SUMMER 2021 CODI & JASPER They Made it to the Top of The World KEEPINGHERITAGEMONTANA'SALIVE Montana Pro Rodeo Hall and Wall of Fame Scholarships WHAT'S FOR DINNER AT COWBOY MEATS? It's Beef!
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contents SUMMER 2021 10 1628 PUBLISHER CYD & STU HOEFLE 406-860-0292 // publisher@raisedinthewest.com COPY EDITOR ED KEMMICK ADVERTISING CYD HOEFLE 406-860-0292 // 406-860-4109publisher@raisedinthewest.comSTUHOEFLE DESIGN MELANIE ads@raisedinthewest.comFABRIZIUS ADDRESS RAISED 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. www.raisedinthewest.com FOLLOW US! COVER CODI UECKER PHOTOGRAPHY BY KAYLA WALKER 10 MONTANA PRO RODEO HALL AND WALL OF FAME 16 WHAT'S FOR DINNER AT COWBOY MEATS? 22 JEAN’S CUISINES 24 FOR THE UECKER’S 4-H HAS PLAYED A BIG ROLE 28 CODI & JASPER THEY MADE IT TO THE TOP OF THE WORLD 32 FFA STUDENT BANKS ON PIGGIES 34 FRYING UP A FRENZY 36 MONTANA GARDENING 40 MARKED BY A CROSS 44 SUMMER EVENTS AROUND THE REGION 46 OUT & ABOUT 4 // www.raisedinthewest.com
maryann@sonnytoddrealestate.com Logan 406.930.3673Todd Mary Ann 406.930.6607Duffey logan@sonnytoddrealestate.com WE KNOW MONTANA. • 3rd Generation in the business • 5th Generation Montanans • Locally owned and operated • Full service real estate team • Serving you for over 30 years Whether buying or selling, Sonny Todd Real Estate is here for you; specializing in farm, ranch, recreational & local residential real estate. Call us today! © Sonny Todd Real Estate | www.sonnytoddrealestate.com | info@sonnytoddrealestate.com 301 W. 1st Ave., Suite C, PO Box 828, Big Timber, MT 59011 | 406.932.1031
Here’s to a safe and fun filled summer. Get out and enjoy our beautiful state!
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We visited with the Montana Pro Rodeo Hall & Wall of Fame and were impressed with their determination to raise money, awarded as scholarships, to young rodeo talents seeking higher education. Investing in high school rodeo athletics for the past sixteen years has helped over 200 Montana students with college expenses.
Don’t miss our events page. It will give you and your family many ideas of ways to entertain yourselves this summer.
“For I consider that our present sufferings are not worth comparing with the glory that will be revealed in us.” Romans 18:8
In this issue, we showcased several young adults well on their way to doing great things. Each of them gives credit to 4-H and FFA for developing goals, guidelines, discipline, and motivation to ensure the success of their projects. In addition, huge praise was given to their parents for giving them opportunities to strengthen their passion. The support and the guidance along the way has helped set them on a foundation to succeed.
We met someone very special a few weeks ago. Our beautiful grandson, Zach Elliot Hyland was born in May. He was nearly two weeks old before we could get away to meet him. Of course, it was love at first sight, he’s adorable in every way! Our daughter and son-in-law will be awesome parents and we feel blessed beyond measure adding this new grandchild to our family.
We are continuing with our gardening series. Amy Grisak, shares ways to extend the growing season months beyond Montana’s norm. Her simple applications will stretch your food budget and help you feed your family delicious, wholesome vegetables, grown in your own backyard, long into fall and even winter.
note from the publisher
Despite the difficult times we are facing, it is our intent to continue moving forward with more determination to find wholesome, positive stories that reflect the true heart and sole of those that are raised in the west.
It’s parents, people and organizations that will give the future generations the hope and opportunities they deserve.
As excited as we are, we admit to an anxiousness for his future. The uncertainty and the changes going on in our country right now will surely be detrimental to the stability of our children and grandchildren’s lives. It’s depressing to read the headlines or listen to the news. Change is happening so rapidly, it’s more imperative than ever that we hang on to our roots and continue fighting for our families and our freedoms. Thankfully families and organizations across Montana are doing that.
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WRITER
WRITER
WRITER
Stu is a photographer, editor, and title twister. 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 with a grass hut, an endless river or a mountain top…he won’t say which.
WRITER/PHOTOGRAPHER
AMY GRISAK
Great Fall’s 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. Look for her book, Nature Guide to Glacier and Waterton Lakes National Parks, published by Falcon Guides, in 2021 and follow her work at amygrisak.com.
STU HOEFLE
Charlie Denison is a freelance writer, singer/songwriter and award-winning Montana journalist. He lives in Lewistown, where he works as Train Coordinator for the Lewistown Area Chamber of Commerce. His stories have been featured in "Chicken Soup for the Soul," "Montana Quarterly," "Rural Montana" and other publications.
GRAPHIC DESIGN
CHARLIE DENISON
JEAN PETERSEN
MELANIE FABRIZIUS
KAYLA WALKER
JACK OF ALL TRADES
contributors Cyd Hoefle • publisher@raisedinthewest.com406.860.0292 CALL TODAY TO ADVERTISE! — MAIL A CHECK TO — Raised In The West PO Box 80267, Billings MT 59108 OR PAY ONLINE AT www.raisedinthewest.com $30 for 5 issues SUBSCRIBE TODAY! 8 // www.raisedinthewest.com
Jean is a cookbook and children’s picture book author, freelance writer and has been a weekly columnist with 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 children’s activities, or cozying up writing and reading. You can find her at www.jeanpetersen.com.
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. Check out her art at www.melaniefab.com and follow her on Instagram @melaniefabart.
Originating from a fifth-generation Montana ranch, Kayla has a real connection to the agriculture industry and the cherished western lifestyle synonymous with the state. This upbringing is what drives her to excel in her current position as Western Ag Reporter Editor and nonstop position as an ag communicator. Whether it be through photography, writing, social media, or design, she strives to share the story of this way of life on a day-today basis. Keep up with her work at www.ranchraisedmedia.com or by following Ranch Raised Media on Facebook and Instagram.
