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n r e great North news April 2022 | Vol. 9 | Number 2
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- Featuring Timeless Writings from the Creative Minds of the North -
A former meth addict who served time shares his story about finding hope. Brian Ekstrand, known as Hiway, will be the first to tell you the road of life has many bumps and detours along the journey.
Finding What’s
Inside...
Flying Home the Bacon Page 18
Lumberjack Life in the Big Timber Pages 8-9
Loon Center Ambassador Program Page 3
2 great northern news | April 2022
Publisher’s Notes & Anecdotes
An Adventure with Big Mike By Doug Taylor
The air-tight exterior door squeaked as it opened, and I took a slow, deep breath. The smell of spring was in the air! The snow had melted fast, and mud season was in full swing. Stepping around a puddle, I looked across the open field. No horses were in sight. Picking up a grain bucket, I called out, “Horses!” and shook the bucket, making a rattling sound. Soon, there was a thunder-like sound as hooves pounded the earth! Around the bend galloped five big draft horses: Lacey, Torrie, Bonnie, Clyde and King Kong. But where was Big Mike, the monstrous Belgian I recently got in for training? Panicking, I thought maybe he had jumped the fence and was having a meal while damaging the neighboring golf course. That would mean big trouble, as he was a horse weighing around 2,500 pounds. Down the hill and across the field, I ran. The faces of angry neighbors haunted me along the way. I also envisioned having to repair the grass in their trampled yards. Thinking that scenario would be a headache, it turned out to be a much worse situation. Big Mike – all nineteen hands high – was buried up to his neck, stuck in the bog at the bottom of the hill. How long he was there, it was hard to tell. But he looked exhausted and was choking on the mud and water mix. I immediately turned around and ran as fast as my
legs could carry me back to the house, yelling to my friend, “Grab the winch – hurry! Big Mike is drowning!” After running to the garage, I grabbed a four-foot-long chunk of Styrofoam we used for docking. Then I sprinted a hundred yards back toward my frightened horse. Reaching the edge of the marsh, I plunged in. Instantly, I was up to my neck in muddy water. The bog was ice-cold, and at first, it took my breath away. After nearly getting stuck, I somehow made it to Big Mike. He was worn out and stuck but not defeated. He was using the last ounce of his strength to hold his head above water, and I placed the foam block under his head so he could rest and still breathe. We sat there shivering as we waited for help. I knew we were in big trouble. The horse was large at six and a half feet tall at the shoulder and weighing a ton and a quarter. Big Mike’s bulk had sunk to the bottom of the bog that was frozen solid just a few weeks ago. Looking at the gentle giant, I held back tears. I didn’t even know if I could make it back to shore without a rope – and I was a tiny fraction of his weight. My skin started to burn from the chill of the bog. Images of the owner came to mind. Angry and sad, I looked at the fine horse as he struggled to hold his head above the water and mud. It was hard to keep my feelings to myself as he watched me, looking for di-
rection. My heart started to pound. The horse must not see any weakness in me. A horse is a reflection of you. They sense your feelings and respond to them. I looked at him, and he looked at me. In a stern voice, I accused him, “What a fine mess you have us in! It will take everything we both have, but we will be getting the hell out of this bog.” He lifted his head and tried to pull himself out, but he quickly dropped it again. I said, “Whoa,” and I tried to communicate: “Rest; you will get your chance.” Somehow, we needed to break the suction that held his hooves to the bottom. Then we could get him up and make a go for it. After an eternity, since I was standing in the half-frozen mud, my friend arrived, carrying a winch and a rope. He tossed the rope to me, and I placed it around Big Mike’s rump. I asked my friend to hook it to a sturdy tree and tighten it up. Now, it was my turn. Adjusting the horse’s head on the foam block, I took a deep breath and, digging and diving, went under the cold bog surface, working to free Big Mike’s legs. Progress was slow, and frequently we came up for air. It was cold, but we stayed barely warm enough with the mud flinging. As soon as Big Mike could move, he began to struggle toward safety with the help of the winch. The foam brick broke twice, and we nearly gave up. But we stayed together the whole
Big Mike
time. We were able, with great effort, to break him free, pull him up and work him toward the shore. We had to work a little at a time and take many rest breaks. The ordeal was extremely labor-intensive – it was just like logging with horses, in a way. If the horses are working, so are you. Finally, after four long hours of striving, Big Mike and I collapsed on the wet ground. We were safe! We were covered in mud, winded, and trembling from the cold, but we were alive. Frozen and half-delirious, I hauled myself back up to the house while Big Mike rested. I was still worried that that last effort was all he had,
but suddenly, I heard the gallop of horses. I turned; it was Big Mike! Formerly blonde, he was now black from the mud. The other horses were chasing him. – They hadn’t recognized him, but he was on his feet and alive, running from the others. I laughed, thinking to myself, “That will teach him!” The next day, I walked out to see him in the pasture. Being a horse, he could sense my pain from our ordeal the day before. I was sore all over and had blistered hands. Unfortunately, I had also caught a bad cold. Big Mike just stood by me with soft eyes and listening ears, saying “Thank you!” in his horsey way.
great Northern news
Publisher & Theatrical Producer: Doug Taylor Guest Writers: Sue Ready John Wetrosky Rich Engstrom • Mike McCann Mike Poppinga Monsieur Mayhem • Bartender Bill Proofreading: Betsy Schroeder
Design/Layout: Tracy Wallin Advertising & Sales: Lori Menke Photography: Scott Sater Distribution: Mike Bellows & Doug Taylor Animal Wranglers: Doug Taylor, David Mitchell & Michelle Spielman
For Story Ideas, Comments or Advertising Questions: (218) 839-2514 or publications.ae@gmail.com
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April 2022 | great northern news
3
National Loon Center launches Ambassador Program For the summer of 2022, the National Loon Center has initiated an exciting new opportunity for community supporters to become engaged in nationally-significant loon research. The Loon Research Ambassador Program provides opportunities to sponsor research loons at three donation levels: Loon Champions, Loon Guardians, and Loon Ambassadors. Loon Champions ($2,500) and Guardians ($1,000) take part in the research project by sponsoring one of the 48 adult loons banded last year, while Ambassadors sponsor a symbolic loon for $25. The National Loon Center’s long term research study of the common loon is led by Dr. Piper of Chapman University. Piper has studied a population of 120 breeding loon pairs in northern Wisconsin since 1993. In the first research season, Dr. Piper’s team surveyed approximately 60 Minnesota lakes including the Whitefish Chain of Lakes and smaller lakes in the surrounding area. They identified 105 breeding loon pairs. Essential to the research is marking individuals with colored leg bands. A total of 78 loons, including adults and juveniles, were banded. These studies of Upper Midwest loons will provide critical insight into understanding this iconic bird and how to keep it common.
The research team will watch for banded loons to return in the spring and settle on their breeding lakes. As part of the Loon Research Ambassador Program, Loon Champions and Guardians follow their loon throughout the summer via email updates and enjoy exclusive benefits including a Meet & Greet with Dr. Piper, private loon watching tour, special recognition at the National Loon Center, and more. Registration is open through April 30, 2022.
