Daily Smile

[{"type":"text","text":"Now let's all watch a giant turtle take a nap on a sponge..."}]

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Cowboy State Daily is Wyoming’s largest newspaper with Wyoming’s most experienced journalists. 

<title>Daily Smile: Friday, September 8, 2023 | Cowboy State Daily</title>

Now let's all watch a giant turtle take a nap on a sponge...

Daily Smile: Friday, September 8, 2023

 Now let's all watch a giant turtle take a nap on a sponge...

Headshot of Cowboy State Daily's business and tourism reporter, Renée Jean

Renée Jean

Wyoming Life

Wine country in America usually evokes a mental image of a rolling, manicured hill with velvet ropes and a snobbish sommelier somewhere in California. 

In Wyoming, with its high prairie wind and winters that can plunge to 30 degrees below zero, it’s more likely to elicit laughter or some sage advice — such as, “Don’t try this at home, kiddos.”

The odds are definitely not in the wine grape grower’s favor. It’s windy, it’s cold, and there’s a short-short growing season, which tightens even more at elevation.

 who decide to give it a try — and succeed.

Mustang Mountain Winery near Lovell, for example, and Table Mountain Vineyards near Huntley in southeast Wyoming are among the few pioneers who not only successfully grow grapes but turned them into a profitable winery. 

Christopher Volzke and his wife, Angie, with Unlocked Vines, are latest to join this small club with a cold-pressed winery in Casper.

It hasn’t been an easy road. Volzke has lost track of the number of times people have told him he probably wouldn’t be able to grow winery grapes in Wyoming. 

But he’s a farm kid from north-central South Dakota. So, stubbornness — perseverance in polite company — comes naturally. 

“I think my wife and I both consider ourselves a bit of serial hobbyists,” he said with a chuckle. “I think we like to find challenges and see if we can make things happen where otherwise maybe there hasn’t been a lot of action.”

Growing up on a fifth-generation ranch made him confident, despite what everyone told him, that he could get grapes to grow in Wyoming. 

“You just have to be selective on what you’re growing,” he said. “You have to approach it in a different way than if we were on the coast of California.”

That meant amending thick clay soils as well as engineering a next-level trellis system to keep his vines healthy and intact despite Wyoming’s infamous wind.

Wyoming has some positives to offer, Volzke said. Those hot days and cool nights — a dramatic diurnal shift — protect the acidity wines need to keep them from becoming too flabby or jammy. 

“It’s one of the reasons you don’t really see wine grapes in Florida,” he said.

Heat without a cool night drop isn’t conducive to making the best wines.

Wyoming’s low humidity is another gift for wine grapes. 

It means Volzke doesn’t have to worry as much about classic grape diseases such as powdery mildew. That creates the possibility for minimal or even no-spray viticulture.

Of course, the big trick to growing wine grapes is choosing varieties that can survive up to minus-30 temperatures.

[{"type":"text","marks":[{"type":"textStyle"}],"text":"That’s been a multi-year process. "}]

“For instance, a South Dakota grape that survives down to like negative-50 called Valiant makes a wonderful jam,” he said. “It doesn’t make a great wine. So just because it grows out here doesn’t mean it’s a great wine grape.”

He particularly admires another cold-hardy white grape called La Crescent. It survives Wyoming winters just fine. But its early bud break means it’s vulnerable to the state’s notorious late-season snowstorms. 

That severely limits its yield and, for now, has him importing that grape from Buffalo, New York, to use in their first commercially available white blend.

That’s a problem he hopes breeding programs will eventually solve. 

“That’s exactly what Tom Plocher does as a private breeder,” Volzke said. “He’s trying to take things and make them suitable for different regions. There’s a whole science behind it. So that’s the reason we have Crimson Pearl even though it buds really late in the season.”

For now, he’s growing Frontenac blanc for his white wines, a newer variety developed within the last 10 years by the University of Minnesota. 

“It has really nice acidity and kind of stone fruit flavors,” Volzke said. “And then the red we’re doing is from Tom Plocher as well, and that one’s called Crimson Pearl.”

The Crimson Pearl offers a bright red color and a fresh fruit flavor with medium acidity. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Real Litmus Test"}]

For a long time, Volzke’s winemaking hobby existed in a kind of limbo where friends insisted he could sell his wines, but the couple wasn’t sure anyone outside family and friends would feel the same.

