A Supplement to the Star Shopper
Friday, February 17, 2017 • Edition 2
ountry C cres A
FFocusing on Today’s Rural Environment
Die hard fisherman
Bauer fishes for chase, not limit By LAURA HINTZEN Staff Writer
PHOTO BY LAURA HINTZEN Jake Bauer has fishing memorabilia lining the walls of his living room, including his 32-inch walleye and two crappies. Bauer lives in Glenwood but has traveled as far as Canada for fishing trips.
GLENWOOD – There’s something to be said about learning a sport at a young age – it sticks with you. Jake Bauer, a graduate from Sauk Centre High School, was four years old when his dad brought him out for his first time ice fishing. Bauer, now 29, is lucky enough to have found a job that allows him to get out on the lake and catch his limit. From the end of April through December, he works as a general contractor in the Twin Cities dealing with sewer and water construction. “I used to put in 50 to
70-hour weeks, working seven days a week as much as I could and it paid for all of my toys so I could do this,” Bauer said. “But now I have a family so I don’t work on Saturdays and Sundays.” This past year, Bauer purchased a Polaris Ranger equipped with snow tracks which makes getting on and off the lake much easier. He will use his portable fish house around the area and if traveling farther, stays in one with living accommodations. Every year, Bauer buys a fishing license in Wisconsin, Minnesota, South Dakota, BAUER continued on page 4
From a hobby to business Komises raise rabbits for market ated with it, they decided it was time to see if they could turn the tables and make a profit raising rabbits. The couple is also developing a AVON – Lee and Gerrie Komis herd of Herefords and Lowline beef of Two Rivers Farm and Rabbit- cattle, but rabbits have become a fory have their children to thank for cal point of their operation. sparking an interest in what has now Raising rabbits become a business. After much research, the Komis“Some 20 years ago, our kids had es now raise rabbits commercially. rabbits for 4-H. It was just a hobby, They have a herd that averages bebut we had several different breeds,” tween 400 to 600 rabbits, which insaid Gerrie, as she recently walked cludes the New Zealand Whites, New through their barn of rabbits. “They Zealand Reds and a few Lops they showed them in 4-H and ARBA still show. Mostly, the Komises raise (American Rabbit Breeders Associa- New Zealand Whites, which are the tion) shows.” ones they market. The New Zealand Gerrie and Lee went with their Whites have a body type classified as children to ARBA shows to show commercial. Most rabbits raised for their rabbits and began showing meat today have the commercial body some themselves. Their children are type, meaning they are well-muscled all grown now, and the only rabbits throughout their bodies. One major that they still show are Mini-Lops benefit of the New Zealands is their and some New Zealands. rapid weight gain, allowing them to “Mini Lops, French Lops, Dutch, be processed at a younger age. English Angoras, Jersey Woolies and “They are ready for market (beNew Zealands. We showed them all. tween 5.2 and 6 pounds) which takes But showing was not profitable,” about eight to 10 weeks,” Lee said. Gerri said. After 20 years of showing rabbits KOMIS as a hobby, and the expenses associcontinued on page 5 By HERMAN LENSING Staff writer
SUBMITTED PHOTO A New Zealand White doe carries straw to prepare a nest before kindling.
Page 4 • Country Acres - Friday, February 17, 2017 BAUER continued from front North Dakota, Ontario and Manitoba. “They don’t give them away by any means,” Bauer chuckled. Bauer normally goes with his wife, Keri Bauer, during the week to lakes near their home in Glenwood. If he’s not out fishing with his wife, then he spends time by himself. “I like being out there by myself,” Bauer said. “Especially the early mornings when you can watch the sun rise up on the lake and at night watch the sunset, nothing beats it.” Last year he took a trip to Lake of the Woods and there was nobody there. “We were up there for three days and never saw another person,” Bauer said. “It’s gorgeous up there – the scenery is unbelievable. There are big rock cliffs and we drove right next to them.” When he goes on fishing trips to either Ontario, Manitoba, Wisconsin, North Dakota or South Dakota, he will find somebody to tag along with like, Jake or Andy Uphus or other friends from Sauk Centre. Thinking back to a fishing trip with Jake Uphus and Dewey Sunderman at Lake Winnipeg in Canada, Bauer remembers catching a 32-inch walleye measuring 19 inches in girth and weighing 14.8 pounds off of a Lindy Darter lure while jigging. It is now mounted in his living room at home. “The bite was slow and I thought to myself, ‘you brought me up here for this?’” Bauer questioned. “Moments later, I saw it come in on my graph and I worked it and worked it. I set the hook and thought ‘this is going to be a good one.’ Jake came up to help and freaked out when he saw how massive the fish was. You really get in the moment. When he pulled it out of the water we all freaked out – biggest walleye we had ever seen.” Though, that was the biggest walleye he has ever seen or caught, Bau-
! W NE
PHOTO BY LAURA HINTZEN Jake Bauer drills a hole for ice fishing. During the winter months, Bauer spends time on Lake Minnewaska in his portable fishing house. er was on a trip a few springs ago at Rainy River where he caught a 66.25inch Sturgeon which weighed 50-60 pounds. It is illegal to keep Sturgeon at this time, so Bauer released it back into the waters. On a fishing trip to Ottertail County, he caught a 2-pound, 2-ounce crappie and another 2-pound, 1-ounce crappie on Lake Emily which are also mounted in his living room. When he’s looking
