Page 1



Contents REAL ESTATE LISTINGS Havre Hi-Line Realty Ruff Real Estate LLC Koefod Realty Flynn Realty

FEATURES A Concrete Idea Takes Form Belly Up to the Local Sushi Bar Havre Day Activity Center

25 26 30 32

6-11 14-17 20-24

OFFICE

(406) 265-6795

PUBLISHER EDITOR

Stacy Mantle publisher@havredailynews.com

COPY EDITOR

Pam Burke

PHOTOGRAPHERS

Colin Thompson

DESIGN

Stacy Mantle Jordan Kirby

ADVERTISING SALES SUBSCRIPTION SERVICES

Tim Leeds tleeds@havredailynews.com

Stacy Mantle addirector@havredailynews.com Jodene Leeds jleeds@havredailynews.com

For advertising information, contact Havre Daily News 119 Second Street / P.O. Box 431 Havre, MT 59501 406-265-6795 Please be aware that due to the time lapsed between publications some Real Estate listings may have changed. We apologize for any inconvenience this may cause.

January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

3




A

CONCRETE IDEA

takes form

6 | LIVING Havre and the Hi-Line MAGAZINE | January 2021


STORY BY PAM BURKE

PHOTOS BY COLIN THOMPSON

When Mallory and Tyrel Stygles decided to start remodeling their kitchen, they knew that one of the first things to go would be the orangish formica countertops, and they looked into different options before deciding on DIY concrete countertops. “I was so over that orange,” Mallory said, because it made the colors in their kitchen, which is open to the dining area and living room, just a little too in-your-face for her taste. “I wanted quartz,” she added. “I really, really wanted to do quartz. I loved the sleek look, and then we priced it out and it was like $7,000.” So the two kept researching options until Tyrel suggested concrete. Mallory said she wasn’t in love with the idea at first, but it quickly grew on her when she saw different results posted online and looked at how-to information on Pinterest and YouTube. They liked the irregular, more organic look of concrete, combined with the muted gray color, crisp edges and flat, nonsheen surface — but, especially, the price. Mallory said they didn’t track their expenses closely, but she figures they spent about $1,500 to redo all their countertops.

January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

7


Materials The couple made some cost-saving choices, aside from doing the work themselves, to keep expenses down. One was to use hardie board, also called cement board or mortar board, as the underlayment for the concrete rather than plywood. “I put some support boards underneath the cabinets, that was a learning curve,” Tyrel said, because their test project, a short stand-alone section of countertop, sagged slightly underneath from the weight of the wet concrete. “The cement board can’t hold all the weight of the concrete,” he added. Stygleses used a Sakrete concrete that has sand and fine gravel, called aggregate, mixed with the cement, giving their surfaces a more rugged look, rather than the more expensive finer-grained and fiber-mixed Quikrete

countertop mix that can be finished to a polished surface. The difference in price at the time they bought materials, they said, was $5 per bag, rather than $30 — and since their test section took three bags that was a substantial savings, Tyrel said. They also bought powdered concrete dye to darken the concrete from its natural light gray tone. One thing the couple did spend some extra money on was premade forms — the Z Counterforms system, that includes a plastic form that screws to the underlayment and is designed to be broken away from concrete once it has dried. The system includes a fiber mesh reinforcement, that ends up inside the concrete to add strength. Building their own forms using melamine-coated particle board would have been cheaper, Tyrel said, but

8 | LIVING Havre and the Hi-Line MAGAZINE | January 2021

that takes more time. And, he joked, it takes more math to figure out all the measurements and angles than he wanted to tackle for a one-off project. They said they ended up adding $100 to that expense when they expedited their shipment after finding out the state would be shutting down for two weeks as a measure to combat the spread of COVID-19. But rushing the order meant that they would have time to do the project together during time off from their respective employment. Also included in their expenses was the purchase of the concrete-working tools. Aside from some basic carpentry tools, which they already had, the Stygleses had to get a mixer attachment for their drill, a skreed board to spread the concrete, a float to smooth the surface, and a trowel and fine-grit sanding paper to finish the surface.


Preparation and Process The hands-on portion of the project took three days to complete, they said. The first day they tore out the old countertop, put in the permanent bracing for the counters along with the hardie board underlayment, added temporary braces that would be taken out after the forms dried and hardened, put in temporary pipe material where they needed holes to run waterlines to their kitchen faucet, and cut and installed their form and mesh system. On day two, they poured the concrete, leaving day three for final cleanup. For the first two days of work, two friends came to help with the process, partly because the Stygleses thought they would rather have help and not need it than get themselves in a bind

with concrete drying and setting up whether they were ready or not. Their friends wanted to learn the process, too, because they were considering concrete countertops for their own home. Mallory and Tyrel knew from their test piece how much water and dye they wanted to add per bag of concrete. Tyrel and one friend mixed concrete outside within easy reach of the hose and in an area where any spilled or dripped concrete would not cause a problem. Tyrel then carted the mixed concrete in five-gallon buckets into the house and poured it into the forms. Mallory and the other friend spreading the concrete with the skreed, using a trowel to move smaller amounts of concrete to any low spots. As they worked, they tapped the

outside face of the form and vibrated it with a sander to work out any trapped air bubbles that would show up as holes and pits on the front edge of the countertop. Once the concrete was poured and spread, they leveled the surface with the float, which brought the finer materials to the surface. After the concrete partially set up, they skimmed the surface with the trowel to do the final leveling and smoothing. From there, the project mostly became a waiting game. After two days, when the concrete was set up enough, they pulled the forms off. Seven days after the pour, the surface was dry enough to sand. They used fine grit sand paper and a sanding sponge to smooth rough spots, then they sealed the surface to help protect it from food and stains.

