Destination Sheridan Spring 2018 by Kristen Czaban

FOOD CULTURE

14 WHAT GROWS HERE

18 FARM TO PLATE

20 A CRAFTY PLACE

26 ADDING VALUE

30 PRODUCING FLAVOR

34 HOW TO EAT LOCAL

48 TASTES OF SHERIDAN

54 WILD FOODS

58 TEACHING CHEFS

64 RESTAURANT REALITIES

EAT Local SPRING/SUMMER 2018

24 38 40 42 44 46 70 72 80 82 86 88

Bighorn Mountains Town of Ranchester Town of Dayton Community of Story Community of Big Horn Town of Clearmont Parks, pathways, trails Sheridan art scene Area battlefields Museums Calendar of events Churches

EDIBLE ART

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90 Health & wellness directory 92 Directory of services 94 Sheridan County census data 95 Wyoming Information Center 96 Advertising directory PUBLISHED BY:

Welcome

FROM THE COUNTY COMMISSIONERS

TO SHERIDAN

FROM THE CHAMBER OF COMMERCE

hether from the area or visiting our beautiful community, the Chamber of Commerce and our business community welcome you to experience the Sheridan area.

Sheridan County boasts a strong, diverse economy, which provides countless opportunities for residents, visitors and businesses. We take pride in our historic Main Street and city full of vibrant retail stores, restaurants and service businesses, all ready to create your one-of-a-kind experience. In our outlying areas, you’ll find quaint towns with unique shops and charming people. For the outdoor lover, the Sheridan area is a gold mine for enjoying nature’s beauty with world renowned hunting, snowmobiling, cross-country skiing and other outdoor recreation opportunities. Visit the incredible Bighorn Mountains or stroll our city pathways.

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Art and culture are also mustdo’s on the list of experiences in the Sheridan area. Catch a fantastic show or concert at the historic WYO Theater or Whitney Center for the Arts, visit our many art galleries, check out the sculptures throughout the downtown area or take an art class at one of our art centers. History lovers will find fascinating museums, battle sites and cemeteries. Thanks to high quality schools, medical facilities and senior services, as well as a low crime rate, friendly neighbors and low taxes, Sheridan is the perfect place for families and retirees. Businesses in the Sheridan area enjoy a tax-friendly business climate, low property

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taxes and no state income tax. The Chamber can connect you to the numerous business resources available that make the Sheridan area ripe for starting and growing a business. Whether you’re a resident or a visitor, we would love for you to stop by the Chamber of Commerce office at 171 N. Main St. in our historic downtown. We can help you make the most of your time in Sheridan County and connect you with all the opportunities and experiences our area has to offer.

The Sheridan County Commission, from left, includes Tom Ringley, Steve Maier, Terry Cram, Mike Nickel and Bob Rolston.

he Sheridan County Board of County Commissioners welcomes you to Sheridan County. You will discover that our

fine county is a welcoming place. Our citizens who chose to live, work and raise their families in Sheridan County are imbued with our Western heritage and culture and proud to

share it with others. Part of that heritage is the Sheridan brand of Western hospitality. Don’t be surprised if a total stranger waves to you from their truck or says “Howdy” when you pass on Main Street. It’s the Sheridan way. It has been since Sheridan County was established in 1888. Quality of life is a hallmark of Sheridan County. It makes people want to stay here, and draws others to move here or visit. An important role for the commission is to ensure that Sheridan County continues to be a wonderful place to live and that conditions and services maintain pace with public need. Foremost in this effort is comprehensive land use plan-

ning that strives to maintain the existing quality of life for current and future generations balanced by a healthy respect for individual property rights. Sheridan County is fortunate to have extensive public input in the planning process. We are proud of our participatory approach to managing the future. Sheridan County is protective of what it has — its people, its landscape, its diversity, its quality of life. But we are willing to share it with others. We welcome new people, new businesses and new ideas. We welcome those who have a shared interest in our wonderful heritage. Come and see us. You’ll be more than welcome.

Dixie Johnson, CEO Sheridan County Chamber of Commerce

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FROM SHERIDAN TRAVEL & TOURISM

breathtaking vision of the New West, Sheridan is Wyoming’s emerald city. Historic downtown doors swing wide open to extend a warm hospitality as legendary as the icons and outlaws that once roamed these parts, while fabled history and dramatic mountain vistas meet Western graces and the serenity of wide-open spaces. Gaze at the neon signs lining Main Street in our historic downtown, embrace Native American history at the remarkable Brinton Museum, ride out into the ranches that dot the foothills and hike the endless canyons that bookend the Bighorns. This is Wyoming the way

it was always meant to be. The Wyoming experience lives in every ponderosa pine, alpine lake, worn-out saddle and secret canyon in Sheridan. Summit the legendary peaks of the Bighorn Mountains and test your mettle against the 60-mile Solitude Loop Trail, one of Wyoming’s finest multiday hikes, or drive in to one of many easily-accessed campsites to kickstart a brand new outdoor adventure. Sing your heart out at a Third Thursday Street Festival, dine at one of our contemporary American restaurants and unwind on a patio with a pint of local liquid gold in hand (Sheridan is home to award-winning breweries, distilleries, wineries and more). This is a place where cowboys convene over craft beer and coffee, where pronghorn spring over canvasses colored with Indian paintbrush and where the majestic peaks of northern Wyoming stand forever proud. Fabled cowboys once kicked up their boots at the Sheridan Inn, while modern mavericks revel in Old West

charm at Sheridan’s bistros, cafés and brewpubs. Summer in Sheridan is especially spectacular — wildflowers bloom on the mountain through June, sunsets light up the sky in a thousand shades of red, orange and purple, and wildlife dance to the beat of the songbirds’ tune. Outdoor opportunities are near limitless when you’re roaming the open range on horseback, backpacking unchartered territory or fishing pristine mountain waters. Sheridan County is quickly becoming a climbing and mountain bike mecca, and ATV and ORV enthusiasts have hundreds of miles of trails to explore. Of course, Sheridan is also a sportsman’s paradise, with some of the finest hunting in the nation. Whatever your passion, Sheridan is the trailhead to Wyoming’s boldest outdoor experiences. Sheridan is the beating heart of the Bighorn arts scene. From the stages of the WYO Theater, Carriage House at the Trail End State Historic Site and the Whitney Center for the Arts,

to the history housed in The Brinton Museum, to the statues lining the streets of downtown, arts and culture are alive and thriving throughout Sheridan. SAGE Community Arts proudly exhibits local artists, while the Jentel and Ucross artist residency programs introduce artists from across the globe to Wyoming’s charms. The local calendar features epic summer events like the Sheridan WYO Rodeo, Big Horn Wild and Scenic Trail Run and the Dead Swede Hundo, while the Suds N’ Spurs Brewfest, Don King Days and Biketoberfest round out the year. So, plan to stop by, and stay a while. “Howdy, stranger,” isn’t just a greeting around here — it’s also an invitation. This is Sheridan, Wyoming. We hope you’ll love it out here, naturally.

Shawn Parker, executive director Sheridan Travel & Tourism

FROM THE MAYOR

elcome to Sheridan, the number one Western city in America!

Sheridan is the gem of Wyoming. With its fabled Western history and jaw-dropping mountain vistas, it offers modern hospitality with that Old West charm. Make yourself at home. In Sheridan you can relax on the porch of the Sheridan Inn or shop until you drop at any of our local stores; take a stroll through our parks and along our pathways or play a round at Kendrick Golf Course. If you favor fine art, we boast

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some of the West’s most accomplished artists — craftsmen, painters and authors all have found inspiration here. We are especially proud of our history here in Sheridan, so please take time to visit one of the many fantastic museums or battlefields. During the summer months, you can enjoy world-class polo with the Bighorn Mountains as a backdrop. Last, but by no means least, Sheridan’s outdoor recreation is unmatched — hik-

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ing, biking, camping, fishing, hunting and just plain exploring in the Bighorn Mountains make for unforgettable adventures. I have spent 40 years exploring this area and still have much to conquer. If you want a vacation place for a lifetime, Sheridan, Wyoming, is your destination. Thanks for visiting!

Roger Miller, mayor City of Sheridan

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Talented CONTRIBUTORS KRISTEN CZABAN

A PRODUCT OF

VOLUME 7 | NUMBER 2 PUBLISHED MAY 2018

MICHAEL ILLIANO

Kristen Czaban has worked at The Sheridan Press since June 2008 and covered the gamut of beats before she became managing editor in 2012, then publisher in November 2017. She graduated from Northwestern University in 2008 and moved to Wyoming, seeking adventure in all things Western and wild. She enjoys hiking and backpacking in the Bighorns. Her favorite meals come straight from her garden or the local farmers markets.

Michael Illiano joined The Sheridan Press in February 2018 as a reporter covering government and politics. He is a native of New Jersey and holds a master’s degree in journalism from Boston University. He’s new in town and still exploring the local food options, but Powder River Pizza has stood out as an early favorite.

RYAN PATTERSON Ryan Patterson joined The Sheridan Press staff as a reporter covering education, business and sports in August 2017. He’s a native of Wisconsin and graduated from Marquette University with a bachelor’s in journalism in May 2017. He has never turned down the chicken tacos at El Rodeo Taco Truck on Coffeen Avenue.

Destination Sheridan is a lifestyle and tourism magazine dedicated to serving the greater Sheridan area. Its circulation reach is into visitor centers, places of hospitality, motels, local businesses and other establishments in the greater northern Wyoming area, South Dakota, Montana and Colorado, and home delivery customers of The Sheridan Press. It is also available online at thesheridanpress.com and destinationsheridan.com. All photos in Destination Sheridan are by Justin Sheely or are file photos from The Sheridan Press archives unless otherwise noted. Copyright Sheridan Newspapers, Inc. All uncredited stories are from The Sheridan Press staff reports.

CONTRIBUTORS

MIKE PRUDEN

ASHLEIGH FOX

Mike Pruden moved to Wyoming by way of Indiana in 2014, trading skyscrapers for mountains after landing a job as sports editor at The Sheridan Press. He became managing editor in November 2017. The extent of his adventures typically result in chasing Titleists around the golf course, but he remains intrigued by Wyoming’s unique outdoor sporting culture that includes activities such as hiking and fly fishing.

JON CATES

Ashleigh Fox joined The Sheridan Press in October 2016 and covers crime, business and community news. She’s a native of Colorado and graduated from Biola University with a bachelor’s in journalism. Fox lives for Third Thursdays and never misses a chance to grab a doughnut or burrito bowl from Bonafide food truck.

JUSTIN SHEELY Jon Cates has worked in the Creative Services Department at The Sheridan Press since early 2010. He is an alumnus of Northern Michigan University. He enjoys local cuisine and is always looking to try new dishes from his favorite Sheridan restaurants.

Justin Sheely has been the staff photojournalist since 2013 and was named photo editor in 2018. He is a father, husband and craft beer enthusiast. Sheely enjoys a balanced IPA and seasonal barrel-aged brews from Black Tooth Brewing Company and Luminous Brewhouse.

BUD DENEGA Bud Denega joined The Sheridan Press in November 2017 as the primary sports reporter. He is a native of Cleveland, Ohio, and graduated from the University of Wyoming. Bud loves the fact that there aren’t many chain restaurants in Sheridan, fostering a healthy environment for local eateries. His favorite stop is Powder River Pizza.

Bon appetit!

Kristen Czaban Publisher

Jon Cates Art director

Patrick Cossel Marketing director

Troy Burger Graphic designer

Mike Pruden Managing editor

Justin Sheely Photojournalist

Chad Riegler Operations manager

Ashleigh Fox Journalist

Becky Martini Office manager

Michael Illiano Journalist

Janea LaMeres Sales

Bud Denega Journalist

Mandi Hicks Sales

Ryan Patterson Journalist

Andrea Staley Sales

Christina Schmidt Journalist

ON THE COVER Executive chef Mike Adams flips a locally sourced ribeye steak at Frackelton’s in Sheridan. Photo by Justin Sheely

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LOCAL

Food CULTURE BY RYAN PATTERSON

Left:

onna Garland remembers opening a seemingly niche food store 13 years ago. Garland, the owner of The Health Nut & Wellness Center in Sheridan, believed the demand existed for the type of supplements and organic food her store offered. Garland’s belief came true over the years. The store attracted more customers and eventually opened a small deli counter inside. The success of The Health Nut & Wellness Center is only one example of a local food store finding a home in Sheridan. Between restaurants, cafés and specialty options, Sheridan’s local food culture appears to be as strong as ever. It may be surprising that a small, rural community is able to support a variety of food options. But Sheridan is unique in many ways. More people are becoming health-conscious, leading to an increase in fresh and organic produce sales, particularly to younger customers.

