Raised in the West | Summer 2020

WALKING TALL IN CUSTER COUNTY

Featuring Tony Harbaugh's 42 year law enforcement career

DUNCAN VEZAIN, A HORSEMAN AT HEART

The Vezain family and their horses

FROM SPIRITS TO SANITIZERS

Wildrye Distilling temporarily changes gears

WALKING TALL IN CUSTER COUNTY

Featuring Tony Harbaugh's 42 year law enforcement career

30

FROM SPIRITS TO SANITIZERS

Wildrye Distilling temporarily changes gears

36

THE SWEET SIDE OF AGRICULTURE

A look at Smoot Honey

JEAN'S CUISINES

Savoring recipes for the summer

TRADITIONAL MARKETING MEETS THE INTERNET

Frontier Productions and the internet

DUNCAN VEZAIN, A HORSEMAN AT HEART

The Vezain family and their horses

SO FAR PBR EVENTS GETTING NO SCORES

Holding out hope for another round of Livingston Saturday night

42

SMALL TOWN GROCERS SCRAMBLE TO FEED THEIR COMMUNITIES

A look at two grocers and the changes being made 44

SEEKING SOLACE IN SONG

How musicians have taken to social media to share their tunes 46 OUT AND ABOUT

COVER DUNCAN AND BONNIE VEZAIN AND THEIR DAUGHTERS, OLIVIA AND ANNAMARIE, ENJOYING AN EVENING TOGETHER

PHOTOGRAPHY BY MICHELE PEDERSEN, PEDERSENS PHOTOGRAPHY

PUBLISHER

& STU HOEFLE 406-860-0292 // publisher@raisedinthewest.com

EDITOR ED KEMMICK

CYD HOEFLE 406-860-0292 // publisher@raisedinthewest.com

HOEFLE 406-860-4109

MELANIE FABRIZIUS ads@raisedinthewest.com

ADDRESS

IN THE WEST PO Box 80267 // Billings, MT 59108

©2020 Peaks to Prairie Media

All rights reserved. No part of this publication may be reproduced without written permission from the publisher.

note from the publisher

A heartfelt greeting to our readers and followers. We are grateful to bring you our summer issue.

The unforeseen pandemic of the last several months caught all of us off-guard. In a state of bewilderment, we watched the world change overnight. No one was left unaffected. Questions arose immediately and many still remain unanswered.

We had questions too, as publishers of Raised in the West, would we be able to put together more magazines? With so much of Montana locked down, how would we pursue stories, take photos and distribute? Would our advertisers stay with us? A list of unknowns. We remained diligent, thoughtful and aware, stories unfolded, advertisers stayed confident and as we visited with them, they remained faithful. Our Facebook page gained followers; our website was launched and we couldn’t be more thankful.

The theme of our magazine this issue is perseverance. We watched people across the state step up to help fill impossible needs and fight for a way forward. Montanans continue to be resilient, rising above their fears, persevering, and doing their part to get through this. Our stories reflect that: an iconic sheriff from eastern Montana protecting his county with his heart and soul; a truthy, authentic Montana cowboy willing to drop everything to help out another; and a group of distillers-turned-producers of hand sanitizers, filling a need and creating a booming business. We hope our stories will fill you with hope and encouragement.

Life is good. This too shall pass. Be humble. Ask for help and offer help. And heed these words, “Whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence; if there is anything worthy of praise, think about these things.” Phillipians 4:8

Wishing you a healthy summer in the Big Sky! Follow us on Facebook at Raised in the West Magazine and check out our website, raisedinthewest.com

contributors

MELANIE FABRIZIUS

GRAPHIC DESIGN

Melanie was raised on a farm on the banks of the Clarks Fork River in Belfry. Her life-long love of art led her to a career as a freelance graphic designer. When she’s not busy working, Melanie enjoys being with family, spending time with her dogs, camping, ATVing, collecting rocks and watching the sunset.

ED KEMMICK

COPY EDITOR

Ed Kemmick has been a newspaper editor and reporter in Montana for more than 35 years. He worked for 25 years at the Billings Gazette and from 2014 to 2018 he ran Last Best News, an online newspaper based in Billings. He just published “Montana: The Lay of the Land,” a collection of Last Best News stories.

KELLI MAXWELL

MARKETING DIRECTOR

Kelli Maxwell is a local marketer, influencer, podcaster and entrepreneur. A Billings native, Kelli grew several successful businesses in her twenties, before moving on to open her own marketing agency and start a podcast monetized with its own coffee company. Kelli specializes in all things content creation, branding and writing for her clients and her own businesses. You can learn more and reach Kelli at embermg.com.

JEAN PETERSEN

WRITER

Jean is a cookbook and children’s book author, freelance writer and has been a weekly columnist with the Western Ag Reporter for over 15 years. She and her husband live near the Beartooth Mountains in Red Lodge with their four children. Most days she can be found outdoors with her animals or on a hike, at her childrens’ activities or cozying up writing and reading. You can find her at www.jeanpeterson.com

AMY GRISAK

WRITER

Amy Grisak balances her life between the mountains and the prairie looking for stories that catch her interest. This award-winning writer shares what she loves with readers, whether it's finding gorgeous hikes in Glacier National Park or how to push the gardening envelope in our challenging Montana climate. Her two sons, Samuel and John, are her sidekicks in the field, and her husband, Grant, raises honey bees to assist in the effort. You can follow Amy's endeavors on her website, amygrisak.com.

CHARLIE DENISON

WRITER

Charlie Denison is a free-lance writer, musician and award winning journalist. He lives with his wife and their Weimaraner in Lewistown where he is senior reporter at the News-Argus. Originally from Indiana, Charlie is grateful to live in Big Sky Country and enjoys sharing stories of the many interesting people and places throughout the Last Best Place.

BRIAN D’AMBROSIO

WRITER

Brian D’Ambrosio is the author of more than 10 books and his articles have been published in local, regional and national publications. In addition to journalism, Brian works as a licensed private investigator in Montana and Kansas. He may be reached at dambrosiobrian@hotmail.com

MAYZIE PURVIANCE

WRITER

Mayzie Purviance is a freelancer living in Billings, Mont. She grew up in Rosalie, a small community in Northeast Texas and graduated from Texas A&M University with a degree in agricultural communications and journalism. She currently works as the assistant editor for the Western Ag Reporter in Billings and runs a blog, Activists vs. Agriculture where she attempts to effectively communicate agriculture to the public by correcting agricultural misinformation

MICHELE PEDERSEN

PHOTOGRAPHER

Michele Pedersen grew up on the Brinkel farm near Broadview, MT where she learned the value of work and the generosity of a good neighbor. Four years ago, she started Pedersens Photography shooting portraits – seniors, families, weddings and couples. Her husband, Greg is her biggest fan and provides entertainment on almost every shoot. She also works with her 90 year old dad making MT frames in his wood shop. She has two wonderful stepsons, Bryce and Nik, that keep life full to the top. Follow her on Facebook at Pedersens Photography.

