Health Junkie whips up flavorful, pre-portioned meals
SON OF FORMER MAYOR RESTORES LONGTIME FAMILY HOME NOVEMBER 2021
Happy and Healthy
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NOVEMBER 2021 This November, we’re celebrating food, wine and family fun. So gather around the table, say your blessings and rejoice in a delicious meal. Cheers!
14 — Happy and Healthy
22 — Wine of the Times
Health Junkie whips up flavorful, pre-portioned meals.
Sommelier wine buying strategies and cold-climate wine education.
16 — Treasuring Uniqueness
30 — A Legacy Lives On
18 — A Hot New Workout Hotworx heats up the average workout.
20 — Music Mania
Son of former mayor restores longtime family home.
6 — Editor’s Letter 9 — Noteworthy 37 — On the Town 40 — Gallery 48 — Last Glance
Photo: Chris Emeott
Artis Senior Living partners with Woodbury Thrives to develop a program that assists those suffering from dementia.
IN EVERY ISSUE
42 — Let’s Talk Turkey Dig in on some turkey trivia this Thanksgiving.
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FROM THE EDITOR Hailey Almsted, email@example.com
Dr. Marc Roehrich Dr. James Erlandson
Where visiting the dentist feels like visiting a friend. Inside our practice, you may forget you’re at the dentist. We love to laugh and have fun, while still providing high-quality care customized to meet your needs. You’ll feel among friends here.
ovember is known as the time to gather. To pull out your best China dinnerware, whip up a delicious meal, adorn the table in festive garb and gather with your closest friends and family to celebrate one another. However, this November feels more special than others. Unlike last year, when our communities were shut down, and we were confined to our homes, we can get together once again and cherish all the small things we’ve missed over the past 20 or so months. Although Thanksgiving is still a few weeks away, I’m continuously grateful for the memories my fiancé and I have created this year—visiting both Zion and Great Sand Dunes national parks; traveling around Colorado, Nevada, North Dakota and our home state; welcoming our 3-month-old nephew into the world; and celebrating our recent engagement. However, I’m excited to celebrate more than just these memories—I’m grateful for the opportunity to simply gather with my entire family (extended included!) once again. In the November issue of Woodbury Magazine, we’re celebrating all of these things and more. On page 22, Angela Johnson and I speak with wine experts Sarina Garibović of Ženska Glava and the University of Minnesota’s Matthew Clark about wine buying strategies and different varietals, and we take a deep dive into cold-climate wine education. And on page 42, we share a few turkey tips and trivia, sure to get a few laughs (and maybe some competition!) stirring around the dinner table. We also celebrate the legacy left by one of Woodbury’s most prominent residents: Mark Hargis. His son Bill inherited the family home upon Hargis’ death and recently renovated the home. Laura Scheidecker of Cardinal Remodeling says, “We are grateful to the Hargis family for providing us with this opportunity to help carry on their family legacy in Woodbury …” Find the full feature on page 30. Happy November and Happy Thanksgiving, readers! I’ll see you next month.
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Correction: In our October issue feature The Power in Community, Mindy Maday’s name was misspelled. We regret this error.
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See what we’re doing behind the scenes and around town!
VOL. 18 NO. 3 woodbrymag.com
publisher SUSAN ISAY
editor HAILEY ALMSTED
managing creative director RENÉE STEWART-HESTER
managing editor HAILEY ALMSTED
copy editor KELLIE DOHERTY
staff writers DAN AMUNDSON, AVA DIAZ, MADELINE KOPIECKI
contributors DONNA CHICONE, MARGARET GARDNER, ANGELA JOHNSON, RACHAEL PERRON, MARGARET WACHHOLZ
editorial interns JOHN DEIGNAN, HILARY KAUFMAN, KIRA SCHUKAR
editorial advisory board Pepe Barton, South Washington County Schools Tanner Ignaszweski, Woodbury High School Mike Lewis, 3P Boxing 24/7 Laurie Mordorski, Woodbury Lakes Stacey Morgan, Belay Creative Michelle Okada, City of Woodbury Public Safety Margaret Wachholz, Woodbury Heritage Society, Woodbury Community Foundation, Woodbury Senior Living Sarah Sorenson-Wagner, South Washington County Schools
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art director ALLISON NOLDEN
lead staff photographer CHRIS EMEOTT
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project coordinators ADRIANNA BLACK BULL, LISA STONE
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circulation and marketing KATIE RINGHAND
credit manager APRIL MCCAULEY
chief operating officer SUSAN ISAY
chief financial officer BILL NELSON
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NOTEWORTHY local tips, tidbits & insights
FROM TREEHOUSES TO PIZZA OVENS Eric Bert shares his time on Shark Tank. BY HILARY KAUFMAN
W H E N WO O D B U RY N ATI V E E R I C B E RT was 9 years old, he began
Photo: Bertello Pizza Oven
building what his friends called the “Treehouse Mansion.” “I worked on it through my early 20s,” Bert says. “It was built between 10 different trees. That’s why I became a structural engineer in the first place.” Although not a professional treehouse builder, his inventive streak continued. Bert fulfilled his childhood dreams and became a structural engineer working on bridge design and inspection in New York City, living just one block away from the first pizzeria established in the U.S. “Living in New York, I ate next-level pizza,” Bert says. “All the best pizzas were done in wood fired pizza ovens. A light bulb went off. I thought, what if we can make a gas and wood fired pizza that would be small and portable?” Thus, the Bertello Pizza Oven was born. It uses different heating elements, heats to 900 degrees F and cooks pizza in under two minutes. Bert, CEO, and his brother Andy, CFO, wanted to expand the business, so they applied for ABC’s hit show, Shark Tank—where entrepreneurs pitch to investors with hopes of partnering. “My heart was pounding,” Bert says of his time on the show. “I started walking down [the set], and it was a really surreal moment ...” Luckily, investor Kevin O’Leary loved the pitch and invested in the company. Within the next few months, customers can expect a larger oven—so you can enjoy more delicious pizza.
A Side of Perfection When it comes to holiday meals, I’m just here for the sides.
I don’t mind turkey, ham, etc., but these traditional holiday offerings are just never as exciting to me as practically anything else on the table. Side dishes have all the fun—they’re more interesting to look at, have more texture and offer complicated layers of flavor that turkey simply doesn’t. Arguably, that’s the critical purpose of a side dish—to provide the crispy, crunchy, creamy mouthfeel a main dish doesn’t. The best sides also provide temperature contrast—a sometimes overlooked element of the taste experience. I get excited this time of year, when Brussels sprouts are in season, because it gives me a reason to make one of my alltime favorite and most party-perfect side dishes: Napa Valley Brussels Sprouts, my interpretation of a dish I first tasted at Michael Chiarello’s restaurant, Bottega, in Yountville, Calif., almost 10 years ago. The dish featured a velvety, citrusy grapefruit butter sauce plus syrupy balsamic, crispy bits of salty pork and crunchy nuts with pomegranate seeds and grapefruit segments that positively burst in your mouth. It was a masterpiece. Bitter, sweet, tart, salty, fruity, nutty and roasty with a mélange of meaty, crunchy, silky and juicy textures. And did I mention gorgeous? It was stunning to look at. When I returned home after my trip, replicating the dish was at the top of my to do list. And even if I haven’t remembered it with perfect accuracy, I remember it as being absolutely perfect.
Find Perron’s recipe for Napa Valley Brussels Sprouts at woodburymag.com. Rachael Perron is the culinary and brand director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications.
