November 2015 by 605 Magazine

Novembe r

2 01 5

Di ffere n t Fol k R ecords B r eaks B re ad wi t h Lo cal Ar tists

taste of sarcasm C r a f t I ta l i a n American Fusion

the scoop

N e x u s s m a r t P ay

fashion

snuggle into the season

real deal food blogger Fran Hill

vol. 7 | no. 11

605 Magazine is independently owned and operated in Sioux Falls, S.D.

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Health Insurance Insight #43

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COMPARE AND SAVE ON A PLAN. 15-AVHP-5853

Call us at 605-413-4954 or talk to your local agent.

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(page 2) NOVEMBER 2015

CONTENTS

605 4

605MAGAZINE.COM

CONTRIBUTORS

FACTOIDS

ENTERTAINMENT 10

EVENTS RECAP

EVENTS CALENDAR

7 THINGS

16 17

LIVE 34

GET INVOLVED: Dancing with the Sioux Falls Stars

COVER: Different Folk Records Breaks Bread with Local Artists

THE SCOOP: Nexus Smart Pay

THE REAL DEAL: Food Blogger Fran Hill

CULTURE PROFILES

LITTLE PARENT ON THE PRAIRIE

Get Cookin'

SIP YOUR WAY TO HEALTHY

Q&A

STAY ON TRACK THIS HOLIDAY SEASON

Young Frankenstein

Voice

CREATE

BEYOND BORDERS

HACKING AWAY

WAY TOO INDIE

IN SEASON

AT HOME

DELISH DELIGHTS

A TASTE OF SARCASM:

FASHION

ASK THE JOHNS

DIY

Snuggle Into the Season

Craft Italian American Fusion

Available in Sioux Falls, Rapid City, Pierre, Madison, Brookings, Vermillion, and Brandon

A GIFT WAITING TO BE OPENED THE ANTICIPATION AND EXCITEMENT OF THE HOLIDAYS STRUNG ON SILVER. WHAT DO YOU WANT IT TO BE? SHARE THE #ARTOFYOU SHOWN: ‘ALL WRAPPED UP’ CHARM IN .925 STERLING SILVER AND HAND-SET PAVÉ

SIOUX FALLS, SD EMPIRE MALL 605.271.5590 ABERDEEN, SD ABERDEEN MALL 605.225.7877

BROOKINGS, SD 950 22ND AVE S 605.697.5395

PIERRE, SD PIERRE MALL 605.224.2472

SIOUX FALLS, SD CORNER 41ST & LOUISE 605.361.0911

MITCHELL, SD HIGHLAND MALL 605.996.6025

RAPID CITY, SD RUSHMORE MALL 605.342.8406

WATERTOWN, SD WATERTOWN MALL 605.882.2200

(page 4) NOVEMBER 2015

605MAGAZINE.COM

Here is a taste of what is on our official website. Check out fresh web extra

poll

content every month.

What's your favorite way to eat Thanksgiving leftovers?

15%

Kitchen sink sandwich (all the leftovers on a roll)

40%

Same holiday meal, reheated

Check 605magazine.com for next month’s poll and be part of the next issue!

20%

Turkey sandwich

Turkey pot pie

meet MASON!

make a day of it

us behind the scenes on Instagram

SHELTER PET OF THE MONTH

@605Magazine.

This 7-year-old American

picturesque town’s wine and beer stops.

in Hill City, as we get the skinny on this

Bulldog is ready to be your new best friend. He loves toys and running and playing. Because he can play a little rough sometimes, Mason will do best with kids over 12. He was brought to the shelter with his friend, Sophie, because neither was completely housetrained, but it’s not necessary that they are adopted together. Mason is not neutered, but he has been microchipped, Frontlined, and is started on vaccinations.

sip through the holidays

with Kara’s ideas for pairings, parties, and your morning off.

For more info on Mason and other four-legged friends, visit the Sioux Falls Area Humane Society at sfhumanesociety.com or call (605) 338-4441.

I don't eat leftovers

put in the prep work and wow your family with these make-ahead holiday breakfast casseroles.

HEAR YE! HEAR YE! A PUBLIC PROCLAMATION

TO ALL PILGRIMS CELEBRATING THE FEAST OF THANKS: IF THOU HAST DRANK, THOU SHALT NOT DRIVE UNDER PENALTY OF IMPRISONMENT, MONETARY FINES & LOSS OF LICENSURE.

SOUTH DAKOTA OFFICE OF HIGHWAY SAFETY

605MAGAZINE.COM (page 6)

(page 6) NOVEMBER 2015

Letter from the editor

Denise DEPaolo

Kinsey gustafson the scoop

Aryn Hollaren

Jill Johnson

DIY

Factoid writer

Aryn is a senior at SDSU studying advertising, marketing, and graphic design. She is originally from Garretson, but loves living in Brookings. She enjoys Christmas lights, folk music, pop culture, and sleeping in.

Jill is a senior journalism major at Augustana College where she is a writer and the web editor for The Mirror. From Hurley, she is known for obsessing over her cats and watching an unhealthy amount of Netflix in a short period of time.

Leah Vanden Bosch

Hannah Koeller

Liza McCann

THE REAL DEAL

In season

Kinsey graduated from SDSU with a degree in journalism. She spends her time in the Black Hills drinking coffee, watching too much Netflix, and writing for 605 Magazine.

@deni s edepao lo

This is a month to count our blessings, and that includes those of us at the 605 Magazine/Dainty Obsessions office. I put my coworkers on the spot, and these were the first three things that came to everyone’s mind Publisher Alana Snyder: “My smoosh-faced dogs, amazing friends, family, and team, and Bravo (Andy Cohen shout-out).” Graphic Designer Liz Long: “My loved ones, art, and Qdoba.”

Leah has relocated back to the Midwest Hannah Koeller is from De Smet. She is a senior at SDSU studying journalafter living in New York and Nashism. After graduating in May 2016, ville, Tenn. She enjoys spending time she hopes to work for a newspaper with family and friends, running, and or magazine specializing in arts and indulging in good coffee. entertainment.

Health Liza is a purple-haired, art-loving, cat lady. She is a senior at SDSU and is majoring in both graphic design and advertising.

605 Sales and Marketing Director John Snyder: “My wonderful wife, my wingman/Boston Terrier Goose, and my Jeep.” DO Sales Manager Emily Swan: “My health, my nearest and dearest, and my passport (yay travel!).” Me: “Bearded husbands, miniature schnauzers, and a healthy pregnancy.” We’re also thinking pretty hard about food associated with the holiday season. It all started with our early October cover shoot, in which we brought a feast to one of the Outdoor Campus’s scenic trails. Members of brand new Sioux Fallsbased Different Folk Records shared a Thanksgiving dinner with friends and loved ones before talking with contributor Michael Todd about the venture. Our staff had a great time trying the healthier Thanksgiving ideas featured on page 62 (look for recipes at 605magazine. com). We also loved getting to know the instructors featured in our Community Ed cooking class story, chatting with the blogger behind On My Plate, and learning about the new way to pay for your cup of coffee in the Black Hills. Many South Dakotans show their love through food, and while I trust you will take the opportunity to do just that this month, I hope you take time to vocalize your appreciation as well. Happy Thanksgiving and thanks for reading, everyone. We are grateful for each and every one of you.

Jordan Smith GET INVOLVED Jordan recently graduated from SDSU and calls Rapid City home. In her spare time, you can find her hiking or playing with her Pomeranian, Buzz.

Michael Todd Cover feature Michael is a native Nebraskan, though he’s become fast friends with Sioux Falls, where he works at Lemonly. He loves music, writing about music, and writing music of his own.

Kara Sweet online Writer Kara is a sommelier certified through the International Wine Guild and intro level somm through the Court of Master Sommeliers. Follow all things food, wine, and the Black Hills on her blog, thesweetsommelier.blogspot.com.

Kailey Tennessen Hacking Away Kailey is graduating from BHSU in December with a degree in mass communications and emphasis in photography. After graduation, she plans to work in the commercial photography industry.

Want to see your work published in 605 Magazine? Apply to be a contributor @ 605magazine.com.

605MAGAZINE.COM (page 7)

PUBLISHER The Mighty Bowtones, LLC MANAGING EDITOR Denise DePaolo DIRECTOR OF SALES AND MARKETING John Snyder GRAPHIC DESIGNER Liz Painter COVER PHOTOGRAPHY Studio Blu Photography CORRESPONDENCE 300 N. Cherapa Place, Suite 504 Sioux Falls, S.D. 57103 (605) 274-1999 | contact@605magazine.com ADVERTISING INQUIRIES (605) 274-1999 ex. 2 sales@605magazine.com CHECK US OUT

605 Magazine is printed monthly by The Mighty Bowtones, LLC in Sioux Falls and is distributed free all over the city, in Vermillion, Beresford, Brandon, Brookings, Madison, Pierre and Rapid City. ÂŠ2015 605 Magazine. All rights reserved. Content in this magazine should not be copied in any way without written permission from the publisher. 605 Magazine assumes no responsibility for unsolicited manuscripts or photographs. Materials will be returned only if accompanied by a stamped, self-addressed envelope. Content in articles, editorial material and advertisements are not necessarily endorsed by 605 Magazine. The Mighty Bowtones, LLC does not endorse or condone consuming alcohol under the age of 21. 605 Magazine is printed using acid and chlorine free vegetable ink.

EVENT RECAPS

BIERBORSE What: Celebration of craft beer and German culture. When: October 3 Where: Main Street Square, Rapid City More info: mainstreetsquarerc.com Photos: Karlee Moore

GREAT SCARECROW FESTIVAL What: Local organizations compete for prizes by creating elaborate scarecrow displays. When: October 8-11 Where: Huron More info: huronsd.com/ visiting-huron/special-events/ great-scarecrow-festival Photos: Leanne Gutormson

OKTOBERFEST IN DEADWOOD What: A fall festival featuring food, dancing, wiener dog races, and of course, beer. When: October 2-3 Where: Deadwood More info: deadwood.com/ events/oktoberfest Photos: Deadwood.com

(page 8) NOVEMBER 2015

SPONSORED CONTENT

SUSTAINABILITY IN AGRICULTURE FOR TODAY AND TOMORROW

How are farmers in South Dakota using practices that encourage sustainability?

GENERATIONS ON THE FAMILY FARM In South Dakota, 98 percent of farms are family-owned. And in many cases, the farm is passed on from one generation to the next. Jeff Lakner of Wessington, S.D., is a fourth-generation farmer. After purchasing a farm left in poor condition by drought, wind erosion and water erosion, his father improved the land using the conservation practices available in the ’50s and ’60s.

