ountry C cres A
A Supplement to the Star Shopper
W
DEN WONDER
Piece by piece, Soine builds car of wood By HERMAN LENSING Staff Writer
BELGRADE – As conversation starters go, Howard and Joyce Soine can’t do much better than drive to a car show. A lot of vehicles at shows are rebuilt models of a limited-edition car. Or they are one of the last examples of a vintage model. But the Soines’ stands out. “It is a limited edition, one-of-akind,” said Joyce of their vehicle. “People come up and knock on it to see if it’s wood.” It is - and it looks, well, unique. It has been winning awards ever since 2003 and has brought smiles – and some questioning grins – to people since Howard started building it in 1999. “We owned a Jimmy’s Pizza in New London at the time and had a float in the parade. I wanted something to pull the float with,” Howard said.
Focusing on Today’s Rural Environment
Friday, Sept. 15, 2017 • Edition 13
They purchased a 1982 Chevy S-10 with a V6, removed the outside metal, and had the cab moved back. Then Howard started building the truck body – out of wood. “She said I was crazy for doing it,” he said. “That’s why he built it. Just to show me,” Joyce countered. Joyce was probably the first to see the vehicle when Howard decided it was ready to be the tractor for their float. Even Joyce took a liking to it. “He built it one board at time,” said Joyce. “He started with the fenders and running boards.” Howard is not a woodworker by trade. He operated heavy machinery for a number of years, then helped with the pizza parlor. All the while he kept working on the woody. “It was a hobby,” he said. “I made it mainly from knotty pine and other stuff I had lying around.” Board by board it came together. Fenders and running boards, all modeled on the Model T, were built, sprayed with a truck liner spray and bolted in place. Pine was cut to shape, sanded, varnished and installed to create side panels, the grill and windshield. A hood and bed were added and installed. The vehicle, which was equipped with headlights, mirror taillights and brake lights,
PHOTOS BY HERMAN LENSING
Joyce and Howard Soine of Belgrade meet people at auto shows all across the United States, while winning awards with their wood-bodied car.
was then inspected, licensed and declared street legal. The first time it appeared in public, it was an open cab and used to draw the Jimmy’s Pizza float. It also drew attention. But the vehicle was not completed. “Every year we add something,” said Howard.
There is now a cover for the truck bed The chrome that adorned the headlights and taillight has been replaced by wooden fixtures, and metal bumpers have been replaced by logs.
WOODEN WONDER continued on page 5
KNAPPING ON THE JOB Osmund is one of Minnesota’s flint knappers
By MICHAEL STRASBURG Staff Writer
PHOTOS BY MICHAEL STRASBURG
Joel Osmond, of Spicer, is a skilled flint knapper – he chips blocks of stone into blades, arrowheads and spearheads.
SPICER – The Minnesota soil, like that of many other states, is speckled with artifacts from America’s Stone Age. Arrowheads, spearheads, stone weapons and tools of the ancients can be found across the state. And while these are indeed artifacts of a bygone era, the means to produce them are still alive in pockets of the country. Spicer is one of those pockets, along with Willmar, where Joel Osmund who owns the local Trading Post, is one of the individuals who keeps an ancient art alive. Osmund has been a flint knapper for 13 years; in his spare time he chips chunks of rock down, refining them into beautiful, artful, yet strong blades and spearheads. “Back when I was a kid I used to
visit Pipestone National Monument down south in Minnesota and started carving stone and going to different museums and things like that,” Osmund said. “I’d see these knapped spearheads and arrowheads and I was just fascinated with how they were done.” Osmund’s interest in flint knapping stemmed from a greater curiosity of the Stone Age cultures that existed before steel. “I’ve always been fascinated with the way people survived and got along without steel knives and tools, so that’s what got me most interested.” Once Osmund was older, he attended a flint-knapping demonstration put on by an experienced knapper — and he was instantly hooked.
KNAPPING ON THE JOB continued on page 7
Page 2 • Country Acres - Friday, September 15, 2017
Country Acres Published by Star Publications Copyright 2014 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: 320-352-6577 Fax: 320-352-5647 NEWS STAFF Diane Leukam, Editor diane@saukherald.com Mark Klaphake, Assistant Editor mark.k@dairystar.com Herman Lensing, Writer herman@melrosebeacon.com Liz Vos, Writer liz@albanyenterprise.com Laura Hintzen, Writer laura.h@saukherald.com Elizabeth Bethke, Writer elizabeth@saukherald.com Michael Strasburg, Writer michael.s@star-pub.com Carol Moorman, Writer carol@melrosebeacon.com
Story ideas send to: diane@saukherald.com SALES STAFF Jeff Weyer, 320-260-8505 jeff.w@dairystar.com Kayla Hunstiger, 320-247-2728 kayla@saukherald.com Missy Traeger, 320-291-9899 missy@saukherald.com Tim Vos, 320-845-2700 tim@albanyenterprise.com Mike Schafer, 320-894-7825 mike.s@dairystar.com Lynnette Ostendorf, 320-352-6577 lynnette@saukherald.com Brian Trattles, 320-352-6577 brian.t@saukherald.com
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Maria and Doug: A love story M aria is a young mid-August. woman who Just like that. worked here briefRecovery is ongoing, and ly a couple of years as expected, difficult. But the ago, right out of college. Matwo keep smiling – they are so ture far beyond her years, very thankful he’s alive. intelligent and with a nearly Ironically, my sister, unmatched attention to detail, Joyce, was at a conference in she was a wonderful addition by Diane Leukam Kansas, with a group from our to our staff, and even wrote local churches several weeks several stories for Country ago. One of the speakers, a Acres. Her favorite, I believe, would priest, was telling the story of his pahave to be one she wrote about the rishioner who had experienced a farm Gould Brothers, trick shooters from accident. Amid tears and a choking Long Prairie. She came back from the voice, the priest described how while interview all smiles, thrilled to have the man was trapped, not knowing if been able to shoot a gun herself. help was on the way or if his death was Then something happened. Maria imminent, the man thought to himself, fell in love with a man she knew in “Lord, you can have my arm; I need to North Dakota. They had known each see Maria again!” other for many years, but actually took The man he was speaking about notice of one another at a Christmas was Doug. celebration in 2014. Besides having While Doug and Maria spent much common family friends, the two were of their summer in a hospital in St. both graduates of North Dakota State Paul, family members rallied together University, and were both involved and finished a remodeling project on with the