Raised in the West | Spring 2023

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7th Annual

Red Lodge Songwriter Festival June 22-24, 2023

Twenty-Two Songwriters Thirty-Six Performances Nine Downtown Venues

Come hear the songwriters of your favorite radio hits!!

Gary Nicholson "One More Last Chance"

Leslie Satcher "Troubadour"

Randy Montana "Beer Never Broke My Heart"

Kostas "Blame It On Your Cheatin Heart"

Sunny Sweeney "As Easy As Hello"

James Dean Hicks "Goodbye Time" and many, many more.......

redlodgesongwriterfestival.org

Buy Tickets

contents 10 BLOOMING IN BIG TIMBER

Brewer’s Greenhouse Business is Booming

BY CYD HOEFLE

26

16 JEAN’S CUISINES

BY JEAN PETERSEN

HE PRODUCTION OF 18 TTHE PRODUCTS

Montana Silversmiths Celebrating 50 Years

20 THE POLLARD HOTEL 130 Years of Everlasting History

BY CYD HOEFLE

26 COWBOY CHRISTMAS A 4th of July Montana Tradition

BY KAYCEE MONNENS CORTNER

HE BOUNTY CONTINUES AFTER 32 TTHE HARVEST DIY Seed Harvesting

BY AMY GRISAK

36 SAVING THE STOCKMAN

Rural Montana Community Steps Up Again

BY KAYLA WALKER

42 SOUTHEAST MONTANA

10

One of the State’s Best Treasures

44 COLORFUL CHARACTER

Wanda Wilcox Shares her Ranch Heritage

BY CYD HOEFLE

46 SUMMER EVENTS AROUND THE REGION

COVER PHOTOGRAPHY BY COLLEEN KILBANE DESIGN BY MELANIE FABRIZIUS

4 // www.raisedinthewest.com

SPRING 2023

20

WE KNOW MONTANA.

• 3rd Generation in the business • Full service real estate team • 5th Generation Montanans • Serving you for over 30 years • Locally owned and operated

Whether buying or selling, Sonny Todd Real Estate is here for you.

Call us today!

Logan Todd 406.930.3673

logan@sonnytoddrealestate.com

Mary Ann Duffey 406.930.6607

maryann@sonnytoddrealestate.com

© 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

best magazine west in the

subscribe today!

25

$

FOUR 2023 QUARTERLY ISSUES

publisher's note The Northern Lights have flaunted their beauty across Montana this spring. Photos from around the region are a testament to the wonder of this rare display and a reminder of God’s handiwork. The phenomenon provided a welcome distraction from the months of record-breaking mountain snowfall and lingering winter regionwide, which left us wondering when green grass would peek through once again.

With warmer temperatures finally arriving and summer on the horizon, we’re looking forward to enjoying the great outdoors and packing as much as possible into the short season. Small towns and rural communities are filling their calendars with traditional events such as county fairs and farmers markets, offering creative ways to entertain locals and attract tourists.

Perhaps the highlight of all summer weekends is the Fourth of July which still holds a patriotic sentiment for most folks. In the West, this American holiday is synonymous with rodeo and not only is the National Anthem sung with pride, but the arena action is always preceded with a prayer to God for protection. The three biggest rodeos in Montana and Wyoming over the Fourth are Cody, Red Lodge, and Livingston. Dubbed “Cowboy Christmas,” it’s an exciting time for spectators and contestants alike. This issue features the firsthand experience of two contestants partaking in the “Fourth Run,” covering as many miles and hitting as many events as possible in a few short days.

Speaking of rodeo, it seemed fitting to honor the start of the season with a mock event poster on our cover. Using photographer Colleen Kilbane’s image, graphic designer Melanie Fabrizius utilized her talent for us. She’s designed multiple eye-catching posters for rodeos this summer and we are pleased with the version created for our magazine.

Spring fever may bring on the itch to start sprucing up the yard and planning the garden as well. Be sure to read our feature on saving the seeds from your harvest this fall and check out Jean’s Cuisines for a host of delicious recipes for potlucks or family picnics.

We are also featuring the history of The Pollard Hotel in Red Lodge and a couple small businesses in communities thriving largely due to local support. Our colorful character is Wanda Wilcox, who works tirelessly to share her ranch heritage with visitors. And lastly, we have included an upcoming events calendar to make your Montana summer bucket list.

It’s been a long winter and summer assuredly will be a delightful change. We hope you make time to enjoy the beautiful creations dotting our map and take advantage of the many entertaining events across the state.

“The whole earth is filled with awe at your wonders; where morning dawns, where evening fades, you call forth songs of joy.”

Psalm 65:8

Raised in the West P.O. Box 80267 Billings, MT 59108 raisedinthewest.com

6 // www.raisedinthewest.com

PHOTO BY JACKIE JENSEN

T HANK YO U BI LLI NGS for Voting Us Best Surger y Center

Downtown Location on SLC Health Campus

1144 N Broadway Billings, MT 59101 (406) 237-5900

West Location off Zoo Drive Exit

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contributors MELANIE FABRIZIUS, GRAPHIC DESIGN

KAYCEE MONNENS CORTNER, WRITER

KAYLA WALKER, WEBSITE DESIGN

COLLEEN KILBANE, PHOTOGRAPHER

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. After several years as editor of Western Ag Reporter, she now ranches with her husband, Chace, and owns Ranch Raised Media which compliments 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.

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 as a freelance journalist. Her full-time job is serving as an equine body worker, helping four-legged athletes perform at their best. Kaycee equally loves spending time in her little library at home and roping in the branding pen. Check out her website: thepreservationoffire.com

Colleen spent her summers at her family’s guest ranch near Nye, Montana, where the Beartooth Mountains, the animals that inhabit the region, and the western way of life made an early impression and have always inspired her. Her favorite subjects are rodeo and landscape.

Colleen was given her first camera at age 8 and today is continually honing her skills by attending several workshops a year. “You can never stop learning,” Colleen says. She and husband, Jim, live in Red Lodge with several dogs, cats, and horses. Follow her on Facebook at: Colleen Kilbane Heart 4 Bar Photography

JACKIE JENSEN, PHOTOGRAPHER

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

Ranch raised, Jackie, spent her youth competing in high school, college, and then amateur rodeo before becoming a full time PRCA rodeo photographer. “I’m a storyteller by nature, the camera allows me to take my audience with me to places they would never see and do they would never be able to do.” Check out her website: jackiejensenphotography. 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

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

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

ADDRESS RAISED IN THE WEST PO Box 80267 Billings, MT 59108

COPY EDITOR KAYLA WALKER

DESIGN MELANIE FABRIZIUS ads@raisedinthewest.com

©2023 Peaks to Prairie Media.

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

8 // www.raisedinthewest.com

14 FAIRGROUNDS ROAD, BIG TIMBER, MT

1601 HWY 10 E GREYCLIFF, MT

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Located on the outskirts of Big Timber, offering a peaceful and serene setting.

3360 sq ft, 4 bdm, 4 bath, 1.94+/- acre lot

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14 WHISPERING PINES MCLEOD, MT 380 WEST BOULDER RD BIG TIMBER, MT

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$799,900

Experience the beauty of “Big Sky Country” with this stunning 40+/-acre property on the West Boulder River with a custom log cabin and guest cabin.

$3,867,530

SPRING 2023 // 9

looming B bigtimber in

BREWER’S GREENHOUSE BUSINESS IS BOOMING

Throughout May and June, Tuesdays are Bonnie Ferguson’s favorite day of the week. That’s when the delivery truck brimming with plants and flowers pulls up to unload at the greenhouse she owns with her mother, Kelli Brewer, just outside of Big Timber, Montana.

