Flowers and big river flows: Our top reader photos of the week
They’ve done it yet again. Our readers never fail to awe us when they share their photos from all across Montana – and this week’s batch of favorite reader photos (shared with us on Facebook) is another great set.
Without further adieu: Here are the top five readers photos of the week:
We’ve got much more of Montana to see in our May/June issue – out now!
Don’t miss a moment. Subscribe today!
A few bucking horses, Evel, a kegger and more…
The Billings Gazette put together a list of Big Sky Country festivals that “only make sense if you’re from Montana.” And it’s pretty fun for everyone, not matter if you’re a Big Sky Stater or not.
Included in the list: A bucking horse sale that always turns out to be one of the best parties in the west. A weekend honoring Evel. A kegger.
It’ll either take you down memory lane, or add a couple items to your Montana bucket list.
Dreaming of returning to ‘sunny skies’ and ‘white-capped mountains’
Submitted by Barbara Merriman
I had no choice but to leave Montana to attend medical school in Summer of 2009.
It was so stressful to be away from such a beautiful place, for four years of grueling studies taking 28 credits per semester… but I have stayed in touch with my friends in Montana and subscribed to Montana Magazine as a reward.
Now I am two years into my residency training in Pennsylvania, and dreaming of the day in two more years when I can return to the state I love once again.
For now, I dream of Montana’s sunny skies, white-capped mountains, clear, dry air, healthy residents, outdoor recreation, and perfect climate, until I can return for the last time and finally be home.
Going-to-the-Sun Road: The ‘art’ of moving snow
Snowplow crews are making headway in their work to clear Glacier’s epic roadway.
Missoulian reporter Vince Devlin has the story:
The annual opening of this iconic two-lane highway through the heart of Glacier National Park signals the full-bore start of tourist season in this part of Montana, and so the date Going-to-the-Sun is ready for traffic is an important one to lots of people.
And we don’t know it.
What we do know is that when snowplow crews on the west side reach Oberlin Bend near Logan Pass, Glacier officials escort a gaggle of reporters up to watch them work.
- View a video of the plowing progress on Going-to-the-Sun
That happened Monday, as machinery labored its way through a winter’s worth of snow, even as more snow fell.
A year ago – with significantly more snowfall for crews to deal with – the annual journalists’ trek to Oberlin Bend didn’t happen until June 5. The road went on to open on July 3.
This year, they’ve reached Oberlin Bend almost four weeks earlier than last year, but, as is always the case, Mother Nature will have the biggest say in how work progresses from here.
“We’ve had blizzards in June, and it’s not even mid-May yet,” explained Glacier spokeswoman Denise Germann.
Read the rest of the story here.
Behind the scenes: How to find a place like the Stage Road Inn
It’s that time of year again: To to think about a summer vacation or quick getaway.
If you really want to get away – and explore some Montana backroads while you’re at it, take a look at our feature on the Stage Road Inn near Dodson. It’s western style meets Montana comfort – with a dash of history.
The Stage Road Inn is on the outskirts of Dodson just east of the Fort Belknap Indian Reservation. That’s one reason for the strong Native American décor owner Sandy Calk has used inside the converted farm house.
But how do you find a place like Stage Road? When you need a place to sleep, it’s about necessity, explains writer Jack McNeel.
Here’s our Behind the Scenes feature for May/June:
“Initially it was simply a matter of need. I was on assignment to do several articles on the Fort Belknap Indian Reservation and needed a place to stay nearby to reduce travel time back and forth. Chinook and Dodson are about equal distances from the community of Fort Belknap, but Dodson is almost on the reservation itself.”
“A search of Google turned up the Stage Road Inn adjoining Dodson. I was very surprised, but pleasantly surprised, to find a bed and breakfast located there as it was just a shot in the dark. I was even more surprised to read the description as it sounded like a wonderful experience in a historical building, decorated in a Native American motif and located outside of town with a barn and open fields all around.”
“I’ve always preferred the natural environment to the urban and have great interest in Native American history to the present time. What better combination could I have stumbled upon?”
The Last Best Plates explores pie in the Big Sky
This is the third piece in a six-part The Last Best Plates series about food and eating in Montana featuring the photography of Lynn Donaldson and writing of Corinne Garcia. For more, visit thelastbestplates.com.
By Corinne Garcia
Photos by Lynn Donaldson
Wisdom, Montana: population 80, and home to some of the best pie under the Big Sky…
One of about three active businesses in town, the Crossing Bar, is where owner Diane Havig spends most of her days. Here, she greets those who walk through the door; it may be the locals (some of her most loyal pie connoisseurs), the fishermen fresh off the Big Hole River that runs through town, the bikers (both the motorized and the peddlers) who are taking the scenic Bitterroot loop, and those who travel the distance just for an authentic home cooked meal and a slice, or two, of Havig’s famous pie.