WRITTEN BY CYD HOEFLE PHOTOS BY STU HOEFLE BY JAY LINDERMANMONTANA
//
AND CONTRIBUTED
ACROSS
A FEW RECIPIENTS OF MTPRHWF SCHOLARSHIPS 10 // www.raisedinthewest.com
When the Montana Pro Rodeo Hall & Wall of Fame (MPRHWF) was organized over 16 years ago, the mission was severalfold. They were dedicated to preserving the western and rodeo heritage of Montana, as well as contributing financially to Montana high school students set on continuing their education.
WALL OF FAME AT FIRST INTERSTATE ARENA IN BILLINGS
The non-profit group provides scholarships to high school students involved in the Montana High School Rodeo Association. The scholarships are given to youth displaying talent, academic achievement, community service and need, and goes toward helping them continue their education at any university or trade school in the country.
SUMMER 2021 // 11
The organization’s most public display of honoring the rodeo heritage is an 18-foot bronze of Dan Mortensen located outside MetraPark (Now called First Interstate Arena). Mortensen, a
Next to the Mortensen bronze, two brick walls from the Wall of Fame showcase the names of every World Champion and Circuit Champion from Montana. In addition, a wall of stone blocks commemorates ranches across Montana that are living the western lifestyle and leaving a legacy. Some of the ranches are over 100 years old and are 4 to 5 or more generations deep.
While the mission of the organization is to celebrate rodeo and the western lifestyle, they also recognize that it’s the up-and-coming heritage alive
MONTANA PRO RODEO HALL AND WALL OF FAME SCHOLARSHIPS
decorated Montana rodeo cowboy achieved six World Saddle Bronc Championships and one World All Around Cowboy Championship titles. Unveiled in 2002, it was befitting that the statue by Western artist, R.F. Rains, became the centerpiece of the Montana Wall of Champions at the First Interstate Arena at MetraPark in Billings.
But times changed. Several years ago, the venue where the banquet was held was no longer available. The next applicable venue was half the size, which resulted in half the funding. Costs went up, donations went down. Suddenly the organization was dipping into their savings account to accommodate the
was needed, and the board found it in Jay Linderman. A retired steer wrestler, ranch manager and businessman, Jay had time on his hands to do what he wanted to do. An unpaid volunteer, he chose to help the MPRHWF and take it to a new level. Since joining the organization three years ago, he’s been instrumental in raising public awareness of the association and getting more people
younger generation that will ultimately keep the lifestyle alive. For that reason, they are dedicated to raising $40,000 annually to give out in $3000 increments to high school students in rodeo that desire to pursue higher education.
“Timesinvolved.changed,”
number of scholarships promised to Aapplicants.freshperspective
For the last several years, Jay has traveled to numerous events, setting up a booth with his brightly painted trailer,
JAY LINDERMAN STANDS BEFORE HIS TRAVELING TRAILER
“To date, we’ve given away over $600,000 in scholarships to Montana kids heading to college."
—JAY LINDERMAN
12 // www.raisedinthewest.com
Early on, it was easy to raise that amount, an annual banquet, held in January, and attended SchoolMontanarecipientsdistributedmoneyinraise800approximatelybypeoplewouldthemoneyonenight.ThewasthentotheattheHighStateFinals
Jay said. “What worked in the beginning doesn’t anymore. So, it was necessary to figure out a way to be able to keep doing what we do.”
in June.
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A BRONZE OF DAN MORTENSEN AND THE WALL OF FAME OUTSIDE FIRST INTERSTATE ARENA
Montana kids heading to college,” he said. “At $3000 each, that’s over 200 of ‘our kids’ that have benefited from what we do.”
14 // www.raisedinthewest.com
With Jay’s help, the organization came up with several divisions founded for individuals and businesses wanting to participate, including the Legacy Club and the Endowment program, both established for those wanting to make a donation of anywhere from $50 to $5000 that will go directly to scholarships.
But the most exciting fund raiser to date is the new Bronze Series. The team is commissioning several artists to do tabletop bronzes of Montana rodeo legends.
“It’s pretty exciting,” Jay said. “When we unveiled that first bronze, it was very well
plans to do a series of 12 bronzes, celebrating Montana rodeo legacies, both past and present. The first bronze was unveiled in May of this year at the Wall of Fame in Billings and once again featured Dan Mortensen. This time the sculptor commissioned was Bob Burkhart. He cast 15 bronzes which were available through auctions, raffles and private purchase. Two months later, only 4 remain.
educating people about the scholarships and hoping to get more people involved and donating to the cause.
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“To date, we’ve given away over $600,000 in scholarships to
Jay’s objective is to educate the public about MPRHWF and to garner membership into the organization to raise some of the annual funding.
MPRHWFreceived.”
SUMMER 2021 // 15
Following Mortensen will be bronzes of 11 other Montana rodeo legends including Deb Greenough, Bill Linderman, Larry Peabody, Ty Erickson, and Haven Meged to name a few.
At the recent Miles City Bucking Horse Sale, $3000 was raised when one of the Mortensen bronzes was auctioned off during the sale.
“It was a big deal,” Jay said. “We talked to a lot of folks and that first auction was really something. We’re working on the next one already.”
The MPRHWF is preserving the legacy of rodeo in Montana, which reaches far into the state’s past and is well ingrained in Montana history
"We’re the largest high school rodeo scholarship program in the country and we want to help as many kids as we can. Every little bit helps out,” Jay concluded.
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WRITTEN BY CYD HOEFLE // PHOTOGRAPHY BY STU HOEFLEFORSYTH MONTANA whaT's for aT cowboy meaTs? dinNer It's BEEF! 16 // www.raisedinthewest.com
In the processing room, a team of eight is custom-cutting a beef carcass. As the quarters of beef come in from the hanging room, they are broken down into smaller portions and then laid atop two tables where butchers are standing shoulder to shoulder. Wearing heavy aprons and using knives sharpened to a razor’s edge, the team of seven men and one woman works quickly, efficiently and steadily.
