Maple Grove Magazine November 2021

BAKING IT REAL Business provides an easier at-home baking experience

STUDIOM-INT.COM Plymouth

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LOVE Happy Holidays from

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NOVEMBER/DECEMBER 2021 “The joy of brightening other lives, bearing each other’s burdens, easing others’ loads and supplanting empty hearts and lives with generous gifts becomes for us the magic of the holidays.” —W.C. Jones, a former U.S. Representative

DEPARTMENTS 10 — On the Forefront New orthobiologics program finds its footing.

12 — Finding Home Senior Communities Guide fills information space.

14 — Baking it Real Business provides an easier at-home baking experience.

FEATURES 18 — Baking a Difference Local nonprofit spreads love, joy and frosting.

22 — How Sweet It Is “Beekeeping is really a labor of love.”

TASTEMAKERS 30 — Let’s Talk Turkey

“B e e ke ep i n g rea l l y i s a labor of love. I am t he main b e e ke e p er i n o u r h o me and have le ar ne d so mu c h a b ou t b ees ’ temp era me nt s and be h av ior s t hrou gh b e e ke e p i n g . H o n ey b ee s re ally are ve r y docile c re atu res t h at o n l y b ecome aggre ssive whe n t hey fe e l th re ate n ed . I’ ve h a d m any be e s land on me, but as l on g a s yo u move c a l mly and slowly, an d make su re n eve r to s q u i s h t h em, they will ge ne rally just explore you th e n f l y away.” —TANYA D ENNY, PAGE 22

IN EVERY ISSUE 4 — Editor’s Letter 6 — Noteworthy 28 — On the Town 32 — Last Glance

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Photo: Chris Emeott

What do you really know about Thanksgiving’s ubiquitous dinner guest?

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FROM THE EDITOR Renée Stewart-Hester, maplegrovemag@tigeroak.com

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appreciate that as the season’s change so, too, do our appetites and cravings for what appears on our dinnerware or even in cookie jars! One of the themes of this issue is food—apropos as we move into the holidays and all they entail on the eating end of things.

Doesn’t food taste better when kindness is one of its ingredients? On page 18, read about For Goodness Cakes, which unites nationwide chapters of volunteer bakers, who bake birthday cakes for foster children and at-risk youth.

Don’t think of honey as a purely summertime ingredient when you can add sweetness and flavored nuances to your food and beverages all year. On page 22, you’ll find The Honey Hut. Owners Tanya and Ryan Denny harvest about 1,200 pounds of honey a year and turn it into a variety of sweet and tasty products.

Speaking of sweet, Sarah Lofgren’s story on page 14 features her business, Baking It Real, a cookie kit design company that helps busy folks who want to have freshbaked cookies in their cookie jars.

In our Tastemakers section on page 30, we highlight information about turkey production, buying and preparing your Thanksgiving bird and recipes for what some of us really love about serving turkey—leftovers!

I began this note talking about change, and that is where I’ll end it, too. I have been offered a wonderful opportunity within Tiger Oak Media to help with the creative vision of all of our community lifestyle magazines, and Ava Diaz will now serve as the editor of Maple Grove Magazine. Ava, who has been with the company as an intern and writer, is talented, enthusiastic and ready to begin her tenure within these pages. She is well-versed in our communities, having grown up on the west side of the Metro. After graduating from the University of St. Thomas, where she received her bachelor’s degree in communication and journalism with a minor in English, Ava attended New York University’s Summer Publishing Institute, where learned some of the ins and outs of magazine publishing.

Ava enjoys trying out new dining spots, traveling and coaching Edina High School’s junior varsity dance team. Join me in welcoming Ava to the community!

CherrywoodPointe.com Cherrywood Pointe of Plymouth

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On the Cover Baking It Real, photo by Chris Emeott

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November/December 2021

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Photo: Tate Carlson

18405 Old Rockford Road Plymouth, MN 55446

VOL. 17 NO. 6 maplegrovemag.com

publisher SUSAN ISAY

editor AVA DIAZ

managing creative director RENÉE STEWART-HESTER

managing editor HAILEY ALMSTED

copy editor KELLIE DOHERTY

staff writers DAN AMUNDSON, AVA DIAZ, MADELINE KOPIECKI

editorial interns JOHN DEIGNAN, HILARY KAUFMAN, KIRA SCHUKAR

editorial advisory board Kate Becker, Kate Becker Photography, owner Lise Spence-Parsons, Maple Grove Arts Center, president/executive director Heidi Nelson, City of Maple Grove, city administrator Birgit Gruess, writer and editor Grace Becker, Osseo Area Schools communications specialist

senior managing art director SARAH DOVOLOS

art director ALLISON NOLDEN

lead staff photographer CHRIS EMEOTT

print production director BRITTNI DYE

digital production director DEIDRA ANDERSON

project coordinators ADRIANNA BLACK BULL, LISA STONE

senior account executives BROOKE BEISE, KATIE FREEMARK, CYNTHIA HAMRE, SARA JOHNSON

circulation and marketing KATIE RINGHAND

credit manager APRIL MCCAULEY

chief operating officer SUSAN ISAY

chief financial officer BILL NELSON

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NOTEWORTHY local tips, tidbits & insights

READ

DANIELA’S STORY Resident celebrates Puerto Rican culture in her new children’s book.

PAMELA MERCA DO M I C HEL L I ’S DAUG HT ER ,

Daniela, 5, loves to read. “I always took my daughter to storytime at the … Maple Grove Public Library,” Michelli says. “She started talking really clearly at a very young age.” But as Michelli searched for new stories for Daniela, she realized how few children’s books are originally written in Spanish. Instead, “It’s like a known English title that then they translated, and I feel like it’s not necessarily the same thing,” Michelli says of many Spanish-language children’s titles.

