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The Art of Gingerbread

For the January/February 2021 issue of South Dakota Magazine, we talked to Barb Feilmeier, a Mitchell woman who has elevated gingerbread architecture to lofty heights by crafting everything from the grand Victorian Beckwith House in Mitchell to the South Dakota State Capitol out of flour, sugar and spice.

After making gingerbread houses for 50 years, Feilmeier has amassed a wealth of tricks to make the process run smoothly while stretching the bounds of her creativity. One year, that involved making domes for the Corn Palace out of giant Hershey’s Kisses, whittled down to size. Another time, she built a stone wall for an Irish castle out of Rice Krispies bars and rock candy.”I have to do something that I haven’t done before,” she says.

Feilmeier kindly shared photos of gingerbread houses past from her massive scrapbook, as well as her recipe and many tips. Perhaps they will inspire you to think outside the gingerbread house kit next year.



Gingerbread

(Adapted from Family Circle, December 1970)

5 1/2 cups sifted all-purpose flour
1 pinch baking soda
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons cloves
1 teaspoon nutmeg
1 cup shortening
1 cup sugar
1 cup molasses
1 egg

Sift flour, baking soda, salt and spices onto wax paper. In a large bowl, beat shortening and sugar until light and fluffy. Beat in molasses and egg. Stir in flour mixture to make a stiff dough. Chill several hours or overnight, until dough is firm enough to roll.

Line a cookie sheet with aluminum foil and sprinkle with flour. Roll out 1/4 of the dough to 1/8-inch thickness on the foil, covering the whole cookie sheet. Arrange as many pattern pieces as possible, allowing at least 1/2 inch between pieces, and cut out with a sharp knife, saving the trimmed dough.

Bake at 300 degrees for 20 minutes, or until cookies feel firm to the touch. Remove from oven and trim pieces while still warm. Let cookie sheet cool on a wire rack for 5 minutes, then remove sheet and let cookies cool completely.


Royal Frosting
2 egg whites
1 teaspoon lemon juice
3 1/2 cups sifted powdered sugar
food coloring, if desired

Beat egg whites and lemon juice until foamy. Slowly beat in sugar until frosting stands in firm peaks and is stiff enough to hold a firm line when cut through with a knife. Divide and tint with food coloring, as desired.


Sugar”Cement”
Spread 1 cup sugar in a small, heavy skillet and heat slowly until sugar melts and turns pale golden. Use immediately.


Building Tips

  • When designing a house, make sure that the pieces you need won’t be larger than the interior of your oven.
  • Don’t be afraid to use flour when rolling out the gingerbread.”You want it to get stiff,” Feilmeier says.
  • After baking the gingerbread, trim each piece to square. Feilmeier uses an old serrated bread knife as a saw.
  • Crushed LifeSavers make great stained glass windows. Before baking, make a hole in the gingerbread dough and drop the candy crumbs in. They will melt during baking and cool into swirls of color. Gelatin sheets (available online) work for clear windows.
  • If your gingerbread goes soft before you put your building together, check the humidity in your home. You can re-dry the dough in your oven if need be.
  • Feilmeier recommends decorating the walls before assembling the house because it’s easier to work on a flat surface.
  • If you’d like to light up your gingerbread house, try battery-operated mini lights. Just be sure to put them inside before you put the roof on.
  • Want columns? Try rolled wafers, wafer cookies or candy canes. Intricate railings can be crafted from spaghetti that has been cooked to al dente, rolled in food coloring or tinted frosting, then dried.
  • Royal icing “snow” covers a multitude of ills.
  • Gingerbread houses aren’t an ideal project for young children. It’s best to wait until they are about 10.
  • Not up to baking? Try building simple houses out of cheap graham crackers — the more expensive brands are better for eating than for building.
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Cornstruction Nearly Complete

We stopped by Mitchell’s Main Street this week to see the progress on major renovations to the Corn Palace. Though the project is running a few months late, the end — or the cornstruction as some call it — is nearly complete.

We got a quick tour from Katie Knutson and Cherie Ramsdell. Katie is the director of Mitchell’s Convention and Visitors Bureau. Cherie is the artist who designs the murals — a task once done by the legendary Oscar Howe.

