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Wholesome Magazine, LLC P.O. Box 87967 Sioux Falls, SD 57109 EDITOR-IN-CHIEF Shayla Ebsen (605) 610-8034 PHOTOGRAPHER UNLESS OTHERWISE NOTED, ARTICLE PHOTOGRAPHY BY:

AC ELLIS, INC. Cory Ann Ellis (605) 610-9770

“I LOVE this second issue! You really encourage me to shop at the Co-op! I need to go check it out and become a member. Thanks for the story on the local store!” - Kaylee Koch via Facebook “So excited about those apple slow cooker breakfast... things. They look awesome!” - Emily Sorenson via Facebook


“I just got a copy! It’s so great! Thank you for putting out a wonderful, local magazine.” - Lisa Luther White via Facebook “I own Hair Essence and I just want you to know we love your magazine as do our clients. Thank you.” - Linda Johns-Dill via Facebook


©2014 Wholesome Magazine, LLC. All rights reserved. No part of this publication may be reproduced in any way without written permission from the publisher. Independently published.

“If you live in the Sioux Falls, SD area, you should definitely check out Wholesome Magazine!” - Danica via Twitter

JAN/FEB 2014 Letter from the Editor

The Dormant Season The air may be frigid and the ground may be frozen, but winter in South Dakota still offers much to explore. With energizing snacks in your backpack and a warm beverage in your thermos, tag along as we explore new ways to embrace the state’s dormant season.

EMAIL ME: Do you have a story suggestion or just want to say hello? I’d love to hear from you. Send an email to

The holidays are over and planting season seems a million days away. These next few months are known as the dormant season in South Dakota when, as the coldest days of the year settle over the state, we hunker down inside and wait for the snow and frigid temperatures to pass. Yet, if you look closely, the state’s frozen landscape offers much beauty and many opportunities for adventure that are worth exploring. In this issue, we’ve compiled tips to help you plan outdoor adventures so you can make the most of this dormant season and perhaps begin to view the cold weather in a new way. State parks are all but abandoned this time of year, making them the perfect outlets for solitude where all you can hear is the crunch of snow underfoot and the air in the trees above. This winter, learn how to snowshoe, go cross country skiing or take the kids sledding. Go ice skating and then host a winter bonfire on one of those nights when the moon shines bright enough to see miles across the snowy landscape.

Of course, we’ve included recipes for treats to accompany your winter outings including homemade hot cocoa to fill your thermos and recipes for energy bars and muffins to fill your backpack. On those extra cold days you don’t feel like venturing outdoors, stay occupied by preparing new recipes with your kids or by learning how to grow sprouts indoors. Two major events, Valentine’s Day and the Super Bowl, are quickly approaching and you can try something different for each this year by planning in advance. On the pages ahead, you’ll find tips and recipes for all of this and more. Overall, this issue of Wholesome is designed to help you avoid wishing away this season of dormancy and, instead, to find a way of embracing it. So, grab a cup of coffee and settle in to read our first winter issue.



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Each Valentine’s Day, my mom did extra special things for our family. Now, as a mom, I too understand the importance of making the day about more than jewelry and flowers. Find Valentine’s recipes on pages 44-49 to prepare with your kids.

The frenzy to achieve New Year resolutions is on. One tried and true method I use to stay full and ween myself off the holiday sugars is making homemade energy bars to snack on each day. Find four delicious energy bar recipes in this issue.

Looking for convenient winter activities to try this season? The Outdoor Campus in Sioux Falls is a great place to snowshoe and cross country ski with friends and family. Participate in several fun outdoor activities for various ages this winter.

ON THE COVER: Stay active and healthy this winter by making homemade energy bars and other nutritious treats. Then, take those treats along on a winter cross country skiing adventure.


22 BREWING THE ‘BOOCH Local Kombucha brewers offer an inside glance at how they transform regular tea into this strange, fizzy brew.

38 THE SWEET SIDE Donna Behrend, owner of Choco Latte in Brookings, dishes the story on her shop’s popular fudge and other treats.

50 COOKING AT HOME WITH NICK POPPENS Follow along as Nick Poppens, a local Sioux Falls home cook, prepares homemade ricotta and fresh vegetable crostini.


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CALENDAR January 2014

Wining Women Event at Strawbale Winery near Renner




Venture to Strawbale Winery near Renner for their winter Wining Women gathering. The monthly events include speakers, demonstrations, shopping, hands-on activities and more. It offers women an opportunity to get together with friends and enjoy a night out. Visit to learn this month’s theme and also learn how to register.

Christmas with the Animals at the Great Plains Zoo

Just like humans, animals enjoy presents and treats to add some excitement to their daily lives. Watch as the animals unwrap presents filled with fruits and vegetables, munch on garlands made of Cheerios, and nibble on Christmas trees. Gifts are delivered to the animals throughout the afternoon, with gift openings every half hour.



6th Annual Gourmet Guys Event in Yankton

Where can you taste sumptuous foods, listen to relaxing music, visit with friends, and have a great time, all in one evening? It’s at the Friends of the Library’s 6th Annual Gourmet Guys in Yankton. 6 to 8 p.m. Learn more at

Winter Women’s Try-it Day at The Outdoor Campus, Sioux Falls

Ladies, join us for a relaxing experience outdoors that was created just for you. Sample a wide variety of winter outdoor activities like cross country skiing, snowshoeing, ice fishing and more. The Women’s Try-it Day is Saturday, Jan. 25 from 1 to 4 p.m. at The Outdoor Campus in Sioux Falls. Recommended for ages 5 and up. Youth must be accompanied by an adult. FREE!


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South Dakota Art Museum Bootlegger’s Ball in Brookings Experience an evening at the Speakeasy with the Bootlegger’s Ball fundraiser for the South Dakota Art Museum! Enjoy hors d’oeuvres, cash bars, live jazz music, dancing and gambling. 1920s attire is a must. Secret code to enter the Speakeasy: Hooch. 7 p.m. at the Swiftel Center in Brookings.

have an upcoming event? Email your upcoming events to and we’ll try to include them in future issues.

CALENDAR February 2014



Benson’s Flea Market, W.H. Lyon Fairgrounds Expo Building Find antiques, kitchen essentials and other goods during the December Benson’s Flea Market. The market is held in the Expo Building at the W.H. Lyon Fairgrounds in Sioux Falls and is generally packed with regional vendors. Admission is $2 for adults and the flea market runs from 9 a.m. to 5 p.m. on Saturday and 11 a.m. to 4 p.m. on Sunday.

Feb Lake Thompson Fishing Derby in De Smet

Feb First Friday in Downtown Sioux Falls

Participate in the 4th Annual Lake Thompson Ice Fishing Tournament. The competition happens at the Lake Thompson Recreation Area and includes more than 350 fishermen with great prizes and lots of fun.

First Friday is a special day of shopping, art and entertainment in downtown Sioux Falls. Visit a variety of retailers, artist venues and fabulous restaurants and enjoy music and drinks at your favorite local businesses.




14 Feb


Valentine’s Winemakers Dinner at Valiant Vineyards Winery Treat your loved one to a romantic night experiencing the culinary arts and local Vermillion wines. Our winemaker has put together a menu to pair with our favorite wines. In an elegant and romantic setting, we will present five courses, each paired with a wine to delight any wine and food enthusiast. Reservations required.

Valentine’s Twilight Flights from Strawbale Winery in Renner Book a magical helicopter ride over the city of Sioux Falls and enjoy wine as well as amazing chocolate desserts! Cost is $220 for 2, and $255 for 3. Cost includes wines, flight, and chocolate desserts. Visit to learn how to reserve your slot.

follow us online! | 5

In the Kitchen

settling in for winter Be inspired to change up your kitchen this year with our latest kitchen remodel that includes a chalkboard door DIY tutorial. Also, add comforting flavor to your favorite winter recipes by stocking up on fresh and dried herbs including rosemary and thyme.

an inviting space Classic cabinets and distressed wood floors easily blend with the modern appliances and contemporary accents of this kitchen, owned by Kelsey and Chris Stoltenberg of Brookings. The warm color scheme and gentle track lighting create a comfy cooking area.

Blending Old and New WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis

Granite countertops and modern stainless steel appliances pair with the classic wood floors and cabinets in this galley kitchen to create an attractive palette of old and new. The recently remodeled space is owned by Kelsey and Chris Stoltenberg of Brookings and is part of the historic house they now call home.


IN THE KITCHEN Kitchen Remodel


ecoming home owners for the first time was a bit of a whirlwind for Kelsey Stoltenberg and her husband (fiancé at the time) Chris. They got engaged the same day they closed on their Brookings property and started remodeling the home as soon as they moved in. “We moved in knowing we wanted to do some work on the kitchen and other areas of the house,” explains Stoltenberg. “We knew the remodel was going to be a challenge, but it was something that, at the time, we could both take on and we were prepared to handle the work.” First on their work list was organizing the remodel and deciding which tasks to prioritize. “We made a list of remodeling projects for the entire house, set a budget, and then prioritized the most time sensitive remodel tasks on our list,” she says. “We decided to purchase the appliances first since those were the essentials we needed to function in the kitchen.” After installing the appliances, they replaced the kitchen’s faux wood laminate countertops with modern granite slabs and swapped the original backsplash for a version that complemented the granite. They also replaced the kitchen’s fluorescent dome light fixture with rail track lighting and installed new hardware and fixtures throughout the space. The kitchen’s cream-toned cabinets were painted white and the walls, molding and ceiling were painted in tones to complement the space’s overall neutral color scheme. As is the case with most kitchen remodels, the

process wasn’t always easy. Painting the cabinets was meticulous and tedious, and a few of their original remodeling plans were road blocked by the classic home’s layout. “The biggest challenge we faced was making sure that all of the new appliances fit,” she says. “Since we weren’t replacing the cabinets, we didn’t have a lot of flexibility with where the appliances could be placed. So, we had to be sure that each appliance was going to fit in the allotted space before we bought it.” Then, after the appliance puzzle was solved, they faced lighting issues. “Finding the right lighting was another big challenge,” explains Stoltenberg. “We wanted to have options with our lighting placement but those options ended up being limited because the base for the wiring is in a fixed spot and, since this is an older home, the wiring couldn’t be moved. That was pretty disappointing, but we did the best we could with the available options.” After the problems were solved and the various remodel tasks were complete, the project resulted in a warm and comforting space where Stoltenberg says she enjoys spending time each day. The contemporary updates, including stainless steel appliances, blend with the galley kitchen’s original cabinets and classic wood floors to create an eye-catching mix of textures and details. Vibrant accent tones of yellow and green on the kitchen’s shelves and walls bring fun contrast to the neutral base palette. A large | 11

