Daily Smile

[{"type":"text","text":"It's Saturday, let's go dancing..."}]

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

<title>Daily Smile: Saturday, February 3, 2024 | Cowboy State Daily</title>

It's Saturday, let's go dancing...

Daily Smile: Saturday, February 3, 2024

Heinz mark

Mark Heinz

Government & Politics

California isn’t doing its part to avert the Colorado River crisis by upgrading its aging water infrastructure and is instead spending billions on pet projects, Wyoming Republican Rep. Harriet Hageman said Monday.

“It’s because they do stupid things like spending money on high-speed rail and don’t meet the basic needs of their citizens,” Hageman told Cowboy State Daily.

She added that California Gov. Gavin Newsom is one of the “top five worst governors in the United States.”

“How many billions have been wasted on healthcare for illegal aliens (in California)?” she asked.

, Hageman said California, with a population of 40 million, still relies on water infrastructure dating to the 1960s, when about 16 million lived in the state.  

That could saddle Wyoming and other Colorado River basin states with meeting an increasing demand for water against a dwindling supply, she said.

If the issue  escalates into a legal battle, probably before the U.S. Supreme Court, California and other downstream states might try going after Wyoming’s irrigation water, Hageman added.

Hageman was previously a water and natural resources attorney. She worked on cases related to the 1922 Colorado River Compact, the North Platte Decree limiting Colorado

’s use of the river’s water, and other interstate water agreements.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Red Lights Flashing"}]

Alarm over the condition of the river reached new levels Saturday, when Lake Powell, on the Utah-Arizona state line, reached its lowest level on record, CNN reported.

Nine days earlier, Lake Mead, on the Arizona-Nevada state line, also reached its lowest level.

Lake Powell and Lake Mead are the largest reservoirs on the Colorado River and supply hydroelectric power and other water needs to the Lower Basin states of California, Arizona, and Nevada.

The Upper Basin states are Wyoming, Colorado, Utah, and New Mexico.

There’s concern that Lake Powell and Lake Mead could reach “dead pool,” or levels so low their dams can no longer generate hydroelectric power.

California should have seen trouble coming and acted accordingly, Hageman said.

“The red lights have been flashing for years, if not decades,” she said.

Wyoming Irrigation Would Prevail In Court

Wyoming Gov. Mark Gordon recently stated that he’s 

 that the Department of the Interior's new 10-year plan for the Colorado looks out for Upper Basin states.

However, Arizona Gov. Katie Hobbs said it calls for “draconian water cutbacks" for her state.

Hageman said Arizona’s water woes stem from the same problems California has: Poor planning and misallocation of funds that should have gone toward water infrastructure.

“I think it might very well be Arizona that will try to drag the other states into court over this (Colorado River) compact,” she said.

Attorneys for Arizona or other Lower Basin states would likely try arguing that meeting industrial or municipal demands would be a “higher and better use” for water than irrigation in Wyoming, she said.

However, Hageman said she’s confident that’s an argument attorneys for Wyoming and the Upper Basin would win.

“The solution to their long-term water needs isn’t shutting Wyoming off from being able to irrigate,” she said.

Moreover, irrigation is good for the environment, she added.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The 1922 Compact Stands"}]

Tensions over the Colorado River have led some to question whether the 1922 Colorado River Compact should be replaced.

Hageman said that might sound appealing at first, but drawing up a new compact could take years or possibly even “decades” in court.

And there’s no guarantee a new compact would be better for Wyoming and the Upper Basin, she added.

“It is what it is. And the reality is, we keep coming back to this compact,” Hageman said.

The best hope is for the Upper Basin states to argue for the existing compact to work in their favor, Hageman said. And she said she thinks that case can be made.

The compact calls for the Upper Basin to supply an annual flow of 7.5 million acre-feet at Lees Ferry in Arizona. 

It is viewed by some as a “delivery obligation” on the Upper Basin’s part, Hageman said.

“I would argue that it’s a non-depletion compact,” she said.

Wyoming has never used its allotted 14% of the Upper Basin’s allocation, she added. And until it does, there shouldn’t be a call for Wyoming’s supply to be depleted.

Some have suggested California wean itself from the Colorado by desalinizing Pacific Ocean water along its extensive coastline.

Hageman said she favors that option and thinks California is obligated to pursue it far more aggressively than it has.

“Israel is at almost 100% desalinization” of seawater to meet its freshwater demands, Hageman said. “It can be done.” 

However, California’s policy has been directed by short-sighted politicians who want to spend the state’s revenue on flashy projects, such as “Los Angeles-to-San Fransico high-speed rail,” rather than investing in desalinization plants and the like, she said.

