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Holiday Special Edition

The Iola Register & The Iola Shopper

Tuesday, November 22, 2016

1

Holiday Traditions

2 Tuesday, November 22, 2016

The Iola Register & The Iola Shopper

Holiday Special Edition

Talkin' turkey with the experts

By RICK DANLEY The Iola Register

The special affection afforded the North American domestic turkey has everything to do with the fact that it forms the juicy centerpiece of most holiday meals.

But the wild turkey, meleagris gallopavo — a distant parent of the gravy-draped, hormone-swollen Butterballs that we consume by the millions every year — is a more interesting specimen by far. According to biologists, the wild turkey is a marvel of ecological rescue, a testament to the positive intervention of dedicated conservationists, who over the course of a few short decades, lifted the ungainly bird from a point of nearextinction to, today, where in some places they’re considered a nuisance.

Don Erbert, from the National Wild Turkey Federation’s Iola chapter, is as smart on the topic of turkeys as anyone. Alongside the NWTF’s director of development, Steve Barlow, Erbert spent an hour talking turkeys at the Iola Public Library earlier this month.

“Turkeys are not only my hobby,” Erbert stressed.

“They are my passion.”

Here are a few of the meatier morsels from his talk, and a few added cranberries of our own for good measure: * Benjamin Franklin famously entertained the notion of making the wild turkey, and not the bald eagle, America’s national bird.

“But I’m glad he didn’t,” said Erbert, “because then we wouldn’t be able to hunt them.”

it does happen. I once ran from one in Ann Arbor, for example. And there is a site online, “Turkeygeddon: The Thirteen Best Turkey Attack Videos,” which bears graphic illustration of a turkey’s temper. Of course, in most cases, the human being has asked for it. For example, in one clip, a man is shown driving a Porsche. * Wild turkeys take dust baths by day and roost in trees at night. They make their homes in every American state except Alaska.

Hens, once impregnated, search far and wide for a safe place to make a nest and won’t leave that spot unless chased off by a predator. As for lifespan: “If a wild bird lives to be 5 years old,” said Barlow, “that’s a great accomplishment. That would be tantamount to me being 85.” * There are six subspecies of wild turkey in North America. “You’ve got the Eastern wild turkey, which we have around here,” said Erbert. “Then you have the Osceola, down in Florida.

There’s Merriam’s turkey, which I call the mountain turkey. There’s the Rio Grande, which I call the desert turkey. There’s Gould’s turkey, out around Arizona and New Mexico and into Mexico. Then there’s the Ocellated turkey, down in the Yucatan Peninsula. For hunters, if you get the four U.S. birds, it’s called a ‘grand slam.’ If you get all six, it’s called a ‘world slam.’” * In a letter to his daughter, Ben Franklin called the bald eagle “a Bird of bad moral Character” who, in stealing fish from the smaller osprey instead of hunting for

itself, “does not get his Living honestly.” The turkey, on the other hand, is not only a native bird, wrote Franklin, “he is besides, though a little vain & silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British guards who should presume to invade his Farm Yard with a red Coat on.” * Whereas the human eyeball, removed from its socket, resembles a perfect sphere, a turkey’s eyeball, explained Barlow, “is shaped like the old space capsule” — small in front, wider toward the back — “like a wedge, which allows room for more rods, giving the bird much better perception than humans.”

“That’s their main defense,” echoed Erbert. “If they see something move, they’re gone. I’ve been told that if a turkey could smell,

you’d never kill one.”

“That’s right. Their sense of smell’s about like ours,” said Barlow. * Despite Franklin’s hope that he could sic a patriotic turkey on a trespassing Brit, there are very few reports of turkeys actually attacking people. Occasionally, though,

* The celebrated turkey beard is in fact, explained Erbert, a “modified feather,” whose purpose, like mens’ nipples, is an evolutionary mystery. While rare, every now and then a hen will sprout her own beard. It’s See TURKEYS | Page 3

Holiday Special Edition

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Tuesday, November 22, 2016

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Turkeys: Bird’s behavior, history shared at library program Continued from Page 2

normal. * “They’re fascinating to watch,” said Erbert. “They come in strutting and doing their thing. And they’re real vocal. I recommend to anybody who doesn’t hunt that they go out some earlymorning, anywhere that turkeys are roosting, and just sit out on the road, roll your windows down, and just listen. Usually it’s a crisp, cool, still morning when you really hear them gobbling. I’ve heard them for miles up and down the creek. It’s probably one of the most amazing things you can hear in nature. Other than an elk bugle.” * Erbert recalled taking his wife, Mary, out for her first hunt. This was years ago. Mary’s shyness around the prospect of killing an animal quickly gave way to her excitement at bagging her first turkey. “We were both excited,” said Erbert.

