Salina area’s premier Magazine on People, Places & Style
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SUNFLOWER LIVING
inches and under … Vali Ranch’s dynamo horses
Pioneer Cross, the prairie’s beacon
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summer
2014
Black Hawks:
T h e L o c a l F l e e t w i th G l o b a l R e a c h
SUNFLOWER LIVING
FEATURES
volume 05 / issue 02
Publisher Olaf Frandsen Advertising Director Dave Gilchrist advertising sales managers Kathy Malm Linda Saenger
for advertising rates and information 785-823-6363
Sales executives
Sue Austin Debbie Nelson Tina Campbell Natalie Brooks Brian Green Erica Green Mary Walker Jenny Unruh Heather Phillips Laura Fisher Jeanna Pohlman Natosha Batzler
Ad designers
Jamie Jeffries Annette Klein Aaron Johnson Kristin Scheele
photographers Lisa Eastman Larry Harwood James Bowden
Contributing writers Patricia E. Ackerman Chelsey Crawford Meta Newell West
David Clouston Judy Lilly
Production and editorial services for Sunflower Living provided by: Editor Nathan Pettengill art director Jenni Leiste Chief Photographer Jason Dailey copy editor Deron Lee General Manager Bert Hull e-mail Comments to
sunflowerliving@sunflowerpub.com
36. 08.
22.
A ranch near Glasco raises miniature horses for competition and companionship
A head-banging Salina-region musician fronts his dream band for a chance at the big breakthrough
Fire and Form
The Taste of Wood-Fired
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Sunflower living summer 2014
Salina’s UH-60 Army Aviation Support Facility is the base of operations for everything from combat missions to rescue runs.
DEPARTMENTS
16. www.sunflowerpub.com • a division of The World Company
Black Hawk Town
Abilene couple creates an oldfashioned wood-fired oven for pizza parties and days of good cooking
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Baking their Dreams Come True A Salina couple takes a chance on a second career, side-by-side and batch-by-batch
Go, Slow!
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Dr. Brisket
Having overcome culinary setbacks and one super-soporific margarita, Bill Alsop and his crew are mastering the pit
32.
Beacon on the Bluffs
Pioneer Cross stands as a testament to the spirit of Saline County’s early settlers
46.
Photo contest
This round’s winner and our next theme
summer 2014
contents
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22.
Sunflower living summer 2014
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from the editor
about the writers Regular Contributors Patricia e. Ackerman
Patricia Ackerman is a professor of language arts at Kansas State University–Salina. In addition to writing, she enjoys traveling, gardening, and spending time with her family.
David Clouston
David Clouston is a Salina based journalist, whose interests include music, photography, cooking, and exploring and writing about Kansas.
Chelsey crawford
Chelsey Crawford studied history and literature at the University of Kansas. She enjoys reading, gardening and spending time with family. Currently, she is working on her first novel.
judy lilLy
Lifelong Kansan Judy Lilly is the former Kansas history librarian at the Salina Public Library. Now retired, she attends writing groups, reads, researches and travels with her husband, Dennis.
meta newell west
Meta Newell West spends a lot of time in her Abilene kitchen. She and husband, Barry, also team up to teach cooking classes.
with the
GUARD
Though he has worked as a photographer for decades, Larry Harwood says documenting the maintenance duties, briefings and flight preparations of the Army Aviation Support Facility No. 2 was the highlight of his career … and that was even before he climbed into one of their UH-60 (Black Hawk) crafts and joined the crews on their training flights. Back on the ground, Larry was beaming with excitement for days after the flight, talking about the evasive maneuvers, the views from inside the craft, the sensation of positioning other Black Hawks against the sky as they flew into frame, just as the sky transformed into a pale, peach backdrop. These are the types of stories we enjoy most as writers and photographers. And these are the types of stories—the beautiful images, the amazing opportunities and the inspiring tales—that we intentionally seek to include in Sunflower Living. But of course in touching on the work of the Kansas National Guard’s crews, we feel it is important to acknowledge there is still a war going on. Guard members, including those from Kansas, are still on deployment; and families everywhere are waiting for their return. The combat operations might not fall into the scope of our editorial mission, but they affect all of our lives as long as one family has a loved one in service. And though our on the pages will always be dedicated to highlighting the best cover: aspects of life in this region, part of our thoughts and Two UH-60 prayers will continue to be with the service members and helicopters fly over the Smoky their families as they complete their missions. Hill Weapons Range. Photograph by Larry Harwood
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summer 2014
PREVIOUSLY
contents
Letters, Comments and Observations about our Previous Editions
High Hopes
You can’t rush love … but love, or the giraffe version of it at least, is in the air at Rolling Hills Zoo. Zuri, Billie and B.T., the young giraffes featured in our summer 2013 story, are just about to enter that stage in life when they begin producing other giraffes. General curator Peter Burvenich says his staff has begun monitoring hormone levels in their giraffes to prepare for breeding, probably at some point in the coming year. This would be the first birth for females Zuri and Billie as well as for male B.T. “We won’t have to wine and dine them. With hoofstock, they are usually very successful,” says Burvenich. With the average gestation period for a giraffe at 15 months, Rolling Hills could see gangly calves running around the grounds by the end of 2016. The babies would remain with the parents through their first 5-6 years. After that, the giraffes would possibly be assigned new homes under international biodiversity breeding programs followed by Rolling Hills. These programs bring new genetics into each herd and help strengthen the overall health of giraffes in zoos and reserves.
Back at St. Joe!
The Guardians of St. Joseph continue to preserve their small town’s church, featured in our spring edition. Having finished their annual Memorial Day barbecue fundraiser, the volunteer group hopes soon to repair the church’s interior plaster work as well as to complete restoration on the final three stained-glass windows. Patrick Girard, one of the members of the group, explains the restoration work in football terms: “We’re not ready to spike the football, but we see the goal line.” It’s another sport, however, that has gripped St. Joseph this year—as the annual tournament of Pelote (a card game similar to sevenpoint pitch) heats up, with local resident Mike George making a bid for an unprecedented back-to-back championship title. Girard, a co-owner of the café where the tournaments are held, says the town intentionally keeps the tournament low-key, but regular players are trying to chip away at George’s slim lead as the tournament heads into the final months of play. “Oh, they’re gunning for him,” says Girard, “but in a friendly way.”
New Routes
In the summer of 2010, Shawn Jones shared his favorite cycling routes in a story on local bicyclists and the roads they would be pedaling down that season. Jones, who owns the Salina cycle shop Bike Tek, is still hitting the byways four years later, discovering new routes, bringing new enthusiasts to his sport and urging everyone to share the road. This summer, Jones is helping host the Kandango bike tour—a 200-mile ride through the Smoky Hills and the Flint Hills organized by native Kansan Shannon Corley. Tragically, the ride’s inaugural run in 2013 was cancelled after a participant was run over and killed by a driver outside of Salina. Jones hopes the region is on the verge of being more accepting of bikers, as more families begin to bike and more concern is expressed for their safety. Jones is part of that boom in family biking. With two young children, his biking habits have moved from long road rides to family trail runs ... for now.
