Savour: Autumn 2017

SAVOUR AUTUMN 2017

THE JOY OF LIVING MAGAZINE

PETERSON CRAFTSMAN MEATS

Custom Cuts with Care

BRIDGING Our Communities His t o ric Cro s sings

family farms Fruits, Flowers &

Wine

Lexington Floral Fall into

Faribault Blankets

Live Longer With A Healthy Mouth.

Inflammation, Your Mouth and Your Life.

Your dental health is no longer just about cavities, gingivitis, periodontal disease, and your smile. Your dental health now is about how long you might live. Your dental health may add or subtract 10 years from your life.

The Dawson Academy, one of the most prestigious advanced learning centers for dentistry, in cooperation with the Cleveland Clinic, recently established a top 5 list of things to maintain systemic health and live a longer life. The list includes exercising daily, avoiding tobacco use, managing stress in your life, eating healthy with an emphasis on less refined sugars and less processed foods, and lastly, maintaining healthy oral tissues with no inflammation.

Inflammation is the root cause of many of the chronic diseases of aging. Your mouth is a significant source of inflammation if you have gingivitis or periodontal disease. You can have these problems and not even know it.

If left untreated, inflammation in your mouth can lead to other serious health problems. Systemic consequences of dental inflammation include cardiovascular disease, which can cause death, diabetes, strokes, Alzheimer’s disease, pre-term newborns, cancer, obesity, osteoporosis, bowel issues, and problems around surgery sites such as artificial joints and implants.

Gum inflammation occurs when microscopic bacteria, in the form of a biofilm, collect below the gumline.

Left unchecked, this biofilm causes gingival inflammation. This biofilm must be removed with a two pronged approach. First, patients should have meticulous oral hygiene, including brushing and flossing, and whatever other adjuncts are necessary to remove the biofilm and eliminate inflammation. If you have bleeding while cleaning your teeth, there is inflammation present. Sometimes this is detectable, but more often it is not, without the help of a dental professional. Next, a dental professional is needed to examine you regularly, so that oral inflammation is kept to a minimum over your life span. Your dental visit should not be thought of as just getting your teeth cleaned. Rather, it should be an assessment, treatment, education, and training on keeping your oral inflammation to a minimum.

While everyone has bacteria in their mouth, not everyone develops gingival inflammation. There are identifiable risk factors that make some people more susceptible to gingival inflammation. These risk factors include tobacco use, being overweight, diabetes, pregnancy, sleep apnea, cardiovascular disease, and arthritis. Post-menopausal females and immunocompromised patients are also at higher risk for gingival inflammation. If you have inflammation risk factors, it is even more important for you to partner with your dentist and dental hygienist on a regular basis to determine if any gum inflammation has developed, and then do what is necessary to eliminate it.

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I M P O R T A N T

I N F O R M A T I O N

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Scholar Club Member of the Dawson Academy & Faculty Member of the Spear Institute for Dentistry Oak Ridge Business Centre 4801 Hwy 61 Suite 301 White Bear Lake, Minnesota 55110 Call for your Complimentary Consultation 651.762.8474 www.lakeareadentalpa.com Recognized in America’s Top Dentist by Consumers Research Council of America 2003-2017 Minnesota Monthly Top Doctor America’s Best Dentist’s

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VOTED BEST DAY CARE PROGRAMS

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SINCE 1916

FUNERIAL HOME, INC

Let us be of Comfort and Service

Left to right: Kristin Trongaard, Daniel Grubisch, Jacob Sellers, Sharon Purcell, Richard Purcell, Bert Blaine, Lynne Schriver-Sheedy and Donna Dvorak

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October Frame Sale & Trunk Show 4 SAVOUR

Back to Basics Being raised on a farm lends itself to viewing the world with simplicity and gratitude.

We knew where our food came from; the pasture of cattle, the coop full of hens and eggs, as well as vegetables from our garden.

Cover photo provided by Andy Peterson SAVOUR Magazine, Vol. 4 No. 3.

COPYRIGHT © 2017 PRESS PUBLICATIONS Material may not be reproduced in whole or part in any form whatsoever.

The lines are blurred today as consumers struggle with label authenticity. Pure forms of food aren’t always easy to define.

Getting back to basics and valuing relationships with local farmers has great rewards of nourishment for the mind and body.

Enjoy the bountiful harvest this issue of SAVOUR magazine shares and thank a farmer today!

Publisher Carter Johnson

Managing Director Patty Steele

Savour Editor

Simple, honest resources fill these pages and remind us of what’s important.

Supporting our local communities connects us and keeps us grounded.

Roxanne Townshend, Editor 651-955-1716 SavourEditor@presspubs.com

Roxanne Townshend

Advertising Roxanne Townshend

Staff Writer Thien Nguyen August

Photographer/Photo Editor

GRATITUDE UNLOCKS THE FULLNESS OF LIFE. IT TURNS WHAT WE HAVE INTO ENOUGH, AND MORE. IT TURNS DENIAL INTO ACCEPTANCE, CHAOS TO ORDER, CONFUSION TO CLARITY. IT CAN TURN A MEAL INTO A FEAST, A HOUSE INTO A HOME, A STRANGER INTO A FRIEND. -MELODY BEATTIE

Paul Dols

Production/Circulation Manager Greg Workman

Designer Emily Anderson

Contributors Andy Peterson Michele Phillips Jack Farrell Joselyn Leonhart John & Barb Meyer Lindsay Wheeler

Kelley Brenner Anne Anderson Ted Kozlowski Shelley NordinLivermore Matthew Stepaniak

SAVOUR magazine connects our readers and local businesses thru 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. © 2017 Press Publications 4779 Bloom Avenue White Bear Lake, MN 55110 651-407-1200 www.presspubs.com/savour SavourEditor@presspubs.com

This is My Normal

Lexington Floral

Lindsay Wheeler/Depression13-14

Faribault Blankets 20

Pets Corner

Peterson Craftsman Meats

Lake Animal Hospital/Dental Care 15-17

Tradition & Relationships 24-25

Photo Journal

Bridging Our Communities

Rodeo images/Joselyn Leonhart 26-27

Historic Crossings 28-37

Family Farms

MIXOLOGY

Reaping Gratitude 18-20, 22-23

Lions Tavern/Cocktails Crafted with Care 38

Find SAVOUR on Instagram @savourmn

Facebook.com/savourmn

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Manitou Grill & Event Center, in downtown White Bear Lake, is redefining what it means to be a neighborhood grill and bar. They are serving up generous, high-quality food in a cozy atmosphere, with friendly staff, that offers an entertaining place for friends and family to gather.