“We took pictures.” A few days later, though, the couple was on a long road trip that carried them across western Kansas. Mary was quiet during the drive. Eventually, somewhere over the empty yellow miles, she turned to her husband: “Will I still go to heaven?” * The turkey eaten at the first Thanksgiving, in 1621, in Plymouth, Massachusetts, would have been an Eastern wild turkey. According to the writer Bill Buford, however, Edward Winslow’s Pilgrim journal, which provides a first-hand account of the original Thanksgiving, contains no mention of turkeys.

The first meal eaten on the moon, however? Turkey.

Don Erbert, left, and Steve Barlow talking about turkeys and their habitats at a recent Iola Public Library program. * “You can pluck them, which is what I do,” said Erbert. “You can skin them. You can filet them — you know, just cut the breast out. My son chops them up into little chunks: turkey and noodles.

That’s fantastic. The taste of wild turkey, some people call it nuttier. It’s stronger than a Butterball, because they’re wild. It’s a darker meat, maybe a little dryer. But it’s a great flavor. I usually cook them like a regular turkey.

Mary stuffs it and puts it in the oven every Thanksgiving. My friends, they batter and fry them and cut them into strips. They’re fantastic. I’ve made soup out of it, I’ve made stew out of it. I think they taste better than a tamed turkey, to be honest with you. * Years later, Mary Erbert, having flung aside her initial reluctance, successfully hunted all four subspecies of American wild turkey, and in that way earned herself a

“grand slam.” * At the end of Erbert’s presentation, a woman in the front row raised her hand.

“If I went out, I’d be more inclined to take a camera, because I love animals far too much, and I’ve got too bad a fear of guns.”

Erbert smiled wide. “You know, that’s perfect,” he said. “That’s what we do, too. What’s amazing is just being out there. Like, right now, we’re deer hunting.

I’m out there probably six or seven hours a day right now.

The actual killing is a very small part of it. Most of the time last night I just filmed a raccoon eating bugs off a hackberry tree. I didn’t even know they did that. It’s fascinating to watch. And it’s all right here, everything in nature interacting, just six miles outside of town. I had three coyotes come through this morning. There I am.

Three coyotes, just trotting through the woods.”

4 Tuesday, November 22, 2016

The Iola Register & The Iola Shopper

Holiday Special Edition

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Tuesday, November 22, 2016

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6 Tuesday, November 22, 2016

The Iola Register & The Iola Shopper

Holiday Special Edition

Wilhite’s gifts come with her talented touch

By BOB JOHSON The Iola Register

HUMBOLDT — Pat and Allen Wilhite have 11 grandchildren, and each one knows they can expect a hand-crafted gift from their talented grandmother come Christmas morning.

Each has a towel, of beach proportions, with their names embroidered, and there are book covers, also personalized, as well as other crafty delights that spring from packages.

“I didn’t sew when I was growing up,” Pat said. She also skipped home economics classes taught at Humboldt High by Irene Decker, a stern taskmaster whom she and mother Delpha Dietrich decided would not mesh with Pat’s personality.

By necessity, Pat sat down at a sewing machine when she and Allen married in 1970.

“We needed to save money,” she recalled, and her learning curve with construction and repair of clothing came on the quick. Allen was dedicated to education at a time when teachers were notoriously poorly paid. Having four children, three boys and a girl, put pressure on family income.

During a 35-year career at Gates Corporation — she started not long after the Iola plant opened — Pat looked for a change of pace from work-a-day life. She settled on woodworking, a hobby she pursued for a number of years, and quickly came up with a variety of gifts that had a personal touch. Several years later sister Laura Laver, whose seamstress skills already were well-de-

Pat Wilhite works on a hand-crafted gift in an outbuilding she has converted into a quilter's paradise. veloped, encouraged Pat to take up sewing.

That was 10 years ago and now, with her retirement from Gates 2½ years ago, it’s more than an occasional activity — like four or five hours a day. She turned over woodworking to Allen, retired from teaching English and journalism at Humboldt High, to give him an outlet.

He has taken to the hobby, though on a less time-consuming schedule.

Their home in the north-

west part of town is a comfortable setting with a menagerie of outbuildings.