ANDY WATSON

PHOTOGRAPHER

Andy has risked his life in the rodeo arena being chased up fences by charging bulls and dodging bucking horses. He has also chased Tarpon on the flats and stalked elk with his bow. Omit the rest of the sentence, “and can’t get enough of hunting heads on the Mo. All his experiences and interests have molded him into the photographer he is today. He enjoys new projects and challenges and invests himself in every job to ensure his client's satisfaction. Reach out to him at @bullstockmedia or bullstockmedia.com.

STU HOEFLE

JACK OF ALL TRADES

Stu is a photographer, editor, title twister and accountant. He’s also an encourager, entertainer, and travel partner. He helps with story lines, asks great questions and looks at every angle. When he’s not helping with the magazine, he’s helping someone else. He can be found with a fishing rod, a camera or a packed bag and promises, or threatens, that he’s going to disappear someday to a sandy beach, an endless river or a mountain top...he won’t say which.

BY CYD HOEFLE

PHOTOGRAPHY BY STU HOEFLE

Miles City is an authentic western town located in eastern Montana, where the Tongue River meets the Yellowstone River close to where Captain William Clark is said to have once camped. Ranches, held in families for generations, spread from the plains to the badlands. In the last century, cattle barons, Indians, buffalo hunters, trappers, miners, riverboat captains and cowboys have all left their footprint on the town, contributing to its character and reputation. Custer County is cattle country, farm country and recreation country and covers almost 4,000 square miles.

To be sheriff of such a county takes a big man with a lot of character. There have only been eighteen since 1882 and the two holding the longest term are the last two.

Sheriff William Damm, served from 1966 until 1985 and the current sheriff, Tony Harbaugh has served since he took over after Sheriff Damm 35 years ago.

At 6-foot-6 with broad shoulders and a deep, husky voice, Tony can be an intimidating force. He has to be, he and his deputies patrol a lot of territory. But under the tough exterior is a gentle man who is well liked and highly respected in his community. As authentic as the town, Tony talks with pride about his heritage, his town and his county. He was born and raised on a ranch near Jordan, a ranching community 80 miles northwest of Miles City. He played basketball for Miles City Community College and after graduation, left for a year to see what the world had to offer.

“Montana has always been in my blood,” he said. “I thought I wanted to get away, but a year away was all it took, and I was back.”

Back in Miles City, he took a job as a car salesman, but it didn’t last long. As Tony said, “It was a quick way to starve to death.” One day, as fate would have it, a deputy came to the lot to trade in his car because he had taken a job out of state. Tony started asking him about the job he was leaving and before he knew it, he was at an interview for the job of county jailer.

Upon entering the office of Sheriff Bill Damm, Tony noticed a mark on the frame of the door. Just above the 6-foot-

4 measurement was written, “If not above this line, do not apply.” Tony easily passed the first test. The sheriff then had two questions. The first was, “Can you take care of yourself in a fight?” When Tony said he could, then came the second: “When can you start?”

That was June of 1978. Forty-two years later, Tony still puts on a uniform every day representing Custer County’s sheriff’s department, and he does not see himself doing anything different any time soon.

“I’m blessed to be here,” Tony said. “I love Custer County and the people that live here. This will always be home.”

In the first year of his law enforcement career, Tony was the only jailer (officially, “detention officer”) in the county. He worked five days a week and ended his day at 5 p.m. “It wasn’t a high-stress job,” he joked. “There wasn’t a huge need for me because the jail just wasn’t that full.” Less than a year later, he was sworn in as a deputy, just three days before the infamous Miles City Bucking Horse Sale.

“I was a rookie at the beginning of that weekend,” Tony said with a laugh. “But I was a veteran by the end of it.”

The sale, famous for the bucking horses sold at auction, is also renowned for its partying. During that first Bucking Horse Sale of his career, Tony was involved in 17 calls for misuse of firearms.

“It was pretty crazy,” he said. “At one point I was delivering one guy to jail and, as was protocol, I had turned my gun in. In the middle of doing that, I took another call of a couple guys in a confrontation using guns. I raced out of there and realized too late that I’d left without my handgun. I improvised and proved that a 12-gauge pump action is a universal language breaker!”

His career has had its share of difficulties, as would be expected in law enforcement, and at times it has been far from glamorous. Tony has found himself in some extremely

“I’m blessed to be here, I love Custer County and the people that live here. This will always be home."

— TONY HARBAUGH

dangerous situations over the years.

“I’ve had threats on my life and on my family,” he said. “The scariest was early on when someone showed up with a gun at our home and threatened us.” Making sure his family was safe, Tony then dealt with the perpetrator. “You never really stop worrying about the safety of the ones that you love,” he said.

Crimes have changed over the years too. Marijuana and alcohol have been replaced by meth and a comeback of older drugs like heroin, cocaine and LSD. “It’s definitely the Bakken influence,” Tony explained. “Being on I-94, we’re on the pathway of a huge drug trade. That’s the downside of the world creeping in on us.”

Domestic abuse and cases involving children, especially deaths, remain the hardest for Tony, who also serves as the county coroner. “One of the hardest things I do is to have to tell someone that they lost a loved one.” Tony always takes the time to deliver the difficult news in person. “Some things I still believe in doing the old way.”

The sheriff also believes in staying involved in the community. He coached youth basketball for years and was a hunter safety instructor, in addition to being on several community boards.

“I like to be involved,” he said. “One of my greatest pleasures is when I see a group of teenagers hanging out and one of them steps out of the crowd and addresses me because they knew me from basketball or hunters’ safety.”

Tony has run unopposed in the last seven elections and holds not only state awards for his lifelong law enforcement career,

but national awards as well. He was recently awarded the Lifetime Achievement Award by the Montana Board of Crime Control and has been appointed to a presidential task force to represent Montana sheriffs and peace officers.

