Monday, May 27, 2013

Lost Lake, Montana


Lost Lake – travel story from Polly

     My second trip to Lost Lake began on a misty morning in June.

     A cool wet forecast in the Highwood area sent me packing wool sweater, and a rain jacket.

      But, I wasn’t as finely prepared as my guide, Ron Long, EMT, volunteer fireman, and historian par excellent, well known for his research of the rugged beauty of the Shonkin Sag, Lost Lake, and the Square Butte area.  A trail of waterproof footwear and beverage coolers awaited my arrival in Long’s driveway just off the highway straddling Highwood.

     Long will trod destinations within miles to share his love of his rural residence.  His excursions are often accompanied by others who share knowledge.  We were fortunate to be in the company of Chris Croff, a well traveled geologist, now living in the Monarch area.  Though Croff had previously not explored Lost Lake, he was well aware of the area he described as “glacially bribed,” and geomorphologically a “unique area.”

     He is not exaggerating.

      It’s old news.  Lost Lake, about 70 miles northeast of Great Falls, is the remnant of an ancient sea that roared during the Pleistocene (ice age) thousands of years ago.  A glacier advanced and formed a series of glacial lakes along the Missouri River and its tributaries. These lakes were confined by highlands to the east.  (For instance, glacial Lake Great Falls formed west of the Highwood Mountains.)  Eventually, however, the water level raised high enough to spill over the natural barriers and carve out a new channel.  Today, this abandoned channel is known as the Shonkin Sag, allegedly the Blackfeet word for the Highwood Mountains, or an adulteration of one of the town’s early settlers, John Shonk.

     The Shonkin Sag happened when one of the continental glaciers melted scooting snow and rain down.  That dammed the Missouri River which was hundreds of feet deep.  The dam became high enough that it flowed on the face of the glacier and formed this area.  The soil on one side of the valley was dumped by the glacier which included rocks.  On the other side there was a sea bed, the bottom of which was shale.  Eventually, the decayed mountains eroded down to the present size to get rid of the volumes of the mountains.   Deep within the earth, the molten magma melted, and changed the composition basically to a soup that rose to the surfaces picking up minerals like potash, and feldspar . Shoved under the mountain because of its thickness, the magma intruded up. It expressed itself when it vented to the surface  (volcano) and it left an unusual rock: Shonkinite.

    “Shonkinite is relatively rare, found only in a few places around the world,” Long told us as we turned onto the Shonkin Road.

     He pointed into the distance to the grand and picturesque Square Butte and Round Butte where vertical rocks encompass the land surface and form different linear patterns.  These are intrusive rocks, or laccoliths of Shonkinite, that form a flat line feature with more vertical extent.

     Already, I found myself viewing hills and valleys in a new way, encompassing new vocabulary.  Part of this region’s secret is that people look at the landscape and don’t understand what they are seeing.

     “Once you have the knowledge and pursue the rhetoric, then you have something you can walk away with,” said Croff.

      As we approached the Shonkin Sag several miles on Shonkin road, the Sag ran east and went parallel to the road.  Now it turns and starts off to the north.  Here, you can see a valley where the river was dammed and washed out an elongated depression between upland hills.

     A rocky slope revealed a gravel pit filled with Shonkinite: dark black or grey stones with grey speckles.  This is one pile of rocks: millions of tons of gravel from a north flow of water that deposited it.

     Long pointed to explain that “when the glacier diverted the Missouri River, it didn’t always run in one channel.”  “It pushed the river out further east of here into several other channels.” 

     From here, we approached the channel where the river ran and formed Lost Lake.  There are appearances along the way of volcanic dikes, outcroppings of rocks that were formed by the river channel.

    A sweeping green landscape plunged us into a canyon along Shonkin Creek filled with bleached sandstone and granite.  Early summer turns these lush hills to a vibrant green, dotted with yellow balsamroot. And, the purple blossoms of Russian lilac sweetly invaded our geological navigation.  As a kid, Long fished along this rock dike, bringing home a fine catch of trout!

     Lost Lake was our destination, but a series of other lakes lie along the Shonkin Sag.

     “They are dead lakes like the Dead Sea with an accumulation of salt,” explained Long. 

     “When they dry up they leave a salt residue late in the summer.  The salt residue is evident throughout this area because when the glaciers melted and formed shale, that was about three per-cent salt, the source of the saline seeps that have caused so much trouble in this part of the country.  Shale is near impermeable.  The water doesn’t sink into it, but evaporates.”

