River Valley Woman November 2023 by Luxe Quarterlies

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sounding word than merry? That’s our mission in this issue with a nod to our slogan— GO eat, DO have a drink, BE merry, CONNECT with friends and family! So let’s start our merry journey with happy hour. Our cover feature, one of five known female distillers in the state, Sarah Lee, shows her spirit in more ways than one. This spunky, connoisseur of craft libations left her home in the Duluth area of over 20 years to come to New Ulm and offer her expertise to the up and coming Black Frost Distillery. That’s how much she believed in its owners’ vision. And apparently, how much they believed in her. Here’s lookin’ at you! Connecting with family is something Dulce Guerra knows a thing or two about. This young owner of Órale Authentic Mexican Tacos relies on her husband to serve, her dad for his construction smarts, and especially her mother, Maria, who is the head cook. Everything is homemade, right down to the tortillas. Brothers and nieces round out the generational efforts. The word Órale is Mexican Spanish slang for an exclamation meaning approval such as “Let’s do it!” And so they did. Food and family go together, especially around holiday time. But we don’t always agree about what makes good eats, or what triggers our gag reflex. Case in point, one of my sisters thinks the combination of Hostess snowballs and Coke are a match made in culinary heaven. The very thought of which makes my teeth spontaneously disintegrate. Whereas when I shared with her my discovery of the joys of ground chicken, her reaction was something akin to my saying I was serving up pulverized woodchuck. However, after recovering from her initial reaction,

RIVER VALLEY WOMAN | november • 2023

she did follow up with a sisterly admission that she supposed “it could be good… probably.” I know what I am serving her for Thanksgiving this year. Baker Jessica Freitag lives a lush life. Creating special occasion cakes with her mom as a kid, and her interest in a food career had Jessica ditching her plans for a nursing degree, and instead took her sweet tooth to culinary school. After spending time in the restaurant industry and eventually outgrowing her home cottage wedding cake business, opening the successful Lush Cakes, with locations in Waseca and now Mankato, are her just desserts. I know most people love sweet treats, but with only a few exceptions, I am not one of them. In fact if I were privy to national secrets and someone wanted to force them out of me all they’d have to do is threaten me with fudge, and I’d sing like a canary. Meats, cheese and wine, however, that I can get behind, or in front of. Analise Roth tells us how to assemble charcuterie boards that dreams are made of, laden with neat meats with even neater names such as capocollo and mortadella on our EATS page. She urges us to be creative with themes and food selections for our holiday boards. Hold the fudge, please. And this month’s Applause features the most impressive Paula Marti, co-owner and general manager of Morgan Creek Vineyards & Winery which celebrates its 25th anniversary this year. Paula has had a longtime relationship with cooking, food science, sustainability and the food and wine alchemy. Toast! No matter how you slice it, whether meats, cheeses, or fancy confections, and what you chase it with including spirits, wine or even Coke, I’m pretty sure it could be good. But, it will most definitely be merry.

Contents NOV | 2023

6 12 26 40

4 LATHER, RINSE, REPEAT

20 APPLAUSE!

32 LOWER CHOLESTEROL

42 GARDEN GAL

Editor’s Column

Paula Marti

Mayo Clinic

Laura Schwarz

6 SARAH LEE

24 SWEET TEMPTATIONS

34 GO. BE. DO. CONNECT.

50 MUST HAVES

Black Frost Distilling

Samantha Wendt

38 TROUBLE GETTING

52 READER POLL

12 JESSICA FREITAG

26 EATS

Lush Cakes

Analise Roth

16 DULCE GUERRA

30 SYMPATHY VS. EMPATHY

Órale Authentic Mexican Tacos

Kristen Walters CADA

PREGNANT?

Mankato Clinic

40 TRAVELING WITH PETS MN Valley Pet Hospital

Best Holiday Entertaining Tips

54 BENEFITS OF MINDFULNESS

Bridge to Growth Wellness

Publisher: LUXE Quarterlies, PO Box 504, St. Clair, MN 56080 luxequarterlies.com Managing Editor: Eileen Madsen, 507.354.6158, emadsenrivervalleywoman@gmail.com. Please send editorial inquires here. Sales Manager: Natasha Weis, 507.227.2545, weisnatasha@gmail.com Sales Team: Roxanne Birr, LuAnn Marti Magazine & Ad Design: Exposure Creative Cover Photographer: Carl Mahoney, Studio Mahoney, studiomahoney.com River Valley Woman is published monthly and distributed free in the Minnesota River Valley area. The content used in this magazine is copyright 2023 River Valley Woman and may not be reprinted in part or in whole without written consent by the publisher. All articles and editorial material represent the opinions of the respective authors. The publisher reserves the right to edit, reject, or position any advertising. In the event of any error, River Valley Woman will rerun the incorrect part of the ad or cancel charges on the incorrect portion.

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By BROOKE WOHLRABE PHOTOS BY CARL MAHONEY

Although Sarah Lee unexpectedly found herself in the world of craft spirits, she has certainly made a name for herself there. She’s currently the head distiller at Black Frost Distilling, a fairly new distillery located in New Ulm. Originally from lower Michigan, Sarah had been living along Lake Superior for about 25 years, and most recently in Duluth for the past two decades. There she worked as a distiller at Vikre Distillery. “I was there for about seven years and left to come here,” Lee said. She explained that she befriended Black Frost Distilling’s cofounder, Jace Marti, about a decade ago after the two had met through the industry. “I had followed his career and I was so excited for this endeavor for him, and had been asking him about the kind of people he was looking for. I was out in the world looking for distillers for him,” Lee recalled. At the time she wasn’t asking for herself, but was genuinely trying to help. Then, there came a time when Lee realized that maybe the questions she asked were for her. She ran the idea past Marti and after they discussed it more, Lee was offered the job. “Three weeks later I was here,” she said. She picked up and moved her life from Duluth to New Ulm soon after the distillery opened in August 2022. She left behind her spouse and dogs, who she puts in roughly 500 miles each weekend visiting. “This is how much I believed in Jace and Nate’s (Gieseke, co-

founder) vision, that I left behind everything I knew for the past two decades,” Lee said. The barley used is from Nate’s sixth generation family farm. Other grains, such as rye and wheat, are sourced locally. The mashing and brewing are done by Jace, a sixth generation brew master, while Nate does a lot of work off-site on the back end. As the head distiller, Sarah creates unique spirits at Black Frost Distilling. They include two rums, a collection of whiskies (single malt, rye, wheat, bourbon), and gin. Sarah helps develop all of the modifiers and some of the liqueurs, as well as works with the bartenders on coming up with some of the cocktails. “It’s a broad job,” she said. In creating a spirit, Sarah said she takes a “wash,” or distiller’s beer, which is like a porridge made with water, yeast, and grain. She runs it through the still, which puts heat through it and collects the desirable alcohols. When making gin, for example, Lee will play around with botanicals such as juniper berries, coriander seeds, pink peppercorns, and citrus peels. “Adjusting those in the gin makes a very different outcome each time,” she said. Lee also forages her own ingredients which she uses in her creation of spirits at Black Frost. 

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Favorite cocktail: “Who’s making it, someone else or myself? My favorite cocktail to have someone else make for me is probably a Negroni. My favorite to make myself is a gin and soda. St. George is still always my favorite national brand of gin.”

Hobbies outside of work: “I like hiking with my dogs, mushing with my friends up north, and I love playing with my plants. I had a large vegetable garden.”

What would you do if you weren’t a distiller: “I worked in non-profits for a long time so I would maybe do something in the non-profit sector in community gardening or managing a farmers’ market.”

Fun fact: “I love to clown. Huge shoes, balloon animals, juggling, red nose.”

I went to a wine bar and they served gin flights with all sorts of extras and I fell in love with this brand of gin called St. George. I got really interested in how all of those flavors came to be in one product.

As far as I know, there are only five women head distillers in the state and one is an owner. But for people who don’t own their own distillery, there are four of us.

With this job, I really like taking someone else’s ideas and concept and turning it into reality, making it come to fruition.

 “I took many five gallon buckets of lilacs I found in Duluth and have created flavors with them,” she said. She steeps them in alcohol with sugar to make a liqueur or simple syrup. Other botanicals she’s worked with include sumac, and next fall she’d like to forage mulberries. “In the future we’ll do more of it and will be more cognizant of what’s in season. It all plays into the terroir (French term used to describe the complete natural environment in which wine is produced, including factors such as soil, climate and topography) we’re looking for,” Lee said. Sarah explained that she first got interested in the industry after she became a “gin-curious” person. “I went to a wine bar and they served gin flights with all sorts of extras and I fell in love with this brand of gin called St. George. I got really interested in how all of those flavors came to be in one product,” Lee explained. Not long after that, she left her job in craft beer after she was invited to work at Vikre by the head bartender. “I had never been a mixologist— cocktail shaking, fancy bartender. I was working in a brew pub where if people wanted a cocktail it was usually a whiskey Coke,” Sarah explained. Initially working in a bar where everything was thoughtfully curated was overwhelming. However, she persisted, and a few months later the production manager approached her and commented on her curiosity and interest and asked her to join the production team. “I started helping her out the following week,” Sarah said. Much of Lee’s professional career has been about her becoming interested in something and taking a chance on it. So far, it’s worked out for her, but not without her putting in the work. “When I first got into this, a lot of schooling wasn’t readily available,” she explained. In the eight years that she’s been in the industry, she’s done reading and research on her own to perfect her craft. In a field mostly dominated by men, Sarah has held her own. She mainly sees the disparities between the number of men and women while at conferences, which she attends annually.

