Magic Magazine May/June 2017

seleCted

Best mAGAZine ‘13-’16 montAnA newspAper AssoCiAtion

billings’ most read magazine

Wining Know Your Vino • AdVenture from the Ground up • Bountiful BAsKets

in the

W eSt

holiday 2013 2017 mAY/june

mindinG the

mustAnGs

pAss of the tAssel

from hiGher eduCAtion to hiGher purpose

CYClinG in Yellowstone

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FEATURES

MAY/JUNE 2017

72

JUST ADD WATER

BY MARLISA KEYES

79

A TASTE TO REMEMBER

89

MSUB WINE & FOOD FESTIVAL

BY SUSAN OLP

BIJOUTIFUL

STONES AND BONES LAPIDARY JEWELRY

BY TARA CADY

85

FROM THE GROUND UP

93

BY TIFFINI GALLANT

PASS OF THE TASSEL

FROM HIGHER EDUCATION TO HIGHER PURPOSE

BY MATT HUDSON

seleCted

Best mAGAZine ‘13-’16 montAnA newspAper AssoCiAtion

billings’ most read magazine

Wining Know Your Vino • AdVenture from the Ground up • Bountiful BAsKets

in the

W eSt

holiday 2013 2017 mAY/june

mindinG the

mustAnGs

pAss of the tAssel

from hiGher eduCAtion to hiGher purpose

CYClinG in Yellowstone

ON THE COVER WINE AT CITY VINEYARD

BY HANNAH POTES/GAZETTE STAFF

101

THE RUNDOWN

BY TARA CADY

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 5

DEPARTMENTS

MAY/JUNE 2017

RIVER TO RIMS

IN EVERY ISSUE

8

10

PERSON OF INTEREST

AGATES IN THE ROUGH

12

GIVING BACK

9

14

ARTIST LOFT

108

17

MEDIA ROOM

111

18

ELEMENTS

FROM THE EDITOR

CONTRIBUTORS SEEN AT THE SCENE

WHY MAGIC CITY?

In the early 1880s, immigrants and adventurers came in droves to seek their livelihood on the verdant land along the Yellowstone River. The hastily constructed tents and log cabins made it appear as if Billings materialized overnight – thus earning the name “The Magic City.” Today, as the largest city in Montana, Billings proudly retains its ‘Magic City’ moniker.

As for Magic City Magazine, we promise to continue our mission to uncover all that is unique and wonderful and changing in this great community … and we guarantee a few surprises along the way.

RAY MARTINEZ

MSU BILLINGS FOUNDATION

LORI BLAYLOCK

BOOKS, MOVIES, MUSIC & WEB REVIEWS

KNOW YOUR VINO

DATEBOOK

114

BUT NOT LEAST DIY WINE RACK

SIGNATURE SECTION

CORRECTION IN THE PREVIOUS ISSUE

FINE LIVING

20 30 33 39

GREAT ESTATES

CRAFTSMAN CREATION

GARDENS

BOUNTIFUL BASKETS

EPICURE

406 KITCHEN & TAPROOM

LIBATIONS

WESTERN LIFE

43

MT LEGENDS

51 56

PHOTO JOURNAL

WINE FOR ANYTIME

THE RESURRECTION OF WILLARD FRASER

SKYWINDWORLD

WHAT A CHICKEN TAUGHT ME ABOUT CHEESE

BY ELLIE HANSEN

59

WHAT WOULD JOHN WAYNE DO?

BY RUSSELL ROWLAND

6 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

TRAVELOGUE

62 67

EAST ROSEBUD ROAD TRIP PEDAL METTLE

CYCLING IN YELLOWSTONE

The Urban Frontier House is not yet off the power grid as owners Randy and Janna Hafer determine the home’s energy requirements.

It is under commission with NorthWestern Energy during that time.. The home has two energy sources – a wind turbine and solar panels – with the idea that one generates power when the other’s power source isn’t available. High Plains Architects, owned by the Hafers, designs a variety of projects, including the nonLEED certified Crow Mercantile and the LEED Platinum certified Boys and Girls Club of Carbon County.

MAY/JUNE 2017 I VOLUME 15 I ISSUE 2 MICHAEL GULLEDGE PUBLISHER 657-1225 EDITORIAL

Relax.

Rejuvenate.

Repeat.

TARA CADY SENIOR EDITOR 657-1390 MARLISA KEYES ASSISTANT EDITOR 657-1490 TIFFINI GALLANT ASSISTANT EDITOR 657-1474 EVELYN NOENNIG COMMUNITY LIAISON / ASSISTANT EDITOR 657-1226 PHOTOGRAPHY/VIDEOGRAPHY

LARRY MAYER, CASEY PAGE, HANNAH POTES AND BRONTË WITTPENN DESIGN

APRIL BURFORD COVER DESIGN

NADINE BITTNER ADVERTISING

DAVE WORSTELL GENERAL MANAGER 657-1352 RYAN BROSSEAU ADVERTISING DIRECTOR 657-1340 SPENCYR KNATTERUD ADVERTISING COORDINATOR 657-1254 MO LUCAS PRODUCTION/COORDINATOR 657-1204 EDITORIAL ADVISORY BOARD

MARCY BAUMGARTNER, BROOKE BUCHANAN, BILL COLE, CHRIS DORR, JAMEY EISENBARTH, JEFF EWELT, KIM KAISER, NICHOLE MEHLING MILES, PAIGE SPALDING, HELEN TOLLIVER, LIZ WILMOUTH, JEREMIAH YOUNG CONTACT US: Mail: 401 N. Broadway Billings, MT 59101 editor@magiccitymagazine.com FIND US ONLINE AT www.magiccitymagazine.com

FIND US AT VARIOUS RACK LOCATIONS THROUGHOUT BILLINGS: Billings area Albertsons I Billings Airport I Billings Clinic Billings Gazette Communications I Billings Hardware I Curves for Women Evergreen IGA I Gainan’s I Good Earth Market I Granite Fitness Kmart I Lucky’s Market I McDonald’s I Pita Pit I Reese and Ray’s IGA (Laurel) Shipton’s I Stella’s Kitchen & Bakery I St. Vincent Healthcare I Billings Family YMCA Valley Federal Credit Union (Downtown location) I Western Ranch Supply Western Security Bank (Downtown location) I Yellowstone County Museum Plus many other locations Magic City Magazine is published five times a year by Billings Gazette Communications Copyright© 2017 Magic City Magazine. All rights reserved. Reproduction in whole or in part without express written consent is prohibited.

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FROM THE STAFF

T

AGATES IN THE ROUGH

he Magic City continues to make a name for itself and it’s nothing short of magical.

Billings Mustangs manager Ray Martinez plans to bring his baseball team into minor league stardom at Dehler Park (see page 10). Montana State University Billings is serving fine wine and fare at its 25th annual Wine & Food Festival, raising funds for students (see page 79). And all the while, past, present and future scholars from both MSUB and Rocky Mountain College are earning degrees and employment (see page 93).

What our community is accomplishing is reason to celebrate. What better way to shake off the winter blues than by exploring Big Sky Country?

Start slow with a jog along the Rimrocks. (See page 101 for a list of Billings runs and athletic groups and guidance.) Then, ascend to greater heights with a trip west for zip lining, paragliding and a ropes course (see page 85). If water is your niche, follow Montana’s many rivers and creeks for superb fly-fishing spots and whitewater adventures (see page 72).

You might find a gem along your journey, like Roscoe, Montana (see page 62). And if you’d rather your road trip be on

two wheels, take your bicycle to Yellowstone for an intense cycling experience (see page 67).

Wherever you go, there’s magic to be found.

It may be hidden beneath a boulder on a river’s edge or stuck in the tread of your shoe or tire, but it’s there.

Agates are Montana’s best friend, and featured artist Lori Blaylock can speak to the magical properties believed to be in each rock (see page 14). But before being cut, polished and fitted to jewelry, they remain in the rough.

With careful precision and determination, the beauty is exposed.

Stones and Bones Lapidary Jewelry knows that first-hand, transforming gems customers bring in from their travels into pieces of art (see page 89). And Ban Construction expertly builds great estates from the ground up (see page 20).

But it all starts with a little Montana inspiration.

Much like agates in the rough, we begin our journey with a blank slate. Over time, our environment shapes us into the unique individuals we come to be.

Magic City Magazine invites you to immerse yourself in unfamiliar territory.

If former Billings Mayor Willard E. Fraser could do it (see page 43), so can you.

executive assistant to the publisher and Billings native, continues to enjoy all that her hometown has to offer. She considers the opportunity to always run into someone she knows at the grocery store, downtown on the street or at one of the many wonderful events held throughout town, one of the small blessings of living in the Magic City.

TARA CADY

grew up in the northwest suburbs of Chicago but has since fallen in love with the mountainous West. After finishing a degree in psychology in Colorado, her love of travel and meeting unique people inspired her to pursue a more creative path in a city that celebrates art and music. With Billings as her muse, she hopes to unlock hidden talents.

TIFFINI GALLANT hails from east of the Mississippi, but has made Montana her home for nearly a decade. A bit of an old soul, she’s nostalgic for the 1920s, listens to The Beatles, and loves the smell of antique books. With an insatiable thirst for knowledge (and intolerance for boredom), you’ll regularly find her juggling many hats. Call her crazy – she’s heard it before.

MARLISA KEYES is a dabbler in hooking rugs, cooking paella and growing roses, hydrangeas and playing in the dirt. She is still trying to decide what to do when she grows up: Teach U.S. history?

Pull weeds? In the meantime she loves hiking in the Selkirk Mountains of Idaho and camping in Glacier Park with daughter, Olivia, and son, Austin, as well as bookstore dates with her husband, David, of 25 years.

8 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

CONTRIBUTORS

MATT HOFFMAN

roams Montana landscapes as his increasinglycreaky Jetta allows. He’s written for newspapers in Billings, Butte and Wisconsin and attempted to teach high school math for a year in American Samoa. Having been in Montana for about 3 years, he’s looking forward to continuing to explore the Big Sky State.

DARRELL EHRLICK

loves reading, writing, baseball, bourbon, cooking, Montana history, more books, bacon, old albums, cigars, cats (especially crossed-eye Siamese and black cats), his patient wife and his two children who are his real day job. He tends to have an opinion on everything, often being wrong but rarely in doubt. He works as the editor of The Billings Gazette and was born and raised in Billings. He’s written other things, few probably worth mentioning here.

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MIKE FERGUSON

Since 2013, has covered City Hall for The Billings Gazette. His pieces for Magic City Magazine have afforded him a welcome respite from long meetings and short deadlines. He’s married to the lovely and talented Susan Barnes, pastor of St. Andrew Presbyterian Church. The couple have two children: Lucas, 24, and Eleanor, 20.

JEFF WELSCH returned to journalism two years ago after a six-year hiatus only to discover this Internet thing had turned everything upsidedown. In his role as Lee Montana executive sports director, his work revolves around a new statewide website: 406mtsports.com. He is coauthor of five books.

RUSSELL ROWLAND is a native Montanan, born in Bozeman. He has published three highly acclaimed novels. His most recent book, “FiftySix Counties: A Montana Journey,” is the result of two years of travel and research into every county in Montana. It has already garnered rave reviews. Rowland lives in Billings, where he teaches writing workshops and works one-on-one with other writers. More at russellrowland.com.

ELLIE HANSEN loves writing about animals and their significance in our lives. She currently serves as a district leader for The Humane Society of the United States, and is a member of the HSUS Animal Rescue Team.

She owns four dogs, four chickens and one horse. Hansen and her husband own Lovable Pets in Billings.

SUSAN OLP

has worked as a reporter at The Billings Gazette for nearly 27 years, covering everything from county government to education, religion, the medical beat, and the Crow and Northern Cheyenne tribes.

The best part has been all the interesting people she’s met along the way.

In her spare time, she’s likely to be found reading a fantasy book.

MATT HUDSON is a reporter for The Billings Gazette. He’s lived in

Pella Window & Door Showroom 2520 Grand Ave. Billings 406-656-1516 www.pellaMT.com

Great Falls, Missoula, Kalispell, Big Sky and Billings. He spends his free time hanging with his cat, Raoul, and evaluating the prevalence of perfect right angles in nature. He has Foghat’s autograph.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 9

PERSON OF INTEREST

BY MIKE FERGUSON I PHOTOS BY GAZETTE STAFF‌

MINDING THE MUSTANGS

R IT’S MY JOB TO SEE KIDS DEVELOP INTO BETTER PLAYERS AND EVENTUALLY MAJOR LEAGUERS.

ay Martinez played in the minor leagues for 18 seasons without once getting to sip that proverbial Major League Baseball cup of coffee.

As the second-year manager of the Billings Mustangs, it’s his job — and his passion — to see that his players have every opportunity to make it a step higher than he did.

“I played Triple-A baseball (the highest in the minors) for quite a few years. I never got the opportunity to play Major League Baseball, but I had a good long career,” Martinez said. “It’s my job to see kids develop into better players and eventually major leaguers.”

That’s done by being patient and helping players eliminate their bad habits.

“They all have to understand the game, do the fundamentals and play the game in the right way,” Martinez said. “Sometimes they do things they learned in college or high school that don’t blend in with professional baseball.”

Martinez spoke by telephone one evening during spring training after a long Mustangs Manager Ray Martinez begins his second year at the helm June 19 in day of coaching at the Cincinnati Reds’ ‌the club’s home opener against the Missoula Osprey. player development complex in Good“We could see the stadium lights from our backyard,” he year, Arizona.

His boss, Jeff Graupe, the Reds’ director of player de- said. “I have five brothers and we all played baseball. My dad velopment, says that Billings, often the first stop even for and my brothers loved the game, and it was always something the Reds’ top prospects, is the perfect spot for Martinez I wanted to do. I’m very fortunate to be in the position I am.”

Selected in the seventh round of the 1987 draft from to help his players find their footing and accelerate their Franklin High School in Los Angeles, Martinez landed in growth.

“He is an outstanding teacher, one of the best we have,” the Triple-A Pacific Coast League in 1992 after lower minor Graupe said. “Sometimes you need to pat a guy on the back, league stops in Oregon, California, Iowa and Texas.

In all, the infielder played 14 seasons for AAA teams in and sometimes you need to be in his face. He is one of the few who can do both, and he relates well to players of all so- Canada and Mexico. He finished with a respectable lifetime batting average of .275, drove in 891 runs and smacked 175 cio-economic backgrounds.”

Martinez was born Oct. 1, 1968, in Brisenes, Mexico, home runs — the same number of round-trippers that Piwhere he spent the first five years of his life before his family rates slugger Andrew McCutchen hit during his first eight moved “to within two or three miles” of Dodger Stadium in Major League seasons.

Martinez’s final season as a player was 2009, when he Los Angeles. Despite the proximity, Martinez grew up a fan played for AAA Reynosa in the Mexican League. of the New York Yankees.

10 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

He’s now in his seventh year in the Reds’ organization, including the 2012 season when he was the Mustangs’ hitting coach. He’s also managed the Arizona League Reds and was the hitting coach for Reds’ organization squads in Arizona and Bakersfield, California, where he makes his off-season home with his wife and their three children.

“He is completely fluent in Spanish, and that’s huge,” Graupe said. “A lot of players age 18 to 21 haven’t mastered that second language yet.”

JUNE - AUGUST

Hitting fungoes, filing reports‌

While managing the Mustangs may seem like a walk in the park, the job requires long hours — about 12 hours each game day during a Pioneer Mustangs Manager Ray Martinez shows up at the ballpark around League season that stretches noon and isn’t done filing reports until about midnight. in 2017 from June 19 through prospects we like from other teams. It’s a pretty Sept. 9 with just six days off.

On home game days, Martinez arrives at detailed report.”

“It’s a way for us to stay in touch without beDehler Park at about noon and pencils out his lineup card for that night’s contest. The players ing there,” Graupe explained. “What Ray writes selected that day for early work stretch for a is the gospel. It’s a big part of coaching in the half-hour beginning at 2 p.m., then go through minor leagues.”

Martinez said he’s fond of both Billings fawhatever hitting or defensive drills the coachcilities and the city’s fans as he prepares for his ing staff thinks they need help with.

The rest of the team stretches at around 3:30, second year managing the Mustangs. Last year’s takes infield or shags fly balls and then takes squad fell short of its second straight Pioneer batting practice just before that evening’s oppo- League pennant, falling in the playoffs to the Orem (Utah) Owlz. nent arrives.

“We are hoping to get back to that champiAfter the game — after most Mustangs fans have hit the sack — Martinez and his coaching onship series,” Martinez said. “For me, Dehler staff still have another 90 minutes or so of re- Park is a place I really like to go to, because we were treated very well there last season.” porting work to complete.

He said he plans to arrive in Billings along “I do an overall report on the game, identify the player of the game, talk about how our pitch- with many of the Reds’ draft choices “about ers and defense did, how we did with our situa- three days before the season starts. We’ll practional hitting,” such as key at-bats with runners tice a couple of days and then play the third day.”

“We’ll be ready to go,” he added. “I’m excited in scoring position, Martinez said. “We write up how well the catcher played — how he did to get back there and get the season going.”

Graupe said he wants Martinez to continue throwing to second, how many balls he blocked, contributing to the organization just like he has and how many he didn’t block.”

Managers of every team in the Reds’ farm during the last six seasons.

“Players’ first professional experience in system complete the same report each night, and the reports are “sent throughout the whole Billings, we want that to go well, and we know organization, from the Big League to the mi- it will under Ray,” Graupe said. “He is a big help nors,” Martinez said. “We also write about to me.”

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MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 11

GIVING BACK

BY MARLISA KEYES I PHOTOS BY CASEY PAGE & HANNAH POTES

MSU BILLINGS FOUNDATION WINE & FOOD FESTIVAL A TASTE FOR SCHOLARSHIPS

A

s a Montana State University Billings student with an eye on becoming a high school band director, Codie Wahrman had expenses to cover beyond tuition and books.

He needed a tuxedo and suits for performances.

Wahrman also had to attain fifth through sixth grade proficiency in every band instrument, from woodwinds to brass and piano, which meant additional purchases.

That’s where the Montana State University Billings Foundation stepped in, awarding multiple scholarships to the high school graduate from Townsend, Montana. It made a big difference to his family, who didn’t know how much financial help was available from the college.

“It was life-changing,” Wahrman said. “It relieved a huge burden on my parents.”

A 2010 MSUB graduate in music education and saxophone performance, he was hired that same year as the band and orchestra director at Billings Central Catholic High School.

Aging like fine wine‌

MSUB graduate Codie Wahrman is the band and orchestra director at Billings Central Catholic High School.

Playing a pivotal role in the foundation’s scholarship fundraising efforts is the Wine & Food Festival, which celebrates its 25th anniversary this year. The Festival’s final events for the year, which include silent and live auctions, take place May 19-20 on the MSUB campus.

Michelle Dawson and Sheila Christopherson are the 2017 cochairs.

Since its inception, the Festival has netted $5.3 million for MSUB, said Jeanne Moller, an Eastern Montana College graduate who now serves as the foundation’s development officer. She began working with the Wine & Food festival in its third planning year.

Moller attributes the festival’s continued backing to people who understand that a significant number of MSUB students need some financial assistance to attend college.

“That’s the key to why people support it,” she said.

Initially, the festival funded a variety of MSUB programs, but the focus changed exclusively to scholarships 15 years ago, Moller said.

Money from the event helps sustain the MSUB Foundation’s

12 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

scholarship funds. The number of scholarships and amounts awarded each year varies, depending on investment earnings. For the 2016-17 academic year, the foundation gave out more than $1.6 million in scholarships.

MSUB makes college accessible to students, said Moller and Amy Gibler Brown, an EMC graduate.

Many work more than one job to support themselves while taking a class or two a semester toward earning their degrees, Gibler Brown said.

As a college junior in 1979, she began working at the campus bookstore, became a full-time EMC employee in 1980 and worked for the college until 1992.

Forty percent of MSUB students are nontraditional, meaning they did not begin college directly after high school graduation.

Those students often need scholarships to fund their education and at the same time, the community needs MSUB graduates to fill Billings-area jobs, she said.

“I’m really passionate about this (college),” Gibler Brown said. “I

thropy; businesses and “pass through entities” receive a direct 20 percent credit. The credits are available through 2019.

A balanced blend‌

The Wine & Food Festival has been very effective in reaching out to the community, Wahrman said.

When he attended MSUB, he was a resident advisor and frontdesk worker. He helped with the setup and take-down of the festival.

“I don’t think there’s anybody in Billings that doesn’t know about the Wine & Food Festival,” Wahrman said.

Moller agrees, saying it’s a regional event that receives support from communities outside Billings.

Every year between 200 and 300 people volunteer with the Wine Above: Amy Gibler Brown, & Food Festival, Moller said. left, began volunteering with the Montana The chefs and wine experts donate their time, with the foundaState University Billings tion paying travel expenses and DoubleTree by Hilton Hotel proFoundation’s Wine & Food viding lodging.

Festival its first year. Jeanne John Slayer of Briggs Distributing has been a corporate partner Moller, the Foundation’s for 25 years, recruiting wine masters and acquiring rare wines for development officer, came on board in its third the live auction. planning year.

The auctions also benefit from Bryon Stiller, EMC graduate and owner of National Information Systems, who provides accounting Left: Volunteer Sue Zagorda serves wine during an event equipment. Spring Creek Landscaping donates landscaping materifor the Wine & Food Festival als to beautify the front of the tent for the weekend finale. at MSUB. “It’s a community effort and it extends beyond Billings,” Moller said. “It does bring us all together.”

think MSUB changes lives forever.”

Gibler Brown has volunteered with the festival nearly every year since its beginning, including serving two years as co-chair. She also is assisting this year’s event. Since becoming an employee, she has volunteered in various capacities with MSUB and its foundation.

Those include positions with several fundraising committees and as a member of the alumni and MSU Billings Foundation board.

Lots for Scholarships is Moller’s favorite part of the “Fine Finish,” the Wine & Food Festival’s live auction finale. Rather than bid on an item, donors commit to a specific scholarship amount.

Established in 1999, Lots for Scholarships has raised $2.1 million. Students receive scholarships annually from the program and individuals also opt to give money to endowments for scholarships in perpetuity, said Moller.

Montana individuals who support foundation endowments can establish their contribution by filling out a form which qualifies them for the 40% Montana Income Tax Credit for Endowed Philan-

Popping the cork

The Wine & Food Festival continues to reap benefits long after the last toast is made at its annual fundraiser and is measured in the success of MSUB graduates.

Wahrman credits the college and its professors for his smooth transition from college to first-year teacher.

He anticipated having to work his way up the ranks, rather than being hired directly from college for a Class A teaching position. “(MSUB) was really second to none to preparing me to teach,” Wahrman said. “I firmly believe they prepared me for that (Central position).”

After graduation, professors continued their support. One teacher, Dr. Gary Behm, has helped instruct Wahrman’s clarinet and saxophone students for the past eight years, he said.

“The experiences I had there (at MSUB) were really incredible,” Wahrman said.

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MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 13

ARTIST LOFT

BY TARA CADY I PHOTOGRAPHY BY CASEY PAGE

LORI BLAYLOCK UNAPOLOGETICALLY ARTREPRENEURIAL

L

ori Blaylock is just getting in her groove after working on commission for 30 years as a drawer, painter, potter, photographer and jewelry maker.

“You can’t count the kid art, but that’s kind of where I started,” Blaylock said.

Blaylock grew up in Billings and earned a Bachelor of Arts degree in art at Eastern Montana College in 1996 with a concentration in drawing, watercolor and ceramics.

But it’s not the initial doodling or eventual art degree that defined her discipline. Blaylock credits the Montana Arts Council’s Montana Artrepreneur Program for teaching her the business of art and helping her focus on her niche — jewelry-making.

“That’s where jewelry has taken off,” she said.

After four formal and four informal (field trip) sessions, Blaylock earned her MAP certification last November. She continues to work 40 to 50 hours a week at her day job.

14 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

She spends evenings and weekends in her at-home studio, 2Dog Studio. Blaylock rarely takes time off; she’s motivated by the power of her art.

Wearing one’s heart

“I really want to empower women and celebrate their uniqueness,” Blaylock said. “You see a lot of the same pieces (of jewelry) in (department stores).”

Your jewelry should speak to your soul, she said. Blaylock believes in the energetic connection between semiprecious gemstones used in her bracelets, necklaces, pendants, earrings and rings, and those who wear them.

“I believe stones have power, but like any divine object, they need interaction in order to help,” Blaylock stated on her website. “My recommendation for working with stones is to simply hold them, set your intention for healing, help or collaboration and then express your problem, issue or project.”

Blaylock wraps wire around semiprecious gemstones, creating a pendant. Instead of drilling into a fragile stone to make a bead, she uses wire instead.

According to Blaylock’s website, some stones, like agates, are for protection and strength, others, like carnelian, are for vitality.