“I’m proud of the fact that we have been able to rehabilitate the land,” said Lakner. “We’ve seen our organic matter increase steadily each year.” PASSING ON THE LAND, PASSING ON SUSTAINABILITY “Farming from one generation to the next is important because historically, the Dakotas have been a very volatile and unforgiving place to farm,” Lakner says. “Those that are here understand the risks and understand the practices that are necessary to not only survive here but to prosper.” Lakner’s son, Drew, has joined the operation after graduating from South Dakota State University. “We’re fortunate to have him back, and he has even better ideas for promoting and enhancing our practices,” says Lakner.

Jeff Lakner | Wessington, S.D.

Continuing in his father’s footsteps, Lakner uses no-till, focuses on improving soil health and employs precision farming technologies to reduce inputs and increase yields.

“To be able to have a family member that we know is vested in conservation and sustainability to further the efforts we’ve done is very, very important to us – and we’re blessed.”

proud of the fact that we have “ I’m been able to rehabilitate the land.”

(page 10) NOVEMBER 2015

ARTICLE

thisisfarming.org

Jeff Lakner, who farms with his son, Drew, is on the cutting edge of sustainability. They work to increase soil health, protect water quality and curtail erosion through no-till, merging sustainable practices with profitability. Lakner Farms also maintains wildlife habitat and uses precision planting and farming techniques for increased efficiency.

â&#x20AC;&#x153;To have the land go from one generation to the next is important because it means the sustainability practices will continue.â&#x20AC;? Jeff Lakner | Wessington, SD

(page 12) NOVEMBER 2015

EVENTS CALENDAR

» S IOUX FALL S AREA

» RAPI D C IT Y AREA

E N T E R TA I N M E N T

NOVEMBER 4 » G I R L S N I G H T: T H E

MUSICAL

Washington Pavilion, Sioux Falls. 7:30. Tickets start at $43.69. More info: washingtonpavilion. org or (605) 367-6000.

NOVEMBER 5 » E T H A N B O RT N I C K Washington Pavilion, Sioux Falls. 7:00. Presented by the Sioux Falls Concert Association. Tickets start at $33. More info: washingtonpavilion.org or (605) 367-6000.

NOVEMBER 5–15 » T H E G L A S S M E N AG E R I E Performing Arts Center of Rapid City. Thurs-Sat 7:30 p.m., Sun 2 p.m. Presented by Black Hills Community Theatre. Tickets $16-23. More info: bhct.org/the-glass-menagerie or (605) 3941786.

NOVEMBER 6 » F I R S T F R I DAY — G I V E S K I C KO F F

DOWNTOWN

Downtown Sioux Falls. Special day of shopping, art, and entertainment. Pick up a $15 holiday coupon book at participating locations. More info: dtsf.com or (605) 338-4009.

» SHRINE: DEBOER

T H E W O R K O F Z AC H

Ipso Gallery at Fresh Produce, Sioux Falls. 5-8 p.m. Art show. More info: pickfresh.com/ipso.

NOVEMBER 7–DECEMBER 19 » W I N T E R P R A I R I E FA R M E R S ’ MARKET

Cherapa Place Parking Garage, Sioux Falls. 9 a.m.1 p.m. More info: the prairiefarmersmarket.com/ wintermarket or (605) 310-9642.

NOVEMBER 8 » FA L L I N T O T H E

H O L I DAYS — I NDOOR SHOPPI NG E X T R AVAGA N Z A Old Sanctuary, Brookings. 11 a.m.-3 p.m. More info: (605) 690-1314.

» B L AC K

H I L L S S YM P H O N Y L E AG U E H O L I DAY H O M E T O U R Central Rapid City. 11 a.m.-4 p.m. 33rd Annual Tour benefits BHSO. Visit five homes decorated for Christmas and enjoy live music. $15/advance or $20/door. More info: leaguehometour.org or (605) 791-3393.

» B ROOKI N GS

NOVEMBER 9 » S I O U X FA L L S P O U LT RY

C R AW L

Downtown Sioux Falls. 6 p.m. Enjoy a progressive dinner along with local poultry producers at Prairie Berry East Bank, Ode to Food and Drinks, and Queen City Bakery. $35. More info: agunited. org or (605) 336-3622.

NOVEMBER 9–10 » B E AU T Y A N D T H E B E A S T B ROA D WAY P L AY S E R I E S

—

Rushmore Plaza Civic Center, Rapid City. More info: gotmine.com or (605) 394-4115.

NOVEMBER 11–15 » A N E V E N I N G W I T H H A RV E Y D U N N ’ S F E M I N I N E I M AG E S

SDSU Doner Auditorium, Brookings. 7:30 p.m. Wed-Sat, 2 p.m. Sat and Sun. Dunn’s paintings come to life in this performance. $20. More info: southdakotaartmuseum.com or (605) 688-6045.

NOVEMBER 12–15 » RO G E R S & H A M M E R S T E I N ’ S C INDERELLA

Washington Pavilion, Sioux Falls. 7 p.m. Thurs-Sat, 2 p.m. Sat and Sun. More info: washingtonpavilion.org or (605) 367-6000.

NOVEMBER 13 » D I WA L I C E L E B R AT I O N

» VE RM I LLION

» PI E RRE

NOVEMBER 21 » N M M AT T H E M OV I E S : V I S TA S O C I A L C L U B

BUENA

Coyote Twin Theatre, Vermillion. 10 a.m. $5. More info: nmmusd.org or (605) 677-5306

» SOUTH

DA KO TA S YM P H O N Y: B E R L I OZ ’ S H A RO L D I N I TA LY Washington Pavilion, Sioux Falls. 7:30 p.m. Tickets start at $13. More info: washingtonpavilion.org or (605) 367-6000.

» H O L I DAY

HI NTS SHOPPI NG &

G I F T FA I R

Swiftel Center, Brookings. 10 a.m.-4 p.m. More than 100 vendors. More info: swiftelcenter.com or (605) 692-7539.

NOVEMBER 24 » TREE LIGHTING CEREMONY Capitol Rotunda, Pierre. 7 p.m. Watch the Capitol Christmas trees come to life. More info: sdstate. sd.us.

NOVEMBER 27–29 » H O L I DAY C R A F T S H O W Pierre Mall. Kick off you holiday shopping. 8 a.m.-9 p.m. Friday, 10 a.m.-7 p.m. Saturday, 10 a.m.-6 p.m. Sunday. More info: pierremall.com or (605) 224-6331.

MUC Ballroom, Vermillion. 7-9 p.m. Worldwide celebration of India. More info: usd.edu/studentlife/diversity-and-community.

NOVEMBER 27–DECEMBER 31 » C HRISTMAS N IGHTS OF LIGHT

» HER

Storybook Island, Rapid City. 5:30-8:30 p.m. $2. More info: storybookisland.org or (605) 342-6357.

GY P S U M C L I F F S , H E R M A R B L E Q UA R R I E S Exposure Gallery and Studios, Sioux Falls. 6-9 p.m. Art by Altman Studeny. More info: facebook. com/ExposureSiouxFalls.

NOVEMBER 13–DECEMBER 19 » D RO O D T H E M U S I C A L Firehouse Theatre, Rapid City. $25. More info: brewingtheatre.com or (605) 716-9463.

NOVEMBER 15 » C I N E M A FA L L S P R E S E N T S ASSASSI N

THE

West Mall 7 Theatres, Sioux Falls. 6:30 p.m. Award-winning martial arts film and Oscar hopeful. More info: CinemaFalls.com.

NOVEMBER 20 » N M M L I V E ! ZO RO N G O

F L A M E N C O DA N C E T H E AT R E National Music Museum, Vermillion. Noon and 7 p.m. $7 general admission, $4 seniors and youth, USD students free. More info: nmmusd.org or (605) 677-5306.

NOVEMBER 27–DECEMBER 23 » H O L I DAY E X P R E S S 1880 Train, Hill City. Departure times vary. Journey to the North Pole where Santa will board the train. $28/adults or $12/kids 3-12. More info: 1880train.com/holiday-express.html.

NOVEMBER 28 » O L AT E D O G S The Performing Arts Center of Rapid City. 7 p.m. Winners of Season 7 of America’s Got Talent. $20-40. More info: performingartsrc.org or (605) 394-1786.

» WILLIAMS

& REE

Deadwood Mountain Grand. 8 p.m. $10-20. More info: deadwoodmountaingrand.com or (605) 559-0386.

» PA R A D E

O F L I G H T S 2 015

Pierre. 5-8 p.m. Floats compete for best in show, plus Mayor's choice and Griswold awards. More info: pierre.com.

605MAGAZINE.COM (page 13)

EVENTS CALENDAR

G E T I N V O LV E D

NOVEMBER 5 » KEN MODE

NOVEMBER 15 » N E W S B OYS

NOVEMBER 12 » FE ISTY FIGHTERS

Total Drag, Sioux Falls. 7 p.m. Also playing: Lo-Pan, Woman is the Earth, and Fantome. $10. More info: totaldragrecords.com or (605) 521-6439.

Swiftel Center, Brookings. 7 p.m. Also playing: Hawk Nelson and Ryan Stevenson. More info: swiftelcenter.com or (605) 692-7539.

NOVEMBER 6 » B I L LY TA L B O T

NOVEMBER 18 » PA R M A L E E

Matthews Opera House, Spearfish. 7:30 p.m. Also playing: Ryan Holzer. $25/advance, $35/door. More info: matthewsopera.com or (605) 642-7973.

The District, Sioux Falls. 8 pm. Also playing: Maiden Dixie. More info: thedistrictsf.com and (605) 271-5600.

» RO SA N N E

» THE

SHINE

S PA R K L E A N D

Landscape Garden Centers, Sioux Falls. 6-9 p.m. Annual Sparkle and Shine fundraiser. $75. More info: facebook.com/FeistyFighters.

NOVEMBER 21 » S K AT E S — G I V I N G O P E N I N G DAY

AND ICE RINK

Main Street Square, Rapid City. 10 a.m.-10 p.m. Food Drive benefits Cornerstone Rescue Mission. $1 discount on skate rentals for donating a nonperishable food item. More info: mainstreetsquarerc. com.

NOVEMBER 26–JANUARY 1 » C H R I S T M A S AT T H E W E S T E R N M A L L Sioux Falls. 5:30-9:30 p.m. Donations support MakeA-Wish South Dakota. More info: (605) 335-8000.

SPORTS

NOVEMBER 6–7 P RC A RO D E O

» Swiftel Center, Brookings. More info: swiftelcenter. com or (605) 692-7539.

NOVEMBER 6, 11, 13, 14, 27, 28 » S I O U X FA L L S S TA M P E D E Denny Sanford Premier Center. Start times vary. More info: www.sfstampede.com or call (605) 336-6060.

NOVEMBER 6, 7, 18, 20, 21, 25, 27, 28 » R A P I D C I T Y RU S H Rushmore Civic Plaza Center Ice Arena. Times vary. More info: www.rapidcityrush.com or (605) 716-7825.