IN THE KITCHEN Kitchen Remodel

shelf rests against the kitchen’s east wall and holds an inviting blend of cookbooks, dishes and décor. Serving as a focal point for it all, is the chalkboard door that made its debut during the remodel. “The chalkboard door was so easy to create,” she explains. “We bought a small can of chalkboard paint, washed and dried the door, and started painting. I applied the paint mainly with a roller, but also used a brush to cover the divots on the door. It only took three coats and was finished in an afternoon. Now, we use it just like you’d use a standard chalkboard - write on it, wipe it clean, and start over.” After completing that initial renovation, they left the kitchen to work on remodeling projects in other areas of the home. But Stoltenberg says they’ll likely return to the kitchen in the future

to make additional changes. First on their list is updating the cabinets. “In the future, we would like to completely remodel the kitchen,” she says. “The project would include installing new cabinets, new countertops and a new backsplash. That would bring a lot more flexibility in terms of appliance placement, layout and such.” For now, Stoltenberg says she’s enjoying the changes and is happy with their decision to blend the kitchen’s classic features with modern updates. “I love our new appliances and the granite countertops,” she says. “Also, as much as we want to redo the cabinets in the future, we love the look of the old ones. They go with the house right now and are consistent with our decorating theme of blending old and new.”

Discover the art of true custom cabinetry at Dakota Kitchen & Bath.

4101 North Hainje Avenue, Sioux Falls, SD 57104

800-953-9727 | 605-334-9727 |

Chalkboard Door DIY

Create this fun chalkboard door in your kitchen or dining room and decorate it with a monthly calendar, grocery list and more.

materials needed > > > > > > >

Small can of chalkboard paint Clean cloth Water

Painter’s tape Paintbrush

Paint roller Chalk

instructions 1. Gather the necessary supplies and ensure you have enough chalkboard paint to cover the door you plan to paint.

2. Using a clean cloth and water, wash the door thoroughly and let it dry completely.

3. If necessary, apply painter’s tape around the door frame and hinges to avoid accidentally painting them.

4. Apply the paint in thin coats using

a roller and follow the directions on the can regarding drying times. Add additional coats of paint, allowing each to dry completely, as needed, until the door is fully coated. If needed, fill in any divots on the door with paint using a paintbrush.

5. After the paint is dry, begin writing on it with your favorite colors of chalk. | 13


Winter Herbs Chase away the cold and enhance the flavor of roasts, soups and more this season with these four pungent herbs. A little goes a long way when adding these strongly flavored herbs to your favorite dishes. Use them alone or bundle together to create a bouquet garni.

THYME Fresh or dried thyme leaves are commonly added as flavoring to lamb and beef. The herb has a strong, pungent taste so only a sprig is needed as flavoring in soups and stews. Thyme pairs particularly well with rosemary.

QUICK TIPS: Preparing a roast or soup? Infuse delicious flavor into your favorite winter dishes by adding a bouquet garni while cooking. Create a bouquet garni by bundling the four winter herbs that are profiled below with kitchen string. Experiment with bouquet garni flavors by adding other herbs such as parsley or marjoram.

ROSEMARY Rosemary is pungent with a strong flavor and should be used sparingly in recipes. Just a touch of fresh or dried rosemary enhances the flavor of poultry, lamb, beef, and fish and the herb is also commonly used in soups and salad dressings.

SAGE Cook sage in a bit of butter or olive oil then add it sparingly to stuffings or as flavoring for poultry or sausage dishes. Sage blends well with rosemary, thyme or marjoram.

Fresh bay leaves are deep green and have a smooth, glossy texture. Bay releases its flavor slowly, making it an essential herb for slow cooked recipes like soups, stews, and roasts. Use fresh or dried bay in recipes. Bay pairs well with thyme, parsley and rosemary.

Photos via

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IN THE KITCHEN Creating Simmer Pots

Ingredients of Love Want to spark a little romance this Valentine’s Day? Forget the oysters. From aromatic coffee beans to heartwarming mint, we’ve rounded up four ingredients that, when inserted into your evening’s meal plans, will have you and your sweetie snuggling closer than ever.

COFFEE Follow up your Valentine’s Day dinner and a few glasses of wine with a shot of espresso or a mug of freshly brewed coffee enjoyed in front of the fireplace. Conversations always flow more freely with a piping hot cup of coffee in hand.

MINT Fresh mint freshens your breath and fills the home with its intoxicating aroma. Crush a few mint leaves and add them to homemade hot chocolate or prepare our recipe for mint chocolate pots de crème on page 68.

CHOCOLATE Nothing says romance like the rich flavor of chocolate. Share a homemade chocolate dessert straight from the oven or pair a few pieces of chocolate with fresh brewed coffee. From s’mores to chocolate covered berries, the possibilities are endless with this sweet ingredient.

STRAWBERRIES Sweet, juicy and delicious as an appetizer or dessert, strawberries are just the treat to liven up your Valentine’s Day meal plans. Include strawberries in a baked dessert or dip the berries in melted chocolate and enjoy as a romantic treat.

Food, Naturally

brew kombucha at home Try something new this winter by learning how to brew kombucha tea at home. Also, learn how to make healthy energy bars and check out our tips to achieve your New Year weight loss resolutions.

FOOD, NATURALLY Achieving New Year Health Goals

Achieving New Year Health Goals BY Erin Esser

As we enter this New Year, most people are busy making resolutions. Most commonly, those resolutions are centered on weight loss and eating better. Yet, without a solid weight loss plan, your New Year resolutions will likely go dormant in a few months. Check out these tips to stay motivated and achieve your 2014 health goals.

“There’s no finish line to your health. It’s a lifelong journey, so stick with it and enjoy the process. “

January has arrived and that means you survived the holiday season. For most people, the past few months were a whirlwind of family gatherings, company parties and other festivities, each with a plentiful bounty of food and drink. If your cookie consumption rivaled that of Santa, you likely now have a few extra pounds to shed and are probably feeling kind of blah. If so, check out these tips to lose the holiday weight, exercise more and feel your best for the coming year.

winter by inserting a little creativity into your workout routine. Grab a sled and pull your kids through the snow. If you don’t have kids, put bricks or rocks in a sled instead. If you don’t feel like getting that creative, take a few fitness classes with a local trainer or at a local gym. Record the dates and times of any classes you join in your phone calendar or daily planner to ensure you remain accountable and on track.

Create a Food Plan

While you may know what needs to be done to lose weight, staying motivated is often difficult when trying to shed the pounds alone. Find friends with similar health goals who will lift you up, push you, and hold you accountable for your health. Join a gym together or workout with friends at home or outdoors. Also, go grocery shopping together to encourage healthy, successful food choices. This is also a great time of year to create family health goals. Host a family meeting to brainstorm ideas for making healthier choices and create household health action steps for the coming year. Bring your kids into the kitchen and learn how to prepare healthy meals together. Make fitness fun for everyone in your family by cross country skiing together or by learning how to snowshoe. With your loved ones by your side, you’ll be all the more likely to maintain a healthy lifestyle. There’s no quick fix to achieving your ideal weight; you must eat well and move your body. Additionally, there’s no finish line to your health. It’s a lifelong journey, so stick with it and enjoy the process.

What you eat is a critical key to weight loss. You must follow a healthy food plan to permanently improve your overall health and lose weight. I exercised for almost a year without any weight change, but, when I revamped my meals and meal times, the weight easily dropped off. Now, four years later, I’m 70 pounds lighter and have never felt better. When creating a food plan, remember that diets don’t work. The manner in which you lose weight has to be sustainable or you’ll face a never ending cycle of weight gain and weight loss. A great system I use to help with weight loss and overall health is the Yoli Better Body System. The system incorporates food and education to help people lose weight and develop a healthy lifestyle. If food has you confused, try a system like this to jumpstart your journey toward improved health.

Move Your Body Exercise is the other necessary component to achieving your health goals. Avoid becoming bored with your treadmill this

Exercise with Friends | 17

FOOD, NATURALLY Energy Bar Recipes

New Year Energy Bars

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Stay energized and ready for winter adventures by preparing our healthy and delicious energy bars. With four varieties available including apricot ginger or baked banana, finding a flavor combo you love is easy.

blueberry cacao energy bars PREP: 10 min MAKES: 9 bars

1 cup dates 1/2 cup ground flaxseed 1/4 cup slivered almonds 1/3 cup cacao nibs 1/4 cup sesame seeds

2 tablespoons chia seeds 1/4 cup sunflower seeds 1/2 tablespoon lemon juice 3/4 cup dried blueberries


Pulse the dates in a food processor or blender until reduced to small chunks; set aside.

2. Combine the flaxseed, almonds, cacao nibs, sesame seeds, chia

seeds, sunflower seeds, lemon juice and processed dates in a mixing bowl; mix with your hands until all ingredients are combined into thick clumps.

3. Add the blueberries and gently work in with the other ingredients. 4. Transfer the mixture to a 9x9 pan and press down firmly into

an even layer. Cover with plastic wrap and refrigerate for 2 hours.


