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MOA now using gun-detecting K-9 officers
With one of the biggest footprints in the state, the Mall of America keeps patron security top of mind.
BLOOMINGTON, Minn. — It’s one of the biggest buildings in the metro – the Mall of America.
“Mall of America has about 32 million annual visitors every year,” Will Bernhjelm, VP of security at the mall, said. “We’re at 5.6 million-square-feet; we’re an iconic international tourist destination.”
With a footprint of that size, security at the mall is top of mind. To keep patrons and stores safe, it would be easy to hire more officers.
But the smart thing was to hire this specific one.
“I would say it’s pretty groundbreaking,” MOA Canine Lieutenant Kenny McDonough said.
MOA now has K-9 officers patrolling the storefronts. That in itself isn’t new – they’ve used explosion-detecting dogs in the past.
What’s different, is what they can smell.
“Handgun, revolver, semi-automatic rifle, shotgun, shotgun shells… basically any kind of component of a firearm,” McDonough said. “They’re always pushing us to figure out new ways to accomplish the mission, and when that mission changes, we need to find a new way to do it.”
McDonough was accompanied Wednesday by Ellie, one of eight dogs the mall is hoping to have fully in place by June. Eight may seem like a small number when you look at how many people the mall sees per year, but Bernhjelm says they’re actually well covered.
“Rochester, for example, has eight for the entire city with Mayo Clinic,” he said. “We have eight in this building alone.”
These dogs are a necessary tool for officers to keep people safe – an important piece of what they do, as shootings at the mall are still fresh in some minds.
“The dogs are trained to, even in groups of large people, they’re trained to pinpoint down to the actual person where that odor is coming from,” McDonough said.
It’s a small number with a big job, with plans to keep busy ensuring millions of people safe.
“It’s nice to be the first and to try and push forward with what the dogs are capable of,” McDonough said.
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RECIPE: Homemade pasta from Red Rabbit
MINNEAPOLIS — Making pasta at home is relatively simple, as long as you have the right tools.
October is National Pasta Month and Red Rabbit‘s Corporate Chef, Adam Lerner, joined KARE 11 Saturday to show us how to make homemade noodles in the confines of your own kitchen.
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New book addresses life’s tough conversations
GOLDEN VALLEY, Minn. — Talking about life-changing events like illness, injury and aging isn’t always pleasant, but avoiding those conversations can make things much harder when they do happen.
A Twin Cities couple is trying to help spur important discussions with a new interactive workbook called “Family Conversations We Must Have But Do Not Want To.” Lisa White, a registered nurse and Michael White, a licensed nursing home administrator and assisted living director, wrote the workbook to steer individuals, seniors, couples and families toward making life decisions so they’re on the same page.
The Whites visited KARE 11 Saturday to talk about the book and the personal story that had them struggling in the search for answers to important questions.
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Spooky cocktail recipes for Halloween
Kona Grill bartender, Charli Gonzalez, joined KARE 11 Saturday to mix up the drinks.
EDEN PRAIRIE, Minn. — Those looking for some spooky cocktails to celebrate Halloween should check out Kona Grill in either their Eden Prairie or Minnetonka locations.
Three new festive cocktails are on their menu and Kona Grill bartender, Charli Gonzalez, joined KARE 11 Saturday to share the recipes.
The cocktails are available until November 2. One dollar from each cocktail sold will benefit Breast Cancer research organizations.
The Poisoned Apple
- 1 oz Liquid Alchemist Blood Orange Syrup
- 1 oz Jim Beam Bourbon
- Top off with Angry Orchard Crisp Apple Cider
Glassware: 9 oz Bucket Glass
Garnish: Cinnamon Sugar Rim
Prep: Add Blood Orange and Jim Beam to a shaker with ice. Strain over fresh ice into the glass. Fill with Angry Orchard and stir.
The Black Widow
- 0.75 oz fresh lime juice
- 0.25 oz agave
- 0.75 oz Cointreau
- Big pinch of black luster dust
- 1.5 oz Patron Silver
Garnish: Half Black Salt Rim
Prep: add all ingredients to a shaker with ice, vigorously shake and strain into a glass.
The Green Intensity
- 0.25 real lychee puree
- 0.5 oz St. Germain
- 0.75 oz fresh lime juice
- Green Luster dust
- 2 oz Bombay Sapphire
Garnish: lychee and Luxardo cherry
Prep: add all ingredients into a shake with ice, vigorously shake, and strain into a martini glass