Radish - July/Aug 2015

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July/August 2015

Mystery Cave

Woodworking

Cascade Meadow

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2 JULY 2015 rochester.radishmagazine.com

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healthy living from the ground up

from the editor

feAtUreS

Welcome to the new issue of Radish! As always, we’ve filled these pages with all kinds of ways to live a healthy and sustainable life.

Our Healthy Living Fair this year was really successful! Thank you to all of the vendors and crafters who stuck it out in the rain, we couldn’t have done it without you. And thank you as well to all who came, it was great to see all of your smiling faces!

We’re back with our events calendar and it’s packed full of things to do before the school year kicks off. There are some pretty great recurring events, such as Summer Sundays on the Farm at Squash Blossom Farm and the Rochester Downtown Farmers Market. We also have the next installment of Know your Chef, only we’ve mixed it up a bit this time and are getting to know pastry chef Dawn Hodapp from Top Tier Delights.

Our writers have pulled out all the stops for this issue. Nicole Czarnomski checks out Cascade Meadow and their educatinal and sustainable offerings. Suzie Stier-Waletzko takes a bit out of local college food services at St. Olaf. Lauren Nielsen fills us in on what the new diets are that we’re hearing about and Brian Todd takes a closer look at the People’s Food Co-op.

A big congratulations to Joan Swanson, winner of our ginger recipe contest! You can find her triple ginger cookies recipe in this issue. Next up, it’s tomato season! We want your best tomato recipes! Bonus points if the tomatoes are fresh. Head to our Facebook page to enter or email your recipe to [email protected] by July 24 for your chance to win a $50 gift card to the People’s Food Co-op.

Happy produce picking!

The Friendsof

HELPING SPREAD THE WORD ABOUT HEALTHY LIVING

Volume 3, Number 33June 2015

Randy Chapman PUBLISHER

(507) 285-7602 [email protected]

Allison Roe EDITOR


Kristi Mintz ADVERTISING DIRECTOR


Monica Hensley SENIOR MEDIA CONSULTANT


Beth Krohn LAYOUT & DESIGN

PUBLISHED BY Small Newspaper Group

Deborah Loeser Small DIRECTOR OF SPECIAL PROJECTS

Len R. Small PRESIDENT

Thomas P. Small SENIOR VICE-PRESIDENT

Robert Hill VICE-PRESIDENT

Sally Hendron VICE PRESIDENT OF FINANCE

Joseph Lacaeyse ASSISTANT TREASURER

Radish is a guide to improving your health through the natural foods, products, resources and services of Rochester and southeastern Minnesota. It is distributed by Post-Bulletin Co., L.L.C., 18 First Ave. S.E., Rochester, MN, 55903. To advertise or to speak with the editor, call(507) 285-7600. No part of this publication may be reprinted or otherwise reproduced without written permission. Send editorial correspondence to Editor, Radish, P.O. Box 6118, Rochester, MN, 55903, or e-mail [email protected]. For a list of editorial submission guidelines and distribution sites, please visit http://rochester.radishmagazine.com.

Radish uses soy-based ink and is 100 percent recyclable.

outdoors Cascade Meadow is source for environmental learning

7 good business People’s Food Co-op working to become downtown hub

8 Calendar of events Check out these fun summer activities

11 good business Pastry chef Dawn Hodapp lives and breathes baking

12 health and wellness Aerial yoga takes your yoga moves to the sky

17 outdoor Mystery Cave is a unique feature in southeast Minnesota

19 eating well Here’s to healthy eating in college and beyond

18 eating well The importance of specialized diets

5

good business Passion for woodwork shines in Jeff Solberg’s pieces15

rochester.radishmagazine.com JULY 2015 3

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A great place to gather.

Local Produce. Local Meats. Local Eggs. Local People.

Plus baked goods, dairy, flowers, plants, farm crafts,and specialty products from Local Growers.

We’re on FacebookWeWeeWeWeeWeeeee reeerrerrerererereereee e oonnnononn noonoo FacFacFacFacFFFaaacFFacFacaaceeboeboboeeebobooookokokokkkkRochesterMNFarmersMarket

Rochester Downtown Farmers Market

ccccceeboeboooobobooookokkkersersrsrssMarMarMarMaMaMararMaararrM kkkkkketkkekkkeketkkkketkeketkkkeeketketeetetketeteketeetetteteettMMMMM kkkkkk

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rochesterdowntownfarmersmarket.org

“Best Farmers Market In Minnesota”*2014 StarTribune Readers Poll

Outdoor MarketNow Open 4th St. & 4th Ave. SW Saturdays 7:30 am - Noon

TUESDAY MARKETSJune 16-Sept. 29, 2:00-6:00,Ashley Furniture parking lot,

3900 N. Highway 52

WEDNESDAY MARKETSJune 17-Sept. 30, 2:00-6:00Location to be determined

SPECIAL EVENTSRochester Public Library BookBike –

May 9, June 6 & June 20Radish Magazine’s 5th Annual Healthy Living Fair – June 13Chef and Canning Demos –

Beginning in late JuneLive Music from Local Musicians Every Week

507-273-8232 • [email protected]

“Best Farmers Market In Minnesota”*2014 StarTribune Readers Poll

We’re on FacebookWWWeeeeeWeeWWeWeeWeWeeWWeeWWeWWWWee rerrrrererrerrereerereerrere nononoon oononoonooooooo FacFaccFaccFacF ccc oeboeboeboeboeebeboeebeboooeboeboebookokokokokokokokokkkokokRochesterMNFarmersMarket

Rochester Downtown Farmers Market

ssMararM rkkeketetssssMMMarMMarkk tk tketkettetket

Outdoor MarketNow Open 4th St. & 4th Ave. SWSaturdays 7:30 am - Noon

SPECIAL EVENTSJuly 18: Discover Market Fresh

“Learn, Make, Share” demo, MN Pork Producer’s “Oink Outings”, HealthSource Chiropractic’s Massage Chair, music from

The Young & Old Timers, and Denise Guelker Braus

July 25: ACF Chef Demo, Rochester Public Library›s BookBike, music from

Lisa Dixon, Katie Berg, and Silver Strings

TUESDAY MARKETSJune 16-Sept. 29, 2:00-6:00,Ashley Furniture parking lot,

3900 N. Highway 52

TUEplus

2 c. whole wheat flour 1 T. ground ginger 1 t. baking soda Pinch of salt 1 stick butter 1/4 c. molasses 2/3 c. lt. brown sugar 2 T. finely grated fresh ginger

1 large egg, beaten 1 c. dried apricots, finely chopped 1/2 c. finely chopped crystalized ginger Turbinado, pearl or shimmer white sugar

Congratulations Joan swanson

winner of our ginger reCipe Contest!

