Country Acres November

ountry
C cres
A
PRSRT STD
ECR
U.S. POSTAGE
PAID
PERMIT #46
522 Sinclair
Lewis Ave.
Sauk Centre,
MN 56378
A Supplement to the Star Shopper
Friday, November 20, 2015 Edition 10
Focusing on Todays Rural Environment
Gould brothers shoot to influence
Marksmen abound with

talent, anchored with purpose
By MARIA HAGER
Staff Writer
LONG PRAIRIE What
happens when two brothers
knack for shooting mixes with
their determination to succeed and
combines with their shared values
rooted in family and faith to form

a lifestyle? The answer can be
found in Aaron and Steve Gould
of Gould Brothers Exhibition
Shooting.
PHOTOS BY MARIA HAGER
Aaron Gould of Osakis and his brother, Steve Gould of Long Prairie, have grown a hobby of hunting
into a full-time career as exhibition shooters.
Steve Gould shoots a hand-thrown clay with a shotgun placed

behind his back. Gould, who had little interest in hunting or guns
in his youth, has now mastered an array of trick shots.
Our goal is not to be the best

exhibition shooters in history,
Steve said. Through the course
of time, if someone labels us that
then thats great. But, we want to
be known as the most influential
shooters in history. How do we do
that? We focus on youth sports,
firearm safety, outdoor values,
traditions and conservation. All
these things are important in our

lives, and we want to bring those
messages. But, most importantly
is living a life of faith.
Before Steve and Aaron
could ever portray their message,
they had to start shooting.
Aarons interest in hunting
was sparked at an early age by
squirrel hunting with his uncle. At
the age of 12, he shot his first deer.

I had a passion for hunting,
and it was definitely an interest,
Aaron said.
Steve, on the other hand,
had little interest in hunting. And
admittedly, the two brothers did
GOULD BROTHERS
continued on page 4
Restoring old
memories
Jim Stodolka owns
incredible car collection
By BRYAN ZOLLMAN
Staff Writer
AVON - Taking a tour of Jim Stodolkas property is like walking through a classic car museum.
His backyard is lined with old cars from the
40s, 50s, 60s and 70s. His garages are packed of
fully-restored classic cars, motorcycles and bicycles. The walls are adorned with automotive memorabilia. Decades-old oil cans are neatly stacked on
shelves.
And in his main garage sits a 1949 red Hudson
he is in the midst of restoring. It was the first car he
ever bought and used to drive his future wife home
from the Pelican Lake Ballroom.
STODOLKA
continued on page 6
PHOTO BY BRYAN ZOLLMAN
Jim Stodolka of rural Avon sits in his garage by his first car, a 1949 Hudson he purchased for $20. At the time the
car didnt have an engine so he bought another car with an engine for $10 and used it for the Hudson. It was the
car he gave his future wife, Carol, a ride home in after they met at the Pelican Lake Ballroom. Stodolka is restoring
the car this winter, his latest of many restoration projects he has completed in the past 25 years. He owns several
other restored classics and his backyard is full of cars from the 40s through the 70s.
Page 2 Country Acres - Friday, November 20, 2015
country...
Country
This
month
in
the

cres
A
Published by
Star Publications
Copyright 2014
522 Sinclair Lewis Ave.
Sauk Centre, MN 56378
Phone: 320-352-6577
Fax: 320-352-5647
NEWS STAFF
Mark Klaphake
Editor
Diane Leukam
Assistant Editor
Bryan Zollman
Assistant Editor
Jenn Janak
Writer/Page Layout
Andrea Borgerding
Proofreader/Page Layout
Herman Lensing
Writer
Carol Moorman
Writer
Liz Vos
Writer
Maria Hager
Writer
Story ideas send to:
diane@saukherald.com
or mark.k@dairystar.com
PRODUCTION STAFF
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SALES STAFF
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320-260-8505
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320-247-2728
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320-291-9899
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Mike Schafer
320-894-7825
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.
8, 10
Soenneker tells story of
greener pastures
11-12
Wine connoisseurs Q&A
More inside
18-19
A memorable harvest
for area farmers
15
13-14
16-17
21
22-23
Hunting Q & A
Sand revels in hunting preserve
Country Business: Crooked Willow
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A richer life
Friday, November 20, 2015 - Country Acres Page 3
A man with an accordion strolled by, as my friends and I sat at a sidewalk

caf enjoying lunch. We had wine with our meal, just a house wine but very
good. After the meal, limoncello was brought out for us to try. With a little time
to spare, we sipped on it, enjoying the strong lemony taste of the liqueur.
That was in Rome back in 2003, while we waited for our chance to catch
the next tour of the Vatican Museum, which was across the street. It could have
been the scene from a movie; it sure felt unreal. A farm girl from
the Midwest, drinking wine in Italy wasnt something Id ever
expected.
The place and the lunch were special, and one reason is that
it was in slow motion, sort of.
Slowing down is probably the most important part of the
equation. Many of us live a good portion of our lives on the run,
wolfing down our food with little thought to what were doing,
so we can be in the next place or doing the next thing. How often
do we eat our food from a bag because theres no time to cook? by Diane
Quite often we cant even remember what it was or how it tasted, Leukam
were so distracted.
The most memorable meals for me always seem to happen in a relaxed atmosphere when theres no need to be anywhere else. Along the way, Ive acquired
a taste for wine, maybe because as you get older you finally have time to enjoy
something that you can actually sip and not guzzle.
Ive been to several wine tastings where they pair the wine with certain foods.
Each pairing tastes different, and helps you know more what you like and dont
like. However I have a long way to go, my knowledge is still sketchy at best and
Im still bewildered walking down the wine aisles at the local liquor store. Why?
There are over 3,000 different wines in stock. There are reds and whites, imported and domestic, dry and sweet and everything in between. Hows a girl to know?
(One helpful suggestion was to use your smart phone to take photos of the wines
you like and the ones you dont and make a file for each just dont mix them
up).
In this months issue of Country Acres, we start gearing up for the holidays
by trying to help out our readers with a Q&A that features wine lovers from our
area. I hope you enjoy their insight on the subject as much as I have. They shed
light on something thats a mystery to most of us. One thing I took away from it
is you can make it as simple or intricate as you wish, but the main thing is to not
worry about it and find out what you like.
The world of wine is an amazing place, open for exploration by anyone who
is interested. While I enjoy wine, maybe what it represents is what I love more.
To me, the best wine pairing is to slow down with good food, good people and
good conversation. When these things come together, life seems to be richer.
Benjamin Franklin once said, Wine is constant proof that God loves us and
loves to see us happy. Now whos going to argue with Ben?
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GOULD BROTHERS continued from front
PHOTO BY MARIA HAGER
Aaron Gould shoots a hand-thrown clay. Moments before he was laying on the
ground, only to hoist himself into push-up position to make the shot.
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not have very much in common growing

up, and being four years apart, spent little
time together.
What finally did bring the brothers
together was the decision to become
Christian; made while both were in college,
Aaron at St. Cloud State University in 2004
and Steve at North Dakota State University
in 2006.
The two started hunting together.
Then, in the summer of 2007 when there
was nothing to hunt, they started shooting.
While shooting, Aaron showed Steve a
video of Tom Knapp doing trick shooting
with a shotgun. Steve, who initially thought
the videos were staged and edited, was
amazed at what Knapp could do.
The brothers started attempting
simple shots with hand-thrown clays. First
powdering one clay, then two, then three
and the pattern continued.
It morphed into a fun, challenging
and addicting thing, Steve said. There
was always something new we could try.
We just had a lot of fun doing exhibition

shooting.
The turning point came when they
witnessed Tom Knapps live show in Little
Falls in the spring of 2009. Knapps ability
to shoot coupled with his stage presence
opened their eyes to the possibility of doing
live shows themselves.
After compiling a routine all summer,
Aaron and Steve performed their first show
for family and friends in the fall. They
continued their act and had their public
debut in the spring of 2010 at Bestes
Sporting Clays in Sauk Centre.
We went in there and said you know,
well take whatever you are willing to pay,
Steve said. We just wanted to get in front
of an audience and have the opportunity to
do a live show at that point. Beste gave us
a case of ammo for our show. And, to be
honest, thats probably all the show was
worth.
The brothers were determined and
continued to perform locally, gaining
confidence, talent and notoriety.