CASH

Washington Pavilion, Sioux Falls. 7:30 p.m. Tickets start at $24.70. More info: washingtonpavilion.org or (605) 367-6000.

NOVEMBER 7 » T O BYM AC Denny Sanford Premier Center, Sioux Falls. 7 p.m. Also playing: Britt Nicole and Colton Dixon. Tickets start at $48. More info: siouxfallscenter.com or 1-844-7538303.

» DA R I N

KAIHOI

Total Drag Records, Sioux Falls. 7 p.m. $5. CD release show. More info: totaldragrecords.com or (605) 5216439.

NOVEMBER 8 » C H 6 R6Z 6 R D/JA K E R E L E A S E PA RT Y

CASSETTE

»JOHN

NÉMETH

Orpheum Theater, Sioux Falls. 8 p.m. Part of Sioux Fall Jazz and Blues 2015-16 Concert Series. $34-41. More info: sfjb.org or (605) 367-6000.

NOVEMBER 21 » J I N G L E B UZ Z C H R I S T M A S The Performing Arts Center of Rapid City. 2:30 p.m. More info: performingartsrc.org or (605) 394-1786.

» RED

NOVEMBER 10 » M AC H I N E H E A D

Bigs. 9 p.m. Also playing: March in Arms and Touch the Beast. $10/advance or $12/door. More info: thecollectiveeffortsunion.com.

The District, Sioux Falls. 8 p.m. More info: thedistrictsf.com and (605) 271-5600.

» S AG E

FRANCIS

Swiftel Center, Brookings. More info: swiftelcenter. com or (605) 692-7539.

NOVEMBER 11 » T H E C O U RT N E YS

NOVEMBER 27-29 » N RC A F I N A L S RO D E O

Total Drag Records, Sioux Falls. 7 p.m. More info: totaldragrecords.com or (605) 521-6439.

Central States Fairgrounds, Rapid City. More info: nrcarodeo.com or (605) 855-2277.

» RO G E R

Denny Sanford Premier Center, Sioux Falls. 7 p.m. Also playing: Breaking Benjamin. Tickets start at $51. More info: siouxfallscenter.com or 1-844-753-8303.

RELEASE

Icon Lounge, Sioux Falls. 9 p.m. More info: thecollectiveeffortsunion.com.

Total Drag Records, Sioux Falls. $5. More info: totaldragrecords.com or (605) 521-6439.

NOVEMBER 27–28 » M I D W E S T S U P E RC RO S S

NOVEMBER 2 » SHINEDOWN

NOVEMBER 20 » NIGHT SHIELD CD

C O N C E RT

Icon Lounge, Sioux Falls. Also playing: B. Dolan. $15. More info: thecollectiveeffortsunion.com.

MUSIC

5 B RO W N S

Rushmore Plaza Civic Center, Rapid City. 7:30. $40. More info: gotmine.com or (605) 394-4115.

C LY N E & T H E P E AC E M A K E R S

The District, Sioux Falls. 7 p.m. More info: thedistrictsf.com and (605) 271-5600.

» HAIRBALL Deadwood Mountain Grand. 8 p.m. $20-25. More info: deadwoodmountaingrand.com or (605) 559-0386.

NOVEMBER 14 » OBIE TRICE Bigs, Sioux Falls. Also playing: Trey Lane, Tommy Gunnz, and Mato. $20/advance or $25/door. More info: thecollectiveeffortsunion.com.

SUN RISING

NOVEMBER 22 » T H E S H I VA S Total Drag Records, Sioux Falls. 7 p.m. $7. More info: totaldragrecords.com or (605) 521-6439.

NOVEMBER 27 » MASON JENNINGS The District, Sioux Falls. The District, Sioux Falls. 7 p.m. More info: thedistrictsf.com and (605) 271-5600.

NOVEMBER 28 » T H E OA K R I D G E B OYS : C HRISTMAS N IGHT OUT

Washington Pavilion, Sioux Falls. 7:30 p.m. Tickets start at $45.86. More info: washingtonpavilion.org or (605) 367-6000.

NOVEMBER 29 » LORIE LI NE : C HRISTMAS CITY

IN THE

Washington Pavilion, Sioux Falls. 3 p.m. Tickets start at $56.16. More info: washingtonpavilion. org or (605) 367-6000.

(Event 2) Image by Jeffrey Zoss Photography.

7 THINGS

(page 14) NOVEMBER 2015

things yo u m u s t d o t h i s m o n t h

JINGLE BELL RUN/WALK

November 27. 5th Street & Phillips Avenue, Sioux Falls. 5:30-7:30 p.m. This holiday-themed 5k race aims to fight arthritis and kick off a the season of giving. Runners and walkers are encouraged to wear a costume and tie jingle bells to their shoelaces as they follow the course through downtown and Falls Park. $30 to enter. Volunteers needed. More info: jbr.org/siouxfalls.

WINE & STEIN // November 6. Sturgis. Head to Sturgis for this all-day culinary event. Local businesses pull out all the stops to showcase a wide variety of top quality desserts, appetizers, and entree items, tailormade for holiday gatherings. In addition to food offerings, enjoy wine and craft beer selections from area breweries, wineries, and distributors. Attendees each receive a commemorative wine glass and tasting stein. $25 advance/$30 door. More info: (605) 347-2556 or sturgis-sd.gov.

SIOUX FALLS CRAFT BEER EXPO

November 7. Sioux Falls Convention Center. 3-6 p.m. Presented by Chop Liver Craft Beer Festivals and JJ’s Wine, Spirits and Cigars, sample beers from more than 40 local, regional, and national breweries. Education seminars include food and beer pairing and a brewers panel. Enjoy music all day, courtesy of Minneapolis-based Kind Country. $40 for general admission. VIP tickets are $50, and include 2 p.m. early entrance. More info: siouxfallscraftbeerexpo.com or tickets at Convention Center Box Office and JJ’s Wine, Spirits and Cigars.

WINTER WONDERLAND KICKOFF

November 20. Falls Park. 6 p.m. Jump start the holiday season in Sioux Falls’ namesake park. Join the big countdown to the moment when more than 355,000 bulbs illuminate 26 miles of light strings. Visit Santa, Mrs. Claus and the reindeer, partake in McCrossan’s horse and wagon rides, view the ice sculptures, and enjoy free cookies and hot chocolate. Falls Park will be closed to cars that evening, so park downtown and take the free bus from any trolley stop. More info: visitsiouxfalls.com or (605) 275-6060.

PARADE OF LIGHTS

November 27. 7:30-9 p.m. Phillips Avenue, Sioux Falls. Dazzling holiday floats will flood the streets with light and music at this official kickoff of the downtown holiday season. Floats will compete for awards like CenturyLink Best Use of Lights, Spirit of Sioux Falls, Best Workmanship, and Mayor’s Choice. The parade route runs from 5th Street to 14th Street on Phillips Avenue. More info: dtsf.com or (605) 388-4009.

HOLIDAY CELEBRATION AND WINTER MARKET

November 28. Main Street Square, Rapid City. 1-6 p.m. Bring the family for a day of horse-drawn wagon rides, live music, a figure skating performance, visits with Santa, and a tree lighting ceremony. Do a little holiday shopping with local vendors in the Winter Market. More info: mainstreetsquarerc.com or (605) 716-7979.

FESTIVAL OF LIGHTS PARADE

November 28. Downtown Rapid City. 6 p.m. Marvel at glowing floats, illuminated horse-drawn carriages, animated scenes in flatbeds, marching bands, and a full-size passenger locomotive adorned with more than 100,000 lights. Make an evening of it with a night of music and food downtown. More info: festivaloflightsrc.wordpress.com or (605) 340-0914.

(page 16) NOVEMBER 2015

CULTURE PROFILES

GET COOKIN' Not everyone is gifted in the culinary arts. That’s just a fact of life. But it can be your little secret, thanks to classes like Culinary Boot Camp. Offered by Sioux Falls Community Education, participants can learn how to not only fend for themselves in the kitchen, but make simple homemade dishes that will wow family and friends. Instructor Stacy Fisher starts her Boot Campers with the basics.

NOVEMBER & DECEMBER CULINARY CLASSES *SEE CATALOGUE FOR COMPLETE LISTINGS

CULINARY BOOT CAMP II 11/17 OR 12/1 SESSIONS RUN 3 TUES/THURS COST: $79

UFF DA! ART OF LEFSE MAKING 11/9 COST: $35

COME JAM WITH US! —JAMS & JELLIES 11/5 COST: $35

EASY AS PIE! 11/16 OR 12/14 COST: $39 “It is geared toward someone who has no real experience in the kitchen,” she explained, while chopping carrots for a stir fry. “We start with basic knife skills - how to hold a knife, how to use a knife, how to cut things properly so they all cook at the same time. We work on different cooking techniques and definitions - what does it mean to blanch? What is saute versus pan fry? We do a little bit of classroom work the first couple of nights. And then we get in the kitchen and really get hands on.”

students will go more in depth, focusing on things like sauces and even gravy.

During each class, students make something they can bring home and share. And with the holidays approaching, Fisher is mindful of their desire to contribute. “Next week in class, we’re actually doing a secret recipe of mine. It’s my fresh cranberry sauce. And so someone who doesn’t cook has a Thanksgiving to go to and is supposed to bring a side. They’re not going to bring that can of cranberry that looks like the shape of a can when you dump it out. They’re going to have what is a very simple recipe to make for their family that tastes amazing, didn’t take them hours and hours to do, but will impress everyone, because it is kind of a special thing.”

For instructor Linell Madson, lefse-making has been a lifelong passion. “It’s just a fun process to roll out, you cook it on the griddle, then some people add sugar or whatever they want, then you roll it up and eat it. Usually it’s a Thanksgiving or Christmastime treat. Although in my family, we’ve been known to have it on the 4th of July. We love it.”

For those who have already completed her Boot Camp I, or already know kitchen basics, Fisher also teaches a Culinary Boot Camp II. In the second installment,

Community Ed offers classes for those looking to get more specific in the kitchen as well. Fisher, who owns Cherry Bomb Cake Co., teaches cake making classes, as well. There are also opportunities to learn homemade jellies and jams, pies, and more specific ethnic holiday favorites, like lefse.

