The Vocella Graphic - December 21, 2023

Vol. 1 Issue 8

Thursday, December 21, 2023

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A Community Newspaper Serving Williston and the Bakken Area

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Thursday, December 21, 2023

In this issue About Us

V

ocella, Inc. (pronounced vō-chellä) is a multimedia company that aims to engage, excite, and empower people through compelling and entertaining products and services with a hyperlocal focus on community, business, arts, culture, and entertainment.

We are delighted to introduce the latest chapter in our journey: the Vocella Graphic.

This newly designed newspaper boasts a sleek and modern aesthetic, featuring stunning artwork and informative articles.

Crafting this visually captivating paper has been a labor of love, with our dedicated team painstakingly perfecting every aspect, from its appearance and tone to its expanded coverage area.

Furthermore, nestled inside, you will still find the trusted Community Shopper, complete with all the familiar content you’ve come to rely on. This includes classified ads featuring help wanted listings, rummage sales, and more, as well as business news, events, and community updates.

So, thank you for joining us as we continue to grow and do our very best to serve our communities.

Publishing & Sales Team

From the Designer Dear Valued Readers, Did you know the word holiday is actually Old English, and comes from the word hāligdæg, which means ‘holy day’?

In a social-political climate rife with contempt and vitriol, even the phrase “Happy Holidays” — to be inclusive of all the holidays being celebrated by different religions and cultures at this time — has come under fire.

One thing I think we can all agree on is that what the world needs now is not more hate, contempt, or dehumanization. That last one, dehumanization, is another word to define; it means the process of depriving a person or group of positive human qualities.

In a world where the whole vastness of the Internet can deliver information in seconds and connect people much faster than physical travel or even snail mail... it has also served to separate us more than anyone could have ever imagined, replacing human interaction with likes, shares, and the dreaded keyboard warriors.

I think it’s a lot harder to dehumanize people when you actually make human contact. Meeting others face to face can shift our perceptions. It’s impossible to look into the eyes of another person and deny them of the most basic human tenets: humanity.

Don’t get caught up in the noise this season. Spread joy. Share kindness. Embrace humility. Rejoice in love, and in light, and in all things wonderful.

And remember our humanity.

Falon Justice

Managing Engagement Editor/Sales

Erica Kingston

Copy Editor/Writer

Karolyn Moltzan

Office Hours

McKenna Layne

Reach us by email or phone: Monday - Thursday | 9:00am to 5:00pm & Friday | 9:00am - Noon Office hours are by appointment.

Call 701.572.4851

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Contact Us PO Box 389 1411 West Dakota Parkway, 2A Williston, ND 58801 701.572.4851

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OIL & AG 05 — Insect farm in North Dakota

HOLIDAY RECIPES — Swedish Meatballs Wishing you joy, peace and love this holiday, — Drop Doughnuts Kary Moltzan, — Homemade noodle soup — Rolled Sugar Cookies

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Find us on Facebook and Instagram: @thevocellagraphic and @thecommunityshopper

Visit us online at www.vocellagraphic.com and www.communityshopper.com

NEWS — Teacher retention issue — Brew Your Business

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Socials

Web

PROFILES 03 — Becoming Mr. & Mrs. Claus

CULTURE — Giving Tree — Christmas 1929 at school

Lead Designer

J.C. & Susan LaBar Owners/Publishers

This Issue

LIFESTYLE 08 — Westby Parade & Tree Festival THE COMMUNITY SHOPPER Job listings 04 Community Calendars 06 To Do About Town 07 & Announcements Classified Ads 08 & Realty

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Thursday, December 21, 2023

Profiles

Becoming Mr. & Mrs. Claus THE HEARTWARMING TALE OF RON & GERRI HANSON

“It’s more about the kids than Santa.”

-Gerri Hanson

BY ERICA KINGSTON

T

he month between Thanksgiving and Christmas is heavily laden with to-dos, events and anticipation. Two residents of the Zahl-Williston area have made it their business to be booked full by bringing an age-old tradition of Christmas cheer to those who come to visit.

For nearly two decades now, Ron and Gerri Hanson have spent their holiday season transforming into the very essence that is the magic of Christmas: Mr. and Mrs Claus.

The Hanson’s live ordinary lives 11 months out of the year, but during Christmas time their weekend’s are chalk full of holiday parties, school events, photo sessions and even traveling. Donning their red velvet suits and cheery disposition, Ron and Gerri easily fall into their rolls with a real white beard for Santa and the welcoming presence of Mrs. Claus.

