PUBLICATION DETAILS Nov/Dec 2013
PUBLISHER
Wholesome Magazine, LLC P.O. Box 87967 Sioux Falls, SD 57109 EDITOR-IN-CHIEF Shayla Ebsen (605) 610-8034 shayla@wholesomemag.com PHOTOGRAPHER UNLESS OTHERWISE NOTED, ARTICLE PHOTOGRAPHY BY:
AC ELLIS, INC. Cory Ann Ellis (605) 610-9770 acellis@mac.com
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CONTRIBUTORS Emily Sorenson Marcella Prokop Erin Esser HOW TO REACH US WITH STORY IDEAS CONTACT:
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DIY KITCHEN REMODEL Jodi Wirtz shows us her newly stained kitchen cabinets and reclaimed wood window valances.
SHOPPING THE CO-OP Grab a shopping cart and tag along as we explore The Co-op Natural Foods in Sioux Falls.
BREAKING BREAD David Napolitano dishes on the journey that led him to open Breadico di Napolitano.
A PASSION FOR CHEESE Pop open a bottle of wine as we sample the popular cheeses created at Valley Side Farm Cheese.
Here Come the Holidays
IT MAY NOT SEEM possible, but the holidays are nearly here. When November arrives each year, many people (me included) are left wondering how the season crept up so quickly. After a busy autumn spent getting back into the swing of school and other activities, not much time has remained these past few months to prepare, both mentally and financially, for the fast approaching holidays. Yet, arrive they will, which means that houses will soon be cleaned in a frenzied anticipation of soon-toarrive guests and home cooks will dig out their roasting pans, fine China and family recipes for grand seasonal
meals. While prepping for Thanksgiving and beyond, take some time to consider your family’s yearly holiday traditions. What do those traditions mean to you and why exactly do you return to them year after year? Many seasonal traditions that were established during childhood are continued into the adult years while other customs are created through marriage, religion and other life changes. If, over the years, your family’s holiday traditions have evolved into habit without any true meaning left behind them, make this the year to change. Start cooking the holiday
meal together again rather than only showing up with a side dish or surprise loved ones with homemade treats in the weeks leading up to the main seasonal meals. Think about what the holidays mean to you and find ways to celebrate that meaning in every seasonal tradition you practice. While your extended family may drive you crazy and while the next few months can be stressful, make the most of this season. After all, it only comes around one time each year.
Shayla Ebsen EDITOR-IN-CHIEF
CALENDAR November 2013
Nov
2-3 8-9
Benson’s Flea Market, W.H. Lyon Fairgrounds, Expo Building Spend the weekend browsing antiques and goods at the Benson’s Flea Market located in the Expo Building at the W.H. Lyon Fairgrounds. Regional vendors will be selling a range of goods from antique toys to kitchen essentials and more. Admission is $2 for adults and the flea market runs from 9 am to 5 pm on Saturday and 11 am to 4 pm on Sunday.
Annual Sioux Empire Arts & Crafts Show
Enjoy a weekend of holiday shopping at the annual Sioux Empire Arts & Crafts Show. The crafts show is held in the Expo Building at the W.H. Lyon Fairgrounds and admission is $4 for adults. Hours are 3 pm to 8 pm on November 8 and 9 am to 5 pm on November 9. The event features handcrafted and handmade items, holiday music, food and fun.
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Annual Sioux Chef Challenge Fundraiser
The second annual Sioux Chef Challenge will be held on November 14 at the Sioux Falls Convention Center and is a fundraiser event for the Diversity Kiwanis club of Sioux Falls. Local chefs will compete to be named top chef in their category and event attendees will enjoy an evening of food, fun and entertainment.
Buddy Valastro: Cake Boss Family Celebration Tour
Buddy Valastro, star of The Cake Boss on TLC, will host an event at the Washington Pavilion on Friday, November 22 to talk about his family, the bakery and his popular television show. Tickets can be purchased from the Washington Pavilion.
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22nd Annual CenturyLink Parade of Lights, Downtown Sioux Falls Celebrate the official start of the holiday season by attending the 22nd annual CenturyLink Parade of Lights in downtown Sioux Falls. The event begins at 7:30 pm and includes dazzling lighted holiday floats, music and more. An award ceremony will follow the parade at the Holiday Inn City Centre.
have an upcoming event? Email your upcoming events to contribute@wholesomemag.com and we’ll try to include them in future issues.
CALENDAR December 2013
Dec
5
Dec
7
18th Annual Festival of Lights Parade in Brookings Get into the spirit of the holiday season by attending the 18th annual Festival of Lights Parade in Brookings. The event kicks off at 7 pm and includes an array of extravagantly lighted floats and more. Get to town early and shop the downtown businesses or enjoy dinner at a local restaurant.
Dec
Breakfast with Santa, Great Plains Zoo
7
Bring your kids and a camera to the annual Breakfast with Santa event at the Great Plains Zoo in Sioux Falls. Highlights include breakfast, crafts, live music, animal encounters and more. Visit greatzoo.org for more information.
Start your holiday shopping at the annual Holiday Open House hosted by Shadé Vineyard. The event includes holiday music, holiday wine sampling, wine pairing, gifts and more. Browse wine gift baskets and more.
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7-8 Dec
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Holiday Open House, Shadé Vineyard
Benson’s Flea Market, W.H. Lyon Fairgrounds Expo Building Find antiques, kitchen essentials and other goods during the December Benson’s Flea Market. The market is held in the Expo Building at the W.H. Lyon Fairgrounds in Sioux Falls and is generally packed with regional vendors. Admission is $2 for adults and the flea market runs from 9 am to 5 pm on Saturday and 11 am to 4 pm on Sunday.
New Year’s Eve Parade & Simply South Dakota Tasting Event Celebrate the New Year by attending the New Year’s Eve Parade and Simply South Dakota Tasting event in Delmont. The event includes a parade, the sale of South Dakota made products, a chili cookoff and more. www.delmontsd.org
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In the Kitchen
home for the holidays Try out our simmer pot recipes this holiday season and fill your home with delicious and nostalgic aromas on the cheap. Also, settle in during your holiday break and peruse our DIY tutorials including a chalkboard cheese platter to utilize at upcoming family gatherings.
IT’S WHAT’S FOR DINNER.
sdbeef.org (605)224-4722 Funded by The Beef Checkoff
DIY Chalkboard Cheese Platter
IN THE KITCHEN DIY Cheese Platter
Gather the necessary materials.
Line the outer edge with masking tape.
To create the chalkboard platter, you will need masking tape, newspaper, chalkboard spray paint and an old metal serving tray.
Line the outer edge of the platter that you don’t want painted with masking tape. Press the tape down firmly.
Cover with chalkboard spray paint.
Fill the platter with flavorful cheeses.
Apply a light, even coat of spray paint. Follow the can’s instructions regarding drying times before applying additional coats.
Fill the chalkboard platter with a variety of cheeses and write the name of each cheese in chalk. Serve to your hungry guests.
CHEESE PAIRING TIPS SERVE A FAMILIAR CHEESE
INCLUDE VARIETY
CHOOSE THE RIGHT WINE
At your next party, you will inevitably play host to a blend of adventurous eaters and not-so-adventurous eaters. Plan accordingly by arranging a variety of exotic and familiar cheeses on your appetizer platter and clearly label each cheese for all to enjoy.
Try to include a variety of cheese textures and flavors in your cheese tray. Most cheeses are grouped into four basic categories: aged, blue, firm, or soft. A good rule of thumb is to chooese at least one cheese from each group.
Of course, no cheese tray is complete without the right wine. Consider the textures, flavors and colors of the cheeses on your tray when selecting wines to pair with them. Fruity, floral wines pair well with soft fresh cheeses like ricotta and mascarpone while red wines often enhance the flavors of bold blue-veined cheeses.
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Refaced & Refreshed Newly stained cabinets, valances made from reclaimed wood, new flooring and a fresh coat of paint combined to create a refreshed kitchen that Sioux Falls home owner Jodi Wirtz is proud to show off to her friends and family.