Pro-Tip No. 1

When researching and making decisions about your concrete countertop project, remember that the type of concrete mix you choose can affect everything from the final look of the countertop to drying time and strength of the concrete.

January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

9


Lessons • One of the earliest lessons they learned, Mallory said, was that the form system came with the back sections along with the front and sides, so they ended up ordering more form sections than they needed. • Even though their test pour was only a 1 ft.-wide section, with a 2-1/4 inch thick countertop, that meant that they were putting 120 pounds of concrete, plus the water, on top of the hardie board underlayment, so extra support should’ve been added to the cabinets. The sag underneath didn’t interfere with the drawers, and no one notices the slight dip, she said, but it did serve as a good warning to add supports under the hardie board for the rest of the project which was one long pour, including around a corner. • They used a charcoal gray dye, and it looked very dark when it was wet, but dried much lighter than they anticipated, Mallory said. The test section gave them some idea what to expect, but the lightness was even more apparent when the larger sections dried, “which is fine,”

she added, “because we needed to lighten our kitchen up anyway.” • Likely the biggest headache turned out to be that the forms leaked. Mallory said that if they were doing it again they would put silicone sealant on the underside of the forms where they attach to the cabinets because watery concrete leaked out and ran down the face of the cabinets onto the floor. This had to be wiped up repeatedly until the concrete started setting up. • On a related note, Mallory added, she would not only spread protective plastic sheeting on the floor, like she did, but also would cover the fronts of her cabinets from the start. This would’ve saved a lot of the constant cleanup not only from the leak, but also from drips and splashes while working, she said. • As part of their kitchen remodel, they installed a copper, under-counter mounted farm sink, and in the process of creating their concrete countertop, they adhered the concrete to the edge of the sink, Mallory said, to form a solid seal that would

Pro-Tip No. 2

Use a putty knife to help separate your form your concrete, and if concrete run-off has dried to the top edge of the form, just use sandpaper to knock down that dry concrete first so the separation process doesn’t chip the top edge of the countertop.

10 | LIVING Havre and the Hi-Line MAGAZINE | January 2021

keep food and water from inadvertently collecting in the gap. This also made the sink a permanent fixture with the cupboard. They were fine with the decision, she said, but it will be a deciding factor for anyone remodeling in the future, she added. • Style-wise, she said, she was glad that they went with the concrete and the finish they did. The gray color is classic and goes with everything, she said, and the surface has some irregularities to give it character. She only wishes that she had sanded a little farther through the surface to show off more of the small rocks. To get the matte/satin and food safe finish they wanted, they sealed the surface with 511 Impregnator sealer, then topped it with a coat of food-safe Acrylacq, rather than using something like epoxy sealer that would have a glossy sheen. In they end, Mallory and Tyrel both said, people should do the research to decide if concrete is the material they want for their countertop, and what process and materials


to use for the finish they want, but they shouldn’t get too overwhelmed by the idea of the project. With so many methods and materials out there — “I was going crazy with all this stuff,” Mallory said — ultimately, they realized this meant it must be a forgiving material. “We just kind of picked one (process),” Tyrel said. “From working construction and stuff, I just picked the easiest one for me that I felt

comfortable with, but somebody else might have a different comfort process. ... This one made sense to me.” In some cases, people can even pour the countertops outside then bring them in and install them, he added, but their kitchen layout didn’t have small sections to do this with. “It’s not for everybody,” Mallory said, adding that people definitely

need to be comfortable with the final look not being exactly as they imagined, “but I would definitely recommend anybody doing it.” In fact, Mallory and Tyrel have decided to use their extra forms to redo the countertops in Mallory’s day care in the future. “You can make it modern or make it rustic. It’s kind of just timeless,” she said. “It turned out way better than I could’ve imagined.”

Pro-Tip No. 3

The concrete countertops have to be sealed, but only after the concrete is completely dried, or cured. One method of determining this is to tape a small sheet of plastic onto the surface, and if no moisture accumulates within 24 hours, the surface is ready for sealant.

January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

11


Come Home to the Ex perts

Karene

NMLS #473305

Barbie

NMLS #1570369

Winsor

NMLS #1570629

Randi

Christy

Jen

NMLS #813203

NMLS #1778413

NMLS #857565

Dawn

NMLS #1623348

Quick & Easy Process Local Mortgage Lenders Community-Minded

We’ve got the connections, let us shop for you!

