Destination Sheridan Spring 2019 by Kristen Czaban

Craft Culture SPRING/SUMMER 2019 Community of Story 56 Town of Ranchester 58 Town of Dayton 60 Community of Big Horn 62 Town of Clearmont 64 Local art scene 66 Museums 70 BattleďŹ eld sites 72 Parks and pathways 74 Bighorn Mountains 76

CONTENTS WYOMING MADE 10 FARRIER CONNECTION 12 CARVING OUT TRADITION 16 Q&A with local crafters 20 BREW IT UP 30

Events calendar 78 Church directory 82 Directory of services 84 Health and wellness directory 84 Sheridan County census data 86 Wyoming Information Center 87 Advertising directory 88

Clockwise from top: In addition to its alcoholic

beverages, Smith Alley Brewing offers root beer and orange cream soda. Lloyd Marsden hosts a demonstration in his shop for the Sheridan Area Woodturners. Travis Buck competes in the World Championship Blacksmiths competition at the Big Horn Equestrian Center.

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BREAKING BEER BOUNDARIES 34 SWEETER TASTES 38 KOMBUCHA CULTURE 40 creative cOFFEE 44 SEARCHING FOR A SLICE 50 DIVERSE DESIGNS 54 S P R I NG / S UMMER 2019

Talented CONTRIBUTORS Ashleigh Fox Editor, The Sheridan Press Favorite local craft: Sheridan farmers market

The Sheridan Press Favorite local craft: Luminous Off Key Ale

Jana Mackin Freelance journalist

Carrie Haderlie Freelance journalist

Favorite local craft: Kombucha

Favorite local craft: Let There Be Light lamps

Caitlin Addlesperger Director of special projects,

Matthew Gaston Photojournalist,

The Sheridan Press Favorite local craft: Downtown sculptures

Bud Denega Sports editor,

The Sheridan Press Favorite local craft: Luminous Off Key Ale

The Sheridan Press Favorite local craft: Big Horn Mercantile pizza

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The Sheridan Press Favorite local craft: Big Horn Mercantile pizza

Michael Illiano Journalist,

The Sheridan Press Favorite local craft: Manchester Street Coffee

PUBLISHED BY:

Jon Cates Art director,

Ryan Patterson Journalist,

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VOLUME 8 | NUMBER 2 PUBLISHED MAY 2019 Destination Sheridan is a lifestyle and tourism magazine dedicated to serving the greater Sheridan area. Its circulation reaches visitor centers, places of hospitality, local businesses and other establishments in northern Wyoming, South Dakota, Montana and Colorado, in addition to home delivery customers of The Sheridan Press. It is also available online at thesheridanpress.com. All photos in Destination Sheridan are by Matt Gaston or are ďŹ le photos from The Sheridan Press archives unless otherwise noted. Copyright Sheridan Newspapers, Inc. All uncredited stories are from The Sheridan Press staff reports.

ON THE COVER Stephen Mullins, owner and operator of Red Bison Studio, creates a cup on his pottery wheel. Kristen Czaban Publisher Chad Riegler Operations manager Becky Martini OfďŹ ce manager Janea LaMeres Lead marketing specialist Mandi Hicks Marketing specialist Thomas Snooks Marketing specialist Deb Mclain Graphic designer

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We are the makers, the dreamers Publisher’s note

n 2012, The Sheridan Press published its very ﬁrst Destination Sheridan magazine. Meant to highlight the area for tourists and locals alike, the magazine included a wide range of articles. We shared stories of Sheridan residents who left the community and returned home, described local attractions and events, bragged on the local communities and provided advice about what to see or do in the area. Now, we’re several years into producing these magazines, and they’ve only gotten better each year.

As you can imagine, our staff remains on the lookout all year for articles and themes. This year, as we discussed options for the spring edition, the idea of “craft culture” kept rising to the top. In an era when online shopping has taken hold and brick-and-mortar shops often struggle, we wanted to show the talent behind some of those storefronts. Because in addition to being small business owners, those individuals in Sheridan are also creators. They make things you cannot find anywhere else. From personalized jewelry items and handcrafted pottery to elegant clothing and fly-fishing rods, these items won’t be found on the shelves of big-box stores. But they also create a sense of place. They help define the kind of people who chose to live and work here. Having moved to Sheridan more than 10 years ago, I’m still asked when I travel to describe the community. Beyond its natural beauty, I tell people that Sheridan is a town of makers. You can spend an entire day in Sheridan County checking out all of the “things” made here and still not see them all. Of course we have manufacturers — a growing industry at the foot of the Bighorn Mountains, but we also boast three breweries that make beers, soda

and kombucha; craft distillers and restaurants that rival the quality you find in big cities; and art that oozes western charm and one-of-a-kind detail. While Sheridan County is known as a haven for the arts, the culture extends beyond art. After all, the history of the area has required more than pretty scenic images and intricate leather work — though we have that too. The crafted items utilized in Sheridan have required utility. Saddles aren’t worth a dime if they don’t work. Horseshoes must be made to fit the horse, not just look good. Woodworkers offer up items from lamps to pens and benches — all useful in their beauty. But utility doesn’t mean Sheridan isn’t above a little fun. You can pair a great steak from a local meat market (sourced from a local ranch) with a homebrew or a beer from one of the breweries. You can still buy art and jewelry, just because they strike a tone in your soul. And all you need to do is stop in during Sheridan WYO Rodeo, a Third Thursday Street Festival, a farmers market or a brewfest to know you’re still in the Wild West. While not every “maker” in Sheridan is highlighted in this edition of Destination Sheridan, many are. And if you ask them, they’ll tell you where to find others, because like most crafters, they enjoy a good collaboration, and they all work to lift each other up in any way they can.

Kristen Czaban Publisher, The Sheridan Press Below: While Jesse Smith, the owner of Westerngrace, labors at her sewing machine, the “boss,” Hitch, enjoys an afternoon nap.

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Wyoming MADE Small businesses aim to sell items produced locally BY RYAN PATTERSON

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Michael Shaw holds a tray of vegetable starts at his family farm east of Sheridan. Shaw began gardening about ﬁve years ago and sells different vegetables at farmers markets and the Good Health Market.

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mall businesses often constitute the lifeblood of a local community. Sheridan is no exception. With that in mind, employees at a few area shops discussed the different options and what selling — and buying — local can mean to a town. Good Health Market co-owner Keith Klement said about 5 percent of the store’s items come from Sheridan County, and a little less than 10 percent of the offerings are produced in Wyoming and southern Montana. The store has honey from

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Ranchester. Himalayan sea salt made by a woman in Sheridan is also available, as is lip balm produced in Story. Good Health Market also sells barbecue sauce from Sackett’s Market. The busiest time for local sales is summer, when people have more fresh grains, produce and eggs for Klement to buy. People often bring in fresh produce to the store — something that helps keep shipping costs down — and if Klement agrees to buy the food, he and the producer decide on a regular amount going forward, such as six heads of lettuce per week. The S P R I NG / S UMMER 2019

Above: Locally-grown produce is displayed for sale at Golden Rule Grocers.

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By carrying the local products, it supports the community as a whole, and it supports family businesses. It supports small businesses, which we are as well, so it gœs hand in hand and kind of works out.

store then adjusts its cooler space to accommodate the various produce. Good Health Market usually accepts fresh produce but sometimes turns locals down, especially if a surplus supply exists. The woman behind Golden Rule Grocers, Melissa Smith, says all of the store’s beef and coffee are purchased from Wyoming. There are a few options from Sheridan County as well, like butter, honey and almonds. Smith has a thorough vetting process for people who wanted to sell produce — she said short-season crops like peas, zucchinis and tomatoes grow well in Sheridan — in the warmer months, which usually lasts from about June to October. To meet Smith’s standards, the food can not contain any genetically modiﬁed organisms. She keeps strict requirements and sometimes turns down offers. “I do question them quite intensively, just to make sure they meet our standards,” Smith said. High Mountain Mercantile employee Brenda Reynolds works at a store that sells several items made in the state, including earrings, magnets and mugs. Reynolds said people often walk

Keith Klement into the store and ask to sell their goods. Ideally, a person brings the item or at least has a picture of it. That allows store owners to examine the products for themselves in-person and decide to purchase them or not. “It’s easier for the owners if they can see what the product is; how large it is, how heavy it is,” Reynolds said. Klement has lived in Sheridan for nine years and knows most of the local artisans to some extent. He said he feels some sense of responsibility to buy from Sheridan County vendors. “By carrying the local products, it supports the community as a whole, and it supports family businesses,” Klement said. “It supports small businesses, which we are as well, so it goes hand in hand and kind of works out.” Smith concurred and said she always looks for local choices ﬁrst, despite the slightly higher prices. She believes selling goods produced locally can help form a sense of community and create stronger bonds when people come in contact with kindred spirits. “When you see and know the local

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farmer or grower or producer, it [results in] a sense of family or just connection,” Smith said. “... It make things have more meaning and more value.” Reynolds agreed. “If there’s something that they make that would work for our store, then yes, I think that there’s a desire to partner with them if that’s a possibility,” Reynolds said. The one downside is having a relationship with a fellow resident turn sour for whatever reason, whether the store doesn’t have something in stock a customer wants or declines to buy produce from someone. Klement said he doesn’t view that aspect of his job as too different from any other part of life, personally or professionally. “I think that’s in anything you do,” Klement said. “… Try and keep those relationships (strong).” Overall, though, the employees said buying and selling locally helps stores become more connected to the community and customers. Offering items produced locally involves some challenges for small businesses, but the trade-off that results in area goodwill seems to be worth it. THESHERIDANPRESS.COM

The farrier CONNECTION BY CARRIE HADERLIE

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The good, solid basics, that learning curve comes pretty quickly, !0&å-# å4 0å'&ā &å& 4) 1å& å÷ F&0 å4 0 å% -$ "1 å& å&# å2$ā &å +å the foot, how the foot lands, how the horse is used, the environment the horse is used in — those factors take time.

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Troy Ehrmantraut by T HE

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magine shaping a raw material like steel over hot coals into a horseshoe, with one particular horse in mind. You know this horse. You’ve watched its gait. You’ve examined its hooves and legs and know its injuries. You know exactly which nail hole needs to be a smidge off center for the perfect ﬁt — something no factory-made shoe could ever accomplish. Sheridan County is home to many talented farriers, several who rank among the World Championship Blacksmiths each year at Don King Days in Big Horn. Troy Ehrmantraut is one of them and has been shoeing for more than 25 years. “The horses today are mostly recreational,” he explained. “The lion’s share of my business is recreational: rodeo horses, trail horses. People talk about backyard horses, but those types of horses here actually do get used, whether they are going on trips or rides or going to help ranchers at work.” Though he has decades of experience, Ehrmantraut said he wishes he could learn more and learn faster. “The good, solid basics — that learning curve comes pretty quickly, but when you start trying to ﬁne-tune your knowledge to the plant of the foot, how the foot lands, how the horse is used, the environment the horse is used in — those factors take time,” Ehrmantraut said. A farrier is one of the oldest professions in history, dating back as far as the days of the Roman Empire. Many of the skills and techniques were handed down from generation to generation as young apprentices worked

the bellows while the farrier shaped the glowing hot iron into a horseshoe. Today, Sheridan College offers a Farrier Science Certificate of Completion program with training in introduction to farrier science, equine anatomy and locomotion and practical farrier science. Colter Manley is a graduate of the Sheridan College program and operates Manley Farrier Services. “I went with that original group in farrier science, which is a great program because we are finding that more and more people are suited to work with their hands,” Manley said. “Horseshoeing does that.” Manley had a background in horse training, but he wanted to find a career in a field that was financially stable. He didn’t want to leave horses, he said, so farrier science was perfect. Horses have no muscle below the chest to make their legs move, Manley explained. “There are only tendons and pivot points working their legs,” he explained. “They are on their feet maybe 15-19 hours a day, and if you have injuries on the foot, you have no horse. If their feet are hurting, you can’t do anything with them. It is teamwork from the veterinarians and the farriers to keep the horses healthy.” And while there are all kinds of shoes out there, from factory-made to therapeutic to racing shoes, nothing compares to a oneof-a-kind fit. “You don’t have to compromise with a handmade shoe the way you do with storebought when it comes to shoeing these athlete horses,” Manley said. “It is just like going out and

Left: A competitor works on a horseshoe in the World Championship Blacksmiths competition at the Big Horn Equestrian Center.

