Life
Community
in Family
Fall 2014
The buzz about beekeeping Les Hiltz details his experiences raising honeybees
Wine and beer
Bemidji Brewing and Forestedge Winery produce locally made varieties
Fall hairstyle guide
Local salons submitted their best looks for fresh hair ideas
E E R F
Life
Community
in
A BEMIDJI PIONEER PUBLICATION
1320 Neilson Ave. SE Bemidji, MN 56601 218-333-9200
Family
Staff Editor Bethany Wesley Creative Director Abby Randall Design Lead Deborah Bradseth Consulting Committee Mollie Burlingame Jillian Gandsey Chris Johnson Larisa Severson Maggi Stivers Sarah Winkle
Designer Reporter Designer Business Reporter Advertising
Administration Dennis Doeden Matt Cory John Svingen Tammie Brooks Tim Webb Eve Rongstad
Publisher Editor Advertising Director Business Manager Circulation Manager Customer Service Supervisor
To Advertise 218-333-9200 inmagazine@bemidjipioneer.com Questions and Feedback Email in magazine at inmagazine@bemidjipioneer.com Volume 1, Issue 4
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Cover photo by Malachi Petersen Above photo by Jillian Gandsey
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Winter 2014
An Axe-kicking Axe-kicking good time
Buena Vista?
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Meet the family behind Bemidji’s popular ski destination
The Bemidji Axemen bring energy and fans into the Sanford Center
The lure re of ice fishing
Take it outside! outside!
Lake Bemidji State State Park is the tness perfect venue nue for outdoor fitn ess
Learn what draws aws people to local s in the wintertime lakes
Family
Conflicting ing priorities? Tips for improving oving your e balance work-life
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Hair toda today, y, gone tomo tomorrow morrow The ins and outs of hair donation donat
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Summer 2014
facebook.com/inMagBemidji
Summertime in Bemidji! What to do, where to go to get the most out of the season
A true ‘Leap of Faith’ The Character Challenge Course in Park Rapids pushes your limits
Up in the air
Learn about the growing sport of kiteboarding
twitter.com/inMagBemidji 4 | in magazine
Fall 2014
Family
Spring 2014 | Complimentary
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20 Read the in magazine online! Visit www.bemidjipioneer.com, then click on in magazine near the bottom of the page.
or use your smartphone to scan the QR code.
10 12
inside Fall 2014
Features 10 Ready for school?
08
A kindergartner shares his thoughts on what he expects to experience this school year.
12
Sundays in the kitchen
20
Wine and beer
30
Beekeeping
Larisa Severson offers tips on how to plan and cook ahead of the workweek to make weeknights easier.
No matter your preference, you can get varieties of both wine and beer made right here in the Bemidji area.
Les Hiltz offers a tour of his beekeeping operation and shares the advantages and challenges that come with beekeeping.
30 20
In this issue
06 08 17 18 26 29 35
Office pets
36 37 38
School supply ideas
Fairy houses Halloween activities in shape in style DYI ideas Tips for a smooth school year
Ready to read Chattin’ with Dennis Fall 2014
in magazine | 5
Jenkins! I need these TPS reports filed right meow!
Office 1
Sulky
2
3
Mugzy & Tyson
Licorice
4
The Old Schoolhouse GIFTS FOR ALL SEASONS!
5
Ken
Art Supplies Handcrafted Gifts Picture Framing Large Selection
Muffy
6
Reasonable Prices Original Artwork
7
Shop Local Support Local Businesses! 2335 Monroe Ave SW Bemidji MN Located: 1 mile south of Bemidji on #197 and 1 mile west on Carr Lake Road SW & Co. #11
Open all year 10 am – 5:30 pm
218-751-4723
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6 | in magazine
Fall 2014
Dory
Mr. Puddles
Pets Match each pet to their corresponding business!
a
Animal Care Clinic b
Kat’s Book Nook c
Pet Zone
Gifts for your Pets!
d
Headwaters Science Ctr.
Consignment store Consign and buy gently used pet toys and supplies. Proceeds benefit petfixer.org
e
Inventory changes from day to day! 196 Anne Street NW, Bemidji
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Kelsey’s Jewelry
Autumn Hills
Call today to schedule an appointment!
g Conveniently located in downtown Bemidji at 118 3rd St NW
Paul Bunyan’s Animal Land
Carrying a full line of canine apparel, toys, treats and more
Fall 2014
in magazine | 7
Key: 1 d, 2 g, 3 f, 4 a, 5 b, 6 c, 7 e
f
An
Enchanted
Photography by Maggi Stivers
Forest
“I think people want to believe in something, to believe in something whimsical,” says Marilyn Dieckmann. She would know. The Bagley woman spends countless hours working in her basement, transforming ordinary tree stumps into works of enchantment. She creates elaborate homes for mystical faeries, small woodland creatures who exist in imagination. “I imagine myself that the faeries come out and play,” she says. Who wouldn’t? Her creations feature outdoor gardens with flora and fences, and inside, there are complete bedrooms, tea sets, fireplaces and much more. Each home has its own theme,
whether it be a season or holiday or an overall feeling or emotion. True Love’s Knot features lovebirds and Hickory Dickory Clock House is built around an old Bagley Library clock that Marilyn herself was able to retrieve and restore. She has made more than 90 houses, with some taking upwards of 100 hours each. Her gift shop, which also sells handmade soaps and wares, is open on Sundays, but Marilyn said nearly all of her sales are made online. Whoopi Goldberg herself has two of her faerie homes outside in her garden. “I build them in my head before I even touch a single piece,” Marilyn said. “I can’t teach it... I just start from the inside out.” - Bethany Wesley
Wee Woodland Tree-Homes available at TreeQueen Tea & Gifts Open 11 a.m. to 5 p.m. Sundays, or by appointment 313 Clearwater Ave., Bagley www.weetreehome.com 8 | in magazine
Fall 2014
Fall 2014
in magazine | 9
Ready for
? l o o sch As thousands of local students have now returned to school, Mollie Burlingame, a member of the in consulting committee, sat down her with new kindergartner, Jack, before he started classes at St. Philip’s School in Bemidji, to see how he was feeling about beginning school.
Mom: Are you going to be starting school soon? Jack: Yeah.
Mom: Are you excited? Why or why not?
Jack: No, because I like to stay home. Mom: What do you think school is going to be like?
Jack: I think it’s going to be like scary kind of.