She learned to make the potato-based Norwegian flatbread from previous generations of women in her family. Now, Madson teaches the “art of lefse” along with her daughter, who is a sophomore at Sioux Falls Lincoln High School. “She teaches it better than me,” laughed Madson. “She’s a better cook. More confidence. We have a lot of fun

teaching it, because we know how much we enjoy making it and eating it together. It’s been a fun family thing for us.” The Madsons’ students come from all walks of life. Many are adults who come with children to learn something of their shared heritage. Others had grandparents who made lefse, but parents who didn’t, so they are looking to bring the tradition back. Others yet just really like lefse and want to learn something new. Fisher and Madson both say the fun for them is seeing their students’ confidence grow. “People walk out just feeling tickled that they know how make lefse,” said Madson. “The main thing I hope people get out of it is at least a desire to try more,” said Fisher. “I really preach that anyone can cook and that a cooking disaster is not the end of the world. Throw it out, try again, start simple. Read your recipes and try.” For more info on Sioux Falls Community Education, visit sf.k12.sd.us and click on the “Comm Ed” tab, or call (605) 367-7999.

605MAGAZINE.COM (page 17)

Q&A

Q&A YOUNG FRANKENSTEIN Image by Rapid City Arts Council

GENE WILDER & PETER BOYLE | 20TH CENTURY FOX ; 1974

For devotees of comedy classics, Mel Brooks’ 1974 film Young Frankenstein is a fantastical masterpiece of nuanced satire. Matt Nesmith, Assistant Professor of Theatre at the University of South Dakota, is ready to take this piece of movie magic to the stage as he directs a musical version this month.

In broad strokes, tell us about the play: Matt Nesmith: This musical version incorporates all of the original satire and most memorable moments, while adding a musical score that is itself an homage to many different musical theatre styles and eras. The story centers on Frederick Frankenstein, who reluctantly returns to the ancestral home in Transylvania to carry on the work of his father, Dr. Victor Frankenstein. Through many comedic and romantic twists and turns, Frederick creates his own monster, who in turn finds love and happiness with his own bride after some harrowing adventures with fearful villagers and an overzealous inspector. Many people are familiar with the movie starring Gene Wilder, how does this story translate to the stage? MN: The story is a faithful adaptation, and all of the most memorable moments and lines are included in the musical. Fans of the movie will not be disappointed! Why do audiences continue to connect with this story? MN: Mel Brooks’ style of humor has never gone out of fashion, having influenced filmmakers like the Farrelly Brothers and Adam Sandler. In addition, audiences love to escape the stresses of the day, share a good love story, have the opportunity to laugh out loud, tap their toes to catchy songs, and be dazzled with the visual spectacle that is the American musical. Young Frankenstein provides all of those opportunities in abundance. Young Frankenstein runs Nov. 20-Dec. 6 at USD’s Wayne S. Knutson Theatre. $15/adults, $12/seniors, $10/12 and under, $5/USD students. For more info, visit usd.edu/fine-arts/theatre/current-and-upcomingproductions.

(page 18) NOVEMBER 2015

BEYOND BORDERS with mark lloyd

Borders went bankrupt? So what. That doesn’t stop former employee Mark Lloyd from finding out what’s the next hottest read.

Radiance by Catherynne M. Valente This is described as “a decopunk pulp science fiction alt-history space opera mystery set in a Hollywood and solar system very different from our own.” That sounds pretty awesome.

Notorious RBG: The Life and Times of Ruth Bader Ginsburg by Irin Carmon and Shana Knizhnik Ruth Bader Ginsburg in the house. I'm not really sure how serious this book is, but the picture on the cover gets me every time.

And Joshua also attends of a lot of script writing workshops. It's just a bunch of guys telling each other script ideas and reading scripts and critiquing each other. It's worthless, but it makes Joshua feel like he is doing something to become a script writer. At one such meeting, Joshua pulls a script idea out of the air for a movie called Zombie Wars. Everyone says that this is a great script idea, so Joshua is forced to start writing it before the next meeting.

Joshua is living the easy life in Chicago. He's got a job teaching English as a second language to a bunch of Russians and Eastern Europeans. His laptop is full of half-written scripts about aliens and Nazis and stuff. He's got a beautiful Japanese girlfriend named Kimiko. He honestly has no idea why she likes him. And Joshua gets to go to a lot of parties hosted by his students. These parties are full of people speaking Russian or Serbian, and Joshua ends up nodding his head and laughing politely all night. Anyway, Joshua rents the upstairs part of this house owned by this war veteran named Esko. At least he did until Joshua comes home to find Esko playing with Joshua's underwear. After that, Joshua walks to Kimiko's house and moves in.

Meanwhile, in one of Joshua's classes is a Bosnian woman named Ana. Joshua is fairly certain that Ana is flirting with him and he is also fairly certain that he finds her attractive. She invites him to a party full of Russians and Bosnians and Joshua ends up smiling and nodding his head all night. But Joshua is still fairly certain that Ana is flirting with him. And he's also fairly certain that he has a beautiful girlfriend named Kimiko. Furthermore, he is fairly certain that Ana's husband is a hulk of a man who could easily rip his head off. But Joshua has to get the Zombie Wars script done. Nothing could possibly go wrong. Have a book you want Mark to review? E-mail contact@605magazine.com

(page 20) NOVEMBER 2015

WAY TOO INDIE

8.5

bio:

Dustin Jansick is the owner of WayTooIndie. com, which is dedicated on providing you with the most accurate and honest movie reviews and ratings. The site is focused around, but certainly not limited to, independent films. Dustin, along with other fellow contributors, not only write reviews on indie, foreign and art house films, but also post trailers, news articles and Top-10 lists. Check them out on Facebook and @WayTooIndie on Twitter.

SICARIO

“A VOLCANIC DRUG-WAR THRILLER THAT IMPRESSES ON EVERY LEVEL.” It’d be hard for anyone to poke holes in Sicario, a dark, pulpy thriller crafted exceptionally well by director Denis Villeneuve and his team. The story starts as a slow-burn mystery, following Kate Macer (Emily Blunt), a wary FBI agent slung head-first into a shady government task force mission meant to cleanse the U.S./Mexico border of drugs, corruption, and violence. As the streets fill with blood we slowly uncover, with Kate, more and more of the truth behind her new team’s blatantly unethical methods of crime-fighting, the film develops into a tense, action-packed scramble that will leave you gasping for breath. Sicario is so confidently presented that many of its finer details may go under-appreciated. One subtlety that comes to mind is the sense of traversal Villeneuve creates to immerse us in the story’s nightmarish setting. Early in the film, we see Kate traveling with her team in a caravan of armed vehicles, rolling through the streets of Juarez en route to apprehending a suspect that may lead them to the head of the cartel. We see bodies hanging under an overpass like aging meat, their bodies mutilated, blood dried. Aerial shots of Mexico fill the screen with orange, dusty earth, emphasizing

the fact that the Americans are invaders in a sprawling, buzzing hornet’s nest. Cinematographer Roger Deakins is invaluable, shooting Mexico as a forbidden place polluted by death and despair.

talk, he leans his body weight on him, driving his shoulder up under his chin as if in a twisted gesture of dominance. When we learn the truth behind Alejandro’s motivations, the character and performance become even richer.

The care Villeneuve puts into making these sequences, in which we take time to watch the team travel from point A to point B, is the core of what makes Sicario so engrossing. The tension builds with each gruesome thing we see, each morally indefensible act Kate is forced to participate in. The storytelling evokes a sinking feeling of “I’m not supposed to be here” that makes every little moment terrifying in its own, twisted way. It’s one of those great movies that forces you to go at its pace rather than pandering to yours. It can be unbearably intense at times, which in turn makes it an unforgettable, white-knuckle experience.

The second half of the film would be standard action fare if stood on its own, but when stood on the foundation of paranoia and confusion built in the first half, it’s volcanic, heart-stopping entertainment. The story’s revelations don’t come easy or quickly, but when they do, they’re rattling and resonant and will stick with you for days.

This is one of the best performances of Benicio Del Toro’s career. As Alejandro, he intimidates his prey not just by hurting them, but by invading their space. In the cramped back seat of a car, he extracts information from a corrupt cop not by punching him, but by driving his finger into his hostage’s ear canal. When the hostage refuses to

Does the Sicario demonize Mexico? No. It considers the psychology of the people who drive the conflict that ravages those terrorized towns on the border and questions the nature of U.S. involvement. Villeneuve, his cast, and crew have made an undeniable, powerful film that works on so many levels it’s scary.

Bernard Boo Read full review: way2in.de/1wg

605MAGAZINE.COM (page 21)

BLIND

Eli Hayes Read full review: way2in.de/1um

Those with the privilege of sight tend to take the ability to see 10 for granted, not often thinking about or feeling gratitude for what’s been given to them. But what would it be like not to have the opportunity to stare at oneself in the mirror? Not to be able to visualize oneself in one’s mind? It isn’t difficult to imagine that one’s self-image would be affected by such an incomplete sensory experience, as is the case with Ingrid, the protagonist of Eskil Vogt’s wonderful directorial debut, Blind. In the end, it's cinema in the purest form - an imagistic recreation of reality.

8.0

A CHRISTMAS EVENT FOR THE WHOLE FAMILY!

ASHBY

Dustin Jansick Read full review: way2in.de/1w3

GOODNIGHT MOMMY

Ananda Dillon Read full review: way2in.de/1vt

Ashby attempts to combine two very different narratives into one 10 cohesive storyline. In one corner is a dark story about a man attempting to absolve his sins and overcome his wrongdoings. And in the other corner is a story of a teenager trying to build enough courage to stand up for himself by trying out for the football team. But there’s no graceful transition between them. And by not narrowing its scope, Ashby leaves some of the more interesting subplots unresolved. You’re better off watching last year’s St. Vincent - similar story but better in just about every way.

4.5

In Goodnight Mommy, twin brothers become suspicious of their mother when she returns from plastic surgery with her face in bandages. At all moments a deftly crafted mystery and with thoughtful scares and the sort of shocks that don’t feel extraneous, Goodnight Mommy is a must-see for anyone who appreciates sustained suspense, and who maybe doesn’t mind a trip to a masseuse after to get all that tension worked out. A repeat viewing feels necessary to watch the film with fresh eyes after the truth is revealed, and if mandatory repeat watching isn’t the mark of a good film, I don’t know what is.

You’ll reminisce with both classic and modern carols with our band, adult choir, children’s choir and dance team, and experience an unforgettable live nativity!

e t a r b e l Ce

s a m t Chrwiisth Us!

Spring Ave h / 8th St &36-2227 rc u h C y il am (605)3 Faith F urch.com / faithfamilych

8.5 10

CHRISTMAS SERVICE Sunday, December 20 at 10AM Candlelight. Music. The Christmas Story.

(page 22) NOVEMBER 2015

HACKING AWAY BY KAILEY TENNESSEN

lifehack (ˈlaɪfˌhæk) —n any procedure or action that solves a problem, simplifies a task, reduces frustration, etc., in one’s everyday life

TWO-INGREDIENT PUMPKIN MUFFINS You don’t have to be an expert in the kitchen to contribute to a holiday meal. Anyone can whip these tasty seasonal treats up in no time.

