THAT’S A WRAP Eco-friendly alternatives to wrapping paper
Fun Fondue Recipes
JASON BROWN 612-834-9229
BEN STEWART 651-271-0877
PAT FRUCCI 651-470-7807
GAIL GENDLER 651-210-1699
DANA & MARK ASHBY 651-287-4040
LINDA POWERS 651-315-4119
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MICHELE KAY 651-808-0983
TAMMY SODERLUND 612-554-1774
KEVIN LARSON 651-402-0846
MICHAEL GENDREAU 651-230-0954
LUCIA BORGEN & DANIELLE SAVAGE
651-387-6660 | 612-396-1773
TOM BECKER 651-402-1398
LINDA & RICK GUY 651-247-7895
DON JOYCE 651-442-4085
LORRIE KAY PILGRIM 651-247-7686
JOHN MONETTE 612-720-0545
LUKE MICHAUD 651-247-7100
KATHY & LISA MADORE 651-592-4444 | 651-216-1335
BRYAN PELTIER 651-353-0388
JENNIFER TILLGES 651-442-5662
DENISE LARSON 651-271-8560
BACCHUS REAL ESTATE PROFESSIONALS 651-214-2964
THE BACCHUS-ECKLIN GROUP 651-592-8932
JOHN LUDWIGSON 651-285-4939
JIM KRAMER 651-247-7484
LAURA WHITNEY 612-387-3052
JAN NIEMIEC 612-248-4100
AMY DOWNEY 651-324-2543
THE FLYNN TEAM NANETTE & LIZ
612-750-1215 | 651-587-7562
DOUG DONOVAN 651-261-5544
TRAVIS PELTIER 612-708-2296
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ISPiRI.com
MN LIC. BC627402
Inspi B egs o Design S howroom s
LET’S CREATE YOUR DREAMS TODAY
SCHEDULE YOUR VIRTUAL or IN-PERSON DESIGN CONSULTATION
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DESIGN SHOWROOMS EDINA 952 999-7720 WOODBURY 651 578-0122
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CONTENTS PAGE
30 NOV/DEC ’20 It’s our holiday issue! This month, we highlight fabulous food, unique ways to wrap gifts, a festive DIY from Create Space and a fabulous culinary glossary.
in every issue 4 EDITOR’S LETTER 7 NOTEWORTHY 27 ON THE TOWN 30 TASTEMAKERS 32 LAST GLANCE
departments 1 0 DOING GOOD
Food for the Soul
The White Bear Area Food Shelf provides for families in need.
1 2 BE WELL
A Holistic Approach
Naturally Well White Bear Wellness Collective helps you take charge of your health.
1 4 TASTE
Watch Your Language
Boost your culinary comprehension with this go-to glossary.
features 18
Think outside the bow with these green alternatives to standard wrapping paper.
TATE CARLSON
That’s a Wrap
2 | NOVEMBER/DECEMBER 2020
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from the ED ITOR
our Mission 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
651-407-7500 isd624.org /isd624
T
he air has cooled, the leaves have fallen, and the holiday displays are up—yep, it’s the holiday season! And this year feels a little different—okay, a lot different. But this issue has lots of ideas to help you try and make this season of giving and social distancing/gathering as familiar as possible. Starting with Thanksgiving—because it’s all about the food, right?—if you’re not quite sure of the difference, culinarily speaking, between dressing and stuffing, or a splendid au gratin from a gratin dauphinoise (I didn’t!), or if you have no idea what a gremolata or a galette are, then you should head to page 14 for a go-to glossary that will undoubtedly boost your knowledge of all things cooking. We also offer a story on page 18, which will help Follow us ! you put a unique wrapping spin on all those gifts See what we’re doing behind the under the tree—dish towels, clay flowerpots, old scenes and around town! maps, pasta pots and more become the perfect whitebearlakemag.com vessels for those hand-picked items for your loved White Bear Lake Magazine ones. You’ll dramatically cut down your wrapping @whitebearlakemag paper usage—and will help the planet!—with these @whitebearlakemag environmentally friendly alternatives. And, of course, there’s New Year’s Eve. My husband, David, and I fondue each and every December 31, and it’s become one of our favorite activities. I chatted with Rachael Perron, the culinary and brand guru from Kowalski’s Market, as well as Heidi Rathbun, FoodE expert from Lunds & Bylerys in White Bear Lake, for their most favorite cheese and chocolate fondue recipes. Yum! So, whether you celebrate Thanksgiving in November, Christmas, Chanukah, Kwanzaa, or any other holiday in December, as well as New Year’s Eve, we wish you all the best!
