Contents REAL ESTATE LISTINGS Property West Flynn Realty Northern Land & Realty Ruff Real Estate LLC Koefod Agency Havre Hi-Line Realty Havre Realty Forshee Agency FEATURES Flatland Logging Main Street Attractions Kitchen Cache ...Bordelaise Sauce
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OFFICE
(406) 265-6795
PUBLISHER EDITOR
Stacy Mantle smantle@havredailynews.com
COPY EDITOR
Pam Burke
PHOTOGRAPHER
Colin Thompson/Floyd Brandt
DESIGN
Stacy Mantle Daniel Silva
ADVERTISING SALES
Melody Roberts Tammy LaFond
SUBSCRIPTION SERVICES
Jodene Leeds jleeds@havredailynews.com
Tim Leeds tleeds@havredailynews.com
For advertising information, contact Havre Daily News 119 Second Street / P.O. Box 431 Havre, MT 59501 406-265-6795 Please be aware that due to the time lapsed between publications some Real Estate listings may have changed. We apologize for any inconvenience this may cause.
AUGUST 2017 | LIVING Havre and the Hi-Line MAGAZINE |
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47 Saddle Butte Dr. ~ $225,000 Spacious, updated 3 bedroom, 2 bath home with 2 non-conforming bedrooms in the basement. Brick fireplace, wood stove and main floor utility. New kitchen with nice appliances, new bathrooms, new floor coverings, new roof, windows/ skylights, deck, all new paint and double detached garage. Great View!
23 Pike St. ~ $215,000
Many beautiful updates in this 3 bdrm. 2 bath home on a corner lot. Natural stone fireplace, enclosed sun porch with A/C, beautiful fenced backyard & double garage.
Call Janis Flynn Pyrak @ 390-4900
Call Janis Flynn Pyrak @ 390-4900
76 19th Street ~ $549,000
Beautiful, 5 bedroom, 3 1/2 bath home located by Hospital Park and College. Great kitchen and dining area with large bedrooms, closets and baths. Home gym, pellet stove, patio and deck off the kitchen. Daylight basement, fenced yard and 3 stall garage.
7270 10th St W~$355,000
Large 3 bedroom, 2 1/2 bath single level home on +/- 1 Acre West of Havre. Gas fireplace, large deck for entertaining, attached double garage plus a 32' x 66' shop.
Call Janis Flynn Pyrak @ 390-4900
Call Janis Flynn Pyrak @ 390-4900
605 13th St. W.~ $210,000
Large 5 bdrm, 3 bath split level home near the hospital, HP school, MSU & Optimist Park. Rock fireplace, enclosed sun room, private fenced backyard & double attached garage.
927 New York St~Chinook, MT $220,000
Large 3 bedroom, 1 bath home in Chinook. Open living, 2 fireplaces and wet bar in basement. Fenced yard, deck and double attached garage.
Call Ken Nelson @ 406-439-0595
Call Janis Flynn Pyrak @ 390-4900
1069 Lincoln Ave. ~ $274,000
Beautiful 4 bdrm., 2 bath split level home in Highland Park. Many updates, awesome kitchen & wood burning stove in basement. Double garage shed, underground sprinklers, garden area & 82' paved driveway.
519 Penn St. ~ Chinook, MT $135,000
1016 19th St. ~ $185,000
4 bedroom, 2 bath home-South End location near High School & Heritage Addition. Large, private fenced back yard, single tuck under garage, and walk out patio.
Call Janis Flynn Pyrak @ 390-4900
Call Janis Flynn Pyrak @ 390-4900
1146 Wilson Ave. ~ $165,000
Large 3 bdrm, 1 bath home in great location. Nice yard, large parking area and oversized double garage.
Call Janis Flynn Pyrak @ 390-4900
Cute 3 bedroom, 2 bath home in Chinook, MT-located near the downtown area. Enclosed sun porch in front-deck in rear, fenced back yard and double garage w/ parking pad.
Call Ken Nelson @406-439-0595
114 5th St E ~ Chinook, MT 4 Plex ~ $132,900
Four (1) bedroom, 1 bath units close to the downtown area and the High School. Some updating and some new appliances. Good income potential.
9 Cypress Drive ~ $269,000
South end, 6 bedroom, 3 bath home with master suite, on main floor with 3 non-conforming bedrooms in daylight basement with large family room with fireplace and steam shower. Great view & landscaping, fenced backyard & double garage.
1419 3rd St. ~ $129,000
Nice 1 bedroom, 1 bath home with 2 stall garage. Includes all appliances and is move in ready.
