What’s your best bison story?
Yellowstone National Park is, of course, a place where many buffalo roam. So before we debut our Sept/Oct issue that includes several stories from the park, we asked our friends on Facebook to tell us their best Yellowstone bison story. Here’s what a couple had to say:
Teri Garrison: I was roaming the boardwalk near Old Faithful when this beautiful creature wandered up and past. I stood mesmerized as it ambled just feet away from me.
Shanna Mae Swanson: One fall I had planned a camping trip in Yellowstone with a few photographer friends of mine. I left super early to get into the park during sunrise and had made it to the Midway Geyser Basin area just after sunrise. Before I arrived at the parking area, I had noticed a herd of buffalo in the geyser area and thought it would be pretty cool to stop and photograph them. Once I was in the parking area, I set all of my photo gear on the hood of my car to get everything organized. All of the sudden a buffalo came through the trees right in front of my car, and then another and another. The herd of buffalo were stampeding into the parking lot. When I saw the first buffalo I ran to the back of my car (because I had locked my car) and laid up against the trunk to stay out of the way, leaving all of my camera gear on the hood of my car. Here I was in the middle of a herd of bison without a camera and a hundred tourists on the other side of the parking lot taking photos of the bison and of me lying on my car. It was definitely a crazy moment and an experience I will never forget.
To share your answer and pictures, or read more of what our friends had to say, find us on Facebook. We’ll also have some stories in the Sept/Oct issue – out soon.
You can also email stories and photos to email@example.com.
Also, look out for more Fan Feedback questions at fb.com/montanamagazine.
Harvest time: Montana wheat harvest late but protein rich
Ashley Green and daughter Sommer rounded the corner in their John Deere combine and rolled to the semi awaiting their load. The mother swung the boom of the unloader over the truck trailer and let the grain spill.
The boys were right behind. Dallas Green, son Rory, and nephew Kyler Venable moved as fast as threshing speed would allow. It was a good day to be custom cutting winter wheat in Rosebud County. There were combines trundling through grain in just about every field east of Pompeys Pillar. The Greens, from Whitewater, were seeing some better-than-average wheat.
“The protein is about 14 percent and we’re averaging about 50 bushels an acre, which is good for this area,” Dallas Green said.
Wheat farmers pump a year’s worth of sweat into the slot machine hoping for a late summer payout. This year, decent rain across most of the state and light hail damage has made the harvest less of a gamble.
“So far, it’s looking very good,” said Cassidy Marn, Montana Wheat and Barley Committee marketing director. “We’ve had reports from the state grain lab, early reports, very early, about 15 percent in with samples over 13 percent protein and test weights over 63 pounds per bushel.”
Protein is what makes Montana wheat valuable to foreign buyers looking to blend it with ordinary wheat to create flour good for making pasta. Montana farmers normally receive a premium payment for high protein levels, which aren’t usually found in wheat from other parts of the country. Ordinary winter wheat has a protein level of no more than 10 percent. A 13 percent protein level is on the higher end.
Test weights are a good indicator of flour extraction for wheat, with 60 pounds per bushel being the highest grade. Early test weights suggest Montana has a high-quality wheat crop, which it might need to clear the $1 billion value mark for the sixth time in seven years.
There is a lot of wheat on the global market, which is driving prices down. There’s also a lot of protein in U.S. wheat because in regions like the Southern Plains, drought stress drove up wheat protein levels. That means high-protein Montana wheat has unwanted competition and that protein premiums might be lower or nonexistent. It’s the second year in a row that states not known for high-protein grain are crowding Montana’s niche market.
Gulf State wheat protein levels in some cases are above 12.5, Marn said, which isn’t good news for Montana payouts. Roughly 85 percent of the Texas crop has protein levels above 12.5 percent.
There is still a lot of Montana wheat yet to be harvested. Through last week, roughly 65 percent of Montana winter wheat was cut, but just 6 percent of the state’s spring wheat has been harvested, according to the Montana Agricultural Statistics Service. Cool, wet spring weather delayed winter and spring harvests by several weeks.
There were exceptions, like farmer Phil Steinberger, who cut his grain July 13, weeks ahead of his Forsyth neighbors, though his protein levels were closer to 9 percent.
In the extreme northeast corner of Montana, farmer Gordon Stoner said spring wheat and durum crops in his area were still too green to cut and may not be ready until September. Rain in nearby Plentywood is 4.5 inches above average for the year and the summer temperatures have been mild.
“Durum and spring wheat, there hasn’t been any harvested, but the crops look very good,” Stoner said as he harvested peas Wednesday.
Not everyone benefited from a wet 2014 growing season. Dallas Green said it was great to be cutting such abundant wheat near Forsyth after suffering drought conditions in Whitewater, where drought fissures were opening in the parched ground.