Nancy Eike, guest editor whitebearlakemag@tigeroak.com
ON THE COVER That’s a Wrap page 18 TATE CARLSON
to come
PHOTO BY TATE CARLSON
White Bear Lake Area Schools
4 | NOVEMBER/DECEMBER 2020
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[ VOL. 9
NO. 6 ]
whitebearlakemag.com
publisher
SUSAN ISAY
editor NANCY EIKE managing editor ANGELA JOHNSON editorial assistant HAILEY ALMSTED digital editor ANTHONY BETTIN staff writers AVA DIAZ MADELINE KOPIECKI contributing writer RENÉE STEWART-HESTER editorial interns VIVIAN SHINALL KATELYN STORCH NINA RAEMONT editorial advisory board KEN GALLOWAY, Galloway Culinary ASHLEY FILIPP HARNESS, White Bear Area YMCA LAUREN ROBBINS, Wild Tree Psychotherapy MARISA VETTE, White Bear Lake Area Schools
senior managing art director art director lead staff photographer
production coordinator
SARAH DOVOLOS EMILY HANDY TATE CARLSON ALEX KOTLAREK
production director project coordinators
BRITTANI DYE ANGELA BEISSEL DEIDRA ANDERSON
senior account executives BROOKE BEISE KATIE FREEMARK CYNTHIA HAMRE SARA JOHNSON
credit manager
president and ceo chief operating officer
APRIL MCCAULEY
R. CRAIG BEDNAR SUSAN ISAY
White Bear Lake Magazine ONE TIGER OAK PLAZA 900 SOUTH THIRD STREET MINNEAPOLIS, MN 55415 612.548.3180
SUBSCRIPTIONS: White Bear Lake Magazine is published 6 times a year. Rates $12 for 6 issues. Back issues $5.95. ©Tiger Oak Media Inc. 2020. All rights reserved.
LET’S TALK TURKEY! When it comes to your Turkey Day feast, we’ve got you covered. For tips, tricks and recipes, visit: LundsandByerlys.com/Thanksgiving 4630 CENTERVILLE ROAD, WHITE BEAR LAKE, MN 55110 L U N D S A N D B Y E R LY S . C O M | 6 5 1 . 6 5 3 . 0 0 0 0
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20
18
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 To take advantage of a complimentary first visit, call 651-762-8040 and tell the receptionist that you’d like to come in for the -Laser Consultation.
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 ONE R TE AF EN BE SE T! EN TREATM
Clinic hours are Monday-Friday 8am-6pm, and Saturdays 8-11am.
651-762-8040 | CARLSONCHIRO.NET 4717 CLARK AVE, WHITE BEAR LAKE
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NOTEWORTHY W H AT ’ S G O I N G O N A R O U N D T H E L A K E
0
Sweets for the Sweet
Gluten-free, egg-free and dairy-free holiday treats from Vegan East.
T
he holidays are often filled with family, food and fun. But for those who have specific dietary restrictions, many of the delicious treats that are enjoyed during those gatherings are off limits. Lucky for us, Sheila Nelson, owner of Vegan East in White Bear Lake (she also has a shop in Northeast Minneapolis and another in Uptown Minneapolis), has perfected the art of baking to meet those standards and offers a veritable cornucopia of drool-worthy and delectable sweet treats everyone can savor. “Our products help make the holidays special to those who can’t enjoy traditional baked goods
for either ethical or dietary reasons,” says Nelson. “Those who are vegan, or have gluten, egg or dairy allergies, can rest easy knowing our products can be enjoyed alongside traditional ones.” —Nancy Eike Here are a few to choose from:
• Cinnamon rolls: a soft fluffy roll with sweet cinnamon swirls baked inside. • Pumpkin pie cheesecake: a mix of two traditional favorites—pumpkin pie and cheesecake. • Fall spice cupcake: like your favorite November latte flavor—but in cupcake form.
VEGAN EAST 2179 Fourth St. White Bear Lake veganeast.com Vegan East
TATE CARLSON
WHITEBEARLAKEMAG.COM | 7
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N OT E WO RT H Y
PLANTS
Bring Nature Indoors Caring for houseplants is easier than you think.
