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Vol. 115 No. 5
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JANUARY 31, 2020
Pasta, music gives crowd Local FSA helping of comedy workshops STAFF REPORT
M
usic may have been the message for the 2020 Pops and Pasta Concert held Sunday in the Solberg gymnasium on the Bowman High School campus. But the more than 50 students involved in performing the Bowman Rotary and Bowman County High School Music Department co-production made sure there was a healthy dash of comedy added to the 2020 recipe in front of approximately 300 people. For Charmaine Martian, the director of the music department, some of the show came as a surprise, but she said she knew it was going to be good. The performances involved the stage band and the full choir as well as small groups of students working on comedy skits, along with several solo performances. Some of the soloists, such as Ashlynn Dix, Alison Hoff, Alyssa Buckman, Brady Hendrickson, Katelyn Griggs and Mitch Stuber would make repeated visits to the stage as part of a larger group. For Dix and Stuber, their roles as the emcees for the evening virtually kept them on stage for most of the evening. Among the musical performances were “Ain’t No Mountain High Enough”, “Imagine”, “In AnothAshlynn Dix (left) reacts to a message being passed in a comer’s Eyes”, “Suds in a Bucket”, “Mercy” and “A Coal edy skit set in a movie theater during Sunday night’s Pops Miner’s Daughter.” and Pasta Concert in the Solberg gym. To add comedy to the concert, the students also PHOTO/Brad Mosher performed a movie skit on how to pass a message in “There was a small group (of seniors) this year, but they a movie theater, a visit to the unemployment office have been kids that have been leading ever since their and an unusual fishing trip. freshman year. Some kids I could always count on to have For the finale, a performance of the full choir, the direcgood ideas. I’ve loved seeing their faces every year and next tor of the music department made sure to thank the Rotary year, I won’t,” she told the crowd. “The seniors did a great Club, but also all of the students involved in making the production a success Sunday evening.
called ‘success’ BY BRAD MOSHER bmosher@countrymedia.net LaVonne Wegner spent weeks trying to make sure local farmers and ranchers found out crucial information about the changes to the 2018 Farm Bill which could impact them. The county executive of the Bowman/Slope office of the FSA (Farm Service Agency) decided to hold a series of eight meetings with small LaVonne Wegner groups in the Bowman office and two others in Amidon in the holiday-shortened week after Martin Luther King Day. According to Wegner, the decision to go small to get the word out of an upcoming March 15 deadline was the right one. “I feel the small group meetings were really good,” she explained after the final meeting of the week concluded. “I think the producers liked the small groups and were comfortable asking questions. “I felt there was a good exchange of information.
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Grazers add new flavors to menu BY BRAD MOSHER bmosher@countrymedia.net Local Bison were put to a taste test at Grazers restaurant Jan. 23 as part of a menu tasting event. They passed the test and have become part of the new menu at the Bowman Lodge and Convention Center. The menu tasting was part of a new quarterly menu, according to Bowman Lodge manager Gene Anne Kulseth. “It will be quarterly or seasonal where we could add some special menu items. We want to change things up and give our guests a little more variety. This first one (new menu) we will have chicken wings with a variety of sauces. We have our Bison burger, steak tips, jalapeno poppers and our fried donuts,” she added. “As our menu items become popular like our Bison burger and steak tips, we’ll incorporate them into the future menus. “Otherwise, we will kind of rotate to introduce new items. With each menu, we will do a tasting so people can see what is coming. It is a fun event for people,” she added. The menu unveiled Jan. 23 included steak tips, the jalapeno peppers, the
Gene Anne Kulseth and Doug Peterson welcome guest to Grazer’s first tasting event. chicken wings, the Bison burger and our fried donuts. She added that the Bison burger and the steak tips got the biggest response. “They are on the menu right now.” The bison used in the burger is locally produced, she said. “Our supplier is actually Salt Creek Bison Ranch, which owned by a local family. From what I understand, it is actually a co-op of bison producers and they make a special blend for us – an 80/20
blend – especially for our burgers. “It makes it a little extra special for us and is unique to us,” she said. Having a seasonal menu is something special often found in some of the big restaurants in the big cities, she explained. “It gives people a little bit of variety and we want to stay true to our concept … a fresh, never frozen, burger restaurant, where all of our fries are hand cut and freshly-made per order. We want to stay true to that as
well as offer a variety from what is on our everyday menu. “Everybody has their favorites on our menu and we want that to remain the same. But, it is always nice to go to your favorite restaurant and have something new to try. That is kind of the idea behind it.” The next menu change may be in early to mid-summer, she added, noting there has been a great response to the new menu items already. “Our concept is the
all-American burger restaurant,” she said. “It is nice to stay within that concept and still keep our old favorites and try something new from time to time. It is variety, change and something new.” The Bowman Lodge and Convention Center has Grazers as an attached restaurant. “We are owned by a co-op of investors. Doug Peterson is one of the owners of Grazers Burgers and Beers.”