Raised in the West | Winter 2023

PUBLISHER CYD & STU HOEFLE

406-860-0292

publisher@raisedinthewest.com

COPY EDITOR KAYLA WALKER ADVERTISING CYD HOEFLE

406-860-0292

publisher@raisedinthewest.com

DESIGN

MELANIE FABRIZIUS ads@raisedinthewest.com

ADDRESS RAISED IN THE WEST PO Box 80267 Billings, MT 59108 ©2023 Peaks to Prairie Media All

For our family, the new year didn’t start as we hoped. Like most, we wanted a clean slate and a fresh perspective. We looked forward to putting aside the worries and concerns from the past year.

Instead, we spent the first week of 2023 at the pediatric ICU as our tiny, seven-week-old grandson battled RSV and pneumonia. It was a traumatic experience, the feeling of helplessness intense as machines breathed for him and we tried to comfort his parents. Thank you, God, that he’s now home and doing well. We can’t say enough about the pediatric ICU nurses, who are the unsung heroes, and, of course, the power of prayer.

As our grandbaby’s parents watched over their little one, his 19-monthold big brother stayed with us. He became the sunshine we needed on those uncertain days. Too young to understand what his family was facing, he amused us with his singing, smiles, and laughter. He set the tone in our household and the delight in his heart reminded us to stay the course, keep the faith, and always persevere. We once again experienced that the simple things in life bring the greatest joy.

This lesson is reflected in the pages of this issue, offering stories of endurance and opportunity and exemplifying how a shift in attitude can make a difference.

Eighty years ago, the worst mining accident in Montana history occurred at the Smith Mine at Bearcreek, just outside of Red Lodge. Many things have changed since that fateful day, but what hasn’t are people rising up to

help during catastrophic events. Today, the abandoned buildings are a silent tribute to the lives lost.

Embracing opportunity, we have stories of a brother/sister musical duo from Powell, Wyoming who now share their music in venues across the state and a couple in their 70s who took a chance on second love. We visited a ranch family near Edgar operating a farm to table beef business and, explored a new producer cooperative processing plant in Havre creating marketing avenues for producers and learning opportunities for MSU Northern students.

Finally, to fight the winter blues and find pleasure in everyday activities, we share tips on ice fishing, winter gardening, and as always, great recipes to test out in the kitchen.

Don’t forget, all previous issues are published on our website, in an easyto-read format, and articles are sorted by contributing writers if you prefer one author's voice and want to read their previous work.

As you settle into 2023, we hope any difficulties you may face will be overshadowed with peace and joy in the little things.

“I have learned in whatever situation I am to be content. I know how to be brought low, and I know how to abound. In any and every circumstance, I have learned the secret of facing plenty and hunger, abundance and need. I can do all things through Christ who strengthens me.” Philippians 4:11-13

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 lead 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.

KAYLA WALKER, WEBSITE DESIGN

Originating from a fifth-generation Montana ranch, Kayla Walker has a real connection to the agriculture industry and the cherished western lifestyle. After several years as editor of Western Ag Reporter, she was recently able to return to her roots when she and her husband were wed and embarked on the journey to start a ranch of their own. At the same time, Kayla launched Ranch Raised Media to compliment the work they do on the land. Whether it be through photography, writing, social media, graphic design, or web design she strives to share the story of this way of life on a day-to-day basis. Follow Ranch Raised Media on Facebook and Instagram or visit www.ranchraisedmedia.com to view her work and check out daily Montana ranch life.

JEAN PETERSEN, WRITER

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, on a hike, at her children’s activities, or cozying up writing and reading. You can find her at www.jeanpetersen.com

AMY GRISAK, WRITER/PHOTOGRAPHER

Great Falls writer, Amy Grisak balances her life between the mountains and the prairie looking for stories that catch her interest. This awardwinning author 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 and follow her at amygrisak.com

DAVE VICKERY, WRITER

Born and raised in the mountain foothills of Montana, Dave, early in life, learned an abiding love of wild places. Descended from a pioneer family with deep roots in the early west, he wandered the broad reaches of Big Sky Country as a young man. He has lived and worked in Alaska and Idaho as well as his native Montana. A book author and freelance writer, his work has appeared in national and regional publications. Currently he lives in a quiet rural setting with his wife of 51 years and enjoys, in order, grandchildren and the outdoors.

KAYCEE MONNENS CORTNER, WRITER

Kaycee is a cowboy’s wife from Wyoming. She was placed in the saddle before she could walk, and her passion for horses, rodeo, and the western industry have led her to tell fascinating stories about them as a freelance journalist. Her full-time job is serving as an equine body worker, helping four-legged athletes perform at their best. Cortner equally loves spending time in her little library at home and roping in the branding pen. Check out her website: thepreservationoffire.com

POWELL WY

WRITTEN BY KAYCEE MONNENS CORTNER // PHOTOGRAPHY CONTRIBUTED BY JESS ROOD

ibling iblingH H armony armony

Steakhouse sings a country duo in pleasing harmony. Several rows of dinner guests eating steak listen in, relishing the atmosphere of history and authenticity Cody, Wyoming provides. Levi Klemm, a mustache under a cowboy hat, plays guitar, sharing baritone notes. Beside him, his big sister, Jess, accompanies with a crystalline voice.

Their stage, Cassie’s Steakhouse, carries the original name of the madame who built and owned the night club in the 1930’s. Her former business, featuring “ladies of the night” on a side street near downtown Cody, was shut down by the city. However, her new, legal establishment would host the city’s nightlife with its intimate corners, stepped levels for viewing the stage, and intricate wooden bar. The walls still feature priceless portraits of cattlemen and paintings of ladies, while the dance floor still beckons many dancing boots. The music played by the Klemm siblings’ band, Pretty Punchy, perfectly complements the Old West atmosphere.

Both Levi and Jess played their first gigs in Cassie’s, separately, and are now a regular fixture in the rotation of talented musicians from the area. In 2019, the live music scene blossomed in Cody and surrounding towns. During the summer, one can chance upon live music in any number of both historic and modern bars in town including The Irma, The Colonel, The Silver Dollar, tap houses, and breweries.

“Everything happens for a reason,” Jess (Rood) said. And indeed, she and her brother debuted at exactly the right time.

Yet, their history with music began decades before when their hands were barely big enough to manage an octave on the piano.

Levi, Jess, and their three other siblings were enrolled in piano lessons by their mother, a music aficionado. While the three boys “hated” their piano lessons, the two girls soon discovered their musical talent.