Cut into squares and store in an airtight container.

peanut cranberry bars PREP: 10 min MAKES: 9 bars

1/2 cup natural, creamy peanut butter 1/2 cup roasted, unsalted peanuts 1/4 cup sunflower seeds 1/2 cup raisins 1/2 cup dried cranberries 1/4 cup raw honey 1 cup old-fashioned oats

1. Combine all ingredients for the bars in a large mixing bowl. 2. Mix the ingredients with a spoon or your hands until fully combined. 3. Dump the mixture in a 9x9 pan and press down firmly into an even layer. 4. Cover and refrigerate the bars for 2 hours or until hardened. 5. Cut the bars and store in an airtight container.

baked banana bars

ginger mango bars

PREP: 10 min COOK: 25 min

PREP: 10 min

TOTAL: 35 min MAKES: 9 bars

MAKES: 9 bars

2 over-ripe bananas, peeled and mashed 1 teaspoon vanilla extract 2 cups oats 1/2 cup chopped walnuts 1/2 teaspoon cinnamon 1/4 cup raw honey 1/4 cup natural, creamy peanut butter Pinch of salt

1. Preheat oven to 350 degrees.

2. Place all ingredients for the bars in a large mixing bowl and stir until combined. 3. Dump the mixture in a 9x9 baking pan

and press down firmly into an even layer.

4. Bake the bars for 20 to 25 minutes or

until the edges are lightly browned.

5. Cool completely, cut into bars, and store

in an airtight container.

2 cups dried apricots 1 cup cashews 1/2 cup shredded, unsweetened coconut 1/2 teaspoon ground ginger 1/2 tablespoon chia seeds 1 tablespoon flax seeds

1. Place the apricots in a food processor and pulse until reduced to small bits. Transfer to a mixing bowl. 2. Chop the cashews using a food

processor. Transfer to the mixing bowl.

3. Add the remaining ingredients to the

mixing bowl and stir to combine. Continue mixing with your hands until clumps form.

4. Dump the mixture in a 9x9 pan and press down firmly into an even layer.

5. Refrigerate until hardened, cut into bars, and store in an airtight container.

power of fermentation The strange appearance of SCOBY in Kombucha tea often dissuades would-be fans from trying the drink. However, as local brewers explain, the tea’s strange components are nothing more than fermentation in action.

Brewing the ‘Booch WORDS BY Marcella Prokop PHOTOS BY Cory Ann Ellis Whether sipped for its potential health benefits or simply for its funky, fizzy taste, Kombucha is receiving much play in the local foodie scene. Several local brewers offer an inside look at the process of making Kombucha at home and dish on what they find most appealing about this strange brew.

WHEN ARLO TOBIN started drinking Kombucha in 2008, his initial affair with the store-bought version of the beverage was short-lived. “I had just started working at the co-op, and Kombucha was all hyped up then,” Tobin explains. “But soon after I started drinking it, they stopped selling it. There was a lawsuit against GT’s Kombucha, which is what we carry now.” Despite the beverage’s “tart, sour” taste, once he started drinking Kombucha, Tobin wanted regular access to the stuff. So, with no options to purchase the fizzy drink at that time, like any determined foodie, Tobin decided to brew Kombucha at home. “I was getting more into organic foods and making foods at home,” he says. “At the time, I was a vegan and wanted as many nutritional opportunities as I could have for my body.”

FOOD, NATURALLY Brewing the ‘Booch

With its origins in ancient Asia, the tea-based drink was traditionally brewed as a remedy for ailments like hemorrhoids and rheumatism, according to an article published in the Journal of Food Protection. C.J. Greenwalt, a researcher in the Department of Food Science at Cornell University, says that Kombucha likely made its way to Russia, then Europe, and on to North America. When Tobin started drinking Kombucha in 2008, the mysterious elixir was experiencing a major resurgence. As such, starting a brew was simply a matter of finding the needed materials. The first, a glass vessel large enough to hold at least 1 gallon of sweet tea with no metal components, was the most challenging material to find. “Brew masters say that the acid in Kombucha will corrode metal, so you’ll get metallic compounds in the Kombucha, which you don’t want, because they can kill your culture,” explains Tobin. “It was pretty hard to find large glass containers, but I ended up stealing one from my mom.” Tobin laughs as he explains that his mother, who sells antiques, wanted her container back until she learned that he was brewing Kombucha in it. Kombucha begins as a basic tea and, much like wine made from the juice of grapes, the base liquid requires an aid to become Kombucha. That aid is a SCOBY, or a symbiotic culture of bacteria and yeast. In their early stages, these cultures are nothing more than slimy disks of bacteria and yeast. As the cultures grow, feeding off caffeine and

sugar in the tea, they resemble jellyfish, growing ‘beards’ (the scientific term is pellicule) and offspring. Many people are dissuaded from sampling the beverage because the SCOBY looks unappetizing. But, like wine, or beer, or bread—the list goes on and on—the magic (and mystery) of Kombucha is nothing more than fermentation, a preservation process that humans have used since Neolithic times, even though they haven’t always understood it. This misunderstanding, Tobin says, is what resulted in the 2008 Kombucha ban. “Basically, what happens when you make Kombucha is you’re fermenting tea, and there’s residual alcohol at the end. The lawsuit came about because people didn’t know how to control the alcohol content,” explains Tobin. “Apparently, some of the batches had more than five percent alcohol, which is more than some beers.” Because officials in regulatory agencies like the Alcohol and Tobacco Tax and Trade Bureau didn’t know much about the ‘booch in 2008, from 2008 to 2010, many small brewers shut down production entirely. So, to understand Kombucha and the regulatory action on it, one must first understand fermentation, the process by which an organism (such as bacteria or yeast) converts a carbohydrate (sugar or starch) into an alcohol, a gas, or an acid. As the organism feeds on the carbohydrate, it releases one or more of these substances, which induces a different chemical reaction. For example, when bakers add yeast to | 25

FOOD, NATURALLY Brewing the ‘Booch

warm water, let the yeast wake up, and then add sugar, they initiate the fermentation process. As the bread rises, the sugar is consumed and, as this process continues, the original ingredients become something else—a lovely loaf of bread. Although the process and ingredients differ in the baking of bread and the brewing of Kombucha, fermentation plays a key role in each and is what gives Kombucha its trademark fizzy, funky taste. This reaction also adds the acidic bite that some Kombucha proponents say aids in digestion. Angela Johnson, who first tried Kombucha in 2004, says the drink, with its many flavor options and little to no sugar, is extremely appealing and invigorating. “That first time, I felt a calm but energizing effect, like it was stabilizing in my body,” Johnson says of her first store-bought Kombucha. Today, she brews up to three gallons at a time for her family. She also led a Kombucha brewing demonstration in Sioux Falls. For those like Johnson who appreciate Kombucha’s flavor and energizing effect, personal experience is enough to warrant the homebrew operation that Tobin refers to as a “mad scientist setup.” There’s little evidence that suggests Kombucha is anything but an intriguing drink, but, in addition to the probiotics offered by the live culture, according to a Mayo Clinic consumer news brief, the drink boasts B vitamins and other chemical compounds. A July 2013 article in the Journal of Science

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of Food and Agriculture also notes that the drink might be good for the liver. While some of these benefits sound great, over the years, Kombucha has been touted as everything from a cure for cancer to its cause, a liver tonic, a weight-loss aid, and a simple alternative to soda. So, does this lovechild of bacteria, yeast and sugar fulfill any one of these roles and just how nutritious is it, really? Karen Ansel, a registered dietician and spokesperson for the Academy of Nutrition and Dietetics, says the potential benefits of Kombucha may be outweighed by possible downfalls. “People often drink Kombucha for its live bacteria, but you can just as easily get live bacteria from kefir or yogurt without the potential health risks,” says Ansel. “There’s no real evidence that Kombucha can improve your health, but there are some concerns that unpasteurized Kombucha could be a health hazard, especially for people with weakened immune systems.” A December 1995 Centers for Disease Control report about two women in Iowa who became sick after drinking Kombucha suggests that ill individuals should not drink Kombucha, but “drinking this tea in quantities typically consumed, approximately 4 ounces daily, may not cause adverse effects in healthy persons.” Like many natural products today, Kombucha isn’t well known or understood. “People in the health foods community know what it is,” Johnson says. “But the general population? Probably not.”

FOOD, NATURALLY Brewing the ‘Booch

Several studies have been conducted in the last few years to better understand the brew. One study looks at Kombucha as a potential aid in weight-gaining for individuals with diabetes mellitus, a condition that often causes people to lose weight. Another set of research examines how the product helps wounds heal. Regardless of what these studies find, many Kombucha fans don’t care about the purported health properties or the hype around the drink. They just like the flavor. When MaryAnn Buche learned about Kombucha from a friend in 2009, she decided to sample it. “I heard it was supposed to help you lose weight and I still had some baby weight I wanted to get rid of,” Buche says. The drink wasn’t available in Mitchell, where

she lived at the time, so she began brewing her own, also adding ginger or flavored tea after the drink had fermented. Although her interest in the brew was short-lived because of the drink’s taste, Buche says, at one point, she was brewing three to four gallons at a time. Not for its health properties, but simply because her husband became a fan of the drink. “I made some and it was in the fridge one night when he came home from work,” she says. “He poured himself a glass and liked it.” Much like other foods and drinks in today’s society, Kombucha has fierce proponents and opponents and much hype surrounds the beverage. Yet, whether consumed for health or plain old pleasure, this strange brew offers interesting insight on the often misunderstood power of fermentation.

