River Valley Woman November 2022

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BY EILEEN MADSEN Editor

starting this column with the words from that rather annoying song by Kool & The Gang— “Celebrate good times, come on!” but I didn’t want it to get stuck in your heads, or more importantly, mine. Too late.

With that said—welcome to the Party issue! ’Tis the season for holiday hoopla, and food is front and center to any celebration. Cover feature, restaurateur Natasha O’Hara, knows this and then some. She has been in the food-related business most of her adult life. Starting out as a waitress in college, Natasha eventually became a partner in that restaurant, which then led to ownership in multiple food industry projects today. When opportunity knocks, O’Hara opens a restaurant.

Let’s meat up! From bacon to charcuterie to Wagyu beef, that is literally what the Drager families do. The brainchild of Colette Drager and Sam Boeck, The Meatery connects consumers (we, who love to eat meat) with local farmers (those who bring us the meat) through an online system. Born from the fallout of the COVID pandemic, they call it a “food revolution.” I surrender to bacon.

Event coordinator Maddie Pearson, and banquet chef Nikki Dittrich, team up at New Ulm Country Club to help people throw celebratory and holiday soireés large and small. Both young women had childhood dreams to work in this industry, and with their respective food finesse and planning prowess, they bring it all to the party—including the party.

Festivities and frolics are all great fun, of course, but consider the sweet spot before and after the main event. Recently, my husband and I have been on a visiting bender, which is not typical for us. Several good friends and family in town begot a variety of back-to-back get-togethers. Add to that a trip up north to the in-laws, a jaunt to my hometown, plus a wedding shindig. I'm all about celebrating good times, but come on! It can be exhausting. That’s the time to savor that limbo between when the house is spruced, you’ve donned your gay apparel, some cool jazz is playing, and you can groove to the calm (and sneak an hors d’oeuvre or two) before the storm crowd appears. The after party is when the shoes, tie, and bra come off, a nightcap and a recap is in order (did Uncle Mike really say that?) and our cat can finally stop giving us the stink eye for upsetting his routine.

Of all the hats Dr. Lizbeth Kliewer wears, the one that tops them all is her chef’s chapeau. This culinary arts instructor at South Central College understands that meals don’t just plan and cook themselves (with the exception, IMO, of Thanksgiving-worthy, Marie Calendar double-crust turkey pot pies). Dr. Kliewer’s award-winning, science-forward classes include culinary math, butchering, world cuisine, and the business side of things. Her students also have the opportunity to study abroad. Plus Lizbeth’s many women mentors in the industry are the icing on the cake. Can I retroactively change my major?

You’re all invited to celebrate good times, so come on, let’s get this (before, during and after) party started! And I think I see Marie Calendar at the door….

By KELLY DEVRIENDT

PHOTOS BY JON CARTER PHOTOGRAPHY

Natasha O’Hara is a Mankato Independent Original—at least she has been since 1995.

Mankato Independent Originals is a locally owned restaurant and catering group that has been serving Mankato for over 50 years.

O’Hara first became a part of this crew when she worked as a waitress at Tav on the Ave in 1995 when she was attending college at Mankato State University.

Little did she know that this would be the catalyst for her career path—and the roots of a passion that continues to motivate her to this day.

Growing up in a northwest suburb of Chicago, Natasha never imagined herself in the restaurant business. Her first thought of a career path was in corrections.

“I wanted to be a probation officer because I liked working with people,” O’Hara said. However, her family had concerns about that being the ideal fit.

“The feedback I was getting was that working as a probation officer is a tough and serious job,” O’Hara recalled. “I was always happy, talkative, and very out-going, so they had some concerns as to whether it would bring me the joy I was expecting.”

O’Hara ultimately decided to pursue a communications degree at St. Mary’s University in Winona.

However, her father, after battling cancer for 16 years, succumbed to the disease when Natasha was only 19 years old.

“He was a remarkable man,” Natasha said, “He lived 16 amazing years after he was only given four years to live.”

After spending some time closer to home, O’Hara eventually found her way to Mankato State University where she worked towards a degree in speech communications.

Her decision to take a job as a waitress solidified, not only her ultimate career path, but her personal life path as well. She has been married to her husband John for nearly 20 years and they have an 11-year-old son.

Post college, O’Hara started getting asked when she was going to get a “real” job. However, her love of the restaurant business had grown and she continued to work at Tav on the Ave as the general manager.

“By the time I had graduated college, I knew I wanted to be in the restaurant business,” O’Hara said, “I wanted to make it my ‘real’ job.”

She also knew she ultimately wanted to make something her own.

In 2001, Illinois called her home briefly when a family friend asked her to help open a pizzeria. Unfortunately—or perhaps fortunately for Mankato—the pizzeria opportunity fell through. This experience once again emphasized that Natasha’s passion was truly in the restaurant business and ownership. She also realized how much she missed Mankato.

“I missed the community feel and walking into some place and running into someone you know,” O’Hara explained.

So just two years later, Natasha and her husband returned to Mankato.

O’Hara had maintained her close friendship with Tav on the Ave and Mankato Independent Originals owners, brothers Chris Person and the late Pat Person. She was aware that they were planning some new projects so, when they requested to meet, Natasha thought they were going to ask her to manage a new restaurant. O’Hara wanted more.

“I wanted to be a partner,” Natasha asserted, “I wanted to make something my own and help create something as an independent business owner.”

Natasha prepared for their scheduled meeting with the intent of selling herself into a partnership as a co-owner.

“I jumped right into my monologue and they let me talk,” O’Hara recalled. At the end of her presentation, it turned out that was what they were planning on proposing all along.

At age 32, O’Hara—with friends and now partners, the Person brothers—got to 

Favorite food? Oh my gosh, how do I narrow this down?

I am a part of five restaurants and a catering company! We serve all my favorites! If I was on a deserted island and had to pick just one I would have to say the all American choice is pizza!!

Best dish you can prepare? I laugh at this question because I wonder if you are asking what I prepare for my family or what I prepare for the restaurants or catering. Our immediate family consists of three. I am very fortunate that my husband John loves to cook for us at home, and am grateful he does because he is an excellent cook. If I had to prepare a meal at home I think John would agree that I do a good meatloaf dinner (meatloaf made by myself) and mashed potatoes compliments of Number 4. For the restaurants I would say I love to serve our Champagne Chicken for catering which is a recipe that came from Neighbors Italian Bistro.

Favorite regional cuisine? Italian has always been my favorite because it encompasses everything—Pasta, Steak, Fish, Seafood and WINE!

What would you be doing if not this? If I never got involved in the restaurant/hospitality industry, I find the jewelry business fascinating.

One thing you would never eat? Lutefisk! My dad used to eat it with crackers watching football and I couldn’t even handle the smell. My sister and I were always grossed out when our dad would try to share with us.

Sweet or salty snacks? Why does it have to be a choice when you can live large and mix it up? A nice dark chocolate sea salt caramel mixed with some homemade popcorn.

Where you a picky eater growing up? I would really have to call my mom on this, but I think I at least tried everything she made. She did and still to this day has made awesome food that I don’t think I could ever replicate.

Beer, wine, or cocktails? I for sure am a wine lover, however, I can get down with a cold Coors light also, a fresh squeezed margarita is delicious, and there is an occasional Fireball shot when in Hoven, SD.

Biggest food or food prep no-no? I think the biggest no-no is to over prep on something that is perishable. I always say prep what can NOT be made on the fly! The rest we can always take care of as needed.

 work on opening Dino’s Pizzeria in North Mankato. The rustic exposed brick wall in the space was found by O’Hara and the others by hammering through two and a half inches of plaster. The popular pizzeria opened in 2006.

Over the next few years, O’Hara would go on to be part of several other Mankato Independent Originals projects, including Absolute Custom Catering, Number 4, and 3rd Street Tavern. She partnered with her cousin to open the Dakota Haus Bar and Grill in 2017 and Blue Valley Motel in South Dakota in 2018.

“My parents taught me that, if you work hard, you will get what you want,” Natasha said. “I take a lot of pride in being a part of developing great spaces for people to enjoy.”

Although she thrives on keeping busy, connecting with others, and consistent improvement, the pandemic put those values to the test.

“We did anything to keep it all going,” she said.

That included long hours for herself and her partners covering shifts and finding ways to keep serving the community.

Natasha cherishes the support she receives from her husband and son.

“My husband always says, ‘She is busy, but she loves it’,” O’Hara said. “He knows this is my passion.”

She also brings her son to work at his request.

“He has his own nametag and apron,” O’Hara shared.

O’Hara plans to stay busy. Beyond the work she is doing to help sustain, introduce new menu options, and build strong teams at her current business, she is looking at launching a new business. Sky One-Eleven event center is in the works for the 7th floor of the Eide Bailly building in downtown Mankato.

“My energy comes from doing all of this,” Natasha said, “I like staying busy and am always on the go.”

Some of that energy is going towards investing in her community—including donations to the United Way and supporting the Fire and Ice event as a committee member.

Mankato Independent Originals, as a whole, supports multiple community give-back programs such as Hoops Club, Blue Line Club, and the Super Star program at Dino’s.

Through it all, Natasha’s favorite part remains connecting with others and helping create a memorable and enjoyable experience.

“Whenever we plan a night out to one of the restaurants, there is no doubt in my mind we will get to see Tasha. She is always there working to make guests’ experiences better,” said frequent customer Melissa Bradly.

Nancy Torres is another frequent customer and calls Natasha her go-to person for catering large groups.

“She has great communication and is phenomenal to work with. She can be extremely busy and still finds a way to respond, call, or text me. Tasha is one hardworking individual and I couldn’t have asked for a better person to work with when it comes to lunch or dinners,” Torres said.

Although Natasha makes it look easy, she admits that is not always the case.

“Everyone wants to open a bar or restaurant,” O’Hara said, “It takes a lot of blood, sweat, and sometime tears to create magic.”

Thankfully, Natasha is surrounded by not only a community that appears to truly appreciate what she does, but also a strong team.

“My success is only as good as the team that helps bring me there,” O’Hara said, “I am surrounded my good people who work hard and are dedicated to the success of our businesses.” RVW

Natasha O'Hara stands with general manager Jeff Smith, left, and head chef, Jackson Kliewar, right.

By RUTH KLOSSNER

The Drager family had an idea to improve meat distribution, even before Covid 19 snarled the food market.

That idea grew and developed during the pandemic of 2020-2021 and became the founding principle of The Meatery of Mankato.

“It’s an idea that we had for several years,” family member Mackenzie Drager said. “When the pandemic hit, people thought there was a shortage of meat, but it was a supply issue. We swung into action—we built our website and developed an online ordering portal. We wanted to bring quality meats to people’s doorsteps.”

The Meatery website explains it this way, “At the height of the pandemic, it was devastating to witness meat packer shutdowns that flipped the efficient meat industry’s supply chain upside down. As meat cases at large chain grocery stores went empty, we knew we needed to create a new way to directly connect folks to quality meat while supporting the people who make them.”

To accomplish that goal, The Meatery partnered with local farmers and small independent meat markets. Their products are offered on the web site for order and shipment by the partners, directly to consumers.

Together, the team works with each vendor to create personalized meat collections that showcase that market’s individual talents.

“We work together to build out collections for consumers to buy directly from the producers. We work with our partners to provide what they need. We handle all the logistics—we supply boxes and

freezer packs. The producers print out the shipping labels that we provide and they ship the product,” Mackenzie explained.

The Meatery currently has 10 partners—all from southern Minnesota— stretching from the South Dakota border to Wisconsin.

Between them, they supply a variety of products—bacon, pork, sausage, pork belly, brats, jerky, salami, summer sausage, snacks, snack sticks, charcuterie, beef, tacos, chicken, lamb, and more. Meatery specialties include heritage Angus beef, Duroc pork, all natural chicken, dry aged beef, heritage breed pork, and Wagyu beef.

