Contents REAL ESTATE LISTINGS Keller Williams Property West Northern Land & Realty Flynn Realty Ruff Real Estate LLC Koefod Agency Bullhook Real Estate LLC Havre Hi-Line Realty FEATURES In the Market for Meat Claudia’s Mesa Kitchen Cache Home Fire Safety Passion for Music
3 26 5 7 13 19 25 27
8-11 16 17 20-24 28-30
OFFICE
(406) 265-6795 • 1-800-993-2459
PUBLISHER EDITOR
Stacy Mantle smantle@havredailynews.com
COPY EDITOR
Pam Burke
PHOTOGRAPHERS
Teresa Getten, Alice Miller and Pam Burke
DESIGN
Stacy Mantle Jennifer Thompson Britnee Dyrland
ADVERTISING SALES
Danielle Warren Taylor Faulkinberry
SUBSCRIPTION SERVICES
Rhonda Petersen rpetersen@havredailynews.com
John Kelleher jkelleher@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.
JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
3
945 82nd Ave West
Out in the country, close to town. Country living at its finest! 5-bedrooms, 3 1/2 bathrooms on 2.6 acres. Extra garage/shop for all your storage needs!
39890 US Hwy 2 4 bedrooms/2 baths, 3-car garage with attached shop on 16+ acres with Milk River Frontage! Property has additional outbuildings and plenty of room to roam!
358 Michigan Ave ~ Big Sandy Large family home in a great neighborhood! 5 bedrooms, 2 bathrooms, detached garage. Priced at $54,900
Budget Inn ~ Havre 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.
Northern Land 1620 Pine Drive 4 bedrooms/3 baths, excellent location in great neighborhood, well-maintained home with lots of updates!
30 4th Ave. SE - Harlem Doll house with 3 bedrooms on main level. 1 non-conforming bedroom in basement. 2 baths. Large family room. Lots of storage and a beautiful fenced yard.
428 11th Ave. 1 bedroom, 1 bath home Priced at $38,000
Old Bakery Building 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.
LAND LISTINGS We have qualified buyers for farm and ranch properties.
1325 Ford Avenue 5 bedrooms/2 baths, 1-car garage. Home has new flooring & appliances, and is move in ready!
COMMERCIAL LISTINGS Lot for Sale on Hwy 2 West
11555 River Road
7 Saddle Butte 2+1 bedrooms/2 baths, 2-car garage, laundry room and private backyard! Recent updates to exterior include new windows, siding & roof.
4 bedroom/2 bath home with attached 2-car garage, large shop, large barn with box stalls and indoor riding arena on 280 acres, located 10 miles northwest of Havre!
705 5th Ave. 10-plex apartment building, centrally located with a strong rental history.
Commercial Building Large renovated metal building, formerly known as the Plainsman Sports Bar and Steakhouse, approximately 4,392 sq ft under roof, 3.47 acres on busy US Highway 2, great parking on large lot, updated private sanitation system, private water supply, potential to convert to warehouse,residential housing, apartment complex, etc. Commercial Lots Commercial lots located in Havre with US HW 2 and 15th Avenue access.
606 1st West ~ Arctic Circle For Sale or Rent. Seat in dining or drive through. Great restaurant prospects or conversion to other use.
820 2nd Ave. 4 bedrooms, 1 ¾ Baths, updated main floor, new roof, offstreet parking, garage and carport. Move in ready!!
430 11th Ave. Super cute home is fully updated, inside & out! New windows, siding, new roof in August 2015! New furnace & plumbing, updated kitchen and bathrooms! Great porch for enjoying early mornings or quiet evenings!
Possible owner financing!
240 Hermes Road, Chinook 2 bedroom/1 bath home on 1 acre. Located ¾ mile southwest of Chinook, this property has detached oversized 2+ car garage and workshop.
APRIL 2015 | LIVING Havre and the Hi-Line MAGAZINE |
5
Banking on the Hi-Line H AV R E | M A LTA | G L A S G O W P O P L A R | S CO B E Y | CO N R A D
NMLS #462921 • Member FDIC. Equal Housing Lender
Hi-Line Listings
981 15th Street West~ $135,000
Updated 4 bdrm, 2 bath double wide with detached double garage, nice large yard with shade trees, deck & lots of off street parking. New siding, roof, windows, some new floor coverings & security system. Call Paul Kuka @ 265-7845
821 Utah St ~Chinook~ $169,000
4 bdrm, 2 bath home in Chinook, MT. Open kitchen/dining with tons of extras. Completely remodeled-newer roof, new wiring & plumbing, new insulation, new windows/doors & paint.
Call Ken Nelson @ 406-439-0595
2355 10th Avenue ~ $615,000
4333 Old Post Road ~ $280,000 A little bit of Country on Old Post Road. Updated 4 bdrm, 3 bath home on 1.68 Acres. Main floor utility, 2 garages-4 stalls, wood working area & lots of parking. All landscaped, roundabout driveway, hot tub off back of garage and great views!
Beautiful, new 5500 sq ft, 4 bdrm, 5 bath home with fireplace, partially finished basement, sprinkler system & large fenced back yard. 4 stall attached garage plus additional 4 stall detached garage with large parking area on nearly 3 acres.
Call Janis Flynn Pyrak @ 265-9400
1835 2nd Street ~ $69,000
3 bdrm, 2 bath MH on large deeded lot. All new doors & windows. Washer/Dryer & Pellet stove included. 26 x 36 garage/shop with parking pad & additional RV parking.
