SaVour

SAVOUR

FALL 2025

CAJETA COFFEE Page 6

THE JOY OF LIVING MAGAZINE

THE WILD BEAN Page 14

SWEDISH SLIDERS Page 22

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PreferredKitchens.com 4706 Hwy. 61 White Bear Lake, MN 55110 | 651-429-1212 Minnesota License #BC225445 Wisconsin License #1371496

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2 SAVOUR FALL 2025

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4 SAVOUR FALL 2025

Content From the SAVOUR TEAM SAVOUR FALL 2025

I Photo by Paul Dols

About the Cover Latte art from Sunshine Coffee Co. in Lake Elmo, with coffee crafted by Sunshine’s brewmaster, Julie Quinn.

SAVOUR MAGAZINE Vol. 12 No. 3 COPYRIGHT © 2025 PRESS PUBLICATIONS Material may not be reproduced in whole or part in any form whatsoever.

Publisher Carter Johnson Managing Editor Shannon Granholm Editor Logan Gion Photographer/ Photo Editor Paul Dols

am not a morning person, but my 4-year-old nephew makes sure I am on the days he visits me. After acting as my all-too-early alarm clock, he knows the next part of my day is my morning cup of coffee, so he grabs the step stool as well as my coffee beans and is pouring Logan Gion them into the coffeemaker before I have even made it up the stairs. Now that he’s four years old, he no longer mistakenly pours in “nigh-night coffee,” or decaf. He also knows not to add in cream until the coffeemaker’s done brewing, mimicking with uncanny perfection the gurgle-whistle sound that the machine makes.

His favorite part is once the coffee is finished. He gets to spray whip cream on top,

General Manager Patty Steele

then also spray whip cream on whatever breakfast food he’s munching—blueberries, sausage, eggs, doesn’t matter—all while laughing maniacally, chanting, “More kee-mah!”

My favorite part, though, is after that. I get to hear about my nephew’s life, how he’s replacing Jordan Love as the Packers’ quarterback next year. He also now knows the difference between a pentagon and a hexagon. I’m grateful that I get to connect with him over a morning ritual. It’s a sentiment I share with each business owner interviewed in this coffee/breakfast themed issue of SaVour.

Cajeta Coffee in White Bear Lake connects to customers by sharing authentic Central Mexican flavors. Churchill St. in Shoreview invests in its customers’ community.

Sunshine Coffee Co. in Lake Elmo offers locals a place of belonging during a time

Sunshine Coffee Co.

Multimedia Sales Associate Brad Solem

Page 10

of change. Mudslingers in Roseville creates brief-yetmeaningful relationships over time each day. The Wild Bean and 350 Degrees Bakery in Mahtomedi better serve their customers by literally connecting with each other, carving open a doorway in their building.

Fall can be chilly, yet each business featured warms its customers’ stomachs with their food and drinks and warms their hearts with their service.

Every person interviewed for this issue said, unprompted, that they hope their work brightens their customers’ days.

It’s why I make coffee and why my nephew helps me do it. We brighten each other’s morning. That, and whipped cream is delicious.

Remember, coffee is the most important meal of the day!

Logan Gion and the SaVour Team

Churchill St. Page 12

Production Manager Mary Peterson Production Designers Michael McNamara William Peter

Mudslingers Page 18

What’s Happening Page 20

SaVour Magazine connects our readers and local businesses through personal stories and compelling images. We foster shared ideas to highlight creativity, the beauty of nature and perseverance.

Our mission is to humanize the economic and community impact of supporting local merchants.

The majority of content is paid for by our advertisers.

4779 Bloom Avenue, White Bear Lake, MN 55110 (651) 407-1200 | savour@presspubs.com presspubs.com/savour DISCLAIMER: Paid advertisements appear in Press Publications’ publications, including print and other digital formats. Press Publications does not endorse or evaluate the advertised product, service, or company, nor any of the claims made by the advertisement. Advertising does not influence editorial decisions or content. Press Publications reserves the right to refuse, reject, or cancel any ad for any reason at any time without liability.

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Cajeta Coffee: Central Mexican flavors in the center of White Bear

By Logan Gion | Photos by Paul Dols

J

uan M. Hernandez always knew he wanted to open a restaurant, he just did not know what kind. Not until spending time with his wife, Catalina Morales, did he decide on a café. "She's a (community) organizer, and she started taking me to meetings that she was having in coffee shops," recalled Hernandez. "I thought maybe this was something I could open."