“When I see (people) connect with the stones, saying, ‘This one feels like me,’ or ‘This one’s calling to me,’ I want that to be the case,” Blaylock said.

“I want the energy to work; I want the design to be pleasing; I want it to be wearable.”

Blaylock’s jewelry is bold for a reason.

She wants her pieces to say, “No, I’m not sorry. I am who I am.”

When Blaylock began designing jewelry, it was for personal use. She started selling her jewelry six years ago. The designs are not often what Blaylock could see herself wearing. The ideas come throughout her creative process, which often includes spilling all of her beads, leather, bones and other material onto a table and discovering what elements might fit together.

“My process is pretty spontaneous,” she said. “I jot down some ideas and they’re usually about the construction.”

Functional and fulfilling‌

Blaylock creates many of the clasps used on her necklaces.

Some are front closures for functionality.

“I thought, it’s going to slide around anyway (and) the clasp in the back can irritate,” she said.

Blaylock wraps wire around some of the gemstones to create a pendant. She doesn’t use many dyed stones, and tries to source materials locally as much as possible, including bones.

“I like to hunt for a lot of things, but that can be pretty scarce,” Blaylock said. “I really would like to work with antler sheds.”

When buying materials from others, she makes sure they are responsibly sourced. Blaylock says even simple river stones can make for a meaningful piece.

“There’s a great metaphor in there,” she said. “That stone has probably been through a lot.”

Blaylock has honored a few requests to develop special

Above: One of Blaylock’s goals is to sell rings.

Her jewelry is featured online and at various stores in Montana.

Left: Blaylock heats copper leaves for a raven collar she’s submitting to multiple art competitions.

pieces, like a wire chrysalis she built around a river stone for a mother who had lost her daughter.

The woman was walking along the river in mourning and found a rock with her daughter’s jersey number. Blaylock surrounded the stone with wire because she didn’t want to drill and risk it cracking.

“That type of stuff is really rewarding,” Blaylock said.

Treasure state of mind‌

Blaylock has researched ancient jewelry, Mongolian adornments and artifact jewelry for inspiration.

“We all have some tribe or community that we come from and that crossed over time and geography,” she said. “You would see these repeated forms in pottery (in places with no community), and I think jewelry is the same way.”

Blaylock applies those ideas into her world.

“Everything I make is representative of here,” she said.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 15

MY RECOMMENDATION FOR WORKING WITH STONES IS TO SIMPLY HOLD THEM, SET YOUR INTENTION FOR HEALING, HELP OR COLLABORATION AND THEN EXPRESS YOUR PROBLEM, ISSUE OR PROJECT.

Blaylock tries to discover new places in Montana every summer weekend. She recalls a time in sixth or seventh grade when she stopped on a hillside in the Pryor Mountains and dug for geodes with her grandfather and a family friend. When Blaylock found an average-looking rock and wondered if anything was inside, her family friend said, “The only way to know is to crack it open.”

“There’s stuff like that all over the state,” Blaylock said.

She often goes to Crystal Lake, where big blankets of moss, yellow-headed grasshoppers and wildflowers are found.

The under structure of Blaylock’s raven “It’s really about the inspiration of the collar is dyed silk. She uses a mandrel to place,” she said. “There’s a lot of strength and shape the neckline. COURTESY OF LORI BLAYLOCK‌ quietness you can find out in the woods.”

Blaylock understands that her work has an environmental impact; the copper she uses requires mining, for example.

“It’s part of why I don’t want to make a thousand pieces,” she said. “Handmade— the impact is less.”

Unconventionally creative‌

Each of Blaylock’s artistic disciplines impact her current work.

“I like to light things on fire,” she said. “I think that comes from my pottery days.”

Blaylock is working on a raven collar to be submitted to multiple competitions across the country. She torches its copper leaves over charcoal blocks. Once the metal is heated, it’s soft enough to be bent and textured. Blaylock feeds the leaves through a rolling mill mounted to a table, compressing the metal.

“I don’t really work in a conventional way,” she said. “Most jewelers don’t really handle things like this. As long as it’s not my hair (on fire), I’m OK with it.”

Aside from the collar, Blaylock is putting impressions of leaves she finds in her garden and on walks into copper.

Polishing stones and owning a rock cutter is on her wish list, as is selling rings.

Her art is found online at loriblaylock.com and at various galleries across Montana, including Magpie Jewelry Gallery and Barjon’s Books in Billings.

Blaylock admits she has a lot of fun.

“All of a sudden you find yourself, and it’s this rapid evolution.”

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16 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

MEDIA ROOM

BY TARA CADY

BOOK

PURE QUILL

Barbara Van Cleve describes herself as a “true-blue Montanan.”

Having grown up on her family’s Lazy K Bar ranch on the eastern slopes of the Crazy Mountains north of Big Timber, she was enchanted by Western life.

At age 11, she received a Brownie Junior box camera. Her father, rancher and writer Paul “Spike” Van Cleve III, encouraged her innate creativity.

“Even though he was a writer, he looked and saw,” she said.

“He taught me to see mirages in January when we were looking down-country to the east. The sun beating on the snow and the heat waves build up and create mirages — and kind of a soft haze.

“Dad said, ‘Think of it as frozen clouds, kiddo.’ And here are these crystals of light dancing around like a fog.”

Van Cleve is internationally known for her photography; it has appeared in U.S. embassies in Russia and China, as well as the historic Montana State Capitol building, Big Timber’s Grand Hotel, and a plethora of private and public galleries. Her first large book of photography, Hard Twist: Western Ranch Women (of which she is also author), carried on as a decade-long exhibit after it was published in 1995.

Van Cleve’s newest large photo collection spans several decades; the oldest photo featured was taken circa 1950 when she was in her early teens.

“My dad and I were on a hunting pack trip,” she tells of the story behind the photograph. “And we made camp in a beautiful glade, well into the foothills of the Crazies. And the next morning we woke up with more than a foot of snow on our sleeping bags. My dad said, ‘Well, we might as well go pack it up. We won’t be able to do any serious hunting.’

“And we’re getting ready to start off. The wind that had come up

all of a sudden became a (ground) blizzard. I said, ‘Oh dad, just a minute, I’ve got to get a photograph.’”

He said, “Well, get a wiggle on. It is colder than a monkey’s tail in the Klondike.”

Van Cleve’s timing was impeccable, whether it was in the mountains, at the rodeo, in Baja California, Mexico, or somewhere in between. Though she is self-taught, Van Cleve took courses in dye-transfer, film-making and printing in Chicago; gained experience working as a freelance photographer for textbook companies and a stock photo agency before owning her own agency; and earned a master’s degree in English literature in only nine months.

Every summer, Van Cleve returns to Big Timber. She spends the rest of her time in Santa Fe, New Mexico.

The 216-page book, Pure Quill, captures decades of life just as Van Cleve saw it, with commentary by author Susan Hallsen McGarry.

Available at barbaravancleve.com and amazon.com

MUSIC

BEARTOOTH STAGE In their first EP, Daniel Kosel and Acoustic Waterfall bring what Kosel describes as, “crues…a gritty blend of country and blues.” The three-and-a-half minute title song “Beartooth Stage” encapsulates what every Montanan looks forward to after Memorial Day — driving the Beartooth Pass.

According to Kosel, “the many lakes, trails and waterfalls which surround (the highway) are a bountiful genesis for my happiest moments and strongest inspirations.” Recorded at the Daddy Shack in Roberts, Montana, this album awakens a Western spirit in the listener.

Available at Smiling Dog Records

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 17

ELEMENTS

BY TIFFINI GALLANT | PHOTOGRAPHY BY CASEY PAGE

KNOW YOUR VINO WHAT’S NEW IN WINE ACCESSORIES

GIVE IT A REST Wine and dine during backyard barbecues with the Winerest.

It’s hands-free and your wine glass stays secure. The device attaches to outdoor chairs and is weather and stain resistant, meaning easy cleaning and safer sipping all summer long.

Available at Loose Ends $15

WESTERN WINO Corral your corks Montana-style in a metal cork holder. Open the top hinge, toss in the cork from your favorite vino, and give the spur a spin for luck.

Not only does the container store your corks, it’s decorative to boot!

Available at Simply Wine $30

STYLISH SPIRITS Give the gift of wine. But first, wrap it in a fashionably fun way. The Bottle Sock protects with soft and sophisticated material. The brightly-colored floral pattern will have your recipient ready for warmer days and chilled sangria.

Available at Loose Ends $9

MAKE A STATEMENT Keep the fancy stemware in the cabinet, and break these out on your next girls’ night. Silicone wine cups are conveniently dishwasher, microwave and freezer safe. Raise your glass to a chip-free cheers and a happy hour full of laughs.

Available at Simply Wine $7 each

18 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

IN WITH THE NEW If spring cleaning taught you anything, it’s to reduce, reuse and recycle. This relish tray is a reminder to rethink household items.

Crafted from a wine bottle, it serves a new purpose and your next snack in a unique way.

Available at Gainan’s $30

SERVE & PRESERVE When the occasion calls for only one or two glasses, save your wine for later. The Wine Saver is a vacuum pump and stopper system that preserves wine in the bottle after opening. Never waste wine again with this innovative gadget.

Available at City Vineyard $12

CHARMING CHIRPERS Avoid mixing up your cups by using these cute Chickadee Wine Glass Charms. Made of silicone, the little birds perch perfectly on the rim of any wine glass. With a variety of fun colors, there’s enough for everyone at your summer party.

Available at City Vineyard $10

LIT LIBATION Nothing helps you unwind like a Rewined candle.

The natural soy wax is long-lasting, permeating your home with chardonnay aromas like vanilla, butter and hazelnut. The repurposed glass is hand-selected and hand-crafted to deliver fragrant notes from your favorite vinos.

Available at Gainan’s $30

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 19

Craftsman

CREATION 20 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

Brian and Tana Ban moved into their Diamond Falls subdivision residence in September 2016 after it appeared in the fall Parade of Homes. The more than 5,000-square-foot house features four master bedrooms with en suite bathrooms and walk-in closets, two half bathrooms, a great room, formal dining area, office, two laundry rooms, pub room and over-sized garage.

Inset: The house sits on a half-acre, leaving plenty of room for its four patios and large backyard.

The fascia and soffit is extra-wide, adding to the massive exterior look.

MAKING A HOUSE A HOME

BY TIFFINI GALLANT PHOTOS BY BRONTË WITTPENN AND LARRY MAYER

The second floor wall cutout was not initially planned in the home’s design. Tana credits her team’s ability to be flexible. “What one person might not think of, the other does,” she said. “(The idea) just kind of grows as the project’s going.”

I

f there’s one thing that can be said about Brian and Tana Ban, it’s that they know what they’re doing when it comes to building houses. Nearly 40 years of construction experience, beginning only a short time after their wedding, is evident in the couple’s newest residence.

Their biggest house to date, at an impressive 5,099 square feet, is set on half an acre in the still-developing Diamond Falls subdivision in Billings’ West End. A bit of country style within city limits, the home is a melting pot of unique elements – from distressed beige cabinetry and brickwork to whimsical light fixtures and copper accents.

“We want (the home) to really look good, but also be really livable,” said Tana.

Originally making its debut in the fall 2016 Parade of Homes, the house is testament to the couple’s experience owning and operating Ban Construction with their two sons, Zeth and Nick; Tana’s impeccable eye for design; and their invaluable relationships with subcontractors and community partners.

Massive impact

Walking toward the Ban home, the impression is one of grandeur. Tiered windows decorate the north face. Careful landscaping and rugged stonework are ornamental against the curved driveway. A classic Edison-era bulb greets visitors at the front entrance.

22 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

It’s your home, at last.

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Kosmann Inc. chiseled woodwork is seen in exposed beams adorning the 20-foot ceilings in the great room. The bridge overlooks the living space, connecting two sides of the home.

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MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 23

Contemporary Beautifully Bold and Modern

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24 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

Above: Tana sourced the countertops from Billings Marble & Granite, a choice she says adds movement and dimension to the room with copper flecks and agate-like features. Modern appliances and thick blinds are contemporary pieces in the Ban home, while off-setting the beige cabinets with dark flooring provides the city home with a country feel. Top: For family gatherings, the kitchen features plenty of seating. As a playful nod to her seven grandchildren, Tana chose colorful stools to surround the large kitchen island. Here, metal light shades from Rimrock Lighting contribute a rustic aesthetic.

The house was built to have a massive look, Tana explains; every feature was selected to complement that goal.

The front door opens to the great room – an enormous living space with 20-foot ceilings set off by exposed, chiseled beam woodwork. The room features a floor-to-ceiling brick fireplace adorned by a mantle and hearth made of the same handcrafted wood.

The great room flows naturally into the combined kitchen and dining area. Tana wanted the space to easily accommodate guests. With her seven grandchildren in mind, she chose an extra-large island of marble and wood with plenty of room to seat them all. As a playful accent for the kids, she added colorfully-upholstered stools. The adults sit at the formal dining table.

Women fall in love with the kitchen, said Tana, while men fall in love with the garage; the entrance to the 1,600-foot structure is just off the kitchen through a functional mudroom and laundry area.

The home has four bedrooms, all designed as master suites. Each has a walk-in closet and en suite bathroom. Two bedrooms are on the ground floor, while two are upstairs along with an office, pub room, and an additional laundry room.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 25

Adding to the grandeur is a second-floor bridge connecting two sides of the house. The bridge looks out through two massive windows responsible for much of the light in the great room. Sliding doors opening to three back patios – two on the ground floor and one upstairs off the bar – add to this effect.

All of the home’s doors are oversized and the stairs are extra-wide to intensify the overall grand impression.

“Visual is everything,” said Tana.

From the height of the ceilings to the thickness of the countertops, the Ban family made construction choices which added to the massive aesthetic of the house.

Expect the unexpected‌

Tana Ban designed their new home to keep guests guessing. She wanted them to wonder what was next around each corner as they walked through the house, she said.

While the rest of the family built the basic “bones” of the house, Tana is primarily responsible for the interior décor.

26 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

Above: More Tuscan elements decorate this master suite. Tana enjoys combining a variety of styles in home décor. “I like contemporary (design),” she said. “But I’m a little bit of everything.” Top: Tana, who is not typically drawn to Western style, decided on two paintings featuring horses for the dining area; one projects a “wild and free” feeling, while the other reminds her of Brian’s late father.

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Above: The pub room features rustic accents with contemporary upgrades. Leather, studded upholstery, luxury vinyl plank flooring with a faux worn look, a mirrored wet bar, and industrial pipe come together in the space. Inset: Brian and Tana own and operate Ban Construction Corp. with their sons, Zeth and Nick.

The couple has more than 37 years’ experience in residential and commercial building.

“I call it rustic, modern and a little bit of Tuscan,” she said.

Separately, barbed wire accents, industrial pipes, studded upholstery, worn finishes, florals and copper may not seem to complement one another. But Tana seamlessly combined each element in a unique way for every room – the scheme collectively coming together.

“When I go into the store, I go shopping for accessories for the house,” said Tana.

She’d rather shop for home décor than shoes or anything else, she said.

Tana chose a combination of metal-flecked marble and simple laminate countertops for the kitchen and bathrooms. The counters are all two inches thick and accented with a tile backsplash for personality and height.

The brick of the fireplace and in the pub room as well as the distressed finish of the cabinetry add a hint of quaint, country style.

Tana said that lights add to the home’s overall look. Lights with metal shades are strung above the kitchen island, while a large, spherical chandelier drops from the ceiling in the stairwell.

Vases, sconces and mirrors of all sizes decorate walls and otherwise bare space.

“I love mirrors,” said Tana. “They reflect the room.”

The house was pre-wired for surround sound so visitors can listen to their favorite tunes in the pub, and the guys can work to music in the garage.

Tana has a fondness for metals. Copper and

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other metallic elements are found in the tile, countertops, fixtures and décor throughout the house. Tastefully rustic, the metals add a touch of sparkle or shine to every room.

Tana wanted guests to feel luxurious, too.

The carpet throughout the home is plush, and oversized showerheads are in each of the bathrooms – with one featuring a jetted tub. A laundry room upstairs prevents guests from having to haul laundry between floors.

Both personality and practicality are in abundance at the Ban residence.

“I like contemporary (design),” said Tana.

“But I’m a little bit of everything.”

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MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 27

One of four master suites in the Ban home, this space showcases Tana’s eye for design. Tiered windows with built-in seating, a rustic chandelier, floral accents and Tuscan-print bedding are indicative of her personality. She credits Brian, however, with selecting the whimsical metallic wall décor above the bed.

The cabinetry in this bathroom was specially requested by Tana, who asked for rustic hardware and chest-like drawers. The color is accented by the rusted metal wall hanging and shower tile.

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The Ban home was built by family, for family. Tana and Brian are proud that their two sons joined the business. For their current house, Zeth created the plans before the rest of the family contributed ideas.

“What one person might not think of, the other does,” said Tana. “(The idea) just kind of grows as the project’s going.”

In the eight months since moving in, Tana says she’s made the house a home.

After a long day’s work, she spends most of her time relaxing in the great room – her favorite space. Tana enjoys entertaining and looks forward to summer barbecues in the backyard and watching fireworks from the upper patio.

But she doesn’t expect them to stay in their current residence for long.

“We will probably build two more times, with the last (house) being our final,” said Tana. “House building is us – I live it, eat it, breathe it.”

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FINE LIVING

GARDENS

s r h f e HARVEST BOUNTIFUL BASKETS

T

BY MARLISA KEYES | PHOTOS BY HANNAH POTES

wo years ago, Kay Brown would not buy or eat a por- St. Vincent Healthcare distribution site in Billings, she was looking for a way to reduce the cost of buying fresh produce. tobello mushroom.

The unanticipated outcome was much better than saving between Instead, the Billings resident limited grocery pur$25 and $30 a week. chases and cooking to foods reflecting her MidBountiful Baskets transformed the health and eatwestern roots. The choices weren’t the ing habits of Brown and her two daughters for the healthiest, she said. better, she said. Her teenage daughter is now “I was an opportunity shopper,” Brown said. willing to experiment with food choices.

“I didn’t want to try anything except meat “She’s learned to like things (such and potatoes.” as Brussels sprouts),” Brown said.

That changed after she joined Bountiful “It’s changed her perspective on that Baskets Food Co-op. When Brown bevegetable.” gan picking up produce each week at the

30 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

Above: Volunteers Amy Dyk, left, and Terri Fuson sort fruit into baskets at the Mansfield Center at St. Vincent Healthcare. Left: Kay Brown, backup site manager for Bountiful Baskets at St. Vincent Healthcare, lines up baskets in preparation for distribution to cooperative members.

Sweet savings‌

It is a treat to get fresh fruits and vegetables for a good price, said site coordinator Diana Friedt, a cardiology supervisor at St. Vincent Healthcare, who also gets baskets weekly.

Friedt and Brown both wait until after pick-up day to plan their menus around the basket’s surprise contents.

“It’s like Christmas,” Friedt said. “You never know what you will get—mangoes, kiwis.”

For a $3 first-time sign-up fee transferable to any Bountiful Baskets location and a $21.50 contribution, co-op members receive six kinds each of in-season fruits and vegetables.

Bountiful Baskets is a true food cooperative with members pooling money for a weekly food allotment worth $45 to $50 if purchased in the grocery store, she said.

Arizona-based founders Tanya Jolly and Sally Stevens, who created the nonprofit in 2006, don’t use terms like payment, purchase or shopper. Instead, members are contributors; the money they give is a contribution and the week’s selection is an offering.

Bountiful Baskets has locations in 25 states, according to its website.

“It’s like Christmas.

You never know what you will get— mangoes, kiwis.”

DIANA FRIEDT

Reaping the benefits‌

At noon on Mondays, Bountiful Baskets opens its website for Montana. The Billings offering closes when all 96 slots are full.

While access is scheduled to stay open until 10 p.m. the next day, it usually tops out earlier. In recent months, it has closed in three to 3½ hours, Friedt said.

Each site’s offering is limited to make them manageable for the coordinator and volunteers. Locations can be added but each requires a site coordinator, she said.

The next nearest distribution site is a newly opened West Yellowstone location at the Povah Center.

Bountiful Baskets requires a credit or debit card for its transactions. The contribution cannot be cancelled once submitted.

Contributors can select more than one basket or opt for special offerings. One week, four people pooled their resources for one of the extras – a 50-pound bag of onions, while two others split a case of Pink Lady apples, Friedt said.

Billings’ Bountiful Baskets does not offer organic produce, although Friedt is working with the distributor to add them in the future.

Fridays at 4:30 p.m., eight to 10 volunteers unpack cases of fruits and vegetables delivered by Idaho-based Grasmick Produce, either inside the entryway of the Mansfield Center at St. Vincent Healthcare, N. 30th St. and 12th Ave. N., or outside in the parking lot, weather-permitting.

Volunteers sort and divide the contents into equal portions before filling white laundry baskets with everything from asparagus to lemons. Vegetables are placed in one basket and fruits in another.

Once filled, volunteers can select one additional small and large item to keep. The remainder is divided between the baskets, which are picked up at 5:30 p.m.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 31

WELCOME WÜSTHOF

From left, volunteers Rick Christianson, Terri Fuson and Kellie Christianson sort pears for Bountiful Baskets.

No leftovers

Contribution guide If a participant  Credit or debit card cannot pick up a required basket, Friedt rec Read new participant directions at ommends makbountifulbaskets.org ing arrangements  Bring your own container with a friend or  Weekly delivery at neighbor to do St. Vincent Healthcare so. A claim ticket  Contributors volunteer every six to eight times is required. The they contribute claimant should know if the participant ordered a second basket or special offering.

Unclaimed baskets are donated to a local fire station. Two members regularly add an extra basket to their selection and anonymously donate them to one of the Billings fire departments.

“That’s one of the rules of the co-op,” Friedt said. “The guys at the fire station like us a lot.”

Nothing goes to waste, including poor-quality produce.

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32 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

As two volunteers unpack a case of pears, Friedt reminds them to not include damaged produce in the baskets.

“Remember to watch for quality. If you wouldn’t buy it in the store, don’t put it in,” Friedt said.

Bruised or overripe fruits and vegetables are set aside and given to a co-op member who feeds them to her farm animals, she said.

A dish best served

Seeing children get excited about the contents of the food baskets motivates Friedt to volunteer for Bountiful Baskets.

“They’re (fruits and vegetables) so expensive in the store that kids are not going to get them,” she said.

Improving the eating habits of herself and daughters inspires Brown.

She developed a recipe featuring the maligned portobello mushroom. It is the dish Brown’s college-age daughter requests most when she returns home.

“This has changed how I eat,” she said. “I know what I’m putting into what I’m cooking is healthy.”

To enroll in Bountiful Baskets, visit bountifulbaskets.org.

Find updated information on the Montana distribution sites and expansion plans through the Bountiful Baskets Montana Facebook page.

Bite into

Summertime WITH 406 KITCHEN & TAPROOM

BY TARA CADY | PHOTOS BY CASEY PAGE Beer, bacon, burgers and barbecue sauce.

If you’re not salivating already, imagine sauce hinting of coffee; bacon combined with macaroni and cheese on a burger; and brownies made with beer.

Co-executive chefs Kevin Cole and Tim Zimbelman created a summer menu of classic American cuisine at 406 Kitchen & Taproom.

Each recipe is ripe for a Mother’s Day meal, Father’s Day barbecue or graduation celebration – any excuse to wine and dine outdoors, really.

Bring the 406 Kitchen to your 406 patio, and don’t be surprised when the neighbors get wind of your backyard bouquet and come knocking.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 33

Gyro

PITA BREAD

BURGER

INGREDIENTS: 2 pitas tzatziki sauce 2 T. tomato, diced 2 T. cucumber, diced 1 thinly-sliced red onion feta cheese crumbles 8 oz. all-beef hamburger patty

TZATZIKI SAUCE

DIRECTIONS:

DIRECTIONS:

Salt and pepper burger and sear on each side until desired internal temperature. (The health department suggests cooking to well-done at 160 degrees. Co-executive chef Kevin Cole likes his at about 140 degrees, which is a true medium.)

Warm pita bread before putting burger together. Top with tomato, cucumber, red onion, feta cheese and tzatziki sauce.

34 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

INGREDIENTS: 1 large cucumber, peeled 2 c. sour cream or unflavored plain or Greek yogurt 1 oz. lemon juice 2 T. dill a pinch of salt and pepper

Put all of the ingredients in a food processor or blender and combine until smooth. If you don’t have a machine, dice the cucumber as small as possible and mix into remaining ingredients.

Save all of the liquid from the cucumber; there’s lots of flavor there.