The changes are making the old palace seem warmer and more people-friendly. Old concrete pillars in the lobby have been redesigned as corn ears, and decorated with ceramic tile from Italy arranged in an abstract way like kernels on a cob. A second floor balcony now hangs above Main Street. Already, the community is using it for Thursday night concerts. A bright second floor area is now devoted to Howe, the Lakota artist. Huge windows have been reopened. The outdoor murals are larger than ever. And the new steel domes give an abstract look of corn husks, especially when lit at night. (They were still sitting on the street when we stopped.)

Congratulations to the Mitchell community. They’ve embraced our corn culture with the palace since 1892. John Philip Sousa performed there in 1904, and since then the big brick barn has been Mitchell’s invite to the world. Today’s Corn Palace leadership has done all of South Dakota a great favor by modernizing and reconfiguring the architectural treasure. Plan to stop and see the changes on your travels.

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Get Fresh!

When I went through my yoga teacher training, one of the homework assignments was a 30-day diet experiment. It was meant to be a food sadhana, teaching us to be more mindful of how we eat. Some classmates chose vegetarianism; some gave up sugar. I was eating a lot of microwave meals at the time — ones that claimed healthiness on the box but listed many ingredients I couldn’t pronounce — so my husband suggested ditching our microwave. Busy evenings were initially challenging, but we’re now microwave-free for five years. We purchase mainly whole ingredients and the food prep takes time, but I like knowing exactly what’s going into my mouth.

Sometimes we cave and get takeout, though. We’re not entirely virtuous. That’s why I’m a little jealous of the Mitchell community. Billy Mawhiney opened Get Fresh! Table and Market on Mitchell’s Main Street this month. It’s a partnership with his other venture, Time at the Table, that offers pre-made meals for delivery or pickup using fresh, local and organic ingredients. There is even a self-serve kitchen where you can prep ingredients according to their recipes.

Mawhiney wants people to connect with food and use food to connect with others by getting to know their local farmers and butchers. He also hopes families will use family dinner as a way to slow down in our crazy and sometimes frazzled lives.”It’s time we reclaim the dinner table to be the center of the home,” Mawhiney says.

He got the idea for Get Fresh! while living in Brooklyn, N.Y.”I could not afford to eat much, but the access to local, organic and fresh food was literally just a few blocks away.” Mawhiney keeps his 6-serving meals affordable by using similar ingredients in the weekly menus. They even accept SNAP (formerly known as food stamps).

The business is very new, but the gluten-free meals have already been very popular. Get Fresh! offers vegetarian and dairy free options, as well, and they hope to add some vegan dishes this summer. Mawhiney gives oven or slow cooker instructions for each dish.”Everything is one-step and I left out the microwave on purpose. We do not have one at Get Fresh!” he proclaims.

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Benevolent Baking

Philanthropy doesn’t have an age limit. Just ask Dorothy Shannon, a resident of Avera Brady Health and Rehab in Mitchell.

Shannon, an octogenarian, hasn’t let her move to assisted living stop her from sharing her skills with others. She still bakes delicious cookies and other treats, which she sells to residents, employees and visitors to the assisted living center. Proceeds from those sales go to Shannon’s favorite charities.

It takes a lot of cookies to make a difference, but Shannon’s up to the challenge. With help from Activities Coordinator Lisa Larson and other staff members, she made and sold enough treats to pay for a big television for all Avera Brady residents to enjoy.

When asked about her favorite Dorothy Shannon creation, Nola Myers, a member of Avera Brady’s activities staff, rattled off a list: butterhorn rolls, chocolate chip cookies, sugar cookies, peanut butter balls, toffee and a popcorn cake made in an angel food pan. Shannon’s Heavenly Desserts Cookbook, created during her stay at the home, includes recipes for many of these sweets.

Shannon may be acquiring more distant fans as well. She and Larson are both avid viewers of The Ellen DeGeneres Show. Larson sent a package to DeGeneres with a letter telling Shannon’s story, a copy of her cookbook, and most importantly, cookies and other treats. In return, they scored 4 free tickets to the January 15th show.

It’s a long way from Mitchell to California, but Shannon’s had help. Avera Brady sold popcorn balls for three weeks this winter to help pay for the trip. Shannon’s daughter Colleen, her granddaughter and Lisa Larson will escort her to the taping. The show will most likely air on Wednesday. Shannon’s entourage doesn’t know what Ellen has in store for them, but as one Brady staff member pointed out,”It’s not every day that an elderly nursing home resident from South Dakota gets invited to be on a national tv show.”

