82717 September/October 2018

Restaurant Issue SEPTEMBER / OCTOBER 2018

Gillette’s Best Restaurants 2018 Gourmet Lamb of Wyoming Nutrition that Makes Cent$ Serving Up Smiles

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82717 Features

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Life: Fall Preservation Hacks Wrap yourself in this tasty goodness perfect for families on-the-go because this month’s contribution from Megan Huber of Huber Farms is a must read for the busy rents and the zucchini freak / pickle lover in all of us!

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Community: Serving Up Smiles

Health: Nutrition that Makes Cent$

Dusty Trails: Tales from the Old West

The Campbell County Senior Center serves up smiles for lunch most weekdays here in Campbell County, Wyoming—a tasty treat for staff, volunteers and seniors, alike. Our new sale rep., Felicity, shines in her debut editorial contribution. Read this!

The healthy choice should be the easy choice–for all Campbell County families—and Beth is helping locals choose healthy alternatives for less with the Cent$ible Nutrition Program (CNP) from the University of Wyoming Extension.

A Hank Wells story from our resident contributor, Lisa, that will transport you to a time of real, Wyoming cowboys and their noble steeds. Roam the open range with Hank and Jack, as they barely manage to escape the grasps of a wild coyote.

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82717 Features

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Staff’s Pick: Gillette’s Best Restaurants 2018 Who serves up the city’s best grub? Let us tell you! Here are our picks for everything from best bang for your buck to the best scoop and best finger lickin’ BBQ. Who’s best of the best? Find out now!

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#IGT: Eat This Now Our tastiest #InGoodTaste to date, this month’s feature showcases buzzy ingredients and trendy plates from the local shops and eateries defining the city’s flavor. Find everything we’re eating (and loving) right now, inside.

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Community: Gourmet Lamb of Wyoming

Money: PRB Petroleum Resurgence

Charity takes a closer look at new innovations within the Campbell County ranching industry which help locals cater to a health food niche, and they’re baaahhhhutiful!

Wyoming’s oil and gas industry will grow in prominence as its shale plays are developed, and Kevin says Wold is making moves in Campbell County (in the form of applications). Learn more!

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82717Life.com

More 82717 online at 82717Life.com Though 82717 Magazine may only be published once a month, don’t forget to go online to 82717Life.com to keep up with our local community. You can re-read our print stories, find a full calendar of local events, additional features from our team of reporters and community mavens, and video discussions about the stories you see here in print.

facebook.com/82717Life

This Month > Residents Oppose Gillette Water Discharge Permit > Wyoming Women’s Antelope Hunt Annual Auction Dinner Coming Soon! > Floating Firefighter Position OK’d By City

@82717Life

#InGoodTaste We’ve got the best selections of stylish local living just for you! From what you wear or where you eat, to how you decorate and personalize your home, we’ll be your go-to guide for living #InGoodTaste.

@82717Life

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Free, locally relevant news each day from our sister-site county17.com

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@county17news @county17wyo

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Editorial CHIEF EXECUTIVE OFFICER Erika C. Christensen MARKETING DIRECTOR Stephanie L. Scarcliff CHIEF OF STAFF Lisa A. Shrefler SALES Jessica L. Pierce Felicity A. Sjostrom CONTRIBUTORS Beth A. Chapell Charity D. Stewart Kentz S. Willis Kevin D. Killough Kevin M. Knapp Megan K. Huber T. J. Parks ART DIRECTOR Richard W. Massman DESIGNER Candice E. Schlautmann PHOTOGRAPHER Adriana J. McCauslin

Inquiries & Customer Service Outliers Creative, LLC

ON THE COVER Los Compadres is king, and Oswaldo “Ozzie” Santana wears the crown. This month, taste a grouping of the city’s best cuisine offerings from counter-service to white-tablecloth: we round up exceptional eateries we believe to be meeting— and exceeding—the evolving expectations of hungry Wyomingites in the Nation’s Energy Capital. It’s a who’s who of Gillette’s most scrumptious and delicious, including up-and-coming establishments, old guard brick and mortars and everything in between.

Photos by Adriana Mccauslin

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P.O. Box 3825 • Gillette, WY 307.686.5121 • 82717@mcllc.net 82717 is a publication of Outliers Creative, LLC © 2018, all rights reserved. Reproduction in any form, in whole or part, without written permission is prohibited.

This magazine accepts freelance contributions. 82717 is not responsible for loss, damage, or any other injury to unsolicited manuscript, unsolicited artwork (including but not limited to drawings, photographs, or transparencies) or any other unsolicited materials.

Outliers Creative, LLC is a wholly-owned subsidiary of The MC Family of Companies, LLC.

Best of the Best: Tastes Damn Good H

ello, friend! As you’ll see, this is the restaurant issue—a delicious celebration not only of the best new and tenured eateries in town but also of the most compelling food and drink trends and inspirational people that we’ve encountered this year.

As with every issue, inside we feature timely, original editorials by 82717 staff and contributors— people who actually live and work here in Campbell County, Wyoming. We’re a proud bunch, too: To be able to call the 82717 “Home”. But, that’s obvious— right?

What you may not know is that, each month, we guide our little adventures together by curating content to fit some vibrant, relevant themes centric to the lifestyle and culture of this community we love so much.

The themes, or categories, which drive us are: Home, Life, Family, Culture, Health, and (shamelessly) Money.

While we’re not afraid to color outside of the lines from time to time, we regularly circle back to these topics—sometimes without even knowing we’re doing it. Other times, knowingly and poignantly, we hit them hard without abandon.

It’s because of this core framework behind the making of every issue that these themes, these topics, have seamlessly and organically

become integral to the structure of our work.

If the categories shape the magazine’s backbone, our contributors ignite its content and, together, from time to time we make some pretty incredible things happen.

This month, in Family, our favorite modern homesteader, Megan Huber of Huber Farms, shares her creative genius with us through tried and true hacks to help parents preserve the fruits (and vegetables) of summers’ most scrumptious harvests.

For Life, we explore a day in the life of a Campbell County senior and, let me tell you, it’s all about the lunches, fun and games! Did you know that competitive seniors Xbox bowling is a thing?

Elsewhere, you’ll find a profile on Campbell County ranchers Eric and Kelly Barlow, who raise South African Dorper sheep for their meat, and a helpful list of all the best restaurants in Gillette.

We’re elated to recognize our Staff ’s Picks for the city’s greatest food and foodie places, and crown the most mouthwatering appetizer in town as well as the best local Vietnamese cuisine—and everything in between. I know the people, places and dishes we’ve chosen to highlight here will inspire you as much as they have us.

Eat up,

Stephanie L. Scarcliff,

Production Editor

PRB Petroleum Resurgence s unemployment numbers in the state remain low and coal sees some stability, the state’s oil and gas industry is also experiencing a bit of a surge.

Drilling permits applications are way up, and the major players in the Powder River Basin are speaking highly of its potential. While it’s unlikely that the PRB will ever be what the Bakken is, there’s signs Wyoming’s oil and gas industry will grow in prominence as its shale plays are developed.

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REBOUNDING Mark Watson, supervisor for the Wyoming Oil and Gas Conservation Commission, presented a state of affairs address at the 2018 Petroleum Association of Wyoming’s annual conference in September. The presentation showed the industry rebounding from the bust of 2015, which followed a precipitous drop in oil prices that brought oil prices down from highs in the $90 per barrel range down to around $30 per barrel, at its lowest.

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With West Texas Intermediate prices nearing $70 per barrel, production in Wyoming is rising.

Annual oil production last year topped out at 7.67 million barrels. Partial figures June estimate the state’s industry produced 3.9 million barrels this year.

Production from horizontal drilling operations accounted for 3.66 million barrels in 2015 and 2.12 million barrels the first half of 2018. This put Wyoming in eighth place among states in terms of annual oil production. North Dakota came in second, with 35.7 million barrels for the year ending April 2017. Texas came in first place with 129.2 million barrels of oil produced in the time period.

Watson also noted in his presentation, Wyoming has the highest production of fossil fuels on federal lands of any state in the country, producing 8,270 trillion Btu. The next highest state is New Mexico, which produces less than onefourth that amount.

Offshore operations in the Gulf of Mexico, which is all classified as federal land, produced 3,949 Btu.

The commission continued to receive recordhigh numbers of drilling permits, though they were down considerably in June from the high of more than 2,000 permits in late 2017. In June, they were down to just over 1,000, which was still double the average of much of the last few years.

The top 10 permit applicants have 18,083 drilling permits with the commission as of August.

EOG RESOURCES EOG had the highest number of drilling permits, with 5,209 applications, followed closely by Anadarko. During the second-quarter conference call in August, EOG executives spoke optimistically of the potential for Powder River Basin development. “Our PRB resource addition this quarter demonstrate once again the value of our exploration focus,” said CEO Bill Thomas.