     Long motioned to the slumping hills ahead of us, mostly made of shale with a thin layer of top soil above that shale. The shale has bentonite in it, which when the soil gets saturated, (especially in the spring) it slips, and makes the benches along the hills.

     “Even in my lifetime I’ve seen it,” he said, stopping to show us the railroad track just ahead which was covered with sliding earth from the slump.

    After patiently following an antelope down the dusty road, we turned into a small parking pullout.  

     A long walk across a field, led us to a secret valley in the depths below.  Here was Lost Lake, approximately one mile long, surrounded by laccoliths and the dark outcroppings of Shonkinite formations.  From our vantage on a steep promontory, the bluish green water was quiet and somewhat foreboding.  The lake remains its old self, tied to the ancient past with tales sunk in the deep still waters, hidden from most of mankind.  The unspoiled prairie around the perimeter gives way to numerous wildflowers lingering with blossoms of: lupine, wild rose, prickly pear, and sandlily.

    “Can you just see the Missouri River dropping over these rocks,” pondered Long, as we stood marveling at the experience and exploration of a long forgotten world.

     This was why we had made the day long journey to experience and savor such a geological wonder. The adventure was worth a sustained pause to soak up as much of the strata as we could.  Now, we understood why the guest book at the Four Sisters Ranch in Square Butte included a long roster of famous geologists who had come to this area to do research and attend the 1989 International Geological Congress.

      Among other things, our tour brought us into the town of Square Butte where we stopped for a delightful lunch at the Square Butte Country Club.  We pulled up to the lone parking meter, and stepped into the tiny bar and restaurant.  Chef Amy was in the back baking desserts for the Saturday night hoedown, but she came out to review the menu items which included tasty burgers, homemade soup, Rocky Mountain oysters, and chicken livers. 

     Before departing Square Butte, we stopped to view the old jail house constructed in the late nineteenth century of Shonkinite.  The square block stones and iron bar windows remain touchstones to the past and a testament to the local construction one hundred years ago .

      Focused on the idea of an unusual day escape, there is much pleasure and novelty of encountering newfound geology, and something old and ancient, like Lost Lake, and the historical surrounds.

     Lost Lake is located on private property.  Occasionally tours are available.
 Call:  Ron Long @ 406-733-5321.

.

College Bound: hints for getting into colleges


Techniques to get into college: Early planning

     In addition to working with high school counselors, there are some things students and parents can do to facilitate college applications. 

     Anne Martinez, a management consultant and now a community school volunteer, enjoys mentoring students. Martinez has a B.A. in Economics from Princeton University; and a M.B.A. from Stanford University.  She has served on the Great Falls School Board.  Presently, she is a board member of both the Great Falls Scholarship Foundation and the Great Falls Public Schools Foundation.  In the past, she has worked as a strategic planner for Davidson Companies.

     Martinez has had two children go through the process of applying to colleges and universities in 2010 and 2011. She has done alumni interviews for Princeton University for many years as part of their admission process and has met a lot of students over the years that she has helped.

     Martinez offers some insight to what you can do to get an early start on applications for college.

    1.  How do kids apply to colleges and universities today?

    The Common Application (commonapp.org.) is a free online undergraduate application used by over 400 colleges and universities.  The CA currently provides both online and print versions of its First-year and Transfer Applications. Teachers and counselors use this website as well.  It is an overwhelming process for parents.   Also, a good blog: New York Times: “The Choice,” offers a wealth of information about applying to college; from the financial aid to the required essays.  This is a good resource as experts chime in on the blog.  There are also independent educational consultants like Hughes Tutoring (www.hughes tutoring.com) located in Missoula, Montana.  

2.  What kind of help is available if you want to apply on your own?

     Parents of all high school students locally receive the VISIONS newsletter published twice a year.  College Bound also does a workshop every spring.

3.  When is a good time to start planning your path to applying to college?

     Early on, kids need to read, read, read, even quality magazines, like National Geographics.  Kids that are good readers, test well.

     Students need to start planning in middle school.  In the seventh and eighth grade, start taking honors classes.  If you do not start here, it is harder to jump on track later.  High schoolers need to plan over four years.  When planning their course of study in high school, students should consider taking AP (Advanced Placement) and/or dual credit classes.  Not only do colleges like to see that you have taken these rigorous, college level courses, but if you get a high enough score on the AP tests, you can also get academic credit or be placed in upper level courses putting you on track to graduate early.  Obviously, this can save you and your family money in the long run.   