Mom: What do you think is the most important thing you will learn about at school?
Jack: Numbers, writing your name, letters, making a doodlebug. Mom: How long do you
think school is going to be?
Jack: Thirty hours.
10 | in magazine
Fall 2014
Mom: What do you think Mom is going to be doing while you’re at school? Jack: Working.
Mom:
What do you think your brother will be doing while you’re at school?
Jack: Horsing around.
Mom: Do you think your little brother (age 3) is going to miss you?
Jack: No, maybe. Jack looks at his brother: Are you going to miss me? Jack, turning back to mom: Mom, he said he’s going to miss me.
Then, Mollie asked a few random questions unrelated to the school year. Mom: If you could be any animal, which one would you be and why? Jack: A turtle because I like turtles. Or a tree frog. They climb trees. Mom: What is the hardest thing about being a kid? Jack: Building stuff and picking up animals that are scary. Mom: If you could change one rule that your family has, what would you change? Jack: I would change the “don’t be naughty” rule. Or the 8 o’clock bedtime. Mom: If you could make one rule that everyone in the world had to follow, what rule would you make? Jack: No fighting or pooping your pants.
Mom: If you could be invisible for a day, what would you do? Jack: Sneak downstairs and get some paper to color on when I should be taking a
nap. Or sneak up on a deer.
Fall 2014
in magazine | 11
3 meats, 7 meals
Plan ahead for easier weeknight meals by
Bethany Wesley staff writer | Photography by Jillian Gandsey and Maggi Stivers
L
arisa Severson, a member of the in consulting committee, knows a few things about the rush of the school year. With a son in sixth grade and a daughter in second, her family is often trying to balance their school needs and homework while also shuttling the kids between a variety of extra-curriculars, sports and events. The weeknight rush can be a blur of school pick-ups, practice runs and game nights.
12 | in magazine
Fall 2014
To better manage the hustle of the evenings, Larisa often spends her Sundays preparing a variety of dishes to be used throughout the week. This enables her to offer her family home-cooked foods each night while also juggling their day-to-day activities. Here, she shares a week’s worth of meals and tips for inspiration for your own family’s needs.
Go grocery shopping
Cook on Sunday
The plan We gathered in Larisa’s Turtle River home on a Sunday, meeting her about noon to watch her in action. By then, she and her husband, Jon, had already gotten things well under way. Two whole chickens went onto the grill, beer-can style, about 11 a.m. and a seasoned pork roast, sitting atop a bunch of sliced onions, went into the oven at 350 degrees at about the same time. For the pork chops, she seasoned
Enjoy meals all week!
On the menu! the chops with garlic salt and pepper and Jon grilled them. Once done, they would be preserved and refrigerated for later use that week. Meanwhile, Larisa had cut up a bag of red potatoes and put them in a large Ziplock, adding in a cup and a half of olive oil, a tablespoon of garlic salt, some minced onion, a crack of black pepper and two pinches of seasoned salt. She mixed that all up, let it marinate for about an hour, and then emptied the bag onto a cookie sheet, spreading it out evenly. She put that into the oven, below the pork, and let it cook about an hour, until crispy. Once everything was done cooking, she got to work. For the chicken, she preserved one whole chicken for dinner that Sunday night, saving any leftovers for future use. With the other whole chicken, she used different sections for different dishes. For the Mexican
Sunday • beer-can chicken • roasted potatoes • corn
Monday • Mexican lasagna
Tuesday • chicken and rice
Wednesday • Hot Dagos • Caesar salad
Thursday • pork chops • venison and beans • chips
Friday • pulled-pork sandwiches • coleslaw • chips
Saturday • BBQ pork pizza
Fall 2014
in magazine | 13
Mexican lasagna Ingredients 24 oz can of salsa, any flavor 15 oz can of black beans, drained and rinsed 14.5 oz can chopped Mexican tomatoes with jalapenos Tortillas (Larisa used about 8 large ones) 1-2 cups cooked chicken, shredded or cubed Mexican cheese
Directions 1. Spray a 9x13 pan and place a layer of tortillas. Larisa likes to slice hers so there is a straight edge to match the side of the pan, but that’s not necessary. 2. In a large mixing bowl, combine the black beans and tomatoes. Then add in the chicken. Mix. Pile about half of the mixture atop the tortillas. Then, top with a layer of Mexican cheese.
lasagna, she cut up both leg quarters -- the thighs and legs -- into chunks. “You could shred it,” she said. “I make mine chunks because one of my kids likes to pick the chicken out.” She shredded the wings and body of the chicken for use in the chicken and rice. Once cubed and/or shredded, Larisa said she’d cover and store the chicken in the refrigerator until she was preparing that dish for dinner. When the pork roast was done,
14 | in magazine
Fall 2014
Larisa discarded the liquid from the dish but preserved the sliced onions. She then shredded all of the pork and cut up the onions, combining it together. She added a bottle of barbecue sauce -- she used Sweet Baby Ray’s -- and mixed it all up. That mixture would be used in two subsequent meals: the pulled-pork sandwiches and the BBQ pizza. She would cover and refrigerate both until she was ready to prepare each meal for dinner. She would then continue on to
3. Place another layer of tortillas, top with the mixture, and top that again with the cheese. 4. Larisa does two layers, but said you can add a third, if desired. She likes to stop at two to preserve some space for the top to bubble up a bit. 5. If you’re making this on Sunday to eat later in the week, stop here, cover and refrigerate until desired. 6. When you’re ready, cook at 400 degrees for about an hour.
Venison and Beans Ingredients
prepare the bulk of two other meals: the Mexican lasagna and the Hot Dagos. Meanwhile, Jon would make the venison and beans.
The third meat Since we’re soon coming up on hunting season and Jon is an avid hunter, in asked the Seversons to share with us a couple of their favorite venison dishes. They prepared Hot Dagos as a main dish and venison and beans
as a side dish in this seven-day planning session. But the venison and beans could easily serve as a main dish too. It should be noted that ground beef could be substituted for venison, if desired.
