Lake Minnetonka - March 2026

CRAFTED WITH INTENTION

Community is central to Excelsior resident’s work

Leading the Market for 26 Consecutive Years!

FROM THE EDITOR

When it comes to our March issue, I hope it enters like a lion—fierce with inspiration for creative and out-loud living. In this arts and culture issue, we showcase some of your fellow local residents who are following their artistic dreams or pivoting from other careers to carve out a new vision for their life moving forward. While the stories we share this month are unique, they do share one element: curiosity, which I believe is at the root of inspired change and intentional living.

Readers, you might recall reading about Amanda Pesek in our December 2023 issue about her book, E is for Excelsior. In a fortuitous turn of events several months ago, Amanda and her husband, Dan Pesek, purchased Excelsior Bay Books. Writer Mollee Francisco shares their story on page 12 where we learn about making a business leap that wonderfully aligns with interests and talents.

Writer Paige Udermann shares on page 16 how Danielle Uttecht pursued an art degree but spent years working in other industries before returning to her passion to become a potter. Her home business now fortifies her creativity, and her work can be found at community events, online and in retail locations.

Glass artist Claire Coffee is taking a different approach to her career. I spoke with her about her emerging path at a place that serves as a beloved backdrop of creative inspiration for Coffee—the Minnesota Landscape Arboretum. Read about our enlightening conversation on page 32.

The Matter family in Orono shares on page 38 its story of honoring the past while building for the future. What’s next for the family-owned and operated farm? While the complete picture of the future isn’t clear, the family shares a view into upcoming plans.

Readers, what inspires you? Is your curiosity moving you toward a new, exciting endeavor? Tell me more at renee@localmedia.co.

Until next month,

Renée Stewart-Hester renee@localmedia.co

On the Cover:

VOL. 20 NO. 11

March 2026

PUBLISHER

Susan Isay

EDITOR

Renée Stewart-Hester

MANAGING CREATIVE DIRECTOR

Renée Stewart-Hester

MANAGING EDITOR

Hailey Almsted

DIGITAL EDITOR

Madeline Kopiecki

COPY EDITORS

Kellie Doherty and Sherri Hildebrandt

STAFF WRITERS

Mollee Francisco, Emily Gedde, Jennifer Pitterle, Alexandra Tostrud and Paige Udermann

CONTRIBUTING WRITERS

Andrew Akhaphong, Hollie Blanchard, Emily Carriveau, Alison Feik, Stephanie Herrick, Jessica Hilde, Lynette Kalsnes, Emily Maxson, Spencer Olson, Rima Parikh, Molly Rivard, Raela Schoenherr, Lisa Stevens, Katie Tomsche and Mariah Wise

DIGITAL INTERN

Claire Krieger

EDITORIAL INTERNS

Diane Meyer and Avery Vrieze

EDITORIAL ADVISORY BOARD

Mary Cornelius, Minnetonka Schools ; David Decker, House Novel ; Sue Gartner, Crown Warehouse & Delivery Service ; Kelly Olsen, Olsen Global ; Michele Phillips, blogger, writer and photographer ; Anna Skemp, Greater Wayzata Area Chamber of Commerce ; and Amanda Zielike, House Novel

SENIOR MANAGING ART DIRECTOR

Sarah Dovolos

ART DIRECTOR

Allison Nolden

ASSOCIATE ART DIRECTOR

Jamie Klang

GRAPHIC DESIGNER

Yaz Lo

LEAD STAFF PHOTOGRAPHER

Chris Emeott

PRODUCTION DIRECTOR

Brittni Dye

PRODUCTION MANAGER

Lisa Stone

PRODUCTION COORDINATOR

Mimi Coz

SENIOR ACCOUNT EXECUTIVES

Laura Bjorgo, Cynthia Hamre and Sara Johnson

ACCOUNT EXECUTIVES

Rochita Chatterjee and Gina Neumann

PRESIDENT Pete Burgeson

To subscribe to Lake Minnetonka Magazine , please visit localmedia.co. For customer service inquiries, please contact hello@localmedia.co, or call 612.208.6248. ©Local LLC 2026. All rights reserved.

Go for a Dip

Guinness plus St. Patrick’s Day equals the opportunity for a tasty … dip! Enjoy this warm Guiness Cheese Dip with your dipper of choice, including bits of Irish Soda Bread, hearty crackers, pretzels or even crudités if adding veggies into the mix makes you feel a wee bit better about the cheese and beer of it all.

