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In the Red

Farm equipment comes in every color of the rainbow, but in Huron, from June 26-28, the color of the day will be red — as in International Harvester red.

International Harvester Collectors Chapter 21 of South Dakota will serve as the host club for the 25th Annual National Red Power Round Up on the state fairgrounds. Collectors, exhibitors, vendors and fans of Big Red from across the country will descend on Huron to talk and gawk at every type of farm equipment the company made, from the steel wheel era to the 1980s.

Many of Chapter 21’s members will be showing one or more of their prized possessions. Jay Graber of Parker can choose from around 100 machines, though not all of them are restored. Jason Sweeter of Lennox will be there with several from the extensive collection started by his father. Nick Osterman, of Groton, has assembled a fleet of nearly all the Hi Boy tractors that IH built to work the cane fields. He plans on bringing 20 down to Huron.

A wide range of activities is planned around the exhibits, including musical performances and a Thursday night chicken feed put on by the Spink and Clark County 4-H clubs. Billy Steers, author of the”Tractor Mac” children’s book series, will be giving presentations all three days. (Click here for a complete event schedule).

Chapter 21 holds a state roundup every year, often in conjunction with other farm events such as the Menno Pioneer Power Show. This is the second time it has hosted a national event.

“We held a national roundup at Prairie Village in Madison in 1997 and we had about 385 exhibitors,” said Wilbur Goehring, chairman of the event’s organizing committee.”This year we’re expecting around 1,200, and many of those will be bringing multiple items to show.”

International Harvester was formed in 1902 by the merger of McCormick Harvesting Machine Company and Deering Harvester Company, along with several smaller agricultural manufacturers. As the company grew its offerings expanded to include cotton pickers, pickups and combines, to name only a few, but the company’s signature product on small farms in this part of the world was its fire engine red Farmall tractors.

In its time the company manufactured everything from M-1 rifles to toys and commemorative items, and a little bit of everything will be on display in Huron. An exhibitor from Missouri will even be bringing an entire Irma Harding kitchen — complete with a kitchen sink, of course — to the fairgrounds. Irma was a marketing creation, like Betty Crocker or Aunt Jemima, who promoted the IH line of refrigerators and freezers during the 1950s.

“IH was the king of the hill [among farm equipment manufacturers] for many years,” said Goehring, but stiff competition and poor management combined to put pressure on the company’s bottom line. After many years of slim profits, the agricultural manufacturing sector of the business was sold in 1984 to Tenneco Inc. Since then they have been marketed under the Case IH nameplate.

Case IH will be bringing the earliest and last tractors built by International Harvester to the Round Up: a gas-powered 1924 Farmall Regular, and a 5488 from 1985, which was the last one to roll off its assembly line in Rock Island, Illinois. A brand new tanker/pumper fire truck, fabricated on an International 4400 Workstar 4X2 truck chassis, will also be on display.

People who need a golf cart or side-by-side to get around the fairgrounds are welcome to bring them along.”We’ve had people call and ask if it’s okay to use their John Deere Gator,” said Goehring.”We tell them yeah, that’s OK. If you’re not too embarrassed to drive it that’s fine with us.”

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Huron’s Humanitarian

February is Black History Month. Every Tuesday this month, we’ll introduce you to black pioneers and leaders who helped shape South Dakota. Today we feature Hazel Mahone, a Huron businesswoman and humanitarian.

Hazel Mahone lived nearly every one of her 100 years in Huron. She had been a successful businesswoman in the Beadle County seat, but when she died in 2010 she hoped friends and neighbors would remember her for her”love and concern for people. Buildings, cathedrals, palaces, ruins all were important, but of primary importance are the people who occupied the buildings. All I want to do is be nice to people.”

Perhaps that was a lesson that trickled down her family tree from her grandfather, a slave on a Mississippi plantation. One evening his master told him to expect 100 lashes in the morning, punishment for some unknown violation. Mahone’s grandfather was determined that no one would touch him again. He packed a knapsack and ran away in the middle of the night. Thirty days later he arrived in St. Louis, where he joined the Union Army and fought in the Civil War. He was so grateful for his newfound freedom that he never again drank a full cup of water drawn from a well. He always sprinkled some on the ground in thanks.

Mahone’s family moved to Huron in the early 1900s. The men worked on farms or the railroad, while Mahone’s mother served as a maid. Hazel was born in 1910. She excelled at Huron High School, especially in music. When she was a sophomore, her music teacher asked if she would stay after school and try singing two pieces. Her rendition of”Deep River” was so moving that the teacher entered her in a local contest. Mahone ended up winning the state’s alto division that year.

After graduating in 1928 Mahone completed two years at Huron College. She applied and was accepted at Tuskegee Institute, but financial constraints wouldn’t allow her to go. Then Mary Roselle, who operated a beauty parlor in the Masonic Temple, told Mahone to enroll in a short course at the California School of Beauty Culture in Sioux Falls. She applied and studied under Louise Mitchell, another prominent black businesswoman sometimes called the Mary McLeod Bethune of South Dakota.

Mitchell and her husband arrived in South Dakota in 1906 and she immediately secured a job as a beautician. Eventually she opened the school and helped dozens of young black women, especially from the Deep South, to learn the trade and find jobs in parlors around the Upper Midwest.

Mahone completed the short course and secured a position in Roselle’s beauty parlor in 1932. She was soon in high demand. Clients — all of whom were white — waited weeks for an appointment with her. Still, Mahone dreamed of pursuing a career in singing. In 1949 she moved to San Francisco and studied voice at the Conservatory of Music. After two years, however, she realized she felt more at home at Roselle’s beauty parlor in Huron.