The original plan of re-evaluating
their shooting schedule after three
years turned into a fairy tale story
of more live shows, budding
sponsorships, TV appearances
and the transition to a full-time
exhibition shooting career.
Every year there was growth
and every year there were new
doors and those doors led to
getting Winchester as a sponsor,
our show fees increased, and
we kept doing more and more
shows, Steve said.
Steve entered full time in
January of 2013 with Aaron
following in February of 2014.
Last year, they did 40 shows.
Their goal, however, is not to do
more shows. Rather, its to find
a balance between doing what
they do, influencing people and
having a strong family life. Steve
is the father to two Aliana, 5
and Rylan, 3 and is married to
Courtney. Aaron and Breanna also
have two children Tristan, 2 and
Micah, 10 months.
While they may have started
shooting one or two hand-tossed
clays, they are now shooting from
push-up position, spinning 180
degrees before powdering clays
and downing a clay only after
kicking an unloaded gun up from
a foot, to load and connect; not to
mention shooting off nine clays in
quick succession.
The Gould boys are more
than content to be where they are
now.
It is a joy to be doing what
you are supposed to be doing,
Steve said. And it all comes
through living a life following
Jesus.
As they get busier, the
biggest struggle is finding time to
From tricks to bucks
PHOTO BY MARIA HAGER
Aaron Gould, left, catches an unloaded shotgun from his brother,

Steve. Then, Steve tosses the ammo for Aaron to load into the gun
while Steve throws a clay for Aaron to aim and shoot. The trick is
one of many the brothers perform during their live shows.
practice.
It all comes down to handeye coordination, Aaron said.
And, it comes down to a lot of
practice. There is a specific site
picture with every shot. A shot
from the hip has a different site
picture than a shot over the head.
Ideally, they would spend
three days a week shooting off
1,000 rounds each, totaling
60,000 rounds between the two of
them in a summer.

Their
show
season
rounded out with a final bang in
Thomasville, Ga., on Nov. 15. The
brothers are not, however, done for
the year. They will be releasing a
series of episodes on their website
( w w w. g o u l d b r o t h e r s . c o m )
entitled Gould Brothers Shoot to
Thrill. Each episode will feature
a wild exhibition shot, shooting
tips and an Aaron versus Steve
segment.
So no matter what trick they
PHOTO SUBMITTED
Aaron Gould is pictured with his self-nicknamed Red Willow

Deer which he killed in 2012. The deer had an official score of
240 1/8 inches.
are practicing or video they may

be tapping, the brothers recognize
they did not simply happen upon
their success. They are blessed.
We are very blessed with
the opportunities we have had,
Aaron said. We have had doors
that have opened, but we have
worked hard.
Steve agreed.
I firmly believe God has
a purpose for our lives, Steve
said. Everyones life has a
purpose. Every individual is a
unique person with talents, gifts
and passions and thats all for
a certain reason. It is amazing,
looking back, at how our separate
decisions to commit to God,
completely redirected our life
paths, brought us together and
put us on this trajectory. We had
a dream. And what we are doing
now is a reaffirmation that we are
living out our purpose in life.
Aaron Goulds marksmanship

downs deer of a lifetime
By MARIA HAGER
Staff Writer
OSAKIS Not everyone can say they have gone hunting.

Even fewer can say they have gone deer hunting and managed to
shoot two world-class bucks in the span of three years.
Aaron Gould, who shot his first deer at the age of 12, has
managed just that feat.
During the 2012 hunting season, Gould shot a buck measuring 240 1/8 inches on the Boone and Crockett scale; a whitetail
deer most would consider to be a once in a lifetime and one that
Aaron dubbed the Red Willow Buck.
Then in 2014, he shot a 10-point buck measuring 175 inches.
Both deer were shot in Todd County on separate pieces of land.
If you want to shoot big deer you have to be able to let
the younger ones walk by to reach maturity, Aaron said. Being
able to harvest two world-class animals in the span of three years
is a dream come true. Hunting is a passion for me that is a yearround quest for excellence.
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STODOLKA continued from front
PHOTOS BY BRYAN ZOLLMAN
It took six years for Jim Stodolka to restore this 1961 Dodge Dart Seneca squad car.
Sodolka has put 25,000 miles on the car and said it is the one car that gets the most
attention from people.
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At the time I was looking for a

car and this one fit my style, he said.
I thought it was pretty neat.
The car cost him a whopping $20,
but it was cheap because it didnt have
a motor. So Stodolka bought another
car with a motor for $10 and dropped
that motor in the Hudson.
The purchases were the start of a
hobby that has spanned decades and
has turned his backyard into a classic
car memory lane.
When I bought those first two
cars it all kind of snowballed from
there, said Stodolka. I just kept
buying old cars from farmers.
Stodolkas classic car paradise is
located in rural Avon where he lives
with his wife, Carol. Most days the retired machinist is in his garage working on his latest project. The backyard
is full of old, beaten-down cars he either got for free or paid mere pennies
for. In all there are more than 150 cars
and trucks of all makes and models.
The majority of the cars are used
for parts for some of his restoration
projects. He restored his first car a
1970 Dodge Super Bee 25 years
ago and hasnt stopped since.
The trouble is I restore them and
then cant get rid of them, he said.
Thats because he doesnt want
to. Each car holds a special place in
Stodolkas heart and mind. It brings
back memories of a time gone by.
A walk through his garages reveals many cars he has restored over
the years to polished perfection.
There is the 1956 Nash Ambassador
Super, a 1957 Dodge Sweptside pickup, a 1970 Dodge Challenger, 56 Im-
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perial, 47 Plymouth Coupe,

84 Shelby Charger, 69
Ford Mustang, 37 Desoto
Business Coupe and a 1961
Dodge Dart Seneca squad car
that harkens back to the days
of Mayberry Lane and Barney
Fife.
That one is popular with
people, Jim said. Its a nice
car and I drive it quite a bit. It
gets a lot of attention and everybody calls it the Barney or
the Andy.
When Stodolka bought
the car there were still a few
original police parts attached,
such as the horn button on the
floor with wire, battery shield,
a certified speedometer and a
few other unique items that
makes it a squad. He has put
N25,000 miles on it since he re.stored it and said sometimes
the has to be careful driving
it because it draws so much
attention that passersby dont
pay attention to the road.
I get a lot of people waving or tooting their horn,
he said. And a lot of pictures being taken. Sometimes
theyll get close to ending up
in the ditch!
The squad car took three
years to restore. The Sweptside pickup took seven years
and his current project is in
year six.
Im in here every day,
he said of his garage, which
is neatly organized with tools
and parts. I have other things
to do, but I try to get at least
one part on the car per day.
That way it will eventually
get done.
Stodolkas favorite cars
Stodolka pulls the cover off his 1957 Dodge Sweptside pickup, a rare truck that took him seven years
to restore.
are from the 1950s when the

car industry took big strides
in innovation.
Thats when Fraser came
out with the Traveler and the
Vagabond was the first hatchback, he said. Then there
was the Desoto; they called
it a carry all. It was the same
type as a hatchback but the
back window didnt open.
Taking a walk through his
backyard, Stodolka can point
to a car, name the year, make
and model and what is unique
about it. He is a walking encyclopedia of classic cars.
In addition to cars he also
restores old motorcycles and
bicycles and even restored a
1958 Fairbanks Morse rid-
ing lawnmower. His restored

bicycles include a Hopalong
Cassidy and a Schwinn
Whizzer motorized bike. Hes
also working on a 1957 Hackney Kiddy Car.
When it comes to his
cars, Stodolka doesnt do all
the work on the restoration
process. He usually rebuilds
the frame and then takes it
step by step. But the bodywork and the interior upholstery work he contracts out.
And his son, Mike, helps out
a lot, usually with rebuilding
the motors.
You go through the
frame with all the lines,
brakes, suspension and then
you go through the tranny
and motor rebuild, you tear it

down completely and just go
from there, he said. After
the bodywork is done you go
through the parts and see what
you can restore and what you
have to go out and find.
A lot of parts he finds in
his backyard treasure chest
of cars. As a member of the
Pantowners St. Cloud Area
Antique Auto Club, he has a
solid network of other classic
car lovers he can count on.
And they can count on him.
Theres probably one
other guy who has more cars
restored than I do, he said.
But I probably have the most
cars.
At 66 years old, Stodol-
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down with his passion. He
said although it has gotten
harder physically because he
isnt as nimble, Ill do this
for as long as I am able.
For now, he will focus on
the 49 Hudson.
It was a brown car when
I bought it, he said. My
buddy and I went to the hardware store and bought a gallon of red paint and sprayed
it red.
That might have been
what caught Carols eye. Or
maybe it was Jim. After all,
they have been together for
almost 45 years.
I dont know if she was
impressed with me or my car,
he said. But shes not really
into cars. We just hooked up
and have been together ever
since.
Stodolka hopes the Hudson will be finished in time
for their 45th wedding anniversary. Maybe a trip back to
the Pelican Lake Ballroom is
in store where memories will
flood back of days gone by.
Whether it is a 57 Dodge
Sweptside, a 47 Plymouth
Coupe or a 69 Mustang,
Stodolkas cars bring back
memories of the good old
days. But none are more important than the fire engine
red 1949 Hudson where he
found the love of his life.
I like this one, he said.
Its my first car. Its my
baby.
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S i Af
Service
After
The Sale
Cherished memories from years past
Summer up north
Soenneker tells story of greener pastures

