FOOD & FUN ISSUE! - PAM DEMARCE & CREW WILL WOW YOU! MONEY TALKS: GUIDE TO TAX & FINANCE - RIVER VALLEY WOMAN
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Food &
Fun Issue!
Head Chef Sarah Haayer
Friesen’s Bakery & Soup Bar
Pam DeMarce
& Crew Will
WOW YOU!
Money Talks:
Guide to Tax
& Finance
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contents
Publisher
New Century Press {{ november • 2014 }
10
Chief Operating Officer
Jim Hensley
General Manager
Lisa Miller
Go
Please direct all editorial inquiries Taste of New Ulm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
and suggestions to: WOW! Zone of Mankato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Managing Editor Jump for Java at River Rock Coffee, St. Peter . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Eileen Madsen Fun, Festivals & Frolics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
emadsen@ncppub.com Treasures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Suitcase Savvy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Sales Manager
Natasha Weis
507-227-2545
Be
Strut Your Stuff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
weisnatasha@gmail.com
Gratitude . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Sales Team Be Well: Shoulder Impingement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Judy Beetch Be Well: Mothers to Be: How to Keep Your Baby Healthy . . . . . . . . . . . . . . . . . 54
Erin Fritz (Don’t) Give Your Dog a Bone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Ruth Klossner
Tami Leuthold Do
Janelle Magelee Good Taste - Food Bites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Deb Moldaschel Taste of the River Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Grocery Budget 101 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Designer
Money Talks: Looking Toward Year End . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Amy Leuthold
Money Talks: Protecting Private Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Fall Life Hacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
River Valley Woman
New Ulm & Mankato, MN
Spaces: Transformations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
507.354.6158 Holiday Tablescapes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Holiday Shipping 101 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
For advertising and editorial contact Readers Rave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
information and a list of newsstand 25 Tips to Save Money for the Holidays . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
locations visit
Good Reads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
rivervalleywoman.com
River Valley Woman is published monthly and connect
distributed free in the Minnesota River Valley
area. The content used in this magazine is Lather, Rinse, Repeat - Editor’s Column . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
copyright 2014 River Valley Woman and may Sarah Haayer, Recipe for Success . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
not be reprinted in part or in whole without
written consent by the publisher. All articles and She’s Got the Beet, Amanda Paa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
editorial material represent the opinions of the
respective authors. Women are Worthy at Citizens Bank . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
What Next? FUN! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
The publisher reserves the right to edit, reject,
or position any advertising. In the event of any Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
error, River Valley Woman will rerun the incor-
rect part of the ad or cancel charges on the
incorrect portion.
RIVER VALLEY WOMAN | november • 2014 3
Lather,
Rinse,
Repeat by Eileen Madsen, Editor
Food, glorious food . It isn’t just Our Tidy Tightwads column challenges you to go shopping in your own freezer, pantry
for breakfast anymore. If the Food Network and refrigerator. We’ve done that—declared we had NOTHING to eat, then looked at
and the Cooking Channel are any indication, it the variety of leftovers toppling out of their frost-covered caverns, or fruit drawers, and
also means war. Cutthroat Kitchen, Cupcakes made a veritable feast. This generally culminates into what we call “never to be repeated
Wars (seriously? It’s cupcakes people), Beat hotdish,” using whatever we have on hand. Pretty impossible to duplicate but we’ve
Bobby Flay (hopefully not literally), and a turned out some pretty good grub. We might not beat Bobby Flay with it but it’s tasty
pantry full of other shows featuring jerk non-the-less.
restaurant owners, meanie judges, and I may have mentioned once or twice that my husband likes to cook, especially
snarky know-it-all chefs have turned food breakfast. What used to be a weekend only brunch fest has now worked its way into an
and cooking into lines drawn in the sand—or almost daily morning event, much to the jealous hurrumphs of my friends and colleagues.
perhaps flour. I guess a show on dignified Hey, I can’t help it if he insists on making scrambled eggs with parsley and Irish cheese
high tea and finger sandwiches won’t be when all I was going to have was Cheerios. Who am I to argue? After all a girl’s gotta eat.
airing anytime soon. Unless it’s perhaps And a girl’s gotta drink. Wine, beer, milk, cherry juice, it’s all good. Especially coffee.
give-you-the-finger sandwiches. Coffee is more than good, it’s good for you. The latest research says so and I am going
No worries here, for this issue we focus on with that. The ladies at River Rock Coffee, featured inside, can attest that this is no jive.
food as well as fun. No meanie-wienies will After all this chowing down, how about burning a few calories and getting your mind
be found in these pages! Far from it. I had the in the zone—the WOW zone that is. Do battle with your friends via bowling ball, golf club
good fortune to meet our cover feature chef a or laser gun. No cupcakes involved. Pam DeMarce and crew will show you how it’s done
bit ago at a food event in Mankato, as well as on page 12.
sample her to-die-for soup. And I mean that Also herein our biggest issue yet (thank you advertisers for making this possible!), is
in a good way. Sarah Haayer has made a name some helpful advice on taxes and finance on our Money Talks pages. Yea, I know, not so
for herself, as well as for Friesen’s Bakery and much fun maybe, but on the other hand, learning how to save some bucks means more
Soup Bar, where she is head chef. Her culinary leftover for food and entertainment, right?
skills, enthusiasm, and the fact that she is just Pop open this delicious issue, smile and say cheese. Irish cheese with a sprinkle of
a darn nice person is refreshing. parsley. So much for having Cheerios again.
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009296
Sarah Haayer, Tony Friesen, Spencer Vanderhoof
Love, creativity, expertise make
Recipe for
Success
By Amanda Dyslin
When Sarah Haayer learned Tony Friesen was opening his own bakery
and soup bar, she was in the midst of a six-year hiatus from what had
been a longtime career as a professional cook.
Anyone who has worked in the restaurant business -- and especially
in the kitchen -- knows what a high-stress environment it can be. Besides
the fast pace and long hours, there are numerous personalities that have to
mesh.
“I was burnt out,” said Haayer of Good Thunder. “There were a lot of
conflicting personalities. I couldn’t take it any longer.”