“As soon as I saw the opportunity to be a Loon Ambassador with the National Loon Center, I jumped on the idea!” said Shannon Watters, who registered to be a Loon Guardian. “I grew up on Clark Lake in Nisswa with a loon couple we affectionately named ‘Larry and Lucy’. As I grew up and moved away from Nisswa, I have thought with fond memories about ‘Larry and Lucy,’ often wondering what happened to my childhood ‘Loony’ friends? Fast forward to today, I live
on Rush Lake and we have a loon family in our little bay.” “All last summer (2021) I watched our little loon couple work together to teach and protect their baby loon. I was thrilled to see that the family was tagged so we would know how they are doing and where they end up through the years. Naturally I named my newly ‘adopted’ loon mom ‘Lucy.’ This is such a fantastic program to create a ‘personal relationship’ with the loons and be able to keep track of your adopted friend. It’s also an excellent way for kids to get involved and learn to be responsible and care for our wildlife friends,” continued Watters. Loon enthusiasts across the country can support this nationally significant research by becoming a Loon Ambassador with a $25 donation.
A Common Loon that was banded in 2021.
Loon Ambassadors receive a special edition sticker and Loon Research Ambassador certificate. Registration for 2022 is open from March through November. To learn more about the Loon Research Ambassador program, please visit www. nationallooncenter.org/loonresearch-ambassador-program. The National Loon Center restores and protects loon breeding habitats, promotes responsible recreation, and serves as a national leader in advancing loon and freshwater research and education. Research on the Common Loon will be shared to the public via exhibits at the NLC’s world-class facility, slated to open in 2024, and the current visitor center, The Nest, in Crosslake Town Square.
4 great northern news | April 2022
Introducing Mark Lindsey, Chef Extraordinaire By Sue Ready
Mark Lindsey, Chef Extraordinaire, brings 40 plus years of culinary experience to his new role as Director of Food and Beverage at The Merit, located at Trapper’s Landing Lodge in Walker, Minnesota. His variety of experiences make him stand out in the food and beverage industry. Lindsey graduated from the Culinary Institute in 1980 and from there, he took off to explore the culinary scenes overseas – from the Hawaiian Islands to Europe. He has worked as a chef on a cruise freighter, serving 85 passengers and 70 crew members on a route that went from San Francisco to Honolulu to 4 Micronesian Islands and back. His five years in the army brought him to a prestigious post, where most of his time was spent as a chef for the General Mess for Supreme Allied Commander of Europe Station in Mons, Belgium. Moving stateside, he continued his work in the food and beverage industry with Win Schuler, a well-known restaurant group based in Michigan. Then, off he went to Lutsen Resort on the North Shore of Lake Superior. Next, his adventures took him to the 4 Diamond resort in Utah, then back to Lutsen for another stint. Finally, he “landed” at Trapper’s Landing Lodge, here in Minnesota in May 2021. Employment at The Merit attracted Lindsey. “The food and beverage program has so many opportunities for growth that I get to use my 40-plus years’ experience in a lot of different ways. The owners, the Arnold Family, have given me a lot of free rein to grow the restaurant and use my culinary talents. They are always super supportive. They really take care and show an interest in their
employees and their lives.” The Merit, formerly known as BeachFire Bar and Grille, is one of the few restaurants on Leech Lake with lake access that offers indoor and bar dining and patio dining options with spectacular views. Since the clientele ranges in age from young families to retirees, Lindsey has come up with a menu that offers something for everyone. He notes, “As most chefs, I like to cook the high-end fancy stuff, which I still get to do, but we still have to market a more mainstream menu with burgers and nachos. We try to make them with the best ingredients and adding our own touch.” Lindsey adds his personal and creative touches, making most items from his personal recipes. “We serve more upscale ingredients than most other places. We have added some wild game to the menu and use some cooking techniques not used in this area, like Sous Vide, Molecular Gastronomy and Himalayan salt blocks.” Sous Vide is a method of food preparation that allows you to be very precise in your cooking to get the best results. It’s the process of vacuum sealing food in a bag, then cooking it to a precise temperature in water. Meat at The Merit is cooked with this method. One of The Merit’s specialties is 24-hour sous vide ribs made with a homemade rub and BBQ sauce. Another popular item is their 48-hour brisket served in sandwiches and over nachos. There are two dessert offerings that are gluten-free: cheesecake and flourless chocolate cake. Lindsey puts his own spin on the desserts, preparing them in mason jars and cooking them sous vide. Another unique food preparation employed by the restaurant is the use of Hima-
layan salt blocks. It’s a great way to cook and present food. Himalayan salt blocks can hold a temperature for a long time. Lindsey enthusiastically endorses this method for their searing and cooking ability. “Great steaks need a great sear.” Most burgers and sandwiches are served with heirloom tomatoes. Nueske bacon (from neighboring Wisconsin) and duck bacon are used, and the sauces and bean dips are all homemade. Specials on weekends may include Wagyu beef, fresh halibut, pheasant and elk chops. A lot of items they use are already gluten-free; exceptions are the buns and cranberry bread. If requested, the kitchen will make an item gluten free if it’s possible to do so. They usually have an item available to substitute for pasta. Sunday Brunch is a dining option not to miss. The variety and quality of food offerings are impressive – as is the presentation. Every week, Lindsey and his staff try to change up the entrees, serving pheasant or elk stews, fresh fish and the ever popular 48-hour brisket. Bottomless mimosas certainly are a draw for the Sunday crowd. Lindsey is in the process of building an impressive wine and cocktail menu. Drink specials are available. Emphasis is placed on serving wine in the correct glass as well as serving it at the correct temperature. Going for-
Chef Extraordinaire Mark Lindsey’s delectable array of food offerings at The Merit will not disappoint.
ward, plans include offering more food and wine events. In the meantime, outdoor winter dining experiences have not been overlooked. One of the perks for the ice fisherman is the ease of calling for a pizza delivery that’s brought right to your icehouse door. On the horizon are the plans to bring a couple of igloos in for a unique private dining experience. Igloo dining will include cheese and chocolate fondue, Wagyu beef or Ahi Tuna and other tasty items cooked on Himalayan salt blocks. Check their Facebook page for updated information.
Mark Lindsey is The Merit’s biggest asset. He’s definitely a Chef Extraordinaire with his impressive culinary skills. His approach to food preparation is creative, showing his willingness to take risks and try new things. Lindsey creates a harmonious environment for his staff. He executes dishes that are appetizing and delicious. Reserve a spot at The Merit for your next Up North dining experience and meet Chef Extraordinaire Mark Lindsey at Sunday Brunch from 10 a.m. to 2 p.m. His delectable array of food offerings will not disappoint.
April 2022 | great northern news
When the Men at the Bar Stood Strong By Rich Engstrom He was tall and lean and very mean And the men at the bar Could see that He had the look of death And he wasn’t afraid And the men at the bar could feel that. “Move over,” he would say To the men at the bar And the men at the bar would do that Came in a Swede A dirty farmer at best And the men at the bar looked on. “Move away from the bar You dirty farmer I say” And the men at the bar started laughing I’ve brought in my produce And now I plan To stand at the bar for a shot of my brand. “No you don’t” said the gunman As he grabbed the Swede’s glass and downed it As the men at the bar stood in silence.
“Bartender, “stated the Swede “Another please and get the money from the gunman.” And the men at the bar stood in amazement. A voice in the back of the bar yelled out, “I’ll buy the Swede two!” And the men at the bar stood in disbelief. “I only allow myself one drink a week, But thanks for the offer.” And the men at the bar looked on in amazement. As the gunmen reached for the glass The Swede yelled out, “No you don’t.” And the men at the bar backed away. With a quick spin of his wrist the Swede Put the gunman down on his knees And the men at the looked astonished. As the Swede took his shot And thanked the bartender And the men at the bar didn’t know what to say. The gunman stood up And started after the Swede And the men at the bar didn’t know what to do. As the gunman moved toward the Swede The men at the bar without a word Stepped in together between the two adversaries “No more,” stated the men “We believe it’s time for you to leave As the men at the bar stood together. The Swede has since died But the bar is still there And the story continues today That was the day they say That the gunman left town The day the Swede got his own place at the bar As the men at the bar stood strong.
