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About the Cover
A freshly cut slice of deep-dish pepperoni pizza from Pizzeria Pezzo, the coal-fired oven flickering in the background.
SaVour: The Joy of Living Magazine connects our readers to local businesses and organizations through personal stories, compelling images and curated curiosities. We humanize the economic and community impact of supporting local merchants and initiatives. While advertisers may occasionally buy paid advertorials with content, this is not a prerequisite for Business to be featured.
4779 Bloom Avenue, White Bear Lake, MN 55110 (651) 407-1200 | savour@presspubs.com presspubs.com/savour
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From the SAVOUR TEAM
SAVOUR SPRING 2026
This winter was tough…
Time for a pizza party! SaVour’s spring theme is “pizza and all its ingredients.” Inside, we are featuring Pizzeria Pezzo, bar none the best deep dish in the northeast metro.
We’re also exploring businesses that grow or sell each of the main ingredients
that go into what makes pizza so yummy. White Bear Butchery covers our meat toppings, Kowalski’s Markets’ Cheesemongers recommend savory cheese pairings and Axdahl’s Garden Farm and Greenhouse offers all the tomatoes, herbs and veggies one could ever need. Finally, The Board Loon shows how to display all these ingredients and more on an aesthetically pleasing charcuterie board. These stories are a feast for the senses, and we at SaVour cannot wait for you to dig in. As this issue was baking, I
was reminded of just how many people are involved before the pizza even gets to the party. Even without any toppings, one still needs a baker for the crust, a grower for the herbs, a gardener for the tomatoes, a farmer for the milk and a cheesemaker for the cheese— not to mention the vendors. Most importantly, there is no party without a community. Everyone knows that a pizza party’s only good when the whole class is invited.
Logan Gion & the SaVour team
15
Cover photo by Paul Dols
Logan Gion
FrenjaminBenklin|Unsp lashPhotography
Axdahl’s Garden Farm and Greenhouse cultivates new variety of communitysupported agriculture
By Logan Gion | Photos Contributed
Plotted between Manning Avenue and 75th Street N at the edge of Stillwater is Axdahl’s Garden Farm and Greenhouse. Brian and Leslie Axdahl own the farm and invite anyone who visits the opportunity to join their communitysupported agriculture (CSA) program. While farmers’ markets host vendors who sell their produce directly to buyers, and co-ops act as grocery stores with community-member investors, CSAs are different. They incentivize consumers to purchase from a single, local farm via prepaid shares.
“Everybody has their own variation of how they do their CSA program. The traditional way … you pack a box of whatever produce you’re harvesting at the time and people pick up their box at their designated
location,” Leslie explained. Axdahl Farms initially used this method when they began their CSA program in 2011, but Leslie noticed some issues. First, packing and delivering boxes was labor intensive. Second, shareholders did not have much choice or say in what they received. “I thought, ‘There’s got to be a better way to do this.’”
Brian and Leslie then introduced their “Flexible CSA Program.” Customers do not have to be a CSA member to shop with Axdahl’s, but joining the program has its perks. Before the season begins, consumers choose to purchase either a $200, $400 or $600 share. Then, the shareholders can visit the farm’s shop whenever they want and pick out whatever they like. Additionally, buyers get a $25 bonus for every $200
purchased. The full $600 share, for instance, would allow shareholders to purchase $675 worth of anything they offer at their market.
Shareholders also get to take advantage of any bumper-crop bounties throughout the season. “They usually get a bushel of sweet corn at the end of the season to can or freeze,” Leslie stated. While sweet corn bushels are the perk many shareholders most anticipate, Axdahl’s Garden Farm and Greenhouse Store Manager Anna Laman added that shareholders have access to deals for the whole season. “If we have an overabundance of a certain flower, we’ll offer a discount to CSA members first. It depends on the year. Everything about this industry is very demand and supply,” Laman explained.
