CountryAcres October

A Supplement to the Star Shopper Focusing on Today’s Rural Environment

CountryAcres

Friday, October 16, 2015 • Edition 10

PRSRT STDECR

U.S. POSTAGEPAID

PERMIT #46

522 SinclairLewis Ave.

Sauk Centre,MN 56378

ELROSA – In the beautiful setting of woods on a warm fall day, a bright blue sky above yellow leaves rustling gently in the breeze, one can almost feel the presence of John Schober. He lived most of his adult life in solitude in a shack under those trees. Rollie Imdieke of rural Elrosa remembers Schober well and can tell the tale of not one, but two shacks on a special piece of land known to many in the area simply as “the woods.” To him, there’s no better place to be. “I’m lucky I get to mow the lawn. It gives me an excuse to come out here,” said Imdieke, who along with his siblings lays claim to a portion of the 600-some acres of woodland. Lake George sits on the west side of the property, and according to Imdieke, “You won’t see a more beautiful sunset anywhere.”

A tale of two shacksSchober,

Imdiekes find solace in the

woodsBy DIANE LEUKAM

Staff Writer

SHACKScontinued on page 6

PHOTO BY DIANE LEUKAMRollie and Kim Imdieke of Elrosa stand near the shore of Lake George, which abuts the land known in the area as the woods. Above, left, this shack was built in 2003 by the Imdieke family, and is used for family gatherings, as well as for hunting in the fall.

SCHUMACHERcontinued on page 4

Kevin Schumacher

has been following his hunting dogs for 35 years

By BRYAN ZOLLMANStaff Writer

“He is your friend, your partner, your defender, your dog. You are his life, his love, his leader. He will be yours, faithful and true, to the last beat of his heart. You owe it to him to be worthy of such devo-tion.”

- Unknown Author

Kevin Schumacher has two rules when hunting pheasants. 1) Always follow your dog. 2) See rule No. 1.

Some say hunting is less about shoot-ing birds than it is finding peace, serenity, and friendships amongst the prairie grass and cornfields of the Midwest. Such is true for Schumacher, a retired educator and coach who has been hunting ever since he got his first bird dog 35 years ago.

“I had a college friend from Bemidji who had a litter of Springer Spaniels,” he said. “That’s when I started to learn what pheasant hunting was all about.”

A man and his dog

PHOTO SUBMITTEDKevin Schumacher of Sauk Centre, gun and dog in tow, walks the fields of Montana with “Kodiak.” Schumacher makes the annual trip to Montana every year with friends. Kodiak is his fourth hunting dog.

Page 2 • Country Acres - Friday, October 16, 2015

This month in the

country...

More inside10-11 Q & As

21 Wendy Womack,

17 Fall harvest underway16 Cherished memories from years past

Winters’ ranch perfect setting for “Ice House” western scenes

12-14

“Committed to being the eyes and ears of our communities.”

8-9

19-20

Hiltner lives an old fashioned lifestyle

Whispering Acres Retreat

CountryAcres

Published by Star PublicationsCopyright 2014

522 Sinclair Lewis Ave. Sauk Centre, MN 56378Phone: 320-352-6577 Fax: 320-352-5647

SALES STAFFJeff Weyer

320-260-8505 Kayla Hunstiger

320-247-2728Missy Traeger 320-291-9899

Tim Vos 320-845-2700

Todd Anderson320-293-5911Mike Schafer320-894-7825

PRODUCTION STAFFPat Turner

Tara PitschkaAmanda Thooft

Janell WestermanNancy MiddendorfBrian Dingmann

Story ideas send to: [email protected]

or [email protected]

NEWS STAFF Mark Klaphake

EditorDiane LeukamAssistant EditorBryan ZollmanAssistant Editor

Jenn JanakWriter/Page LayoutAndrea Borgerding

Proofreader/Page LayoutHerman Lensing

WriterCarol Moorman

WriterLiz VosWriter

Maria HagerWriter

Deadlines:Country Acres will be

published the third Friday of every month and inserted to

rural customers with the STAR Shopper. Deadline for news and advertising is the

Thursday before publication.Extra Copies available at

the Albany Enterprise, Melrose Beacon and Sauk

Centre Herald offices.

Country Cookin’

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SALE 10 ft corral panel HW …………… $94.9512 ft corral panel HW ………… $104.95

SALE Mineral Feeder w/ Rubber Flap ………………… $205.00Upright Mineral Feeder w/ Hood ……………… $375.00

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Friday, October 16, 2015 - Country Acres • Page 3

This month in the

country...by Diane Leukam

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* Values used in this example are representative of average numbers and are not intended to be specific to all applications

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* Values used in this example are representative of average numbers and are not intended to be specific to all applications

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Editor’s note: this column was published in the Oct. 30, 2014 issue of the Sauk Centre Herald. It is reprinted here with minor additions to supplement your Halloween experience in the country! Early one September morning in 1994, I was in the garage getting my coveralls on to go milk cows. Suddenly, I heard a commotion. Melis-sa, my oldest daughter who was 14 at the time, was flying down the steps from upstairs in our old two-story farm house, screaming “there’s something wrong with Shanna!” Shanna was almost 6, a cute little dark-haired girl with a big smile that charmed everyone she encoun-tered. We ran up to her room and she was con-vulsing, unaware and gray. Amy, 12, who shared the bedroom with her, was complete-ly traumatized. We called 911 and waited for what seemed like an eternity for the ambulance to come. Thankfully, she came to by the time they got there. We found out later it was a grand mal seizure, something we’d never experienced. She had one more about a year later, but never after that, and noth-ing ever came up on any tests. I’ll never forget that event, and neither will Me-lissa, though she has additional memories of the morning. When she heard Amy screaming in the next room, she ran in to see what was wrong. In order to get into the room, she had to go around a woman that was standing in the hall. She was wearing a long nightgown and had her hair up in a bun. That woman was more than likely the ghost of Mrs. Rose Minette, who during the winter sometime between 1922-24, passed away in that house after giving birth to a little girl, Rose Ann. Her husband, Edward, placed baby Rose in bed between two sib-lings to keep her warm. She survived, but from what I hear, the family really didn’t. The kids were split up and raised by other people. Eventually, baby Rose became Sister Mary Rose and ended up in Califor-nia. She passed away on Aug. 5, 2013. One of her brothers, James, became Father and then Monsignor Minette. He passed away in 2004. Anyway, on the morning of Shanna’s emergen-

cy, Rose would have been concerned with the events taking place. I feel that Rose was just a lost soul, sad about leaving her family and having them split up. She was not our only ghost.

During those years, Amy remembers an old man would often be standing next to the bed in her room. He was seen numerous times by others as well, though I never saw him. He was thought to be the kids’ great-grandpa. Fast forward a bit to the spring of 2000. One morning I heard a woman crying in the house, and knew it was Rose. It was such a sad sound, I was moved to get down on my knees and ask God to please just take this poor lost woman home to be with Him. A couple weeks later, the house burned. I’m still not sure how

to interpret that. After the fire, my former sister-in-law, who had grown up in the house, came out, and the first thing she asked me was, “Is the ghost gone?” I didn’t know what to say, but days later, a group of guys were standing in the house (which hadn’t completely burned to the ground, though it later had to be destroyed). Suddenly, they heard Rose crying. One of the young men said, “Oh that’s just the water pipes.” When he was told there was no water to the house, he turned white as a sheet. Coincidentally, back in 1917, the night before the Minettes were to move onto the farm, the house that was there burned to the ground. The Minettes then built the house where the men stood in 2000, listen-ing to Rose cry. That summer, a new house was built on the same spot, and I only remember one time feeling a pres-ence there. The story goes that after I’d moved out, the dad of the family living there kept hearing people running around the house. He’d get mad at his kids, because they were supposed to be sleeping. After re-alizing they were indeed sleeping, he found himself inquiring about ghosts. My guess is he wasn’t happy with the answers. The reality is I could tell you many more stories about encounters that happened on the farm and in

the surrounding area. Things that people who were wide awake and under the influence of nothing have experienced. Generally, those encounters have been quite neutral and nothing to be afraid of. But perhaps you have stories of your own you could tell. Halloween seems like a time for ghost stories. To me, it’s just more proof that there’s another dimen-sion to life than the things we normally see. Spooooooky!