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Small Home UpgradeS may add ValUe When it comes to upgrades, focus on simple, clean home improvements that will make your home appear more contemporary and elegant.

Dedicated To Health And Wellness Arnica Montana Natures Pain Reliever Do you ever get bruising, joint soreness, swelling. inflammation, muscle pain, back, neck, shoulder discomfort? Of course you do! And nature’s pharmacy offers us arnica montana. This modest plant comes to us from the sunflower family.

It originated in the elevated mountain areas of Europe; first documented as a medicinal plant in the 1500’s.

Although not a substitute or appropriate medical care; arnica can reduce pain and swelling from sprains, strains, fractures, bruises, sore muscles and post surgical procedures.

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Arnica offers a safe alternative to pain medications. It stimulates your body’s healing response by rushing white blood cells to the traumatized area, not by masking the pain. Arnica montana comes in homeopathic form, which is the only way to ingest arnica. For external use, it comes in creams, gels, lotions and tinctures. Of course, Sassafras Health Foods offers these items to you at very reasonable price. Stock up for the needs of your family!

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651-503-8549 www.betsyrewald.com betsyrewald@cbburnet.com Real estate agents affiliated with Coldwell Banker Burnet are independent contractor sales associates and are not employees of Coldwell Banker Burnet. ©2017 Burnet Realty LLC. All Rights Reserved.

Coldwell Banker Burnet fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Operated by a subsidiary of NRT LLC. Coldwell Banker and the Coldwell Banker Logo are registered service marks owned by Coldwell Banker Real Estate LLC.

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Fall bird feeding Peanuts

Jelly

Mealworms

Seed Mix

Cracked Corn

Fall is a dynamic season of change and adaptation for birds, providing you with the opportunity to attract migratory birds, in addition to the permanent residents that visit your feeders year-round.

American robin food habits change as seasonal food supplies change. The highprotein insect diet characteristic of many birds in summer changes in the fall to fruits like mountain-ash and glossy black chokeberry. The best way to feed birds is to adjust the foods and the feeders with each changing season.

The presence of native migrant sparrows and juncos in fall requires a greater amount of "millet mix" or cracked corn than is appropriate for summer or winter use when House Sparrows, grackles and cowbirds primarily benefit from these foods. About 30 percent of the bird food in the fall should be white proso millet or millet mixes scattered on the ground-feeding sites. Red proso millet and milo (grain sorghum) are used much less than white proso millet and are generally unnecessary as an ingredient of fall bird seed mixes.

Peanuts, peanut pickouts, peanut butter, commercial suet cakes and suet from the meat market are all beneficial fall foods that are high-energy sources that benefit birds

as they go into the winter season. They are popular with chickadees, nuthatches, woodpeckers and jays.

Suet

American robin Peanuts can be fed in quarterinch mesh hardware cloth feeders and suet can be suspended in wire mesh cages or mesh string bags. Peanut butter and suet mixes can be smeared onto tree bark, or pressed into holes that have been drilled in small tree branch sections that can be hung as bird feeders. Although most birds will readily use suspended suet, Pileated Woodpeckers seem to prefer suet chucks firmly attached on top of a solid feeder platform.

Shallow trays stocked with mealworms can be used to attract a wide variety of birds, ranging from Carolina Wrens to Northern Cardinals and American Robins. The mealworms can be purchased in pet stores where they are sold as chameleon food.

Eastern Bluebirds feed on mealworms and dried fruits collected from shrubs, or you can make your own bluebird mix.

Bird Feeders Bluebird enthusiasts can enjoy backyard visitors by using enclosed feeders with a l½ to 2

inch diameter entrance hole.

This prevents larger birds from eating the bluebird's food.

There is considerable amount of confusion about providing nectar feeders for hummingbirds in the fall. Many people fear that hummingbirds will fail to migrate south if feeders are left out in the fall.

Hummingbirds, however, will migrate when it's time to go, regardless of the presence or absence of feeders.

The recipe for sugar water is the same as in summer. The solution is prepared at a ratio of four parts water to one part cane sugar. Boil the solution, then let it cool before filling your feeder.

One of the best ways to enhance a backyard is to provide a water source in the vicinity of the feeders. A quiet pool or birdbath is acceptable, but any type of moving, splashing, or misting water in very shallow pools will generate considerable attention from birds.

Fall is also an excellent time

Minnesota’s Nongame Wildlife Program 8 SAVOUR

One of the most innovative and successful programs of its kind in the nation.

The Nongame Wildlife Program works to help over 700 species of Minnesota wildlife thrive.

Bluebird

mix recipe: 1 1 1 1 4 1 1

cup peanut butter cup rendered (melted) suet cup peanut hearts cup Zante currants cups yellow cornmeal cup flour cup sunflower chips.

You can help!

Stir until the mixture is granular but not too sticky. The mix can be offered on an open tray or platform feeder, in a wire suet cage or mesh bag.

to trim shrubs and trees. Use the trimmings to create a temporary brush pile that will provide perches and hiding places for migrating songbirds between visits to your birdbath and feeders. The size of the brush pile should be three to four feet high and four to eight feet in diameter and it should be located about ten feet from your feeders. Any closer and it may provide a hiding place for cats to ambush the birds.

Create your brush pile when you see the first fall migrants, such as White-throated Sparrows, arriving at your feeders, then dispose of it in late November to early December when migration is complete.

Dried Fruits

Nectar

Millet

Donations are tax deductible and matched dollar for dollar by the Reinvest in Minnesota (RIM) license plate fund. So a $10 donation provides $20 for nongame work. Double your impact.

Please consider Minnesota’s Nongame Wildlife Program when estate planning.

DONATE TODAY!! mndnr.g ov/ nongam e

We value your support Contact Us! 651-259-5148 lori.naumann@state.mn.us

The Minnesota Nongame Wildlife Program works to help thousands of species of Minnesota wildlife like bees, butterflies, songbirds, eagles, loons, frogs, turtles and bats thrive through habitat restorations, surveys and monitoring, technical guidance, and outreach and education - including the eagle and falcon cams!

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Karma

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Koala Ranch

Koala Ranch is back!

Grab a case or two of this wonderful Australian wine.

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Oregon Pinot Noir Hints of dark cherry and strawberry paired with a balance of soft acidity and a touch of earthiness.