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buying a pair of Payless shoes or going out and having a pair of shoes handmade for your foot. “You take into account everything about an individual horse, and you are able to address it in one shoe, instead of having to put a factory-made shoe on,” he said. But the job is not easy. It is physical, and in addition to standing at a hot forge, farriers often crawl on the ground, examining a horse’s foot at the contact point. “I love it, though, and the craftsmanship that goes into it,” Manley said. “We put so much time into it to be able to make these individual shoes, and what I like about this trade is that the more work you put into it, the more you get out of it.” Ehrmantraut said that contact with the horses is a huge part of why he makes shoes. Every horse is different, and every foot is different. “In today’s age, I could probably be diagnosed with ADD or something,” he laughed. “No two days, no two hours are the same. Every foot you have to approach as an individual. “And the iron work — I like 14

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working with my hands, I like to create things,” Ehrmantraut said. “There are a lot of people that nail shoes on a horse, but when you really start paying attention to how the horse moves and why it stands the way it does, and whether you created or you helped those problems, it really becomes satisfying work.”

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Above: Veterinarian Candice Carden holds up the leg of a horse to perform a stiﬂe ﬂexion test at the Powder River Veterinary Hospital in Sheridan.

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Lloyd Marsden hosts a demonstration for the Sheridan Area Woodturners in his shop at home.

CARVING OUT

tradition

Woodworkers learn from each other BY CARRIE HADERLIE

Marsden uses a chisel to shape a piece of wood on a lathe during a demonstration

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sh, birch, cedar, cherry. Hickory, mahogany, maple and oak. These woods have shaped our world, from the furniture and tools we use every day to the art we cherish. Timber has been used for centuries in architecture, religion, agriculture, recreational activities and for survival, according to Timberbits, an Australian company that sells woodworking tools and machinery for the DIY woodworker and woodturner. It was by developing woodworking skills that humans were able to hunt more effectively, create shelters, build boats and make life easier. In fact, woodworking led to the advancement of society, according to Timberbits. Two vibrant Sheridan groups are keeping the woodworking tradition alive: Wood Carvers of the Big Horns and the Sheridan Area Woodturners. Roger Haight of Wood Carvers of the Big Horns said what draws him is the challenge of converting an idea into a piece of art. “Slowly removing wood and watching the form one has in mind emerge is pleasing and ego-boosting,” he said. “The diversity of using different kinds of wood and having the choice of creating a wall hanging or a standalone piece makes the art interesting and captivating.” Carving also requires many different tools — and that makes a tool junkie like Haight happy.

Above: A ﬁnished bowl sits with some of the chisels used to produce it. Harold Golden of the Sheridan Area Woodturners said he loves his craft because he is able to make whatever he wants. “When turning wood, we can start out with a single chunk of wood cut from a fresh cut tree and make a usable bowl the same day,” he said. “Or we can glue pieces of wood taken from different species (and color) of trees to create a hollow form vessel that contains over 3,000 pieces of wood.” Haight said that his uncle carved, and he always admired the pieces he made. “My interest in carving has been there for most of my life,” he said. “As a Boy Scout, I carved to earn a carving merit badge and made marquetry pictures a hobby during my early years of employment.” After retiring in 2003, he began carving in earnest. Most members of Wood Carvers of the

Big Horns create small-scale art, including caricatures, chains, balls in cages, canes and walking sticks, wood spirits, spoons, animals, fish and birds. The Wood Carvers of the Big Horns meet at The Hub on Smith on the first, third and fifth Saturdays of the month from 9 a.m. to noon. The Sheridan Area Woodturners have about 25 members and meet once a month, Golden said. Meetings are held at a different member’s workshop each month. Meeting turnout is usually about 15. “We start out with a general show-andtell session where members share their current experiences, successes and failures,” Golden said. “The second half of the meetings usually has a demonstration conducted by the host for that particular meeting. Our focus is on education and support.” The woodturners make anything from

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Some of our members have only been turning for a couple of years, and some have more than 30 years experience.

Harold Golden

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pens to vases and bowls or platters and goblets. “Some of our members make things of a more utilitarian nature, and some create museum-quality objects d’art,” Golden said. “Some of our members have only been turning for a couple of years and some have more than 30 years experience.” Most items make wonderful gifts, Golden said, and some members show pieces in local art galleries. “Our wives, of course, get ﬁrst pick,” he said.

Above: Lloyd Marsden shows John Sikkenga and Don Derryberry how to shape a piece of wood on a lathe. This was Derryberry’s ﬁrst meeting of Wood Carvers of the Big Horns.

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Q&A

he West boasts a long history of functional art. Beautiful leather works have long decorated saddles used by cowboys and ranchers. Farriers use their craft to protect the feet of horses used to work the land. Native Americans have created bead work, blankets and more for centuries. In an era of mass-produced items, many have shifted their focus to specialty items. Flaws mean character. Hand-crafted means made with love. Here’s a look at a few local crafters who call Sheridan County home.

LOCAL CRAFTERS SHARE THEIR STORIES BY KRISTEN CZABAN

Stephen Mullins

Potter, Red Bison Studio

How long have you created pottery pieces? Like most people, I took ceramics in high school, but I didn’t become serious about clay until five years later around 2009. I created Red Buffalo Pottery in 2012, but the first time I ever sold any work was at the Third Thursday Street Festivals in Sheridan when we moved here in 2014. In 2017, I resigned as a high school art teacher to pursue my passion for clay, and I rebranded the business to Red Bison Studio. 2018 was an exciting year as I opened my first brick-and-mortar store on Grinnell Plaza, and six months later, in 2019, we relocated to Main Street.

Who taught you the skills you have? I received a ﬁne arts degree from the University of Wyoming, along with an arts education degree. Since I graduated, I have taken a workshop every year from leading ceramic artists from around the country. These have been one-day to two-week-long workshops, usually at the Archie Bray Foundation for the Ceramic Arts in Helena, Montana. I continue to do individual research daily, as well as talking pots with people in our region like Adam Helzer in Buffalo, Rod Dugal at Sheridan College and Elaine Olafson Henry in Big Horn.

Left: Mullins works at his pottery wheel. 20

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Above: Mullins shapes a mug on his pottery wheel. Right: Mullins stands outside his brick-and-mortar building on Grinnell Plaza in Sheridan.

Why this art form versus any other? There are a couple reasons why I chose clay to sink my hands into. As a functional potter, I am working in a long tradition of human history of taking clay and making useful, artisanal objects to be used every day. Pottery has been a part of the human experience for thousands of years and it is incredible to be a part of that legacy. Functional ceramics is also one of the few art forms where what you make gets used, sometimes every day. A favorite coffee mug is something that people get attached to and will use every morning to start their day, and the ability to make work that becomes that personal and used in such a way is unlike any other art form. Finally, ceramics has it all. You paint the surface, sculpt the form, draw with decoration and the lines of the pot, create multiples, add ﬁre/extreme temperatures to mature the clay — and all of that from natural elements from the Earth.

Part of Red Bison’s business model is to teach classes. How does sharing the process of creating enhance your business? One of the best things about clay is that it is accessible to everyone. Anyone can come in and do one of our classes and create something out of clay; they’re all geared for beginners. Coming in and working with clay in a class gives you a ﬁrsthand experience of the process. As you learn more about how ceramics are made and you engage in the actual making of pottery, you become more informed of the craft involved. Classes bring people into the shop and give them a better idea/appreciation of how things are made. It also lets you take home a piece of art that you created and that you can use in everyday life. All in all, it’s a great experience.

Below: Mullins displays a newly-turned mug in front of a number of other pieces.

Consumers have access to so many options. What makes handmade local products so special? Local products deﬁnitely have a charm about them. Being able to say these are made right in the shop in downtown Sheridan and no two pieces are the same is special. What makes it unique, though, is that you can feel in each pot exactly how it was made. None of the pieces that come out of our shop are mass produced; we are a small batch shop producing each product by hand, and most days of the week you can come in and watch pottery being made or glazed. Our products are authentic, carefully crafted and artistically made. THESHERIDANPRESS.COM

Larissa Barth

Metalsmith, Joy in the Morning Designs

What are the skills required to create jewelry the way you do?

How long does it take you to create one piece?

Artistic ability and an eye for detail are important skills, as jewelry making requires a lot of concentration and patience. Manipulating and grasping tiny objects requires a great deal of arm and hand steadiness. Also, being able to visualize a piece before you begin is key. Every design starts as a sheet of raw metal or a piece of leather. Hand stamping and creating with metal grew out of a necessity I had seven years ago for a memorial necklace that I had a vision for but couldn’t ﬁnd anywhere. I started with a very basic set of upper and lowercase metal stamps and some aluminum. I used to use tape to line up my letters and designs and could only make pieces from pre-punched shapes. But there is so much information out there for anyone wanting to hone a new skill or trade. I spent years learning new techniques like soldering and sawing — and also a lot of trial and error — to ﬁnd my “style.”

It depends on the intricacy of the design and whether I’m creating something new or making a piece that I’ve made before. Since every single letter, number and design is stamped or impressed by hand, a metal cuff with a phrase will take twice as long as a single word on a necklace. I’ve never actually timed it, but each piece goes through this same process from raw metal to a ready-to-wear item. Cut or saw the sheet metal, ﬁle and de-burr, stamp and texture, shape and add ink to the impressions, tumble for several hours to harden and clean, polish and assemble, ready to package! Most of the time, this takes at least one day for a single piece and longer if I am soldering any components. I am able to work on several at one time, so that helps a lot with production when I have large wholesale orders.

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What inspires you? I am inspired by the simplicity of wide open spaces and natural beauty that begs to be explored. My children are rainbows in the wild and never stop to consider the pros and cons. They just head out into the world, and adventure ﬁnds them. I want to be more like that, to throw caution to the wind and live in the moment. I have found a lot of inspiration from practicing mindfulness and meditation and quieting my thoughts. Often when I open my eyes again, I see things in a new light, it encourages purpose. I want my jewelry to be recognized as a reﬂection of me, and that means choosing less over more and stripping away any unnecessary elements to focus on what needs to be there.

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Do you work alone or do you have partnerships with other businesses? How does that help you succeed? My partnerships are the driving force behind my success. The ﬁrst shop to stock my designs in Sheridan was Twisted Hearts. Pam Gable saw something in me that I didn’t even realize yet and has continued to be one of my biggest supporters. She also takes special orders for me when she has a customer looking for a unique gift. Red Bison Studio carries a lot of my “one-of-a-kind” designs, which helps me challenge myself and try out new techniques. I have this awesome ability with my craft to curate pieces for different places and brands. WyHOMEing apparel is a great example, as well as the new local adventure brand, Growing GOATs. Since WyHOMEing is trademarked, they commission me to create a line for them to sell. For Growing GOATs, I was able to cut out their logo, a mountain goat, from sheet metal and also have a custom steel stamp made for their branded designs. I work for the Wyoming based GoSlo brand as their jewelry artisan and have done several seasonal launches of new and best sellers for them. One of my more recent partnerships has been with the Yellowstone General Stores. I was accepted into their “Pathways to Yellowstone” program which features locally-made goods in the park. This summer I will have the privilege of appearing again at Old Faithful and sharing my work with their guests. The minds behind these amazing businesses trust me to create wearable art for them, and it truly fuels my passion for my trade.

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Barth carefully stamps letters into precious metals. Later, Barth will bend and shape these pieces into bracelets.