Haunted country

$75 PER TIRE* GROWER INCENTIVE

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FRIEDRICHS TIRE & OILSauk Centre • 352-5418 or 352-3612

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PHOTO BY DIANE LEUKAMThe farmhouse during a painting project in the early 1980s. It was home to at least one ghost, who made her-self known on numerous occasions, including after the house burned in 2000.


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IH 5488, FWA ............................................$36,000IH 5088, nice .............................................$21,000IH 1566 w/cab & AC, new motor, nice ......$17,000IH 1256, nice .............................................$17,500IH 766 w/cab .............................................$10,500IH 656, gas .................................................$6,500

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HAYING & FORAGE EQUIPMENT

NH 355 w/extension ....................................$8,500NH 355 w/scale and extension ..................$15,500

SCHUMACHER continued from front

Now on his fourth dog, and hundreds of birds later, Schumacher, who lives in ru-ral Sauk Centre, is still an avid pheasant hunter. And the one constant through all those years has been a friendly companion by his side. He remembers those early days of hunting with his first dog, Mindy.

“She was named after the Mork and Mindy television show, which was hot at the time,” he said. “It became an addiction watching that dog run around.”

Early on in his teaching career in Sauk Centre, Schumacher would spend his fall and early winter weekends with Mindy, traipsing along the countryside in search of the ever-elusive rooster. They formed a strong bond, as most hunters and their dogs do.

“Springers are good little friends,” said Schumacher. “She was pretty neat to have.”

Mindy was a flusher and Schumacher got tired of trying to keep up and running with a gun in his hand, so after Mindy had passed, he opted to purchase a German Wirehaired Pointer.

“It’s a tougher dog,” he said. “It’s a pointer and will retrieve on water, ice, nothing affects it. Those dogs are incred-ible hunters.”

When he purchased the German-bred dog, his hunting picked up a notch. By this time, he was more serious and started go-ing on trips to Montana for their opener. He would return home to Minnesota for the state opener and then head to Iowa with friends for the opener down there.

He named his second dog Grizzly.“That dog was incredible,” he said.

“We were in Medicine Lake when she was only a year and a half old and she stuck her nose into a porcupine. We were in the middle of nowhere so there wasn’t a vet anywhere around. We pulled out what we could, but there were still a lot of quills in her. The next morning that dog pointed and retrieved nine roosters in 90 minutes.”

The next day they brought her to the vet who pulled out 10 more quills.

Grizzly got older and Schumacher bought another German Wirehaired Point-er and named it Polar.

“Same breed, same kennel,” he said. “That dog was an all around great retriev-er and family dog. The family really loved her.”

Having two dogs at a time was a lot of fun for Schumacher, and made hunting easy.

“They could point those birds and hold them,” he said. “I’d just walk up there and knew they would get up.”

Kodiak came after Grizzly and Polar (all his dogs are named after bears, with the exception of Mindy), another German Wirehaired, but from a different breeder and kennel. Still, the dog has been a great hunter and a companion for the past 12

years.“She’s getting old, but she’s still run-

ning hard and jumping,” said Schumacher. “She’s a good pointer, just not as intense as the others.”

Schumacher said the quality of hunt-ing dogs is more nature than nurture, but said every dog is different. As a former science teacher, he believes more in the breeding than the training, although train-ing is a big part of developing a good hunt-ing companion.

For training, Schumacher has used Richard Walters, who has written books on the subject, and Chad Heinz of Little Falls, who he says is an up-and-comer in the dog training business.

Schumacher remembers when Grizzly was just a puppy and would sit outside in the backyard and point at the chickadees on the bird feeder.

“Her genetics were incredible,” he said. “You bring dogs like her into the field and they make you look good. They make you look like you have been training dogs all your life.”

In addition to being great hunting companions, all four of Schumacher’s dogs have been great family pets. Which makes it tough when they need to be put down.

“It’s tough,” said Schumacher. “It’s about the memories. They’ve been there all the time, whether hunting or swimming with the kids in the lake.”

When getting a hunting dog, Schum-acher says it has to be a good family dog first and a good hunting dog second. For-tunately for him and his family, he struck gold with all four. With Kodiak 12 years old, Schumacher is at that point where he doesn’t know if he will get another dog. With his children grown, he and his wife of 34 years, Deb, travel more, making it diffi-cult to keep a dog.

“It’s easier when you have kids,” he said.

When Kodiak goes, it will be another difficult moment for the Schumacher fami-ly, especially for Kevin, who has spent the most time with her working the fields of Montana, Minnesota and Iowa. She will be buried on the family property, close to the other dogs that have come and gone, yet provided lasting memories.

“The coolest thing about hunting pheasants is being out there in a monster field, just yourself and your dog,” he said. “The peace you feel is really neat. You nev-er know what is going to happen or what the dog is going to find. Maybe you shoot a bird, maybe you don’t. Maybe you see some wildlife. There’s all kinds of things that can happen in the field. And you can walk for miles.”

For Schumacher, the memories are thick, and always will be — a man, his dog, and lots of great times.

Kevin Schumacher, his dog Kodiak, and a couple of nice birds Kodiak pointed in Montana this past weekend.


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The woods consist of many different parcels be-longing to numerous owners. Rollie keeps the eight miles of trails groomed that link the Imdieke parcels together. On Oct. 11, a particularly gorgeous Sunday afternoon, Rollie and his wife, Kim, took a ride on their Ranger through the trails to the most meaning-ful place on the property, the hunting shack. The shack was a dream of Imdieke’s brother, Ron, who like many of his siblings, loved the woods.

Ron was diagnosed with pancreatic cancer in 2002, so the time had come to get it built. The shack was built in 2003, using wood taken from the property. Ron passed away the following year, having lived long enough to see his dream come to fruition. The hunting shack is not big, but it’s big enough. The main floor is a dining area with adjoining bunk beds, along with a loft as another sleeping area. On the wall below the loft is a sign carved into a crosscut of a log that reads “Imdieke Deer Camp, Est. 2003.” A crackling wood stove blows heat into the space, providing comfort on cold fall and winter days. Electricity is provided by a generator and water is supplied from an old-fashioned hand pump outside. And when the time comes, there is a log outhouse a stone’s throw away from the shack. The woods became a part of the Imdieke family heritage through Bob Imdieke, who along with his wife, Mary Ann, raised 13 children near Elrosa. Bob loved the woods since he moved to the area with his parents, Herman and Gertrude. The family had been living in Meire Grove early on. When their priest told them the land was cheap farther north near Bluffton, they and several other families moved. They did fine until the Great Depression, when the dry, rocky ground proved impossible to farm. They re-settled

SHACKS continued from front

PHOTO BY DIANE LEUKAMRollie Imdieke stands by a memorial wall in the family hunting shack, holding a photo of John Schomer, a family friend who lived in the woods near Elrosa. On the frame are pieces of shingles from Schomer’s tin shack.

A monument in the woods near Elrosa marks the spot where John Schomer lived in solitude for most of his life.

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Ron was diagnosed with pancreatic cancer in 2002, so the time had come to get it built. The shack was built in 2003, using wood taken from the property. Ron passed away the following year, having lived long enough to see his dream come to fruition. The hunting shack is not big, but it’s big enough. The main floor is a dining area with adjoining bunk beds, along with a loft as another sleeping area. On the wall below the loft is a sign carved into a crosscut of a log that reads “Imdieke Deer Camp, Est. 2003.” A crackling wood stove blows heat into the space, providing comfort on cold fall and winter days. Electricity is provided by a generator and water is supplied from an old-fashioned hand pump outside. And when the time comes, there is a log outhouse a stone’s throw away from the shack. The woods became a part of the Imdieke family heritage through Bob Imdieke, who along with his wife, Mary Ann, raised 13 children near Elrosa. Bob loved the woods since he moved to the area with his parents, Herman and Gertrude. The family had been living in Meire Grove early on. When their priest told them the land was cheap farther north near Bluffton, they and several other families moved. They did fine until the Great Depression, when the dry, rocky ground proved impossible to farm. They re-settled