SENI O R L IVING
What is something you believe in? Can either intuition or reason truly be trusted to truly bring us to truth? Is it a bad thing to shift positions? I am going to try harder to enjoy changing my mind and questioning. I am not sure if we are getting smarter, as DNA has not changed in the past 10,000 years; the human condition is the same. But we have access to so much more information. Being a truth seeker is my ultimate goal, as I was granted two ears but just one mouth. Socrates was given the
hemlock, because he kept questioning the norms and that is maddening for most of us who want immediate resolve. We want to believe that truth is within our grasp without realizing that truth is infinitely faceted and never completely within our grasp. Every time I open one door to find a simple truth, I walk into a room with some 13 more doors within. But leaders must, of course, choose which doors they think should open and which should
not. In the end, most people are followers, and not leaders. Thus, we will always have this challenge to choose—while realizing we could be wrong.
Margaret Wachholz is the campus marketing director at Woodbury Senior Living. In her column, she shares observations and wisdom about aging and senior living in our community. woodburyseniorliving.com
Photo: Kowalski’s Market
Part three of discussing beliefs, truth and conclusions.
A lifestyle with a grateful heart
AT S A I N T T H E R E S E O F W O O D B U R Y
BENEFITS SENIORS CAN EXPERIENCE WHEN THEY PRACTICE GRATITUDE, ALONG WITH CULTIVATING MORE GRATITUDE IN LIFE. Builds Self-Esteem
Increases Spiritual Connection
Practicing gratitude helps seniors stay grounded, reminds them that they are valuable, and reduces social comparison.
For many seniors, practicing gratitude reminds them of their true identity and fills them with hope and faith.
Practicing gratitude leads to better sleep, less depression, and helps with chronic illness.
Grateful people are more likely to recall past experiences in a more positive manner. They savor the good times and are better equipped to cope when hard times come their way.
Strengthens Relationships Gratitude increases social connections and strengthens current relationships. Feeling connected socially, seniors feel less isolated and lonely.
A grateful heart is a healthier heart, APA 2015
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Michelle Zauner grapples with this painful realization when her 56-yearold mother is diagnosed with cancer. Zauner’s memoir, which originated in a New York Times essay, delves into her complicated relationship with her mother and food. Zauner’s mother was more than a cook, for Zauner she represented Korean culture at its finest. Crying in H Mart details the dishes Zauner ate, her fierce desire to impress her parents by being an adventurous eater and her soul searching as a young adult. Zauner also grapples with her identity as a Korean American, her duties as a daughter and her angstfilled teen years that stunted her relationship with her mom. Zauner decided at a young age to be a rock star, which did not go over well with her mom. She works to make amends by learning how to cook authentic Korean dishes in the hopes it will offer healing to her mother. Zauner’s writing is raw and engaging. You’ll need tissues, a snack and to probably a call to your mom.
Pet Parent Question: “As a dog lover I cannot imagine my life without my dog, and yet I know the day will come when he will no longer be here. What are some things I can do to make the best of this time with my dog?” Answer: I am sure you are already doing many wonderful things with your dog. I believe the thing our dogs want most from us is our time intentionally spent with them. Not merely attention but quality time being and doing life together. Make a list of all the things you are grateful for about your dog. Then make a list of all the things your dog likes to do and things you like to do. Now you can match up what you love most about your dog with what you might love most doing with your dog. Enjoy the journey.
Donna Chicone is an award-winning author, TEDx speaker and advocate for dogs. She lives in Woodbury.
Margaret Gardner is the senior library manager at R.H. Stafford Library in Woodbury. She lives in the Twin Cities with her husband, who bakes bread, daughter, who is nearly crawling, and dog, who occasionally eats books. washcolib.org
CINNAMON MAPLE WHISKEY SOUR
Celebrate Thanksgiving with a festive sip. With the holidays just around the corner, take time to entertain guests with a festive whiskey sour. To entertain for a larger batch, multiply the amounts below by up to four. Enjoy! —HAILEY ALMSTED »» »» »» »»
1 ½ oz. bourbon of choice 1 oz. fresh lemon juice 2–4 tsp. maple syrup, to taste pinch of ground cinnamon
Festivities for all. 11/26/2021 – 12/19/2021
Fill a cocktail shaker or Mason jar about two-thirds full with ice. Pour in the bourbon, lemon juice, maple syrup and a pinch of ground cinnamon. Securely fasten the lid, and shake well. Pour fresh ice into your cocktail glass, and strain the cold whiskey sour mixture into the glass.
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Story by Hailey Almsted — Photos by Chris Emeott
TA S T E
Happy and Healthy
FOR MEGAN JUNKER, health has
always been on the forefront of her mind. “I have always been athletic, but after having kids I got into bodybuilding,” Junker says. “After bodybuilding, I started personal training, and that’s how I started meal prepping …” Now, Junker owns and operates Health Junkie, a meal prep service offering fresh home-cooked, pre-portioned meals that meet the Academy of Nutrition and Dietetics guidelines for macro-calorie intake. The rotating menu offers five meals, each with meat, though Junker says the menu also offers vegetarian and vegan options—noting there’s
also a menu for more strict diet plans and breakfast options. “It’s healthy, and it tastes good,” Junker says. “I like to say our motto is, ‘Eating healthy has never tasted so good’ because I want to make sure the meals have variety and flavor, too.” Junker creates and cooks the meals out of Health Junkie’s commercial kitchen space in St. Paul; because she’s the creative mind and chef behind the business, she’s able to add a flavorful touch to the meals. “Our Korean beef bowl is always popular … Barbecue pulled chicken with sweet potatoes (flavored with cinnamon and salt) and broccoli is
another popular option. The turkey taco bowl is another hit,” Junker says. Clients order meals online at the Health Junkie website (healthjunkieusa. com), choose from an a la carte menu or a weekly recurring order, then pick their meals for the week. After the meals are ordered, clients have the choice to pick up the pre-prepared meals on Sunday or have Health Junkie deliver them to their doorstep on Monday. Although the meal service is the focus of the business, Junker offers personal training in conjunction with the plans. “Overall, I’m looking to spread awareness to living a healthy lifestyle, and I want
Bottom right photo: Health Junkie
Health Junkie whips up flavorful, pre-portioned meals.
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to help people do that however I can,” Junker says. She recalls one client in particular—a nurse working 12-hour shifts. “We customized her nutrition program, and it’s something she can sustain and learn to do without me helping,” she says. Another client, Tara Ridley, personally knows Junker through the bodybuilding community and has been working with Health Junkie for quite some time. “I have two small boys and work as an ICU nurse,” Ridley says. “I started using [Junker’s] meal service as an easy way for me to have meals for work. Nighttime with two toddlers is pretty chaotic, so having prepared meals in my fridge to grab and go in the morning makes life much easier, and not to mention healthier (and more cost effective) than eating from the hospital cafe." As for the future of Health Junkie, Junker says, “We are getting into our groove … We’re always looking to expand our menu. For winter, I’ll be doing a line of healthy soups.” Community involvement is on the menu, too. Previously, Junker has worked with the bodybuilding community, Tartan High School and the Stillwater Chamber of Commerce. In August, Health Junkie teamed up with a local 5K race to benefit youth eating disorder prevention and awareness. She says, “It’s rallying everyone together for a good cause. We are doing a lot of community and youth involvement … I’m always on board with benefitting the community.” Ridley says she would recommend anyone to try Health Junkie. “Whether you are looking to lose weight, save time or even have a night off from cooking, Health Junkie is the place to go!”