The Klemm children were raised on a bison ranch in Goodland, Kansas, following the family’s move from Powell, Wyoming

COUNTRY DUO LEVI KLEMM AND JESS ROOD

when Jess was five years old. Jess grew from playing piano to learning the fiddle to eventually studying music. As a young adult, she returned to her roots in Powell to attend Northwest College where she was enrolled in band, jazz band, guitar ensemble, and jazz choir.

Levi, on the other hand, was a reluctant learner. But after dropping out of his childhood voice and piano lessons, he still could not shake the calling of music. He began teaching himself to play guitar his senior year of high school, writing his first song before knowing more than three chords. Levi followed in his sister’s footsteps, joining the jazz choir at Northwest for one year. He disliked that experience but admitted that it instructed him with techniques he would draw upon later in his music career.

In the meantime, Levi has spent the past half decade working various cowboy and ranch jobs around Wyoming and is currently the head pen rider at Washakie Feeders in Worland. His greatest inspiration for songwriting comes when his view is framed by the two ears of his horse, with the lyrics of an Ian Tyson song drifting through his mind. Indeed, Wyoming has a proud history of cowboy songwriters who have been inspired by their ranching backgrounds, including Chris

LeDoux, Chancey Williams, and the Munsick Boys.

“Wyoming is the spirit of the West,” Levi said.

Similarly, Jess is inspired any time she can be in the mountains. Currently living in Powell, she has easy access to snowshoe, hike, ride, and run in the Bighorn Mountains, where the music comes to her the most. The siblings have very different writing styles but send one another their latest projects for critique. And despite their differences, when they are on stage together, their ability to blend sound together defies words.

“We’ve been told that we have what’s called a ‘blood harmony.’ Since we grew up singing together, our voices meld together really well,” Levi said.

The bulk of their set lists include the country music they grew up listening to in the 1980’s and 1990’s, with a healthy infusion of cowboy music and a few original songs as well. Their music engagements flow with the seasons of Wyoming. Jess works in crop insurance for Farm Credit Services of America and with Levi working in a feedlot, his busiest time, like his sister’s, is in the fall and winter. It works out well that summer is slower for both as that is when their schedules are filled with

"WE’VE BEEN TOLD THAT WE HAVE WHAT’S CALLED A ‘blood harmony.’

SINCE WE GREW UP SINGING TOGETHER, OUR VOICES MELD TOGETHER REALLY WELL."

— LEVI KLEMm

JESS IS INSPIRED BY TIME IN THE MOUNTAINS

LEVI GETS MUCH OF HIS INSPIRATION WHILE ON THE BACK OF A HORSE

gigs – up to four nights per week. The duo’s rehearsals are usually done on the way to their shows as they sing new songs in the car a few hours before stepping on stage. Their sibling harmony makes it easy for them to pick up new elements quickly.

Just as life in agriculture is cyclical, so too has life come full circle for the Klemm family. The Klemm parents, Laurie and Ken, met and married in Powell in 1985. They moved their family to Kansas around two decades ago, but much of the family has slowly moved back to Wyoming and surrounding states.

Looking ahead, Pretty Punchy will continue to accept gigs at larger venues in the area, taking their musical inspiration from the western culture around them. Without their mother’s influence, perhaps there would not have been a band. Years after enrolling her small kids in music lessons, Laurie now watches her grown children perform on stage in the same settings she socialized as a young adult – it is music to her ears.

Sunny Sweeney Gary Nicholson Randy Montana

Leslie Satcher

ON THE FLY

Jean’s C uisines Chicken

POT PIE

• ¼ c. butter

• 1 ½ c. mixed vegetables (canned-drained or frozen-thawed)

• 2 cans (12 oz.) of pre-cooked chicken (drained) or 2 ½ cups boiled chicken breast

• ½ tsp celery seed

• ¼ tsp cumin

• ¼ tsp dry mustard

• ½ tsp. minced garlic

• 1 ¼ c. chicken broth

• 2 tsp. dried thyme

• ¼ c. flour

• ¼ c. heavy cream

• salt and pepper to taste

• pre-made pie crusts (package of two)

• 1 egg

• optional: drizzle chicken gravy over the top

DIRECTIONS: Preheat the oven to 375 degrees. Spray pie dish with non-stick cooking or baking spray. Prepare pie crusts in the dish and set aside. Melt the butter in a large pot over medium-high heat, add the mixed vegetables, spices and broth. Stir them together, and then sprinkle the flour over the top until it’s combined. Add the chicken, let the combination cook and thicken. Add the heavy cream, and salt and pepper. If it becomes too thick, add a splash of water or chicken stock. Pour the filling into the prepared pie dish. Lay the other pie crust across the top of the pie, cutting slats on the surface. Brush with egg wash and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve hot with your favorite biscuits.

APPLECorned Beef

• 3-4 lb. corned beef

• 2 ½ c. apple juice

• ½ c. applesauce

• 1 c. brown sugar

• 1 tbsp. dry mustard

• packet of spices from corned beef

• red potatoes

• mini carrots

• 1 apple

• 1 yellow onion

• ½ cabbage

DIRECTIONS: In a crock pot or Dutch oven, quarter the potatoes, onion and apples and place on the bottom. Set the corned beef across the potatoes, onion and apples. Slice the mini carrots and layer around the edge of the corned beef. Top with brown sugar, applesauce and spices. Drizzle the apple juice over the top of all ingredients. Set on Low or 200225 degrees for 6-8 hours. Slice meat by cutting across the grain with vegetables and sourdough bread.

Beer

• 1 lb. ground meat

• 1 c. onion, chopped

• 1 tbsp. cooking oil

• ½ tsp. garlic powder

• 1 can v-8 juice

• 1 can green chilis

• 1 tsp. sugar

• 1 can diced tomatoes

• 1 (12 oz). package spaghetti

• tabasco

• 1 c. grated cheese

DIRECTIONS: Brown meat and onions in oil. Add garlic powder, salt and pepper. Add tomatoes, water, chilies, and sugar. When mixture comes to a boil, add uncooked spaghetti. Simmer, covered, for 20-30 minutes. Stir in Tabasco sauce (to taste) and grated cheese. Serve with garlic bread.

• 1 c. flour

• 2 tsp. baking powder

• ½ tsp. salt

• ½ c. sugar

• 2 tbsp. cocoa

• ½ c. nuts

• ½ c. milk

• 1 tsp. vanilla

• 2 tbsp. oil

DIRECTIONS: Mix together in a deep baking dish (sprayed). Pre-heat oven to 350 degrees. Mix and pour over the above mixture:

• ¾ c. brown sugar

• 3 tbsp. cocoa

Pour 1 ¾ c. Hot water over all. Do not mix. Bake for 45 minutes. Serve hot with ice cream.