The turning point came when they submitted a red blend to Winemaker Magazine International’s Amateur Wine Competition. It was just for fun to see how they’d do.

When the results came back, they’d earned a silver medal, much to the Volzkes’ surprise. 

“It was validating for me because, yes, we’ve had a lot of friends and family and acquaintances that have tasted our wine over the years,” he said. “But you never really know if you’re getting an unbiased response. Winemaker magazine doesn’t know who we are from anyone else. So it was a good litmus test for could this product stand on its own.”

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"An Old-World Twist"}]

Aside from growing grapes in a state not known for being hospitable to them, what makes Unlocked Vines unusual is its fermenter.

They’ve imported a Speidel FermentEgg from Germany. They first saw egg-shaped fermenters at Tony Bish Wines in Hawke’s Bay, New Zealand. There they learned that it’s part of an old-world winemaking method.

“Wine a long time ago was made in clay pots called amphoras, and now a lot of it is just done in big drums,” Volzke explained. “When we were in New Zealand, we went to a winery that was using concrete eggs to do all their fermentation, because the shape of an egg has a golden ratio.”

The natural egg shape, it turns out, promotes natural circulation in a vat of fermenting wine.

“That way you don’t get hot spots in your fermentation process, which can cause off flavors,” Volzke said. “So when we came back, we decided we could probably use that concept.”

Rather than concrete, however, they’ve sourced a slightly more modern vessel manufactured for the winemaking industry in Germany. 

Volzke also limits the additives in his wines to keep them closer to old-world techniques. 

“The FDA allows I think it’s more than 200 different additives in a bottle of wine that don’t have to be listed in the ingredient list,” Volzke said. “So sometimes, when you’re having a bottle of wine from a large commercial producer, they’re putting in additives for color. They’re adding things for flavor and tannin structure.”

Volzke wants to keep it as close to grapes and yeast for his process. 

“I’d call that intervention winemaking,” he said of the heavy-additive style. “We just use a minimal amount of sulfite to make sure it’s shelf stable, but no more than we need to.”

Unlocked Vines is starting at a time when overall alcohol consumption is under more scrutiny, with some prominent health guidelines saying there’s really no safe amount.

Volzke is keenly aware that people are becoming much more selective about wines and spirits, choosing fewer but better glasses when they do indulge.

He plans to keep the winery small, starting with just 600 bottles this year. He hopes to ramp that up to 1,200 next year and then around 3,000 by year three.

It’s going to stay a tiny, micro-winery with a hand-grown, hand-bottled, hand-corked product that feels accessible to regular people.

“I think wine in general, the industry puts up a lot of barriers,” he said. “Like you have to know a bunch about it, or what foods to pair it with. And honestly, I think that’s a lot of nonsense. Wine is best paired with people, not food. Like a really good bottle of wine while sitting on the patio telling stories with friends who are in town is a much more memorable experience than getting it paired with the right piece of fish.”

So, rather than filling every available shelf space, Unlocked Vines has started with a single Casper restaurant, Whiskey Butter, which will carry its signature Ampersand white blend. 

Whiskey Butter is the kind of place Volzke believes will help them tell a good story about their winery. 

Unlocked Vines has also opened an online store and is already permitted to ship to 38 states. A few bottles have landed as far away as New York City. 

If someone that far away loves a Wyoming white blend because it tasted good on their porch, that will be enough validation for Volzke.

He’s been telling everyone all along that grapes will grow in Wyoming, and if they grow their way to New York tables, well he was obviously right, wasn’t he?

Blended wines inset 8 8 26

<title>Casper Couple Proves You Can Make Award-Winning Wine In Wyoming | Cowboy State Daily</title>

Growing up on a fifth-generation ranch made Christopher Volzke confident, despite what everyone told him, that he could get grapes to grow in Wyoming. Not only was he right, but he and his wife, Angie, won a silver medal for their wine from Winemaker Magazine.

Casper Couple Proves You Can Make Award-Winning Wine In Wyoming

Kolby fedore

Kolby Fedore

Entertainment

Every August, the highways to South Dakota begin to thunder as hordes of bikers pour into the Black Hills.

What began in 1938 with the Jackpine Gypsies Motorcycle Club has grown into one of the most famous motorcycle gatherings in the world. 

