Country Acres - June 15, 2024

Thoennes family wants farm stress to be topic of conversation

BY SARAH COLBURN STAFF WRITER

maintaining the farm.

URBANK — Charles Thoennes taps his index finger against an old newspaper clipping laying on the kitchen table. His eyes smile with the memories, but his face twists and his voice betrays him. He recalls the day in June 2003 that his son Craig, a volunteer firefighter, and he posed for a newspaper photo highlighting the two running the family dairy in Urbank.

“Those were better days,” Charles said.

The days before Craig, 41, died under the weight of

It is a grief that Charles cannot shake. His wife, Craig’s mom, Kim sits at the table folding her hands, unfolding them and folding them again as tears stream unabashedly down her face and together, they tell the story of how Craig died — and how he lived.

It has been five years and one day since the couple rushed home on June 15, 2019 from a trip to Fleet Farm. They got a call that Craig had been found dead in the farmyard with a bull, known for its hot temper, stamping around next to him, and the dairy cows bellowing.

Remembering a son

The family was alerted to Craig’s death by the regular milk truck driver, who had shown up that morning to find the bulk tank was less than half full. The driver called Craig’s uncle, who went to the farm and found Craig lying on the cement in the yard.

Craig, his father said, likely died the night before, as he readied for the evening milking. The cows missed that milking and the one the next morning.

The death, Charles and Kim said, is one they want people to know about.

He has been dairy farming since he was kid.

He was working on a neighboring dairy farm when, in 1979, his dad retired and asked if he wanted to come home and run the farm with his brother. Later, he purchased his own farm. It is the place Craig and his sister, Alicia, grew up — spending their days outside playing, enjoying family picnics under a tree.

Kim said Craig was around equipment from the time he could walk.

Craig owned half the cows; Charles owned the other half and the land. Craig bought a skid loader, something Charles never had but said lessened the manual labor. He said Craig used the loader for everything and was in it most days.

His mother agreed.

“(Farming) was all he ever wanted,” Kim said.

And it was, until it wasn’t.

Five years after the partnership began, Charles said Craig was anxious to break out on his own with his own herd.

In 2023 alone, 146 dairies in Minnesota closed their doors due to mounting financial pressures, drought conditions, inflation and higher costs of production, all combined with an aging workforce.

“There are a lot of people who don’t know the dedication of a family dairy farm,” Charles said. “It’s all day, every day.” Charles knows.

“Craig always played with farm machinery — combines, tractors,” Kim said. “He could drive anything.”

As an adult, he passed his farm toys on to his nieces, Payton and Faith, who his parents say he centered his life around.

“(If he was in the field) and the girls were coming out, he’d drop everything,” Kim said.

He taught Payton how to drive tractor and a skid loader, and how to back up with the best of them.

In 2001, Craig and his father officially formed a family dairy farm partnership. They expanded from 50 cows to 70.

“The problem is, there’s work for two and money for one,” Charles said. “Money was tight to make it work for both of us.”

Though hesitant, and all too familiar with the financial constraints of dairy farming, Charles said if Craig could hold off a few more years, he could take over the family farm when Charles turned 50. Charles feared from the beginning, and said so in the newspaper clipping about their partnership, that he didn’t want

Thoennes page 2

PHOTO BY SARAH COLBURN

Kim and Charles Thoennes look through a memory book May 20 at their home in Alexandria. The Thoenneses created the memory book after their son, Craig was killed by a bull five years ago.

DAIRY STAR FILE PHOTO

Charles (from left) and Craig Thoennes pause work in 2003 to have a photo taken for the Dairy Star newspaper. Craig died in a farm accident in 2019.

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A side-by-side sits outside May 20 in Douglas County at the fire department where Craig Thoennes volunteered. The department led Craig’s funeral procession after he was killed by a bull; his family donated money to help the department purchase a sideby-side which is adorned with a memorial window cling and engraved plaque.

Thoennes from front

to pressure his kids to take over and he was concerned about the financial viability of dairy farming.

Despite his hesitation, in 2008, father and son made it official.

“I wasn’t ready yet, but he was, (and) I’m a man of my word,” Charles said. “He wanted it all and I kept true to my word and sold him the other half of the herd. He wanted to get out on his own and make more money.”

Charles had dedicated his life to milking cows, and the sale was a turning point.

“(Initially I was) kind of relieved but, at the same time, it was more than he could handle,” Charles said.

Charles helped Craig every day on the farm for the next three years. Together, they fed cows, milked cows, planted and harvested. Craig, who had been renting a house off site, moved into the farmhouse and Charles and Kim moved to Alexandria.

Eventually, Charles had to take an off-farm job to supplement his income and was not able to help with milking, but continued to help with planting and harvesting.

