Honest Bike Shop

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About the staff

Favorite staff recipes

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 two decades. 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 has been with us for more than ten years now. 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.

Mike is 21 years old and is in his 3rd year of Mechanical Engineering studies at the University of Minnesota. A 2009 graduate of Mayo High School, he is in his 7th season at Honest Bike Shop having started the summer after 9th grade. 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 build and true a wheel as good as anyone. Don't let his youth fool you when considering his knowledge and skill.

Neil has been with us since 2006. He 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.

Dayton is a 2008 graduate of Mayo High School. He is currently attending RCTC and is pursuing a liberal arts degree. We picked-up Dayton early in 2011 and have been thoroughly training him in wheel building, bicycle assembly, gear-, brake-, and bearing-adjustment as well as product knowledge relevant to helping our customers as they select and purchase bikes. A strong point of Dayton is his patience and willingness to help. He is also skilled in ping pong and plays guitar and has a talent in drawing and the arts.

Hunter was the store Sheltie. He went to doggie heaven in 2011. He replaced Nikki who was the store Sheltie from 1984 until 1996. We used Hunter for TV commercials like Nikki used to do but in later years he just greeted customers, ate, and laid 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)
Directions: Integrate white sugar and brown sugar. Next, compromise (soften) buffer and merge. Annex eggs. Add Mexican vanilla. Be liberal here. Mom says one tablespoon but any self-respecting white boy like Paul adds three to four. Unite flour, soda, and salt with this mix and add two cups of generic oatmeal. Don't use Quaker Oats because we are supposed to leave out religion. O.K. Paul cheats and uses Quaker Oats but heaven help if he tries to impose his values here!! Finally add M & M's for sweetness and diversity of color.

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


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)
Directions: I learned this recipe from a jailmate years ago and it makes me drool like Senator Ed Kennedy whenever I get that first whiff from one of those flat-keyed cans. Eating sardines is messy every way but by this slick (Willie) method.

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)
Directions: Place all ingredients in a large sauce pan and heat until hot. Serve with oyster crackers and reserve a quality handmade cigar for dessert.

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!)
Directions: Cut peeled eggs lengthwise in half. Slip out yolks; mash with fork. Mix in seasonings and mayonnaise. Fill whites with egg yolk mixture heaping it up lightly (use a fork so yolk mixture stays fluffy).

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
Directions: Brown ground beef. Remove from heat. Drain fat. Grind or grate Spam. Mix meats with salt, sage, oregano, sauce and cheese. Mix completely. Spread mixture on each bun half. Place on baking sheet. Bake at 350 degrees for 20 minutes. Mixture refrigerates and freezes well.

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
Directions: Grease 10" x 1-1/2" pie plate or a 10" casserole dish. Sprinkle ham, cheese and onions in plate. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 minute using hand beater). Pour into plate. Bake until golden brown and knife inserted in center comes out clean. 35 - 40 minutes at 400 degrees. Cool 5 minutes. Makes 6 servings.

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.


Honest Paul's Great Scotcheroos (Rice Crispie Bars)


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

There should be a Sheltie in every household.

Honest Paul
Make it happen!

Never bite the hand that feeds you.

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