Where do you find the materials you use to create your jewelry pieces? I am a firm believer in supporting small and local businesses, even if it means spending a little more. All of my raw materials are sourced within the USA and sustainably made whenever possible. I buy leather supplies from D&J Coins downtown, and a lot of my tools are from Home Depot or Ace. My sheet metal comes from a family in California, and I order findings from a fellow jeweler in Montana. I often collaborate with other metalsmiths to purchase larger quantities of components to keep costs down. Researching suppliers is a big part of my job. I recently spent several days working with a little Etsy shop to create my organic cotton muslin bags. I wanted to make sure that they were ethically and fairly made. We also have the amazing opportunity to attend the Rocky Mountain Leather Show locally every year. I use that time to stock up on leather, and several vendors will give me a great deal on their scraps that I can repurpose into wearable art.

Above: Barth solders a small post onto the back of a piece of silver in her studio.

Right: Barth saws out a stamped design on a small piece of gold for a piece of jewelry she is creating.

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Counterclockwise from top: Jesse Smith, the owner of Westerngrace, takes a break from sewing a tailored dress. Smith sews the hem on a dress she designed. Westerngrace is located on Main Street and offers tailored garments and western-inspired fashion.

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Jesse Smith Owner/operator/CEO, Westerngrace What made you decide to start a clothing company? I wanted to make clothing with a timeless, classic look and American made.

Where do you ﬁnd your inspiration for pieces? I ﬁnd most of my inspiration from old Westerns. I love styles from the ‘40s, ‘50s era.

Why this craft form versus any other? I love many different medias of art. But the fashion side of art was something I just connected with and I felt the most creative with.

You’ve created pieces for some well-known people. What made that special? I have been very fortunate to work with many people in the country music industry. They have all been a joy to work with and to create pieces with. They have all been such genuine people and are so appreciative of the garments I have constructed for them.

Where do you ﬁnd the materials to create your clothing pieces? I purchase most of my material in New York and Los Angeles. And a unique manufacturer in Paris (I meet with them in LA once a year at a textile show to design fabric speciﬁc for Westerngrace).

You sell some jewelry made by others in your shop, too. Why is it important to network and help promote other creative businesses and people? I feel it is so important to network and help promote other creative businesses and people. We are all in this together. All of the other jewelry, accessories and hats are made by female entrepreneurs. They are gals just like myself, trying to make a living doing what they love. We get together a few times a year and just help each other out with business strategies, bettering our social media, what is working, what is not working, how we can grow, etc. It’s always comforting to know there are others doing the same thing and the struggles we all have in being in business. THESHERIDANPRESS.COM

Kent Andersen Assistant vice president for facilities & campus services at Sheridan College Anderson teaches the ﬂy rod building class through the college.

Why did you start building fly rods? Loving to fish is the core of why I do anything. If it is tied to fishing, I want to know how to do it.

Who taught you what you know about ﬂy ﬁshing and building rods?

Why do you like to teach your craft?

Jamie Laya taught me to build my ﬁrst ﬂy rod. She taught me in the old Fly Shop of the Big Horns.

Best part about doing anything is teaching it to someone else. My favorite students have been my kids.

People have plenty of options of where to buy ﬂy rods. What makes custom rods special?

What kinds of materials do you need to build a rod?

If you build your own rod, it is special. Anytime you can do it yourself, it will be better. Besides the fact that it costs less than half of purchasing a new rod.

Fly rod blanks, handles, guides, thread, epoxy, turn table and various tools.

How many ﬂy rods would you say you build each year?

One that you have built and named yourself!

Over the last several years, my class has completed more than 70 ﬂy rods. I have personally built over 20 ﬂy rods, mostly as gifts or to donate.

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What makes a ﬂy rod good?

Above: Kent Andersen poses with a trout. | Courtesy photo Below: A student works on his ﬂy rod during a Lifetime Activities course at Sheridan High School.

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Craft culture importance Colin Betzler and his wife, Emily, own and run the nonprofit Bought Beautifully, which searches the globe to find ministries, organizations, artists, entrepreneurs and individuals “who are living out God’s call to love without judgement or discrimination.” GUEST COLUMN “Every necklace has a story. Wear one worth sharing.” That’s the closing line from our video showcasing the significance and depth of impact that our products have for our artisan partners. But that tagline could also be more widely applied to describe many handmade products offered by Sheridan’s own growing craft industry. The speed of change in today’s retail world has never been faster, so it’s refreshing to see society slowly gravitating back to seeking products with an inspiring story, personal touch or deeper meaning. After all, it’s 2019, and I don’t know about you, but thanks to online shopping, our world seems pretty small these days. Want some of that famous Costa Rican hot sauce you tried years ago on vacation? It can be at your door in two days. Glow-in-the-dark toilet paper to go with it? They have that, too. And while it’s logistically impossible for local businesses to match the sheer variety of online products, not to mention the price points, one surprising bright spot

Colin Betzler

has been the resurgence of products and businesses that are locally made, designed or owned by Sheridanites. We have the best of both worlds — having been fortunate to hang onto cornerstone trade brands like King’s Saddlery and Sheridan Tent & Awning, while adding a handful of exciting newer ones, including Bighorn Design, Surf Wyoming, Red Bison Studios, Go Fast Don’t Die, Twin M Design, Joy in the Morning, The Union, Flower Farm, WesternGrace, and that doesn’t even mention the robust local food and beverage scene. Our own organization, Bought Beautifully, adds to Sheridan’s craft culture scene by bringing in handmade products from our 43 artisan partners in 22 countries. Buyers are increasingly interested in and able to use their dollars to buy quality products from people who they ﬁnd are doing worthwhile things: from reviving an old trade craft to inspiring a life of adventure or literally breaking the cycle of generational poverty through hard work and perseverance. Every day, we all get to use our dollars to steer the direction of the economy — locally and globally. One of the reasons that Sheridan remains a unique and charming destination is our downtown, a downtown that continues to see new busi-

ness growth and reinvention of the old. Almost gone are the days when tourists were looking for any old thing with W-YO-M-I-N-G stenciled on the side. Today’s tourists are focused on eating good food, drinking great beverages, creating lasting memories and sharing stories about the coolest little town (and small businesses’ craft culture) they discovered on their recent trip out West. Next time you are downtown, stop in at The Union at the Montgomery to ﬁnd Bought Beautifully and other craft items, or sign up for a jewelry making, cooking, pottery or painting class — among a number of others offered downtown. If it will help to reduce stress, you can try your hand at expanding and supporting the craft culture here.

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Buyers are increasingly interested in and able to use their dollars to buy quality products from people who &# 4å÷ "åā å" ) 1å- &#-#)$ å things: from reviving an old trade craft to inspiring a life of adventure or literally breaking the cycle of generational poverty through hard work and perseverance.

Colin Betzler

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Left: Emily Betzler works with local crafters and business women in Costa Rica. Courtesy photo

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Brew it up Sheridan home-brew scene continues to grow BY BUD DENEGA

o longer does Lee Feather fight through crowds, hoping to find that perfect gift for someone at Christmas time. The Sheridan native and retired pharmacist doesn’t weed through catalogs or surf the web in search of a present for a friend’s birthday. Feather simply starts brewing beer. About seven years ago, Feather discovered his new favorite hobby — homebrewing. Now, all he needs to know is someone’s favorite flavor. “It’s kind of my go-to gift,” Feather said. “At Christmas, I show up with a case (of) beer. At somebody’s birthday party, I show up with a case of beer.” Feather’s hobby also brought him into contact with the Bighorn Homebrew Club. The organization doesn’t have a fancy mission statement or a large financial backing; it’s simply a small contingent of locals who like beer and can brew up whatever their heart desires.

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Dennis Gresham remembers a time about seven years ago when he was new to the area, wasn’t married and didn’t have kids. Upon scouring the town’s liquor stores for a beer to enjoy on a lazy Sunday afternoon, Gresham found his options were limited. He would half-heartedly reach for a six pack of New Belgium or perhaps something from Odell Brewing Company, but the fact remained, there weren’t an array of craft beer options in Sheridan. “There wasn’t a whole lot of craft beer up here,” Gresham said. “There was a lot of Budweiser, Coors Light, and so that was kind of the start of the group.” Gresham, a self-proclaimed big fan of craft beer, wanted a means to meet people, share brews and have that perfect ice-cold beverage after a long work week. The Bighorn Homebrew Club started in a primitive way — word of mouth. At ﬁrst, 10 people showed interest and chipped in $40 apiece to pay

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for the $400 filing fee with the IRS to become a nonprofit. The group held meetings, brew days and tastings in garages and backyards as the organization searched for its footing. The Tour de Sheridan was one of the group’s first fundraisers. For $20, one could ride around town and experience more than 15 different homebrews. The nonprofit gained traction in the years following its 2012 inception. Today, the group now meets monthly for tastings, events, fundraisers and homebrew competitions. The organization has adopted a highway, held a coveted spot at Third Thursdays and, this past summer, made its biggest splash at its firstever Untapped Homebrew Festival. Members were asked to dial up their best home brew for a competition hosted at the WYO Performing Arts and Education Center the Saturday before Sheridan WYO Rodeo. “We kind of fit in the calendar perfectly,” Gresham said.

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Brew it yourself EQUIPMENT NEEDED • 4-gallon pot • 6-gallon plastic bucket • 6-gallon fermentation bucket with a lid and a hole for airlock • Airlock and stopper • Three or four nylon bags for adding hops to the boil • Racking cane to syphon beer out of fermentation • Food-grade sanitizer • Hydrometer and hydrometer jar • Waterproof thermometer

INGREDIENTS NEEDED • Malted grains • Dried malt extract or liquid malt extract or crushed grains • Hops (pellets or leaf) • Brewing yeast

GETTING INVOLVED • Fill out an application at bighornhomebrewclub.org Must be 21 years of age or older

• Pay $40 • Maintain an active relationship with the club

Above: Lee Feather pours habanero lime beer into another container during a Bighorn Homebrew Club brew day at Black Tooth Brewing Co.

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Left: Beer is transferred from one step of the process to the next. Above: Dennis Gresham adds barley into his beer recipe during a brew day.

“Hopefully, we’ll continue to ﬁt that rodeo week — kind of that week of fun.” What started out as a means to create craft beer options has blossomed into a group of people conversing, sharing and enjoying each other’s company over a pint. The group, which started out as Gresham’s friends or friends of Gresham’s friends, has welcomed out-of-towners who share a similar craft beer passion. “We just moved out here in June, saw their tent out there on Third Thursdays and in-

troduced ourselves,” said Steve Tremaine, who recently moved to Sheridan from Oregon with his wife, Barbara. “We went to the next meeting and have been coming ever since.” Tremaine has been homebrewing for the majority of his life. His lifelong passion had a place in his garage when he lived in the more temperate climates of California and Oregon. Wyoming’s winters make it difﬁcult to have a year-round homebrew operation, and that’s where Sheridan’s mi-

crobreweries have come into play. Both Black Tooth Brewing Company and Luminous Brewhouse have allowed the organization to utilize their facilities for brew days and events while also donating ingredients and giving advice during tastings. Gresham would like to see the club continue to grow. He’d like to someday purchase a community space where members can meet and brew at their leisure. The organization has come a long way. What started out as an idea and grew by word

of mouth has turned into a Sheridan staple. Gresham, who is married with kids, now has that beer to reach for while relaxing in his backyard. Maybe it’s Feather’s popular habanero-lime concoction or one of Tremaine’s double Indian Pale Ales that he cooked up, or perhaps it’s another byproduct of the nonproﬁt Gresham built seven years ago. Whichever one he chooses, they all have a ﬂavor unique to Sheridan and the people who brew it.

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We just moved out here in June, saw their tent out there on Third Thursdays and introduced ourselves. We went to the next meeting and have been coming ever since.

Steve Tremaine

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Left: Members of the Bighorn Homebrew Club enjoy a beer tasting during a brew day.