Traci

NMLS #1578375


January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

13


Belly up to the local sushi bar

STORY BY PAM BURKE Photo by COLIN THOMPSON

Gary & Leo’s Fresh Foods is showing that it has a stake in Havre’s robust food scene with the addition of a sushi bar in the store’s deli section.

14 | LIVING Havre and the Hi-Line MAGAZINE | January 2021


“The Havre market was ready for sushi,” store manager Tracy Job said, adding that stores in regular travel destinations like Great Falls, Missoula and Billings have had sushi for a while. “So it’s not new, it’s just new to our area. And now you can have it any day you want.” The sushi is made fresh every day, he said, with specials every Wednesday. The sushi bar, which offers a wide variety of Asian cuisine, such as steamed buns and spring rolls, is actually a franchise with ACE Sushi, a company that started in San Diego, California and, since 1990, has been working to place supermarketbased kiosks across the country. The company already has several in Montana, from Missoula to Miles City. “Well, we’d been seeing these operations in other stores,” Job said, “… and thought there might be some potential there. And then we ran into the ACE Sushi sales people at a trade show in Las Vegas last February, so we started to talk to them about all of the particulars of what would be involved in putting in a sushi bar and how that exactly works.” Job said he also talked to owners and managers in other Montana stores working with ACE Sushi, especially in Sidney and Miles City, which have similar demographics to Havre. “We compare pretty well to the Miles City market. About the same size town, agriculture-based, small college, that kind of thing, and they were having a lot of success with it,” Job said. “That was one of the deciding factors — once we determined that it was going well in rural Montana and we’re in rural Montana — so we thought there was a good chance it might work, a good chance that our customers would appreciate and take to it. “And they certainly have,” he added. It’s a commission-based arrangement with ACE, he said. “They’re invested in it as we are. The better they do the better it works out for us, too,” Job said. “It does draw additional traffic to our store. We’ve seen some customers come in that we haven’t seen before just to

buy the sushi. “That’s always a good thing when you’re in the retail business, when you add additional customers,” he added. With the new addition to the deli getting started at the end of summer, they hit the tail end of tourist season. The deli had travelers stop in, surprised to see fresh sushi in the middle of rural Montana, he said. ACE Sushi has their own distribution system, he said, and the store provides storage for their dry goods and frozen foods – all the ingredients the ACE Sushi staff uses to make the foods here. Job said that the store also provides the deli space and the equipment. ACE tracks sales to see what items to keep on or add to the local menu from the company’s extensive list of products. “There’s a lot of things that they haven’t yet made,” Job said. This included hot ramen bowls, which were set to be added to the regular menu within a few days of this interview. The store had ordered the equipment at the encouragement of ACE Sushi because the company had found that during winter in in northern locations like Montana, customers like to add a hot food to

their dining routine. “We’re looking forward to that,” he said. “By the time this article runs, it’ll be up and running.” This focus on expansion of the store’s deli isn’t just an accident. “We kind of planned on doing a little more with our deli when we moved to this location (at the junction of First Street and Seventh Avenue) because of the location,” Job said. “Now we’re in a neighborhood area, we’ve got a traffic light, we get lots of folks in from different directions, so the deli’s overall sales have improved quite a bit since we moved from our other store.” In its major remodel to the deli area that was completed in August 2016, Gary & Leo’s added a commercial smoker and added to its menu smoked ribs, chicken and other foods, including smoked turkeys at the holidays. The sushi bar was the next step in the evolution. “We were looking to bring something unique, new to the community, and we’ve had a lot of good reviews,” Job said. “So we’re delighted with the way these guys build their product, the way they merchandise it, the way that it tastes. It’s been a win for both them and us.”

January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

15


The Sushi Bar Nang Suan and Pau Mang are the chefs making the sushi and other menu items for the deli. Nang Suan said they had experience as sushi chefs prior to going to work for ACE Sushi just before moving to Havre from Chicago. Because the key to sushi is that it is fresh, one or both of the chefs is at the sushi bar every morning that the store is open, preparing and packaging the foods at the sushi bar. They demonstrated the process of creating a tuna roll, which was that day’s special. A half-sheet of nori — the edible seaweed wrap used for making sushi and other Asian foods — is placed shiny side down on the sushi bamboo rolling mat, and a handful of sticky rice is spread over the nori by rolling the rice with your fingertips, not pressing and pushing. Nang Suan said that the amount is about 1 Cup of rice. The nori is flipped over so the rice is now on the bottom, and the nori is in the center of the rolling mat. In the middle of the nori, across the long direction, spread a narrow line of rice, then about 1/3 Cup of the chopped raw tuna, which is spiced with sriracha hot sauce and sesame oil. The tuna should look

somewhat like a tube of about 1-inch diameter. Add a length of celery stalk — no more than a ½-inch wide slice — and thin slices of avocado laid end to end. The celery and avocado should be left to hang over the edges of the nori. The next steps are to roll up the sushi and tighten the roll so it stays together. Make the classic tube-like roll of sushi by sliding your thumbs under the rolling mat and curling your fingers around to hold the nori. Fold the mat and nori forward and lay them so the nori covers the filling. Reposition your hands so that your thumb tips are pointed downward and lightly touching the table surface, your palms cup over the top of the roll, and you fingertips are spread apart and pressing lightly on the rolling mat on the far side of the roll. Tighten the sushi roll by pressing your fingers downward hard enough to hold the filling together, but not so hard you damage the nori or rice at the bottom of the roll, then slide your hands toward yourself while using your fingers to tuck the roll edge under the roll. Next finish sealing the roll by