IN THE KITCHEN Kitchen Remodel
T
he desire for an updated space and perhaps a touch of winter boredom inspired Jodi Wirtz to remodel her Sioux Falls kitchen last January. Since her husband was preoccupied with another home remodeling project at the time, Wirtz says she was on her own to make the kitchen changes. “My husband was remodeling our main floor bathroom so he had that space completely ripped apart and I thought it would be a brilliant idea to do the kitchen at the same time,” she says. “Of course, when I proposed the idea, he said he wanted nothing to do with it. So, I just finished the kitchen remodel on my own.” Her main goals for the project were to update the kitchen cupboards, redo the flooring and create a more modern vibe, all while minimizing cost. As she began the project though, Wirtz says the bulk of her efforts were directed toward the cupboards. “More than anything, I wanted to change the cupboards because I was tired of looking at the honey oak and I just wanted something different,” says Wirtz. Although Wirtz could have repainted her cupboards, she chose the more involved option of staining them because of the more professional look she knew staining would offer. After a lot of sanding and multiple coats of stain, the cabinets were finished and Wirtz moved on to installing new linoleum and repainting the walls. New valances made from stenciled reclaimed wood replaced the kitchen’s fabric window hangings and new décor was hung on the walls. To finish, Wirtz replaced the outdated ceiling fan with a modern light fixture. And it was all
completed during one of year’s coldest and snowiest months. “Remodeling in the winter actually wasn’t too difficult,” she explains. “We taped off the kitchen to help minimize the dust and paint smell that otherwise could have invaded the house.” As is the case with most home renovations, Wirtz says she encountered a few surprises while remodeling her kitchen. First, completing the remodel in winter meant she had to get a little creative with the kitchen’s painting and staining projects. Then, she was caught off guard with the time that certain parts of the remodel required. “The biggest surprise I hadn’t really planned for was the drying time required between each coat of stain,” she explains. “The cabinets required more coats than I had originally assumed, five in all, and we had to wait 24 hours between applying each coat. So, as you can imagine, the process became a little lengthy.” Despite the surprises, the entire remodel came together to create a warm and cozy space that Wirtz says she’s happy to cook and eat in each day. “The cupboards are my favorite part of the remodel,” she says. “They just bring a nice updated look to the space. I really couldn’t go back to the old look of the cabinets.” Wirtz admits, had she taken the easier route of repainting the cabinets, she likely wouldn’t have been as happy with the end result and is glad she put in the added effort. “For anyone who wants to refresh the look of their cabinets, I definitely
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“the cupboards are my favorite part of the remodel. they just bring a nice updated look to the space. i really couldn’t go back to the old look of the cabinets.” - jodi wirtz
recommend staining them rather than painting them,” she says. “The staining process is more involved and time consuming but, in the end, that extra work is really worth the results.” Wirtz is no stranger to remodeling and says renovations have been a regular occurrence since they moved into the home. In addition to the kitchen remodel, a few of the other changes so far include refinishing the home’s wood floors, replacing carpet, remodeling both bathrooms and 12 | wholesomemag.com
repainting most of the walls. As for the kitchen, Wirtz is already dreaming up plans for possible future changes. “I really like the look of granite countertops so that’s an update I would love to make in the future. For now, I’m just going to enjoy the current changes and give our budget a break,” says Wirtz. As for her husband, Wirtz says he’s had a change of heart regarding the kitchen remodel and he even picked out the new paint color, pumpkin
orange, for the walls. While Wirtz says she was initially wary of the color choice, she’s thrilled with how it turned out. “Although, at first, my husband wasn’t too excited about the idea of another remodel, he’s actually really happy with the end result. So, I’m glad I stuck to my guns,” says Wirtz. “Thanks to the changes we’ve made, the house is really becoming a space that reflects our tastes.”
Window Valance DIY
Create this attractive handmade window valance using reclaimed wood, stencils and paint.
materials needed
> Slab of reclaimed wood, cut to match your window dimensions > > > > > >
Stencils
Painter’s tape Paint
Paintbrushes
Tape measure
Drill and screws
instructions
1. Measure your slab of reclaimed wood to match your window dimensions and cut to the proper dimensions. 2. Using painter’s tape, tape your
stencil over the area of the wood you would like to be painted and take care to tape the stencil at an even angle on the wood. Make sure that all areas that should not be painted are covered and be sure that the stencil is securely taped onto the wood.
3. Depending on your preferences, use either spray paint or apply paint using a paintbrush to fill in the stencil. If using spray paint, apply the spray in light, even coats and spray straight down at the stencil. If using a paintbrush and paint, apply even coats and paint gently around the stencil edges. 4. Allow the paint to dry completely
before removing the stencil and touch up the paint edges, if needed.
5. Hang the stenciled valances using a drill and screws.
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IN THE KITCHEN Creating Simmer Pots
Creating Simmer Pots Utilize your leftover fruits and spices in a new way this holiday season by transforming them into fragrant simmer pots. We’ve created three aromatic simmer pot combinations that embody classic holiday scents. Combine the ingredients for each simmer pot in a small saucepan, fill with water, bring to a boil, and add the ingredients before reducing heat to medium-low. Add additional water as needed throughout the day.
APPLE PIE - Bring the scent of fresh apple
pie home with this apple pie simmer pot recipe. Apple slices, lemons and a blend of spices combine to create an irresistable scent you’ll want to enjoy all day. Combine the ingredients with water and add additional ingredients as needed.
6 FRESH APPLE SLICES 1 TABLESPOON WHOLE CLOVES
4 FRESH LEMON SLICES 14 | wholesomemag.com
6 CINNAMON STICKS
IN THE KITCHEN Creating Simmer Pots
SPICED CITRUS - Love the smell of citrus in
the winter? The ingredients in this spiced citrus simmer pot warm the home with a blend of orange, lemon and fragrant spices. Combine the spices in cheesecloth, secure the cheesecloth with string and place all ingredients in a saucepan with water to simmer up a new holiday scent.
4 FRESH ORANGE SLICES
1 TABLESPOON WHOLE CARDAMOM
1 TABLESPOON WHOLE CLOVES
1 TABLESPOON WHOLE ALLSPICE
CHEESECLOTH 4 FRESH LEMON SLICES
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IN THE KITCHEN Creating Simmer Pots
1 TABLESPOON DRIED LAVENDER
3 SPRIGS FRESH ROSEMARY
4 BAY LEAVES 3 SPRIGS LEMON THYME
CALMING HERB - Call up memories
of homemade holiday meals with this calming herb simmer pot recipe. Rosemary, lavender, lemon thyme and bay leaves create a calming scent to fill your home this holiday season. Place all ingredients in a saucepan with water and simmer all afternoon while watching the snow fall.
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used with permission from STRONGERTOGETHER.COOP
ESTABL
COME SHOP WITH US.
IS H ED 19
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Your co-op cash register receipt will show you the percentage of your purchase that supports local farmers, ranchers, and producers. 2504 S Duluth Ave (605) 339-9506 Sioux Falls, SD 57105 www.coopnaturalfoods.com
Your locally-owned, locally-managed grocery store since 1973.
Food, Naturally
checking out the food co-op Tag along as we browse the selections at The Co-op Natural Foods in Sioux Falls with General Manager Molly Langley. Also, feel a little less guilty about the upcoming holiday indulgences this season by planning ahead with healthy breakfast recipes.
FOOD, NATURALLY Avoiding Holiday Weight Gain
AVOIDING HOLIDAY WEIGHT GAIN BY Erin Esser
Oh, the holiday season. We’re quickly approaching the days of pure indulgence and, if we aren’t careful, the holidays are a spare tire waiting to happen. When we think of Thanksgiving and Christmas, tradition is the word that typically comes to mind and holiday traditions are most often centered on food and feasting. Foods, especially those tied to tradition, are emotional. During the holiday season, foods seem to acquire feelings and, when you say ‘no’ to them, the first emotion you’re likely to feel is guilt. It’s as if you’re insulting the food or your host (usually family) if you don’t eat it. Unfortunately, the meals you’re most likely to encounter and least likely to decline this emotional time of year are decadent foods, particularly sweet and sugary desserts. So, what can you do about this predicament? Here are a few tips to help you have fun during the upcoming holidays and still button your jeans when December 26 arrives.
Be Realistic This should be a season of fun and celebration with our loved ones. Don’t attend holiday parties with the mindset that you’ll avoid all foods containing sugar or carbs. That mindset will only set you up for the failure of succumbing to something rich and sugary, thus causing those nasty feelings of guilt. Instead, attend parties with the mindset that you’ll manage your portions and allow yourself to enjoy a few decadent items. Typically, a few bites of a sugary or rich dessert are enough to satisfy cravings.
Drink Plenty of Water Of course, water is good and necessary for us to live, but it can also make us feel a little less hungry at holiday gatherings. Did you know that many of those times when you feel hungry, you’re actually thirsty and a little dehydrated? Drink up.
Go Easy on the Alcohol Alcohol is a common indulgence this time of year, making it easy to drink an excess of calories and sugar. What people aren’t eating at holiday parties, they’re often making up for in their beer, wine and cocktail consumption. A good rule of thumb is to have no more than one drink per hour with water in between.
Manage Stress Try to take time every day for you this holiday season. Read a book, go to the gym or go for a walk. These simple activities will help you minimize the stress that naturally comes this time of year. Realizing that the holidays can and will be stressful is necessary if you want to enjoy your time with family and friends.
Eat Breakfast Eat a good breakfast every morning to minimize overeating later in the day. Cereal with skim milk and a glass of orange juice isn’t a good breakfast but, rather, will derail your blood sugar and send you on a mood swing roller coaster. Start the day with a high protein option combined with good fat. For example, drink a high quality whey protein shake and eat an egg or two with some veggies. This type of breakfast gives your brain and body the fuel needed to manage stress and cravings.
Have Fun
Photo via photos.com
Above all, have fun and enjoy this time with friends and family. Love on your loved ones and count your blessings this holiday season rather than stressing over each bite you take.
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FOOD, NATURALLY Healthy Holiday Breakfasts
Healthy Holiday Breakfasts
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Start each holiday out right this year with a healthy breakfast and feel a little less guilty about the soon-tocome indulgences. Check out these 3 easy and delicious breakfast recipes.
blueberry muffins PREP: 15 min COOK: 25 min TOTAL: 40 min SERVES: 8
topping
1/3 cup brown sugar 3 tablespoons unsalted butter, melted 3 tablespoons oat flour 1/2 teaspoon cinnamon 3/4 cup sliced almonds Pinch of salt
muffins
2 cups oat flour 1/2 cup oat bran 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter, softened
1/2 cup honey 2 eggs 1 cup plain Greek yogurt 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 1/2 cups blueberries
1. Combine all ingredients for the topping in a mixing bowl and stir until the dry
ingredients are evenly coated with the butter. Set aside.
2. Preheat oven to 350 degrees. 3. Line a 12-muffin tin with muffin liners and set aside. 4. Combine flour, oat bran, baking powder, cinnamon and salt in a mixing bowl.