“Well, when you live with a guy that looks like Santa, it’s just what you end up doing,” laughed Gerri about becoming Mrs. Claus by default.

Ron, a Vietnam veteran and retired mailman, began dressing like Saint Nick while on his mail route during the holidays.

Then, while on a trip to Las Vegas, he wore a red t-shirt and began getting asked if he was Santa.

The Hansons decided to turn their one-room cabin on their family farmstead by Zahl, N.D. into the North Pole. For years they used The Shopper to have people call in and set up times to come visit Santa, while Mrs. Claus provided hot cocoa, apple cider and cookies. During one of the boom years, people had figured out where their North Pole on the North Dakota prairie was and at one point they ended up hosting over 50 people in the little cabin.

“When we got done, I told Santa, ‘I’m going union! I need a couple of elves,” Gerri said.

They stopped hosting after that, but the Claus couple began doing parties and appearances at Grenora, where Ron grew up,

PHOTO SUBMITTED BY GERRI HANSON

and other schools and posing for photographer sessions, including the iconic annual Santa photos from Erin Vournas Photography. The Hansons made connections in Minnesota with Indian Island Winery and look forward to playing the part there every year. “(The winery) is full from the time we get there until 5 p.m.,” Gerri said. “We even have adults that come and see us every year to get their pictures taken.”

The people may come wanting to visit with Santa, but Mrs. Claus is the one making sure things run smoothly and kids feel at ease. Gerri is the conversationalist of the two, as she loves talking to the kids, answering their questions and asking the kids about themselves. Together, they feed off of eachother to make the children’s experience a happy one.

“I just say, ‘I was so lucky that I got to come with Santa today because usually I am at home baking cookies and helping feed the reindeer,’” Gerri said. And with a laugh, added, “I think it’s more help for Santa, because

he’s hard of hearing.”

Through the years, the Hansons have become Mr. and Mrs. Claus countless times, even venturing to different towns in Minnesota and Iowa for visits with Ron’s military family’s grandchildren. Getting older and being busy during an already chaotic time of year can take its toll, but the duo doesn’t have plans of stopping anytime soon.

“We plan to continue,” Gerri said. “Santa is kind of ageless and timeless. It’s more about the kids than Santa.”

Wrapping up their 2023 Christmas season with one last visit to the school in Wibaux, M.T., the Claus’s will hang up the red suits, dust off their shiny boots and get some much needed rest just in time for Christmas.

Mr. & Mrs. Claus

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Thursday, December 21, 2023

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News & Updates

Poll: Teacher retention issue Brew Your Business to launch January 10 in ND not improving

BY MIKE MOEN, PRAIRIE NEWS SERVICE

PRESS RELEASE | BARBARA PETERSON, CITY OF WILLISTON

NORTH DAKOTA — Eighty-eight percent of North Dakota teachers feel that school districts will have a harder time keeping enough staff next school year, according to a new poll issued this month.

The survey is from the statewide union North Dakota United. It says the results show teacher retention is a bigger threat to the profession when compared with its other recent polls on the topic.

Monica Klein, a teacher at Fort Lincoln Elementary School in Mandan, said she sees too much burnout among colleagues around the state. She said many teachers, and the parents of their students, are overwhelmed with such concerns as tight household budgets and child-care access, and those stressors are spilling over.

“So just lots of those issues that I noticed,” said Klein, “that are affecting inside of my classroom are coming from outside of my classroom.”

Klein - also the president of the Mandan Education Association - said while the Legislature did approve new child-care investments this past year, she would like to see more support.

WILLISTON, N.D. — 1 Million Cups (1MC) Williston has held its final meeting.

The organization is disbanding at the end of 2023 in favor of a new independent group for entrepreneurs called Brew Your Business (BYB) Williston.

Williston has been a 1MC community for the past seven years. The first meeting was held in March of 2017.

“We felt that the 1 Million Cups program had run its course and we were ready to move onto a new format that will better service our entrepreneurs,” said Cyrena Weeks of the Small Business Development Center and a BYB organizer.

The Williston 1MC was started by Williston Economic Development with support from the SBDC and Williston Area Chamber of Commerce. The same organizations are partnering to bring BYB to Williston.

“We are excited to announce that Brew Your Business will offer a different format that will provide more engagement between business owners, lenders, CPA’s, marketing firms, and anyone else who provides resources and services for small businesses,” said Weeks.

