North Kato Fall 2026

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N O R T H M A N KATO.CO M

FROM THE EDITOR

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Local artists drive North Mankato’s creativity A trip through the downtowns of North Mankato and Mankato in recent years brings pedestrians through various sculptures, murals and flower gardens. Those who lived in the area through the latter half of the 20th century and early 2000s are aware this has not always been the case. When the push to modernize the local downtowns occurred in the ‘70s and left entire blocks leveled, public art was an afterthought in favor of utility. Over the last decade-plus, however, local artists and city leaders on both sides of the river realized public art is necessary to create a place where people want to live, work and congregate.

This issue of the North Kato magazine pays tribute to a few of the many artists who live in this area and help to make it a place we want to live and be proud of. We recognize local artist Justin Ek, who has a hand in nearly every aspect of public art in North Mankato and Mankato. There is also the culinary arts, where Sook Nam of Seoul Foods delivers delicious deli items daily. We also highlight local musicians Indigo Moon who play an eclectic mix of music from the beginning of rock ‘n’ roll to today, live painters Melanie Klimpel and Tice VanderHeiden, mural artists Dinah Langsjoen and Dana Sikkila, and Craig Kotasek of Tin Can Valley Printing. Oh, and alpaca farmer/Wheel of Fortune master Chad Cabanilla showed us all the art of winning with his amazing run last spring.

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So, sit back, grab a warm beverage and enjoy that crisp autumn breeze with the fall issue of North Kato magazine. Let’s get inspired and let those creative juices flow!

Wess McConville Editor, North Kato Magazine LUXE Quarterlies, LLC editor@luxequarterlies.com

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SCAN HERE TO READ ONLINE

CONTENTS AU G S E PT O C T

6

PAINTING IN ALL PLACES

10

SAVING FOR COLLEGE: PLANNING AHEAD WITH PURPOSE

12

ART IN THE ALLEY

16

DISTRICT 77: NEW FACILITIES FOR STUDENTS

22

FORTUNE FOUND

26

GOOD FOOD AT SEOUL FOODS

30

STARS ALIGN AT THE YOUTH TALENT SHOW

PUBLISHER LUXE QUARTERLIES NATASHA WEIS MARKETING NATASHA WEIS MELISSA LANCASTER RACHEL CARPENTER

H E R E TO WR I T E ?

CRYSTAL MAERTENS KIM LINGBECK

EDITOR WESS McCONVILLE DESIGN EXPOSURE CREATIVE HIM & HER DESIGN COVER PHOTOGRAPHY CASEY EK PRINTER CORPORATE GRAPHICS COMMERCIAL

Writers are the voice of North Kato Magazine and we are proud to have a blend of seasoned writers and fresh new voices. If you would like to join our team of freelance writers contact us at info@luxequarterlies.com PLEASE DIRECT ALL EDITORIAL SUGGESTIONS & ADVERTISING INQUIRIES TO INFO@LUXEQUARTERLIES.COM 507.227.2545

North Kato Magazine is published and mailed quarterly by Luxe Quarterlies. The content used in this magazine is copyright 2026. The opinions or points of view expressed within are those of our authors.

FALL 2026 NORTH KATO MAGAZINE

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BY WESS MCCONVILLE Photos by Casey Ek, Wess McConville and Submitted

Although the name Justin Ek may not ring a bell for every local resident, it’s guaranteed that everyone has seen his mural art scattered throughout Old Town Mankato on walls and utility boxes. Ek, who is a sculpture artist as well, has also created a myriad of artworks to decorate Mankato’s Day of the Dead, a festival which he is a founder of. With all of that in mind, it’s probably fair to say that Ek may be the most well-known Mankato resident without a household name.

Not only is he invested in his own craft, Ek, 36, helps organize events like North Mankato’s Art in the Alley, and offers his own sculptures for kids to paint and put their creativity on display. Painting a community mural as a child sparked Ek’s interest in art and he hopes to provide that same spark by being an active part of these events. “Maybe one day there is somebody like me that’s doing all kind of art things and

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NORTH KATO MAGAZINE FALL 2026

events that makes everyone’s lives better because they participated in these events in their youth.”

A painter by trade with Bellissimo Paint and Coatings, the community mural that sparked Ek’s interest in painting happened 25 years ago on the exterior wall of a pawn shop his father owned, located next to the Coffee Hag. The mural was a way to reduce graffiti and beautify the neighborhood, strategies Ek uses today. “I loved it [painting the mural] and that is something that stuck with me forever. When we grew up, it became a way to combat graffiti in our alleyways. Our vans were getting vandalized, so we said, ‘this is what we did back in the day to make this neighborhood nicer,’ so we did a community mural, and after that it felt like such a natural, organic thing to be involved with. I’m pushing myself to do more.”

n i t s u J EK

adds beauty and culture to the area through public art

As a sculpture artist, Ek will often post videos on his Facebook page of his current projects that he narrates with a stream-ofconsciousness trip inside his creative thought process. The papiermache sculptures Ek creates is rooted in cartoneria, a traditional Mexican art form. He began to dabble in cartoneria four years ago to provide the Day of the Dead festival with artwork and help keep costs down by creating the art himself. “It’s just grown every year since I’ve practiced it and now I just do them all year long,” he said.