YOUR TURN
If you have something to share about this edition of Sunflower Living, please send an email to sunflowerliving@sunflowerpub.com or write to us at Sunflower Living / PO Box 740 / Salina, KS 67402. We are always eager to hear from you.
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A ranch near Glasco raises miniature horses for competition and companionship
behind the
Story by Patricia E. Ackerman
scenes
SPACES
and
Photography by Larry Harwood
Fire form
One of the Vali Ranch horses, Vali Mini Ranch Bodacious Fiesta, recently placed in the World Top Ten Honor roll for Overall AOTE Junior Mare, Level 2—a toplevel amateur division win.
vali ranch
Awards
Lauralee “Joy” Cunningham drives a cart pulled by Lil Bit O’ Country Butterfly, upper left. Vali Mini Ranch Bodacious Bentley, above right, runs across the grounds of the Vali Ranch near Glasco.
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Joy Cunningham grooms Lil Bit O’ Country Butterfly. Cunningham says there are different qualities that breeders look for in horses, but all show horses, regardless of category, must have a certain spark and pizzazz to win competitions.
vali ranch
L
SPACES
auralee “Joy” Cunningham says you can see it from birth—it’s a fire, something professionals and experienced breeders call “a presence,” that separates a champion miniature horse from any other foal. “It’s kind of like the guy at the beach with the big muscles who struts his stuff up and down the beach—that’s presence, and you can see that in a show horse. That’s what makes a good show horse,” says Joy. “A good show horse will get out into the ring and say, “Look at me! Here I am!” Joy and her husband, Bill Cunningham, have been seeking that presence in the horses they breed from their home, Vali Ranch, on the edge of Glasco. It’s a hobby and business that connects them to their childhood love of horses. Bill was born and raised in Bartlesville, Oklahoma, where he rode horses as a child. Joy started working around full-sized horses at the age of 9. Born in Canada, she spent many of her childhood years in Thailand. After living in Michigan, California, and Oregon, she moved to Colorado and co-founded Vali Ranch, where she began to familiarize herself with miniature horse breeds. She bought her first miniature horse in 1991 as a gift for her daughter, April. Bill and Joy first met while working at Fort Lewis College in Durango, Colorado. Bill was the facilities supervisor and Joy worked in law enforcement. After marrying, the couple retired and moved to Glasco, to be closer to Bill’s mother and expand their ranch. Joy points out that the horses she and Bill raise are true miniature horses, not dwarfs which can have misshapen mouths or bodies, limb deformities and swollen joints. Most professional breeders will tell you that dwarf horses, often showcased in carnivals as the “world’s smallest horses,” should never be bred intentionally. Miniature horses, on the other hand, are horses with a recognized heritage that can live as long as full-sized horses. And, enthusiasts of the breed will say, they have wonderful character. “Miniature horses have very even temperaments, sweet dispositions, and individual personalities,” says Joy, adding that she has “never known a miniature horse to behave in a mean-spirited way.” Vali Ranch currently owns 14 miniature horses, plus two new foals born in April. While there are as many different breeds of miniature horses as there are standard-sized horses, including Appaloosas and pintos, the Cunninghams prefer an Arabian style of horse. “It’s our personal preference,” explains Joy. “It’s more fine-boned and elegant. A quarter-horse type is gorgeous too, but that is just our personal preference.” Regardless of the breed, an important distinction is that miniature horses are not ponies. The primary difference is size; any small horse over 38 inches is considered to be a pony.
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CLOCKWISE, FROM UPPER LEFT: Bill Cunningham cleans a hoof on Lil Bit O’ Country Butterfly. Joy Cunningham prepares Silver Meadows No More Nice Guy for a cart ride. Joy places a cart halter on Lil Bit O’ Country Butterfly. Bill talks to Stars Great Gatsby and Vali Mini Ranch Bodacious Fiesta. Bill takes Silver Meadows No More Nice Guy through a series of practice jumps.
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vali ranch to buyers who want to show their horses, which helps to promote the name and reputation of our ranch.” The couple travel with their horses to several shows each year, including the Heartland Miniature Horse Show in Lyons, Kansas, the Central Regional Championships in Ardmore, Oklahoma and an AMHR show at the Fairgrounds in Salina. Every other year they attend World Championships at the Will Rogers Memorial Center in Fort Worth, Texas. This show “is a really big deal, the best of the best,” Joy says. “It is an international show, with people coming from Europe, Canada, and Mexico who have horses in training in the United States.” The couple also work to educate the public about miniature horses by attending Glasco Days, local retirement homes, and elementary schools. Each year, the Glasco kindergartners travel to Vali Ranch to see horses and take rides in horse-pulled carts. The area around Glasco has proven ideal for the Cunninghams’ ranch. Miniature horses do not require huge amounts of space. Each horse has its own comfortable 10-foot by 10-foot stall, with indoor and outdoor play space. During the winter months, when a horse’s hair grows thick, they are blanketed and kept inside much of the time. The Cunninghams perform much of their own veterinary care, including shots and farrier work. But they consult two local veterinarians and an equine dentist from Texas who specializes in treatment for miniature horses. In the future, the Cunninghams want to continue to develop stronger bloodlines at Vali Ranch.“Our dream,” says Joy, “would be to produce a world grand champion.” So she and Bill continue to train and breed the horses they love—keeping their eye on the newly birthed horses, looking for that magic spark of brilliance.
