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The Art of

DINING E

veryone has their own unique culture surrounding food and dining. As someone who grew up eating dinners in her room alone in front of the television (I was raised by a hardworking single mom), I have a lot of bad habits when it comes to eating that I’m constantly trying to reverse. For starters, I rarely join my workmates when they go out together for lunch, opting instead to eat at my desk as I work through it as if lunch was meant to be endured and not an opportunity to actually enjoy the food and the social experience and camaraderie. I’m just as bad at dinner, where meals are typically eaten on the arm of my sofa between newscasts. I know, it’s a problem, and as a desk/armchair diner, my goal is to expand my culinary horizons and learn to appreciate the art of food and dining in general. Luckily, this issue – and the vibrant culinary scene here in Sheridan – was the perfect impetus to lure me away from my desk with the goal of exploring the many dining options the town has to offer as well as taking the time to socialize and appreciate food while taking in the local culture, which turned out to be both incredibly tasty and a lot of fun.

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From our five-stop burger tour to eating with fun-loving local seniors at The Hub, I was treated not just to great food but was also reminded of the unique flavor (no pun intended) that each restaurant, coffee shop or food truck has to offer and how much one’s passion for what they’re doing impacts the quality of both the food and dining experience. A behind-the-scenes visit to Legerski’s Sausage Company offered further insight to longstanding family recipes and taking pride in one’s product as well as being at the heart of a community by sharing generations of knowledge and craft. For this desk diner, I was reminded that meals are about much more than mere sustenance. It’s about enjoying the unique flavors, atmosphere, and care that goes into making the food as well as the importance of taking the time to savor it. Now, I’m looking forward to getting out and exploring more and taking advantage of the excellent restaurants throughout the county, including the fresh produce and other goods grown and harvested by local farmers and vendors at Sheridan’s vibrant Farmers Markets.

Happy dining,

Jen C. Kocher

PRESIDENT & EDITOR-IN-CHIEF

Erika C. Christensen EDITORIAL DIRECTOR

Stephanie L. Scarcliff FEATURES EDITOR

Jennifer C. Kocher ART DIRECTOR

Richard W. Massman DESIGNER

Candice E. Schlautmann PHOTOGRAPHER

Taylor A. Helton ADVERTISING

Robert D. Pederson Jason N. Kasperik ADMINISTRATION

Lisa A. Shrefler

OUTLIERS CREATIVE, LLC 2161 Coffeen Ave., Sheridan WY 82801 307.461.4319 | 82801@mcllc.net CONTACT US Email 82801@mcllc.net or mail letters and feedback to Editors, Outliers Creative, LLC 2161 Coffeen Ave., Sheridan WY 82801. Include name, address and phone number. Letters may be edited for length and clarity. Follow us at 82801Life.com and on issuu.com. Join the conversation on Facebook, Instagram and Twitter @82801Life. 82801 Life is a publication of Outliers Creative, LLC © 2019, a whollyowned subsidiary of MC Aegis, LLC. Reproduction in any form, in whole or part, without written permission is prohibited. This magazine accepts freelance contributions. 82801 Life is not responsible for loss, damage or any other injury to unsolicited manuscript, unsolicited artwork including but not limited to drawings, photographs or transparencies and any other unsolicited materials.

Contents

8 #SHERIDANBURGERTOUR

Jen and Taylor team up to explore Sheridan’s sizzling burger scene with a five-stop tour

Photo: Sheridan Travel & Tourism

#VisitSheridan

15 THE HUB

Sheridan’s hot spot for seniors serves up great food, lasting friendships and so much more

19 LEGERSKI TELLS ALL

We go BTS at Legerski’s Sausage, where the third-generation Sheridan sausage maker dishes tastiest secrets

25 WHAT’S HAPPENING

Your monthly to-do list for everything fresh and fun in Sheridan

Everything made from scratch at the Hub

8 Friday happy-hour vibe screams belly up to the bar SEPTEMBER / OCTOBER 2019

In honor of one of our favorite holidays – National Cheeseburger Day Sept. 18 – we hit up the Sheridan burger scene for a tour of some of the best burgers around town. Using the scientif ic method of random selection, we threw on our yoga pants and visited f ive eateries for a gut-busting excursion of some of Sheridan’s hippest and most eclectic, off-the-beaten-track burger spots.