In the four years since he began cartoneria, Ek said the art form has grown among artists, especially in Minnesota. “Last year in Minneapolis or St. Paul, they had a whole island of these sculptures that they brought international artists in to make. So statewide this type of art has really taken off; which is kind of special. I was doing it before it really took off here, so that was fun to see that evolution of the art form really become big in Minnesota.”

Cartoneria traditionally features big, mythical-type creatures made of papier-mache. Ek’s take on the art form is to make those large creatures, but more realistic looking. One piece he is particularly proud of is a large loon that he had displayed in a juried show at the Carnegie Art Center in Mankato. He used a small wooden duck as the inspiration for the loon. “To have a big piece like that brought in was pretty cool.”

A loon that Ek showed at Mankato’s Carnegie Art Center. Inspired by the traditional Mexican art form called cartoneria, Ek creates his sculptures using cardboard, leftover material from his job as a painter and other refuse he stockpiles.

As a house painter, Ek uses his leftover waste for his sculptures. The plastic waste acts as stuffing to provide stability. He also has an eye out for any other waste he can use.  FALL 2026 NORTH KATO MAGAZINE

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

“It’s rooted in sustainability,” Ek said. “A lot of what I do is built on carts and metal pieces, so it’s collecting junk and collecting lots of cardboard throughout the year. I use plastic when I paint houses, so when we take that stuff down I form balls with it and pack it away. It’s trying to reduce my waste, in a way, and turn it into something.”

As with many projects, sometimes what was planned in the beginning is not what the piece turns out to be. With sculpture building and painting Ek allows himself flexibility to modify finished artworks or ones he’s still creating. “Sometimes I set out to make something and that’s what I end up making.

Sometimes I set out to make something and it turns out to be completely different. The loon was supposed to be a horse and it turned into a loon. The process, you just have to go with it and allow yourself some flexibility.”

Ek followed that flexibility philosophy with his latest series of paintings, titled “Echoes of the Wild,” in which he took older artworks of his and painted animals over portions of the canvas to create something new. “I’m not married to any sort of art form I make,” he said. “I allow myself to ruin them and change them and things like that.” Ek said some of the paintings that are part of this series sat in a corner for two to three years. The series was concluded within two months. “It can go fast when you are feeling inspired,” he said. Ek is scheduled to display “Echoes of the Wild” along with his sculpture work at the St. Peter Arts Center in 2027.

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NORTH KATO MAGAZINE FALL 2026

As far as future community art projects, Ek said he would like to see graffiti artists curate projects to color the downtown Mankato parking ramps. He would also like to see art spread throughout the community, rather than just a specific section or street. Personally, he hopes to inspire other artists to create public art. “I would like to leave a legacy for any young artist or any artist practicing locally to be able to approach a mural and say, ‘I want to try this and add to the community.’ But I want people to have integrity and hold themselves to a high standard of community to give for the right reasons.”

Most of all, through his art and community involvement, Ek strives to set a positive example for his children.

“What makes me proud to be a tradesperson, an artist and a community servant is that my kids get to see that you can be as engaged with your community as you put in. They are my pride and joy. I love my children so much.”

Ek’s murals can be found throughout Old Town Mankato, as well as the Blue Earth County Library, and the New Horizon Academy building on E. Main St. Mankato’s Day of the Dead festival, as always, is scheduled for the final Saturday in October – which falls on Halloween this year. “We have some cool things planned for this year,” said Ek. “It’s always a good time.”

Justin Ek’s series of paintings, titled “Echoes of the Wild.” For these works, Ek painted animals over older portraits of his to create something new. This series, along with a selection of Ek’s larger-than-life sculptures will be on display at St. Peter Arts Center in 2027.

A Day of the Dead themed mural painted by Justin Ek outside of his Old Town, Mankato studio. Ek, known regionally for his unique sculptures, has worked with Twin Rivers Council for the Arts to organize the Art in the Alley events on Belgrade Avenue. Ek’s murals can be found throughout the City of Mankato.

Local artist Justin Ek brought his life-size sculptures to the May 30 Art in the Alley for anyone to take a turn with the paintbrush and add their bit of flair. Art teacher Katie Trembley and her daughter Addie added a bit of purple to Ek’s Viking ship. “The great thing about art is that kids can explore and express themselves in any way they want,” said Trembley.

Follow Ek on Facebook by typing his name in the search bar. Also find out more information on Mankato’s Day of the Dead on Facebook by searching Old Town Day of the Dead.  1577

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Saving for College For many families, college represents opportunity. It opens the door to new experiences, career paths, and long-term stability. At the same time, it is one of the largest planned expenses most households will ever face. While conversations about college savings often focus on where to put money, an equally important factor is how to save in a thoughtful and sustainable way over time.

As a treasury management officer, I often help people understand that successful college saving is not about finding the perfect account. It is about building smart habits, separating everyday cash needs from long-term goals, and putting structure around savings so future decisions feel more manageable.