“They understand that if you eat better, you’re going to feel better, you’re going to live better,” Garland said. Wyoming’s independent spirit cannot be ignored, either. Many people want to grow at least some of their own food and be partially self-sustaining. Tourists undoubtedly play a significant role in keeping the thriving local food scene alive. Frackelton’s service manager Kyan Sanderson said the influx of travelers fill Frackelton’s from April to September. Business remains steady the rest of the year due to the local connection and familial atmosphere. Sanderson has worked at Frackelton’s for about three years and has noticed a gradual increase in local food awareness over the years. She attributed that in part to food’s ubiquity in mainstream culture, including shows on TV and the increasing variety of cookbooks. Sanderson also said social media plays a role, particularly

“

They understand that if you eat better, you’re going to feel better, you’re going to live better.

”

Donna Garland

Brewmaster Travis Zeilstra shows various barleys at Black Tooth Brewing Company in Sheridan. 14

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“

When you have more restaurants, it doesn’t make you a worse restaurant, it ups the ante and then you strive to be better.

”

Kyan Sanderson

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Facebook and Instagram. “That’s all you see when you float through Facebook,” Sanderson said. “Somebody’s like, ‘Look at how to make this.’ Everybody loves food right now.” Sanderson said Frackelton’s has made an effort in recent years to buy more local food. Frackelton’s recently started doing business with Wyoming Legacy Meats in Cody. The restaurant also purchases food from Legerski’s Sausage, local grains and often utilizes farmers markets in warmer months. The wide array of food options near each other forces restaurants to increase quality. Still, Sanderson said it is more of a collaboration than compe-

tition among food providers in Sheridan. Frackelton’s also works with other organizations in town, like the WYO Performing Arts and Education Center and The Hub on Smith. “We love outreach projects, which is the best way to connect with the community and keep that food connection going,” Sanderson said. A local pipeline exists as well. Many Frackelton’s employees come from the Sheridan College culinary arts or hospitality management programs. The consistent stream of graduates means more possibilities for different, new options around town. Sanderson likes working in proximity to Red Velvet

Bakery and Java Moon and serving beer from Black Tooth Brewing Company and Luminous Brewhouse. “I really love Sheridan’s growth in food culture because when you have that growth, it actually makes people go out and eat dinner more,” Sanderson said. “When you have more restaurants, it doesn’t make you a worse restaurant, it ups the ante and then you strive to be better.” Garland said her store works with other local health stores in town. “It’s nice to have competition, but it’s also nice to work in the same type of business and be able to work

side-by-side,” Garland said. “It’s nice to have more than one store because they stock stuff that we don’t, we stock stuff that they don’t … People have more of a choice, and that’s good for them.” Garland believes the trend of buying locally can only continue to grow. Sanderson agreed, noting that food is a natural connector. “People love food, and it’s always going to be that way,” Sanderson said. “Whether you’re in a boom or bust, you’re going to always have a restaurant and always have a bar.” Sheridan is no exception.

Above: Mark Bullick harvests green beans from his garden plot at Sagebrush Community Garden.

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ZUCCHINI SQUASH

WHAT

Grows HERE?

These vegetables thrive in Wyoming, producing from early summer into fall. If you can’t keep up with production, it freezes well. This is a great crop for beginners because it’s hard to mess up.

BELL PEPPER

BEETS

TOMATOes

If you plant early, you can harvest more than one crop of beets each year. Because they are sub-surface growers, they’re largely protected from the elements.

cucumber

The trickiest part of growing tomatoes in Wyoming is the soil pH and watering habits. You may have to cover the plants early and late season to prevent frostbite.

beanS

BY ASHLEIGH FOX Peppers grow well in Wyoming. The short, stocky plants produce flavorful peppers in mid-to-late summer. They’re perfect for homemade salads.

arsh, long winters, dry conditions and a short growing season make the Sheridan area a difficult place for raising food, but it’s not impossible. People throughout Wyoming don’t let adverse conditions stop them from enjoying homegrown goods. Landon’s Greenhouse and Nursery provides hundreds of options for fruit trees and vegetables that grow well in Wyoming’s diverse climate. The store only sells plants zoned at a 4 or less. Zone

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4 indicates plants that survive in conditions up to 30 below zero. Plants zoned at 3 or 2 withstand much colder temperatures, down to 50 degrees below zero. “That’s as tough as it gets,” Landon’s general manager Keith Kershaw said. Sheridan’s soil contains a hefty amount of alkaline, eliminating the possibility of life here for some tree and shrub species. “They have to tolerate our alkaline soils, which has a higher pH level,” Kershaw said.

Surprisingly, though, fruit trees and smaller fruit bushes thrive in Sheridan’s climate. “It’s absolutely amazing what we can do here even though it’s a cold, harsh climate and a short growing season as well,” Kershaw said. “There’s a lot more than you think.” In the vegetable department, Kershaw said the supply Landon’s keeps on hand throughout the year indicates what grows best in the area. A wide range of vegetables survive, but starting seeds indoors remains an integral aspect in ex-

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tending growing seasons. Urban Farmer suggests starting most seeds indoors in a Zone 4 climate mid-April. Corn, cucumber, squash and beans should be planted at the beginning of June, typically straight into the ground. Most vegetables will be ready for harvest by August and September. While Wyoming provides more of a challenge for growing an abundance of fruits and veggies than warmer climates, growers can still see the fruits of their labors bloom.

Much like other crops, growing cucumbers is all about timing. If you can plant from seed late in the spring, your efforts will likely bear fruit. Whether you add the cucumbers to salad or pickle them, the crispy veggie is always a favorite.

Growing tips: 3 1 2

Individual fruits and vegetables have a wide array of harvesting times. As the ripening time approaches, check plants daily to harvest newly ripened produce. Individual fruits and vegetables have a wide array of harvesting times. As the ripening time approaches, check plants daily to harvest newly ripened produce.

Bush or pole beans are popular because they mature early and don’t require a lot of space. Plant after the last frost and be careful, while weeding beans have shallow roots.

Aphids don’t discriminate when it comes to Wyoming plants. Tiny black flea beetles like to take residence in the garden during the heat of the day. Neem oil — an oil pressed from the fruits and seeds of the neem evergreen tree — can be sprayed directly onto plants to help prevent these pests. Deer and rabbits are also persistent pests in the garden. Some of their pesky picking can be prevented by building a fence or barrier — chicken wire works great — around the perimeter of the garden. Other herbal repellents through planting or sprays help deter wildlife from enjoying the homegrown goodies.

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FARM

Plate to

BY MICHAEL ILLIANO

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rowing and selling local produce isn’t as easy as it used to be. With increased competition from producers all over the world, both consumers and vendors have opportunities to buy cheap produce from supermarkets and giant wholesalers. But local farmers and business owners say local produce is still worth it. Rachel and Luc Bourgault, who own the Lower Piney Heirloom Vegetable Garden, insist that local produce is healthier, and tastes better, than the alternatives. “The stuff we sell has not been bred to live on a truck for two weeks,” Rachel Bourgault said. “It’s usually harvested the day before we take it to the farmers market, or the day of. So fresh is really huge. And we grow pretty much everything organically.” The Bourgaults’ garden, which is about 20 miles south of Sheridan, focuses on growing produce that is chemical and pesticide free, which means it does not always look like the vegetables people find in supermarkets. Because the Bourgaults grow vegetables that don’t always look like what people find in stores, they sometimes struggle to convince people to give less conventional produce a try. Luc Bourgault said he and his wife try to strike a balance between growing produce they know will sell and introducing customers to new products. “You tend to have to grow what shoppers want to buy, which is just the normal-looking stuff,” he said. “But every year we are able to get more and more people to try some of the stuff that doesn’t look as good but is probably healthier for them.” The Bourgaults admitted the products they introduce don’t always go over well on the first try. “It’s amazing — people will buy a green pepper, but they won’t buy a purple one,” Rachel Bourgault said. “So we quit growing them for a while and we’ll try to introduce them again. It takes a lot of education.” That education, she said, comes through conversations. “People are willing to stop and talk to us, too,” Bourgault said. “[The farmers market] is not like the grocery store where people throw a bunch of stuff in a plastic bag and go to the cashier. For us it’s more of a conversation…We try to be really friendly so that they’ll ask us. So that makes a huge difference.”

Left: Luc Bourgault harvests potatoes at Lower Piney Heirloom Vegetable Garden near Banner, Wyoming.

Above: Rachel Bourgault walks through a row of tomato plants. Below: Luc Bourgault gathers cucumbers.

And sometimes the vegetables are their own best advocates. Bourgault said last year she and her husband were struggling to sell cabbage at the farmers market, so she began offering chunks of cabbage as samples. Almost immediately, they sold out of cabbage. The farmers market also provides an opportunity for local stores and restaurants to browse what farmers are offering and form partnerships. Christina and Paul Haworth, who own Sackett’s Market in Sheridan, said tracking down local growers can be difficult and the farmers market makes meeting with local growers possible. “A lot of growers, if they do have a farm, during season, they are very busy,”

Christina Haworth said. “So it’s usually through the farmers market we establish kind of a local network.” Paul Haworth added that offering local produce, as well as local meat and other products, is a priority for Sackett’s. “We kind of want to get back to the way it used to be,” he said. “Every little town had a butcher shop, every little town had a dairy, every little town had a bakery; they had to, there were no big-box grocery stores.” The Haworths said they sell produce directly through Sackett’s but will also include local produce in other products they make. It allows Sackett’s to serve sandwiches and salads garnished with fresh vegetables. And produce that does

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Above: Rachel Bourgault, owner and operator of Lower Piney Heirloom Vegetable Garden, harvest vegetables and take them into Sackett’s Market.

Below: Rachel Bourgault, left, delivers a bag of her garden’s produce to Zane Boyd at Sackett’s Market in Sheridan.

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not sell immediately can be used to make soups. Barb Williams, a customer who said she shops at Sackett’s once or twice a week, said the store’s use of local produce allows it to offer a variety of fresh products. “[The local produce] is not originally why I went there, but it is definitely one of the reasons I go back,” Williams said. In addition, Williams said through shopping at Sackett’s, she has become more knowledgeable about the local produce that is available, as well as the benefits of eating it, because the owners and employees at Sackett’s make an effort to talk and make recommendations to customers. Much like the Bourgaults at the farmers market, the Haworths’

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willingness to educate their customers has helped the sale and use of local produce in their store. From a business perspective, Paul Haworth said agreements between local stores and local farmers can be less profitable on the surface. Selling to local vendors wholesale means farmers make less profit — because business owners need to be able to mark the produce up to a retail price and make a profit — but it ensures they can sell any leftover produce they have. And even with the wholesale prices farmers offer, Haworth said local produce is still significantly more expensive than produce from larger sellers. But, he added, customers tend to prefer local products. He recalled a partnership Sackett’s used to have

with a local farm — which is no longer operating — to buy local tomatoes, as an example. “We were getting our tomatoes from an organic place out of Washington state, and I could get a flat of organic tomatoes for a third of the price (the local farm) charged,” Paul Haworth said. “But, even though they were more expensive, because people knew it was local I’d sell out of those tomatoes before I’d sell out of Washington tomatoes.” Even with the increased competition from massive global producers, small farmers and business owners still work to provide customers with fresh, locally grown fruits and vegetables. And customers can taste the difference.

BIGHORN W

hether you visit Sheridan for several days or just make a few stops on your way through, several destinations in the Bighorn Mountains should top your list of things to see. The forest includes 30 campgrounds, 10 picnic areas, eight lodges, 1,200 miles of trails and nearly 190,000 acres of wilderness. If you don’t consider yourself particularly outdoorsy, that’s OK. Take a drive on U.S. Highway 14 outside of Dayton for a scenic drive through the local mountain range. You’ll have the chance to see wildlife, wildflowers, scenic vistas and more. If you want to trek into the forest, here are some options for your adventures.

LODGES

Mountains FALL IN LOVE WITH THE AREA If you’re willing to make the treks, several waterfalls can be found in the Bighorn Mountains. Bucking Mule Falls is located on the west side of the Bighorns, but offers two options for hikers — a relatively flat 3-mile trail to an overlook or a longer 11-mile

trail that drops into and out of Devil Canyon. Porcupine Falls trail offers a shorter, but steeper adventure. It’s just .8 miles one way. There is more to discover, so stop by one of the Bighorn National Forest offices for a map of the area.

CLOUD PEAK WILDERNESS A prize of the Bighorns, the designated wilderness offers solitude, beauty and adventures for those seeking a true outdoor experience. The area is named for the tallest mountain in the forest — Cloud Peak — which

tops out at 13,167 feet. Anyone entering the wilderness is required to complete and submit a registration form, but information and maps can be obtained from the Bighorn National Forest offices.