• 3 c. self rising flour

• ⅓ c. sugar

• 1 12 oz can of beer

DIRECTIONS: Pre-heat oven to 350 degrees. Mix ingredients together. Use baking spray and coat loaf pan. Spoon bread mixture into pan, and cook for one hour. Brush with honey butter when pulled from the oven. Serve warm. Also, great, cooled and toasted with honey.

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OSWALD FARMS

BEEF

JOLIET MONTANA

WRITTEN BY CYD HOEFLE // PHOTOGRAPHY BY STU HOEFLE AND CONTRIBUTED BY MELISSA OSWALD

FARM TO TABLE SUCCESS

On a frigid morning in January, Melissa Oswald greeted an Alaskan couple in her rural meat shop. A recommendation from satisfied customers prompted the travelers to stop by to fill their cooler with Oswald beef before their trek back home. Melissa happily obliged, answering questions, and making suggestions. A half hour later, 50 pounds of steaks, roasts, and burger had been carefully packed for shipping.

“We’re getting more and more of those kinds of sales,” Melissa said after they left. “That’s pretty exciting. Our beef has been shipped to Alaska, Oregon, and down into Wyoming.”

Most of the retail orders for Oswald beef comes from over 100 “local” customers located within several hours from the shop. The addition of specialty cuts and orders of half and whole sides of beef keeps the family busy with their farm to table operation.

The Edgar Bar

OFFERS OSWALD BEEF AS THEIR SPECIALTY PRIMAL CUTS AND USE IT IN ALL THEIR HAND-PATTIED BURGERS.

The Oswald family has been farming and raising cattle in the Joliet - Edgar area for almost 80 years. Established by Orlyn and Mavis Oswald in the mid-forties, the couple built one of the largest registered Shorthorn herds in the country. Production sales were held on the ranch as evidenced by the barn which is still partially standing today, near the home of Melissa and her husband, Justin, Orlyn’s grandson.

With each succeeding generation, the direction of the ranch shifted slightly. Malyn and his wife, Debbie, next in line, focused more on farming in the fertile soil along the Clark’s Fork River bottom and switched

from registered cattle to a commercial cow/calf operation.

When Malyn’s sons, Justin and Jason, were grown, the brothers continued in the steps of their father, raising commercial Black Angus cows, farming crops to feed them, and selling calves in the fall. Justin took to the cattle while Jason enjoyed managing the farming. Every year they held back about a dozen calves to finish for beef for family and friends.

That all changed about five years ago, when the quality and taste of their meat caught the eye of the nearby Edgar Bar.

Less than five miles down the road, the

KELIA CASTRO FROM THE EDGAR BAR OFFERS UP AN OSWALD FARMS PORTERHOUSE

famed Edgar Bar, has become increasingly popular since Scott and Kim Feldkamp became the owners and operators seven years ago. Eager to offer locally raised, high quality beef, it was logical to approach a neighboring rancher.

They started sourcing some ground beef from Oswalds and when several customers made raving comments about the burgers,

Kim and Scott wanted to offer customers that burger on a daily basis. That meant Oswalds needed to find a way to accommodate their needs year-round, so the two couples sat down with the owner of Stillwater Packing near Columbus.

“If we were going to make this work, we had to figure out a way to make it worthwhile for all of us,” Justin explained.

A plan was set in motion, and now the Edgar Bar has a standing order of one or two whole beef per week from Justin and Melissa. The Oswalds have slots each week at Stillwater Packing to not only fill the Edgar Bar order, but also provide half and whole beefs for other customers as well, many coming as referrals from the dining experience at the bar.

“Our diners are continually asking about the source of our beef,” Kim said. “We like saying ‘it’s from just down the road.’”

The Edgar Bar offers Oswald beef as their specialty primal cuts and use it in all their hand-pattied burgers. In addition, for special occasions, they slow smoke Oswald beef brisket, giving their loyal customers another reason to come back.

“They love that smell,” Scott added. “It’s always a treat when we serve it.”

FAMILIES CAN trust THAT WE ARE DOING EVERYTHING WE CAN TO ENSURE OUR CATTLE ARE WELL TAKEN CARE OF AND our be E f is top quality .

— MELISsA oSWALD

Oswalds credit the connection with the Edgar Bar for their growing success as a local beef retailer.

“They are what put us on the map,” Melissa said appreciatively. “People would eat a steak at the restaurant and then stop and buy a few specialty cuts. If they didn’t order a half or whole then, they do eventually.”

Between word of mouth and the pandemic-driven shift to local food sourcing, orders have been pouring in and today, the ranch retains 100 percent of their calf crop. More than 150 head are fed on a carefully planned schedule to have finished cattle for year-round retail sales.

“Families can trust that we’re doing everything we can to ensure our meat is top quality,” Melissa said. “It’s important for people to know where their food is coming from and how it’s treated, especially meat.”

The increasing popularity of their meat has allowed the family to build a retail shop right at the ranch where customers can stop and purchase individual cuts. The building is an addition to the machinery shop, and is just large enough for an attractive counter, an office, and a walk-in freezer. In keeping with the history of the ranch, the Oswalds incorporated barn wood from the original Shorthorn production sale barn into the decor. The transitions the ranch has seen has kept them operating efficiently with each changing decade.

“Most people are generations removed from having an idea of what goes on to grow the food people buy,” Melissa said. “If we can educate them as to why we do the things we do, it just gives us more credibility. It’s one of the reasons we like having the shop, so we can explain how we do things.”

Priding themselves on accommodation, the Oswalds deliver beef to their local customers when it’s ready. Filling the back of her pickup with coolers full of beef, Melissa makes deliveries as far as Billings on a weekly basis.

Work starts at 6:30 a.m. with feeding cattle, continuing through the day as steers are loaded up and hauled to Columbus. Beyond the beef business, daily farm and ranch work means there’s always something to be done. With three generations of Oswalds living in the area, help is usually available, including Melissa and Justin’s three children, Tray, Tysa and Tory, who chip in when they aren’t busy with their jobs and school. Justin’s brother, Jason and his wife, Nicki, do the farming.

“It’s good to have family around,” Justin said. “We couldn’t do this without everyone’s help.”

Located on Highway 312, between Rockvale and Fromberg, signage beacons travelers off the road and gives customers a bit of a view of the ranch operation. Cows in nearby pastures fattening up for calving season, the feedlot where calves are being fed and cared for, and center pivots waiting to be used for the upcoming growing season are all evidence that Oswalds care deeply for the cattle they are raising and the land they farm.