When orders are placed online, The Meatery staff notifies the partner shop to prepare the product for shipment. Orders are shipped all over the U.S. from the partner the same day or the next day.

“We did a lot of testing with packaging,” family member Jodie Drager explained. “The eco-friendly insulator liner in the package dissolves. The easy-to-dispose gel packs can be poked, dumped out, and compressed.”

“We did a lot of quality control testing,” Meatery team member Molly Byron added.

Many of the partners were already doing sales on their own before joining The Meatery—but online sales make it easier to market their products. They don’t have to drive all over or sit at farmers’ markets all day. Many don’t have the manpower to do that. With The Meatery handling the logistics, the partners can concentrate on what they do 

Colette Drager and Sam Boeck.

Jodie Drager & her daughter Mackenzie Drager.

Molly, left, and Hannah Byron do a lot of the social media work for The Meatery.

The Dragers are a farm family that operates a multigenerational livestock and crop farm at Minnesota Lake in south central Minnesota.

Twelve members of the Bill and Colette Drager and Bruce and Jodie Drager families collaborate in The Meatery.

They are Bill and Colette Drager, daughter Sam and husband Brandon Boeck, and son Chuck; Bruce and Jodie Drager’s daughter Mackenzie and son Michael and his wife Allie Drager; as well as two of Colette’s nieces—Molly Byron and Hannah Byron.

Colette has always had a knack for bringing people together, and keeping a team accountable. Her experience as a human resources advisor inspired her to kickstart The Meatery with close family members in order to introduce consumers to high quality products from local farmers and meat markets.

Colette and niece Hannah are the only full-time employees. Hannah developed the voice of the media and is the writer in the group. Colette is the day-to-day leader and company president.

“Colette is definitely the leader,” Jodie said.

While other family members have jobs outside the business, they all bring their talents and networks to the business.

“Some people might be scared of a family business, but it brings a lot of ideas that we bounce off each other,” Mackenzie said. “This is a passion project.”

“It’s a lot like making a meal—everybody contributes,” Molly said. “We’re woman-owned with a strong leader at the helm. We’re having fun with it. It’s a testimony to women in the family.”

Meet The Meatery team. Front, from left: Colette Drager, Hannah Byron, Molly Byron, Sam Boeck holding Avery Boeck, Mackenzie Drager, and Allie Drager. Back: Brandon Boeck, Bill Drager, Chuck Drager, Bruce Drager, Michael Drager, and Jodie Drager.

 best—preparing their products. All products are USDA processed. “Everything that we post, we taste,” Molly stated. “The partners provide us with a box. We split it up between our family members and we test it.”

A second important part of The Meatery service is creating an online community for consumers, amateur hobbyists, or “Meathusiasts” who are curious about where quality food comes from and how to prepare it.

“We want to foster a community for people who appreciate good food. We provide recipes and promote our partners. It’s more and more important—people want to know where their food comes from,” Mackenzie said.

Molly added, “The packages come from the source and include notes about the farm, a thank you, and a personal touch. This is really a great way to eat farm to table.”

The family uses a variety of social media sources—Facebook, Instagram, and video takeovers that show how to prepare the products.

“For some, using a grill, smoker, or blackstone is intimidating,” Jodie noted, with Mackenzie adding, “People don’t have to be super savvy— we want to make everybody comfortable preparing the product.”

The Meatery has been highly successful for its partners.

“Now we’re gearing up for the holidays by looking at smaller boxes for Christmas,” Jodie said.

While only in its infancy, The Meatery has been well-accepted and supported by both the agriculture community and the Mankato community. The organization is a member of Greater Mankato Growth, the Southern Minnesota Initiative Foundation Peer Networking Group, and the Strategic Partnership Center’s Launch Minnesota—and has collaborated with those groups. RVW

will crave, most likely share once prepared, and supports hard working farmers. It's the gift that

Dr. Lizbeth Kliewer of Mankato wears many hats, one of which is a chef’s hat.

Kliewer is a culinary arts instructor at South Central College (SCC) in Mankato. There she teaches students myriad skills from cooking and baking, to sanitation, and how to run a business.

Lizbeth grew up in Mankato and, while she was a city kid, she was involved in 4-H, through which she did a lot of cooking and baking.

“I did all of the building type, nonagriculture projects,” Kliewer said. Later, she would go on to become a volunteer 4-H leader for about 25 years. Eventually, all five of her children went through 4-H and are also leaders now.

Kliewer credits both 4-H and her home life to kickstarting her passion for culinary

By BROOKE WOHLRABE

arts. She said both her parents enjoyed cooking and she’d also spend time in the kitchen with her grandmother.

Lizbeth graduated from Mankato West High School and went on to Minnesota State UniversityMankato where she studied food nutrition and education.

“I originally wanted to work in a test kitchen or do something with food science,” Kliewer said. She explained that she’s always been interested in the science behind cooking and baking.

“I like experimenting with ingredients and seeing how you can change things just by changing small amounts of ingredients,” Lizbeth said.

In addition to cooking and baking, Kliewer was interested in teaching. Right out of college, she taught Family and Consumer Science at schools all over southern Minnesota. Eventually she went on to get a masters and then doctorate in experimental education leadership through South Central College in Mankato.

Her passion for teaching was so strong that Kliewer and her husband Curtis decided to home school all five of their children.

Lizbeth Kliewer watches as some of her culinary arts students prepare food during class.

Cooking or baking? “I much prefer baking to cooking just because of the science of it all.”

Favorite thing to bake? “My husband’s favorite thing is Pavlova, so meringue.”

Favorite thing to cook? “I’m a big fan of international cuisine. Indian or Thai.”

Favorite place you’ve traveled to? “Greece.”

What do you do outside of work? “I’m a hockey junkie. We’ve been Mavericks college hockey season ticket holders forever.”

However, that didn’t mean Lizbeth stayed in the home. For 10 years, she worked at the University of Minnesota -Twin Cities. During that time, she commuted to and from work while also homeschooling her children. In addition to that, she also cared for her mother, who had dementia and was living with them.

She began teaching at South Central College, where her father also taught. She’s been on staff for seven years and is also an adjunct professor at MSU.

At SCC, she teaches all the culinary arts classes, including culinary math, sanitation, fundamentals of culinary including butchering and baking, world cuisine, and management classes.

“The students learn not only all of the cooking techniques they need to go into the business, but also the business side, how to manage people and make money,” Kliewer explained.

Since the bulk of her background is in teaching, nutrition, and the food science end of culinary, she has a teaching partner, Michael Broughten, who comes from the restaurant side.

The students in the program run the cafe at the college and also do catering for private events.

Students work toward their AAS, associate of applied science, degree. Many will go on to work in restaurants as chefs, but they also have the option to pursue more education if they’re interested in food testing or nutrition.

The class competes nationally in collegiate DECA, where they not only

cook, but also demonstrate the sales and marketing side of the business.

“This was our fourth year in a row taking first in the nation,” Lizbeth said of their most recent appearance at the competition in Baltimore. The next competition will take place in Orlando.

At the college level, there are just six other schools in the state that offer a culinary arts program. Other schools, like MSU, may offer food and nutrition, food science and dietetics, but not a full culinary arts program. Lizbeth shared her favorite part of teaching.

“Offering new experiences to students and having them taste new things that they’ve never heard of,” she explained.

Lizbeth also enjoys physically taking students somewhere they’ve never been, and providing them a hands-on culinary experience. And, she can do this thanks to a new study abroad program the school offers for culinary arts students.

“Our students have the opportunity to go to Spain and southern France to study culinary,” Kliewer explained.

The class goes every other year. She’s taken students overseas once thus far, and will be going again this coming April. In the off-year, Kliewer said students will come here, as they’ve partnered with six culinary schools in the San Sebastian region of Spain.

“It’s nice because we have relationships with those culinary instructors and some of the students know each other,” Kliewer said.

Lizbeth noted that the culinary field, while getting better, is still 

Lizbeth Kliewer is seen outside of South Central College’s newly remodeled cafeteria. Kliewer is a culinary arts instructor at the school.

 male-dominated. She belongs to two women chef organizations. One is Women Who Really Cook Minnesota, which is composed of Minnesotabased women in the food service industry.

“I often take students to that so they can find strong examples and mentors in the industry so they can make those contacts,” Kliewer said. The other is La Dames d’Escoffier, an international organization for women leaders in food, beverage, and hospitality. For that, Lizbeth went to New York for a conference at the end of October.

“I like making connections that way,” Kliewer said of attending conferences.

When traveling for conferences or other events with students, Kliewer said she reaches out ahead of time and usually goes to restaurants that are female-owned.

“We do the same thing with international chefs as well to make sure that chefs that don’t look like me are represented,” Kliewer said.

In addition to traveling with students, or for conferences, Kliewer enjoys traveling on her own with her husband. The trips are always very food-focused.

The Kliewers’ five children live all over the country so—when they go to visit—they’ll often explore new restaurants, or have cooking competitions at home with secret ingredients as all of the children cook as well.

“I try to take some type of cooking class wherever we go,” Lizbeth said. The couple is going on a cruise in the near future and is planning on touring a cacao plantation to see how chocolate is grown and made.

“We try to do that type of thing all over the world,” Kliewer said. In late September, they went to Washington to see the salmon running. Lizbeth was able to take that knowledge and experience back to her class as it’s currently studying butchery.

“I always bring my experiences back to my teaching,” she said.

They also stop and see former students when they can.

“My students, as they graduate, get jobs in amazing places, which is really fun. We try to get out and see where they’re working and support them as they move on in their careers,” Kliewer said.

Her youngest son, Jackson, is an executive chef at Number 4 in Mankato. Mother and son have even competed in Cirque du Crave, which is a fundraiser for Feeding Our Communities Partners.

“They get chefs in the area to agree to a culinary competition. You get one ingredient out of a backpack and create a dish with that ingredient,” Lizbeth explained.

Two-hundred-fifty tickets are sold for the October event, in which 10 local chefs compete.

This action of cooking for and giving back to the community is something that Kliewer instills in her students.

“We want to make sure they know the importance of being involved in their community, wherever they’re living. We have them do a lot of volunteer work, always food-related things,” Kliewer said. RVW

Lizbeth Kliewer, far left, is pictured with the first year South Central College culinary arts class for the fall of 2022.

FLOATING RELIEVES STRESS

FLOATING HAS BECOME THE BEST-KEPT SECRET TO SAFELY AND NATURALLY RELIEVE STRESS AND ANXIETY. A FLOAT TANK (OURS ARE MORE OF A FLOAT ROOM)

PROVIDES A WEIGHTLESS ENVIRONMENT THAT WHEN COMBINED WITH PITCH DARKNESS AND SILENCE, CREATES SENSORY REDUCTION. WITH THE SENSATIONS OF THE OUTSIDE WORLD REMOVED, YOUR BODY AND MIND ARE ALLOWED TO COMPLETELY RELAX AND UNPLUG.

LIFE & WELLNESS

Banquet chef Nikki Dittrich and events coordinator Maddie Pearson of New Ulm Country Club/Cottonwood Grill work their behind-thescenes magic to bring their skills, experience, and enthusiasm to the party—whatever it may be—from wedding and baby showers, to meetings and holiday celebrations.

Tell us about what you do in your respective positions?

Maddie: I am the event coordinator here at the New Ulm Country Club. The biggest part of my job is communication. Most of my time is spent meeting with clients and listening to their ideas for their event and then making it happen.

Nikki: As the banquet chef, I do a lot of different jobs, such as creating menus, creating schedules, truck ordering, coming up with specials for our front kitchen (the Cottonwood Grill) while also managing and cooking up there. Along with that, my main job is to cook and prep for all events, big or small, that we host here.

What is your background?

Maddie: I’ve worked at the New Ulm Country Club for five years. This is my first year as the event coordinator. Before this, I worked in the golf department in the pro shop. Part of my job included organizing and running day of tournament golf outings, so now am expanding my role into the banquet side of events.