5
6 Great Northern News | April 2022
Today’s Teamsters: Keepers of Equine History
By Mike Poppinga
We hitched the horses to the old stagecoach and rumbled through town. The horses were fresh as usual. We looked at each other and said, “Yep, they are full of themselves today.” At the stage stop, they came to a fast halt. I climbed off and walked up to the front of the lead horses, looking over the tugs and harness. As I finished my observation, I petted the lead horse Torie’s neck. An older gentleman we refer to as an old timer approached me. His face was carved with indistinguishable wrinkles, and I noticed he had a smile and somewhat teary eyes. The thin twinkle in his eyes recalled his youth. He had a warm feeling towards the horses, talked to them gently, and I knew he was an old horseman. Not taking his eyes off the horses, he told me of the days when he was a young man, and how he owned a team very similar to the team we had in harness, standing in all their magnificence between us. He talked of working and plowing fields and how the horses were the best friends he ever had. It put me in a place of deep thought and made me feel that my job was important. I thought of technology and the decline of the great workhorse. I watched kids pet the horses and thought of the great con-
tribution the unselfish critters have given to mankind. In my thoughts, I came to something – a certain pride in my work. I feel good about presenting and preserving the past; holding a candle up to what it was like many moons ago when a human and a horse partnered together in harmony to do a job. In many cases, mutual respect and trust were not uncommon between man and beast. Moreover, a while back, we had the privilege of putting on a presentation for a group of kids in Crosslake. As I’m sure their parents will attest to, that hour we spent teaching them made a bigger impression than a
Cheers to Spring!
whole school years’ worth of textbook reading. The opportunity to ride in an 1868 stagecoach or see a team of horses that stand six feet high at the shoulders is an experience nothing else can compare to. I was born just a little too late to experience the glory days of horses in America. However, I learned what I know of animals and specifically horses from my dad, who learned from his uncle, who also learned from his predecessors. It’s the same way Doug learned what he knows of
horses. I grew up listening to stories from my grandfather and my uncle. In this day of smart phones and hybrid cars, it would be easy to assume that horses are no longer relevant, but that would be wrong. Now is a time when they are the most important. We as a nation are at a critical point. As the old teamsters pass on to the place that all of us hope to go to someday, there are fewer of us left. It leaves this generation with a much bigger load to carry. It is, however, a job we must do. This generation, more so than any before, will determine whether the horse culture, the American culture, lives on or fades into history. In the time that I have worked for Action Entertainment I have heard many stories that I will retell to anyone willing to listen. Also, there are just as many kids with a desire to learn, but without anyone to teach them. This is how we as the teamsters of the 21st century will be judged – not by loads hauled or miles travelled in a day, but by how well we pass on what we know to the generation that succeeds us. I go to work every day knowing that what I do may inspire the next generation.
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April 2022 | Great Northern News
Q&A GET TO KNOW YOUR LOCAL BUSINESSES
7
218-587-2279 • canvastechmn.com 2718 Hwy 371 SW Pine River
Canvas Tech I walked in, and immediately felt the buzz. Owners of boats, recreational vehicles and more from far and wide are descending on Pine River to work with the creative team at Canvas Tech. With Rick Low and Melecia Chavez behind the scenes, the story, accomplishments and all the things this neat company can do is extraordinary. Q: So, what would be the first thing you would tell me if I asked what the heck is going on here? There are a lot of boats and Rick Low and Melecia Chavez other interesting things out there. Is that a wagon? Q: Do you do custom work? A: Yes, it is! We do so much more: tops, covA: People come in with ideas. Minnesotans ers, upholstery, screen roll-ups and a lot of are creative people... [They] invent and chalcustom creations. lenge me with new projects like the wagon covers I am doing for Trout Lake camp right Q: What else have you been up to? now. And the stand-up tops we are making A: Restoring boats, pontoons, new vinyl floorfor boat manufacturing companies. ing, specializing in custom tops and covers and yes, some wagons for Trout Lake Camp. Q: What else do you do? A: Screen roll ups for cabins, RV upholstery, Q: How long have you been doing this kind grandma’s rocking chair…everything. Whatof work? ever you can imagine... as long as it fits into A: I was in Fort Lauderdale for 35 years our sewing machine. Come and see our book where I worked on vessels of all sizes - from of projects. big Yachts to small dinghies. We moved back to Minnesota in 2013 and bought the old Q: So where are you from? Shamp’s Meat Market building. A: I grew up in Stillwater, my wife is from Peru. We met in Florida. Moving here, I returned to Q: I bet you have had some interesting cusmy roots -- however, it was a new adventure tomers? for my wife, living in the country and driving A: I have worked with celebrities and even a in the snow! Saudi Prince. Q: Seems to me you’re a community artist? Q: That must have been a big boat for a A: We really try to make everyone happy. We Prince… So, your team can sort out about are booked about a month out right now, anything you can imagine as far as boat but people can bring in ideas and we will tops, make covers for almost anything, remake it happen. furbish old boats and pontoons, create an epic top and increase the value and more? Conclusion: Don’t put your dreams out A: Winter is a good time to refurbish boats. to pasture. Canvas Tech in Pine River can We still do tops and covers, but floors and make it happen. Rick Low and his wife, Meinteriors are the majority of our winter work. lecia are very interesting, talented business We also shrink wrap and store boats. owners to meet.
8 Great Northern News | April 2022
Lumberjack Life in the Big Timber
By John Wetrosky
See ‘ya in the spring!
PE
Make Your Exterior Look New!
