White Bear Lake March/April 2021

THRILL SEEKER AUTHOR ALLAN EVANS RELEASES TWO SPINE-TINGLING MYSTERIES

Plus: Bar carts give a nod to Old Hollywood glamour

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CONTENTS

M A R C H /A P R I L 2 0 2 1 “The beautiful spring came; and when Nature resumes her loveliness, the human soul is apt to revive also.”

–Harriet Ann Jacobs

in every issue Editor’s Letter 4 Noteworthy 7 On the Town 27 Tastemakers 30 Last Glance 32

departments A RTS 1 0

Glory Days

New band Luutsön works to build a legacy.

TASTE 1 2

Shake, Stir, Rattle and Roll

Bar carts give a nod to Old Hollywood glamour.

FACES 1 4

Thrill Seeker

White Bear Lake resident releases his first two novels and short story.

features 16

Digging In

White Bear Local Michelle Bruhn shares her gardening expertise and local food journey on her Forks in the Dirt blog.

20

High-Performing Homes

PAGE 30

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PHOTO BY CHRIS EMEOTT

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M The mission of the White Bear Lake Area School District, the community at the forefront of educational excellence, honoring our legacy and courageously building the future, is to ensure each student realizes their unique talents and abilities, and makes meaningful contributions with local and global impact through a vital system distinguished by: • Students who design and create their own future • A culture that respects diverse people and ideas • Safe, nurturing, and inspiring experiences • Exceptional staff and families committed to student success • Abundant and engaged community partners

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THRILL SEEKER AUTHOR ALLAN EVANS RELEASES TWO SPINE-TINGLING MYSTERIES

On the Cover

Allan Evans page 14

Chris Emeott

Plus: Bar carts give a nod to Old Hollywood glamour

PHOTO BY TATE CARLSON

our Mission

y dad always had a vegetable garden in the side yard at my growing-up home. I remember the hours of work he’d put into tilling the ground each year, spreading the manure, sowing the seeds of lettuce, spinach, beans, cucumbers, carrots and radishes, and planting the onion sets and tomato plants. He’d tend to the garden on warm Sunday afternoons, his well-worn T-shirt soaked with sweat, while my mom and all of us kids tended to other things. Every so often after he’d planted the garden, I’d head over to see the tender shoots as they poked through the soil, their tiny leaves stretching to feel the warmth of the sun.

But what I remember most about my dad’s garden are the vegetables and the deliciousness he’d make with them. He wasn’t a gourmet cook, by any means, but he was a passionate cook. In the summertime, there was always a bowl full of freshly sliced cucumbers with vinegar, water (ice cubes if it was really hot in the house) and a pinch of sugar, on the counter. He’d make spinach salads (or cooked spinach) topped with a soft-boiled egg and vinegar (he had a thing for vinegar). And he’d take thick slices of tomato, sprinkle generously with salt (and sometimes sugar), and eat it if it were chocolate cake. Beans were snapped, carrots were peeled, and then boiled and topped with butter and finished with a dash of Morton salt—the radishes, well, those were an acquired taste that not all of us acquired.

My plan is to finally try my hand at vegetable gardening this year; I’ve been a flower garden kind of gal thus far. And so, when I heard about Michelle Bruhn and Forks in the Dirt, I knew she could be my vegetable garden guide. Bruhn is as passionate as anyone when it comes to gardening, farming and local food sourcing.

You can check out the feature about her on page 16, which includes tips on starting your own vegetable garden, as well as a how-to from Bruhn herself on creating a container salad garden, in the Noteworthy section on page 8. How cool is that?

Happy growing!

[ VOL. 10

NO. 2 ]

whitebearlakemag.com

publisher

SUSAN ISAY

editor NANCY EIKE

managing editor ANGELA JOHNSON

associate editor HAILEY ALMSTED

staff writers

AVA DIAZ

MADELINE KOPIECKI CLAIRE SWENSON

contributing writer

HAILEY ALMSTED

MICHELLE BRUHN AVA DIAZ

What’s for Dinner?

MADELINE KOPIECKI

editorial interns

SAMANTHA DE LEON

editorial advisory board KEN GALLOWAY, Galloway Culinary ASHLEY FILIPP HARNESS, White Bear Area YMCA LAUREN ROBBINS, Wild Tree Psychotherapy ELISHIA ROBSON, Lakeside Floral

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NOTEWORTHY local tips, tidbits & insights

ALL AGLOW Koselig Candle Co offers a deeper meaning of “cozy.”

BY SAMANTHA DE LEON

PHOTOS COURTESY OF KOSELIG

T

he word “koselig,” loosely translated in Norwegian, means cozy But the meaning of “koselig” isn’t just a simple translation—it’s a mindset.

This “koselig” mindset began for cofounder Matt Kruger when he bought a candle-making kit after college graduation in 2015. He put aside his tinkering around and set forth to create a business.

Before he could do so, he asked his lifelong best friend and graphic designer, Blake Anderson, to create the logo.

“It didn’t cost a whole lot to get started,” says Anderson.

Kruger and Anderson would make candles for fun and gift them to family and friends. “We made about 70 different scents for them to sniff,” says Anderson.

In January 2016, they turned their creative outlet into Koselig Candle Co. The inspiration for naming their company “koselig” was Anderson’s Norwegian grandmother, Ardis. She uses the phrase, “Det er så koselig her inne!” which translates to: “It’s so cozy in here.”

“You can describe a conversation, a house, a person as “koselig,” says Anderson. “It’s the small and unnoticed things you look back on that are calming and cozying.”