“I believe in helping stability by versatility. It’s what first got me to thinking strongly about diversifying the ranch into something more.”
Despite the intense work, members of the team manage to badger one another, teasing as they go about their work. The camaraderie and playfulness show the depth of respect they have for one another and the enjoyment they have in their work.
Cowboy Meats was established in July 2020 when the Hollenbeck family bought C&K Meats. A Montana ranch family from Molt, the Hollenbecks raise cattle and Charliesheep.
The prime cuts are the first to be carved from the carcass. One butcher is trimming off the top layer of fat on the ribs, and another grabs them and takes them to the band saw to be cut into perfect steaks. The rib steaks pile up as another worker puts them into packages to be vacuum-packed, labeled and frozen. As the different sections of carcass work their way down the table, the butchers process them into a variety of cuts. At the far end of the room, the less prime cuts are being put into a machine to be ground into burger.
When C&K Meats came up for sale, Charlie was working in Watford, North Dakota. Not having a background in meats, he
— CHARLIE HOLLENBECK
THE RETAIL STORE IN COWBOY MEATS
“I believe in helping stability by versatility,” Charlie said. “It’s what first got me to thinking strongly about diversifying the ranch into something more.”
Hollenbeck, the youngest of three sons, was the first in the family to think about a meat processing plant. With an education in processing plant technology, he gained experience in the oil field working on wells and the construction of plants.
It’s Monday morning at Cowboy Meats in Forsyth, Montana, and all hands are on deck.
SUMMER 2021 // 17
18 // www.raisedinthewest.com
“I thrive on the intensity of this job,” he said. “Some days are 10 and 12 hours long, but they fly by because we’re so busy.”
“We were very grateful for that,” Charlie said. “It was a good starting point. They were familiar with the entire process and gave us a good Onestart.”of those employees is Eric Lawrence, whom Charlie promoted to plant manager within months. For Eric, it’s been a great opportunity to continue the work that he started, knowing there is opportunity for advancement.
CHARLIE HOLLENBECK, OWNER
ERIC LAWRENCE
Dustyn Anzalone is the smoke house manager. It’s his job to handle all the meats that need to be smoked, including hams, bacon, sausages, pepper sticks and brats.
“It’s fun,” he said with a grin. “I learned how to butcher deer while I was growing up, but it was all wrong! It makes a tremendous difference when you’re skinning with sharp knives and right after a Thekill.”plant is on a two-week rotation, with all the carcasses
ERIC LAWRENCE, PLANT MANAGER
The plant is currently processing about 10 head a week. But an expansion that is already under construction will allow that
In addition to being the head of the smoke house, Dustyn has a reputation for being the fastest skinner on kill day. In fact, he’s been timed at skinning an entire carcass in just four minutes.
weekly number to grow up to 16 to 18, with a long-term goal of processing 50 head a week.
“I thrive on the intensity of this job. Some days are 10 and 12 hours long, but they fly by because we’re so busy.”—
“It fascinated me,” he continued. “There’s so much science and flow to the deconstruction of a carcass.”
“We’re growing, but we want to do it well,” Charlie said. “We pride ourselves on our consistency with our product. Billings is a huge market for us. At some point we will need to have a distributor handle the demand.”
would spend his free time studying how to butcher a carcass and watching “Butcher” on the History Channel.
“I really enjoy coming up with new flavors,” Dustyn said. “I’ve been allowed to be creative here.”
Once the Hollenbecks — Charlie, his brother Henry and their parents — decided to purchase the business, the first decision made was that former employees would be given the option to continue working. Three of them stayed on.
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With continued changes in consumer habits, many ranches have begun offering farm-to-table options for customers willing to purchase beef in larger quantities, including quarters, halves and wholes. Cowboy Meats also offers those options, and because they use their own beef, their customers know exactly where their beef was raised, how it was cared for and how they want it to be cut
Charlieup.
hanging for two weeks from kill to cutting. Most of the beef comes from Hollenbeck feeder calves that are finished at a feedlot in Park City. But several nearby ranches also bring their animals in to be processed.
“I’m very grateful to Charlie for seeing the potential in me,” Kelly said. “He pushes us to be better at what we do and we strive to be
Bailey Wiggins agrees. “Everybody here tries to make everyone else’s life easier,” she said.”
“We are 18 months out,” Charlie said. “The people that are our steadies know when they will need to bring animals in and they’re making sure they are on the calendar.”
Kelly McDaniel began working at C&K Meats as a teenager. She is the processing room manager and makes sure that everything is organized on the days when butchering takes place. She assigns the positions in the process room and makes sure each team member is rotated for variety of work and to keep their skills sharp.
said he wants his plant to operate somewhere between full-scale retail and full-scale custom. By offering both, it helps the company stay competitive in prices and offerings.
20 // www.raisedinthewest.com
Charlie said wants his employees to feel like a family. He holds weekly meetings on Monday mornings before the work starts and encourages his employees to offer up ideas on how to make things run better and more smoothly.
Officebetter.”Manager
“He gives us responsibility and holds us accountable,” Bailey said. “It makes it a great place to work.”
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DIRECTIONS: In slow cooker, crumble beef, add onions, salt, ketchup, dry mustard, brown sugar, beans, dash of liquid smoke, jalapenos, and jalapeno juice. Stir together. Layer the bacon in strips across the top of the bean mixture. Set slow cooker for 8 hours, stir a couple times, and prior to serving ensure all bacon is mixed into the beans-it will break down as it slow cooks and should easily separate into the mix. It’s important to layer the bacon and let it soak through the beans all day. Serve hot beside grilled steaks or chicken, or by itself with campfire fresh dutchoven cornbread.