“Families can trust that we are doing everything we can to ensure our cattle are well taken care of and our beef is top quality,” Melissa concluded.

LOCAL BEEF DINNER

The newly built, producer-owned Montana Premium Processing Cooperative (MPPC) in Havre, Montana has been garnering much attention. Opened in late January, the Cooperative aims to bolster businesses in local communities and allow ranchers alternative marketing opportunities. It was founded to encourage raising, processing, and buying food locally.

With just four major meat packers controlling approximately 85 percent of U.S. beef processing and the elimination of Country of Origin Labeling (COOL), promoting a local, direct to consumer beef supply chain benefits both ranchers and consumers. Though there are multiple USDA inspected processing facilities in Montana, the MPPC’s unique business plan will create more options for smalland medium-sized producers to sell beef to locations throughout the state and beyond Montana’s borders.

A shortage of space at regional meat processors is nothing new for beef producers and wait times often exceed several months. To help remedy the situation, Walt Schweitzer, Montana Farmers Union (MFU) president, helped initiate the launch of mobile processing facilities several years ago and reached out to fellow ranchers to expand the concept. Funds from the American Rescue Plan Act and a $292,000 grant from the Meat and Poultry Processing Expansion Program facilitated financing the project.

“The key issue was the need for Montana producers to have facilities with easy access to hook space,” Matt Rains, MFU chief

of staff, said. “As a member, they get first rights to hook space. It is ultimately a members’ processing plant. They must be Montana producers. We’re up to 50 members now, and we’ll probably have the first animals (to process) around January 23.”

From its inception, members of this forward-thinking cooperative prioritized quality and expertise in the overall plan and execution of the program.

“(The facility) will process about 3,000 head annually. We’ll start with beef, but will go on to hogs, sheep, goats, and bison,” Rains explained.

The goal is to provide an avenue for producers to create and market a value-added product, resulting in more profit. Rains noted when producers sell to one of the outof-state meat packing facilities, approximately $1,500 to $2,000 is left on the table, on average.

“They get the short end,” he said. Granted, producers may have to feed animals longer, increasing their input costs, but they have greater control over their animals, the end product, and the price.

“They’ll pay us to slaughter, age, cut and wrap the animal and never lose ownership,” Rains said.

Producers can then sell their beef locally, or even ship it out of state.

AS A member-owned ★ cooperative ★ MPPC IS A SERVICE BASED SLAUGHTER AND PROCESSING FACILITY FOR MONTANA AG PRODUCERS.

MPPC BOARD MEMBERS

“Something like this will change a lot of ways people are doing things right now,” Casey Buffington of Basin Coulee Cattle Co. and Treasure State Meats said. “Everybody has good beef, but there’s no processing facility. I think it’ll be a neat deal.”

Buffington, a rancher south of Chester, Montana, jumped at the chance to become a member when the opportunity arose last year, and he is currently serving on the MPPC board. Following the COVID pandemic and subsequent supply chain issues, a growing desire to connect people to their food producers has emerged.

“I think we’re starting to see a revival of that,” Buffington noted. “We’re focusing on quality over quantity.”

Buffington said feeding his cattle to finish on his own helps ensure product quality, like high marbling and good flavor, and the feedback they receive is worth the additional effort.

“We are in five different restaurants (including the Sugar Shack Diner in Rudyard) just with the burger, and we’ve had positive feedback,” he said. “It’s still slim on the margins. You can charge more, but you feed them longer. But it brings just a little more enjoyment to control your market.”

Determining the appropriate price point came with a learning curve. Initially, Buffington thought the breakeven may be too high but said, “we haven’t had a single person balk at the price.” This is largely due to a superior beef product customers enjoy.

Not only is MPPC a boon to beef producers, but a partnership with Montana State University-Northern will allow Meat Science students to gain hands-on experience in the process of slaughtering and meat processing, training them to become butchers and inspectors.

“It lines up with a lot of their vocational courses. This will give them a meat science degree,” Rains said, noting the inclusion of a business study as well. “This way they can start their own meat processing businesses in their towns. We’re not relying on the university for labor, but we’re tied into them using us as a training ground.”

MPPC is the first step in what many producers hope is a growing trend to create more facilities throughout Montana.

“We could make 20 of these across the state and just cater to small and medium sized ranches,” Rains concluded.

For many, the launch of MPPC will transform the old saying “Beef. It’s what’s for dinner.” to “Local beef. It’s what for dinner.”

YEARS

SMITH MINE SMITH MINE

the SMITH MINE SMITH MINE

DISAStEr DISAStEr DISAStEr DISAStEr

DUSTING OFF HISTORY

Engraved on a black marble monolith in the basement of the Carbon County Historical Society & Museum are 74 names of deceased men bonded in a companionship of tragedy on a single day in February 1943. Listed are individuals, ages 19 to 72, from far corners of the globe who all found themselves together in the subterranean passages miles beneath the rolling foothills of Bearcreek, Montana. The names on the mute monument reflect the diversity of the lost men – origins including Finnish, Welsh, Scandanavian, Irish, Italian and others – yet all Americans making up an international community that encompassed the workforce of the Smith Mine that tragic day.

The memorial is included in an expansive

exhibit which relates the history of coal mining in Carbon County and tells the story of the Smith Mine disaster on February 27, 1943. Of the 77 miners working far beneath the earth that dark day, only three escaped. That February morning, miners reported for their work shift as normal, changing clothes, and picking up helmets. Lunch pails in hand, they moved onto the conveyance descending deep beneath the hills, not knowing it would be the last time many of them would see blue sky or breathe fresh air.

Only an hour into the shift, disaster launched its carnage. Methane gas within the mine had been a long-standing problem, yet only minimal, and mostly ineffective, procedures were in place to

identify dangerous levels in the tunnels which ran for nearly 3 miles underground. A mine inspector had visited the site earlier and noted the lack of crushed rock covering piles of highly flammable coal dust. “Rock dust” would have reduced the potential for explosion within the tunnels. Many miners used carbide lamps on their helmets which shed light via an open flame. The inspector had noted this in his report, but company officials failed to take steps to obtain battery powered lamps which were safer when methane gas was concentrated.

It remains unknown exactly what caused the explosion and fire which quickly engulfed the mine tunnels and sealed off any escape for the men. It’s possible a carbide lamp on a miner’s helmet met a pocket of deadly methane gas, touching off the initial explosion and creating a firestorm of explosive coal dust.