Some have made the trip for decades. Others are rolling into the Sturgis Motorcycle Rally for the first time.

Greg Griswold remembers the first time he approached Sturgis from Gillette on Interstate 90.

[{"type":"text","text":"\"Holy shit, we're going to Sturgis,\" he remembers thinking."}]

At home, he drives a truck in the oil field. His wife, Toni, works as an assistant manager at an apartment complex. Between them, they have four children and eight grandchildren.

[{"type":"text","text":"\"We're very much the all-American family,\" he said."}]

[{"type":"text","text":"But when they leave for Sturgis, something changes."}]

[{"type":"text","text":"\"It's an absolute getaway from everything that is life,” he said."}]

[{"type":"text","marks":[{"type":"bold"}],"text":"The New Guy"}]

Amid all that freedom are a few unwritten rules, and one false move can get you punched in the face — or worse, a full-out ass-kicking.

A 20-something-year-old stone mason from Sheridan who goes by Grout is heading to Sturgis for the first time for the 86

 annual rally, which began Friday and runs through Aug. 16.

Newly single, Grout — aka Sean Severs — said he's especially looking forward to "the party." He said this while packing up his tent for the campgrounds. 

This year, he's riding alongside a Sheridan biker known as Coach, a Sturgis veteran tasked with showing the first-timer the ropes.

For Grout, the draw is the "vibe" — meeting people, seeing new places, and being surrounded by thousands of people that share his love of chrome.

But every first-timer eventually learns there is more to Sturgis than showing up and having a good time.

[{"type":"text","marks":[{"type":"bold"}],"text":"The Sage"}]

Bob Pruitt has spent 45 years in the saddle and has made the trip to Sturgis more than half a dozen times.

[{"type":"text","text":"They call him Pretty Bobbie."}]

The modern-day mountain man stands over 6 feet tall, and is bald and broad-shouldered, with enormous paws, a scraggly gray-and-white beard and piercing blue eyes.

[{"type":"text","text":"His voice is heavy, each word landing like a hammer on a nail."}]

[{"type":"text","text":"Yet somehow, standing next to him, you feel safer."}]

Maybe that's because Pretty Bobbie has been around long enough to know where the trouble is — and how to stay out of it.

His advice for anyone headed to Sturgis is simple: Have fun, pay attention, and understand the unwritten rules before you accidentally break one.

[{"type":"text","text":"The first is perhaps the easiest."}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Rule No. 1: Hands Off"}]

[{"type":"text","text":"A motorcycle is not a park bench."}]

[{"type":"text","text":"Don't sit on one."}]

[{"type":"text","text":"Don't lean against one."}]

[{"type":"text","text":"Don't climb aboard for a photograph."}]

Pretty Bobbie's advice is concise: "You want to touch a motorcycle, get your own."

[{"type":"text","text":"Griswold understands why."}]

Sturgis can offer everything from battered old Harleys coaxed across several states to meticulous customs that cost staggering amounts of money and craftsmanship.

[{"type":"text","text":"\"Their bike is what they live for,\" he said of some riders. "}]

[{"type":"text","text":"Admire it, then keep walking."}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Rule No. 2: Don't Play Biker"}]

[{"type":"text","text":"Sturgis is not the place to cosplay as an outlaw biker."}]

Griswold said an easy way to attract the wrong kind of attention is to show up wearing motorcycle-club insignia you haven't earned.

The sleeveless vest is commonly called a "cut," he said. Patches can identify a club, chapter or territory, including the curved "bottom rocker."

"A good way (to get your ass kicked) is show up with a cut that is flashing the wrong bottom rocker," Griswold said about the arched patches across the back of vests that usually indicates what territory a rider is from.

An experienced club member may recognize that an outsider simply doesn't know better, "but don't bet on it."

For a prospect, as in someone who wants to join some of the more notorious clubs, “he’s trying to prove to the club that he’s willing to go the extra mile for the club.”

[{"type":"text","text":"In a low, ominous voice, Griswold elaborates. "}]

"The 1% badge is only for those who have actually done the deed, and we’re talking — we’re talking death,” he said. "They’ve taken a life.” 

[{"type":"text","marks":[{"type":"bold"}],"text":"Rule No. 3: Know When To Shut Up"}]

Pretty Bobbie said problems at the Sturgis rally begin the same way they do everywhere else.