Curried Winter Squash Bisque Recipe by Chef Lori Warren-Blechinger 2 tablespoons olive oil 1 medium organic yellow onion, diced 1 teaspoon garlic, minced 1 15 oz. can Farmer’s Market brand organic pureed sweet potato 1 15 oz. can Farmer’s Market brand organic pureed pumpkin 1 15 oz. can Farmer’s Market brand organic pureed butternut squash

1 14 oz. can coconut milk 1/2 cup mango chutney 1/2 cup Seeds of Change Tikka Masala sauce 1 tablespoon curry powder 2 tablespoons Ginger People ginger sweet chili sauce 16 oz. organic chicken broth 1 10 oz. bag frozen butternut squash cubes 1 tablespoon Better than Bouillon chicken base Salt and pepper to taste

Heat oil in a large stock pot. Add onions and sauté until translucent and soft. Add garlic and sauté for 3 minutes until fragrant. Add pureed sweet potatoes, pumpkin and squash, coconut milk, chutney, Tikka Masala, curry, chili sauce, broth, and frozen squash. Stir well and cook over medium heat until cooked through. When hot, swirl in the chicken base with a whisk and stir until well combined. Season with salt and pepper to taste and serve. Serves 6-8.



IS H ED 19 73

2504 S Duluth Ave (605) 339-9506 Sioux Falls, SD 57105

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Dining Out

valentine’s day ideas Surprise your sweetheart with a Valentine’s Day stay in a local bed and breakfast. If you can’t get away for the holiday, order your loved one a gift box of treats from a local shop such as Choco Latte in Brookings. Owner Donna Behrend dishes on what makes her treats such a sweet choice.

a relaxed getaway South Dakota’s bed and breakfasts offer more than a place to rest your head. They provide a relaxed and memorable experience and, of course, a homemade breakfast. Each regional bed and breakfast features its own theme accompanied by original decor.

Booking a B&B Q&A’s BY Shayla Ebsen

PHOTOS BY Cory Ann Ellis

Looking for something different to do this Valentine’s Day or winter? Plan a romantic evening in Sioux Falls or one of the surrounding communities and then book a stay at a local bed and breakfast. We explored three of the region’s most popular bed and breakfasts and compiled the following Q&A’s to help with your getaway planning process.

DINING OUT Booking a B&B

Steever House - Lennox Q&A with Owner John Steever

The Steever House Bed and Breakfast, a 1910 Queen Anne Victorian house near Lennox, sees guests from every corner of the world. Owner John Steever gave us an inside look at the bed and breakfast’s four guest rooms, including the upstairs grand suite that features a whirlpool tub and other impressive amenities. Can you describe the guest rooms at the Steever House?

We have four guest rooms decorated in a combo of Queen Anne and modern touches. Three of the rooms have queen size beds and each room has a private bath. There is an attic suite that has a king-sized bed, fireplace, and a double whirlpool tub. All of our rooms have a TV/DVD, heat, and air conditioning. We include a full, hot breakfast each morning served at a mutually agreeable time. What does your daily breakfast include?

Our breakfast is what I call a full, hot breakfast. The breakfast always includes coffee, tea, juice and fresh fruit as well as some type of baked good. It also includes a main dish such as an egg bake, a soufflé, bacon and pancakes or sausage and French toast. I don’t like to repeat breakfasts each day and instead try to mix up the menus. When planning our breakfasts, we always take into consideration any dietary restrictions and also the meal preferences of our guests. Basically, we try to prepare a larger breakfast that you probably wouldn’t make for yourself at home.

How can guests make the most of their time at a bed and breakfast? I always encourage guests to check in as early as possible so they can linger and enjoy the full experience of the bed and breakfast. After you’ve checked in, make yourself at home, relax, and enjoy whatever the bed and breakfast has to offer. In our

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case, we feature a nice yard in the summer and cozy places to sit, both indoors and outdoors, where you can converse or enjoy a good book. Run into Sioux Falls, do your shopping, enjoy one of many wonderful restaurants, make your way back out here, and relax for a good night’s sleep. Get up and enjoy a leisurely breakfast before departing. Why should someone stay at the Steever House?

We offer a casual, quiet and relaxing country setting in a 1910 Queen Anne Victorian style home. We are also close enough to Sioux Falls for those guests who want to drive into town for the afternoon or evening. We try to provide a setting where guests can feel comfortable and at home. How long have you owned the Steever House Bed and Breakfast?

We purchased the house in May of 1994. It was moved from the Gayville, SD area and was originally a farm house but, as you can see, it’s not your typical farm house on the prairie. My wife Sara gets credit for wanting to start the bed and breakfast and for seeing that there was a need for a bed and breakfast in this area. It has turned out to be a fun lifestyle. We enjoy our guests and we enjoy sharing the house with them. The Steever House is located at 46850 276th St outside Lennox. (605) 647-5055.

DINING OUT Booking a B&B

Rose Stone Inn - Dell Rapids Q&A with Owner Sharon Skinner

The Rose Stone Inn is conveniently located in downtown Dell Rapids and has long been a mainstay in the historic community. Owner Sharon Skinner recently sat down with us to dish on the bed and breakfast ‘s history. She also explains what has kept the Rose Stone Inn going strong all these years.

Can you tell us a little about the history of the Rose Stone Inn and the story behind the bed and breakfast’s name? It was built in 1908 for traveling salesmen arriving on the railroad and was originally a hotel. It was built with quartzite, called ‘rose stone’ by local Native Americans, and that’s where the bed and breakfast’s name originates. Quartzite is actually still quarried on the edge of town so that remaining link between the two is kind of neat. Will you describe some of the amenities that you offer?

We offer a full, hot breakfast each morning and can accommodate for special dietary needs. Our rooms feature private bathrooms, fine linens, and free wireless internet connections. Our guest parlor has a fireplace, television and game table. Can you describe a few of the bed and breakfast’s more popular guest rooms?

Each of our rooms carries a different theme, but they are all designed for comfort and bring an at-home feeling. The Violet Room, for example, has stenciled walls and accents of violets along with a large claw foot tub. The Garden Room offers a great view of our English-style garden in summer and features warm and inviting decor. What is the best part about owning a bed and breakfast? Well, after owning Rose Stone Inn for so many years and seeing guests return year after year, I’ve come to view many of them

as friends, not just as guests. It’s really rewarding to know that guests enjoy the environment we provide here enough to return again and again. I also enjoy meeting people from so many different places. I’ve been able to hear some really great stories. Why is your bed and breakfast a great place to spend Valentine’s Day? We strive to provide an intimate and romantic setting and that perfectly complements the mood of Valentine’s Day. Guests feel at home here but they are also provided with the privacy they desire. In addition to a homemade breakfast, I can prepare specialty dinners as long as guests give me advance notice. The Rose Stone Inn is also a great place to stay because it’s located in the heart of Dell Rapids with great entertainment options just down the street. We are also close enough to Sioux Falls for those guests who want to take a quick evening trip into the city.

What tips do you have for someone planning a stay in a bed and breakfast for the first time?

A bed and breakfast offers an experience completely different from your average hotel so you need to be prepared for that. Come with an open mind and let yourself get into the mood of your surroundings. If you feel like socializing with other guests, you have that opportunity, but we also respect the wishes of those guests who want to have a more solitary experience. Rose Stone Inn is located at 504 East 4th Street in Dell Rapids. (605) 428-3698. | 35

DINING OUT Booking a B&B

The Victorian - Sioux Falls Q&A with Owner Nicole Ratzlaff-Kolb

Situated near downtown Sioux Falls and listed on the Historic Register, The Victorian offers a setting of romantic elegance. Owner Nicole Ratzlaff-Kolb gave us the grand tour, complete with a peek inside the bed and breakfast’s recently renovated guest rooms and kitchen.

What do you enjoy the most about owning The Victorian and running a bed and breakfast? There are so many things that I love about owning a bed and breakfast but my most favorite part is meeting guests from so many different places. If you think about it, I’m inviting these guests into my home and I love doing what I can to make them feel comfortable and to provide the best stay possible.

Will you describe the ambiance that you strive to provide at your bed and breakfast?

My goal is to provide an intimate and cozy setting where guests feel at ease throughout their entire stay. I also want to maintain the historic integrity of the property and feel that this is achieved through the lavish decor. What are some of the amenities that you provide?

Of course, the trademark amenity of staying in a bed and breakfast is the homemade breakfast you’re going to receive each morning. Our three deluxe suites feature queen beds and each comes with a private bath. We have a cozy sitting room that also features a fireplace and, in warmer weather, the deck is a great place to relax and watch the sunset. How many guest rooms does The Victorian have and will you describe them?

Again, The Victorian has three deluxe guest suites; Gwendolyn June Chambers, Jodi Marie Chambers and Julie Anne Chambers. Each suite features a unique

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theme and all are decorated in great detail. For example, the Julie Anne Chambers is painted bright red and features vibrant decor. In addition to the private baths and queen beds, most rooms have a small refrigerator and a television as well as coffee and tea service and other little extra services.

Why is your bed and breakfast a great place for a romantic getaway or to spend Valentine’s Day?

If you plan to visit Sioux Falls to catch a play or go out for a romantic dinner downtown, we are conveniently located near some of the city’s best restaurants and entertainment venues. Also, The Victorian offers something different that you may not have experienced and that is what romantic getaways are all about. Of course, having a homemade breakfast prepared for you is pretty great as well. How is a bed and breakfast different from staying in a hotel?