16 | LIVING Havre and the Hi-Line MAGAZINE | January 2021

slightly lifting the top edge of the mat and drawing it away from you. You should feel the sushi roll rolling about a quarter of a turn to a new position. Repeat the tucking motion above to finish tightening and sealing the roll. Open up the fold in the rolling mat and let the mat lay flat. Check that sushi roll is sealed and the surface of the rice is uniform and even. Gently roll the sushi roll with your hands or in the mat to smooth any lumps out. If you have filling squished out of the roll along the seam or out the ends, you might just need practice, or you might have put too much filling in the roll. To slice the tuna sushi roll into the signature discs, first slide the rolling mat from under the sushi roll, then cut your eight slices. Use a gentle sawing motion with a sharp knife — a dull knife, or just chopping downward will squish the filling and damage the roll. If you want even slices, cut the roll in half, cut each half in half to make quarters, and each quarter in half to make your eighths. Plate your tuna sushi roll and serve. Nang Suan said the sushi bar serves this with a sriracha, mayonnaise and sesame oil sauce.


Did You Know? • The U.S. the Food and Drug Administration does not have an official “sushi grade fish” designation, however, the FDA does have safety guidelines for fish and seafood served raw, requiring “freezing and storing at an ambient temperature of -4°F or below for 7 days (total time), or freezing at an ambient temperature of -31°F or below until solid and

Pro-Tip

Wrap your bamboo rolling mat with plastic food wrap or lay it flat in a resealable baggy. This will keep it free of rice and other foods.

storing at an ambient temperature of -31°F or below for 15 hours, or freezing at an ambient temperature of -31°F or below until solid and storing at an ambient temperature of -4°F or below for 24 hours are sufficient to kill parasites.” • Also, traditional sushi rice has a mixture of rice vinegar, sugar and salt added while it’s still hot from

cooking, and the rice soaks up this mixture as it cools. The added moisture and the sugar help the rice stick together, but the acidity of the vinegar also helps keep the raw seafood safe. It’s kind of like how citrus in lemon and lime “cooks” the raw seafood in South American Ceviche and the raw hamburger in Mexican Carne Apache.


218 First Street Havre, MT | 406-265-5568 www.northernhomeessentials.com

Olivelle

Discover at northern home essentials

18 | LIVING Havre and the Hi-Line MAGAZINE | January 2021


Quinoa & Sweet potato bowls These Quinoa & Sweet Potato bowls are quick, healthy, and delicious. And they’re packed with flavor from roasted sweet potatoes, fresh veggies, and topped with a zesty avocado dressing.

Prep Time: 15 mins Total Time: 15 mins

Cook Time: 0 mins Yield: Serves 2

Ingredients: For the Bowl:

s 3WEET 0OTATO s TSP 6ERA #RUZ #HILI /IL s TSP 0ERUVIAN 0INK 3EA 3ALT s  CUP 1UINOA s  CUP COOKED "LACK "EANS DRAINED s  2ED "ELL 0EPPER DICED s  !VOCADO SLICED s TBSP #ILANTRO CHOPPED

For the Dressing:

s  !VOCADO s � CUP 0LAIN 'REEK 9OGURT s TSP *ALAPEœO ,IME "ALSAMIC 6INEGAR s  TSP 0ERUVIAN 0INK 3EA 3ALT

Instructions:

0REHEAT OVEN TO —& 0EEL AND DICE SWEET POTATOES 0LACE ON A LINED BAKING SHEET DRIZZLE WITH OLIVE OIL AND SEASON WITH SALT "AKE UNTIL TENDER ABOUT minutes. 7HILE SWEET POTATOES ARE BAKING RINSE QUINOA THOROUGHLY AND PREPARE according to package directions. 4O MAKE THE DRESSING IN A BOWL MASH AVOCADO THEN BLEND IN YOGURT *ALAPEœO ,IME 6INEGAR AND SALT !SSEMBLE BOWL WITH QUINOA SWEET POTATOES BLACK BEANS BELL PEPPER avocado and cilantro. Top with dressing and enjoy!

Garlic & Black Truffle Pizza There are endless possibilities when it comes to pizza toppings but we wanted to make this one simple. This olive oil based sauce is the perfect pizza for a weeknight where you don’t feel like making your homemade marinara sauce. Umami and savory truffle, melty cheese, and a crisp crust makes this pizza a real winner. Now you have a reason to eat pizza multiple times a week.