Call Janis Flynn Pyrak @ 390-4900
Family owned Business established in the 1970's. Unique Antiques, Collectables and Gifts. Turnkey Business. Includes all Inventory and Equipment
Call Ken Nelson @ 439-0595
1013 3rd St. ~ $64,900
Very clean, updated 4-Plex in Highland Park. Great off street parking & fenced yard. BBQ area in back with lots of privacy. (2) 2 bdrms up and (2) 1 bdrm down. Includes storage shed.
Call Janis Flynn Pyrak @ 390-4900
Approx. 2000 sq. ft. building space that sits on nearly 1 acre that includes one large shop & two smaller bays, in floor heat, office area, bathroom & nice loft for sleeping area.
Call Ken Nelson @ 406-439-0595 or Jeanie Cole @ 945-0931
3155 9th St. E. ~ $399,000
60' x 90' Shop on 3 Acres! 5400 sq. ft. Shop. Includes air compressor, oil heater, radiant heat system & 2 post hoist. Very Motivated Seller. Will consider Contract for Deed with acceptable down payment.
Call Janis Flynn Pyrak @ 390-4900
Call Ken Nelson @ 406-439-0595
2 (+/-.36 Acre) City Lots for Sale in Glo Ed Area City Water/Sewer to curb & electrical run into back of each lot. May be combined or sold separately. Lot #2~$37,000 • Lot #7~$39,000 Call Janis Flynn Pyrak @ 406-390-4900
417 2nd St. NW - Chinook ~ Shop $115,000
4-Plex ~ 1019-21-23-1025 Washington Ave. ~ $225,000
3 bdrm, 1 bath home. Plus 1 bdrm, 1 bath home located at 1015 3rd Street. Perfect Income Property.
Building Lots For Sale
38 6th St. ~ $170,000
Very clean 7 bdrm, 3 bath home near Boys & Girls Club. Open kitchen/living/ dining areas. Deck in front & large patio in rear. Includes additional kitchen, living room, 2 bedrooms, 1 bath in basement that could be used as a rental. Fenced yard, single garage and lots of storage.
Call Jeanie Cole @ 945-0931
Call Janis Flynn Pyrak @ 390-4900
Julie's Hallmark & Antiques 220 3rd Ave. ~ $69,500
Call Paul Kuka @ 406-265-7845
Joplin Bar ~ $210,000
4-Plex ~ 1816-18-20-1822 1st St. $285,000 Very clean, updated (4) 2-3 bed units. Located across from park, nice backyard with great parking.
Call Janis Flynn Pyrak @ 390-4900
Casino-Food-Lounge! Nice small town business in the Hi-Line farming town of Joplin, MT. Located halfway between Havre and Shelby. Includes full Liquor License & large dining area for restaurant use.
Call Ken Nelson @ 406-439-0595
Oil City Saloon 132-134 W. Dawson Shelby, MT ~ $145,000
Nicely remodeled Bar with full liquor license and 6 rental units. Busy location at crossroads of I-14 and Hwy 2.
Call Ken Nelson @ 439-0595
Bullhook Bottoms Casino ~ $650,000 A large Commercial property that includes a Casino & Liquor License on 1st Street/ Hwy 2 frontage in Havre, MT.
Call Ken Nelson @ 406-439-0595 or Larry Martinson @ 390-1509
We have parcels of farmland available in the Hi-Line Area!
COMMERCIAL
LISTINGS
1620 Pine Drive
4 bedrooms/3 baths, excellent location in great neighborhood, well-maintained home with lots of updates!
Lone Tree Cattle Company Working ranch, 10,500+ acres deeded acres. Several homes, working corrals and outbuildings. Good water development, phenomenal hunting!
Commercial Building 6-plex apartments with 2 stall car wash. Good rental history and income.
Northern Call Cindy to Land schedule showing!
Commercial Lots Commercial lots located in Havre with US HW 2 and 15th Avenue access. Possible owner financing!
Budget Inn ~ Havre
1135 11th St.
1019 Grant Ave.
3 bed/2 bath, updated throughout, large lot, great location, off-street parking
705 5th Ave.
10-plex apartment building, centrally located with a strong rental history.
Super roomy, 3-bedroom, 2-bath home, all on 1 level. Main floor laundry, updated beautiful maple flooring & new counter tops. Nice media room, extra living space, 2 non-conforming bedrooms and bathroom in lower level. Lots of parking!
Multi-unit motel complex with daily, weekly & monthly rentals plus several commercial rental spaces, owner/manager accomodations & laundry facility. Located on busy US Highway 2, a great business opportunity that offers low vacancy history.
17 Beaver Creek Blvd.
2 bedrooms/1 bath, Large fenced backyard with deck, shed, two stall garage, new roof and gutters. Finished basement with 2 bonus rooms and updates too numerous to mention!
720 9th Street
4-bedroom, 2 ½ bath home is spacious! Great open kitchen, main floor utilities and large fenced yard make this a dream home!
