Today's Groupon can be redeemed at the following three market days and locations: Saturday, April 30 at the Washington City Fairgrounds in Lake Elmo; Saturday, May 14 at the Anoka County Fairgrounds in Anoka; or Saturday, May 21 at the Duluth Entertainment Convention Center in Duluth. Saturday sales run from 9 a.m. to 4 p.m. This deal is not valid on Sunday. Admission fee to the markets is $1, but shoppers can enter free by donating a nonperishable food item for the Second Harvest food shelves.
Owner and principal photographer Amy Zellmer approaches every shoot from two angles. With a modern style of traditional photography, each shot is composed and framed to fit alongside family portraits from any decade. But with the addition of her photojournalistic skills, her photos also tell the story of her subjects, capturing their emotions in a single, telling moment. The all-female staff at her studio shares this dual focus to shoot families, weddings, and private boudoir sessions.
Amy requires an engagement session before the wedding day with every couple she works with so that she can develop a relationship with the soon-to-be-weds and find the photography style to match their personality. She incorporates this same communicative approach in basic portrait sessions, often taking pictures in black and white to emphasize emotions or the stark contrast of an oreo. Amy coaches natural poses from her subjects during boudoir sessions that build confidence and reinforce her belief that women of all shapes and sizes are beautiful.
When Max Schneiderman began his family’s business, it was a grocery store first and foremost. Then Schneiderman’s began to carry a few furniture items and slowly these grew to overshadow the cans of soup and produce until the furnishings finally swallowed the foodstuffs whole.
Now, Schneiderman's Furniture has spread from the Iron Range to spots throughout the Twin Cities. The showrooms stock local and foreign furniture from more than 100 manufacturers. Many items in stock can be customized in color and texture to match a homeowner's current obsession with plastic flamingos.
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.