Maple Grove’s Michelli, who was born and raised in Puerto Rico, isn’t the only person to note the disparity. According to a 2019 study at the University of Wisconsin-Madison, only 6.1 percent of children’s and young adult fiction published in the United States was written by Latino authors, and only 6.3 percent of the literature was written about Latino characters.

Michelli decided that she would write her own children’s book, one that stars Daniela and celebrates Puerto Rico. In early 2021, Michelli teamed up with Membri, an Argentinian artist, to publish Daniela y Mateo Viajan a Puerto Rico, written for 4- to 6-year-olds.

Based on Daniela’s close friendship with her dog Mateo, the book follows the pair as they explore Puerto Rico. “I wanted to give [Daniela] something that she could feel proud of that embraced our culture and our language,” Michelli says.

For her second book, Daniela y Mateo Viajan a Argentina, Michelli is working with the Minneapolis-based publisher Wise Ink and hopes to release the book by the end of 2021. Looking to the future, Michelli is planning a series of literary trips for Daniela and Mateo, with destinations like Mexico and the Dominican Republic.

For now, though, Michelli is focusing on sharing Daniela and Mateo’s story with the Puerto Rican community in the Twin Cities and reading it to Daniela’s preschool during story time. “[Daniela] really likes reading it,” Michelli says. “She likes telling other people she has a book, [that] she’s in a book, so that’s been really rewarding.”

Daniela y Mateo Viajan a Puerto Rico is available from Amazon and Barnes & Noble, as well as on danielaymateo.com.

—KIRA SCHUKAR

Daniela y Mateo viajan a Puerto Rico @danielaymateo

SI P

What grows together goes together Wine and the holidays go hand in hand.

When hosting, a great pairing can make a meal so much better. Wine makes the dish taste better, and great food makes wine taste amazing. This can be a daunting task if you think about it too hard; don’t be intimidated.

A good rule of thumb: What grows together goes together. Pick a wine that matches your cuisine. Pasta deserves an

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Italian red or white. Manchego cheese deserves a nice Rioja, and so on. Have red and white wine on hand, and keep everyone happy. (Have a backup bottle in case guests prefer one over the other.)

There are really fun grape varietals out there from around the globe that often get overlooked. Just a few minutes of research can land you an interesting verdejo instead

of sauvignon blanc or a nice dolcetto in lieu of that same old pinot noir. Last, but not least, rosé goes with everything, so try to keep a bottle or two at home, and you’ll always be prepared.

Kevin Castellano is a lake area wine and liquor expert. wayzatawineandspirits.com

November/December 2021

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Photo: Better Lenz

Find what pairs best to create an unforgettable dining experience.

DIS CU SS

Turkey Trivia If you want to divert Thanksgiving conversations away from hot topics, toss out a few of these morsels to keep the dinner table talk much more palatable.

• The incubation period to hatch a turkey egg is 28 days.

• Turkey eggs are tan with brown specks and are larger than chicken eggs.

• A baby turkey is called a poult.

• Only toms (male turkeys) gobble and take 18 weeks to reach maturity and weigh about 38 pounds.

• Hens (female turkeys) take 14 weeks to reach maturity and weigh about 15 pounds.

• Turkeys have approximately 3,500 feathers at maturity.

• The most common breed of turkey we eat today is the Broad Breasted White.

• Turkey is lean, protein packed and is rich in vitamin B3 and B12, selenium, iron, zinc and phosphorus.

• Astronauts Neil Armstrong and Edwin Aldrin had foil food packets containing roasted turkey and all the trimmings while dining on the moon.

• Benjamin Franklin wanted the turkey, not the bald eagle, to be the official United States bird.

• Surprisingly, November is not National Turkey Lovers Month.

It’s June!

• The costume worn by Big Bird on Sesame Street is rumored to have been made of turkey feathers. —ANGELA JOHNSON

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OR G A N I Z E

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around this time of year are the wonderful smells coming from the kitchen, particularly warm cookies and pies.

Keeping baking supplies organized makes for a smooth “baking season,” since it is convenient to have a designated space in your kitchen to store all baking necessities, such as an entire cupboard or baker’s rack in a nearby closet.

Choose airtight containers for dry goods. I recommend square stacking containers to save space, and label the containers with both the contents and expiration dates.

A Lazy Susan with tall sides and dividers is my favorite way to organize food coloring, salts, oils and powders. Open front bins are great for packaged mixes or frosting. Stackable drawers are ideal for cookie cutters. Be sure to sort by type (i.e. stars, hearts, circles, trees), and label the front of the drawer. Lid organizers can be used to hold cookie sheets, pie tins and cooling racks.

Collapsible measuring cups and bowls are great space savers.

They can be clipped together and hung on the baker’s rack with a carabiner or S hook.

I recommend getting your baking supplies organized early in the month, so you can be ready to roll come Thanksgiving and the December holidays to bake your favorite recipes.

Kira Vanderlan operates a decluttering, organizing, staging and design company. zestfuldesign.com

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November/December 2021

To our furry friends and their families: THANK YOU for your support during these challenging times.

Your patience and flexibility have been greatly appreciated as we navigate through these pandemic times.

TASTE

Resident offers her take on coquito.

And to our amazing staff! THANK YOU for all your hard work and endless dedication to our patients. You truly are the best!

