(woman) Prairie Mosaic is funded by the Minnesota Arts and Cultural Heritage Fund with money from the vote of the people of Minnesota on November 4th, 2008, the North Dakota Council on the Arts, and by the members of Prairie Public.

(woman) Welcome to... a patchwork of stories about the arts, culture, and history in our region.

Hi, I'm Barb Gravel.

Welcome to Prairie Mosaic.

And I'm Andy Garske.

Visiting Fergus Falls this week I had the opportunity of a lifetime-- to visit a small-batch coffee roaster and witness the dedication and precision that brought Greg Stumbo's dream to life at Stumbeano's Coffee Roasterie.

From sourcing high-quality coffee beans to dialing in the perfect roast profile, Greg brings years of hands-on experience to every batch of coffee he roasts.

Andy, I have to admit I'm a little bit jealous because I can certainly appreciate a full rich-bodied cup of coffee, but I heard the story didn't end there.

Stumbeano's coffee beans made their way into yet another story?

Yes Barb.

Chef Even Burkdoll from the restaurant Toast in Fergus Falls joined us in the kitchen to create one of his favorite dishes, Espresso Rubbed Pork Tenderloin.

He paired locally raised pork with an espresso rub using Stumbeano's Coffee to show how coffee creates a rich, savory crust on a perfectly seared tenderloin.

This dish is truly a celebration of Minnesota's local food scene.

Enjoy!

[synthesizer plays in bright tone] The thing that struck me, intrigued by coffee and coffee roasting has been more the sensory experience.

You can visibly see the coffee roasting change, you can smell it change from the time it's a green unroasted coffee to the time it's ready for brewing.

There's an audible sense experience too, because it'll crackle a little as it's roasting.

There's a cadence to the roasting with the drum turning.

My name is Greg Stumbo, and I'm a coffee roaster.

Stumbeano's is a wholesale coffee roaster.

with online sales.

My wife Jenny and I started Stumbeano's back in 2005, and has been doing this as a 2-person operation since 2008 probably.

Back in 2000, 2001, I saw a video documentary on PBS about a family that emigrated from Cuba, it was a coffee roaster in Miami, and early Internet, I logged on and found out a little more about the family and their history, and by luck of the way of a pop-up ad came up and said did you know you could roast coffee at home?

My first coffee roasting purchase was a little home coffee roaster called the Caffe Rosto and made a cup of coffee at a time with what we could roast.

Took that and explored a little bit further, and the coffee hobby was developed over time.

In August 2005 is when we procured that licence and started roasting.

Coffee plays such an important role in people's lives because a lot of times it's the first thing they do when they get up in the morning.

A cup of Joe or the caffeine wake-me-up, but I think it's a rabbit hole when you get into different coffees and tastes and origins, and it's very much in the same line as like a microbrewery or wine or any type of artisan product.

We're very much microroasters, so we can pivot easily and always try to select the coffees that are closest to harvest.

We're always looking to select the freshest coffees from smaller growing farms and smaller plantations.

A lot of times that leads us to discovering more unique coffee profiles and tastes.

We do select our coffee from an importer in Minneapolis, and so we're able to learn right where the coffees are grown, who is growing them, from what plantation, and as far as how the importer or exporter handles the coffee.

It'll taste different depending on where it's grown.

You have coffee from Brazil that will taste different than coffee from Columbia, and the whole coffee belt that goes roughly around the equator is gonna have different sensory experiences for everybody that enjoys the coffee too.

There's a very strong artisan component to roasting coffee, especially when it's as simple of an operation as ours is.

We don't rely on any computerization or AI driven model to determine when the coffee is done.

Ultimately I'm going to look at is, yup that coffee is done, or nope, that coffee needs a little bit more.

Then once the coffee is done, I'm just looking at those flavors that are inherent in the coffee.

I'm just roasting to bring those flavors and aromas out.

A lot of times what I'll do with the Ethiopians is I'll draw the roast out a little bit to ensure that each bean is roasted evenly, because if you roast it too fast at too high of a temperature, some of these beans end up getting scorched or burnt.

The process of roasting coffee goes from us selecting coffee, and once we get the coffees in, they come in burlap sacks, and the green unroasted coffee is actually the 2 seeds of a coffee cherry.

The green part of a coffee bean is actually like a kind of a layer basically.

The bean starts out very dense.