As the couple began searching for a space to open, Hernandez thought about what he could uniquely bring to the coffee-shop space and looked to his upbringing for inspiration. While Hernandez grew up in Rochester, he spent the first 10 years of his life in Guanajuato, Mexico. Therefore, he decided to name his café "Cajeta Coffee." "I've been raised with cajeta. We put it on our pancakes, toast, coffee ...

Peanut butter on bananas?

"Cajeta de Celaya" (Spanish: [kah-HAY-tah day sah-LAH-yah]) noun: Candied, caramelized goat's milk. A type of dulce de leche considered a speciality of the city of Celaya in Guanajuato, Mexico.

We put cajeta on bananas," laughed Hernandez. "I talked to my wife, and she said, 'Yeah, let's name it that.'"

Since opening two years ago, Cajeta Coffee has steadily become a not-sohidden gem in Downtown White Bear Lake. That is because nearly every person who discovers the café is guaranteed to be a repeat customer, first curious, then ravenous for the specific

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Mexican flavors Hernandez concocts. Naturally, cajeta de celaya is a standard latte on the menu, but equally popular is "mazapán," a Mexican candy made with peanuts and powdered sugar (not to be confused with "marzipan," which is made the same way, but uses almonds instead).

Besides the two standard flavors, Cajeta Coffee customers keep coming back for the eccentric seasonal

menu. This past summer, the blueberry latte and iced tiramisu latte piqued patrons' interest. Before that, the honey matcha strawberry latte intrigued spring shoppers.

"Sometimes people are like, "You should leave one of your specials on the menu," We don't have the space to," explained Hernandez.

That is because Cajeta Coffee also serves mouth-watering "tortas," small baguettes filled a variety of breakfast or lunch options, all blanketed by a blend of super-stretchy Queso Oaxaca and Asadero. Besides that, Hernandez and his motherin-law bake Mexican brownies and "conchas," a brioche-like sweet bread. Since opening Cajeta Coffee, Hernandez has discovered that his central Mexican flavors fill two needs in the Twin Cities area. First, it provides Minnesotans with an option they cannot find elsewhere. "In Minnesota, there's not a lot of coffee shops that play with flavors —just vanilla-type syrups," Hernandez said. Second, it provides Mexican American customers with a taste of home. "There was a Mexican family that came in the other day," Hernandez said, "and they were like, 'Oh, my God, these conchas remind me of my grandma in Mexico ... They don't make them in any other bakery around here." That felt good, you know?"

Hernandez remarked that operating in White Bear Lake feels good too. While he plans to open a second Cajeta Coffee location in the far future, in either Minneapolis or Wayzata, his desire is to provide White Bear Lake with hundreds of new flavors for years to come.

"I feel like everybody from White Bear, they hug me," smiled Hernandez, "and they say,"Welcome.'"

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RACHAEL’S MEATLOAF SERVES 6 Recipe provided by Kowalski’s Markets This recipe is Kowalski’s Culinary & Branding Director Rachael Perron’s “signature” take on meatloaf.

Ingredients • 1 cup Italian-style dry breadcrumbs • 1 1/2 tsp. kosher salt • 1 tsp. dried oregano • 1 tsp. dried parsley • 1 tsp. granulated garlic • 1 tsp. granulated onion • 1 1/2 tsp. ground cumin • 1/4 tsp. freshly ground Kowalski’s Black Peppercorns • 1 egg, slightly beaten • 1/2 cup milk • 1 lb. Kowalski’s Certified Humane USDA Choice 93% Lean Ground Beef • 1/2 lb. Kowalski’s Naturally Raised Ground Pork • 1/3 cup Kowalski’s Classic Ketchup (optional)

Directions 1.

2.

3.

4.

5.

6.

7.

8.

Preheat oven to 375°.

In a large mixing bowl, mix breadcrumbs with seasonings (through pepper).

Stir in egg and milk with a fork until thoroughly blended; let mixture stand for 5 min.

Add beef and pork to the bowl; using clean hands, mix until well blended (do not overmix).

Transfer mixture to a loaf pan; gently press meat to the edges and corners of pan, pressing down slightly around the edges to create a “trough.” This will allow melting fats to drip to the bottom of the pan as the meatloaf cooks and shrinks slightly.