763-420-4400 Maple Grove 55369 lyndegreenhouse.com Holiday Decorating, Spruce Tip Pots, How about treating holiday guests to a new twist on traditional eggnog?

Consider Maple Grove’s Pamela Mercado Michelli’s recipe for Puerto Rican coconut eggnog.

15 oz. cream of coconut 14 oz. sweetened condensed milk 12 oz. can evaporated milk 1 cup unsweetened coconut milk 1/2 cup white rum (optional) 1 tsp. pure vanilla extract 1/2 tsp. ground cinnamon 1/4 tsp. freshly-grated nutmeg, plus more for serving »» cinnamon sticks, for serving

iStock.com/RHJ

»» »» »» »» »» »» »» »»

Poinsettias, & More!

Save the Date for Santa:

Saturday, November 20th: 10am-2pm

Put the cream of coconut, three milks, rum (optional), vanilla, cinnamon and nutmeg in a blender. Blend until smooth, about two minutes. Transfer to a pitcher; cover tightly with plastic wrap, and refrigerate until very cold, about an hour. Give the coquito a good stir, as the mixture might separate slightly as it sits. Pour into individual mugs or glasses. Top with more nutmeg, and serve with a cinnamon stick.

Pamela Mercado Michelli is an author.

(Read about her book on page 6.)

maplegrovemag.com

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Story by Madeline Kopiecki

WELLNESS

On the Forefront FOR THE PAST FIVE TO 10 YEARS,

surgeons and practitioners across TRIA Orthopedics have explored the promising new field of orthobiologics, a treatment derived from tissue that’s injected into an affected area with the goals of restoring function and delaying or avoiding surgery.

Now, TRIA has launched a new orthobiologics program that brings together individual practitioners within this research-

10

driven healthcare organization.

When orthopedic trauma surgeon Brian Cunningham, M.D., joined TRIA, he knew of many studying the potential of orthobiologic treatments. What drove him to get involved was his frustration with predatory clinics promising patients incredible outcomes in poorly controlled clinical settings.

A friend and colleague, Brian Walters,

M.D., was independently researching the effects of these treatments at the Maple Grove TRIA, and Cunningham says he took inspiration from Walters' approach.

In a new field like orthobiologics, healthcare providers are still learning the potential applications for and effects of the treatment. Currently, candidates for orthobiologic treatment include those experiencing overuse injuries, prolonged

November/December 2021

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Photo: Tria Orthopedics

New orthobiologics program finds its footing.

Where Love Grows

saintvdp.org

Catholic Church & School Located at the blessed juncture of Brooklyn Park, Osseo and Maple Grove

TRIA Orthopedics Maple Grove, one of 10 locations across the Twin Cities Metro.

strains and sprains and plantar fasciitis.

Of special interest to Cunningham are patients with early arthritis symptoms.

“We think that orthobiologics can really be an exciting, very minimally invasive option to at least modify the disease process,” he says.

To explain what the process entails, he summarizes it to patients as using their bodies’ machinery to fix themselves.

“The biology of a human being is way better than anything we’ve ever invented,” he says. “… And if we can harness and redirect the power of that toward a specific goal, that really is what orthobiologics is to me.”

The treatment process begins with a referral and a primary consultation to discuss symptoms and options for treatment. If it’s a good fit, the patient will have a second appointment and injection.

“They either have their blood drawn or the bone marrow aspirate,” he says. Using small needles and ultrasound guidance, the treatment is injected, and patients leave the same day. “There’s no surgery, there’s no scarring, there’s no taking three months off work, there’s no [physical therapy] rehab. It’s the beauty of human biology,” Cunningham says. MG TRIA Maple Grove, 9555 Upland Lane N.; 952.831.8742 TRIA Bloomington, 8100 Northland Drive; 952.831.8742 tria.com TRIA Orthopedics @triaorthopedics

Jeff Wessels

Crown Bank President/COO

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Ready Credit Founder

“The people at Crown Bank are forward-thinking. They take control of the future as opposed to being guided by the past.” _ TIM WALSH, Brian hedberg ready credit

As airports, stadiums, and other venues go cashless people will need a way to pay electronically. Ready Credit’s patented technology works like a cash machine, but in reverse, turning cash into an instant, anonymous Visa® or Mastercard® prepaid debit card with funds available immediately. Crown Bank is there to provide creative solutions and offer the financing needed to bring this idea to life.

See more stories like this at crown-bank.com.

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EQUAL HOUSING LENDER

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Story by Madeline Kopiecki

ENLIGHTEN

Finding Home JULIE HAMILTON turned her 25 years of web development experience toward a new project—creating a comprehensive online guide of senior communities in Minnesota. The goal was to create a transparent and safe website for seniors and their families to easily find housing and care.

“The whole purpose behind [the Senior Communities Guide] is helping seniors and helping families get the seniors in the right spot the first time,” says Hamilton of Maple Grove.

Although she hasn’t had to find a senior community for her own loved ones

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quite yet, Hamilton says she’s familiar with the difficulties of the placement process through friends’ experiences.

“There are things that you can do but nothing online,” she says. “And there was nothing to search by location, budget, by the care you want and the amenities.”

There are other directory sites, but, oftentimes, users have to create an account, leveraging their email and personal data, before gaining access to the desired information. “Websites that are taking your name and selling it are making a huge amount of money,” Hamilton says. “That’s why they don’t give you the

direct number; they want to have you under their wing and hand-deliver you to the senior community to get their pay.”

But now senior communities and care facilities have another option rather than paying placement fees to such sites.

