Always wanted to try cross stitching? This cross stitch gnome card is an easy place to start! Know what you’re doing? This is fun anyway, and when you’re done, you can send it in the mail to brighten someone’s day!
Ready to make this adorable cross stitch gnome card? Let’s do it! Here’s what you’ll need:
SUPPLIES:
PDF of gnome card sharp pencil cardboard or cork scissors embroidery thread cross stitch needle glue stick colored pencils or markers
Go ahead and get your supplies together, download the template, and cozy in to watch the video here (or below). This project took me about an hour to finish, but you can take your time and work on it at your leisure! Or make a bunch of cards (with different sweaters, perhaps?!) – cross stitching is a relaxing activity! Enjoy! – Aryn
Dr. Michael Osterholm / Photo courtesy Stuart Isett
Perhaps you’ve seen his name in the news: Dr. Michael Osterholm. The nationally renowned epidemiologist has been quoted or published in media outlets across the nation – from New York Times to Oprah – in regards to COVID-19 and other epidemics and disease-related news. He’s one of the many scientists who have been busy studying, researching, reporting facts, and trying to help the world deal with this outbreak.
And he happens to be from Northeast Iowa.
Dr. Osterholm is a Waukon native. He graduated from Waukon High School in 1971, and got a degree in biology – and a second in political science – from Luther College in Decorah in 1975. He then went on to earn two master’s degrees from the University of Minnesota and, finally, a doctorate in environmental health in 1980. After working at the Minnesota Department of Health as a graduate student, then as Minnesota’s state epidemiologist for 15 years, he eventually founded the Center for Infectious Disease Research and Policy at the University of Minnesota in 2001, which he continues to lead.
But how does one follow that path from Northeast Iowa? Epidemiology isn’t a profession you see on a regular basis around here.
According to Dr. Osterholm, epidemiology is basically “medical detective work,” and it’s something that has intrigued him ever since junior high (you’ll hear more about that below). Despite his fame in the field, and now, in the nation, he’s maintained his Midwestern accent and mannerisms – he even thanked me for my time, when he was clearly the one with a tighter schedule. Dr. Osterholm only had 15 minutes to spare for this interview before Zooming in on at least three more talks that day.
Read on to see all the topics we crammed in to that quarter of an hour – Dr. Osterholm’s background, Zoom sessions, thoughts on COVID-19, and how he likes to keep in touch, even through a pandemic.
Q&A with Dr. Michael Osterholm:
Why did you decide to get into epidemiology?
What happened was I had a close relationship with the woman married to the owner of the Waukon Newspaper, Laverne Hull. She was a real renaissance of a woman. She worked at the newspaper – really, she was part owner too – was multi-lingual – spoke French and English – had a masters in journalism, and subscribed to the New Yorker. She was someone who had a major influence on my life. She would give me these New Yorkers when she was done reading. There was a series of articles in there called the “Annals of Medicine” by Berton Roueché. And Berton Roueché was someone who was a constant storyteller. He would take these outbreak investigations and write them up as kind of “who done it” stories. I loved reading these, even when I was in seventh and eighth grade. Whenever she would get done with a copy, I would quick run and get it. So I even knew back in junior high that I wanted to be a medical detective. So that’s what I pursued.
Has it been as exciting as you thought it would be in seventh and eighth grade?
I had no idea – it was one of those things. It’s like me asking you what your life’s going to be like when you’re 60. It’s just one turn after another. The thing that was most remarkable is that Berton Roueché actually wrote up an outbreak investigation that I led in Southwestern Minnesota back in the 1980s. A thing called thyrotoxicosis, and it was his very last story he wrote before he died. I was able to tell him how he influenced my life, and say “thank you” for all he did for me.
And now we have COVID-19, a type of virus you predicted would happen in our lifetime in your 2017 book, Deadliest Enemy: Our War Against Killer Germs. Realistically, how long do you think we’ve got to go before we can be together again, COVID-19 carefree?
We just don’t know yet – clearly it’s going to be challenging in the coming months because we don’t really understand yet how well vaccines will work, we don’t know when people will actually get a vaccine, and how durable the immunity is, meaning will it last for a certain period of time. We just don’t know yet.
What are some things we can all do in order to get there faster?
So, it’s all about distancing, which is a very hard thing to get across to people. You know, it’s basically sharing the air with someone, someone who could be putting the virus out into that air. When you’re indoors, it’s very difficult to distance. Outdoors is easier, but it’s still a challenge.
And masking?
Masking is something everyone should do. I think anything we can do right now to minimize the risk of transmission, we should consider. We still don’t know how well it works; it’s likely just a thing that’s another layer, in effect. Distancing is still by far the most important thing you can do, but also just being aware of being in crowds – in the sense that it’s not just how far away you are from someone, but if I go and spend three hours indoors and I’m more than six feet away from someone, that doesn’t mean that I’ll be safe there. We have many outbreaks right now – bars and restaurants, funerals, weddings, family reunions, school-based activities that are indoors. All of these have led to big outbreaks, right here in the Midwest.