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G rilled

H oney S oy Pork Chops

This recipe for Grilled Honey Soy Pork Chops is also great with chicken. The sugars in the sauce caramelize beautifully over a flame, so it’s a grilling lover’s dream!

Serves 4 Ingredients 4 pork chops (about 1¼ pounds total) ¼ c onion, finely chopped 3 large cloves of garlic, finely chopped ¼ c soy sauce or Tamari ¼ c fresh squeezed lemon juice from 1 large lemon 2 T honey ¼ tsp fresh ground black pepper

Preparation In a large glass (or other non-reactive) casserole dish, combine all the ingredients well. Place meat in the marinade and turn once so both sides are covered in the liquid. Cover dish with cling wrap and refrigerate for 2 – 24 hours. Turn meat at least one additional time to ensure even flavor.

When ready, cook meat over medium-hot coals (or grill pan) for five to seven minutes on each side. Discard any remaining marinade.

Cook’s Notes: For thicker chops, the internal temperature should be 145 – 150°F for medium-rare, and up to 160°F for medium.

www.BaconFatte.com

Michele Phillips is a Minneapolis, MN Food, Travel and Marketing Writer/ Photographer. She is also the publisher of BaconFatte.com.

This food blog celebrates NEW old school cooking and entertaining. When she’s not developing recipes, writing about, photographing, or promoting food and cooking, Michele provides marketing and social media services to small businesses in the retail, service, travel, and restaurant industries. In her spare time, Michele can be found in the kitchen (naturally!), in the garden, travelling, or “living the dream” with her husband and their beloved rescue pets on their boat on the south shores of Lake Superior in the Apostle Islands and the Bayfield, WI area.

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Follow Us On

s i is

h t

l a rm

o n

I feel tangible judgement, as I stand alone in the most vulnerable of moments; unsure of whether I need to be coddled or slapped.

Depression you are my normal. We don’t choose to be the ones left in the wake of this horrible disease.

Solidarity unexpectantly presents itself, in the face of terrible hardship. A community can emerge from ashes of broken dreams, fallen tears, suicide notes, confusion and disappointment. I regularly have swollen eyes and big dark circles. My 3-day-a-week

y m

high school sick days were quite literally the most violent mental health days of all.

Add night terrors that wake you up, thrashing, or don’t offer an escape at all and it can wreak havoc on your face. But this is my normal.

I cannot act like I don’t get scared any longer. There have been days where, instead of peeling myself off the couch, I’ve stayed plastered in a state of paralysis, wondering whether I’ll ever see the light.

I don’t want to settle for okay or average functioning anymore. If you feel this way too, you are not alone. I know

the indescribable nature of daily agony; despite the

“I embraced myself for who I was and who I wasn’t, committed to treatment, and stared this illness in the face” Lindsay Wheeler Blogger

torment to describe it. This is my normal.

I can’t pretend any longer that depression doesn’t give

me unthinkable rage. It also makes me human. I’ve watched mental illness latch onto my friends, feeding off of them until they’re nothing but bones. I’ve seen friends, smart, beautiful, funny, driven people, end their precious lives by no choice of their own. The disease controls us and sometimes destroys us. Can I be angry?

Now, let’s rewind. I have bipolar disorder, anxiety and an eating disorder. I’ve felt deserted by my own body and brain, yet I’m repeatedly told I “have it all together.”

Evidently, I look so happy

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ready to call myself a fighter, I sprinted away from that disease. Miraculously, it got better.

in my Facebook pictures that crying inconsolably can’t be something I do regularly. I remember a short period where I was convinced I’d cried myself empty. Nothing, not physical or emotional pain, could draw a half-assed tear. It wasn’t until I embraced myself for who I was and who I wasn’t, committed to treatment, and stared this illness in the face, that I cried like a baby. I was free. I want to tell the nonbelievers what this diagnosis means in such detail, that they squirm in their seats. There are times in which I feel like I’m clawing my way out of a bottomless, pitch black trench. Sometimes, I feel physical pain would pale in comparison to what is going on in my brain. Sucking air

out of lifeless circumstances, I pressed my face into the mask of some perfect prototype, only to survive. This wasn’t enough.

I wanted to live.

My mental illness is an entity that, spun me into its web and made me a fiber of distortion. I listened only to its voice as I marched to the beat of its ill-tempered drum. As it gains momentum, depression annihilates everything you want to love about yourself. Nothing compares to the panic that can set in when all is calm, empty, and numb.

My depression controlled me, drew me in, and begged me, to watch passively as it blanketed my world and

www.lswheeler.com/blog @TheWritingOfLindsayWheeler

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smothered my light. Years ago, all in one moment, I told myself I’d had enough and chose life as I smothered the flames of a fire that once engulfed me. I pushed the door shut on a hurricane of guilt, pain and illness that once victimized me. Mental illness is a twisted game of battleship, which some of us begin our lives without knowing that our ships were shot down long before the starting timer was turned.

Life becomes a struggle and we sink to the very bottom of the ocean with our feet chained to a deck we don’t even know we were on. The game doesn’t care about our strategies, thoughts and dreams. When I was finally

I still have my fair share of days that border on unbearable. The hardest years led to the right “happy pills,” as I call them, to endless patience and support. My dog Tubs, who was emotionallydamaged in some past life and is consequently exactly as clingy as I need him to be. So, let my voice travel through that cold, glass screen of yours and earn your trust. Depression is a hero and a nemesis, offering our world the most wonderful, loving of people and taking them away in the same breath. It is written across the forehead of America’s child in bold black sharpie, though it’s largely ignored. It lives in the mind of that troubled kid from that tiny, decrepit town with that dysfunctional family, just as it does in the A-student from Connecticut.

I still wonder how I became so twisted in its grip. Why the flashing lights and unfamiliar faces, the cold sterile walls, the leather chairs and the gray skies with no sun to speak of. An ominous “something” I couldn’t understand at that age, grew and grew inside me.

I couldn’t conceive of what life through different eyes might look like. I am among the lucky to have hung in there long enough to find out. You’ve made it through pages of pain.

Now fight.