     From sophomore year on, start practicing for the SAT (SAT Reasoning test, formerly the Scholastic Aptitude and Scholastic Assessment Test) and ACT (ACT.org, the organization responsible for the ACT Assessment College) tests.  Most colleges accept either the SAT or the ACT and you can take them as many times as you want, although it may be costly.  Some kids do much better on the SAT or the ACT, so take them both at the end of sophomore year or beginning of the junior year to see which one you do better on.  Definitely take the PSAT (Preliminary Scholastic Aptitude Test) the fall of sophomore year for practice.  Juniors take the PSAT to qualify for National Merit Scholarships.  The website: collegeboard.org has information on SAT testing.  And the new policy called “Score Choice: that allows students to see scores before sending them in.  You might take the test again to improve.  Then, send your highest scores from your test to the colleges to which you are applying.  Some colleges require two SAT subject tests.  Plan your testing schedule in advance and find out when and where these tests are given.  It is wise to take the SAT subject tests in the spring after completing the relevant class.

4.  How important is the high school transcript?

    This is what the admissions office looks at first. It is most important.  Consider: course load, class rank, leadership potential, essay and extracurricular activities.  Schools today are looking for what the individual student is passionate about. For example, if you like to write, volunteer to be part of the editorial staff of your high school newspaper.  Community service is important.  Use your summer effectively to volunteer.  If kids have to work full time in the summer, that shows a good work ethic.        

5.  How can a student strengthen their application?

     There is a lot of free testing on line from College Bound.  The vocabulary website: freerice.com.  donates ten grains of rice through the World Food Programme to help end hunger for each answer you get right. Subscribe to the SAT question of the day.  They will email it to you.  Another way to apply is for Early Decision or Early Action.  Early decision is binding and you have to apply by November 1 of your senior year, and commit (if accepted) by December 1.  Early Action defines your decision by early spring.  The advantage here is that the odds of getting into your school of choice are better.

6.  How important is the required essay?

     The essay is very important.  The earlier a college applicant starts drafting his or her essay, the more prepared they are. Pick something to write about that you are passionate about.  Have parents and teachers read this and get going early. This is the part of the application where students can demonstrate their interests and intellectual passion.  Take a look at the website:  commonapp.com. It refers to set of questions that schools want answered in your essay. Work on it during the summer between your junior and senior year.  Each college will also require supplemental essays of varying lengths.  Have your English teacher, parents, siblings and friends read your essay and give you feedback.

7.  Are recommendations still required for college applications?

     Yes.  Most schools require recommendations from two teachers, one counselor, and sometimes an optional recommend from someone the student personally knows well or has worked for.  Choose teachers who know you well and with whom you have a good relationship.  Give them a list or resume of your activities and awards and work experience.

8.  Is there financial aid available to most students?

     Financial aid is mostly need based, but generous.  People tend to underestimate their need.  It depends on many factors: assets, income, and the number of kids in your family in college.  FASA.org has the financial aid form.  All three Great Falls high schools hold FAFSA (Free Application for Federal Student Aid) in February, March and April for families who need help completing the FAFSA Form.  There are also many subsidized government loans available.  And, there are lots of scholarships to apply for.  Don’t be discouraged by the price tag.   

 

 

Alpacas: Signature Montana Spring 2013


Alpacas: story on the Sleeping Giant Alpaca Farm from Polly Kolstad

     Sandra Rumney swings the metal gate open, and forty-two fleecy heads in the corral nearby turn her way.

     Recognizing their trusted keeper, Rumney’s alpaca herd begins to hum.

     “They are mouth breathers. That is how they communicate,” replies Rumney of the curious animal chorus that seems to come closer and closer.  She smiles and explains: “they walk up to a person in an effort to smell your breath as a means of identification.”  Oddly, they don’t want to be petted.  They just want to be in your face.

     In the shadow of the Sleeping Giant Mountain near Cascade, Rumney is raising these members of the camelid family (and cousins to the llama, guanaco, and vicuna) for their fleece.

     Far from their native South America, where they are found in the high Andes of 14,000 ft. elevation, the alpacas have adapted to the Montana climate.

     After retiring from years in the advertising business, Rumney brought the animals from a small acreage she and her husband, Jeff, had in California.  She acknowledges that “the winters in Montana are a little cold for them,” yet, alpacas are healthy and easy to raise. For over two years, she has kept her long haired herd of Huacaya (teddy bear) and Suri alpacas.