Currently, Kruger and Anderson both have studios in their houses where they create and pour the 100 percent soy candles. koseligcandleco.com Koselig Candle Co. @koseligcandleco

WHITEBEARLAKEMAG.COM

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N OT E WO RT H Y »

GROW

Eat Your Greens

Let’s get growing early this year for fresh springtime salads.

Growing salad greens in a container is an easy and fast way to jumpstart your gardening, and when the weather warms, you can move the container right outside— a la deck-side salad service.

GEARING UP TO GARDEN • Container: A container with holes and a saucer/tray so you can water thoroughly, and roots won’t get soggy.

• Soil: Seed starting mix or sterile potting soil—not garden/topsoil.

• Seeds: So many delicious options! My best advice is to grow what you’ll eat, and to grow a variety of textures and colors. Many seed companies sell a salad mix to cover all your bases in one seed packet. Look at days to maturity to help you decide.

• Light: A sunny south-facing window (after the spring equinox) or a grow light both work to get these greens growing.

GET GROWING Fill container with soil just below the edge

and then water to damp before seeding.

Most lettuce seeds are just pushed into the surface, or lightly covered with soil. Water in gently, some people prefer to use a spray bottle. Cover with clear plastic (to hold in moisture) until you see growth, usually 2-4 days. Keep watered and in a sunny spot.

Move outside gradually once temps are more than 40 degrees, leaving outside full time after a week. Salad greens are quite cold hardy. Simply bring container back inside if temps are to hit a frost. If you plan to keep growing in the same container into summer, add some compost or an organic fertilizer to keep them producing.

Enjoy homegrown salads earlier than ever before!

Michelle Bruhn is a writer, educator and community organizer focused on helping neighbors dig local food through her Forks in the Dirt online presence, classes and farmers markets. Head to page 16 to dig a little deeper into Bruhn’s passion for gardening and to learn a bit more about her Forks in the Dirt blog.

S HOP S

Bring on the Blooms April showers bring spring May flowers, right? If not, head on down to Lakeside Floral, where you’ll always find beautiful, bountiful bouquets.

Elishia Robson, owner of Lakeside Floral, has a passion for flowers, and every day she is creating one-ofa-kind, unique floral arrangements for her customers. With a degree in interior design, her skills of creating aesthetically pleasing floral arrangements are put to good use. “I pride myself on my use of colors and floral textures,” says Robson.

She says a lot of her business typically is from weddings and funerals but has shifted because of the pandemic. Despite that, many people come in for gifts, graband-go’s and custom orders. With custom orders, Robson says if you give her a price range and what

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MARCH/APRIL 2021

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you want, she’ll make it. She likes honing-in on her customer’s style and/or mood to create the perfect customized arrangement.

“Each time you come in,” says Robson. “I’m making the arrangement for you.”

Robson has had a long relationship with Lakeside Floral. She bought the store six years ago from the previous owners, whom she used to work for in high school. Since then, Robson has been pursuing her love for all things floral.

To preserve the longevity of the flowers, she keeps everything in coolers for a week and takes care of each flower by cutting and cleaning their stems. And for this spring’s floral trends, Robson says bright colors are the name of the game. “With the pandemic and long winter, people want color in the house,” says Robson.

“They want freshness.”

—Samantha De Leon

Lakeside Floral, 109 Wildwood Road , Willernie , 651.770.0248 lakesidefloralmn.com Lakeside Floral, Inc.

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D E PA R T M E N T S » A R T S

Glory Days New band Luutsön creates a legacy.

BY SAMANTHA DE LEON

WHEN ASKED HOW IT FEELS to be making music with his fellow bandmates, Seth Bostrom says it’s one of his favorite things to do. “Creating music with each other is such a unique experience," he says.

Luutsön, whose style of music can be described as post-punk/indie, is Bostrom (vocals, guitars, keys), Tim King (drums), Joe Harrier (bass) and Jake Larson (guitar). Bostrom, King and Larson went to Northwestern College where they have known and played music with each other for about 10 years. Bostrom meet Harrier while they played at church together.

But much of Luutsön’s musical influence comes from Bostrom’s memories with his father as a kid. Bostrom says they took trips to Menards listening to music like Bruce Springsteen in the car; he’d listen and think, “This is cool.”

“In a place of wonder as a kid, and emotionally, you think nothing can ever take you down," says Bostrom. He

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liked the way music made him feel; it was influential and inspiring. So, he wanted to create music reminiscent of what he and his dad would play when running errands, doing chores around the house and hanging out in the living room.

“It’s nostalgic in a way with the 70s/80s music," says Bostrom. "It influences us in a lot of positive ways.”

Bostrom says he’s worked musically with the group before, but this time was different. Bostrom and his wife had moved to Alaska two years ago after his father passed away—he was a big supporter of his musical endeavors. The idea of forming the band rooted out from the question: “What’s next?” Bostrom knew he needed to have guys he could completely trust and be around in his early stages of grief.

“It’s risky as an artist to dig deep into the things that are really hard to explain, and be out there for people to listen to it," says Bostrom. “A lot of the music will con-

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tinue to tell the stories of coming of agetype thing; figuring out how to navigate life, loss and love.”

Starting in his early twenties, he says he didn’t care what people thought of him. Now, having a wife and kids, he wants to leave a legacy. He says, "It's bigger than just me."

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D E PA R T M E N T S » TA S T E

Shake, Stir, Rattle and Roll Bar carts give a nod to Old Hollywood glamour.