The meetings will be held the second

She also called for a more robust system for bringing new educators into the pipeline.

The North Dakota Department of Public Instruction points to state-level efforts, such as new teacher and principal apprenticeship programs as part of the solution.

Klein said she feels the state shouldn’t lose sight of giving incoming educators a boost, noting added support might not have them thinking about switching professions.

“Not only learning how to teach the curriculum, not only learning how to implement the strategies, not only learning how to be a teacher, but experiencing it,” said Klein, “because I can tell you that in the first five years of my career, I learned so much. And it wasn’t things that I learned in my college education.”

According to the poll, 19% of educators younger than age 30, and 24% between ages 30 and 39, say they plan to retire as teachers.

Survey authors say that represents a sharp contrast to the outlook young respondents have when first entering the profession.

Wednesday of each month in the Teton Lounge on the Williston State College campus. The first meeting will be held on Wednesday, January 10th. The presenters will be the co-owners of The Range Sports Bar and Simulators in Williston. Jeremy Stahowiak and Eli Black will offer a wide range of information about starting and expanding a business. The co-owners are experienced entrepreneurs and have a wealth of information to share.

Participants are invited to begin arriving at 8:30 a.m. for a complimentary cup of coffee.

Specialty drinks will also be available for purchase at the WSC bookstore. The program will start at 9 a.m. with a 20-minute interview with the owners of The Range. Following the interview, attendees are encouraged to participate in a 20-minute roundtable discussion and a 20-minute speed networking session.

“We believe this new format will further expose the resources and services that are available for entrepreneurs in our community,” said Weeks.

For more information visit the Brew Your Business Williston Facebook page.

Greetings from Tim Ritter and The Ritter Brothers Family

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fter 50 years I am retiring, I have had the opportunity to make jewelry, heirlooms and memories with generations of great friends and families, throughout the regional trade area, due only to your generosity, loyalty and friendship, I have only appreciation and respect for each & every one of you. My capable and schooled sons Ethan and Evan will continue to operate Ritter Brothers and the tradition of fine jewelry and gifts, custom designs, expert jewelry repair and outstanding customer service. I will still be available by appointment.

My sincere thanks and gratitude for all the years at Ritter Brothers Diamond Cutters.

Warmest Regards,

Opening Dec. 27 - Jan. 2 11:00 am - 8:00 pm

EVEN LATER ON NYE!

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Thursday, December 21, 2023

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Oil & Ag

Insect farm to make animal feed in North Dakota Chapul Farms goes from ‘Shark Tank’ to working with ethanol plant

BY JEFF BEACH | NORTH DAKOTA MONITOR

We would like to wish everyone

MERRY CHRISTMAS and Happy New Year!

MICHAEL PLACE, CHAPUL FARMS CHIEF TECHNOLOGY OFFICER, EXAMINES A TRAY OF BLACK SOLDIER FLY LARVAE. (PHOTO COURTESY OF CHAPUL FARMS)

NORTH DAKOTA — North Dakota is a leading producer in many ag specialty crops, such as sunflowers, pinto beans and honeybees.

Get ready to add black soldier fly larvae to that list.

With state grants and Mark Cuban of “Shark Tank” as an investor, Oregon-based Chapul Farms is on schedule to break ground in the spring on its first facility to create high-protein animal feed from insects.

The bug farm in the Spiritwood Energy Park east of Jamestown, will use the byproduct from a neighboring ethanol plant to feed the larvae of black soldier flies, then process that larvae into a protein powder for pet food or livestock feed. Waste from the larvae can be used as fertilizer.

Todd Severson is the head of project management for Chapul Farms.

“We’re just trying to replicate nature and doing it in a way that keeps the bugs happy and keeps the humans and our soil happy,” Severson said.

Severson said Chapul Farms will be using a byproduct of turning corn into ethanol from the Dakota Spirit ethanol plant, part of Harvestone, to feed and grow the black soldier fly larvae.

It also will be using wet pulp from sugar beets processed by American Crystal Sugar to feed the larvae.

Severson called it a tray system, where the wet feed is placed on a tray; the young larvae are added and feed for about seven days. Then, the “frass,” or bug poop, is sifted out for fertilizer and the larvae are dried and ground into high protein powder.

In one week, the larvae can convert 1 ton of food waste into 200 pounds of animal feed and 400 pounds of fertilizer, according to Chapul Farms.