Preparation

Stir flour, ground ginger, baking soda and salt together in a large bowl. Melt butter, add molasses, brown sugar and fresh ginger. Set aside to cool. Add egg to cooled molasses. Slowly stir into dry ingredients, adding apricots and crystalized ginger. Cover and chill at least an hour. Preheat oven to 350 F. Shape dough into 1/2 inch balls, roll in sugar, place on parchment- lined baking sheets, 2 inches apart. Bake 8-10 minutes. Transfer to rack to cool. Cookies freeze well.

TRIPLE GINGER COOKIES

~RECIPE~

To view more ginger recipes www.rochester.radishmagazine.com.


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By Nicole L. Czarnomski

Water and energy literacy are at the core of Cascade Meadow’s educational

programming. Their facility encompasses interactive water and energy exhibits, wetlands and a high performing green building that promotes sustainable living in southeastern Minnesota. Their goal is to make learning about the environment, society and economy easy to understand.

Education opportunitiesThe water education initiatives are explained

through several indoor exhibits. Scott Walker, Cascade Meadow executive director and associate vice president at St. Mary’s University, says, “The interactive displays show how many gallons of water are used when a toilet is flushed or how much water is consumed during a shower. There are gallon jugs that light up to illustrate water used.” He says these displays are intriguing for many students who come through on field trips. It helps children understand the importance of water conservation.

Cascade Meadow also has several exhibits showcasing proper use of storm water. Storm water management refers to rain or snowmelt that runs off buildings, streets and other hard surfaces. This also includes water run-off from washing cars or watering lawns. The storm water doesn’t soak into the ground, which is wasteful, and it can harm water quality.

Some of the exhibits that display proper use of storm water include pervious pavements, landscape shapes known as bioswales and biocells, treatment ponds, infiltration terraces, a green roof and floating treatment wetland. Each system has its own unique way of increasing the chances of water absorption. This has a positive affect on water quality and aquatic ecosystems.

The wetlands and prairies at Cascade Meadow create another source for education. Walker recommends getting out on the trails that lead through the wetlands and prairies because they are unique living exhibits and in July, many of the flowers are in bloom. “Along the trails

you can expect to see wildflowers like Wild Bergamot, Native Sunflowers and Swamp Milkweed as well as frogs, toads and ducks. There are interpretive sites located along the trail so you can learn more about each type of wetland.”

Cascade Meadow has seven of the eight wetlands that are found in Minnesota. They are the seasonally flooded basin, wet meadow, shallow marsh, deep marsh, shallow open water, shrub swamp and wooded swamp. “There are no plans to reproduce the eighth wetland, or bog, at this time because it takes Mother Nature many, many years to recreate,” says Walker. These wetlands are important habitats because they hold water like a sponge and can prevent flooding. Without them, soils, chemicals and other nutrients would flow into our rivers and lakes, muddying or polluting them.

Information about energy sources and energy conservation are other topics Cascade Meadow teaches at their facility. They believe in the importance of reducing pollution created from fossil fuels and keeping energy rates affordable. Cascade Meadow partnered with Rochester Public Utilities (RPU) and they receive rebates on qualifying energy efficient projects within the facility. “We have three solar

panels and two residential-type wind turbines that enable us to supply power to the grid. The public can take a look at these displays and see how to calculate energy costs and the amount of energy generated,” says Walker.

RPU not only provides rebates to Cascade Meadow but they purchased and maintain the two wind turbines and solar panels. The wind turbines can potentially generate approximately 15,000 kilowatt (kWh) hours of electricity each year. This is enough to power two average homes in Minnesota on an annual basis. There are also solar thermal systems to heat water in the facility and a geothermal heat system to heat and cool the 16,000 square foot building.

Site designIn additional to the geothermal systems used

in the facility, the building materials and the design of the structure are also energy efficient. The walls are insulated concrete forms. Many of the materials used for finishing, like glass countertops and linoleum floors, are made from recycled materials. Also, the adhesives used are non-toxic. Walker says most of these materials will outlive all of us.

The building possesses a unique roof design. One portion of the roof‘s construction is made with a durable steel which reduces the amount of heat it holds. Walker says, “It’s important to reduce the urban heating effect because elevated temperatures from urban heat islands, particularly during the summer, can affect a community’s environment and quality of life, increasing energy consumption, elevating air pollution and impairing water quality.”

The second roof is made with something similar to Styrofoam and acts as insulation. And the third roof is a green roof. This roof grows a variety of sedum that provides a habitat for birds and butterflies.

Cascade Meadow encourages schools and other organizations to tour the facility and learn more about water, energy and sustainable living. For more information visit: http://www.cascademeadow.org.

Nicole L. Czarnomski is a regular Radish contributor.

outdoors

An outdoor educationCascade Meadow is source for environmental learning

Photo courtesy of Cascade Meadow.

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Visit www.rivercitydays.org for a complete list of events

Live Shows at Bay Point ParkFriday, July 31, 2015

Noon-Midnight Elks Beer Tent 1-4PM Boat House Band 2-8PM Bingo Tent 4-10PM Taste of Red Wing 5:30-8PM Madd Company Band (Bad Company Tribute Band)8:30-11PM Transit Authority Band (Chicago Tribute Band) 11PM-Midnight Dance Music

Saturday, August 1, 20158AM-3PM Car Show 9AM-2PM K-Wing-It Bean Bag Tournament 9AM-5PM 3 on 3 Basketball Tournament 11AM-10PM Taste of Red Wing 11AM-8PM Bingo Tent Noon-Midnight Elks Beer Tent Noon-12:45 Mad Science Show 1-5PM Human Foosball Tournament 2-4PM KWNG Karaoke Contest 5-7:30PM The Dee Miller Band (Blues) 8:30-11PM Pearle Brothers 11PM-Midnight Dance Music

Sunday, August 2, 201510:30AM New River Church Ser-vice Noon-4PM Elks Beer Tent Noon-4PM Taste of Red Wing 3-4:30PM Universal Music Center Student Talent Show

Kids Activities ending at 8 pm Friday and Saturday

and 4pm Sunday

• “You Paint Em” • Happy Hills Express Train • Moon Walks Dunk Tank • Hockey Shoot

• Bungee Trampoline • Mini Golf • Live Gold Fish Game • Paint Ball Shooting Gallery

Come & enjoy Red Wing River City Days • July 31 – Aug. 2

Minnesota’s Oldest Men’s Clothing Store

215 Bush StreetRed Wing, MN 55066

Phone: 651-388-4261Fax: 651-388-6038

TOMWITHERSOwner

QUALITYMEN’S

CLOTHING

For a Great Start!1-800-201-9650 www.sturdiwheat.com

Find Sturdiwheat Mixes

at your Local Grocer


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By Brian Todd

At the People’s Food Co-op in downtown Rochester, the goal is to be more than just

a grocery store. Brad Smith, public and member relations manager for the 15,500 square foot, says the true success of the store comes in the way it not only serves the community but brings the community together.

