St. John Vianney to host November meal

St. John Vianney Church in Fairmont will serve a free November meal for the community at 5 p.m. on Sunday, Nov. 17. All are invited to join the meal. The menu includes chicken casserole, jelly cranberries, dinner roll, baby glazed carrots, and pumpkin pie dessert. If you are unable to attend, due to lack of transportation, call (507) 235-2451 to have a meal delivered. Call by Friday, Nov. 15 by noon to make delivery arrangements.

Quilters to meet on Monday

The third meeting of the Blue Earth Valley Quilters program year will be at 7 p.m. on Monday, Nov. 18. The group will meet in the Media Center of the Blue Earth Area High School, entering through Door C. The meeting will begin with introductions and show and tell. The program will be a seasonal activity. Those doing the quilt-along from the Barn Star Quilt Sampler will show their Month One blocks. Dues for the 2024-25 program year are $5. The group welcomes visitors. For additional information, call Jan Shaffer at (507) 526-3979.

After school Friday bowling

Join Preps Bowling from 3:15 to 5:15 p.m. on Fridays, Nov. 11 through Jan. 24 (No Bowling on Non-School Days– Nov 29, Dec 27, Jan 3) at Bowlmor Lanes bowling alley in Fairmont. Kids in Grades 4 to 6 will get to bowl two games, use bowling shoes, a kid’s drink, and $1.50 for snacks. This is a seven-week program. Registration is required, costs $75, and closes Nov. 15.

Folk Medicine: Fire Cider Making For ages 16 and up

A class for making Fire Cider will be held for people ages 16 and older, from 6 to 8 p.m. on Thursday, Nov. 21, in Room 123 and the SMEC building. Fire Cider is a spicy, pungent, and non-alcoholic oxymel made from various natural ingredients steeped for weeks and used to boost immunity and ward off illness. As the weather turns cooler, it’s the perfect time to start thinking about boosting immune systems and being proactive in our wellness. Participants will each make their own unique fire cider batch using ingredients such as Organic Apple Cider Vinegar, raw honey, organic produce, organic fresh and dried herbs, roots, berries and organic spices. Registration is required, costs $40, and closes Nov. 14.