I
t had been a long, grueling winter in the Northwoods in that year of 1890. Snow started pelting through the evergreens in mid-November and it never stopped. Those who lived in the depths of the tall timber worked through the late summer and early fall to secure their winter’s worth of wood. Wood that would fire the barrel stoves they used to heat their rough-hewn, log cabins. That wood was to be the only warmth that separated those souls huddled inside the tar paper-wrapped structures from the northerly winds fresh off Hudson Bay. Continued on page 7
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April 2022 | Great Northern News
Lumberjack Life in the Big Timber - Continued
9
PAGE 12
Dace had labored the summer through at a rough sawmill two miles from the cabin. The saw logs had been stacked tree-top high last winter, but now, at the beginning of another winter, the stockpile of logs had dwindled and would need to be replenished during the upcoming winter months. Working at the sawmill was never the path Cade would have chosen. He worked his way through the 8th grade with excellent marks, but now with a wife and three kids, he was forced to take work close to home, like it or not. It was brutal, back-breaking work and dangerous as well. Many a sawmill man was missing fingers or perhaps an arm. He came through the door of the cabin that late November evening with a burst of snow and wind following him through the door. “Smells a like a storm coming,” he said as he took his place at the table and his wife poured him a cup of strong coffee. “Winter’s coming early this year,” she replied. “Yeah,” he replied, “I need to get a deer this fall and they’re scarce.” Folks living in the north country in those days relied on Mother Nature to provide much of what it took to get them through a long winter. The largest critter to be harvested would be the deer and sometimes a moose, but an assortment of rabbits, squirrels, partridge and fish would help sustain life in the cabin. There was no time to think about recreational hunting or harvesting. Filling the larder with canned or smoked meat and salted fish was essential. Dace and his wife had harvested wild rice that fall on area lakes. It was a good harvest and they filled the bottom of their canoe with the still green grains of rice. It was grueling, hot and hard work. Dace pushed the pole into the soft mud of the rice bed as the canoe glided its way through the head-high field. Dace’s wife silently bent the green stalks of rice over the sides of the canoe and tapped them with a wooden stick, dislodging the kernels of rice to the floor of the canoe. At the end of the day, they had a canoe full of the wild, green rice grain, which would dry down to ten pounds of finished product. There would be other canoe loads, it had been a good year. Before Dace was called back to the logging operations in winter, he filled his time trapping along two creeks that flowed through his territory. Mink, weasels, muskrats, coyotes, fox and beaver were trapped, skun and sold to a buyer that traveled through the country. Trappers didn’t like the price they were paid, but they had no choice other than to sell to this fur buyer. They couldn’t afford to take the fur to long distance markets, such as Winnipeg. But, some money was better than no money and they sold their fur while biting their collective tongues at the price. The logging camp opened up in early December. The ground was becoming frozen, which meant that the huge sleighs full of white and Norway pines could be moved across the landscape on ice roads and dumped onto lake or river ice or railroad landings, ready to be moved by narrow gauge railroad engines or floated downstream when the ice melted
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in the spring. It was back-breaking work, starting before dawn and ending at dark. There were few mechanical means of harvesting the tall timber. A two-man saw and double-bitted axe were the main tools used to drop timber. Talk was rare in the woods. Energy needed to be conserved to endure the day’s work. Only during lunch breaks and after supper did the men visit about their families and their homes. Those times were much looked forward to, but some just kept to themselves. Dace was one of the quiet ones. It made him homesick to talk about such things. And, with work beginning at 4 a.m., sleep was precious. Paychecks were written out once a month. Any personal items purchased from the company store were deducted from each sawyer’s check, and the rest was saved in the company safe. Some lumberjacks gambled away their savings and some drank it away on a Saturday night in the nearest saloon, but Dace put his money in the safe and never touched it. by Johyn Wetsroky He knew his family would need it come spring. The timberwolf was pushing snow with its deep chest as it wove its way along the creek bottom. Frost clung to its On Sundays, a circuit preacher would appear, and whiskers at the sides of the long, broad nose and steam rose some of the men would attend church service in the from the nostrils. The wolf paused at the edge of the field middle of nowhere. But, the songs they sang were loud and meaningful, and Dace joined in when the feeling hit him. His wife was a wonderful singer, and and saw his wife hanging clothes on the line. For a singing in the woods brought him a little closer to time, he sat on a stump and just listened and smelled her. He knew she would be singing on Sunday at the the pine smoke that drifted up toward him. Then, little church only a mile from their home. with a quick move, he stood up, threw the doubleMail came twice a month. The men always eagerly bit axe over his broad shoulder and headed down opened their letters, and many had letters ready to the hill to his summer home. send back home by return mail. News wasn’t alIt had been a long, cold winter in 1890, but he had ways good. But, some news was exciting, especially money in his pocket and a family to come home to. when it carried news of a new baby to be born. That He counted himself a lucky man. kind of news made it doubly tough to be away from Such was life in the big timber in our neck of the home, but money was precious, and most of the woods. lumberjacks stayed the winter and filled out their contracts. Spring would come and the winter’s work would cease. As the men disbursed for their summer homes, they were in excellent physical shape. Muscles hardened by the long hours in the woods were ready for tilling gardens and shingling houses and picking rocks from their fields. The work never 111Front Front St. Backus • backuslocker@tds.net 111 St.N., N., Backus • 218.947.4220 ended, but it was different work, and they would backuslocker@tds.net be with their families. Dace looked forward to that time. Thoughts of his garden kept him going during those dark January days when the temperature never reached zero and the winter wind howled outside the log building. VARIETY, QUALITY & GREAT TASTE! As the northerly wind began to work its way south, the men began to talk more freely, knowing VARIETY, QUALITY & GREAT TASTE! 8 Flavors of Bacon Ask Us that in a few weeks they would be heading out of 19 Flavors of Snack Sticks 19 Flavors of Snack Sticks About camp, and the hard work of winter would be over Punch 88Flavors of Bacon • 8 Varieties of Jerky Varieties of Jerky for another year. A favorite phrase of the departing 14 Varieties of LunchMeat Meat Cards 14 Varieties of Lunch lumberjacks was, “See ya in the fall!” Just the op6 Flavors of PorkPork ChopsChops 6 Flavors ofMarinated Marinated posite of the “See ya in the spring” phrase the men 8 Varieties of Breakfast Links 8 Varieties of Breakfast Links uttered when they left their homes for winter work. 9 FlavorsofofHamburger Hamburger Patties 9 Flavors Patties Dace rounded the top of a gently rolling hill, and 12 Varieties of Franks & Wieners 12 Varieties of Franks & Wieners saw wood smoke curling up from the little cabin he PLUS SMOKED PORK CHOPS, HAM, PLUS SMOKED PORK CHOPS, and his wife had built five years earlier. He heard the CHICKEN & TURKEY! HAM, CHICKEN & TURKEY! sound of his kids playing outside the cabin below
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10 great northern news | April 2022
Finding By Sue Ready
Brian and Tami Ekstrand are both involved in the daily functions of their businesses, Hiway 84 Storage and Northern Lakes Building & Renovation.
“Good people with a bad past can change their life around with a second chance,” according to Brian Ekstrand, a former meth addict and successful businessman in the Lake Country area. There are many impressive elements to his story. Ekstrand was caught up in the drug scene for 15 years and was incarcerated for 11 years for manufacturing meth and using it. He realized there was nothing redeeming about life inside a prison, nor did it offer the support he needed. So, Ekstrand turned to God, his higher power. He affirmed, “Having God in your life and surrounding yourself with good people will help you become more successful.” Ekstrand prayed to God, asking for forgiveness, a direction and a second chance. When he was released from prison in 2005, he had only $100.00 in his pocket but a firm resolve to turn his life around. At that time, Channel 5, a Twin Cities ABC-affiliated television station, was doing a special on Meth Addicts. Ekstrand’s story was part of the broadcast feature. The station followed up a year later to record his unfolding story. His life proved to be the exception to the rule, with success coming within one year. Due to better life choices, a strong work ethic, and his faith in God, 17 years later, Ekstrand is now the owner of two successful businesses. He’s also known by his nickname, “Hiway,” a nod to being a biker and owning a few Harleys. After leaving prison, he got into construction. He first purchased a 60 x 350-foot pole barn. Then Ekstrand reinvested his money into yet another 60 x 350-foot pole barn and other pieces of property for his businesses, HIWAY 84 RV and Boat Storage and Northern Lakes Building & Renovation. Both facilities are massive and are located in the Pine River, MN area. Northern Lakes specializes in renovations and the construction of pole barns. The past few years have seen a surge of people moving from the cities to permanent homes up north. As a result, Ekstrand has an abundance of work. In fact, he often has had to work 10-hour days, seven days a week, just to keep up with the business load with his crew. As a contractor, Ekstrand wants customers to know that “A good contractor avoids the ‘218 syndrome.’” He will call you back promptly and is a trusted builder. Tami, Ekstrand’s wife, helps with phones, bookkeeping and any other support needed to keep the business thriving.
April 2022 | great northern news 11
Ekstrand’s hard work has paid off, substantially increasing his net worth. He constructed his own retreat space or “man cave” in 2011. It’s a separate 32 x 118-foot, handcrafted log building he built on his property. Inside, you’ll find in-floor heating, a flat-screen TV perfect for watching all types of games, a pool table, a pinball machine, a slot machine, and many other fun features. Ekstrand’s wife also enjoys the space for entertaining her friends and playing dice games. In his spare time, he likes to rebuild motorcycles. A favorite one in his collection is a 1948 Harley-Davidson Panhead Motorcycle. Ekstrand’s life abounds with gratitude for all he has. “I owe everything I have earned to my higher power, God, and to every homeowner who has entrusted me and my company for our services, which has enabled me to be successful.”