Top meatloaf evenly with ketchup, if desired (or reserve ketchup for serving at the table).

Bake in preheated oven until a meat thermometer inserted into the center of the loaf registers 160° (60-75 min.).

Remove from oven; tent loosely with foil and let rest for at least 5 min. before cutting into 3/4" slices.

PRESSPUBS.COM/SAVOUR

9

Sunshine Coffee Co. warms Lake Elmo with radiant beans

By Logan Gion | Photos by Paul Dols

10 SAVOUR FALL 2025

T

he more colors in a sunrise or sunset, the better. The memorable ones have not only yellow and orange, but also lush pink, fiery red and lustrous blue. The three women—Erica Marsden, Julie Quinn and Sabrina Tvedten-Swinnea—who run Sunshine Coffee Co. in Lake Elmo blend and bounce off each other so well, they dazzle and warm anyone who spends time with them.

Quinn, whom Marsden describes as “a Lake Elmo lifer and coffee savant,” roasts Sunshine’s beans with her super-taster ability, selecting beans from all over the world to create Sunshine Coffee Co.’s blends.

“We have beans from Ethiopia, Kenya, several countries in Central and South America,” Quinn listed.

“My favorite is the Columbia Pink Bourbon.”

Marsden, who handles the business and marketing aspects, admitted that Quinn has raised her standards since they opened shop two years ago.

Said Marsden, “(Quinn) opened my world to all sorts of things coffee. I’ve always been addicted to coffee, but it didn’t matter where it came from—“ “You’ve been ruined,” Quinn interjected.

“Absolutely. And I’m so grateful,” laughed Marsden. She feels that Quinn’s enhanced flavor abilities allow Sunshine Coffee Co. to cater to dozens of niche clientele. “The other day, a guy was like, ‘Ethiopian Yirgacheffe? I can’t find this anywhere.’ … It’s really satisfying to appeal to people like that,” explained Marsden, “but also people who would go anywhere but say, ‘Oh, this is really good. I’m coming back, and I’m waiting

in a line that’s out the door because it’s so good.’”

Tvedten-Swinnea helps make sure Sunshine Coffee Co. keeps that line moving.

Hailing from the corporate world of a large coffee chain, Tvedten-Swinnea makes sure employee training, internal procedures and store atmosphere are up to snuff. “I think one of the things that sets us apart is not only do we roast killer coffee there, it’s a community center,” Tvedten-Swinnea said. “People are making friends all day long … That’s part of the delight of being at Sunshine.”

Quinn concurred that both coffee and community blend together to form Sunshine’s customer base. While Quinn believes that Stillwater and Woodbury customers visit because Sunshine fills a specialty coffee gap in the area, she feels that Lake Elmo residents are looking for assurances from their neighbors. “Lake Elmo is growing so fast,” Quinn informed.

“There are now a lot of new community members. The community is changing and trying to find its identity.”

Tvedten-Swinnea compared stopping by Sunshine Coffee Co. to stopping by the local Blockbuster in the ‘90s. “You go in there for comfort, and you always end up chatting with different people,” she stated, mentioning

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Such interaction, Marsden explained, is why the three owners named their business Sunshine Coffee Co—not to avoid reality, but rather to embrace the warmth of human connection.

Sunshine’s ultimate goal is for their customers relationships with one another to mirror the interplay between the three women owners.

Said Marsden, “We’ve had tough days, tough weeks, great days, great weeks, and through all of it, I feel like we've held each other so well.”

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Churchill St.: A different kind of Shoreview community center

By Logan Gion | Photos Contributed

C

arly Gatzlaff, owner of Shoreview restaurant Churchill St., was raised in central North Dakota. There, she grew up going to local cafés where residents would either grab a quick meal or stay and visit with neighbors and friends. When she opened Churchill St. in late 2021, her vision was to recreate that feeling in close-knit Shoreview.

“Everything we do, I feel like, is to take good care of people and to produce good food,” Gatzlaff explained.

To start, Churchill St. sources ingredients as

12 SAVOUR FALL 2025

freshly and as locally as possible. “We’re chefdriven from scratch …

Anything with eggs here is just killer,” said Grazlaff, “because we use farmfresh eggs from Hidden Stream Farm (in Elgin, Minnesota).” Churchill St. is also known for their soups, which Grazlaff commented that Churchill St. regulars make sure to get the menu or seasonal soup every visit.

