting to relax, go for subtler, soothing tones. Try making your playlist before you entertain and listen to it a few times through, that way you can know what to expect and how guests will react to your music selections.

Enjoy it.

Through all the anxiety and stress of entertainment planning, make sure you take time to enjoy yourself during the time guests are in your home. Some guests will notice if you’re not having a good time. Smile and remember to be present in the moment.

Find more entertainment tips at eLivingToday.com.

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115058

FALL

brings the new crop of hard-shelled squash to the grocery store. These winter squash add an abundance of super nutrients to the table. Orangefleshed squashes are especially high in beta-carotene, a nutrient important for healthy skin, immune system and night vision. A half-cup of cooked orangeflesh winter squash provides about 50 calories, a nutritional bargain.

COOKING DIRECTIONS

Get squash ready to use in a wide assortment of recipes from soups to desserts by baking, steaming, boiling, or microwaving. Roasting squash enhances its natural sweetness.

Microwave: Wash and poke multiple holes in the skin. Place the whole squash in the microwave. Cook on HIGH for 10-12 minutes or until tender. Cut in half, remove seeds and scoop out flesh.

Bake: Cut in half, remove seeds and place cut-side down in a baking dish. Bake at 350°F until tender. Scoop flesh for recipes using cooked squash.

Roast: Cut into chunks, remove the peel, toss with olive oil and seasonings. Place on a foil-lined shallow baking pan and roast at 475°F for 35 to 45 minutes, stirring every 15 minutes. Roast until fork-tender.

Steam or boil: Cook peeled chunks in a small amount of simmering water or in a steamer until tender. Season and serve.

This quick and easy sweet potato noodle recipe gets even easier when you pick up Hy-Vee Short Cuts sweet potato noodles and packaged candied pecans.

INGREDIENTS

1 tbsp. Gustare Vita olive oil

5 c. Hy-Vee Short Cuts sweet potato noodles

1 c. crumbled blue cheese

1 c. candied pecans

DIRECTIONS

1 2 3

Heat olive oil in a medium skillet over medium heat.

Cook sweet potatoes in hot oil for 3 to 5 minutes or until tender.

Remove sweet potatoes from heat. Toss with crumbled blue cheese and candied pecans. Serve immediately.

Nutrition facts per serving: 160 calories per serving, 9g Total Fat, 2.5g Saturated Fat, 0g Trans Fat, 10mg Cholesterol, 230mg Sodium, 19g Total Carbohydrates, 0g Dietary Fiber, 6g Total Sugars, 0g Added Sugars, 3g Protein.

Butternut: Tan shell makes these easy to spot. Similar in flavor and texture to sweet potatoes. Great roasted or in soups because of the creamy texture.

Acorn: Looks like a large green acorn. Sweet, buttery yelloworange flesh. Mild flavor as compared to the butternut squash.

Buttercup: Dark green shell with lighter green spots. Deepyellow flesh with slightly nutty flavor. Similar taste to butternut but a bit sweeter and dryer.

Spaghetti: Yellow, football-sized squash with a very mild flavor. Stringy flesh resembles cooked spaghetti. Use as a very lowcalorie alternate to pasta.

One of my favorite ways to eat squash is to roast it. Simply cut squash into 1-inch pieces, drizzle with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, salt and pepper. Roast in a 475 degree oven on a foil-lined baking sheet for 35 to 45 minutes, stirring every 15 minutes.

WINTER SQUASH PRIMER

Chances are there are men in your life that you care about— husbands, brothers, dads, partners. If you want these guys to stick around, it’s time to talk men’s health. November—also known as Movember—is Men’s Health Month.

Across the globe, men grow a “Mo for a Bro” or do “No-Shave November” to raise awareness for prostate cancer and men’s health. Men need a Movember to remind them to be screened for prostate cancer.

Did you know that roughly one man in nine will be diagnosed with prostate cancer during his lifetime? According to the American Cancer Society, prostate cancer is the most common cancer, other than skin cancer, in American men. And, prostate cancer is the second leading cause of cancer death in American men.

Still, most men diagnosed with prostate cancer don’t die from it. According to the American Cancer Society, more than 3.1 million American men are prostate cancer survivors.

When prostate cancer is detected early, it’s often more treatable and there are more treatment options.

As a urologist at Mankato Clinic, I recommend routine screening for prostate cancer. Screenings are tests to find cancer before symptoms show up. Before the screening, we discuss the pros and cons of screening.

We know that men’s risk for prostate cancer increases with age, particularly after age 50. I recommend all men aged 50 and older get a baseline prostate-specific antigen (PSA) blood test, as well as a digital rectal exam. African American men and men with a family history of prostate cancer

should begin this screening at age 40. My recommendation is based on the American Urological Association guidelines.

The PSA test measures prostate-specific antigen levels in a man’s blood. The test is a guide to identify a man’s risk of developing prostate cancer. If a man has a high PSA level, he has a higher risk of developing prostate cancer. Just because the PSA level is high does not mean a man has prostate cancer. This is just one screening tool.

For men at high risk, it’s a good idea to see a urologist regularly. The PSA test is also very important for urologists to help identify significant and aggressive cancers. Not all prostate cancers act the same. Some can be slow-growing while others can be extremely aggressive.

A digital rectal exam is also advised. In this exam, a doctor inserts a gloved, lubricated finger into the rectum to feel the prostate gland. The doctor is looking for any bumps or hard areas that might be cancer. While it can be uncomfortable, it’s over quickly. And it can save a man’s life.

Men usually don’t experience symptoms in the early stages of prostate cancer. That’s why screening is so important. Advanced prostate cancer can cause problems urinating, a slow or weak stream, the need to urinate more often; blood in urine or semen, trouble getting an erection, weakness or numbness in legs or feet, or loss of bladder or bowel control. Contact your health care provider if you notice these symptoms.

Women, please encourage the men in your lives to take care of themselves. Meanwhile, I’ll be doing No-Shave November, along with many Mankato Clinic colleagues, to help bring awareness to men’s health.

GARY GOLDBERG, MD Mankato Clinic Urology

A trip through almost any grocery store reveals this truth: It’s never been easier to be gluten-free. The increase in readily available gluten-free products is good news for people with celiac disease and some other medical conditions. But the easy access may also encourage other people to go gluten-free.

Some people think going gluten-free is instantly a healthier way to eat, but that’s not always the case—a gluten-free diet makes a tremendous difference to people whose bodies can’t process gluten.

Who needs to be gluten-free?

Gluten, a protein found in grains including wheat, barley and rye, causes symptoms in people with a number of conditions, including:

• Celiac disease, an autoimmune disorder in which gluten triggers an immune-system response and leads to symptoms including abdominal pain, bloating, diarrhea, fatigue and weight loss. Untreated celiac disease leads to damage to the lining of the small intestine and prevents nutrients from being absorbed.

• Non-celiac gluten sensitivity, which causes some of the same symptoms as celiac disease including bloating and abdominal discomfort, but does not cause damage to the small intestine. For people with these conditions, eliminating gluten from their diet is essential or highly recommended.

A diagnosis means eliminating foods made with wheat, barley or rye. Some foods, like bread and cereal, are easy to recognize. But gluten can be found in some unexpected products, including beer, hot dogs, salad dressings and even some medications. There’s a steep learning curve after diagnosis and it can be challenging to discover all the places gluten “hides.”

Gluten-free doesn’t equal healthy

While a gluten-free diet is a medical necessity for people with certain conditions, many other people are choosing to go gluten-free for other reasons.

A gluten-free diet isn’t a weight-loss plan, and it’s not healthier than a typical diet for most people. In fact, replacing foods that have gluten with gluten-free versions may result in consuming more sugar or saturated fat because the gluten-free versions often add sugar or fat to improve flavor. The bottom line is, if you suspect that you or someone in your family gluten sensitive, it’s best to work with your gastroenterologist to determine if you need to be gluten-free and how careful you need to be.

BY LORI MATHIOWETZ

Last weekend I wandered around a neighborhood park watching families at this fall’s homecoming tailgate party. They were attempting to distract their children from the playground long enough to feed them a quick dinner. Whilst herding my own younglings, I happened upon a fellow mom-warrior comrade trying to stuff a taco-in-a-bag in her mouth (with Ginger Rogerslike grace) while simultaneously managing the needs of her two small children (Hi, Mollie). Exasperated, she exclaimed, “Why is it mom’s never get to eat until their food is cold?”