Charles said Craig began to struggle in his absence and

Charles tried to intervene and encourage Craig to take on a different profession.

Craig, who joined Leaf Valley Fire & Rescue as a volunteer firefighter straight out of high school, began missing meetings at the fire hall because he had work to do on the farm.

“He had ambition as all hell, it was all about farming,” Charles said.

Kim agreed.

“(It was) 5 o clock in the morning til 10 o’clock at night,” she said.

The couple talked to Craig about selling the cows due to the surmounting pressures; his sister talked to him about getting out.

But, the Thoenneses have a long family history of farming, and talk of selling the farm splintered their relationship.

Charles’ great-grandfather, a German immigrant, spent his life as a farmer. Charles’ father was one of eight brothers and three sisters and all farmed except for one.

Charles and Kim purchased their own farm the year before the drought of 1988 and kept pushing through.

“I don’t walk away from things easily,” Charles said. “I never even once thought about walking away.”

And, neither did Craig.

Each time Charles brought up the idea of selling, Craig slipped further and further away, upset with his father. Eventually, Craig did not

speak much with his parents, though Charles continued helping on the farm each week. When things got really bad, Charles said, his brothers, Craig’s uncles Marvin and Gerald Thoennes, helped on the farm too.

“I was out helping him one day and I told him to sell the cows,” Charles said. “He blamed me for being a farmer and said he couldn’t sell the cows because they’re not worth any money. Our relationship changed.”

Charles said the mounting pressure on dairy farmers can be overwhelming — financials, family expectations, can all boil over.

“I was asking him to sell the dairy,” Charles said. “He didn’t want to fail but, by selling the cows you’re not failing, just taking a different look at life.”

The family, Charles said, broke apart.

Thoennes page 3

Clouds roll past the Thoennes farm May 20 near Urbank. Charles and Kim Thoennes bought the farm and later, Charles entered into a partnership with his son, Craig to operate the family dairy.

PHOTOS BY SARAH COLBURN

Charles Thoennes points at photographs of his son, Craig, May 20 at their home in Alexandria. The photos adorn the walls of a memorial room the Thoenneses have created in Craig’s honor.

Thoennes from page

2

He shook his head in disbelief as he talked about the attempts he made to get Craig to do something else.

“When you have a bad year farming you always hope next year will be better but Craig and all dairy farmers faced back to back years of record low prices,” Charles said.

The stress of the farm, Charles said, was just too much and they could see it.

But, Craig persisted.

He purchased a bull at auction to handle breeding where prior, the two did artificial insemination.

“There was way more work than he could accomplish and he wasn’t getting cattle bred,” Charles said.

That bull is the one that ended his life.

Today, Charles and Kim have a room dedicated to Craig. His fire department jacket hangs on the doorknob inside the memorial room. There, pictures of Craig adorn the walls, as does a framed photograph of the farm, sayings about being a farmer, his favorite hat and spiritual decor that tries to help them make sense of what happened.

“Every time I go in there, I gotta wipe the tears out of my eyes,” Charles said.

Every day now, Kim walks to the cemetery not far from their house to visit with Craig. There, a small diecast John Deere tractor sits on his gravestone. The stone is adorned on one side with a tractor and, on the other, an image of a cow.

The family sold the cows the same week as Craig’s funeral, and they sold the bull the same day Craig was found.

In May, the Thoenneses sold the majority of their farmland to a person who’s going to crop farm with irrigation.

They used money from Craig’s estate to build a house for his sister and her girls, a legacy to the relationship he had with his sister and her children.

They donated some of the funeral gift funds to the fire department to purchase a side-by-side. A plate just inside the passenger door is engraved with the words, “In memory of Craig Thoennes”.

Charles and Kim said some days it feels like the loss

just happened and, on those days, their grief is palpable and inescapable.

“I want people to know there’s a light at the end of the tunnel; it’s not a bright light, but it’s there,” Kim said.

Dealing with farm stress

The University of Minnesota Extension has an entire website dedicated to dealing with the stress of farming. This site offers support services, tips and resources. For more information, go to: extension.umn.edu/ rural-stress.

PHOTO BY SARAH COLBURN

Charles Thoennes looks over a newspaper clipping May 20 highlighting the farm partnership he had with his son, Craig. It has been five years since Craig died and his parents want to keep his memory alive.

PHOTO SUBMITTED

Craig Thoennes and his niece Payton stand together in 2017 at Payton’s graduation party. Thoennes had a great relationship with his nieces and took them to Twins games and taught Payton how to drive farm equipment. en nieces taugh

milk VODKA

Redhead Creamery creates farmstead artisan cheese, milk vodka, burgers

BY SARA EISINGER STAFF WRITER

BROOTEN — Redhead Creamery in Brooten demonstrates all the ways a cow can give by expanding its restaurant and adding a distillery to craft spirits distilled from whey.