Set aside.
5.
Using an electric mixer, beat the butter and honey until smooth. Add the eggs, one at a time. Add the yogurt, lemon juice and vanilla and mix until combined.
6. Add the blueberries and mix until just combined. 7. Divide the batter between the muffin liners. 8. Sprinkle the topping over the batter in each muffin liner. 9. Bake for 20-25 minutes or until the tops are gently browned and a toothpick inserted in a muffin’s center comes out clean.
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baked apple 7-grain cereal PREP: 15 min COOK: 30 min TOTAL: 45 min SERVES: 6
3 cups natural apple juice, not from concentrate 1 cup 7-grain cereal 1 cup old-fashioned oats 2 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder
1 teaspoon cinnamon 1/2 cup sucanat OR honey 1/2 cup unsweetened applesauce 1/2 teaspoon salt 1 large apple, peeled, cored and sliced into small chunks Turbinado sugar for topping, optional
1. The evening before you plan to prepare the recipe, combine the apple juice, 7-grain cereal and oats in a large mixing bowl. Place in the fridge overnight to soften the grains.
2. The next morning, preheat oven to 375 degrees. 3. Add the eggs, vanilla extract, baking powder, cinnamon, sucanat (or honey), applesauce, salt and apple chunks to the 7-grain cereal mixture and stir to combine.
4. Dump the mixture into a 9-inch square baking dish. 5. Bake for 30 minutes or until the center is set. During the final 5 minutes of baking time, 22 | wholesomemag.com
sprinkle the turbinado sugar on top, if using.
stuffed slow cooker apples PREP: 10 min COOK: 6 hr TOTAL: 6 hr 10 min SERVES: 4
4 large apples 1/2 cup old-fashioned oats 1/4 cup chopped almonds 1/4 cup dried cranberries 1/3 cup sucanat 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 3 tablespoons unsalted butter, chilled 2 cups natural apple juice, not from concentrate
1. Core the apples by using a sharp knife to cut a large circle around the stem. Cut deep enough to remove all of the seeds but not so deep as to cut through the bottom of the apple. Ensure you have created an opening that will hold enough filling. Set the apples aside.
2. Place the oats, almonds, cranberries, sucanat, cinnamon and nutmeg
in a mixing bowl. Toss to combine. Add the butter and cut it in with the dry ingredients using a pastry cutter. Continue cutting in the butter until it is reduced to small chunks that are evenly distributed.
3. Pack the filling into the opening of each apple. 4. Place the apples in a slow cooker and add the apple juice to the
bottom of the slow cooker. Cover and cook on low for 6 hours or overnight. The apples will be very tender and slightly slumped over.
5.
Serve with pure maple syrup, if desired.
buying local Those looking for locally sourced goods can find an impressive array of selections at The Co-op Natural Foods in Sioux Falls. From eggs to grass-fed beef, local foods line many of the store’s shelves and are popular options among members. 24 | wholesomemag.com
Checking out the Co-op WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis
Following a business model quite unlike today’s average supercenter, The Co-op Natural Foods has been serving members in the Sioux Falls community since 1973. We met up with General Manager Molly Langley to learn what has kept the store going strong for so many years.
FOOD, NATURALLY Checking Out the Co-op
I
n today’s marketplace of super and mega grocery centers, The Co-op Natural Foods in Sioux Falls, with its small town vibe and impressive selection of locally sourced goods, caters to those seeking something different. “The Co-op is a great place to be because you’re really able to feel a sense of community on a daily basis,” says General Manager Molly Langley. “Our members have a say in what the Co-op is and what it will become and I think that’s really neat.” The grocer has been serving the Sioux Falls community since 1973 and, with 2700 stock owners and an active membership of 1400 and counting, the store must be doing a few things right. “I really think there’s a resurgence of people who want to feel a sense of connection with the places where they shop,” explains Langley. “The other part of the equation is that more consumers want to know where their food comes from and, as such, are turning to more locally sourced goods.” Originally founded by four households living on farms in the area, the Co-op has undergone many changes since its early days, including several shifts in location. Now, the store is located behind Breadsmith on Duluth Avenue and serves customers from all walks of life. Langley says their mission is simple - to provide high quality foods in the most environmentally friendly and cost efficient way possible. One way of achieving that mission is by sourcing local foods. “Buying local is so important for many reasons,” she explains. “Not only are you helping to support our local economy, you’re also helping the environment. Plus, locally produced food tastes better because it’s grown by food producers who truly care about the quality of
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foods they’re selling to your family.” Just a few of the many local farmers and producers currently selling their products through the Co-op include Lake View Colony, EcoSun Prairie Farms, Anna’s Eggs and Warner’s Produce. “We have eggs, vegetables, beef, chicken, wine and many other options that are all locally sourced,” she says. If you want to know just how much of your purchase from the Co-op was local, take a look at your cash register receipt. It shows the percent of each purchase that came from local producers. Co-op is a term used to describe a cooperative business that’s owned by its customers, or members, for their mutual benefit. It’s a business model seen in many industries, from insurance to agriculture and a cooperative’s core purpose is to provide quality goods and services at the lowest cost. Compare that to other business models where the goal is to sell goods and services at the highest price above cost a consumer is willing to pay. Through the cooperative business model, Langley says The Co-op Natural Foods is able to provide the products that members want for the lowest price possible. Member stocks can be purchased for $25 per share and members can only purchase one share, ensuring everyone has an equal voice. The annual active member fee is $36 and that fee qualifies members for in-store and special ordering discounts. “Becoming a member of the Co-op is easy and only takes a few minutes,” explains Langley. “Just stop in to the store and ask one of our employees to get you signed up. After purchasing a member stock, your stock certificate will be mailed to you and that certificate is redeemable if you ever decide to leave the Co-op.”
“the co-op is a great place to be because you’re really able to feel a sense of community on a daily basis.” - molly langley
FOOD, NATURALLY Checking out the Co-op
While members of The Co-op Natural Foods enjoy a range of perks including a five percent discount on daily purchases, you needn’t be a member to shop at the Co-op. Langley encourages first timers to take their time while shopping and to turn to the employees for assistance. “Ask questions,” she says. “Our employees are extremely friendly and they would love to help you become acquainted with the Co-op.” In many ways, the crown jewel of the Co-op is its bulk section, which includes rice, flours, spices, herbs and many other selections. Langley says bulk foods have always been the backbone of what is sold at the Co-op and this is evident from the bulk bins that line several of the store’s walls. The bulk section also helps fulfill the store’s mission by allowing members to reduce waste and save money. “If you plan to purchase any of our bulk items, I encourage you to bring your own containers to save more. We’ll weigh the container when you bring it in and again at checkout when it’s full,” she explains. While the Co-op has a strong membership and community support, Langley says there is still work to be done in educating others about what is available at the store. “One misconception we’ve had to battle and that I think we’re finally moving past is that we are a weird or exotic ingredient store,” she explains. “Sure, we have those unconventional items, if you want to call them that, but we also have your everyday items. Grass-fed beef is one of our biggest sellers.” Langley says she sees many new members join the Co-op as an outlet to find healthy and organic foods. She says employees are available to help customers and members make those healthy selections and her advice for making the
switch from processed foods to a more natural diet is, take it slow. “Take the process one step at a time,” she says. “Make one positive change per week and regularly remind yourself that changing your food habits takes time. By taking the process one step at a time, you’ll be much more likely to succeed.” Those looking for a quick and nutritious meal to take on the go after buying the week’s groceries can turn to the Co-op’s grab and go section. “We noticed that more people were coming in during their lunch hours and were asking for items to take on the go. So we met that demand by offering these lunch selections,” she says. “Now, we typically have a soup or two and sandwiches available for purchase.” Soup and sandwich selections change daily and are created using hearty and healthy ingredients. Take the spicy buffalo chicken chowder for example, made with organic carrots, onions, celery and garlic, a blend of cheeses and slow-roasted chicken, all simmered in a creamy broth and accented with the spicy flavor of buffalo wings. “We have a great lineup of grab and go items,” says Langley. “They’ve been a great addition to the store and I think our members really enjoy the options.” With a supportive membership and a growing public interest in finding quality and healthy ingredients, Langley says the Co-op’s future in continuing to serve the community looks bright. “I see us continuing to expand and possibly require a larger facility in the future,” she says. “However, this is a really great location so we’ll just have to see what happens. Overall, I’d just like to see our membership continue to grow.”
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Dining Out
where to go, what to eat Learn the story behind the popularity of Breadico di Napolitano breads and reserve your table at the second annual Sioux Chef Challenge fundraiser event. The holidays have arrived in South Dakota and the dining out options couldn’t be better!
Serving breakfast, lunch and dinner daily along with European wines, American craft brews and award-winning coffee roasted by our friends at Black Sheep Coffee Roasters. Visit us on the weekend for breakfast specials and dinner Prix Fixe menus. Hours: Monday - Thursday 7 a.m. to 7 p.m. Friday 7 a.m. to 11 p.m. Saturday 8 a.m. to 11 p.m. Sunday 9 a.m. to 1 p.m. Our cuisine is inspired by fresh, local ingredients and highest quality meats with changes made to the menu daily.
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GÀ ğ į´íí į ğà æ ĥįß IJį´íí į íí ď 332 South Phillips Avenue 605.275.3181 Call today for reservations.