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Breaking beer Above:

Sheridan-area participants wore T-shirts for Pink Boots Collaboration Brew Day, when women gathered together to make the Whoa Nellie Session IPA.

hen Wyoming gave women the right to vote, triumphant suffragettes were probably not thinking about craft beer. But today, 150 years later, the Equality State’s nickname is reﬂected in the growing group of women at the heart of the craft beer industry. Craft beer is growing increasingly popular in Wyoming. According to the Brewers As34

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sociation, the state is ranked eighth in the nation for breweries per capita. Sheridan is even denser: Three breweries sit within a half mile, with a fourth in Buffalo only 33 miles away. These local establishments all feature strong women in key roles — from owner to brewer to taproom manager — but people still profess surprise at the women’s passion for brewing, drinking and sell-

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ing craft beer. “There is still this perception that beer is a man’s drink,” observed Michelle Forster, executive director of the Wyoming Craft Brewers Guild, a nonproﬁt that represents the collective voice of craft breweries throughout the state. “If I tell people I brew beer, they’re like, ‘Really?’” laughed Emily Nielsen, the head brewer at MISHAP! Brewing Company in Buffalo, who also

raises eyebrows with her side gig in construction. “Part of it is I’m small — but mostly it’s the female aspect of it. I’ve had lots of people say I’m going to have to get a beard.” However, there is nothing new in their profession. Women were brewing, drinking and selling beer in prehistoric times, according to Tara Nurin, the ofﬁcial historian of the Pink Boots Society, an organization created to assist,

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boundaries

Women thriving in craft beer BY CAITLIN ADDLESPERGER

inspire and encourage women beer professionals. The vast majority of ancient beers were brewed by women; even in the early colonies in the U.S., women were the primary “brewsters” for their families and neighbors. Thomas Jefferson’s wife, Martha, was famous for her wheat beer. But as beer became commercialized with the advent of refrigeration and rail delivery in the 1800s, more and more

men poured into the money-making industry. By the time Prohibition ended, men dominated the beer workforce and customer base. Over the past few decades, women have been gradually returning to craft beer. The road has not been easy: Like women across the workforce, they have faced discrimination, harassment and doubt of their skill and ability. “When I ﬁrst started in the

industry (23 years ago), there were a few older gentlemen who were very prejudiced against women,” said Ruth Martin, the quality assurance director and safety coordinator at Black Tooth Brewing Company. Despite the resistance early on, Martin’s love for the science behind beer — and the fact that she could “wear jeans and T-shirts if I want” — kept her in brewing. She separated

herself from the naysayers, surrounded herself with positive coworkers who didn’t care about her gender and joined the Pink Boots Society. Martin had a successful career at Sierra Nevada Brewing Co. before joining the team at Black Tooth in 2015. While the progress is notable, there is still room for growth. Today, women account for about 29 percent of brewery workers in the U.S., according

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to a study by Auburn University, and about 32 percent of craft beer drinkers, according to surveys conducted by the Brewers Association. The local women in the industry are ready to raise those figures. The first step: Demonstrate that women like craft beer — and all styles, from the light and sweet to the bold and bitter. “I find that mentality a lot, where people look at women and think they just want sessionable drinks or just drink blondes,” said Tiffany McCormick, co-owner of Smith Alley Brewing Co. “When, in fact, if you did cater to women more, I think you’d find we have a much more diverse palate. Some of us prefer those heavier, maltier, hoppier beers. We’re not afraid of a higher alcohol content.” In fact, women may have a better ability to taste beer. According to a study conducted by the University of Florida Center for Smell and Taste, supertasting abilities are more

common in women than in men — and it shows in the beer world, too. Cicerones (think: highly trained beer “sommeliers”) often anecdotally refer to women’s ability to pick up on more subtleties in beer than their male counterparts, according to Forster, who is the only Level 2 Cicerone in Wyoming. “A Master Cicerone told me that when a man and a woman who have been trained to the same level do the same tasting exercise, 90 percent of the time, the woman can pick up more than the man,” she relayed. Step two: Encourage more women to give craft beer a chance. The local breweries have made a point to be more inclusive and educational in their outreach efforts for employees and customers. “When I first started at Black Tooth Brewery, the impression that I got was that the majority of our clientele was a white male between 24 and 40 years old,” Mar-

tin said, adding that she has noticed a big shift even in the past couple years. “We provide training for our taproom staff on beer styles and the flavors that come from the beers,” she explained. “When women come in the taproom and say that they don’t like beer, we ask them if they like chocolate, and we can give them a sample of the brown ale. Or we ask if they like coffee and offer them a sample of the Coffee Porter. This usually helps change the stigma that is associated with traditional domestic beer.” As taproom manager at Luminous Brewhouse, Kathryn Law also encourages bartenders to educate by engaging with customers. “I’m so passionate about breaking down the barriers for craft beer newbies,” she said. “It’s like when I first learned how to fly fish: I would walk into a fly shop, and it was a little intimidating...but then when I was actually taught about what I needed and

where to go, it was so fun. “For us, it’s about talking to women about what they like, having a conversation.” These women’s love for craft beer is contagious. “I think just putting a really strong woman presence in front of beer, especially craft beer, is helpful,” McCormick said. “Kathryn posts a lot of herself, and I post a lot of myself. When women can start to associate craft beer with these other women who are in the trenches with it, it’s just a positive, exponential effect.” This spring, the beer professionals united for International Women’s Collaboration Brew Day on March 8. Martin invited Forster, Law, Nielsen, McCormick and the frontof-house staff to brew a special beer at Black Tooth, the Whoa Nellie Session IPA. The beer was then released in April to all the breweries, and proceeds were donated to the Pink Boots Society. “The day was educational and fun,” Martin said. “I thought that it was great to

Below: Wyoming Craft Brewers Guild executive director Michelle Forster, left, and Luminous Brewhouse taproom manager Kathryn Law look over materials used as educational demonstrations at the Black Tooth Brewing Company for the Pink Boots Collaboration Brew Day March of 2019.

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share our facility with the other women and get them excited about beer. There were quite a few that had never stepped foot in a brewhouse or tasted the malt that is used in the brewing process.” “It was a great event to raise awareness and provide a community for women in the industry,” Forster agreed. As a brewer, Nielsen hopes the event encouraged more women to join her behind the scenes. While the job is physically demanding, it’s feasible for a woman — even a petite one like Nielsen. “I think women should take a second to talk yourself into taking a big stand in craft beer, and then don’t back down,” she said. “The challenge is fun, the guys with beards are

good people and the beer is great!” As an advocate for Wyoming breweries, Forster hopes that the state’s craft beer industry will continue toward equality. “We want to remind everyone that there are women in this industry,” she said. “And we’re powerful, and we love what we do, and we’re passionate about it, and we want to share that with you. We can all do this together. It’s not just a man’s drink.” Forster points to Portland, Oregon, where women craft beer drinkers now surpass men, according to the Brewers Association. “We’re not saying, ‘We want women to take over everything,’” Forster laughed. “We’re just saying we want this to be an equal opportunity pleasure for everyone.

MEET REGIONAL WOMEN IN CRAFT BEER

Michelle Forster

Level 2 Cicerone and executive director of Wyoming Craft Brewers Guild in Sheridan Favorite style of beer: Saison

Kathryn Law

Taproom manager at Luminous Brewhouse in Sheridan

Favorite styles of beer: Milk stout and porter

Ruth Martin

Quality assurance director and safety coordinator at Black Tooth Brewing Co. in Sheridan Favorite styles of beer: Double IPA, sour and barrel aged

Sweeter tastes BY RYAN PATTERSON

egardless of the time of year, Sheridan has a wide array of drink options at its three breweries. However, a beer won’t always satiate the palate. For people not inclined to drink or those not of legal age, there are different non-alcoholic options in which to indulge.

BLACK TOOTH BREWING COMPANY Black Tooth focuses on craft beers, so it offers Pepsi, Coke and Diet Coke. Lemonade is also an option to include in summer shandy beers. The indoor seating area at Black Tooth is 21 and older, but outdoor patio seating in warmer months is available to all ages. Paired with the additional seating and warmer weather, soda is more popular in summer months at Black Tooth. General manager Jesse Woods said the company has considered making a craft root beer but doesn’t have room at the moment due to its focus on adult beverages. “When you’ve got beer ﬂowing through them and there’s no more taps available to make anything else, that’s a good problem to have,” Woods said.

Right: A server at Smith Alley Brew Co. pours one of its homemade orange cream sodas.

Tiffany McCormick

Co-owner of Smith Alley Brewing Co. in Sheridan Favorite styles of beer: Lager and West Coast IPA

Emily Nielsen

Head brewer at MISHAP! Brewing in Buffalo Favorite styles of beer: Blonde and IPA in the summer; stout in the winter

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(ā$å! - ) 'å ð å Fā$( # $)(å" ) %å 2&) ' LUMINOUS BREWHOUSE As the only brewery that offers soda made in-house, Luminous serves homemade root beer alongside kombucha imported from Lone Pine Kombucha in Rapid City, South Dakota. Black Mountain Coffee is available as well. Taproom manager Kathryn Law said the establishment purposefully aims to be family-friendly — a section of the building is open to all ages — and has made a concerted effort to have several non-alcoholic drink options to help improve the comfort level of people who don’t imbibe alcohol. “We wanted to create a space of inclu-

sion,” Law said. Law said root beer is the seventh-most popular drink at Luminous — with higher sales than several beers — and has its own keg and lines. The kombucha, a fermented drink often made with tea, sits in a separate fridge with a tap line and essentially has no alcohol. The brewery offers two ﬂavors at a time on a rotating basis. Options include pineapple, acai, pomegranate and elderberry. The brewery also serves “booch beer,” which combines kombucha with an alcohol option to resemble a sour beer.

Left: Luminous Brewhouse offers a non-alcoholic cold-press nitro coffee.

SMITH ALLEY BREW CO. The newest brewery in town opened in early 2019. In addition to Pepsi products, Smith Alley has two tap options — root beer and orange cream — from Rocky Mountain Soda, a newer Colorado-based craft company. The orange cream soda has a clear color but unmistakable orange ﬂavoring. The brewery is open to all ages, so assistant manager Devan Hayen said the business decided to offer plentiful soda choices to make it more family-friendly. Rocky Mountain ships the soda up from Denver. The soft drinks are stored in a bag-in-box container, which holds a bag of syrup for the soda. It is then pumped with

carbonation and soda water before going into a fresh glass. Hayen said the root beer has been Smith Alley’s most popular soda offering. “I knew it would be popular, but we’re really surprised with how much everybody is really gravitating toward it,” Hayen said. “... Parents will come in because they’re like, ‘My kids won’t quit talking about it.’” While root beer is a hit with both kids and adults, children are more inclined to drink orange cream soda. “We’ve had a mom and a couple kids come in here before just to get soda to go, because the kids like it so much,” Hayen said.

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KOMBUCHA

culture BY JANA MACKIN

local kombucha clan of kid-friendly home brewers are busy working their kitchen magic, conjuring another batch of fermented tea. Cloud Peak Cultures, founded by Britni Haar and Kandi Broersma, are at the forefront of the area’s burgeoning kombucha culture as Sheridan’s ﬁrst commercial kombucha venture. Their kombucha and fermented food products are available at farmers markets and on Facebook. In addition, Ridley’s Family Market and Luminous Brewhouse are pouring this effervescent drink, made by regional brewers on tap. Various bottled brand-name products are also available at Walmart, Albertsons and other local and natural foods stores. Whether it’s nationally known KeVita or hometown Cloud Peak, the kombucha culture has come to the Cowboy State. “We sell home-brewed kombucha,” Broersma said. “It’s really kind of a grand experiment.” “Anyone can make it in their home. There are hundreds of ﬂavors. Our kids love it,” said the Cloud Peak founders during a home bottling day. “We make brewing a family-friendly event,” the owners added. At a recent home brew in Broersma’s kitchen, mothers and kids worked pouring teas into glass bot-

Right: After placing the right combination of fruits in the bottles, Broersma tops the bottles off with kombucha before sealing them up and setting them aside.

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“

It’s a labor of love. Home brewers feel empowered to start a business and create jobs in the community... There is a feeling of giving to the community and getting paid back.