Call Janis Flynn Pyrak @ 265-9400
660 9th St. E ~ Chinook ~ $269,000 Very spacious 3 bdrm, 2 bath on nearly 2.5 Acres located outside the city limits on the edge of Chinook, MT. Set up with an automatic generator system-wired to code. City water & sewer. Zoned Commercial/ Residential.
Call Janis Flynn Pyrak @ 265-9400
1060 County Rd 802 SE ~ $318,500 Large 4 bdrm, 3 bath modified MH on +/- 10 Acres. Open living, mostly all on one level & handicapped accessible. Large heated shop, corrals & fenced for horses. Great views!.
3155 9th Street East ~ $490,000
Call Ken Nelson @ 406-439-0595
60' x 90' Shop on 3 Acres! 5400 sq foot shop. Includes air compressor, oil heater, radiant heat system & 2 post hoist. Call Janis Flynn Pyrak @ 265-9400
Call Janis Flynn Pyrak @ 265-9400
G
706-708-708 1/2 3rd Ave ~ $125,000
410 3rd Street East Chester, MT $94,900
ND
IN
Income Property-Triplex on 3rd. Ave. 3-1 bedrm, 1 bath units close to downtown. Enclosed front porch, storage shed & fenced back yard. Good rental history.
Call Jeanie Cole at 945-0931
PE
717 Sunset Drive ~ $220,000
SA
LE
4 bdrm, 1 1/2 bath home with lots of updates! All new kitchen, new furance, new roof & rain gutters. 2 fireplaces, underground sprinklers, nice landscaping, deck & wonderful views.
549 4th Ave N ~Big Sandy~ $20,000
Cute, clean 2 bdrm, 1 bath home located in Big Sandy, MT. Wood stove, den/craft room on upper level, enclosed porch, shed & single car garage. This home has recently had fire damage. Call Jeanie Cole @ 945-0931
3 bedroom, 2 bath home in Chester, MT. Double attached garage, deck & large driveway/parking pad.
Call Derek Fraser @ 262-4603
Call Janis Flynn Pyrak @ 265-9400
Hill County Acreage~$1,015,000 +/- 1300 acres with 660 deeded and 640 acres state lease in Hill County
1013 & 1015 3rd St ~ $64,900
1 bdrm, 1 bath home with loft & additional 1 room Studio Apartment. Perfect Income Property.
Blaine County Acreage +/- 160 acres located in North East Blaine County in Hogeland Area. Call Ken Nelson @ 406-439-0595
Mint Bar & Cafe 88 Johannes Ave ~ Big Sandy, MT Includes 3 apartments & 2 storage Quonsets. Profitable small town business.
SA
A large Commercial property that includes a Casino & Liquor License on 1st Street/ Hwy 2 frontage in Havre, MT
LE
Bullhook Bottoms Casino $650,000
PE ND IN
G
Call Ken Nelson @406-439-0595
Call Ken Nelson at 406-439-0595 or Larry Martinson @ 390-1509
Call/Text Ken Nelson @406-439-0595
LOTS/ACREAGES FOR SALE 2 (+/-.36 Acre) City Lots For Sale In Glo Ed Area City water/sewer to curb & electrical run into back of each lot. Lots may be combined or sold seperately.
207 3rd St ~Joplin~ $25,000
Cute, clean bungalow in Joplin, MT. 1 bedroom, 1 bath home with nice yard, shed and washer/dryer. Call Ken Nelson @ 406-439-0595
Call Janis Flynn Pyrak @ 265-9400
List your property with us today by calling 265-7845!
114 5th Street East~Chinook, MT~$160,000 Four (1) bedroom, 1 bath units close to the downtown Chinook area and the High School. Some updating and some new appliances. Good Income Potential. Call Paul Kuka @ 265-7845
In the Market
for MEAT
Whether barbecuing on a top-of-the-line gas grill, an oldschool charcoal grill or a homemade brick smoker, summer is the season of outdoor cooking, and one of the key ingredients for a good meal is the right meat for your meal. STORY BY PAM BURKE & PHOTOS BY TERESA GETTEN With plenty of locally grown beef, pork and lamb an array of red meats is available for every purpose. The red meat with the widest variety of cuts is beef. This is, literally, because cattle are larger than either of the other animals. Each section of the carcass can be divvied up more times and in more ways.
For example, the beef T-bone that can fill a plate is, essentially, the same cut as a pork chop which provides a moderate serving of meat. Though beef comes in a wider variety of cuts, pork and lamb offer tenderness and flavor that brings a wider variety of taste to the palate and options for the grill.
