River Valley Woman November 2021

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BY EILEEN MADSEN Editor

Seasons—

they go ’round and ’round around here. One month we are giving the stink eye to mosquitoes and the next we are staring down snowflakes. Sometimes during the same month. But I think it may be safe to put away the Off! and get your holiday game face on.

’Tis the season to celebrate, and you can’t do that without some festive food & drink. Hence, our annual issue that serves up stories about those whose lives revolve around those very things. Pull up a chair in Sadaka’s Deli in Mankato and you just may want to settle in for the day. After all, to our cover feature, Susu Sadaka, you’re family. An immigrant from Lebanon, Susu comes from a long history of food and the food industry. She credits her customers with her success and gives back to community in many ways, including free Thanksgiving meals. Much like the seasons, what goes around (shwarmas and more!) comes around. Too much on your plate? Not a problem for the busy ladies of the iconic Turner Hall in New Ulm. The “Turner Ladies” are a fem-force to be reckoned with. These wonder women also known as the "Sauerkraut Ladies," do more than deliver dinner to your table during the many celebrations and events throughout the year at the historic restaurant. The volunteer group’s contributions are no small potatoes when you consider the half a million dollars donated from their fund-raising efforts for the organization since 1956. That’s a lot of cabbage.

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RIVER VALLEY WOMAN | november • 2021

Many of us harken back to meals with our parents and grandparents when it comes to sharing recipes and favorite foods with our friends and families today. Although I do have fond memories of baking jelly rolls and tea rings with my mom before I went to kindergarten, it’s my dad who comes to mind the most. He didn’t cook, but was very particular about the temperature of his coffee (boiling,) and especially the level of crispiness and color of his toast. He even went so far as to take one of the many toasters we went through back to the local hardware store where he purchased it—with the toast still in it—to prove its incapability of browning perfection. Once the proper toasty hue he desired was finally achieved, you’d better make darn sure it was cut crossways with even crust ratio. Maybe not your typical family food memory, but I remember my dad daily at breakfast. As likely does the hardware store owner. Creating experiences together is what entrepreneur, Leah Treleven, owner and creator of Sweethaven Tonics hopes to achieve for her customers. Born in her kitchen during the pandemic isolation in 2020, Leah’s natural herb and plant tonics started out as homemade Christmas gifts, and snowballed from there. So much so, that she quit her job and turned Sweethaven into a full-time enterprise. To Leah, her concoctions not only make for a great drink, when enjoyed together with family and friends, they are also a tonic for the soul. Skoal! This issue also brings a handful of our readers, along with a dash of food industry professionals to the table, in our Holiday Cookbook pages, where they share seasonal recipes and more. So, here’s a golden brown toast to you all, and hoping you get your just desserts this holiday season! Cut, of course, diagonally.

Contents NOVEMBER | 2021

8

18

12 26

38

34 42 EMSCULPT NEO

52 HOLIDAY FAMILY DYNAMICS

Special Recipe Pages

Emily Giddings

Kristen Walters

8 SUSU SADAKA

32 FOOD & YOUR HEALTH

44 PET MEDS STIGMA

54 GO. BE. DO. CONNECT.

Sadaka’s Deli

Holly Ellison

Nicole Lueck

12 LEAH TRELEVAN

34 SPACES

46 GARDEN GAL

Sweethaven Tonics

My Happy Haven

Laura Schwarz

18 THE TURNER LADIES

38 IT’S HER BUSINESS

48 TIDY TIGHTWADS

Turner Hall

Alexa Swindell

Cindy Haugland

26 SURVIVAL FITNESS

40 FOODS ROLE HEALTH

50 ASK A DOC

They are Strong

Mankato Clinic

4 LATHER, RINSE, REPEAT

30 HOLIDAY COOKBOOK

Editor’s Column

Corinne Jordan

58 MUST HAVES 62 READS The Traveler’s Treasures

64 PROBIOTICS Mayo Clinic

66 ASK CANDEE Candee Deichman

Publisher: New Century Press Chief Operating Officer: Jim Hensley General Manager: Lisa Miller Please direct all editorial inquiries and suggestions to: Managing Editor: Eileen Madsen, 507.354.6158, emadsenrivervalleywoman@gmail.com Sales & Marketing Manager: Natasha Weis, 507.227.2545, weisnatasha@gmail.com Sales Team: Ruth Klossner, LuAnn Marti Magazine & Ad Design: Exposure Creative Cover Photographer: Alice HQ Photography River Valley Woman Magazine: New Ulm & Mankato, MN For advertising/editorial contact info and a list of newsstand locations visit rivervalleywoman.com River Valley Woman is published monthly and distributed free in the Minnesota River Valley area. The content used in this magazine is copyright 2021 River Valley Woman and may not be reprinted in part or in whole without written consent by the publisher. All articles and editorial material represent the opinions of the respective authors. The publisher reserves the right to edit, reject, or position any advertising. In the event of any error, River Valley Woman will rerun the incorrect part of the ad or cancel charges on the incorrect portion.

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At Sadaka’s Deli, you’re family. That’s the feeling Souraya Sadaka wants her customers to experience at her restaurant, located inside Madison East Center in Mankato. Souraya, widely known as Susu, is Lebanese. She came to the U.S. with her family in 1984. “I was 12 years old, didn’t speak any English. I was the second to last to come with my mom and dad. It was a big struggle. No English, new life. We had to adjust to that,” she said. Susu’s brother, Charles Sadaka, had a restaurant on Riverfront Drive, “Uncle Sam’s” and that is where Sadakaso got her start in the restaurant business. “I was a dishwasher for three years,” she said with a laugh. Susu attended Minnesota State University, Mankato and got her Master’s degree in physical education, with a minor in coaching and adaptive physical education. Once she had her degree, Sadaka returned to Lebanon in 2003 and taught at the University of Balamand. “I wanted my kids to experience the simple life, and the traditional life and the language. Both of my children know how to read and write in Arabic,” Sadaka said. She was thankful for the opportunity to teach and said a lot of people return to their homeland to give back. Susu returned to the states in 2012 and lived in Florida for a year. She then went again to Lebanon for a year, and came back to Mankato where she’s now been for seven years.

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“My brother was diagnosed with cancer, so I came back and helped run Charley’s at the time,” Sadaka said of her brother’s restaurant after Uncle Sam’s. She did that for several years, but then the COVID pandemic hit in 2020. “Things just didn’t go good for everyone, not just us,” Sadaka said. She said it’s hard when it’s a family business because there’s a greater desire to help. “My brother Milad and I had worked together for a long time. We thought we had to do something. The restaurant was closed and we couldn’t just sit and do nothing,” she said. Sadaka said she then heard of an opening inside Madison East Center. “It was the pandemic, there were no walkers, offices were closed, it was dead,” Sadaka said. Still, she looked into it and found that the mall’s owners were easy to work with. Susu said they decided to try it and got the keys last September. Things were slow at first. What was supposed to be a month project took a couple of months and they opened in late December. Since then, Sadaka said they’ve slowly been climbing up. “For a little business that’s run by two people, we’re equal to 20 people. We prepare, we cook, we deliver, and we serve it ourselves,” Sadaka said. “We make sure that if we get a complaint, we take care of it right away, but thank God we’re not getting complaints yet.” And far from it. A quick search of reviews on Facebook and Google show nothing but glowing reviews for the new deli. 

RIVER VALLEY WOMAN | november • 2021

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Nickname: Susu. When you say Souraya people say, ‘Who’s that?’ Favorite thing to cook: I love making salads, but I like cooking everything. I don’t like to bake. Hobbies: I’m a walker. I love to hike. I spend a lot of time working out and socializing. What would you do outside of the restaurant business: I would buy a little cabin in the highest mountain and live in it. I love simplicity.

 “We have a good reputation. People pick up a lot of food from here and we’re open to anything, catering, weddings, funerals,” Sadaka said. They start with offering breakfast in the morning but Sadaka said their lunches get pretty crazy. She said the businesses within Madison East Center supports them, along with many other outside businesses. They do curbside pick-up, have groups meet there, and often have big companies that order from them. “The other day it was before 11:30 and we had already fed 85 people,” she said. Susu said they treat their customers like they’re part of the family. In fact, there’s a sign on the wall of the deli that says ‘When you’re here, you’re family.’ Customers even bring their dishes into the kitchen or help wipe down tables when they’re busy. Susu is thankful for the gesture, but sees the deeper meaning of it. “They feel at home. They feel comfortable here,” she said. As for the food, Sadaka said they don’t want to label it. Rather, they want to have something for everyone. In addition to Middle Eastern food, like shawarma and tawouk, Sadaka’s deli offers club sandwiches, soup, pasta, stir fry, and tacos. “I always say our menu is not written in stone. If you want to do a pickup for 20 people but don’t feel like anything on the menu, say you want beef commercials, yeah, we’ll do beef commercials. We’ll do anything you want,” Sadaka said. Susa and her siblings grew up with food. yone likes to cook in our family. We have the passion for food because we like to eat,” she said with a laugh. Sadaka grew up in a family of seven and she said they’re a very tight family. “If one falls, we all reach a hand to pick them up,” she said. Susu has one sister in Minneapolis, one in Florida, and one in Lebanon. Sadaka and two of her brothers live in Mankato. “When we came to this county and things were rough, my mother would make homemade bread and she was known for that. This was how she helped us,” Sadaka explained. Her own children are a big driving force behind the work she does. “My kids are everything to me. They’re the reason I get up and do this every day,” Susu said. Her daughter, Ryana, graduated from Bethany Lutheran College and worked for Nicollet County for several years. She is now in her second year of law school in San Diego. Susu’a son John is currently attending Bethany Lutheran College. Sadaka said her favorite part of having her own restaurant is the flexibility to try whatever she wants. “The best and most valuable thing that we have is our loyal people who follow us. It’s the people who thank us and support us. The community

has played 99.99 percent of our success,” she said. Sadaka said giving back to the community is also important to her and Milad. Last year they provided free meals for Thanksgiving and they’re planning to do it again this year. “We fed 265 elderly people who couldn’t get out of their home, not because they couldn’t afford to eat. We knocked on their door and said hello and it was delivered to their doorway,” Sadaka said. People and businesses sponsored the meals. Susu and Milad cooked it all, packaged it up, and then delivered it—along with some volunteers from the church next door. They delivered to two nursing homes, CADA, and to about 30 homes. “We had people cry when we knocked on their doors or they didn’t even know how to thank us. Especially with the pandemic, people couldn’t be with their family and they really appreciated it,” Susu said. Sadaka’s also supports local dance companies, high schools including Mankato East and Loyola, and United Way. “We try to give back as much to the community as they give to us,” Susu said. As for the future, Sadaka said she wants to take it step by step, adding a little more on her plate as she goes. “For us to keep succeeding, if we put too much on our pile, we’re not going to succeed because it’s going to be sloppy. We need to take it slowly,” she said. Sadaka said their goal is not to open another deli, but they’re open to teaming up and working hand-in-hand with other people or another group. “Everybody knows how to do something. It’s how you do it and how you approach it and present yourself,” she said. Right now, she’s content where she is. Coming up on one year as a first-time business owner, Sadaka feels blessed to love what she does. “Everybody needs a job to survive, but I love, love, love what I do. I wouldn’t want to do anything else right now,” Sadaka said. RVW

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By Lori Mathiowetz Martinis, Old Fashioneds, and Manhattans. These were the libations of my grandparents. Yucky concoctions that reeked liked gasoline and made the otherwise stable adults in my life act a little funny. Today, of course, they are seeing a renaissance among hipsters and millennials. Some of them even endeavor to enjoy them with—gasp—Pellegrino instead of alcohol. It’s not surprising, however, that the craft cocktail has evolved, such as it has, from its humble beginnings in—you guessed it—Havana. (OK, maybe you didn’t guess it, but let’s pretend you’re that cool.) Cocktail folklore has it that the world’s first sundowner was the Mojito. Mixologist Sir Francis Drake was stranded in Cuba and his entire crew fell ill, so he took local medicine—consisting of lime, mint, cane, and sugar—and soaked it in rum. That makes Leah Treleven’s Sweethaven Tonics, based in New Ulm, namesake even more perfect since, all along, she has viewed her creations as a medicine of sorts. She chose the word “tonic,” not because it has quinine in it, but rather because she desired a word that was all-encompassing and properly conveyed the 1920’s apothecary bottle vibe of “taking a little tonic to cure what ails you.” “Tonics just make you feel good. I wanted to promote a sense of well-being,” Leah shared. “My family has always loved that moment of happy hour together, and we have a weekly time we gather. At that moment when we all sit down, and we’re just relaxing together, all the busyness fades away and we’re really brought into the moment with our family.” Growing up with that healthy sense of work/life balance when she knew work was done, and family time took precedence, inflamed Leah’s passion for not just the drink itself, but the sentiment of enjoying something together. And, while she always loved making great drinks, what she didn’t love was being the person who wasn’t with everybody having the great drinks—because she was bustling about making sure everyone had a great drink. What she needed was a way to allow the complexity of the craft cocktail to be simplified so that everyone could be present and together. So, in December of 2020—much like the rest of the world staying home— Treleven started dabbling around in her isolation kitchen. At first she merely sought to make inexpensive, homemade

Christmas presents for family. But the combination of her heart-filled gift and thoughtful ingredient combinations was all the feel-good that the universe needed to spread her idea like wildfire through the sophisticated world of rural word-of-mouth marketing. Family gifts turned into friends, then friends-of-friends, then anyone and everyone inquiring how to get their hands on Leah’s supersonic tonics. Eventually she found herself filing articles of incorporation and applying for a manufacturing license. “I love to learn new things, so the progression of ‘You mean if I learn this, then I can do that?’ really took off quickly,” Leah said. Soon she was so busy filling orders that she found herself resigning from her day job as a language arts teacher and sitting her middle school sons down to break the news that mom wouldn’t be at school anymore. Treleven’s rapid growth is something she is proud of, but she’s quick to not take all the credit for herself. “The thing about this town is people want to help you out, they want to see you be successful,” she shared. Leah named a number of aperitif angels along the way who have supported and advised her. Her husband Ryan recently resigned his own teaching job to join Sweethaven Tonics and take on social media, ecommerce, and the website. The community of New Ulm was brimming with enthusiasm for Leah’s vision as her business quickly outgrew her home kitchen and she found spaces around town in commercial kitchens that allowed for bigger manufacturing equipment, retail opportunities, and business minds to help ensure she was well positioned for negotiating, operations agreements, and taking on investors. 