You apply heat to it through the roaster, you turn it in the drum, and over the course of 13 to 15 minutes that moisture evaporates, and what you see is, the bean will expand as it roasts, as it heats.

And as it expands, you'll hear a crack.

That's when the flavors are developed and the chemical reactions within the bean are happening.

The bean's expanding and you're continuing to apply that heat.

As I'm roasting, what I'm looking for is change in color, change in smell, and then change in any sound as it happens.

[soft crackling] So you hear that crackling.

That crackling is some of those beans have started what's called the second crack, and that's where the sugars really caramelize and develop their sweetness in that second crack.

Our coffee distribution focus is very regional.

We focus on the Fargo-Moorhead area and the Fergus Falls in Western Minnesota region.

As far as for our wholesale customers, the online world is, we ship to 47 states now, so it's basically nationwide.

I still surprises me to see an order come from the middle of Oregon or the middle of West Virginia or somewhere.

We used to know everybody who drank our coffee when we first started out.

Our customer log was 10 to 15 to 20 people.

We're just grateful for the people that have so many options to choose coffee from and they select our coffee, 20 years in, a hobby that I really enjoy and still want to do every morning.

[acoustic guitar brightly finger-picking] Hi guys, my name is Evan Burkdoll, and I'm the chef owner of a few different spots in Fergus Falls.

Toast, Union Avenue Bar and Eatery, and Falls Baking Company.

Today I'm preparing a nice kind of fall comfort or holiday dish featuring espresso from Stumbeano's, also a neighbor to my bakery.

I got a pork tenderloin from Amor Pork that is also in Otter Tail County.

I'm going to start with the rub for the pork.

Then while I'm doing that I'm just going to heat up my cast iron pan here.

So we're going to sear that.

I laid out some ingredients here.

I've got about 2 tablespoons of espresso powder.

I've also got Cherry Rub Smoked Paprika, throwing that in.

I've got 2 tablespoons of brown sugar.

I just like to equal part to the espresso.

Then I've got about a tablespoon and a half of salt, about half black pepper and half garlic powder.

I'm going to go ahead and mix that up with my fingers.

That should be good.

I'm going to grab the pork tenderloin and bring it over to my cutting board.

I see this is starting to smoke already which is good.

Here I have clarified butter.

You can really use any sort of high temp cooking oil.

I'll go ahead and lay some down.

I'm gonna take our rub and go ahead and just rub this in.

Since I've got it all over the cutting board, just pick up your pork and rub it all in.

So it should look pretty heavily coated.

I'm just going to move around that clarified butter.

I'm going to go in with the pork And sear it.

It's been about a minute and a half.

I just going to rotate all the way over.

I like to do top and bottom first.

Then try and kind of get the sides a little bit.

Just move around that butter.

Let that go for about another minute, minute and a half.

Then I'm going to do the sides, and then we're going to put it into the oven.

Now that the pork's in the oven we have cranberry walnut wheat bread.

I'm going to get a knife slice, I'm going to go right down the middle.

I'm going to cut 2 slices.

I'm going to do a pan toast today.

You can do a regular toast or you could throw it in the oven.

So similar to the pork I'm going to take my clarified butter.

I'm not going to go as much.

Get a nice coat on that.

So as my bread is toasting, over here I've got some mashed sweet potatoes that I did.

Gonna go ahead and heat those up.

This is gonna go, almost be like a base for our toast.

These sweet potatoes, I just put butter, salt and pepper in them.

I did a splash of maple syrup in here.

Go ahead and check this toast-- lookin' nice.

I'm going to just remove this toast now, put it on my cutting board.

Then add a little bit more butter.

Now I'm going to take the Brussels sprouts and do inside down almost like you're searing a steak or chicken-- any piece of meat.

I'm going to let these go for a little bit.

I'm going to go ahead and check my Brussels, make sure they're getting some nice color.

They're looking really good.

We like that deep caramelization.

So I'm going to just flip it, check each one, just make sure there's some caramelization on there.

While this is finishing up I'm just going to throw a little salt and pepper on them.

You can just throw it all over the pan.

We're going to sift it all together with our tongs before it goes in the oven.

Go ahead and kill the heat.

Looks nice and caramelized.

I'm give it a little shake.

Now go into the oven just until they're finished.

The Brussels are going in the oven.

So I pulled the pork out of the oven.

I'm just letting it rest just a little longer.

As we're doing that I'm going to assemble the toast.

I've got my sweet potato mash.

I'm going to take that; make sure we go corner to corner.