“They failed all of us,” Hageman said. “They failed everybody on the (Colorado River) system.”

Hageman and Colorado River 8 17 26

<title>Hageman: California 'Failed All Of Us' And Made Colorado River Water Crisis Worse | Cowboy State Daily</title>

Wyoming Rep. Harriet Hageman says California should be accountable for the Colorado River crisis because instead of building water infrastructure it spent billions on "stupid things" like high-speed rail. In the meantime, Lake Powell has hit a record low.

Hageman: California 'Failed All Of Us' And Made Colorado River Water Crisis Worse

Kolby fedore

Kolby Fedore

Food

A so-called "prank caller" left a Cheyenne pizza shop holding 18 hot pizzas and a roughly $300 bill Friday.

[{"type":"text","text":"So L'Osteria Mondello did the only thing that seemed right."}]

The whole order was sent to the Cheyenne Regional Medical Center Emergency Room. 

What began as a costly prank Friday afternoon turned into an unexpected meal for health-care workers after the caller who ordered the pizzas never showed up — and the phone number used to place the order apparently belonged to someone who knew nothing about it.

For L'Osteria Mondello owner Dave Agovic, the episode was particularly frustrating because those weren't the only pizzas flying through his ovens.

At almost the same time, the restaurant had another order for 12 or 13 pizzas and yet another for seven or eight.

"I had like over 40 pizzas in the same time," Agovic told Cowboy State Daily.

The kitchen was so slammed the restaurant temporarily stopped taking  orders, telling callers it could be an hour and a half to two hours before they could accommodate them.

[{"type":"text","text":"And the people ordering the 18 pizzas wanted them fast."}]

They told the restaurant the food was for some sort of children's wrestling club, Agovic said. His crew hustled and had the order ready in roughly 40 minutes.

[{"type":"text","text":"Then nobody came."}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Something Isn't Right"}]

The pizzas sat above L'Osteria Mondello's ovens, where the restaurant keeps orders warm until customers arrive, but space was disappearing.

Agovic still had legitimate orders coming through the kitchen, and 18 unclaimed pizzas take up an awful lot of room.

[{"type":"text","text":"Eventually, he called the number that had placed the order."}]

[{"type":"text","text":"The person who answered said they hadn't ordered any pizzas."}]

[{"type":"text","text":"That's when Agovic realized what had happened."}]

[{"type":"text","text":"\"I figure out it's a prank,\" he said."}]

In about 3 1/2 years running the restaurant, Agovic said something like this had happened only once.

The restaurant generally doesn't require customers to pay in advance because Agovic doesn't want to operate that way.

"We trust people," he said. "Cheyenne is a small place, and Cheyenne is the place with wonderful people. And we really try to make sure we have that trust with the local community."

[{"type":"text","marks":[{"type":"bold"}],"text":"Now What?"}]

Agovic looked at the mountain of food and asked his employees what they should do with it.

[{"type":"text","text":"The staff tossed around possibilities."}]

[{"type":"text","text":"Then Agovic had an idea."}]

[{"type":"text","text":"\"Why don't we deliver it to the hospital?\""}]

The crew agreed the emergency room sounded right, but he needed help getting the pizzas there. 

At the same time, a former L'Osteria Mondello employee who  worked for Agovic for more than 2 1/2 years stopped by to say hello. 

Ryan Lemley, 18, wasn't scheduled to work, but when he saw what was happening, he volunteered.

[{"type":"text","text":"Ryan loaded up the pizzas and headed for the ER."}]

[{"type":"text","text":"\"He was my hero that day,\" Agovic said."}]

[{"type":"text","marks":[{"type":"bold"}],"text":"A Little Piece Of Italy"}]

For Agovic, feeding people is about considerably more than getting a pizza into a box.

He's originally from Montenegro, a small Mediterranean country in the former Yugoslavia.

He had lived in New York before coming to Cheyenne during the COVID-19 pandemic, initially expecting to stay only a couple of months.

[{"type":"text","text":"Then he met a woman from Cheyenne and \"fell in love.\" "}]

[{"type":"text","text":"She also introduced him to L'Osteria Mondello. "}]

"Actually, this place was way better than most of the places I try pizza in New York City," he said.

He became friends with longtime owner Joe Mondello, who was looking toward retirement but worried about what would happen to the restaurant he'd spent decades building.