“I love creating these vibrant, sensual experiences for people.” RIVER VALLEY WOMAN | november • 2021 13

1.5 oz Sweethaven Tonics Lemon Basil & Lavender Tonic 2 oz 10,000 Drops Lokal Vodka 2 oz soda water shake with ice to blend serve up, in chilled glass basil leaf garnish

1 oz Sweethaven Tonics Ginger Lime & Peppercorn Tonic 1.5 oz Alander Nordic Spiced Rum 3 oz soda water shake with ice to blend serve up, in chilled glass mint leaf garnish

1.5 oz Sweethaven Tonics Lemon Basil & Lavender Tonic 2 oz 10,000 Drops Lokal Vodka 2 oz soda water shake with ice to blend serve up, in chilled glass basil leaf garnish

Lori: Some people don’t drink much, or can’t drink because they’re on certain medications or suffer from medical conditions. Was giving people the opportunity to be a part of this experience and not have to drink alcohol on your radar? Leah: I don’t love that about our culture—that when people don’t drink, we ask them why and expect them to explain themselves. I read a statistic that 40% of millennials abstain from alcohol. For a lot of events people are requesting an N/A option.

of this only to myself, I see it as a gift. If God wants to take that gift away, because it’s not serving me anymore, then that’s just what’s going to happen.

Lori: It’s pretty fearless being committed to being all-in and leaving a solid career to start something so different. Were you raised to be that way? Leah: I was raised to live in a fearless way, because we’re not in control. I think I’m good at being an all-in person because I’m not afraid that it’s not going to work out. I know that it’s gonna work out for as long as I want it to work. So that lends itself well to a business. Also the tighter you hold on to something and try to control it the more unwieldy it becomes. This gives me real freedom to not live in fear, because I’m not afraid to say no to something as if this is my one chance and I’m going to mess up or make a mistake, which is a huge comfort. Big picture, my life is gonna go the way God intends it to go whether I’m running a business or teaching. I think that’s why I can feel so confident starting something so different because, well, it’s for today! So I hold on really loosely to all of this, and it helps me enjoy what it is today without worrying about tomorrow.

Lori: Does the thought of making the wrong decision weigh on you? Leah: No, in fact Ryan just said the other day “Let’s choose what feels good.” He’s so healthy (laughter). There’s no failure in changing your course.

Lori: A lot of people feel really depleted of hope right now, I know many days I am. Would you say it’s true that you feel optimistic about the future? Leah: I really do. Things are messy, but they’ve always been messy. Yeah, they’re messier here in the U.S. than we’ve seen them, but the world has always continued to turn. So, no, I don’t fear for the future. I think, because of my faith, I really do believe that God’s in control of everything. So, in no way do I attribute all

Lori: You’ve grown really fast. So far it’s been a small-is-beautiful artisan model, but big is not necessarily bad either. Leah: I have a very flexible mindset, knowing that when I go into something, envisioning might not be what it ends up looking like on the other side and that’s OK.

Lori: My tea bag said something like that the other day. Leah: Is that what you named your therapist? Lori: No, it was actually my tea bag! (laughter) My tea told me, “Don’t be ashamed of your failures, be proud of the courage it took to try something different.” Leah: Yeah, I thought that was a really funny name for your therapist. But I get awesome tea bag quotes, too. The one I get over and over is “Spread the light, be the lighthouse.” I’ll probably have a lighthouse tattoo someday. That’s how I remember stuff. I don’t want to let go of what’s essential to my growth, so I just make it permanent. Lori: You seem like a “yes person,” but not yes in a thoughtless bobble head way. More of an adventurer way. Leah: I try to remember if you say yes to something, you’re saying no to something else. We fill our schedules up so fast. To the max. And it’s glorified! I like to say yes, but I’m very choosy about what I say yes to. You just have to weigh it, be thoughtful, look at the whole picture, and be willing to accept that nothing comes without some negatives and just decide which ones you’re willing to accept.

 However, Leah’s desire to give this experience to those who otherwise thought of craft cocktails as an elusive world beyond their whiskey Coke goes beyond the drink itself. “One of my favorite moments is when the herbs are ready outside, I make my cocktail, and then I walk out into the garden barefoot,” Leah said. “After I pick a bunch of herbs, and smell them as I go into the house, I work them into my cocktail. It’s like a mindfulness practice! I love creating these vibrant, sensual experiences for people. There’s nothing better than when people tell me ‘I’ve never smelled my cocktail before.’ Just as she experienced in her family, she loves the idea of offering people a moment to stop, slow down, and just be together. So while goofing around and creating different combinations is one of the aspects of the business that gets Leah out of bed RIVER VALLEY WOMAN | november • 2021 15

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These Turner Ladies served a September wedding reception. Front, from left: Carol Steinhaus, Monica Mueller, Gloria Blume (president), Porky Reinarts, Sharon Gulden, Christine DeSouza, and Darla Gebhardt. Back: Jeanne Kretsch, Linda Marti, Connie Bestland, Sis Schiesl, Monica Hillesheim, and Janet Steffl.

By RUTH KLOSSNER

Those who have attended a wedding reception or other large gathering at New Ulm’s Turner Hall have likely noticed the ladies in black who quietly serve the food and clear the tables. Though people might notice them, the ladies keep a low profile, quickly and efficiently going about their work. The ladies in the dining room are just part of a “well-oiled machine” that plates and serves the food in record time. Although they don’t prepare the food themselves—that’s done by the Turner kitchen staff—the ladies have developed an assembly line system that gets the food onto plates and into the dining room in quick order. Plates are filled as they are passed down the line and Turner wait staff are at the ready to carry the plates out. With a coordinator indicating which table to serve, the volunteers emerge from the kitchen, carrying two plates each. At a recent wedding reception, the ladies—all volunteers—served 240 in less than a half hour. “People notice how well we get it out,” Jeanne Kretsch, the group’s treasurer, said. “We do it as fast as possible, without compromising the service.” It’s a fast-paced environment—and those who are serving better have good walking shoes. “I did 10,000 steps at the wedding in September,” Kretsch said. “Being out on the floor is a great way to exercise. It’s not only serving, but clearing off, too.”

The Turner Ladies—now numbering about 80—range in age from their late 20s to Angeline Anderl who is 99. About 20 are no longer able to volunteer—as they live in care centers or are out of state—but maintain their membership. Some do come in to set tables and help in other ways. A few members have been with the group for well over 50 years. The group meets monthly for 11 months of the year, enjoying a meal and holding a business meeting. In December, the Turner men (New Ulm Turnverein) serve the ladies at a party. “Basically, we’re an auxiliary, like the Legion,” Steinhaus said. “We’ve given at least a quarter—or a half—million dollars to Turner Hall since 1956.” The Turner Ladies raise the money through bake sales, dinners, Fourth of July pie socials, sauerkraut suppers, Fluff ‘n’ Puff pillow cleaning, and more. The ladies use all of the profits from these events to support Turner Hall. Two months ago, the group approved $12,000 toward upgrading all the A/V, screen and sound in Turner Hall’s gym—much needed as the hall is now hosting more business conferences. A few years ago, the ladies gave Turner Hall nearly $16,000 to purchase all new—and much lighter—tables and chairs, including nearly 30 round tables that the hall hadn’t had before.

Longtime member Carol Steinhaus offered, “You have to be careful and watch your step—and watch for purse straps, wheelchairs, and other things that you could trip over.”

They also donate to the hall’s ongoing fundraising efforts and pledged nearly $20,000 to the current capital campaign—and gave over $100,000 to the 2010 capital campaign to remodel the back entry and add an elevator.

Gloria Blume, the group’s president, added, “Your biggest fear is dropping a plate as your put it down. There’s very little room when the crowds are big.”

Although membership in what started as the Frauenverein—now the Turner Ladies—has been as high as 200, that number is smaller now. 

18 RIVER VALLEY WOMAN | november • 2021

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—taken from a booklet prepared for the 100th anniversary of the New Ulm Turner Frauenverein, Turner Ladies Society in 1989—

The Founding of the Turner Frauenverein On November 11, 1889, a blustery, snow-stormy night, the Turnverein members and their families celebrated their 33rd Stiftungsfest. President William Koch acted as toastmaster and in the course of his speech stressed the necessity of founding a Turner Frauenverein. He reported that Turners C.L. Roos, G. Fischer, and J.C. Rudolph had been appointed as an Agitations Committee; and were to spread their propaganda for this effort at this time. The suggestion was accepted with great enthusiasm and the Agitations Committee then presented an outline of the Articles of Incorporation for a Turner Frauenverein to be founded. Forty-four women declared their willingness to accept all rules and regulations of the Articles of Incorporation and signed as Charter Members of the New Ulm Turner Frauenverein. At a special meeting 10 days later, an additional ten ladies signed up to become members. The first officers were Mrs. Albert Seiter, president; Mrs. Robert Nix, secretary; and Mrs. E.G. Prahl, treasurer. The constant activity and sacrifices of the Frauenverein cannot be overestimated. Many of the heavy financial difficulties of the Turnverein would never have been overcome without the assistance of the ladies. Immediately, in January 1890, the ladies voted to hold a bazaar in spring; to come to Turner Hall every Thursday to make fancywork; and asked the Turnverein for permission to hold the first masquerade The Bazaar was held May 3 and 4, 1890; a lunch was served during the afternoon and the Tuner Hall Orchestra presented a concert each evening. Net profit from this bazaar was $500, with which the ladies purchased bonds which they presented to the Turnverein. In June 1890, a dramatic section and a ladies chorus were organized. The ladies also sponsored a “Sommernachts Fest,” held in the park in August. Ice cream and cake were served. November 1894: The Frauenverein took over the serving of Stiftungsfest for a cost of 25¢ per person. They also managed all lunches, suppers, banquets, bazaars, Sommernachts festivals, fancywork school, Sunday school, etc. March 1899: The old hall was showing signs of 30 years wear. Plans were drawn for a new hall to contain a theater section, space for dancing, a modern stage, and more. The ladies voted unanimously to give the Turnverein $2,000 toward the erection of a new building with the following condition: “That the Frauenverein have a VOICE in the planning of the new construction.” Even though women did not have the right to vote at the turn of the century, the Turner Ladies made sure their voices were heard.

proper service and instructed to “serve this from the right, this from the left.” The waitresses served the five course dinner to over 200 honored guests. 1927: It was voted to change the recording of the minutes from the German to the English language. 1943-45: Arguments took place between members of the Turnverein and the Frauenverein as to who could have access to the kitchen. The Frauenverein claimed sole ownership of the kitchen and sole possession of the key. In 1945, the men were permitted to use the Turner Ladies Kitchen, provided it didn’t interfere with the Turner Ladies serving dates—but not the pantry or dishes. 1949: After much discussion, it was voted to discontinue serving meals and banquets to the public and offer to sell to the Turnverein all the dishes and kitchen equipment of the Frauenverein. A sale price of $2,000 was negotiated and accepted on January 18, 1950. January 7, 1952: Shortly after midnight the fire alarm sounded and the well-loved building, used for a half century, was destroyed by fire. The second hall did not burn but had considerable water and smoke damage. The Frauenverein took charge of redecorating and installing a new upstairs kitchen, with all expenses absorbed by the ladies. One group of ladies, self-styled as the “Wreckers,” led the way—scrubbing, stripping paint and varnish, painting, and papering. A new Turner Hall was built on the old foundations, using parts of the old wall. The new building was dedicated Sunday, February 1, 1954. 1956: The first Sauerkraut Supper was held, charging $1.00 per ticket, with members asked to donate desserts. 1890 through 1956: The Turner Ladies Society (Frauenverein) donated $41,114 in cash to the Turnverein—not including the equipment purchased, repairs paid, and the volunteer labor contributed. 1965: Turner Ladies supplied and served sandwiches to all the flood workers in April 1965. 1973: The first red smocks with the Turner emblem were purchased for Turner Ladies to wear when serving dinners and banquets. (Note: Red smocks were used until 2011, when they were replaced with black aprons.) 1983: While Turner Club hired professional cooks, helpers, and dishwashing personnel, the Turner Ladies continued to provided untold hours of voluntary service in the kitchen, dishing up food, setting tables, serving in the dining room, and clearing away afterwards, for an increasing number of banquets, wedding dinners, luncheons, and receptions. The “red smock” had become a symbol of excellent service.

January 1901: The beautiful new Turner Hall was dedicated. However, when the Turnverein attempted to book plays and concerts, they found that state law prohibited theaters from functioning without fire escapes.

1987: Membership to be retained at 200 ladies and to receive new members only as openings occur. Any member attaining the age of 75 years, having been a member for 25 years, is eligible to be an Honorary Member, excused from paying dues and serving on committees.

1901: Once again, the Turnverein appealed to the ladies for help and the Frauenverein responded by voting to hold a two-day fair. The ladies ordered a carpenter to build 12 long tables to serve public suppers, enough dishes to serve 300 in the gymnasium at one setting, had the fire escapes erected, carpeted the men’s and ladies wardrobes, and laid rubber matting in the lobby.