    Forever an animal lover, Rumney points out that though they are curious, for the most part they don’t want to be touched. Alpacas can kick, but because of their size (three feet tall at the withers), the impact is minimal, and interestingly, they do not spit on you. (Llamas will spit.)  They are too small to pack or be ridden.  Possessing only bottom teeth and a hard palate on the top, the alpacas graze and do not rip grass out by the roots. They take supplements of vitamins and minerals in pellet form. They are almost indefensible without horns, hooves, or claws.  Surrounding the corral is a high tensile electric fencing and a guardian dog to keep predators out.  Recognizing their dependency, Rumney is always vigilant, but does let “the boys” out in the pasture during the day. The adult males show up at the corral at five o’clock for dinner and want the security of the barn.  Some of the males are “herdsires” (or studs, aka “Macho”) and are used to breed.

     The moms are very protective of the babies.   Babies are called” “cria” (based on the word creation). A female is either a maiden or a “hembra” and will have only one cria, weighing between ten and twenty pounds, after a gestation period of nearly twelve months.

     Rumney provides a proper and protective environment for her herd which has a positive impact on the overall health and well being of the alpaca which in turn aids in the quality of their fleece production.

      Alpacas produce a fleece that is lighter, softer, stronger and warmer than wool.  Alpaca fleece has no allergens.  The microscopic air pockets make it light weight with a high insulation value.  It is one of the finest fibers in the world, with very little barb. Both male and female alpacas will produce a good fiber. 

     The shearing season is usually in May.  Alpacas fleece will grow four to six inches per year.  If they are not shorn, they do not shed their wool.  It takes three people to shear an animal, with the resulting fleece weighing five to eleven pounds. 

    After she shears the alpaca, Rumney hand washes the fleece in cool water with mild soap or shampoo.  It must be just swished around in the water, not agitated.  All told, she may wash it two or three times  and then, hang the fiber on hangars to dry.  Next, the clean fiber which looks like cotton and feels like silk, is spread out on a screen.  Eventually, it is immersed in dye baths for 45 minutes, then, set until cool, about twelve hours.  This long arduous process of making fabric, or wet felting, continues as Rumney then cards the fiber on a hand cranked machine.  Thus the fiber becomes combed and is laid out on a table according to her design in sheets on top of one another.  Here, the fiber is rolled on bubble wrap with a back and forth motion so the fibers shrink and interlock with each other.  The rolling process is repeated from the other end to further intertwine the fiber.  

     “It’s making fabric,” Rumney says of the wet felting process which is 7000 years old, and predates weaving.

      Observers today recognize the quality of American alpaca fleece. The commercial market is wide open in the U.S.

     “Even on the catwalks in Paris, designers have alpaca, and now, show ring people recognize the fiber and how good it is on the animals. A judge from Peru can’t believe how fast the quality has grown in the US,” she remarks.  

       Rumney takes her products to juried art shows.   

     “I make wearable art,” she notes, alluding to her handmade original scarves and wraps, woven rugs, and woven throws that she has sold all over the north west, and her purse designs which she hopes to put on the market this summer.  In addition, she buys goat milk soap from a neighbor and felts it with alpaca fleece. Her products are currently available at Latigo and Lace in Augusta, Montana, and at the Four Ravens in Missoula.

     Blue ribbons attesting to the quality of Rumney’s fiber fabric and the value of her herdsires line the walls of the Sleeping Giant Alpaca Farm, a tribute to the roots of Sandra and Jeff Rumney whose Montana families go back generations.

     For pictures of Rumney’s products, go to sgthreads.com  

  

 
 

 

 

 

Front Street Market - Butte, Montana


Front Street Market – story by Polly Kolstad

     One of the coldest winter’s ever in Butte didn’t deter Jimmy and Marla Yakawich from returning home and eventually opening the Front Street Market.

     Jimmy was back for a 1989 Christmas party when his mother told him that Farmer Bill’s Market on Front Street had closed for good.  He didn’t know anything about the property, but went down and knocked on the door.  The store was full of antiques and junk, powered by one stretched extension cord from an adjacent apartment.  A single pot bellied stove supplied heat for the establishment.

     The former landscape business property peaked Jimmy’s interest.  He had visions of setting up some kind of a food business as he had worked at Jim/Bob’s in Bozeman and before that was a produce manager for Albertson’s.  He offered seventeen thousand dollars to the family of the deceased owner and sealed the deal.

     Jimmy’s ability to imagine or anticipate success is a crucial skill and one reason he is still in business twenty-three years later as the Front Street Market, Butte’s Italian Grocer, in Butte, Montana.  