Nikki: I grew up in New Ulm and started working in food service when I was 14. I then went to college at South Central in Mankato for culinary arts. While I was doing that, I worked at and managed two different restaurants, one fine dining and one ethic. After graduating college, I went on to cook at the Mayo Clinic Hospital where I specialized in large batch cooking which then led me to the country club where I have been a little over a year.

What would you like people to know about what you do that they would be surprised the learn?

Maddie: I am open to unique ideas and love the challenge of making it happen.

Nikki: I am only 24 years old and have been in this field for 10 years. I am very dedicated to my work and always put 100% of myself into my food. I am always coming up with new ideas and dishes to set us apart from the rest of the restaurants in New Ulm. Also, on average, I work 70 to 80 hours a week during our busy months. I also have my manger’s licenses and am ServSafe certified.

Did you go to school for this career? If so, what type of schooling and did it prepare you for the real thing?

Maddie: I am currently finishing my undergraduate degree in business at Minnesota State University, Mankato. I began college at Wisconsin Lutheran where their professors come directly from careers in the fields of study. I feel that my start there gave lots of practical real world experiences to learn from, and now I am getting to see it in action.

Nikki: Yes, I went to school for culinary arts at South Central College. I believe it was very beneficial for what I do now and I learned a lot. I use a lot of the skills I learned at school in the work today.

What events are the most fun to coordinate?

Maddie: My favorite events are showers, both wedding and baby. The guests of honor are usually pretty happy and excited to begin a new chapter in their lives and it is a pleasure to be involved in the first step in that journey.

What types of events do you coordinate?

Maddie: We host many different events at our venue. Naturally we host a slew of golf outings in the summer and fall. Family celebrations like anniversaries, graduation open houses, and showers are pretty popular. Employers host workshops, meetings, and holiday parties in our spaces. And, of course, we are also a popular wedding destination because we can offer both a scenic outdoor ceremony space overlooking the Cottonwood River Valley, as well as a beautiful banquet and dance space in our Riverview and Fireplace Rooms.

Do you watch any cooking shows?

Nikki: Yes, I watch cooking shows all the time. I love learning and gaining new ideas and using them at work. Some of my favorite cooking shows are Master Chef, Diners Drive-ins and Dives, Chopped, Guys Grocery Games, Beat Bobby Flay, Worst Cooks in America, and Cake Boss, just to name a few. Any cooking shows with Guy Fieri, Gordan Ramsey, Bobby Flay, or Anne Burrell are usually my favorites.

Nikki left, Maddie right.

How much prep does it take to cook for banquets and events?

Nikki: The amount of prep really depends on how large the banquet is and what they want for food. If it is a smaller event, like 100 people, it will only take a couple hours, depending on the food they request. If it is a larger event, like 200 people, it will take me half the day to do. A lot of the foods I will make from scratch so, if they want hors d’oeuvres or desserts added to the meal, that will also add to my prep time.

Do you create the menus?

Nikki: Yes, I create the menus for both the banquet kitchen and the Cottonwood Grill kitchen. For banquets and events, I can typically make whatever is requested by our guests, if it is not in the menu already. The banquet menu is more of a fine dining feel and the Cottonwood Grill is more catered towards our golfers and local customers. Our menus are mainly based on what people around here like and what our kitchen is equipped with to make it.

Do your jobs work in tandem with each other?

Maddie: Yes! Nikki and I work hand in hand to ensure that the client’s wishes for food and beverage options are met and exceeded. It is so refreshing to work on a team with another female sharing the same goals of keeping the customer happy!

Nikki: Definitely! Without Maddie I would not be able to do my job successfully. I would not know the who, what, where, and when the events are. Maddie will talk with the customer and get all the details about the event that are needed and my job is to execute and make the event happen. Working with Maddie is so easy, and we have great communication with one another. Whenever I have a question about the event she will reach out to the customer immediately to get the answer I need and vice versa.

Did you always want to do this type of job?

Maddie: Since I was a little girl, I have wanted to own my own business someday. I was talking to my mom this summer about looking for a venue location to build/ buy a space to host events. Then this position opened at the course and it seemed like the perfect opportunity to put my passion to work.

Nikki: Yes. Ever since I was little, I was interested in cooking and baking. I watched cooking shows all the time and would always help my mom cook. After high school, I knew I wanted to go to culinary school but I didn’t know what style of cooking I wanted to do. After doing a bunch of different jobs, I realized my end goal was to be in charge of something and be able to make what I wanted when I wanted to. At the Country Club, I have the freedom to do just that. I am in charge of banquets and the front kitchen and I get to make different dishes, food specials and menus all the time.

What is the most challenging thing about your job?

Maddie: The most challenging part of my job is when something doesn’t go according to plan. It could be a rain storm on the day of an outdoor ceremony or golf tournament that causes us to scramble to still make the event a success. Or it could be a blizzard on the night of a holiday party that needs to be rescheduled in an already full calendar. You just try to make lemonade out of lemons as much as possible.

Nikki: Making sure I am giving the customer exactly what they want. Being I don’t directly talk to the customer there can be some missed details and we have to come up with things on the fly. Another challenge is making sure everything I need to make the food for the event is ordered and coming in on truck. Having events everyday or having more than one can be difficult to plan for. Making the food and serving the food is the easy part. It’s everything leading up to it is the challenging part.

What brings you the most joy?

Maddie: I get the most joy from seeing an event pulled off seamlessly. If it is a wedding, I hope that the bride and groom truly have the happiest day of their life. If it is a family celebration, that everyone has a good time. If it is a golf outing or nonprofit fundraiser, my hope is that the organization meets their fundraising goals in a fun environment.

Nikki: Making people happy with the food I put out. Hearing how good it was and how good the service was is a great feeling. If I can make their day a little better with just one meal it means I have done my job. Also just hearing the positive feedback around town or having a previous customer stop me at the store to tell me what a great job I am doing is very rewarding. I also love when a customer has a new challenging dish that is not on the menu and they want me to make it for their event and it exceeds their expectations. Working in this field is a lot of hard work, but rewarding and I love doing it.

Discover a variety of vacation rentals and other places to stay for a weekend of fun and relaxation. Meander down the city-limits-long bike and walking trail, enjoy the variety of restaurants and bars, and tour our famous historic sites. Flandrau State Park is a must for visitors and residents alike for hiking, snow-shoeing and cross-country skiing. When the weather outside is frightful, the new Recreation Center with its huge aquatic center is delightful, as is indoor skating at New Ulm Civic Center.

New Ulm is a shopping destination, full of amazing specialty shops, unique boutiques, and so much more! You never know what treasures you’ll discover when you wander into one of New Ulm’s distinctive shops. Whether it’s a cuckoo clock or beer stein imported from Germany, designer clothing, quilt supplies, or beer & wine, you’ll find the perfect souvenirs to stuff in your suitcase. In addition to the one-of-a-kind stores in historic downtown, explore either end of the city and the streets in between for shops offering a full range of goods and services – and even a few surprises! New Ulm hosts a variety of special shopping events throughout the year, including the Holiday Shopping Opener the first two weekends of November!

Fire

Bag of Rags

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During the month of November, the Jonathan Zierdt Cancer Fund encourages men to be proactive in regular health check ups and cancer screenings.

Scan to learn more about Mustache Bash 2022 and to purchase “Wheel of Meat” spins.

Meat provided by Christensen Farms for the “Wheel of Meat”

Hi! My name is Faye Nelson, owner of Infusion Baking Co. and I am currently a registered Cottage Food Producer in Minnesota. Many people may not have heard of a Cottage Food Producer (CFP) or how to become one, so I will give a little information about what that entails.

Here in Minnesota, the Cottage Food Law allows individuals to make and sell non-potentially hazardous food and canned goods without a license. In order to sell those goods though, you must register with the Minnesota Department of Agriculture and take a class on food safety that tests your knowledge on how to properly handle food. The types of food in this program are those that are not potentially hazardous foods and do not support the rapid growth of microorganisms that can make people sick. For example, we are not allowed to use pumpkin without having a recipe tested. For items that may be on the line with the water content being too high, those items must get tested at a lab to make sure that they are within our range of 0.85 or less. There is also a cookbook from Texas that has approved recipes for cottage food bakers that we are allowed to use. All our products must be labeled with the sellers information, ingredients, allergens, and dates and we must always indicate that “These foods are homemade not subject to state inspection.”

I grew up in Sleepy Eye, and when I was 13, I started working for a drive-in diner as a waitress. I was always a little more intimidated about working with customers and messing up an order, so I would ask to learn how to do the cooking. Thankfully, they taught me how to make the orders, which really weren’t that difficult. They had broasted chicken and broasted sliced potatoes that were so good! Let me tell you, it was the start of something incredible! I love to create and learn something new every day. Back in 2008, is when I started learning about cake decorating. Everything I know is self-taught, whether it’s from watching videos or reading books. I have not had any formal education on baking and decorating. When I was

By FAYE NELSON

first learning, it was an escape for me to unwind and be creative. When I learned about the Cottage Food Program in 2017, I signed up immediately. I worked a full-time job during the day and did my baking on the weekends.

Now, after countless hours of practicing and learning, I have been able to establish a business that I love. The best part about what I do is the reaction from my customers. I love the messages or the hugs when I’ve exceeded their expectations. It’s the pure happiness and joy that really make each cake so very special. Along with all the specialty and custom cakes, I also do cupcakes, decorated sugar cookies, bars, cinnamon and caramel rolls, pastries, you name it! Much of the baking I do is birthday cakes. I don’t really have a specialty, but really enjoy the variety of designs that people want me to create for them. Wedding cakes can be a bit stressful—mainly transporting them—but so fun to work on, especially when you see it all put together at the reception.

My business really started to expand at the end of 2020 and through 2021. I acquired an account in Owatonna in which I supply them with desserts for the functions that they cater, which has been a terrific partnership. I was still working my full-time job up until the end of December 2021, when I decided to quit and take the leap to work full-time from home. That’s when it really took off.

This has been a terrific year, especially working from home. There were times early in the year that I just wouldn’t have a break. Constantly working every day to fulfill orders has been a dream. During those very hectic months, I realized that my house was not big enough to accommodate all the orders. I had to make some purchases to help make the work flow a little smoother and keep everything together.

With my year being as busy as ever, I had been searching for the perfect commercial space so I could expand my operations. After a lot of searching and considerations, I found a place in Lake Crystal, where I reside, that had been previously set up as a restaurant. I am almost finished with the remodel phase of that building and equipment is starting to roll in.

If someone would have asked me 20 years ago if I would ever open a bakery, I probably would have laughed. I never expected to be in this position, but I am super grateful for the people in my life that have made this possible. My bakery café, Infusion Baking Co & Café, will soon open on Main Street in Lake Crystal. I am so excited to continue my passion for cooking and baking and to share it with all of you.

Two of the best parts of the holiday season are spending time with friends and family, and enjoying delicious, often indulgent, foods. It’s possible that this holiday season, a loved one at your table will have a food intolerance or allergy.

Food intolerances are common, with up to 20% of people affected, but many people confuse food intolerance with food allergies. Here’s what you need to know as you prepare menus for the season.

Food allergy

A food allergy causes an immune system response that affects several organs within the body. These reactions can vary from moderate symptoms, like developing hives or a body rash, to life-threatening symptoms, such as anaphylaxis, which causes your immune system to release a flood of chemicals that can cause you to go into shock.

Other symptoms of food allergies include:

• Tingling of the tongue, lips or face

• Swelling of the hands, feet, mouth or tongue

• Rapid pulse or arrhythmia

• Fainting or near-fainting spells

• Wheezing or trouble breathing

• Blurred vision

If you or a holiday guest experience any of these symptoms, you should speak to a primary care provider or seek emergency care.

Food intolerance

In contrast, food intolerances typically have less serious symptoms and are more commonly related to the gastrointestinal tract. The most common food intolerances are lactose (dairy) intolerance and food additive intolerances, such as MSG or flavor enhancers.