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Story by Ava Diaz
Treasuring Uniqueness NOVEMBER IS ALZHEIMER'S AWARENESS MONTH, and with a
desire to create environment that caters to all, Dementia Partners Woodbury is a new initiative that brings light to those suffering from dementia within the community. As a two-fold project, the director of community relations with Artis Senior Living of Woodbury Ruth Hjelmgren and director of Woodbury Thrives Simi Patnaik collaborated to create an informative website and implement employee training in local businesses to provide more hospitable establishments. “The most important thing is that this is a really wonderful community …
People want it to be a place where everyone feels welcome,” Patnaik says. “All we are trying to do is make sure that people with dementia are included as a part of that promise.” As one who has personally experienced the effects of dementia with a family member, Hjelmgren says it was her direct exposure to the disease and her position at Artis that ignited her desire to help Woodbury become more dementia friendly. “I wanted to draw more attention to their needs in the community, so that they are not forgotten,” she says. Searching for ways to better assist community members, Hjelmgren dis-
covered a grant provided by Trellis, formerly known as the Metropolitan Area Agency on Aging, that would provide adequate funding to programs with a distinct mission aimed at helping those with memory loss. Operating under Woodbury Thrives, a program of the Woodbury Community Foundation that specializes in health and wellness, Hjelmgren and Patnaik produced a plan, sourced from active research and discussions, that would provide mental, physical and social connectivity to those who need it most. “We really have an expansive view on what health is,” Patnaik says. “It is not just running marathons and eating kale, it is
Artis Senior Living partners with Woodbury Thrives to develop a program that assists those suffering from dementia.
CASE STUDY: Albert was looking to buy his first home and was referred to our team by a colleague and friend... really about our whole selves on what it takes to make us healthy.”
WE LOVE WORKING WITH FRIENDS OF OUR CLIENTS! As a first- time home buyer, Angela helped me navigate the entire process in a rather difficult housing market. She was responsive, knowledgeable, honest, and professional. I could tell that she really cared about my needs and expectations. It was a pleasure working with Angela and I highly recommended her! ~Albert
Dementia Partners of Woodbury
Through a general call for help from local community professionals and members, plus a survey, Hjelmgren and Patnaik discovered the most prominent need was accessibility to resources. Developing a comprehensible website, the team created a place for individuals experiencing early stages of dementia or their caregivers to access information pertaining to support groups, neurological evaluations, housing options, financial assistance, crisis services and activities within the Woodbury community. Dementia Friends at Work
Realizing that not every establishment is accommodating to all walks of life, Dementia Partners of Woodbury wanted to create a program that would better equip employees to assist patrons of all types. Teaming up with FamilyMeans, a Stillwater-based nonprofit that strives to provide programs and services for individuals to overcome any of life’s challenges, they were able to implement employee training (consisting of an informational video, discussion, on-sight visits and follow-up surveys) to help workers identify dementia behaviors to better attend to a person’s needs. Focusing on four sectors—banks, retail, grocery and restaurants— Dementia Partners of Woodbury developed a master list of Woodbury establishments to work with. “[Dementia Friends at Work] is really all about helping people maintain their dignity in the community and being responsive to that,” Hjelmgren says.
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A Hot New Workout FOR THE KLEIN FAMILY, recovery
is the most important part of a workout routine. “I have three sisters, and we were all athletes growing up,” says Lexi Klein, co-owner and general manager of Hotworx. “The youngest, Leah, was a big track athlete at Ole Miss … A bunch of the Olympian girls would train with her, and they started going to Hotworx and told Leah to check it out for recovery.” Klein says her sister was “instantly hooked,” but after transferring to Montana State, Leah began to miss her daily Hotworx workout sessions—so she brought the business to her family. Klein
and her mom, Jennifer, opened the first of three Hotworx franchise locations in Woodbury this past July. With 10 infrared saunas—four dedicated to HIIT workouts and the remaining six for isometric workouts—and a FX zone with free weights, kettlebells, dumbbells and more, Hotworx is a dedicated place for a good sweat. But Klein says the best part about Hotworx is the benefits from the infrared saunas. Unlike traditional saunas, which heat the air around you and run up to 180 degrees F, infrared saunas use infrared lamps to directly warm your body and operate at a lower tempera-
ture of 120–140 degrees F. According to the Mayo Clinic in Rochester, Minn., several studies have shown that the use of infrared saunas can help to manage chronic health problems, “such as high blood pressure, congestive heart failure, dementia and Alzheimer’s disease, headache, type 2 diabetes and rheumatoid arthritis.” Other supposed benefits include better sleep, detoxification, muscle relief and improved circulation. “The detox is the biggest part for Hotworx, but the sleep and recovery aspect is huge, as well,” Klein says. She recalls one client, who started attending
Hotworx heats up the average workout.
Shop Online. Pickup at All Locations. Hotworx workout sessions on its opening day, had mentioned her lower back and joint stiffness had subsided following one week worth of sessions. “People really will feel [the benefits] after a few workout sessions,” she says. The Klein family has been working with the city of Woodbury to open Hotworx since February 2020, just weeks before the COVID-19 pandemic happened. “We [had been] trying to open for more than a year, and the first week of opening was so rewarding. I almost teared up the first day,” Klein says. Since opening the Woodbury Lakes location, the community has welcomed the boutique fitness location with open arms. She says, “Members are loving it, and they’re bringing in their friends and family … We’re not from Woodbury, but we’re looking forward to being more involved in the community and giving back to the people here.” “Our family has always been into athletics, and this is such a cool way to transition into the fitness world,” Klein says. “I never expected to be here two years ago, but now I really can’t wait for people to find out what Hotworx is, try it and fall in love with it like we did.” Although there have been no adverse effects reported by infrared sauna use, it is recommended to talk with your doctor before any sessions if you have a health condition or are under medical care. HOTWORX 9020 Hudson Road; 651.347.1177 hotworx.net/studio/woodbury HOTWORX (Woodbury, MN) @hotworxwoodbury
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Music Mania Gain confidence and expand creativity at Rock U Music School. FOUNDED ON THE NOTION of pro-
Rock U Music School 10150 Hudson Road Suite 111 952.221.7995; rockumusicschool.com Rock U Music School @rockumusicschool
viding a space for students of all types to discover themselves, Rock U Music School owner Brian King says the school is not tailored to one type of person. The school caters to what students want to learn and offers a variety of music lessons, from drums and strings to vocals and DJ production. “I like to say we don’t just offer music lessons; we are a business of creating confidence, passion, creativity community and inspiration,” King says. “That’s what we want our kids to get out of music lessons at Rock U.” With a goal of transforming the way that people think about musical training, King was determined to eliminate the preconceived idea of what private lessons are like—he describes that idea as being uncomfortable, getting yelled at for not practicing songs and recitals with stiff bow ties and tight shoes. “I wanted to completely trash that stigma. For me, I believe that music should be the most approachable thing in life. There shouldn’t be any barriers, there shouldn’t be any intimidation,” he says. Taking a more unique approach toward lessons, Rock U offers an autonomous structure with a no guidelines and no set curriculum approach. By allowing students to choose what they want to play (instrument and genre) and how they want to play it, King says students are more inclined to develop a passion for what they are doing. “We don’t want to define what success looks like for each student because it is different for each,” he says.
King’s Beginnings As a lifelong musician himself, King knows the joy that music provides. Performing from a young age, King, who studied music at St. Olaf College but graduated with a degree in economics and management, has performed at Carnegie Hall in New York City, Walt Disney Concert Hall in Los Angeles, the White House and Dick Clark’s house in Malibu, Calif. Like many, quarantine made King re-evaluate his priorities. Spending countless hours in virtual meetings, while simultaneously helping his four kids with eLearning, he knew he had to make a change. King realized he was capable of creating something life changing for not only himself, but for other aspiring musicians as well.