Thomas said the company was operating in eleven basins across the United States, with two of those located in Wyoming. These plays

are referred to as the Mowry and Niobrara, and they are both located south of Gillette. This is part of the company’s overall strategy—to not put all their eggs in one basin. It allows them to grow production without straining the underlying assets, Thomas explained.

David Trice, executive vice president of exploration and production, also spoke highly of their explorations in the Powder. They have about 400,000 net acres in the play, and Trice referred to their tests as “prolific.”

“The Powder River Basin is now ready to become a meaningful contributor to EOG’s future growth,” Trice said.

Like most shale operators, the company has been trying to run leaner and meaner as the field becomes more competitive in a lower oil-price environment.

The company’s drilling days are down 70 percent since late 2014, and completion stages are up 50 percent.

Trice said they were pulling off 26-stage fracks in a 24hour period. The cost per rig was down to $6 million for laterals over two miles, Trice said.

The company has 875 net wells in the Mowry, and another 555 locations in the Niobrara.

ANADARKO AND WOLD Anadarko, which has operations all over the world, was a lot less forthcoming on its second quarter conference call, concerning its push into the PRB. Al Walker, Anadarko president, chairman, and CEO, said in a statement on the company’s quarterly earnings that its updated guidance

excludes approximately $100 million of leasehold acquisitions in the “emerging” oil play in the PRB. Walker said Wyoming offers the company some potential, which is still being evaluated. However, he speculated that the production in the Powder River Basin would begin competing for the company’s capital in the future.

Walker commented on the growing interest in the area. “This part of the Powder has been receiving increased visibility,” Walker said on the conference call.

The company has 300,000 gross acres in the basin.

The next largest contender for position in the PRB, based on drilling permit applications, is Wold Oil Properties, Inc. As a private, familyowned company, it’s a lot harder to get a feel for the company’s plans in the play, including acres held.

In 2014, right before oil prices tanked, Peter Wold, president of the company and son of its founder, told the Casper Star-Tribune he expected oil prices to stay in the 80s, with break-even prices in the mid- to high-$60s. This was at completion prices as they were at the time. It varies from company-to-company, but in some cases, these are half what they were at the end of 2014.

Wold said the resource in the PRB will never be what the Bakken is, but he spoke highly of the play’s potential. Based on the number of applications the company submitted to the commission, it appears he’s still betting on Wyoming’s future in shale production.

By: Kevin D. Killough for 82717

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Nutrition that Makes Cent$ Helping Families Eat Better for Less

think we can all agree that when we know better, we do better. And, that includes preparing healthier meals and using smarter shopping techniques. Unfortunately, it can be difficult for those who face food insecurity or who are on a limited budget to create healthy meals. There’s a common myth that healthy food costs more than convenience foods. How do we combat that myth and help those who face this challenge? One program that is working to change that narrative and help people learn to cook healthy meals, budget, and choose healthy alternatives all on a tight budget is the Cent$ible Nutrition Program (CNP) from the University of Wyoming Extension.

The Cent$ible Nutrition Program is a nutrition education and cooking program that is free to qualifying individuals. The Program is based out of the University of Wyoming Extension Offices and has educators that provide these classes in every county in Wyoming. It is grant funded

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by the USDA through the Expanded Food and Nutrition Education Program (EFNEP) and by the Supplemental Nutrition Assistance Program Education (SNAP-Ed).

The Cent$ible Nutrition Program Mission is to provide opportunities for positive change in nutrition and physical activity for the limited resource audience through education, multi-level interventions, and community engagement.

So, how exactly does that look? The CNP Curriculum is an 8-week program that meets once a week for 90-minutes. The Simply Cent$ible

Nutrition curriculum has just been rewritten and revised to support the latest nutrition information.

Each lesson covers a different topic from mindful eating, food safety, building a healthy plate, saving on groceries, and more. Included in each lesson is a group physical activity, cooking one of the healthy recipes from our cookbook, and interactive activities that reinforce what is being taught.

Participants receive an incentive for each class they attend such as; measuring cups, meat thermometer, flexible cutting board, etc. Each participant also receives the Cent$ible Nutrition Cookbook.

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CNP has multiple curriculums for children and teaching in schools Youth programs is one of the favorite activities among our educators.

We also provide one-time presentations to a variety of audiences to share nutrition information.

Some of the partnerships include WIC offices state wide, Department of Family Services, Early Head Start, local food pantries, community gardens, farmers markets, community health clinics, and more. In Campbell County, I am very fortunate to have partnerships with our local WIC Office, the Council of Community Services, the Gillette Saturday Farmers Market, Salvation Army, 4H, Share the Harvest, and Early Head Start, just to name a few.

CNP educators also partner for larger projects. Some of the wonderful things going on around the state are community gardens that donate surplus produce to community service agencies and food pantries, encouraging people to be more active through community walking programs, education on proper nutrition and assisting in creating healthier menus, working with early childhood programs on playground stencils that encourage gross motor activities.

Each CNP educator starts where their community is in relation to food insecurity and works to make relationships with other helping agencies to create solutions and changes to the environment that help others. In Campbell county, my collaboration with the Gillette Saturday Farmers Market has been especially beneficial. I go to the Market once a month and provide cooking demos with produce purchased at the Market. It’s a great opportunity to show the public how far your dollars can go to purchase fresh, local foods.

The Gillette Saturday Farmers Market also accepts SNAP benefits, formerly known as food stamps, and has an incentive program that will match what SNAP recipients spend up to $20.

SNAP recipients go to the Market Managers booth and ask to purchase tokens with their EBT card and will be given matching funds up to the $20 for free.

Another very exciting collaboration is the Gillette Little Free Pantry project. This came about from a wonderful discussion with the Gillette Saturday Farmers Market managers Erin Galloway and Megan McManamen, Campbell County Horticulture Program Coordinator Hannah Johnson, and Director of the Council of

Community Services Mikel Scott. We saw a need in our community and wanted a way to address it that would ensure everyone was treated equally and with dignity. The Little Free Pantries were a way to do just that.

We have 4 Pantries in the community so far.

There is one outside the Food Pantry at the Council, which they supply and care for. Jenny Hartung of the Gillette Area Salvation Army supplies and cares for a little pantry outside of her facility, as well. The other two little pantries are located at Lakeside Park, behind the Boys and Girls Club, and at Sunflower Park. All the Little Pantries have shown that there is a need in Gillette, both the need for equitable food access and the need to help others.

We have been so fortunate and are grateful for the support from our community. We have received over 80 pounds of food and personal care items and $150 in cash donations, so far. We have a fifth pantry that we hope to have out by the holiday season and are currently looking for park to place it in. The City of Gillette has been instrumental in helping us find locations and for securely placing them for us.

The Cent$ible Nutrition Program is a wonderful program that helps those with limited incomes become fantastic and healthy cooks, while also learning how to make their benefits and budget stretch as far as possible. Many participants have told me that they now cook five to six nights a week, while saving $35 to $60 a week on their grocery bills. They are purchasing and consuming healthier foods and have more energy.

I have been part of the Campbell County Extension office for two years and I can’t imagine a better place to work. It’s an incredibly rewarding job and I am so grateful to be a part of Cent$ible Nutrition, the University of Wyoming Extension, and the Campbell County & Gillette communities.

By: Beth A. Chapell for 82717 Beth is Senior Coordinator of the Cent$ible Nutrition Program for the University of Wyoming Campbell County Extension Office. Please contact Beth at (307) 682-7281 for more information or visit uwyo.edu to see if you qualify.

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Gourmet Lamb of WYOM I N G he ranching industry in Wyoming is older than the state itself and for many families, it’s a tradition that’s been handed down for generations.

That tradition holds true for Eric and Kelly Barlow, whose ranch is situated on 18,000 acres approximately 37 miles west of Gillette, on the rolling plains of Campbell County. Kelly Barlow said you can usually see the outline of the Big Horn Mountains in the distance, but it’s been difficult this summer due to the smoke and haze from wildfires.

Although the view is breathtaking, there’s no livestock in site on this working ranch.

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“We are kind of hands off with them, because we figure they know what they’re doing,” said Kelly.

“That’s one of the reasons we late lamb and calf. We figure the antelope and deer kind of have it right, the closer to June you can get, the better. So, we don’t calve and lamb until May.”

HOMESTEAD HISTORY Eric Barlow’s great-grandfather, L.H. Barlow, settled on the original homestead in 1898. According to Kelly, he had started cattle ranching east of Gillette, near Wyodak. But, the coyotes were so bad, L.H.

resorted to putting bells on the cows’ tails to scare off the coyotes when they tried to hamstring the livestock. That’s when L.H. bought the land where the Barlow Ranch sits now.

