Raised in the West_FALL 2024 by raisedinthewest

FIGHTING THE ELK FIRE

Stockman Bank opened its doors over 70 years ago with a vision to help the people, businesses and communities of Montana realize their dreams. Today, we continue to fulfill this promise with products, services and a local banking experience uniquely designed for Montanans and a local banking experience built on relationships, integrity, expertise and results.

DISCOVER THE DIFFERENCE

Montana’s Brand of Banking

publisher's note

Montana set a record this election – running the most expensive Senate race in the state’s history. A staggering $250 million was spent battling for one of the most coveted congressional seats in the nation, important not only for Montana, but also because the winner ultimately helped determine which party controls the U.S. Senate.

Most Montanans aren’t proud of that record, feeling frustrated, disappointed and even embarrassed about the tremendous waste of money. Still, regardless of how you feel about the results of the election, we can all agree that it’s a relief to be over with all the political ads that have invaded our mailboxes, televisions and the internet.

RITW prides itself on being non-political. We strive to be the publication our readers are excited to see at one of our distribution locations or in their mailbox. We’re fond of saying our articles educate, enlighten and entertain and this issue is no different.

This fall, we focused on several communities full of dynamic residents. One community came together out of necessity, one rallied for the future of their kids, and another rose quickly to face a devastating threat. In each case, people saw a need and filled it, joining forces to solve problems, sharing their time to make a difference, and volunteering to make an impact toward the future of their communities.

We visited with residents of Big Timber who fed students when the school hot lunch program was suddenly cancelled. We witnessed the pride in Plevna as they played one of their first football games on the turf of their newly built field. And we sat down with Sheridan County, Wyoming locals as they reflected on the monthlong battle against the Elk Fire, which ultimately devoured 97,000 acres of their beautiful Big Horn Mountains and foothills.

Every story shares the account of folks casting differences aside and banding together to accomplish a common community goal –and that encouraged us. The fractured state of our nation has no place in our rural communities as is evidenced in each article and witnessed by small rural towns every day.

We also visited with a young farmer from Cody, Wyoming who farms year-round, offering fresh produce to his community. Amy Grisak created a three-month supply list of pantry staples to lessen our reliance on grocery stores. And Jean’s Cuisines offers some mouth-watering, comfort soups to get us through the long winter nights ahead.

Included for the second time is our RITW Christmas Gift Guide, encouraging local shopping this season. Local dollars not only support the business and employees, but also families, schools and the very infrastructure of the community. We can all contribute to ensure they stay in business.

With Thanksgiving and Christmas celebrations approaching, we pray you are filled with hope and peace. Please remember to show your appreciation to a veteran, farmer, rancher or small business owner and others who have, or are, sacrificing to make our lives better.

Happy Thanksgiving, Merry Christmas, and Blessings in the New Year!

“Do nothing out of selfish ambition or vain conceit, but in humility regard others better than yourselves. Let each of you look not to your own interests, but to the interests of others.” Philippians 2: 3-4

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contributors

MELANIE FABRIZIUS

GRAPHIC DESIGN

Melanie grew up on a farm in Montana and is currently living in Billings. Her life-long love of art led her to a career as a freelance graphic designer. Melanie enjoys ATVing,camping, rockhounding and watching the sunset with her two dogs, Comanche Sue and Pistol Annie. Check out her art at www.melaniefab.com and follow her on Instagram @melaniefabart.

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 award-winning 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

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 lives near the Beartooth Mountains in Red Lodge with her 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

KAYLA WALKER

WEBSITE DESIGN

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.

CHAD FLANAGAN

PHOTOGRAPHER OF COVER

Chad is a lifelong resident of Dayton, Wyoming, a picturesque small town nestled at the foot of the Bighorn Mountains. He grew up loving the great outdoors and has spent much of his life fishing, camping, backpacking, hang-gliding, paragliding, wildlife and landscape photography, along with creating fine leatherwork. Inspired by his father, renowned western and wildlife sculptor Mike Flanagan. Chad attributes much of his artistic ability to his father’s influence.

GardeninG GardeninG YEAR ROUND

THE PRACTICE OF NO DIG GARDENING

Like all farmers, Zach Buchell worries about the weather, pests, costs, profit and loss, and having enough hours in the day to accomplish all his work. There is little room for error when it comes to what to plant and when.

Zach’s property lies between Cody and Powell, Wyoming where the growing season is about 120 days. The area is known for high winds, severe hailstorms and minimal rainfall – which contribute to the variables against him for successful farming. Yet, he perseveres, and his business, FarmTableWest which grows dozens of vegetable varieties in a massive garden and four greenhouses, all on a half-acre, is doing quite well.

Using a method called “No-Dig or No-Till,” Zach’s soil is rich in nutrients. Unlike traditional tilling and breaking down the soil, No-Dig gardening builds up the soil with heavy mulching using thick layers of organic matter. With this farming technique, Zach maximizes production in a small space and utilizes the same ground for several plantings. His business plan allows him to grow fresh vegetables outside well into late fall and year-round in his four greenhouses. He plants crops three times a year on a staggering schedule and supplies fresh produce to not only retail customers, but several restaurants as well.

“Doing succession planting keeps something in the ground all the time,” he said. “If I harvest one crop, another goes in the ground, and it keeps everything from being ready to harvest at once.”

Zach is continually researching and testing new ideas and implementing what is successful into his program. He’s knowledgeable of which crops thrive in the region’s conditions,

CODY WYOMING

what customers prefer, and how to best grow each vegetable. He’s also become adept at necessary trades like plumbing, electrical, carpentry, and mechanics.

“I’m becoming a reliably good gardener with each passing year,” he said. “There is real skill in determining which crops grow well together and how to maximize the yield of every crop, and I continue to learn. Every year is a little different.”

Now in his seventh year of farming, Zach started out at nearby Shoshone River Farms before he ventured out on his own, and he remains good friends with the owner, Scott Richard.

“We’re friendly competitors,” he said. “Scott’s done a great job with his farm, and he taught me a lot.”

In late September, at the Billings, Montana Farmers Market, Zach set up his pop-up display and filled attractive wooden boxes with colorful produce. This was his first year in Billings and his booth became a crowd favorite early in the season as customers lined up to buy the freshly picked vegetables.

“This market has been a game changer for me,” Zach said. “It was a gamble, but it’s become my best-selling location.”

In addition to vegetables expected at farmers markets, Zach also offers more unusual choices. His cilantro, arugula and celery sell out quickly.

“Celery is my favorite crop,” Zach said. “The flavor is off the charts. It keeps for a long time because it’s full of natural preservatives

and it’s something that people typically can’t find at other booths.”

By early fall, farmers market season is over. Gone are the juicy tomatoes, crisp cucumbers, snap peas, and herbs as fresh produce becomes a faded memory. But, while most people are cleaning up their summer gardens and resorting back to grocery store produce, Zach is busy planting winter crops.