6 slices bacon, chopped 1 1/2 lbs ground venison 1 medium onion, chopped 16 oz can of pork and beans 16 oz can of kidney beans, drained 16 oz can of butter beans or Great Northern beans, drained 1/3 c. packed brown sugar 1 c. ketchup 2 T vinegar 1 T Worchester sauce 1/2 t. salt 1/4 t. prepared mustard
Hot Dagos For the Hot Dagos, Jon seasoned the ground venison and formed it into patties. Larisa spread spaghetti sauce throughout the bottom of a 9x13 baking dish and then placed the patties on top, covering them with spaghetti sauce. She then placed tinfoil atop the whole dish and cooked it at 425 degrees for 60-90 minutes, until the meat was thoroughly cooked. At this point, if she’d been preparing the dish for use later in the week, she’d have stopped here, covered it all up and refrigerated it until needed. When the evening came when she wanted it for that
Directions 1. Heat oven to 350 degrees. 2. In a Dutch oven, cook bacon over medium-low heat, stirring occasionally 3. Remove with a slotted spoon and set aside. 4. Drain all but 1 T of bacon fat from the Dutch oven and then add meat and onion, cooking over medium heat. Stir occasionally until meat is no longer pink and the onions are tender. 5. Add bacon and all other ingredients. Mix well. 6. Cover and bake, about 45 minutes.
QUICK TIP If you’re planning dinners for the later part of the workweek, you can also package and freeze the prepared meats for added food safety. Just take those components out of the freezer before you leave for work and let them thaw out before the evening. Then, reheat and cook the finished dishes all the way through.
Fall 2014
in magazine | 15
dinner, Larisa would take the dish out of the fridge and place it back into the oven, warming everything back up, all the way through. Meanwhile, she’d prepare the Texas toast as directed. Once everything was ready, she’d cover the Texas toast with the venison and spaghetti sauce, and top it all off with mozzarella cheese. She served it with a Caesar salad.
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16 | in magazine
Fall 2014
Want more info? An itemized grocery list and complete recipes can be found on the in magazine website: inmagazine.areavoices.com
Halloween 2014 Looking for the place to be this Halloween? Here’s a list of family-friendly events happening around the Bemidji area this year!
BOOFEST Hosted by Headwaters Science Center Friday, Oct. 31 • 4-6 p.m. • FREE Headwaters Science Center An activity-based, family-oriented Halloween party. Upstairs we set up carnival games and downstairs the exhibit floor is open free of charge during Boofest hours. Try the pumpkin ring toss, make some slime, bob for donuts or win a treat on the witches walk. Come join us for a fun time and don’t forget your costume!
Fall Festival Hosted by Sanford Medical Center, Use East Entrance Friday, Oct. 31 • 3-7 p.m. • FREE Sanford Medical Center An activity-based, family-oriented fall party. Treats and games for all ages. Be sure and dress up in your costume! Mall-O-Ween Hosted by the Paul Bunyan Mall Friday, Oct. 31 • 5-6:30 p.m. • FREE Paul Bunyan Mall Safe comfortable trick-or-treating for children and their families. Trick-or-Treating – Hosted by Walmart FREE • Watch for flyers around town. Treat Street – Hosted by RP Broadcasting FREE • Watch for flyers around town.
AUTHENTIC GIFTS HAND PAINTED BY YOU! $5.00 OFF
Purchase of $25.00 or more Expires Nov. 30, 2014
Glazed & Amused Paint Your Own Pottery Studio
311 3rd Street NW Downtown Bemidji
218-333-6880 www.myglazedandamused.com
Fall 2014
001018960r1
Bemidji Boo Bash! Hosted by Bemidji Parks and Recreation Friday, Oct. 24 • 4-6 p.m. • Cost $5 • City Park/MultiPurpose Building/Warming House (23rd) Celebrate Halloween and decorate pumpkins, make fun fall treats, don’t forget to wear that costume there will be a costume contest and of course much more goblins and ghoulish going on! Register online or at City Hall to beat the lines.
in magazine | 17
Cycling&
in
shape
NUTRITION
The addition of Nice Ride to Bemidji gives so many people more options for green transportation and the ability to exercise while taking in the beauty of the outdoors. To get the most health benefits out of biking, or any exercise, start with proper nutrition before and during your activity.
What kinds of food should you eat?
Where do you get the carbs?
The majority of the experts agree that carbohydrates are most needed. The chemical structure of carbohydrates allows them to be broken down quickly and efficiently into useable glucose. Glucose can also be derived from fats and proteins, but the process of breaking down both fats and proteins into useable glucose takes a much longer time and is not as efficient. If you eat fat or protein loaded foods during a ride, the ride may well be over by the time your body gets the needed glucose. Carbs, on the other hand, can be broken down quickly and efficiently to provide the glucose needed to keep going. They are absolutely essential for the longdistance cyclist.
The most thought-about high-carb foods like pasta and rice are obviously impractical to eat during a ride. You need high-carb, low-fat foods that you can easily carry with you on the bike, such as dried fruit like raisins or dates; bagels; and low-fat bite-sized cookies. Purchasing snacks from a bulk department is very economical and a great way to add variety. There are also other products specifically designed for endurance athletes that have very high doses of carbs. If you eat high-density carb supplements like energy bars or electrolyte drinks, make sure to drink plenty of water to ensure you get the quickest transfer of carbs into the blood glucose that your body needs.
When do you eat? “Eat before you’re hungry and drink before you’re thirsty,” is often the recurring sentiment by many professional cyclists. By the time the body reacts to low levels of fuel or fluid and sends hunger and thirst signals, it’s too late. This tempts many people to stop and eat a large amount of food mid-ride, but the best idea is to snack on high-carb foods while you are active. The consensus from nutritionists seems to be ingesting some carbohydrates every 30 minutes. Snacking will provide immediate glucose and will help protect the body’s glycogen stores. If the muscles are burning glucose from the snack you just ate, they’re not depleting your body’s storage. It’s important to remember that health and nutrition begins before you are physically active. Eating a complete and balanced diet every day will make sure you have all the minerals and vitamins in your system ready for you to get the most benefit from your exercise! If you have questions or concerns about whether or not you are getting enough vitamins and minerals in your diet, always consult with your healthcare provider. If supplements are suggested, remember that it is important for them to be of high quality and should be purchased from a reputable source. Happy exercising, everyone! 18 | in magazine
Fall 2014
DeeJay Arens works in marketing and member/owner services at the Harmony Foods Co-op, located at 301 Irvine Ave. NW. Harmony is a member-owned cooperative grocery store that welcomes everyone to shop its selection of fresh foods and goods.
in
Checking
shape
Pictured is Kay White and her boyfriend, Abe Hartsell, before running a 5K for Heritage Days in Two Harbors. Abe won’t be running in the Blue Ox but will cheer Kay on while she runs her first half-marathon.
in with
Kay In the summer edition of in magazine, we spoke with Kay White, a reporter/photojournalist for FOX 21 News Duluth-Superior who plans to run her first halfmarathon at the Bemidji Blue Ox Marathon on Oct. 10-11. We recently followed up with her to see how her training is progressing.
in: Have you experienced any lulls in your training?
in: What is your current training schedule now?
in: What has been the hardest part of getting ready so far?