By DIANE LEUKAM
Staff Writer
MELROSE A girl sits on a wooden Campbells

soup crate milking a cow by hand. Both she and
the thin cow pause to look at the camera. The year
was 1934, and the girl was most likely from the
Steinemann family from Melrose. Its a peaceful
PHOTO BY DIANE LEUKAM
Joe Soenneker on his farm north of Melrose.
scene, brought on by a not-so-peaceful situation the

severe drought of the 1930s.
Joe Soenneker was not even born yet, but he
remembers the stories well. In 1934, with the drought
in full force, there was no food for the cattle. With
desperate times calling for desperate measures,
several families in the area decided to send their
cattle north for the summer.
Joes, dad, also named Joe, along with other
members of the Soenneker, Steinemann and the
Pohlmann families, hauled their cattle on trucks
to greener pastures, or maybe more accurately, the
woods of the Lastrup area. Some members from each
family went along.
Dad was up there all summer, Soenneker said.
The first order of business was to confine the
cattle. They built fences, including access to lake
water.
The cattle were brought down to be watered
twice a day, and some of them would try to swim
away, Soenneker said. The cows were milked by
hand, the cream separated and hauled to the creamery
in Hillman.
I still have a cream check stub from the Hillman
Creamery, Soenneker said.
Another photo shows the living quarters for the
families, a simple tarpaper shack with cots for them
to sleep on. They used an old wood stove to cook,
with fuel plentiful from the woods nearby. Being
resourceful, one would imagine they fished from the
lake to help feed themselves. Laundry was done by
hand with water from the lake, and hung out to dry.
On Sundays, they went to church in Bulldog Lake
near Hillman.
SOENNEKER
continued on page 10
PHOTO SUBMITTED
A young woman and her cow pause for a photo at

milking time in 1934 near Lastrup.
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SOENNEKER continued from page 8
In the fall, they all made the trip back home,
where as much feed as possible was stored to get
them through the winter.
Many elderly people with farm connections
will have stories similar to Soenneker. He spoke of
several other families that actually drove their cattle
all the way north, right down the main street of Little
Falls, a grueling three-day trip.
Years later, a young Joe Soenneker (Joes dad,
that is), married Magdlen Wielenberg and they
raised seven children on their farm north of Melrose,
all of them born in the farm home. Their children
include Henry (of Bluffton), Al (deceased), Norbert
(Kentucky) Joe, David, Mary (California) and Helen
(British Columbia).
The cattle were brought down

to be watered twice a day, and
some of them would try to
swim away.
- Joe Soenneker
Though most of the family scattered across the
continent, Soenneker has lived his entire life in the
house where he was born.
Except two years when Lyndon Johnson thought
I should travel the world, Soenneker said. He was
drafted into the military and spent a little over a year
in Vietnam from 1968-69.
He dairy farmed on the home farm until selling
the cows in 2009. He never married and lives with
and cares for his brother, David, who has a disability.
Soenneker said not having family around has
given him more time for one of his favorite things,
traveling. He has enjoyed visiting his siblings over
the years. Three years ago, he and David took a road
trip where they visited 16 national parks.
I got my moneys worth out of my senior pass at
the national parks, he said.
Soenneker has been to 34 states, including every
PHOTO SUBMITTED
A tarpaper shack was built to house family members

who spent the summer up north caring for their dairy
cattle.
one west of the Mississippi except Hawaii. His

favorite has been seeing the General Sherman tree
in Sequoia National Park. By volume, its the largest
living single-stem tree on earth. Its 275 feet tall, 25
feet in diameter and the main trunk is estimated to
weigh over 2.5 million pounds.
Back home, containers of honey sit in the porch,
evidence of another pastime that has kept him busy
for the last 45 years. In the spring, Joe purchases 12
beehives at a current cost of $115 each. Each hive

comes with a package of 18,000 bees along with a
hybrid queen. In the fall, he collects the honey and
sells it locally. After its collected, he gives the hives
to a young beekeeper who takes them to California.
Outside sits the barn where he milked cows all
those years, and where back in the fall of 1934, the
Soenneker cattle were happy to be after making their
long journey home.
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During the drought in 1934, cattle were moved up north

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Q&A Wine
connoisseurs
Mary Kay and Lynn Ersland

Grey Eagle
How did you become interested in wine? Our next door neighbor from 1966
was a wine salesman. He introduced us to Napa Valley wines. We visited Napa
Valley in 1970 and have been wine lovers ever since.
Are you a red or a white wine lover? We drink mostly red wine. We believe
we get a better aftertaste from a red wine with the tannins. We do, however, still
enjoy a good white wine.
What is your favorite wine? We do not have a favorite wine. We do enjoy a
full-bodied red wine with a good finish.
What are some wine-related activities you enjoy? We take trips to grape growing areas of the world every year during their harvest season.
Do you have special accommodations in your home for wine? We have an
old room in our basement that was used to store blocks of ice for refrigeration
during the summer months. This room keeps our wine at ideal temperatures all
year long.
In your opinion, is buying an expensive bottle of wine worth it? We do not
judge a bottle of wine by its price. We will buy a highly-rated wine regardless
of the price if it meets our expectations. We are always looking for a good wine
priced from $10-$20.
If you were to spend a cold winter evening in front of the fireplace with a
movie, what wine would you choose? We would drink any red wine in our cellar
that was ready.
What advice would you give to people who are developing an interest in
wine? Until you feel comfortable doing a lot of research to find special wines,
find a few wineries that appeal to you. Drink these wines and gradually expand
your purchasing to include the many different varieties of wine and different
countries they are produced in. If you can find a knowledgeable wine salesman,
use their experience to help find wines you enjoy in your price range.
How did you become interested in

wine? My family is Italian. I grew up on
a farm near Ward Springs on the same
farm where my grandparents lived. I first
drank wine at my grandparents home
at the age of 4. In the Italian custom,
everyone drinks wine, even the children.
You start out with a lot of water and just
a little wine, and gradually add more until
you can show grandma you have hair on
your chest, and then you get full wine. As
was the custom in Italy, we drank wine
in juice glasses. I started buying wine
when I could and became a collector. You
become a collector when you buy wine
faster than you can drink it.
Are you a red or a white wine lover? It
depends on the time and the place. I tend
to drink red wine in the winter and white
in the summer. And it depends on the
John Vener
food you drink it with. For instance, you
Grey Eagle
wouldnt want to overpower your white
wine with steak, and you wouldnt want
to overpower your fish with a heavy red wine.
What is your favorite wine? The wine I have in my glass at any given time.
Do you have special accommodations in your home for wine? I have a wine room
that stays at a constant temperature and holds 500 bottles of wine. In the room I have
it divided into three categories. First is what I call quaffing wine, or drink-it-now wine.
Second is medium-aged wine for medium aging. Third is my death bed collection, and
those are wines that will live longer than I will. Theyre age-able. So I tell people if you
see me drinking this you know I feel poorly.
What are some wine-related activities you enjoy? Ive gone to many wine tastings
in California and Oregon. I enjoy giving wine to charities for fundraising dinners with
special themes for each dinner. Also, its a real joy if we have visitors with children. I
can give them a bottle of wine in their birth year.
In your opinion, is buying an expensive bottle of wine worth it? I look for what I
call unit value. Youd ask yourself is a $150 bottle of wine 10 times better than a $15
bottle. Often it isnt. I do have some expensive bottles that I bought when they were first
available, and theyve become valuable.
If you were to spend a cold winter evening in front of the fireplace with a movie,
what wine would you choose? It would be a 1994 vintage port, either Taylor Fladgate
or Fonseca.
What advice would you give to people who are developing an interest in wine? I
would encourage people to go to tastings at area wine shops. Dont create obstacles to
enjoying wine by getting wrapped up in the terms, jargon and rituals. Drink what you
enjoy. Pick a starter wine and enjoy it for what it is and go from there. Many people
start with a white zinfandel, and then move into the whites and reds. Drink from good
glasses. (The juice glasses from my childhood now are just collectibles). Wine is meant
to be a staple at the dinner table. If we thought of it that way, it would take the mystery
and discomfort out of it for everyone.
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How did you become interested in wine? My