Using all four greenhouses, he plants spinach, carrots and microgreens the first week of October. Spinach is also planted outside as it can withstand temperatures close to freezing. The winter crops will be ready just in time for the holidays. Once the crops have matured, Zach covers them with frost blankets, and they go dormant.

“That gives us the opportunity to offer fresh produce in the middle of winter,” he explained. “People love that! Once the crops have gone dormant, they are harvestable for several months.”

When the farm has harvested the last of the winter crops, the next big push is March through May.

“That’s when I plant seeds that will be my starter plants,” Zach said. “I’ll transplant them later in the season.”

With the constant planting, harvesting, and staggering of crops, Zach stays busy. He has two, full-time seasonal employees and in the next several years, he hopes to build two more greenhouses on his property and have enough business to keep his help yearround.

“Good employees are a big deal,” he said. “I now have two that have become well skilled at what we do, I can take time away from the farm and work on other things.”

Those “other things” include the production of teaching videos Zach has developed. He’s passionate about teaching viewers to garden in small spaces and, in fact, offers an online seven-hour course on growing $1,200 worth of vegetables in a 250 square foot garden.

“It’s also No-Dig and really fairly easy,” he said. “I hope to teach as many people as I can about food security. With my design, people can count on high yields of vegetables with very little work. They can expect to yield 50 pounds of carrots, for example, enough to last through winter.”

True to the way he instructs maximizing space in his gardening course, Zach’s big on maximizing available space on his farm, and plants vegetables that complement each other’s growing space. He stakes his tomatoes to grow high instead of wide and trains his cucumbers to do the same. Even while both crops are producing, radishes and celery grow at their base.

“If a plant takes a long time to grow, I plant a side crop. Tomatoes are much slower growing, so a smaller plant that’s planted at the base will be mature and harvested before the tomatoes are even ready. Beets and Bok Choy work well beside tomatoes,” he explained.

Beyond the small space gardening course, Zach’s You-Tube channel has several videos showing his farm, his crops and offering advice on feeding the soil, adding nutrients and proper harvesting. Some of his videos offer encouragement to those who may be struggling, not only with gardening, but with life choices as well.

“It’s hard to start something like I’ve done,” he explained. “Farming is a grinding lifestyle. Not many people will want to do what I’ve done, but hopefully they will get excited about buying their food locally and growing their own. We need to decentralize our food system.”

Zach is proud of his vegetables and loves visiting with his customers about different varieties and what to do with them. He seems to have found his niche at FarmTableWest and expects sales this year to reach $100,000. That equates to roughly 33,000 pounds of produce - enough to feed approximately 300 people.

“I hope to keep growing,” he said. “Farming will always be a learning curve. Sometimes you don’t get a second chance on a crop, and things don’t go according to your plan, but you keep going and figuring it out. All farming is hard, but I wouldn’t be doing what I’m doing if I didn’t like it.”

On many cold days, our kitchen is filled with inviting scents bubbling from the homemade soups I leave to slow cook during the day. The thyme, cumin, and peppers nestled in the simmering broths capture my senses as soon as I come into the house, epitomizing cold weather cooking.

Soups are not only a hearty meal, but they are also a source of comfort and warmth on a brisk day. Whether in a stock pot or a crock pot, when I’m making soup, I get to be a culinary artist. Soups are hard to mess up and can be tailored depending on what ingredients I have on hand and what I’m looking to invent. When I

don’t have fresh ingredients, I use shelf- stable ingredients such as dried potatoes and canned chicken, as I’ve shared in these recipes, because substitutions are often necessary due to what’s in the pantry. Many times, they turn out better than I expected, and become the staple way of making them. I chose these specific recipes, because they’re very easy and family favorites.

Each of these recipes make 4 – 6 servings. If you’re fortunate enough to have leftovers, the taste is even more vibrant the next day, and they all freeze well, so make plenty!

CHICKEN TORTILLA SOUP

INGREDIENTS

• 4 Tbsp butter, unsalted

• 1 ½ tsp garlic, minced

• 1 medium yellow onion, diced (or 2 T dried onion flakes)

• 2 Tbsp all-purpose flour

• 5-6 cups chicken broth

• 4-6 small boneless diced chicken breasts (or 3-12.5 oz cans of chicken)

• 1 can cream of chicken soup

• 4 cups half and half

• 2-3 tsp ground cumin

• 1 can pinto beans, drained

• 1 can black beans. drained

• 1 can Rotel tomato with chilis

• 1 cup salsa (your choice of heat)

• 1 can whole kernel corn, drained

• 1 package of fajita seasoning mix

• Tortillas, soft corn or flour, or tortilla chips

• Mexican blend grated cheese

• Sour cream

• Scallions

DIRECTIONS: In a crock pot, add all of the ingredients except for the half and half, tortillas, chips, cheese, sour cream and scallions. Slow cook for 8 hours, ensuring chicken is completely cooked, add half and half about 30 minutes before serving. Top with tortilla chips, cheese, sour cream and scallions or a warm tortilla on the side.

BACON AND POTATO SOUP

INGREDIENTS

• 7 pieces of bacon, cooked, drained and crumbled or 1 ½ cups bacon bits

• 6-8 small red potatoes with peels (or 3-4 cups hash browns or pre-made potato mixture, diced)

• 1 medium yellow onion, diced (or 2 T dried onion flakes)

• 1 tsp celery seed

• 2 diced carrots

• 1 tsp garlic, minced

• ½ tsp Old Bay Cajun Spice Mix

• 1 tsp parsley, dried

• 3-4 Tbsp flour

• 5-7 cups chicken broth

• 1 can evaporated milk

• ½ cup heavy whipping cream

• 1 ½ tsp Kosher salt

• 1 tsp black pepper

• 2-4 pats of butter

• Grated cheese, optional

DIRECTIONS: In a crock pot, add all the ingredients except the evaporated milk, cream, butter and bacon. Slow cook for 8 hours, about an hour before serving, add the evaporated milk and heavy whipping cream. Stir every so often to ensure the flour and liquid are mixed to the consistency desired. Lastly add pats of butter and bacon bits without stirring and let them sit on top so their natural oils seep into the soup. Top with grated cheese and serve with seasoned bagel crisps.

STUFFED PEPPER SOUP

INGREDIENTS

• 2-3 lbs ground meat, beef, elk, deer or bison

• 1 small yellow onion, diced (or 1 T dried onion flakes)

• 1 yellow pepper, diced

• 1 red pepper, diced

• 1 orange pepper, diced

• 1 can tomato sauce

• 1 can Rotel tomatoes, undrained

• 1 can diced tomatoes, undrained

• 3-4 cups water beef stock

• 3 Tbsp brown sugar

• ½ tsp Kosher salt

• 1 tsp black pepper

• ½ tsp dried basil

• ½ tsp dried thyme

• Splash of red cooking wine

• 2-4 cups instant rice, depending on the volume of water

DIRECTIONS: In a crock pot, add all the ingredients except the rice. Break up the meat so it's in small bite-sized pieces. Slow cook for 8 hours, ensuring meat is thoroughly cooked, add the rice about 10 minutes before serving. Serve with sour dough bread. This recipe doubles as a great spaghetti sauce, less the rice.