Lindsay Wheeler is a writer and thought leader on issues of mental illness, challenging readers to consider depression, bipolar disorder, eating disorders, PTSD, and survival - all issues she has faced through a new lens. Passionate about seeing dialogues around mental illness become more open and accepted, Lindsay challenges stigma unapologetically, fighting to be heard through radical transparency and searing honesty. Her story offers valuable insight into what owning one’s diagnosis publicly can look like, how accepting oneself as a work in progress can translate into survival, and how finding an unconventional path to recovery may be the only way to change the world. Lindsay brings an unconventional story of success; a woman who has learned, through fighting the “noise” that oppresses so many of us, to stay above it and grow in spite of, as well as because of, it.

s r t e en

PCor

“Tesla” by Nikola Wigstrom of Wanderlust Studios

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Puppy Tales

rs Snickem Lori fro !

It Works See ad o pg 3 7

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Before & After Consult a professional groomer for advice on the best way to care for your specific breed.

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16 SAVOUR

1909 East County Road E • White Bear Lake, MN 651.777.1393 • WhiteBearAnimalHospital.com wbah@comcast.net

Dental Care One of the most important and often overlooked aspects of keeping our pets healthy is dental care. While owners are busy brushing our teeth twice or more per day, along with visiting the dentist routinely, we often forget our pets need this care too! Plaque and tartar can accumulate as early as 8-9 months of age. This is just a few months after the adult teeth erupt! If neglected, this can lead to more serious dental disease and infections.

The American Animal Hospitals Association (AAHA) recommends that small dogs should have their first dental cleaning done at 1 year of age. Large dogs at 2 years old. At most veterinary clinics, a dental cleaning involves much more than just removing tartar. In fact, dental care is very similar to what happens to us when we visit the dentist. The first step is removing the tartar and plaque from the surface of the tooth and under the gum line.

Cleaning each tooth is probed and charted for any abnormalities, then radiographs are taken to determine any disease under the gum line.

For many pets, especially small breeds of dogs and cats, yearly and sometimes even semiannual dental cleanings are recommended, depending on the rate of tartar accumulation and periodontal disease. Not every pet is the same, so discuss your pet’s dental plan the next time you visit your vet clinic!

In between dental care visits, we can also help keep our pets mouths happy at home. The gold standard for dental care at home is brushing.

Toothbrush and toothpaste kits for both dogs and cats are readily available for home care in a variety of flavors. We do however understand that not every pet will allow us to brush their teeth. The Veterinary Oral Health Council has come up with a list of many products that are approved to help reduce tartar. For ideas, visit the website for the Veterinary Oral Health Council for products ranging from water additives to chew toys and more!

While dental care is not inexpensive, it is a very important way to keep your pet healthy.

OFFICE HOURS Monday - Friday 8 a.m. to 6 p.m.

Saturday 9 a.m. to 2 p.m.

Call or Text Us (651) 426-1381 5900 Hwy. 61, White Bear Lake | (651) 426-1381

www.lakeanimalhospital.net presspubs.com/savour 17

family farms 18 SAVOUR

y

Fall Fruit Harvest

by Sara Marie Moore Apricots, apples, cherries, berries, kiwi, plums, peaches and pears create a harvest time color palette in one Vadnais Heights yard.

About 30 years ago, Kent Dahl began planting fruit trees, unique to Minnesota, as a hobby. Asian pears and Arctic kiwi are among the more exotic fruits he has nurtured over the years.

In addition, the Dahl Farm cares for apple, hazelnut and a plethora of cherry trees.

“They are hard to grow in Minnesota,” Kent noted.

For locals interested in trying their hand at growing fruits uncommon in Minnesota yards, Kent recommends the Alderman plum as a starter. Gardeners will also have to be prepared to deal with animals and bugs. He handpicks plum bugs off his trees and puts fencing around others.

Grafting is also excercised to establish great flavors.

After Kent married Susan Dahl in 2012, she started selling the fruit from his trees at local farmers markets. Susan grew up in Nepal and has a knack for agriculture,

Kent said.

About two years ago the Dahls also purchased a farm in North Branch to expand their fruit tree endeavor and raise bees, chickens and goats.

no pesticides, Kent stated. They let the trees cross-pollinate with each other and also let the bees, butterflies, moths and ants do their pollination work. The Dahls harvest the fruit themselves with a big ladder and a long stick.

“They are hard to grow in Minnesota”

“We kind of ran out of room,” Kent Kent Dahl noted. They kept Susan sells at the their Vadnais Heights Shoreview, Vadnais Dahl Hobby Farm & Orchard house because North Heights and White Branch is actually a zone 3 area, whereas Bear Lake farmers markets, among some zone 4 trees can grow better in others. Berries are generally ripe in June Vadnais Heights. and July, plums in August and pears and apples in September. She also makes They use only organic spray on their fruit; jams out of the excess fruit and makes Nepali chutney using the excess fruit and adds honey or maple syrup as chutney sweeteners.

In the spring, she taps maples in Vadnais Heights and makes syrup. Bees pollinate the trees in North Branch and make honey.

Susan also keeps 20 goats and 200 chickens at the North Branch farm and sells hormone- and antibiotic-free eggs.

The Shoreview Farmers Market is open 3 to 7 p.m. Tuesdays. The Vadnais Heights market is open 2 to 6 p.m. Wednesdays.

The White Bear Lake market is open 8 a.m. to noon Fridays.

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The Willamette Valley & Pinot Noir

by Jack Farrell Oregon’s leading wine region, the Willamette Valley, is home to over 700 vineyards and over 500 wineries. The Valley is known as one of the premiere Pinot Noir producing regions in the world.

David Lett, of The Eyrie Vineyards, planted the first Pinot Noir grapes in the Willamette Valley in 1965, leading the Pinot Noir revolution for the United States.

The Willamette Valley was recognized as an American Viticultural Area (AVA) in 1983 with six sub-appellations approved more than two decades later. These sub-appellations are the Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge and Yamhill-Carlton. The Valley accounts for 71% of all of Oregon’s planted vineyard acreage, 73% of Oregon’s wine production and 82% of Oregon’s Pinot Noir production according to the 2015 Oregon Vineyard & Winery Census Report.

Pinot Noir thrives in cool climates which is why the Willamette Valley is a perfect setting for the grapes to grow. The long and gentle growing season paired with the region’s cool evenings provide near perfect conditions (acts of nature aside) for the grapes to ripen and mature.

The results range from the bright, spicy wines of the Chehalem Mountains to the blue and black fruit forward wines of the YamhillCarlton AVA (which are often less acidic, more structured wines which drink very well when young), to the bright, acidic and red fruit forward wines of the Dundee Hills. The Dundee Hills is home to some of the most well-known wineries within the Willamette Valley; Domaine Drouhin, Domaine Serene and Archery Summit to name just a few. Every subappellation offers a unique and different sensory experience so be sure to explore and enjoy all of the wonderful Pinot Noir offerings from Oregon’s Willamette Valley.