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to fish sunnies and crappies, he’ll use a plastic jig with a rubber tail, usually no wax worms or minnows. “What that does is keeps me mobile. I don’t have to sit and wait and soak that bait whereas a minnow you have to put it under a bobber or a rattle reel and let it sit there and do its thing and then you have to wait for the fish to come to you,” Bauer said. “I don’t have the patience when I’m out there – I have to find the fish. And that’s the part of fishing that I like…it’s the hunt.” His favorite fishing method is the run-and-gun method. When he rolls up on a lake, he’ll do a lot of scouting with his Humminbird GPS. He’ll do his research and know what he wants to target and then he’ll go to that spot on the lake and start drilling holes. If he’s not marking fish when he drops his Vexilar down, he goes to the next hole until he ends up finding fish. Bauer admits this year has been somewhat slower, only for the fact that it was a little colder earlier in the season than last year. “Stable weather plays a huge role in ice fishing. When you get these huge fluctuations in weather, it either turns the fish off or it turns them on,” Bauer
said. “When I do find fish and I don’t get them to bite, I’ll start throwing some different stuff at them. I’ll start really high, 3-4 feet above them in the water column, so if there’s fish on the bottom about a foot off I’ll start 3-4 feet off the bottom.” Bauer fishes about four to five times a week, but he doesn’t do it for catching and killing the fish, it’s more about the chase. Last week, he went out on the lake and spent half the day looking for the fish, but when he found them, he caught 200 fish within a few hours. Though they were small, it was fast and furious for a few hours like it can be when you’re on them. “I rarely keep fish. I’ll keep fish every other week for a meal or if I know family members who are looking for fish then I’ll keep more.” Since the Minnesota season for walleyes closes the end of February, Bauer will travel to North Dakota, South Dakota or Wisconsin to find them. Bauer will start work again in April, so he can fish hard come next January. But until then, he’s finding the fish with a few necessities: his GPS, a fishing pole and some plastic bait.
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SUBMITTED PHOTO On a fishing trip to Rainy River near the Canadian border a few springs ago, Jake D Bauer reeled in a 66.25-inch sturgeon, weighing 60-plus pounds.
Friday, February 17, 2017 - Country Acres • Page 5 KOMIS continued from front
The busy couple works hard raising their rabbits, in addition to their other full-time jobs. Lee works a night shift at Performance Foods in Rice, while Gerrie has operated Two Rivers Day Care out of their home for 22 years. After Lee gets home from work he takes a quick nap followed by morning chores, including feeding, watering and checking the condition of the baby rabbits, called kits. In the evening, after daycare, Gerrie also makes rounds through the barn. “There is a lot more work than people think,” Lee said. “We are usually down here all weekend, also.” They feed the rabbits pellets, the most important part of a rabbit’s nutrition. Most pellets contain salt, vitamins and minerals to give the rabbits adequate nutrition. However, many pet owners and commercial producers like to supplement the pellet diet with treats for various reasons. “You can feed them grass,” Lee said. “But there is a lot more mess.” A mess is something that occurs with rabbits. They do waste food given to them; because of that, the Komises watch how much is put into their feeders. “They scratch out the pellets,” said Lee. “I have plates on the feeders to keep them from scratching it out. They have to learn to lift the plates in order to eat.” Next to feeding the rabbits, keeping their cages clean is a high priority. It not only helps keep the rabbits clean, but it also keeps them healthier. On weekends they clean the cages,
which takes about six hours. “As far as their health, sanitation is the key,” Gerrie said. “We have also found that the best way to handle a disease is to cull a diseased rabbit.” There are some medicines for treating rabbit diseases, but they don’t necessarily cure the diseases. “They hide the symptoms, but the rabbit is still carrying the disease,” said Gerrie. “If a doe has kits, the kits will have the disease.” Reproduction The Komises plan on about seven litters a year from their does. Does are kept for about two years, and there are six bucks on site for breeding them. “We keep track of the ages and genetic lines,” Lee said. The gestation period for rabbits is about 30 days, and the process of labor and delivery is called “kindling.” “When rabbits are ready to kindle they build a nest,” Gerrie said. “How they do this is by pulling their own fur off their body. We put in a nest box lined with pine shavings and straw to help build their nest. They carry the straw and fur around in their mouths and prepare a nest for their babies.” When the kits are born, they are kept with their mother in one cage. Litter sizes vary, but the Komises prefer about eight to 10 in a litter. “We have some at nine and some at 10, but if there 12, there will be two small ones,” Gerrie said. “They might not gain weight as fast and they are the runts of the litter.” When the kits are 3 weeks old the nest box is removed, but the kits stay with the doe for another week.
