Borderland Brewery Celebrates

St. Alphonsus Students Place in Creative Awards

Back row: Christine Joyner (8th gr.) 1st place computer art, Oshun High Hawk (7th gr.) 1st place poetry, Nathan Pengilly (8th gr.) 3rd place poetry.

Middle Row: Fr. Michael Hickin, Mya Hoffman (6th gr.) 2nd place art, Danilynn Thompson (7th gr.) 1st place art, Brett Bryant (8th gr.) 2nd place poetry.

Front Row: Tristan Thompson (4th gr.) 3rd place poetry, Porter Pritchard (4th gr.) 1st place poetry & 1st place art, Demetrius Janis (4th gr.) 2nd place poetry, Linda Kempel, Catholic Daughters Representative

McKenzie Regner (8th gr.) 1st place essay and Christian Tollefson (6th gr.) 3rd place art.

Each year the St. Alphonsus Catholic Daughters host a contest providing many divisions and categories for students to submit their work. There were two themes students could choose from: "Where is God in My Life When I'm Struggling" and "With God, All Things Are Possible." All 1st place winning entries will be submitted to the state competition level. The students pictured were awarded for their creative submissions.

Frank White speaks to students during his presentation about “Drugs and Society.” White is a motivational speaker and sociology professor at the University of North Dakota. He gave a presentation at Langdon Area High School on March 16.

Northern Lights Arts Council March Art Student of the Month

Christine Joyner, an 8th grader at St. Alphonsus, used her iPad to create this digital art. Her parents are Matt and Alliey Economy. The following is a list of both the “A” and “B” Honor Roll students for the third quarter of the 2021-2022 school year. To be on the “A” Honor Roll a student must obtain a quarterly GPA of 3.5 or higher, have no letter grade below a B- and no more than one letter grade below an A-. To be on the “B” Honor Roll a student must obtain a quarterly GPA of 3.0-3.49, have no letter grade below a C- and no more than one letter grade below a B-.

Grade 12- A Honor Roll Shaun Goeser Whitney Pankratz Ashley Perry Jacob Pollestad

Grade 11 - A Honor Roll Taryn Amble Amelia Hall Patrick Haus Paul Haus Halle Jabs

Grade 11 - B Honor Roll Markus Kingzett

Grade 10 - A Honor Roll Nickolas Kingzett Emmy Pankratz

Grade 10 - B Honor Roll Levi Woodrow

Grade 9 - A Honor Roll Payton Hall Natalie Perry

Grade 9 - B Honor Roll Cody Amble Grade 8 - A Honor Roll Zach Estenson Tanner McDonald

Grade 8 - B Honor Roll Max Brown Johnathan Christie Chloe Foster Evan Hall Kade Hansen

Grade 7 - B Honor Roll Noah Foster Bridget Pankratz

Munich Public School wishes to recognize those students who have improved their academic standing from the second to the third quarter. Therefore students who have increased their GPA from the second to third quarter will be named to the STAAR (STudents Advancing Academic Record) list. For the third quarter those students are as follows:

Dexter Biby Max Brown Colton Buchweitz Mariah Covert Zachary Estenson Amelia Hall Evan Hall Payton Hall* Kade Hansen Patrick Haus* Nickolas Kingzett* Bridget Pankratz Emmy Pankratz Whitney Pankratz* Ashley Perry* Natalie Perry*

*Indicates student who has maintained a 4.0 for both second and third quarters.

Solution on page 14

in eggs is about 200 milligrams, yet has a minimal impact on overall blood cholesterol levels in people. Trans and saturated fats have been found to have a larger impact on cholesterol levels and should be monitored. An egg's nutritional value far outweighs the cholesterol level; they are very filling and would be a great option to have as part of your daily diet.

One thing I have never tried, but have wanted to, is pickled eggs. I’m not a large pickle fan in general, but pickled eggs have always fascinated me. NDSU Extension is part of the North Central Region Food Safety group. They produce a publication every two months that you can get information about several different food safety topics. The March/April 2022 issue is all about eggs and is now available for viewing. Feel free to sign up for all the publications at https://extension. missouri.edu/programs/food-preservation. You can also call our office at 256-2560 or email katie.d.henry@ ndsu.edu to request a copy from us. NDSU publication from Julie Garden Robinson helps us make the perfect hard-boiled eggs to enhance our egg eating and pickling experience. It just takes three easy steps and can be done in just a little over 15 minutes. Perfect Hard-Boiled Eggs:

If eggs are “boiled” too long, they can acquire a “green halo” around the yolk. This happens because of a chemical reaction between the iron and sulfur in the egg. Although this does not make the eggs unsafe, it might make them less appealing. Instead of “hard boiling” eggs, the Egg Nutrition Center recommends this three-step method for perfect hardcooked eggs: Place eggs in a single layer in a pan; add cold water to cover eggs by 1 inch. Over high heat, bring to a full, rolling boil where large bubbles break the surface of the water. Immediately remove from heat, cover pan and set the timer for 15 minutes for large eggs (or longer for extra-large eggs). Use kitchen tongs or a slotted spoon to remove eggs and place in a bowl of ice-cold water to chill. Crack, peel and eat or place in the refrigerator to enjoy later. Dilled Eggs: 1½ cups white vinegar • 1 cup water • ¾ teaspoon dill weed • ¼ teaspoon white pepper • 3 teaspoons salt • ¼ teaspoon mustard seed • ½ teaspoon onion juice or minced onion • ½ teaspoon minced garlic or 1 peeled garlic clove

Spring is definitely coming. This week, I have had several discussions about baby chicks, ducks, an attacking mother hen, hatching eggs, and have seen posts online asking about pickled eggs. It was a pleasant surprise to see some information come across my desk all about eggs. It brought back memories of watching eggs hatch in my sister’s incubator, her brooding hen running around her yard with 12 babies following, seeing the baby birds at farm supply stores every spring, coloring eggs as a child, and eating those pretty hard-boiled eggs for breakfast Sunday morning.