- Scroll down to view a rhubarb pie recipe from Diane Havig
Aside from chatting with the customers, Havig’s the self-proclaimed “do-it-all girl,” waiting tables, washing dishes, whipping up a chicken fried steak from scratch (grilled, not fried), making homemade bread and salad dressing, and putting the magic touches on her pie crusts and fillings.
Depending on the day, Havig is whipping up buttermilk custard, a chocolate bottom peanut butter pie, a rhubarb cream pie, or her famous Fruit of the Forest with rhubarb, apple, strawberries, blackberries and cherries.
Some pies call for flakey crust coverings, and others for lattice tops to release some moisture.
Davig’s secret ingredient is orange juice, but that’s about all I can divulge.
“We’re at 6,000 feet, and at higher altitudes you need more moisture in the crust, so you can roll it and flip it without it being too delicate,” Havig said. “I also like making a thin crust so you get more of the flavor of the fruit or filling.”
Wisdom is located along the Big Hole Valley scenic drive, an unforgettable 82-mile loop with views of the Bitterroot and Pioneer mountains, the Big Hole River, and great stopping points like the Crossing Bar.
Stop in, say “hi” to Havig, and don’t forget to leave room for pie.
Other mouth-watering pies under the Big Sky:
On the fly
Utica Day Fair – Annual Utica Women’s Club Pie Sale: Held the Sunday after Labor Day weekend, in conjunction with “What the Hay” festival in the small town of Utica. Stop by the historic cabin that serves as the Utica Women’s Club, and score homemade pies to die for.
Gateway Orchard Fruit Stand on Montana Highway 35 just north of Polson: Stop by for huckleberry pie and other seasonal filler flavors, along with canned Flathead cherries, jams and jellies.
Stop into these epic, small town cafes for delicious pie year round:
Yesterday’s Calf-A, Dell
Park Café, St. Mary
Stray Bullet Café, Ovando
Avon Family Café, Avon
Corinne Garcia and Lynn Donaldson are frequent contributors to Montana Magazine. Garcia writes from Bozeman. Donaldson is based in Livingston.
Rhubarb Cream Pie from the Crossing Bar and Grill at Fetty’s
“This is a recipe that I’ve used for 18 years. It was in the recipe file from my previous restaurant, The Big Hole Crossing. I did make one adjustment four years ago when a customer suggested I use vanilla extract instead of nutmeg for the spice. The vanilla brings out the flavor of the rhubarb more.”
–Courtesy of Diane Havig, The Crossing Bar, Wisdom
1 1/2 cups flour
1/4 teaspoon salt
1/3 cup Crisco
1/3 cup orange juice
In a food processor, blend flour and salt. Add Crisco, pulsing until it’s fully blended. Place in a large, shallow bowl. Add orange juice, half at a time, gently tossing after each addition. Compress into two balls.
4-5 cups chopped rhubarb, fresh or thaw frozen and partially drained
1 1/2 cups sugar
1/4 cup flour
1 teaspoon vanilla
Mix filling ingredients together and place on top of the uncooked bottom crust in a 9-inch glass pie plate. Make the top crust into a lattice, allowing steam to escape for a better set. Put an egg wash on the top, and cover the edges with foil. Place pie in a 375-degree oven for approximately one hour. The pie will be brown on the top and bottom, and puff up slightly in the middle.
Glacier and Yellowstone: Come with us from Park-to-Park
By Jenna Cederberg
If you set out via vehicle to see both Yellowstone and Glacier national parks, you’ll find many routes on many roads that will take you from park to park.
Google the question and you’re presented with one 370-mile driving route through Montana in about six hours and 36 minutes.
For our Park-to-Park issue, we’re suggesting a broader loop around the state that runs close to 973 miles total.
Whether you want to go from Yellowstone to Glacier, or vice-a-versa, take a look at these routes that’ll take you through a good chunk of the Big Sky State. Whether you make the entire drive or not, don’t worry: Head east or head west, north or south, there are more than a few things to see along the way.
East Route: Roughly 530 miles
Start: Old Faithful, Yellowstone National Park
Finish: St. Mary/East entrance, Glacier National Park
Leave Old Faithful, head north on U.S. Highway 89 about 18 miles until the Madison Campground – where you’ll veer east and continue on Highway 89 on a portion of the Grand Loop Road – open only in the summer season – for about 164 miles, hopping off the Loop at Mammoth and driving along the Yellowstone River until you reach Livingston. Then, you’ll drive for 170 miles from Livingston to Great Falls. Next, you’ll take Interstate 15 north to Vaughn, connect with Highway 89 again, this time heading west past Freezout Lake, Choteau and north to Browning. Drive 175 miles from Great Falls through Browning and you’ll arrive at the St. Mary entrance to Glacier National Park. Then, you’re ready to head up Going-to-the-Sun Road.