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Photos via Diversity Kiwanis club of Sioux Falls
DINING OUT Sioux Chef Challenge
SIOUX CHEF CHALLENGE Q&A with Stacey Kracht
November 14 marks the second annual Sioux Chef Challenge hosted by the Diversity Kiwanis club of Sioux Falls. A great lineup of food and entertainment is slated for the event and we sat down with event chair Stacey Kracht to gather all the details.
Question: What is the Sioux Chef Challenge and when is this year’s event?
Answer: The Sioux Chef Challenge is hosted by the Diversity Kiwanis club of Sioux Falls and it’s a fundraiser event to support our mission which is to serve the children of the world. This is the event’s second year and it will be held on Thursday, November 14 beginning at 6 p.m. at the Sioux Falls Convention Center. Executive and sous chefs from local restaurants and catering companies will be creating appetizers, entrees and desserts in an effort to be named best in their category. Q: How will the proceeds from this year’s event be used?
A: The Sioux Chef Challenge was created to become our main annual fundraiser and funds from the event will be used to support our upcoming year’s projects. Those projects include the BackPack Program, Project Warm-Up, Lutheran Social Services Winter Wear Drive, Guatemala Shoe Drive and Mission Haiti sponsorships. Our projects are both locally and globally focused. Q: What can attendees expect during the evening?
A: Not only are you going to be sampling some great food prepared by the area’s top chefs, you are also going to be enjoying an evening of great entertainment including live music. Attendees can participate in the evening’s judging by casting their vote for the people’s choice award. Q: How will the evening’s winning chefs be selected?
A: Guest judges will select the winner of each category based on taste, creativity, use of fusion, technique and appearance. One chef will also receive the people’s choice award. Last, the judging panel will grant a diversity award to the chef that most successfully uses fusion in their dish. Q: What advice do you have for attendees to get the most from the evening?
A: Well, the Sioux Chef Challenge is a great opportunity to enjoy an evening out with friends but it can also be a great date night. If you’re planning on attending with a large group, I encourage you to purchase a table for 10 as this ensures a table will be reserved solely for your group rather than finding spots at open tables upon arrival. The main thing is to just really get into the mood of the evening. Chat with the chefs, meet new people and enjoy an evening of great food and entertainment. Q: What is the cost to attend and where can tickets be purchased?
Photo via photos.com
A: Tickets can be purchased on our website at www.diversitykiwanis. org/tickets. We are limiting the event to 300 attendees so I encourage everyone to purchase tickets as soon as possible. The cost for one ticket is $41.50 and the price for two tickets is $77.50. A reserved table for 10 is just over $400. Anyone with questions can contact me at (605) 321-0170. wholesomemag.com | 33
the lodge life Although Chef Joe Fossett has traveled the world and cooked in several top restaurants, he has found his niche in the hunting lodge kitchen. In fact, he’s one of very few chefs to have prepared meals in three of the world’s top 20 wing shooting destinations. 34 | wholesomemag.com
Bre
B g rea n i k d a
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David Napolitano, owner of Breadico di Napolitano in Sioux Falls dishes on the popularity of his quicklyexpanding bakery.
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HIGH QUALITY, FRESH INGREDIENTS and a balance between science and intuition are the driving forces behind Breadico di Napolitano, a small Sioux Falls bakery owned by David Napolitano. “I’m able to make bread for people the same way I would for family and friends. I make decisions about what to use based on what I would want to provide my family because everyone else’s family is just as important to them,” says Napolitano. “Bread makes people happy and it brings people together, almost like wine. It’s celebratory.” Breadico has been serving bread to the Sioux Falls community for two and a half years and the business has quickly cultivated a loyal following. “I put my hands on bread every day and I pay attention to it,” says Napolitano. “Two years isn’t very long, but every day is an opportunity to
C
DINING OUT Breaking Bread
craft it into something new and wonderful.” Napolitano, originally from Vernon, South Dakota, didn’t begin his career as a baker. After college, he moved to the East Coast and began working at a pharmaceutical company as a marketing representative. Yet, he soon learned that the corporate world wasn’t for him. “40 hours per week, Monday through Friday - I hated it,” he says. He quit, moved back home, and decided he wanted to work with his hands. That’s when he entered the world of baking. Napolitano began his new career at a Sioux Falls bakery before moving to Minneapolis where he was given an entry level position at Salty Tart Bakery working with owner Michelle Gayer. “She took a chance on me and let me try baking bread,” he says. While at Salty Tart, Napolitano devoted his time to perfecting the craft of bread making. With no formal culinary training, he had to learn the technique and science of fermentation on his own. He read books and blogs, asked questions of other bakers, and soaked up all the knowledge he could from various sources. “I learned hands-on the result of my own recipes and I made a lot of mistakes. I saw what sold and what didn’t,” he says. Napolitano quickly learned that baking bread is a scientific process with time and temperature being the most important components. In the beginning, he focused on those components and followed recipes. He added water when a recipe said to and he let dough sit when a recipe said to. He added flour because that’s what the recipe said to do. Yet, something was missing from the process. Then, he had a breakthrough. “I was making bread and I figured out the relationship between everything. All
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of those flavor profiles opened and I knew comprehensively how the whole thing worked and it made sense. Bread is a gentle balance between science and intuition,” says Napolitano. “My breakthrough gave me the freedom to create and make art with my hands. Now, I can look at a rack of spices, develop recipes in my head, bake, and hit it right because of intuition. I can’t do that with anything else. I can’t do a pie crust or meat, but I can do bread.” After his breakthrough, Napolitano’s career as a baker changed rapidly. He left Salty Tart and returned to Sioux Falls to start his own bakery. At Breadico, he doesn’t rely on a jar for his flavors but, rather, uses fresh ingredients to shape the artisan breads. For example, when preparing roasted garlic bread, he buys fresh garlic, roasts it himself and chops it himself. Although fresh ingredients yield a better bread, Napolitano says there are some drawbacks to cutting and chopping everything yourself. “I cut my own onions and I cry and cry. I cut my own jalapenos and, at the end of the day, I’ll wash my face and burn my eyeballs,” he says. “People ask me why I don’t make my jalapeno and cheddar bread often. That’s why.” Napolitano says he pursues a dynamic flavor profile with each of the bakery’s signature breads. For example, since he developed the ancient grain bread to become a staple for breakfast toast and lunch, he knew it had to be nutty with a hint of sweetness. The loaf also needed to offer a lasting deep flavor, a memorable texture and, of course, enhance a meal’s nutritional value. Then there’s the raisin bread with its sweet dough and irresistible cinnamon-swirled center. Napolitano developed the raisin bread because he wanted a loaf for himself every day but he says the bread has quickly built a reputation for itself.
DINING OUT Breaking Bread
“There was a lady at the farmers market who came up to me and said, ‘I’m from out of state, but I hear your raisin bread is legendary,’” he says. “It’s such a familiar loaf to people and I think that’s what makes it such a favorite.” While the loaves at Breadico include a range of flavorful ingredients, Napolitano admits that his favorite ingredient is the most basic of all. “My favorite ingredient is plain white flour,” he says. “White flour is peaceful and soft and it makes soft dough. It stretches well, shapes well, and bakes nicely. Everything else has an attitude.” Napolitano left the corporate world because the Monday through Friday, 8 a.m. to 5 p.m. schedule was unfulfilling. Now, he has six alarms on his phone to keep him on schedule and only a few afternoon hours are available as downtime between bread batches calling for his attention. “I always have dough,” he says. “I usually start about 6 p.m. and let things sit. Then, I bake as close to delivery as possible.” All of the bakery’s breads are prepared with Napolitano’s natural starter, which is made from a combination of flour and water. Much like with wine, beer or brandy, the starter is allowed to break down and ferment in a controlled environment until the right combination and ratio of bacteria have developed. The resulting gassy, bubbly mixture is then given new life with the addition of more flour and water until it blooms into a round, fluffy loaf that’s loaded with sweet gasses and flavor. The entire process can take up to 30 hours. While it’s a lengthy process, Napolitano chose this specific method to ensure that the flour is broken down to a point where all of the complex sugars and nutrients are readily available for easy digestion.
“If you’ve had my bread, you’ve probably noticed that you can eat a whole baguette or loaf of raisin bread without feeling like a big ball of dough,” he explains. “Bread, contradictory to what you hear, can be a wholesome, healthy food if it’s prepared in the right manner.” While he enjoys life at his small bakery, Napolitano admits that he sometimes misses working with others. “Working in a bakery was the most fun I ever had,” he says. “There are impossible nights, when I’ve made too much dough and my oven is too small and I’m totally beat. So, on those nights, I’ll pray for strength and swiftness. It’s incredible how God can transform you if you’ll give him 20 seconds of prayer.” Life as a baker wasn’t the path Napolitano originally walked but it became his path after trial and error and after passion and education brought him there. “Bread isn’t a secret. It belongs to everyone,” he says. “I wish people could see my bread when it comes fresh out of the oven because it’s so much prettier than in a bag in an air conditioned store. Perhaps someday they will.” Breadico breads are available in Sioux Falls at Pomegranate Market, The Co-op Natural Foods, Look’s Market, Josiah’s Coffeehouse and Café, Cleaver’s Meat Market and K Restaurant. The loaves are also available for purchase at M.B. Haskett and are a focused part of the delicatessen’s menu. “My goal has always been to bring the best of my adventures home and be genuine about what I make,” he explains. “There are many directions a little business like this could go so we’ll have to wait and see what the most exciting route will be.”
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“bread makes people happy and it brings people together, almost like wine. it’s celebratory.� - david napolitano
Food Heritage
making holiday traditions Prepare homemade treats for friends and family this holiday season using our recipes for sugar cookies, gingersnaps and spiced pear bread. Then, join us as we explore the state’s longstanding Norwegian holiday traditions and try your hand at a few traditional Norwegian recipes.