Gatzlaff also makes efforts to treat her staff as highly as she does her regulars. “(Employees get) a great, livable wage no matter what you do here, and you get the benefits,” Gatzlaff stated.

“Any employee that’s not a

manager, we pay for 85% of their health care. … We also offer PTO for every employee.”

Another way Gatzlaff uplifts her community is by hiring waitstaff with atypical backgrounds. “We don’t hire a person who is a seasoned restaurant person,” Gatzlaff said. “We hire the green person that we can train, who’s just a nice person. We have a retired teacher who works here, obviously a lot of college students.”

Churchill St. also tries to help feed more than their customers. Namely, 50 cents of every cup of soup sold goes to Kitchen Coalition, an arm of Second Harvest Heartland which serves freshly prepared meals to people experiencing food insecurity.

The restaurant is also conscientious of future community members by

A nonprofit 501(c)(3) all volunteer dog and cat rescue organization

The Churchill St. chef team is especially excited for their Creamy Red Pepper Pomodoro Pasta for the fall dinner menu and cannot wait for guests to try it.

trying to be as close to zero waste as possible. “You won’t find something in our restaurant that’s not compostable,” stated Gatzlaff. “Every piece of plastic that comes through here is recycled, even the bags.”

All of these ingredients interplay and enhance Churchill St.’s flavor. “I have staff that are here because they don’t like the waste of other restaurants, and they know the way we care,” Gatzlaff remarked. “The ingredients, too, are why people end up here

… Every single Thursday we have a sandwich night. Our chef team has never repeated a sandwich in the four years we’ve been open.”

Gatzlaff described that Churchill St. is a gathering place. “I wanted our community to have somewhere where people could choose their own adventure and have a beautiful, great experience with food,” she said.

Churchill St.’s number one value is “care tons.”

The warmth in each meal served makes clear the warmth the restaurant holds for its community.

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13

Coffee/Cake: A door into The Wild Bean and 350 Degrees Bakery

I

n the middle of The Wild Bean and 350 Degrees Bakery in downtown Mahtomedi is a hollowed out doorway. Customers can order coffee, then head next door to grab pastries and cupcakes, sitting in either of the stores’ lobbies. The doorway, however, was only carved open a year ago, even though the building is over 120 years old. This is

14 SAVOUR FALL 2025

By Logan Gion | Photos by Paul Dols

because Maddie McMahon, owner of The Wild Bean and its building, finally had a reason to knock it open.

Originally, McMahon worked at The Wild Bean in high school.

During COVID, however, the previous owner got sick and had to let go of the day-to-day operations. Simultaneously, McMahon was the captain for Mahtomedi’s High School

hockey team. Therefore, she felt she had the leadership ability to take over The Wild Bean.

Once she did, McMahon saved as much money as she could for a rainy day. That day came quickly when she discovered that the building’s owners were planning to sell once McMahon’s lease expired.

“Essentially, it turned into, if

I don’t buy the building, I don’t get the coffee shop,” McMahon explained.

The building houses two lots, though, so when McMahon bought it, she faced a new problem: Who would move in next door?

Enter Eloise Suoja and 350 Degrees Bakery.

“I’d been doing custom orders, farmers markets, three years prior … and she had heard about me,” recalled Suoja. “I had just graduated from college, and it was not in my plans to open up a bakery right away, but everything worked out great.”

McMahon agrees. “I knew I wanted something that would partner well with my business. Also, I wanted something that we could share seating with,” she remembered.

Both Suoja and McMahon feel their businesses complement each other perfectly. “Pastries and baking is so scary to me,” McMahon admitted. “I

CONTINUED ON PAGE 16

Pictured from left to right: Eloise Suoja, owner of 350 Degrees Bakery; Maddie McMahon, owner of The Wild Bean.

PRESSPUBS.COM/SAVOUR

15

have this bakery next door that can make all these beautiful gourmet pastries, and I don’t have to worry about that.” Suoja feels similarly. “My dream was always to also have a coffee shop with my baked goods,” Suoja stated, “but I don’t have to do the coffee because Maddie does the coffee.”