Prep Time: 15 mins Cook Time: 11 mins Total Time: 26 mins Yield: Serves 4

Ingredients:

s LB 0REMADE 0IZZA $OUGH OR 7ILD 'ARLIC 0IZZA $OUGH s #LOVES 'ARLIC s TBSP (ERB 'ARLIC $IPPER s  CUPS 0ARMESAN #HEESE FINELY GRATED s CUPS -OZZARELLA s TBSP 3WEET "ASIL "ALSAMIC 6INEGAR

Instructions:

0REHEAT THE OVEN TO & 5SE A PIZZA STONE OR A COOKIE SHEET upside down and preheat with the oven. 2OLL PIZZA DOUGH OUT ON PARCHMENT PAPER OR A FLOURED SURFACE UNTIL THE CRUST IS ABOUT Â v THICK -IX "LACK 4RUFFLE /LIVE /IL GARLIC AND (ERB 'ARLIC $IPPER and spread over pizza dough. Top with parmesan and MOZZARELLA $RIZZLE WITH "LACK 4RUFFLE /LIVE /IL 3ET PIZZA ON A PREHEATED PIZZA STONE OR COOKIE SHEET AND BAKE UNTIL THE CRUST IS CRISP AND CHEESE IS MELTED ABOUT minutes. 4OP WITH 3WEET "ASIL "ALSAMIC 6INEGAR

January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

19


20 | LIVING Havre and the Hi-Line MAGAZINE | January 2021


The woodshop at Havre Day Activity Center is an open room, cluttered around the edges with a typical assortment of tools, racks of wood and projects in varying states of repair. The white walls are mellowed with a fine coat of wood dust, and mingled with the wood smell is a hint of polyurethane from the finished piece in the spray room off to the side. Music is rockin’ in the background, and the only other sound is the constant whispery scratch of sandpaper on wood from the five woodworkers at the work tables spread around the middle of the room.

STORY BY PAM BURKE Photo by COLIN THOMPSON The three of the five woodworkers are working on the painstaking task of removing years of paint from wainscoting that is — or rather will be again — the back of panel of a massive cabinet. Its disassembled parts dominate one side of the room. Mike is sanding the surfaces of a somewhat complicated piece, but Shelly and Sheila, sisters, are tackling the intricate and slow work of removing the old paint from the Vgrooves in the panels. Brett, after a quick greeting at the door, is sanding a large board that fits another project. And Walter, except for a short pause to banter with the visitor, is sanding his way across the pieces of a disassembled chair, stripping one surface, and the next, then on to the

next piece and the next. “I’m glad they’re back; it’s good to see them. ... It’s been quiet,” said Wade Rolf, the center’s woodshop lead trainer who directs the projects, the daily work and the fun, too. This is only five of the 13 woodworkers, all consumers under the wing of Havre Day Activity Center, that Rolf would normally have at the shop in a day. He’s worked at the woodshop for 24 years, he said, and with all his current consumers for at least a decade. Since the COVID-19 pandemic hit the community, though, 11 of his 13 woodworkers, along with all the other individuals under the care of the center, had been staying isolated to help protect them from the illness.

This was the first week consumers had been able to return to the woodshop, and they were set to come in smaller groups on alternating days to still maintain some isolation. —— “What we do is take care of developmentally disabled individuals,” Michelle Burchard, CEO of the facility, said. “Some of them are in our care 24/7, others are only in our care during the day.” Burchard said that the multi-tiered services the center offers its consumers include supervised homes to live in, as well as daytime activities to engage them — from 9 a.m. to 4 p.m. at the center — but also evenings and weekends at their homes. Consumers

January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

21


take part in vocational education, art, physical training, holiday and birthday celebrations, movie days, chores, fun outings and everyday life outings like shopping for groceries and toiletries, cooking and for some the opportunity to work a couple hours a day. That last activity is the other part of the services offered at the center, which also benefit the community. Along with the woodshop, which takes in customers’ wood re-finishing projects to strip, repair and finish as needed, Havre Day Activity Center has a recycling center for aluminum and cardboard, and they have a confidential-document shredding service. “All of our consumers that work, whether on shredding, in recycling or in the woodshop, get paid for those jobs,” Director of Residential Service Julie Anderson said. “So when the community is bringing those items in, our consumers earn money from that.” They like to have a purpose and a paycheck and to celebrate the weekend like everyone else, Burchard said. —— While most of the staff who would be working with and caring for the consumers during the day at the center went to the homes after the isolation

measures were put in place, to bring the care and activities to them, Rolf continued to work in the shop to fulfill work projects, and to work with Shelly and Sheila. The sisters are two of the 10 people in the community who only utilize the day services. In fact, they own their own home, have a car, and have supplemental jobs in local businesses. But their income from the woodshop was a part of their budget, so they came in on their regular schedule through the summer. That’s how they ended up with that enormous wainscoting project, which Shelly said they had been working on “forever.” “Me and Sheila have done this whole thing ourselves,” she added. “I miss our stripper.” The state changed its regulations a few years back, Rolf said, so paint stripper could no longer be used in workshops like the center’s. As a compromise, Rolf does the finish sanding and has them use coarser grits of sand paper like 80 grit so they can see their progress. “It’s kind of nice to have that heavier grit so that it actually shows that they’re getting somewhere. Y’know you get that really, really fine grit, and they sit