Carbon monoxide rapidly spread throughout the subterranean corridors, giving miners only moments to escape before the gas rendered them unconscious and they succumbed to death.

Word of trouble at the mine quickly spread through the Washoe and Bearcreek communities and family members rushed to the mine headquarters to seek information about husbands, fathers, and brothers. There was virtually no safety rescue equipment available, and first responders were only able to travel a short distance into the tunnels before having to retreat from the noxious gas and smoke. Calls went out to other area mines for workers to come help with rescue efforts at the Smith Mine. Most responded but were only able to spend limited time in the contaminated mine before seeking fresh air above ground.

BOBBY WAKENSHAW WAITING FOR HIS FATHER AND TWO GRANDFATHERS... WHO NEVER CAME OUT.

CARBIDE LAMPS ARE ATTACHED TO HELMETS

FAMILIES OF THE MINERS GATHER TO AWAIT NEWS

RESCUE WORKERS HELP EACH OTHER AFTER THE EXPLOSION

The news traveled beyond Carbon County and within a day, experienced underground men from Butte and other Montana mines were on the scene along with state officials, Red Cross volunteers, and law enforcement officers. Emergency sites were set up in Red Lodge to nurse rescue workers who were overcome with fumes inside the mine while searching for victims. Portable kitchens worked around the clock to serve hundreds of volunteers helping with the response. Despite great rescue efforts, the poison fumes and burned seams prevented the recovery of all 74 bodies until March 6, a full week after the tragedy.

Coal mining was an important industry in Carbon County, starting around 1889 and lasting for nearly 60 years before declining and finally coming to a halt. Beneath the foothills and drainages are still seams of subbituminous coal ranging from 4 to over 30 feet in thickness. The coal quality was good, and the high economic return attracted several different mines, along with investors from financial centers in the eastern United States. The Smith Mine, producing over 500,000 tons of coal per year, was part of a Boston investment firm and was owned by the Montana Coal and Iron Company, which operated from 1889 to 1967, although coal mining slowly declined after World War II.

The Smith Mine disaster is considered the worst mining event in Montana history to this day. Dozens of wives and children were left without husbands and fathers. In the years following, granite memorials were placed in the Red Lodge and Bearcreek cemeteries with engraved names of the men who died in the mine. Some of the victims’ families remained in the area and found ways to move on with life, while others left to follow paths in places not associated with coal mining. Now, 80 years later, many relatives have passed yet remaining along the wind-swept foothills near the Washoe location of the mine is a quiet roadside pullout with a historical marker. The abandoned remnants of the mine buildings falling further into decay with each passing year still stand stark against the hillside along Montana Highway 308. It is a lonely spot with only faint echoes of the departed rustling through the prairie grass and among the iron skeletons surrounding the mine shaft.

THE

in Red Lodge has created a remarkable display of the Smith Mine event in the basement of the museum. Included is a diorama of the mine as it would have appeared in 1943. Information about mining history in Carbon County has been thoughtfully presented to give the visitor a deeper understanding of underground mining in the past. The museum bookstore includes several volumes with detailed history of the Smith Mine as well.

New name.

Same commitment to your success.

Northwest Farm Credit Services is now AgWest Farm Credit.

Providing agricultural financial services, backed by a century of experience—to help you grow your legacy.

CELEBRATING

50

MONTANA SILVERSMITHS YEARS!

★ ★ ★ ★ ★ ★ ★ ★ THE PEOPLE BEHIND THE PRODUCT ★ ★ ★ ★ ★ ★

“We take great pride in our people,” Lance Neirby, newly appointed President and Chief Executive Officer of Montana Silversmiths, said of their employees. “Our strength comes from our people. We have a winning mindset coming from what the original founders of Montana Silversmiths built and we’re moving forward with that attitude.”

Lance is at the helm of the 50-year-old company and oversees 175 employees – a feat he said is made easy by a good team to help. Part of that team is Colette Schlehuber, Director of Human Resources, who has been with Montana Silversmiths for 43 years.

“We take our time finding the right people,” Colette explained.

“Our employees are treated like family here. They take pride in what we do, and they embrace who we are.”

In the packed parking lot in front of the Montana Silversmiths’ building is a row of spaces reserved for employees who have been with the company for over 35 years. Two employees have even reached the 45-year milestone.

“We have a proven track record of caring for our people,” Colette continued. “Employees stay, on average, 14 years.”

As the second largest employer in Stillwater County, Montana Silversmiths provides career opportunities for Columbus locals and, with the exception of sales reps and remote workers, all employees reside within a 75-mile radius. For rural Montana, where competitive wage-earning jobs can be difficult to find, the company has been a huge asset to Montana families and the community of Columbus.

Master engravers, designers, and skilled craftsmen work in the state-of-the-art facility creating artful jewelry and buckles sold across the country. Whether they hold high school diplomas or master’s degrees, or work on the factory line or as an engineer, each individual is considered an inherent piece of the backbone of the company.

“There is a respect and understanding of the culture of our people,” Lance added. “We have a lot to offer, and the success of our business shows that.”

Located in a beautiful building on the banks of the Yellowstone River, Montana Silversmiths takes pride in offering employees a working environment which reflects the care they have for one another. The clean, welcoming foyer extends beyond the front door and carries throughout the building.

“We have created a work environment that is accommodating and inviting,” Colette said. “Guests are genuinely amazed at what goes on here. When they tour the factory, they are always surprised at how much is happening and our employees love visiting with them and showing off who we are.”

Employees are heard, appreciated, and valued, and the company acknowledges from the top down that the success they have achieved could not have happened without each individual’s contribution.

“Montana Silversmiths is plural for a reason,” Lance concluded. “It’s not just a few of us, we are all part of the whole picture.”

W fishing inter

ACROSS MONTANA

WRITTEN AND PHOTOGRAPHED BY AMY GRISAK

People think we’re nuts. To the uninitiated, sitting on a fivegallon bucket on a frozen lake in the bitter cold, looking down a hole for hours couldn’t possibly be a good time. And they have a point. But sitting on a bucket in a tent warmed by our trusty propane heater while enjoying cocoa and snacks and reeling in a limit of Kokanee salmon, or perch for that matter, is a different scenario.