Houseplants can have benefits beyond their beauty. Plants increase oxygen in the air, work as natural air purifiers and can also raise indoor humidity levels to help decrease incidences of dry skin. Plants can also be mood boosting! So, to keep your plants perky, here is some easy to follow plant-care advice. Watering:
Many people over water. Experts recommend letting plants dry out between watering. The best way to check that information is to stick your finger into the soil and see what’s happening beneath the surface. Is the soil cool and moist or does the soil feel dry? Generally, when you feel the soil is dry you want to give your plants a good soaking. Lighting:
Keep plants in a bright area but out of direct sunlight. Most of the houseplants you see around here don’t need a hot sun. They don’t tolerate south facing windows as well as they do when they’re backed out of it. Plants are like people. If you move into a house with too much room, you might become stressed rather than if you move into a place with the right amount of room. Most plants like to be comfortable in their pot. Let them get tight before moving. A Good Golden Rule:
If you have a yellow leaf, there’s typically a watering issue. If you have brown leaves, that’s tends to tell you there’s a light or heat issue. –Madeline Kopiecki
PHOTO BY TATE CARLSON
Repotting:
8 | NOVEMBER/DECEMBER 2020
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Make your best move
happierclosingsbysaramoran.com Sara.Moran@LakesMN.com St. aul% ina% Minneapolis 612.720.7560
SIP
Morning Buzz
PHOTO COURTESY OF THE WILD BEAN
The Wild Bean is a cozy spot to catch up and enjoy classic morning flavors. Open a coffee shop in the middle of a pandemic? Kristy and Jeff Norton were undaunted by the task. “We might be crazy to have purchased a coffee shop during a pandemic, but we have always wanted to open something like this,� says co-owner Kristy Norton. “The opportunity came—and we jumped on it!� Kristy and Jeff had frequented the store’s location when it was the Ox and Crow Coffeehouse, and still share a close relationship with the label, now offering Ox and Crow Coffee Roasters coffee at The Wild Bean. You can enjoy their decadent roasts along with a wide selection of baked goods, including the fan-favorite cinnamon twists, scones, muffins, cookies and signature “scrappin bars.� Come on weekends for fresh doughnut offerings from the Donut Hut in Little Canada. “Jeff and I lived in Roseville when we first were married and would walk up to the
Donut Hut for doughnuts many weekend mornings,� says Kristy. “It just felt right to bring a piece of our beginnings to our new shop.� While their classic flavors and rich coffee are a clear draw for customers, the secret to their business is a community feel where everyone knows your name. “Being able to meet people in the community and learn their story is exactly what we had hoped for,� says Kristy. “We have regulars that walk in and every employee knows their order and starts making it before they step foot inside—these people make our shop and keep us motivated to open our doors every day.� —Vivian Shinall THE WILD BEAN
88 Mahtomedi Ave. Mahtomedi thewildbeanco.com 651.407.0942 The Wild Bean Mahtomedi
advertise with
WHITE BEAR LAKE MAGAZINE
@
Contact Katie Freemark
612.270.9339 katie.freemark@tigeroak.com
WHITEBEARLAKEMAG.COM | 9
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D E PA R T M E N T S
|
DOING GOOD
Food for the Soul PROVIDING FOOD AND SUPPORT SINCE 1977,
BY AVA DIAZ
the White Bear Area Food Shelf (WBAFS) strives to put an end to food insecurity. As a critical resource, the food shelf has eliminated barriers that have traditionally limited families from living a healthy lifestyle. Through a variety of food programs, they are able to provide a multitude of essential food items such as fresh produce, meat, milk, eggs, deli and bakery items, and dry goods. Additional programs, including KID packs, mobile markets, school food pantries and others, help to expand their reach. “A lot of people are living paycheck to paycheck and when something happens, we are a place that they can go to for care,” says Perry Petersen, executive director of the WBAFS. The food shelf continues its mission through the community’s willingness to share their resources. Sourcing their products from local food banks like Second
Harvest and The Food Group, the WBAFS also receives donations from five local grocers, organizations and community members. Given the effects of COVID-19, Peterson says the biggest challenge has been navigating through the unknown. With a desire to keep everything as safe as possible while still providing for those who need it most, the organization has since converted their walk-in food shelf to a drive thru. Monday and Tuesday (from 4:30 to 7 p.m.) and Wednesday and Friday (from 10 a.m. to 12:30 p.m.; check website for new hours beginning in November), folks pull up to the WBAFS location and receive prepackaged to-go bags stocked with dairy, meat, and frozen and dry good items; a community resource team is also available for those who can’t get to the location. “There is plenty of food in the world,” says Petersen. “But in many ways, it is just a matter of the redistribution of it.”
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The White Bear Area Food Shelf provides for families in need.
10 | NOVEMBER/DECEMBER 2020
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BY THE NUMBERS • From the start of quarantine, WBAFS went from helping an average of 30 families a day to a range from 55 to 120. • During the last six weeks of the last school year, the food shelf went from providing an average of 300 KID packs a week to 750. • WBAFS provided over 155 families with fresh produce during their summer farmers’ markets.
w her e qua lit y
finds a home
GET INVOLVED COVID-19 has decreased the need for volunteers because of a lack in space to adequately and safely sort products. Given this, Peterson advises community members to donate funds instead. Through their partnerships with various nonprofits and local businesses, the food shelf is able to multiply and increase the value of an average donation from a community member. “For every dollar you would spend at a grocery store, we would be able to buy eight dollars’ worth of food through our connections,” he says. To donate, visit online at whitebearfoodshelf.org or submit payments by mail.