Animal Science Department, their home. Maria’s sister-in-law, Erias well as the Saddle and Sirloin Club. ca Hager, set up a YouCaring account Their romance blossomed quick- to aid with pending medical expenses, ly; the two were married on Aug. 12, and the couple was blessed with 5,300 2016, and settled in together on his shares and over $63,000 raised. They third-generation farm in Linton, N.D. received cards and letters, and untold, Before long and just as planned, they countless prayers were offered up on announced a little bundle of joy was on their behalf. the way. Their greatest blessing, though, June 26, 2017, began like any other came on Aug. 1, with the birth of their day on the farm with baling to be done, daughter. Maria’s words can better debut it wasn’t to end the same way. scribe their sentiments than mine. Here Somehow, even though he was is her post from Aug. 2: a careful man, Doug’s arm became Amelia Clare Bichler was born at trapped in the baler rollers. After being 8:39 p.m., August 1, 2017 weighing in trapped for almost an hour, he was able at 6 lbs., 3 oz., and measuring 18.75”. to pull his entire arm free and walk to She has stolen our hearts and is the the house to call for help. In the end, he perfect little baby complete with a full lost his right arm. The following is the head of dark hair (like her Mom and email we received at work dated June Dad). Needless to say, she’s been the 27: best pain medicine God could provide Doug Bichler was in a farming ac- for Doug. We are all doing well. Thank cident involving a baler in Linton, N.D., you for your continued prayers for all on Monday, June 26, 2017, and severe- three of us. We appreciate them more ly injured his arm. Doug was airlifted than words can describe. to Regions Hospital in St Paul, MN And from Aug. 22: and had surgery early Tuesday mornWith a three-week-old daughter at ing 6/27/17. Doug’s arm was amputat- home with us, we can’t think of a better ed a few inches below his shoulder and time to heal. From the physical damage he is currently balancing his pain and to the emotional hurdles, we are thankcontinuing to work up his strength. He ful for this time together. Time to be a is doing well but additional surgeries mom and a dad. Time to take care of are planned this week. Maria traveled our little one. And, time to be grateful to Minnesota and is there with Doug; for another day together on our farm. they are due with their first child in I’m happy to say that Maria will
FALL FESTIVAL Sept. 15th & 16th
Doug and Maria (Hager) Bichler on their farm southwest of Linton, N.D., at the time of their engagement in May 2016.
be back with Star Publications, working remotely, with Doug and little Amelia Clare at her side. Next week, Sept. 17-23, is National Farm Safety Week. Farming is a dangerous business, and as illustrated in the Bichler story, nothing is more precious than life itself. Please, please be careful out there. If you’re thinking you just received a Country Acres in your mailbox two weeks ago, you’re right. We are back on our twice-a-month schedule from September through November, with publication dates of the first and third Fridays. Enjoy, and please be sure to PHOTOS SUBMITTED tell our fantastic advertisers you Maria and Doug Bichler in their home with their newborn daughter, Amelia Clare, on Aug. 11. saw them in Country Acres!
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Friday, September 15, 2017 - Country Acres • Page 7 KNAPPING ON THE JOB continued from front
“I met a person, he was a very established knapper,” Osmund explained. “I saw him do a demonstration at Prairie Woods Learning Center, so I went there and spent the day with him and just begged him to teach me. I studied with him for about a year. He lived in Zimmerman, so I’d be making tons and tons of runs back and forth to spend a day with him. I’ve been doing it ever since.” Over the course of 13 years, Osmund’s skill has increased greatly. Osmund said the steepest learning curve, however, was in the first year. “I would say it took me at least a year before I was putting out some fairly decent stuff. It depends on the hours in a day you put in,” Osmund said. “The first year for me was a lot of learning — and I knapped a lot, every moment of my free time I was knapping and trying to learn from my mistakes. The further you push your limits and the thinner [the stone] gets, the higher the risk goes for breaking. It’s taken me 13 years to get to this level though, where I’m working with fancier materials and being able to be in complete control with my blade shapes.” Osmund starts shaping a piece of rock by striking the side with a copper tool, flaking off layers of stone. Once the stone starts to take shape, the work and the tools become more precise. Osmund will chip off smaller, almost invisible flakes until he gets the shape and sharpness that he desires. Behind every new piece is a careful plan, but one wrong stroke, or an unseen crack within the stone, can alter that plan in a fraction of a second. Osmund, while knapping, demonstrated how an unseen crack fissured the piece he was working on, causing him to downsize the blade he was planning to make. “Your blades don’t always stick to the initial idea. You’ll be chipping on a piece and have something envisioned, then something happens and you have to readjust and plan around that. My plan changed on this one,” Osmund said, holding out two pieces of Texas shale. “I was going to make a large clovis (a type of spearhead) but then I ran into a crack that split it. I knew it as soon as it showed up; there is evidence of where the crack was. One of the skills of being a flint knapper is having almost x-ray vision with the stones because you need to know whether it’s worth wasting your time on. You could spend two hours on something and all of sudden it’s wasted because of a crack.” Osmund continues to learn more and more about flint knapping by attending trade shows, often called “knap-ins,” where flint knappers share ideas, tips, tricks, wares and equipment. “Those are great places to learn for somebody who’s interested,”