Yield: 3-4 servings

INGREDIENTS: 1¾ c. all purpose flour 1 dry active yeast packet 1 c. warm water 1 t. salt olive oil DIRECTIONS:

Mix yeast with slightly-above room temperature water and let it bloom for about 10 minutes. Then mix salt, flour and water in a mixer with a dough hook attachment, around 5 minutes. Turn dough out onto whichever surface you are working and then place in a bowl, lightly coated in olive oil to prevent sticking. Cover with plastic wrap and let sit for 2 hours or until doubled in size. Turn dough back out onto work surface and portion into 1.5oz. balls. Let sit for 20 minutes to rest the dough.

Either roll the dough out with a pin, or squish it flat with the bottom of a flat cooking pan. Lightly coat a skillet or sauté pan with olive oil and place over medium-high heat. Gently place uncooked pita in the pan and cook for approximately 2 minutes on each side or until the pita isn’t doughy and has achieved some color.

Fish

TACOS INGREDIENTS: 1 haddock or cod fillet 1 c. tempura batter 3 tortillas 2 c. Asian slaw mango pico de gallo DIRECTIONS:

Cut fish into 3 even-sized pieces. Dredge in flour and coat evenly in tempura batter. Drop gently into fryer oil heated to 350375 degrees. Fry for approximately 2 minutes.

Place the fish into tortillas (406 Kitchen uses 6-inch corn tortillas). Top with Asian slaw and mango pico de gallo.

Yield: 3 tacos

TEMPURA BATTER

INGREDIENTS: 2 eggs 1½ c. flour 1 T. baking powder 3½ c. soda water DIRECTIONS:

Mix the soda water, baking powder and flour together and then mix in already-whisked eggs. The purpose of soda water in tempura batter is to create a crispier, airier breading.

MANGO PICO DE GALLO

INGREDIENTS: 2½ c. mango ½ c. red bell pepper ½ c. green bell pepper ½ red onion 1 lime 1 jalapeño DIRECTIONS:

Chop vegetables (except jalapeños) and mango to the desired size. Zest and squeeze lime over the mixture and season with a dash of salt and pepper.

Yield: 4 cups

BACON MAC AND CHEESE FRITTER INGREDIENTS: 3 lb. block of Velveeta 2 c. heavy cream 1 lb. cooked macaroni noodles 1 c. milk 3 c. panko bread crumbs 1 c. flour 1 egg 1 half-pound all-beef patty DIRECTIONS:

Heat heavy cream until simmering and add Velveeta in little pieces at a time. Stir until the cheese is incorporated. Mix cooked noodles with the cheese sauce and place in fridge until cool and set, probably overnight. Using an ice cream scoop, and probably some gloves — this is a messy project — scoop 5-ounce portions of the set macaroni and cheese onto wax paper or a floured surface. The mac and cheese should be thick enough to handle like clay or play dough; if it’s too loose, stir bread crumbs into it.

Combine the egg and milk to make an egg wash, beating until mixed. Dredge mac and cheese balls in flour, then egg wash, then flour and egg wash again. Coat balls with panko bread crumbs.

This makes for a nice bready crust. Deep fry in oil, or bake in oven at 350 degrees until warm in the middle (about 20-30 minutes).

Put mac and cheese fritter on a half-pound all-beef patty, with whatever accoutrements you happen to enjoy.

Yield: 4-5 fritters

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 35

Shrimp

LETTUCE CUPS INGREDIENTS: 1 head of butter lettuce 10 shrimp, cooked 1 jicama, peeled and shredded 1 red bell pepper, diced 1 green bell pepper, diced ½ c. corn ½ c. black beans, cooked chipotle aioli DIRECTIONS:

Mix all of the produce together to make a jicama pico de gallo. Place 2 pieces of rinsed butter lettuce on a plate and fill with a small amount of the jicama pico de gallo and then top with shrimp, sautéed with salt, pepper and Cajun seasoning. Serve with chipotle aioli.

Guinness

BROWNIES

INGREDIENTS: 6 c. stout reduced to 16 oz.

12 c. semisweet chocolate 8 c. unsalted butter 24 eggs 1½ t. vanilla

3 c. flour 1/4 c. iodized salt 10½ c. sugar vanilla ice cream chocolate sauce caramel sauce

DIRECTIONS:

In a medium saucepan, reduce beer over medium heat until 2 cups remain. Set aside to cool. Melt butter in saucepan. After butter is melted and still hot, reduce heat and add chocolate. Leave on heat only long enough to melt chocolate. When just a few hard pieces are left, turn off heat. Add sugar while chocolate is still hot. Stir until sugar dissolves. Slowly add eggs. Whisk constantly to temper.

Mix flour and salt, and whisk into batter. Finish by whisking in the vanilla and beer. Prepare 4 half-sheet pans by lining them with parchment paper and spraying the edges. Pour batter into each pan until it reaches just under the lip of the pan.

Cook at 350 degrees for 30 minutes or until you can put a toothpick in the center and remove it cleanly.

Yield: 10 brownies at minimum

36 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

CHOCOLATE SAUCE INGREDIENTS: 1 c. semisweet chocolate (bagged chips are fine) 1 c. heavy cream DIRECTIONS:

Put chips in a mixing bowl. Bring heavy cream to a simmer and pour over the chips; let sit for 10 minutes.

Whisk until smooth.

CARAMEL SAUCE INGREDIENTS: 2 c. sugar 2 c. water 1 c. heavy cream DIRECTIONS:

Put water and sugar in a pot and reduce the sugar until it starts to caramelize, turning an amber color.

Pour in heavy cream and stir until incorporated.

CHIPOTLE AIOLI

INGREDIENTS: 1 c. mayonnaise 1 lime ⅛ c. Cajun seasoning DIRECTIONS:

Stir mayonnaise, juice and zest of the lime, and Cajun seasoning until combined.

Montana BURGER CHALLAH BUN

INGREDIENTS: 1 all-beef patty Monterey Jack cheese challah bun jalapeño and onion straws coffee BBQ sauce DIRECTIONS:

Salt and pepper burger and sear on each side until desired internal temperature. Kevin Cole likes to butter challah buns and toast them. Top burger with coffee BBQ sauce, Monterey Jack cheese and fried breaded jalapeños and onion straws.

JALAPEÑO AND ONION STRAWS INGREDIENTS: 1 jalapeño 1 white onion 1 c. buttermilk 1 c. all purpose flour

¼ c. paprika ¼ c. onion powder salt and pepper

DIRECTIONS:

Thinly slice a jalapeño and half of an onion. Dredge in buttermilk and then a flour mixture consisting of flour, paprika, onion powder, garlic powder and a pinch of salt and pepper. Fry onions and jalapeños until crispy and golden.

COFFEE BBQ SAUCE INGREDIENTS: 1 pot of strongly-brewed coffee, reduced by 3/4 ½ c. apple cider vinegar ½ c. tomato paste

1 1 ½ 1

T. granulated garlic T. onion powder c. brown sugar chipotle pepper

DIRECTIONS:

Blend all of the ingredients to mix thoroughly and then heat in a pot to a simmer, reducing to desired consistency.

INGREDIENTS: ½ c. warm water ½ dry active yeast packet ¼ c. honey, at room temperature 2 T. melted butter 7.5 oz. all purpose flour 1 large egg, lightly beaten and at room temperature cooking oil egg wash pinch of salt DIRECTIONS:

Stir honey, yeast and water in mixing bowl. Set aside until yeast blooms at approximately 10 minutes. Melt butter in pan; add egg and mix until smooth. Stir salt into flour and add dry mix to wet mix. Blend well, preferably in a standing mixer with a dough hook, approximately 2 minutes. Turn the worked dough onto lightly floured work surface and knead for 5-7 minutes or until dough tightens. Place in a lightly-oiled bowl and cover with plastic wrap. Set in a warm area for 2 hours or until doubled in volume.

Turn dough out again onto work surface and portion into 4-ounce balls. Place on a baking sheet, brush with oil and lightly cover with plastic wrap. Allow to rise again until doubled in volume, then brush with egg wash. Place in 350-degree oven for 25 minutes, rotate and bake for another 20 minutes. When done, remove and brush immediately with melted butter.

Yield: 7-8 4-oz. buns

SPRING MUST-HAVES

THAT’S AMORE

Felciaino Tuscan red

Mionetto Gran rosé What happens when you want a sparkling wine but can’t finish the bottle? By the next morning, the wine has lost its sparkle.

These single-serving (187 ml.) bottles come in several varietals. $6

Chateau La Roque Rosé This rosé is a great value from Languedoc (France), known for great grapes without the expensive price.

Kermit Lynch importers are a favorite of City Vineyard. At a low cost, you can afford to drink it all summer long. $15

40 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

Elouan

Sommariva

Pinot noir rosé Made by a family member of the famed Caymus label, this pinot noir rosé is “fruit sweet,” meaning the sweet flavor comes from other fruit flavors, not syrupy sweet like a thick wine. $20

Spumante brut, a sparkling rosé The champagnelike bubbles add a lightness to the wine. The flavor will surprise tasters because it almost has a creaminess that isn’t often found in lighter, sparkling varietals. $17

Need a great pizza wine?

Look no further than this special bottle of Chiappini’s Felciaino, a super Tuscan wine without the super price. This blend of Sangiovese and merlot is powerful enough to hold its own with a pizza or steak, but not so overpowering to drown out the rich tastes of other food. This wine comes via Italy from Montana’s only wine importer, The Shepherd Company of Butte. $21

SUMMER REDS

Morgan

Chateau Lascaux

Cotes du Crow’s (California) No, there’s no bird in the bottle if that’s what you’re thinking. But this traditional French red blend couldn’t use the traditional Cotes du Rhone label because it’s something fiercely guarded by French winemakers of the region. Instead, Morgan labeled this grenache-syrah blend as a “Cotes du Crow’s” because of the belief that crows, with their extraordinary sense of taste, will circle a vineyard at the peak time of harvest. This red from California combines the lighter aspects of a blend with a taste punch, making it ideal for sipping during conversation and substantial enough to stand up to barbecue or steaks on the grill. $22

Red blend (France) This traditional red blend of grenachesyrah-mourvedre showcases the mainstays of French winemaking at a great price. This blend is from the Languedoc region which continues to grow in popularity.

It is a medium-tofull-body red that is bright with red raspberries and darker in color. $19

GREAT GRILLING WINES

Domaine Romain Collet Chablis (France) This French white wine acts and tastes more like a red. It’s perfect for those who think they don’t like white wine or want a white that won’t crumble under summer’s bolder fare. Taken from the Chardonnay grape, but casked in cement instead of oak, it preserves the earthy minerality of the grapes, with flavors of peach, papaya and pineapple. $25

Lower East Cabernet sauvignon (Washington) OK, so not all great “Cabs” need to come from California.

Washington state is giving its southern sister a run for its money — literally. With great value and a softer, more inky look, this cab has enough tannins for those who want a bolder, hotter wine, but also something that has a rich, almost velvety feel. $33

Mégaphone Red blend (France) This wine has the best of what France has to offer — the earthy, rich reds and the provenance of a great wine family.

It’s a blend of syrah and grenache and can be paired with food on the grill or sipped as a great wine for conversation. $25

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 41

RESURRECTION

ON A

BIKE THE COMEBACK OF FORMER BILLINGS MAYOR WILLARD E. FRASER

BY DARRELL EHRLICK

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 43

Wine for Anytime

A

BY DARRELL EHRLICK

PHOTOGRAPHY BY CASEY PAGE

man walked into City Vineyard, located at the corner of 17th Street West and Grand Avenue, and asks the clerk nonchalantly, “I need a bottle of Opus One.” The clerk replies, “How many do you need?”

The man stands there baffled that a wine store in — ahem, Montana — carries the famous Mondavi-Rothschild Bourdeaux blend which routinely sells for more than $300 per bottle.

Another person walks into City Vineyard and is dazed by the 3,000 square feet of wine and doesn’t know a red from a riesling.

In that case, the store wine specialists ask a few simple questions, for example, “What do you like?” or “Is this for a certain type of meal?”

Staff members have to be ready for every type of wine customer from a pinot pro to a Beaujolais beginner.

Because wine is as unique as the customer who walks through the door, City Vineyard isn’t selling bottles, it’s selling an experience — customers who come looking for wine want to have the right wine for the right occasion. That takes the right kind of knowledge.

City Vineyard owners Abby Reno and her husband, Ryan Nordlund, believe having a wine store is about helping destroy some of the myths of wine — like it’s something elite or snooty, or that you have to spend a mint to get a good bottle. Instead, their happiness comes from helping customers taste the world, one bottle at a time.

City Vineyard wine buyer Genia Castro said wine shopping isn’t just about what a customer likes, it can also vary with the season. As the days get warmer and

people move away from the heavier soups and stews of winter, folks want a wine to pair with the weather and fare.

“We say, ‘If it grows together, it goes together,’” Castro said.

The heavy, dark red wines yield to the softer, more acidic wine. White wines tend to see an uptick in sales, and typical Rhone blends and pinot noir varietals pair well.

One of the popular trends is the rise of rosé and sparkling wines.

And, don’t let the blushy pink color of the wine fool you.

“We have to tell our customers, ‘Don’t be afraid. It’s not white zinfandel,” Castro said. “We like to say, ‘You can drink rosé (pronounced roh-ZAY) all day.’”

Reno and Castro recommend rosé for spring because its fruity flavor isn’t too sweet. Fruit skins create the rose color of the wine and are removed from the juice once it has reached the preferred pigment. The price point of rosé makes it a good value, and it can pair with virtually any food.

“It’s a great food wine — it can go with salmon or pizza,” Castro said.

Another fine spring wine is sparkling wine, or wine that has natural carbonation, like champagne. It’s light, bubbly and versatile. Reno said one of the biggest challenges for sparkling wine is getting customers to think of it as more than just a dessert wine or something to be uncorked at weddings or New Year’s.

“Sparkling wine is actually great with snacks like popcorn or potato chips because the acidity cuts through the salt of the snacks,” Castro said. “It’s the perfect midnight snack.”

Other recommendations include:

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 39

SPRING MUST-HAVES

THAT’S AMORE

Felciaino Tuscan red

Mionetto Gran rosé What happens when you want a sparkling wine but can’t finish the bottle? By the next morning, the wine has lost its sparkle.

These single-serving (187 ml.) bottles come in several varietals. $6

Chateau La Roque Rosé This rosé is a great value from Languedoc (France), known for great grapes without the expensive price.

Kermit Lynch importers are a favorite of City Vineyard. At a low cost, you can afford to drink it all summer long. $15

40 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

Elouan

Sommariva

Pinot noir rosé Made by a family member of the famed Caymus label, this pinot noir rosé is “fruit sweet,” meaning the sweet flavor comes from other fruit flavors, not syrupy sweet like a thick wine. $20

Spumante brut, a sparkling rosé The champagnelike bubbles add a lightness to the wine. The flavor will surprise tasters because it almost has a creaminess that isn’t often found in lighter, sparkling varietals. $17

Need a great pizza wine?

Look no further than this special bottle of Chiappini’s Felciaino, a super Tuscan wine without the super price. This blend of Sangiovese and merlot is powerful enough to hold its own with a pizza or steak, but not so overpowering to drown out the rich tastes of other food. This wine comes via Italy from Montana’s only wine importer, The Shepherd Company of Butte. $21

SUMMER REDS

Morgan

Chateau Lascaux

Cotes du Crow’s (California) No, there’s no bird in the bottle if that’s what you’re thinking. But this traditional French red blend couldn’t use the traditional Cotes du Rhone label because it’s something fiercely guarded by French winemakers of the region. Instead, Morgan labeled this grenache-syrah blend as a “Cotes du Crow’s” because of the belief that crows, with their extraordinary sense of taste, will circle a vineyard at the peak time of harvest. This red from California combines the lighter aspects of a blend with a taste punch, making it ideal for sipping during conversation and substantial enough to stand up to barbecue or steaks on the grill. $22

Red blend (France) This traditional red blend of grenachesyrah-mourvedre showcases the mainstays of French winemaking at a great price. This blend is from the Languedoc region which continues to grow in popularity.

It is a medium-tofull-body red that is bright with red raspberries and darker in color. $19

GREAT GRILLING WINES

Domaine Romain Collet Chablis (France) This French white wine acts and tastes more like a red. It’s perfect for those who think they don’t like white wine or want a white that won’t crumble under summer’s bolder fare. Taken from the Chardonnay grape, but casked in cement instead of oak, it preserves the earthy minerality of the grapes, with flavors of peach, papaya and pineapple. $25

Lower East Cabernet sauvignon (Washington) OK, so not all great “Cabs” need to come from California.

Washington state is giving its southern sister a run for its money — literally. With great value and a softer, more inky look, this cab has enough tannins for those who want a bolder, hotter wine, but also something that has a rich, almost velvety feel. $33

Mégaphone Red blend (France) This wine has the best of what France has to offer — the earthy, rich reds and the provenance of a great wine family.

It’s a blend of syrah and grenache and can be paired with food on the grill or sipped as a great wine for conversation. $25

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 41

Coming soon

SURPRISING SUMMER PICKS

City Vineyard will be expanding to the west, next to the City Brew coffee store at the corner of 32nd Street West and Grand Avenue. The new store will feature around 5,000 square feet of space — bigger than the current location 15 blocks east on Grand.

The Paring Red blend This cabernet sauvignon-based blend is produced by the same family of the famous “Screaming Eagle” label. “This is the wine I am getting for people as gifts this year,” said City Vineyard wine buyer Genia Castro. $29

The space offers an expanded wine lounge and focus on craft beer, too. Additional floor space will be dedicated to a wine and gourmet food selection to help pair the perfect wine with the best food, said owners Abby Reno and Ryan Nordlund.

The Chief Red blend From the Mark Ryan Winery, this Bordeaux blend of cabernet sauvignon, petit verdot and malbec is an amazing red that seems to pair with nearly any food you have. It’s good enough for a week night, but rich enough for the weekend. $32

The store will open in May.

Plans for Spring Construction?

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42 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

RESURRECTION

ON A

BIKE THE COMEBACK OF FORMER BILLINGS MAYOR WILLARD E. FRASER

BY DARRELL EHRLICK

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 43

W

hen historians talk about a politician riding into office, that’s usually a figure of speech.

For former Billings Mayor Willard Fraser, riding into office was a literal truth.

When he beat the man who had defeated him, Howard Hultgren, Fraser took to his iconic bike and rode into the Northern Hotel to waiting supporters and press photographers.

Willard was back, resurrected from the political

ABOUT THIS SERIES

44 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

dead. Just two years earlier, city ofWillard Fraser with John Bohlinger (center) during ficials had tried to invent a position his successful mayoral for Billings’ best cheerleader, creatcomeback bid in 1969ing a sort of “mayor emeritus.”

1970. GAZETTE FILE PHOTO On that April 1969 election day, there was nothing emeritus about Fraser.

Fraser’s campaign manager was a young, former Marine, John Bohlinger, the son of owners of a successful clothing store.

In Fraser, Bohlinger saw a man who had a vision for Billings. He also saw a shrewd politician trying to court the younger voters.

“He was the Bernie Sanders of his day,” Bohlinger said.

Fraser had the rumpled suits and the big ideas.

“Everybody was welcome at his table,” Bohlinger said.

Bohlinger had been asked to help Fraser re-take the city’s top administrative spot, then the mayor’s position. They decided to

This is the third in a four-part series chronicling the rise, fall, resurrection and legacy of Billings Mayor Willard E. Fraser.

This portrait of Robin and Willard Fraser around the time of Willard enlisting in the U.S. Army. Fraser served as a combat engineer in the Eighth Army. WESTERN HERITAGE CENTER adopt the bicycle as a simple-yet-effective campaign symbol.

Two years earlier, when Fraser had been booted from office by voters, he left as an old, somewhat frail man. In truth, he was.

His first-cousin Sally Fraser Moskol said his asthma was a serious, life-long problem, only made worse by his lengthy service in World War II. Fraser left Billings City Hall with a cane, the tangible reminder of a broken hip which caused him to sit out the summer campaign season in a Chicago hospital bed in 1968.

Shortly after being defeated by Hultgren, he got into a spat with a fellow city council member and caned him. Just a few weeks after leaving office, Fraser said he was hardly well enough to talk to reporters.

Bohlinger had a branding problem on his hands.

So they adopted the bike and plastered it on campaign signs and advertising. Out with the cane, in with the bike.

Willard’s love of bicycling stretched back to World War II, Moskol said. He had decided to bike from continental Europe toward his ancestral home of Scotland at the close of the war. Because central Europe was in economic ruins, Fraser and another friend biked across countries trading the popular Chartreuse liquor which had been given to them by friendly monks as a sign of appreciation for what soldiers had done during the war. Fraser and his friend used the expensive and rare liquor as currency for their travels.

Years later, Willard was still on the bike.

Former Billings legislator The May 22, 1966 edition of Royal Johnson remembers the Billings Gazette featured Fraser biking as far as Rounda story in which then-Mayor Willard Fraser suggested up to pay a call to businesstearing down Cobb Field, the men and residents there to predecessor of Dehler Park, and remind them to come to Billputting up a new library. The ings. original Parmly Billings Library Fraser believed that Billwas located in the building now occupied by the Western ings’ borders stretched 300 Heritage Center. The Parmly miles in all directions.

Billings Library moved to 501 N. He could also be seen Broadway in the former home of around Billings on that darn Billings Hardware. That building bike, so Bohlinger decided to was demolished in 2014 to make room for the current capitalize on it. A longtime Billings Public Library at 510 N. associate of Fraser said with Broadway. COPYRIGHT 2006 HERITAGE an unmistakable seriousness MICROFILM, INC. AND NEWSPAPERARCHIVE.COM that Willard on a bike was much safer for the entire city than Willard behind the wheel of a car.

The bike would help eradicate the idea that Fraser was too old and too feeble to keep up with the demands of the job.

“We shared the same political hope and thought,” said Bohlinger, who himself would go on to become a legislator and a two-term lieutenant governor of Montana. “He was progressive and a Democrat, and I like the way he could articulate a stance on the issue.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 45

“HE WAS THE BERNIE SANDERS OF HIS DAY.” JOHN BOHLINGER, FRASER’S CAMPAIGN MANAGER

“He was a man who lives with hope, and so I said, ‘Let’s give it a try.’”

Fraser did his best to embrace an up-and-coming youth culture. He was savvy enough to campaign for lowering the minimum voting age to 18, a move that certainly played well with the burgeoning baby boomers just coming of age.

Fraser was still a mayor of paradoxes, though.

The man who was among the first to volunteer for World War II sympathized with the youth of the late 1960s, even though he was a widower and had a young daughter at home. Still, he refused to permit a Vietnam peace march in Billings.

Thirty people had planned to march from City Hall to the airport in 1968, going by what was then the Eastern Montana College campus.

Fraser compared the action to crying “fire” in a crowded theater.

“There may well be some legal reason to protest the legality of my denial,” he told The Gazette. At the same time, Fraser said it was his duty to uphold the tranquility, peace and order of Billings.

“He tolerates long hair because his friends and benefactors have long-haired sons, but his distaste for the current male hairstyles is apparent,” The Gazette reported a few years later in 1971. “‘I have just returned from Hollywood,’ he says. ‘Long hair is

July 2-4, 2017 ROundup, MOntAnA

SCHEduLE OF EVEntS

Sunday JuLY 2nd Ridge Riders Arena (405 12th Ave East) 8 AM – Cowboy Church 9:15 AM – Buttons & Bows Youth Rodeo Check-In 10:30 AM – Buttons & Bows Youth Rodeo Grand Entry

Roundup City Park, Stage Area 10 AM – Civil War Experience Encampment Opens - Northern Rockies Civil War Association Stage Area 6 pM – Arch Ellwein as Sgt. John Ordway of the Lewis and Clark Expedition (Presented by Humanities MT) (Bring Your Own Chair)

Monday JuLY 3Rd

tuesday JuLY 4tH

Roundup City Park nOOn–5 pM – Kids Kountry, Booths & Food Vendors 6:30 pM – (Roundup City Park Stage) Jason Larson The Bull Mountain Boys Bed of Roses (World’s Finest Bon Jovi Tribute Group) Fireworks Show by Roundup Skylighters & MT Poor Boys Pyrotechnics Poor Boys (directly following entertainment) (Bring Your Own Chair) AduLtS: $30 ($25 before June 1) YOutH (6-12): $5 5 & under: Free Free RV parking

Downtown 7:30 AM – 5K Run-Walk-RIDE (Pre-register at imathlete.com) 11 AM – Main Street Parade Roundup Fairgrounds 2 pM – Rodeo (Not Included with Wristband) Roundup City Stage 6 pM – Lonnie Bell (Host) Melissa Forrette Plug Nickel’s Moe Bandy (Bring Your Own Chair)

One Wristband Gets You Into All Events (Excludes 5K Run and Rodeo) For information & tickets www.roundupindependencedays.com/semt.com

46 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

out — it’s no longer fashionable.’”

Fraser could also wax hygienic about the “dangers of long hair and beards.”

Bare feet were also banned at City Hall.