back to the Elrosa area but the woods tugged at Bob’s heart, reminding him of his home in earlier years. As an adult he purchased small parcels whenever the op-portunity arose. Now his children and grandchildren carry on that legacy. Though the acreage is considered valuable for recreational purposes today, that wasn’t always the case. In the early 1900s, it was first plotted out in five-acre pieces that were used by area landowners as sources of wood, whether for building, fence posts or firewood. The trees are primarily ash, bass and maple with some scattered white and red oak, as well as a stand of quaking aspen. Many oaks that once stood strong died in 1988, when a perfect storm of tent cat-erpillars, oak weevil and drought proved too much. The Imdiekes’ hunting shack wasn’t the first one on the property. Long before they built theirs, John Schober’s shack stood just 30-some feet away. In his younger days, Schober’s beloved wife passed away unexpectedly. Broken-hearted and alone, he retreat-ed into the woods, where he stayed until he was an old man. His shack was just that – 8- by 10-foot, with tin siding over cement board. Never intended to be lived in, it was originally built for two men that were trapping mink during the winter of 1938. Not far from the shack, Schober had a garden and a tobacco patch. He lived off the land, but didn’t own it. His living off the land is made evident in a story that Rollie re-tells. At one time, Schober invited a friend over for a dinner of raccoon. After their meal was finished, Schober asked the friend how it tasted and he said it was good. Schober asked him if he knew what it was and he said of course, it was rac-coon. Schober said no, he couldn’t find any raccoon, it was skunk. “Obviously, it wasn’t the first time he’d eaten skunk,” Rollie said. On a similar note, some of Rollie’s earliest memories are of going out to the woods and hunting squirrels and other animals with his dad. When asked what they did with them, he laughed. “We ate them,” he said. “Squirrel is pretty good.” Today, family photos along with photos of Schober adorn a memory wall inside the Imdieke hunting shack. One shows Schober inside his shack along with two of Bob Imdieke’s young sons, Tim and Todd, and Tim’s friend, Mark Weller. Fastened to the frame are pieces of shingles from his home, now long gone. At Tim’s urging, a small monument was built in

Over eight miles of trails meander through various parcels of woods owned by the Imdieke family.

2004 on the spot where Schober’s shack once stood to remember a man they all loved. Tim was living in Arizona at the time, and designed the monument around a style he commonly saw there. Tim passed away in 2008, and Bob followed in 2009. For John Schober, the woods was a place to re-treat to and work through his pain the best he could. Walking through the beautiful trails, or sitting on the shore of Lake George, one could hope his soul was restored; that he found peace. The woods holds a special place in the Imdiekes’ hearts as well. “I just like the fact that it’s a beautiful, peaceful place to gather with family and friends,” Kim said. For Rollie, it’s a lifetime of memories.

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OSAKIS – Technology, automa-tion, running water and instant meals are part of everyday life for many people, but Jerry Hiltner lives his life a little differently. “I keep it old fashioned,” Hiltner said. “I like it that way.” When Hiltner isn’t busy making lunches at Holy Family School in Sauk Centre, he lives a simple life-style using minimal electricity and no plumbing on his farm near Osakis. That lifestyle began when Hiltner moved into the house 23 years ago. “It started out as a summer home but eventually my family and I stayed here because we liked it so much,” Hiltner said. “We were the first out-siders to live in this house since the original family left.” However, this house was unlike any house he found in town. Although it had electricity and the indoor plumbing was installed, the plumbing was not hooked up. “Water hasn’t run through these pipes in over 100 years,” Hiltner said. But that didn’t faze Hiltner who had been collecting antiques since he was 14 years old and selling them since he was 18. “The old lifestyle came natural to me with the antiques being a big part of my younger life,” Hiltner said. “I actually didn’t want the electricity.” Instead of hooking up the plumb-ing, Hiltner embraced it as an oppor-tunity.

“It was never a conscious deci-sion to live like this,” Hiltner said. “I just got more and more into it.” Now, with the exception of electricity in the house, Hiltner has stepped back in time in his day-to-day life. With no plumbing hooked up, Hiltner pumps water from the cistern for every-day use. He fetches drink-ing water from outside and brings it in with pails. Since there is no running water to take a shower, Hiltner heats the cis-tern water in the old wood-burning cook stove, puts it in the tub and takes a sponge bath once or twice a day. “People used to do it all the time until they got plumbing,” Hiltner said. “I even have two different size an-tique portable tubs for my grandchil-dren when they visit.” The bathrooms in the house don’t have regular toilets, but rather a seat with a pail or an invalid chair with a pan that are emptied daily. “It’s like an outhouse but inside,” Hiltner said. Instead of a sink to wash his hands in the bathroom, Hiltner uses a bowl and pitcher with water to wash his hands. To keep up with his old-fash-ioned lifestyle, Hiltner even shaves using shaving soap in a bowl, a brush and an old safety razor. When it comes to cooking, all of Hiltner’s meals are cooked on the old wood-burning stove with antique dishes. His meals don’t consist of boxed

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PHOTOS BY MISSY MUSSMANJerry Hiltner checks on the fire in the wood-burning cook stove on Oct. 6. Hiltner uses the cook stove to make his meals and heat the house.

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macaroni and cheese or frozen pizzas, but rather meals including homemade noodles, breads or sauerkraut. “All of my meals are made from scratch,” Hiltner said. Hiltner even renders his own lard and makes his own butter. “I milk one or two cows by hand and use the milk to make butter with an antique butter churn, wood butter bowl and paddle and butter molds,” he said. Despite the availability of elec-tricity, Hiltner puts his meals together manually. “I don’t use the fancy gadgets or electric mixers to make my food,” Hiltner said. “I’m old school that way.” The food that needs to be kept cool is stored in a 1919 refrigerator run off of electricity or an old icebox in the pantry away from the heat of the wood cooking stove in the kitch-en. “I make my own ice for the ice box and store it in an insulated ice house with sawdust outside,” Hiltner said. Laundry is also done the old-fash-ioned way in the washhouse. Hiltner takes heated water from the stove and pours it in his 1897 washing machine, which is serrated inside and requires Hiltner to use his arm and legs to ag-itate the water. He hangs his clothes outside to dry and irons his clothes with an old sad iron. “I’m not interested in using any-thing automated,” Hiltner said. “It works well on lace curtains or barn jeans.” But during the winter months, Hiltner uses the antique washing ma-chine in the basement and hangs the clothes in the kitchen or basement to dry. “I have a line that runs the width of the kitchen and hang things in there where it’s warm,” Hiltner said. Although he does have a gas fur-nace to heat the house during the win-ter, Hiltner doesn’t rely on that very often despite the sub zero tempera-tures outside. The old wood-burning cook stove and a wood furnace serve as the heat sources for the house. “I actually use the gas furnace very little,” Hiltner said. “With both the stove and wood furnace running and the thermostat set low, the gas furnace hardly kicks in.” Each year, Hiltner chops enough wood to fill one of his smaller build-ings.

The old general store and post office, along with the hardware store, are two buildings Hiltner has moved onto his farm near Osakis. These two buildings hold antiques Hiltner sells during most of the year.

“Last year, I used three-quarters of the wood in that building over the whole winter,” he said. “It takes a lot of wood to heat the house and cook.” Hiltner even uses an antique bed warmer to warm his sheets before bed when it’s cold out. “It works slick,” Hiltner said. Even with electricity in the house, Hiltner prefers lighting the house with his kerosene lamps, especially during the wintertime. His old-fashioned lifestyle ex-tends beyond the house and into the barn, where he hand milks his one or two cows and uses the old manure carrier on a rail. “I used to only have kerosene lamps in there for lighting, but my son insisted we put electricity in there five years ago,” Hiltner said. Hiltner embraces his lifestyle no matter what time of year it is, but for him, the summers are the best. “That’s when I can really dig into the old-fashioned lifestyle since I don’t work off the place during that time,” he said. “I have plenty of chores with my hobby farm to keep me busy.” Besides living a simple lifestyle, Hiltner also opens up several old buildings he has brought onto his place including an old school house he restored to its former glory for tours, along with his grandparents’ house, the old general store and post office from West Union, a hardware store and a gypsy wagon he sells antiques out of seven days a week during the summer and on weekends in the spring and fall. He even opens his place up for tours by appointment where he pro-vides a homemade meal or snack to the group. He also provides school field trips. “I’ve had over 3,000 students vis-it my farm. The schools tie it in with their Laura Ingalls Wilder lessons,” Hiltner said. “I’ve had people from all over the country come here. It’s so fun.” But no matter how busy he gets with the tours and antique shop, Hilt-ner just enjoys living the old-fash-ioned lifestyle. “I enjoy it,” Hiltner said. “I take the time to do it because it gives me total peace.”

Hiltner manually agitates his 1897 washing machine in the washhouse. Hiltner uses this washing machine to do his laundry.


