MyWaukee March/April 2023

REFRESH YOUR PALATE

Check out all of the new restaurants, businesses, and activities popping up in Waukee!

ALSO

CITY OF WAUKEE BECOME A RECYCLING SUPERSTAR!

WAUKEE LIBRARY UNDERSTANDING IOWA LAWS

SCHOOL DISTRICT DIVE INTO A NEW NATATORIUM

Over the years, I’ve been around many businesses, stakeholders, and business owners growing their organizations. A common theme I constantly see is businesses needing help, but not just any help—the right help. These businesses need more than someone who shows up on time (most of the time) and manages task assignments; they need a strong team player who plays well with others, even when things are tough.

I was just at my barber’s the other day, and they’ve had an empty chair in their location for a few months. Even the barber was more concerned with bringing the right personality into the shop—not simply filling a chair.

I will permit people around me to have an occasional bad day, but I am careful to correct someone if these characteristics become regular occurrences. Hopefully, if they have a misstep, they’ll realize it without reproach and issue appropriate apologies. Self-awareness in various situations is an undervalued asset.

We’re not robots; we’re imperfect and will make occasional mistakes. I won’t always claim to BE RIGHT, but if I have a miscue, I will always do my best to MAKE THINGS RIGHT.

There are definitely times we’ve said something we should not have said or done something we wish we hadn’t done. Unfortunately, once that bell has rung, we can’t take it back—we can only move forward.

Regarding company culture, I’m always looking for standouts, but they also need to be able to fit in.

BECOMING A RECYCLING SUPERSTAR!

The City of Waukee has all the do's and don'ts when it comes to what goes into your green recycling bin.

FEATURED STORY: THE BARBARIAN

06 12 08 14

Sink your teeth into something fresh with a newly-opened restaurant here in Waukee!

On the COVER JACOB DEMARS

Head Chef of Barbarian and Next of Kin.

WAUKEE COMMUNITY SCHOOL DISTRICT

A new natatorium is underway! Check out all the details and the impact the building will have to the school district.

UNDERSTANDING IOWA LAWS

Spring is underway, and that means new knowledge as well! Check out all of the resources around Iowa laws and job opportunties at the library.

- Photo By Renee Watkins

From the Dietitian:

REFRESH YOUR HEALTH HYGIENE

This article isn’t your reminder to floss or drink more water daily (although those are good habits), but rather nudge you to consider refreshing your taste buds and mindset. Start enjoying more nutritious foods in a matter of minutes, allowing you more time for your favorite spring activities—like dusting blinds and ceiling fans.

3 EASY WAYS TO EAT RIGHT ON THE RUN:

1. PICK-ME-UP PROTEIN Take the edge off your hunger pains with proteinrich foods. For better blood sugar control, pair any protein food with a fruit or whole grain. Erin’s picks: frozen edamame, cheese stick, cottage cheese and hardboiled eggs.

2. CHEW ON COMPLEX CARBOHYDRATES The best complex carbs come from whole grains, vegetables, fruits, beans, legumes, nuts and seeds. These carbs are digested more slowly providing energy and support for a healthy metabolism. Erin’s picks: sweet potatoes, black beans and berries.

3. FIND SOMETHING WITH FIBER Glance at the food label and aim for at least 3 grams of fiber to fill you up! Erin’s picks: popcorn, pistachios and pepitas. This microwaveable meal is nutritionally-balanced and better than fast food! Simply heat, eat, and enjoy!

Mexican Chicken-Stuffed Sweet Potatoes (Serves 2)

All You Need:

• 2 Fifth Generation microwaveable sweet potatoes

• 1 cup Hy-Vee picked rotisserie chicken breast

• ¾ cup Hy-Vee no-salt-added canned black beans, drained and rinsed

• 1 ¼ cups Hy-Vee fresh pico de gallo, divided

• 2 tsp McCormick fajita seasoning mix, divided

• 1 cup Hy-Vee finely shredded Mexican cheese, divided

• ½ cup Hy-Vee plain Greek yogurt

• ½ tsp fresh lime juice

• Cilantro, garnish

• Lime wedges, garnish

All You Do:

1. Microwave sweet potatoes on HIGH according to package directions or until fork-tender.

2. Combine picked rotisserie chicken breast; black beans, ¾ cup pico de gallo and 1 teaspoon fajita seasoning in a microwave safe bowl. Cover; microwave on HIGH for 1 ½ to 3 minutes or until hot.