One constant at Axdahl Farms, however, is their commitment to taking care of their earth. Axdahl Farms refuses to use neonicotinoid pesticides, engages in sustainable approaches to growing crops and protects nearby natural habitats. They are approved by the Midwest Food Alliance and licensed by Minnesota Grown. “You take care of the ground, and it will give you back what you put into it,” Laman stated.
Brian and Leslie also use the same philosophy with their employees. “We just try to treat everyone, as much as we can, as family. We try to be fair to them—help us, and we’ll help you,” said Leslie. Laman agreed, adding, “Having employees that love what they do and are passionate about their jobs is incredibly helpful.” Laman also believes that satisfied employees lead to satisfied customers. “We try to make sure that all of our customers leave happy within the best of our ability,” Laman
commented. “We have a good product, and we stand behind our product.”
Leslie guarantees customers will be able to taste the difference. “A vine-ripened tomato will knock your socks off,” she said. “Pretty much anything you buy, if you get it fresh from the field, it’s going to be better.”
Axdahl’s Garden Farm and Greenhouse is currently selling everything customers need for spring planting and gardening, from hanging baskets to perennials. The deadline to sign up for their 2026 CSA season is June 15. Visit axdahlfarms.com for more details.
THAI MANGO SALAD
Ingredients Directions SERVES 4
• 1 lime
• 3 tbsp. Kowalski’s Extra Virgin Olive Oil
• 2 tsp. Kowalski’s Pure Honey
• 1 tsp. soy sauce or gluten-free tamari
• - freshly ground Kowalski’s Black Peppercorns, to taste
• 2 lbs. fresh mangoes, pitted, peeled and cut into 3/4" chunks
• 1/2 cup peeled and seeded diced cucumber
• 1/2 cup matchstick-cut carrots
• 1/4 cup roughly chopped roasted and salted peanuts, divided
• 1/2 oz. (approx.) fresh cilantro
• - red Fresno pepper, stemmed, seeded and thinly sliced, to taste
1. Using a fine grater, remove 1 1/2 tsp. zest from lime; place zest in a medium mixing or salad bowl.
2. Cut lime in half; squeeze 2 tbsp. juice into the bowl with the zest.
3. Whisk in oil, honey and soy sauce until well blended; season with pepper to taste.
4. Add mango, cucumber, carrots and most of the peanuts to the bowl; toss to coat.
5. Divide salad among 4 serving dishes; top with cilantro and peppers.
6. Garnish with remaining peanuts.
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White Bear Butchery carves community relationships
By Logan Gion | Photos by Paul Dols
In July 2025, on his store’s 40th anniversary, Jeremy Hosek changed the name of Flicker Meat Company to White Bear Butchery. Why?
The butcher shop had become a town staple.
“That was [former owner Jeff Flicker’s] last name, and he took pride in that,” Jeremy said. “Making it White Bear Butchery is more community-based.”
“We went to White Bear High School,” stated Jeremy’s fiancée, Jess Miller. “We grew up down the road.”
Though Jeremy has been the owner of White Bear Butchery since 2022, he has worked in the store since 2007. “I needed a job, so I just started cutting meat and helping people. It’s just customer service at that point, and I like doing that,” Jeremy stated.
Most of the time, helping people at a butcher shop entails selling an excellent product at a fair price.
Jeremy explained, “We’re not just going, ‘Oh, we need to get this markup. We don’t care about you.’ We want you to come back, and we’d rather have the prices be competitive.”
Some customers need extra help. White Bear Butchery provides whole, side, and quarter cow aged-beef freezer fillers as well as whole and half hog cuts. They also offer wild game processing with proof of hunter’s license registration and confirmation number.
White Bear Butchery also sells anything that goes well with meat. Therefore, the shop carries products from dozens of local makers and bakers. “Olive Branch Spice Company, that’s downtown White Bear,” Jeremy’s brother, Josh Hosek listed. “Saints and Sinners BBQ, he’s local too.” To partner with White Bear Butchery, Jeremy has one rule: “Give me
a sample, and it’s got to be good.”