     But, it wasn’t easy.

      The whole project needed “a lot of love and attention” when Jimmy came back in 1990, just in time for St. Patrick’s Day.  He gathered up his supplies, got a license from the mayor’s office, and set up an outside barbeque business for the day. 

     “It snowed all that morning, but business was good, and I made $3000 that day.  That was my last paycheck,” he verbally allows.

     The cleanup for the old building took three months.  He opened on May 18, 1990, and according to Jimmy, “there were cars all over the place.”

     Rolling up the sleeves of his denim work shirts, as he still does, Jimmy transferred his food sensibilities throughout the new store.

     “We offered cooking classes for ten dollars right here in the kitchen.”    

      He did a lot of catering which allowed him to expand.

     “We did Lonesome Dove, fed all the actors, and sold all the antiques in the basement to them.”

     Today, the Front Street Market continues to integrate catering well into their business.  They make ten to fifteen salads, four chafers, dipped strawberries, shrimp, salmon, cheeses, and cold cuts. Renown in Butte, they used to make and sell one hundred pasties daily, but were overwhelmed with the demand and couldn’t keep up. 

     In 1997, they built on to the back end of the store for a wine shop which features over 1000 bottles of domestic and imported wines.  Trek downstairs, and you find the cellar for the 165 wine club members who receive two bottles of wine each month.  In the late nineties, they also added a deli which heightens the store’s momentum for hungry lunch time crowds seeking hot corned beef, real turkey, tuna melts, meatloaf, and Italian meat sandwiches.  Bread used in the sandwiches is from frozen sourdough baguettes from California and Italian bread from Spokane.  They also serve two kinds of gourmet soups daily (year round 150 different soups).  Marla makes the soups and salads in the deli.  Their $4.50 lunch includes soup, Italian bread, and a freshly baked cookie.   The $6.50 lunch includes sandwich, soup, or salad, cookie, and a drink.  

       “We keep it simple,” says Jimmy as he shares the famous Front Street Gorgonzola Dip that started out as a sandwich spread (Marla’s recipe) and now sells two hundred pints per week.

   The Front Street Market has over twenty to thirty thousand items many acquired from fancy food shows in Las Vegas and San Francisco that Jimmy attends.  There are Robert Rothschild’s line of salad dressings and gourmet sauces; Chocolate chips from Belgium; baking and dipping chocolate from around the world; Coffee from Montana Coffee Traders, Illy’s Italian coffee, and Lavalla Coffee .  A wall of over 200 varieties of pasta pleases many along with some 120 kinds of dried beans, peas, and lentils.  And, an aisle of specialty olives and olive oil fulfills the serious gourmands.  Afficionados of Moscow Mules will find copper (mined in Butte) mugs here.  There is spaghetti sauce of every “nature” from New York City, to outstanding Italian restaurants. Even an Amish group makes jams, and jellies with “our own recipes,” notes Jimmy. For tea totalers, the tea room features Republic of Tea, and PG Tips tea.

     Today, Jimmy’s father’s art work and his collection of airplanes fashioned from kits dot the walls and ceiling of his business.

       “It gives the place some ambience,” he says with his ever present grin.

        This bustling business is run by a small army of employees:  Jimmy, Marla, a granddaughter, a grandson, and four others.

     With sweeping enthusiasm into his food forays, Jimmy claims: “I do everything.  So does Marla.  We try to make everyone happy.  Our most popular foods are in the freezer by the front door where we sell our key items: raviolis and lasagna.  Our own recipes are now made for us in Chicago and are trucked in every week.  Early on, we made our own, but that took a lot of time.” 

     Reflecting on the future, Jimmy imparts the thought that: “It’s a lot easier to get into the boat than get out of the boat.”

     Meanwhile, he is often torn between two passions: working and working.  That’s because his grocery gusto is always ramping up.

     “This is really a job I enjoy.  Nobody tells me if my peaches are piled up too high.  I’m my own boss. Marla and I got away eight times last year.  We are open seven days a week year round. Leaving for any length of time creates holes.  We have customers we deal with who spend money.  They like to spend a little more for pasta, etc.   They can ask my wife or myself how to cook something, and we can tell them.  We are customer friendly. 

          Front Street Market

          8 West Front Street

          Butte, Montana 59701

          (406) 782-2614 

.