Jerry and Linda Jennissen own the 240 acres of land that make Jer-Lindy Farms, home to approximately 200 registered Holstein and Brown Swiss dairy cows. It is also home to the Minnesota famed Redhead Creamery, led by the curly redheaded cheese-maker, Alise (Jennissen) Sjostrom, aka Cheese Alise, lover of all things dairy.

Alise is married to Redhead Creamery Distiller Lucas Sjostrom, who shares her enthusiasm for the dairy industry.

The Readhead Creamery restaurant has doubled in space to kick off summer. It includes a brand-new kitchen, complete with a chef who studied under professionals in Honolulu, Hawaii –Kyle Rasmussen. “He has a lot of fun ideas,” Alise said. “He can throw sweet peppers and tomatoes into something you would never imagine.”

Redhead Creamery page 6

June 1 at

Redhead Creamery near Brooten. To learn about the process, he has visited 183 distilleries, read approximately 40 books and taken courses at Moonshine University and Oregon State University

PHOTO BY SARA EISINGER Lucas Sjostrom distills spirits

SARA EISINGER Wendie Discher (from left), Carol Moe and Angie Elfering toast to lunch June 1 at Redhead Creamery near Brooten. Burgers, grilled brie and blueberry cheese sandwiches, deepfries curds and cheese flights are on its growing menu.

Redhead Creamery

from page 5

Rasmussen said he cooks burgers, grills brie and blueberry cheese sandwiches, deep-fries curds and prepares cheese flights for hungry customers at the creamery.

“We opened our kitchen for business the weekend before Memorial Day,” Alise said.

“The restaurant will continue to evolve as the seasons change,” Alise said. “We plan to get everything we can from our garden and local growers.”Redhead Creamery was founded on Alise’s need for cheese.

They broke ground for the 100-foot restaurant in April of 2023, the entire building now spans 150 feet.

“We can hold about 75 to 85 people in here,” Alise said. “Our menu is evolving. Our most popular thing, right now, is the smash burgers with cheese and beef from our farm.”

Redhead Creamery’s tasting room and cheese shop has turned into a go-to for locally-made jams, crackers, chocolates and honey products, as well as Minnesota-made soda, wines, beer and hard cider.

One must not forget, milk straight from the farm. Customers flock to its home-made pan-fried curds and cheese paninis at lunch.

“When I returned home at the tender age of 16 from a 4-H youth trip to Wisconsin announcing that not only did I plan to stay on the farm but that I wanted to expand into cheese making, my parents, while encouraging, weren’t quite sure if this dream would become reality,” Alise said. “Little did my parents know that they would one day become partners with my future husband and me in the Redhead Creamery.”

Her entire University of Minnesota curriculum revolved around cheese and dairy food quality. She even trained at the Vermont Institute to make artisan cheese. She made her first batch of cheese in 2013. One year later, the family built a cheese factory at Jer-Lindy Farms, known as Redhead Creamery.

Redhead

PHOTO BY SARA EISINGER

Lucas Sjostrom sits down for lunch June 1 at Redhead Creamery near Brooten.

Sjostrom ordered a smash burger, made with cheese and beef from the farm.

The

Distillery.”

Redhead Creamery

This trip further inspired Lucas to read literature on distilling, lactose, fermentation and milk filtration.

sugar liquid, breaking lactose into glucose and galactose. Yeast is added to convert glucose into alcohol. This creates whey wine.

Meanwhile, Lucas Sjostrom earned a master’s degree from U of M in animal science and dairy management in 2016. He is the executive director for Minnesota Milk. He has traveled with his wife to learn about her cheese-lov-

“We went to a lot of cheese factories,” Lucas said. “This was before kids. Vermont is a hotbed for artisan cheese activity. We went to breweries and creameries. Distilleries didn’t exist, yet, at the time. Every weekend, we made a little vacation between Vermont, New York, Boston, New Hampshire and Maine.”

Lucas referenced a story about a successful Oregon State University distillery project

“I saw an article about this distillery starting up in Canada made from milk sugar,” he said. “I just always remembered it. Then, I had the opportunity to go to Ireland for my job. We went to the Jameson

Lucas said he has visited 183 distilleries and read approximately 40 books on the subject. He has even taken distillery courses at Moonshine University and OSU.

Alise has remained supportive of her husband’s endeavors.

“Thanks to overwhelming support from our families, including a bottle of whey spirits smuggled from California a la Wisconsin to Minnesota for Christmas 2020, friends, fans and customers, Redhead Creamery Spirits commenced construction in 2023,” Lucas said. “In addition, to the people mentioned, financial and technical support was received from the 2018 Farm Bill, State of Minnesota, Minnesota Agricultural Utilization Research Institute, professors at Cornell University, University of Wisconsin-Eau Clare and the University of Georgia.”