STEAMBOAT POINT This landmark earned its name because it resembles a steamboat’s bow, especially on foggy mornings. The easily accessed spot is located just off Highway 14 west of Dayton. Parking

is available at the base of the point. Hikers seeking a quick challenge can trek to the top. It’s a short, but steep 1-mile trail. You’ll be rewarded with selfie-worthy views.

The lodges of the Bighorns all offer something a little different for visitors. Cold drinks and snacks, ATV rentals, cabins and rooms to sleep — you’ll likely find what you’re looking for at one of them. On the north side of the Bighorns, you’ll find Arrowhead

Lodge, Elk View Lodge, Bear Lodge and Wyoming High Country Lodge. On the south side, you’ll find South Fork Lodge, Meadowlark Lake Lodge and Deer Haven Lodge. To learn more about what they have to offer, look for their websites.

RENTALS If you want to spend a night in the mountains with a little more privacy, look into renting one of the facilities offered through the Bighorn National Forest. Muddy Guard cabin is just 24 miles west of Buffalo but feels worlds away no matter the season.

Muddy Guard, along with Pole Creek Cabin, can be rented year-round. The Sheep Mountain Lookout is open in the summer months, offering beautiful views from the windows that make the cabin’s walls. It’s located outside of Buffalo, too.

ABOVE: Jaelyn, Sarah and Elliana Ruybal leave Muddy Guard cabin to go on a hike.

MEDICINE WHEEL NATIONAL HISTORIC LANDMARK While the drive to this spot takes some time from Sheridan (it’s 46 miles), many visitors say the impact of the site makes it worthwhile. Constructed approximately 700 years ago, the Bighorn Medicine Wheel is believed to have been built by members of the Crow Tribe before the tribes that now occupy the area arrived. The landmark is made of rocks gathered in the area and arranged into a

“wheel” with 28 spokes about 8 feet long that radiate from a center pile of stones. The piles of rocks at the end of each spoke line up with stars to mark important dates in Crow culture. To get there, follow Highway 14 west and turn onto U.S. Highway 14A. Then turn onto Forest Service Road 12 and travel 2 miles to the parking area. The medicine wheel is about a 3-mile roundtrip hike.

Left: Steamboat Point. Below: Medicine Wheel National Historic Landmark.

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HOW IT'S MADE • Grain is mashed to make wort.

Sheridan: A VERY CRAFTY PLACE BY BUD DENEGA

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• Mashed grain is lautered and boiled as hops get added. • Substance goes through whirlpool. • The liquid gets sent over to the fermentation process where it will sit for 10-14 days. • Beer goes through centrifuge for clarification.

Above: Barrels of beer are stored for aging at Black Tooth Brewing Company.

• Beer gets moved to the bright tanks for brightening and carbonation.

Below: The canning machine pours IPA into cans at Black Tooth Brewing Company.

• Beer either gets transferred into kegs or the tap. • Enjoy!

ommuting traffic cruised the streets of Wyoming’s sixth largest city on a brisk Wednesday morning in late March. The sun made its presence felt, bouncing off the Bighorn Mountains as spring started to show its face. A Sheridanite traveling on First Street en route to getting his day underway stopped his truck as he saw a couple friendly faces standing outside their establishment. The man bound for work paused to have a brief conversation with Cooley Butler and Josh LaVigne about beer. Appropriately enough, the conversation took place right outside Luminous Brewhouse where Butler and LaVigne have made a name for themselves as friends, community members and beer guys. They aren’t the only ones. In fact, the Black Tooth Brewing Company — named

after Black Tooth Mountain, which resides in the Bighorns — just a couple blocks south of Luminous established itself as the first microbrewery in Sheridan and the surrounding area. Luminous credits its biggest competitor, a friendly competition mind you, for kickstarting local craft beer, which was something Sheridan, and Wyoming as a whole, lacked. “I’ll pay homage to Black Tooth for developing craft beer in Sheridan and in the area,” LaVign said. “… We are both just trying to make good beer and support the scene and support the community.” Black Tooth opened its doors in 2010 on the corner of Alger and Broadway streets with a vision of pro-

viding a quality local brew. “Wyoming really wasn’t on the map in the brewing movement,” Black Tooth general manager Jesse Woods said. “When we opened in 2010, there was something like 765 breweries in the U.S., and now there’s over 6,000. The craft-beer boom has exploded, and we wanted to make sure there was a product on the market really highlighting Wyoming. “We wanted to showcase Wyoming and show that it isn’t just a drive-through state.” Black Tooth has grown quicker than anyone within

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Above:

Brewer Josh LaVigne mixes hot water and malted barley in a ten-barrel mashton at Luminous Brewhouse.

Below: Jeff Bollig makes tap handles at Luminous Brewhouse.

Bottom:

From left, Jeff Bollig, Cooley Butler and Josh LaVigne toast at Luminous Brewhouse.

the company anticipated. Five hundred barrels represented their inaugural year goal, and Black Tooth ended up producing more than 900 barrels of beer — 31 gallons to every barrel — in its second year. The local microbrewery continued to surpass its goals and soon an expansion was necessary. Black Tooth’s addition includes a mill room where all the grain is housed prior to getting mashed, lautered and boiled within the brewhouse. Following that process, the substance runs through a whirlpool before entering the fermenter where it will sit for 10-14 days. After fermentation, the beer runs through the centrifuge to clarify it, and then it’s off to the bright tanks for brightening and carbonation. Now, the beer at Black Tooth is ready for transfer into either kegs or the tap for people to enjoy. Black Tooth plans to make about 10,000 barrels of beer this year after making about 9,000 in 2017. The expansion, while encompassing a bigger operation with more tanks, also included a canning belt. Black Tooth cans its product to provide consumers with another means of enjoying its locally-crafted beer. Black Tooth has expanded its footprint to all four corners of the Equality State, along with Montana, Nebraska and South Dakota with goals to reach North Dakota and Colorado in the near future. But Sheridan’s pioneer in local

beer hasn’t forgotten its roots. Black Tooth’s wheat beer utilizes wheat grown in Wyoming, the barrels used by the brewery are reused barrels from the Wyoming Whiskey distillery in Kirby, the cans and packaging are all locally sourced and the wet grains left over after the lauter is through extracting the sugars is shipped off to a gentleman in town who feeds it to his cows. “We are trying to work with as many Wyoming partners as we possibly can,” Woods said. Black Tooth aims its focus locally first and foremost while also craving more notoriety on a regional scale. Luminous, a much smaller brewery, has a primary focus on its local appeal with goals to have more of a footprint within the state of Wyoming in the coming years. “The goal is to first make people happy here, and also to get tourists in so they can appreciate the beers, as well,” LaVigne said. “It’s more of a balance than bombastic. This year we hope to have a lot more tourism in here just for the beer, just for the environment and just for the music.” Luminous encourages local musicians to come play every Thursday night during open mic night. Luminous also implores groups hosting events to house their gatherings at the brewhouse that is more than just a run-of-the-mill bar. Black Tooth offers many of the same features and has nonprofit Tuesdays during which it gives a portion of its proceeds to a nonprofit. The main goal of each establishment is to highlight the city of Sheridan, the state of Wyoming and their one-of-a-kind brews. A decade ago, a conversation between a commuter and a brewer on an early weekday morning didn’t exist. The craft beer movement had just begun, and Sheridan wasn’t part of it. Now, Sheridan boasts multiple local breweries. Sheridan residents and the casual passersby have embraced the local beer scene in Northeast Wyoming and made it possible for both Black Tooth and Luminous to experience high levels of success. In turn, the pair of local brewhouses have given people a reason to come back — the beer, vision, atmosphere and friendly faces.

Cheers.

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ADDING

Value BY RYAN PATTERSON

n smaller population areas, many people talk about the importance of shopping local. By spending at local businesses, money filters back into the local economy, benefiting the community.

Below: A sale is made at the Good Health Market.

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Food is no exception to the vitality of local spending. Sheridan gains some amount of value from its flourishing local food economy, but the town’s weather and location stymy areas of potential growth. Sheridan College director of business education Doug Cherry said eating locally is generally an economic positive. However, exclusively eating local food results in fewer culinary options, because not everything can be grown or raised in Wyoming’s western geography. Co-owner of Good Health Market Keith Klement likes as much local produce as possible because he knows where it came from and can tell customers more about it. “I think that’s always been a goal of Sheridan is, ‘How do we stay as local as possible?’” Klement said. Sheridan certainly appears to have a thriving local food economy. According to Statista, an online market research company, Sheridan has about 15 times the national average of natural and gourmet stores per capita, with three in town. It also has the second most restaurants per capita in the state, according to Movoto Real Estate. Businesses try to use local produce, but there is a tradeoff between more expensive, higher-quality produce and cheaper, lower-quality food. Local produce is fresher, but spoils more quickly. “Do I outprice myself where I can’t necessarily provide everything as local as I would like to?” Klement asked theoretically. “If it’s a dollar or two more, am I willing to spend that versus spending that on fuel to drive somewhere else? If I’m going to buy a food product, can I afford going out to eat one more time this week?” The amount of local food sold in Sheridan County has gone up in recent years, which Cherry expects to continue. The county’s older

population is more willing to spend disposable income on fresh produce or a nice restaurant meal. Moreover, Klement thinks the population will increase in the next few years, which is certainly possible. Sheridan County’s population went up 0.5 percent from July 2016 to July 2017. “I think you’re seeing a thriving economy in Sheridan where people are wanting to establish businesses here,” Klement said, noting the planned arrival of manufacturing company Ramaco Carbon and gun manufacturer Weatherby. In 2015, according to the U.S. Census Bureau, about 800 employees worked in Sheridan County in the agriculture, forestry, fishing and hunting industry, making up around 5.5 percent of county jobs. The median industry income was about $31,000. According to the U.S. Department of Agriculture, Wyoming’s agriculture sector had a production market value of more than $2 billion in 2015, ranking 38th out of 50 states. Montana’s agriculture industry was valued at $3.75 billion in the same year, while Idaho’s was more than $7 billion. Cherry said economic interdependence cannot be overlooked, either. Most citizens don’t work in the food or agriculture industry and rely on a select few people to produce and prepare their cuisine and ingredients. According to the Census of Agriculture, Sheridan County in 2012 had 702 farms operating on about 1.3 million acres of land. The agricultural products had a market value of just under $60 million — 11th out of 23 Wyoming counties — about $50 million of which came from livestock products. However, there is a limit on the demand for local food and not everyone can make a living selling produce fulltime. Many food options are WWW.DESTINATIONSHERIDAN.COM

MARKET VALUE OF WYOMING AGRICULTURE INDUSTRY FROM 2010-15

10 000 0 2 1,

11 000 0 2 8,

, 15

, 56

available, but Klement said it is difficult finding everything in Sheridan, i.e. fresh seafood. Maintaining consistent local produce is also extremely difficult because of the long winter months and shorter growing season. Many people who sell local produce do so as a hobby or side job, not as their only source of income. Overall, Cherry said local

12 000 0 2 1, 55

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food doesn’t affect the national or global economy very much. He said the prevalence of local food doesn’t directly affect taxes, unemployment or the population of Sheridan, either. In the bigger picture, Gov. Matt Mead is trying to create a foreign trade ambassador to promote Wyoming’s beef and agriculture industry in east Asia, specifically Taiwan. One

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14 000 0 2 6,

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problem, though, is the lack of a federal meat processing plant in the state. The closest USDA processor is in Miles City, Montana, about 200 miles from Sheridan, putting a limit on the growth of local food businesses. Cherry said Wyoming needs a USDA facility, which would decrease shipping costs and therefore decrease shelf prices.

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15 000 0 2 8, 12

, 43

Many local grocery stores choose to sell beef raised out of state, despite the fact that Wyoming has about twice as many cows as people. An exact dollar value cannot be pinpointed, but local food significantly impacts the local economy. If a few changes occur, the impact may be even more noticeable going forward.