Food intolerance is common. By adulthood, a degree of lactose intolerance develops in the vast majority of persons of African, Asian, Hispanic and Native American descent. Specifically, the incidence of lactose intolerance is over 70% in African Americans by adulthood.

Food intolerances with digestive tract symptoms include:

• Abdominal bloating

• Nonbloody diarrhea

• Excess gas

• Nausea

• Vomiting

• Abdominal pain or cramping

Food intolerance does not cause bloody or black stools, fainting, abnormal heart rates, muscle weakness or seizures. If you experience any of these symptoms, you should speak to your primary care provider.

Tips, treatment for food intolerance

Tests can confirm food intolerance for certain foods or substances. Keeping a journal is helpful for monitoring meals and symptom flare ups.

Treatment depends on the intolerance. Typically, lactose intolerance is treated by avoiding or limiting lactose-containing foods or with drug therapy, such as an over-thecounter product.

Since foods with dairy contain important minerals and vitamins, it’s not recommended to avoid lactose unless the intolerance has been confirmed with testing. If confirmed, you then can discuss with your health care team whether a multivitamin or additional calcium and vitamin D supplementation are recommended.

Holiday tips

If you are hosting a holiday gathering, ask everyone attending for a list of foods or ingredients that should be avoided. Be mindful of what you put into each dish and read food labels. Even small amounts of ingredients, such as almond extract or milk, can cause issues. It may be easiest to find a new recipe that avoids problem ingredients completely. Set up a specific table for allergen foods and label each dish accordingly. Use a utensil for each dish to eliminate the possibility of cross-contamination.

For people with severe allergies, it is often easiest for them to bring foods they know are safe for family feasts. And to carry rescue medications to make sure the holidays are full of fun and happiness.

VICTORIA LOUWAGIE Physician Assistant, Gastroenterology Mayo Clinic Health System, Mankato

Turkey is the base of many meals. If you enjoy trying something new or different, keep in mind that some of the “new” ways of preparing traditional meals may not be safe.

Brown paper bag method

This method involves placing a turkey in a large brown paper grocery bag and cooking the bird at a very low temperature.

Why it’s unsafe:

Brown paper bags were never intended for use as cooking utensils. The glue, ink, chemicals and other materials used in recycling the grocery bags are unsanitary and some bags may even contain tiny metal shavings.

Make it safe:

To make this method safe, replace the brown bag with a turkey-sized oven-cooking bag. Cooking turkey at temperatures below 325 degrees F is unsafe so be sure to the oven temperature to 325 F or higher. Use a food thermometer inserted in the thickest part of the thigh and breast to check the internal temperature which should read 165 degrees or higher.

Trash bag method

This method is sometimes known as the “Mississippi Trash Bag Method.” A whole turkey is placed in a large trash bag and marinated in salt brine, herbs and spices for several hours at room temperature.

Why it’s unsafe:

This is an unsafe method because of using of trash bags and marinating at room temperature. Do not use non-food grade materials to hold food because chemicals and non-food colors may leach into the food.

Make it safe:

To make this method safe, replace the trash bag with a large oven-cooking bag. Refrigerate the turkey during the marinating process.

Slow-cooking overnight method

Why it’s unsafe:

This method is unsafe because it involves cooking the turkey at 190 to 200 F overnight for 12 to 13 hours. A low oven temperature means the turkey will take longer to heat and will increase the risk of harmful bacteria growth and the chance that toxins will be produced and not be destroyed with further cooking.

Make it safe:

To make your turkey safe, do not cook it at temperatures lower than 325 F.

Turducken

A turducken is a partially boned turkey layered with a boned duck, then with a boned chicken and spread with layers of stuffing between each bird. The entire collection is rolled, tied and roasted at 190 F for 12 to 13 hours.

Why it’s unsafe:

Although this recipe has been around for many years, it can be very unsafe if not handled properly.

Make it safe:

To make this method safer, keep the birds chilled until ready to put together.

While boning each bird, keep the others refrigerated.

After all three birds have been boned and the stuffing prepared, assemble the turducken ingredients and quickly get it into a preheated oven set at 325 F or higher. Use a food thermometer inserted in the thickest part of the bundle and make sure the stuffing and birds reach 165 F or higher. Be sure to check the temperature in several locations.

WHAT IS YOUR FAVORITE WAY TO USE HOLIDAY FOOD LEFTOVERS?

READER POLL

Stephanie: Turkey cranberry panini

Simply Sorted: Turkey noodle soup is our FAVE!

Kelly: Turkey supreme

Mitch: Turkey commercial

Carol: Turkey tater tot hotdish

Mary: Turkey pot pie

John and Kathy: Turkey tacos

Helen: Turkey and gravy poutine (use the garlic cheese curds!)

UNIVERSITY OF MINNESOTA EXTENSION Suzanne Driessen, Extension educator and Carol Ann Burtness

MEDICARE PART D

MANKATO HILLTOP 507-625-9070

2010 Adams Street, Mankato, MN

MANKATO RIVERFRONT 507-625-1107

410 S. Riverfront Drive, Mankato, MN

NEW ULM 507-354-8255

2015 S. Broadway Street, New Ulm, MN

ST. PETER 507-625-9070

Have Medicare Part D questions?

Hy-Vee’s Medicare Aisle is the newest offering to help customers select from coverage plans including Medicare Advantage, Medicare Part D and Medicare Supplement Plans, offered by a number of national and regional health insurance carriers. To learn more, customers can visit www.MedicareAisle.com or contact Hy-Vee’s team of trusted licensed insurance agents to review plans and help determine the best coverage plan for them at (888) 275-1122.

1002 Old Minnesota Avenue, St. Peter, MN 208022

CHEERS

Have you become a fan of non-alcoholic wine, beer, or mocktails? These booze-free beverages are becoming more and more popular every day. Why? Non-alcoholic drinks are fun, fizzy, and flavorful. With health benefits and convenience adding to the allure, these zero-proof delights can be a party favorite!

We don’t have a written record of when, exactly, mocktails came onto the beverage scene, but we assume they followed the invention of cocktails, delighting teetotalers and non-alcoholic drink-loving people everywhere. They also seemed to have not been called mocktails at all but were named “temperance drinks” or “coolers”. The most popular of these temperance drinks was lemonade, and quite a few older news articles mentioned a strong lemonade presence in bars.

During Prohibition, non-alcoholic drinks received a facelift in the interest of enticing more customers to bars. Bartenders began attempting to create nonalcoholic versions of cocktails; they would experiment and invent incredible concoctions to keep their lights on. The post-Prohibition tale changed the mocktail’s history again. All the innovations that brought out the best non-alcoholic beverages took a backseat to the renewed interest in alcoholic drinks. Drinks without alcohol were limited, and interest in them seemed to wane. Popular non-alcoholic drinks like the “Shirley Temple”, stayed relevant, but only as cocktails for young children. Today, non-alcoholic drinks are infinitely more popular and appeal to a wide section of the bar crowd.

If you’re looking for a specialty crafted mocktail you can make at home, we’ve got a few ideas. Now, we’ll cheers to that!

INGREDIENTS

2 oz. fresh orange juice

2 oz. Hy-Vee 100% no-sugar-added pineapple juice

2 oz. sweet and sour mix

½ oz. simple syrup

¼ oz. grenadine syrup

2 oz. passion-fruitflavored sparkling water

Pineapple wedge, with pineapple leaves, for garnish

DIRECTIONS

Combine orange juice, pineapple juice, sweet and sour mix, simple syrup, and grenadine in an ice-filled cocktail shaker. Cover and shake well. Strain into a 10-oz. martini glass. Top with passion-fruit-flavored sparkling water. Garnish with a pineapple wedge with pineapple leaves, if desired.

INGREDIENTS

1 T Tajín clásico seasoning

1 Key lime, cut into wedge

¼ small jalapeño pepper, thinly sliced

1 (½-inch) piece of gingerroot, thinly sliced

½ oz. fresh key lime juice

4 oz. fresh pink grapefruit juice

4 oz. fresh orange juice

½ oz. Full Circle Market organic light-colored agave nectar

4 oz. Hy-Vee grapefruit sparkling water beverage

Thin Key lime slices, for garnish

Thin orange slices, for garnish

DIRECTIONS

Place Tajín seasoning in a shallow dish. Rub rim of a 14-oz. glass with lime wedge. Dip rim in seasoning.

Muddle jalapeño slices, gingerroot slices, and Key lime juice in a 1-cup glass measuring cup.

Transfer to prepared glass. Add grapefruit juice, orange juice, and agave. If desired, add Key lime slices; stir to combine.

Add ice to glass and top with grapefruit sparkling water; stir to combine. Thread orange slices on cocktail pick for garnish, if desired.

April Graff, MS, RD, LD - Hilltop Dietitian 507.625.9070 | AGraff@hy-vee.com

Hurricane Mocktail Spicy Citrus Refresher

I am irritated literally ALL THE TIME. I feel like lately, everyone is working my last nerve and I don’t know what to do about it. I’m 47, and am usually a cheerful and easy-going person. My husband thinks it’s my hormones, and him saying that really irritates me, too. What can I do?

Perimenopausal Rage is the foundation of any successful reality housewives series, but it’s much less glamourous and entertaining when it’s happening in your own home. Perimenopause is the transition into menopause, and begins in your late 30s to mid-40s. Your ovaries gradually produce less estrogen, and your hormonal balance begins to change. You may experience slowing of your metabolism, night sweats, and hot flashes.

Fun fact: “hot flashes” were originally called “blooms” which seems more accurate because they develop gradually and linger, rather than suddenly and disappear.

The hormonal changes and associated side effects can negatively impact your mood and sense of well-being. While we do not have to concede that your husband may be correct, we should acknowledge that he may be onto something.

Here are some coping strategies:

1. Recognize that it is happening

When your irritability or anger seems out of proportion to the stimulus, you are likely experiencing a perimenopausal rage. Your natural impulse may be to try to suppress the anger. However, silencing your emotions can lead to shame, depression, and anxiety. Instead, accept the emotions you are experiencing, and understand that they are likely related to normal fluctuations in your hormones. Show yourself some grace by honoring your emotions. It’s okay to feel anger. Learning how to process the anger is important.

2. Avoid the triggers

Hosting your in-laws may not be the best idea when you are feeling particularly spicy. Identify your triggers by reflecting, journaling, or asking someone whom you trust to give honest feedback. Eating and sleeping well will help manage stress hormones, and limiting alcohol and caffeine can help with anxiety. Identifying something as a trigger can be challenging at times. Women in their 40s have typically managed to cultivate a strong sense of self, and often know what they will and will not tolerate. Establishing and maintaining healthy boundaries is just as important as avoiding triggers when it comes to managing perimenopausal rage.

3. Create some space

When in the throes of a rage, or bloom, take a break. Physically remove yourself from the trigger. Take a walk, go for a run, swim, ride a bike, do some yoga. If you can’t physically leave, then do it mentally. Close your eyes and do some deepbreathing exercises. Take some physical and mental space to process anger, knowing your emotions do not define you. The anger is happening TO you, and it won’t last forever. Find an outlet that can help you process. Exercise, painting, journaling, reading, music, cooking, knitting, and boxing are all great choices.

4. Vent with friends

Surround yourself with a supportive group that will listen without judgement. You are not alone in your experiences, and venting with a trusted group can be cathartic.

5. Talk to your provider

If you find your quality of life is significantly impacted by your emotions, therapy and medication can help. Talk to your provider about your options. Stay healthy friends!

CORINNE JORDAN, MD, FACS General Surgeon Physicians Group New Ulm

SCANDINAVIAN DESIGN to delight

the winter heart

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Classy & Timeless

Trend setting clog boots from Båstad Troentorp are hand-nailed and crafted in Sweden, with comfortable arch support.