Nice layer of sweet potato mash there.

I'll take the Brussels sprouts that just came out of the oven, just nicely place them around the plate.

Put a couple off the plate.

I'm going to slice the pork now.

I'm going to go right down the middle because I want nice big slices.

We'll try and get 6 slices on that.

I'm going to go a little thinner.

I'll take these and just do a nice shingle across the toast.

So to top that all off you could do cranberries, or today because toast does have a little Scandinavian theme we're going to do lingonberries.

I use lingonberries, I like the bite because they're a little bit smaller, and they're a little bit sweeter.

Right down the middle, I like when it falls off the plate a little bit.

Then again, we like to just garnish with microgreens.

Today we have pea shoots from a farmer that supplies to us in Fergus Falls.

Now we have the completed dish featuring a lot from Otter Tail County, Amor Pork, sweet potatoes from a local farmer, the bread from our bakery in Fergus Falls and Stumbeano's espresso.

Tyson Andrews from Perham, Minnesota is a woodworker whose taste for the whimsy came from building custom homes.

The ideas for hidden features and pocketed walls started trickling into his own artistic work.

Tyson hopes his off-the-wall creations inspire others to start looking at things differently.

(Tyson Andrews) There's more than what you see.

There's always going to be something that you never knew was there that's going to be there.

[bass & drums play in bright rhythm] I've been a custom home builder for over 25 years now and I've sort of just dabbled in the creative process of jewelry boxes and things in my off time at home.

I built houses for country music star Kenny Rogers and Dwayne "The Rock" Johnson.

And some of the amenities that went into their houses were just weird as far as pocketed walls and hidden door systems in rooms.

Those untraditional building styles allowed me to think outside the box and fueled my artistic style and ability.

I make bandsaw boxes, 10-grain cutting boards, sculptures, I enjoy putting secret compartments or hidden magnetic locks or levers for operation.

I don't use templates or patterns when I make stuff.

It's all original, so everything is unique and different which is what carries my attention on to the next piece.

If it was by repetition I would quickly lose interest.

I laminate a block of wood together with different tones so you'll have a variety of hardwoods from maple, walnut to cherry.

Once I have that block, that's my canvas right there.

From there I will draw on the block what I'm going to cut out.

I draw out secret compartments or how I want it to operate.

There's indescrepencies in a lot of wood, so to accentuate those things I think separates you from a normal artist.

So like a knot turning into an eyeball or a crack turning into a figurative piece of that piece of woodwork that you're doing.

Where some people might say this is trash and throw it away, it's messed up, I try to enjoy the mistakes in the woodwork and really just drawing focus to those points and making them key figures of that piece.

This it Cracked Knot Clock.

Everything you see here besides the motor and the housing in the back was salvaged wood.

This is flame boxelder, it's actually a type of maple.

This is walnut which was also felled from a piece of property and kiln-dried and used as trim pieces.

The body was actually hollow, made from a skeleton frame, then wrapped with plywood.

it is unique in the form that it's very interactive.

So back here, these are actually magnetic rosettes that just come off and expose a hidden pull to a secret drawer.

Once the drawer is out you have a pop-down compartment right here.

Inside the pop-down compartment there is a magnetic key card.

If you go to the front of the clock, I'll open up the front of the clock for you.

[Soft beep] I think it's the whimsical, you know, looks like it came out of "Alice in Wonderland" and maybe a reincarnation of Dolly with the functionality.

Once you take in the clock and what it means to you, then you see the actual functionality of the compartments and the time and attention that went into that stuff, it really goes over the top with feelings and emotions from the individual.

Everybody always asks me do I put the crack in there or does it come like that?

Yes, I cut it out like that.

I do like the crack things.

It speaks to me like as individuals we can all be broken in a sense, but still be functional.

Sometimes I start a piece, then I walk away from it for a month at a time, then I come back and I'll finally be able to see it come to fruition, then I'll continue with it.

When I'm in that process, I'm in a totally different world.

I wake up in the morning, and I'm out there working in the woodshop all day long.

I get hyperfocused on stuff.

That's all I think about-- work on until it's finished.

It's my happy place.

I've got nothing but positive feedback.

People genuinely come up to me, some people in tears, telling me what I've made and how it transpires to their life and people pushing me to keep moving forward with what I'm doing because they see something that maybe I haven't seen yet.

But it definitely inspires me to keep making, creating.