To initiate this point of growth, the first lesson at Rock U starts with a simple conversation with the teacher to discuss interests, goals and tastes in music types. From there, the teacher is able to develop a plan to help the student accomplish their aspirations. “At the end of the day, all we care about is that our students are having fun and they are pumped to come back the next week,” he says. For Rock U students Izzy and Lily Johnson, it was the school’s willingness to assist with their journey of starting brand new instruments—Izzy plays guitar and violin and Lily is learning guitar and vocals—that drew them in. Just in the beginning stages, Izzy and Lily’s mother Christine Johnson says the instructors have been nothing but supportive in the process of helping them navigate everything from picking out the proper instrument to learning to tune it. “They want to create a love and a passion for the kids to have for the music and not just for them to get it done,” Johnson says. Wanting to introduce valuable skillsets to her kids, Johnson says she has always involved her daughters in music because it is something that they can carry with them forever. She says, “Music is just something that they can always have and escape from the world sometimes, an outlet that they can express themselves. It is something that you can always have on hand.”
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Sommelier wine buying strategies and cold-climate wine education.
W I N E O F
Story by H A I L E Y A L M S T E D and A N G E L A J O H N S O N Photos by C H R I S E M E O T T
T H E
Wine can be appreciated all year-long, but it’s especially apropos during the holiday season. Dinner parties, restaurant gatherings and holiday gift giving tend to make wine top of mind for many revelers. So, with stemware in one hand, we connected with local experts for information to help would-be wine drinkers get more comfortable buying, ordering and gifting wine during the holidays, or that matter, any time of year. Because anytime can be wine time. Sarina Garibović is a certified sommelier and owner of Ženska Glava, a woman owned and operated wine and spirits events business. Garibović became interested in wine and wine education while working in the hospitality industry, and used her education to help create restaurant wine lists and teach servers how to make wine more approachable without over-simplifying. She also founded a nonprofit with fellow sommeliers call Twin Cities Somms. We asked Garibović what to look for in wines best suited to your occasions. She says, “As a somm, what we’re thinking about is what do you usually like to drink? What flavor profiles do you already appreciate? If you love a California pinot noir, you probably like fruity wine with some acidity. Also, price is a factor for everyone, so we might ask which producers you enjoy in order to see what you’re used to paying; because you might not love a fantastic wine if you feel
T I M E S
like you’ve overpaid!” For the adventurous types, who prefer to try new things and for whom it doesn’t matter if those things align with what you already like, Garibović tends to suggest wines from underrepresented regions like Slovenia because, “It can be good and also be a better value,” she says. Most importantly, Garibović encourages people to ask the staff at any restaurant or the wine store. She says, “Don’t be afraid or embarrassed to ask questions, because a little bit of knowledge can go a long way, for example knowing things like more fruit character typically comes from a warmer climate where there is riper fruit and more sugar and higher alcohol. Knowing a little bit about how grapes are grown can go a long way.” We dove deeper into our wine glass and asked Garibović’s opinion about some common wine varieties. REDS: Cabernet Sauvignon. In a restaurant setting, if a guest says he/she frequently enjoy cabernet sauvignon from the Napa Valley, that gives a lot of information about the character of the fruit they may expect, whether they expect the wine to undergo barrel aging as well as the price they are accustomed to spending on a bottle. The land in Napa Valley is quite expensive and new oak barrels are used
to produce many cabernet sauvignons in the area, all leading to a higher cost for the finished wine. Merlot. Merlot used to be quite popular but has since fallen out of favor with many drinkers, arguably due to the popular movie Sideways. (Which created a preference for pinot noir.) This makes merlot, a delicious wine worthy of frequent enjoyment, on par with a passion project for many producers. Much like cabernet sauvignon, merlot is a wine with grippier tannins, lots of ripe black fruit character and pairs well with weightier dishes like steak. Pinot Noir. Pinot noir is a hugely popular grape variety that can express itself in wildly variable ways due to factors such as climate, soil type, aspect and aging methods. Typically, pinot noir coming from a cool place like Burgundy, the Loire Valley and Oregon will have a lighter body, show high toned red fruit and herbs with more acidity while examples from California will express themselves with richer fruit, a fuller body and more subdued acid. Malbec. Originating in France, where it is known as cot, malbec has really exploded in popularity and low-cost examples are practically ubiquitous. The issue with malbec occurs when the cheap examples available in grocery stores cannot be found on wine lists and are instead replaced by higher quality examples at surprisingly high prices. This is because, though malbec originated in France, it is now produced primarily in Mendoza, Argentina, where it can vary greatly in quality depending on where it is grown, and the methods used to produce it. Stick to affordable examples when buying retail for everyday wines, but talk with your server in a restaurant for help finding a great example or another wine that matches your preferences. Zinfandel. It can be misunderstood because of the way the grape bunches ripen on the vine. Unlike other red grapes, which ripen at relatively the same speed, becoming darker and concentrating sugars over time, zinfandel can have a bunch of grapes with green grapes, ripe grapes and raisins all at the same time. In the finished wine this can mean a range of
fruit character and perception of body and texture. More and more, producers are aiming for a more balanced zinfandel rather than pushing the limits of harvest time to get the ripest fruit, which has in the past contributed to the perception of zinfandel as a big, jammy wine. WHITES: Sauvignon Blanc. Garibović says, “Sauvignon blanc is so popular, and in so many people’s comfort zone, that at times it can be hard to guide guests to any other wine on the menu.” It’s refreshing and crisp but also has a uniquely green character, like bell pepper or a gooseberry quality. It pairs well with vegetable dishes or foods with an herb component. Most folks like the crispness and fruity quality of many New Zealand sauvignon blancs,
but there are other options from the Loire Valley in France or in southern Austria that are worth trying. Riesling. Known as the darling of somms; “We all adore it,” says Garibović. If you like a high acid, high tone, crisp, electric white wine, you cannot find a better option with lime, lemon, apricot flavors. Though even riesling with sweetness shouldn’t be discounted, due to its high acidity, the sugar is easily balanced and sometimes practically imperceptible. Riesling is also versatile in food pairing; turn to a dry example for salads with a vinaigrette, weightier and more concentrated bottles for spicy dishes and the classically sweet styles for fruit tarts and many other desserts.
Pinot Gris. Same as pinot grigio, both are wonderful, crisp and neutral with a fresh style. Gris is from France and expresses itself differently, a little richer and with a golden hue. A bottle of gris is a wine for a table of four because it pairs with most everything.