For six years Haayer worked other jobs, but something clicked when she
learned about Friesen’s new venture. Having loved cooking since she was old
enough to watch her mom in the kitchen, Haayer had never stopped cooking
for herself at home. And she immediately thought that Friesen’s bakery would
be a great opportunity to get back to doing what she loves professionally.
“It was like riding a bike,” said Haayer, head chef and catering manager of
Friesen’s Family Bakery & Soup Bar.
Friesen and his wife, Natasha Frost, were a year younger than Haayer when all
of them attended West High School. That’s part of why Haayer messaged Friesen,
offering her kitchen expertise and especially her extensive background with soups
for his new business.
Haayer’s first memories of her mom cooking in the kitchen were when she was
6 RIVER VALLEY WOMAN | november • 2014
Catie Mahoney, Cassie White and Haayer at work in the kitchen.
“This is my dream job, making soup for a living.”
just a toddler. She loved watching a meal come together, and she admired her she made the right choice in returning to the
mom’s versatility, cooking everything from Thai to Mexican to Norwegian, which kitchen. The staff is talented and positive. The
was her family’s heritage. customers are kind and loyal. And she feels
“She still makes Swedish meatballs every Christmas,” Haayer said. appreciated.
The family also ate a lot of soup when she was growing up. “Sarah is a leader in the kitchen and has a
“I think I fell in love with the fact that there’s no rules to it,” said Haayer, adding proven passion for cooking that makes her
that bread, which is not her forte, has many rules to it. “When you make chili, you a natural to follow. Her quality of food has
can add whatever you want. I love that.” gained her respect from the staff and watching
Haayer’s love of making soup was fostered when she worked at the Holiday Inn in her interact with customers is a highlight for
Mankato, where she learned to make soup in large volumes for the lunch buffet. us as owners,” Friesen said. “We are so very
She brought this background and experience to Friesen’s, as well as many years fortunate to have such an amazing individual
of experience in various other restaurants. She brought her homemade soups to as Sarah in our shop. We adore her and plan on
Friesen’s family for sampling ahead of time, and they decided on the first six they never letting her leave Friesen’s.”
would serve when the business opened last spring on Riverfront Drive. Haayer describes her job as a dream come
“For about a month before we opened, on Saturdays, Sarah would bring us four or true.
five soup samples to try. My family and I realized the depth of flavor of her soups,” “We all feel so blessed. Something new and
Friesen said. “We knew Sarah made her soups from her own stock starting from the good happens every week,” Haayer said. “This
beginning, and that perfectly fit into our philosophy regarding the bakery.” is my dream job, making soup for a living.
When the business opened, they were all surprised but extremely grateful, by Having a soup shop is something I dreamed
how well the business was received. They were so busy, they ran out of food and about for years. It feels good to finally go to
had to close on a couple of occasions to do some serious cooking and baking. work happy all the time.” RVW
Since then the business has expanded its physical location, as well as its staffing
(including two soup apprentices for Haayer), and the menu has begun to expand as
well. Friesen’s is ushering in sandwiches and salads, and as always, more and more
soups are being incorporated into the rotation.
Spokato soup (sausage, potato and kale) is a top seller, as is tomato basil. Chicken
and wild rice soup is another popular choice, as are the gluten-free soup options.
“We do tons of gluten free. We use mashed potatoes instead of flour (as a
thickening agent),” said Haayer, who said Friesen also bakes various gluten-free
items.
Vegan options are also popular. Haayer created a vegan coconut curry with black
beans and rice that was very well received.
Fall soups include clam chowder and the gluten-free Mankato Medley, with ham,
broccoli and cauliflower.
After a few months back in the restaurant business, Haayer said she has no doubt
RIVER VALLEY WOMAN | november • 2014 7
She’s Got
the Beet
(and the Squash)
Tell us about your connection to the When I started to dabble more and more with
Minnesota River Valley area? making food for myself and cooking straight
Born in Mankato, then raised in New Ulm, from the market, I realized that the best meals
my roots are strongly tied to the Minnesota are those made with fresh, simple ingredients.
River Valley. Both sides of my extended family There doesn’t have to be anything fancy
also live in the area, in towns such as St. James about it – not an ingredient list a mile long, or
and Gibbon. After graduating high school, I expensive equipment. Cooking seasonally is
attended college at the University of Northern not only easier because you can make meals
Iowa. from what’s available, but it’s also memorable
When did you become interested in food and exciting to try new fruits or vegetables
and cooking? that you may have never cooked with.
I have always loved to cook and Tell us about your book Smitten With
Former Minnesota experiment in the kitchen, but my passion Squash...why squash?
River Valley native really blossomed when I moved to the Twin When my publisher contacted me in early
Cities and was surrounded by a mecca 2013 about writing a book for their Northern
food blogger and of local food organizations, passionate Plate Series, each being a cookbook and
farmers, amazing outdoor markets and resource guide on a single Midwest ingredient,
author Amanda Paa wonderful farm to table restaurants. I immediately knew my proposal would be
shares her passion for When did you decide to write your blog on squash. Living in an area where growing
Heartbeet Kitchen and why? seasons are short and very unpredictable,
food, farmers markets My passion for sharing food stories and squash is one of the only families that is
and fresh, simple recipes on my blog is rooted in inspiring all of
you with the thing that led me to fall in love
nearly “in-season” all year round. Between the
long and slender summer squash varieties, to
ingredients. with cooking and all that it brings to our lives. the thick skinned blue hubbards and kabochas
8 RIVER VALLEY WOMAN | november • 2014
that last for months when cellared embracing change when it comes
properly, the curcubit family holds a to food, but like all things it takes a
special place in my heart. They bring little longer than in big cities. What’s
a sense of comfort and nostalgia, like needed is advocates who educate
your grandmother’s buttery zucchini others on knowing where your food
bread or a butternut and sage pasta comes from, what that farmer did to
that warms your soul in the middle of make it accessible for you, what is
winter. actually in your food and its health
I wanted to give people lots of benefits. It takes buy-in from the
different ways to work with all the community and even in New Ulm, I can
different kinds of squash that they see that happening.
often see, but walk past because What is your favorite cookbook? ORANGE GLAZED
they’re not sure what to do with them.