INGREDIENTS: ▶▶

One 15 oz. can of pumpkin ▶▶ One box of spice cake mix ▶▶ ▶▶

Muffin/cupcake liners Whipped cream (optional)

DIRECTIONS: ▶▶ Mix the pumpkin and spice cake mix until well combined. ▶▶

Spoon the mixture into lined compartments of muffin tin. Each should be 2/3 full. ▶The ▶ consistency of the mixture is thick, so smooth it out if you care about the final appearance. ▶Bake ▶ at 350° for 1822 minutes. ▶Allow ▶ to cool before removing from tin. ▶Top ▶ with whipped cream, if desired.

#FNBGiveFirst

VOTE FOR YOUR FAVORITE NON-PROFIT!

The First National Bank in Sioux Falls is sharing the spirit of the holidays by giving away $2,500 to the four local non-profits with the most mentions on our social media pages.

NOVEMBER 9 â&#x20AC;&#x201C; DECEMBER 9

Visit fnbsf.com for details. The First National Bank in Sioux Falls does not endorse anything posted on Twitter, Instagram, or our Facebook page by anyone other than our social media team. Eligible organizations are non-profit, tax-exempt as defined in section 501(c)3 of the Internal Revenue Code.The First National Bank in Sioux Falls contributions are awarded to qualified nonprofit organizations located within a 50 mile radius of 100 S. Phillips Ave., Sioux Falls, SD.

IN SEASON BY HANNAH KOELLER

(page 24) NOVEMBER 2015

Grown–up HOT CHOCOLATE BAR

An adult twist on this cold weather favorite is perfect for a small gathering of friends or family visits this holiday season. With a wide variety of options for alcohol and garnishes, countless custom combinations are possible.

STOCK YOUR BAR ALCOHOL: Kahlua, Bailey’s, Fran-

gelico, butterscotch or peppermint schnapps (really, any favorite liqueur works) GARNISHES: Marshmallows, chocolate

chips, whipped cream, chocolate syrup, white/peppermint chips, cinnamon sticks, candy canes TIPS

▶▶ Add 1 ½ oz. alcohol per cup of hot cocoa. ▶▶ Use your favorite candies, ice creams, or desserts as a guide to experiment with flavors. (Example: If you like Nutella, try a little Frangelico. If you’re a Girl Scout Cookie fan, add some peppermint schnapps.)

FIND OUR SIMPLE RECIPE FOR HOMEMADE HOT CHOCOLATE AT 605MAGAZINE.COM

DESIGNED TO BE

AMAZING The earth shows her splendor with a vibrant splash of color. Brilliant. Rich. Amazing. Embrace the season. Show your colors. At Faini Designs Jewelry Studio, youâ&#x20AC;&#x2122;ll find fine jewelry from prominent designers that reflects your unique style. Designed to be amazing.

FainiDesigns.com 6203 SouTh olD VillAgE PlAcE In the Heather Ridge Village

605.339.6956

(page 26) NOVEMBER 2015

AT HOME WITH CARTER & ANNE TAYLOR

CARTER + ANNE TAY L O R

When Carter and Anne Taylor moved from Pierre to Rapid City in 1998, they were looking for a turn-key home where their thentoddler sons, Jack and Adam, could grow. But at first, the 1943 ranch on the boulevard didnâ&#x20AC;&#x2122;t seem terribly promising.

605MAGAZINE.COM (page 27)

“We drove by it a lot of times before we went in,” Carter said, laughing.

When they finally decided to check it out, the home’s 3,600 square foot interior and good condition sold them. And slowly,

The couple is part of the ownership team of Dakota Business Center, which has been run by Anne’s family for three generations. Their love of art, antiques, and eclectic, yet sensible interiors is evident as one enters their home. The seating area off the entrance is full of neutral, warm pieces in classic shapes, anchored by a cream couch and rust red chairs with bright blue throw pillows acquired on a trip to Barcelona.

over time, the couple has made

The dining room set sits atop

it their own.

a graphic print teal and white

“At that time, we had a collection of hand-me-downs,” remembered Anne. “Our stuff was sort of mismatched, which was fine, but it was nice to actually have a designer come in and help us get

area rug. The table and chairs, Carter says, began as Federalist style, but through refinishing and reupholstering, now emit more of a French country feel. Anne tells us that the set actually

our personality into the design

belonged to a doctor who

and have it all make sense.”

once lived in the house. Her

As the home’s fifth owners, the marks of those who came before are evident. The entrance is flanked on one side by a lightflooded seating area, and to

grandparents bought it from him. “Carter and I inherited it when we lived in Pierre, then we came here and bought this house and brought it back.”

the right, a raised dining room.

The mantel displays pieces of

Beyond the seating area, through

McCoy pottery that the Taylors

French doors, is a cozy den, which

have acquired over the years.

the Taylors believe was once a

Below, where the fireplace would

porch or carport. The den is a

be, is a floral painting created

dark, comfortable space featuring

by Anne’s longtime friend, artist

record players and an antique

Linnea Tobias. Although it serves

victrola. Mingled with the vintage

as a pass-through to the kitchen,

pieces is Southwest-influenced

inset plasterwork around the

art, which represents Carter’s

ceiling helps to establish the dining

Albuquerque childhood.

room as its own space, with dove

The original house was roughly 2,500 square feet, and a previous owner expanded both the

grey walls that contrast with the graphite color above. The spacious galley-style kitchen

main floor living space and

makes the Taylors particularly

the basement. Although the

happy. Five years ago, they gutted

expansion increased the home’s

the once-cramped space and

size substantially, its location on

spent the entire summer creating

a roomy corner lot allowed for

a room that makes sense. A wall

plenty of remaining yard space.

was removed, the washer and

(page 28) NOVEMBER 2015

AT HOME WITH CARTER & ANNE TAYLOR

dryer were relocated to the

kitchen is a round inset booth,

basement, and new storage

which has been refinished.

and prep areas were added.

But, since the Taylors say

It all started when bad weather kept Carter off the water one spring. “We had some friends who were building a house and they had just enough floor left over that we thought we could lay it down in this kitchen,” he said. “Then we thought, since we’re doing that, we may as well do the cabinets.” “It just snowballed,” laughed Anne.

“Then we thought, if we’re doing that, we may as well do the whole thing,” added Carter.

The aqua walls and backsplash evoke the family’s love of sailing, while the bright white cabinetry looks fresh and clean. “These are Teknion commercial cabinets,” said Carter. “We’re a commercial office interior business and we really liked this cabinet product and wanted to use it in our house.”

it’s where they remember gathering with their boys when they were young, and still gather when the high schooler and college freshman are at home, they couldn’t bear to lose it. The backdoor leads to the deck, next to which are stairs leading to the labyrinthine basement. Jack and Adam’s rooms are in the lower level. Also in the basement is a cozy family room, and a room affectionately referred to as the “Jazz Lounge,” set aside for the boys’ music practices. The one adult area of the basement is the recently completed wet bar, which boasts a closet-turned wine cellar, designed by Anne’s brother and built by a longtime employee. The Taylors say their next project will likely be the master bedroom, which sits off the main seating area. The Taylors agree that living in an older house means there is always a project, although they say, they are incredibly happy with their home. “I love how easy it is to live in,” said Carter, smiling. “It’s convenient from a neighborhood standpoint, but it’s also really homey. Last night, we had a bunch of people over and when they left, I was like, ‘I love our house.’ We just love living here.”

The only architectural touch remaining of the original

MORE DETAILS ONLINE

(page 30) NOVEMBER 2015

A TASTE OF SARCASM BY DENISE DEPAOLO

CRAFT ITALIAN AMERICAN FUSION 610 M E DA RY AV E . // B RO O K I N G S , S D 5 70 0 6 // 6 0 5) 6 9 2 - 2 5 5 5 // C R A F T F U S I O N S D.C O M

“Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly. Bring it up even incidentally, and all the innumerable factions of the clam bake regions raise their heads and begin to yammer.”- Louis P. De Gouy, The Soup Book (1949) After finding myself in Brookings several times on Mondays - Craft’s only closed day - I finally got a chance to try one of the newest additions to the city’s dining scene on a recent Friday. The scant signage and understated exterior gave few clues to the dining experience my friend and I were about to have. My first thought upon entering was, ‘Wow, this is pretty nice.” It took a moment for my eyes to adjust to the dim lighting, which was honestly a nice break from the early autumn sun. The interior was decorated tastefully in a restrained combination of industrial, yet modern, brick and wood with metal finishes. One thing that was very striking was the professional demeanor and appearance of all of the front-of-thehouse staff. This thought was driven home when our tie-clad server, Tyler, greeted us and went through the day’s features. He left to grab our drinks, and as we looked through the menu, the next striking thing was the pricing. It was like the words on the menu and the prices just didn’t add up. Perhaps we’re used to being gouged, but half the menu was under $10, with the most expensive item being the $12 Prime Rib French Dip. So, we ordered the aforementioned French Dip, plus the Crab Cake Burger, and the Crispy Pasta Rosa. Both of our sandwiches came with salad or soup, so we ordered both soups of the day (French Onion and Clam Chowder), which were delivered promptly. Let’s talk about these soups. Holy crap. First of all, this was legit French Onion. The top was covered with blistered, gooey cheese, and once that layer was traversed, we found the next layer of broth-saturated croutons. Beneath the croutons was a pitch black treasure trove of caramelized onions and as much salty, oniony flavor as one could ever imagine packing into a mere broth. Onto the Clam Chowder. To be honest, I was expecting a bowl of standard white, punctuated with a few clams and potatoes. That is not what we received. The creamy terra cotta-colored joy set in front of us would be

described as New England/Manhattan hybrid. It was by no means a vegetable soup, yet was full of bits of carrot, potatoes, peppers, and fresh herbs - in addition to fat, tender, delicious clams. Fresh black pepper gave it a tiny kick, but nothing a standard Midwestern palate couldn’t handle. We liked it so much, we asked Tyler about it. He sent a chef named Mike out, who graciously told us all about his rather complicated process of making the soup, and the bit of marinara that gives it the enigmatic orangey-pink color. We were just finishing up our soups when the entrees arrived. We started with the Prime Rib French Dip, which was loaded with tender, flavorful beef. The bun was super-soft, but maintained its integrity when dunked into the generously-sized ramekin of savory jus. Next, we tried the Crab Cake burger. I liked that there was more crab than filler in the patty, which is a problem many seafood lovers have had to contend with. It was well-seasoned, and the spinach and tomato added a necessary brightness to the overall composition. My only issue with this dish was the lack of any crunch. The patty didn’t have any sear on it, which caused a lot of monotonous texture with the bun (which was top notch). Even changing out the spinach for a crispier lettuce, or adding some fresh red onion might have made a big difference. The flavors were spot on, but texture is a big thing with me. Finally, we dug into the Crispy Pasta Rosa. This was breaded chicken atop perfectly al dente pasta, with a mixture of marinara and creamy Parmesan sauce, lightly dusted with Romano cheese. Now, let’s talk about texture. Everything happening under the chicken was very, very good. However, the chicken was the star of this show. No, the star of this meal. Think about the most flavor-packed, wonderful fried chicken. Now, take away the grease and make it twice as crunchy. The breading was on point. Seriously, I am having a Pavlovian response to the memory of this chicken. B O T T O M L I N E : Damn, Brookings!