Try as he might, Fraser was remarkably un-hip. And yet he was also the mayor who wrote earnest letters to President Lyndon B. Johnson and Ho Chi Minh encouraging them to hold peace talks. In Billings.

He was a man who cared that people — youth especially — had enough recreational opportunities in Billings, which he believed needed golf courses, a ski slope and a lake.

Winning the election had left Fraser even more certain of Billings’ bright future and may have emboldened some of his more colorful antics, much to the chagrin of his momentary opponents.

When he was re-elected, Fraser began where he’d left off, writing letters at a frantic pace, glad-handing nearly every visitor who wandered into City Hall, and yet facing the very serious problems of urban renewal as well as an aging and inadequate water system that threatened to leave part of Billings without much water pressure on some hot days.

Fraser helped take credit for landing the 1969 production of the acclaimed movie “Little Big Man” in the Billings area. He parlayed that into a four-day trip — one of many junkets he took — to Hollywood to woo other Hollywood producers.

“We gave Hollywood the characters of its Western movies,” Fraser said. “This is the natural place to make the films. We’ve got the scenery, the Indians, the pride. And we’ve got fantastic weather. There wasn’t a day of filming lost because of weather when they made ‘Little Big Man’.”

When Fraser talked about Hollywood characters, he could have easily lumped himself into that group.

In December 1971, City Councilman Donald Baker wanted to appoint a permanent city engineer, a man whom Fraser didn’t appear to approve. When Baker made a motion to confirm the appointment, Fraser struck the item from the city council agenda, leading the exasperated city councilman to call the mayor “a goofy buzzard.”

The incident created such a splash that sweatshirts were made for both Baker and Fraser. The white sweatshirts featured a googly-eyed buzzard and read, “I’m a goofy buzzard.”

Above: The Billings Gazette article that shows Willard Fraser receiving his “I’m A Goofy Buzzard” sweatshirt.

The sweatshirt was given to him as a gag gift after a city councilmember had called him “a goofy buzzard.” Not content to let the joke rest there, he then wore the sweatshirt to the next council meeting, presiding there with the shirt. GAZETTE FILE PHOTO Left: This Feb. 7, 1971 editorial cartoon from The Billings Gazette features Willard Fraser being outfitted by his campaign manager, John Bohlinger, whose family owned a clothing store in Billings. Fraser was courting the youth vote. GAZETTE FILE PHOTO

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 47

Left: The Billings Gazette the day that Willard Fraser put on a publicity stunt in which he was trying to hitchhike to Helena. In reality, he only got as far as Laurel before he drove his own car. Gazette reporters uncovered the scheme and wrote about it, with the headline: “His hike had a hitch.” Right: The Billings Gazette article from the day after Willard Fraser dies, Sept. 21, 1972. Fraser died of a heart attack in Yellowstone National Park while playing tour guide to First Lady Pat Nixon. GAZETTE FILE PHOTO Yet it was Fraser who went one step farther, wearing it to the council meeting — drawing chuckles even from the opposition and winning the battle momentarily.

And even when Fraser appeared to lose, he still managed to win.

The Billings Gazette ran a few critical articles about Fraser who had used the city’s police force as his own chauffeur service. Conservative city council members balked at using the police to shuttle the mayor and disliked the mayor’s travel budget.

The council had given Fraser a $100 monthly stipend to provide his own transportation. And yet, Fraser continued to use the squad cars and the city’s officers as his own “personal taxi cabs,” as one councilmember put it.

Fraser drew criticism when a patrol of-

48 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

ficer who could have been on shift to help with a medical emergency was instead spending nearly two hours at Pictograph State Park, as he was gladhanding Boy Scouts for their clean-up there.

Several other police officers hurried to the woman who had collapsed at her workplace, but they arrived rushed and late, about the same time as the ambulance. The woman died en route to the hospital. Although no council member would come right out and say it, the implication was clear: Fraser’s antics may have even cost someone a life.

City leaders were taking note.

Bohlinger remembers Fraser showing a momentary hint of frustration with the council.

“What good is authority if you can’t use it?” Fraser said.

The council decided to trim the travel budget. Of course, Willard wasn’t going to take the hit to his chauffeur service without a fight, so he devised a scheme to call attention to the fact that Montana’s largest city had left its mayor destitute, unable to get to official city business.

Fraser did what he always seemed to do — call a press conference.

Then-reporter Gary Svee of The Billings Gazette got the assignment to meet the mayor on Interstate 90, between Billings and Laurel. With a sudden-yet-noticeable limp, a leather suitcase in one arm, and a homemade sign that said “Mayor of Billings, Destination: Helena” Fraser began hitchhiking to the state’s capitol en route for a hearing dealing with the Environmental Protection Agency’s proposed sulfur emission regulations.

It didn’t take long for a powder blue Mercury to pull up next to him and offer a ride.

Reporters and photographers eagerly vied to travel alongside Fraser, but he rebuffed them all, saying that if they wanted to go, they’d have to hitchhike all the way with him.

Who knows how they would have gotten back.

Fraser jumped in the Mercury and sped off.

But The Gazette, used to years of publicity stunts and clever put-ons, followed the Mercury where it quickly exited in Laurel — less than 10 miles down the road.

Fraser then got out of it and into another car. The Gazette wrote down the license plate and quickly traced it back to Fraser, who completed the journey to Helena — in his own vehicle.

In a large, thick headline the next day, The Gazette proclaimed, “His hike had a hitch.” Beneath that, “Who’s Fraser trying to kid?” And beneath a photo of the mayor holding a sign and a suitcase, “Fraser’s folly is finally foiled.”

When confronted, Fraser quickly confessed, showing them a leg wrapped in elastic. Hitchhiking to Helena with such an injury would have been impossible.

“Clark Lincoln Mercury had offered him a car to save the mayor a long, painful trip to Helena,” reporter Gary Svee wrote.

Most mayors would have been chagrined, even humiliated to have been caught and exposed on the front page of the state’s largest newspaper. Not Fraser, though.

Svee had only thought he’d gotten the best of the scheming mayor.

The next day, Fraser called Svee, not to complain about the headlines or the foiled plot.

The mayor’s car had broken down in Big Timber — on the way back from Helena. Would Svee mind coming to get him?

“Nobody could say no to Willard and I didn’t,” Svee said. “He wasn’t really stalled, but he wanted to take my wife, Diane, and I to dinner.

“And later as we walked into the restaurant, Willard stopped at a table to say hello to some of his friends. They were teasing

him about being caught in his little scam. “‘Oh,’ he said turning to Svee with a wink, “‘You know you can’t believe anything you read in The Gazette.’”

In the end, Willard Fraser died doing what he loved — playing Montana tour guide to the famous.

The man who seemed to revel and crave the limelight in Billings died peacefully in a hotel room at Mammoth Hot Springs.

The last time Billings residents saw their mayor, he was arm-in-arm with First Lady Pat Nixon, heading for the 100th anniversary of the creation of Yellowstone National Park.

Sometime on the night of Sept. 20, 1972, Willard Fraser’s frail body, which had been a carefully kept secret by the man who could hardly seem to shut up, gave out. The attending doctor said it was obvious he had died of a heart attack.

A shocked community began plans to bury its leader.

Addison Bragg, probably the best-

known local journalist of his time and a Gazette columnist, took to his typewriter to eulogize a man who lived just a few doors down. Bragg relished their occasional night caps, often discussing what move Willard would make next.

Bragg made the yearly rounds at Thanksgiving and Christmas when Fraser would hop in the police car and insist on traveling to the Montana Rescue Mission and Salvation Army.

“People away from home get lonely this time of year,” Fraser would say, “and they deserve at least a hello from their mayor.”

At other times, Bragg went on trips larger, more important in scale. Sometimes it was to Washington, D.C. Another time to Los Angeles.

“Everywhere the comment was substantially the same,” Bragg recalled in a column run the day after Fraser’s death. “’My God, if we could only get a mayor like that here. How in the hell do you people keep him?”

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Jon Cadotte, Blackfeet, painted the “Blackfoot Buffalo” kite for SkyWindWorld’s Flying Buffalo Project.

PHOTO COURTESY OF SKYWINDWORLD

SkyWindWorld SOARING SPIRITS & MINDS

BY MARLISA KEYES

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 51

“‌ Make visible what, without you, might perhaps never have been seen.”

— ROBERT BRESSON

C

aught by a breeze high in the sky, Jon Cadotte’s painted buffalo kite floats above a tepee.

It is one of 15 kites commissioned

by SkyWindWorld Inc. to showcase Native American art through the Flying Buffalo Project, said Terry Zee Lee. She cofounded the Billings-based nonprofit with her husband and kite maker Drake Smith, a former Georgia Tech engineer.

The project encourages Native American children to stay in school and “consider becoming engineers, scientists, artists or anything that brings them great joy,” Lee said.

The kites tell the visual history of Indian buffalo culture.

Since Lee and Smith launched the endeavor in 1998, 48 kite builders from across the United States and around the world have used kite building to teach STEM (science, technology, engineering and mathematics) to 6,000 school children in the United States and Canada.

“We go anywhere we are needed,” Lee said. “Any festival, any event, any school, to lift the spirits of the kids up into the sky as they gaze with awe, laughing as their handmade kites soar above them.”

American and Montana history takes flight with another of SkyWindWorld’s projects.

After reading “The Journals of Lewis and Clark,” Lee selected 30 quotes or events for kite designs. The topics were divided into three subject areas: Rivers, animals and plants; Montana locations named or mentioned by Meriwether Lewis or William Clark; and native people met on the journey.

SkyWindWorld commissioned the best American and Canadian kite builders to make the kites.

While conducting more than 150 group tours about the Corps of Discovery kites, Lee emphasized Native American roles during the historic expedition.

“Without the Native people allowing the Corps to cross native lands and assisting them continually with food, horses, housing and directions, the arduous journey could not have succeeded,” Lee said. “We owe them a great debt, not marginalization and forced assimilation.”

Until early spring, the kites were on display at Billings Logan International Airport. The DoubleTree by Hilton Hotel will feature them this summer as part of the annual convention for the Lewis and Clark Historic Trail Foundation, July 23 through 27.

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Above: Drake Smith’s “Nine Cell Visions” honors native nations who assisted the Corps and allowed the expedition to cross native lands unharmed. Smith copied 18th-century beaded moccasins and vests for the design.

Above: A horse by D.G. House, Cherokee, represents how buffalo jumps were not used after the mid-1700s when Native Americans got horses, ending hunting practices at the jumps. The buffalo kites hang above dancers at powwows held across the United States. Left: Alaina Buffalo Spirit, Northern Cheyenne, painted “Beautiful Cheyenne Woman.” Master kite builder Drake Smith is pictured at right.

Left: Kathy Goodwind made “Sacagawea and the Great Whale” for a Corps of Discovery kite series. When the Corps reached the Pacific Ocean, a huge whale had washed ashore. After Sacagawea was told she couldn’t see the fish, she was “impertinent and stamped her foot,” according to Meriwether Lewis’ diary.

Right: Billings artist Allen Knows His Gun, Crow, created “Buffalo Tracker.”

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 53

Ivan Long, Sioux, painted “Generations Lost” for the Flying Buffalo Project.

Above: Rabbit Knows His Gun and Wendy Red Star, both Crow, made “Historic Buffalo Lodge.”

Right: Jaune Quick-to-See Smith and her son, Neal Ambrose Smith, Salish Kootenai, honor the sacred white buffalo with “Big Medicine.”

54 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

When the Corps of Discovery kite collection traveled to Portland, Oregon, the Oregon Historical Society added a kite to the exhibit featuring the brand Captain Meriwether Lewis used on the journey to mark trees and belongings. The brand, which was lost for 150 years, was discovered in the Portland area. It now belongs to the historic society.

Virginia kite maker Charlie Dunton’s kite as shown at a Congregational Church service for suicide victims on reservations. The kite design relates to a comment by William Clark about Sacagawea making a contribution to the Corps of Discovery which he could not repay. Dunton photographed Sacagawea dollar model Randy Hedow Teton for the kite’s design.

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Above: Barbara Meyers’ “Ghost Herds” is another Corps of Discovery kite.

Here it flies above Pompeys Pillar. The kite depicts Captain William Clark’s first view of the Rocky Mountains, where he saw herds of elk, deer and antelope. Left: Susan Lennon painted “Wild Horses” with Sharpie markers.

The kite was inspired by knowing that without horses, the Corps of Discovery would not have made it over the mountains.

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MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 55

BY ELLIE HANSEN

WHAT A

CHICKEN TAUGHT ME ABOUT CHEESE

56 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

O

bi-Wan Kenobi was delivered in a plastic dog crate.

It was late spring, and she was a gift from a family friend who knew we needed an additional chicken to join our small backyard flock. She was more petite than our other chickens, all named after Star Wars characters.

Befitting Obi-Wan Kenobi, she was smart and brave, running to meet me when I called her name. When she spotted me on my hands and knees in the garden, she would dash over as fast as her little legs could take her for first choice of worms, grubs and bugs uncovered in the dirt.

I remember one hot summer day, I was digging out a messy weed bed in the yard. The weeds’ roots were deep, and as I toiled with the shovel, with beads of sweat raining from my face, Obi-Wan would jump up and perch on the shovel tip.

“Weeee!” I laughed as I lifted the shovel into the air and she jumped off.

This game of ours was repeated several times. She pecked at the weeds with the same ferocity as my steel shovel. If a worm appeared from beneath the earth’s surface, she would grab it. Gardening with Obi-Wan always put a smile on my face.

I didn’t grow up with chickens. In truth, when my husband asked if we could start having some egg-layers in our backyard, I was hesitant. I warmed up to the idea as he got to work building a chicken coop worthy of an architectural award.

We never knew for certain what breed of chicken ObiWan was, or her age. As our other chickens revved up their egg production, Obi-Wan quit. But no matter. She had become part of our animal family and could live out her days in free-range luxury with us.

On summer mornings I would pick juicy, thumb-size slugs off our kale and chard plants and feed them to ObiWan. Like a trick dog, she would jump four feet off the ground to grab one from my fingers. But her most favorite thing to eat was cheese; it was her ecstasy. While I worked in the kitchen, she would often be at the backdoor staring at me through the glass, begging for cheese.

Two years passed, and as another summer drew to a close, Obi-Wan began to gently fade like the green leaves on our trees.

Usually the first one to come running for breakfast, she became the last. Her once bright-red comb lost its hue.

I started feeding her extra vitamins mixed with cottage cheese. One day I found tiny black mites

PHOTOS COURTESY OF ELLIE HANSEN

crawling all over her and my husband and I quickly gave her a bath to kill the bugs. She didn’t have the strength to clean herself anymore.

It was a cool, blustery Montana day when Obi-Wan decided it was time to die.

She knew what to do and accepted her fate with more grace than I had ever witnessed. She made a spot for herself sheltered under the chicken coop, her head bowed down in sleep and acceptance. I covered her with a towel to keep her frail body sheltered from the gusting wind. She looked at me in thanks and tucked her head underneath.

I cooked her some rice, also one of her favorite meals, and placed it in front of her. She took a few pecks and went back to sleep. Obi-Wan passed away that evening before the chill of the night could take hold, knowing that she had been a proud, free-roaming chicken and my friend.

As I laid a rose by her little gravestone in the garden the next day, I thought how wonderful it was that a bird had taught me so much about living life with joy for the little things; in finding peace when physical life is over, and the ecstasy of cheese.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 57

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58 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

BY RUSSELL ROWLAND I ILLUSTRATION BY ROB JOHNSON

WHAT WOULD JOHN WAYNE DO? I‌ ’ve been watching a lot of John Wayne movies lately — not because I’m a fan, although I’ve enjoyed some more than I expected.

I’ve mainly been watching as research for a memoir I’m working on that explores how growing up in the West affects people, particularly men. It’s also a story about the power of narrative, a subject I find fascinating.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 59

F

were friendly to a point, they also made it clear in ew narratives have influenced American culture subtle ways we were not entirely welcome; they more than that of the West. Almost didn’t expect us to be around for long. The every Western, whether book or men who worked for my father ignored movie, presented a situation where most of his instructions, in part because a community was threatened by they resented him getting the job many some evil entity, often Native Amerof them wanted. icans, but sometimes just a greedy My sister and I went to a one-room bastard trying to take advantage of the school, and although I never felt as if the kids citizens and their good-hearted generosdidn’t like us, they had their own ways of letting us ity. The solution is almost always John know that we would always be outsiders. During Wayne, Clint Eastwood or The Virginian stepping my second year there, when I was one of two forward to take charge, save the day and refifth-graders, with no sixth-graders in the store the peace. school, some of the other boys came to me In other words, nothing like real at recess and said, “Since you’re the best life. soccer player, we think the teams should But people have been sucked into be you and the little kids against the rest this narrative for decades. The mythic of us.”

West still finds its way into the nationIt was clearly an unfair split, but to say al conscience when it comes to politics or otherwise would have made me the subject of business, and now video games. People ridicule, so I agreed. Plus, they had appealed want to be saved, and they want to believe to my competitive nature. I wanted to prove there are people (mostly men) who have that we could win. But for the next several that kind of influence. months—every recess—they kicked our asses.

When I toured the counties of Montana We never won a single game. for my latest book, “Fifty-Six Counties: A Because I was the kind of kid who turned Montana Journey,” I noticed something experiences like this into motivation, it didn’t else about the Western narrative: When affect me as much as it might others. Even so, you live in a small community in the West, it stayed with me for years. your exposure to the world can be limited, With Montana having one of the highest depending on the effort you make to exsuicide rates in the country — in the top five pand your horizons. And for many people, every year for the past 40 years — I don’t think there’s not a lot of reason to expand their it’s a stretch to suggest that this kind of comhorizons. So even with the amazing remunity dynamic contributes to that phenomsources provided by the internet, people enon. There are few things more isolating than in small towns often limit their exposure being rejected by the people around you; few to what is comfortable and agreeable. It’s a reasons to feel as if anybody cares. natural human tendency, I think. But when My Uncle Lee tells the story of one of his you have an entire community that is comneighbors in Carter County, a man who grew fortable with what it has always known, or up bullied in their one-room school. Although always believed, it can be stifling. he was huge as a kid, and smarter than most of As a result, if you live in a small comthe other kids in the school, Dan did not have munity and happen to be different somethe personality to stick up for himself when how, or have views that are contrary to his peers mistreated him. most of your neighbors, it can be incredi“He could have pounded any one of those bly isolating. With today’s political climate kids into the ground,” Lee has told me. being so combustive, this has become Instead, Dan spent most of his school years more true than ever. as the brunt of jokes. He dropped out before When I was 10, my father quit his graduating from high school. teaching job and took a position managA lifelong bachelor, this man never left the ing a ranch near the Montana-Wyoming area, living alone on the family ranch where border. For the next two years, I learned he grew up, although he showed very little apfirst-hand what it’s like to be snubbed in titude for raising stock or crops. one of these small communities. The peo“He would occasionally call me and ask my opinion about buyple who lived along Pass Creek were not mean or ill-intentioned, but most of them had lived there for decades—generations. They ing land in certain parts of the country, even once in Argentina,” had learned from their ancestors that this country is hard, that Lee recounted.

Lee served in the Peace Corps in two different South American most people who move here probably won’t last. So although they

AND THE OLD NARRATIVE THAT A PERSON NEEDS TO PULL THEMSELVES UP BY THEIR OWN BOOTSTRAPS AND JUST GET THROUGH IT SEEMS TO HAVE OUTLIVED ITS USEFULNESS. IT SEEMS MORE CLEAR THAN EVER THAT THERE ARE A LOT OF PEOPLE OUT THERE WHO NEED HELP.

60 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

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ing with this kind of isolation, and Dan happened to be a man who managed to find a healthy one. But there are so many others that aren’t gifted or disciplined enough to find that kind of solution. What he accomplished is even more amazing when you think of his circumstances.

Without the internet, and living 60 miles from the nearest library, he must have done most of his research by mail and phone.

But for every Dan, there are thousands who seek their solace in alcohol, drugs, gambling or other self-destructive ways; or, in the worst case scenario, a shot to the head.

Living in Montana provides its own unique challenge. People save for years to come and spend two weeks in this place because of its beauty, its opportunity to experience some of the most exquisite gifts of nature. Montana is a place that provides peace and quiet that has become increasingly rare in today’s society.

But that kind of solace has a dark side that some people are illequipped to handle. And the old narrative that a person needs to pull themselves up by their own bootstraps and just get through it seems to have outlived its usefulness. It seems more clear than ever that there are a lot of people out there who need help.

As part of my research, I recently read an excellent biography of John Wayne by Scott Eyman. One of the most fascinating passages in the book was a story about Wayne learning that he had lung cancer.

He was surprised to find himself sitting in that doctor’s office alone, thinking, “How would John Wayne handle this?”

2016

countries, and advised Dan against buying this land because it was a volatile region.

A few years ago, Lee met a woman who worked for CARE, and when he told her where he was from, she told him that the largest single contribution to CARE by an individual came from a bachelor rancher in his county. After making several guesses, Lee was astounded to learn that his friend Dan made this donation. She went on to explain that when they suggested presenting Dan with a plaque for his generosity, he insisted that they keep the donation anonymous. When Dan died, neighbors were surprised to learn that he barely owned any of the ranch where he grew up … he’d sold that land off years before, and simply lived there while he invested in property all over the world. His will stipulated that his estate be donated to the Salvation Army, and to the astonishment of those that knew him, his estate was valued at $55 million.

There are two ways to look at this story. Dan proved to be a man who found a way to thrive in a world that barely acknowledged his existence. Although he was well-liked by most of his neighbors, he was never fully accepted in the community. He quietly succeeded in a way that most people would envy, but to what end? Lee says he can’t remember Dan ever having a romantic relationship. He died alone, and perhaps he found joy in ways that none of us will ever know. Making money must have given him some satisfaction but not in the way it would for others, many of whom would use their wealth to elevate themselves in their community.

The other view is that everyone has their own way of contend-

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 61

East

ROSEBUD Road Trip

BY MATT HOFFMAN

Where the hell is Roscoe? Just tell folks it’s on the way to East Rosebud.

You may have seen the Grizzly Bar’s most famous non-food merchandise stuck to vehicle bumpers around Montana, bluntly asking about the location of a small outpost in the Beartooth Mountain foothills. It’s less than a tank of gas away from Billings, and only a few more miles from one of Montana’s most accessible mountain lakes and the Beartooths’ most famous trail.

Start out with a jaunt west along I-90 to Columbus before going south through Absarokee on Highway 78. Several fishing access sites just off the highway provide fly-casting opportunities along the poorly-named Stillwater River. It’s noted more for its rushing, fast-paced waters, but ample rainbow and brown trout can be found lurking behind boulders between Absarokee and Columbus.

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❯❯ East Rosebud Creek flows from the Beartooth Mountains.

LARRY MAYER, GAZETTE STAFF

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 63

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ontinue south for about 13 miles. You won’t miss the Roscoe turnoff if you blink, but it could be a close call.

Turn right on one of two closely-spaced roads that trundle through Roscoe. You can’t miss the Grizzly Bar; the road passes within 10 feet of the front door, but it’s probably the sculpted grizzly bear prowling the roof that’ll grab your attention. Burgers and steak always taste better after a hike, so continue further south on East Rosebud Road.

The winding paved path soon gives up to gravel; take a right over a cattle grate not quite ❯❯ A view of East Rosebud Creek looking south toward four miles later, staythe Beartooth Mountains. ing on East Rosebud CASEY PAGE, GAZETTE STAFF Road. The bumpy dirt can be anywhere from one of the better trail-access roads in Montana to deeply rutted and potholed, depending on if it’s had a recent facelift, but it’s always navigable for any sound vehicle, including sedans.

Ranches and homes dot the road as it slices deeper into the mountain valley. Slopes rise up as another stretch of pavement intersperses the road before turning back to dirt. As you pass the turnoff for the Phantom Creek Trailhead, you’re getting real close.

East Rosebud Creek ducks in and out of view, sometimes rushing, calm at other times. A last bridge over the creek is near a boat launch and picnic area for East Rosebud Lake.

THE TRAIL

Much of the lakeshore is privately owned. The East Rosebud Creek area was originally assigned as part of the Crow Indian Reservation before shifting boundaries landed it in the hands of a former Indian agent; he eventually sold it to developers who parceled out cabin properties.

Fishing on the lake can be hit or miss; like many mountain lakes, the good days can be fantastic but the fish aren’t always biting. It’s one of the few true mountain lakes in southeast Montana where boaters can easily navigate. Canoers or kayakers can paddle around the lake on calm days.

The dry-footed can scoot around the east side of the lake on the main road to the East Rosebud trailhead, slipping past a small campground. Expect some company. They don’t call it the Beaten Path for nothing.

The East Rosebud Trail winds its way across the Beartooth Mountains, past spectacular lakes and stark plateaus, to another parking lot outside of Cooke City about 26 miles away. The full trip, usually done over several days, is known as the Beaten Path. The full trip is usually completed over several days.

