An up-close look at calving on a Montana ranch
All across Montana, the fields are filling with calves.
It’s an annual right of passage that begins for some in February and is finishing up now as we move into April.
Billings Gazette photographer Casey Page gave readers an up-close-and-personal look at what calving season means for one ranch in White Sulphur Springs.
Her photos show birth to field and follow Castle Mountain Ranches’ Bev Fryer, who was honored as the Montana Stockgrowers Association as the Ranching Woman of the Year.
Fryer has operated the ranch for 17 years with her husband, Ed. She was recognized in January by the Montana Stockgrowers Association as the Ranching Woman of the Year.
Working primarily alone in the barn, Fryer nurses bum calves, checks the pregnant cows, and pulls calves from heifers having trouble giving birth.
On this particular spring day, she jumped on the horse-drawn hay wagon with her son David, distributing hay and talking about that day’s progress.
View the slideshow here.
Sugar season in Montana
There are a lot of beets to turn into sugar this year.
A lot. That means the sugar beet factory in Billings will run throughout February, instead of just through the first portion of the month as usual, according to Billings Gazette reporter Tom Lutey.
A bumper 2014 sugar beet crop and favorable conditions mean Western’s Billings factory will make sugar most of February, officials said Tuesday.
“We expect the campaign to wrap up sometime in the third week of February,” said Randall Jobman, Western’s agricultural manager for Billings and Lovell.
But how do they turn beets into sugar?
It’s a cool process that takes place each year on Sugar Avenue in Billings. On average, the plant turns out 1.5 million pounds of sugar each year. The sugar is used in everything from Wilcoxin’s Ice Cream to Wheat Montana bread.
Here’s our breakdown of the process, from seed to sugar.
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Ivory ban means Glasgow celebration will be without bagpipers
The Glasgow Scotties won’t have bagpipes at their homecoming celebration this year. The Canadian musicians who usually play the Glasgow Homecoming Weekend Festival are too worried their instruments will be confiscated by border patrol officials.
Billings Gazette reporter Tom Lutey’s story says that a U.S. ban on imported ivory – which is included on the tips of some bagpipes – means the instruments can’t cross the border.
That means the Saskatoon Police Pipes and Drums are staying home this year.
The band’s concern stems from U.S. border agents seizing bagpipes from two New Hampshire teenagers earlier this summer as they attempted to return home from a music competition in Canada. The United States has an import ban on ivory harvested after 1976, which is supposed to target poachers. People who cannot prove the age of their ivory also risk having it taken away.
According to Lutey’s story, the missing musicians will mean more than music is missing from the festival.
The Saskatoon Police Pipe and Drums didn’t just bang out a couple tunes, they brought the party. From Friday through Saturday, the group performed at the homecoming parade and the tailgate of the Glasgow Scotties football game. They played at three retirement homes and various businesses. And they went from bar to bar, banging on the drums, droning on the pipes and dancing their kilts off.
Bar patrons would run ahead from performance to performance trying to get a good seat for the next show, Olk said. No area band has shown the stamina for so many performances in Glasgow.
Off the hook for the Sept. 12 weekend celebration, the Saskatoon Police Pipes and Drums leader Ken Morton was elk hunting and couldn’t be reached for comment.
Fellow Canadian bagpiper Iain MacDonald said it has become increasingly difficult for pipe and drum bands to perform in the United States. MacDonald’s Regina Pipe Band used to play in Glendive.
Read more here.
Harvest time: Montana wheat harvest late but protein rich
Ashley Green and daughter Sommer rounded the corner in their John Deere combine and rolled to the semi awaiting their load. The mother swung the boom of the unloader over the truck trailer and let the grain spill.
The boys were right behind. Dallas Green, son Rory, and nephew Kyler Venable moved as fast as threshing speed would allow. It was a good day to be custom cutting winter wheat in Rosebud County. There were combines trundling through grain in just about every field east of Pompeys Pillar. The Greens, from Whitewater, were seeing some better-than-average wheat.
“The protein is about 14 percent and we’re averaging about 50 bushels an acre, which is good for this area,” Dallas Green said.
Wheat farmers pump a year’s worth of sweat into the slot machine hoping for a late summer payout. This year, decent rain across most of the state and light hail damage has made the harvest less of a gamble.
“So far, it’s looking very good,” said Cassidy Marn, Montana Wheat and Barley Committee marketing director. “We’ve had reports from the state grain lab, early reports, very early, about 15 percent in with samples over 13 percent protein and test weights over 63 pounds per bushel.”
Protein is what makes Montana wheat valuable to foreign buyers looking to blend it with ordinary wheat to create flour good for making pasta. Montana farmers normally receive a premium payment for high protein levels, which aren’t usually found in wheat from other parts of the country. Ordinary winter wheat has a protein level of no more than 10 percent. A 13 percent protein level is on the higher end.
Test weights are a good indicator of flour extraction for wheat, with 60 pounds per bushel being the highest grade. Early test weights suggest Montana has a high-quality wheat crop, which it might need to clear the $1 billion value mark for the sixth time in seven years.
There is a lot of wheat on the global market, which is driving prices down. There’s also a lot of protein in U.S. wheat because in regions like the Southern Plains, drought stress drove up wheat protein levels. That means high-protein Montana wheat has unwanted competition and that protein premiums might be lower or nonexistent. It’s the second year in a row that states not known for high-protein grain are crowding Montana’s niche market.
Gulf State wheat protein levels in some cases are above 12.5, Marn said, which isn’t good news for Montana payouts. Roughly 85 percent of the Texas crop has protein levels above 12.5 percent.
There is still a lot of Montana wheat yet to be harvested. Through last week, roughly 65 percent of Montana winter wheat was cut, but just 6 percent of the state’s spring wheat has been harvested, according to the Montana Agricultural Statistics Service. Cool, wet spring weather delayed winter and spring harvests by several weeks.
There were exceptions, like farmer Phil Steinberger, who cut his grain July 13, weeks ahead of his Forsyth neighbors, though his protein levels were closer to 9 percent.
In the extreme northeast corner of Montana, farmer Gordon Stoner said spring wheat and durum crops in his area were still too green to cut and may not be ready until September. Rain in nearby Plentywood is 4.5 inches above average for the year and the summer temperatures have been mild.
“Durum and spring wheat, there hasn’t been any harvested, but the crops look very good,” Stoner said as he harvested peas Wednesday.
Not everyone benefited from a wet 2014 growing season. Dallas Green said it was great to be cutting such abundant wheat near Forsyth after suffering drought conditions in Whitewater, where drought fissures were opening in the parched ground.
“You could lose a 32-inch crescent down those cracks,” Green said.