The family set up a distillery downstairs next to the cheese cave.

“Cheese is Alise’s baby and, now, we have developed a baby for Lucas,” Linda Jennissen said.

Lucas explained the process of turning milk into spirits:

— Rennet, enzymes that act on protein in milk, is added for coagulation. Once the milk’s fat and protein separate from its lactose, whey and salts, the remaining liquid is 94% water, 1% fat and 4.5% lactose. This is the same process used to turn milk into cheese.

— The whey liquid runs through a spiral filter to segregate molecules. The remaining liquid is yellow lactose permeate.

— Permeate runs through a small filter to separate milk and sugar (lactose). It increases in concentration from 5% to 15%. Its appearance, reportedly, resembles lemon-lime soda.

— Lactase is added to the 15%

— The wine is heated above 173.1 degrees and its alcohol begins to evaporate. This separates the water from other molecules.

— Water is added to the distilled product, starting at approximately 5070% alcohol by volume.

The final milk-distilled product is around 40% abv.

The Redhead Creamery Distillery offers tours, tastings and cheese and spirits pairings.

And, of course, Redhead Creamery has earned many awards in cheese-making.

Its Lucky Linda Clothbound Cheddar is named after Alise Sjostrom’s mom, having earned first place in the “Natural Rind Cheddar” division of the 2023 U.S. Cheese Championship, among other awards.

Little Lucy Brie cheese is named after Alise and Lucas Sjostroms’ eldest daughter.

Its North Fork Whiskey Washed Munster has placed first two years in a row for the best Artisan cheese in the state at the Minnesota State Fair.

Margie Cheddar cheese got its name from Alise Sjostrom’s sister. It was the third-place winner of Farmstead Cheese at the 2022 American Cheese Society Contest.

St. Anthony placed first in Artisan Cheese at the 2022 Minnesota State Fair.

Clothbound Garlic Cheddar placed second in Artisan Cheese at the 2021 and 2022 Minnesota State Fair. Redhead Creamery has earned many more awards for its prestigious cheese-making.

Anticipated next on the list of Redhead Creamery awards is Lucas Sjostrom’s central Minnesota distillery, where milk becomes booze.

PHOTO BY SARA EISINGER

Wendie Discher slices into a block of cheese at Redhead Creamery in Brooten on June 1. Menu options evolve as the seasons change to utilize fruit and veggies from Redhead Creamery’s gardens.

PHOTO BY SARA EISINGER Cheese sits June 1 inside the cool, humid storage area known as a cheese cave at Redhead Creamery near Brooten.

creamery is expanding the cheese operation.

on the end of a strawberry stem May 30 at Walker’s Country Gardens near Villard. The king berry is the first and largest strawberry on a plant.

Walkers from page 11

However, those farms started disappearing until Walker’s Country Gardens was one of only a few left.

“We almost quit then because you couldn’t manage the people,” Jeff said.

“I would open for picking at 7 (a.m.), and by 7:15 (a.m.), I’d have as many pickers as I could handle. … We still get picked out pretty often.”

Today, Walker’s Country Gardens grows about two acres of Jewel Strawberries, and they rotate through fields. They have tried many strawberry varieties over the years, but Jewel has worked the best so far.

“They start out nice and maintain size,” Jeff said. “The flavor improves

through the season.”

It is often difficult to take care of strawberries, which are highly susceptible to hail and frost.

“We had one year we had one of those warm winters where the strawberries woke up early,” Jeff said. “It was 70 degrees in March, and we had 28 degrees in the first week of June. Corn (and) strawberries froze, and we were probably open a week that year. There was just nothing, but people have stuck by.”

The Walkers also have to deal with weeds such as clover, dandelions and White Cockle. They spray for grasses, broadleaf weeds and insects, but they often need to pull the rest of the weeds by hand.

To combat drought, Walker’s Country Gardens has an irrigation system that draws water from a small pond across the road. This year, the farm set up its irrigation system as usual but has not

needed to use it yet.

With flowers on the plants, it will not be long until the fruit appears and picking season gets underway, and that usually lasts until about July 10. However, because the blooms have been spaced out so far, the Walkers believe it will be a longer picking season.

One of the ways Walker’s Country Gardens notifies people about their growing season and picking status is through their Facebook page. They are also a member of Minnesota Grown, so they can be found and contacted through the organization’s website. They also update their phone message daily.

Being in a lakes area, Walker’s Country Gardens gets many tourists as well as families. The Walkers estimate they have had families return up to the third generation.