In 1949, when the trail was less than halfway to Cooke City,

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❯❯ East Rosebud Creek forest supervisor Roy A. Phillips winds out of the Beartooth predicted its popularity.

Mountains in this aerial “...this will be a heavily used view. LARRY MAYER, GAZETTE STAFF recreation trail and should be located and constructed to high standards,” he wrote in a letter.

In addition to scattershot funding and challenging terrain, distractions for crews ran from accordian-playing cooks to fruit juice wine and homemade canvas-tent saunas. One time, a ranger arrived to find workers playing cards in a tent and fired nearly all of them in a fit of rage, according to Chris Branger, who worked on the trail during his teenage years in the 1950s for 98 cents an hour.

The Forest Service got serious in the 1960s and finished the trail in 1964; a press release said “this trail traverses some of the most spectacular country in the Beartooth Primitive Area.”

The section between the trailhead and Elk Lake, three miles away from the East Rosebud parking area, might now be the busiest section of trail in the Beartooth Mountains.

What passes for busy in the Beartooths would be considered a slow day in many scenic Montana locations. Yellowstone National Park draws off most tourists, and the trail is just far enough from Billings and Bozeman to avoid being choked with day hikers.

LAKE COUNTRY

In late summer and fall, look for huckleberries and raspberries on the way to Elk Lake — which, ironically, isn’t known for roaming elk — and bring a fishing rod for brook trout. While fly-fishing inspires a near-religious conviction in many Montanans, blasphemous spinning tackle has been known to bring in a few fish as well, and Elk Lake is a great spot for beginners.

Hang out on a small beach where the trail first meets the lake, or lounge on rocks near the lake’s inlet. Remember that this is wilderness country, and practice leave-no-trace ethics. Keep an eye out for wildlife as well and always hike with bear spray.

Ambitious day hikers can continue up the valley. The terrain gets steeper, and a section of trail parallels a healthy dropoff at one point. But the route has some prime raspberry bushes and the view of Rimrock Lake — about 2 miles from Elk Lake — is superb.

Wind rushing through the valley might seem as if it could blow you clear back to Roscoe, but grab on to bridge railings and soak up the view as mountains splay out beyond the shimmering, glacier-blue lake. Steep, rocky walls make camping here a non-starter, but overnighters can find good sites at Rainbow Lake, another scenic spot about three miles up the trail.

In “Hiking the Absaroka-Beartooth Wilderness,” author Bill Schneider declares, “many people who know the Beartooths say the East Rosebud is the most scenic valley of all. It’s filled with lakes and waterfalls that would be major tourism attractions anywhere else...

This trail touches the true essence of the Beartooths.”

SIDE TRIPS

For day hikers, anything beyond Rimrock, a 10-mile round trip, becomes a challenging distance; remember that going down a steep trail can seem just as tough as going up. And keep an eye to the sky, as thunderstorms have been known to quickly interrupt beautiful afternoons.

For hikers that are true gluttons for punishment with basic backcountry skills, other lakes can be rewarding side trips. The Snow Lakes lie a few miles to the east of the trail between Elk Lake and the trailhead, but it’s a gnarly few miles, defined by bushwhacking through downed timber and boulder hopping. Even the best-conditioned hikers will find cause to reevaluate their life choices. But if you

make it to the lakes, thick, pink-meated rainbow trout await, and the climb offers spectacular views of the East Rosebud valley.

On the other side of the valley, Arch Lake is another brutal bushwhack that’s been known to reward ambitious hikers with sublime lake views and an iconic rock arch, plus trophy cutthroat trout fishing.

Those in search of golden trout can start at the nearby Spread Creek Trailhead, which climbs about six miles to Sylvan Lake and holds a clan of goldens so robust that Fish, Wildlife and Parks extracts eggs from the lake to help populate other water bodies.

❯❯ The Grizzly Bar and Restaurant in Roscoe.

CASEY PAGE, GAZETTE STAFF

PIT STOP

The wiser choice for East Rosebud day-trippers is to snack on more raspberries going back down the trail and relish the thought of one of Montana’s best burgers being a short car ride ❯❯ A bone-in rib steak with away. baked potato and sautéed The Grizzly Bar has changed over zucchini from the Grizzly Bar and Restaurant in Roscoe. the years, evolving from a biker-heavy CASEY PAGE, GAZETTE STAFF roadhouse to an all-types sit down restaurant, which often merits a good hat and clean boots. The sturdy wood bar endures. Ripe-smelling hikers sit alongside local ranchers or homeowners, and of course bikers too; often, the eatery is a destination in itself.

It’s hard to go wrong with any burger, but the restaurant’s namesake sandwich — the Grizzly Burger — is always a good choice. Wash it down with a Red Lodge ale that’s brewed just down the road. For those willing to spend an extra buck, the Grizzly Bar’s steaks are as thick as a grizzly’s paw. The menu also offers more diversity for those looking to branch out.

The iconic bumper stickers asking “Where the hell is Roscoe?” won’t add much to your dinner tab. You’ll likely find yourself wanting to make a second trip, once you know how to get there.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 65

Selling a house?

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or agent Robin Knopf, with Berkshire Hathaway HomeServices Floberg Real Estate, it’s all about vision. With years of real estate, marketing, staging and sales experience, Robin specializes in real estate services for high-end and luxurious residential properties, delivering unparalleled service and knowledge of the real estate industry.

Buyers are often looking for quality and value and she knows they’re paying attention to details, finishes and amenities to make living effortless. Her clients want to enjoy the finer things in life and they want to share that experience with their family and friends.

That’s why Robin gives each of her clients an individualized approach, prioritizing their needs and wishes. Her client might be an aspiring chef who wants a spacious kitchen and dining area, or maybe they enjoy outdoor entertaining and want a large plot of land. Learning the way her clients live, work and entertain allow her to understand their needs and find a home that compliments their lifestyle.

Some know exactly what they’re looking for and others need a bit more vision. That is where Robin excels. With complimentary home staging, Robin helps her clients see a space’s beauty and potential through her eyes in a way they may

66 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

Staging is

everything.

not necessarily have done on their own, whether that’s suggesting a remodel or changing a traditional home to a more modern feel.

With several years’ experience in the interior design field, Robin loves to share a space’s potential with her clients. She also emphasizes it doesn’t take a lot to make a space special.

Ro b i n ’s complimentary home staging is available to her clients with vacant or furnished homes in an effort to create a lifestyle experience for fine home buyers. She knows today’s buyer is sophisticated and knowledgeable, so Robin goes far beyond baking chocolate chip cookies to give a home that warm and cozy feel.

Did you know staging a home can earn an average of 3% more on top of a home’s asking price? That means for a $500,000 property, the seller could receive an extra

$15,000 with just a bit of extra work.

With Robin’s home staging service, she initially takes her clients from room to room, using methods she’s learned throughout her career to give the home its greatest selling potential. During this process Robin will determine how to transform the home into a clean slate for potential buyers’ eyes. She will then redesign the space using items from her warehouse full of furniture, decor and more.

This process takes about two weeks.

As the saying goes “you only have one shot at a first impression”, and with Robin’s experience and expertise you’re sure to leave a memorable first impression. If you are looking to sell your home and would like to find out how staging your home could potentially help you receive top dollar, or for any other inquiries, Robin can be reached at 406-861-1651.

Robin Knopf A member of the franchise system of BHH Affiliates, LLC

robinknopf@floberg.com 406-861-1651

Pedal Mettle CYCLING IN YELLOWSTONE

BY JEFF WELSCH

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 67

‌S Above: Jeff Welsch, second from left, with friends and bicycles in front of an Old Faithful eruption. COURTESY PHOTO‌ Previous page: Two cyclists pass a thermal feature in Yellowstone National Park in 2013.

CHRIS JORGENSEN, GAZETTE STAFF‌

68 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

A cyclist stops as a herd of bison passes on the road in Yellowstone National Park in 2013.

un-kissed bliss greeted our arrival to a sprawling parkCHRIS JORGENSEN, GAZETTE STAFF‌ ing lot known as Madison Junction; we parked our rig and unloaded our bicycles for what had been a long-awaited bucket list moment.

It was mid-August, and I was flush with anticipation when I clicked my cleats into my pedals. A lifelong mountain and road cyclist, I had ridden the rural farmlands of central Michigan, the rainforests and high deserts of Oregon, and the rugged mountains of central Idaho, among many other places, but never had I put my mettle to the pedal in what I was certain was a road warrior’s nirvana.

Yellowstone National Park.

Now, after four decades of fantasizing, I was here.

Rock-ribbed National Park Mountain towered above us to the west, and I imagined grizzly bears and wolves hunting amid young stands of pines dotted by ghostly remnant spires of the famed 1988 fires. Shaggy bulls from the nation’s last great wild bison herd snorted and kicked up dust as they rolled in their hallows in a lush sage meadow nearby.

Steam rose from vents along the pristine Gibbon River, representing a tiny fraction of the 11,000 geothermal features scattered across the world’s first national park.

The car’s temperature gauge read 72 degrees, as if we’d written the script ourselves.

My adrenaline was fueled even more as we hit the road and immediately eased cautiously past a roadside herd of cow elk – close enough to breathe in their musty aroma – and then soon marveled at the geologic drama of Firehole Canyon en route to viewing our first eruption of Old Faithful.

Now, move forward a mere two hours.

Afternoon thunderheads building over the mountains spilled into Midway Geyser Basin. A cold rain and jet-blast winds penetrated our thin lycra shorts and breathable jerseys. As we furiously pedaled the 15 miles back to Madison Junction after admiring Old Faithful’s show, we were suddenly aware of an endless stream of traffic to which we had been largely oblivious, most notably the bulky Winnebagos and tour buses, all forcing us to alternate nervous glances between the sloshy road ahead and the raindrop-smudged little mirrors protruding from our helmets.

Soaked and shivering to the bone, we re-entered the parking lot and fired up the car heater.

The temperature gauge read 39 degrees.

It should have added: “Welcome to Yellowstone.”

As it turns out, our mini-adventure captured the essence of pedaling across one of the world’s most extraordinary landscapes.

Few experiences can heighten the senses like riding in Yellowstone, where you see, smell and feel the natural world in a way that isn’t possible from a bus, camper, car or Harley.

Above: Cyclists from Livingston and Belgrade enjoy a few moments of sun-kissed bliss on the road between West Yellowstone and Madison Junction. Left: Cyclists pedal near Indian Creek Campground on the road between Mammoth and Norris during the April window when vehicles aren’t allowed in Yellowstone. JEFF WELSCH PHOTOS, GAZETTE STAFF‌ Every bend in the road offers the promise of a gee-whiz moment — coyotes herding a frightened pronghorn, wolves tugging at an elk carcass, bighorn sheep precariously traversing rock outcroppings — that you can almost touch. There’s nothing quite like dipping and dodging the park’s famous bear jams without the steely security of an SUV. Cyclists should heed Yellowstone’s rules requiring at least 100 yards of space from bears and wolves, and 25 from all other wild critters. A football field gap from bison isn’t a bad idea either, lest the seeming-

ly docile beasts get irritable and showcase their stunning brute athleticism to your everlasting regret.

Follow those simple rules and you’ll have nothing to fear from even Yellowstone’s most formidable four-legged predators.

At the same time, there’s no sugar-coating it: Yellowstone is fraught with fourwheeled danger during the heavy tourist season from Memorial Day to Labor Day, a reality exacerbated by staggering visitation numbers now exceeding 4 million annually. Yellowstone is a zoo all right, but only

in the figurative sense. Some of my cycling friends simply don’t bother. Even May and September require caution as retirees increasingly savor the park when it’s relatively kid-free and wildlife tend to be more visible (Inside tip: May is a spectacular time to see cubs, pups, calves and other babies.)

Yellowstone’s roads are narrow, winding and bereft of shoulders except where new construction, such as at the Gibbon Falls parking area, has included road expansion. Similar improvements elsewhere will be slow in coming due to a lack of funding, a backlog of projects and the cumbersome process of environmental assessments required for any road alterations.

Stories of cyclists clipped by RV or bus side mirrors remain the stuff of legend.

What’s a cyclist to do? Prepare. Pick your time and spots.

Here are just a few suggestions to enhance the experience and stay safe: Pedal early. Other than the dedicated wolf watchers in the Lamar and Hayden valleys who rise before dawn, Yellowstone summer visitors generally don’t get rolling until mid- or late morning. A dawn ride, though potentially chilly, offers relatively uncluttered pedaling. As a bonus, wildlife are most active before mid-day heat settles in.

Know the roads. The five miles between Madison Junction and Gibbon Falls appeals because traffic is modest compared to the road to Old Faithful; the new pavement is smoother, and there are few other places in the park where the shoulders are so broad. For wildlife lovers, the Lamar Valley also has relatively modest traffic, and visibility for drivers is excellent. For my money, Tower Junction to Cooke City is the most exhilarating and safest route, even the thickly-forested uphill stretch from Round Prairie at the far eastern end of the Lamar to the park’s northeast entrance.

Ride in the spring and/or fall.

Among locals, the skinny windows in April before cars are allowed on park roads and in November after they’re closed to motorized traffic are eagerly anticipated. Weather

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 69

certainly can be fickle, but having the park to yourself is a cyclist’s ecstasy that shouldn’t be missed. November is the ideal time to bag the otherwise-sketchy Dunraven Pass climb from the north; October is excellent, too, because even though the road remains open to vehicles, traffic is typically light; and it’s a great time to ascend Dunraven from Canyon Village and take in the vistas of the Absaroka Mountains to the east.

As conditions allow, roads open to cyclists Above: A lone only in April are from cyclist makes her Mammoth Hot Springs way up the grade through Madison Juncfrom Mammoth to Golden Gate. tion to West YellowRight: Cyclists stone, the south enenjoy the open trance to West Thumb, road free of the brief-but-breathvehicle traffic taking climb from the during an April ride from West east entrance most of Yellowstone the way to Sylvan Pass, to Madison and the even briefer ride Junction. JEFF from Tower Junction to WELSCH PHOTOS, GAZETTE Tower Fall.

STAFF‌ Travel in groups and bring bear spray. Legend has it that one April day, a utility truck driver and passenger were marveling at the speed of a road cyclist cresting a hill when they quickly realized why the man was pedaling with such fury: A grizzly bear, perhaps recently awakened from its winter slumber with its stomach growling, was sprinting in hot pursuit. The crew rescued the shaken cyclist.

Wear appropriate safety gear. A helmet is a must, but a mirror, high-visibility clothing and flickering red taillights are essential, too.

Ride a mountain bike. In part to preserve the park’s integrity, protect its wildlife and because 90 percent of Yellowstone has been “recommended wilderness” and thus off-limits to mechanized use since 1972, the park has limited fat-tire options. This is certainly a way to avoid four-wheeled traffic – and potentially see four-legged traffic.

Yellowstone has 13 routes open to mountain biking, though none are longer

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than six miles. The best, depending on your physical capabilities: the old Bunsen Peak Loop road near Mammoth (moderate), gravel Blacktail Plateau Road between Mammoth and Tower Junction (cars are allowed one-way; cyclists can pedal this moderate route in either direction), Mount Washburn from Chittendon Road at Dunraven Pass (strenuous) and Natural Bridge near Bridge Bay (a paved and easy single mile). The gravel Old Gardiner Road between Mammoth and Gardiner also promises solitude and allows pedaling in both directions, but watch for the occasional car descending one way from Mammoth.

Expect any kind of weather, at any time. Snow has fallen in every month in Yellowstone. Sudden rain and lightning storms are frequent in the summer, dramatic temperature drops are common, and hypothermia is a threat not to be ignored.

As the old saw goes, you can’t add or peel off layers you don’t have.

We learned that the hard way on that mid-August day. It went from sun-kissed to rain-drenched in a heartbeat.

Yes, we had watched the Park Service video about pedaling in Yellowstone, and you should, too. But we were teased into giddy complacency.

Lesson learned. I have returned regularly to refill my bucket of dreams without incident, thanks to heeding Yellowstone’s literature and veterans of pedaling in what truly can be a road warrior’s nirvana when you’re properly prepared.

(NOTE: if the idea of pedaling Yellowstone still seems overly daunting, start with a visit to its sister park to the south, Grand Teton, where a system of paved trails facilitated by Friends of Pathways combines breathtaking beauty with peace of mind, most notably on an easily-navigated bike path from park headquarters in Moose, Wyoming, to one of the park’s watery jewels, Jenny Lake.)

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 71

just add

Water

BY MARLISA KEYES

Mother Nature's playground 29 21

23

20

26 28

22

27

25 24 14

18

13

12

16

4

10

7 9

Southwest Montana 1. Madison River 2. Yellowstone River 3. Gallatin River 4. Boulder River 5. Stillwater River Source: geology.com

6. Ruby River 7. Jefferson River 8. Shields River 9. Beaverhead River 10. Big Hole River 11. Bighorn River

8 1

6

3

2 5

Central Montana

Western Montana

12. Missouri River 13. Dearborn River 14. Sun River

15. Bitterroot River 16. Blackfoot River 17. Clark Fork River 18. Clearwater River 19. Rock Creek

11

Northwest Montana 20. Bull River 21. Kootenai River 22. Middle Fork of the Flathead River 23. North Fork of the

Flathead River 24. South Fork of the Flathead River 25. Spotted Bear River 26. Stillwater River 27. Swan River 28. Thompson River 29. Yaak River

maps4news.com/ŠHERE, Lee Enterprises graphic

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 73

Tying

One On FLY FISHING FOR THE NOVICE

T

his is it—the year to tackle the fine art of fly fishing.

Reputable instruction can be found through classes offered by fly shops, colleges or community education programs like Billings Adult Education, said Chris Fleck, owner of Stillwater Anglers in Columbus, Montana.

Fishing clubs or organizations, such as International Federation of Fly Fishers and Trout Unlimited, also are good options.

Angling apparatus

Before buying a rod and reel, waders and fishing vest, test the waters as to whether you like the sport. Take a class or book a trip with a reputable guide.

You can decide if you like the sport without making a big initial investment. This also is a good way to get familiar with the provided apparatus.

Plunging right in can be an expensive mistake. Fleck compares it to someone wanting to take up golf and spending $1,000 on equipment only to discover the sport is not for them.

If you commit to fly fishing, talk to a fly shop for suggestions about what to buy, he said. Inexpensive equipment can be poor quality.

Fleck also advises against using your grandfather’s old gear, which may not be in good condition.

KEEP IT LEGAL Montana fishing licenses for 2017-2018 are available through Montana Fish, Wildlife and Parks regional offices and sporting goods stores or online. The season runs from April 1 through March 31, 2018. Visit fwp.mt.gov/fishing for information.

On the fly

After taking a class or two, Fleck suggests practicing new skills on recreational waters.

For the beginner who wants to fish off the beaten path or on unfamiliar rivers, Fleck recommends keeping safety in mind.

Rivers present more challenges for beginners related to casting technique and safe wading.

A buddy with more fly fishing finesse adds to the experience with tips on casting and which flies to use.

A number of public access sites are good places to fish, he said. For details, pick up a copy of the Montana Fishing Access Field Guide at any Montana Fish, Wildlife and Parks regional office or sporting goods store.

Taking up the sport is about more than fishing. It’s a chance for families to bond, he said.

“It’s a great sport,” Fleck said. “It’s a great outdoor experience.”

Everyone must purchase a $10 conservation license.

Chris Fleck is a licensed outfitter and owner of Stillwater Anglers in Columbus, Montana.

Resident Ages 12-17, 62 and older, or disabled, $8.50.

BEGINNER TIPS

Ages 18-61, $5 for two consecutive calendar days); fishing license $21 for season.

 A four-piece graphite rod is a great place to start.  A kit that includes a rod, reel and line costs about $150

   

74 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

from a specialty shop. Purchased separately, the cost increases from $200 to $250. Avoid molded or plastic reels.

Practice casting skills on lakes, ponds or rivers with lots of space.

Go with a partner.

The Stillwater and Boulder rivers have sites for beginners.

Ask an expert for suggestions.

Waders, boots and a jacket cost under $1,000.

Nonresident (ages 12 and up, including disabled) $25 for two consecutive calendar days $50 for 10 consecutive calendar days $86 for the season

Women Tackle Fly Fishing

W

hen Kara Tripp compared notes with her college friends about what they did during summer breaks, none of them could relate to her tales about an entire summer spent fly fishing.

Tripp knew she was on to something.

“That’s when I realized this is a really special lifestyle,” said Tripp, now a licensed Montana fishing instructor and guide.

Raised in Kalispell, Tripp was a toddler when her mother helped her dig worms and baited her hook. Entering high school, her group of childhood friends introduced her to fly fishing. The first fish she caught on the fly occurred after Tripp stood for eight hours in the glacial waters of the North Fork of the Flathead River.

Although it’s taken her 20 years to feel proficient at fly fishing, Tripp said she is constantly learning.

“The river always has a lesson to teach,” she said.

FLY FISHING EVENTS Stream Girls: Montana Audubon Center

in Billings, 8:45 a.m. to 3 p.m., May 20.

Introduce young girls to female mentors.

Learn the ethics and skills of fly fishing.

Sponsored by Magic City Fly Fishers.

For information visit gsmw.org.

Rocky Camp for Youth: Conservation, casting, tying and fishing, June 5-9.

For information visit mcffonline.org.

International Federation of Fly Fishers Fly Fishing Fair: Livingston, Aug. 1-5.

For information visit fedflyfishers.org.

ORGANIZATIONS Magic City Fly Fishers – Trout Unlimited

Chapter, Billings. See mcffonline.org.

International Federation of Fly Fishers,

Livingston. See fedflyfishers.org.

Montana Chapter of the American

Kara Tripp shows off a trout caught on the Madison River. PHOTO COURTESY OF AARON BROUGHTON/GALLATIN RIVER GUIDES‌ A growing trend‌

Females make up one of the fastest growing demographics in fly fishing, said Tripp who noticed the trend in 2008 after taking a position as an instructor for The Fly Shop Fish Camp in Redding, California.

Quieting a busy mind‌ Tripp is excited about the growth in fly fishing.

Fly fishing’s complexities require your full attenA lot of moms and their little girls signed up for tion. It clears the mind of daily worries about work, taxes, raising children and paying the mortgage or fish camp that year, she said. It continues to grow rent; suiting those with busy minds who hate being annually.

It means more people paying attention to and adbored, she said.

“It’s the only thing that keeps me present,” Tripp vocating for water quality. It also increases the money spent on conservation and outdoor resources. said. “It’s just the best way to relax.”

“Anywhere a trout resides is going to be beauTripp teaches beginners and novices the rudiments of fly fishing as an instructor for Gallatin tiful,” Tripp said. “They can’t survive in unlovely River Guides’ Montana Women’s Fly Fishing School places.”

Tripp waded into the clothing industry several in Big Sky. Women like to know what they are doing before years ago, founding Damsel Fly Fishing with a focus on women’s outerwear and investing in fly fishing or other costly accessories. endeavors, she said.

When it comes to seClasses taught through Montana lecting women’s fly fishing Women’s Fly Fishing School provide Wear clothing suitable for clothing, it’s important to ask that opportunity. water temperatures and questions about sizing to find Topics include casting fundamenchanging weather a good fit for your body. tals; tackle basics; practical fly fishing Cotton is cold and heavy when Changes in women’s fly knots; elementary and practical fly wet and doesn’t dry out Dress from the feet up; base fishing clothing designs fishing entomology; strategies and to outer layers began to take place in the tactics; how to read the water; and Wear thick wool socks past seven to eight years. hooking, landing and releasing fish.

Synthetic blend or wool base Before that, it was either The women are taught terminollayer top and bottom wick wear less-durable clothing ogy, like tippet and leader. According away sweat Try on breathable waders before or products designed for to Orvis’ website, theflyfishingbasics. you invest; pair with wading men that didn’t fit a woman’s com, the clear leader connects to the boots to ensure a good fit shape. end of the fly line and tapers down Shop at local fly shops “The ladies need to decide where it attaches to the tippet, which Simms, Orvis and Patagonia what’s best for them,” she said. connects to the fly. make waders for women

DRESS FOR SUCCESS

Fisheries Society, Helena. See montanaafs.org.

Sisters on the Fly, chapters in all 50 states. See sistersonthefly.com.

International Women Fly Fishers.

See internationalwomenflyfishers.com.

Montana Women’s Fly Fishing School, Big Sky. See montanawomensflyfishingschool.com.

Treasure State Ladies on the Fly. See treasurestateladiesonthefly.com.

ANGLER LINGO Action: The flexing characteristics of a

fishing rod, divided into three categories: fast, medium and slow.

Back cast: Also known as false casting, this movement is behind the caster.

Bobbin: A fly-tying tool that holds thread.

Caddis: One of three aquatic insects replicated in fly tying.