Boys

fall

THE SPIRIT OF A RURAL COMMUNITY

Tristan Buerkle, Weston Buerkle, and Jordan Paul reflected back as they sat on the metal bleachers. The three teenagers, dressed in jeans and cowboy boots, looked like typical Montana ranch kids, but less than an hour prior, they were decked out in football uniforms playing a hard game against Savage High School. It was their second home game of the season, with a disappointing finish for them, but as the cocaptains contemplated on the past year at Plevna High School, it was easy to see that the pride in their team, coaches and community went far beyond an afternoon football game.

“If they would have told me that this is what we would end up with today, I would have said ‘no way!’,” Weston, a junior, said as he overlooked the field.

As the boys along with their coach, Jeremy Robertus, talked about the incredible story of the development of the football program and the building of a new field, they spoke with a maturity beyond their years.

The story, however, started long before the boys were even born and goes back decades before the Plevna football team practiced and played on the same ground as the beautiful new field of today.

Plevna lies in the center of Fallon County, one of Montana’s eastern-most counties which borders North Dakota. Sixtyfive miles east of Miles City and twelve miles northwest of Baker, the small town on Highway 12 is a typical rural Montana town, surrounded by farms and ranches, with a population of less than 200.

In the late 70s, use of Plevna’s football field ended and over the years it returned to its natural state of native grass, unused except to hay a few bales each summer. For years, football was a pastime sport in Plevna, with the exception of several boys who commuted to Baker to participate on their high school team.

That all changed last year. With enough interest, the school started a six-man football team practicing on the old, grown-in field and hosting their home games at Ekalaka High School, 50 miles south.

“It wasn’t ideal, but it was what we could do,” Dennis Gerke, Plevna’s Principal, Superintendent and Athletic Director, said. “It never allowed them to experience the home field advantage that every team enjoys, but at least we finally had a team again.”

As the year progressed, talk emerged of what it would take to build a new football field – a daunting but well-received idea, especially by the football team.

“Logistically it seemed to be out of reach, but it’s hard to say ‘no’

when the kids flat out said they’d do whatever it took to get it done,” Bill Lane, a school board member and father of several players, said.

Given the players’ enthusiasm, Bill and several other fathers put in untold hours on the project to see it to fruition.

“We all got on board,” Tristan said proudly. “We had no idea what it would take, but we wanted it.”

A year ago in November, as the plan began unfolding, the first hurdle was the realization that one end of the field was three feet higher in elevation than the other. When a bid to level the field and prepare it came in at $265,000, the group took matters into their own hands.

“Let’s do it ourselves,” Coach Jeremy said, and that became the motto. “We couldn’t have done it without the support of the community and these kids. From the beginning, the boys have helped every step of the way. It’s their blood, sweat and tears that helped make this possible.”

Scot Buerkle, Tristan’s dad, unofficially became a project leader. An engineer for Mid-Rivers Communication, Scot’s background was just what the group needed to ensure the field was properly structured.

For the field to be leveled it took 600 yards of sand and fill, or 53 truckloads, and another 180 yards of manure for fertilizer. Area ranchers and community members volunteered thousands of hours to help. Borrowed skid steers, tractors and trucks were a common sight on the field. The football team eagerly helped

WE COULDN’T HAVE DONE IT WITHOUT THE SUPPORT OF THE COMMUNITY AND THESE KIDS. FROM THE BEGINNING, THE BOYS HAVE HElPED EVERY STEP OF THE WAY. IT’S THEIR BLOOD, SWEAT AND TEARS THAT HELPED MAKE THIS POSSIBLE.

— COACH JEREMY ROBERTUS

POST GAME DINNER

through the entire process, from picking rocks to pounding fence posts, to mixing cement.

“We picked rocks every day after school,” Jordan, the youngest of the three, said. “Loads of them, some as big as footballs. See the monument of them?”

The boys laughed as they pointed to a pile of rocks behind the crow’s nest.

“I didn’t think we’d ever be done picking,” Weston said.

“It kept you in shape,” Coach Jeremy laughed.

The plan was to let the field settle over the winter and hydroseed grass in the spring. Over the winter, as word spread, substantial financial contributions were made by Mid-Rivers Communication, The Bank of Baker and Blue Rock Distributing. Metal pipe was donated for the goal posts along with PVC pipe for field boundaries. Many businesses provided equipment and materials at or below cost. The spirit of the project reversed from “Can you help us with this?” to “What can I do to help?”

For many rural Montana towns, six-man football or co-op teams

is the only way football can be offered, and in most instances, it takes all the eligible students playing to make up the team. Almost every boy in Plevna High School plays football, making up a young, 13-player team – some of whom had never played football before this year.

“We’re all learning,” Coach Jeremy said.

In his first year of coaching the team, he included himself in that statement, but as the boys and he visited and bantered, the respect they have for their head coach was evident. “We all get along,” Tristan continued. He is one of only two seniors playing for Plevna and has a bittersweet attitude about graduating.

“These guys are my best friends,” he said. “We’re together all the time.”

“Well, we are cousins,” Weston added, and the three of them laughed, but he quickly agreed. “We look out for each other on and off the field.”

Jeremy conferred saying that he’s never coached a group of boys he appreciates as much as he does this football team. He makes a point of checking in with his players everyday outside of

practice and school to see how they are doing and give them encouragement.

Many of the boys are related, coming from families that have ranched in the area for generations.

“I’m the only one not related to someone around here,” Coach Jeremy joked.

Teasing aside, as they continued to talk about the last year, it was clear that without “all hands-on deck,” the field would not have been finished.

Spring finally arrived and the field was hydroseeded, but as summer unfolded, it was evident the seed failed to take, which meant drastic measures had to be taken.

“Turf was our only option at that time,” Scot said. “We got the school boards’ approval to put it in and they paid for it.

It was getting down to the wire, with a little over a month before our first game.”

The crew rototilled the hydroseed and reprepped the ground for sod. Then, another surprise came when four of the five expected semis, which were scheduled over two days, arrived on the first day. The crew of just over 30 diligently went to work to unload the heavy sod. As the day grew hotter, word of the additional trucks spread throughout the community and soon well over 50 volunteers were on hand, unloading, carrying and unrolling sod across the readied field.

“We planned to do it in two days,” Scot said. “But we did those four semis in one day. It took eight hours of non-stop work, but we had everyone helping. It was 100 degrees that day and everyone was exhausted. I was really worried about our crew wearing out, but they persevered to the end.”

For the next ten days, the community fire truck and ranch water trucks were used to soak the sod. Coach Jeremy, along with other fathers and community members, spent many nights making sure the field was watered down, and the sod was taking root.

Once the field was established, the goal posts constructed, the score board installed, and a crow’s nest built, Fallon County donated their fairground bleachers for the season. The crow’s nest is a point of community pride, strategically placed on the west side of the field to block the infamous Plevna winds, it not only provides prime seating and a protected room for the game to be called, but also storage and a concession stand.