What things do most people forget to do before they put their boats or pon-toons away for the winter? The biggest thing we remind customers and urge them to do each fall is to change their gear case oil to make sure there is no water in the lower unit. Draining all water from a motor before winter is essential, because water will freeze over the winter months and can damage engines. Another thing we urge our customers to do is to add a fuel stabilizer and conditioner to their fuel for the winter months. Be sure to run this through the motor as you winterize it to ensure that treated gas runs through the motor’s fuel system. We recommend us-ing Evinrude/Johnson 2+4 fuel condition-er. What are some of the costliest repairs due to improper winter prep? A cracked

engine block or cracked gear case are some of the costliest repairs we see. This happens when water is left inside the gear case or engine block and it freezes and expands over winter. These can cost thousands of dol-lars to repair. What one piece of advice would you give to owners of boats or pontoons as they head into winter? Give proper maintenance to your boat and motor in the fall before you put it away in winter. If you have anything needing repair, do it while it is fresh on your mind and do not wait until spring to make the repairs. Doing this makes it easier to get your boat ready to go in the spring when you take it out of storage. Tell us about your business. We are located on highway 23 in Richmond, with a channel and dock that con-nects us to the Horseshoe Chain of Lakes. We offer new and used sales of boats, pontoons, motors, trailers, docks and boat lifts. We also have a service repair shop with factory trained technicians who can make repairs on boats and pontoons, motors, trolling motors, ice augers and much more. We carry brands including G3 Boats, MirroCraft Boats, Montego Bay Pontoons, Sun Catcher Pontoons, Yamaha and Evinrude Outboards, Hewitt Docks and Lifts, and many more. Our hours are Monday through Friday 8 a.m.-6 p.m. and Saturdays 8 a.m.-4 p.m. We are open year round and offer a large selection of boat accessories, oil, sporting goods, ar-chery, live bait and marine products.

What things do most people forget to do before they put their RVs away for the winter? To seal the exterior and roof of an RV. People forget that RVs are not maintenance free. Most people know to winterize the water system but forget about this. It is not costly to do the main-tenance but it is costly to do the repairs after the damage has been done. What are some of the costliest repairs due to improper winter prep? It gets costly to replace roof panels and side walls and floors damaged from water getting in. With the water system we do replace some water heaters because they are forgotten in the winterization process. What one piece of advice would you give to owners of RVs as they head into winter? To be educated about the care of their unit. There is so much information to understand an RV and how to keep it clean and functioning properly. This will prolong the life of the RV if time is given to care for it.Tell us about your business. We are a group of people who try hard to care for all the people who come to Ted’s RV Land for their RV needs. We don’t win them all but we do try our best. We are a family-owned busi-ness that keeps the small business atmosphere alive while selling and maintaining a large quantity of trailers.

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Winter prepQ&A

Casey Hopfer, general managerChannel Marine, Richmond

Barry Hoeksra, assistant service manager/service writer

Ted’s RV Land, Paynesville

Does winter require different types of feed for your pet’s diet? No, you can continue with the same diet but need to take calorie intake and change in exercise into consideration. What things do people most neglect about their pets heading into winter? Many people forget that their pet’s activi-ty level changes in the winter. Many pets are less active due to the cold so they have decreased energy requirements, which means they need fewer calories to main-tain weight. Pets spending the majority of their time outdoors may have higher en-ergy requirements since they need more energy to regulate body temperature. What are some of the consequences pet

owners face if they don’t properly prepare their pet for winter? If owners don’t monitor caloric intake, they can see weight gain or loss which can lead to other health issues.What one piece of advice would you give pet owners as we head into winter? Be conscious of outdoor temperatures and the amount of time your pet is spending outdoors as pets can develop frostbite.Tell us about your business. We provide small and large animal medicine and surgical services. We also provide alternative therapies such as acupuncture and herbal medicine.

Jennifer Revermann, veterinarianLake Country Veterinary Service, Albany

How to prepare your RVs, boats, tractors, skidloaders, UTVs or ATVs, and pets for the cold


Does winter require different types of lu-bricants for ATVs or UTVs? With the Polar-is brand, there are no changes needed. The oil stays the same. With oth-er brands, you’ll have to swap out the oil before winter. The thickness of the oil needs to be thinner in the winter months.What things do people most forget to do when prepping their ATVs or UTVs for winter use? It’s a good idea to get the oil changed. When you’re making short trips, like across the farm yard, the four wheeler doesn’t get up to operating tempera-ture so moisture can build up in the engine. A new battery and checking tire pressure are good to do also. It’s good to get rid of old gas and put in winter grade fuel. You can also lubricate chains and grease zerks to push moisture out.What are some of the costliest repairs due to improper winter prep? If water gets into the engine it can freeze and wreck the camshaft or you can score a piston if moisture gets in the gear cases and freezes. All this can be avoided by using lubricant.What one piece of advice would you give owners of these machines heading into winter? Make sure the oil/lubricant is good. Check the battery, the lights and brakes. It’s good to have an all-around good operating system going into the winter months.Tell us about your business. We’ve been in business since 1971. We sell Arctic Cat snowmobiles, Polaris snowmobiles and ATVs and the Ranger side-by-sides. We also have Alumacraft boats, Evinrude, Yamaha and Mercury outboards and Hewitt docks and lifts. I am a co-owner with Jan Paggen.

What things do most people forget to do before they put their RVs away for the winter? To seal the exterior and roof of an RV. People forget that RVs are not maintenance free. Most people know to winterize the water system but forget about this. It is not costly to do the main-tenance but it is costly to do the repairs after the damage has been done. What are some of the costliest repairs due to improper winter prep? It gets costly to replace roof panels and side walls and floors damaged from water getting in. With the water system we do replace some water heaters because they are forgotten in the winterization process. What one piece of advice would you give to owners of RVs as they head into winter? To be educated about the care of their unit. There is so much information to understand an RV and how to keep it clean and functioning properly. This will prolong the life of the RV if time is given to care for it.Tell us about your business. We are a group of people who try hard to care for all the people who come to Ted’s RV Land for their RV needs. We don’t win them all but we do try our best. We are a family-owned busi-ness that keeps the small business atmosphere alive while selling and maintaining a large quantity of trailers.

Tom Townsend, service managerAlex Power Equipment, Alexandria

Jan and Scott Paggen, co-ownersJim’s Snowmobile, Holdingford

Does winter require different types of lubricants for small tractors or skid-loaders? Normally engine oil will need to be changed to a lighter viscosity. Transmission and hydraulic oils are generally suited to year-around use. A unit that has a diesel engine may also need diesel fuel changed to a blend or No. 1 diesel fuel along with fuel filters. Always check antifreeze levels.

What things do most people forget to do when they prep their tractors or skidloaders for winter use? Because of today’s fuel issues we find that fuel filters get neglected before it turns cold causing gelling or freeing from moisture that has collected in the filters over the summer.

What are some of the costliest repairs due to improper winter prep? We have had several occasions where the unit had a leak in the cooling system and over the warmer months, only water was added into the system with no antifreeze. A cracked head or cylinder block can be the result of freezing.

What one piece of advice would you give owners of tractors or skidloaders as they head into winter? Be proactive getting the unit ready before the cold comes. It’s never fun having to change fuel filters when it’s 10 below zero.

Tell us about your business. We offer Kubota, Bobcat, Cub Cadet and Husq-varna as our main product lines. We provide parts and service for all the lines we carry. The original business started in 1921 as Newhouse Machinery Co.

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SPRING HILL – A stagecoach holdup and a gunfight at the rural Spring Hill ranch of Dan and Terri Winter? You bet your cowboy belt buckle. But this time it wasn’t during one of the many Wild West events the Win-ters have held on their ranch, east of Spring Hill. It was one scene shot for the fea-ture film “Ice House” (aka “Red Ice”). And to top it off, Dan and Terri were extras in the Sept. 25 day-long filming. In a scene, Dan was one of the two cowboys on horses, which was right up his alley, who rode their hors-es down a wooded trail that intersected with a trail the stagecoach was on to stage a holdup. Terri was a passenger in the stagecoach being held up. “They used our horses, our dogs, our longhorn steers, our props and our clothes,” Dan said as he sat atop his horse, Bud, during a break in filming as director Steve Elbert talked with him and Phil Watson, fellow cowboy, who was petting Olivia, the horse he was riding. Members of the crew were busy with their jobs, including two camera-

men and their assistants and a wardrobe person. Inside a trailer on site, Elbert could view scenes shot on a computer. “The main scene we shot was the stagecoach holdup. We also shot two short scenes in Dan and Terri’s ghost town – a wide shot of the stagecoach moving across a hill as well as two cowboys on horseback riding through a ravine,” Elbert said.