Looking ahead, Ekstrand envisions being able to retire in the next few years. He wants to “hit the road” with his RV and motorcycle to explore places in warmer climates during the winter. Ekstrand hopes readers will be inspired by his success story, giving people hope that with better choices, they can change their lives. His words of advice are: “Stay away from drugs and people using them. They can mess up your life forever. Don’t get stuck in life with bad choices. You are in control and are able to make things right.” The success story of a meth addict who has been able to turn his life around and find a purpose to lead a new, healthy, productive life is nothing short of amazing.
Anyone who belongs to Christ has become a new person. The old life is gone; a new life has begun! ~2 Corinthians 5:17 NLT
Brian Ekstrand is known as “Hiway” for his passion for riding and collecting Harley Davidson motorcycles. Below, Hiway enjoys spending time in his man cave.
Hiway Photos by Scott Sater Photography
“Having God in your life and surrounding yourself with good people will help you become more successful.” ~ Brian “Hiway” Ekstrand
12 great northern news | April 2022
A wolf runs free By John Wetrosky
Somewhere out there, a wolf runs free. It hasn’t crossed the track of a man. It hasn’t smelled the scent of a human garbage heap. The wolf’s hair stands erect on the top of its shoulders, and its eyes carry the light of the sun. Its canine teeth still wear the stain of last night’s moose kill. The wolf stands at the end of a long point leading out onto the lake. It raises its head and moans its presence to all who roam beneath the full January moon. The wolf is still untouched by civilization. It has lived out its four-year life in the wood far from any highway, but the logging road comes closer by the season. Sounds of civilization come more often. Planes are flying overhead, and machines are probing the wilderness with fourwheel power. The wolf senses a pressure, not from hunger or other urges, but from a yet unseen power. The wolf steps out onto the frozen lake in January. It raises its huge nose to the northerly breezes. The pack is coming onto the ice, following the leader who has
proven itself as protector, provider and instinctual adversary to any animal that dares provide resistance. The wolf knows no power other than itself and the pack. It is the supreme predator on this piece of the world’s geography. The wolf began its journey in a snug den, just above a wilderness waterfall. It was late winter when it and seven other pups came to life in the darkness of the den. Its mother was a large, black female with golden eyes. All its siblings were gray in color, blind at birth and helpless. The warmth of its mother gave it energy, like the sun touching a newly sprouted plant. Through its puppyhood, no human had entered the domain it grew in. Its mother brought meals to the den at regular intervals. Snowshoe hare, ruffed grouse, bits and pieces of venison, and moose tenderloin were part of the menu. The young wolf grew, plying its strength against its littermates and gaining respect among them, if not for its mother who watched with an attentive eye. At six months, the young wolf began
following the pack through the forest and swamps that penetrated its homeland. It was a silent, lonely land with only an occasional intrusion by a plane flying overhead, taking anglers to lakes far to the north. The wolf tilted its large, gray head skyward when a plane soared overhead. The passengers in the plane didn’t realize a predator on the ground was watching them. The young wolf grew to adulthood and took an upper role in the pack. It only cowered when approached by the alpha male. When the old wolf took its leave of this world, the young wolf would be ready. The old wolf seemed to know this and seemed to restrain itself from over-correcting the young wolf with an attitude. Two years later, the alpha male disappeared. It simply loped into the darkness and never came back. The pack seemed to realize the old wolf was not coming back. They licked the muzzle of the young pack leader, showing their willingness to take its lead. The wolf strode out onto the Canadian lake under a full moon in January. It was now the leader, and it knew food was a priority. A moose lived on the point just across the lake and the pack spread out to drive the point. Anything on it would be stranded in the middle of the lake with no place to retreat. It was to be. The moose was there and so were the wolves. The wolf looked up over the carcass of the moose, raised its head to the heavens and issued a long, moaning song that said it was still free. Free to be a wolf, free to roam an unpopulated land, and free to sense its freedom. Somewhere out there a wolf runs free. It is a good thought.
(I wrote this with an occurrence in mind that I experienced on Rowan Lake, Ontario during the winter on an ice fishing trip. Wolves had run a moose out from a point in the lake and only a bloodstain remained on the snow. Not a bone, hardly a hair was left. I understood from our resort host that wolves drove that point from time to time and anything living on it would be driven onto the ice and in most cases, that was the end.)
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Ready’s Recipes Recipes By Sue Ready
MU SHU CHICKEN WRAPS Start to finish: 30 minutes | Servings: 5 filled lettuce leaves
Mu Shu Chicken Wraps A restaurant-quality meal so worth the time it takes to put it together. It tastes like something you’d order from P.F. Chang’s or another favorite Asian restaurant. Cook’s Notes: A great mix of Asian flavors with lots of texture from ground meat, salad slaw and sunflower seeds. Use live butter lettuce for the wrap, which cuts down on the carbs. Ground turkey or pork can be substituted for chicken. Sauce can be made earlier in the day as a time saver. Recipe adapted from www.cuisineathome.com Dec. 2017 Meyer Lemon Cream Infuse your meal with the sunny sweet tang of Meyer Lemon
April 2022 | Great Northern News 13 Cream.This recipe would shine at a spring brunch. Cook’s Notes: Every bite of this creamy smooth lemon cream is decadent. It can be served in a small demitasse cup, parfait or wine glass. Crumbled ginger cookie crumbs add a finishing touch or top with fresh blueberries served over a slice of pound or almond cake. Meyer lemons were suggested for this recipe, but regular lemons will work. Cook’s Notes: Ingredients Meyer Lemon Cream. Recipe adapted from www.bonappe- can easily be increased to accommodate the number of tit.com Spinach and Pear Salad servings needed. The dressing is enough for 4 salads. Pair with Cranberries and the salad with Caprese Grilled Toasted Walnuts This is a festive salad that Chicken for a satisfying meal (as pictured above). will brighten up any meal.
MEYER LEMON CREAM Filling Ingredients: 3/4 pound ground chicken, turkey or pork 2 Tablespoons olive oil, divided 2 eggs, beaten 1/2 cup sweet onions, diced 3 garlic cloves, minced 1 teaspoon freshly grated ginger or 1/2 teaspoon dried ginger 2 cups bagged Asian Chopped Salad Mix (produce section) 3/4 cup minced water chestnuts Sunflower seeds (use package in Asian Chopped Salad Mix) Butter lettuce leaves Sauce Ingredients: 1/4 cup hoisin sauce (grocery store Asian aisle) 2 Tablespoons low sodium soy sauce 1 Tablespoon chili garlic sauce (grocery store Asian aisle) 1 teaspoon cornstarch 1 teaspoon sesame oil 1 Tablespoon honey Directions: Whisk sauce ingredients together and set aside. Beat eggs with a whisk. Heat nonstick pan or wok, adding 1 tablespoon olive oil. Scramble eggs just until set. Cut into bite-sized pieces and set aside. Wipe pan clean and add 1 tablespoon olive oil to pan. Heat and sauté onions, garlic and ginger just until fragrant. Add in ground meat and water chestnuts. Cook on medium heat. Crumble meat as it cooks. When meat is cooked through, add in sauce, and mix well. Cook on low, uncovered, for 2 minutes. Stir 2 cups salad mixture and diced egg mixture into meat mixture. Fill lettuce cup with a large scoop of meat mixture.
Meet the Author...