My husband, Grant, is a fisheries biologist by profession, and while he has his thumb on the pulse of all fishing styles, ice fishing has been his obsession since childhood. Now, he aims to share that passion with our boys, Sam, 16, and John, 14, so it’s where we spend our winter pastime. Of the most obvious wonders of ice fishing is the ice itself. It’s common to see people and houses dotting frozen lakes early in the season, and technically, anywhere with four inches of clear, hard ice is considered safe –supposedly. However, there’s no such thing as safe ice. That said, we don’t venture out until it’s at least 8 inches thick, and still use caution. I’ll likely never be comfortable with the sound the ice makes as it’s forming, despite the fact that “singing” ice is a good sign. When a crack comes screaming across the lake and makes the water jump in your fishing hole, you certainly think twice about being on the ice.

Growing up in Great Falls, Montana, Grant fished Pishkun Reservoir, Lake Francis, Tiber, Holter, and many other popular waters in the region. We met when he worked in the Flathead Valley and he introduced me to ice fishing, typically on Smith Lake west of Kalispell. Ice fishing was an inexpensive activity we could enjoy together. We couldn’t afford a tent at the time, so he built the four-foot square “Perch Palace” out of lumber, and we skidded it to our preferred location, sacking up perch in shallow waters.

Many can enjoy ice fishing as the equipment doesn’t need to be fancy. In the early days, we chose nice weather and sat outside in the sunshine on buckets. Eventually, we were gifted a couple ice houses, making it much easier to stay warm in less than perfect conditions. Mr. Heater coupled with the icehouse made it comfortable even when it was below zero or blowing, both common occurrences in the area. Aside from shelter or a bucket on a warm day, a short ice fishing rod, some Swedish pimples and maggots, and an auger is all that is needed. We have used fish finders at times to better gauge the depth of the fish, and an underwater camera is especially fun when lots of fish are busy mocking us from below as they swim up to the bait, nibble, and leave.

“Go get good gloves. Good gloves are a necessity … and cheese curds.”

—SAM GRISAK

THE CATCH OF THE DAY

It’s also important to stay comfortable, so good boots and chemical hand warmers by your toes are game changers. Warm feet make the rest of the body warm as well. As with any Montana winter activity, dress in layers because it can become surprisingly warm on sunny days. “Go get good gloves. Good gloves are a necessity… and cheese curds,” Sam added, with a nod to our go-to snack for any ice fishing adventure.

Returning to Great Falls 16 years ago, Grant looked forward to fishing the excellent waters of his childhood and sharing those with our own boys. Our sons have accompanied us from a young age on ice fishing expeditions, catching everything from perch to pike.

As a mother, it is admittedly nerve-racking watching kids around larger holes, so during those early days, Grant didn’t drill a hole larger than 8 inches. Even so, seemingly every trip included at least one kid landing a foot in the water, which is why I packed enough for a six-month arctic expedition – a habit I haven’t shook. The key to those early excursions was bundling in warm clothes, packing an extra change of clothes, and enjoying plenty of special treats. As soon as we were set up to fish, the boys were ready for cocoa or snacks – part of the cherished tradition as cocoa always tastes better outside.

We were often targeting perch on Holter, and the boys usually had more patience than I did jigging, mesmerized as they stared into the depths of the water. Perch fishing is enjoyable when there are lots of them, even if they’re small. However, Grant really loves going after pike and is the tipup master. Some view fishing with tip-ups as a passive means of catching them, but that’s not necessarily the case. At times, it’s a scurried frenzy running from flag to flag, especially as Grant spaces them to a

PIKE ARE FUN TO CATCH

WATCHING THE HOLE

distance similar running suicides during basketball practice. Still, the sight of a flag up is exciting and spurs an adrenalin rush. Sam and John both prefer pike fishing as well.

“You fight the fish differently. I like pulling the fish straight up instead of using skill,” Sam joked. John also likes pike as they’re a big, gnarly fish, and his goal is to catch one jigging on the rod. He’s experienced the fight both trout and perch can bring and looks forward to feeling a pike tug on the line.

Some years of experience taught me there is finesse involved in pulling a fish up on the tip-up. Instinctively, the boys and I would grab the line and yank it before pulling it up as fast as possible. But after rigorous coaching from Grant, we learned to wait a bit and see if the spool on top was moving, indicating whether the pike was still hooked. Then, the best practice is a sharp tug to set the hook followed by a slow pull up, avoiding tangling the line. As an expert knot creator, my priority is a fish on the ice, and I know Grant will untangle the line for me.

Some of our recent favorite fishing opportunities have been with Kokanee salmon around Helena, with varied luck. Some days present a brief flurry of activity while others see a school come through and it’s one fish after another – my kind of fishing.

While there is still ice on the lakes, grab a rod, drill a hole, and see what memories you catch with your own friends and family this winter.

A NICE SIZE PERCH

ACROSS MONTANA

WRITTEN AND PHOTOGRAPHED BY AMY GRISAK

Gardeners are not patient people. Many are already perusing seed catalogs, placing orders and plotting out the 2023 gardens. For some, starting seeds is a good way to scratch the proverbial itch, but new technology has created the opportunity to grow a winter crop of herbs and vegetables without much fuss.

The greatest challenge of winter indoor gardening is lack of light. Most vegetables and herbs require 14 to 18 hours of light per day. With barely over eight hours of daylight in the dead of winter, placing plants in the windows simply doesn’t cut it.

For many years, grow lights had to be suspended on racks, consuming large amounts of space. Today, there are far more options, particularly with the rise of LED lights. Florescent bulbs were the standard choice in the past, but LEDs provide the full range of the light spectrum plants require, plus they are far more energy efficient. Of further advantage, LED lights are available in various stands and flexible configurations. For example, some lights can be bent toward a specific plant or group of plants, saving the step of hanging lights or creating an unwieldy light system.

Growing plants through winter can begin at the end of the gardening season, or as a fresh start with new seedlings. Each autumn, rosemary plants can be dug up and moved inside, for instance. While rosemary grows like gangbusters during hot

summers, it won’t survive the brutal winter. But if dug prior to a hard freeze and gradually acclimated to indoor conditions, there’s a better chance of a second season for the herb. Indoor rosemary, however, is fragile. Too hot or cold, too wet or dry, or even too drafty of conditions will wither the stand. Aside from providing adequate light, place rosemary away from heating vents, yet in a warm area, and water consistently. The same standards can be applied to any indoor herbs. While most are not nearly as picky as rosemary, they produce more during the off season when properly “pampered.”

Greens are another popular option for indoor crops as they’re compact and quick growing. Planted in a container that is three to four inches deep, with seeds two to three inches apart, with enough light, even watering, and occasional water-soluble fertilizer, winter salads can be harvested in just over a month.

With the development of more container vegetable varieties, it’s now feasible to grow a small summer garden indoors. Of course, corn and pumpkins are likely off the table, but there are some terrific container varieties ranging from cucumbers to peppers.

