82801 November/December 2017

NOVEMBER / DECEMBER 2017

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Sheridan County, Wyoming

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Sheridan County, Wyoming

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Sheridan Food Forest n a spring evening in 2016, over a dozen locals pushed tables together at Luminous Brewhouse (the old location) and sat down to discuss the Food Forest Project. This group of Sheridan residents eventually wants to fill in many of the empty municipal spaces around town with “food forests”.

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Carol LeResche, a member of the Food Forest Committee, first found inspiration from the Beacon Food Forest in Seattle, WA. Instead of landscaping the public park with traditional ornamental species, the city chose food-producing plants. A food forest is designed to create habitat for pollinators and other beneficial insects, in addition to providing free food for people.

“I thought, ‘that’s perfect... Why don’t we do this in Sheridan?’” LeResche explained. “Sheridan residents used to provide a great deal of the produce eaten in the community.”

The area planted at Thorne Rider Park had previously been a BMX course. The “Pilot Food Forest” was

approved by the city engineer, Lane Thompson, who described it as an “exciting project.” The city has also agreed to provide the necessary water. The group focused on grant-writing, preparing mulch, and soiltesting next.

entire fence line, moved rocks, dug a trench, planted 20 grape vines and 100 asparagus crowns, and applied compost and water by noon!

By August, the city landfill had donated sixteen tons of compost. The goal of making the site a free source of healthy, natural food for local residents was quickly becoming a reality. Zucchini grown at the Food Forest was already being served at the local soup kitchen.

The Sheridan Food Forest Committee met with the city on May 12th, 2016 at the site to discuss compliance with Corps of Engineer requirements. After that meeting, they were allowed on the land. The group the Sheridan spent two weekends in early Food Forest was featured in June planting fruit trees, Edible Forests Are Sprouting berry bushes, grape vines, Up Across America in the pumpkins, melons, asparagus ferns, and potatoes at Thorne Smithsonian Tween Tribune Rider Park.

In September,

A group of young workers from Service Wyoming particularly impressed organizers on Friday, June 10th. They arrived at 8:30 AM and had weeded the

August also saw an important step in establishing the forest’s commitment to pollinator health. Volunteers walked transects, recording individual insects as a baseline for establishing pollinator habitat. In total, 15 native bees and two honey bees were observed, along with nine wasps (which occasionally serve as pollinators by accident). The native bees were comprised of mason bees and leafcutters, though many others were difficult to identify. The protocol calls for four pollinator census counts a year in the future; in the months of May, June, July and August.

These censuses should give the project a measure of success in establishing pollinator habitat.

By the end of August an irrigation system was in place, making the job of those who volunteered to water through the heat of the day much easier.

In September, the Sheridan Food Forest was featured in Edible Forests Are Sprouting Up Across America in the Smithsonian Tween Tribune, a resource for many teachers around the nation..

By October, solid deer fencing was put in place thanks to a fencing crew from Bockman Group. All

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Sheridan County, Wyoming

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the way up until the end of the month, volunteers were putting in last-minute plantings, including: comfrey rhizomes, garlic, vigorous horseradish roots, perennial "walking" onions, and a stupendous amount of strawberry plants.

Autumn extended long into November in 2016 and the Food Forest devotees found that they had more time to plant than they had thought. They took advantage, planting an additional 30 chokecherry plants, 10 gooseberry bushes, five hazelnut plants and five wild rose bushes; all from John Buyok’s multi-generational family ranch in the Tongue River valley. Sheridan's well-known gardener, Harold Golden, also donated Jerusalem artichokes.

The first monthly pollinator census took place in spring of 2017. Four counters, Jane Wohl, Edith Heyward, Molly Clark and Harold Golden, counted eight native bees, belonging to at least five different species, and seven honey bees. That early in the season, no wasps or other incidental pollinators were yet observed.

By the peak of the blooming season, the July census enumerated 126 native bees, 83 honey bees, 48 flies, 37 wasps and hornets, and four butterflies and moths. In August, the Food Forest Committee was finally able to compare their progress to one year earlier when the pollinator baseline was established: In August of 2016, there were 26 pollinators counted. By August of 2017, the Food Forest hosted 219 pollinators!