Within these meat-related products are many vegetarian options in their deli section, including their searingly spicy ghost-pepper gouda.
Ironically, this butcher shop has also helped their fair share of vegan customers.
“We work with different beekeepers, so they’ll come in and get the raw honey,” Miller commented. “A lot of our pickled options and sauces are vegan as well.”
“So is our kimchi,” Josh added.
White Bear Butchery’s biggest draw, however, is their polar bear mascot, Butch. “People take pictures with him,” Jeremy remarked. “We dress him up: he’s Santa, he’s the Easter Bunny... We took him off his pegs and put him in a parade. People were like, ‘Where’d Butch go? I didn’t get to talk to him today.’” Josh and Miller also make sure to dress Butch up at least twice a month, lest they get concerned calls from locals asking if their mascot is depressed.
Despite the new name and new mascot, community relationships and customer satisfaction are still this shop’s core drivers. Jeremy stated that he learned that working under Jeff Flicker. “You want them to go home and be like, ‘This is awesome; I want to go back there,’” Jeremy described. “You treat them like family.”
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Understand cheese with ease
By Logan Gion | Photos by Logan Gion
Kowalski’s Markets has their customers’ dairy needs covered, but the average shopper may crumble before the options available in the cheesemonger section. To help patrons avoid a grating experience, SaVour interviewed the White Bear Lake location’s resident cheese experts. They have provided us with a wheel of delectable pairings and offered us a slice of their day-to-day lives:
When did you first become interested in cheese?
Porter: I worked as a chef many years ago. Then, I became a culinary instructor for recreational classes. When that ran its course … I decided to go into cheese. My background has been in food for a very long time.
Christensen: My grandfather was from Norway. He’d come up to Ingebretsen’s [Nordic Marketplace in Minneapolis] and bring back … Jarlsberg and Gjetost.
What goes into professionally judging cheese?
Porter: You have to be very familiar with the cheese to know what it should taste like and be able to tell if it’s on standard or if it’s somehow off … It might be a creamy Gruyere, it might be a rubbery Gruyere, which would be wrong. It could be grainy, which also is slightly wrong.
What mistakes can people make when buying or serving cheese?
Porter: I think one mistake is serving
it too cold. I think people fear that if cheese gets to room temperature, that it ’s going to hurt them somehow. And that ’s actually when cheese is at its best flavor. Another is letting it get too warm or dry out.
Christensen: If you go to a store that that doesn’ t do a good job of rotating of curating their [display] case, you can easily have a bad piece of cheese. And once you have that bad impression, it can last a lifetime.
Can I eat raw-milk cheese?
Porter: Raw-milk cheese in the United States has to be 61 days or older … The American Cheese Society has been working with the FDA on the fact that raw-milk cheese is no more or less safe than pasteurized. Pathogens can be introduced after the milk is pasteurized. The bottom line is that cheesemakers just need to have really clean facilities. Christensen: I think more food-borne outbreaks are from lack of hygiene and cleanliness than the actual cheese.
If I’m trying to cut saturated fat out of my diet, what kind of cheese can I have?
Christensen: There are some cheeses that are made with part-skim milk, or even whey, rather than full-fat milk. But honestly? Just buy a really good, flavorful cheese, and you’ll find that you don’t need to eat as much to be satisfied by it. You can have just a couple nibbles of 10-year-old cheddar, and it’s a palette-coating experience.
How to enjoy specialty cheese:
According to Porter, aroma, texture and flavor are the main three components. “Always smell it first,” Porter recommended. “When you first smell it, you may smell milk. Is it cooked milk? Is it fresh milk? You may smell grass depending on the season.”
Next, taste it by spreading it around your whole mouth. Does it taste bitter or salty? “Think about what it is you’re tasting as well as the texture,” Porter instructed. “Going back to Gruyere, grain is not appropriate, but it is
appropriate for fresh goat cheese. It’s usually grainy and then dissolves into creaminess.”