Sue Ready’s passion for writing, cooking and reading have led her to a second career after teaching. She is a freelance writer who enjoys meeting new people and featuring their stories in a variety of publications in the area. Sue’s love of cooking and trying new recipes the past 12 years have led her to write a food blog at sockfairies.blogspot.com, and a food column, The Seasonal Plate, for the Pilot Independent newspaper in Walker, MN. Reading fuels her passion for the written word. She reviews books K-through YA in all genre through her company EverReady Book Reviews on Facebook. As chair of the Book Arts section for the Northwoods Art and Book Festival, she offers support and publicity for authors who participate in the event. Sue lives in the Hackensack area on a lake and enjoys all the Northwoods has to offer.
Start to finish: 1 hour, 15 minutes (Includes chilling time) | Servings: 4 Ingredients: 3 large eggs 2/3 cup sugar 3 teaspoons lemon zest 1/2 cup fresh lemon juice 2 Tablespoons butter, cut into pieces 1 cup heavy cream 2 crisp ginger cookies, crumbled 1/4 cup toasted coconut Submitted photo Directions: Whisk eggs, sugar, lemon zest and lemon juice in a saucepan over medium heat. Stir constantly until thickened (mixture should coat wooden spoon), about 5 minutes. Transfer mixture to blender and add in butter on low speed. Blend until smooth. Transfer mixture to a bowl, cover with plastic wrap and chill one hour. Whip cream and fold into lemon curd. Divide mixture among the serving glasses. Zest lemon over the top of cream mixture. Sprinkle with toasted coconut and cookie crumbs.
CAPRESE GRILLED CHICKEN Start to finish: 30 minutes | Servings: 4 | Adapted from Food Network Magazine, October 2021 Ingredients: 4 boneless, skinless chicken breasts Buttermilk Pizza Squeeze (bottle in Italian aisle) Mozzarella slices Fresh basil Tomato slices
Directions: One hour before grilling place chicken in a bowl and cover with buttermilk. Drain buttermilk and place chicken on a large sheet of foil. Place on grill and cook chicken at a medium heat 10 minutes a side and cook until internal 150 degrees. Place cheese slices on each chicken breast. Cover the grill and cook for 2 minutes more. To serve, spread pizza sauce on each chicken breast. Top with a tomato slice and fresh basil. Serve immediately.
SPINACH AND PEAR SALAD WITH CRANBERRIES AND TOASTED WALNUTS Start to finish: 20 minutes | Servings: 4 Ingredients: Dressing Ingredients: 3 Tablespoons orange juice 2 Tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 5 Tablespoons extra-virgin olive oil Salad Ingredients: 4 cups packed baby spinach leaves 2 cups chopped lettuce 4 Tablespoons red onion, thinly sliced 1 cup chopped, toasted walnuts ½ cup crumbled herbed goat cheese, Edam, Gouda or white cheddar 2 large ripe pears, sliced thin 1 cup dried cranberries or cherries
Directions: Whisk orange juice, vinegar, mustard, honey, and oil in a small bowl until well combined.Taste test to balance ingredients. Season with salt and pepper. Refrigerate until needed in a screw-top jar. Toast walnuts at 350 degrees F for 8 minutes. Stir once or twice. Just before serving, place spinach leaves, lettuce, red onion, walnuts, and half of the cheese in a large bowl; toss with dressing to evenly coat. Grate the rest of the cheese on the salad, adding pear slices to the top. Divide salad between 4 plates, being sure to evenly distribute the cranberries and walnuts for each serving. Serve immediately.
14 Great Northern News | April 2022
A tribute to Morgan Woodward - One of the best By Rich Engstrom
Years ago while reading the “American Profile” magazine of my local paper, my eyes came across a writer who asked questions referring to Morgan Woodward. The writer called him “one of the best character actors of all time, especially in Westerns.” Those who do not recognize the name may still have seen this actor. Woodward acted in “Gunsmoke,” “Dallas,” “The Life and Legend of Wyatt Earp.” “Star Trek” and “Days of Our Lives.” He also acted in various other movies and TV shows – mostly westerns. At the time, I had an opportunity to visit with Mr. Woodward. Doug Taylor, publisher of Great Northern News, was a friend of Woodward’s so I called Doug and asked for a phone number. I called Woodward, but he was out so I left a message and said that I would call back. The next day I received a phone call and to my surprise it was Mr. Woodward! “I enjoyed being on the right side of the law in “Wyatt Earp,” but the film I am most famous for is one in which I didn’t say a word,” stated Woodward, “the part of the Man With No Eyes in ‘Cool Hand Luke.’” Woodward was the guard with the sunglasses and the gun who shot Paul Newman at the end of the movie. “Paul Newman was a fine actor. He was a little bit distant on the set, but very professional.” “I liked doing ‘Wyatt Earp’ because it was full time work for three years, a sum of 42 episodes.” Woodward had acted in a previous episode and they like his acting, so they had Stuart Lake (who wrote the book on Wyatt Earp) put in the part of Shotgun Gibbs for Woodward. “I got along with Hugh O’Brian (who played Earp). He was not exactly easy to get along with, but I enjoyed working with him.” Woodward was also on the popular TV show, “Dallas” in the recurring role of Marvin ‘Punk’ Anderson. He said that he enjoyed doing that show because the writing was so superior, “the show was very topical. When the U.S. was experiencing a gas shortage at
Morgan Woodward Sept. 16, 1925 – February 22, 2019
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character actors of all time the time, they put it into the script.” Woodward acted with some of the great movie stars of his time. He once acted with John Wayne, but they weren’t close. He played a bad guy in the movie “Fire Creek,” featuring Henry Fonda as a villain and the leader of a band of outlaws along with Jimmy Stewart as the hero. “I enjoyed working with them, but they seemed distant. But very polite.” Those of us who watch old westerns on TV will see Woodward on 19 episodes of “Gunsmoke.” “Of all the westerns, ‘Gunsmoke’ was the best. It had the best characters and the best writing. James Arness was the greatest guy in pictures. Of the cast, I worked with Dennis Weaver only once and he was a nice guy, as was Milburn Stone, who acted as Doc Adams. And Amanda Blake who was Miss Kitty, well she was a great broad – what a gal!” I asked Woodward if he
had to audition for the parts in Gunsmoke but he said he never had to. As to how long it took to film a half hour show, “three days” and for an hour show, “five days.” (At the time of Gunsmoke, there were 30 westerns on TV, and Gunsmoke came out as the best – they ran for 20 years with 635 episodes.) After high school graduation, Woodward entered the U.S. Army Air Corp. Pilot Training. After WWII, he went to college and received a degree in business. Then it was off to the Korean War. When he got back to the states, Walt Disney signed him for his first movie, “The Great Locomotive Chase.” Woodward did two more movies for Disney when he signed on to do Wyatt Earp. It was two days after the interview that I saw Woodward on “Gunsmoke.” It was the episode where his hands were left useless by a gang of outlaws, so Woodward trained his son to be a gunfighter to get revenge. His
son refuses to fight the man, who has now become an invalid. Woodward tries to shoot the man himself, but can’t hold the gun. He falls to his knees and starts to cry. My wife, who doesn’t watch westerns, watched this one
April 2022 | Great Northern News 15
with me. After seeing this scene, my wife replied, “He can really act!” For those of you who love to watch the old westerns, like “Have Gun Will Travel,” “Big Valley,” “Rawhide,” “The Virginian,” “The High
Chaparral” and many others, you will undoubtedly run across Woodward. Then you can say, I know who he is! He’s Morgan Woodward, one of the best character actors of all time, especially in westerns.