Plans to further develop the pilot forest include constructing a gazebo, a walkway, and an informational kiosk as well. Supporters of the Food Forest Project hope that the creation of the pilot forest will lead to many others. “It’s a demonstration

that these things are possible,” LeResche said. “We can fill public space with food.”

If you are interested in volunteering or just have questions, email Carol LeResche at leresche@ rangeweb.net By: Kevin Knapp for 82801

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Have a Local,

ORGANIC THANKSGIVING

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sing all local ingredients for a Thanksgiving feast can be difficult in Sheridan County.

Late November is too frigid for most vegetables, and one can only eat so much squash. Denver is as local as Turkeys come, and there is nary a cranberry bog in sight.

That doesn’t mean there are zero options for families looking to prepare a healthy, organic, mostly local feast for the Thanksgiving holiday. Sheridan County has grown increasingly resourceful in this regard and, with a little creativity, you can serve a meal to satisfy the entire family.

(organic, natural) is the item prompting this review. It was simply the best turkey we have ever had. My husband could even tell the difference in both texture and taste from the standard grocery store turkey. This turkey had real flavor and the meat was not mushy like so many birds I've tasted in recent years. I don't usually like the breast meat but it was juicy and had real flavor.”

“Another thing that saved a lot of people in the 20s and 30s was turkey production,” she told The Wyoming Livestock Roundup.

Children were excused from school when it was time to process the birds. Girls would clean and de-feather them, while boys were put to work as butchers.

These days, Sacketts Market is at the top of everyone’s list for tasty turkeys. One Yelp review sums up what seems to be the general consensus: “Our Thanksgiving turkey

As for produce, Sackett’s and Lloyd Craft Farms in Worland can provide a surprising variety of fresh vegetables for this late in the season.

Sackett’s Market 2248 Coffeen Ave

Bonus tip: The in-house dinner rolls are a no-brainer.

Non-Traditional Notions

Turkey Once upon a time, turkeys were raised commercially in Sheridan County. In 1885, at the first County Fair, there were many poultry prizes awarded in categories including chickens, turkeys, ducks, pigeons, and eagles, according to local historian Judy Slack.

from Denver, never frozen, arriving on the Friday before Thanksgiving. Christina says that there is always a waiting list.

Sacketts is run by Christina Haworth and Paul Sackett Haworth and has historic roots in local food. Paul’s great-great grandfather, John Henry Sackett was a hunter and guide for the Buffalo Bill show in the 1800’s and was fond of travelling through the Big Horn area. He spent a lot of time away from his family in Nebraska, and decided to change his career and move his family to Big Horn.

He partnered with Charles Skinner and they started transporting goods from the trains in Cheyenne to Big Horn. They sold provisions out of their wagons until they eventually built The Big Horn Mercantile that is still owned by the Skinner family today.

Sackett’s Market says that their mission is to offer “back to basics” quality foods free from all of the chemicals, additives, and preservatives that are found in our foods today. They provide all natural meats, cheeses, beverages, produce and dairy.

Many of their products are farmed, raised, or made in Wyoming and Montana.

Since they opened for business, Sackett’s Market has ordered turkeys for people, fresh

Melissa Smith at the Golden Rule Grocery prides herself on providing food that isn’t genetically modified. Along with the ubiquitous local squash, the Golden Rule offers local non-GMO beef such as that raised by the Lohof family.

Smith says that she prides herself on providing meat from animals raised on a natural diet, which tends to be more lean. “I could just make a buck and sell anything,” she says, “But I want to provide the best food possible. I’m very strict.”

The Golden Rule Grocery says that they are, “...founded on the belief that our customers should be able to live a healthy lifestyle through the use of products that truly promote their well-being.”

Short of raising turkeys in your backyard (which might be a possibility, Sheridan Seed

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sells organic seeds and Melissa can provide butchering instruction) she suggests a beef pot pie or a leg of lamb; maybe skip the traditional in favor of a hearty fresh feast utilizing local onions, carrots, butter, and flour.

For dessert, she thinks that an apple pie with local honey, or pumpkin or butternut-squash pies might fill the bill. “Eating organic nonGMO forces you to be creative,” she says.

The Golden Rule

2047 Coffeen Avenue

Bonus tip: Incorporate some goat cheese from Red Lodge.

Pies

order pies, via Facebook, on the phone, or in person and they can even bake them for you.

