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Fall Harvest

Scott Korsten shared these photos from near his home outside of Sioux Falls.”The harvest signals the changing of seasons and it is something my wife and I look forward to every year; it seemed like something worth capturing with the camera,” Korsten says.”As I was waiting for the combine to come near me the sights, sounds and smells of the harvest evoked thoughts of how special and connected many people in South Dakota are to the land. Farmers are some of the most resilient and hard-working people I know,” Korsten says.

Peggy Albers drove this combine and she offered Korsten a ride.”She and her husband Darwin tag team the harvest of their farm in northeast Lincoln County. We had a great conversation and when it was time to leave her, I said, ‘My wife is going to be really jealous when she hears I went for a ride,'” Korsten says. “Peggy responded, ‘Bring her out and I’ll give her a ride too.’ So I did, and she did.” See more of Korsten’s work at inspiredbynatureimages.com.

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Piggin’ Out On Pork

Editor’s Note: October is National Pork Month. Several years ago, South Dakota Magazine toured the state to see how families and restaurateurs were featuring the”other white meat.” Here’s what we found.

Three years ago, Louise Albers’ father told her about a new cut of pork, prime rib, that would be a good entree for her restaurant, the Black Angus in Canton.

Intrigued, Albers went looking for it.

She quizzed the hog buyer at John Morrell and Company, the meat buyers at grocery stores and each of her food service vendors.

She finally found the cut her father described at Iowa Quality Meats in Des Moines. A phenomenal success for Iowa Quality Meats, pork prime rib is a Black Angus special, served one or two weekends a month.

South Dakotans are lucky that Albers doesn’t give up easily. Slow cooked at 150 degrees in a special oven called an altosham, Pork Prime Rib is gluttonous: tender, juicy and chock full of flavor.

South Dakota chefs like Albers are inventing sophisticated yet hearty ways to serve pork, an entree that satisfies”down home” diners as chops and bacon, but can be”dressed up” for dinner out.

Newer recipes for stay-at-home cooks feature pork that’s cubed, sliced and ground, and combined with fruit and spicy seasonings, such as Peachy Pork Picante. Because South Dakota produces 3.5 percent of the total pork raised in the United States we need a lot of ways to prepare pork.

“We’re receiving more requests than ever for pork recipes with hot peppers and hot and spicy flavors,” says Robin Kline, director of the Pork Information Bureau for the National Pork Producers Council.

“Pork is the perfect complement to spicy, bold seasonings. Its robust taste stands up to strong flavors rather than being eclipsed.”

“Pork is a menu maker, because you can go so many ways with it,” confirms Dave Casper, owner of Casper’s restaurant in Brookings.

Casper’s menu includes Pork Cacciatore, Pork Loin Cutlets, Twin Chops, Pork Saltimbocca, Smoked Chops and Pork Citron. Pork Robert is a special.

“Pork Loin Cutlets is everybody’s favorite,” he says. Casper’s prepares more than 400 pounds of boneless pork a month.”I serve the cutlets with braised red cabbage and apples, and browned spaetzle.”

One of the best ways to enjoy the newest pork dishes is the annual Taste Of Elegance contest, sponsored by the South Dakota Pork Producers Council. Chefs from the region compete for first place and the right to represent South Dakota at the National Pork Producers Council competition.

The Council sponsors the contest to promote boneless pork to restaurants and encourage them to feature pork as a menu entree. For a pittance, the public can attend the event, graze from the buffet, and taste the chefs’ entries. You can even vote for the winner of the People’s Choice award.

In 1992, Casper won the Taste of Elegance contest with Pork Saltimbocca. In 1995, he won with Pork Rattle and Roll, a pork version of Beef Wellington.

Back home in Brookings, Casper demonstrates a dish once or twice to his kitchen staff, then he becomes quality control chief.

“I garnish the dish, and if it’s not right, I throw it right back in their face. I’m the final inspector.”

Casper’s presentation is wonderful, and his”fill `em up” portions reflect another customer service philosophy:”Give `em plenty. South Dakotans are leery of leaving a restaurant hungry.”

Because they want a sure thing at mealtime, a lot of South Dakotans stick with the tried-and-true pork chop. It’s a staple on the Black Angus menu.

“Some people like pork chops, and that’s the only way they want pork,” Betty Fiegen acknowledges. Still, as an education consultant for the South Dakota Pork Producers Council, Fiegen demonstrates how to prepare new pork dishes that fit today’s lifestyle. She also talks to groups on how to fit pork into a nutritious diet.

“Pork is a different product than it was 10 years ago,” she explains. Pork is 31 percent lower in fat than it was a decade ago.”The tenderloin is the cut lowest in fat. It compares to a chicken breast. You can have pork in your diet and still have a low fat diet.”

Fiegen may get a touch of stage fright before a demonstration.”I’ve been known to have a few butterflies. If I do demonstrations more often, then I don’t get nervous.”

Fiegen was preparing three different dishes for a group in McCook County, on a stage equipped with an outdated electrical system. The breakers kept going, so she had to prepare one dish at a time.

“The women were so patient,” Fiegen recalls.”They made me very comfortable. They didn’t act like they were in a hurry to go anywhere.”

Parkston pork producer Glenda Odegaard created a Pork and Pasta Salad that is popular with South Dakota Pork Producer demonstrators.

“I just threw it together,” recalls Odegaard. The salad won second place at a contest for salads using pork.”I’ve been making it four or five years now … I think I’ve worn it out.”

Jeff Tuschen has charcoal on his ingredient list when he cooks pork. The Salem resident cooks 2,000 to 3,000 pounds a year at community events across the state. He was part of the crew that cooked pork when Bill Clinton’s presidential campaign came to Baltic.

To cook for a crowd, Tuschen calculates he’ll get five sandwiches from a pound of meat; a bit more if there’s a lot of kids. For every 150 pounds of pork, he’ll use 50 to 60 pounds of charcoal.

He prefers charcoal to gas.”I have better control over charcoal, and I think the meat tastes better.”

He grills the pork loins whole (he can prepare 150 pounds at a time), slices and buns them, and adds a squirt of sauce. The sauce recipe is from a friend’s father.