1989: The Centennial of the Turner Ladies Society was celebrated with Turner Hall appearing on the Minnesota Collectors’ Plate Series. A commemorative booklet detailing the history of the Turner Ladies Society was published.

1927: On the occasion of the visit of Baron von Maltzahn, the Ambassador of the German Republic to the United States, the Frauenverein members and their daughters wore white skirts, white middy blouses, white shoes and stockings and were oriented in

20 RIVER VALLEY WOMAN | november • 2021

1982 through 1988: There was never an intent to catalog hours or service performed by the Turner Ladies, and little information is in the minutes. However, during the period from 1982 through 1988, the Turner Ladies served at 905 occasions (dinners, luncheons, wedding receptions). Estimating an average of 15 ladies working three hours each, that equaled 40,725 volunteer hours of service at Turner Hall.

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—organized as the Frauenverein in 1889 “The purpose of the Turner Ladies Society is to promote the interests of the Turnverein and to help keep the organization solvent. All members should be willing to work for the betterment of Turner Hall in any capacity.”

Turner Ladies, from left: Carol Steinhaus, a member since 1973; Gloria Blume, current president; and Jeanne Kretsch, current treasurer.

 “We’re always looking for new members,” Turner Hall Executive Director Andrea Boettger said. “It’s cool to be part of an organization that gives back. You can see where the money goes.”

made, with strudel made and boxed on Wednesday. On Thursday— the big day—kraut is on by 9:30 a.m.—using every roaster the ladies can find, and hoping not to blow fuses.

The group is still true to its original mission of helping Turner Hall but the group’s activities have changed and evolved over the years. In the early years, the ladies made all the food for events. Now they serve food prepared by Turner’s paid kitchen staff at wedding and other events held in the hall. The ladies often come in to help the paid staff prepare German or American potato salad for large events, too.

For this year’s event, the ladies used 16 cases of six 99-ounce cans of sauerkraut, cooking up 48 cans one day and 48 cans the next. Nine pounds of pork was used with each case of sauerkraut.

“They are a huge help when we need potato peelers for events,” Boettger said. The ladies do make all the kraut and potatoes for their annual sauerkraut supper, held in September. It’s an all-week project, leading up to the Thursday event. Work starts at 6:00 a.m. on Monday. The meat—which comes in a log—is cut up and diced. The kraut is on by 7:00 a.m. and cooks for two to two-and-a-half hours. Potatoes are peeled during that time. The spuds are then stirred into the kraut—for 15 minutes! The whole process is repeated on Tuesday when a second batch is

“Guys sometimes come in to help us stir the sauerkraut,” Steinhaus said. “The ‘Turner Laddies’ help when we’re short ladies.” The ladies made enough sauerkraut for 1,000 people for this year’s 65th annual event—and also sold kraut by the quart and the gallon. With COVID still being an issue, the event was drive-thru only. Then there are the Turner bake sales where Schmearkuchen is the big draw. The ladies generally make 72 cakes—but ran out the first day of the two-day sale the last time. Turner Lady Kraut, German potato salad, apple strudel, homemade bread, and cinnamon rolls are other draws at the bake sales. “The drive-thru, with orders called in ahead, went quite well—we doubled our profit,” Blume said. “We’ll do another bake sale during Gnomemade Market.” RVW

Working with Turner’s paid kitchen staff that prepared the food, the Turner Ladies plate the food in assembly line fashion. The ladies know exactly how to fill the plates as efficiently as possible.

22 RIVER VALLEY WOMAN | november • 2021

As a Turner staff person finished garnishing the plates, Turner Lady Monica Hillesheim picked them up to deliver them to the dining area in the next room.

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Contributed By AMBER MELBY

Group: Surviviors from left: Marsha Miller of New Ulm, Sara Schultz of Sleepy Eye, Andrea Meyer of Springfield, Audra Shaneman of New Ulm, Cleo Bohne of New Ulm, standing is Brandy Toomer.

When Amber Melby, breast cancer survivor and founder of B the Light, met with surgeon Dr. Cori Jordan, and owner of New Ulm Cross Fit, Brandy Toomer, the idea of Survival Fitness was born. All three women have close ties to breast cancer, and its lasting mental and physical effects, so they wanted to offer a program designed to promote healthy movement and mobility in survivors, as well as foster mental strength. Before each session in this eightweek program each woman says their name, followed by those three words: “I am strong.” Survival Fitness features yoga from the New Ulm WELLness Collective, coupled with strength training and health coaching from New Ulm CrossFit. This program is exceptionally unique in that it is completely funded for a survivor to attend by B the Light, a local nonprofit dedicated to supporting women affected by breast cancer. “Our goal is to reshape the standard of breast healthcare and improve the quality of life and outcomes through fitness,” said Toomer, in a social media post.

26 RIVER VALLEY WOMAN | november • 2021

I was still a strong person, I just had cancer. Your body, mind and spirit takes a beating but being in class and seeing that I can learn new things, I can move my body and it is still strong, meant that I lost my breasts, not my life. Watching the coach adapt what we were doing to different people was a life lesson. In reality, we all had the same diagnosis, but were treated like individuals! And were challenged to go a bit more in our own way. Cancer steals and destroys. This class gave me a positive social outlet while coming to grips with the cancer diagnosis. We laughed, learned, cried and cheered for each other.” Audra Shaneman-Survival Fitness Participant/Survivor

Being able to find strength and community after undergoing breast cancer treatment not only helped me physically, but mentally. Our treatments left us with scars, fatigue, depression, lack of identity- just to name a few. Our stories and our healing are not linear, it’s a process that we all must do on our own, and being part of Survival Fitness allowed us to receive that support. I am Sara and I am Strong.” Sara Schultz-Survival Fitness Participant/Survivor

Andrea Meyer

Cleo Bohne

According to Toomer, the idea for Survival Fitness came in October 2020, when New Ulm CrossFit decided to be a part of a fundraiser put on by B the Light. Throughout the month, the gym created and raised money through workouts dedicated to women in survivorship. “After that, we were just like… this is such a big thing, even in our community,” Toomer says. “(Cori) comes up to me and says, ‘These women are missing out on so much on this support thing, I want to give them something.” Survival Fitness is in its second round with nine participants. These women are in all stages of their survivorship, some just out of treatment, and some 10 years from diagnosis. There are two returning participants that were part of the pilot this spring. Beyond the physical benefits, this program, for Toomer, was about empowering mental strength and resilience in a time where that is so needed. Sara Schultz

To find out more, visit bthelightinfo.org. RVW RIVER VALLEY WOMAN | november • 2021 27

RIVERFRONT 410 S. Riverfront Dr. Mankato, MN 507-625-1107

HILLTOP 2010 Adams St. Mankato, MN 507-625-9070

VACCINATION

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Your Hy-Vee Pharmacy offers many vaccinations to help you stay healthy throughout the year. We offer vaccinations for COVID-19, pneumonia, shingles, tetanus, influenza, and meningitis. We offer these vaccines anytime the pharmacy is open with no appointment necessary. Stop in and talk with one of our pharmacists to discuss your vaccination needs.

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Main Dish

Cranberry Spritzer 1

Serving

5 min Prep

5 min Total

ALL YOU NEED 4 oz 4 oz

Hy-Vee 100% cranberry Juice Hy-Vee club soda Cranberries fresh or frozen for garnish Fresh rosemary sprig for garnish

ALL YOU DO Pour cranberry juice and club soda over ice in an 8 oz. glass. Stir and garnish with cranberries and rosemary sprig, if desired. Nutrition Facts per serving: 60 calories, 0g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 40mg sodium, 14g total carbohydrate, 0g dietary fiber, 14g total sugars, 0 added sugars, 0g protein. Daily values: 0% iron, 0% calcium, 45% vitamin C, 0% Vitamin A.

is a healthy addition to many of your meals and snacks. With its tart flavor, cranberries can add that extra flavor punch your recipe may be missing. Do not miss your chance on sneaking cranberries into your next meal. Cranberries are quite versatile and nutritious. Try cranberries as a sauce on meats, make them into a dressing for salads or drizzle them on a decadent dessert. Cranberries can be baked in goodies like scones, muffins, cakes and breads without any prep work. Pulse cranberries in a blender and use in a relish or salsa, use as a garnish on a cocktail or chop and add to your morning oatmeal. When looking for the best cranberries in the store, look for fresh cranberries that are plump and hard to the touch with a deep red color. Avoid shriveled berries or any that have brown spots. Store cranberries in a tightly sealed plastic bag in the fridge for up to two months, or wash, dry and spread berries on a baking sheet to freeze. Cranberries are a nutritional powerhouse; research has shown that cranberries really do help prevent urinary tract infections, are a good source of vitamin C and anthocyanins, an antioxidant that may protect against certain cancers, making them a tasty part of your diet.

Scan this QR code to find your Hy-Vee dietitian

April Graff, MS, RD, LD - Hilltop Dietitian 507.625.9070 | AGraff@hy-vee.com

BUTTERCREAM FILLED FRENCH MACARONS Yield: 18 filled Macarons

Naomi McKinney Executive Chef Minnesota State University, Mankato

BACALAO (CODFISH WITH POTATOES)

Alma Marin-Millan Having tried lutefisk at my husband’s family Christmas dinners, I decided to keep the tradition of eating dried cod, but in a Spanish recipe. Bacalao is a traditional Mexican dish at Christmas time.

1 lb. of potatoes cut in 2-inch squares or little potatoes

BUTTERCREAM FROSTING

1 ¾ cup powdered sugar

3 cups confectioner sugar

1 cup almond flour

1 cup butter

3 large egg whites

1 teaspoon vanilla extract

¼ teaspoon cream of tartar

1-2 tablespoons whipping cream

1 pinch salt ¼ cup superfine sugar

INGREDIENTS

2 lb. of salted dried codfish

MACARONS

6 small banana peppers, whole (Pickled is OK) 1/2 cup sliced almonds

olive oil, good quality

1 cup diced tomatoes

1 onion

2 TBSP fresh chopped parsley

2 cloves of garlic, minced

2 cups of tomato sauce.

2 red bell peppers, cut in strips

Pepper

1 cup of pitted green olives DIRECTIONS Rinse the codfish in running water. Afterwards, soak it in water for six hours or overnight in the refrigerator. Change the water at least twice or more to get rid of the salt. Boil the codfish over medium heat for about 45 to 60 minutes until it is flaky. When it cools, flake the codfish into bite size pieces making sure there are no bones or skin left. While the codfish cools, boil the potatoes until they are soft but not mushy. In a large, shallow pan, heat the olive oil over medium-low heat. Sauté the red pepper, the onion, the banana peppers, if they are fresh and the garlic until the onion is translucent. Add the parsley and tomatoes. Cook for a few minutes. Add the tomato sauce, the codfish, the potatoes, the olives, and the almonds. Add pepper to taste. Simmer until the sauce thickens a little and the flavors blend. About 10 minutes. I usually serve Bacalao with bread.

30 RIVER VALLEY WOMAN | november • 2021

3 drops food coloring ½ teaspoon vanilla, almond, or mint extract

Add all ingredients into a mixing bowl and mix until fully incorporated. You can add any flavor you wish to the buttercream.

3 cups pre-made buttercream frosting (see recipe below) DIRECTIONS Preheat the oven to 300° using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioner’s sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl and whisk to combine. Sift the sugar-almond flour mixture, a little at a time, through a finemesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left which you can discard. Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes. Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.

Add the food coloring and extract. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1-1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles. Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat). Bake the first batch until the cookies are shiny and rise 1/8 inch, about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling.

CRANBERRY CHRISTMAS CAKE

FROZEN DESSERT PARFAIT

Ashley Kuemper, M.A., CNC Fit & Grit Training

Dr. Lizbeth Kliewer Culinary Arts Instructor South Central College

During the holidays, I don’t want to have to choose between eating healthy and feeding my sweet tooth. Luckily, this recipe satisfies both!

INGREDIENTS

SAUCE

3 Tbsp. butter

1 C. sugar

1 C. sugar

1 Tbsp. flour

2 C. flour

½ C. butter

1 C. milk

½ C. cream

Choose your yogurt. Add 1 cup of unflavored yogurt to the container and mix with the fruit.

3 tsp. baking powder

1 tsp. vinegar

We like almond yogurt for a dairy-free option.

¼ tsp. salt

1 tsp. vanilla – (add after heating all other sauce ingredients)

Add ½ - 1 Tbsp honey (or sweetener of choice) and mix.

3 C. whole cranberries (fresh or frozen)

Choose your fruit. We love to use strawberries or apples but you can use pineapple, mango, banana, etc.

Mix and heat in a double boiler, beating well over high heat until hot and bubbly.

DIRECTIONS

Chop fruit into bite size pieces. Place into a freezer safe 8x8 container.

Optional: add ¼ tsp vanilla extract and mix. Choose your nuts. We enjoy walnuts with strawberries, and peanut butter with apples. Add ½ cup chopped nuts or 2 Tbsp nut butter and mix. Level out the mixture.

Beat together all ingredients expect cranberries. Fold in cranberries and spread into a greased 8” or 9” square pan. Bake 35-40 minutes at 350°. Serve warm with butter sauce and whipped cream.

Melt 1/8 - ¼ cup dark chocolate chips. Drizzle chocolate across the top of the mixture. Cover and freeze for 1+ hour(s) until frozen to desired consistency.

WHAT FOODS SAY “HOLIDAY TIME” TO YOU? Sara: Lefse! My mom, sisters and I make it for Thanksgiving and Christmas. It is a neat and tasty tie to our Norwegian heritage.

FACEBOOK POLL

Renee: Prime rib, cheesy potatoes, candied carrots, homemade noodles...a Christmas Eve tradition.

Linda: Classic frosted cut-out cookies. Jessica: Each of my three kids have their holiday favorites that they have to have. For one it is seasoned oyster crackers, for another it is Lindt truffles, and for another it is Oreo ball cookies. Mary: Eggnog pie.