Guiness Cheese Dip

» ¼ tsp. paprika

» ¼ tsp. salt

» ¼ tsp. pepper

» 1 garlic clove, minced

» 3 Tbsp. butter

» 3 Tbsp. all-purpose flour

» 1 cup whole milk, room temperature

» 2 cups cheddar cheese

» ¼ cup Roquefort cheese, optional

» ⅔ cup Guinness

Combine the paprika, salt, pepper and garlic in a small bowl. In a small saucepan over mediumlow heat, melt the butter. While whisking, sift in the flour. Whisk occasionally until the mixture becomes golden brown and thickens slightly. While whisking, slowly add the milk. Add the cheese(s); whisk to combine. Once combined, add the Guinness. Season to taste. Note: For a thicker dip, continue to heat over medium-low heat, whisking occasionally. If the dip becomes too thick, add whole milk a teaspoon at a time.

Spencer Olson of Tonka Bay continues to expand his cooking repertoire. Taste more at thewoodenspoonchefs.com.

Yes, She Can

In honor of March 8’s International Women’s Day, consider She Can STEM by Liz Lee Heinecke and illustrated by Kelly Anne Dalton. For thousands of years, women have made remarkable contributions to science, technology, engineering and math (STEM)—even when doors were closed simply because of their gender. She Can STEM by Twin Cities’ very own science communicator, breaks those boundaries and inspires the next generation of innovators with the stories of 50 groundbreaking women in STEM.

The book explores the moments that lit these women’s passion, the challenges they fought through and the quirky interests that make them extraordinary beyond the lab. What’s truly unique? Every story comes paired with a hands-on experiment, so kids don’t just read about achievements—they try them out, making science fun and unforgettable.

Rima Parikh is the owner of The Thinking Spot, focusing on STEM-related books and games. Read more at thethinkingspot.us.

Harvest Days and Hearty Dinners

Imagine the clang of a dinner bell echoing across the Minnetonka countryside—a signal that the threshing crew was coming in hungry from the fields. In the 1800s, threshing, separating grain from the stalk and husk, was often done with the help of a steam- or animal-powered threshing machine. The cumbersome work fostered a sense of community as neighbors helped one another and took part in hearty, home-cooked meals.

The following excerpt from History of the First Hundred Years of Minnetonka Town by Dana Frear, Minnetonka’s first town historian, captures this moment in time:

“In Minnetonka in the 1800s, some boys made it their business to follow the threshing machine from farm to farm to help their communities. This was partly for the fascination of watching the operation of the threshing machine, to help where they could and especially to get the big dinner always served to the crew at noon.

“Neighbors always exchanged work with both men and teams during threshing. The women helped one another in preparing the dinner. It was quite a lark for town boys and girls to visit their farm relatives during threshing time. The girls came in handy in the kitchen and dining room, especially dishwashing.

“Occasionally, a newly initiated young farm wife, perhaps fresh from the city, would try to serve a too elaborate dinner to the threshers and would find herself swamped with too many kinds of food served with too much fussing and style. Threshing crews wanted ample helpings of plain meat, potatoes, vegetables, bread and butter, pie and plenty of coffee; something that would stick to the ribs and last until the next meal.”

Mariah Wise serves as president of the City of Minnetonka Historical Society. Discover more at cityofminnetonkahistory.org.

Finding the Time

Minnetonka’s Holly Trost dreamed of being an author. Prior to writing her first novel, she was early in her content marketing career and enjoyed posting her poetry on social media. “I was maybe in my mid-20s, and I really wanted to write a book,” she says. “But I had a young son, and it just wasn’t good timing. I didn’t think I would be capable until I was older and a more confident writer,” Trost says.

Trost found her spark one morning when she woke up with the idea for a time-travel story. She started writing her first novel, Lost Time, during COVID-19. Published by Koehler Books last September, the book follows Iris, a young woman who sets out in the woods during a moment of grief and insecurity. Suddenly, “The world shifts, and time unravels,” Trost says. Iris embarks on a time-travel journey through the “fractured versions of

her life,” confronting her past to become the person she is meant to be.

“[Iris’ story] is relatable to my experiences and to struggles that a lot of women have gone through,” Trost says. Her connection to nature and spirituality were also significant sources of inspiration for Lost Time “The woods have always been special for me growing up, and now it’s a magical place for me,” she says. While not specifically set locally, Trost says readers can easily imagine Iris’ journey taking place in an enchanting Minnesota forest.