Kay: My current schedule right now is I’m running four to five days a week, varying on my work schedule and how hot it is out there, and attempting to run 4.5 to 5.5 miles those days. I do hills once a week in the wooded trails behind my apartment, which kill my legs, but it has to be done I suppose. Those are the worst days. But other than that I’m just trying to gain some distance so I’ve been going to the lakewalk and running down there a lot lately. It’s nice to have the lake breeze on you.
Kay: The hardest part of getting ready is just getting into that mindset that I NEED to do this. No matter how hot it may be outside, no matter how much I would rather just sit at the beach or watch One Tree Hill, I HAVE to go run. And that has been quite the struggle. I hope when the summer heat goes away then I won’t dread going out for a run anymore.
Kay: I have experienced a lot of lulls actually. I got sick for two weeks, a chest cold which affected my lungs quite a bit so I fell way behind. It’s still hard to want to get up and force myself to go run, especially when it’s so hot out. All I’ve been wanting to do is lie by the beach!
“
”
I’m r�nning four to five days a week.
“
It’s still hard to want to get up and force myself to go r�n, especially when it’s so hot out.
”
in: Do you feel like you’re ready or almost ready for the race? Kay: I don’t feel like I’m ready actually. I definitely have a long way to go and I hope I can get over the hump of ‘do I HAVE to run?’ and turn that around into ‘I can’t wait to go run!’ Assuming Kay’s training goes as planned, the Bemidji Pioneer will feature Kay as she completes her first halfmarathon in the Blue Ox. Complete coverage of the marathon will be found in the Oct. 12 issue of the Pioneer.
Fall 2014
in magazine | 19
Wine &
No matter your preference, you can get locally mad Forestedge Winery, located in Laporte, has been pr better part of a decade. The Bemidji Brewing Co., with its popular taproom anniversary of its first keg sale this fall. We toured both businesses and spoke with their fo
Forestedge W I N E RY
Open for on- and off-site sales 10 a.m. to 5 p.m. Tuesdays through Saturdays from May 1 through Dec. 31. Sales made by phone or online are taken yearround. Where else can you find Forestedge Winery products? Numerous area liquor stores carry its wines and they also are served at Minnesota Nice Cafe, 315 Irvine Ave. N, and Brigid’s Cross Irish Pub, 317 Beltrami Ave. NW. www.forestedgewinery.com 35295 State 64, Laporte 20 | in magazine
Fall 2014
& Beer photography by Jillian Gandsey & Maggi Stivers
de wine and beer varieties right here in the Bemidji area. roducing and selling its award-winning wines for the
m located in downtown Bemidji, is celebrating the second
ounders to learn more about their products.
At the taproom, there are four (or more) beers on tap, as well as craft sodas for non-alcoholic options. The taproom is open 4-11 p.m. Thursdays and 2-11 p.m. Fridays and Saturdays. Where else can you find Bemidji Brewing Co. on tap? Tutto Bene, 300 Beltrami Ave. NW, and Brigid’s Cross Irish Pub, 317 Beltrami Ave. NW. www.bemidjibeer.com Taproom: 401 Beltrami Ave. NW, Bemidji Fall 2014
in magazine | 21
‘We work hard to make a good product’
Forestedge Winery
to grow here,” Paul explained. In their first year in operation the team produced 5,000 bottles of wine and they were sold in six by weeks. Maggi Stivers, Today the winery staff writer produces between 25,000 and 30,000 Tucked away along Highway 64 in bottles annually. Laporte rests Forestedge Winery, a winery The bottling is completed on an asthat produces 15 different wines needed basis, John said a lot of without the use of any grapes. bottling is done between when the While people often come for the winery closes on the first of the year wine, a visit to the Forestedge isn’t and when it reopens each May. complete without meeting the three The amount of wine able to people behind it. be produced in one day also has Paul and Sharon Shuster and John increased since the operation was Wildmo are the three co-owners first began. Then, the bottling was who do everything to keep the done by hand but four years ago a business up and running. Paul bottling machine was purchased. and John started to build the “When we used to do it by hand, winery in 1998 and Sharon joined “The niche for we would bottle 25, maybe 50 this winery, when the building was almost cases in a day and now we do 150 from the complete. The winery has been or better day,” John said. beginning, open since 2007. In the beginning, the team was to Prior to the being in the wine grew all the fruit that it made into use what business, John worked to repair wine, but that has since changed. grows here Volkswagens while the Shusters “We realized right away that naturally, not produced wooden cooking tools there was no way we could grow the stuff that that had been made from wood everything, produce it, make it has been grown in northern Minnesota. into wine and sell it,” John said. developed to They applied the same approach “We just contract with local grow here.” to their wine. growers and local pickers in the Paul Shuster “The niche for this winery, area, as close as we can.” from the beginning, was to use Expect when it comes to one what grows here naturally, not fruit. the stuff that has been developed “We grow the rhubarb, that’s 22 | in magazine
Fall 2014
the crop that we do,” Sharon said. Rhubarb, she said, grows well in the area. “It has to have winter, it has to go through that freezing process,” she said. Paul describes the rhubarb as the signature wine of Forestedge, as it was the first wine the team produced but also because “it does not taste like what people who expect it to taste like.” The majority of the fruits that are used to make the wine can be frozen and fermented at a later date and will still produce great
wine, the owners said. “Instead of having to do it fresh when they come in, like grapes, we just put them in a freezer and get to them when we can,” John explained. The trio does much more than just making the wine, including running the business and the cash register, offering tours and tastings, and teaching customers the best methods for sampling wine. “We work hard to make a good product and feel good about what we’re doing,”
·
‘Bemidji was interested in craft beer’
Bemidji Brewing Co.