A lot of things have changed over the course of his career. This year is no exception. As the protector of the community, he was as surprised as anyone with the effect of the recent pandemic. The cancellation of the Miles City Bucking Horse Sale — for the first time since it began in the early 1950s — was a big hit for the town, since it is the biggest economic weekend of the year.

“I can’t imagine what a tough decision that was for the board to have to make,” Tony said. “There’s so much history and heritage in the sale, but we’re all doing what we can to move forward.”

Tony was quick to add that not only Custer County, but people all over Montana are stepping up to do their part to help end coronavirus.

“I’m proud that Custer County has had no confirmed cases of COVID-19,” he said, “and we’d like to keep it that way.” Tony and several doctors are part of a community board that met each morning during the peak of the pandemic to stay abreast of the news and make decisions about any changes that needed to be implemented.

“Montanans are resilient,” the straight-shooting sheriff said. “We’ll get back to where we were. Nobody likes it or likes to be told what to do, but we’ll survive this.”

“Montanans are resilient... We’ll get back to where we were. Nobody likes it or likes to be told what to do, but we’ll survive this.”

— TONY HARBAUGH

BY AMY GRISAK

Commercially raising bees fits perfectly into Montana’s rich agricultural and ranching heritage. It just involves dealing with smaller livestock.

But even with beekeeping’s significant contribution to the Montana agricultural scene, it’s not all honey and sunshine. Inclement weather affects beekeepers just as much as any ag producer. Disease, mites and pesticide use all take their tolls, too, not to mention what happens on the world markets.

“Honey prices are not great,” said Mark Jensen of Smoot Honey, a well-known and much-loved fixture in central Montana since 1964. Despite these challenges, Jensen and the rest of the Smoot Honey crew learn from the last season and look forward to the next.

“We run between 5,000 and 5,500 hives most years. We’re kind of a medium-sized operation,” he said, pointing out that there are

Montana apiaries that run upwards of 40,000 hives over several states.

The Smoot Honey operation is a little different from many commercial beekeepers. Instead of trucking hives to warmer states for almond pollination during the winter, they start with new bees in the spring and focus on honey production. “Everyone is really nomadic, except for our operation,” Jensen said.

“There are a lot of headaches that goes with pollinating almonds,” Jensen said. “The advantage is we get to stay home in the winter.” This was particularly important to the Smoot Honey operation while raising their families because they wanted to be part of their children’s activities.

There is ample planning and preparation during the winter, including finding enough packages of bees to install in the spring. A package of bees consists of two pounds of bees with

A FORKLIFT UNLOADS A PALLET OF HONEYBEE PACKAGES

CREWS PREPARE TO INSTALL THEM

a mated queen suspended in a separate cage within the larger screened box. Each box also has a can of sugar water to provide nourishment during the journey from California to Montana.

Once the packages arrive in April, it’s all hands on deck to shake the bees into their new homes. With an experienced crew, feeder cans are pulled from the packages and placed within the hive body. A cork keeps the queen within her cage, and before she’s placed within the frames of the hive, the beekeeper pulls out the cork and replaces it with a scoop of honey and wax. It will take the worker bees a couple of days to chew through this concoction, giving them enough time to accept her before she is free. Finally, the several thousand worker bees are literally shaken into their new home.

After 10 days, they check the hives again, pulling the original feeder, but adding a frame with feed and another with pollen. They’ll also add a couple of empty brood combs, and check to make sure the queen is alive. If she died, they replace her with a new queen.

“Somewhere in there, the dandelions start

THE PRECIOUS QUEEN BEE

blooming,” Jensen said, and by the end of May they have hauled the hives to their summer homes within a 90-mile radius of Great Falls. By the first part of June, they put on a second hive body to give the colony plenty of room to expand.

After the dandelions, fruit trees and early blooming plants, Jensen says, there’s sometimes a lull in the local flowers, but in ideal years leafy spurge, a noxious weed most people hate, saves the day.

month, the clover stops. If it rains, it can be a bumper crop, but it’s never a guarantee.

“Most of the years we like to start taking off honey the end of July,” Jensen said.

Once extracted, Smoot Honey is sold to food and beverage businesses throughout the region, as well as at retail outlets for home consumption.

“We have a really good, loyal customer base,” Jensen said. “And we’re glad we can provide the honey. Locals want to buy local stuff.”

As with most ag producers, optimism abounds for the upcoming season.

“We’re gearing up right now thinking happy thoughts,” he said. “We’re just like every other farmer. It’s ‘next year’ country.”

“They love leafy spurge. It’s great for building up hives,” he says. Although the flavor isn’t his favorite, when the bees have it as their own food source until alfalfa and other plants start blooming, it is a good use for an otherwise despised plant.

By mid-June, they are setting on honey supers, the boxes on top of the bottom two brood hives that hold all of the honey. And by the end of the month, each hive typically is stacked with a total of five boxes to make room for the alfalfa, clover and sainfoin nectar.

July is a critical month, with the crop completely dependent upon the weather. If the weather is hot and dry by the middle of the

Honey Bee Buzz

Montana is the 2nd largest producer of honey in the nation

There are 93 commercial hives in Montana

As consumers look to healthy alternatives, the popularity of honey will continue to rise

“

have a really good, loyal customer base. And we’re glad we can provide the honey. Locals want to buy local stuff.”

JENSEN

A NEWLY ARRIVED PACKAGE OF BEES

WORKER BEES CONGREGATING AROUND THE QUEEN

Jean’s C uisines

RECIPE FROM THE BIG SKY BOUNTY COOKBOOK-LOCAL INGREDIENTS AND RUSTIC RECIPES (Substitute with beef, bison, elk)

• Wooden skewers, soaked in water overnight

• 2 pounds antelope meat (or substitution), cut into 1-inch pieces

• 2 white onions, cut into large pieces

• 2 red peppers, cut into large pieces

• 2 yellow peppers, cut into large pieces

DIRECTIONS:

Antelope Kabobs

• Aluminum foil

• 12 oz. Kielbasa or (2) Bratwurst

• ¼ to ½ cup vegetables

DIRECTIONS:

MARINADE:

• ½ cup (1 stick) unsalted butter

• 1 teaspoon red pepper flakes

• 2 garlic cloves, minced

• ½ cup brown sugar

• ½ cup soy sauce

• ½ cup lime juice

Prepare marinade first. Heat butter over medium-heat and add red pepper flakes until fragrant. Add garlic and saute 2 minutes. Then add brown sugar, soy sauce and lime juice. Bring to a boil and boil for 3 to 4 minutes or until thickened. Remove from heat and cool slightly. Set aside.