According to Hamilton, the monthly payment to the Senior Communities Guide is a fraction of the cost and directly connects clients with care facilities, keeping the site easy and free to use for the user.

“We wanted something that was free and accessible, where they can get pricing because that’s the other thing … you have to make a lot of phone calls to find

November/December 2021

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Photo: Senior Communities Guide

Senior Communities Guide fills information space.

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out pricing,” Hamilton says. “That’s why we did it, because it doesn’t exist anywhere, and we wanted to be the first.”

Hamilton turned to her team at Avallo, a creative web development company in Maple Grove, where she is the owner and account manager. She charged the group with getting the idea for the directory off the ground. “It was awesome because we entered into some mobile technology that we hadn’t really done a lot with, so my whole team learned a ton working on it,” she says.

After a year in development, the guide went live in 2019 and started amassing a positive reception from users and senior living communities.

Avallo has helped other companies market their products and services. The Senior Communities Guide is an opportunity for Avallo to develop and market its own product. MG

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Story by Ava Diaz — Photos by Chris Emeott

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November/December 2021

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advertise with

MAPLE GROVE MAGAZINE

@

TA S T E

Baking It Real Business provides an easier at-home baking experience.

SWEET MEMORIES were a primary

ingredient for Sarah Lofgren’s business, Baking It Real, a cookie kit design company.

The Maple Grove resident’s childhood memories of baking treats alongside her mother inspired her to develop the sweet service, so others can enjoy similar experiences—without too much prep and clean up in the kitchen.

While she still has an affinity for baking, Lofgren says her role as a working parent can get in the way of setting aside time to create in the kitchen. “My mom and all of her friends always had [baked goods] around, and it was something that I loved and wanted to do with my kids, but you have to find the perfect recipe, you have to go to the store to find everything on your list, and cooking and measuring with [young children] can often lead to disaster,” Lofgren says. “It just always seemed like a ‘to-do’ when doing it.”

Realizing that she wasn’t the only one who faced the kitchen conundrum that can come with baking from scratch, Lofgren wanted to create an easier way for people to have fulfilling baking experiences without the hassle. Making baking kits out of her own home, Lofgren began bagging her family-friendly recipe starters for neighbors and friends. Armed with positive responses, she was inspired to take her idea one degree further.

With a concept comparable to meal kit services HelloFresh or Blue Apron, Baking It Real provides three to five bags

Contact Sara Johnson

612.927.3008 sara.johnson@tigeroak.com

Your loved one’s life was unique, and their services should

reflect that.

We’ll completely customize your services, with options that include: • A burial or cremation with in-person visitation and graveside services • A joyous celebration of their life with catered food and drink • A simple memorial that can be webcast to friends and family across the country

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Co-owners of Baking It Real, Stacie Dudy and Sarah Lofgren.

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November/December 2021

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Over 45 years experience...

Family Law, Estate Planning, Probate

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Women-Owned Law Firm Helping Your Family Focus on the Future of pre-measured ingredients (elements not included include eggs, oil and butter to maintain freshness for the recipe), an item description, instructions and an additional surprise in every kit. “It gets to the fun stuff faster,” says co-owner Stacie Dudy. “I want to enjoy the cookies, have my house smell like cookies and not have to think about the mess that I just made.”

Pricing runs $49.99 for a full kit and $14.99 for individual kits.

The kits might be an ideal solution, too, over the holidays when time and patience can run a touch thin. Baking up batches of cookies for teacher, hostess or other gifts or as additions to the entertaining lineup could be easier with a cookie kit. Each box features chocolate crinkle, molasses spice cookie, peanut blossom and sprinkle cookie ingredients. “We incorporate elements that you would have in your pantry. [They are] ingredients you can pronounce and the classics that your mom or grandma would’ve had,” Lofgren says. Each variety makes two dozen cookies or eight dozen cookies per kit.

Baking It Real hopes to expand its business model to include a variety of baked goods, such as muffins, cakes and bars. “If we can continue to be in peoples’ homes and allow them to create those memories with their families and feel really good about that, that is the goal,” Lofgren says. MG

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B A KING A DIFFERENCE

Local nonprofit spreads love, joy and frosting.

Can a cake make a difference? Can a concoction of batter meets frosting cure what ails? At times, the answer is “yes.”

For Goodness Cakes, which originated in California, unites nationwide chapters of volunteer bakers, who bake and deliver birthday cakes to foster children and at-risk youth.

Maple Grove’s Maureen Reagan signed up as a volunteer in April. “I recently lost my job, and while deciding what comes next, I wanted to explore volunteer opportunities,” she says. “I had volunteered in the past, but with everything going on in the world, that had come to a halt.”

For Goodness Cakes was the right fit.

“When I was growing up [in Gaylord,

Minn.], my mom always made a special cake for our birthdays,” Reagan says. “It always made me feel loved. I continued the tradition when I raised my four children.”

Allison Sundquist of Edina discovered For Goodness Cakes in late 2019 while researching ways to combine her passions for baking and volunteering. Its mission excited Sundquist so much that she couldn’t help but share what she’d learned with Edina’s Kim Sabow, who had recently sent her youngest child off to university and considered the timing perfect to partner with Sundquist and start a Twin Cities chapter of For Goodness Cakes.

Within four weeks, the duo was on an airplane bound for a For Goodness Cakes

chapter summit. They’d been undeterred by an early rebuff from the organization.

“We were told they’d already brought in enough agencies,” Sabow says. “But I called the person in charge and said, ‘You want us on your team. You have no idea how good we’ll be.’” She was not wrong.