PRODUCING D

espite Wyoming’s short growing season and long winter, some local food producers have managed to provide fresh produce and homemade products for consumers throughout the year. Even in spring and early summer when home gardeners are just getting their plants in the ground — anticipating a harvest weeks down 34

first booth in February 2017. “The simplest way to explain it is you are trying to curdle milk the way you want,” she said about cheese making. “At some point you’ve probably had milk go sour in your fridge. You go on vacation and come back to milk that is curdled. In a way, that’s a cheese. When you get it to curdle in the way you want it to, you are making a curd in the pot and you are controlling it and the flavors and the acidity. And you have the bacteria you want to give it the right flavor. So cheese in the simplest form is just making sour milk sweet.” O’Dell said she currently does not have access to a raw milk provider, so uses store-bought milk for her cheese, cooking it to a designated temperature and adding varying amounts of citric acid, lipase and salt for flavor and rennet for texture. She currently offers 18 varieties of fresh and smoked

mozzarella and ricotta, which include added ingredients such as bacon, red bell pepper, horseradish and basil. O’Dell works full time and spends about 16 hours per week making cheese, with many of those hours spent on Friday afternoons and evenings so that the cheese is less than a day old when she heads to the Saturday farmers market. “I like baking,” she said. “I like cooking and playing around with all of it. It is just a different outlet to do all that and instead of spending money and having a whole bunch of food around my house, I spend some money and I can turn around and sell it (cheese) and take a little back in.” GROWIN’ AND SHOWIN’ John Buyok, a farmer and rancher who operates Rocking Chair Farms outside Ranchester, began growing produce for

Above: John Buyok demonstrates his electric flour mill at his home in Monarch.

Below: John Buyok harvests oyster mushrooms that he grows at his home.

Left: Jamie O’Dell presents a plate of mozzarella cheese that she made at her home. The other photos show the cheese in various phases of the production process.

flavor BY CHRISTINA SCHMIDT

the road — the Saturday farmers market at Landon’s Greenhouse offers shoppers a chance to fill their bags with locally-produced items. Throughout the year, vendor booths offer local meat, eggs, coffee, lettuce, kale, microgreens and more. Two producers have even managed to offer more unusual fare. Cheesemaker Jamie O’Dell became interested in cheese

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making four years ago, after a conversation at the farmers market with a gentleman who sold raw milk and espoused the quality and variety of cheese it could produce. Her mother, noting her interest in the hobby, bought her a cheesemaker as a Christmas gift that year and O’Dell began experimenting. She began making cheese in her kitchen and then advanced to a series of classes

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offered by local cheesemaker May Wichers. After Wichers moved away, the farmers market lacked a cheese vendor. Friends who knew she had attended the classes and was making cheese at home, urged O’Dell to sell at the market. With this encouragement, and a desire to earn some extra money to pay off three recent knee surgeries for her dog, O’Dell opened her WWW.DESTINATIONSHERIDAN.COM

“

It is fun learning how to do these different things and figure out how they could be scaled up.

John Buyok

the farmers market several years ago and is currently offering two unique items year round at the market — mushrooms and whole grain flour. “I was looking for something to do in the winter when I wasn’t busy with harvesting grain and putting up hay,” he said of his mushroom venture. “I’ve been experimenting with it for four or five years now. I think I’ve finally got it figured out pretty well but I still get surprised sometimes. There are variations from year to year and temperature changes and humidity can be hard, depending on what the outside weather is doing.” Mushrooms are grown by inoculating a growing medium, or spawn, with mushroom mycelium. In Buyok’s case, he is able to use grain or straw from his farm for the spawn. The mushrooms must be kept in a warm, dark, humid place for several weeks as they grow. For this purpose, he has converted a room in an old ranch house on his property so he can control the temperature, light and humidity. “Theoretically if you have the procedure down correctly you’ll get one pound of mushrooms per one pound of straw you inoculate,” he said. “I am not at that point yet. It is kind of like growing vegetables; you learn over time the best procedures to use to get a good crop.” The variety he grows is 36

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”

grey dove oyster mushrooms and though he usually has just a few pounds of mushrooms available each Saturday, they have proven very popular and tend to sell out a few minutes after the market opens. In addition to mushrooms, Buyok grows several acres of grain crops that he uses to create baking flour. His current varieties are hard red spring wheat, hard red winter wheat, barley, oats, winter rye and peas. After harvesting with a combine, the grains are cleaned and ground using a mill that attaches to his countertop. “All of these flours are whole grain and stoneground,” he said. “When you take fresh grain like that and grind it, it has all the oils in it that they take out of commercial flours. So you have to keep it in a fridge so it doesn’t go rancid. But it has a lot more flavor than commercial varieties.” To keep his costs to a minimum, he uses no fertilizers or chemicals on his crops. “It is about like everything else in small-scale agriculture — it works out to about two or three dollars an hour,” he said. “But it is fun learning how to do these different things and figure out how they could be scaled up. “I especially enjoy learning how to do something without being under the thumb of the big agricultural companies,” Buyok added.

Masters of their trades

Each year, local vendors attend farmers markets in the area to sell their goods, other producers have their own shops. Here are a few well-known local food producers in Sheridan County you should check out.

SWEET AS HONEY

wife. Reed grew up working honey bees with his family, and the couple has run the business since. The honey can be found at local food stores and at the area farmers markets.

Tongue River Honey was established in Ranchester by Earl C. Reed in 1918. Since then it has been passed down three generations and is now operated by Clifford Reed and his

SAUSAGE MAKERS Legerski’s Sausage has been working from a family recipe established in 1963 to produce award-winning sausage right here in Sheridan. Today, Jimmy Legerski is the last in

Left: The Legerski Meat Company in 1894.

the family to carry on the family trade of meat processing. The business just moved to downtown Sheridan, but their products are also served in several local restaurants. |

COURTESY PHOTO

BEEF The Lohof family offers grass-finished beef at the local farmers markets and can also be found in some of the local health food stores and meat markets. While the Lohofs’ operation is technically in Montana, the ranch is only about 90 minutes from down-

town Sheridan and contributes to the community in more than one way. They aren’t the only ones. If you’re lucky enough to have the ins with a local rancher, you might be able to purchase locally raised meats that way, too.

COFFEE ROASTERS A number of local coffee roasters can be found, but two of our favorites are Black Mountain Coffee and WYO Buckin’ Beans. Black Mountain Coffee’s name originates from the local peak, Black Mountain, which is home to a historic fire lookout constructed by the Civilian Conservation Corp in 1939. Black Mountain

Coffee can be found in a number of downtown shops — like Cottonwood Kitchen Shop — and online. WYO Buckin’ Beans is based online but is well known in the area. It’s cast iron roasted, offering a unique flavor. The business also offers chocolate-covered coffee beans and apparel. Look for it online.

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Town of

RANCHESTER L

ooking for a taste of paleontology in the Bighorns? Or maybe a place to put your toes in the cool waters of the Tongue River? Ranchester offers both opportunities along with many others. The small town located north of Sheridan sits less than 10 miles from the Montana state line. It’s rich history — right in the heart of cattle country — draws visitors throughout the years.

CONNOR STATE PARK

T-REX NATURAL HISTORY MUSEUM

GEAR UP

The mountains of the West are well-known for their archaeological and paleontological discoveries. This museum, dedicated to the Tyrannosaurus Rex, is small, but packed with goodies.

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The Connor Battlefield State Historic Site includes 20 camping and picnic sites in an oxbow of the Tongue River. The site also includes two restrooms, a playground and horseshoe pits. Events are held here throughout the summer, so check the local community calendars for more information.

Did you start heading toward the mountains only to realize you left a piece of gear at home? Stop by the Steamboat Trading Post. The shop is located in the Ranchester mercantile, where farmers markets also pop up throughout the summer months.

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Town of

DAYTON

CORNER GROCERY ATM • Groceries • Hunting & Fishing Licenses Gas • Diesel • Propane • Beer • Wine • Liquor

415 Main in Dayton 307 • 655 • 2534

long with access to the ever-popular Tongue River Canyon, the town of Dayton boasts a number of attractions. Whether you’re looking for a spot to stop for lunch or exposure to local artists, the small town nestled into the base of the Bighorns cannot be missed.

ART BADGETT SWIMMING POOL

While Sheridan has the Kendrick Pool, Dayton offers its own popular summer destination for families. The pool is open in the afternoons for open swimming throughout the summer.

DAYTON MERCANTILE

This historical building sits near the center of Dayton, offering vintage and antique collectibles and gifts. The shop also sells locally made candy, goodies, soft-serve ice cream and more. Stop in for a snack on your way up the mountain, or as you head back to Sheridan after a long day in the Bighorns.

ARTFUL EXPERIENCES

If you enjoy art, Dayton will feel like a little slice of heaven. The small mountain town is home to Painted Skull Studio, Dog Paw Pottery, the Hans Kleiber Studio Museum and the Gallery on Main. The Kleiber studio is a historic log cabin used by the German-born etching artist from 1887 to 1967. It’s located less than a mile from where he originally built it behind his home. The Gallery on Main offers art, treats and a tasting room for the Jackson Hole Winery.

SCOTT BICENTENNIAL PARK

The park offers a variety of recreational opportunities including a playground, skateboard facility, basketball courts, horseshoe pits, volleyball and baseball facilities. A walking path also runs through the park.

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Community of

STORY T

his tight-knit community offers the feel of living in the Bighorn Mountains, but with better access to all of the area’s amenities. The unincorporated town isn’t far from Lake DeSmet and the Fort Phil Kearny State Historic Site, plus it boasts access to Penrose Trail, a popular hiking spot.

STORY BRANCH LIBRARY

The cute little nook nestled into the pines of Story offers plenty of options for local residents to escape into the pages of a good book. The library hosts regular events and activities for community members of all ages.

STORY WOMAN’S CLUB

The Story Woman’s Club has been active since it was first organized in 1919. The building is a popular spot for public events, public meetings and the Story Woman’s Club annual turkey dinner, which also has a line that snakes out the building’s door.

PENROSE TRAIL

This popular trail allows for motorized traffic such as dirt bikes, ATVs and more. It provides a gateway to the Penrose and Little Goose areas. It’s rough and heavily used year-round. The trail offers opportunities for fishing in the Kearny Reservoir, Willow Park Reservoir and Cloud Peak Reservoir. It’s also a popular hiking trail.

STORY FISH HATCHERY AND VISITOR CENTER

This Wyoming Game and Fish Department operation is one of 10 operated in the state. It’s located in the pine forest at the base of the Bighorn Mountains, offering visitors a unique opportunity to observe fish and local wildlife. The original hatchery buildings were built in 1909 to serve the needs of northern Wyoming. Throughout the years, Story Hatchery has undergone significant renovations to keep up with new technology in fish culture and is the oldest continuously operating hatchery in the state.

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Community of

BIG HORN O

nce the largest community in the county, Big Horn sits near the base of the Bighorn Mountains. But when the railroad came to Sheridan in the 1890s, residents flocked to the hub. The unincorporated community has a storied history, though. It even includes a visit from Queen Elizabeth II, who stayed in the area in 1984. If you’re looking for a quiet afternoon with breathtaking views, Big Horn offers easy access, lush fields and cozy attractions.

POLO

Two polo clubs call the Big Horn area home — Big Horn Polo Club and the Flying H Polo Club. If you’re channeling your inner “Pretty Woman,” stop by to stomp divots. Bring a picnic and enjoy some of the best polo in the country against the backdrop of the Bighorn Mountains. The Big Horn Equestrian Center hosts matches throughout the summer, most all of which are free of charge for spectators.

LOCAL FARE

If you worked up an appetite hiking the Red Grade Trails located just outside of Big Horn, stop by one of the local restaurants in the community. The Big Horn Mercantile has been a staple since 1882 and has served as a variety of stores and restaurants over the years. Now, it’s a brick-oven pizza shop. Just down the street is the Big Horn Smokehouse and Saloon, which offers a variety of burger and barbecue fair. The Brinton Museum also boasts a bistro, if you’re seeking a meal with a view.

THE BRINTON MUSEUM

Located on the 620-acre Quarter A Circle Ranch, The Brinton Museum offers a stunning collection of western and Native American art. The property where The Brinton Museum is located was homesteaded by the Clark family in 1880. The property was then sold to William Moncreiffe. The Moncreiffes established the Quarter Circle A Ranch and built the Ranch House in 1892. In 1923, the Moncreiffes sold the 640-acre Quarter Circle A Ranch headquarters to Bradford Brinton. The museum still includes the ranch house and a garden that evokes envy in greenthumbs who visit.

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Town of

CLEARMONT I

n 1890, the Pratt & Ferris Cattle Company controlled the valley where the town of Clearmont is now located. By Sept. 28, 1892, the original town of Clearmont was platted and filed with the county. The town is said to have derived its name from the Clear Creek that flows nearby and the view of the Bighorn Mountains in the distance. In decades past, Clearmont served as a shipping point for cattle and became a terminal point in 1914. Now, the town located on the east side of Sheridan County offers quiet living nestled into the prairies and ranches of Wyoming. The town also boasts three parks and a number of historical sites.

UCROSS FOUNDATION

Raymond Plank founded the nonprofit in 1981 with the mission of fostering fresh, innovative thinking in the visual arts, literature and music. The organization provides work space and uninterrupted time to artists who participate in the residency program. It also offers locals and tourists a chance to explore the art gallery located in the Big Red Barn.