F O O D + Y O U R H E A LTH

The holiday season of sharing and inclusiveness can sometimes be very exclusive for individuals with food allergies. People who suffer from food allergies are often restricted at family get-togethers because of fear of cross-contact, lack of allergy-friendly food options, or just simply not knowing if the dish contains safe ingredients. There are a few simple steps you can take to make sure ALL of your family members are safe and well fed this holiday season. Top 8 Major Allergens Here is a list of the top eight major allergens and holiday foods that typically contain them: Dairy: butter, cheese, cream, half & half, chocolate Egg: mayonnaise, eggnog, ice cream, marshmallows Wheat: breaded foods, pasta, flour, some syrups Soy: baked goods, processed meats, canned broths Peanuts: mixed nuts, peanut butter, some desserts Tree Nuts: cereals, crackers, cookies, nut butters, pecans Shellfish: lobster, crab, shrimp, mussels, scallops Fish: salmon, cod, halibut, bass, some sauces Luckily, these eight major allergens are required by law, to be listed on the ingredient list of a food. To find if a food item contains any of these allergens search near the nutrition facts panel or ingredient list (typically found on the back of a package), the allergen is typically listed in bold letters or after the words “may contain” or “processed in a facility with.”

Plan Ahead & Communicate It is important to plan meals and recipes ahead of time and talk to those who have food allergies to see what they can eat and what is off limits for them. For a large collection of allergen friendly recipes visit kidswithfoodallergies.org/page/ recipes-diet.aspx.

Safe Food Handling If you are hosting a holiday party, make sure to practice safe food handling practices such as ensuring that all guests wash their hands before and after eating allergy containing foods, labeling sections of the refrigerator and pantry as allergy free zones, and preventing cross contact by wiping down counters before and after prep and meals.

Safe Dishes to Share Another way to prevent an allergic reaction in your home is to encourage those with allergies to bring their own allergy free meal or dish to share and encourage everyone bringing a dish to share to include a card with a list of the ingredients, including the brand name.

HOLLY ELLISON, RD, LD Campus Dietitian MNSU – Mankato

32 RIVER VALLEY WOMAN | november • 2021

DECEMBER

DECEMBER

DECEMBER 9-10

11-12

DECEMBER 1pm & 5pm

9-10

11-12

at 7pm

at 7pm

1pm & 5pm

177010 177010

TICKET INFORMATION TICKET INFORMATION

Performances held at MSU TED PAUL THEATRE; tickets can be purchased ONLINE beginning October 4th. Visit www.mankatoballet.org for Performances held at MSU TED PAUL THEATRE; tickets can be purchased ONLINE beginning October 4th. Visit www.mankatoballet.org for

information. Ticket prices are: $25 Adult and $15 child (12 and under) Children 2 and under are free, but must sit on a lap. Online ticketing fee applies. information. Ticket prices are: $25 Adult and $15 child (12 and under) Children 2 and under are free, but must sit on a lap. Online ticketing fee applies.

Tickets are non-refundable, but may be exchanged to a different day or time by contacting the Box Office directly. Tickets are non-refundable, but may be exchanged to a different day or time by contacting the Box Office directly.

Eryn Michlitsch - Artistic Director Eryn Michlitsch - Artistic Director Riley Thomas WeberWeber - Ballet Master Riley Thomas - Ballet Master Kelsey Kelsey Chester - Assistant Director Chester - Assistant Director

This activity is made possible in part by a grant provided by the Prairie Lakes Regional Arts Council from the Minnesota Thisand activity is made possible in part a grant provided byMinnesota the Prairie Lakes Regional Artswith Council from the the Minnesota Arts Cultural Heritage Fund as by appropriated by the State Legislature money from vote of the Arts and Cultural Heritage Fund as appropriated by the Minnesota State Legislature with money from the vote of the people of Minnesota on November 4, 2008. people of Minnesota on November 4, 2008.

This possibleby bythe thevoters voters Minnesota through a Minnesota Arts Board Community Arts Education Thisactivity activity is is made made possible ofof Minnesota through a Minnesota StateState Arts Board Community Arts Education Support toaalegislative legislativeappropriation appropriation from cultural heritage Supportgrant, grant, thanks thanks to from thethe artsarts andand cultural heritage fund.fund.

Bart Weelborg, AAMS® AAMS® Bart Weelborg, Financial Financial Advisor Advisor

S PA C E S

Bedroom recipient Cheryl Hutchens, center, was joined by Mankato My Happy Haven board members, from left: Jeni Bobholz, Beth Fasnacht, Jaci Hanson, Tracy Zins, Anna Reichel, and Karen Klein. Board member Sherry Schultze is not pictured.

By RUTH KLOSSNER

When the My Happy Haven group of Mason City, Iowa did an “on the road” bedroom makeover in Mankato this past June, it set the wheels in motion for another group to get involved. My Happy Haven is a community-based non-profit 501(c)3 organization, made up of volunteers who want to make a difference in the life of women facing the fear and struggles of cancer. The group provides women with bedroom makeovers, giving them an environment where they can rest peacefully and heal from cancer and treatments. The group works with the woman so that the makeovers reflect their personal needs and desires. To provide the renovations at no cost, MHH looks to the community to help with items/services needed for the makeovers. Financial contributions help reach the $3,000 monetary goal for each makeover. Lisa Tan, president and co-founder of the Mason City group, commented, “We always say that we’re sorry that there’s a reason to do this, but we’re so fortunate that we can do something for these women.”

34 RIVER VALLEY WOMAN | november • 2021

While the Mason City group usually works with qualifying women in and within a 30mile radius of that city, it reached out to Mankato to do a makeover—with the goal of finding someone who would be willing to form a chapter there. The process worked. Jaci Hanson knew Anna Reichel, the woman who nominated the first makeover recipient. After seeing information about the project, Hanson went to her boss at Window World and got his support for the project. Jaci went to the reveal, asked questions—and signed on. “I wanted to find a way to give back to the community. I have a passion for helping people,” she said. Since forming in July, the Mankato MHH group has established a board of directors and did its first makeover reveal on October 3. “It’s all about giving cancer patients a comfortable environment to rest and recover,” Hanson, now president of the new group, said. The Mankato chapter hopes to fund a winter makeover, maybe in February, then follow with one every few months. The group will do some fundraisers later this year, as well as a big bean bag tournament/silent auction fundraiser is May. In addition to Mankato and Mason City, Iowa, My Happy Haven has affiliates in Ft. Collins, Solorado; Waterloo/Cedar Falls, Iowa; Fort Dodge, Iowa; Harpswell, Maine; and Treasure Valley, Idaho.

makeover

Mankato’s first MHH reveal took place Sunday, June 27 when Jessica Reedstrom of Lower North Mankato was presented with her beautiful new haven —with parents, neighbors, and friends on hand to share the excitement. “It was really fun,” Reedstrom said. “It was shocking to see the changes in the room—it was very different than what I had. It was so meaningful—I got emotional. It’s a fun thing to have while going through treatment.” Through the makeover, MHH provided new carpet, blinds, bed, electric fireplace, dresser and side tables, fresh paint, and decorations—all through generous donations from local and area businesses and individuals. Many of those came forward when the Mason City MHH posted what they needed to make the project possible. Reedstrom was able to choose blinds and carpet—but had no idea what else would happen. While construction was underway, Jessica, her husband, and four kids—ages 5, 7, 9, and 11 were booked into a hotel. “The kids thought that was really fun,” she said. Jessica appreciates how the program transformed her downstairs bedroom into a cozy spot for her to snuggle with her kids and dogs. “I get tired so I spend a lot of time resting. And, the kids like to hang out and watch TV with me. It’s the family gathering place,” she said. “Thank you for this opportunity! I feel so blessed and grateful for all of the support I continue to receive.”  RIVER VALLEY WOMAN | november • 2021 35

S PA C E S

makeover

The first makeover made possible by the Mankato MHH chapter took place Sunday, October 3 when Cheryl Hutchens came home to her new bedroom. While the group had offered to put her up at a hotel, Cheryl opted to enjoy a girls’ weekend at a friend’s cabin near Alexandria and got back just in time for the reveal. 

Hutchens was nominated by her daughter, Crystal Simondet. Cheryl didn’t know what to expect and was uneasy about it at the start, but so thankful when she saw her beautiful new room. “I never expected to have a bedroom that looked like this. I was basically overwhelmed,” she said. “It’s absolutely beautiful! My Happy Haven is a wonderful organization. I thanked them from the bottom of my heart.” The makeover was designed by Mankato MHH board member Beth Fasnacht of Timeless Interiors, after Hanson interviewed Cheryl to find out her likes. “With the climate now, it was a challenge, especially to get goods. We had to use in-stock merchandise,” Fasnacht said. “We wanted to gear it toward the song, “You are my Sunshine,” which is important to her.” Cheryl commented, “They asked me questions ahead of time. The main thing I got across was that I’m traditional—I don’t care for modern. I just let them do their thing. I don’t think I could ever have done this. I can go in there and shut the door—it’s warm and cozy and just beautiful!” Cheryl’s makeover included new roll-up blinds, dresser, bed frame, bedding, towels, plants, bench, and lights—ant the adjoining bathroom was redone to match. The work crew provided an extra surprise for Cheryl. “Someone went through all my jewelry and sorted it out. That person had a lot of work to do—I had just let it go,” she said. That “someone” was board member Tracy Zins. She not only sorted Cheryl’s jewelry collection, but came up with unique ways to display it. And, Cheryl’s new dresser supplied a special surprise. When Cheryl looked in a drawer, she saw that it was made by Perdue Woodworks in South Dakota. She knows the owners, including company president Richard Perdue. What a coincidence! RVW

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A little bit of background. I grew up a suburb of greater Detroit, Michigan, and graduated from Michigan State University with a degree in business. Similar to most young college graduates, I had a difficult time finding an entry-level position in my field of study, earning a substantial income upon graduation that wouldn’t require me moving back home, so I made the decision to take a “fork in the road” and accepted a manager position at Olive Garden, where I spent my college years as a server. I spent a combined total of 12 years working for Olive Garden in several different areas of their business, until the mid-2000s when I received a career opportunity with a Fortune 500 company using the business degree that I had spent so much time (and money) earning. So I ultimately made the decision to leave the restaurant business. I worked

38 RIVER VALLEY WOMAN | november • 2021

for this company for another 12 years in different fields of marketing, sales, and business development, and was continually sharpening my business acumen. Domestic and international travel were a big part of this job and, during my travels, I began chronicling different culinary experiences, fresh ingredients, and innovative recipes that would, unbeknownst to me at the time, later become the foundation of my business plan that is now Nolabelle, in Mankato.

Why the food business? My first job was working in the kitchen at a golf course in the town where I grew up, and I spent the remainder of my high school and college years serving in restaurants to make my way through college. After leaving Olive Garden many years later, I realized that there was just something about

working in hospitality that I truly missed. It’s a combination of working with guests and employees, the constant hustle-andbustle and never knowing what the next hour will bring, the satisfaction of celebrating special events or milestones with complete strangers that—over their dining experience—have become friends. I had a business mentor in college who told me that, should you ever be lucky enough to find a career or passion that burns a fire in your soul, do not ignore it. That fire never left and thus the decision to re-enter the hospitality business.

Challenges you face in this business? I think the most significant challenge we now face is operating a business amidst a global pandemic. Keeping employees and guests healthy and safe, dealing with staffing and supply chain shortages, maintaining a positive and motivating work culture when you have no idea what news tomorrow will bring, can certainly be challenging.

What is your favorite food?

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Hand’s down, I would have to say that my favorite food is anything that comes from the sea—except sea urchin, I’ll take a hard pass on ever eating that again. The Blackened Salmon at Nolabelle is currently my favorite!

Any foods you won’t eat? In addition to the aforementioned sea urchin, I cannot, and will not, eat mushrooms. I had a traumatic childhood experience that involved mushrooms and, still to this day, I just cannot. Green olives are also high on the list.

Do you have a cooking mentor? I do not necessarily have a personal cooking mentor but I have fond memories of cooking with my father when I was younger. I’m sure the food we created might not have been the best tasting —neither of us was very skilled—but the time spent together playing and having fun with food and ingredients in the kitchen is something I will always cherish. In present day, I truly admire the workings of Rick Bayless, a chef and successful restauranteur who has created the Frontera Farmer Foundation, giving back to midwestern farmers who help provide fresh and local ingredients for his restaurants, and Ari Weinzweig, a businessman from Ann Arbor, Michigan, who created a successful culinary empire from scratch, based on a strong focus around a healthy work culture, ethics, and constant employee development. Both have strong business and culinary attributes that I strive to emulate.

Do you watch cooking shows on TV? If so who and why? I can honestly say that I don’t currently watch a lot of cooking shows on TV. However, I would be lying to say that I haven’t spent a considerable number of hours watching them in the past. I spent a lot of time in my 20s watching cooking shows with my parents. There is something about watching all the ingredients come together so effortlessly, fantasizing about executing the same cooking techniques with ease and recreating the same flawless meal together, and dreaming about executing similar recipes and experiences in our own restaurant someday.

What do you want people to know about the farm to food movement? I think that we are truly fortunate to live in the Midwest, the agriculture epicenter of the nation. Fresh and natural ingredients are readily available for us and buying these ingredients from our community is really a “win-win” for our culinary palates and our local economy. At Nolabelle, we aim to source 75 to 80 percent of our fresh ingredients from the five-state area: Minnesota, Wisconsin, Iowa, North and South Dakota. Naturally, we cannot source everything locally (for example, there is a shortage of citrus farms in our region) but we have a fun time trying!

What do you like to do during time off? During any free time away from the restaurant, I enjoy playing in the kitchen, sharing time with family, friends, and my dog, and I also really enjoy cycling—both indoor spinning and getting outside on my road bike.