Christensen added that customers do not need to strictly adhere to a cheesemonger’s pairing options, explaining, “Every palette’s a little bit different. If you just take a cheese you really like and a jam or a wine or a beer that you really like, more often than not, those things together are going to taste good to you. That ’s not a hard and fast rule, but it ’s something that I find to be true more often than not.”
Our experts:
Marge Porter
American Cheese Society certified cheese professional and sensory evaluator
Rob Christensen Cheesemonger with more than 20 years of cheese-shop experience
HOOK’S BLUE PARADISE, POTTER’S WISCONSIN RYE CRACKERS, SOUR CHERRY SPREAD
ALPENHORN GRUYERE, BALSAMIC ONION CHUTNEY
AGED ITALIAN PROVOLONE, FENNEL SALAMI, ARUGULA, SOURDOUGH BREAD MAKE FOR THE PERFECT PANINI
GORGONZOLA, SEA SALT CARAMEL GRAHAMS, COCONUT FLAKES, DRIZZLE OF HONEY
FONTINA, THIN PROSCIUTTO, ORANGE FIG JAM AND RUSTIC ITALIAN BREAD WORK GREAT AS GRILLED CHEESE
• 1/2 tsp. freshly ground Kowalski’s Black Peppercorns
• 14 oz. Kowalski’s Fresh Mango Salsa (from the Prepared Produce Section).
• 1 avocado, pitted, peeled and diced
• warm prepared rice, for serving
• lime wedges and chopped fresh cilantro, for garnish (optional)
Directions
1. Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.
2. In a large sauté pan, heat oil over medium-high heat.
3. Add panko and taco seasoning to the pan; cook and stir until breadcrumbs are golden-brown (about 3 min.). Remove from heat; set aside.
4. Pat snapper dry with a paper towel; season with salt and pepper.
5. Arrange snapper on prepared baking sheet; top evenly with toasted panko.
6. Bake fish in preheated oven until flaky and opaque throughout (10-15 min., depending on thickness of fish). Remove from oven; set aside.
7. In a small mixing bowl, toss mango salsa with avocado.
8. Divide warm rice between 4 serving dishes; top with fish and salsa.
9. Garnish with lime wedges and cilantro; serve immediately.
When Kowalski’s Markets took full ownership of Pizzeria Pezzo earlier this year, they operated under a core mantra: Keep what we love the same.
“Pezzo has been near and dear to my heart since the day it opened,” said Kowalski’s Markets CEO Kris Kowalski-Christiansen. “The quality and authenticity of the recipes—along with the incredible people who create and serve them—are what make this place truly special.”
“It’s been around 12-and-a-half years,”
commented Kowalski’s Markets Culinary and Branding Director Rachael Perron, “I think the community … has really embraced the place because the food is that good.”
Pizzeria Pezzo has had a location in downtown White Bear Lake since 2013, but they opened a second restaurant in Woodbury in 2019. Perron stated that much of the original 2013 staff still works at one of the two locations.
What are the differences between locations?
CONTINUED ON PAGE 16
Woodbury’s General Manager Juliana Martinez noted that Woodbury’s location is smaller, which makes it more homey. The Woodbury location also receives substantial traffic from Wisconsin, especially Hudson. The Woodbury Pezzo’s enormous windows also give the location ample natural lighting, whereas the White Bear location opts for warm, incandescent lighting.
Both locations are known for their Chicago-style deep dish pizza, created by Pezzo’s co-founder Gary Bougie, who honed his recipe while working in Chicago pizzerias. Sadly, Bougie passed away mere months after he and his wife, Keri, opened the first location. For the past 11 years, Pizzeria Pezzo’s Head Chef Mac Morrison, also from Chicago, has continued Gary’s legacy. “A lot of the comments we get are, ‘The best thing outside Chicago or arguably better then Chicago.’ A lot of Minnesotans come from Chicago originally,” Morrison remarked, “so it gets a lot of comparison.”
