March 2014

In this March 2014 issue of St. Louis Park Magazine read about the sweet success at Honey and Rye Bakehouse, what's next for restaurateur Kim Bartmann, and how the owner at Steel Toe Brewing is stepping up SLP's beer game.

Chad Soland pouring one of his signature drinks, the Irish Headlock.

What’s it really like being a bartender on St. Patrick’s Day?

Both exciting and stressful. Most days at a bar you’ll have your rush times and your lulls, when you can get caught back up. Not on St. Pat’s. It’s go-go-go from the moment you arrive to the end of the night.


March is Minnesota FoodShare Month, and the St. Louis Park Emergency Program (STEP) is participating in the Feinstein Challenge to help feed hungry Minnesotans. 


Gritty detective Harry Hole suspects serial murder when an ominous snowman appears at each of the homes of several women in Oslo who are later found dead. The cold creeps into the room as you are pulled into the full horror of this tale.

Grand Frames specializes in frames of many styles, colors, and textures.

Even in the age of camera phones, there are plenty of pictures worth displaying. Katie Miller, co-owner of Grand Frames, suggests designing a custom frame.

"Hope the Hip Hippo" helped put a smile on Abbey Dankwerth's face.

In her short life, 6-year-old Abbey Dankwerth of St. Louis Park has undergone 13 surgeries, including open-heart surgery in 2011. She was born with congenital hip dysplasia, a condition where the hips don’t form properly.


Fish is often considered the red-headed stepchild of the big three entrée meats. Unlike chicken, it doesn’t go well with everything. It can’t be as quickly and conveniently obtained as beef.


Nearly 100 years ago, a young Italian named Charles Vescio traveled across the Atlantic in search of his father, who had immigrated to North America.

Head baker Anne Andrus, left, with friend and co-worker of Honey and Rye Bakehouse, Emily Ackerman.

In Europe and as well as many other parts of the world, families make daily stops at their neighborhood bakeries to pick up pastries for breakfast or loaves of crusty bread for dinner. Here in the United States, our bakery shopping looks, well, a little different. Sliced white bread, anyone?