BRINGING COMMUNITY TOGETHER

The town’s community center includes the branch library, offering books, magazines, newspapers, DVDs and more for residents east of Sheridan. In addition, the community center serves as a space anyone can use for receptions, meetings and parties. It has a kitchen and the space can be used free of charge.

SLICE OF HISTORY

Clearmont has its own Clearmont Historical Center, which got its start years ago when a group of local residents conducted research and gathered photos and stories about the area for a book. All of that history sat in storage for 25 years, but in 2014 the Clearmont Historical Group decided it needed a building to put stuff in to get it out of the basement. Now, the facility offers a resource and research room along with a museum on Front Street in Clearmont. The town also has a historical jail, built in 1922, on the National Registry of Historic Places.

A BITE

As one of the only businesses in town, the Clear Creek Stop offers lodging, fuel and a bite to eat. The shop has a small grocery selection and a café, too. It’s a great spot to have a cup of coffee and get to know the locals.

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How to

HOW TO

EAT LOCAL

Left: Trish Davis harvests beans from her garden plot at Sagebrush Community Garden.

Above: Isabelle Walter of the 40 Mile Colony Ranch near Lodge Grass, Montana, waits on the tailgate during weekly farmers market in 2017.

BY KRISTEN CZABAN

o, you’ve decided you want to eat more local foods. Great! Now what? Tracking down local foods can take time, energy and a few extra dollars on your grocery bill, but many local food advocates say it’s well worth the effort. The first step to eating local is to define what that means to you. For some, eating local means consuming only foods grown in Wyoming. It’s a lofty, admirable goal, but nearly impossible to accomplish. The short growing season, capacity of area greenhouses and

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high demand can make local foods in short supply at times, especially in the winter months. Plus, only a limited variety of foods grow here, so if you only eat local foods your plate might look a little redundant after awhile. For more and more members of the “eat local” movement, though, the definition of what that looks like has expanded beyond items grown here. Now, it includes goods produced here. Clarke McClung, who helps organize the local farmers markets, said he lives the “eat local” lifestyle for a number of reasons. The food, of course, tastes SU M M ER / S P R I N G 2 0 1 8

better. It’s fresh and packs flavors many store-bought items don’t. Beyond that, though, the reasons have centered more on community. For McClung and his wife, trips to the farmers market each Saturday morning have become a way to find high-quality foods, and a time to build relationships with the producers of those foods. “I really enjoy getting to know the vendors,” McClung said, likening the experience to shopping on Main Street and other areas of town. “It’s just more enjoyable.” He also noted that those relationships

result in easy access to a helping hand when needed. “It creates a healthier community, a sustainable community,” McClung said. Briana Tanaka of the Wyoming Business Council agreed. She is the agriculture and international trade coordinator overseeing a program called Grown in Wyoming, which highlights how and where to find local foods in the state. Tanaka pointed out that local ranchers and producers add to the local economy just as other businesses do. By purchasing produce, meat and other items from locals, you’re supporting one of the state’s largest industries. WWW.DESTINATIONSHERIDAN.COM

1 2 Above:

Valente “Speedy” Ramirez of Hardin, Montana, prepares sacks of corn during the weekly farmers market.

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BE OK WITH SPENDING A LITTLE MORE GREEN

DON’T SHOP WITH A MENU IN MIND Eating local foods isn’t like shopping at the grocery store. Foods are seasonal. You won’t find fresh sweet corn in the middle of winter, but you’ll most certainly find it at the summer farmers markets in downtown Sheridan. When you set out to buy local foods, be open minded. See what vendors and stores have available, then design a menu from there. Be flexible and creative.

THINK OUTSIDE THE (RAISED GARDEN) BOX Local food doesn’t only mean produce. Sure, fresh tomatoes and micro greens can be found at local stores and markets, but other locally produced items come in many shapes and sizes. For example, the Cottonwood Kitchen Shop carries locally roasted coffee. Legerski’s offers local meats and sausages, as do places like the Sheridan Meat Market and Sackett’s Market. Local food trucks and restaurants serve menu items with local foods, too (see page 58 for some examples). Plus, the farmers markets include items like homemade breads, jams, honey and cheese.

Just as organic items tend to have a slightly higher price tag than non-organic foods, local foods might cost a bit more. If you’re looking for high-quality, be prepared to pay a little more to support area producers. It’s worth it. While many farmers and producers sell their items on the side or as a hobby, they put a lot of work into each carrot, batch of cheese or loaf of bread.

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Now that you’ve defined what “eat local” means to you, how do you actually do it?

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KNOW WHERE TO LOOK Several local stores (Golden Rule Grocers, Sackett’s Market, Good Health Emporium and others) carry items grown or produced locally. Each Saturday (all year round) Landon’s Greenhouse and Nursery hosts a farmers market and each Thursday in the summer a farmers market takes over Grinnell Plaza in downtown Sheridan. You can also look for information on the Grown in Wyoming website, growninwyoming.org. You can search by the food you’re looking for, what’s in season or by the county in which you live. The program is new, so producers are still signing up to be promoted through the site; keep checking back.

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Frackelton’s

GRILLED RIBEYE WITH MICROGREENS

DIRECTIONS

LOCAL

Recipes S

heridan chefs appreciate using locally sourced foods whenever possible. Antonia Armenta-Miller, owner and operator of Bonafide food truck in Sheridan, markets her meals each summer by emphasizing the local ingredients she uses daily. Armenta-Miller said Bonafide patrons love the pico de gallo, and she makes the salsa four times a week, or more when needed. In season, Bonafide sources its produce from Rachel and Luc Bourgault at Lower Piney Heirloom Vegetable Gardens located 20 miles south of Sheridan, Tom Veracelli and Papa Joe’s Produce, which also provides local greens at the farmers market. “We love our community and their desire to eat fresh, tasty foods,” Armenta-Miller said in an email.

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Frackelton’s executive chef Mike Adams, who moved to Sheridan at the end of the growing season last year, looks forward to joining those who create from locally-sourced products. Until he can fully see what Sheridan provides to add to his fresh menu, Adams will continue sourcing his meat from Legacy Wyoming Meats out of Cody. The company sources its beef from the Double Doc and Flitner ranches in Shell. Adams, formerly a chef at Racines in Denver, focused heavily on locally sourcing the ingredients he used in the restaurant. When he moved, Frackelton’s did not make that an emphasis, and he immediately started changing that culture. “When I came up here, much to my dismay, there was really no locally-sourced food in this restaurant,” Adams said. “One of the things I de-

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1. Grind ancho chili pepper, coffee beans and other spices to-

INGREDIENTS

Above: Executive chef Mike Adams

prepares arugula with heirloom tomatoes at Frackelton’s in Sheridan.

BY ASHLEIGH FOX cided to do was go looking for that, and there’s a couple things that sort of fell into my lap.” His other locally-sourced product comes from Judy’s Garden, which provides Adams with spicy microgreens throughout the winter. Adams, who uses corn in Frackelton’s creamed corn house recipe, enjoyed the corn sold at Third Thursdays last summer but wants to remain hyperlocal when choosing his ingredients. “My biggest thing is Montana is close and Colorado is close; everybody’s close. But what’s happening in Wyoming?” Adams said. Enjoy a snapshot of local chefs utilizing what Sheridan has to offer in locally-sourced produce, meats and other ingredients with the recipes provided by Frackelton’s, Bonafide and Golden Rule Grocers, owned and operated by Melissa Smith.

MEAT: • Legacy Wyoming Meats ribeye • Ground ancho chili pepper • Ground coffee beans • Other spices to taste CREAMED CORN: • Heavy cream • Cayenne pepper • Lime juice and lime zest • Corn GORGONZOLA MASHED POTATOES: • Mashed potatoes (cooked to your recipe) • Gorgonzola cheese SALAD: • Judy’s Garden microgreens or local arugula • Local heirloom tomatoes

gether to form a rub.

2. Generously rub both sides of the raw ribeye cut with chili-coffee rub.

3. Begin grilling ribeye on medium heat until it cooks medium rare. 4. Start corn over medium heat in a sauce pot. 5. Add heavy cream, cayenne pepper, lime juice to the corn.

Let simmer.

6. Make mashed potatoes cooked to your recipe. Adams uses a garlic mash. Add gorgonzola cheese and mix until melted through. 7. Place local microgreens or arugula in a pan with a dash of olive oil and quickly wilt the greens. Add local heirloom tomatoes. 8. Plate the ribeye accompanied by the gorgonzola mashed

potatoes and creamed corn on the side. Place the wilted greens and tomato salad mixture on top of the ribeye.*

*Instructions created by The Sheridan Press after observing Adams in the kitchen. No written instructions or ingredient measurements were provided.

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Golden Rule Grocers

WILD RICE STUFFED PUMPKINS INGREDIENTS

Bonafide

PICO DE GALLO DIRECTIONS

Chop tomatoes into small pieces. The literal translation of pico de gallo is “beak of the bird,” which is the size all the pieces should be. Retain all juice.

2. Chop peeled and seeded cucumbers into small pieces. 3. Dice both types of onion into fine pieces. 4. Core, seed and chop bell peppers into small pieces.

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• 1 flat of heirloom tomatoes (about 15) • 12 garden-fresh cucumbers, peeled and seeded • 1 large red onion • 2 large sweet yellow onions • 2 of each fresh bell peppers in red, green and yellow • 2 large bunches of cilantro, lightly chopped • 6 fresh jalapenos, seeded and finely diced • 4 large limes, zested and juiced (yield 1/2 cup of juice) • 4 large garlic cloves finely diced • 4 tablespoons kosher salt • 2 tablespoons Tajin (a chili lime seasoning) • 2 tablespoons of a high-quality lemon pepper

5. The heat of the jalapeno depends on the size of the chop.

INGREDIENTS

Hotter jalapenos receive a smaller chop; mild jalapenos receive a larger chop.

6. Combine all ingredients into a large bowl. 7. In a separate bowl, juice and zest the limes, crush and fine

dice the garlic and add all the dry seasonings. Mix and pour over the large bowl of ingredients.

8. Mix thoroughly and enjoy!

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• 3 local pie pumpkins (From Lloyd Craft Farms) • 1/2 local green or red cabbage • 1/2 local white onion • 1 6-ounce package mushrooms • 1 1/2 cup organic wild rice or wild rice blend • Olive oil • Salt and pepper • Parsley • Cheese (optional)

DIRECTIONS 1. Wash the pumpkins, cut in half and scoop out the

seeds. Place face down in a roasting pan. Fill pan 1/2 inch full of water, cover with tinfoil and roast in the oven at 375 degrees until the pumpkin flesh is tender, approximately 45 minutes to one hour.

2. In the meantime, cook the wild rice or wild rice blend in a rice cooker according to the manufacturer’s directions.

3. Dice the onion and mushroom, and place in a bowl. Shred the cabbage and add to the bowl. When the rice is done cooking, add it to the bowl with the veggies. Drizzle with olive oil, salt and pepper. Season to taste. 4. When the pumpkins are tender, remove from the oven, turn right side up and fill with the rice mixture. Cover and return to the oven, lowering the temperature to 350 degrees. Cook until the veggies soften some but don’t become mushy. If desired, top the pumpkins with cheese and return to the oven uncovered for an additional 10 minutes or until the cheese is nicely browned. 5.

Plate each pumpkin, drizzle with olive oil and garnish with fresh chopped organic parsley.

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Wild

FOODS BY BUD DENEGA

EDIBLE PLANTS: Strawberries Raspberries Whortleberries Wild onions Rose hips Pine Dandelions Fireweed Lambsquarter

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ising majestically out of the northern Wyoming landscape, the Bighorn Mountains represent the first branch of the Rocky Mountains that individuals see traveling west along Interstate 90. The mountains rise more than 13,000 feet, shading Sheridan in the morning and giving it a sunset worth admiring in the evenings. The Bighorns are a popular destination for outdoor enthusiasts. Whether you’re looking for a western escape traveling from an eastern metropolitan mecca like Minneapolis or Chicago or simply going for a late-afternoon hike following the workday in Sheridan, the mountains provide a little something for everyone. The Bighorns even provide sustenance for foragers eyeing ingredients for their oneof-a-kind recipes or individuals looking to simply live off the land

for an extended period of time. “The plant life varies and it’s seasonal,” said Sara Evans Kirol, recreation forester for the Bighorn National Forest. “The higher in elevation, the less plants there are, but there are definitely some we could utilize to eat.” Easily recognizable and commonly-eaten fruits like raspberries and strawberries grow naturally in the Bighorn National Forest. The fruits are somewhat smaller than what you’d likely find at your local supermarket but can be used for multiple purposes. Obviously, people can simply gather these fruits for consumption at home or eat while on a hike or in a more dire situation. “Those are the obvious ones that are up there,” said Cat Brown, plant technician for the forest service. But these widely recognizable plants aren’t available until later

in the summer and primarily grow in lower elevations. Many plants, with Wyoming’s short summers and long winters, don’t mature or flower until later in the summer, making for scarcity of edible plant life for a majority of the calendar year. Pine, which is another widely recognizable plant, is littered all over the Bighorns, even in the higher elevations. Every part of the pine — needles, stem, bud, flower, seeds and roots — are edible in some form and high in vitamin C. The needles are also used in many medicinal practices. Other edible plants in and around the Bighorns include wild onions, whortleberries and rose hips. Foraging has become more and more trendy of late and people have searched for tasty treats. “A lot of people will go out to find those ingredients for a specialty dish for a special person,” Evans Kirol said.