Cozy & Elegant

Dale of Norway sweaters are revered across the world for their superior quality and their warmth which makes them the ideal centerpiece of a holiday wardrobe. This Christiania sweater is woven from soft merino wool and features the traditional Norwegian eight petal rose.

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BY SUSANNE (BJÖRLING) HEIM O wner, Swedish Kontur St. Peter

A Warm Welcome!

Dale of Norway’s Vilja jacket is a weatherproof pullover that strikes the ideal balance of breathability and toasty comfort.

A Touch of Glass

The famous Kosta Boda Snowball votive emulates the best of winter’s beauty, scattering candel light in a richly contoured pattern.

Blanket Statement

Ekelund Weavers legacy of design embodies the best elements of each season. Pair that with a statement centerpiece such as this Design House Stockholm candelabra, and you can make your table a warm gathering place for family and friends all winter long.

6 Welcoming Lights

Gnome Sweet Gnome

In Sweden, the tomte is a small and sweet holiday friend who delivers gifts to families each holiday season and inspired what many know as the “Holiday Gnome.” These special sheep wool Åsas Tomtar are handmade in Sweden.

7 Wool Rules!

The Nordic tradition is to fill winter with light. Swedish houses proudly display welcome lights in each window, illuminating every yard, street and neighborhood with the warm comforts of home.

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Sweden’s Kerstin Landström designs her collection of weighty, yet soft, wool blankets to reflect the most touching details of her homelandas is reflected in this Mora blanket.

Once again, it’s the season for football games and back-to-school activities. And, if you work for a medium-size or large employer, it will soon be open enrollment season—the time of year when you can review your employee benefits and make changes as needed. What areas should you focus on?

Actually, it’s a good idea to pay close attention to all your benefits. Some of the offerings may have changed from last year—and you might have experienced changes in your own life, too, which might lead you to look for something different from your existing benefits package.

You may want to start with your health insurance. If you’re satisfied with your coverage, and it’s essentially the same as it’s been, you may well want to stick with what you have.

However, many employers are increasingly offering high-deductible health plans, which, as the name suggests, could entail more outof-pocket costs for you. But highdeductible plans may also offer something of benefit: the ability to contribute to a health savings account (HSA). Your HSA contributions are made with pre-tax dollars, so they can reduce your taxable income for the year. Also, your earnings grow tax-free, and your withdrawals are tax-free, provided the money is used for qualified medical expenses. (Withdrawals taken before age 65 that aren’t used for qualified medical expenses are taxable and subject to a 20% penalty; once you

reach 65, the penalty no longer applies, although withdrawals are still taxable as income if not used for a qualified expense.)

Your next benefit to consider: Life insurance. Your employer may offer a group life insurance plan, but you’ll want to evaluate whether it’s sufficient for your needs, especially if you’ve experienced changes in your personal situation over the past year, such as getting married or adding a new child. There’s no magic formula for how much life insurance you need—you’ll need to consider a variety of factors, such as your income, family size, mortgage and so on—but it may be necessary to supplement your employer’s coverage with a private policy.

Your employer may also offer disability insurance as a benefit. Some employers’ disability policies are fairly limited, covering only short periods of time, so you may want to consider a private policy.

Beyond the various insurance policies your employer may offer, you’ll also want to closely look at your 401(k) or similar retirement plan. Typically, you can make changes to your 401(k) throughout the year, but it’s important to make sure your investment selections and contribution amounts are still aligned with your risk tolerance and goals. Also, are you contributing enough to earn your employer’s match, if one is offered? And if you’ve already receiving the match, can you still afford to put in more to your plan if such a move makes sense for you?

Your employee benefits package can be a valuable part of your overall financial strategy. So, as open enrollment season proceeds, take a close look at what you already have, what’s being offered, and what changes you need to make. It will be time well spent.

This article was written by Edward Jones for use by your local Edward Jones Financial Advisor.

Edward Jones, Member SIPC

Edward Jones, its employees and financial advisors cannot provide tax or legal advice. You should consult your attorney or qualified tax advisor regarding your situation.

MEGHAN ANDERSON Financial Advisor Edward Jones, St. Peter

PEOPLE CARING FOR PEOPLE

River’s Edge Hospital uses state-of-theart equipment to provide a variety of laboratory clinical testing to diagnose, monitor and prevent disease. And for your convenience, Direct Access Testing (DAT) is available so you can receive commonly asked for tests without an order from your physician. No appointment necessary!

DAT

Monday - Friday 7:30 am - 5 pm

I

DO HARD

Everyone

Cabin No. 4 owner and Mankato resident Kate Hansen was recently diagnosed with breast cancer. Not one to back down from a challenge, she is facing it head-on with her personal mantra: I can do hard things. She designed a t-shirt with the mantra to raise money for organizations that support cancer-fighters.

Over $6500 has been raised so far, and YOU can be a part of it!

I don’t always fly out of my bed but, when I do, it’s because the cat is hacking on the brand new comforter.

Cat vomit is not foreign to a cat owner, but it sure gets old breaking out the Spot Bot whenever you find a dried clump of vomit. Sure, some random vomiting is considered normal but, really, anything more than once or twice a month is just not right. Hairballs can’t be blamed for all the vomiting alone. There are other reasons cats vomit that don’t include wanting you to step in it.

Vomiting means “the active evacuation of food from the stomach.” There is a difference between vomiting and hacking. Just like humans, cats vomit when they have an upset stomach (not usually due to a night of drinks) or if they have a hairball. Cats spend a large percent of their day grooming themselves, and even more when stressed, so it’s not surprising that sometimes it builds up and gets stuck. Hacking or coughing cats will usually crouch on all fours and stretch their neck. When cats truly vomit they may start becoming restless, anxious, licking their lips, or repetitively swallowing. Vomiting involves forceful contractions of the abdominal muscles, which can be excruciating to experience and watch. This differs from regurgitation which occurs after consuming a meal and usually happens without warning.

Acute vomiting is vomiting that has only been present for maybe two or three days. This type of vomiting can be due to many things. Eating a leaf from a poisonous plant or ingesting human food that could be toxic, such as onions or any other rich food. One of the most common reasons for acute vomiting is ingestion of a foreign item. The most common of these exciting foreign items are hair ties, rubber bands, little kids toys, and anything else really. If it fits, well you get it.

Pancreatitis can be another thing that causes acute vomiting. Pancreatitis occurs when the pancreas becomes inflamed and allows the digestive enzymes to spill into the abdominal cavity. In cats, pancreatitis occurs spontaneously and can turn into chronic pancreatitis even after it is treated. This is a very severe condition and needs to be treated by a veterinarian quickly before it causes other problems.

We also see acute vomiting in cats that are unable to urinate. This condition happens in male cats and prevents them from being able to urinate. This is a painful and dire situation. In all of the above

possibilities, the cat usually appears lethargic, may hide more, may be more vocal or, in some cases, is disinterested in eating all together. Acute vomiting is something that can likely be treated with an appointment to your veterinarian. In most of these cases, bloodwork may be obtained along with radiographs. Medications and even surgery in some cases (such as foreign bodies), along with intravenous fluids will be crucial in recovery. Antibiotics and pain medications may also be indicated.

Oops, they did it again. Chronic vomiting is something to be even more concerned about, but in all reality these cats’ owners have already succumbed to taking up stock in Resolve and spot cleaning supplies. In these scenarios a full work up is indicated. Again, bloodwork, ultrasounds, radiographs, and possible trials of both medications and diets are likely needed. Possible causes of chronic vomiting could include Irritable Bowel Disease (IBD), in which the intestinal tract becomes chronically inflamed and irritated. These felines may have diarrhea, be picky eaters, inhale their food only to vomit it right back up, and could show allergy-like behaviors. With veterinary care, they can have a good prognosis, but life sure is not easy. Lymphoma can be secondary to IBD along with other cancerous or benign growths in the gastrointestinal tract. Chronic vomiting can also be due to metabolic diseases including diabetes, hyperthyroidism, or kidney disease.

At the end of the day, signs of lethargy, weakness, decreased appetite (or lack of one all together), blood in vomit, increased thirst, an increase or decrease in urine output, diarrhea, or increased hiding should be reasons to have your cat examined by your veterinarian. Vomiting is never any fun (no matter the species) but I assure you, they are not making a bee line for the carpet purposefully. Long story short, beware, even if it’s just hair, and seek veterinary care.

NICOLE LUECK, CVT MN Valley Pet Hospital Mankato

It was a warm summer evening earlier this year, and I was grumpily picking sawfly larvae off of my rose bushes. This is a somewhat effective control method that something organic gardeners can employ against a destructive insect pest that feeds on roses. The once green-and-lush rose leaves were now full of holes, and I could feel my mood plummet as I completed the work. By the end, I was noticeably irritable and feeling rather sorry for myself.

I had just dropped the last gross squirming worm into my bucket—and was thinking about how I should kill them—when I noticed signs of another insect, this one on a small native groundcover plant called Antennaria. The edges of the plant’s leaves were curled up and touching one another, seemingly stuck together by some sort of webbing. My heart skipped a beat. They were here! The American Lady butterfly larvae! Ever since I’d planted the Antennaria, I’d been eagerly awaiting signs of this sweet little butterfly, as Antennaria is a well-known host plant for American Ladies.

As I fell to my knees to get a closer look at—and practically worship—these precious butterfly larvae, I had to stop and laugh at myself. Only a minute earlier, I had been working furiously to destroy the larvae of a different species of bug, plotting their demise and cursing the miseries of gardening. Yet I had deemed these butterfly larva worthy of awe and wonder—not anger, frustration, and disgust—and it seemed random and kind of funny.

I often feel like I spend most of my time battling pests. Since I started my own garden, I’ve fought off squirrels, rabbits, asparagus beetles, Japanese beetles, chipmunks, two types of rose sawflies, cabbage worms, potato bugs, and leaf-mining insects, all with varying degrees of success. (This list doesn’t even include the fungal pests. I’ll spare you those details.) I wring my hands and plot mechanical and chemical warfare as I bemoan the loss of precious seedlings, foliage, flowers. How dare they?! Don’t they know this is my garden? Doesn’t my hard work mean ANYTHING to the universe?!

But, as with the American Lady butterflies, I’m also constantly welcoming other wildlife with joyous excitement. Catbirds, hummingbirds, and bumblebees have become like old familiar friends over the years. I practically swoon when I discover swallowtail or monarch butterfly larvae munching on fennel or carrot tops, despite the fact that these caterpillars are huge and need to eat tons of my plants’ leaves to sustain their riotous growth rate. I cheer on the friendly darting goldfinches, even though the only reason they’re in my garden at all is because they’re feeding on the leaf-mining insects that make our beet greens inedible. I even like hornets and wasps, as long as they’re not stinging my dog.

At the end of the day, all of these creatures are just trying to eat so they can stay alive. Who am I to treasure the attempts of some, while condemning those of others?

I really can’t fault the potato beetles for eating any more than I should fault the hummingbirds, despite the fact that the hummingbirds don’t ruin any plants with their feedings. What I, the gardener, choose to value is just as random as which of these beings shows up in my garden at all.

I’m not trying to say that every animal and insect should be allowed to eat whatever it wants in my garden. I’ll absolutely still continue to fight my garden foes with fences, traps, sprays, and righteous indignation. But that unexpected moment of laughter earlier this summer made me think about how strange it is to experience both deep happiness and debilitating anger from the exact same event: the simple arrival of an animal or insect to my garden, an occurrence that’s completely out of my control. Controlling my reaction to this event is a little simpler, and it’s definitely better for my health if I can minimize the amount of stress and frustration these visitors cause me.

Here’s to finding middle ground, feeding most of the garden visitors, and keeping my blood pressure low.

LAURA SCHWARZ New Ulm Native Minneapolis-based horticulturist & writer

Men’s health is important and not many people talk about it. That’s why every Movember, men are changing the face of men’s health by growing a “Mo for a Bro” and joining the “No-Shave November” movement.