While deep dish is one of the most popular menu items, Morrison emphasized that Pizzeria Pezzo has
other amazing meals to offer. “Our turkey sandwich is always a surprise to people,” Morrison said. “We brine it for two days with fresh citruses and herbs. We slow roast it off. We slice it thin. There’s the homemade bread, the homemade aioli.”
Area Manager Michael Chabot echoed Morrison’s feelings on the turkey sandwich. “It was late in the day and, somebody came up to the front, probably 45 minutes before close. I said, ‘Order the turkey sandwich; it’s the best one you’re ever going to have. If you don’t like it, I’ll buy it,’” Chabot recounted. “He walked over 20 minutes later, and he goes, ‘I really want to tell you I hate it, but I can’t. I love it.’
… People think they’re walking into a pizza restaurant, but it’s so much more.”
Martinez agreed, “Even our appetizers, our menu is such a selling point with how many items we have, but also the quality of the food.”
Kowalski-Christiansen, likewise, could not pick a single favorite menu item: “The lemon basil wings, cooked slightly crispy in the coal - f ired oven, and the gently sweet, red - sauced
meatballs are among my personal favorites. And, of course, the secret ingredient that goes into the award - winning deep - dish crust makes every wait worthwhile.”
Morrison believes that the keys to consistent, high-quality food are ingredients and execution, but he also credits Pezzo’s staff. “Everyone that works for us, when they come on, they stay for several years. We have a very low turnover, so that helps us keep everything the way it should be,” he stated. Martinez pointed out that this results in a positive feedback loop. “It makes you proud to work for a place that is doing so well, getting compliments, because we have been so consistent,” she explained.
Perron expressed that Pizzeria Pezzo’s consistency is what drew Kowalski’s to take full ownership after co-founder Keri Bougie stepped away last year. “It was an easy thing for them to say yes to. They just love it,” Perron said. “If you’ve been in a Kowalski’s you know their slogan is ‘The joy of good food.’ And that’s what they feel Pezzo is too.”
Pictured from left to right: Woodbury General Manager Juliana Martinez, Head Chef Mac Morrison.
The Board Loon cooks up a make-your-own-pizza charcuterie board
By Logan Gion | Photo Contributed
KGoing Beyond Shelter Walls to Save Homeless Dogs and Cats
elsey Bassett, owner and creator of The Board Loon, offers fun styling tips to create eye-popping charcuterie board designs. While she creates traditional meatand-cheese spread for easy entertaining, Bassett also readily uses unconventional materials and themes, like holiday treats and hot cocoa.
Case in point, Bassett has created a make-your-own-pizza board for this issue’s readers. “The basis behind this board is you can create a fun, interactive night out with friends or family,” Bassett explained. “I’ll craft weekend getaways, we’ll rent an AirBnB, then do community dinners. This is a great way for people can customize their own meal. I can weigh out my ingredients, I can count all my calories and I can easily create my own pizza that is low calorie too.”
Step-by-step tutorial:
The Goal: Have a visually interesting board to gather around and create together.
Step One: Start with your larger items and your round items. That goes for any board you’re making. For this one, the pita breads went down first, then the circular ramekins—the artichokes, sausages, sauce and cheese.
Step Two: The square serving bowls. The black olives, Italian seasoning, red onions and, of course, the hot honey.
Step Three: For most charcuterie boards, the cheese goes down next. We already have the shredded mozzerella in one of the
ramekins, but now you can add the sliced mozzarella and Parmigiano Reggiano.
Step Four: The meats get added next. Again, the sausage crumbles are already down in one of the ramekins, but now you can add the pepperoni on both sides and prosciutto in the center (learn Kelsey Bassett’s prosciutto ribbon technique by following theboardloon on Pinterest).
Step Five: Add produce and filler. The rest of the board will start to take shape. Fill the remaining gaps with heirloom tomato slices, mushrooms slices and Castelvetrano olives.
Step Six: Garnish as desired with basil leaves, edible flowers, cherry tomatoes and other herbs like sage, rosemary or thyme.