Bemidji State University. Tom, now the certified cicerone and head brewer at Bemidji Brewing Co., was in the design technology program at BSU when he met Bud in 2007, who is now in charge of design, planning and construction. “Bud and I brewed a couple times together,” Tom said. “That was kind of the very initial rumors ... the, ‘Ah it’d be great to start a brewery some day.’” When their time ended at BSU, Tom moved to Texas and Bud to Rhode Island. Eventually
by Jillian Gandsey, staff writer
What have two of Minnesota’s Iron Rangers and two Wisconsinites brought to Bemidji? Beer. Tina and Justin “Bud” Kaney, originally of Wittenberg, Wis., and Megan and Tom Hill, of Hibbing, have teamed up to bring an assortment of craft beer to downtown Bemidji. Many of Bemidji’s beer lovers remember when Bemidji Brewing Co. began with their Kickstarter fundraising campaign in 2012. The story of the brewery begins about a decade ago, when Tom began homebrewing in 2004 while attending
Fall 2014
in magazine | 23
Tom and Megan, who is now the taproom campaign, which funded their initial manager, found themselves both in St. Paul brewing at the Harmony Foods Co-op. awhile Bud and Tina, now assistant brewer “We were able to prove the market, prove and office manager, were in Montana. Even that Bemidji was interested in craft beer,” though they were living in different parts Tom said. “It was less than a year later, it of the country, the group never lost sight of was like seven months, we were in there their vision to start a brewery. and then we found this location, knew that “It was kind of always in Bud’s mind and we wanted to expand and have a taproom, then at that point I realized that brewing so then we opened here in July of 2013.” was what I wanted to do as career so I And a year after that, in July 2014, Bemidji pursued some further education in Brewing Co. expanded their cooler that,” Tom said. “The reason size by 50 percent. Before I moved to St. Paul was to be the expansion, the crew closer to the brewing epicenter brewed two days per week of Minnesota at the time, because that was all their which of course has size would allow. Now, the “Bud and I brewed blown up since then.” business brews on Mondays, a couple times The group Wednesdays and Thursdays. together,” Tom said. researched, read Tuesdays and Fridays leave “That was kind of the books, took time for other portions of very initial rumors ... business classes the brew process, including the, ‘Ah it’d be great and checked out transferring beer, kegging to start a brewery other breweries. beer, growler management, some day.’” Minnesota was yeast managements and Tom Hill their set location the business aspects of the and Bemidji came as a operation. pretty natural choice, Tina Before the summer said, since there was no brew expansion, Bemidji Brewing pub here at the time. brewed 200 gallons of beer “Starting out pretty small, we knew it per week, but with an added day to that would be tough to compete in a big, big process, it now brews 300 gallons. market and just with a connection here at As for the future, Bemidji Brewing Co. Bemidji,” Tina said. “I had lived in northern hopes to bring more education to their Minnesota for a spell and Megan being customers. from northern Minnesota, I think we were “I think that's something that breweries both pretty comfortable with Bemidji as a in general are pretty good at it,” Tina said. place to live. There’s a lot to like about this “They do a lot (of) consumer awareness and small town.” teaching people about the beer and how Bemidji Brewing Co. officially was it’s made. We’ve been able to do that a little recognized as a company in July 2011, but bit but I think we’re all interested in kind it didn’t sell their first keg until October of doing that more, educating customers, 2012. Between that time, the group crowdhaving special events and ways for people sourced and had a successful Kickstarter to know more and get more involved.”
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24 | in magazine
Fall 2014
Pairing+S u g g estions We asked employees of both companies to share their recommendations for pairing their products with popular food choices. Beers Rule of thumb for beer and food pairing: Pair intensity with intensity. Robust Porter pairs well with grilled meat, something with a lot of char, numami or rich flavors. Kolsch or Dry Hopped Saison pairs well with salad or vegetables. “Salad or something that’s got some fruit on it,” recommends Tom Hill, certified cicerone and head brewer. “A light dressing would be fantastic with the Kolsch or the Dry Hopped Saison.” Wines All red wines pair well with grilled meats. White wines tend to go better with pasta. Pair white cranberry wine with a white sauce pasta. Rhubarb/blueberry wine pairs well with a red sauce pasta, such as spaghetti. Raspberry wine pairs well with chocolate for dessert.
Fall 2014
in magazine | 25
in style
We asked local hair salons to submit photos of the fresh new styles currently leaving their chairs.
B e m i d j i 2 014
HAIRSTYLE GUIDE
Regis Salon (218) 751-3500
Regis Salon (218) 751-3500
Regis Salon (218) 751-3500
Regis Salon (218) 751-3500
Salon Sashay (218) 497-1500
Salon Sashay (218) 497-1500
Salon Sashay (218) 497-1500
Salon Sashay (218) 497-1500
26 | in magazine
Fall 2014
SmartStyle (218) 751-0785
SmartStyle (218) 751-0785
SmartStyle (218) 751-0785
SmartStyle (218) 751-0785
Check out our blog for a complete list of area salons inmagazine.areavoices.com
Hair Naturally (218) 751-1607
Hair Naturally (218) 751-1607
Hair Naturally (218) 751-1607
Hair Naturally (218) 751-1607 Fall 2014
in magazine | 27
Classic Cuts (218) 444-2887
Looking for a
Classic Cuts (218) 444-2887
change?
Follow these tips to communicate with your stylist and you’re guaranteed to come away from your next appointment happy.
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28 | in magazine
Fall 2014
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Classic Cuts (218) 444-2887
Classic Cuts (218) 444-2887
1
Bring a photo.
2
Don’t bring unreasonable expectations. We all want what we don’t have. Rock the curls if your hair is curly or embrace straight if your hair is straight.
3
Communicate with your stylist on how much time you want to spend on your hairstyle.
DI Y
the
Shabby Chic way
What is Shabby Chic? (pronounced: “sheek”) A country, rustic look for items such as clothing, jewelry or interior decor. You can repurpose vintage materials by distressing them to create modern designs.
Freshening up a table
(Paints and waxes brand: Country Chic Paint)
Step 1: Prepare your project
For unfinished or matte finished wood, make sure it is clean and dust free, by removing any mildew and any loose or scaling paint. If your piece has a glossy finish, we recommend sanding it lightly with 120 grit sandpaper.
Step 2: Now you’re ready!
Before
Apply a generous coat of paint to the surface. Don’t be too stingy yet avoid a lot of drips. Allow your first coat to dry for at least 2 hours. For best results, let it dry overnight. Once dried, apply a second coat if needed. No sanding is needed between coats.