The movie “Ice House” is a thriller about

friendship, betrayal, revenge and greed that explores the darker side of human nature. Set in a small town in north-ern Minnesota, it follows the story of two friends, Grant and Wayne, on one night’s excursion to a fish house for an evening of camaraderie. What seems to be a harmless outing between two friends slowly evolves into a murder-ous plot between two men, both with hidden secrets and mysterious agendas. Elbert explains there’s a scene in

the movie where the two main actors, while sitting in the fish house out on Mille Lacs Lake, are watching an old-time western on TV. “I was going to buy the rights for an old western, but I asked the cast and crew if they wanted to shoot one last scene, and they all were so willing to shoot this that we decided to shoot our own western scenes,” he said. Everything for that shoot fell into place.

Winters’ ranch perfect setting for “Ice House” western scenes

Director Elbert ‘thrilled’ with find

By CAROL MOORMANStaff Writer

PHOTOS BY CAROL MOORMANJust like a scene out of a western, a stagecoach holdup was held utilizing wooded trails on Dan and Terri Winter’s rural Spring Hill ranch. Dan, on a horse at right, was one of the cowboys in a holdup. The other cowboy was Phil Watson. Terri was inside the stagecoach and in this photo is standing behind the other passenger, Randy Reynolds, both with their hands up. On the stagecoach are Doug Taylor (left) and Randy Ehleringer.


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Elbert was thrilled to learn about the Winters’ ranch, thanks to a family member who has horses and knew the Winters had done western events at their ranch. Elbert gave Dan a call and arranged a time to meet him at the ranch. “I was so amazed that Dan and Terri had nearly every-thing we needed to shoot an old western scene – horses, long-horn cattle, wardrobe, props and guns,” said Elbert, adding, “This was truly a dream come true for this scene.” Dan said Elbert liked their stagecoach, but it didn’t have original wheels, and Dan knew of someone who had an au-thentic stagecoach, his friend Doug Taylor, of Nisswa. “I told Steve, ‘Hang on,’ and I called up Doug and said to him, ‘You wanna be in a movie?’ and he said, ‘Hell, ya,’” Dan said. Doug brought his stage-coach and four horses to Dan and Terri’s for the shoot. “Doug and his animal wrangler, Cody, were great to work with,” Elbert said. An added plus was that Doug worked as a stuntman for years in Los Angeles. “In one of our scenes, he is shot and falls off of the stage-coach,” Elbert said. A short trailer for “Ice House,” including the western

During a break in filming, director Steve Elbert discusses a scene with Phil Watson (left) and Dan Winter.

WESTERNcontinued on page 14

scene, can be scene seen on the website (www.newcentu-rypictures.com), go to proj-ects, click on the “Ice House” movie poster.

The director Elbert has been interested in film production since his high school days in Willmar, where he graduated from in 1976. He shot his first short film back then. He is a graduate of the two-year photography pro-gram at what was then called Willmar Vo-Tech School. “Thanks to Duke Thiele and Kevin Grotham, my two instructors there, I learned many rules for composing a

shoot and how much lighting can create a feel and mood within the photo,” said El-bert, adding “A friend of mine, Mike Hollermann, (from Mel-rose) and I were in the same photography program at Will-mar.” Elbert studied Television and Film Production at Hen-nepin Technical College. “So many of the things I learned in my still-photogra-phy studies apply to the mo-tion picture world,” Elbert said. Since then, movie-making has been his hobby, while he worked for 31 years at Amer-iprise Financial (formerly

American Express Financial Advisors). His primary focus has been producing and di-recting videos and executive producing, producing and di-recting live events. He started in the television industry as a videographer/editor. In 2003, Elbert formed New Century Pictures. “My passion for the mov-ie industry is very strong, and after over three decades at Ameriprise, last week my plans to retire from corporate America were announced. This will give me more time to focus on the producing and directing of movies and high-end documentaries,” he said.

He recently wrote, pro-duced and directed an hour-long film called “Not A Word Was Spoken” and will be sub-mitting it into film festivals. “Ice House” is his first fea-ture-length movie. Travis Milloy, former-ly from Brainerd, wrote “Ice House”. Milloy, who has lived in Los Angeles for years, worked for Warner Brothers as a writer. “Since leaving Warner Brothers, he continued his ca-reer as a very successful inde-pendent screenplay writer. He wrote a sci-fi thriller called “Pandorum” starring Dennis Quaid and Scott Foster. Re-cently, he sold two scripts to major studios. Nicolas Cage will star in one of the films, titled ‘Exit 147’,” Elbert said. “Travis and I are discussing future projects. I am really excited to work with Travis again as he is an amazing story teller.” Elbert is the co-produc-er, director and editor of “Ice House”. He explains lower budget feature films are a team effort with those involved wearing many hats. “As a director, I am pri-marily working with the direc-tion of shots and talent. As the


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producer, I work on the budget and the logistics of the film. Some days I help with makeup, props, crafts services, set decoration and wardrobe,” he said. “I am also editing “Ice House” and abso-lutely love and enjoy the whole editing process.” He said he has been blessed with so many externally talented people on the making of “Ice House.” Everyone on the crew has been so willing to jump in and help wherever help is needed to make each and every scene work in harmony with the next scene and over-all movie.” The three main “Ice House” ac-tors are Roger Wayne from New York, Greg Berman from Minneapolis and Tabby DeLaRosby from Minneapolis. “If you happen to see the Renters Warehouse commercials on TV, Rog-er is the spokesperson in the commer-cials. He is also very active in the New York production industry. Greg was in

of the movie. His goal is to have a Minneapolis premiere of the movie the first quarter of 2016. “We’ll be talking with several dis-tribution companies once the film is done,” he said. The experience The Winters can’t wait to see the finished product, and they look for-ward to attending the premiere. “We had the “Wild West” show out here but never had a movie made here,” Dan said. Elbert and his wife, Linda, enjoyed the hospitality of the Winters as they were invited to spend the night, which turned into two nights, in a trailer on the ranch, instead of returning home to Maple Grove. Both evenings ended around a campfire, visiting and telling stories. “The biggest plus of all was that Dan and Terri were so welcoming and wonderful to work with. They made the crew, talent and me feel right at home,” Elbert said. Dan has a new appreciation for what actors and actresses go through, especially when shooting so many takes for one scene. The stagecoach scene took eight takes. In another scene, “There was a part where I had to draw my gun. I had to do it five times and my finger was getting weaker and weaker,” said Dan, happy for this once-in-a lifetime expe-rience. “It was a lot of fun,” he said.

WESTERN continued from page 13

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a recent episode of “In an Instant” and just finished shooting a scene for the TV series “Chicago PD.” In addition to acting, Tabby is also a model and has been featured in many local and na-tional ad campaigns,” Elbert said. Extras for filming of the western scenes, along with the Winters, includ-ed Phil Watson and daughter Sammie from Chicago and Randy Ehleringer and Randy Reynolds, both from Roch-ester. Elbert said working in the produc-tion industry over 30 years has given him the opportunity to work with some of the best production people in Min-nesota and the industry. “Minnesota is home to many amazing technical and creative people, as well as many wonderful actors and actresses because of our strong theat-rical community,” he said. “I have de-veloped many friendships within the industry and love working side-by-side

with them.”The “Ice House” shoots

The majority of “Ice House” scenes were shot over 21 days between Janu-ary and March of 2014, at locations in south Minneapolis, Edina, downtown Minneapolis, Mille Lacs Lake, Byron, Osseo and Spring Hill. “All of the exteriors of the actual fishhouse scenes were shot on Mille Lacs Lake. All of the interiors of the fishhouse scenes were shot on a set at Big Event Studio in Minneapolis,” El-bert said. Before choosing the Spring Hill location for the western scenes, Dan drove Elbert around, as he scoped out potential areas to shoot scenes. “I wanted a hill that we could get a wide shot of a stagecoach crossing, and he had that. I needed an area with two paths that intersected for the stage-coach holdup, and he had that. We needed an area that featured a ghost, and he had that. Finally we needed an area that allowed us to shoot down into a ravine, and he had that,” Elbert said. Scenes, with numerous takes, were shot at the Winters’ ranch on a pic-ture-perfect day. “The main scene we shot was the stagecoach holdup. We also shot two short scenes in Dan and Terri’s ghost town: a wide shot of the stagecoach moving across a hill as well as two cowboys on horseback riding through a ravine,” said Elbert. They spent the day, from 8 a.m. to 5 p.m., filming. Elbert estimates around 90 seconds will be used in the western TV portion

Actors wore clothes from the Winters’ large collection. Above, Terri, wearing her western attire, sits on a hill watching the filming, along with fellow stagecoach passenger Randy Reynolds.