No matter the co-op, Smith says, whether it is a food, banking or other co-op, there are seven guiding principles they all follow. One of those principles, he said, is concern for the community. “From charitable work or sponsorships or just being here for the community,” he says, “it’s core to our mission.”

For the People’s Food Co-op, being a place for the community to gather as well as shop is vital to the success of the store along with its sister store in La Crosse. “We’ve become very inclusive both with our accessibility and our products,” Smith says. That means so much more than just a few extra rows of fresh vegetables in the produce section being offered on the increased shelf space of the downtown store. “It’s not just the farmers. We’ve been able to increase our shelf space for local mustard and salsa, for example.”

By offering more than just in-season local farm products, Smith says, the store has become more of a complete grocery store. And while the co-op does fill a specific though expanding niche in the grocery world, he says, there are certainly room for other stores. But that doesn’t mean Rochester – particularly downtown businesses – hasn’t noticed all the things the co-op does well.

Being a good neighbor“One of the unexpected surprises we’ve had

since we moved to this location is the amount of collaboration the people downtown want to do with us,” Smith says. A good example of that is the nearby YMCA, which has reached out to the co-op to partner on a number of events.

Another great example, he says, is a partnership with University of Minnesota Rochester. “We speak to the freshman 101 classes about shopping on a budget,” Smith says.

When the co-op built the new store downtown, building relationships just became part of the deal. The Rochester Downtown Alliance has helped provide a customer base so that businesses don’t have to go outside of downtown to get the products they need.

All this growth from partnerships has helped the store grow its membership during the nearly two years it has been in the new location. “We grew by 47 percent in Rochester,” Smith says. “Between the two stores we have 8,000 members and I think the Rochester store will catch up with the La Crosse store before too long.” All this helps the co-op keep dollars local since those members are technically owners of the store. “We want this to be a social hub. We want this to be a place where people come and meet.”

Working the coreA lot of amenities help make People’s

Food Co-op a place to do more than just shop. There’s a full-service deli and coffee shop. Classes on everything from cooking to yeast fermentation in beer making keep the

community room booked so often, it can be hard to find time for co-op-specific activities, notes Smith. But, at its core, the co-op is a grocery store and it must fulfill that function for its members and other shoppers.

Part of the problem with any co-op is that they are a second-tier sales outlet for farmers. For many small farmers, that first tier is direct sales from a farm store or they sell directly to consumers at a farmer’s market.

But the co-op needs farmers who not only want to sell at their store but farmers who can deliver goods consistently with high quality and adequate quantity. “We do have to supplement in off years with produce from other regions,” Smith says. “But we really put a high value on local produce in season.”

That means featuring a number of orchards when apples are in season but buying from Washington state when deep snows have ended Minnesota’s apple production for the year. “If it’s available and local, we’ll carry it,” he said.

That also means carrying those value-add items, such as canned foods like salsa or pickles. But it also means carrying local home care and cleaning products, beauty products and wellness items.

In the end, the People’s Food Co-op is looking to grow with the community while being a bigger part of people’s lives. “A big part of what we do is making healthy eating accessible and convenient,” Smith says.

Brian Todd is a regular Post-Bulletin writer and writes the Greenspace column.

good business

Food for the peoplePeople’s Food Co-op working to become downtown hub

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JULYSUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

1812 13 14 15 16 17

2519 20 21 22 23 24

26 27 28 29 30 31 31

41 2 3 1 2 3

115 6 7 8 9 10

For a complete listing of planned

activities for July 11

See #4



See #8

Roman PaSta

DiSheS 101 6pm

Cook’s Pantry



See #14

Looking for more details about events on the calendars?Check out these fun summer activities! In chronological order, each event’s number coincides with its number on the calendar.