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a
Becca's FAMOUS FRITO SALAD • 2 cans whole corn (drained) • 1 red pepper (diced) • 1 green bell pepper (diced) • 1 small red onion (diced) • 1 cup mayonnaise • 1 heaping tablespoon Ranch powdered dressing mix • 1 bag Chili Fritos DIRECTIONS: Mix corn, red and green bell peppers, red onion, mayo and ranch together. Chill in the refrigerator, and mix the entire bag of Frito’s into the salad just prior to serving. LET’S EAT WRITTEN BY JEAN PETERSEN Jean’s C uisines Custom Homes NewRusticCabinetsConstructionFurniture 406-425-1245 PETERSENBUILDING.COM • 1 lb. bacon • 2 lbs. Ground beef • ¼ cup dried minced onions • 1 heaping tsp. Kosher salt • ½ cup ketchup • 1 tsp. dry mustard • 1 cup brown sugar • 2 cans baked beans (28 oz. cans-not drained) • 1 dash of liquid smoke • ¼ cup jalapenos • 2 tablespoons jalapeno juice from jar
Jean's CAMPFIRE BEANS
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24 // www.raisedinthewest.com
4-H
PHOTO BY KAYLA WALKER
WRITTEN BY CYD HOEFLE // PHOTOGRAPHY BY STU HOEFLE AND KAYLA WALKERMONTANA FOR THE HAS PLAYED A BIG ROLE
LEWISTOWN
As each child became old enough, they were offered the opportunity to do 4-H, and each of them did. Animal projects became a way of life and today, with only the youngest, Bailey and Allie, left at home, close to 100 animals still share the property with the family. Penny just shakes her head.
“Our daughters all love the horses and have spent millions of hours riding and showing them,” she said. “But they each have their own interests, too. And that makes for a lot of animals!”
Bailey, 18, who just finished high school and will be heading to Rocky Mountain College in the fall, is an outstanding horsewoman.
— PENNY UECKER
“It’sanimals.been a perfect spot,” Penny said. “Our kids have thrived here.”
Twenty-six years ago, when Penny and John Uecker found this chunk of land, there were no other houses in the area. Over the years, neighbors have come closer and closer, but for the Ueckers it’s been a perfect location to raise their six kids and all kinds of
BAILEY UECKER STANDS IN FRONT OF HER EXOTIC CHICKENS
In a serene setting just outside of Lewistown, with an artist’s view of the Little Snowy Mountains, sits a little sliver of paradise.
“The kids take care of their own livestock,” Penny added. “If they aren’t going to be here, they have to leave instructions because I wouldn’t know what to do.”
SUMMER 2021 // 25
“Our daughters all love the horses and have spent millions of hours riding and showing them. But they each have their own interests, too. And that makes for a lot of animals!”
In a well-designed barn yard, complete with a fivestall barn, a chicken coop, rabbit hutches and a goat barn, can be found exotic ducks and chickens, goats, rabbits, horses, a couple of hogs and a burro. Barn cats patrol the area, and four dogs add to the mix.
In addition to the chickens, Bailey raises market hogs for the county fair and shows horses. Her horsemanship skills in both English and Western attracted the attention of multiple universities and she was offered riding scholarships at several before deciding to study environmental science at Rocky where she hopes to go into wildlife biology.
“They are fairly easy to train,” she said. “I just start pushing them toward what they need to do, and they pick it up pretty quickly.”
current president of the Lewistown FFA chapter and vice-president of her 4-H club, Bailey keeps busy. She loves her poultry and says her first project was when she came home with three baby chicks, at age 10. Her interest and research grew over the years. Among the assortment of birds are a miniature Applewood, Mandarin, and Call ducks. She raises them for show and for sale and there is obvious pride in her projects.
Asducks.the
To score high in show poultry, judges look at color, plumage, weight and overall health. Bailey’s black rooster has highlights of green throughout his feathers.
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Allie breeds and trains some of her bunnies for agility. Similar to showing dogs, the bunnies are put through a course that includes jumps, tunnels, ramps and around poles.
“The gestation of a bunny is 27 to 30 days,” Allie explained. “The does usually have between two and four babies at a time.”
4-H and FFA have kept the girls busy through the years. Care of the animals, horse shows and training clinics have taken the place of school extracurricular activities. The experience they and their older siblings received has helped them to decide what education and career paths to pursue and given them an impressive work ethic.
“They’re adorable!” she exclaimed. “Just look at the colors!” Whites, copper, black, reds and green adorn the birds.
Younger sister Allie, 15, has just finished her freshman year in high school. She is also an avid horsewoman, and as a 10-yearold, she was in the top 10 of her class at the World Pinto Show in Tulsa, Oklahoma. She’s taken multiple state championships with the horses and plans to attend the World Pinto Show again this
summer. Her interests also include rabbits, and she currently is the proud owner of almost a dozen of them.
In the four years since, she has added dozens to her bunny population and done some breeding with her bucks and does.
showing and riding horses. She also raises exotic chickens and
ALLIE UECKER AND HER RABBITS
“He does really well in shows,” Bailey continued. “He’s a very proud bird.”
“I got my first bunny at the Chokecherry Festival,” she said with a laugh. “Mom gave me $10 to buy something to eat and I couldn’t resist the bunnies someone was selling. So, I bought one. Mom wasn’t too pleased at first.” Thumper, the first bunny, became the introduction to Allie’s interest in rabbits.
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WRITTEN BY CYD HOEFLE // PHOTOGRAPHY BY KAYLA WALKER
28 // www.raisedinthewest.com
LEWISTOWN MONTANA
Along with younger sisters Bailey and Allie, Codi Uecker was raised with three older brothers on acreage outside of Lewistown. She grew up showing and riding horses through 4-H and in open classes. But even before she joined the club at age 8, she was showing horses.
“I showed horses in 4-H,” Codi explained. “But at the same time, I started doing open shows around the area. My mom was a jockey so the interest in horses came naturally to me.”
“I get out here almost every day,” she said. “I love to stop by and see my animals. That’s not ever going to
years, she’s had several paints and a few Quarter horses, but it’s with Jasper that she has gone the Whenfurthest.Codi talks about Jasper, there’s pride in her voice. He’s been a huge part of her life. Codi purchased him as a weanling and over the years she’s trained him and has shown him in competitions across the state and nation. If ever there was a story of a girl and her horse, it’s Codi and Jasper.