Photos: David L Hansen; Dylan VanBoxtel
Chardonnay. Known as a love it or leave it variety, climate and winemaking have a great impact on chardonnay as a finished wine. A fairly neutral grape, tending toward a high toned, chalky, minerally wine from cool climates like chablis, riper apple and even tropical fruits when grown in a warm place like Napa, chardonnay can be many things. Chardonnay can be a wine of process like less stirring (to create creaminess), malolactic conversion (the source of that buttered popcorn aroma) and oak usage (vanilla aromas and flavor) are employed. So, it’s important to ask, “Where does it come from and how is it made?” Cost can be a window into style as well, since extending time before bottling and the use of new oak barrels create a lot of expense for winemakers.
with and bringing in the cold to learn what varieties can grow here.” Although cold climates were once deemed “too cold” for fine wines, regions such as Minnesota are now capable of producing such wines, if the grape varieties possess the properties needed to sustain the climate.” Clark says Minnesota’s short growing season and severe winters contrib-
G O P H E R S TAT E GRAPES: In cold-climate Minnesota, which boasts just 80 wineries, fruity frontenac varietals and sweet la crescent take the lead. Unlike in warmer-climates, Minnesota produces cold-hardy and disease-resistant wine Matthew Clark grapes. At the University of Minnesota’s (UMN) Minnesota Agricultural Experiment Station, one of the top grape research programs in the country, more than 12,000 ute to how long grapes are on the vine, experimental vines are cultivated on 12 which plays a major role in flavor and acres of land. aroma development. “The grapes in Matthew Clark, assistant professor Minnesota do quite well with our short of grape breeding and enology and the season because they’ve been selected and Minnesota Landscape Arboretum’s direc- adapted for those environments,” he says. tor of research, says, “At the University of At the UMN’s experiment station, culMinnesota, our grape breeding project tivating a new wine variety takes an has focused on developing new varieties average of 20 years. The enologists use of grapes … [It’s] focused on bringing in traditional breeding methods to crossgenetics through breeding methods of highbreed the grapes to bring out the traits quality wine grapes that people are familiar they are interested in. “This year, we are
Zenska Glava zenskaglava.com Minnesota Agricultural Experiment Station mnhardy.umn.edu
WINE T E R M I N O LO GY Enology: The science that deals with wine and wine making Hybridization: A hybrid grape are grape varieties that are the production of two or more grapes Residual sugar: The amount of grape sugar left in wine after the fermentation process is complete Tannin: A natural compound, which adds bitterness and astringency to wine, mostly found in red wine Terroir: The French word meaning “earth,” describing the natural environment where a wine is produced; includes the soil, climate and topography Viticulture: The science and cultivation of grape vines (Viniculture is specific to grapes for winemaking.) Zymology: The science of wine fermentation
planning to make 50 crosses [and] from that we will target 5,000 seeds to grow next year,” Clark says. Genetic testing for specific traits and disease resistance follows; and after the vineyard produces fruit, three to five years later, the enologists taste it and determine if it is worth evaluating for a second time. “In many cases, the answer is no. Things that perform well is one in a thousand vines,” Clark says. “In our case, we grow 10,000 vines at one time, so we go through and pick out the vines performing well. Over the year, we make 75–100 wines and taste those to help us make decisions about a new variety.” To produce a new variety, the station relies on university collaborators, such as nurseries, to test the vines. Once there is
a new variety released, the station works with growers to produce the vines, nurseries to propagate the vines and licensees to sell the vines. “We certainly grow different varieties,” Clark says. La crescent is one variety, which has a high aromatic and is compared to moscato. “We often hear people say that wines in the Midwest are sweet … One reason we might see more sweet wines in the Midwest is because the grapes have a higher acidity.” Residual sugar, found in wines with a good balance of sugar and acid, can offset the tartness in wine grapes and, in turn, create sweeter wines. Although many of the wines produced by the UMN have been on the sweeter side, Clark says the
program is focusing on developing new wine grapes with lower acidity, with the goal of producing more dry wines. The most recent variety, Itasca, released in 2017, features lower acidity and high sugar levels. The variety outperformed everything in its class and survived the 2013–14 polar vortex; “It received an A+ grade,” Clark says. The white wine has been a best-seller among the UMN’s varieties. Currently, over 100 selections are being tested for cold hardiness and disease resistance, as well as viticultural traits, such as productivity and ripening times. However, it may just be another 20 years before we see another variety released. So for now, we hope you have enough wine knowledge to sip your way through the holidays.
when buying a
there’s more to consider than
fresh frozen or
When it comes to selecting a turkey for your holiday table, there’s more to turkey than “fresh vs. frozen.” This season, Kowalski’s is proud to partner with Ferndale Market of Cannon Falls to offer free-range and antibiotic-free turkeys, now under Kowalski’s own label. It’s only fitting that Kowalski’s would have its first private-label turkey partnership with Ferndale, a company that shares our deep connections to Minnesota as well as sustainable, humane farming and strong community values. Nearly 70 years ago, Dale Peterson settled in Cannon Falls, Minnesota, to do what he knew best: raise turkeys. In the early years, he shared a residence with incubators, and the sound of day-old turkeys
11 Twin Cities Locations
routinely filled his home. Dale’s wife, Fern, had grown up raising turkeys, too. Fern was an avid advocate for the environment and believed that everybody had a role to play in preserving our earth. Through the years, the legacy of Fern and Dale has guided this family farm’s mission, and Ferndale Market is named in their honor. The Ferndale tradition has continued for three generations, with Dale’s grandson John and John’s wife, Erica, running the business alongside Dale and Fern’s son Dick and his wife, Martha. They continue to treat customers as family and care deeply for both the land and their turkeys. Find Kowalski’s Free Range Turkey in the Meat Department or preorder online at shop.kowalskis.com for pickup at your local market.
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WOODBURY CARES PROGRAM
BALLAST ADVISORS CARES ABOUT FAMILIES Combining over 150 years of financial planning experience, the fiduciary team at Ballast Advisors offers financial planning and investment strategies customized for you.
"In addition to my business, I live in Woodbury with my wife Gloria and our four children. We are proud and invested members of the community,” says Paul.
"We are passionate about working with multi-generational families in the community," says Paul Parnell. "We understand how important it is to stay on top of new legislation that may impact family goals around retirement and estate planning."
"At Ballast Advisors we understand the importance of investing into our community; not only financially, but with our time as well. Our goal is to pass along the success that we’ve been able to achieve in our own lives with others within our community," he adds.
Ballast Advisors gives back to Woodbury in many ways, and one is through the Woodbury Community Foundation. "Local foundations are an important way to allow families to create donor advised funds and endowments that support their philanthropic passions in the community," says Paul, who currently serves on the WCF Board of Directors.
"We are passionate about working with multigenerational families in the community"
Ballast Advisors is here to help your family navigate all the factors that may impact your financial goals. For more information, see our blog by scanning our QR Code on the right.
Ballast Advisors, LLC is a registered investment advisor under the Investment Advisers Act of 1940, as amended. Registration does not imply a certain level of skill or training. More information about the firm, including its services, strategies, and fees can be found in our ADV Part 2, which is available without charge upon request.
PAUL PARNELL APMA®, CRPC® MANAGING PARTNER | WEALTH ADVISOR INFO@BALLASTADVISORS.COM 651-478-4644
written by Dan Amundson photos by Chris Emeott
A LEGACY LIVES ON
SON OF FORMER MAYOR RESTORES LONGTIME FAMILY HOME. For residents of Woodbury, the Hargis name should ring a bell. Bill Hargis served as Woodbury’s mayor for 17 years and many say he’s responsible for the growth of the city. Though Hargis retired in 2010 and passed away in 2018, he’s remembered by the streets, baseball field and more named after him. But there’s a special way the Hargis family remembers him by: his home. Mark Hargis, Bill Hargis’ son, inherited the family home upon Bill’s passing, and the family took the opportunity to move into Mark’s childhood home. “There’s the legacy of having grown up in this house, and it’s a great location,” Hargis says. “That’s what led us to stay.” Hargis and his family moved into the home in 2018. Prior to move-in, Hargis promised his brother Peter that it would be at least one year before any renovations were completed. Keeping true to his promise, renovations didn’t start until the following year. Oakdale-based Cardinal Remodeling took on the project of renovating Hargis’ childhood home. A new addition was created in the threelevel rambler, where a mother-in-law suite, a new pantry and a golf simulator were added. A mudroom and a pool bathroom were also added.