3. Cut potatoes in half lengthwise. Place each potato, cut sides up, on a microwave-safe plate. Fluff insides with a fork. Sprinkle with ½ cup Hy-Vee finely shredded Mexican cheese. Top with chicken mixture and an additional ½ cup Mexican

cheese. Microwave each potato, uncovered, on HIGH for 1 to 2 minutes or until cheese is melted.

4. Stir together Greek yogurt, lime juice and 1 teaspoon fajita seasoning. Top potatoes with ½ cup pico de gallo and Greek yogurt mixture. Garnish with fresh cilantro; serve with lime wedges, if desired.

SPRING CLEAN YOUR DIET WITH HELP FROM

NEW AT HY-VEE! FREE OMEGA-3 SCREENINGS (starting March 1st while supplies last; $45 value)

Omega-3s are heart-healthy fats that reduce inflammation and help the brain function at its best. See how your diet stacks up with this simple finger stick.

FREE A1C SCREENINGS (starting April 1st while supplies last; $45 value)

Concerned about prediabetes or diabetes? Schedule your FREE, 10-minute A1c screening anytime in April and learn your average blood sugar levels, or Hemoglobin A1c.

BECOME A RECYCLING SUPERSTAR

By Heather Behrens

The triangle of arrows symbol is a common sight, but it can be easy to forget that the triangle represents 3 steps. To lessen negative impact on our environment, first consider where your household can reduce consumption or reuse items rather than throwing them away.

When you can’t reduce or reuse (including gifting to someone else), check if the item can be recycled. Not everything with the recycling symbol on it can be recycled here, so check what items are accepted by your recycling pick-up service. Taking a moment to make sure something is recyclable makes a big difference!

HERE'S A STARTER GUIDE TO BECOMING A RECYCLING PRO!

It's easier than you might think to form good recycling habits. Download a handy recycling flyer at Waukee.org/GarbageandRecycling to post on your fridge or next to your bin as an easy reminder. Get the kids involved! They can learn to sort recyclables at a young age, and it can be an easy chore that teaches responsibility.

Don't be fooled!

Some items that should not go in your recycle bin might surprise you:

• Berry, fruit and veggie containers, as well as many other thin plastic containers. Generally, if it doesn't have a twist off lid, it's not recyclable.

• To-go Tupperware, takeout containers or Cool Whip containers

• Paper beverage cups (like your coffee) go in the trash. The coating inside makes them hard to recycle.

• Plastic bags or wrapping of any kind

• Pizza boxes or other cardboard containers with food residue. Remnants of food waste on items can contaminate a whole load of clean recyclables.

Not everything can go in the trash. How do you know if something is considered hazardous waste?

Hazardous materials are those with labels that are marked flammable, toxic, corrosive or say, "keep out of reach of children." Items like oil, gas, pesticides, fertilizers, fluorescent light bulbs, furniture polish and household cleaners, such as those used in ovens, contain hazardous ingredients that should not go in your regular trash. Take them to a hazardous waste drop-off site or event instead. Metro Northwest Transfer Station site in Grimes is open on select Saturdays or by appointment.

PUT IT IN THE RECYCLE BIN

Plastics

• Accepted: twist-top plastic bottles (rinsed or cleaned of any food residue), such as laundry detergent, soda bottles, food jars (cleaned), shampoo bottles, squeeze bottles (ketchup or mustard), etc.

• Accepted: margarine/butter and yogurt tubs that come with lids. Other plastic containers are not accepted.

• Empty medication bottles are recyclable when empty; remove the label or black out the information on it.

• Squeeze bottle tops that you can't get residue out of can go in the trash.

• Trash instead: containers made of thinner plastics, Tupperware, etc.