Like many family operations, Eric and Kelly Barlow continued the cattle ranching tradition while maintaining their careers and raising their two children, Graham and Kate.

In 2005, the Barlow Ranch started to shift their cattle operation to incorporate sheep.

“We were still in that droughty period of time and we were looking for something that ate a different forage than cattle,” explained Kelly.

At that time, Kelly was homeschooling their children, who were ten and twelve. Eric, a veterinarian, had a client that had bad bag ewes, meaning the ewes wouldn’t be able to nurse and they were pretty much guaranteed to have bum lambs.

“The kids went into business and bought 28 bum lambs. So they had to feed them three times a day,” she recalled.

Kelly said the family started with wool sheep, but found it difficult to get shearers to travel this far north for their small herd. That’s when the Barlows made the transition to hair sheep. The difference between wool and hair sheep is the ratio of wool to hair fibers. As the name suggests, hair sheep have more hair fibers in their coats and don’t need to be sheared. Although, their hair is often found on anything they’ve walked by, including the sagebrush.

“The wildlife loves it. You see all kinds of great little nests that have it incorporated in it,” Kelly said of their hair sheep.

More specifically, the sheep on the Barlow

ranch are Dorper sheep, a Dorset Persian cross.

“They originated out of South Africa, so they’re meant for an arid climate. And, they’re meant specifically for their meat,” explained Kelly. “That’s what they’re raised for. They’re a meat sheep.”

The Barlows were confident their Dorper meat, with a finer texture and milder flavor than other lamb, could find a foothold in the niche health food market, people who want to know where their food comes from. They purchased their Dorper sheep from friends in Buffalo who had sheep from the original herd that came over from South Africa.

HEALTH FOOD NICHE “They’re grass fed, straight from the prairie to the processor. We don’t do any kind of antibiotics, no hormones,” said Kelly. “Yes, you do get a sick one, and if we treat anything, that one is not available for food consumption.”

They originated out of South Africa, so they’re meant for an arid climate.

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Kelly said she tells everyone who’s on the fence about lamb the same thing. Try it…

The Barlows began by selling lamb to individuals. Then, Kelly used her background in sales and began making cold calls to health food stores and restaurants in the region. “I would just go in with sample products and a price list and tell them about it, then give them samples to try,” Kelly explained.

Gourmet Lamb of Wyoming is certifiednatural and is available for sale at the Meat Market in Gillette and at two health food stores in Sheridan. It’s also currently served at Up in Smoke and Pizanos in Sheridan. Barlow lamb was also served at Gillette Main Street’s Community Dinner in 2017, at Pizza Carrello during “Greek Week,” and at the Bay Leaf Restaurant in Spearfish until it closed last December.

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This summer at the Campbell County Fair, the Barlows did a sampling of leg of lamb sandwiches. Kelly said she tells everyone who’s on the fence about lamb the same thing. “Try it, if you don’t like it, spit it out, it’s not going to hurt my feelings. Everybody’s got their taste preferences. And, a lot of people end up liking it.”

She explained most people who don’t like lamb have tried mutton, which can be gamey, or wool sheep, which are fattier than the Dorper sheep raised on the Barlow Ranch.

“If you look at our leg of lamb, it’s very lean. There’s very little fat on it. Whereas, if you look at a wool sheep leg of lamb it has a layer of fat that goes all the way across it,” explained Kelly. “So, I think that’s why ours has a milder

flavor to it.”

That lean quality also makes cooking Barlow lamb much easier than people think.

When asked her favorite way to prepare lamb, Kelly said she prefers her lamb chop on the grill with salt, pepper, and garlic.

“If you’re grilling a lamb chop on the grill, you can do it just like your pork chop,” she said.

“And when you think it needs a little more, take it off. Because, like beef, it will cook a little more. So, take it off and it’ll be done when you’re ready to eat it.”

No need for mint jelly on Gourmet Lamb of Wyoming. Kelly said save that for the mutton.

By: Charity D. Stewart for 82717

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Staff ’s Pick: Gillette’s Best Restaurants 2018 he 82717 Life Magazine staff ’s picks showcase several notable food trends in our community, including, a love of good brews and comfort foods. We’re confident these delicious foodie finds are sure to make your mouth water.

From eatery staples locals want to keep to themselves to the hottest new restaurants and tastiest dishes, here’s your culinary bucket list for Fall 2018—straight from the horse’s mouth.

Dig in.

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Best place to get happy Gillette Brewing Company and Gone Postal Pizzeria STAFFER:

Charity

When I have friends come from out of town, I always like to take them to the Gillette Brewing Company. Not only is it a little piece of history,

having been the original Post Office, but it also is a chance to show off our growing downtown. I point out the Avenues of Art statues on Gillette Avenue and the unique shopping opportunities.

When you walk in the door at GBC, there’s a relaxed, hometown kind of vibe. It’s great for a cozy date night for two or for a larger get together with friends. Everyone can enjoy their favorite

beverage, be it of the adult or non-alcoholic variety. In addition to their locally-brewed beers, they also offer other local favorites on tap.

Gillette’s first brewery often hosts open mic nights, giving local musicians a stage to hone their skills. And, don’t forget about Trivia Night on Monday’s! Get a team together or just come down and enjoy a pizza and a pint.

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Best app Wyoming’s Rib and Chop House STAFFER:

Candice

The best appetizer in Gillette? Fried Green Tomatoes at Rib and Chop. I first tried this dish at their Livingston, Montana, location. So, naturally, when I heard they were coming to Gillette, I couldn’t wait to get my fix. The unique blend of textures and flavors are what keep me coming back for more. Beneath the satisfying crunch of cornbread breading lies the soft, tart and earthy tomato.

The lump crab meat and balsamic reduction give it just the right amount of sweetness and the cool sour cream rounds out the dish. I order this every single time.

Best chain restaurant Taco John’s STAFFER:

Kevin

Eating, to me, is a lot like refueling a car. It’s just a chore I do to keep going. When it comes to food, I want it quick and simple, making me a connoisseur of fast food, if one can be a connoisseur of such simple fare. By far, Taco John’s is the place to go. Besides a wide selection of tacos and burgers, the longest I’ve had to wait was 10 minutes when the dining room was packed. The staff is always friendly and the dining room isn’t flooded with beeps and whistles from the kitchen.

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Best underground joint Candy’s Taqueria STAFFER:

Me (Steph)

I grew up in a suburb of Los Angeles. In a place like the LA, where Spanish is the only language in some areas, there is no shortage of life-changing Mexican dives: El Tarasco, El Sombrero, El Gringo, La Playita, Leos, mmm. I’m far from ashamed to say that at each of these places they know me and my family by name. Four years ago, when my dad, Jeff, passed away following a long and courageous bout with cancer, one of these dives even hosted a party in his honor. Further, when I’m sick I prefer chips and salsa to chicken noodle soup—it’s what makes me feel better. Needless to say, hole-in-the-wall Mexican food is kind of my thing. Let me tell you, Candy’s Taqueria doesn’t disappoint.

The shrimp tacos are delicioso, with warm tortillas made from scratch on site every day. The hard shell desebrada, or shredded beef, tacos are enough to bring this gringa to tears—that’s how good they are! Not to mention the chips, the salsas, and guacamole. Ay, dios mío! They serve breakfast all day and open early enough on Saturday mornings to help even the meanest tequila hang over before you head off to the mountains in either direction #blackhills #bighornmountains.

If you’ve never been and are still not sold on trying Candy’s Taqueria for yourself, don’t simply take my word for it that they’re amazing, peep them on Facebook, TripAdvisor and Yelp, where Candy’s gets 5/5 stars across the board—just saying. Insider tip: Don’t plan to grub and run on weekdays during the school year between 11:40 a.m. and noon, unless you have the time to wait.

Its proximity to Campbell County High School’s north campus draws a crowd of students daily during lunchtime at school.

Best social media to follow Pizza Carrello STAFFER:

Jessica

My favorite place to eat in Gillette is hand’s down, without a doubt, Pizza Carrello. Everything is made fresh, they use local growers and products whenever possible, and most of their menu items are homemade using family recipes passed down from generation to generation. I love that their menu is not limited to pizza but includes other favorites like wood-fired wings, stuffed pita wraps (yum), fresh salads, and more.

I also really love their story: Starting out in a trailer, traveling to different parking lots to serve up hot, cheesy, tomato saucy goodness. How they worked to find and secure a small, independent location and how they gained more and more traction with their pizza pies at hyper-local events like Gillette’s Donkey Creek Festival and, now, how they’ve earned and mastered the beautiful (giant) location they operate from—like bosses—today.

Pizza Carrello is the true story of homegrown success in Gillette. The food and service are always excellent. The atmosphere, always welcoming and, last but definitely not least, their food’s truly amazing! Because... who doesn’t love full pieces of bacon on their hand-tossed, wood-fired pizza?!