Do you think any number is safe? Less than 25? Less than 10?
There’s nothing magical about 10. It’s more about who your bubble’s with. For example, my partner and I are very bubbled together. So, you know, we can do whatever we want. People who are living together in one building – they can get together pretty routinely if they don’t have outside contact.
You’ve said numerous times you prefer to say physical distancing instead of social distancing – because we still must remain social through COVID-19. We love that. What are your favorite physical distancing activities that still allow you to be social?
I don’t think there’s been a time in my adult life when social closeness has been more important. So I make sure I see my kids on a weekly or bi-weekly basis and be with them outdoors. I’ll give them each a 30-second hug, then back away at that point, and maintain at least a 10-foot distance outdoors. I go out for walks with my partner frequently in a park near where I live, and feel very comfortable holding her hand as we walk around the park and just staying, you know, at least 10 feet away from everybody outside and I don’t have any concerns at all.
Along those lines, how do you keep in touch with your relatives who are far away? Do you Zoom with them?
I Zoom with them a lot. And for work, too. I work with more than 30 people with our center, and we have our routine Zoom calls. I will often spend eight to 10 hours a day on Zoom.
Whoa, that’s got to be exhausting.
Yeah, it is. I mean, I’m giving a talk here in just a few minutes, and this will be my third talk of the day. And I’ve got three more to go yet before I’m done.
Yeah, you are highly sought after, I imagine.
Well, I can’t say that (laughs). Everything is virtual for me now. I haven’t left Minneapolis since March, which is a big change for me. I’m usually a 200,000-mile-a-year flier, but I haven’t been on a plane since March.
Do you miss it?
Ah, you know… I don’t. I miss the contact with all my friends and family that I once had, but I think travel is something you realize – once you’re not doing it – what it feels like to get off the gerbil wheel.
The theme of this issue of Inspire(d) is “Look for the Bright Spots”. Have you found some bright spots to these past months? Any you could share?
You know, I do a weekly podcast, The Osterholm Update: COVID-19. And with that, we have many thousands of people who download it and listen to it each week. The response we’ve gotten from this podcast… the feedback has been nothing short of remarkable. And it’s been a really positive thing to see all the acts of kindness that people do and follow up on. So I have to say that has probably been one of the really special things. There have been so many people that have done so many kind things. I think that we must not forget that despite what’s going on with this virus right now, there’s a tremendous amount of good in the world.
A cozy, warm home, filled with the smells of a slow cooked meal can make the magic of a holiday (or any cold day!) come to life.
At the center of many of those meals is often the classic roast turkey. With the hustle and bustle of life, it can seem daunting to take on the loving preparation and time a festive meal may require. But one might argue that there’s never been a better time than right now to revel in the kitchen – it can really bring you back to the present. Turkeys are not all the same though, so before you run out to grab the cheapest grocery-chain bird you can find, consider not just the investment of time you are making, but the investment in quality local food as well.
That is exactly what is at the heart of the third generation, family-run Ferndale Market in Cannon Falls, Minnesota. They call it “turkey without shortcuts,” which is an accurate description of how this iconic Minnesota producer raises their table-treasured turkeys.
It all started with Dale, and his wife Fern (get it? Fern-Dale!), Peterson in the late 1930s. The sight of a flock of turkeys, with the run of the range, can be a funny scene to those unfamiliar – with a curious flock staring you down from under a giant oak tree – but Ferndale has always believed in allowing their birds outdoor access through the temperate growing months, and they believe you can taste the difference. And while market preferences and trends have certainly changed, Ferndale continues growing their free-range, raised without antibiotics, delicious turkeys the same way.
2020 and the pandemic have thrown wrenches into every agriculture and food-related business, prompting new ways of selling and delivering product. We have seen losses of larger restaurant and retail partners, while some local and regional food markets have boomed. As winter settles in and the holidays come and go, consider supporting as many local and regional growers and food producers as you can, and enjoying their products as you make your home cozy and delicious-smelling.
Name: John Peterson Age: 40 Business: Ferndale Market – Cannon Falls, Minnesota Years in Business: Our farm was started in 1939, and we opened Ferndale Market in 2008.
1. Tell us about the “leap” moment. When/how did you decide to jump in and become your own boss?
Our story might be a little less “leap” and a little more “journey.” I grew up on my family’s turkey farm, and I always enjoyed working outside and with our turkeys.As a kid collecting turkey eggs and moving ranges, I just didn’t have any idea I would turn it into my career! I studied Business and Communication in college, and in the years after graduating, I worked in admission for my alma mater, Augustana University. It was in these early adult years that my wife, Erica, and I became more engaged with our food system, and realized we had a unique opportunity to return to my family’s farm and begin direct-marketing our turkeys. Prior to that point, my family had sold our turkeys more conventionally to a processor, despite the fact that we continued to grow our turkeys outdoors.