Why Starting Early Makes a Difference College does not arrive unexpectedly. There is a clear timeline, which makes planning possible. Starting early, even with small contributions, allows families to spread costs over time and reduce the need for future borrowing. It also creates flexibility. When savings grow gradually, families have more choices when it comes time to evaluate schools, programs, and timing.

Planning Ahead with Purpose

BY JENN FAUST

Just as we plan ahead for vacations, home projects, or retirement, college is best approached the same way.

Treating it as a planned milestone helps reduce stress and avoids last-minute financial pressure.

Taking a Treasury-Style Approach at Home In treasury management, one principle consistently holds true: money works best when it has a specific purpose. The same concept applies to college savings. Keeping education funds separate from day-to-day spending helps families stay disciplined and reduces the risk of unintentionally using those funds elsewhere. That is something many people, myself included, have learned through experience.

Creating a dedicated account for college savings adds clarity. When funds are combined with general checking balances, it is much easier to lose track of what is intended for the long term. A separate structure helps keep the goal front and center.

Finding the Right Way to Save There is no single right approach to saving for college. Some families prefer traditional savings accounts that provide flexibility and easy access. Others explore education-focused options designed for longer-term planning. In many cases, using a combination of tools makes the most sense.

What matters most is choosing an approach that aligns with your timeline, comfort level, and overall financial picture. A good plan should feel manageable and realistic, not restrictive.

Make Saving Automatic and Easy to Track Two habits can make college saving far easier to maintain.

The first is automation. The second is visibility.

Automatic transfers remove the mental burden of remembering to save each month. Even small, consistent contributions can add up over time, and once the process is in place, saving becomes part of a routine rather than an ongoing decision.

Being able to see progress is equally important. Watching balances grow builds confidence and momentum. When families know where they stand, college planning feels more approachable and far less overwhelming.

Looking Ahead Saving for college goes beyond the numbers. It is about preparation, confidence, and peace of mind. By starting early, saving with intention, and using clear structure, families can approach college planning with greater clarity and control.

A wellthoughtout plan today can make a meaningful difference in the years ahead. 

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NORTH KATO MAGAZINE FALL 2026

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STORIES & PHOTOS BY WESS MCCONVILLE

A NEW MURAL FOR

NAKATO OFFERS ITS EXTERIOR FOR A PUBLIC ART PROJECT While construction crews were making improvements to Belgrade Avenue, local artists beautified the Nakato building.

Offering their artistic interpretation of what they hear and see throughout their community, local artists Dana Sikkila and Dinah Langsjoen painted what they call “The Sounds of North Mankato.”

“It’s really exciting to have a piece in such a central location in downtown North Mankato, which is the area we cohabitate,” said Sikkila in regards to creating a mural on the side of Nakato Bar & Grill.

By the backdoor of Nakato, Sikkila painted two songbirds to represent music and gathering at events such as Blues on Belgrade and Music in the Park. With the artwork wrapping

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NORTH KATO MAGAZINE FALL 2026

around the corner of the building that faces Range Street, Langsjoen filled in the coneflowers, other foliage and circles. Sikkila said the circles that dot the piece represent the visual art that North Mankato offers.

Langsjoen hopes this mural inspires the next generation of artists. “I’m a huge advocate for kids,” she said. “They already have that innate in them, creativity.

And if a kid that sees that somebody painted this mural on that wall, they might not give up their creative dream.”

Visit the now completed mural and permanent art installation that Tice VanderHeiden and Melanie Klimpel painted at Nakato Bar & Grill.

Local artist Melanie Klimpel painted one of the two new permanent art installations at Nakato during the first Art in the Alley. Although live painting a mural requires intense focus, Klimpel took time to enjoy the vibe from the nice weather and music from Indigo Moon. “I love getting out where there’s live music and creating art,” she said.

LOCAL MUSICIANS

o oon IndigM KEEPING ‘60S ROCK ALIVE

Playing a mix of rock and roll from the 1960s to today, local band Indigo Moon entertained the crowd at the May 30 Art in the Alley with a set of live music.

Inspired by bands such as the Beach Boys, Beatles and Rolling Stones, these 20-something Mankato residents are a mix of friends and family and formed a band in 2024. “We all just fell in love with the music from that time [the 1960’s] and naturally wanted to play the songs live,” said Indigo Moon drummer Arden Pawlitschek.

Indigo Moon is: Aaron Hernandez, lead vocal; Aaron Pawlitschek, lead guitar; Sam Maertens, bass; Joel Pepper, rhythm guitar; Arden Pawlitschek, drums.

Follow Indigo Moon on Facebook for upcoming events.

Tice VanderHeiden partnered with Melanie Klimpel to create a permanent art installation at Nakato that he said was inspired

by Alphonse Mucha and the Art Nouveau movement.

“We picked a style and we went with it,” said VanderHeiden.