Follow @pizzacarrello.

Best breakfast spot The Main Bagel Company STAFFER:

Felicity

My Favorite place? My favorite nosh shoppe in town is the Main Bagel. Bagels for breakfast, bagels for lunch, or if there's any left, bagels for afternoon snackage. There's never a bad time for a Cinnamon Crunch with Frosting cream cheese on one side and peanut butter on the other. My version of a Butterfinger pairs perfectly with a steaming hot mug of creamed Highlander Grogg. Delish!

Best Finger lickin’ BBQ Pokey’s Barbeque and Smokehouse STAFFER:

Lisa

Back in Colorado where I’m from, people kept telling me how great the buffalo burgers were at this local dive bar. I tried it once and I was hooked.

It quickly became a Sunday lunch tradition. So, naturally, when I moved to Gillette earlier this year, I immediately started asking around for the best buffalo burger in town and a friend suggested Pokey’s Barbeque and Smokehouse. He and I stopped in one night after work, got two buffalo burgers to go and I was glad he recommended it.

Pokey’s Durham Buffalo Burger—with a medium well cook, naturally—is excellent!

The fact that Pokey’s gets their buffalo straight from the Durham Bison Ranch right here in Campbell County just seems to make it taste even better. The meat has a buttery, smooth texture that just melts in your mouth. Unlike some beef burgers, Pokey’s buffalo burger doesn’t sit heavy on your tummy after you eat it, either. For me, condiments aren’t necessary as the meat is so flavorful all on its own, although I do add a slice of cheese. Along with the delicious home fries served with this heavenon-a-bun burger, the whole meal is an absolute treat. I realize now that I haven’t been in a couple of weeks, so I think I’ll have to grab one this weekend.

Probably Sunday! It’s a tradition, after all.

Best bang for the buck Pho and Bakery 59 STAFFER:

Adam

Pho and Bakery 59 is my go-to restaurant in Gillette because it’s something a little different for the food pallet. Growing up with a military father, my family traveled a lot and it gave me a chance to try new foods. Thus far, Vietnamese options are at the top of my list, so having one in town was a daymaker.

Of course, I love steak and potatoes and the typical burger joint, but Vietnamese food always hits the spot when I’m craving generous portions and great herbal ingredients. By no means are rice and/or broth the only options here, but if you’re a lover of either of these, you’ll get along well with this place. Both are used widely in the Vietnamese foodie culture and Pho and Bakery 59 always has great flavor profiles with whichever entrée you do end up choosing.

Two plus sides: It’s great when you need a pick me up after you’ve been ill, and the prices are insanely reasonable.

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Best Scoop The Ice Cream Café CFO:

Best wine list The Prime Rib Restaurant and Wine Cellar

Erika

PRINCIPLE & CEO:

Since its inception, The Ice Cream Café has become a staple for my family when we scream for homemade ice cream in Campbell County.

Regionally renowned for its creative flavor profiles—from modern twists on the classics like salted caramel, spiced chocolate, and nutty cherry to more innovative flavors like superman, Nutella, and Huckleberry—one thing’s for certain: Lifelong Gillette residents and Ice Cream Café owners, Dee and Lee McClure, sure know what they’re doing.

We all love that they’re now conveniently located downtown on South Gillette Avenue, too! And, as a fellow entrepreneur and advocate for Campbell County businesses, I’m glad to see that The Ice Cream Café brings yet another vibrant storefront to Gillette Main Street.

This shop really has it all with over twenty tasty flavors to make your mouth melt (my favorite is blueberry cheesecake), plus an environment that’s fun, welcoming, and well-suited to local and visiting moms and dads or grandparents with kids in tow. I highly recommend The Ice Cream Café to anyone and everyone!

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SEPTEMBER / OCTOBER 2018

Mark

Although slow-roasted prime rib is the main attraction at The Prime Rib Restaurant and Wine Cellar in Gillette, the state-of-the-art, glassenclosed wine case and cellar is something more than worthy of mentioning. Housing nearly 3,500 bottles of wine at any given time, wines sourced from all around the world, the table inside the wine cellar at the Prime Rib makes for a great space to entertain associates and visiting businessmen. I’d add that the 8,000 square-foot dining space with five private dining rooms, which can accommodate even the largest business luncheon, meeting, or company Christmas party, are superb. What you may be interested to know is that Ken not only owns and manages the restaurant, but he also does a great job of promoting the community of Gillette through his work as president of the Wyoming Lodging and Restaurant Association.

Best Snap The Local STAFFER:

Felicity

The Local is a Snapchat and Instagrammer's paradise. The natural light from floor to ceiling windows, shabby chic decor and tasty, beautifullymade coffee, breakfast sandwiches and pastries make for the perfect combination of props and backdrops for your 'grams. Great coffee, free WiFi and a hot location on South Gillette Avenue make it the perfect place to check in and update your story while downtown. Make sure to keep a look out for the painted #rockinwyoco rocks and post those, too!

VERDICT’S IN

Best food truck On the Hook Fish and Chips Food Truck STAFFER:

Me again

Hook, line and eat here. Okay, okay, so it may not be from here but the ever-epic On the Hook Fish and Chips Food Truck does come to and serve the 82717 and, we’re oh, so grateful they do! Because, when chasing the latest Gillette food trends, sometimes you have to go beyond the city’s traditional brick and mortar restaurant scene to find out what’s really cooking in Wyoming!

The beer battered, line-caught wild Alaskan cod fish and chips served through the window at the On the Hook Fish and Chips Food Truck have transformed Gillette—and Wyoming’s—seafood offerings as we know them. And, what started out as just two UW students, one food truck, a solid connect on fresh product and a (fishy) dream, is now a multi-truck enterprise delivering a fun food scene to thousands across the Cowboy State, Colorado, Nebraska and Utah.

Best of the Best Los Compadres Mexican Restaurant STAFFER:

Still me

The name says it all. Authentic Mexican food, fresh ingredients, and a casual, family-friendly atmosphere is what you can expect from Los Compadres Mexican Restaurant. Macho burrito... need we say more?

This dish is a favorite among our staff and regulars at Los Compadres and will always have a home on their menu, according to manager Oswaldo “Ozzie” Santana. “People love it,” Ozzie says. Yes, yes, we do.

The mommy in me loves the Little Amigos menu option, too—for amigos twelve and younger.

Grilled cheese or chicken fingers and fries (and, at a Mexican food joint) for under $4.50?! God Bless, Los Compadres. They always make the time to acknowledge our littles no matter how busy they are—and trust me, they get busy—the management and staff all make each of our two kiddos feel extra special, every time. For this, I am eternally grateful.

Their speed of service is also worthy of note, making Los a great place to grab lunch on your lunch break.

Some call this kind of above par effort quality customer service; I call it humility. The humbleness of this lowkey, come as you are Mexican food eatery is only matched by the intimate size of the establishment and its simplicity of ingredients the combination of which make Los Compadres my pick (and the overall staff pick) for best restaurant in Gillette.

It appears that 82717 staffers’ appetites for blonde beer and amber ales are bottomless, and the Gillette Brewing Co.’s brassie hues are some of the finest hoops in town. In activated coal country—Gillette, Wyoming—there’s always something new or scrumptious to explore, and always more to love.

We wish you the happiest of happy foodie adventures and, who knows, maybe you’ll begin your next grub-lovin’ experience at one of the ‘best’s’ we’ve mentioned.

FOOD FOR THOUGHT Or... maybe you won’t! Before this, our first Restaurant Issue, even hit the press, our little list of Staff ’s Picks sparked some rather impassioned debates (in office and online) about the conspicuous lack of vegetarian/ vegan options and the inherent merits of “awesomesauce” over aioli—aka fancy mayonnaise, among other things.

Who serves up the city's best grub? We thought we knew. But, hey! Maybe we’re wrong.

Being a magazine of the people, our team regularly seeks to lend the public a voice. And so, the idea for a Reader’s Choice Awards: Gillette’s Best Restaurants Hand-Picked by You was born.

This time next year, we’ll be polling over 1,000 of (y)our closest friends on Facebook, IG, and Twitter to ask a few, simple questions: What’s the city’s most family-friendly restaurant? Where’s the fastest fast food in town? Who makes the best cup of coffee?

When/where is the best happy hour, kids’ meal, cleanest kitchen, etc.?

RSVP TO THE PARTY The response to this idea is already astounding.

(We have the best readers in town. Thank you, McLovelies.).

Connect and follow us online at @82717life, and stay tuned for an invitation to participate.

