June 17, 2016 by lmorgan · Comments Off
“I think Elgin’s my place to actually get bulls rode,”
Claiming he was in a slump, Norfolk bull rider Garrett Wickett won his third consecutive EKG Bull-A-Rama Saturday night.
Wickett, a second generation bull rider coached by Dustin Elliott out of North Platte, put together two great rides to claim the championship.
In the first go round, he posted a 76. Then, starting the second go-round, he posted a 79 for a combined score of 155.
Taking second was Cody Bohnenkamp of Broken Bow. He had a 65 in the first go-round then came back with a 77 in the second go-round.
The best ride of the night was turned in by Rick Clouse of Emmett who posted an 80 in the first go-round and ended up finishing third.
The bleachers were nearly full to capacity when the competition began
“He jumped out and made a couple of rounds to the right then jumped out of it,” Wickett said about his ride in the first go-round. “He was a tough bull to ride, I had to really work and claw my way to stay caught up to him.”
It didn’t get any easier in the second go-round.
“I knew going in I was sitting in second place,” he said about the start of the second go-round. Wickett said when the bull came out of the chute, it went to his left away from his hand. “I really had to keep clawing,” he said. “I wasn’t really spurring, I was just trying to stay caught up to him.”
“For me, it’s just a natural reaction,” Wickett said describing what it’s like to ride a bull. “It’s a split-second sport. You can’t think, when you think you get hurt,” he said. “I really don’t see anything. My vision gets very blurry … I know where the position is. If I do get in a bad spot, that’s where I snap out of it. It’s almost like a dream.”
He went on to say that the times when he “snaps out of the dream” is when he has gotten hurt riding bulls.
Riding is all second nature. It’s all consecutive motions. If you imagine it day out, eat and sleep bull riding, that’s when you become good,” he said.
Families and friends came to cemeteries near and far to honor and to remember fallen heroes and lost loved ones as part of Memorial Day Weekend 2016.
For some, tears fell and soft words were spoken near tombstones which stand as silent tributes to lives once lived.
Elgin area residents participated in Memorial Day programs. There was a large turnout at Park Cemetery for the program which began at 10 a.m.
Giving the Memorial Day address was Rev. Janet Davis. She gave those in attendance a brief history of how, back in 1971, the fourth Monday of May became the official federal holiday known as Memorial Day. “But,” she said, “the U.S. has been remembering those who lost their lives in defense of our country for many over 100 years before that.”
History tells us the decoration of graves began, in earnest, following the Civil War, but it was after World War I when all who died in military service to our country were honored.
“For many decades,” she said, “in most parts of the country, May 30, no matter the day of the week, was the designated day. Not a 3-day weekend to begin the summer, but a day to pause from the usual work and hold ceremonies to honor those who gave the ultimate sacrifice.
“This year around the country there are parades, carnivals, alumni gatherings, dinners, barbecues, car races and so many other get-togethers all held during the last weekend of May. We have gathered here as part of our holiday weekend to honor those from this community who lost their lives during battle …So many have lost their lives in war, and we remember them today. If their death can awake in us an understanding of our need to break down barriers of hate and the call to all of humankind to discover in each other their common, God-given humanity, then we are remembering them as they should be remembered. And remembering what they gave for us that we might build a better world.”
A larger crowd gathered at West Cedar Valley/St. Boniface cemetery for the 11 a.m. memorial service. Following music performed by the Elgin High School band, Father Ross Burkhalter shared words fitting the occasion.
“We human beings are religious beings,” he said, “we need ritual especially when the people we honor warrant special attention. We are also given memory by God not just to remember their past deeds, but make their memory come alive by emulating their example. God put people like we have here in this cemetery in our lives not by accident.”
For the complete story, see the print edition of The Elgin Review
According to a history book on Raeville, the first Catholic settlers came in 1875. Seven years later, the first Catholic church was constructed and the first held there happened in February of 1882.
Since that time, countless events connected to the church have been held there. Come Saturday night, June 4, the “Last Dance” will be held at the parish hall. Since “The Great Depression” of the 1930s, the parish hall has been a gathering place. And it will be again one more time. The event will mark the end of use of the old hall as construction continues on a new parish hall to be used for future events.
Once again the hall will be full of people, spanning several generations, listening and dancing to the songs they fell in love to, danced to when they were married.
Festivities will begin with Mass at St. Bonaventure Catholic Church at 5:30 p.m. A barbecue meal will be served in the parish hall, starting at 7 p.m.
Starting at 7:30 p.m., music will begin to be played. Older music from 7:30 p.m. to 9 p.m. Then, starting at 9 p.m., more modern tunes will be played.
The event will serve as a fundraiser for the new parish hall. With a goal of raising $350,000 for the new building, so far more than $280,000 has been generated by donations and other events.
A community is only as strong as its citizens and businesses. Knowing this, Elgin businesses have also stepped up when it comes to the Elgin swimming pool renovation.
For these businesses, the decision of donating was a no-brainer.