JANUARY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
19
Flavor and Tenderness Many factors affect the flavor and tenderness of meats, from what the animal was fed to the age it was at the time of butchering, from how fat the animal was at the time of butchering to the length of time the carcass was allowed to hang and from the temperature that was maintained during the curing process to the part of the carcass the meat was cut from. Most of these factors cannot be determined when staring at a slab of meat at the market, but others can. Generally speaking, the more fat marbling in the meat, the more flavor it will have. And muscles that were used less are more tender. That means loin meats are tender because the loin is a littleused muscle; meats from smaller animals are generally more tender; and meat without a lot of connective tissue are more tender. Chuck steak, for example, has a lot of marbling, that helps give it great flavor, but it comes from a section of the beef that has many muscles coming together, so it has a lot of tendons and gristle. Other cuts of meat for barbecuing include tenderloin steak, T-bone steak, New York steak, rib eye steak, top sirloin steak, petite sirloin
steak, flank steak and ribs for beef. Pork and lamb selections include shoulder steak, chops and different types of ribs. Jon Hovet, meat manager at Gary & Leo’s Fresh Foods, provided some information about different cuts of beef and pork for barbecuing. Beef Tenderloin comes from fairly high on the back and is generally a lean and tender cut. The tenderness is a result of the muscle being used very little day-today by the animal, on the other hand, Hovet said, because it’s a lean meat, it can sometimes lack flavor. T-bones are the most popular steak for barbecuing, he said. The steak is cut from the short loin and has two steaks in one with the larger strip steak, or New York strip, on one side of the bone and the smaller tenderloin on the other. A Porterhouse steak is just a T-bone with a higher percentage of tenderloin. Hovet said that the tenderloin is consistently tender, but the strip steak portion can get a little tougher, and he recommended cooking the meat from medium to medium rare for best results. Rib eye steak is very flavorful, because of JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
9
the fat marbling, and almost always tender, he said. Flank steak is a cut that most people pass by, but marinates well, he said. The muscle fibers are very evident so it’s important to slice the meat across the grain. Flank steak is popular in fajitas. Chuck steak, as mentioned above, can have tough spots but is sought for its flavor. It’s lower end in cost. Though even marinating won’t give it the melt-in-your-mouth tenderness of a ribeye or tenderloin, between the spice and the meat’s natural flavor this can be a low-cost treat, he said. Beef ribs are packaged as spare ribs and short ribs. Beef spare ribs generally don’t have much meat on them, Hovet said, because that muscle is thick enough to make other cuts of meat, so most is trimmed off the bone. Short ribs, also called beef country style ribs, are the rib with the most meat. Heavily marbled with fat, these are flavorful and tender ribs and should be cooked slowly, Hovet said.
Tips for buying and cooking the right meat
To simplify the process of choosing a cut of meat, Hovet said, remember that if the name includes “loin” it should be a more tender cut, but if it has the word “round” then it will most likely be tougher. If having a quarter, half or whole beef cut, the butcher can make customized cuts and portion sizes. Though grocers, like Gary & Leo’s, generally aren’t able to custom cut beef like that, they can cater to customers’ needs, Hovet said. If someone is working in the meat department, he said, they can fulfill special requests, such as cutting thicker or thinner steaks and thick-slicing a roast for kabobs. pork tenderloin, too, and that’s always the exception,” Hovet said. Pork has some wellknown rib meats. Baby back ribs are the most popular pork rib, Hovet said. They come from a top portion of the pork. Like most pork, these ribs should be cooked slowly. Spare ribs look like a large slab of meat, but
do have the rib bones in them. This cut of meat should be cooked a little slower and a little longer, he said, adding that smoking is popular and a good way to cook spare ribs. Country ribs are equivalent to beef short ribs for meat, ironically though, this cut of meat comes from the shoulder, Hovet said, and it has some shoulder
bone attached. Pork steak is also cut from the shoulder, and will sometimes be labeled pork shoulder steak. The steak tends to be a bigger meat portion than the pork chop, which is a loin cut. Chops are the pork equivalent to a T-bone steak. Pork steak has more fat, making it a little more flavorful, he said. Pork chops and steaks are great to grill, he said, but also easy to overcook, which will make them tougher, especially the chops. Though pork has traditionally been thought of as a meat that has to be cooked well-done to avoid disease, federal guidelines have lowered the optimum temperature of cooked pork from 160 degrees to 145, he said.
Pork “You can almost take any cut of pork and it’s going to come out the same for tenderness, with the exception that you’ve got your
Photo Pam Burke A pork chop barbecued with the 5-C Spicy Meat Rub — recipe on page 17.
10 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
Lamb Ashley Buck, manager of Bear Paw Meats in Havre, said that lamb should be more popular than it is. It’s a tender meat with a mild but distinct flavor, she said, adding that it takes well to grilling and marinating. “The key to cooking lamb is to keep it out of its fat,” she said, adding that this makes them “perfect for the grill.” Chops are one of the most tender cuts of lamb, she said, and a rack of lamb is a roast of unsliced chops. Shoulder steaks are also easy to cook on the grill, she said. The meat isn’t quite as tender as the chop, but it’s a little cheaper cut
for people on a budget or using a marinade anyway. The stew meat works well for kabobs during summer grilling season, she said, and for a homemade twist on the gyro sandwich, Buck likes to make a spiced patty from lamb burger. Grilling the gyro meat gives it a little added flavor. Roasts such as leg of lamb, shank and rolled breast, which is equivalent to beef brisket and flank steaks but rolled up and tied with string to make a roast, should be slow roasted. Lamb is on par with beef for amount of fat, she said, but it can overwhelm the flavor. One of the nicer parts about lamb, though, is that the fat has a different qual-
ity to it and once it has cooked out, the meat has a leaner quality. For cooking lamb other than barbecuing, then, put roasts on a rack in the roaster to keep the meat above the drippings and, when pan frying, frequently spoon off the fat Other important tips for cooking lamb, Buck said, are that it cooks fast and the flavor and tenderness are showcased best when it’s cooked to medium or medium rare. For more information about lamb, and some recipes, go online to www.americanlamb. com. For beef go to www.beefitswhatsfordinner.com, and pork go to www.porkbeinspired.com.