Sunflower living summer winter 2014
SPACES
American Miniature Horse Association recognizes miniature horses as being 34 inches and under. The other major professional group, the American Miniature Horse Registry, recognizes horses under 34 inches as “Division A” miniature horses and categorizes horses 34-38 inches as “Division B” miniature horses. All of the Cunninghams horses are registered with the AMHR and the AMHA. “The smallest horse we have ever owned was 26 inches high and very well-proportioned,” says Joy. “She was a multi-champion that we later sold to a woman here in Kansas.” The Cunninghams compete in the amateur division of the AMHA, and cannot accept money for training or breaking horses. They hire professional trainers for some things, but do train their own horses for halters, to drive carts, run obstacles, and jump. “We have purchased some horses that were already broken to drive and we own our own carts, which we compete with,” says Bill. “We breed, show and sell our own horses,” says Joy. “We sold our first miniature horse overseas to a buyer in Belgium last year.” An overseas sale is a particular distinction for breeders, because the investment and trust inherent in an overseas buy represents a high level of quality stock. Sale prices of miniature horses depend on breeding, training, and showing history, as with full-sized horses. The growing popularity of the horses and the dedication of breeders has brought about a huge increase in the number of healthy horses that conform to standards. As a result, says Joy, prices have gone from approximately $100,000 for a standard miniature horse to a few thousand in the past 30 years. Some people buy miniature horses for showing, others for pets. According to Bill, Vali Ranch “markets
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Horse Pedigree The miniature horses of Vali Ranch are part of a breed with a long, global history Wee Ancestry Scotland – Miniature horses are believed to have first been bred in the 1600s from stock of Shetland ponies, known for their short, stout stature. High Society Europe – By the mid1700s, miniature ponies had become popular novelty pets with European nobility. Back to Work England – With the passage of an 1842 law forbidding use of child labor in mines, miniature ponies were tapped for their size and strength to pull mine carts. Some ponies would work for 20 years without being brought up to the sunlight. Global Labor North America – American and Canadian mines began importing miniature ponies as work animals beginning in the late 1800s. Hey, Good Lookin’! United States – As machines began to replace horses in American mines, rancher Smith McCoy began buying up and breeding the smallest and best-looking horses to sell as household
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pets. His own family’s pet miniature horse, “Sugardumpling,” became a model for McCoy’s business, which expanded with public horse auctions in 1967. Officialdom United States – In the late 1960s, Americans Alton Freeman and Rayford Ely began creating an official standard and registry for miniature horses. There are currently dozens of organizations worldwide with different standards for the horses. South American Cousins Argentina – An entirely separate breed of miniature horses, the Falabella, evolved in Argentina. Believed to have been left behind by Spanish military expeditions in the 1600s, they have been intentionally bred since the mid-1800s and exhibit unique physiological features, such as having at least one less vertebra than other horses. Source: The Book of Miniature Horses, Donna Campbell Smith, Lyons Press, 2005; Falabella International Preservation Association, falabellainternational.com/ history accessed May 14, 2014.
vali ranch
SPACES Joy leads Silver Meadows No More Nice Guy out of the barn for a cart ride. In the cart-driving competitions judges generally look for a horse that takes big strides and shows a quiet and controlled presence. And the champion cart horse, Joy explains, “has the spark, a little extra.�
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The Taste of
Wood-Fired
Abilene couple creates an old-fashioned wood-fired oven for pizza parties and days of good cooking
behind the
scenes
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Sunflower living summer 2014
internet forums and had email conversations with others who had built their own ovens. After weighing the pros and cons related to materials and design, Duane and his wife, Robin, poured the foundation slab at their home in Abilene for their own outdoor oven in fall 2010. A couple from Lindsborg helped them build the stem walls before winter set in. Duane and Robin resumed construction in the spring, completing the oven in late July. Besides avoiding winter weather, the lapse
OVEN SECRET
I
t began with a book, but not a recipe book. When Duane Schrag read The Bread Builders, he enjoyed the first half, written by Daniel Wing, an experienced bread maker, who addressed many scientific and technical questions about bread. But Duane was even more intrigued by the second half, written by Alan Scott, a well-known and respected brick mason, who convinced Duane that a woodfired oven was essential to his quest for a better loaf of bread. Following his usual problem-solving process, Duane began to gather additional information, perused online oven-building sites, participated in
Duane Schrag says the single most important calculation in building his oven was the ratio between the height of the door in relation to the top of the roof arch. If the door is too high, the oven loses too much heat. If a door is too low, then the oven’s fire will not draw.
Sunflower living summer 2014
wood-fire oven
SPACES Photography by Lisa Eastman
“The oven needs to set for two to three hours so the heat can stabilize, and then it’s party time!” Robin explains, “We usually host a make-your-own pizza party on the night of the firing.” By the next morning the oven temperature has fallen to about 400 degrees—the perfect temperature for bread baking. Oftentimes, Robin notifies friends and neighbors, making the oven open for communal baking—similar to the concept of the community ovens or bakehouses used in European villages centuries ago. As the temperature continues to drop, Robin sometimes adds a casserole to the oven or inserts a brisket, turkey or roast into a clear oven bag and places it in the oven for slow roasting; the clear oven bag allows her to visually monitor the cooking process. On the third day after the initial firing, when the temperature is in the 200-degree range, Robin has even baked a soft shell meringue. The couple continues to experiment with recipes. In regard to his quest for a better loaf of bread, Duane is quite happy with the moist interior and crisp crust of the artisanal breads that he bakes in his oven. Like the ancient wood-fired ovens, Robin and Duane’s has become a gathering place for family and friends; a place where they can break bread—really good bread—as they share conversation and catch up on the latest happenings.
Story by Meta Newell West
gave Duane additional time to finish his calculations, plot the exact angle of the bricks used in the arched dome and procure the remaining materials. Duane describes his final result, based on the construction that Alan Scott championed, as essentially “a Medieval oven built with modern materials.” His oven, like those used in ancient times, or even the mud abode hornos still used in the Southwest, is composed of a few basic, traditional parts, including a hearth, dome and entry. Duane’s version includes modern heat-resistant and insulating materials such as a layer of ceramic blanketing in the dome. “This is the same type of insulation used in today’s furnaces,” Duane notes. Refractory or heat-resistant cement, along with fire bricks capable of withstanding intense heat, comprise much of the oven’s construction. Duane also decided to install eight thermocouple sensors throughout the oven’s interior. These allow him, with the aid of a meter, to monitor the oven’s temperature and note where there might be hot or cold spots. They are certainly not as sophisticated as the sensors in today’s state-of-the art heating devices, Duane jokes. “Thermocouples are about as archaic as you can get and still be considered modern.” Approximately once a month, Duane and Robin fire up their oven. A typical firing begins at around 4:30 a.m. Wood is placed inside the dome and the fire is started directly on the hearth. “We use whatever wood is available. Right now we’re using hackberry from our backyard that fell during the last big storm,” Robin notes. During the final hours of the 10-hour burn, the blackened fire bricks start to return to their natural yellow color as the high surface temperature—now 900 degrees or more—burns off the soot. “At that point, I scrape out the remaining coals and clean the hearth with a brass bristle broom and a wet mop,” Duane says.
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behind the
scenes
LAST CAKE
During summer, it can be difficult to predict cupcake rush hour. But once school starts, a savvy cupcake buyer heads to the bakery before the final bell to avoid the great cupcake rush.
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A cupcake display tree shows off some of the varieties of Sugar P’s cupcake creations.
cash Hollistah Sugar Peterson p’s cupcakery brothers
PROFILE PROFILE Sugar P’s began as a secondcareer business for both Marvena and A.V. Plank. Marvena does most of the decorating on the cakes. “I’ve tried, but I’m a guy and I just want to get it done,” explains A.V.
A Salina couple takes a chance on a second career, side-by-side and batch-by-batch.
