Country Acres South - June 18, 2022

Saturday, June 18, 2022 | Country Acres South • Page 1

Country Saturday, June 18, 2022

Acres

PRSRT STD ECR U.S. POSTAGE PAID PERMIT #278 Madelia, MN 2 Second Ave S Suite 135 Sauk Rapids MN 56379

SOUTH SO OUTH

Focusing on Today’s Rural Environment

Volume 2, Edition 1

PHOTOS BY KATE RECHTZIGEL

Schech’s Mill resides along Beaver Creek in Houston County. The creek is also well known for trout fishing.

Flour by water power

Schech’s Mill stone grinds products for more than 140 years

S

BY GRACE JEURISSEN | STAFF WRITER

HELDON - Edward Krugmire has an interesting occupation, he is the owner and operator of the only water powered mill in Minnesota which is still operating with original equipment, Schech’s Mill.

“95% of the equipment is run on water power, from the stones to the shellers to the burr mill to the crusher,” Krugmire said.. “Only the lights, some augers and my new cleaner is electric. Everything that you see is just like it was over 100 years ago other than one structural problem with the water level that we fixed 15 to 20 years ago.”

Krugmire has spent his whole life working in Schech’s Mill starting out at the age of seven where his job was to wheel around the cart with bags of grain, weigh out the product and help load customer’s trucks. He inherited the mill, which runs off of Beaver Creek near Sheldon, from his dad, Ivan, in 2006. Today, he only has help from his cousin, Dave Skadson, who is the deputy sheriff in Kasson.

The mill was built in 1876 by a man named John Blinn.

Edward Krugmire holds up one the mill’s many original bags which date back to 1887 when MJ Schech first started Schech’s Mill. The bags are made out of paper.

Schech’s Mill page 2

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This month in the

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More cheese please Rushford

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Watch for the next edition of Country Acres South on July 2, 2022

Camelina cover Kellogg

9

Wednesdays slice of life in Berne Berne

COUNTRY:

Page 2 • Country Acres South | Saturday, June 18, 2022

Country Acres SOUTH

Published by Star Publications Copyright 2014 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: 320-352-6577 Fax: 320-352-5647 NEWS STAFF

Mark Klaphake, Editor mark.k@dairystar.com Diane Leukam, Editor diane@saukherald.com Grace Jeurissen, Writer grace.j@star-pub.com Kate Rechtzigel, Writer kate.r@dairystar.com Jennifer Coyne, Writer jenn@dairystar.com Sarah Colburn Staff Writer Christine Behnen Freelance Writer

Story ideas send to: grace.j@star-pub.com mark.k@dairystar.com SALES STAFF

Laura Seljan, 507-350-2217 laura.s@dairystar.com Julia Mullenbach, 507-438-7739 julia.m@star-pub.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 Warren Stone, 320-249-9182 warren@star-pub.com Jaime Ostendorf, 320-309-1988 Jaime@star-pub.com Bob Leukam, 320-260-1248 bob.l@star-pub.com

Schech’s Mill from front

“I figure it took him over seven years to build this,” Krugmire said. “Blinn maybe only used it a year and then he died. He spent over $12,000 to build it which was a lot of money spent in 1870, and then he didn’t get to use it for very long.”

Upon seeing it advertised in a milling paper in 1887, Krugmire’s great grandfather, MJ Schech, who was the head miller at the Saint Paul Roller Mill, took one look at the mill and decided to purchase it for $3,000 and moved his family to Houston County.

“MJ knew his business as he was running a big mill up in Saint Paul,” Krugmire said.

“He knew how things were supposed to be and how well this mill was built, so it was a good investment at the time.”

The big selling points were that Blinn built the mill away from the mainstream, the structure was well designed and they had underground water turbines. So, they didn’t have to worry about the foundation washing out and could run all winter without worry, Krugmire said.

“Blinn really knew what he was doing because he had the elevation of the water all figured out,” he said. “It’s hard

PHOTOS BY KATE RECHTZIGEL

Edward Krugmire stands in front of Schech’s Mill near Sheldon. The mill produces whole wheat flour, pastry flour, buckwheat flour and cornmeal and is the only water powered mill in Minnesota still operating with original equipment.

enough today, but harder yet back in the 1870s.”