“The biggest secret is when to take the meat off the heat,” Tuschen explains. He’s willing to spill all his secrets to someone who wants to go into the business: he can’t keep up with requests.

“I’d teach `em in a minute,” Tuschen says.”It’s a good way to promote pork”

While in San Diego, Albers visited”the” steak house on the West Coast. Anticipation built as she read the menu: Midwest corn-fed beef.

“It could’ve gagged a maggot at a chuckwagon,” she reports.”The grass isn’t greener. South Dakotans may lack fresh produce sometimes, but we do have the best meat. We wouldn’t have it any other way.”


JEFF TUSCHEN’S BARBECUE SAUCE FOR PORK SANDWICHES

“This makes a little over two gallons,” Jeff says.”For the sugar, I use half brown sugar and half white sugar.”

2 10-pounds cans of catsup

3 to 4 pounds sugar

1/3 cup pepper

1 cup onion flakes or chopped onion 1/3 gallon vinegar

1 small bottle Tabasco sauce

3 tablespoons garlic powder

1 pint honey, optional

Mix together. Spread on pork sandwiches.


PEACHY PORK PICANTE

“Who’d have thought to mix salsa and peaches together?” Betty Fiegen asks.

1 pound boneless pork, cut into 3/4-inch cubes

2 teaspoon vegetable oil

1 tablespoon taco seasoning mix

1 8-ounce bottle chunky-style salsa 1/3 cup peach preserves

Coat pork cubes with taco seasoning. Heat oil in large non-stick skillet over medium high heat. Add pork and cook to brown, stirring occasionally. Add salsa and preserves to pan; lower heat, cover and simmer for 15 to 20 minutes. Serve over rice if desired. Serves 4.


GLENDA ODEGAARD’S PORK AND PASTA SALAD

1/2 to 1 pound cooked pork, cut into thin strips

1 7-ounce package rotini pasta, cooked and drained

Toss pork and pasta with raw, diced vegetables, such as celery, tomatoes, carrots, onions, green pepper, broccoli, cauliflower and radishes. For dressing, combine one packet of Italian dressing mix with one bottle Italian dressing, creamy or oil. Toss with salad. Serve.


GLENDA ODEGAARD’S ROAST PORK

Chefs agree, do not overcook pork. Cook it to a maximum of 160 degrees, a medium temperature that’s safe.

Mix 1/3 cup garlic pepper with 1 teaspoon crushed rosemary. Rub the mixture over a pork loin or pork roast. Place fat side up and bake at 350 degrees, or barbecue on grill. Make sure the internal temperature reaches 150 to 155 degrees. Let set before slicing. For a 3 to 4 pound pork loin, cook 1 hour. For a 3 to 4 pound pork roast with bone, allow a little longer time.

Editor’s Note: This story is revised from the January/February 1996 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

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Ambassadors For Beef

Bob and Nancy Montross are among the best ambassadors for beef in American agriculture.

Ranchers Bob and Nancy Montross grill almost daily in their picturesque yard east of De Smet.

The couple, married over 40 years, raise cows and calves on a tidy farm east of De Smet, just a few miles from the historic Laura Ingalls Wilder homestead. Gleaming white fences, red barns and green grass surround the Montross farm.

Like all good ambassadors, they promote their special interest — the American cowboy and cattleman — by extolling the virtues of beef rather than by downplaying the competition, poultry and fish.

Bob and Nancy grill steaks and burgers on their front yard grill almost every night the schedule and weather permits, but Bob admits he doesn’t eat beef three times a day. Remember, he’s a diplomat in a John Deere cap.”When I go to a restaurant and want to order chicken, I have to wear dark sunglasses so people don’t recognize me,” he jokes.

The couple became involved in beef promotion through the South Dakota Beef Council. They helped erect giant billboards featuring a western hat on a juicy steak. They’ve served thousands of beef sandwiches at fairs and festivals, and helped to publish cookbooks.

They and some friends were brainstorming around the Montross kitchen table in 1997 when someone came up with the idea of Beef Bucks, a pre-paid check that could be given away for gifts or prizes and redeemed at grocery stores and cafes. The campaign began slowly, but last year over $1 million in Beef Bucks were sold, and they were redeemed in 42 states.

Cookbook sales and an annual golf tournament provide revenues so the Beef Bucks board can give away checks in splashy ways. They hit the jackpot in 2011 when the producers of”Wheel of Fortune” agreed to offer two $1,000 cards as prizes.

The Montrosses and fellow Beef Bucks promoters watched the show from a Brookings restaurant. You can imagine their pride, and the goodwill felt by cattleman across the country, as Pat Sajak and Vanna White offered Beef Bucks along with island vacations and fancy cars.

Able ambassadors excel at energizing their community, and for the Montrosses that would be the American cattleman.”It’s the greatest industry in the world,” Bob says.”It’s the backbone to the state of South Dakota … and to the country.” According to Ag United, more than 3.7 million cows and calves are raised on 15,000 South Dakota farms. The bovine provides 11,600 jobs and $83.8 million in tax revenues.

Beef Bucks is one reason why cattle remain the king of the state’s economy. Farm country banks, livestock auction barns and other agricultural companies purchase the certificates for gifts. Denny Everson of First Dakota National Bank, who uses Beef Bucks as a rewards program for customers and also sells the certificates at branches statewide, has been a supporter of Beef Bucks since its inception.”This is just an extraordinary way to showcase the quality of beef in South Dakota, and Bob and Nancy are to be credited for that,” Everson says.

Kevin Larson of Aberdeen Livestock Sales Company, who buys up to $30,000 a year, says,”We like to give something out to show appreciation. Why not give beef?”

And why not grill beef, especially if you are lucky enough to win or receive some Beef Bucks? Here’s a recipe adapted by Nancy Montross from the cookbook, Beef Bucks Recipe Collection. They use it regularly on the farm grill.