[AT M O S P H E R E ] It was tasteful and warm. We could have been in any major city. [ S E RV I C E ] Tyler was on it. When dining out in a college town, one sort of expects a level of almost-annoying informality, but he was friendly, while maintaining total professional decorum. [ TA S T E ] This was a pretty fantastic meal. [ I T ’ S T H E FAC T S ]

•

Craft’s chefs try to locally source as much of their menu as possible. There are even a few gardens in Brookings that provide the restaurant’s produce.

•

Craft views itself as a part of the community. Every member of the partnership group that owns the restaurant either goes to or graduated from SDSU, and 90 percent of the staff is currently in school.

•

This holiday season, look for a special menu featuring craft beers, and handcrafted cocktails, plus a special offer on Craft gift cards.

CUSTOMIZED MEAL PLANS

WELLNESS COACHING EVENT COORDINATION

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(page 32) NOVEMBER 2015

DELISH DELIGHTS POMEGRANATE MARKET BISTRO

4815 S Louise Ave // Sioux Falls, SD 57106 // (605) 275-0200 // pomegranatemarkets.com

BLACKBERRY SAGE

GIN DANDY

“It’s basically an old school ferment of tea, sugar, and water. You add a culture to that and allow time to do its thing. Ultimately, the base of it is sour, akin to apple cider vinegar. If you allow a lot of time to pass, it will get more sour. If you like it a little sweeter, you can cut the time down. It’s probiotic rich, it’s refreshing, it’s good for you, it’s good for the gut.”

Learn how to make your own Kombucha at 605magazine.com!

THE FLY

KOMBUCHA

605MAGAZINE.COM (page 33)

DELISH DELIGHTS

“Most people have everything they need to make this dish, minus the kimchi, always on hand. The toasted sesame oil really comes through, which is one of my favorite things. The kimchi brings a slight sourness, a little spicy. The tamari adds that salty element to it. It’s easy. It can be tailored to your needs. Everyone should know how to make a fried rice.”

KIMCHI FRIED RICE

INGREDIENTS:

▶ ▶ 2 C cold leftover rice ▶ ▶ 1 T coconut oil ▶ ▶ 1 Medium carrot (diced) ▶ ▶ 1/3 C frozen peas ▶ ▶ 1 Egg (lightly beaten)

DIRECTIONS:

▶ ▶ Place half of the oil in medium hot pan, add egg and cook 45-60 seconds, remove from pan. ▶ ▶ Add reserved oil, add rice and cook for 2-3 minutes, stirring to prevent sticking.

▶ ▶ 1/2 C Pomegranate Market ▶ ▶ Add carrot and peas, cook kimchi additional 1-2 minutes. ▶ ▶ 1 T tamari ▶ ▶ 1 T toasted sesame oil ▶ ▶ 2 scallions (thinly sliced)

▶ ▶ Add kimchi and tamari, cook 1 minute, stirring to prevent sticking. ▶ ▶ Toss eggs and scallion into pan, stir to incorporate, turn off heat and add sesame oil, serve hot with additional kimchi on the side.

MATTHEW REGNIER BISTRO MANAGER Pomegranate Market’s Bistro has become a go-to for health conscious eaters in a time crunch. With most items made from scratch, often using fresh, locally-sourced ingredients, the staff endeavours to make healthy food delicious and accessible.

GET INVOLVED BY JORDAN SMITH

(page 34) NOVEMBER 2015

DANCING WITH THE SIOUX FALLS STARS Phyllis Arends, NAMI Sioux Falls’ executive director, had an idea for a fundraiser for many years that is finally coming to life this month.

Submitted Image.

COMPETITORS A L A N A SN Y DER & EDE N QUIZO N [605 MAGAZINE] [DATE NIGHT DANCE COMPANY]

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She and her husband took up ballroom dancing The Event Company. Having a family member that when their youngest son graduated high school, has a mental illness, she has participated in NAMI and wanted to incorporate the TV program Dancing events over the years. With the Stars into NAMI's fundraising ever since, but was never sure how to pull it off. Enter Addie “The stigma surrounding mental illness still is so Graham-Kramer and her team at The Event Com- shocking to me, and many of those that are diagnosed and manage it through various treatments pany. lead very successful lives,” she said. “I see this first NAMI (National Alliance on Mental Illness) is a hand with my sister. She is a not only an amazing nationwide nonprofit organization dedicated to im- mother, wife, sister, daughter, aunt, but she is also proving the lives of those affected by mental illness. a successful businesswoman in our community. This Everything offered is at no cost to those in need of event will not only help to raise funds to further the support, so NAMI must raise money to grow the op- mission of NAMI Sioux Falls, but it also helps to eration and the number of people they serve. create awareness about diminishing the stereotypes, speaking out about mental illness and teaching oth“We survive primarily on the donations from gen- ers that it is like any other illness,” she said. erous individuals and businesses within the Sioux Falls community. It is important to our organiza- According to Graham-Kramer, Arends’ passion for tion that the funds we raise stay in Sioux Falls and ballroom dancing meant she knew which studios go directly into our programming in order to reach to contact, “We collectively reached out to them to as many individuals in our community as possible,” get their buy-in since they are donating every hour explained NAMI president Mary Beth Fishback. of studio time and practice sessions to the cause. Then our team personally reached out to those that Arends says that statistically, there are at least we felt had great social clout and were well-known 30,000 people in Sioux Falls living with a mental throughout the community. These are the ones that illness. She is both executive director and a family we wanted to be on the celebrity dance team and we member of a NAMI beneficiary. “I am there to talk have a variety of ages, industries and backgrounds.” to them and understand. We want people to know they are not alone in this. Mental illness is a medical Dancing with the Sioux Falls Stars will be held illness. There is no shame in it, we want to normal- at The District in Sioux Falls On November 7. ize mental illness.” The night will begin with live music by Goodroad, followed by a group dance. Then, each of the couFishback points out that the family and friends im- ples will perform. Judges will rate each from one to pacted and supporting one of those 30,000 means 10. The couple with the highest overall score will be the actual number extends well beyond just those deemed the winners. And later in the evening, the diagnosed, “Our hope is that by raising awareness audience will have an opportunity to dance with and much needed funds, we will be able to expand the stars. our programs and reach more people within the community.” “It is going to be a fun, unique event with great food, signature drinks, live music, and the highlight, see“The real hope is that the event helps to bring mental ing our very own Sioux Falls stars participating in illness into the limelight. We want people to realize a live dance competition,” said Fishback. “We hope that is it OK to seek treatment. Early identification that Dancing with the Sioux Falls Stars will be a makes brighter outcomes,” added Arends. memorable night for those that attend and help to connect them with the mission of NAMI Sioux Falls.” The Event Company got involved in the initial conversations about Dancing with the Sioux Falls Stars Tickets are $50 or $75 for VIP, and can be purin September 2014, and has worked with NAMI on chased at DancingWithTheSiouxFallsStars.com all of the planning stages from the venue to select- or at the door. For more info about NAMI, visit ing the dancers. Graham-Kramer’s passion for the NAMISiouxFalls.org. event goes deeper than just her title as president of

AN EVENING WITH

HARVEY DUNN’S

Feminine Images

Experience

Harvey Dunn’s paintings

come to life!

November 11-15 • SDSU Doner Auditorium, Brookings Tickets: 605-688-6045

www.SouthDakotaArtMuseum.com

MICHAEL TODD | STUDIO BLU PHOTOGRAPHY | OUTDOOR CAMPUS

Andy Howes is a bit late for breakfast.

The morning we’re to meet, the president and owner of Howes Oil Co. is managing a gas station makeover, the 31st of its kind. It’s another conversion to reflect his company’s Local brand, with the store’s zip code featured prominently on its signs.

Designer John Boylan, who just put his order in, sees Howes through the window of M.B. Haskett, finishing a phone call.

“He’s putting out a fire,” Boylan said with a knowing laugh. His work through advertising firm

“ I T ’S FU N TO M A K E B US I N ES S D EC IS I O NS OV ER A G L AS S O F BO U RBO N.”

Fresh Produce graces all 31 Local c-stores, and is

Haskett’s, a locally owned restaurant in Sioux Falls,

“The Valley” comprise the second; and Jack Klatt

what introduced him to Howes a couple years ago.

became somewhat of an early homebase for the

occupies both sides of a third single with the songs

six label owners, and a fitting one at that. With an

“Roadrunner” and “Ragged and Dirty.”

It turns out to be a manageable fire. The hitch

initial focus on South Dakota and Minnesota artists,

delays Howes only a few minutes, and he doesn’t

Different Folk expresses an appreciation for art

Boylan has created a cohesive look for this batch,

appear flustered as he walks into his familiar haunt

made close to home. They also make special note

including what are called obi strips to wrap around

on this mid-October morning.

to mention that their first three 7-inch records are

the left side of the vinyl and their sleeves. It’s a

being made in the U.S., at Gotta Groove Records

packaging addition used primarily in Japan, and a

in Ohio.

sort of synecdoche for the record label's artists:

Rieck to talk about a record label. Jewell and

The nascent label shows off those fruits of its

precisely picked, and possessing an interesting,

Rieck’s band the Union Grove Pickers had released

labor at its first release show on Saturday,

but lesser-known backstory.

two albums under the name Different Folk Records,

November 14 at 7:30 p.m., at Icon Lounge in

one of which was on vinyl and funded through

Sioux Falls. The Union Grove Pickers as well

The hope to support acts with strong, but smaller

Kickstarter. But at that time, Different Folk was

as Hentges’ band Burlap Wolf King will join

followings is at the forefront of Different Folk’s

mostly a name and an idea.

Jami Lynn, Jack Klatt and Ryan Kickland at

work.

He says we’re sitting only a couple tables away

from where he first met with Tim Jewell and Josh

the show. Howes can point to where the proper label later

“I’ve seen a lot of great bands come and go in

developed this year: at that table, and then at

All of the concert’s artists also appear on Different

Sioux Falls,” said Howes, the oldest of the group at

that table, and later at that table, where he would

Folk’s first three releases: On one, the Union

41. In addition to booking and marketing through

meet with groups also including musician Thomas

Grove Pickers’ “9 to 9” plays side A to Jami Lynn’s

his Fuel concert promotions, he wanted to know

Hentges, music retailer Corey Ross, and Boylan.