Don’t Forget the Burger Hamburger comes with varying percentages of fat content that each have their pros and cons. Fat adds flavor to the burger and it helps bind the meat when making burgers, but the patty shrinks as the fat is cooked out of it. Leaner burger is healthier, but the leanest burger doesn’t stay formed into a patty easily. One way to fix that problem is to add egg and breadcrumbs or oatmeal similar to making a meatloaf, but this does add calories. Freshness The most important factor in how long meat stays fresh is how long it sits with its temperature above 40 degrees, Hovet said, so if meat has to travel a long way between the store and home or the place where it it will be barbecued, pack it on ice in a cooler That said, meat cooks best when it has a chance to warm up before cooking, Hovet said. He recommended that meat be allowed to warm for up to an hour before cooking but, he said, this is at normal home temperature, not outside under the sun. Federal recommendation is that if meat has been sitting out longer than four hours it should be thrown away. The time spent warming on the counter, or even sitting in the fridge, affects re-frozen meat. Re-freezing won’t necessarily change the flavor of the meat, Hovet said, but it does affect the life of the meat. The problem is the buildup of bacteria. Natural bacteria are everywhere, and as meat warms up, or even gets older in the fridge, the natural bacteria of the meat increase, Hovet said, but freezing doesn’t kill the bacteria. When the meat is thawed the
bacteria count starts at the level it was before freezing, so all the time that the meat sat thawed in the fridge or warming on the counter has to be accounted for the next time the meat is thawed and warmed. Even the bacteria that is native to beef is unhealthy at high numbers. Another factor to keeping meat fresh tasting is how well the meat is wrapped when it’s frozen. The standard grocery store wrapping with the meat sitting on a styrofoam platter and covered in plastic wrap is meant for short-term freezing only, Hovet said. For long periods in the freezer, the best way to preserve flavor and avoid freezer burn is to seal all the air out. The best wrapping is with a cryovac bag system, he said, but this can be an expensive option for customers. Though it’s not as quick a process, wrapping meat in freezer paper is cheap, and the paper is readily available, he said. The key is to get as much air as possible from around of the meat. Any store that sells meats in bulk — quarters, halves and wholes — will wrap the meat for longterm storage in the freezer, he said.
JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
11
12 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
1916 Heritage Dr. ~ $209,000 This town home has been exceptionally cared for, with 3 bedrooms, 2 bathrooms, the gourmet kitchen is huge & this home has brand new carpet on the main, new roof shingles and new rain gutters. Contact Edward for your showing.
603 7th Ave ~ $349,000 This gorgeous home boasts a huge gourmet kitchen & dining room for entertaining guests or big family, with 3 bedrooms up, 4 bathrooms, 1 non-conforming bedroom down, main floor utilities, 4,000' home, 22,500' lot, extra large shop & area above shop. Contact Edward Ruff.
7833 9th Street West ~ $289,900
Newer home in the country. This home has stainless steel appliances & all stay but the W,D, 4 bedrooms, 2 bathrooms with one the bathrooms a lavish master bath off the master bedroom, over 2,000 sq. ft. home with a 2.5 stall attached garage. The legal description is going to be lot 3, ruff subdivision, S9T32NR15E, ask listing agent to explain.
420 7th St. ~ $117,000 A very moderate price on this pretty home which has been tastefully updated & well cared for. BTW this home is to get new roof shingles & some new siding. Updates inside include new paint and ceramic tile.
803 6th Avenue ~ $159,000 This beautiful home has 3 bedrooms on the same floor all tastefully decorated and brand new ceramic bathrooms. With a living room, a sitting room, formal dining and large kitchen on the main floor. Gorgeous yard with a nice fenced in back yard.
CREATIVE LEISURE COMMERCIAL BUILDING PRICED AT $650,000
2230 10th Ave ~ $299,000 Spacious executive home great for entertaining. Large gourmet kitchen & dining area with large deck, 4 bedrooms, 2 baths, attached finished garage & an extra large lot for the future shop. Contact Edward Ruff for showings.
310 20th St. ~ $169,500 This beautiful home is listed for sale at this time for less than the certified licensed appraisal. With a heated large double garage, heated screened in patio, newer kitchen, 2 bedrooms upstairs, 1 noncom forming down, large recreation room downstairs, newer carpet, newer paint and all the appliances stay. Contact Edward Ruff for your showings.
Bad Lands Car Wash 413 2nd Street ~ $149,900 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
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.
530 5th Street North ~ $60,000 Great location for a double wide with 8.5+- Acres on a county road. There are 2 old shops with concrete floors.
811 11th Street ~ $120,000 Very nice 2 bedroom home!