Allie looks for artists and producers who carry the same ethos. One such producer is Faribault Woolen Mill, which creates natural wool fiber textiles, blankets and accessories the same way it did 150 years ago. The shop also carries a selection of locally made soaps and candles that are a perfect way to add a touch of luxury to everyday.

You would expect to find a lot of greenery at a floral shop but what does it mean when a florist actually goes green? Lexington Floral in Shoreview is doing just that and upping the game on both sustainable floral options and affordable luxury gifts.

Owner Allie Tempelis will be gradually transitioning the shop over to offer more earth friendly options for clients who are concerned about the potential environmental cost of cut flowers. Online customers may choose the “Eco Chic” option for their container, which is a container made of recycled materials or biodegradable materials. The shop also carries flowers grown by local growers such as Prairie Garden Farm in Starbuck, MN and Len Busch Roses in Plymouth, MN. Many customers opt for a “living arrangement,” which includes a living plant that can be repotted and enjoyed long after the flowers are gone. Another option for long-lasting florals is the shop’s selection of permanent

Allie looks for artists and producers who carry the same ethos. One such producer is Faribault Woolen Mill, which creates natural wool fiber textiles, blankets, and accessories the same way it did 150 years ago. botanicals. These high-end and artistically designed silk flowers can be customized to any taste and décor for both residential and business.

Step into Lexington Floral and you will notice that the shop has more than just beautiful, fresh flowers. Treasures, large and small, make for the perfect gift or a lovely addition to your home.

Regular clients of Lexington Floral will be happy to know that on top of the new items being added to the shop, they can still find the beautiful and quality arrangements that they have come to expect. Home décor, artwork and permanent botanicals in both stems and custom pieces will still be available. Friendly and knowledgeable customer service remains a constant.

Whether you shop online or come in for a visit, this award-winning floral and gift shop has what you need for any budget. Ongoing workshops are offered for those who are interested in creating their own terrarium, succulent garden, or wedding arrangements.

Allie and the team at Lexington Floral are always available and happy to work with clients to create a one of a kind and ecofriendly arrangement for any occasion.

Allie carefully selects pieces for the shop that are interesting and original. Many are made by local artisans, following her mission to support the local community and be conscious of the environment.

3414 Lexington Ave N. Shoreview, MN 55126 651-483-2786

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The Gift of Glads Sharing Bouquets of Bounty Brings Joy to this Minnesota Couple Amidst the fields of corn and soybeans in Elgin, MN lies 3.5 acres of colorful blooms, blowing in the wind. The gladiolus farm of John and Barb Meyer may be an unexpected sight but it’s a little piece of heaven for this Minnesota couple who didn’t start out growing flowers at all.

What began as a birthday gift of a few gladiolus bulbs from a daughter to her father became a hobby that John truly enjoyed. The bulbs that were planted on the Meyer’s soybean farm grew each year. Now 3.5 acres of their 160 acre farm is dedicated to growing flowers, propagating bulbs and hybridizing. Hybridizing is what really got John hooked and since 2011 the Meyers have created and introduced 29 brand new varieties of gladiolus. Bulbs from these new varieties can be purchased through the Honker Flats catalogue.

You won’t see the Meyer’s gladiolus blooms down at your local flower shop. You won’t even see them at the farmers’ markets. Where you will see them, by the truck load, are at hospitals, nursing homes and other care facilities throughout Southern Minnesota. Every week during the growing season, John and Barb load up the pickup with their colorful bounty and head to Rochester where glads are dropped

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off at St. Mary’s Hospital, Hope Lodge, Ronald McDonald House, and Dorothy Day House, to name just a few. Patients and family members are grateful for the beauty that the flowers bring.

Some recipients have cried above photo by on John and Barb’s shoulders, thankful for the thoughtful gift. A vanderpool studios volunteer helps by taking numerous glass vases to the nursing home, assisted living centers, senior housing and several other businesses in Plainview and other volunteers deliver glads to other area towns.

When asked why they give away the flowers that they grow instead of selling them, both John and Barb have the same thing to say—they have been blessed. They are grateful for their health, their four children and nine grandchildren and the many volunteers who help clean and plant the bulbs, and cut and deliver the flowers. For John and Barb, joy comes from giving.

PHOTOS BY KATRINA MEYER

MEYER GRANDCHILDREN

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Upholding Tradition & Valued Relationships

W

ayne, Andy and Ryan Peterson are new generation farmers doing things the old way. Their farm, nestled in the fertile valley of the St. Croix River, is home to heritage cattle, pork and lamb, that is, breeds that existed before the advent of industrial agriculture.

The Peterson family has been farming in the St. Croix Valley for over 80 years and have seen and experienced the many advancements in what is now modernday ranching. While they embrace science and technology, they also look to traditional farming practices to raise healthy livestock and create better and

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more vibrant soil. Their goal is to give back to the land what is harvested from it, thereby allowing both crops and livestock to grow as nature intended.

The centerpiece of the Peterson farm is the Limousin cattle, valued for its unique flavor profile and tenderness.

In keeping with their mission to raise food in a sustainable ecosystem, the Petersons added pork and lamb in 2015.

Heritage Berkshire-Yorkshire pigs were added to the farm, and like the cattle, are raised on a non-GMO diet and allowed to graze on pasture. The result is meat that is richer in color and

taste, and unlike commodity pork, very tender and juicy. Traditional cuts such as chops, ribs and roasts are available in addition to fresh brats, chorizo and steaks.

Another fairly new addition is lamb.

These pasture raised lambs enjoy grazing on rich grasses and are finished on high-quality grains. This natural diet enhances the lamb’s sweet and mild flavor. Lamb offerings include chops, rack of lamb and whole and half shanks.

By having diversity in crops and livestock, the land is better able to support and sustain farming. The

Petersons employ an intense rotational grazing practice, which means rotating crops in order to recycle nitrogen and carbon within the soil. Animals also graze the pastures in rotation, where they are allowed to freely graze on a paddock of land and then move on to the next paddock once it has been sufficiently mowed down. The animals benefit from a more healthful diet and the land is allowed to naturally renew the nutrients that it needs.

The relationship between animals and the land has existed for millions of years. By employing traditional farming practices that value this relationship, the Petersons are creating more healthy and vibrant soil that will support farming in the St. Croix Valley for years to come.