417 S. Main, Harlem
Commercial Building Good rental history with 2 offices.
Call Cindy to schedule showing!
Siesta Motel
3-bedrooms, 1-bath. 2-car attached garage. Nice lot.
23-unit motel, Hwy 2 frontage, good off-street parking. Long-term successful business.
11135 River Rd.
1176 17th St. 4-bed/2 bath home with single car garage, nice south end location, fenced yard.
Old Bakery Building
Minutes from town, Country Living at its finest! 5061 sq. feet on 60 acres. 5-bed/4 baths, 3 fireplaces and wet bar. Home has separate living space in walkout basement. Fencing for horses.
LAND LISTINGS We have qualified buyers for farm and ranch properties.
Prime commercial building formerly used for Eddy’s Bakery, approximately 8,570 sq ft of multi-purpose retail/commercial space, multiple overhead access doors for numerous uses, excellent on-site and off-street parking, Lease available.
Commercial Property in Sunburst
6,300 sq.ft shop with office; insulated & completely finished on .321 acres with city utilities. 4 large overhead doors, all with electric openers. Equipment included: (1) 2-post autolift, air compressor, piped throughout shop, restroom with shower, washer/dryer hookups!
"Looking to be your own boss? Call on our Business Listings today!"
6 | LIVING Havre and the Hi-Line MAGAZINE AUGUST | AUGUST 2017 APRIL 2015|2017 |LIVING LIVINGHavre Havreand andthe theHi-Line Hi-LineMAGAZINE MAGAZINE| |11 5
FLATLAND LOGGING Rexford, Montana, native Pat Marvel has spent almost half his career logging island mountain ranges across the flatlands east of the Divide and, contemplating the end of his career, he talked about the future of the business he built and the state of the logging industry. STORY BY PAM BURKE
PHOTOs BY COLIN THOMPSON AUGUST 2017 | LIVING Havre and the Hi-Line MAGAZINE | 7
Marvel Logging occupies a former mechanic shop east of Havre. The stack of delimbed pine logs that occupy a portion of the parking area sit in stark contrast to the backdrop of Milk River Valley cottonwood trees and the vast
stretch of prairie that fills the horizon all around. “Logging is logging,” Pat said, whether logging in mountainous western Montana or the hills of the east. The trip to the job site is similar. You follow a series of ever smaller, more rugged roads until you start to think you might be lost, then you see
signs of recent logging, starting with bark in the road, like the bits of hair a dog shakes loose as it walks away from being brushed. Then come sawdust, stumps, slag heaps and tidy stacks of delimbed timber as your vehicle follows a two-track trail up a draw here, a ridge there, side-hills and switchbacks, and at least one “what the heck?” spot, until you reach the sound of a saw buzzing through wood, the crack of
limbs shattering and the whomp of hundreds of board feet of lumber in its raw form hitting earth. What is different in the east is that the first part of the trip crosses wide open cropland and rolling, grass-covered hills that turn into small, grass-covered mountains dotted with both evergreen and deciduous tree that occasionally form small groves. You see nothing that would support the logging industry until you reach the bark in the road. Pat and his son Gabe are working 40 miles south of Havre, on a ridge overlooking the southeastern slope of the
Bear Paw Mountains. One open, grassy saddle in that ridge offers a panoramic view of hills dropping swiftly down to wide open prairie and pasture interrupted by the Little Rocky Mountains in the distance. After a year or two of bouncing from job sites east of Billings and around White Sulfur Springs, Pat landed a logging job on the Cowan Ranch in the Bear Paws in 1993 and has spent most of the years since then logging different sites in the Bear Paws. For 10 of the last 11 years he worked on Rocky Boy clearing pine beetle killed timber for the reserva-
tion’s forestry plan to contain the beetle infestation and clear the fire hazard of dead trees. Pat and Gabe are logging a section of Montana Department of Natural Resources and Conservation land on a contract for almost 1 million board feet of lodgepole pine and fir, but it’s not quite the same type of logging operation that Pat started with at the beginning of his career. Not so many years ago the sound of a saw at a log-
ging site meant men with chainsaws felling trees for a skidder operator to come along behind and drag to where the trees were delimbed and cut to length, again with a chainsaw, then stacked for loading. Logger was considered one of the most dangerous occupations. Today, even a small operation like Marvel Logging can harvest almost 1 million board feet of timber on 160 acres, including building roads into a portion of it, in less than two years of favorable weather conditions — given the right machinery. Pat operates a feller-buncher that looks something like an excavator, but in place of the bucket on the end of the jointed arm it has pincers that clamp onto the tree and a circular saw blade to cut through the timber. The logger, sitting in the cab manipulating levers, lifts the cut tree and stacks it to the side.