Steak Sizzlers

2 lbs. top sirloin cut into 1-inch cubes

Marinade:

1 cup medium salsa picante

1 Ω tsp. lemon pepper

1 tsp. garlic powder

Ω tsp. seasoned salt

º cup vegetable oil

Mix together in large heavy plastic bag. Place beef cubes in bag and marinate over night in refrigerator.

Place on skewers with peppers, onion, tomato and pineapple.

Grill over medium coals for 5-7 minutes, turning occasionally.

Editor’s Note: This story is revised from the July/August 2012 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

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The Cattleman’s Blizzard

Editor’s Note: On Oct. 4-5, 2013, western South Dakota was pummeled by one of the worst blizzards in the state’s history. Winter Storm Atlas was unexpected and deadly. It began as rain, but then temperatures plummeted and winds began to howl. When the clouds cleared 2 to 4 feet of snow blanketed the Black Hills and surrounding prairie. Ranchers lost cattle, horses and sheep in the tens of thousands. We toured the storm-ravaged West River Country just weeks after the blizzard. Here are stories from the men and women we found struggling to recover.

Molly Reinhold looks for survivors in the snow, following the heart-wrenching blizzard that befell West River. Photo by Rachel Reinhold

LARRY REINHOLD watched the darkening clouds while hurrying to plant a field of wheat on Thursday, Oct. 3. He could almost taste the rain. Quickly jumping off the tractor to check the planter, he nearly landed on a big prairie rattler, but the snake didn’t seem to care. Maybe it sensed that bigger trouble was looming.

Larry Reinhold called his family together for a prayer as they began the task of recovering from the blizzard.

Reinhold and his family ranch 20 miles north of Rapid City. Before sunset that Thursday, they brought their cows and calves to a windbreak below a big dam near their house and barns. Many of their mares and colts were sheltered behind a barn in another windbreak. The Reinholds raise and sell quarterhorses, and they also saddle them every summer for 400 youngsters who attend Rainbow Bible Ranch, a camp started by Larry’s parents in 1979.

Further north in Meade County, Dallas Basel was hauling hay from the fields to the yard on that fateful Thursday. He and his wife, Tammy, watched weather reports on television when he came indoors for supper. Rain was forecast, so they locked the sheep in the corral. The Basels’ cattle were about two miles away, still on summer pasture. After years of drought, rains had fallen in 2013 and the grass was still green; cows and calves were getting fat.

On that Thursday afternoon, the Cammacks were moving cattle.”They’d predicted 4 to 6 inches of snow, which you can handle. Most folks had cows 20 or 30 miles away from their home place and that wouldn’t be unusual at all in early October,” said Gary Cammack.

Like most West River ranchers, the Cammacks have many irons in their proverbial fires. Gary and his wife, Amy, bought the Stoneville General Store in 1973. Sales were just $10,000 a year but they hoped it would supplement Gary’s construction jobs. He worked on the local missile sites, the Rapid City Civic Center and een the Alaska Pipeline.

Six years later, business had multiplied 10 times, so they moved from Stoneville — a veritable ghost town, even then — to Union Center, which was only slightly bigger but happened to be on Highway 34, a main West River corridor.

Through the years, the Cammacks added a restaurant, post office, branch bank and beauty shop. But the anchor of Union Center remains the original store, now known as Cammack Ranch Supply, a destination for men and women who spend their days with horses and livestock. The store doubles as a museum; hanging on the walls are harnesses from the Fort Meade cavalary, the headmount of a steer that starred in a Marlboro commercial and fossils unearthed in the neighborhood.

Two of the Cammacks’ sons, Reed and Chris, also run businesses in the town. Reed builds wood cabinets and Chris is a world-class taxidermist.

Union Center, population 50, has a community gymnasium with basketball courts shared by six rural schools, a new fire hall and a Baptist Church landscaped with massive boulders brought from the Black Hills, 30 miles to the west. By Friday morning, Oct. 4, the churchyard looked like a Christmas card as big, wet flakes of snow began to fall.

~

LARRY REINHOLD’S wife, Robin, is a weather observer for the National Weather Service. Her moniker is Hereford 12 SW. She noticed on Friday morning that her measurements were far exceeding the local forecasts. Snow was falling at the rate of an inch an hour. At 2 p.m. on Friday, the lights flickered out in her family’s old ranch house, which was built by Larry’s grandparents in 1929. Power lines across the region were already heavy with snow, and being whipped by winds gusting to 70 miles per hour.

Tammy Basel was worried about the sheep.”Being a nervous person, I kept walking around outside on Friday. At one point it was snowing, lightning and thundering. Dallas was worried that I’d get hit by lightning.” The Basels moved a tractor out of a barn, where it was sheltered, to make room for the ewes and their lambs.

The Cammacks made their way through snowdrifts to the store, but the electricity was dead and nobody was moving on Highway 34. Chris Cammack and a friend, Ben Meyer, decided to try to drive a four-wheel tractor six miles to nearby Enning so they could mount a snow bucket on it and be ready when the storm stopped.

Cautiously, they made their way along Highway 34, both watching for a sign of the road ditch in the white-out of the storm. They arrived and were able to get the bucket mounted. But visibility was next to zero when they started back. Fortunately, they’d tracked their route by GPS so they were able to follow the same path back to Union Center without seeing the road. Driving the tractor was like piloting a plane in dense clouds and fog.

~

DALLAS AND TAMMY BASEL awoke Saturday to a 6-foot bank of snow at their ranchhouse door. But they climbed over it and walked 100 yards to the sheep corral, where they discovered that the storm was a killer.

“We don’t know any better than to ranch,” said Tammy Basel, pictured with her husband Dallas and their sheep herd after the storm. She meant that ranching is a life, not a job. Their ewes’ thick wool was washed snow white from the three-day storm.

Thirteen sheep were lying frozen in a snowbank in the corral.”It was still blizzarding hard,” Tammy remembers. Later that morning, she saw a lone cow come into the yard. If she was theirs, it had traveled 2 miles in the storm. That couldn’t be good, but the weather was too wild to begin a search.

Meanwhile, more than 100 cows showed up in little Union Center. The Cammacks had no idea where they’d come from or who they belonged to, but they herded them into a cattleyard and fed them hay. The highway remained empty of cars and trucks; the world was white and cold.