Severson said they have commitments for buyers on both the protein powder and the fertilizer but are still finalizing contracts.

“The majority of the adoption in the market is in the pet and aqua markets and

May the spirit of the season bless you and your family beyond measure. May we all be aware of those less fortunate around us this season and may the gift of the Savior fill your heart and home with all the joys this season brings.

where the price point is holding a little higher,” Severson said, but the backyard chickens and poultry market also shows promise.

Ethanol plant benefits The operation will also benefit Dakota Spirit, which typically has to dry the byproducts, known as distillers grains, to be able to ship them off by rail to be used as livestock feed.

Jeff Zueger, the CEO of Harvestone, said having a business next door that can use the grains while they are still wet will cut the ethanol plant’s energy use. That will lower the plant’s carbon intensity score, helping it potentially sell fuel for a premium price in markets, such as California, that have set a low-carbon fuel standard.

“We think that it’s a nice addition to the energy park,” Zueger said. “It’s a good use of some of the existing products that are produced to do additional value-added agriculture and produce a unique product.”

Dakota Spirit sells some distillers grains to livestock operations in the area, but Zueger said about 90% of the feed byproduct is shipped out by rail and needs to be dried to be shipped. The drying process accounts for about half of the energy used by the plant.

“So it’s sort of a win-win for us not having to expend energy and then also allowing us to lower the carbon intensity for the ethanol that we’re producing,” Zueger said.

Construction and jobs Chapul Farms plans to break ground as soon as the weather allows in 2024 and then it will be about 18 months before it will be up and running.

Severson estimates the plant will create 50 to 60 jobs.

“And these will be more like ag tech jobs,” Severson said. “We’ll have a handful of biologists, entomologists and some plant managers, and then some shift workers dealing with all the equipment.”

CONTINUED ON PAGE 8

Early Booking Seed Discounts

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Thursday, December 21, 2023

Culture

Williston’s Giving Trees program helping local families

BY FALON JUSTICE Christmas cheer and goodwill towards all is one of the best parts of the holiday season. Williston is a community unlike any other, and the most significant part of that is the giving hearts found here. People in a community must “be the good” and be willing to make good things happen and do the work to make the change.

Rachel Linn believes in a similar mindset and has started a program in Williston that has had an incredible impact on many: Williston’s Giving Tree program.

“In 2021, we couldn’t find any Angel Trees ( Salvation Army) and I wanted my daughter to purchase gifts for others and Thrivent backed me up,” said Linn on what prompted her to begin Giving Trees.

The Angel Tree program was created

by The Salvation Army in 1979 to provide clothing and toys for children during the Christmas season. The program got its name from the idea of putting the wishes of local children on Hallmark greeting cards featuring pictures of angels and placing

them on a Christmas Tree at the mall. Since then, the program has grown to include Angel Trees nationwide. Contributors remove one or more tags from the tree and purchase gifts for the child or children de-

BY ELIZABETH ANDERSON, SUBMITTED BY ERICA KINGSTON, HER GRANDDAUGHTER

T

he anticipation of the Christmas season arrived early in the first and second grade rooms in the two story brick building which housed the Turtle Lake Public School.

Three weeks before Christmas vacation the 26 pupils were busy making colorful daisy chains from construction paper to decorate their room. A small Christmas tree bought by the teacher, Miss Peterson, stood in the corner. Silver tinsel adorned each branch and a home-made star was fastened to the top.

I recall that several years later my name was drawn to be the winner of the tree in the third and fourth grade room. I proudly carried it home after our Christmas party. That was the first Christmas tree we had in our home.

The knowledge of the forthcoming surprises, that first Christmas in school, thrilled my very soul. There would be ice cream, cake, a visit from Santa Claus and gifts. We could spend 10¢ for a gift for the name we drew.

I never believed in a real Santa. I don’t remember what gift I got that year, but it was mine! I do remember a gift I got several years later: I drew Mildred Bergo’s name and she drew mine. We went shopping together at Andergard’s store and we decided that we would buy each other a drum-shaped bank.

Why we wanted a bank when we didn’t have

a penny to put in it remains a mystery.