Above: Kandi Broersma, left, and Britni Haar discuss the process and ingredients involved in producing kombucha.

tles that boasted Cloud Peak summer flavors of blueberry pineapple, tropical fruit and a fragrant liquid sunshine of lavender lemon. The pair have confected fermented palettes of kombucha recipes featuring fruit, floral, sweet, spice, sour, hot and various other combinations. Besides the taste, kombucha is touted for its health benefits and as a good substitute for soda and other drinks. “It tastes more yummy,” said Lucy Broersma, 8. “It’s good for you.” Harr learned about kombucha on a trip to China in 2015. She then started brewing it, taught Broersma

Hannah Crum how to brew and the pair formed the business in 2017, followed by selling the product last summer at Sheridan Farmers Market and Landon’s Greenhouse, Nursery and Landscaping Farmers Market. “The people who drink kombucha are people who are health-conscious, or some just drink it because they like it,” Harr said. “We probably sell to more women than men, but there is a fair share of men who purchase as well.” For years, Ridley’s has sold nationally-brewed kombucha in bottles, but the store began offering it on tap four

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months ago brewed by Bare Culture Kombucha from Coeur D’Alene, Idaho. The store offers different ﬂavors, such as Caribbean green, passion orange guava, strawberry blood orange, paradise ginger and others, said Samuel Burton, produce manager. Interest in the beverage is good and growing with most of the customers between 25 to 40 years old, said Burton, who drinks it daily and believes it helps him feel better. “It’s really going good. It’s recommended you start off from one to two ounces a day,” Burton said. “The probiotic live culture cleans you out. You

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Above:

Kandi Broersma slices frozen fruit and drops it into bottles to make a batch of tropical fruit kombucha.

have to ease into it.” Hannah Crum is the founder of Kombucha Kamp and president and co-founder of Kombucha Brewers International, a nonprofit trade association for commercial kombucha brewers that educates, lobbies and promotes industry and labeling ethics and standards worldwide. In a telephone interview from Los Angeles, Crum said kombucha is ancient fermented tea brewed for hundreds, if not thousands, of years all over the world. While some historians say it originated in China in 221, that might be mere legend. Kombucha is made by using sweet tea with a SCOBY (symbiotic culture of bacteria and yeast) added to the brew, which is left to ferment one or more times. With probiotics, antioxidants, B vitamins, organic acids, antioxidants and trace amounts of alcohol, it benefits digestion, increases energy and creates a clearer mind, Crum said. Kombucha and kombucha-based products have been sold commercially in European apothecaries for at least 60 years. The first U.S. commercial brand that not only exists presently but is also the current market leader was GT Dave, established 42

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in 1995 with national and global brewers, distributors, consumers and market, Crum said. The market’s national and global expansion and mainstreaming, despite a Whole Foods ban of kombucha in 2010, is evidenced by such acquisitions as a PepsiCo purchase of KeVita in 2016. There are now many outlets for kombucha in the traditional health food stores and supermarkets (including Whole Foods), discount warehouses, restaurants, bars, farmers markets and breweries. Industry experts project that the U.S. kombucha market will more than double from $800 million to $2.2 billion by 2025, as well as globally increase from more than $1.2 billion to $5.25 billion in 2025. Crum said growth rates average between 30-75 percent per year depending on channel — with stronger growth in traditional grocery, convenience and big-box stores versus the natural channel where the category originated. Despite its commercial growth, the kombucha industry is committed to honoring its home brewing, community roots heritage and integrity. “This is the American dream,” said Crum, who authored “The Big

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Book of Kombucha.” “It’s a labor of love. Home brewers feel empowered to start a business and create jobs in the community... There is a feeling of giving to the community and getting paid back.” Crum said the craft has always had a local focus, but it has also done several revolutions around the globe. “Let’s bring it to Wyoming,” she said. Here, Luminous Brewhouse has also been big in the local kombucha culture, serving it on tap from Lone Pine Kombucha of Rapid City, South Dakota, beginning in September 2018. Some ﬂavors served are acai berry and concord grape. Luminous owners wanted to serve kombucha along with other beverages for nondrinkers as well as drinkers. While it has a large 20- to 30-yearold clientele, Luminous is working to educate, promote and serve kombucha to all of Sheridan, taproom manager Kathryn Law said. Whether brewed in the home or consumed with friends at the local brew pub, kombucha continues to make a mark on the craft culture of Sheridan, resting in the hands of young and older Sheridanites alike. S P R I NG / S UMMER 2019

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CREATIVE

coffee BY MICHAEL ILLIANO

raft coffee roasting companies have quietly proliferated in Sheridan in recent years, a trend that roasters hope will create a new culture surrounding coffee in Sheridan. Matt Egging, who owns Manchester Street Coffee, is a selftaught roaster who hopes to use his company to pass along some of the knowledge he’s gathered. Egging started roasting coffee after seeing a YouTube video where someone was roasting coffee with an air popcorn popper. He had the same popper and decided to emulate the video in his kitchen. “It smoked the house up something ﬁerce, set the ﬁre alarms off,” Egging said. “I got kicked out — my wife said ‘You can’t do

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that in here ever again.’” Despite the mess it made, Egging said the ﬁrst batch of beans he roasted tasted better than any coffee he’d ever had. He was hooked. After moving his operation into the garage, he started roasting regularly and sharing his results with anyone who expressed interest. Though he has upgraded his operations — he uses a much larger roaster and recently opened a shop in town — his model hasn’t changed all that much. Egging isn’t interested in just selling his customers coffee. He hopes to use his business to share his passion for coffee roasting and cultivate a similar passion in his patrons through education. For instance, during the grand opening of his new shop, Egging awarded special tastings to patrons

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who won drawings, which will enable them to bring a group of friends to his shop and work with him to roast a batch of coffee to ﬁt their preferences. As his business continues to grow, Egging hopes to develop similar events and encourage his customers to collaborate with him, in the hopes that they will develop a new appreciation for his coffee in the process. “I’m a teacher by trade, I taught S P R I NG / S UMMER 2019

Above: Matt Egging watches green beans bounce and adjusts air ﬂow in a coffee roaster.

English for 10 years, and I like talking to people more than I like roasting coffee in a vacuum,” Egging said. Travis Fack, who runs Black Mountain Coffee, said though Egging’s efforts represent competition, they are also working toward creating more understanding about coffee roasting locally, which will beneﬁt everyone involved in the craft. Like Egging, Fack initially took

up roasting as a hobby. He started roasting his own coffee with a small roaster he got for Christmas that could roast about an eighth of a pound at a time. After experimenting with that roaster, and learning the ins and outs of coffee roasting through trial and error, Fack found he was roasting two or three times a week just to support his own coffee habit. While researching larger roasters, he found that the skills he’d learned on his

starter-roaster would readily translate to machines with much more capacity. “That kind of spurred the thought that maybe I can make this into kind of a side business,” Fack said. He upgraded to a roaster capable of roasting roughly 6 pounds of coffee in 15 minutes, which serves his business well. Because Fack has a full-time job — and is responsible for every asTHESHERIDANPRESS.COM

“

Doing things in small batches is always going to cost a little more, and I think there is a little bit of people needing to get past the sticker shock sometimes. But I think once people realize the quality, the freshness, most of the time people are willing to pay it.

Travis Fack

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Above: Fack pours freshly-roasted Brazilian coffee beans into his cooler.

Right: Bags of Black Mountain Coffee 9500 Blend coffee.

pect of Black Mountain Coffee’s operations, from roasting to packaging — his business model largely centers around whole-selling coffee to local businesses. Fack, a Sheridan native, said he developed most of his business relationships through people he already knew in town but noticed a lack of understanding about coffee roasting and the beneﬁts of craft-roasted coffee in the community. “Doing things in small batches is always going to cost a little more, and I think there is a little bit of people needing to get past the sticker shock sometimes,” Fack said. “But I think once people realize the quality, the freshness, most of the time people are willing to

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pay it.” New businesses like Egging’s popping up could help correct that, Fack said. “It’s similar to the craft beer scene — the more craft breweries there are, there’s more hype about it and people think more about it,” Fack said. “At least that’s the hope.”

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Egging also said he welcomes more competition. “I want to be friends with all of the coffee roasters,” Egging said. “I want to do collaboration roasts with all of the coffee roasters. I want to be competitive because I think competition drives quality, but I want to try and be a friendly rival with people.”

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# )"ā å ð 'å 0$&)2$ å2) āå options for locals and tourists

BY BUD DENEGA

hile it may not have an array of pizza choices like Italy, Sheridan boasts several pizza-centric options for locals and out-of-towners to enjoy a slice or two. The Mercantile in Big Horn, Powder River Pizza and Hetty’s Pizza food truck in Sheridan, take great pride in their ﬂagship product — pizza. From the dough to the sauce to the toppings, nothing goes unnoticed. These two establishments don’t aim to simply feed patrons, they aim to give them a unique and fun eating experience, one that they’ll return to and recommend to friends and family alike. “It’s really fun to see and to watch 50

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the reactions and see people’s faces light up when they try a pizza,” said Angela Atherton, the general manager at the Mercantile. “Food feeds the soul, and that’s one thing that I really stand by.” Powder River Pizza managing partner Mike Browne believes in constructing the best pizza possible. That entails high-quality ingredients, and more of them. Powder River receives its dough from a place called the Dough Shop, which is dedicated solely to making dough. Powder River makes its own by creating crusts in three different forms: signature, thin and gluten-free. Signature crusts are opted for when customers prefer their pizzas “Wyo-

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Above: A giant slice of pizza greets visitors at the Big Horn Mercantile.

Right:

Nick Eufemia of Powder River Pizza arranges ingredients atop a “Cowpoke” pizza before it goes into the oven.

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ming style,” or when the crust is eaten with honey at the end of the main slice. Thin crust, similar to the Merc’s single-choice thin crust, allows the consumer to focus on the loads of toppings and sauce base combinations. Hetty’s, a local wood-fire pizza food truck, also creates their 14-inch pies with homemade Neapolitan-style dough. Most pizza makers will tell you that the magic rests with the ﬂavor of the sauce and the quality toppings. “I’m a ﬁrm believer people will pay $20plus if the value is there,” Browne said. “We are not buying the cheapest pepperoni that you can get. We are buying the high-end stuff. You put all those together, and do it consistently, and you have a winner.” Some of the meats utilized hail from locally-owned Legerski Sausage. General manager Jimmy Legerski approached Powder River and the Mercantile four years ago about the idea of using their meats, and the local relationship has been fruitful ever since. “It’s really important,” Legerski said. “People go there and eat, and

then they’ll come and buy products from me. It’s all self-advertising. It’s great for everybody.” Browne agreed, saying that tourists especially like to experience local ﬂavors. “So if everybody in the town supports each other, whether it be other restaurants, the end goal is to have them come to Sheridan, and the end goal is to spend their money with us — dining, drinking and shopping downtown,” Browne said. “We all partner together, and that makes us successful as a whole.” The Mercantile resides in the small town of Big Horn, and it also sources locally. Atherton frequents Verdello Olive Oils & Fine Foods to hand select oils and vinegars. Atherton uses those ingredients as bases, calling them oil-enhanced pizzas. Atherton also shops locally for ingredients and toppings, Legerski Sausage playing a role once again. “It enhances the pizza,” Atherton said. “You can tell a difference. I’ve been in other pizza places before, and there’s a big difference between using stuff that comes in on a truck, that is

“

It’s really fun to see and to watch the reactions and see people’s faces light up when they try a pizza. Food feeds the soul, and that’s one thing that I really stand by.

”

Angela Atherton

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pre-made, and using stuff that you can cook yourself. It’s worth the extra prep time.” Atherton truly enjoys experimenting and letting her imagination take hold during the pizza-making process; the Mercantile aims to release a new pizza each week with a unique twist. For example, Atherton constructed a “Getting Figgy With It” pizza using a homemade ﬁg jam coupled with bacon, caramelized onions, goat cheese and vanilla pomegranate vinegar from Verdello. All of the Mercantile’s pizzas are

cooked in an oven that formerly resided in Italy. In fact, the oven is so large and heavy that a portion of the ﬂoor inside the Mercantile needed revamping. For Travis Hetland, pizza has long been a passion. Hetland and his wife grew up in Worland, ended up with teaching jobs in Casper, and then moved to Sheridan. While Hetland’s wife, Elizabeth, became a stay-at-home mom and the “brains” of the pizza operations, Travis Hetland can be found in the food truck slinging dough all around town.