“I worked Jasper all the time. He was a knot head for the first four years of his life,” she laughed. “I can’t count the number of times
“We attended a lot of clinics and met with trainers over the years. It really helped form my interests. Of course, 4-H helped give me a place to learn, advance and grow, too.”
It was at the Pinto World Show that she shined, and every year as a 16-, 17- and 18-year-old, Codi and her horses, Jasper and Chet, consistently placed in the top five to 10 spots in every competition they entered. In addition to the World Show, they won over and over in shows across the country, accumulating hundreds of trophies and belt buckets and making a name for herself.
SUMMER 2021 // 29
— CODI UECKER
“I actually started showing at 3,” she said. “It was a lead line class. I guess it was pretty cute.”
Overchange!”the
In 2014, she and Jasper took the World Title. She was 17 and was competing against hundreds of the top youth contestants in the world. What made her stand out, she believes, is her relationship with her horse.
With wins piling up across the region, Codi set her sights on attending the World Show with her Quarter Horses. She first attended in 2011, as a 12-year-old, where she made it to the semifinals before a misstep kicked her out.
Codi lives in nearby Lewistown but manages to drop by almost daily to help care for all the animals on the Uecker property. She owns several paints, Jasper, Chet and Lola, and a herd of two dozen goats.
“We attended a lot of clinics and met with trainers over the years,” Codi said. “It really helped form my interests. Of course, 4-H helped give me a place to learn, advance and grow, too.”
With a career as a jockey, and a love of horses herself, Penny and her husband, John, gave Codi and her sisters every advantage they could when it came to learning how to show, ride, train and handle horses.
“I’d like to buy your horse,’ she said to me,” Codi recalled. “She followed me around for days asking over and over. ‘I’ll pay for your college education,’ she said.”
UECKER SISTERS, CODI, ALLIE AND BAILEY
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In the horse showing circuit, shows such as the World are often attended by people who have purchased their horse and paid a trainer to get them to the highest competitions.
At first Codi didn’t take her seriously, but when she realized she was and that she was offering six figures for her horse, Codi stood her ground.
I’d go into the house and tell Mom that he needs to go down the road. But something clicked when he hit 4. He became a brandnew horse.”
“I’ve kept at it because I enjoy going down there and competing with a horse that I trained myself.”
from youth to amateur, continuing to compete in the program.
“It’s an expensive hobby for lots of people,” Codi said. “If they don’t do well, they look for another horse, or another trainer, without realizing that the problem is that they don’t spend enough time with their horse in the first Whenplace.”Codiwas
30 // www.raisedinthewest.com
18, she was showing Jasper at the state 4-H show when a woman approached her about buying him for her daughter.
Codi kept returning to the World Show and added two Reserve Champion titles to her resume. As she climbed the ranks she went
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“When you put that much effort and work into something, you can’t put a price on it,” she said. “You get attached to them. Jasper is going to grow old with me. He’s too much a part of my life to part with him.”
Since graduating from Rocky she has continued her education in nursing through Providence University. She is also making plans to return to the World Show with Jasper this year, perhaps for the last time as an amateur, before becoming a professional.
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“Itanimals.would open a lot of opportunities up for me,” she continued. “Along with having a career, I could train other horses, judge shows, maybe even do clinics. And of course, grow old with Jasper.”
Going professional has always been a goal that Codi hopes to achieve. Ambitious goals for the 24-year-old as she continues her degree to become a nurse, works full time and cares for her
Codi took a break from the World Show during her years at Rocky Mountain College, where she was on the collegiate team for all four years. She placed in the top 10 every year for Rocky and won at the National Collegiate her junior year.
SUMMER 2021 // 31
32 // www.raisedinthewest.com
In March of this year, at her seventh-annual piglet sale, Jordan sold 50 show pigs to 4-H and FFA members across the state. Her reputation over the years has spread and she has repeat customers who depend on getting their show pigs from her every
“I’ve always been a goal setter,” she said. “I view them like a ladder, one step at a time until you get to the top. I’m always asking myself, ‘What do I have to do to make that happen?’”
The family ranch, which sits outside of Roy at the base of the Judith Mountains, is a commercial cow-calf operation run by her parents, Shawn and Tammy. Along with the pigs, Jordan also has a growing herd of cows.
Jordan started showing pigs when she was 9, purchasing them from a breeder and finishing them in time for the county fair. By age 14, she decided to try raising a few on her own. She bought two gilts and had them artificially inseminated, and when they produced 21 piglets between them, Jordan was in business.
Jordan attended Northwest College in Powell, Wyoming, where she earned associate degrees in ag business, veterinary assistant and ag production. Even with a tremendous academic workload,
JORDIE’S SHOW PIGS PIGGIES
FORMER STUDENTFFA
to rely on my parents a lot,” she said. “I couldn’t do this without them.”
Jordan loves studying genetics and pores over the national boar catalogs after each farrowing season to shop for semen from boars she wants to introduce into her herd. She artificially inseminates nearly all of the sows because it’s far more cost effective and she can synchronize the births. Her pig barn holds six sows farrowing at the same time. So, Jordan, who with her mother does all the artificial insemination, tries to spread out the birthing to accommodate the facility and to keep them from being spread too thin.
WRITTEN BY CYD HOEFLE // PHOTOS CONTRIBUTED BY JORDAN GRINDHEIM
JORDAN GRINDHEIM, OWNER OF JORDIE’S SHOW PIGS
“I’veseason.had
In high school, Jordan used her show pig projects for her Supervised Agricultural Experience in FFA. Through it, she earned her American degree, an honorable degree that demonstrates outstanding leadership abilities and community involvement.
“That’s what started it for me,” she said. “That first year I sold all of them but a couple. It was fun and I wanted to keep going.”
Ayear.high school graduate from Roy, from a class of four, Jordan has always been a visionary.
ROY MONTANA
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she still made the 200-mile trek home as many weekends as possible during her college career, especially during farrowing
Seven years ago, Jordan Grindheim would never have believed that one day she would be raising pigs to sell to 4-H and FFA kids.