Osmund said. “You can sit down by a flint knapper and ask questions. There are Youtube videos and stuff, but really, until you get your hands on the rock and work, you’re not going to get your head wrapped around it.” Another way in which Osmund continues to grow his craft and learn is by working with new and challenging materials. “It’s interesting and frustrating working with different materials,” he said. “Once you get everything figured out, your swing, your moment of inertia all worked out, then the science changes with a new rock. It will be a completely different medium.” Osmund comes across different materials in a number of ways. Years ago he spent a month in Oregon digging up 1,000 lbs of obsidian. Sometimes he works with unique materials, like the 46-inch giraffe leg bone he’s using to carve a large blade. But most of the time Osmund purchases his materials from online retailers. The online marketplace offers Osmund a wide range of gems and stones to choose from; he’s ordered cheap Texas shale, but he’s has paid as much as $3,000 for a single ounce of Australian opal. But the rarest, and most treasured, gem stock Osmund owns is beyond conventional value. “My very, very favorite to work with is Mexican rainbow obsidian. That stuff exhibits wild, wild colors,” Osmund said. “It’s been mined out since about the 1960s, so it’s very rare. I think I probably have the nicest stuff left on the planet. About 12 years ago I got a hold of some really high-end stuff. I sold a lot of it on eBay, I was going through and selling and selling and then I came upon the realization that this stuff is just gone — you can’t find it anymore. I’ve talked with some miners in Mexico, I’ve been through every avenue to find more, Utilizing ancient Stone Age technique, Osmond uses an elk horn to and it just doesn’t exist, it’s pretty sad. So I’m stashing chisel stone into a clovis spear head. the stuff I do have for my retirement.” And a peaceful retirement that will be. Flint knapping puts Osmund in the focused, meditative state that many people experience when engaging in creative activities. “I kind of go into a Zen,” he said. “It’s great to calm down and forget about the day. You PHOTO SUBMITTED won’t see me more excited Osmond is one of the few flint than when I find two rocks knappers that has access to a decent supply of Mexican rainbow that just have to be together. obsidian, a rare material he says hasn’t been mined since the 1960s. I’ll go nonstop until I get Osmond uses the obsidian to craft dazzling blades. that thing done because it’s a creative goal and I’m so excited for the end result. I can see it in my brain and when I see it completed it’s so satisfying. There is no match for that.”
PHOTO SUBMITTED
Osmond’s work can be identified by the unusually clean lines, arches and angles that seamlessly join blade and hilt, often forming a weapon that looks as if it is made of one piece rather than two.
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Page 8 • Country Acres - Friday, September 15, 2017
FROM CORPORATE TO COUNTRY
Rieses move from Oregon to Eden Valley By ELIZABETH BETHKE Staff Writer
EDEN VALLEY – During the past four years, Steve and Jamie Ries moved from Oregon to Minnesota, settling in Eden Valley, in search of the perfect place to call home. Their property consists of 78 acres, 21 acres of which are used for gardening and 8 acres to house turkeys. “We were both in the corporate industry and we wanted to do what we love full time. Farming and gardening is something we both grew up with,” Jamie said. Steve grew up in Oregon gardening and raising turkeys for eight years before moving to Minnesota, while Jamie called Glenwood home. “I moved out to Oregon for 16 years, but we decided to move back here to be closer to my family,” she said. The couple’s original plans to take over Jamie’s grandparents’ business fell through, but instead paved a new path for the newlyweds. “We were looking for a farm and while we were at a farmers’ market, a woman approached me and we started talking real estate,” Steve said. “She was selling her farm in Eden Valley – everything seemed to fall into place.”
The couple has been at the Eden Valley location for a little over a year. Within that time, they have kick-started Fresh on 55. “Many people thought we were crazy for starting up a turkey farm because it was after the avian flu outbreak in 2015,” Jamie said. “We jumped right in and we were confident things would work out as long as we followed bio-safety procedures.” The Rieses are contracted through Jennie-O to raise turkeys for Thanksgiving and Christmas. On average, the birds will reach 21 pounds at butchering time. “We house 17,000 birds per barn – usually having 34-49,000 turkeys at a time,” Steve said. The Ries farm has three barns to house their turkeys – one brooding barn and two grower barns. “The day the poults hatch is the day we get them,” Steve said. “The poults spend five weeks in the brooder barn. After that, they are moved to the grower barn for 12 weeks.” When moving day approaches, Jamie and Steve make sure the turkeys have a smooth transition. “We use a live-bottom trailer to move the hens from the brood barn to the growing barn,” Jamie said. “We can move 600-700 turkeys at a time. It is about a five-hour process.” While starting a business has been challenging, the Rieses are thankful for support from their family and friends. “My mom, Deb, and dad, Phil Jenniges, and a family friend, Fred Baumgartner, help with upkeep and PHOTOS BY ELIZABETH BETHKE
FROM CORPORATE TO COUNTRY continued on page 9
Steve and Jamie Ries stand in front of their tractor they use for fieldwork on Aug. 24.
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Friday, September 15, 2017 - Country Acres • Page 9 FROM CORPORATE TO COUNTRY continued from page 8
anything we need assistance with,” Jamie said. “My brother, Justin, takes our turkey manure and spreads it on his fields, so everything is used.” Steve agreed. “Amber Nichols, a worker for Jennie-O, helps with the larger-scale tasks, which is nice because she is available 24/7,” he said. Steve starts his day by 5:30 a.m. managing the turkey barns for five hours. His chores consist of checking the birds’ mortality rates, proper temperatures of heaters, ensuring the birds have enough food and water, and the overall health of the birds. “While we check on our birds, we sing to them,” Jamie said. “I think that makes the birds happier and in turn our birds’ health has excelled.” The health of poultry is greatly impacted by the bio-security that each facility conducts. “We are very careful what goes in and comes out of the barns,” Steve said. “We have a tight bio-security system, similar to the Danish Entry system, that we go by – changing from our street clothes into uniforms. We try to be as efficient as we can before walking in.” The Danish Entry system ensures all people entering the facility have properly sanitized their clothes and extremities before and after interacting with the birds. Specific protocols vary on each farm. The couple uses different equipment, such as brooms and buckets, in each barn to avoid the transfer of unwanted pathogens. “If we forget something outside, like a shovel or medicine for the turkeys, we have to undress, redress, leave, re-enter, sterilize and re-enter,” Jamie said. “It is a lot of work.” When the couple is not tending to their turkeys, they are staying busy tending to their produce. “Before and after we plant our produce, we have to stay on top of weeding,” Steve said. “Picking and weeding isn’t the most fun thing to do, but the better we weed – the better our produce will be.” They grow tomatoes, sweet corn, cabbage, cucumbers, green beans and
Fields of produce overlook two turkey growing barns at Fresh on 55, also known as Pennock Produce, owned and managed by Steve and Jamie Ries.