The Health Nut & Wellness Center 625 E. 5th St. #101

Bonus tip: The Health Nut will be

giving away free pie samples throughout November.

Nuts, Herbs, and Seasonings Keith and Christine Klement, owners of the Good Health Market, are passionate about local food. “We really want to encourage other small businesses and entrepreneurs,” they say. They carry locally grown meats, eggs, produce and honey as well as local soaps, coffees, and crafts.

Donna Garland, owner of the Health Nut & Wellness Center says that they will have organic yams, potatoes, onions, butternut squash, cranberries, and apples.

The Health Nut has both free range and organic turkeys. They offer pre-made stuffing or gluten free croutons prepared in the deli, which can be made into a yummy stuffing. For vegans, the hazelnut cranberry roast is delicious, according to Garland.

Also, The Health Nut has coconut eggnog from November throughout the holidays.

For a Thanksgiving feast, they would recommend organic Shiloh Valley pork, turkey, Alaskan salmon, cod, or beef. There will also be squash, fresh cranberries, and dried fruits available on their shelves.

The Klements aim to compete with large chain stores by providing high quality foods for low prices. “It’s all about good food for family at Thanksgiving,” Keith says. “We’re thankful for our customers because we wouldn’t be here without them.”

Pies are made in-house, using vegetable shortening, and coconut milk whippedcream. Donna is very proud of her pies and she is confident that the pies, and the crust in particular, will win people over. You can pre-

The Good Health Market 1821 S Sheridan Avenue

Bonus tip:

Bulk seasonings, herbs and nuts are available for purchase.

By: Kevin Knapp for 82801

Wyoming Crafted Alcohol yoming was the last state to officially adopt prohibition, and never fully adopted it in reality. At the time, Sheridan was home to a number of speakeasies and more than one law-enforcement official on the take. These days, the iconic western town’s independent streak has found expression in the rapidly growing craft alcohol movement.

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The story of alcohol crafted in Sheridan starts with Kolts Fine Spirits, Wyoming’s first distilled spirit manufacturer, founded in 2001. As early Sheridan County settlers, the Koltiska family has been distilling liquor in Wyoming for five generations.

Currently, Robert, Jason, and Justin Koltiska distribute their products: Koltiska Original, KO 90, Koltiska Vodka, and Koltiska Winter-Mint Liqueur in three states.

The distillery opened to tours in 2015, and from May to August you can arrive in a carriage courtesy of Koltiska Horse and Carriage Co. The horses, Pete and Charlie, are a beautiful Percheron team, also descendants of a long line of Sheridan residents. The Koltiska Distillery is located at 644 Crook Street and is open Wednesday through Saturday from noon to 10:00 pm.

Black Tooth Brewing Co. has achieved astounding success in the seven short years they have existed. In the spring of 2015, they completed a multi-million dollar production facility capable of producing upwards of 50,000 barrels of beer a year, making it the largest brewery in Wyoming, and second only to Coors’ Golden, Colorado facility in the entire Rocky Mountain region.

Every year, Black Tooth Brewing Co. celebrates their anniversary by uncorking the barrels of 1314 Wyoming Whiskey barrel aged English Strong ale (with an ABV of 11.6%) that were sealed exactly one year earlier. This year, for their seventh

anniversary, Black Tooth Brewing Co. will release 1314 in 22 ounce glass bottles for the first time.

The bottles will be available at the Black Tooth Brewing Taproom, as well as liquor stores across Wyoming, Montana, South Dakota, and Nebraska after November 13th.

On November 24th, after the Sheridan Christmas Stroll, Black Tooth Brewing Co will celebrate seven years with live music at the taproom at 312 Broadway Street : Opening act Kalyn Beasley at 7:00 pm, and Jalan Crossland at 9:00 pm.

Luminous Brewhouse is the newcomer on the scene, and they have created a singular identity for themselves. Not only do their brewers continually churn out creative and yummy original brews, but the brewhouse is also an ideal community gathering spot. They have an open mic every Thursday night, and a kidfriendly area with games and popcorn. Check them out at 504 Broadway Street.

For other unique Sheridan alcohol experiences, try the Weston Winery Tasting Room at 122 North Main, The Tasting Library at 700 North Main, or the Bighorn Homebrew Club at bighornhomebrewclub.org.

By: Kevin Knapp for 82801