FOOD HERITAGE Giving Holiday Treats
Giving Holiday Treats Love the idea of giving homemade treats during the holiday season but can’t ever seem to find the time to prepare those treats? Making and giving homemade goodies needn’t be stressful and, contrary to popular belief, is actually quite easy. Follow these tips and learn how to make cookies, breads and other treats for friends and family this year while also keeping your sanity. Homemade treats can be memorable holiday gifts but they are often viewed as too time consuming to prepare in the midst of the holiday season. With a little preplanning, you can bypass the stress and still prepare loads of delicious goodies to give to your friends and family. Here’s how:
Gather Supplies A major mistake many people make when preparing holiday goodies for others is not gathering the necessary supplies in advance of baking day. Not having the proper ingredients or pans is the quickest way to derail your holiday baking plans and is sure to leave you giving up on the notion before you even make the first batch of cookies. First, decide which recipes you’ll be preparing this year and determine how many batches you’ll require. Then, read through the recipes and make a detailed list of the ingredients and other supplies you’ll need. Purchase the required supplies well in advance of baking day so you’ll have enough time for another grocery run in case you forget an essential. On baking day, follow each recipe closely to avoid missing a crucial step.
Keep it Simple After populating an entire Pinterest board with cute and elaborate holiday treats, many home cooks are inspired to try their hand at icing holiday cookies with ornate patterns or with wrapping their holiday treats in homemade paper. Unless you have the time and patience for those tasks this holiday season, forget it.
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Instead, maintain your sanity and avoid the frustration of things not turning out quite as you had planned by simplifying the baking process. As long as the cookies taste good, recipients won’t care if they’re decorated in an elaborate pattern or with standard white icing. And, while homemade paper would look pretty, the packaging will last for about two seconds before being discarded. As such, a standard box or bag tied with festive ribbon will do just fine.
Use Your Freezer Recipients won’t know if the goodies you’ve given them were made earlier that day or were thawed after being made and frozen two weeks ago. Save yourself the stress of baking and delivering holiday treats on the same day by making and freezing the baked goods in advance. Most baked goods will freeze well for a few weeks and often as long as a month or more in a deep freeze. Seal the treats tightly in bags or lidded containers to prevent freezer burn and write the date frozen on each container.
Know the Recipients Before making this year’s holiday treats, ask yourself a few important questions. Who will be receiving the goodies and do they have any dietary restrictions? These are essential questions to ask before baking day because the time and effort you put into making the food will be lost if the recipient can’t eat it. By tailoring the gifts for each individual, the thought you put into the process will be all the more remembered.
Optional: Imprint each cookie with a festive holiday message using cookie stamps.
sugar cookies
gingersnap cookies
PREP: 15 min COOK: 30 min
PREP: 15 min COOK: 30 min
TOTAL: 45 min MAKES: 4 dozen
TOTAL: 45 min MAKES: 4 dozen
1 cup unsalted butter, softened 1 1/2 cups sugar 1 teaspoon vanilla extract 3 eggs 8 ounces sour cream 2 teaspoons baking powder 5 cups flour 1/4 teaspoon salt
1. Preheat oven to 350 degrees.
2. Cream the butter and sugar using an
electric mixer.
3. Add the vanilla extract and eggs, one at a
time, and continue mixing until combined. Add the sour cream and mix until combined.
4. In a mixing bowl, combine the baking
powder, flour and salt and slowly add to the mixer bowl; mix until combined.
5. Roll the dough out in batches on a lightly
floured surface and cut using a cookie cutter. Sprinkle with sugar.
6. Transfer the cookies to lined baking sheets
and bake for 10 minutes or until very lightly browned.
2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 tablespoon ground ginger 1 teaspoon cinnamon 3/4 cup unsalted butter, softened 2/3 cup sugar 1 egg 1/3 cup molasses 1 teaspoon vanilla extract Extra sugar for rolling
1. Preheat oven to 350 degrees. 2. Combine the flour, baking soda, salt, ginger and cinnamon in a mixing bowl. Set aside.
3. Cream the butter and sugar using an
electric mixer. Add the egg and continue beating until combined. Add the molasses and vanilla extract and beat until combined.
4. Slowly add the flour mixture to the mixer bowl and mix until blended.
5. Roll the cookie dough into small balls, each a little larger in diameter than a quarter. Roll each ball in sugar and place on lined baking sheets.
6. Bake for 10-12 minutes or until flattened and lightly browned.
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FOOD HERITAGE Giving Holiday Treats
spiced pear bread PREP: 15 min COOK: 1 hr
TOTAL: 1 hr 15 min SERVES: 6
bread
2 or 3 Anjou pears, grated 2 teaspoons lemon juice 1 cup all-purpose flour 1 cup whole wheat pastry flour 1/2 teaspoon salt 2 teaspoons baking powder 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1 teaspoon cinnamon 2/3 cup brown sugar 1/2 cup (8 tablespoons) unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk
glaze (optional)
1/4 cup pure maple syrup 1 teaspoon vanilla extract 4 tablespoons powdered sugar
1. Preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan and set aside.
2. Grate the pears using a handheld grater.
The grating process will produce a fair amount of juice. Lift the pear gratings from the juice and place in a measuring cup. The pear gratings should equal 1 cup, meaning you may or may not require all three pears. Add the lemon juice to the pear gratings and set aside.
3. Combine the flours, salt, baking powder, nutmeg, cloves, allspice and cinnamon in a large mixing bowl. Set aside.
4. Using an electric mixer, cream the brown sugar and butter until smooth. Add the eggs, one at a time. Add the vanilla extract. 5. Alternate between adding the flour
mixture and the milk until all ingredients are combined. Add the pear gratings and continue mixing until combined.
6. Pour the batter in the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool completely. 7. To create the glaze: Combine the maple
syrup and vanilla in a mixing bowl. Whisk in the powdered sugar until the glaze is smooth in consistency. Drizzle the glaze over the cooled bread.
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Sticking with Tradition WORDS BY Marcella Prokop This holiday season, many South Dakotans will celebrate their Norwegian heritage by preparing traditional recipes such as lefse, lutefisk and kransekake. From the family table to the potluck table, Norwegian delicacies are easy to find this time of year.
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OVER THE PAST few centuries, the Upper Plains region has developed a food style all its own, thanks in part to the Scandinavians who settled this area in hopes of owning their own land. These people brought with them the word smörgåsbord and the idea that a medley of foods can create a sumptuous table. As the holidays approach, one group of these hardy people—the Norwegians—comes to mind for their enduring legacy of traditional holiday foods. Norse by birth or chosen relation, these South Dakotans commonly share their Norwegian heritage with others during this festive time of year. “Lutefisk was a big part of our family tradition,” says Rev. James Olson, who grew up on a farm in northeastern South Dakota and now lives in Sioux Falls. “When I was small, we would go to the grocery store, and there would be barrels of lutefisk during the month of December. You would then have to bring it home and prepare it.” Olson, who is 100 percent Norwegian, is part of a Norse heritage organization that promotes cultural membership and education. Although he says he’s no expert on how and why all Norwegian traditions came to be, Olson admits that his interest in maintaining a link to his family’s past has provided him with a culture he enjoys promoting. “I have been to Norway several times, and when I would talk about things Norwegian with my family there, they would say ‘you’re more Norwegian than we are in keeping up some of the traditions!’” For Olson, as for others with this distinct heritage, lutfisk or lutefisk, lefse, and an array of Norwegian sweets offer holiday cheer when the foods appear each year. Traditionally, lutefisk was an inexpensive dried fish that could be reconstituted when needed. Olson says modern lutefisk preparation is much easier than in the past, when the cook had to treat the leathery piece of cod with lye to soften it. Yes, lye, the stuff of murder mysteries and harsh soap.