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“… It can also be for challenge. There’s a whole spectrum of why people do it. Some want to experiment because they’ve heard it’s fun, and some think it’s cool, and some are doing it because they got lost and haven’t had meals to eat.” There are 1.1 million acres within the Bighorn National Forest — plenty of room to get lost — and in the event that you do lose your way, the natural plant life can sustain you as long as you know what to consume and what to avoid. Some of the edible plant life is easily recognizable, but some that may look appetizing or closely resemble another plant could prove harmful to certain people and even poisonous. Brown cautions people from trying some of these edible plants for the first time in the remote mountains because it’s unclear whether or not that individual could be allergic. Brown also urges people going for longer hikes or backpacking trips to take along a candy bar or granola bar to store deep in

their pack for emergency use only. Brown had an acquaintance that went and lived out on an island in Southeast Alaska in an attempt to survive the entire year off only what nature provided. He foraged and scrounged to subsist and accomplished his goal. People can try that in the Bighorns, it’s just not as common and very different. “On the coast, when the tide is out, the table sets, and you have a lot of seaweed, mussels and stuff you can eat out there,” Brown said. “Here, it’s really way different. I’d say what you probably can find here is going to keep you for a week if you get lost.” Hunting and fishing in the Bighorns provide other means of nourishment, and if someone wants to challenge themselves and survive off the land in the Bighorns for an extended period of time, that’s a good way to feed oneself. Large game such as elk, mule deer, whitetailed deer, black bear, mountain lion, grouse, pronghorn sheep and mountain goat frequent

“

the area and can be hunted during designated hunting time frames. Sage grouse, pheasants and turkeys are some of the more popular feathered creatures that one can hunt, while various species of trout call the North and South Tongue Rivers, along with the Little Bighorn River, home. If an individual elects to stay in the Bighorns long term there are certain regulations that they must follow. From June 1 to Sept. 10, visitors are limited to 14 days in one location. After that, they must move to another locale at least 5 air miles away and not return for at least 14 days. “It’s to make sure spots are available for other people,” Evans Kirol said. “If you’re there for four or five months, especially in the summer, you’re limiting other people’s ability to use that land.” The Bighorns are visually stunning and somewhat bountiful. It’s not just a vast land of nothingness, but rather a landscape full of edible beauty that can play a part in your special recipe or even save your life if necessary.

AVAILABLE WILDLIFE: Elk Mule deer White-tailed deer Black bear Mountain lion Moose Pronghorn antelope Bighorn sheep Mountain goat Sage-grouse Pheasant Turkey Various species of trout

Some want to experiment because they’ve heard it’s fun, and some think it’s cool, and some are doing it because they got lost and haven’t had meals to eat.

Sara Evans Kirol 60

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”

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TEACHING

Chefs

here are too many c o o k s in the kitchen. Literally. Space has become limited within Sheridan College’s culinary institute. A program that had minimal interest when RJ Rogers began teaching there 11 years ago has surpassed capacity. As aspiring cooks spill from the kitchen at the culinary institute on Sheridan Avenue, Rogers yearns for a bigger building where he and his fellow instructors can continue preparing students for life in the kitchen. One hundred and fifty-two, Rogers recalled. That was the number of folks interested in the SC culinary school before the year started. While some of those individuals choose different paths or head elsewhere, it still leaves a large group Rogers and staff must whittle down by close to 80 percent.

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BY MIKE PRUDEN

This year, 18 freshmen and 10 sophomores fill the culinary institute’s classrooms — or kitchen. “The interest is there; we’re here,” Rogers said. “We hope to continue for years and years.” Rogers began cooking when he was in college as a way to help pay for school. But as the days went on, he felt more comfortable in the kitchen than he did in a lecture hall. So a part-time job became a full-time endeavor and eventually a culinary degree with jobs all over the world — San Francisco, Salt Lake City, New York and even Germany. “I realized that I’d rather go to my parttime job than sit in a chemistry class or calculus class,” he said. “So I went to cooking full time.” The Sheridan High School grad eventually made his way back to his hometown, and an open adjunct professor position at SC kicked

down the door to his desire to help others down a path similar to his own. And according to certain statistics, the number of students heading down that path is on the rise. Over a four-year span from 2006-2010, the number of culinary graduates grew by 25 percent, according to Education News’ Career Index. In 2013, 273 institutions offered culinary programs in the United States, up 30 percent from 2009. And according to the Bureau of Labor Statistics, the future looks bright for aspiring chefs. The bureau’s job outlook for the next decade predicts a 10 percent growth rate for chef and head cook positions, 3 percent faster growth than the national average for jobs. That’s more than 14,000 new openings. For culinary students like Rachel Walker, a sophomore at Sheridan College, WWW.DESTINATIONSHERIDAN.COM

those numbers are promising. They’re also evidence to why Sheridan’s institute is bursting at the seams. Sheridan College prides itself on providing hands on experience in a number of different fields, from machine tooling to welding to dental hygiene. While Rogers and his fellow instructors continue to build the culinary program into another of the school’s most sought after, Walker and her classmates make the desire for more space more of a necessity. Walker’s interest in cooking peaked while she was a high school student in Powell, and after winning plenty of awards for her work, scholarships pushed her along her culinary journey. She’s pairing her work at the school with her real-life experiences in

kitchens in Wyoming to hopefully someday open a restaurant of her own. And for Rogers, the institute means much more than preparing food and working in a kitchen. He strives to utilize those hands-on experiences to make his students as ready as possible once graduation day rolls around. “It’s definitely opened my eyes about management positions,” Walker said about the institute. “Like, I would never want to manage a hotel. Never. … But I wouldn’t be opposed to running a restaurant. Aside from the college’s affordability and its continued progression with the culinary field, Walker added that the city of Sheridan is especially fit for foodies. While many places in Wyoming and the region stick to blue collar burgers and

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Above: Sous chef Shelby Fortik works at the Wyoming Culinary Institute.

fries, Walker noted Sheridan’s uniqueness in art and tourism that open up the palette for restaurants and, in turn, chefs. And while Rogers noted the school doesn’t focus specifically on the popular game of the area or other common food findings in Sheridan, he gave credit to the county’s abundance of food options and restaura-

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teurs’ willingness to look to the culinary school when staffing their eateries. Whether it be the kitchen at Sheridan’s private golf club, The Powder Horn, or one of the local delis on Main Street, there are abundant opportunities for young cooks to hit the ground running as they chase head chef aspirations.

Restaurant

Here are some of the challenges and triumphs of owning a restaurant from Sheridan County Chamber of Commerce CEO Dixie Johnson and Tye Bach, who is in his 11th year as owner of Pony Grill and Bar:

Best PRACTICES

REALITIES

Challenges

BY MIKE PRUDEN

STAFFING: “One person can change everything,” Bach said. Employees come and go, so remaining consistent is difficult. One bad experience can keep a customer from ever coming back.

sk somebody who has owned a restaurant his or her No. 1 tip in opening an eatery of your own, and the answer will often be a simple one: don’t. Many of those owners probably wish they could go back and give themselves that same advice. While the glitz and glam of doing things your way, mingling with customers and all-you-can-eat cuisine more than entice the average home chef or “Hell’s Kitchen” binge-watcher, they often overlook the more reasonable realities of owning a restaurant. According to an Ohio State University study, 60 percent of restaurants don’t make it past the first year, and 80 percent shut their doors within five years. A 2014 Thrillist article called opening a restaurant “a horrible, horrible, great idea.” Now that you’re terrified of opening that restaurant for which you’ve taken out a hefty loan, it’s not all a nightmare. Most successful restauranteurs will warn of the industry’s difficulties and uphill climb, but they’re typically more than willing to provide preventative measures and tell stories of why handling those setbacks can lead to a long, fulfilling life as an owner of a restaurant.

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FOOD: Bach likes to keep his menu fairly simple as to not waste much food or have many ingredients go bad. It needs to be fresh, but keeping enough on hand without it spoiling can be a balancing act. MONEY: You have to pay your bills and your employees and purchase ingredients and licenses and cover repairs. When it comes down to it, putting butts in seats keeps the lights on and keeps the restaurant open. SOCIAL MEDIA: Again, one bad review can change the minds of hundreds or thousands of people. When that review happens instantly on Facebook or Twitter, it could make or break your business. LAWS: Health codes constantly change; in Sheridan, liquor ordinances have been recently tweaked. Child-labor laws mean not over-utilizing those part-time high school helpers in the summer. WEATHER: In Sheridan especially, weather can slow things down. Cold temperatures might close your patio — eliminating dozens of seats (customers). Snow might keep that delivery truck from arriving on time, so you might be out of napkins for the day.

WORKING WITH FAMILY: With odd hours and busy schedules, families must make sacrifices when working in the food industry. Bach’s wife works at the Pony with him, and Johnson said many of the successful restaurants she sees involve individuals who grew up in the industry and involve their families as much as possible. CONSISTENCY: While many restauranteurs enjoy experimentation, Bach emphasized his need to keep customers coming back. Making sure their favorite items are on the menu is a big benefit in driving traffic back through his doors. HONESTY: For those times when the menu does change or that napkin-truck gets stuck in Billings, Montana, Bach encourages his servers to be proactive with customers. If they know right away, they won’t be surprised and less likely to give up on the rest of your menu. SOCIAL MEDIA: While bad reviews can discourage potential customers, good reviews can do the opposite. Word of mouth is great marketing for a business. SATISFACTION: Above all, Bach said the greatest feeling in his day comes from seeing happy customers. Happy customers are often returning customers, and in his 11-plus years at the Pony, returning customers sometimes mean generations of customers. He gets to know them — new and old — which inspires a continual urge to keep the business alive and well… despite the challenges.

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Local parks Whether you want to sit on a bench and watch your kids or family play on the slides and swings or give Fido a little time off leash, the parks in Sheridan offer a little something for everyone and there’s one in nearly every area of town. On the north side, you’ll find North Park, which primarily consists of pathway loops, but will expand to include even more pathways and a potential green space when construction on the North Main Interchange project wraps up. On the other end of the city, South Park offers paved access and nature pathways. Take your bikes, rollerblades or two feet down for a pleasant stroll. The pathway will also take you

to Sheltered Acres Park, which includes tennis courts, disc golf and a small creek. A number of small neighborhood parks dot the city map, so be sure to check sheridanwy.net for a complete look at what the city offers. In the heart of the city, you’ll find Kendrick Park, which boasts walking paths, an ice cream stand, tennis courts, lots of grass on which to lounge and the Kendrick Park Pool. The city also has a few dog parks, one located off North Sheridan Avenue, one near the municipal cemetery and another just north of ThorneRider Park on the pathway. Let the four-legged family stretch their legs.

PARKS and PATHWAYS

t’s a warm summer evening in Sheridan. You and your friends have put on your flip flops or sneakers and you’re ready to explore, but you don’t have time to head all the way into the mountains. That’s OK, plenty of opportunities exist close to Sheridan if you need to expend some energy.

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Wild, but close to town If you have a little time, but don’t want to hit the trails in the Bighorn National Forest, there are options that offer a taste of the wilderness without the need for a long drive to the trailhead. The Red Grade Trails System offers a few miles for non-motorized recreation on the face of the

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Bighorn Mountains outside of Big Horn. The 5.7 miles wind across the face and the Sheridan Community Land Trust hopes to expand the options — and mileage — in the coming years. East of Sheridan, you can take a trek on Soldier Ridge Trail, which offers 360-degree views of the Bighorn

Mountains and surrounding area. There isn’t much shade though, so wear sunscreen and bring a hat. From Dayton, you can also head toward Tongue River Canyon, which features a popular trail that will take you up into the Bighorns. You can also stop to stick your feet in the cool water of the river.

For a complete list of city parks and a map of city pathways, see www.sheridanwy.net. WWW.DESTINATIONSHERIDAN.COM

Local

ART SCENE O

ften when aficionados think of artist havens, they name cities like New York and venues like The Art Institute of Chicago. But if you speak with the artists themselves, they long for a break from the day-to-day grind and seek refuge that provides time and space to create.