Ralphie observes the same fate of his own mother in A Christmas Story (which I encourage you all to schedule into your holiday movie watching rituals). Little Randy is building a pig trough on his plate and his mother desperately tries to convince him to stop playing with his food and just eat it. Time after time, Mother tries to sit down and—as soon as she attempts a bite of her dinner—she is thwarted with a request from her little piggies. Ralphie recounts, “My mother had not had a hot meal for herself in over 15 years.”

The angsty Saint Kate’s feminist in me observed this of the women around me long ago and I swore that I would never allow such a patriarchal, systemic injustice befall me. I would watch women at holiday and church dinners stand around in the kitchen refusing to eat while offering more lefse to everyone else and think, “That will never be me!” Karma laughed and laughed and laughed...and gave me three little girls to teach me good. I now understand why Mama Bear’s porridge was cold. I leave the judging to my cat now.

Ethnographer and author Simon Sinek offers us a different perspective in his new book. Sinek interviews a Marine Corp General and asks him, “What makes the marines so great?’ He responds, “Officers eat last.” (I verified this with my military friend, Major Martin Schimmele, and he confirmed it is true.) In Sinek’s book Leaders Eat Last, he goes on to explain that good leaders often don’t see themselves as leaders at all. Rather they see themselves as servants, at the service of some greater cause. Leadership is looking to the person to the left and the right and putting them first, often at the expense of your own best interests.

So maybe us moms are actually badass marines, oorah! Or maybe love

conquers all and we are just experts at self-sacrifice and putting others first? Or maybe we’re pushovers and we will do anything to end the pterodactyl like screech of an angry toddler. For me, it could be any or all of these scenarios depending on the day. What I do know for certain is Momma’s gotta eat! So, here are my top three secrets for making sure I get a few bites in while still looking like I’m a dazzling hostess with the mostess.

#1 Get out of my kitchen! Eat while you cook. A bite here and there to “taste check” (i.e. stave off starvation) will make it much less maddening when little Susie spills her milk just as you finally get a chance to sit down. This way you at least get a few bites while it’s warm. You also can pick and choose the areas of the casserole dish where the cheese is most perfectly burnt. Yum!

#2 The Cheese stands alone. I spoil myself. About every two weeks, I go buy myself a big ol’ hunk of cheese that’s too expensive for the rest of the family and hide it in the back of the fridge. I would share—really I would—but no one in my family would appreciate it the way it should be truly savored. Don’t make the mistake of cutting it up into cute little cubes on a salad plate either (the dog will inevitably steal it when you’re not looking). I like to take a long inhale of the majestic aroma, and take a bite right off the block. The satisfaction grips me deep down in my soul and gives me the endurance to muscle through the rest of my day.

#3 Wheaties—The Breakfast of Champions. No, I’m not suggesting you eat Wheaties for breakfast. Everyone knows that, at this time of the year, we eat Christmas cookies for breakfast. What I’m suggesting is that if you have a treasured food item that always disappears within four hours of bringing it home from the grocery store, you store it inside the Wheaties box. I learned very quickly that my kids have “Double Stuf Oreo Radar,” so I can’t hide them just anywhere, they will sniff them out. I have to hide them inside something undesirable that they would never want to touch.

That’s all I’ve come up with so far. The irony is that, as I gaze longingly at my children’s warm plate of food, they are usually refusing to eat it or throwing it on the floor. Ah, the cruel ironies of motherhood. Screw it. “Alexa, feed my family.”

Artistic Director: Eryn Michlitsch

Ballet Master: Riley Thomas Weber

where comfort foods are what we crave to fill our plates. Cooler temps, emotional eating, and comfort foods go hand in hand. Don’t worry, that’s normal, and all part of the “craving” process.  Here are some tips to help you through this comfort food time of year. Drink plenty of water. Eat real carbs, carbs are good for you—it’s about balance for life.  Choose carbs that are whole grains, along with legumes, quinoa, and wild rice. Choose healthy fats such as nuts, seeds, olive oils, and avocados. Those fats help with energy, hair, skin, vitamin absorption and every bodily function.

Get plenty of lean protein, as protein is vital for your body. It helps with cell growth and renewal, blood sugar stabilization and energy. Always eat breakfast as it will jumpstart your metabolism and reduce cravings. When you skip breakfast, you are more likely to overeat later in the day because your body thinks it’s starving. Eating breakfast is also associated with maintaining a healthy weight. Exercise your body and mind by little daily walks, yoga, and self-care.

Get plenty of sleep! The emotional part of your body, when tired, will confuse itself with being hungry, so learn to recognize the difference. Learn to cook as well as learn your spices to flavor foods, instead of all the gravies, sauces, and sugars.

Keep track of what you eat. By keeping track of what you eat, you’re more aware of the emotional part of food so you can realize when you’re stressed, tired, or overworked. It’s not about total elimination of certain foods to maintain a healthier lifestyle. Focus on learning primary (emotions) and secondary (real foods) to learn balance in all areas of life.

WHITE CHICKEN CHILI

INGREDIENTS

1 ½ lbs Chicken

1 Tbsp Olive oil

1/4 c. Onion diced

¼ cup Green pepper

2 cups Tomatoes

2 cups Cauliflower rice

1 Tsp Minced garlic

2 ½ Tsp Cumin

1 Tsp Dried oregano

DIRECTIONS

2 Tsp Chili powder

1 Tsp Sea Salt

¼ Tsp Black pepper

2 c. Chicken broth

1 14oz can of coconut milk (add at time of cooking) if desired

1 Tbsp Lime juice

1 Tsp Cilantro

Crockpot: Set on low for 7-8 hrs. or until chicken and vegetables are tender.

InstaPot: you can put in frozen and put on soup/stew setting

TINA MCCLAIN Inspire Health & Wellness Mankato

eople in abusive relationships are often asked why they don’t just leave. It can be hard for someone who has never experienced abuse to understand why anyone would stay in an abusive or unhealthy relationship. Often, when CADA advocates are speaking to someone whose friend or loved one is in an abusive relationship, they will ask, “Why does she stay with him?”

The reality is that leaving an abusive relationship is complicated, complex, and can be extremely dangerous. It is rarely as simple as, “just leaving.” Leaving an abusive relationship is often a long process rather than a singular event.

Some common reasons people might stay in abusive relationships are:

Fear: Abusive partners often threaten their victims with consequences if they leave—further abuse or even death may be threatened. The fear of these consequences or the fear of the unknown are major reasons someone might stay in an abusive relationship.

Parenting: The thought of co-parenting with an abusive ex is a daunting prospect. An abusive partner may even threaten that if their victim leaves they will call child protection, or they will battle them for custody.

Immigration status or language barriers: An abusive partner will often threaten an undocumented victim with deportation because of their legal immigration status. Additionally, if a victim does not speak English, finding resources and help can be extremely challenging.

Nowhere to go: The prospect of having to relocate or stay in a shelter keeps many people trapped in an abusive relationship. Many victims face homelessness when they leave abusive situations.

Money or lack of resources: Financial abuse is present in almost all abusive relationships and this creates a situation where a victim is financially dependent on their abusive partner. Without money or financial resources, it is extremely challenging to leave an abusive relationship.

Belief or hope that things will change: We never want to believe that someone we care about would intentionally hurt us. Many people who are in abusive or unhealthy situations can recall what their partner was like at the beginning of the relationship and believe or hope that things can go back to the way they were. Abusers will often blame their behavior on stress at work, financial problems, or health issues. Victims may hope that when these issues are resolved the abuse will end.

Not recognizing the relationship is abusive: Sometimes it is hard to identify a relationship as abusive or unhealthy. Perhaps the victim

is experiencing very subtle emotional abuse or violence has been normalized over a lifetime.

Embarrassment or shame: The thought of telling other people about the abusive relationship can be scary. Victims may worry about judgment from others or feel a sense of embarrassment that the relationship didn’t work out.

Family or cultural expectations: Religious or societal expectations around relationships and divorce often make people hesitate to end a relationship. Furthermore, traditional gender roles can be enforced by one’s family or society and people may fear the social implications of leaving.

Self-blame: If an abusive partner has blamed the victim for the abuse or has been emotionally abusive, the victim may have internalized these messages. Believing that they are at fault or that they aren’t good enough to deserve something better keeps many people stuck in unhealthy or abusive situations.