Photo via photos.com
Photo via photos.com
“you never think about these things, or traditions, or why you do what you do with food until someone asks you about it. i guess you just do what your parents do, and a lot of the time, it’s important because that’s where it comes from.” - kristi hoff
FOOD HERITAGE Sticking with Tradition
The fish was then boiled to remove the chemical and served on a piping hot plate with butter or cream sauce. Proponents of the dish say that, when properly prepared, it’s flaky, slightly firm, and, yet, just a bit gelatinous and wobbly. “One of the things some people find difficult to deal with is that they tend to overcook the fish, and it turns almost to jelly,” Olson says. The frozen, pre-treated lutefisk available in stores today simply needs to be dropped in a pot of boiling water and left to steep for about five minutes with the heat off. Despite its bad rap as a challenging, smelly dish, lutefisk remains popular, with several regional churches hosting annual lutefisk suppers. If boiled cod just doesn’t seem like a holiday treat in your house, Olson says there’s no need to worry—a stack of warm lefse or a plate of special cookies will soothe even the pickiest palate. “We don’t necessarily have lutefisk because my brother and older sister do not care for it that much,” he says. “But lefse is still very much a part of our tradition. And cookies. A good Norwegian housewife will make seven kinds of cookies for Christmas.” Olson laughs while sharing this notion of Norwegian housewives and cookies, but, in essence, he’s right. Visit any of the aforementioned holiday dinners, and a dazzling assortment of cookies, cakes and breads will accompany the meal. For some women, baking cookies and other sweets during the holidays was a way of making extra money for their families. 96-year-old Leaine Rollag of Brandon is one of those women. The daughter of a Norwegian and a Swede, Rollag learned how to prepare Scandinavian goodies when she was quite young. “One of the first things I ever made was potetball, or potato ball,” she recalls. As other siblings joined the family, Rollag was tasked in helping her mother with things like kransekake, lefse, or main courses. Although she
doesn’t recall having any special kind of meat at the holidays—“we weren’t picky, we ate what we had,” she says—by the time she had a family of her own, baking goodies at the holidays was such a part of her life that Rollag kept up the practice and even sold her cookie trays and sweets to others. This job was one she enjoyed until well into her 80s. “I used to cook ten pounds of potatoes at once,” she laughs. “I had to quit because it got to be too much. Rolling out all that dough was a lot of work.” Although she’s no longer making these treats, Rollag’s recipes for dough show evidence of attention, bearing modifications in her neat, cursive script. There are doublings and little side notes, all added over the years after trial and error led her to the right combinations. This, she says, was not common practice for her as she first learned to cook. “You didn’t write anything down, and you never measured it. You just knew the right amount of flour,” she explains. Like most people who repeatedly prepare a certain recipe, Rollag says a feel for the dish just comes with making it again and again. It’s the enjoyment of and reverence for these home crafts that has helped preserve Norwegian customs in South Dakota in such a profound way. Although lutefisk, lefse and Norwegian cookies have their roots in Norway and have been passed along from generation to generation, local Norwegian food caterer and baker Kristi Hoff says one needn’t be Norwegian to appreciate the tradition and unique flavors of the country’s food. As a descendent of Sioux medicine man Black Elk, she should know. “My mom is German and Norwegian and my dad is all Norwegian. But I’m Native,” she says. “People kind of look at me funny when they find out, but see, I was adopted. And to me, [Norwegian cooking] is just part of what I grew
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FOOD HERITAGE Sticking with Tradition
up with. It’s part of my heritage.” Hoff says she remembers being around eight the first time she made rosettes, a traditional Norwegian cookie. Today, she and her mother Benita Hoff make and sell Norwegian cookies, cakes, bread and open-face sandwiches for individuals and groups like the Norwegian Glee Club or Sons of Norway. The sandwiches utilize easily accessible meats like salmon or beef, but Benita says the real highlights of this finger food are the breads and cheeses used. Homemade rye or saffron bread adds an additional layer of flavor to sandwiches not commonly offered with white bread. “The saffron bread is kind of sweet, but the saffron flavor is there. It’s very nice,” says Benita. In addition to serving up some filling bites, the Hoff women create a marvelous kransekake, a traditional almond paste cake made of stacked rings. To prepare the dessert, they first measure the cake dough using a tape measure before cutting the dough into equal lengths. They then press the dough pieces into a kransekake forme, or series of round molds. Once baked and cooled, the cake is assembled ring by ring and bound together with homemade (and yes, it must be homemade) frosting. “I’ve learned my lesson with that frosting,” says Hoff. “When frosting in tubes came out, I thought I’d try it because it would be easier. But oh now! The icing melted, the rings didn’t stick… it didn’t work. So you always have to use homemade frosting on this cake.” Used for graduations, weddings, birthdays and holidays, the cake has a hollow center that allows for small gifts and even bottles of wine to be tucked inside. It’s not uncommon for the cake to bear little Norwegian flags or other symbols that represent the occasion. This past August, Hoff ’s kransekake won best in show at the Sioux Empire Fair. Whether they’re selling their bounty or enjoying a meal at home, both
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Hoff and her mother say that the connection to Norse culture helps them feel close to their family members—living, unknown or departed. “My dad helped create and carry on the family traditions that we have,” Hoff explains. “There are certain things that, whenever we make them, we think of him.” Benita agrees, adding that, despite their years of cooking a dish together, there are times they just can’t help think of the family patriarch, Clifford, who helped his children sew traditional Norwegian costumes and learn bits of the language. “I didn’t know how to make any Norwegian food until I married him,” Benita says, chuckling. “He said, ‘You have to learn to make this. If my grandmother can make it, so can you!’ Now, we try to make the rollepolse [a roll made of various meats and spices], and sometimes we have luck making it, and sometimes we don’t. We just haven’t got the right technique since my husband died.” Hoff nods in agreement. “You never think about these things, or traditions, or why you do what you do with food until someone asks you about it. I guess you just do what your parents do, and a lot of the time, it’s important because that’s where it comes from.” Whether one’s food traditions are bound to “the land of ice and snow,” or are an amalgamation of the customs and flavors that make up America’s cultural landscape, sharing and sampling food with friends and family at the holidays is an important aspect of community, regardless of where that community is. As the holidays approach yet again, South Dakota’s Norwegian pride means that many families will be digging out their kransekake molds, lefse pans and great-grandma’s lutefisk recipe in preparation for the season’s gatherings.
FOOD HERITAGE Sticking with Tradition
Norwegian Holiday Recipes Lefse recipe via Leaine Rollag
3 C. potatoes, peeled, boiled and mashed 3 T. melted butter or margarine 1/2 tsp. salt 1/4 tsp. baking powder 1 C. flour (may need less if potatoes are dry) 1 tsp. sugar
photo via Leaine Rollag
1. Prepare potatoes. Add butter while hot. 2. Mix salt, baking powder, flour and sugar, add to potatoes when cool. 3. Knead the mixture until dough feels smooth and elastic. 4. Pull off pieces of the dough and form into walnut size rounds. Roll each round into a thin circle and cook on a greased and very hot griddle until light brown and spots appear. 5. Stack with waxed paper and cover until ready to serve. Many people spread butter over their lefse, and then sprinkle it with sugar.
Kransekake (or cookie dough) recipe via Leaine Rollag
I always use three pounds of almonds so I’m sure to have enough dough for rings. I like to make cookies with what is left. Three pounds makes 1 cake [18 rings] or 300 small cookies.
Dough
Icing
3 lbs. almonds 1 C. powdered sugar 2-3 flat T. flour 2 large eggs, slightly beaten
1 1/2 to 1 3/4 C. powdered sugar (start with 1 1/2 C. and see if you need more) 1 egg white 2-3 drops of vinegar
1. Grease your ring molds with melted butter and sprinkle with semolina. 2. Grind almonds. Do not use a mixer to do this. Set your oven to 325 degrees. 3. Mix ground almonds, powdered sugar and flour. Work in eggs in stages. The mixture must be firm, but not dry. 4. Roll the dough to fingerthick lengths on a board dusted with powdered sugar to prevent sticking, and place lengths in prepared ring molds. Make sure that they are not
too thick. During baking they will swell, and if they are too thick they will stick together. If using a piping bag, choose a hole or star that is no larger than 12 mm across. 5. Press the ends of the lengths thoroughly together when making the rings or they will open during baking. Put the molds on a baking tray and bake in the middle of the oven for 10-12 minutes. Cool rapidly. 6. As soon as rings are cooled, tip out of molds. 7. Mix icing sugar, egg white
and vinegar to a thick mixture, and pipe this onto rings in a thin line or zigzag pattern. Pile the rings on top of one another when the icing is almost dry. The rings can also be bonded with a few drops of caramel made by melting sugar in a dry pan and lightly browning. 8. Ring cake should be kept in an airtight container. Put a fresh crust of bread in the container a couple of days before the cake is to be served— this will give it the right “chewy” texture.
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605.610.9770
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ACELLIS.COM
Locally Grown
preserving the harvest Learn how to extend the shelf life of this autumn’s harvest by properly curing and storing onions, potatoes and more. Also, learn the ins and outs of cheese making from Kris Swanson, owner of Valley Side Farm Cheese.
Photo via photos.com
LOCALLY GROWN Storing the Harvest
Storing the Harvest Whether you hauled in this year’s harvest from your garden or stocked up on goods during the year’s final farmers markets, having a pantry full of locally grown vegetables as winter approaches brings a comforting sense of assurance. Yet, stocking up on produce for the winter is only half of the battle. The other half is learning how to properly store the goods. By now, your garden is likely a barren sight, cleared of the autumn harvest and prepped for a winter of dormancy. Yet, from potatoes to winter squash and beyond, much of the season’s harvest may still remain at hand. While you may be hoping the goods will last through the winter, if they aren’t stored properly, you could face a spoiled harvest before the New Year arrives. Here are some tips for storing this year’s harvest properly:
Storing Potatoes Potatoes are among the easiest vegetables to keep, thanks to their extended storage life. If stored properly, potatoes commonly keep for 6 months or longer but, to get the longest life from this year’s potato harvest, you should first cure them. To cure potatoes, first brush off any large clumps of dirt from their surface. Next, lay them on a bed of newspaper in a dark place at a temperature of 50 to 60 degrees for 14 days. The curing process thickens and drys the potato skins, which leads to longer storage lives. Don’t wash the potatoes before storing them as this can lead to rot. After the potatoes are cured, sort them and remove and immediately use any with broken skins or visible damages. The potatoes should then be layered in baskets or ventilated boxes, with newspapers inserted between each layer. Place a final layer of newspaper on top to block out light. Store the potatoes in a basement or root cellar at a temperature of 35 to 40 degrees. Check them periodically for signs of rot and remove any questionable potatoes from storage. A few sure signs that the potatoes aren’t stored properly is if
they show signs of decay or growth.
Preserving Winter Squash and Pumpkins Although harvested winter squash, pumpkins and other goods are no longer maturing on the vine, they’re still very much alive. The object of storing them properly is to slow the rate of respiration and to protect against storage rot. To receive the longest storage life from your winter squash and pumpkins, you’ll first need to harvest them at the right level of maturity. For example, butternut and acorn squash are mature when their skins are very hard and can’t be punctured with your thumbnail. Ideal long term storage temperatures for pumpkins and most winter squash is between 50 and 55 degrees. On average, pumpkins will keep in storage for 2 months and winter squash will keep for 2 to 6 months, depending on the variety.