To Serve: Everything on the board can be eaten raw, but Bassett recommends toasting at 400 degrees for about 10 minutes.
To some, this board may look extravagant for a simple pizza night, but Bassett maintains the elevated aesthetic is the point. “Everyone should romanticize their life. Everyone eats with their eyes first. It’s a good way to bring the beauty of life into everyday moments. Even if no one sees it, even if you don’t do the Instagram photo, you did that for yourself,” Bassett stated. “Life is too short not to make every day feel important.”
To learn more tips from The Board Loon, visit theboardloon.com or BoardLoonBoutique at etsy.com.
Ingredients
• Naan Bread
• Tomatoes
• Mushrooms
• Artichokes
• Mushrooms
• Black Olives
• Castelvetrano Olives
• Pizza Sauce
• Sliced Mozzarella
• Shredded Mozzarella
• Basil
• Parmigiano Reggiano
• Prosciutto
• Red Onion
• Pepperoni
• Sausage
• Italian Seasoning
• Hot Honey
What’s happening?
AFTON
Strawberry Festival and Marketplace
When: 10 a.m.-5 p.m. Saturday, June 27; 10 a.m.4p.m. Sunday, June 28
Where: Downtown Afton, 3418 St. Croix Tr. S.
Details: This free, outdoor festival honors the long, rich heritage of strawberry crops grown in the area since the 1800s. The event will feature artists, vintage vendors, great food and live music.
Contact: info@exploreafton.com
HUGO
Spring Planting Event
When: 6 p.m. Friday, April 10
Where: Lebens Flowers and Greenhouses, 16155 Forest Blvd.
Details: Join us for our annual Spring Patio Pot Event. Plant a patio pot with all your favorite annuals—or find some new favorites.
Contact: 651-488-6707
Good Neighbor Days
When: June 5-7
Where: Lion’s Volunteer Park, 5524 Upper 146th St. N.
Details: Hosted by the Hugo Lions. There will be a parade, craft fair, carnival rides, rib fest and more.
Contact: hugomnlions@gmail.com
LAKE ELMO
Food Truck Extravaganza
When: 11 a.m.-6 p.m. Saturday, June 20
Where: Washington County Fairgrounds, 12300 40th St. N.
Details: This must-attend event brings together a diverse lineup of food trucks, live entertainment, family-friendly activities and a vibrant atmosphere celebrating our community’s love of food and fun.
Contact: 651-439-4001 or communications@ greaterstillwaterchamber.com
MAHTOMEDI
RITE of Spring: Really into the Earth
When: 10 a.m.-1 p.m. Saturday, April 25
Where: Wildwood Elementary, 8698 75th St. N.
Details: Free family event with hands-on workshops, information stations, trucks to explore and other kids activities; on-site recycling 8 a.m.-2 p.m. and prescription drop-off 10 a.m.-1 p.m. Mahtomedi Passages Transition Program will collect and give away Zephyr gear.
Contact: 651-407-2018 or communityed@ isd832.net
Community lunch
When: 12-1 p.m. Tuesday, May 5
Where: District Education Center, Room 103, 1520 Mahtomedi Ave.
Details: Good food, conversation and live entertainment from Folk Revival are on tap for residents of all ages. Catered by Red Luna Seasons. Register by May 1.
Contact: 651-407-2018 or communityed@ isd832.net
Basic Cake Decorating
When: 6-8 p.m. Tuesday, May 12
Where: District Education Center, Room 121, 1520 Mahtomedi Ave.
Details: certified Wilton Instructor Diane Hirte will help you turn an eight-inch celebration cake into a masterpiece to take home. (Using classic techniques like shell borders, stars and rosettes.)
Contact: 651-407-2018 or communityed@ isd832.net
Pet Extravaganza
When: 5-7 p.m. Wednesday, June 17
Where: Mahtomedi High School, 8000 75th St.
Details: Calling all pet lovers—you’re invited to a fun-filled community event celebrating our furry friends. Explore booths from local shelters, pet stores, groomers, trainers and more. The pet parade is at 5:30 p.m.