PHOTO BY HERMAN LENSING Daily chores include watering, feeding and cleaning at the rabbitry for Lee Komis.
PHOTO BY HERMAN LENSING Besides the New Zealand Whites, which the Komises raise commercially, they also raise Mini Lops for show.
When the kits are 4 weeks old, they are weaned and moved to a different cage. It is also about that time that fewer rabbits are placed in each cage. Each cage contains documentation of the rabbits’ birth date, as well as their genealogy. Marketing When the rabbits reach their selling weight, they are sold to their processor, Iowa Rabbit, LLC, out of Jewell, Iowa. Iowa Rabbit markets and distributes rabbit meat that is used by chefs, retailers and consumers around the nation. The market for rabbit meat has grown over the past few years. While there has been a market in Europe and Asia for a long time, it is now growing in North America. “The meat has less cholesterol and more protein than turkey meat,” Lee said. “Some places it is called
domestic venison.” The Komises do their own hauling, making two trips a month to Jewell. Currently, the rate is about $1.80 per pound live weight. Lee pointed out that is more than the current rate paid for hogs. “We would like to bring down about 160 rabbits at a time, but right now are between 50 and 80,” Lee said. They would also like to update some of their equipment. High on the list are automatic waterers, instead of the handheld bottles they now use, as well as a more automated waste handling system. Both upgrades would be huge time savers for their enterprise, as they look to the future. And it all started with a 4-H project.
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PHOTO BY ELIZABETH BETHKE This farmhouse on the Kulzer property was the Full Cream Cheese Factory building. The porches were added on after it became a home.
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were sectioned into four rooms. On the main level, large vats were placed in the middle of the rooms. Fresh dairy milk was added to the vats and stirred, with power generated by the current from the stream. On high-production days, St. Bernard dogs provided additional help, walking in pairs on a conveyer belt to stir the milk. Cheese made from the milk was stored and aged in the upper level. At one time, the factory turned out from 600 to 800 pounds of cheese per day, with additional tons stored for aging. The Full Cream Cheese Factory enjoyed rapid success, and the cheese was shipped to St. Cloud, Brainerd, Duluth and the Dakotas.
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Becoming a home In 1912, the building was moved a mile south to the Kulzer farm. During the transition, a cement basement with split rock siding was poured. The factory building has since been remodeled and converted into the Kulzer home. Roman’s father, Roman Sr., bought the farm from a local realtor, George Barner, for $8,000 in 1940. Throughout his childhood, Roman Kulzer Jr. and his eight siblings lived in the home. Roman Kulzer Jr. and his wife, Mary (Frank) both originally from Sauk Centre, was married in November 1965 and moved to the Twin Cities because of employment opportunities. “I didn’t want to move to the farm,” PHOTO BY ELIZABETH BETHKE Mary said. “Roman and I negotiated and Mary and Roman Kulzer stand in their new modernized home on agreed to live here for two years and see 8. They moved into their current home in 2012 after living in the how it went after that. We have been here Feb. former cheese factory for 42 years. ever since.” Roman Jr.’s birthday. They raised their two sons, Gerard The family also discovered numerous names and Jeffrey, in the house, living there from 19702012. Over the 42-year span, the Kulzers did a lot of that were listed on the wall, two of the names were Rose Miller, presumably Anton Miller’s sister, and remodeling. “It never stopped,” Roman Jr. said. “There was Gertrude Scheffers, along with the title “Cheese always something to fix or get done. We re-carpeted makers 1891.” The Kulzers also remodeled the basement and the house, relayed the flooring because it was in poor condition, replaced the doors because they were thin. plastered over the split-stone wall. In places, the We replaced the windows and the siding. Basically plaster has chipped away to reveal the original stone. everything because it was old and deteriorating, but The ceiling still has the original hand-sawn wooden beams. we still kept the bones of the old cheese factory.” “Remodeling was dirty,” Mary said. “But we Once, when Gerard and Jeffrey were younger, they helped rip the wainscoting off of the walls in couldn’t afford to buy new so we fixed what we had.” Being a handyman, Roman built a small their rooms and found the old Full Cream Cheese Factory symbol on the wall, a stencil applied to the privacy pool in the first couple of years living there, walls with black ink. The words “Full Cream Cheese eventually expanding it to the large size it is today. Factory” circled around a cow’s head and underneath A glass sunporch was added onto the side of the “Sauk Centre Minn.,” along with the established date house, running from one end of the house to the other. A sunroom and office space rounded out the of the factory. “It was a funny coincidence,” Roman Jr. said. renovations. In 2012, the Kulzers built another home on their “Before I left for work I told the boys they were going property – a two level, modernized house. to find something good today and they did.” “We loved living in our old home because it was What was even more ironic was the fact that the day the factory started, May 20, was also the day where we made memories and raised our children,” the boys found the symbol and it happened to be Mary said. “But we’re getting older and the stairs are too steep, the bedrooms are all upstairs and there’s no bathroom upstairs.” Even though the Kulzers no longer live in the old cheese factory, they do plan on preserving the building and its history. As of right now, the building is a hobby shop. The couple plans on keeping it in the family and selling it to one of their two sons. “The old house was a place to live,” Mary said. “But it is more than that, it’s home.”
