D I S T I N C T L Y M O N T A N A M A G A Z I N E • S P R I N G 2 0 2 2
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ranches, after the day is over, which is often by late afternoon,
a large spread of delicious food awaits. And that is the pro-
verbial carrot on the stick. That meal is often so impressive, it
would rival most Thanksgiving feasts. So, why would some-
one ruin their appetite when such splendid chow awaits?
Caroline Hofeldt, of Lloyd, Montana, is to branding sup-
pers what Neil Armstrong is to space flight. Everyone in four
counties (and as legend has it, in parts of Canada, too) knows
Caroline has one of the best spreads of food for everyone
who helped on the Hofeldt Ranch that day. Visions of roast
beef, turkey, ham, mashed potatoes, scalloped potatoes, one
or two vegetable casseroles, warm rolls slathered in butter,
pies, cakes and much, much more dance through the heads
of the hungry helpers, which only ensures their branding day
is well-staffed, and as a result, a job well done, too.
Generation after generation continue the tradition of
branding on Montana's ranches. Even when family and
friends have moved many hours away to live and work in the
city, like the barn swallows that return every spring, they too
feel the urge to return to the green pastures of rural Mon-
tana to break the ice with old friends, break a sweat while
chipping in, and break some bread over a wonderful meal.
Luckily for all, about the only thing that isn't broken is the
tradition. And hopefully it will never be.
EVEN WHEN FAMILY AND FRIENDS HAVE MOVED
MANY HOURS AWAY TO LIVE AND WORK IN THE CITY…
THEY TOO FEEL THE URGE TO RETURN TO THE
GREEN PASTURES OF RURAL MONTANA…