Like how wonderful red kuri can be
I am a cookbook addict so that’s
tough to say. However the ones I
BRUSSELS SPROUTS
when braised in an Ethiopian spiced routinely get inspiration from include, AND BUTTERNUT SQUASH
peanut stew or the silkiness that blue Vegetable Literacy by Deborah
serves 4-5 as a side dish
hubbard adds to a cinnamon spiced Madison, the Joy of Cooking (literally
pudding, topped with macadamia a bible for cooking techniques), Super 1 lb. brussels sprouts washed,
nuts for good measure. The book also Natural Every Day by Heidi Swanson, trimmed and halved
describes the very American roots of and Seriously Bitter Sweet by Alice 1 1/2 lb. butternut squash, peeled then diced
squash and a little about gardening. Medrich. into 1/2 in cubes (about 3 cups)
Plus there are 75 recipes to enjoy What is your least favorite food? 2 T olive oil, divided
squash for breakfast, lunch, dinner, and Oysters. I just can’t do the texture. salt
dessert. What famous chef would you like 1 cup Valdosta Pecan Mix
You mention on your food blog to have create a dinner for you?
your severe gluten allergy. How did I would love to have Yotam Mix together glaze and set aside before making
that affect your cooking and eating? Ottolenghi, whose simple cooking and vegetables:
Four years ago I began to have authentic flavor profiles reach across 2 T butter, melted
health issues that were causing the world and cultures. He is a London- 2 T honey
severe inflammation, skin rashes, based restaurateur and food writer 3 T fresh squeezed orange juice
and auto-immune reactions that led and has written one of my favorite 1 T orange zest
to the diagnosis of a gluten allergy. cookbooks, Plenty. The way he works 1/2 t black pepper
Although it was a bit difficult adjusting with food is inspiring. All of his recipes 2 t apple cider vinegar
to life without gluten at first, I quickly that I have made are memorable, so I
realized that when your diet consists can only imagine what it would be like In a large saute pan, heat 1 T olive oil over
of real, unprocessed foods you end up to have him actually cook for me. medium heat. Swirl to coat pan, then add
eating gluten free naturally without What would you say to those who in squash. Stir the squash pieces so they are
even thinking about it. say they are “meat & potatoes” coated with oil and sprinkle with 1/4 t salt.
And you know what? I’m thankful I people? Shake the pan so squash spreads out in an even
had to make the change. I would have We all have our likes and tried and layer and let cook, without stirring, so that they
never broadened my horizons in the true methods for anything, and there’s brown a bit on one side (several minutes). Stir
culinary world and discovered all the nothing wrong with that. I love my and spread the pieces out again and let cook
wonderful ingredients, flavors, and meat and potatoes too. But being a without stirring so more sides get browned. Let
cuisine that nourish our body and soul. little adventuresome with food is fun in cook until the squash is soft, but holds it shape.
Is cooking and food writing your its own right! It doesn’t take any more (This will depend on the size you cut your
full time career? work or effort to prepare, which I think squash so try one to test.) Once done, remove
My freelance food writing and holds people back sometimes. What from heat and pour into a bowl.
recipe development is half of my I did when I first started exploring Heat the other tablespoon of oil over medium-
career at this point. I recently made was to pick one new thing at the high heat using the same pan. When it’s very
that change after working full-time as farmers market or grocery store that hot, place the brussels sprouts cut side down in
a social & digital strategist for Target I had never cooked with and use it in the oil, sprinkling with 1/2 t salt. Turn the heat
Corp. Now I split time between the a recipe later in the week. It invoked to medium, and sear on one side until nicely
two, working downtown in their office such creativity to my life. browned, about three minutes. Turn the brus-
three days a week and then the other Amanda Paa will be at Semblance sels sprouts over and cook on the other side
four days filled with creative content Boutique in New Ulm, November 8 until nicely browned and tender, three to five
development around food. signing books. Books are also available minutes. Some of the leaves can be charred
How do you see smaller for purchase on Amazon.com and dark brown or black. Turn heat down to low
communities changing when it Lambrecht’s in New Ulm. RVW and add the squash back to the pan, along
comes to food offerings? with the pecan mix. Stir in the glaze and cook
I think smaller communities are Read a blog excerpt on page 63
s
for a few minutes, coating all ingredients and
warming through.
RIVER VALLEY WOMAN | november • 2014 9
Taste of New Ulm
A fun new event for
the City of Charm
and Tradition
By Ruth Klossner
I wasn’t sure what to expect when River Valley Woman
editor Eileen Madsen asked me to take part in the
first-ever Taste of New Ulm and photograph it for this
issue. She needed to know right away whether she should
get me one ticket of two, so I didn’t have time to line up
somebody to go with me.
I headed out alone Saturday afternoon, October 11, but
I didn’t “feel alone” for very long as I went from place to
place, meeting many of the other 149 people who took
part. While I only ran into a few people I knew, I had a
great time visiting with other participants—and found
that most were from out of town, and even out of state.
It’s something that the people at the organizing New
Ulm Chamber of Commerce discovered, too. They figure
that only about a third were locals, with outsiders coming
from as far as Fargo and Kansas City. I found that many of
those from farther away came with people from nearby
communities.
With fantastic weather, it was a great day to walk the
three blocks of Minnesota Street between the downtown
participants. There was Lola—An American Bistro,
Pepperboy, Hope & Faith Floral & Gifts, NU Chef’s Pantry,
and George’s Fine Steaks & Spirits.
The thing everyone seemed to have in common was
that they were having a great time, visiting the downtown
locations, then driving the few blocks up to Turner Hall—
or doing it in reverse order.
Chamber vice president Jenny Eckstein mentioned that
a lot of people stopped back at the Chamber office—after
they had been downtown—to say that they were having
fun and were getting enough to eat.
With six businesses taking part—and each serving
something different—there was something for everyone,
from soup to main course to dessert.
Participating businesses were marked with a chalk
circle on the sidewalk in front of their door and some had
signs outside and/or inside, directing visitors to special
food lines. One—Chef’s Pantry—even had live music!