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PHOTO BY ELIZABETH BETHKE This Full Cream Cheese Factory symbol was in the wall Roman Jr., Mary Kulzer, and their two sons, Gerard and Jeffrey, were tearing down during a remodeling project. The established date of the factory, May 20, 1885 is imprinted onto the wood with black ink.
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The miracle of birth provides wealth of knowledge Local FFA members care for animals, answer questions at state fair exhibit By MICHAEL STRASBURG Staff Writer MELROSE – At the end of every summer, thousands and thousands of individuals enter the fairground at the Minnesota State Fair, but for nearly every cow, pig, sheep and goat that enters the buildings just east of Warner Coliseum, two emerge. These buildings are the cite of the CHS Miracle of Birth Center — an exhibit that hosts baby animals and live births, highlighting the importance of animals to our economy, health and quality of life. For many folk, including city-dwellers and out-of-towners, the process of birthing animals and taking care of them for their entire life is something unfamiliar. That’s why the exhibit is staffed by FFA students from across the state, including two members of the local Melrose chapter. “I believe it does help those in more urban areas who have not had the experience that a lot of people in rural America have had,” said Melrose agricultural education instructor Megan Thurk. “Today, a large portion of our population is removed from ag in the sense that they do not live on a farm or do not know someone personally who lives on a farm and this experience allows them to ask the questions they have to people who have experience with these
animals rather than Google-ing the answer and looking at information that may or may not be true.” Two of Thurk’s students at Melrose Secondary School, senior Ashley Maus and junior Paul Pundsack, were FFA staffers at the CHS Miracle of Life Center last year, helping visitors understand how farmers manage and care for their animals. “It’s an opportunity for fairgoers to witness how animals are treated on farms and how baby animals are born,” Pundsack said. “It’s just a great place to learn about agriculture for fairgoers who don’t know very much about it.” Both students grew up on farms. Maus’ brother was in FFA, which initially sparked her interest in the group. Soon after joining, she found her membership rewarding. Maus’ family farm has 60 milking cows. They also raise all the young stock. Pundsack’s father grew up on a dairy farm, and Paul himself grew up on a chicken farm. Pundsack’s love of agriculture and animals naturally drew him to the association. To become an FFA staffer, students have to send in an application and traditionally pass a round of interviews. After the interviews, 32 FFA students are selected to work at the exhibit. “If you’re chosen you did something really well on your application and they think you have good potential,” Maus
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SUBMITTED PHOTO A crowd gathers around Ashley Maus as she shows a child a young goat. Maus said her favorite part of volunteering was sharing the baby animals with young children.
said. During the application process, students mark their preferences for which animals they’d like to work with. Maus was assigned to sheep, her second preference, and Pundsack was assigned to poultry, his second preference. Both of their first choices were cattle, a popular part of the exhibit. During the fair, Maus and Pundsack’s typical work day began when they got up at 5 or 5:30 a.m. and headed to the barns. The exhibit opened at 8 a.m. each day, so the FFA staffers had a couple hours to complete their morning chores, which included cleaning up the pens, feeding the animals and getting the barn ready for fairgoers. At night, after the exhibit closes down, the staffers feed the animals once again and clean the barn. The animals also
receive a midday feeding. “The rest of our time consists of sitting by the animal exhibits and talking to people about them and answering the questions they have. Sometimes if the vets need assistance we help with that,” Pundsack said. “When you’re down there you get asked the same questions over and over and over again,” Maus said. “You have to be able to answer the question the same way, you can’t get mad at someone because they only asked the question once.” “Another thing is we’ve done interviews on the radio and on the news,” Pundsack added. “We’ve done talk shows where we bring in a baby animal and talk about it.” In fact, taking animals to talk shows, speaking to fairgoers and being a agricultural ambassador are what Pundsack
finds to be the most rewarding part of the experience. “I think I really improved on promoting agriculture because I learned how to talk to people about it better,” he said. “I learned how to just talk with people more and get better social skills. I learned more about species I didn’t know as much about, like sheep and pigs. I didn’t know anything about them, but I learned a lot about them afterwards.” Maus agreed, also adding that being able to work closely with a variety of animals was a personally rewarding part of the experience. “My favorite part was seeing all the baby animals and getting to hold them and seeing all the little children’s faces as they saw them. It’s so cute,” she said. “My favorite part was handling all the animals and meet-
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SUBMITTED PHOTO Melrose students and FFA members Paul Pundsack and Ashley Maus volunteered at the CHS Miracle of Birth Center at the state fair last year. Pundsack was assigned to care for poultry while Maus watched over goats and sheep.
