Home Blog Page 68

Thrust faults of the Rocky Mountain Front

Thrust faults of the Rocky Mountain Front — Living and working and playing on Montana’s Rocky Mountain Front is pretty epic when you stop to consider just exactly how wonderfully the entire area is built.

Geologists have spent a great deal of time over the years working out just how the Rocky Mountain Front came to be, from mapping the numerous fault zones to determining the types and kinds of strata involved with all of the uplift.

The Rocky Mountain Front is characterized by the fold-and-thrust belt system (see Geologic Map of Choteau Quadrangle; thrust faults are mapped with the ‘sawteeth’ on the upper block (hanging wall) of the thrust fault. Generally, the thrust faults run northwest-southeast and dip (point) to the southwest (propagating the formations towards the east-northeast).

Thrust faults often have a deep-seated sole thrust (a decollement), and as the upper plate is transported, a series of subsidiary thrust faults “ramp up” through the stratigraphic section. This creates an imbricate thrust zone. The thrust faults propagate through the system repeating the stratigraphic units as shortening continues. The youngest movement will occur along the front edge of the thrust system.

To get a better view of how the Rocky Mountain Front was and is being built even today you can view this animation created by Paul Karabinos, Department of Geosciences, Williams College below:

video
play-sharp-fill

This 3D block diagram was made using Trimble SketchUp.

2,395 earthquakes recorded in Montana during 2018
2,395 earthquakes recorded in Montana during 2018

Western Montana is riddled with a great number of faults as a result of this fold-and-thrust belt system.

2,000 to 3,000 Northern Rocky Mountain earthquakes happen in a typical year. Most of these earthquakes did not cause significant ground shaking but even still, the Northern Rocky Mountains are definitely still on-the-move.

Intermountain Seismic Belt and the Centennial Tectonic Belt
Intermountain Seismic Belt and the Centennial Tectonic Belt

 

Our Montana home is a seismically active state. Large historical earthquakes as well as modern frequent small and moderate-sized earthquakes demonstrate the very real possibility of future damaging earthquakes. Seismologists as of yet, still can’t predict the specific times, locations, and magnitudes of future earthquakes, but past experience says that future seismic activity is most likely to occur in regions where previous earthquakes were common.

In Montana, most—but not all—earthquakes occur in the western one-third of the state along two related zones named the Intermountain Seismic Belt and the Centennial Tectonic Belt.

The Rocky Mountain Front has a rugged beauty all it’s own — A rugged beauty that couldn’t exist if it weren’t for the tectonic forces involved.

Knowing the science behind the creation of our Rocky Mountain Front just makes it even more beautiful than it ever was before.

sourced:
Sarah Anne Devaney, Department of Earth Sciences, Montana State University
Paul Karabinos, Department of Geosciences, Williams College

Sloppy Joe Casserole

Sloppy Joe Casserole

Here’s a hearty recipe for Sloppy Joe Casserole, transforming the classic sandwich into a comforting, baked dish with a cornbread or biscuit topping, perfect for a family meal.

Ingredients:

    • 1 lb cooked extra lean ground beef
    • 1 cup diced onions
    • 1 can of Sloppy Joe sauce (Manwich)
    • 2/3 cup light shredded mozzarella cheese
    • 1 7 1/2 oz can of Pillsbury biscuits (In the 4 value pack, you can use bigger biscuits and weigh out or increase points)
    • 1 1/2 tbsp melted reduced calorie margarine
    • 2 cloves fresh garlic, diced
    • 1 tsp dried oregano

Directions:

    • Cook your ground beef and onions on the stove in a pan, drain.
    • Preheat oven to 350F, spray a 9 inch square dish.
    • Add your sauce to your meat and simmer on low for 5 minutes, stirring well.
    • Pour meat mixture into your dish, top with cheese.
    • Place 9 of your 10 biscuit dough pieces on top of mixture, you will have 1 extra biscuit.
    • Bake in oven for 14 minutes.
    • Just before the time is up, melt margarine and add diced garlic and oregano.
    • Remove dish from oven and using a small spoon, drizzle your garlic butter over top of all your biscuits.
    • Return to oven for 6-8 minutes, until your biscuits are a golden brown.
    • Makes 9 servings

This Sloppy Joe Casserole is a crowd-pleasing, easy-to-make dish that combines nostalgic flavors with a cozy baked twist. Enjoy!




 

Kate’s Ag – Montana red winter wheat harvest 2023

Back in the late ’70’s early ’80’s I had the opportunity to cut wheat in Kansas and Nebraska. At the time I was somewhat surprised to be assigned a new Gleaner N7 equipped with an AC 24′ header. That usually didn’t happen with somebody my age back in the day, as younger folks were usually assigned to much older equipment.

I may not have realized it at the time, but upon looking back, I really learned a lot about dry-land farming back in those days. All we ever did was straight cut back in Kansas, sometimes nearly dogging the header into the ground to get wheat that might have been laid lower by the wind.

In the video below:

Kate explains the differences between swathing and straight cutting wheat (among some other things). It’s a great video and I hope you enjoy it.

Working the harvest is something that I think more young people should try at least once in their lifetime. The rewards far outweigh the heat and the occasional equipment breakdowns.

More about Kate:

According to her site, Kate Stephens, is a 19-year-old 4th-generation Montana farmer. Her family has been farming wheat in north-central Montana since her great-grandfather immigrated from Denmark in 1912 and homesteaded north of Great Falls.

Her family has been teaching her about farming since she was two years old. She operates one of the combines on the farm at harvest.

She also believes that it is important for everyone to know where their food comes from and the families who produce it.
She loves her farm, and hopes that her Farm to Fashion and Farm to Table products can help educate people about where their food comes from in a fun way.