Trust and compatible visions

is what convinced McMahon to create that doorway in the dividing wall as Suoja was moving in. McMahon’s grandfather, however, found something surprising when he agreed to help her create the doorway. “There was always this myth, even before I owned the shop … that there was a mystery door connecting

the buildings when they were built in 1900. There was a thought that they were gonna be connected, so they left doorways in the studs,” McMahon told. “I had Grandpa take a stud finder to the wall, and he was like, ‘Yeah, there’s nothing there.’”

The doorway was always meant to be.

350 Degrees Bakery’s current highlights:

The Wild Bean’s current highlights:

• Homemade Pop-Tarts, using from-scratch pie crusts and pumpkin pie filling • French toast cupcakes made with Italian meringue buttercream frosting • Apple pie flavored croissants

• Pumpkin Pie Chai, featuring Rooted Chai Spice Mix from Anahata Herbals in Duluth • Caramel Apple Cold Brew • Pumpkin Caramel shake with espresso

16 SAVOUR FALL 2025

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Mudslingers Coffee drives through the competition with customer connection

By Logan Gion | Photos Contributed

O

ne might find the phrases “personal connection” and “drive-thru” incompatible— unless they have visited Mudslingers Drive Thru Coffee in Roseville off of Lexington Avenue. In the 10 years since it has opened, Mudslingers has annually won at least one local newspapers’ Readers’ Choice Awards, this year receiving the honor from Fridley, Columbia Heights, New Brighton and Mounds View. In 2018, USA Today proclaimed Mudslingers to be Minnesota’s best coffee shop.

This past spring, the Minnesota Star Tribune nominated Mudslingers for best coffee house in the state. Nearly 650 reviews on Google average the shop at 4.9 out of five stars. How can such a small coffee shack earn such large praise?

“We’re a little shop, but we’ve got a lot of personality,” said Mudslingers Team Leader Ashley Murphy. “We provide coffee; that’s all it could be.

But we have formed such a genuine connection with our customers. … It might only be a five-minute conversation, but we see them every day, sometimes multiple times a day.

It gets a little deeper than, ‘Oh, here’s your latte.’”

Murphy explained that these conversations add up over time, leading to lasting relationships with regular customers. “We see babies that are born, we see marriages, we see a whole bunch of different life events just through our little coffee window,” Murphy said.

Having come from the corporate coffee chain world, Murphy was surprised by the sheer number of loyal regulars at Mudslingers. She believes that such a reputation is

18 SAVOUR FALL 2025

Mudslingers fall menu is available now. Team Lead Ashley Murphy recommends the North Woods, a latte with maple, butterscotch and vanilla.

essential for a small business.

Of course, a drive-thru coffee shack’s reputation also relies on speedy service. Murphy’s team, however, is not fazed by the balancing act. “It's a short interaction at times because we got to keep the line moving, but if we ever have time where there's not a line, we definitely will stay and talk to people,” Murphy related. “It feels like you’re catching up with a friend.

Like you just ran into them at the grocery store.”

While the conversation at the window may be relaxed, Murphy pointed out that, behind the window, the atmosphere is nimble. Because the shop is a coffee shack, employees make smart use of vertical space and

are strict about organization.

“We have a lot of items prepped and ready to go, so we can keep that quick service. We don’t have to be fumbling in the middle of a rush,” Murphy stated. “Just being polite and making sure the customer gets what they’re looking for—that’s our baseline.”

Because employees keep the usual drink-making swift, they have time to add personal touches. “We have a drink called The Turtle. Today, I drew a turtle on somebody’s cup. I didn’t know who they were at all. And this girl goes, ‘Oh, my gosh, this made my day. I love turtles,’” recalled Murphy. “This tiny, tiny little thing I did made a positive impact on you.”

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19

What’s Happening presspubs.com/savour

STILLWATER Movies @ Matt’s

When: 6:30 p.m. Mondays - Wednesdays, Sept. 15-Nov. 5 Where: Matt’s Basement Tea Lounge, 413 Nelson St. E. Details: Every week at Matt’s Basement we black out our lounge, put up a 120-inch projector, and show nostalgic movies. All tickets come with free popcorn.

Contact: 651-342-0721 or mattsbasementlounge@gmail.com

Log Run Half Marathon

When: 8 a.m.-12:30 p.m. Saturday, Sept. 20 Where: Water Street Inn, 101 Water St. S. Details: A superb, mostly downhill race gently descending into historic Stillwater, Minnesota.