18 651-429-8032 • PrattHomes.com
Open for Business. Dreaming of Beaches. During challenging times, we’ve remained open to meet your eye care needs. But we’ve also dreamed about walking the hottest beaches, wearing the coolest shades. Whatever your needs, our experienced doctors and stylish eyewear can make it all a reality. Call today to schedule your appointment for a comprehensive eye examination and eyewear styling by appointment only. WHITE BEAR AREA FOOD SHELF 1884 Whitaker St. White Bear Lake 651.407.5310 whitebearfoodshelf.org White Bear Area Food Shelf @WBLfoodshelf
651-429-3379 • whitebeareye.net
4750 Washington Square • White Bear Lake, MN 55110 WHITEBEARLAKEMAG.COM | 11
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D E PA R T M E N T S
|
BE WELL
A Holistic Approach WITH EACH NEW ADVANCEMENT IN MEDICINE,
BY VIVIAN SHINALL
it can often seem overwhelming to address all of your healthcare needs. Further, many traditional doctor’s visits may not cover your holistic health. Naturally Well White Bear Wellness Collective was formed to address this disparity, catering especially to growing families. “Naturally Well White Bear Wellness Collective is a collaboration among health and wellness providers serving families in the Northeast metro from a holistic health perspective,” says Lauren Robbins, MS, LPCC, LADC, PMH-C, clinical director of Wild Tree Psychotherapy, one of the member businesses within Naturally Well, and founding member of the group. “Think of Naturally Well as your self-care central.” Formed in June of 2019, Naturally Well offers many
different services, including mental health therapy, chiropractic care, functional nutrition, health coaching and midwifery care, and as of this fall, occupational and craniosacral therapies. These services will be expanded as community recovery from COVID-19 allows for more physical contact (think yoga, acupuncture, massage and lactation support services). Naturally Well wants you to know that self-care isn’t selfish. “People often think of self-care as self-indulgent. They imagine many hours and hundreds of dollars spent at the spa. Self-care doesn’t have to cost a lot of time or money,” Robbins says. “Your health matters, your relationships matter, your habits matter—and have a direct impact on your experience of joy and fulfillment in life. You matter.”
PHOTO BY ANNIE WIEGERS PHOTOGRAPHY
Naturally Well White Bear Wellness Collective helps you take charge of your health.
12 | NOVEMBER/DECEMBER 2020
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The Joy Erickson Real Estate Team At left, practice owners within the collective: Lauren Robbins, Amber Moravec, Amber Hanson, Patty Nelson. Not pictured: Kate Hogan, Twin Cities Midwifery
it’s a to serve you!
SELF-CARE TIPS Take time to notice what feels good. Pay attention to your five senses; the information you receive will help to inform the deliberate choices you can make to bring contentment and calm to your daily experience. Invest in yourself. Find a way to budget time and money for activities, services and care that “fills your cup.” Plan meaningful experiences. Block out time in your calendar for experiences you enjoy. Maybe it’s a person, maybe it’s reading a good book, or just a cup of coffee in silence; no matter what it is, hold yourself accountable to make time for it.
JoyErickson.com 612.802.7150 JoyTeam@EdinaRealty.com
Inspiring today's students to be tomorrow's moral leaders!
Set boundaries. Say no to invitations or requests when you don’t want to go/don’t want to do it; don’t commit simply because you feel obligated.
NATURALLY WELL WHITE BEAR WELLNESS COLLECTIVE 2025 Fourth St. Suite 100 White Bear Lake naturallywellwbl.com Naturally Well WBL @wblnaturallywell
Learn more about Frassati Catholic Academy at
www.frassati-wbl.org
651-429-7771 opt. 2, 4690 Bald Eagle Avenue, White Bear Lake
WHITEBEARLAKEMAG.COM | 13
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D E PA R T M E N T S
|
TA S T E
Watch Your Language Boost your culinary comprehension with this go-to glossary.
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Crimped Crust
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THERE ARE A FEW
Thanksgiving meal camps, including the Tried and Trues and the Let’s Do Something News. (There’s no shame in sampling from both plates.) For those interested in traveling the culinary road not taken, we’ve collected some cooking vocabulary that can help clear the path to Destination Yum. Au gratin vs gratin dauphinoise: au
gratin includes slices of precooked potatoes cooked in cream and topped with cheese; Dauphinoise includes slices of uncooked potatoes cooked in cream. (Don’t go the boxed route for au gratin potatoes; fresh is best, especially for the holidays.)
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Braising: uses wet and dry heat with food sautéed or seared and finished in a covered pot in low temperature with a liquid. Brine: a salt solution, typically featuring
fresh herbs and fruit, used to marinate turkey, for example, to provide for moist, flavor-infused meat. (Trust us; it’s worth doing to give your turkey an extra trot to the table.)
