inMagazine Fall 2014

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The buzz aboutbeekeepingLes Hiltz details his experiences raising honeybees

Wine and beerBemidji Brewing and Forestedge Winery produce locally made varieties

Fall hairstyle guideLocal salons submitted their best looks for fresh hair ideas

Fall 2014

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4 | in magazine Fall 2014

Volume 1, Issue 4

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Copyright © 2014 Bemidji Pioneerin magazine

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EditorCreative Director

Design Lead

Bethany WesleyAbby RandallDeborah Bradseth

DesignerReporterDesignerBusinessReporter

Advertising

Mollie BurlingameJillian GandseyChris JohnsonLarisa SeversonMaggi StiversSarah Winkle

PublisherEditor

Advertising DirectorBusiness ManagerCirculation ManagerCustomer Service

Supervisor

Dennis DoedenMatt CoryJohn SvingenTammie BrooksTim WebbEve Rongstad

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Cover photo by Malachi PetersenAbove photo by Jillian Gandsey

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An Axe-kicking good timeThe Bemidji Axemen bring energy and fans into the Sanford Center

Take it outside!Lake Bemidji State Park is the perfect venue for outdoor fi tness

Hair today,gone tomorrowThe ins and outs of hair donation

Spring 2014 | Complimentary

inLife

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Family

Love Buena Vista?Meet the family behind Bemidji’s popular ski destination

The lure of ice fishingLearn what draws people to local lakes in the wintertime

Conflicting priorities?Tips for improving your work-life balance

Winter 2014

An Axgood The Bemidji and fans into

Take it ouLake Bemidji Stperfect venue for outdoor

Hair todagone tomoThe ins and outs of hair donat

Buena Vista?Meet the family behind Bemidji’s popular ski destination

re of ice fishingaws people to local

s in the wintertime

ing priorities?oving your

e balance

Life

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Summertimein Bemidji!What to do, where to go to getthe most out of the season

A true ‘Leap of Faith’The Character Challenge Coursein Park Rapids pushes your limits

Up in the airLearn about the growing sportof kiteboarding

Summer 2014

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or use your smartphone

e-kicking timeAxemen bring energy

the Sanford Center

tside!ate Park is the

nue for outdoor fi tnfi tnfi ess

y,morrow

The ins and outs of hair donation

20

Ready for school?A kindergartner shares his thoughts on what he expects toexperience this school year.

Sundays in the kitchenLarisa Severson offers tips on how to plan and cook ahead ofthe workweek to make weeknights easier.

BeekeepingLes Hiltz offers a tour of his beekeeping operation andshares the advantages and challenges that come withbeekeeping.

Wine and beerNo matter your preference, you can get varieties of bothwine and beer made right here in the Bemidji area.

Features

In this issueOffi ce pets

Fairy houses

Halloween activities

in shape

in style

DYI ideas

Tips for a smooth school year

School supply ideas

Ready to read

Chattin’ with Dennis

0810

06

29

0817

35

18

36

26

3738

12

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insideFall 2014

Fall 2014 in magazine | 5

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EnchantedForest

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“I think people want to believe in something, to believe in something whimsical,” says Marilyn Dieckmann.

She would know. The Bagley woman spends countless hours working in her basement, transforming ordinary tree stumps into works of enchantment. She creates elaborate homes for mystical faeries, small woodland creatures who exist in imagination.

“I imagine myself that the faeries come out and play,” she says.

Who wouldn’t? Her creations feature outdoor gardens with fl ora and fences, and inside, there are complete bedrooms, tea sets, fi replaces and much more.

Each home has its own theme,

whether it be a season or holiday or an overall feeling or emotion. True Love’s Knot features lovebirds and Hickory Dickory Clock House is built around an old Bagley Library clock that Marilyn herself was able to retrieve and restore.

She has made more than 90 houses, with some taking upwards of 100 hours each. Her gift shop, which also sells handmade soaps and wares, is open on Sundays, but Marilyn said nearly all of her sales are made online. Whoopi Goldberg herself has two of her faerie homes outside in her garden.

“I build them in my head before I even touch a single piece,” Marilyn said. “I can’t teach it... I just start from the inside out.”

- Bethany Wesley

Wee Woodland Tree-Homes available atTreeQueen Tea & GiftsOpen 11 a.m. to 5 p.m. Sundays, or by appointment313 Clearwater Ave., Bagleywww.weetreehome.com

Photography by Maggi Stivers



Ready for

school?school?As thousands of local students have now returned to

school, Mollie Burlingame, a member of the in consulting committee, sat down her with new kindergartner, Jack, before he started classes at St. Philip’s School in Bemidji, to see how he was feeling about beginning school.

Mom: Are you going to be starting school soon?

Jack: Yeah.

Mom: Are you excited? Why or why not?

Jack: No, because I like to stay home.

Mom: What do you think school is going to be like?

Jack: I think it’s going to be like scary kind of.

Mom: What do you think is the most important thing you will learn about at school?

Jack: Numbers, writing your name, letters, making a doodlebug.

Mom: How long do you think school is going to be?

Jack: Thirty hours.

Mom: What do you think Mom is going to be doing while you’re at school?

Jack: Working.

Mom: Do you think your little brother (age 3) is going to miss you?

Jack: No, maybe. Jack looks at his brother: Are you going to miss me?Jack, turning back to mom:Mom, he said he’s going to miss me.

Mom:

What do you think your brother will be doing while you’re at school?

Jack: Horsing around.

Then, Mollie asked a few random questions unrelated to the school year.Mom: If you could be any animal, which one would you be and why?

Jack: A turtle because I like turtles. Or a tree frog. They climb trees.

Mom: What is the hardest thing about being a kid?

Jack: Building stuff and picking up animals that are scary.

Mom: If you could change one rule that your family has, what would you change?

Jack: I would change the “don’t be naughty” rule. Or the 8 o’clock bedtime.