potatoes, among other foods. Steve (below) folds back gourd leaves to reveal a “In the early season, we grow gourd and a neighboring gourd flower. asparagus and strawberries – allowing the public to participate in a you-pick event. But this year, fluctuating weather stunted the growth,” Steve said. “In the fall, we specialize in winter squash and pumpkins. I am always looking for new exotic pumpkins to plant, like striped pumpkins and red pumpkins with warts.” During the month of October, the Rieses will have their property open for the public to pick pumpkins from their 5-acre patch. “Mother Nature decides what we can grow and what we can’t,” Steve said. “It’s always different.” From June through October, Steve and Jamie are busy gathering produce for their CSA boxes and delivering them to nearby towns. “We farm the land and have a produce stand at local farmers’ markets to provide A pumpkin (above) grows in the Rieses’ pumpkin patch. Steve looks forward to planting different fresh produce to our community,” Steve kinds of pumpkins in his garden every year. said. Jamie provides recipes as suggestions in the produce boxes. DRIVE INTO SAVINGS! “We’re so involved because we love food,” Jamie said. “There is an art to
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Page 10 • Country Acres - Friday, September 15, 2017 FROM CORPORATE TO COUNTRY continued from page 9 growing this stuff. We love growing the food, but we also love educating people on what really tastes good, how it’s grown and what the nutritional value is.” Steve agreed. “Fresh produce from the garden compared to the grocery store have two different tastes,” he said. “We want to share with others the experience of what our food should taste like.” To encourage healthy eating and understanding the nutritional value of foods, the Rieses invite their CSA members to their home for cooking sessions. “We never knew we would be so involved in feeding people,” Steve said. “It is rewarding to have customers who appreciate what we do.” To avoid wasting the produce, Steve and Jamie can and freeze their leftovers and also donate to local organizations. “We provide our neighbors with fresh produce because they’ve been so helpful,” Jamie said. “We have an awesome neighbor, Bob, who knows everyone and has helped us out with so many different things.” Interacting with their neighbors also helps the couple develop roots within the Eden Prairie community. “The bio-security aspect of our turkey business is very secluding,” Jamie said. “The produce side of things gets us out into the public so we get a chance to meet our neighbors and community. The blend is a good balance.” While the Rieses enjoy their time outdoors, they are looking forward to wintertime, when they can recoup and plan for the next season of Fresh on 55.
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Ledermann’s life experiences, interests flow into Burr Vineyards By DIANE LEUKAM Staff Writer BRANDON – Florian Ledermann sits in silence and gazes out the window of his log cabin near Brandon. His view is framed by oak trees and far below, green grasses surround crystal blue waters of Burr Lake. It’s late afternoon on Sept. 6 and he is taking a short break after chopping wood on his 95-acre property. Just up the hill from his house, he has filled a wood-fired oven with some of that wood. Later in the day, he will begin making a special dough with flour from Italy, which the following evening will be used to create homemade pizzas to be fired in the oven. The pizzas will be served to a private party of 20 people, who will feast on them while tasting the fruits of the vine grown and bottled there on the property. This is Burr Vineyards and Winery – a hobby
turned full-time occupation. “One thing led to another,” Ledermann said. “I thought it might be a nice retirement projPHOTOS BY ect.” LEUKAM The prop- FlorianDIANE Ledermann looks erty is just a out over Burr Vineyards half-mile down the afternoon of Sept. the road from 6. What started as a where he grew hobby for his retirement up on the home has become a full-time occupation. farm of his parents, John and Pauline Ledermann. His brother, Jerome, is still on the home farm and is semi-retired, and his brother, Adrian, often comes over to assist Ledermann or just to visit. One thing leads to another Dr. Florian Ledermann, DVM, who turns 77 this week, spent 43 years of his life as a veterinarian, many of those years as a partner at the in Alexandria, which be- weren’t connoisseurs as Alexandria Veterinary came the Cedar Rose Inn such, but we knew what Clinic. Together he and Bed and Breakfast. Their we were drinking and we his wife, Aggie, raised six career in hospitality had children. In 1995, with the begun. UNIQUELY QUALIFIED children grown, they pur“We liked wine for continued on page 11 chased a Victorian home the last 20 years. We
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Page 12 • Country Acres - Friday, September 15, 2017
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UNIQUELY QUALIFIED continued from page 11 sell. The plants find a welcoming home on Ledermann’s land with its variety of soils, from clay to lake sand and rich loam. They also are at home with the topography. “You want to get them up on a hill,” Ledermann said. “You don’t want them in the lowland – they don’t do well with wet feet. There’s also a gradient of temperature from the top to the bottom. There’s about a 10-degree difference from the top down to the lowlands.” Cold can definitely be an issue with grapes. In 2014, there were 57 days in a row it was below zero at some point during the day. Ledermann lost all the grapes except for one variety. He harvested 50 pounds of grapes that year. “I went out with two pails. I fermented it all together in one batch, put a
little oak with it and called it ‘Polar Survival Wine,’” he said with a smile. With the roots going down into the ground 15 feet, the plants survived to come back the next year. This year he expects the harvest to be approximately 21,000 pounds; some he will use himself, and the rest sold to another local winery. Walking through the vineyard, where clusters of fruit hang ripening on their vines, the late-afternoon sun warms the plants as Ledermann talks about the various types of grapes and their characteristics. Frontenac has the biggest clusters and recently finished changing color; Edelweiss is very sweet and can be used as a table grape; Frontenac Gris is a white grape – not really purple and not really yellow; La Crescent is one of the more popular white
wines, very delicate and a little citrusy like grapefruit; Marquette has tight clusters and is very sweet without the bite of some others. “All the grapes are green in the summer. It’s very beautiful when they’re turning – pink, purple, green, yellowish and rose color all on the same cluster,” Ledermann said. He has a close-up view of his vineyards all season long. Caring for a vineyard is very labor-intensive and begins in March with pruning, a job that takes him about 120 hours. Another grape grower will come and help him sometimes, and he returns the favor, but it’s a task that requires expertise. “That’s really what makes the difference in your wine; how you prune them and how you balance the grapes,” Leder-