PIP SQUEAK, A TOP SELLING HOG
SUMMER 2021 // 33
Here for your way of life.
“That would culminate it for me,” she said. “I would really love that!”
Asout.”show
Jordan claims that when she sells a pig to a young 4-H’er she also sells her expertise.
hogs, Jordan looks for interesting patterns and colors for her pigs. She loves calico and bright colors and breeds her sows to produce them. She judges a hog from the ground up, starting with their feet and legs, ensuring that when they get to full weight, at about 200 pounds, they can adequately carry it. Her pigs have done well at county fairs, and have placed in champion and reserve champion positions.
“Once the birthing starts, piglets come about every half hour,” Jordan explained. “I really like for them to do it as naturally as possible, but it can get to be a long night waiting some of them
At 21, Jordan is well on her way to making her mark in the show pig world and has high aspirations to one day raise a boar that makes the national boar stud farms for semen collection.
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“I like to offer my experience to the kids,” she said. “One of the most satisfying things for me is hearing from one of my buyers how they have done at the fair and their hopes for the future.”
• UP A • FRENZY
The seed that had been planted in Andy might have come long before that though, as he tells of being a young child at their family’s cabin. His grandmother would get up in the morning and fry donuts for the family for breakfast.
34 // www.raisedinthewest.com
FRYING
WYOMING
POWELL
Parked in front of his family’s house, located five miles outside of Powell, Wyoming, Andy and his mom, Erin, worked well together as Erin rolled the dough and cut out the shapes and Andy placed them one by one in hot oil. As they finished cooking, the conveyor belt brought them out of the oil and plopped them onto a tray.
“It really started back in middle school,” he said. “We were assigned to do a business plan using power point and I did it on donuts.”
The smell of fried donuts permeated the air around the tiny food truck as Andy Beavers stayed busy inside whipping up a fresh batch of the fried sweetened dough.
ANDY BEAVER, OWNER OF ANDY’S DONUTS
WRITTEN BY CYD HOEFLE // PHOTOGRAPHY BY STU HOEFLE
In high school, Andy joined the local FFA chapter, and it was during his sophomore year that he launched his business, and named it Andy’s Donuts.
“I was making them in the kitchen, using a cast iron skillet,” he said. “I’d make them two dozen at a time and my friends loved them.”
The two were working on a special order of 30 dozen donuts that needed to be delivered that afternoon. Andy visited while he worked, and explained how he, a graduating senior from Powell High School, got into the donut business.
“Those donuts became a family tradition,” Andy said. “Before long, I started frying them at home.”
He also offers specialty flavors such as his orange glazed doughnut that is topped with tiny shreds of orange citrus.
“I’m still going to keep the donut business
During his first year at the local county fair, Andy was so busy that he would sell out of donuts as soon as they came out of the fryer. In addition to his mom, he enlisted the help of his grandmother, sister and a cousin, all working in the same space to fill the orders.
Before long, he began experimenting with larger batches and different recipes. His reputation as a donut business spread throughout school and around the community and Andy was able to use his business in the entrepreneurial and small business category of the Supervised Agricultural Experience as a project in FFA.
“It took some time,” Andy said, “not only to design what we needed, but to find the equipment that would fit.”
“We also do weddings,” he added. “We built a donut wall with pegs and shelves that can be set up at receptions for the guests. It’s been quite a hit.”
Andy enjoys taking his truck to functions, but most of his business is special orders and his food truck serves as his kitchen. He then hand delivers the donut orders to his
Still, though the business has been booming, and the summer calendar is filling up, Andy has plans to attend Northwest College in the fall, where he will work toward a welding certificate.
SUMMER 2021 // 35
At about the same time, he found a handicap-access bus for sale for $1,000, and it seemed the perfect opportunity to make it into a food truck.
“People love that one,” he said with a smile.
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“It was crazy,” he said. “As soon as people would start smelling them, they’d start lining up.”
“Ourcustomers.go-to
flavors are chocolate, vanilla and maple,” he said. “From there we add sprinkles and candies.”
going as long as I can through college,” Andy said. “But I’m also looking forward to becoming a welder and maybe opening an HVAC business here in town.”
After all the 30 dozen donuts had been frosted, he and his mom boxed them up to be delivered into Powell for Nurses Appreciation Day.
WRITTEN AND PHOTOGRAPHED BY AMY GRISAKACROSS MONTANA 36 // www.raisedinthewest.com
EXTENDING THE GROWING SEASON CAN BE DONE!
MonTana Gardening
OnOctober.thepractical
front, this is how it works: After pulling spring crops, such as sugar snap peas, lettuce, or the first crop of green beans in the middle to the end of July, there is roughly two months, or 60 days, until the first frost. Plan to plant seeds that require 50 to 60 days to maturity. The first vegetables to plant are the ones that take the longest. For example, If I'm seeding something, this will mean I can grow a larger carrot variety, such as Autumn King, beets, or Swiss chard. Amazingly, both of the root vegetables can remain in the ground, until you are ready to dig them - even in the snow - and the Swiss chard is remarkably hardy. It's not
Direct seeding works especially well with vegetables that don't require as long to mature. As the summer wanes, try planting lettuce, spinach, and radishes that are ready to eat within a month or so. This allows you to have fresh salads well into the fall. With a little protection spinach often continues to thrive until at least Thanksgiving.
The greatest challenge in fall gardening is losing daylight. As the days shorten, so does the growing potential. The key to fall planting is penciling out the days to maturity, adding on a couple of weeks to make up for the lack of sunlight, then counting backward. Look for varieties that are going to be nearly fully grown before significant sunlight loss toward the first part of
uncommon to brush off snow and continue harvesting for weeks.
The weather is unpredictable in this region, with periodic snowfall as early as August. But because the ground is warmed from the summer heat, even a cold snap or a dusting of snow isn't going to hurt these crops as long as they are properly covered.