[{"type":"text","text":"Eventually, Mondello asked Agovic if he'd like to take it over."}]

[{"type":"text","text":"Agovic told him he couldn't afford it."}]

[{"type":"text","text":"Mondello offered to finance him."}]

[{"type":"text","text":"There was a condition: Don't mess with the recipes."}]

[{"type":"text","text":"Today, Agovic runs the restaurant with his wife, Anika Williams."}]

[{"type":"text","text":"And Joe Mondello hasn't disappeared."}]

Agovic said Mondello still stops in, sometimes every week or every few weeks. Occasionally, he'll make pizzas and visit with customers.

"I feel this is still his place because that's his baby," Agovic said. "He built it for last 40 years. I'm just keeping tradition, and we are just one big family."

[{"type":"text","marks":[{"type":"bold"}],"text":"Food Is A Lifestyle "}]

That idea of food bringing people together is part of what Agovic brought with him from Montenegro.

In Mediterranean culture, he said, a meal isn't supposed to be something people inhale before rushing out the door.

"Food is just not quick bites," he said. "Food is more about lifestyle."

[{"type":"text","text":"Meals stretch out. Families gather. People talk."}]

At L'Osteria Mondello, Agovic said he wants customers to have some version of that experience.

"Many people can't afford to go to Italy that often or ever," he said. "So they can try a little bit of Italy in our restaurant."

And rather than letting hundreds of dollars worth of food go cold because of somebody's joke, the people at L'Osteria Mondello found another table.

“They are very hardworking people and they help save a lot of lives around. And I was like, let's donate, let's reward them.”

Pizza 8 17 26

<title>Cheyenne Pizza Joint Gets Stiffed With $300 Order, Donates 18 Pizzas To Hospital | Cowboy State Daily</title>

After a so-called "prankster" left a Cheyenne pizza joint stuck with 18 pizzas and a $300+ bill, the restaurant donated them to emergency room workers at the Cheyenne hospital. “Let's reward them,” said Dave Agovic, owner of L'Osteria Mondello.

Cheyenne Pizza Joint Gets Stiffed With $300 Order, Donates 18 Pizzas To Hospital

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

Renée Jean

Around Wyoming

In the hyper-competitive world of multi-million-dollar western real estate listings, buzzwords like “regenerative agriculture” often pad a broker’s promotional materials. But a $29.9 million ranch just listed by Hayden Outdoors near Weston in northeast Wyoming has a little more heft behind its hype than usual.

That’s because Martha Stewart traded the Hamptons for the High Plains of Wyoming last year to come study the farm-to-fork ecosystem at Steiner Ranch, which was then called Sweetgrass at Thunderbasin. 

Stewart later praised the operation on her official Instagram account, highlighting the “extreme” energy of the ranch’s owners, Rick Steiner and Deirdre Wildman. 

She was also interested in the property’s unique capacity to feed its guests almost entirely from the surrounding land, praising multi-course menus that featured on-site harvests of goose, rabbit, beef, poultry and local berries, as well as produce from the ranch’s greenhouses, orangery, and its open-air culinary gardens. 

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Ranch Grows Everything It Needs"}]

It was the culinary garden that got the ranch noticed by Stewart, who owns a 153-acre farm in Connecticut. 

“Last year, early in the season, we had a group of shooters here and they saw my wife’s culinary garden, which is truly an extraordinary thing,” Steiner said. “It’s a culinary garden that produces enough stuff for us to provide literally all the vegetables that 250 guests eat during the course of the fall season.”

Steiner’s wife, Wildman, gave them all a tour of the gardens, explaining their approach to a regenerative, farm-to-fork operation.

“So the guy said to me, ‘I gotta get our chief gardening officer out here to see this,’” Steiner said with a chuckle. “And we said, ‘chief gardening officer?’”

Steiner has heard all sorts of acronyms such as CEO, COO, CFO. But that was the first time hearing CGO.

“And then he said, ‘It’s Martha Stewart,’” Steiner said. “And I’m like, ‘Oh, that’s kind of interesting.’”

That Stewart visit wasn’t something Steiner thought would happen. But the following Monday morning he had a text asking if such and such date would work for Stewart’s visit.

“Sure enough, they were out here 10 days later and got the full tour of the gardens and the ranch,” Steiner said. “And we have a small animal farming operation that raises chickens and turkeys and ducks and geese, rabbits and goats, and those also, both eggs and meat, are served to guests.”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"What It’s Like To Serve Martha Stewart"}]

Wildman served breakfast, lunch and dinner to Stewart. For breakfast she even used one of Stewart’s own biscuit recipes. 

“I’ll be honest with you, there’s a little bit of anxiety as to whether or not your biscuits are going to meet Martha Stewart’s standard,” Steiner said. “When my wife asked me about it, I said, ‘Well she ate several of them so …’ She passed with flying colors.”