Mom: If you could make one rule that everyone in the world had to follow, what rule would you make?

Jack: No fi ghting or pooping your pants.

Mom: If you could be invisible for a day, what would you do?

Jack: Sneak downstairs and get some paper to color on when I should be taking a nap. Or sneak up on a deer.



3 meats, 7 mealsPlan ahead for easier weeknight meals

by Bethany Wesley staff writer | Photography by Jillian Gandsey and Maggi Stivers

Larisa Severson, a member of the in consulting committee, knows a few things about the rush of the school year. With a son in sixth grade and a

daughter in second, her family is often trying to balance their school needs and homework while also shuttling the kids between a variety of extra-curriculars, sports and events. The weeknight rush can be a blur of school pick-ups, practice runs and game nights.

To better manage the hustle of the evenings, Larisa often spends her Sundays preparing a variety of dishes to be used throughout the week. This enables her to offer her family home-cooked foods each night while also juggling their day-to-day activities.

Here, she shares a week’s worth of meals and tips for inspiration for your own family’s needs.


We gathered in Larisa’s Turtle River home on a Sunday, meeting her about noon to watch her in action. By then, she and her husband, Jon, had already gotten things well under way. Two whole chickens went onto the grill, beer-can style, about 11 a.m. and a seasoned pork roast, sitting atop a bunch of sliced onions, went into the oven at 350 degrees at about the same time.

For the pork chops, she seasoned

the chops with garlic salt and pepper and Jon grilled them. Once done, they would be preserved and refrigerated for later use that week.

Meanwhile, Larisa had cut up a bag of red potatoes and put them in a large Ziplock, adding in a cup and a half of olive oil, a tablespoon of garlic salt, some minced onion, a crack of black pepper and two pinches of seasoned salt. She mixed that all up, let it marinate for about an hour, and then emptied the bag onto a cookie sheet, spreading it out evenly. She put that into the oven, below the pork, and let it cook about an hour, until crispy.

Once everything was done cooking, she got to work.

For the chicken, she preserved one whole chicken for dinner that Sunday night, saving any leftovers for future use. With the other whole chicken, she used different sections for different dishes. For the Mexican

Go grocery shopping Cook on Sunday Enjoy meals all week!

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

On the menu!

• beer-can chicken• roasted potatoes• corn

• Mexican lasagna

• chicken and rice

• Hot Dagos• Caesar salad

• pork chops• venison and beans• chips

• pulled-porksandwiches

• coleslaw• chips

• BBQ pork pizza

The plan


lasagna, she cut up both leg quarters -- the thighs and legs -- into chunks.

“You could shred it,” she said. “I make mine chunks because one of my kids likes to pick the chicken out.”

She shredded the wings and body of the chicken for use in the chicken and rice.

Once cubed and/or shredded, Larisa said she’d cover and store the chicken in the refrigerator until she was preparing that dish for dinner.

When the pork roast was done,

Mexican lasagna

Ingredients

24 oz can of salsa, any fl avor15 oz can of black beans, drained

and rinsed14.5 oz can chopped Mexican

tomatoes with jalapenosTortillas (Larisa used about 8 large

ones)1-2 cups cooked chicken, shredded

or cubed Mexican cheese

Directions

1. Spray a 9x13 pan and place a layer of tortillas. Larisa likes to slice hers so there is a straight edge to match the side of the pan, but that’s not necessary. 2. In a large mixing bowl, combine the black beans and tomatoes. Then add in the chicken. Mix. Pile about half of the mixture atop the tortillas. Then, top with a layer of Mexican cheese.

3. Place another layer of tortillas, top with the mixture, and top that again with the cheese.

4. Larisa does two layers, but said you can add a third, if desired. She likes to stop at two to preserve some space for the top to bubble up a bit.

5. If you’re making this on Sunday to eat later in the week, stop here, cover and refrigerate until desired.

6. When you’re ready, cook at 400 degrees for about an hour.

Larisa discarded the liquid from the dish but preserved the sliced onions. She then shredded all of the pork and cut up the onions, combining it together. She added a bottle of barbecue sauce -- she used Sweet Baby Ray’s -- and mixed it all up. That mixture would be used in two subsequent meals: the pulled-pork sandwiches and the BBQ pizza. She would cover and refrigerate both until she was ready to prepare each meal for dinner.

She would then continue on to


Since we’re soon coming up on hunting season and Jon is an avid hunter, in asked the Seversons to share with us a couple of their favorite venison dishes.

They prepared Hot Dagos as a main dish and venison and beans

The third meat

QUICK TIPIf you’re planning dinners for the later part of the workweek, you can also package and freeze the prepared meats for added food safety. Just take those components out of the freezer before you leave for work and let them thaw out before the evening. Then, reheat and cook the fi nished dishes all the way through.

6 slices bacon, chopped1 1/2 lbs ground venison1 medium onion, chopped16 oz can of pork and beans16 oz can of kidney beans,

drained16 oz can of butter beans

or Great Northern beans, drained

1/3 c. packed brown sugar1 c. ketchup2 T vinegar1 T Worchester sauce1/2 t. salt 1/4 t. prepared mustard

1. Heat oven to 350 degrees.2. In a Dutch oven, cook bacon over medium-low heat, stirring occasionally3. Remove with a slotted spoon and set aside.4. Drain all but 1 T of bacon fat from the Dutch oven and then add meat and onion, cooking over medium heat. Stir occasionally until meat is no longer pink and the onions are tender.5. Add bacon and all other ingredients. Mix well.6. Cover and bake, about 45 minutes.

Hot DagosFor the Hot Dagos, Jon seasoned

the ground venison and formed it into patties. Larisa spread spaghetti sauce throughout the bottom of a 9x13 baking dish and then placed the patties on top, covering them with spaghetti sauce. She then placed tinfoil atop the whole dish and cooked it at 425 degrees for 60-90 minutes, until the meat was thoroughly cooked.