The new additions were laid out to be as versatile and useful as possible. The golf simulator doubles as a movie theater or a gaming room. The floors in the basement are rubber, so, in the wintertime, the kids can lace up their ice skates and walk outside to their backyard without damaging anything. “No space was left untouched,” says project manager Laura Scheidecker. “Every ounce of space gained was used.” Not only was the house refinished, but a few pieces of sentimental furniture were preserved. An old butcher block countertop, which served as the original island top in the kitchen, is now the Hargis’ dining room table. “We ate a lot of meals on that top growing up,” Hargis says. “Now, that legacy, too, can continue.” Along with all the additions to the home, the project also helped open the layout of the house and create more kitchen space, allowing for an oversized fridge/freezer to be added. Hargis says, “We love the openness ... That’s my favorite part.” However, with renovations come complications—for the entirety of the project, the family was locked down at home due to COVID-19. “It definitely brought some entertainment to the house,” Hargis says. Regarding safe COVID practices and protocols, Scheidecker says, “There were definitely some worries about whether or not we’d be able to get all the materials we needed because of the shutdowns … We also had to make sure we weren’t overlapping crews.” Although out of the ordinary, having the
Jennie and Mark Hargis with their children Emilia, J Thomas and Paul.
Cardinal Remodeling; 904 Inwood Ave. N., Oakdale; 651.739.8033; cardinalrealtors.com Cardinal Realty | Homebuilders | Remodeling | Appraisals
Hargis family home during the project proved to be an advantage. “A lot of times on a job, we need to show the family something or ask them a question, [so] having them at home made the process smoother for all of us,” Scheidecker says. There were a few other tricky components to the project besides the pandemic. The ceilings needed to be raised to make the proper space necessary for the golf simulator. And when the team removed the roof, they had to ensure it was completely covered in case of an unforeseen rainstorm. “It always seems that whenever you take off a roof, that’s when it’s going to rain,” Scheidecker says. “It really was easy dealing with the construction because of Cardinal,” Hargis says. “They communicated everything very well.” It’s taken some time for Hargis to adjust to living in his childhood home as his own and not his parents’. One morning shortly after moving in, Hargis’ daughter asked him for some cereal; he went to the cupboard where, for 36 years, he’d known there to be cereal, and there wasn’t any. “I told her, ‘Sorry, I guess we’re out of cereal,’” Hargis says. “I told my wife later, and she promptly showed me a cupboard full of cereal. It just wasn’t where I’ve always known it to be.” Though it is enjoyable to live in his childhood home, Hargis says it also comes with mixed emotions. He loves that he can still have the memories of his parents and growing up in that house, especially since his parents are gone, but it doesn’t replace having them there with him. “Some days, grief just comes in, and you can’t control it,” Hargis says. “It’s hard being in the house ... But, you just try to embrace it.” The remodel helps, and the Hargis family gives credit to Cardinal for making its vision a reality. “Cardinal was amazing to work with,” Hargis says. “They listened to what our dreams were, and they executed our ideas.” Scheidecker says, “We are grateful to the Hargis family for providing us with this opportunity to help carry on their family legacy in Woodbury ...” While it might not look the same as it once did, the couple has a home that its children can grow up in, just like Hargis and his siblings did. “We’ve met good friends and good neighbors here,” Hargis says. “Plus, we really love the Woodbury community.” Even though there’s not a Hargis in office anymore, people can still expect to see the family around Woodbury. “Our plan is to have our kids inherit [the house],” Hargis says. “Hopefully, they do the same and pass it down to their kids.”
HARGIS HISTORY Bill Hargis’ legacy begin in 1992 when he filled a vacancy on the Woodbury City Council. The following year, he became mayor. From 1993 to 2010, Hargis, Woodbury’s longest-serving mayor, served the city in a multitude of ways, including: »»Tripling the city’s population »»Leading the creation of Tamarack Village and Woodbury Lakes »»Assisting to construct a new City Hall and the expansion of HealthEast Sports Center »»Assisting to develop Central Park and Eagle Valley Golf Course
He also founded the Woodbury Prayer Breakfast and the Woodbury Community Foundation. In 2003, he was named Woodbury Citizen of the Year. He is also in the Woodbury High School Athletic Hall of Fame. Woodbury has since honored him through the naming of Hargis Parkway, a street near East Ridge High School. He is also honored by the naming of Hargis Park at Bethel University, where he served as Bethel’s baseball volunteer assistant. —Hailey Almsted
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ON THE TOWN things to see and do in and around Woodbury
WOODBURY WOBBLE All are welcome at community 5K. GET MOVI N G AT THE WOODB URY WOB B LE.
Inspired by a personal and professional love of fitness, husband and wife team Robert and Brooke Selb first organized the Woodbury Wobble three years ago. “When we moved to Woodbury from Colorado, we noticed there was no turkey trot for one of Minnesota’s most populated cities,” Robert says. “We are always on the lookout for races close to home, [so] we created it.” Brooke is an online personal trainer and women’s health coach, and the couple’s shared love of endurance events turned into this family-friendly 5K, which aims to foster community and to raise awareness for the Christian Cupboard Emergency Food Shelf. Don’t run? Don’t worry. “Everyone is welcome to race with us,” Robert says. “Whether you are running for a personal record or there to get in some movement that morning, we are happy to have you. The course is stroller friendly, but please leave your dogs at home.” All ages. Prices vary. 8–10 a.m. 9715 Valley Creek Road; Woodbury Wobble —HILARY KAUFMAN
Wellness 50+ Events
their caregivers. The event happens
Compiled by John Deignan,
every second Tuesday of the month
Hilary Kaufman and Kira Schukar
Get moving and get into the outdoors
and is a valuable space to connect with
during “Wellness 50+ Events” held in
others dealing with similar difficul-
Washington County parks. The event,
ties and experiences. Recommended
which occurs the first Tuesday of every month, aims to help the community stay active and be well. Activities vary
Introduction to Genealogy
but, in the past, have included bird-
watching, kayaking and other activities
Senior Book Club
Have you ever wondered where your
focused on rejuvenation. Recommended
ancestors are from? Join the R.H. Stafford Library for a class on Internet genealogy. The course will offer online resources and let you in on tricks to get iStock.com/grivina
for ages 55 and over. Free. 1–2:30 p.m. R.H. Stafford Library, 8595 Central Park Place; 651.731.1320; washcolib.org
for ages 50 and over. Free. Registration is required. 10 a.m.–noon. The events take place at various parks around Washington County. co.washington.mn.us
Senior Book Club for its November read. This month, the group will be reading and discussing Alice Network by Kate Quinn, a work of historical fic-
the most out of your online searches.
Register online for this virtual class. Recommended for ages 55 and over. Free. 2–3 p.m. R.H. Stafford Library, 8595 Central Park Place; 651.731.1320; washcolib.org
Join the R.H. Stafford Friday Morning
tion and a spy thriller. The book club
is open to all. Recommended for ages 55 and over. Free. 10:30 a.m.–noon. R.H. Stafford Library, 8595 Central Park Place; 651.731.1320; washcolib.org
Hosted by FamilyMeans, the Memory Café is a welcoming space of community for those with memory loss and
ON THE TOWN
and communities. All ages. Free. 11 a.m– 5 p.m. Black Business is Beautiful @ The Lab, 767 N. Eustis St. Suite 115, St. Paul; 651.731.1320; blackbusinessisbeautiful.org
Music and Movie 11/5 Watch Black Panther on the big screen with a live orchestra playing the score. Nominated for Best Picture at the Academy Awards in 2018, this global sensation and action-filled superhero film is sure to be even more engaging with the Minnesota Orchestra sound tracking it.