– Gardiner – A “full service” town, according to the Gardiner Chamber of Commerce, this is a must stop to get gas and supplies before continuing through some long stretches of road without gas stations. You might also run into some bison, which are known to walk the town’s streets on occasion near the famous Roosevelt Arch.
– Livingston – By the time you reach this artsy town, you’ll most likely be ready for a bite to eat. Gil’s Goods on the main drag – Park Street – has menu items like sweet homemade sodas and sourdough French toast.
– White Sulphur Springs – Now home to one of the Montana’s most popular summer music festivals – the Red Ants Pants Music Festival – this town lives up to its name in the Spa Hot Springs Motel and Clinic, where there are gorgeous pools filled with natural hot mineral water. Each pool is drained every day, and no chemicals are ever used.
– Great Falls – Perhaps the most famous cowboy painter of all time made this city his home, and the museum named for Charlie Russell is a must-stop on this park-to-park route. The C.M. Russell Museum is home to more than 12,000 permanent collection objects – from Russell originals to his log home and studio.
– Freezout Lake – A wildlife management area on the Rocky Mountain Front, Freezout Lake is a prime stop along the route for anyone looking to spot birds. According to Montana Fish, Wildlife and Parks, beyond the well-known spring migration that brings thousands of geese and swans to the area, the grasses and marshes of the area attract more than 227 species of birds each year.
West Route: Roughly 443 miles
Start: West Entrance, Glacier National Park
Finish: West Yellowstone
Head south on U.S. Route 2, leaving Glacier National Park on your way toward Flathead Lake. You’ll drive for 35 miles on Route 2, turning south again on Montana Highway 93 at Kalispell and down the west side of Flathead. You’ll approach Missoula after approximately 120 miles, merging onto Interstate 90 heading east at The Wye just west of Missoula. Head east on Interstate 90 for about 168 miles, until you’re just east of Whitehall, when you’ll turn south on Montana Highway 287. You’ll drive for about 120 miles on Highway 287, past Hebgen Lake, before heading south on Montana Highway 191 until you find West Yellowstone.
– Hungry Horse – Sometimes known as “Huck Town, USA,” Hungry Horse is just outside Glacier’s boundaries and is a must-stop for anyone who loves huckleberries. The Huckleberry Patch on Route 2 in the middle of town offers just about everything huckleberry – including one of the best huckleberry shakes in the area, complete with whole hucks at the bottom of each glass.
– Pablo – The People’s Center in Pablo, on the Flathead Indian Reservation, is the place to get to know the heritage of the Salish, Pend d’Orielle and Kootenai tribes. The museum includes 1,200 square feet of exhibits and a gift shop that sells local Native American artwork.
– Ninepipe National Wildlife Refuge – If at all possible, plan to stop at the Ninepipe National Wildlife Refuge just as the sun is setting. Not only is it home to a spectacular spread of wetlands, to the east is an unbeatable view of the Mission Mountains.
– Missoula – Next to the Clark Fork River and host of outdoor events throughout the year, Caras Park in downtown Missoula is a perfect stopover spot on your way from park to park. There’s Out to Lunch each Wednesday in the summers, and Downtown ToNight each Thursday. Both feature live music and food from local food trucks.
– Ennis – Officially listed on the “Backroad to Yellowstone” tour that runs through the Madison Valley, this town might be best known for its fly fishing features. But there are a lot of other sites to see, including an outdoor art walk featuring the largest hand-tied fly ever made.
Gesyer Gazers keep track of Yellowstone’s erupting thermal features
By Kelsey Dayton
“Go. Come on,” Mara Reed, 18, whispered staring at the bubbling, steaming thermal feature in front of her.
“Come on,” she said with more urgency staring at Big Cub and Little Cub, two geysers in the Upper Geyser Basin of Yellowstone National Park.
Ryan Maurer, 19, stood next to her, frantically scribbling notes on each puff of steam and gurgle of water, calling in updates on his radio. His eyes darting across the geyser basin, head cocked so he could listen for sounds of other thermal features in the area.
Yellowstone is home to the world’s largest concentration of geysers. Visitors travel from all over to witness eruptions, but a dedicated few – like Reed and Maurer – spends weeks or even months in the park, waiting, watching and logging data.
These are geyser gazers.
“Geyser gazers are crazier than wolf watchers, but not as crazy as cave divers,” Maurer said.
- To learn more about the current activity of geysers inside Yellowstone National Park, click here.
The term “geyser gazer” refers to someone dedicated to recording data on eruptions, spending weeks each year in the park taking notes and fastidiously watching and waiting – sometimes for hours or days – for their favorite thermal features to shoot water skyward.
Most gazers are members of the Geyser Observation and Study Association, which logs data online.
To read the entire Geyser Gazer story, subscribe today.