6

SummeR SunDayS on

the FaRm 1-6pm Squash

Blossom Farm

AUgUst

121110

75

432

8

13 14

FRee thuRSDay 10am-9pm ROCHESTER ART CENTERthuRSDay

night cheF’S DinneR 7-10pm

Four Daughters Vineyard

natuRe time at the beach

1-2pm Whitewater State Park

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FRee thuRSDay 10am-9pm

Rochester Art Center

thuRSDay night cheF’S

DinneR 7-10pm




See #7

16 1715 18 19

9For a

complete listing of planned


See #9

Staying ShaRP in the

kitchen 6pm

Cook’s Pantry

eDucational gaRDen touR

4-8:30pm tour starts at the

Heintz Center at RCTC

FRee thuRSDay 10am-9pm Rochester Art Center

thuRSDay night cheF’S

DinneR 7-10pm




See #13

VegetaRian inFoRmation

gRouP oF RocheSteR

(VIGOR) potluck 6:30-7:30pm

Quarry Hill Nature Center



See #18

SummeR bat count 7-9pm

Whitewater State ParkmoVie

unDeR the StaRS

5-10pm History Center

of Olmsted County

July 4 • haPPy inDePenDence Day!July 9 • FRee thuRSDay 10am-9pm, ROCHESTER ART CENTER • thuRSDay night cheF’S DinneR 7-10pm, Four Daughters VineyardJuly 10 • natuRe time at the beach 1-2pm, Whitewater State ParkJuly 11 • RocheSteR Downtown FaRmeRS maRket 7:30am-12pm, 4th St. and 4th Ave. SE • neeDle Felting 9am-12pm, River Roots Skills School • FRee Family Day 10am-5pm, Rochester Art CenterJuly 15 • heRbS in Daily nutRition 6-8pm, People’s Food Co-op • SounDS oF hoPe conceRt 7pm, Potter Auditorium in ChatfieldJuly 16 • FRee thuRSDay 10am-9pm, Rochester Art Center • thuRSDay night cheF’S DinneR 7-10pm, Four Daughters VineyardJuly 17 • camPFiRe aStRonomy 8-10pm, Whitewater State Park • PRiDeFeSt: QueeR cinema 9:30-11:30pm, Rochester Civic Theatre • 35th annual conFeRence anD camPout all weekend, Seed Savers ExchangeJuly 18 • RocheSteR Downtown FaRmeRS maRket 7:30am-12pm, 4th St. and 4th Ave. SE • FRee Dog PaRk Day 8am-5pm, Leashes & Leads • tRout hatcheRy touR 10:30am-12pm, Whitewater State ParkJuly 19 • PRiDeFeSt celebRation 12-4pm, Peace Plaza • SummeR SunDayS on the FaRm 1-6pm, Squash Blossom Farm • byRon gooD neighboR Day PaRaDe 3pm, Byron • PioneeR/olD time muSic anD bluegRaSS Jam 3-5pm, Whitewater State ParkJuly 21 • Staying ShaRP in the kitchen 6pm, Cook’s PantryJuly 22 • eDucational gaRDen touR 4-8:30pm, tour starts at the Heintz Center at RCTCJuly 23 • FRee thuRSDay 10am-9pm, Rochester Art Center • thuRSDay night cheF’S DinneR 7-10pm, Four Daughters VineyardJuly 24 • John latSch lanD hike 3-4pm, Whitewater State Park • Pizza night on the FaRm 5-8pm, Red Barn Learning Farm • baRk in the PaRk 7pm, Rochester Honkers Baseball FieldJuly 25 • RocheSteR Downtown FaRmeRS maRket 7:30am-12pm, 4th St. and 4th Ave. SE • heRbal enlightenment 9am-4:30pm, River Roots Skills School • liVing hiStoRy weekenD 9am-7pm, History Center of Olmsted CountyJuly 26 • SummeR SunDayS on the FaRm 1-6pm, Squash Blossom FarmJuly 27 • Roman PaSta DiSheS 101 6pm, Cook’s PantryJuly 29 • VegetaRian inFoRmation gRouP oF RocheSteR (VIGOR) potluck 6:30-7:30pm, Quarry Hill Nature CenterJuly 30 • FRee thuRSDay 10am-9pm, Rochester Art Center • kiDS’ inteRnational cooking claSS 11am, Cook’s Pantry • Dine in the VineS 7-11pm, Four Daughters VineyardJuly 31 • SummeR bat count 7-9pm, Whitewater State Park • moVie unDeR the StaRS 5-10pm, History Center of Olmsted County



See #5

8


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13For a


activities forAUGUST 22See #13

11For a





8



4

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

159 10 11 12 13 14

29 30 27 28 29 30 31

82 3 4 5 6 7

11 2 3

2923 24 25 26 27 28

2216 17 18 19 20 21

August1

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activities for AUGUST 1See #1

3

Live eAGLe proGrAm

7-8pm Whitewater State Park

movie Under The STArS

5-10pm History Center

of Olmsted County

2

Free ThUrSdAy 10am-9pm


ThUrSdAy niGhT cheF’S

dinner 7-10pm


17For a



16For a



15Free

ThUrSdAy 10am-9pm



dinner 7-10pm


7Free

ThUrSdAy 10am-9pm Rochester Art Center


dinner 7-10pm


10herbS

in dAiLy nUTriTion

6-8pm People’s Food

Co-op

12GhoST Town

cemeTery FieLd Trip

6-7:30pm Whitewater State Park

14veGeTAriAn

inFormATion GroUp oF

rocheSTer (VIGOR) potluck

6:30-7:30pm Quarry Hill

Nature Center

9SUmmer

SUndAyS on The FArm

1-6pm Squash

Blossom Farm

SUmmer SUndAyS on

The FArm 1-6pm

Squash Blossom Farm

18

5

SUmmer SUndAyS

on The FArm 1-6pm Squash

Blossom Farm

6

princeSS cAFe

LecTUre SerieS

9:30-10am History Center

of Olmsted County

July 4 • hAppy independence dAy!July 9 • Free ThUrSdAy 10am-9pm, ROCHESTER ART CENTER • ThUrSdAy niGhT cheF’S dinner 7-10pm, Four Daughters VineyardJuly 10 • nATUre Time AT The beAch 1-2pm, Whitewater State ParkJuly 11 • rocheSTer downTown FArmerS mArkeT 7:30am-12pm, 4th St. and 4th Ave. SE • needLe FeLTinG 9am-12pm, River Roots Skills School • Free FAmiLy dAy 10am-5pm, Rochester Art CenterJuly 15 • herbS in dAiLy nUTriTion 6-8pm, People’s Food Co-op • SoUndS oF hope concerT 7pm, Potter Auditorium in ChatfieldJuly 16 • Free ThUrSdAy 10am-9pm, Rochester Art Center • ThUrSdAy niGhT cheF’S dinner 7-10pm, Four Daughters VineyardJuly 17 • cAmpFire ASTronomy 8-10pm, Whitewater State Park • prideFeST: QUeer cinemA 9:30-11:30pm, Rochester Civic Theatre • 35Th AnnUAL conFerence And cAmpoUT all weekend, Seed Savers ExchangeJuly 18 • rocheSTer downTown FArmerS mArkeT 7:30am-12pm, 4th St. and 4th Ave. SE • Free doG pArk dAy 8am-5pm, Leashes & Leads • TroUT hATchery ToUr 10:30am-12pm, Whitewater State ParkJuly 19 • prideFeST ceLebrATion 12-4pm, Peace Plaza • SUmmer SUndAyS on The FArm 1-6pm, Squash Blossom Farm • byron Good neiGhbor dAy pArAde 3pm, Byron • pioneer/oLd Time mUSic And bLUeGrASS jAm 3-5pm, Whitewater State ParkJuly 21 • STAyinG ShArp in The kiTchen 6pm, Cook’s PantryJuly 22 • edUcATionAL GArden ToUr 4-8:30pm, tour starts at the Heintz Center at RCTCJuly 23 • Free ThUrSdAy 10am-9pm, Rochester Art Center • ThUrSdAy niGhT cheF’S dinner 7-10pm, Four Daughters VineyardJuly 24 • john LATSch LAnd hike 3-4pm, Whitewater State Park • pizzA niGhT on The FArm 5-8pm, Red Barn Learning Farm • bArk in The pArk 7pm, Rochester Honkers Baseball FieldJuly 25 • rocheSTer downTown FArmerS mArkeT 7:30am-12pm, 4th St. and 4th Ave. SE • herbAL enLiGhTenmenT 9am-4:30pm, River Roots Skills School • LivinG hiSTory weekend 9am-7pm, History Center of Olmsted CountyJuly 26 • SUmmer SUndAyS on The FArm 1-6pm, Squash Blossom FarmJuly 27 • romAn pASTA diSheS 101 6pm, Cook’s PantryJuly 29 • veGeTAriAn inFormATion GroUp oF rocheSTer (VIGOR) potluck 6:30-7:30pm, Quarry Hill Nature CenterJuly 30 • Free ThUrSdAy 10am-9pm, Rochester Art Center • kidS’ inTernATionAL cookinG cLASS 11am, Cook’s Pantry • dine in The vineS 7-11pm, Four Daughters VineyardJuly 31 • SUmmer bAT coUnT 7-9pm, Whitewater State Park • movie Under The STArS 5-10pm, History Center of Olmsted County