D
owntown professionals should not be surprised if their coworkers show up after lunch with a little pink frosting on their cheeks. Chances are they are also carrying a box from Sugar P’s Cupcakery. “You know how people have secret little dreams they carry with them, but don’t talk much about? Well, I always imagined that someday I would own my own cupcake shop,” Marvena Plank smiles, quietly sharing the story of her recent career change. While working as a nurse at Salina Regional Hospital, Marvena became well-known for her culinary skills. “I was always baking new things and taking them to employee celebrations. Then people started requesting specialty items. My coworkers and supervisors encouraged me to pursue my interest and talents in baking. But I was a nurse, and a cupcake shop was just a dream.” Nonetheless, Marvena and her husband, A.V., often talked about her dream. And then, in January 2013, after 26 years as a law-enforcement officer, A.V. decided to retire. Sunflower living summer 2014
Photography by Larry Harwood
their Dreams Come True
Story by Patricia E. Ackerman
Baking
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Before you make the big change ‌
Are you considering following the Planks’ example and starting a midlife second career? According to John Mullins, economist with the U.S. Bureau of Labor Statistics, an adult in the United States changes jobs approximately once every five years. But changing careers is usually a life-altering event, requiring careful consideration. Mullins shares the following advice for individuals considering major career changes:
Assess your current situation. How do you define your current career? What are your motives for changing career? What is your financial situation?
Assess yourself. What are your work habits and values? What are your skills and abilities? What are your interests? Mullins advises those considering major career changes to seek out additional information from local career centers, whose addresses can be found by logging on to servicelocator.org or calling (877) US2JOBS. The website careeronestop.org also contains valuable links to career exploration tools and other job-related resources.
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Hollistah Sugarcash p’s cupcakery
With one year under their belts the Planks have already established some crowd-pleasers. Though they bake up cakes and pastries, cupcakes continue to be their bestsellers, particularly champagne flavor (though Oreo cupcakes also fly off the shelf ). They’ve developed a strong customer base, with special visitors such as a troupe of Girl Scouts who recently toured, as well as regular customers. “There’s one little boy who comes in with his family and has to eat gluten-free products, so we started offering those every day,” says Marvena. “Now, he wants something special on his gluten-free cupcake every time he comes in, sometimes Batman, sometimes Superman. I love frosting something special just for him.” When asked if they miss their former careers, A.V. is quick to reply, “Not a bit!” Marvena acknowledges missing some things from her 18-year nursing career, especially daily interactions with patients and colleagues. But she is thankful to be working side-by-side with her husband on a daily basis, pursuing their second career together.
PROFILE
“Over the years, I heard other officers talk about retirement. They always said that I would know when it was time to retire. And that’s exactly what happened,” says A.V. “I woke up one morning and told Marvena, ‘Today is the day.’ I went straight to my lieutenant and told him I was ready to retire and we figured out a date. I’ve never looked back.” Now, instead of a navy blue uniform and gun belt, A.V. shows up to work in comfortable blue jeans and a Sugar P’s Cupcakery T-shirt. The couple share all the duties of running their business. “He actually helps with the baking,” Marvena says. “We’ve worked on all of this together and he is coming right along in the kitchen.” “Marvena does most of the decorating,” A.V. responds. “I’ve tried, but I’m a guy and I just want to get it done.” Changing from public-service careers to selfemployment has been a challenge. “We pretty much live and breathe this place, coming in as early as 4 a.m. to start baking,” says Marvena. “There is always something that needs our attention, but we are blessed to have a lot of business.”
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Go, Slow! A head-banging Salina-region musician fronts his dream band for a chance at the big breakthrough
behind the
scenes
Bang the Cello
Slow Reveal’s upcoming song “Dungeon Wagon” is a hard-hitting ballad about a wayward hotrod, that—naturally enough—begins with a 60-second-plus cello solo.
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Slow Reveal
PROFILE Photography by Larry Harwood
was to find a guitar player who would mix with the rest of the guys. After multiple inquiries, Heath Jones, who was involved in various solo projects at the time, agreed to step into the group. “We all bring different influences to Slow Reveal,” says Jones. “I bring the heavier metal and DJ-style groove while Eric brings some electric sound as well, but also a big folk influence. Brock brings kind of an indie vibe, and Chewy definitely brings the metal persuasion.” But it was one other element that added the final inspiration to the group’s sound at their first jam session—a 5-liter box of red wine, whose name “Chillable Red,” was borrowed for Slow Reveal’s first song. Now, with several songs to their name, the members of Slow Reveal describe their music as “dark, industrialtinged, hard, melodic, crazy rock ’n’ roll.” And the songs distinctly carry the sound imprint of each musician: Sallman—who often kicks off his shoes and pushes the pedals with his bare feet—lays down the beat. Lorson switches back and forth from keyboards, synthesizers and electric cello. Jones puts down his guitar from
time to time to bring in beats from the retro revolution synthesizer. Sawyer adds the tambourine in some songs while he is doing vocals. The mix makes every song different and showcases individual talent. “We have always said there are no limitations on what we do. We listen and experiment with every idea a band member brings forth.” Sawyer says. Having played in several bands, Sawyer feels this is the one that might be able to make it big. So far, Slow Reveal’s biggest performance has been opening up for industrial rock legend Wayne Static at the Salina Expo Center. But the group has also performed in Hays and Wichita and is hoping to book more tour venues. “I mean, what band doesn’t want to make it big?” Sawyer asks. “Isn’t that the dream of most artists and musicians?” But they’re not waiting for the dream to come true. Slow Reveal continues to work at it by sharpening their lineup and exploring new sound combinations from their studio in the basement of Jones’ house.
Sunflower living summer 2014
Story by Chelsey Crawford
“I
f you keep something bottled up long enough, it craves to be released; and when that time comes, I suggest you watch out,” says Jarrod “Chewy” Sawyer, who could easily be describing himself or his rock band, Slow Reveal. Affable and softspoken in person, Sawyer transforms to a head-banging, screaming frontman when his Salina-based band plays their tunes. It’s a persona Sawyer’s been developing ever since he began playing drums in middle school. “I wanted to be a rock star when I grew up,” Sawyer says. For more than a decade, he banged away as the percussionist for various groups until one time he stepped in front of the band and realized he craved that crazy, vibrant energy crowds throw out to lead vocalists. When Sawyer’s good friend and fellow percussionist, Brock Sallman, asked him to step in as a vocalist for a band, Sawyer began thinking how he and Sallman could form a group. Sawyer contacted another friend, Eric Lorson, whose musical talents include keyboards, synthesizers, bass, cello, and also vocals. The only thing left
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jerrod “Chewy� sawyer
brock sallman
Eric
Lorson
heath
jones 24
Sunflower living summer 2014
Heath Jones answers questions about
Eric Lorson Heath Jones Brock Sallman Eric’s musical DNA is: 13% David Bowie 13%Neil Young,
a darker version
20% Amadeus Mozart
33% Trent Reznor 21% Ric Ocasek
Eric plays rock ’n’ roll, but he was born to play in a Civil War campsite. If he appeared on Sesame Street as a musical guest, Eric would play a duet with The Count, because they could play dark, moody organ music together. Eric’s rank among all band members, in terms of who gets the most dates: No. 1. Which musical legend would Eric have taken to the Prom? Blondie.