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16 great northern news | April 2022
Ask Bartender Bill
Howdy, Everyone! I’m Bartender Bill. In 21 years of slinging drinks, I have seen it all: barroom brawls, folks becoming a little too familiar, the dine dashers and more. Not to brag, but I’m a legend in my profession in the Lakes Area. And I’m a champion listener. Whatever you want to know, I’ll tackle. I promise to keep your secrets under my hat. “Bartenders hear everything but repeat nothing,” is my motto. Unless it’s in this column, that is!
So, when spring comes, my thirst-quenching skills speed up a notch, along with the energy. Also, my drinks change, and soon it’s time for my vodka Red Bull. Life is always spontaneous. My thought of the day is that one should just relax, smile and stay in the moment. Even a beer drinker needs to change to whiskey once in a while. There is always a lot of changes and the trick is how you deal with them…
Hey, Bartender Bill! Are there any nice, friendlier type girls who come into the bar at night? And how can I make their acquaintance? Well, that’s a hard question… Why don’t you come on in and find out for yourself? I suggest one should put themselves out there just like casting a fishing rod to catch a fish. The more casts, the better your odds… I will do my best with the drinks and then it’s up to you!
Monsieur Mayhem: Spring ‘Jail’ Break and a Trip to The Merit! Happy Spring, all you Great Northerners! It’s your old pal, Monsieur Mayhem breaking out from semi-hibernation to enjoy some spring weather! (Or “mud season,” as you call it). It’s time to get out of our man caves and basements and embrace the fresh air and sunshine. While “stuck inside” in my cozy burrow these last couple of months, I have been catching up on issues of my favorite newspaper, Great Northern News. I recently discovered an intriguing restaurant I’d not yet been to: The Merit. I learned it was a hidden gem, located at Trapper’s Landing Lodge in Walker, Minnesota. Well, you know me, if there’s good food to be had, I will be there! The menu had me captured with descriptions of duck bacon, pheasant and halibut. These are right
up a raccoon’s alley! (Well… technically, there are just dumpsters in the alley). And then there was cheesecake… Mmmm. It didn’t take me long to hitch a ride on my local garbage truck and cruise over to Walker. As I jumped off at my stop, I noticed right away the classy-rustic atmosphere and beautiful view of Leech Lake. Since it was still winter (late February), I sat inside, taking in the wonderful log and stone décor and daydreaming about summer. While drooling over the menu (not literally!), I had a really hard time deciding what to get. There were so many raccoon-friendly dishes! For starters, I saw… duck poutine… walleye chowder… Then there was a basket option of a Duck BLT on cranberry wild rice bread. My Minnesota favorites! But, then there was the chicken salad. If you raise chickens, you might have noticed that I enjoy those fine fowl. The dinner section also had chicken – a Wild Mushroom Chicken Pasta with fresh forest mushrooms and a white wine and cream sauce… But then the Shore Lunch
Walleye… Ohhh… the options! Well, I couldn’t decide on just one dish. Here’s what I got (and what I highly recommend!): I got the Duck Poutine for a starter ‘cause, cheese curds! Then the Wild Mushroom Chicken Pasta AND the Shore Lunch Walleye. Here’s the thing: they don’t use “Shore Lunch” from the grocery store. They hand batter the fish with Lake of the Woods Briggs Best Batter. I know it’s a lot of food, but I need to bolster my strength for travels this summer! Did I get dessert? YES! Did I get cheesecake or flourless chocolate cake? YES! A cocktail or two? YES! This is a place to bring friends and come back, time and time again. Let me know if you need a friend – I know a guy. That is, if you don’t mind a furry face. See you at the Lodge – but no trappers or traps allowed!
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April 2022 | Great Northern News 17
Who was the Toughest Lawman in the Old West? By Rich Engstrom
As a history buff, I study the events of D-Day, the Indian Wars, and just about anything having to do with the U.S. Expansion of the land west of the Mississippi River in the 1800s and early 1900s. And I study the interesting people who made up the population who brought law and order to a lawless frontier. If I was to ask the general U.S. population as to who was the toughest lawman in the Old West, I am sure that the majority would probably say Wyatt Earp. This is because of the many movies and TV shows about the lawman from Dodge City, Kansas, and Tombstone, Arizona. Some of the most important actors of the day have put on a badge and strapped on a six-shooter to portray the lawman in a positive light. But most students of the West would disagree. Stuart Lake wrote the biography that was used as a template for what was called the “Life and Times of Wyatt Earp.” He was hired as a consultant for the popular TV show on the tough and honest lawman. My two choices for the top lawman of the Old West would be either Bass Reeses or Frank Hamer. Reeses was born a slave, and as for Frank Hamer, he started his law career on a horse and then moved into the 20th Century arresting the lawless while driving in one of the new horseless carriages. I first heard of Hamer in the 1967 movie, “Bonnie and Clyde,” starring Warren Beatty and Faye Dunaway. We see the actor Denver Pule as an incompetent Texas Ranger (Frank Hamer) being humiliated by the murderous pair, then tracking them down, which
leads to Bonnie and Clyde’s demise. Hamer was not incompetent, and his life was a standard for the Texas Rangers. I became interested in Frank Hamer after seeing the movie, “The Highwaymen,” a 2019 movie starring Kevin Costner as Frank and Woody Harrelson as Maney Gault, another famous Ranger. After looking through my small library at home, I realized that I owned the book – “The Epic Life of Frank Hamer, Texas Ranger,” by John Boessenecker. It was given to me by a family member as a present and I just put it away to read it at another time. The book I have is a paperback, small
print, and over 600 pages. At times, the reading is a little boring because it covers the many court cases that are attended by Hamer and his fellow Rangers. The Rangers, in western Texas, arrest smugglers, bootleggers, robbers, murderers, fellow lawmen, Ku Klux Klan members, and a few politicians. Texas in Frank Hamer’s day is the Old West meets the civilization of the 20th Century. Hamer, as a lawman, is an imposing, stoic figure. He stands 6 feet 2 inches tall and wears a big cowboy hat and western-heeled boots. Frank is all business and is not one to question. A story told about Frank as an older teenager gives the reader an idea as to what the future will look like for this tough lawman. Hamer goes into a store to get oats for his horse. Four bullies are waiting for Frank, and as he comes out of the store, one gets into his face. He pulls out a big bowie knife and starts whittling a toothpick out of a match. Before the crowd can make a move, Frank, showing no emotions, spits in the antagonist’s face. As he keeps whittling, the bullies fade away. Here’s another story that shows why Frank Hamer is one of the great lawmen of the West. A large crowd is in front of the jail and wants to break in to take the inmate out and hang him. Frank pulls up in a car full of rangers, but he alone walks in front of the crowd, sits down, and with a large firearm, looks straight at the vigilantes. “That’s Frank Hamer,” state many of the men in the crowd. The name alone cleared the street. When no one could put a stop to the Barrow gang, the governor of Texas called on the one man who could stop them. Coming out of retirement, Frank Hamer stopped the killers in a most brutal way, but he did the job that was asked of him. No one is sure, but Frank Hamer may have killed up to 70 bad men and one female: Bonnie Parker. His body showed the scars of 17 bullet wounds. History tells us that he may have been in about 50 gun battles. Bass Reeves was a Deputy U.S. Marshall working in Oklahoma Territory for Judge Parker. He is credited with over 3,000 arrests – killing 14. He also arrested his own son for murder. This no-nonsense lawman deserves more credit than he is given. Spending 32 years as a lawman, he was never wounded. These two lawmen were legends in their own time, but they did not become as famous as Bat, Wyatt, or Wild Bill. But should a movie be made of the two, I hope that the story is not tainted by Hollywood because the true stories are much better than any fictional account.