mann said. “You try to do what the grape wants to do – you don’t want to argue with that grape.” Some are pruned to drop down from a high wire; others grow upward. Other tasks include mowing, tilling, tucking and taping, hedging, pulling leaves at ripening time, and netting. “Kids will come in and help with the hedging because that’s pretty much a daily thing,” Ledermann said. Netting takes four people, and groups of up to 35 family and friends will come in as volunteers to help with the harvest, the majority of which takes about two days. Making wine The Burr Winery cellar is a climate-controlled room built into the side of a hill beneath
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Friday, September 15, 2017 - Country Acres • Page 13 UNIQUELY QUALIFIED continued from page 12 Ledermann’s equipment shed where over a period of time, grapes become wine. After being crushed outside, primary fermentation is done in large open barrels, and from there, a secondary fermentation takes place in carboys (glass containers) or oak barrels for about three months, and then the aging process begins. Wines age for various amounts of time depending on the kind – white wines age for about eight months, while reds tend to age for one to two years, or longer. The wine is bottled, and some aged for another couple of years while the taste continues to improve. It is continually tasted to determine its optimum taste. The wines that are left to age are those that are likely to get better with time. A lot of what “better” is, is determined by customers. “It’s a little game that you play to try to meet what the client really likes,” he said. “Winemaking is a real art. First you want to have good grapes out there. How you prune, fertilize, take care of them, take care of the pests, determines the quality of the grapes, and then the weather, of course.” Welcoming guests Hospitality has been
CASept15_1B_JW
a part of Ledermann’s life for decades, and that’s not likely to change. Numerous groups visit the winery throughout the year for wine tastings, paired with wagon rides along 3 miles of trails on the property and wood-fired pizzas. The oven is a feature he and Aggie built together, and one he truly enjoys. “This is ancient (technology),” Ledermann said. “The chimney is in the front. The air goes in, gets heated up and gets up by the dome. It can’t get out real fast so it controls your burn. You never have a big roaring fire; it’s just a nice fire.” An 800-degree fire. For many years, he and Aggie worked together to welcome guests, and now Ledermann has company again. For the past year, he has been dating Joann Weber, a longtime family friend who assists in preparing and decorating for parties. “She loves to do all the decorating when people come here. White tablecloths, flowers, music…so without her I’d be in trouble,” Ledermann said. He also rents out the log cabin occasionally during the summer, saying it gets too quiet there for one person. Looking around, he acknowledged what, to him, has become
Florian Ledermann explains the ancient process of using the wood-fired oven where he cooks homemade pizzas for his guests.
obvious. “This place is too beautiful not to share,” Ledermann said. “Otherwise, what would be the point?”
Bluebell is one of several University of Minnesota grape varieties grown at Burr Vineyards and Winery near Brandon.
Page 14 • Country Acres - Friday, September 15, 2017
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ALEXANDRIA – Home is not just a place – it carries a feeling – something that can’t be found anywhere else but… home. Once, Sandy Bessingpas called New Prague her home. She grew up on a dairy farm along with eight siblings who assisted with chores in the barn
and around the household. After Bessingpas graduated from the University of Minnesota, she met Glenn and got married. The couple lived in Northfield for a while, then Detroit Lakes before making the move to Alexandria on a farm in 1986. Glenn accepted a job there. Then in 2003, Glenn and Sandy’s brother built their home. It is a split level style home with a farmhouse feel. They used some of the wood doors, flooring and lighting from the old farmhouse original to the farm. THIS IS HOME continued on page 15
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THIS IS HOME continued on page 16
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Shortly after, Sandy took a job as manager of the Common Threads Quilt Shop when it opened in Alexandria and worked there for 15 years until she retired in 2009. The Bessingpases had two children – Brian and David. For many years the Bessingpases also took care of a herd of 40 sheep – something they loved doing together. As life sometimes goes, Glenn passed away in 2006, causing Sandy to sell the sheep because it was too much work for one person. “The sheep were my favorite – we had so much fun with them,” Sandy said. However, this was her home and she wasn’t thinking about leaving. “I love it here,” Sandy said. “Plus it’s an easy 10 minutes away from town.” At age 70, things haven’t slowed down for Sandy – they’ve sped up. After losing Glenn, Sandy realized she missed having someone around to care for and to cook for. Four years ago, she became host coordinator of the Alexandria Blizzard team, which is part of the North American 3 Hockey League. She is in charge of contacting households and questioning if they are interested in housing hockey players for the season. She too, has housed numerous players, some even from out of state, at her home for the past ten years. “When I open my home to host hockey players it gives me an opportunity to model these values by the way I try to live,” Bessingpas said. “There is so much to appreciate and enjoy right here on my own acreage, and I can
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Page 16 • Country Acres - Friday, September 15, 2017 THIS IS HOME continued from page 15 share the rural experience with them and their families.” This year she has a junior in high school living with her and is expecting two more shortly. “Some of the kids like it out here if they like hunting and fishing. There are 139 acres of woods, swamps, tillable acres and pastures,” Sandy said. “Most of the kids live in town where they can hang out with the other guys more often.” Housing athletes means a table of hungry boys. “I prepare all of the meals for the hockey players and make a lunch for them to bring along because their hockey practice falls over the lunch hour,” Sandy said. “To some of them, I’m like their substitute family. It’s a commitment.” Her favorite seasons are the spring and the fall when she will spend early mornings and evenings outside enjoying the crisp air to avoid the heat and humidity. Then during the day she’s tending to her vegetable and flower garden, picking tomatoes and canning her favorite – and the hockey players’ favorite – spaghetti sauce and salsa. She also has chickens, laying hens and a few cattle from one of her renters to keep the pastures down. “The only items I make a trip to the store for are for milk, butter, sugar and flour,” Sandy said. “Everything else I try to grow or make homemade. It takes time, but I have time.”