Larry and Robin Reinhold looked out their windows Saturday morning and saw a scene that looked as if a tornado had blown through. Trees were stripped of branches from the wind and heavy snow. Huge snowdrifts stretched between the house and barn.

Finally, on Saturday afternoon, the wind and snow began to subside so the Reinholds made their way through the drifts; soon they had their first inkling of the devastation. Four horses lay dead in the shelter of the corral.

The two oldest Reinhold children — Rachel, 19, and Molly, 17 — began to search beyond the yard and saw an unusual sight — a line of mule deer mixed with antelope, walking single file, making their way through the deep snow.

The dam seemed like a surly ocean. It was filled to the brim from the precipitation, and waves were beating against the eastern bank. The family’s wily Hereford herd bulls had come into the yard. One stood on the porch of a little cabin.

A Hereford bull took shelter on the porch of a cabin in the Reinholds’ yard.

Darkness came before they or hundreds of other ranch families could assess the situation. They went to bed hoping that the cows and horses that were miles away might have survived, but most had seen enough to fear the worst.

Most ranchers couldn’t tune into the evening news that dismal night because their power was off, so they didn’t hear that the National Weather Service had named the storm Atlas. In Rapid City, NWS was staffed by dedicated meteorologists who’d walked through drifts to get to their stations, even though they were on unpaid leave due to a government shutdown in Washington, D.C.

~

SMALL CHURCHES are scattered across the West River countryside. Tiny Milesville is down to just one residence, and the post office closed last year, but it still has two churches.

Roads were impassable so the pews were empty Sunday morning, Oct. 6. Ranchers climbed into the cabs of their biggest tractors and started trails through the deep snows so they could search for their stock. As the sun rose, the snow took on a blue glow because it was so heavy with preciptation. County and state highway workers began to clear the roads, and they were sickened by the number of dead cattle they were finding.

Electricity was still off, but REA linemen were immediately in the country, replacing poles and reconnecting broken wires.

The Basels and their neighbors rounded up 700 cows and began the task of sorting them by brands. Their tiny grandson was just beginning to string words together; his first phrase was”dead cow there.”

Cammack is a state legislator, one of three who represent District 29, a big swath of West River that was in the heart of the storm. His fellow district lawmakers, Dean Wink and Larry Rhoden, also ranch near the center of the storm. All three had cattle to find, but they spent time on the phones, consulting with state and county authorities about the recovery.

Words are seldom the measure of a man in rural South Dakota, especially not the quantity spoken. In hard times, a South Dakotan is likely to speak even less than normal so the three rancher/lawmakers filled a vacuum, and became spokesmen even though they had their own sorrows to sort through.

The national media was calling. The blogosphere erupted both with sympathy and stupidity.”Why didn’t they get the cattle indoors,” asked one urbanite. Comments like that were read and heard by the struggling ranchers who already were dealing with myriad emotions.

ìIt’s one of those things when if you come over the hill and you see dead cows dotted over the prairie, your first thought is it’s your responsibility to take care of those livestock,” said Cammack.”I don’t think there’s one person whose first thought was about their equity. Their first thought was that they’d failed their stewardship responsibility to those animals.”

Cammack told the New York Times and other reporters that ranchers mustn’t blame themselves.”That’s easy to say and hard to do,” he added.”There is not a producer who didn’t question himself 20 times a day.”

In the days following the storm, Gary Cammack had his own ranching disaster to deal with, but he also had responsibilities as a state legislator.

Cammack said one of the best livestock lessons he ever heard came years ago from Robert Funnel, a neighbor and the father of Tammy Basel.”I’d lost a couple head of cattle and Robert told me that one of the things that kept him in business was ëyou got to step over the dead ones and take care of the live ones.'”

At the Reinhold ranch, the parents and six children tried to keep a perspective. At one point, they stopped the search to reflect on what had happened.”We prayed that while the horses’ and cows’ paths had ended, ours must continue on,” Larry said.

And then they continued to look for survivors. They found live cows, buried to the neck in wet, cold snow, and they dug them out by hand and shovel. Twenty-five horses were nowhere to be found.”In our heads we knew they were probably gone,” said Rachel. But you search with your heart.

Finally, on Wednesday morning she and Molly found the last bunch. They were strung out in a long line on the prairie, a few hundred yards apart, for several miles.

It’s one thing to lose cows with numbered ear tags, said their father, but it can’t compare with losing horses named Cocoa, Sweetheart, Marigold, Okey and Rosie.

ìThey were like our best friends,” said Rachel, Rainbow Ranch’s head wrangler.”We lost 21 really good saddle horses.” One of them was Champion, a 6-year-old given to her brother Caleb for his birthday.

Rachel, the eldest of the Reinhold children, led her horse Pocokota through deep drifts as she looked for missing cows and horses. The four-day search ended with a heart-breaking discovery.

The final count was 91 horses dead, and 140 still alive. But the living horses also suffered.”They looked dazed, just like us, walking around kind of staring even weeks later,” said Larry.”Some of their bunch aren’t there. They had their buddies and they’re gone.”

One month after the storm, State Veterinarian Dustin Oedekoven reported that 13,977 cattle had been confirmed dead, along with 1,257 sheep, 287 horses and 40 bison. Some cattlemen think the losses might be twice that number, but it’s likely that a lot of ranchers won’t report their numbers unless the federal government approves a disaster relief program.

Oedekoven also said that while some of the livestock drowned in swollen creeks and dams or were simply buried in snow, many died from hypothermia. The cold rain and biting wind, followed by a two-day blizzard was three strikes.

Hypothermia eventually stresses the cardiovascular system to the breaking point. Before that happens, however, it can cause a creature — man and beast — to become confused and disoriented. That may explain why cattle and horses left shelter and drifted for miles before collapsing, usually in stride with their hind legs stretched out behind them, still pushing onward.

~

THE AFTERMATH OF the Cattleman’s Blizzard won’t be written for a long time. The impacts, both financially and psychologically, are impossible to predict.

