Nothing is more enticing than the smell of popcorn popping. It attracts many at basketball games, summer theater, the movie theater and fairs. For a good part of my life, I have been popping popcorn, and I have always found it to be enjoyable. I love seeing the smiles when people start munching on a fresh bag of popcorn.

I credit my training for using commercial popcorn poppers with success to Grant Roseth of Underwood. Grant and his lovely wife, Marcella, owned and operated the Rose Theater. The movie theater was located on Main Street, and they started their theater around the time that the Garrison Dam was being built. Their business remained for many years with the lighted marquee showcasing the word “Rose” in pink and was stunning against the burgundy front.

The Roseths were a stylish couple and they drove a blue and white Edsel. (Stories about their and other Edsels will have to be a future column!) Upon entering the lobby of the theater, it was apparent that the decorating theme reflected their last name. Shades of deep burgundy and rose were used to create an inviting interior. I loved going to the Rose Theater and seeing movies on the big screen. The concession area always had great popcorn stacked high in a lighted machine. Also, on the counter was a large globe that flowed with a delicious orange flavored drink. They served an assortment of pop; however, this drink was very popular.

While in high school, I worked part-time at the theater and one of my first jobs was to pop popcorn. Grant was a master at it, and he had a special brand of yellow popcorn that popped large, fluffy popcorn. He purchased this from a company that dealt only in popcorn, and he was always very pleased when customers commented on the popcorn.

The first rule of popping popcorn with Grant was to get all items lined up and measured properly. Next came the heating of the kettle. Once the three kernels he had tossed in had popped, a full load of popcorn went in. His choice of oil had a butter flavor and did not taste greasy. He taught me that we lightly salt to begin with and should it need more, we leave that to the customers. Grant always wanted the machine thoroughly cleaned after each use. It was real job to scrub, but I am convinced this is why his popcorn always tasted so fresh.

I am sure that you would like to be enlightened by my list of popcorn experiences. After the Rose Theater, I helped with popping popcorn at Minot State games, Wolford Public School, the Lyric Theater in Rugby, Edgewood and now at Mountrail Bethel Home. Even though I am not a card caring member of PPPS “Popcorn Popping Pals Society,” I feel that when comments are coming my way, I owe it all to Grant.

I must admit that we have had seven popcorn poppers in our home. At one time, we had a popper called Colonel Popper. It was a lovely vessel with a glass lid and aluminum bowl shaped kettle that you used on the stove top. As a toddler, Lydia loved Colonel Popper. When he developed a leak, he was replaced with crank style popper. We did vote Colonel Popper to be the most versatile because on the box is stated that you could also use him to warm up soup!

We currently use an electric chrome popper from the 1960’s and find it to be perfect. We always use yellow popcorn and have tried numerous oils. A favorite of ours is grapeseed oil mixed with a bit of peanut oil. I think Grant would be proud of me for exploring Popcorneology 101.

A couple of years ago, I met an amazing woman and an excellent cook from the town of Plaza. Her name is Violet Olson. She knows exactly what is needed to make seven-minute frosting fluffy, she knows how to cool lefse with a flair, and she showed me how to make tasty, caramel popcorn in a flash.

Each week when I popped popcorn she would stop by and pick up a couple of bags and later on she would return with a bowl of caramel corn. Her years of experience in the kitchen have taught her to adjust recipes for better taste, and even workability — a true sign she is clearly brilliant as a cook.

In my years of popping popcorn, I have come to realize this: popcorn takes great team work. The oil has to be the right temperature, the right measurement of popcorn to pop well and full, and the salt should not be too heavy because we can always add more. Each of these ingredients alone are limited, but when they combine, they are matchless. This is parallel to many things in life. When we allow others to join and shine with us, we truly are the best.