Serving the Big Horn Basin for over 100 years
Serving the Big Horn Basin for over 100 years
Edward Keller checks the temperature of the sugar beet juice in the evaporator. In the evaporator, the juice will be boiled down to leave the thick sweet, sugar beet syrup.
WORLAND – "It's a time to get family together and revitalize tradition," Ed Keller said of his family's generation-old recipe for making sugar beet syrup.
Last Saturday a conglomerate of family members and friends got together and spent the day joking and laughing while partaking in their tradition. The Keller's have had the sugar beet recipe in their family for generations and while they haven't...