He cut and stacked four trees in under five minutes. “When I first came here, all I had was a skidder and a Cat, and then as the need arose I got more machinery and got mechanized,” he said. His son Gabe climbed into the delimber and went to work turning a pile of felled trees into processed logs. Parked next to a stack of felled trees, the delimber, with Gabe at the controls, picked up a tree with a set of claws mounted on an extendable arm. The claws wrapped the tree and slid down its length, popping off limbs as it went. A circular saw near the claw-head cut the tree to length — doing in moments what would take someone with a chainsaw several minutes. “This isn’t even the top-of-theline technology,” Pat said. “The newer stuff is really high-
tech because it’s all computerized,” he said, adding that new fellerbunchers have an automatic saw that cuts as soon as the operator closes the clamps on the tree. And other machines, called harvesters, do the work of both of his machines in one. This is what he could afford when he started the 10year project on Rocky Boy, Pat said, and it’s still doing the job. The machinery they have keeps the overhead down and cuts back on the number of employees needed, Gabe said. “We’re just small enough to do what we do and make a living at it because we don’t have the production chasing us down. The big loggers, they got to move the wood or they’re going down,” he added. It’s hard to find people who can do the work anymore, both men said.
“Even at home the farm kids made the best loggers because they grew up driving tractors,” Pat said. But finding help is hard. “It’s a lost art,” he added. “You just about got to be raised in it to really be good at it. It’s specialized work is what it is, really.” And logging means hard work and inconsistent hours — long days when there’s work then a long spring break from about the end of March to June some time and random days off when the weather is wet because logging shuts down when the ground is soggy. Along with adding machinery, the Marvels have had to make other changes to operations. After a quick succession of hiring and losing drivers to the tough haul off the mountainside and the long hours to the sawmill in Townsend, Pat started hauling their logs to the sawmill himself. “Some guys take one trip and say ‘no thanks,’” Gabe said. It’s an 11-hour round trip starting loaded from their shop in Havre, and a 17-hour day if the truckstart with loading an empty trailer on-site in the mountains. West of the Divide, Pat said, the average haul to a sawmill is about 50 miles. The truck with the pup trailer behind hauls about 6,000 board feet, he said, with 4,000 on the truck and 2,000 on the trailer. The logs, both lodge
pole and fir, are cut in 36-, 27-, 18- and 9-foot lengths based on the straightness, length and diameter of the tree. The area they were working in mid-June was near the top of the ridge where the trees were stunted from weather stress, Pat said. Most of the trees grew with an eastward lean away from the prevailing southwest winds that blow in over
the ridge. Many of the trees were old growth, nearing the end of their lifespan, he said, and their bases were wide, but they tapered quickly. “They’re short on the good end,” he said. “We can take them down to a 5 1/2-inch top,” he said, “and when we make an 18-footer try to hold them up at 6 inches. They can get a
2-by-4 out of a 5-1/3-inch top, but the smaller the top the less you get for the log.” The longer the logs, the more the sawmill pays per board foot, Pat said. Trees that are too bent or curvy could sometimes be cut to 9-foot lengths and pass inspection at the mill, but more often they are set aside to sell as firewood, he said. The smaller trees, which still have to be cut down, might make firewood, or they end up in a slag heap. Much of what the Marvels were clearing in that area were trees dead or dying from a spruce budworm infection, which was stripping the needles from otherwise healthy trees, part of the reason for logging the area. The dead trees were not necessarily a detriment, Pat said. “The dead ones are still solid. This fir takes a long time to rot after it’s dead, whereas lodgepole starts bluing on the outside, starting to rot,” he said, “This fir, it can lay a long time and as long as it’s still solid it doesn’t hurt it.” At the time they had 10 stacks, or decks, of firewood-quality logs they were going to have to advertise for sale locally. “There’s a market for firewood, but it stays in the deck until someone wants a load,” Gabe said. “To keep the money coming in you gotta have stud logs going to the mill. That’s what we’re kind of running up against. If it’s too small
AUGUST 2017 | LIVING Havre and the Hi-Line MAGAZINE |
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you can’t send it to the mill and if it’s crooked they can’t cut a board out of it.” But this was only one portion of the contract. Some trees they encountered earlier in the project were too big for the machinery and had to be felled with a chainsaw, Pat said, and they expected more tall, big trees ahead, but they had to get the road cleared and built to them first. Any road construction was outlined in the bid and built into the contract, Pat said. They were able to use an existing dirt road across a private pasture from the county road to the state section, but about two-thirds of the road they would end up with would be built by them. Other portions would benefit from improvements.