Waxy, coated food and beverage cartons (rinsed out)

• Examples: milk, juice and soup broth

PUT IT IN THE TRASH

• Plastic bags (Many grocery stores and mass retailers accept plastic bags for recycling. Just drop them into the designated bin.)

• Plastic packaging, including wraps, film, bubble wrap, etc.

• Aluminum foil and baking tins, even cleaned or unused

• Disposable cups, plates, utensils and bags, including your to-go coffee cup

• Plastic containers, including those for berries/ fruits, vegetables, chocolates, candies; the exception is thicker plastic containers for yogurt and butter/margarine that came with lids

• Food contaminated items, such as pizza boxes, paper plates, etc.

• Styrofoam, including to-go containers, egg containers, cups, packing materials, etc.

• Tissues, toilet paper, paper towels, paper plates, and napkins

• Light bulbs

Glass

(cleaned

of any food/drink residue)

• No need to remove paper labels

• Lids or bottle caps can be removed and recycled (if an accepted material)

• Trash instead: treated glass like mirrors, window glass, dinnerware, drinkware, and ceramics.

Paper

• Accepted: newspaper, glossy inserts, magazines, mixed paper junk mail, phone books, envelopes

• Accepted: mail with a clear plastic seal and envelopes with plastic windows

• Accepted: shredded paper contained in a paper sack or cardboard box (no plastic!); paper is more valuable in larger pieces, so only shred documents containing personal information

• Accepted: cards, wrapping paper and gift bags without glitter, sparkly or metallic details

• Trash instead: If it glitters, shimmers, or shines, throw it away; handles from gift bags, bows, ribbons and tissue paper should also go in the trash

Aluminum, tin and aerosol cans (non-hazardous

contents)

• For food cans, rinse first, but you don't need to remove paper labels. Drop lids inside the can if they're loose.

Cardboard

• Pull the packing material out; Styrofoam and plastic aren’t recyclable

• Break it down to fit into the cart

• Trash instead: pizza boxes or any other container with food residue on it

* When in doubt, do not put the item in the recycling bin. Contamination can result in the whole bin being thrown out or can cause damage to machines that process recyclable items. Remember to put items in loose rather than in a plastic bag.

• E-waste, such as broken and old cameras, TVs or computers. Alternatively, check with the brand for recycling options or take e-waste to a Metro Hazardous Waste Drop-Off site to be recycled for $0.50 per pound.

NOT Accepted in Trash

• Tires

• Appliances

• Hazardous materials, such as motor oil, antifreeze, oil filters, stains, varnishes, paint (except latex paint dried out in the can), lawn and garden chemicals, pesticides, etc.

• Disinfectants and household cleaners, such as those used for floors, glass, etc.

• Construction debris, such as concrete, shingles, wood pallets, etc.

• Sharp items, including needles and syringes

• Propane

• Yard waste (Grass, branches, leaves, plant clippings, dirt, sod); this can go on your curb on designated collection days in paper bags or marked reusable containers

ADDITIONAL RESOURCES

Waukee.org/GarbageandRecycling: Find tips to reduce, reuse and recycle as well as information on recycling services for Waukee residents, including accepted items, pick-up schedules and more.

MWAtoday.com/waste-recycling/ recycling-disposal-guide/: This handy guide tells you what items are recyclable or not and how to recycle special or odd items.

THE BARBARIAN

By Renee Watkins

Located within Kinship’s sprawling compound, Barbarian is a 32-seat, Sunday-only restaurant that focuses on New Midwestern cuisine. We were left in a lurch following the November closure of Des Moines’ beloved gem, Proof. In the wake of such a loss, Barbarian’s social media teased us with images of beautifully plated small dishes bursting with color, hinting they might be able to fill the gap. It quickly became apparent that reservations would fill up fast—and they did.

Following an unforgettable 12-course tasting menu experience during their opening month, the early days of Barbarian proved more than worthy of preservation for posterity. This is the future of Waukee’s broadening individuality.

I sat with Jacob DeMars, Head Chef of Barbarian, to talk about context, culture, and concept. I wanted an inside look at how his experiences elsewhere shaped his commitment to Barbarian and Kinship as flagship stamps on Waukee’s cultural presence.