By: Jen Kocher PHOTOS: TAYLOR HELTON

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ANBU

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1 ST STOP THE BURGER WAGON

JAM IE SEAM AN HAS B EEN COOK ING UP B URG ERS WIT H A SM IL E FOR T HE PAST 1 7 Y EARS!

UCKED OFF BUSY COFFEEN AVENUE in the Wyoming Downs parking lot across from Plains Tires, The Burger Wagon food truck was an obvious destination. Through the window, owner Jamie Seaman took our order as she walked us through the long list of toppings and condiment choices to customize our cheeseburgers to spec, adding a hefty side order of fries with her special seasoning (the 1/4 for $2.50 could easily feed three!) and secret sauce. “You’ve come to the best place first,” Seaman confidently informed us as she turned to the grill and got to work. She’s been doing this for 17 years, she said, and was the first food wagon in the county. Since taking over for her folks, she’s expanded the hours and menu and even added deliveries. Now, she’s open for breakfast, lunch and dinner, putting in long hours six days a week (see burgerwagon.com for hours). And she’s staying open for winter, which is another first in the Sheridan County food truck world. “I love what I do,” she said, flipping the burger on the grill with a satisfying sizzle. So did we! An excellent burger and fries outside under a sunny sky. B ASIC B URG ERS START AT $6

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T HIS L ADY WORKS C RAZY LONG HOURS AND ALWAYS SM IL ES!

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HE ALLEY PARKING OUTSIDE THE Silver Spur Café (on the corner of West 5th and N. Main streets) was packed by noon, which we took as a good sign. Inside, all of the counter stools were taken as customers bantered back and forth with owner Michelle Underwood, who single-handedly manned the grill in the open kitchen while keeping up her end of the conversations. Michelle worked at the Silver Spur in the 70s when her parents had owned it, and her dad insisted on teaching her how to cook. (We’re happy he did!) After her parents sold the place there had been other owners in between, but Michelle snatched it up about five years ago and since then, she’s been hustling seven days a week from dawn to dusk, whipping up breakfast and lunch favorites like her famous homemade biscuits and gravy and half-pound burgers. “It’s a lot of fun,” she said with a big smile as she plated a chicken fried steak – another popular favorite. Michelle’s secret to a great burger? Fresh, half-pound, hand-made patties that she gets every morning from Legerski’s Sausage Co. with fresh veggies and toppings.

2 ND STOP The Silver Spur Café

G REAT B URG ER AND F RESH- CUT CURLY F RIES START AT $9

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R G E RT COOL STAFF AD D TO T HE L AID -BACK VIBE .

3 RD STOP Smith Alley Brewing

MITH ALLEY BREWING'S LARGE WINDOWS lure you into the cool, industrial loft-style space. The high chairs and tables, coupled with the bronze-topped bar, set the scene for relaxed eating. Inside, you can lean over the railing for a peek down at the brewery’s inner workings where a dozen or so large stainless-steel tanks are busy fermenting craft brews. The modern music and tattooed, hipster staff create a fun and inviting Friday happy-hour vibe that invites you to belly up to the bar for a beer and a burger. The bartender hooked us up with the house favorite, the S.A. Burger, a half-pound patty topped with crispy shallots, cheddar cheese and bacon served with hand-cut fries. Tasty! We liked the funky blackboarded beer selections and dub this a great afternoon spot for an excellent burger, albeit on the pricey side at $13.50. Our only regret was we didn’t try a pint of Gold Dust Woman or a White Knuckler. Next time!

T H E S . A . BURGE R, A H ALF -POUND PAT TY TOPPED WITH C R I S PY S H A LLOTS , C H ED DAR CHEESE AND BACON IS A H O U S E FAVO RI TE

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WE LOVED OUR WAITR E S S , 21 -Y EAR- OL D VICTOR I A RUIZ , WHO HAS WOR K E D AT WCCC ON AND OF F SINC E SHE WAS 1 6 AN A ND K NOWS HER STUF F !

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I T ’ S WESTE RN WI TH O UT M AKING YOU FEEL OUT OF PL ACE IF YO U ’ R E N OT " R A N CH Y"

OU KNOW YOU'VE CHOSEN WISELY when you walk into a place and hear Merle Haggard. Good oldfashioned country music combined with a distinctly western flair immediately put the Wyoming Cattle & Creek Company at the top of our growing list for good burger joints. “It’s western without making you feel out of place if you’re not ranchy,” our photog Taylor insightly said. We opted to sit in the dimly lit, wood-paneled bar where a friendly waitress greeted us with menus and cornbread muffins. The atmosphere was ideal for enjoying a half-pound Angus bacon cheeseburger, this time, paired with fresh vegetables as a fleeting nod to attempted healthiness. Great burger and excellent veggies in an awesome place. Definitely going back to try a steak!