The ‘Red Robin’ tomato has been an impressive producer. Master gardener Pat Parker and his wife, Becky, grow the plants for Ace Hardware from their home at Ulm and he suggested the tomato variety for winter gardening.

WITH THE DEVELOPMENT OF MORE CONTAINER VEGETABLE VARIETIES, IT’S NOW FEASIBLE TO grow a small • summer • garden indoors

ROSEMARY WITHOUT LIGHTS…

AND WITH LIGHTS

“We have grown it for about 15 years, and it is one of our favorites,” Parker said. “It does very well inside in this area. Some of our customers have kept the same plant alive for three years.”

Red Robin tomatoes are approximately one foot tall, yet provide a bounty of robin egg sized fruit. Carrie Spoonemore of Park Seed said the variety was developed by Sakata Seed in Japan in the 1970s with the goal of creating a tomato that was “small, sweet, and easy to grow.” What they didn’t realize at the time was they created a plant which would eventually be sent to space.

“NASA selected this tomato variety to grow at the International Space Station and as a control at NASA’s Kennedy Space Center,” Spoonemore explained. “The project was designed to confirm that nutritious, high-quality produce can be reliably grown in deep space, or to provide a baseline to guide the development of countermeasures to protect future crop foods from radiation during missions beyond low-Earth orbit.”

If the tomato can grow in deep space, it will grow through Montana and Wyoming winters. If Red Robin tomato plants aren’t available, the seed can be started at home by planting it in at least a two-gallon container – although a five-gallon one is best, particularly if the intention is to keep it for several seasons.

Home hydroponic units have also changed winter gardening as the systems have been simplified enough to where users of any level of experience can have success. The Rise Gardens hydroponic unit has an easy-to-use phone app that walks through the process of when to start plants, when to place them in the garden unit, when to change the water, and when to add nutrients. The light and pump are both automatic, but they can also be switched on or off from a cell phone. Once familiarized with the process, the app isn’t necessary for day-to-day use but it’s there when needed. Rise Gardens includes seeds pre-planted in pods, which are germinated outside the unit. Once there are leaves, the plants are thinned to one per pod, then placed in the

ROOTS OF A PLANT GROWN IN THE HYDROPONIC SYSTEM

TOMATOES, LETTUCE AND EVEN PEPPERS THRIVE IN THE HYDROPONIC SYSTEM

hydroponic garden unit. The root growth is impressive after only a few weeks and greens are already within eating size.

By embracing new technology, northern growing seasons can be substantially extended and far more successful than those of the past when gardeners were to rely on raising sprouts in a jar for something green and fresh to eat. Today, full garden plots growing right on the countertop make for fresh, fun winter projects.

Someone once said, “if life can remove someone you never dreamt of losing, it can replace them with someone you never dreamt of having.”

The quote perfectly describes the relationship between Robert Mitchell and Gail Cushman whose paths would have never crossed had either of them failed to consciously decide to “get on with their lives.”

Gail was married to her late husband, Tom, for over fifty years. Serving as a Marine, teacher, principal, and superintendent of schools in Idaho before beginning her writing career, Gail, with Tom by her side, managed to find time to raise two children and travel the world. Her life with Tom was full and active. They loved cruises and visited all seven continents together.

Now a published author, Gail launched her writing career with a fictional series about several couples in their sixties and their comical antics. When Tom fell sick, her career was placed on hold for almost a decade as she was his primary caregiver. His passage in 2020 was an enormous loss and she asked herself “what do I do now?” For so long, her focus had been caring for her husband. Once he was gone, a void remained.

Robert Mitchell’s life shared similarities. Married to his wife, Patty, for over forty years, the adventurous couple also crossed the world in their travels. Patty was a commercial airline pilot and Robert an aircraft mechanic. He spent years as a consultant for establishing aircraft painting shops around the country and was also an expert witness in aircraft corrosion.

He and Patty owned an FBO in Belgrade before the change to

raising breeding stock on their ranch in Carbon County and along the Musselshell River. Craving a grand adventure, just fourteen years before Patty’s death, the couple sold everything, bought a 48-foot boat and, for a decade, explored the Great Loop, a continuous waterway from which boaters can explore Eastern North America.

“We had a lot of fun,” Robert said. “We spent time in the Great Lakes, then on the Intercoastal Waterway up the east coast to New York.”

When that adventure had run its course, Robert and Patty settled outside of Columbus, Montana and began enjoying a slower paced life. Then Patty became sick, and Robert tenderly cared for her until she lost her battle with cancer in 2020.

“After Patty’s death, I likened the time to the sound of silence,” Robert said. “After her funeral, I remember hoping someone would stop by or call.”

Gail agreed.

“It’s a very lonely time,” she recalled. “Especially if you’ve been caring for someone. You really do wonder what to do next.”

For Gail, with encouragement from her daughter, the next move was blogging. “Write what you know: cruises and being old,” her daughter said, half-jokingly. So, in addition to continuing to write books, she added a twice weekly, humorous blog to her repertoire and cautiously set up an online dating profile.

Six months after Patty’s death, Robert’s grandson spoke rather

bluntly with him. Robert felt stuck and knew if he didn’t do something he would stay stuck. His grandson simply said to him, “Get a grip, Grampa. It’s time to start living again.”

Without a clue as to how to “start again,” Robert, too, decided to try online dating. He gathered several humorous memories from dates before meeting Gail.

“Her picture stopped me first,” he said, his eyes twinkling. “What a nice-looking lady.”

Gail laughed and said she took it very slowly when Robert reached out to her.

“For months we messaged through the site and then by text, finally phone calls,” she explained.

When they decided to meet, it took sacrifice from both as they lived 600 miles apart. At an agreed upon restaurant, halfway between Boise, Idaho and Columbus, Montana, Gail waited. She promised herself, “if he’s fifteen minutes late, I’m leaving…”

He wasn’t and she didn’t.

“He said, (to the server), ‘we are internet dating, and this is our first date,’ and picked up my hand and kissed it. My eyes got big, but I didn’t say anything,

‘First date? You guys are a little old for a first date’ the server said. Her badge read Trainee, and her accompanying trainer punched her in the arm. She corrected herself, ‘well, you can’t be too old to try something new.’

True, I’m 75 and he’s 77. Do you think we are too old for going on a date?’ I said, smiling, wondering what to do about my hand, which had moved to his cheek, but I was uncharacteristically silent." Written by Gail in a blog post about meeting Robert.