“That’s about a $30,000 road job,” he said, pointing to a drawing laid out on a satellite image of the area. He’s not paid for the road, but it’s taken out of how much the state gets for their cut of the lumber profits, he said. Afterward, the road is seeded rather than maintained, but that base will be there in case access is needed to the area, such as for a fire. The contract says they have three years to clear this 160 acres, but the Marvels think they might be done by spring break — about a year and a half into the project — but definitely within the three years. The Bear Paws have 60,000 to 100,000 acres of timber and Rocky Boy about 30,000, Pat said, and Fort Belknap Indian
Reservation has timberland as well. The Marvels have been hearing about bids possibly coming open, but Pat said he’s turning 64 this autumn and thinking about retiring. “I’m not as big a producer as I was at one time; I don’t have a crew like I used to have. It’s just me and my son and maybe one other guy. We’re only getting out about three loads a week. I used to put out three loads a day, every day,” he said. From 1993 to 2015 he hauled 15 million board feet of timber off Rocky Boy reservation, he said. This large output was what helped him pay the bills when the housing market and economy took a dive in 2008. Almost overnight a load of logs brought in half what it had been getting, he said, and
the market for U.S. timber still hasn’t quite recovered. Gabe said he isn’t sure that he wants to take over his dad’s business. “I’m experienced enough to find a job,” he said about getting bids, but his conversations turned to the responsibility of keeping production up, paying the bills and the difficulty with finding employees. He isn’t convinced his dad is serious about retiring and thinks that decision might be put off. “He’s still got bills to pay, so he’ll still work a while,” Gabe said, laughing. For his part, Pat talked about a few bids he heard might be opening in the area. “It makes work, I guess,” he said, with a smile.
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10 | LIVING Havre and the Hi-Line MAGAZINE | AUGUST 2017
45 Saddle Butte Drive ~ $270,000
521 2nd Avenue ~ $99,000
Great starter home. The main floor has 2 bedrooms & a full bath, downstairs has utility room & mechanical room. Nice fenced yard & garage in back.
536 New York Street ~ $115,000
This pretty home has been meticulously maintained with newer kitchen, bathroom and main floor all in neutral colors. There is a kitchen nook as well as a formal dining room, the oversized garage is attached and heated with a little doggie door and fenced area for Fido.
The views of South Havre & the Mtns. from this beautiful home are incredible. This home has been meticulously maintained, with 3 bedrooms and 2 bathrooms on the main. The downstairs entertaining is fabulous with the walk out access to the finished court yard area. An attached heated double garage with mature yard and lanscaping. Contact Edward for your showings.
618 14tg St. ~ $150,000
Hard to find home with 3 bedrooms and utilities on the main floor at an exceptional price. This well kept home has a new roof shingles, new paint outside, mostly new paint & floorings on the inside. The back yard is very well maintained with fenced and patio. Easy off street parking in back with room to build a another garage.
Downtown car wash, building & car wash on 2 downtown city lots. This is a nice little cash cow.
619 1st St. - Box Cars Casino ~ $395,000
CREATIVE LEISURE COMMERCIAL BUILDING PRICED AT $650,000
Great return on your investment with this well established Bar and Restaurant business here in Havre, MT. This turn key operation is located on two of the busiest roads in Havre, with a food contract established, gaming, all beverage liquor license and real estate included.
Bad Lands Car Wash 413 2nd Street ~ $149,900
14 9th St. ~ $149,000
This home is so affordable & an easy walk to college from this 3 bedroom plus home & 2 newer full bathrooms. With great curb appeal, newer kitchen & newer flooring. The downstairs has an extra large rec. room & full utility room.
822 3rd Ave. ~ $165,000
Pretty & spacious best describes this 4 bedroom 2 bathroom home with hardwood floors throughout the main floor. This great home is fun to entertain in with the formal dining room & large living room.
HI-Line Motel ~ $379,000
.72+-AC West Havre - $18,000 Realtor Owned HWY 2 West, 1st Street West Access.
Own your own business!!! This well kept jewel has new roof overlayment and siding with 14 units total, living quarters in office area and everyone of the units have had recent updates. This Motel shows a great cash return and the old Radio Shack (an extra large building) could be used for another business. Contact Edward Ruff for more information.
210 Bowes Road ~ $130,000
This established Ranchett is less than a mile from Chinook city limits, with two and a half acres m/l for your horses, 2 nice sized shops, 2 bedroom, 1 bath home has new shingled roof and most of the windows are new.
APRIL 2015 | LIVING Havre and the Hi-Line MAGAZINE |
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Karene Faber
Jennifer Anderson
Christy Smith
NMLS #473305
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435 Third Street | Havre, MT | (406) 265-1241 | ibyourbank.com Independence Bank NMLS #462921
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223 3rd Ave. • Havre, MT 59501
Tom Healy 406-390-6767 tom@koefod.com
residential Listings & land for sale 914 6th Avenue $189,000 3 bedroom, 2 bath home has been redone inside and out! This home is a must see! All new siding, new roof, new bathroom, new walk in closet off master bedroom! Great back yard with a huge shed and 2 car garage. Call for your showing today!