“As far as I know, there are only five women head distillers in the state and one is an owner. But for people who don’t own their own distillery, there are four of us,” Lee said. Speaking as to why she believes there are so few women, Sarah said she doesn’t think they were welcomed in the industry for a long time, similar to craft beer and, in the past, those in the wine world. “But I think now the industry is becoming more welcoming and more open to not having things just be the way they’ve always been,” she said. Black Frost Distilling was once the home of New Ulm Wholesale Inc. before the building was transformed into a distillery with ample seating, sleek furniture, modern light fixtures, and exposed brick walls. Initially people were a little reticent to visit the distillery because it was something so different and may have been perceived as “too fancy,” Lee believes. “But with the opening of some other businesses in the community, like Sweethaven Tonics and now with Rush open, it’s given people more opportunities of what cocktail culture can look like, and what a non-brew pub space might look like, because people are very familiar with brewery spaces—and this is a little different,” Lee said. Sarah pointed out there are more ingredients, and often unique ingredients, in craft cocktails, as opposed to craft beer or wine. “It’s a collection of ingredients coming together right in front of you versus a collection of ingredients on the front end,” she said. However, she believes that craft spirits are continuing to be an emerging industry and that more craft spaces are opening up. All of Black Frost Distilling’s spirits are packaged on site and sold at the distillery now. Lee said they’re currently working with different distributors to get their product out to not just the surrounding community, but to the majority of the state. In the meantime, Sarah will continue to do what she does best, take a concept of flavors and make it into a reality. “With this job, I really like taking someone else’s ideas and concept and turning it into reality, making it come to fruition,” she said. RVW RIVER VALLEY WOMAN | november • 2023

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Jessica Freitag By CHRISTINE NESSLER

When you walk into Lush Cakes you are immediately awed by the beautiful display of cakes and gourmet treats. Professional baker and owner, Jessica Freitag, has spent the past four years growing a successful bakery and catering business in Waseca. She recently opened a second location in Mankato, extending her reach for quality baked goods and custom catering, and specialty cakes for events throughout Southern Minnesota.

told her about a culinary school in the Twin Cities. Freitag was planning to sign up for nursing school before the chance conversation that changed her trajectory. “It just clicked in my brain,” said Freitag. “That was so exciting and interesting and I had never even thought of it before.”

“We always had dessert growing up,” said Freitag. “My parents have a sweet tooth, too, I guess.”

Two months later, Freitag was beginning her career in the food industry at Le Cordon Bleu Culinary Institute. After culinary school, Freitag held different positions in the restaurant, food service and hospitality industry, but ultimately landed on professional baking. She started her career in the Twin Cities but came home to southern Minnesota, and spent ten years as a professional baker for various restaurants in Mankato. Overall, her professional baking career has spanned twenty years.

After her mother took a cake decorating class in Waldorf, Minnesota, she began baking special birthday cakes for their family birthdays. Even though Freitag remembers being impressed by those cakes, she hadn’t considered baking as a career until a high school acquaintance

When Minnesota passed the Cottage Law, allowing people to bake and sell legally out of their own homes, Freitag was intrigued. Her life as a business owner began by getting her cottage food producer license and selling wedding cakes from her home.

Freitag didn’t always dream of being a professional baker, in fact, she didn’t know it was an option. She grew up in rural southern Minnesota on a farm between Mankato and Waseca. Her first exposure to baking was in her parents’ kitchen.

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“Within the first year I was already at max of what I was allowed to make at my house,” said Freitag. At that point, she began to look for commercial space. Even though she didn’t realize it at the time, she was going to be able to transfer not only her years of experience as a professional baker, but also her experience in food service, the restaurant business and hospitality to her new catering business and bakery, Lush Cakes. It’s been four years since she opened Lush Cakes in Waseca. What started out as just cakes has grown into so much more. Freitag had experience making a variety of desserts and knew what people liked and what sold, so that’s where the menu started. She also supported out-of-the-box thinking, allowing space for the creativity and input from her team. “The cooks and bakers I have here are always looking for new things to try,” said Freitag. “So we are constantly adding to the menu.” Since nothing goes better with pastries than coffee, Freitag knew they needed to have really good coffee for their guests, but it was important to her to use a Minnesota producer of roasted coffee. They found Dogwood Coffee Company out of Minneapolis. “It’s the best coffee I have ever had,” said Freitag. Lush Cakes didn’t stop at coffee and desserts. Soon they were offering breakfast and lunch items as well. As success grew in the Waseca area, Freitag began to think about expansion. Opening the second location in Mankato was a logical next step. Having worked in Mankato for years, she felt connected to the community. She also had the support of her family and the confidence in her Waseca team to manage while she was away getting a second location up and running. Once she found the ideal location on Riverfront Drive in Mankato, she made the leap and landed on a opening date of September 27, 2023. Freitag continues to listen to the wants and needs of her customers. In the Mankato location they are offering grab-and-go options, such as sandwiches and salads, so people can pick up their lunch when they come in for morning coffee and treats. Lush Cakes will also be adding the convenience of ordering online so a customer’s coffee or food items are ready for pick-up when they get there. The Waseca location even has a drive through window for added convenience. In addition to the two store fronts, Lush Cakes offers catering services. With the goal of transparency, the Lush Cakes website lists all the flavor options and pricing for menu items to help to streamline the communication between Freitag and her catering customers. Pre-made bakery items can be boxed up for any last minute events, but custom catering services require more time and planning. Freitag asks for at least two weeks' notice for custom catering. Lush Cakes caters for various events from staff lunches to weddings to big events such as the Greater Mankato Area United Way Fire and Ice Ball, which has approximately 600 attendees each year. For an event as large as Fire and Ice, which required 2,000 desserts, the more notice, the better. For large events, timing is everything. “There are some things we can get done early, but most of it is done at the very end,” said Freitag. “As far as the finished desserts, there is a lot of it on that last day that we have to pull together.” Between all her staff, a large event can mean working on preparation from 3 a.m. to 10 p.m. each day of the final week. Freitag consults with catering clients to get a feel of what they are looking for with their events. She encourages them to try new flavors and have fun with dessert. She is also no stranger to working with a theme and enjoys the wow factor of setting up a beautiful display for the events she caters. This year’s theme for Fire and Ice is a Night at the Disco, so you’re sure to see some flashy desserts from Lush Cakes. With all the demands of the two storefronts and the catering services, Freitag still likes to keep her hands in the task of baking. She is partial to frosting specialty and wedding cakes, giving them that Lush Cakes flare. “The ones that scream Lush Cakes are my favorite to do,” said Freitag. According to Freitag, Lush Cakes are bigger and taller than many cakes. They typically are bright and colorful with some kind of gold or sparkling edible decor. Oftentimes they will include an embellishment of macarons. “They are just over the top and fabulous.” 

One of the most unique cakes by Lush Cakes was for a Pepsi retirement party.

 Aside from the art and flair of Lush Cakes catering, Freitag enjoys making the breakfast pastries, a task that starts at 3 a.m. each day. For her, it’s the peace and quiet of the early morning and the challenge of making items from scratch. Perhaps another part of the appeal is that her mother still comes in and makes all the cinnamon and caramel rolls with her most days. When she is not in the kitchen, her staff can manage without her. Most of Freitag’s staff are professional bakers and all have completed a rigorous Lush Cakes training process. According to Freitag, it is important to have quality and consistency with all their food from macarons to lunch items to custom cakes. “Because everything is made from scratch, we’re teaching them everything from start to finish,” said Freitag. “And our way of doing it too.” It goes without saying, her team can handle the intricacies of baking, something that requires knowledge, experience and a little bit of meteorology, especially when it comes to macarons. Freitag says macarons can be rather particular about their environment. “It comes down to temperature. It comes down to humidity,” said Freitag. “There are so many things to consider.” Her macarons have even shown a preference when it comes to location, having an affinity for the Mankato Lush Cakes kitchen.

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“Same ingredients, same procedure,” said Freitag. “Why are they turning out exceptionally well there?” All of the items in the cases at Lush Cakes look exceptional, like pieces of edible art. Displays of their cakes and desserts at catered events are also artfully done. Freitag strives for perfection in quality and display, setting up the display being most satisfying to her. “When the bride and groom come and look at what they’ve ordered, it's a beautiful spread of their beautiful cake and all their desserts,” said Freitag. “That’s my favorite part.” The addition of a second location in Mankato and the extended reach of catering services, grab-and-go menu items, and online ordering are just icing on the cake of an already successful baking career for Freitag and her team at Lush Cakes. RVW

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By RUTH KLOSSNER Two words best describe the Órale restaurant in New Ulm— authentic and family.

Every bit of that motivation was necessary when Órale opened September 12, 2020, during the heart of Covid 19.

The first is part of the business’ full name—Órale Authentic Mexican Tacos—and is emphasized in its menu.

“We had a month of curbside and takeout. We were open a few weeks, then were restricted by Covid. It was a tough opening, but people were supportive,” Dulce explained.

The second is equally important and is evident in every aspect of the business. Órale may be owned by Dulce Guerra, but its daily operation depends on family input and expertise.

Relying on past experience—both Dulce and Juan had worked at Plaza Garibaldi, and Maria had managed another Mexican restaurant years earlier on New Ulm—the family forged ahead with the idea of “Let’s just do it.”

“We’re family-based,” Dulce noted. “A lot of us have expertise in different areas. My mom, Maria Linan, is the ‘queen of the recipes.’ My husband Juan is a server. I went to college for business management.”

With Maria the queen of the kitchen, family members put their heads together to come up with ideas.

Add in the fact that Dulce’s dad, Alejandro Guerra, has a construction background, making it easier for the restaurant to open three years ago.

“She’s the one that says ‘yes’ or ‘no’ to something we suggest,” Dulce said. “Everything she cooks is good.”

“Dad put a lot of work into getting this ready,” Dulce said. “He’s the brain of that part.” She added, “The fact that we’re all family is our motivation. We’ve always been very family-focused people. I have others beside me or behind me. That’s the reason to push as hard as we do. We have family. I have my mom, my dad, I have more motivation.”

Maria is known for both

Owner Dulce Guera describes herself as the “back end” manager at Órale Authentic Mexican Tacos in New Ulm. “I manage up front—the servers, the administration. Mom is the main manger in the kitchen.” When not greeting customers, Dulce might be found dealing with the business end of things on her laptop.

An online search produces many definitions and uses, among them… Órale is a common interjection in Mexican Spanish slang. ... It is also commonly used in the United States as an exclamation expressing approval or encouragement. This exclamation basically means “right on!” or in some situations is used as a message of approval like “let's do it!” Just as Dulce noted, it’s an exciting word—and really fits the family’s goal of “Let’s do it!”

Rice is one of Maria’s specialties—and one of her favorites—to make and serve.

her homemade tortillas and her rice. She makes the tortillas daily—everything with flour tortillas is made in her kitchen. “At first she rolled them out herself. Now she uses a tortilla press, but the recipe is still hers. She treats those tortillas like her babies—I tell her that often, that those tortillas are her babies,” Dulce said. “People also like her rice and a lot of people love her salsa. They buy it in bulk from her recipe,” Dulce said. “Rice is her favorite thing to cook—and the tortillas,” Dulce said. “She likes to create new plates and always has new ideas. She loves being in the kitchen.” Including family, Órale has seven employees. They include Dulce’s brothers, Alex, Jr., and Enrique, who both help parttime. Dulce has also started training her nieces, as they’re getting into their teenage years. “I like seeing them at the point where they’re carrying on,” she said. Órale is different than other Mexican restaurants in that it is authentic. It’s not as Mexican-American as other restaurants, but focuses more on where the family came from—Reynosa, right across the border from McAllen, Texas. “We brought our recipes from there. That makes us more unique,” Dulce said. In naming the business, Dulce wanted something “with excitement.” (See sidebar) As she looks to the future, there are things the family would like to add—a bigger patio and a drive-thru—but is taking it day by day with the staff it has. “We’re focusing on making this 110 percent before we think about doing anything else,” she said. “I truly want people to know that we don’t do this just as a job. Every dish we serve is because we like to do it. We think about our customers as far as making decisions. We’ve made a lot of friends because of the restaurant. We like what we do and we want to show people that.” RVW

Mom and daughter, Maria Linan and Dulce Guerra, each handle their specialty at Órale. Maria is the queen of the kitchen and Maria handles the business end of things.