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Cherished memories from years past

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WESTPORT – In the fall of 1948, Harry Tripp and a hired hand took turns driving an F20 Farmall tractor from southern Minnesota to a farm west of

Tractor connectionBaileys, Farmalls go hand-in-hand

PHOTO BY DIANE LEUKAMJim and Gloria Bailey of Westport have enjoyed collecting Farmall tractors over the years.

PHOTO SUBMITTEDJim Bailey waves from his favorite tractor, a Super H Farmall, during one of many parades in the central Minnesota area.

Sauk Centre. Harry and his wife, Es-ther, were making a move, along with their only child, 13-year-old daughter, Gloria. At the same time, Jim Bailey, son of John and Dorothea, was growing up near West Union. The Bailey boys started working on the farm at a young age. When they turned 6, Jim and his two older brothers got up early to help with milking, which was done by hand at the time. By the time they were 12, they were driving their F12 Farmall, though Jim said with two older broth-ers, he didn’t get to drive as much as they did. When Jim and Gloria met years later, they already had something in common: Farmall tractors. “I guess what you grow up with is what you drive. Jim and my dad agreed on that,” Gloria said. At one point, Glo-ria’s parents even ran an International dealership in Bellingham, Minn. Jim and Gloria married in 1954, and dairy farmed near Westport. Through the years, they bought most-ly red, though they also had pieces of equipment from other lines. They had numerous Farmall tractors, and over time, Jim began collecting them, though he wasn’t afraid to sell them ei-ther. “I’d sell some once in a while – when I’d get too much money in them,” said Jim, smiling. He’s enjoyed all the tractors, but

admits one holds a special place in his heart.“I’ve got some pretty good ones. I would have to say my favorite is the Super H Farmall that we started farm-ing with. It was three years old when we bought it,” he said. In 2000, they were ready to retire from farming, and at their auction sold seven tractors, including a Case, four Internationals and two Farmalls. They kept many of the Farmalls. They have a collage of photos from the day of their auction. The sale was held on March 11, and they were lucky to have a nice day, with no snow or wind. About the auction, Jim said, “You’re apprehensive about it, but we had good auctioneers, Al Wessel and Kevin Winter, and things went well.” “You hated to see some of the stuff go,” Gloria said. The Baileys had sold their farm, but their involvement with Farmalls was far from over. Jim continued to collect, and is a member of the Pioneer Power Club out of Alexandria, partic-ipating in parades with the group. For the last 15 years, the couple has also kept busy with tractor pulls and tractor-cades. Jim does the driving, but Gloria has been by his side throughout. “Oh we went to lots of tractor pulls. We traveled all over,” she said. They pulled in Sauk Centre, Glen-wood, Alexandria, and as far away as Madison, Minn., for the state pull. Jim has collected many trophies for his efforts in tractor pulls, though he would like to have gotten more firsts. “I could never win with the Super H. I pulled against the Gamradts and they’d always beat me,” he said with a chuckle. Tractorcades are still a fun part of the summer for the Baileys. Every year they have at least one event, usually a fundraiser for some organization. One of Jim’s favorites was this past June, when 31 tractors were driven from a starting point at the Ten Mile Tavern in Westport to Padua and then back by a different route. It was organized

by MBC Drainage and the Sauk Cen-tre FFA to benefit the Eagle’s Healing Nest in Sauk Centre. The Baileys have also collected toy tractors over the years, many rep-licating the actual tractors in the shed outside. Or maybe it would be more accurate to say they were given as gifts from their five children, Debbie, Jim Jr., Carla, Greg and Lori. “They even threw in a John Deere to be funny,” Jim said. The Bailey family color also spilled into life beyond tractors. Snow-mobiling was a favorite family activi-ty while the kids were growing up and perhaps coincidentally, the sleds were red, as seen in an old photo of Jim, Jr. and Greg as young boys sitting on their Herters and Moto-Ski snowmobiles. For her part, Gloria had other in-terests in addition to farming and trac-tors. As a young girl in high school, she worked at the telephone company in Sauk Centre from 4-8 p.m. every weekday and every other weekend. “I worked in the days when you had to say, ‘number please?’” she said. She continued to work there until after their second baby was born, at which time she stayed home to work on the farm. At age 50, when their children were all gone from home, she went to tech school for home health and worked in that field part-time for 20 years. Her collections are of smaller items than her husband’s: forest green glassware, vases, teacups and spoons. The house the couple lives in was moved onto the property from anoth-er farm they had purchased and lived on, a half mile down the road. Though they sold the farm in 2000, they still own 17 acres, and thought rather than have the house torn down, they’d take it with them. Also on the property sits a machine shed that houses their current collection of Farmall tractors. Jim Bailey, Jr. runs the home farm, and Jim and Gloria still own a portion of 400 acres. Jim enjoys helping him out by doing the tillage. “You can take the boy off the farm but you can’t take the farm out of the boy,” Gloria said to sum it up.


Cherished memories from years past

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Fall harvest underway

PHOTOS BY MARK KLAPHAKEJim Weller combines corn Oct. 9 near Elrosa. Weller said the corn was around 19 percent moisture and was yielding over 200 bushels an acre.

Derek Wiechmann (left) unloads high moisture corn Oct. 9 for Russ Herdering who milks 80 cows near St. Rosa.

Florian Euteneuer round bales corn stalks Oct. 6 near St. Martin. Euteneuer said he plans to make around 1,700 bales. He custom raises heifers.

Marvin Braegelman unloads cornstalk bales off trailers Oct. 9 on his farm near Belgrade. Braegelman raises 65 cow/calf pairs on his farm.


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Within the Sauk River watershed there are 253 lakes and over 500 perennial and intermittent streams that eventually reach the Sauk River. This incoming water is made up of stormwater runoff from many different types of land use. Stormwater runoff picks up and car-ries nutrients such as phosphorus and soil particles, called sediment, and deposits them in the receiving water body. However, the longer stormwater is held on the land the more nutrients are captured and used by vegetation. One of the simplest form of stormwater re-tention is a vegetated buffer strip. The vegetation slows down runoff allowing the vegetation to draw up the nu-trients and trap the sediment. A well maintained grass buffer can reduce nutrient runoff significantly while providing better habitat along lakes and streams.

The Sauk River Watershed District (SRWD) has taken a proactive approach to protect the Sauk River from becoming impaired for nutrients and sediment. For the past year, the SRWD has been working with local farmers, a crop consultant, the Minnesota Extension Service and technical staff from the Todd and Stearns County Soil and Water Conservation Districts (SWCD) to develop a buffer program that benefits both the landowner and the water resource of concern. This cooperative effort designed the SRWD’s new “Hayed Buffer Program” which allows a landowner to meet the 50 foot vegetated buffer State rule and still benefit financially.

The SRWD’s Hayed Buffer Program offers landowners 75% cost share to establish a 50 foot vegetated buffer and offers a $100 annual payment per acre to keep the buffer in place for 10 years. In addition, the landowner is allowed to harvest the vegetation twice a year for forage. It is anticipated that by the end of the 10 years the landowner has adopted the buffer into their farm management practices.

PROTECTING WATER

RESOURCES THROUGH A

HAYED BUFFER PROGRAM Photo submitted by Stearns SWCD


Great Northern Theatre Company Proudly Presents:

Nuncrackers: The Nunsense Christmas Musical! This is the first “TV Special” taped by the sisters in their convent basement studio for Cable Access. It stars the nuns you love plus Father Virgil and some of Mt. Saint Helen’s most talented students.

~ and ~Thursday, Friday & Saturday November 19, 20, 21

Thursday, Friday & Saturday & Sunday (Matinee)

November 12, 13, 14 & 15

Show dates:

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All meals include Autumn Harvest Salad, Prince Edward Vegetable Blend, Herb Roasted Baby Bakers,Baguette and Dessert. Special needs accommodated. Call House Manager at 320 241-4682 to discuss.