Jacob DeMars is a Rockport, Massachusetts native. This small fishing town is a known tourist locale that relies heavily on seasonal work. As the son of a tuna fisherman who didn’t believe in an allowance, DeMars began his ride in the restaurant world as a dishwasher at age 12.

At age 13 he held his first cooking job as a fry cook for Portside Chowder House, which later became a 7th Wave Restaurant that is still there today. Although the winter seasons required temp jobs at a cafeteria, DeMars

Waukee is the fastest-growing city in Iowa— boasting beautiful trails, great schools, and safe neighborhoods. While residential development is on track to outpace commercial growth, many of us wonder what kind of local culture we can be a part of. An influx of predictable chains would offer little in terms of a unique experience.

Although places like Des Moines and Valley Junction offer livelihood, those of us living in Waukee may not want to keep playing tourist twenty minutes away. The evolving personality of the City of Waukee rests on the shoulders of ambitiously creative people capable of envisioning our city as its own thing—a destination. Enter the perfect marriage between Waukee-specific roots and worldly influence found at Kinship Brewing Company, and its innovative moonlighter restaurant, Barbarian.

returned to 7th Wave and worked there until he was 22.

DeMars left for Denver at age 22 and got a job at an Italian restaurant and then at a hotel. He ended up at a restaurant called Beast and Bottle, where DeMars says he received his first real opportunity to experiment with food in ways similar to Barbarian.

Beast and Bottle Chef, Paul Riley, encouraged DeMars to apply elsewhere. DeMars’s applications saw rejection after rejection in what he calls “an early lesson in humility.” He finally landed a one-week stint at Husk in South Carolina.

DeMars then went to Chicago, where he got a job at Elizabeth Restaurant. This move to Elizabeth came with a dual purpose. First, DeMars knew he wanted to work at a Michelin-starred restaurant. Although Elizabeth did not have a star, he knew it had potential and wanted to be a part of making that happen. Elena, Elizabeth’s head chef, led the charge to get the star. Once they received one star, everything in the restaurant shifted to next-level focus on obtaining another. The second purpose of the move was to gain experience doing a fast-line style, tasting-menuonly restaurant. DeMars admits he feeds off the adrenaline this type of environment provides.

While in Chicago and under the name Open Circuit, DeMars also prepared private dinners in clients’ homes. A crawl through his social media delivers a striking picture of his creative approach to plating. He

took his best-loved pages from Saga and Black Science, his favorite comic books, and used them as plating inspiration. Bright splatters of vibrant purees, meticulously placed microflora, and a surprising mix of textures prove that DeMars is not afraid to play with food.

When asked why he stopped doing Open Circuit, DeMars admits, “I got burnt out because I’d have to go to a restaurant and pick up a full fish and pig's head and take them home with me on the train, like a big pig snout sticking out and everything; three to four times a week with stuff like that is a lot—too much.” Combining that kind of grind with the volatility of making do in a stranger’s kitchen made it easy to pull out a funny memory. DeMars recalls, “I once had a table full of guests just get up and leave to smoke cigarettes on the patio for 45 minutes. I didn’t want to be there all night, so I kept putting food on the table—course after course—and figured they would come back whenever they wanted.”

Following the scrappiness required for Open Circuit, and the Michelin star success of Elizabeth, DeMars moved to Iowa. He opened his restaurant in Windsor Heights under the name RI, which stands for Rockport, Iowa. He describes RI as “an early rendition of Barbarian.”

Although the reception was promising, DeMars realized that there wasn’t much of an audience for eccentric food. Thus, RI was a concession in many ways—DeMars brought prices down by offering familiar dishes and turned the exclusive into something more accessible. However, like the owners of every other restaurant scrambling during a pandemic, DeMars was uncertain regarding the likelihood of continued success. COVID-19 was “an earthquake for small restaurants.”

Meanwhile, Zach Dobeck, the owner of Kinship Brewing, had dined at RI. DeMars and Dobeck had gone out for beers a few times, however, it wasn’t until DeMars got word that Kinship was on the hunt for a chef that the two began getting to know each other. In addition to needing a chef for his food truck and restaurant, Next of Kin, Dobeck wanted the restaurant to get a menu overhaul.