Dulce’s family has lived in Sleepy Eye about 20 years. They came here from Reynosa because Maria’s family was already here. “I was six or seven when we came, so I definitely grew up here. I graduated from Sleepy Eye High School, then went to college at South Central in North Mankato, studying business management,” Dulce said. “I worked in human resources at Christensen Farms, then this opportunity came up.” Maria comes from a family of 12. Being about in the middle, she helped take care of the younger children—and got her start in the kitchen then. Dulce’s grandparents also live in Sleepy Eye. Dulce’s husband, Juan, came from Michoacan—on the other side of Mexico. “His taste in food is a little different than ours. He has us try things and we have him try things. Some things we like, some we don’t,” Dulce said with a laugh. Juan and Dulce have two sons, Emmanuel, age four, and Angel, two. They try to take turns working so one of them can be with the boys when they’re not in daycare. “Any time we have, we like to be with them,” Dulce said. “We make it work. It’s wild but we get used to doing it.” RIVER VALLEY WOMAN | november • 2023 17

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PAULA MARTI

MORGAN CREEK WINERY CELEBRATES 25 YEARS

Paula St. John Marti is co-owner and general manager of Morgan Creek Vineyards and serves as executive chef for the winery's cafe. Although her education and career experience is in classical music and corporate communications, Paula has always been drawn to cooking, particularly plant-based cuisine. In 1970 she immersed herself in a year-long study-series in macrobiotic cooking and practice in Vancouver, British Columbia. Paula also studied in Minneapolis with macrobiotic practitioner and chef Mary Wynne of the Boston-based East-West Institute for Macrobiotics. Paula enjoys applying macrobiotic concepts to the winery’s general operations and menu, focusing always on acid and alkaline balance. Wine and food pairing experiences at the winery are perfect opportunities to connect food and wine alchemy with a sustainable and local organic food menu. Paula also coordinates the development of wine label branding and Morgan Creek Vineyards event marketing. For three years she produced and hosted a winery related morning radio show Morning Toast! with Radio Mankato. And, on a monthly basis, she developed, Taste of Place, a radio series of interviews with regional organic food growers, chefs, and local food producers. This year Morgan Creek Vineyards celebrates their 25th anniversary. “Our goal was always to bring our personal skill and experience into relationship with a productive agricultural project, committed to land management, and the family tradition of fermentation,” said Marti. By serendipity, according to Marti, in 1991, they came across a perfect opportunity to purchase a 10 acre, undeveloped farm site, in Cambria Township on the Morgan Creek. A colleague, who had lived in Austria for a year, suggested developing a vineyard on the northern slope of the property, as he had witnessed many small vineyards growing along the river valleys—and the research began. Don Gordon, author of “Growing Fruit in the Midwest,” and a Mankato State University biology professor guided Paula and her husband Georg toward active participation in the Minnesota Grape Growers Association. MGGA had a small membership and limited access to wine grapes that would grow successfully in Minnesota. “My husband Georg became a board member of the organization, and I accepted the editing position of the MGGA Annual Report which also included the only published documentation of the University of Minnesota fledgling (but hopeful) grape breeding program,” said Marti. “By becoming deeply involved in the university program we were able to learn as much as possible before diving into this new adventure. After several years of

20 RIVER VALLEY WOMAN | november • 2023

study and hard work establishing the vineyard they were up and running in 1999.” The pair had a 5-year business plan boasting Minnesota’s only ecofriendly, underground earth shelter, for a perfectly climate controlled fermentation environment for production. By 2001 they had accomplished that plan and began to establish a rhythm of seasonality for visitors to experience what a small farm winery was all about. Morgan Creek Vineyards was the first winery in Southern Minnesota. There were a lot of questions and interest in this new unproven crop for Minnesota. “We encouraged visitors through weekend tours, and created an outreach seasonal calendar of events honoring the cycle of the seasons that influence our well- being in body, mind, and spirit,” said Marti. “Thanks to so many supportive organizations, loyal customers and visitors from across the country, interest grew in cold hardy grape growing, and it continues today. The French say it takes 100 years to establish a viable grape and productive growing program. At this point Minnesota is barely half-way there.” In 2008 they struck out on a new adventure after discovering the North American Biodynamic Association (BD) through Paul's communication network with Audry Arner, former executive director of the Minnesota Land Stewardship Project. Georg and Paula discovered there were grape growers around the world striving to work with sustainable processes to make wine successfully using only organic principles. By 2010 they had already met growers, winery owners, and an exciting membership of national members of the BD association. They have met and had the privilege to study and work with producers from Europe, Central America, Brazil, and all around the US. In addition to this challenging new direction, for over 25 years Marti says they have strengthened their seasonal gatherings to create an environment of support for local producers, artists, chefs, musicians, brewers, and vintners. A collaboration of sorts with local, regional, national, and international producers and mentors who all are working toward similar goals in their business and personal lives.

AWARDS

In 2010 Morgan Creek Vineyards was honored with the Edible Twin Cities Local Food Hero for Best Artisan Beverage. They were nominated by Renewing the Countryside leadership for their transition to organic processes in growing and winemaking, and a commitment to collaborate, as a retail business, with local organic producers, and vendors in our region. Greater Mankato Growth - Visit Mankato recognized Morgan Creek Vineyards as an industry leader in the region and was awarded the Hospitality Award for the achievement of public tasting room, wine and food cooking series with Chef Kim Ernest, and their outreach through our seasonal calendar of events. 

Your Friends In The Business Family Owned and Operated for over 25 years

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 Other awards include: • Minnesota Green Route Destination for observing the precepts of “green” business management in all areas of process and production. • Innovative Farm Family of the Year by the University of Minnesota, presented by the Governor of Minnesota. • Mid-America Wine Competition • Minnesota Cold Climate Competition • San Francisco Wines Women Want Competition

IN PAULA’S OWN WORDS

• Minnesota State Fair Their wines were also chosen to serve at the San Francisco Slow Food Gathering after winning a silver and gold medal for their Zeitgeist and Sweet Bliss wines at the annual San Francisco International Wine Competition. RVW

How do you get through the busy times? Chaos is everywhere! It’s exciting, it’s challenging, it’s possibly disastrous. All new ideas happen at the periphery. I believe busy times call me to be more focused, observe more, and understand my goals more precisely. I draw upon two deep grooves in my consciousness—music, and cooking. Classical music is essential. It evokes calm focus when working within a blur of activity. It keeps rhythm that moves with my heart beat, and then I can breathe. Cooking brings centering. I don’t have to think, I just do. There is a wonderful syncope between these two activities that keeps me up and never lets me down.

What do you enjoy most about being general manager? I love seeing the bigger picture. The struggle is in the details but, the beauty of seeing, imagining the long range goal, and the end result —striving for the best outcome of every day. Only the general manager sees all the details come together in any project that’s undertaken. When everything falls into place, there is beauty in this collaboration of committed individuals who work together to express the best of themselves at the service of others.

What do you find most challenging about your job? I find that one of the most challenging areas of small rural businesses is the overall effect of technology. I am not a troglodyte but, I see the fragility of the increasing speed of technology that extends beyond its ability to be a stable resource. Communications and Artificial Intelligence moves our ability to solve problems beyond our reach when we can only speak with chat bots and electronic messengers. The rural community struggles with this reality more than the cities due to lack of stable internet services. It’s a challenge and not one that can be easily resolved at local levels.

How does a person know what wines go with what foods? The answer to this is simple: you are the expert! What you like instinctively is what you will enjoy for wine with a meal. You can teach what your preferences are by learning to taste and stretch your experiences with sweet, sour, salty, pungent, and bitter. Your tongue is only one element to observe when you eat your meal and enjoy a wine that works to enhance your enjoyment of both. The other element is your nose. And, they say “your nose knows!” Our tongue only senses five to six elements, but, your nose can recognize thousands of aromas. These aromas evoke instant memories from childhood to adulthood. We practice the art of observing these aromas when you work with wine. You may remember your best date night by its aromas, and tastes of food and wine—the senses of relationship. Yes, food and wine are a relationship, much like cookies and milk! After 18 years of conducting Annual Wine Maker’s Dinners, partnered with a professional chef, you learn an awesome amount of lessons. Particular food and wine pairings that stimulate your senses can create alchemical magic, and an unforgettable moment. The key to this experience is basic chemistry—the dynamics of acid and alkaline.

What is your favorite wine and food paring? My favorite wine pairing is Gewürztraminer with a roasted pork tenderloin dinner. Delicate lychee nut fruit aromas waft over the soft sting of black pepper, combining with the light sweetness of perfectly roasted pork tenderloin as an elegant companion, and an exceptionally satisfying match.

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We live in a go-go-go world, and sugar has become a big part of our lives. It’s important to understand its effects on health at any age. As we come into the season where sugar is most abundant, let's explore its impact and how to balance our intake.

Effects on Children

1. Dental Health. For children, excessive sugar consumption is linked to cavities and tooth decay. Bacteria in the mouth feed on sugar, producing acids that erode tooth enamel. 2. Behavioral Issues. Some studies suggest a potential link between high sugar intake and hyperactivity in children. While the evidence is not conclusive, it's worth considering the impact of sugar on behavior. 3. Weight Gain. High sugar consumption can lead to excess calorie intake, increasing the risk of childhood obesity. This not only affects physical health but also emotional well-being.

Effects on Teens and Adolescents

1. Obesity and Metabolic Health. Adolescents who consume sugary drinks and snacks are more likely to develop obesity and related health issues like Type 2 diabetes and fatty liver disease. 2. Mood and Mental Health, Excess sugar consumption can lead to mood swings and potentially contribute to mental health issues like depression and anxiety in some adolescents. 3. Academic Performance. Fluctuations in blood sugar levels due to high sugar intake can affect cognitive function, potentially impacting academic performance.

