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About the staff

About the staff

Favorite staff recipes
Paul's political service
Quotes

Jerry has been here since 1992 and has become an outstanding mechanic. He seems to be able to figure out anything. We have "leaned on" Jerry more than once in the last fourteen years. Besides his mechanical ability, he is regarded as a very thoughtful salesperson. We often hear satisfied customers talk of how good he was to work with. Along with this, he is also our resident engineer. Jerry has built our dressing room, warehouse fixtures, display fixtures, break room, and has fixed many things around the place. When he is not here the store just isn't the same.

Carroll is in his eighth season at Honest Bike Shop. A forty-year veteran of Crenlo, he is very mechanical. Retired now he works part-time assembling and repairing bikes for extra money and enjoyment. Otherwise, his hobbies or recreation is primarily woodworking.

Ed arrived in 2004 from Milwaukee. It was supposed to be a short stay to help his sister with a few concerns but he liked Rochester so he stayed. A very experienced bicycle person, Ed worked at a couple of bicycle stores in Wisconsin from the time he was 15. Along the way he trained at Barnett Bicycle Institute in Colorado. Ed is very experienced, very good, and a road bike enthusiast. Ed rides.

Mike is 17 years old, a student at Mayo High School, and is now in his 3rd season here. He has been trained by Honest Bike Shop to build and true wheels, and assemble and tune bikes. He has become very proficient and dependable and can true a wheel as good as anyone. Don't let his youth fool you when considering his knowledge and skill.

Don is retired from IBM after working there for 30 years in both hardware and software support. He has been working here over a year and is proficient in wheel building and servicing bikes. He enjoys assembling new bikes and the challenge of rebuilding old ones. He is a road bike enthusiast and enjoys longer rides. He has ridden the TRAM a couple of times and enjoyed meeting a lot of the folks. In his spare time he enjoys woodworking, HAM radio and bike riding.

Neil was born and raised in Rochester and graduated from John Marshall high school in 1991. Biking is his biggest passion but he also enjoys snowboarding, camping and most outdoor activities. Neil currently races cross country mountain bikes in the Minnesota State Championship Series and placed 5th in the Sport class in 2007. Occasionally traveling west to the Rockies to mountain bike is a real treat according to Neil as well as going north to the B.W.C.A. or Lutsen to mountain bike in the summer and snowboard in the winter. Neil rides more than one Giant bike.

Hunter is the store Sheltie. He replaced Nikki who was the store Sheltie from 1984 until 1996. We hope to use Hunter for TV commercials like Nikki used to do but for now he just greets customers, eats and lays around.

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Our favorite recipes

Paul Myhrom's (former city council member extraordinaire*) Politically Correct Cookies

• 3/4 Cup Brown Sugar
  
• 3/4 Cup White Sugar
  
• 2 Sticks Real Butter (No Political Side Stepping Here!!!)
  
• 2 Eggs
  
• Mexican Vanilla
  
• 2 Cups White (Pardon Me) Flour
  
• 1 Teaspoon Baking (It Gives the Flour Power) Soda
  
• 1 Teaspoon Salt
  
• 2 Cups Oatmeal
  
• 1 Pound M & M's (Support Your Local Dentist)

Roast (bake) at 325 degrees until done. Makes approximately 40 cookies.

CELEBRATE! (Enjoy!)

Paul's Politically Correct Sardine Sandwiches

• 1 Can Sardines (Caught with dolphin safe nets off of Hynannisport, Massachusetts
  
• 2 Slices Bread (Be affirmative in your action here and use bread of color with no preservatives)
  
• 8 Crackers (Saltines, not rich white folk)
  
• Hellman's Mayo (Not Rochester's)

First, think metric. Cut the sardines into one centimeter chunks. Next, spread Hellman's Mayo liberally over a slice of bread and apply four saltine crackers like little tiles into mortar. Tile? Mortar? Now using union labor would really be the right thing to do here but remember it is only a sardine sandwich. This forms the floor to support the chunks of sardines you pile on next. Being progressive, we next assimilate (duplicate) the saltine/tile process on a second slice of bread and slap it down tight over the sardine chunks. Now you've got the slimy critters covered up (like a political mess) nice and neat so your fingers will stay clean while you devour them.

I forgot to mention that if spicy is your pleasure squirt some hot sauce from south of the border on these chopped up little fishes before you send them to the deep hole. Garnish with a pickled egg and wash down with a cold beer. If beer is not desired try a little political whine.

Jerry's Oyster Stew

• 1 Can Cream of Mushroom Soup
• I Can Cream of Potato Soup
• 1 Can Water
• 1 Can Milk
• 1 or 2 Cans Smoked Oysters (Drained)

Sharon's Deviled Eggs

• 6 Hard Cooked Eggs
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Dry Mustard
• 1/4 Teaspoon Pepper
• 3 Tablespoons Hellman's Mayonnaise (Don't use anything but Hellman's!)

Mike's Public School Pizza Burgers

• 1 Pound Ground Beef
• 1/4 tsp Salt
• 2 tsp oregano
• 4 Oz or 1 Cup Grated Velveeta Cheese
• 1 Dozen Hamburger Buns
• 1 7-Oz. Can of Spam
• 1/4 tsp sage
• 1 15 1/2 Oz. Jar or 1 3/4 Cup Pizza or Spaghetti Sauce

Carroll's Impossible Ham 'n Swiss Pie

• 2 Cups Cut-up Fully Cooked Smoked Ham
• 1 Cup Shredded Swiss Cheese
• 1/3 Cup Chopped Green Onions (or Chopped Onion)
• 4 Eggs
• 2 Cups Milk
• 1 Cup Bisquick Baking Mix
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Pepper

Hunter's Dog Biscuit Delight
As a rule, Sheltie's don't have favorite dishes. They eat anything. They are eating machines, however, once in a while Hunter seems to really enjoy these homemade dog biscuits.

• 2-1/2 Cups Whole Wheat Flour
• 1/2 Cup Powdered Milk
• 1/2 Cup Cold Water
• 1 Teaspoon Brown Sugar
• 1 Teaspoon Salt
• 6 Tablespoons Margarine
• 1 Egg

Directions: Mix ingredients and knead 3 minutes. Form into ball and roll to 1/2" thickness. Cut out shapes and place on lightly greased cookie sheets. Bake for 30 minutes at 350 degrees.

• 1 cup light (clear) corn syrup
• 1 cup peanut butter
• 5 cups rice crispies
• 1 cup (1/2 bag) semi-sweet chocolate chips
• 1 cup (1/2 bag) butterscotch chips

Directions:

1. Bring corn syrup to a slight boil. Turn down heat a little and stir-in peanut butter. With rice crispies in mixing bowl, stir-in syrup/peanut butter mix. Press mixture into 13x9x2-inch pan or dish coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in microwave and stir (blend) together. Spread evenly over cereal mixture. Let stand in refrigerator until cool and firm. Cut into squares and serve cold for optimum flavor.

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Quotes
Jerry
On the subject of cigars, Jerry says, "Where else can you enjoy the absolute best there is of a product for less than $50?"

Jonny (Jonny's Saloon)
When asked how long he would continue to serve, replied, "Selling out is not in the future. I am having too much fun and besides, how else would I get my second hand smoke?"

Carroll
There should be a Sheltie in every household.

Honest Paul
Make it happen!

Hunter
Never bite the hand that feeds you.