True enough. Have a great trip, Dorothy. We hope you and your family and friends enjoy your California adventure.

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Unknown No More

Jack Thurman remembers the photograph as if it were taken yesterday. He was standing on the slope of Mount Suribachi on the Japanese island of Iwo Jima. It was the 25th or 26th of February, 1945. American forces were in the heat of a battle with the Japanese for control of the small island about 650 miles south of Tokyo. As a member of the United States Marine Corps’ 5th Division, 27th Regiment, Thurman had volunteered to help the 28th Regiment secure the mountain. They had been on Iwo Jima since the 19th. They were making progress.

On the 23rd a group of Marines made it to the top of Mount Suribachi and hoisted an American flag. A few days later, Associated Press photographer Joe Rosenthal gathered those soldiers again for another photo around the flag. One of them noticed Thurman standing a few yards down the mountain and invited him up. After the photo was taken, the soldiers returned to the fight and Rosenthal left with another good war picture. In this one the soldiers were jubilant. Some held their helmets in the air. Others raised their guns. Rosenthal was able to identify everyone except one man — Thurman.

For more than 55 years, the smiling young Marine standing on the far left side of the photo was identified only as”unknown.” But his name is no longer a mystery. After years of silence, Thurman identified himself as the only unknown soldier in that image from Iwo Jima.

Thurman, the oldest of 15 children, grew up on a dairy farm outside of Mitchell. He remembers”a lot of hard work,” milking cows and farming with a team of horses (Thurman’s father finally bought a tractor in 1939). He rode a horse to country school before enrolling at Notre Dame School in Mitchell.

When the United States entered World War II in December 1941, thousands of young men across the country clamored to join the military. Thurman was no different. When he was 17, he told his family he wanted to enlist, but his father wouldn’t sign the necessary paperwork, saying he needed him on the farm. So Thurman waited until Sept. 27, 1943, his 18th birthday. He walked into the recruiter’s office in Mitchell and joined the Marine Corps.

“As I looked over my right shoulder, I saw that flag going up…it was the most beautiful thing I ever saw in my life.”

After training at Fort Snelling, Minn., and San Diego, Thurman became a member of Carlson’s Raiders in the South Pacific. In early 1945, Thurman found himself on a ship heading west from Hawaii. Only after a few days at sea did the Marines find out they were headed for Iwo Jima. As they approached the island they saw nearly constant gun flashes along the horizon.”We were all thinking to ourselves, ‘How can anything survive on that island with that kind of an attack?'” Thurman recalled.

On Feb. 19 the 5th Division’s 26th, 27th and 28th regiments landed on the southern coast of Iwo Jima. Thurman remembers chills running down his spine as he stepped over dead Japanese soldiers lying on the black sands of Iwo Jima’s beach.”We didn’t know what to expect,” he says.

The 28th Regiment was assigned to take Mount Suribachi, an inactive volcano on the southern tip of the island. The 26th and Thurman’s 27th Regiment were to take an airstrip that sat just a few hundred yards northeast of Mount Suribachi. The Marines set to work, firing on foxholes and rooting out Japanese soldiers, many of whom were hidden within 11 miles of tunnels.

While Thurman and other members of his regiment fought the Japanese on the ground, the 28th Regiment started its slow ascent up Mount Suribachi. On Feb. 21 the men had nearly surrounded the base of the mountain and started to climb. At a little after 10 a.m., on the morning of the 23rd, as Thurman was fighting in the middle of the airstrip, a soldier noticed activity on the mountaintop. Marines had reached the summit and were raising a flag.”As I looked over my right shoulder, I saw that flag going up,” Thurman said.”It was the most beautiful thing I ever saw in my life. The ocean breeze hit it and the flag itself unfurled. It was just a beautiful thing up there. And there were a few of us who had some tears in our eyes, because we lost a lot of men between the 19th of February and the 23rd of February. We lost a lot of men, so we weren’t ashamed to shed a tear.”

Marine Corps photographer Lou Lowery captured the first flag raising. A few hours later, another group of Marines reached the top of the mountain with a larger flag. As they took the smaller one down and hoisted the bigger flag into place, Rosenthal snapped a picture. The image, which was given the title”Raising the Flag on Iwo Jima,” won a Pulitzer Prize and became one of the most reproduced photos of the war.