Effects on Adults

1. Weight Management. Sugar is a major contributor to weight gain and obesity in adults. It provides empty calories, increasing overall calorie intake without providing essential nutrients. 2. Metabolic Syndrome. Excessive sugar consumption can lead to metabolic syndrome, a cluster of conditions that increase the risk of heart disease, stroke, and Type 2 diabetes. 3. Cardiovascular Health. A diet high in added sugars is associated with an increased risk of heart disease. It can raise blood pressure, increase triglyceride levels, and lower "good" HDL cholesterol.

Effects on Seniors

1. Cognitive Decline. High sugar intake has been linked to cognitive decline and an increased risk of developing conditions like Alzheimer's disease in older adults. 2. Bone Health. Sugar can interfere with calcium absorption, potentially weakening bones and increasing the risk of fractures in seniors. 3. Chronic Diseases. The consumption of added sugars can exacerbate chronic diseases such as arthritis and contribute to inflammation, which is a factor in many age-related health issues.

Changes to make Regardless of age, moderation is key when it comes to sugar consumption. Here are some tips for maintaining a balanced approach: 1. Read Labels. Check food labels for added sugars and opt for products with lower sugar content. 2. Choose Natural Sources, Get your sugar fix from natural sources such as fruits, vegetables, and dairy products, which come with essential nutrients and fiber. 3. Limit Sugary Drinks. Sugary beverages are one of the biggest sources of added sugars. Opt for water, herbal tea, or low-sugar alternatives. Watch the no-sugar-added drinks too. 4. Snack Wisely. Choose healthier snack options such as nuts, seeds, and whole-grain crackers over sugary snacks. 5. Cook at Home. Preparing meals at home allows you to control the amount of sugar in your food. Sugar plays a complex role in our lives, offering pleasure and energy, but also posing risks to our health at all stages of life. No matter the age, sugar weakens our immune system. Scientists have discovered sugar to be eight times more addictive than cocaine. According to the American Heart Association, men should consume no more than nine teaspoons (36 grams or 150 calories) per day of added sugar, and women should consume no more than six teaspoons (25 grams or 100 calories) per day of added sugar. Being mindful of sugar consumption, making informed choices, and maintaining balanced food and drink choices are essential steps in ensuring that sugar enhances our lives without compromising our wellbeing. By understanding the effects of sugar on individuals of all ages, we can make informed decisions for a healthier future. Check back next month as we dive more into sugar and how it affects the body.

SAMANTHA WENDT Generational Restorative Health Mentor Empowered by Nature Wellness Center

24 RIVER VALLEY WOMAN | november • 2023

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EATS

Charcuterie Boards I have worked in the food industry for over three years where I was introduced to charcuterie. I learned that charcuterie is a large variety of dried meat that is sometimes smoked. Charcuterie includes salami, prosciutto, coppa, smoked sausage, and mortadella. While pork is the most well-known form of charcuterie, it can also include beef, duck, and lamb. I received the position last October and completed my associate certification in June. One of the favorite parts of my job is how I get to be creative. No two boards are ever the same. I have learned how to work with my hands and change up my technique. Some of my designs have salami roses or flowers. Other times, I fold the prosciutto or cut cheese in triangles or cubes. I love finding new ways to make my boards unique to me, and use color breaks in my boards to separate meat and cheese. This helps with the presentation so you are not looking at a lot of red, white, or yellow in one spot of the board and people know the difference between the meats and cheeses. Charcuterie boards are more than meat and cheese. I’ve made some with snacks, treats, holidays, themes, or for taco or burger night. I enjoy doing demonstrations and tastings because it introduces more people to charcuterie. My first tip in making charcuterie boards is to add color. This helps with presentation and draws people in. You can use flowers or herbs such as rosemary or thyme. I like using fresh produce that is in season, or a yellow cheese to add more color to my boards. Some of the fruits I use are strawberries, blueberries, raspberries, apples, oranges, or grapes. My next tip is to add variety that gives people a choice of what to try. I add a mix of spiced and smoked meats and cheeses that gives people an opportunity to sample things they otherwise would not have tried. I like mixing up my board styles and designs instead of just a rectangle. This gives me a chance to work with a different shape and where I can put the meat, cheese, and ancillary items. My final tip is to add texture. The perfect bite has a mix of salty, spicy, and sweet. I like using cheese that is hard, such as Parmesan, cheddar, and Gouda and soft such as brie, stilton, bleu, or goat. I will also add nuts such as candied pecans or almonds, and dried fruit like dried apricots or dried cranberries. I also put jam, jelly, mustard, or olives on my board. This helps give the tangy or sweet aspect of the board and assists in pairing the perfect bite. I pair two contrasting textures and flavors together and put them beside each other on the board. When choosing a cracker, you have the option of going for a crisp water cracker, flaky butter cracker, or multigrain cracker with seeds. The cracker changes the texture of the pairing. Pairing charcuterie takes time, as well as trial and error. Not every pairing will be the perfect bite. I am always learning about new pairings and finding new combinations. The perfect bite will be different for everyone depending on what you like. A perfect bite for me is a semi spicy salami with dried apricots. The apricot adds a smooth and sweet finish to the spicy salami. I also like a baguette toasted with prosciutto, fig jam, cheddar cheese, and an apple. You have the saltiness from the prosciutto, and sweetness from the fig. The apple and toasted baguette give texture and crunch. Charcuterie is growing in popularity and appears everywhere from events—such as weddings, baby showers, bridal showers—to date night. It takes time learning flavor profiles and charcuterie can be overwhelming at first. It takes time to find the perfect bite, but when you do, you will never look back.

26 RIVER VALLEY WOMAN | november • 2023

ANALISE ROTH Hy-Vee Hilltop Charcuterie Associate

Savor Dinner Specials Sizzle the

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$1 Smoked Wings (minimum of 6)

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Chicken or Shrimp Alfredo

Friday

Lunch Specials

Steak & Shrimp

Saturday Steak Night

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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 1002 Old Minnesota Avenue, St. Peter, MN

MEDICARE

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CRANBERRIES Americans consume close to 80 million pounds of cranberries the week of Thanksgiving alone. But these little superfruits are worth enjoying year-round. Cranberries are believed to have been eaten at the first Thanksgiving, thus solidifying their presence at the holiday dinner table. They grow on vines in freshwater bogs and are related to blueberries. The small, round, red fruits are often described as both bitter and sour. Cranberries do not contain fat, cholesterol or sodium, making them a tasty part of a heart-healthy diet. Add healthful cranberries into your diet by swapping them for similar fruits. Sweetened dried cranberries can take the place of raisins to add more tang to a recipe, or fresh cranberries can replace pomegranate seeds.

BUY

INGREDIENTS 1½ 1 c. ½ c. 6 1

(8-oz. each) pkgs. cranberries, fresh or frozen Hy-Vee granulated sugar fresh cilantro, plus add’l chopped for garnish green onions, coarsely chopped fresh jalapeno pepper, seeded & chopped

¼ c. fresh lime juice 4 clove(s) garlic ½ tsp. kosher salt Soiree honey goat cheese, for serving Crav’n entertainment crackers, for serving

DIRECTIONS

Place cranberries and sugar in a food processor or blender. Cover and pulse until chopped. Transfer to a medium bowl; set aside.

fresh cranberries that are plump and hard to the touch with a deep red color. Avoid shriveled berries or any that have brown spots.

STORE

Place ½ cup cilantro, green onions, jalapeno, lime juice, garlic, and salt in food processor. Cover and pulse until finely chopped, stopping to scrape down sides as needed. Stir into cranberry mixture. Cover and refrigerate for several hours or overnight.

To serve, spread goat cheese on crackers; top with salsa. Garnish with additional cilantro, if desired.

fresh cranberries in a tightly sealed plastic bag in the fridge for up to two months, or wash, dry and spread the berries on a baking sheet to freeze. Once frozen, transfer them to an airtight container and keep frozen for up to a year.

Nutrition Facts per serving: 40 calories, 0g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 40mg sodium, 11g total carbohydrate, 10g dietary fiber, 9g sugars, 8g added sugars, 0g protein. Daily values: 0% iron, 0% vitamin D, 0% calcium, 0% potassium.

PREP

berries for recipes (other than baked goods) by cooking them on the stove top for 10 minutes over medium heat

WAYS TO ENJOY SAUCE

Use cranberry sauce as a glaze on meats, a dressing on salads or drizzled on desserts.

BAKED

Cranberries can be baked into goodies like scones, muffins and cakes without any prep work. They supply juiciness and a tart taste.

RAW

Pulse fresh cranberries into a relish or salsa, use them as garnish for a cocktail, chop and add them into oatmeal and so much more.

April Graff, MS, RD, LD - Hilltop Dietitian 507.625.9070 | AGraff@hy-vee.com Scan this QR code to find your Hy-Vee dietitian

KRISTEN WALTERS Development & Communications Manager CADA, Mankato

Sympathy and empathy are two words that are often used interchangeably, but they are two different emotional responses. At CADA, we work with individuals who are going through extremely challenging times—people who are navigating relationship abuse, sexual violence, and trauma—people who are hurting. Empathy is a skill that plays a critical role in our work. Sympathy is a common emotional response when someone else is experiencing hardship or suffering. It involves acknowledging another person's feelings of distress and expressing concern or pity. Sympathy is often accompanied by verbal expressions like "I'm sorry to hear that" or "That must be tough." It can be a compassionate reaction but does not necessarily require one to share in the other person's emotional experience. When we feel sympathy, we maintain an emotional distance from the situation, focusing on offering support and comfort from the outside. It is a genuine and kind response, but it may lack a deep connection to the emotions of the person going through a difficult time. Empathy, on the other hand, goes beyond sympathy. It involves not only recognizing and understanding another person's feelings but also sharing in those feelings. Empathy is the ability to put oneself in another person's shoes, to draw on your own experiences, and imagine what the other person might be feeling, then providing emotional support based on this shared experience. Empathy requires a deeper emotional connection and vulnerability. Empathy requires you to tap into an emotion and sit in that emotion with someone else. Empathy often leads to a more profound understanding of the other person's perspective. Instead of merely offering condolences, someone practicing empathy will actively listen and validate the other person's emotions. Empathy fosters a sense of commonality, inclusion, and shared experience, making it a powerful skill for building relationships.

Pity vs. compassion • Sympathetic responses often come from a place of pity. Pity often involves a power difference—you have more power than the person you feel pity for. The person you’re speaking with often feels this imbalance. • Empathy is rooted in compassion and the desire to relieve someone’s suffering. Additionally, compassion comes without judgment, while pity may involve judgment.

