Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
- Member for
- 6 years 10 months
The Pine River-Backus STRIVE Team of 2013-14 met recently with Central Lakes Rotary at Bites Grill & Bar in Pine River to celebrate its successful completion and scholarship awards. The 16 senior students were selected and invited by Principal Trent Langemo and student counselor Mary Sigan to participate in the Rotary STRIVE program.
Area teachers were honored Tuesday, May 13, at the National Joint Powers Alliance (NJPA) Teachers of Excellence Awards Banquet. These teachers, chosen by their school leaders, exemplify commitment, expertise and leadership in teaching. Among those honored were several teachers from Pequot Lakes High School. Tracy Tschida, Brenda Helmrichs, Travis Krahn and Nikki Stark have diligently worked to incorporate technology into their instruction. They have extensive websites and digital resources that enhance the student learning experience.
Contact Pine River-Backus Community Education at 218-587-2080 or register online at prbschools.revtrak.net for any of the following classes. • Food Is Medicine: 1-3 p.m. Saturday, May 24, Stone Woman Herbals, Pine River. Fee: $10. Learn about the ability of food to prevent and heal with Threasa Braker, a nurse. Participants will taste, test and talk about nutrition, and will leave with recipes, menu ideas and samples for a healthy start to good nutrition.
Contact Pequot Lakes Community Education at 568-9200 to register or for more information on any of the following upcoming classes. • It’s Time to “Move It!”: 6:30-7:15 p.m. Tuesdays in June, Pequot Lakes High School cafeteria. Cost: 40. Learn moves of the Merengue, Salsa, Cha Cha and more all while burning calories and having fun. Work hips, legs, arms, rib cage and learn to separate the body. Partners are not used in this class. Bring a clean, dry pair of shoes to wear. Instructor is Michelle Gonzalez of Spirit Movement Dance Studio.
Ron and Amanda LaMere helped dedicate a sign in memory of their mother, Vicki LaMere, on Sunday, May 18, at Fritz Loven Park in Lake Shore. Vicki was a lifelong resident of Lake Shore and a city council member when she died in 2010. She was the council liaison to the Park and Recreation Committee and was involved in Fritz Loven Park for many years. Mike Sedivy of Aardvark Signs donated the sign that was installed at the fishing pier at Stoney Brook. “One of her dreams was to have a fishing pier at the park,” Mayor John Terwilliger said at the dedication.
The Cass County Soil and Water Conservation District (SWCD) is ready to implement the first year of an Aquatic Invasive Species (AIS) prevention program. Becoming educated on the threats AIS pose and taking steps to prevent their introduction is everyone’s responsibility, whether they live on a lake or not. Everyone enjoys going to the lake — anglers to catch their biggest fish for stories later, water-skiers to show off their latest tricks or the couple going on a relaxing boat ride around the lake. All must take part in the reduction of AIS in Minnesota’s waters.
1 lemon, grate the peel and juice 1 orange, grate the peel 1/4 cup apricot preserves 2 tablespoons chopped onion or dried onions 2 tablespoons butter or margarine 1 tablespoon Dijon mustard 4 Rock Cornish hens (about 1 1/4 pounds each), make sure to remove giblets and necks For the sauce: Place all of the ingredients, except the hens, in a small saucepan. Place on low-medium heat and simmer for 5 to 7 minutes. This will blend the flavors. The sauce should be slightly thickened.
6 3/4-inch thick salmon steaks (1 1/2 to 2 pounds) 1/3 cup butter or margarine 1 lemon, grate the peel and remove the juice 2 tablespoons toasted sesame seeds 1/2 teaspoon salt 1/4 teaspoon white pepper In small saucepan, melt butter. Add lemon peel and juice, sesame seeds, salt and pepper. Brush salmon steaks with butter mixture.
For the crust: 1/2 cup butter (or margarine) 1 cup flour 1/4 cup powdered sugar For the filling: 1 tablespoon fresh lemon juice 2 lemons, finely grate the peel for use in the recipe 1 cup sugar 2 tablespoons flour 1/4 teaspoon cinnamon 1/2 teaspoon baking powder 2 eggs, lightly beaten Additional powdered sugar to dust the top
2 pounds of Yukon gold potatoes, fingerling potatoes work well (scrub the potatoes to remove any dirt) 1 cup plus 2 tablespoons olive oil 1/2 teaspoon salt, plus more to taste Black pepper to taste 6 cloves garlic, unpeeled, lightly smashed 2 lemons, quartered Heat oven to 400 degrees. Line a baking sheet with aluminum foil. In a large bowl, toss together the potatoes, 1/4 cup oil, salt, pepper and garlic. Place on the prepared baking sheet.