Thurman was a bit hesitant days later when that soldier from the 28th Regiment invited him into Rosenthal’s group photo.”I said, ‘Well I’m 27th Regiment.’ And he said, ‘That makes no difference. You’re still one of us.’ Well, that sounded pretty good to me,” Thurman said,”so I went up.”

Thurman is standing directly behind Ira Hayes, one of the six men immortalized in Rosenthal’s flag-raising photo. John Bradley, Franklin Sousey and Mike Strank–three other soldiers from the flag raising–are also in the photo. As the only man who was not a member of the 28th Regiment, Thurman became the only unidentified soldier.

Many of the men standing alongside Thurman, including Sousley and Strank, were killed days later as the Japanese continued their attempt to hold Iwo Jima. The fighting continued until American forces finally secured the island on March 26, 1945. Thurman left Iwo Jima that same day.

In a few months the war was over. Thurman came back to the United States and bounced around the West Coast looking for work before coming back to South Dakota. He had a number of jobs in Mitchell, Aberdeen and Rapid City before he and his wife, Carol, headed for San Diego. It was there that he was introduced to drafting and embarked upon a career in architecture. He finally settled down in Boulder, Colo., where he designed many of the buildings on the University of Colorado campus.

After years of silence, Thurman identified himself as the only unknown soldier in that image of Iwo Jima.

For more than 30 years after the war Thurman remained silent about what he had experienced.”I just didn’t particularly care to talk about it,” he said.”It was hard for me to hold back my emotions when I got into the real messy part.” In the late 1970s, though, Thurman was invited to speak at a Denver-area Kiwanis Club. Since then he has been open about his war experiences and has written a book detailing his military career.

The country was re-introduced to Iwo Jima in 2000 with the publication of Flags of Our Fathers. Written by John Bradley’s son James, the book chronicles the lives of the six men who raised the flag on Iwo Jima. The picture of those men from the 28th Regiment, plus an unknown Marine, gathered on Mount Suribachi is included in a section of photographs from the battle.

After the book came out, Thurman’s family members and friends were sure they knew the unidentified soldier.”People in the family were calling me asking ‘Isn’t that you in that picture?'” By saying yes, Thurman finally ended a half-century of mystery.

In 2006 Clint Eastwood turned Flags of Our Fathers into a movie. Thurman saw the film in Denver with a host of other Iwo Jima veterans. Shortly before Christmas that year, Thurman met Lt. Keith Wells, the platoon leader whose men were charged with putting the flag on Mount Suribachi.

“So you’re the guy in that picture?” Wells asked.

“Yes, sir,” Thurman said.

“We’ve been wondering who in the hell that guy is,” Wells said.”We could not figure out who he was. We’ve got a name for everybody but that one.”

“Well,” Thurman answered, with a laugh,”I’m the lone ranger.”

Editor’s Note: This story is revised from the March/April 2008 issue of South Dakota Magazine. To order a back issue or to subscribe, call 800-456-5117.


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Museum Pieces

Lori Holmberg, Dakota Discovery Museum director, says Gilfillan’s wagon is a permanent exhibit.

The coming winter will force South Dakotans to seek indoor amusement, and high on our list should be a visit to local museums. You might be surprised at what you find. Our writers found all sorts of treasures when we did a search for our state’s most interesting and unusual museum artifacts.

Right beneath our noses, in our hometown of Yankton where we publish South Dakota Magazine, we found a Native American pipe bag with an amazing story at the Dakota Territorial Museum. The bag was the centerpiece of a collection of Indian artifacts gathered by Andrew J. Faulk, a 1860s trader and later the third governor of Dakota Territory. Crow Indians probably made the tanned, 43-inch long deer hide bag.

The bag’s recent history is almost as intriguing as its past. In 1995, it was stolen from the museum. For eight years, Yankton County Historical Society board member and artifact collector Larry Ness carried a photograph of the bag, and asked other collectors if they’d seen it. He found it in New York in 2003, and after some legal maneuvering he was able to bring the pipe bag home to the Yankton museum, where it is once again on display.