8 Knob Road $155,000 Perfect home for the DIY'er! There are a few things left to finish in this home but it is mostly done. Take advantage and move in today at a reduced price and finish it up yourself! Beautiful open floorplan with lots of windows and natural light and a great back yard! Home also has a 4th non conforming room in basement.
17132 Rd 515 N $265,000
SOLD!!
5 bedroom, 3.5 bath home. Great country home close to the main highway with a large attached heated shop! Located on +-20 acres north of Havre on the St. Joe Rd.
1112 10th Ave. $200,000
SOLD!!
1,305 square feet, 3 beds and 2 baths with a lot size of 6,752 square feet. Nearby schools include Sunnyside School, Havre Middle School and Havre High School.
Jeff Healy 406-390-1966 jeff@koefod.com
Main Street
ATTRACTIONS
STORY BY PAM BURKE
Havre and its visitors are seeing work done by locals to bring color and vigor to the downtown community and local economy. Main Street Projects
Inspired by a presentation from the Main Street Montana Project
PHOTOs BY COLIN THOMPSON and Pam Burke on ways to boost the vitality of local communities and economies, a group of people representing a wide cross-section of local organizations and businesses is seeing projects come to fruition and working to develop and implement more plans. Asking members what the name of this group is likely will elicit a handful of responses from Main Street Committee to Downtown Revitalization Group because they’ve
18 | LIVING Havre and the Hi-Line MAGAZINE | AUGUST 2017
been too busy the past two years pushing forward with projects to devote time to coming up with a formal name. With representatives from Bear Paw Development Corp., city and county governments, Havre Area Chamber of Commerce, Montana State University-Northern, Havre Public Schools, Havre/Hill County Historic Preservation Commission, Havre Trails and more, “it’s a very
well-rounded group of individuals and a pretty sizable group that meets on a monthly basis,” Bear Paw Development Executive Director Paul Tuss said. And if you’ve noticed the artwork adorning the traffic light control boxes at most of the stop-light intersections, then you’ve seen the first phase of their work. Local artists responded to a call for artwork submissions and the group had select pieces printed onto vinyl wraps. Local contributing artist and group member Jillian Allen did the design layout and the wraps have been applied to the boxes by Shawn Holden of Holden’s Hot Wheels and Brenda Cox of Floren’s Hill County Printing. The group — which member Jim Bennett, director of MSU-Northern Alumni Foundation, described as fluid but with a solid core of people — secured a grant from the Hill County Community Foundation to build and
install four bike racks in downtown Havre. Pacific Steel and Recycling donated the metal and cut out metal designs for each rack and Tony Dolphay, airport manager and co-owner of MRKT Aviation, welded the frames together. Jillian Allen, also a Havre/Hill County Historic Preservation Commission member, was working to get them painted before installing them. Each rack will have
a unique design theme reflective of Hill County. The rack with the Montana State University-Northern logo is painted maroon; sheaves of wheat, yellow; a silhouette of the Bear Paw Mountains, green; and the Great Northern logo, red. The tentative plan was to have the racks installed in July. At print deadline in early July all racks had been assembled and the MSU-N one painted. “It’s a good way to
encourage people locally to bike,” Bennett said. “It’s also kind of nice for all those bicyclists that are going through town crossing the country, as an opportunity for them to have a safe place to lock their bikes up while they’re exploring the downtown area, and we also thought it would be a way to add color to the downtown area.” Projects like the wraps and the bike racks can add that color without having to paint or renovate the entire facade of a business’ building, Bennett added, though they have plans for those larger projects as well. The group will next start the planning phase of their third project: murals to be painted on buildings in town. “One of the core principles that we’d like to try to focus on is to make the downtown area as pleasant as possible and as inviting as possible to those who, perhaps, are using Havre for the first time or visitors who are traveling through on
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Highway 2. So, certainly, a key focus of those murals will be the Highway 2 corridor in downtown Havre,” Tuss said. “It speaks about the attractiveness of the community or any community when you’re going through it — as a tourist or a visitor or a traveler going through a community — (and see) items that are visually pleasing.” Tuss, and Bennett as well, said that the goal initially is to draw people into downtown — whether it’s locals or visitors or people who would’ve driven right through town and on to another destination. The more people are drawn to seek their goods and their entertainment in the community at downtown businesses the better the economy will be. This will, in turn, add to the vibrancy of the community, they each said. In the long-term, the group thinks, that other individuals and businesses will roll that enthusiasm and extra income into improvements of their own. Recent examples of this happening are an increase in flower boxes in downtown and murals on the side of the Atrium Mall. It starts with little touches like these, Bennett said, and eventually the city can consider seeking larger revitalization grants or creating a tax increment finance area that will allow the city, downtown businesses, to reinvest in itself. Other communities have proven it’s possible, he added. “This cooperation works for bigger cities like Bozeman and Missoula,
but also small towns like Terry,” he said, adding “We can have that stuff, too. It doesn’t take a lot to get it together. There sort of needed to be the right group of people to say we want that in our community, as well.” The group then has to see it through, and “yeah, that’s been kind of tough,” Bennett added, laughing. “It’s not our primary occupation, so energy ebbs and flows, but everyone has been doing a really good job of working together to say let’s take some things that are manageable goals and one at a time check them off the list,” he said. The group is deliberately starting small and staying focused on a few achievable goals, Tuss said. “It’s nice whenever you do anything to have a success you can point to and say ‘Hey, we did that,’” he added.