Sheridan has become known for providing just what the doctor — or in this case the artists’ muse — ordered. The wide open spaces and quiet, the blinking stars and waving wildflowers all draw artists to the Sheridan area. Add in a backdrop of the Bighorn Mountains and inspiration often

runs wild. As a result of those factors and the philanthropy that exists in the area, a number of local nonprofits and organizations cater to the creators and those who appreciate their work. Here’s a quick rundown of what the area has to offer in terms of art attractions.

On stage

While theater season typically runs from the fall through the spring, local venues still have plenty to offer through the summer months. Many organizations host fundraisers, shows and other events at the WYO Performing Arts and Education Center, Whitney Center for the Arts and Carriage House

Theater. Plus, youth theater camps run through the summer, so youthful shows can be found through programs like Tandem Productions. Local bars also frequently host live music performances throughout the year. So kick back, grab a beverage and dance under the stars.

Right: Mariah Olesen as Peggy, left, and Erin Kranz perform in “42nd Street” during the 25th anniversary gala at the WYO Performing Arts and Education Center.

Below: Vocalists perform on stage during the rehearsal of “Forever Plaid” at the WYO Performing Arts and Education Center. From left are Ryan Koltiska, Michael Gondal, AJ Longhurst and Philip Garber.

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Museums, galleries galore If you’re up for a drive, head east to the Ucross Foundation, where artists in residence find solace and inspiration in the open plains. The gallery located in the Big Red Barn has exhibits that rotate. Depending on the time of year, you might even catch up with one of the artists in residence. If you’re still looking for a nice drive but you want to stay a little closer to home, explore the historic ranch house or the galleries housed at The Brinton Museum. Set some time aside; the museum located in Big Horn has expansive collections of Western and American Indian Art. Special exhibits also

draw visitors to the site. Plus, the view from the Brinton Bistro is nothing to shrug off. In downtown Sheridan, you’ll find SAGE Community Arts. The nonprofit gallery located in the heart of the city features member shows, classes and more. Businesses like Expressions Art Gallery and Framing also feature work from local artists. They also host classes and events throughout the year. In the northern part of the county, Gallery on Main in Dayton and places like Painted Skull Studio and Dog Paw Pottery offer plenty of options on the creative side.

Above: The John and Adrienne Mars Gallery of American Indian Art “To Honor the Plains Nations” Gallery at The Brinton Museum.

Left: An artist uses reading lights to see her work during the Wyoming Watercolor Society’s Art in Motion event.

Outside art If you want to take in local art but enjoy the summer weather, opt for a stroll through downtown to check out the sculptures that line the sidewalks. They include a mix of styles and subjects, including Western figures, abstract pieces, wildlife and more. You

can find a full list of sculptures at sheridanpublicarts.com. You could also stroll through Kendrick Park with an ice cream cone to explore the carvings done by a local artist out of trees. You’ll find an ice cream cone, a jumping fish and other fun figures.

Right:

”The Boss” stands at the corner of Main and Brundage streets.

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EDIBLE

Art

BY MICHAEL ILLIANO

“

If a customer comes in and [a product] is appealing to their eye, they’re going to eat it.

”

Wayne Gable

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Red Velvet

Gable said Red Velvet leans toward a simpler presentation of its pastries, in part because it is a small operation that bakes most of its inventory every day from scratch. By sticking to straightforward pastries, Gable said he and his staff are able to balance baking quality products and presenting them artfully. “You want to put everything you can into an item but be efficient and quick about it,” Gable said. In displaying products, Gable said Red Velvet emphasizes the plating of pastries and pairing them with classic garnishes like fruit and a coulis — sauce that is usually made from strained fruits and drizzled on the plate. “If a customer comes in and [a product] is appealing to their eye, they’re going to eat it,” Gable said. “Garnishes to make it look appealing, but also to be different. We want

to be able to stand out a little bit.” Pamela Gable, Wayne’s wife, said the simple presentation also highlights that Red Velvet’s pastries are made from fresh ingredients and are oftentimes organic. In choosing what to bake and how to present their pastries, Wayne Gable said the bakery will look to incorporate seasonal fruits into its dishes. “Summer we’ll stay with a lot of lemon-based stuff; winter we’ll go to apples and pears, that kind of look,” Gable said. Most important to the Gables, though, is that the products Red Velvet puts out are consistently excellent, both in terms of taste and appearance. “I take a lot of pride in what I do and I feel like if it isn’t pretty much right on, I don’t want it going out the door,” Gable said.

or some local eateries, developing savory dishes is only half the battle. “People eat with their eyes,” Wayne Gable, owner of Red Velvet Bakery, said. The presentation of artisanal foods is one of the most important factors in appealing to diners. An artful presentation not only entices customers, it allows cooks and servers to distinguish themselves and demonstrate their skill in the kitchen. Two local cafés in particular place an emphasis on how they arrange the appearance of their products — Red Velvet Bakery and Andi’s Coffee House.

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Andi's Coffee House

Annie Hendrickson, who owns Andi’s, said training baristas to prepare coffees with latte art was a priority when she opened the shop in May 2015. “Customers are impressed when they see it,” Hendrickson said. “It’s a really fun thing that sets us apart from some other places.” Heidi Homola, the head barista at Andi’s, added that coffees embellished with latte art communicate quality and expertise to customers. “When you go to a coffee shop and you see the latte art on your coffee, that’s when you know that the barista knows what they’re doing and cares about what they’re doing, and you know

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you’re getting a perfect cup of coffee,” Homola said. In order to shape the foam on a latte into a pattern, the milk in the coffee needs to be perfectly steamed and aerated. When done properly, the milk is churned with a steam wand into “microfoam,” a smooth milk foam composed of tiny bubbles that will hold a pattern. Patterns can be formed by either pouring milk very close to the surface of the foam or by using a tool to etch patterns into the foam. If the steamed milk cannot be used to make latte art, Homola noted, it has been prepared incorrectly and should not be served. Homola said learning to cre-

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ate latte art took several months. When Andi’s opened, a distributor traveled to Sheridan to train the staff in preparing lattes, but she said the training only lasted a couple of days. To develop the skill, Homola said she continued practicing on her own using YouTube videos as guides. “It’s fun for the barista too,” Homola said. “You get a lot of satisfaction when you hand that to the customer.” As with the presentation of Red Velvet’s baked goods, latte art has become an efficient flourish, a means of enticing customers and demonstrating the mastery and experience that goes into the making of their food.

WWW.DESTINATIONSHERIDAN.COM

Battlefield sites Wagon Box Fight

The Wagon Box Fight is known as one of the most unusual battles in the history of the West. Fought on Aug. 2, 1867, about 5 miles west of Fort Phil Kearny near the town of Story, the battle pitted an estimated 1,000 Indians under Chief Red Cloud’s command against a handful of soldiers and civilians under the command of Capt. James Powell. Powell and 26 soldiers and six civilian woodcutters were camped about 5 miles from Fort Phil Kearny when the Indian forces attacked. They took cover inside an oval of wagon boxes used as a stock corral. They were able to hold off the Indian warriors from behind the 14 wagon boxes with their new rapid-fire rifles until a relief force arrived from the fort. Three men were killed and two wounded inside the wagon box corral. Indian casualties were estimated between five to 60 killed and five to 125 wounded.

Location:

BATTLE OF TONGUE RIVER

Located in Ranchester off of Interstate 90, Connor Battlefield State Historic Site was where the U.S. Army and the Arapahoe tribe met in the Battle of Tongue River. The battle is considered the most important engagement of the Powder River Expedition of 1865. It caused the Arapahoe to ally with the Sioux and Cheyenne tribes at the Fetterman Fight just a year later. The park has picnic areas, a playground, overnight camping facilities, fishing access and historic interpretations. Local residents recently marked the 150th anniversary of the battle that occurred on Aug. 29, 1865. Several people, including town historian Kim Fuka and Sheridan diorama artist Tom Warnke, teamed up to commemorate the anniversary. A diorama created by Warnke and several area residents was dedicated to the town as part of the anniversary commemoration.

Take exit 44 off of Interstate 90 to find Fort Phil Kearny State Historic Site. The Wagon Box Fight State Historic Site can be located from here off of Wagon Box Road.

Location:

Phone: 307-684-7629

Two blocks off of U.S. Highway 14 in Ranchester.

Battle of the Little Bighorn

Located over the border in Montana, the Little Bighorn Battlefield National Monument and battle site is a good day trip to take from Sheridan. On June 25, 1876, without authorization from his superior officer, Lt. Col. George Armstrong Custer led his men into an ambush that killed more than 250 men, including Custer himself. The battle was a crucial engagement because it was the last major Indian victory in North America. The site includes a museum and historic interpretation of the battle.

Location:

The museum is located off of Interstate 90 at Garryowen at exit 514. The battle site is located in Crow Agency off of exit 510 on Battlefield Tour Road 756.

Phone: 406-638-1876 Online: www.custermuseum.org OR www.nps.gov/libi/

BATTLE OF THE ROSEBUD

Rosebud Battlefield is associated with the lead up to the Battle of the Little Bighorn. The battle represents the proactive position of the 1,500 Sioux and Northern Cheyenne as they forced the withdrawal of Brigadier General George Crook’s 1,000 troops at Rosebud Creek. The presence of thousands of warriors and soldiers on the field on June 17, 1876, made the day one of the largest battles of the Indian wars. Just eight days later, because Crook’s troops were withdrawn from the war zone to resupply, they were not available to support Lt. Col. George Armstrong Custer and his troops at the Battle of the Little Bighorn.

Location:

Take Wyoming 338 (also known as Decker Road) into Montana. Follow the road until you reach the entrance to Rosebud State Park near Busby, Montana.

Phone: 406-757-2298 Online: www.stateparks.mt. gov/rosebud-battlefield/

Online: ww.wyoparks.state.wy.us/Site/SiteInfo.

Online: www.philkearny.vcn.com

aspx?siteID=15

Below: A diorama of the Connor Battle, a portion of which is shown here, is on display at the Ranchester Information Center in Ranchester.

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WWW.DESTINATIONSHERIDAN.COM

Museums

istory buffs flock to Sheridan County, an area rich with history. Beyond the battlefields and monuments that dot the western plains, a number of museums offer educational opportunities for young and old alike.

Sheridan County Museum

If you want a look at Sheridan County from the eyes of the local historical society, stop into the museum located on East Fifth Street. Permanent exhibits include a look at the Battle of the Rosebud, coal and the Tongue River Tie Flume. The museum also routinely offers activities for younger members of the family.

Don King Museum

Above: The Trail End State Historic Site. Trail End State Historic Site

The 13,748-square-foot home known as Kendrick Mansion provides visitors with a glimpse into life during the period of 1913 to 1933 as seen through the eyes of the John B. Kendrick family. The authentically furnished rooms are open for visitors and often reflect a different theme each year. This year, the mansion displays the “Wake Up America” exhibit, which shows what went on at home during World War I.

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Located behind King’s Saddlery King Ropes, this museum houses more than three decades of the King family’s dedication to western and cowboy memorabilia. Hundreds of saddles line the walls and can be found alongside wagons, coaches, Native American artifacts and more.

Bozeman Trail Museum

Today, Interstate 25, running from Douglas to Buffalo and Interstate 90 from Sheridan to Three Forks, Montana, cover roughly the same general route as the historic Bozeman Trail. Traces of the trail remain, such as a well-preserved blacksmith shop built by the Rock Creek Stage Line in 1879. The shop, located in Big Horn, and home to the Bozeman Trail Museum, now includes Native American artifacts, dentistry tools, photos of the area, pioneer clothing, books, tools and more.

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EVENT Highlights 2018

MAY

18-20 25TH ANNUAL ROCKY MOUNTAIN LEATHER TRADE SHOW

All your leather shop needs under one roof. Held at the Sheridan Holiday Inn. Over 60 leather-related suppliers, manufacturers and dealers. Great for hobbyists, artists and professionals. Free admission. International event with how-to workshops starting earlier in the week. For more information, see www. leathercraftersjournal.com.

26-28 HANG GLIDERS FLY-IN

Enjoy watching and photographing hang gliders from across the nation soaring above the Bighorn Mountains’ Sand Turn, west of Sheridan. For more information, contact Johann Nield at wyomingwings@wyoming.com.

JUNE

1-2 BOTS SOTS REMOUNT HORSE SALE

The sale brings together the best horses from an array of disciplines, offering elite rope horses, polo ponies, charro horses and ranch geldings. For more information, see www.botssotsremount.com.

1-3 HOOP JAM

The 18th annual 3-on-3 street basketball tournament provides wholesome family entertainment with 18 courts and 800 participants. A registration and welcome barbecue is set for the Friday evening prior at Sheridan High School. For more information, see www.hoopjamwyo.org.