By: Stephanie L. Scarcliff for 82717 SEPTEMBER / OCTOBER 2018

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#InGoodTaste: From buzzy ingredients to trendy plates at Gillette’s greatest

CATTLE CAR

PARTIES START HERE

A TROPHY KITCHEN

The Railyard is located in one of the oldest buildings in Gillette, featuring current and classic cuisine. All steaks are hand-cut and aged at least 28 days or more. Featured: Prime Rib dinner with Grilled Shrimp. All dinners come with the veggie of the day, choice of potato and either soup or salad (Locomotive Cut 12 oz. available Fridays and Saturdays after 4:30 p.m., $30.50.

Add scampi or three friend shrimp for $7). railyardgillette.com

One size doesn’t fit all. No matter how big your bowl, Magpie Designs has the perfect pack of Midwestern and sustainably grown popcorn from Dell Cove Spices & More Co.—a healthy snack for any (and every) popcorn lover! Try, non-GMO and delicious flavors like Over the Rainbow. Upgrade with popcorn seasonings to bring an oh, so indulgent zing to your favorite movie snack (Starting at $9.95 for 2.25 oz). magpiedesigns.vendecommerce.com

Make every family meal gourmet in the kitchen of your dreams from Infinity Builders, LLC. What’s included? Stainless steel appliance package, solid wood cabinets, granite countertops, backsplash tile, undermount sink, recessed lighting, kitchen island, breakfast nook, and more (Custom homes starting at $300,000). infwyo.com

Shop Local: Our list may not be some of the healthiest or most nutritious foods in town, 28

SEPTEMBER / OCTOBER 2018

Eat This Now eateries, here’s everything we’re loving (and eating) right now!

APPLE CIDER SWEET THINGS

GO BAGLESS

ORDER, RELAX, EAT

Sweet and spicy, and uber delicious. Made from scratch daily! Apple Cider cupcakes are one of Alla Lala Cupcakes and Sweet Things’ superior and scrumptious September flavors! You need to try one (or two, or three... dozen) today at their new location behind Rapscallions, 103 E. 3rd Street (Apple Cider Cupcake, $2.45 per or $24 for a dozen). alla-lala.com

Hey there, cu-tea! Your new self-care ritual is here.

Decadent, convenient, loose leaf organic teas that dissolve. The Tea Drops Dessert Collection is a delectable blend of raw cocoa and spearmint— think Thin Mints… mmmm. Available at Magpie Designs in Gillette. Up your tea game today ($12.50). magpiedesigns.vendecommerce.com

All your favorite restaurants, grocery stores and more in just a few clicks. Affordable, no hassle services. It’s fast, easy and smart. Byrd’s Food Angels grocery shopping, food order and delivery services (Starting at $4.50 delivery fee, grocery membership fees and regular monthly delivery rates also available). byrdsfoodangels.com

but they're extremely high in flavor. You're going to want to savor every bite of these!

Check out addtional #InGoodTaste online at 82717life.com SEPTEMBER / OCTOBER 2018

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A Slice of Heaven: Gillette’s Wyoming’s Best Pizza owever you slice it, it’s the quality of composition that really makes a pizza: The dough. The sauce. The cheese. The toppings. The nature of these ingredients; the way in which they’re layered, married and displayed. That’s what takes a pizza pie from good to great. But, what makes it the best? Just ask Pizza Carrello owners Ariana and Rachel Kalenberg.

Recently, Time online and Money Magazine dubbed their already locally-acclaimed pizza joint, Pizza Carrello, “Wyoming’s Best Pizza”. Gillette resident, pizza lover and Energy Capital ED’s Mary Melaragno agrees, “It's really no surprise, Pizza Carrello is the best hands down. Whenever we have people in town, for work or for pleasure, we always bring them here, and they're always impressed with not only the food, but with their amazing story!”

It’s true, Carrello’s path to greatness hasn’t been a strait or short one, not by a long shot. In

H

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fact, they started off in a parking lot, slinging pies from a trailer before moving into a small shop with no restroom, little kitchen space and a limited dining area that made it challenging for customers to sit, stay and eat. But, when passion is met with a commitment to quality ingredients, you toss in a wood-fired oven and some extremely hardworking, pizza-loving visionaries... the result is exceptional pizza and, who doesn’t want a big bite out of that?

Even Movoto, an online real estate platform that explores neighborhoods for prospective home buyers and sellers, sings Pizza Carrello’s praises.

In a gleaming review, they named it one of the 15 Best Wyoming Restaurants. “Pizza Carrello shows a masterful knowledge on how to combine ingredients and spices to create the perfect toppings-to-sauce-to-crust ratio. One trip here and you’ll agree with the rest that Pizza Carrello’s isn’t one of the best pizza joints in Gillette, it’s just one of the best pizza joints, period.”

If, like me, you think life-changing pizza is an art, then Ariana and Rachel’s team at Pizza Carrello are artists—each and every last one of them. And, their art? It’s damn delicious. Hand-crafted pies showcase whole, fresh foods and each pizza demonstrates a masterful understanding of “what works” to create (and serve) the perfect pizza.

Try this: With garlic-infused olive oil, cream cheese, mozzarella, bacon, jalapeno, cilantro and lime, the Fire Cracker is a fan favorite and menu staple. But, if ever you have the opportunity to try a Pizza Soppressata—made with organic, fireroasted red sauce, fresh mozzarella, fresh basil, and Italian Soppressata, a thinly sliced cured salami from Southern Italy—take it! You won’t regret it! Ask your server for details about Carrello’s featured Pizza of the Week.

By: Stephanie L. Scarcliff for 82717

SEPTEMBER / OCTOBER 2018

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Fall Preservation Hacks for Families on the Go all is like wrapping myself up in my favorite sweater straight out of the dryer: it’s cozy, comforting, and nostalgic. It’s my favorite time of year, by far, and it’s also the busiest.

With winter just around the corner, I find myself scrambling like a frantic chipmunk with my garden treasures, trying to stuff my cheeks and store fruits and veggies away before the cold hits.

But, despite the chaos, I also try to enjoy being in the moment—taking in all the crisp autumn festivities and fun that our area has to offer and create memories with my kids.

That means finding time to do all of the fun things, but with a twist, and finding alternatives to save time and energy as a busy Mom.

F

REFRIGERATOR PICKLES ARE A ROCK STAR One of my shortcuts to preserving what is left in the garden before the frost hits is to make up a huge jar of refrigerator pickles with any cucumbers I am unable to can into dills. I do this by peeling some of the rind off and slicing them into 1/2” slices before filling the jar. Then, I add all of the spices.

If I have any leftover fresh dill, or even dried, I like to add it to the top and bottom of the jar. (See my recipe listed on the next page.)

Refrigerator pickles take a couple of weeks before they are ready to eat, but will last in the brine for months. You can also keep adding

new cucumbers to the jar so you never run out of pickles! Personally, I love to divide the large jar into smaller ones to give away as fall gifts.

An added bonus is that the kids especially enjoy eating them in their lunches.

What parent doesn’t need something new to try in a never-ending battle over food choices in the proverbial lunch box battle!?

MANY USES FOR SHREDDED ZUCCHINI

Shredded zucchini is the most universal ingredient to cook with, and plentiful in the fall. I use it in casseroles and desserts, alike, and adore its ability to add nutrition without SEPTEMBER / OCTOBER 2018

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adding a ton of flavor—so the kids don’t mind eating their vegetables. I shred it using a food processor and store 1-1/2 cup servings in Ziploc bags in the freezer. My husband jokes I have it down to a science precisely how much to store per bag to use later in making zucchini bread. If I have both yellow and green zucchini, I like to mix them together.

During the schoolyear, I make little egg muffins in a muffin pan and add healthy vegetables like the zucchini, shredded carrot, and maybe mix in some cheese and ham, or bacon pieces if I have them on hand. Egg muffins are easy to serve for a quick breakfast: Just pop them into the microwave for a few seconds and they’ll keep the kids’ tummies full at school until lunchtime comes around!

HOMEMADE APPLESAUCE FOR THE WIN If you are lucky enough to have a friend with apple trees and is nice enough to share them, take them up on it! I always look forward to our family outing with my friend who has become like family over the years. Some years, her apple tree is loaded and some years not, but it is always a great time connecting with the outdoors and spending quality time face to face with friends and family.

This year, we picked quite a few apples and I have been peeling so many that I have blisters!

It is worth all the work because the taste of fresh, local apples made into applesauce is out of this world! The applesauce boasts many of the vitamins our bodies crave this time of the year, especially vitamin C. I like to peel the apples, core them, and throw them into my crock pot.

Add a little water and lemon juice in the bottom to keep them from turning brown, a little butter,

brown sugar, and cinnamon. Let it cook for a few hours until tender. I smash the apples with a potato masher as they cook to hurry it along.

The applesauce, after fully cooked and cooled, can then be stored in containers in the fridge or freezer to use later in pies or an apple crisp.