During
Step 3: The distressed look
To get the aged look, let the second coat dry for 1-2 hours (or until it’s fully dry to the touch) then soak your cloth in water and start rubbing the paint off gently. You can also use fine-grit sandpaper or even a kitchen scrubby. Start gentle and experiment with how much pressure to apply.
Step 4: Waxing - the final touch
After
After drying for 24-48 hours add one of the waxes to take it up a notch allowing it to last longer and have a more professional finish. Apply a light coat of wax to the entire piece using a wax brush. Follow immediately with polishing using a clean lint-free cloth to get rid of any excess wax.
Dixie’s Weekend Boutique is locally owned and operated by sisters Jenny Hendricks and Sandy Rasmus. Store location: 309 Third St NW, Bemidji
Above are some shabby chic designs done by Dixie’s Weekend Boutique. See more at www.facebook.com/dixiesweekendboutique Fall 2014
in magazine | 29
Photography and story by Malachi Petersen, staff writer
THE
BUZZ ABOUT
BEEKEEPING
I
n the midst of thousands of buzzing bees a man dressed in protective gear braves the danger of a sting to obtain honey. Les Hiltz, 74, is a retiree who spends most days tending to his beehives. Hiltz has been beekeeping for the last 24 years and has gained notoriety in the Bemidji area for his trade. He currently serves as the defacto leader of an unofficial group of more than 100 local beekeepers. Hiltz said he first started beekeeping as a way to pollinate the squash he was growing in his backyard. Since he started, he has grown his bee farm from two hives to ten. Every hive contains around 60,000 bees and in total his farm can produce hundreds of pounds of honey per year. “Most people do not know it but the worker bee, their lifespan is only six to eight weeks,” he said. “In the worker’s lifetime they only make 1/12 of a teaspoon of honey. It takes a lot of bees to make a jar of honey.” For newcomers to the business, Hiltz suggests starting with at least two hives in order to increase the chances of a successful first year’s harvest. According to Hiltz, one of the most integral parts in beekeeping is the wellbeing of the queen bee. The queen lays about 2,000 eggs per day and is the only bee in the hive who reproduces. In order to keep the queen content, beekeepers must make sure not to congest the queen or confine the hive to a small space. If a queen feels congested she will leave the hive and half of the bees in the hive will leave the hive to follow the queen. 30 | in magazine
Fall 2014
“Even if you caught the swarm and put it in the box, and she lays an egg, then that’s 21 days until the next egg hatches,” Hiltz said. Without a queen, a hive will quickly fail and will stop producing honey. Sometimes, if a queen is not producing enough eggs or is unhealthy in some way, then a new queen will be hatched to replace her. This change in power is usually quite violent with either the original queen being killed by her subjects or the original queen killing the replacement queen while she is still forming in her cell. If no queen survives, then the beekeeper must step in to intervene in order to save the hive.
“
Most people do not know it but the worker bee, their lifespan is only six to eight weeks.
”
“I ended up with three hives without queens,” Hiltz said. “What you do then is you pick your best hive and you pick a frame out of the best hive. You shake the bees off, put the frame in the one that doesn’t have a queen and if there’s an egg in there that was laid within three days then they’ll make a queen out of it.” Besides contending with unruly queens, Hiltz said there are multiple issues beekeepers have to be aware of. Ranging from parasitic infestations to larger predators such as bears, keeping a bee hive in tip top condition is no easy task. In order to protect (continued on page 33)
“
In a worker bees lifetime they only make 1/12 of a teaspoon of honey. It takes a lot of bees to make a jar of honey.
”
“
The queen bee lays about 2,000 eggs per day and is the only bee in the hive who reproduces.
”
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Fall 2014
in magazine | 31
ALL ABOUT
Have you ever wondered how honey is made? Below is a quick breakdown of the process from the honeybee’s role to the beekeeper’s role.
BEEKEEPING How bees make honey:
3
1
Gathers nectar:
4
Fan the nectar:
2
A worker bee visits a flower and gathers nectar. The nectar is stored in the bee’s special “honey stomach” which uses enzymes to break down the nectar into simple sugars.
Break down nectar: Hive bees then eat the sugars and further break down the inverted nectar.
When the honey stomach is full, the bee returns to the hive and regurgitates the sugars. This process is called inversion.
5
The hive bees regurgitate the inverted nectar into honey combs, and then other bees flap their wings to fan the nectar until the remaining water content evaporates.
Inversion process:
Honey is made: When the water evaporates the sugars thicken into honey and the bees then cap the honeycomb cells with a layer of wax.
What the beekeeper does:
1
Calms the bees:
2
Scrapes the beeswax:
Smoke is first used to calm the bees.
The beekeeper takes the panels one at a time, scraping the beeswax caps off the honeycombs.
3
4
Extracts the honey: Honeycombs are put into a machine which extracts the honey.
Bottles the honey: The honey is then strained and bottled.
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Also, the beeswax can be kept in order to be sold at a later date, perhaps for soaps or candles.
Equipment needed to get started (estimates provided by Les Hiltz) • Bees: $100 • Two beehives (bees not included): $400 • Extractor (you’ll need to get that delicious honey out somehow): $299 • Electric knife: $100 • Strainer: $40 • Protective suit and gloves: $50 • Smoker: $25
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(continued from page 30) the hive Hiltz has rigged an electric fence to keep bears out and has placed car oil under his hives to stop ants from getting in and stealing the honey. The bee season in the Bemidji area usually lasts from the last week of March to Sept. 1. Hiltz said winter usually kills most hive populations, with only about 20 percent of the insects surviving through the season due to disease, hunger, and extreme temperature drops. Honey can be extracted at any time during the season and is usually done by using smoke to calm the bees. After the bees have been smoked, a beekeeper must then take one of the 10 panels in a hive and scrape off the beeswax caps on the honeycombs with a hot knife. The
September 26-28: Watermark’s Mississippi Headwaters Festival of Poetry and Haiku featuring October 3: October 17-19: November 6-8: December 5-6:
Watermark’s Annual Members Show First City Studio Cruise 12th Annual, “It’s Only Clay” Event Holiday Open House and Ornament Sale
Thank you to our sponsors: Holiday Inn Express, Double Tree by Hilton, Kat’s Book Nook, Ken K. Thompson Jewelry, Bemidji Public Library.