The scenic route showcases the St. Croix River and surrounding valley. Register online.

Contact: 651-504-4044 or www.runstillwater. com/st-croix-crossing/

Gold Medal Wine Tour

When: 12-5 p.m. Saturday, Sept. 27 Where: 400 E. Nelson St. Details: Come and enjoy the scenic beauty of the St. Croix Valley at our pre-selected wineries, Dancing Dragonfly, Rustic Roots and 2 Silo. Learn about wine making while tasting some the region's most aromatic and delicious wines. Book tickets at stillwatertrolley.com.

Contact: 651-430-0352 or stillwater.trolley@ gmail.com

Details: The scariest tour in town offers historical hauntings and a terrifyingly good time. Come on an adventure that will haunt and entertain—pursue villains, hunt ghosts and solve crimes. Book tickets at stillwatertrolley.com.

Contact: 651-430-0352 or joni@ stillwatertrolley.com

Totally Criminal Cocktail Hour Featuring Matt Goldman When: 5-6 p.m. Wednesday, Nov. 5 Where: Lowell Inn, 102 Main St. N. Details: Wouldn’t it be great to be able to chat with your favorite mystery authors?

This event for local mystery writers and their fans always includes lively discussion, a great time and a cash bar. Presented by Valley Bookseller.

Contact: events.valleybookseller@gmail. com

WHITE BEAR TOWNSHIP White Bear Township Day Celebration

When: 2-8 p.m. Saturday, Sept. 20 Where: Polar Lakes Park, 1281 Hammond Road Details: Experience live music, community demonstrations, a car show, BINGO and more. Food and refreshments are available for purchase at the VFW Beer Gardens and from various food trucks. Fireworks will be at dusk. Feel free to bring lawn chairs.

Contact: 612-616-0711 or events@ whitebeartownship.org

WHITE BEAR LAKE

Rivertown Fall Art Festival

When: 10 a.m.-5 p.m. Saturday and Sunday, Oct. 4-5 Where: Lowell Park, 201 Water St. Details: Hosted by the Greater Stillwater Chamber of Commerce, the festival showcases over 160 artisans. The event also offers a beer and wine tent, food, live music and entertainment.

Contact: 651-439-4001 or communications@ greaterstillwaterchamber.com

Haunted Rivertown Terror Tour

When: 7, 7:30, 8 and 8:30 p.m. ThursdaysSaturdays, Oct. 9-25 Where: Charlie’s Irish Pub, 436 Chestnut St. E. #422

20 SAVOUR FALL 2025

Coffee with Creatives

When: 9-10 a.m. Saturdays, Sept. 13, Oct. 11 and Nov. 8 Where: Oldies and Goodies, 4717 Clark Ave. Details: A free event to gather, connect and share ideas with other creatives and makers.

Free coffee kindly provided by Cajeta Coffee.

Contact: oldiesandgoodiesmn@gmail.com

‘Red’

When: Sept. 26-Oct. 12 Where: Hanifl Performing Arts Center, 4941 Long Ave. Details: Lakeshore Players presents this black-box drama about a painter whose

new piece will be either a masterpiece or his downfall due to an ambitious, new collaborator.

Contact: 651-478-7427 or tickets@ lakeshoreplayers.org

Walk and Run for the Apples

When: 9 a.m. Saturday, Oct. 18 Where: Pine Tree Apple Orchard, 450 Apple Orchard Road Details: This beautiful course is on the trails through the apple orchard, strawberry fields and pumpkin patch. Awards for top three male and female finishers in each age group. No strollers or pets. Proceeds of the race help fund scholarships for high school students who participate in the Strive Program.

Contact: whitebearrotary.org/event/run-forthe-apples-4

‘The Lightning Thief: A Percy Jackson Musical’

When: Oct. 24-Nov. 2 Where: Hanifl Performing Arts Center, 4941 Long Ave. Details: Adapted from the best-selling book ‘The Lightning Thief’ by Rick Riordan and featuring a thrilling original rock score, this middle-school musical is an action-packed mythical adventure worthy of the gods.

Contact: 651-336-8613 or childrensperformingartsmn.org

Gangster Bus Tour

When: 10-11:30 a.m., 11:30 a.m.-1 p.m.