With total expenditures of less than $100,000, just five weeks after the sod was laid, Plevna hosted their first home game in 48 years on a field built by the hands of the town.

Noticeably missing at the Saturday afternoon game was Plevna’s teenage girls. Just as dedicated to their sports, all the girls are needed for the volleyball team, and they were at an away game in Broadus.

As the day wound down, the three boys joined their teammates for a post-game dinner hosted by Jeremy and his wife, and the camaraderie continued as they piled plates with food and all sat together, age and class undistinguished.

“They’re such a great group of guys,” Coach Jeremy said. “I’m proud of them. We’re all proud of what we accomplished, but this team really bonded through this project.”

Soon the boys will replace their football cleats with tennis shoes, as football season gives way to basketball season – but memories of their first football season played on their new field will remain a highlight of their high school careers.

“This has taught the guys so much more than just building a field,” Jeremy said. “One day they’ll drive by and show their kids what they built when they were in high school. This field will impact families in Plevna for generations.”

“In my 42 years of teaching, administration, and coaching in schools across Montana, I’ve never seen anything like this,” Dennis added. “In a town this size, the way the entire community stepped up to get this done is unbelievable.”

CO-CAPTAINS, TRISTAN BUERKLE AND JORDAN PAUL (FRONT ROW) AND WESTON BUERKLE VISIT WITH COACH JEREMY ROBERTUS

Photo Credit: Terry Reed

SWEET GRASs COUNTY SWEET GRASs COUNTY

Only days before school commenced for the 2024 – 2025 school year, the superintendents of Sweet Grass County High School and Big Timber Grade School had to deliver the news that the hot lunch program would not be available.

“It was just two days before school started and we didn’t have a kitchen staff,” Big Timber Grade School

Superintendent Mark Ketcham said. “We had to let the parents know and were bracing ourselves for negative backlash and phone calls, but, amazingly, the exact opposite happened. People asked, ‘how do we help?’.”

We were amazed by the lOVE that was shown to our students... We really didn’t know how it would work, but thanks to this WONDERFUl COMMUNITY we accomplished it.

— SUSAN METCALF

Corey Austin, Superintendent of Sweet Grass County High School, agreed.

“Delivering bad news is never enjoyable,” he said.

“But we live in a community of ‘can do spirits.’”

When news reached Brooke Metcalf, mother of three students in the school system and owner of a local business, she knew she had to do something, and she wasn’t alone. Frantic parents, frustrated students, and concerned community members quickly began gathering resources.

“We’re going to feed those kids,” Brooke said to her mom. “We have enough to share.”

Brooke and her mother, Susan Metcalf, own Crazy Peak Boutique, a gift shop and café, and the duo were determined to let no child go hungry.

“With it being so close to school starting, I knew many of the families wouldn’t have room in their

budget for buying or even packing lunches,” Brooke explained.

Susan, who is also the Superintendent of Sweet Grass County Schools, agreed, adding that a relatively large percentage of Sweet Grass County students are from single parent households and/or lower income families and depend on the free and reduced-priced meals.

For the first few days of school, the After School Club prepared sack lunches for the students. During summer, the Club feeds around 45 kids daily, Monday through Friday, so director Jen Flategraff didn’t miss a beat expanding and continuing the program for the first week of school.

By then, Brooke and Susan were prepared.

“We didn’t know how many we would be feeding, or what it would cost. We just put lunches together and hoped for the best,” Susan said. “We all know kids perform better in school when they aren’t worried about being hungry and it was the intention of everyone to make sure every student was fed.”

For the next month, over 100 students received healthy lunches delivered to the two schools each day. As donations started pouring in, the mother-daughter team began offering hot lunches as well and many high school students frequented their café on McLeod Street during lunch break.

“We were amazed by the love that was shown to our students,” Susan said. “We couldn't have done it without the generosity of so many. We really didn’t know how it would work, but thanks to this wonderful community we accomplished it.”

Financial donations, which were matched by the owners of the Timber Bar, Tammi and Scott Baird, helped tremendously. Other businesses also donated large amounts, but most of the money came from local residents who were determined to feed the students until the kitchen was fully staffed and operational.

“It was such a relief to not have to worry about the kids getting fed,” Mr. Ketcham said. “All I had to do was provide the number of lunches we’d need for the day and lunch showed up.”

From a student barbeque hosted by Sky Federal Credit Union to a silent auction at Crazy Peak Boutique, the town rallied as the search continued for staff, with even the smallest donations making a difference. Finally, over a month after school started, a full kitchen staff was hired and the lunch program resumed.

“The way this community galvanized was incredible,” Mr. Ketchum continued. “They were on it within hours and didn’t give up

until we had a solution.”

“I’m very thankful for Big Timber,” Mr. Austin added. “The outpouring of support and solution sharing from parents and business owners to faith-based groups and members of the community – we all pulled together to ensure the kids were fed.”

Elk Fire FIGHTING THE

Jeff Barron, Fire Chief of the Tongue River Volunteer Fire Department in Ranchester, Wyoming, realized early that this year’s fire season was going to be a long one.

“There’s a cycle to fire seasons,” Jeff explained. “About every six years, in general, we have a big fire season. That, along with the dry weather conditions had us anticipating larger fires than usual. Although we had no idea what was going to transpire with the Elk Fire.”

Last year was exceptionally wet in the Big Horn Mountains, and the forest floors and mountain meadows were lush with grasses and brush until fall. The dried undergrowth didn’t green up when a drier spring returned this year, leaving a thick bed of flammable fuel. Coupled with hot, dry temperatures most of the summer and into fall plagued Wyoming with severe fire conditions lasting long past the typical fire season.

Early Friday, September 27, a lone column of smoke was spotted deep in the forest on the front side of the Big Horn Mountains, northwest of Dayton. Ignited by a lightning strike, the fire, soon named Elk Fire, quickly began attacking the tinder dry forest with a vengeance, growing from several acres to thousands within hours.

The Forest Service immediately had aircraft on hand and a crew dispatched. A day later, the Tongue River Volunteer Fire Department and other rural departments were called to a cooperative meeting with the Forest Service Type 3 Team where all possible scenarios were put on the table. At that point, they conjectured a minimal chance of the fire coming down the face of the mountain.

“There’s a cycle to fire seasons. About every six years, in general, we have a big fire season... Although we had no idea what was going to transpire with the Elk Fire.”

— JEFF BARRON, Fire Chief, Tongue River Volunteer Fire Department

In May, Jeff, along with Josh McKinley, Fire Chief of the Clearmont Fire Department, met with several area ranchers and their employees for a training session. The two fire chiefs covered fire behavior, how to approach a large fire and basic radio communication, leaving the ranchers prepped with basic firefighting procedures.

“The early communication with them really set us up for a good relationship when the Elk Fire took off,” Jeff said.

There are six volunteer fire districts in Sheridan County: Tongue River, Dayton, Clearmont, Big Horn, Story, and Goose Valley. The districts are formed through boundaries, with a volunteer fire chief heading each department. The fire chief, in turn, assembles the department and oversees all operations.