Over the years, the business has filtered through the family starting with Krugmire’s grandfather, Ed, who inherited the mill from MJ in

1913 and ran the mill with his wife, Lily, until 1946. And then to Edward’s daughter, Eleanor, and her husband, Ivan, who ran the mill from 1946 to 2006.

“At the time, it was the best mill in the whole area because

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of all the products they made,” Krugmire said. “No other mill had all of these products, so they really had the corner of the market because no other mill could grind that.”

When MJ bought the mill, he also brought down the steel roller mills which were a new technology in the 1880s.

“That’s how they got finer flour,” Krugmire said. “They grind multiple times where stone ground only grinds through once. Nobody else had them.”

The steel roller mills were removed in 1947, but the mill still holds its name for producing finer flour with well-engineered water powered equipment, such as the two original 1870’s water powered turbines and a 1924 water-powered turbine, French stone buhrs made from quartz weighing up to 1,000 pounds, a burr mill, crusher, sheller and related elevators.

When the mill was started, they produced white flour sold under the trademark, “Schech’s Best”, whole wheat flour, cornmeal, rye flour, buckwheat

Edward Krugmire turns a stone grinder on June 13. Krugmire is the great grandson of MJ Schech, who purchased the mill in 1887.

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Saturday, June 18, 2022 | Country Acres South • Page 3

PHOTOS BY KATE RECHTZIGEL

The Schech family installed a concrete dam in 1922. The dam helps to divert the water into the three underground water turbines that power the mill.

Schech’s Mill from page 2 flour, graham flour and whole-wheat health cereal which were sold to stores in Houston and Caledonia. These were used to make cornbread, buckwheat pancakes, rye bread and other products.

“It was a job back then to go 10 miles to town to get these products,” Krugmire said.

Today, Krugmire sells to individual customers and produces whole wheat flour, pastry flour, buckwheat flour and cornmeal.

“People are getting more into rolled oats for oatmeal, so I’m going to try and do that in the future,” Krugmire said.

However, his biggest seller is cornmeal.

“We go through twice as much of that as we do flour,” Krugmire said.

“Everybody loves it for their cornbread, it’s easy to make and people are surprised at how good and fresh it is. It’ll keep a year or more in the refrigerator.”

Krugmire also started grinding corn, rye, sorghum and hulless oats for Rockfilter Distillery of Spring Grove in 2016, as well as cleaning grain and selling oats for extra cash.

“Rockfilter Distillery’s Bourbon Whiskey has turned out really well and they have been given a number of awards,” Krugmire said. “It’s really good quality, and I think it all starts with grinding the grain right so it mixes right.”

The underground design and warmth of the creek also allow the mill to operate all winter long which helps with equipment maintenance.

“We have three turbines that are underwater

Edward Krugmire holds buckwheat flour June 13. Buckwheat is gluten free and is one of the varieties of flour ground at Schech’s Mill.

all the time so they never freeze,” he said. ”We can run them all winter long because they are down at the lowest point. In this climate, they work way better because they never freeze if you have enough water flow.”

To get its energy, the mill uses a dam which flows the water into the three underground water turbines which use gears and shafts to turn the kinetic energy of falling water into mechanical energy.

“I can turn them on individually and they are in a pressurized concrete vault, so when I open the gates on a particular turbine that’s how you get your power,” Krugmire said.

From there, the grain runs through the stone burrs which grind the grain and separate out the endosperm from the bran and germ. The flour is then hand-sifted to get the desired flour consistency.

“We grind wheat to flour in a matter of 15 to 20 seconds,” Krugmire said.

Over the years, the only updating done to the mill was a concrete dam which was built to replace the wooden one in 1922.

And in 1924, a concrete water wheel pit was built.

Since Krugmire has owned the mill, he has done little to update it, but works hard to maintain the equipment each year.

In 2007, he cleaned the original turbines to make them run more efficiently and turn on and off better.