Most gardeners grab a blanket to toss over the tomato plants for an emergency fix. For gardening during the autumn, be more proactive to prevent damage and allow the plants to continue to
The beauty of planting a fall garden is that you can plant a second crop of your favorite spring vegetables with barely any pest pressure, since it’s out of sync with their lifecycles, along with not needing to weed or water nearly as much.
By the time July rolls around, most gardeners are about done keeping up with the weeds, watering, and bringing in the harvest. But if you really want to get the most from your garden, this is truly the perfect time to plant again. Often referred to as the “lazy gardener’s” time, planting for fall harvests is a way to make the most of our short growing season.
Varieties that thrive in cool temperatures and warm soil are lettuce, spinach, and other greens. Brassicas such as cabbage, broccoli, and cauliflower that tend to turn bitter in the summer heat also do well in the fall. Seeded crops such as radishes, spinach and other greens, Swiss chard, carrots, beets, and sugar snap peas are also excellent choices. Kale will actually survive snow. Avoid heat loving plants such as tomatoes and peppers.
Planninggrow.
for a late garden requires a shift in your thinking, but after you enjoy not battling bugs or weeds, and you harvest fresh vegetables for holiday meals, you won’t want to miss planting for the fall season.
For some gardeners, fall is the perfect time to grow cabbage, cauliflower, and broccoli because they are not battling bugs. Though a second planting of cabbage or broccoli can be a challenge because they require a growing season that is typically at least 85 days from when they are first seeded. But it can be done if you start the seeds in pots by the middle of June through the first part of July. Once you remove summer crops, replace them with the transplants, and watch them grow without worrying about any tiny white moths flitting around them.
SUMMER 2021 // 37
These are often semi-permanent structures made of 1/2-inch PVC conduit supports or metal hoops. Low tunnels work particularly well with raised beds because it’s easy to add supports to hold the PVC that is bent over to create a space that is 24 to 30 inches tall and roughly 4-feet wide. Metal hoops are typically just bent over and pushed into the ground.
Drape this lightweight cover directly over beds of spinach and other low growing crops, and either pin down the fabric, or weight it down with boards or rocks along the edges. The row cover cuts down on sunlight to some extent, but you can leave it on the plants day and night when the weather cools significantly.
INSULATED COLD FRAME
LOW TUNNELS
ToOls TO EXTEND THE SEASON ROWFLOATINGCOVERS
In the most simple terms, this is a cold frame with insulated sides, such as rigid foam insulation sandwiched between plywood, that is buried in the ground at least 6 inches. The lid, which is best made of plexiglass for durability and safety, is like a regular cold frame, but you can throw a blanket over the top for extra protection on cold nights. Amazingly a single seventy five watt halogen bulb is typically enough to keep everything from freezing. Place the bulb so no water drips on it, use proper outdoor electrical extension cords and connections, and only plug in to a GFIC outlet.
While you can use floating row covers over the hoops, it is more effective to use a 6 mm greenhouse plastic because it is more durable.
If you are planting directly in the ground and using PVC, consider pounding 1/2-inch rebar at least 12 inches into the soil, allowing approximately 10-inches above the ground. Slip each end of the PVC over the rebar to hold it in place. The other option is to drill 12inch deep holes and place the PVC directly into the ground.
38 // www.raisedinthewest.com
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WRITTEN BY CHARLIE DENISON // PHOTOGRAPHY BY STU HOEFLE AND CONTRIBUTED BY GREG HARBACACROSS MONTANA
40 // www.raisedinthewest.com
Labor Day 1952 was a particularly deadly holiday weekend, when six people lost their lives in traffic accidents near Missoula. Floyd Eaheart, of Montana American Legion Hellgate Post No. 27, wanted to do something about it, something to recognize these tragedies that would also help prevent more grief in the future.
“The white markers serve as a public service message, reminding people to ‘please drive carefully. They are a way to remind drivers in Montana to remain vigilant.”
Harbac is hands-on with the process. He is often the one putting up new markers in Gallatin County.
dangerous stretch of road west of Fallon.
—GREG HARBAC marked by a
Having a hand in installing and maintaining these fatality markers means a lot to Harbac. When he returned to Montana following his career in the Marine Corps, he wanted to do something to give back, to make a mark somehow. When the opportunity arrived to get involved with the Fatality Marker Program, he didn’t hesitate. It’s a way to recognize the fallen and keep the public out of harm’s way.
“I get the GPS coordinates from the Montana Highway Patrol to make sure we put the marker in the right spot,” he said.
“I still remember my dad telling my mom, ‘Careful — remember, this is Dead Man’s Curve,’” Harbac said, referring to a particularly
“There were seven crosses on that curve … one for each traffic fatality.… It was jaw-dropping.”
“The white markers serve as a public service message, reminding people to ‘please drive carefully,’” Harbac said. “They are a way to remind drivers in Montana to remain vigilant.”
“These crosses are a sobering reminder of a fatal traffic accident, a place where a human being lost his or her life,” said Greg Harbac, a Marine Corps veteran and fatality marker coordinator for Bozeman’s American Legion Post No. 14.
The result is something Montana drivers see as they travel on state highways, city streets and side streets: cross-shaped fatality markers.
That’s why, for the past 10 years, Harbac has been highly involved with the Fatality Marker Program, serving as a volunteer for seven years before becoming the program coordinator.
Montana is the only state to have such a program. Harbac recalls some of these crosses having a direct effect on him when he was a child in Miles City. One night in particular often comes to mind.
For the past 67 years, American Legion posts throughout the Treasure State have made it their mission to place these crosses where a life was lost.
MONTANA’S HIGHWAY MEMORIALS Cross
When the Montana American Legion White Cross Highway Fatality program started in July of 1953, its goal was to spread a message. According to the original press release for the project, the crosses “stimulate reverence, sorrow, sympathy, curiosity and caution … they affect us all to one degree or another.”
SUMMER 2021 // 41
To this day, Harbac’s jaw continues to drop when he sees the crosses on Montana roadways, and he’s not alone. Such a response to seeing the crosses, he added, is an intended effect, one that can perhaps make a difference, one that can perhaps save a life.