“The North Wind”; Burlap Wolf King’s “You Can’t

how he could help bands continue to make music.

Be a Byrd If You Can’t Fly” and Ryan Kickland’s

A label can help offset artists’ costs by giving a percentage of copies to them for free, plus additional records at a reduced price. Connections with record stores and other artists who can split 7-inches, among other organizational and economic benefits, play to bands’ favor when working with a label.

Hentges, speaking on the phone while on a trip to California, said, “Our goal is to release records on the vinyl format for artists who might not be able to afford doing that. It’s so much more expensive to do than pressing CDs or doing downloads.”

To talk the specifics of those financials, the Union Grove Pickers set their Kickstarter goal at $2,500 for the "Great Plains Driftin’" release. Ultimately, backers showed their support for folk music in Sioux Falls and the surrounding region when the band more than doubled its goal and raised $5,665.

Different Folk’s opening moves indicate close attention is being paid to the bottom line, too, considering that the 7-inch format is less costly, and that songs on the first three singles were already produced, avoiding recording or mixing and mastering expenses.

“If we don’t break even, we don’t move forward,” Howes said. “No one’s quitting their day job.”

The basic model is that each release will fund the next one, or Different Folk won’t be sustainable. And vinyl revenues do continue to grow, up 52.1 percent from 2014’s midyear LP/EP numbers at $221.8 million, according to the Recording Industry Association of America.

Vinyl singles have enjoyed a smaller increase in sales this year at 21.8 percent over 2014, and it’s worth noting that the number of units shipped rose 29.9 percent. Steven Williams, who runs Init Records, said the 7-inch format can have a limited appeal, and his work managing three independent record stores in the Minneapolis area informs

his opinion that an older demographic of folk

Just two of the label’s first three records will be

music lovers doesn’t align closely with the

available at the release show, due to backlogs

younger demographic of vinyl buyers.

at the record pressing plant. There are so few pressing plants that Record Store Day, coming

Williams’ label focused first on Midwest hardcore

again next year on April 16, puts a strain on

bands and shifted to international touring acts,

supply that extends months back and delays

and now counts nearly 90 releases. Before

smaller runs.

moving to Minnesota, Williams operated his label out of Sioux Falls for a number of years. He said,

“In my day job, there hasn’t been a refinery built

“To anyone starting a DIY label, I always wish

in decades,” Howes said. “I deal with supply

them the best of luck. Record labels are usually

issues all the time with petroleum.”

a source of debt and a labor of love.” And while Different Folk is confident on the For a label just starting, Different Folk appears

business side, the music does have to be good,

well-equipped on paper, considering its owners’

too, with “good” being subjective even among

backgrounds in business, bands and design/ marketing. Plus, they’ve weathered a few hitches to test their mettle.

the six owners. While the first three releases feature folk musicians, the label isn’t restricted by genre. Heavy metal is not off-limits, and neither are groups outside the Midwest. Different Folk is planning upcoming 7- and 12-inch releases with Oregon, Tennessee and Texas artists, as well as others based in South Dakota.

Through it all, the work needs to remain fun, Howes said, since the label is like their bowling team. It’s their side project away from day jobs. Hentges agreed. Although the meetings every other week and nearly daily e-mails involve lots of work, they can involve something else, too.

“It’s fun to make business decisions over a glass of bourbon.” •

For more info on releases and events, visit differentfolkrecords.com.

(page 44) NOVEMBER 2015

THE SCOOP BY KINSEY GUSTAFSON

NEXUS SMART PAY Across the Black Hills, signs and billboards have been popping up with the slogan, “Pay With Just Your Finger.”

finger. No more credit cards to remember or worry about theft, because each fingertip is individual. Not only is Nexus Smart Pay a free service, there is an incentive to try it out and sign up. They will give you 10 dollars to try at a merchant who has the system. As for what’s in store for Nexus Smart Pay, Maas and the team want to complete the “wish list” of their merchants in the near future and work to make it a better system. The long term goal is to create worldwide acceptance of Nexus Smart Pay. “Our authentication platform proves you are you before any monetary transaction takes place, thus reducing a huge risk for fraud,” explained Maas. “This is an important step in knowing that no other tool is needed to securely make payments by you. The importance here is that you are you and no one else has access to your identity.”

That slogan belongs to the new way to pay in Rapid City, Nexus Smart Pay. It’s true, too. With Nexus Smart Pay, customers are able to now pay for items at their favorite places with just the tip of their finger. Nexus Smart Pay was founded in 2012 by Klass Zwart and Al Maas. Maas says that the concept came from Spain with the mother company of Nexus called Hanscan. Maas then took the concept and brought it back to Rapid City. “I convinced the owner Klass Zwart and CEO Hans Timmermans to start the pilot program at the South Dakota School of Mines and Technology,” said Maas. “It started with 50 students at SDSM&T performing a test pilot on the terminals.”

The first terminal was installed at Seattle’s Best Coffeehouse in the Hotel Alex Johnson in June 2014. In just a few years, Nexus Smart Pay has gone from being tested at SDSM&T with 50 students to being in over 165 merchants in Rapid City. Just a few of those merchants include Starbucks, Great Harvest Bread Co., Colonial House, and Enigma Restaurant. The idea of Nexus Smart Pay is to change the way people shop by making a more secure, convenient, and revolutionary way to pay, says Maas. To sign up and use Nexus Smart Pay, it only takes a few steps. Head to Nexussmartpay.com to register, link a bank account, and then head to a local retailer with Nexus Smart Pay to scan a

He continued, “In addition, before the recent changes with the new chip card requirements, convenience and lower costs to the merchants seemed to be the main importance. Now security seems to be taking the lead when placing a priority on importance. Although we still believe convenience and lower costs to the merchants is the main goal, security has a lot to do with the way things are changing.” To learn more about Nexus Smart Pay, see a full list of participating merchants, and to sign up, visit nexussmartpay.com.

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(page 46) NOVEMBER 2015

THE REAL DEAL BY LEAH VANDEN BOSCH

Name: Fran Hill // Hometown: Colome, South Dakota // Age: 45 // Specialty: Currently, Peach Salsa

Submitted images.

FRAN HILL

Fran Hill is a food blogger who, ironically, lives in the middle of a food desert. With a population of less than 300 people, there is no grocery store in Colome. Hill's original idea of writing a family cook book eventually evolved into her food blog, On My Plate, where she shares countless recipes that will leave you feeling hungry, with a little bit of her life sprinkled in between.

What gave you the idea to start a blog? Fran Hill: My original plan was to put together a cookbook for family and friends as a Christmas gift. I collected recipes throughout the year, taking pictures of each one, but some time went by and I still hadn't been able to put together a cookbook, so I considered blogging as a platform to share the recipes I had set aside. I joined South Dakota Magazine in 2011 as an online contributor, where I post to their website twice a month, so that's taken up a lot of the time I set aside for writing, but I'm getting back into my personal blog, On My Plate. What gives you inspiration for a recipe? FH: It's all about moderation. I'm going to find recipes that have shortcuts and use convenient foods, but I'll include ingredients that are wholesome and fresh from the garden as well. I don't believe there is anything “bad” - it's all about balance. There's usually an ingredient I want to use in the kitchen, so I'll find a recipe for it. Very rarely are my creations completely my own. I'll adapt something to what I have on hand and according to my family's taste preferences.

A lot of the recipes I share are seasonal to what fresh ingredients I have available to me throughout the year. Do you grow your own ingredients? FH: I have a garden, where I grow a lot of my ingredients. I typically grow tomatoes, peppers, lettuce, peas, beans, squash, and zucchini. I do a lot of canning as well, making my own pasta sauce and salsa. I'm not able to make quick trips to the grocery store, so I like to stock up. We have lambs on our farm, and every spring I have to feed a hungry shearing crew that works long hours. I've learned to start preparing for that season now, putting away canned goods throughout the fall. How do you interact with your readers? FH: My blog has always been food-based, but I like to share a little bit of my life along the way. I typically include a story from something that happened on the farm or with one of the dogs. I substitute teach as well, so if there's a funny moment I'm able to share, I'll write about that. I like to find a way to connect my story to the recipe I'm posting. I use all of the social media sites – Facebook, Instagram, and Twitter. I'll have readers comment on a blog post or e-mail me with a question about a certain recipe. It's exciting to get feedback from someone saying they tried my recipe and loved it. What do you most enjoy about cooking? FH: My recipes are ideas. You don't have to follow them to the exact measurement. If you don't like an ingredient, cut it out. If you love something I didn't include, throw it in. Cooking is supposed to be fun. It's personal to your tastes. If you try something, and it doesn't turn out great, oh well. There's always another recipe. Visit Hill's blog, On My Plate, at my-plate.blogspot.com.

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(page 48) NOVEMBER 2015

LITTLE PARENT ON THE PRAIRIE by Tracy Kirby

S LOW D OWN

Image by Crista Ballard Photography

& G IVE THANKS We left on a jet plane. Unlike the song, we knew when we were coming back again. But, nonetheless, we left on a jet plane, to New York City, with two young children in tow. “Are we crazy?” we thought as we pulled into the parking lot at Sioux Falls Regional Airport. Probably. But our bags were packed, we were ready to go. There was no turning back. As we arrived at the airport, we unloaded our passel of belongings for a five-day trip - a stroller, a carseat, two large roller bags, three carry-ons, and as we would learn later, only about half of our brains. Huffing and puffing and burning off what felt like thousands of calories to get our little family of four and all our luggage on the move, we finally arrived...at the ticket counter. Whew. “Are we there yet?” It was here at the ticket counter that we encountered a minor setback on our journey east. As we looked at our reservation, it appeared that we were not, in fact, leaving on a jet plane. We were leaving tomorrow. As in, we bought our tickets for the wrong day and there we were at the airport with all our bags and half of our brains. Parent fail. We were meeting family in New York and already had our hotel reservations locked in. Arriving a day late would be a huge bummer and not to mention having to explain to our four-year-old her dreams of riding in an airplane that day were foiled. In a scramble, we tried to rebook and by the grace of God and an angel of Delta Airlines, we were able to snag a flight getting us in just two hours late. No big deal! Just more time for our preschooler to rub her face and hands all over every germ-laden seat in the airport, right?