Most of the ranchers who suffered losses are third or fourth generation stockmen, and while they’ve never experienced a deadly blizzard like 2013, they have perservered through decade-long droughts, depressed prices, diseases, floods and grass fires.”Quit” is a four-letter word they don’t know.

ìWe don’t know any better than to ranch,” said Tammy Basel, over coffee at her kitchen table six weeks after the blizzard.”I say that in the most sincere and joking way. Most of us would hardly know what to do with ourselves if we had a 40-hour, $40,000 a year job in town.”

A number of ranchers lost two-thirds of their cows, and for some that was the bulk of their net equity because many lease land from the government, from relatives or from strangers who’ve invested in cowboy country, sometimes for the hunting rights.

Everybody feels badly for the youngest ranchers who were just beginning to build a cow herd in an era of record-high prices for cows. But most ranchers can also point to a neighbor nearing retirement who doesn’t have much land and probably lacks the time or energy to start over.

ìThe effects will be felt 10 years from now and we will lose families,” said Cammack, the state legislator.”The biggest hope is with all the folks in Washington that represent us.” In the blizzard of 1996-97, when losses were far less, cattle and sheep producers received payments that covered about 65 percent of their losses.

ìThere’s only so much a bank can do with today’s regulations,” he said.”From a state perspective, there are some things we need to consider, maybe some loan guarantees or interest buydowns. If we can only help six or 10 families that’s still something.” Six or 10 families in Meade County covers a lot of territory.

The most immediate aid sprang from a Rancher’s Relief Fund organized by farm groups and the Black Hills Community Foundation. Donations neared $1 million by Thanksgiving week, and even though losses are probably 20 or 30 times that amount the generosity of strangers buoyed the spirits of the cattlemen. (The Rancher’s Relief Fund closed on May 31, 2014, having accumulated $5.4 million in donations).

Daily life was also returning to some sense of normalcy. Union Center’s basketball gymnasium reverberated in late afternoons with ball dribbling. Livestock auction barns at Faith and Philip were selling the spring calves that survived the storm, usually for more than $2 a pound — a thousand dollars a head.

The churches were open again on Sundays, and for weddings and funerals. When life turns abnormal, the normalcies are safe refuges.

Larry Reinhold, who had Bible School training before he returned to the family ranch, is a regular speaker at churches and religious gatherings. He once conducted a burial at the Piedmont Cemetery for an old neighbor who had a limestone quarry. Quoting Laura Ingalls Wilder, he reflected that the prairie has already claimed our blood so it might as well take our bones.

Reinhold recalled that particular eulogy as he talked about the October storm. Wilder was an East River farmer’s daughter, but she must have also endured some losses to so aptly describe the sentiments of the survivors of the Cattleman’s Blizzard.

Editor’s Note: This story is revised from the January/February 2014 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

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Making Hay

Whenever I glanced toward the highway, its glare nearly blinded me. Profiled faces were silhouettes in stone behind winking windshields. I wanted to scream in their ears, or maybe whisper to startle them. I wanted to make those drivers jam their right foot hard on the brakes, jerk their sunglasses off, and look out over the dusty alfalfa fields where I sat on my tractor, yelling.

There I was in the hayfield, 47 years old, bouncing along eating dust on a little 420 John Deere tractor my father bought on my 14th birthday. The 420 was our newest tractor, making it an antique to equipment salesmen, which explained why they hadn’t called us lately. To pass time, I imagined what I’d say if someone actually stopped to talk. Conditions weren’t conducive to reasoned discourse.

Pay attention! I’d bellow. I’m doing this so you can eat! In a rational tone, I’d add that you should watch out for folks like me as you drive the highways in your air-conditioned car. Look for the man, woman, or child on a tractor, hat pulled low, and back bowed to the blazing sun. Trying to drive the pleading tone from my voice, I’d add that we’re making hay to fill the bellies of calves out on the hillside, to feed them fat through a long, cold winter.

What do you care? My voice might rise, my throat tighten. You’ll be snug in your houses and offices when the blizzards arrive, or edging along the highway again, cursing the ice and yourself for forgetting snow tires. We’ll be out here, in bone biting cold, riding the same Popping Johns and loading the hay we’re cutting now. We’ll be here, muscles straining to lift the pitchfork full of hay, to pitch it off the rack for cows running behind. Every effort we make is manufacturing beef. We do this so you can fill your bellies.

One day you’ll go to the supermarket and choose a fine cut of steak, juicy and red, or shape hamburger to fry, mouth watering as it pops in the pan; if you’re watching your cholesterol, you’ll drain the grease. You can do this because we’re here, in this hot noon, making hay. If you can’t see us as you drive by, imagine our squint into the sun, which burns those grimaces against dust and heat into lines our faces will wear all our lives. When you see us in town, and notice how old we look, you shake your heads and wonder why we put up with such a hard life. Or grin and remark that we’ve never heard of makeup.

Listen to me. I’ve spent 10 hours on this tractor today, the engine popping steadily, deafening; the muffler fell off years ago. It’s 104 degrees, with a wind blowing gritty dust into my teeth. I’m not doing this just because I’m not smart enough to get a job in town.

I began driving the mower tractor the year I turned 14, proud to replace, with my skinny body, the unreliable hired men. Each year I relearn intricate steps to start the motor because the generator didn’t last past my 16th birthday. I tighten bolts like the one that whizzed past my ear last summer, check connections, hydraulic fluid, mower parts. Sweat runs out from under my hat, stings my eyes, makes me think there’s a wasp in my pant leg.

Making hay in summer is mental and physical torture, and traditional as religious rites. My parents, with my husband and me, spent 10 years together operating a small family ranch in western South Dakota. My father, whose father left the shoe making profession in Sweden to homestead this land in the late 1800s, was conservative politically and economically. His primary rule of ranch management was “Never Spend Any Money.” Translated into practicality, that meant we never spent a dime for anything we could do ourselves.