Next of Kin opened in November of 2021 and featured the brewery’s reliable taproom menu with delicious variations of American bar food. While DeMars was busy running Next of Kin and the eclectic food truck, construction began on Kinship’s detached kitchen space outside the main brewery building. DeMars saw that there was ample space to do more. What started as an idea to do a pop-up style, ten-course private dinner in Kinship’s garden turned into the concept of a restaurant within a restaurant. That idea for more gave Dobeck and DeMars

little time to pull everything together. DeMars recalls “running around like crazy and jokes about getting a burner phone to make reservations. The huge checklist was this thing that, looking at it later, I couldn’t believe I got it all done.” DeMars was working on the menu and logistics of both Next of Kin and the restaurant within it simultaneously.

DeMars said his biggest challenge with Barbarian was, "Coming up with the tasting menu."

"I believe there is a foreseeable success there, but finding the amounts and finding out how the dishes would sit next to each other—pork, chicken, beef, starch, vegetable—I want to give them everything. I didn’t want anyone leaving here feeling under or overfed.”

becoming a no-waste kitchen that includes farm-to-table vegetables, whole animal nose-to-tail butchers, and developing more connections with local farms while also having an on-site utilitarian garden of its own. While the restaurants are already doing their own pickling, DeMars has ambitions to extend their skillset to include dairy fermentation for housemade butter, sour cream, and cheese.

DeMars hopes the space will allow their chefs to branch into areas of specialization—each according to their ability and desire. He calls this “organic freedom” and says, “If we can create something ourselves and knock the menu costs down a little bit…that’s another win. The story is still unfolding because it all happened so quickly. As long as people keep coming, we’ll keep doing it.”

This dedication to bringing ambitious plans to fruition leaves it no surprise that Dobeck trusted DeMars’s reasoning behind the proposed name for their restaurant within a restaurant.

DeMars pulled it all out from inside as he proudly stated that “Barbarian is named for all the people I’ve worked alongside. You feel like a certain type of person with this kind of work—you’re worn out, and you have to rinse and repeat every day, like a beast.”

Everything went according to plan, and Next of Kin’s new taproom menu became available two days after the first Sunday dinner service for Barbarian. While this piece was supposed to be dedicated to the innovation of Barbarian alone, it is impossible to extricate its story from that of Kinship as a whole. Kinship Brewing, Next of Kin, and Barbarian function as a collective rather than three separate entities.

The sprawling space is working toward

Barbarian is a tasting menu restaurant with reservations offered for Sundays only. If you are lucky enough to secure a reservation, you can look forward to DeMars’ meticulous plating, creative combinations, and unexpected techniques. DeMars visits each table after every dinner service, and his sheepish charm and humble approach make him easy to like. He genuinely cares about bringing a uniquely exquisite experience to the Waukee area, encouraging the average Midwestern palate to go on an adventure without taking itself too seriously.

Barbarian is the future

of Waukee dining and culture. This is the culmination of hardworking roots and bigcity ideas delivered with Iowa-nice attitudes. This is edification without condescension. Well done, Barbarian. We love you already.

“I want them to walk away saying that was worth 150 dollars.”

Jacob DeMars

Restaurant

Head Chef

A LONG-LASTING LEGACY

Home Solutions of Iowa

At Home Solutions of Iowa - A Legacy of Exceptional Customer Service, Quality Workmanship, and Lifetime Guarantees. At Home Solutions of Iowa has been a proud part of the home improvement industry for 20 years. In that time, we have been dedicated to delivering outstanding customer service, exceptional craftsmanship, and a product that comes with a lifetime guarantee.

Our commitment to excellence has made us one of the most trusted names in the business, and we are proud to have helped so many homeowners in Iowa improve their homes and their lives.

As we reflect on the past 20 years, we want to thank the Waukee community that has supported us along the way. Your trust in us has been our greatest reward, and we are honored to have been able to serve you.