Five hours and a used bottle of hand sanitizer later, we arrived in New York City. We arrived near midnight and even after the long day’s travel, the beaming light of excitement could not be extinguished from our daughter’s face. As we traveled from the airport to the hotel, we could barely keep her in her seat as she gawked at the lit up skyscrapers and bridges. As we arrived at our hotel, she could not contain her glee as we let her press the number “32” in the elevator. When we arrived at our room, she squealed with delight as we showed her the tiny couch where she got to sleep. When we woke up the next day, she looked down in wonder at the shockingly sprawling city beneath her and screamed as she pointed out every last detail to us, the half-awake parents. Needless to say, the trip continued with equally excited wonderment. A taxi! A leaf ! A rock! A building! A beautiful piece of TRASH! All laced with screams, jumps, and shrieking. As hilarious as every discovery of hers was, as a parent in the midst of it all, I will admit it was somewhat exhausting to keep up. I joked that I needed just ten minutes of silence staring at a wall to recover. And when I say ten minutes, what I really meant was two hours. But, each night as we fell into bed exhausted from the adventures of the day; I stayed awake and replayed each and every thing that she sighted in gleeful delight. With every squeal, she made us see and experience vacation and the world in a whole different way. What we would normally do when visiting the city just didn’t feel as important anymore. Now, relishing every bite of a cupcake, craning my neck to take in a skyscraper,

watching the mass of humanity walk by in wonder, hugging a lamppost, or spending several minutes admiring one fallen leaf were the new normal activities. And you know what? It all equated to making beautiful, lasting memories. I suppose that is one of the greatest joys of parenting; the privilege of slowing down and making memories together in the midst of adventure and discovery. So, yes, we are still probably crazy for pushing our heavy, double stroller filled with children all over the busy, dirty streets of Manhattan. But, I don’t regret one second of it. I learned so much from my daughter that trip. And as we kick off this month where we think about giving thanks and being grateful, I want to take a page out of my daughter’s book and quit rushing around from destination to destination and taking for granted the wonderment this life has to offer. Rather, I want to feverishly celebrate, savor, and give thanks for every little discovery along the way. Follow Tracy on her blog, littleparentontheprairie.com.

Minervas_605_11_15.pdf 1 10/16/2015 11:48:50 AM

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(page 50) NOVEMBER 2015

ASK THE JOHNS

Yes, all three of these guys are named John. Yes, it was a popular name in the ‘80s. The identity of these three amigos have been altered to protect the innocent. Have a question for the Johns? Shoot an e-mail their way at TheJohns@605magazine.com.

My whole family is coming to my house for Thanksgiving, including my teenage cousin who is a "vegetarian." I use quotes, because I've seen her eat chicken fingers on more than one recent occasion. Basically, what I'm asking is whether I need to make vegetarian options for her, or do I let her parents worry about it and focus on feeding the 15 other people?

I'll be spending my first Thanksgiving in Sioux Falls with my fiance's family. His mom, grandma, aunt, sisters, and female cousins are all planning on hitting the stores and "making a night of it" on Thanksgiving. I don't want to make waves, but the idea of fighting thousands of people for deals sounds like the worst way to spend my rare day off. How can I gracefully bow out without saying, "I'd rather stay home and drink with the guys?"

What's the deal with pumpkin spice? Seriously, what is the deal? Apparently I missed the memo, because I don't find the idea of pumpkin anything in my coffee appealing. Am I alone here?

JR: I only eat turkey if it comes on a pizza and not once has a relative accommodated my dietary restriction. Stick to your guns. Since you’re hosting, you set the menu.

JR: Show up with four boxes of Franzia to share. Starting at 1 p.m., make sure that everyone has a full glass of wine at all times (especially Grandma). You might still make waves, but at least no one will make it shopping this year.

JR: The deal with pumpkin spice is that it is awesome. Sure, it might make me basic, but when I go to Starbucks, I order a pumpkin spice with room for coffee. Stop hating.

JW: Oh this could be fun! Make an all-time epic spread, everything meat-centric and glorious. If she asks about the vegetarian options, go to the kitchen and bring out a bowl of green paste. Explain that it is an artisan local vegetarian farm-to-table medley. See what she reaches for. I've got money that this social experiment results in a turkey leg. JT: Teenagers tend to be pack animals, so perhaps she will just eat the food provided to avoid an uncomfortable conversation. Or, I’d discreetly reach out to her most sensible parent and ask for their opinion.

JW: Pull a Tony Romo and fake a clavicle injury. Say that the doctor forbid you from being in large crowds and that beer promotes bone strength. I mean, we can't prove that it doesn't, right? JT: As uncomfortable as it might be, this is the time to set boundaries. If you go along this time, you will be expected to go every year until you’re the only one left. Hopefully, they’ll be reasonable and a simple, “I’m not much of a shopper. I’m waiting for Cyber Monday,” will suffice.

Illustration by Chuck Bennis DISCLAIMER: Ask the Johns is a sarcastic piece. Their advice is not meant to be taken literally… except maybe John T’s.

JW: To quote Winston Churchill, "Yo, I like my coffee black, none of this pumpkin spice garbage that is blowing up my social media." I am pretty sure I got that quote right. The only thing that goes in coffee is a stir stick. JT: Pumpkin spice is just that - spice. There’s no pumpkin flavor in the coffee. It’s what they add to pumpkin to make it palatable to the masses. I’d suggest risking the imagined hipster stigma and giving it a try.

come be inspired

art gallery • museum • kids activities • weddings 500 N Main Ave • Sioux Falls • 605.271.9500 • sfmvm.com

(page 52) NOVEMBER 2015

605 FACTOIDS BY JILL JOHNSON

Do you know the facts? Each month we bring you interesting tidbits about our community and more.

3,699 pounds

The weight of the largest pumpkin pie. The New Bremen Giant Pumpkin Growers made the popular Thanksgiving dessert on Sept. 25, 2010, at the New Bremen Pumpkinfest in Ohio. Stretching 20 feet wide, the crust was made with 440 sheets of dough, and the pie was made with 2,796 eggs, 525 pounds of sugar, 109 gallons of evaporated milk, 1,212 pounds of canned pumpkin, 14.5 pounds of cinnamon and seven pounds of salt.

1621

The year of the first Thanksgiving, which was held in Plymouth, Mass., by the Pilgrims, who invited the neighboring Wampanoag Native Americans. Today’s traditional Thanksgiving dinner foods such as turkey, mashed potatoes, cranberries, and corn were not served at that first celebration. The foods at the first Thanksgiving are thought to have been chicken, rabbit, lobster, fish, onions, carrots, radishes, cabbage, dried fruits, beans, and goat cheese (to only name a few).

1924

The year of the first Macy’s Thanksgiving Day Parade in New York City, known then as the Macy’s Christmas Parade (meant to mark the beginning of the Christmas shopping season). The parade was put on by Macy’s employees and showcased animals from the Central Park Zoo. In 1927, the live animals were replaced with the giant balloon animals we associate with the parade today.

88%

The number of Americans who say they eat turkey on Thanksgiving, according to a survey done by the National Turkey Federation. The average weight of a Thanksgiving bird is 15 pounds, and about 280 million of them are sold during November.

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SW E AT E R S, P R I C E S VA RY SAV E R S

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605_qtr_march2015_vers2.indd 1

3/12/15 12:28 PM

(page 60) NOVEMBER 2015

HEALTH BY LIZA MCCANN

Sip Your Way to Healthy!

On a cold day, few things are more soothing than a cup of warm herbal tea. Aside from being a beloved go-to beverage, common herbal teas offer countless health benefits, as well.

PEPPERMINT: Improves digestion, eases nausea and vomiting, reduces heartburn, dissolves gallstones, fights bad breath, relieves stress, and acts as a pain reliever.

ROOIBOS: Rich in mineral content, promotes healthy skin, teeth and bones. High in antioxidants. Great for longevity.

GINGER: Relieves nausea, combats motion sickness, helps digestive processes, combats inflammation, reduces dizziness, limits flatulence, and controls chronic pain. Eases muscle aches and rheumatoid arthritis. Minimizes symptoms of the common cold, allergies, and other respiratory conditions.

ROSEHIP: One of the best plant sources of vitamin C, which is important for the immune system, skin, and tissue health, plus adrenal function.

LAVENDER: Helps calm nerves and relieve anxiety, acts as an antidepressant, and improves digestion.

TED DY’ S TW OOTH TIPS CHILDREN NEED HELP BRUSHING AND FLOSSING UNTIL THEY CAN CLEARLY WRITE THEIR OWN NAME

BRUSH YOUR TEETH AT LEAST 2X A DAY FOR 2 MINUTES EACH TIME.

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(page 62) NOVEMBER 2015

HEALTH

Stay On Track This Holiday Season Many of us use the holidays as an excuse to go off the rails, diet-wise. While traditional foods should be enjoyed this time of year, it’s possible to indulge with less guilt. The trick is to make a plan. Many items on the Thanksgiving table are perfectly healthy options, including roasted turkey, baked or steamed butternut squash, and fresh cranberry relish. The trick, however, is to watch the butter, sugar, and gravy - and adhere to one all-important rule.

Find recipes at 605magazine.com.

“Just remember to keep in mind portion sizes,” warned Doralynne Jarvis, RD, LN, director of Nutrition Services at Yankton’s Avera Sacred Heart Hospital. “I think it’s important to enjoy the holidays, but always be mindful of what and how much you are eating.” Jarvis says that even those who overindulge aren’t lost causes. “If you do overeat more than you intended, you can always go for a walk or play a game of football in the backyard to help burn off some of the extra calories ingested.” When it comes to dessert, consider eating your pumpkin pie without the crust, or going for another seasonal favorite - baked apples. These can bake while you’re eating your meal. Simply core and cut the apples, add just a bit of butter, brown sugar and ground cinnamon, then bake for 30 minutes. “You could also make an apple crisp, which is a good source of whole grains with the oatmeal topping,” suggested Jarvis. “This could also be made ahead and put in the oven as you eat your holiday meal. If you would like to serve a la mode, you can always serve with a dollop of frozen yogurt or light whipping cream.” For those who are not hosting, the best way to know that there will be healthier options on the table is to bring them yourself. It’s a win-win for you and your host, who will have one less component to prepare. For more info on Avera Sacred Heart’s Nutrition Services, visit avera.org/services/dietician-nutrition.

Three Healthiest Items on the Table

Three Least-Healthy Items on the Table

◊

Oven roasted turkey

◊

Deep fried turkey with gravy

◊

Fresh cranberry relish

◊

Green bean casserole

◊

Oven roasted or steamed vegetables or squash

◊

Pecan pie

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(page 64) NOVEMBER 2015

DIY BY Aryn Hollaren

Be the ultimate host this Thanksgiving by adding this rustic seasonal touch to your table.

Pinecone Place Card Holders COST:

SKILL LEVEL:

WHAT YOU NEED

DIRECTIONS

▶▶ Pinecones

▶▶ Gather your own pinecones or buy decorative ones.

▶▶ Gold acrylic craft paint ▶▶ Small paintbrush ▶▶ Handsaw ▶▶ Place cards

▶▶ Paint the tips of each pinecone gold. ▶▶ Once dry, use the handsaw to make a slit on the top of each pinecone. ▶▶ Write names of guests on the place cards and insert.

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