HAVRE CHAMBER
Havre Area Chamber of Commerce directors and members work throughout the year to encourage community and business strengthening, and the Chamber is working on old and new projects to help draw people, visually and physically, to the beauty of downtown. All year Chamber members maintain Town Square as a lush focal point for several activities throughout the year. Local businesses are chipping in this summer on another long-time brightener, the planters lining First Street. Flowers and decorative greenery are donated by Bob’s Greenhouse, then planted and maintained by Chamber members. This year, state highway crews partnered with the Chamber to give First Street a deep cleaning to
wash away winter and spring dirt buildup along sidewalks. The Chamber board has worked in conjunction with Havre City Police, Havre Public Schools, business sponsors and Montana State University-Northern to add another project to literally bring people to the downtown area — a free ride. Havre Police donated six abandoned bicycles, Havre Bicycle refurbished the bikes, students at Havre Public Schools painted the bikes MSU-N maroon, an anonymous donor donated a bike rack, other donors are sponsoring the bikes, and Northern will host what can be described as a project to offer a free bike ride. The bikes will be kept outside at Northern by Mackenzie Hall for use by students without a means of getting around town, said one of the organizers Joe Ross, manager
of Cavalier’s for Men and Women. The students will be able to borrow the bikes, on their honor, and bring them back to the bike rack at the dorm when they’re done with them — “They can hop on and go,” Ross said. Chamber members had heard about a similar program like this in Missoula and figured out how to implement a version of it in Havre. They expect a bit of a learning curve, Ross said, as students learn the system and community members learn that the maroon bikes, if found abandoned, should be returned to the university. “A lot of the students that come to Northern as younger students don’t have a mode of transportation, so we figured this would be a good way to help them commute down to the business community,” he said.
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Uncle Joe’s Steakhouse
STORY BY PAM BURKE Photos by COLIN THOMPSON
It was a long-time dream of LaNay Kapperud’s to own a restaurant, and after he and his wife, Cathy, bought Uncle Joe’s Steakhouse and Restaurant in 2008, the dream and that restaurant became Cathy’s occupation. “I went along for the ride,” she said, laughing. Uncle Joe’s has two dining areas, the upper portion, which is open at lunchtime and in the evening and includes the bar, and the dining room in the lower level, which is only open in the evening. The dining room provides a more intimate area to eat, and the evening menu adds more elaborate meals, such as steaks and seafood. For the Kapperuds, Hi-Line farmers in Gildford, the idea was that the restaurant would help provide a stable income in contrast to fluctuations in agriculture prices, but that turned out to be only partly the case, Cathy said. “You know, I found out in this business mother nature does (play a part),” she said, “because if the farmers aren’t doing good, we don’t.” That hasn’t been the only surprise in the restaurant business for the woman who described her former restaurant management experience with a shrug, saying that she was a mom and a farm wife until the restaurant purchase in November
2008. The learning curve was pretty steep in the beginning — making sure they had the right inventory, getting used to interacting with the public on the scale a restaurant and bar require, and staying staffed, she said. “This business is a lot,” she said. “There’s a lot that people don’t understand that goes into it.” The restaurant’s supplier is in Billings, she said, and being able to order twice weekly keeps the need for on-hand inventory down and allows her to keep mainstays fresh, especially their signature hamburger and steaks. She also has created a partnership with The Infinity Bake Shoppe in Havre which supplies two specialty breads — cheddar-jalapeno buns and the ciabatta baguettes, used for the artichoke dip — as well as two desserts. But just when she thought she had operations down, Cathy said, she found that forces of nature can wreak havoc on smooth operation, too. A broken water main in the street near the restaurant — which left them with a full restaurant and no hot water to clean and sterilize and no bathrooms — taught her that one year, she said. “No water, no restaurant,” she said. “It was in the middle of dinner