Dry fly: Any fly used on the surface of the water to imitate adult aquatic insects.

Graphite: Most popular material for building fly rods, though bamboo is still in use.

Hatch: Insects that emerge at the same time.

Leader: The section of line between the fly line and the fly.

Line weight: The weight of fishing line is matched to the stiffness of the fly rod.

Midge: An insect with two wings that lie in a flat “V” over its back; the Dipterans is a trout favorite.

Nymph: An immature insect.

Presentation: Landing the fly on the water.

Reach cast: Creates extra slack in the line; sometimes used when fishing downstream.

Riffle: Small rapid in a river or stream.

Run: The movement a fish makes with a hook in its mouth.

Sink rate: How fast a fly line sinks in water; there are six rates.

Tippet: The smallest section of a tapered leader where the fly is attached.

—Source: Orvis, howtoflyfishorvis.com

Ridethe Rapids

‌N Riding and surfing whitewater waves is part of the fun of riverboarding.

PHOTO COURTESY OF MIKE MALAMENT‌

othing is quite as exciting as navigating Class II, III and IV whitewater rapids through the Alberton Gorge stretch of the Clark Fork River on a riverboard, said Montana River Guides owner Mike Johnston.

It is similar to kayaking, but not quite as extreme.

Wearing helmets and safety vests, riders lay on their stomach while holding onto the

board’s handles.

Following the guide via hand signals is important. The rapids are so loud it’s impossible to hear.

“You basically play follow the leader with the guide through the rapids,” he said.

Some people find riverboarding less intimidating than whitewater rafting. Being in the water removes the fear of falling out of a raft.

“It gives people a super exciting, intense whitewater experi-

Live the Legacy 30 YEARS OF LASTING RELATIONSHIPS.

Thermopolis Cowboy Rendezvous PRCA Rodeo June 23 & 24, 2017 @ 8 p.m.

HSC Fairgrounds, Thermopolis, Wyoming

Co-Sanctioned Wilderness & Montana Circuits 76 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

Retired from our Life Enrichment Department, WPV resident Betty is reminiscing with Kathy, our current Life Enrichment Director.

CELEBRATING

30 Years

serving the BILLINGS COMMUNITY

EVENTS Join Us for Our Benefit Flower and Bedding Plant Sale Friday, May 5 and Saturday, May 6, 9:00 a.m.-2:00 p.m.

Vegetable, flower, herb and perennial plants for sale from Special K Ranch.

All proceeds benefit RiverStone Health’s Healthcare for the Homeless.

East side of Westpark Village

2351 Solomon Ave. 406-652-4886 www.westparksenior.com

LIQUID LINGO Ferry: Moving at a 45-degree angle across the current to best maneuver.

Eddy turn: Moving in and out of an eddy.

RIVERBOARDING IN MISSOULA Montana River Guides Available June through September $85 half-day, $129 full day (406) 722-7238 montanariverguides.com

ence,” Johnston said.

The stretch of the Alberton Gorge where Montana River Guides take its riverboarding clients is perfect with its big rapids, deep water and no rocks to bump into, he said.

The river has stretches where the water is slower, allowing riders to rest. Opportunities are available to surf the waves or body surf.

“The great thing about riverboarding is you’re in (the water) the whole time,” Johnston said.

“It is a wonderful way to experience the Clark Fork River and its surroundings.”

What it takes‌

Using a riverboard requires strong swimming abilities and being in good physical condition, said Johnston.

“It’s physically challenging but not overwhelming,” Johnston said.

He said all five of his children riverboard, learning the sport when they were as young as four years old.

Montana River Guides is the only company in Montana offering guided riverboard trips and has guided trips for more than 20 years.

Johnston does not rent boards to people because of safety reasons, saying riverboarding requires an experienced guide knowledgeable about the river to lead the way.

Flyboarding

‌S

EXTREME FLIGHT

oaring above Whitefish Lake, feet secure inside bindings attached to a board that moves him upward, the rider shown in a FlyBoard of Montana video is propelled by two streams of water below the boots.

Invented by French jet ski champion Franky Zapata, the FlyBoard moves by jet propulsion, said Justin Heyne, a professional FlyBoard competitor and owner of FlyBoard of Montana in Whitefish.

Heyne says riding is a lot of fun and much easier to learn than it looks.

“It’s like whitewater Heyne rafting,” he said. “A little bit of risk, a little danger.”

A FlyBoard operates with a hose connected at one end to the turbine of a personal watercraft and on the other to PHOTO COURTESY OF the center bottom of the board. Water is FLYBOARD OF MONTANA‌ forced up through the hose and out two pipes located on each end of the board, lifting the rider out of the water and into the air.

Inaugural trip‌

While FlyBoarding is an extreme sport, it is easy to learn.

It takes most people five to 10 minutes of instruction to get the hang of riding and maneuvering the board, Heyne said.

“Ninety percent of people pick it up that quick,” he said. “It’s just like riding a bike.”

The rider maneuvers the board using a combination of physical motions and balance to move it up, down, left and right. Once balancing is figured out, it’s easy to operate, Heyne said.

The personal water craft operator, who trails behind the rider, operates the board with a throttle. You begin the flight with feet underwater.

FlyBoarding season starts as soon as Montana’s lakes thaw; riders dress in dry suits to keep moisture out and warmth in.

First-time riders are limited to flying no more than 20 feet in the air, while professionals go 70 feet up. More adventurous people perform forward and backward flips, often in multiples.

Some people never get out of the water, riding the board through the waves instead.

Riders who weigh more than 100 pounds have an easier time maneuvering the board. The heavier a rider is, the easier it is to control the jets, he said.

Physical condition is not an issue, nor is age. The oldest person who rented a FlyBoard from Heyne was an 85-year-old woman, he said.

“In shape or out of shape, it doesn’t really matter,” Heyne said.

For information, visit flyboardofmontana.com or its Facebook page.

PRICED TO RIDE $150 for a 30-minute flight;

$750 for a half day; $1,500 for eight hours.

Multiple people can share the cost.

Ride on Whitefish Lake or FlyBoard of Montana will meet you wherever you want in Montana.

Buy boards at FlyBoard of Montana’s website, flyboardofmontana.com.

GET READY TO FLY Must weigh 100 pounds or more Watch a short safety video Receive five to 10 minutes

of instruction

PROVIDED GEAR Helmet Life jacket A dry suit when it’s cold outside

WHAT TO BRING Swimsuit Towels Dry clothes Sunscreen Long johns or fleece on cool days;

no cotton Liability statement with picture ID

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 77

Whitewater

Rafting BIG WATER THRILLS

‌W

hitewater rafting is a great people like to raft the Stillwater’s higher water adventure in a setting where when the river’s rapids rank Class III or a low conditions constantly change. Class IV, Rosin said.

The waters settle in the summer, suiting those “We’re in Mother Nature’s playground,” said Marek Ros- who want a tamer experience. “(The Stillwater is) an ideal recreational river,” he in, owner of Adventure Whitewater Inc. Knowing how to act, the importance of listen- said. “It’s not boring or too crazy.”

Before the craft enters the water, rowers are ing to the guide and teamwork, and what to expect and do in the properly fitted with life jackets so the device stays event of a fall from the raft make snug in the rare event of falling out of the boat, he the journey a success, Rosin said. said. Knowing how to swim is not a requirement; all Whitewater rescue-trained rafters must wear life preservers.

A safety talk for first-time whitewater rafters beguides lead trips on the Stillwater River and, later in the year, on the gins before leaving dry land.

Those with a bit of fear about rafting, people Yellowstone.

Rosin Expect sensory overload while with medical issues or who don’t swim can sit in the middle of the raft between the other rafters whitewater rafting on the lower Stillwater. and guide. They hold onto a strap Watercraft have a front row connected to the craft. view of the Beartooth Mountains Age of the youngest rafters deand rolling farmlands. Sightings pends on water conditions, Rosin of animals include eagles, blue Listen: Paying attention to the said. heron, deer, beaver, mink and guide’s directions makes for a Guiding companies provide life moose. successful trip. jackets and wetsuits when the “It’s a completely natural river,” Paddle forward: Paddling into weather is cool, typically early and said Rosin, a whitewater rafting whitewater helps the rowers late in the season. Quick-dry guide for more than 30 years. stay in control of the craft. clothing, such as swimsuits, shorts Rafting experiences vary deTeamwork: Whitewater rafting and T-shirts, are recommended; pending on time of year and is a team sport. It requires pile or wool materials are best on snowmelt. Early June is when listening to the guide’s direccooler days. younger or more adventurous tions to rest, paddle forward

HELPFUL HINTS

78 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

or back paddle.

WHITEWATER RAFTING IN ABSAROKEE, MONTANA Adventure Whitewater Inc. Available Memorial Day through Labor Day $35 children and $55 adults (406) 446-3061 adventurewhitewater.com

SOUTHWEST MONTANA GUIDES Absaroka River Adventures,

Absarokee. Runs the Stillwater and Yellowstone rivers. For information call (800) 3347238 or visit absarokariver.com.

Geyser Whitewater Expeditions, Big Sky. Trips guided on the Gallatin River.

For information call (800) 9149031 or visit raftmontana.com.

Montana Whitewater Raft Company, Highway 191 between Bozeman and Big Sky. Gallatin, Yellowstone and Madison river trips.

For information call (800) 799-4465 or visit montanawhitewater.com.

Paradise Adventure Company, Gardiner. Trips are on the Yellowstone River at the north entrance of Yellowstone National Park. For information call (888) 722-6505 or visit paradiserafting.com.

Yellowstone Raft Company, Gardiner. Rafts the north entrance of Yellowstone National Park on the Yellowstone River. For information call (800) 858-7781 or visit yellowstoneraft.com.

A

to

Remember

BY SUSAN OLP

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 79

ining out, you place a morsel of food in your mouth and an explosion of flavor makes your taste buds tingle.

But what makes the flavor pop?

It begins with the right ingredients.

Then there’s the way it is prepared and the wine it’s paired with.

These are the kind of things that the experts featured in the 2017 Wine & Food Festival in Billings think about every day. And it’s the sort of knowledge they’ll share during the

Right: Champagne is poured for guests to enjoy at the Wine & Food Festival put on annually by the Montana State University Billings Foundation.

CONTRIBUTED BY TONY SMITH

Bottom: The “Fine Finish” is the premier event at the Wine & Food Festival.

GAZETTE STAFF‌

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six-day event, which celebrates its 25th anniversary this year.

The festival, a fundraiser put on by the Montana State University Billings Foundation, runs May 15-20 on campus, in restaurants and in private homes in Billings. All of the events are open to the public.

Some of the smaller events sell out quickly, said Jeannie Moller, development officer for the foundation and the festival’s key organizer. But the May 19 “Wine and Food Pairings Under the ‘Grand’ Tent,” billed as a relaxing evening of wine and food tasting, can usually accommodate all who want to attend.

The festival has come a long way from its humble beginnings, Moller said.

“It started out as a two-day event in a tent on the lawn west of the parking lot,” she said, sitting inside the foundation offices near campus. “And we’ve grown over the years to where we have pre-events starting in September, as well as a wine study series.”

Some of the week’s activities focus on food and some on wine, but all of them celebrate the enjoyment of the best of both, often paired together. The week kicks off with the Guest Chef Dinner, this year at The Northern Hotel, where five executive chefs prepare parts of the dinner for their guests and talk between courses about their dishes and techniques.

Four home cooking schools sprinkled throughout the week take place in private homes. Featured chefs from around Montana and other parts of the country prepare a meal with ingredients they’ve chosen, as guests observe and interact with them, and then enjoy the results.

The week also includes a Brewmaster Symposium, a Winemaster Symposium, a cooking demonstration and the premier event, the “Fine Finish,” which begins with a Champagne reception and includes a gourmet meal, live and silent auctions.

Because this year celebrates a quarter of a century, organizers are bringing back some of the favorite chefs from the past.

That includes executive chef Bernard Guillas from La Jolla Beach & Tennis Club in La Jolla, California, and consulting executive chef Raghavan Iyer from Om, an Indian restaurant in Minneapolis.

The Winemaster Symposium features Steve Lohr of J. Lohr Vineyards from

Left: Sparkling wines will be one delight of the upcoming Wine & Food Festival.

CASEY PAGE, GAZETTE STAFF‌

Bottom Left: People enjoy themselves at the Champagne reception, the kickoff to the premier event, the “Fine Finish.”

CONTRIBUTED BY TONY SMITH‌

San Jose, California, and K.R Rombauer III of Rombauer Vineyards in St. Helena, California. Colin McKenney from Deschutes Brewery in Bend, Oregon, is the brewmaster.

Best served bold‌

A number of local chefs will lend their talents to the week. One of them, David Maplethorpe, is a longtime festival volunteer and was executive chef at The Rex Restaurant until Maplethorpe it recently closed.

Maplethorpe, who at 70 has decided to retire, is glad to continue his work with the festival.

That includes coordinating the Guest Chef Dinner, which previously was held at The Rex. As the host chef, he admits it was challenging.

“Each year, especially because it was at The Rex for so many years, you had to do better than you did the year before,” he said. “So you’d have to think outside the box and make it better every year.”

Maplethorpe brings in chefs from around the country for the dinner. This year that includes Nick Steen, executive chef at The Northern Hotel as the host; plus guest chefs Kevin Davis, executive chef of Steelhead Diner, Blueacre Seafood and Orfeo in Seattle; Eric Donnelly, executive chef of RockCreek Seafood & Spirits and FlintCreek Cattle Company in Seattle; and Guillas.

Though each chef oversees his own restaurant, on this evening, it’s a team effort.

“Everybody jumps in and wipes plates clean, adds the garnish,” Maplethorpe said. “Everybody works together and that’s the way it should be.”

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 81

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Introducing

Hults Bruk Motala Double Bit Axe The axe head is hand-forged and made from Swedish axe steel in a foundry that has been in operation since 1697, 79 years before the US declared independence from Great Britain!

• As part of the hand grinding production process, the steel is struck multiple times increasing its density and resulting in more durability.

• The head is constructed with a tempered zone designed to hold a very sharp edge even after many sharpenings.

• The straight solid American Hickory handle is treated with linseed oil.

• Each axe comes with a traditional leather protective sheath.

• Head weighs only 3 ¾ lbs

10 NortH 29tH BILLINGS, Mt

Still Downtown after 36 years 82 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

Above: Executive chef David Maplethorpe, left, and volunteer Darrell Bell work together during a cooking school at the Wine & Food Festival.

CONTRIBUTED BY TONY SMITH‌

Right: Bottles are chilled before a class on sparkling wine.

CASEY PAGE, GAZETTE STAFF‌

The dinner “is something everybody wants to be at just because of the people we’re bringing in,” he said. “Nine times out of 10, people have come before and they want to come back.”

Every chef introduces himself, tells what he’s serving and how he’s serving it, and each course is paired with a wine.

Maplethorpe will serve steak, something he was known for at The Rex. The restaurant earned the 2007 National Beef Backer Award for Innovator of the Year.

Asked what makes food taste its best, Maplethorpe, whose career spans more than 40 years, said that how the food is cooked is certainly a big factor.

Last year he cooked New York strip using a technique called sous-vide, in which the meat is vacuum-packed and then cooked at a certain temperature in water.

“I had to experiment with it, should I leave the fat on or should I take it off,” Maplethorpe said. “It turned out I had to take it off because it just wasn’t the same product. You don’t want something gelatinous on your plate.”

He cut the perfectly-done beef in thin slices and topped it with a rosemary demi-glaze to enhance but not overwhelm the flavor. It was a hit — the goal all of the chefs aim for.

“We want people to enjoy it, we want them to talk about it, and we want them to come back next year,” Maplethorpe said.

Savor the season‌

Shawn Hamilton Smith, who spends his winters at a ski lodge in Utah and his summers at the Bighorn River Lodge in Fort Smith, makes his debut this year at the Wine & Food Festival. He is the featured chef at one of the home cooking schools.

Up to 20 guests will join him for “Wild Ideas” at the Donna Yeargrain residence in Billings.

Each pays $75 for the evening.

Smith, who started his fourth season in April as executive chef at the Montana eatery, has a simple philosophy when it comes to creating dishes people love.

“It’s all about finding the best product and doing with it as little as possible to mess it up,” he said. “How do you not mess up this beautiful piece of fish or this beautiful piece of meat?”

It’s using the right technique to get the best result, knowing the best way to prepare the fish.

To use the right blend of herbs to complement, not overwhelm it, to keep it simple and not get too creative.

For the school, Smith is still working out the details. But he intends to use responsibly-raised bison from Prairie Harvest Specialty Foods in South Dakota, along with morel mushrooms from Washington and ramps, a type of wild leek.

Both the mushrooms and the ramps are seasonal, only available a couple of months a year. It’s all about finding the best foods in their peak season.

“It’s like wanting a Caprese salad in January,” Smith said. “Tomatoes are terrible right now, but if you have an heirloom tomato in August or September when you really don’t have to do much to them, you’re going to be way happy.”

Delicious pairings‌

Veteran Wine & Food Festival volunteer Stella Fong teaches cooking classes and wine seminars. This year she is part of the cooking demonstration “Savory Sweet: Tater Love,” featuring Iyer and executive chef James Dodge, director of specialty culinary programs for Bon Appétit Management Company.

To boost her knowledge, Fong earned a wine professional certification from the Culinary Institute of America in 2008.

Learning to blend ingredients takes time and patience, she said, but the result is worth it.

Take a salad dressing that balances salty, sweet and sour, for instance.

John Salyer of Briggs Distributing Co. shows off some of the wines he has collected for the live auction at the Montana State University Billings Wine & Food Festival. LARRY MAYER, GAZETTE STAFF‌

Wine worth bidding on

‌F

or wine connoisseurs, John Salyer helps the Wine & Food Festival end on a high note.

Salyer, wine sales manager for Briggs Distributing Co. of Billings, spends all year tracking down bottles of wine for which people who know their wines are willing to bid big bucks. The wines are featured at the live auction on the festival’s last night.

“The most expensive wine we sold was a Bordeaux from France that sold for around $5,500 for a six-bottle lot,” he said.

The main reason Salyer works so hard is to make money for student scholarships at MSUB. And it’s also fun to watch people get passionate about something they really want.

“It can get pretty heated sometimes,” he said. “Somebody gets overbid and they keep raising their hands.”

This year, the auction features nearly 30 lots. They include cabernet sauvignon, merlot, chardonnay, sparkling wine and vertical lots (four different years) of varietals. They come from around the world, including Italy, France and Argentina.

Salyer lists his priorities when searching for auction wines.

“The things I look for are low production, high ratings and I look for wines that the general public doesn’t really have access to in the marketplace,” he said. “It creates a perceived value of exclusivity.”

Salyer does a lot of research, studying The Wine Advocate, Wine Enthusiast and Wine Spectator magazines. And since Briggs represents nearly 100 wineries from around the world, he has contacts who share their expertise and inside knowledge.

One thing that gives wine its value is what’s known as its cellaring potential — how long it’s good for, Salyer said.

That can range from three to 30 years or longer, depending on the wine.

“White wines don’t age as well as red wines do, so people are willing to spend more on a red like cabernet sauvignon,” he said.

That’s also why the ratio of wines he brings to the auction generally are 70 percent red wines to 30 percent white.

And what would someone do with a 12-bottle case of wine they bought at the auction?

“They might celebrate by having a bottle every year,” Salyer said. “To experience the wine over and over and see how the taste changes from year to year.”

One of the lots at this year’s auction is Penfolds Grange, “probably one of the most highly sought-after wines in the world and it comes from Australia,” he said.

“I have a three-year vertical of these and the 2010 just so happens to be rated across the board at 99 points, which is almost theoretically perfect,” Salyer said. “That’s one I’m hoping we can get a lot on.”

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 83

“If one dominates over the other flavors, it tastes slightly off-key,” Fong said. “If there’s a good combion the 2017 Wine & Food nation I think your palate knows it.”

Festival, visit the website Fong calls it the “yum factor,” when the mouth at winefoodfestival.com. knows something is exquisite.

She sees wine as another ingredient in a meal.

That’s where pairing food and wine come in.

“You’re adding another ingredient to the food you’re eating,” Fong said. “If you drink the wine and eat the food and your mouth tells you it’s good, then you know the partnering is a good one.”

She suggests looking at where a wine originates to figure out compatible foods. Syrahs come from Australia, where people eat lamb and goat cheese.

“Or you look at France, where there are many types of smelly cheeses and Bordeaux wines, which have strong characteristics,” Fong said.

A key point is you have to like the wine.

No matter how exclusive and expensive a wine is, if you don’t like the taste, “it’s worthless to you,” she said.

But there is an exception to that rule.

FOR MORE INFORMATION

“I do believe there are wines you don’t like that, when paired with the right food, becomes a wine that you do like,” Fong said.

“Because you can taste the wine and taste the food and when you bring the two together, they don’t taste the same as when you taste them individually.”

One of the first wine tastings Fong attended was at Le Meridian Hotel in San Diego. The chef didn’t drink the wine, but instead worked with winemakers who described their wines’ characteristics.

He matched those to foods that shared those characteristics.

“For example, with an Italian wine, you’re going to get some earthy notes, some meaty notes, aside from the fruit notes,” Fong said. “That will go well with cheese and cold cuts that have similar characteristics.”

At other times, opposites attract. Pair a rich, creamy dish with a higher acidity wine that has some sour notes to cut into the rich food.

Those who attend the different events of the Wine & Food Festival will get the opportunity to try all kinds of combinations of food and wine, Fong said. It’s an occasion not to be missed.

“I think it brings a lot of really talented people into this town,” she said. “And I really think people should take advantage of the opportunity.”

TAKE YOUR FUTURE

HIGHER 24 PROGRAMS

240 in 20 DISCIPLINES

2017 Fall Freshman Orientations June 8-9 June 22-23 July 13-14 August 3-4

406-657-2888 • 800-565-MSUB ext. 2888 msubillings.edu/future • admissions@msubillings.edu 84 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

FROM THE

GROUND UP

BY TIFFINI GALLANT

ACROPHOBIA: noun; a-krə-ˈfō-bē-ə; an abnormal dread of being in a high place.

A

re you one of the thousands of people afraid of heights?

Whether a tree or a plane is where you meet your match, opportunity to overcome acrophobia awaits. Start small with a ropes course, safely tethered to a life line, and work up to a short flight in a paraglider. The Big Sky boasts aerial adventures for all comfort levels.

Missoula ❯ 150’ ❯ Zip Lines

Billings

Bozeman

❯ 60’

❯ 200’

❯ Rock Climbing

❯ Paragliding

West Yellowstone ❯ 50’ ❯ Ropes Course

freevector.com

Editor’s note: These activities are not limited to one location. This map identifies the specific opportunities mentioned in the article and are not representative of all adventure activities available in Montana.

A climber ascends a rock face in the Gregory Hills area of the Billings Rimrocks. PHOTO COURTESY OF DAVE M. SHUMWAY

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 85

Above: Course navigators at Yellowstone Aerial Adventures are harnessed and tethered before traversing nearly 50 rope obstacles. PHOTO COURTESY OF YELLOWSTONE AERIAL ADVENTURES Right: With introductory-level heights, designated difficulty levels, a fixed system, and encouragement from a guide, almost anyone can overcome their fears and have fun on a ropes course. COURTESY PHOTO‌‌

ROPES COURSE ‌ p to 50’ U Ropes Course – West Yellowstone Yellowstone Aerial Adventures Available May-September The Adventure Pass $49 adults/$45 kids 6-12 (406) 646-5171 yellowstoneparkzipline.com

THE THRILL‌ Whether you’re young or old, spry or slow, adventurous or anxious, a ropes course is a great way to be introduced to new heights. Start the experience in flight school, where guides show you the ropes (pun intended). Course navigators are harnessed and tethered to the closed loop system. Then you’re off to traverse a series of 49 course elements. Aim for higher obstacles as you get more comfortable. Don’t worry, a guide is present to assist you every step of the way.

ASK THE EXPERT‌ Q: For a person afraid of heights, why might a ropes course be a good option for them to try?

A: “Ropes course, in this industry, is considered perceived risk. If you were to make a

86 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

mistake or anything, there really is no risk of falling to the ground outside of misuse of equipment. People every day go up there and overcome their fear of heights with support and encouragement.”

-E ric Becker Owner of Yellowstone Aerial Adventures

KEEP IN MIND‌ Children 6-12 can’t traverse the adventure course without an adult, so moms and dads harness up, too. The equipment handles up to 300 pounds, and closed-toe shoes are required.