Nothing is perfect in the world.

There's this standard when it comes to woodworking of perfection, and I think that if individuals can kind of take themselves out of the confines of perfection and take a minute to let what they're looking at just resonate with them, they'll see things differently.

Annabelle Maher learned to play the guitar at a young age from her dad.

Her passion for music led her from Fargo to Nashville where she enjoys performing for countless country music fans.

Annabelle and her dad often get to share the stage together.

Enjoy their performance.

Hi, I'm Annabelle, I'm a singer/songwriter from Fargo, North Dakota.

I learned how to play piano and guitar when I was really young, then I wrote my first song when I was 11 years old.

"Prove Me Wrong" is a song that I've always loved.

It's kind of about feeling down in the dumps, that you'll never find love, then you meet someone, and you just realize that that's not true, and you just have hope again.

So that's my song, "Prove Me Wrong."

[acoustic guitar softly finger-picking] ♪ ♪ ♪ Got ready in the car ♪ ♪ 'Cause I slept in too late ♪ ♪ Been hiding in the dark ♪ ♪ 'Cause wanting more keeps me awake ♪ ♪ He really let me down and I let him ♪ ♪ Love was just a word he threw around and ♪ ♪ I caught it but it slipped right out of me ♪ ♪ Walked in the restaurant ♪ ♪ The same place where we first met ♪ ♪ I saw something from afar ♪ ♪ A face I don't wanna forget ♪ ♪ He held the door and I let him ♪ ♪ If love's just a word then why is it chasing me ♪ ♪ Should I just let it be ♪ ♪ Or should I listen ♪ ♪ And give it a try ♪ ♪ I've had enough of just getting by ♪ ♪ And holding on to his pretty lies ♪ ♪ Am I crazy ♪ ♪ Is this hazy ♪ ♪ I might need a better way to see the view ♪ ♪ 'Cause right now all I can see is you ♪ ♪ I've already been through this ♪ ♪ And he's already gone ♪ ♪ I thought love was ignorance ♪ ♪ But I might be ready to let you ♪ ♪ Prove me wrong ♪ ♪ Not easily convinced ♪ ♪ 'Cause it always starts this way ♪ ♪ A honeymoon kind of bliss ♪ ♪ That's bound to fade away ♪ ♪ I'll do my best to make it last ♪ ♪ But I don't want to fall too fast ♪ ♪ Maybe you could undo ♪ ♪ The pain in my past ♪ ♪ Should I listen ♪ ♪ And give it a try ♪ ♪ I've had enough of just getting by ♪ ♪ And holding on to his pretty lies ♪ ♪ Am I crazy ♪ ♪ Is this hazy ♪ ♪ I might need a better way to see the view ♪ ♪ 'Cause right now all I can see is you ♪ ♪ I've already been through this ♪ ♪ And he's already gone ♪ ♪ I thought love was ignorance ♪ ♪ But I might be ready to let you ♪ ♪ Prove me wrong ♪ [guitar solo] ♪ ♪ Ooo oo-oo-oo ♪ ♪ You're now shining through my dark nights ♪ ♪ Ooo oo-oo-oo ♪ ♪ It's too good to fight ♪ ♪ Ooo oo-oo-oo ♪ ♪ So instead I just might ♪ ♪ Listen ♪ ♪ And give it a try ♪ ♪ I've had enough of just getting by ♪ ♪ And holding on to his pretty lies ♪ ♪ Am I crazy ♪ ♪ Is this hazy ♪ ♪ I might need a better way to see the view ♪ ♪ 'Cause right now all I can see is you ♪ ♪ I've already been through this ♪ ♪ And he's already gone ♪ ♪ I thought love was ignorance ♪ ♪ But I might be ready to let you ♪ ♪ Prove me wrong ♪ ♪ ♪ Prove me wrong ♪ ♪ If you know of an artist, topic, or an organization in our region that you think might make for an interesting segment, please contact us at... (Andy) You can stream this and other episodes of "Prairie Mosaic" online, and follow Prairie Public on social media For more content and updates.

I'm Andy Garske.

I'm Barb Gravel.

Thank you for joining us for another edition of "Prairie Mosaic."

[guitar, bass, and drums play in bright country rhythm] (Barb) Prairie Mosaic is funded by the Minnesota Arts and Cultural Heritage fund with money from the vote of the people of Minnesota on November 4th, 2008, the North Dakota Council on the Arts and by the members of Prairie Public.