Assemble kabobs, alternating onions, red pepper, antelope (meat), yellow pepper, etc. until you have skewers full of meat and vegetables. Once assembled, put into shallow pan and pour marinade over the kabobs. Marinate overnight for best result or for at least 4 hours. Heat grill to medium-high, shake off extra marinade and place kabobs on grill.

Grill until vegetables become slightly charred. Take off grill and let rest 5 minutes. Leftover marinade can be reduced over the stove and served in a dish alongside kabobs as a dipping sauce.

• Seasonings of your choice

• Butter-3 tablespoons or drizzle with olive oil

• Cooking Spray

Slice vegetables of your choice into bite size pieces, such as onions, potatoes, carrots, beans, peas, broccoli, corn. (For a different twist add ¼ of an ear of corn on the cob).

Sprinkle seasonings over the vegetables. Add a mix of dried parsley, basil, pepper and a dash of red pepper or pepper flakes (optional).

Cut a square of heavy-duty aluminum to hold ingredients for one to two servings. Spray lightly with cooking spray. Cut Kielbasa or Bratwurst into bite-size pieces and place in center of foil. Add the vegetables. Top with butter or drizzle with oil. Fold foil into a tent, sealing tightly and closing in the ingredients, ensuring everything is contained. Place on a grill or campfire. Cook until meat is done and vegetables are tender, approximately 20 to 25 minutes. Enjoy!

bags

TRADITIONAL MARKETING

When the pandemic hit, a local livestock video auctioning company stepped up to help area ranchers, ensuring them that despite the COVID-19 restraints, their annual production sale could still take place. Across the region, ranchers who had never utilized on-line auctioning turned to the internet to make sure their cattle sold.

Video auctioning has been around for decades, not to replace the traditional physical sale, but to enhance it. At video sales, there is still an auctioneer, the crowd still fills the barn and the cattle are still paraded through the sale ring. But the use of online bidding assures the seller that his stock will now be seen by thousands rather than hundreds, and the buyers know that if they can’t make it to sale day, they still see the inventory and have the same opportunity to make bids.

Frontier Productions, owned by Scott and Sam Fraser, a father-and-son team from Big Timber, already has a reputation of being one of the best. Scott began in the video auctioning industry more than 30 years ago, when he and brother, Rob Fraser, along with a small group of businessmen and ranchers, decided to take cattle auctions to the internet.

They filmed cattle using an 8mm camera and mailed the VHS tapes to all interested customers. They would then use the videos to sell the cattle on the internet. This innovative idea made their company, Frontier Stockyards, the first internet livestock marketing firm in the world.

Much has changed over the years. Today, digital cameras and advanced technology have allowed companies to

HOEFLE

FRONTIER PRODUCTIONS

USES MULTIPLE LINES TO ENSURE EVERY ONLINE BUYER HAS A CHANCE TO BID

deliver their services to clients in real time. Livestock can be viewed weeks before sale day using online catalogs to help buyers decide in advance which animals to purchase.

Scott was raised on a registered cattle ranch near Greycliff. He went on to be a cattle buyer, marketing both feeder cattle and purebred, while simultaneously expanding the video auctioning business. His son, Sam, was just entering elementary school when the group began the business.

Sam grew up on the same ranch as his father, the fifth generation of the Fraser family to call it home. Along with his interest in cattle, he developed an early interest in science.

“I was one of those kids that was always thinking about what I wanted to do when I grew up,” Sam said. “I’ve had an interest in science and computers for as long as I remember.”

Sam’s engineering interest might be part of his DNA, given that his maternal grandfather was an engineer with NASA and was part of the team that helped Apollo 13 return safely home.

As a child, Sam tagged along to the ranches as his dad filmed cattle and he attended many of the sales with him. It was only natural that he would begin helping.

While he was studying mechanical engineering at Montana State University, he began seeing ways that he could improve the technology part of the video auctioning. He graduated and began his full-time career in construction, while at the same time becoming more involved with the video business. His engineering and computer education, paired with his livestock background, became invaluable to the company. In 2016 Scott and Sam founded Frontier Productions to concentrate solely on production sales and moved away from feeder cattle.

“Sam’s known as a computer in muck boots,” Scott said with a laugh. “But seriously, rarely do you find a guy that has both a computer and cattle background. You usually get one or the other, rarely both.”

While many businesses have struggled to find innovative ways to remain economically viable during the pandemic, Frontier Productions not only maintained their sales, but increased them.

Early in the crisis, the team realized many ranchers would be hit hard without having their scheduled production sale. Missing out on one of the most important days of the year could have been a financial catastrophe for many ranchers.

Jumping on social media and contacting their customers by email, Sam and Scott quickly explained their marketing plan to ranchers whose sales were already scheduled, educating them about their business and offering a “pandemic” discount for their services.

“We just wanted to help these guys out,” Sam said. “We don’t want to see anyone go under, especially when it’s by no fault of their own.” Dozens of ranchers jumped on board, giving the team only a few days to put together what normally takes weeks.

“Montana ranchers are a proactive bunch,” he continued, “They don’t sit around waiting for something to happen, they make it happen. This is a new way of selling for a lot of these guys, but they realized they had to do something different this year.”

For the Fischer Red Angus Ranch in Harlowton, Frontier Productions was a lifesaver.

“The coronavirus took us all by surprise,” Esther Fischer said. “Our sale was scheduled for March 28. When we found out about the social distancing, we didn’t know what we were going to do.”

Having never used the internet to sell their cattle, the Fischers leaned on Scott and Sam to help them carry out the video auctioning. The team took care of the entire process in 10 days.

“We were in a pickle,” Esther continued. “Those guys came in and did an excellent job. They took care of everything. We wouldn’t have sold everything if we hadn’t used the internet. I think it’s something we’ll use from now on.”

Scott’s role is to visit every ranch possible to film each head of cattle. Sam takes over from there with editing, downloading, online catalog design, email blasts and social media. On sale day, both men are at the sale taking bids online.

Both worked tirelessly through the spring sale season to accommodate not only their new clients, but the production sales that they already had scheduled. Criss-crossing the region, they filmed cattle, downloaded photos and set up their extensive equipment on sale days.

