Today we are covering a vast array of local community members and their endeavors. From supporting our Ukrainian guests fleeing from a warzone, art that gives new life to animals who have passed, and Fargo's newest bakery - all the bases are covered with this one. I hope you enjoy!

Community Spotlight

Michael Southam retired in Chicago during the pandemic. His life was relatively quiet until his parents began requiring more care in 2022. Since he was retired, it made sense that he would come home to North Dakota to care for them. Around this same time, the Russian assault on Ukraine began, and millions of Ukrainian families were being displaced. He learned about one such family, who had taken up residence nearby.

Hearing the story of what they had gone through in Ukraine was deeply distressing for him and he wanted to do something to help; with his parents passing, he approached his loved ones about donating their house to this Ukrainian family so that they may have a stable home. Gladly, they supported this decision, and this act of kindness would be the foundation for developing the FM Volunteers for Ukraine.

In 2023, he moved back home and began planning and networking - hoping to find people that would be willing to share in his passion. While many individuals expressed interest, the caveat to their support was that they’d wait until Ukrainian guests began arriving in ND, so, he turned his efforts to their arrival.

His first call was to Alight, a global charity based in Minnesota that assists refugees and displaced individuals gain access to necessary support, which led him to Welcome.US, which hosts a necessary platform for the government program, United 4 Ukraine (U4U), called Welcome Connect that pairs American Sponsors with Ukrainian individuals seeking refuge. Through this, he became an American sponsor.

The path to sponsorship was extensive and demanding, requiring that he be vetted by the US Government through background and financial checks and that he attests that he is capable and willing to ensure safe, comfortable housing for up to 90 days and financial support (should they need it) for up to 2 years. While this is more morally binding than it is legally, he takes his expectation seriously.

His first sponsored guest, Vasyl, arrived in 2023. Since then, he has personally sponsored six other guests, taking them to interviews, to look at apartments, sign leases, and open bank accounts. He also helps connect them with our community and each other through volunteer work and events, such as their summer picnic and Christmas party. Five of those that he has sponsored, still reside in the U.S.

Throughout his journey, he partnered with Marina Behm at the New American Consortium and Gary Sur and together they developed the FM Volunteers for Ukraine, which started as an unofficial resettlement program. After the U4U program ended on January 20th, 2025, their mission shifted from settlement to integration.

Their organization has served over 200 Ukrainian households, providing them with financial assistance (such as rent and insurance assistance, grocery and gas gift cards, etc.) and connection to resources through organizations, such as Furniture Mission of the Red River Valley, Global Refuge (formerly known as Lutheran Social Services), the State Health Office for Refugee Services, and immigration attorneys.

Despite the challenges that our Ukrainian Guests face here, such as delayed processing of their work authorization reapprovals, they remain a benefit to our community. They have started their own companies and endeavors to assist in supporting themselves financially, as they struggle to accept the help that is offered. Many of them complete volunteer work at local pantries, like Seeds of Hope and Olivet Food Pantry. Our Ukrainian neighbors have a deep gratitude for the people of America and it is important to them that they contribute to the communities that have accepted them in a meaningful way.

The FM Volunteers for Ukraine is funded through private donations, fundraisers and, in some instances, the New American Consortium. While they are a nonprofit, they do not have a 501c3 tax designation, so they do not have access to many of the grants set aside for such assistance. Their efforts are truly community driven, so if you’d like to help here are some ways you can:

1. Make a direct donation via their CashApp.
2. Make a donation designated for them to the New American Consortium.
3. Contact your state representatives and implore them to do all they can to get our Ukrainian Guests’ paperwork processed.
4. Donate gift cards from grocery stores and gas stations.

If you have other ideas on how you'd like to help or any questions, please email them at fm.volunteers.ukraine2023@gmail.com. Every little bit counts and they are so deeply grateful.