14 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
BY PAM BURKE
PHOTO BY TERESA GETTEN
Claudia Galofre Krevat grew up on the northern coast of Colombia, South America, where lentil beans are a traditional comfort food, and has gathered food tips from countries around the globe, relishing the foods of many cultures. Claudia approaches cooking with this base of down-home cooking blended with flavors that include Caribbean, Latin American, Mediterranean and American. Along with her catering business, she has a cooking blog, a few commercially produced foods and is on a personal quest to spread the good word about the health and environmental benefits of lentils. For the past 18 years Krevat has made her home in Bozeman, and she has worked to bring her fusion of culinary influences not just to Bozeman, but the rest of the state and beyond as well. Her passion for sustainable foods and a good
source for the lentils like those found in Colombia led Krevat to Timeless Natural Food based in Conrad. This connection fostered her involvement with promotion of “Lentil Underground: Renegade Farmers and the Future of Food in America,” a book about organic farmers in Montana, written by Liz Carlisle, who grew up in Montana. The book features Montana organic farmers, including Sen. Jon Tester, Jody and Crystal Manuel, and Doug Crabtree and Anna Jones-Crabtree, all from north-central Montana. Krevat traveled to Southern California for the book’s publishing launch, cooking the pulse crops, including lentils, for guests, promoting organic farming and educating audiences about cooking with pulse crops, including lentils, chickpeas and beans, and ancient grains. This year, Krevat has been touring parts of Montana, the number one lentil producing state in the U.S., promoting lentils and working on a cookbook that will be a companion to “Lentil Underground.” She talked about lentils, cooking and her home country at three venues during her stop in Havre in April.
16 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
5C SPICY MEAT RUB
Claudia Galofre Krevat
Claudia Galofre Krevat, owner and head chef of Claudia’s Mesa, said this dry rub mixture is a fusion of spices from cultures around the world, including Mexican, South American, Middle Eastern, Indian, East Asian, Mediterranean and North African. It can create a flavorful meat for a cultural meal, or add a hint of the exotic to an old favorite Americana meal.
INGREDIENTS 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon ground cinnamon 1 tablespoon powdered, unsweetened cocoa 1 tablespoon curry 1 tablespoon salt INSTRUCTIONS Mix all ingredients together, coat meat — beef, pork, chicken, lamb or fish — with spice mix and refrigerate overnight. Next day, cook the meat — barbecue, fry, oven roast, smoke or slow cooker. Krevat said she also uses the recipe to make pulled pork. Variations recommended by the chef • Krevat said she likes to bump up the amount of any of the spices to 1 ½ or 2 tablespoons to emphasize a flavor — but only one per mix — whether for creating food of a particular culture or to complement flavors in side dishes. • Create slight changes in the recipe, by using variations of the spices listed, such as a green chili powder or a different curry blend, like Masala, sweet or Thai curries. • Create a different flavor altogether by substituting a spice. Krevat said some of her favorites are to substitute cardamon for the curry, or dried cilantro in place of the chocolate. • The important thing, she said, is to think of this recipe as a starting point for experimenting with flavors. Find more recipes online at http://www.claudiasmesa.com.
JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
17
223 3rd Ave. • Havre, MT 59501
Tom Healy 406-390-6767 tom@koefod.com
Jeff Healy 406-390-1966 jeff@koefod.com
Mike Winchell 406-390-7679 mike@koefod.com
residential Listings & land for sale
729 9th Street ~ $135,000 Nice home with new paint throughout main level. Close to parks and baseball field. Basement is partially updated with new sheetrock. Large double garage recessed into hillside.
1720 1st Street ~ $ 135,000 Spacious, open floor plan with many updates throughout. Fenced yard and located adjacent to large park.
427 10th Street ~ $75,000 Very nice starter home with great rental history close to campus. 2 bedroom, 1 bath very clean.
934 5th Avenue ~ $84,000 Wonderful starter home or rental. Metal roof and updated siding make this home move in ready.
41 19th Street West ~ $55,000
5 lots within city limits $75,000.00 Very motivated seller. Call Mike Winchell at 406-390-7679 or 265-6766 to view.
Large lot in newer subdivision. Seconds away from parks, and hospital. Area has some current construction but mostly developed previously. This lot is on the corner and has all new construction homes around it.
Call Mike Winchell at 406-390-7679 or 265-6766 to view.
JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
19
Though home fires, statistically, are more likely to occur in winter months, summertime brings different fire-safety concerns with outdoor barbecuing and fires, it also means that new construction and remodeling offer a time to properly install smoke detectors and carbon Monoxide alarms. STORY BY PAM BURKE & PHOTOS BY TERESA GETTEN Proper fire safety begins with smoke alarms around the house, Havre Fire Department Assistant Chief Mel Paulson said. “The biggest thing to think about as far as where they’re placed is sleeping quarters because you’re not going to be able to smell (smoke) in your sleep,” Paulson said. “A lot of people think they’ll wake up
when they smell smoke and they don’t,” he added. “Usually the smoke carries toxins in it, and it actually makes you go into a deeper sleep and you don’t wake up.” While the state of Montana has no regulations on smoke detectors and carbon monoxide alarms for homes occupied by the home owner, rentals with HUD assistance or
20 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
insurance and homes being sold with FHA financing do have requirements for detectors and CO alarms. These regulations are listed in the side bar accompanying this article. Paulson said the National Fire Protection Association offers useful tips for proper placement of these devices. If a home has a cluster of bedrooms in a hallway, one smoke detector in the area of the doorways will serve all the entrances, but each bedroom should have its own detector inside the room, he said. Though kitchen fires are the most common cause of household fires, it’s best not to have a smoke detector near the cooking area because smoke from the normal cooking process can easily set of the alarm, he said. This is true of steam coming out of a bathroom, as well, so a detector shouldn’t be placed in the bathroom or too near the doorway. If a smoke detector can be placed on the ceiling — and at the highest point if the ceiling is sloped — that would be best, he said, but having the device high on the wall will do if that is the only option. “The smoke is going to start building up on the ceiling,” he said, so if the detector is too low, lots of smoke will have to build up before it sets off an alarm set low on the wall. That means the fire will be burning longer before it is detected. Unlike smoke detectors, CO alarms don’t need to be set high in the room. They can be fitted into a plug-in, Paulson said. Each floor of the home should have one, and one
HUD/FHA regulations For a home to be eligible for a Housing and Urban Development Federal Housing Administration loan it must follow HUD regulations for smoke and carbon monoxide detectors: At least one smoke detector centrally located per finished level of living space. One smoke detector in the hallway outside bedrooms and one inside each bedroom. One CO detector on each floor and at least 15 feet from source of contaminant and within 15 feet of every bedroom door. Smoke and CO detectors need to be hard-wired into the structure with a battery backup per detector.