3 START OF POLO SEASON

Polo practices, games and tournaments happening up to four days a week through Labor Day weekend at the Big Horn Equestrian Center or the Flying H Polo Club in Big Horn. For the Big Horn Polo Club (playing at the Equestrian Center), call 307-674-4928 or see www.thebighornpoloclub.com.For the Flying H Polo Club (high goal polo), call 307-674-9447 or see www.flyinghpolo.com.

27 EATONS’ HORSE DRIVE

Stake out a viewing spot and watch up to 100 horses cowboy-driven through Sheridan, passing the Wyoming Information Center at approximately 9 a.m. down Fifth Street past the Sheridan Inn, out to Eatons’ Ranch, the oldest dude ranch in the nation. For more information, call 307-655-9285 or email info@eatonsranch.com. 84

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JUNE

15-JULY 1 WILDFLOWERS PEAK SEASON

Meander through the majestic Bighorn Mountains on Scenic Byways 14 or 14A for the added beauty of the wildflower season ... and maybe even get a glimpse of mountain wildlife.

15-17 2018 CLEARMONT DAYS

FOR AN UPDATED LIST OF EVENTS, SEE THE COMMUNITY CALENDAR ON

JUNE JUNE 21-SEPT. 20 3RD THURSDAY STREET FESTIVAL

Enjoy family fun, food, live music and fabulous vendors on the third Thursday of each summer month, 5-9 p.m. on Sheridan’s Main Street. For more information and vendor inquiries, call the Downtown Sheridan Association at 307-672-8881.

JULY

2 THE DEAD SWEDE HUNDO RACE | RIDE | TOUR

11-14 88TH SHERIDAN WYO RODEO (during SHERIDAN WYO RODEO WEEK, July 9-15)

The premier gravel, single track and pavement race of Wyoming’s Bighorn Mountains. For more information call 307-763-4481 or see www.thedeadswede.com

4 TOWN OF RANCHESTER 4TH OF JULY CELEBRATION

Celebrate the town of Clearmont. Events will be held Friday through Sunday. For more information, call 307-758-4465.

Day-long Fourth of July celebration. For more information call 307-655-2283.

JULY 21-SEPT. 20 SHERIDAN FARMERS MARKET

4 4TH OF JULY CELEBRATION

Every Thursday from 5-7 p.m. on Grinnell Plaza. Call Downtown Sheridan Association at 307-672-8881 for more information.

Join in the WYO Rodeo fun all week long. In addition to four nightly PRCA rodeos and morning slack (preliminary elimination) performances, this week includes the First Peoples Indian Powwow, World Champion Indian Relay Races, parade, street dances, boot kickoff and barbecue, carnival, pancake breakfast, Beds Along the Bighorns races, Sneakers & Spurs Run and more. From the first boot kicked off ‘til the last tailgate shuts, the Sheridan WYO Rodeo is the most fun you’ll have. For event details, tickets and schedules, see www.sheridanwyorodeo.com.

Live music followed by a spectacular fireworks display at dusk at the Big Horn Equestrian Center (south of Sheridan). For more information, call the Equestrian Center at 307-673-0454.

30 BIGHORN MOUNTAINS BREWFEST

Brewfest fun at Antelope Butte Mountain Recreation Area, with activities for the whole family. The facility is located in the Bighorn Mountains at U.S. Highway 14 and Fun Valley Road. For more information, see www.antelopebuttefoundation.org.

7 KARZ ROD RUN

Annual car show with 150 hot rods, muscle, classic cars and trucks on Main Street (Dow to Alger), with vendors on Sheridan’s Grinnell Plaza. Awards presented to winners as judged by the public. For more information, see www. karzclub.org.

14-16 BIGHORN MOUNTAIN WILD & SCENIC TRAIL RUN

Hundreds of runners from across the U.S., Australia and Europe compete in 100-mile, 52-mile, 32-mile and 18-mile races in the Bighorn Mountains west of Sheridan. For more information, see www.bighorntrailrun.com, call 307-673-7500. SU M M ER / S P R I N G 2 0 1 8

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EVENT HIGHLIGHTS

JULY 20-22 ANTELOPE BUTTE SUMMER FESTIVAL

The fourth annual festival in the Bighorn Mountains includes morning yoga, trail runs, mountain bike races, live musics, vendors and kids activities. The event kicks on Friday night and goes through Sunday, with plenty of on-site camping available. For more information, see www.antelopebuttefoundation.org.

AUGUST 24-26 STORY DAYS

The 32nd annual festival celebrates the community of Story. For more information, see www.storywyoming.org or contact Zack Houck at zkhatladas@ yahoo.com.

27-28 DAYTON DAYS

30-AUGUST 6 SHERIDAN COUNTY FAIR

25 SUDS N’ SPURS

The seventh annual Sheridan Brewfest features brewers from all over the region providing tastings of their fine brews for your vote in the People’s Choice category. Enjoy unlimited beer sampling, live music and food at this annual event, at Whitney Commons Park, 2-7 p.m. For more information, call the Sheridan County Chamber of Commerce at 307-672-2485 or see www.sheridanwyomingchamber.org.

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DATE TBD WYOMING THEATER FESTIVAL

The fourth annual theater festival includes performances of four to five new plays, by playwrights and actors from all over the country, rotating every afternoon and evening over a 1-1/2 week period – along with workshops, tours, readings and more from morning to night. For more information as the 2018 festival develops, see www.wyomingtheaterfestival.com or contact DannyLee Hodnett at info@wyomingtheaterfestival.com.

1-2 DON KING DAYS

The 42nd annual festival celebrates the community of Dayton. For more information, see www.daytonwyoming. org or contact the town hall at 307-655-2217.

Family fun focused on livestock and craft competitions and special events. Admission is free. For more information, call 307-674-2980.

SEPTEMBER

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‘Old West’ rodeo events include match bronc riding, steer roping and endof-season polo cups. The Big Horn Equestrian Center provides open space and no-fence setting in the majestic mountain foothills south of Sheridan. The family-oriented celebration honors renowned saddle maker Don King. Also included is the World Championship Blacksmiths Horseshoeing Contest, starting Sept. 2. For more information, see www.donkingdays.com.

7-8 FLYING COWBOYS ANNUAL FLY-IN Pilots from five states with 200 remote-powered planes will display and fly from dawn to dusk. See all types of planes — from small electric-powered flyers, up to 10-foot wingspan giants powered by large gasoline engines. Admission is free. For information, call 307-763-1467.

Sheridan County

CHURCH DIRECTORY 1959 E. Brundage Ln. 1/4 mile east of I-90 on Highway 14 P.O Box 6522 gracebaptistsheridan.org

Independent • Fundamental Stephen R. Anderson, Pastor Office 672-7391 Home 672-7189 Sunday: 10 AM Sunday School 11 AM Worship • 6 PM Service Wednesday: 7:00 PM Service

ST. PETER’S EPISCOPAL CHURCH Corner of W. Loucks and Tschirgi St.

Sunday Service Times 7:30 am & 10:00 am - Holy Eucharist

Phone: 674-7655 1 South Tschirgi St. • Sheridan, WY

Share the Spirit at

First Christian Church Visit our memorial gardens, stained glass windows and thrift store (Tues/Sat), three blocks east of Main St.

Sunday Worship 102 S. Connor 8 am & 10 am 307.674.6795 www.sheridandisciples.org

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Sunrise Assembly of God 570 Marion Street Sheridan, WY 82801 • 674-8424

PASTOR JOHN D. JACKSON, JR. 10 AM Sunday School 11 AM Morning Worship Service Wednesday 6:30 PM Bible Study

WWW.DESTINATIONSHERIDAN.COM

Health & Wellness

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Local Services

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Sheridan County

CENSUS DATA

ccording to U.S. Census Bureau data, Sheridan County is home to 30,200 residents. The city of Sheridan has 17,873 residents.

CITY OF SHERIDAN • 17,873 TOTAL RESIDENTS (2015 ESTIMATE)

• Female: 50.4 percent • Under 18: 22 percent • Persons 65 and older: 15.8 percent

SHERIDAN COUNTY

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1517 E. FIFTH ST. IN SHERIDAN | 307-673-7121 | WWW.SHERIDANWYOMING.ORG

(2016 ESTIMATE)

• Median household income 2011-2015: $55,455 • Percent of people 25 years and older with a high school diploma: 94.5 percent • Percent of people 25 years or older with a bachelor’s degree or higher: 29.4 percent • Mean travel time to work: 16.2 minutes

INFORMATION CENTER

• 30,200 TOTAL RESIDENTS

• Persons below poverty level: 9.5 percent

Wyoming

he Wyoming Information Center was established in 1972 and offers visitor maps, brochures, information and insight on Sheridan from a local’s perspective. The busiest month for the center is typically July, but the center is open all year with extended hours during the summer months. The type of visitor varies based on the season. For example, summer passersby often include people on road trips, history buffs and adventure travelers. In the winter months, travelers typically

include snowmobile enthusiasts venturing into the mountains. No matter the season, though, visitors will find information on how to get to Yellowstone National Park and recommendations for highlights of the Sheridan area. Staff members at the center offer different insights and recommendations to visitors based on their interests — photography, hiking, history and more. With visitors from all over the world stopping at the Information Center, staff members of Sheridan Travel

and Tourism — which has offices in the space — have the opportunity to showcase what makes Sheridan so special and over the years they’ve received positive feedback from visitors. “Everyone is very impressed with the beauty of the area and the friendliness and hospitality of our community. The general reaction is overwhelmingly positive,” said Megan Ahrens, the head of media for STT. “I’m pleased to hear Sheridan is becoming a destination unto itself for travelers; we’re hearing of weeklong stays and repeat visits.” It is important that Sheridan has an Information Center for travelers and locals to learn about the Sheridan area and its attractions. The goal of the information center is to provide current and valuable information to visitors and encourage folks passing through to stop by and spend some time in Sheridan.

You can find: • Sheridan Travel and Tourism offices • 24-hour public restrooms • One-on-one assistance from travel specialists • Brochures on the area’s points of interest • Information kiosk • Dog-walking area • Picnic area • RV waste disposal site • Parking • Panoramic view of the Bighorn Mountains • Wyoming Game and Fish Department regional offices nearby

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AD DIRECTORY ACT

ERA Carroll

Northern Wyoming 33, 67 & 99

Alpha Graphics

Balanced Living

Excalibur Construction

Baymont Inn & Suites

Farmer’s Insurance

BEST Real Estate

Gary McCoy

Bighorn Airways

First Choice Builders

Bighorn Design Studio

First Federal Bank & Trust 5

Bighorn Spirits

Fly Sheridan

Realty

Mental Health

OK Corral Bar & Lounge 25

The Brinton Museum

The Business Center

The Clothing Company

Pioneer Realty

& Baby Too

Plains Tire Company

The Design Center

PO News/Flagstaff Cafe 76

The Nest

Prevention Management

The Powder Horn

Rahimi’s Taxidermy

The Sheridan Press

62 & 93

Fly Shop of the Bighorns

Rocky Mountain

The Sports Lure

Gallery on Main

Billings Airport

Giddy Up Wellness

Buffalo Realty

Golden Rule Grocers

Exteriors

Century 21/BHJ Realty12 & 83

Good Health Market

Sheridan College

Champion Funeral Home 39

Heritage Woodworks

Sheridan County

Big Horn Mountain Festival

Discount Sports

Community Center

Rocky Mountain

Chamber of Commerce 29

Christensen Enterprises

Holiday Inn/Fairfield

Concept Z

Inn & Suites

CORE Physical Therapy

J’Dan Builders, LLC

Corner Grocery

Jim Gatchell

Cowboy State Bank

Memorial Museum

Cow Tran, Inc.

Lindal Cedar Homes

Sheridan Floor to Ceiling 86

Crazy Woman Saloon

Little Goose Liquors

Sheridan Orthopaedic

D&J Coins

Martinizing Dry Cleaning 92

Sheridan Stationery

Day’s Inn

Sheridan Memorial

Sheridan Travel

Dayton Mercantile

Hospital

Devil’s Tower KOA

Mountain Inn Bar

Shipton’s Big R

Dog Paw Pottery

Muddy Paw Prints

State Farm – Jon Oman

Story Pines Inn

Summit Realty

Association

Pediatric Associates

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Sheridan Community

Northeast Wyoming

Downtown Sheridan

Sheridan County Historical Museum

Federal Credit Union

& Tourism

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Tongue River Valley

100

Town of Dayton

Tru Finish Concrete

Turned Antiques

Valley Motor Honda

Wind River Hotel & Casino

Wyoming Buckshot Saloon

Wyoming Game & Fish Department

WyoVision 86

Thank you

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