“Our work ethic is just like ranchers,” Sam said. “We work until we’re done. Dad knows that I need to have good footage and he makes sure before I even start editing that he’s done a good job filming. And ranchers know that when they call us, we’ll answer. On sale day, we’re right there, taking calls, and making sure things are running smoothly.”

“We’re very professional in what we do,” Scott added. “We do whatever we can to make it successful, but we also like to have fun. It’s a big day for ranchers and a time to socialize, too. We’re all working hard to get through this time, and I think we’ll come out better because of it.”

SCOTT FRASER FILMS BULLS FOR A RECENT SALE

BIDDING FOR AN ONLINE BUYER KEEPS SAM FRASER ON HIS TOES

WRITTEN BY CYD HOEFLE //

PHOTOGRAPHY BY MICHELE PEDERSEN AND STU HOEFLE

Family holds the biggest part

When Duncan and Bonnie Vezain chose the location of their 40acre ranch a decade ago, they knew it would be a work in progress. The sage-covered rolling hills, just outside Bridger, are flanked by sandstone bluffs, and a beautiful view, and though there were few stretches of level ground, the wide-open space appealed to them.

They built an indoor riding arena and equipped it with living quarters. Ground was flattened and boulders were moved and incorporated into the building of multiple steel-pole corrals. The sage- and native grass-covered terrain was fenced off and became the perfect pasture for riding and raising horses. Doing most of the work himself, Duncan painstakingly labored by hand and with a team of horses as he improved the ranch to what it is today.

Duncan has been breeding and training horses for more than 25 years. He specializes in versatility. His horses are capable of ranch work, driving, packing, pleasure-riding and competition. He also shoes horses, builds saddles and designs and sews fur coats.

For the past 15 years, he and his family have spent every Labor Day weekend leading a wagon train on three-day trips across the plains of Montana. And in his spare time, he hires out his teams and stagecoaches for weddings and parades.

Bonnie is an award-winning dressage competitor and is working toward her Gran Prix level. She’s a natural in both English and western riding and adds dressage training to the versatility of their horses.

To say they have plenty of irons in the fire would be a given. Add two young daughters and Bonnie’s full-time medical career to the mix and you have a remarkably busy Montana family.

It’s the horse training that allows the family to live at their beloved location. At any given time, Duncan has 30 to 50 horses he’s working in various stages, from training his own to working on outside horses.

“I can just read a horse,” he said. “I wasn’t taught that; it just came to be.” Duncan spent his teenage years and young adulthood rodeoing in high school and college before he began chasing new dreams — from wrangling horses in Glacier National Park to rounding up wild mustangs in Nevada. He picked up his horse skills along the way and being with horses is one of his greatest pleasures.

“I don’t train like most guys do,” Duncan explained. “I’m not into that ‘rope it, flop it and get on it.’ Training horses is like learning to dance with a new partner. You wouldn’t just grab your partner and start ripping and pulling her around, would you? No, you’d take your time and figure out what she knows. You can’t overpower her. You take over gently, slowly gaining her trust and then transitioning her into following your lead. She’ll come around and before you know it, you’re the one leading, she’s the one responding.” The dancing analogy? Duncan once taught dance lessons, too … In fact, he and Bonnie were both doing side gigs as dance instructors when they met. But it was their love of horses that drew them together and led to their marriage, now in its 14th year.

Daughters, 8-year-old Olivia and 10-year-old Annamarie, have inherited the same love and horse instinct as their parents. The petite blondes are already capable ranch hands, and under the watchful eyes of their parents already know how to catch and saddle their own horses and help care for them. They spend their days with Duncan as he trains. Both ride English and western and are learning to compete. They spend hours playing with the fouls, newborn kittens, Hank, the cow dog, and galloping their horses around the property.

“Now that they’re older, they spend most of the day saddled up,” Duncan said. “I don’t trust most horses but the ones that the girls are on, well, I’d trust them with their lives.”

As if to prove the point, they both pulled up short, climbed out of their stirrups and stood on the backs of their saddles like trick riders. Wide grins covered both of their faces.

“Those two,” Duncan said, followed by a proud laugh. “I don’t know what I’d do without them or their mother. I’m sure thankful for them. Bonnie, she’s the one that takes care of all of us. I’ve never met anyone with the loyalty that she has. I couldn’t do any of this without her.”

It’s hard to believe that this cowboy who speaks so adoringly of his wife and looks so affectionately upon his young daughters fought demons so frightening that over 20 years ago, he tried to take his own life. He has the scars to prove it.

“I was young, drunk and not thinking clearly, obviously,” he said, speaking of his gunshot wound. “It was touch and go for a while and took years of reconstructive surgery. But I learned to be OK with who I am in the healing from it. Now, I look at everyone as equals, none better than another.”

“I can just read a horse, I wasn’t taught that; it just came to be.”

— DUNCAN VEZAIN

BONNIE, OLIVIA, DUNCAN AND ANNAMARIE ENJOY SOME TIME TOGETHER

DUNCAN’S PRIDE,

OLIVIA, “THE BEST PART OF RIDING? JUST RIDING!”

ANNAMARIE, “I’VE BEEN RIDING SINCE BEFORE I WAS BORN…”

As he talks about his past, he doesn’t attempt to hide the incident. It’s obvious his daughters have heard the story many times and don’t give a second thought to the patch over his right eye or his scarred face.

A tough man with calloused hands and a gentle spirit, Duncan learned as he lived. It’s fair to say he sowed his wild oats and now takes his role as father and husband very seriously. As for his diversified skills, he learned each because of necessity and perfected them over time. Shoeing horses, which started in college, was followed by tutoring from a well-respected farrier. Driving a team was learned first from an employer and then by owning his own stagecoach business, and building saddles was perfected through trade school and experience. Sewing coats was a result of wanting a reprieve from cold winter nights driving an open stagecoach.

He generously shares his skills with others, especially when it comes to horses. He’s regularly called upon by friends to help, be it branding, helping doctor a sick cow, or fixing fence.

Most times he’s able to take a horse along that needs more training. He often has people who are looking for tutoring stay at the ranch, and he hopes eventually to turn his place into a trade school.

“I want to teach others,” he said. “I spent my life learning as I went. I knew just enough about horses to keep them from killing me, and a good day was when I got home in one piece. I have a lot I can pass on to others.”

Though much time is spent training, the family still rides for pleasure, enjoying their little piece of paradise as the four of them lope across the green pasture, reconnecting after a long day.