A LASTING

CREATIVITY FOR

WHAT'S OLD AT ART IN THE ALLEY Not only seeing, but also operating an old school letter press for the first time is no obstacle for Gunnar Shellum of Mankato at the June 18 Art in the Alley. Shellum, as his father Shaun Shellum (left) and owner of Tin Can Valley Printing Craig Kotasek look on, got to sample what is called a galley proof press “It’s fun I love it,” said Kotasek in regards to teaching his craft of letter press printing to others. “Kids never get to see something like this. Even the adults, for some of them it’s their first time seeing this, too.”

The first Art in the Alley installment brought out families from around North Mankato, including Theresa Sieberg who painted a mask with her children Roger and Raymond. The mask painting was sponsored by volunteers from the Minnesota Latino Museum who also had stations for pinata making and paper flowers.

Kotasek operates his print shop full-time out of his grandfather’s old granary on the family farm south of Henderson, Minn. In his shop he owns a collection of antique but operable presses, including models from Chandler & Price and Vandercook. Primarily, he prints gift cards, band posters and raffle tickets. “It’s old, it’s human powered and [customers] are surprised at how good it looks when it comes off,” Kotasek said about his presses and2026 finished product.

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New facilities for many students to start the year

BY WESS MCCONVILLE Submitted photos courtesy of District 77

The new Hoover entrance that will greet the young Huskies to start the 2026 school year.

Mankato West High School Administration Area

The new eight-lane pool at Dakota Meadows Middle School. The pool, completed in 2025, is used by the Mankato West swim team, by middle school students for swim lessons, Mantas Swim Club and for community use.

here’s always an adjustment period for students and teachers at the beginning of a school year, and since District 77 voters approved a building bond referendum in 2023, renovated facilities and dodging ongoing construction have been on that list.

That $105 million bond is funding improvements to schools not only in North Mankato, but district wide. It includes enhancements to the safety and security of all buildings, offering early learning access to preschool-aged children and, according to the district website, providing learning and wellness spaces for students and staff.

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Renderings of what the construction at Mankato West will look like when complete.

(From L-R) The new main entrance, administration area, the band room, the choir room and the gymnasium.

Of all district schools, the Mankato West construction project is the most ambitious and is scheduled for completion in the fall of 2027.

Along with the secure entrance every school will receive, West students, when the construction is complete, will have a new gymnasium, locker rooms, classrooms, music rooms and other amenities for students and athletes.

Construction at Hoover Elementary began in the spring and has continued throughout the summer to reach that fall completion date. With its secure entrance, there will be additional space for student support services, renovated bathrooms to meet Americans with Disabilities Act requirements and renovated space for special education classrooms.

Construction at the two elementary schools below the hill, Bridges and Monroe, was completed in 2024 and 2025, respectively. At Bridges, renovation was done to move special education rooms from the basement and a secure entrance was built. At Monroe, space was renovated for student support services and a secure entrance.

Like Mankato West, Dakota Meadows Middle School received a substantial facelift when its construction was complete in 2025. The most noticeable addition is the new wing where the eight-lane pool is located. Beside the pool is seating for spectators. New locker rooms are also a part of that new addition, as well as a new storm shelter addition, a secure entrance and renovated spaces for special education classrooms and student support services. Outside of the building, seven tennis courts were built. 

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FORTUNE

FOUND Resident Chad Cabanilla makes impressive run on Wheel of Fortune

Using his alpacas as extras in audition videos was never part of the plan when rural North Mankato resident Chad Cabanilla became a livestock farmer. However, when the idea to audition for Wheel of Fortune came to mind, his alpacas and family-owned century-farm site proved the perfect backdrop.

This previous April, Cabanilla, 40, made a run of five consecutive Wheel of Fortune shows, winning four of them and totaling nearly $200,000 in cash and prizes. That dreamcome-true scenario began 2.5 years prior when Cabanilla, surrounded by his alpacas, recorded an audition video in front of the silo at his farm for game show producers in Culver City, Calif.

“After that it was the waiting game,” said Cabanilla of the time it took from when he submitted his audition video to when he first heard from the show producers. Cabanilla said he had contact twice in the first year from when he sent the video. The Wheel of Fortune people, however, kept an interest in Cabanilla and invited him to a Zoom meeting with other potential contestants to solve puzzles and meet with a show producer. The show connected with Cabanilla once more and then he finally received the email he had been waiting for in January of 2026.

“The email came on, like, a Thursday night and it asked if I would be available to come out on these certain dates. I didn’t even look at the dates, I just said ‘yep, I’ll be there.’”

With a February taping scheduled, Cabanilla, his husband Dan Gilbert and two friends left for Culver City, located on the west side of Los Angeles. Participating in the second-tolast taping of the day, Cabanilla won. He was invited back to the next show and won that as well. “The morning that I got up and took an Uber to the studio, I thought whatever happens is going to happen and to walk away with a handshake, a hug from Vanna and the $1,000 minimum [prize], that’s worth the experience itself,” said Cabanilla of his mindset entering his first gameshow. “It just exploded into something crazy big.”

Not only does Chad Cabanilla harvest the wool from his alpacas for blankets, hats and mittens, through his Double C’s Farm, he offers alpaca rental for weddings, parties and special events. Find out more by calling or texting Cabanilla at 507-317-1777.