Serve it hot on ice cream or plain with a little caramel sauce on the top. This also makes yet another great healthy option for those who pack school lunches!

Recipes: GRANDMA’S JUICE FROM CRABAPPLES

Bring five quarts of water to a boil and add 1 heaping tablespoon of Cream of Tartar. Pour over three quarts of crabapples. Let set for 24 hours and then pour off the juice. Add three cups of sugar to the juice and bring to a boil. Pour into quart canning jars and seal. Add sugar to taste-less yields a tarter juice.

REFRIGERATOR PICKLES

Place six cups of sliced cucumbers into one-gallon jar.

(I use an empty one-gallon Mt. Olive Kosher Dill pickle jar they work great for this recipe).

ADD: 4 cups white vinegar 4 cups white sugar ½ c. canning salt 1 1/3 teaspoons of mustard seed 1/3 teaspoons of turmeric 1 teaspoon of celery seed 1 or 2 cups of sliced onion Mix together and pour over cucumbers. Add water to fill the rest of the jar. Let set for several weeks before eating.

CHECK OUT WHAT THE AREA HAS TO OFFER Gillette has a ton of crabapple trees all over town. The trees at Cam-Plex are always loaded with crabapples and the city is more than willing to let people pick them when they are ripe.

Crabapples are packed with vitamin C and quite tart. However, I happen to have my Grandma’s Crabapple Juice recipe that I have been making for years, which results in a sweet, beautifully pink apple juice that is anything but tart. My family has been making this recipe since I was little as we always had crabapples in abundance on the ranch. The juice can be canned to keep during the winter months, too.

I love to serve up a hot cup of it as I sit on the porch and watch the fall leaves swirl around in the wind or serve it to my guests at holiday parties with a wee bit of Hot Damn.

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The recipe calls for three quarts of crabapples so make sure you take a 5-gallon bucket and some helpers with you. The apples will need to soak overnight in a solution of boiling water and Cream of Tartar from which the juice is then separated, before adding sugar to create the juice. (See my recipe listed on the previous page.) A great canning resource for beginners is the local Extension Office in town. They can even have your pressure canner

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tested for free to make sure it’s in working order.

An online resource to check out is freshpreserving.com, which offers recipes and even a Pickle Troubleshooting Guide.

preserve fresh pumpkin now for use in all those holiday pies we love.

Cinderella pumpkins are my favorite to grow, they are beautiful to look at, and have a lot of flesh which is ideal for making pies. The return to heirloom gardening has reintroduced this heirloom pumpkin and the fad for bumpy, non-traditional colored pumpkins is everywhere. From sage green, to light pink, and even white, the Cinderella pumpkin is a beautiful addition to any fall front porch. They are abundant during Halloween season at the grocery stores, so keep your eyes open and nab a few. I like to decorate my front porch with them.

They are not great for carving, but the kiddos can draw faces on with a marker, which is sometimes the less messy route to go.

I cut the pumpkin into four to six large pieces after removing the seeds and guts. Next, I add about an inch of water to a jelly roll pan and place the slices face down and drizzle with a little olive oil and bake on a low heat until tender when pierced with a fork.

Let them cool before placing them into the food processor and process until smooth. Lastly, I add enough to make a pie into individual freezer-size Ziploc bags and place them flat into the freezer.

For those who have gluten or wheat allergies...

I have good news. Last year was the first time I was able to find a gluten free pie crust in Gillette that was already made and ready to go. I found the GF two-pack at Albertsons, available seasonally. They can also be found at most health food stores, which is a Godsend for those of us who enjoy pie and hate to miss out on traditional foods during the holidays.

There are a couple of pumpkin patches locally to go check out and buy pumpkins to preserve. One is located outside of Sheridan called Koltiska Pumpkin Patch. Info on their location and hours can be found on their Facebook page called Koltiska’s Pumpkin Patch. Another regional pumpkin patch located outside of Spearfish, South Dakota, is the Spearfish Corn Maze & Pumpkin Patch. Information can be found online at spearfishvalleyproduce.com and includes a map with directions on how best to find them.

PUMPKIN EVERYTHING

GET A HEAD START ON THAT CHILI

Whether you grow your own pumpkins or not, making pumpkin puree is the easiest way to

I use most of my garden tomatoes for fresh salsa.

But if I have some stragglers that turned after the

“There is a bonding that happens between friends who share jams and jelly.” fact, I boil them in a hot water bath just until the skin cracks and then take them out and let them cool a bit. Make sure to wash and cut an X into the bottom of the tomato before placing it into the hot water. Peel off the skin and cut them into smaller chunks, place the tomatoes into freezer Ziploc bags, and keep them in the freezer until I plan on making a crock pot full of chili. They also taste really great added to stew in the crock pot.

NEVER GO WRONG WITH HOMEMADE JAMS AND JELLY There is a bonding that happens between friends

who share jams and jelly. There is something about the amount of work and love, wrapped up into one little jar. You can almost taste the kindness in the jam. But, sharing jelly doesn’t have to be hard. One way to bypass the traditional route of having to deal with hot wax when canning is to simply make freezer jam. It tastes the same, the only difference is that freezer jam has to be stored in the freezer.

I dedicate an area in my freezer to this jam every year and find it rewarding to share. This year we will be making grape jelly from handpicked grapes, which is new to me, but I’m excited to try. I also love to find seasonal fruit from the stands or farmers markets and use that

to make jam, because vine-ripened fruit has so much more flavor than frozen. But, in dire circumstances, I have also made jam with store bought or frozen fruit with great success. There are special containers you can buy to store your freezer jam in, but I just use regular jelly jars and they seem to work splendidly.

Just follow the recipe for freezer jam in the instruction sheet inside the Sure Jell box and allow the jam to cool before putting in the freezer to avoid broken jars. I have learned that one the hard way. The most time-consuming aspect of making jam is washing and preparing the fruit. I used a tomato seeder to separate the juice from the seeds in the grapes and this can be done with other fruit such as raspberries, strawberries, etc. Kraft offers tips, recipes and videos on how to make jam and jelly on their website kraftrecipes.com, too.

By: Megan K. Huber of Huber Farms for 82717

Photos by Megan K. Huber of Huber Farms.

SEPTEMBER / OCTOBER 2018

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Serving Up Smiles alking into the Campbell County Senior Center can be a tad overwhelming for a newcomer. But, it’s an unexpected hub of activity five days a week that’s more than worth exploring for the community’s more seasoned residents.

From the competitive seniors’ Xbox Kinect Bowling League to Movement with Laughter walkin yoga classes, knitting and crocheting clubs, and more, the Senior Center is bustling with exercise, activities and social opportunities for local seniors.

Chelsie Ammerman is likely the first of many smiling faces you will see when walking through the Senior Center’s front doors. She began working in Home Health Services, moved away and then returned to the Senior Center in a different position, but Chelsie said this is her home. “I had loved

W

working here so much that when I eventually moved back to Gillette, I came back here right away.”

WELL, HOT DOG The biggest focal point of activity is always during the lunch hour. Monday through Friday from 11:30 a.m. to 12:30 p.m., a team of eight passionate culinary artists feed approximately 150 seniors.

Guests are seated in the dining room, but over 100 meals are delivered directly to seniors in their own homes across Gillette and Campbell County.

For some, these meals are the only hot, homecooked goodness they will receive for the day. Senior Don Hubbard loves what he calls his “main meal” of the day. “When I get home, I maybe have soup or a sandwich for supper and it’s all I need.” For

others, it’s a part of their routine to visit the Senior Center—a routine that some have had for years. It’s a time to share news on births and accomplishments of grandchildren and greatgrandchildren, sharing stories of marriages and family reunions and even, perhaps, a little scandalous gossip.

Jeanette Troyer is the kitchen manager. She has been serving up her smiles and love at the Senior Center for over eight years. Jeanette has not only overseen the preparation and cooking of roughly 520 thousand meals, but, she and her team have been the smiling faces, the shoulder to cry on, and the helping hand behind the joy and contentment of so many seniors in our community. Jeanette said that while being a sounding board for what life throws at seniors wasn’t exactly in the job description, she feels it’s a necessary, wonderful, and important part of the gig.

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“Many seniors have been coming here every weekday for years and years. Some come for a lunch here and there. But, no matter how often a person comes, lunch is always ‘the scene’ for a bit of rabble rousing and entertainment,” Jeanette says.

KEEPING UP WITH THE JONES’ Senior lovebirds Buell and Marlene Jones have been coming to the Senior Center for lunch for over seven years now, hardly missing a single weekday along the way. Together, they agree it’s is an incredible lunch option and opportunity for seniors. “For the price, you can’t beat it,” they both agree.

For the Jones, the friends they have made along the way are no longer just acquaintances, but family. The people who have made the most impact though, are the staff members. “They’re something else! They make you feel so welcome. If you miss a day, you’re missed, and they will call you.”