BY HAILEY ALMSTED

BAR CARTS, once a staple in American homes, offices and restaurants, have been resurrected from the past and are making a trendy comeback. Used for entertaining, bar carts allow guests to participate in an approachable manner, instead of having their drink poured. And bar carts bring a dash of glitz and glamour into the space.

Create your bar cart with these essentials.

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MARCH/APRIL 2021

PHOTO BY CHRIS EMEOTT

COCKTAILS AND MIXERS

Whether top shelf or the basics, every bar cart should have the following liquors: vodka, gin, rum, tequila, whiskey and scotch.

Seeing that we can’t all be like Mark Twain or Ernest Hemingway and drink our favorite libations "neat," juices, sodas, tonic water, simple syrups and bitters (even better if homemade!) should all be in attendance.

SCORE BAR CART ESSENTIALS FROM GOODTHINGS 2184 Fourth St. shopgoodthings.com

• Shake it up with a 5-in-1 cocktail shaker ($36.95). You can mix, juice, measure, strain and open with this versatile bar accessory.

• Create delicious and refreshing cocktails with Stonewall Kitchen's blueberry lemon mint mixer ($11.95). Packing a punch of perfectly pucker-y flavor, this easypeasy mixer is your new go-to.

• Chill it down with a set of whiskey stones ($19.95). Each set of drink chillers comes neatly packaged in a wooden box.

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GADGETS AND GIZMOS

The secret language of mixology may be a tricky one, but here are the cocktail gadgets to have on hand.

Boston shaker: A Boston shaker uses a large glass and metal tumbler to shake the ice amongst the cocktail ingredients, fully mixing the cocktail and deeply chilling the drink with the ice.

Jigger: Whether measuring ounces or ml, this little metal piece measures perfectly and creates a tastier drink.

Muddler: Used with a shaker, a muddler (think: a pestle) is used to muddle or mash fruits, herbs and spices to release flavor.

Other gizmos to have on hand include a bottle opener (for obvious reasons), decanter, and an ice bucket and tongs to chill the wine.

The Joy Erickson Real Estate Team it’s a to serve you!

BITS AND PIECES

No bar cart would be complete without serveware.

Highball and Collins (slightly taller than a highball) glasses are good for gin and tonics, vodka and club soda, and tiki drinks.

Coupe glasses have replaced the better-known Martini glass as the go-to for cocktails.

Single rocks glasses are best served for anything neat.

JoyErickson.com 612.802.7150 JoyTeam@EdinaRealty.com WHITEBEARLAKEMAG.COM

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D E PA R T M E N T S » FAC E S

Caption Caption Caption Caption Caption Caption Caption

Thrill Seeker White Bear Lake resident releases his first two novels and a short story.

BY AVA DIAZ PHOTO BY CHRIS EMEOTT

WHILE WRITING AT HIS KITCHEN TABLE in his previous home

in Woodbury, Allan Evans heard a slooooow creak of a cabinet door behind him. Leary, but undaunted, he continued to type away. He called out to his daughter, Abbey, in hopes that the noises would be silenced. Glancing over his shoulder, heart thumping, he realized no one was there—and only open cabinets remained.

An advertising copywriter by day, Evans has always had a desire to write for more than just clients.

The kitchen incident—and other ghostly encounters experienced by his children, as well as other paranormal stories he'd heard about—were what influenced his debut novel, Abnormally Abbey, which was released in September.

In addition to this novel, Evans has also released the short story Haunted Yuletide in December, and Killer Blonde, another novel, last month.

Evans' thrill-seeking journey to publishing took an unconventional route.

After receiving many rejections for his original manuscripts, he set out to Twitter, a newly found haven for the literature world, to enter a pitching event.

Tweeting the premise of his novel in just 280 characters using the hashtag #PitMad, he was soon discovered by Immortal Works Press.

“If you have given up after 100 rejections, then you have given up too soon,” Evans says.

Through a “like” of the tweet by Immortal Works, Evans was given the “OK” to directly send his query for Killer Blonde and, eventually, Abnormally

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STORY SYNOPSES: Abnormally Abbey

After being sent to a troubled teens camp in River Falls, Wis., 14-year-old Abbey must use her powers to solve a mystery that could save the lives of her friends.

Killer Blonde:

With virtually identical looking women being murdered in Minnesota, pressure to get this Twin Cities killer off the streets is higher than ever.

These thrilling stories are available at local bookstores, including Lake Country Booksellers, and on Amazon, Barnes & Noble, and more.

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Abbey, without going through an agent.

“There is a thrill of discovering a new author and being able to find a good book and bring it into the world,” director of acquisitions at Immortal Works Beth Buck says.

As a new author, Evans says it is important to find your own voice, and explains that a unique perspective is developed throughout a rigorous revision process.

What makes Evans’ writing so unique is his ability to balance spooky and spine-tingling suspense with lighthearted humor.

“He is aware of what he is doing which makes it enjoyable,” Buck says.

"He is 'hanging a lantern on it,' if you call attention to the fact that it is ridiculous, then it makes it work when it otherwise wouldn’t."

ALLAN EVANS

allan@evanswriter.com evanswriter.com @EvansWriter IMMORTAL WORKS PRESS

immortalworks.press Immortal Works @immortalworks @Immortal_Works

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15

White Bear Lake local Michelle Bruhn shares her gardening expertise and local food journey on her Forks in the Dirt blog.

written by

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MARCH/APRIL 2021

ALL PHOTOS COURTESY OF MICHELLE BRUHN

rowing up, Michelle Bruhn was in a family of green thumbs; gardening was second nature. Years later, after having her second child and making the decision to leave her full-time marketing job, Bruhn found time to return her attention to that old passion and the almost quarter-acre plot where she and her parents used to grow raspberry plants for a local nursery.