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One of the first questions I get when people are diagnosed with diabetes is: What can I eat? As a certified diabetes care and education specialist, this is one of my favorite questions! I typically begin with helping people understand what eating for better health means. This includes improving energy levels and feeling better, eating when hungry and stopping when satisfied, improving blood sugar levels, and reducing risk for other health issues such as heart disease. Eating for better health does not mean eating special foods or following a diet. Many people have tried a diabetes diet with rigid rules only to find that it didn’t work long term. Don’t blame yourself! A new approach to diabetes management focuses on improving your overall well-being. Mindful eating means increasing awareness around food choices. Becoming more mindful may help you to better understand your relationship with food, increase your enjoyment around eating and develop healthy habits. Here are some tips I often share with patients to practice more mindful eating. • Limit distractions: Turn off the TV, phone or computer. This allows you to focus on the food and increase your awareness of your body and senses. • Slowing down: This allows you to experience the smell, taste, and textures of your foods and increase the satisfaction factor. • Share the experience: Cooking and eating with others can be an enjoyable event.

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There are many different approaches to eating to support diabetes management. The American Diabetes Association gathered a panel of experts to review over 600 research articles over the course of five years to see what eating patterns work well for people with diabetes. The main finding from the ADA’s Nutrition Consensus Report was that everyone’s body responds differently to different types of foods and there is no single diabetes diet. This research led to the Diabetes Plate Method. 1. Non-starchy vegetables are high in vitamins, minerals and fiber. Think leafy greens and salad greens, asparagus, broccoli or cauliflower, cabbage, carrots, celery, cucumber, green beans, tomatoes and peppers. 2. Protein foods: Lean proteins including chicken, turkey, eggs, salmon, lean pork and beef cuts, such as tenderloin. Try plant-based proteins like beans, hummus and nuts. 3. Carbohydrate foods: Foods higher in carbohydrates include grains and starchy vegetables like potatoes. Whole grains such as brown rice, popcorn, quinoa and whole grain breads, pastas and tortillas are recommended. Starchy fruits and veggies include winter squash, peas and bananas. 4. Water or 0-calorie drink: Water is the best choice. You can also enjoy sparkling water, unsweetened tea and coffee, hot or iced. Of course, not everything fits neatly into the Diabetes Plate Method. Like hot dishes, soup and pizza! When eating pizza, try filling half your plate with pizza and the other half with salad. When making your favorite hot dish or soup, load it with extra veggies and try whole grains such as wild rice or brown rice. The Diabetes Plate Method is an easy place to start and gives you freedom to decide how to fill your plate. Your hunger and fullness cues guide the way to help you choose what to eat and how much. This is a simple way to eat healthy that can benefit everyone. ABBY TIBODEAU RD, LD, CDCES Mankato Clinic Diabetes Care Center

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A lot can change in your life—and your body—in a year’s time. Especially this past year! It’s why we’re urging you to schedule your annual preventive visit. At this check-in your provider will: • ensure that you are healthy and well and doing what needs to be done to maintain good health • check for possible diseases so they can be treated early • identify any issues that may become medical concerns in the future • make sure you are aware of and able to schedule any

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An annual preventive visit gives you the chance to live a healthier life for years to come. mankatoclinic.com

We all have our reasons for wanting to change our bodies. Some like the idea of looking thinner, and some want more muscle. Emsculpt Neo, a new generation of body contouring technology, could help with both in a single procedure, where you may realize 30 percent fat loss and 25 percent muscle gain on average. The What Emsculpt Neo is the first and only FDA approved non-invasive body shaping procedure that uses radiofrequency heating for fat reduction, high intensity focused electromagnetic energy (HIFEM®) to strengthen muscles in a 30 minute session. The end result? More toning without any long term damage or discomfort, and less time spent waiting between treatments with this new technology. Best of all, Emsculpt Neo has a broad patient appeal as it can treat patients up to BMI 35. Emsculpt Neo and embedded high intensity magnetic field (HIFEM) were developed in a clinical trial, with seven successful studies to date. FMSS ranked it number one spot on their list this year. Plus, 30 scientific publications make HIFEM the most intensively researched body contouring technology since its introduction in 2018.

The How Emsculpt Neo is based on an applicator simultaneously emitting synchronized RF and HIFEM+ energies. Due to the radiofrequency heating, the muscle temperature quickly raises by several degrees. This prepares muscles for exposure to stress, similar to what a warmup activity does before any workout. In less than four minutes, the temperature in subcutaneous fat reaches levels that cause apoptosis, i.e., fat cells are permanently damaged and slowly removed from the body. With a series of four treatments, clinical studies showed on average a 30 percent reduction in subcutaneous fat. Bypassing the brain limitations, HIFEM+ energy contracts 100 percent of the muscle fibers in the area at intensities that are not achievable during voluntary workout. Extreme stress forces the muscle to adapt, resulting in an increase in the number and growth of muscle fibers and cells. With a series of four treatments, on average, the muscle volume increases by 25 percent. The procedure is simple and easy with no pre-preparation required. During the treatment you may feel intense yet tolerable muscle contractions along with heating—but not painful—sensation, which is comparable to hot stone massage.

42 RIVER VALLEY WOMAN | november • 2021

The Who If you can benefit from less fat and more muscle, Emsculpt Neo procedure may be a great fit for you. Not only that, but it can also treat patients with BMI of up to 35. Emsculpt Neo is completely non-invasive. It does not require surgery, needles, anesthesia, or any downtime. There is no other device in the aesthetic field that treats both fat and muscle in a single treatment.

The Where Emsculpt Neo can be applied over the abdomen, buttocks, thighs, arms & calves. After the treatment, the dead fat cells are flushed out from the body through metabolic processes. The rest is flushed out by the body. However, the procedure does not help with weight reduction. The therapy helps reduce fat and build muscles. Can it come back? Yes, in the same way you can lose and gain muscle. With a healthy lifestyle, your results can be maintained.

The When Probably the most important question is how long do you have to wait before seeing the results of your investments in this procedure? Each patient’s results may vary but the best time to see the final results is in three months after the last treatment. Emsculpt Neo treatment does not require any pre-treatment preparations and you can resume your regular lifestyle right after the treatment. It is recommended to follow a healthy lifestyle, balanced diet, and proper hydration for best results. There is no downtime with this procedure. Once completed, you can immediately get back to your daily routine.

The Why Two therapies in a single procedure are the best of both worlds. Efficiency always wins. The end result is more fat reduction and muscle growth than any single gold standard product, for less time and less money.

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human emotions such as, “My cat peed on the rug because he was mad I left” or “My dog bit another dog because he was jealous.” Our prefrontal cortex in our brain plays a vital role in revenge. Dog and cat brains are much smaller than ours and therefore their prefrontal cortex is less developed. They do not act on revenge. Say it with me. Your pet is not peeing on your rug, destroying your garbage, or barking frantically to get back at you.

As a kid I could not wait to go school shopping each year. I grew up in Mankato and loved the idea of new stores and options when my mom took us to the Mall of America. To me, this sounded like a fun day but, to my mom, this sounded horrible. Did you know that driving in traffic is the leading cause of anxiety? Of course, this is not the only thing that causes anxiety for people. Forty million people suffer from anxiety disorders every year in the United States alone. Anxiety disorders are treatable but only 36% of these people seek help or treatment. There is a huge stigma around taking anxiety medications to help cope with these disorders, so it comes as no surprise that this stigma trickles down to our pets’ care as well. Even with coping skills, some of us struggle through scary and uncertain situations. Dogs and cats do not have coping skills and their anxiety kicks the flight or fight system into gear. Some anxiety comes across as looking aggressive, or fearful, or snobbish. We tend to label these behaviors with 176771

When a dog or cat is super stressed, their cortisol levels increase. These increased cortisol levels make learning and retaining information far more difficult, if not impossible. This is why corrections do not work in anxiety related behaviors. They only contribute to the increased anxiety. Think about a bark collar on a dog who is barking because they suffer from separation anxiety. The dog is barking because he is anxious, but he is being shocked for being anxious. Not only does it not help the anxiety, but it creates more anxiety. So maybe the barking stops, but now the dog is chewing on the kennel or peeing in his crate. Even If you are appropriately using treats, if a dog is too stressed, then the treats may just be a distraction—but don’t do anything to actually help the pet learn. These pets require anxiety medication to decrease that anxiety before working on behavior modification to make long term behavioral changes. When we recommend anxiety medications, we often hear that owners don’t want to medicate their pet. People are worried about changing their personalities, that their pet will become a zombie, they feel the medications are unsafe, or they feel like the problem really isn’t that bad. Of course, working in veterinary medicine, we share your concerns and want the same things you do. We want your pet to feel comfortable. A handful of anxiety medications have been very well researched in pets and can provide some awesome improvements. Yes, it is true, there are some possible side effects but, in the grand scheme of things, the pros outweigh the cons. Your pet does not want to feel anxious. They don’t want to be scared or trapped. We also know that continuous and chronic anxiety can cause a great deal of stress on our organs. There are medications such as SSRIs that are given daily and—over a period of several weeks—change the way the body is using serotonin. These medications are indicated for pets that show anxiety symptoms on a daily basis and that affect their daily quality of life. There are also medications that can help with certain situations and only last six to eight hours. Generalized anxiety in pets is anything that does not fit the pet’s daily life. For example, fireworks, thunderstorms, vet visits, etc. Some pets come in to the clinic super excited but the vast majority range from slightly nervous to holy moly. For the holy moly patients, we often send home medications to help these pets feel a little more comfortable and less like they are going to die.

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We don’t recommend these medications to appease people, but because the pet needs them in order for us to accomplish a task safely. Increased heart rates can be extremely dangerous, especially in sick or older patients. Science also shows us that just because we accomplished the task this time—in some cases with force—does not mean we will be successful next time. Elephants aren’t the only ones with good memories. Dogs and cats suffering from anxiety may be able to be treated with behavior modification but many require medications to bring their stress levels down. When pets are in pain, we treat it with medication. When pets have bouts of diarrhea, we treat with medication. When pets have allergies, it’s treated with medication. Why is it so crazy to treat a pet that is feeling scared, fearful, and stressed with medication? We never want to see our pets suffer, but anxiety can affect their quality of life just as much as a physical painful condition.

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This past summer, the news outlets around the Twin Cities were crawling with stories about a new invasive species—the jumping worm. If you read or heard any of those new stories, you may have experienced a rising sense of panic about the fate of our Minnesota gardens. I saw that panic play out throughout different neighborhood forums and plant swapping groups, with people scolding and shaming each other for sharing plants and buying mulch, which are a few ways that this pest can spread. Every gardener was afraid of the jumping worms, but no one seemed to actually know what to do about them. I’ll admit that I’m always fascinated by invasive species; it’s sort of like being unable to look away from a car accident. If you ever come across a jumping worm in the landscape, you might feel the same way about watching it aggressively hop and squirm when disturbed. They’re gross, yet somehow compelling. Jumping worms include multiple species from the genus Amynthas. They are native to Southeast Asia, and it’s likely that they were transported to the United States as hitchhikers in potted plants or other nursery stock. In the U.S., researchers suspect that they spread in soil, sod, compost, and other transported landscape materials. Jumping worms were first confirmed in Minnesota in 2006, when University of Minnesota researchers found Amynthas agrestis in Minneapolis. Jumping worms are big, reaching up to seven inches in length—although most are closer to five inches. We have other large earthworms in Minnesota, but jumping worms are darker and smoother than the nightcrawlers that people use as fishing bait. They have a narrow beige band that wraps all the way around one end of their body. Aside from its physical characteristics, a jumping worm’s most telltale feature is the way it thrashes its entire body as a defense mechanism. A disturbed jumping worm may sometimes lose its tail, which continues thrashing around despite being detached.

communities, soil organisms, and soil chemistry, which ultimately changes forest ecology altogether. In our gardens, jumping worms can threaten plant establishment and root growth. The University of Minnesota reports having witnessed a “swarm” of jumping worms in a Minneapolis garden, where the pests uprooted an entire bed of hostas and other perennials. These jumping worms had churned up the soil, tearing the plant roots in the process. Soil infested with jumping worms often changes to the consistency of coffee grounds or cat litter, which is one way you can identify this pest’s presence in your garden. There is currently nothing we can do to remove jumping worms once they arrive, so I don’t have a good solution for this garden pest. Jumping worms are new enough to Minnesota that researchers are mostly collecting data about their populations here, and we still don’t know exactly how they’re spreading. There are no pesticides in the United States that are labelled for worms of any kind, much less a brand new invasive species, so please don’t try to kill them with pesticides. For now, the best control method is prevention. Since jumping worms overwinter their eggs in tiny dark-colored cocoons that are difficult to see, it’s important to clean soil from garden tools and vehicles before transporting them. Don’t move soil, mulch, or compost if jumping worms are confirmed in the area. It’s also important to help researchers track this pest’s spread. If you see evidence of jumping worms, report to the Minnesota DNR by contacting laura. vanriper@state.mn.us. Your report should include a closeup photo of the worms, including the collarlike ring around the worm’s body. The University of Minnesota Extension is also working to develop recommendations for gardeners who find jumping worms, so visit its website if you want to learn more.