Compote vs chutney vs coulis: compote features fresh or dried fruit slowly cooked in a sugar syrup; chutney is a combination of fruit, vinegar, sugar and spices; and coulis is simply a fruit (or veggie) puree. Crimping: the technique of pleating or adding a ruffled edge to pie dough, along the upper edge of the pie plate. (It’s all in the presentation, so mastering this is half the battle of making homemade crust.) Crumble vs buckle vs betty: crumbles are typically stewed fruit and a topping mixture of butter, flour and sugar; buckle is fruit and cake baked with a streusel topping; and betty
The Holidays are right around the corner. Call now to guarantee the install of YOUR early present.
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TA S T E
|
CONTINUED
Hasselback Potatoes
Duchess baked potatoes: fancy-pants
mashed potatoes, which are prepared, piped into decorative, individual swirls and browned. (Impress the mother-inlaw with these numbers!)
Galette: a flat, round pastry or bread that
holds a sweet or savory filling.
Giblets: liver, heart, gizzard (part of the
stomach) and neck of fowl (used to flavor gravy, stuffing and soup).
Gremolata: made with chopped parsley,
garlic and lemon zest (accompanies a protein).
Hasselback potatoes: arrived thanks to the Hasselbacken Hotel’s restaurant in Sweden. Spuds are sliced (not all the way
through the potato) into thin slices (presentation grade: A+). Kabocha squash: winter squash, also
known as a Japanese pumpkin.
Minced meat: a finely chopped mixture of boiled meat, suet and apples with spices and raisins. (Calm yourselves; not all versions include meat.)
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includes fruit layered between or on top of bread crumbs or cubes.
16 | NOVEMBER/DECEMBER 2020
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PIES FOR THE HOLIDAYS
Call Ahead to Reserve Your Pies!
OPEN DAILY
butter!) and flour to start sauces or gravy.
(ask your Southern friends about it) and can be ground into flour and used as substitute for wheat flour. Spatchcocked vs butterfly: Same thing! You just sound more “chefy” if you refer to splitting a chicken by removing the backbone to flatten it for better cooking as spatchcocking. Spoon bread (typically a soft cornbread served with—a spoon!) vs bread pudding (slices of bread baked with dried
Pine Tree Apple Orchard
651.429.7202 | www.pinetreeappleorchard.com North of White Bear Lake off East Hwy. 96
Simply. Save. More.
Roux: typically equal parts fat (we like
Sorghum: used by cooks as a sweetener
Apple, Pumpkin, Mincemeat, StrawberryRhubarb, Dutch Apple, Apple-Pecan Pies ... from Pine Tree’s own recipes. Great selection of apple gifts, too!
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fruit, sugar, spices and eggs).
Stock (made from bones) vs broth
(made from meat or veggies). So if you want to feed your skin, nails and hair, stick to stock—it’s full of collagen.
Stuffing vs dressing: Here’s where the
dinner table arguments begin. The ingredients for stuffing and dressing are basically the same. What’s different is how they’re cooked. Stuffing goes IN the bird; dressing hangs out in a casserole dish in the oven or a pot on the stove.
Tian: finely chopped vegetables that are
cooked in olive oil then baked au gratin (see above for definition).
Yam vs sweet potato: We’re betting 90 percent of us have been calling these Thanksgiving staples the wrong name. Often, an item labeled “yam” is actually a soft sweet potato (copper skin and orange flesh); items labeled “sweet potato” are firm sweet potatoes with golden skin and light flesh. Will the real yams please stand up? Real yams have black/brown skin and white, purple or reddish flesh. When in doubt, does it really matter?
HILL-MURRAY PIONEERS We can’t wait to meet you! Call today to schedule a tour! 651-748-2420 WHITEBEARLAKEMAG.COM | 17
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Written by Renée Stewart-Hester Photos by Tate Carlson
That’s a Wrap
Think outside the bow with these green alternatives to typical wrapping paper.
Keeping a lid on refuse over the holidays takes extra and creative efforts with the increased volume of mailing boxes, packaging and giftwrap. It’s easier than you think to come up with green alternatives to traditional gift wrap and boxes.
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Reusing gift or mailing boxes is a no-brainer, but have you thought of giving a second life to food containers? Tip: Cereal boxes, especially ones adorned with holiday themes, are ideal packages for kids’ gifts. Don’t toss out outgrown or no-longer-used holiday jammies or outfits. Trim them down to reuse as wrapping for smaller items. For gardening-themed gifts, tuck items inside a clay flowerpot. Top it with the drain base and festoon it with a holiday ribbon around the pot to secure the lid. When giving cozy mittens/gloves/hats, wrap them up in a coordinating scarf. Dish towels are cuter and cleverer than ever. Use them to wrap up cooking and baking tools for your favorite home cook. Speaking of cooking, how about filling a large pasta or stock pot with pasta and ingredients for your favorite homemade pasta sauce? Tie repurposed cloth in a bow to keep it all together. Tip: Consider Marcella Hazen’s recipe. The butter will have to come later, but you can add in a bottle of red blend wine. A generous splash or two gives the sauce a deeper flavor, and the remaining wine is ready to serve at dinner.
