Meet Kevin Wangen

Meet Kevin Wangen

Kevin Wangen is the wealth management associate at HTC. He holds a finance degree from North Dakota State University, from where he graduated on the same day he got married.

Tell us about yourself

I was born in Langdon, North Dakota, and my family moved to Harvey, North Dakota, when I was 4. My parents still live there so I visit when I can. Growing up in a small town had a profound impact on my life. I moved to Fargo for college and now live here with my wife and four kids, who are 2, 5, 7, and 9. It can certainly be challenging, but I try to be the best dad and husband I can.

What do you like to do in your spare time?

I like being as involved as possible with my kids’ activities as they are growing up and finding new interests. When I have time to myself, I am an amateur woodworker and furniture refinisher, and love DIY home projects. I think my dad can fix anything, and both of my parents are very hands-on with projects, so I am instilled with that mindset. And my wife has found no shortage of old chairs, tables, and desks that need some love before they can be utilized again. My skillset improves with each trip she takes to the antique store.

I also love participating in and watching sports. I try to see UND Fighting Hawks hockey or Minnesota Twins games whenever I can. I used to golf quite a bit. Now that my two oldest are taking lessons I am excited to hit the links with them.

Tell us about your favorite life experience.

We took a family road trip to Steamboat Springs, Colorado, last summer and spent 12 days together. I’ll never forget the hiking, swimming, and exploring we did there and along the way.

What is your favorite movie?

In a family of six, I am just happy when someone picks something so we don’t have to scroll the entire Disney+ or Netflix menu.

What was the first car you owned?

My first two cars were a 1984 Chevy Blazer that was rust-colored (because of the rust), and then I “upgraded” to a turquoise 1994 Pontiac Grand Prix sedan. 

How long have you been at Heartland Trust?

I have been at HTC for 8 ½ years. I started out in the retirement services department and have spent the last four years as the project coordinator. In that role, no two days are the same and I get to do a lot of miscellaneous projects, such as the quarterly newsletter. If you are reading this, thank you. Hearing feedback from the people who read it makes it all worthwhile. At the end of April, I accepted the position of wealth management associate at HTC, and I am looking forward to the new challenges that will bring.

What is your favorite part about working at Heartland Trust?

Heartland Trust is a small company that has a big impact on our clients’ lives. It is great to be a part of that and hear stories from people who have been with HTC for years. That is my favorite part, along with the free soda.

Until I married into a family of German descent, I didn’t know what I was missing in knoephla soup. 

Knoephla Soup

Ingredients for soup:

6-8 red or yellow potatoes, peeled and diced into 1/2-inch pieces 

1 large onion, chopped  

2 large carrots, chopped  

2 celery stalks, chopped  

1/4 cup chicken bouillon

2 tablespoons dried parsley  

6 cups water

5 tablespoons unsalted butter 

2 cloves garlic, minced  

Kosher salt and freshly ground black pepper  

2 bay leaves  

Chives

1 can of evaporated milk

Ingredients for knoephla

2 cups all-purpose flour

1-1/4 teaspoons kosher salt  

Freshly ground black pepper  

2 eggs

1 cup water

Directions for the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper. Cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and cook, stirring, until fragrant, 2 more minutes. Stir in the water, chicken bouillon, bay leaves, and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cook until potatoes can be easily pierced.

Directions for the knoephla: Meanwhile, whisk together the flour, salt, and a few turns of pepper in a medium bowl. Stir in 1 cup water and the eggs. Mix to form a smooth dough, adding more flour or water as necessary. When the potatoes are just about done, add the knoephla dough. Using two teaspoons, scoop up a cherry-sized hunk of dough and use the other spoon to scrape it into the simmering soup. Repeat until all dough has been added. Continue to simmer. Stir in the evaporated milk and chives, let simmer for 2-3 more minutes. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!