Heath’s musical DNA is: 15% Surprise! 10% Meshuggah
Brock’s musical DNA is: 20% Chris Cornell
45% Deftones
30% Portishead
How would Heath re-create these famous musical lyrics? Oh give me a home, where … the neighbors love loud metal! I’m never gonna give you up, I’m never gonna let you down, I’m never gonna run out of Cake Vodka or Sailor Jerry. If Heath’s music were placed in a bottle, the label would read … Hang on! For Heath is it … Beatles? Or Stones? ... Doors.
30% Bret Michaels
20% Eddie Vedder 30% Merle Haggard
Brock Sallman answers questions about
Jerrod “Chewy” Sawyer
Chewy’s musical DNA is: 33% Glenn Danzig
33% Rob Zombie
33% Marilyn Manson
Brock’s got the moves like … Axl Rose, Bret Michaels and Michael Jackson.
He plays drums, but he was born to play the kazoo (and he does it quite well).
If Brock’s music were placed in a bottle, the label would read … Alternative Country.
Chewy’s got the moves like … Captain Morgan.
Which musical legend would Brock have taken to his Prom? An acoustic guitar. Brock plays drums, but he was born to play drums.
Slow Reveal
Eric Lorson answers questions about
PROFILE
Jerrod “Chewy” Sawyer answers questions about
If Chewy was the musical guest on Sesame Street, he would play a duet with Snuffleupagus, because they are both big and hairy. If Chewy’s music were placed in a bottle, the label would read … Open at your own risk.
Sunflower living summer 2014
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behind the
scenes
DOC’S ADVICE
A medical doctor in Salina for 31 years, Bill Alsop comments on health concerns about smoked meats. “Barbecuing uses some of the leanest meat you’ll find, but it does involve smoke, so just don’t overdo.”
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B
BARBECUED BEEF BRISKET
chef’s table
Having overcome culinary setbacks and one super-soporific margarita, Bill Alsop and his crew are mastering the pit
ill Alsop and his barbecue team, The Hog Whisperers, know how to get the job done. “We pull up our chairs, visit, drink beer, eat junk food and cook barbecue,” says Bill. “What better weekend can you ask for?” That’s an expert speaking. Bill and his team, which includes Tom Wilson, Mark Mikinski and Randy Hardy, have placed in prize-money range at competitions such as the sausage division of the American Royal World Series of Barbecue. But they weren’t always so smoking smart. “It’s been a journey,” notes Bill, who began competing in 2005. “We weren’t always as relaxed or laid back.” In the beginning, team members were apprehensive and obsessed with all the rules and regulations of the pit. Along the way, they’ve learned a lot from competitors and sometimes from their own mistakes. The biggest mistake occurred at a spring competition in Manhattan, Kansas. It started when one of their buddies arrived with what Bill describes as a “mean pitcher of margaritas.” In prior competitions, they had always added at least two briskets to their smoker and would carefully check and monitor them over at least a 12-hour time span; this time they added just one. After a few drinks the entire crew fell asleep, almost simultaneously, completely ignoring their well-planned sleeprotation schedule. Awakening to the aroma of charred brisket, they discovered that the meat had fallen off the rack. There was never any danger of an outside fire, but dried out and desiccated hunks of meat sat at the bottom of the smoker. To add Bill Alsop prepares to slice up his home-smoked brisket.
Sunflower living summer 2014
Photography by Larry Harwood
Brisket
Story by Meta Newell West
dr.
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Charcoal
Tools
of the trade
Converted garden hand sprayer used as barbecue liquid sprayer. Charcoal Chimney
Computerized Temperature Control
A home-cooker is perfect for family grilling, but for competitions Bill Alsop will use his super-sized smoker that can smoke up to 24 briskets at a time.
Tongs
After observing a Lenexa barbecue team spraying liquid on their smoking meat, Bill traded in his “mop” for a garden hand sprayer that he marks with “BBQ.”
Slicing across the grain (as shown in this picture) presents the meat at its best.
When properly cooked, the brisket’s connective tissue is tender, the collagen and fat has liquefied, and a slice of meat pulls apart into a latticework pattern rather than falling apart.
BARBECUED BEEF BRISKET Kamila Kostolna Dandu
chef’s table table chef’s
insult to injury, the team’s chicken entry was no good either. It was the first time they’d brined chicken pieces for a competition, and somehow they ended up throwing the chicken pieces into salty brine for an overnight soak. While that would have worked for a whole turkey, an overnight soaking resulted in chicken thighs that were very salty and inedible. As in previous competitions, Bill had filled out their pre-entry form, recording the team’s name and signing off as head cook. When the results were posted for all to see, he remembers, “my name, rather than the team name, was listed with our entries at the very bottom of the rung.” According to Bill, the team has also learned humility from his son. “Ben was our chicken man for a couple of years,” he says. “Then he formed his own team, a group of fellow medical residents, and they have been giving us trouble ever since.” He quickly added, “They are a hoot, so much fun, and it’s just a joy to hang out with them at competitions even if they do beat us.” For Bill, a Salina-based gastroenterologist who has been practicing medicine for nearly four decades, barbecuing is a relaxing diversion and a connection to his childhood in Garden City, where he recalls backyard barbecues that were actually cookouts with hot dogs, hamburgers and steaks cooked hot and fast on a charcoal or gas-fueled grill. Now, barbequing provides Bill the opportunity to invent and innovate. In a welding class, he created a customdesigned bean pot that fits on his smoker. He’s also improved his cooking by discovering that if he switches his fuel source from wood to charcoal after the first few hours, he avoids an over-smoked taste. As a team, The Hog Whisperers have fine-tuned the complicated process involved with hauling equipment and setting up at out-of-town competitions. “I have a 16-foot trailer, and we load it with a smoker, a sink that has both cold and hot running water—the hot water is powered by a small water heater—a refrigerator-freezer that we plug in on site, and a big canopy tent so we can cook even in the rain,” he says. In addition, they haul an old camper that becomes their weekend home away from home. Ultimately, it’s the process and the companionship that defines barbecue. “It’s festive,” Bill says. “It provides enough of a process for lots of people to be involved in the hubbub of getting it done just right.” Done just right, barbecued brisket has a slightly smoky taste that enhances the flavor of the meat itself; it’s juicy and tender, and brings a smile to Bill’s face.