As we look forward to the future, we are excited to continue providing the same exceptional service, quality workmanship, and commitment to excellence that has defined At Home Solutions of Iowa for two decades. Here's to another 20 years of success!

We’ve had the pleasure of serving over 30,000 satisfied customers in Central Iowa, and we're always looking for new ways to give back to the community.

JOSEPH SMITH

Home Solutions of Iowa

Owner 515-954-3555

Home Solutions of Iowa has established itself as a trustworthy and reliable source for homeowners looking for all sorts of exterior remodeling solutions. We’re a full-service exterior remodeling company specializing in LeafGuard® gutter protection, seamless gutter systems, rain barrels, roofing, insulation, windows, doors, siding, and decking. We started as a one-man show at the Iowa State Fair in 2003 and have since grown to have more than 50 employees serving the entire state of Iowa.

Whether you're looking for roofing services, a dream deck design, or upgrade to a LeafGuard® Gutter System, you can trust us to get the job done right.

FACES OF WAUKEE

Featuring Kim and Jon Snyder

Owners, Color Store Inc.

What is the name of your business?

Color Store, Inc.

What type of work do you do??

We distribute Benjamin Moore paints, sundry items, Modern Masters Faux Finishes, General Finishes, Ready Seal deck stains and many other brands to both wholesale and retail customers.

What other interests do you have in our community?

This is our first foray into the Waukee Community so we are just getting introduced, but we have a long-time business presence in Des Moines and Omaha markets. We also have several employees that live in the Waukee community.

What is your favorite thing about our community?

It is fast growing with lots to offer in the way of dining and entertainment. It’s a small-town atmosphere with larger city amenities.

What is the best thing about your job?

When we talk to people who have heard of the business or have had dealings with us in the past, it’s always rewarding to know that we have impacted so many people in 37 years in business.

What is a dream project for your business?

This has been our dream for the last several years—to get our Waukee location open. We were delayed because of COVID, but finally saw our vision realized. We are extremely excited to see how we can grow our business in the local community while we continue to expand our footprint in Iowa and Nebraska.

Waukee Community School District PREPARES TO DIVE INTO NEW NATATORIUM

By Kelly Jellings

There will soon be a new home for Waukee swimmers and divers. Waukee Community School District (CSD) is working hard to finish its state-of-the-art natatorium that will be home to athletes from both high schools.

NATATORIUM DETAILS

The natatorium will have two pools—the main competition pool and the training pool. Together, they’ll hold just shy of one-million gallons of water. One end of the main pool features a diving well with two onemeter diving boards and two three-meter diving boards. The facility also includes four locker rooms, an instructional room, a timing room for officials, and plenty of places to sit and watch the action.

Before any work began, Waukee CSD construction leaders visited other aquatics facilities to take notes on what was working well and what to avoid. Leaders also engaged with multiple internal and external stakeholders to refine the facility’s design. They prioritized making a beautiful building that would function properly for years to come.

CONSTRUCTION PROGRESS

During the winter months, workers enclosed the building, and interior mechanical, electrical and plumbing work kicked into high gear. Crews also completed digging the competition pool, removing about 400 truckloads of dirt. Construction on the natatorium is currently about halfway done. Crews will finish their work before the 2023-24 school year begins.

DIRECTOR OF AQUATICS

The Waukee CSD hired Bobby Kelley as the first Director of Aquatics. He’ll officially begin his role on July 1, 2023. He comes to the area after serving in a similar position in Eastern Iowa.

Kelley has been involved in swimming as an athlete, coach, teacher, parent, and administrator his entire life. In college, he swam for the University of Kansas. After graduation, he started coaching YMCA swim teams, USA swimming teams, high school teams and college teams.

In 2013, he opened and managed the the Linn-Mar Aquatic Center. There, he started a program that now teaches swimming to over 3,000 students per year.

WHAT’S NEXT FOR THE NATATORIUM?

Once work is complete in early summer, it’ll be time to fill and acclimate the pools. Then, the District will hire and train additional staff. After the facility opens, Waukee CSD swimmers will get to jump in first. In addition to being the home of our middle and high school swimming programs, leaders will develop more programming to benefit additional Waukee CSD students.