From there she spends a few hours mentoring at the elementary school in Alexandria, volunteers at Lake Carlos State Park when the naturalist needs extra help and volunteers at her church preparing meals for families in need. “I stay pretty busy,” chuckled Sandy. However, the hobby she enjoys most is quilting. In her basement, there is a wall lined with quilts – she has made over 300 in her lifetime. She also teaches others how to quilt. “I’ve been teaching quilting for about 40 years now,” Sandy said. “I get together with six of my girlfriends once a week, but it’s rare that all of us are together at one time because of other commitments.” One of the traditions the group has is to make each one of their children a wedding quilt together as they get married. “We started out by pulling our scraps and making log cabin quilts. Then we put them on a big frame and stitched around,” Sandy said. “Now, some of the mothers have put a quilt top of their own together because their kid wanted a special pattern. We still handquilt them all.” Sandy spends much of her time visiting and cooking for her hockey players and relaxing on one of her chairs outside, watching the sun set and the cows graze. But by the end of the day, the only place she wants to be is home. “I feel called to be a good steward of the land I am
lucky enough to live on and take care of. My goal is to leave it in better shape than when we purchased it,” Bessingpas said. “I am living a way of life that tries to model the values I believe in – being more self-sufficient, having a good work ethic, sharing what I have with others, showing respect for the land, and the connection the land has to everyone in our economy.”
Another hobby of Bessingpas’s is raising chickens. She has five of them in a coop next to the flower garden.
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Friday, September 15, 2017 - Country Acres • Page 17
THIS ONE' ONE'S FOR THE BEES Cline shares lifestyle of beekeeping By ELIZABETH BETHKE Staff Writer
SAUK CENTRE – Driving down a dirt road near West Union, white boxes can be seen from the road in a horseshoe shape. Bees buzz in and out of 31 Langstroth hives, collecting pollen and nectar for food, and in turn creating honey to store in honeycombs. For the Cline family – Rick, Cheryl and their children, Jim, 15, Jake, 12 and Jessica, 11 – this is a normal sight as they manage beehives on a regular basis. Rick’s interest in beekeeping began 20 years ago as he maintained upwards of 40 hives as a hobby, but 10 years ago it began as a commercial business. “I wanted to make a living at something I enjoyed,” Rick said. “After I had back surgery several years ago, I needed a business that could support my family.” Now, he manages more than 1,600 hives, collects honey and sells it to farmers and stores across Minnesota and North Dakota. “The season is starting to slow down now,” Rick said. “Peak season is usually June through August with around 60,000 bees. As the season slows, bees drop to about 40,000 and over the winter my hives house 20,000
PHOTOS BY ELIZABETH BETHKE
Jake (from left), Cheryl, Jessica, Rick and Jim Cline search for queen bees while removing frames from honey supers on Aug. 31.
bees.” The Clines live on a 160-acre farm where they have a bee yard; however, they manage 820 hives across the region – near Eagle Bend, Melrose and Spicer, with 816 hives in Jamestown, N.D. “We try and keep our bees 1.5 to 3 miles away from fellow beekeepers because there is only so much forage,” Rick said. Honeybees travel up to 6 miles to gather pollen and nectar – food for the entire colony – while also pollinating plants. “From the beginning of September until November, honeybees forage and collect food for themselves to last the winter,” Rick said. “When November comes, they are shipped to California until early April.” THIS ONE’S FOR THE BEES continued on page 18
Rick points to a drone bee as his daughter, Jessica, holds the frame.
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Page 18 • Country Acres - Friday, September 15, 2017 THIS ONE’S FOR THE BEES continued from page 17
As spring arrives, Rick travels to California during the middle of March to rebuild and clean out the bees that have died in the hives over the winter and during the long travel. When he arrives back home on April 3, he rebuilds hives in Minnesota as well. From April to June, Rick keeps busy fostering queen bees for his hives. “I have purchased 600 queen bees this year,” he said. “Queen bees are female bees that are fed differently and because of that, project a different pheromone.” Queen bees are essential for a colony’s vitality. They breed once and lay up to 2,000 eggs a day to sustain the colony. “When a queen lays eggs, all eggs hatch in three days, but they emerge at different times. Queens emerge within 11-12 days, drones emerge within 14 days and house/worker bees emerge within 10 days,” Rick said. The responsibility of a drone bee is to mate with the queen. Worker bees, which are can also be referred
to as house bees or fields bees, are responsible for taking care of the brood, which houses the eggs and food, and cleaning. The last two weeks of a worker bee’s life are spent collecting pollen and nectar. “Field bees bring the nectar back to the hive and pass it to the worker bees,” Rick said. “Once the house bees process the nectar and it turns into honey, they place it into the honeycomb.” There are three primary types of hives that bee farmers can use – a top bar hive, a Warre hive and a Langstroth hive. “[The Langstroth] is wooden rectangle with wood frames that slide in vertically and rest in place on a top lip, like a file folder. Inside the frame is a thin layer of wax foundation printed with a hexagonal pattern that the bees will use to draw out their comb,” Rick said. “There is a removable top cover, a bottom board the hive rests on, and a narrow entrance, or slit, between the bottom board and the hive body that the bees fly in and out of.”
The Clines’ beehive yard in Sauk Centre, one of many in Minnesota, is home to hundreds of honeybees that fly in and out of 31 langstroth hives.
Individual boxes of a beehive, or honey supers containing frames of honey, sit in the Clines’ honey house awaiting extraction.