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The furoshiki method of wrapping items (gifts to groceries) is steeped in Japanese tradition. Use bandanas, bedsheets, cloth napkins, fabric scraps, tablecloths, tea towels and more to wrap gifts in a more economical and earth-friendly way.
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Get the artists in your family to decorate paper grocery bags and use them as wrapping paper. Tip: Decorate with holiday-themed riddles, poems, song lyrics or trivia.
If your fisherman’s tackle box or creel is getting a little too, well, fishy, buy a new one, and fill it with bobbers, fishing line, lures, a stringer and more. Tip: Don’t forget a little container of Bactine and bandages; it can get rough out there on the water or in the boat.
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DESIGNED FOR SUSTAINABLE LIVING
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Love White Bear Lake Magazine? Get Connected & Find Upcoming local events Web exclusive articles Editors’ and writers’ blogs
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Remember maps?—You know, the kind that were improperly refolded and tucked (jammed) into cars’ glove or side door compartments. If your maps have been replaced by phone apps, give them new life as wrapping paper, especially for travelers, who, no doubt, are chomping at the bit to get driving, flying or however they get going! Tip: Travel cubes aren’t just a trend; they’re a necessity for anyone on the go. Fill them with travel-size goodies and use the map to wrap.
Who doesn’t love gift wrap with a purpose? Gather or print out coloring contest forms from local newspapers, businesses or towns. Wrap up a kid’s (or kid at heart) gift, and the wrap can be used later as an art project.
On a similar note, grab the sport’s section of your favorite newspaper (or magazine!) to use for any athlete’s perfect present. Tip: Fold the paper into an envelope for a gift card to a local sporting goods store.
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This year, as much as we’ve all had to adjust to being apart in different ways, the support of our customers has made us feel more connected than ever to the neighborhoods we serve. We were with you yesterday, are here for you today and will be there for you tomorrow. Thank you for enabling us to continue to bring you the joy of good food. And from our family to yours,
Happy Holidays.
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A local practice with national respect. Mandy, Hollis, Jess, Debbie and Rachelle for your commitment to excellence and dedication to our patients.
Our biggest responsibility is protecting the community. Call for an appointment.
Scholar Club Member of the Dawson Academy & Faculty Member of the Spear Institute for Dentistry Oak Ridge Business Centre 4801 Hwy 61 Suite 301 White Bear Lake, Minnesota 55110 Call for your Complimentary Consultation 651.762.8474 www.lakeareadentalpa.com Recognized in America’s Top Dentist by Consumers Research Council of America 2003-2020 Minnesota Monthly Top Doctor America’s Best Dentists
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10/6/2020 11:04:38 AM
ON THE TOWN W H AT ’ S G O I N G O N A R O U N D T H E L A K E
Spotlight on Creativity
Create Space makes national TV with an appearance on Good Morning America.
I
t’s no secret that the COVID-19 pandemic hit small businesses hard. That’s why the team at Create Space, located in downtown White Bear Lake, threw a ‘Hail Mary’ and reached out to the GMA team. “They got back to me right away,” says owner Katie Cooley. “They were sure that DIY kits would be very popular.” While Create Space has traditionally offered private parties in their own studio and events with local organizations, all of this business disappeared during COVID19, so they started selling to-go kits. Landing a spot on Good Morning America gave Create Space the boost it needed to stay afloat. “We sold over 3,000 kits that we shipped within 72 hours of the sale,” says Cooley. “We also sold 1,500 kits on back-order that we shipped within 28 days.” In September, Create Space started once again to host small private events at the studio, but are continuing to sell to-go kits nationwide—with local delivery and curbside pickup options available for those in town. “Make your own wood signs, string art, wreaths and ceramic Christmas trees,” says Cooley, of the holiday offerings, which can be customized by color, stain, etc. The to-go kits include all materials, instructions and access to online video tutorials. —Vivian Shinall
CREATE SPACE 2168 Third St.; White Bear Lake yourcreatespace.com; 651.321.3491 @createspacetogo @createspacetogo Create Space NANCY VARBERG PHOTOGRAPHY; COURTESY OF CREATE SPACE
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Compiled by Nina Raemont, Vivian Shinall and Katelyn Storch
O N T H E TOW N
Trepidation by Maiya Lea Hartman, featured in Disquietude
nesses in this annual and ever-important event; they need our support now more than ever. All ages. Free. 9 a.m.–9 p.m.; check with your favorite shop for specific hours of operation.