ing a whole bunch of people — even the people we got to work with, I still talk to some of them today,” Pundsack said. “There were a lot of opportunities to not only work with animals but meet with people.” In working with the animals, the students also get to meet the farmers who provide the livestock, many of which find the entire project personally rewarding. “They’re very involved and very excited to see the educational aspects
that are happening there and know that they’re doing their part to help people in the city start to understand what agriculture looks like in Minnesota,” Thurk said. No matter where you’re from — farm, city or forest — the CHS Miracle of Birth Center is full of interesting, hands-on information and the opportunity to witness, firsthand, the level of care farm animals receive — and, if you’re lucky, the miracle of birth itself.
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Page 10 • Country Acres - Friday, February 17, 2017
A brother’s nightmare Siblings share story of WWII POW Harold Brick By DIANE LEUKAM Staff Writer LAKE HENRY – Mother’s Day 1945, May 20, was a day the Brick family of Lake Henry would never forget. “The only people that were home were Eugene, my older brother, and two of the younger children, Ruth and Jimmy. Ruth and Jimmy were curious about me and didn’t quite understand my presence…Ruth was only three years old at the time.” - Harold Brick Othmar and Ella (Lenz) Brick were just a half-mile down the road at church in Lake Henry, when their son returned home. Home from the war. In Harold’s book, “Behind the Wire,” he goes on to say: “After the emotional reunion, I had to tell my story of where I had been for the last 6 months. I didn’t tell them much of my story. At that time, I believed that I had disappointed everyone, including my country, by being captured.”
James Brick, and his wife, Suzanne, still live on that home farm just outside of Lake Henry, and his sister, Ruth Trageser, lives in Spicer. James and Ruth sat down on Feb. 6 to talk about their brother, a man they barely knew as young children; a man they now see as a testament to the struggles of those returning from war. Growing up on the farm The Brick family included Eugene, Harold, Ralph, Ramona, Marilyn, an infant girl who passed away shortly after birth, Marjorie, James and Ruth. Harold, Jim and Ruth are the three remaining siblings. The large family was raised on a 375-acre farm, where they milked cows and grew corn, hay, oats, along with steers, sheep and pigs. Harold must have had a typical childhood for those years, helping out on the farm. Perhaps atypical for a farm boy, he was also a football player. After graduating from high school, he had just finished his first semester at St.
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PHOTO BY DIANE LEUKAM Siblings James Brick and Ruth Trageser hold their brother, Harold’s, autobiography, “Behind the Wire” and “Long Hard Road,” in which his experiences were highlighted, on Feb. 6 at the Brick farm near Lake Henry. Harold was a POW in WWII and suffered from PTSD after returning home from the military.
John’s University on a football scholarship, when he was drafted into the military. He was just 18 years old. Military life After basic training, the 275th Infantry Regiment sailed to Marseille, France and embarked from the ship USS West Point. They advanced to a town called Phillipsburg, France, near Falkenberg Hill. The men were thrust into a bitter struggle of combat, fighting which continued for six days without food or water and the loss of many casualties. Harold was captured there during the famous Battle of the Bulge, on Jan. 6, 1945. “All our ancestors came from that region,” Ruth said. “It’s ironic because they were fighting against our family.” According to James, the Brick family back home knew nothing of Harold’s capture. And they didn’t know he was coming home until he was standing before them. “The military had sent a telegram saying Harold would be coming home, but they never received it,” James said. After Harold’s journey back to the United States, he found himself in St. Cloud, where he went to see his grand-
parents, who then brought him home. “We didn’t know who he was,” James said. Once home, Harold spent the next couple of months eating and sleeping. He was putting weight back on after his low of 110 pounds in the prison camp. Soon he was back on duty in the military, this time stationed in Greeley, Colo., where he was a guard over German prisoners of war. At 21, he returned home again. The merry side of Harold shared with others did not reflect the Harold James was coming to know. Harold, at 21, was a stranger to James, who was only 10 at the time. The brothers shared a room in the farmhouse. “He would have terrible dreams; he’d often crawl under the bed,” James said, a sad expression on his face. “He had a lot of things building up inside, and there was no way to release them,” said Ruth. “He did a lot of drinking.” “I remember after the war, our mother collected clothing for the poor people in Germany,” James said. “Harold went crazy. There was no way he was going to let her send those clothes
