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Wyoming highlanders toast Burns with haggis and single malt

Around the globe every January, Scots gather to remember their most famous countryman, poet Robert Burns.

Highlander Scott Fossel addresses the gathering at the annual Robert Burns dinner in Jackson. The evening included a taste of haggis, a sip of single malt and the soulful sound of the bagpipe. (Angus MacLean Thuermer Jr./WyoFile)

By Angus M. Thuermer Jr.

Around the world this week, Scots gathered in their tartans, heard the squeal of a bagpipe and dug into a serving of haggis as they honored their most famous countryman, poet Robert Burns.

From Glasgow to Greenville, Shanghai to Chicago, Cairo to Tokyo, lads and lassies gathered to remember Burns, who was born 266 years ago on Jan. 25. They listen to a recitation of Burns’ “To a Haggis” honoring the “chieftain o’ the puddin’ race.”

Ritually, that sheep’s stomach full of deliciously edible offal is paraded before the gathering accompanied by the drone and flute of a bagpiper.

The recent Burns dinner in Jackson sold out, with 96 attending the Wyoming Highlanders’ event. As emcee Scott Fossel called out the names of the Scottish clans represented, members responded with their families’ motto.

Scots figured in the history of Wyoming. John Clay managed the famous  Swan Land and Cattle Company near Chugwater after the big die-up of 1886-87 and was president of the Wyoming Stock Growers Association. Even rootless John Colter, who went on a 500-mile winter walkabout around Yellowstone in 1807, had Scottish roots.

Scots’ animal husbandry know-how enabled immigrants to dominate the sheep industry in the state before Basque shepherds replaced them. As per tradition, the dinners include a single-malt toast and the singing of “Auld Lang Syne,” lyrics by Robert Burns.


This article was originally published by WyoFile and is republished here with permission. WyoFile is an independent nonprofit news organization focused on Wyoming people, places and policy.

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