DICTIONARY FOR THE DARING‌

Break-in: When the filaments of a rope settle in together, lengthening the rope slightly Jenny: A rope-making machine that twists several single-ply yarn or single fibers into one larger yarn Sheave: A grooved wheel or roller in a block or pulley over which the rope passes

ROCK CLIMBING ‌ p to 60’ U Rock Climbing – Billings City of Billings Parks, Recreation & Public Lands Available year-round Private outdoor lesson Approx. $50-$75 (406) 657-8371 billingsparks.org

THE THRILL‌ Billings Rimrocks attract rock climbers from across the nation; the rock face challenges the next-level adventurer. Learn the basics of rappelling and belaying while you ascend a variety of paths to the top.

Rock climbing does require a basic level of physical fitness, as upper body strength and flexibility are key to a successful summit. Remember, safety first – attempt your first climb with an experienced instructor.

ASK THE EXPERT‌ Q: What advice do you have for a rock climbing novice interested in getting started?

A: “Go for it. Learn the basics and do them well and just go for it. The Rims are really easily accessible. You need a small baseline of skills to set up to start. If you can, go with a friend that has a baseline of knowledge and equipment.”

- J im Rott Owner of SteepWorld

KEEP IN MIND‌ Whether inside or outside, rock climbing is a dangerous activity (perfect for the avid adventurer). Climb with a buddy and be aware of surroundings. Wear climbing shoes and use chalk for sweaty hands; other equipment varies based on the rock feature and level of difficulty.

DICTIONARY FOR THE DARING‌ Belay: A rope setup that catches a climber who falls, typically guided by a second climber Dyno: To jump across the rock face to reach the next hold, temporarily losing all contact with the rock Elvis: A leg that shakes uncontrollably, often due to exhaustion or nervousness

The Rimrocks feature climbing faces of up to 60 feet. PHOTO COURTESY OF DAVE M. SHUMWAY‌

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 87

A glider prepares to take flight from a hill in Bozeman, Montana.

The location offers stunning mountain views and an excellent setting for paragliding. PHOTO COURTESY OF BOZEMAN PARAGLIDING‌

PARAGLIDING ‌ p to 200’ U Paragliding – Bozeman Bozeman Paragliding Available February-November Introductory one day lesson $200 (406) 581-2955 bozemanparagliding.com

THE THRILL‌ The breathtaking mountain views in Bozeman, Montana, serve as the setting for this adventure.

You’ll be taught the basics of ground handling, forward launching and equipment technology by an aerial competitor with 20 years’ experience in the sport. The instructor focuses on modern techniques with an emphasis on safety. After the lesson, hike to the top of the training hill and attempt your first short flight – you won’t want to stop at one.

ASK THE EXPERT‌

Q: What can people expect during their first paragliding lesson?

A: “Usually people are sort of blown away that they were able to fly themselves off the training hill the first time.”

- Andy Macrae Owner of Bozeman Paragliding

KEEP IN MIND‌ Paragliding is unique in that there is no free-fall, and a paraglider elevates with nothing aside from downhill momentum and rising air current. Tandem glides are available upon request.

DICTIONARY FOR THE DARING‌ Launch: An official takeoff area Sailplane: An airplane with no motor Woffa: A non-pilot spectator

88 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

Proper body positioning is necessary to avoid injury, increase or decrease speed, and have the most enjoyable zip line experience possible. PHOTO COURTESY OF SNOWBOWL ZIP LINES‌

ZIP LINING ‌ p to 150’ U Zip Lines – Missoula Snowbowl Zip Lines Available June-September Four Zip Tour Approx. $37 (406) 549-9777 montanasnowbowl.com

THE THRILL‌ Want the maximum thrill with minimal effort? Try zip lining. This adventure is only a short hike away, where you and a friend can start on a tour of four zip lines. Before the zip, learn proper body positioning and safety measures. Then hook up your harness and fly down zips of 200, 600, 700 and nearly 1,000 feet before arriving safely at the bottom of the course.

ASK THE EXPERT‌ Q: How can zip lining help someone overcome a fear of heights?

A: “Each case is unique. A lot of people do overcome it. There’s a lot of people that do have a healthy fear of heights. We’re able to evaluate you on the practice line, and if there is an issue where we feel like you’re not going to be able to follow

instructions (due to fear), then you probably shouldn’t be on the zip line.

We never put someone in a position where they feel like they have to go.”

- Andrew Morris Zip line manager at Snowbowl Zip Lines

KEEP IN MIND‌ Zip lines operate rain or shine, so dress for the elements and in close-toe shoes. Weight restrictions require riders to be between 60 and 230 pounds. Parent or guardian permission is required for riders under 18, and zip lining is not recommended for riders who are pregnant or have heart problems, motion sickness, or back and neck problems.

DICTIONARY FOR THE DARING‌ Breaking strength: The amount of weight that can be applied to a piece of zip line equipment before it breaks Deflection: A sagging of the zip line cable which slows down a zip line rider Tension: Pulling a zip line cable tighter, minimizing deflection and making the zip line faster

Patti Armstrong and Crystal Hamilton own Stones and Bones Lapidary Jewelry at 701 N. 24th St. W.

Bijoutiful STONES AND BONES LAPIDARY JEWELRY

BY TARA CADY | PHOTOS BY LARRY MAYER

At the busy intersection of Broadwater Avenue and North 24th Street West lies a little-known rock shop. Patti Armstrong and Crystal Hamilton opened Stones and Bones Lapidary Jewelry in November 2014. The pair met at a rock expo, but their interest in gemstones spans generations.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 89

Dinosaur bone is transformed into spheres. Most of the red dinosaur bone comes from Utah.

rmstrong’s husband, Barry, comes from a long line of rock enthusiasts. His grandfather cut and tumbled stones 100 years ago and used to be the only one who had claim to the Montana blue agate. When Barry’s family discovered Patti was into rocks too, she inherited Barry’s grandfather’s old jewelry-making material.

Hamilton has been surrounded by rocks all her life. “My grandparents were into it, my great-grandparents,” she said. “I was always around it growing up.”

Both Hamilton and Armstrong felt like Billings needed a place for rock collectors. Their store buys, sells and makes jewelry out of various gemstones, including ones locals find on the Yellowstone River, like Montana agates and petrified wood.

Stones and Bones is stocked ceiling to floor with rocks, skulls and other artifacts, like velociraptor teeth; in some spots, piles of agates adorn the carpeting.

“If we had the building next door, we could probably fill it,” said Barry.

He should know, since his and Patti’s garage and shed remain storage for what doesn’t fit in the 701 N. 24th St. W. space.

“We ran out of room in the garage,” Patti said when asked why Stones and Bones opened. “(Rocks) don’t get appreciated very much sitting in a garage.”

Agates are tumbled and shaped into a cabochon for anything from belt buckles to jewelry.

“Just to get it shaped and polished is one to two hours,” Barry said. “And that’s just an average. Some pieces go quick, some you fight forever.”

Patti says it can waste a lot of material, especially if the stone is being cut for beads. Stones and Bones purchases beads from other retailers unless it’s a custom order because the process is time-consuming.

Tumbling the stones takes one week to one month depending on the equipment. Stones and Bones sells used machinery and teaches jewelry-making classes at $50 for two hours.

“You start with coarse grit, then medium (grit), then polish,” Hamilton said. “You have to be really patient and you have to clean after every process.”

Depending on the size Bears are of the stones, tumblers can cut out of smooth up to four pounds of obsidian for rocks at one time. pendants.

When not out rock hounding, Stones and Bones purchases awe-inspiring stones from customers and rock retailers and at shows, like the Denver Gem & Mineral Showcase held in Cut it out The saws the owners use to cut stone run on oil and are September and Billings Gem and Mineral Club annual rock dirty and loud, so they are kept at the Armstrong residence. show held in early May. But a diamond-encrusted grinding wheel, a machine that makes rock spheres, and a drill are Rockin’ requests used in-house.

The rocks that Stones and Bones cut and polish are made Stones are grinded and into cabochons and glued onto a pendant, ring, bracelet or polished into various belt buckle. According to their website, a cabochon is “any shapes. A circle or oval stone that has been worked to a polish and intended for jeware the most diffi- elry or the like.” They also make bookends and cut rocks into cult to perfect. spheres.

“You can take a rock that’s not very fabulous and make it fabulous,” said Hamilton. “I did one (sphere) that was 48 cuts to get it round enough. You have to grind all your points off.”

Requests for specific cuts sometimes have to do with the stone’s metaphysical – or healing — properties.

“When we first opened, everybody’s into the metaphysical,” said Patti.

90 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

The owners admit they have to research the suggested healing properties. They’re more enchanted by the rock’s outer beauty.

“It’s fun making stuff for people,” Patti said. She also enjoys seeing customers happy.

“I like getting the kids interested in it, too,” said Barry.

Stones and Bones isn’t exclusive to gemstones and jewelry; they also buy and sell meteorites and fossils. Hamilton added that children often teach them about their business with information like dinosaur names.

“They’re named and numbered,” said Hamilton of the artifacts. “I like to know where and when (they’re from).”

Barry says if they know that information it can make the artifact worth Megalodon shark teeth more money, but he are made warns that without the into earrings. right documentation, Stones and Bones cannot purchase it.

When someone brought in a T-Rex tooth and raptor claw, “he didn’t have any paperwork to prove that they were bought legally” and a sale couldn’t be made.

Some of the bones that filled with minerals over thousands of years can be made into jewelry.

“Agatized bones are gem-quality bones,” she said.

Patti prefers to keep items like dinosaur bones cheap so kids can go aahhh.

“YOU CAN TAKE A ROCK THAT’S NOT VERY FABULOUS AND MAKE IT FABULOUS.” Crystal Hamilton

A giant megalodon tooth is among items for sale at Stones and Bones.

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MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 91

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92 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

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FROM HIGHER EDUCATION TO HIGHER PURPOSE

BY MATT HUDSON

‌ ay marks the M end of one journey and the beginning of another, when graduating classes lift their caps and head to college or begin their careers.

In the following six pages, past, present and future students at two local landmarks, Montana State University Billings and Rocky Mountain College, credit education to paving the way to higher purpose.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 93

S

TAKING HER SKILLS TO NORTH BILLINGS MSUB FUTURE STUDENT, PIPER SKILLEN-ROBISON

oon to graduate from Hysham School, Piper Skillen-Robison isn’t sure college will make her busy life any slower.

“I’m slightly hoping,” said Skillen-Robison, 17. “But I’m already planning to be part of the student advisory board, and I want to get into a percussion group, so it’s not going to be a slowdown, I feel.”

The daughter of the Treasure County sheriff and a Hysham teacher, Skillen-Robison will graduate as valedictorian after what seems like an exhausting high school career.

She took part in “every club our school offers,” she said. That includes FFA, Pep Club and Spanish Club—until there weren’t enough people to keep it going. She played volleyball, basketball and ran track.

She’s been working for an accountant in Hysham. And she’s a volunteer firefighter in the co-op department with Custer, which can demand her attention at nearly any time. Skillen-Robison remembers one call, for which her dad woke her up at 3 a.m.

But that’s life in a small town.

“Motivated,” she said. “The town needs people to be involved, and my school needs people to be involved.”

She said one of the most rewarding extracurriculars was her volunteer work for Camp Postcard. She went to the camp as a junior high student and said it brought out the best in her, so she started volunteering there after her sophomore year of high school.

Montana kids visit the camp for outdoor activities, rock wall climbing, team-building and rifle classes.

“It’s completely free,” Skillen-Robison said. “Police officers from around Montana and Volunteers of America put it on, and we work with junior high kids that have social issues.”

She’ll take her resume to Montana State University Billings next year, where she was accepted with a scholarship from the school. She’ll follow her sister, who’s studying English.

94 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

BRONTË WITTPENN, GAZETTE STAFF‌

“I think it’d be great because it’s not that big,” she said of MSUB. “The classes are about 30 kids at most, and because I’m from a small town, that will help me adjust.”

She said she’s thinking of taking a few things off of her plate, though she hopes to stay on with the fire squad when she’s home; she’ll be sworn in as a reserve deputy soon.

Skillen-Robison plans to study psychol-

ogy at MSUB, hoping to apply her learning toward youth work and criminal justice fields. She graduates from high school this spring alongside a class of eight students.

And while her involvement in activities might change, there’s one that will likely stick with her. Before starting at MSUB, she’ll spend her third year working at Camp Postcard.

“It’s honestly the highlight of my summer,” she said. “I absolutely love it.”

SMALL-TOWN ROOTS, BIG PLANS

F

ROCKY FUTURE STUDENT, BRIANNA PETERSON

or a long time, Brianna Peterson felt she would attend college at Montana State University in Bozeman, like her dad did.

But during an application event at the beginning of her senior year at Laurel High School, she applied to Rocky Mountain College.

“They came back right away and accepted me,” said Peterson, 18. “And within a week they sent me the highest general scholarship you could get because of my academics.”

She toured Rocky and learned about its science programs. And when she won another scholarship, her plans changed.

Rocky was it.

Peterson was well-prepared to earn the scholarships. Having already collected college credits through dual enrollment and Advanced Placement classes in high school, she’ll graduate from Laurel with honors with a 4.3 GPA. She played softball for nine years before getting into an independent rugby team out of Billings. Her main focuses were her grades and her family, she said.

In April, Peterson flew to Washington, D.C., to compete in a government class national competition. The Laurel team, as a class, won the state competition in Helena to earn the national bid. The competition is like a giant research project.

“We study the Constitution and how it applies in today’s society,” she said.

“Founding Fathers and everything about government you can imagine.”

Students compete by answering questions from a panel of professionals—lawyers, judges and others. It has the feel of a quiz that won’t stop, she said.

At Rocky, she plans to study biology with hopes to reach medical school.

“I’ve always been (into) ‘Grey’s Anatomy,’” she said. “That’s my show. But medicine has always interested me. Science is my favorite subject.”

Rocky made sense to Peterson because

BRONTË WITTPENN, GAZETTE STAFF‌

the class sizes are small—she’s a selfavowed “small-town girl”—and she’s able to jump into the college atmosphere within reach of home.

This summer, she’ll take a vacation to another small town: Juneau, Alaska, where the peace and solitude might feel familiar.

When she returns, she’ll take what she’s learned to prep for life at Rocky. It’s both the studies and the independence that entice her.

“I think just getting on my own,” Peterson said. “Pursuing my dream, most of all, and just experiencing college life.”

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 95

FROM THE SOCCER FIELD TO THE SCIENTIFIC FIELD

D

MSUB 2017 GRAD, DANA LUBIENIECKI

ana Lubieniecki gave virtual reality headsets to a group of adults and asked them to multi-task—for science.

“Having participants play a game while standing up and doing other little balancing tests while they play,” she said. “They’re going to do that for five weeks.”

The experiment examined the effects virtual reality has on balance of older adults. It was part of her senior research project as a health and human performance student at Montana State University Billings.

She measured her study by examining the participants’ balance before and after using the headsets throughout the five-week period. With the recent growth in consumer-level VR devices, it’s now more feasible to study applications in fields like rehabilitation, which is what her test draws on.

“Our program is really good at getting involved in research,” said Lubieniecki, 22.

“We’re all required to do a senior thesis, which is basically our own research project.”

A native of Lakewood, Colorado, Lubieniecki came to MSUB on a soccer scholarship. She saw field time her freshman year and played four years in the competitive Great Northwest Athletic Conference.

She came in as a biology major, but taking a 100-level class in the health and human performance department, she decided to refine her interest to the human anatomy side of the discipline.

“I’ve loved it ever since,” Lubieniecki said. “We have really great advisors and professors in that department who really care about what you want to do in your education. That’s been an awesome experience.”

Through the athletic department, Lubieniecki served three years on the Student Athletic Advisory Committee. The student-athlete board gives feedback to department administrators on NCAA legislation and athlete issues, as well as community outreach. She became the committee’s vice president during her senior year.

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BRONTË WITTPENN, GAZETTE STAFF‌

And while that group reached out to the community, Lubieniecki said the community did the same for them. During the soccer preseason, when the team is on campus but the school isn’t up and running for the academic year, she said about 14 families host the athletes for daily dinners.

“It just goes to show how much Billings does support the university, and we try to give our support back as much as we can,” she said.

Lubieniecki wants to get into physical

therapy, rehabilitation or a related field with her degree. There’s no rush, though.

She’ll take a year off and return to Colorado after years of conference soccer and education that all ceased this spring.

She’ll remember Billings for the tightknit atmosphere that grew around the Yellowjacket soccer squad.

“You really get close with the community that way, and you get a lot of people supporting the university and our program,” she said.

WHEN THE CLASSROOM OPENS DOORS

C

ROCKY 2017 GRAD, COURAGE LOUVIERE

ourage Louviere helps to host one of the biggest parties in Billings.

It was a mixture of events that led her to it, really. One was a semester abroad in Edinburgh, Scotland, where she studied in a program focused on hospitality and tourism.

That trip fit into her business management studies at Rocky Mountain College.

Louviere, a 21-year-old Darby native, started her major junior year after studies in Scotland piqued her interest.

“The small classrooms are great because all of the classes are mostly discussion, which I think for business is the most practical,” she said. “And through that is what inspired me to do an internship at the clinic.”

Specifically, the internship was with the Billings Clinic Foundation, where she helped organize and execute the organization’s Billings Clinic Classic fundraiser. With golf tournaments, raffles, an auction, street dance and performances, it’s one of the larger annual events in town.

Louviere started at Rocky as a music-focused student. Having played piano for more than a decade, she picked up the interest and worked alongside a professor there.

It turned into a minor, which she’ll add to her business management degree at graduation this spring.

Business management took up most of her attention in the last two years of college, but one part of music studies stuck; she’s been teaching young musicians piano for a couple years.

“My piano professor helped me get in touch, because people are reaching out for piano teachers all the time,” Louviere said.

“And so she was just passing them off to me and pretty soon, by word of mouth, I had more students than I could take.”

She now teaches six students, who range from six years old to 11.

And this year, just like the last, May is really when the Classic preparations kick into gear, she said. The foundation invited her to stay on after last year’s event.

“I decided that I’m going to do the Clas-

HANNAH POTES, GAZETTE STAFF‌

sic again this summer,” she said. “And I really have grown to love Billings.”

She said the networking she was able to do at Rocky and through her internship has added value beyond classroom studies.

And while Louviere graduates this spring, she’s not sure if she’s ready to leave the things she built in Billings. She said it was important to sit back and absorb from

mentors while in school.

“I’ve grown from my freshman year to my senior year,” she said. “To just getting my foot in the door with people like my piano professor and the academic vice president and the (Rocky) president, and basically just observing them and working under them.

Helping them out.”

What’s next is up to her.

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 97

T

MAKING THE MOST OF OPPORTUNITIES MSUB ALUM, TROY KANE

roy Kane has marked his life with variety. From his education to a fruitful career, the first opportunity begot the next.

He grew up in blue-collar Butte until his senior year of high school, when he moved to Red Lodge.

“I have no complaints on either one,” said Kane, 47.

He joined the Coast Guard after school and served four years. Afterward, he started college at the University of Montana in Missoula. He characterized his studies as a mish-mash—sociology with an emphasis in criminology in addition to general education classes.

He transferred to Montana State University Billings to work on his bachelor’s degree in sociology. He was a non-traditional student, having not enrolled right out of high school. It’s often said at the university that the traditional MSUB student is a non-traditional one.

This time, the emphasis was on psychology. But he said the course menu of statistics, English literature, Native American studies and sciences was the bedrock.

“The one thing that I think is always valuable in education, especially a liberal arts education, is you get a taste for everything,” he said. “You have to think a little differently.”

Kane planned to use his degree to get into law enforcement. He did just that after graduating in 1996, starting as a deputy with the Yellowstone County Sheriff ’s Office. He worked patrols over four years.

Kane credited his variety in studies, in part, when he took an opportunity to go into pharmaceutical and biotech sales. It was a bit out of his comfort zone but he was tired of selling handcuffs, he quipped.

So he took a sales job with Johnson & Johnson in 2000, covering a swath of Montana and part of Wyoming.

Seven years later, he challenged himself with another position.

“I had the opportunity to go work for Blue Cross Blue Shield of Montana, and that was again kind of stretching my comfort zone a

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COURTESY OF TROY KANE‌

little, because it was an area a little outside my expertise and knowledge,” he said.

Kane became a district salesman out of Billings in 2008 and worked there until 2015.

“There’s a pattern here,” he said. “I can’t stay anywhere.”

He started at PayneWest Insurance two years ago as manager of benefit planning.

And for now, he’s stationary, save for a commute to Billings from his home in Red Lodge.

Through the journey, he’s been married to his wife for 29 years and has three kids.

Billings has been good to him, he said, and

he wanted to be good back. Kane now serves on the MSUB Foundation board, the fundraising arm of the university. He also has a daughter attending his alma mater.

Kane said that through his career, he encouraged colleagues to go back to school if they wished. He said his own path showed the non-traditional route can be an opportunity, or in his case, bring a little variety.

“One of the things I feel is important is what the school contributes to the local economy—how many people graduate from MSUB and go right to work in the Billings area,” he said.

M

SKILLS FOR A LIFETIME ROCKY ALUM, MEGAN KONGAIKA

egan Kongaika said that she has a network of former Rocky Mountain College students to thank, in part, for helping her along in her career.

A native of Glendive, Kongaika followed her older sister to Rocky in 1999 to pursue an education degree with a focus on English literature.

“It was a symbiotic relationship between the professors and the classroom, and they were almost more like facilitators than lecturers,” said Kongaika, 35. “And I really loved that about the structure.”

She said the school instilled professionalism and growth into the schoolwork, and it served her well years after.

With her degree, Kongaika took a teaching job in Anchorage, Alaska, in 2004. She worked four years and met the man that would become her husband. When the time came that she’d have to make a long-term commitment in Alaska, she decided to see what other opportunities were out there.

She moved back to Billings to pursue her master’s degree in public relations through MSUB. But her Rocky roots landed her a job.

She applied for a communications position at Employee Benefit Management Services, a Billings-based company led by two Rocky boosters. She earned her master’s within her five years at the company.

“Those five years of mentorship under (Rocky grad LynAnn Henderson) were just incredibly transformational,” Kongaika said.

“And I don’t know how much of it you can pin on being a product of Rocky, but I would have to argue at least some of it.”

She said she found the same growth mentality with the company that she had in college.

Nine months after earning her master’s degree, she took a job at Billings Clinic. She said it was another learning process, jumping into a medical science community and communicating it to the public.

And two months ago, she made the jump again, taking a public relations job with Al-

LARRY MAYER, GAZETTE STAFF‌

tana Federal Credit Union.

Kongaika said she keeps in touch with an education professor at Rocky, as well as her college roommate, whom she calls her “professional partner in crime.” Together, they’ve been handling marketing for the Yellowstone County Relay For Life for 10 years.

This year, they’re chairs for the event.

Now in a new job in Billings, with a young family, she said the mindset fostered

at Rocky is becoming a model for the company world.

“I think businesses are starting to follow that model and sort of tip hierarchy on its side, because there’s a lot of brilliancy that comes out of youth and a lot of progression that comes out of having youthful people at the table,” Kongaika said. “And I feel like Rocky has really understood that for a very, very long time.”

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 99

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THE

RUNDOWN

BY TARA CADY

Runners cross a bridge in John H. Dover Memorial Park in Billings last July. GAZETTE STAFF

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 101

HIT THE

GROUND RUNNING C

As a personal trainer, Eades focuses more on what is gained than what is lost with her clients.

Self-esteem, flexibility and endurance grow with each step.

“The weight loss is a byproduct,” she said.

Eades is licensed to use software made by dietitians to develop an eating plan based on exerbody and goals. cise intensities with goals of increased “You have to find out where you fit,” muscle mass and decreased Eades said. body fat percentage in mind.

Do you need to start off “The food that you’re slow, walking around the putting into your body neighborhood daily, inis the fuel for your creasing speed and durun,” she said. ration every other trip?

Even last night’s Are you a self-motidinner impacts the vator, or do you need next morning’s run. friends, trainers or “If you are overmobile apps to hold eating and not exyou accountable? pending energy, it Get reacquainted doesn’t matter how good with running using the you’re eating. You’re going Couch to 5K running app. to gain weight,” said Eades.

Time Out Sports in Billings Suz ie E a d “You body’s made to move.” and the Montana Women’s Run es Balance between nutrition and have also hosted “getting started” clinexercise while maintaining motivation is key ics weeks before a scheduled run. to getting that “runner’s high” everyone talks Eades says aside from the health benefits, “it’s about. about coming together as a group.”

“It’s when you get into the groove. All of a “You see someone else with the same race sudden it clicks and you’re in it. You’re just floatshirt and can instantly connect,” Eades said. “You ing down.” can say, ‘We sweated the same day.’” ertified health coach and Q360 Health owner Suzie Eades knows a thing or two about fitness and nutrition. It isn’t necessarily about getting a running start; it all depends on your

MYTHS THAT MOVE YOU Muscle does not weigh more than fat; it’s just compacted and takes up less space in the body.

When you perspire, you’re not necessarily working up a sweat.

Some people sweat more easily than others and should be careful to avoid dehydration.