“It will benefit our young families,” said Kim Schrage from Dean’s Market. “We all want our young families to come back to the community, raise their kids here. Having an updated, modern facility is definitely an asset.” Jeremy Young from Town & Country Vet Clinic is the father to one toddler and has another on the way. “It’s the right thing to do so our town can have a fully functional pool available,” Young said. Employees from the bank have also shown their commitment as each of them and their families have supported the capital campaign. Carol Eischeid, from Elgin’s Bargain Box, considers it their way of paying-it-forward. “What a wonderful way to give back to the communities that have been so generous to the Box! The swimming pool will be enjoyed by all ages and all levels of ability,” she said.
Some of those who have donated so far include Mary Bergstrom - In Memory of Thomas Bergstrom, Mark and Ellen Schmitt, Lee and Norma Koinzan, Charlie and Shelley Bode, Jim and Chris Redding, Rev. Ray and Mary Avidano, Lori Krause, Phil Kluthe, Mardelle Blair, Phyllis Kinney, Jeane J. Johnson, Total Image Salon & Spa, Starman Seed Service Inc. and Vet Clinic PC-Jeremy Young and Cody Gulbrandson (dab Town & Country Vet Clinic).
For the complete story, see the print edition of the Elgin Review.
May 26, 2016 by lmorgan · Comments Off
As Americans re-ignite their passion for grilled burgers and steaks with the start of barbecue season, now is the time to brush up on the steps to delicious and healthy grilling.
Who better to offer some tips and advice regarding summer grilling than Dean Schrage, owner of Dean’s Market in Elgin.
Known for having one of the best meat selections for customers to choose from, not only does Schrage serve the local market, customers come hundreds of miles to purchase beef.
On Friday, Schrage took time out of his busy schedule to talk about grilling.
He said Traeger grills provide a perfect way to grill beef and other forms of meat during the summer season. Having sold Traegers for a number of years, he said the newer models now have a meat thermometer as part of the unit to make grilling that perfect steak or burger easier than ever.
“Ribeyes, New York Strips are the most popular steaks on the grill in the summer,” Schrage said. A wide array of seasonings, available at the store, can bring out the best taste in beef.
Another favorite, he said, is brats. The store carries a wide selection of brats, both in casings and as patties. While the brats in casing remain a favorite year round, he said the patties are a big seller in the summer months as they’re easy to put on the grill and have done in a few minutes. The most popular brats? “The ones with cheese,” he said.
There are very few days one can walk by the front of the store and not smell meet cooking on the Traeger grill. The supermarket offers a catering service which people utilize from far away, in large part due to the reputation for fine meat prepared by Dean through the years. He said, in most cases, people interested in catering just need to give him a few days advance notice to make those gatherings, family reunions, something to remember with meat from Dean’s Market.
The “Low Down” On Grilling
Outdoor grilling is a favorite spring and summer pastime that brings together family and friends to make new memories while enjoying delicious food. From flavorful beef kabobs and T-bone steak to farm-fresh fruits and vegetables–everything tastes better on the grill.
“Grilling is a lowfat and healthy way to cook picnic staples like juicy top sirloin steak,” Dave Zino, Executive Director of the Culinary Center for the National Cattlemen’s Beef Association, said. “The most important thing is to avoid charring or burning the food you grill.”
Whatever the occasion, as you and yours gather ‘round the grill this season, keep these simple tips in mind to get the most out of your next grilling experience:
• Opt for lean, well-trimmed cuts of meat and poultry to prevent fire flare-ups and excess smoke formation.
• Trim any remaining visible fat, and choose lean cuts of meat, such as one of the 29 beef cuts that meet government guidelines for “lean.”
• Traditional favorites like flank steak, tenderloin, 95 percent lean ground beef burgers and T-bone steak are all lean cuts, meaning they have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 31/2 -ounce serving.
• Marinate meat for added flavor and tenderness.
• Less-tender beef cuts such as shoulder steak, eye round steak, top round steak, skirt steak and flank steak are more affordable, but require a tenderizing marinade before cooking.
• To make a taste bud-tantalizing, yet simple and tenderizing marinade, use an acidic ingredient like lemon or lime juice, vinegar or wine or a natural tenderizing enzyme found in fresh ginger, pineapple, papaya, kiwi and figs. Many store-bought marinades include a variety of delicious flavors such as teriyaki, jerk, chipotle and mesquite.
• Note that using marinades with little or no sugar may help protect meat from charring and reduce the formation of potentially carcinogenic compounds
• Before grilling, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
• For best results when using a glaze or sauce that contains sugar, baste during the last few minutes of grilling to obtain the best flavor and avoid burning or charring.
• Turn beef occasionally for even cooking and browning.
• Use a spatula to turn burgers and tongs to turn steaks and kabobs.
• Do not press, flatten or pierce the meat–flavorful juices will be lost, which can also lead to fire flare-ups.
• Cut off any burnt or charred pieces before eating should minimal overcooking occur.