Recently, he proved his pie powers by partnering with EMIT Technologies to build a 6-foot pizza. Powder River Pizza, the Big Horn Mercantile and Hetty’s Pizza understand the challenges that come with running a pizza business in small-town Wyoming. The product must encourage tourists and out-of-towners to try it and convince the locals to come back. It’s not just pizza to these creators. It’s a one-of-a-kind eating experience. They’re giving people a slice of northeast Wyoming.

Below: Angela Atherton, right, and Clifton Reinoehl, left, crank out pizzas during a dinner rush at the Big Horn Mercantile.

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Diverse

DESIGNS

sable, edible, beautiful and everything in between — the number of craft-made items in Sheridan exceeds the space available in print to do them all justice. So, if your itch hasn’t been scratched by the features highlighting local items on these pages, here is a quick look at some other locally made items worthy of your attention.

Koltiska Distillery In the late 1800s, the Koltiska family settled in Sheridan. More than 100 years later, you can ﬁnd the ﬁfth generation here. Kolts Fine Spirits started in 2001, and now the family has built a name for itself in the liqueur industry with Koltiska Original, KO 90,

Vodka and Winter-mint Liqueur. The creators say all of the options, like the cowboys of the West, are a perfect blend of strong yet smooth. Stop into the distillery in Sheridan, take a tour and sample the goods.

Art galleries and studios King’s Saddlery | King Ropes The store, located in the heart of downtown Sheridan, is a complete western tack store, but the employees’ specialty is ropes. All of the ropes are stretched, sunned, tied straight and are ready to use. The ropes produced in Sheridan are shipped worldwide and carry a family name full of tradition — both for its ropes and saddle-making prowess — in rodeo and ranching communities.

Farmers markets at Landon's Greenhouse and Nursery and downtown Landon’s hosts a year-round local foods and farmers market at its location on College Meadows Drive. From October through April, sellers are indoors from 10 a.m. to noon each Saturday, but the group moves outside from April until the weather holds, each Saturday from 9 a.m. to noon. The downtown farmers markets take place each Thursday over the summer, usually beginning in late June and running through mid-September. Both markets feature freshly grown produce and meats alongside baked goods and specialty items like cheeses, ice cream, yogurt, honey, coffee and other items. Beyond the food, the downtown farmers market often coincides with the Third Thursday street festivals (which occur on the third Thursday of each month from June through September). The festivals highlight local businesses and many crafters.

You cannot get much craftier than art itself. From SAGE Community Arts in downtown Sheridan, Expressions Art Gallery on Broadway Street, The Brinton Museum in Big Horn and others spread throughout the county (Ucross Foundation, Jentel, Gallery on Main, etc.), the sheer

amount of art on display in Sheridan is shocking. You can even ﬁnd pieces for sale in local coffee shops like Andi’s. Whether you’d like to support the arts by perusing and purchasing from a local or you’d like to try your hand at painting, pottery or jewelry making — options abound to get your craft on.

Cowboy Creamery Louis Mitchell made a living in civil division construction before creating western-style ice cream on North Main Street. So far, Legerski Sausage Company and Kendrick Park ice cream have supported his efforts and sell the ice cream from their locations. The ice cream base derives from both American and French-style ice cream recipes, in which the

only difference is eggs. Mitchell produces superior ice cream, which requires starting with 15 percent cream in the base recipe. Most ice creams are deﬁned as premium or ice milk, in which the Department of Agriculture requires 10 percent cream or less, with whipping or overrunning the ice cream up to 100 percent.

Above: Leather tool work can be seen on most of the saddles sold at the King’s Saddlery.

Right: A vendor displays tomatoes during the weekly Farmers Market Thursday on Grinnell Plaza.

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A localâ&#x20AC;&#x2122;s guide to Sheridan and Johnson counties in the palm of your hand. Arts and culture, outdoor adventures, restaurants and bars, family activities, and much, much more.

Explore the all-new app at TheSheridanPress.com/MyBighorns.

Community of

STORY Above: The Model A club drives in the parade during the annual Story Days in the mountain community.

ithout an ofﬁcial government structure, Story thrives with community participation. The unincorporated town is just far enough out of the city limits to feel mountainous without completely escaping from life’s necessary amenities.

STORY BRANCH LIBRARY The cute little nook nestled into the pines of Story offers plenty of options for local residents to escape into the pages of a good book. The library hosts regular events and activities for community members of all ages. For more information, see the website at sheridanwyolibrary.org/story-branch.

STORY WOMAN’S CLUB The Story Woman’s Club has been active in the community since it was ﬁrst organized in 1919. The building is a popular spot for public events, meetings and the club’s annual turkey dinner. The club’s two chief projects are the maintenance and preservation of the club building and the serving of dinners to any bereaved family in the community. The group rents its clubhouse space for weddings, receptions, parties and family gatherings.

PENROSE TRAIL This popular trail allows for motorized trafﬁc such as dirt bikes, ATVs and more. It provides a gateway to the Penrose and Little Goose areas. It’s rough and heavily used year-round. The trail offers opportunities for ﬁshing in the Kearny Reservoir, Willow Park Reservoir and Cloud Peak Reservoir. It’s also a popular hiking trail.

STORY FISH HATCHERY AND VISITOR CENTER This Wyoming Game and Fish Department operation is one of 10 operated in the state. It’s located in the pine forest at the base of the Bighorn Mountains, offering visitors a unique opportunity to observe ﬁsh and local wildlife. The original hatchery buildings were built in 1909 to serve the needs of northern Wyoming. Throughout the years, Story Fish Hatchery has undergone significant renovations to keep up with new technology in ﬁsh culture and is the oldest continuously operating hatchery in the state. 56

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Town of

RANCHESTER T

he little town of Ranchester sits directly off of Interstate 90 and serves as the gateway to the Bighorn Mountains. A great ďŹ rst stop before heading up the hill, Ranchester boasts several in-town camping locations, a countywide favorite eatery â&#x20AC;&#x201D; Wyoming Buckshot Saloon â&#x20AC;&#x201D; and lands rich in generations of agricultural businesses.

F ĂĽ ĂĽ ĂĽ The mountains of the West are well-known for their archaeological and paleontological discoveries. This museum, dedicated to the Tyrannosaurus Rex, is small but packed with goodies. For more information, call 307-655-3359.

CONNOR STATE PARK

Above: Mike Dawson, the owner at the T-Rex Natural History Museum, explains in detail what made the tyrannosaurus so lethal.

The Connor BattleďŹ eld State Historic Site includes 20 camping and picnic sites in an oxbow of the Tongue River. The site also includes two restrooms, a playground and horseshoe pits. Events are held here throughout the summer, so check the local community calendars for more information.

GEAR UP Did you start heading toward the mountains only to realize you left a piece of gear at home? Stop by the Steamboat Trading Post. The shop is located in the Ranchester Mercantile, where farmers markets also pop up throughout the summer months.

TONGUE RIVER VALLEY COMMUNITY CENTER The Tongue River Valley Community Center has two locations â&#x20AC;&#x201D; one in Dayton and one in Ranchester. Both offer ďŹ tness opportunities, childrenâ&#x20AC;&#x2122;s activities and more. See a full slate of offerings and a schedule of events at trvcc.org.

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Town of

DAYTON Above: Runners traverse through Tongue River Canyon during the Bighorn Trail Run

Left: A child rides his bike past the Dayton Mercantile.

ongue River Canyon winds through massive rock formations from the Bighorn Mountains into the small community of Dayton. Despite its small population, citizens pride themselves on the beauty in their municipality. Parks, pools, art and eateries are available for local or tourist enjoyment.

ART BADGETT SWIMMING POOL While Sheridan has the Kendrick Pool, Dayton offers a popular summer destination for area families. The pool is open in the afternoons for open swimming throughout the summer.

DAYTON MERCANTILE This historical building sits near the center of Dayton, offering vintage and antique collectibles and gifts. The shop also sells locally made candy, treats, soft-serve ice cream and more. Stop in for a snack on your way up the mountain or as you head back to Sheridan after a long day in the Bighorns.

ARTFUL EXPERIENCES If you enjoy art, Dayton will feel like a little slice of heaven. The small mountain town is home to Painted Skull Studio, Dog Paw Pottery, the Hans Kleiber Studio Museum and the Gallery on Main. The Kleiber studio is a historic log cabin used by the German-born etching artist from 1887 to 1967. Itâ&#x20AC;&#x2122;s located less than 1 mile from where he originally built it behind his home. The Gallery on Main offers art, treats and a tasting room for the Jackson Hole Winery.

SCOTT BICENTENNIAL PARK The park offers a variety of recreational opportunities, including a playground, skateboard facility, basketball courts, horseshoe pits, volleyball and baseball facilities. A walking path also runs through the park. 60

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CORNER GROCERY

ATM • Groceries • Hunting & Fishing Licenses Gas • Diesel • Propane • Beer • Wine • Liquor

415 Main in Dayton 307 • 655 • 2534

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Community of

BIG HORN O

nce the largest community in the county, Big Horn sits near the base of the Bighorn Mountains. But when the railroad came to Sheridan in the 1890s, residents flocked to the hub. The unincorporated community has a storied history, including a visit from Queen Elizabeth II, who stayed in the area in 1984, and Ernest Hemingway, who finished his draft of “A Farewell to Arms” in the area in 1928. If you’re looking for a quiet afternoon with breathtaking views, Big Horn offers easy access, lush fields and cozy attractions.

POLO Two polo clubs call the Big Horn area home — Big Horn Polo Club and the Flying H Polo Club. If you’re channeling your inner “Pretty Woman,” stop by to stomp divots. Bring a picnic and enjoy some of the best polo in the country against the backdrop of the Bighorn Mountains. The Big Horn Equestrian Center hosts matches throughout the summer, most all of which are free of charge for spectators.

LOCAL FARE If you worked up an appetite hiking the Red Grade Trails located just outside of Big Horn, stop by the Big Horn Mercantile, which has been a staple since 1882 and has served as a variety of stores and restaurants over the years. Now, it’s a brick-oven pizza stop. The Brinton Museum also boasts a bistro with breathtaking views.

THE BRINTON MUSEUM Located on the 620-acre Quarter A Circle Ranch, The Brinton Museum offers a stunning collection of Western and Native American art. The property where The Brinton Museum is located was homesteaded by the Clark family in 1880. The property was then sold to William Moncreiffe. The Moncreiffes established the Quarter Circle A Ranch and built the ranch house in 1892. In 1923, the Moncreiffes sold the 640-acre Quarter Circle A Ranch headquarters to Bradford Brinton. The museum still includes the ranch house and a garden that evokes envy in greenthumbs who visit.

Top: Polo players practice at the Big Horn Equestrian Center. Middle: The Big Horn Mercantile Co. sits on Johnson Street. Bottom: Flowering Iris stand in the garden in front of the ranch home at The Brinton Museum near Big Horn.

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Town of

CLEARMONT I

n 1890, the Pratt & Ferris Cattle Company controlled the valley where the town of Clearmont now rests. By Sept. 28, 1892, the original town of Clearmont was platted and ﬁled with the county. The town is said to have derived its name from the Clear Creek that ﬂows nearby and the view of the Bighorn Mountains in the distance. In decades past, Clearmont served as a shipping point for cattle and became a terminal point in 1914. Now, the town, located on the east side of Sheridan County, offers a quiet living nestled into the prairies and ranches of Wyoming. Clearmont boasts three parks and a number of historical sites.

Above: The water tower stands at Branding Iron Park in the town of Clearmont.