An initial and immediate requirement was for the women to raise $4,000 in startup costs [licensing fees and funding for volunteer management software].

“It’s amazing how people came through to help us raise the money in only eight weeks,” she says.

The organization partners with about 20 local agencies that work with underserved and underprivileged youth.

written by ANGELA JOHNSON AND RENÉE STEWART-HESTER | photos by CHRIS EMEOTT

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Maureen Reagan

November/December 2021

maplegrovemag.com

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“… I feel more companies should provide the opportunity to give back to the community.

It provides a sense of satisfaction that you can’t find anywhere else.”

MAUREEN REAGAN, VOLUNTEER

Partner agencies often work with children in foster care, young adults aging out of foster care or adoption agencies, homeless shelters or agencies that aid young victims of sex trafficking. The partner agencies request cakes, and Sundquist and Sabow match those requests with volunteer bakers, using the software system funded by their startup and ongoing donations.

Volunteer bakers, dubbed “The Sprinkle Squad,” come from all over the Twin Cities Metro, even a few in Wisconsin, and have varied baking backgrounds—from professional to home cooks. All are hungry to deliver joy to a child. (Volunteer bakers don’t typically get to meet the children they bake for; to ensure child safety, volunteers take their cakes to For Goodness Cakes’ partner agencies, which deliver the requested cakes to the children.)

For Goodness Cakes made its first cake delivery in October 2020.

Volunteers, numbering about 150, have since delivered over 120 birthday or graduation cakes with many more deliv-

20

eries planned as the word gets out and partner agencies resume more services.

For Goodness Cakes is adamant about food safety. Volunteer bakers must be at least 18 years old (unless partnered with a parent), participate in orientation training and pass a food safety course.

“I felt the training was helpful,” Reagan says. “It was a good reminder of food safety.” The organization cannot honor allergen-free cake requests as there is no method of ensuring allergen-free kitchens. Also, throughout the pandemic, volunteer bakers have been required to remain masked throughout any cake baking and delivery.

“We’ve had nothing but positive feedback from agencies that are grateful for the collaboration,” Sundquist says. “One agency we work with is called Common Bond Communities. It was through them [that For Goodness Cakes] delivered its first graduation cake for a girl, who got her GED. She cried because the cake was so beautiful and because her name was spelled correctly. It has a unique spelling, and many don’t get it

November/December 2021

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right. It’s just so cool for kids, some who have never received a personalized cake to celebrate them. I tell our volunteers to never underestimate the value of what they’re doing. They’re not just delivering a cake. They’re delivering a message to a child that someone cares about them in their community.”

Sundquist and Sabow aim for continued growth of their Twin Cities chapter by welcoming more partner agencies and volunteers. The duo is especially hoping for a corporate sponsorship or collaboration opportunity. “Many of our volunteers use products from local companies like General Mills, Nordic Ware and Land O’ Lakes,” Sundquist says. “Any help in partnering with corporate sponsors, companies like these, on a local or national level would be wonderful. We are definitely open to those conversations.”

Reagan stresses the importance of giving back to worthy causes. “I think it is important to give of your time and money if you are able to organizations that help others in need,” she says. “I have been involved in volunteering off and on my whole life. When I worked for McKesson Corporation, they provided time for volunteering, and you could also earn money toward the charity of your choice.

That was an important perk for me, and I feel more companies should provide the opportunity to give back to the community. It provides a sense of satisfaction that you can’t find anywhere else.”

Ongoing financial donations are needed to fund For Goodness Cakes’ Twin Cities operations. “We often tell people, ‘If you can’t bake, donate,’” Sundquist says. Any interested volunteers or donors can learn more by visiting forgoodness cakes.org/twincities-mn. MG forgoodnesscakes.org/twincities-mn; info@forgoodnesscakes.org

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H OW SW E E T IT IS “Beekeeping is really a labor of love.”

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Story by Renée Stewart-Hester Photos by Chris Emeott

The holiday season is back on in full force, and many home cooks are gearing up to serve Thanksgiving and December holiday meals that will put the exclamation point on “Dinner is served!”

While tried-and-true menu items are de rigueur this time of year, how about sweetening the cookpot? And, while we’re at it, let’s do that with some locallyharvested honey from The Honey Hut, which opened in 2012 and is owned by Tanya and Ryan Denny of Maple Grove.

Ask Tanya Denny why they decided to go into the business, and she says there’s more than one reason. “Our property has been a working farm, producing fruit and vegetables [and raising sheep] for over 40 years,” she says. “Having hives on site is a big added bonus for crop pollination, and with the rate of honey bees dying off in the world, it was the perfect addition to our land. Honey also is truly an amazing and fascinating substance.

Raw honey has huge benefits for allergies, is a great source of antioxidants, heals wounds, soothes sore throats and coughs, and helps with digestive issues, just to name a few features.”

“We all suffer from seasonal allergies in our house, so we take a daily spoonful of honey to help them,” says Alyssa Honmyhr, who, along with husband Jake and their two school-age children, is a frequent customer of The Honey Hut. “Since we live in Maple Grove, it’s fantastic to know that the honey is local.”

With 20 hives running, there

November/December 2021

are plans to expand the business.

“Each hive can have anywhere from 10,000 to 60,000 bees, so we can comfortably estimate that we have 600,000 bees on our 14.5 acres,” Denny says.

Honey is harvested twice a year (summer and fall), and Denny says production varies from year to year, depending on weather conditions. “In Minnesota, hives average about 60 pounds per year, which has us planning for 1,200 pounds of honey,” she says.