“I planted way too much that first year,” Bruhn says. “I had so many bags of frozen green beans. But it also forced me to figure out how to use these things in another way.” To store the surplus, Bruhn and her family experimented with canning dilly beans.

Finding solutions to home growing and food sourcing issues like this planted the seeds for a new project: figuring out where to store all these resources and discoveries. Soon, Bruhn’s blog, Forks in the Dirt, bloomed into a resource, including everything from articles about shopping local farmers markets and starting your own backyard vegetable garden, to finding ways to source food locally and responsibly.

“I’ve always been a writer, and I’ve always gardened. This was a way to share what I knew about gardening, share my passion for local food,” Bruhn says. It was also a reason to visit local farms she’d always wanted to see for herself. She says, “It was a way for me to get to know some of these farmers better, who I admired. And find out some tips and tricks for other people.”

As a culture, notes Bruhn, we’ve moved away from being close with our food and how it’s produced. Instead of eating seasonally, our grocery stores are often stocked through a supply chain that spans the globe. But aside from consuming a lot of energy, we often sacrifice taste during transit.

Starting to be more aware of where your food is coming from may seem daunting, but it doesn’t have to be. “One of the basic tenets I always talk about is kind of a two-tined approach: Grow your own and know your farmer,” Bruhn says. Most food travels more than 1,500 miles before it gets to the grocery store, Bruhn explains. “So, if you can grow a couple things that might take a lot of packaging or a long travel time, you can save a tremendous amount of energy.”

Bruhn uses garlic as an example. Most garlic is grown in China and travels 5,000 miles to reach our grocery stores. But growing it yourself has numerous benefits. “It’s going to taste amazing, it’s easy to grow and it keeps away bunnies,” Bruhn says. This makes garlic an excellent candidate for flowerbeds, too, a topic Bruhn covers in her edible landscaping class, one of many classes she teaches that has migrated onto an online format during the time of COVID. Another easy starter that often arrives to us overpackaged is salad mix lettuces. “Lettuces are really easy to grow. You can start them on your windowsill in March and move them out in April, and you have fresh salad by late-April, May,” Bruhn says.

“That, and herbs; those are the two starter things people usually get hooked on because having fresh herbs around is wonderful.”

Plus, they don’t take up much space. Even if you don’t have a yard, you can grow them on a balcony or deck in pots.

When it comes to the second tine of Bruhn’s advice, getting to know your local farmers at a farmers market, Bruhn has some very un-Minnesotan advice. “Ask the farmers some questions, like, ‘How did you grow this?’ ‘Do you use organic methods?’ ‘When was this produce picked?’ It’s okay to ask those questions.”

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HOME Discover what makes you move

Sara Moran Realtor

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An additional upside to asking these kinds of questions is that you’re starting to lay the groundwork for an ongoing relationship with farmers at your local market. “I strongly recommend people start those kinds of conversations because then the second time you come back, if you’ve had a conversation with that farmer, they will remember you,” she says.

Another way to connect with local farms is through a Community Supported Agriculture program, or CSA. “CSA is something that you sign up for in advance with the farmers.

You’re signing up for a whole season’s worth of food ahead of time,” says Bruhn. “So, you say, I’m going to get a weekly box of food for these 12 weeks and I’m going to commit to paying you for that.”

Bruhn always updates her CSA blog by March. “If you don’t know where to start, you’re not sure you’re going to be able to make it out to a farmers market or whatever, one way to know you’re going to make a commitment to local food is to purchase that CSA,” says Bruhn.

Looking for other ways to get started growing or supporting local farmers? Visit forksinthedirt.com for everything from articles to resources to tasty recipes.

FULL- & HALF-DAY

SUMMER CAMPS FOR AGES 5-17

PRIVATE LESSONS FOR ALL AGES

RACE TEAMS

Starting Your First Vegetable Garden

Bruhn’s first piece of advice for getting started is the same as any realtors. “I always say it starts with location, location, location,” she says. “It depends on where your sun is; that’s always first.”

Another variable most people don’t consider is the path backyard wildlife like deer and squirrels take through their yard to get to a bird feeder or other point of interest. “Placement is really one of those things that you only get the chance to do once, and you figure out afterwards, ‘Oh, that’s why I shouldn’t have put it there,’” Bruhn says.

After you’ve considered all the variables you can come up with in regard to location, soil comes second.

Cultivating the right soil in your own backyard can take a few seasons, so often it’s quicker to craft a simple raised soil bed.

“If you want to have some good success right away, go ahead and put down some cardboard to kill the grass on the bottom,” Bruhn says.

“Then layer on some compost and soil, some good local soil, and mound it up so you can get about six inches deep; you’ll be able to plant in that right away.”

FORKS IN THE DIRT forksinthedirt.com @forksinthedirt Forks in the Dirt Forks in the Dirt

FOR AGES 8-18

Register today for a safe and fun summer on the lake!

whitebearsailingschool.com

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Get Connected & Find Upcoming local events Web exclusive articles • Editors’ and writers’ blogs Submit story ideas to White Bear Lake Magazine

Visit us online for even more about White Bear Lake. whitebearlakemag.com

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HighPerforming Homes GreenHalo Builds creates homes that are beautiful, energy efficient and good for you.