At this point, if she’d been preparing the dish for use later in the week, she’d have stopped here, covered it all up and refrigerated it until needed. When the evening came when she wanted it for that

Venison and Beans

Ingredients

Directions

as a side dish in this seven-day planning session. But the venison and beans could easily serve as a main dish too.

It should be noted that ground beef could be substituted for venison, if desired.

prepare the bulk of two other meals: the Mexican lasagna and the Hot Dagos. Meanwhile, Jon would make the venison and beans.


Want more info?An itemized grocery list and complete recipes can be found on the in magazine website: inmagazine.areavoices.com

dinner, Larisa would take the dish out of the fridge and place it back into the oven, warming everything back up, all the way through.

Meanwhile, she’d prepare the Texas toast as directed.Once everything was ready, she’d cover the Texas toast

with the venison and spaghetti sauce, and top it all off with mozzarella cheese.

She served it with a Caesar salad.·

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Bemidji Boo Bash! Hosted by Bemidji Parks and Recreation

Friday, Oct. 24 • 4-6 p.m. • Cost $5 • City Park/Multi-Purpose Building/Warming House (23rd)

Celebrate Halloween and decorate pumpkins, make fun fall treats, don’t forget to wear that costume there will

be a costume contest and of course much more goblins and ghoulish going on! Register online or at City Hall to

beat the lines.

BOOFEST Hosted by Headwaters Science Center

Friday, Oct. 31 • 4-6 p.m. • FREE Headwaters Science Center

An activity-based, family-oriented Halloween party. Upstairs we set up carnival games and downstairs the

exhibit fl oor is open free of charge during Boofest hours. Try the pumpkin ring toss, make some slime, bob for

donuts or win a treat on the witches walk. Come join us for a fun time and don’t forget your costume!

Fall Festival Hosted by Sanford Medical Center,

Use East EntranceFriday, Oct. 31 • 3-7 p.m. • FREE

Sanford Medical CenterAn activity-based, family-oriented fall party. Treats and games for all ages. Be sure and

dress up in your costume!

Mall-O-Ween Hosted by the Paul Bunyan Mall

Friday, Oct. 31 • 5-6:30 p.m. • FREE Paul Bunyan Mall

Safe comfortable trick-or-treating for children and their families.

Trick-or-Treating – Hosted by Walmart FREE • Watch for fl yers around town.

Treat Street – Hosted by RP Broadcasting FREE • Watch for fl yers around town.

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Looking for the place to be this Halloween? Here’s a list of family-friendly events happening around the Bemidji area this year!

Halloween 2014


&Cycling NUTRITIONThe addition of Nice Ride to Bemidji gives so many people more options for green transportation and the ability to exercise while taking in the beauty of the outdoors. To get the most health benefi ts out of biking, or any exercise, start with proper nutrition before and during your activity.

What kinds of food should you eat? The majority of the experts agree that carbohydrates are most needed. The chemical structure of carbohydrates allows them to be broken down quickly and effi ciently into useable glucose. Glucose can also be derived from fats and proteins, but the process of breaking down both fats and proteins into useable glucose takes a much longer time and is not as effi cient. If you eat fat or protein loaded foods during a ride, the ride may well be over by the time your body gets the needed glucose. Carbs, on the other hand, can be broken down quickly and effi ciently to provide the glucose needed to keep going. They are absolutely essential for the long-distance cyclist.

When do you eat?“Eat before you’re hungry and drink before you’re thirsty,” is often the recurring sentiment by many professional cyclists. By the time the body reacts to low levels of fuel or fl uid and sends hunger and thirst signals, it’s too late. This tempts many people to stop and eat a large amount of food mid-ride, but the best idea is to snack on high-carb foods while you are active. The consensus from nutritionists seems to be ingesting some carbohydrates every 30 minutes. Snacking will provide immediate glucose and will help protect the body’s glycogen stores. If the muscles are burning glucose from the snack you just ate, they’re not depleting your body’s storage.

It’s important to remember that health and nutrition begins before you are physically active. Eating a complete and balanced diet every day will make sure you have all the minerals and vitamins in your system ready for you to get the most benefi t from your exercise! If you have questions or concerns about whether or not you are getting enough vitamins and minerals in your diet, always consult with your healthcare provider. If supplements are suggested, remember that it is important for them to be of high quality and should be purchased from a reputable source.

Happy exercising, everyone!

Where do you get the carbs?The most thought-about high-carb foods like pasta and rice are obviously impractical to eat during a ride. You need high-carb, low-fat foods that you can easily carry with you on the bike, such as dried fruit like raisins or dates; bagels; and low-fat bite-sized cookies. Purchasing snacks from a bulk department is very economical and a great way to add variety. There are also other products specifi cally designed for endurance athletes that have very high doses of carbs. If you eat high-density carb supplements like energy bars or electrolyte drinks, make sure to drink plenty of water to ensure you get the quickest transfer of carbs into the blood glucose that your body needs.

DeeJay Arens works in marketing and member/owner services at the Harmony Foods Co-op, located at 301 Irvine Ave. NW. Harmony is a member-owned cooperative grocery store that welcomes everyone to shop its selection of fresh foods and goods.

in shape


in shape

Checkingin with

KayPictured is Kay White and her boyfriend, Abe Hartsell, before running a 5K for Heritage Days in Two Harbors. Abe won’t be running in the Blue Ox but will cheer Kay on while she runs her fi rst half-marathon.

in: What is your current training schedule now?

Kay: My current schedule right now is I’m running four to fi ve days a week, varying on my work schedule and how hot it is out there, and attempting to run 4.5 to 5.5 miles those days. I do hills once a week in the wooded trails behind my apartment, which kill my legs, but it has to be done I suppose. Those are the worst days. But other than that I’m just trying to gain some distance so I’ve been going to the lakewalk and running down there a lot lately. It’s nice to have the lake breeze on you.

in: Have you experienced any lulls in your training?