Customers are the lucky benefactors of those harvests. The Honey Hut’s product line includes raw, light-colored honey. “The color and texture of our honey is something our bees control,” Denny says.

“In Minnesota, the majority of the honey is basswood honey, which leads to the light, warm golden color and medium sweet flavor,” she says. “It makes a wonderful sweetener in beverages [and] baking and pairs perfectly with toast, oatmeal or yogurt.”

The most popular item is creamed honey (raw honey that is crystallized to a spreadable, buttery texture with choice of over 20 flavorings). “This gives you the full health benefits of raw honey, with a fun added twist,” Denny says. It can be served on crackers or toast, over ice cream or in tea or coffee.

Her favorites: cinnamon, coconut, lavender and raspberry.

It’s a winner in the Honmyhr’s household, too. “Our daughters Haley and Ady’s favorite flavor is the cotton candy creamed honey,” Honmyhr says. “Jake and I enjoy the maple creamed honey best.

maplegrovemag.com

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The Honey Hut, 7601 W. Fish Lake Road; 763.370.7110; honeyhutmn.com. Products are also available @honeyhutmn at the Maple Grove Farmers Market; maplegrovefarmersmarket.com The Honey Hut

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November/December 2021

maplegrovemag.com

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HONEY VINAIGRETTE »» 1/4 cup extra virgin olive oil »» 1 clove fresh garlic, smashed and chopped »» 3 Tbsp. white balsamic vinegar »» 3 Tbsp. The Honey Hut honey »» 1 Tbsp. Dijon mustard (not necessary but helps bind vinaigrette) »» 1/2 tsp. kosher salt »» 1/2 tsp. fresh black pepper »» Pinch of lavender (dry or fresh, if possible)

Mix all ingredients into a plastic container or Mason jar, and shake.

Find Darling’s recipe for beet salad at maplegrovemag.com.

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USE YOUR FSA / HSA FOR EXAMS, GLASSES & MORE

Honey has long been used as an ingredient in a host of recipes—from sweet to savory. And its role as a sugar substitute continues to grow.

“We use honey for everything, from baking to an added sweetener for drinks and smoothies. We rarely use white granulated sugar and sub in honey for all recipes we make,” Honmyhr says.

Maple Grove’s Kyle Darling, owner of Darling’s Salts and Rubs, offers his version of honey vinaigrette, naturally using honey from The Honey Hut. Since beets are in season, this recipe makes for a lovely accompaniment to beet salad, served as a side dish, or feature it as the main event.

25

DONATO’S FLORAL EST. 1988

We appreciate that the creamed honey is 100 percent pure honey [no dairy in it, which is essential as Alyssa is dairy-free] and love the silky and smooth spreadable consistency. The creamed honey is delicious on its own and also great to spread on all types of bread. We also appreciate that it provides the same nutritional value and antioxidants as liquid honey. Also, it’s harder to find creamed honey at stores, so it feels like a treat to purchase it.”

For the holidays, discover the Holiday Mini Sampler Boxes, including an assortment of three ounce jars of creamed honey flavors.

(Custom gift boxes are available.)

It also features raw buckwheat honey (for a limited time), a darker amber-colored honey made by bees that collect nectar from

26

buckwheat flowers. Its flavor profile is similar to molasses. Denny recommends using it in baking, adding to hot beverages or—don’t tell anyone!—eating it right from the spoon.

Honey sticks (ideal for a simple snack, quick addition to tea or as a stocking stuffer) come in a variety of rotating flavors, including original, cinnamon, lemon, peppermint, raspberry and many seasonal favorites.

One more thing—don’t forget the maple syrup. “We also make maple syrup from some of the hundreds of maple trees on our farm,” Denny says. “This past year, we had over 75 taps and plan to continue to grow our operation as our ‘farm kids’ [William, 5; and Jackson, Calla and Robert, 3] get older and are able to help.” MG

November/December 2021

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Donato’s Floral is a family owned business.

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ON THE TOWN things to see and do in and around Maple Grove Compiled by John Deignan, Hilary Kaufman and Kira Schukar

LOCAL EVENTS

Holiday Craft Boutique 11/13 Explore gifts from 65 unique vendors at the Holiday Craft Boutique hosted by the Maple Grove Lions Club and the Seniors Craft Committee. The boutique offers a range of gifts for this year’s holiday season. All ages. Free.

9 a.m.–4 p.m. Maple Grove Community Center, 12951 Weaver Lake Road; 763.425.8754; maplegrovelions.org

Maple Grove Home Show 11/20 Stop by the Maple Grove Home Show for all things home improvement. The show’s 120 remodeling experts can advise about projects ranging from landscaping to deck work to bathrooms. The first 100 guests will also receive a goodie bag of products from the show’s vendors. All ages. Free.

10 a.m.–4 p.m. Maple Grove Community Center, 12951 Weaver Lake Road; 952.232.1765; minnesotahomeshows.com

ANOTHER MIRACLE ON CHRISTMAS LAKE

Skate with Santa 12/11 Join Santa for ice skating at Central

Yellow Tree Theatre presents sequel to hit comedy.

Park in Maple Grove. After the evening’s tree lighting ceremony, meet Santa

true love and tater tots, how can a show be nothing but a hit?

Jessica Lind Peterson is back at it with a sequel to Miracle on Christmas Lake.

The Yellow Tree Theatre presents Another Miracle on Christmas Lake from November 12 through January 2, 2022, at the theater, 320 Fifth Ave. SE, Osseo.