The author feels empowered by the challenging journey of writing and publishing a debut novel. “Now that I’ve done it, I feel inspired to write more.” Trost says.

Lost Time is available on Amazon and at Barnes & Noble. —Diane Meyer

A New Chapter

A local author’s latest business venture makes perfect sense.

By Mollee Francisco

Amanda Pesek knows the thrill of seeing your own book featured on bookstore shelves. Now, the E is for Excelsior author (featured in the December 2023 issue of Lake Minnetonka Magazine) is getting a taste of what it’s like to choose which books to feature, especially for March’s National Reading Month. Amanda and her husband, Dan Pesek, took over ownership of Excelsior Bay Books on September 1. “It’s not something I was looking to pursue,” Amanda says. “But it’s been fun.”

Amanda says she became acquainted with former owners Ann and Dale Woodbeck while dropping off copies of her book. That’s how she learned the store, which they had owned since 2020, was for sale. “Ann mentioned they were retiring and looking for new owners, and I thought it would be an interesting opportunity,” Amanda says.

AMANDA PESEK’S FOUR TO EXPLORE

Cursed Daughters by Oyinkan Braithwaite

Fake

Heart

The

After talking it over, Amanda and Dan decided to move forward with the purchase. The couple have lived in Excelsior for the last eight years and have two young daughters, Madeline and Clara, who love going to the bookstore. Making sure the store continued to exist for them and other readers was important to the couple. “It’s a commitment to the community,” Amanda says.

And so far, the community has been thankful. “People have been very appreciative,” Amanda says. “They love having a place to go and get books.” And so does Amanda. Since taking over, her TBR (to be read) pile looks a bit different than it used to. “I read a lot of fantasy,” she says. “But now, I’m being more deliberate and trying to read what I think people will be interested in.”

Carrying an assortment of books in the store is a priority for Amanda. “People appreciate the wide variety,” she says. “I’m definitely following the [Woodbeck] formula. They’re pretty big shoes to fill.”

While Amanda doesn’t plan to make any major changes to the store, she is interested in looking into offering more events with the community, including via book clubs and collaborations with other businesses. For now, she doesn’t want to overextend herself as she gets used to running the store. That means her previous venture, making and selling macarons under the banner Macarons by Madeline, has been pushed to the backburner. “Baking is definitely on pause,” she says.

But writing books is not. After publishing the children’s alphabet book E is for Excelsior in 2023, Amanda set her sights on publishing again. “Another illustrated book is in the works,” she says. And she’s got the perfect place to display it once it’s ready—her very own bookstore.

Amanda still can’t believe that this is where life has led her, but she’s thrilled with the results. “I wake up, and I’m excited to go into the store,” Amanda says. “I’m happy.”

Excelsior Bay Books

excelsiorbaybooks.net

@excelsiorbaybooks

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On the Go

A West Metro entrepreneur is making it easier to fit in fitness.

By Diane Meyer

Mark Ruff, formerly of Excelsior and an avid backpacker, trail runner and all-around active person, has always included fitness as a cornerstone of his life. He understands that, when it comes to fitness, busy lives can force decisions that sacrifice quality for convenience. He has an innovative solution: Ruff brought GymGuyz, a mobile personal training franchise, to the Minnetonka area on a mission to help people achieve accessible and balanced exercise routines.

Ruff’s GymGuyz West Metro and Minnetonka location officially launched in September and is the franchise’s first setup in Minnesota. So far, Ruff has shared his personal training approach with clients in Excelsior, Hopkins, Minnetonka and Minnetrista. “We just need a goal, and we’ll help you get there,” Ruff says.

Offering an in-person at-home alternative

to hunting down the last dumbbell at a crowded gym or struggling to find the right workout class, GymGuyz offers a private and personalized exercise model that focuses on the specific goals of each client. With a variety of equipment in tow, trainers meet clients one-on-one and in their own spaces, “tailoring the workout experience to the individual and to each individual day,” Ruff says. He recommends at least two to three sessions a week, but workouts can be scheduled in accordance with his clients’ needs.

Interested in making franchise ownership a career, the GymGuyz model stood out to Ruff. He enjoys the creativity involved in “building a custom fitness roadmap based on the goals, schedule and lifestyle,” he says of customizing fitness regimes for clients.

“It’s at home, it’s in your office [or] it’s in the park. Wherever you want to train, I will

At least one excuse not to exercise goes out the window when an exercise van rolls up to your home or business. Now, there’s no need to get gym ready.