This invasive species lives in the leaf litter layer of the soil, where it feeds on readily available organic matter. Established populations increase quickly, and large quantities of worms alter soil structure and texture over time. By eating the soil’s organic matter before it breaks down naturally, jumping worms remove nutrients and increase soil erosion. In our native forests, nonnative worms affect plant

LAURA SCHWARZ New Ulm Native Minneapolis-based horticulturist & writer

46 RIVER VALLEY WOMAN | november • 2021

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All proceeds from the event will benefit the clients of Partners for Housing,

All proceeds from event will benefit the clients of Partners for Housing, Allthe proceeds from the event will benefit clients of Partners for Housing, a 501(c)(3) non profit organization that supports people experiencing homelessness in ourthe region. a 501(c)(3) non profit organization that supports people experiencing homelessness in our region. All proceeds from the event will benefit the clients of Partners for Housing, a 501(c)(3) non profit organization that supports people experiencing homelessness in our region. a 501(c)(3) non profit organization that supports people experiencing homelessness in our region.

ketss oonn ssaallee NNoovv.. 11sstt:: $$7755 DDeessiiggnnaaSittpeesdd4 Sddhrreliivvteeerrr TTSiiipccskk4eeStthsse::lt$$er3355 TT1iisccticket Tickets on sale Nov.no tk:e$tsales 75 between DesigAug. nat1eand d dOct. riv31 er TicketsEnjoy : S$ip3sthe 54 Sfood, heltemusic r and free

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llw5i0 .q3u8e7s.2 1n5s x4 with questions call 507.387.2115 c xa 4proceeds th7 ti1owill All from the event benefit the clients of Partners for Housing, All proceeds from the event will benefit the clients of Partners for Housing, a 501(c)(3) nonclients profit organization that supports people experiencing homelessness in our region. All proceeds from the event will benefit the of Partners for Housing, a 501(c)(3) non profit organization that supports people experiencing homelessness in our region. a 501(c)(3) non profit organization that supports people experiencing homelessness in our region.

177002

‘Tis the biggest shopping season of the year! Find unique items that you can only get from locally owned businesses while ensuring your spending stays local and creates a better community. Support locally owned businesses in Mankato and North Mankato through the Kato Local Holiday Experience from November 19–28.

VISIT KatoLocal.com

RIVER VALLEY WOMAN | november • 2021 47

T I D Y T I G H T WA D S

think there’s no glamour, fun, or complete surprises to owning a cleaning business, you’d be very wrong. In fact, there’s no shortage of stories that make each day unique. I actually accumulated so many stories that I recently wrote a book! How’s that for completely out of the ordinary? Over the last 16 years since I started my small business, I’ve done much more than hire employees, build a process, and clean houses. I took on professional organizing jobs and added business cleaning to our list of services. I started helping retirees downsize and, a couple years later, I bought a carpet cleaning business. A few years ago, I added a vehicle detailing service that has us cleaning as many pontoons, campers, and boats as we do cars. Along the way, I’ve been asked to speak at countless events, appeared live on the radio, been featured in many news articles (including Kare 11 when Boyd Huppert came out with the film crew to see what I was up to in a church kitchen), been hired by the county to help with several hoarder situations, published a book on cleaning and organizing tips, and recently helped prepare a house for a major motion picture film crew to arrive for a month-long production process. I’ve taught many classes for community education on a wide range of topics— from once a month cooking and homemade cleaning products to helping people declutter messy areas and better manage their time. How is that for some different on-the-job experiences? I believe that we have an opportunity to make life into something more, and so much depends on our positive outlook. If you’re willing to look around, take a few chances, put yourself out there, help other people, and try something new, you’re bound to have some interesting days. Beauty—and glamour and fun—is in the eye of the beholder! What can you say “yes” to today that will lead you down a path of more fun and adventures, while leaving behind a ton of stories you can tell for years to come?

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48 RIVER VALLEY WOMAN | november • 2021

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RIVER VALLEY WOMAN | november • 2021 49

CORINNE JORDAN, MD, FACS General Surgeon Physicians Group New Ulm

I am a healthy 42 year old woman. I eat well, try to avoid sugar, and I take long walks a few times each week. I was recently diagnosed with Type 1 Diabetes! How is this possible? You have done everything right. This diagnosis is not related to your behaviors. Type 1 diabetes is due to the immune system attacking the pancreatic cells that produce insulin, so the body cannot produce any on its own. Type 2 diabetes is due to insulin resistance; the body can produce insulin but it cannot be processed. There is a lot of misinformation regarding diabetes, and it can be very confusing. Your current behaviors are great, and will help you keep your diabetes well controlled. Uncontrolled diabetes can dramatically increase your risk of having a heart attack or stroke, so understanding the disease will save your life.

Here are some myths regarding diabetes.

Diabetes is caused by eating too much sugar Eating too much sugar does not cause diabetes, however it can contribute to weight gain and obesity. Obesity is considered a major risk factor for Type 2 diabetes, so maintaining a healthy weight and regular exercise program is essential for prevention. If you have already been diagnosed with diabetes, regular exercise will increase your insulin sensitivity which will lower your blood glucose (without medication!). Even if your weight stays the same, regular exercise will lower your A1C. Exercise is a miracle treatment for everything.

Type 1 diabetes only happens to children and teenagers Type 1 diabetes used to be called “Juvenile diabetes.” However, recent research has shown that this can develop at any age. Once the immune system attacks the pancreatic cells that produce insulin, Type 1 diabetes ensues.

All diabetics need insulin Only Type 1 diabetics need insulin. Most Type 2 diabetics are able to control their blood glucose through diet and exercise. Sometimes oral medication is also needed in addition to behavioral modifications. Again, exercise is a wonder drug.

We see it.

Symptoms of diabetes are obvious

Corporate Graphics

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50 RIVER VALLEY WOMAN | november • 2021

The most common symptoms of diabetes are excessive thirst and increased urination. These can be subtle and often overlooked. By the time more serious symptoms develop, such as blurry vision or numbness in the feet, the damage from uncontrolled blood sugars may not be reversible. Almost a quarter of the people with diabetes are undiagnosed. If you are 45 or older, obese, or have a family history of diabetes, you are at higher risk. Your doctor can do a simple blood test to determine whether or not you are affected. Stay healthy friends!

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177013

The holiday season is a joyful time for so many—a time filled with family, good food, and long-standing traditions. One thing that can make the holidays challenging is changing family dynamics. Family dynamics change for happy reasons—like the birth or adoption of a child, or marriage—or for more challenging reasons like divorce or separation, the loss of a loved one, COVID concerns, or aging family members. Many are dealing with changing family dynamics that may make the holidays look and feel different than in the past.

may forget to be present and focus on the here and now. Furthermore, when we think of how our family dynamics have changed, we can get caught up in how different things will be from now on. We can get stuck ruminating on how nothing will ever be the same and what the holidays will look like 10 years down the road. Focusing on the past or future in this way can seriously jeopardize our wellbeing and ability to enjoy the present. Try not to worry about creating a tradition that will carry on for decades or trying to re-create experiences from the past. Just worry about this year, this month, this week, or today.

Changing family dynamics can make the holidays a challenging time, especially when remembering more joyful holiday seasons and memories of better times. The holidays can be a time where grief rises to the surface and can be a time of significant stress, anxiety, or depression. So, how do you get through the season amidst changing or challenging family dynamics?

Practice grace and patience

Acknowledge and name the changes If you have experienced changing family dynamics, name those changes and acknowledge how that may influence how your holiday season looks. Things may look different this year, and it is good to set that expectation rather than trying to make this season live up to the expectations of years past. Setting expectations for this year could help you from sitting in the mindset of “things were better when…” and shifting that to a “things are different now” mindset.

Acknowledge and name your feelings What feelings do these changing family dynamics bring up? Are you grieving? Are you apprehensive or scared about gathering with people because of COVID? Are you angry with loved ones for harm they’ve caused? Are you joyful—and maybe a bit overwhelmed—because of a growing family? If you are aware of your feelings, you can become more aware of how those feelings are influencing your mood and behaviors.

Have a Plan A and a Plan B After navigating a global pandemic, many of us are now used to quickly canceling or changing plans. This is a useful skill as we approach the holiday season. If you’re dealing with challenging or changing family dynamics, it is good to have a backup plan. If the original plan isn’t working or doesn’t feel right in the moment, pivot and switch gears to your Plan B.

Focus on the present If we spend our time focusing only on memories and expectations, we

52 RIVER VALLEY WOMAN | november • 2021

Remember that changing family dynamics impact everyone. If you’re feeling out of sorts and notice your emotions having an impact on your behavior and how you’re navigating the holidays, know that others are experiencing something similar. People around you may also be navigating challenges. When a family member is getting under your skin, ask yourself how you can respond with kindness rather than judgment. You have the ability to set the tone for a gathering or the season, so be gracious, patient, and kind, and others will likely follow. Furthermore, always be patient, gracious, and kind with yourself.

Practice gratitude When we are dealing with challenges, grief, stress, or anxiety, practicing gratitude can be a good way to ground us and help us be present. When things feel tough or are going wrong, focusing on small “wins” can be immensely helpful and can help change our thought patterns. Challenge yourself to acknowledge and appreciate small positive moments— a friendly cashier, a good cup of coffee, or someone sending an email instead of scheduling a meeting. Share these moments of gratitude. Again, you’re setting a tone and those around you will notice and likely follow your lead. It can be hard to navigate the holidays when you’re dealing with changing or challenging family dynamics. Prioritize your needs and don’t force yourself to do anything that doesn’t serve you or your family. It can be hard to say no to things, but be sure you’re not saying yes to something only out of obligation, especially if participating will jeopardize your wellbeing.

KRISTEN WALTERS Development & Communications Manager CADA, Mankato

33 YEARS

OF CELEBRATING

CUSTOMERS It might be my anniversary but I am celebrating you, my loyal customer families. I am 33 years grateful for you putting your confidence in me to help you find the best vehicle for your needs. And every day I am thankful for

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LAURIE DANBERRY

Sales & Leasing

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lauriedanberry@heintztoyota.com 1234 Raintree Rd., Mankato | toyotaofmankato.com

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Dates to Remember Nov. 6 Shopping Opener Saturday

Nov. 26 Black Friday

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RIVER VALLEY WOMAN | november • 2021 53

TO HAVE YOUR EVENT LISTED E-mail Ruth Klossner at cowladyruth@gmail.com by the 10th of the month. Listings are generally for events that are free to the public, or are fundraisers. Listings will be published as space allows and at the discretion of the editor.

Fri, Nov 5 • Duelly Noted Dueling Pianos, State Street Theater Co, 1 N State St, New Ulm, 7:30-10 pm. Info & cost: statestreetnewulm.org/ or info@statestreetnewulm.org. • Ladies Night Toy Drive for Santa’s Helpers of Sibley County, Event Center, 514 Main St, Henderson, 6-9 pm. Info; 952-2005684. Fri-Sat, Nov 5-6 • Hospital Auxiliary Holiday Bazaar 2021, St John Lutheran Church, 1301 Lincoln Ave S, Owatonna. 8 am-5 pm Fri, 8 am-2 pm Sat. Info: visitowatonna.org/calendar-of-events/. Fri-Sat, Nov 5-7 • ‘Inlaws, Outlaws, (and other people who should be shot!),’ Minnesota Valley Lutheran HS, 45638 561st Ave, New Ulm. 7 pm Fri & Sat, 2 pm Sun. Info: mvl. org/calendar/. • MLC Musical—’The Secret Garden,’ Martin Luther College Auditorium, 1995 Luther Ct, New Ulm. 7:30 pm Fri & Sat, 2 pm Sun. Info & tickets: laabser@mlc-wels. edu or mlc-wels.edu/forum. Sat, Nov 6 • Country Store & Lunch, First United Methodist, 1 N Broadway, New Ulm, 10 am-12:30 pm. Info: 507-354-3358 or gluth@newulmtel.net. • Women’s Expo and Craft Fair, 318 S Payne St, New Ulm, 9 am-2 pm. Info: Facebook. • ‘Wine, Women, Comedy,’ Paradise Center for the Arts, 321 Central Ave N, Faribault, 7:30 pm. Info: visitfaribault.com/ calendar/. • Fall Band Concert, Christ Chapel, Gustavus Adolphus College, St. Peter, 7-9 pm. Info: 507-933-7013 or gustavus.edu/music/events. php. • 3M Holiday Craft Show, McLeod Co Fairgrounds Commercial Bldg, 840 Century Ave, Hutchinson, 9 am-3 pm. Info: 320-5838789 or 3MCraftSale@gmail. com. • St Peter Craft & Vendor Show,

GO. B E. D O. C ONN ECT. Armory, 1120 Swift St, St Peter, 9 am-2 pm. Info: Facebook.

wels-national-choral-fest or gartneml@mlc-wels.edu.

• Mercantile On Main Holiday Shopping Opener, 317 Main St, Courtland, 9 am-2 pm. Info: Facebook.

Sat, Nov 13 • ‘Stop to Start,’ The Wooden Spoon, 515 N Riverfront Dr, Mankato, 9 am. Info: Facebook Zonta Club of Mankato.

• Family Nature Hike, Ney Nature Center, 28238 Nature Center Ln, Henderson, 1 pm. Info & registration: 507-357-8580 or info@ neycenter.org

• Jazz Fall Showcase, Bjorling Recital Hall, Gustavus Adolphus College, St. Peter, 4:30-6 and 7-9 pm. Info: 507-933-7013 or gus• Fall Bazaar, St. Andrew’s Catholic tavus.edu/music/events.php. Church, 17 1st St NW, Fairfax, • Fall Vendor Craft Fair, American 10:30 am-1 pm. Legion, 229 West Nassau Street, St Peter, 9 am-2 pm. Info: auxilia• Lions Club Pasta Feed, Lakes rypost37@gmail.com. Sports Bar & Grill, 151 W Humphrey St, Lake Crystal, 6 pm. Info: • Dist 840 Foundation Fundraislakecrystalchamber.com/events. er—Women, Wine & Wonderful Finds, American Legion, St. Sat, Nov 6 & Dec 4. James, 5-8 pm. Info: localendar. • Legion Chicken Fry, American com/public/stjameschamber. Legion, St. James, 5-7:30 pm.