septemberseptember 4 inTro To GeocAchinG 3:30-5pm, Whitewater State Parkseptember 5 picnic opereTTA Squash Blossom Farm TomATo TASTinG FeSTivAL 1-5pm, Seed Savers Exchangeseptember 6 TAG A monArch 3-4pm, Whitewater State Parkseptember 12 jUnk crUSh 9am-5pm, Lake City GrApe STomp 2-5pm, Four Daughters Vineyard SUmmer SUndAyS on The FArm 1-6pm, Squash Blossom Farmseptember 13 jUnk crUSh 10am-4pm, Lake City

August 1 • rocheSTer downTown FArmerS mArkeT 7:30am-12pm, 4th St. & 4th Ave. SE • Free doG pArk dAy 8am-5pm, Leashes & Leads • Free FAmiLy dAy 10am-5pm, Rochester Art Center • beneFiT concerT FeATUrinG GreG brown 7-10pm, Seed Savers ExchangeAugust 6 • Free ThUrSdAy 10am-9pm, Rochester Art Center • ThUrSdAy niGhT cheF’S dinner 7-10pm, Four Daughters VineyardAugust 7 • Live eAGLe proGrAm 7-8pm, Whitewater State Park • movie Under The STArS 5-10pm, History Center of Olmsted CountyAugust 8 • rocheSTer downTown FArmerS mArkeT 7:30am-12pm, 4th St. & 4th Ave. SE • rAw Food And yoU 11am-1pm, People’s Food Co-op • FoSSiL hUnTinG in FiLLmore coUnTy 1-5pm, River Roots Skills School • perSeid meTeor Shower 7-9pm, Whitewater State ParkAugust 9 • SUmmer SUndAyS on The FArm 1-6pm, Squash Blossom FarmAugust 12 • princeSS cAFe LecTUre SerieS 9:30-10am, History Center of Olmsted CountyAugust 13 • Free ThUrSdAy 10am-9pm, Rochester Art Center • ThUrSdAy niGhT cheF’S dinner 7-10pm, Four Daughters VineyardAugust 14 • rocheSTer downTown FArmerS mArkeT 7:30am-12pm, 4th St. & 4th Ave. SE • Free doG pArk dAy 8am-5pm, Leashes & Leads • nATUrAL ecocoLor And dye cLASS 9am-5pm, River Roots Skills School • weAvinG wiTh nATUrAL FiberS 2pm, Whitewater State ParkAugust 16 • SUmmer SUndAyS on The FArm 1-6pm, Squash Blossom FarmAugust 19 • herbS in dAiLy nUTriTion 6-8pm, People’s Food Co-opAugust 20 • AnnUAL pLAnT SwAp And SociAL Rochester Garden and Flower Club • Free ThUrSdAy 10am-9pm, Rochester Art Center • ThUrSdAy niGhT cheF’S dinner 7-10pm, Four Daughters Vineyard • pizzA niGhT on The FArm 5-8pm, Red Barn Learning FarmAugust 21 • GhoST Town cemeTery FieLd Trip 6-7:30pm, Whitewater State ParkAugust 22 • rocheSTer downTown FArmerS mArkeT 7:30am-12pm, 4th St. & 4th Ave. SE • birdinG bASicS 9am-12pm, River Roots Skills School • SprinG roLL And eGG roLL mAkinG 6-8pm, People’s Food Co-opAugust 26 • veGeTAriAn inFormATion GroUp oF rocheSTer (VIGOR) potluck 6:30-7:30pm, Quarry Hill Nature CenterAugust 27 • Free ThUrSdAy 10am-9pm, Rochester Art Center •ThUrSdAy niGhT cheF’S dinner 7-10pm, Four Daughters VineyardAugust 28 • dine in The vineS 7-11pm, Four Daughters Vineyard • beAverS AT SUnSeT 7-8pm, Whitewater State Park • chicken eGG-STrAvAGAnzA 6pm, Red Barn Learning Farm • SUmmer Seed SAvinG SchooL all weekend, Seed Savers ExchangeAugust 29 • rocheSTer downTown FArmerS mArkeT 7:30am-12pm, 4th St. & 4th Ave. SE • Free doG pArk dAy 8am-5pm, Leashes & Leads • cAnninG yoUr TomATo hArveST 8:30-11:30am, River Roots Skills SchoolAugust 30 • SUmmer SUndAyS on The FArm 1-6pm, Squash Blossom Farm

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By Allison Roe

Get to know the people who make some of your favorite desserts. This month, we talked with pastry chef Dawn Hodapp of Top Tier Delights.

What are your favorite hobbies? I have a three year old, so I like walking and biking. He learned to ride a bike this year so we’ve been doing that all the time. Just hanging out with him and doing kind of artsy stuff. Painting and reading; I love to read.

What is your favorite cookbook? Probably my favorite actual cookbook is one that one of my chefs in school published. That’s probably my favorite go-to pastry bready book. It’s just more so notes and stuff through life. I have folders upon folders of recipes.

What is your favorite baking technique? It’s the flowers. I do gum paste flowers. Those I love, those I could do all day long. You roll it all out by hand, you form it all by hand. None of them ever look the same. It’s like that one thing in baking that’s always unique, kind of like piping.