Stewart, Steiner added, was a down-to-earth, gracious guest.

“She’s got a great sense of humor and she’s very engaging, very straightforward,” Steiner said. “She’s not shy about telling you what she thinks. I just found her delightful.”

Stewart posted several pictures about her visit on Instagram, including some standing with Deirdre and others on the ranch.

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Elevation Creates Unique Microclimate"}]

The ranch’s ability to grow so much produce is a feat in arid Wyoming, one that’s helped by the ranch’s elevation, which has created a favorable microclimate.

“I would say the surrounding (Thunder Basin) national grassland is a 16 to 24 inches a year precipitation environment, and the ranch I would say is 30 to 36 inches a year of precipitation environment,” Steiner told Cowboy State Daily. “The clouds roll in from whatever direction the wind is blowing and have to rise up to climb over the hills on the ranch and the ridge lines. When they rise up, they cool down and drop some moisture.”

That’s given the ranch all kinds of trees and created great habitat not only for gardening but for wildlife as well. 

“It’s the basis for what’s going on here in every dimension,” Steiner said. “It’s great for ranching. It’s really great for the wildlife. And it just makes the place much nicer and more scenic than most other places.”

The ranch’s location in so much wild and remote territory, with above-average water resources, has made it such an exceptional wildlife haven. 

“I’ve hunted in probably 40 countries,” Steiner said. “This one of the finest hunting properties on the planet. Really big elk, fantastic mule deer, white-tailed deer, lots of turkeys. 

"And it also provides exceptional bird-shooting experiences for pheasants and chukars, which we have been offering to guests for the last four years. It’s an amazing sporting property that also supports about 100 cow-calf pairs if you want to run some cows on the side.”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Time For A New Steward"}]

Steiner’s path to Wyoming started far from the Black Hills. The West Point graduate served about five years in the infantry, then spent roughly 18 1/2 in Special Forces, eventually retiring as a Green Beret colonel. 

After the military, he built a business career in Denver, but had always had it on his bucket list to own a ranch.

“My business success was sufficient that I could make my dream a reality,” he said.

Still, it took him a decade looking at ranches in multiple states before he finally found what he was looking for. 

“One of the things that this ranch has going it for that people don’t really think about when they’re looking at ranches is it’s 45 minutes from Gillette Campbell County Airport,” Steiner said. “So you can fly to visit us on United, or you can fly in privately if you have that.” 

Steiner and his wife, however, feel ready to retire. A ranch like this one, capable of attracting someone like Martha Stewart to visit, needs a new steward, Steiner said.

“It’s too much ranch for just a married couple who wants to have a lifestyle ranch,” Steiner said. 

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Two Mansions On The Ranch"}]

Steiner’s Special Forces career helps explain why the property has been designed to completely survive being cut off from the main grid. It has its own dual-array solar grids, industrial backup power, private gravel pits, and independent fuel caches, mimicking a military Forward Operating Base — but one that’s been built to some luxury standards.

There are not one but two mansions on this turnkey ranch. The flagship, called The Lodge, is 7,100 square feet and includes four bedrooms with five bathrooms and a central living area anchored with a double-sided fireplace. 

The kitchen is chef grade, with premium appliances, custom cabinetry, and a large center island. 

There’s a whiskey lounge as well as a private office and a large covered back deck, the better to view the surrounding beauty of the Black Hills. An oversized garage means plenty of room for vehicles, whether practical or pleasure.

The second mansion, called the Berm Home, is 6,200 square feet designed for energy efficiency. It, too, features a high-end kitchen and a large great room that’s designed for gatherings. 

The Covey Conference Center, meanwhile, includes a spacious dining hall, full-service bar and kitchenette, as well as a climate-controlled wine cellar. A large elevated deck looks out over the property’s creek and its pond.

And then there’s the Rendezvous, a commercial-grade facility for larger culinary events, hosted gatherings, and large-scale entertaining. It's surrounded by the ranch’s culinary gardens. It also includes laundry facilities, dry storage and utility areas that keep the ranch and its many operations running smoothly. 

The Rendezvous is where Steiner has placed a 150-year-old cherry wood bar he found in a hotel in Anaconda, Montana.

“It was in the hotel in Anaconda by the early 1880s, and we have photographs of the bar in operation,” Steiner said. “The mid-1880s was when Anaconda and Butte were the copper mining capital of the country. Enormous amounts of money were put into that area at the time, but when the copper played out the hotel went into decline, and the bar ended up here.”

The property, adjacent to the national grasslands, gives it expansive vistas that make it feel much bigger than its 5,582 acres.