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Friday, February 17, 2017 - Country Acres • Page 11 over there. We found out later, a German soldier had taken his gloves and his hands were frozen.” Now the siblings know their brother was suffering from Post-Traumatic Stress Disorder, or PTSD. “In Harold’s day, there was no help for guys like him. There was some available but no one let him know that,” Ruth said. Eventually, Harold was fortunate to find a relative he could talk to. He realized his brother-in-law’s brother had also been a POW. They got together and went to the VA, where they received some help. Life after the military In 1947, Harold Brick, Warner Kraemer, Jerome Zirbes and Lawrence Menthzier started the Lake Henry Legion. They named it the Othmar Braun Post #612 after their friend who was in a ship that was sunk by a kamikaze pilot in Okinawa Bay. “They were all buried at sea,” James said. “The whole ship went down.” At the time, James and another brother, Ralph were farming together. There was just not an opportunity for a third person on the farm, so Harold worked at his uncle’s farm in St. Martin. Later, he went to the Twin Cities where he worked for Swift and Co., then as a grain buyer for the state and finally the post office, from which he retired. His devotion to the military wasn’t over. Every Thursday Harold boarded a bus at Fort Snelling that took him and other veterans to the Fort Snelling cemetery. At the cemetery he and the other vets provided a 21-gun salute to every vet being buried that day, which was sometimes as many as 20 persons. He wanted the family of the deceased to know that his military family still honored him. Later in life, well after retirement, Harold decided it was time to share his story. The prologue to his book, “Behind the Wire,” reads as follows: “I started this book when I was 74 years old. I am now 80 years old and
SUBMITTED PHOTOS (Right) Harold Brick (on the left) after his release from a prison camp in Germany during WWII. (Bottom left) After being captured, Brick and his fellow soldiers were held in this rail car in Frankfurt, Germany, without food or water for 48 hours while the city around them was being bombed. (Bottom right) This makeshift knife was crafted from the handle of a canteen cup and helmet band. Brick used it in prison camp to cut a loaf of bread each night into eight equal pieces for the starving men to share. Brick still has the knife.
the time has come for me to tell my story of World War II as I experienced it. Many memories are still in my mind and I still have many vivid nightmares. For many years I found it hard to talk about the war and being a prisoner of war. It’s been over 50 years now since World War II, but as time goes on more and more veterans are telling their experiences about the months and years of inhumane treatment that those of us who had been prisoners of war suffered. All suffered starvation, abuse, and watched others die. I was one of the lucky ones who survived.” A first printing of 1,000 was soon gone, then they printed another 1,000. They, too, are gone.
“So many people continue to ask for copies,” Ruth said. One lady approached James asking for 12 copies. She wanted one for each of her kids to show them what life was all about. In addition to his autobiography, Harold’s experiences are mentioned several times in “Long Hard Road,” a story of American POWs during WWII, written by Thomas Saylor, an associate professor of history at Concordia Uni-
versity in St. Paul. James and Ruth have tremendous love and devotion to their brother, who has gone through more than most and prevailed. “He’s a great man,” said Ruth, her eyes misting over. Harold celebrated his 92nd birthday on Dec. 17. His wife, Gloria, travels from Roseville each day to visit him in Minneapolis, where he lives in the Minnesota Veterans Home.
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Page 12 • Country Acres - Friday, February 17, 2017
Papa made moonshine George Bieniek is still piecing together his father’s ‘Minnesota 13’ past By MICHAEL STRASBURG Staff Writer
PHOTO BY MICHAEL STRASBURG George Bieniek holds his father’s moonshining equipment, including a boiler that was slashed apart by federal agents wielding axes. Bieniek is still trying to determine the function of the object in his right hand. He thinks it held oil wicks and was used for lighting the moonshine shack.