According to the Movember website, men die an average of five years earlier than women and for reasons that are largely preventable. It’s time for men to live healthier, happier, and longer lives.

For the men in your life, let’s talk about men’s health. Checking prostates and testicles is just like checking breasts for breast cancer. Healthy erections and urination are important for the well-being of men. Erectile dysfunction can actually be an early sign of heart disease.

As a urologist, I believe the biggest reason men delay seeing their health care provider is embarrassment or fear of what might happen next. Encourage the men in your life to make an appointment and be evaluated by a urologist or primary care provider. Remind them that many people have the same problems and treatments are available. I also advise women not to get frustrated if things don’t work as they should. These problems are very common and we can help get you both to where you would like.

For young men, we want them to be aware of testicular cancer, most often found in men ages 15 to 44. When found early, it’s very curable and treatment tends to be simpler. We tell guys to check themselves every month or so. After taking a warm shower and while standing, feel for lumps, bumps or changes.

A painless lump in the testicle is the most common sign. You know your testicles and what is normal. If something changes, see your health care provider. According to the

American Urological Association, men wait for about five months before saying anything. Testicular cancer can worsen, so it’s crucial to contact your health care provider right away

For older men, we are watching for prostate cancer, which increases with age, typically after age 50. Urologists recommend most men age 55 get a baseline prostatespecific antigen (PSA) blood test. African American men and men with a family history of prostate cancer can begin this screening at age 40.

A digital rectal exam is also recommended. No one likes these exams, but all organs have problems and need evaluation and treatment. The exams are quick and can be a little uncomfortable as we check for any bumps or hard areas that might be cancer. I find humor puts patients at ease. I often say “You only have one of these today, I have a whole schedule of these exams.”

The PSA test is a simple blood test that measures prostatespecific antigens in a man’s blood. The prostate makes PSA and leaks more into the blood when prostate cancer is present. This test does not tell us if a person has prostate cancer. The test can help us detect significant and aggressive cancers or identify a man’s risk for developing prostate cancer.

For men at higher risk, it’s a good idea to see a urologist regularly. We can help find prostate cancer early and discuss the best course of treatment.

This Movember, encourage the men in your life to see their health care provider annually. Meanwhile, I’ll be growing my goatee.

GAVIN STORMONT, MD Mankato Clinic Urology

Sexuality plays an essential part of being human. Love, affection, and sexual intimacy contribute to healthy relationships and individual well-being. From a young age, we are taught a sexually healthy individual engages in safe sex practices and understands the unintended consequences surrounding sexually transmitted diseases and pregnancy. However, not a lot is covered regarding the many common sexual health disorders. In this article we cover the importance of being a sexually healthy individual.

What is Sexual Health

Sexual health encompasses many facets of a person’s physical and emotional well-being. An open discussion of issues surrounding sexuality is important to promoting sexual health and well-being. There are many things that can lead to a decrease in sexual wellness. Aging, hormones, and common sexual health disturbances such as gynecologic problems, urinary system problems, and sexual dysfunction, can all alter how we perceive ourselves and function as a sexually healthy individual. The good news is, there are things you can do to regain your sexuality.

Sexual Dysfunction

On average, sexual dysfunction affects about 30% to 40% of women. Problems with sex tend to increase as we age, but can affect women at any stage of life. The most common problems related to sexual dysfunction include the inability to have an orgasm, painful sex, low libido, lack of sexual desire, and difficulty becoming aroused. A loss of tissue elasticity, muscle tone, and blood flow to the genital area can lead to a reduction of sensation, making sexual pleasure and orgasm difficult, or even impossible. Some experience bladder leakage during intercourse or with orgasm due to increased urgency, urethral instability, or poor muscle coordination. This urinary incontinence can have a big impact on sexual arousal, due to the constant worry about leaking during the act.

Studies have shown that pelvic floor weakness and imbalance can cause some form of sexual dysfunction. Your pelvic floor muscles create the bottom of your pelvis and support your pelvic organs. They ’re also the muscles responsible for contraction during an orgasm. Being able to contract and relax the pelvic floor helps make for pain-free vaginal penetration, optimizes the blood flow during sex promoting orgasm and helping to increase vaginal lubrication, as well as assist in urinary incontinence issues. Recognizing and knowing how to address these problems can help you maintain a happier, healthier sex life.

How to Help Alleviate Sexual Dysfunction

Health care professionals recommend maintaining a healthy body weight and eating a balanced diet, avoiding constipation, using the bathroom prior to having sex, exercising regularly, and experimenting with different sexual positions to find one or more that work best for you. Other treatments include arousal techniques, counseling, hormone therapy, or medications. Pelvic floor exercises, like Kegels, are important to incorporate to maintain strong muscles. Kegels improve blood flow to your vagina and pelvic floor, increasing sexual arousal, vaginal lubrication (wetness), and making it easier to reach orgasm. It also allows for proper relaxation and contraction of the pelvic floor muscles, decreasing pain with penetration, and is an integral part of reducing urinary incontinence.

Performing Kegel Exercises

Make sure your bladder is empty, sit or lie down.

Contract the muscles of the pelvic floor. Don’t contract your buttock, abdomen, or inner thigh muscles. If you do it correctly, your body shouldn’t lift up at all (if you notice that your body does lift slightly, you’re likely using your buttock muscles, and they won’t help you strengthen your pelvic floor). Hold this contraction tight for three to five seconds, then relax for three for five seconds.

Repeat 10 times, three times a day (morning, afternoon, and night).

Alternative to Kegels

Don’t have time to do Kegels, or want to accelerate your results, try Emsella. This non-surgical, non-invasive treatment contracts deeper into the pelvic floor muscles than traditional Kegels. It is used for incontinence caused by a weakened pelvic floor, or vaginal rejuvenation to help improve the tightness and sensation of the vagina. Emsella helps create a tighter vaginal canal improving sensation in vaginal tissue, including the vaginal opening and clitoris. Additionally, it permanently increases blood flow to the pelvic floor and perineal area, triggering the production of new fibroblasts and collagen, helping to make the tissues of the vagina, labia, and clitoris more sensitive. This, coupled with the increase in blood flow, elevates sexual function, sexual pleasure, boosts sex drive, and makes it easier to achieve orgasm.

The Emsella chair achieves all this by emitting high-intensity focused electromagnetic (HIFEM) waves to create supramaximal contractions, providing you with close to 12,000 contractions, re-educating the pelvic floor muscles over a 30-minute session, twice a week for three weeks.

Embracing and Growing in Your Sexual Health

Sexual dysfunction can be a frustrating, challenging condition for many women. But it ’s nothing you should feel ashamed of or embarrassed about. Talking openly and honestly with your partner and your healthcare provider can help get to the root of the problem and makes you a much more sexually healthy individual. To date, there are many treatments available to assist with alleviating symptoms associated with sexual dysfunction. Having a healthy sexual relationship starts with taking care of yourself.

TO HAVE YOUR EVENT LISTED

To have your event listed, please email Ruth Klossner at cowladyruth@gmail.com by the 5th of the previous month. Listings are generally for events that are free to the public, or are fund-raisers. Listings will be published as space allows and at the discretion of the editor.

Thurs-Sat, Nov 3-5

• Gnomemade Market, boutiques & shops, New Ulm. Info: gnomemademarket.com/our-story/.

Fri, Nov 4

• Henderson Lions Club Ladies Night Toy Drive, Community Building & other locations, Main Street, Henderson 6-9 pm. Info: 507-299-0073 or Facebook.

Fri-Sat, Nov 4-5

• Pastimes Annual Art & Fine Craft Sale, Owatonna Arts Center, 435 Garden View Ln, Owatonna. 9 am-5 pm Fri, 9 am-3 pm Sat. Info: 507-451-0533 or infodir@ oacarts.org.

Sat, Nov 5

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

• Country Store Bakery Items & Crafts, First United Methodist Church, 1 N Broadway, New Ulm, 10 am-12:30 pm. Info: 507354-3358.

• Fall Vendor & Craft Fair, St Peter Legion, 229 W Nassau St, St Peter, 9 am-1 pm. Info: Facebook.

• Wine Diva Day, Morgan Creek Vineyard, 23707 478th Ave, New Ulm, 11 am-5 pm. Info: 507-9473547 or morgancreekvineyards. com/.

• A Very Diva Christmas, State Street Theater Co, 1 N State St, New Ulm, 7 pm. Info & tickets: newulmstatestreet.org or generaloffice@statestreetnewulm. org.

• Joseph Hall’s Elvis Rock ‘N’ Remember, Paradise Center for the Arts, 321 Central Ave N, Faribault, 7:30 pm. Info: info@ paradisecenterforthearts.org.

• Waseca Hockey Assn Designer Purse & Yeti Bingo, Boxcar Bar, 202 E Elm Ave, Waseca, 5:30 pm. Info: wasecachamber. com/events/details/waseca-hockey-association-designer-purse-yeti-bingo-13769.

• Lafayette Lions Bingo opener, Dave’s Place, downtown Lafayette, 2 pm. Info: 507-240-0048.

Sun, Nov 6

• The Holy Rocka Rollaz, CrossPoint Church, 1215 Roberts Rd SW, Hutchinson, 4-6 pm. Info: hutchconcert@gmail.com or hutchinsonconcert.weebly. com/.

GO. BE. DO. CON NECT.

Sun-Mon, Nov 6-7

• High School Honor Band Festival, Gustavus Adolphus College, St Peter; evening concert 7 pm Mon. Info: 507-933-7013.

Wed, Nov 9 & Dec 14

• Friends in the Kitchen Class, CAST Senior Center, 600 N German St, New Ulm, 11 am-12:30 pm. Info: 507-354-3212, castnu@ newulmtel.net or communityandseniorstogether.org.

Fri, Nov 11 & Dec 9

• Chicken Dinner, American Legion, 600 Co Rd 20, Lake Crystal, 5-7 pm. Info: lakecrystalchamber.com/events.

Fri, Nov 11 & Mon, Dec 12

• Senior Driver Refresher Course, CAST Senior Center, 600 N German St, New Ulm, 1-5 pm. Info & sign-up: 507-354-3212, castnu@ newulmtel.net or communityandseniorstogether.org.

• Nicollet County Veterans’ Day Dinner, American Legion, Nicollet, 6 pm. Info: 507-934-7871.

Sat, Nov 12

• Fall Band Concert, Christ Chapel, 1:30 pm; Symphony Orchestra Fall Concert, 7:30 pm; Jussi Björling Recital Hall, Gustavus Adolphus College. Info: 507-9337013.

• Women, Wine & Wonderful Finds District 840 Foundation Fundraiser, American Legion, St James, 5-8 pm. Info: localendar. com/public/stjameschamber.

• Holiday Craft & Vendor Show, Nat’l Guard Armory, 100 Martin Luther King Jr Dr, Mankato, 9 am-3 pm. Info: Facebook.

• Turner Hall Gala: Neon Nights, New Ulm Turner Hall, 4 pm. Info: Facebook.

Sat, Nov 12 & Dec 10

• Legion Made Rights, American Legion, New Ulm, 10 am-1 pm. Info: nuamericanlegion.com.

Sun, Nov 13

• Jazz Fall Showcase, Jussi Björling Recital Hall, Gustavus Adolphus College, 4:30 pm. Info: 507-933-7013.

• Fall Makers Market, 1700 3rd Ave, Mankato, 11 am-5 pm.

• P.E.O.’s Home for the Holidays Tour of Homes, Mankato, 11 am-4 pm. Info and tickets: peohomefortheholidays.eventbrite. com

Thurs, Nov 17

• Lifelong Learner Lunch—Fighting Invasive Species, Ney Nature Center, 28238 Nature Center Ln, Henderson, 12-1:30 pm. Info & registration: 507-357-8580 or info@neycenter.org.

Fri, Nov 18

• Philharmonic Orchestra &

Campus Band Fall Concert, Jussi Björling Recital Hall, Gustavus Adolphus College, 7:30 pm. Info: 507-933-7013.