Making hay with old equipment meant we were using outdated methods, and were never typical representatives of high-tech “agribusiness,” a terrible word for an evil trend. None of us owed anyone money; we paid our taxes on time. Both couples took vacations yearly — not all of our neighbors with shiny new air-conditioned tractors could make those claims. But many of them have done less labor as they moved into the modern age. First they bought a “side delivery” rake, a long implement with rotating toothed wheels that swept the hay into queues the length of the field, making big, even hay bundles.

Meanwhile, we drove an old tractor towing a short dump rake. This model of tractor, designed with its two front wheels close together, was known for its ability to kill ranchers. When I hit the throttle, it leapt in the air, looking around for a hole to drop its front wheels into so it could tip over and break my neck. I never flipped it, but the summer a neighbor used it to put up our hay when I was occupied elsewhere, he rolled it twice on flat ground and survived. On later models, the front wheels are set nearly as far apart as car wheels for greater stability.

To use our old dump rake, I sat sideways on the rusty metal seat, steering with my left hand while I looked over my left shoulder to gauge when the rake teeth filled with hay. At that moment — and before the rake began to slide over hay on the ground — my right hand yanked hard on a rope that pulled a lever and dumped the hay. After an hour, my neck and shoulders hurt from twisting to watch the rake behind and the tractor’s path ahead — and I’d usually hit a couple of holes or boulders. My hand was blistered; and my arm ached from pulling the dump rope.

A few years after I started haying, the neighbors bought a windrower, a top-heavy machine that mowed hay in swathes 12 feet wide, gathering it in the same operation, and leaving neat rows around the field. The operator sat high on the machine where he could look down on me, probably chuckling, as I tightened bolts and greased zerks on my old 9-foot mower. I’d climb on the tractor and mow around and around the field three hours, unless I broke a sickle tooth, or mower guard, or a bolt snapped.

Then I’d unhook the mower, attach the rake, and drive around in circles for another couple of hours to windrow my hay. Meanwhile, the neighbor started piling hay while I was still mowing, unless he was smart enough to mow another field and let the crop dry out a day before stacking. If he wasn’t, his haystacks sometimes burst into flames, spontaneous combustion, because it was stacked too green. In fairness, he might have admitted that I didn’t break down any more often than he did. To be really fair, he might have admitted that buying advanced machinery used up a lot more of his cash than we spent repairing our old equipment.

Once hay is mowed and raked, a variety of machinery exists for making the big loaf-shaped piles common to the arid Great Plains. In our case, when I’d half-raked a field, I’d see a glint of light through the dust as the massive old John Deere carrying the hydraulic stacker moved into the field. It’s simplest to describe a stacker as a wheeled fork; the teeth operate hydraulically to raise the load to the height of a stack.

My father would drive to a far corner of the field and drop the teeth flat against the ground, then drive toward the spot where he intended to place the first stack. As he drove, trying not to stick the metal teeth in a hole that would bend them, the hay would collect against the back wall of the fork. When he got to the stack site, he’d stop and back up, pushing a lever that caused the push-off to slide the hay off the fork tips. Then he’d turn and drive at a right angle to the rows of hay, returning to pile each load on the first.

Stacking my father’s way, however, was much more complex than simply shoving hay into a pile. His progress around the field on the noisy stacker was more like a ballet: he never drove a foot more than necessary to collect the hay and bring it back to the stack. As he delivered hay from alternating directions, he dumped each load so the end crossed the end of a previous load, weaving strips of fodder together at the corners. Integrating the bundles this way made the finished stack firmer. Every three or four loads, he’d lift the teeth enough to dump hay into the center of the square, building it high so it wouldn’t collect water in a depression that would rot hay from the core outward. The finished stack might have been shingled, so rightly did the bundles overlap one another, and would shed water for years. Such stacks were also incredibly hard to tear apart with a pitchfork.

The neighbors’ next innovation was a device I never envied: a four-paneled fence set up on the site of each stack. Using a stacking fork, they simply dumped hay casually over the fence until it made an untidy pile my father refused to dignify with the term “stack.” Then they unhooked the fence connections and dragged the panels to the next site. The hay pile was uneven, haphazard, without layering or the woven corners that would resist wind, snow and water, and much smaller than the monster loaves in our fields.

The neighbors defended this technique by saying they’d feed the hay that winter anyway, so it didn’t have to last. The same philosophy has created an entire throwaway economy. And, to continue the social parallel, a lot of the hay blew away before it was used. If we had a wet summer and fall, it was already rotting when they fed it in January. Sometimes it made cattle sick, or killed them. If we didn’t feed our stacks during the first winter we knew they’d last awhile.

One winter when I was 40, we tore into a stack built the summer I turned 15. My father used another hydraulic gadget on the tractor to feed hay: the grapple fork. Visualize a hand raised to catch a ball: the curved “fingers” could be raised as the operator drove straight into the stack. Then the fingers closed, holding the hay firmly against the row of bars on the bottom, just as you might pick up a handful of spaghetti. The outside of the 25-year-old stack was weathered gray, a pile of leafless sticks that had shed water like a palm thatched roof in the tropics. Inside, the hay was green and leafy, and smelled as if it was fresh cut. I wouldn’t believe it either, if I hadn’t stood on the hayrack and pitched it off to cows that filled their bellies with it.

Summer haying was only part of a year-round cycle that turned grass and hay into meat. All winter, either with a tractor, or with a pitchfork and his pickup, my father fed to his cows the hay we put up during the summer. Driving in the country on some March morning, watch for pickups with miniature haystacks in the back moving slowly through pastures along the highway. Look again; the pickup has no driver. The rancher stands in back pitching hay. Behind him, cows stream from all corners of the pasture. New calves, confused by all the action, run back and forth, bawling. When they find their mothers, they curl up to sleep on a ton of hay, until a cow eats it out from under them.

One of my friends tells a story typical of this method of feeding hay. One day her dog, left in the pickup cab, managed by his bouncing around to lock both doors. As the pickup headed down a steep hill, she ran alongside trying to pry open the wing window to get at the steering wheel, and hoping no neighbors drove by. The dog barked encouragement, and the pickup eventually hit a rock big enough to stop it, whereupon she broke the side window and resumed control. She’s trying to teach the dog to unlock doors and turn off the ignition, but heís old and she doesn’t have much hope he’ll learn these new tricks.