Martha and Neil return along some new characters as they try to save their beloved town of Christmas Lake from annexation. A Hollywood location scout comes to town, hailing the burg as the perfect spot to film an adaptation of It’s a Wonderful Life. Colin and Tess scramble to put on a sparkly pageant that will draw tourists, and hilarity ensues. —RENÉE STEWART-HESTER WHEN THERE’S LUTEFISK,

under the decorations for a holiday picture. Rental skates will be available for $6. All ages. Free entry. 5– 8 p.m. Central Park, 12000 Central Park Way; 763.494.6535; maplegrovemn.gov

Sensory Santa 12/12 Meet Santa in a low-stress, inclusive environment without the lines and the Sensory Santa event is designed for

For tickets and up-to-date information, call 763.493.8733, or visit yellowtreetheatre.com.

Yellow Tree Theatre @yellowtreetheatre @yellowTT

kids who want to meet Santa but who may be overwhelmed by other Santa meet-and-greets. Families who register

To have your event considered: email maplegrovemag@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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November/December 2021

maplegrovemag.com

Photo: Yellow Tree Theatre

crowds. New to Maple Grove this year,

for the event will have exclusive access to Santa for 10 minutes, and organizers are happy to accommodate each family’s needs. Register on Sign-Up Genius at

bit.ly/sensorysantamaplegrove. All ages.

Free. 1–5 p.m. Town Green, 7991 Main St. N.; 763.494.6522; maplegrovemn.gov

AREA EVENTS

Black Panther with Live Orchestra 11/5 Watch Black Panther on the big screen with a live orchestra playing the score.

“Understanding Your Needs, Protecting Your Rights”

Individuals & Families Estate Planning Probate Elder Law Family Law • Custody Conservatorships

Minnesota Orchestra sound tracking it.

Litigation & Dispute Resolution Business & Corporate Law Real Estate Nonprofit Law Employment Law

All ages. Ticket prices vary. 8 p.m. Minnesota Orchestra, 1111 Nicollet Mall, Mpls.; 612.371.5600; minnesotaorchestra.org

Businesses & Non-Profit

Nominated for Best Picture at the Academy Awards in 2018, this global sensation and action-filled superhero film is sure to be even more engaging with the

The Second City Hits Home 11/5

763.560.5700 | hennsnoxlaw.com 6900 Wedgwood Road, Suite 200, Maple Grove

Join one of Chicago’s top improv groups for a night of comedy tailored to St. Paul.

The Second City Hits Home combines witty quips from the headlines with St. Paul history and hilarious improvisational sketches, all under the skill of Chicago’s frontrunner comedians. All ages. Tickets $27–$58.

7:30 p.m. Ordway Concert Hall, 345 Washington St., St. Paul; 651.224.4222; ordway.org

Children’s Theatre Company Presents: Annie 11/7 Join the Children’s Theatre Company as it kicks off its 2021–2022 season with Annie. Running from November 7 through January 9, Annie follows the life of a young girl filled with kindness and optimism. All

ages. ­­­­Tickets $15–$20. 7 p.m. Children’s Theatre Company, 2400 Third Ave. S., Mpls.; 612.872.5100; childrenstheatre.org

Murder Mystery Dinner 11/13 Do you love true crime, drama and dinner? Take part in The Dinner Detective, an award-winning comedic murder mystery dinner show. Ages 18 or over, or 15 and up with adult supervision. Tickets start at $69.95. 6–9 p.m. Courtyard Minneapolis Downtown, 1500 Washington Ave. S., Mpls.; 866.496.0535; thedinnerdetective.com

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TASTEMAKERS

Let’s Talk Turkey What do you really know about Thanksgiving’s ubiquitous dinner guest?

BY ANGELA JOHNSON

30

pendent turkey farmers who, among other products, specialize in free-range, antibiotic-free and organic turkeys.”

Anderson points out that there is U.S. Department of Agriculture (USDA) presence at each processing facility to ensure standards are met. (This monitoring could also be done by the state government so long as the consistent, stringent guidelines are met.) Did you know that it’s illegal to raise turkeys with added hormones?

For those who prefer to shop organic, Anderson says, “There are federal government USDA guidelines for organic certification for poultry, and no farmer can just slap an ‘organic’ label on their product. When it comes to organic, feed is the big thing. Also, no hormones or steroids. No antibiotics is another big thing [for organic certification], although many farmers provide that.”

Want to go beyond organic and purchase a free-range turkey? According to Jayson Lusk, department head and distinguished professor of agricultural economics at Purdue University, all turkeys are raised cage free, mostly in large open barns. But free-range turkey farming is also practiced in Minnesota. Anderson says, “You can take a fun trip with the family on a Saturday before Thanksgiving to visit a grower called Ferndale Market in Cannon Falls and pick out your own free-range turkey, not

Thai-Style Red Curry with Turkey and Green Beans

November/December 2021

maplegrovemag.com

Photos: Whole Foods Market

SOMEW HERE, someone in your family or friend circle (or maybe it’s you!) is planning this year’s Thanksgiving meal. This annual celebratory feast serves as an expression of gratitude and helps us connect or reconnect with loved ones around a bountiful table of nostalgia-inducing dishes—the center of which is typically turkey.

It’s unsurprising that turkey is tops on American tables since the U.S. produces the most turkeys of any country in the world, followed by Brazil and Germany. Americans consume approximately 46 million turkeys around Thanksgiving and consumed around five billion pounds of turkey in 2019. That’s 16 pounds per person that year!