Bonnie’s excitement escalates as she unloads the weekly delivery of fragrant flowerpots, sweet smelling herbs, and colorful flats of bedding plants. From grasses to petunias and chives to begonias, the plants are sorted, marked, and creatively displayed around the nursery and greenhouses. With a short, two-month season, Bonnie and Kelli, along with two other workers, use every hour of the day to help customers beautify and enhance their yards and businesses with an array of color to enjoy through the summer and into fall.

“We’re like calving season with flowers,” Bonnie laughed. “It’s a busy couple of months for us, but we love it.”

Kelli taught school for 35 years and after retiring, sought a second job to “keep busy.” Bonnie was newly married and she and her husband, Jason, had just moved back to town when the opportunity to buy a greenhouse fell into place. Kelli had the land, and Bonnie had the time and the drive to start a business next to the home where Kelli and her husband, Larry, raised Bonnie and her sister, Megan.

BIG TIMBER MONTANA 10 // www.raisedinthewest.com

The first greenhouse to launch their business was dismantled, hauled, then rebuilt on the Brewer property. The following year, another greenhouse became available and the business doubled in size. Having no formal experience in the nursery business, but a passion for flowers, backyards, and gardens, the motherdaughter duo set to work learning all they could about plants and business management.

As the business has grown over the seasons, the location just outside of Big Timber on a well-maintained county road has proven to be ideal. Visiting the greenhouses and enjoying the Brewer ladies’ hospitality feels more like visiting someone’s backyard. Bursting with life, the greenhouses invite a leisurely stroll and mature fruit trees and a raised bed vegetable garden add to the serenity. A decorative deer proof fence keeps the four-legged freeloaders from devouring and destroying their hard work while adding an element of coziness to the setting.

Several outdoor chairs invite guests to take a load off and enjoy themselves for a bit before heading home to plant their haul.

“People make a day of it,” Bonnie explained. “Gardeners are like quilters; they love going around to different greenhouses to see new things.”

Entering their 13th season, the co-owners have found a niche that their hometown community supports, and their reputation

WRITTEN BY CYD HOEFLE // PHOTOGRAPHED BY CYD HOEFLE AND BONNIE FERGUSON

BONNIE FERGUSON AND HER

MOM, KELLI BREWER

has grown beyond the borders of Sweet Grass County.

Customers come from not only Big Timber, but Harlowton, Livingston, Columbus and even as far away as Red Lodge and Billings. Bonnie adds to the enjoyment of the gardener’s treks by researching the latest and rarest flowers, especially petunias.

“It’s so fun to see what’s up and coming,” she smiled.

“There’s always something new and interesting to add to our orders.”

The two have learned a lot since opening the doors with little prior experience 13 years ago. Both Kelli and Bonnie have found their individual gift to contribute to their shared success.

“It’s been quite an adventure,” Kelli said. “The greatest appreciation I have is working with my daughter. We complement each other perfectly for this business.”

Kelli maintains the books while Bonnie completes the ordering and planting. But what makes the pair stand out is their service to the customer.

“Our specialty really is personal pot planting,” Bonnie said. “We plant hundreds of them every year. Some customers come in

with their pots, others buy the ones we’ve planted. Our customers might prefer a certain flower or specific color, but most of them trust us with our creativity.”

A small shop added on exclusively for planting sits just outside the greenhouses where Bonnie has planted dozens and dozens of pots at a time for customers. The team has done planters for not only businesses around town, but guest ranches and rustic weddings as well. By rodeo weekend, in late June, evidence of

SPRING 2023 // 11

12 // www.raisedinthewest.com

their handiwork can be seen up and down Big Timber’s main street as planters at the front doors of businesses overflow with Brewer’s Greenhouse’s creative touch. Their willingness to accommodate is limited only by miles and imagination and, of course, time and money. They welcome opportunities to educate customers on gardening questions as well, including which types of plants grow better in particular soils or locations, and how to best care for them.

“We like to say we’re helping people addicted to flowers,” Kelli laughed. “We want everyone to have success with their plants.”

By the 1st of July the women are ready for a much-deserved breather but soon enough, they begin to fill the greenhouses with fall mums to sell during the Big Timber Farmer’s Market.

my happy place, and I can’t imagine not being here.”

“Plus, everyone is happy when they’re in a greenhouse,” Kelli added. “Who wouldn’t want to be here?”

★★★★★★ VISIT★★★★★★

BREWER’S GREENHOUSE 29 Featherbed Rd • Big Timber, MT

(406) 930-0444 /Brewer’s Greenhouse

For Bonnie, the greenhouse and working alongside her mother is a joyous part of her sometimes-hectic life. Between her work as a paraprofessional at the high school, owning the local quilt shop, and raising 3-year-old Sam with her husband, Jason, her days are quite full, and will soon be fuller as the couple anticipates their second child in October.

For Kelli, having a few open months each year allows her to travel to Washington D.C. where her daughter Megan lives with her husband and three boys.

And for the community, Brewer’s Greenhouse offers another opportunity to support a family with roots tied to Sweet Grass County for over 100 years.

a clothing mercantile since 1947

“It’s really a perfect fit for us,” Bonnie said. “The greenhouse is

406.932.5451 200 McLeod Street Gustsof BigTimber.com

POWER. PURPOSE. TRADITION. VISIT YVEC.COM FOR MEMBER REBATES AND MORE

SPRING 2023 // 13

Jean’s C uisines Spring has finally sprung and with it all kinds of reasons to gather with friends and family - brandings, graduations, wedding receptions and potlucks. If you’ve been asked to bring a dish, or better yet, hosting your own gathering, these recipes are tried and true and are some of our family’s favorites.

Cowboy Caviar

• 1 can black beans, drained and rinsed • 1 can black-eyed peas, drained and rinsed • 2 cups cherry tomatoes, quartered • ½ can whole corn • 1 red bell pepper, diced • 1/2 red onion, diced • 1 medium jalapeño pepper, seeded and finely chopped • Lime juice-approximately 2 tbsp • 2 large avocados, pitted and diced • 1/2 cup chopped cilantro • Dressing: • 2 tablespoons red wine vinegar • 2 tablespoons extra virgin olive oil • 1 teaspoon cumin • 1/2 teaspoon cayenne • ½ teaspoon honey or sugar • 1 teaspoon minced garlic • 1 1/2 teaspoons Kosher salt-to desired taste • ½ teaspoon ground black pepper-to desired taste

DIRECTIONS: Stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeno, and lime juice.

Whisk the vinegar, oil, cumin, cayenne, honey/sugar, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste. Chill until ready to serve at least an hour. Serve with tortilla chips. Enjoy!

PINE SPRINGS

Potato Salad

• 5 Russet Potatoes • 5 Green Onions • 1 Celery stalk • 6 Boiled Eggs • ½ cup Mayonnaise-add more for desired mixtures consistency • 2 teaspoons Mustard • Splash of pickle juice • Dash of Paprika • Salt and Pepper to taste

DIRECTIONS: Peel and boil the potatoes. Note: Key to success: potatoes should not be soft or mushy (should be on the soft side of “al dente”). Chop the green onion and celery.

Slice the boiled eggs. Combine all the ingredients into a large bowl, mix and add salt and pepper to taste. Enjoy!