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Cooking Instructions
recipe
BARBECUED BEEF BRISKET PREPARATION TIME: From start to finish, about 24 hours. For the actual smoking, allow approximately 1.5 hours per pound. Feeds 10 (Note: Brisket often yields just 50 percent of its original weight after trimming and smoking). Patience is the key to smoking a brisket— it takes planning, and lots and lots of time. “Brisket is a lean cut and hard to cook and cook well 100 percent of the time,” says Bill Alsop. But, he notes, the ingredient list for brisket is simple and flexible. Cooking brisket is more about the process, and Bill willingly shares some of the tips, techniques and secrets he’s learned along the way.
ingredients Rub: 1 (6- to 8-pound) brisket flat (or full brisket— flat with attached point). About 2 to 4 tablespoons prepared yellow mustard. Brisket rub: Bill generally uses a commercial blend such as Trail Dust All Purpose BBQ Seasoning & Rub or John Henry’s East Texas Apple Chipotle Rub, but he suggests using your favorite or making your own from the many recipes available on the Internet or in cookbooks. Spraying or mopping solution: Beer, water or a solution of dry rub added to beer or water (1-2 tablespoons rub to 12 ounces of liquid). If using a sprayer, soak the rub in the beer or water for about an hour and then pour through a coffee filter in order to prevent clogging the spraying mechanism. Favorite barbecue sauce
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Night before: 1. Trim all but ¼-inch of fat from the cap (the fatty side of the brisket). 2. Turn the brisket over, and trim any remaining filmy membranes left on by the butcher—do this by shallowly sliding your knife blade under the membranes. Also, remove any small bits of fat that cling to the meat. 3. Perforate brisket repeatedly with a fork to allow penetration of the rub. 4. Liberally smear mustard over entire surface of brisket. 5. Sprinkle rub generously over both sides and ends of brisket. 6. Cover brisket with plastic wrap and refrigerate overnight. Next day: 7. Remove brisket from refrigerator about 2 hours before it goes on the smoker, allowing it to come nearly to room temperature. This helps form a flavorful bark and also reduces overall cooking time. 8. Load firebox with dry wood and start the fire. Set smoker temperature to 225 degrees F. 9. Place brisket in preheated (225 degrees) smoker, in center of the grate, fat-side down so the fat begins to render. Continue to maintain the 225-degree temperature throughout the smoking process by adding fuel as needed. 10. Cook to an internal temperature of 195-200 degrees measured in the thickest part of the brisket; generally this takes a total of 10 to 12 hours. Don’t overcook! Always use internal temperature as your end point and cooking time as a rough guide. Depending on many factors, your meat may cook more or less than the suggested times but always to the suggested temperature. You may note a plateau in the temperature curve during cooking. Don’t worry. Stay the course and wait for the final temperature to be reached. While it’s cooking: • Spray or mop every 2 hours. • Every 2 to 4 hours, turn brisket end-to-end and flip over so it will cook evenly. • After the first 2 to 4 hours, switch to plain charcoal for heat only (this will prevent over-smoking). Or, after 4 hours, simply take brisket inside and finish in the oven. • To finish with a “Texas Crutch,” wrap the brisket in foil and add some fluid to the package (beer, apple juice, etc.) during the last hour of cooking to steam/braise the meat. 11. Remove brisket from the heat and allow to cool, uncovered, for 5 minutes; then cover with foil until ready to serve. 12. Slice “pencil width,” cutting ACROSS the grain. Check out the grain before cooking so you will have an idea about how to cut the slices. Brisket is tough if not cut properly, so it’s worth paying attention! 13. Serve with a good sauce of your choice and enjoy. For those who might not have a smoker, Bill suggests, “You can do this inside in your oven, but the smoky flavor will be absent unless you use liquid smoke in your mop or rub. Not really the same, but still very good.”
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chef’s table table chef’s
BARBECUED BEEF BRISKET Kamila Kostolna Dandu
behind the
scenes
MYSTERIOUS SILENCE
Farmer Glenn Norberg, who owns the land where the Pioneer Cross remains, says a 19th-century description of the surrounding Smoky Hills as lying “in a mysterious silence” continues to ring true.
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Beacon on
the Bluffs Pioneer Cross stands as a testament to the spirit of Saline County’s early settlers
“[T]o all pioneering mothers, I dedicate the white cross at the summit of the Smoky Hills.” Carl G. Linholm, “Glory to Pioneer,” The Salina Journal, October 4, 1941
Sunflower living summer 2014
Pioneer Cross
landmarks
landowner Godfrey Oborg, Linholm chose the steep hillside at the north end of the bluffs as a location “that would be visible over most of the county.” Though he was now 77 years old, Linholm began the work of gathering good-sized rocks scattered about the summit and slopes. With the help of friends and perhaps a horse and chain, he laid the rocks flat and covered them with white cement. The project was completed in time for Lindsborg’s first Svensk Hyllningsfest in October 1941. The following spring, two dedication services were led by Rev. A. J. Bjorkman, the first at the Salemsborg Lutheran church and the second at the base of the bluff. An African-American choir stood at the foot of the cross in the open pasture, and as they sang spirituals, Linholm recalled, “there was a beautiful echo that reverberated as it were from the cross.” After Linholm’s death in 1952, care of the monument has been shared by succeeding generations. Landowner families have whitewashed the rocks, pulled weeds and kept clear the immediate area. In addition, church and youth groups, Boy Scouts, and an Extension Homemaker Unit have volunteered time for the upkeep of this Saline County landmark. For 73 years, Pioneer Cross has endured as a tribute to the Swedish families who flowed into the unsettled valley, as well as a eulogy to Carl G. Linholm, the man who conceived the design and then wrestled the big sandstone rocks into place.
Photography by James Bowden
as newcomers, they marveled over the stunning prairie sunrises and sunsets when “the whole western sky would flare up in red, gold and crimson.” Linholm and his siblings lived for a time in a dugout, and he recalled how “mice would borough through the sod roof. This made deep holes for serpents to listen in, and at times a pair of small green eyes were discernable in the semidarkness above us.” The Linholm children made the hills and valley their playground. They roamed over “beautiful, mossy rocks,” which, over the years, settlers used to line wells and build foundations for homes, schools and churches. The children learned to recognize the squawk of the prairie chicken and the warning buzz of a rattler. “The rattlesnakes and copperheads were dangerous for the children who were always barefoot,” Linholm wrote. “It was our mother’s constant fear and her every morning prayer that a higher hand would hover over and protect her children as they went out to play.” The lure of the valley and the rocky bluffs remained with Linholm all his life. For years, he led excursions to the bluffs of southern Saline County and sent articles to the local paper, urging the region to create a monument to honor the memory of the pioneers who persevered in the nearness of these hills. Failing in his effort to spur public interest, Linholm decided to take on the project himself. He was inspired by the idea of a cross to symbolize the sacrifices that pioneers— especially women—were made to bear. Obtaining permission from then-
Story by Judy Lilly
I
f you travel south along western Saline County’s Burma Road, just two miles past Salemsborg Lutheran Church, you will pass the northernmost summit of the Smoky buttes, so named because of a blue, morning haze that sometimes hovers around them. And if the haze has cleared, you will notice an outline of a white cross appearing on the west, resting against the face of these sandstone outcroppings. Stretching approximately 40 feet high and 30 feet wide, this is Pioneer Cross—a monument whose origins can be traced back nearly 150 years ago, to the childhood of Carl Gustav Linholm. Swedish-born Linholm was a boy of 5 when he and his family arrived in Salina in 1869 and set out for their 80-acre claim southwest of town. “The outline of these hills was visible against the blue sky,” Linholm wrote many years later in a local newspaper article. He noted that
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features
A Black Hawk flown by a crew from the Salina-based Army Air National Guard facility lands a group of soldiers in a desert area of Kuwait. Photograph courtesy: Kansas National Guard.