Kay: I have experienced a lot of lulls actually. I got sick for two weeks, a chest cold which affected my lungs quite a bit so I fell way behind. It’s still hard to want to get up and force myself to go run, especially when it’s so hot out. All I’ve been wanting to do is lie by the beach!

in: What has been the hardest part of getting ready so far?

Kay: The hardest part of getting ready is just getting into that mindset that I NEED to do this. No matter how hot it may be outside, no matter how much I would rather just sit at the beach or watch One Tree Hill, I HAVE to go run. And that has been quite the struggle. I hope when the summer heat goes away then I won’t dread going out for a run anymore.

in: Do you feel like you’re ready or almost ready for the race?

Kay: I don’t feel like I’m ready actually. I defi nitely have a long way to go and I hope I can get over the hump of ‘do I HAVE to run?’ and turn that around into ‘I can’t wait to go run!’

In the summer edition of in magazine, we spoke with Kay White, a reporter/photojournalist for FOX 21 News Duluth-Superior who plans to run her fi rst half-marathon at the Bemidji Blue Ox Marathon on Oct. 10-11. We recently followed up with her to see how her training is progressing.

Assuming Kay’s training goes as planned, the Bemidji Pioneer will feature Kay as she completes her fi rst half-marathon in the Blue Ox. Complete coverage of the marathon will be found in the Oct. 12 issue of the Pioneer.

It’s still hard to want to get up and force myself to go r�n, especially when it’s so hot out.

“”

I’m r�nning four tofi ve days a week.“ ”


Wine&No matter your preference, you can get locally made wine and beer varieties right here in the Bemidji area.Forestedge Winery, located in Laporte, has been producing and selling its award-winning wines for the

better part of a decade. The Bemidji Brewing Co., with its popular taproom located in downtown Bemidji, is celebrating the second

anniversary of its first keg sale this fall.We toured both businesses and spoke with their founders to learn more about their products.

Open for on- and off-site sales 10 a.m. to 5 p.m. Tuesdays through Saturdays from May 1 through Dec. 31. Sales made by phone or online are taken year-round.

Where else can you find Forestedge Winery products? Numerous area liquor stores carry its wines and they also are served at Minnesota Nice Cafe, 315 Irvine Ave. N, and Brigid’s Cross Irish Pub, 317 Beltrami Ave. NW.

www.forestedgewinery.com35295 State 64, Laporte

ForestedgeW I N E RY


Beer&

No matter your preference, you can get locally made wine and beer varieties right here in the Bemidji area.Forestedge Winery, located in Laporte, has been producing and selling its award-winning wines for the

better part of a decade. The Bemidji Brewing Co., with its popular taproom located in downtown Bemidji, is celebrating the second

anniversary of its first keg sale this fall.We toured both businesses and spoke with their founders to learn more about their products.

At the taproom, there are four (or more) beers on tap, as well as craft sodas for non-alcoholic options. The taproom is open 4-11 p.m. Thursdays and 2-11 p.m. Fridays and Saturdays.

Where else can you find Bemidji Brewing Co. on tap? Tutto Bene, 300 Beltrami Ave. NW, and Brigid’s Cross Irish Pub, 317 Beltrami Ave. NW.

www.bemidjibeer.comTaproom: 401 Beltrami Ave. NW, Bemidji

photography by Jillian Gandsey & Maggi Stivers

Tucked away along Highway 64 in Laporte rests Forestedge Winery, a winery that produces 15 different wines without the use of any grapes.

While people often come for the wine, a visit to the Forestedge isn’t complete without meeting the three people behind it.

Paul and Sharon Shuster and John Wildmo are the three co-owners who do everything to keep the business up and running. Paul and John started to build the winery in 1998 and Sharon joined when the building was almost complete. The winery has been open since 2007.

Prior to the being in the wine business, John worked to repair Volkswagens while the Shusters produced wooden cooking tools that had been made from wood grown in northern Minnesota. They applied the same approach to their wine.

“The niche for this winery, from the beginning, was to use what grows here naturally, not the stuff that has been developed

to grow here,” Paul explained.

In their fi rst year in operation the team produced 5,000 bottles of wine and they were sold in six weeks.

Today the winery produces between 25,000 and 30,000 bottles annually.

The bottling is completed on an as-needed basis, John said a lot of bottling is done between when the winery closes on the fi rst of the year and when it reopens each May.

The amount of wine able to be produced in one day also has increased since the operation was

fi rst began. Then, the bottling was done by hand but four years ago a bottling machine was purchased. “When we used to do it by hand, we would bottle 25, maybe 50 cases in a day and now we do 150 or better day,” John said.

In the beginning, the team grew all the fruit that it made into wine, but that has since changed.

“We realized right away that there was no way we could grow everything, produce it, make it into wine and sell it,” John said. “We just contract with local growers and local pickers in the area, as close as we can.”

Expect when it comes to one fruit.

“We grow the rhubarb, that’s

ForestedgeWinery

‘We work hard to make a good product’

byMaggi Stivers,

staff writer

“The niche for this winery, from the

beginning, was to

use what grows here

naturally, not the stuff that

has been developed to grow here.”Paul Shuster


What have two of Minnesota’s Iron Rangers and two Wisconsinites brought to Bemidji? Beer.

Tina and Justin “Bud” Kaney, originally of Wittenberg, Wis., and Megan and Tom Hill, of Hibbing, have teamed up to bring an assortment of craft beer to downtown Bemidji.

Many of Bemidji’s beer lovers remember when Bemidji Brewing Co. began with their Kickstarter fundraising campaign in 2012.

The story of the brewery begins about a decade ago, when Tom began homebrewing in 2004 while attending

Bemidji State University.

Tom, now the certifi ed cicerone and head brewer at Bemidji Brewing Co., was in the design technology program at BSU when he met Bud in 2007,

who is now in charge of design, planning and construction.