www.watermarkartcenter.org 218-444-7570
426 Bemidji Ave N. Downtown Bemidji Open Tue-Fri: 12 Noon - 5 pm | Sat: 10 am - 2 pm
photo by Nick Rozsa
Jane Hirshfield
Fall 2014
in magazine | 33
Things to watch out for when beekeeping American and European Foulbrood: A disease whose spores kill bees by infecting bee larvae. The only way to deal with an infection is to “put (the whole hive) out in the middle of the yard, put some gas on it, and burn it.” Hive beetles: These beetles’ larvae thrive off of eating honey. If there is a significant infestation the bees could abandon their hive. Varroa mites: Latches on to bees and drains them of hemolymph, a liquid containing nutrients, until the bee eventually dies. Skunks: They get into hives to steal honey and will also eat the bees as a side snack. honeycombs are then put into a machine which extracts the honey. During the extraction process the beeswax can also be kept in order to be sold at a later date. Hiltz made a
“
Once you get it in your blood you can’t get it out.
”
device to speed up the process of beeswax harvesting by building his own “solar wax melter.” Using wood and glass, he made a contraption that uses solar energy to heat up the wax so it can melt and then collect in a square bar form. His process of melting removes
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Fall 2014
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Ants: Will steal the honey from hives, causing the bees to stop producing honey in order to defend their supplies. Bears: The traditional enemy of bees. Without the presence of an electric fence they’ll steal all of the honey in a hive. Colony Collapse Disorder: A bee-killing disease more prevalent in larger honey farms located in or near open fields. Most likely caused by genetically modified crops and their built-in pesticides. A special task force was recently formed by President Obama to combat the disease in the United States. impurities from the wax and is fast and easy to do. “I sell a lot of it to people that make cosmetics and soaps. It’s used for candles, black powder shooting — a lot of it is used for Native American sewing,” Hiltz said. Hiltz said beekeeping is a very rewarding experience and the experience of trying to figure out the bees is something he enjoys. “Once you get it in your blood you can’t get it out,” he said.
·
For more information and advice about beekeeping call Hiltz Bee Farm at (218)751-6579
Back to school boosters
every morning? Do the same for yourself, and the whole family has a stressfree start to their day! • Do the “ASK” Blackduck third-grade teacher Lisa Ogden says one of the best indicators for a successful school year is parents asking their student about papers to be reviewed or returned. Keeping lines of communication open between parent, teacher and student is essential. Try these steps: Avoid waiting until morning to review papers – the night before is less harried. Stay engaged – giving your full attention for even a few minutes lets your student know that you care about them and want them to succeed.
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EVERY LOCKET TELLS A STORY... WHAT’S YOURS?
Doing home parties and vendor events 001121327r1
Tension, Migraine
teens, and adults. Modeling organizational skills and behaviors for our children helps reinforce them and prepares our children for successful school years.
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HEADACHES
Sinus, Cluster,
Keep track – if the student has a standing Friday spelling test make a note to check in weekly as part of Wednesday’s ASK. • Read the handbook I know, I know – who has time? Investing a few minutes at the beginning of the school year to read through (or even skim!) the student handbook can prevent misunderstandings and potentially frantic phone calls to the school. Handbooks are carefully crafted to answer common questions about the school that come up during the year and to offer explain standard procedures for absences, lunch money, bus routes, etc. Each of these tips can be adapted to fit your lifestyle and family needs. They work with young children,
Tina Klisch- Designer
001120485r1
Each year as Labor Day approaches, thousands of Northland kids head back to school. For many parents the beginning of the school year feels more like New Year’s Day than Jan. 1 does: a fresh start and return to routines long forgotten during lazy summer days. What if the anticipation of backpacks overflowing with papers and projects that find their way to piles on the counter fills you with a sense of dread? Here are three tips to keep you on track. • A place for everything; everything in its place A quote from Ben Franklin, who knew exactly where to find his kite and string in the darkness of a storm and discovered electricity. He was on to something! Having a designated place for book bags, jackets, mittens, etc., makes them easy to put away and easy to find in the morning. Can’t find your keys/purse/coffee mug
218-760-9660 order online http://tinaklisch.origamiowl.com Fall 2014
in magazine | 35
supplies Stock up on
Crayola was preferred in many cases for markers, crayons and colored pencils.
For younger students, when tennis shoes are requested for physical education, parents are encouraged to provide shoes that their student can fasten themselves. If they know how to tie them, shoelaces are fine; if they don’t, schools prefer Velcro.
Also, if you’re perusing the leftover backpacks, skip those that have wheels.
We left folders and notebooks off these lists because several schools specified certain colors and/or sizes.
With students having already returned to school, you probably are done with your supply shopping this year. But as many stores set their overstock on clearance, now is the perfect time to stock up for next year’s back-toschool needs. The in staff reviewed supply lists for area schools and found a few commonalities throughout grade levels. While we can’t guarantee that lists won’t change, we offer the following suggestions.
K-5 • markers (washable 8-packs in classic colors) Note: Lincoln Elementary did not require markers beyond kindergarten. Northome did not request any markers in the elementary grades) • crayons (24-count were most common) • pencils • glue sticks • dry-erase markers • scissors • pencil box • box of tissue Note: While it varied by school, colored pencils (24-count) were recommended most often beginning with the second or third grades, though select schools did require them in kindergarten and first grade.
Middle school (6-8) • pencils • colored pencils • box of tissue • ream of copy paper (Bemidji Middle School)
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www.bvskiarea.com | 218-243-2231
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5
It is easy to help every child get ready to read
COMMON PRACTICES
Talking Children learn about language by listening to parents talk and joining the conversation
Singing Songs are a natural way to learn about language
Reading What may seem like an obvious point to many people is worth saying: “It is important to read a lot to the young people in our lives before they get to kindergarten.� And to echo this point the Bemidji Public Library and public libraries all across our country are following the research gathered and published by the American Library Association (ALA). The “Every Child Ready To Read� initiative from ALA is grounded in 15 years of deep research and is now published in its second edition. The research shows that a child’s most important period for development of vocabulary and what later becomes reading skills actually begins long before the child gets to kindergarten. During the years from birth to age 5 there is a great deal of pre-reading development that can take place to set the stage for the child’s ability to learn to read when they later get to school. Their appreciation for books, knowing the names of things, knowing
that printed words have meaning, knowing that letters have different shapes, the ability to repeat the smaller sounds that make up words, and being able to describe things and events – all of these skills are important for a child to learn and to be able to do. All of these skills are so easy for the child to develop if the adults in their lives are intentional and make an effort to include five simple practices in their time with children: talking, singing, reading, writing and playing. And again, all of this seems to be obvious, but sadly the research shows that children today need their adults to be more intentional in making these five simple practices an even great part of their time together. The Bemidji Public Library wants to assist parents, grandparents and other caregivers as they help their young children to get ready to read. Come to the Library often to borrow books and to attend our storytime sessions, which are offered
four mornings a week. Also know that our Kitchi Region has kits with puppets and movies as well as books that have a common topic. These kits are another great way for adults to use these simple practices with children and for the child to learn these important skills. All adults can have a role in helping every child get ready to read. Paul Ericsson is the branch manager of the Bemidji Public Library.