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NORTH KATO MAGAZINE FALL 2026

Gilbert described watching his husband perform so well at Wheel of Fortune from the audience as a surreal experience. “Watching Chad on that stage, spinning that wheel and solving puzzles was like being on a roller coaster: sometimes nervous, sometimes suspenseful, but most of all, it was a thrill ride I’ll never forget.”

FIVE SH FOUR WOWS. INS NEARLY .

Out for drinks on the second leg of the Wheel of Fortune taping, (L-R) Gilbert, Logan Sonnek and Poehler accompanied Cabanilla.

200,000

$

IN PRIZ

ES.

Following his second win, the show was through taping for a month. Returning in March, Cabanilla, again accompanied by Gilbert and friends, won two more shows but lost the third. The nearly $200,000 in prizes included seven vacations, although he can only use them within a year. Cashing out the rest and keeping three, Cabanilla chose Vietnam, Amsterdam and Washington D.C.

Chad Cabanilla’s companions for his first Wheel of Fortune taping in Los Angelas included (L-R) Cabanilla, Dan Gilbert, Dianne Easton and Bobbie Sue Poehler.

Cabanilla credited his success on the show to years of watching Wheel of Fortune, which he says traces back to preschool when the only channels he had were KEYC and a handful of others. “I think it comes from just, literally, watching it nightly. And I have the Wheel of Fortune app on my phone. I just have fun with it, I guess.”

Prior to taping, Cabanilla had a chance to meet with Vanna White, who would arrive at 7 a.m. to chat with the contestants. He said both she and show host Ryan Seacrest, who would arrive later, were both down-to-earth. “I wasn’t starstruck, it was just a normal youand-I talking type thing.”

Because there was a delay of around a month from when the episodes that Cabanilla recorded were aired, he and Gilbert were able to attend watch parties and see the episodes live with their family and friends. Gilbert said the support shown locally and nationally towards his husband topped the prizes won. “The prizes and money were above any expectation that I had, but the best part was the outpouring of support from everyone watching from their living rooms, bars and local hangouts. This was truly an experience I’ll never forget. Truth be told, I still go back and watch the episodes over and over again.” 

An example of the gloves and a blanket made from the wool of Cabanilla’s alpacas. These products and more can be found at Double C’s Farm stand at the North Mankato Farmer’s Market, held every Monday until Oct. 12 at 1825 Howard Drive, next to Caswell Park and behind Fire Station No. 2.

FALL 2026 NORTH KATO MAGAZINE

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ZUCCHINI

FIVE FUN WAYS TO USE ZUCCHINI Blend it into smoothies or sauces for added nutrients without a strong flavor.

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If you’ve ever planted zucchini, you know it goes from “just a few” to “please take some” almost overnight. August is peak season, and gardens and farmers markets are bursting with summer squash and zucchini.

These green (and sometimes yellow) veggies are more than just plentiful.

Zucchini is low in calories and high in water, making it a refreshing choice for hot days. It also provides vitamin C for immune support, potassium for heart health, and fiber to support digestion.

Summer squash offers similar benefits, along with antioxidants that help protect cells from damage.

In short, they are easy on the body and easy to love, especially when prepared creatively.

Stuff it with lean protein, grains, and cheese for a complete meal.

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Grill slices or spears with olive oil and herbs for an easy side dish.

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GOOD FOOD SEOUL FOODS Area’s Asian grocer is growing and the food keeps getting better

By Wess McConville

As one who has only had that common brand of ramen that’s sold in every grocery store in America, seeing Seoul Foods’ shelves stocked with around a dozen different varieties was an eye opener. Right next to the ramen shelf is another filled with soy sauces and seasonings from across Asia, and coolers filled with homemade deli items stand directly on the other side. With those deli items gaining more wordof-mouth popularity by the day, Seoul Foods has come a long way from less than two years ago when they opened their doors with zero loans and a smattering of inventory.

“When we came up we had nothing,” said Yella Hensley who, with his wife Sook Nam, own and operate Seoul Foods. “We had less than $9,000 in inventory; enough to fill two shelves, one refrigerator and a freezer.”

Since that opening day, Seoul Foods has grown into a destination for Asian grocery and deli in a region that offered little in the way prior. The idea for this successful business, however, began out of the inconvenience of driving to the Twin Cities to shop for Korean groceries.

“It’s a long drive and it takes a lot out of your day,” said Nam, a 2001 graduate of Loyola Catholic School. “One day, jokingly, I said I’m just going to open up a store, and with the support of my husband we just kind of put it into motion.”

Conveniently, Nam and Hensley found the location for their soon-to-be store in a strip mall on the 400 block of Belgrade Avenue; a building that once housed a dry cleaner and could handle the electrical demands that large refrigerators in grocery stores need.

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With the building and an opening date set, Nam and Hensley drove to the Twin Cities to purchase the store’s inventory, arriving after dark. “When we got there everything was closed because we got there so late,” said Hensley. “There was only one wholesaler open, and I don’t even think we got a wholesaler rate.”

With the inventory in place, readying the store for opening day required some improvisation from Hensley and Nam to make $9,000 in inventory seem like more.