Sometimes, all it takes is encouragement and expert advice to get in a fitness groove.

send a certified personal trainer there with equipment, and we’ll design a program just for you,” Ruff says.

GymGuyz can also do semi-private classes, and Ruff encourages clients to invite friends or partners to join in on the fun. “We can create classes and group sessions, and we can also work business to business,” he says. He and his close-knit crew of trainers are adaptable, and

he imagines a future of potential GymGuyz programs that could cater to small sets of employees, afterschool programs and senior groups. “Pretty much any way you want to train, we'll find a way to do it,” Ruff says. A confluence of experiences led Ruff to commit himself to improving the health of others. He remembers watching family members struggle with declining strength and balance, and shares that his fitness goals are primarily motivated by his wish to help others maintain a healthy quality of life. “It’s amazing to be that dad or mom at the park who can run around with your kids [or to] be that grandparent who’s on the floor playing with them,” Ruff says.

CRAFTED WITH

COMMUNITY IS CENTRAL TO EXCELSIOR RESIDENT’S WORK.

INTENTION

Juugee Ceramics isn’t just pottery; it’s a beautiful blend of memories and intention woven into multifunctional art. Every piece is a labor of love, often inspired and honed over months or even years. Using a Juugee mug or plate can become a special, almost personal moment that creates a meaningful connection with the artist herself.

Danielle Uttecht is the talented artist behind Juugee Ceramics. She has loved creating for as long as she can remember, but it was her first ceramics class in high school that truly inspired her. Uttecht became enthralled by the process of not only working with her hands but also bringing something to life that was both usable and functional. “When I took that first ceramics class, I fell in love,” she says.

From there, Uttecht pursued every learning opportunity, including taking additional classes, participating in a mentorship program, getting involved at the Minnetonka Center for the Arts and ultimately earning a bachelor’s degree in fine arts in ceramics from the University of Minnesota.

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A high school ceramics class inspired Danielle Uttecht, lighting the way into her future. “When I took that first ceramics class, I fell in love,” she says.

After graduating, Uttecht knew in her heart that her dream was to be a potter, but she spent years working in other industries before returning to her passion in 2022. She officially opened her business out of her home in 2023, affectionately naming it Juugee Ceramics. “The name Juugee comes from my imagination,” she says. “She was my invisible friend in kindergarten and is still the muse for all my designs today. She represents something that is partly serious, partly playful, very simple and incredibly sincere.”

For Uttecht, these elements culminate to form a minimalistic style centered on her principles of form and function, multifunctionality, nontoxicity and quality, guiding her design and brand. “Because I work with simple designs and a simple palette, I can create dishes that elevate a nightly meal but also feel elegant enough for hosting,” she says. “My pieces carry that same balance into home décor. They transition easily from everyday use to holidays or special occasions.”

Community is central to Uttecht’s work. Each piece carries her personal mark, along with the input of friends, family and customers who have helped shape her designs throughout the years. “My favorite part is really the process—all the trial and error, the input from friends and the time it takes because, by the time a piece is finished, it holds the whole story of how it came to be, mixed in

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with my life and family,” she says. Uttecht appreciates that her ceramics become part of people’s homes, and she creates opportunities to bring others together, whether around the dinner table, in her studio or through creative gatherings in her home.

Uttecht’s primary collections include kitchen accessories, dishes, home décor and jewelry. Every piece is designed with both utility and beauty in mind. She offers her pieces through an online store, or customers can contact her through Instagram to schedule an appointment to view her inhome gallery. Some of her work is also carried at Gray Home + Lifestyle in Excelsior, and she participates in Excelsior’s Art on the Lake and Apple Days.

For the past 16 years, the Excelsior community has supported Uttecht through her creative journey, and she is humbled and honored to be part of it. For her, Juugee Ceramics is more than just pottery; it is a way to connect art, family and community in everyday life.

Juugee Ceramics juugee.com

@Juugee.Ceramics

PLATES IN THE AIR

An entrepreneur juggles her passion for cooking with catering, classes and a food truck.

Written by Paige Udermann — Photos

Growing up in Vadnais Heights, Joor Erin remembers always eating dinner with her family. Her parents were constantly in the kitchen, preparing something delicious. A passion for cooking was ingrained in Erin from an early age, which inspired her to take one of her first jobs, making takeout orders at a Chinese restaurant when she was just 13.