Artist of the Week

Death is a difficult, even taboo, topic for many. It’s uncomfortable to contemplate our mortality and the fleeting moments in our life leading up to that point, nevermind discussing what happens to our mortal shells once they’re reclaimed by earth (burial) or our loved ones (cremation). It all just feels so final. Those who work in that liminal space are all too familiar with that discomfort - not from themselves - but from others. Being so removed from the care of those that have passed, allowing others to take up that mantle, has made it easy for us to avoid the topic altogether until it happens.

All that being said, whether it be a mortician, funeral home director, or taxidermist, hearing about their jobs can be distressing for some, so it is with mindfulness and care that I provide to you, dear readers, a warning. Beyond this point, we will be discussing the fascinating work of local artist and taxidermist, Katelynn M., owner and operator of Where the Dead Things Are. I’ll be sharing her story, and photos of her work - including her most recent project. With that, let’s dive in.

Sitting on Katelynn’s basement stairs, I watched as she removed staples from the bear hide that she had been stretching and allowing to dry in preparation for the final steps in creating a bear skin rug. The bear, in question, had collided with a van and the driver had wanted to preserve its beauty, so they called the Game & Fish department to tag it, a step that is required by state law for taxidermists to work on a wild animal. Although the animal was long gone, Katelynn was gentle and worked with respect, conscious of the fact that this was once a living being that graced our green earth.

Katelynn was young when her fascination with anatomy and physiology began. It was interesting to her how different animals could possess similar parts and systems that work entirely different across species to contribute to their survival. Throughout her education, she delved into these topics, including biology, and learned everything she could and, over time, her interest extended past how a body works into what happens when it stops.

At first, her interest in the dead was really more of a hobby. She collected bones, bone articulations, pelts and hides, and taxidermy art. She was mesmerized by how the essence of these things continued to exist well after the spirit that had been attached moved on. She loved that people created art pieces that honored and memorialized animals that would have otherwise ceased to exist. In 2019, she had the realization that she could do the same, so, in early 2020, she travelled to Montana to complete the necessary training for her taxidermist licensure from the Montana School of Taxidermy.

She opened her doors to Where the Dead Things Are in late 2020, with her first project being a snow goose for a friend. Since then, Katelynn has completed many a projects from the whimsical, like a Druid Squirrel, to the sentimental, like a bone articulation for a person’s feline companion. Regardless of the project, she completes the arduous task of preservation with reverence for the life that was and wonder for the life renewed through her art.

Out of respect for the lives that were, all of her work is created by commission. She doesn’t carry a ready supply of pelts, bones, statues or articulations; nor will she work on animals that are already in the process of decomposition, haven’t been tagged by Game & Fish or are federally protected, with the exception to the latter being that it is a bird and being used for educational purposes, as her permit with the U.S. Fish & Wildlife Service dictates.

If you are interested in commissioning work from Katelynn or want to see more of her work, you can find her on Facebook! If you send her a message through her page, she will get back to you as soon as possible.

Business Review

Today, we’re featuring Sliced Bakery & Luncheonette. Located in a historical location, where Great Harvest Bread Co. used to reside, Sliced opened in January of this year and, if you go to enjoy a meal, you may recognize some of the staff!

Upon walking in, I found Cassie at the register taking orders. She helped me decide on an egg salad sandwich with tomatoes and microgreens - grown by Shane at Red River Microgreens - on their homemade wheat bread. It was delicious! The egg salad was the perfect blend of creamy and not too sweet. I was hoping to have a bowl of one of their legendary soups, but others had beat me to it, so I ordered a side of Mac’n’Cheese, which, I would argue, was even more delicious, and appropriate for the weather, with all that melty cheese.

I posted at one of the tall tables, which I later learned were handmade using the barrels their honey comes in, and took in the atmosphere. On the walls were what appeared to be vintage items you may find in an older, homestyle bakery and, on the back wall, was a beautiful, familiar mural. Surrounding me, there were meetings taking place, people catching up, and a group of enthusiastic Mahjong players. When it slowed down a bit, Cassie joined me and I got the chance to learn more.