Saturday, Oct. 25 Where: White Bear Lake Armory, 2228 Fourth St. Details: Come along for an adventurous outing to explore the hideouts and haunts of the 1930s era gangsters who laid low in the cottages around White Bear and Bald Eagle Lakes.

Contact: 651-407-5327 or office@ whitebearhistory.org

‘Rodgers and Hammerstein’s Cinderella’

When: Nov. 14-22 Where: White Bear Lake Area High School Performing Arts Center, 5040 Bald Eagle Ave., Door A Details: Join White Bear for the first musical on the new Performing Arts Center stage for the classic tale of a young woman looking for

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her Prince Charming while outwitting her cruel stepmother and stepsisters. This musical is sure to be the perfect fit as you step off into the holiday season.

Contact: sites.google.com/isd624.org/ musical-theatre/home

Details: Get into the Halloween spirit with a fun-filled evening racing to finish a 500-piece puzzle. There are head-start, time-based rewards for those in costume and prizes for the three fastest teams.

Contact: 651-490-4600

Gazebo Lighting

Indoor Market

When: 5-7 p.m. Wednesday, Nov. 19 Where: Railroad Park, 4749 Washington Square Details: Join us for an enchanted evening of lights, laughter and complementary hot cider as we light up the park and gazebo.

Contact: info@downtownwhitebearlake.com

SHOREVIEW Barnyard Boogie

When: 6-8 p.m. Friday, Sept. 26 Where: Haffeman Pavilion, 4580 Victoria St. N. Details: Put on your dancing boots and grab your straw hat. This fun, family-friendly event features a petting zoo, music, farm-themed crafts and tasty refreshments.

Contact: 651-490-4600

Kids’ Garage Sale/Touch a Truck

When: 9 a.m.-12 p.m. Saturday, Oct. 4 Where: Haffeman Pavilion, 4580 Victoria St. N. Details: Kids find their inner entrepenuer, selling toys, books and sporting goods.

Next door, check out all the big trucks used throughout the city. This is your chance to hop in the driver's seat of a snowplow, dump truck and more. Don’t forget your camera.

Contact: 651-490-4700

Boo Bash

When: 3-4:30 p.m., 5-6:30 p.m. Saturday, Oct. 25 Where: McCullough Park, 955 County Road I Details: Come join us for a family friendly event filled with spooky fun. Put on your best costume and enjoy trick-or-treating, a spooky trail walk, hayrides, music and a bonfire with build-your-own s'mores. Registration is required for anyone attending the event over the age of one.

Contact: 651-490-4600

Halloween Puzzle Competition

When: 6-8:30 p.m. Thursday, Oct. 30 Where: Shoreview Community Center, 4580 Victoria St. N.

When: 3:30-6:30 p.m. Tuesday, Nov. 18 Where: Shoreview Community Center, 4580 Victoria St. N. Details: Come start your holiday shopping with these items from local food and artisan vendors.

Contact: 651-490-4750

VADNAIS HEIGHTS Scarecrow Trail

When: Oct. 23-Nov. 3 Where: Community Park, 641 E. County Road F Details: Local businesses, organizations and residents will install scarecrow creations. Visit during park hours to view the entries, then vote for your favorite.

Contact: 651-204-6060 or katie.everett@ cityvadnaisheights.com

Halloween Party

Halloween Hoopla

When: 3-5 p.m., Saturday, Oct. 11 Where: Ojibway Park, 2695 Ojibway Drive Details: Come dressed in your best costume for an afternoon of family fun. Children can search for a mini pumpkin to decorate, trickor-treat at various stations, make a craft and play Halloween carnival games. Those who choose to wear costumes may win a prize from the secret judge.

Contact: 651-714-3583

LAKE ELMO Stargazing Date Night

When: 6-8:30 p.m. Saturday Oct. 11 Where: Sally Manzara Interpretive Nature Center at Sunfish Lake Park, 3554 Kelvin Ave. N. Details: Like to look at the beautiful night sky but not sure what the heck is up? We are thrilled to have the Minnesota Astronomical Society come and teach us all about the cosmos. Light dinner will be provided. Make sure to dress warmly.

Contact: 651-408-2838 or info@sminc-lakeelmo.org

Guided Bird Hike

When: 5-7 p.m. Friday, Oct. 24 Where: Community Park, 641 E. County Road F Details: Put on your favorite costume, and join us for a parade through the Scarecrow Trail at 5 p.m., then free games and a dance party at the softball field until 7 p.m. Treat bags provided by Vadnais Heights Fire Relief Association.