should be located near each flame heating source. “CO is a tricky one,” he said. U.S. Fire Administration recommends that smoke detectors be replaced every 10 years and CO alarms every seven years, but annually, the batteries should be replaced and the grill that allows air to circulate into the detector be vacuumed. Paulson is also a strong advocate of having fire extinguishers in the home, saying
“I would advise everybody to have one.” “We go to stove fires all the time — kitchen fires where something happens on the stove that catches the cabinet up above where it hits that wood,” he said, “ … but if people just had a small extinguisher underneath their kitchen sink it would get rid of that fire.” He recommended an ABC extinguisher that sprays a powder which smothers the fire. These are the most common extinguisher sold and will take care of oil, wood and electrical fires. The key is to know where they are located and be familiar with their use, he said, also recommending buying an extinguisher that has metal hardware rather than plastic because this type can be refilled rather than thrown away after using it. A few places in Havre can refill extinguishers — and repack them, which should be done every six years with extinguishers that haven’t been used. People can contact the fire department for a list of service providers. “You don’t have to have one,” Paulson said, “but me being a fireman, I would say everyone should have an extinguisher.”
Electrical USFA says there are 28,600 electrical fires per year which annually cause $1.1 billion in property damage and loss and are responsible for 310 deaths and 1,100 injuries. Though USFA statistics
JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
21
show that December and January are the most common months for electrical fires as people start relying on heating units for winter, they can happen any time of the year. In summer months, breakers and outlets are stressed by such uses as air-conditioning units, added fans and plugging in campers. The Federal Emergency Management Agency website lists the five most common causes of electrical fires as: 1. Faulty electrical outlets, old, outdated appliances and misuse of electrical equipment. Fires can be started by faults in appliance cords, receptacles and switches. Worn or frayed cords can send heat onto combustible surfaces like floors, curtains and rugs inside the home and leaves, wood shavings and other vegetation outside. Running cords under rugs and removing the grounding plug from a cord so it can be used in a two-prong electrical outlet can also cause a fire. The reason appliances have the extra prong is so they can be used only in outlets that can handle the extra amount of electricity that these appliances draw. 2. Light fixtures, lamps and light bulbs. Installing a bulb with a wattage that is higher than what is rated for a lamp and light fixture overloads the wiring for that unit. Another cause of fire is placing
Using a Fire Extinguisher Remember the PASS technique Havre Fire Department recommended for fire extinguisher use: • P — Pull the pin. It is there to prevent accidental discharge. • A — Aim low at the base of the fire. This is where the fuel source is. • S — Squeeze the lever above the handle, and release it to stop the flow. Familiarize yourself with your extinguisher; some have a button instead of a lever. • S — Sweep from side to side. Moving toward the fire and aiming at the base, spray the fire retardant in a sweeping motion until all flames are extinguished. Watch for re-igniting of flames and repeat as necessary. Have the burn site inspected by the fire department. Have fire extinguishers refilled right away.
22 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
materials like cloth or paper over a lampshade. The material heats up and ignites, causing a fire. Faulty lamps and light fixtures also frequently result in fires. 3. Misuse of extension cords. Appliances should be plugged directly into outlets and not plugged into an extension cord for any length of time. Only use extension cords as a temporary measure, and have an outlet installed to code at an accessible location if the appliance will be used long-term. 4. Space heaters. Because these types of heaters are portable, many times people put them too close to combustible surfaces, such as curtains, beds, clothing, chairs, couches and rugs. Coil space heaters are especially dangerous because the coils become so hot they can almost instantaneously ignite any nearby flammable surface. Radiatortype heaters that diffuse heat over the entire surface of the appliance are safer but still should be kept away from com-
bustibles. 5. Outdated wiring. If a home is more than 20 years old, it may not have the wiring capacity to handle the increased amounts
cuits get overloaded by too much electricity, but outdated breaker boxes often have worn connectors that do not work, causing the system to overload
cleaning ashes from a fireplace or woodstove, the ashes be removed in a metal bucket and placed in a metal container at least three feet from any combustibles. Furniture, curtains, coat racks and other items that can catch fire should be kept at least three feet from fireplaces, wall heaters, baseboards and space heaters Barbecuing and Burning
of electrical appliances in today’s average homes, which have computers, wide screen televisions, DVD players, microwaves and air conditioners. Breakers should be triggered when cir-
and start an electrical fire. Heating USFA recommends that chimneys and furnaces be cleaned and inspected annually, and when
When cooking on a grill, USFA recommends short sleeves or rolled up sleeves to keep clothing away from flames and hear sources, as does using long-handled barbecue tools. And when using a grill, fire pit or campfire, keep a threefoot safety zone around the edge of the burn area. The safety zone can be bare dirt, gravel or other rock or cement surface, or lush, green grass, but even with a safety zone, fires should be at least 15 feet from tent walls, shrubs and other materials that sparks can melt or set on fire.
JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
23
10 TIPS TO PREVENT HOME FIRES
The Home Safety Council’s State of Home Safety in America Report says fires and burns are the third leading cause of unintentional home injury and related deaths. Make sure everyone in your household is prepared with a fire evacuation plan and these important fire safety and prevention tips. 1. Keep items like dishtowels, bags and curtains at least three feet away from your kitchen stove.
2. Store all matches and lighters in a cabinet that is locked or safely out of reach from children.
3. Have chimneys, fireplaces, wood or coal stoves and central furnaces inspected once a year.
4. Never leave burning candles unattended, and blow out candles when adults leave a room.
5. Keep portable heaters at least three feet from anything that can burn, and turn them off when unattended.
6. Don’t overload extension cords or run them underneath rugs. Replace cords that are cracked or frayed.
7. Create a home fire escape plan with two ways out of every room, and practice it as a family.
8. Install smoke alarms on every level of your home and outside each bedroom, and test them monthly.
9. In the event of a fire, crawl low if you must exit through smoke. Stop, drop and roll if clothes catch fire.
10. Keep a fire extinguisher in your home, and learn how and when to use it. A quick reference guide is on page 22.
24 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
Later, lonesome road. Why drive when you can hop on one of our fast, daily flights to and from Billings? Make the most of your time, and enjoy the ride.
Havre
Glasgow
Wolf Point Sidney
49
$
from
Glendive
* each way
Billings
Enjoy the ride.
capeair.com
800-CAPE-AIR
*Including all taxes and fees. Fares are subject to availability and other conditions. Fares may change without notice, and are not guaranteed until ticketed.
JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
25
6410 1st ST W ~ $110,000
1005 1st ST N ~ $36,000
2 trailers located on property. Buyer will need to negotiate for those separately or owner will have them removed from property. One is currently occupied and buyer could occupy or rent it out.
1971 SHAR VAL 14 x 62 MH on approx. 1 acre west of golf course. Lots of space for toys and pets. Add a garden too. MH has two additions. Enclosed back porch that is insulated and heated, a large addition to living room area and a nice sized screened in front porch for BBQs. Double garage and storage shed and back deck too. Lots of updates including new stainless appliances and painting.
440 1st Ave. ~ $129,000
Great starter home with 3 bedrooms and 1 bath on the main floor. New kitchen appliances. The basement is partially finished. Detached single garage. Fenced yard. Motivated seller! Bring in an offer!
1110 Bullhook Dr SE~ $599,000 980 Boulevard Ave ~ $249,000 Beautiful brick home on a corner lot in Highland Park, original hardwood floors and updated kitchen.
616 7th Ave ~ $199,000
2 houses, with a 3 plex in the large house and a small 1 bedroom house that stands alone.
Land ~ $49,900 Lot 36A & 36B KV Ande Minor Subdivision
FREE GAS. Appraised price. 6 bed/5 bath home,open floor plan,double sided fireplace,large kitchen and dining room,Great room. Master suite with attached Hot tub room,Game room/loft,Full basement, 48X32 attached heated garage, 46X66 Steel storage building w/loft, Beautifully landscaped home w/ irrigation well. Included is a private gas well! Home warranty included. Realtor owned.
Land Washington Ave ~ $75,000
40 acres located Northwest of Havre. Beautiful views of the Milk River Valley FIRST time on the market a Large (2.41 acres) rectangular lot at south end of Washington. Must hook into city sewer, but choice of well or city and the Bears Paw Mountains. Land includes a well and electricity on the water. Large building area, plus room for lots of animals too. north side of the property. Realtor owned. 26 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
Unlock the possibilities!
406-945-9039 • www.havrehilinerealty.net Let me, Kim Cripps, help you with your homework!
1326 Ford Ave ~ $174,900 3 bedrooms-2 baths overall spacious family room and office space. Fenced yard attached oversized garage. Great location within walking distance to MSU-Northern and the hospital.
812 15th St ~ $159,900 Great South end home, 2 main floor bedrooms, beautiful hardwood floors, 2 bonus rooms and a bath in the basement. Single garage plus off street parking with alley access.
1075 McKinley ~ $169,900 4 bedrooms-2 baths overall spacious home with a single garage.
717 3rd Street ~ $154,900 Clean move in 2 bedroom home with a newer garage.
1510 5th St ~ $75,000 1 bedroom, 1 1/2 baths on a one level home.
! D L
SO
Gilford, MT $65,000 3 bedroom home with many updates. Newer furnace and water heater, appliances included. Spacious fenced yard and double garage.
G N I D
N
E P E
L
SA
1413 Lincoln Ave ~ $225,000 5 bedrooms, 3 baths, oversized garage, 2 fireplaces and a fenced yard.
G N I D
N
E EP
L
SA
1005 6th St ~ $169,900 3 bedrooms, 2 1/2 bath, incredible view with an open floor plan and a covered patio. 110 6th St. ~ $72,000 2 baths fenced yard open floor plan, attached single garage.
SO
! D L
N
E EP
L
G N I D
1130 14th St W ~ $188,000 What a bargain! 4 bedrooms, 2 baths, large yard and an attached oversized garage. Also 418 6th Street ~ $ 57,750 Clean and nice 3 bedroom and 2 bath. has a newer roof and windows.