older brother was stationed in Europe and was
introduced to wine there. When he returned, he
attended college the same time as me. When we
hung out together it was usually over a bottle of
less-than-stellar wine. Back in those days, it was
very difficult to even find wine in a liquor store.
Locally, it was impossible and even in St. Cloud
you were limited to a few German and Italian
wines. Now I can walk into a store in Sauk Centre
and find hundreds, if not thousands, of bottles of
really great wines.
Are you a red or a white wine lover? I favor
a white wine like a nice crisp Pinot Grigio or a
Chardonnay especially in the warmer months. But
I will happily enjoy a nice Cabernet in the winter.
What is your favorite wine? My favorite wine is
Santa Margherita Pinot Grigio.
What are some wine-related activities you
enjoy? I toured wineries when I lived in
California in both the northern and southern
parts of the state. I am happy there are now fun
wineries in Minnesota where one can sip a glass
Roger Reinardy
of wine overlooking rows of grape vines. Ive also
Sauk Centre
attended dozens of wine tastings to learn about
the different varieties, but about all Ive learned is
how to tell wine from vinegar. My taste buds arent as refined as some. But when pointed out, you can
definitely sense different aromas and tastes in various wines. I have also tried making my own wine and
have made some very drinkable wines and some marginal ones. Ive made wines from local offerings
like rhubarb or grapes which came out very drinkable. There are also grape juices from all around the
world available for home brewing. I have made wine from grapes of South Africa, New Zealand and
Germany. In fact, I have a Shiraz from Australia ready for bottling now.
Do you have special accommodations in your home for wine? I have a wine cooler for my white
wines in my pantry that has two different temperature controlled sections. I also have several wine racks;
one in my dining room where I keep some of my favorite reds and one in my basement that holds about
180 bottles of homemade wines I want to forget.
In your opinion, is buying an expensive bottle of wine worth it? Im not much of a wine snob. There
are too many nice bottles of wine under $10 I have yet to discover.
If you were to spend a cold winter evening in front of the fireplace with a movie, what wine would
you choose? I would probably choose a nice buttery Rombauer Chardonnay.
What advice would you give to people who are developing an interest in wine? Get beyond the
White Zinfandel and Moscato. There are some really nice wines out there both sweet and dry. Go to a
wine tasting and find out what there is. Enjoy trying them out.
How did you become interested in wine? I (Steve)

am the owner of Heartland Wine Sales of Minnesota.
We represent six of Minnesotas finest and awardwinning wineries with a focus on locally-grown
grapes. I originally got interested in wine when I
became involved with and eventually took over as
director of all operations at Carlos Creek Winery.
I was hired by the original owners and founders,
Bob and Debbie Johnson, and helped turn it into the
largest winery in the region in the early 2000s. (It is
no longer the largest.)
Are you a red or a white wine lover? Personally, I
lean towards a drier white wine but enjoy most all,
depending on the occasion. As the six wineries I
work with specialize in producing award-winning,
locally-grown grape wines, that is what I tend to
enjoy most of the time. Minnesota wines have come
a long way since I first got into the industry 15 years
ago.
Steve and Laurie Holman
What is your favorite wine? I really enjoy the
Sauk Centre
smaller, boutique-style wineries around the country
that specialize in small batch, hand-crafted wines.
Two favorites we have discovered include the
Reserve Chardonel from Chaumette Winery in southeast Missouri, and both the Chardonnay and
Cabernet Sauvignon from Rolling Bay Winery on Bainbridge Island east of Seattle.
Do you have special accommodations in your home for wine? We tend to keep our lower level cooler
than normal, as much of our wine is resting downstairs. I also recommend an adjustable temperature
wine fridge so that you can have your wine ready at the temp that you enjoy.
What are some wine-related activities you enjoy? We are always seeking out wineries to visit wherever
we travel. Most of these folks tend their wineries with special care, and it is often a second job and labor
of love for them. The great stories that weve heard are endless.
In your opinion, is buying an expensive bottle of wine worth it? Not unless you really know what
you are buying. I have had some decent $9 bottles of wine and some terrible $100 bottles of wine. Much
of the wine made in the United States now is made to be consumed, not saved. Dont buy the cheapest
thing you can find. I tend to look in the $15-$20 range when shopping, and nearly always find a very
approachable product. At that, your cost per glass is between $3-$4. Arent you worth it?
If you were to spend a cold winter evening in front of the fireplace with a movie, what wine would
you choose? Locally, the Midnight Fantasy or Wita Pa from Indian Island Winery of Janesville, Minn.,
are great choices for this time of year. Wita Pa is a holiday spiced wine, excellent heated up slightly.
Midnight Fantasy is a chillable red dessert wine made from the University of Minnesotas Frontenac
grape, and then infused slightly with a fine dark chocolate.
What advice would you give to people who are developing an interest in wine? Go to the wineries,
or take time to go to a tasting or an educational event. There are many in the area, and I personally
am involved in 100 or so a year. Also, if you are shopping for wine, buy your favorite and then buy
something new. The best wine around is the one that tastes great to you.
r
e
r
r
t
h
t
y
A bouquet of pheasants
Sand revels
in hunting
preserve,
partners in
dairy
By MARIA HAGER
Staff Writer
AVON As the 75-cow
herd at Sand Pine Dairy
receives its feed ration, so too,
do over 8,000 pheasants.
Sand Pine Dairy, which
was established in 1860
by Keith Sands greatgrandfather and began as a
mere 80 acre farm, has now
grown to encompass about
300 acres used for the dairy
and is owned and operated by
Keith, his brother, Roger, and
mother, Eileen. But, the land
is also used for the Sand Pine
Pheasants hunting preserve.
While Roger cares for the
cows, Keith focuses on the
dairys paperwork, fieldwork
and repairs. He is also
responsible for the pheasant
operation.
This fall marks the
beginning of the 13th season
for Sand Pine Pheasants. Sand
has been raising pheasants
for more than 25 years. He
JENN JANAK/ DAIRY STAR
Keith Sand began Sand Pine Pheasants hunting preserve 13 years ago. He is also a partner in his
familys dairy Sand Pine Dairy both of which are located near Avon.
began when there were not

enough birds present in the
wild for the hunting season.
I started to do so when
the populations were low, he
said. We would raise birds
and then hunt them. Then,
we started raising more and
selling birds.
The Sand family plants
and harvests 150 acres of corn
and 50 acres of alfalfa for their
dairy along with 120 acres of
rented land. The remaining
Weve talked about

expanding the dairy, but there
are always concerns. Instead,
Ive built this business up and
its worked out well for all of
us, Sand said.
Every year, Sand hatches
over 8,000 pheasant eggs
for the upcoming hunting
season, which runs from Sept.
1 through April 30. Sands
six sons Travis, Luke, D.J.,
Mitch, Morgan and Trent
and his wife, Joanne, all help
SAND
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c
,
y
y
acres are preserved for nine

hunting plots. At the end of the
season, April 30, the remaining
corn crop is harvested and
corn stalks are round baled for
bedding. Sorghum, sunflowers
and native grasses are also
present for pheasant cover.
With the current milk
prices, being able to receive an
additional income other than
the farm has been a blessing
for Sand, as the farm cannot
support three families.
out when they can. In addition

to family, Sand has a handful
of part-time help with the
hunting preserve.
Spring and fall are the
most hectic around here,
Sand said. Were trying to get
crops in and out, plus hunts are
going full bore.
In addition to the cows
and pheasants that call Sand
Pine home, there are seven
Labradors, spanning four
generations, who roam the
grounds. Sand raises and trains
his own hunting companions
and requires that all hunters on
his preserve either bring a dog,
or rent one of his own for the
hunts.
Sands first dog was
Poncho, a good cattle dog.
He was my cow dog,
Sand said. Together we would
round up cattle faster than my
dad, Roger and I could ever do.
The cows would just march to
his tune.
Sands love for hunting
began when his dads (the late
Werner Sand) best friend took
him hunting as a young child.
I was probably 6 years
old when I first tagged
along. There are many great
memories of those times, and
those are some that Ill never
forget, Sand said.
Sand has always most
enjoyed being in the outdoors.
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SAND continued from page 13
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I look at pheasant hunting like this: half the

hunt is about watching the dog work, a quarter is the
camaraderie with hunting buddies and a quarter is the
shooting, in that order, he said.
Sands love for hunting carries over to the
prosperity of his growing business. The sheer number
of birds being shot each season marks the success
of the preserve. Of the 65 hunting preserves across
Minnesota, Sand ventures to guess his business is in
the top 10 for the amount of birds being shot. Fifteen
years ago, 1,200 birds were shot. Last year that
number had grown to over 15,000.
From starting out, to now, things have gotten
bigger and better, Sand said. I have a philosophy
that everything is better if you improve. If youre not
growing, youre dying.
Sand credits the success
of his business to his father.
Werner was a conservation
farmer, and in the 1970s,
planted many acres of
Norway pine trees on the
rolling, sandy hills.
Dads
conservation
efforts have worked well
to create the hunting fields
for the pheasant operation,
Sand said. Every field
has different cover, which is a unique piece to our
property.
Sand determines how many birds he will raise
each year based on the numbers from the previous
season. When the birds are 20 weeks old, they are
ready to be released to the plots to be hunted.
We throw x amount of birds out on each field
to begin the season, he said. Then, every day we
take a number of birds and refill the fields.
Sand is able to get the word out through hunting
shows and a reliable customer base as well as his
website (www.sandpinepheasants.com). Previous
seasons have brought many happy hunters to the
preserve for the daily hunts, which take place from
Seeing everyones smiles on