Walkers page 13

PHOTO BY BEN SONNE K

A row of new strawberry plants breaks the ground May 30 at Walker’s Country Gardens near Villard. The Walkers rotate the strawberries between fields over the years.

PHOTO BY BEN SONNEK

Jeff Walker points out a king berry flower

FIND THE LOGOS!

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Here’s how it works:

1. Count the Bongards logos throughout this issue (excluding this page).

2. Complete the entry form.

3. Send entries to: Country Acres, 522 Sinclair Lewis Ave., Sauk Centre, MN 56378, Attn: CA Contest

4. Entries must be received by July 16.

5. Winners will be drawn at random from the correct entry blanks received. Five winners will each receive eight pounds of cheese and 2 pounds of butter.

STRONG

horses and raised 90 head of livestock.

BY EMILY BRETH STAFF WRITER

CARLOS — Farming runs six generations deep on the Botzet family farm, a farm that has been operating for 150 years.

Gary runs the farm with his wife, Diane, and their sons, Mark and Jim and their families. Together, they raise purebred Black Angus cowcalf pairs.

When Gary’s great-grandfather, Lawrence Geris, bought the farm in 1874, there were no roads to the property, just wolves, bears and hard work. Lawrence and his wife, Anna, had 15 children, 13

This year, the farm was named a sesquicentennial farm by the Minnesota Farm Bureau Federation. The federation recognized 44 sesquicentennial farms for 2024.

Through the generations, herds have come and gone, but the farm has always remained in the family.

“It’s a good place to raise kids, with the animals and all,” Gary said. “We are pretty lucky we got the chance to do that.”

Now, as adults, Gary and Diane’s children work off -farm jobs as well as their jobs on the farm.

Jim works at a machine shop and Mark is a priest for Parishes on the Prairie, which includes six churches, one of

Botzet page 16

**Offer ends 6/30/2024. Available at participating and eligible dealers only. Offer may vary by product type, series, model and select units in dealer’s current inventory. Must take delivery from dealer stock by 6/30/2024. Offers available on new equipment in US and Canada only. Some restrictions apply. Length of contract and rate may vary. Monthly payment subject to change. Prior purchases not eligible. See dealer for details. Financing provided on approval of credit by authorized Bobcat finance providers to well-qualified buyers. All finance programs and rates are subject to final approval by the applicable Bobcat finance provider and are subject to change at any time without notice. Administrative fees may apply. Offer not available to government accounts, national accounts and municipal/utility bid customers. Bobcat Company reserves the right to extend or discontinue any of these programs at any time without prior notice.

PHOTO BY EMILY B RETH

Jim (from left), Gary, Diane and Mark Botzet stand together in their beef barn on May 24 at their farm near Carlos. The Botzet farm has been in the family for 150 years.

BY SARA EISINGER STAFF WRITER

ST. CLOUD — University of Minnesota Extension Master Gardener Food Preservation Consultant Mardi Knudson volunteers her spare time to promote canning safety. While canning is a timeless labor of love, it can prove toxic.

“People my age will say,

‘Well, I’ve been canning with this recipe forever and no one has ever gotten sick,’ or ‘I have made this salsa recipe over the bonfire for years,’” Knudson said. “That’s good and lucky for you, but requirements have changed to ensure no one will get sick. Following the new guidelines for canning is the safest way to go.”

According to the U.S. Centers for Disease Control and Prevention, homecanned vegetables, which are low-acid foods, are the most common cause of botulism outbreaks in the United States.

This is the case according to the U of M food preservation courses Knudson took, which taught that botulism is the deadliest food poisoning. Further, clostridium botulinum bacteria are the reason low-acid foods must be pressure-canned.

One of Knudson’s food preservation instructors provided a real-life example of a woman canning carrots. She began with a typical boiling water bath for cleansing.

“You shouldn’t do that because carrots are low in acid,” Knudson said. “There’s a certain threshold where bacteria will freely grow without the acid. She should have pressure-canned them. She was about to serve the carrots to her guests and opened the jar. It smelled kind of funny. So, she just tasted it with her finger. She got botulism.”

According to the University of Minnesota Extension, clostridium botulinum spores can be destroyed by pressure Knudson page 20

PHOTO BY SARA EISINGER

Food Preservation

Mardi Knudson pops open a jar of salsa May 13 at her condo in St. Cloud. Many of the vegetables were grown in her garden.

is make sure everything is clean and sterile,” Knudson said.

She referenced U of M Extension resources in stating that vegetables should be carefully selected and washed. Some fruits and vegetables should be peeled and hot-packed. Others require varying amounts of added acid such as vinegar.

“Each type of vegetables and fruits have a different acid level,” Knudson said.

Knudson

from page 19

She said the biggest thing for people to understand is each food is different and must be handled as such.

canning food at temperatures above 240 F.