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HOLDINGFORD — “Dad cooked moonshine, but when he started I wasn’t born yet,” George Bieniek said, sitting in his Holdingford home, a couple lots over from the farm he grew up on — and where his father cooked moonshine in the 1920s and 30s. “Anything I know I kind of figured out on my own,” he said. “Mom and Dad never talked about moonshine or what was going on.” Now, having grown wiser, George remembers the early clues that he wasn’t quite ready to pick up on at such a young age. “The first thing I noticed was in the shed outside we had a loft and there was a piece of equipment in there. It looked like a tuba horn, I didn’t know what it was,” he said. George and the other children used to play hide and seek around the farm and he would often hide up in the loft and notice, but never identify, the odd hunk of metal. “We would take the ‘tuba horn’ and make noises through it, but I never knew what it was,” George said. “At first I thought it was from an old-fashioned phonograph, but I thought that’s way too heavy for a phonograph, the way it’s built. Then I thought it was a musical instrument, the tuba.” As time went by, George left the farm to serve in the army and later work at the Ry-Krisp cracker factory in Minneapolis. It wasn’t until he returned to run the family farm in 1959 that everything dawned on George. Many of the peculiar memories of his youth suddenly clicked. The odd “tuba,” for example, wasn’t a tuba at all, but rather, a boiler drum. That said, George hasn’t managed to clear everything up yet. Even the location of his father’s still is one of the mysteries he’s still trying to grasp. “I always thought that he cooked his moonshine in the basement of the old house, in a small cellar,” he said. However, George recently changed his mind about that after considering an old shed that sits across the road from the farm, inside which he once found a bunch of wooden barrels. “I never thought that he was cooking moonshine in there, but about a year and a half go I started thinking that he cooked over in the shed and took his equipment and put it in the house in the moonshine cellar, but I don’t think he cooked it there.” A small, dank moonshine cellar was dug-in under the Bienieks’ old farmhouse kitchen. Inside, George’s father stored his brew, a particularly notorious type of moonshine produced throughout Stearns County called Minnesota 13. Minnesota 13 was produced by countless Minnesota farmers, facing tough times in a poor agricultural economy —but, under the 18th Amendment, a booming moonshine economy. The particular type of moonshine took its name from a corn seed developed by the University of Minnesota. The Minnesota 13 moonshine became incredibly popular and was shipped across the United States and Canada due to its remarkable similarity to Canadian Club whiskey. Due to the strain’s popularity,
many farmers took up moonshining and Stearns County became one of the “wettest” counties in the state, with Holdingford considered the unofficial moonshine capital of Minnesota. Despite being at the central hub of Minnesota 13’s production, Bieniek kept his operation discreet and minimal — a smart choice, considering the FBI’s crackdown of large-scale production in the area. Federal agents burned barns and intimidated potential distributers throughout the county. Fortunately, George’s father kept a low profile and didn’t attract too much attention from the FBI. “He never talked about it much, he was a good moonshine man — most good ones don’t talk about it,” George said. Occasionally, Bieniek would take a larger risk however, by hauling some of his product over to South Dakota. “He had a truck and he’d load it up with chickens and he had the moonshine underneath all the chickens and go like that,” George said. Ultimately, despite his discretion, the federal agents caught onto Bieniek’s operation. “The feds found it and they chopped everything up, busted everything up,” George said. “He spent three days in jail, so he got off pretty easy. A lot of them got quite a few years out of it. I think the people that did a lot of moonshine in bigger quantities ended up paying a bigger price than the smaller guys. Everybody was cooking moonshine to try and make some money off the corn.” Not long after his rough brush with the law, George’s father retired his hobby and focused all his efforts on farming once again. That said, some of the friendly ghosts of “moonshing past” would still come back, years later, to visit Bieniek. “One time, somebody wanted to buy moonshine from Dad and didn’t have the money, so he gave Dad his pocket watch, an expensive pocket watch, gold carvings,” George said. “He gave that to Dad to hold it until he could come back with the money to pay his bill. Dad accepted that and it must have been 30 years that went by and he never came back — and then he did come back! After so long, Dad wore it all the time. He asked Dad if he still had that watch, he said ‘yeah,’ and then he asked if he could pay him back for the watch. They settled the bill and he took his watch back. That was an expensive watch.” Unfortunately, after George’s father passed, all he has are stories and artifacts to help him piece together the portrait of his father’s time as a bootlegger. Of course, many individuals would wonder why George never pressed his father harder for more information about the endeavor, but one must remember that, despite how tantalizing tales of bootlegging have come to be, cooking moonshine was nothing special for the folks of Stearns County at the time. It was business as usual, a hardworking hobby for hardworking country folk. “You heard stories about moonshine, but I never took any interest in them,” George said. “I heard he made moonshine but I didn’t think it was any different than raising pigs or chickens or picking strawberries or making moonshine. That’s what it amounts to.”
Page 14 • Country Acres - Friday, February 17, 2017
Taconite Hotdish *Sen. Amy Klobuchar won the Minnesota Hotdish Cookoff a few years ago with this recipe. I’ve changed it a bit to suit our taste.
C OU NTR
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Recipes Submitted by
Rita Klassen Grey Eagle
1 1/2 pounds ground beef 1 can cream of chicken soup 1 small onion 6 oz. shredded pepper jack cheese 2 cloves garlic or 1/2 tsp. garlic powder 1 package tater tots (may not use 1 can cream of mushroom soup entire package) Brown ground beef, onions and garlic, drain off grease. Mix with soups. Spread in a 9x13 pan. Cover with cheese – may not use all. Place tater tots in a layer over the cheese. Bake at 450 degrees for 30 minutes or until tots are crisp.