While no decision has been made on whether to
continue the event, my guess is that ‘The Taste’ will be
back again. The Chamber is doing an online survey,
asking for comments on the event, whether six stops Top: Don and Linda Nelson of Eden Prairie and Gary and Karen Gates of Kansas
was a good number, and whether anything should be City enjoyed mini chicken pot pies with puff pastry at Lola—An American Bistro.
done differently. Chamber reps will also visit with the Karen Gates commented, “I’ve got the (Kansas City) Royals game on my cell phone
businesses involved on whether they’d like to take part and German food in my stomach!”
again, and whether they’d change anything. Center: Beer breads and tequila lime cake, along with a variety of dips and
I vote for the continuation of the new event! It was a fun fudge were on the menu at Hope & Faith Floral & Gifts.
way to sample local foods, meet new people, and have Bottom: The weather couldn’t have been better for New Ulm’s first Taste of
fun. After all, “Germans Have More Fun” and—during New Ulm during Octoberfest October 11. Peggy and Bill Pekrul of New Ulm, left,
Octoberfest in New Ulm, everyone is a German! RVW and Michelle and Dave Gartner of Redwood Falls strolled the street, going from
business to business.
10 RIVER VALLEY WOMAN | november • 2014008518 RIVER VALLEY WOMAN | november • 2014 11
WOW! Zone’s five-woman
management team
Together
from the start
By Ruth Klossner Michigan that builds this kind of business. Doug is good at taking plans
Photos by Janelle Magelee and Ruth Klossner and adapting them. We tweaked the plans to our needs and went with
a more open floor plan.”
They stood together when it started and they’re still They had just a year to get everything ready, from the time they
decided to move forward—in November 2007—until the business
together now, the five women who head up southern opened a year later.
Minnesota’s fun center, the WOW! Zone in Mankato. Moonan—a 50-year veteran of the food industry with experience at
Well, to be absolutely truthful, events coordinator Nancy McVenes Adrian’s, Charley’s, and T J Finnegan’s—was one of the first employees
came on a week after the November 28, 2008 opening, missing the first hired. She planned and set up the kitchen and menu.
hectic days of managing 50 new employees. “My mouth dropped at the size of the kitchen—it’s the largest
McVenes joined owner and general manager Pam DeMarce, senior kitchen in Mankato,” Moonan recalled. “I got permission to bring T
manager Allison Jennings, technical support person and arcade J Finnegan’s brick oven pizza along here. We have the best pizza in
manager Diann Brooks, and chef Shar Moonan. town.”
Together that team has led the WOW! Zone through continued DeMarce and Moonan did the initial hiring for all the positions
growth. throughout the business.
Even now, the women remember the center’s opening nearly six Moonan said, “We only had four weeks to get everything ready. It
years ago. was a nightmare, but fun. We learned a lot of lessons!”
“It was supposed to be a soft opening, with no advertising—but As things evolved, each member of the five-woman team has
everybody and his brother showed up,” McVenes said. developed her own area of expertise. Moonan continues as the main
Brooks added. “It was the Friday after Thanksgiving and parents were chef, doing a bit of everything in the kitchen and overseeing a half
looking for places for their kids to go—and they found us!” dozen chefs.
While things may have been a bit chaotic at the start, everyone loved As events coordinator, McVenes works with every event in the entire
the place and people of all ages returned time and again. The center building. She’s very detail oriented—a necessity when numerous
was planned for a variety of purposes. It continues to meet those and events happen at the same time. The WOW! Zone has averaged 40
more. reservations a week over the last six years—not including walk-ins or
The WOW! Zone started as the dream and passion of DeMarce, organized bowling leagues.
co-owner with husband Doug and minority owners Jim Kopischke and “It’s not unusual to have 20 reservations in one day during our busy
Mike Rose. season,” DeMarce said. “It’s so fun when the building is humming.”
“We had the 12-lane Victory Bowl and wanted to grow, but there was As technical support person, it’s up to Brooks to keep the whole
no space there,” Pam recalled. “We spent a number of years looking place humming.
at similar businesses around the country. We found a company in “That’s Diann’s area,” DeMarce said. “She’s good at it. She has the
12 RIVER VALLEY WOMAN | november • 2014patience to figure out what’s going on. Everything is 100 percent anywhere in the building—with the exception of the laser tag and mini
computerized. It’s critical that that area is up and running.” golf areas.
Laser tag is another area where Brooks’ expertise is needed to keep “People are pleasantly surprised by the quality of our food,” DeMarce
the 20 highly computerized vests updated and repaired. said. It’s more than snack bar food. We have great cooks in the kitchen.”
DeMarce focuses on marketing, with Jennings assisting her and The menu has everything from appetizers to build-your-own
overseeing all the areas and managers. She also helps burgers, brick oven pizza, and entrees including steaks
with the social media pieces as the WOW! Zone and prime rib (Friday and Saturday). A gluten-free
emphasizes it. menu was recently added and flat breads will be
Though they each have their own area of “We only had four weeks on the menu by January 1.
expertise, any one of the five can step in to do to get everything ready. The WOW! Zone does buffets three times
whatever is needed, wherever it’s needed. a year—Thanksgiving, Easter, and Mother’s
“We’re definitely all cross-trained,” It was a nightmare, but fun. Day—and New Year’s Eve is big. Saturday
McVenes said with a laugh. We learned a lot morning breakfasts are a new thing. General
That often becomes necessary as the hours are 11:00 a.m. to midnight, but the center
business has over 80 employees. And, although
of lessons!” opens early for breakfast gatherings.
people come and go, DeMarce noted, “Some leave, Catering is a newer part of the business. Off-site
but want to come back again, it’s so much fun.” Others events have included Pridefest, the Nicollet and Brown
keep employment at the WOW! Zone as a part-time job after County Fairs, and the Mankato Marathon.
they move on. Bowling leagues continue strong, with senior leagues, open leagues,
Moonan added, “Three men in the kitchen all left and came back junior bowling on Saturdays, and three high school traveling leagues.
again.” “We have seniors bowling in league at age 90. One woman, Bernice
While many people may think of the WOW! Zone as a place for kids, Ellis, quit bowling at 94. She’ll soon go into the Mankato Bowling Hall of
it’s really a center for all ages, and all reasons. Fame,” McVenes said.