“Bud and I brewed a couple times together,” Tom said. “That was kind of the very initial rumors ... the, ‘Ah it’d be great to start a brewery some day.’”

When their time ended at BSU, Tom moved to Texas and Bud to Rhode Island. Eventually

the crop that we do,” Sharon said. Rhubarb, she said, grows well in the area.“It has to have winter, it has to go through

that freezing process,” she said.Paul describes the rhubarb as the signature

wine of Forestedge, as it was the fi rst wine the team produced but also because “it does not taste like what people who expect it to taste like.”

The majority of the fruits that are used to make the wine can be frozen and fermented at a later date and will still produce great

wine, the owners said. “Instead of having to do it fresh when they

come in, like grapes, we just put them in a freezer and get to them when we can,” John explained.

The trio does much more than just making the wine, including running the business and the cash register, offering tours and tastings, and teaching customers the best methods for sampling wine.

“We work hard to make a good product and feel good about what we’re doing,”

Bemidji Brewing Co.

‘Bemidji was interested in craft beer’

byJillian Gandsey,

staff writer


·


Tom and Megan, who is now the taproom manager, found themselves both in St. Paul awhile Bud and Tina, now assistant brewer and offi ce manager, were in Montana. Even though they were living in different parts of the country, the group never lost sight of their vision to start a brewery.

“It was kind of always in Bud’s mind and then at that point I realized that brewing was what I wanted to do as career so I pursued some further education in that,” Tom said. “The reason I moved to St. Paul was to be closer to the brewing epicenter of Minnesota at the time, which of course has blown up since then.”

The group researched, read books, took business classes and checked out other breweries. Minnesota was their set location and Bemidji came as a pretty natural choice, Tina said, since there was no brew pub here at the time.

“Starting out pretty small, we knew it would be tough to compete in a big, big market and just with a connection here at Bemidji,” Tina said. “I had lived in northern Minnesota for a spell and Megan being from northern Minnesota, I think we were both pretty comfortable with Bemidji as a place to live. There’s a lot to like about this small town.”

Bemidji Brewing Co. offi cially was recognized as a company in July 2011, but it didn’t sell their fi rst keg until October 2012. Between that time, the group crowd-sourced and had a successful Kickstarter

campaign, which funded their initial brewing at the Harmony Foods Co-op.

“We were able to prove the market, prove that Bemidji was interested in craft beer,” Tom said. “It was less than a year later, it was like seven months, we were in there and then we found this location, knew that we wanted to expand and have a taproom, so then we opened here in July of 2013.”

And a year after that, in July 2014, Bemidji Brewing Co. expanded their cooler

size by 50 percent. Before the expansion, the crew brewed two days per week because that was all their size would allow. Now, the business brews on Mondays, Wednesdays and Thursdays. Tuesdays and Fridays leave time for other portions of the brew process, including transferring beer, kegging beer, growler management, yeast managements and the business aspects of the operation.

Before the summer expansion, Bemidji Brewing brewed 200 gallons of beer

per week, but with an added day to that process, it now brews 300 gallons.

As for the future, Bemidji Brewing Co. hopes to bring more education to their customers.

“I think that's something that breweries in general are pretty good at it,” Tina said. “They do a lot (of) consumer awareness and teaching people about the beer and how it’s made. We’ve been able to do that a little bit but I think we’re all interested in kind of doing that more, educating customers, having special events and ways for people to know more and get more involved.”

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“Bud and I brewed a couple times

together,” Tom said. “That was kind of the very initial rumors ... the, ‘Ah it’d be great

to start a brewery some day.’”

Tom Hill

·


Pairing+Sugg eStionSWe asked employees of both companies to share

their recommendations for pairing their products with popular food choices.

Beers Rule of thumb for beer and food pairing: Pair intensity

with intensity.Robust Porter pairs well with grilled meat, something

with a lot of char, numami or rich flavors. Kolsch or Dry Hopped Saison pairs well with salad or

vegetables. “Salad or something that’s got some fruit on it,”

recommends Tom Hill, certified cicerone and head brewer. “A light dressing would be fantastic with the Kolsch or the Dry Hopped Saison.”

WinesAll red wines pair well with grilled meats. White wines tend to go better with pasta. Pair white cranberry wine with a white sauce pasta. Rhubarb/blueberry wine pairs well with a red sauce

pasta, such as spaghetti. Raspberry wine pairs well with chocolate for dessert.

inHAIRSTYLE GUIDE

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D I Y Shabby Chicthe

Freshening up a table

wayWhat is Shabby Chic? (pronounced: “sheek”)A country, rustic look for items such as clothing, jewelry or interior decor. You can repurpose vintage materials by distressing them to create modern designs.

Above are some shabby chic designs done by Dixie’s Weekend Boutique. See more at www.facebook.com/dixiesweekendboutique

Step 1: Prepare your projectFor unfi nished or matte fi nished wood, make sure it is clean and dust free, by removing any mildew and any loose or scaling paint. If your piece has a glossy fi nish, we recommend sanding it lightly with 120 grit sandpaper.

Step 2: Now you’re ready!Apply a generous coat of paint to the surface. Don’t be too stingy yet avoid a lot of drips. Allow your fi rst coat to dry for at least 2 hours. For best results, let it dry overnight. Once dried, apply a second coat if needed. No sanding is needed between coats.

Step 3: The distressed lookTo get the aged look, let the second coat dry for 1-2 hours (or until it’s fully dry to the touch) then soak your cloth in water and start rubbing the paint off gently. You can also use fi ne-grit sandpaper or even a kitchen scrubby. Start gentle and experiment with how much pressure to apply.

Step 4: Waxing - the fi nal touchAfter drying for 24-48 hours add one of the waxes to take it up a notch allowing it to last longer and have a more professional fi nish. Apply a light coat of wax to the entire piece using a wax brush. Follow immediately with polishing using a clean lint-free cloth to get rid of any excess wax.