• Christmas Candlelight Winetasting, Morgan Creek Vineyards, 23707 478th Ave, New Ulm, 6-9 pm. Info: 507-947-3547. Info: morgancreekvineyards.com/.

Fri-Sat, Nov 18-19

• Razzle Dazzle Celebration, Madelia. Info: visitmadelia. com/event/madelia-razzle-dazzle-celebration/.

Sat, Nov 19

• BeDazzled in the Park, Watona Park, Madelia, 5 pm. Info: visitmadelia.com/event/bedazzledin-the-park-3/.

• Comedian C. Willi Myles, Paradise Center for the Arts, 321 Central Ave N, Faribault, 7:30 pm. Info: 507-332-7372 or info@ paradisecenterforthearts.org

• Bluejay Blast, Starfire Event Center, Waseca, 9:30 am. Info: wasecabluejayblast@gmail. com

• South Central Beyond the Yellow Ribbon Chilifest, Morson Ario Strand Post 950, 1900 N Riverfront Dr, Mankato, 11 am-3 pm. Info: Facebook or keyc.com/ community/calendar/.

Thurs, Nov 24

• Community Thanksgiving Dinner, St. Mary’s Church, 417 S Minnesota St, New Ulm, 11 am-1:30 pm. Info: 507-766-5466, 507-354-3045, schultzabc@ hotmail.com or Facebook.

Thurs, Nov 24-Sun, Jan 1

• Holiday Lights in Motion, Sportsmen’s Park, Hwy 4N, Sleepy Eye, 5-10 pm. Info: 507794-4732 or sandy@sleepyeyeholidaylights.org.

Fri, Nov 25

• Parade of Lights, downtown, New Ulm, 6 pm. Info: 507-2334300 or chamber@newulm. com

• Brown County Museum Open House, New Ulm, 10 am-8 pm. Info: Facebook or browncountyhistorymn.org.

Fri-Sat, Nov 25-26

• Holly Days with Santa, Best Western, 2101 S Broadway St, New Ulm. 12-5 pm Fri, 10 am-4 pm Sat. Info: nucve.com/2022events.html, 612-454-9972 or newulmevents@gmail.com.

Fri, Nov. 26-Sat, Dec 31

• Kiwanis Holiday Lights, Sibley Park, 900 Mound Ave, Mankato. 5-9 pm Sun-Thurs, 5-10 pm FriSat. Info: kiwanisholidaylights. com.

Sat, Nov 26

• Biker Breakfast, Faribault Harley-Davidson, 2704 W Airport

Dr, Faribault, 9-11 am. Info: visitfaribault.com/calendar/.

• Hometown Holiday Craft Fair & Santa Day, American Legion, 715 N 3rd St, Nicollet, 9 am-3 pm. Info: Shay9813@msn.com or nicollet.org.

Sat, Dec 3, 10 & 17

• Christmas Tours, Dr. William W. Mayo House, Le Sueur. Info: neycenter.org/events-programs/ calendar/.

Sat-Sun, Nov 26-27

• Hutchinson Toy Show, McLeod Co Fairgrounds, Hutchinson. 9 am-4 pm Sat, 10 am-3 pm Sun. Info: 320-779-0242.

Sat-Sun, Nov 26-27

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

Sun, Nov 27

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

Thurs, Dec 1

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

• Lighted Holiday Parade, downtown, Owatonna, 6:30 pm. Info: sschultz@owatonna.org or 507451-7970.

Thurs & Sat, Dec 1 & 3, 8 & 10, 15 & 17, 22

• Model Railroad Club Open House, Roundhouse Inc, 307 Tiell Dr, St James. 7-9 pm Thurs, 1-5 Sat. Info: 507-375-3333.

Fri, Dec 2

• Ari-Dazzle Designer Purse Bingo, 310 W Main St, Arlington, 5 pm. Info: Arli-Dazzle Facebook.

Fri-Sat, Dec 2-3

• Christmas in the Village, Steele Co Hist Soc, 1700 Austin Rd, Owatonna. Info: 507-451-1420 or james.lundgren@steelehistorymuseum.org.

Fri-Sun, Dec 2-4

• A Christmas Carol, State Street Theater Co, 1 N State St, New Ulm. 7 pm Fri & Sat, 2 pm Sun. Info: sjuni@statestreetnewulm. org.

• Christmas in Christ Chapel, Gustavus Adolphus College, St. Peter. 7:30 pm Fri; 2:30 & 7:30 Sat, 2:30 pm Sun. Info & tickets: 507-933-7520 or gustavus.edu/ events/ccc/.

Fri-Sun, Dec 2-4 & Thurs-Sun, Dec 8-11

• A Christmas Carol 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 or info@ paradisecenterforthearts.org.

Sat, Dec 3

• Bells on Belgrade Children’s Free Christmas Celebration, lower North Mankato, 2-6 pm. Info: businessonbelgrademn. com/events/bells-on-belgrade.

• Trees & Traditions, Christ the King Lutheran Church, 1040 S Grade Rd SW, Hutchinson,. 9 am-2 pm. Info: 587- 484-2359 or ctk@hutchtel.net

• Arli-Dazzle, Arlington, 9 am-7 pm. Info: Info: Arli-Dazzle Facebook.

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

Sat-Sun, Dec 3-4

• Gun and Knife Show, Kato Ballroom, 200 Chestnut St, Mankato. 9 am-5 pm Sat, 9 am-3 pm Sun. Info: gunshowtrader. com/gun-shows/mankato-gunknife-show/.

• MLC Christmas Concert, Chapel of the Christ, Martin Luther College, New Ulm. 7:30 pm Sat, 4 pm Sun. Info: wels.net/ event/2022-martin-luther-college-christmas-concerts/.

Sun, Dec 4

• Sleepy Eye Craft & Vendor Show, Event Center, Sleepy Eye, 10 am-2 pm. Info: Facebook.

Tues, Dec 6

• Winds of Christmas, Christ Chapel, Gustavus Adolphus

College, St. Peter, 10 am. Info: gustavus.edu/calendar/gustavus-winds-of-christmas-4.

Sat, Dec 10

• Holiday Craft & Vendor Festival, City Center, Glencoe, 9 am-2 pm. Info: Facebook Enchanted Swap and Sell.

• Farmers Market Holiday Market & Main Street Christmas, Depot Marketplace, 25 Adams St SE Hutchinson, 11 am-4 pm. Info: 320-234-5652.

• Curling, Cookies & Cocoa, Heather Curling Club, Mapleton, 9 am-12 pm. Info & sign-up: Maple River Community Ed.

Sat-Sun, Dec 10 & 11

• St John’s Cookie Bake pick up, Searles. 1-7 pm Sat, 9 am-12 pm Sun. Pre-order by Nov 27. Info: 354-4234, 507-276-3274 or schmitt.ent@gmail.com

Sun, Dec 11

• Compassionate Friends Worldwide Candle Lighting, Redeemer Lutheran Church, 700 S Broadway, New Ulm 7-8 pm. Info: 507-359-2727 or 877969-0010.

Fri, Dec 16

• Lorie Line Christmas, State Street Theater Co, 1 N State St, New Ulm, 7 pm Info & tickets: generaloffice@statestreetnewulm.com or 952-474-1000.

• Mick Sterling Presents A Grand Ole Opry Christmas, Paradise Center for the Arts, 321 Central Ave N, Faribault, 7:30 pm. Info: visitfaribault.com/calendar/.

When considering the health impacts of domestic violence, we may be tempted to focus our attention on immediate, physically visible injuries. A blackened eye or a broken arm are, indeed, significant experiences. However, there are many health issues resulting from domestic violence that go much deeper than what the eye can see.

According to the World Health Organization (WHO), “... women with a history of abuse are more likely than other women to report a range of chronic health problems such as headaches, chronic pelvic pain, back pain, abdominal pain” and more. Extending far beyond other health-impacting factors such as genetics or self-care, the experience of abuse itself creates health issues. These long-lasting health impacts of abuse often significantly surpass the time spent in a relationship with the abuser.

Acute and Chronic Issues

Some of these health impacts are acute. They happen suddenly, tend to be overwhelming, and often require some form of crisis care or treatment. Often acute injuries are physical, and can heal within a set time frame of days or weeks. The break mends, scar tissue forms, or bruises fade.

Other injuries, however, are more chronic in nature. These are often physically unseen, and can slowly develop over weeks, months, and even years. If left untreated, chronic health problems tend to continue to worsen, taking an ever greater toll on the minds and bodies of those living with them.

Survivors of domestic violence are likely to experience both acute and chronic health problems. These health experiences may impact them during the abuse and for years afterwards. Additionally, the WHO notes that the more severe the abuse, the greater the negative health outcomes tend to be in any of the below categories.

Physical Health

Beyond acute physical injuries, domestic violence can cause other forms of chronic physical harm as well. According to the Journal of Women’s Health, victims of domestic violence have been shown to experience higher rates of:

• Chronic pain, including fibromyalgia and pain in the joints, back, and facial muscles

• Cardiovascular issues, such as hypertension

• Gastrointestinal problems, such as ulcers, appetite loss, and digestive maladies

• Neurological disorders, such as headaches, vision/hearing problems, memory loss, and traumatic brain injuries

Most sobering, the ultimate negative health outcome as a result of domestic violence can be death. As noted by Violence Free Minnesota, at least 26 Minnesotans were killed by intimate partner violence in the year 2021.

Mental Health

In addition to both acute and chronic forms of physical pain that can be caused by the perpetrators of domestic violence, there is also a great deal of mental harm inflicted on victims. Mental health issues related to domestic violence may include:

• Increased rates of depression and anxiety

• Post-Traumatic Stress Disorder

• Suicidality and self-harm

• Sleeping and eating disorders

• Alcohol and substance abuse issues connected to coping with trauma

Reproductive Health

Additionally, female victims of domestic violence tend to face challenges to their reproductive health that can impact them in both short- and long-term ways. Survivors may experience:

• Pregnancy complications, including stillbirth and miscarriage

• Unwanted or unplanned pregnancies

• Limited or restricted access to birth control

• Acute or chronic vaginal and pelvic pain or infections

• Increased rates of STDs, including HIV

The Costs of Domestic Violence

These health impacts take both a personal and an economic toll. In 2012, for example, 26% of women and 10% of men in the United States reported having experienced intimate partner violence. The American Journal of Preventive Medicine published a study based on those numbers, showing that the lifetime medical costs for those 43 million survivors would total 2.1 trillion dollars.

When considering the realities of obtaining quality health care, especially care designed to provide healing to injuries that are not readily observable, it becomes clear that the toll taken by domestic abuse goes far beyond an ER bill or a filled prescription.

Health costs can be calculated in dollars spent, as well as in time lost and energy drained. From using leave at work, counting down the minutes in a hospital waiting room, baring the soul in a counseling session, or dealing with side effects from medications, the impact goes on and on.

What Can You Do?

If you or someone you know has been impacted by domestic violence, awareness that those experiences can take an ongoing toll on your health is crucial. If possible, try to establish care with a primary physician who is aware of your history, and who can provide screenings for conditions such as hypertension or PTSD. You might also consider seeking out therapeutic support with a counselor who can support you in your journey towards healing.

HANNAH HASSLER Director of Advocacy CADA, Mankato

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Sat November 13, 2021

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Hosted by Circle Inn

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Hosted by Circle Inn

Live Music The Jeremy Poland Band

Live Music The Jeremy Poland Band Food by The Pelican food truck Silent Auction

Live Music The Jeremy Poland Band Food by The Pelican food truck Silent Auction

partnersforhousing.org

Food by The Pelican food truck Silent Auction

$775

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no ticket sales between Aug. 1 and Oct. 31 during United Way Unified Time

Deessign n keetss: $35

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Enjoy the food, music and free soft drinks all afternoon

Enjoy the food, music and free soft drinks all afternoon

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All proceeds from the event will benefit the clients of Partners for Housing, a 501(c)(3) non profit organization that supports people experiencing homelessness in our region.