True, the 40,000 square foot facility may be best known for 24 lanes The WOW! Zone hosts Bargo Tuesday evenings and is looking to
of bowling, a two-level laser tag area, a nine-hole black light mini golf start Trivia on Wednesday nights. There’s live entertainment by local
course, and 40-plus arcade games. What people may not know is that musicians on Friday evenings and sometimes Saturdays.
there are a lot of other amenities and offerings. Customer service is key to the WOW! Zone’s success. Four of the
There’s the East End Restaurant on the “quiet side” of the building, five women came from the Taylor Corp where they learned customer
a sports bar, a snack bar, and numerous banquet and meeting rooms service and they continue to stress it at the WOW! Zone.
that are used by all ages and all types of groups. They’ve hosted “We all just want to ‘WOW’ our customers when they come in for a
weddings, wedding receptions, groom’s dinners, class reunions, proms, cup of coffee, bowling, or a big event,” McVenes said.
after-prom parties, lock-ins, baptisms, Christmas parties, summer DeMarce summed up, “The message I feel good about is that the
picnics, business and organization meetings, fund-raisers, card playing, WOW! Zone tries hard to live up to its name. We want everyone to have
and more. a WOW experience. We want ‘wow’ to be one of the first words that
“The bottom line is that, no matter the event, we have the space. We people say when they walk in.” RVW
want to get the word out that our space is conducive to any purpose,”
DeMarce said.
Brooks added, “The most surprising thing for someone coming in is Photo opposite page: The WOW! Zone management team took a break to
that we can convert 16 bowling lanes for a wedding reception. People check out one of the arcade games. They are, from left: Pam DeMarce, Allison
have no clue that the lanes are there—it’s so elegant.” Jennings, Shar Moonan, Diann Brooks, and Nancy McVenes.
Bottom left: Pam DeMarce talks with Rich Wheeler of Sunrise Alliance which
Proms are another elegant occasion.
holds regular meetings at The WOW! Zone. This non-profit organization is one of
“There are five weekends of prom,” McVenes said. “Mankato East many that The WOW! Zone works with.
has the entire place for its meal, dance, and after-prom party. We close Middle: Ardis “Billie” Johnson enjoys a meal with daughter Deb Lorentz,
down for that. We book ahead three years for after-prom events.” both of Toppers Plus. The pair dine out every Wednesday evening and go to
With a capacity of 800, the largest group thus far has been 675. various restaurants in the Mankato area with The WOW! Zone being one of their
favorites.
Fund-raising is a big part of the WOW! Zone’s business, with play, Right: The WOW! Zone Arcade offers a wide range of activities for all ages,
bowl-athons, auction items, and food. levels of skill, and fun. E-tickets can be earned from more than 40 exciting games
The staff takes pride in the quality of the food, which is served and can then be cashed in for great prizes.
RIVER VALLEY WOMAN | september • 2014 13Jump for Java
...and that’s no jive
at River Rock Coffee
By Deb Moldaschel
Mmmmm…….coffee…… the elixir of the gods. (It’s true, I read it
on the Internet.)
I love coffee. I drink a lot of coffee. I feel really bad for people
who don’t drink coffee. (I mean – why do they even get up in the
Katie Krueger, Helena Shanks and Montana Rasmussen,
morning?) So, I was very happy to walk into River Rock Coffee, located
on a busy corner in downtown St. Peter, to drink coffee, eat yummy
curry squash soup and parmesan leek quiche, and ask questions. organic produce whenever possible. Much of what she cooks with
Good coffee made from good beans, good food made from good comes from two area farmers.
ingredients, and good home-made companionship. That’s what “These purchases support the local economy,” she says, which is an
they’re all about at River Rock Coffee – and all that goodness is on example of their business philosophy.
purpose. Seasonal produce that Montana has been using this fall include
River Rock Coffee, owned by Tamika Bertram and managed by the things such as basil, peppers, squash, leeks, carrots, parsnips,
leadership team of Montana Rasmussen, Helena Shanks and Katie tomatoes…..so much fresh produce that she cooks with it and puts
Krueger, has been some up for use in the winter. The menu offers soups, salads, quiche,
in business for 12 sandwiches, pizzettes, puff pastries – all made with whatever is
years. in season. Everything is made from scratch and there are always
Katie, who is vegetarian, vegan and gluten free items.
the baker and a The baked goods are also made from scratch daily and Katie
barista, says of says that a favorite is the Hermit Cookie. This yummy treat contains
their goodness organic oatmeal that they buy from a southern Minnesota farmer.
philosophy, “We “From scratch” also pertains to the coffee flavoring syrups that
are mindful and barista Helena produces for the shop as well. She says caramel is the
conscious of where most difficult with several fussy steps to get it just right. Helena is
our food and gearing up for the Big Central Barista Competition that will be held
coffees come from, in Minneapolis November 7-9. Cross your fingers for her – the top six
and of the people competitors get to move on to the national contest that will be held
we work with and in California in February.
their practices.” The coffees they use at River Rock come from a roaster in
Chef Montana Wisconsin.
explained that they Helena says they choose coffees that are Fair Trade, Direct Trade,
try to buy local and and organic as much as possible. Like the food they serve, coffee is
Coffee Facts carefully selected by a Coffee Lover
According to Kristin Kirkpatrick, M.S., R.D., caffeine in coffee demonstrated that coffee quickly.
L.D. Manager of Wellness Nutrition Services at drinkers had a lower risk of developing basal From JoyBauer.com: The record has now
Cleveland Clinic Wellness Institute: cell carcinoma. been set straight, thanks to Lawrence
• Coffee is probably the greatest source • It may help you strengthen your Armstrong, a researcher and professor of
of antioxidants in the global diet due to its muscles -- and your DNA. A study in the exercise physiology. In a comprehensive review
worldwide popularity. journal Cell Metabolism found that caffeine article published in The International Journal
• Coffee can help lower your risk of actually had a similar effect to our DNA of Sports Nutrition and Exercise Metabolism,
developing Type 2 diabetes. molecules in our muscles as exercise (now, this Armstrong concluded that caffeinated
• Coffee helps protect your brain. Coffee does not mean you can stop exercising). The beverages create only a mild diuretic effect.
drinkers are more likely to resist development study looked specifically at DNA changes of What’s more, if you drink coffee daily (I’m
of dementia and Alzheimer’s later in life muscles in sedentary individuals and found talking to you, my fellow java junkies!), your
• It’s great for your skin. Drinking coffee that positive effects from coffee were similar body quickly builds up a tolerance to this
may help you to ward off the most diagnosed to effects derived from exercise. The most modest effect. If you’re a regular drinker,
form of skin cancer! A study in the journal interesting factor in the study was the fact coffee hydrates similarly to water, so it actually
Cancer Research that looked specifically at the that these positive changes were seen rather counts towards your daily fluid goal.