Isolation: Often abusive partners will isolate their victims from friends or family. This results in the victim not having anyone to turn to for help or support.

Leaving an abusive relationship is the most dangerous time for a victim. An abusive partner has worked to maintain power and control over their victim. When a victim leaves the relationship, the abuser is faced with losing all of the power and control they’ve tried so hard to maintain. This can lead to unprecedented levels of violence.

Many victims also know that leaving the relationship is not a guarantee that the abuse will stop. Their abusive partner might try to find them, harass them, or use their children against them. After leaving an abusive relationship, many victims are stalked or tracked and continue to live in fear.

If someone is considering leaving an abusive relationship, it is important to create a safety plan. Advocates at organizations like CADA can assist in creating individual safety plans and can discuss the options a person has when leaving.

There are a lot of factors that go into someone’s decision whether to leave an abusive relationship. Victims know their relationship better than anyone, and they know their abusive partner better than anyone. Victims are likely to know how their partner will react and are making choices that are safe for them. It is important to support victims and be aware of the complex reasons they don’t “just leave.”

KRISTEN WALTERS Development & Volunteer Manager CADA, Mankato

The Eide Bailly Tower will open this December. Join us for a tour of our new building and heavy hors’d’oeuvres as we host Business After Hours on Tuesday, January 7 from 4 – 6 p.m We are excited to be located in the growing downtown Mankato area, and we look forward to seeing you!

s the temperatures drop and the leaves turn to gold, it is natural to anticipate the upcoming holidays. Family gatherings, festive activities and time spent gathering around the dinner table with loved ones are a hallmark of the season.

But for many families, holiday seasons are a time of intense stress due to food insecurity. Food insecurity is the state of being without reliable access to a sufficient quantity of food. Many families rely on the federally funded free and reduced lunch program to provide basic nutrition to their child during school days but during the extended holiday breaks, students may not have access to regular meals at home. For families that are already struggling to thrive on a tight budget, the additional holiday vacation days create the dilemma of providing more food for the family.

Food is typically one of the first sacrifices made when families struggle financially, creating stress, unpredictability and lack of adequate nutrition for growing students. Students who experience hunger cannot reach their full potential and are more likely to experience developmental and social impairments.

To combat the negative effects of youth hunger, Feeding Our Communities Partners (FOCP) provides the BackPack Food Program and the Power Pack Program to 1,200 local elementary and middle school students that identify as food insecure. Packs of well-balanced, nutritious food are discreetly placed in student’s backpacks but, during extended breaks, like Thanksgiving and Winter Break, students require much more food to last the vacation days.

During Winter Break, FOCP partners with area businesses to provide additional food items to students during the extended break. Some of these food items include fresh and frozen items as well as milk and juice. Because of the large quantity of food provided to the students, families pick up the food, pre-packed in boxes from a pre-determined destination. Additional partners provide free books to families during the food pick-up. Additional resources are also available for client families, and the effect and energy of the event is hard to ignore.

Students squeal as they pick out their brand-new books, some parents even tuck them under their arms to wrap later as a gift. Parents graciously repeat their thanks and their relief that the extra food will provide for their families. One mother shared “As a single mother with no support, I buy the bare minimum when I grocery shop to make sure I have enough to cover the bills. I struggle the most around the holidays and the winter food box was amazing. It helped us stretch what little we have.”

Hunger can change the holiday season for many. As you sit down with your loved ones at the table this season, to consider how the holidays would be different without plates full of seasonal fixings. Consider how the stress of not having enough would drain the joy out of these special moments with your family. Try to envision enjoying a vacation from work or school with a persistent hunger.

An area teacher says, “We don’t understand generational poverty and how we need to give a hand up to break the cycle of hunger.” If you would like to join the mission of solving youth hunger in our communities, you can visit www.feedingandfueling.org to find the best way to get connected.

HOLLY DODGE Marketing & Communications Manager Feeding Our Communities Partners

The dazzle, house-bling, turkey-roasting, latke-cooking, guest season is upon us. Hurray for strings of tiny lights draping our windows. Hurray for delighted toddlers tossing tinsel at Christmas trees or lighting a menorah candle. Bravo for the smell of baked pies or turkey drifting from a well-used kitchen. The last part of every calendar year is packed with holiday potential no matter your background. Even our pets might like the holiday season, but not in exactly the same ways we do. For the happiest and safest of holidays for both pets and guests, our dogs—in particular—need to learn some holiday-friendly behaviors.

Because dogs come from a very different cultural heritage, our genetically dog and socially human cultures can clash. For instance, chewing for dogs is completely natural—they chew anything to learn about it or to exercise teeth/ jaws. “What novel things are lying around on the floor during the holidays? And what if a dog’s personal space is crowded? They may growl and snarl—which is just communicating to another dog to back off and give them room.

“How many guests did you invite to that party?”

And all that delicious food laying around?

That’s an opportunity any sensible dog should take advantage of. In the wild doggy past, who knows when the next meal will come? Let’s teach some behaviors and avoid these culture clashes during the holidays.

Skill 1 for Humans Understand when to train and when to manage. With positive reinforcement techniques and enough time, you can teach dogs almost any behavior. Cats, too, can be trained with positive reinforcement. But, do you have time before the holiday party? Management is easier in a time crunch.

Dog: There’s a tree in my house. That’s weird. Hey (sniff sniff), a squirrel has been in this tree. I need to mark it. It’s MY tree now.

Human: No! Don’t lift your leg on the Christmas tree!

Cat (from top of tree): Silly dog. Silly human. Don’t they know what trees are for?

Solution: Manage. Use a tall exercise pen set around the tree. Take it away only when the guests arrive. No shredded gifts. No peed-on trees. No yelling. Zero frustration. You preserve your wonderful relationship with your pet.

Skill 1 for Dogs Leave it! There are exciting things to eat during the holidays, including a golden-brown turkey sitting right in the middle of the

table. Tinsel, lights, holly, and mistletoe are also interesting and chewable, but dangerous to dogs. Teach your dog to leave it (walk right by) and come to you for something better—your attention, praise, and a great treat. Leave it is a wonderful skill for dogs to have and it isn’t a yelled command. It is an invitation to something better. Easily trained.

Skill 2 for Dogs Four Paws on the Floor Polite guest greetings require no jumping up and mauling the company. Four paws on the floor is the safest and politest way for dogs to greet company. Keep dog treats by your door so your dog can be reinforced for staying down every time someone comes in. There are numerous positive ways to teach dogs to not jump up and all dogs can learn this skill, but some dogs definitely learn this quicker than others. If you own a hyper-friendly greeter of humans, you may want to manage rather than train for the holiday time crunch. You don’t want Spike enthusiastically saying “Hi” by knocking Grandma backwards down the front steps.

Skill 3 for Dogs Kennel Up. This skill is essential for dogs. You can easily teach it, too, by making their kennel the place where wonderful good things happen (yummy treats) if they stay put. When well taught, you can keep the kennel door open wide and your dog will lie down, quietly waiting. This is also a great management technique for the exuberant greeter of humans.

Skill 2 for Humans Be a thoughtful, informed advocate for your pets. Forget the tinsel. Cats love it, but it can kill them if they eat tinsel. Guard the chocolate. Dogs and chocolate do not mix well. Big party planned? You might love having 33 guests milling around the house, but your pets may not. Even a super friendly dog can be overwhelmed when stressed—and respond like a dog. They may growl, cower, snarl, air snap, etc. Do not take a chance. Not only will a dog-scare ruin your party, it may ruin your dog’s life because humans interpret snarls/ bites quite differently than dogs do. Get yourself ready to counter the guests who say, “Oh, I love dogs.” Yes, they might. But love your dog enough to help keep him/her safe. Stuff a Kong toy with turkey bites and peanut butter and freeze it. Your dog can enjoy the peace and quiet of a back room, licking the Kong, and be spared negative chance encounters in a crowd. Besides, they will have the family cat for company, who you were wise enough to put in another room prior to putting food on the table. When everyone— guests and pets—are safe, you can relax and truly enjoy the holidays.

PATRICIA LINEHAN, PH.D.