And, he also does general maintenance every year in the fall where he shovels mud out by the turbines, repacks the shafts so there is no leaking in the wintertime and makes sure the wood bearings are working right and lubricated.

“There’s always stuff to do and every year I try to pick out a project and fix something that needs

to be fixed,” Krugmire said. “Right now, I’m working on the sifters on the second floor so they are operable. They run, but I’m trying to get them so they are easier to adjust and food grade; you have to add stainless screens, make them easy to vacuum out and seal the wood.

It’s not hard work, but it’s time consuming.”

The flour industry slowed and stopped when Krugmire was growing up in 1947 to the 1970’s, so the mill did not produce any flour. Instead, the farm raised pigs, dairy cows, chickens and in turn, ground feed for themselves and people around the area.

“By running it all those years if something broke, we’d fix it so that’s why it’s in as good of shape as it is,” Krugmire said.

At the time, the family also sold eggs to three grocery stores in Caledonia.

Edward Krugmire puts a belt on his grain cleaner June 13. In addition to grinding flour, he also cleans grain for people and sells oats.

“Growing up we had over 500 chickens and got 380 eggs a day,” Krugmire said. “We had the best eggs around, and part of it was grinding the right formula and having the right feed.”

Today, the farm just has geese and 10 beef cows and calves in addition to the mill.

The farm was recognized as a century farm in 1976 and the mill was put on the National Register of Historic Places in Washington, D.C. in 1978.

Krugmire is proud to be the owner and operator of the Schech’s Mill for all of these years and looks forward to the future.

“I taught industrial arts for many years and after my mom got sick, I was around almost every weekend,” he said. “After my parents passed away, I was the only one around to run the mill. It’s important to keep things going here because I think that my mom would want that.”

Krugmire offers tours of the mill on Friday afternoons, Saturdays and Sundays from May to October.

“We are probably one of the few that gets to do what we do,” he said. “We get a lot of people from all over the country and I get to show them what we do here at the mill.”

Saturday, June 18, 2022 | Country Acres South • Page 7

Camelina cover

PHOTOS BY JULIA MULLENBACH

Seth (left) and Matt Tentis stand in their camelina and soybean field June 13 near their farm in Kellogg. This field is part of the camelina pilot program by the University of Minnesota.

Tentis brothers experiment with regenerative farming, new crop

BY GRACE JEURISSEN STAFF WRITER

This White Gambrel barn that sits atop a hill inspired the farm name ‘White Barn Acres, LLC.’. The brothers, Matt and Seth Tentis, wanted to make the barn a landmark of their farm.

grazing pasture over the years.

Nearly all of their tillable acres are fenced to allow for grazing.

All grazing is purposefully managed for efficiency and soil health improvement.

This year the brothers, through the initiative, are participating in a camelina pilot program through the University. The program, and the new crop, allow them to get two cash crops off one field in the same year while maintaining living roots in the soil year-round, which benefits the soil and the bottom line.

The camelina can be

planted and harvested with only minor adjustments to common farm equipment.

When drilling the seed into the ground last September, the Tentises skipped a row every 30 inches. Then in May, they planted rows of soybeans into the gaps.

To harvest, they will work with their usual custom harvester and adjust his combine to a slightly smaller seed size. The traditional bean

Tentis page 8

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Matt and Seth Tentis own and operate White Barn Acres, LLC., a 300-acre crop and beef operation that uses regenerative farming practices, selling farm fresh beef to customers and growing a variety of crops.

The brothers raise 50 cow/calf pairs on their farm on top of both having full time jobs and young families.

This year, they’re experimenting with planting a newer oil seed plant called camelina. It is part of the camelina pilot program led by the university’s Forever Green Initiative. The brothers describe new farming practices as integral to the farm’s existence.

“We knew that we didn’t have the time to farm like our parents did, so something had to give,” Matt said.

The Forever Green Initiative project is one of many practices implemented at White Barn Acres. They have been using cover crops in rotation since 2016. About 75 acres of tillable land was transitioned to

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Tentis

from page 7 head can be used to harvest camelina, but they will need to raise the head in order to avoid clipping and killing the beans.