“There’s always work to be done,” Duncan said, “but Bonnie reminds me that we have to enjoy what we have here too.”

BY BRIAN D’AMBROSIO // PHOTOGRAPHY BY STU HOEFLE

Before the COVID-19 pandemic, Wildrye Distilling of Bozeman was briskly meeting the demands of restaurants, bars and liquor stores statewide. Once the immediacy and severity of the virulent disease became the new reality in Gallatin County, partners Ben Ganser and Philip Sullivan decided they needed to responsibly recalibrate their mode of production.

Following a Facebook post on their homepage that referenced the distillery’s makeshift hand purifier formula, one Gallatin County agency requested an order of 500 two-ounce bottles — to be filled overnight, if possible.

“Staying at home isn’t an option for law enforcement or firefighters or ambulance drivers,” Ben Ganser said. “They have to be out there, just like critical industries like construction workers. We saw a chance to keep a piece of the economy running, to play a part of keeping the gears turning.”

Ordered to temporarily shutter its East Oak Street facility to patrons, Wildrye Distilling switched from making an array of sought-after spirits to the producing hand sanitize. Wildrye

Distilling had a basic manufacturing infrastructure, but no supply chain to source the necessary raw materials. From plastic bottles and caps to spray tops and unrefined essentials such as glycerin, Wildrye had to compete with other companies hastily attempting to source the same components.

“At first, we bought all of the raw materials in our city and then our state, trying to service as many people as we could for a few days,” Ben said. “We made it, and we sold every last drop. We started making more, and about 10 days later we were making about 1,000 gallons on a day.”

Quickly, the need for sanitizer outstripped the company’s ability to produce it. More equipment was purchased; pumps, hoses, clamps and fencing equipment arrived from across the country and even Canada to extend capacity. Since none of the equipment that comes into contact with the sanitizer could be reused for other products, Wildrye Distilling constructed a separate tank farm for the decontaminator products.

In next to no time, Wildrye Distilling — granted an emergency

“We saw a chance to keep a piece of the economy running, to play a part of keeping the gears turning.”

— BEN GANSER

WILDRYE DISTILLING, 111 E OAK ST #1E, BOZEMAN

exemption from the state, which outlined little more than basic formula and labeling requirements — was supplying hand sanitizer purifiers to a variety of essential entities, including the Montana Highway Patrol, local hospitals and even the railroads. A feature segment on Fox News and the Rush Limbaugh show led to Wildrye Distilling earning contracts with a few national companies.

The media attention increased the company’s presence in the hand sanitizer market, leading to a peak production of about 50,000 variously sized refillable bottles a week. Since the start of the pandemic, the company’s policies have balanced demand with a strong sense of accountability; they continue to give away two-ounce bottles to anyone who walks in the door and asks for one.

As demand for the sanitizer skyrocketed, including an order from AT&T for 25,000 gallons, Wildrye immediately outgrew borrowed space next to the distillery. By May 1, Ben and Philip were scrambling to find a larger place to operate. They landed in a 5,000-square-foot space in Belgrade.

“We will do everything in our power to produce every single drop so that anybody that needs it can get it,” Ben said. “We haven’t had to turn anyone away. We’ve increased production, though we expect it to dissipate. In the meantime, we will be doing everything that we can to keep our community safe, our neighborhood, our town, our state and our country.”

Ben estimates that by mid-May, 12 employees, including members of his family, were making about 10,000 gallons of hand sanitizer a week at the Belgrade plant. In the midst of this, Ben and his partner and their employees are making sure the distillery doesn’t slide into an afterthought. Attentive to the seriousness of the moment, they realize too that they cannot afford to neglect the momentum of their core business.

Herein, there is a division of expertise: Ben is overseeing the hand sanitizer operation and Philip is keeping a watchful eye and palate on the quality of the spirits, perhaps not surprisingly, since Philip has a close to innate sense for potion and beverage. Philip learned how to ferment and distill when he was a kid, and after experimenting with making bourbon out of corn with his grandparents in the Bitterroot Valley, he rented a small fermentation space to house his own still in Bozeman, in 2014.

Since then, Wildrye Distilling has crafted a line of savored products, derived from as many local agricultural sources as possible, including its famously distinct sweet corn bourbon. All its ingredients are from Montana — sugar beets grown in the Billings area, rye and malted barley from the central plains, and cherries harvested for vodka production from the orchards of Flathead Lake.

“Our vodka and bourbon and our spirits allow people to experience Montana in a way that’s different from how they would ordinarily experience it,” Ben said.

ALAN EDMONDSON, HEAD DISTILLER SWITCHED FROM DISTILLING SPIRITS TO FORMULATING HAND SANITIZER

A LARGE BATCH OF SANITIZER GETS MIXED AND READY TO POUR INTO BOTTLES

VARIOUS SIZES OF SANITIZER ARE DISPLAYED WHERE SPIRITS TYPICALLY TAKE CENTER STAGE

Located in a former pea cannery in an urban renewal restoration district, Wildrye Distilling is a small, intimate space with a seating capacity of 39.

One day, all the restrictions caused by the pandemic will be a distant memory; the bourbon and vodka will fully flow on-site, and perhaps the commercial wing of hand sanitizers might even be nothing more than a bittersweet memory.

“It’s been great slowly getting back to doing what we love to do, what we intended to do — manufacturing fine spirits — and to be able to be back to business,” Ben said.

By The Bottle

Since becoming a sanitizer manufacturer, Wildrye Distilling has

FILLED: 42,000 gallons of sanitizer or 300,000 lbs

GROWN: From 10 employees to 38

SHIPPED: The equivalent of two train cars full or 8 semis

PRODUCED: Enough sanitizer to fill 2,700,000 two-ounce bottles

A GLIMPSE INTO WILDRYE’S HAND SANITIZER WAREHOUSE, A COMPLETE TRANSFORMATION FROM DISTILLING SPIRITS

BEN GANSER, OWNER OF WILDRYE DISTILLING LEANS AGAINST SANITIZER READY TO SHIP

SO FAR PBR EVENTS GETTING

NO SCORES

August 2019. Anticipation was in the air as thousands of eager spectators began searching for their seats in bleachers surrounding the outdoor arena. Lively conversation and laughter abounded, and loud upbeat music added to the energy. Lines formed quickly for burgers, hotdogs and beer. A beautiful summer sunset and warm temperatures added to the atmosphere.