Owner, True Connections Canine Academy

CUSTOM CABINETS & COUNTERTOPS

Wood-n-Windows, in New Ulm, MN offers a straight-forward approach to your cabinetry and countertop needs. Cabinetry and countertops are what we know best so our highly trained, experienced employees work with you each step of the way to help you feel valued and comfortable with your selections. We offer free computerized designs, quotes, and in-home estimates. Our family owned company has over 25 years experience in the cabinetry industry.

Our vision is to provide customers a high level of service, quality, and value for home remodel projects on any budget. We value our customers and our cabinetry work and consistently deliver an experience that is comfortable and honest. Our custom-made cabinets are always crafted to last.

We also offer and design the ultimate spaces so your home can be a reflection of your own signature style and creative personality. Our design service is an invaluable tool for the homeowner embarking on a building or remodeling project. The mixtures of materials and finishes can create a beautiful and functional backdrop for your unique lifestyle.

Our cabinetry is not your average run-of-the-mill product. We use only the finest, hand-selected woods, with striking embellishments and timeless styles while paying close attention to detail and careful construction to create stunning, quality pieces that enhance and complement your personal style and artistic taste, not to mention the end-product built for generations of durability and beauty.

oute 1 Interiors and New Ulm Real Estate teamed up to do a first-ever Kitchen & Bath Tour in New Ulm. Upon learning that Eden “Bliss” Kalk, a local woman battling cancer, was in need of financial help to continue treatments, the tour was turned into a fundraiser for her. Several homes that had been recently remodeled or newly built with the design work of Route 1 Interiors—specifically the kitchens and baths—were showcased to the public. The hope was to make it a fun and inspirational event while raising much needed funds, all of which would go to Kalk. Tickets for the event allowed access to six homes. Each home was unique in style, including a modern

farmhouse style, an eclectic farmhouse style, new construction, traditional style, transitional style and a more modern space. Refreshments and snacks were provided at each home along with a raffle for door prizes that were donated by Route 1 Interiors, New Ulm Real Estate, Waypoint Cabinetry, StarMark Cabinetry, Cambria Quartz Countertops, and A to Zinnia Floral and Gifts. Nearly 200 guests purchased tickets and about $4000 was raised and presented to Kalk. Plans are already in place for a similar event next year. Here, River Valley Woman showcases the kitchens of these homes.

PHOTOS & STORY BY EILEEN MADSEN

White and bright, this rural remodeled New Ulm home is owned by Kari and Craig Linbo. Center island sink is an unusual touch. Vintage collections of kitchen-related items warm up the area creating a homey feeling. A hidden, separate pantry helps keep the main kitchen tidy. FAVORITE FEATURE: Separate refrigerator and freezer!

In 1993 and 1998 homeowners Mary and Kevin Henle remodeled Kevin’s original 623 sq. ft farm home he grew up in. An addition was put on six years ago. White is the dominant color, warmed by wood, brick and black cabinets.

FAVORITE FEATURE: The kitchen layout provides better flow for family and friends when entertaining, along with separate counter area for drinks and hors d’oeuvres.

Kari Linbo

Chayla and Michael Henle moved back to New Ulm recently and into this home that was remodeled with the intention to flip it. Some of the original trim and windows were left, along with the addition of the homeowners’ heirloom threshing table in the dining area help

Neighborhood gem, owned by Cindy and John Nelson, boasts a fresh white look with darker floors. Unique undercounter microwave completes the modern, yet homey esthetic.

FAVORITE FEATURE: Open concept for family gatherings and convenient easy access microwave.

to provide an inviting, old fashioned vibe in new surroundings.

FAVORITE FEATURE: Black slate appliances that don’t show fingerprints. Also, the island serves as a counter for guests and food prep.

Chayla Henle

Fresh and airy kitchen is sunny and relaxing, offset by deep-toned floors and a novel sliding ladder to get at hard-to-reach spaces. A relaxing retreat for this single homeowner, with grown children.

6 KITCHEN

Personality galore makes up Catie and Beau Bushard’s kitchen remodel from 2014. Original flooring, artwork by Catie’s mother, and unique old kitchen items offset the modern black cabinets and high-end finishes. Just a couple steps away is a covered grilling deck complete with retro touches.

FAVORITE FEATURE: Gas stove and farmhouse sink.

Community Bank has a long history of serving the communities that we call home and we are committed to being your very best neighbor. We’re pleased

Skow

This year is all about the animal print, textured fabrics and fur! The holidays are a great time to pull some of these trends out of your wardrobe and style them in different ways. They can be mixed and matched in different ways and are easily transitioned into your everyday wardrobe after the holiday season is over.

These Olita handbags with fur print or camo theme are a perfect holiday accent. Use as a clutch, wristlet or cross-body.

These trendy, leopard print, chunky heels are the perfect addition to any outfit! They give that jean and blazer look an added spice, but are also the perfect addition to the little black dress.

This fur poncho will instantly dress up any outfit and will keep you extra warm while traveling to holiday parties and gettogethers. Wear it with a dress

This year you’ll see a lot of the military-style jackets, tweed fabrics and suits! Both pieces can be styled in different ways to dress up or down, but make a cute holiday outfit by pairing together.

This outfit has all the textures going on! Stretchy mesh-like animal print top can be easily worn alone or layered under a sweater or vest. We have it paired with the perfect soft and stretchy corduroy skirt. It can hardly be called corduroy when it feels this nice!

BY KRISTIN FOX Pippi Lane Boutique Waseca & Mankato

Wear it with your favorite black skirt or dress it down a bit with your BFF jeans! This is a classic piece that will be in your wardrobe for years.

Are you running around getting ready for the holiday season on top of meetings, appointments, kid's activities, and everything else life throws at you?

Let me help you feel more beautiful while spending less time in front of the mirror and more time with family and friends!

BY MARIA JOHNSON Balanced Beauty by Maria

A great moisturizer designed for your skin type. Fights aging while I fight the crowds.

EyeLuminator (eyecream and highlighter) to brighten tired eyes. Plus every woman needs a good eye cream!

Concealer to hide proof of late nights and early mornings.

Foundation to give extra protection from the environment and more anti-aging!

Bronze Dust to give you that glow to your skin as you dream about a beach vacation while trudging through the snow.

Volume Intense Mascara for gorgeous lashes that grow as long as your to do list.

Lip gloss to give your lips extra hydration because Santa likes soft lips!

Use a colored eyeliner (smudged under eye in picture), a pop of color in the inner corner of eyes (Shadow) and a bold lip color to look extra fierce while you enjoy the holiday season!

EYE LUMINATOR

MOISTURIZER

BRONZE DUST

CONCEALER

MASCARA

LIP GLOSS

FOUNDATION

EXTRA POP OF COLOR

Bringing the Fire

Volunteers shine at United Way’s Fire & Ice Ball

One night a year, the showroom at Snell Motors in Mankato transforms into an elegant event space. A live band, ice sculptures, dance floor, games, delicious food, and even a red carpet replace the usual vehicles on display as more than 500 people arrive for December’s Fire & Ice Ball, the annual blacktie gala benefiting Greater Mankato Area United Way’s programs.

Under the glitz and glamour of the evening, the event serves a deep purpose. The Fire & Ice Ball is Greater Mankato Area United Way’s largest fundraising event of the year, netting more than $150,000 last year for programs in Blue Earth, Le Sueur, Nicollet and Waseca counties—making it a game-changer for United Way’s annual fundraising efforts.

“Fifty-five programs rely on our funding each year,” said Greater Mankato Area United Way CEO Barb Kaus. “The Fire & Ice Ball helps ensure we can carry out our mission of keeping our region strong and balanced through the pillars of basic needs, health and education.”

Behind the scenes, a dedicated volunteer team plans the Fire & Ice Ball from start to finish.

The 2019 Fire & Ice co-chairs, Melissa Bradley, CFO of Snell Motors, and Jes Tano, owner of Everly Lace, lead a committee of more than 20 women, welcoming new and returning members each year. Planning for the gala begins nearly immediately after the previous gala concludes, with committee members taking charge of every aspect, from live auction and donations to food and valet parking.

As with all Greater Mankato Area United Way events (including Human Foosball, Women with Heart and more), no donor dollars are used to put on the Fire & Ice Ball. Instead, United Way staff and volunteers rely on generous sponsors and in-kind donations from regional businesses.