BRINGING COMMUNITY TOGETHER The town’s community center includes the branch library, offering books, magazines, newspapers, DVDs and more for residents east of Sheridan. In addition, the community center serves as a space anyone can use for receptions, meetings and parties. It has a kitchen and the space can be used free of charge.

SLICE OF HISTORY Clearmont has its own Clearmont Historical Center, which got its start years ago, when a group of local residents conducted research and gathered photos and stories about the area for a book. All of that history sat in storage for 25 years, but in 2014, the Clearmont Historical Group decided it needed an ofﬁcial building to store the materials. Now, the facility offers a resource and research room along with a museum on Front Street. The town also has a historical jail, built in 1922, on the National Registry of Historic Places.

UCROSS FOUNDATION Raymond Plank founded the nonproﬁt in 1981 with the mission of fostering fresh, innovative thinking in visual arts, literature and music. The organization provides work space and uninterrupted time to visiting artists who participate in the residency program. It also offers locals and tourists a chance to explore the art gallery, located in the Big Red Barn.

A BITE As one of the only businesses in town, the Clear Creek Stop offers lodging, fuel and a bite to eat. The shop has a small grocery selection and a café, too. It’s a great spot to have a cup of coffee and get to know the locals.

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Local ART SCENE T

he natural beauty encompassed in Sheridan County serves as a perfect place for artists to become inspired and share their works with a supportive and discerning community. Sheridan has been pegged as a serene

getaway from the normal hustle and bustle of big-city art hubs. The wide open spaces and quiet, the blinking stars and waving wildﬂowers all draw artists to the Sheridan area. Add in a backdrop of the Bighorn Mountains, and inspiration often runs wild.

Pair those factors, too, with the area’s philanthropy: A number of local nonproﬁts and organizations cater to creators and those who appreciate their work. Here’s a look at what the area has to offer in terms of art attractions.

On stage While theater season typically runs from the fall through the spring, local venues still have plenty to offer through the summer months. Many organizations host fundraisers, shows and other events at the WYO Performing Arts and Education Center, Whitney Center for the Arts and Carriage House Theater. Plus,

youth theater camps run through the summer, so productions can be found through programs such as Tandem Productions. Local bars also frequently host live music performances throughout the summer. So kick back, grab a beverage and dance under the western stars.

Above:

John Goodell, as Nagg, falls asleep while Hamm tells one of his stories during a dress rehearsal of the Civic Theatre Guild’s production of Samuel Beckett’s “Endgame” at the Carriage House Theater.

Left:

Sarah Sample performs at the Whitney Center for the Arts Concert Hall. The performance promoted the award-winning songwriter’s latest work Redwing, which is described as a spiritual “breakup album” she composed after she left her family’s religion.

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Galleries - art at its finest

If you are up for a drive, head east to the Ucross Foundation, where artists in residence ﬁnd solace and inspiration in the open plains. The gallery, located in the Big Red Barn, has rotating exhibits. Depending on the time of year, you might even catch up with one of the artists in residence. If you are still looking for a nice drive but want to stay a little closer to home, explore the historic ranch house or the galleries housed at The Brinton Museum. Set some time aside; the museum, located in Big Horn has expansive collections of

Western and American Indian Art. Special exhibits also draw visitors to the site. Plus, the view from the Brinton Bistro is nothing to shrug off. In downtown Sheridan, you’ll find SAGE Community Arts. The nonproﬁt gallery, located in the heart of the city, features member shows, classes and more. Businesses such as Expressions Art Gallery and Framing feature work from local artists. They also host classes and events throughout the year. In the northern part of the county, Gallery on Main in Dayton, Painted Skull Stu-

dio and Dog Paw Pottery offer plenty of options on the creative side.

Above left: Carol Kolf looks at paintings during the artist reception for the “Modern Masters” art show at SAGE Community Arts.

Above right: From right, Wallace Bearchum,

Merlin Crazymule, Donovan Taylor and Mary Jane Goggles dance to celebrate their culture at The Brinton Museum for Native American Heritage Day.

Outside art If you want to take in local art but enjoy the summer weather, opt for a stroll through downtown to check out the sculptures that line the sidewalks. They include a mix of styles and subjects, including western figures, abstract pieces, wildlife and more. You can find a full list of sculptures at sheridanpublicarts.com. You could also stroll through Kendrick Park with an ice cream cone to explore the carvings by a local artists. Keep an eye out for an ice cream cone, a jumping fish and other fun figures.

Right:

A crowd gathers around after a sculpture is unveiled during the dedication ceremony for Leonardo da Vinci’s Horse at the Downtown Sheridan Association on the corner of Coffeen Avenue and Main Street. 68

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Museums Trail End State Historic Site

The 13,748-square-foot building known as Kendrick Mansion provides visitors with a glimpse into life during the period of 1913 to 1933 as seen through the eyes of John B. Kendrick and his family. The authentically furnished rooms are open for visitors and often reﬂect a different theme each year.

Sheridan County Museum

If you want a look at Sheridan County from the eyes of the local historical society, stop into the museum, located on East Fifth Street. Permanent exhibits include a look at coal and the Tongue River Tie Flume. The museum, which is undergoing renovations, also routinely offers activities for younger members of the family.

Don King Museum

Located behind King’s Saddlery, King Ropes, this museum houses more than three decades of the King family’s dedication to western and cowboy memorabilia. Hundreds of saddles line the walls and can be found alongside wagons, coaches, Native American artifacts and more.

Above: The Sheridan County Museum recently underwent a remodel.

istory buffs ﬁnd plenty to do throughout Sheridan County, from historical battle sites to museums ﬁlled with exhibits displaying local culture. Most sites have a small or no fee to enter and provide ample opportunities for young and old alike to learn about people of the past.

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Bozeman Trail Museum

Today, Interstate 25, running from Douglas to Buffalo, and Interstate 90 from Sheridan to Three Forks, Montana, cover roughly the same general route as the historic Bozeman Trail. Traces of the trail remain, such as a well-preserved blacksmith shop built by the Rock Creek Stage Line in 1879. The shop, located in Big Horn and home to the Bozeman Trail Museum, now includes Native American artifacts, dentistry tools, photos of the area, pioneer clothing, books, tools and more.

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Battlefield sites Wagon Box Fight

The Wagon Box Fight is known as one of the most unusual battles in the history of the West. Fought on Aug. 2, 1867, about 5 miles west of Fort Phil Kearny near the town of Story, the battle pitted an estimated 1,000 Native Americans under Chief Red Cloud’s command against a handful of soldiers and civilians under the command of Capt. James Powell. Powell and 26 soldiers and six civilian woodcutters were camped about 5 miles from Fort Phil Kearny when the Indian forces attacked. They took cover inside an oval of wagon boxes used as a stock corral. They held off the Lakota Sioux warriors from behind 14 wagon boxes with their new rapid-fire rifles until a relief force arrived from the fort. Three white men were killed and two wounded inside the wagon box corral. Native American casualties were estimated between five to 60 killed and five to 125 wounded.

Location:

Take exit 44 off Interstate 90 to ﬁnd Fort Phil Kearny State Historic Site. The Wagon Box Fight State Historic Site is located off Wagon Box Road.

Online: www.fortphilkearny.com/wagon-box-battle-history

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Located in Ranchester off Interstate 90, Connor Battleﬁeld State Historic Site was where the U.S. Army and the Arapahoe tribe met in the Battle of Tongue River on Aug. 29, 1865. The battle is considered the most important engagement of the Powder River Expedition of 1865. It caused the Arapahoe to ally with the Sioux and Cheyenne tribes at the Fetterman Fight just a year later. Today, the park has picnic areas, a playground, overnight camping facilities, ﬁshing access and historic interpretations. A diorama created by Sheridan resident Tom Warnke and several area residents was dedicated to the town as part of the 150th anniversary commemoration in 2015.

Location:

Two blocks off U.S. Highway 14 in Ranchester

Phone: 307-655-2283 Online: wyoparks.state.wy.us/index.php/places-to-go connor-battleﬁeld

Below: Native warriors chase after soldiers in a wagon during

Phone: 307-684-7629

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the reenactment battle for the 150th anniversary of the Wagon Box Fight at the Fort Phil Kearny State Historic Site.

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Battle of the Little Bighorn

Located over the border in Montana, the Little Bighorn Battleﬁeld National Monument and battle site is a good day trip to take from Sheridan. On June 25, 1876, without authorization from his superior ofﬁcers, Lt. Col. George Armstrong Custer led his men into an ambush that killed more than 250 men, including Custer himself. The battle was a crucial engagement because it was the last major Native American victory in North America. The site includes a museum and historic interpretation of the battle.

Location:

The battle site is located in Crow Agency off of exit 510 on Battleﬁeld Tour Road 756.

Phone: 406-638-3216 Online: www.nps.gov/libi/index.htm BATTLE OF THE ROSEBUD

Rosebud Battleﬁeld is associated with the lead-up to the Battle of the Little Bighorn. The battle represents the proactive position of the 1,500 Sioux and Northern Cheyenne as they forced the withdrawal of Brigadier General George Crook’s 1,000 troops at Rosebud Creek. The presence of thousands of warriors and soldiers on the ﬁeld on June 17, 1876, made the day one of the largest battles of the Native American wars. Just eight days later, because Crook’s troops were withdrawn from the war zone to resupply, they were not available to support Lt. Col. George Armstrong Custer and his troops at the Battle of the Little Bighorn.

Location:

Take Wyoming 338 (also known as Decker Road) into Montana. Follow the road until you reach the entrance to Rosebud State Park near Busby, Montana.

Phone: 406-757-2298 Online: www.stateparks.mt. gov/rosebud-battleﬁeld FORT FETTERMAN

The Fetterman Fight, also known as the Battle of the Hundred-in-the-Hands, occurred Dec. 21, 1866, between the Lakota, Cheyenne and Arapaho Native Americans and soldiers of the U.S. Army. All 81 men under the command of Capt. William Fetterman were killed. The U.S. Army’s defeat by Native Americans was one of the worst in U.S. history. Today, visitors can see the exact locations where battle maneuvers took place, about 3 miles from Fort Phil Kearney and 20 miles south of Sheridan. More than 30 interpretive signs tell the story of the conﬂict from the perspectives of both the military and Native Americans.

Location:

Take exit 44 off Interstate 90 to ﬁnd Fort Phil Kearny State Historic Site.

Phone: 307-358-9288 Online: www.fortphilkearny.com/fetterman-battle-history THESHERIDANPRESS.COM

PARKS pathways AND

Sheridan’s system of walking paths is well maintained and offers a range of green spaces, walking trails and biking paths, as well as opportunities to enjoy local ﬂora and fauna, including the bison and elk residents of Kendrick Park.

LEGEND CONSTRUCTED, HARD-TOP PATHWAY CONSTRUCTED, SOFT-TOP PATHWAY ON STREET PATHWAY 2017/2018 IN-DESIGN 2018/2019 PATHWAY PARKS

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LODGES The lodges of the Bighorns each offer something different for visitors. Cold drinks and snacks, ATV rentals, cabins and rooms to sleep — you’ll likely ﬁnd what you’re seeking at one of them. On the north side of the Bighorns, you’ll ﬁnd Arrowhead Lodge,

Elk View Lodge, Bear Lodge and Wyoming High Country Lodge. On the southern side, you’ll find South Fork Lodge, Meadowlark Lake Lodge and Deer Haven Lodge. To learn about what each has to offer, visit their websites.

RENTALS If you want to spend a night in the mountains with a little more privacy than a lodge can offer, look into renting one of the facilities offered through the Bighorn National Forest. Muddy Guard cabin is just 24 miles west of Buffalo but feels worlds away no mat-

ter the season. Muddy Guard, along with Pole Creek Cabin, can be rented year-round. The Sheep Mountain Look, also outside of Buffalo, is open in the summer months, offering beautiful views from the windows that form the cabin’s walls.