Dixie’s Weekend Boutique is locally owned and operated by sisters Jenny

Hendricks and Sandy Rasmus. Store location:

309 Third St NW, Bemidji

Before

After

During

(Paints and waxes brand: Country Chic Paint)


Photographyand story by

Malachi Petersen, staff writer

THE

ABOUTBEEKEEPING

BUZZ

In the midst of thousands of buzzing bees a man dressed in protective gear braves the danger of a sting to obtain honey.

Les Hiltz, 74, is a retiree who spends most days tending to his beehives. Hiltz has been beekeeping for the last 24 years and has gained notoriety in the Bemidji area for his trade. He currently serves as the defacto leader of an unoffi cial group of more than 100 local beekeepers.

Hiltz said he fi rst started beekeeping as a way to pollinate the squash he was growing in his backyard. Since he started, he has grown his bee farm from two hives to ten. Every hive contains around 60,000 bees and in total his farm can produce hundreds of pounds of honey per year.

“Most people do not know it but the worker bee, their lifespan is only six to eight weeks,” he said. “In the worker’s lifetime they only make 1/12 of a teaspoon of honey. It takes a lot of bees to make a jar of honey.”

For newcomers to the business, Hiltz suggests starting with at least two hives in order to increase the chances of a successful fi rst year’s harvest.

According to Hiltz, one of the most integral parts in beekeeping is the wellbeing of the queen bee. The queen lays about 2,000 eggs per day and is the only bee in the hive who reproduces. In order to keep the queen content, beekeepers must make sure not to congest the queen or confi ne the hive to a small space. If a queen feels congested she will leave the hive and half of the bees in the hive will leave the hive to follow the queen.

“Even if you caught the swarm and put it in the box, and she lays an egg, then that’s 21 days until the next egg hatches,” Hiltz said.

Without a queen, a hive will quickly fail and will stop producing honey. Sometimes, if a queen is not producing enough eggs or is unhealthy in some way, then a new queen will be hatched to replace her. This change in power is usually quite violent with either the original queen being killed by her subjects or the original queen killing the replacement queen while she is still forming in her cell. If no queen survives, then the beekeeper must step in to intervene in order to save the hive.

“I ended up with three hives without queens,” Hiltz said. “What you do then is you pick your best hive and you pick a frame out of the best hive. You shake the bees off, put the frame in the one that doesn’t have a queen and if there’s an egg in there that was laid within three days then they’ll make a queen out of it.”

Besides contending with unruly queens, Hiltz said there are multiple issues beekeepers have to be aware of. Ranging from parasitic infestations to larger predators such as bears, keeping a bee hive in tip top condition is no easy task. In order to protect (continued on page 33)

Most people do not know it but the worker bee, their lifespan is only six to eight weeks.”“


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The queen bee lays about 2,000 eggs per day and is the

only bee in the hive who reproduces.

In a worker bees lifetime they only make 1/12 of a

teaspoon of honey. It takes a lot of

bees to make a jar of honey.

”

”

““

““


BEEKEEPINGALL ABOUT Have you ever wondered how honey is made? Below is a

quick breakdown of the process from the honeybee’s role to the beekeeper’s role.

How bees make honey:

What the beekeeper does:

Also, the beeswax can be kept in order to be sold at a later date, perhaps for soaps or candles.

1

1

2

2

3

4

3

4 5

Gathers nectar: A worker bee visits a flower and gathers nectar. The nectar is stored in the bee’s special “honey stomach” which uses enzymes to break down the nectar into simple sugars.

Calms the bees: Smoke is first used to calm the bees.

Inversion process: When the honey stomach is full, the bee returns to the hive and regurgitates the sugars. This process is called inversion.

Scrapes the beeswax: The beekeeper takes the panels one at a time, scraping the beeswax caps off the honeycombs.

Extracts the honey: Honeycombs are put into a machine which extracts the honey.

Bottles the honey: The honey is then strained and bottled.

Break down nectar: Hive bees then eat the sugars and further break down the inverted nectar.

Fan the nectar: The hive bees regurgitate the inverted nectar into honey combs, and then other bees flap their wings to fan the nectar until the remaining water content evaporates.

Honey is made: When the water evaporates the sugars thicken into honey and the bees then cap the honeycomb cells with a layer of wax.


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(continued from page 30) the hive Hiltz has rigged an electric fence to keep bears out and has placed car oil under his hives to stop ants from getting in and stealing the honey.

The bee season in the Bemidji area usually lasts from the last week of March to Sept. 1. Hiltz said winter usually kills most hive populations, with only about 20 percent of the insects surviving through the season due to disease, hunger, and extreme temperature drops.

Honey can be extracted at any time during the season and is usually done by using smoke to calm the bees. After the bees have been smoked, a beekeeper must then take one of the 10 panels in a hive and scrape off the beeswax caps on the honeycombs with a hot knife. The

Equipment needed to get started(estimates provided by Les Hiltz)

• Bees: $100• Two beehives (bees not included): $400• Extractor (you’ll need to get that delicious

honey out somehow): $299• Electric knife: $100• Strainer: $40 • Protective suit and gloves: $50• Smoker: $25


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Things to watch out for when beekeepingAmerican and European Foulbrood:A disease whose spores kill bees by infecting bee larvae. The only way to deal with an infection is to “put (the whole hive) out in the middle of the yard, put some gas on it, and burn it.”

Ants:Will steal the honey from hives, causing the bees to stop producing honey in order to defend their supplies.

Bears:The traditional enemy of bees. Without the presence of an electric fence they’ll steal all of the honey in a hive.

Colony Collapse Disorder:A bee-killing disease more prevalent in larger honey farms located in or near open fi elds. Most likely caused by genetically modifi ed crops and their built-in pesticides. A special task force was recently formed by President Obama to combat the disease in the United States.

Hive beetles:These beetles’ larvae thrive off of eating honey. If there is a signifi cant infestation the bees could abandon their hive.