One of ranching’s skills is figuring out in the fall how long the hay and winter will last before pasture grasses grow green and tall enough in spring to support the herd. Ranchers who don’t keep surplus hay in case they guess wrong can be ambushed by spring blizzards. Entire cattle herds have died when the rancher miscalculated when winter would be finished with him.

In fall, ranchers sell calves six to nine months old; most are bought by feedlot operators who will maintain them through another winter, usually on grain, to produce the fat meat sold to supermarket chains. Some ranchers keep half their calves through another winter, hoping prices will be higher next spring. Meanwhile, each cow protects another calf in her womb.

The meat a rancher eats is nothing more than grass and hay, conveniently packed inside cowhide. By the time meat appears wrapped in cellophane at the grocery store, additional processes have raised the price far above the rancher’s costs or profits. Large companies feed expensive, chemical-laden grain, and use hormones to increase weight gain. Cattle that spend months crammed together in a feedlot that may be wet and muddy also receive medication to help the withstand disease, and you also pay for butchering and wrapping, tracking — dozens of other costs.

Increased concern about what we eat has made some changes. A customer who looks hard enough may find grass-fed beef. Cows are ruminants, after all, and like elk, moose and deer, they prefer to wander wide grasslands, selecting their own meals based on their needs. Old-fashioned ranchers like us try to accommodate their natural needs. We use hay only as a winter supplement when natural feed is covered by snow and unavailable. I refuse to eat supermarket beef. Grass-fed meat is healthier. And while chewing a steak, I can picture the hours of haying from which its firm, tasty flesh is made.

Editorís Note: Linda M. Hasselstrom lives and writes at Windbreak House near Hermosa. This is revised from the July/August 1998 issue of South Dakota Magazine. To order a copy or to subscribe, call 1-800-456-5117.

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Grassfed at Jefferson

In the late’70s, when Bob Corio and his wife Barb were first married, they were invited to a lamb chop dinner at a friend’s house.”It was the most awful tasting food I’ve ever eaten,” he recalls.”I had to bury it with mint sauce so I could clean my plate.”

Corio thinks he knows what made it so unpalatable–the advanced age of the animal, its corn-fed diet, and that strong lanolin taste often associated with the meat. Now, years later, the cleaner, more refined flavor of his own Dakota Harvest Farm grassfed lamb earns rave reviews from farmers market patrons and restaurants all over the region — including Omaha’s Grey Plume, recently named the”greenest restaurant in America” by the Green Restaurant Association.

In addition to the Dorper and Dorper x de la France lambs (which are a shedding”hair” sheep without the lanolin production, and flavor, of wool sheep breeds), Corio raises heritage Dexter cattle on his alfalfa, grass, oats, and winter annual grazing mix.”Dexters are good mothers and have a gentle disposition, and they may be helpful in protecting lambs from coyotes,” Corio says. The opportunistic predators can be severe on the Jefferson, South Dakota family farm that borders the Missouri River. One year, Corio lost 10 percent of his lambs to coyotes.

So, in a family that traditionally stuck to beef and hogs, why the switch to lamb, especially after the memorable mint sauce incident? In about 2002, Corio had an area of pasture going to waste. He found 10 ewes of the Dorper breed in eastern Iowa to graze it. Their lambs were corn-fattened and auctioned off. He didn’t break even, but he didn’t give up, either.

With a fresh crop of lambs, he started grazing instead of graining them (his lamb is now Certified American Grassfed), and he sought out direct markets in Sioux City, Omaha, and Vermillion with an ever-expanding menu of cuts processed by USDA-inspected Hudson Meats in Hudson. Corio obtained health department licensing as well, so he could grill lamb bratwursts and kabobs to sell and sample at the four or five farmers markets where he and his wife vended — often separately so as to hit more than one market during a single time slot.

Word of his lamb’s unsurpassed flavor spread quickly. Corio has seen demand for his grassfed lamb (and now grassfed heritage Dexter beef) skyrocket. The Omaha World Herald‘s review of the French Cafe in Omaha, which referred to their Dakota Harvest lamb entree as”crazy delicious,” hasn’t hurt, either.

Dakota Harvest Farm now has 350 ewes and almost two dozen Dexter cattle grazing 160 acres, with plans to increase the herd size sustainably as space and time permit. Though his customers may occasionally be disappointed when he runs out of their favorite cut, they are quick to understand it’s all about the care and quality of the meat — quality that Corio maintains as much for the local customers who cook at home and know him by name as for the nationally-acclaimed restaurants that proclaim his farm by name on their menus.

Dakota Harvest Lamb (and beef) is available during the regular season at Vermillion Area Farmers Market and the Sioux City Farmers Market. You can also order online at www.DakotaHarvestFarm.com.

Formerly of Flying Tomato Farms in Vermillion, Rebecca Terk is the Land Stewardship Project’s Healthy Food System Organizer in Big Stone County, Minn., near the South Dakota/Minnesota border. In fact, she can see South Dakota from her writing desk. She writes about local food and sustainable farming at http://www.BigStoneBounty.com.


Roast Lamb with Coffee-Brandy Sauce

Rebecca Terk calls this lamb recipe”awesome and unusual.” After preparing the dish, she recommends using the sauce left at the bottom of the dutch oven.”Put it on the stovetop and whisk in a little flour over low heat to make a gravy — it’s very good on rosemary roasted fingerling potatoes or a cucumber and tomato salad.”

Ingredients:

5 lb. lamb roast (leg)

salt and pepper

dry mustard

ground rosemary

Sauce:

1 cup strong black coffee

2 tablespoons cream

2 tablespoons sugar

3 tablespoons brandy

Directions:

Salt and pepper the lamb, dust with dry mustard, then pat rosemary on top. Combine ingredients for sauce.

Roast lamb at 300 degrees for 18 minutes per pound, basting with sauce frequently. Pull the roast out onto a tray and let stand for 20 minutes before serving.