After that, the culinary world followed her to her next job making pizzas, and at 15, Erin became the assistant to the executive sous chef at a Holiday Inn. On her very first day, she introduced herself as Joor, and the executive chef immediately said, “Oh, like soup du jour.” That moment made an impression, and Erin realized from that point forward, the

name Soup du Joor would one day play a special role in her life.

Over the next several years, countless experiences molded Erin’s journey. She studied in Mexico and Europe and often visited New York City, immersing herself in their respective food scenes. “I would taste things and then come home and have that inspiration and try to recreate it and be able to do that just solely off of what I know of food and the taste,” Erin says.

In 2005, her dream took shape after two years of working a corporate job. One night, she came home feeling distressed, realizing she only wanted to cook for others and teach. This shift in perspective inspired her to consider a new career path that felt aligned with her passion for cooking. That is when Erin became a private chef and started her catering company, serendipitously named Soup du Joor.

For years, Erin grew her catering business and added services, including mobile charcuterie. Then, in 2019, she wanted a change of pace and to engage with the community in a different way. Opening a food truck had always been on her mind, and it finally seemed like the right time to bring that dream to life,

so Soup du Joor hit the road. “Our standard food truck menu is soups, salads and wraps,” Erin says. “We don’t deep fry food. We don’t have french fries. We don’t have donuts. I mean, not disrespecting anyone who does that on their truck, but that was kind of my plan when I had my truck. I wanted kid-friendly, family-friendly alternatives to chicken fingers and french fries.”

While her hours change, Erin is regularly in the truck Thursdays

through Sundays and can be found at private and public events. Her location schedule is often posted on her website, but customers can also get updates by checking social media or by reaching out directly via the Soup du Joor website.

Erin’s latest venture was purchasing a 4,200-square-foot space in St. Bonifacius that will function as an event venue. Acquiring the building fulfilled a childhood dream of owning a place

to bring people together. It needs major renovations, but the bones are there. She named it Lalu 55. “When I saw it, it was just magic. I want it to be a place where people can come and learn, create and educate in a fun, safe environment,” she says.

When the renovations are complete, people will be able to rent the space for events. It will also include a commercial kitchen where Erin can prepare food for her catering business, and she will offer it as a ghost kitchen for others. The building’s lower level will be used for cooking classes, where her organization, Little Ladles, will develop.

Erin started Little Ladles around 2005 while volunteering for a juvenile preventative and restorative justice program for local youth. She discovered that children love to cook and that teaching them these valuable skills can help combat childhood obesity. With the new building, she hopes to offer kids cooking classes and camps.

What began as a childhood love of cooking has developed into a career focused on bringing people together through food and community. Whether it’s serving food from her truck or mentoring the next generation to cook, Erin demonstrates that chasing dreams can become a reality. As she grows Lalu 55 and expands Little Ladles, her vision continues to thrive.

Soup du Joor soupdujoor.com

Soup du Joor

A Touch of Glass

Written by Renée Stewart-Hester

An artist feeds her creative fire by listening and learning.

It began with an assignment at Minnetonka Middle School East (MME). Students were tasked with researching a topic they were interested in but knew little about. For Claire Coffee, the choice was clear—in a way. Her research project focused on glass art and led her to discover Foci Minnesota Center for Glass Arts in Minneapolis, where she encountered a community of mentors and now rents studio space.

After attending MME and three years at Minnetonka High School, Coffee graduated from Eden Prairie High School in 2020 and found her way to Corning, New York, where she is in the first of a two-year

program at the Corning Museum of Glass’ Glassmaking Institute.

As she continues to develop and refine her creative path, how does Coffee describe her artistic stylings? “Wickedly whimsical,” she says, adding “deceptive” and highlighting properties often attributed to glass and women—“fragility and strength.” Coffee also defines her work as, “feminine and macabre,” for the latter pointing to her appreciation for a particular American filmmaker. “I want to be the Tim Burton of glass,” she says of the artist, known for leaning into dark fantasy and popularizing Goth culture in film.

Page 32 and Page 33, left: Claire Coffee’s glass work is inspired by many elements, people and locales, including the natural landscape and gardens of the Minnesota Landscape Aboretum.

Right: Claire Coffee calls her artistic stylings “wickedly whimsical.”

Art at the Arb

A pumpkin patch never looks so good as it does when the Minnesota Landscape Arboretum Auxiliary hosts its Arboretum Glass Pumpkin Patch. Never been? The sixth annual event is planned for later this year. (Visit arb.umn.edu for final details.)