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1Terms and Conditions apply. Ask your dealer for details. ©2015 CNH Industrial America LLC. All rights reserved. New Holland is a trademark registered in the United States and many other countries, owned by or licensed to CNH Industrial N.V., its subsidiaries or affiliates. CNH Industrial Capital and New Holland Construction are trademarks in the United States and many other countries, owned by or licensed to CNH Industrial N.V., its subsidiaries or affiliates. Productivity Plus is licensed or sublicensed to Citibank, N.A in the United States and to Citi Cards Canada Inc. in Canada.

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ALBANY – When sisters Mary Beth Sauer, Kelly Koziol and Vicky Neff first visited the property of what is now Whispering Acres Retreat, they knew it needed to be theirs. “Our dad discovered the property when it came up for sale,” Kelly said. “He has a deep appreciation for nature and that is something he instilled in us. He saw it as a great opportunity to en-joy and protect nature.” So the sisters, with the prompt-ing of their dad, Erv Sauer, made the journey from their metro-area homes to walk the 116 acres of land, which is thriving with trees and wildlife and sits on three lakes northwest of Alba-ny: Fish Lake, Littner Lake and Bear Lake. “We loved the land, the only prob-lem was that it also came with a huge house,” Kelly said. “We had no idea what we would do with that.” But an idea soon came to the sis-ters, who are avid crafters. “The downstairs looked like the perfect place for scrapbooking,” Vicky said. “It was open, spacious and let in

Whispering Acres Retreat

A family venture leads to a getaway like no other

PHOTO SUBMITTEDSisters Mary Beth Sauer (back, from left), Vicky Neff and Kelly Koziol teamed up with support from their parents, Kathy and Erv Sauer, to create Whispering Acres Retreat, just outside of Albany.

By LIZ VOSStaff Writer

plenty of natural light.” In an ‘ah ha’ moment, the three de-cided to make the purchase together, renovate the home and utilize it as their own living dream, called Whispering Acres Retreat. “We bought it in December of 2008 and welcomed our first guests in January of 2010,” Kelly said. The approximate year between the purchase and opening to the public was spent meticulously renovating the home and learning about its past. “Most of what we have heard about the property is hearsay,” Mary Beth said. “People have told us lots of stories over the years.” The sisters were told that a man named Fred Wachler and his wife built the home in 1978. Wachler was a wealthy businessman in the glass industry. He and his wife never had children but built the home to entertain friends and business contacts, giving them an escape to enjoy and unwind. “They had plenty of parties and invited all sorts of people to come out here to stay,” Kelly said. “Later in life, after his wife passed away, Fred devel-oped dementia. Eventually, the prop-erty went up for sale when he went into the nursing home before passing

WHISPERING ACREScontinued on page 20

PHOTO BY LIZ VOSAn entertainment room features one of the home’s three fireplaces, cozy seating, movies, books and a walkout atrium door leading to one of two patio spaces.


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away.” Despite not knowing exactly who the Wachlers were or what sort of life they led at the property, the sisters have been respectful to the nostalgia of the home and now carry on its supposed original purpose of providing a fun and relaxing getaway for others. “We cater mainly to groups of women and while most come to en-joy group crafting weekends, there are groups that just come to relax and en-joy each other,” Kelly said. During the renovation process, the sisters trusted the knowhow of ex-perts to help them through the project, moving brainstorming sessions and unexpected problems into the beautiful space now available to guests. “We worked with as many local contractors as we could and tried doing as much of the work ourselves as pos-sible,” Mary Beth said. “It was pretty interesting to see the process. We each had our specific talents to bring to it.” Through the year-long renovation, the sisters replaced flooring, tore down walls, painted, pulled down an array of 1970s wallpaper, repaired water dam-age, turned an old-disheveled pool into a backyard patio and did a complete renovation in the kitchen. “It was very closed off originally,” Kelly said of the entryway and kitchen area. “We took out the low ceiling and a full wall, which opened this whole space up. We also reconfigured the ap-pliances and made it more accessible.” The kitchen now serves as a cen-terpiece to the main floor of the home, which also includes a sitting room with plenty of natural light and a cozy fire-place. A second fireplace reaches up to the vaulted ceiling on the opposite end of the main floor in the entertainment room. A comfortable and spacious din-ing space separates the entertainment

WHISPERING ACRES continued from page 19

PHOTO SUBMITTEDThe kitchen of the home underwent a complete renovation, which included rearranging the layout and removing a wall to make the space open and functional.

room from the kitchen. Each of the bedrooms got a fresh coat of paint and all new furniture while the master bathroom underwent a full renovation. The warm and invit-ing spaces offer incredible views of the tree-encompassed yard. On the lower level, an open layout offers space for several tables which are used for crafting. The windows beckon the sunlight and a lower-level patio is easily accessible to catch fresh air. There are plenty of extra spaces around the home where comfortable couches and cozy chairs offer a spot to gather as a group or to sit alone to read a book or take a rest from the excite-ment of the getaway. While the retreat is available for most of the year for groups to scrap-book, quilt or just relax, it is closed from Memorial Day to Labor Day when the sisters and their families uti-lize the property as a retreat of their own. “It’s really nice to have it available to us. We grew up in the country and all of us still have a part of us that loves being in the country,” Mary Beth said. “When we first came here, it just gave us this peaceful, warm feeling. It was perfect.” The sisters not only love the prop-erty to enjoy themselves, but also have been grateful to have it to introduce their own children to life in the coun-try. “We all get together as a family three times in the summer to be here,” Kelly said. “Having all seven grand-children and our parents together is awesome. We spend a lot of time at the lake and just enjoy being here.” The Whispering Acres Retreat project put the three sisters in the po-sition to achieve one large goal as a

team and it continues to give them an opportunity to see each other often, since they all travel from their homes near the Twin Cities on a weekly basis to clean and prepare the home for the next guests. “It is nice that we can get together as often as we do,” Vicky said. “Not only to see each other, but also our par-ents, who live near St. Anna.” “Our parents are amazing,” Mary Beth said. “They watched our kids for us while we went through the renova-tion, supported our plan in every way possible and continue to care for this project and this property. This really is a family venture.” The sisters point out that their dad, who is the local on-call maintenance person for guests, has dedicated his time to putting the property through a reforestation process, ridding the land

of buckthorn and other weeds and re-placing them with a multitude of oak trees, black cherry trees and native plants. He also created a pollination garden on the property. “His goal is to eventually put it into a land easement, which would pre-serve it forever,” Mary Beth said. “He wants to create a haven here.” While the future plan is for pres-ervation, the sisters and their many guests are already preserving their memories of the retreat. “This project helped us become closer and more open and honest with each other,” Kelly said. “We have al-ways been close, but this made it even better. We just knew it was something special when we came the first time – it continues to offer so much.”


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As cooler weather rolls around, the risk of antifreeze poisoning for cats and dogs increases. The toxin in antifreeze is ethylene glycol and traditional antifreeze (radiator coolant) is about 95 percent eth-ylene glycol. It tastes sweet so animals, and for that matter chil-dren, find it pleasant to drink. What you might not know is that ethylene glycol is also found in the following: windshield de-icing fluid, motor oil, hy-draulic brake fluid, paint, solvents, wood stains and decorative snow globes. In our neck of the woods, people often put anti-freeze in the toilets to winterize cabins. On entering a cabin, the family dog often races in and heads right for the toilet for a drink which may be deadly. Ethylene gly-col works incredibly fast, and treatment must begin within hours of exposure to prevent irreversible damage and death. It only takes a small amount of this toxin to be deadly – fractions of a teaspoon for an average cat or a few tablespoons for a dog, depending on their size. There are three stages of symptoms for ethylene glycol poisoning. The first stage begins within 30 minutes to 12 hours after exposure and is dominated by neurologic symptoms. It looks like alco-hol intoxication – depression, stumbling gait, drooling and seizures with increased drinking and urination. If you were to check your pet’s temperature it would be low – below 100 degrees. The second stage is the cardiac stage and occurs 12 to 24 hours after exposure. Your pet will seem to be improving because the above symptoms will be resolving but on the in-side they are getting sicker. If you were to check their heart rate and breathing they would both be very rapid. The third stage begins 12 to 24 hours after exposure for cats and 36 to 72 hours after exposure for dogs and is the acute kidney failure stage. At this point, chances of survival are slim. Pets will be severely depressed and not eating. They may have horrible-smelling breath, vomiting, diarrhea and seizures. The most important information that will lead to quick, effective treatment is knowledge of possible exposure. There are specific ethylene glycol bedside tests that can be run, but some clinics don’t have them. They are only accurate in a small window of time after exposure be-