“My son was putting up the shelves and stocking the store while I was breaking down the products and Sookie entering it into the system. Once we were finished, I looked up and the store looked so empty,” said Hensley. “We took down all of the shelves except for two and spread everything out.” We had shelves stacked up to our shoulder.”

Nam and Hensley said business was good at the start, with North Mankato residents curious at what the new Asian grocer had to offer. With word-of-mouth, Nam said business began to really pick up in the weeks ahead.

“When we opened, in my head, we would have Korean clientele and customers,” she said. However, our first day we opened, and in the days and weeks ahead, it wasn’t just the Asian community but the community itself came out of curiosity to see and ask questions.”

Hensley noted that even though the store had little inventory at the start, the desire to see a grocery succeed in Lower North Mankato drove residents to shop Seoul Foods. “I don’t think we would have [succeeded] unless we were here in Lower North. If we would’ve been [in the Twin Cities], customers would’ve walked in and walked out. It was the community that said we want an Asian store. They said, ‘this is what you’ve got, this is what we’re buying.’

Our first six months before the bridge closed, that’s when we were the busiest because people wanted to see what we have.”

As an Asian grocer, Seoul Food carries foods unique to the area such as fried chicken ice cream. North Mankato resident Dayna Stamps learned this was in stock and quickly became a regular. “My little brother has been literally raving about them,” she said of the ice cream cone. “We just moved here from Duluth where they have an Asian market. I stopped in here to see what they have and I was like, ‘oh my gosh they have them here.’”

Besides the fried chicken ice cream, Stamps also makes sure to shop the variety of Buldak ramen noodles Seoul Foods has in stock. “They literally have all of the flavors, they are the best,” she said. “We have to keep a stockpile at home because they are hard to find.”

rented kitchen at the Kato Ballroom, the deli rotates to-go items like pineapple kimchi, mango sticky rice, beef bulgogi and marinated hard-boiled eggs. The Mankato bakery, Wooden Spoon, one of the handful of vendors Seoul Foods collaborates with, also offers a rotating menu of Asian bakery items that are sold in Seoul Foods’ deli.

Because of the success of the deli, Seoul Foods plans to one day expand into a new location beyond its current site where the kitchen can be within the store and hot items can also be on the menu. There was a plan to relocate this last August, however, like many North Mankato businesses, the bridge closure has slowed customer traffic so now they plan to stay in the current location at least through the rest of the year.

Seoul Foods is open seven days a week and located at 410 Belgrade Ave. Follow Seoul Foods on Facebook for store updates and deli offerings. 

Although Seoul Foods has a Korean focus, Hensley describes the store as an international store with a Korean flavor.

On the shelf, soy sauces from Korea, Japan, Vietnam and the Philippines are stocked next to the essential Korean ingredients: gochujang, a Korean spice paste; and gochugaru, a Korean red chili pepper powder. A personal favorite of Nam’s is the Korean soy sauce Sempio, an item she had to travel for prior to opening Seoul Foods.

Big Dog Sports Cafe is located in upper North Mankato. Offering a full menu of delicious lunch and dinner items. Lounge at our bar and enjoy a delicious drink while visiting with our friendly staff!

Although the international grocery has been a boon to local Asian food enthusiasts, its deli offerings is how Seoul Foods has garnered the following it has. Made by Nam daily at their

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Stars Align at the North Mankato Fun Days Youth Talent Show!

T

he stage was set, the spotlights (or in this case, the sun) were bright, and the energy was absolutely electric at this year’s North Mankato Fun Days Youth Talent Show on Wednesday, July 8th!

Six incredibly brave and talented local kids took the stage to share their passions, and wow—did they ever bring down the house!

The audience was treated to a spectacular variety of acts. We had fingers flying across the piano keys, high-energy dance moves, an enthusiastic cheer routine, and even a creative balloon animal demonstration! Every single performer brought their absolute best, making it a night full of big smiles, loud cheers, and unforgettable memories.

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Keeping the party moving and the crowd roaring was our amazing Emcee, Jeff Lang from Radio Mankato! Jeff brought his signature radio charm to the stage, keeping the excitement at an all-time high and making sure each and every performer felt like a total rock star before they even started their act.

This year’s official judges included Natasha Weis and Rachel Carpenter with Luxe Quarterlies, alongside Rachel’s mom, Beth Milbrett with Caring Transitions.

The trio had the absolute best seats in the house but the toughest job in town picking winners from such a stellar group of superstars. 

A huge congratulations to all six of the fantastic performers—keep shining bright, North Mankato!

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BRIEFS

NEWS

NEW CHICKEN RESTAURANT The area is set to receive another fast-food chicken restaurant, this time on Commerce Drive in the former Curiosi-Tea building.

YoYo Chicken, with 23 locations in New York City and one in New Jersey, has announced an expansion restaurant in North Mankato.

Shortly after Curiosi-Tea closed its doors, the marquee in front of the building announced its upcoming opening and YoYo Chicken posters appeared in the windows.

A franchise representative did not respond to a request for comment.

In addition to a variety of fried chicken items, YoYo Chicken also serves smash burgers, milkshakes and salads.