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hour, it was graduation from college weekend, things like that. “Everything has to work perfectly,” she added. Part of what helps make things work perfectly is the staff, she said. Their daughter, Jenna Kapperud, has been working at the restaurant from day one and “has been invaluable,” but finding other staff is sometimes challenging, and “once you get a good one, by golly, you hang on tight,” she said. “I guess the biggest surprise is really how much work there is to deal with — people and mother nature and everything that goes on,” Cathy said. “And it’s also fulfilling when people are happy and they come in here to do an anniversary or birthday or something. “You know, that’s pretty special that they would choose us (to share that),” she said. “They could’ve gone somewhere else.” Among customers’ favorite foods are the pasta dishes, Cathy said, as well as their burgers which are made on-site at the restaurant and not prepressed at a processing plant. Their beef, she said, is cut and packaged after she places the order, so the only time it’s frozen is right at the restaurant, and even then, she added, usually only for a week or less. This freshness, she said, is a lot of the draw for their burgers and
Bordelaise Sauce for Uncle Joe’s Chateaubriand
Uncle Joe’s Steakhouse
Bordelaise sauces can be served drizzled on a steak or as an accompaniment on the side. Traditionally, this classic French sauce is made with shallots and a gelatin from bone marrow, but the recipe from Uncle Joe’s Steakhouse is simple enough to make easily at home. The restaurant serves this bordelaise as a side for a 20 ounce, charbroiled tenderloin for two or more people. The tenderloin is sliced, smothered with sauteed mushrooms and topped with onion rings. Steamed broccoli and a choice of potato comes with the meal. Co-owner Cathy Kapperud said the bordelaise would go well with a ribeye or T-bone steak as well, but what really makes it special is charbroiling the meat. Bordelaise Sauce 2 cups water 3 tablespoons au jus mix ½ cup burgundy wine 4-5 tablespoons cornstarch 1 teaspoon caramel coloring – optional Bring water to boil, add au jus. Add burgundy, bring to soft boil. Mix cornstarch with enough water to make into a paste, add slowly to sauce while sauce is at a soft boil. Add caramel coloring if desired. Set sauce aside for 15 to 20 minutes. Serve warmed with the steak.
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steaks, including another of their popular entrées, the Chateaubriand. Served exclusively on the evening menu, the Chateaubriand at Uncle Joe’s starts with a traditional cut of tenderloin, then charbroiled on the grill. This alone makes it a draw over most steaks in town, she added. Grill master Ty Bauer comes in for the evening shift to oversee this menu, and as his title suggests, he’s the guy who makes this meal pop. Ty, who grew up in Havre, said he started cooking when he was 14 and something just clicked with him. Counting his teen years, he said, he’s only had three jobs that were outside of a kitchen. The charbroiling sears in the flavor, Bauer said, then the meat is cooked to the customer’s request, cut into quarters and served with sautéed mushrooms and steamed broccoli on the plate, along with a serving of bordelaise sauce. The mushrooms, he said, are sautéed in oil to tenderize them and bring out the flavor, but he also uses a fairly high heat to slightly brown the mushrooms, which adds another layer of flavor, then finishes them with a little sherry wine. At the restaurant the sherry is added while the pan is pretty hot, he said, and as the alcohol vaporizes it creates a flame — “The flames are my favorite part,” he said — but in the home kitchen, which isn’t necessarily fire resistant, the alcohol can be cooked off at a less-than-flaming temperature. Just get the touch of crisp to the mushrooms then turn down the heat, and slowly pour in enough sherry to add some flavor to the oil and mushrooms. Cooking the sherry and mushrooms at a quick boil a minute or two will create pretty much the same flavor without the fire hazard, he said. The restaurant’s bordelaise sauce, though, is the signature of their Chateaubriand. “You want the bordelaise to get a little more thick, turn into more of a jello,” he said, and this makes their bordelaise into a dipping sauce served on the platter in a cup. But the bordelaise also needs to pack a flavor punch, he said. While
the caramel coloring is optional because it only adds to the presentation by giving the sauce a richer color, a few of the other ingredients are key to creating that special flavor. The au jus mix is added at a higher ratio to liquids than is recommended on the package, to give the sauce a substantial flavor and make it blend better with the dark burgundy wine, which is another key to the sauce, he said. “The darker the wine the better the bordelaise is going to turn out,” he said, adding that “it’ll have a more thick, full flavor, so when you dip your broccoli it’ll melt in your mouth.”
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For variation, the home cook can make a thinner bordelaise sauce by cutting back on the cornstarch, creating a light sauce or a gravy, Ty said, but the intent of the restaurant’s bordelaise is to get the sauce to stick to the bite of meat or broccoli, so the diner gets the flavor punch they want in each bite. “So when it comes to the bordelaise sauce, we don’t really want them to douse their whole plate in it,” he said. “We’d rather have it sit in the center and they cut up their pieces and dip it, that way they get the more full flavor rather than having to scramble to get the last little bit of juice on it.”
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