When I was in the fifth grade I had the thrill of a lifetime. My teacher, Miss Richardson, drew my name. Her gift to me was a one pound box of chocolate covered cherries. I was in heaven! Never in a thousand years would I even dream of owning a whole box of candy. I took it home, told no one, hid it behind mom’s wardrobe and didn’t share it with anyone. (Speaking to her own children:) Now you kids know why it was so important to me to have a box of chocolate covered cherries in the house during Christmas — even though you kids never cared much for them. My memories of my first Christmas in school are few but precious. I was six years old.

Elizabeth (Betty) Schlichenmayer was born in 1923 and grew up in Turtle Lake, N.D. with her parents and nine siblings. She taught in a rural schoolhouse near Gackle, N.D. where she met and married Jalmer Anderson and together had eight children, 21 grandchildren and many great grandchildren (four of which now reside in Williston.) Betty died in 2013 but left many writings of her life and experiences to her family. The following is her recollection of the Christmas of 1929 at the Turtle Lake public school as a six-year-old girl.

scribed on the tags.

Williston’s Giving Trees has helped many struggling families who need help during the holiday season. The program is not just for small kids, as older children can

also benefit from it too. The program starts its registration and nomination process in the middle of October and makes tags available during the Thanksgiving week.

Linn and her team purchase gifts for all remaining tags, mainly by donation. The most requested items this year are LED Lights for teens and Paw Patrol items for little kids. The program is usually pretty successful and Linn’s favorite part is seeing the joy on the parents’ faces when they receive the gifts.

In 2021, Giving Trees had 165-170 kids; in 2022, they had 700 kids; in 2023, they had 369 kids nominated. The most successful locations for Giving Trees have been the Agri Sports Complex and Walt’s Market. Although it has been a tough year for many families, the community has rallied together to help ensure every single tag is filled. There were 130 tags taken but not fulfilled, but through the community’s support, they could help every child in need.

The act of giving is the reward in itself.

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Thursday, December 21, 2023

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Holiday Recipes Holiday traditions and family favorite recipes

Swedish Meatballs KARY MOLTZAN

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rowing up in a family with very Scandinavian roots, our traditional Christmas Eve meal always consisted of Swedish meatballs, lutefisk, lefse and assorted other sides and sweets.

With the next generation of adults, I will admit, we’ve retired the lutefisk portion of the meal. It seems there are plenty of churches or organizations to provide that delicacy.

Last Christmas, I dropped my slow cooker, smashing the metal, shattering the crock, and scattering meatballs across the floor (thank goodness the gravy wasn’t on them yet). After many a tear were shed (while my husband looked on quizzically, not understanding female emotions at all), I put frozen pizzas in the oven. It’s the only year I can recall not having our traditional Christmas Eve supper. Note to self — put the slow cooker in its final location before filling.

Two of my five kids must eat gluten free, so I substitute the regular bread crumbs with gluten-free bread crumbs found at most grocery stores, or make my own by drying gluten-free bread and using the food processor. I use an all-purpose glu-

MCKENNA WALTER ten-free flour for the gravy - when cooking, gluten-free all-purpose flour can be substituted one-to-one, but not usually when making baked goods.

Swedish Meatballs 1lb ground beef 1/2 lb ground pork 1/2 c. milk 1/2 c. bread crumbs 2 tsp. salt 1/4 tsp. pepper 2 Tbsp. minced onion 2 eggs butter Gravy: 1 Tbsp flour 3/4 c. cream Mix meats together. Beat milk and eggs together, pour over bread crumbs. When soft, mix with meats. Fry onion in butter without browning. Add spices and fried onion.

Work together until light and fluffy, using a potato masher or your hands. Form into small balls and brown. Serve with brown gravy made from drippings, 1 tbsp flour and 3/4 cream.

Homemade beef noodle soup ERICA KINGSTON

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rowing up, each Christmas we drove to Park Rapids, M.N. to spend Christmas at my grandparents and family on Portage Lake. If tradition and sentimentality began anywhere for me, it was here. Like clockwork, we would all arrive on Christmas Eve. Grandma had usually made the noodles that day and they would be laying all over her counters to dry. We would get ready and head to the candle-lit Christmas Eve church service and then back home for the much anticipated noodle soup.

This is not your ordinary chicken noodle soup. Our soup is made with stew meat and thick, hearty homemade noodles. This recipe came from my great great grandmother and it has remained the same even as I prepare it with my children, five generations later. Food is such a connection and I value the tradition of passing it on.