Each department serves the town in which the station sits and a part of the 2,500 square miles that encompass Sheridan County. Most of the departments operate with less than twenty volunteers, who also have fulltime jobs. Each year, the departments handle hundreds of emergency calls for their services, from wild and structural fires to medical calls, vehicle accidents, rescues and other emergency related incidents. In addition, all the departments provide mutual aid and assistance to each other if needed.

In the case of the Elk Fire, all departments were on hand as were multiple ranchers, and the Forest Service.

PHOTO BY JEFF BARRON

However, the strong weather front which blew in that night quickly extinguished that idea, and the fire began its savage attack backed by the erratic wind refusing to settle down.

“The windstorm took us by surprise for its ability to move the fire so quickly at night,” Jeff said. “The wind came in every direction and hit around the clock. Instead of fighting it offensively, it became a defensive fight and from the beginning, all we could do was decide what we could protect and how can we protect it.”

The angry flames became a mammoth inferno, challenging the firefighters and the residents of Sheridan County in a fight on the Big Horn Mountains like never seen before. As the Elk Fire gained strength, defense was the only option and for weeks firefighters, ranchers, and residents were at its mercy as containment was hopeless.

• elk fire •

The small volunteer fire departments and area ranchers diligently fought to save structures and attempt containment with backfires. These locals became heroes as their efforts saved all but two homes in the foothills and low-lying forest of the mountain front.

Weariness began to set into the communities of Parkman, Dayton, Ranchester and Sheridan as they watched the glowing fire by night and heavy smoke during the day. To show appreciation, community members reached out to the firefighters with moral support offering cards and signs and much appreciated meals, water, and donations.

“Everyone worked really intentionally to maintain communication with the community and to keep the camaraderie high,” Jeff said. “There was a mutual respect between all the different departments, the landowners and the communities that went a long way to keeping everyone on the same team.”

A month after it started, the Elk Fire had consumed much of the east side of the beautiful Big Horn Mountains, burning close to 97,000 acres and 17 structures. The cost to fight it has exceeded $43 million.

“It’s miraculous that no lives were lost,” Jeff said. “And just two homes.”

By late October, the fire finally ceased spreading, and the crew of over 1,000 shrunk to almost half the size. The volunteer crews

PHOTO BY TESSA ROSS

A month after it started, the Elk Fire had consumed much of the east side of the beautiful Big Horn Mountains, burning close to 97,000 ACRES and 17 structures. The cost to fight it has exceeded $43 MIllION.

PHOTO BY JEFF BARRON

returned to their jobs, and the communities began settling back to normal, though with a cautious eye on the mountain.

“Some of those logs will burn for months,” Jeff said, “So we’ll watch it all winter. Next year there’s concern over the watershed. The Tongue River is where Ranchester and Dayton pull their water from, and the spring runoff could cause flooding.”

A BAER (Burned Area Emergency Response) team is actively assessing the fire’s damage to determine what strategies need to take place moving forward. As mop up begins, crews will cold-trail the burned area, feeling for heat with their hands and detecting visually and with thermal detectors for any remaining hot or glowing embers which could rekindle the fire.

A barrier of black around the perimeter of the fire in chains thirtythree feet wide will be made to further safeguard against flare ups by ensuring that no roots, tree trunks or any other flammable materials are still burning. The effort is expected to run into next

summer while remediation on dozer and blade lines progresses.

“The fire moved so fast in some areas that it didn’t have a chance to sterilize the soil in its path,” Jeff said. “In those areas germination of grasses and trees will take place quicker, in other areas it will take longer to come back. At the end of the day, it isn’t how we wanted it to happen, but I’m proud of the contribution we made to fighting it and how the community stepped up to help out.”

Ascending Highway 14, travelers will see patches of green dotting the mountainside where spared trees stand against the blackened death of burned areas. By spring many of the meadows will be covered in wild flowers and native grasses. The Elk Fire ravaged the eastern front, and the majestic Big Horn Mountains may take on a new appearance and personality, but they will forever remain the heart of Sheridan County.

PHOTO BY MELANIE LIMPUS

TONGUE RIVER VOLUNTEER FIRE DEPARTMENT

DAYTON WYOMING

ROSS, MELANIE LIMPUS, LYDIA WALTER & PATTY CAYWOOD

The aftermath of the Elk Fire in Wyoming will be evident for decades. The fire, which engulfed close to 97,000 acres on the east side of the Big Horns, came dangerously close to the foothill communities in its path. It burned millions of dollars of timber and fence lines, multiple outbuildings, two homes and, for a time, displaced families, livestock and pets.

As volunteer fire departments from surrounding communities joined forces with the Forest Service to battle the blaze, hundreds of other volunteers stepped up to fill the needs of those affected by the fire. From feeding firefighters and first responders to hauling livestock and housing evacuees, everyone wanted to be part of offering their time, money and resources.

Patty Caywood and her husband, Nick, own the Parkman Bar and Grill in Parkman, Wyoming. On Saturday, the day after the fire started, one of Patty’s customers handed her a check and said, “use it to feed the volunteers.”

Within days, as the fire exploded to over 25,000 acres glowing across the eastern slope by night and choking the valley with smoke during the day, the Parkman Bar became an information center, a donation drop point, and the source of food for hundreds of firefighters.

When Nick, who was on the fire line, called Patty telling her it was time to evacuate because the fire was advancing toward Parkman, Patty grabbed what she could and left immediately for Sheridan. Later that day, once the threat had passed, she returned to check on her home and the bar, and found the parking lot full of Hotshot crews. She opened the bar, put coffee on, and started cooking. And for the next week, The Parkman bar was closed to the public while Patty served the firefighting community.

“I offered them the use of my place,” she said. “I didn’t know what it would turn into, but we ended up serving hundreds of breakfast burritos, sack lunches and dinners to the crews.”

Patty wasn’t the only community conduit, John Szymaniak, of Ranchester, found a need to fulfill as well. As the residents of Parkman, Dayton and Ranchester experienced a week of adrenaline rushes, working to protect property, saving livestock and trying to outsmart the fire, the chaos ushered in communication problems.

With phone calls flooding the local fire departments and information running rampant, John took to social media and began matching people with expressed needs to those who could fulfill them. His Facebook page, Elk Fire Volunteers Group, had

PHOTO

TESSA ROSS

PHOTO BY MELANIE LIMPUS

PHOTO BY TESSA ROSS

“We were all working toward a common goal. I wanted to help put all the resources together so people could be helped.”

— JOHN SZYMANIAK,

immediate followers posting to help or sharing needs.

“We were all working toward a common goal,” he said. “I wanted to help put all the resources together so people could be helped.”

At the Parkman Bar, Patty was spending so much time preparing food, there was no time to do the shopping. With the help of Chelsea Kukowski and Ashley Stimpson, two of Patty’s bartenders, the three systematically made and packed meals three times a day and delivered them to Hotshot camps. The Parkman Bar was providing food for free, so when Patty reached out to the community, through her Facebook page, people responded.