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4TH STOP Wyoming Cattle & Creek Company

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OMETIMES YOU JUST HAVE TO GO WITH THE flow, as Laurel Chapman has learned since opening the Main Street Corner Café two years ago. After decades in the food service industry – including twice as a restaurant owner – the 65-year-old grandma was lured back into food service by her daughter Christie Curtis, who two years ago, had talked her into buying the place with her. Now, that daughter has since moved away, so Laurel runs the show with the help of family. Her daughter Karen does most of the cooking while her grandson Alec helps her wait on tables. The good-natured grandma stopped by our table to talk life, burgers, and all their gluten-free menu options. It was quite an undertaking to get the place up and running, Laurel explained, which had formerly been first the Brown Palace Bar followed by a Quiznos. With its comfortable, understated atmosphere, the Main Street Corner Café is big on homemade dishes, fresh ingredients and generous portions of classic comfort food including old-school breakfasts like biscuits and gravy and sweet pecan cakes. Laurel promised we’d love the bacon cheeseburger (with thick slabs of bacon) and she was right, and Taylor was more than happy with her tater tots. We’ll be back to try the BLT and gluten-free pecan cakes.

This was one of the best assignments we’ve had yet, and we look forward to further exploring the Sheridan County food scene. As far as burgers go, each place had its own appeal and we couldn’t pick a favorite, so we’ll let you decide!

L AUREL K NOWS FOOD AND QUAL ITY CUSTOM ER SERVIC E!

5 TH STOP

Main Steet Corner Café

QUART ER POUND, HAND- PAT T IED HAM B URG ERS STA RT AT $6 .99

SEPTEMBER / OCTOBER 2019

Connect with Us on

SEPTEMBER / OCTOBER 2019

The

Hub

We love Paula! She picks up copies of the magazine and shares them at The Hub!

Connects Sheridan Seniors with Congregate Lunches & Much More

oday on the menu is homemade gumbo, courtesy of Executive Chef Dan Cole, who has taken the daily entrees at The Hub on Smith to a whole new level since joining the team over 18 months ago. In fact, the compliments are still pouring in from yesterday’s chicken cordon bleu, which he and the staff had hand pounded and stuffed with smoked ham and Swiss. Everything is made from scratch, the Sheridan native said, having returned home after earning his degree at the University of Wyoming and working in the food service industry for more than a decade. Part of his challenge is balancing his recipes within the dietary guidelines and upscaling dishes to be cooked en masse. Most of his ideas come from favorite chefs’ dishes he loves, and according to many of Dan’s frequent diners, he’s broadened their culinary horizons with new internationally inspired dishes like Haitian chicken, chicken marsala and paella, as well as his own play on lots of traditional comfort-food favorites like meatloaf, roasted turkey and roast beef.

The Hub also facilitates a massive meal delivery program that services around 200 seniors’ homes a day, including weekends. Meanwhile, the dining room at The Hub bustles with diners Monday through Friday for breakfast at 7 a.m. and lunch from 11 a.m. to 1 p.m. We visited with a few familiar faces to get their take on lunch and the many other activities offered through The Hub.

The Food Boss: Ron LoPorto is a real

stickler when it comes to eating out. A dirty parking lot? Forget it. The native New Yorker drives right on by. If the parking lot cuts muster, he goes straight to the bathroom. As he puts it, if the bathroom’s dirty, just think how the kitchen must look. If it’s clean, he then assesses the level of service.

Jane’s pretty much the most bubbly, fun woman we know. She loves her job and plays in a band (how cool!)

Dan’s spicing up the menu with classic favorites and eclectic dishes from around the world!