their faces; watching a disabled
veteran get outside again and
not be limited is the greatest.
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preserve can see as many as 30 hunters at a time and
Sand encourages groups to book in advance.
Ive had people from Australia, Russia, China,
Jamaica, England, France, Mexico and even Alaska
stop by, he said. Ive met a wide variety of people,
including people from all across the continental
United States.
One particular activity Sand believes sets him
apart is his European hunt.
We tried it and its been a booming success, he
said.
The hunt consists of 10 shooting stations
surrounding a release area in the middle of the woods.
Hunters rotate through stations as a minimum of 200
birds are released and travel past them up to 175 feet
overhead. The hunt can
be reserved for private
groups of 20-30 or can be
used by individuals for
open invitation hunts.

Sand is proud of the
clean, profitable business
he has grown. But, the
and the preserve are
Keith Sand dairy
not the only jobs Sand
devotes his time to.

As a side business,
Sand sells Action Track Chairs, an all-terrain
wheelchair designed for the disabled to regain their
freedom for outdoor activities.
Seeing everyones smiles on their faces;
watching a disabled veteran get outside again and not
be limited is the greatest, Sand said.
So while a group of pheasants is referred to as a
bouquet, Sand more often than not sees a different
kind of bouquet one of smiles. Sand routinely
receives compliments for his work.
That is whats really rewarding about my job,
he said. Thats what makes getting up every day
worth it.
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Gary Rothstein Brittany Frank Jolene Zachman Sharelle Burg
320-290-7818 320-293-7412 320-262-4550 320-248-5204
320-243-7403
Deer
Hunting
Q&A How successful was your hunt this year?
How many years have you
been hunting? I have been
hunting for over 45 years now.
I started when I was 17 or 18.
My neighbor was the first person I hunted with. We would
go hunting for squirrel, pheasants and ducks. Eventually I
started deer hunting.
Do you hunt with a firearm,
a bow, or both? I use a shotgun around here. A few years
after I started hunting, I used
a rifle but have been using a
shotgun for many years now.
Lenny Heitzman
How successful was your
hunt this year? Its been a
Avon
very good year so far, and
were not done yet. I have gotten one-and-a-half deer. Yesterday both my son and
I shot one. I got my eight-point buck on opening day. So far we have nine deer
for 13 guys. We hunt with all family and friends. We have gotten two fawns, three
does and four bucks, and they have all been shot in this area. Four of them have
been on our farm land.
What do you like most about deer hunting? Getting to go with friends, family
and neighbors. We all work together with the hunt.
Tell us your most memorable hunting story. I was hunting with my daughter
who was around 21 at the time. It was her first year hunting. A deer came up very
close by, and she didnt want to shoot it. She let it go. She said she thought it was
too pretty to shoot and has never been hunting since.
What is the biggest deer you have ever shot? A 10-point buck weighing 178
pounds that I shot 20 years ago near St. Wendel. I had probably only been hunting
for a half hour and was in my stand. A neighbor was driving his vehicle around
the field and must have scared the buck up because there he was, only 30 yards
away from me.
How many years have you been hunting? I
have been hunting for 40 years.
Do you hunt with a firearm, a bow, or both?
I hunt with both.
How successful was your hunt this year? I
have shot nothing to date.
What do you like most about deer hunting?
Being in the woods hunting with friends and
family.
Tell us your most memorable hunting story.
When my kids started hunting with me and my
wife, we helped them harvest their first deer.
I receive more enjoyment through their eyes
from the stories they tell everyone.
What is the biggest deer you have ever
shot? A five-by-five mule deer that weighed
240 pounds, scored 173, and I shot it at 150
yards in an irrigated hayfield in Colorado.
How many years have

you been hunting? Since
I was 16, so for 24 years.
I started hunting when
my grandpa and uncle
had land by Bemidji. We
rifle hunted for 10 years.
Since then, weve been
shotgun hunting around
the Lowry area.
Do you hunt with a
firearm, a bow, or both?
I shotgun hunt.
How successful was
your hunt this year?
Barry Bohnsack
It was very successful.
There are a lot of years
Osakis
where I dont see
anything and come out empty-handed. But this year, I got a 10-point buck; it was
exciting. There was a combine that came out to a nearby field, and I thought I
would let the combine do the work for me. I thought he might scare something
out of the field that would run my way, but they had trouble getting the combine
to work. So I decided to walk through a low area that was really thick with brush
and tall grass. The deer got up 20 feet in front of me, and I shot three times but
had no idea I hit him. I went to the top of the hill to talk to the guy running the
grain cart because I didnt see him break stride on the three shots I took. He said
it didnt come out to the corn. I went back to the brush area and found him 300
yards from where I shot. It was exciting to see because I had no idea it was a
10-point when I shot. Its the biggest deer I have ever hit.
What do you like most about deer hunting? I like being outdoors. I have
always been an outdoors person. It was especially fun this year because I took
my daughter with. Hopefully next year she will see one.
Tell us your most memorable hunting story. For me, this years story was a
real close second to the first one I shot. I woke up and got in the stand on a bittercold 15-below morning. The deer started coming toward me, and my heart was
pumping so hard I thought it would give me away. I shot an 8-point buck from
around 50 yards. I went from 15 below to 120 above in a short time. That was my
first deer. When you go empty-handed for a couple years and then you get that
first one, its pretty exciting.
What is the biggest deer you have ever shot? The first one I ever shot, and the
one this year are the biggest two I have ever shot.
NEW HOMES REMODELING AG BUILDINGS
Greg Pemble
Cold Spring
How many years have you been

hunting? 15 years.
Do you hunt with a firearm, a
bow, or both? I hunt both shotgun
and muzzleloader seasons.
How successful was your hunt
this year? I shot a 10-point buck.
I saw the deer when I was heading
to the stand and it didnt spook at
all. He started out in the neighbors
and then came over to the land I was
hunting on. I watched it until it got
within 60 yards. I took a shot and
got it.
What do you like most about deer
Brandon Borgerding
hunting? There are a lot of things.
I like the excitement of hunting, esSauk Centre
pecially the chase of getting that big
buck. I like being outside watching a good sunrise or sunset. I like being outside
with family. I hunt with my brother, Jarrett, and my dad and some of my uncles
and a couple friends.
Tell us your most memorable hunting story. We had a deer coming along a
fenceline running straight at us. We all laid down on the grass until it was 20 feet
away. Then all six of us stood up and shot, and we all missed.
What is the biggest deer you have ever shot? A big 8-point buck. It was a deer
I shot right before sunset on the first weekend last year. I was sitting in the stand
and it went past three other guys in their stands but was too far to shoot at. It went
onto the neighbors land. I remember sitting in the stand saying that it would be
great to get a shot at it. The neighbors shot and missed and the deer came back
onto our land. I got it at 40 yards broadshot.
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Country Business
Crooked Willow provides home decor,
gifts at rural boutique
By JENN JANAK
Staff Writer
OSAKIS Traveling through the

outskirts of Osakis on County Road
82 towards Alexandria amidst the
fields and farms, a set of four buildings
catches ones eyes. Painted in a deep,
rustic red with gold trim, the buildings seem enchanting, and theres an
open sign at the end of the driveway.
Without hesitation, a curious mind decides to pull into the establishment and
explore.
The property was once a non-descript farmstead. Today, it is Crooked Willow offering antiques, home
decorations and gifts fit for anyones
needs.
We first purchased the property
PHOTOS BY JENN JANAK
Terri Anderson owns Crooked Willow with her husband, Christopher. The rural
boutique is located on County Road 82 near Osakis.
12 years ago, then two years later we

established Crooked Willow, Terri
Anderson said.
Anderson and her husband, Christopher, own and manage the rural boutique, which consists of the Timber
House, Summer Kitchen, Barn and
Trappers Lodge.
The first-time business owners
have always been collectors of salvaged items, antiques and unique gifts;
however, it was not until 2006, that
they transformed their hobby into an
enterprise.
When we purchased the property,
our intent was to build a shed for storage and office space for Chris, Anderson said. We began to renovate the
other buildings thinking that maybe we
would rent out the house, but soon it all
Established in 1975
Drainage LLC.
INNOVATIVE DURABLE PERFORMANCE
Standing By Our Service and Serving Central MN for Over 35 Years
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Dave Bailey, Manager 320-352-6961
Howard Marthaler 320-250-2984
Jason Marthaler 320-249-6062