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Written by Nancy Eike

T

he first things you notice when you step foot in the newly built modern Scandinavian-style home uniquely nestled into the established neighborhood in Mahtomedi, are the open-concept floor plan, the light and bright rooms, the quality finishes and efficient use of space, and the decidedly “less is more” approach to the décor synonymous with the style that has its origins in the cold, winter days of Northern Europe.

But to John Sharkey, owner of Sharkey Design Build and GreenHalo Builds, it’s also what you don’t see that makes this innovative, Reggie award-winning 2,200-square-foot home so appealing. Especially if you like the idea of spending a mere $300 a year on utility costs.

Yes, you heard that right: $300 a year.

But more on that later.

The Foundation

Sharkey began his foray into the construction business at the age of 15 re-roofing houses with his sister’s boyfriend. And, he says, “When I turned 18, I just kind of accidentally started a construction company when a family friend in the business asked if I wanted to do all the roofs and siding.”

Large contracts followed and things were humming along until the housing crash of 2008.

Always adaptable, Sharkey quickly pivoted to flipping homes. But as things started to improve economically, someone asked if he could build a custom home.

“Sure!” says Sharkey. “I realized then that was my niche and I created Sharkey Design Build.”

Going Green

The creation of GreenHalo Builds, which is also run out of the Sharkey Design Build downtown Stillwater office, once again began when someone approached Sharkey—this time about building “healthy” homes.

He loved the idea.

“We did a lot of research on the subject of healthy living and healthy homes, such as solar energy, low VOC products, high-efficiency heating and cooling,” says Sharkey. “It took us about two years to put together a business plan and pick the right partners.”

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And with a plan in place, Sharkey and GreenHalo set out to build “net-zero” homes, meaning the cost of operating and maintaining the home is drastically reduced, compared to typical homes.

“People were dabbling in this net-zero living in the Twin Cities, but it’s mostly been in homes that are priced at $800,000 and above,” says Sharkey. “I wanted to make it more obtainable.”

The Mahtomedi home priced in at $499,900.

But what, exactly, are the elements of GreenHalo homes that allow for those delightfully low energy and maintenance costs and high indoor air quality? Well, according to Sharkey, there are many.

First, all GreenHalo homes have a minimum of 14 solar panels to power it; they can go much higher in number, but they want to keep the price point down so their typical number is 14.

“And there is an $8,000 rebate (half from Xcel Energy and half from the federal government), so that’s a really big component of savings,” says Sharkey.

Another element is the structurally engineered panels (SIPs), which are 15 times more airtight than traditional insulation; an airtight home means less cost to heat and cool.

Each home design, too, lends itself to this idea of no wasted space. “The fronts of each home can be created to look any way the homeowner wants, but the backs and the sides of the homes are squared off to avoid any loss of energy,” says Sharkey. “No bump-outs or bay windows.”

Inside the homes, it’s all about using the healthiest, most efficient products out there.

The Mahtomedi model, for the bamboo flooring, showcases an environmentally friendly company, Cali, which is known for its extremely low VOCs (volatile organic compounds) it puts off into the home and environment. There are LED lights to reduce energy costs, a highefficiency HVAC system, a “smart” technology system, Andersen windows, LP siding, just to name a few.

Have an electric vehicle? Yep, each GreenHalo home comes equipped with a Tesla charging station in the garage.

Beautiful, Functional … and Popular

Sharkey highlighted the Mahtomedi home on the Fall Parade of Homes. It was a hit. “We had over 800 people come through the home; and

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some people came from six hours away to see it,” he says. “They love the idea of it. “ The home also features custom cabinetry and millwork—thanks to the company’s in-house cabinet makers—and in the kitchen, Cosentino waterfall countertops, a “space for everything” pantry that will make you want to amp up your cooking skills, high-end appliances and a conveniently located dining area. A cozy living area with lots of light pouring in is the perfect spot to sit and chat.

Upstairs, Cali floors in a lighter blonde wood sets the stage—not to mention makes for a healthier home by having no carpeting—and the space boasts a “pajama lounge” that acts as a second place to hang out and relax, laundry room, two impressive bedrooms, a perfectly appointed master suite, and a second-story teak deck. A dropdown attic ladder leads to a plethora of storage space, as the home is built on a concrete slab.

ALL PHOTOS COURTESY OF SHARKEY DESIGN BUILD | GREENHALO BUILDS

The Nuts and Bolts

One of the best meals you’ve never made.

Easter made easy.

At Kowalski’s, our holiday meals are prepared by hand, with the best ingredients possible, like cage-free eggs in our Signature quiche, Naturally Raised spiral-cut ham, not one, but four types of cheese in our customer-favorite hash browns plus fresh squeezed orange juice. They’re holiday meals made the way you’d make them at home, but you don’t have to!

In addition to quiche breakfasts, we offer ham dinners including all the sides, rolls and even dessert!

Meals are available for in-store pickup, curbside pickup and delivery.

The joy of good food to go.

Kowalski’s Signature Quiche Breakfast.

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SHARKEY DESIGN BUILD GREENHALO BUILDS

610 Main St. N. #111 Stillwater 612.327.4457 greenhalobuilds.com

What’s Next?

With the popularity and enthusiasm for the homes, Sharkey is excited for what lies ahead.

Along with the interior design expertise of Christina Miller, owner of Christina Lynn Interiors in White Bear Lake, GreenHalo has built, decorated and sold eight houses, has a ninth and tenth in process, and they just broke ground on the first of 14 homes in an “eco village” in Stillwater, called EcoRidge.