“I want to be greeted when I walk in,” he said resolutely with a nod. SEPTEMBER / OCTOBER 2019

“This might be the only place in town that heats up its hot plates and keeps the cold ones refrigerated,” he said. “They get it.” All this for a meager suggested donation of $5, which in his opinion, makes this the best lunch spot in town. Ron doesn’t come here to eat every day, but when he does, he comes later to avoid the lunch rush. He’s not one for crowds but appreciates being able to walk across the street for a great lunch. His wife appreciates it, too, he joked. This is the same woman who upon retirement informed Ron that not only was he no longer in charge of anyone, but that she’s not taking any orders either. She does, however, love going to opera nights with him, at which point, they stop by The Hub for a grab-n-go to take with them. “This is an excellent place,” he said of The Hub, giving it the military dining facility stamp of approval.

The Hub, Ron said, easily passes all these tests and more. Not only is he greeted as he walks in the door but also again by half a dozen more people as he makes his way through the lunch line and to the table. Yes, he has high expectations, he admits, but he’s earned them. As a retired Food Service Officer in the National Guard, he’s spent his career assessing all things food from many different angles and looks at food service with a surgical precision. Since retiring and moving from Cheyenne, where he was last stationed, to his new home across from The Hub eight years ago, the active 69-year-old retiree enjoys popping over for a late lunch or a grab-n-go. Along with the food tasting good, he also knows he’s going to get 80 percent of his daily nutrients, thanks to in-house registered dietician Georgia Boley, who helps collaborate on the menu with Chef Dan. The food also passes his time and temperature test: hot food is hot, cold food is cold.

SEPTEMBER / OCTOBER 2019

Ron LoPorto

Trudy Brooks The Judys: If there was a competition

for the world’s nicest human, the two Judys would likely be tied for first place. With big smiles and bubbly personalities, Judy Hayworth and Judy Alden were all smiles as they talked about the many things they love about The Hub and life in Sheridan in general. Judy Alden, who moved to Sheridan with her granddaughter about 10 years ago, loves coming to The Hub for lunch. At home with her four great-grandkids, the 81-year-old grandma tends to eat a lot of pizza and mac-n-cheese.

“I’m so tired of pizza,” Alden said with a shy smile.

activities for Hayworth, who ticked off a long list of her other commitments, including volunteering at the hospital among others. A Sheridan native, Hayworth is back home after retiring from a 34-year teaching career in Colstrip, Montana, where her husband was an engineer in the energy industry. Typically, Hayworth sticks with the salad bar, but yesterday made an exception when she saw Chef Dan’s homemade chicken cordon bleu. It was phenomenal, she said, and Alden agreed. She also agreed that the other Judy is one of her absolute favorite volunteers.

Judy Hayworth lunch and dinner because diners are able to take their extras home in Styrofoam to-go plates. “We don’t waste,” said Judy Hayworth, who personally delivers to-go containers to anyone who asks during her weekly volunteer lunch shift on Wednesdays. The petite redhead moves with the energy of a woman half her age as she makes her way through the dining room, stopping at every table to talk to the guests. “I make it a point to talk to every single person,” she said. “It’s important for people to know that other people care.” The weekly lunch shift is one of many volunteer

“She really takes the time to get to know people,” Alden said with a big smile, “and that means a lot.”

By: Jen C. Kocher

Not only does she love the food at The Hub – particularly her all-time fave, cream of chicken soup – she’s also made a lot of new friends. On top of lunches, she loves all the extra programs like exercise classes, history presentations, art workshops and little surprises like watermelon day that take her back to the days of her youth. Better yet, it’s an easy bus ride back and forth to her house.

“It’s really broadened my life,” she said. She also likes that one meal often serves as both

Judy Alden SEPTEMBER / OCTOBER 2019

SEPTEMBER / OCTOBER 2019

BY: JEN KOCHER PHOTOS: TAYLOR HELTON

OF THE THIRD-GENERATION SAUSAGE MAKER KEEPS FAMILY TRADITION ALIVE, PROVIDING CENTURY-OLD CLASSIC POLISH RECIPES AND OTHER FAVORITES

y 9 a.m., the andouille sausage was ready for the smoker as Deanna Ware hosed out the industrial-sized, stainless-steel mixer that had just churned out 100 pounds of specialty Legerski sausage. Ware stepped gingerly across the freshly scrubbed cement floor to the linking machine, where she helped co-worker Nikki Goodchild finish hanging the dozens of freshly cased sausages on hooks like necklaces. Hulking stainless steel machines gleaned under the fluorescent lights in the white room, including a huge meat grinder that turns the big slabs of pink pork shoulder into thin ribbons of meat. There’s no wondering what goes into Legerski sausage, Ware said, and one need not be wary about body parts or organs. Here it’s top-grade pork shoulder only.