LAURA ALLEY, PART OF THE FATALITY MARKER TEAM
“Each time I put a cross up, I reflect on the fact this was a real human being who lost their life,” he said.
“There’s been an alarming increase in drivingrelated fatalities on secondary roads,” he said.
Ultimately, the crosses function as a way to remember the lives of individuals no longer with us while also encouraging those on the road to avoid suffering the same fate.
For this reason, Harbac wants the crosses to be visible, but he doesn’t want them to create a distraction. It’s important for the cross to get the attention of the driver, but in a “subtle yet effective” way.
“This is a highway safety program, not a memorial,” Harbac said. “We encourage people to express themselves, but we respectfully ask that the fatality marker itself not be adorned as that reduces visibility and defeats the purpose of this safety program.”
When Harbac places a cross in the ground, he takes a moment.
GREG HARBAC, MARKER COORDINATOR
He also keeps this in mind when he repaints and replaces crosses, many of which are located off secondary roads.
42 // www.raisedinthewest.com
“Every one of these markers represents someone’s mother, father, uncle, daughter, son or friend,” Harbac said. “If we can
prevent even one fatality by someone pausing and maybe laying down their cell phone or not drinking to excess, then it’s been worth doing.”
Since the Fatality Marker Program’s inception nearly 70 years ago, Montana Legion members have put up more than 3,000 fatality markers, and the numbers continue to climb, in large part because there are more cars on the road. Many of these drivers, however, appear distracted.
“This program is in danger of becoming a thing of the past,” Harbac said. “The veterans who place and maintain the crosses continue to age, and there are no younger veterans stepping up to take it over. If you are a veteran and a member of the American Legion post or are willing to join one and would like to keep the program alive, contact your local post.”
This being the case, Harbac believes the Fatality Marker Program is perhaps more important than ever, and it’s getting more difficult to sustain. Help is needed.
FOR INFORMATIONMORE call (406) 324-3990 OR GO TO www.mtlegion.org SUMMER 2021 // 43
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“Look around and you’ll see a driver holding a cell phone in one hand, gesturing with the other hand using their knees to hold the steering wheel in place,” Harbac said. “There were 212 fatalities in 2020 alone, and at the rate we’re going this year, we could see significantly more. That’s why it’s important to remember driving is a privilege, not a right, and it’s not always just about us.”
Those who are not associated with the military or the American Legion can send a donation to their nearest American Legion Post for the Fatality Marker Program.
SUMMEREVENTSLEWISTOWN June 26, July 3, July 17, July 23, Aug 7, Aug 13, Aug 28, Sept 12....... Charlie Russell Chew Choo July 4 ..................... Parade, Car Show and Concert in the Park July 23 – July 31 ..... Central Montana Fair July 28 & July 29 .... PRCA Rodeo July 30 ................... Ned Ledoux Concert Aug 12 – 15 ............. 36th Annual MT Cowboy Poetry Gathering & Western Music Rendezvous Aug 13 & 14 ............ MT Drag Racers Association State Points at Lewistown Raceway Sept 11 ................... Chokecherry Festival MILES CITY June 19 .................. Miles City Ranch Rodeo June 25 – 26 ........... Cowtown BBQ Cook-Off and Rynopalooza June 30 – July 4 ...... CABA 14u Wood Bat World Series Baseball Tournament July 4 ..................... 4th of July Parade & Celebration Aug 25 – 28 ............. Eastern MT Fair Sept 5 ..................... Hairball Rock Concert Sept 11 ................... High Plains Classic Car Show Sept 17 – 19 ............ Miles City Bluegrass Festival BIG TIMBER June 25, 26 ............. NRA Rodeo & Sweet Grass Fest June 30 – Sept 1 ..... Weekly Pro Rodeo 7:00 July 8 – 10 .............. Yellowstone River Boat Float: Second Night: Big Timber July 17 – August 4 .. Farmers Market 4:30 – 7:00 July 26 – 30 ............ Sweet Grass County Fair Aug 20 .................... Brewfest RED LODGE June 18 – Aug 10 .... Red Lodge Farmers Market, Fridays 3:30 – 6:00 July 1 ..................... PRCA Xtreme Bull Riding Tour July 2-4 .................. Home of Champions Rodeo July 9 ..................... HOG Beartooth Run July 10 ................... Beartooth Run July 15 ................... Beartooth Rally & Iron Horse Rodeo July 26 - 29 ............. Carbon County Fair Aug 21 .................... Nitty Gritty Off Road Race FISHTAIL June 26 .................. Fishtail Family Fun Day NYE July 10 ................... Nye Goes Nuts 44 // www.raisedinthewest.com
ABSAROKEe June 18 – Aug 4 ...... Farmers Market Friday 3:30 – 6:00 June 12 .................. MT BBQ Cook-off June 19 .................. Stillwater Brew Fest June 25 .................. Nitro Nationals Hillclimb July 24 ................... Absarokee Days COLUMBUS June 26 .................. City Wide Garage Sale Day July 8 – 10 .............. River Boat Float: Last Night Columbus July 11 - 17 ............. Stillwater County Fair July 15 – Sept 2 ..........Farmers ThursdaysMarket3:30– 6:00 REeD POINT Sept 5 .........................33rd Annual Great Montana Sheep Drive BILlINGS June 25 ......................Summer Fair June 30 ......................Foreigner Concert July 17 – Oct 2 ............Yellowstone Valley Farmers Market 8 - noon Aug 6 ..........................Magic City Blues Aug 13 – 21 .................Montana Fair HUNTLEY July 9 – July 10 ...........Homesteader Days LAUREL July 4 .........................4th of July Parade & Fireworks PHOTOGRAPHY CONTRIBUTED BY THE LEWISTOWN CHAMBER OF COMMERCE PHOTOGRAPHY BY COLLEEN KILBANE a clothing mercantile since 1947 200 McLeod406.932.5451Street Gusts of BigTimber.com406-322-4505 | admin@stillwatercountychamber.com | stillwatercountychamber.com SUMMER 2021 // 45
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46 // www.raisedinthewest.com
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