There’s a building for lawn equipment. A small greenhouse keeps Pat’s flowers from harm during the winter months. A woodshop is now Allen’s domain. And a 12-foot-by-20-foot building is Pat’s sewing haven.

“Allen bought it for me after we saw some in Arkansas,” said Pat, 65. They added generous shelving for some of her collections, including

a huge — bigger than many people — stuffed bear that grandson Noah gave her for Christmas.

SISTER LAURA, 62, followed a different path when young, learning to sew from the get-go. She lives in Wichita, but the sisters visit often, in person and by phone, and their mutual interest in sewing has grown over the years.

“We always like to look at things” others create, and

with two minds focused, “we are able to figure out how to make what we like. We’ll call back and forth and send photos.” They also have an annual weekend together at Bella Vista, Ark., to sew projects, “while the guys play golf. It is a good time for us to talk, a catch-up time that sometimes lasts all night.”

While regular sewing machines were the starting point, the sisters have exSee WILHITE | Page 7

Holiday Special Edition

The Iola Register & The Iola Shopper

Tuesday, November 22, 2016

Wilhite: Love of craftsmanship makes for easy gift-giving Continued from Page 6

panded their arsenals.

Pat’s original machine has an embroidery feature.

When Laura bought a quilting machine, Pat added one, too.

“I’m really just learning to use the quilting machine,” Pat said. To operate, she grips a bar that moves the quilt sewing head to make any pattern she desires.

Some folks, usually those who grew up with mothers and grandmothers at quilting bees, still do the decorative stitching by hand. But for Pat, there’s always a deadline to meet and she finds the machine a faster alternative.

In addition to birthdays and Christmas, Pat also makes items for St. Joseph Catholic Church’s annual soup-supper fundraiser at the end of each October.

This year she fashioned star-shaped hot pads that were a hit. “One woman bought six or seven,” she said. “I try to do something a little different each year to create interest in what we have to offer.”

AS WITH the vast majority of families whose children are grown and scattered across the country, holiday get-togethers can be a logistical challenge.

While her parents (Lawrence and Delpha Dietrich) were alive, and particularly when the Wilhite brood was young, they’d gather on Christmas Eve, but now they defer to their children’s families. Thanksgiving is another matter, the Friday after is “their” day.

Pat Wilhite, top, shows off some of her recent creations.

REGISTER/BOB JOHNSON

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The Iola Register & The Iola Shopper

Holiday Special Edition

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10 Tuesday, November 22, 2016

The Iola Register & The Iola Shopper

Holiday Special Edition

Christmas tradition comes early for Taylors

By RICHARD LUKEN The Iola Register

Ben and Jen Taylor are big on family traditions.

Even if it means moving up the schedule a bit.

The Taylors and three of their four children, daughters Olivia and Ella and son Jesse, spent much of the weekend earlier this month prepping their house for the upcoming Christmas season.

Such tasks usually are reserved for after Thanksgiving, but were pushed up this time around because the Taylors will be celebrating the holiday with daughter Abigail, who attends Brigham Young University in Provo, Utah.

“Ben is one of seven kids, and they’re in Utah, too,” Jen said. “We usually don’t go out of town for Thanksgiving, but since she’s out there, we figured it’d be fun.”

That left the Taylors tasked with erecting the family’s 12-foot tree and converting their living room into a holiday joyland a bit early.

The tree itself is a sight to behold.

“We got it last year,” Jen said. “Our friends moved to a new house with 8-foot ceilings.”

The Taylors’ vaulted living room ceiling, coincidentally, measures 12 foot at its peak, creating a perfect location for Ole Tannenbaum.

Almost.

A wood beam that dissects the room extends down about 6 inches.

“We have to turn down some of the branches a bit,” Ben said with a chuckle. “So for us, this is an 11½-foot tree.”

The tree comes in four segments. That it’s pre-lighted saves the family time, but

The Taylors are, from left, Jen, Ben, Ella, Olivia and Jesse. Not pictured is Abigail, who's away at college. At upper right is one of the homemade etched glass ornaments Ben and Ella made last year. with another catch.

The Taylors have been unable to get one of the upper strands to work, so they improvise with an extra strand of lights.

“We know it’s there.” Jen said, “but nobody else can tell.”

Ornaments young and old adorn the tree. Each child gets a new ornament every Christmas. Last year’s additions included a series of etched glass ornaments Ben and Ella made. All 16 carry different references to Jesus — “Emmanuel” and “Lamb of God,” for example — while son Jesse has a small electronic train set up to chug its way around the tree skirt. At the other end of the spectrum are ornaments Jen and Ben had when they were children.