Editor’s Note: A version of this story originally appeared in the March/April 2011 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

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Discourse in Dad’s Dairy Barn


Editor’s Note: Nancy Ruskowsky, a native South Dakotan, lived on a ranch near Cody, Wyoming when this story appeared in the March/April 1988 issue of
South Dakota Magazine. To order a copy or to subscribe, call 1-800-456-5117.


Long before articles on positive motivation moved the world toward success, most of my at-home education took place with me seated on a ledge by the barn wall, waiting for the next cow to be milked. As a child on our eastern South Dakota farm, it was my job to wash our Holsteins. There was only one requirement — that I stay just one cow ahead of my dad and our lone Surge milker.

Milking was the only time of the day that Dad stayed in one place long enough to talk. Sometimes he and I would practice naming all the counties in South Dakota. The next morning we’d dig into why I thought Judy Daniels was prettier than me. If I got good grades at our country school up on the hill, there’d be something new to offer Dad at milking time. The reward of his smile guaranteed my renewed attempt for another A tomorrow.

I always knew it was milking — and discussion — time when I heard Dad at the back of the barn calling,”Come boss, come boss.” As soon as the stanchions were closed and the first cow washed, I’d wait expectantly for Dad to adjust the milker on Rosie. “Okay, honey bunch,” he’d say, “what will we talk about tonight?”

I’d dust off one of the stanchion supports, sit down and take a deep breath before asking, “Did you know there are trees in Australia that have an oil used for medicine?” Dad would listen intently, as he readjusted Rosie’s milker and I rolled the word “eucalyptus” around my tongue.

Sometimes Dad would already know about my topic of conversation and could add more to my mental picture. Other times he’d never heard of my news, and the questions flew. I was always glad if I could answer every query.

It’s been years since those conversations. But last night I again leaned against a barn wall, a thousand miles and twenty years from those South Dakota memories. I watched as my own twelve year old, Traci, attempted to milk her newly fresh Jersey heifer for the first time.

She and I talked for nearly the whole hour it took to milk that cow. As if it was yesterday all over again, I found myself backing against the wall as we discussed her day at school. As the sky darkened the single pane window, I slid down the wall to a dusty seat. We tried to define reasons for the world’s troubles she’d been reading about in class.

Later, as we crossed the barnyard toward the house, she and I watched stars blinking over Sheep Mountain. The moon slipped up behind us, reflecting the satisfaction each of us felt. Suddenly my daughter stopped. As she shifted the pail from one hand to the other, she looked up at me with a glow that could have been the reflection of moonlight or inspiration as she asked, “Well, Mom, what will we talk about tomorrow?”

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If We Could Just Talk…


We South Dakotans can create good laws, if we just talk to each other.

After discovering a neighbor’s dog locked in a shed and starved to death, Shari Kosel of Lead got some fellow South Dakotans together and worked to toughen South Dakota’s animal cruelty laws. Last winter, she and her group South Dakotans Fighting Animal Cruelty Together (SD FACT) got legislators to consider Senate Bill 171, a measure to make willful cruelty toward dogs, cats, and horses a Class 6 felony.

As Senate Bill 171 gained publicity, Kosel got a phone call. A man asked her if she was going to put him in jail for baiting his fish hook with a worm.

Crazier charges flew on the Web and in the press. Kosel was a front for the Humane Society of the United States, the b’te noire of ag industry groups. Out-of-staters would use SB 171 to hamstring South Dakota agriculture.

Nutty talk prevailed, and a Senate committee killed SB 171.

But then a funny thing happened. Instead of talking about Kosel and SD FACT, some folks decided to talk with them. In August, state veterinarian Dustin Oedekoven invited Kosel and fellow campaigner Sara Parker of Sioux Falls to a face-to-face meeting with representatives of the Farm Bureau, Ag United, the Cattlemen’s Association, the Stockgrowers Association, the Pork Producers… a big, scary array of the ag industry voices who had been saying those nutty things about Kosel’s proposal last winter.

Kosel faced her political opponents and said she and her group are “not going to tell a farmer how to do his job.” She said she just wants to protect animals from acts that any South Dakotan could agree are vicious, horrible crimes deserving serious punishment. And she said she and SD FACT really are South Dakotans, just like everyone else in that room.

The state vet listened. The ag lobby listened. And this week, Dr. Oedekoven announced that the folks at that August meeting have worked together to produce an animal cruelty bill that is just as tough as last year’s SB 171 and possibly broader. An initial draft makes animal cruelty a Class 6 felony, expands the ban on dog fighting to prohibit training any animals to fight, and, just like Kosel’s SB 171, protects agriculture, fishing, and other normal activities from prosecution under this proposed statute.

South Dakota is the only state that does not make animal cruelty a felony. North Dakota left us behind last year, upping its animal cruelty penalties while South Dakota’s Legislature wallowed in wild innuendo and outright lies about the supporters of such penalties here.

If we end our embarrassing last-in-the-nation status on animal cruelty laws this session, it will be because Big Ag lobbyists Michael Held and Lorin Pankratz and other South Dakotans were able to step out from behind their propaganda, recognize Shari Kosel and her colleagues as fellow South Dakotans, and recognize their common interest in doing right by our four-legged friends.


Editor’s Note: Cory Heidelberger is our political columnist from the left. For a right-wing perspective on politics, please look for columns by Dr. Ken Blanchard on this site.

Cory Allen Heidelberger writes the Madville Times political blog. He grew up on the shores of Lake Herman. He studied math and history at SDSU and information systems at DSU, and has taught math, English, speech, and French at high schools East and West River.


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Beaver Creek Corn Harvest

Photographer Christian Begeman saw something unusual when he stopped at Beaver Creek Nature Area near Brandon last Saturday — a 1954 SC Case tractor, Co-op corn picker and David Bradley wagon were in the park’s 9 acre corn field.

Allen Severtson of Valley Springs was at the wheel.”His hobby is to farm with equipment from yesteryear and he invited to ride along with him for a couple rounds and take photos,” Begeman said.”The corn is shelled and sold and a local farmer gets the cobs.”

See more of Begeman’s photos at cbegeman.blogspot.com or on our website.