Info: localendar.com/public/stja- • Sips for Shelter, Circle Inn, 232 meschamber. Belgrade Ave N, No Mankato. 1-5 pm. Info & tickets: partnersforSat-Sun, Nov 6-7 housing.org/sips or 507-387-2115 • Natural Healing & Psychic Expo, x4. Courtyard by Marriott, 901 Raintree Rd, Mankato. 10 am-6 pm Sat, 10 am-4 pm Sun. Info: matrixmediaexpo.jigsy.com or valc@hickorytech.net.

Sun, Nov 7 • Holiday Extravaganza, Community Center, 33 S Cass Ave, Springfield, 11 am-3 pm. Info: Facebook.

• Dazy Head Mazy Reunion Mini-concert, Circle Inn, 232 Belgrade Ave N, No Mankato, 6 pm. Info: partnersforhousing. org/sips or 507-387-2115x4.

• Stiftungsfest, Turner Hall, 102 S State St, New Ulm, 5-9 pm. Info & sign-up: director@newulmturnerhall.com.

Tues, Nov 9, 16, 23, 30 & Dec 7 Sun, Nov 14 • DSLR Photography, Washington • Chamber Brass & Horn Choir, Learning Center, 910 14th St N, Bjorling Recital Hall, Gustavus New Ulm, 6:30-8:30 pm. Info Adolphus College, St. Peter, 1:30 & cost: 507-233-8307, cfleck@ pm. Info: 507-933-7013. newulm.k12.mn.us or newulm. • Food for Kidz, Event Center, 110 ce.eleyo.com/. 12th Ave NE, Sleepy Eye, 10:30 Thurs, Nov 11 am-3 pm. • Brown Co Humane Society’s • Gustavus Percussion Ensemble Wine, Beer & Hors D’oeuvres Fall Concert, Bjorling Recital Hall, Gala, Country Club, 1 Golf Dr, Gustavus Adolphus College, St. New Ulm. Info: bchsnu.com. Peter, 4:30 pm. Info: 507-933Fri, Nov 12 7013. • All You Can Eat Chicken Dinner, • Fall Fling Fundraiser for Ney American Legion Post #294 Lake Nature Center, Revival on Main, Crystal, 6-8 pm. Info: lakecrystal- Montgomery, 4-8 pm. Info & chamber.com/events. tickets: ney-nature-center-3. Fri-Sat, Nov 12-13 square.site. • Santa’s Cellar Craft Sale, Steele Mon, Nov 15-Fri, Dec 10 Co Community Center, 1380 S • Fall Fundraiser Bidding, Center Elm Ave, Owatonna, 9 am-6 pm for the Arts, 15 Franklin St SW, Fri, 9 am-2 pm Sat. Info: visitowa- Hutchinson, in person & online. tonna.org/calendar-of-events/. Info: director@hutchinsonarts. Fri & Sun, Nov 12 & 14 • WELS National Choral Festival, Martin Luther College, 1995 Luther Ct, New Ulm. Pops Concert Fri 7 pm; Sacred Concert Sun 2 pm. Info: welsfinearts.org/2021-

54 RIVER VALLEY WOMAN | november • 2021

org.

Thurs, Nov 18 • Family and Friends CPR, Washington Learning Center, 910 14th St N, New Ulm, 6:30-8 pm. Info & cost: 507-233-8307, cfleck@ newulm.k12.mn.us or newulm.

ce.eleyo.com/. • Lutheran School Forensics Tournament, Martin Luther College, 1995 Luther Ct, New Ulm, 3-6 pm. Info: mlcinfo@mlc-wels.edu. • Taste of the Holidays, Crow River Winery, 14848 Hwy 7 E, Hutchinson, 5-8 pm. Info & tickets: Facebook.com/HutchinsonAmbassadors or 320-587-5252. • Night Out on the Town, Le Sueur, 5-7 pm. Info: chamber@ lesueurchamber.org or jackie@ lesueurchamber. Fri, Nov 19 • Fall Jazz Combo Concert, Jackson Student Center Courtyard Café, Gustavus Adolphus College, St. Peter, 6 pm. Info: 507-933-7013. • Seasonal Sampler, City Center Ballroom, Glencoe, 7-9 pm. Info & tickets: glencoechamber.com or sally@glencoechamber.com. Fri-Sat, Nov 19-20 • Razzle Dazzle Celebration, Madelia & Watona Park. Info: 507-642-8822 or chamber@ madeliamn.com. Sat, Nov 20 • Concord Singers 90th Anniversary Concert, State Street Theater Co, 1 N State St, New Ulm, 7 pm. Info: 507-354-8850 or concord31@newulmtel.net info@ statestreetnewulm.org. • Bluejay Blast-Waseca Schools PTO Fundraiser, Intermediate School, Waseca, 9-11:30 am. Info: wasecachamber.com • Adult Night Out, Starfire Event Center, 206 2nd Ave SW, Waseca, 5:30 pm. Info: wasecachamber. com. • Today’s Women of Hutchinson Holiday Homes Bus Tour, Christ the King Church, 12:30 pm. Info: office@explorehutchinson.com or 320-587-5252. • American Legion Turkey Bingo, Community Center, Lafayette, 7 pm. Info: 507-228-8373. • Twin Valley Council Pumpkin Pi Family Fun Run, Mount Kato Ski Area, 20461 St Hwy 66, Mankato, 8 am. Info: scoutingevent. com/283-PumpkinPiRun, 3870294 or jennifer.echevarria@ scouting.org. • A Royal Affair, Turner Hall, 102 S State, New Ulm, 4-11 pm. Info: newulmturnerhall.org/news. Sat, Nov 20, Dec 4 & 18 • Bingo, Legion Friendship Hall,

715 N 3rd St, Nicollet, 4 pm. Info: American Legion Post #510 on Facebook. Sun, Nov 21 • MLC Wind Symphony Concert, Martin Luther College, Auditorium, 1995 Luther Ct, New Ulm, 3 pm. Info: mlcinfo@mlc-wels.edu or mlc-wels.edu/music/ensembles/wind-symphony/. • Gustavus Philharmonic Orchestra & Campus Band Fall Concert, Bjorling Recital Hall, GAC, St. Peter, 1:30 p.m. Info: 507-933-7013. Mon, Nov 22 • GSL ECFE Turkey Time, Early Childhood Learning Center, 1621 16th St E, Glencoe, 6-7 pm. Info: 320-864-2549 or mnelson@gsl. k12.mn.us. Thurs, Nov 25 • Community Thanksgiving Dinner, St Mary’s Church, 417 S Mn Street, New Ulm, 11 am-1:30 pm. Info: Contact: 354 2090 or schultzabc@hotmail.com. Fri, Nov 26 • Parade of Lights, downtown New Ulm, 6 pm. Info: newulm. com/chamber-of-commerce/. Fri, Nov 26 thru Fri, Dec. 31 • Kiwanis Holiday Lights, 903 Park Ln, Mankato. Info: kiwanisholidaylights.com. Fri-Sat, Nov 26-27 • Holly Days with Santa, Best Western, New Ulm. Fri 12-5 pm, Sat 10 am-4 pm. Info: nucve. com/ or newulmevents@gmail. com. Fri-Sun, Nov 26-28 • ‘The Velveteen Rabbit,’ State Street Theater Co, 1 N State St, New Ulm. 7 pm Fri & Sat, 2 pm Sun. Info: info@statestreetnewulm.org or statestreetnewulm.org/. Sat, Nov 27 • Deck the Falls, Downtown, 103 4th St N, Cannon Falls. Info: 507263-2289, tourism@cannonfalls. org./. • Biker Breakfast, Faribault Harley-Davidson, 2704 W Airport Dr, Faribault, 9-11 am. Info: visitfaribault.com/calendar/. • Hometown Holiday Craft Fair & Santa Day, American Legion, 715 N 3rd St, Nicollet, 9 am-3 pm. Info: Shay9813@msn.com or nicollet.org. • Hometown Holiday 2.5K benefiting NHS After Prom, 1 Pine St, Nicollet, 12 pm. Info: 507381-2984 or keycityrunning@ outlook.com. • Small Business Saturday, Event Center, Henderson, 10 am-3 pm. Info: 952-200-5684 or hendersonevents@gmail.com.

Sat-Sun, Nov 27-28 • Merry Little Farm Christmas Shop, 11607 Page Ave, Brownton, 9 am-5 pm Sat, 10 am-5 pm Sun. Info: Facebook. Sun, Nov 28 • Hilltop Happenings, Hilltop Hall, 206 First St N, Montgomery, 4 pm. Info: wendyzaske@yahoo. com or HilltopHall@wordpress. com. • Omelet Breakfast, Legion Friendship Hall, 715 N 3rd St, Nicollet, 8:30 am-12 pm. Info: American Legion Post #510 on Facebook. Tues, Nov 30-Sat, Dec. 11 • Winter Carnival Parade, 1st Ave S, 1st St S to Armstrong Blvd S, St. James, 6:30 p.m. Info: discoverstjamesmn.com or facebook. com/discoverstjamesmn. Wed, Dec 1 • Scottie Fair, First Presbyterian Church, St. James, 11 am-1 pm. Info: localendar.com/public/stjameschamber. Thurs, Dec 2 • Garms Family Concert, Centennial Lutheran Church, 701 Locust St, Henderson, 7 pm; hors d oeuvres 5 pm. Info: 507-248-3834 or marjorose@frontier.com. • Holiday Lighted Parade, Central Park Lighting & OHS Carolers, downtown, Owatonna, 6 pm. Info: jseykora@owatonna.org or Owatonna.org. • Jewelry Making Class—Holiday Theme Hematite Necklace, Washington Learning Center, New Ulm, 6:30 pm. Info: 507-2338307, cfleck@newulm.k12.mn.us or newulm.ce.eleyo.com/. • Torchlight Parade & Fireworks, 206 1st St S, Montgomery, 6:30 pm. Info: montgomerymn.org/ torchlight-parade-fireworks. • Holiday Concert by Armstrong Boulevard Brass Quintet, Public Library meeting room, New Ulm, 6:30 p.m. Info: 507-359-8331. • Film Series at Home—Becoming Big League, pbs.org/video/ becoming-big-league-fpjvza/, 7 pm. Info: 507-934-2160 or info@ nchsmn.org. • Christmas with Lorie Line, State Street Theater Co, 1 N State St, New Ulm, 8 pm. Tickets: bandsintown.com/e/102838324 Thurs-Sun, Dec 2-5 • Christmas in Christ Chapel, Gustavus Adolphus College, St. Peter. 7:30 pm Thurs-Sat, 3:30 pm Sun. Info & tickets: 507-9337520 or gustavus.edu/events/ ccc/index.php. Fri, Dec 3 • Christmas in the Valley, Le Sueur, 5-8:30 pm. Info: chamber@

lesueurchamber.org or jackie@ lesueurchamber.org. Fri & Sun, Dec 3 & 5 • Crow River Singers Winter Concert, Peace Lutheran Church, 400 Franklin St SW, Hutchinson. 7 pm Fri, 2 pm Sun. Info: hutchinsonarts.org or info@hutchinsonarts.org. Fri-Sun, Dec 3-5 • Arliville Holiday Boutique, 438 W Main, Arlington. 1-7 pm Fri, 9am-5 pm Sat, 9 am-3 pm Sun. Info: Facebook. Fri-Sun, Dec 3-5 & Wed-Sun, Dec 8-12 • ‘ELF’ the Musical, Paradise Community Theatre, 321 Central Ave N, Faribault. 7:30 pm Dec 3-4 & 8-10; 2 pm Dec 5 & 11-12. Info & tickets: paradisecenterforthearts.org/paradise-community-theater/. Fri-Dec. 3-4 & 10-11 and Sun, Dec 5 & 12 • ‘Every Christmas Story Ever Told (And Then Some),’ Little Theatre of Owatonna, 560 Dunnell Dr # A, Owatonna. Info: visitowatonna.org/calendar-of-events/. Sat, Dec 4 • Arli-Dazzle Christmas Market, Sibley East High School, 9 am-3 pm. Info: arlingtonmnchamber. org/christmas-market or Facebook. • Arli-Dazzle Dash thru the Snow Fun Run/Walk, EMS Building, 104 4th Ave NW, Arlington, 11 am. Info & registration: forms.gle/ FkZb1UkLiLgPYNcS6. • Arli-Dazzle Parade, Arlington, 5:30 pm. Info & registration: 507-381-6113 or sbsorenson@ hotmail.com. Sat-Sun, Dec 4-5 • ‘Light from Light Eternal,’ MLC Christmas Concert, Chapel of the Christ, 1995 Luther Ct, New Ulm. 7:30 pm Sat, 4 pm Sun. Info: mlcinfo@mlc-wels.edu or mlc-wels. edu/music/. Sun, Dec 5 • Sleepy Eye Craft & Vendor Show, Event Center, 110 12th Ave NE, Sleepy Eye, 10:30 am-2:30 pm. Info: Facebook. Mon, Dec 6 • ‘Invasive Species—a closer look,’ Washington Learning Center, New Ulm, 6 pm. Info: 507-2338307, cfleck@newulm.k12.mn.us or newulm.ce.eleyo.com/. • Bowl Koozie Class, Washington Learning Center, New Ulm, 6 pm. Info & cost: 507-233-8307, 507-420-3178 or cfleck@newulm. k12.mn.us. Tues, Dec 7 • Gustavus Winds of Christmas,