Casey Parks - Rodeo UGF


Casey Park – UGF rodeo team- Ask an Athlete April 2013 from Polly

     A transfer from Highline Community College (Washington), Casey Park, came to the University of Great Falls to wrestle.  When he arrived, he learned that UGF had a rodeo team, and he was game for that.  Growing up on a ranch in Enumclaw, Washington, both his mom and dad did rodeo.

     “We had five horses, an arena, cows, and what not,” says Park, but his dad would not let him do any of the rodeo events until he was eighteen.  Park was involved in high school wrestling at the time and didn’t have time for other activities.  He has been involved in sports for many years and is majoring in Health and Physical Education at UGF.  He hopes to become a Physical Education teacher.  

1.  How long have you been doing rodeo?

     I have done calf roping for a long time, and participated in that event until recently when my calf roping horse was injured.  I just started steer wrestling and have made a short go at it at three rodeos.  I’m coming along well.  I did my first spring college rodeo this weekend.  I did well.  Once I get the rodeo jitters out of me, I will do better.  

2.  Why rodeo?  How did you get started?

     I was around rodeo all the time growing up.  My parents were both involved in the events.  However, I was too busy with other activities and didn’t really take it up until I arrived here at UGF.

3.  What is your weekly training routine?

    I’m on the UGF wrestling team as well.  I work out a lot for that sport.  I have to keep my weight down. I do lot of cardio, running, weights. I do it all.  I work out every day.  And, there are days when I work out twice. I even do a run before class in the morning.    

4.  What other activities do you do?

     When I go home on break, I’m a wrestling coach at a club in Enumclaw.  Sometimes, I box.

5.  What keeps you motivated?

     I just like being around horses and the rodeo environment.  It is a long tradition in my family.  Sometimes, I want to be great at everything I do.

6.  Have you faced any setbacks and how did you overcome them?

     This last weekend I did two rodeos.  I was the second guy out on the steer wrestling.  I didn’t quite catch the steer and he put me on the ground pretty hard. I injured the AC joint in my shoulder and now, I am on a medical out for possibly a few weeks.  For steer wrestling, you have to toughen up.  It is physically demanding.  I have bruises and bumps.  It goes with the territory.  Those steers can be pretty nasty.

7.  What tips do you have for someone who wants to get started in rodeo?

     Well, it is not for the weak, but the rewards are great.  The people are a good group to be around.  It is an old sport, a lot of history here, and that makes you feel good.  I would stress that people come out to our college rodeo.  It is definitely a good experience and if you have never been to a rodeo, you can see what it’s like. 

8.  What health benefits have you seen through your participation in rodeo events?

     I can’t think of anything.  There is a sense of pride, and that does make you feel good.  You have to learn to be mentally tough.  You have to have a high threshold of pain.  You know it’s going to happen.

9.  Do you have any warm-up and cool-down tips?

     I always stretch before steer wrestling: legs, arms, run a few laps to get warm.  You are only out there for five seconds, and you don’t want to tear anything.

10.  How do you incorporate nutrition into your workout routine?

     During wrestling season I worry about my weight.  I have to stay healthy.  But basically, I always eat healthy.  I have a knowledge of what is good for me.  I also know what’s not good for me: pizza, cheeseburgers and fries.  During the rodeo season, I try to not eat garbage.  So, during the week, I cook for myself.  I eat mostly protein and vegetables, and a lot of meat.  When you are on the road with rodeo, it is hard to eat healthy in restaurants.

 

 

Hotel Lincoln


Parks has turned a Lincoln tradition into a must see and experience.

  

     The Hotel Lincoln and Log Gastropub have served overnight patrons and gourmet foodies since Laurie, her father, Don Tuschoff, and stepson, Kevin Parks, bought the business in 2011.

 

     It’s the ambiance of the food, the stay, and the passion for cooking that keep the satisfied tales coming from customers.

 

     The reputation that Parks, originally from Clarkston, Washington, has garnered in a short time, gained her the delight of being chosen the University of Great Falls 2013 Taste of Montana Chef. 

    

     “A gentleman asked if I would be interested and I was very honored and excited to say ‘yes’,” she says.

 

     Parks will be at the helm for the event Monday, May 13, at the UGF campus. 

 

     She will be in the company of all the great cooks in her life: her husband and Grill Sargeant Ed Parks; her brother and sous Chef, Jamie Tuschoff; and her favorite prep cook and baker, Kathy Bennett.

 

     Rolling up her sleeves to prepare and cook for a major event is hardly new to Parks.  From 1996 until 2001 she owned and operated “the Dill Pickle Deli and We’re Cookin’ Now!,” a catering business in Lewiston, Idaho.