Relationships are important to the Petersons. All of the animals raised on the farm are cared for and their welfare is a constant concern. The Petersons extend this relationship to the customers and businesses that look to their products for unparalleled quality. Customers who care about where their food comes from know that they can trust the process from farm to table. After all, this is a family farm.

photo by

Spoon and Stable

photo by

Alma

Contact Andy to learn more about their farm operation. Peterson Craftsman Meats can be found at fine restaurants and retailers in the Twin Cities and surrounding areas, including River Market Community Co-op, Stillwater; Sassafras, White Bear Lake; Shore 96, Shoreview; The Watershed Cafe, Oseola; & The Nova Wine Bar and Restaurant, Hudson.

Custom order your beef, pork, and lamb directly from the Petersons and taste the difference that traditional and thoughtful farming makes.

Osceola, WI PETERSONCRAFTSMANMEATS.COM

andy@petersoncraftmeats.com 715-417-2253

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June 9, 2017 High School Rodeo at Deadbroke Arena in Hugo, MN.

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Joselyn Leonhart is a Freelance Photographer/ Graphic Designer from White Bear Lake.

Specializing in portraits, nature & animals.

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BRIDGING PHOTO BY TED KOZLOWSKI, STILLWATER MAYOR

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The St. Croix River rises out of St. Croix Lake in Wisconsin and runs 169 miles south, where it finally joins up with the Mississippi River. For centuries the river and the surrounding fertile valley served as home and hunting grounds for the Ojibwe and Dakota peoples. Long prized for its beauty and abundant resources, the St. Croix serves more as a connection rather than a border between two states.

In 1968, the St. Croix River was declared by Congress as one of the first eight rivers to be a National Scenic Riverway. This means that the river is protected as a National Park for its wild, scenic and recreational purposes. Each year thousands of visitors, both local and from around the world, visit the St. Croix to paddle, swim, fish and camp along its shores.

The history of bridge building in this area is not without some debate. Discussions over location, cost, environmental impacts and preservation all emerged with passionate and valid arguments. This resulted in years of delays in decision making.

However, what most people did agree on is that a safe structure crossing the St. Croix River would greatly benefit the communities on both sides of the state line.

Before the iconic Stillwater Lift Bridge was built in 1931 there

Communities was much debate and lobbying to replace the deteriorating wooden structure. The debates were over the best location for the new bridge and where the building funds would come from. Those who petitioned for the bridge had high hopes that this new bridge would solve many of the area’s ongoing problems such as traffic, access to goods and businesses as well as drawing visitors to the Stillwater area. Current day residents of the St. Croix River Valley may find this piece of history to sound very familiar.

While the Stillwater Lift Bridge served the community well, it wasn’t long before it was evident that the bridge could not meet the needs of increasing traffic. Thirty years after it was built, the Stillwater Comprehensive Plan came out detailing the location for a bridge replacement as well as improvements to streets, traffic flow and public areas in downtown Stillwater. The location of the new bridge would be close to where the lift bridge stands and there was hope that it would be completed by 1970.

As the Minnesota Department of Highways continued its surveys it became clear that a new bridge would need to be in a different location due to flooding. By this

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PHOTO BY KELLEY BRENNER

time the old lift bridge was becoming problematic to operate and traffic was only getting worse with approximately 7,000 vehicles crossing each day. A timeline with a bridge completion date of roughly 1975-1980 was proposed.

There was much deliberation, surveys and studies and amendments to

the Stillwater Comprehensive Plan over the next few years. It wasn’t until 1985 that the St. Croix River Crossing Draft Study Outlines and Scoping Document was released and viable options began to take form.

The document outlined seven options which included everything from

tunnels beneath the river to building a drawbridge. Several of the options were quickly rejected, including the drawbridge and what remained were two tunnel and three bridge options.

Eventually the tunnel alternatives were dropped due to environmental

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impacts, restrictions to vehicles and cost. What was left was a high-bridge to be built south of the Stillwater Lift Bridge that would accommodate the increased traffic yet be as unobtrusive as possible. There was

much concern on all sides regarding the environmental impacts of a new, massive bridge on this Scenic Waterway.

Ask anyone who has lived in and around the St. Croix River Valley for

many years and they will tell you that the river is a part of life. As it has for centuries, the river provides not only life giving waters but beauty, recreation and a connection to nature. It is reasonable to want to protect such an asset and as a National Scenic Waterway, there is

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hope that it will continue to provide life for years to come. This also caused many challenges in the planning and construction of the St. Croix Crossing and lead to an act of Congress in 2012 to ultimately get the necessary approvals for a new bridge.

Building a bridge is complex. Building a bridge spanning a federally protected river is even more so. Designers and engineers had to consider how to make the bridge blend into its environment so as not to take away from

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the scenic vista.

The environmental considerations were numerous, including allowing the river to continue to flow freely, erosion to the bluffs and water quality. A diverse group of 28 stakeholders, from environmentalists to historians, were tasked with the work of overseeing all of these environmental, cultural and historical considerations.

In order to not take away from the natural beauty of the river valley, engineers chose an extradosed bridge structure to reduce the visual and environmental impact of the bridge. What this means is that by combining two different bridge designs—the boxed-girder and

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cable support designs, they were able to reduce the number of piers required in the waterway. This resulted in a design that made the bridge piers appear slimmer and more unobtrusive. Tan was chosen as the paint color that would mirror the color of the surrounding bluffs.

Wildlife that lived near the area where the bridge would be built would undoubtedly be affected by the new structure. An endangered species of mussels, the Higgins eye, had to

Kelley Brenner refers to herself as a hobbyist photographer, a picture freak and a gal with an insatiable desire to share through her photography the beauty that surrounds us all. The journey of learning, the fun of taking her camera everywhere she goes, of capturing those one in a million shots of everyday beauty is more than enough for her. She is most comfortable behind the lens and allowing her photography to do the talking.

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be relocated before construction.

An additional group of mussels were taken to be raised off-site where they will be released back into the river at a later time. On the Wisconsin side, the seeds of a species of endangered flower were collected and stored for future planting.

Shelley Nordin Livermore is an amateur photographer who lives in Stillwater. She enjoys capturing the beauty of Stillwater’s landscapes, architecture, flora and fauna. On most days, you will find her wandering about the area with her camera.

“After I capture the images, I love to read about the subjects to learn more about the history of Stillwater and about the varied plant and animal life we have in the St. Croix Valley.”