I think bed and breakfasts offer a much more personal experience than a standard hotel. Basically, you’re being invited into someone else’s home, so there is just an instant cozy and comforting feeling that comes with a bed and breakfast. Many bed and breakfasts are more affordable than hotels as well, which is definitely a good perk. The Victorian is located at 117 N Duluth Avenue in Sioux Falls. (605) 310-7482.


he sweet side WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis

SHARING THE TRADITION of handmade candy and connecting with others over a cup of coffee are the driving forces behind Choco Latte, a specialty coffee and candy shop in Brookings. Owner Donna Behrend opened the shop’s doors three years ago and she says the blend of making treats, brewing drinks and socializing with her customers is a dream opportunity. “This place makes me happy and the fact that I get to make candy for a living makes me giggle,” she says. “Each day, I do my best to make people satisfied and caffeinated. Sometimes I can’t make them happy, but at least I can make them caffeinated. I really do love this position of owning a local coffee and candy shop and I take a lot of pride in that title.” After becoming burnt out on her career of managing corporate coffee shops, Behrend says she began looking for something else. A family friend suggested that she open a coffee shop in Brookings and, while, at first, she laughed at the idea, Behrend opened Choco Latte’s doors exactly six months after that initial suggestion. The whirlwind opening process was stressful and didn’t leave much room for error but Behrend says she was

DINING OUT The Sweet Side

lucky to receive a lot of help from family. Her husband, a contractor, planned the shop’s layout while her father-in-law laid the brickwork. The color scheme, which Behrend says she wanted to resemble a warm cup of coffee, was designed by a family friend. Photos were added from her brother-in-law, and Behrend says, when possible, she sourced help from local Brookings companies. In the midst of planning the shop’s layout, she faced the challenge of selecting just the right brand of coffee. “I sampled coffee for two months straight trying to find the perfect product,” she explains. “Then, when we went to buy the machines for the shop, they gave me a cup of Lavazza coffee and I knew that was the one. Three years later, we’re still serving that coffee because I fell in love with it.” After finding the perfect coffee to bring into the shop, Behrend began perfecting the drink menu. “We have lattes, mochas, white mochas, and other great coffee drinks, but the absolute favorite among our customers is the caramel sauce latte, which is exclusive to Choco Latte,” she says. “That drink is filled with a creamy, decadent caramel sauce and is topped with whipped cream and a caramel drizzle.” Yet, despite the shop’s quality beverages, Behrend knew that most coffee shops can’t keep their doors open on selling coffee alone. So, she began brainstorming ideas of how to expand. “I grew up making candy with my mom and made treats for my friends each Christmas, so my husband suggested that I incorporate candy into the shop. I was initially hesitant because I thought it was going to be a lot of work, and it

is a lot of work, but it’s the perfect combo,” says Behrend. Now, three years into the operation, Choco Latte’s candy counter is filled with an array of treats including 14 varieties of fudge, caramels, and hard candies, and it’s all made in-store. “I’ve developed some of the shop’s recipes along the way but many of them are family recipes,” she says. “I love the memories that the candy making process evokes. When I’m making treats in the shop, I often think about my mom making glass candy when I was little and how it smelled, and I think about wrapping caramels with my grandmother.” She wants to share those memories with her customers and hopes others see the shop’s candy as more than just a sweet treat. “I truly believe that candy making is a lost art form. Hardly anyone makes candy anymore and I’m so privileged and lucky that my mom made wonderful candies while I was growing up and that I can continue the tradition and share the deliciousness with others,” she explains. Behrend says, without question, the shop’s most popular treat is the seasonal toffee, which returns to the candy case each autumn. Making the toffee is a slow process that requires much attention to detail. First, Behrend heats a mixture of sugar, water and vanilla to exactly 300 degrees to achieve a rich, caramel toffee flavor. Heat the mixture to only 295 degrees and it sticks to your teeth. Exceed 300 degrees and it tastes burnt. She then quickly pours the mixture on a silpat liner and lets it cool. Meanwhile, she melts dark chocolate to pour on top. The toffee gets a final layer of toasted pecans before making its debut in the storefront. And all of | 41

DINING OUT The Sweet Side

this work results in only one pound of toffee per batch, meaning Behrend spends much of her time at the stovetop. Despite spending so many hours in the shop’s kitchen, Behrend still enjoys treating herself to a cup of coffee and a few pieces of candy. “My favorite treat from Choco Latte is the campfire cake and, when I’m not working, I regularly stop in just so I can get one,” she says. The campfire cake, another customer favorite, is Behrend’s play on traditional s’mores and allows Choco Latte’s customers to enjoy the flavor of s’mores in any season. The treat includes homemade marshmallows that are placed onto graham crackers and dipped in chocolate. While Behrend says she loves her life of brewing coffee and making candy, she admits that running a small business has its challenges. “When we first opened our doors, I thought people were just going to come in, but they didn’t. Even a couple months into the operation, it was difficult, and that caused me to start second guessing the idea,” she explains. “But,

I knew with all my heart that this is what I wanted to do and what I wanted to be.” In time, the business generated a customer base and Behrend says some of her most loyal customers now visit more than once each day. “I want this to be a place where people feel comfortable and where customers can have a really good experience. I also want my team to be happy,” she says. “Everyone’s daily life is so busy and I want this to be the place where people can stop, take a deep breath, and enjoy a good cup of coffee with a delicious treat.” While friends have urged Behrend to franchise the business or even open another shop across town, she says she’s happy with the one store. After all, there’s only one of her and she wants to be at the shop with her customers as often as possible. “My goal is to continue running a great coffee shop and to continue providing great handmade candies,” she says. “I’m in this business for the long haul and I want Choco Latte to be a staple in the Brookings community.”

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Food Heritage

valentine’s day traditions Make Valentine’s Day a family affair this year by preparing delicious homemade treats like strawberry hand pies with your kids. Also, get a sneak peek inside the kitchen of Sioux Falls home cook and food enthusiast Nick Poppens as he prepares homemade ricotta and vegetable crostini.

FOOD HERITAGE Making Valentine’s Day Treats

Making Valentine’s Day Treats Valentine’s Day has long been a holiday for giving flowers, jewelry and other romantic gestures. This year, make it a day to celebrate something more - an occasion for family. Surprise your kids with homemade treats on Valentine’s morning to take to school or spend the afternoon baking the treats together. The memories you make will last long after the Valentine’s flowers wilt. Browse the recipes on the following pages to gather ideas for baking Valentine’s Day treats with your kids.

Flowers and jewelry for Valentine’s Day are nice and all, but happy memories are much better in the long run. Start a new tradition of celebrating family on February 14 this year by planning fun activities with your kids and other loved ones. From making adorable treats for school parties to planning a neighborhood heart party, check out the tips below and start planning for the upcoming day of love.

Make Treats for School This year, take a turn from the packaged candy hearts and candy bars and, instead, prepare homemade treats for your child’s Valentine’s Day party at school. Goodies such as mini cupcakes are a cinch to make and are easy to dress up with homemade heart arrows. Cake pops are a little more involved to make but they’re oh so fun for kids, especially when the cake pops are heart-shaped. Package handheld treats such as cake pops or strawberry hand pies in clear envelopes. Attach a sticky label to each and imprint the labels with a festive message.

Spend Time with Family Start a new Valentine’s Day tradition by making the holiday an occasion to celebrate family. Spend the afternoon or evening of Valentine’s Day enjoying winter-inspired activities with your kids and then return home to prepare and enjoy homemade hot cocoa and mock-mallows. Winter is the perfect season to be silly outdoors with your kids by assembling

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snowmen, building snow forts or having a snowball war. Freeze a batch of mockmallows (page 46) before you embark on the day’s adventures and warm up your hands and cheeks with homemade hot chocolate (page 46) after you return home.

Host a Heart Party Choose a weekend near Valentine’s Day and host a heart party for the children in your neighborhood and their parents. Strawberry hand pies (page 49) are the perfect treats to bake with others. Create an assembly line of tasks such as rolling out the dough, cutting out the heart shapes and spooning in the filling, and allow the kids to rotate through the tasks with each hand pie that’s assembled. Your kitchen floors and countertops will be covered in flour and sugar by the afternoon’s end, but the laughter, smiles and sense of connection with your neighbors will be well worth the mess.

Be Stress-Free Baking treats with your kids or planning a neighborhood party doesn’t have to cause stress. Be stress-free by celebrating the lighthearted mood of the day and by allowing yourself to think like a kid again. Embrace the innocence of a snowball fight and resist the urge to immediately sweep away spilled flour or sugar while baking treats. Messes can be cleaned and work can always be finished later, but this holiday only happens one day each year, so make the most of it.

cupid’s arrow cupcakes PREP: 20 min COOK: 15 min TOTAL: 35 min MAKES: 48

whipped frosting cupcakes

1 cup whipping cream 1 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons strawberry puree


Preheat oven to 325 degrees. Line a mini muffin tin with muffin liners; set aside.

2. Place the flour, baking soda, baking powder, cocoa, salt and sugar in the bowl of a stand mixer. Mix on low to combine. Add the butter, eggs and vanilla and continue mixing until combined. Add the milk and continue mixing until combined. Slowly add the water, increase mixer speed to medium, and mix until the batter is smooth.

3. Divide the batter between the muffin liners, filling each 1/2 full, and bake for 15-20 minutes or until the muffin centers are spongy. Cool completely.

4. To make the frosting, beat the whipping cream using an electric mixer until foamy. Add the vanilla and sugar and continue beating on medium speed until stiff peaks form. Reduce mixer speed to low, add the strawberry puree, and mix until combined. 5. 6.

Pipe the frosting on the cooled cupcakes.

To make the heart arrows: Before frosting the cupcakes, insert a lollipop stick through the center of each cupcake and liner. Cut out two sizes of paper hearts and tape the small hearts to one end of the sticks and the larger hearts to the other end.

2 cups flour 1 teaspoon baking soda 2 teaspoons baking powder 1/2 cup cocoa powder 1/4 teaspoon salt 1 1/2 cups sugar 1/2 cup unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract 1 cup milk 1/2 cup boiling water

hot cocoa and mock-mallows PREP: 15 min COOK: 10 min TOTAL: 25 min SERVES: 4


1 cup whipping cream 1 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons strawberry puree

hot cocoa

4 1/2 cups milk 1/8 teaspoon salt 1/2 cup sugar 1/3 cup cocoa powder 1 teaspoon vanilla extract

1. Beat the whipping cream until foamy using an electric mixer. Add the vanilla and sugar and continue beating on medium until stiff peaks form. Reduce speed to low, add the strawberry puree, and mix until blended.