Contact: 651-407-2018 or communityed@ isd832.net
ROSEVILLE
Sunrise Yoga
When: 6:15-7:15 a.m. Wednesdays, June 10-July
1 and July 15-Aug. 5
Where: Muriel Sahlin Arboretum at Roseville Central Park, 2525 Dale St. N.
Details: Begin your day with mindful breathing, yoga movements and guided medication. No prior yoga experience needed.
Contact: livenowyoga.com
SHOREVIEW
Springfest
When: 2-5 p.m. Sunday, April 26
Where: Haffeman Pavilion, 4580 Victoria St. N.
Details: This community event will include a parking lot style garage sale, community groups, music, food truck, kids activities and more.
Contact: 651-490-4750
Shoreview Community Garden Club
Plant Sale
When: 10 a.m.-4 p.m. Saturday, May 16
Where: Lake Owasso County Park, 370 Owasso Blvd. N.
Details: Shop for unique varieties of annuals, perennials and natives. Browse garden art, books, tools and more.
Contact: shoreviewcommunitygardenclub@ gmail.com
Bark in the Park
When: 4:30-7:30 p.m. Thursday, May 14
Where: Shamrock Park, 5623 Snelling Ave.
Details: Dog exhibits, vendor booths, music, caricatures, a food truck, and lots of fun—free to attend, but bring cash for food. All friendly, well-behaved leashed dogs are welcomed.
Contact: 651-490-4750
STILLWATER
Totally Criminal Cocktail Hour
When: 5-6 p.m. Wednesdays, May 6 and June 3
Where: Lowell Inn, 102 Main Street 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.
Contact: events.valleybookseller@gmail.com
Valley Eco Fair
When: 11 a.m.-2 p.m. Sunday, April 26
Where: Pioneer Park, 515 Second St. N.
What’s happening?
Details: Hosted by Sustainable Stillwater MN, this family-friendly event brings together neighbors, local businesses and organizations to discover, create, and connect around practical sustainability solutions. Be part of building a resilient Stillwater for generations to come.
Contact: info@sustainablestillwatermn.org
Music and Mind
When: 3-5 p.m. Sunday, May 3
Where: Trinity Lutheran Church, 115 Fourth St. N. Details: The Valley Chamber Chorale offers a compelling look at music as a powerful tool for healing and human connection.
Contact: 651-430-0124 or vccstillwater@aol. com
Dance Here 2026
When: 6 p.m. Friday, May 29, and Saturday, May 30
Where: Chestnut Street Plaza—Lift Bridge, 106 Chestnut St. E.
Details: Two nights of free dancing with the Twin Cities best ‘90s DJs and live bands. We’ll have pull-tabs, amazing raffles, beer/cocktail tent, a ‘90s costume contest on Saturday and so much dancing. Contact: dineheredancehere@gmail.com
VADNAIS HEIGHTS
Puzzle competition
When: 6-8 p.m. Thursday, April 16
Where: Vadnais Heights Commons, 655 E. County Road F
Details: Teams of two to four, ages 12 and up, will compete to finish a puzzle in the shortest amount of time. Participants get to keep their group puzzle, and first place will win a prize. Register at cityvadnaisheights.com/register. Contact: 651-204-6180 or info@vadnaisheightscommons.com
Speaker Series
When: 10-11 a.m. Tuesdays, April 21, May 19 and June 16
Where: Vadnais Heights City Hall, 800 County Rd E E.
Details: Join us every month for a new and engaging topic from a local speaker. Upcoming topics include “Smart Travel Strategies for
Seniors,” “Healthy Cooking for One or Two” and “Ramsey County Food Scraps Pickup Program.”
Contact: 651-204-6000 or vhinfo@cityvadnaisheights.com
WHITE BEAR LAKE
Vision and Verse
When: April 13-May 15
Where: White Bear Center for the Arts, 4971 Long Ave.