“Whomever she was with got her to the hospital, but it was about three months of recovery after that,” Knudson said.

What is the safest way to preserve canned goods?

Knudson said people should learn more about the food items they wish to safely preserve. For instance, the high percentage of water in many fresh foods makes them perishable. They risk spoiling due to the growth of microorganisms. Knudson recommended that canning enthusiasts learn the specific processing times and methods prescribed for each type of canned good while utilizing properly maintained supplies.

“The first thing anybody doing any kind of food preservation needs to do

“Previous to this class, I would have put tomatoes in a boiling water bath for 10 minutes,” she said. “That’s a generic time. Not all tomatoes grow in the same soil. They’re not all the same kind. To cover the bases for all of those variables, I have to boil them for 30 minutes. So, that was quite a switch. That, and I will raise the temperature, consistently, to kill any bacterial fungus.”

There is always something new to learn about canning.

“Even after years of canning and thinking I knew what was going on, I learned never to leave rings on jars,” Knudson said. “Apply them loosely. If the lid pops up, you know you’ve got something bad. So, it’s a really huge safety thing. I have always left my rings on tight. Most people who can (foods) know that you push down on the lid and if it pops back up, it’s not good.”

Knudson page 21

BY

(Above) University of Minnesota Extension Master Gardener Mardi Knudson plants vegetables May 13 near St. Cloud. Knudson will can many of her fruits and vegetables at harvest.

(Left) Seeds have sprouted at University of Minnesota Extension Master Gardener Mardi Knudson’s make-shift condo greenhouse May 13 near St. Cloud. Knudson will plant the seedlings in the ground.

Knudson from page 20

The National Center for Home Food Preservation at the University of Georgia includes various canning resources and preservation recipes. Knudson said following research and guidelines found through credible university extension resources is the best way to go.

“I’m a retired middle school science teacher and I was always involved with the University of Minnesota,” Knudson said.

She taught fourth through sixth grade students and said she loved it. When she retired 10 years ago, she looked for ways to get back to the University of Minnesota.

“The master gardening program runs through the University,” she said. “I love gardening and I can still work with and teach kids.”

However, as a certified food preservation consultant, Knudson said her focus is safety in the kitchen.

For more tips of food canning safety, go to:

• The University of Minnesota Extension: extension.umn.edu/preserv- ing-and-preparing/home-canning-ba- sics

• The U.S. Centers for Disease Control and Prevention: www.cdc.gov/botulism/prevention/home-canned-foods.html

Ham and Cheese SlidersChocolate Nut ClustersPhillyCasseroleCheesesteak

•

Preheat oven to 350 degrees. Cut slider buns in half and place the bottoms in a greased casserole dish. Mix together mayo and Dijon mustard, then spread over the buns in the pan. Lay the ham on the slider buns, overlapping the pieces. Place the Swiss cheese on the ham, and then place the top of the buns on. In a small bowl, combine melted butter, onion powder, Worcestershire sauce and poppy seeds. Pour the butter mixture over the sliders and cover the casserole dish with aluminum foil. Bake for 10 minutes, then remove the foil and continue baking for 10 more minutes or until cheese melts. Remove sliders from the oven. Cut the sliders apart and serve warm.

• 2 tablespoons butter

• 1/2 large onion, chopped

• 3 stalks celery, chopped

• 2 large carrots, sliced in 1/4-inch rounds

Add the peanuts to the bottom of a large (4x6 quart) slow cooker, top with white almond bark and then all of the chips. Cover with lid and cook on low for 2 hours. Remove lid and stir to combine. If the chocolate is not melted, cover and cook for an additional 15 minutes. Be careful not to overcook or the chocolate will burn. Once the chocolate is all melted, drop spoonfuls of the mixture onto wax paper and let cool for 1 hour or until hardened.

Chicken & Dumpling Soup

• 2 cloves garlic, finely minced

• 1 tablespoon dried parsley

• 1 teaspoon chopped dried sage leaves or 1/8-1/4 teaspoon ground sage

• 6 cups chicken stock • 1 bay leaf

• Salt and pepper to taste

• 2 cups bite-sized, cooked chicken

• 1 cup frozen peas

Dumplings

• 1 cup flour

• 2 teaspoons baking powder

• 1 teaspoon white sugar

• 1/2 teaspoon salt

• 2 tablespoons butter

• 1/2 cup milk

Add garlic and cook for an additional minute. Add parsley and sage and stir in. Add chicken stock and bay leaf and simmer for 45 minutes. Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 15 minutes. For dumplings: Mix flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.

diced

• 1/2 cup reserved pasta water

• 1 cup shredded mozzarella

• 6 slices provolone cheese

Preheat oven to 350 degrees. Combine beef stock with 4 cups of water and cook the shells in it according to package directions. Reserve 1/2 cup of the pasta water. In an ovenproof skillet, melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.