All ages. Ticket prices vary 8 p.m. Minnesota Orchestra, 1111 Nicollet Mall, Mpls.; 612.371.5600; minnesotaorchestra.org
The Second City Hits Home 11/5 Join one of Chicago’s top improv
MINNEAPOLIS GIFT & ART EXPO
groups for a night of comedy tailored
Kick off the holiday season with thoughtful shopping while supporting small, local art-
ans. All ages. Tickets $27–$58. 7:30 p.m.
ists and businesses. The expo features an array of homegoods, decor, jewelry, pottery and sculpture, paintings and more. All ages. Adults $6, ages 16 and under free. Times vary.
Minneapolis Convention Center Hall A, 1301 Second Ave. S., Mpls.; 612.335.6000; giftandartexpo.com
to St. Paul! The Second City Hits Home combines witty quips from the headlines with St. Paul history and hilarious improvisational sketches, all under the skill of Chicago’s frontrunner comedi-
Ordway Concert Hall, 345 Washington St., St. Paul; 651.224.4222; ordway.org
Children’s Theatre Company Presents: Annie 11/7 Join the Children’s Theatre Company as it kicks off its 2021–2022 season with Annie. Running from November 7 through
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young girl filled with kindness and optimism. This award-winning musical has lift-
Join the mayor and the Woodbury Community for the Mayor’s Business
January 9, Annie follows the life of a
ed the audience’s spirits for four decades. AREA EVENTS
Update. The presentation will be a reflec-
All ages. Tickets $15–$20. 7 p.m. Children’s Theatre Company, 2400 Third Ave. S., Mpls.; 612.872.5100; childrenstheatre.org
updates on the City Council’s strate-
Black Business is Beautiful Local Markets
gic initiatives and projects in the city
Murder Mystery Dinner
and what to look forward to in 2022.
Spend your Saturday at a local pop-up
Mayor Anne Burt will be the presenter
market that highlights BIPOC and Black-
Do you love true crime, drama or din-
at the event, and box lunches will be
owned businesses in the Twin Cities.
ner? Take part in The Dinner Detective,
provided. All ages. $25 for members, $35
The event also aims to let customers who
an award-winning comedic murder
are not part of the BIPOC community
mystery dinner show hosted in the
experience amazing BIPOC businesses
Courtyard Minneapolis Downtown.
tion on the highlights of the past year,
for non-members. Register by November 12. 11:30 a.m –1:15 p.m. Eagle Valley
To have your event considered: email email@example.com by the 10th of the month three months prior to publication. Due to the fluidity being experienced in the current environment, please note that some events/dates and even some business operations may have changed since these pages went to print. Please visit affiliated websites for updates.
Mayor’s Business Update Luncheon
Dr. Dan Ehrmanntraut, DDS
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Perfect for a crime obsessed couple’s date night or an engaging and unusual birthday party, this murder mystery din-
HYOUNSOO LATHROP A name that is hard to say but easy to trust
ner is sure to be a good time. Ages 18
or over, or 15 and up with adult supervision. Tickets start at $69.95. 6–9 p.m. Courtyard Minneapolis Downtown, 1500 Washington Ave. S., Mpls.; 866.496.0535; thedinnerdetective.com
MN Christmas Market 2021 11/14 Check out the MN Christmas Market, a holiday shopping event that highlights handcrafted brands from charitable vendors. Every vendor will donate seven percent of sales from the event to The Reel Hope Project, which produces videos of kids in Minnesota who are waiting for adoption. All ages. $1 at the door.
9 a.m.–5 p.m. Quincy Hall, 1325 Quincy St. NE, Mpls.; fightforsomething.com
Christmas Craft and Gift Show 11/27 Featuring handmade arts and crafts, jewelry, woodwork and more, the Christmas Craft and Gift Show has more than 160 vendors across two buildings. Swing by and support small businesses. All ages. Free. 9 a.m.–6 p.m. Hope Fieldhouse, 2645 145th St. W., Rosemount; ccshows.com
Holly Trolley 11/28, 11/29 Kick off your holiday season with a trolly ride alongside Saint Nick. The historic trolley along the Como-Harriet
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line will last 25 minutes and give each guest a chance to visit Santa. The end of the ride brings guests to a warm fire for toasting marshmallows. All
ages. $5. Noon–3:30 p.m. Minnesota Streetcar Museum, 4200 Queen Ave. S., Mpls.; 952.922.1096; trolleyride.org
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HYOUNSOO LATHROP, REALTOR Cell: 651.233.8527 HLathrop@CBRealty.com www.HyounsooLathrop.com
GALLERY Photos by Margaret Wachholz
Woodbury Days Parade 2021 1
Woodbury Days was welcomed back for 2021 after taking a year off due to COVID-19. The annual community celebration, which was held on August 20–22, features the Grande Parade, car show, carnival, Taste of Woodbury, fireworks and more.
To have your event considered: send date, time, location, photos and contact information, and a brief description of the event, to firstname.lastname@example.org.
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9020 Hudson Rd, Woodbury, MN
L A gs R ine Y E SM in I R B V m O th A e h A A e F ad H R ut B m l tr r P du lo u y C E co yb ME S A O S H B bu DE E e A O B y TR di er H u S s S ’ M b U L T E n d u y V I TA C L A la b E P I irk E
Thankful & Grateful
Turkey with Sweet Potato Dumplings recipe on page 46.
Let’s Talk Turkey Dig in on some turkey trivia this Thanksgiving. BY ANGELA JOHNSON
PHOTOS BY WHOLE FOODS MARKET
S O M EW HERE, someone in your family or friend circle is already planning this year’s Thanksgiving meal. This annual celebratory feast serves as an expression of gratitude and helps us connect or reconnect with loved ones around a bountiful table of nostalgia-inducing dishes. And, at the center of most Thanksgiving banquets or buffets is most often a turkey. It’s unsurprising that turkey is tops on American tables since the U.S. produces the most turkeys of any country in the world, followed by Brazil and Germany. Americans consume approximately 46 million turkeys around Thanksgiving and consumed around five billion pounds of turkey in all of 2019. That’s 16 pounds per person that year! Come closer to home and you’ll discover that Minnesota has the largest number of independent turkey farmers in the nation with over 600 turkey farms and stakeholders—making Minnesota the turkey capital of the U.S. According to the Minnesota Turkey Growers Association, Minnesota turkey farmers raise between 40 and 42 million birds every year and the industry generates over $1 billion dollars in economic activity and provides more than 26,000 jobs in the state. Minnesota Turkey Growers Association executive director Sarah Anderson says of the 600 turkey farms in Minnesota, “Some are multi-generational families. One farmer is a sixth-generation turkey grower. Imagine that, growing turkeys since the civil war era. Most are family operations with farmers who live with their flocks. This is not a hobby for them, but their livelihood,” and so they’re dedicated to delivering high quality. Quality continues with Minnesota’s three locally owned operators who bring the turkeys from farm to table. According to the Minnesota Turkey Growers Association’s website, “Jennie-O Turkey Store, based in Willmar, Minn., allows consumers to trace their whole turkey back to the farm. Turkey Valley Farms is
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a grower-owned operation in Marshall, Minn., and is known for packaging as many as 100 private labels as well as antibiotic-free and free-range birds, and Northern Pride, Thief River Falls, Minn., is a cooperative of independent turkey farmers who, among other products, specialize in free-range, antibiotic-free and organic turkeys.” Anderson points out that there is U.S. Department of Agriculture (USDA) presence at each processing facility to ensure standards are met. (This monitoring could also be done by the state government so long as the consistent, stringent guidelines are met.) Did you know that it’s illegal to raise turkeys with added hormones? So, you need not worry about that even if you don’t purchase an organic bird. For those who prefer to shop organic, Anderson says, “There are federal government USDA guidelines for organic certification for poultry and no farmer can just slap an ‘organic’ label on their product. When it comes to organic, feed is the big thing. Also, no hormones or steroids. No antibiotics is another big thing [for organic certification], although many farmers provide that.” Want to go beyond organic and purchase a free-range turkey? According to Jayson Lusk, department head and distinguished professor of agricultural economics at Purdue University, all turkeys are raised cage free, mostly in large open barns. But free-range turkey farming is also practiced in Minnesota. Anderson says, “You can take a fun trip with the family on a Saturday before Thanksgiving, to visit a grower called Ferndale Market in Cannon Falls, and pick out your own free-range turkey … Several processors also specialize in free range, antibiotic free turkeys. Most anything you prefer is available and grocery labels should [indicate what you’re getting] since it is regulated by the government.” Another fun fact Anderson shared is that some grocers provide turkeys labeled with a QR code that lets consumers track which farm raised that particu-
lar bird. The QR code can also provide a biography about the farm family for a peek into who cared for that bird. “Some folks from the East Coast contacted us about a bird they got from Minnesota,” says Anderson. “This is so great because it brings home the fact that the food you eat came from a farm and that your purchase is supporting a family farm.” As for which type of turkey is the tastiest, she says everybody has a different palate and she’s tried every type of turkey; toms versus hens, etc. Hens are
Turkey Noodle Soup recipe on page 46.