You can catch up with Kate:

Instagram: https://www.instagram.com/kates_ag/

Facebook: https://www.facebook.com/katesag

Pinterest: https://www.pinterest.com/kates_ag/

You can also grab your very own Kate’s Ag Tote Bag or Kate’s Ag 100% Cotton Grown in the U.S.A. T-Shirt by visiting her website: https://www.katesag.com

If you have a farm that you would like Kate to feature, you are encouraged to contact her at: info@katesag.com

Thanks for the read.

Happy Trails

Sometimes it doesn’t pay to be the nice guy

Sometimes it doesn’t pay to be the nice guy, according to a University of Guelph study.

Ask anyone who they might prefer to work with, nice guys or bullies, and you’ll get a fast and certain reply — just about everyone will say that they prefer to share an office with kindhearted and positive people.

That’s what people say, anyway.

Highly cooperative and generous people can attract hatred and social punishment, especially in competitive circumstances, the research found.

The study, conducted by professor Pat Barclay and undergraduate student Aleta Pleasant, is published in Psychological Science.

Sometimes what people claim to want and how they actually behave can be completely at odds. While everyone praises kindness and cooperation, exceptionally nice people often find their good deeds met with nastiness, ridicule, exploitation, and backstabbing.

Why do you suppose that is?

You could conclude (not entirely without foundation) that humans are sometimes nasty, hypocritical creatures, but according to the study, the reason our stated ideals and our real-life actions fail to match up is more complicated than that. Being cooperative and nice, the research found, can actually come across as threatening.

Highly cooperative and generous people can make others look bad

Psychology professor Pat Barclay and his collaborators discovered, when they brought study subjects into the lab to play a series of economic games, that things are different when a real-life person starts playing the role of being cooperative and generous. Exceptionally generous and hard-working colleagues make those around them look bad. Their super-kindness and productivity challenge other employees to perform at the same level, and that can stir up nasty reactions, the researchers found.

“Most of the time, we like the cooperators, the good guys,” Barclay commented, but when people find themselves in competitive environments such as many offices have, the script flips. “People will hate on the really good guys. This pattern has been found in every culture in which it has been looked at.” In particularly tough environments, people will attack an exceptionally nice, hard working person, even if doing so harms the group as a whole.

While Barclay’s research wasn’t designed to suggest real-world strategies for those impacted by this nasty human tendency to punish the exceptionally nice, he does have some suggestions.

“It might help to turn the tables on the criticizers: Point out that they’re just attacking to prevent themselves from looking bad” was his first suggestion. But the best solution may be even more straightforward: Don’t put yourself in situations where you have to work with terrible people.

Sometimes it doesn’t pay to be the nice guy — “Perhaps the best solution is to just find better associates. If you’re being criticized for being too nice or for working too hard, then go find others who are just as nice and hard working as you. When cooperative people work with one another, they end up much better off than their critics,” Barclay advises.

According to Barclay’s study. There is a real, scientifically validated reason that being extra good can sometimes bring out the worst in people. That shouldn’t stop you from being who you are at work, but it should make you more careful about whom you spend your kindness on.

Pat Barclay - Sometimes it doesn’t pay to be the nice guyPat Barclay is an evolutionary psychologist whose research combines the fields of evolutionary biology, animal behavior, social psychology, mathematical game theory, and experimental economics to study topics such as: cooperation, altruism, reputation, punishment, friendship, partner choice, trust, biological markets, costly signaling, and risk-taking.

4B’s old fashioned Cream of Tomato soup

4B's old fashioned Cream of Tomato soup

4B’s old fashioned Cream of Tomato Soup could be considered the stuff of legend.

Every morning at 5:30 AM back in the day, I would stop in at the 4B’s restaurant on the corner of Brooks and Reserve street in Missoula for coffee.

Nearly every Friday afternoon I would stop in at that location for a bite to eat before heading home after work. In the winter I would settle in for a bowl of 4B’s old fashioned Cream of Tomato Soup.

The soup was so good and at the time I never thought to ask for the recipe — I just ordered it up along with a burger or a sandwich and that was that.

Along about the year 2007 4B’s had decided to go out of business and were looking to sell their locations. Town Pump stepped in and bought the 4B’s brand along with all of the property they owned outright.

Some 4B’s restaurant locations were closed permanently so it’s footprint in the state was greatly reduced.

4B’s old fashioned Tomato Soup however still lives on, as legends often do, with the remaining 4B’s restaurants and other places across the internet by way of the simple recipes for it.

The recipe for 4B’s old fashioned Tomato Soup is public information (as 4B’s originally wanted) so I’ve taken the time to write the recipe down below.

Enjoy!

Ingredients:

    • 32 ounces tomatoes (canned and diced)
    • 9 ounces chicken broth
    • 1 ounce butter
    • 2 tablespoons sugar
    • 1 tablespoon chopped onion
    • 1 pinch baking soda
    • 2 cups cream

Directions:

    • Mix tomatoes, chicken broth, butter, sugar, onions and soda.
    • Simmer over low heat for 1 hour.
    • Heat cream in a double boiler.
    • Add cream to hot tomato mixture and serve.

Substitutes:

You can use coffee creamer or half and half in place of the cream for the most authentic flavor.

After 2007 many of our 4B’s restaurants closed down. One of the hallmarks of our 4B’s experience was the 4B’s Old Fashioned Cream of Tomato Soup shown above.

Our 4B’s restaurant here in Great Falls, Montana still serves the original 4B’s tomato soup recipe.

nutritional data points:

145 calories, 12 grams fat, 7 grams carbohydrates, 3 grams protein per serving. This recipe is low in carbs.

4B's old fashioned Cream of Tomato Soup recipe
4B’s old fashioned Cream of Tomato Soup recipe