18 Great Northern News | April 2022
Flying Home the Bacon By Mike McCann
I needed freight to help with the gas back to the village, as the bird guzzled $40 worth an hour. Early Friday morning I received a message to pick up eight hundred pounds of pork at McKee’s, 25 miles north of town. My freight was usually what other air carriers rejected: flammables, explosives, etc. I couldn’t understand why a load of meat was sent my way, until I pulled up to the farm. This pork was still on the hoof! Wrestling 20 hefty squealers into individual burlap sacks, I dreaded the
25-mile haul in the old station wagon, then an hour’s flight to Tanana this wasn’t gonna be a high point in my life. The chubbies packed tight in the wagon, radio blasting, muffler dragging, we headed for Fairbanks airport. I needed two more hours of dual instruction to be signed off as a legal student. After one hour of crosswind landing practice, my instructor, Gary, informed me that he was unable to fly the second hour until possibly the next morning. His wife was three weeks overdue, the doctors were
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planning to induce labor shortly, and he needed to get to the hospital. He suggested I stay the night and finish up tomorrow. I pointed to my old car, its windows fogged, rea bumper almost grounded, frowned and said I’d try. Cruising around Fairbanks with my payload, it didn’t take long to decide I had to get these grunting steam balls out of my life. Which could only mean load ‘em up and fly ‘em out. Backing the wagon up to the air craft’s rear cargo door, I proceeded to stuff four of the wieners into each of the dog kennels I had already secured on board. All this time I painfully admired my airplane’s new plush velveteen Harlem Blue interior, which I had delayed installing until the winter sled-dog hauling season was over. Now here I was, my first spring freight load, packing in the pungent porkers. I wouldn’t have believed it if I’d been warned. The last two stinkers I left stuffed in separate stacks and wedged both behind the pilot’s seat. While warming the engine I kept busy wiping the pig steam off the windshield with my wool cap. Taxiing to the runway, my visibility was still limited. I frantically wiped the glass while speeding along, hoping to force fresh air into the vents and help clear out some of this toxic gas. I knew from hauling dogs that once I got airborne, the inside fog would begin to clear. Although, I was beginning to have my doubts. “These pigs are definitely another kind of critter,” I thought as I swerved down the taxiway. Headset on, radio full volume, I was barely able to make out the tower controller’s clearance to take off over the squealing from the rear, which was painful even with my headset tight. The take-off roll went fine until midway down the runway, when the plane bounded lightly off two waves
on the tarmac. This forced my seat back and squeezed a sacked porker against a kennel. Once again, all hell broke loose. The kennels flexed at the seams as the oinkers writhed in a frenzy, like a load of netted salmon being hoisted on deck. Thank God. The windshield began to clear as I lifted off and gained air speed. One cure for my noisy passengers was less oxygen. I climbed to 12,000 feet. They all dozed off, grunting and snoring. Amen. The stench had me holding my breath for most of an otherwise peaceful hour’s flight across the tundra. I counted swans in the lakes on Minto Flats to avoid looking over my shoulder at the load of breathing bacon. Even as they tossed in their piggy dreams, they launched several subtle airborne reminders into my lap, in the form of turd chips. Delaying descent until almost directly over the village gravel runway, I was hoping a short steep landing would be quieter than a gradual one. As my ears popped, so did theirs. They all began screaming as if their tails had just been bitten off. I landed and taxied to the grass parking area, cutting the engine as I desperately sprang the door latch for air. A small crowd surrounded the airplane, anxious to meet their new summer pets and winter cutlets. With a tinge of gleeful revenge, I opened the nearest kennel, freeing its four occupants into the grass, yelling, “Come and get ‘em! Take your pick.” Most of these Indians had never seen a live pig, let alone caught one. It turned into more of a show than I had planned: 20 minutes of kids, pigs and adults running up and down the runway, finally exhausting all involved. Cleaning off the remaining evidence from my one fancy Cherokee, I chuckled. I was thankful I didn’t have a larger airplane: They could have been buffalo!
April 2022 | great northern news 19
Book Review By Sue Ready
A Cursed Weapon “Arma Del Diablo: The Colt of Destiny” by award-winning author, Manuela Schneider, is a brilliantly constructed novel published by Wolfpack Publishing. The plot is shrouded in mystery and murder with biblical connections. It delivers numerous twists and turns that span over 100 years as the characters search for a cursed weapon: the Colt 45 Arma Del Diablo, the weapon of Satan. I was hooked from the start, and read the entire book, start to finish, in one sitting. Much speculation still exists on the death of outlaw Johnny Ringo. Was it really suicide, or could one of the four men who wanted to see him dead have committed the crime? Historians claim that Johnny’s Colt 45 was lying on the ground near his body when discovered at Turkey Creek and was later returned to his family members with his possessions. Schneider’s imaginative writing bursts with creativity as she weaves in a brand-new story with the disappearance of Colt 45 from the body. From that moment forward, the blue Colt 45 takes on a life of its own. A compelling story, it passes through many decades. As is the case in most Westerns, there exists a battle between good and evil. However, Schneider has incorporated another element into the story: God’s battle against Satan, with human tragedies for those who have possessed the weapon. Michael Kent, the protagonist, is one of the most sought-after experts
on firearms. His goal was to build up his reputation, earn enough money and then move home to build his dream house next to his parents in Montana. His new contract from a mysterious wealthy client, Gorgo Conway, who wants to own the Colt 45 no matter what the cost, would be a lucrative project. However, Michael is uneasy about accepting the job. His research begins with reading all the material that his client gave him. Included are diaries of both the Spanish priest and the young gunsmith, Ludwig. Ludwig designed the weapon in the mid-to-late 1800s, and he is the object of Michael’s search. Because so many years have gone by since this weapon (The Peacemaker) was produced, before 1876, the search becomes extensive. Michael learns this curse all started with young Ludwig, who designed the gun, and continued to the last person known to possess it, the priest Padre de la Vega. He was the one who had given last rites to the young Mexican boy who had used the gun to kill his father. The firearm expert’s search for the truth leads him from the US to Europe, to Connecticut, and then to California. With the invaluable help of the Benedictine Monks at Abbey Monastery in Einsiedeln, Switzerland, to the Abbey Santa Domingo de Silos in Spain, Michael gains new insights. He starts connect-
ing biblical elements: Michael the Archangel, his battle with Satan, the cursed weapon, and Gorgo Conway. The end of the story leaves open-ended possibilities for another book. The story moves at a breathtaking pace with multiple revelations.
Schneider certainly knows her craft, hooking her readers and keeping them engaged as they figure out connections, clues and motives. It’s a thoughtfully written and intriguing book; a very enjoyable read.
About the Author...
As someone born and raised in Germany, author Manuela Schneiderʼs love of American Native and Western history might be surprising to some. But her fascination with pioneer life, cowboy heroes, and treacherous outlaws have been her constant companion for as long as she can remember. As a child, Schneider recalls being mesmerized by American TV shows like Gun Smoke, Little House on the Prairie and Bonanza. In her adult years, Schneider fueled her deep interest in the American West by traveling to the U.S. and visiting historic sites like Tombstone, Monument Valley, and Kanab, Utah. After experiencing the wild beauty of the Southwest firsthand, her desire to write stories of love, struggle and survival in the Wild, Wild West became even stronger. Manuela Schneider After leaving a successful career designing motorcycle fashion for the European market, Schneider penned her first Western fiction novel in 2017. To date, Schneider has written and published three books featuring strong female characters immersed in a battle against hardship, mystery, and deception while searching for true love and a better life. Her book, “Arma del Diablo Colt of Destiny,” is a departure from her other books by featuring a male protagonist. Manuela Schneider (https://manuelaschneider.com)
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20 great northern news | April 2022
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