2. Cover the bottom of a 9x13 pan with parchment paper. Dump the whipped cream mixture on top of the parchment paper and smooth the top. Freeze for 4 hours or until hardened.

3. When the mock-mallows are frozen, place all ingredients for the hot cocoa in a large saucepan and whisk to combine. Heat on medium until the mixture is hot.

4. Divide the hot cocoa between mugs. Remove the mockmallow pan from the freezer. Dip a small cookie cutter of your desired shape in hot water and use it to cut out the mockmallows; add to the hot cocoa and serve immediately.

heart-shaped cake pops PREP: 40 min COOK: 30 min

TOTAL: 1 hr 10 min MAKES: 24 Ingredients for cupcakes on page 45, omitting the frosting ingredients 8 ounces cream cheese, softened 4 tablespoons butter, softened 2 cups powdered sugar 2 tablespoons cream Lollipop sticks 12 ounces white baking chocolate 12 ounces dark baking chocolate Colored sugar crystals

1. Preheat oven to 350 degrees. Follow step 2 on page 45 to prepare the cake batter. Pour the batter in a greased 9x13 pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. 2. Cool the cake completely. Crumble

the cooled cake in a large mixing bowl.

3. Whip the cream cheese, butter,

powdered sugar and cream using an electric mixer. Add to the mixing bowl with the cake and knead with your hands until well blended and lumpy. Refrigerate until firm.

4. Press the cake mixture into a 1/2inch thick rectangle on the countertop. Stamp out heart shapes using a small cookie cutter. Insert lollipop sticks into each heart, arrange the cake pops on a parchment-lined baking sheet and freeze. 5. Melt the chocolates in separate

bowls. Dip each frozen cake pop in the desired flavor of chocolate and sprinkle each with colored sugar. Place the pops on the baking sheet to harden. Serve immediately or freeze.

FOOD HERITAGE Making Valentine’s Day Treats

strawberry hand pies PREP: 30 min COOK: 30 min TOTAL: 1 hr MAKES: 8


3 cups flour 1 teaspoon salt 2 tablespoons sugar 12 tablespoons unsalted butter, cold 5 tablespoons water, cold 1 tablespoon white vinegar 1 large egg


2 cups strawberries, hulled and diced 3 tablespoons sugar 1 tablespoon cornstarch

1. Place the flour, salt and sugar in a large mixing bowl; stir. Cube the butter and add to the mixing bowl. Cut with a pastry cutter until the mixture resembles coarse crumbs. 2. Whisk the water, vinegar and egg in a small

bowl. Add to the flour mixture and toss. Continue kneading the mixture with your hands and form into a ball.

3. Cover the dough with plastic wrap and refrigerate for 30 minutes.

4. Meanwhile, combine the strawberries, sugar and cornstarch in a mixing bowl; stir and set aside. 5. Divide the dough in half. Roll out the first half into a long rectangle and stamp out the dough with a large heart cookie cutter. Gather up any remaining dough, re-roll and stamp out with the cookie cutter. Repeat the process with the second dough half.

6. Place a small spoonful of the filling in the center of half of the heart dough pieces. Place the other half of the dough hearts on top of the bottom halves and crimp the edges with a fork to seal. 7. Cut slits in the top of each hand pie. If desired, place heart shaped pieces of strawberries on top.

8. Whisk 1 egg with 1 tablespoon water to create an egg wash. Brush the egg wash over each hand pie. If desired, sprinkle each with sugar.

9. Bake the hand pies for 30 minutes or until lightly browned. | 49

Cooking at Home with Nick Poppens WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis

NICK POPPENS still remembers the first meal he ever prepared - it was in middle school and the dish was pasta with a sour cream sauce. “Yeah, sour cream pasta sauce. It sounds weird, but it actually wasn’t that bad,” he laughs as he details the recipe that came from Usbourne Cooking for Beginners, a cookbook he still owns today. The book was a gift from his parents and is what sparked his interest in home cooking and in preparing meals for others. “I actually used to cook romantic candlelit dinners for my parents,” he says. “That sour cream pasta recipe was just one of several meals that I made for them in my younger years.”

a love for food Nick Poppens has been cooking for others since early middle school. With no formal training, he’s figured out the art of cooking through trial and error. His latest experiment in the kitchen is making homemade ricotta to use on fresh vegetable crostini.


Then, at age 13, Nick met Ronna, a girl he would date and eventually marry, and his culinary focus suddenly shifted from preparing meals for his parents to planning candlelit dinners for her. “In our early days, I would plan dinners for her at my parents’ house,” he says. “In high school, we started eating out a lot. Then, when we switched to college mode, we didn’t have any money, so I’d dream up dishes with cheap ingredients like doctored up ramen noodles. You can actually make ramen pretty good with green onions and veggies and other ingredients.” Now, as adults settling into their careers, Nick and Ronna have moved beyond ramen into more palatable territory. And Nick is still the one preparing each evening’s meal. “I’d say I’ve prepared about 99 percent of the household meals. I think Ronna is now up to seven meals that she’s made for me in our entire marriage and a couple of the meals have been really bad,” he laughs as he recalls a few times when he had to step in and rescue her from cooking attempts gone bad. Ronna, agreeing, says there’s a reason why Nick has taken over the cooking tasks and admits she likely won’t make it to preparing 10 meals. “Cooking stresses me out and makes me so crabby,” she explains. “Also, I’m terrible at following directions and I tend to have blond moments when I make food.” Yet, Ronna isn’t completely out of the kitchen and handles most of the household baking. Her specialty is pie-making, a family tradition that she’s happy to continue. Although, she admits that those “blond moments” also occur with baking and recounts the time when she accidentally used coffee grounds in a pastry icing instead of instant dissolvable coffee.

“So, I put the grounds in the icing and I thought, ‘why in the heck is this not dissolving’ because there were all these grains in it,” she says. “I just kept mixing and thought it was supposed to be like that and went ahead and spread it on the pastry. Then, at breakfast, everyone was chewing on coffee grains. Things like that tend to happen.” The trade off - apart from baking, Nick cooks the meals and Ronna cleans them up. Their story is similar to many other households where one spouse becomes the cook while the other gratefully bows out of the culinary duties, either out of necessity or preference. “For half of the people in the world, cooking is fun, for the other half, it’s stressful,” Nick says. He encourages anyone who wants to give cooking a try to start by making food you like and to begin with the basics. “You’re more likely to enjoy cooking if you start by making recipes you know you’ll like,” he explains. “It’s easy to cook for Ronna because we have similar tastes. Also, start with something easy, it’s not hard to make pasta and, for the guys out there, I think almost every guy can grill.” Having developed into more of an experimenter than a recipe follower, Nick says his meal ideas come mostly from trying new things at restaurants and from watching his favorite television programs. “I watch food programs all the time, even while I’m cooking,” he explains. “I’ll see something that looks good on TV or at a restaurant, and then I’ll experiment at home and try to recreate it. I don’t usually follow recipes - I just like to experiment.” Of course, experimenting with one’s food carries the risk of things not always turning out quite as hoped, a lesson Nick says he’s learned | 53


the hard way a time or two. “I have absolutely no culinary training, so one challenge has just been figuring things out in the kitchen,” he explains. “It has just been trial by error. I’ll try something and, if it doesn’t work out, I’ll just figure out what went wrong and try again. Without training, how else are you supposed to learn how to cook? I guess many things in life are like that - even marriage - you jump in and figure it out as you go.” Of the meals that have turned out well, Nick says he’s generated a few favorites. The first, filet mignon seared on the grill and topped with melted truffle butter, is deadly, but oh so good. He follows a similar technique when grilling salmon - getting a good crust on the outside before topping the fish with butter. Yet, neither of those dishes compares to his passion for pasta. “Pasta is my ultimate favorite, especially Cajun chicken linguini and also this salmon pasta that I make,” he says. “Well, apart from pasta, anything fattening is my favorite, I suppose.” Hands down, Ronna says her favorite of Nick’s creations is seafood stew. It’s a meal he concocted in the early days of their marriage. “We were living in an apartment at the time and didn’t have a ton of money. So, I just threw the stew together with canned potatoes, tilapia, and a few other things,” says Nick. “Surprisingly, it was actually really good.” The recipe has evolved since then and now includes shrimp, scallops, white wine, and other ingredients Nick adds on a whim. “He’ll make a big vat of it and I’ll have it for lunch, dinner and even for snacks,” Ronna says. “One reason I think it’s my favorite is because it reminds me of when we were first married.” Nick’s latest experimentation in the kitchen is cheese making. Rather than buying ricotta

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at the grocery store, he now makes it fresh at home. First, he heats a gallon of milk in a large pot on the stovetop. After the milk is hot, he adds citric acid to make it curdle and waits until the whey separates from the curds. He then drains the curds in cheesecloth which he cleverly ties to their microwave handle above the stock pot. The drained curds are then lightly salted and become homemade ricotta. The ricotta stays fresh in the fridge for about two weeks, but Nick says, in their house, it’s gone long before that two week marker. His current favorite way to use up the ricotta is on crostini. Rub a halved garlic clove on baguette slices, toast in the oven, and top the toasted bread first with ricotta and, last, with a variety of fresh toppings. “My favorite toppings are fresh basil, olive oil and salt,” he says. “I’ve found that simple toppings are the best, such as sweet yellow tomatoes or onion or radish. A lemon zest topping with a little lemon juice is also good.” As is the case with every meal he prepares, Nick plates the crostini in an attractive arrangement and snaps a photo with his phone before releasing the food for eating. In true foodie fashion, he then shares the photos via social media. In his case, the sharing is on Instagram as #chefnick. Whether preparing an extravagant meal or a simple appetizer, Nick uses cooking as a way to de-stress after work or to relax on his days off. “I like coming home from work and just zoning out and getting into cooking mode. I think cooking is fun, so it’s what I enjoy doing after work,” he explains. “Cooking is stressful for some people, but not for me. I like food, so a main reason I enjoy cooking is so I can make food.”