“The community stepped up and things started arriving,” she said. “It was unreal. We were not only feeding the volunteers and firefighters, but we were supplying them with water and Gatorade, t-shirts and socks. My storage room was

completely full of donated items.”

Meanwhile, with 2,500 followers on John’s Facebook page, offers of food, water, trucks and equipment were plentiful. Groups reached out with monetary donations. People opened their homes and offered their campers. Someone offered to wash clothes and another asked if she could bake cookies for firefighters.

“It was amazing what people were willing to do,” John continued.

The Sheridan Fire Department transferred calls to John to coordinate help finding trucks and trailers to move livestock. When a rancher asked for assistance moving over 400 head of cattle from summer pasture in the Big Horns, he sent out a plea on John’s page.

Lydia Walter’s husband, Sam, answered that call. The Walters live on the 40 Mile Hutterite Colony outside of Lodge Grass

“I give credit to the ranchers that showed up and worked so hard to save our property,” she continued.

“Without

their perseverance, we might have lost everything.”

— DRUANN KERNS

and when they heard the request, they didn’t hesitate. Taking their own semi, they joined another 12 semis and trekked up Highway 14, arriving at the ranch’s summer pasture just as dawn was breaking. After helping load the cattle, the truckers worked their way back down the mountain as Lydia snapped photos of the convoy.

“It’s so heartbreaking,” she said. “There wasn’t much we could do except pray for the firefighters and the ranchers.”

Back at the Parkman, Patty and her crew continued serving over 100 meals a day. By now the Hotshot camps were expectant and excited when the car full of food worked its way up the mountain.

“Chelsea and Ashley know their way around this area,” Patty said. “I was confident they knew where the Hotshot camps were set up and that they wouldn’t get in the way. Everyone loved seeing them show up and were so thankful for the food.”

As the fire continued to rage, the town of Dayton and many rural families were asked to evacuate. Druann Kerns’ family was evacuated from the ranch that’s been in their family for more than a century. She and her husband, their son and daughter, and their families all have homes on the property. When it was time to evacuate, they didn’t hesitate.

“It was surreal,” Druann said. “You quickly decide what’s important to you and what’s not.”

The fire came within feet of devouring the homes and outbuildings. Had the wind not changed direction, her story might have had a different ending, but on that night, they were fortunate.

PHOTO BY LYDIA WALTER

“I give credit to the ranchers that showed up and worked so hard to save our property,” she continued. “Without their perseverance, we might have lost everything.”

John agreed, adding that the local volunteer fire departments put themselves in harm’s way to protect homes.

“They chose not to leave when the other departments pulled out and it was a testament to their commitment to our communities,” John said. “They are truly vested here.”

As the fire left the northern area and continued blazing south, the community of Story was now in harm’s way.

“We might live 40 miles apart, but we’re still neighbors,” John said. “So, when the fire moved down the mountain, it was our turn to be there for them.”

A brigade was formed from John’s page and over the course of several days, volunteers armed with rakes, shovels and wheel barrels descended upon the town and began a cleanup around 25 of the homes that stood the greatest chance of burning.

“We did everything we could to make the homes defensive,” John said. “If fire would have made it to Story, there would be nothing left. But maybe our efforts would have slowed it down. We praise the Lord it didn’t happen. It would have been a terrific disaster.”

With the attention directed toward Story, the Parkman Bar was no longer needed as the food hub and the point of distribution, but Patty didn’t stop. She packed up the remaining donations, hauled them to Story and began making plans for a community

fundraiser.

It seemed to be just what was needed, as on October 21, the Parkman Bar hosted a free community gathering with music provided by Tris and Dave Munsick. Vehicles lined both sides of the highway, leading up to the business, and over 500 people came to enjoy themselves, listen to music and fill up on free chicken wings. With open hearts and pocketbooks, the freewill offering brought in over $14,000, which Patty donated back to the area volunteer fire departments.

“I don’t believe in charging for community outreach,” Patty said. “We wanted the community to come and eat and relax after all we’d gone through.”

With snow finally falling in the higher elevations, the Elk Fire is finally contained. For the folks living through the fire, it’s been

PHOTO BY TESS ROSS

PHOTOS BY PATTY CAYWOOD

a blur of time and a test of their emotions and perseverance. As the assessment of damages takes place, volunteers are now preparing to assist with cleanup and rebuilding fences. John hopes what he witnessed during the fire will continue.

"I’d like to see it keep going long after the fire,” he said. “There are people in our community that could use help now and then. Elderly, veterans, maybe we can help them in the future. A good thing was started, and it would be a waste if it didn’t continue.”

The state of Wyoming had a torturous fire season losing close to a million acres. But when communities band together to move forward, the loss is easier to bear.

“It’s the cowboy way here,” Patty said. “It was unorganized chaos for a while, but this community stepped up in ways I couldn’t imagine. What they created in their generosity was beyond anything anyone could ever do on their own. We’re very blessed to live here.”

The Alpine Science Institute offers: Bachelor

and Mountain

AA, AAS and AS degrees in Outdoor Recreation, Expedition Science and Regenerative Food Systems. WWW.CWC.EDU

Stocking Up the Stocking Up the

What happens when the power goes out for days because of a storm or there is a local or national emergency? How long can you feed your family without depending on an outside source?

Living in Montana or anywhere in the northern parts of the country, we have days when it’s snowing horizontally and not worth risking life and limb to venture into town for groceries. It’s handy to have staples on hand so you don’t have to think twice about it. Our only security is what we can provide for ourselves. It takes preparation to create a well-stocked food storage plan, and the best time to start is now. Having plenty of food and necessary supplies on hand is nothing new for many of us. For folks in rural communities, running to the store can be an all day outing. And after living through the supply chain fluctuations over the past several years, we understand the reality that having stocked shelves at the grocery stores is not a guarantee.

How to Start

The first step for your long-term food storage shopping list is to keep track of what your family eats on a daily and weekly basis. Store what you use in realistic amounts. This provides a better understanding of what you’ll need for a month, three-month, or even year-long plan.

It’s difficult enough to buy groceries these days, so adding additional food to build a surplus can seem daunting. Start by adding a few things to your cart each week to reach a three-month supply. You can always expand once you have enough.

There are recommended amounts based upon well-versed sources in what it takes to feed the average household of four people for three months or one adult for a year. (If there is not a specific amount after the listed food, it’s more of a personal preference.)

While it’s wonderful to have a freezer full of vegetables from the garden or game from hunting, keep in mind that it’s a fragile system. In the case of a long term situation, a generator will buy you time but will only last so long. This list focuses on food that does not require electricity to maintain its quality.

Bulk Staples

Includes the basics for baking and calories required to survive. Don’t purchase what you won’t use! Store in food-safe containers.

ONE PERSON/3 MONTHS

Flour - 10 pounds

Wheat - 65 pounds (Grind for baking, as well as salads and breakfast dishes.)