Keeping Onions In addition to the flavor they bring to many meals, another great benefit of onions is their long shelf life. When stored properly in a cool, dark location, some onion varieties can maintain their quality from 2 months up to a year. Onions should be cured before they are moved into storage. To do this, spread the onions on a single layer in a dry and breezy location at room temperature and leave them for 2 to 4 weeks. During the curing process, the necks of the onions will wither and the skins will tighten around the bulbs. After the onions are cured, transfer them to mesh bags, a basket or a ventilated box and store in a cool location with a temperature between 35 and 40 degrees.
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Valley Side Far
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A Passion for Cheese WORDS BY Shayla Ebsen PHOTOGRAPHY BY Cory Ann Ellis
rm Cheese
After a successful career as a nurse, Kris Swanson took a chance and followed her passion by starting Valley Side Farm Cheese. In its second year, the cheese business is quickly making a name for itself and Swanson has big plans for the future. We sat down with her to get the scoop on life as a cheese maker and to learn just what is involved with starting this type of business.
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“there’s a good feeling that comes with putting in a hard day’s work and with contributing to raising food.” - kris swanson
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LOCALLY GROWN A Passion for Cheese
T
ucked inside a small shop at the Valley Side farmstead a short drive from Sioux Falls is Valley Side Farm Cheese, a blossoming cheese business owned by Kris Swanson and her husband. The cheese operation is now entering its second year, but Swanson says the day they decided to start the venture still feels like yesterday. “I wanted to do something where I could be my own boss,” she says. “My husband and I prayed about it and decided that we were going to try the cheese business and see how it goes. Of course, starting a business can be scary at times but, so far, everything is actually going really well.” Not familiar with the ins and outs of cheese making, Kris and her husband began the venture with a trip south to visit a Texan cheese maker. Next, they attended a week of training at the Vermont Institute of Artisan Cheese. After returning home to more reading, consulting and planning, they were ready to make their first batch. But, before that could happen, their vat, which had been ordered from the Netherlands because the small size they needed wasn’t available in the states, needed to arrive. “As with any business, we have had to learn as we go along,” says Swanson. “The startup process was a little tricky at times, especially with all of the unexpected costs and also with the learning curve. We made it through though and are all the stronger for it.” Swanson begins most days pasteurizing milk, the first step required to make many of her cheeses that involves heating milk to 145 degrees in a lidded vat for 30 minutes. After cooling the milk to 90 degrees, Swanson stirs in the culture, adds the rennet and waits for the
mixture to harden. Then, she cuts the mixture with knives and watches as the curds sink to the bottom of the vat and the whey floats to the top. After more cooking, she drains the whey, salts the cheese and fits the finished product into a mold. Yet, even when following each step of the process precisely, Swanson has learned that no two batches of cheese typically turn out the same. “I try to keep everything as consistent as possible but many variables play into the process, such as the milk that is used from one week to the next, and each batch can always be different, which also is part of the fun,” she explains. She has also learned the hard way that not every batch turns out perfectly. “I’ve had several batches of cheese over this past year that didn’t work out,” she explains. “That can be disheartening because it isn’t an inexpensive process and I just see my dollar bills going out the window. But, when it happens, I just refocus and make sure I make up for it with the next batch.” As a cheese producer, Swanson must remain compliant with state regulations and the operation undergoes regular inspections. Luckily, her assigned state inspector was previously a cheese maker and has provided much guidance over the past year. “Our state inspector has been wonderful in helping us,” she says. “Of course, he makes us follow the rules, but he is so good with encouragement and has helped us several times with adapting our practices to save us more money.” Using milk purchased from South Dakota State University, Swanson creates a range of traditional and specialty cheeses including
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gruyere, 5-star pepper cheddar, bacon cheddar and various flavors of cheese curds. The cheeses are available at several local businesses including Pomegranate Market, The Co-op Natural Foods and The Market on Phillips and are also sold during seasonal farmers markets. “I’ve found that cheese popularity varies greatly from one market to the next,” she explains. “One week I won’t be able to sell any of my dill cheese and the next week I won’t have enough because it’s selling so quickly. The cheese curds always sell well though.” Swanson says she enjoys all of her cheeses but admits that one of her personal favorites is the gruyere, a fragrant raw milk cheese that must age for at least 60 days before being sold. She also enjoys a regular sampling of cheese curds, having perfected the curd recipe over the past year through trial and error.
“I’m at the point now where I know what a good cheese curd is supposed to look like,” she explains. “When I first started, I found out I was cooking too long so the curds came out looking dry. So, again, I had to adjust my processes as I learned.” Swanson is no stranger to country life, having grown up in rural Minnesota, and is glad she returned to that lifestyle as an adult. The Valley Side farmstead was established in 1873 and is now being run by its seventh generation. In addition to crafting cheese, the Swanson family raises cattle and grows crops. “I love farm life and the solitude of living in the country,” she says. “I also love the work ethic our kids have developed because of being raised on the farm. They know that things don’t just get handed to you and they know the value of hard work. There’s a good feeling that comes
with putting in a hard day’s work and with contributing to raising food.” Since Valley Side Farm Cheese is still in its infancy, Swanson says she’s excited to see what the future will bring. For now, she has plans to begin making and selling fresh mozzarella while continuing to perfect her other cheeses. She has also been dreaming up plans for their main barn, which, in many ways, is the farmstead’s flagship. “My dream is to fix up our big barn and use it for our cheese operation,” she says. “I’d love to reserve half of the barn for production and use the other half as the store. We could use the loft for parties and such and we’ve also talked about lifting up the barn to install a cheese cave underneath. Last, I envision a patio on the east side of the barn where guests could sit and enjoy their wine and cheese.”
Holiday Recipes
side dishes and desserts Impress your friends and family this holiday season by preparing recipes from our collection of holiday side dishes and desserts. From traditional apple pie to savory stuffed squash, these recipes are sure to complete any holiday meal.
This flavorful side dish will impress your holiday guests while adding color to the holiday dinner table.
stuffed butternut squash PREP: 15 min COOK: 1 hr 20 min TOTAL: 1 hr 35 min SERVES: 6
1 large butternut squash, halved lengthwise 1. Preheat oven to 375 degrees. 1 tablespoon olive oil 2. Coat the butternut squash halves with 1 tablespoon olive oil and sprinkle Salt and black pepper generously with salt and pepper. Roast for 45 minutes or until tender.
stuffing
2 tablespoons olive oil 2 tablespoons unsalted butter 1 clove garlic, minced 1/2 yellow onion, chopped 1/2 cup parmesan cheese, shredded 1/2 cup romano cheese, shredded 1/2 cup cream Salt to taste
3. Remove the squash from the oven and allow to cool slightly, leave the oven at 375 degrees.
4. Remove the center portion of the flesh from the squash peels and transfer to a
mixing bowl, leaving just enough flesh to maintain the shape of each peel. Set the bowl and peels aside.
5.
Heat the olive oil and butter in a saute pan on medium-high heat. Add the onions and garlic and saute until tender. Remove from heat.
6. Add the onion mixture to the mixing bowl with the squash and add the cheeses and cream. Mash with a fork until ingredients are combined. Salt to taste. 7. Divide the stuffing between the peels and bake for 30 minutes or until the cheeses are melted and the top is lightly browned.
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apple cranberry pie PREP: 30 min COOK: 1 hr TOTAL: 1 hr 30 min SERVES: 8
crust
1 1/2 cups flour 1/2 teaspoon salt 1/2 tablespoon sugar 8 tablespoons unsalted butter, cold 5 tablespoons water, cold
cobbler
1/2 cup brown sugar 1 cup old-fashioned oats 1 cup flour 1/2 cup unsalted butter, melted
filling
4 ounces cream cheese, softened 4 large apples, cored, peeled and sliced into small chunks 1/2 cup fresh cranberries 1/2 cup sugar 1/4 cup cornstarch 1 teaspoon cinnamon 1 tablespoon lemon juice 1/2 teaspoon lemon zest Pinch salt 1 egg + 1 tablespoon water for egg wash
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1. In a large mixing bowl, combine the flour, salt and sugar for the crust. Mix until combined. Cube the butter and add to the flour mixture. 2. Using a pastry cutter, cut the butter in with the flour mixture until pea-sized lumps remain.
3. Add the water for the crust, one tablespoon at a time, tossing the flour mixture with a fork while doing so. Knead the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes. 4. Combine the brown sugar, oats and flour for the cobbler in a medium mixing bowl; stir.
5. Add the melted butter and stir until all dry ingredients are
wet. Set aside.
8. Roll out the dough on a lightly floured surface into a round that will cover the bottom and sides of a 9-inch pie pan with a large overhang.
9. Position the dough in the pie pan, spread the cream cheese evenly in the bottom and sprinkle 1/2 of the cobbler mixture on top. 10. Dump the fruit filling on top and crumble the remaining cobbler on top of the fruit. Fold the excess dough over the filling. Whisk the egg and water and brush the egg wash over the dough. 11. Bake for 45 minutes or until the apples are tender. 12. Cool completely prior to serving.
6. Combine the apple chunks, cranberries, sugar, cornstarch, cinnamon, lemon juice, lemon zest and salt in a large mixing bowl; stir and set aside. 7. Preheat oven to 375 degrees.