Why did you become a baker? I’ve cooked and baked my whole life, I’ve always liked it, I’ve always been in the kitchen with my parents. One of my older brothers said “You should go to culinary school, you play around in it, you’d be good at it.” And I did and I ended up with a bachelor’s degree in pastry and worked in Idaho and kind of fell in love with it.

What is your first food memory? I remember my brother closest in age to me, every time we would make a cake we would fight over who got to lick either the spoon and bowl or the paddle. And the paddle always had less on it, so there was this battle of who got to have what. I’m a scrappy little thing; he’s five years older

than me but I won many times, possibly with some tears involved.

Finish this sentence: If I weren’t a baker…It’s not one of those sentences you finish, because if you’re not a baker, what do you do next? You just get so far into this at some point.

Who or what has influenced your baking the most? Probably just the people you meet. I have a four year degree and in getting that you end up in a dozen different labs with a dozen different chefs telling you to make crème anglaise a dozen different ways. So you take a little bit from each one and you go, okay this works great. I don’t think there’s one person.

Are there any baking techniques you’d encourage people to try? Learn the basics, because once you get the basics down then you can start to play. Pastry is all about knowing your basics and knowing, learning and understanding how the products work and then you get to play with it.

What is your favorite recipe to make? It’s one of those hard ones because in bread, I love focaccia, I love challah, I love making ciabatta dough because it’s

wet and trying to get it to stay when you throw dough on a table and all of a sudden it’s trying to hit the floor. It’s that moment when you put it all together. It’s hard to pick, it’s like picking between kids, you can’t pick just one favorite. If I had to eat one, it would be a cookie every time, chocolate chip all the way.

If you could make a cake for anyone, who would it be for? This is going to sound really corny but I think it would probably be for my parents. They’re honestly one of my biggest influences of where we have ended up. It would be something for them, like an anniversary cake.

Allison Roe is the editor of Radish.

good business

Know your pastry chefPastry chef Dawn Hodapp lives and breathes baking

Down Hodapp creates incredibly delicious and intricate baked goods. Submitted photos.

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By Allison Roe

I consider myself a yoga enthusiast. I’ve been practicing for a few years now and am comfortable

playing with new poses and modifications. Trying new classes doesn’t make me fearful anymore. So when the idea of an article on aerial yoga came up, I was more than game to try.

Leana Medina-Beltz is a certified aerial yoga instructor who teaches at the Rochester Athletic Club (RAC). She has been teaching mat yoga for six years but three years ago she added aerial yoga to her repertoire.

On a vacation in Delaware, Leana went to an aerial yoga class with her sister-in-law. “We both really liked it and after class we talked to the teacher, who was actually the owner of the studio,” she says. She was offering a teacher training class in a few months and Leana and her sister both went back for the training.

“I was doing it more for me but I presented it to the former director of group fitness and she said we may be interested in bringing it to the RAC.” The club did decide to take on the class and have been offering aerial yoga ever since.

What it’s likeI was able to watch Leana set up for the class so she

explained to me what the equipment is.

The fabric is the same kind they use for Cirque du Soleil, she told me. “It has give but it’s also really strong. The fabric alone holds 1,000 pounds,” she says. The fabric is hooked to a daisy chain with a carabineer, both of which are mountaineering equipment and can hold an additional two to three thousand pounds. To top it off, the RAC had a structural engineer come in to reinforce everything with cement.

To be honest, the rigs kind of looked like hammocks. And in fact, the way to get into the fabric is similar to how you would enter a hammock.

While my classmates were seasoned veterans of aerial yoga, Leana was able to work with their advanced ability and my novice ability at the same time. She would give the next pose to the others and then come over and help me maneuver my way into

the move.

Having previously done yoga before was nice if only for the fact that I was comfortable with most of the poses. This class could definitely be taken by someone with no prior yoga experience, as poses are worked through slowly and explained clearly to give you enough time to spend in each position.

While we didn’t adhere strictly to vinyasa flow, or flowing every pose with your breath, breath was still the basis of the practice. One thing I appreciated was even though some of the poses felt awkward, simply because I was used to doing them on the ground, I was able to express them more fully and get a deeper

stretch. When doing mat yoga, it can be difficult to hold your balance and still do the pose properly. With aerial yoga, I found I was able to shift and move more because of the fabric which allowed me to be somewhat unbalanced but still get the benefit of the poses.

BenefitsWhen asked what she most enjoys about aerial

yoga that differs from yoga on a mat, Leana goes straight to the students. “I had a 78 year old student who had a lot of wrist issues and she couldn’t do mat yoga but could do aerial,” say says. “People who can no longer do mat yoga, this has support so you can [continue to practice].”

Another benefit is the deepening of the poses. You can work to tweak and refine your alignment, which creates muscle memory. This will help you in your practice when you go back to the mat—your muscles will remember how it felt when you did the pose in aerial yoga.

One additional benefit that you get from aerial yoga that many cannot get on the mat is inversions, or head/hand stands. “In this class, everybody can do an inversion,” says Leana. “You get all the benefits and actually it’s better for you because there’s no compression. As a matter of fact you’re getting decompression. I’ve had people with back issues come in and they love it because they get decompression.”

I experienced this first hand. I’ve been trying to work my way up to even a basic shoulder stand on the mat and I’m a long way off. But in my first aerial class, I was able to do a complete inversion, hanging upside down in the same manner as the cover photo for the issue. It was a great feeling!

While aerial yoga may look intimidating, I found that it’s actually very beginner-friendly. But like any yoga class, you can tailor the practice to your own experience. It’s a great tool to deepen your practice on the mat.

And, added bonus, the class ends in a hanging savasana, or corpse pose, which is essentially lying down in a soft hammock. That’s always a win in my book.


health and wellness

Cirque du yoga practiceAerial yoga takes your yoga moves to the sky

Heather Ritenour-Sampson practices Royal Pigeon pose. Photo by John Weiss.

For more information about aerial yoga, visit the RAC website. Make sure to look at the schedule of activities for specific information about aerial yoga. To see a video, visit https://www.youtube.com/watch?v=ZQhi8lqi-tk Note: You do not have to be a member of the RAC to take aerial yoga classes.

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Student testimonial

I’ve been practicing yoga for over 10 years and teaching for eight. I’ve encountered a few styles that I’ve loved during that time and aerial yoga is definitely one of them. I decided to try it because it looked so fun and relaxing.

