Why eat vegetables and fruits?
Let the wide assortment of fresh produce available at summer’s end inspire you to add some color and nutrition to your plate. Fruits and vegetables provide fiber, vitamins A and C and minerals, such as potassium. Eating more fruits and vegetables can lower our risk for cancer, high blood pressure, heart disease, diabetes and other chronic diseases. Eating more vegetables and fruits also can help us lose weight or maintain our current weight.

Indian Springs Bison owner Roy Krivoruchka and his family have raised bison near Belfield the past 30 years, expanding the ranch’s reach to the consumer with the opening of 701 Meats just a mile down the gravel road from the ranch.


“It’s a niche market, but it’s getting more popular,” Jayden says. Restaurants and grocery stores on the coasts have a demand for bison meat, pushing the retail price about $1 a pound more than beef.

Jayden attended Canada’s National Meat Training Center in Alberta and graduated as a professional meat cutter after four months of full-time training. While he was training, he and Roy sent 25 or more sketches back and forth, detailing their dreams of a processing facility.

The plant opened in December 2019, on the cusp of the COVID-19 pandemic.

Deb Pacholke recently retired after more than 25 years as head cook for the Northern Cass school district.  Photo by NDAREC/Liza Kessel


“I’ve always tried to make things fun as best I can,” Deb says.

Fun meant the lunch line was always decked out for the holidays or changing seasons. Rabbit droppings disguised as Cocoa Puffs cereal littered the way to Deb’s office door around Easter. October brought a spooky thrill, with Halloween lights and themed menus that included “ogre fingers” and “eye of newt.” Her lunchroom Halloween spectacle even drew a TV news crew from Fargo one year.



NDAREC President

▶    FAMILY | Wife, Helen. Four children and eight grandchildren.
▶    BOARD SERVICE | Mountrail-Williams Electric Cooperative board since 1981, currently vice president. NDAREC board since 1998, currently president.
▶    WHY I SERVE | I believe in the mission to improve the quality of life for every member through the delivery of electricity. It is so enjoyable to be involved with all the important issues we are involved with in our local communities and state.

Aftin Boling looks on as her 10-year-old daughter, Addy, gets busy in the kitchen. Photo by NDAREC/Liza Kessel


“Clean-up is the hardest part about cooking!” says 10-year-old Adelyn “Addy” Boling.

(Agreed, Addy. Agreed!)

And based on the sheer volume of meals, recipes and cakes Addy has made, she’s done her fair share of dishes.

A fifth-grader in Miss McDonald’s class at Des Lacs-Burlington Elementary School, Addy plays volleyball, flute and ukulele, enjoys art and has become quite the chef.

“She’s been cooking since she was 4,” Addy’s mom and mother of four, Aftin Boling, says. “She’s always been my creative one.”

Waterfowl hunting is a favorite Sieg family activity, including for their beloved 12-year-old black lab, Bandit. Courtesy photos


“Emmit’s a mini-Eric,” says Candace Sieg, the family’s matriarch. “He remembers everything and anything that comes out of Dad’s mouth.”

Emmit’s two older sisters, Isabel, 18, and Avery, 10, are also part of Eric’s fan club. You can see it in the way they look at their father and talk about one of their favorite family activities – hunting. All three children grew up hunting with their dad; Eric started them young.

“When they were 3 years old, Eric would dress them up at 5 in the morning, and they would go lay in the blind,” Candace says.

Dixie Brown, right, owns and operates Dixie's Cafe in Keene with the help of her daughters, Kennidy Chapin, left, and Cassidy Rink. PHOTO BY ANDREW SPRATTA/MCKENZIE ELECTRIC COOPERATIVE

AUGUST 2020: RECIPE ROUNDUP - Dixie’s Cafe: a Keene delight!

“You can’t sit around here and do nothing, or you’re going to be crazy,” she told Dixie.

The tight-knit Keene community encouraged Dixie to open the café, knowing she had worked in restaurants since her teen years.

“My biggest fear was I didn’t know how to make soup, or omelets,” she recalls, knowing that soup-and-omelet making would be required by the job.