“Really old,” Olivia

snarked.

The children’s ornaments will be sent with them once

they become adults and start families of their own.

New this year is a ceram-

ic Nativity scene Jen purchased shortly after Christmas 2015.

“We’re bargain shoppers,” she laughed. “We’re big on the after-Christmas sales.”

As the tree is assembled, Olivia and Ella shift their foSee TAYLORS | Page 11

Ben Taylor arranges a portion of a 12-foot Christmas tree erected in his living room.

Holiday Special Edition

The Iola Register & The Iola Shopper

Tuesday, November 22, 2016

Taylors: Traditions Continued from Page 10

cus to a series of ornaments hung along the living room entry way. In keeping with the tree’s primary colors, the ornaments are red and gold.

Again, the Taylors have combined elegance with practicality.

“They’re not very expensive ornaments,” Jen laughed, shortly after one falls to the floor with a thud.

“In case that happens.”

Other holiday decorations, both religious and secular, adorn much of the rest of the Taylor living room.

One shelf is dedicated strictly to the Nativity; another is filled entirely of Santas.

TRADITIONALISTS, the Taylors will unwrap their gifts on Christmas morning, but “Christmas Eve is a big

deal at our house,” Jen said.

“We have lots of people over, and we do lots of music.”

Last year, the Nathan and Robyn Fawson family came over, with the children collaborating on a spirited rendition of “Oh Come All Ye Faithful,” complete with violins, trumpet, French horn and trombone.

“That’s our big food day,” Jen added.

Christmas Day, meanwhile, is more a chance to kick back.

“We don’t do a big Christmas dinner,” she said.

Instead, the Taylors favor aebleskivers, a Danish pancake, for breakfast. Rice pudding at some point along the holiday is another staple.

“We’ll probably watch a movie or something somebody got as a gift,” Jen said.

“Really, it’s a matter of getting to relax and enjoy each other.”

11

Jesse Taylor stretches to reach a lofty branch on his family's Christmas tree.

Ebelskivers — Danish pancakes — a tasty addition to any holiday ar

By JEN TAYLOR Ingredients 3 large eggs 2 tablespoons granulated sug-

3 cups buttermilk 1 teaspoon vanilla 1/4 cup plus 2 tablespoons vegetable or canola oil 3 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Directions In a large bowl, whisk together the eggs and sugar. Mix in the buttermilk, vanilla and oil. Stir in the flour, baking soda, baking powder and salt until just combined.

Pour 3-4 tablespoons oil in a small cup and keep near the stove. You'll need a pastry brush or paper towel to rub oil into the pan between batches.

tiny bit of oil.

Pour enough batter into each cup to fill about 3/4 of the way. Let the ebelskivers cook for a minute or so until tiny bubbles begin to show on the surface and the edges look like they are setting a bit.

Using a knitting needle, chop stick or other similar long, thin tool, push the tip into the middle of the batter to the bottom of the cup and gently lift the ebelskiver so that it turns and the Ben Taylor whips up a fresh batch of ebelskivers. COURTESY PHOTO cooked part is lifted out of the pan. The Preheat an ebelskiver pan over poured into the pan — but take uncooked batter will run into the care it isn't so hot to burn the ebmedium heat for 4-5 minutes until hot (the batter should sizzle when elskivers). Brush each cup with a bottom of the cup.

Let the ebelskiver cook a bit more (it will depend on how hot your pan is — don't let them burn!) and turn again, slightly twisting so the seam from the first turn lifts out of the cup, with the needle so that it begins to form a ball shape. If the cooking process seems confusing, just simply keep turning the ebelskiver so it doesn't burn and so that it cooks evenly on each side.

Again, let it cook for a minute and then turn again so the opening is now on the bottom of the hot pan to cook all the way through.

I like to toss the cooked ebelskivers in a 9-by-13 pan and keep them in a warm oven (about 175 degrees or so) until they are all cooked. Serve warm with any variety of toppings: syrup, fruit and whipped cream, Nutella, powdered sugar, jam. The options are endless!

12 Tuesday, November 22, 2016

The Iola Register & The Iola Shopper

Holiday Special Edition

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Holiday Special Edition

The Iola Register & The Iola Shopper

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Tuesday, November 22, 2016

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16 Tuesday, November 22, 2016

The Iola Register & The Iola Shopper

Holiday Special Edition

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