SA
JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
27
STORY & PHOTOS BY ALICE MILLER
Her love of music and instruments is a disease, Mary Stevens said jokingly, while sitting in her studio filled with pianos, harps and various other musical instruments. This disease, though, comforts others through her work in vibroacoustic harp therapy, which uses the vibration of notes to relax muscles. Twice a month, Stevens plays the therapeutic music for Northern Montana Care Center residents, as well as periodically performing music for group gatherings and playing bedside music for residents and patients in hospice care. She also gives harp lessons and organizes a harp circle for other area harpists. Stevens’ passion for music and serving others through it began in third grade when she started piano lessons. After only a short time of playing, Stevens said, she realized music was more than notes. “It was an emotional expression,” she said, struggling to describe music’s power. “So I’ve always felt the effect of the music,” she said. At the suggestion of her music teacher, Iris White, a high-school-aged Stevens started playing in church, which she still does today. For more than three decades, she also has
been a private music instructor, while teaching herself several other instruments, including the harp. Her work in therapeutic music has earned her the distinction of Montana Health Care Association’s volunteer of the year in 2011. The care center received the association’s innovative care award in 2015 for the Heart Strings program, which provides therapeutic music for its residents and hospice care patients. Before she even knew what vibroacoustic therapy was, Stevens was introduced to the concept of therapeutic music by her father, who played with some friends at the Chester care center. His stories showed how music could positively influence a person, she said. As a way of serving others, Stevens did the same at Northern Montana Care Center and at other care centers along the HiLine, and she noticed a marked difference in residents’ moods. While playing guitar for a former neighbor at the care center, Stevens said she could see the impact of the music in his face, and that she intuitively knew to change the music as he went through the dying process. “My only real regret in thera-
peutic music is that my father died before I had the training or skills to play for him. My neighbor reminded me of my dad, so playing for my neighbor was almost like playing for my dad,” Stevens said. The experience inspired Stevens to find a way to better help people as they aged and died and led to her volunteer work with hospice care, which led to the discovery that she could become trained in therapeutic music. In 2004, Stevens bought her first harp and by 2010 she graduated from the Harp for Healing program, which she now owns and directs. She also is a certified clinical musician, vibroacoustic harp therapy practitioner and certified harp
therapy practitioner. Most people don’t know what vibroacoustic harp therapy is when they first hear about it, but nearly everyone is glad they tried it, Stevens said. “This is very much more of an art form than a science,” she said, while she demonstrated how it works. Her harp is connected to an amp, which is connected to a bed with speakers in the cushions. When she plays the harp, the notes vibrate through the bed. Stevens also has a portable system of pillows that she uses in care center residents’ rooms. Some people only feel five or six notes, while others feel one-octave worth of notes or more. Different notes resonate in different parts of different people’s bodies. While Stevens was careful to say that therapeutic music is not a miracle cure, the result is almost always the same: relaxation. The vibrations ease muscle tension, which alleviates pain and can help people with issues such as back pain, headaches, emotional grief and tension. “It gives them that moment of peace to process and detox
and just work through things,” Stevens said about sessions. Care center resident Cindy Vaile has experienced pain relief and relaxation from the therapeutic music. “Chronic pain can really keep you from doing things,” said Vaile, a quadriplegic who has suffered from chronic pain for about a year. After a session with Stevens, her pain is alleviated enough that she is able to socialize with other residents and participate in activities, much improving her quality of life, Vaile said. “There’s so many things that you can say about her,” Vaile said, praising Stevens. Ila McClenahan echoed Vaile’s sentiments. “I never see Mary. I only see what she’s doing for other peo-
ple and that’s what she wants,” said McClenahan, the care center’s pastoral care and activity director. “(Residents) are able to enjoy life so much more when they’re painless. Their quality of life just excels,” McClenahan said. “It’s almost like a spiritual experience, too,” she added. Debbie Langel, an LPN at the care center, has seen the calming effect of the harp in action while and after Stevens plays. “She’ll play that harp and they’ll be calm for a period afterwards,” Langel said, adding she has been inspired to learn the harp herself. Emotionally, Stevens said, she has seen her music bring joy to care center residents, which is part of the pleasure she gets
30 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
from her work. “It’s like it puts the day right,” she said. While her music entertainment sessions at the care center are volunteer, donations designated for Harp for Healing help Northern Montana Hospital Foundation pay for vibroacoustic therapy sessions for residents. Stevens said she would like to expand the program and number of residents who benefit, as well as form a Harp Corps of volunteers who could play music in various capacities throughout the hospital. “It’s just this one-on-one reward. It’s astounding,” Stevens said about the impact of her work. To learn more, visit www. harpforhealing.com.
JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
31
Looking to Buy or Build?
Ashley Molstad 265-3815 NMLS ID# 729317
Construction Loans Residential Real Estate Loans Home Remodeling Loans & Lines of Credit
Put Ashley’s experience to work for you! Rates are still low and there are many loan options available. Call or stop by today!
324 Third Avenue Havre: 265-3800 © 2016 Stockman Bank | Member FDIC
WWW.STOCKMANBANK.COM
32 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
OFFERING GRADUATE, BACHELOR, ASSOCIATE, AND CERTIFICATE DEGREES
CONTACT US TODAY!
www.msun.edu
800•662•6132 JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
33
34 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016
JULY 2016 | LIVING Havre and the Hi-Line MAGAZINE |
35
36 | LIVING Havre and the Hi-Line MAGAZINE | JULY 2016