Cornmeal - 13 pounds

Sugar - 13 pounds

Brown Sugar - 1/ 1/2 pounds

Molasses - 1/4 pound

Honey - ¼ pound (Honey is great for baking, and soothes sore throats and coughs.)

Maple Syrup - 1 quart

Baking Soda - 1/4 pound

Baking Powder - 1/4 pound

Corn Starch - 1/4 pound

Dried Beans - 10 pounds

Lentils - 1 1/4 pounds

Dried Bean Soup Mix - 1 to 3 pounds

Dried Pasta - 15 pounds

Rice - 25 pounds

Powdered Milk - 25 pounds (Repackage dried milk in jars with oxygen packs, and use a vacuum sealer to pull the air out of it. Lasts up to two years without an issue as long as they’re kept in a dark area.)

Evaporated Milk - 5 cans

Sweetened Condensed Milk - 1can

Iodized Salt - 1/4 pound

Cooking Oil - 1 gallon

Olive Oil - 1/2 gallon

Vinegar

Apple Cider Vinegar - 1/2 gallon

White Vinegar - 1/2 gallon

Dry Yeast - 1/3 pound

Coffee - 10 to 20 pounds

4 PEOPLE/3 MONTHS

Flour - 30 pounds

Wheat - 200 pounds

Cornmeal - 40 pounds

Sugar - 40 pounds

Brown sugar - 5 pounds

Molasses - 1 pound

Honey - 5 pounds

Maple Syrup - 3 quarts

Baking Soda - 1 pound

Baking Powder - 1 pound

Corn Starch - 1 pound

Dried beans - 40 pounds

Lentils - 5 pounds

Dried Bean Soup Mix - 5 to 10 pounds

Dried Pasta - 45 pounds

Rice - 70 pounds

Powdered Milk - 70 pounds

Evaporated Milk - 15 cans

Sweetened Condensed Milk - 5 cans

Iodized Salt - 1 pound

Cooking Oil - 3 gallons

Olive Oil - 1 gallon

Vinegar

White vinegar - 1 gallon

Dry Yeast - 1 pound

Coffee - 10 to 20 pounds

Tea Tea

Apple cider vinegar - 1 gallon

Meat

Track your family’s daily intake of meat and calculate what you’ll need in terms of pounds. This can include canned tuna, chicken, beef, or home-canned meat.

Freeze-dried meats are often sold in 10-pound cans and can be easily incorporated into meals.

Don’t forget jerky and other dried meat!

Fresh Produce

Many fruits and vegetables can be stored without refrigeration. A root cellar is the optimum storage space, but you can also use a cool, dark space in your basement, crawl space, or even closet.

ONE PERSON/3 MONTHS 4 PEOPLE/3 MONTHS

Potatoes - 15 pounds

Squash and Pumpkins - 15 pounds

Potatoes - 40 pounds

Squash and pumpkins - 40 pounds

Canned Goods

Apples - 7 pounds

Apples - 20 pounds

Include both goods from the store and home-canned, if capable.

ONE PERSON/3 MONTHS 4 PEOPLE/3 MONTHS

Fruits and Vegetables - 100 quarts in a mixture of both fruits and vegetables.

Fruits and Vegetables - 320 quarts

Beans - 8-12 cans (these are more convenient than dried beans) Beans - 24-36 cans

Tomato Sauce and/or Stewed Tomatoes - 10-20 cans (or half the amount in quarts)

Tomato sauce and/or Stewed Tomatoes - 30-60 cans

Packaged Foods

While these are not absolute necessities, they’re handy to have on hand and help vary the menu.

ONE PERSON/3 MONTHS 4 PEOPLE/3 MONTHS

Peanut Butter - 1 ¼ pounds Peanut Butter - 4 pounds

Jellies or Jams - 1 pound Jellies or Jams - 3 pounds

Salad Dressing - 2 cups Salad Dressing - 1 quart

Mayonnaise -20 ounces Mayonnaise -64 ounces

Ketchup - 20 ounces Ketchup - 64 ounces

Mustard - 9 ounces Mustard - 28 ounces

Cake or Brownie Mixes Cake or Brownie Mixes

Carrots - 7 pounds (These can be buried in a bucket in the ground and covered with straw for long term storage.)

Onions - 12 pounds

Carrots - 20 pounds

Onions - 40 pounds

Dehydrated

You can dehydrate a lot of food to have on hand. Just be sure to vacuum seal it in jars or mylar bags and add a desiccant packet to keep it fresh for up to two years.

✔ Apples

✔ Banana Chips

✔ Pears

✔ Roma Tomatoes ✔ Minced Garlic

✔ Shredded Zucchini

✔ Chopped Carrots

✔ Chopped Celery

✔ Green Beans

Freeze-Dried

Including freeze-dried cheese and eggs in the long-term storage lineup is a useful addition.

✔ Cheese

✔ Eggs (Can be used as is, or for baking and cooking)

Water

The average person requires a minimum of one gallon of water per day. That includes drinking, cooking, and washing. You’ll need to store 360 gallons of water if you don’t have a potable source. Keep stored water in a cool, dark place.

It’s also a good idea to have some sort of water filtration system available, and a gallon of bleach is also critical in water purification.

Additional Items

✔ Protein Powder - Adding powder is useful to consume an adequate level of protein.

✔ Powered Drink Mix - Add powdered drink mixes to add flavor, electrolytes, sodium, and minerals.

✔ Vitamin C and Other Supplements - Have a basic line up of vitamins and supplements to make sure your immune system remains strong.

✔ Canning Salt - Handy to have on hand because in a pinch, salt can become scarce

✔ Medications - Make sure prescription medications are up to date and you have as many as possible at a time. A med kit also provides several different antibiotics along with other useful medications.

✔ Pet Food - Triple your monthly supply of dog or cat food.

✔ Canning supplies - Buy extra lids, rings, jars, and additional ingredients such as pectin, ascorbic acid, and pickling spices.

✔ Toiletries - Stock up enough soap, shampoo, deodorant, and feminine products to last a few months.

Christmas RAISED IN THE WEST

GiftGuide

MONTANA GIFT BASKETS

For a beautiful gift box of Made in Montana products, Oswald Farms Beef has you covered. Ranging in price from $25 to $250, each box is customed designed and filled with beef jerky, summer sausage, pepper sticks and meats along with locally sourced candy, jelly, spices, teas and more. Call to order: 406.860.0828 or stop by 4170 US Hwy 310, Rockvale, MT.

WE’VE GOT YOU COVERED

At Sylvan Peak Mountain Shop, you’ll find everything you need to stay warm this winter. From hats and mittens to jackets and footwear, we provide outdoor clothing and gear for everyone in the family to enjoy the outdoors. Stop by for cross country ski and snowshoe sales and rentals. 9 South Broadway, Red Lodge

MORE THAN JUST AN AG STORE!

This one stop store in Miles City has something for everyone. At Cowtown Ag Supply, we go beyond supplies for the ranch, we also offer a full range of clothing for the entire family! Popular brands include Cinch, Panhandle Slim, Wrangler, Kimes Ranch, Twisted X, Anderson Bean and more! You’ll be sure to find gifts for everyone on your list and something for yourself too! 501 Pleasant St, Miles City, 406.234.4575

MORE THAN JUST A BOoK STORE!