LET'S EAT! 14 // www.raisedinthewest.com

WRITTEN BY JEAN PETERSEN

SWEET & SPICY

Baby Back Ribs

• 1 Rack of Ribs, slice into 2 portions • 1 jar Grape Jelly, 18 oz.

• 1 jar Chili Sauce, 12 oz.

• ½ teaspoon Cumin • 1 teaspoon Garlic powder • Kosher Salt • Black Pepper

DIRECTIONS: Place ribs in a slow cooker. In a small bowl, mix grape jelly, chili sauces and spices, then brush across ribs to cover. Slow cook on low for 6 hours or until ribs are tender and slightly pull from the bone. Enjoy!

KNOCK OFF

Roadhouse Bread

MACHINE ROLLS

• 1/4 cup water, warmed for 25 seconds • 1 cup milk, warmed for 40 seconds • 1 teaspoon salt • 1 ½ teaspoon butter, melted • 1 egg • ¼ cup sugar • 3 ¼-1/2 cups bread flour • 1 envelope dry active yeast or 2 ¼ teaspoon

DIRECTIONS:Preheat the oven to 350 degrees. Place ingredients in bread machine in the order listed. Set the bread machine for the dough cycle. Once complete, remove dough and roll it out on a lightly floured surface into a rectangle with a 1/2" thickness.

Fold the dough in half and let it rise for 15 minutes. Use a roller cutter and cut into even squares (16-18). Place on a cookie sheet and bake at 350 degrees for 10-15 minutes until golden brown.

Remove from the oven and brush the tops with butter. Spread with Huckleberry-Cinnamon butter over the top while rolls are warm and serve.

HUCKLEBERRY CINNAMON

Butter

• 1/2 cup sweet, creamy salted butter softened • 1/3 cup powdered sugar • 1 teaspoon ground cinnamon • 2 Tablespoons huckleberries

DIRECTIONS: Mix ingredients until completely smooth and fluffy. Add powdered sugar and cinnamon. Carefully fold in the huckleberries into the mixture. On plastic wrap lay butter and roll into a log inside the wrap. Chill to harden. Store in the fridge when you aren't using it. Let soften before serving. Enjoy!

CHECK OUT ALL OF JEAN’S RITW RECIPES AT

www.raisedinthewest.com

Custom Homes New Construction Cabinets Rustic Furniture 406-425-1245 PETERSENBUILDING.COM

SPRING 2023 // 15

MONTANA SILVERSMITHS

50

CELEBRATING

YEARS!

THE PRODUCTION OF THE PRODUCTS When people hear the brand name “Montana Silversmiths,” the first thing that typically comes to mind is belt buckles. That’s not surprising since the company manufactures and ships thousands of buckles across the country each year. What may be surprising, though, is the time and effort behind the creation of every single buckle and piece of jewelry.

heirlooms, and that takes time,” Design Director, Libby Snouffer said. “We want our buckles and jewelry to have a history behind them.”

“We are creating traditions and memories that become family

Maintaining the mission to offer beautiful, unique products at affordable prices, work is closely monitored during the multifaceted production of each piece, ensuring the product quality Montana Silversmiths has staked their reputation on

COLUMBUS MONTANA

ADVERTORIAL PAID FOR BY MONTANA SILVERSMITHS

16 // www.raisedinthewest.com

TWENTY SETS OF HANDS CONTRIBUTE TO EACH STEP OF THE PRODUCTION OF A PIECE

stays unassailable. From the finest silver to the precious stones, Montana Silversmiths constantly monitors raw material sources and works diligently to forecast costs and projections in an effort to maintain the costs of their pieces while upholding the quality.

“It’s amazing that we’re able to do everything within the walls of our facility, but that’s also the beauty of who we are,” Libby continued. “The amount of pure craftsmanship and talent that’s right here in Columbus is mind blowing.”

As is the state-of-the-art facility in the small central Montana town, which allows the team to deliver the utmost quality and multiplies the pride they have in their work.

Libby joined the company with a background in global manufacturing and product development. In her role with Montana Silversmiths, she’s constantly on the lookout for new elements of design to incorporate into products. She leads the creative team of artists and craftsmen in fashioning appealing designs, which are both exciting and new, yet maintain the western style for which the company is famous.

“We work a year ahead of production,” she explained. “I immerse myself into the western lifestyle, pulling inspiration from sources that reflect on classic western design to be integrated into our products.”

For Montana Silversmiths catalog products, it takes 12 to 18 months from the time a buckle or a piece of jewelry is transformed from a concept to a finished product and each step in the process counts. Once a finished product is packaged and ready to ship, no less than twenty sets of hands have contributed to building the wearable masterpiece. Whether it be designing, soldering, engraving or polishing, each phase is full of intricate attention to detail – even the packaging is first class, with each piece secured in the signature blue velvet box.

“There’s something about a velvet box,” Libby said. “Jewelry seems to be cherished more when it’s received that way.”

Belt buckles and jewelry are often accompanied by stories of how it was won or who it was gifted by as they transfer from generation to generation. It’s a common narrative of Montana Silversmiths products, and one the company never tires of hearing. With four product catalogs published every year, and hundreds of new products to choose from, new and returning customers can be certain their choice will stand the test of time.

“We have a legacy because of our reputation,” Libby concluded.

“We’re proud of what we do and the caliber of products that we design.”

SPRING 2023 // 17

Pollard Hotel

130 YEARS OF EVERLASTING HISTORY

RED LODGE MONTANA

18 // www.raisedinthewest.com

4TH OF JULY PARADE DURING THE TYLER HOTEL & JC PENNEY ERA

WRITTEN BY CYD HOEFLE // PHOTOGRAPHY CONTRIBUTED BY THE POLLARD

THE POLLARD HOTEL, EARLY 20TH CENTURY

Some say a ghost lives on the third floor and late at night, a glimpse of her may be caught scurrying down the hallway in a yellow gown, leaving the faint smell of French perfume in her wake.

Others, however, say the ghost is not a woman, but instead a guy, and a very friendly one at that. Named “George” by hotel staff when he made his appearance in the 80s, he allegedly enjoyed teasing the staff, making phones ring in the guest rooms, leaving fingerprints on freshly cleaned mirrors, and even filling the air with the aroma of warm popcorn or fresh coffee at odd hours.

Folklore or not, ghost stories and other entertaining tales abound over the 13 decades The Pollard has been standing at the corner of Broadway and 11th in Red Lodge, Montana. The stately building has seen much change since its opening on July 4, 1893.

In the late 1800s, through the labor of hundreds of immigrants, coal mining was making its mark in the rugged Beartooth foothills. In need of lodging for the workers, the construction of a hotel in the booming town of Red Lodge seemed logical to the Rocky Fork Coal Company.

THE POLLARD HOTEL, 2023

two mining offices, or would eventually run north to south, a corner entrance was constructed to accommodate growth from either direction. 35 guest rooms were constructed and available for both travelers and local coal miners.

In a short time, other patrons included area ranchers, traveling businessmen, gamblers, and actors performing at the Finn Opera House down the street.

The Pollard

opened

Historical accounts of the early years depict the hotel as the site of elegant dinners, formal gatherings, and musical attractions. In 1897, it was rumored that guests witnessed the Sundance Kid, Kid Curry and other members of the Wild Bunch Gang robbing the Carbon County Bank, housed in the hotel at the time. Whether true or a tale is unclear, but nonetheless it adds to the mystique of the hotel.