2017 BILLINGS RUNS 102 I MAY/JUNE 2017 I MAGIC CITY MAGAZINE

MAY 6 e Run for Lif, 10K, 5K 1-mile

MAY

MAY 13 Montana un R Women’s-mile 5-mile, 2

MAY 21 n’s ave n u R for Hkee Sa 10K, 5K 13.1-mile,

THE

ACTIONPOINT For long distance Yellowstone Rim Runner Cris Hernandez, 5Ks are “just another day of jogging with a whole mess of people.” For others, 5Ks are the end goal. No matter the distance, planning is important.

Certified strength and conditioning specialist Cherie Straus of Billings Clinic and One Fitness has some advice on how to prepare for race day.

SET A GOAL

 Identify fitness level  Record longest run  Define desired distance  Decide running location  Determine preferred budget, climate, elevation and terrain

MARK YOUR CALENDAR 4 to 6 months before the race:

3 to 5 months before the race:

1 ½ months to 3 months before the race:

 Get a physical  Register for a race and make hotel arrangements, if necessary  Keep a running log  Talk to a professional  Utilize online training tools  Plan training runs

 Break in new gear  Experiment with running nutrition  Mentally prepare

 Examine the race course  Last week or two of hard  Look for signs of overtraining training (e.g., elevated  Get a massage heart rate)

2 to 4 months before the race:

1 to 2 months before the race:

 Assess current fitness and adjust training schedule  Get a massage

 Make sure you’re on track for race day  Get any necessary new gear

DETERMINE THE TAPER

After your peak running distance, cut back your mileage before race day. Because training requires calories, decrease caloric intake as you decrease distance and increase your pace.  5K – taper off 7 to 10 days before the race  Half-marathon – taper off 1 ½ to 2 weeks before the race  Marathon – taper off 2 to 3 weeks before the race

DAY BEFORE THE RACE

 Relax  Eat an early dinner  Visualize success  Don’t stress about getting enough sleep

3 to 5 weeks before the race:

1 to 2 weeks before the race:

RACE MORNING MEAL

 Eat 1,000 calories 4 hours before a marathon or ultramarathon or 300 to 400 calories two hours before  Limit fiber and fat  Small amounts of carbs stave off hunger

 Taper  Sleep well

GO THE DISTANCE  Don’t drink water every few minutes  Avoid carb-loading, too much water or fiber, alcohol and new foods

RECOVERY MODE  Get a massage  Do short, easy runs  Make a new goal

“People think you need to be trained for every race,” said Straus.

“So what, you walk. Who cares?”

MAY 27 es ish Warrior Wun Fun R -mile 10K, 5K, 1

JUNE

JUNE 11 lon 0 4 6 Duath e g n e ll Cha 5K, Duathlon, kids run

JUNE 17 Sole Run rt a He and 2-mile , K 5 10K, lk health wa

JUNE 24 ide R ve o D r Funil Run and Tra e 3.4-mil

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 103

PART E H T F O YELLOWSTONE RIM RUNNERS CLUB RUNS MONDAYS AT 6 P.M. Meet at Swords Park, Swords Park Drive

WEDNESDAYS AT 6 P.M.

First Wednesday Meet at Time Out Sports, 1595 Grand Ave. Second Wednesday Meet at Pioneer Park, Third Street West and Avenue C Third Wednesday Your choice:  Meet at Canyon Creek

Brewing, 3060 Gabel Rd.

 Meet at Applebees,

204 Main St.

Fourth Wednesday Meet at Angry Hanks, 20 N. 30th St. Fifth Wednesday Meet at Pioneer Park

SATURDAYS AT 7 A.M.

Meet at Billings Family YMCA, 402 N. 32nd St.

SECOND AND FOURTH SUNDAYS AT 7 A.M. Meet at Swords Park

PACK R unning partners keep each other accountable and safe. With so many local runners, why not run together?

The Yellowstone Rim Runners have been jogging since fall 1981, nearly 36 years.

Club treasurer Cris Hernandez says the nonprofit group began as a social outing, with organized small races for “tracksters and running enthusiasts.”

As the club grew, it became more official with bylaws, dues and later joining the Road Runners Club of America. Although there are gym-specific and school-specific groups, as well as friends who regularly run together, the Rim Runners are the only nonprofit running club in the area. The group boasts 650 members.

“Billings is a community full of running and active groups,” Hernandez said. “There are the cyclists, river rats, gym rats – of which some are cross-fitters who incorporate running. Let’s not forget the tri-athletics: swimming, biking and running. The Yellowstone Rim Runners have members that participate in all of these sports.”

According to Hernandez, an emerging craze is trail running.

“You can run anywhere that makes you happy— sidewalk, street, grass or trails,” he said. “There are all kinds of studies and opinions, but basically the body is an amazing machine that can adapt.”

Hernandez says most falls happen on sidewalks with uneven surfaces, meaning more runners are taking it to the streets.

JULY 15 te Big Sky SdtaRaces a Games Ro 10K, 5K 13.1-mile,

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JULY 16 te Big Sky Sta iathlon Games Trth n & Dua lolon/ th ia Tr t n ri p S Duathlon

Competitive vs. fun runs

“The big difference is time,” said Hernandez. Competing requires training, and most will have a routine that involves every day of the week.

“Even the rest day will have some sort of cross-training session,” he said.

According to Hernandez, three or four days a week will suffice for the “fun runner.”

“An easy three-mile on each day can maintain a healthy attitude for running, as long as on the other days the person does some form of activity,” he said.

“For the fun runner, all you need is comfortable clothing and good shoes. The more a person gets into the sport, the more proper, comfortable clothing becomes a necessity.”

Hernandez says the more you run, the more shoes you’ll need.

“Even for the person who runs three, four times a week, (they) will need a minimum of two pairs that are used strictly for running,” he said.

2 AUGUST 1e Run Lif Quality of, 2-mile 5-mile

AUGUST

0 AUGUST 2a Montan n Warrior Ru K 8.5-mile, 5

6 AUGUST 2eat H e th t a e B 5K

RULES OF THE ROAD COURTESY PHOTO

A friend in fitness‌

Hernandez says to find a knowledgeable companion that leaves ego aside, or join a club that has someone willing to work with you while keeping you healthy.

“Join a group of people that will assist you in finding your right speed and distance or preference,” he said.

The Yellowstone Rim Runners’ website, rimrunners.org, has a calendar for weekly group runs and larger events, like the Montana Cup in October.

“At the group runs, a person can meet others that will help or point you in the right direction for speed work, hill training, trail running or simply slow run/walk participation,” Hernandez said.

The Montana Cup‌

The Montana Cup is a team cross-country race held every year since 1992 the weekend after state high school cross-country championships. Billings is hosting the event — the third time since its inception — on Sunday, October 29, 2017. The Rim Runners are charged with or-

ER 17 SEPTEMB arathon M a n Monta ile, 13.126.2-m kids run mile, 10K,

SEPTEMBER

ganizing the run.

“The format of the race is like a collegiate or European cross-country race,” said Rim Runners vice president Brad Coutant. “The men and women race separately over the same course.”

The teams are divided by the seven largest Montana communities: Missoula, Kalispell, Great Falls, Helena, Butte, Bozeman and Billings.

The race is between 5K and 8K, or 3.1 and 5 miles.

“I am attracted to the team aspect. As adult runners, we have few opportunities to run as part of a team, and I enjoy being able to contribute to a team effort and cheering on my teammates,” he said.

Coutant views hosting the cup as a matter of community pride.

“We will have many of the best runners in the state in town for the race, and we want to put on a well-organized and enjoyable race for them,” he said.

Go to montanacup.com and rimrunners.org for detailed information on the Montana Cup.

ER 23 SEPTEMB Run Pump N very for Reco ive SaturdayuLn Fun R 2-mile

29 OCTOBERCup a n ta n Mo 5K to 8K

OCTOBER

Run facing/

against traffic

Step aside for

oncoming vehicles

Run “unplugged”

to hear surroundings Dress in bright, reflective clothing Use a clip-on light at night

MOTIVATION TO STAY ON TRACK A running partner

with the same goals and abilities Being part of a community of athletes Earning the swag that comes with completed runs

R 23 NOVEMBeEy! Run rk Tu ! n u R 5K, street mile dash

NOVEMBER MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 105

PUT YOUR

PAVING THE WAY  Road shoes are

more cushioned than trail shoes.

 A trail shoe has

more aggressive tread, and the mesh is woven tighter to protect from the elements.

Thompson says no two feet are the same, not even your own, so don’t be surprised to need two different-sized shoes. Your best walking shoe is going to be a running shoe.

BEST FOOT FORWARD

N

ike’s putting it simply. However much we’d like to “just do it,” there’s a reason an exercise science degree exists. Cindy Thompson, owner of Time Out Sports in Billings, explains what every beginning runner needs to know to get going.

Thompson says of all the equipment a runner has, shoes are the most important.

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Cindy Thompson COURTESY PHOTO

“It’s the one time in your life that you can’t pick out shoes by looks,” she said.

The pressure walking puts on your joints is two to three times your body weight; five to six times when running. Lingering issues like joint pain and shin splints might point to the wrong shoes.

“There’s enough problems in the world. You don’t need your body to be one of them,” Thompson said.

COTTON IS ROTTEN That’s right – no more T-shirts, thick hoodies or cotton socks. Cotton absorbs moisture but doesn’t do anything with it, leaving your clothing moist and body uncomfortable.

“A true running sock will stay the same size at the end of the day,” said Thompson.

Moisture-wicking material is ideal for any garment. It pulls the moisture away from the body, is breathable and won’t cause chafing.

But there can be too much of a good thing.

“There’s nothing worse than overdressing,” Thompson said. “Dress as if the temperature is 20 degrees warmer than it actually is because you will overheat quickly.”

IF THE SHOE FITS It’s one size larger to accommodate for swelling.

The ball of your foot should fall on the widest part of the shoe.

It’s custom to your feet, whether they’re flat, wide or have a flexible arch.

The heel-to-toe drop is 12 mm or less.

Thompson, who has been selling shoes for 30 years, says that the shoe should feel comfortable from the very beginning and doesn’t need to be worn in. The only exception is a shoe meant to realign a flat foot.

Animal Clinic of Billings

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Animal Surgery Clinic of Billings • Medical • Grooming Services • Spinal Surgery • Dental • Physical • Wellness Rehabilitation • Injuries • Emergency Service • Stem Cell Therapy • New Patients • General Surgery Welcome • Orthopedics • Referrals Welcome • Special Diagnostic, Imaging & Surgery Ken Brown, DVM • Bryna Felchle, DVM • Mandy Barnes, DVM Bobbi Jo Massic, DVM • Darleen Miller, DVM • Stuart Sherburne, DVM Christiane Youngstrom, DVM • Kay Lynn Allen, Laura Moore, Canine Physical Rehabilitation • Donna Rae Alexander, Professional Groomer 24-Hour

406.252.9499 1414 10th St. W. • Billings 1/2 Block North of Grand Ave. on 10th St. W.

Change Your Life with Better Hearing

Invisible Hearing Aids

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Digital Hearing Aids, Open Ear Hearing Aids in all price ranges.

Dr. Gene W. BukoWski, Au.D. Doctor of Audiology Hearing Aid Specialist 38 Years Experience 111 S. 24th St. W Billings • 656-2003

Rimrock Mini Mall across from Rimrock Mall & K-Mart

Convenient parking next to office door

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 107

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Winter ArtWalk

Toucan Gallery 1] Jennifer Tolton & Karen Tibbs 2] Rev. Steve & Julie Gordon, Barbara Bryan 3] Jackie Kirschenmann, Lexie Lynch & Kelly Kovash

Jake Shimabukuro

Alberta Bair Theater 4] Jake Shimabukuro & Taven Stieg

Art Auction 49

Yellowstone Art Museum 5] Barb Skelton & Paul Gatzemeier 6] Chris & Jennifer Boyer 7] Larry Campodonico & Donna Yeargain 8] Ellen & Daniel Erikson 9] Nancy & Keith Rupert 10] Michael & Meagan Blessing 11] Melissa & Gary Oakland, Robyn Peterson 12] Sharon Peterson, Carol & John Green 13] Dan & Theresa Burkhart 14] Holly & Ryan Cremer

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Winter ArtWalk

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Yellowstone Art Museum 15] Heidi Mitchell, Mika Donohue & Tate Mitchell 16] Sally Phillips & Barbara Garrett 17] Sandy Short & Mary Davis 18] Steve & Vicky Stanley

The Sleeping Beauty

Alberta Bair Theater 19] Skipp, Misti & Olivia Milligan

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Archaea Exhibition Opening

Yellowstone Art Museum 20] Sandy & Bill Anderson 21] Larry & Ruth Martin, Carol & John Green 22] Nicolas Jacob, Chemss Boubakar, Amelie Drugnanne, Leyla Djibo & Abdulla Al-Bader 23] Rosane Volchan O’Conor & Erika O’Conor 24] Ted Kim & Michelle Dyk

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Alberta Bair Theater 25] Stephanie Jimmerson, Scotti Young, Michelle Hilbert

Photos Courtesy of Dixie Yelvington/Yellowstone Art Museum; Virginia Bryan/ ArtWalk Downtown Billings; Jody Grant/Alberta Bair Theater.

Always open Sundays 12 – 4 Shop Local, Shop Downtown 2814 2nd Avenue North Billings, MT 59101

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Enhance your natural beauty

May CORE Laser Special 10% off all package treatments (Up to a $350 value) Radiesse Special $100 off treatment

June Brow Revival Purchase Ultherapy for your brow and receive a free brow wax Restylane Lyft Special $50 off treatment

What’s New Professional Lash Extensions Feel beautiful and confident with luscious lashes that last

Facial Plastic Surgery and Medical Spa Your face is complex. Trust it to the only physician in our region who is double-board certified in Facial Plastic & Reconstructive Surgery and Otolaryngology-Head and Neck Surgery, Dr. Matthew Wolpoe.

To schedule a consultation, please call (406) 657-4653 or visit billingsclinic.com/facialplastics

FSA Food Show Expo Center at MetraPark metrapark.com

MAY Exhibition is ongoing: Boundless Visions: Selections from the Permanent Collection Yellowstone Art Museum artmuseum.org

May 12-14; 19-21; 26-28 SUDS NOVA Center for the Performing Arts novabillings.org

Exhibition is ongoing: Archaea: Rosane Volchan O’Conor Yellowstone Art Museum artmuseum.org

May 13 Venture Improv NOVA Center for the Performing Arts novabillings.org

May 5-6 Princess Days ZooMontana zoomontana.org

Drawing as a Conversation Yellowstone Art Museum artmuseum.org Gregory Alan Isakov in concert Pub Station Ballroom 1111presents.com Read to a Dog Billings Public Library billingslibrary.org MSU Billings Commencement Rimrock Auto Arena at MetraPark metrapark.com

High Noon Lecture Series The Beartooth Highway Western Heritage Center ywhc.org

Docent 2nd Saturday: Art for Kids Yellowstone Art Museum artmuseum.org

May 6 First Saturday $1 Day Yellowstone Art Museum artmuseum.org

Artrageous Alberta Bair Theater albertabairtheater.org

Montana Women’s Run Downtown Billings womensrun.org

Princess Days ZooMontana | May 5-6 It’s the dream of every little girl and boy (let’s face it, grown-ups, too) that their favorite fairy tale stories come to life. ZooMontana makes those dreams come true with the help of Ever After Events.

Bring your young royalty to meet their favorite princesses for photos and a scavenger hunt, in addition to other games and activities. Feel like playing dress-up? Costumes are encouraged.

Visit zoomontana.org for additional information.

Big Sky Volleyfest Expo Center at MetraPark metrapark.com

Rocky Mountain College Commencement Fortin Education Center rocky.edu

May 7 41st annual Spring MX Scrambles Billings Motorcycle Club bmcmontana.com

You Knew Me When in concert Yellowstone Cellars & Winery yellowstonecellars.com

Artful Women of Montana Billings Public Library billingslibrary.org

May 6-7 Festival of One-Act Operas NOVA Center for the Performing Arts novabillings.org

Canyon Creek String Ensemble in concert American Lutheran Church amluth.org

May 10 YAM Teens Yellowstone Art Museum artmuseum.org May 11 Theodore Waddell Book Signing Yellowstone Art Museum artmuseum.org May 11-14; 18-21 Arsenic and Old Lace Billings Studio Theatre billingsstudiotheatre.com May 12-13 Loretta Lynn Area Qualifier Billings Motorcycle Club bmcmontana.com

May 18 International Museum Free Day Yellowstone Art Museum artmuseum.org

Great Strides for Cystic Fibrosis Veterans Park fightcf.cff.org

May 19 FAM at the YAM Yellowstone Art Museum artmuseum.org

May 13-14 Raven’s Café Mother’s Day Brunch Special Yellowstone Art Museum artmuseum.org

May 20 Adult Art Education Cola Pen Drawing Workshop Yellowstone Art Museum artmuseum.org

May 14 Everclear 2017 Tour Pub Station Ballroom 1111presents.com

19th annual Heritage Home Tour Moss Mansion mossmansion.com

May 15-20 Wine & Food Festival Various locations winefoodfestival.com

Stream Girls Montana Audubon Conservation Education Center gsmw.org

May 17 Amy Grant in concert Alberta Bair Theater albertabairtheater.org

Patches Carnival Lot at MetraPark metrapark.com

Run for Heaven’s Sake Rimrock West Park runsignup.com

May 25 After 5 Unplugged Yellowstone Art Museum artmuseum.org The Knitting Circle Billings Public Library billingslibrary.org

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May 27 Trout Steak Revival in concert Pub Station 1111presents.com

June 20 Paul Simon in concert Rimrock Auto Arena at MetraPark metrapark.com

May 27-28 Montana Arabian Horse Show Superbarn at MetraPark metrapark.com

June 22 The Knitting Circle Billings Public Library billingslibrary.org

May 28 Veterans and Armed Forces Free Day Yellowstone Art Museum artmuseum.org Senior High Graduation Ceremony Rimrock Auto Arena at MetraPark metrapark.com Skyview High Graduation Ceremony Rimrock Auto Arena at MetraPark metrapark.com West High Graduation Ceremony Rimrock Auto Arena at MetraPark metrapark.com Billings Central Catholic High School Graduation Ralph Nelles Activities Center at BCCHS billingscatholicschools.org

JUNE June 1 Alive After 5: Pinky and the Floyd Pub Station downtownbillings.com June 2 Funky Bunch Senior Send-Off! NOVA Center for the Performing Arts novabillings.org

Alive After 5: The Last Revel Pita Pit downtownbillings.com June 23 Chamber Open Golf Tournament Briarwood Golf Club billingschamber.com

Strawberry Festival Downtown Billings | June 10 Celebrate the sweetness of soon-to-be-summer with food and fun in the heart of the city. In its 26th year, the downtown event showcases diverse arts and crafts, free activities and live entertainment. And don’t forget the fare – fresh produce, food trucks and a massive 60-foot strawberry shortcake. Learn more at downtownbillings.com.

Free First Fridays Wise Wonders Children’s Museum wisewonders.org June 3 First Saturday $1 Day Yellowstone Art Museum artmuseum.org Yellowstone Highland Games ZooMontana zoomontana.org Read to a Dog Billings Public Library billingslibrary.org 29th annual SpringFest Moss Mansion mossmansion.com June 3-4 Montana Renaissance Festival ZooMontana zoomontana.org

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June 7-9 20th AVA Biennial Convention Red Lion Hotel and Convention Center 2017avaconvention.org June 8 Alive After 5: Dirty Power Last Chance Pub & Cider Mill downtownbillings.com June 9-10 Big Sky Challenge Pro Hill Climb Billings Motorcycle Club bmcmontana.com June 9-11; 15-18; 22-24 Ruthless! The Musical Billings Studio Theatre billingsstudiotheatre.com June 10 Trunks & Treasures Tour Moss Mansion mossmansion.com Strawberry Festival Downtown Billings downtownbillings.com

June 11 406 Duathlon Challenge Q360 Health 406raceseries.com 24th annual Festival of Cultures Rocky Mountain College rocky.edu June 13 Artful Women of Montana Billings Public Library billingslibrary.org June 15 High Noon Lecture Series “My Duties…Are Not So Clearly Laid Down…”

Western Heritage Center ywhc.org Alive After 5: Exit 53 Commons 1882 downtownbillings.com June 17 Heart and Sole Race St. Vincent Healthcare heartandsolerace.org

June 24 Billings’ Biggest Garage Sale Upper Parking Lot at MetraPark metrapark.com Nothin’ Yet Trio Yellowstone Cellars & Winery yellowstonecellars.com Dover Fun Ride and Trail Run Dover Park runsignup.com June 29 Alive After 5: Bucky Beaver Ground Grippers Café Italia downtownbillings.com

JULY July 1 Beatlemania On Tour Alberta Bair Theater albertabairtheater.org Read to a Dog Billings Public Library billingslibrary.org July 4 Laurel’s 4th of July Celebration Various locations laurelmontana.org

July 6 Larry Gatlin and the Gatlin Brothers in concert St. John’s Lutheran Ministries & Mission Ridge sjlmevents.org July 7 Relay for Life of Yellowstone County Billings West High School acsevents.org July 7-9 Summerfair Veterans Park artmuseum.org July 8 Trunks & Treasures Tour Moss Mansion mossmansion.com

July 11 Artful Women of Montana Billings Public Library billingslibrary.org July 13 Alive After 5: Big Trouble Tiny’s Tavern downtownbillings.com Diamonds in the Rough in concert St. John’s Lutheran Ministries & Mission Ridge sjlmevents.org July 14-16 Big Sky State Games Various locations bigskygames.org July 15 Montana Brews & BBQs Chiesa Plaza at MetraPark metrapark.com

All Original Car Show North Park billingsoriginalcarshow.org July 17 Downtown at the Mustangs Dehler Park downtownbillings.com July 20 High Noon Lecture Series Sgt. John Ordway of the Lewis and Clark Expedition Western Heritage Center ywhc.org Parker Brown and the Bleedin’ Hearts in concert St. John’s Lutheran Ministries & Mission Ridge sjlmevents.org Alive After 5: The Wench Montana Brewing Co. downtownbillings.com

Montana Brews & BBQs MetraPark | July 15 Quench your thirst with one of many Big Sky brews at the seventh annual Montana Brews & BBQs event. Featuring home-state breweries from Billings and beyond, enjoy local favorites or sample something new. The beer is served directly from keg to cup – the purest and freshest available – so it keeps you cool even on the hottest mid-summer day. Information about these lakeside libations is available at metrapark.com.

We support local because it’s good for locals.

We put as much elbow grease into getting you the best loan as you put into serving the community. Helping local businesses thrive—it’s you and together.

Find out more at firstinterstate.com

MAGIC CITY MAGAZINE I MAY/JUNE 2017 I 113

BY TARA CADY | PHOTO BY CASEY PAGE

BUILD YOUR OWN WINE RACK Materials:‌

Power drill and drill bits 8 screws 2 pieces of wood (size varies depending on how many bottles you want to display) 4 large U-bolts (We used 3/8x4-5/8x3-1/2) 4 small U-bolts (We used 5/16x2-1/2x1-3/8) At least 4 four-inch mending plates (not shown) 2 hooks for hanging the wine rack Paint 1 wine bottle

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Instructions:‌

1. Paint wood and U-bolts, if desired.

2. Determine the width you’d like between the two planks and drill two four-inch mending plates equidistant apart onto the back of the boards.

3. Determine where you’d like the bottle necks to rest on the lower board using a corked wine bottle. Mark on the board using a pencil where each small U-bolt should be.

To keep it easy, label them equidistant apart, or choose to separate the bottles as you prefer. Drill holes for the small U-bolts and fasten the bolts into their spots.

4. Place the wine bottle into each of the small U-bolts upside-down to ensure it fits. Note where the bottom of the bottle rests on the top board.

5. When choosing where to place the large U-bolts, give yourself enough room to lift the upside-down bottle out of its place. We recommend placing them more than halfway down the largest part of the bottle. Drill holes for the large U-bolts and fasten the bolts into their spots.

6. Feed the wine bottle through each of the large U-bolts and into the corresponding small U-bolt to ensure it fits.

7. Drill the hooks onto the back of the top board in a spot where they’ll be hidden when hung.

8. Hang on wall studs to ensure sufficient support.

We learned the hard way:‌

The size of the boards need to be sturdy enough to hold wine bottles, plus tall and wide enough to display the number of bottles you desire.

Paint may get underneath the boards, so be sure to air dry the unpainted side. Spray paint will take two to three hours to dry.

The U-bolts will take the longest to dry unless you’re able to hang them up while painting.

Pencil marks may not show up on a darker paint color.

Make sure the wood is thin enough to ensure room to fasten nuts to the back of the U-bolts.

If the U-bolts are pushed too far into the wood, the bottles won’t fit inside.

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