When Roselle died, Mahone was surprised to discover that Roselle had willed the business to her. But the will had to be probated, and Mahone was tasked with finding $250 so the business could be transferred. She didn’t have the money, so her fellow tenants in the Masonic Temple raised the sum and Mahone took ownership.

At age 46 she married William Mahone, a retired inspector and waiter-in-charge on the Chicago and Northwestern Railroad. They traveled the world and became involved in countless humanitarian projects. In September 1967 the Mahones embarked on a tour of Africa. “We want to meet the people, not just see the scenery, animals and airports,” Mahone said. “Really we are going as ambassadors of our country and as ambassadors of Christ.”

When they returned, the Mahones raised money to purchase 10 barrels of supplies. They went back to Africa to personally oversee their distribution.

William Mahone died in 1972, but Hazel continued traveling, visiting more than 80 countries and compiling over 100 travel logs, many of which are housed today at the South Dakota State Historical Society in Pierre. In her travels, she experienced conditions far different than what existed in Huron.”We never experienced any racism, no segregation or anything,” she said of growing up and living in South Dakota.”We were accepted everywhere. Our family was well educated, we had music and books. I was happy and stayed in this little town.”

In 2007 Mahone was given a Human Rights Award from Christian Women United.”The sum total of human rights means so much,” she said.”Everybody has a chance. It’s what you make of it, you take advantage of it.”

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A Delicious Contest

The Greater Midwest Foodways Heirloom Recipes Contest was held last Sunday at the Woman’s Expo building at the South Dakota State Fair. Four women competed in this year’s event — all brought delicious food with deep roots in their family histories. (The recipes and stories will be posted at greatermidwestfoodways.com at a later date.)

There was also a bonus recipe –well-creased instructions for making suet pudding, provided by Avis Hardie of Clear Lake. Her grandmother, Susan Jenvey Clarke Tranter, brought it to South Dakota when she emigrated from England to Hand County in 1908. Suet is the hard white fat around the kidneys and loins of cattle and other animals, and was once a common ingredient in steamed puddings.

Suet Pudding

2/3 cup of suet — chopped fine
1 cup of molasses (Tranter instructed,”I use syrup. 1/2 cup of molasses would be plenty by using more milk and sugar. Honey would be about the same sweetness as syrup. Honey I believe 3/4 of a cup.”)
1 cup of sweet milk
1 cup of raisins
1/2 cup sugar
3 cups flour
1 teaspoon soda
1 teaspoon nutmeg or other spice

Mix as written. Boil or steam 3 hrs. Half of this recipe makes a good pudding. Tranter wrote,”You know these little brown pudding pans I have. I use one of those for half the recipe.”

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Fowl Balls

One of my jobs here at South Dakota Magazine is to call people to verify dates, time and activities for the events you see in each issue’s Traveler section and in our online calendar. It’s fun to talk to people and learn what’s happening around South Dakota, but every now and then, an event puzzles me. For example, do you know how to race minnows? The concept was new to me, but it’s one of the activities at the Rhubarb Festival up in Leola. So I asked Leola’s City Finance Officer, Candice Kappes, what a minnow race was. Her response?”They race minnows.”

Ok, but HOW? Minnows can’t run. You can’t mark them the same way you’d mark a turtle or a plastic duck, and I have no idea how you’d make a racecourse in a tank of water. Turns out Candice has never seen the races either, so she’s going to check them out at the festival on June 1 and let me know how it works.

When I called folks in Huron to find out about Turkey Races, I came across another stumper. I wasn’t puzzled by the races themselves — they’re simple, goofy fun designed to raise money for local causes. Two-person teams, often wearing costumes, coax live racing turkeys from the local Hutterite colony across the finish line. The group with the fastest turkey wins a $1000 nest egg. There are other activities, too — Ringer the Ringneck Pheasant and other local characters compete in a mascot race. The land ski races are similar in awkwardness to the classic sack race — four-person teams strap their feet to two 2x4s and see how far they get.

But the part that puzzled me was the fowl balls.”I’ve never heard of those before — are they some kind of turkey meatball?” I asked. There a brief moment of hemming and hawing on the other end of the line. Turns out fowl balls are the avian equivalent of Rocky Mountain oysters. Aha!

John Hott, Plant Manager of Dakota Provisions, introduced Huron to the testicular tradition. They’re known as turkey fries back in his home state of West Virginia, but acquired the”fowl ball” moniker at Sioux Falls Stadium, where they were once served during Canaries baseball games.

Hott’s ball-handling method is simple:”We cut them into bite-sized pieces about the size of a piece of popcorn chicken, then bread them and deep fry them.” Hott uses a hot and spicy Cajun seasoning to give the nut meats some pizzazz. Then they go in the deep fryer. Wait until the balls bob to the surface, then cook for another ten minutes or so.”I like to go off of the color. You want to make sure they’re a nice golden-brown color,” Hott advises.”Once they start floating, you’d think they’d be done, but obviously you don’t want to bite into a raw testicle.”

The fowl ballers are offering a new product this year. In honor of the Huron Baseball Association, recipient of this year’s race proceeds, they’ll be serving bats — smoked turkey drumsticks injected with Cajun seasoning — along with the balls. Ask for ’em at the fowl ball stand at Turkey Races in downtown Huron on Friday, May 17.