Karl Larson 320-808-8012
We are in the land improvement business. We do farm drainage,

ag waste systems, site work for farm buildings and silage pads, plus
miscellaneous work. We also do county, township, and
watershed work, as well as soil conservation work.
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grew into this store.
The first year in business, the granary, which
is now called the Summer Kitchen, and farmhouse
were used to display items for retail. Soon after, a
small cabin was purchased off-site and relocated to
the Crooked Willow; this building is now the Trappers Lodge. Chris office was made into additional
retail space for the shop.
Vintage finds, antiques, furniture, home accessories and gifts decorate the walls of each building to
exemplify the array of possibilities each piece has in
a home.
Anderson hopes through her creative designs,
visitors may be able to envision antiques in a different light rather than their tattered and worn condition.
Here at Crooked Willow, we want to showcase antiques in a new light to feature our tagline,
Embracing pieces of the past into the heart of our
home, Anderson said. I want to inspire people to
create their own space.
In doing so, Anderson has re-purposed many
items originally found at estate sales, auctions and
flea markets near and far.
Throughout the years, Anderson and her family
have transformed old baseball bats into headboards;
a wooden icebox into a kitchen island; a piano into a
wine bar.
I try to follow the making the old new again
mentality, Anderson said. I am inspired by Pinterest.
Every year, new treasures are added to the inventory and the spaces are redesigned a task Anderson Original walls of the Timber House are decorated with
eagerly looks forward to.
items in a way that consumers can envision the pieces
I really try to keep things fresh for those who in their home.
may return several times throughout the season, Anderson said.
with the things you love that tell your story.
The countryside business is open seasonally Due to the variety of items available at Crooked
Monday through Saturday from May through Au- Willow, Anderson attracts an assortment of customgust, and Thursday, Friday and Saturday from Sep- ers, all of whom she enjoys meeting and speaking
tember until December.
with.
Because of tourism in the lakes area, we are One of the perks of being an independent busivery busy in the summertime, Anderson said. Peo- nesswoman is the flexibility that is offered.
ple travel along the highway and see the open sign. This fall our son got married and we wanted to
Many dont know what we are, but are intrigued to fully enjoy the wedding, so we closed the store for the
look around.
weekend, Anderson said. The business has always
Being a small business owner has proven to have offered opportunities for our family to work and play
its challenges.
together; we feel it is the best of both worlds.
The economy is different than what it was when With only a few weeks left of the season, Anderwe first started out, Anderson said. People have son will begin to think of innovative ways to redesign
less disposable income now than they did when we the buildings for next spring. And just as the story of
first opened.
the Crooked Willow will continue to be told, so too
However, Anderson will not let the economy may the history of each antique that is so colorfully
hinder the potential for her business to prosper and displayed.
helping her customers to turn a house into a home.
I love the history and charm of old pieces. The
We offer a wide range of things at many price stories they tell reveal so much about the previous
points. Often times, when people think of antiques, owners, Anderson said. Antiques carry the spirit
they think of items behind locked glass cabinets between the past and the present.
with a do not touch vibe, Anderson said. Here at For more information about Crooked Willow,
Crooked Willow we want to show how you can live please visit www.crookedwillow.net.
On an old farmsite, the Andersons renovated the original barn into the Crooked Willows primary building, which
displays vintage home accessories, antiques and gifts.
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A crop of plenty
Ideal growing conditions result in

memorable harvest for area farmers
able to plant corn and soybeans on

April 13 and May 1, respectively.
Wegner runs 2,500 acres of corn
and soybeans from Paynesville to St.
Martin. He finished harvesting corn on
Oct. 28, but was completed with soybeans more than a month earlier.
Once the seeds are planted, theres
not much to do, Wegner said. Really,
it was the early spring, timely rains and
sunshine and heat that all came together perfectly for this growing season.
After enduring the drought nearly
a decade ago, and the passing yields of
the last few years, farmers were ready
for a season of change.
It was a good harvest with high
yields, said Celestine Fischbach of
Regal Elevator. Many farmers filled
By JENN JANAK
Staff Writer
PAYNESVILLE Driving through
the countryside, nearly all the fields are
absent of crops and many farmers are
in the final stages of harvest, ripping
their fields in preparation for winter.
This years crop season has been
an unforgettable one. From the adequate spring weather that allowed early
planting to the timely rains that scattered throughout the summer, growing
conditions could not have been more
favorable for central Minnesota, resulting in record yields.
We got into the fields as soon as
we could, said Tim Wegner, who was
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Theres no better time to check and maintain your equipment than after a long season in the field. The New Holland
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reap rewards along the way.
Tim Wegner farms 2,500 acres of corn and soybeans from Paynesville to St. Martin.
He completed harvesting beans on Sept. 15 and finished in his corn fields on Oct. 28.
Hurry inevent ends December 31, 2015.
their bins and then sold more of their

crop in order to make room for the rest
of the harvest.
According to the USDA crop
progress report released on Nov. 9, 96
percent of all corn was harvested in
Minnesota, compared to the 93 percent
average from 2010 to 2014. Similarly,
the soybean crop was complete, where
a slim 1 percent remained last year.
Up north there is still a fair
amount of corn left, but Im not sure I
can say the same for south of us, said
Fischbach, in early November.
With the days of fall limited, many
farmers are in disbelief with the yields
they have received off of their fields.
Across Minnesota, corn has averaged anywhere from 180 to 200 bushels per acre with 17.6 percent moisture;
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soybeans averaged 55 to 57 bushels per

acre.
Ive had a lot of guys come in
with a little over 200 bushels per acre,
Fischbach said. Some soybeans even
in the upper 70s.
Based on a 20-year average, Wegner typically sees yields near 145
bushels per acre of corn and 45 bushels
per acre of soybeans. The 2015 harvest
was remarkably different.
Using a monitor within the combine, Wegner was able to watch the
crop as it was being harvested, for an
estimated yield.
You could tell they were good
yields by how fast the hopper filled up
and how many loads it took to complete any given field, Wegner said.
It was difficult for the grain eleva-
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
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MRC
A 10-point inspection just doesnt cut it with todays hi-tech equipment.

We offer the following inspection programs:
Big Square Balers - 74 point
Small Square Balers - 68 point
Round Balers - 47 point
Disc Mower Conditioner - 39 point
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Pull Type Choppers - 77 point
Self-Propelled Choppers - 148 point
SAUK CENTRE, MN
Self-Propelled Windrowers - 68 point

Skid Loader/Compact Track Loaders - 98 point
Front Wheel Assist Tractors - 118 point
4 Wheel Drive Tractors - 125 point
General Machine Inspection - 36 point
Air Conditioning Service and Inspection - 22 point
PIERZ, MN
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tors to not notice the increase in yields,
with many scrambling to find storage
for the crop coming in.
There was just so much of it, Fischbach said. On any given day, there
were eight to 12 gravity boxes waiting
to unload. We had a hard time keeping
up.
Wegner began farming in 1991,
following in his fathers footsteps,
and was able to gradually increase his
land base over the years. In doing so,
his soil differentiates between fields
from dense, black soils to sandy soils.
Typically, sandier soil does not allow for the same growing characteristics as darker soil. To ensure Wegners
crops are provided the proper amount
of nutrients throughout the season, the
soil was tested prior to planting to determine any deficiencies present in the
ground.
Sometimes I sidedress the area
of corn, which can help a bit, Wegner
said.
For farmers to sidedress is to add
a second dose of fertilizer to the soil,
resulting in a boost of growth in the
crops.
Soon after planting, Wegner also
&
Regal Elevator was kept busy this fall with the greater-than-average yields crop
farmers were bringing in. Many days throughout harvest season, the elevator saw up
to 12 gravity boxes waiting to be unloaded.
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focused on weed control to ensure the

crops would prosper without any competition. He chose to spray early in the
spring, which helps control the number
of weeds throughout the growing season.
You could tell I sprayed while
the fields were still wet, because of the
deep ruts from the sprayer, Wegner
said. I think if anyone waited for the
fields to dry, thats when they had trouble with weed control.
The largest challenge of crop farming is hoping for adequate weather, a
key ingredient that is not always guaranteed.
Torrential rains in July drowned
parcels of heavy-soil land, in addition
to slight hail and wind damage that,
luckily, only affected a minimal portion of Wegners fields.
Despite a few setbacks, harvest
ended on a high note. Keeping an optimistic attitude similar to that of many
farmers, Wegner continuously hopes
that the next year will improve.
We just dont give up or quit. It
could always be better, Wegner said.
With grain prices how they are, we
needed these good yields.
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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 pm
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Poly Square Calf Nursery
5 wide, 6 6 long - wide

enough and long enough for a
comfortable environment.
PolyDome Super Hut
Super Hut works well for

raising your calves after
they are taken out of the
calf huts.
PolyDome Bulk Bins
Ritchie manufactures a complete line of livestock watering products with the

highest specifications in the industry. From a single horse Stall Fount to a fountain
that waters up to 500 head, Ritchie fountains are top quality. Plus, every Ritchie
fountain is backed by our 10 year limited warranty. For more information visit us:
Fresh water on demand, 24 hours a day.
Youll notice a difference

when you use the original
PolyDome. Your calves will
show superb growth and
Lung Power necessary
to become high producers.
Available in 7 sizes: from .9 ton to