The couple have been married for 60 years and never intended to end up in Gillette. “When Buell retired, I said, ‘we’re moving to Gillette’”. But, Buell had other plans, which he declined to share. Yet, here they are.

“You see who wears the pants,” Buell said with a loving glance at his wife and a debonair smile for

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the ages. His smile reveals a connection that only people married for over six decades could possibly share and understand. Marlene laughs and the room seems to fill with joy and warmth.

MARIAN’S SPOT Marian Neugebauer chimes in, “The food is so good here that it isn’t uncommon to not see a person for a few days because ‘they’ve gained a bit’”. Marian has called the Senior Center “her spot” for lunch for over 15 years. “Even before, when it was ‘the old wing’,” she says. “We have some wonderful bakers here; the brownies and rolls are the best.”

Gerald “Redd” Ness agrees wholeheartedly, “They have some brownies here that are to die for,” he says with a deep-bellied laugh.

Favorites on the menu vary by generation here at the Senior Center. The Baby Boomer Crowd are more of a salad, soup, and sandwiches-loving variety.

While the more ‘seasoned seniors’ prefer the meat, potatoes and gravy fare. For Redd, “Anything with gravy” is high up on his list.

Making meals that everyone will enjoy can be a challenge, but one that the kitchen staff always seems to make look easy. No one leaves hungry, and many take home leftovers.

A BETTING GAME The card game, Pinochle, has been revived in the afternoons in recent years. A group nearing 20 players play Pinochle after lunch nearly every day.

Members of their group have come and gone but the comradery of this “collective of misfits” is alive and well.

They aren’t a betting group, but I would be willing to bet that this crowd of Pinochle aficionados could take on the world championships—if there was such a thing. “We play every day, we get competitive, but at the end of the day, it’s what we love,” Redd mused.

Competition is big throughout the dining area after lunch, and not just Pinochle. Xbox Kinect bowling has become the latest craze. Played on a huge projection screen, ‘bowlers’ go head-to-head with invisible bowling balls to get their name on the ‘Perfect 300’ board at the front of the room—and, their minds.

Buell’s name, along with many others, is seen represented on the board for his four perfect games played. Each of which, he said, he enjoyed with his wife sitting on the sidelines cheering him on.

QUITE THE SQUAD There is quite the cheerleading squad, and Marian Neubauer is a designated cheerleader for the bowlers. Friends tell her that they could bowl three times a week, and they love it so much.

“The first time we bowled on the Xbox, we were so loud they sent someone in here to make sure we weren’t drinking!” Redd exclaimed. Others have gotten so excited “one lady tipped over in her chair!”

It’s undeniable, there is a special sense of family at the C.C. Senior Center. Don Hubbard, a 90-something rabble rouser, is a relative newbie in lunch crowd standards.

“I spent 37 years in Northern Minnesota and two years ago my daughter moved me here because she was tired of driving 900 miles to take care of me.

She brought me to the senior center the second day I was in town.”

“Our seniors make this place great,” said Rossi.

“They really made our community what it is. This is the least I can do to give back to them.”

The seniors here, as a whole, can’t be described as geriatric or elderly. They are energetic, comical, snarky, and fearless. They embrace technology in their fiercely competitive Xbox bowling. They are devoted to their families. They are benevolent with their causes. Most of all, they are a blessing to our community with their endless stories of yesteryear and their love of what’s truly important. The younger

generations most definitely have a lot to learn.

So, come by, sit with the ladies crocheting or play a rousing game of cribbage and listen to the magnificent stories our seniors are more than willing to share. "Getting older is not for sissies" is the mantra abide by and they won’t let age take them by surprise. Redd likes to say, “Its Wyoming, we have to be ornery,” and it really rings true at the Campbell County Senior Center.

By: Felicity A. Sjostrom for 82717

FRIENDS BECOME FAMILY “Being here is like having lots of siblings around again,” Marlene says. Redd is one of ten children and Marlene is one of six. Buell, though, is the eldest of only two children in his family. “My mother took one look at me and said that’s enough, and my sister was an accident,” he explained.

Bonding occurs over lunch on subjects from grandchildren to medical issues. Don is going into surgery to get an aortic valve replacement on September 18th. He’s not worried though, two others at the table have already been through it and they were “in and out in 2-5 (days)”.

Medical procedures don’t seem to faze any of this lot. Descriptions of scopes, hospital stays, and watching procedures is apparently a normal lunch topic. They muse on how much has changed in the medical field in their lifetimes.

SENIOR LEADERSHIP; NOT A GERIATRIC BUNCH Executive Director Ann Rossi wears many hats at the senior center. When she moonlights as the door greeter at the front door, she somehow knows nearly everyone’s name. Ann makes everyone feel like they are family. She devotes much of her time ensuring our senior community gets what they need, not only nutritionally, but socially and emotionally as well.

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Dusty Trails

Tales from the Old West A Hank Wells Story

is name was Wells. Hank Wells.

Hank was the real thing … a cowboy straight out of the old west. It was a lifestyle he’d grown up on, as he’d helped his mother and father on their Wyoming cattle ranch all of his life. He couldn’t imagine doing anything else. His hat bore the sweat stains from years of hard work, his jeans and flannel shirt were his uniform and his boots were well worn and meant for business. Come rain, shine, snow, heavy winds … he could be found riding the range on his favorite steed, Jack. Jack was a handsome brown and white American Paint Horse, standing an impressive 16 hands high at 6 years old, filled with energy and awareness of his surroundings. Jack and Hank cut

H

a striking figure on the range and the cattle were always eager to follow wherever the pair led them.

One brisk fall morning, as Hank and Jack were riding the forested edge of the cattle pasture checking the animals, they heard a strange noise just inside the woods up ahead. Sensing possible danger, the pair quietly moved forward to investigate. As they neared the area where the sound had come from, they saw something that put fear in Hank’s heart. Small patches of cowhide and blood. He snatched his Weatherby rifle out of the saddle holster, released the safety and readied himself.

Urging Jack slowly and cautiously, they moved forward. Jack knew that danger lurked ahead and stepped as quietly as possible.

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GREAT SAVINGS

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SEPTEMBER / OCTOBER 2018

Suddenly, they heard it. A sound that was unlike any other. The unmistakable howl of the coyote. Then, another and, finally a third. Jack stopped in his tracks and his hackles went up. Hank sat straight up in the saddle, quickly wrapped Jack’s reins around the saddle and, in the blink of an eye, his rifle was out of the saddle holster, cocked and settled into his right shoulder.

The pair inched forward. One silent hoof step at a time. They slowly moved deeper into the woods, following more signs of cowhide and blood on the ground. Once again, they heard the blood-curdling howl from all three coyotes. Hank gently urged Jack to the right where the howls were now coming from.

They were now about 70 yards into the woods, the sunlight barely providing any light through the thick canopy of trees overhead. Hank shut his eyes, briefly, to help adjust to the surrounding darkness.

Just then, Hank saw them. Two, then four red devilish eyes staring back at him from up ahead.

But, where was the third? Hank knew the other coyote had likely made his way around behind him and Jack, just waiting to pounce on the sturdy horse when the time was right.

Hank looked down at the ground between him and the two coyotes and there it was. One of his family’s prize heifers had been taken down by the small pack of coyotes. It was still alive, but was definitely suffering. Hank’s first concern was to put this cow out of its misery. Hank quickly thought through the scenario around him. Once he shot the cow, he’d have to work fast to take down the two coyotes in front of him and the one behind, even though he didn’t know exactly where that third one was back there. Of course, Jack would have to be extremely agile in order for Hank to take out all three and not risk any injury to Jack or himself. Hank had a plan. It was something risky that he’d seen done in the movies, but never tried with Jack, or any other horse for that matter. Still, it was his only chance and it had to work. Keeping his eyes and rifle trained on the coyotes in front of them, Hank bent down and whispered the plan in Jack’s ear. Jack seemed to understand and cautiously adjusted his stance as Hank sat back up.

Hank fired the perfect shot to relieve the cow from suffering. Immediately, Jack laid down on his right side while Hank slid off to the left, settling his elbow on Jack’s stomach. Hank fired to his left where two of the coyotes were. BOOM! One

down. Hank heard the coyote that had been behind him, so he quickly swung around to his right and BOOM! Another one down. Swinging sharply back to his left, Hank fired the last perfect shot. BOOM! The third and final coyote was down. Although it seemed like it happened in slow motion, it took less than 5 seconds.

As the smoke cleared, Hank could see that all three coyotes had been dispatched with greater accuracy than Hank thought he had. Those coyotes wouldn’t be bothering the rest of the herd and Hank was relieved. While they lost one cow, the other 300-plus head would be safe. For now, anyway.