Add in the ground beef, season with salt and pepper and cook through. Drain the grease, then return to heat and stir in the cream cheese until melted. Stir in the reserved water from pasta, noodles and the shredded mozzarella. Top with sliced provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.

DO YOU LOVE SHARING RECIPES AND WANT TO WRITE ABOUT COOKING AND GARDENING?

We’re looking for you! For more details please send an email to sarah.c@star-pub.com

Star

tractors

Hvezda brings back original beauty

BY EMILY BRETH | STAFF WRITER

KENSINGTON — Repairing and restoring tractors has been something Justin Hvezda has done since he was 10 years old.

“I want to bring them back to as much original as possible,” Hvezda said. “Make them look nice and preserve them for future generations to enjoy.”

Hvezda does a wide variety of mechanic work with tractors and farms 250 acres but he also does Department of Transportation repairs and inspections to be sure regulations are being followed. With every project, there are many steps from beginning to end, the initial step being meeting with the customer.

With the first interaction Hvezda will find out everything the customer wants done and provide an estimated cost after looking over the tractor.

“My favorite part of (the process) is dealing with the customer,” Hvezda said. “They are always nice to work with.” The next thing to do is remove the sheet metal and clean everything up. Over the years, Hvezda found oven cleaner works well to remove the oil and grease from the metal and parts.

“All you have to do is spray it on, scrub a little and rinse it off,” Hvezda said.

After everything is clean, he sandblasts the rims and sheet metal, primes and paints and reassembles everything, fixing or replacing as he goes.

“I like putting them together at the end,” Hvezda said. “Putting the decals on and finishing the project is my favorite. It’s a sense of accomplishment.”

Hvezda page 26

Justin Hvezda installs a carburetor on a restoration tractor May 17 at his shop near Kensington. Hvezda restored his first tractor when he was around 10 years old.

A 1903 steam engine sits May 17 in Justin Hvezda’s shop near Kensington. Hvezda enjoys working on tractors that are older and do not include many electronics.

Hvezda from page 25

When a tractor first comes into the shop, Hvezda takes into consideration the workload coming with it.

“How the sheet metal is, how much grease and oil is on it and what the tires look like are the main things,” Hvezda said.

Another major thing that plays into how long a project will take is the size of the tractor.

“A tractor can take from 30 to 130 hours,” Hvezda said. “They can even get up to 200. It depends if you are restoring a Super C or 9390 four-wheel drive. It all depends on what we are doing.”

Hvezda has two fulltime employees helping in the shop and a part-time employee who handles the painting.

“There are a lot of young guys getting involved,” Hvezda said.

“Everyone keeps telling me it’s a dying thing, though.”

Each year since Star Tractor Restoration & Repair LLC started in November of 2020, they have completed five to six tractors a year.

“Now that we are getting more set up, we could maybe get more done,” Hvezda said. The team works on tractors May through November. In the off months, Hvezda will work on semis and trailers. In the winter months they shop repairs or DOT around 70 trucks and trailers.

“I worked as a mechanic for 22 years,” Hvezda said. “I was on the truck side of things then. I worked on the road for eight to 10 years, then I didn’t want to travel so much — I wanted to be home with the kids.”

Hvezda has two sons, ages 7 and 4.

“I got my first tractor when I was 6,” Hvezda said. “I (helped) restore my first one when I was around 10.” When it comes to finding parts, Hvezda looks for parts that will last, whether original or after-market.

“It’s getting harder (to find parts), but it can be done,” Hvezda said. This comes with the territory because of the types of tractors Hvezda restores. Most are from the 60s or 70s, but he will work on anything that was built prior to the 2000s.

“With the young one, (tractors) are all he talks about,” Hvezda said. “He always has a tractor in his hand. My other son is excited to help restore the John Deere A I gave to him. He wants to feature it at Rollag ( the Western Minnesota Steam Threshers Reunion in Rollag) this year.” Hvezda commented on how it is nice to share something of similar interest with his boys.

Hvezda page 27

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PHOTOS BY EMILY BRETH

Justin Hvezda stands next to his restored Super C and a 1921 12-25 Avery on May 17 at his shop near Kensington. Hvezda’s Avery tractor is one that has traveled the farthest to reach his farm.

Hvezda

from page 26

Some special pieces that can be found at Hvezda’s shop include a steam engine from 1903 that is one of four remaining, and a 1921 12-25 Avery..

Having a personal connection with tractors himself, Hvezda always pushes to have the best quality work and parts put into the restoration projects.