Surface level vs. deep understanding • Sympathy tends to stay at the surface level of emotions, offering condolences or kind words. • Empathy delves deeper, seeking to truly comprehend the other person's perspective and feelings.

While empathy does require an emotional response, deep connection, and feeling with someone, boundaries are incredibly important to be able to provide meaningful care and support. Practicing empathy does not mean that you have to focus all of your emotional energy on someone else’s emotions. This will lead to exhaustion, burnout, or even resentment. Empathy doesn’t mean saving someone or even solving their problems. Empathy means sitting with them in their emotions, being there for them, and letting them know they’re not alone. According to researcher and storyteller Brené Brown, “Empathy is not feeling for somebody. It’s feeling with them.”

When working with victims and survivors of abuse or trauma, empathy is extremely important. Survivors often reach out to advocates during extremely vulnerable times when they’re dealing with a lot of complex emotions. In these moments, an advocate's ability to genuinely empathize with their experiences The differences between sympathy and empathy include: can be a beacon of hope. Empathy allows advocates to connect with survivors on a deeply emotional level, providing a safe 1. Emotional distance vs. emotional connection • Sympathy maintains distance, offering condolences or space for them to share their stories and fears without judgment. Ultimately, empathy is one of the cornerstones of building trust pity from afar. with survivors. • Empathy establishes an emotional connection by sharing in an emotion or experience—this let’s someone know that Practicing empathy is a fundamental skill that anyone can cultivate in their daily lives. Empathy requires active listening they’re not alone. and giving your full attention to someone. Empathy requires 2. Acknowledgment vs. validation putting yourself in someone else’s shoes and staying out of • A sympathetic response acknowledges someone’s judgment in the process. By expressing your understanding experience without understanding or engaging with the and validating their emotions, you can demonstrate that experience. An example could be, “Wow, that sounds terrible!” you understand and support them. Empathy is crucial to all relationships and is important for fostering understanding • Empathy requires validation, which requires an and connection. emotional response.

30 RIVER VALLEY WOMAN | november • 2023

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Our calendars are filled with annual celebrations this time of the year, and many of our traditions include delicious foods. The holidays encourage us to overindulge in holiday goodies that often are high in calories and fat. This is because some foods are only served during the holidays, and we want to experience the tastes and memories associated with the holiday favorites. However, what you eat and drink affects your health. This includes your cholesterol and triglyceride levels. If you have a high amount of cholesterol in your blood, your healthcare team may recommend following a cholesterol-lowering diet. This is because high cholesterol, called atherosclerosis, could cause your heart arteries to harden. This condition could lead to coronary artery disease. In addition, hardened arteries may allow a coating called plaque to build up and partially block your arteries. Blocked arteries can lead to low blood flow in the heart and chest pain.

Triglycerides and cholesterol Triglycerides and cholesterol are types of fat, or lipids, which circulate in your blood. Triglycerides store unused calories and provide your body with energy. Cholesterol is used to build cells and certain hormones. Cholesterol is made mostly by the liver, but it also can enter your body in the foods you eat that contain animal fat. Foods that come from animals or contain animal fat include meat, egg yolks, lard, and dairy products. The type and amount of fat you eat can influence how much cholesterol your body makes. Your body makes triglycerides from excess calories, regardless of the calorie source, such as fat, protein, or carbohydrates. Triglycerides also are made from excess sugar and alcohol. High triglyceride levels are a risk factor for heart disease.

Lifestyle choices for improving your levels Your healthcare team may recommend some of these lifestyle changes to improve your blood cholesterol levels and lower your triglyceride level: • Eat a plant-based diet. Eat more high-fiber foods from plants. Choose 100% whole grains, whole fruits and vegetables. • Get to and stay at a healthy body weight. • Get regular exercise. • Limit or avoid trans fats. Trans fats can raise blood cholesterol. • Limit your intake of high-cholesterol foods. Reduce consumption of foods like egg yolks, organ meats, animal fat and high-fat dairy. • Lower your saturated fat intake. Saturated fat can raise blood cholesterol. All oils and fats are high in calories. • Replace saturated fats with unsaturated fats. Unsaturated fats can lower your blood cholesterol levels. Monounsaturated fats are preferred. Polyunsaturated fats are OK.

Enjoying the holidays The average adult will consume more than 4,000 calories during Thanksgiving, including many high-fat items that don't align well with a cholesterol-lowering diet. You can still enjoy the foods you love during the holidays, but you could prioritize and plan to spend your calories and fat intake wisely. For example, if stuffing with gravy is your priority, then cut out green bean casserole or white dinner rolls. In addition, you can celebrate the holiday in a healthier way and lower the effect on your cholesterol by making ingredient substitutions. Your meal still can be bountiful and delicious but lower in calories and fat.

SUGGESTIONS

TRY THESE

BETTER CHOICES

WHAT TO AVOID

Whole-grain bread

Commercial quick breads, such as croissants, canned refrigerated biscuits, pastries and sweet rolls

Plain fresh or frozen vegetables

Vegetables with butter, cream or sauces

Skim or low-fat (1%) milk

Fruits with cream, sauces and dip

White turkey meat without skin

Dark turkey meat with skin on

Fresh cranberry sauce

Canned cranberry sauce

Gravy made from turkey or chicken stock

Gravy made from cream or fat drippings

Margarine (with liquid oil listed as first ingredient, such as soybean or canola oil)

Butter

Baked goods made with nonfat yogurt or applesauce

Baked goods made with saturated fats, such as shortening, coconut oil or stick margarine

Reduced-calorie or fat-free salad dressing

Regular salad dressing

Nonfat frozen yogurt

Regular ice cream

Carbonated or flavored water (sugar-free)

Sports or soft drinks

32 RIVER VALLEY WOMAN | november • 2023

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DESIGNHOMECENTER.COM RIVER VALLEY WOMAN | november • 2023 33

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.

Fri, Nov 3 • Lions & Chamber Ladies Night Toy Drive, 514 Main St, Henderson, 6-9 pm. Info: hendersonmn.com/chatter1/. Fri, Nov 3 & Dec 1 • ECFE Family Gym Night, Washington Learning Center, 910 14th St N, New Ulm, 6-7 pm. Info: abackous@newulm.k12. mn.us or newulm.k12.mn.us/ ec/. Fri-Sat, Nov 3-4 • GnomeMade Market Art Show, Wanda Gag House, 226 N Washington St, New Ulm, 9 am-5 pm. Info: 507-276-8608 or lal@newulmtel.net. Fri-Sun, Nov 3-5 • Gnomemade Market, 16 historic & artisan locations, New Ulm. Info: nugnomes@gmail.com or gnomemademarket.com. • MLC Musical—’Hello, Dolly,’ Martin Luther College Auditorium, 1995 Luther Court, New Ulm, 7:30 pm Fri & Sat, 2 pm Sun. Info & tickets: mlc-wels. edu/forum, 507-233-9114 or mlcforum@mlc-wels.edu. • Shopping Opener, New Ulm. Info: 507-233-4300 or chamber@newulm.com. Fri-Sun, Nov 3-5, 10-12, 17-19 • ‘The Addams Family,’ Mankato Playhouse, 12 Civic Center Plaza, Mankato. 5:30 pm Fri, 12:30 pm Sat. Info: info@mankatoplayhouse.com or mankatoplayhouse.com/broadway-dinner-theater. Sat, Nov 4 • Fall Country Store, First United Methodist Church, Center & Broadway, New Ulm, 9 am-12 pm. Info: fumc@newulmtel.net. • Women’s Expo and Craft Fair, Jefferson School, 318 S Payne St, New Ulm, 9 am-2 pm. Info: 507-233-4300 or chamber@ newulm.com. • Bingo, Legion Friendship Hall, 715 N 3rd St, Nicollet, 4 pm. Info: American Legion Post #510 on Facebook. • ABBASolutely Fab—A Tribute to ABBA, State Street Theater Co., 1 N State St, New Ulm, 7 pm. Info & tickets: info@statestreetnewulm.org, 507-359-

GO. B E. D O. C ONN ECT. 9990 or statestreetnewulm.org. • Holiday Craft Show, McLeod Co Fairgrounds Commercial Bldg, Hutchinson, 9 am-3 pm. Info: hutchinsonareawt@mnwt.org or hutchinsonareawt@mnwt. org. • Wine Diva Day, Morgan Creek Vineyard, 23707 478th Ave, New Ulm, 11 am-5 pm. Info & reservations: 507-947-3547, martimcv@aol.com or morgancreekvineyards.com/seasonal-gatherings. • Book Signing—’New Ulm’s Outdoor Museum’ with Elroy Ubl, Brown Co Museum Annex, 12 N Broadway St, New Ulm, 1-4 pm. Info: browncountyhistorymn.org/programs-and-education/ or 507-233-2616. • Cornhole for a Cause for Waseca Area Food Shelf, The Mill Event Center, 310 2nd Ave SW, Waseca, 11 am-7 pm. Info: 507-461-4274 or director@ wasecaservicecenter.org. • Fall Bazaar, St. Andrew’s Catholic Church, 17 1st St NW, Fairfax, 9:30 am-12:30 pm. Info: 507-426-7069. • Craft & Vendor Show, Armory, 1120 W Swift St, St Peter, 9 am-2 pm. Info: st.peter.craftshow@ gmail.com. • Lutefisk & Meatball Dinner, Scandian Grove Lutheran Church, 42869 Co Rd 52, St Peter (Norseland), 11 am-3 pm. Info: 507-246-5195. Sun, Nov 5 • Historical Society Open House, 600 3rd Ave S, St James, 1-4 pm. Info: 507-380-7024 or jpsandbo@mchsi.com. • Mankato Beer Run 5K & .05K, Mankato Brewery, 1119 Center St, No Mankato, 10 am-2 pm. Info: 262-391-8214, cheers@414events.com or runsignup.com/mankatobeerrun. Mon, Nov 6 • Honor Band Evening Concert, Christ Chapel, Gustavus Adolphus College, St Peter, 6:30 pm. Info: 507-933-7013. Mon, Nov 6 • Senior Driver Refresher Course, CAST Sr Center, 600 N German St, New Ulm, 1-5 pm. Info: communityandseniorstogether. org, 507-354-3212 or castnu@ newulmtel.net. Wed, Nov 8 • Barn Quilts, Washington Learning Center, 910 14th St N, New Ulm, 5:30-9:30 pm. Info & registration: newulm.ce.eleyo. com/, 507-233-8307 or cfleck@

