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Friday, November 27, 2015
VOL. 110 NO. 48
$1.00
Swap Black Friday for Small Business Saturday By BRYCE MARTIN
Pioneer Editor bmartin@countrymedia.net The culprit: Lutefisk, steeped in butter, served at the Bowman Lutheran Church’s annual Lutefisk and Meatball Supper.
Lutefisk: It’s more than just warm, fishy gelatin
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Forget battling the crowds on Black Friday, stay local and shop Small Business Saturday. Sen. John Hoeven announced this week that the U.S. Senate unanimously
passed Senate Resolution 304 that designates Nov. 28 as Small Business Saturday. Hoeven was an original cosponsor of the resolution, which aims to support efforts to increase awareness of the value of locally owned small businesses. “Small businesses are the backbone of our nation’s economy, and this resolution
recognizes their important role in the overall economic success of the United States,” Hoeven said in a statement. “We encourage North Dakotans to support their local small businesses, and especially on Nov. 28, to show appreciation for the many contributions these businesses make in our communities.”
Laura Weber, business assistant with the Bowman County Development Corp., agreed. “Small Business Saturday is a way for those businesses to remain a visible player in holiday shopping,” Weber said. “It is always important to remember that supporting
SATURDAY | PAGE 3
An emotional farewell
S
limy, slippery, smelly and steeped in butter. It’s lutefisk and it was on the menu Saturday night. I had an idea for a unique way to cover Bowman Lutheran Church’s annual Lutefisk and Meatball Supper: I would try a piece of the lye-soaked cod and report my experience. I took to Facebook the night before asking if anybody had tried the ancient dish, and I was overwhelmed by a resounding, “Yuck.” I didn’t fully prepare myself for what was to come. I arrived to Bowman Lutheran Church early Saturday afternoon to get a glimpse of what locals in these parts had cautioned me about. I had only heard tales of the fishy dish, which is considered a delicacy to the Norwegian palate. I met with Cooky Septon, one of the “masterminds” behind the evening’s lutefisk meal, who explained to me how the tradition began. It was an idea from her cousin, the late Clare Voight of Rhame. He had attended a lutefisk supper near Garrison and brought the idea down to Bowman County in 2007. The first year, each fish was wrapped in cheesecloth to hold the pieces together, one of the most widely used cooking methods for the dish. Since Septon took over the lutefisk, along with Gerald and Gail Braaten, she opted for a more simple way of cooking the fish, just in water. Septon, who is part Norwegian, ordered 175 pounds of the fish from Olsen Fish Co. in Minneapolis. It came pre-soaked in lye so the awfully smelly part of the ordeal had already occurred. From there, Septon began earlier in the week, soaking the fish in a mixture of salt and ice water for three nights. Prior to cooking it at the church, it was soaked in water in large blue tubs in one of the church’s coolers. Lutefisk, quite the acquired taste, begins with a long piece of stockfish—most commonly cod—that is soaked in a lye solution for several days to rehydrate it. Lye is a strongly alkaline solution, especially of potassium hydroxide, used for washing or cleansing. Once the fish is soaked in lye, it becomes caustic, meaning it’s able to burn or corrode organic tissue by chemical action. It is rinsed with cold water to remove the lye, then boiled or baked, and then
LUTEFISK | PAGE 2
The Crystal Bar on Main Street in Bowman always had free pool. People would often grab a beer, shoot some pool and enjoy conversation with friends at the small local bar. (Photo by Bryce Martin/Pioneer)
The Crystal Bar bows out on Main Street By BRYCE MARTIN
Pioneer Editor bmartin@countrymedia.net Gone are the days of having a brew and hearing some banter at one of Bowman’s most established taverns. The Crystal Bar unofficially closed its doors Sept. 18, reopening just for one day Nov. 14 and now will remain with its doors closed indefinitely. The Main Street business felt the affects of a changing generation, but ultimately was handed its fate as its customer base slowly dwindled. The bar has been part of Shannon Traquair’s family for decades. While it was obviously emotional for her to make the decision to close, she was able to reflect on many fond memories
of her time as owner, namely building relationships with her patrons over the years. Traquair’s father, Curtiss Monson, had purchased the Bowman bar in November 1979. He had quit a 28-year career as an X-ray and lab technician at Southwest Healthcare Services—called St. Luke’s Hospital at the time. It wasn’t really a dream Monson had communicated with his family. When he announced one evening that he was quitting his day job to run a bar, there was indeed surprise. “I know I was shocked,” Traquair said. There were five children in the Monson family but in 1979, when the bar became available, he only had two left at home and could freely seize the op-
COMMUNITY
The Bowman/Beach Wrestling Co-op opened its season to a win last week. PAGE 8
TransCanada donated $2,400 for the department to purchase life-saving equipment. PAGE 5
INDEX
Sports................ 10-11
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Obituaries................ 7
BAR | PAGE 3
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portunity as it came about. Traquair’s mother, Bev, did the bookkeeping, but wasn’t really a drinker. Traquair, 62, was living in Dallas at the time. She got a phone call from her father with the surprising news. “I thought they’d lost their minds,” she said with a laugh. Because Traquair had been bartending since she was 21, she understood the headaches of running a bar. Her first job was as barkeep for Bob Wiffler, the previous owner of The Crystal, so she also had some inside experience. But her father had also bartended on the side, one of his odd jobs trying to make ends meet for his large family. “He did a great job and he loved it,” she said. He owned the bar for 17 years
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Opinion................ 6
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Church Directory................ 7
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Classifieds/Legals................8
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Briefs................ 2
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Community............. 4-5