“We’re trying to create a community of likeminded people that want to live this healthy kind of lifestyle,” said Sharkey. “It will be all solar powered, we’ll be working with naturalists to help with community garden and landscape design, there will be paths and lots of outdoor living,” said Sharkey.

Folks can choose an existing design to speed up the building process, or they can pick a plan and customize it to meet their needs.

The enthusiasm has been so great, in fact, that Sharkey thinks he’ll be building more healthy homes than traditional homes.

From Colleague to Customer

Miller, who selected the interior and exterior finishes for all the GreenHalo models thus far, is

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also a devotee of the modern Scandinavian aesthetic, and the idea of environmentally friendly living. And as of February, she’s a customer.

“I’m excited and honored to be part of these projects as their interior designer, as well as living in my very own GreenHalo home,” says Miller.

That $300 Annual Utility Cost?

“When I say $300 a year, it’s not like we’re trying to figure it out on the back of a napkin; I pay for these homes to get energy audited,” says Sharkey. “It all comes down to the HERS rating, which tells you how energy efficient a home is.

Our Mahtomedi house had a HERS rating of 24, which was the lowest on the entire Parade of Homes tour.”

On average, the HERS rating on assessed homes in Minnesota in 2020 was 58.

“The whole Builder’s Association was really captivated by this number because they don’t see anybody pushing it to this level,” says Jen McAlpin, owner of McAlpin Marketing, who helps spread the word about GreenHalo.

And Sharkey knows this is where his heart is.

“We have a ton of passion behind this,” he says. “It’s something new and fresh—and who doesn’t want to live in a healthy home.”

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BREAKTHROUGH MEDICAL TECHNOLOGY AVAILABLE IN WHITE BEAR LAKE ADVANCED PAIN RELIEF Unless you or someone you know has struggled with severe injury, chronic pain, or degenerative disease, it’s difficult to understand the impact it can have on life.

But if you struggle with chronic pain, you know its debilitating effects. You’ve likely given up hobbies, family activities, and travel in your efforts to control pain and maintain functionality.

Unfortunately, until now, the only treatment options for these types of conditions have been surgery or addictive pain killers, which often have unwelcome side effects. But recent developments in medical technology may offer advanced, effective relief.

Summus Laser, a state-of-the-art, Class IV laser is a safe and effective FDA cleared therapy. Laser Therapy is the use of specific wavelengths of light (red and near-infrared) to stimulate the body’s natural ability to heal.The effects of laser energy include improved healing time, pain reduction, increased circulation and decreased swelling.

IMAGINE A DAY WITH NO PAIN Dustin Carlson D.C, of White Bear Lake, has offered Summus-Laser treatments in his practice since 2016.

“I’m thrilled with the outcome of Summus-laser therapy. I’m now able to provide holistic, natural treatments for conditions that previously required invasive treatments or heavy medications with no promise of real relief.” - Dr. Dustin Carlson D.C.

CONDITIONS TREATED WITH K-LASER High power laser therapy can stimulate all cell types, including soft tissue, ligaments, cartilage, and nerves. Some conditions that have been shown to respond well to Summus-Laser include: • Peripheral Neuropathy, Fibromyalgia • Back and Neck Pain • Arthritis pain, Degenerative Discs/ Joints • Carpal Tunnel Syndrome • Knee Problems • Tendinitis, Trigger Fingers • Bunion Pains, Plantar Fasciitis • Sprains/Strains • Bruises, Contusions, Burns • Headaches, TMJ, Sinus Trouble • Athletic Injuries • Work-Related and Auto Injuries • Post-surgical recovery If you would like to try the Summus Class 4 Laser at absolutely no charge for your very first treatment, please call our clinic at 651-762-8040. Let our amazing front desk know you would like to schedule a complimentary treatment and would like to see if the laser will be an effective treatement for you! Offer expires April 30th, 2021.

I was in a car accident and was introduced to the Summus-Laser at Carlson Chiropractic. The car accident left me with a broken toe and whiplash. I have been using the Summus-Laser on both areas and has worked so well. I would highly recommend giving this a try if you have an injury or an underlying condition that may require therapy. - Shelley J After tearing my right meniscus twice, I thought I would have to deal with scar tissue and a lacking range of motion in my right knee for the rest of my life. After completing my laser therapy, my range of motion has increased dramatically and the pain in my right knee has decreased significantly! - Kevin J (personal trainer)

EVEN RESULTS MAY R ONE BE SEEN AFTE TREATMENT!

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ON THE TOWN things to see and do in and around White Bear Lake

STEP INTO SPRING Welcome the warm weather with some new décor items from That Old Blue Door.

BY SAMANTHA DE LEON

PHOTOS COURTESY OF THAT OLD BLUE DOOR

N

othing says spring like a bit of green and some floral décor. And That Old Blue Door, located in downtown White Bear Lake, has what you need to put a little spring in your decorating step.

The shop offers a fun mix of new, vintage and upcycled furniture, and delightful home décor items.

Owners, Cora and Bryan Haugen, say they’re overwhelmed with the support they’ve received. “Our store has grown tremendously since we opened in White Bear,” says Cora.

To give inspiration to her customers, Cora uses creative ideas that can be easily duplicated. “I like to decorate the store year-round to make it look like a home—and to give customers ideas for their own homes,” she says. She always begins with neutral furniture and adds pops of color with artwork, pillows and florals.

For spring, Cora says florals are especially important. “I love the look of white flowers and greenery throughout the store.”