July 4, 1893

The $20,000 building opened as The Spofford, paying homage to investor Charles Spofford, and was proudly proclaimed the first brick building in town. Progressively thinking and uncertain whether the main street would continue to run from east to west between

SPRING 2023 // 19

THE FIRST

phone number

in Red Lodge WAS AWARDED TO The Pollard in 1903 AND WAS THE

number “1” Cognac Sueded Nile Crocodile & Black Sinatra 13” total height Solid steel shank t Cowboy heel t Cowhide upper

All leather stacked heel 10 iron outsole t Wide square cutter toe t 10 row stitch pattern

t

t

t

t

Available at

Al’s Bootery & Repair 1820 1st Ave. North t Billings, MT (406) 245-4827 tAlsBootery.com

20 // www.raisedinthewest.com

RW9012 CURRENT UPDATED AND RENOVATED ROOMS

It is factual, though, that difficulty in finding good management led to the sale of the hotel in 1902 to Thomas Pollard. He became the second and longest owner during the lifespan of the building, owning it for 44 years. Pollard moved his family from Virginia City where he had previously owned and managed the Madison House, equipping him with the necessary background and experience to revive the hotel and create a destination attracting locals and travelers alike.

Names on the hotel’s long and colorful guest register include Buffalo Bill Cody, William Jennings Bryan, Calamity Jane and Frederic Remington. Fittingly, “Liver Eatin” Johnson, a resident of Red Lodge, also spent a great deal of time lounging and eating in the establishment.

CELEBRATING 130 YEARS

After his purchase, Pollard immediately began renovations, adding electric lights, steam heat, hot and cold water, and baths. More rooms were added to accommodate the bustling city. Originally built in a “U” shape featuring a center courtyard, Pollard closed it in to expand retail businesses on the main floor to include a bar and dining room, various retail shops, and an attorney’s office. The basement soon housed a bowling alley and barbershop as well. Shortly after his purchase, Red Lodge’s main street was changed from its original path from east to west to what is now Broadway and The Pollard became the anchor at the north end of town. The corner door accessible from both 11th and Broadway turned out to be a wise choice and is still currently used.

The first phone number in Red Lodge was awarded to The Pollard in 1903 and was the number “1.” Today, the hotel’s business phoneline still has a remnant of that historic number, (406) 446-0001.

At the turn of the century, the size and sophistication of the building was acclaimed throughout Montana. In 1915, the U.S. Postal Office occupied the first floor, where present day Marli’s is located, and remained in the building until 1962.

By the late 20s, The Pollard had caught the attention of the partners behind the Golden Rule Store, a mercantile founded in 1902 in Kemmerer, Wyoming. One of the three owners was James Cash (JC) Penney, whose business plan was to expand across Wyoming and surrounding states, focusing on small, rural towns. Red Lodge fell in his sights with its access to railroad connections and the hotel’s main street location.

The Golden Rule Store moved into The Pollard in 1929. Soon after, Penney bought out his partners and the name of the store was changed to JC Penney, making the store at The Pollard the third JC Penney in Montana.

As history progressed, The Pollard withstood the industrialization of Red Lodge, WWI, Prohibition, the closing of area mines, The Great Depression, the construction of the Beartooth Highway, the influx of dude ranches and other tourist attractions, and WWII. Pollard sold the hotel in 1946 and several tough decades followed for the famed business. With each new owner and name change, it seemed more of the hotel’s prestige slipped away and the building crumbled as businesses and guests moved on and structural damage and neglect settled in. Eventually, upkeep became too expensive and the hotel shut down and sat vacant.

In 1977, the hotel went to a foreclosure sale where Glasgowbased Braden-Pehlke Construction Company paid $85,000 for the building. A thorough investigation by an engineering firm revealed the true extent of structural issues. Among a long list

(406) 446-0001 www.ThePollardHotel.com SPRING 2023 // 21

MARLI’S OFFERS FINE DINING AT THE POLLARD

was brick work yielding insufficient support after dozens of remodels and foundational issues and doors, flooring, wiring, and plumbing all in disrepair. The exterior also needed an overhaul including a new roof, updated windows, and updated masonry work.

Undaunted, the new owners set to work with the goal of bringing the old hotel back to life along with its namesake, The Pollard. Once again, more rooms were added along with a banquet room and rental spaces for shops and businesses. Two racquetball courts were completed in the basement and by 1983, the remodel had deemed it worthy of “primary historical and architectural significance.”

Sadly, less than a decade later, it was up for sale yet again and desperately in need of an ambitious owner who could see past the expense and develop a business plan to make it profitable. Dave Knight had that vision.

Knight took over the long list of needed renovations, adding an elevator, a kitchen, main floor restrooms, a dining and bar facility, and most obviously, restoring the brickwork, which had been painted white, to its original color. The interior was once again redone as Knight painstakingly, and sparing no expense, gutted the building and remodeled every room in the hotel.

In the early 90s, as Knight was in the midst of updates, Eliza Kuntz landed in Red Lodge fresh out of college. While working at Red Lodge Mountain, Eliza secured a second job at The Pollard managing the basement gym which had been transformed into a health club. Little did she know, years later, she and her husband, Tom Kuntz, would own The Pollard themselves.

During Knight’s reign as owner, The Pollard experienced both ups and downs. For a time, he operated it as a bed and breakfast, he renovated the kitchen, and added a gallery. But after having owned it for the better part of three decades, in 2017, he approached the Kuntzs about purchasing it. Already owning and operating four restaurants on the east side of Broadway, and with Tom immersed in his career as Red Lodge

22 // www.raisedinthewest.com

Fire Chief, the couple thought hard before deciding to “jump to the other side of the street.”

“Tom and I were ready to expand our family business, but we also wanted the challenge of something new. The hotel seemed to be the perfect answer for us,” Eliza said. “Tom had the restaurant experience and I have an operational and management background, so we jumped right in.”

“The Pollard is a destination in itself,” Eliza said. “We’d like our guests to come to the hotel first, and then to enjoy Red Lodge as a bonus. We are proud to be part of the growth and improvements along Main Street and the pride that surrounds Red Lodge.”

A celebration of The Pollard’s 130 year reign is scheduled for October, 2023.

By then, Knight’s improvements were decades old, so as soon as the Kuntz family became the new owners, The Pollard underwent another full remodel to include every room in the hotel. Today, turn of the century influence flows throughout the building, maintaining the charm and character of the historic building while still offering luxurious accommodations. To honor its longstanding history, Tom and Eliza use the name “Spofford Hotel Company doing business as The Pollard Hotel.” The largest update brought by the Kuntz family was the addition of an upscale restaurant called Marli’s, a name born of the combination of their daughters’ names, Margot and Allie.

When visitors drive into Red Lodge from the north side, one of the first landmarks to notice, aside from Mount Maurice, is the regal, red brick Pollard Hotel. Permeating with the character, charm, and history of Red Lodge, the building will hopefully stand for decades to come.

SPRING 2023 // 23

Cowboy ChristmaS BEHIND THE SCENES OF

ACROSS MONTANA 24 // www.raisedinthewest.com

WRITTEN BY KAYCEE MONNENS CORTNER // PHOTOGRAPHY BY COLLEEN KILBANE & JACKIE JENSEN

A MONTANA JULY 4TH TRADITION PHOTO BY: COLLEEN KILBANE

★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★ For most folks in rural Montana and Wyoming, the Fourth of July is a break from work and an opportunity for joyous celebrations, parades, camping, barbeques, and, of course, rodeo. Not only is rodeo a thrilling spectator sport, but there is nothing more American than Old Glory carried horseback while the StarSpangled Banner blasts over arena speakers. Those able to attend the Fourth of July rodeos in Cody, Red Lodge, or Livingston are treated to a world class, annual event which will have spectators on the edge of their seats cheering on their “hometown” favorites.