The announcer soon grabbed everyone’s attention welcoming them to the event - Professional Bull Riding in Livingston, Montana! The National Anthem was sung as cowboys covered their hearts with their hats, followed by a prayer of protection. Soon rodeo queens wearing sashes, cowboy hats and carrying flags galloped around the arena. The tone was set. The crowd hopeful, the contestants excited and the opportunity to experience a long enjoyed western tradition has begun.

At last summer’s Livingston PBR and every other PBR event, cowboys are willing to tie themselves on the back of a wild, bucking bull for eight seconds (or less) and the chance at a pile of money. Brightly garbed bullfighters put their lives in jeopardy to make sure the cowboy is safe as he rides and when he dismounts or is thrown. The entertainer and announcer banter back and forth to the delight and often inclusion of the audience. It is all part of the environment at a PBR rodeo, one of dozens held around the region in the course of a year.

But because of the pandemic, the grandstands have been empty. The bull riders, as well as the spectators, have been under stayat-home orders. As with all rodeo events, all PBR events are canceled for the time being because of the COVID-19 pandemic.

Jacey and Andy Watson are the co-producers of the Livingston

Classic PBR, held each August. They brought it to the community 10 years ago. The success of the function has grown each year and has become an anticipated event for not only locals, but residents across the state and visitors from other states and nations as well. It’s also an incredible economic boost for the town and a tremendous responsibility for Freestone Productions, the Watsons’ Three Forks-based business.

Months of planning go into the event to ensure that the night is as fun-filled and as exciting as the fans expect.

“The day of the show, it’s showtime,” Andy said. “Ticket sales, arena work, time with the announcer, bull fighters, entertainer, music, technology for the big screen and the pyro graphic show…” The list seems daunting, but this married couple has been doing it for so long that it has become second nature.

The PBR is divided into three different levels. The first and most prestigious is “Unleash the Beast,” an elite tour that begins in Madison Square Garden in New York on the first of the year and is nationally televised. The cream of the bull riding crop are the contestants.

The second level is the “Velocity” tour. It is to “Unleash the Beast” as Major League Baseball is to the minor leagues, with the bull riders well on their way to contending for the top titles.

The third level is the “Touring Pro Division,” which consists of upand-coming bull riders and others not qualified yet to be in the other levels. Points are earned on all levels and qualify toward the national championship held in December, a coveted position that all bull riders hope to earn.

BY CYD HOEFLE // PHOTOGRAPHY BY ANDY WATSON AND STU HOEFLE

The Livingston PBR event is in a unique position because the top two levels of PBR do not tour during the summer. Consequently, many of the top cowboys in all the levels make their way to Livingston to compete, turning it into a rare opportunity for fans to see some of the best bull riders in the world competing at a fraction of the cost of the more elite events.

Some of those bull riders make certain that they get to Livingston and have returned year after year. “Our riders love coming to Montana,” Jacey said. “They often bring their families and enjoy a break while they’re here.”

In addition to the uniqueness of the timing is the reputation the Watsons have built, which continues to draw a larger crowd every year.

They started the PBR in Bozeman 15 years ago and within three years they outgrew the facility and began looking for a venue that would support the popular event. Just over the hill, Livingston fit the bill.

“We have a beautiful venue in Livingston,” Jacey said, “Not only the backdrop, but the town itself. It’s a warm, welcoming town with a western heritage. Many of our sponsors are local businesses and we all take pride in the event.”

—JACEY WATSON

Behind-the-scenes the planning is extensive in order for the 5,000+ fans to enjoy every aspect of the night.

“We start greasing the wheels in January,” Jacey said, “by gathering our sponsors and working on our marketing plan with graphics, art and promotions.” As the months peel off the calendar and it gets closer to the event, the Watsons and their team start working on the finer details.

“In addition to Jacey and me, we have a staff of about 15 to 20 that we count on for that day,” Andy added. “On the actual day, over 50 volunteers step up to help us out.”

Flint Rasmussen, a PBR exclusive entertainer, has been with the Watsons all but one year since they have been in Livingston, along with world-famous stock contractor Chad Burger.

“We have the best of the best putting on this show,” Andy said with pride. “It’s like a family circus. We operate on a handshake and the guarantee that you’re with us until you screw up!”

Andy is the official photographer of the PBR, so the team that

“It’s a warm, welcoming town with a western heritage. Many of our sponsors are local businesses and we all take pride in the event.”

FLINT RASMUSSEN ENTERTAINS THE CROWD AT THE 2019 LIVINGSTON PBR

ANDY AND JAYCE WATSON HAVE SPONSORED THE PBR EVENT FOR 15 YEARS

he and Jacey work with are as familiar as family. They have worked the same rodeos for years and their friendships run deep.

“We couldn’t do what we do without the people that stand in there with us,” Andy continued. “Everyone is equally important.”

From strategically planning every minute of the day — dealing with everything from parking lot attendants, ticket takers and ushers to the concessions and alcohol sales — the Watsons work through each detail ensuring that no stone is left unturned.

“We have a great relationship with Livingston sponsors,” Jacey continued. “Pinky’s and the Office Lounge have been with us for a long time and both do an amazing job of covering concessions and alcohol sales.”

“It’s the little things that keep our reviews good,” Andy said. “If people have to wait too long for a burger and miss something in the arena, we’ll hear about it.”

But even with all the planning and the details, nothing could have prepared the Watsons for the COVID-19 pandemic.

“We’re not in this alone, that’s for sure,” Andy said. “But it makes it hard. We haven’t canceled our event yet, but we are a long way from being out of the woods.”

“We’ll do whatever we have to do to make certain that it’s safe for everyone involved,” Jacey added. “We believe that

WITHIN THE SOUND OF SILENCE

safety comes first, and we know there will be a lot of changes to be made for the event to happen.”

The Watsons are not alone in their uncertainty about the future of the PBR and what it will mean to not only them but the bull riders. For now, they are moving forward as if the event will not be canceled, but time will tell and a tough decision will be made by mid-June as to whether the event will go on.

“There are so many unknowns,” Andy said, “not only for us, but for the bull riders. Will the points based on the first two months of the year be enough to decide who goes to the nationals if PBR doesn’t resume? Will they skip the nationals this year and allow the 2019 champions to reign another year? Every day something changes. All we know is that it’s affected everyone. But whatever happens and however things change, we will work together and adapt because that’s what we do. If we do get canceled, we’ll work all the harder for next year.”

“We couldn’t do what we do without the people that stand in there with us, everyone is equally important.”