34 RIVER VALLEY WOMAN | november • 2023

newulm.k12.mn.us. Thurs, Nov 9 • Brown Co Hist Soc Annual Meeting—’German POW Camps in Minnesota,’ Country Club, 1 Golf Dr, New Ulm, 6 pm. Info & required reservations: 507-233-2616 or education@ browncountyhistorymn.org. Thurs-Sat, Nov 9-11 & Fri-Sun Nov 17-19 • HTC Dinner Theatre’s ‘Steel Magnolias,’ Crow River Winery, Hutchinson, 5:30 pm. Info & tickets: hutchtheatre.org , 320587-7278 or info@hutchtheatre. org. Fri, Nov 10 • NU Community Concert Assn presents Charles Albright, State Street Theater, 1 N State St, New Ulm, 7:30 pm. Info: statestreetnewulm.org, 507359-9990 or Info@statestreetnewulm.org. Fri, Nov 10 & Dec 8 • Chicken Dinner, American Legion, 600 Co Rd 20, Lake Crystal, 5-7 pm. Info: lakecrystalchamber.com/events. Sat, Nov 11 • Fall Band Concert, Christ Chapel, Gustavus Adolphus College, St Peter, 1:30-3:30 & 4:30-5:30 pm. Info: 507-933-7013. • Girl Scouts Under the Sea Adventure, Service Center, 1751 North Victory Drive #400, Mankato, 9:30 am-1:00 pm. Info: girlscouts@girlscoutsrv. org or 800-845-0787. Sat, Nov 11 & Dec 9 • Made Rights, American Legion,12 S Minnesota, New Ulm, 10-1 pm. Info: barmanager132@gmail.com or 507354-4016. Sun, Nov 12 • Jazz Fall Showcase, Björling Recital Hall, Gustavus Adolphus College, St Peter, 1:30-2:30 pm. Info: 507-933-7013. • Ney Nature Center Fall Fling, Scenic Escape Barn, Henderson, 4-8 pm. Info: 507-357-8580 or info@neycenter.org. • Odin Firemen’s Relief Pancake Breakfast, Community Center, 109 N 1st St, Odin, 9:30 am-1 pm. Info: 507-736-217 or odinfiredept@outlook.com. Tues, Nov 14 • Community Preschool Information Night, Washington Learning Center, 910 14th St N, New Ulm, 5:45 pm. Info: abackous@ newulm.k12.mn.us or newulm. k12.mn.us/ec/.

Wed Nov 15 • Social Security & Taxes 101, Washington Learning Center, 910 14th St N, New Ulm, 6-7:45 pm. Info & registration: newulm.ce.eleyo.com/, 507233-8307 or cfleck@newulm. k12.mn.us. Thurs, Nov 16 • Heartsaver CPR/AED Certification Course, Washington Learning Center, 910 14th St N, New Ulm. 6:30-8:30 pm. Info & registration: newulm.ce.eleyo. com/, 507-233-8307 or cfleck@ newulm.k12.mn.us. • St. James Area Foundation Luncheon, Eagles Club, St James, 11 am-1 pm. Info: facebook. com/StJamesAreaFoundation/ or stjamesareafoundation@ gmail.com. • Lutheran School Forensics Tournament, Martin Luther College, 1995 Luther Court, New Ulm, 3-6 pm. Info: 507354-8221. • Taste of the Holidays, Crow River Winery, Hutchinson, 5-8 pm. Info & pre-sale tickets: support@explorehutchinson.com. • Lifelong Learner Lunch—Birds & Intro to Birding, Ney Nature Center, 28238 Nature Center Ln, Henderson, 12 pm. Info & registration: 507-357-8580 or info@neycenter.org. Thurs-Sat, Nov 16-18 • Hunchback of Notre Dame Musical, High School Auditorium, 1600 Oak St, New Ulm, 7 pm Thurs & Fri, 2 & 7 pm Sat. Info: 507-233-6400. Fri, Nov 17 • Cirque Musica Holiday Wonderland, Mayo Clinic Health System Event Center, Mankato,7:30 pm. Info: Facebook. • Christmas Candlelight Winetasting, Morgan Creek Vineyards, 23707 478th Ave, New Ulm, 6:30-9 pm. Info & registration: morgancreekvineyards. com/christmas-candlelight/, 507-947-3547 or martimcv@ aol.com. • Concord Singers Christmas Show, State Street Theater Co, 1 N State St, New Ulm, 7 pm. Info: info@statestreetnewulm. org, 507-359-9990 or statestreetnewulm.org. • Gustavus Philharmonic Orchestra & Campus Band Concert, Björling Recital Hall, Gustavus Adolphus College, St Peter, 7:30-8:30 pm. Info: 507-9337013. • Glencoe Seasonal Sampler, City

Center, 1103 11th St E, Glencoe, 7-9 pm. Info & tickets: glencoechamber.com or 320-864-3650. Fri-Sat, Nov 17-18 • Razzle Dazzle Celebration, downtown & Watona Park, Madelia. Info: 507-642-8822, chamber@madeliamn.com or visitmadelia.com/event/madelia-razzle-dazzle-celebration-2/. Sat, Nov 18 • Grimm’s ‘The Shoemaker and the Elves,’ Wanda Gag House, 226 N Washington St, New Ulm, 10 am. Info: 507-276-8608 or lal@newulmtel.net. • Holiday Homes Bus Tour, Christ the King Church, Hutchinson, 12:30-4:30 pm. Info & tickets: info@explorehutchinson.com, 320-587-5252. • Gustavus Symphony Orchestra Concert, Björling Recital Hall, Gustavus Adolphus College, St Peter, 1:30-3 pm. Info: 507-9337013. • Bluejay Blast by Waseca Schools PTO, Starfire Center, Waseca, 9 am-6 pm. Info: wasecabluejayblast@gmail.com. Sat, Nov 18 or Dec 2 • LTC (& TAXES) 101—Little Known Ways to Fund Longterm Care, Washington Learning Center, New Ulm, 9-11:30 a.m. Info & registration: cfleck@ newulm.k12.mn.us, 507-2338307 or newulm.ce.eleyo.com/. Sun, Nov 19 • Yesterday Once More Concert, GSL High School, 1825 16th St E, Glencoe, 4-6 pm. Info: 320-8645261, 612-840-6308 or eggersgluesscindy@gmail.com. • Wind Symphony Concert. Auditorium, Martin Luther College, 1995 Luther Ct, New Ulm, 3 pm. Info: wurstemb@mlc-wels.edu or mlc-wels.edu/music/ensembles/wind-symphony/. Thurs, Nov 23 • Turkey Trot for IRIS (Infants Remembered In Silence), Middle School, 74 17th St SW, Faribault, 7 am. Info: 507-334-4748, trot@ irisRemembers.com or irisremembers.com. Thurs, Nov 23-Mon, Jan 1 • Holiday Lights in Motion, Sportsman’s Park, N shore of Sleepy Eye Lake, 1000 3rd Ave NW, Sleepy Eye, 5-10 pm. Info: sleepyeyeholidaylights.org. Fri, Nov 24 • Parade of Lights, 4th So to 4th No Minnesota St, New Ulm, 6 pm. Info: 507-233-4300 or chamber@newulm.com. Fri-Sat, Nov 24-25 • Christmas Village, McLeod Co Fairgrounds, Hutchinson, 9 am-4 pm. Info: 320-582-1213 or satnightcruise@yahoo.com.

Fri-Sat, Nov 24-25 • Holly Days with Santa, Best Western, New Ulm, 12-5 pm Fri & 10 am-4 pm Sat. Info: misfitcrafters@gmail.com or misfitcrafters.com. Fri, Nov 24- Sun, Dec 31 • Kiwanis Holiday Lights, Sibley Park, 903 Park Lane, Mankato. 5-9 pm Sun-Thurs, 5-10 pm Fri & Sat. Info: 507-385-9129, info@ kiwanisholidaylights.com or kiwanisholidaylights.com. Sat, Nov 25 • Meet Me Under the Mistletoe, Oak Tree Park, Bayside Manor-Ridgeview Campus, Gaylord, 5-9 pm. Info: facebook.com/profile. php?id=100079477401804. • Comedian Jason Schommer, State Street Theater Co, 1 N State St, New Ulm, 7 pm. Info: info@statestreetnewulm.org, 507-359-9990 or statestreetnewulm.org. • Small Town Business Day, Legion Friendship Hall, 715 N 3rd St, Nicollet, 9 am-2 pm. Info: 507-766-0341. Sun, Nov 26 • Hilltop Happenings, Hilltop Hall, 206 First St N, Montgomery, 4 pm. Info: wendyzaske@yahoo. com or HilltopHall.wordpress. com. Sun, Nov 26 & Dec 17 • Omelet Breakfast, American Legion, 715 N 3rd St, Nicollet, 8:30 am-12 pm. Info: American Legion Post #510 on Facebook. Thurs, Nov 30 • Rockin’ Around the Christmas Tree Family Fun Event, Library Square, Downtown, Hutchinson, 5-7 pm. Info: bflann@ hutchhealth.com or hutchinsonhealthfoundation.org. • Torchlight Parade & Fireworks, 201 1st St, Montgomery, 6:30 pm. Info: montgomerymn.org/ torchlight-parade-fireworks. • Jonathan Zierdt Cancer Fund Mustache Bash, The Venue, Mankato, 5:30-8:30 pm. Info & tickets: mankatoareafoundation.com Fri, Dec 1 • ArtScape Juried Art Show, The Grand Center for Arts & Culture, 210 N Minnesota St, New Ulm, 6:30-8 pm. Info: tamara. furth@thegrandnewulm.org or thegrandnewulm.org. • Christmas In the Valley, Main St, Le Sueur. Info: lesueurchamber. org/events. Fri-Sat, Dec 1-2 • Christmas in the Village, Steele Co Hist Soc, 1700 Austin Rd, Owatonna. Info: james.lundgren@steelehistorymuseum. org, 507-451-1420 or schsmn. org/annual-events.