We returned to my family’s farm in 2008, and launched Ferndale Market, named for my grandparents – Fern & Dale – who founded our farm in 1939.We remodeled our former hatchery into an on-farm local foods market, began developing new turkey products, and connected with restaurants and retailers to carry our turkey.Thankfully, consumers, chefs, and butchers have seen the difference in our Ferndale Market turkey, so we’re still here today!
When John and his wife, Erica, returned to the family farm in Cannon Falls, Minnesota, in 2008, they remodeled their former hatchery into Ferndale Market, an on-farm local foods market / Photo courtesy Ferndale Market
2. What’s the best thing about being your own boss?
Without a doubt, I most value the diversity in my work.I can start my day in a flock of turkeys, spend time at our warehouse packing our truck for delivery, talk about a new local product for our on-farm market, and visit with a restaurant chef by day’s end. I love the diversity and connections to both people and our turkeys it allows.
As we’ve grown, we’ve also been able to add partner farms, who follow our same practices and protocols to grow turkeys with us. Connecting with these fellow farmers regularly adds to the diversity of my work too. We have a couple who happen to be in the Driftless region, so I really enjoy getting out to those farms too!
3. How about the worst?
In our type of farming, the most challenging days are typically related to weather or the health of our flocks. With turkeys outdoors, weather impacts everything we do, particularly during the heat of summer or when weather is changing quickly. As a part of our Raised Without Antibiotics program, we work proactively to keep our flocks happy and healthy, so when weather or a health challenge disrupts our best laid plans, it’s always a tough day.
“We’re proud to be the dinosaurs, holding onto the practices we’ve used for 80 years. For us, the equation is simple: having turkeys outdoors makes for a good life for our birds, it’s good for our land, and it makes a good tasting turkey. It’s a win-win-win, and that makes me proud to carry these practices forward.” – John Peterson / Photo courtesy Ferndale Market
4. Was there ever a hurdle where you just thought, “I can’t do this?” How did you overcome it?
You know, we’ve had plenty of challenges, but I’ve never considered giving up. We believe really strongly in the ways we’re doing things differently on our farm and at Ferndale Market, as well as the different path we are trying to carve in the food and ag space. In a world where the typical distance between farm and plate is long and complicated, we’re passionate about having a closer tie to our food system.
I’m also buoyed by the interactions with our customers, both in our on-farm market and the chefs and butchers we sell to. Most farmers don’t get to know their consumers or have this routine validation for their work, so that’s a big wind in our sails.
5. Any mentors/role models you look to/have looked to?
I feel fortunate that others helped to blaze a trail for local foods by the time we launched in 2008, and I consider many of those folks to be mentors and friends.They created the models for farms like ours to learn from.
In terms of turkey-specific inspiration, I continue to learn a lot of “turkey smarts” from my dad, and view both my dad and grandpa as role models. They maintained our independence and continued growing free-range turkeys long after much of the industry had shifted directions. We’re here today because they had the vision to keep us on this path.
(Left to right) Jane and Dick Peterson, and Erica and John Peterson with their son, Finn / Photo courtesy Ferndale Market
6. What’s the one thing you wish you had known before you started?
I don’t think I can limit it to just one thing! Ignorance is bliss when starting a business, and I’m thankful I was a bit naive to all the things I’d need to know someday. I never took an ag or poultry science class in college, never studied product development, operations, or meat science. I’ve been fortunate to learn a lot along the way, and I know my education is far from complete!
7. How do you manage your life/work balance?
Well, it remains a work in progress. There’s a blessing and a curse to living and working on the same farm, so I try to savor the benefits it provides, since it’s easy for work and home to meld together. I am, however, incredibly fortunate that we have a great and loyal team on our farm and in the market, and that’s a tremendous support to a healthy work life balance.
8. What keeps you inspired? Any quotes that keep you going?
This may sound a little corny, but I’m sincerely motivated by the notion that local and sustainable foods can positively shape the world in a meaningful way. This is true both on our farm, and the many other local farmers and food makers we partner with in our on-farm market. When so much of our food and ag economy has been consolidated by global companies, I believe we are doing something inherently different in the way we grow our turkeys, support our rural communities, care for our land and employees, and provide good clean food.It’s obviously not a new model, but it’s not the standard in agriculture today. The idea that we can make a difference while preserving our way of farming, is incredibly motivating to me. I must still be full of idealism, but that belief keeps me inspired to keep going each day.