Contact: 651-204-6060 or katie.everett@ cityvadnaisheights.com

When: 9-10:30 a.m. Saturday, Nov. 8 Where: Lake Elmo Park Reserve, 1515 Keats Ave. N. Details: Whether you’re a beginner or experienced birder, these hikes are a great way to learn to identify birds that call the St. Croix Valley home. Participants also have the opportunity to contribute to citizen science data collection by completing bird-count surveys with your guide.

Contact: 651-430-8370 or parks@ co.washington.mn.us

WOODBURY

NORTH SAINT PAUL

One Woodbury

When: 11 a.m.-1 p.m. Saturday Sept. 27 Where: Ojibway Park, 2695 Ojibway Drive Details: One Woodbury brings together all community members to create a vibrant, inclusive atmosphere of joy, celebrating the diversity that makes up Woodbury. Visit our array of entertainers, food vendors and community partner booths.

Contact: 651-714-3583

Give Back Day

When: 10 a.m.-12 p.m. Saturday, Sept. 27 Where: North Saint Paul Food Shelf, 2266 Second St. N..

Details: Join your neighbors for a morning of cleaning, organizing and refreshing the food shelf. After all that hard work, it’s pizza party time.

Contact: news@northstpaul.org

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Swedish Sliders MAKES 6 Recipe provided by Kowalski’s Markets www.kowalskis.com/recipes/appetizers-snacks/swedish-sliders

Ingredients

Directions

• 1 lb. Kowalski’s Signature Wild Rice Meatloaf (from the Meat Department) • 3 thin slices dill Havarti cheese (from the Deli Department), each torn into 4 evenly sized pieces • 6 brioche slider buns, lightly toasted • Toppings, to taste: Pickled Onions (see page 23) and lingonberry jam

1. Form meatloaf into a 6x9" rectangle about 3/4" thick; cut into 6 patties slightly larger than the buns.

2. In a large cast iron skillet, cook meatloaf patties over medium-high heat until cooked through, just as you would burger patties (4-5 min. per side); top each patty with 2 squares of cheese while still warm.

3. Serve burgers on buns with toppings to taste.

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Pickled Onions MAKES 2 PINTS Recipe provided

by Kowalski’s Markets

Ingredients • 1 1/2 cups white vinegar • 1 1/2 cups water • 1/4 cup sugar • 1 1/2 tbsp. kosher salt • 2 small red onions, thinly sliced • 1 tsp. mixed peppercorns (optional)

Directions 1. In a medium saucepan, combine vinegar, water, sugar and salt over medium heat; stir until sugar and salt fully dissolve (about 1 min.).

Remove brine from heat; let cool slightly.

2. Evenly divide onions between 2 glass pint jars; add peppercorns, if desired.

3. Pour brine evenly over onions in the jars; let cool to room temperature.

4. Cover and refrigerate for 2-12 hrs. Store in the refrigerator for up to 2 weeks.

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Award-Winning Wine Great Events • Winery Tours & Barrel Tastings Learn more at DDWinery.com

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2021

of the Press White Bear Press

Voted BEST Roofing Company of 2025!

White Bear Press Best of 2021 • Stillwater Gazette Reader’s Choice Award 2025 ROOFING INSTALLATION

SIDING INSTALLATION

GUTTER SERVICES

We install several types of roofing materials including asphalt shingles, cedar shakes, metal, slate and more.

We install vinyl, wood or metal siding for your home or business. We can help you determine the best option.

Water damage from poor gutters can lead to expensive repair.

We install and repair gutters to keep the water away from your home.

STORM DAMAGE REPAIR

SOFFIT & FASCIA

WINDOW INSTALLATION

We repair roofs and siding damaged by severe weather. We are happy to work with your insurance company as well.

Usually part of a roofing or siding project, soffit and fascia are important feature for a finished home exterior.

New windows can make a huge difference for your home both in appearance and energy efficiency.

Professional Achievements PREFERRED CONTRACTOR MN LICENSE #BC415614 • WI LICENSE #855969

JTR ROOFING, INC.

11200 STILLWATER BLVD. N. STE 106B • LAKE ELMO MN 651-777-7394 • WWW.JTRROOFINGINC.COM 24 SAVOUR FALL 2025