[{"type":"text","text":"\"Most people get bound up because they drink too much,\" he said."}]

Then people start talking trash, getting overly friendly or asking questions of people who clearly don't want to answer them.

"The way to run afoul on a biker is messing with his bike, mess with his old lady, start talking shit or asking too many questions," he said. 

Want to make friends? “Nod to them,” he said. "If they nod back, yeah, you'd probably be all right talking to them. If they don't nod back, leave them alone. They don't want to be messed with.

[{"type":"text","text":"\"Basic awareness goes a long way.\""}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Rule No. 4: Leave The Old Lady Alone"}]

A surefire way to get your ass kicked at Sturgis is by "messing with someone's old lady,” Pretty Bobbie continued.

[{"type":"text","text":"The term itself might sound less than flattering to an outsider."}]

In biker culture, Pretty Bobbie said calling a woman “old lady” is "the utmost term of respect."

"If you hear a guy say, 'This is my wife,' he loves her," Pruitt said. "You got a guy say, 'Yeah, this is my old lady,' he'll kill for her."

Problems often begin when the drinks start flowing and guys start getting a little too friendly.

[{"type":"text","text":"\"Chummy chummy,\" as Pretty Bobbie puts it."}]

[{"type":"text","text":"Asked about his wife, the hard biker softened immediately."}]

"I'd set the world on fire for her," he said. "She's everything to me."

[{"type":"text","text":"And who says romance is dead?"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Rule No. 5: Watch The Road"}]

Whether it's your first ride to Sturgis or your 40th, the goal is the same: Don't make it your last.

By Saturday during the 2025 rally, the South Dakota Highway Patrol had already recorded 58 injury crashes and four fatal crashes in the western part of the state. There were also 103 DUI arrests by that point. 

Griswold said riders communicate constantly, even among strangers. They use formations and signals to warn each other about trouble ahead.

Last year, he and Toni were riding on Interstate 90 when another rider warned them about debris in the road.

Someone had apparently lost a comforter. It blew across the highway and directly into Griswold's path.

[{"type":"text","text":"\"All I told her was, 'Hang on,'\" he said."}]

They hit it, but the warning had at least given him time to prepare, and they kept right on cruising. 

"There's a lot of respect among the guys that are out there riding together, even if they don't know each other," Griswold said. 

[{"type":"text","marks":[{"type":"bold"}],"text":"Rule No. 6: Have A Good Time "}]

For all the warnings, Griswold said this may be the most important rule. People having a good time are less likely to have conflict with others and get their asses kicked.

[{"type":"text","text":"Sturgis is supposed to be fun and there's no single right way to do it."}]

"Everybody is there ultimately to have a good time," Griswold said. "The good time can be rough and rowdy. It can be as mellow as you want it, and everything in between. It just depends on what you want to do." 

"Just have the road open in front of me," he said, "and just be able to go anywhere I want, whenever I want, with just what's packed on the bike." 

For Ucross biker John "Bear" Stanebrook, it's the wind in his face and the freedom — and he hopes everyone else finds their own version of that fun. That's the beauty of Sturgis.

[{"type":"text","text":"You can make it whatever you want."}]

[{"type":"text","text":"Just mind your p's and q's."}]

Sturgis Getty Images 482875156 8 8 26

<title>How To Avoid Getting Your Ass Kicked At The Annual Sturgis Motorcycle Rally | Cowboy State Daily</title>

With the annual Sturgis Motorcycle Rally kicking off this weekend, many bikers offered tips on how to avoid getting your ass kicked at the celebration. One 45-year vet says "Understand the unwritten rules before you accidentally break one."

How To Avoid Getting Your Ass Kicked At The Annual Sturgis Motorcycle Rally

Zakary Sonntag

Law Enforcement

Food

Sweet Zoey mediterranean restaurant in Casper is known for its baklava and kebabs.

Four customers ordered those items and more during a lunch hour last May, running up quite the tab – then quietly running out the door.   

“They ate everything, appetizers, drinks, sweets, mains, everything,” said owner Zoey Aldahash.

“Then the four of them stood up in the same moment together, they walked to the door, and once they opened the door, they ran to the car — they were 

It was not her first experience with unpaying customers at this restaurant in the city’s Westridge neighborhood.

