ountry C Friday, November 6, 2020
cres A Focusing on Today’s Rural Environment
Volume 8, Edition 15
! a j u Bo
The Laudenbach A 50-year family tradition BY SARAH COLBURN STAFF WRITER
ST. CLOUD – Five-gallon buckets of potatoes, vegetables by the pail, pound upon pound of chicken, beef and pork … it’s the making of the Laudenbachs’ annual bouja. It’s a tradition coming up on 50 years in the making. The Laudenbach family gathers together on the shores of Pleasant Lake to take part in the making and eating of the bouja, a stew slow-crafted over a wood-fire in a 44-gallon cast iron kettle. The 15 children of Bill and Evelyn Laudenbach carry on the tradition. They attend the bouja with many of the couple’s 80 grandchildren, 183 great-grandchildren and 113 great-great-grandchildren. In all, including spouses and fiancées, the Laudenbachs top 500 and in any given year, somewhere around 250 attend the annual bouja. Some just come for the day, others stay in campers for the weekend. “I enjoy the tradition and look forward to it,” said Wayne Laudenbach, who now co-hosts the annual extravaganza with his wife, Bonnie, and his parents, Ernie and Arlene Laudenbach, who live on the property next door. “It’s something our kids and grandkids look forward to.” He said it’s the one time of year they have so many family members in one place and they all come bearing food, like meats fresh from the farm or the butcher shop and potatoes, carrots, celery, cabbage, onions, green peppers, green beans and tomatoes – mostly all home-grown. The annual event has morphed into a three-day celebration, beginning with campers showing up Friday night for a
ST R
Publications The newspaper of today is the history of tomorrow.
PHOTOS SUBMITTED TED
Wayne (left) and Bonnie Laudenbach take a turn at stirring bouja uja e inside a gazebo in their backyard. The 44-gallon cast-iron kettle cooks over an open fire.
bonfire. Saturday begins with the family’s annual golf tournament organized by cousin, Joe, and his wife, Jill Laudenbach, and their many volunteers, which includes the participation of more than 100 people who adhere to a theme for the day. Past themes include dressing in camo, dressing in polka dots, dressing like super heroes and many others. On Sunday morning, dozens of hands assist in the bouja start-up. The kettle is lit early, with meat settling in the pot by 7 a.m. to boil. Once the meat has boiled a few hours, it’s cooled, de-boned and cut into bite-size chunks. The preparation of the vegetables begins around 9 a.m.
This month in the
Tables cover a section of the lawn and family members take part in washing, peeling and cutting up the vegetables; even the kids get in on the preparation. The vegetables are placed in the pot throughout the day, each with its own proper amountt of cooking time. The stirring of the kettle le is no small task. The utensil il of choice is a pair of designatted wooden canoe paddles and nd those who lose at horseshoes es – or other games throughout ut the day – must endure a stirrring shift to ensure the stew w doesn’t burn or scorch. The kettle doesn’t just sit in the yard. At the Laudenbachs’, the bouja has become
COUNTRY
such a traBill and dition the E v e l y n kettle has its Laudenbach, along Laudenbach very own gazebo b with their son-in-law, son in law Pete building, protecting the soup Fleck, began the Laudenbach from falling acorns and leaves. family bouja 50 years ago. The
Laudenbach page 2
3
Uncaging the scars of war Paynesville
5
Crying wolf Diane Leukam Column
8
A woodland steward Little Falls
14 Alternative inlets Brooten
annual tradition brings hundreds of Laudenbachs together for Labor Day weekend.
15 Country cooking Alexandria 18 Country Acres According To Green Lake