What I discovered was that along with being exactly that, aerial yoga had a unique capacity to help my rebuild my core, improve my balance and develop deeper physical and energetic alignment in some of my favorite poses. There is also a joy and playfulness — we get to swing and try to touch the sky with our toes, fly like superheroes and hang upside down like monkeys.

And, as a mom of three kids, the end of class, where we just lay in the hammocks and gently sway in a state of total quiet and peace, is the reason I come back every week, over and over again. I can only compare the feeling to something ancient and maternal, like being rocked to sleep by your mama. It is a feeling I can’t get enough of in my beautifully full life and I leave restored and ready to take on another day!

Heather Ritenour-Sampson

Bound Cobbler pose. Photo by John Weiss.

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Marketplaceradish

See You Next Year!Photographs By Scott Jacobson

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By Allison Roe

Jeff Solberg’s workshop is an inspirational place. Located in an outbuilding next to his

home in the outskirts of Zumbrota, antique tools cover every wall. A canoe Solberg and his son made (yes, made) hangs from the ceiling, a reminder of what hard work can create. And wood shavings are everywhere, the byproduct of Solberg’s many wooden creations.

Solberg has done woodworking for years, he says. He started out making furniture and toys. “I bought a lathe about 20 years ago but never did much with it until about three years ago,” he recalls. He added some knives to his arsenal, along with some strategic attachments for the lathe, and began making bowls.

Each bowl is a work of art. Carefully sculpted first with a chainsaw for general shape and then with the lathe for precise cuts and finally sanded down to perfection, it can take up to four or

five hours to create one bowl.

Most of Solberg’s wood is sourced locally. “I have gotten wood from my yard when I have had a tree die,” he says, “I have gotten wood from my relatives’ and friends’ woods and from people who have had trees go down in storms.” While he has bought some wood on the internet, he tries to use local wood from trees in the area.

From the smooth, polished look to more rustic and natural bark-edged pieces, Solberg enjoys making a variety of bowls. “I enjoy that no two pieces are the same, that you never know exactly what the end product will look like,” he says. “I can start a piece with an idea of what I have to make and end up with something completely different. There may be something in the wood that makes me change my plans; it could be a crack, a knot or something else in the wood that takes me in a different direction.”

It is those irregularities that Solberg looks for when deciding what piece of wood to use for his next project. He loves burls, the big bulky wart-type protrusions on tree trunks. They are what creates unique grain patterns, giving his pieces individual style.

Bowls aren’t the only thing Solberg makes. He also makes rolling pin vases, bottle stoppers, bracelets, plates, canes and can coolies. He recently found a pattern in a woodworking magazine on how to create a smartphone speaker and has since refined the pattern to make it more to his liking.

One of his favorite pieces to make is natural-edged bowls, which are bowls with the bark left on the top edge. These pieces are incredibly beautiful and it is easy to see Solberg’s skill and passion in each piece.

You can see Solberg’s pieces in person at the Zumbro River Art Splash on September 19 and also at Sogn Valley craft fair October 3 and 4. His website, www.jeffsolbergturnings.com, has a gallery of some of the pieces he’s made. Solberg is also open to meeting people at his home and workshop to show them his pieces in person.


good business

A wooden way of lifePassion for woodwork shines in Jeff Solberg’s pieces

Clockwise from top left: Artist Jeff Solberg; bottle stoppers; a selection of pieces showcasing Jeff’s talents; natural-edged bowl and vases. Photos by Allison Roe.

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By Allison Roe

Southeastern Minnesota is home to some unique and awe-inspiring landscapes.

Rivers carve bluffs into ancient rock, farms create a patchwork quilt on the rolling hills and wild prairies blow carelessly in the wind. You wouldn’t think to look underground to find more stunning features but southeast Minnesota is also home to some breathtaking caves.

Part of Forestville State Park, the Mystery Cave is located in an idyllic country setting about 40 miles southeast of Rochester. Discovered in 1937, the cave was owned privately for over 40 years. The owners tried to make the cave a successful touring cave on their own but ultimately it ended up with the state, who opened the park to the public in 1989.

The longest cave in Minnesota, there are 13 miles of passages below ground to explore. The park offers different tours to traverse different sections of the cave. From the scenic tour, a nice overview showcasing incredible formations, to the geology tour, a full-on study of cave geology, and the wild caving tour, a four-hour excursion that will have you crawling at times, there is no shortage of ways to explore the underground depths of this cave.

No matter the weather outside, the cave stays at a constant 49 degrees. Water drains and drips in from the South Branch Root River and from other groundwater.

You can see all different kinds of rock formations in the cave. Stalactites reach down from the ceiling while stalagmites slowly work their way upwards. One day the two might meet to create a column. At one stop in the cave, there is a stalactite and a stalagmite that are so close together you could only fit two pieces of paper between them. While that seems a tiny distance, it will take another 200 years before the two meet and become a column. And that’s pretty fast, considering how slowly caves change and evolve.

Many of the rock walls are striated, showing off the history of the land. Some even have squid fossils forever ingrained on them. There are places where the rock bubbles up like

popcorn—a sign there used to be a pool of water around.

What’s really neat is that this cave is still active. It is used by thousands and thousands of bats, water is still eroding rock and bringing in

new mineral deposits. The state maintains the natural state of the cave while continuing to explore and open up new passages.

One completely fascinating and unexpected fact about caves is that they are the only place, besides outer space, where it is completely dark. Once the lights guiding the way for the tour are turned off, you are in total and complete darkness. It is an interesting phenomenon, something unexpected and thought-provoking.


outdoors

A world undergroundMystery Cave is a unique feature in southeast Minnesota

A note about the batsBats are a critical part of the ecosystem in

southeast Minnesota. Recently the fungus that causes white-nose syndrome has been found in the Mystery Cave, along with other caves in the area. According to the Minnesota DNR’s Mystery Cave website, white-nose syndrome is harmful and mostly fatal to hibernating bats. It has already wiped out bat populations in the eastern part of the United States, along with Canada.

There are precautionary measures at the caves to prevent the spread of the fungus. Visitors are asked to walk across special mats that will remove the fungus both before and after entering the caves. The hope is that the spread of the disease can be slowed, though it is quite possible that it will continue to spread and the bats could be wiped out from Mystery Cave.

Forestville/Mystery Cave State Park is located at 21071 County 118, Preston MN 55965. Look for driving directions on the DNR website (dnr.state.mn.us/state_parks/Forestville_mystery_cave/index.html) because online or GPS directions may take you to a closed bridge.