To keep up with the latest construction updates, visit waukeeschools.org.

A recent aerial view of the work happening at the natatorium.

Our mortgage services are more than the loans themselves. Our rates are competitive. Our process is simple and quick. But first and foremost, with Central Bank, you have a mortgage o cer who will provide the unparalleled personal service you expect.

And that’s peace of mind.

Crews are working on the underground plumbing for the competition pool diving well. The bottom of the pool in this area will be 13 feet, 6 inches deep.

The holes are dug for the competition pool (foreground) and the training pool (background), as seen from the top of the spectator seating.

A rendering of the finished natatorium project.

DO YOU UNDERSTAND IOWA LAWS?

By Sam Bedford

If you’re navigating hard-to-understand topics and the laws surrounding them, the People’s Law Library of Iowa is your new best friend.

Last year, the State Library of Iowa sought grant funding to create a resource for Iowans to overcome obstacles when accessing the Iowa justice system. When funding was available, the State Library reached out to the University of Iowa Law Library to partner in creating the People’s Law Library website.

The People’s Law Library of Iowa is meant to be a website with basic information about the law. This resource is a good starting point for understanding Iowa’s laws on topics like family law, landlord/tenant law, consumer law, and more. No legalese, just easy-to-understand information. Visit waukeepubliclibrary.org/ online-library to access the People’s Law Library link and more free resources.

JOB OPPORTUNITIES

The City of Waukee has more than 100 seasonal job openings, including some at the Waukee Public Library! Whether you love to be outside or inside, interacting with a lot of people or a small group of colleagues, there’s likely a job that could suit you. View all the open positions at waukee.org/jobs.

To learn more about the Waukee Public Library and their services, visit waukeepubliclibrary.org.

EVENTS

Most events require advanced registration and can be viewed at waukeepubliclibrary.org/calendar.

ART GALLERY EXHIBIT

Simple Pleasures and Quiet Places

Robin Fisher | March 3-30

Folding Cranes, Enfolding Community

Pam Douglas | April 4-May 30

FOR KIDS

Explore Robotics

Sunday, March 19 | 2 PM

Get excited about robotics technology! Students from FTC Robotics team, Aztechs, will be sharing their knowledge and enthusiasm for robotics. Stop in to see their robot in action and to learn more about solving real-world problems with technology. Recommended for students in grades K-8 and their caregivers. Registration is requested.

Earth Day Celebration

Saturday, April 22 | 10 AM

Ankeny Sanitation joins the library for an Earth Day celebration with a special story or presentation and activities with staff. After the presentation, everyone can venture outside and see a trash or recycling truck up close! This event is open for all ages and registration is required.

FOR TEENS

DIY Rice Krispie Treats

Monday, March 6 and 27 | 6:30 PM

Learn to make your own single-serving Rice Krispie treat! The March 6 event is for students in grades 10-12 and the March 27 event is for students in grades 6-9. Registration is required.

Teen Self Defense

Sunday, April 23 | 2 PM

Students in grades 6-12 and their caregivers can attend this free workshop to learn the basics of important skills to keep teens safe in today’s world. Instructors from Cobra Self Defense of Iowa will present information and training on a variety of topics which may include anti-abduction strategies, dating safety, self-defense, social media safety, traffic and parking lot safety, violence prevention, and human trafficking awareness. Registration is required.

FOR ADULTS

Stagecoach Women

Sunday, March 18 | 1 PM

This talk by author Cheryl Mullenbach offers an expansive overview of stagecoach history in the United States. The talk is enriched by the personal stories of women who contributed to the evolution and success of a captivating part of American history. Registration is required.

Celebrating the Cherry Blossom Festival

Saturday, April 22 | 2 PM

Cherry blossom festivals (hanami) are a centuries old spring celebration held throughout Japan and in many other places around the world. In this live Zoom talk, intercultural consultant Yvonne Wolf (who lived and worked in Japan) will give a brief overview of the country, and explain the significance of hanami and its celebratory activities. 30 lucky people on the registration list will be selected at random to receive a hanami kit with goodies to help you celebrate at home! Registration is required.

( 515 ) 348-8098