  

     Later, she left the hospitality business and went back to study at the University of Montana.

 

    She readily admits, “I stalked my son Nathan to Missoula where we studied different fields until we graduated in 2008.”

 

     It was while she was working on a Master’s degree that she and her husband were out for a drive and stopped in Lincoln discovering the Hotel Lincoln which was for sale.

 

  “We walked in and instantly fell in love.   I could see the restaurant, the celebrations, the customers and my family happy in one beautiful place.   We moved to Lincoln in December of 2010.”

 

        Putting college studies aside, Parks’ passion from the eighties, when she started cooking, was resurrected.  And, she harkens to the past and the great chefs that have influenced her, though she hasn’t always followed the trends.  In fact, for a new dish (or an old dish) to make it on her menu it has to have the “OMG factor.”

      Today, she cooks with the freshest items available and starts with raw ingredients ninety per-cent of the time.  Three things that you won’t find in her kitchen are: a deep fryer, a microwave, or a mixer.

 

     Starting from scratch, Parks throws her hard working self in all the pictures.

 

     “No toques for me.  I have to run the hotel, the happy hour, and everything else as well.”  

  

     For the sixth annual Taste of Montana event, Parks has created a four course menu around wild caught salmon.

 

Logs Signature House Salad

Baby greens with pecans, Asian pears, huckleberries, balsamic vinaigrette and warm leeks.

 

Fresh baked baked demi-loaves of bread

 with balsamic reduction and Extra Virgin Olive Oil.

 

Poached Atlantic Salmon with Wild Montana Skies Sauce.

 Wild caught Atlantic Salmon poached in court bouillion, served on steamed fingerlings with sweet peas, celery, green bean and leeks, topped with a blushing butter sauce the color of a wild Montana sunset.

 

Mango Mosaic

Haagen Daz vanilla bean ice cream, Haagen Daz mango sorbet and huckleberries pureed in Chambord, frozen artistically in a loaf pan, then sliced.  It looks like stained glass, but tastes like Haagen Daz!

 

 

If you go:

University of Great Falls

Fundraiser

Sixth Annual Taste of Montana

Monday, May 13, 2013

Tickets:  $100

Call: 791-5310   

 

    

 

 

From 96 until 2001 I owned and operated “We’re Cookin’ Now!” catering and “The Dill Pickle Deli. 

Rolling for Bon Buns


Rolling for Bon Buns – story by Polly Kolstad Published: Great Falls Tribune 5/21/2013 
 