Come closer to home and you’ll discover that Minnesota has the largest number of independent turkey farmers in the nation with over 600 turkey farms and stakeholders, making Minnesota the turkey capital of the U.S. According to the Minnesota Turkey Growers Association (MTGA), Minnesota turkey farmers raise between 40 and 42 million birds every year, and the industry generates over $1 billion in economic activity and provides more than 26,000 jobs in the state.

The association’s executive director Sarah Anderson says of the 600 turkey farms in Minnesota, “Some are multi-generational families. One farmer is a sixth generation turkey grower. Imagine that, growing turkeys since the civil war era. Most are family operations with farmers who live with their flocks. This is not a hobby for them but their livelihood,” and so they’re dedicated to delivering high quality.

Quality continues with Minnesota’s three locallyowned operators who bring the turkeys from farm to table.

According to the MTGA’s website, “Jennie-O Turkey Store based in Willmar, Minn., allows consumers to trace their whole turkey back to the farm. Turkey Valley Farms is a grower-owned operation in Marshall, Minn., and is known for packaging as many as 100 private labels, as well as antibiotic-free and free-range birds, and Northern Pride in Thief River Falls, Minn., is a cooperative of inde-

option. Remember to loosely spoon the stuffing into the cavity—do not compact it. You want heat to circulate throughout.

How long should a turkey rest? While it depends on the recipe you’re using, most recommend letting the turkey rest anywhere between 30 and 40 minutes before starting to carve and serve.

Turkey Noodle Soup

unlike picking out your Christmas tree. Several processors also specialize in free-range, antibiotic-free turkeys.

Most anything you prefer is available, and grocery labels should [indicate what you’re getting] since it is regulated by the government.”

Anderson also shared that some grocers provide turkeys labeled with a QR code that lets consumers track which farm raised that particular bird. The QR code can also provide a bio about the farm family for a peek into who cared for that bird. “Some folks from the East Coast contacted us about a bird they got from Minnesota,” Anderson says. “This is so great because it brings home the fact that the food you eat came from a farm and that your purchase is supporting a family farm.”

Dinner is Served … Again If you plan it right, you’ll have some solid turkey leftovers, but let’s forget about serving up the same ol’ same ol’ cold turkey sandwiches with mayo or Miracle Whip, depending on which condiments camp you reside.

Switch it up with some recommened recipes from Thomas. (Full recipes are available at maplegrovemag.com.)

THAI-STYLE RED CURRY WITH TURKEY AND GREEN BEANS

Use leftover turkey (and perhaps green beans) from Thanksgiving to make this bright, spicy curry, or substitute cubed, cooked chicken, tempeh or tofu. Ladle it over cooked brown rice or spaghetti squash and top with chopped cilantro if you wish.

We asked Allison Thomas, Whole Foods Market’s culinary standards manager, for some shopping and cooking tips.

How many pounds of turkey per person? When reserving or selecting a whole turkey, allow at least 1 pound per person, plus an extra 1/2 pound per person if you want leftovers (this includes bones).

What is the best way to thaw a frozen turkey? Most reliable way: Put a tray or pan underneath the bird in its packaging to catch drips, and place it in the refrigerator on the lowest shelf for one full day for every five pounds of turkey. Fastest way: Make sure the turkey is sealed in a leak-proof wrapper, and place it in a vessel large enough to completely contain it. Add cold tap water to cover.

Change the water every 30 minutes, and allow 30 minutes of thawing time per pound.

How can cooks make sure stuffing from the turkey is safe to eat? … Because turkey juice drips into the stuffing while roasting, the stuffing needs to reach the same temperature as the fully-cooked turkey (165 degrees F) in order to be safe to eat. The stuffing will be the last area to come to proper temperature, so more than likely the breast meat will be overcooked and dry by the time the stuffing is safe to eat. If your turkey is done but the stuffing isn’t, consider transferring the stuffing to a baking dish and putting it back into the oven until it comes to 165 degrees F. Microwaving until it reaches 165 degrees F is also an

Turkey with Sweet Potato Dumplings

TURKEY NOODLE SOUP

What better way to use leftover turkey from Thanksgiving than to make a satisfying pot of turkey noodle soup? Our hearty version gets a nutritional boost from kale and whole wheat elbow macaroni.

TURKEY WITH SWEET POTATO DUMPLINGS

For leftover vegetables, choose green beans, carrots, peas, broccoli or others that were cooked simply with few other ingredients. You can cook a turkey breast for this if you don’t have any leftovers on hand. MG

Whole Foods Market, 12201 Elm Creek Blvd. N.; 763.416.7300; wholefoodsmarket.com Whole Foods Market

@wholefoods

@wholefoods

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LAST GLANCE

Story by Renée Stewart-Hester — Photo by Rod Smoliak

FIRST PLACE: ACTIVITIES AND EVENTS

Bright Lights Resident offers tips for nighttime photography.

AR B O R L A KES CHRI ST M AS

placed first in the Activities and Events category of our annual Focus on Maple Grove photo contest.

It was taken early one evening at The Shoppes at Arbor Lakes with a Sony A7R4 camera with a 35mm lens

by Rod Smoliak of Maple Grove. “I’ve always enjoyed nighttime photography, and Christmas lights can always make scenery so much more joyful,” he says.

To aid in nighttime photography, Smoliak recommends using a tripod

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and remote shutter for the camera.

“Due to the darkness, you need to keep the shutter open longer for the exposure in order for the camera to capture enough light for the photo. The tripod keeps the camera still during the longer exposure, and the remote shutter keeps you from touching the camera while the shot is being taken.”

Smoliak also suggests capturing the image before it is completely dark.

“This helps in being able to bring out more detail,” he says. MG

November/December 2021

maplegrovemag.com

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