cause the body absorbs and breaks down ethylene glycol quickly. More advanced diagnostic labs have better tests but the turnaround time from submitting a sam-ple to getting a result can be too long to be used for decisions regarding treatment. A vet can determine if ethylene glycol is the cause of your pet’s illness by doing blood tests for kidney function and acidi-ty and a urinalysis to check for character-istic crystals that will form often within three hours (cats) to six hours (dogs) of exposure. If you see your pet consume anti-freeze, induce vomiting and take them to your veterinarian immediately. Treatment for antifreeze poisoning must be started quickly – within hours after exposure – to be effective. There are two treatments. One is a drug called fomepizole (Antizol) which slows the breakdown of the eth-ylene glycol into the toxic metabolites which cause the damage and the other is ethanol. Both are given intravenously. The veterinarian may perform additional decontamination measures such as wash-ing out the stomach contents or adminis-tering activated charcoal orally to slow absorption of the toxin. Intravenous fluids and medications to combat changes in the blood and kidneys may be started. Your pet will most likely be in the hospital for several days. The best way to avoid this nightmare is to prevent exposure to this toxin. There are low-tox versions of antifreeze that have propylene glycol instead of ethylene glycol and are formulated to have a bad taste. This chemical is less toxic but not harmless. Keep all products with eth-ylene glycol tightly sealed and stored out of the reach of pets and children. Clean up all spills and leaks from your vehicle immediately and dispose of cat litter or rags used for cleanup where they cannot be accessed. Repair any vehicle leaks promptly. Be wary of letting pets drink from puddles that may have run-off from parking areas and consider washing your dog’s feet after a walk. Never allow pets access to an area where radiators are be-ing drained. Cats often become poisoned after walking through a spill and then licking their feet. If you suspect a possi-ble poisoning in your pet, call your veteri-narian or local veterinary emergency clin-ic. The ASPCA Animal Poison Control Center is also available 24/7 for phone consultation at (1-888) 426-4435. There is a fee for this service but it could save a life.

Antifreeze poisoning in pets

by Wendy Womack, DVM


Recipes Submitted byJennifer NelsonC

OU

NTR

Y ACRES

CACountry Cookin'RE

CIP

ES FROM OUR REA

DERSCC

Sauk Centre

Pesto-Chicken Penne Casserole

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Located at 209 County Road 156 in Albany Industrial & Business Park. Located 1/2 mile south of Albany on County Road 41, then 3/4 mile east on County Road 156. The building faces Interstate I-94

Store Hours: Mon-Thurs 9:00 am - 7:00 pm; Fri 8:30 am - 7:30 pm; Sat 8:30 am - 6:30 pm; Sun 11:00 am - 5:30 pm320-845-7199

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1 package (16 ounces) penne pasta6 cups cooked chicken, cubed4 cups (16 ounces) Italian cheese blend3 cups fresh baby spinach1 can (15 ounces) crushed tomatoes1 jar (15 ounces) Alfredo sauce

1 1/2 cups 2% milk1 jar (8.1 ounces) prepared pesto1/2 cup seasoned bread crumbs1/2 cup grated Parmesan cheese1 Tbsp. olive oil

Cook pasta according to package directions. Meanwhile, in a large bowl, com-bine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pes-to. Drain pasta and add to chicken mixture; toss to coat. Transfer to two greased 8 inch square baking dishes. In a small bowl, combine the bread crumbs, Par-mesan cheese and oil; sprinkle over both casseroles. Cover and freeze one casserole for up to three months. Cover and bake the remaining casserole at 350 degrees for 40-45 minutes or until bubbly. To use frozen casserole: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until bubbly. Yield: two casseroles, six servings each. This is my favorite chicken dish that everyone loves, and I love that it makes enough to freeze for later to use on a busy night.Source: Taste of Home

Taco-Filled Pasta Shells2 pounds ground beef2 envelopes taco seasoning1 1/2 cups water1 package (8 ounces) cream cheese, cubed24 uncooked jumbo pasta shells 1/4 cups butter, meltedAdditional ingredients (for each casserole):

1 cup salsa1 cup taco sauce1 cup (4 ounces) shredded cheddar cheese1 cup (4 ounces) shredded Monterey Jack cheese1 1/2 cups crushed tortilla chips1 cup (8 ounces) sour cream3 green onions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for five minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for one hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to three months. To prepare remaining shells, spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9 inch square baking dish; top with shells and taco sauce. Cover and bake at 350 degrees for 40 minutes. Sprinkle with cheese and chips; proceed as directed. Yield: two casseroles, six servings each. This recipe is my kids’ favorite dinner dish. And it’s another of my favorites because you can freeze the extra for another time.

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YOUR COMPLETE FARM & HOME STORESAUK CENTRE

1050 Centre Street • Ph. 320-352-5261STORE HOURS

Monday - Thursday 8 a.m. - 7 p.m. • Friday 8 a.m. - 8 p.m.Saturday 8 a.m. - 6 p.m. • Sunday 10 a.m. - 4 p.m.

GLENWOODHwy. 28 & 55 • Ph. 320-634-5209

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Raspberry Cream Cheese Coffee Cake3 Tbsp. butter, softened3/4 cup sugar, divided1/4 cup plus 2 Tbsp. egg substitute, divided1 tsp. grated lemon peel1 tsp. vanilla extract1 1/4 cups all-purpose flour

1 1/4 tsp. baking powder1/4 tsp. baking soda1/4 tsp. salt1/2 cup buttermilk1 cup fresh raspberries2 ounces reduced-fat cream cheese1 tsp. confectioners’ sugar

In a large bowl, beat butter and 1/2 cup sugar until crumbly, about two min-utes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk. Pour into a 9 inch springform pan coated with cooking spray; sprin-kle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries. Place pan on a bak-ing sheet. Bake at 375 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners’ sugar. Serve warm. Refrigerate leftovers. Yield: eight servings. This is my favorite breakfast/brunch recipe to make because it uses fresh raspberries and the kids love it.Source: Taste of Home

Egg and Sausage Strata12 slices white bread, crusts removed, cubed1 1/2 pounds bulk pork sausage1/3 cup chopped onion1/4 cup chopped green pepper1 jar (2 ounces) chopped pimientos, drained

6 eggs3 cups milk2 tsp. Worcestershire sauce1 tsp. ground mustard1/2 tsp. salt1/4 tsp. pepper1/4 tsp. dried oregano

Line a greased 13- by 9-inch baking dish with bread cubes; set aside. In a skil-let, cook sausage with the onion and green pepper over medium heat until meat is no longer pink; drain. Stir in pimientos; sprinkle over bread. In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture. Cover and refrigerate overnight. Cover and bake at 325 degrees for one hour, 20 minutes. Uncover; bake 10 minutes longer or until knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12-15 servings. I use this recipe for a bridal/baby shower breakfast/brunch. It goes over really well and I never have any leftovers.

Broccoli Shrimp Pasta Toss2 cups uncooked bow tie pasta1/4 cup chopped onion3 garlic cloves, minced1 Tbsp. butter1 Tbsp. olive oil

2 cups fresh broccoli florets1/4 tsp. salt8 ounces uncooked medium shrimp, peel and deveined1/4 cup grated Parmesan cheese

Cook pasta according to package directions. In a large nonstick skillet, saute onion and garlic in butter and oil until tender. Add broccoli and salt; cook and stir over medium-high heat for eight minutes. Add shrimp; cook and stir 2-3 minutes longer or until shrimp turns pink and broccoli is tender. Drain pasta; transfer to a large serving bowl. Add the broccoli mixture; toss gently. Sprinkle with Parmesan cheese. Yield: four servings. This is one of my favorite lunch recipes to make. Leftovers refrigerate nicely so when the kids are in school during the day, I can have this for lunch and send some with my husband, Pete.

Chocolate Carrot Cake3 cups finely shredded carrots2 cups sugar1 1/4 cups canola oil4 eggs2 cups all-purpose flour1/2 cup baking cocoa1 tsp. baking soda1/2 tsp. salt

Frosting:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened3 3/4 cups confectioners sugar1/4 cup baking cocoa3 tsp. vanilla extract1/4 cup chopped walnuts1/4 cup semisweet chocolate chips

Line two 9 inch round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mix-ture until blended. Pour into prepared pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners sugar, cocoa and vanilla until smooth. Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.Yield: 12-16 servings. This is my favorite, moist cake to make for special occasions.


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