Eggs are nutritiously dense and usually readily available at the grocery story, a local farmers market, or through a single producer, fresh from their operation. The color of the egg does not reflect on the nutritional value of the egg. A large chicken egg contains 1 ounce of protein, 5.5 grams of fat, and is just 80 calories. The yolks are full of vitamin D and a lot of other vitamins and minerals that are good for our bodies. If you have heard in the past to avoid eggs if your cholesterol is high, it’s been found through studies that the amount of cholesterol found Pickling solution: Bring all the ingredients (except the eggs) to a boil, reduce the heat and simmer for five minutes.

Packing the jars: Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar. Completely cover the eggs with the hot pickling solution, place the lid on the jar, and refrigerate immediately. Allow eggs to cure for 1 to 2 weeks for best flavor. Eggs should be eaten within 3 to 4 months.

One important thing to remember as you try some pickled egg is that pickled eggs should NEVER be canned! It is not safe to do so. Have fun this spring enjoying everything about eggs.

By Mike Moen, Prairie News Service and Nick Vorlage

Simone Wai, co-founder for Fargo-based Folkways, which hosts the Red River Market, says in her experience, local marketing partnerships are another way communities can help these ventures succeed and become economic assets.

"These organizations want to use the farmers market to advertise their community to new residents. I know a lot of communities in the area are struggling with attracting new residents, and this is an awesome way to do that," Wai said.

Wai says communities should consider adding these types of markets to other events, such as concerts.

Langdon and Walhalla both have farmers markets: the Langdon farmers market is held from 4 - 6 p.m., Thursdays at St. Alphonsus Park, July – September. Walhalla holds a farmers market from 9 a.m. – Noon on Saturdays, July – September.

Within a few months, farmers markets are expected to return across many North Dakota communities, and more are still being asked to join in. At a recent workshop held at Dakota College in Bottineau, a number of stakeholders tied to local food production discussed the importance of farmers markets and its involvement in community support.

A speaker at the event noted that while farmers markets may not be huge economic engines, they do create positive gains, which are felt in a variety of ways.

"Those sectors that are impacted are not just going to be in the case of a farmers market farming sector, right? They're also going to be the places where employees, for example, spend their money - so on things like child care and grocery-store sales," said Becca Jablonski, Food Systems Extension economist from Colorado State University. Jablonski was one of the event’s featured speakers.

Call for Votes in Walhalla Mural Contest

The public is invited to vote in the Walhalla Mural Contest to help determine which of the four finalist entries will be painted on a Walhalla building wall.

The four final concepts were selected from 14 submissions following the call for artists to help design a unique piece of public art that represents the culture and vitality of the City of Walhalla and the surrounding Rendezvous Region. The winning design will be transformed into an iconic, mustsee, outdoor wall mural within the City of Walhalla with a site yet to be chosen. The finalist selections were made by a committee of the Walhalla Brush Bunch and Rendezvous Region Tourism Council (RRTC). The winning entry will be selected and announced to the public after April 5. The committee will work with the chosen artist to locate local volunteers willing to implement the design onto the chosen public space. Members of the Brush Bunch are coordinating for the mural site and the painting of the mural.

This design project is funded with a grant from the North Dakota Council of the Arts, a cash match from the Rendezvous Region Tourism Council, and a local, in-kind match. Completion date for the project is June 15 with a public reveal event set for June 30. The grant is coordinated by RRTC members.

The Rendezvous Region Tourism Council represents Cavalier, Pembina, and Walsh county communities in northeastern North Dakota. The Council’s mission is to build a cohesive tourism brand through education, marketing, and amenity enhancement.

The final four entries are displayed in the Walhalla Heritage Gallery window with an explanation of each artist’s concept as submitted. Ballots are available at the Walhalla City Office during regular office hours and are to be returned to that office or to the Gallery on Tuesdays. Voting is open now through March 30; one vote per person is allowed.

Cavalier County Senior Menu

Cavalier County Senior Meals & Services, Langdon

Monday, March 28 Hamburger Casserole/Green Beans/Muffin/Fruit

Tuesday, March 29 Chicken Kiev/Wild Rice/Pea Salad/ Fruit/Rice Cereal Bar

Wednesday, March 30 Turkey/Gravy/Dressing/Mashed Potatoes/Corn/Cranberries/Poke Cake

Thursday, March 31 Egg Bake/Sausage Patty/Hash Browns/Orange Fluff Salad EBT/SNAP accepted.

Full cost of a meal: $8.00. Suggested Donation: $5.50 for those over 60 years of age. Please contribute what you can. Those under 60 are required to pay the full cost of the meal. Menus are subject to change. Due to COVID-19 we have been experiencing shipping issues and food shortages.

Cavalier County Senior Meals & Services is located at 211 8th Ave. in Langdon.

Friday, April 1 Beer Battered Pollock/Fries/Broccoli Slaw Salad/Fruit