“Camelina was attractive to us, because we weren’t flying blind,” Matt said. “The University is providing us with guidance during the trial.”

Planting camelina came with a slight risk to the Tentises because it is a new market. Camelina is used in a few different ways, like cooking oil and for cover crop seed. Fortunately, the University will be buying the camelina from them this year as part of the pilot program.

Next year they plan to try the 30-inch skipped row with rye and beans.

Matt says there are trials showing farmers can be more profitable double cropping winter rye and soybeans than wih either crop by itself. It decreases inputs, diversifies the production, and has water and soil benefits.

The farm has been

PHOTOS BY JULIA MULLENBACH

These camelina pods house the small oil seed. The pods will be harvested with a combine with a soybean head. Adjustments will need to be made to the soybean head to accommodate the smaller seed size.

a great place for the brothers to experiment with different cropping methods. Last year, they planted soybeans directly into a living rye cover crop and then roller crimped to terminate the rye. Unfortunately, this did not work out, but the lessons learned were very

valuable. “We think the skipped row approach might get similar benefits”, said Matt.

The Tentises are researching ways they can continue to invest in their land and then business, so the farm is available for their children when the time comes. The goal is to leave it even better than (right) When planting camelina last September, the Tentises when we took over.

“I would like to see skipped a row every 30 inches to plant their soybeans into the same field. This practice is something they plan to use the farm business as a next year with winter rye and soybean field. viable option for our kids;

so they have a real choice when the time comes,” Matt said.

In 2016 Matt, Seth and their parents, Tony and Kathy, officially formed a partnership and incorporated as White Barn Acres, LLC. “We wanted the name of our business to represent the entirety of the farm,” Matt said.

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Saturday, June 18, 2022 | Country Acres South • Page 9

Wednesdays slice of life in Berne

Tentis from page 8

Music, woodfire pizza part of fundraising for nonprofits PHOTOS BY JULIA MULLENBACH

BY SARAH COLBURN STAFF WRITER

PHOTOS BY LAURA SELJAN

Guests bring lawn chairs and blankets to dine outdoors at the weekly Berne WoodFired Pizza and Summer Concert Series.

The crowds exceed 1,000 attendees nearly every Wednesday. (left) Pizza bakes inside one of the two handcrafted, wood-fired pizza ovens made by congregation members of the Zwingli United Church of Christ.

A Tribute to Heart. Live music begins at 5 p.m. and the second band of the night hits the stage at 6:30 p.m. Each year, Organ said, they work to provide all genres of music so the season has something for everyone.

With an event run by volunteers and made lively by musicians who donate their time, it’s not surprising that even the pizza ovens were constructed by volunteers.

One of the congregation

members had firebrick from a creamery and an interest in trying to build an oven. They did and, as the event grew and re-

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BERNE – Thousands of people turn out for the weekly Berne Wood-Fired Pizza and Summer Concert Series.

“We just love the fact it really feels like a unique cross between that old style church picnic and Woodstock,” said Angela Organ, the events coordinator. “People are dancing and up on their feet and others spread their blanket out and sit on the ground with their picnic basket.”

There are 28 bands in this year’s line-up, two per night. Proceeds from each event are pooled together and then, at the end of the season, tens of thousands of dollars are annually awarded to support local non-profits.

The event is run by more than 800 volunteers throughout the season, some come from the nonprofits that are benefitting from the event and others, she said, are from the greater community.

“Many of these organizations have been volunteering for nearly a decade now,” Organ said. “They’re shoulder to shoulder making pizzas with us each week.”

Organ originally suggested the idea of a music and pizza night 11 years ago. She’d visited a pizza farm in Wisconsin and the congregation of Zwingli United Church of Christ was looking for a new event to host in the community.

“It really is an all-ages event, young and old come together and enjoy being outside,” she said.

“People can come share a pizza for an affordable price and have built in entertainment.”

The musicians all donate their time and this year’s line-up includes everything from the Bavarian Musikmeisters, County Line Drive and Pirates, Guitars & Beachfront Bars to Collective Unconscious, Old Country Boys, Nite Shift and Crazy on You:

Seth and Matt Tentis check camelina pods and soybean growth June 13 in a field near their farm in Kellogg. The brothers are impressed by the growth and vigor the camelina plant has had so far.