“Greater Mankato Area United Way helps so many people in our region, and it is important to us that the money raised goes to United Way’s programs,” Bradley said. “Our goal is to make this a fantastic event for our guests so United Way can continue to serve more people of all ages in our area.”

Get Involved!

Volunteer at Fire & Ice or discover other volunteer projects at MankatoUnitedWay.org/volunteer. Learn about serving on an event committee by calling United Way at 507-345-4551.

Fired Up About Giving Back

Five years ago, Greater Mankato Area United Way was looking to reinvent itself to connect with more community members about the profound impact of its work (serving more than 50,000 people annually in the four-county area). Todd Snell of Snell Motors, the incoming United Way Campaign Chair at the time, encouraged United Way to move forward with that process of reinvention and community awareness. The idea for a formal, red-carpet event filled a unique niche and provided the opportunity to share United Way’s impact with even more people. Snell offered his showroom as an event venue.

Since the inaugural Fire & Ice Ball in 2015, attendance has continued to grow, along with the role of the volunteer committee. Stifel has been the presenting sponsor each year, and dozens of other regional businesses have continued to give back through sponsorships and in-kind donations. The event in 2018 sold out nearly a month early, and this year’s event on December 7 is on track to do the same.

The committee works hard to keep the event feeling fresh. This year’s theme is “007: Casino Royale,” so attendees can expect Bond-esque touches throughout the evening.

According to Tano, who is responsible for the elaborate décor, the best part of being on the committee is the collaboration of skills and talents. “It is fulfilling to see all the different individuals from around the region come together as a team,” she said, adding that the array of businesses involved allows the team to carry out ideas they wouldn’t be able to execute alone. “Using the resources of so many businesses has really allowed us to grow the creative look of the event,” she said.

The volunteers bring passion, drive and countless hours of service—all invaluable gifts to United Way, which has a limited staff and a big mission to accomplish. “This committee is doing more than showing up,” said Kaus. “They are leading with their hearts and generating ways to improve the lives of even more people in our region. We can’t wait to see what they think of next.”

BY LAURA MURRAY Greater

Mankato Area United Way

Photo credits: Daniel Dinsmore Photography

TO HAVE YOUR EVENT LISTED

E-mail Ruth Klossner at cowladyruth@gmail.com by the 10th of the month. Listings are generally for events that are free to the public, or are fundraisers. Listings will be published as space allows and at the discretion of the editor.

Fri, Nov 1

• Henderson Lions & Henderson Roadhaus Ladies Night & Toy Drive, Event Center, 514 Main St, Henderson, 6-9 pm.

• MN Music Hall of Fame Induction, Turner Hall, 27 N Broadway, New Ulm, 5 pm. Info & tickets: 507-354-7305.

• Divas on Broadway, State Street Theater, 1 N State St, New Ulm, 6-9:30 pm. Info & tickets: statestreetnewulm.org or statestreettheater@gmail.com

• Symphony Orchestra Fall Concert, Bjorling Recital Hall, Gustavus Adolphus College, St. Peter, 7:30 pm. Info: mara@ gustavus.edu.

Fri-Sat, Nov 1-2

• Blue Earth Co Hist Center Anniversary Open House, 424 Warren St, Mankato, 9 am-5 pm. Info: 507-345-5566.

• Owatonna Hospital Auxiliary Holiday Bazaar, Hospital, 2250 NW 26th St, Owatonna, 8 am. Info: Facebook.

Fri-Sun, Nov 1-3

• ‘Leading Ladies’ by the Merlin Players, Paradise Center for the Arts, 321 Central Ave N, Faribault. 7:30 pm Fri & Sat, 2 pm Sun. Info: 507-332-7372.

• ‘Big Fish’ Fall Musical, Martin Luther College Auditorium, 1995 Luther Ct, New Ulm. 7:30 pm Fri & Sat, 2 pm Sun. Info & tickets: mlc-wels.edu/forum/ or 507-233-9114.

• ‘Murder’s in the Heir,’ Minnesota Valley Lutheran High School, 45638 5561st Ave, New Ulm. 7 pm Fri & Sat, 2 pm Sun. Info: valh@mvlhs.org.

Sat, Nov 2

• Minnesota Valley Sweet Adelines ‘Dis-Chord Under the Big Top,’ 2000 Howard Dr W, Crossview Covenant Church, N Mankato, 3 pm. Info: 507-3872933.

• 30th Annual 3M Club Holiday Craft Show, McLeod Co Fairgrounds, 840 Century Ave SW,

GO. BE. DO. CON NECT.

Hutchinson, 9 am-3 pm. Info: Facebook.

• Ney Nature Center Fall Fling Fundraiser, Legion Post #79, Montgomery. Info: 507-3578581, info@neycenter.org or neycenter.org.

• MN Music Hall of Fame Inductee Showcase, Hall of Fame, 27 N Broadway, New Ulm, 10 am-2 pm. Info: mnmusichalloffame. org.

• CPR & First Aid Training for Babysitting Youth, Washington Learning Center, New Ulm, 9:30 am-1 pm. Info & sign-up: newulm.ce.eleyo.com or 507233-8307.

• Genealogy Workshop, Blue Earth Co Hist Center, 424 Warren St, Mankato, 9 am-4 pm. Info: blueearthcountyhistory. com or 507-345-5566.

Sat, Nov 2 & Dec 7

• New Ulm Bird & Small Animal Swap & Sale Day, Brown Co Fairgrounds, New Ulm, 8 am-noon. Info: 507-375-4716 or 507-3546448.

Sat-Sun, Nov 2-3

• Natural Healing & Psychic Expo, Courtyard by Marriott, 905 Raintree Rd, Mankato, 10 am-6 pm. Info: 507-340-6809 or valc@hickorytech.net.

Sun., Nov. 3

• St Mary’s Fall Festival Bingo, Church Hall, Madelia, 12:30 p.m. Info: 507-642-3693 or jkeiselt@ cccinternet.net.

Mon, Nov 4

• Beach Party Pool Event, Area Rec Center, 621 W Nathan St, Lake Crystal, 1-4 pm. Info: lcacc56055@gmail.com or 507726-6088.

Tues, Nov 5

• Turkey Tuesday Dinner & Turkey Giveaway, American Legion, Lake Crystal, 4:30-7 pm. Info: lakecrystalchamber.com.

Wed, Nov 6

• Veterans Event, Minnesota Valley Lutheran High School, 45638 5561st Ave, New Ulm. Bkfst 7:30 am, program 9 am. Info: 507-233-8662, kmatzke@ mvlhs.org or valh@mvlhs.org.

Thurs, Nov 7

• United Way Power of the Purse, Best Western Plus, 2101 S Broadway, New Ulm, 5:30 pm. Info: 507-354-6512 or unitedway@newulmtel.net.

• History of Little Golden Books, Public Library, 17 N Broadway, New Ulm, 6:30 pm. Info: newulmlibrary.org, aide@tds. lib.mn.us or 507-359-8331.

• Film Series— ‘Ohiyesa: The Soul of an Indian,’ Treaty Site Hist Center, 1851 N Minnesota Ave, St Peter, 7 pm. Info: 507-9342160.

• CARE Event—Medicare Changes, Community Center, Arlington, 2 pm & 6 pm. Info: 507-237-4000.

Fri-Sat, Nov 8-9

• Free Fitness Fun Days, Rec Center, 122 S Garden St, New Ulm. Info: newulmmn.gov or 507-359-8347.

• Friends of Library Book Sale, Public Library Basement, New Ulm. 9:30 am-5 pm Fri, 9:30 am-2 pm Sat. Info: ci.new-ulm. mn.us.

• Blue Earth’s Annual Holiday Sampler, Green Giant Statue Park, 1134 Giant Dr, Blue Earth, 3-9 pm. Info: 507-526-2916 or chamber@bevcomm.net.

Fri-Sun, Nov 8-10

• Shopping Opener Weekend, downtown & other craft locations, New Ulm. Info: 888-4639856, 507-233-4300 or chamber@newulm.com.

• Wine Diva Days, Morgan Creek Vineyards, 23707 478th Ave, New Ulm. Info: martimcv@aol. com or 507-947-3547.

Fri-Sun, Nov 8-10 & 15-17

• ‘Annie’ by Merely Players Community Theatre, Lincoln Community Center, 110 Fulton St, Mankato. 7:30 pm Fri & Sat, 2 pm Sun. Info & tickets: 507-3885483.