Fri-Sun, Dec 1-3 • The Christmas Express Stage Production, State Street Theater Co, 1 N State St, New Ulm. 7 pm Fri & Sat, 2 pm Sun. Info: info@ statestreetnewulm.org, 507359-9990 or statestreetnewulm. org. • Christmas in Christ Chapel, Gustavus Adolphus College, St Peter. 7:30 pm Fri & Sat, 4 pm Sun. Info & tickets: gustavus. edu/events/ccc/, gustavustickets.com, 507-933-7520. Fri & Sun, Dec 1 & 3 • Crow River Singers Winter Concert, Fri at New Journey UCC, 31 4th Ave SW, Hutchinson, 7 pm; Sun at Peace Lutheran Church, 400 Franklin St SW, Hutchinson, 2 pm. Info: hollymd55@hotmail. com or hutchinsonarts.org. Sat, Dec 2 • Craft & Vendor Fair, Community Center, Courtland, 10 am-2 pm. Info: Facebook. • Baked Potato Buffet, First Presbyterian Church, Lake Crystal, 4:30-6:30 pm. Info: 507-3277000. • Christmas in Lake Crystal, Area Rec Center, 621 W Nathan St, Lake Crystal, 10 am-2 pm. Info: lcarc.com/special-events. • Trees & Traditions ‘The Colors of Christmas,’ Christ the King Lutheran Church, 1040 S Grade Rd SW, Hutchinson, 9 am-2 pm. Info: 587-484-2359 or ctk@ hutchtel.net. • Bells on Belgrade, 301 Belgrade Ave, Lower No Mankato, 2-6 pm. Info: businessonbelgrade@ gmail.com or 507-388-1062. • Fire & Ice for Greater Mankato Area United Way, Mayo Clinic Health System Event Center, 1 Civic Center Plaza, Mankato, 5 pm-12 am. Info: 507-345-4551 or mankatounitedway.org/fire-ice. • Winter Craft Boutique, Center for the Arts, 15 Franklin St SW, Hutchinson, 10 am-5 pm. Info: info@hutchinsonarts.org, 320587-7278 or hutchinsonarts.org. • Holiday Cookie Dazzle, Senior Citizen Center, Waseca, 9 am-12 pm. Info: 507-835-3260, wasecachamber.com/events/ details/holdiay-cookie-dazzle-2023-13928 or info@wasecachamber.com. • Holiday Open House, Morgan Creek Vineyards, 23707 478th Ave, New Ulm, 11 am-5 pm. Info: 507-947-3547, martimcv@aol. com or morgancreekvineyards. com. Sat-Sun, Dec 2-3 • Cookie Bake Pick Up, St. John’s Catholic Church, Searles. Info & orders (by Nov 19): llb@newulmtel.net or www.holycrossafc. org/events. St. John’s Searles.

• MLC Christmas Concert, Chapel of the Christ, Martin Luther College, 1995 Luther Court, New Ulm, 7:30 Sat, 4 pm Sun. Mon, Dec 4 & 11 • 8-Hr Senior Driver Refresher Course, CAST Sr Center, 600 N German St, New Ulm, 1-5 pm. Info & registration: 507-3543212, castnu@newulmtel.net or communityandseniorstogether. org. Thurs-Sat, Dec 7-9 • HTC’s It’s a Wonderful Life Radio Play, Center for the Arts, 15 Franklin Street SW, Hutchinson, 7 pm. Info: 320-587-7278, info@ hutchtheatre.org or hutchtheatre.org. Sat, Dec 9 • Robert Robinson Gospel Christmas Concert, State Street Theater Co, 1 N State St, New Ulm, 7 pm. Info: info@statestreetnewulm.org, 507-359-9990 or statestreetnewulm.org. • Social Security & Taxes 101, Washington Learning Center, New Ulm, 9-10:45 a.m. Info: 507233-8307, cfleck@newulm.k12. mn.us or newulm.ce.eleyo.com/. Sat-Sun, Dec 9-10 • Holiday Craft and Gift Show, Community Center, 600 S 5th St, St Peter, 10 am-4 pm. Info: RoseCraftShows.com or 612695-0512. Sun, Dec 10 • New Ulm Figure Skating Club Winter Wonderland Skating Exhibition, Civic Center, New Ulm, 1 pm. Info: Facebook. • Compassionate Friends Worldwide Candle Lighting, Redeemer Lutheran Church, 700 S Broadway, New Ulm, 7-8 pm. Info: 507-359-2727 or rdjohns@ hickorytech.net. Mon, Dec 11 • High School Band & Choir Concert, Auditorium, NUHS, New Ulm, 7 pm. Thurs, Dec 14 • Mick Sterling Christmas Concert, Crow River Winery, Hutchinson, 7 pm. Info & tickets: 320-587-2922 or staff@crowriverwinery.com. Sat, Dec 16 • Holidays in Old Town, 300800 Blocks of Riverfront Dr, Mankato, 12-3 pm. Info: info@ oldtownmankatomn.com or oldtownmankatomn.com/#/. • Pork Chop Fry, Conservation Club, 46045 471st Ln, Nicollet, 5-8 pm. Info: 507-232-3366. • Christmas Bird Count, Ney Nature Center, 28238 Nature Center Ln, Henderson. Info & registration: 507-357-8580 or info@neycenter.org.

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The holidays can be a difficult time for couples who are having trouble conceiving a baby. Get-togethers filled with little ones, seeing pregnant friends and family members, even commercials and holiday specials can make couples feel sad or disheartened. Then there are the questions by well-meaning family members such as “When are you going to have kids?” This question can cause a lot of stress in couples actively trying to conceive or not. My best advice is not to ask this question, whether you know people who are trying to have a baby or not. Remember, we don’t know completely what is going on with another couple. In the United States, among married women aged 15 to 49 years with no prior births, about one in five (19%) are unable to get pregnant after one year of trying. So, infertility is more common than people realize. When couples are going though monthly disappointments, they may not wish to discuss this even with their close family and friends. There is hope. There are options and treatments for couples who are having trouble conceiving a baby. The first thing all couples can do if they are planning to have a baby is to work on lifestyle factors that promote a healthy pregnancy. Quitting smoking, vaping and chewing, decreasing alcohol consumption and maintaining a healthy weight are all things that can help boost fertility and support a healthy pregnancy. Eating a healthy diet is good for both men and women. For women trying to get pregnant, a prenatal vitamin, which includes folic acid and vitamin B12, is recommended. Couples may believe they cannot seek fertility services until they have been trying for a year. That’s not true. Many women are advised to come in sooner. Make an appointment with your healthcare provider if you are over the age of 35 and have been trying to conceive without success for six months. We also want to see you sooner if you have some red flags for fertility challenges like irregular periods or no positives on ovulation test kits.

38 RIVER VALLEY WOMAN | november • 2023

There are several tests that are part of a fertility evaluation. With baseline ultrasounds, we evaluate the ovaries, uterus, and uterine lining. To better understand the cause of infertility, an X-ray study can be done to check for blockage—or patency (openness)—in the fallopian tubes. Like women, men also experience fertility problems. Your partner will need to be evaluated for male infertility. When beginning fertility services, couples are encouraged to make the first appointment together. Once we understand the cause of infertility, we can create a personalized treatment plan. Your treatment plan may include a combination of oral medications to stimulate egg growth and injections to induce ovulation. Next steps to consider may be insemination or in vitro fertilization. The fertility journey can be emotional and filled with many ups and downs. Common reactions are grief, depression, anger, frustration, and loss of self-confidence. After these initial feelings pass, couples may feel anxious, depressed, or alone. These emotions are understandable. As a women’s health nurse practitioner, please know we are here to listen, offer compassion and help you manage these emotions. We may also refer you to a mental health professional. You are not alone.

BRITTANY ARBUCKLE APRN, CNP, WHNP Mankato Clinic Fertility Services

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Riding along in your automobile You and your pet are at the wheel, Your pet stole a kiss at the turn of a mile Your dogs in the back running wild Cruisin’ and playin’ the radio What if the ditch is where you go? This might not have been what Chuck Berry was singing about, but this is a common scene that we all see (or experience) each day. We like to take our pets with us when we run errands or travel but most of us have not given any thought as to how to protect them in the car in case of an accident. Or maybe it’s not even an accident. Maybe you just slammed on the brakes, maybe your dog or cat pushed the window button by accident, maybe they jumped out the window or maybe they became frantic and get stuck under the petal. So what is the best way to secure your pet in the vehicle? Any time your pet gets in the car they should have an ID tag on them. This is in case of an emergency in the vehicle, but also if they become nervous or scared at the destination. If you are not around home they may not know where to go. Your ID tag should have a working phone number engraved. If you do not like the idea of a tag, you could get an engraved collar. A cat should ALWAYS be in a secure carrier. I know there are some cats that travel a lot but for the most part, cats do not leave their home often. These scaredy cats may even try and dart out of your vehicle when stopped. There are plenty of carriers to choose from but, ideally, the carrier should be on the floor behind the passenger seat or buckled in, in the back seat. If they are in the cat carrier but not buckled in or on the floor, they are still able to fly (probably without a pilot license).

TRAVELING WITH PETS NICOLE LUECK, CVT MN Valley Pet Hospital Mankato

Dogs should be contained in a carrier in the back or seat-belted in. If you do lots of traveling and it’s in your budget, we would recommend an Impact Dog Crates or Ruff Land Kennels. These kennels are built to withstand high impacts and still keep dogs safe. If your dog does better in the seat and looking out, look into a harness that can keep them safe and secure from flying forward or out a window. There have even been crash tests for performance of these harnesses, just like they do with human seat belts. It should not be any form of seat belt that goes around their necks only. If you need another reason to keep your dog secure in their spot, try this one. A common cause for foreign bodies in nasal cavities (noses) or eyes is from debris outside of the car while you are driving along. For floppy eared dogs, the wind blowing through their ears can cause irritation and even ear infections (not to mention knotted hair). If your pet is pacing, panting, whining, or drooling, this is not excitement and more likely anxiousness. Some people choose not to confine because they feel their pet does better on their lap. This likely does not help the anxiety but makes us feel better that we can comfort them. If this is something you notice, please talk to your veterinarian. There are anxiety medications that can be very effective for car trips and can even help while you are at your destination. Although there are no laws against pets riding on your lap, there are laws against distracted driving and there is nothing more distracting than a dog unable to decide what window to look out or what to bark at. For both your pet’s safety and yours, please consider restraining your pet in the car.

40 RIVER VALLEY WOMAN | november • 2023

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GARDEN GAL

GRATITUDE + PARTING ADVICE And just like that, it’s been ten years since I started writing this column. A lot has changed for me over the past decade. I bought a house, started my own home garden, and learned to balance my passion (obsession?) for gardening with other life stuff (like spending enough time with my partner!). I recently switched careers, moving away from professional gardening into the human services sector, though I do still run two community garden plots as part of my current job. Throughout the years, I’ve found great joy in learning through lots of garden trial and error—and then sharing my knowledge with novice and expert gardeners alike. I’ve decided that ten years is just the right amount of time to be the Garden Gal and, so, this will be my last column. I am wildly grateful to editor, Eileen Madsen, and River Valley Woman for this opportunity. I am also so thankful for everyone who has taken the time to read my stories and advice over the past decade. Of course, I can’t help myself from giving one final round of gardening advice. I hope these parting words help you become successful, resourceful gardeners who always strive to do what’s best for the precious ecosystems you get to create and tend.