THE S E P I C RE Down the hall in a large closet, owner Jimmy Legerski hunched over a bowl, mixing spices with both hands. Rows of restaurant-sized plastic containers lined the shelves in front of him as he talked about the centuries-old family recipe that came with his greatgrandfather from Poland. Like big-named fast food chains, Jimmy carefully guards the family recipes that go back three generations and have made Legerski’s legendary in the community for nearly a century. Over the years, many people have tried – and failed – to replicate their Polish sausage and other family recipes that are hand scrawled on loose bits of notebook paper inside a battered leather binder. The recipes stay with him at all times unless he goes on vacation, at which point, they’re transported to a fireproof safe. He might be a little over the top, Jimmy SEPTEMBER / OCTOBER 2019

admitted as he returned a jumbo-sized tub of garlic onto the shelf, but these recipes date back to his greatgrandfather George, who immigrated to Sheridan in the early 1920’s where he worked as a butcher at Acme. About a decade later, George opened Legerski Meats in 1931, which operated in Monarch until 1963, when they purchased the Sheridan Meat Company. That shop closed in 1986 and the three went in separate directions, with one brother becoming a cattle buyer, one running a meat packing plant, and the other brother, George, opening up a sausage store at his home. After 10 years of working with his uncle George, Jimmy inherited the store following George’s passing and moved it back downtown to re-open as Legerski’s Sausage in 2012. “Lots of people remember my family,” he said, “especially George. There’s stories about how people felt odd going out to his home to buy an item but also how good it was.”

G N I P P STE UP In some ways, Jimmy represents the reluctant third generation. As a young buck, Jimmy never intended to go into the family business. After high school, he moved to Salt Lake City for seven years where he worked in mineral and water exploration but returned home in 1995 when his wife was pregnant with their first child. The couple wanted to raise their children in a small community, Jimmy said, and once home, he bought a parking lot maintenance company and striped parking lots for the next 20 years. When George started to get up in years, Jimmy stepped in to help with most of the heavy

work, now made much easier by modern inventions. When George passed, Jimmy didn’t want to see the family business pass into new hands or go obsolete. As he puts it, somebody had to step up and do it. “None of my 20 cousins wanted any part of it,” he said with a grin as he carried the bowl of spices down the hall to be dumped into the vat of freshly ground sausage. SEPTEMBER / OCTOBER 2019

THE GIRLS Ware hit a button, and the spices began slowly folding into the sausage as the large steel arm turned. She’s been doing this for the past six years, joining the company just a few months after Jimmy opened while Goodchild hired on just over a year ago. Jimmy’s youngest son Dalton, a college student, helps with deliveries in this small, laid-back operation. For Ware, who doesn’t even eat sausage, it’s not about feeding herself as much as it is working for a guy and family she really likes as well as producing a product that makes her proud to be a part of.

SEPTEMBER / OCTOBER 2019

“I love the family tradition,” she said, recounting the lineage and the work that Jimmy has put into the operation over the years to get them to this point. “I wanted to work somewhere

that means something and for people who care.” Goodchild agreed. “He’s real big on family,” she said, “and is just a super nice guy.”

JIMMY’S TOP 3 PICKS FOR COOKING A POLISH SAUSAGE? 1. DEEP FRIED 2. IN A CREAM CAN DINNER 3. CUT IN HALF AND MICROWAVED UNDER A SLICE OF AMERICAN CHEESE NOTE: Don’t boil it; you lose all the flavor

JIMMY’S FAVORITE LEGERSKI PRODUCT? ITALIAN – NOT POLISH – SAUSAGE

TY L A Y LO ON I T I D TRA Most days, the group sits down at the 50s-style Formica table in the front of the store and eat lunch together under the row of awards and family photos on the wall, next to the big glass deli case filled with steaks, jerky and rows and rows of sausage and jars of pickled Polish sausage. New to the case is Jimmy’s homemade sauerkraut that he’s spent the last several weeks perfecting in big, 20-gallon and larger ceramic crocks in the storage room in back of the store. He uses the big mixer to stir the cabbage and salt,

and when it’s ready to go into the crock, Ware puts on a pair of sanitized boots and stomps it down to pack it in place at which point Jimmy covers it with a layer of cabbage leaves and plastic bag of water to keep it tamped down. It’s pretty perfect, Jimmy admitted pinching a taste from a plastic tub. Polish sausages go best with sauerkraut, he noted, so he’s glad to now offer that too. As far as sausage goes, on average he and his small team produce about 1,800 to 2,000 pounds of per week. They’re also a USDAapproved state facility, so they can sell cut steaks, hot dogs, and freshly ground burger. Locally, he sells his sausage and hamburger to many restaurants in Sheridan and throughout the county. As a general rule, he doesn’t sell it to chains or convenience stores, with the exception of Farmers Co-Op on Coffeen.