Sloppy Joes
Optional – add mixed vegetables with hamburger mixture. Can add more cheese on top of taters after 30 minutes if desired and put back in oven to melt.
1 lb. ground beef 1/2 cup chopped onion 1 med green pepper, chopped 3/4 cup ketchup 1/4 cup water
Chili 1 pound ground beef 1 large onion, diced 1 green pepper, chopped 1 big can tomatoes (about 3 1/2 cups) Optional: 1 tsp. sugar or 1 tsp. brown sugar to sweeten tomatoes
1 Tbsp. sugar 2 Tbsp. prepared mustard 1 Tbsp. vinegar
Brown beef, onions and pepper, drain off grease. Add remaining ingredients and simmer uncovered for 15 min. Serve on buns. It’s always better when served the next day.
1 large or 2 small bay leaves 1-2 Tbsp. chili powder 2 tsp. salt 1/8 tsp. cayenne pepper 1/8 tsp. paprika 1 15 oz. can kidney beans
Pasta, Broccoli & Grape Salad
Brown ground beef with onions and green peppers. Drain off grease. Add all ingredients except the beans. Cover and simmer for 1-2 hours. Add bean liquid little at a time to keep consistency of a thicker soup. Add beans and remove bay leaves. *This is good to make ahead and freeze. Use about 3-4 pounds ground beef and adjust recipe accordingly. Freeze in containers. When ready to make, thaw a container and add the beans when warming the chili. If you freeze beans in the mix, they tend to get mushy.
5-6 cups cut up broccoli 1 1/2 cup mayonnaise 3 Tbsp. sugar 3 Tbsp. red wine vinegar 1/4 cup red onion diced
Building Relationships
1-2 cup seedless red grapes, halved or can use dried cranberries 1/2 pound bacon, fried and crumbled
Amounts on ingredients can vary depending on how much you want to make or your taste. Cook 8-ounce package of farfalle (bowtie) or cavatappi (corkscrew) pasta al dente. Set aside to cool. Toast 1 cup slightly chopped pecans. Place on cookie sheet in a single layer. Preheat oven to 350 degrees. Bake about 5-7 minutes. Stir once during baking and watch until lightly toasted. Cool. Whisk mayo, sugar and vinegar. Pour over broccoli, onion, grapes and pasta. Chill about 1-2 hours. Stir in bacon and pecans just before serving.
Since 1958
Horseradish Pickles *These pickles are so good to serve with the Sloppy Joes. 1 big jar of dill pickles (can use store bought or homemade but should be only dill) 1/4 cup horseradish (do not use creamy horseradish)
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Fairy Bites *These are fun little shortbread cookies – easy to make. 4 tsp. multi-colored nonpareils (or can use red and green nonpareils for Christmas, red for Valentine’s Day, green for St. Patrick’s – your choice of color for any celebration.)
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Before starting to mix dough, prepare pan. Use an 8x8 cake pan lined with parchment paper. Let paper hang over ends of the pan so you can lift dough out of pan. Combine butter, sugar and extract in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add flour and salt. Beat until mixed. It will be very grainy but keep beating – dough will come together. Gently stir in nonpareils. Gently knead mixture about 4-5 times in bowl until it forms a ball. Press the dough evenly into the prepared 8x8-inch pan. Refrigerate for about 30 minutes. Heat oven to 325 degrees. Lift dough out of pan with paper overhang and cut it into 1/2-inch squares. Place the little squares onto an ungreased baking sheet about 1/2 inch apart. Bake approximately 15 minutes or until bottoms just begin to brown. Cool and store at room temp in airtight container.
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Preheat oven to 350 degrees. Place bread cubes in buttered 9 inch baking pan. In a large bowl, beat eggs. Stir in remaining ingredients. Pour evenly over bread. Completely moistening bread. Bake 45-50 minutes or until knife inserted in center comes out clean. Cool. Serve warm or chilled. Refrigerate leftovers. (I add raisins and walnuts because my husband likes raisins in his bread pudding.)
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*$0 down, 0% A.P.R. financing for up to 60 months on purchases of new Kubota B Series equipment is available to qualified purchasers from participating dealers’ in-stock inventory through 3/31/2017. Example: A 60-month monthly installment repayment term at 0% A.P.R. requires 60 payments of $16.67 per $1,000 financed. 0% A.P.R. interest is available to customers if no dealer documentation preparation fee is charged. Dealer charge for document preparation fee shall be in accordance with state laws. Inclusion of ineligible equipment may result in a higher blended A.P.R. 0% A.P.R. and low-rate financing may not be available with customer instant rebate offers. Financing is available through Kubota Credit Corporation, U.S.A., 3401 Del Amo Blvd., Torrance, CA 90503; subject to credit approval. Some exceptions apply. Offer expires 3/31/2017. See us for details on these and other low-rate options or go to www.kubota.com for more information. Optional equipment may be shown.
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