You’re in for a treat when you visit Down Home on the Yellowstone, where you’ll find new and used books for newborns to octogenarians! The quaint coffee shop invites you to sit down and stay awhile. Grab a book or visit with friends and enjoy locally sourced pastries, teas and coffee. You’ll be sure to find something for yourself or someone on your list. 522 Pike Ave, Columbus 406.290.5655

Studies say that for every dollar spent locally, it is turned over seven times in the local economy. That means that when you support a small, local business that money is staying in the community and supporting families, jobs, schools and the economy. During this season of gift giving, please make it a

priority to shop local. Take a trip to the small towns and visit their shops or browse their websites. You’ll not only find some unique gifts for the ones on your list, but you’ll be making their Christmas brighter too! Start here with our 2nd Annual Christmas Gift Guide!

NATIONAl PARK lOVERS

How about a signed copy of the Nature Guide to Glacier & Wateron Lakes National Parks – or- Found Photos of Yellowstone from our own contributing author Amy Grisak? Amy has spent years exploring national parks and has compiled the things she really loves into her books. Find these and more of her books at: amygrisak.com

TOP IT OFf

Claim your broke Cowboy hat from the Worn Out West Collection by Paris Montana. We cull the finest from the herd and preserve the cowboy DNA so you can own a piece of the real Wild West. Add a custom band, concho, feathers etc. from our well stocked hat bar and your brand or initials to make it your own. Paris Montana Mercantile, 19 S Broadway, Red Lodge, www.luvparismontana.com

ONE OF A KIND GIFT IDEAS

At KLS Designs, designer/seamstress Kristen Adkins creates each item herself using beautiful leathers and Pendleton©️ Wool. From neck cowls, purses, wallets, jackets, home decor and more, KLS Designs has unique one-of-a-kind gift ideas for everyone! Made locally between Clark, WY and Belfry, MT. www.KLSDesigns.com

DRES YOUR BABY IN STYlE

Visit Montana Dress Co & Boutique their store at 2814 2nd Ave N, downtown Billings or online at www.montanadress.com for fun & unique baby items, perfect for gift giving.

IT’S All ABOUT STYlE

With good basics, you’ll have endless options and Cricket Clothing Co offers an array of basics for every style and budget. From clothing to accessories, they have you covered, but there’s more! They can also accessorize your home! From candles to dishware and wall hangings to towels. Shop for gifts or for yourself! 2814 2nd Ave N, Billings. 406.259.3624. shopcricketmt.com

UNIQUE GIFT IDEAS

Give the gift of art this holiday season! Local Montana artist Melanie Fabrizius merges her love for western culture with her graphic design skills, specializing in creating distinctive and unique rodeo posters, blankets, totes and much more. Visit FancyMF.com today!

WIlD & WHIMSICAl

For a simple, affordable, and practical gift for yourself or someone else, how about a bundle of blank greeting cards? Acrylic Melon, a Wyoming artist who was raised in Montana, offers four styles from her original paintings. A package of four is just $15. Free shipping and guaranteed deliver by Christmas if you order by Dec 15! Email mel.hoefle@gmail to order.

GIVE SOMEONE THE BOoT

Built for comfort, warmth, and stirrup-ready grip, Kenetrek Cowboy Pacs are perfect for cold days on the trail or around the

WRAPPED IN BEAUTY

Elevate your Western style with MT Wild Rags. Handmade in Montana from domestically sourced materials, these scarves are a testament to true American craftsmanship. Customize your neckerchief to suit your unique style and enjoy a lifetime hem guarantee. Explore our collection at mtwildrags.com and own a piece of the Wild West.

BlOoMING BEAUTIFUllY

Vera's Garden is Stillwater County’s Premier Flower and Gift Shop. Grab a coffee and browse through our local art, jewelry, bath products and specialty chocolate bars. We also have a large selection of unique houseplants and plant themed gifts. Order a flower arrangement for a loved one or pick up some flowers for yourself! 514 East Pike Ave, Columbus, 406.290.5040 https:verasgarden.art

HANDPICKED JUST FOR YOU

R & R Trading is a unique, antique boutique featuring quality ladies clothing, fine accessories and jewelry, and an antique furniture collection. These selections in home décor and western items come from estates, auctions, markets and Montana’s cottage industries. Take BUY ONE, GET ONE!

SPEND THE DAY IN A

SmallTowN

FOR FINE ART

A nonprofit fine art gallery, Two River Gallery, features Montana artists in a variety of mediums including jewelry, pottery, bronze, iron, sculpture, furniture & photography located in historic, downtown Big Timber. Be sure to drop by and spend some time admiring the talent of so many. 226 McLeod St. Tues – Fri 10-4, Sat 10-2, Jan-April 406.932.4009

Be sure to check out Gusts’ beautiful line of cookware just in time for the holidays, for a limited time, we are offering a free gift of a ceramic baking dish for each purchase of a Staub cast iron cocotte, skillet or sauté pan. We also carry Staub ceramic cookware, Henckels knives, USA pans, Nordicware and Ballarini cookware. For all your cooking needs, visit Gusts! 200 McLeod St., Big Timber

ENHANCE YOUR HOlIDAY MEAl

Give the gift of flavor this Christmas with a smoked and cured, boneless ham by Pioneer Meats. Expertly crafted and ready to enjoy, these hams bring the perfect holiday centerpiece straight from our family to yours. Local, delicious, and made with careonly at Meats of Montana, 209 E 1st Ave, Big Timber. Call to place your order: 406.932.4522

PURVEYORS OF THE UNIQUE

Step inside Crazy Woman Trading for an array of eclectic gift ideas. Fashionable and fun, from the proprietors own line of jewelry to clothing that demands attention, every nook and cranny holds a cache to be discovered. 214 McLeod, Big Timber

A TOUCH OF MONTANA

Crazy Peak Boutique, a gift shop and café in one! Offering mouth-watering, homemade menu items in their café and handmade items from vendors all over Montana including more than twenty from Sweet Grass County in their gift shop. Crazy Peak Boutique is as unique as the people on your list. 216 McLeod St, Big Timber. Follow them on Facebook at Crazy Peak Boutique.

A FlAIR OF BIG TIMBER

Plan on spending some time when you stop by at 219 McLeod St., showcasing beautiful vintage clothing and jewelry and gorgeous antique furniture, you’ll be sure to find a treasure that pleases you. from rustic metals and home décor to authentic western hats, boots and even tack. (Consignors are welcome)

A BEAUTIFUl PIECE OF MONTANA

Looking for a handcrafted gift or a unique piece for your home? Stop by Thistle Creek. Brimming with creations from local artists to beautiful imports, there is something for every budget. Check out their new line of BBQ Post’s all leather, fully lined bags or cozy up with a 100% alpaca throw as soft as cashmere. 133 McLeod St., Big Timber. www.thistlecreekmt.com