Locally Grown

growing winter greens Keep the green stuff growing this winter by learning how to grow sprouts at home. A blend of sprout seeds, including radish and alfalfa, adds fun flavor and delicious crunch to soups, salads and sandwiches.

LOCALLY GROWN Seeking Winter Adventures

Seeking Winter Adventures The crunch of snow underfoot, air blowing through the trees above and the flitter of birds that are brave enough to weather the season’s cold - these are the sounds of winter in South Dakota. Embrace the sights and sounds of this dormant season by seeking and finding outdoor adventures. From cross country skiing to ice skating, opportunities for fun abound. While, at first glance, South Dakota’s frozen landscape may seem barren and hostile, a closer look shows abundant opportunities for exploration. So, grab your snow stuff and prepare to spend more time outdoors this season.

Few plants may be growing in South Dakota this time of year, but the state’s frozen and snowy landscape still offers much beauty to explore. Cornfields and state park trails become ideal outlets for cross country skiing adventures while frozen ponds and rivers beg to be transformed into ice skating rinks. Whether you’ll be embarking on solitary winter outings or plan to bundle up the entire family for snowy outdoor fun, check out these tips for embracing the season’s many opportunities for adventure before the snow disappears.

Explore State Parks Want to get away from the crowds at the ski slopes and in-town sledding hills? Load up the car with your sleds or snowshoes and head to the nearest state park. Newton Hills State Park and other regional state parks are all but abandoned this time of year, ensuring you’ll have plenty of room to roam. Crisp winter mornings and early evenings are prime times to explore the scenery and spot wildlife along state park trails.

Go to The Outdoor Campus The Outdoor Campus, conveniently located in Sioux Falls, features many opportunities to create winter adventures

58 |

with your family. Visit The Outdoor Campus during one of their skiing classes this winter and ski with other visitors through the campus grounds. The Outdoor Campus also offers seasonal ice fishing classes that are fun for young and old alike.

Create an Ice Skating Rink Utilize your favorite summer fishing spots in a new way this winter by transforming them into natural ice skating rinks. When the ice is thick and solidly frozen, host an evening ice skating party complete with a shoreside winter bonfire for warmth.

Bring Snacks Prepare for your winter adventures by making homemade snacks in advance of your outings. Fresh muffins sure taste delicious while ice fishing or ice skating and homemade energy bars offer the fuel you need during cross country skiing adventures. Fill your backpack with a variety of snacks and accompany those snacks with a thermos of homemade hot chocolate. A steaming mug of hot cocoa in hand offers a comforting and memorable ending to days of snowy outdoor fun.

blackberry muffins ingredients


2 cups oat flour 1/2 cup oat bran 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter, softened

1. Preheat oven to 350 degrees. 2. Combine flour, oat bran, baking powder, cinnamon and salt in a mixing bowl. Set aside. 3. Using an electric mixer, beat the butter and honey until smooth. Add the eggs, one at a time. Add the yogurt, lemon juice and vanilla and mix

1/2 cup honey 2 eggs 1 cup plain Greek yogurt 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 1/2 cups blackberries

until combined. Add the blackberries and mix until just combined. 4. Divide the batter between the muffin liners. 5. Bake for 20-25 minutes or until the tops are gently browned and a toothpick inserted in a muffin’s center comes out clean.

LOCALLY GROWN Grow Sprouts at Home

Sprout Seeds Keep the green growing during South Dakota’s dormant season by sprouting seeds in your kitchen. Sprouts add a delicious and nutritional punch to salads, sandwiches, soups and other dishes. Stock up on these common sprout seed varieties and start growing.


QUICK TIPS: When selecting seeds, be sure you purchase seeds that are labeled for sprouting. Easily add a variety of flavors to many dishes by sprouting several seed types in one batch. These four seed types offer a well paired blend to try at home.


Crunchy, with a delicate sweet note, Mung Bean sprouts are excellent additions to sandwiches and savory dishes. The green seeds are large and round, making them great options to pair with smaller sprout varieties.

Alfalfa sprouts offer a light, pleasant taste and are smaller than most sprouts, bringing a nice variety to fresh salads. The seeds are very small and are medium to dark brown.



Radish seeds have a sharp, spicy taste and add a punch of flavor to salads and sandwiches. The seeds are similar in shape to tiny pebbles and are medium to dark brown.

60 |

Fenugreek sprouts have a pleasant, light taste and pair well with sharp and spicy flavored sprouts such as Daikon Radish. The seeds are blocky and golden brown.

Grow Sprouts at Home

Follow these instructions to easily and inexpensively grow sprouts at home. All you need is a jar, cheesecloth and seeds.

materials needed > > > > > >

Large, wide-mouth canning jar Lid ring to fit canning jar Cheesecloth Scissors

Sprout seeds Water

instructions 1. Place the desired amount of sprout seeds in your canning jar. Use a blend of seeds or one type. Don’t place too many seeds in the jar or the sprouts will become too crowded in a few days. 2. Fill the jar 1/2 full with lukewarm water.

3. Cut the cheesecloth to fit over the opening of your canning jar. Place the cheesecloth over the jar’s opening and secure in place with the lid ring. 4. Soak the seeds overnight. In the

morning, drain off the water. Rinse the seeds with fresh water and drain off the water again.

5. Rest the jar on its side at room temperature. Rinse and drain with lukewarm water twice daily until the seeds sprout.

6. The sprouts can be stored in the refrigerator for up to a week. | 61

Winter Recipes

love and football Whether you’re gearing up for the season’s final game day or are planning a surprise Valentine’s Day dinner, create the perfect meal with our collection of winter recipes. From hearty chili to a raspberry chocolate tart, we’ve got you covered from appetizer to dessert.

Contact me today and let's get started.

Looking for a new kitchen? Let me help you find your new address.

Cindy Oyen, Broker Associate (605) 359-5436 5900 S. Western Ave Sioux Falls, SD 57108 “Everything You Expect…And More!”


Valentine’s Day Dinner

64 |

Surprise your sweetheart with a homemade dinner this Valentine’s Day. We have your romantic dinner covered from appetizer to dessert, including cranberry walnut garden salads with homemade dressing, mint chocolate pots de crème and more.

cranberry walnut salad PREP: 10 min COOK: 10 min TOTAL: 20 min SERVES: 2


1/2 cup chopped walnuts 1 tablespoon honey 1 small head romaine lettuce 1 small head red leaf lettuce 1/4 cup chopped red onion 1/4 cup dried cranberries 2 ounces feta cheese, crumbled


2 tablespoons lemon juice 1/2 tablespoon olive oil 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon black pepper

1. Preheat oven to 375 degrees. 2. Combine the walnuts and honey in a mixing bowl and stir until the

walnuts are coated. Transfer to a baking sheet and toast for 10 minutes or until lightly browned.

3. Meanwhile, shred the lettuce and arrange on two plates. Top the lettuce with the onion, cranberries, feta, and toasted walnuts.

4. Place all ingredients for the dressing in a blender and blend until creamy in appearance. 5.

Drizzle the dressing over the salads and serve immediately.

Fresh-baked artisan bread and a few glasses of red wine perfectly complement this chicken parmesan recipe.

easy chicken parmesan PREP: 15 min COOK: 30 hr TOTAL: 45 min SERVES: 2

breaded chicken

2 tablespoons olive oil 2 tablespoons unsalted butter 2 boneless, skinless chicken breasts, tenderized 1/2 cup flour 1/2 tablespoon dried basil 1/2 cup grated parmesan cheese Salt and black pepper to taste Spaghetti noodles

tomato sauce

1 clove garlic, minced 1/2 small red onion, chopped 1/2 green pepper, diced 2/3 cup red wine 1 tablespoon tomato paste 1 1/2 cups chicken stock 4 large Roma tomatoes, diced 1/2 tablespoon dried basil 1/2 tablespoon dried parsley Salt and black pepper to taste

1. Heat the olive oil and butter in a large saute pan over medium heat. 2. Season the tenderized chicken breasts generously on both sides with salt and pepper. 3. Combine the flour and basil in a mixing bowl. Dredge each chicken breast in the flour mixture

until fully coated.

4. Cook the chicken until cooked through, about 5 minutes on each side. Remove the chicken from the saute pan and set aside.

5. Heat 2 tablespoons olive oil in a clean saute pan on medium heat. Add the garlic and onion to the pan and cook until the onions are tender. Add the green pepper and cook until tender. 6. Pour the wine in the pan and simmer until nearly fully reduced, about 5 minutes. 7. Add the tomato paste to the pan and stir until combined with the other ingredients. Add the chicken stock and deglaze the pan.

8. Add the tomatoes, basil, and parsley, and reduce heat to low. Cover the pan and simmer for 10 minutes or until the tomatoes are tender. Salt and pepper to taste.

9. Place the chicken over the sauce in the pan, flipping once to coat in the sauce. Sprinkle the parmesan on top of the chicken, cover the pan, and cook until the cheese is melted. 10. Meanwhile, bring a pot of salted water to boil and boil the spaghetti until al dente. 11. Serve the chicken on a bed of the tomato sauce and accompany with the cooked spaghetti.

mint pots de creme PREP: 15 min COOK: 30 min TOTAL: 45 min SERVES: 2

1 cup cream 3 ounces semi-sweet baking chocolate 2 egg yolks 1 teaspoon vanilla extract 1/2 teaspoon mint extract Chocolate shavings and fresh mint for garnish


Preheat oven to 300 degrees. Bring a small saucepan of water to boil; set aside.

2. Bring the cream to a simmer in a small saucepan over medium heat. Remove from heat and add the chocolate. Let sit for 2 minutes; whisk until smooth.

3. Whisk the egg yolks in a small bowl. Slowly add the yolks to the cream mixture, whisking constantly. Add the vanilla and mint extracts and whisk to combine.