If last year’s numbers are any indication, attendees can expect to view thousands of beautifully created glass pumpkins and other stunning glassworks. The 2025 event included nearly 6,500 pieces from 13 incredibly talented artists from around the country, including Claire Coffee. To help it all come together, volunteers devoted 1,300 hours over the course of seven days to set up and work the sale (not to mention the hours served in planning the event). Volunteers come from the arboretum, its auxiliary and corporate partners.

“The hard-working volunteers and talented artists look forward to working together in the Arboretum Glass Pumpkin Patch presented by the auxiliary,” says Martha Kissell, event chair. Working in the arboretum’s gorgeous surroundings isn’t the only benefit to volunteering. “It’s so fun to see the joy on the faces of the people when they see all the gorgeous glass surrounded by the arboretum gardens,” she says. “They know their purchase supports the arboretum and the artists. There is no other event like this in Minnesota.”

For those who haven’t attended the Minnesota Landscape Aboretum Auxiliary Glass Pumpkin Patch, make a point to attend this year’s event. Not only do attendees view the stunning work of talented artists, they can also watch glass works in the making. This pumpkin was made with the help of an artist and our editor, Renée Stewart-Hester.

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Artists don’t create in a vacuum, and Coffee leans into inspiration in a host of ways, including from Elliot Walker, winner of Netflix’s Blown Away 2, and local artists and her first instructors Jenn Justad and Alli Luhmann. But can one talk about glass art without mentioning Dale Chihuly? “I think of Chihuly as my glass history textbook,” she says, referring to him as “the grandfather of the American glass studio art movement.”

Participating in the Minnesota Landscape Arboretum Auxiliary’s Arboretum Glass Pumpkin Patch for the last two years (See Art at the Arb on page 35.) provides another incredible opportunity for Coffee to satiate her thirst for inspiration. Through the event, she rubs shoulders with seasoned glass artists, and Coffee appreciates the opportunity to glean valuable lessons from the talented team of creators. “They have opened my eyes to possibilities,” she says. “They can see colors in a way I can’t.”

Is there a better place for Coffee to dive into her innate interest in botany than the arboretum where she searches for ways to replicate nature’s colors, shapes and textures? As examples, the orchids in the arboretum’s conservatory or a grouping of pink, jewel-toned flowers in one of the many gardens have offered artistic inspiration as have discussions with the arboretum’s gifted gardeners. “I think you can learn from anybody,” she says.

Top: When the northern climate forces flowers to rest for a time, glass florals brighten the world regardless of the month.

Bottom: Claire Coffee created a deeply personal urn, which is used for the remains of a 16-year-old girl. The artist shares the impact the making of the urn for the family had on her as an artist.

Claire Coffee, artist “

I want to be the Tim Burton of glass.”

Coffee continues to define her work and is discovering ways in which her art is already making an impact. She points to a commission project that provided an emotional challenge. A woman asked for an urn to be made for the ashes of her 16-year-old sister, and the family wanted to witness its creation. In speaking with the family to gain an understanding of the deceased, Coffee says, “I did my best to bring her soul alive in glass.” The urn is adorned with flowers, which she researched to ensure that each variety meaningfully aligned with the girl. While presenting the family with the urn, she also provided a key to the meaning behind each flower and some early sketches of the design process. “I felt so drained and so fulfilled,” Coffee says. While her artistic journey could be considered to be in its infancy, Coffee has come to understand that her art is already impactful on an emotional plane and through connections with those who purchase and appreciate her creations. And let’s not forget; this all started with a classroom assignment.

Firefly Glass Arts

@fireflyglassarts

Minnesota Landscape Arboretum

arb.umn.edu

@mn_arboretum

Written by Renée Stewart-Hester — Photos by Chris Emeott

FAMILY MATTERS

Fertile land in Delano is operated by a seventh generation of dedicated farmers.

Legacies are established through a myriad of ways, and for one local family, it’s been manifested through one man’s dream and acres of fertile soil. While the story continues in Delano, it commenced across The Pond.

In 1854, Joseph Matter (1828–1901) immigrated from France, settling in Buffalo, New York, and, later, Kenosha, Wisconsin. In 1856, Joseph moved to Franklin Township, Minnesota, building a homestead 1 mile from what is now downtown Delano. After clearing the land, he began farming, which typical of farms during that time, likely included livestock; corn, oats and wheat; and vegetables for daily consumption and canning. (Read more about the family’s history at lakeminnetonkamag.com.)