With so many complexities involved and a long history of controversy, the St. Croix Crossing is truly a feat of

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engineering and determination. At a cost of $646 million, there is hope that the bridge will bring more people and more opportunities to the Twin Cities and the areas surrounding the bridge. In the meantime work continues on the Stillwater Lift Bridge to convert it into a footbridge. This historic structure is as much of a reflection of a growing, thriving community as the new structure just two miles south.

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Bordeaux & Brandy Ingredients

1 slice fresh lemon 1 slice fresh orange 2 Bordeaux cherries .5 oz simple syrup (use 1 t raw sugar at home) Dash clove bitters (use pinch of ground clove at home) 2.5 oz apple brandy 1 oz red wine (Bordeaux or red blend)

Procedure In a lowball glass; muddle lemon, orange, & cherries with simple syrup. Add a dash of clove bitters. Drop in ice cubes. Incorporate apple brandy and wine. Stir to integrate and chill. Garnish with dehydrated orange wheel.

Pair your cocktail with one of Lion’s Tavern scratchmade entrees, such as the rosemary salmon or keep it casual with one of the signature burgers or tacos.

Cheers!

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Celebrate the Autumn Season at Lion’s Tavern!

Located in Stillwater’s historic Grand Garage building, Lion’s Tavern offers well-executed casual cuisine, local brews and cocktails crafted with care. The menu changes seasonally and the fall menu, being unveiled in October, features a variety of exciting craft cocktails focusing on harvest flavors and fall fruit preserves.

324 Main St S Stillwater, MN www.lionstavern.com 651-342-1900 Pictured cocktails: “Hot Coffee” (espresso and jalapeño infused bourbon, with vanilla bitters and a caramel foam), “Bordeaux & Brandy” (apple brandy, Bordeaux red wine, clove, lemon, orange, Bordeaux cherry), “Smoking Mule” (Fidencio Mezcal, lemon, apricot preserve, cardamom, ginger beer)

Zippy Blueberry Chicken This grilled chicken cooked outside is an easy & perfect dinner! The delicious sauce is a nice compliment to the slightly spicy chicken. Adjust the spice mixture to your preference.

INGREDIENTS CHICKEN 1 T Extra Virgin Olive Oil 1 T Kosher Salt 1 T Paprika 1/2 tsp Ground Dried Chipotle Pepper 1/2 tsp Cayenne Pepper 1/2 tsp Black Pepper 2 cloves Garlic, minced 4 Chicken Breast, halved

BLUEBERRY SAUCE 1/3 c white sugar 1/3 c Apple Cider Vinegar 2 c Fresh Blueberries S&P to taste

DIRECTIONS Place all marinade ingredients into gallon baggie and squish to mix. Add chicken breasts and marinate in fridge for two to twenty-four hours.

Preheat grill to medium heat. Drain excess marinade from chicken and place on grill until chicken is cooked through. This will take four minutes per side (an instant read thermometer should read 165 degrees). Transfer chicken to serving platter and allow to rest for a few minutes, tented in foil.

While grilling, make the blueberry sauce. Use a large saucepan and place sugar evenly on bottom over medium heat. Without stirring, allow the sugar to melt and turn to a golden color. Once all the sugar has melted (about a minute or less) remove the pan from heat and pour in the vinegar, stirring until the sugar dissolves.

Return the pan to medium-high heat, while adding the blueberries. Bring to a simmer, reduce heat to medium-low; simmer until blueberries soften and mixture thickens. Remove from heat. Serve over chicken breasts. Enjoy!

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SaltedCaramel Apple Pie Bars RECIPE COMPLIMENTS OF BREAD ART

Apple pie is my favorite dessert. Baking it as bars is so much easier!

Load these apple pie bars with cinnamon brown sugar streusel and lots of salted caramel on top for a crowd-pleasing treat.

Yield: 12-16 bars INGREDIENTS SHORTBREAD CRUST 1/2 C (115g) unsalted butter, melted 1/4 C (50g) granulated sugar 1 tsp vanilla extract 1/4 tsp salt 1 C (125g) all-purpose flour

APPLE FILLING 2 large apples, peeled & thinly sliced 2 T all-purpose flour 2 T granulated sugar 1 tsp ground cinnamon 1/8 tsp ground nutmeg

STREUSEL 1/2 C (40g) old-fashioned oats 1/3 C (70g) packed light or dark brown sugar 1/4 tsp ground cinnamon 1/4 C (30g) all-purpose flour 1/4 C (60g) unsalted butter, cold & cubed

s k o el l m o S If oLks CouSldmell d l u Co

I f Lo

DIRECTIONS Preheat oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

THE CRUST Stir the melted butter, granulated sugar, vanilla and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.

THE APPLE FILLING Combine the sliced apples, flour, granulated sugar, cinnamon and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.

THE STREUSEL Whisk the oats, brown sugar, cinnamon and flour together in a medium bowl. Cut in the chilled butter with a pastry blender, forks or your hands until the mixture resembles coarse crumbs.

Set aside.

Remove the crust from the oven and turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. Layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.

Remove from the oven and allow to cool for at least 20 minutes at room temperature. Chill in the refrigerator for at least 2 hours. Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Once cut, drizzle some salted caramel sauce on top of each. These can be enjoyed at any temperature.

MAKE AHEAD TIP The bars will stay fresh in an airtight container in the refrigerator for 3 days. You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving and drizzling with caramel.

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Recipe Notes I like to use two different kinds of apples for a more complex flavor. Typically I use 1 tart apple variety such as Granny Smith, and 1 sweeter apple variety such as Pink Lady. You’ll end up with about 3-4 cups.

Larger batch This recipe can easily be doubled and baked in a 9x13 pan. Bake for 45 minutes and cool completely as directed.

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www.myinnerswan.com Inner Swan Aesthetics is new in Stillwater! Melissa Magyar, R.N. opened the Skincare & Laser Medical Spa in September 2015. She considers herself an artist and skincare humanitarian, helping restore youth and health back to aging and damaged complexions.

Melissa struggled with her own skin growing up and for years was referred to as “the ugly duckling” by several of her peers. She was voted the “ugliest girl in class” on a ballot the boys passed around in

middle school. Like a duckling sheds its mottled feathers, Melissa eventually shed her skin imperfections and turned into a Swan.

She now dedicates her life to helping others discover their inner Swan. She firmly believes that beauty comes from within; however, we all feel more confident when our complexions and bodies are healthy.