B.O.B. SHARES STAGE WITH ART IN THE ALLEY Music and art will fill the 200 block of Belgrade Avenue as Blues on Belgrade will coincide with the final Art in the Alley on Saturday, Sept. 19. Blues on Belgrade, because of the construction project, was pushed into early fall from its usual mid-summer date. Along with the lineup of accomplished blues artists, restaurants and bars will have food and drinks for sale.

Music starts at 2 p.m.

Before the first notes of Blues on Belgrade are struck, Twin Rivers Council for the Arts will host its final Art in the Alley “Celebrating Us in Art” starting at 11 a.m. at its usual location next to Nakato.

The theme for the finale will be a culminating celebration of community, culture, and creativity – honoring the ways art reflects who we are and how we come together.

BBQ RESTAURANT OPENS ON BELGRADE Find southern style cooking at the newest restaurant to open in North Mankato, Fat Back Smoke Stack. Located at 503 Belgrade Ave., there is an array of BBQ, comfort food and desserts on this rotating menu. Although the grand opening for the restaurant was on June 21, Fat Back Smoke Stack has already built a sizable following on its Facebook page, with overwhelmingly positive reviews touting the delicious food and generous portions.

For hours and menu items, follow Fat Back Smoke Stack on Facebook.

MSO TO HOST SYMPHONY ON THE PRAIRIE Celebrate the start of the 76th season of Mankato Symphony Orchestra with its annual concert, Symphony on the Prairie. Music begins 6 p.m. Saturday, Sept. 12 at Benson Park in North Mankato.

Although the symphony is free, donations are accepted.

In celebration of America’s 250th anniversary, the program will feature a mix of patriotic favorites alongside beloved and nostalgic selections, including music from the “Sound of Music.”

Designed to stir memories, spark joy and invite participation, the concert promises moments that audiences can sing along to and share together.

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INGREDIENTS

The sizzle of a chicken smash burger meets the crunch of a toasted tortilla in this juicy, savory, crispy-edged taco cooked until golden brown. Each bite delivers rich flavor balanced by the freshness of a ready-made chopped salad topping. It’s a crave-worthy mashup perfect for an easy weeknight meal that tastes anything but ordinary.

6 slice(s) Hy-Vee lower sodium sweet smoked thick-sliced bacon ½ c. Hy-Vee seriously sweet grape tomatoes 1 (13.3-oz.) pkg. Dole country ranch chopped kit 1 lbs. Smart Chicken air-chilled ground chicken breast 1 tbsp. Kinder’s Mexican chicken taco seasoning 1 (10.1-oz.) pkg. Hy-Vee flour tortillas great for street tacos ½ (8-oz.) pkg. Hy-Vee finely shredded taco natural cheese Hy-Vee chicken dipping sauce mayo dip and sauce

Meanwhile, cut ½ c. tomatoes into quarters. Chop cooked bacon; set each aside. Lightly crush salad kit croutons and place salad into a medium bowl. Add salad kit inclusions and chopped bacon; toss to coat. Cover and refrigerate.

Meanwhile, stir together ground chicken and chicken seasoning in a medium bowl until combined, do not overmix. Divide chicken mixture between twelve tortillas. Evenly spread chicken into a thin layer.

Heat the same large nonstick skillet over medium heat, lightly coat with cooking spray. Working in batches, place three tortillas, chicken mixture side down, in skillet.

Cook for 2 to 3 minutes or until edges are golden brown and an internal temperature of 165°F. Turn tortillas over, reduce heat to medium low, sprinkle with cheese, and cook 1 to 2 more minutes, or until golden and cheese begins to melt.

Repeat with remaining tortillas, spraying the skillet with cooking spray, if needed.

Pizza night takes on a new meaning with our pepperoni and bell pepper skewers wrapped in pizza dough.

INGREDIENTS

Chicken-Bacon-Ranch Smash Tacos

Cook bacon in a large nonstick skillet over medium heat for 5 to 6 minutes or until crisp; turning occasionally. Drain bacon on paper towels; set aside. Carefully wipe skillet with paper towels and set the skillet aside.

Blue Ribbon Pizza Sticks

⅓ c. Hy-Vee salted butter 1 tbsp. refrigerated minced garlic 1 tbsp. Hy-Vee dried oregano Hy-Vee ground black pepper 1 (13.8-oz.) can Hy-Vee refrigerated pizza dough 1 (6-oz.) pkg. sliced pepperoni 3 bell peppers 1 c. Hy-Vee shredded Italian cheese blend 1 c. Hy-Vee pizza sauce Fresh oregano McCormick Crushed Red Pepper

DIRECTIONS

DIRECTIONS

Make mealtime simple and enjoyable with recipes the whole family will love. We’re highlighting fresh, easy-to-make dishes designed to please picky eaters and busy schedules alike. Discover go-to favorites that bring everyone to the table while keeping stress to a minimum.

Preheat oven to 400 degrees. Line a baking sheet with foil; spray with nonstick spray.

Combine butter, garlic, dried oregano, and black pepper. Unroll pizza crust on a lightly floured surface. Brush dough with half of the butter mixture; cut into six strips.