Sat, Nov 9

• Women’s Expo & Craft Fair, Jefferson Elem, 318 S Payne St, New Ulm, 9 am-2 pm. Info: Facebook.

• St Peter Craft & Vendor Show, Fairgrounds, 400 W Union St, St. Peter, 9 am-2 pm. Info: Facebook.

• UMW Fall Bazaar & Luncheon, First United Methodist Church, Center & Broadway, New Ulm, 9 am-1 pm. Info: 507-354-3358.

• Women & Wine—St James 840 Foundation Fundraiser, American Legion, St. James, 5-8 pm.

• DEAR Hunting, shops & restau -

rants, Waconia, 9 am-5 pm. Info: 952-442-5812 or ksites@ destinationwaconia.org

• Wine, Women & Comedy, Paradise Center for the Arts, 321 Central Ave N, Faribault. 6:30 pm. Info: 507-332-7372.

• Lower Sioux Veteran’s Wacipi, Lower Sioux Indian Community, Morton, 8 am-5 pm. Info: 507697-6185 or lowersioux.com/.

• 6th Annual Cansayapi Veterans Wacipi, Jackpot Junction Casino, Morton, 1 pm & 7 pm.

Sat, Nov 9 & Dec 14

• Maid Rites at American Legion, 13 S Minnesota, New Ulm, 10 am ‘til gone.

Mon, Nov 11

• Veterans’ Day Dinner, American Legion, Nicollet, 5 pm. Info: Nathan.tish@co.nicollet.mn.us.

Tues, Nov 12

• Leave a Legacy Launch Event, Country Club, New Ulm, 4:30-6:30 pm. Info & sign-up: LALNewUlm@gmail.com.

Tues, Nov 12 & Dec 10

• AARP Smart Driver 4-Hr Refresher, Washington Learning Center, New Ulm, 5:30-9:30 pm. Info & sign-up: newulm. ce.eleyo.com or 507-233-8307.

Wed, Nov 13

• Gift Planning Services, Country Club, New Ulm, noon or 5:30 pm. Info: 507-354-4413 or emily. mullenbach@thrivent.com

• Holiday Extravaganza, Golf Course, Springfield, 4-8 pm. Info: springfieldmnchamber. org.

• Leave A Legacy SW MN—‘Turning Wealth into What Matters,’ Community Center, 901 Cook St, Redwood Falls, 4:30-7:30 pm. Info: leavealegacyswmn.org or 507-644-2333.

Thurs, Nov 14

• Mike Lynch Starwatch Party, NU High School, New Ulm, 6:30-8:30 pm. Info & sign-up: newulm.ce.eleyo.com or 507233-8307.

• Little Lambs Turkey Dinner, Peace Lutheran Church, Hutchinson, 5 pm. Info: littlelambsmn.com/, 320-587-2629 or littlelambs@hutchtel.net.

• Taste of the Holidays, Hutchinson, 5-8 pm. Info: explorehutchinson.com or info@ explorehutchinson.com.

Thurs-Sat, Nov 14-16

• Inspired Holiday Decorating Workshop, Brown Co Museum Annex, 2 N Broadway, New Ulm, 6 pm. Info: inspirednewulm.com or inspirednewulm@gmail.com.

Thurs-Sun, Nov 14-17

• ‘Wizard of Oz,’ NU High School, 1600 Oak St, New Ulm. 7 pm Thurs-Fri, 2 pm Sat-Sun.

Fri, Nov 15

• Christmas Candlelight Wine Tasting, Morgan Creek Vineyards, 23707 478th Ave, New Ulm, 6:30-9:00 pm. Info & tickets: 507-947-3547, morgancreekvineyards.com/tickets, or martimcv@ aol.com.

Sat, Nov 16

• Perfectly Mayer Craft & Gift Expo, Lutheran High School, 305 5th St New, Mayer, 10 am-3 pm. Info: Facebook.

• Southern Minnesota Christmas Festival, 1 Civic Center Plaza, Mankato, 11 am-3 pm. Info: Facebook.

• ‘Diamonds & Pearls’ Turner Hall Fundraising Gala, Turner Hall, 102 S State St, New Ulm, 4-11:30 pm. Info: Facebook.

• NUMAS Haus Dinner Concert, Event Center, 301 20th S St, New Ulm, 5 pm. Info: Facebook or numashaus.networkforgood.com.

Sun, Nov 17

• Minnesota River Valley Wind Ensemble, Martin Luther College Auditorium, 1995 Luther Ct, New Ulm, 3 pm. Info: mlcinfo@mlcwels.edu

Tues, Nov 19

• Heartsaver CPR/AED First Aid Certification Course, Washington Learning Center, New Ulm, 6-9 pm. Info & registration: newulm. ce.eleyo.com, 507-233-8307 or cfleck@newulm.k12.mn.us.

Thurs, Nov 21

• Le Sueur Night Out On The Town, Businesses, Le Sueur, 4-8 pm. Info: lesueurchamber.org.

• Holiday Make n’ Take Workshop, Washington Learning Center, New Ulm, 6:30-9:30 pm. Info &

sign-up: newulm.ce.eleyo.com, 507-233-8307 or cfleck@newulm. k12.mn.us

• Lifelong Learner Lunch—MN Geology, Ney Nature Center, 28238 Nature Center Ln, Henderson. 12 pm. Info & registration: 507-3578580 or info@neycenter.org

Thurs, Nov 21 & Dec 19

• Searles Senior Club, Bar & Grill, 13014 Main St, New Ulm (Searles), 12 pm. Info: 507-217-7886.

Fri, Nov 22

• Free Teen Day of Play, Rec Center, New Ulm, 9-11 pm. Info: newulmmn.gov or 507-359-8347.

• Holiday Parade of Lights, Redwood Falls, 7 pm. Info: 507-6372828, chamber@redwoodfalls. org or chamber@redwoodfalls. org

• Fairmont Glows Festival, Downtown Plaza, Fairmont, 4 pm. Info: 507-235-5547 or info@fairmontchamber.org

Fri-Sat, Nov 22-23

• Razzle Dazzle, downtown Madelia, 4-8 pm. Info: chamber@madeliamn.com or 507-642-8822.

Sat, Nov 23

• Norwood Young America Craft Fair, Central HS & Elementary Gyms, 531 Morse St, Norwood Young America, 9 am-3 pm.

• Spirit of MVL Events, Best Western Plus, New Ulm, 4-9 pm. Info: valh@mvlhs.org or mvl.org/ news-events/spirit-of-mvl/.

• American Legion Turkey Bingo, Community Center, Lafayette, 7 pm. Info: 507-228-8373.

• Dick Kimmel’s Talking Turkey Tunes Concert, Ney Nature Center, 28238 Nature Center Ln, Henderson, 3 pm. Info & registration: 507-357-8580 or info@ neycenter.org

Sun., Nov. 24

• Hilltop Happenings, Hilltop Hall, 206 First St N, Montgomery, 4 pm. Info: wendyzaske@yahoo. com.

• Fall Festival, First Lutheran Church, Lafayette, 9:30 am. Info:

507-276-3720.

• MLC Wind Symphony Concert, Martin Luther College Auditorium, 1995 Luther Ct, New Ulm, 3 pm. Info: mlc-wels.edu/music/ ensembles/wind-symphony/ or mlcinfo@mlc-wels.edu

Tues, Nov 26

• Beer & Hymns, Main Street Sports Bar, Hutchinson, 6-8 pm. Info: riverofhopehutchinson.org or office@riverofhopehutchinson.org.

Thurs, Nov 28

• Community Friends Thanksgiving Dinner, St Mary’s Church, 417 S MN St, New Ulm, 11 am-1:30 pm. Info & to volunteer: 507-3543045, schultzabc@hotmail.com or Facebook.

• Rotary Turkey Trot, 821 Ferry St, Le Sueur, 8 am. Info: chamber@ lesueurchamber.org or lindae@ lesueurchamber.org.

Thurs, Nov 28-Tues, Dec 31

• Holiday Lights in Motion, Hwy 4 N, Sleepy Eye, 5-10 pm. Info: 507794-4731 or sandy@sleepyeyeholidaylights.org.

Fri-Sat, Nov 29-30

• ‘A Charlie Brown Christmas,’ State Street Theater, 1 No State St, New Ulm. 2 pm Fri, 2 & 7 pm Sat. Info: Facebook or statestreettheater@gmail.com.