22 | LIVING Havre and the Hi-Line MAGAZINE | January 2021

there and sand and sand and sand, and there’s nothing to show,” Rolf said. “Especially with something like that,” he added, pointing to Brett’s project which had dark stain on light wood, “where there’s such a drastic change in color, it can get them to move on. It really helps them a lot.” Like everybody, they all have their level of skill, their aptitudes and challenges, Rolf said as he went to help Brett, who tends to get hung up in one spot. “But he goes in the right direction,” Rolf said with a light shrug. “Someone could come in here and do my job much better than me, too.” Ultimately, the end results, the work and the final products, are satisfying, he added, for them and for him. —— Part of goal of the residential service is to create an authentic home atmosphere, Burchard said. For the average person in the progression of their lives, they graduate and go on to college or work and have jobs and families. The center works to help provide that experience for their consumers, she said. The center has 75 staff members, including a full-time nurse and two recently hired part-time nurses hired because two new residents require a higher level of care. A full-time client bookkeeper takes care of consumers’ money, making sure everyone has their own bank account and debit card, they get cash or their cards for movies and shopping. Her job, 100 percent, Burchard said, is to ensure consumers’ money is being spent correctly and accounted for. The center has six homes providing residential service. Five of the homes, she said, have individual bedrooms with everything else in common areas to bring everyone together for meals and activities. The sixth building is a 10-unit apartment building for higher functioning consumers. The single-occupancy units in the apartment have a living room, bedroom and bathroom, with alarge central living room and kitchen. “We have all the way from total care, wheelchair-bound (consumers) to others who do their own laundry and just need someone to make sure they’re eating right, taking medica-


tions, making sure they’re making good choices,” Burchard said. “Anything that residential service offers is just like you would have in your home,” Anderson said. “You have to go out and buy groceries, you have to go out and buy items that make your home run, and because it is their home and that’s where they live they go help do that, as well. Or maybe they didn’t go grocery shopping that day, but they’re going to help haul in the groceries. Depending on abilities, some of them are in charge of cleaning some areas of their home, or there’s chore charts and, y’know, it’s my night to do dishes and his night to set the table, just trying to make it feel like it’s

their home, and it’s their responsibility to get those tasks done.” Getting residents invested in the home helps them experience a full home environment, they said. —— This investment in the full life experience comes into play at work, too. Walter is well into retirement age, Rolf said, but he still enjoys coming to work and being productive for few hours and then hanging out in the break area coloring or listening to music, with the people he’s been with every work day for more than a decade. That opportunity for satisfaction is built into the work experience. Sheila said that she and her sister

will get to help with the finish work on the cabinet as a reward for sticking with the wainscoting. “Oh yeah,” Rolf said, “you don’t put in this much time without getting to help stain it up and make it pretty.” He said that the furniture they finish at the shop is either covered with a clear coat or stained then clear-coated, adding that he doesn’t paint because the shop doesn’t have the set-up to paint furniture properly. “And I really don’t like paint, just because I like the natural look of the wood, and,” he added, gesturing to the room. “I mean, look how hard these guys are working to get the paint off.”

January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

23


5 Ways to Design

with

Authentic Materials

Creating a welcoming and relaxing space may be easier than you expect when you give natural materials a leading role in your design. Elements like natural stone, wood, fiber, metals and even plant life can allow you to express a sense of unique personal style that is broadly appealing. Most inviting rooms share one quality: ample natural light, which creates a subtly vibrant and energetic ambiance. Other aspects of an enticing design may be less obvious to the casual observer. Special touches like custom craftsmanship lend a special aesthetic to furnishings and decor, and bring authenticity to your home. Similarly, items that are made in America using an artisanal approach can elevate the character of a room when compared to things that are mass manufactured. For example, choose a single piece of artwork from a talented artist rather than multiple pieces of mass-produced art from a retailer. You can incorporate natural and hand-crafted materials into your spaces in countless ways, but these ideas can be achieved regardless of what your budget may be. Natural Stone: When many people think about designing with stone, features like countertops or flooring come to mind. Incorporating stone in more unexpected ways can make an even bigger impression. You might choose a coffee table or end tables that are

made of stone or feature stone accents. Accessorizing with stone also introduces an earthy appeal; think agate bookends or decorative items like sculptures. Hardwood Flooring: The floor is often the largest design element of a room, so utilizing authentic materials for your flooring makes a strong statement about the overall tone and feel of the room. An artisan-crafted hardwood flooring option like Carlisle Wide Plank Floors is crafted individually - one board at a time - so the emphasis is on the natural beauty of the wood. You can choose a completely custom look, from wood species and grade to texture and color, or make your selection from a collection of popular tried-and-true finishes. Natural Fiber Textiles: Careful attention to detail is important for a cohesive design, so be sure to keep thinking natural when selecting textiles. Linen and rough cotton fabrics bring distinctive textures that maintain an organic vibe. Natural textiles can also be quite durable, making them practical selections for often-used spaces. Elements to consider include