Alternately thread pepperoni and bell pepper onto each skewer, For each pizza stick, skewer one end of dough strip and wrap dough around the pepperoni and bell peppers.

Arrange skewers on prepared baking sheet.

Brush with remaining butter mixture. Bake 15 to 20 minutes or until light golden brown.

Sprinkle with cheese and bake for 2 to 3 minutes more or until golden brown. Spoon pizza sauce on skewers and, if desired, garnish with fresh oregano and crushed red pepper.

To assemble, divide salad mixture evenly over tacos.

Top with tomatoes and drizzle with chicken dipping sauce, if desired.

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NORTH KATO MAGAZINE FALL 2026

Sushi Sandwich Rolls

1 (7.6-oz.) pkg. Hy-Vee Short Cuts chopped tricolor bell peppers

¼ c. plus 2 Tbsp.

Hy-Vee ranch salad dressing, divided

1 (12-oz.) pkg.

Hy-Vee Deluxe shells & cheese dinner

2 tbsp. Gustare Vita olive oil, divided

3 c. Broccoli 1 c. Dole Baby Spinach

Place chicken in a resealable plastic bag. Pour in ¼ cup ranch salad dressing; seal bag. Turn bag to evenly coat chicken. Refrigerate for 4 hours or overnight, turning bag occasionally.

INGREDIENTS

½ c. whipped chive cream cheese spread 8 slice(s) Hy-Vee singles American cheese

Fill a large saucepan with water and bring to a boil. Stir in pasta; return to a boil. Reduce heat and gently boil for 8 to 10 minutes or until al dente, adding broccoli during the last 4 minutes. Drain; reserve ¼ cup pasta water. Return pasta and broccoli to saucepan. Stir in reserved ¼ cup pasta water, cheese sauce from pkg., remaining 2 Tbsp. ranch salad dressing and peppers. Cool completely.

To store, divide pasta mixture among 4 singleserving microwave-safe containers; top with chicken slices. Cover and store in refrigerator up to 4 days.

To serve, lightly tuck ¼ cup spinach into the pasta mixture in each container. Cover each opened container with a paper towel. Heat individually in the microwave on HIGH for 2 to 3 minutes or until 165 degrees.

4 organic rainbow baby carrots ½ large ripe avocado

Flatten each slice of bread a rolling pin; remove crusts.

using

Spread 1 Tbsp. of cream cheese on each slice of bread; spreading to edges. Place American cheese slices in center of bread slices.

Fold turkey slices in half to fit on top of cheese slices. Arrange carrots and avocado matchsticks across the center of the turkey.

Roll up each bread slice with fillings, starting at one side to make into a log shape. Be careful not to rip bread.

Place sandwich logs in resealable freezer plastic bags or covered containers. Store in freezer up to 2 weeks.

To pack lunch, thaw 2 sandwich logs overnight in refrigerator. In the morning, cut each log into 4 pieces. Pack an insulated lunch box, or in a bento box in an insulated bag, with an ice pack; serve within 4 hours.

Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add peppers; cook for 4 to 5 minutes or until softened and slightly charred, stirring occasionally. Remove and set aside.

Heat remaining 1 Tbsp. oil in skillet. Remove chicken from bag; discard marinade. Add chicken; cook for 16 to 18 minutes or until chicken reaches 165 degrees, turning halfway through. Transfer to a cutting board; let rest at least 10 minutes. Cut into slices and cool completely.

1 (9-oz.) pkg.

Hy-Vee oven roasted turkey breast deli slices

Sheet Pan Mustard-Glazed Brats + Veggies 1 red potatoes 1 Brussels sprouts 2 c. petite baby carrots 1 large red onion, cut into ½-in. wedges 4 Hy-Vee Meat Department fresh pork beer bratwursts, cut into thirds ¼ c. Gustare Vita olive oil ¼ c. Hy-Vee Select 100% pure maple syrup ¼ c. coarse ground smoked porter mustard

Just a few minutes' prep time and a surprise breakfast ingredient lead to a delicious brat-and-veggie-filled sheet pan meal for four.

DIRECTIONS

1 lbs. Hy-Vee True boneless, skinless chicken breasts

8 slice(s) whole grain white bread

INGREDIENTS

DIRECTIONS

INGREDIENTS

Enjoy an easy, extracreamy pasta-vegetable dish with juicy chicken.

Bonus: It easily can be meal-prepped.

DIRECTIONS

Cheesy Chicken-Broccoli Ranch Shells

Surprise your kids at lunchtime with meat and veggie sandwich sushi. It’s a simple and healthy way to let them know you’re thinking of them.

Preheat oven to 425 degrees.

Spray a large rimmed baking pan with cooking spray; set aside.

Place potatoes, Brussels sprouts, carrots, onion and bratwursts in a large bowl; set aside.

Whisk together oil, maple syrup and mustard in a small bowl; pour over vegetables and bratwursts; toss to combine and coat evenly. Transfer mixture into prepared baking pan.

Bake for 35 to 40 minutes or until potatoes are tender and bratwursts reach at least 165 degrees, stirring halfway through.

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