Drop Doughnuts

Homemade noodle soup Fill a large pot with water Simmer meaty beef soup bones and stew meat (1 lb) until meat is tender and falling off the bones Season with salt, pepper and some garlic Meanwhile, make noodles: 3 egg yolks 1 whole egg Dash of salt 3 Tbls. cold water 2 c. sifted flour Mix egg, salt and water well. Add flour until dough isn’t sticky.

(Make at least a double batch.)

Roll out with a rolling pin Roll the flattened dough into a log Place on cutting board and cut ¼ inch thick slices Unroll the noodles Sprinkle with flour Leave to dry until the meat is done and you’re ready to eat Remove the soup bones once meat is tender, pick off the tender meat Put all beef back into the stock Bring to a boil, drop the noodles in. The excess flour will help thicken the soup.

Cook a few minutes until tender Knoblich family special: serve with raw onions and a generous amount of nutmeg!

T

hese are not a ‘traditional’ holiday treat for us, but my mom’s doughnuts are so good we beg her to make them any time we can. She said that she always remembers making them in the heat of August to take out to the field during harvest. However, Christmas seems like a great occasion for doughnuts to us, so we’ve convinced her to make them for the holiday this year. It might also help that they’re my grandpa’s favorite, and he just happens to be coming for Christmas this year, as well.

Since these are drop doughnuts, some special equipment is required. These are not rolled out, they are dropped from a doughnut dropper. A candy thermometer is always a good idea to help keep the lard at the right temperature. This also is an extremely large amount of batter, so make sure you have an extra large bowl.

Drop Doughnuts Beat together: 2.5 c. sugar 6 eggs 2 tsp. nutmeg 1 c. sour cream 1 qt. buttermilk 2 tsp. soda 1 tsp. salt 9 c. flour 4 tsp. baking powder Use a doughnut dropper. Fry in a large dutch oven in lard. Frying temperature should be in the 350-375 degree fahrenheit range. This recipe makes about 100 doughnuts. *You may need to experiment a few doughnuts at a time to get the right consistency for dropping.

This is Fredella Marquart’s recipe from the Lakota Centennial Cookbook in Lakota, N.D.

Rolled Sugar Cookies KYLAR MOLTZAN

I

can’t say this is any family secret recipe, or even anything that you can’t find in any recipe book or google search.

It’s just a basic sugar cookie recipe.

And truthfully, I can’t eat them anymore, because I can’t eat gluten (wheat). So, why did I choose this one to share when my mom asked for my favorite holiday recipe?

I chose this recipe because ever since my youngest sister and brother were big enough to start helping decorate (I’m 10 years older than my sister and 12 years older than my brother), I’ve been making these cookies with them.

It’s a time I look forward to every single year, because for a couple of hours the three of us get to do something together that they are always excited for, and that I have their undivided attention to do. Getting to be the big sister that helps them do “big kid” things is something I treasure, even though they’re really not so little anymore.

I hope it will continue to be something they want to do with me even through their teen years, and maybe after. I don’t look at this recipe as making cookies. For me, and hopefully for them, it’s making memories.

Rolled Sugar Cookies 1 c. white sugar 3/4 c. butter, softened 2 large eggs 1/2 tsp. vanilla extract 2.5 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. salt Beat sugar and butter together using mixer until smooth. Beat in eggs and vanilla.

Stir in flour, baking powder, and salt. Cover and chill dough for minimum 1 hour.

Preheat oven to 400 degrees Fahrenheit.

Lightly dust a work surface with flour. Roll out dough to 1/4 to 1/2 inch thickness. Cut into shapes with cookie cutters. Place cookies 1 in. apart on ungreased baking sheets.

Bake in preheated oven until cookies are lightly browned, 6 to 8 minutes. Cool completely before decorating with icing and sprinkles (that, of course, is the kids’ favorite part!).

Icing: There are so many recipes for amazing icing. We generally keep it simple just using milk and powdered sugar. We don’t use measurements, just keep adding until we get the consistency we want.

Our cookie recipe is adapted from “The Best Rolled Sugar Cookies” by J. Saunders, found at https://www. allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/

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Thursday, December 21, 2023

VOCELLAGRAPHIC.COM

Lifestyle

2023 Westby Parade & Tree Festival

BY HEIDI WHITNEY

W

estby’s 5th annual Parade of Lights and 6th annual Festival of Trees wowed audiences once again on an unseasonably — not too cold — December 10.