“A lot of times, it is something they are going to hand down to their kids and they might hand it down to theirs, so we want to make sure it is going to last for a long time,” Hvezda said.

the end of Justin Hvezda’s driveway May 17 near Kensington. Hvezda

will be repairing a John Deere A to feature at the Western Minnesota Steam Threshers Reunion in Rollag.

A tractor sits after being stripped down, sandblasted and primed on May 17 at Star Tractor Restoration & Repair LLC near Kensington. Hvezda started Star Tractor in November of 2020.

Ashley Mareck, Missy Stanley, Maggi Haines, Kayla Cromwell, Jenn Ellering, Ruth Rothstein, and Brittany Frank

Mini Sota Agricultural

Children’s Museum

Plans in motion for soft opening around Labor Day

BY SARA EISINGER STAFF WRITER

BENSON — Ginger Claussen thought she was destined to serve her community as a third-generation pharmacist, like her grandfather and father before her, but life had other plans.

Claussen is the founder of the upand-coming Mini Sota Agricultural Children’s Museum in Benson, scheduled for a soft opening around Labor Day.

“We want to celebrate what our community is founded on,” Claussen said. “We are

on a mission to create an environment where children of all ages can explore the diverse field of agriculture through interactive exhibits. This will be a space where we can bridge our agricultural roots and community to inspire youth to pursue agricultural innovation and societal growth.”

She used Facebook Messenger to contact a group of parents, generating rapid support and ideas to construct an educational, ag-based museum for kids ages 0-12. Kelly Michaelson, mother of four, stepped up as president. The Mini Sota Agricultural Children’s Museum

Board formed in January 2023.

“We have received a lot of really good support from the community,” Claussen said. “Everyone loved the ag twist on it. Our goal is for Mini Sota Agricultural Children’s Museum to become a community project with as much local involvement as possible. It is a labor of love to spark community togetherness and new friendships.”

The board has raised approximately $330,000 since its first fundraiser

Claussen page 30

Howard Marthaler 320-250-2984

Cody Marthaler 320-429-1934

Jason Marthaler 320-249-6062

Dominic Marthaler 320-429-5973

Ditching • Tiling Excavating Ag Waste Systems

“FARMSPECIALISTS”DRAINAGE

“We are in the land improvement business. We do farm drainage, ag waste systems, site work for farm buildings and silage pads, plus miscellaneous work. We also do county, township, and watershed work, as well as soil conservation work.” - MBC Drainage, Sauk Centre

PHOTO SUBMITTED

Tuck (from left), Jethro, Forrest, Eliza and Clint with dad and mom, Tom and Ginger Claussen, gather in spring 2024 near Benson. The Claussen kids love learning and teaching others about life on the farm.

1800 2nd St. S. • Sauk Centre, MN

Claussen from page 29

just over one year ago. In April, the group purchased a home for the museum at 1207 Pacific Avenue in Benson. The building has the capacity for approximately 3,500 square feet of farm exhibits. There will also be an attached party room, art room, corn pit and nursing room. The nursing room will include a bean bag and sensory items to help meet the needs of overstimulated kids.

“The museum’s five pillars of focus will be on machinery, grain production, engineering, livestock and the local impact of agriculture,” Claussen said.

Young minds will be encouraged to explore life as farmers. They will learn how to safely use farm equipment and machinery. Kids can explore grain production from planting to harvest. They will be inspired to modify farm machinery and technology. Kids can pretend-play and feed livestock. Young eyes will witness agricultural exportation and its return to the community.

“It will be an indoor playground with an edu-

Mini Sota Agricultural Children’s Museum has raised $330K through grants and community donations.

cational twist,” Claussen said.

There will be a welcome center, soil irrigation climber, energy corner, barnyard rodeo, combine cab, mechanic’s shop, tot-spot for its youngest visitors, livestock and dairy farm, farm general store, processing plant, art room and railway.

Claussen is a farmer’s wife and the mother of five farm-loving children under age 6: Tuck, Jethro, Forrest, Eliza and Clint. She is married to high school sweetheart Tom Claussen, co-owner of Claussen Farms and

Land Improvement. She is always up for a good, educational time with their kiddos.

“We go on adventures,” Claussen said.

“There is not much to do with preschool-aged kids on a weekday without driving. My kids travel well. My Suburban has about 4 million snacks crammed in every crevice.” Interactive museum ideas sprouted following a family trip to Otter Cove Children’s Muse-

Claussen page 31

PHOTO SUBMITTED Mini Sota Agricultural Children’s Museum Founder Ginger Claussen (from left), President Kelly Michaelson, Secretary LeAnn Simonson, Daycare Representative Rhonda Fennell, Stony Ridge Foods Co-owner Jessica Wrobleski and Stony Ridge Foods Co-owner Joe Wrobleski stand in spring 2024 in front of Stony Ridge Foods in Benson.