She shared with me how her staff collaborated on the development of all their unique flavors found on their menu and how a chef had come in to teach them how to amplify their menu further. I discovered that Sliced, along with others, provide their pickle juice to Swing Barrel Brewing for their pickle beer, exclusive to Courts & Pints, that they use Swing Barrel Beer in their beer bread, and that a partnership with Alsager Meats is coming down the pipeline (details are under wraps). In addition to their partnerships, they also carry items from other local businesses, such as Reese & Riley's Olive Oil & Bistro Bar and handmade items from local artists.

Since expanding their seating area, Sliced has become a host to a group of Mahjong players on Wednesdays, a Men’s AA group on Mondays & Wednesdays, Sourdough classes, and book clubs. In addition to being a community hub, they give back to the community they serve. Their day-old bread goes to places like the Frasier Youth Program, Salvation Army and Olivet Food Pantry. They provide goods for benefits like 4 Luv of Dog Rescue’s biggest fundraiser of the year, their silent auction, and also provide goods for events like Muffins for Mom. In gratitude to those that take care of our communities, they offer a 10% discount to veterans, nurses, police and fire departments, among others.

​Sliced Bakery & Luncheonette may be new, but Cassie’s leadership is seasoned (as is her delicious food, just saying) and she knows a thing or two about supporting her local community through partnership and uplifting other local businesses. If you’re looking for unique flavors, local flavors and a way to support many local businesses - come on down to Sliced!

1523 University Dr. S., Fargo, ND 58103. Open Monday through Friday from 7 am to 5 pm and Saturday from 7 am to 2 pm.

Recipe of the Week

This week's recipe for Black Bean & Corn Salsa was submitted by Joshua P. He often pairs this with Steak & Cilantro Lime Rice Burritos

Ingredients

• 1 15 oz. Can Corn, drained
• 1 15 oz. Can Seasoned Black Beans, drained (rinsed, per preference)
• 2 - 3 Roma Tomatoes, diced
• 1 Jalapeno, diced (deseeded, per preference - can also substitute 1 4 oz. can of chopped green chiles, drained)
• 1/2 Red Onion, diced
• 1/2 Bunch Cilantro, chopped
• 1 Lime, juiced
• Salt, Pepper & Cumin to taste

Directions

1. Drain the corn and black beans and add both to a large mixing bowl.
2. Dice the Roma tomatoes, jalapeno, and red onion and chop the cilantro. Add all to the black bean and corn mixture.
3. With hands or a juicer, squeeze the juice of a whole lime over the mixture.
4. Give the mixture a good stir - being sure to have a taste before adding seasonings.
5. Add in the salt, pepper and cumin to taste.
6. Enjoy!

Did you know?

Have you ever wondered about the steamboat art that you see from time to time in Fargo? Many people connect the Fargo / Moorhead area to the Westward Expansion of the Railroad, however, few know that from around the 1870's to the 1880's, the Red River was a trading route, navigated by steamboats! In fact, it was the primary trading route for various goods and transportation for settlers. It's hard to imagine steamboats travelling down Red now with the changes to manage flooding, but it was wider and more accommodating to transportation such as those during that time.

Sources:

• Historical and Cultural Society of Clay County. (2020, May 4). Fargo-Moorhead steamboat landings, 1880s. HCSCC Blog. https://www.hcscconline.org/blog/fargo-moorhead-steamboat-landings-1880s​

Out on the Town

If you're looking to fly the nest, here are some fun things to do. . .

• THE GENERAL with live music on the Mighty Wurlitzer - Fargo Theatre - May 12th @ 7 pm
• Tuesday Night Social Featuring Tim Moser - Sons of Norway Kringen Lodge - May 12th @ 5 pm
• Minnesota Moorhead in-person Solar 101 - Moorhead Public Library - May 12th @ 7 pm
• The Tell - Sidestreet Grille & Pub - May 14th @ 7 pm
• Adult Prom - Brewhalla - May 16th @ 7 pm
• Hello Spring: Kids to Parks Day - Rheault Farm - May 16th @ 1 pm
• 9th Annual Fargo Spring Vintage Market - Wild Terra Cider - May 17th @ 12 pm