Page 8 • May 30, 2013 • <strong>Mountain</strong> <strong>Mail</strong> • mountainmailnews.comThe Pie-O-Neer cafe is setting <strong>for</strong> new documentaryThe owner and oper<strong>at</strong>or of the Pie-O-Neer, K<strong>at</strong>hy Knapp is the subject of a documentary- The Pie Lady of Pie Town - th<strong>at</strong>will be filming May 31 <strong>at</strong> the Pie Townrestaurant.Since its auspicious re-opening inSeptember 2004, The Pie-O-Neer hasbeen the subject of several articles, films anda country song by Jimmy Wayne.The restaurant was the subject of a shortfe<strong>at</strong>ure film called A Piece of Pie in 2006.It, and its adjoining art gallery, was fe<strong>at</strong>uredin a segment <strong>for</strong> NBC’s Rock Center lastfall.If th<strong>at</strong>’s not all, Knapp and crew will alsobe fe<strong>at</strong>ured on the History Channel inAugust in a segment called All About Food.As <strong>for</strong> The Pie Lady of Pie Town, directorJane Rosemont said she discovered PieTown when she and her husband took aroad trip from Santa Fe to see the VeryLarge Array.“In the gift shop there was a mileage signth<strong>at</strong> included Pie Town,” she said. “I askedthe clerk ‘Wh<strong>at</strong>’s in Pie Town?’ She lookedme square in the eye, and without smiling,replied, “...Pie.”Rosemont said they sampled both PieTown e<strong>at</strong>eries, The Good Pie Café and thePie-O-Neer.“We particularly hit it off with K<strong>at</strong>hyKnapp <strong>at</strong> the Pie-O-Neer, but th<strong>at</strong>’s howshe is, she makes customers feel <strong>at</strong> home,and we vowed to return soon. Un<strong>for</strong>tun<strong>at</strong>elyth<strong>at</strong> didn’t happen <strong>for</strong> another six years,”she said. “Last June, we returned and as Iw<strong>at</strong>ched her greet customers, pull out a pie,bid customers farewell, put in a pie andcarry on several convers<strong>at</strong>ions <strong>at</strong> once, Ithought there is a story here.Open <strong>for</strong> lunch & dinner...K<strong>at</strong>hy Knapp has been proverbial “Pie Lady of Pie Town” since she re-opened the restaurant in2004. She hopes to have a big crowd <strong>at</strong> the Pie-O-Neer <strong>for</strong> the filming of the documentary.Photo courtesy of Jane Rosemont“When I asked her if I could do a film,she agreed,” she said.Rosemont is an award winning photographerand an avowed fan of documentaryfilms. “I always thought th<strong>at</strong> <strong>at</strong> some pointI’d be inspired to do one of my own,” shesaid.“K<strong>at</strong>hy’s enthusiasm, her quick wit, theuniversal appreci<strong>at</strong>ion of pie, and of coursethis fascin<strong>at</strong>ing, remote little town, seemedlike a no-b<strong>rain</strong>er to me,” she said. “And thestory is so uplifting. Sometimes my art canbe a bit edgy, but I loved the idea of offeringa film th<strong>at</strong> would simply bring people joy, thesame way K<strong>at</strong>hy does with her pie.“When we returned home, I did someresearch and made notes like crazy. I’m stilla pen and paper lover, so I had sticky notesand yellow note pads all over my house,”Rosemont said. “We went back in Augustto spend more time in the cafe, and withK<strong>at</strong>hy, scoping out logistics and g<strong>at</strong>heringideas.”The preliminary shoot took place inOctober, she said.“It was seamless thanks to our prepar<strong>at</strong>ions,but I knew it was the tip of the iceberg,”Rosemont said. “I came back andworked with my editor on the footage and,again, planned how we could flesh out thestory. It was a long winter because of courseI was excited to pull this all together butp<strong>at</strong>ience is indeed a virtue.”“On Friday, May 31, we will be shootingthe activities within the Pie-O-Neer Cafe.Everyone is welcome to come, e<strong>at</strong> pie, andbe in the film,” she said.Knapp said she excited to be part of thedocumentary, and hopes to see her manyfriends come to the restaurant.“We have made some changes to ourmenu, which now includes a savory pie,Spinach Quiche in a lard-free, vegetarianfriendlycrust,” she said. “Might not makethe evening news, but it’s big to us. We’ll stilloffer the Green Chile Stew but the Quicheis our new special. Megan tested her faverecipe on us and hands-down, it’s a winner.”“There have been questions raised aboutwhen the film will be completed,” Rosemontsaid. “I don’t know the answer to th<strong>at</strong> yet.I’m considering some additional scenes th<strong>at</strong>can be shot in Santa Fe next month.”In the meantime Knapp said she is tryingto find grant money <strong>for</strong> saving or restoringthe old Pie Town Hotel.“It is doomed to be demolished this fall ifno one intervenes,” she said. “It will costabout $10 thousand to do it right, and noone around here has th<strong>at</strong> kind of money. I’vecontacted a couple of New Mexico HistoricPreserv<strong>at</strong>ion websites and gotten noresponse.”Full menu, serving artisan burgers, steaks & seafood.Old WestlandRealtyWe’ve Moved!Under New OwnershipDonna Dawson (Owner/Broker)P.O. Box 1082 • 103 W. First St., Magdalena, NM 87825(next to Karolyn’s Hair Care on West Hwy. 60)575.854.2240Come check out our Property Listings• Diamond C Ranch - $1,095,000.00• 30 Wildwood Trail - $159,900.00• 18 Brahman Rd. - $115,000.00• 33 Ridgeview - $175,000.00BodegaBurger Co. & Lounge(<strong>for</strong>merly Rancher’s Steakhouse)606 N. Cali<strong>for</strong>nia St.,Socorro, NM • 575.838.2087• 56 Abbe Springs - $34,999.00• 313 Bear Track Trail - $39,000.00• 71 Abbe Springs - $142,500.00Come see all of the properties we have listed.Notice: Our Auction YardWill Be Open For BusinessJune 3, 2013Socorro/Lemitar, New MexicoFarm and ConstructionEquipment For SaleDAILY FIREARM SALESWe will also be glad to do firearm transfers <strong>for</strong>people who purchase firearms through the internet.For more info call:(505) 239-5913 or (575) 835-2321I-25, Lemitar - Exit 156 • Lemitar, New Mexicowww.tumbleweedequipment.cominfo@tumbleweedequipment.com