Though there are hundreds of rodeos nationwide during “Cowboy Christmas,” Montana and Wyoming are at the heart of it all. Rich in rodeo history and cowboy culture, even the top competitors from Texas to Oklahoma and everywhere in between seize the opportunity to enter Red Lodge, Cody, and Livingston.

For the competitors in the arena, the Fourth of July week is one of the busiest of their careers. Gambling their entry fees against large purses, contestants vie for hundreds of thousands of dollars in prize money during what is known as “Cowboy Christmas.” For those making a living on the rodeo trail, it can be the “Christmas bonus” which boosts their standings in the race for their spot at the National Finals Rodeo (NFR) – the more rodeos they can compete in, the better. Between trekking across the nation, eating what’s quick and handy, sleeping when and where they can, and maintaining their competitive edge, anything can happen throughout the week-long marathon.

A two-time high school state champion and member of the 2005 National Intercollegiate Rodeo Association Champion Women’s Team, Sarah has been at the top of her event for decades. Roping took a backseat for a while as she raised her three young children, but the convergence of two things – the aging of her kids and the advent of professional breakaway roping – allows her to compete at the highest level once again.

“Everybody knows that Montana and Wyoming have the best Fourth of July run,” Sarah Verhelst, a professional breakaway roper from Pryor, Montana, said.

Sarah’s Cowboy Christmas used to be spent as a spectator in the grandstands, watching her husband, KC, serve as a pickup man for the Red Lodge Home of Champions Rodeo. During those years, she watched and hoped someday Red Lodge would add her

SPRING 2023 // 25

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SARAH VERHELST COMPETES IN BREAKAWAY ROPING PHOTO BY: JACKIE JENSEN

In 2022

★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★ event. Last year, this wish came true when Red Lodge joined the scores of professional rodeos including breakaway roping in the slate of events. Now, Sarah and other lady ropers can compete in professional rodeo and Cowboy Christmas like never before.

“We’re just so grateful for the committees providing equal money, and even if it isn’t equal money, we’re still just grateful to be there,” she said.

The eternal proverb “iron sharpens iron” is true for rodeo competitors, and the wisest know their travel companion matters.

Sarah often rides with two-time National Finals Breakaway Roping qualifier, Joey Williams of Broadus, Montana. Both are mothers and ranch wives, so wrangling kids and caring for their equine athletes is a priority in their rig.

Timed event competitors have unique challenges on the road, especially during a week as stressful as the “Fourth Run.” Not only is their own health a priority, but they must also provide the best care for their horses including comfortable travel and rest space, regular feed and water, injury prevention, and constant health monitoring. Their pickups and trailers – no small outfits to maneuver – are liable at any time to flat tires or faulty engines.

All things considered, travel must be deliberate and much slower, so careful planning is crucial.

This is where their roughstock counterparts have the advantage.

“Roughies,” as they are known, have no horses in tow, so they typically travel with as many men as possible packed in a camper van or pickup with a Capri camper. They can simply throw their gear

bags in and head down the highway, as Ruger Piva said.

RED LODGE HOME OF CHAMPIONS RODEO JOINED THE SCORES OF PROFESSIONAL RODEOS

INCLUDING

★women's★

breakaway

roping

Ruger, a native of Challis, Idaho, now lives in Luther, Montana, so Red Lodge is the nearest “big town.” With plans to become a permanent Montana resident after his June wedding, the onetime NFR qualifying bull rider feels right at home amongst the mountains, ranch work, and great rodeos the state has to offer.

Last summer’s Cowboy Christmas only delivered a bag of coal to Ruger as he sustained two fractures in his hip socket at the Cody Stampede. After seven months in recovery, his first bull ride back on the scene was The American Rodeo qualifier in Heber City, Utah, where he advanced to the finals in Arlington, Texas in March. Riding through several rounds, he won reserve champion at The American Rodeo and $25,000 for his efforts.

Like Sarah, Ruger also travels with a fellow competitor whose presence pushes him to be better. He and four-time NFR qualifier, Jordan Spears, put on thousands of miles during Cowboy Christmas. This pair starts the week in the southwest in either Arizona or Utah, before heading north to the Montana and Wyoming rodeos. The Xtreme Bulls events at both Cody and Red Lodge allow the bull riders to lay over an extra day to compete

SPRING 2023 // 27

YOUNG PATRIOTS AT THE RED LODGE RODEO

PHOTO BY: COLLEEN KILBANE

★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ for double the money. Rounding out the Montana rodeos in Livingston, they then swing over to Mandan, North Dakota before finishing up in Oregon at St. Paul and Malala.

“You don’t sleep much,” Ruger laughed.

He and Jordan trade driving time so the other can sleep in the passenger seat as they continue down the road. They opt out of air travel as the potential to lose a gear bag or have a canceled flight is too risky.

Entering rodeos is a tricky game itself. Contestants must call the entry line, ProCom, on specific dates and claim draw preferences and traveling partners with the goal to attend as many rodeos as possible with the least amount of costs. But oftentimes, the contestant is subject to the “luck of the draw.” During entry windows, preference is given to Professional Rodeo cardholders and those highest in the standings, making it even more difficult for the rookie to have an advantage.

Sarah and her traveling partners had an even more sporadic Cowboy Christmas last year than Ruger, but she was unbothered, and just happy to be competing.

not every woman fits the mold.

“For lots of people, breakaway really resonates,” Sarah said. “You definitely need a good horse, but also you can work really hard as an individual, so you don’t necessarily have to have the most money or backing. There are girls of all shapes and sizes being successful in breakaway. ProRodeo is not a one size fits all for women anymore.”

The committee at the Cody Stampede was one of the first to add breakaway roping four years ago, along with a few others on the circuit.

“It was very progressive of these rodeos to say, ‘that’s a legitimate event that people want to see,’” Sarah explained.

From there, it only exploded in popularity.

“I didn’t think it would grow as fast as it has. The numbers are phenomenal,” she said.

“When they added [breakaway] to pro rodeos, I was like, ‘sign me up,’” she said.

Each year, more rodeos have added the event, including the NFR. For the past two years, the top 15 women in the world have competed in Las Vegas at the National Finals of Breakaway Roping, held separate from the rest of the famed rodeo, but still a wondrous opportunity beyond Sarah’s wildest dreams.

Professional breakaway roping is relatively new, though the event has been prevalent on the college and amateur level for decades.

Prior to 2019, a woman wanting to compete in professional rodeo was limited to the single event of barrel racing. Thrilling as it is,

Success during Cowboy Christmas can largely impact year-end standings. Sarah qualified for the first ever breakaway roping at the Montana Circuit Finals in 2021, finishing third in the year-end.

She was also 27th in the world, earning her the “qualifications”

28 // www.raisedinthewest.com

★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★

RUGER PIVA TRIES FOR AN 8 SECOND RIDE PHOTO BY: JACKIE JENSEN

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A BRONC RIDER STEPS TO SAFETY AT THE RED LODGE RODEO PHOTO BY: COLLEEN KILBANE

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SARAH VERHELST’S KIDS, HAWKIN, QUILL AND PAISLEY SUPPORTING THEIR MOM PHOTO BY JACKIE JENSEN

30 // www.raisedinthewest.com

A MOMENT OF SILENCE AT THE HOME OF CHAMPION RODEO PHOTO BY COLLEEN KILBANE

to enter large winter rodeos like the Fort Worth Stock Show and Rodeo, RodeoHouston, and RodeoAustin.