Fri., Nov. 29

• Parade of Lights, downtown, New Ulm, 6 pm. Info: 888-4639856, 507-233-4300 or chamber@newulm.com.

• Holiday Open House, Brown Co Hist Soc, 2 N Broadway, New Ulm, 10 am-8 pm. Info; browncountyhistorymn.org, programs@browncountyhistorymn. org or 507-233-2620.

Sat., Nov. 30

• Hometown Holiday Craft Fair & Santa Day, American Legion, Nicollet, 9 am-3 pm. Info:nicollet. org.

• Small Business Saturday, Event Center, 514 Main St, Henderson. 10 am-3 pm. Info: Facebook.

• Hollydaze Winter Festival, Le

Center, 6 pm. Info: Facebook.

• Vendor Day with Santa, Indian Island Winery, 18018 631st Ave, Janesville, 12-4 pm. Info: indianislandwinery.com/id7.html.

• Light the Night Holiday Celebration, Sportsman’s Park, Hwy 4 N, Sleepy Eye, 5-8 pm. Info: 507794-4731 or secofc@sleepyeyechamber.com.

• Magical Merry Mankato Craft & Gift Expo, Verizon Center, 1 Civic Center Plz, Mankato, 10 am-3 pm. Info: Facebook.

• Burn off the Turkey Hike, Ney Nature Center, 28238 Nature Center Ln, Henderson, 10 am. Info & registration: 507-357-8580 or info@neycenter.org

• Gaylord Royal Ambassadors’ Vendor & Craft Fundraiser, Immanuel Lutheran School, 417 High Ave, Gaylord, 10 am-4 pm. Info: exploregaylord.org.

Sat-Sun, Nov 30-Dec 1

• Mankato Fine Art Festival, Verizon Wireless Civic Center, 1 Civic Center Plaza, Mankato. 10 am-6 pm Sat, 10 am-4 pm. Info: Mankato Fine Art Festival.

Sun, Dec 1 & 15

• Meet Me Under the Mistletoe Home Tours, Gaylord, 1:30-4:30 pm. Info: exploregaylord.org.

Mon, Dec 2-Fri, Dec 13

• St. James Winter Carnival, downtown, St James. Parade 5:30 Dec 13. Info: 507-375-3333 or discoverstjamesmn.com.

Thurs, Dec 5

• Torchlight Parade & Fireworks, 206 1st Street S, Montgomery, 6-9 pm. Info: Facebook.

• The Garms Family Concert, Centennial Lutheran Church, 701 Locust St, Henderson, 7 pm. Info: 507-248-3834 or marjorose@ frontier.com.

• ‘The Lutefisk Wars’ Film Series, Treaty Site Hist Center, 1851 N Minnesota Ave, St Peter, 7 pm. Info: 507-934-2160.

• Armstrong Boulevard Brass Quintet, Public Library, 17 N Broadway, New Ulm, 6:30

Info: newulmlibrary.org, aide@ tds.lib.mn.us or 507-359-8331.

Fri, Dec 6

• Christmas Boutique, Parade & Fireworks, downtown, Le Sueur, 4 pm. Info lesueurchamber.org, 507-665-2501 or julieb@lesueurchamber.org

Fri & Sun, Dec 6 & 8

• Crow River Singers Winter Concert. Fri 7 pm at Vineyard UMC, 1395 S Grade Rd SW, Hutchinson; Sun 2 pm at Peace Lutheran Church, 400 Franklin St SW, Hutchinson. Info: hollymd55@ hotmail.com or info@hutchinsonarts.org.

Fri-Sun, Dec 6-8 & Thurs-Sun, Dec 12-15

• ‘Peter Pan,’ Paradise Community Theatre, 321 Central Ave N, Faribault. 7:30 Fri-Sat, 2 pm Sun. Info: visitfaribault.com/calendar/.

Sat., Dec. 7

• Mankato Holiday Craft & Vendor Show, Nat’l Guard Armory, 100 Martin Luther King Dr, Mankato, 9 am-4 pm. Info: Facebook or 507-276-1650.

• Christmas in Lake Crystal, Rec Center, 621 W Nathan St, Lake Crystal. Info: 507-726-6088 or lcacc56055@gmail.com

• Christmas Craft Fair, Community Center, 300 Railroad St, Courtland, 10 am-2 pm. Info: 507-2177052 or Facebook.

124116

• ‘The Nutcracker,’ State Street Theater, 1 N State St, New Ulm, 1 & 5 pm. Info: statestreetnewulm. org or statestreettheater@gmail. com.

• Arli-Dazzle Christmas Market, Middle/High School, 208 W Douglas St, Arlington, 9 am-3 pm. Info: 507-380-1047 or richsoil@icloud.com.

• Main Street Christmas, Library Square Park, Hutchinson, 1-4 pm. Info: hutchdtassoc@outlook.com or 320-234-5652.

• Bells on Belgrade, Lower North Mankato, 3-6 pm. Info: businessonbelgrade@gmail.com or 507-388-1062.

• Homespun Holiday, all around Waconia. Info: ksites@destinationwaconia.org or 952-4425812.

• Christmas Open House & Bake Sale, Watonwan Co Hist Soc, St. James, 10 am-1 pm.

Sat-Sun, Dec 7-8

• Holiday Open House, Morgan Creek Vineyards, 23707 478th Ave, New Ulm, 11 am-5 pm. Info: morgancreekvineyards.com, martimcv@aol.com or 507-9473547.

• ‘Joy Has Dawned’ MLC Christmas Concert, Chapel of the Christ, Martin Luther College, 1995 Luther Ct, New Ulm. 7:30 Sat, 4 pm Sun. Info: mlc-wels.edu/music/

christmas-concert/ or mlcinfo@ mlc-wels.edu

Sun, Dec 8

• Skate with Santa & the Steel, Civic Center, New Ulm, 1-4 pm. Info: parkandrec@newulmmn.gov or newulmmn.gov.

Tues, Dec 10

• Masquerade $5 Jewelry Sale, Medical Center Auditorium, New Ulm, 10 am-3 pm. Info: 507-2175180 or sara.schauer@allina.com

• Friends & Family Night, Inspired, New Ulm, 4-8 pm. Info: inspirednewulm@gmail.com or inspirednewulm.com.

• Gustavus Winds of Christmas, Christ Chapel, Gustavus Adolphus College, St Peter, 10 am. Info: mara@gustavus.edu.

Thurs, Dec 12

• #ShopNewUlm At Night, downtown, New Ulm, 4-7 pm. Info: 507-233-4300 or chamber@ newulm.com

• HYPE Ugly Sweater Party & Trivia, Plaza Garibaldi, New Ulm, 5-7 pm. Info: 507-233-4300 or nuyoungprofessionals@gmail.com

Fri, Dec 13

• Christmas in the Country, Winthrop, 4-8 pm. Info: 507-647-2627 or chamberwinthropmn@gmail. com

SHOP Nordaas this Holiday Season

Fri -Sat, Dec 13-14

• Live Nativity Pageant, Riverside Park, Springfield, 7 pm. Info: springfieldmnchamber.org.

Sat., Dec. 14

• Holiday Craft & Vendor Festival, City Center, 1107 11th St E, Glencoe, 9 am-3 pm. Info: Facebook or enchantedswapandsell. weebly.com.

• Winter Craft & Vendor Show, Purple Goose Eatery & Saloon, 228 N Main St, Janesville, 9 am-2 pm.

• Farmers Market Christmas Expo, All Saints Parish, 600 3rd St, Madison Lake, 9 am-1 pm.

• Christmas Market, St. Anastasia School, 400 Lake St SW, Hutchinson, 9 am-1 pm. Info: 320-5876022 or wallyn@nutelecom.net

• Holiday Farmers’ Market, Depot Marketplace, 25 Adams St SE, Hutchinson, 11 am-4 pm. Info; 320-234-5652.

• Main Street Christmas, Center for the Arts, 15 Franklin St SW & St. John’s Episcopal Church, Hutchinson, 1-4 pm. Info: 320234-5652.

Sun, Dec 15

• ‘The Looney Lutherans,’ State Street Theater, 1 N State St, New Ulm, 2 pm. statestreetnewulm. org or statestreettheater@gmail. com.