36.
black hawk town
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S a l i n a’s U H - 6 0 a r m y av i at i o n s u p p o r t fa c i l i t y i s t h e b a s e o f operations for everything from combat missions to rescue runs. Story by David Clouston Photography by Larry Harwood
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A group of Black Hawk helicopters stand in the hangar of the Kansas National Guard’s Army Aviation Support Facility No. 2 at the Salina Regional Airport.
The flight crew assembles before flight. Flight crew members gather before a flight to discuss their mission.
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I n t h e f a i n t l i g h t, t h e f l e e t o f s n u b nosed, bus-sized rotary aircraft parked on the hangar floor resembles a passive swarm of hornets, waiting out the chill of a dewy morning before sunrise until t h e i r l e a d e r s i g n a l s l i f t o f f. Better known as Black Hawks, these UH-60 helicopters at Army Aviation Support Facility No. 2 in the Salina Regional Airport are here to serve the Kansas Army National Guard’s mission, whether it is hauling something or someone (troops, equipment, food for stranded livestock, water for dousing wildfires, etc.) or making a rescue run (delivering medical supplies, food or water; or retrieving soldiers wounded in combat, civilians stranded by floods, heavy snow or other disasters, and those trapped or injured in extreme locations such as mountainsides). Each craft has a cargo-carrying capacity of about three tons and can carry up to 11 passengers. “We’re a utility helicopter,” says Chief Warrant Officer (CW4) Jason Garr. “We’re a flying truck.” Garr reports to Maj. Patrik W. Goss, the facility commander whose fleet serves both the air assault mission of Kansas Army National Guard’s 1st Battalion, 108th Aviation Regiment, which includes air assault companies such as the “”Shadow Riders,” and the 2nd Battalion, 211th Aviation Regiment, whose mission is military air-ambulance operations. The number of helicopters based in Salina and under Goss’ command at any given time varies according to military defense/civilian needs and missions, as does the number of personnel needed to crew the birds. But the Salina facility and the base in the state capital are the key components of Kansas’ air fleet. “Between us and the folks in Topeka, we cover the state,” says Goss, who is also a pilot. A view from the cabin of a UH-60 in flight; a Black Hawk usually carries a crew of four, but always a minimum of two.
A Black Hawk maneuvers over the Smoky Hill Weapons Range.
ba mb
t ke uc ib
On a recent training flight, pilot Jason Garr and crew tested a new “Bambi bucket” that can draw up to 660 gallons of water dipped into a pond or lake, in this case Kanopolis Reservoir, for fighting wildfires. To and from the lake, Garr held the Black Hawk steady at about 500 feet and a leisurely pace of 80 knots—just over 90 miles an hour—with the bucket empty. Nearing the Smoky Hill Range, Garr radioed the range air traffic controller with his mission, received a confirmation and learned that two B1 bombers were maneuvering in the area, though at a higher altitude—about 1,000 feet. One came briefly into view through the helicopter windshield at a distance, crossing the sky and soaring above, out of sight.
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And while unit personnel train pilots and maintain the helicopters in Salina, they and the Black Hawks may be deployed in support of both civilian and military authorities, inside and outside the state’s boundaries. Salina UH60 helicopter crews have assisted fighting wildfires in places like Colorado and California, and have been supporting troops involved in operations in Afghanistan and Iraq. “Almost everyone in the building has been on two or more deployments,” says Goss. “From 2006 to 2007 in Iraq, our battalion had eight aircraft shot at or engaged by the enemy. Two were actual shoot-downs; the aircraft had to be recovered.” The helicopters usually deploy with four crew members, but a crew of two is the minimum required. Goss, as a pilot-in-command, is joined by another pilot, such as Garr, who serves as the unit’s operations officer and senior instructor pilot. They are most often joined by two crew chiefs, whose roles may include aircraft maintenance and/or flight instruction; in an air-ambulance mission, there is a flight medic and a crew chief aboard. Crew chiefs, Goss explains, “turn wrenches on our aircraft; they fix things that we break. … They live and die by their level of work because they fly with us. It’s nice when the guy riding in back with you has a little stake in your success.” The military describes the UH-60 as a four-bladed, twin-engine, mediumlift utility helicopter. It’s all-weather capable, has a 300-mile range and can stay airborne for about 2 1/2 hours at a normal cruising height of at or below 500 feet. And the Black Hawk can fly at low levels as well—a trait the crews test to the limit at the Smoky Hill Weapons Range, 10 miles west of Salina. This area, says Garr, “is an exceptional training area for us because we can get right down to the weeds, to do the tactical flying we need to do.” Horsepower lets the UH-60 perform. A standard passenger car has about 250 horsepower; the UH-60 has two engines, and each one puts out approximately 1,500 shaft horsepower—meaning Goss controls the equivalent power of about six cars on each side of the aircraft. It’s a statistic that impresses kids when he addresses school audiences. Chief Warrant Officer Jason Garr (CW4) and Chief Warrant Officer Kris Lemaster (CW3) attach a Bambi Bucket to their UH-60 before flight.
Garr’s UH-60 fills a Bambi Bucket with water from the Kanopolis Reservoir.
Sgt. Tony Dickey inspects the position of the Bambi Bucket during flight.
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Safety and survival gear protect crew members C r e w s a boa r d U H - 60 h e l ic op t e r s r e ly on m od ern t e c h n ol ogy f or c om f or t a n d sa f e t y on m issions. • In hot climates, for instance, an MCU—Microclimate Cooling Unit—provides relief. The MCU is a vest that circulates water inside small hoses attached to a tank top-like garment that removes heat from the core of the crew member’s body.
The Air Warrio r Ves t, configured wit h m ult ip le p ocket s, is built t o enable crew m em bers dit ch ing a disabled aircraft t o sur vive unt il rescued. “You’ve got y our radio, first aid—y ou nam e it, y ou’ve got it on y ou,” say s Maj. Pat rik W. Goss , FACILITY com m ander.
A radio.
Signal pocket (equipped with a distress marker light that’s NVG-compatible, signaling mirror, compass, marker panel and a whistle).
M-4 ammo pockets.