Hank stood up, brushing the forest floor off his jeans. Jack got back up on all fours and turned to nuzzle Hank’s shoulder. He and Hank locked eyes in understanding and relief. The pair had done exactly what Hank had hoped and they did it in perfect unison.

While there wasn’t enough good meat to harvest from the cow, Hank did field dress all three coyotes. He was a strong believer in using as much of a dead animal as possible. He would use the hide for coats and the meat would provide several meals.

Coyotes were predators, but that didn’t mean their lives had to be taken and left to rot.

Still feeling a little shaken at the close encounter, Hank walked Jack out of the forest, with the coyote fur and meat strapped behind the saddle.

When they got back to the pasture where the rest of the herd was grazing, Hank realized they didn’t seem to have been affected by anything that had transpired in the dark depths of the forest.

After a few minutes, Hank climbed up on Jack and sheathed his rifle. Slowly, the pair continued around the pasture. Hank knew this is where he was meant to be. Hank and Jack … protecting the herd that provided their livelihood. Hank and Jack … cutting a striking figure on the range. Now with an even deeper level of trust between them. Hank and Jack … a real cowboy and his trusty steed.

Yee haw, cowboy!

By: Lisa Shrefler for 82717

Community Calendar

For Gillette, Wright & Northeast Wyoming SEPTEMBER

SEPTEMBER

CAM-PLEX Garage Sale

Black Cat Ball

Thar’s Ranch Sorting

North American Dog Agility Council

Fun on the Go Birthday Party

Summer Nights Bridal Showcase

CSI Vendor Showcase

Reunion: A Tribute to the 70’s

Parenting Classes: Love & Logic

Paint Gillette Pink 5K Walk/Run

PACA Regional Carriente Convenrtion

Girls Day Out Expo

Beginner Magic Class

Kiwanis Hunters Feed

Relay for Life

Poder River Symphony Fall Favorites

Sept. 15 • 9 a.m. – 3 p.m.

CAM-PLEX Wyoming Center Contact: 307.682.0552 Sept. 15 • 9 a.m. – 10 p.m.

CAM-PLEX East Pavilion Contact: 307.660.9501 Sept. 15 • 1 – 3 p.m.

CAM-PLEX Central Pavilion Contact: 307.682.0552 Sept. 18 • 10 a.m. – 2 p.m.

Contractors Supply Inc. Contact: 307.682.5153 Sept. 19 • 6 – 8:15 p.m.

Gillette College Health Science Center Contact: 307.688.5026 Sept. 20 • 6 – 9 p.m.

CAM-PLEX East Pavilion Contact: 307.765.0170

Sept. 22 • 9 a.m. – 4 p.m.

CAM-PLEX Heritage Center Theater Contact: 307. 682.0552 Sept. 22 • 2 – 10 p.m.

CAM-PLEX Central Pavilion Contact: 1.800.227.2345

Sept. 22 • 6 – 10 p.m.

CAM-PLEX Energy Hall Contact: 307.688.6235 Sept. 25 • 8 a.m. – 7 p.m.

CAM-PLEX Central & East Pavilions Contact: 541.588.2362 Sept. 27 • 5 – 8 p.m.

CAM-PLEX Energy Hall Contact: 307.660.9771

Sept. 28 • 7:30 – 9 p.m.

CAM-PLEX Heritage Center Theater Conatct: 307.682.8802 Sept. 29 • 8 a.m. – 12 p.m.

Campco Federal Credit Union Contact: 307.682.6105 Sept. 29 • 9 a.m. – 2 p.m.

CAM-PLEX Equality Hall Contact: 307.680.9488 Sept. 29 • 6 – 10 p.m.

CAM-PLEX Energy Hall Contact: 307.682.7406 Sept. 29 • 7:30 – 9 p.m.

Thunder Basin High School Auditorium Contact: 307.257.5105 SEPTEMBER / OCTOBER 2018

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SEPTEMBER / OCTOBER 2018

Community Calendar

For Gillette, Wright & Northeast Wyoming OCTOBER

OCTOBER

ArcAttack

Collectors’ Antique & Craft Show

2018 Technology Conference & Social

Dancing with the Gillette Stars

Monthly Wellness Screenings

Octoberfest Business Expo

Creat Your Life Vision-Board Workshop

Women’s Resource Center Banquet

Snowmobile Grass Drag Races

Gillette Main Street Boo-Fest!

Roller Derby Bout

Charity Chili Cook-Off

Oct. 2 • 7 – 8:30 p.m.

CAM-PLEX Heritage Center Theater Contact: 307.682.8802 Oct. 4 • 7:30 a.m. – 5:30 p.m.

Rushmore Plaza Holiday Inn Contact: 1.800.529.0111 Oct. 5 • 7 – 10 a.m.

Gillette College Tech Center Contact: 307.682.3673

Oct. 5 • 9 a.m. – 5 p.m.

Primrose Retirement Center Assembly Hall Contact: 307.660.7370

Oct. 6 • 10:30 a.m. – 5 p.m.

CAM-PLEX Grass Area, W. of Energy Hall Contact: 307.680.5499 Oct. 6 • 5 – 11 p.m.

CAM-PLEX Central Pavilion Contact: 307.363.COAL

Northwest Barrel Racing Assoc. Finals Oct. 11 • 11 a.m. – 9 p.m.

CAM-PLEX East & Central Pavilions Conatct: 701.290.0293

Polka Band Dance & Benefit Oct. 13 • 7 – 10 p.m.

Campbell County Senior Citizens Assoc.

Contact: 307.686.0804

Oct. 13 • 9 a.m. – 5 p.m.

CAM-PLEX Energy Hall Contact: 307.682.2579

Oct. 13 • 6 – 10 p.m.

CAM-PLEX Equality Hall Contact: 307.686.0669

Oct. 20 • 9 a.m. – 5 p.m.

CAM-PLEX Central Pavilion Contact: 307.686.2242 Oct. 25 • 6:30 – 8:30 p.m.

CAM-PLEX Energy Hall Contact: 307.685.2211

Oct. 27 • 12 – 3 p.m.

Third St. Plaza Contact: 307.689.8369

Oct. 27 • 3 – 8 p.m.

CAM-PLEX Central Pavilion

Treat Street

Oct. 31 • 5 – 8 p.m.

CAM-PLEX Frontier Hall Contact: 307.682.9306

Harvest Fest

Oct. 31 • 6 – 9 p.m.

CAM-PLEX Central Pavilion Contact: 307.682.3308

SEPTEMBER / OCTOBER 2018

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SEPTEMBER / OCTOBER 2018

Advertisers Resource Alla Lala Cupcakes and Sweet Things alla-lala.com 480.205.9879

AVA Community Art Center avacenter.org 307.682.9133

Bear’s Naturally Clean Dry Cleaners

New Patients Welcome!

bearsdrycleaners.wixsite.com 307.685.4455

Byrd’s Food Angels byrdsfoodangels.com 307.680.3663

CAMPCO Federal Credit Union

www.GilletteDental.com

Papa John’s Pizza papajohns.com 307.687.7272

Remington Village Apartments remington-village.com 307.687.8000

County 3

County 17

Sheridan College

Gillette Dental PC

Synergy Dental Center

Hando’s Service Center

UW Campbell County Extension

Infinity Builders, LLC

UW NE Area Extension

Landscapes by Holcomb

White’s Energy Motors

handosservicecenter.com 307.675.2287

Call (307) 682-3353

paintbrushservices.com 307.682.3913

City of Gillette

gillettedental.com 307.682.3353

417 West Flying Circle Drive, Gillette, WY 82716

Paintbrush Services

REV Energy Services

county17.com 307.686.5121

Delta Dental Provider

outlierscreative.com 307.686.5121

campcofcu.com 307.682.6105 gillettewy.gov 307.686.5200

•• General & Cosmetic Dentistry •• Comprehensive Dental Care •• Single Appointment Crowns •• Laser Cavity Detection •• Digital X-Rays •• Single Appointment Root Canals •• Nitrous Oxide Available

Outliers Creative, LLC

infwyo.com 307.685.1295 307.685.1321

The MC Family of Companies, LLC mcllc.net 307.685.1295

The Lodge

307.696.6061

The Railyard

railyardgillette.com 307.682.6805

Midwest Pest Management midwestpestmanagement.biz 307.567.9547

revfrac.com

county3.news 307.461.4319 sheridan.edu 307.675.0505

mysynergydental.com 307.682.3100 ccgov.net 307.682.7281

uwyoextension.org 307.746.3531

whitesenergymotors.net 307.687.0499

Women’s Healthcare whcwyo.com 307.682.2233

Wyoming Women’s Antelope Hunt wyomingwomensantelopehunt.org 307.721.8300

Wyoming Women’s Foundation wywf.org 307.721.8300

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