A crystal clear pool deep in the Mystery Cave. Photos by Allison Roe.

Rock formations.

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By Lauren Nielson

If you’re looking for ways to eat better and improve your health without having to continuously count calories or only eat half a plate of lettuce,

you may consider trying a specialized diet. You’ve probably heard of many of these diets but you might still be unsure about the differences between them or where to start. Get in the know with this mini crash-course in specialized, healthy-eating diets.

Paleo The Paleo diet specializes in eating lean proteins, fruits and vegetables and healthy fats. The name “Paleo” is shortened from Paleolithic, denoting the era when humans ate only what they hunted or gathered on their own. What should you eat in a Paleo diet? Concentrate on consuming mostly fruits, vegetables, lean meats, seafood, nuts and seeds and healthy fats while avoiding dairy, grains, processed food and sugars, legumes, starches and alcohol.

Raw foods This diet allows your body to reset itself, cleaning out any toxins from processed foods. If you plan on introducing a raw foods diet into your lifestyle, you will want to concentrate on eating only fresh, whole, unrefined, living or plant-based foods. Some of these foods include: fruits,

vegetables, leafy greens, nuts and seeds. Keep in mind that your food should be consumed raw and nothing should be cooked or steamed.

Plant-based If you are looking for a diet based around plants, you may consider a plant-based diet, which cuts any and all animal products out of your food pyramid. Plant-based refers to any whole foods that have not been processed, including fruits, vegetables, legumes, grains, nuts and seeds.

Dash If you’re looking for a way to improve your blood pressure, the DASH (Dietary Approaches to Stop Hypertension) diet might be the solution. This diet emphasizes eating vegetables, fruit and low-fat dairy foods and includes consuming moderate amounts of whole grains, fish, poultry, and nuts. It limits fats, oils, sweets and alcohol.

Region-based Two similar diets in origin are the Mediterranean diet and the Nordic diet. Both of these diets are based on the typical diets of a specific region. The Mediterranean diet focuses on heart-healthy cooking by replacing butter with healthier fats like olive oil, using herbs and spices instead of salt, limiting the amount of red meat consumed and drinking red wine in moderation. The Nordic diet focuses on replacing meats with plant-based foods, eating food from the sea and consuming foraged food from the countryside.

Though just the tip of the diet iceberg, are of these all healthy options for eating right. Stay informed about all of the healthy-eating options available to you and try something new!

Lauren Nielsen is a regular Radish contributor.

The importance of specialized diets

Healthy habitseating well

Fun was had by all at the 2015

Healthy Living Fair!

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By Suzie Stier-Waletzki

Still fresh, creative and going strong after serving St. Olaf College Café for 20 years,

Bon Appétit offers menus the students love.

Bon Appétit Management Company is an on-site restaurant company offering full food-service management to companies, universities and specialty venues.

“The company is based in Palo Alto, Calif., with roughly 400 accounts nationwide,” says Peter Abrahamson, general manager of Bon Appétit Management Company at St. Olaf. “They have been running the food service program at St. Olaf since 1996.”

According to Abrahamson, Bon Appétit is well-known for The Farm to Fork Program that works directly with local farmers and ranchers, buying 20 percent or more produce locally to assure fresh and flavorful food that is served in their kitchens.

“It starts with making good relationships with the local produce, dairy, beef and cheese vendors,” says Abrahamson. “We have executive chefs that build menus for their locations and then 20 percent of our ingredients are sourced from small, owner-operated farms.”

The company headquarters may be out of state but the communication protocols are very good.

“We have culinary guidelines and specifications that we follow,” Abrahamson says. “We make our food from scratch using fresh produce to ensure flavor and nutrition. We use real potatoes; we make our own salsa, guacamole, pico de gallo and salad dressings. We have a full bake shop and a pastry chef with five employees and 40 to 50 chefs to cook 34,000 meals a week.”

Abrahamson has enjoyed watching the company grow in his 11 years and appreciates the great food local farmers produce.

“We have good relationships with our local vendors. We know the food is picked ripe and who is growing it and it tastes better,” he says. “It’s also fun to know that what we do, making food from scratch, sourcing our food and being more healthy, is now the hot thing to do and

we’ve been doing it all along. It’s nice to have been at the forefront of something this good.”

Bon Appétit also sources humanely-raised animal products. They purchase eggs produced by cage-free hens, rBGH-free milk and yogurt, humanely raised beef and pork and seafood that meets Seafood Watch sustainability guidelines.

“We are the leaders in this culinary field,” says Matthew Fogarty, executive chef for Bon Appétit at St. Olaf. “We dictate and see positive change in the industry by our philosophy and ideals for healthy positive practices.”

As executive chef, Fogarty is responsible for

creating the menus. He and his sous-chefs have free reign over the menu process but are happy to listen to the student’s input.

“We listen to the student comments. However, I have x amount of dollars or plate cost parameters we have to be within. This sometimes hinders what you can or can’t do,” he says. “For example, we run a piece of wild salmon on a station for dinner. The price of the fish is probably outside the parameters. So, you have to make up that deficit in other ways. Running a garden baked potato bar is low cost food and you can make cool, fun toppings. Plus there is a connection the guest has by creating their own one-of-a-kind baked potato. It’s a lot of balance, lots of moving parts.”

Fogarty is also very happy to meet special dietary needs for students should the need arise.

“My sous-chefs, my board manager and myself meet with the student and or parent with the dietary need,” explains Fogarty. “We process all of the information and put it into a catalogued binder that serves as a desktop library. The students have our numbers and contact us at every meal, usually an hour before they come in. We make the meals in a safe controlled environment and handle and wrap properly. Voila.”

Has all this hard work been worth it? Fogarty thinks it has.

“We have always been in the top ten on the Princeton Review for best campus food,” he says. “This last year the top six schools got invited to UMASS Amherst for a big celebration and tasting of the things we make for our program. We were the only Bon Appétit account that was there. And the students love what we do.”

Fogarty also feels there are many advantages to using the food service program.

“All the students get to be involved with the social aspect of a meal period, there is confidence that their needs are cared for and the ease of mind for parents. Trust and communication is in large part the success of our program.”

Suzie Stier-Waletzki is a regular Radish contributor.

eating well

Bon Appétit mon cheriHere’s to healthy eating in college and beyond

Chef Matthew Fogarty. Photo from Facebook.

Bon Appetit meal at St. Olaf. Photo from Facebook.

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Radish - July/Aug 2015