• Amanda Vanderbeek

    Amanda Vanderbeek

    Class of 2012
    Ely, MN
    Elementary education

    Amanda's Bio:
    I grew up in the Twin Cities, but now live up in Ely, MN near the BWCA, where my family has been for the last 7 years. I have three brothers, who I adore, and I enjoy fishing, playing basketball, and rough housing with them whenever I can. My mom has been a daycare provider since I was born, which served as inspiration for me to pursue a degree in Elementary education. I also love to paint, draw, and DANCE! I have been dancing for twenty years and am a dance instructor in Superior, WI....I can't imagine a life without it!

  • Laura Salazar

    Bogotá, Colombia
    Marketing and Business Management

    Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

    Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

    Jin Baek

    Aurora, CO
    Biology and Chemistry (Pre-Med)

  • Jason Chavez

    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

    Conrado Eiroa Solans

    Madrid, Spain
    Psychology Major, Biology minor

    Shivani Singh

    Mumbai, India
    Management & Marketing

    Neena Koslowski

    Apple Valley, MN

  • Kathryn McCarrick

    Saint Paul, MN
    Elementary Education

    Takudzwa Munjanja

    Gweru, Zimbabwe
    Health Information Management, CIS minor

    Malvern Madondo

    Harare, Zimbabwe
    Mathematics & Computer Science

    Daniela Moreno Gomez

    San Salvador, El Salvador
    Computer Information Systems and Finance

  • Laila Zemar

    Casablanca, Morocco
    Biochemistry, Biology and Pre-med

    Brooke Elvehjem

    Mora, MN

    Bryan Chavez

    Richfield, MN
    Accounting and Finance

    Katelyn Gehling

    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

  • Yael Ikoba-Ndjip

    Brussels, Belgium
    Accounting Major; Finance minor

Another Delicious Halloween Tradition!

Aside from popcorn balls and delicious Halloween candies, my family has always held another longstanding food tradition for the holiday: toasted pumpkin seeds!  If you haven’t had these before, you are missing out!  We always used to gut our pumpkins early in the week before Halloween and save the pumpkin seeds for the night before trick or treating, where we would toast them up and enjoy them before watching scary Halloween movies together.  There are several ways to make these bad boys, and my favorite and perhaps the simplest way to prepare them is just to bake them in the oven with salt.  However, there are many other ways you can enjoy them if you aren’t feeling this savory option.

Simply Toasted Pumpkin Seeds
Pumpkin seeds
Olive oil
Kosher salt
Remove the seeds from the pumpkin and discard the stringy bits. Toss the pumpkin seeds with olive oil until well coated. Add kosher salt to taste and toss until all the seeds are evenly coated.  Spread out the seeds on a cookie sheet and bake in a 300 degree oven for 45 minutes. Toss the pumpkin seeds halfway through cooking.

Caramelized Pumpkin Seeds

1 1/2 to 2 cups cleaned pumpkin seeds
2 to 3 tablespoons brown sugar
pinch of kosher salt
olive oil cooking spray


Place seeds in a dry non-stick frying pan over medium heat. Toast them in the pan, constantly shifting them around so that they roast evenly and don’t stick to the pan. Once they are crunchy to taste, turn the heat down to low and spray the seeds with olive oil cooking spray and then spoon sugar into pan and stir seeds up as sugar melts and sticks to the seeds. Turn heat off and sprinkle with salt.

Cinnamon Pumpkin Seeds


  • 1 – 2 tablespoons canola oil
  • 1 1/2 – 2 cups pumpkin seeds
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt


Spread the seeds out on a baking sheet that has been lined with aluminum foil.  Preheat the oven to 300°F.  Drizzle the seeds with canola oil (enough to coat).  Then, sprinkle the seeds with the brown sugar, cinnamon, and salt. Mix and make sure the seeds are evenly covered.  Spread them out on the baking sheet.  Bake the seeds for about 40 – 45 minutes, stirring once or twice so that they don’t stick to the pan.  Let them cool, stirring occasionally. 

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