Watering is crucial I am somewhat fanatical about watering, as I believe it’s the biggest make-or-break factor for most gardens. Consistent supplemental watering has been especially important during the compounding drought of the past few years. However, it’s also possible to overwater most plants, so you’ll want to avoid that, too. Watering methods will always vary depending on rainfall, outdoor temperatures, and which plants you’re trying to grow. To be a successful waterer, be an attentive observer. While plants themselves usually give indications of being over – or underwatered, you can also learn a lot by checking the top few inches of soil in your garden beds and containers. For brand new plantings, regular watering in the first few weeks will help plants successfully establish. These plants should be watered when the top two to three inches of soil are dry to the touch. Established gardens are much more forgiving, but you’ll still want to water deeply when the top six to nine inches of soil feel dry. Young trees and evergreens will benefit from regular watering until the ground fully freezes in the winter.

Dead plants = failure We “experienced” gardeners have a well-kept secret. Sometimes, despite our best and most wellinformed efforts, plants will die. There are countless factors outside of a gardener’s control, and there will always be times when things don’t work out the way we’ve planned. The key is to learn from these misfortunes instead of getting discouraged. If a pest was the problem, do some research to determine what preventative actions would reduce or eliminate a similar attack in the future. And it’s

always a good idea to spend some time revisiting the dead plant’s specific cultural needs—light, watering, spacing, etc. Whether or not you decide to try growing said plant again, you’ll benefit from thinking critically about what you could have done differently.

Gardening doesn’t have to be expensive When I worked as a professional gardener, I sometimes tended landscapes worth tens of thousands of dollars. In contrast, my coworkers and I learned to build our own gardens on limited disposable income, often rescuing discarded plants from the aforementioned expensive landscapes— and always sharing beloved plants and seeds with each other. With a little resourcefulness, creativity, and patience, our gardens were beautiful despite our limited financial input. If you’re looking for new plants on the cheap, check with friends and neighbors who have wellestablished gardens. Personally, I am always trying to give extra plants to my gardening friends and family, and it gives me great pleasure to share with them. Local plant sales, Buy Nothing groups, and even Facebook Marketplace can be excellent resources, too. Other surefire ways to save money include starting plants from seed (especially seeds you’ve harvested from the previous season’s plants), propagating plants via divisions and cuttings, and overwintering tropical bulbs and plants indoors from year to year. Depending on where you live, you might also have access to free compost from municipal sites or free arborist wood chips to use as mulch.

Leave the leaves (and stems and flowers) Whenever possible, it’s good to keep organic matter in your garden—especially when you’re preparing your gardens for winter. Beneficial insects, including native pollinators, attempt to survive the winter in the leaf litter and hollow stems that many gardeners are quick to rake up and haul away in the fall. Leaving these materials in your garden ensures that pollinators can overwinter and establish new populations in the spring. Organic matter on the ground can also help insulate your perennials from harsh winter temperatures. The exceptions to this tip include diseased plant material, invasive weeds, and seed pods from plants that you don’t want spreading around your gardens. Removing these items from your gardens will help control aggressive plants and suppress disease pressure in the following season. Again, thank you so much for reading and gardening with me. It’s been a true honor!

LAURA SCHWARZ New Ulm Native Minneapolis-based horticulturist & writer

35 YEARS

OF CELEBRATING

CUSTOMERS

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Get window treatments that truly fit your space. The Genesis® Collection from Lafayette Interior Fashions® is a shade that provides exceptional light control for any room in your home or office. Roller Shades, Roman Shades, and Panel Tracks are a practical option, offering easy-care, are lightweight to lift, all while giving you that simple polished look.

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Must

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HAVES 1. Infinity Windows Built for life® Enhance the look and feel of your home with Infinity Windows from Marvin. Made of Ultrex® fiberglass, Infinity windows are 8x stronger than vinyl. Ultrex® offers a superior bend and flex resistance to protect the integrity of your home. EverWood® is an engineered wood grain interior finish that looks, feels, paints, and stains like real wood but without the maintenance. We proudly offer a lifetime warranty. Sold exclusively by Lacina Siding & Windows, Inc. Call us today for a free in-home consultation from one of our home improvement experts. Lacina Siding & Windows, Inc. 2104 N. Riverfront Dr. Mankato, MN 507.625.5064 lacinasidingandwindows.com

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2. Arctix® Nylon Snow Bibs

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50 RIVER VALLEY WOMAN | november • 2023

Stop in today and pickup Arctix® Nylon Snow bibs for the entire family. Made with therma tech fabric and insulation, water-resistant, breathable, lightweight and warm. Sizes toddler to mens 6XL.

3. EMSCULPT NEO The first and only FDA cleared non-invasive body shaping procedure that provides simultaneous fat elimination and muscle building in a combined 30-minute session. Multiple treatment applications including abdomen, buttocks, arms, calves & thighs. Can treat BMI to 35! Giddie Skin 530 N Riverfront Dr. Suite 130 Mankato, MN 507.381.7723 giddieskin.com

4. 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

5. Thieves Essential Oil A blend of clove, lemon, cinnamon, eucalyptus, and rosemary oils, known for their immune-boosting properties. Whether diffused or applied, this aromatic powerhouse supports overall wellness, making it a natural choice for strengthening your body's defenses. Body Concepts LLC 1615 N. Riverfront Dr. Mankato, MN 507.381.5467 bodyconceptsmankato.com

6. HPerks Hy-Vee PERKS is a free and easy program for Hy-Vee shoppers. Access Exclusive PERKS Prices, earn discounts on gas when you purchase designated products at Hy-Vee and save more with exclusive deals, offers and rewards. Did we mention it's free? Sign up today at hy-vee.com/perks 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

7. 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

8. 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 10. Holiday Cheer 507.625.6412 Sampler Box schmidtmankato.com The Holiday Cheer 9. 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.

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8. 222178

Sampler Flight has been created with the perfect combination of spiced, juicy, and vibrant seasonal flavors to bring your holiday cocktails to the next level! Let’s raise a glass this holiday season to simply created craft cocktails and enjoying them with the ones we love. Cheers! Sweet Haven Tonics 116 N Minnesota Street New Ulm, MN 507.354.5525 sweethaventonics.com

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Sales • Service • Design • Installation 222336

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Schedule your colour analysis

READER POLL

WHAT IS YOUR BEST

HOLIDAY ENTERTAINING TIP? Tonya

Go on a trip to somewhere warm!

Suzanne Entertain at Thanksgiving! No gift pressure, just togetherness!

Shelley

Jessica Don’t do it!

Maureen It’s okay to set boundaries and make them known. It saves so much headache later.

Everyone bring something to pass.

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52 RIVER VALLEY WOMAN | november • 2023

Cheryl

Lisa

Jean

Andrea

Pre-make what you can and break down the tasks to do each day to break it up. Take time to soak in all the moments.

Do as much preparation ahead of time as you can. This will free up time to enjoy your holiday with everyone else! A lesson that took me years to learn.

Do it all with love. Don't overdue and stress yourself out. Make happy memories. It's all about togetherness.

Traditions are fine to a point. Make the holiday yours and include your family in making it just that.

Steph

Volunteer to host if you have little kids so you don’t have to work around naps and bedtime. The kids can sleep in their own beds when they need and parents don’t miss out on the family, friends and fun. Don’t be scared to ask for guests to bring a dish to pass. Many hands make light work!

Specializing

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IN CUSTOM

KITCHEN CABINETRY

Custom Built to Last!

Come sip & shop this holiday season! We offer unique craft cocktails and distinctive gifts all within our classy cocktail lounge.

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M-W 12-8p Th 12-10p F-Sat 12-11p | 507.354.5525 116 N. Minnesota St., New Ulm | sweethaventonics.com

love your skin

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With the holidays right around the corner, being able to be in the present moment is key to a “less stress” season and who knows, maybe even allow you to enjoy the holidays. Mindfulness is a practice that has gained significant popularity in recent years due to its numerous benefits for mental and emotional well-being. Here are some key points that highlight the importance of mindfulness. 1. Present Moment Awareness. Mindfulness involves paying full attention to the present moment without judgment. This helps individuals become more aware of their thoughts, emotions, and physical sensations, which can lead to a greater sense of clarity and self-awareness. 2. Stress Reduction. Mindfulness techniques, such as meditation and deep breathing exercises, have been shown to reduce stress and anxiety. By focusing on the present moment, individuals can break the cycle of worrying about the past or future. 3. Decreased Negative Reactions. Mindfulness can help individuals respond to challenging situations with greater composure and less reactivity. It provides a pause between stimulus and response, allowing for more thoughtful and intentional reactions. 4. Increased Resilience. Mindfulness practices encourage individuals to accept their experiences and emotions without judgment. This acceptance can lead to increased resilience and the ability to bounce back from adversity more effectively.

Benefits of Mindfulness

5. Enhanced Gratitude. Mindfulness can cultivate a sense of gratitude by encouraging individuals to appreciate the small moments and pleasures in life. It shifts the focus from what's lacking to what's present. 6. Overall Well-being. Regular mindfulness practice has been linked to improved overall well-being. It can enhance mental health, boost self-esteem, and promote a greater sense of contentment. In today's fast-paced and often stressful world, taking the time to slow down and practice mindfulness can be a valuable tool for promoting mental and emotional health. Many people find it helpful to incorporate mindfulness exercises into their daily routines, whether through meditation, mindful breathing, or simply taking moments to pause and appreciate the present.

ANORIA ZUEHLKE, MA, LPCC Bridge to Growth Wellness Therapy Mankato

54 RIVER VALLEY WOMAN | november • 2023

Mankato's workwear HEADQUARTERS

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GREAT SELECTION OF BIGS & TALLS

We have the largest in-stock selection of Carhartt® insulated and year-round workwear in the Mankato area.

TIME TO START THINKING ABOUT

SNOWBLOWERS? We carry Ariens snowblowers in a variety of sizes starting at $1,449.

POWER

Stop in and check out our full line of STIHL® Battery or Gas Power Equipment.

WE’RE AN AUTHORIZED SERVICING STIHL DEALER 222337

1951 N. Riverfront Drive • Mankato, MN 507-387-1171 • 1-800-879-1938 Mon-Fri: 8am-6pm Sat: 8am-5pm Sun: 11am-5pm

An Employee Owned & Local Business Since 1957

Joint Replacement Surgery

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Recognized for Being the Best! For quality care, close to home, it’s OrthoEdge. The OrthoEdge Joint Replacement Program features two of the most experienced orthopaedic care providers in the area, The Orthopaedic & Fracture Clinic and River’s Edge Hospital. • • •

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

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!