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SEASONAL RECIPES Holiday Side Dishes & Desserts
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To make dried bread: place cubed bread in a single layer on a baking tray and toast in oven for 15 minutes at 300 degrees.
classic stuffing PREP: 10 min COOK: 30 min TOTAL: 40 min SERVES: 6
4 tablespoons unsalted butter 1 yellow onion, peeled and chopped 1 clove garlic, minced 3 celery stalks, cut into small slices 1 tablespoon fresh sage, minced 1 tablespoon fresh thyme leaves 10 cups dried bread, cut into 1/2 inch cubes 1 cup chicken broth Salt and black pepper to taste
1. Preheat oven to 400 degrees. 2. Melt the butter in a large saute pan on medium heat. Add the onion, garlic, celery, sage and thyme and saute until the celery is tender.
3. Place the bread cubes in a large bowl and add the celery mixture; stir to combine and
salt and pepper to taste.
4. Transfer the mixture to a baking dish and pour the chicken broth evenly on top. 5. Bake for 30 minutes or until the top is crispy and lightly browned.
peanut butter pie
PREP: 25 min COOK: 10 min TOTAL: 35 min SERVES: 8
crust
1/2 cup all-purpose flour 1 cup old-fashioned oats 1/3 cup sucanat OR brown sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, melted
filling
1 cup whipping cream 8 ounces mascarpone cheese, softened 1 teaspoon vanilla extract 1/3 cup honey 1 cup natural peanut butter 2 ounces chocolate, melted (optional)
1. Preheat oven to 400 degrees. 2. Combine the flour, oats, sucanat (or brown sugar), baking soda and salt in a large mixing bowl. Stir to distribute ingredients evenly. Pour in the melted butter and stir until all ingredients are evenly coated.
3. Press the crust mixture firmly on the bottom and up the sides of a 9.5inch pie pan. 4.
Place the pie pan on the oven’s center rack and bake for 10 to 12 minutes or until lightly browned.
5. Remove from oven and cool completely. 6. Whisk the whipping cream using an electric mixer until stiff peaks form.
Transfer the whipped cream to a large mixing bowl and set aside.
7. Using an electric mixer, cream together the softened mascarpone cheese,
vanilla extract and honey until smooth. Add the peanut butter and continue mixing until smooth.
8. Slowly fold the whipped cream in with the peanut butter mixture until fully combined.
9. Spread the filling in the cooled pie crust and smooth the top. Drizzle the melted chocolate over the pie filling, if desired.
10. Cover and refrigerate for 2 hours or until cold.
Take a turn from traditional holiday pies with this peanut butter pie. It’s sure to impress your dinner guests.
SEASONAL RECIPES Holiday Side Dishes & Desserts
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fennel & potato gratin PREP: 25 min COOK: 1 hr TOTAL: 1 hr 25 min SERVES: 8
2 fennel bulbs with leaves 2 tablespoons olive oil 2 cloves garlic, minced 3 large potatoes, peeled and sliced thinly
1 1/2 cups heavy cream 1 1/4 cups parmesan cheese 3/4 cup asiago cheese Salt and black pepper to taste
1. Remove the fennel bulbs from the stalks and leaves, reserve the leaves. Cut the bulbs in half lengthwise and remove the cores. Slice the fennel thinly.
2. Heat the olive oil in a large saute pan on medium. Add the fennel
slices and saute until the fennel is tender and lightly browned, about 5 minutes. Remove the fennel from the saute pan, reserve the oil and leave the heat on medium.
3. Add the garlic to the saute pan and saute for 2 minutes. Add the cream and reduce heat to medium-low. Add 1 cup of the parmesan and 1/2 cup of the asiago. Simmer until the cheese is melted and the sauce is thickened. Salt and pepper to taste. 4. Preheat oven to 375 degrees. 5. Begin layering the fennel and potato slices in a 9-inch square
baking dish, starting first with a layer of potatoes, next, a layer of fennel and, last, a thin layer of sauce. Repeat until no potatoes and fennel remain and end the layering with the sauce on top.
6. Sprinkle the remaining parmesen and asiago on top. Chop a handful of fennel leaves and sprinkle on top of the cheese.
7. Cover and bake for 1 hour. Remove the cover during the final 15 minutes of baking time to brown the cheese.
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classic apple pie
PREP: 30 min COOK: 1 hr TOTAL: 1 hr 30 min SERVES: 8
crust filling
3 cups flour 1 teaspoon salt 1 tablespoon sugar 12 tablespoons unsalted butter, cold 6 tablespoons water, cold 1 tablespoon vinegar 1 large egg
5 granny smith apples, peeled, cored and cut into small chunks 1/2 cup sugar 2 tablespoons lemon juice 2 tablespoons orange juice Zest of 1 orange Zest of 1 lemon 1/4 cup cornstarch 1 teaspoon cinnamon 1/4 teaspoon nutmeg Pinch cloves Pinch salt
1. In a large mixing bowl, combine the flour, salt and
dump the filling on top.
sugar for the crust. Cube the butter, add to the flour mixture, and cut with a pastry cutter until the mixture resembles coarse crumbs.
6. Roll out the second dough half into a circle large enough to cover the top of the pie pan. Place the second rolled out half on top of the pie.
add to the flour mixture. Knead the dough into a large round. Cover with plastic wrap and place in the fridge to chill while you prepare the filling.
your fingers to create a seal. Using a knife, make four cuts in the pie’s center.
2. Whisk the water, vinegar and egg in a small bowl and 3. Combine all ingredients for the filling, stir and set
aside.
4. Preheat oven to 400 degrees. 5. Divide the dough in half. Roll out the first half on a
lightly floured surface to cover the bottom and sides of a pie pan. Transfer the rolled out round to the pie pan and
7. Fold under the edges of the dough and crimp using
8. Whisk one egg with one tablespoon water to create
an egg wash. Brush the egg wash over the top of the pie and, if desired, sprinkle the dough with sugar.
9. Bake for 1 hour or until the juices begin to bubble out. Cover the pie with foil during the final 20 minutes of baking time to prevent over-browning, if needed. 10. Cool completely before serving.
SEASONAL RECIPES Holiday Side Dishes & Desserts
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homemade cranberry sauce PREP: 5 min COOK: 20 min TOTAL: 25 min SERVES: 8
16 oz bag cranberries, 1 cup reserved 1 cup sugar Zest of 1 orange Zest of 1 lemon 1 tablespoon lemon juice 1/2 cup orange juice 1/8 teaspoon salt
1. Combine all ingredients, except 1 cup of the cranberries, in a medium saucepan.
2. Bring to a boil on medium heat. Reduce heat to medium-low and simmer until the cranberries burst, about 15 minutes. 3. Remove from heat, add the remaining 1 cup of
cranberries, and cool for 10 minutes.
4. Refrigerate the cranberry sauce until cold. Garnish with orange and lemon peels.
Experiment with this recipe’s flavor by adding 1/4 teaspoon cinnamon or a dash of nutmeg.
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Add even more flavor to these maple mashed sweet potatoes with a light sprinkle of nutmeg.
maple mashed sweet potatoes PREP: 10 min COOK: 1 hr TOTAL: 1 hr 10 min SERVES: 6
4 large sweet potatoes 4 tablespoons unsalted butter 3 tablespoons pure maple syrup 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup milk Salt to taste Nutmeg for garnish, optional
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1. Preheat oven to 400 degrees. 2. Bake the sweet potatoes for 1 hour or until tender.
Cool slightly; peel. Discard peels and place the flesh in a mixing bowl.
3.
Mash the sweet potatoes. Add the butter, syrup, cinnamon, nutmeg and milk; stir until butter is melted.
4. Add salt to taste and garnish with nutmeg, if desired.
MARKETPLACE November/December 2013
Holiday Marketplace
This issue’s marketplace section is packed with coupons, advertiser specials and much more. Browse on and support these great local businesses and organizations.
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Streetman Art School
PorkBeInspired.com
Experts at bringing out your inner artist.
AfterSchoolArt Weekly Hour-Long Classes Ages: Elementary through Middle School
Young Adult Studio Saturdays 90 Minute Classes Ages: 13 and up Taught by a highly qualified, award-winning professional artist, certified K-12
www.StreetmanArtSchool.com (605) 999-4037
M A N U FAC T U R E R S C O U PO N
Save $1
EXPIRES 10/31/2013
.00 on your next purchase of fresh pork!
Retailer: We will reimburse you the face value of this coupon plus 8¢ handling, provided it is redeemed by a consumer at the time of purchase on the brand specified. Coupons not properly redeemed will be void and held. Reproduction of this coupon is expressly prohibited. (Any other use constitutes fraud.) Invoices proving purchase of sufficient stock with in the past 90 days to cover coupons presented for redemption must be show upon request. Mail to: CMS Dept 99766, National Pork Board, 1 Fawcett Drive, Del Rio, TX 78840. Cash value .001¢. Void where taxed or restricted. ©2013 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.
Good cutlery makes cooking a pleasure! LARGEST WUSTHOF DEALER IN SOUTH DAKOTA Hours: Sunday Noon - 4 Monday - Wednesday 10 - 6 Thursday and Friday 10 - 8 Saturday 9 - 5
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wholesome jan/feb 2014 The next issue of Wholesome Magazine hits stands just after the holidays and is loaded with recipes for Valentine’s Day, Super Bowl gatherings and more. Beyond the issue’s recipes, learn how to make kombucha tea at home, explore local restaurant features and load up on other winter goodness. The issue arrives January 1.