“That is one of the pinnacles of my career. I wound up being the first breakaway roper ever to run a calf at Houston,” she said proudly.

Sarah’s success is due, in part, to the opportunities she has to enter top-notch rodeos in her home state.

“It’s exciting to be a part of this circuit,” she said. “Everybody who is anybody in the breakaway is in Montana in the summer; there are so many great rodeos.”

Having suffered tough seasons last year, both Sarah and Ruger seem to be on upward trends. Besides his success at The American, Ruger is currently “dabbling” in the Professional Bull Riders Association, entering tour events and putting his name in the draft for the Team Series. With any luck, he will repeat his NFR qualification again this year. Sarah was in the top two at both the early pro rodeos entered so far, so she has her eye on another Montana Circuit Finals qualification.

Sarah’s daughters, Paisley and Quill, who are 13 and 11 years old, often travel with her on the rodeo road. Where Sarah used to sit in the stands at Red Lodge, they now sit watching both their mom and dad. Someday soon, she hopes they will each have their go in the arena. For now, though, they will join the thousands of other spectators who make rodeo a Fourth of July tradition.

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ACROSS MONTANA 32 // www.raisedinthewest.com

WRITTEN AND PHOTOGRAPHED BY AMY GRISAK

As seed prices increase, saving seeds is a cost saving way to make your garden even more economical. But there’s more to it than simply gathering them at the end of harvest season.

It begins in the spring while making planning and purchasing decisions. Along with a few tricks along the way, and knowing which varieties to grow, your garden will be full of the vegetables you love the most.

It’s important to first understand the difference between openpollinated, heirloom, and hybrid plants and how they pollinate.

To save seeds which will grow the same as the parent plant, use an open-pollinated or heirloom variety.

Heirlooms are always open-pollinated; an heirloom variety is simply one over 50 years old and often passed down through families or regions.

Open-pollinated plants are pollinated naturally through wind, insects, selfpollination, or even with a little help from a human with a paint brush, and they produce fruit or plants true to the parent plant. With the exception of cross-pollination with a similar species, saving seed from open-pollinated plants will grow the same variety the following year.

Hybrids are developed to combine the best characteristics of each parent plant to produce offspring which performs well and maintains desirable features. However, subsequent generations do not grow the same as F1 hybrid, therefore hybrids are not a good option for seed harvesting.

Vegetables either pollinate by self-pollination or crosspollination, which is an important consideration when organizing

a garden. Self-pollinated plants are monoecious, meaning they contain male and female parts on the same plant, therefore, a second plant is not required to create seeds. On the other hand, dioecious plants are distinctly male or female. For example, an elderberry bush is either male or female.

Most garden plants, such as tomatoes, squash, pumpkins, peppers, lettuce, beans, corn, and peas, are self-pollinating.

The trick is ensuring cross pollination doesn’t occur, particularly if more than one variety is grown in a garden. Cross pollination will result in a hybrid which will not grow true the following season.

The easiest way to prevent crosspollination is to plant a single variety of each plant. If other varieties are present, contain the pollen by covering the flowers to prevent bees from carrying pollen from a different variety nearby. Use a simple cage covered with screening or floating row cover material to segregate single plants such as broccoli, kale, lettuce, eggplant, and similarly sized plants during flowering. When flowering is complete, the barrier can be removed for the remainder of the season.

Some plants, like tomatoes and peppers, have “perfect flowers,” meaning the male and female components are not only on the same plant, but also within the same flower. These are less likely to cross-pollinate with another variety, but it’s still wise to take measures to ensure there’s no risk of cross-pollination. Use a mesh bag or wrap the flowers with the lightweight floating row cover to keep them out of reach from pollinators.

Members of the squash family, also called cucurbits, require

SPRING 2023 // 33

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more attention. Pumpkins and squash will readily cross-pollinate if planted in the same area. In this situation, manually pollinating the plants with a small paintbrush can help ensure selfpollination. A mesh or lightweight (never plastic) bag placed over the flowers is still needed to prevent any accidental pollination.

Then, in the early morning, just as the flowers open, use a small paintbrush to collect pollen from the male flowers and transfer it to the female flowers, which are easily identified by the small fruit behind the blossom. After pollinating, replace the bag or tape the blossom shut.

Corn is even more challenging unless there is adequate space between neighboring corn crops as it is wind pollinated. According to Ohio State University, corn varieties should be planted at least 600 feet apart. If this isn't possible, plant with a privacy fence or a building separating the corn patches to reduce the risk of potential cross-pollination.

After preserving the variety of plants to grow the following spring, the fun part is collecting the seeds during the summer. For most of the varieties, it’s simply a matter of harvesting the vegetable after it has reached complete maturation.

In the cucurbit family, vegetables are cut in half, then the seeds are scooped out, rinsed under water, and allowed to dry thoroughly on a rack or paper towel. Peppers, particularly sweet varieties, should develop into a deep red or orange before similarly cutting in half, scooping out seeds, and allowing complete drying prior to storage.

On broccoli, cauliflower, kale, lettuce, and spinach the seed heads must mature on the plant, resembling a stalk of tiny pea pods once complete. The easiest harvest method is to pull the entire plant, hang it upside down to dry completely, then twist the pods over a sheet of paper to collect the seeds.

Peas and beans should be left in the garden until the pods are quite dry and crunchy. Prior to the first hard freeze, the entire plant should be harvested and hung upside down until the seeds rattle inside the pod, which can take weeks. Once reaching this stage, the pods can be cracked open to remove dried seeds.

Tomatoes are different than most other garden crops due to the pulp encasing the seed, but there is a simple trick for separation.

After selecting fully matured fruits, cut the tomato in half, scoop out the seeds and place them, pulp included, in a pint-sized

canning jar. Fill it roughly half-way with water then place a cheesecloth or paper towel lightly over the top. In two to four days, it should start fermenting and the mixture might smell during this process, but the seeds are ready once a layer of mold can be seen on the floating bits of pulp and the seeds have sunk to the bottom of the jar. At that point, the pulp should be skimmed off, the seeds collected in a strainer, then thoroughly rinsed before setting out to dry on a paper towel for several days before storing in an envelope.

In low humidity areas, like Montana, seeds can be successfully stored for years. Thoroughly dried seeds should be stored in an envelope or jar in a cool, dark location. While these should last years, added longevity can be achieved by storing them in the freezer. Add a desiccant packet in the envelope or jar for three days to remove any remnant moisture before freezing.

Harvesting seeds adds to the economic advantages of gardening, ensures preferred varieties are grown year after year, and can add another enjoyable step for gardening enthusiasts. So, identify those favorites this spring and take the steps to save seeds this fall.

SPRING 2023 // 35

RAPELJE MONTANA 36 // www.raisedinthewest.com

WRITTEN AND PHOTOGRAPHED BY KAYLA WALKER

SAVING THE

Rapelje, Montana may not make the list for an entrepreneur seeking their next site for a booming service business, but the small farm town at the end of the highway is the location of a close-knit community. So close, in fact, some who live there even call it a “family.” And, as with any “family” a place to gather, enjoy fellowship, and socialize is critical.

That’s why the community has fought to keep the Stockman Café open over the years. Whether it be through fundraisers or tapping into a long list of volunteers, the locals have done what it takes to keep the doors open to serve the Lake Basin area.

“This community is a family, and we look out for each other,” Don Herzog, Chairman of the Board of the Stockman Café and longtime local farmer and rancher, said.