As a nurse and certified specialist, under the medical

directorship of Dr. Christopher Balgobin, Melissa provides aesthetic consultations and medical injections. This includes Botox / Dysport for wrinkles, dermal fillers for volume replacement and enhancement, Kybella for submental fat (double chin), as well as Sclerotherapy for spider leg veins. She also provides state-of-the-art laser treatments for skin rejuvenation, skin tightening and permanent hair removal, as well as Microdermabrasion, dermaplaning, chemical

Inner Swan AESTHETICS

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42 SAVOUR

peels and micro-needling for improving overall skin quality and clarity.

Melissa is one of the first cosmetic providers in Minnesota to offer Platelet Rich Plasma Therapy (PRP) and Theradome Laser Helmets for both men and women experiencing hair thinning.

Whether you’ve been diagnosed with a medical skin condition or are just looking for overall rejuvenation, Melissa is here to help!

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First-time Salt Cave session only $19 For a unique getaway, bring your group to rest and relax at Just For Me Spa. Escape with a Spa package, host your party or event in our St. Croix Room, meditate in our Himalayan Salt Cave Sanctuary or stay for the weekend at one of our three overnight accommodations.

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4421 LAKE AVENUE SOUTH • WHITE BEAR LAKE, MN 651-429-6822 • WWW.WHITEBEARJEWELERS.COM

2200 3rd Street, Suite #1 | White Bear Lake, MN www.theartpreserve.com

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AFTER Interior Decorating is my passion. I enjoy working with my clients to help them make their home and lives more beautiful.

While visiting your home, I display an array of products covering the home furnishings market in all styles from classic traditional to modern contemporary.

These samples of custom window treatments, bedding ensembles, floor covering, wall covering, accessories, lighting, upholstered furniture and case-goods, will bring ease to your decision making.

Personalized service and customized designs is what my clients experience and appreciate. I make the transformation both fun and easy!

Learning how you live in your home and how you picture your dream room(s) is key to creating the perfect design for you.

BEFORE

Together we can realize that vision.

Discussing your budget is an essential part of this process as no project is too big or too small.

Contact me for a complimentary consultation and we will get YOUR design started!

at e l l o W Gina

Gina Wolleat, owner of Decorating Den Interiors’ www.gina.decoratingden.com • 651-387-3861 gina@decoratingden.com

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Visionary|Spaces

R

G Construction & Consulting and Wausau Homes Stillwater have partnered to offer a NEW community in Stillwater, MN designed to make the everyday extraordinary!

Located at 8753 Neal Ave North, Stillwater, MN, The Ponds at Heifort Hills is an exciting new development minutes away from Historic Downtown Stillwater.

This 24 home community consists of a refreshing assortment of luxurious waterfront Villas, offering single level living convenience and privacy. Homes are situated overlooking Heifort Pond and the surrounding woodlands, providing an unparalleled setting.

The Ponds at Heifort Hills features association managed and maintained residences in a variety of customizable layouts; along with neighboring amenities such as the renowned Oak Glen Golf course, Stillwater Country Club, Browns Creek Park & State Trail, critically acclaimed restaurants of Downtown Stillwater and the scenic St. Croix River.

G Construction & Consulting is owned by Richard Gagne. With over 30 years of experience in residential construction & remodeling, Richard will personally work with you through every step of your project to ensure it is completed in a timely manner & as smoothly as possible.

RG Construction & Consulting specializes in residential construction, custom home building, finishing custom condos, whole home remodels/renovations, additions, kitchens, bathrooms and custom projects.

Customer satisfaction is our number one priority. We pride ourselves in providing the highest quality craftsmanship and customer service possible in everything we do. Our mission is to ensure that our clients are completely satisfied when they move in or use their new space for the first time.

RG Construction & Consulting is a family owned and operated business. Our policy is to treat every customer with respect and integrity. We will work with you to find the best prices and highest quality products to complete your build, remodel, addition or whatever project you have in mind.

To view more of our work please visit our website; WWW.RGCONSTRUCTIONCONSULTING.COM

Our model home is currently open Wednesdays & Thursdays from 4p.m. – 7p.m., Saturdays & Sundays 1p.m. – 4p.m., also available for private showings anytime.

For more information please visit our website WWW.THEPONDSATHEIFORTHILLS.COM or contact our Sales Team at 952. 270. 1493!

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11373 NEAL AVENUE SOUTH, HASTINGS, MN, (651)-319-6968

Simonet’s Furniture Home of Your Future. Based on Tradition.

For 150 years, Simonet’s Furniture has been serving the Stillwater area.

Quality, timeless pieces that make a house a home, are the hallmarks of this Main Street shop. While many things have changed, Simonet’s commitment to customer satisfaction has not.

Sabastian Simonet, a master cabinet maker and Swiss immigrant, opened Simonet Furniture and Carpet Co. in Stillwater as a way to support his family and provide handcrafted furnishings to the community.

The tradition of quality, service and value continue today with the Simonet/ O’Brien family, two of Stillwater’s

knowledgeable and friendly associates ready to assist. The store carries American and Amish-made solid wood dining sets, bedroom sets, living room furniture, as well Customers from “The store continually changes as lighting and all over the St. and it’s a joy to help people new pieces arrive Croix Valley have looked to Simonet’s build their new lives and homes daily. Handcrafted for decades and with our furniture. Customers wood pieces with attention to detail know that they can say they’ve been coming here can be difficult to depend on getting for decades. I hope their find these days, but the best quality for grandkids get the opportunity it’s the standard at the best value. Mike to say the same thing.”

Simonet’s. Expect wants anyone who -Mike O’Brien to find furniture walks into the store and accent pieces to simply enjoy that bring comfort and beauty to your the experience. There are no highhome and will last for years to come. pressure sales tactics. Customers can enjoy a coffee while shopping. We have founding families. Mike O’Brien is a fifth-generation owner and the greatgreat-grandson of Sebastian Simonet.

5745 Memorial Avenue North Stillwater, MN 55082 651-439-2110 • www.simonetfurniture.com Monday-Friday from 10 am to 7 pm, Saturdays from 10 am to 6 pm, and Sundays 11 am to 5 pm.

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Your birth. Your way.

Our care teams honor and support your choices and traditions. That’s why we offer a range of birth services and plans fit for however you dream of becoming a mom. Whether you know exactly what you want or you’re looking for some wise advice, we’re dedicated to making your big day your best day. Your way.

Visit lakeviewhealth.org to learn more.