Reading together with your child is the singlemost important way to help them get ready to read
Writing Begins with making marks, then writing their name and writing words, and combining writing with drawing
Playing Pretend and dramatic play develop language skills
For more on the “Every Child Ready To Read� program, visit www.everychildreadytoread.org WHATEVER YOUR FINANCIAL GOALS ... We’ll help you reach them. Thrivent Financial offers a full range of products and services to help you achieve financial security, including: r Life insurance r Retirement options r Annuities r Health insurance r Mutual funds We’ll create a financial strategy that reflects your goals and values.
Samantha J. Gunlikson CLTCÂŽ Financial Associate 2905 Bemidji Ave. N. Bemidji, MN 56601 218-751-6013
Insurance products issued or offered by Thrivent Financial, the marketing name for Thrivent Financial for Lutherans, Appleton, WI. Not all products are available in all states. Securities and investment advisory services are offered through Thrivent Investment Management Inc., 625 Fourth Ave. S., Minneapolis, MN 55415, a FINRA and SIPC member and a wholly owned subsidiary of Thrivent. Thrivent Financial representatives are registered representatives of Thrivent Investment Management Inc. They are also licensed insurance agents/producers of Thrivent. For additional important information, visit Thrivent.com/disclosures.
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Fall 2014
in magazine | 37
Chattin’ with Dennis Music has always been part of Eric Carlson’s life. The talented 34-year-old from Bemidji is busy these days performing with two bands and helping run jam sessions. The Seasonals perform every first Friday of the month at Brigid’s Pub in downtown Bemidji, and The Occasionals play at restaurants, coffee houses and other events. He also performs as a solo artist at open mic sessions and fundraisers. And that’s all in his spare time. Eric’s full-time job is teaching art at Kelliher School. in: What did it mean to you growing up in a musical family? EC: Spending time listening to the house concerts my parents would host every winter and the recordings of folk musicians like Joni Mitchell, Valdy, Greg Brown and Bob Dylan when I was 15 years old had a huge impact on me. When Brian Miller (my friend who I sat next to in choir class) and I started writing and playing music, it was my parents’ record collection that really got us started on our style. My parents also sent me off to the Winnipeg Folk Festival at a young age and something crystallized about our motivation to pursue music at that point for both Brian and me. I don’t know if I would have ever been inspired like this if I hadn’t caught the spark from my parents in those impressionable years. Now I can’t quit, and feel so fortunate to be able to play with extremely talented local musicians and friends like Katie Houg, Aaron Schnackenberg, Jordan Lindquist, Keith Johnson, Brett Cease, Didu Keddah, Russell Hemstock, Kristi Miller, Barb Houg, Steve Young, Maggie Carlson (my mom) and so many others. in: Bemidji has a rich music scene. What has that meant to you as a musician? EC: When I started playing music I had a fertile music scene that was very receptive and encouraging. I performed solo and
Photos by Maggi Stivers
38 | in magazine
Fall 2014
with Brian Miller and The Gaels at coffee houses, art festivals, music festivals, school talent shows and assemblies. Brian and I produced our first CD album as “Brian and Eric” entitled “Friday” and two of our three Gaels albums at Gary Burger’s studio in Turtle River. Performing at the Northwoods Folk Collective run by Dan Houg and other local supporters of the music scene (who have been great advocates ever since) really ensured that this was going to be something I would never stop doing. in: What type of music do you enjoy listening to? EC: Nearly every genre. I like to keep myself free from an over attachment to any particular genre. I feel the most free and inspired when I approach each song individually without preconceived frameworks or expectations. in: What does your musical future look like? EC: I plan on continuing to play various gigs in the surrounding area, weddings, etc., but also adding much more writing and recording as soon as I have the time and space. In the next couple years I hope to set up a studio so that I will always have access to a recording space and can support local musicians in the same way I was supported from the age of 15 until today. A hero of mine, Gary Burger, passed away this summer and his wife, Cindy Burger, along with Mark Anderson have both expressed support for the idea that I might take over Gary’s record label, Turtle Town Records. Dennis Doeden, a news reporter at heart, is the publisher of The Bemidji Pioneer.
WHATEVER YOUR FINANCIAL GOALS ... We’ll help you reach them. Thrivent Financial offers a full range of products and services to help you achieve financial security, including: • Life insurance
• Retirement options
• Annuities
• Health insurance
• Mutual funds We’ll create a financial strategy that reflects your goals and values. Allen J. Zutz CFP®, ChFC®, FIC Financial Associate Headwaters Financial Associates 403 4th St NW Ste 115 Bemidji, MN, 56601 218-444-0202 Certified Financial Planner Board of Standards Inc. owns the certification marks CFP® CERTIFIED FINANCIAL PLANNER™ and federally registered CFP (with flame design) in the U.S., which it awards to individuals who successfully complete CFP Board’s initial and ongoing certification requirements. Insurance products issued or offered by Thrivent Financial, the marketing name for Thrivent Financial for Lutherans, Appleton, WI. Not all products are available in all states. Securities and investment advisory services are offered through Thrivent Investment Management Inc., 625 Fourth Ave. S., Minneapolis, MN 55415, a FINRA and SIPC member and a wholly owned subsidiary of Thrivent. Thrivent Financial representatives are registered representatives of Thrivent Investment Management Inc. They are also licensed insurance agents/producers of Thrivent. For additional important information, visit Thrivent.com/disclosures.
Appleton, Wisconsin • Minneapolis, Minnesota • Thrivent.com • 800-THRIVENT (800-847-4836)
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