If you’re looking for a little pop of green for your home this spring, Cora suggests moss and succulent balls. “They are fun décor items to tuck into displays and trays, and work well on top of candle holders,” she says.

THAT OLD BLUE DOOR 2154 Third St., White Bear Lake That Old Blue Door @thatoldbluedoor

WHITEBEARLAKEMAG.COM

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O N T H E TOW N »

Compiled by Samantha De Leon

MARCH 6

NOON

boat and trailer licensing to insurance and winter storage. To offset those costs, a fundraising dance with a silent live auction is held each year. All ages. Honoring all 2020 ticket purchases at 2021 event.

6–10 p.m. White Bear Lake Armory, 2228 Fourth St.; bearboating.org

March 2021 PLNT BSD Grand reopening PLNT BSD began as a unique apparel line that spreads a positive message about a plant-based lifestyle and diet. But PLNT BSD also offers smoothie bowls, kombucha, wellness shots and more at their new storefront in downtown White Bear Lake. PLNT BSD, 216 Third St.; 651.333.0011; plntbsdbowls.com

The Polar Plunge is a series of events where people go to the extreme to support Special Olympics Minnesota! This year you have two Plunge options: in-person or virtual. All ages. Minimum $50/$75. Noon. Ramsey Beach, 5050 Lake Ave.; 763.270.7119; plungemn.org

LO CAL EVEN TS

4 Northern Lights 47th Annual Juried Art International Online Exhibition White Bear Center for the Arts invites local, national and international artists to be a part of this year’s competition. The exhibition accepts a variety of mediums, including paintings, drawings, fiber, pottery, photography and sculpture. All ages. Free. 7 p.m. whitebeararts.org

19–28 Virtual The Lady with All the Answers

Written by David Rambo, The Lady with All the Answers offers a behindthe-scenes look of the renowned advice columnist, Ann Landers, who answered countless letters from others in need of advice. All ages. $18 for single show streaming pass. 7 p.m. lakeshoreplayer.org

27 Bear Boating FUN-draiser Bear Boating relies on community donations to cover the costs of

3, 10, 17, 24, 31

Wednesday Date Night

Surprise a special someone (or anymore) to a delicious night out in Downtown Minneapolis. For just $35, you get a six-beer flight or a select bottle of wine, large salad to share and any large pizza. Ages 21 and up. $35.

6–10 p.m. Day Block Brewing Company, 1105 S. Washington Ave., Mpls.; 612.617.7793; dayblockbrewing.com

5 This Is Minnesota Orchestra: Television, Radio + Streaming Sit back and enjoy classical entertainment right from the comforts of your home. The Minnesota Orchestra returns to Orchestra Hall’s stage this spring with a re-imagined concert season designed for television, radio and streaming audiences. All ages.

Free. 8–9:30 p.m. For ways to watch and listen visit minnesotaorchestra.org

To have your event considered: email whitebearlakemag@tigeroak.com by the 10th of the month three months prior to publication.

Due to the fluidity being experienced in the current environment, please note that some events/dates and even some business operations may have changed since these pages went to print. Please visit affiliated websites for updates.

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PHOTO BY ALI S / POLAR PLUNGE FOR SPECIAL OLYMPICS MINNESOTA

White Bear Lake Polar Plunge

A R E A E V E N TS

DEVELOPED FOR HEALTHY LIVING

Welcome to EcoRidge — the Twin Cities’ first healthy-living ecovillage.

Located within walking distance of downtown Stillwater, these 14 homesites are surrounded by mature trees with rain gardens, restorative landscaping, solar panels, and energy saving benefits.

GREENHALOBUILDS.COM 612.327.4457

in digital format!

Never miss an issue of White Bear Lake Magazine with free, anytime access to our digital editions. Full screen viewing on your digital device allows easy cover-to-cover reading. You can zoom in on text or images as well as share your favorite White Bear Lake Magazine stories with friends and family.

Learn more at whitebearlakemag.com WHITEBEARLAKEMAG.COM

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TA S T E M A K E R S »

The Guru of Gastronomy KEN GALLOWAY WHIPS UP HIGH-END COOKING AND DINING EXPERIENCES.

BY AVA DIAZ

PHOTOS BY CHRIS EMEOTT

A delicate fried potato ring sits atop a piece of tender, pork tenderloin glistening in a savory, glossy glaze. Through the aroma of roasted root vegetables with a spritz of lemon wafting in the air, chef Ken Galloway was in his foodie paradise. Dashing from the residential home kitchen through the cool, crisp autumn air to the small wedding reception in the backyard, Galloway’s passion was put to the test—in this unconventional set-up, he made sure that despite the lack in professional equipment, each guest received their gourmet food piping hot.

He was definitely in his element.

With an emphasis on healthful and passion-filled cooking, Galloway through his business, Galloway Culinary, develops consulting plans and creates gourmet, multi-course meals for customers in intimate settings, such as small occasions and dinner parties. Using his expertise as a certified wine and spirits professional, and a former chef, Galloway, who describes his food as “high-end, creative, festive and artistic,” emphasizes that his work skews toward a more personalized cooking experience rather than largescale catering and services.

Drawing inspiration from current trends and the skillsets of other top chefs around the world, he says that he gets most excited when he pursues new things like trying unfamiliar foods and different approaches for preparing it.

And what makes his experiences so unique is his ability for his customers to craft the experience themselves. In addition to his personalized experiences for small parties, Galloway Culinary also provides training for small country clubs and restaurants, and creative services for individuals like wine education, cooking classes and digital tutorials on YouTube.