MEDICINE WHEEL NATIONAL HISTORIC LANDMARK While the drive to this spot takes some time from Sheridan (a 46-mile drive), many visitors say the impact of the site makes it worthwhile. Constructed approximately 700 years ago, the Bighorn Medicine Wheel is believed to have been built by members of the Crow Tribe before the tribes that now occupy the area arrived. The landmark is made of rocks gathered in the area and arranged into a

“wheel” with 28 spokes about 8 feet long that radiate from a center pile of stones. The piles of rocks at the end of each spoke line up with stars to mark important dates in Crow culture. To get there, follow Highway 14 west and turn onto U.S. Highway 14A. Then turn onto Forest Service Road 12 and travel 2 miles to the parking area. The medicine wheel is about a 3-mile roundtrip hike.

Below: Medicine Wheel National Historic Landmark offers a glimpse into the past.

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EVENT Highlights 2019

MAY

JUNE

>=F>7 26TH ANNUAL ROCKY MOUNTAIN LEATHER TRADE SHOW

1 THE DEAD SWEDE HUNDO RACE | RIDE | TOUR

Find all your leather shop needs under one roof at the Sheridan Holiday Inn. Over 60 leather-related suppliers, manufacturers and dealers will be at the show, which is great for hobbyists, artists and professionals. Admission is free. An international event with how-to workshops starting earlier in the week. For more information, see www. leathercraftersjournal.com or call The Leather Crafters & Saddlers Journal at 715-362-5393.

A@FA= HANG GLIDERS FLY-IN Enjoy watching and photographing hang gliders from across the nation soaring above the Bighorn Mountains’ Sand Turn, west of Sheridan. For more information, contact Johann Nield at wyomingwings@wyoming.com.

26 EATONS’ HORSE DRIVE Stake out a viewing spot and watch up to 100 horses cowboy-driven through Sheridan, passing the Wyoming Information Center at approximately 9 a.m. down Fifth Street past the Sheridan Inn, out to Eatons’ Ranch, the oldest dude ranch in the nation. For more information, call 307-655-9285 or email info@eatonsranch.com.

Right

Joyce Walter of Montana takes a break from selling produce to strum a tune for those attending the Sheridan Farmers Market.

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Don’t miss the premier gravel, single track and pavement race of Wyoming’s Bighorn Mountains. For more information, call 307-763-4481 or see www.thedeadswede.com

1 BOTS SOTS REMOUNT HORSE SALE The sale brings together the best horses from an array of disciplines, offering elite rope horses, polo ponies, charro horses and ranch geldings. For more information, see www.botssotsremount.com.

JUNE >@FJULY 1 WILDFLOWERS PEAK SEASON Meander through the majestic Bighorn Mountains on Scenic Byways 14 or 14A for the added beauty of the wildﬂower season — and maybe even get a glimpse of mountain wildlife.

>6F>@ BIGHORN MOUNTAIN WILD & SCENIC TRAIL RUN Hundreds of runners from across the U.S., Australia and Europe compete in 100-mile, 52-mile, 32-mile and 18-mile races in the Bighorn Mountains west of Sheridan. For more information, see www.bighorntrailrun.com, call 307-673-7500.

>FA HOOP JAM The 19th annual 3-on-3 street basketball tournament provides wholesome family entertainment with 18 courts and 800 participants. A registration and welcome barbecue is set for the Friday evening prior at Sheridan High School. For more information, see www.hoopjamwyo.org.

2 START OF POLO SEASON Polo practices, games and tournaments happen up to four days a week through Labor Day weekend at the Big Horn Equestrian Center or the Flying H Polo Club in Big Horn. For the Big Horn Polo Club (playing at the Equestrian Center), call 307-674-4928 or see www.thebighornpoloclub.com. For the Flying H Polo Club (high goal polo), call 307-674-9447 or see www.ﬂyinghpolo.com.

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The Bighorn Mountain Wild and Scenic Trail Run in Dayton draws hundreds of runners from around the world every year.

JUNE

ĂĽA;F 9ĂĽ>7ĂĽ SHERIDAN FARMERS MARKET Pick up fresh produce and craft products very Thursday from 5-7 p.m. on Grinnell Plaza. Call Downtown Sheridan Association at 307-672-8881 for more information.

ĂĽA;F 9ĂĽ>7 3RD THURSDAY STREET FESTIVAL Enjoy family fun, food, live music and fabulous vendors on the third Thursday of each summer month, 5-9 p.m. on Sheridanâ&#x20AC;&#x2122;s Main Street. For more information and vendor inquiries, call the Downtown Sheridan Association at 307-672-8881.

JULY 4 TOWN OF RANCHESTER 4TH OF JULY CELEBRATION Join the day-long Fourth of July celebration. For more information, call 307-655-2283.

4 4TH OF JULY CELEBRATION Live music is followed by a spectacular ďŹ reworks display at dusk at the Big Horn Equestrian Center (south of Sheridan). For more information, call the equestrian center at 307-673-0454.

Enjoy brewfest fun at Antelope Butte Mountain Recreation Area, with activities for the whole family. The facility is located in the Bighorn Mountains at U.S. Highway 14 and Fun Valley Road. For more information, see www.antelopebuttefoundation.org.

<F>? SHERIDAN WYO RODEO WEEK Join in the Sheridan WYO Rodeo fun all week long. In addition to four nightly PRCA rodeos and morning slack (preliminary elimination) performances July 10-13, this week includes the First Peoples Indian Powwow, World Champion Indian Relay Races, parade, street dances, boot kick-off and barbecue, carnival, pancake breakfast, Beds Along the Bighorns races, Sneakers & Spurs Run and more. From the ďŹ rst boot kicked off â&#x20AC;&#x2DC;til the last tailgate shuts, the Sheridan WYO Rodeo is a tradition to remember. For event details, tickets and schedules, see www.sheridanwyorodeo.com.

>7FA> ANTELOPE BUTTE SUMMER FESTIVAL

Right:

Dan Sears stands by his â&#x20AC;&#x2DC;64 Ford Galaxy during the annual KARZ Rod Run.

A7 BIGHORN MOUNTAINS BREWFEST

JULY

@F5 KARZ ROD RUN Take in the annual car show with 150 hot rods, muscle cars, classic cars and trucks on Main Street (Dow to Alger) with vendors on Sheridanâ&#x20AC;&#x2122;s Grinnell Plaza. Awards will be presented to winners as judged by the public. For more information, see www.karzclub.org.

The ďŹ fth annual festival in the Bighorn Mountains includes morning yoga, trail runs, mountain bike races, live music, vendors and kids activities. The event kicks off Friday night and goes through Sunday with plenty of on-site camping available. For more information, see www.antelopebuttefoundation.org.

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EVENT HIGHLIGHTS

JULY

AUGUST

SEPTEMBER

A5FA< DAYTON DAYS

>F@å SHERIDAN COUNTY FAIR

DATE TBD WYOMING THEATER FESTIVAL

The 43nd annual festival will celebrate the community of Dayton. For more information, see www.daytonwyoming. org or contact the town hall at 307-655-2217.

Family fun focused on livestock and craft competitions and special events. Admission is free. For more information, call 307-674-2980.

The annual theater festival includes performances of four to ﬁve new plays, by playwrights and actors from all over the country, rotating every afternoon and evening over an approximately 10-day period, along with workshops, tours, readings and more from morning to night. For more information as the 2019 festival develops, see www. wyomingtheaterfestival.com or contact DannyLee Hodnett at info@wyomingtheaterfestival.com.

A?FA5 STORY DAYS The 32nd annual festival celebrates the community of Story. For more information, see www.storywyoming.org or contact Zack Houck at zkhatladas@ yahoo.com.

24 SUDS N’ SPURS

Above: A child waits for the interviewing process of the static exhibit during the Sheridan County Fair at the Sheridan County Fairgrounds Exhibit Hall.

Below:

A large model plane waits to be ﬂown during the Flying Cowboys annual ﬂy-in event.

The eighth annual Sheridan Brewfest features brewers from all over the region providing tastings of their ﬁne brews for your vote in the People’s Choice category. Enjoy unlimited beer sampling, live music and food at this annual event at Whitney Commons Park from 2-7 p.m. For more information, call the Sheridan County Chamber of Commerce at 307-672-2485 or see www.sheridanwyomingchamber.org.

>FA DON KING DAYS “Old West” rodeo events include match bronc riding, steer roping and end-of-season polo cups. The Big Horn Equestrian Center provides open space and no-fence setting in the majestic mountain foothills south of Sheridan. The family-oriented celebration honors renowned saddle maker Don King. Also included is the World Championship Blacksmiths Horseshoeing Contest, starting Sept. 2. For more information, see www.donkingdays.com.

5F= FLYING COWBOYS ANNUAL FLY-IN Pilots from five states with 200 remote-powered planes will display and fly from dawn to dusk. See all types of planes — from small electric-powered flyers, up to 10-foot wingspan giants powered by large gasoline engines. Admission is free. For information, call 307-763-1467.

FOR AN UPDATED LIST OF EVENTS, SEE THE COMMUNITY CALENDAR ONLINE AT

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Sheridan County

CHURCH Share the Spirit at

First Christian Church Visit our memorial gardens, stained glass windows and thrift store (Tues/Sat), three blocks east of Main St.

Sunday Worship 102 S. Connor 8 am & 10 am 307.674.6795 www.sheridandisciples.org

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SHER IDAN PR E S S

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DIRECTORY 1959 E. Brundage Ln. 1/4 mile east of I-90 on Highway 14 P.O Box 6522 gracebaptistsheridan.org

Independent • Fundamental Stephen R. Anderson, Pastor Office 672-7391 Home 672-7189 Sunday: 10 AM Sunday School 11 AM Worship • 6 PM Service Wednesday: 7:00 PM Service

ST. PETER’S EPISCOPAL CHURCH Corner of W. Loucks and Tschirgi St.

Sunday Service Times 7:30 am & 10:00 am - Holy Eucharist

Sunrise Assembly of God 570 Marion Street Sheridan, WY 82801 • 674-8424

PASTOR JOHN D. JACKSON, JR. 10 AM Sunday School

Phone: 674-7655

11 AM Morning Worship Service

1 South Tschirgi St. • Sheridan, WY

Wednesday 6:30 PM Bible Study

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Local Services

Health & Wellness 84

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SHER IDAN PR E S S

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Sheridan County

CENSUS DATA

ccording to U.S. Census Bureau data, Sheridan County is home to 30,233 residents. The city of Sheridan has 17,873 residents.

CITY OF SHERIDAN • 17,873 TOTAL RESIDENTS (2017 ESTIMATE)

• Female: 52.1 percent • Under 18: 21.8 percent • Persons 65 and older: 18 percent

SHERIDAN COUNTY • 30,233 TOTAL RESIDENTS (2018 ESTIMATE)

• Median household income 2013-2017: $56,455 • Percent of people 25 years and older with a high school diploma: 95.3 percent • Percent of people 25 years or older with a bachelor’s degree or higher: 31.3 percent • Persons below poverty level: 9.1 percent • Mean travel time to work: 16 minutes

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Wyoming INFORMATION CENTER 1517 E. FIFTH ST. IN SHERIDAN | 307-673-7121 | WWW.SHERIDANWYOMING.ORG

isit the Wyoming Information Center, located on the east side of Interstate 90 at the Fifth Street exit, to start your Sheridan adventure. The center offers friendly specialists to aid with any travel needs, as well as 24hour public restrooms inside the building, a kiosk where you can check out the area’s different points of interest, a children’s playground, a

mini-museum and a picnic area with panoramic views of Sheridan and the Bighorn Mountains. The information center and museum are owned by the state and operated by the Sheridan County Chamber of Commerce and Sheridan Travel and Tourism. Parking at the facility is ample and able to accommodate vehicles of all sizes. There is also an RV waste disposal site.

You can find: • Sheridan Travel and Tourism offices • 24-hour public restrooms • One-on-one assistance from travel specialists • Brochures on the area’s points of interest • Information kiosk • Dog-walking area • Picnic area • RV waste disposal site • Parking • Panoramic view of the Bighorn Mountains • Wyoming Game and Fish Department regional offices nearby, as are offices for the Bighorn National Forest THESHERIDANPRESS.COM

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