14 RIVER VALLEY WOMAN | november • 2014also a seasonal product. Coffees in the house now Chef Montana says,
come from Columbia, Ethiopia, Mexico and Kenya. At “We love making soup here and this one is quite popular.”
other times of the year the coffee may be a product Red Lentil & Butternut Squash Curry Soup
of Guatemala, Honduras or other Central American
locations. Ingredients
Involvement in On the Ground (OTG), an • 1 large onion, chopped
organization that supports the Fair Trade movement, • 2 carrots, chopped
is an example of River Rock Coffee’s philosophy. • 1 small butternut squash, peeled and chopped
On the Ground projects aim to improve access • 2 tablespoons olive oil
to clean water, healthcare and education for • 2 garlic cloves, finely chopped
indigenous communities through improvements to • 1 teaspoon ground cumin
• 2 teaspoons curry powder
infrastructure.
• 1 teaspoon ground coriander
River Rock Coffee’s current OTG project is an
• 1 ½ cups red lentils, picked over and rinsed
effort to raise funds for the Chiapas Water Project.
• 8 cups water
They designed special insulated drink cups that
• 2 tablespoons vegetable broth base
they are selling, and also accept donations. All
• 1 can (5.46 fl oz) coconut milk
funds raised directly support clean water systems
• Juice of 1 lemon
in Mayan communities struggling for indigenous
• Salt and Pepper to taste
rights in Chiapas, Mexico. (For more information see
• 2 tablespoons chopped flat-leaf parsley, plus more for garnish
OnTheGroundGlobal.org)
And that good home-made companionship? Preparation
“Coming in to River Rock Coffee is enjoyable,” said Cook onion, carrots and butternut squash in olive oil in a large saucepan over
Montana. “We like to be kind and welcoming, which medium heat, stirring occasionally, until onions are translucent and carrots are
is good for staff morale too!” Regulars and first time slightly softened, about 8 minutes.
visitors can all expect special treatment when they Add garlic, cumin, curry powder, coriander and cook, stirring, 1 minute more.
walk in the door. Add lentils, water, and vegetable broth base, stirring occasionally, until lentils are
P.S. And if you are one of those poor souls who very soft and falling apart, about 30 to 45 minutes.
don’t drink coffee? Don’t worry, they serve specialty Purée 1 cup of mixture in blender (use caution when blending hot liquids) and
lemonades, and tea (including their….wait for it…. return to pan.
homemade Chai Tea.) RVW Stir in coconut milk, lemon juice and parsley. Season with salt and pepper and
garnish with parsley if desired. Yields 10 cups.
We make house calls! Overson Lumber Co. Inc.
St. James | Sleepy Eye | Lamberton | Wabasso | Jackson | Westbrook | New Ulm
207511
RIVER VALLEY WOMAN | november • 2014 15DO YOU PUT MORE
THOUGHT INTO CHOOSING
A TV THAN INTO CHOOSING
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* MPG values estimatedgood TASTE What or who inspires your cooking?
My family has been my biggest inspiration. My mom is a great cook and loves
to bake. I get to try new recipes on my husband and kids with some honest
feedback!
Do you have a favorite food-related TV show and why?
I actually don’t watch much TV, but I really enjoy looking at magazines and
websites for new ideas.
What makes you the most happy when it comes to your job in the food field?
FOOD I love being able to be creative in my cooking and menu planning in serving all
age groups. We cater to Kids Xcel center daily and provide all meals for our long
BITES!
term care residents at Oak Hills. From their first meals to their last, I feel honored
to be able to provide that.
— Jessica Weisbrich, Gutes Essen Catering, New Ulm
Area foodies and Does your spouse cook and if so what is his/her favorite thing to make?
Yes, eggs and toast!
food loving readers What is your favorite TV cooking show?
Rachel Ray
share their culinary What did you hate to eat as a child but love now?
insights from lard to Brussels Sprouts
— Monica Rehnstrom
waffles to berries.
Have you ever added something unique to waffle batter to make it totally
different?
Nutella-filled waffled French toast. I’ve also waffled salmon...you can waffle
anything!
What did you hate to eat as a child but love now?
When I was younger, I wouldn’t touch anything that had mushrooms or onions on,
in, or at all touching a food item. Now, I can’t imagine many of my favorite meals
without both!
— Christina Miller
Have you ever added something unique to waffle batter to make it totally
different?
Care
Minnesota Mac ‘n’ cheese!
Farmers — Lori Mathiowetz
Does your spouse cook and if so what is his/her favorite thing to make?
Animals Environment Food Family No spouse but my 12-year-old son loves to grill.
What is your favorite TV cooking show?
Minnesota farmers
Rachel Ray
and ranchers What did you hate to eat as a child but love now?
ensure safe food Tomatoes
choices for — Michelle Cuthbertson-Derrickson
Minnesota families.
Why does baking appeal to you?
I love having my hands in the dough! Baking is a lost art - considering all of our
Milk relatives just a couple generations ago baked bread
EGGS
tomatoes on a regular basis. I love the creativity and experimentation of it, looking at
turkey
PORK RO
ingredients in the grocery store and thinking; could I put that in a bun? Hence, our
AST
APPLES
very popular ‘Dill Pickle Buns.’
JOIN US What one item would you choose to eat the rest of your life and why:
TODAY! Ciabatta Bread. Why? Let me count the ways.....best toast in the world, terrific with
a grilled sandwich, awesome French Toast, perfect to rip and pass at the table, and
if by chance you have any leftover - it also makes great croutons or garlic toast.
Minnesota Farm Bureau ®
If you were on a TV cooking show, what would you make to win?
I would make our ‘Olive Tree’ bread. It has a combo of 3 types of olives, and other
www.fbmn.org ‘secret’ ingredients I can’t mention. It is savory and unique, perfect for a pasta
info@fbmn.org dinner or a grilled sandwich.