“I’ve always liked to eat,” Galloway says.

“And I think that this is just an outlet for my creative abilities to do things hands-on.”

And he creates wonderful memories for his customers.

FALLING IN LOVE WITH THE FOOD

After spending nearly two years plan-

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Galloway Culinary,

Galloway Culinary

@galloway.culinary

Stylish Details Events, 714. 213. 0462, info@stylishdetails.com Stylish Details Events @stylishdetails

ning her October 2020 wedding in Colorado, bride Gabrielle Bunten, and Jayme Vainer, event planner with Stylish Details, had to quickly alter plans due to COVID-19. Transforming the large outof-state wedding to a small 25-person gathering in the yard of Bunten’s parents’ home, they began to reach out to friends and family for local suggestions on catering and other wedding services. Through Bunten’s hairdresser they discovered Galloway Culinary, and a dinner test-run was scheduled.

Falling in love with the food and impressed by his skillset, Bunten knew that Galloway Culinary was the perfect fit for the occasion.

“He was very creative, and you can tell that he had a really big passion for what he does,” Bunten says.

And Vainer also had high praise for Galloway.

“He was so great to work with,” Vainer says. “He was so organized, he had a game plan, and he was very professional.”

THE WEDDING MENU:

• Elaborate charcuterie spread • Tuna poke (pronounced poh-keh; a raw-fish salad) on a caramelized pineapple slice • Warm autumnal salad with confit tomatoes (slow cooked with olive oil), arugula, basil pesto and seasonal squash topped with burrata cheese • A choice between a roasted pork tenderloin on a bed of whipped potatoes with roasted root veggies and a short rib croquette (a small roll of chopped vegetables, meat or fish, fried in breadcrumbs) drizzled in a red wine demiglace (a rich brown sauce), topped with a fried ring of potatoes, or a miso-glazed (miso, a paste made from fermented soybeans, soy sauce, ginger and sesame oil) Chilean sea bass on a bed of spinach, and farro risotto (a hulled wheat grain cooked in stock) with roasted root vegetables in a lemon tarragon Beurre Blanc (a butter-based sauce) with preserved lemon confit • Homemade pistachio honey ice cream to accompany the catered wedding cake

Ken Galloway shares one of his favorite recipes: Seared Salmon Cakes with Sweet Chile Sauce Serving: 6 Patties 2 lbs. of fresh Atlantic salmon 1/2 cup of fresh chives 1 tsp. of fine lemon zest 1-inch piece of peeled and minced ginger 1 ½ Tbsp. of chopped capers 2 Tbsp. of cilantro 1 Tbsp. of lemon Juice 1 fresh lemon 1 Tbsp. of canola or avocado oil 6 oz. of sweet chili sauce Sea salt and black pepper to taste

Instructions: 1. Rough chop 1 Tbsp. of cilantro and dice the salmon into small cubes.

2. Pulse half of the salmon, chives, lemon zest, ginger, cilantro and capers in a food processor and mix

until it is the consistency of a rough mousse.

3. Transfer the salmon mixture into a bowl with the remaining diced fish and add lemon juice, salt and pepper. Mix by hand until it is well blended together.

4. Don’t overmix. The natural oils and the process of mixing half of the meat into a mousse holds the patties together, eliminating the need for fillers or eggs.

5. Form the mixture into 6 patties and place in the fridge for 15 minutes, or until firm.

6. Preheat the oil in a thick-bottom sauté pan or griddle on mediumhigh heat.

7. Cook each cake for 4-6 minutes on each side, or until they are 150 degrees F in the center.

8. Remove from the heat and let each cake rest 5 minutes.

9. Serve with sweet chili sauce, a cilantro sprig and lemon wedge for garnish.

WHITEBEARLAKEMAG.COM

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LAST GLANCE

Hi Friends!

Capturing a glimmer of hope.

IT HAS BEEN A YEAR since the COVID-19 pandemic upended all of our lives. The unanticipated lifestyle changes took a toll on all of us; however, people didn’t lose all hope.

In April of 2020, during the state’s shelter-in-place order, Michael Lovett and his wife took long walks nearly every morning. During these walks, going a little further than he typically would have before, Lovett began to notice what was different when life was put on pause.

On one particular walk, Lovett noticed something in his neighbor’s window. Three houses down, the front window displayed the hopeful message saying, “Hi friends. We hope ur well.” The message was made out of sheets of print paper, each letter drawn and shaded in a different color; the message ends with a large heart drawn in red. As for the dog staring out the window, he possibly ponders, “What do we do now?”

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“I thought it was sweet,” says Lovett. He talked with the children who said they were “on a virus break,” when they were actually in the midst of transitioning to online school.

Lovett was taken aback by the complete sincerity of the children and knew he had to capture the photo, which garnered second place in the Pets category of our Lens on the Lake contest. “Young children found outlets to do something creative to show they cared about people,” says Lovett. “It was a sign to people walking or driving by that we are still here.”

Lovett questions what we will remember of the shutdown, and believes it’s important to be present in the moment. He has taken more pictures in the last six months because, as he puts it, he has “observed more.”

The sign, in a sense, was reflective of how everyone was feeling.

PHOTO BY MICHAEL LOVETT

BY SAMANTHA DE LEON

WARM FIRE FAVORITE COCKTAIL ….and someone to share it with.

PreferredKitchens.com 4706 Hwy. 61 White Bear Lake, MN 55110 | 651-429-1212 Minnesota License #BC225445 Wisconsin License #1371496