The Thoen Stone, located at the Adams Museum in Deadwood, is another prized museum piece with an interesting story. The stone is an 8 1/2 by 10 inch scrap of sandstone, purportedly found near Spearfish in 1887 by Louis Thoen. Inscribed on both sides is a message that is still the subject of controversy. The rough script describes how a band of seven men found”all the gold we could carry” in the northern Black Hills, and then were killed by Indian warriors — all except for the writer, Ezra Kind.

Kind supposedly wrote that he was out of food,”without a gun and hiding for his life.” The inscription is dated 1834, 40 years before the Custer expedition into the Hills. The fate of Mr. Kind is unknown, as is the validity of the stone itself.

Another famous stone can be found at the Cultural Heritage Center in Pierre — and its validity is certain. In 1742, Pierre Gaultier de la Verendrye sent his sons from Hudson Bay in Canada to find a water route to China. On foot and horseback, Louis-Joseph and Francois trekked west for over a year — until their Indian guides refused to go farther. The French-Canadians did not find a route to the sea, but they were among the first Europeans to see the Dakota plains. Camping with Indians along the Missouri on March 30, 1743, they buried a lead plate on a hilltop near the mouth of the Bad River to commemorate their journey. Three teenagers found the Verendryes’ partially-exposed lead plate in February of 1913. The artifact helped historians map the Verendryes’ route in their search for the Pacific.

Some of other amazing discoveries we found at local museums include paintings, like the Harvey Dunn originals at Brookings’ South Dakota Art Museum, sculptures like Borglum’s Statue of Lincoln at Keystone’s Borglum Historical Center and more Native American treasures like parfleche containers at Akta Lakota Museum in Chamberlain. Sometimes the museum building itself is a treasure, like the Pettigrew House in Sioux Falls or Adams Museum and House in Deadwood.

Ranchers will be nostalgic about Archer Gilfillan’s sheepherder wagon at the Dakota Discovery Museum in Mitchell. The early-day”mobile home,” a double floored and heated covered wagon, came to the museum 50 years ago. Gilfillan, a popular Harding County writer and speaker, was born in White Earth, Minn. in 1886, the son of an Episcopal missionary to the Ojibway Indians. Gilfillan studied Latin and Greek in prestigious universities and traveled in Europe. He returned to the West to homestead in Harding County. That venture failed and he worked for other ranchers, keeping a journal of the people and events he encountered. He gave a speech about sheep, coyote and human behavior at a wool growers’ convention at Helena, Mont., in 1924 called”Secret Sorrows of a Sheepherder,” and it was so well received he compiled his stories into a book, Sheep: Life on the South Dakota Range.

Every South Dakota museum, large and small, has treasures awaiting us. What better time to discover them than on a cold winter’s day?

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Tonight, Let the Kids Cook

Students learn cooking skills and try new foods in Mitchell-based nonprofit Time at the Table’s Kitchen Kids program. Photo by Billy Mawhiney.


In a world of harried schedules and grab-and-go food, the traditional cozy family supper around the dinner table is no longer the reality for many Americans. But would a return to family mealtimes be better for our health and overall well-being?

Billy Mawhiney of Time at the Table, a Mitchell-based nonprofit, thinks so.”I was fortunate as a child to grow up in a home where family dinner was a priority. Even during sports season my mother would sit with me while I ate dinner at the table, involving herself into my life. When I began researching family dinner and realizing that only 1 in 3 American families eat around the table, I knew we had to do something about it.”

Time at the Table offers a variety of tools that support their slogan,”Reconnecting families, one table at a time.” One of the most successful has been their Kitchen Kids program. Kitchen Kids is a series of classes for children in grades 3-8 designed to give them”cooking confidence” in a safe and entertaining environment.

When kids learn their way around the kitchen, it encourages them to take those skills home and show them to Mom and Dad, helping families connect in a fun, delicious way. The four-lesson series starts simply. Mawhiney says,”The first lesson is always attention getting — making pasta from scratch. It gets your hands dirty and focuses on simple, basic ingredients kids know.”

The classes also encourage children to try new and healthier foods. A grant from the USDA has allowed Kitchen Kids organizers to track the program’s success in nudging children into eating fruits and vegetables. It’s working — 83% of students show an increase in fruit and vegetable consumption after attending Kitchen Kids.

Groups are kept small, so students have plenty of help as they learn.”We keep the class ratio to 1:5 with volunteers from the RSVP program in Mitchell. The James Valley Community Center not only allows us to use their space, but also supports us with great volunteers to have an extra set of eyes and hands to help guide the kids,” says Mawhiney.