Gail’s blogs have since shared of many aspects of their relationship from the trepidation of dating and their mutual decision to take the next step to her choice to sell her home in Boise and move to Columbus and the many conversations about their families and how they would accept, or not, their growing bond.

”…The beach scenery is mixed, some mighty fine looking bathing suits out there, but for every Cosmo cover model, there were at least a dozen pale folks that were, in Cowboy Bob’s words, “wintering pretty well.” Of course, Cowboy and I don’t fit into this category because we promise to lose 25 pounds when we get home and if you promise to lose weight tomorrow, then the fat you have today doesn’t’ count.”

-Excerpt Gail Cushman Blog Dec 30, 2022

“We might have moved fast,” Robert said. “But we’re not going to get any younger.”

In an unexpected twist to their journey, Robert started blogging along with Gail. His humorous stories, in which he pokes fun at himself, offer historical accounts of Carbon County folks and perspective on his relationship with Gail.

“My Idaho lady, Miss Gail, who most of you know writes books as the Wrinkly Bits series and her blog, is a heck of writer. She wrote and published four books and has about four or five more written but not published. She is a bundle of energy, smart, sassy, and beats me in Scrabble with both eyes closed." He wrote in his portion of the blog on which he signed off, ‘Cowboy Bob.’

Now, the two have collaborated and are in the process of writing a book together entitled “Widows and Widowers, Dancing with a New Partner,” a humorous, yet serious guide to senior dating. In it, the two share their love story about how two happily married people were suddenly left alone and death and grief took over their lives. They share about how they picked up the pieces and made the decision to do something about their loneliness, how they met and fell in love over the internet, and how laughter and adventure became part of their lives once again. Their hope is that others in the throes of loneliness will find encouragement in their story and utilize their suggestions on the top dating sites for seniors and how to cautiously move forward.

“There’s a lot of ‘I wish I would have…’ when you lose your spouse,”

”My saving grace is

know how to make her laugh and sometimes can distract her when I play a word like quzt and give her a meaning that she must find in the dictionary. Anyway, this old cowboy tries to keep up with that young lady and after I did a few blogs, I found I

Robert said. “We have been given a second chance. Romance is a wonderful way to make you feel alive.”

“So, these two old fools are headed for adventures, come hell or high water, although she added no ice climbing, snowshoe camping, or naked sky diving. No ladders, no driving over triple digits, and a few more. Well, a man has to give a little, and she is doggone sure worth giving up one or two of those, and I had to agree about the ladder thing, but the rest, what she doesn’t know won’t hurt her,” Cowboy Bob wrote in his joyous outlook for the future.

FoR MoRE INFoRMATIoN ABoUT GAIL CUSHMAN

/Gail Decker Cushman

that I

really like to write.”

– Excerpt from Cowboy Bob Blog, Nov 8, 2022

WRINKLY BITS

A Blog by Cowboy Bob

The Sweet Smell, According to Cowboy Bob

I found myself reading a blog about perfumes and I laughed at the elaborate well-thought-out names. Now, it may surprise you that a Montana cowboy would have an opinion of the scented world, but after riding my sweaty horse Slowpoke all day, removing his saddle and brushing him until he was dry, then smelling of my own odorific body, I thought a little dose of perfume would be mighty nice.

I thought I would buy some perfume for a widow lady I am romancing, she smells pretty good, if you like lye soap, crisp and clean, but I thought maybe a little French perfume would add to the romance. So, I went to a department store that my friend told me about and was greeted by the sight of a crystal pyramid of fancy bottles and doodads and waiting there were three gorgeous models with long blinking eyelashes, who beckoned, “Come here, Cowboy, and I will fix you right up.”

One beauty grabbed me like a carnival barker and started peppering me with questions about spicy or sexy, roses or dogwood, perfume or body oil and other details that made me realize I had no business in that place. She was determined and sprayed me with something on my left arm, then on my right, and, oh boy, I was smitten for sure. Then she sprayed more on little cardboard squares that clogged my nose and all I could think about were those long batting eyelashes. I needed to get out of there, so I said, “I got fifty bucks to spend, what can I get?” I must have broken that poor girl’s heart because tears dropped down her cheek. She was good, maybe related to the ring man at the cattle auction, so sad and earnest and I felt bad. So, I upped my offer to a hundred, and she said, “We have a perfume here that’s discontinued, and have only one bottle that usually sells for three hundred, but for you, Cowboy, it’s a hundred.” I haggle pretty well, but when those eyelashes and her smile revved me up and I got whipped down. So, I walked out a hundred bucks poorer, but I had a bottle of French perfume and headed to my pickup with my dog to see the widow lady up the section line.

I arrived at her place, fought off her blue heeler, knocked, and when she opened the door, I said, “Surprise!” and handed her this little pink package with the nice satin bow.

“What the heck is this?” she asked.

I smiled seductively and said (because I’m a Montana guy and a smooth talker), “It is a token of my strong feelings for you.” I didn’t mention that it cost me three days’ overtime pay.

She carefully unwrapped it, as if expecting a snake inside and said, “Do you know what the name of this stuff is?”

I said that I did not rightly know, but it smelled awfully nice, not mentioning the batting eyelashes of the saleslady.

“Why do I need this, don’t you like me the way I am?” she pouted.

That put me in a tight spot, so I said, “Imagine you’re wearing an evening gown in Paris, having a wonderful time, we’ve been to the Cabaret. This will remind you of that moment.” Now that was a pretty good line, and I sat back and waited.

She said, “An evening gown in Paris, Texas? Have you gone loco? You remember that I took high school French and can read these words. Do you know what the name of this perfume is?”

Now I was on the ropes and shook my head, keeping my big mouth shut for a change. She laughed and said, “It means something like take your clothes off.” I was speechless and ready to head back to the barn and saddle up Slowpoke, but then she took my hand and said, “Cowboy, let’s go in here and try this out.”

CRISS CROSSING THE REGION

Ja made the right call when her husband was severely injured in a hay bale accident on their farm in Worland, Wyoming. Dave was minutes away from losing his life when he was flown by MedFlight from Wyoming to Billings. The experienced trauma team at Billings Clinic saved his life.

To learn more about Dave’s story please visit billingsclinic.com/dave.

“Thank you, Billings Clinic, for saving Dave’s life.”

-Ja Harley, Dave’s wife

THANK YOU MONTANA!

For 70 years, Stockman Bank has been serving Montana with the best in banking services, helping Montanans manage their money, achieve their financial goals and realize their dreams. As the largest family owned, privately held, community bank in Montana, we remain committed to traditional, western values and homegrown community services.

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