Varroa mites:Latches on to bees and drains them of hemolymph, a liquid containing nutrients, until the bee eventually dies.

Skunks:They get into hives to steal honey and will also eat the bees as a side snack.

honeycombs are then put into a machine which extracts the honey.

During the extraction process the beeswax can also be kept in order to be sold at a later date. Hiltz made a

device to speed up the process of beeswax harvesting by building his own “solar wax melter.” Using wood and glass, he made a contraption that uses solar energy to heat up the wax so it can melt and then collect in a square bar form. His process of melting removes

impurities from the wax and is fast and easy to do.“I sell a lot of it to people that make cosmetics and

soaps. It’s used for candles, black powder shooting — a lot of it is used for Native American sewing,” Hiltz said.

Hiltz said beekeeping is a very rewarding experience and the experience of trying to fi gure out the bees is something he enjoys.

“Once you get it in your blood you can’t get it out,” he said.

For more information and advice about beekeeping call Hiltz Bee Farm at (218)751-6579

Once you get it in your blood you can’t get it out. ”“ ·


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Each year as Labor Day approaches, thousands of Northland kids head back to school. For many parents the beginning of the school year feels more like New Year’s Day than Jan. 1 does: a fresh start and return to routines long forgotten during lazy summer days. What if the anticipation of backpacks overflowing with papers and projects that find their way to piles on the counter fills you with a sense of dread? Here are three tips to keep you on track.• A place for everything; everything in its place

A quote from Ben Franklin, who knew exactly where to find his kite and string in the darkness of a storm and discovered electricity. He was on to something! Having a designated place for book bags, jackets, mittens, etc., makes them easy to put away and easy to find in the morning. Can’t find your keys/purse/coffee mug

every morning? Do the same for yourself, and the whole family has a stress-free start to their day!• Do the “ASK”

Blackduck third-grade teacher Lisa Ogden says one of the best indicators for a successful school year is parents asking their student about papers to be reviewed or returned. Keeping lines of communication open between parent, teacher and student is essential.

Try these steps:Avoid waiting until

morning to review papers – the night before is less harried.

Stay engaged – giving your full attention for even a few minutes lets your student know that you care about them and want them to succeed.

Keep track – if the student has a standing Friday spelling test make a note to check in weekly as part of Wednesday’s ASK.• Read the handbook

I know, I know – who has time? Investing a few minutes at the beginning of the school year to read through (or even skim!) the student handbook can prevent misunderstandings and potentially frantic phone calls to the school. Handbooks are carefully crafted to answer common questions about the school that come up during the year and to offer explain standard procedures for absences, lunch money, bus routes, etc.

Each of these tips can be adapted to fit your lifestyle and family needs. They work with young children,

teens, and adults. Modeling organizational skills and behaviors for our children helps reinforce them and prepares our children for successful school years.

Certified Professional Organizer Tammy Schotzko works with clients of all

ages to tame their clutter and create calm out of chaos. She specializes in hoarding and chronic disorganization, but deals with everything from digital files to garages run awry. She was recently named the 2014 Entrepreneur of the Year by the Bemidji Area Chamber of Commerce. Learn more at www.welovemesses.com.

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Stock up on

With students having already returned to school, you probably are done with your supply shopping this year. But as many stores set their overstock on clearance, now is the perfect time to stock up for next year’s back-to-school needs.

The in staff reviewed supply lists for area schools and found a few commonalities throughout grade levels. While we can’t guarantee that lists won’t change, we offer the following suggestions.

supplies

K-5• markers (washable 8-packs in classic colors) Note: Lincoln Elementary did not require markers

beyond kindergarten. Northome did not request any markers in the elementary grades)

• crayons (24-count were most common)• pencils• glue sticks• dry-erase markers• scissors • pencil box• box of tissue Note: While it varied by school, colored pencils

(24-count) were recommended most often beginning with the second or third grades, though select schools did require them in kindergarten and first grade.

Middle school (6-8)• pencils• colored pencils• box of tissue• ream of copy paper (Bemidji Middle School)

Crayola was preferred in many cases for

markers, crayons and colored pencils.

Also, if you’re perusing the leftover backpacks, skip those

that have wheels.

We left folders and notebooks off these lists because several

schools specified certain colors and/or sizes.

For younger students, when tennis shoes are requested for physical education, parents are

encouraged to provide shoes that their student can fasten themselves.

If they know how to tie them, shoelaces are fine; if they don’t,

schools prefer Velcro.


What may seem like an obvious point to many people is worth saying: “It is important to read a lot to the young people in our lives before they get to kindergarten.” And to echo this point the Bemidji Public Library and public libraries all across our country are following the research gathered and published by the American Library Association (ALA). The “Every Child Ready To Read” initiative from ALA is grounded in 15 years of deep research and is now published in its second edition.

The research shows that a child’s most important period for development of vocabulary and what later becomes reading skills actually begins long before the child gets to kindergarten. During the years from birth to age 5 there is a great deal of pre-reading development that can take place to set the stage for the child’s ability to learn to read when they later get to school. Their appreciation for books, knowing the names of things, knowing

that printed words have meaning, knowing that letters have different shapes, the ability to repeat the smaller sounds that make up words, and being able to describe things and events – all of these skills are important for a child to learn and to be able to do.

All of these skills are so easy for the child to develop if the adults in their lives are intentional and make an effort to include five simple practices in their time with children: talking, singing, reading, writing and playing. And again, all of this seems to be obvious, but sadly the research shows that children today need their adults to be more intentional in making these five simple practices an even great part of their time together.

The Bemidji Public Library wants to assist parents, grandparents and other caregivers as they help their young children to get ready to read. Come to the Library often to borrow books and to attend our storytime sessions, which are offered

four mornings a week. Also know that our Kitchi Region has kits with puppets and movies as well as books that have a common topic. These kits are another great way for adults to use these simple practices with children and for the child to learn these important skills. All adults can have a role in helping every child get ready to read.