Seven generations and 170 years later, the Matter family continues its land legacy with Paul and Aumori Matter and their sons, Ben, 13, and Alex, 11; Paul’s father and brother, Dan Matter and Jeff Holovnia; and Aumori’s brother, Jeremiah Johnson, working in various capacities for Matter’s Farm to Table.

Additional acreage was acquired over the years, and the farm includes 500 acres, some of which is rented from other landowners. Today, yields come mostly from cattle and maple trees for beef, dairy and syrup production. “We’re honored to share the legacy of so many hard working men and women of prior generations,” Aumori says.

Standing on that legacy can come with a sense of responsibility, so is it important to the Matter family that farming the land moves into the eighth generation and beyond? “In our area, surrounded on two sides by housing developments, it seems highly improbable that this farm could reach an eighth generation of farming, but if it happens, that’s great,” Aumori says.

While the farm’s future tips between its history and future development, the Matters continue to instill respect for the land and farming to their children. “The kids learn to respect the land and animals from working with them daily,” Aumori says. “We love and care for the animals. The animals provide us with some of the best quality meat, milk [and] eggs. Knowing exactly how your food was raised and knowing all the crops you plant and harvest will feed those animals is a very special connection most people don’t see or understand.”

Whether or not the Matter family farm will reach the hands of Ben, 13, and Alex, 11, Matter once they’re adults is undetermined. In the meantime, the youngsters are planting and growing their entrepreneurship skills. To launch Ben’s Hens, Ben helped build a chicken coop and now cares for his chickens and sells eggs through his emerging business. For his part, Alex is exploring making and selling beef tallow.

Farm to Table

With grilling season right around the corner, it might be time to fill up the freezer with hamburger and cuts of beef. Matter’s Farm to Table in Delano is home to 150 heads of cattle, 60 of which are for milking. (Stay tuned for news about a possible onsite creamery!)

The humanely raised cattle are corn, grass and hay fed rather than offered beef pellets or feed supplements. The cows are also antibiotic and hormone free.

Beef is available through purchases of a quarter (120–150 lbs.) and a half cow (240–300 lbs.) with custom processing available, and ground beef is sold in 1, 10, 25 and 50 lbs. increments. Orders tend to sell out, so it’s advisable to call ahead. (Sometimes, product is sold out as much as four months in advance.)

On Tap

March is a lot of things—with its ides, Madness and tip to the Irish—but for Matter’s Farm to Table, the month typically offers prime time for an annual tradition: maple syrup tapping.

As Aumori Matter explains, the weather plays a heavy hand. “It needs to be below freezing during the night and above freezing during the day,” she says. “Once the tree buds open, maple syrup season is over.” The cycle can run for as little as two weeks or as long as eight weeks. Regardless of the season’s length, Matter’s Farm to Table has 1,200 maple tree taps that can yield 22,000 gallons of sap, translating into 600 gallons of syrup.

“Our maple sap is all boiled down to maple syrup,” Aumori says. In addition to eight types of maple syrup, it is also used to create candy, including cotton candy, cream, mustards (two varieties), sugar-coated nuts, sugar (four types) and more. (Reminder: Around the holidays, gift sets are offered.)

While maple syrup gets its most attention atop a stack of pancakes or nestled into waffle pockets, one might consider it for its antioxidant-rich, antibacterial and anti-inflammatory

Left: This locally sourced maple syrup is ideal for more than dressing breakfast menu items. It can be the perfect accompaniment to a host of baked and cooked recipes.

Above: This small glimpse at the intricate tapping system constructed at Matter’s Farm is only a sample of the system that taps trees as old as 200 years. “That means those trees sprouted in the early 1800s,” Paul Matter says.

properties and subsequent health benefits. Maple syrup can be used as a sweetener in baked goods, baked/roasted vegetables, coffee/tea, meats, oatmeal, smoothies, yogurt and more. (Explore any health-related topics with your health care provider.)

To reach the syrup stage, the family employs conservative tree tapping, mean ing tree care is a principal factor in the pro cess. The minimum tree size for tapping is 16 inches in diameter (about 50 years old). Some of the largest trees on the farm are 3 feet in diameter (about 200 years old).

“That means those trees sprouted in the early 1800s,” Paul Matter says.