DECEMBER: IN-PERSON
5, 12 Winter Fest
The event may look a bit different this year, but head to downtown White Bear Lake for some holiday shopping and merriment. We have to socially distance and wear a mask, but we can still have a little holiday cheer. Due to COVID-19, please check the Downtown White Bear Lake website for any updates/changes; hours of operation may vary by shop; Downtown White Bear Lake; downtownwhitebearlake.com
NOVEMBER: ONLINE
Through November 20 Disquietude
More than 1,000 people viewed this art exhibition in its first week online, and with new artist features and videos being released through November 20, White Bear Center for the Arts predicts thousands more will tune in. Curated by Leslie Barrow, this show is a collaboration between Barrow and six artists from the artist collective and program Studio 400. “Each artist,” said Barrow in the exhibition’s introduction, “approaches questions around fear, the unknown, growth and resilience in different ways that reflect both internal and external tensions with these concepts—concepts that feel increasingly poignant and unstable with each
passing month of 2020.” All ages. Free. whitebeararts.org/disquietude/
NOVEMBER: IN-PERSON
12 Holiday Open House
The annual Holiday Open House and the unofficial start to the gift-buying season. You can enjoy specials and promotions as you peruse all the charming shops. All ages. 5–10 p.m.; due to COVID-19, please check the Downtown White Bear Lake website for any updates/changes; hours of operation and specials may vary by shop; Downtown White Bear Lake; downtownwhitebearlake.com
28 Small Business Saturday
Show your love to all our local busi-
Taking inspirational roots from five Nordic countries, the Nordic Julemarket provides a European Christmas experience this holiday season. Listen to traditional folk music as you shop for unique gifts for loved ones indulge in a Scandinavian style market. All ages. Free. Time TBD. Utepils Brewing Company, 225 Thomas Ave., Mpls.; nordicjulemarket.com
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 whitebearlakemag.com for updates.
PHOTO COURTESY OF WHITE BEAR CENTER FOR THE ARTS
20-22 Nordic Julemarket
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TA S T E M A K E R S
Liquid Gold
MELT THAT CHEESE, CUBE SOME BREAD, IT’S TIME FOR FONDUE. BY NANCY EIKE PHOTO BY TATE CARLSON
Spending an evening gathered around a bubbling fondue pot of melted cheese with some delicious dippers in which to sop up that glorious cheesy goodness, well, the late-fall months don’t get much better than that. Add a deliciously decadent chocolate fondue with an assortment of fruit, pound cake and scintillating sweets for dessert, and you’ve got yourself, in the words of Heidi Rathbun, FoodE Expert with Lunds & Byerlys in White Bear Lake, a “FUN-Do.” And a super easy one at that. Lucky for us, Rachael Perron, culinary and branding director for Kowalski’s Markets, and the aforementioned Rathbun, share a few of their favorite cheese and chocolate fondue recipes, along with practical tips to help your next fondue night come off without a hitch. So, melt that cheese, cube some bread, cut some fruit and get that chocolate a-melting, because it’s time for fondue.
CLASSIC FONDUE Serves 6 Rachael Perron, culinary and branding director at Kowalski’s Markets
• 1 clove garlic, crushed • 1 cup dry white wine • 1 Tbsp. cornstarch • 2 Tbsp. cold water • ⅓ lb. grated Emmental cheese • ⅓ lb. grated Gruyère cheese • ⅓ lb. soft cheese, such as Kowalski’s brie, rind removed
Smoked Gouda Fondue
• ½ tsp. Kirsch, to taste • 1 pinch freshly grated nutmeg
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Chocolate Fondue
Classic Fondue
cut sides of garlic; discard garlic. Add wine
Place the cream in a medium saucepan;
and juice to the pan; bring to a simmer over
bring to a simmer over medium heat.
medium heat. Reduce heat to medium-low.
Reduce heat to low; add chocolate and
French or pumpernickel bread, cornich-
In medium mixing bowl, toss cheeses with
whisk until smooth—do not rush this part.
ons (French gherkins), boiled new pota-
flour. Add cheese mixture to the saucepan
Remove from heat; whisk in butter until
toes, and raw or blanched vegetables
in handfuls, stirring constantly after each
smooth. Whisk in liqueur until incorporated
such as carrots, asparagus, broccoli
addition until cheese is melted and smooth.
and smooth. Transfer to a fondue pot; serve
or cauliflower
Transfer to a small slow cooker or fondue
with desired dippers.
pot for serving; serve immediately.
Cook time: 15-20 minutes
with crushed garlic; discard garlic. Add wine;
CHOCOLATE FONDUE
HELPFUL HINTS
bring to a simmer over medium-high heat.