“We didn’t want the name to emphasize one particular enterprise as we view the business as more than a beef or cropping operation.”

White Barn Acres was a dairy before it became a traditional crop operation in early 2000s. It was previously owned and operated by the boy’s father, Tony, and their uncle, Larry. Sadly, both of the previous generation has since passed away, leaving the farm as their legacy. Kathy remains as part-owner and contributes in many ways, including a newly hung barn quilt.

The brothers work together to complete tasks on the farm. Seth does much of the daily work because he lives on the farm site.

Matt does a lot with the business side of things, while filling in to help with manual labor also. Generally, duties fit each of the brother’s strengths.

The cattle are rotated to different pastures by Seth roughly every three days in the summer. The family realized the benefits of putting cattle and cover crops on their fields.

“There was one point we tested our fields, and the organic matter came back extremely low,” Matt said. “We wanted to rejuvenate the soil, so we started experimenting with cover crops, like winter rye.”

Within the first few years of experimenting with regenerative practices, they saw a difference in soil health, both in texture and in their most recent soil tests. The system they are using also helps mitigate weed growth and reduced chemical and synthetic fertilizer use.

Planting green is starting to pan out for them, and they are happy with what they see.

The no-till practice eliminated additional time and tillage, working better with their off-farm jobs and family life.

Seth works for the city of Wabasha and Matt works with Mayo Clinic as a physician assistant. Both grew up working on the family farm, and when they were ready to transition into the farm, they had to learn balance between work and farming.

Both brothers use their free time to work on the farm, but also make sure there is time for family trips, changing diapers, ball games, etc. Matt jokingly noted that our wives made it clear from the start that farming isn’t an excuse to miss things.

“We didn’t want to see the farm go, because we love it and want to raise our families in it,” Matt said. “That is why finding a system that was good for the land and allowed us flexibility was important.”

Page 10 • Country Acres South | Saturday, June 18, 2022

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Volunteers craft, box and serve all the pizzas at the wood-fired pizza and concert event each week. It takes more than 800 volunteers to run the series that raises funds for local non-profits.

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quired a second oven, the congregation purchased the brick and it was built by a second congregation member.

Berne Wood-Fired Pizza offers seven varieties of pizza nightly and has a rotating monthly special. Six pizzas fit in the oven at a time and toppings range from traditional pepperoni and sausage to a cheeseburger pizza, Greek pizza, bacon and bleu cheese and a BBQ chicken.

The event is lowfuss. Customers order up a pie and pizzas are served and eaten straight out of the box. Though napkins are supplied, there are no plates unless a guest brings their own.

There’s no garbage service so what’s brought in must be hauled out by those in attendance.

On a slow night, the volunteer team will prep and bake 250 pizzas in three hours, on a busy one, more than 800 pizzas will be crafted in that same three-hour period.

Beverages and ice cream

PHOTO SUBMITTED

Dennis Karlen is assisted by Vern Dose as they cook pizzas at the weekly Berne Wood-Fired Pizza and Summer Concert Series.

are for sale on site but if attendees want to enjoy a beer or wine, they bring their own.

There are some tables available on site but most everyone brings camp chairs or blankets to spread across the ground.

Frequently, the Berne Wood-Fired Pizza and Summer Concert Series is home to birthday celebrations, anniversary celebrations, company picnics and even the occasional bachelor/bachelorette party. A company

or business celebrating with its employees may throw up a pop-up tent to help people find their way to their group.

The weekly event also hosts special events including a classic car and bike cruise-in, a Stuff the Bus event to collect school supplies, a kids’ night where Zollman Zoo is on site with animals, an Artisan Market Night, Brew Fest and

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A classic car and bike cruise-in is regularly a part of the special events held during the Berne Wood-Fired Pizza and Summer Concert Series nights. Different special events throughout the season garner new crowds.

Page 12 • Country Acres South | Saturday, June 18, 2022

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