Home on the Range

Text by Claire Baiz • Photography by Phil Procopio

“It wasn’t until I moved back,” Reid Ellsworth says, “that I realized what makes Great Falls feel like home…People here have the courage to tell the truth—it keeps us genuine.” Reid, whose experience is in the restaurant business, serves as operations manager for the Arvon Block; his husband Patrick Sullivan, a fourth-generation Montana hotelier, is general manager.

Spring has sprung and it’s time to transition into some crisp and refreshing brews. To kick off the season, I have rounded up some beers to help power through those spring chores or perfect for sitting back and relaxing with friends on a sunshiny day.

Craft beer is all about diversity, which is reflected in the assortment of beer styles produced by breweries during the spring season. Let’s kick things off with Saison (seh zohn) and Session beers. Saison, French for season, is a pale ale that is generally around 7% ABV (alcohol by volume), highly carbonated, fruity, spicy, and often bottle conditioned. Historically, in the 15 and 1600s, they were farm house ales made in the cooler winter months and stored for summer use when the seasonal workers came to work the farm. These workers were called Saisonniers and were entitled up to five liters of beer every work day. Remember, in those days, water harbored bacteria and fermentation was a sure way to eliminate the risk. Back then, no one kept track of the ABV, but most agree they were probably 3 to 3.5 percent evolving to 4.5 to 6.5 in the early 20th century. Today, you are more likely to find them between 7 and 8.5 percent. Saison is generally a Belgium style brew utilizing Belgium style yeast to give it that crisp, fruity and clean finish.

When I got serious about drinking wine, that is, when I stopped consuming 4 ltr jugs of Mountain Castle Rhine and Carlo Rossi Paisano, I developed this attitude that all wine would be red if it could be. I clung to that thought for probably 10 or 12 years. It’s kind of a snobbish attitude toward white wines and it sometimes seems a natural progression for many wine drinkers.

Then, one day, I looked at my French wine section and said, “Where the hell are my French reds?” Turns out, I became so enthusiastic with whites and rosés that my French section nearly dwindled to nothing. I have to work hard to ensure there are enough reds to satisfy our customer base. With that in mind, it’s time to look toward the warmer weather that’s right around the corner (known as ‘break-up’ in Alaska).

Dr. Everett Lynn, the Wind Behind the Woodwind

Text by Polly Kolstad | Photography by Nicole Keintz

Whatever you’re looking for, when a clear eyed gentleman answers the door in a blue “Last Chance Dixieland Jazz Band” shirt, you know you are in for some music.

Pioneer Dentist in Central Montana

Written by Suzanne Waring

During the first decade of the twentieth century, you could have counted on your fingers the number of Montana women credentialed as physicians, dentists, or lawyers. The attitude about them is indicated in the instance of Lottie M. Conyngham who was a trained dentist. People and newspapers generally used the title of Mrs. instead of Dr.—or both in reference to her. Regardless of the title, when those living in Central Montana needed a dentist, they gratefully submitted to her gentle touch.

Lessons Learned from an 11-Year-Old National Champ

Text by Shane Klippenes and Photography by Jim Wells

At first glance, Gatlin Sutherland looks like an ordinary 5th grader; and in many ways he is. He plays competitive basketball and football, likes some aspects of school, and eats “normal food”. Oh, and he is one of the top ranked racquetball players in the nation.