Paul Ericsson is the branch manager of the Bemidji Public Library.

WHATEVER YOUR FINANCIAL GOALS ...

We’ll help you reach them.Thrivent Financial offers a full range of products and services to help you achieve financial security, including:

Life insuranceAnnuities Mutual funds

Retirement options Health insurance

We’ll create a financial strategy that reflects your goals and values. Insurance products issued or offered by Thrivent Financial, the marketing name for Thrivent Financial for Lutherans, Appleton, WI. Not all products are available in all states. Securities and investment advisory services are offered through Thrivent Investment Management Inc., 625 Fourth Ave. S., Minneapolis, MN 55415, a FINRA and SIPC member and a wholly owned subsidiary of Thrivent. Thrivent Financial representatives are registered representatives of Thrivent Investment Management Inc. They are also licensed insurance agents/producers of Thrivent. For additional important information, visit Thrivent.com/disclosures.

20328 R3-14

Samantha J. Gunlikson CLTC®Financial Associate

2905 Bemidji Ave. N. Bemidji, MN 56601 218-751-6013

TalkingChildren learn about language by listening to parents talk and joining the conversation

SingingSongs are a natural way to learn about language

ReadingReading together with your child is the single-most important way to help them get ready to read

WritingBegins with making marks, then writing their name and writing words, and combining writing with drawing

PlayingPretend and dramatic play develop language skills

COMMON PRACTICES

It is easy to help every child get ready to read

For more on the “Every Child Ready To Read” program, visit www.everychildreadytoread.org

5

Chattin’with Dennis

Dennis Doeden, a news reporter at heart, is the publisher of The Bemidji Pioneer.

Music has always been part of Eric Carlson’s life. The talented 34-year-old from Bemidji is busy these days performing with two bands and helping run jam sessions. The Seasonals perform every fi rst Friday of the month at Brigid’s Pub in downtown Bemidji, and The Occasionals play at restaurants, coffee houses and other events. He also performs as a solo artist at open mic sessions and fundraisers.And that’s all in his spare time. Eric’s full-time job is teaching art at Kelliher School.

in: What did it mean to you growing up in a musical family?EC: Spending time listening to the house concerts my parents would host every winter and the recordings of folk musicians like Joni Mitchell, Valdy, Greg Brown and Bob Dylan when I was 15 years old had a huge impact on me. When Brian Miller (my friend who I sat next to in choir class) and I started writing and playing music, it was my parents’ record collection that really got us started on our style. My parents also sent me off to the Winnipeg Folk Festival at a young age and something crystallized about our motivation to pursue music at that point for both Brian and me. I don’t know if I would have ever been inspired like this if I hadn’t caught the spark from my parents in those impressionable years. Now I can’t quit,

and feel so fortunate to be able to play with extremely talented local musicians and friends like Katie Houg, Aaron Schnackenberg, Jordan Lindquist, Keith Johnson, Brett Cease, Didu Keddah, Russell Hemstock, Kristi Miller, Barb Houg, Steve Young, Maggie Carlson (my mom) and so many others.

in: Bemidji has a rich music scene. What has that meant to you as a musician?EC: When I started playing music I had a fertile music scene that was very receptive and encouraging. I performed solo and

Photos by Maggi Stivers


with Brian Miller and The Gaels at coffee houses, art festivals, music festivals, school talent shows and assemblies. Brian and I produced our fi rst CD album as “Brian and Eric” entitled “Friday” and two of our three Gaels albums at Gary Burger’s studio in Turtle River. Performing at the Northwoods Folk Collective run by Dan Houg and other local supporters of the music scene (who have been great advocates ever since) really ensured that this was going to be something I would never stop doing.

in: What type of music do you enjoy listening to?EC: Nearly every genre. I like to keep myself free from an over attachment to any particular genre. I feel the most free and inspired when I approach each song individually without preconceived frameworks or expectations.

in: What does your musical future look like?EC: I plan on continuing to play various gigs in the surrounding area, weddings, etc., but also adding much more writing and recording as soon as I have the time and space. In the next couple years I hope to set up a studio so that I will always have access to a recording space and can support local musicians in the same way I was supported from the age of 15 until today. A hero of mine, Gary Burger, passed away this summer and his wife, Cindy Burger, along with Mark Anderson have both expressed support for the idea that I might take over Gary’s record label, Turtle Town Records.

WHATEVER YOUR FINANCIAL GOALS ...

Insurance products issued or offered by Thrivent Financial, the marketing name for Thrivent Financial for Lutherans, Appleton, WI. Not all products are available in all states. Securities and investment advisory services are offered through Thrivent Investment Management Inc., 625 Fourth Ave. S., Minneapolis, MN 55415, a FINRA and SIPC member and a wholly owned subsidiary of Thrivent. Thrivent Financial representatives are registered representatives of Thrivent Investment Management Inc. They are also licensed insurance agents/producers of Thrivent.

For additional important information, visit Thrivent.com/disclosures.

Appleton, Wisconsin • Minneapolis, Minnesota • Thrivent.com • 800-THRIVENT (800-847-4836) 20328 R3-14

We’ll help you reach them.

Thrivent Financial offers a full range of products and services to help you achieve financial security, including:

• Life insurance

• Annuities

• Mutual funds

• Retirement options

• Health insurance

We’ll create a financial strategy that reflects your goals and values.

Certified Financial Planner Board of Standards Inc. owns the certification marks CFP® CERTIFIED FINANCIAL PLANNER™ and federally registered CFP (with flame design) in the U.S., which it awards to individuals who successfully complete CFP Board’s initial and ongoing certification requirements.

Allen J. ZutzCFP®, ChFC®, FIC Financial Associate Headwaters Financial Associates 403 4th St NW Ste 115Bemidji, MN, 56601 218-444-0202

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inMagazine Fall 2014