—ANDY WATSON

The coronavirus continues to send shock waves across Montana, putting a real strain on the food supply.

Grocery stores were among the few places where Montanans could actually visit while under the stay-at-home order from late March to late April, and these specific businesses experienced some good things, some bad things, and catered to the hungry.

Shawn Halvorsen, general manager of Beartooth Market, an IGA store, in Red Lodge, said the chaos he experienced in the beginning at his store was like nothing he’d ever seen before.

“My back stock up on the coolers usually has hundreds and hundreds of packages (of toilet paper and paper towels) that I normally buy in pallets to keep the price down,” he said. “We went from being completely stocked up and having more than enough to being out in hours.”

Halvorsen said the dream of every grocery store manager is to have a full store with happy customers and full carts — but this wasn’t like a dream. Eventually, the store had to place a limit on how much toilet paper, Clorox wipes and bleach people could buy.

One bit of good news, Halvorsen said, was that the pandemic

really shined a light on how essential grocery stores are to a community, and he for one is pleased with the way his staff handled the situation.

“All the grocery stores around here are trying as hard as they possibly can to keep up with something that none of us expected to ever happen — it’s definitely unique times and I’m thankful for a hard-working staff,” he said.

Shaw Polanski, assistant store manager for Town & Country in Livingston, echoed these comments.

“As far as employees go, this situation brought everyone together,” Polanski said. “We know all the hard work we’ve put in and everyone really stepped up.”

Polanski said the employees at his store came together and so did the customers.

“There was a job to get done and we all worked together to get it there,” Polanski said. “The whole community of Livingston really came together and showed their appreciation for what we do.”

Polanski said the customers were very understanding of new protocols and changes made to reduce the risk of spreading the virus.

BY BY MAYZIE PURVIANCE

“There was a job to get done and we all worked together to get it there. The whole community of Livingston really came together and showed their appreciation for what we do.”

— SHAW POLANSKI, ASST. STORE MANAGER TOWN & COUNTRY, LIVINGSTON

PHOTOGRAPHY BY CELL PHONES

“Sales are definitely up. The amount of products going off the shelves is way more than we would have this time of year. Those first few days were really crazy, but it did start to let up,” Polanski said. “I’m glad customers have calmed down a little bit. They know our shelves are becoming more stocked every day and we’re working with our distributors.”

Halvorsen said that at his store, since the initial rush, things have calmed down as far as customers go as well. However, food supplies may be running a bit short.

“There’s a whole gamut of how we deal with customers now: social distancing, wearing masks, putting plexi-glass dividers at our check stands, some of our food is a little more difficult to get,” Halvorsen said. “We’ve found that our manufactures are making their core products and not making some of the extras anymore. Meat is starting to become stressful. Swift Pork is becoming unavailable and that’s our primary supplier for pork … so it’s becoming a fight.”

With more basic food items in high demand, it’s hard to keep those items stocked. However, it’s important to keep in mind our grocery store workers are working around the clock to give us all the products we need to keep us fed, happy, and healthy — and we need to show them our appreciation for doing so.

BEARTOOTH MARKET | RED LODGE, MT

TOWN & COUNTRY | LIVINGSTON, MT

AS OF MID-MAY, GROCERIES WERE PLENTIFUL AT TOWN AND COUNTRY IN LIVINGSTON

seeking olace in song

If you look real hard you’re gonna say What in the world is happening?

There’s death and sadness all around But if you look real close love is found.

— Ashly Holland Fry, Montana singer-songwriter

Scrolling through Instagram a few months back, seeing how other musicians were approaching their live stream, I stumbled upon a songwriting challenge by Fry. She sang the words above, followed by examples of compassion she’d witnessed during the global coronavirus pandemic: “It’s a grandma sewing masks, it’s the ones without giving back/it’s a picture of a doctor head in hands/trying to save our fellow man.”

A singer-songwriter myself, I took Fry up on writing the next verse, adding my own examples of how this crisis has helped some individuals realize just how much they’ve taken for granted: “It’s a young man changing plans, learning how to be a dad/ it’s a husband and a wife making rice, remembering why they chose this life/ it’s all those things that go unseen when forced to visit screen to screen.”

As senior reporter for the Lewistown News-Argus (the twice weekly newspaper “covering Central Montana like the stars”), a big part of my job right now is seeking out extraordinary kindness. No matter what our profession, it’s critical to try to spread joy as best we can. It’s important to put our energy toward positivity and celebrate the good in others.

When the virus started changing our way of life here in Montana, a friend recommended I start a live stream to lift local spirits, and it’s been more uplifting than I could have imagined. It’s something I look forward to and something that has created community. I never know who is going to join, and there are always surprises, be it the best man at my wedding, my sister and her family, old high school friends, old bandmates or community members I miss seeing on a daily basis.

My friend Chris Hildebrant and I do this together. I do a stream on my music page and he follows on his. We take requests, keep it casual and give people something else to occupy their mind.

We’re not alone in this endeavor. Fellow Lewistown musicians Casey and Jeff Sanders are also doing this every week. On their stream (called Joy Valley Hymns) they take old hymns and put a contemporary twist on them. Other musicians around the state are also streaming from home. This includes Fry, Sean Devine and his wife, Quenby Iandiorio, Tom Catmull, Mark Piskolich and many others.

There is much healing that comes from such performances, including self-healing. Playing live

on Facebook or Instagram has helped shape a positive perspective and helped inspire many of us musicians to create. That was Fry’s goal when she put together her songwriting challenge, and it’s my goal with my stream. We’re all in this together, and if we can offer solace somehow through something that brings us joy, we have a responsibility to share it. As Avijeet Das once said, “Music is the true elixir of life.”

“Music is the true elixir of life.”

— AVIJEET DAS

I firmly believe this elixir can get us through the worst of times. It’s music I find strengthening many of us during this pandemic. On a recent Sunday night, as I struggled with the recent loss of my grandfather to COVID-19, I turned to Joy Valley Hymns, and as they sang, “Hope has not abandoned me,” my spirits lifted and sorrow subsided.

That’s the beauty of music; it’s a healer. We may not have a vaccine for COVID-19 at this time, but we have songs, so let’s enjoy them. I encourage you to put on your favorite music, the tunes that warm your heart. I encourage you to create, be it a song, a poem, a sketch, a painting or sewing a mask for someone you love.

Stay strong, stay healthy and stay inspired.