4. Divide between two, 6-ounce ramekins. Place the ramekins in a small baking pan and pour the hot water in the bottom of the pan, filling it until the water reaches halfway up the outside of the ramekins. 5.

Bake for 30 minutes or until set. Garnish with chocolate shavings and fresh mint and serve.

chocolate raspberry tart PREP: 50 min COOK: 20 min TOTAL: 1 hr 10 min SERVES: 6

This chocolate raspberry tart recipe pairs perfectly with a fresh brewed cup of quality coffee or an espresso.


1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, cold and cubed 1 egg 1 tablespoon cold water 1 teaspoon vanilla extract


2/3 cup heavy cream 8 oz semi-sweet chocolate squares Pinch of salt 1 tablespoon butter 6 ounces raspberries

1. Preheat oven to 375 degrees. 2. Combine the flour, sugar and salt in a mixing bowl. Add the butter and cut with a pastry cutter until the butter is reduced to pea-size lumps.

3. Whisk the egg, water and vanilla in a small cup and add to the flour mixture. Stir and then continue mixing with your hands and form the dough into a ball. Refrigerate for 30 minutes. 4.

Roll the dough out into a round to cover the bottom and sides of an 8-inch tart pan. Transfer the dough to the pan and trim away any excess dough.


Bake for 10 to 15 minutes or until gently browned. Remove from the oven and cool completely.


Meanwhile, bring the cream to a simmer in a small saucepan over medium-low heat and remove from heat immediately. Add the chocolate and salt and stir until the chocolate is melted. Add the butter and continue stirring until melted.

7. Pour the ganache into the cooled crust and smooth the top. Arrange the raspberries on top of the filling and place the tart in the fridge to chill overnight or until the chocolate is set.


Game Day Recipes

70 |

Plan the perfect spread of appetizers and comfort food for the season’s final game day. Fill the slow cooker with hearty chili and line the coffee table with stuffed baguettes, melty dips and more.

Don’t feel like taking the time to stuff this baguette? Spread the filling on top of the baguette slices instead.

stuffed baguettes PREP: 15 min SERVES: 8

1 baguette 4 ounces cream cheese, softened 2 ounces goat cheese, softened 1 clove garlic, minced 2 tablespoons sun-dried tomatoes in olive oil, chopped 1 tablespoon kalamata olives, chopped 3 ounces spicy salami, cut into small pieces 1 tablespoon parsley, chopped 1/2 tablespoon olive oil from jar of sun-dried tomatoes Black pepper to taste

1. Slice the baguette into quarters and remove the center portion of each quarter; set aside. 2. Combine all ingredients for the filling in a mixing bowl and stir until well blended. Add pepper to taste.

3. Using a spoon or small spatula, gently stuff the filling into each quarter of the baguette.

4. Wrap the stuffed baguette in plastic wrap and refrigerate for 2 hours or until ready to serve.

hot caprese dip

PREP: 10 min COOK: 5 min TOTAL: 15 min SERVES: 6

8 oz fresh mozzarella 1. Adjust an oven rack to the highest setting and preheat oven on broiler setting. 3 roma tomatoes 2 tablespoons fresh 2. Peel and halve the garlic clove. Rub each slice of bread with the garlic; basil, chiffonade discard the garlic. Broil the bread until crisp and gently browned. Remove from 1 baguette oven and set aside; keep oven on broiler setting. 1 clove garlic 3. Cube the mozzarella and place in a small cast iron skillet.

4. Halve the tomatoes; remove the seeds and as much juice as possible. Quarter each tomato half and add to the skillet. Add the basil to the skillet. Broil for 5 minutes or until the cheese is melted and the top is lightly browned. Serve immediately with the bread.

sweet potato chips and chipotle mayo PREP: 15 min COOK: 10 min TOTAL: 25 min SERVES: 8

sweet potato chips

1. Preheat oven to 400 degrees.

1 large sweet potato 2. Quarter the sweet potato and then slice 1 tablespoon olive oil each quarter thinly. Toss the sweet potato 1/2 cup parmesan, grated slices with the olive oil in a mixing bowl. Salt and black pepper 2 tablespoons fresh parsley, 3. Arrange the sweet potato slices in a chopped single layer on a baking sheet. Season generously with salt and pepper and sprinkle the parmesan on top.

chipotle mayo

1 cup mayo 1 chipotle pepper from can of chipotles in adobo sauce Juice from 1/2 of a lime Green onions, chopped


Bake for 10 to 15 minutes or until the cheese is melted and the sweet potato edges are lightly browned. Remove from oven and immediately sprinkle the parsley on top.


Meanwhile, combine all ingredients for the chipotle mayo in a blender; blend until combined. Top with the green onions and serve with the sweet potato chips.

game day chili PREP: 15 min COOK: 1 hr 30 min TOTAL: 1 hr 45 min SERVES: 10

1 pound ground beef 1 pound beef stew meat 4 tablespoons olive oil 3 cloves garlic, minced 1 yellow onion, chopped 1 green pepper, diced 2 celery ribs, chopped 2 jalapenos, seeds removed and diced 2, 14.5 oz cans diced tomatoes

15 oz can dark kidney beans, drained 15 oz can red kidney beans, drained 15 oz can pinto beans, drained 16 oz beef broth 6 oz can tomato paste 3 tablespoons chili powder 1 1/2 tablespoons ground cumin 1/8 teaspoon cayenne pepper, optional 1 tablespoon dried basil Salt and black pepper

Want to make this chili in advance of game day? Make ahead and freeze, then reheat the chili in the slow cooker when game day arrives.

1. Brown the ground beef and set aside. 2. Salt and pepper the stew meat generously. Heat the

olive oil in a large stock pot on medium-high heat. Add the stew meat and sear. Remove the stew meat and set aside. Reserve the oil in the pot.

3. Add the garlic and onion to the stock pot and cook

until the onions are soft, about 5 minutes.

4. Add the green pepper, celery and jalapenos to the stock pot and cook for 10 minutes or until soft.

5. Add the tomatoes, beans, beef broth, tomato paste and both meats to the stock pot; stir. 6. Season the chili with the chili powder, cumin, cayenne

and basil; stir.

7. Reduce heat to medium-low and simmer for one hour. Salt and pepper to taste.

8. Serve the chili with your favorite toppings such as shredded cheese, green onions and sour cream.

2014 Schedule is a 12 week series •Begins the week of January 14, 15, 16 & 18 through April 1, 2, 3, & 5•


PAINTING WITH TEMPERA AND ACRYLICS Twelve week series of 1­hour classes $286.68 (amounts to $19 per instructional hour, with add’l $13.68 tax  and $45 in basic painting supplies)

Tue, Wed, or Thu 4:00 or 5:15  

Saturday Studio for Young Adults AGES:  13 and up, adults welcome

PAINTING WITH  ACRYLICS Twelve week series of 90­min classes  $350.28 (amounts to $16 per instructional hour, with add’l $17.28 tax  and $45 in basic painting supplies)

Saturday afternoons from 1:30 to 3:00

(605) 275­5585 ~ POB 88854, Sioux Falls, SD 57109 Classroom/Studio:  8th & Railroad, 401 E 8th #310D, SF SD 57103 


Serving breakfast, lunch and dinner daily along with European wines, American craft brews and award-winning coffee roasted by our friends at Black Sheep Coffee Roasters. Visit us on the weekend for breakfast specials and dinner Prix Fixe menus. Hours: Monday - Thursday 7 a.m. to 7 p.m. Friday 7 a.m. to 11 p.m. Saturday 8 a.m. to 11 p.m. Sunday 9 a.m. to 1 p.m. Our cuisine is inspired by fresh, local ingredients and highest quality meats with changes made to the menu daily.

European-inspired pastries by Top Chef Just Desserts Winner & World Pastry Champion Chris Hanmer.

Tuesday-Thursday 11-8pm 309 S. Phillips Ave. Friday-Saturday 11-9pm Sioux Falls, SD 57104 Closed Sunday-Monday

South Dakota Farm Families invite you to attend the 2014 Restaurant Crawls. This year’s progressive dinners will feature an appetizer, entrée, and dessert, with each course served at a different restaurant. Sample delicious dishes at the area’s top restaurants and dine with the farmers who made each meal possible.

Sioux Falls Poultry Crawl - March 31 Brookings Pork Crawl - April 7 Vermillion Pork Crawl - April 14 Rapid City Beef Crawl - May 12 Each event is $30 per person. No refunds. To register, send a check specifying which event you would like to attend to: Ag United PO Box 507 Sioux Falls, SD 57108 For details on how to pay via credit card visit: For more info, contact the Ag United office at: (605) 336-3622 or

for the hound & the home

Sautéed Pork Medallions with Lemon-Garlic Sauce M A N U FAC T U R E R S C O U PO N VA L I D : 1 / 1 / 1 4 - 2 / 2 8 / 1 4

Seven common cuts of pork are, on average, 16% leaner thanon 20your yearsnext ago.*purchase

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Retailer: We will reimburse you the face value of this coupon plus 8¢ handling, provided it is redeemed by a consumer at the time of purchase on the brand specified. Coupons not properly redeemed will be void and held. Reproduction of this coupon is expressly prohibited. (Any other use constitutes fraud.) Invoices proving purchase of sufficient stock with in the past 90 days to cover coupons presented for redemption must be show upon request. Mail to: CMS Dept 99766, National Pork Board, 1 Fawcett Drive, Del Rio, TX 78840. Cash value .001¢. Void where taxed or restricted. ©2014 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.

Specialty Meats

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wholesome march/april 2014 The next issue of Wholesome Magazine explores the transition from winter to spring in South Dakota with a blend of light recipes and comfort food, planting season prep tips and much more. Look for the issue on stands starting March 1st.

Wholesome Magazine Volume 2 Issue 1  

Explore South Dakota's dormant season with this Jan/Feb 2014 issue of Wholesome Magazine.

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