8.5 ton capacity.
Easy
Installation
and
Set-Up
PolyDome Calf Warmer
The PolyDome Calf

Warmer provides a
comfortable environment
for newborn calves for the
first few hours after birth.
Todays Calves
Are Tomorrows
Profits!
Grape,
raisin toxicity
Most pet owners know chocolate can be poisonous, but did you know that
grapes and raisins can be toxic, too? There are several disturbing things about
this particular type of poisoning. First, up to 50 percent of dogs can consume
these items and never get sick. Unfortunately, we do not yet
understand the exact mechanism of the toxicosis, so we cannot predict which dogs are at risk.
Another scary fact is, at this time, the severity of the poisoning does not seem to be related to the amount of grapes or
raisins eaten. Just a couple grapes can potentially cause death.
Some theories suggest the poisoning is related to a fungus
on the grapes or perhaps a pesticide residue. That being said,
poisonings have occurred with seeded and seedless varieties
and with grapes purchased at the grocery store, homegrown or by Wendy
organic. One theory is certain animals have an inborn inability Womack, DVM
to metabolize some component of the grape. There have been
500 cases of grape/raisin toxicity reported to the Pet Poison Helpline in the last
five years. A few cats and one ferret have also been poisoned.
In affected animals, grapes and raisins cause damage to the kidneys and
can cause death by complete kidney failure. Dogs almost always vomit within
the first 24 hours after ingestion. This is often followed by diarrhea and lack of
appetite and energy. They may also become weak and wobbly. Within 24 hours,
bloodwork will reveal kidney damage and within 48-72 hours, they begin losing their ability to make urine as they advance to complete kidney failure.
There is no antidote for grape and raisin poisoning. If your pet eats raisins
or grapes, the first thing you should do is to induce vomiting. Raisins and grapes
are digested slowly, so even if it has been several hours since ingestion, it is still
worth trying. If you did not witness the ingestion but have seen raisins or grapes
in your dogs vomit or stool, you should call your veterinarian. Even with dogs
that are not showing any symptoms, I.V. fluids should be started and continued
for 24-48 hours. Bloodwork to monitor kidney function should be performed
every 24 hours for three days. In addition, for dogs starting to show symptoms
of intoxication, medications to control vomiting and to promote urine production and counteract other consequences of kidney failure may be started. Some
dogs may require dialysis. Dogs can survive grape and raisin poisoning and
return to normal, although some may have residual kidney damage.
Dont forget there are raisins in baked goods as well as trail mixes and granola products. If you find empty packages or chewed up wrappers from products containing raisins, be safe and induce vomiting and call your veterinarian.
1-Stop Farm Store
Ask us
about our
Financing
Options!
Corn and Alfalfa

Farm Supplies
fertilizers in stock or
Dairy & Grocery Supplies we can custom blend per
your soil sample results.
Fencing Supplies
Wide Selection of
Gates and Belts
FEEDS
Twine
ElmDale
Creamery & Locker
Custom Meat
Processing
ON-THE-FARM
SLAUGHTERING OF
BEEF
HOME OF
Marketing with
First District Association
320-573-2607
HOGS SHEEP
DAIRY PRODUCTS
Brad Herickhoff, Owner

Office: 320-351-4872
Cell: 320-293-0882
brad@agtechdrainage.com
Bill Pasche, Sales & Design

Cell: 320-293-6951
bill@agtechdrainage.com
Propane Gasoline
Bio-Diesel Lubricants
Propane for:
Home Heating Shop Use Crop Drying
Gene Mensen, Sales

Cell: 320-429-1036
gene@agtechdrainage.com
Diesell Tank
Di
T k
NEW AND USED

FUEL TANKS & UNDERGROUND
PROPANE TANKS FOR SALE
~ Serving Central Minnesota ~
320-256-3680
Thank You!
Wishing you an abundance
of joy and prosperity at
Thanksgiving and all season.
We appreciate the generous
support youve shown us all
year, and we look forward to
serving you again soon.
With best wishes and thanks
for your patronage.
Maurie Stepan, Sales

Cell: 320-429-4633
maurie@agtechdrainage.com
Call for Spring

Bookings!
3/4 mile South of I-94 on Hwy. 71 in Sauk Centre.
CC Country Cookin'
FR
OM OUR
RE
Christmas Egg Bake

2 Tbsp. butter
2 Tbsp. flour
2 cups milk
1/2 tsp. salt
Pepper to taste
4 oz. (1 cup) American cheese

12 eggs, beaten, cooked until set
1/2 lb. bacon, cooked and chopped
1/2 cup onion, chopped
2 1/2 cups seasoned croutons
Melt butter, add flour, then add milk, salt and pepper. Stir until thickened. Add cheese and cook until cheese is melted. Add eggs, bacon and
onion to cheese sauce. Add mushrooms if desired. Put in pan, sprinkle with
croutons. Refrigerate overnight. Bake 30 minutes at 350 degrees.
ASK AB OUT
Ritchie Cattle Fountains

Call or stop in today!
Mondloch, Inc.
320-548-3255
125 Main Street

St. Martin, MN 56376
Fax: 320-548-3705
Fisher Plows
Available!
RWT
Superr Value Series!
C OU NTR
A DERS
R ECIPES
CA
AC
RES
Recipes Submitted by
Joan Gondringer
Albany
Ring of Coconut Fudge Cake

2 cups sugar

1 cup oil

2 eggs
3 cups flour

3/4 cups cocoa

2 tsp. baking soda

2 tsp. baking powder
1 1/2 tsp. salt

1 cup hot coffee or water
1 cup buttermilk

1 tsp. vanilla
1/2 cup chopped nuts
Filling:
1/4 cup sugar
8 oz. cream cheese
1 tsp. vanilla
1 egg
1/2 cup coconut
1 cup chocolate chips
Grease and flour a 10-inch bundt pan. Prepare filling and set aside. In
large bowl, combine sugar, oil and eggs. Beat one minute at high speed.
Add remaining ingredients except filling and nuts. Beat three minutes at
medium speed, scraping bowl occasionally. By hand, stir in nuts. Pour half
of batter into prepared pan. Carefully spoon prepared filling over batter;
top with remaining batter. Bake at 350 degrees for 70 to 75 minutes, until
top springs back when touched lightly in center. Cool upright in pan for 15
minutes. Remove from pan and cool completely.
If desired, drizzle with glaze made by combining one cup powdered
sugar, 3 Tbsp. cocoa, 2 Tbsp. butter, 2 tsp. vanilla and 1 to 3 Tbsp. hot
water.
Filling: Beat ingredients until smooth. Add chocolate chips and
coconut by hand.
TOGETHER WE CAN TAKE YOUR OPERATION
TO THE NEXT LEVEL.
Great Looks,
Great Specs,
Great Price!
At Freeport State Bank, our lenders know the ag industry inside out Jennifer Klaphake, Gary Schmitz, Joe Fuechtmann, Mark Stenson
2015 Model
Looking for a business

or farm loan to meet
your needs?
Year End
O
T
U
C
A
E
NT
Closeouts!
LIG
E
L
Vehicle
&
Trailer
I
R
Sales and Repairs
SEE OUR INVENTORY AT WWW.HILLIG.COM

Hwy. 71 South Long Prairie, MN 56347 320-732-6161
MEMBER
Contact our lending team at

Freeport 320-836-2126
Melrose 320-256-7208
Greenwald 320-987-2265
Dressing
Large batch:

50 cups fresh bread cubes
7-8 cups celery, diced
3 1/2 cups onion, diced
Ground giblets and cooking water
4 sticks butter

4 tsp. thyme

2 1/2 tsp. sage

3 Tbsp. salt

Small batch:
9 cups fresh bread cubes
1 1/2 cups celery, diced
3/4 cups onion, diced
Ground giblets and cooking water
1/2 stick butter
3/4 tsp. thyme
1/2 to 3/4 tsp. sage
2 tsp. salt
Boil giblets until tender, grind reserving cooking water. Cook onion
and celery in butter until tender. Mix in spices and giblets. Mix in bread.
Add enough water to make desired consistency. Cover and bake at 350
degrees. Bake at least 2 hours for large batch and 1 hour for small batch. If
your family likes crunch, remove cover the last hour for large batch and 30
minutes for small batch.
Stuffed French Toast

2 loaves frozen bread dough
3 eggs
2 pounds bulk pork sausage

2 1/2 cups mozzarella cheese
Allow dough to rise until it nearly doubles. Meanwhile brown sausage.