Another victim of the tumultuous year 2020, the café, which served as the only place to grab a burger within 25 miles and the sole social site for the town’s 105 residents, was shut down.

knew,” Don said. “It needed a total kitchen remodel.”

But, by December 2022, the Stockman was once again open for business. Early board members Mike and Cindy Erfle helped guide the group in reopening as they had over a decade of experience with the business.

THIS

community •••••• I S A ••••••

family,

AND WE LOOK OU T F O R E AC H OTHER. — DON HERZOG

“Of course, everything got shut down initially,” Don said. “But then they weren’t going to reopen, and we said, ‘wait a minute, we need this for our community.’ So, we had a community meeting, and everyone really came together.”

Agency grants and donations from locals flowed in, which kicked off the initial round of improvements in 2021. Volunteers showed up to get their hands dirty and make the renovations happen.

“We started remodeling and it was much more extensive than we

To those who knew Rapelje decades ago, The Stockman was synonymous with the town’s only bar which burnt down. At that point, today’s home of the café was a Farmers Union Service Station. After the fire, the bar was shuffled across the street to the service station and opened as a bar and café under the ownership of a Billings resident, who unfortunately couldn’t keep the small-town bar operating and packed up and left one night, leaving it to sit vacant for years after.

As it’s known today, The Stockman was first opened in 1999 after Mike’s father took out a loan to purchase the old, run down bar.

“We had to purchase it at fair market value the first time,” Mike recalled. “And we didn’t have the financial backing then. But my dad had that ‘let’s make it happen’ attitude.”

Like the recent story, volunteers from the community pitched in, gutted the building, and cleaned and painted it.

“We opened having no idea what we were doing,” Mike said.

“But we knew we needed burgers worse than we did beer, so we opened it as the café.”

SPRING 2023 // 37

PASTOR DAVE, A VOLUNTEER AND KRISTEN, ONE OF THE PAID EMPLOYEES ARE FAMILIAR FACES AT THE CAFÉ

CHEF KIM RETURNED FROM A PRIOR STINT AS HEAD CHEF OF THE CAFÉ

Starting with debt on a restaurant in a small community like Rapelje was tough.

“We had to innovate to get outside money in,” Mike said.

That’s where the gopher hunting derby and mountain bike races came in, some of the “dumbest ideas” Mike thought he had heard, at first. Turns out, though, the 24-hour mountain bike race would put Rapelje on the map.

A 15-mile course was designed through pastures and bikers from across the nation came to ride “through the sagebrush and past the snake dens,” Mike said. Soon enough, it was drawing 150 to 200 riders along with their families. Over the race weekend, Rapelje would host nearly 500 to 600 people, complete with steak fondue in front of the café on a celebratory night. This event helped bank money to operate and serve the quiet community the remainder of the year.

There was one paid employee at that time and the rest was volunteer help. Mike and his late wife rarely missed a Sunday serving at the café for nearly 15 years before deciding they had earned a well-deserved break in 2014.

Still, the Erfles were happy to assist the current Board in reopening once again. Mike said one advantage for today’s café is the financial start it got, with the building being turned over after COVID for just $1. He added that the community is much larger today compared to the population of 60 back in the early 2000s.

PATRONS ENJOY A HAND OF CARDS ON A WEDNESDAY NIGHT

38 // www.raisedinthewest.com

“It’s a lot bigger community today; ten years ago, we didn’t have the young couples we do now,” Mike said as he

smiled at his son, Jay, and his wife, Karlee, and their new baby girl sharing the round table with him.

Seeing families and neighbors convene, whether it was in 1999 or today, is worth all the effort the many volunteers have put into keeping The Stockman open. Don agreed that, for him, seeing young families come to share in fellowship is the highlight of his efforts. That’s why the local pastor has made it a part of his role to promote the menu, organize the volunteers, and serve as Secretary of the Board as well.

“It’s just an extension of my ministry, it meshes with being a pastor,” Pastor Dave Hixson said as he slowed down from bussing tables to share his comments.

“It’s a community thing, and I love being involved in this community. These people are wonderful to serve.”

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SPRING 2023 // 39

Visiting the Stockman Café for a Sunday dinner offers the chance to take a leisurely spring drive and enjoy a homestyle meal, and it helps support the restaurant and the community it serves. Diners will be greeted by friendly volunteer waitstaff and will likely sit next to a local who would be more than happy to share their story and eagerly question what brought them to Rapelje for a meal.

A full menu featuring burgers, salads, pizzas, and more is offered, along with a daily special like chicken fried steak or pork roast with “all the fixins.” Open three days a week,

each day offers something unique including Bingo Night on Wednesday and the recently started Pinnacle Club, Pizza Night on Friday, and rich fellowship on Sunday.

The café also offers on-site catering services and has provided meals at events like the local FFA banquet, the community summer reunion, and even some neighborhood brandings. The facility can be rented, and staff will open to serve a special meal for occasions like wedding receptions, baby showers, birthday parties and business meetings as well.

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40 // www.raisedinthewest.com

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42 // www.raisedinthewest.com

MONTANA DINOSAUR TRAIL: For those dinosaur fanatics who can’t

get enough, discover our paleontological treasures along The Montana Dinosaur Trail. Trail followers will have opportunities to see one-of-a-kind specimens like “Margie,” the Struthiomimus or visit a dig site at Makoshika State Park. Visit MTDinoTrail.com to learn more about the Prehistoric Passport and all 14 locations across Montana to receive your dino stamps.

If you are dying to see dinosaurs up close and personally, you are in the right place. Southeast Montana is full of paleontological wonders from the Late Cretaceous period and each year, the snow, rain and wind exposes more potential finds.

Start your adventure at the Glendive Dinosaur & Fossil Museum where you’ll find an awe-inspiring collection of 24 full-sized dinosaur fossils and replicas. Exhibits are presented in the context of the biblical timeline, and it is the country's largest creationist dinosaur museum.

Another stop in Glendive, the Frontier Gateway Museum, features a full-size Struthiomimus replica named Margie. Then head to Makoshika State Park where some of the world’s best preserved dinosaur fossils have been found across its 11,000 acres. Inside the visitor center, you can view the remains of a Tyrannosaurus Rex and Triceratops.

Head down the road to Ekalaka for another stop at Carter County Museum. There’s an impressive collection of paleontological finds, including a mounted skeleton of a Hadrosaur, complete skulls of Triceratops and a juvenile Tyrannosaur—all of which were collected in the local Hell Creek Formation.

GUIDED GIGS & DIGS We like to get our hands dirty, and you can, too. Several regional organizations lead private or group digs and teach fossil preservation and preparation. ➤ Carter County Museum’s Dino Shindig event brings in leading paleontologists to lecture about their most impressive research and kid-friendly dinosaur activities. Purchase additional tickets to the Fossil Field Expedition to excavate fossils alongside professionals from one of the museum’s active dig sites. The expedition tickets sell out every year, so plan early.

➤ Makoshika State Park offers a variety of special events throughout the year, including their seasonal Paleo Experience, which includes a look behind the scenes in the paleo lab and an interpretive hike on the Diane Gabriel trail. ➤ Get a bit nerdy with Dino Dave Adventures in Glendive (must pre-register). This hands-on program allows participants to sift through microsites with teeth, vertebrae and fauna from the Late Cretaceous ecosystem. ➤ The Earth Sciences Foundation, located in Roundup, hosts open dig or prep days. Visit their dinosaur exhibit at Musselshell Valley Historical Museum, opening May 2023. ➤ Glendive Dinosaur & Fossil Museum , which follows a creationist approach to dinosaurs, offers full or half-day private digs contributing to their museum’s fossil collection.