Serves 4-6
Submitted by Heidi Rathbun
Dissolve cornstarch in water; whisk into
Heidi Rathbun, FoodE Expert at Lunds
• Slow and steady wins the race. Never
wine. Bring to a boil; cook for 2 min. Reduce
& Byerlys White Bear Lake
• freshly ground Kowalski’s black peppercorns, to taste • dippers, your choice: lightly toasted
Rub the inside of a fondue pot or saucepan
rush fondue with higher than recipespecified temperatures. This recipe is
heat to low; whisk in cheeses a bit at a time. Stir in Kirsch; season with nutmeg and pep-
• ¾ cup heavy cream
a bit more forgiving and can be made
per. Serve hot with your choice of dippers.
• 4 oz. 70 percent bittersweet chocolate
directly in a saucepan. A Bain Marie
SMOKED GOUDA FONDUE Serves 6
• 1 clove garlic, halved
(if using a chocolate bar, break into
(double boiler) can also be used. Some
smaller pieces)
fondue pots have a cook setting, be sure
• 8 oz. 60 percent semisweet chocolate (if using a chocolate bar, break into smaller pieces)
• ¾ cup dry white wine
• 1 Tbsp. unsalted butter
• 1 ½ tsp. fresh lemon juice
• 4 Tbsp. flavored liqueur, your choice:
• 8 oz. finely shredded Swiss Gruyère cheese • 4 oz. finely shredded smoked Gouda cheese • 1 Tbsp. flour
Rub the inside of a medium saucepan with
orange, coffee, chocolate, hazelnut, almond, raspberry, vanilla, etc. • dippers, your choice: berries (strawber-
to follow manufacturer’s instructions. • Use quality ingredients. Good ingredients = great taste. • Know your crowd. Is the occasion casual or formal? Does anyone have a food allergy (nuts, gluten, dairy, etc.)? Should alcohol be left out of the recipe? • Make sure your fondue is “Fun-Do!” Read
ries, blueberries, raspberries, blackber-
through your recipe and prepare all
ries), bananas, pretzels, brownie bites,
ingredients first. Have your dippers ready
pound cake, caramels, cookies (short-
before beginning fondue. In other words,
bread, Madeleine, meringue), etc.
prep for success.
Kowalski’s Market 4391 S. Lake Ave.; White Bear Lake; 651.429.5913; kowalskis.com Lunds & Byerlys 4630 Centerville Road; White Bear Lake; 651.653.0000; lundsandbyerlys.com
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LAST GLANCE
FIRST PLACE
Snow Buddy
Pets
Distinguished dog surveys icy terrain in winter photo.
BY VIVIAN SHINALL PHOTO BY STEPHANIE HERINGTON
LEWIS CLARK HERINGTON VI (fondly known as Louie by his family) loves the snow. However, it catches easily in his fluffy fur, so his family was very excited when plowing began in White Bear Lake last winter. “It’s easier for him, and us, to walk on—and to be honest, there are no dog laws that we know of on the lake so he could be off leash and run around a bit,” says Stephanie Herington, owner and photographer of the adventurous and photogenic sheepadoodle. This photo, titled “Ice Road Fluffer,” won first prize in the Pets category of our Lens on the Lake contest.
Herington snapped the shot on her iPhone, after asking her fluffy pup to sit and stay. “As you can see … he is a good boy and listens well,” Herington says. “In the winter, we let his hair grow longer so he always looks adorable and fits the wintery scene well.” As a photography aficionado, Herington has had numerous photography jobs over the years. Recently, she launched a website to showcase her photography from all over North America. See more of her photography online at voyagenorth.square.site.
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–ADVERTISEMENT–
WHITE BEAR DAD ENDORSED BY CLIMATE ORGANIZATION C A N D I DAT E F O R M N S E N AT E D I S T R I C T 38: JUSTIN STOFFER AHN he White Bear Area is known for its natural beauty—sparkling lakes, miles of trails and a world class nature center. But the area has also known its share of conservation struggles. Unsafe work conditions with toxic lead and emissions of carcinogenic TCE at the Water Gremlin plant, and receding lake levels have made environment top of mind for the area. But our community has come together to show that our environment is important and we’re willing to work for it. Community members rallied together to lead the charge at the state legislature
T
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to be the first state in the nation to ban toxic TCE. And now we’re looking to elect a candidate for MN Senate who will prioritize environmental issues. Justin Stofferahn is a public policy expert who focuses on the environment. He lives in White Bear Township with his wife, Marissa, and their two young children. One of Stofferahn’s guiding beliefs is that “state government can help create economic opportunity for every family.” This passion is what fuels his work at the BlueGreen Alliance, a non-profit whose goal is to develop federal policies that create sustainable infrastructure and good American jobs.
His background will make him an effective advocate in the Senate, and Climate Vote Minnesota wants to help him get there. Climate Vote Minnesota is a nonpartisan organization that works to elect candidates who champion climate policies. As election day nears, we all grow weary of partisan politics, negative ads, and division. But there is excitement around a candidate who will start fresh, create jobs for the 21st century economy, build healthy communities, and protect our environment.
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