-Diane Selly, Earthworks
651-768-2100
Selling fresh baked goods at the Mankato
232775
and New Ulm Farmers Market
18 RIVER VALLEY WOMAN | november • 2014Recipe: Berry Cobbler Directions:
1. Preheat oven to 375 degrees
Whenever I want to have a quick, delicious and 2. Grease 8X8 glass baking dish with coconut oil or
nourishing desert I think of this one. It is one that butter
pleases everyone. 3. Place berries in the baking dish
4. Combine the almond flour, coconut oil or butter
It is my Berry Cobbler, and it is gluten free, grain and the vanilla with your hands until it is crumbly.
free and dairy free (optional). It is also low carb(ish) You may have to adjust the almond flour up or
and sugar free (honey is optional). It is high in down to achieve the desired crumbs. At this time
antioxidants, vitamins and minerals, good source add some of the sweetener of your choice to the
of fat, and high in protein. Prep time: 5 min. Baking crumb mixer to taste.
time: approx. 30 min. Yields about 4+ servings. 5. You can also add some of the sweetener of your
choice to the berry mixture, Just sprinkle it on top
• 4 cups of assorted berries: strawberries, and lightly mix, or just drizzle on top.
blueberries, raspberries ,blackberries or a mix 6. Using your hands, sprinkle the crumb topping
(fresh or frozen) I prefer frozen mixed organic over the berries
berries. 7. Bake for about 20 min. fresh fruit and 30-40 min.
• 1 cup almond flour-(organic if possible) frozen fruit, till the topping stars to turn a golden
• ¼ cup organic coconut oil or organic butter brown
• 1 tsp. organic vanilla 8. Top with your home-made whipped cream, if
• Optional; stevia ( a natural sweetener from the desired and enjoy!
stevia plant) organic honey or maple syrup to
taste Thanks to Wellness Mama for this great recipe. I also
• Optional; organic whole whipping cream, (for have great recipes for grain free pumpkin pie and
the topping) pumpkin cheesecake and grain free carrot cake.
Contact me if you are interested in these recipes,
great for the upcoming holidays. RVW
— Bonnie Lantz N.C.
Broadway Chiropractic Wellness Center, New Ulm
Recipe: Flaky Buttermilk Biscuits
“Do you want some lard?” Get familiar with lard! These simple biscuits are quick and easy to
make. For an extra porky surprise, add 2 to 3 tablespoons of cracklins.
my friend asked via Facebook. “You’ll have to render it yourself.” Free 2 cups all-purpose flour
organic lard from Good Earth Mill & Grains in Good Thunder isn’t 4 teaspoons baking powder
something offered to me every day. I’d be crazy to pass it up. Right? ½ teaspoon salt
I might be crazy anyway, I thought the next day as I stared down ¼ tsp. baking soda
three huge packages of pig fat. But, although a daunting task, it’s not 2 tablespoons cold butter
2 tablespoons cold lard
hard to render lard at home. All you need is a crock pot and a strainer.
1 cup buttermilk
Ask your butcher to grind the fat for you. It’ll make rendering a
lot faster. Then stuff as much as you can into your crock pot. A few Preheat oven to 450°F.
hours on “low” and the pinkish-white pork transforms into a clear In a large bowl, mix dry ingredients together until well combined.
yellow liquid. Strain out the pork bits and let cool. The now-rendered Add butter and shortening; use your fingers or a pastry cutter to
fat should be a white (or very pale yellow) solid, ready to assist with break the fats up into the flour. The mixture should be lumpy, with
cooking, frying, and baking. The best part? There’s no porky flavor. pieces of fat well coated by flour.
Just pure, rich fat. Add buttermilk; gently stir with a spoon or fork until the dough is
But that’s only half the prize! The solid, meaty bits left over from moist.
rendering can be fried into crispy, crunchy cracklins, which then can Turn dough onto a floured surface; gently fold dough onto itself
be added to soups and breads, tossed with popcorn, sprinkled over half a dozen times. Gently shape into a 1-inch-thick round.
Use a floured biscuit cutter or a glass to cut out biscuits. Cut
salads or casseroles, or eaten without inhibition by the handful.
straight down—do not twist the cutter. Twisting creates a seal, which
Prairie Pride Farm sells already-rendered leaf lard (the highest
will prevent your biscuits from rising.
grade) through their website and at the St. Peter Food Co-op. Butcher Place biscuits close together on a lightly greased cookie sheet.
shops or other pork producers may have access to fresh lard too. Brush the tops with buttermilk, if desired. Bake 18-20 minutes or until
You can use lard anywhere you would use butter or oil. Flaky pie golden brown.
crusts and crispy fried foods are just the beginning! — Mari Bolte, editor at Capstone Press, Mankato
RIVER VALLEY WOMAN | november • 2014 19“It’s All
About
the Food”
SteakS
SeafooD
The Minnesota River Valley is home to an
ChopS
eclectic and delicious variety of eateries, SaNDwiCheS
from ethnic cuisine and unique delicatessens,
to casual sandwiches and crunchy bagels. For over 50 years the Pappas name
in Southern Minnesota has meant
one thing: Great Food.
Relax on a sun-filled patio, party on the deck,
or enjoy a fine dining dinner date
with your mate.
A taste trip through the valley
will have you coming back for seconds! 1028 N. RiveRfRoNt DR.
MaNkato
507-387-8974
Photos where noted by www.pappageorge.net
Alika Faythe
Despres Photography
Reservations Accepted.
Serving Lunch and Dinner Daily.
Hours: Monday thru Thursday 11am-9pm
20 RIVER
RIVERVALLEY
VALLEYWOMAN
WOMAN| |november
november
• 2014
• 2014
Friday and Saturday 11am-10pm 008441Come for the
great
BBQ
Stay for the
Wh y c h o o s e Amazing
just one? Desserts!
Put the icing on your Serving an authentic array of true BBQ & down
holiday celebrations with the home Midwestern cuisine. You’ll enjoy our ribs,
pulled pork, chicken, smoked beef, burgers,
season’s sweetest desserts.
fresh cut fries & more. We also have an
Classic Pies & Cakes - Specialty Cupcakes assortment of delicious, from scratch desserts
Assorted Cookies - Brownies & Pastries to finish off your meal!