Details: Students in the northeast metro enrolled in grades 9-12 exhibit visual arts and writing. Pieces are paired and displayed in innovative ways. Community reception and awards ceremony is 6-8 p.m. April 16. Contact: 651-407-0597 or wbca@whitebeararts.org
Spring Fling
When: 10 a.m.-5 p.m. Saturday, April 18
Where: Downtown White Bear Lake, 4701 Highway 61
Details: Participating businesses will have sales, deals and more. Railroad Park will be filled with festivities. Come show off your sidewalk-art skills, spend some time outside and bring the family to celebrate spring’s arrival.
Contact: info@downtownwhitebearlake.com
‘Once upon a Mattress’
When: April 24-May 17
Where: Lakeshore Players Theatre at Hanifl Performing Arts Center, 4941 Long Ave.
Details: The classic fairy tale “The Princess and the Pea” gets a hilarious twist in this raucous and romantic musical comedy. Packed with catchy tunes, laugh-out-loud moments and a cast of colorful characters, “Once upon a Mattress” is a charming musical adventure for the whole family.
Contact: 651–478-7427 or tickets@lakeshoreplayers.org
Gangster Bus Tours
When: 10-11:30 a.m.; 11:30 a.m.-1 p.m. Saturday, April 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. Sights include a Mahtomedi speakeasy and the location of a notorious dance club. Feel free to dress in your best speakeasy clothing. Purchase tickets at whitebearhistory.org/ events/gangster-bus-tours.
Contact: 651-407-5327 or office@whitebearhistory.org
Dog Days
When: 10 a.m.-1 p.m. Saturday, May 23
Where: Downtown White Bear Lake, 4701 Highway 61
Details: Stroll about with your pooch in downtown White Bear Lake or just come and feel all the canine love. Cool down your paws in a doggie pool, relax on a pet-friendly patio and learn about dog rescue and adoption.
Contact: info@downtownwhitebearlake.com
Marketfest
When: 6-9 p.m. Thursdays, June 18-July 30
Where: Railroad Park, 4752 Highway 61
Details: Shop more than 130 merchandise and food vendors in downtown White Bear Lake— live music, car show, kids’ activities and more. Contact: 651-243-0114 or info@marketfestwbl. com
WOODBURY
Skate Woodbury Annual Ice Show
When: 6-8:30 p.m. Friday, April 18 and 11:30 a.m.-1:30 p.m. Saturday, April 19
Where: M Health Fairview Sports Center, 4125 Radio Drive
Details: Watch skaters of all ages take to the ice for the 28th annual ice show. This year’s theme is “Let’s Party.”
Contact: 651-967-7786
Performance in the Park
When: 2-3 p.m. Sundays, April 26, and May 3; 6:30-7:30 Thursdays May 14-June 25
Where: Central Park, 8595 Central Park Place
Details: Free performance from curated performers held at the indoor amphitheater at Woodbury Central Park. Thursday events also host a featured food truck.
• 1/2 tsp. freshly ground Kowalski’s Black Peppercorns
• 6 large (10-12") sandwich wraps or tortillas
• 16 oz. Kowalski’s Sliced Mango
• fillings, to taste: Romaine lettuce; julienne-cut red bell pepper, carrot or cucumber; and shredded purple cabbage
Directions
1. In a large mixing bowl, combine shredded chicken with chutney, celery, mayo, dried fruit, green onion, pecans, curry powder, salt and pepper.
2. Arrange wraps on a clean work surface; if using, place Romaine leaves in the center of each wrap. Evenly scoop chicken salad into the center "square" of each wrap, on top of the lettuce; top with mango slices and other desired fillings.
3. Working one at a time, fold the right and left sides of each wrap in toward the center, covering the outer edges of the filling by about 1"; hold in place while you fold the edge closest to you up and over the filling to cover. Press and hold these three sides firmly against the filling as you roll the wrap away from you toward the top edge of the wrap.
4. Cut wraps in half; serve immediately.
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