Cool slightly. Add eggs, cheese and seasonings if desired. Roll each loaf
into a 16- by 12-inch rectangle. Spread half of sausage over each loaf. Roll
up jelly-roll style starting at narrow end. Seal edges. Place on a greased
baking sheet. Bake at 350 for 25 minutes. Brush with beaten egg. Bake 5-10
minutes longer.
Cool completely, refrigerate until ready to use. Slice, dip in egg and
milk mixture and fry on hot griddle. Serve with syrup.
Sugar Cookies
1 cup butter
2 tsp. vanilla
2 cups sugar

5 cups flour
3 eggs

3 tsp. baking powder
1 tsp. salt

6 Tbsp. milk

Cream butter and sugar. Add eggs. Add remaining ingredients. Chill.
Roll out and cut with cookie cutters. Bake at 375 degrees until golden.
Baked Apple Pancake with Sausage

2/3 cup milk
1/4 tsp. cinnamon
1 egg, beaten
1/4 tsp. nutmeg
2 Tbsp. melted butter
1 finely-chopped apple
1 cup Bisquick
1/2 lb. browned pork sausage
2 Tbsp. sugar

Heat oven to 400 degrees. Grease a 10 round pie plate. In large
bowl, stir together milk, egg and melted butter. Combine Bisquick, sugar,
cinnamon and nutmeg. Add to milk mixture. Stir in apple and sausage.
Spread in pie plate. Bake 20-25 minutes or until golden brown. Serve with
syrup.
Oreo Bars
1- 18 1/2 oz. pkg. dark chocolate cake mix
2 eggs, divided
1/3 cup vegetable oil
1- 8 oz. pkg. cream cheese

1/3 cup sugar
1 cup chocolate chips
Mix dry cake mix, 1 egg and vegetable oil until crumbly. Reserve 1
cup for topping; pat remaining crumb mixture into ungreased 9x13 pan.
Bake for 15 minutes at 350 degrees.
Beat cheese, sugar and one egg until light and smooth. Stir in chocolate
chips. Spread over baked layer. Sprinkle with reserved crumb mixture.
Bake 15 minutes longer. Cool before cutting.
We Install & Stand

Behind Our Service
Satellites, Appliances, Flat Screen TVs,
Motors & Much Much More!
Appliance Repair
and
Electric
Motor Repair
ELECTRIC
MOTOR &
GENERATOR
REPAIR
GOT BACKUP?
Standby Generator
CE
E
SALES AND SERVICE
AMPS, INC.
105 County Road 10, Albany, MN
320-845-4690 www.ampsrs.com
Compass Mineralss
Trace
Mineral Bag
Compass Minerals
Compass Mineralss
Compass Minerals
Harvest Brands
50# 87016 $6.57
50# 87025 $5.477
50# 41013S $5.07
40484
Trace
Mineral Block
50# 87015 $6.77

Tuthill Fill rite
Tuthill Fill rite
12 Volt
Hi-Flow Pump
FR4210D
Fine Rock
Mixing Saltt
FR701
TEFC 2 HP 1TMX6
$
Allied Precision
9 Qt. Heated
Bucket
9HB
26.97
De-Icer
Thermostat Control
250 watt DT250 $31.57
Simply Sweet
12% Horse
9079
GLENWOOD
LONG PRAIRIE
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.
Monday - Friday 8 a.m. - 7 p.m.


PAYNESVILLE
LITTLE FALLS


SAUK CENTRE
Hwy. 55 West Ph. 320-243-3556

STORE HOURS
Hwy. 28 & 55 Ph. 320-634-5209

STORE HOURS
Hwy. 27 Ph. 320-632-9240

STORE HOURS
Hwy. 71 S. Ph. 320-732-6195

STORE HOURS
GLENCOE
3105 10th St. Ph. 320-864-4304

STORE HOURS
Monday-Friday 8 a.m. - 7 p.m. Saturday 8 a.m. - 6 p.m.
Sunday 10 a.m. - 4 p.m.
9.97
Big Gain
16% Egg
Mash Feed
7505
8.37
12.77
Harvest Brands
12 Dairy Mineral
40230
23.57
Harvest Brands
Kandy Kid Molasses

42% Sugar
$
15.87
Big Gain
Sur Start 16%

Total Calf
2115
10.77
Big Gain
Get your
Propane
tanks
filled here!
Scratch
Grain
50# Z9126 $11.37
SALE PRICES GOOD November 22-December 5
YOUR COMPLETE FARM & HOME STORE
1050 Centre Street Ph. 320-352-5261

STORE HOURS
353.97
40148
Big Gain
FLEET
SUPPLY
40232
No Need to G
o
Elsewhere!
Weve Got It A
ll
Right Here!
Allied Precision
10.77
Show Me Horse
Block 15% Protein
Farm Duty
Motor Cap Startt
589.97
Harvest Brands
Grainger
Pump
with Meter
375.97
Sheep & Goat

Protein Block
White Salt
Block
Hunting &
Fishing Licenses
Available At All
Locations!
No Cash...No Problem. Charge It!
1050 Centre Street, Sauk Centre 320-352-5261
Available at all
Fleet Supply
Stores
WWW.FLEETSUPPLYMN.COM
Clearance sale on
Holiday Dcor
COLD SPRING
COUNTRY
STORE
Mon.-Fri. 8:00 am to 6:30 pm

Sat. 8:00 am to 3:00 pm Sun. 9:00 am to 1:00 pm
300 Main Street, Cold Spring 320-685-8651

Country Acres November

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Country Acres November

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ountry

A Supplement to the Star Shopper

Friday, November 20, 2015 Edition 10

Focusing on Todays Rural Environment

Gould brothers shoot to influence

Marksmen abound with

rooted in family and faith to form

PHOTOS BY MARIA HAGER

Steve Gould shoots a hand-thrown clay with a shotgun placed

Our goal is not to be the best

these things are important in our

the age of 12, he shot his first deer.

PHOTO BY BRYAN ZOLLMAN

Page 2 Country Acres - Friday, November 20, 2015

Committed to being the eyes and ears of our communities.

STOP PESTS IN THEIR TRACKS!

3/4 Miles West of the Downtown

Friday, November 20, 2015 - Country Acres Page 3

A man with an accordion strolled by, as my friends and I sat at a sidewalk

2015 Ram 1500 Big Horn Quad Cab 4x4

Custom Built to Any Size

Fast & Economical!

Subject to local building

Book Now for

2015 Ram 1500 Express 4x4

Farm Home Commercial Trenching

Page 4 Country Acres - Friday, November 20, 2015

GOULD BROTHERS continued from front

PHOTO BY MARIA HAGER

Pauls Welding & Repair

Sell & Repair Silo Unloaders

Call Paul for all your

Aluminum, Stainless Steel &

196 West St. S St. Martin, MN 56376 320-548-3300

SEEDS FOR SUCCESS

LET US PLAN YOUR

PAYNESVILLE FARMERS UNION

not have very much in common growing

We just had a lot of fun doing exhibition

confidence, talent and notoriety.

Friday, November 20, 2015 - Country Acres Page 5

From tricks to bucks

PHOTO BY MARIA HAGER

Aaron Gould, left, catches an unloaded shotgun from his brother,

Aaron Gould is pictured with his self-nicknamed Red Willow

are practicing or video they may

Aaron Goulds marksmanship

OSAKIS Not everyone can say they have gone hunting.

Tough Bidders Great Builders

101 2nd Street N.W. P.O. Box 7 Avon, MN 56310

Big Enough to Earn Your Business...

Mon.-Fri. 7:00 A.M. - 6:00 P.M.;

320-845-2801 800-392-3426 Fax: 320-845-4788

Page 6 Country Acres - Friday, November 20, 2015

STODOLKA continued from front

PHOTOS BY BRYAN ZOLLMAN

E. Hwy. 12 - Willmar 320.235.2717 - haugkubota.com

At the time I was looking for a

616 Parkway Drive Belgrade, MN

The Proof is in the Backing

The best in Ag are looking to

Friday, November 20, 2015 - Country Acres Page 7

perial, 47 Plymouth Coupe,

are from the 1950s when the