24 | LIVING Havre and the Hi-Line MAGAZINE | January 2021

window treatments, fabric components of any furnishings and accents like pillows or throws. Jute or wool rugs and textile artwork may also work well with this motif. Plant Life: Vegetation is a central element to landscape design, so when your goal is to create an inviting indoor space with a connection to nature and the outdoors, it makes sense to incorporate plants as part of your design. Options vary greatly, so it may take some work to narrow your selections. If the rest of your space reflects a specific region, choose plants native to that area. You’ll also want to consider lighting and watering requirements as well as the level of care you’re able to dedicate. Metals: Adding metallic components like iron, copper, gold or silver to your space can bring everything from an edgy style to graceful beauty. While furnishings and accessories are common ways to incorporate metallic flair, also think in terms of lighting and hard features like railing spindles and window treatments.


NEW LISTINGS

725 14th Street $159,000

2210 34th Street SE $225,000

1538 3rd Street $85,000

1325 4th Street $22,500

1650 7th St N 15 $3,600

247 2nd Street W. $125,000

SOLD

SOLD

917 Illinois Street Chinook $45,000

522 10th Street $195,000

SOLD

1105 16th Street $185,000

1461 Wilson Ave. $189,900

1425 6th Street W. $139,900

937 Indiana Chinook $220,000

47 Beaver Creek Blvd $194,500

MY I GET K DONE! R O HOMEW ODAY CALL T

SOLD SOLD

SALE G N PENDI

January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

25


1506 3rd Street $117,000

This 2 bedroom home has a brand new bathroom, brand new paint inside, newer kitchen and flooring. A must see to appreciate this home. It is like new condition.

929 3rd Avenue $174,900

Beautifully updated home with 3 levels of living, 3 bedrooms, 3 bathrooms, a non-conforming bedroom & huge shop!

529 Pennsylvania St. Chinook, Montana $114,900

This would make a great starter home or retirement home at a great price for this well kept 3 bedroom, 2 bath Home with large lot and extra off street parking!

Farm and Ranch W Havre South of the Big Red Barn $400,000 290+- Acres with pasture & cultivated land. This property borders Sandy Creek in places, approx 1/4 mile to HWY 2 W.

• SALE PENDING •

ACREAGE LOTS

with Utilities 5 Miles W of Havre

(1) 5 Acre Lot $69,000 (2) 10 Acre Lots with Views CONTACT ED RUFF FOR MORE INFORMATION AT (406) 390-1574

415 1st Street West

This 1st Street frontage property comes with rental income and a turnkey business. The tenants have been in place for years and the business has the furnishings, equipment and licenses available for a turnkey operation.

26 | LIVING Havre and the Hi-Line MAGAZINE | January 2021


January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

27


28 | LIVING Havre and the Hi-Line MAGAZINE | January 2021


January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

29


30 | LIVING Havre and the Hi-Line MAGAZINE | January 2021


January 2021 | LIVING Havre and the Hi-Line MAGAZINE |

31


2511 34th St SE~$650,000

Gorgeous 5 bdrm, 3 bath updated to the hilt, Country home 3 miles from Havre in Saddle Butte Estates. Beautiful custom kitchen with plenty of room to roam. New barn, corrals, water system (well & hydrants) and possible 2 bdrm rental in basement.

Call Janis Flynn Pyrak @ 390-4900 for a personal showing today!

17132 Rd 515 N~$333,000

5 bedroom, 3 ½ bath Country Home located 18 miles North of Havre off St Joe Road. This property has approx. 40 Acres, an attached 4 stall garage/shop & a double garage/barn.Recent updates include a wonderful master suite, large enclosed porch & fenced yard. Awesome views! Motivated sellers!

Call Janis Flynn Pyrak @ 390-4900

265-7845 WEEKDAYS 8:00-5:30 OPEN SATURDAY

www.flynnrealtyinc.com ~ FAX 265-8782

618 14th St W ~ $420,000

Gorgeous, 3636 sq ft, 5 bedroom, 3 1/2 bath home that includes a dance studio. Large AstroTurf fenced back yard, awesome privacy fence, greenhouse, double car garage w/large carport area plus enclosed boat storage. Tons of parking, South end location with nice neighbors and view, near school & Medical Center. Must see!

Call Flynn Realty @ 265-7845

PRICE REDUCED 1400 2nd St/ 215 14th Ave ~ $185,000

Versatile property consisting of 2 houses on a 60x140 lot along w/garage & storage shed. Main house is set up as 2 apts, but could be used as owners residence. Smaller house is currently rented. Many exterior improvements on both. Approx. $1800 monthly income as rentals. Or live in one and rent the other.