“You could lose a 32-inch crescent down those cracks,” Green said.
Throwback Thursday: Unlocking the history of Butte’s long forgotten underground speakeasy
Here’s a fun through back Thursday for you: One the most popular stories of 2014 (so far) the mysterious and wonderful tale of the long forgotten Rookwood Speakeasy uncovered underground in Uptown Butte.
Butte wasn’t necessarily a place that was pro-prohibition. For instance:
“It is estimated,” The Butte Miner reported, “that 150 gallons of whiskey, 1,500 bottles of beer and 30 gallons of wine were destroyed by the hue and cry.”
“The agents, taking advantage of the evening rush hour of thirst quenchers, had little difficulty in entering any of the places,” The Anaconda Standard added. Arrested at the Rookwood was infamous bootlegger and moonshiner Curly McFarland.
The full story is up now.
Learning more: A day in the life of a Glacier mountain goat
What’s a typical day like for a mountain goat living inside Glacier National Park?
A problem has presented itself in Glacier National Park recently because, surprisingly enough, researchers don’t know the answer to that question.
One of the most visible and iconic creatures of Glacier National Park – one that nearly everyone who makes it to the top of Going-to-the-Sun Road sees – is under even more observation these days as researchers try to learn more about the animals.
We told readers about a new study inside Glacier that’s aiming to learn more about goats, and how the increasingly high human presence there is affecting them.
The National Park Service – charged with balancing the delicate interplay between the visitor experience and protecting park resources – launched a Going-to-the-Sun Road corridor study to gather data to design a management plan. In addition to evaluating how to make the shuttle system financially viable, the plan aims to address congestion on the road and trails with an eye to the future. It’s a journey to answer the question of how to manage higher visitation, respond to future impacts and better protect resources.
To get tabs on the human footprint, the study is collecting data on levels of use and time of use on trails, roads and in parking lots.
But one of the big concerns is the increased pressure on wildlife, specifically with the interaction between humans and mountain goats in the Logan Pass area.
If you’ve been to the park this year, you might’ve been stopped by researchers hoping to survey visitors and learn more abou their interactions with wildlife. Researchers are also collaring goats and doing smaller experiments, such as putting predator scat around heavily traveled goat trails to see how the animals react.
It’s a fascinating story about Glacier’s alpine icons and the ENTIRE STORY is online now.
Slideshow: Celebrating Big Sky Country’s summer skies
Once again, our readers and Facebook friends have shared an amazing bunch of photos with us. And what better time than the first week of August to share a few that celebrate the summer skies of Montana?
Here’s a compilation of big sky shots from around the state.
Thanks to Yvonne Moe Resch, Sherry Meyers, John D. Harwood, Natatum Haines, Robin K. Ha’o and Earle Take Photography for the wonderful images.
Find us on Facebook for more.
Take a jaunt down Billings’ Sugar Ave.
There’s a street in Billings called Sugar Avenue, and it ‘s a very appropriately named street. That’s because every winter, more than 1.5 million pounds of sugar is produced at the Western Sugar Cooperative plant.
Contributor Jennifer McKee took us into the refinery in our July/August issue, taking readers through the process of making sugar from Montana-grown sugar beets. It’s quite a process.
The sugar ends up in products across the world, helping to sweeten things you’ve almost definitely eaten (like Wilcoxson’s ice cream or Wheat Montana bread).
But how do you make sugar from a beet? Here’s a quick breakdown of the process:
From seed to sugar
Seed: From mid-April to May, planting season begins for beet farmers on 150 Montana farms from Bridger to Custer
Root: From May through September the seeds begin to grow on the 24,000 acres of Montana farmland into what will become white, two-to five- pound, foot-long sugar beets. Beets contain up to 22 percent sucrose
Sugar beet: In September, harvesting season begins and roughly 1.5 billion of pounds of sugar beets are shipped to “beet dumps” around the state. Beets are then delivered by truck to the Billings refinery
Refining: From September through mid-February, once at the Western Sugar Cooperative refinery, beets are taken through a three hour process to make sugar. The refinery runs nonstop producing sugar
Sugar water: Inside the refinery every day beets are washed in river water, sliced with precision, dropped into a diffuser where steam coaxes out sugar. The resulting sugar water is then pumped into pans that induce crystallization
Crystals: As sugar crystals form, they’re sent through a centrifuge that blasts the last of the water from the sugar
Sugar: The sugar is spun dry and packaged. Every day of operation, the Billings refinery produces 1.5 million pounds of sugar. Sugar is shipped from the refinery to facilities across the world, including to Hershey, Penn.