     It’s seven thirty in the morning, and Susie Knight and Don Hanson are already kneading, punching, and revitalizing dough.  A couple of dueling “doughies,” they are out to get the sweet roll that rules them all: the cinnamon rolls and sticky Bon Buns from the old Parisian Room at the Paris of Montana which later became the Bon Marche in Great Falls.
     It’s a walk down memory lane, with a sweet bite from decades ago.  Knight’s father, Frank, had the homemade candy business on the first floor of the department store from the 1950s to the 1970s.  Hanson’s father was a sign maker and often penned posters and sales signage for the various departments within the store.  Cinnamon rolls and Bon Buns were part of the family; beyond compare.
       Laughter and reflection percolates as coffee is poured and a gregarious gang of old high school pals assimilate.  These serious bun lovers have finally tracked down the regaling recipe.  And though they are a couple of hours away from the showcase; the rolls of life, the ones to savor, dominate the conversation.
     Doubtful, a singular waft of cinnamon pervades the walls of what today is the NEW building on the corner of Fourth Street and Central Avenue.  Yet, the nostalgic essence strayed from bakers ovens for decades, even out onto the street where, according to John McIntosh there was a line that formed at ten o’clock every morning for the fifty cent privilege of getting a hot one with coffee.  For McIntosh whose family had McIntosh Taylors, a twenty minute coffee break was worth it if you queued up before they sold out.
     Steps away, Leslie Stafford would run from her work at Doris Photo Studio to get a roll for herself or purchase several for her parents, Cliff and Barbara Rumford who owned Great Falls Sporting Goods.  
     The real appeal is credited by some to Nadine Worth who worked at the Paris from 1955 through the 1980s. She learned how to make the rolls on her own, from scratch. Part of her secret success, according to Helen DeVoss, was her large hands.  She was a short, stout, jolly lady, who arrived at the cafĂ© kitchen to begin assembling and kneading the sweet bread dough at 4:00 am.  Even at home, she baked.  She delighted in making her children’s birthday cake and surrounding the confection with cinnamon rolls.  Worth was 86 years old when she died in 2010.
    If there’s one pastry that rules them all, it was the cinnamon rolls that DeVoss remembers in the Parisian Room glittering glass case. You could pick which one you wanted and with each bite let it melt in your mouth while you looked down below to the action on the store’s main street level.
    In those days, few things were more immediately recognizable.
   For Paula Wilmot, employed for a time as a sales clerk in the store, the cinnamon rolls were a big deal.  “That was lunch,” she said.
     “They were huge,” recalls Noreen Udall who waitressed at the Parisian Room throughout her high school years in the 1960s. “And, we were never shy with cubes of butter that went with them.”
      The bakers rolled out cinnamon rolls in giant measure daily.  There were four pans that held twenty-four rolls each: two of the cinnamon and two of the carmel.  That accounts for 96 rolls daily, and they went fast. Employees planned ahead so they could put one aside.   
     As teenager in the sixties and seventies, Steve Gonser worked behind the scenes as a dishwasher. 
     “I would come in to work a half hour early so I could get one of those huge cinnamon rolls.  There were tons of regulars who came in everyday,” said Gonser, who is proud of the fact that he beat the roll rush.        
     No stranger to the making of the rolls, Jeanne Shigley worked at the Paris for twenty-six years and managed the Parisian Room for the last eight years before it closed.  (The Paris of Montana became the Bon Marche and closed in 1998.)    
     Shigley remembers, “In my time, Marge Ethier, and Nadine Worth both worked there.  Shirley Strabeck was the last baker. The reason the rolls turned out so well was because of the amount (bulk) of the recipe and the brick lined ovens that raised them to be so light.”    
     “I watched the bakers make the carmel rolls.  The topping was just brown sugar, butter and cream, and the frosting for the cinnamon rolls (drizzled on while they were hot), was powdered sugar thinned with water.”  
     Acclaim abounds for these coffee saucer size rolls while Shigley notes that they shipped them all over the world.  Worth was even invited to Seattle to show the administration at the store’s headquarters her baker’s style of making cinnamon rolls.
     On this bright spring day, the many spins on Bon Buns turned to drooling as the fragrant pans emerged from the oven. The appetites for these long sought after rolls defy any virtue of table manners.  They are drizzled with sugar glaze and handed over to the waiting crowd.  Conversation died with satisfied sighs of taste delights.  The best ever cinnamon rolls were devoured, and any remaining morsels were carefully wrapped.
     The raving repast continued: rolling for Bon Buns circa 2013.
       
----------------------------------------------------------------------------------------------------------------------------------------
The Parisian Room Cinnamon Rolls or Bon Buns
Sweet Roll Dough
½ cup warm water
2 pkg. dry yeast
½ cup sugar
½ cup shortening or butter
2 eggs, beaten
2 teaspoons salt
1 ½ cups warm milk
7 cups flour
     Combine warm water and yeast.  Let sit until it foams.  Combine the sugar, salt, shortening, milk, and eggs.  Then, put in the yeast mixture and mix well until shortening has melted.  Add enough flour to knead the dough on a floured board until it is smooth and elastic.  Be sure to use all the flour.
     Put in a greased bowl.  Let rise until doubled (about 45 minutes).  Punch down.  Let rise until doubled again.  Punch down.
      Roll dough out on a floured board.  Spread with soft butter and sprinkle with a mixture of sugar, cinnamon, and raisins or nuts.  Roll up in a log and cut into slices; about 1 ½ inches wide.
     For carmel rolls, while dough is in last rising stage, make the carmel topping:
     ½ cup melted butter
     2 cups brown sugar
     1 cup ½ & ½  cream
       Combine all ingredients in a bowl and mix together. 
Pour half the carmel topping into a 9 x 13 inch pan.  (use other half in another 9 x 13 inch pan).  Carefully place half the rolls in pan leaving space between to rise until double.   Bake at 375 degrees for 20 minutes.  Remove from oven.  Cool a bit.  Turn pan upside down while still warm onto platter.
     For cinnamon rolls:  Place in a buttered 9 x 13 inch pan leaving space between to rise until double.
Bake at 375 degrees for 20 minutes.  Remove from oven.  Drizzle with glaze: powdered sugar/water mixture.
      Recipe makes two 9 x 13 inch pans.
Photo Op:  I am emailing pictures 
 
 
 
Print recipe:  download pictures