First-aid pocket (contains Cinch Tight Bandages, duct tape, antibiotics, combat trauma wrap, loperamide capsules, gloves and an aviation-survival fire-starter).
Tourniquet pocket.
Survival Restraint Tether (SRT)—To be used in emergencies when a downed aircrew member has to be evacuated by a helicopter with limited interior space and no other aircraft is available to handle the pickup. In a process known as a “Spur Ride,” an injured crew member is attached through his/her survival vest at one end of the SRT to a point on the outside of the aircraft. The helicopters cleared for use with the SRT are the AH-1 Cobra, AH-64 Apache and OH-58 Kiowa.
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This flying power demands highly trained pilots. Garr, 46, has served in the military for 27 years and has more than 3,800 hours of helicopter flight time; Goss, 43, has 26 years of military service and 2,000 flight hours as a helicopter pilot. Goss says his favorite days are when he is assigned a tail number and takes the pilot’s seat. “It’s a blast. There are days you come to work and cannot believe you get paid to do this,” he says. “Something we always hear is that the military in the U.S. is less than 1 percent of the population,” says Garr. “To be a helicopter pilot in that 1 percent means that you’re a very small percentage of the rest, so I guess you feel a little special that way. It’s an extremely demanding job, but it’s very rewarding.” Goss says any successful UH-60 pilot must navigate three crucial parameters: “high, hot and heavy”—watching out for high altitude, hot temperatures and heavy payloads. Any of the three may rob the helicopter engines of power. In hostile territory, a pilot must account for these factors while pushing his craft through extreme maneuvers. Black Hawks often speed along at 120 knots, or almost 140 miles an hour, and flying involves zigzagging, dipping and climbing to avoid threats. Hollywood films have depicted the UH-60 at moments of crisis—the downing of two Black Hawks in a near-disastrous 1993 mission to Somalia’s capital city of Mogadishu in the film Black Hawk Down, and the crash of a Black Hawk during the mission to capture or kill Osama bin Laden at his Pakistan compound in Zero Dark Thirty, to name two—but the truth is that the UH-60 is sturdy, maneuverable and very capable, Garr says. “The majority of our losses over the last decade have come from combat operations. That is what it is—it’s self-explanatory,” adds crew chief Tim Coleman, an E-5 rank sergeant. “Material failure is a very, very small percentage” of downed Black Hawks, adds Garr. “A lot of times big factors are the environment we’re operating in, whether it’s combat or just bad weather.” To avoid mechanical failure, the crews provide their Black Hawks a complete in-depth physical inspection every 360 flight hours. “We find faulty and worn pieces and rebuild them,” says Coleman. “It’s like the once-a-year equivalent of taking your own personal car and tearing it all the way apart, pulling out the engine, taking the transmission out, the axles off and at least putting [a camera] inside looking for wear and tear, and putting it all back together.” This regular and intensive maintenance “drives the train,” Goss says. “If you have a good maintenance team, they keep the aircraft flaying and you can do what you need to do.” And Goss, as the commander, says he’s always looking for new talent in his ranks. “We serve the citizens of Kansas, and we are always hiring. We’re always looking for people who are willing to work, willing to accept responsibilities almost greater than anything you’ll have in the civilian world—millions of dollars in equipment and the lives of your colleagues.”
How much does it cost to fuel, fly and maintain each machine in the unit? The government’s estimated cost is $7,000 an hour, says Maj. Patrik W. Goss. The Guard sets an operations budget, but the need for the crews’ help in emergencies such as natural disasters dictates that added funds can be channeled through FEMA and other disaster relief agencies to cover the cost.
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Learn the lingo: Pilots and crew aboard the Kansas Army National Guard’s UH-60 helicopters share terminology in the field that prepares them for missions and guides their success: NOTAM – Notice to Airmen (Notice filed with an aviation authority to alert aircraft pilots of potential hazards along a flight route or at a location that could affect the safety of the flight.)
AMC – Air Mission Commander (Required when two or more aircraft depart together as a flight. The AMC has overall responsibility for all aircraft within the flight.)
PPC – Performance Planning
FARP – Forward Arming and
Card (Used to inform pilots of the power available in an aircraft, to ensure that the pilot remains within a safe power margin during all modes of flight.)
Refueling Point (Usually located forward of the standard supply areas and utilized to provide fuel and/or ammunition during aviation and ground convoy operations.)
ROZ – Restricted Operating Zone (Usually defined by altitude and points on a map making a box. Unless you generated the ROZ or have permission to fly in it, you cannot enter.) LZ – Landing Zone. PZ – Pickup Zone. IP – Instructor Pilot. GO GREEN – Establish Secure Encrypted Communications. ACMB – Aircrew Mission Brief (An ACMB is required when two or more aircraft are flying together. It ensures that all aircraft have the same information and mission requirements, and respond appropriately in case of emergency or contact with enemy forces.)
NVG – Night Vision Goggles (Used for flying in darkness. Reduces the color spectrum to shades of green and black/gray.) HUD – Heads Up Display (Attaches to Night Vision Goggles and provides all information that is displayed on cockpit instruments. The purpose of the HUD is to reduce or eliminate the need to look inside the cockpit while flying during NVG operations.)
CAS – Close Air Support (CAS can be used to suppress an LZ prior to landing or to protect a downed aircrew prior to the aircrew being recovered by friendly forces.)
NOE – Nap of the Earth (Mode of flight that operates from the surface to 25 feet above the ground. This is the crews’ most tactical form of flight.)
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SUMMER 2014
photo contest
First Place
Theme: WARMTH
Danton McDiffett
Three Red riders For this issue’s contest, we invited readers to submit their photographic take on the theme “Warmth.” Our panel of five judges unanimously awarded first prize to Danton McDiffett’s
photograph of three riders and their horses standing against a backdrop of flames during a prairie burn. McDiffett, who also won our winter 2014 contest, becomes Sunflower Living’s first two-
time photo contest winner. On our online Facebook page contest, however, Michelle Heuszel’s entry won the most votes. Congratulations to both Danton and Michelle.
next round Submission Guidelines:
We want to feature your photograph in Sunflower Living magazine. We accept photograph submissions from readers with a permanent address within the greater Salina region. Our panel will judge the submitted photographs and select a winning image, which will run on this page in the following edition. The winning photographer will receive a prize of $50.
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A) Email the image to sunflowerliving@
sunflowerpub.com with a heading of “Photo Contest.” Please include contact information. B) Submission must be made before July 31, 2014. C) Only submit the image if you are the photographer and the copyright holder of the image and if you live in the distribution
area of Sunflower Living or Salina Journal. Photographs showing the image of
a person must have that individual’s consent. D) Files should be in digital form, either JPEG or TIFF, that can be printed up to 8X10 at 300 dpi. E) By submitting an image, you consent to having the image published in the magazine and posted online in connection with the magazine.
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