Christ Chapel, Gustavus Adolphus College, St. Peter, 10 am. Info: 507-933-7013. Thurs, Dec 9 • Martin Luther College-Advanced Piano Recital, Martin Luther College-Chapel of the Christ, 1995 Luther Ct, New Ulm, 8 pm. Info: mlcinfo@mlc-wels.edu. Fri-Sat, Dec 10-11 • MLC Tip-off High School Tournament, Martin Luther College-Gymnasium, 1995 Luther Ct, New Ulm. Info: danellsj@ mlc-wels.edu. • Nativity Pageant, Rec Complex in Riverside Park, Springfield, 7 pm. Info: springfieldmn.org/recreation/pages/nativity-pageant. Fri-Sun, Dec 10-12 • Martin Luther College One-Act plays—’MLC: The Real World,’ Auditorium, 1995 Luther Ct, New Ulm, 7:30 pm Fri & Sat, 2 pm Sun. Info: laabser@mlc-wels.edu or mlc-wels.edu/forum/. Sat, Dec 11 • Holiday Craft & Vendor Festival , City Center, Glencoe, 9 am-2 pm. Info: enchantedswapandsell. weebly.com. • Home Alone Class, Washington Learning Center, New Ulm, 9:30 am. Info: 507-233-8307, cfleck@ newulm.k12.mn.us or newulm. ce.eleyo.com/. • ‘Comfort & Joy: Carols, Songs & Holiday Favorites Around The Piano,’ Martin Luther College-Chapel of the Christ, 1995 Luther Ct, New Ulm, 3 pm. Info: mlcinfo@mlc-wels.edu. • Farmers Market Holiday Market, Depot Marketplace, 25 Adams St SE, Hutchinson, 11 am-4 pm. Info: 320-234-5652. • Main Street Christmas, Center for the Arts, 15 Franklin St SW AND St. John’s Episcopal Church, corner of Hassan St & 2nd Ave, 1-4 pm. Info: 320-234-5652. Sun, Dec 12 • Compassionate Friends Worldwide Candle Lighting, Redeemer Lutheran Church, 700 So Broadway, New Ulm, 7 pm. Info: 507-359-2727 or rdjohns@ hickorytech.net. Tues, Dec 14 • Intro to Kettlebells Class, Washington Learning Center, New Ulm, 5:15 pm. Info: 507-233-8307, cfleck@newulm.k12.mn.us or newulm.ce.eleyo.com/. Wed, Dec 15 • GSL ECFE Holiday Workshop, Early Childhood Learning Center, 1621 16th St E, Glencoe, 10-11 am OR 6-7 pm. Info: 320-8642549 or mnelson@gsl.k12.mn.us.

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8. Himalayan Bath Salts These Calm Bath Salts are made using pink Himalayan crystal salt, which is a raw, unprocessed and unrefined salt rich in 84 different minerals that the human body needs to 4. Somfy Motorized Blinds stay healthy. Shop our Life & Motorized blinds & shades Wellness Boutique for gifts the appear at the touch of a whole family will enjoy. button and disappear when Body Concepts LLC you don’t need them. These custom professionally installed 1615 N. Riverfront Dr. Mankato, MN 56001 blinds & shades give you 507.381.5467 the convenience to easily bodyconceptsmankato.com manage room lighting and privacy. Contact Blinds & More 9. VI Peel today to schedule your FREE The VI Peel is a skin-resurfacing consultation. chemical peel that stimulates Blinds & More Window collagen and increases cellular Coverings turnover to reveal smoother 507.380.5019 and more radiant skin. blindsandmore.org The Skin Clinic Medspa 5. Switch Hoods Bella Nova is now selling the all new “Switch Hoods” label. Stop in, grab a Jacket, grab a Hood, and truly customize your look! Jackets available in 3 styles and multiple colors; hoods available in 16 prints. Bella Nova Boutique 521 N. Riverfront Dr. Mankato, MN 56001 507.779.7444

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RIVER VALLEY WOMAN | november • 2021 59

88% of all retail purchases

ARE MADE BY WOMEN 70% 80% 80% 92% 80% 75% 65% 61% 95% of new businesses are started by women

of healthcare decisions are made by women

of clothing purchases are made by women

of travel decisions are made by women

of family decisions are made by women

of all household finances are managed by women

of auto purchases are made by women

of major home repair projects are purchased by women

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BRENDA SANDERSON

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CANDEE DEICHMAN

BROOK DEVENPORT

“If you own a business and you need an effective way to advertise, do what works! River Valley Woman is the best Ive found! Great Magazine and phenomenal staff! Thanks Natasha Weis for always having such great articles and great ads!”

“I absolutely love this magazine! What a fantastic read and amazing advertising medium for my business. My clients always comment on seeing my ad in the magazine and it truly has helped my business and kept my brand top of mind. Thanks for bringing this wonderful magazine to southern MN every month.”

“River Valley Woman Magazine has been my GO TO publication to advertise in! I anxiously await each new publication as I always enjoy reading the fun stories of those living, and working throughout the reading area. As an advertiser, I always ask “How did you hear of Blinds & More?” 70% of our Southern MN clients say “River Valley Woman Magazine”! Thanks for putting out such a Fantastic Publication!”

Blinds & More

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5 Reasons to Advertise with River Valley Woman

LAURIE DANBERRY

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River Valley Woman Magazine has been successfully reaching the woman decision-maker (your demographic) since 2013. RVW is the largest per-issue print quantity in the Mankato market. RVW Magazine has a pick-up rate of 99.6%. We guarantee that the magazine is being read. Women account for 85% of all consumer purchases including everything from automobiles to healthcare. RVW readers are sophisticated, intelligent and informed. RVW Magazine is a marketing tool that you will want your business to be associated with.

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Toyota of Mankato

Body Concepts

“Love it! Just gotta say! This magazine sits on my desk and then it’s gone! People love it! I run out all the time! Thanks for the abundance of them every month!”

“I am so impressed with the quality and creativity that you gals at River Valley Woman consistently deliver each month. I’ve been advertising in RVW for many years now and I completely trust your marketing and design team to create that perfect marketing piece! Thanks for continuously putting your magazine to work for Body Concepts!”

Contact Natasha Weis Sales & Marketing Manager weisnatasha@gmail.com

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rivervalleywoman.com

READS

Written by Elaina Doeden

Traveling gives us some of our favorite and most memorable moments. It allows us to discover the world, expands our horizons, and gives us a wealth of experiences that last a lifetime. When a father embarks on his journey around the world, he sets out to bring back the perfect gifts for his daughter but ends up discovering the one thing he cannot bring home. Adventures await in this beautifully illustrated book, The Traveler’s Treasures, written by Elaina Doeden and illustrated by Stefanie Geyer. Published by Rodney K Press. It is available on Amazon as well as, locally at Bumbelou, Neutral Groundz, and Union Market.

About Elaina Doeden Elaina began her first book when she was eight years old in a journal her grandma gave her to “write all of her stories in.” She is passionate about travel and studied abroad in London in 2018. Elaina lives in Mankato, Minnesota with her husband, Ben, and their Australian Shepherd, Winnie. Follow Elaina on Instagram @elainajoydoe. READS showcases the many talented local authors and illustrators in the River Valley area. To be considered or to suggest an author or illustrator, please email the editor at emadsenrivervalleywoman@gmail.com.

62 RIVER VALLEY WOMAN | november • 2021

Six in a Row

Small Business Administration MN Lender of the Year

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Probiotics also come in pill form, with a variety of different strains or types, including acidophilus, lactobacillus, or formulations targeted for different health benefits, such as gastrointestinal health or women’s health.

What’s the deal with probiotics? You may be hearing more and more about probiotics—supplements that contain “healthy” bacteria that claim to have multiple benefits, including helping with gut health and digestive issues. Probiotics are being marketed for specific conditions, including irritable bowel syndrome (IBS), or to demographic audiences, such as women or children. But do they really help?

Research on probiotics

What are probiotics? Often referred to as “friendly” or “good” bacteria, probiotics help keep the normal healthy balance of bacteria in your gut—specifically the lining of the gut which includes the microbiome. We are learning more and more about the body’s microbiome and how to maintain the balance of bacteria already growing there, in addition to adding living bacteria into your system through probiotics. A healthy gut microbiome helps with digestion, boosts the immune system, contributes to blood sugar levels, and may even influence mood and mental health.

Where are probiotics found? Probiotics can be found in multiple forms. Bacteria-fermented foods are good sources of probiotics, including: • Active-culture yogurts • Cheese

Probiotics are under active research for a variety of different conditions. Right here at Mayo Clinic, the Mayo Clinic Center for Individualized Medicine is researching how our individual microbiomes may benefit from personalized probiotics. Generally, there are a variety of areas of research for probiotics: • Gastrointestinal health—especially for people with certain infections or chronic conditions, such as Crohn’s disease, ulcerative colitis, and IBS, or for a serious infection called Clostridioides difficile (C. diff ) • Vaginal health • Allergies—including skin conditions like eczema

What’s the consensus? Are they beneficial? There is no clear evidence that probiotics are beneficial. While many small studies have been conducted, there has been no standardized way to study probiotics and their effects, making it difficult to compare the results of different studies. Probiotics are not regulated by the Food and Drug Administration, which means the companies that make probiotics do not need to prove the product contains the ingredients listed on the bottle.

• Kefir • Kimchi • Kombucha

What should you do before taking probiotics?

• Sauerkraut

Talk to your health care provider before starting a probiotic. People with very weak immune systems, such as those undergoing chemotherapy, should not take probiotics due to risk of infection. Your provider or a nutritionist can help identify a probiotic containing the bacteria strain based on the condition you wish to address.

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Besides probiotics, what can I do to benefit my digestive and overall health? Eat a varied diet of protein, grains, fruits, and vegetables. Research has shown that a diet containing a variety of different foods is beneficial to our gut microbiome. Engage in regular physical activity. Studies have shown that a healthy diet and physical activity have separate, positive benefits on our overall wellness.

20765 Foley Road, Mankato, MN | 507.387.2434 | 507.726.2411

64 RIVER VALLEY WOMAN | november • 2021

LISA HAYES, M.D. Family Medicine and Prenatal Care Mayo Clinic Health System, Waseca

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FURNITURE 9 am - 7& pmMATTRESSES | Tues - Fri 9 am - 5 pm | Sat 9 am - 3 pm Up Mon Storewide! to 35% Off Storewide! Available AVAILABLE Special Financing NOW Available German Street Street 16 North German New Ulm Ulm Downtown New www.newulmfurniture.com www.newulmfurniture.com

(507) 354-2716 354-2716 (507) 1-800-9NU-FURN 1-800-9NU-FURN

Located at Mankato Hilltop next to the Pharmacy 153157

Mon 9 am - 77 pm pm || Tues Tues -- Fri Fri 99 am am -- 55 pm pm || Sat Sat 99am am--33pm pm

RESTAURANT QUALITY FOOD

At an Affordable Price FROZEN ITEMS +

Over 20 Local Vendors

g n i n e p O

V O N D I M

177009

WED-SAT 11AM - 7PM

422 BELGRADE AVE SUITE 103 • NORTH MANKATO RIVER VALLEY WOMAN | november • 2021 65

ASK CANDEE: As autumn makes way to winter, it’s time to start thinking about preparing your home to weather the winter months. Here are some tips to help you keep your home warm and toasty and keep your energy bill as low as you can.

Windows and doors: Check your windows and doors for any drafts and install weather stripping or window plastic as needed. You’ll also want to replace summer screens with storm doors and windows, where necessary. Gutters and downspouts: Clear leaves and debris out of and away from gutters and downspouts. Make sure the area around downspouts is clear and directed away from your home’s foundation. Vents: Secure dryer vents and air intakes to prevent mice or other small animals from entering your home.

Furnace: Replace your furnace and humidifier filters. If you haven’t done so already, consider upgrading to a programmable thermostat. Give your furnace a test run to make sure it is running properly. Great time to service your furnace by a HVAC specialist.

66 RIVER VALLEY WOMAN | november • 2021

CANDEE DEICHMAN REALTOR® CENTURY 21 Atwood

Garden: Drain and store garden hoses and shut off exterior water spigots.

Pipes: Make sure your water pipes and hot water heater are insulated.

Lawn: Put away your lawn mower and other outdoor equipment. Blow out your irrigation system.

Trees: Examine trees in your yard for any limbs that could possibly knock out power to your home during a winter storm. Trim as necessary.

Snow removal equipment: Do any necessary maintenance on your snowblower. Make sure you have easy access to shovels and driveway/sidewalk salt.

Insulation: Check to be sure you have enough insulation in your home.

Mankato's workwear HEADQUARTERS

HOODED JACKETS • BIBS • JEANS • T-SHIRTS

GREAT SELECTION OF BIGS & TALLS

We have the largest in-stock selection of Carhartt® insulated and year-round workwear in the Mankato area.

READY FOR

WINTER?

We carry Areins snowblowers in a variety of sizes starting at $1,299.99

Winter Boots for the Entire Family Children’s sizes thru Men’s size 17. Shop early for the best selection.

174634

1951 N. Riverfront Drive • Mankato, MN 507-387-1171 • 1-800-879-1938 Mon-Fri: 8am-7pm Sat: 8am-5pm Sun: 11am-5pm

An Employee Owned & Local Business Since 1957

Joint Replacement Surgery

Important Choice, Easy Decision

165172

For quality care, close to home, it’s OrthoEdge. The OrthoEdge Joint Replacement Program features two of the most experienced orthopaedic care providers in the area, The Orthopaedic & Fracture Clinic and River’s Edge Hospital. • • •

Over 5,000 successful hip, knee and other orthopaedic surgeries 245 years of combined orthopaedic surgery experience 1 of 6 hospitals in the nation accredited as a hip and knee replacement center of excellence

Getting the care you deserve and trust, close to home, makes OrthoEdge the right choice for joint replacement surgery. Learn more at OrthoEdgeMN.com

Recognized for Being the Best! River’s Edge Hospital has been recognized as a DNV GL Healthcare certified Orthopaedic Center of Excellence for: • Hip & Knee Replacement • Shoulder Surgery • Spine Surgery Plus, River’s Edge Hospital is top rated for patient experience!