Preparing the bees to produce honey and caring for the bees is a full-time job beginning in June while harvesting the honey takes place in August. “A good hive produces 120 pounds of honey for the whole season, but that depends heavily on weather, location, access to forage and the health of the hive,” Rick said. “We collect about 70 pounds of honey per hive in Minnesota and more in North Dakota because there is more forage out there.” Between 9-10 a.m. and when the sun is out, Rick and his family retrieve individual boxes of a beehive or honey supers that contain the frames, while wearing protective gear to prevent being stung. “The reason why we start so late in the day is because everything works better when the sun is out,” Rick said. “When I retrieve the honey, I use a fume board and coat it with honey robber to
drive the bees out of the honey and into the brood chamber. The sun heats up the board and creates fumes when it reacts to the honey robber. The bees don’t like it, so they move out of the honey.” After the majority of the honeybees have moved into the brood chamber, Rick uses a smoker to calm any remaining bees, before collecting the honey supers. Then, he stores the honey supers in a 90-degree room to keep the sugars at the same temperature for taste. “We run the frames through a machine to remove the hard beeswax caps,” he said. “In a separate machine, the frames are spun to remove the honey. The honey is then transferred through a piping system into a tank that holds the product until we put it THIS ONE’S FOR THE BEES continued on page 19
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Visit Bobcat.com/Offers or stop by today for details. *Offer ends 10/31/2017. Available at participating and eligible dealers only. Offer may vary by product type, series, model and select units in dealer inventory. Attachments shown not included. Offers available on new equipment in US and Canada only. Some restrictions apply. Length of contract may vary. See dealer for details. Financing provided on approval of credit by authorized Bobcat finance providers to well-qualified buyers. Administrative fees may apply. Offer not available to government accounts, national accounts and municipal/utility bid customers. Non-commercial customers may not be eligible for low rate financing. Bobcat Company reserves the right to extend or discontinue any of these programs at any time without prior notice. Bobcat®, the Bobcat logo and the colors of the Bobcat machine are registered trademarks of Bobcat Company in the United States and various other countries. CA Sept15-1B-BP
Friday, September 15, 2017 - Country Acres • Page 19 THIS ONE’S FOR THE BEES continued from page 18
into barrels.” The color of the honey will differ based on the different plants and fields the bees have worked. “I save a little darker honey after the bees have worked the wild flowers,” Rick said. “It depends on who you ask, but the bees love to work dandelions – they have a lot of nectar because they close at night and when it rains.” Willow brush, apple blossoms, ground and white Dutch clovers and alfalfa, as well as thistles are common nutrient sources for bees, Rick said. “In recent years, there has been a lot less forage around,” he said. “If the bees have been struggling to find food, we feed them corn syrup as a supplement to last through the winter.” While Rick’s bees are thriving, the entire population is dwindling. “It is a touchy subject, but I think the reason colony collapse
disorder (CCD) is prevalent is because of some herbicides and insecticides,” Rick said. “Mites have also played a big factor in their life-span expectancy. Hobbyists that aren’t paying close attention could lose their hives.” The loss of bees due to mites can vary depending on the year. The Clines have had as little as a 7-percent loss to as high as 40 percent. The Cline family checks their hives every week to two weeks to watch for disease. “There are few legal ways to deter mites. I use coconut oil,” Rick said. “To check and see if any fall out of the hive, we place sticky traps on the floor of the hive.” Keeping the hives mite free is not the only challenge the Cline family works through. “Animals are a pest,” Rick said. “Skunks are terrible, bears a pain, spiders, frogs, snakes – every
kind of animal is a pain because honeybees are on the low end of the food chain. Even bumble bees and wasps will eat honeybees because they have a soft shell.” Keeping his honeybees alive is Rick’s main priority. However, he does not let the many obstacles of doing so stop him from enjoying the business. “I enjoy the process of breeding my own queens and saving hives that have been sick,” Rick said. “I love what I do. I get to make my own schedule and work around home.” Rick provides honey to the farmers that let him rent land for his business. He also makes whipped honey and is looking into the possibility of making honey butter. For now, though, Rick is preparing his bees for California and another successful pollination year.
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The Cline Family, from left, Jake, 12, Jessica, 11, Rick, Cheryl and Jim, 15, live on a 160-acre farm. Rick has been a beekeeper for the past 20 years, but switched to commercial beekeeping 10 years ago.
Rick Cline holds a box containing a queen bee while a worker bee flies around. Cline orders queen bees online to replenish his hives if a queen dies.
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Friday, September 15, 2017 - Country Acres • Page 21
TRANSPORTING YOUR CAT
M
inimizing the stress associated with transporting your cat has many benefits. Anyone who has traveled with a cat knows that it can be a noisy proposition. Helping your cat with the stress of transport can minimize vocalization, therefore lowering your stress, too. Your cat can arrive at its destination much calmer. If that destination is the veterinary clinic, a calmer cat means there is a greater chance we can perform a thorough physical exam. Finally, if your cat is less stressed when traveling, you are less likely to avoid bringing them to the vet when they need care. Cats travel best in a carrier, but all carriers are not created equal. The best cat carrier has two ways to open it, with one of those openings being on the top. With an opening on the top, it is easier to reach in and lift them out comfortably. Trying to drag a cat out the side/front of a carrier against its will is stressful. Ideally, the carrier should be able to be taken apart easily and quietly so the bottom can be left out at all times at home to be used as a natural resting area or so they can be examined easily by the vet while allowing them to stay in the carrier bottom, which often feels safer for the cat. I mentioned leaving the bottom of a cat carrier out at all times at home. This allows the cat to see the carrier in a positive way and not just as an instrument of torture that materializes when a vet visit or a long trip is in the works. Place the bottom of the carrier
By WENDY WOMACK
or a carrier with doors or zippers open in a nice, elevated, warm area, where your kitty naturally likes to nap. Feed your kitty near the carrier and routinely offer treats in the carrier. Keep favorite toys in the carrier. This will make the carrier a comfortable, familiar object it your cat’s world. When using the carrier for travel, only put one cat in a carrier at a time. Keep the carrier covered with a blanket or a towel during transport. Stressed kitties like to hide and this gives them a greater sense of security. It also blocks out visual cues that might upset them, like the sight of dogs or other cats at a clinic, or the rush of objects flying by outside a car window. It keeps them warmer too, which cats prefer. The safest place in a car to place the carrier is on the floor behind the passenger seat. This way the carrier cannot topple off a seat or slide much as the car turns and stops. There are many ways to modify the environment to maximize your cat’s comfort while traveling. Depending
on the weather, turn on the heat or air conditioner in the car for a few minutes before placing the carrier inside. Use plenty of soft bedding in the carrier – cats like polar fleece a lot. Try using calming essential oils like lavender and chamomile in the vehicle. In our clinic, we also use an essential oil called Happy Cat from the animalEO line developed by MN veterinarian Melissa Shelton. It is diluted catnip oil. A few drops placed on the bedding can help elevate their mood. Definitely consider using “Feliway,” which is a synthetic version of the feline facial pheromone, which is calming and comforting for cats. It comes in a spray or wipes which can be used to treat the carrier and bedding 15 minutes before you put your cat inside it and is effective for 4- 5 hours. Audio therapy can also help. Music has been developed as an offshoot of human sound therapy research that has a tone, tempo and pattern that is calming for cats. You can check this out at throughadogsear.com. I know we are talking about cats, but that is the name of the website because the dog music came first. They have CDs that you can pop in and play in the car or transfer the music onto an ipod or cell phone and play it when you travel. If you don’t want to invest in special music, just switch to a classical music station, which is a good alternative. Put your kitty’s favorite treats and toys in the kennel. There are also several oral supplements and prescription meds that can be used to calm anxiety if the above environmental techniques are not enough.