But perhaps the essential element to Matter’s Farm’s maple syrup process is power. When Ben was 7 years old, the family was tasked with hand labelling hundreds of bottles of maple syrup. “Family power will get it done quicker,” young Ben asserted. And so was launched a family maxim: “When doing something that’s hard, it’s always easier with family,” Aumori says.

Go Green!

Annual St. Patrick’s Day tradition promotes light-hearted competition and community celebration.

The festive Luck O’ the Lake 5K and 1-mile races and the 0.5K (all the fun without the run) is back for another year of St. Patrick’s Day fun on March 21. Races will start and end on Water Street in Excelsior. (Packet pickup is at 7 a.m., and races start at 9, 9:05 and 9:30 a.m.)

“The event has been a beloved tradition in Excelsior for years,” says Tiffany King, executive director of the Excelsior-Lake Minnetonka Chamber of Commerce, and it brings together the community “for a day filled with Irish spirit, fitness and fun,” she says.

Those looking to get it on the holiday whimsy sans the sweat but with a little more spunk are encouraged to cheer on runners in downtown Excelsior. Spectators

can buy The Lazy Leprechaun ticket, “which is perfect for those who want to support from the sidelines,” King says. “Lazy Leprechauns will receive a race bib; choice of beer or soda; a donut and a pint glass.”

The St. Patrick’s Day festivities will continue after the finish line with refreshments and entertainment provided by the lively Rince na Gréine Irish Dancers, performing at 11 a.m. at Excelsior Brewing Co.

The 5K champions in both categories can look forward to receiving new running shoes, courtesy of The Lakes Running Co., and all age-group winners will receive gifts. Participants can register at business. excelsiorlakeminnetonkachamber.com. —Diane Meyer

03.02

Landscape Oil Painting

Painters ages 12 and older are welcome at this step-by-step class from 5:30–8:30 p.m. at the Minnetonka Community Education Center. Follow along with a Bob Ross video tutorial and take a creative painting journey. Registration is required. minnetonkaschools.org

03.03

Viva la Musica

Wayzata High School’s seven talented student choirs will perform a rousing spring concert at 7:30 p.m. in the Wayzata High School Auditorium. No tickets are required, and this event is open to all. wayzataschools.org

03.07

Heartland Souvenirs

The 318 Cafe will host Katie Tessman, Nikki Lemire and Becky Schlegel for a nostalgic night of classic folk music from 8–10 p.m. All ages are welcome, and tickets are $20. three-eighteen.com

03.07

Celebrate Women

Journeys of Women: A Portrait Gallery and an Authentic Networking Experience celebrates International Women’s Day from 1–3 p.m. at the Wayzata Country Club. Portraits of women will be showcased and accompanied by their personal stories, and all are welcome to enjoy and learn from this celebration of women’s voices. business.wayzatawestmetrochamber.com

03.21

Needle Felted Toadstool

All ages are welcome to learn how to needle felt, and take home lovely handmade mushrooms from this free crafting event from 1–3 p.m. at the Wayzata Library. Registration is required. hclib.bibliocommons.com

Compiled by Diane Meyer and Avery Vrieze

To have your event considered: email lakeminnetonkamag@localmedia.co by the 10th of the month three months prior to publication. Please note that some events may have changed since these pages went to print. Please visit affiliated websites for updates.

ALARC Charity Ice Dive

Despite a temperature of 7 degrees and a brisk breeze, nearly 300 hardy divers registered for the 2026 ALARC Charity Ice Dive in Excelsior. The annual New Year’s Day fundraiser began in 1990 and raises money for several organizations, including Excelsior Fire District, Minnetonka High School’s Nordic ski program, South Lake Minnetonka Police Department and Tunnel Towers.

To have your event considered: send date, time, location, photos, contact information and a brief description of the event to lakeminnetonkamag@localmedia.co.

Lake Legacy

“I pass that spot so often, and one day, I saw the reflection and saw a perfect photo,” Mary McGovern says. “I love the historic trolley boat, representing another time on Lake Minnetonka.” McGovern’s photograph is reflective of the streetcar steamboat Minnehaha’s key place in local lake life history. To learn more about the vessel’s past and hopeful future, visit steamboatminnehaha.org. —Renée Stewart-Hester

LENS ON LAKE MINNETONKA

Photographer: Mary McGovern

Title: Reflection Equipment: Sony ILCE-7 with a 24–70mm lens

Location: Lake Minnetonka Category: Places Award: First Place

To view other Lens on Lake Minnetonka photo contest winners, visit lakeminnetonkamag.com.