All proceeds from the event will benefit the clients of Partners for Housing, a 501(c)(3) non profit organization that supports people experiencing homelessness in our region.

Thursday, November 3rd - 13th: Holiday Open House Events

Friday, November 25: Plaid Friday

Saturday, November 26: Small Business Saturday

Thursdays, December 1st, 8th, and 15th: Candlelight Shopping

Saturday, December 10th: Elfcapade

3rd annual

d l e l i g h t S h o p p i n g e v e n t . T h i s y e a r

w i l l i n c l u d e a t a s t e o f S t . P e t e r h i s t o r y

w i l l i n c l u d e a t a s t e o f S t P e t e r h i s t o r y

w i l l i n c l u d e a t a s t e o f S t P e t e r h i s t o r y

w i t h r e c i p e s a n d t a s t i n g s f r o m t h e p a s t .

w i t h r e c i p e s a n d t a s t i n g s f r o m t h e p a s t .

w i t h r e c i p e s a n d t a s t i n g s f r o m t h e p a s t

Downtown St. Peter Downtown St. Peter Downtown St. Peter 208161

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DECEMBER 8-9 7PM

DECEMBER 10-11 1PM & 5PM

Performances held at MSU TED PAUL THEATRE; tickets can be purchased ONLINE. Visit www.MankatoBallet.org for information.

Ticket prices are: $25 Adult and $15 child (12 and under) Children 2 and under are free, but must sit on a lap. Online ticketing fee applies. Tickets are non-refundable, but may be exchanged to a different day or time by contacting the Box Office directly.

This activity is made possible in part by a grant provided by the Prairie Lakes Regional Arts Council from the Minnesota Arts and Cultural Heritage Fund as appropriated by the Minnesota State Legislature with money from the vote of the people of Minnesota on November 4, 2008.

This activity is made possible by the voters of Minnesota through a Minnesota State Arts Board Community Arts Education Support grant, thanks to a legislative appropriation from the arts and cultural heritage fund.

NovemberMust

5. Detox Today

1. Parasol Octavia

Cellular Shades

Take your window coverings to the next level with Parasol Cellular Shades. Offering an additional inner cell that adds superior energy savings and enriched, true color even in harsh sunlight. Call Blinds & More today! Blinds & More Window Coverings 507.380.5019 blindsandmore.org

2. Plaid Midi Skirt

A must have fall skirt featuring a stunning chiffon overlay! This versatile midi skirt is lined with a knit underlayer for extra warmth and comfort. Pair with your favorite boots for warmth, or tennis shoes for a casual day out and about! Try it with the season's hottest trend, the satin button down, for an elegant look. Her Happy Place 217 S. Minnesota Avenue St. Peter, MN 507.931.0008 herhappyplaceshop.com

3. Ethically Made Gifts

Shop hundreds of unique gifts that are made by woman-owned small businesses from around the world this holiday season! Our customers love knowing that their purchases are supporting companies whose products are handmade, eco-friendy, and made in small batches!

401 N Riverfront Dr. baublesandbobbies.com

Our fire starters are made by the consumers we serve out of recycled toilet paper rolls stuffed with shredded paper and then dipped into melted candle wax. All materials are donated and the proceeds from sales stay in our programs. They are great for use in campfires, fireplaces, or bonfires!

2106 North Broadway enterprisenorthinc.com

A detox foot soak makes joint movement easier in the knees and elbows. It’s an alternative medicine option for people who suffer chronic lymphatic and bone pain. Detoxification also promotes weight loss, as it rids your body of crippling chemicals and raises your metabolism to higher levels. Body Concepts LLC

1615 N. Riverfront Dr. Mankato, MN 56001 507.381.5467 bodyconceptsmankato.com

6. Boozy Breakfast Candle

A delicious boozy scent with notes of apple, sweet maple and Bourbon. A fall favorite! All our candles are hand poured with 100% organic soy wax and high-quality fragrance and essential oils. Fort Road Studios 218 Judson Fort Rd. East Lake Crystal, MN fortroadstudios.com

7. Melange ONE

Mineral Paint

This amazing furniture paint by Melange ONE includes primer, paint and sealer all in ONE. Pick up your favorite color and shop our Melange paint accessories. Harbor Home & Gifts 213 S. Minnesota Ave. Saint Peter, MN

8. Healthy, Vibrant

Rejuvenated Skin

Skin Essentials offers DERMALINFUSION®, an advanced skinresurfacing treatment that simultaneously exfoliates, extracts & 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 & schedule a free consultation. Skin Essentials, Mankato Clinic 1400 Madison Ave. Suite 400A Madison East Center Mankato, MN 56001 507.625.6599 skinessentialsmankato.com

9. Olipop

A gut-healthy soda made with fiber, prebiotics, and botanicals that can actually support your health by nurturing a healthy gut microbiome and digestive system. Each can has only 2-5g of natural sugars and 9 grams of dietary fiber.

Hy-Vee

Mankato Hilltop

507.625.9070

Mankato Riverfront

507.625.1107 New Ulm

507.354.8255

St. Peter 507.519.1910 hy-vee.com

10. Chateau Ste

Michelle Riesling

Inviting and easy to drink with flavors of white peach, apricot, pear and zesty grapefruit. This is a classic Columbia Valley Riesling that is versatile, charming and fun to drink.

MGM Wine and Spirits

Mankato

201 Victory Dr. 507.625.2420

North Mankato

1755 Commerce Dr. 507.387.2634

St. Peter 100 N. Minnesota Ave. 507.934.8964 mgmwineandspirits.com

11. Arctix® Nylon

Snow Bibs

Stop in today and pickup

Arctix® Nylon Snow bibs for the entire family. Made with therma tech fabric and insulation, waterresistant, breathable, lightweight and warm. Sizes toddler to mens 6XL. C&S Supply

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

12. The Meatery Gift Card

13. Renewal by Andersen Windows: Professionally Installed by Schmidt Siding & Window

You can be confident in Renewal by Andersen® custom replacement windows, which are backed by one of the strongest transferable warranties in the industry. Soon you’ll be saying, “I love our new windows.” Schmidt Siding & Window expert crews install them all year round. Renewal by Andersen® windows are custom-made to fit within the exact space of an existing window. They are an easy, hassle-free way to enhance your home’s comfort and appearance without the major disruptions that often come with remodeling projects. Schmidt Siding & Window 901 N 5th St. Mankato, MN 56001 507.625.6412 schmidtmankato.com

14. Diamond Halo Ring

14K White Gold Diamond Halo Ring from the Eternal Flame Collection. Each ring includes flame cut Sapphires representing the hottest part of the flame. This hint of color not only enhances the design, but it also adds something blue on the wedding day. Patterson's Diamond Centers Mankato Hilltop 1031 Madison Ave Mankato, MN 507.625.1625

Downtown New Ulm 117 N. Minnesota St. New Ulm, MN 507.354.2613 pattersonsdiamondcenter.com

Take away the stress of gifting with The Meatery gift card. Feel good knowing your gift is one a Meathusiast will crave, most likely share once prepared, and supports hard working farmers. It's the gift that keeps on giving!

The Meatery

507.479.1367

1230 S Victory Dr. Mankato, MN themeaterymn.com

NovemberMust

15. Memory Bears

Save memories with Memory

Bears made from garments from past days or something saved from a loved one who has gone on ahead of us. Any fabric that is connected to your memories is well suited for a Memory bear. The wonderful part of turning that special garment into a bear is that you can have it out to display or just hold and cuddle it. Visit us online to learn more about our memory bears.

Pins and Needles Alterations

728 N. Riverfront Dr. Mankato, MN 507.625.5163 katobears.com

16. Custom Pillows

Give a custom gift that is creative, beautiful & most importantlycomfortable. Made in the U.S. and machine washable! Place your order 30 days prior to your event. Only $40. Inspired 119 N Minnesota St. New Ulm, MN 507.233.4350 inspirednewulm.com

17. A-Team Duo by skinbetter® science

A dynamic, award-winning skincare duo that will defend against free radicals and rejuvenate the look of skin! The perfect combination of AHA, retinoid and antioxidants to get you started with your medical grade skin care!

Simply Skin Medspa

317 N Minnesota St. New Ulm, MN 507.766.6079 simplyskinmn.com

18. EltaMD Barrier

Renewal Complex

Clinically indicated to help restore moisture to the outer skin layer which improves a dry and altered skin barrier within 24 hours. Minimize the appearance of fine lines and wrinkles, strengthen the skin barrier, and improve cell turnover.

Southern Minnesota Skin Solutions

507.399.2099

1235 HWY 15 S

19. Morgan Creek Vineyards’ Marketplace

Visti us for award winning wines, paired with the fleeting seasons of nature, featuring local artists. A gift of seasonal elegance - Saint Wenceslaus Holiday Wine and nature’s artistry, celebrating our State Gemstone -the Lake Superior Agate. Morgan Creek Vineyards & Winery 23707 478th Ave New Ulm, MN 507.947.3547 morgancreekvineyards.com

20. Chamber Dollars

The perfect gift for friends and family! Chamber Dollars keeps money local, while still offering flexibility as they can be redeemed at 300+ businesses in New Ulm! Available in quantities of $5, $10, $20, and $25.

New Ulm Chamber of Commerce

1 N Minnesota St. New Ulm, MN 507.233.4300 newulm.com

21. Diamond Tennis Bracelet

The diamond tennis bracelet is making a comeback in a big way!! Many styles and sizes available at Julee's Jewelry in downtown Mankato and St. Peter. Julee's Jewelry Downtown Mankato 507.388.8878

Downtown St. Peter 507.934.3344

juleesjewelry.com

’Tis the Season FOR SHOPPING

SHOP FOR FRIENDS, FAMILY AND HOME DECOR

Our store has something for everyone on your list. New items always arriving. Check out the newly finished furniture pieces on display, available for purchase.

DIAMOND DIAMOND

DEBUT DEBUT

JOIN US AS WE INTRODUCE OUR NEW DIAMOND LINE

JOIN US AS WE INTRODUCE OUR NEW DIAMOND LINE

NATURAL MINED DIAMONDS NATURAL MINED DIAMONDS

BLOCKCHAIN TECHNOLOGY - NFT - TO WALLET

BLOCKCHAIN TECHNOLOGY - NFT - TO WALLET

AI TECHNOLOGY - COMPUTER GRADING

AI TECHNOLOGY - COMPUTER GRADING

ETHICAL SOURCING WITH DIAMOND JOURNEY

ETHICAL SOURCING WITH DIAMOND JOURNEY

TABLE INSCRIPTION FOR ADDED SECURITY

TABLE INSCRIPTION FOR ADDED SECURITY

NO BMG -BROWN, MILKY, GREEN HUES ACCEPTED

NO BMG -BROWN, MILKY, GREEN HUES ACCEPTED

UNDENIABLY THE MOST BEAUTIFUL DIAMONDS

UNDENIABLY THE MOST BEAUTIFUL DIAMONDS

PRIZES TREATS SWAG BAGS DEEP DISCOUNTS

PRIZES TREATS SWAG BAGS DEEP DISCOUNTS

“I am not going to sit here and watch the world go by.”

-Deanna Enright Mankato, MN

Deanna was just managing knee pain with cortisone shots until she returned from a trip to Vietnam & Cambodia. She consulted her doctor, Jesse Botker, and scheduled a double knee replacement. Now Deanna can go back to traveling without worry!

“It’s been wonderful! I can stand for hours and I am not in pain. I can walk and I am not in pain.”

See Deanna’s full story at www.rehc.org/news

Learn more at OrthoEdgeMN.com

JOINT REPLACEMENT SURGERY IMPORTANT CHOICE, EASY DECISION

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

• Hip & Knee Replacement

• Shoulder Surgery

• Spine Surgery

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

DR. JESSE BOTKER