With passing of our friend Jack Bruton,the <strong>Mountain</strong> <strong>Mail</strong> is re-printing an articleth<strong>at</strong> was originally published in NewMexico Magazine in 2006.Here is th<strong>at</strong> article, written by RobynHarrison:Jack Bruton is, always has been, andalways will be, a c<strong>at</strong>tle rancher.“When I was born, a neighbor registeredme a brand and gave me a heifer calf and Ihaven’t been out of the c<strong>at</strong>tle ranching businesssince.”And <strong>at</strong> 77, th<strong>at</strong>’s a lot of years in thebusiness.Jack was raised on a c<strong>at</strong>tle ranch inJornados in Socorro County, east of the RioGrande and southeast of San Antonio. Heremembers spending most of his childhoodon a horse.“I had a fantastic time growing up. Wejust almost lived on horses, playing andwork.”He rode on his first trail drive when hewas seven. It was a 10-day affair herding200 c<strong>at</strong>tle from San Marcial to a ranch nearHot Springs. He was big enough to climbon a horse by himself, and could help keepthe cows in tow, but it was hard work.“I learned you don’t ‘drive’ c<strong>at</strong>tle, youjust point ’em in the direction you want ’emto go. The c<strong>at</strong>tle would graze and lay downand when they were ready they’d get up. Itwas hot, but if you took a nap, one of thosecows would walk away and you’d have to goafter her.”C<strong>at</strong>ching and breaking wild horses was afavorite sport, involving plenty of dangerousrisks to get just the horse he’d picked out.He and his brother Neil knew which horsecould jump the highest, which could jumpthe farthest, and which would buck you off ifyou did something it didn’t approve of.They’d spend so much time outside theirlips would crack and split from the sun. Jackremembers wearing a strip of le<strong>at</strong>her th<strong>at</strong>hung down from his nose and tied behindhis head with a string to protect his lips sothey could heal. They called it a “blab” aftera similar device used to wean a calf.When fall came, the boys would be sentto live with kinfolks who lived closer to aschool. It was too expensive, both in gasolineand in time, to go back and <strong>for</strong>th tohome, so they’d often spend the entire winteraway from the ranch.The return of summer was a joyful time.“We’d shut the g<strong>at</strong>e <strong>at</strong> ranch headquartersand ride every cow and bull th<strong>at</strong> came inth<strong>at</strong> day,” Jack laughs. “We’d get so sore wecould hardly walk because we were so softfrom the winter.”Jack married Grace Harriet, his highschool sweetheart, and she moved to theranch with him. Their first child, Jack, Jr.,was born there, and would have been raisedthere but the government intervened.In the early 1950s the military needed aplace to test missiles, and Jornados was theperfect spot. Bruton was paid twenty centson the dollar <strong>for</strong> his land–not nearly enoughto replace it. He borrowed heavily andmoved west, out of the river valley, to a placehe felt certain they’d be left alone. Jack wentinto partnership with his f<strong>at</strong>her-in-law andseveral others and built his ranch on thePlains of San Agustin in western SocorroCounty.Twenty years l<strong>at</strong>er, the government cameknocking again.“Four guys showed up from Washingtonto come and talk to us and they were veryenthused because they was gonna’ set up thismountainmailnews.com • <strong>Mountain</strong> <strong>Mail</strong> • May 30, 2013 • Page 9Jack Bruton: a true c<strong>at</strong>tle rancher beginning to endJack Bruton on his San Augustin Plains ranch.thing and they thought th<strong>at</strong> I should be veryenthused...but I thought boy, oh, boy, herewe go again.”The “thing” they wanted to set up thistime was an array of 27 huge radio telescopesth<strong>at</strong> would effectively split Bruton’sranch into three pieces.Negoti<strong>at</strong>ions ensued and eventually anuneasy rel<strong>at</strong>ionship was established, Jackalways nervous the Very Large Array wouldexpand beyond the original section purchasedfrom him and the 13 mile long armshe had given up as rights of way. 25 yearshave passed, and no expansion hasoccurred. There have been rocky times,most involving g<strong>at</strong>es left open and c<strong>at</strong>tle gettingout, but the rel<strong>at</strong>ionship has improvedPhoto by Kelly G<strong>at</strong>linand both parties have benefitted from it.Ask Jack wh<strong>at</strong> he’s most proud of andhe’ll puff up and tell you about his family.He was married to Grace <strong>for</strong> 53 years.Together they raised a son and two adopteddaughters. Now there are grandkids andgre<strong>at</strong> grandkids, and Jack admits to spoilingthem.“Your own kids, you want them to beperfect because you’ve only got one shot <strong>at</strong>it,” he laughs, “but grandkids....”Jack, Jr., does most of the ranch worknow, with Jack, Sr., looking over his shoulder.He uses it as an excuse to get on a horse.“I love seeing this country, riding over it.”A true c<strong>at</strong>tle rancher, beginning to end.