Unlike before, however, this time she chose not to involve the police. She looked to social media instead.

From the business’s security cameras, Aldahash posted an image of the alleged offenders to the restaurant’s Facebook page and asked the community for help identifying them.

Locals piled into the comments with a stone soup of reaction.

“How disgusting! Make sure their photos are plastered everywhere so they can be banned from everywhere. People like them should never be allowed anywhere 😡,” said one user.

Another customer was so disheartened she offered to help cover the loss. 

“If they dont come fwd I can swing in 65$ of the bill. I know it's not all of it but it's half,” the person said.

The responses show how neighborhood restaurants can feel like a natural extension of a community itself. In the case of Sweet Zoey, it's a reputation earned from years of hard work.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Brand Built On Baklava"}]

Aldahash, an Iraqi native with deep brown eyes and coffee-colored skin, worked as an architectural engineer before pivoting to a career of passion.

She began selling small batches of baklava at the farmers market. Small batches turned to big batches that turned to additional offerings like hummus and specialty bread. Each week, demand rose.

“It was selling out every time and I had people asking me to make more and more and more,” she said, “I reached a point where I couldn’t do it from my home anymore.” 

She moved to a commercial kitchen, then into a bigger space at southside shopping center, and eventually in 2022 into the full-service restaurant on CY Avenue where the business is today.

Despite a loyal customer base, not all support how Aldahash handled the dine-and-dash incident.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Why Not Call Police?"}]

In the image she posted online, commenters noted that the group resembled a family of four with two teenage children.

Their presumed youth was an issue for many.

“Advice from a former manager and business owner, Call the police and report instead of posting on Facebook, especially with children in the photo,” one person wrote.

That opinion was shared by many commenters. It’s also shared by the Casper Police Department (CPD). 

Rebekah Ladd, public information officer for CPD, told Cowboy State Daily social media will often bring useful information to investigators, but it can also result in undue accusations, misidentification or harassment, which raises additional concerns if juveniles are involved.

“Posting (images) publicly is typically not the most appropriate tactic at the beginning of a dine-and-dash investigation,” Ladd said.

“Businesses should be especially cautious when juveniles may be involved … particularly when the full circumstances are not known.”

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Circumstances Are Clear"}]

To the mind of Zoey Aldahash, however, the circumstances are clear enough. 

“These people came here and they intended to steal,” she said.

Pour Decisions Bar and Grill in Cheyenne also looked first to social media for help identifying a man who fed his family of four and left without paying in November 2025. 

Although in this instance, the images were cropped to reveal only the group’s patriarch, and the bar owner expressed a hope to resolve the issue amicably without involving authorities.

Locals expressed a range of feelings, but similar to Sweet Zoey, the majority opinion here was summed up best by the commenter who wrote, “Put this on Cheyenne Community Connection … really call him out.”

Aldahash chose not to involve police in May because she still has a sour taste from the last time she looked to CPD for help.

In 2024, a group of five ordered multiple entrees each and then left without paying, she said. After filing an initial report, investigators did not respond to her requests for updates and nothing became of the case, she said.

“In my previous experience, calling the police didn't work. There was no help, so I didn't contact the police the second time,” she said.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Is Dine-And-Dash Common?"}]

Dine and dash incidents are categorized in police reports as crimes of “False Pretenses/Fraud,” which can include things like a person who takes a taxi ride and then leaves without paying the fare, Ladd explained.

In 2025, CPD tallied 626 cases of false pretenses and fraud, up 18% from the 531 cases reported in 2024, and up from 404 cases in 2023, according to public records.

However, dine-and-dash theft accounts for only a fraction of the department’s false pretense reports, totaling between 20-30 per year, according to Ladd.

“(Dine-and-dash) reports are not especially common in Casper,” Ladd said.

“CPD staff estimate the department receives roughly a couple of ‘dine-and-dash’ reports per month on average.”

Yet there’s reason to believe the problem is underreported. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"They Even Steal The Menus"}]

After being hit again by thieves who dined and dashed, the owner of Sweet Zoey restaurant in Casper posted photos of the offenders instead of calling the police. "They intended to steal,” she said, noting that calling the police in the past didn't work.

Daily Smile: Friday, September 8, 2023

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