If possible, carry your cat’s carrier with your arms under the bottom like it is a fragile package. Carrying it by the handle often sends the cat on a crazy roller coaster ride while it swings back and forth and places it at about the height of an inquisitive dog’s face. When you have to set your cat carrier down, try to set it in a secure, elevated location so other animals cannot easily approach it. Cats naturally feel more secure in an elevated spot. If you have other pets in the house, when you arrive home, release the cat in a room by itself so it can decompress and adjust before being examined by its fellow, furry housemates. Traveling with a cat doesn’t have to be torture for the cat or for you. Try some of the above tips and see! Wendy Womack, DVM has been practicing veterinary medicine since 1992. She currently practices at Lake Country Veterinary Service in Albany.
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Page 22 • Country Acres - Friday, September 15, 2017
Heath Bars
Baked Egg Omelet
• • • •
• • • • • • •
Recipes Submitted by
JOYCE SOINE Belgrade Stearns County
Carmel Bread Pudding
Cream Puffs
• • • • • • •
• • • • •
4 slices white or raisin bread Butter softened 3 eggs 1/2 tsp. vanilla 1/2 cup brown sugar 1 cup milk Dash of salt
Butter both sides of bread and cut into 1/2 inch squares. Put 2 cups of buttered and cut bread in top of a double boiler. Spread brown sugar over bread evenly. Top with rest of buttered cut bread. Do not mix. Beat eggs and add milk, salt and vanilla. Pour egg mixture over the bread. Do not stir. Cover and cook over medium heat and simmer water in double boiler for one hour or until bread is puffy and a knife inserted in center comes out clean. Serve warm with ice cream or whipped cream.
1/2 cup margarine or butter 1 cup boiling water 1 cup flour 1/2 tsp. salt 4 eggs
Melt butter in water in saucepan. Bring to a boil, then add flour and salt. Cook stirring until mixture leaves sides of pan and forms a ball. Remove from heat. Blend in eggs one at a time – beating well until smooth and glossy. Drop a tablespoon of dough 3-4 inches apart into a cookie sheet. Bake at 425 for 30-35 minutes until golden brown. Do not under-bake. Turn oven off and prick puffs with a sharp knife to let steam out. Leave in oven for 20 minutes to dry. Cool. Split and fill with your favorite pudding.
1 cup brown sugar 1 cup butter Soda crackers 1 package milk chocolate chips
Place brown sugar and butter in pan and boil three minutes. Cover jellyroll pan or cookie sheet with edges with foil. Put soda crackers on top of foil. Pour boiled mixture on crackers. Bake 5 minutes at 400 degrees. Put chocolate chips on top. Spread when melted. Cool. Flip out onto wax paper and break into pieces. Mmmm good!
10 eggs 1 cup milk 3 Tbsp. butter 1 tsp. salt Ham or fried bacon Onion Shredded cheese
Melt butter in 9-inch square pan. Beat eggs with milk and salt. Fry ham, bacon and onions together and then add them to eggs. Add some hash brown if you choose. Pour into 9-inch square pan or dish. Bake at 350 degrees in oven for 40-50 minutes until done. Enjoy.
Super Snack Mix • • • • • •
16 ounce dry roasted peanuts Box of Cheez-It snack crackers Bag of cheese balls or cheese puffs Bag of small stick pretzels 1/2 cup oil 1 package Hidden Valley Ranch (dry mix)
Mix oil and dry ranch mix in bowl and stir. Heat in microwave on high for 40 seconds. Remove and stir. Put back in microwave for another 20 seconds on high. Stir and pour over ingredients layered in a brown paper bag. Shake and mix well to coat evenly. This makes about two ice cream pails full.
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Friday, September 15, 2017 - Country Acres • Page 23
Ice Cream Fudge
Toffee bars
• 1 package white almond bark • 1 package real milk chocolate chips • 1 cup vanilla ice cream
• • • • • • •
Put almond bark, milk chocolate chips and ice cream in microwave-safe bowl. Microwave till melted – check every 20 seconds, stirring often to melt more quickly. When melted and stirred together well, pour into buttered 8x8 pan. Add nuts if desired. Refrigerate till hardened. Cut and enjoy.
1 cup butter 1 cup brown sugar 1 egg Pinch of salt 2 cups flour 1 tsp. vanilla 1 package of chocolate chips
Melt butter and mix with brown sugar, salt, vanilla, flour and egg. Spread in greased 9x13 pan. Bake 15-20 minutes at 350 degrees. Melt chocolate chips and spread on top while warm. May also sprinkle chopped nuts on top of chips.
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Page 24 • Country Acres - Friday, September 15, 2017 SATCO LIGHTING
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