Muffins - Rolls & Bread
Soups & Sandwiches- Salads & Light Lunches
& So Much More!
205 Main St.
Mapleton
Minnesota
507-524-4373
tokenbbq.com
Hours: Mon.-Fri.
7:00 am- 1:00 pm;
515 North Riverfront Drive, Mankato Thurs.-Sat. Evenings
507-345-4114 5:00-8:00 pm;
Hours: Mon-Sat 6am-6pm; Sun 6am-2pm Sundays - Closed
Email: Bakery.mankato@gmail.com
008442
009108It all started in 1983. Big
Lamplighter Burgers, Beer, and Sports, the
Gift Cards ultimate tri-fecta! All of our
make a tasty burgers are 85% lean ground
Authentic Mexican
gift for anyone beef. We use zero trans fat Restaurant
on your list! cooking oil, and only the
1707 N. Broadway
freshest produce is chosen.
New Ulm, MN
507-359-7073
Our spaghetti and alfredo sauce,
Lamplighter sauce, soups, chili Open Mon.-Thurs. 11-10;
and dips are all made from Fri. & Sat. 11-10:30;
scratch right here in our kitchen. Sun. 11-9
plazagaribaldinewulm.com
Our winning attitude is still going
strong today. When the game
is on, our plasma screen hi def
TV’s are second to none. We
turn up the volume to give you
the feeling of being right there in
the stadium. Whether you’re in
the mood for the game or want a
relaxing unforgettable meal with
a great atmosphere, Lamplighter
is the place.
appetizers - seaFood
214 N Minnesota St, New Ulm, MN QuesadiLLas - nachos
507-354-2185 soups - steaks - Burritos
www.lamplighterbarandgrill.com enchiLadas - Fajitas
FuLL Bar
Call Us to Book YoUr
HolidaY PartY todaY!
1404 Madison aVe., Mankato, Mn
507-344-0607
open Mon. - thurs. 11-10; Fri. & sat. 11-10:30; sun. 11-9
22009305
RIVER VALLEY WOMAN | november • 2014 Laterrazamankato.com 009325Be a guest
at your
own party!
Wedding receptions, Grooms Dinners,
retirement Parties, anniversaries,
Holiday Gatherings, Birthday Parties
Seating from 25-300
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We can accommodate 507-345-1446
groups of all sizes! Downtown Mankato
2101 South Broadway
New Ulm, MN 56073
507.359.3540 008749
www.theloosemoosesaloon.com
RIVER VALLEY WOMAN | november • 2014 23
008520Check out our wide When you think holiday
celebrations think New
variety of offerings. Ulm Turner Hall’s his-
Served at your place toric Rathskeller bar and restau-
or ours. rant! Let the cozy fireplace and the old fashioned
charm warm your heart and soul. Since 1865 genera-
Choices include: tions have celebrated milestones with great food and
Wings, Pizza Stix, drink surrounded by people they know. Listed in the
Cheese Stix, Garlic Toast National Register of Historic Places, an old-fashioned
Breakfast Omelet Pizzas holiday is guaranteed! Turner Hall is free and open to
Party Pastas, Pizzas, Party Salads the public. See you there!
1700 N. Broadway
New Ulm 507-359-9811
009355
24 RIVER VALLEY WOMAN | november • 2014
249638Money Talks
Grocery Budget 101
D
o you leave the grocery store with five bags of groceries Buying in bulk is not always the best deal. Will you be able to
that will most likely last you at best a week, yet the receipt use the entire bulk item before it spoils? Will you use more than you
looks like those groceries should last you all month? It normally would because the larger container makes you feel like you
is no secret that with the high prices of food these days, have that much more? Consider these things before buying in bulk.
saving money is a necessity. Let’s look at a few tactics some grocers Use coupons. Coupons can be found not only in the weekend
will use to help you make impulse purchases and thereby spend newspaper, but also online. Search for coupons for the items on your
extra money. list.
Did you know that they place items on certain end caps and Shop by season. Purchase items that are in season and plan a
shelves to tempt us to purchase them? Why do you suppose the menu around those items if possible.
sugary cereals are at eye level for children? Children see these items Substitute expensive ingredients. If a recipe asks for fresh
and beg parents to buy them! Often times we see “convenience” herbs, dried ones may suffice depending upon the recipe. Search out
items placed where it is easy for the consumer to grab as well (tubes other substitutions with a simple internet search.
of refrigerated cookie dough, cake mixes, etc.). These items may Buy store brand items. Chances are they are just as good of
not be as “convenient” as the manufacturer wants you to think. It quality as the brand name ones, but will cost you significantly less.
may be just as easy and take the same amount of time to make it We are a family of six on a very tight budget. Using these previous
from scratch. Sometimes advertisements nudge us to make extra tips has certainly helped us out in saving on our grocery bill. Just
purchases also. Deals like “10 items for $10” may lead us to believe being aware of what we are putting in the cart each time we are
we need to buy 10 of an item when in fact we can usually get the at the store has helped. This has also aided
same sale price if we purchase only one or two of this item. Be aware in the kids becoming “budget savvy” and
of this the next time you go to the grocery store. not asking for quite so many treats. Every
Let’s look at some ways to avoid unnecessary spending at the household’s income and budget will vary,
grocery store. but following a few of the tips provided, you
Stick to a list. Creating a list is very important to prevent and yours will be able to spend wisely and
overspending. Most of the time the only thing you should be save frugally! RVW
running to the store for more than once a week is produce that could
spoil if you purchase more than your family will eat within a couple Michelle Freiderich
of days. Financial Service Representative
SouthPoint Federal Credit Union
Opening Early December 2014!
“Welsh Heritage Farms is so excited to be
opening a new cheese and pie shop in
downtown St. Peter. We’re definitely looking
forward to bringing our families recipes
317 S. Minnesota Ave., to a whole new community.”
St. Peter, MN 56082 --Liberty Warren, Owner
cheeseandpiemongers@gmail.com
• Over 130 varieties of cheese • Cutting Boards • Fresh Pies Made From Scratch
• Lucero Olive Oils and Balsamic Vinegars • Jams and Jellies 009281
RIVER VALLEY WOMAN | november • 2014 25You can also read