The program has been so successful in Mitchell that it’s expanding into Sioux Falls. A two-part Kitchen Kids class will be held on November 3 and 17 at the Cross Pointe Baptist Church from 11 a.m. to 12:30 p.m. The $40 cost covers both sessions, with scholarships available upon request.

Mawhiney would like to see Kitchen Kids-style programs available in communities across the state. To that end, Time at the Table is developing a Kitchen Kids Resource Guide to help local groups start up a program of their own, with well-tested recipes, step-by-step guidance for instructors and more. Time at the Table also offers family classes for parents with smaller children.

For more information or to donate to their scholarship program, contact Billy Mawhiney at 605-550-0335 or bmawhiney@timeatthetable.org.


A Kitchen Kids student prepares pizza rolls. Photo by Billy Mawhiney.

Pizza Rolls

From the Kitchen Kids Resource Guide

1/4 cup extra virgin olive oil, plus more for the pan
1 3/4 cups whole wheat flour, plus more for rolling
Kosher salt
Black pepper, freshly ground
1/2 cup plain yogurt
1 15-ounce can crushed tomatoes
1 teaspoon basil (dried or fresh)
2/3 cup shredded mozzarella
2 cloves garlic, minced
1 egg

In a mixing bowl or food processor, combine oil, flour and a generous pinch of salt. Mix together until mixture resembles small peas. Add yogurt and stir to combine a sticky dough. If dough is a little dry, add 1-2 tablespoons ice water. Cover dough and refrigerate until ready to use.

In another mixing bowl, combine crushed tomatoes, basil, mozzarella, garlic and salt and pepper to taste. Stir well.

Roll dough out on a lightly floured surface until it is about 1/8″ thick. Use a floured 4″ cookie cutter, cup or bowl (a plastic food container works well) to cut the dough into circles. Re-roll scraps and continue cutting until all dough has been used up. You should have 14-16 circles.

Place about 1 1/2 tablespoons of the tomato filling on one half of the dough circle. Fold the other half over and press gently but firmly along the edges of the circle to seal it, forming a half-moon. Use the back of a fork to create a scalloped edge along the seal. Transfer to the prepared baking sheet. Repeat with remaining dough circles.

Beat the egg with 1/8 cup water to make an egg wash. Brush the tops of the pizza rolls with the egg wash and bake for 12-15 minutes, or until golden brown.

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Ethan Needs Us

We’ve dropped by Cook’s Inn in Ethan more than once through the years. The little Main Street eatery has been operated for many years by Marilyn Thill. It was just another small town restaurant to me, but it was much more than that to the locals.

It took several visits for me to understand that Marilyn and her restaurant were a lifeline to many folks in the little town south of Mitchell. She stocked a few grocery staples for senior citizens who had no other access to groceries. She delivered meals to home-bound neighbors — a Meals on Wheels without the paperwork or fuss. Free cookies and candies were often left on the counter for people who were in too big of a hurry for a meal or for kids who didn’t have a dollar but needed a snack.

Hanging on the back wall was Helen Garvis’ spoon collection. Helen was a beloved local farmwife who liked to collect spoons as she traveled. When she died, Marilyn bought the spoon collection because she thought it should be kept together. She hung it in the restaurant, and Helen’s friends found a lot of comfort in being able to see the spoons when they visited for soup or a sandwich.

Of course, nothing continues forever. Marilyn has been past retirement age for a few years now. She didn’t want to leave the town without a restaurant, so she was happy to lease it to a fellow before she stepped away.

Unfortunately, the man who leased it to didn’t have her business acumen — and he soon abandoned the place in a condition that is unfit to operate. Marilyn wants to reopen it but she doesn’t have the cash to do the repairs. Recognizing all she did through the years for the community, two local men have begun a fund drive to raise about $1,000 for the needed improvements. Mel Weber of Mitchell and Dennis Puepke of Parkston told the Mitchell Daily Republic that anyone interested may send a few dollars to the Farmers State Bank in Parkston. They don’t expect anybody to send a lot … but if you want to do a small kindness (the kind Marilyn did every day she was at the restaurant), send $5 or $10.

We’ll let you know if she gets it reopened. Then we can all stop by for a cheeseburger and see Helen’s spoons.