verybody gets the same price, he said, no matter how much or little they buy, a business philosophy that has cost him a few customers along the way, but it doesn’t bother him. He’s also picky about who he sells to and how they serve it, and when he goes out to eat, he typically buys his own product. “People tease me about that,” he said with a smile, “but how else will I know if they’re serving it right?” He doesn’t want it burnt or under some weird sauce, he pointed out. He and his family are protective of their products and their reputation for great tasting, consistently quality meats. “I feel loyal to the tradition,” he said with a shrug. “It kinda makes you proud.” By: Jen C. Kocher SEPTEMBER / OCTOBER 2019

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SEPTEMBER / OCTOBER 2019

September / October

Community Calendar Sept. 14 – 15

Northern Plains Indian Rodeo Association Regional Rodeo Finals The weekend presents some of the best regional rodeo action in the state. The action begins at noon both Saturday and Sunday at Sheridan College AgriPark at 1 Chris LeDoux Way. For more information, call Deb Sustrich at (307) 752-2468. Sept. 18

Chamber's Business After Hours Enjoy great food and conversation at Chamber’s Business After Hours networking event from 5 - 7 p.m. at ERA Carroll Realty Company at 306 N. Main St. After Hours is free and open to everyone. For more information, call (307) 672-2485. Photo: Sheridan Travel & Tourism #VisitSheridan

Sept. 19

see anywhere else. For a list of movies, times and ticket prices, see wyotheater.com. 3rd Thursday Street Festival After enjoying Farmers Market, wander over Oct. 8 to Main Street for the Free Body Mass monthly 3rd Thursday Index & Weight Street Festival from 5 - 9 Management Education p.m. on Main Street in The Sheridan Memorial downtown Sheridan. Hospital is offering Enjoy live music, good, FREE BMI screenings food, and lots of vendors. from 7 a.m. to 1 p.m. at This family friendly night the hospital. They’ll also is a great way to get out share weight management Photo: Sheridan Travel & Tourism #VisitSheridan education, lifestyle and support your local downtown businesses modification, and help while having a night of fun. Contact the with setting goals to achieve optimal BMI. For Downtown Sheridan Association with more information, call (307) 672-1017. questions at (307) 672-8881. Sept. 26

Thursday Night Bluegrass Jam Sessions Every Thursday night, local musicians gather in the Occidental Saloon, beginning at 6:30 p.m., for a night of bluegrass, western and folk music. The jam session showcases local talent, as well as skilled musicians who might be passing through, and is open and free to the public. Oct. 1

Sept. 19

Sheridan Farmers Market Sheridan Farmers Market is the perfect way to spend a Thursday evening while enjoying the final weeks of summer! From 5 – 7 p.m. in East Grinnell Plaza, local growers and artisans gather to provide fresh produce, arts and crafts for a family friendly evening of entertainment, great food and fun for the family. For more information, call the Downtown Sheridan Association at (307) 672-8881.

Jentel Presents Artists in Residency The artists have been working hard these pasts weeks and Tuesday night they will be showcasing their work in a presentation from 5:30 – 7 p.m. at Sage Community Arts on Brundage Street. The public is invited to this free event. For more information or to learn about the artists, contact Lynn Reeves at (307) 737-2311.

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Oct. 13

Tongue River Cave Restoration Project Be a part of the solution and help restore Tongue River Cave in Dayton. All ages are welcome to join residents at the Tongue River Canyon Trailhead by 9 a.m. Work will conclude at 1 p.m., and lunch will be provided for those who RSVP in advance of the day. For more information, contact Heidi Davidson at (307) 672-2751.

Oct. 4-6

WYO Film Festival One of the most popular events of the year, the Wyo Film Fest visits Sheridan for three days of short films and movies from filmmakers all over the country and world that you won’t SEPTEMBER / OCTOBER 2019