Parade marshals Bob and Lorna Lagerquiest ushered 17 other entries down Main Street at 6 pm. Bob and Lorna are longtime residents of Westby — Bob having been born and raised there. The Lagerquists were chosen to marshall the parade by the Westby Development Corporation and the City of Westby for being active and valued community members. The parade and tree festival are sponsored by the City of Westby and the Westby Development Corporation.

ist were Bob Lagerqu alls for Lorna and sh ar parade m honored as hts. rade of Lig the 2023 Pa

i and Always a crowd favorite, Lex first won ily fam and son Jesper Han 2023 place for their entry in the Westby parade.

Jonathan Drawbond wo wed parade goers with his sail boa t float.

Boen Wiseman, son of Hallie and Seth Wiseman poses for a picture before joining his family on their "3 Wise Men and Mary" parade entry.

Karla Christensen and Peggy Bowman were the creators of the winning tree for the 2023 festival.

Christmas Church Services Concordia Lutheran Church Sunday, Dec. 24 9:30 am - Divine Service 5:00 pm - Christmas Eve Candlelight Divine Service of Lessons & Carols Monday, Dec. 25 9:30 am - Christmas Day Divine Service Sunday, Dec. 31 9:30 am - Divine Service 7:00 pm New Year’s Eve

1805 Main St., Williston | 701-572-9021 LCMS | concordiawilliston.com

First Lutheran Church Sunday, Dec. 24 9:30 am 4th Sunday in Advent 4:30 pm Candlelight Service 916 Main St., Williston

A group of Westby Sch ool students caroled through the parade on a Christmas themed trailer.

Faith Lutheran Church Sunday, Dec. 24 10:00 am & 5:00 pm Christmas Eve Candlelight Service Special Music: Harp & Guitar Duet 5:00 pm Communion Located 17 Miles North on HWY 85 701-572-6424 Come sing Christmas carols and celebrate Christmas with us in the quiet of the country!

LifeChurch Assembly of God Sunday, Dec. 24 3:00 pm Candlelight Service 1905 26th St. W., Williston www.lifechurchwilliston.com

These churches invite you to join them in celebrating the miracle of the birth of Christ this Christmas Season.

INSECT FARM

Continued from page 5 Chapul picked the Spiritwood site in part because North Dakota has an excess of the kind of feedstock it needs. Severson also said the state has been helpful.

“North Dakota has just been so upfront-development friendly with resources and things like the APUC funds,” Severson said.

APUC refers to North Dakota’s Agricultural Products Utilization Commission.

Chapul Farms recently got its third APUC grant, $32,500 to pay for a life-cycle analysis of the plant, “to see how sustainable it is and quantify some of those metrics,” Severson said.

Chapul had previously been awarded $52,000 for the concept development phase of the project and $197,000 for the engineering design phase. Chapul Farms has spent roughly $2.5 million on the site-specific design for this project.

About the black soldier fly The black soldier fly is commonly found in the United States. The adult flies are less than an inch long and have no mouths or stingers, living long enough to mate and lay eggs before they die.

The larvae at the Chapul Farms facility will consume about 150 tons of wet feedstock per day, which equals about 50,000 tons per year.

Severson said the facility in the Spiritwood Energy Park just north of Interstate 94 has scrubbers to deal with smells and would not have any significant impact on the area around it. And there’s little chance that the

insects will escape and multiply, Severson said.

“They do all their eating in the larval state, and so they just mate and die as adults, so there’s no risk of an outbreak there,” he said. “They’re beneficial insects in the U.S.” “They live in our compost piles and our manure piles and our dead animals. They help break them down,” Severson said.

Mark Cuban and ‘Shark Tank’ Chapul Farms was founded by Patrick Crowley. In 2014, he pitched an idea to use crickets as a source of protein for humans on the TV show “Shark Tank,” getting an investment from celebrity businessman Mark Cuban.

Crowley eventually changed focus from importing cricket powder to growing his own insects and to the animal food market.

“Cuban reinvested at that point. He’s still very much involved in the project,” Severson said.

Other investors include NexusPMG, a company that focuses on projects that turn waste into something useful.

While North Dakota is first in line for a Chapul Farms facility, the company is looking at other locations, including Kentucky, where bourbon distilleries have a waste problem.

“They’re looking for solutions to get rid of all those spent grains,” Severson said.

Jeff Beach’s original article for the North Dakota Montior, “Insect farm to make animal feed in North Dakota” can be found at https:// northdakotamonitor.com/2023/12/12/insectfarm-to-make-animal-feed-in-north-dakota/