“It’s not a big flat open thing or a big sagebrush grassland,” Steiner said. “The fence lines of the ranch on the south side of the ranch and the north side of the ranch, you stand there and look at a grassland that unfolds for miles and miles and miles.”

Steiner Ranch DSU08404 2 22 8 17 26

<title>5,500-Acre Wyoming Ranch And Hunting Destination Hits Market For Nearly $30M | Cowboy State Daily</title>

The 5,582-acre Steiner Ranch in northeast Wyoming, a premiere spot for hunting trophy bull elk and mule deer, has just been listed for sale at nearly $30 million. Last year, Martha Stewart was at the ranch to study its farm-to-fork ecosystem.

5,500-Acre Wyoming Ranch And Hunting Destination Hits Market For Nearly $30M

Headshot of Cowboy State Daily's Feature Reporter, Andrew Rossi.

Andrew Rossi

Sports

Lindsay Woods had an experience she’ll never forget, for good and bad reasons, during the 2026 Mongol Derby.

 in Inner Mongolia, crossed the finish line, but not as a competitor. She was eliminated before the end of the race due to a serious illness and heat stroke that left her unconscious in a river.

“I originally sat down in the water thinking it was just going to be a few minutes, and then I lost consciousness,” she told Cowboy State Daily. “I don't remember a whole lot after that.”

Woods has since recovered and is making her way back to Jackson, discouraged but holding her head high after her ordeal on the Mongolian Steppe.

“The Mongol Derby is every bit as difficult as people say, and then some,” she said. “The hardest part for me has been that part of me thinks that I really could have done it. I really could have won it. Obviously, that's not what Mongolia had in store for me.”

[{"type":"text","marks":[{"type":"bold"}],"text":"Hospitality To Heaving"}]

Woods was one of 43 riders in the 2026 Mongol Derby. The Jackson horse trainer proved herself from the start, using her equestrian and strategic skills to become one of the frontrunners in 

the highly competitive, grueling endurance race

“I was feeling really strong,” she said. “I had been riding with Rangna Roux (South Africa) for about three days, and it felt like we were closing in on the finish. Both of us were getting to the point where we were like, ‘Holy shit. Like, we might win the Mongol Derby.’”

By Day Six, Woods was one of the top three riders. Another two days of riding, and she might have finished first.

On the night of Day 6, Woods stayed with a Mongolian family who offered her a meal and a bed without question. The hospitality of the Mongolians is a unique aspect of the Mongol Derby.

“They don't speak a lick of English, (so) we had these translation cards that said, ‘Hey, we're riding a horse race. Can we stay with you?’, and the answer's always yes,” she said. “They took us in, fed us, and took care of our horses for us. They were so kind.”

The bill of fare that night was mutton soup. Woods accepted the free meal, despite some misgivings.

“When we rolled up to this family's ger to ask them if we could camp there, they were actively slaughtering a goat,” she said. “We sat down in our gear, and they immediately gave us a bowl of mutton soup. I'm not sure how sanitary the exchange was, but I tried to keep an open mind. Unfortunately, that did not work for me.”

Woods had a severe bout of food poisoning that night. Despite the long night of gastrointestinal distress and sweltering heat the next day, Woods resolved to keep riding.

[{"type":"text","marks":[{"type":"bold"}],"text":"Full-Blown Heat Stroke"}]

After riding 3.5 legs that day, Woods was starting to feel the effects of heatstroke. She and Roux were determined to get to the next horse station, but Woods’ condition worsened.

“The whole derby was hot, but this day was especially hot,” she said. “I rode that day with almost no water in my body. I started swaying side to side on this horse, and that is not normal. And at that point, I was like, ‘I think I need to sit in some water for a few minutes.’”

Woods activated the SOS button on her Garmin navigation device and sat down in a stream. That’s when her memory starts to get spotty.

“I know Rangna rode ahead,” she said. “Rosie Bathurst, the event manager, found me first. She was an angel (and) did everything that she could to get my body temperature back down.”

Bathurst found Woods unconscious in the stream where she’d laid down. She stayed with Woods until medics arrived and transported her to the start camp.

“One of the medics stayed up with me all night, monitoring my vitals,” Woods said. “She was incredible, but they took really, really good care of me.”

However, Woods said everyone made it clear “in no uncertain terms” that she was not going to ride again. Her Mongol Derby was over.

Lindsay Woods of Jackson was poised to win the grueling 620-mile Mongol Derby but heatstroke and food poisoning left her unconscious in a river, ending her bid on the remote Mongolian Steppe, "I really could have won it," she says.

Daily Smile: Saturday, February 3, 2024

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