Learn more at SouthEastMontana.com/dinosaurs and plan your next adventure out here.

➤ Baisch’s Dinosaur Digs conducts day trips on private land near Makoshika State Park in the Hell Creek Formation. Their experienced guides show you what to look for in excavating fossils and how to cast or prepare them. This dinosaur hunt is a family friendly adventure for children ages six and over.

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SPRING 2023 // 43

Wanda Wilcox SHARES HER RANCH HERITAGE

On a recent spring day at the Barron Ranch on the Stillwater River, Wanda Wilcox and her husband, Tiny Starkweather, informed their guests of afternoon plans to haul a trailer of bulls to higher pasture and check those previously hauled to the new location.

She would drive the pickup and trailer with the horses, while one of the guests was behind the wheel of the pickup hauling bulls, and a ranch hand, Justin, would follow in the feed truck.

Though the task wouldn’t require five riders, that’s the reality for Wanda and her family who operate a working vacation ranch.

Three guests from Oklahoma would experience the chore of hauling bulls and watch as they grazed off into fresh, green pasture. Then, what would be a serene ride along the foothills of the Beartooth Mountains for guests, would be a duty to find the remaining bulls with Tiny and Justin before all headed back to the ranch for a home cooked meal. These visitors enjoy the realistic ranch vacation so much, this was their second trip to the Barron Ranch.

“We’re not make believe,” Wanda said. “We’re the real deal here, we’re not hiding anything. Everything we do is an experience for them.”

The pioneer spirit which brought her great-great grandfather to Montana from Norway in the late 1800s runs in Wanda’s blood.

The fifth generation Montanan embodies the same gumption that enabled her ancestors to settle and survive the past century raising cattle, sheep, and horses.

ABSAROKEE MONTANA 44 // www.raisedinthewest.com

But as a single mom of two young boys in the 1980s, Wanda soon discovered raising livestock alone wouldn’t cut it. After working as a wrangler at a Red Lodge dude ranch, she had garnered the necessary experience to begin what would become a 38-year career as the founder and operator of Paintbrush Adventures.

Establishing her guest ranch, Wanda initially offered trail rides, hunting trips, multiple day pack trips, and floats on the Stillwater.

Soon enough, her success had earned her the title of “Saddle and Paddle Queen.” But about ten years ago, the dynamic of the business took a sharp turn when the family realized tourists wanted to experience an ‘authentic’ working ranch. Now, in addition to outdoor adventures, working ranch vacations are offered.

“People save all their lives to come to a place like this,” Wanda said. “It’s a dream come true for them. I’m happy we can provide that for them.”

Wanda and her husband are joined by her sons, Ty and Troy in the daily operations of the outfit and whether it be raising and breaking horses, guiding hunts and pack trips, or helping out with daily guests, each family member plays a role. As a working ranch with over 100 horses, 120 Angus cattle, 37 Longhorns, and 200 ewes, guests are exposed to the daily realities of ranching during their visit, be it calving, lambing, branding, moving cows, or feeding.

“Being authentic works best for us,” she said. “It’s eye opening

WRITTEN BY CYD HOEFLE // PHOTOGRAPHY BY STU HOEFLE

to some of our guests to see the constant work that needs to be done throughout the day on a working ranch. And, of course, there’s always the things that come up without warning, but people like coming here and experiencing that, especially if they feel like they’ve contributed.”

Many enjoy the feeling of partaking in a successful day on the ranch so much, they have returned year after year, or even extended their stay.

“I’ve been known to work with people,” Wanda explained. “I’ve turned some guests into employees who have stayed on to help out for a week or two, or even a month. Guests who have visited from Italy, Germany, and England find that they want to stay and experience more of the ranch and end up staying for several weeks.”

It’s these types of visits that make it all worthwhile for Wanda.

“I have traveled the world through the people that have visited here,” Wanda said. “I don’t have to leave here, I can experience their world at the same time they experience ours.”

attitude and warm personality remain a big reason her bookings fill quickly.

While running a ranch is hard enough, adding the element of opening it to guests can be a challenge. But it’s one that has paid off for Wanda in more ways than one – allowing her the opportunity to make lasting friendships and share the beauty of the Beartooths, the community of Absarokee and the tranquility of living that satisfies her soul with folks from around the world.

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And, in those extended stays and unique visits, Wanda has met some of her closest friends.

“During the flood last year several of them set up a GoFundMe,” she said, tears filling her eyes. “They sent thousands of dollars to us to help with the cleanup. I couldn’t believe it.”

Fourteen years ago, Wanda suffered a broken back in a horrific auto accident.

Chronic pain she endures on a daily basis keeps her from enjoying the pace she once took for granted. But her incredible

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SPRING 2023 // 45

SUmMER EVenTS

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RED LODGE

June 11– Sept 30 Farmers Market 9:00 to noon June 22 - 24 Red Lodge Music Festival July 1 PRCA Extreme Bulls July 2 – 4 Red Lodge Home of Champions Rodeo July 13 – 16 Annual Beartooth Rally & Iron Horse Rodeo July 21 – 23 Car Show & Old Time Drag Races July 24 – 29 Carbon County Fair Aug 19 Nitty Gritty Off-Road Race Aug 25 – 27 Cowboy Mounted Shooting Sept 4 Labor Day Arts Fair

ROBERTS June 3

Rockin’ Roberts ’23 Summer Festival

STILLWATER COUNTY

May 30 Reed Point Street Fest June 3 Absarokee Community Foundation Run & Ride June 10 Absarokee Montana BBQ Cook-off June 17 Stillwater Brewfest, Columbus June 23-24 Columbus Nitro Nationals June 24 Fishtail Family Fun Days July 8 Nye Goes Nuts July 16-22 Stillwater County Fair July 29 - 30 Absarokee Days Aug 5 Reed Point Casino Night Block Party Sept 2 Absarokee Huckleberry & Salsa Fest Sept 3 Reed Point Sheep Drive

BRIDGER July 15-16

Jim Bridger Days

BIG TIMBER

June 8 Rocky Mountain Katahdin Annual Meeting June Sweet Grass Tech Car Show & Fly-In June 23 100th Annual Rodeo & Sweet Grass Fest July 7 – 9 Yellowstone River Boat Float July 14 – Sept 8 Farmers Market: Fridays 4:30 – 7:30pm July 24 – 28 Sweet Grass County Fair Aug 2 – Sept 6 Weekly PRCA Pro Rodeo Weds: 7:00pm Aug 5 Sweet Grass Brewfest

MELVILLE Aug 5

The Steel Drivers Concert

LEWISTOWN May – Oct July 4 July 24 – 29 Aug 5 Aug 10 – 13 Sept 9

Charlie Russell Chew Choo Dinner Train Independence Day Celebration Central Montana Fair Music Festival Cowboy Poetry Chokecherry Fest

ROUNDUP

June 7 – Oct 11 Roundup Market on Main July 1 – 4 Roundup Independence Days Extravaganza

MILES CITY June 16 – 17 June 17 July 4 Aug 23 – 26

Cowtown BBQ Cookoff Miles City Ranch Rodeo Independence Day Parade & Celebration Eastern Montana Fair

COLSTRIP June 21 – 25

Colstrip Centennial Celebration

BILLINGS

July 15 – Oct 7 Yellowstone Valley Farmers Market Aug 11 – 19 Montana Fair Aug 12 – 13 Yellowstone International Air Show

46 // www.raisedinthewest.com

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