Call Paul Kuka @ 265-7845 or 265-2060

Land FOR SALE

• +/- 640 Acres Farmland located N. Joplin, MT ~ All Farmed • +/- 1000 Acres Farmland located N.W. Joplin, MT - All Farmed • +/- 960 Acres Farmland located N. Inverness, MT - All Farmed

Call Ken Nelson @ 406-439-0595 or Larry Martinson @ 406-390-1509

PRICE REDUCED

1637 Rich St W ~ $310,000

4 bedroom, 3 bath Ranch style home located near Schools and Park. Open floor plan, lots of updates, large backyard, double garage and great views from 2 decks.

Call Flynn Realty @ 265-7845

PRICE REDUCED

1273 McKinley Ave ~ $175,500

1005 6th Street ~ $189,900

Spacious 4 bdrm, 3 bath home with recent updates. Attached oversized single garage w/large parking pad. Spacious fenced back yard w/covered deck and nice views. Could be used as a Duplex-includes 2 refrigerators & 2 ovens/ranges.

Janis Flynn Pyrak @ 390-4900

Building Lot for Sale ~ $89,000

Nice, updated Ranch style home-2 bdrm, 1 bath, plus 2 non-conforming bedrooms in basement. New flooring, paint, updated kitchen and appliances. Oversized attached heated 2 stall garage, spacious back yard with water feature and underground sprinklers on oversized lot.

Call Kristi Parrotte @ 390-4912

Business Opportunity

Flooring Sale & Installation. Furniture/ Home Goods Store. Located in a Small Town with plenty of expansion opportunity. Excellent Family Business with a Great Clientele. Sale Price will included Inventory & Support Equipment.

451 1st Ave~$198,000

Nice 2 bed, 2 bath home with 2 car garage on quiet street. Includes an upstairs rental and a basement rental. Fenced yard and underground sprinklers.

Small shop on Hwy 2. Good location-East end of Chester. Includes large carport.

Call Ken Nelson @ 406-439-0595

Call Janis Flynn Pyrak @ 390-4900

628 Choteau Ave~Valier, MT $85,000

1985 16x70 Single Wide Gallatin 2 bedroom, 1 bath Mobile Home on a permanent foundation with nice back porch, detached oversized 2 stall shop/ garage w/ 16x8' door-(room for boat & lg pickup-28'x32') Plus separate 3 stall garage. Property includes total of (3) 100x140 lots 8 city blocks from Lake Francis in Valier, MT.

Call Janis Flynn Pyrak @ 390-4900

737 Illinois Street Chinook, MT ~ $211,500

Nice updated bungalow style home. 4 bedrooms, 2 baths, 2 fireplaces, new flooring, paint and updated kitchen. Single garage, large fenced back yard, deck and an extra lot for toy storage or gardening.

Call Kristi Parrotte @ 390-4912

Beautiful updated 2 story Country home in Chester, MT. 4 bedrooms, 2 bath, nice deck, awesome yard and double detached garage.

Call Derek Fraser @ 262-4603

Call Ken Nelson @ 406-439-0595

816 Minnesota Street Chinook, MT ~ $119,000 Single level 3 bedroom, 1 bath home with nice shop.

72 3rd Ave NW ~ Harlem, MT ~ $27,500

712 E. Washington Ave. Chester, MT ~ $40,000

Call Ken Nelson @ 406-439-0595 or Larry Martinson @ 406-390-1509.

330 E Casey St ~ Chester, MT ~ $175,000

Call Ken Nelson @ 406-439-0595 or Larry Martinson @ 406-390-1509

1.433 Acre lot in Harlem, MT city limits. City sewer, city water & electrical hookup. 18x66 concrete pad, city access road & a stream running through property. Also includes shed/barn.

Conveniently located near Holiday Village Mall & Fairgrounds on Hwy 2 W. Approx. 8000 sq. ft. building on +/1.5 Acres. Nice office with living area & showroom. Includes additional shed.

PRICE REDUCED

Nice +/-1 Acre building lot for sale in Beaver Creek Estates. Lot is fenced, established trees and a 26 X 56 barn for storage. Wonderful views of the Bear Paws!

Call Ken Nelson for showing @ 406 439-0595

Commercial Building for Sale 1927 US Hwy 2 NW

Call Ken Nelson @ 406-439-0595

736 Ohio St ~ Chinook, MT ~ $124,900

4 bedroom, 2 bath, 1 1/2 story home with large yard. Single stall garage, fenced back yard on corner lot.

Call Ken Nelson @ 406-439-0595

4 Parcels on North Side

Approx 1.75 Acres on Havre’s North side. Includes 2 dwellings and a 24x24 shop. Good well with several water hookups already existing along with sewer system.

Call Ken Nelson @ 406-439-0595


Millions discover their favorite reads on issuu every month.

Give your content the digital home it deserves. Get it to any device in seconds.