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typically smaller. Toms are raised to larger weight and are mostly used for deli meat. “But I’ve found that it all comes down to prep work,” says Anderson. “Make sure your bird is brined. I use the Alton Brown turkey brining recipe and have never had a bad turkey.” How you cook the bird also matters. Because no matter how you cook it, overcooking makes for tougher meat. And, for food safety, be sure to get your turkey to 165 degrees F throughout. But enough talking turkey, let’s eat!
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T U R K E Y C H A L L E N G E : M ATC H T H E W O R D W I T H T H E D E F I N I T I O N
BEARD CA RUNCLE SN OOD
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Try these recommended recipes for your Thanksgiving turkey leftovers! (Courtesy of Allison Thomas, culinary standards manager for Whole Foods Market.) Turkey Noodle Soup 1 medium yellow onion, chopped 2 carrots, chopped 2 stalks celery, thinly sliced 2 cloves garlic, finely chopped 4 cups chicken broth or homemade turkey broth 2 sprigs fresh thyme 1 bunch kale, thick stems removed and leaves thinly sliced 2 cups whole wheat elbow macaroni 2 cups cubed or shredded cooked turkey breast ¼ tsp. ground black pepper Heat a large saucepan over medium-high heat until hot. Add onion, carrots, celery and garlic, and cook, stirring occasionally, until vegetables are tender and beginning to brown, six to seven minutes. Stir in broth, four cups water and thyme, and bring to a boil. Add kale and macaroni, and return to a boil. Cook about five minutes or until macaroni is al dente. Stir in turkey and pepper, and cook two to three minutes longer, or until turkey is heated through. Remove thyme sprigs before serving.
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Turkey with Sweet Potato Dumplings 1 small yellow onion, chopped salt and ground black pepper, to taste 4 cups raw, cooked or frozen chopped vegetables 1 1/2 cup all-purpose flour, divided 2 cups low-sodium chicken broth 3 cups cooked turkey, shredded 1 cup mashed sweet potatoes (or a 3/4-pound sweet potato, cooked and mashed) 2 tsp. baking soda 1 1/2 cup buttermilk Preheat the oven to 400 degrees F. Heat oil in a large skillet over medium high heat. Add onions, salt and pepper and cook, stirring occasionally, until golden, eight to 10 minutes. Add vegetables, and cook until softened throughout, whether you use raw, cooked or frozen veggies. Sprinkle 1/4 cup flour over vegetables, stir well, and cook two minutes. Whisk in broth, bring to a boil, then reduce heat to medium low, and simmer until thickened, two to three minutes. Stir in turkey, salt and pepper; transfer to a 9x13-inch baking dish; set aside. In a large bowl, gently combine 1 1/4 cups flour, sweet potatoes, baking soda, buttermilk, 1/2 tsp. salt and 1/4 tsp. pepper to make a thick batter. Drop batter in large spoonsful over turkey mixture to form eight dumplings. Bake until dumplings are golden brown and cooked through, about 30 minutes.
Answers: 1. Beard 2. Caruncle 3. Snood 4. Wattle
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TURKEY TRIVIA Gather your friends and family around the table, and see who knows the most turkey trivia! Good luck! • H ow long is the incubation period to hatch a turkey egg? 28 days
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• W hat is a baby turkey called? A poult • W hat is a male turkey called? A tom
in digital format!
• H ow many weeks does a tom take to reach maturity? 18 weeks
Get free, anytime access to Woodbury Magazine via our digital editions. Full screen viewing on your digital device allows easy cover-to-cover reading. Plus, it’s even easier to share your favorite Woodbury Magazine stories with friends and family.
• W hat is the average weight of a tom? 38 pounds • W hat is a female turkey called? A hen • H ow many weeks does a hen take to reach maturity? 14 weeks
Learn more at woodburymag.com
• W hat is the average weight of a hen? 15 pounds • D o both toms and hens gobble? No, Only toms gobble • W hat is the most common breed of turkey we eat today? The Broad Breasted White
LINDAHL FAMILY DENTAL P.A.
• H ow many feathers do turkeys have at maturity? 3,500
More fun facts • Astronauts Neil Armstrong and Edwin Aldrin had foil food packets containing roasted turkey and all the trimmings while dining on the moon. • B enjamin Franklin wanted the turkey, not the bald eagle, to be the official United States bird. • Surprisingly, November is not National Turkey Lovers Month. It’s June! • T he costume worn by Big Bird on Sesame Street is rumored to have been made of turkey feathers. • T urkey is lean, protein packed and is rich in vitamin B3 and B12, selenium, iron, zinc and phosphorus.
Dr. Michael Lindahl, D.D.S. New Patients Welcome! 2101 Woodwinds Drive, Suite 500 • Woodbury • 651.702.4200 • Lindahldental.com 47
Story by Hailey Almsted — Photo by Andrew O’Meara
T H I R D P L A C E : W I L D L I F E & N AT U R E
Catching Comets Behind-the-scenes of an award-winning photo.
EAC H M ON T H, we feature one of the photos from our 2020 Focus on Woodbury photo contest. This month, we asked hobby photographer Andrew O’Meara to tell us about Neowise Over Woodbury, which took third place in the Wildlife & Nature category.
Tell us the story behind the image. When I first heard about the comet Neowise, I just wanted to be able to see it with some binoculars. The first time I went out, I was just barely able to see it for a couple of minutes because it was mostly cloudy … I drove around Woodbury looking for a high point … On one clear perfect evening, I brought my camera and was able to find Neowise
and take a couple of pictures. I was surprised how bright the comet was in the sky and that the camera was able to capture it, even though the sun had just set and it was twilight. What’s your favorite thing about the image, or what struck you about the scene and inspired you to take it? The color. I really like the stars against the blue twilight color. What’s your photography background? I am a hobbyist photographer, but I love to take pictures of just about anything ... I became interested in astrophotography partly due to the many dark sky locations just outside of Woodbury.
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