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Manager

NovemberMust

HAVES

1. Women's C.C

Fur Pom Beanie

Make a fashion statement and stay warm with this adorable beanie that features a classic fit and a cute faux fur pom. 100% acrylic.

Scheels

River Hills Mall 1850 Adams St. Mankato, MN 56001 507.386.7767 scheels.com

2. Silver Foil Algate

Framed Prints

New Arrival! Modern elegance is exuded from these simple, printed designs. Each image is printed in a sophisticated, silver metallic foil and placed on a white background, creating a beautiful contrast. Each print is accented by an 8" wide, flat profile frame with a silver leaf finish. These prints are placed under protective glass. Nordaas American Homes

10091 State Hwy 22 Minnesota Lake, MN 56068 800-658-7076

3. Cozy up in Comfort! Get ready for the holidays with this colorful assortment of warm and cozy sweaters from C&S Supply. Huge selection of sizes to choose from small to 3 XL. C&S Supply

1951 N. Riverfront Dr. Mankato, MN 56001 507.387.1171 or 800.879.1938

4. Gourmet Popcorn Popper

Blue Skye Mercantile’s submission for musthaves is a fantastic kitchen gadget for the popcorn lover in everyone! The Gourmet Popcorn Popper from Core Kitchen allows you to pop popcorn kernels in the microwave without all the unhealthy additives found in traditional microwave popcorn. For an extra tasty treat, throw some flavored olive oil in the popper with your kernels! Some suggestions are roasted garlic, bacon, even chocolate olive oil, which we happen to also sell here in the Mercantile! The Gourmet Popcorn Popper makes a fantastic gift - pair it with one of our bottles of gourmet popping corn for the perfect holiday package.

Blue Skye Mercantile

237 Belgrade Avenue North Mankato MN 56003 507.779.7076 blueskyemercantile.com

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1.

2.

3.

4.

6. 2-Piece Bar Board

Treat your hostess with a gift they’ll love! This 2-piece bar board set is made from mango wood and features a recessed initial and genuine leather loop handle with metal rivet accents. Included is a hammered metal spreader with oil rubbed bronze knotted handle.

Inspired

119 N Minnesota St. New Ulm, MN 56073 507.233.4350

inspirednewulm.com

7. Healthy, Vibrant Rejuvenated Skin Skin Essentials offers DERMALINFUSION®, an advanced skinresurfacing treatment that simultaneously exfoliates, extracts and infuses skin with condition-specific serums for an all-inclusive treatment in one step to improve skin health, function and appearance with no downtime. Call Skin Essentials and schedule a free consultation to discover if DERMALINFUSION is right for you.

Skin Essentials, Mankato Clinic

1400 Madison Ave. Suite 400A Madison East Center Mankato, MN 56001

507.625.6599

skinessentialsmankato.com

8. The Galley Workstation

The Galley represents a whole new category of kitchen appliance, a complete culinary system where one can prepare, cook, serve, entertain and clean all in one central and convenient place. The kitchen is even more functional and ergonomic with a cooktop next to the Workstation. This new kitchen work line concept is much more efficient than the traditional work triangle. Each Galley is thoughtfully designed, engineered and handcrafted in the USA. Cherry Creek Inc 150 St Andrews Court STE 510 Mankato MN 56003 507.386.1699 cherrycreek.build

9. The Sleek Belt A MUST HAVE for every wardrobe! Our Sleek Belts are a customer favorite 4 years running. This brilliant invention allows women to wear a belt with absolutely NO lines, buckles or seams. Truly SLEEK. They come in Champagne and Black and are sized 0/2, 4/6, 8/19, 12/14, 16/18, 20/22. These are the best fashion invention in years! Only $19.95.

Bella Nova Boutique 521 N. Riverfront Dr. Mankato, MN 56001 507.779.7444

10. Lanport C-Shape Accent Table

Compact—yet mighty stylish—this metal accent table is the perfect little accompaniment to any modern living space. C-shaped base slips easily beneath a sofa, sectional or chair for your convenience. Marble inset tabletop makes such a splash. Only $79 at Rooms and Rest. Rooms and Rest

Furniture and Mattress 1760 Madison Ave. Mankato, MN 56001 1704 North State St. New Ulm, MN 56073 roomsandrest.com

11. Our Traveling Showroom

Blinds & More travels to your home or office with custom samples. We offer window coverings and interior design services. Our team will travel within a 60-mile radius of Mankato. Schedule your free consultation today!

Blinds & More Interior Design Group 507.380.5019 blindsandmore.org

12. Buy a Ham Get a Free Turkey   Gobble up this great deal just in time for the holiday season. Stop into Hy-Vee in Mankato and get a FREE turkey with purchase of a ham. Don’t delay, this offer ends November 22nd.

Hy-Vee Hilltop

2010 Adams St. Mankato, MN 56001 507.625.9070

Hy-Vee Riverfront 410 S. Riverfront Dr. Mankato, MN 56001 507.625.1107

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This summer marks three years that Sam and I have lived in our house. Our current gardens are unrecognizable from how they looked like when we moved in, especially now that I finally ripped out the sizeable border of large hostas that had colonized the area next to our front step. Those hostas were perfectly agreeable creatures, but some previous homeowner had originally mulched the entire hosta bed with landscape fabric and bright red lava rock. And then someone else had mulched over the top of all that with shredded hardwood mulch, which was slowly breaking down on top of the whole mess.

If you’ve never tried to dig a hole through landscape fabric covered in dirt and rock mulch, consider yourself fortunate. Depending on the types of fabric and rock, the experience can range from mildly irritating to downright devastating, so it’s pretty damn difficult to properly renovate a garden without removing those barriers first. Plus, inorganic mulches provide none of the many great benefits of organic mulch, which include soil temperature regulation, improved soil structure, moisture retention, and the growth of beneficial soil organisms, among others.

For me, there was no getting around it—the fabric and rock had to go. Since I knew how unpleasant that task would be, I had avoided it until it was the only part of my yard left untouched. It took a few hours to rake up

the rocks and pull out the fabric underneath. Now that I have the soil/rock/ wood mulch mixture shoveled into buckets, I have to figure out how to dispose of it. This is extremely difficult because most waste sites will only accept rock, dirt, and organic material when they’re separated from each other.

This wasn’t the only time in the last few weeks that I’ve been stuck cleaning up someone else’s mulching mistakes. I recently worked for a new client, a well-intentioned gardener who’d been mulching her own gardens for years before she asked my company for help. Much to my dismay, she’d been using mulch made of shredded rubber tires. At a glance, this product seems like a good one, because it recycles used tires that would otherwise be thrown away. Since rubber is very slow to break down, consumers are lured by the prospect of mulching their gardens less often. And to the untrained eye, rubber mulch can certainly resemble wood mulch.

My client insisted that the rubber mulch kept the weeds at bay more effectively than any wood mulch she’d ever tried, and maybe she was right. Just like its friend rock mulch, rubber mulch doesn’t benefit the soil or plants in any way. In fact, some recent research shows that rubber mulch can leach toxic compounds as it breaks down. The minerals found in rubber—including heavy metals such as zinc—as well as some of the materials used when rubber is processed, can harm humans, plants, and aquatic environments. If there were fewer weeds in this woman’s garden, perhaps it was because the weeds weren’t eager to survive in such unfriendly conditions.

We did some hosta dividing and transplanting in the rubber mulch gardens, but the mulch was almost six inches deep in some places, which made for frustrating digging. As we dug, we couldn’t avoid mixing many of the tiny rubber scraps into the soil. They got blown and raked into the street, where gutters led to Lake Minnetonka, as well as into our debris piles, which were bound for a yard waste recycling facility elsewhere. We felt pretty bad about the whole situation when we were done, and the gardens looked messy, too.

Dear Gardeners of the Minnesota River Valley: Let tales of my misadventures lead you away from making mulching mistakes of your own. Please don’t use rocks and rubber to mulch your gardens. Organic mulches—such as shredded wood, leaves, straw, grass clippings, etc.—will provide the best care for your plants and your sanity, as well as for our environment and for all the gardeners of our future.

LAURA SCHWARZ New Ulm native, Minneapolis-based horticulturist and writer 20765 Foley Road, Mankato, MN | 507.387.2434 | 507.726.2411

Sales • Service • Design • Installation 100681

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