January and February in northern Indiana is sometimes referred to as “character-building” season.
Given the proximity to the Great Lakes, and Lake Michigan in particular, this time of year seems hopelessly lost in a cold, hazy-grey arctic embrace that recalls a seven-year-old’s unwanted holiday hug from an over-perfumed, slightly-frightening aunt that hasn’t seen you since you “were thiiiis tall”. You’re going to get that embrace regardless and to feign appreciation for the once-a-year relationship is to have nearly given up hope on better circumstances altogether.
So it goes with Indycar (or any other warm-seasoned activity) appreciation and winter in northern Indiana.
A generation ago, the phrase “he’s a real character” was a slightly derisory description, if not an outright warning, to others for someone who has a penchant for shenanigans. This is not the type of “character” that gets built during this season, however there may be a corollary with the term “cabin-fever” that I’ll not probe today.
During “character-building” season, with the exterior temps chilling our bodies, we often look to warm ourselves from the inside and a heaping bowl of chili amid the depths of a January evening is a rather suitable dinner. I did just that last night. My wife assembled the chili and cornbread which is now a staple food of our winters. Lower on bean count, higher on diced tomatoes, onions, and beef (sorry vegetarian/vegan/keto friends), it is a treasured little family mix that never fails to satisfy. When I saw the spent box of Jiffy cornbread mix on the counter, I was briefly whisked away to warmer days and my first Indy 500 in 1979.
The #46 Sherman Armstong entry for the 1979 Indianapolis 500 Mile Sweepstakes was a used Wildcat-Offy slated for 5-year veteran of Atlantics and Super-Vees, Howard “Howdy” Holmes. Howdy was a fairly accomplished young driver of the American open-wheel ladder whose liveries most often carried the family business brand – Jiffy Mixes of the Chelsea Milling Company, in Chelsea, Michigan. Although I’ve yet to confirm the fact, I’m fairly certain that Mr. Holmes has also shared the magic of chili and cornbread together in his locale of Michigan which would also be subject to lake-effect winters.
Just like Howdy, my first Indy 500 was in 1979 and the sensations of that day are still palpable to me as I’ve written about previously in this blog. Also easy for me to recollect was my pure and naïve disbelief in my father’s assertion that this car (the #46) was sponsored by a baking mixes company.
He assured me in his factual knowledge, and I was equally inclined to not believe him for all of racing is to be filled only with the stuff of rugged relation – automotive parts, petroleum companies, cigarettes, and beer. Even Janet Guthrie had a Texaco car. Surely my father was incorrect and a baking mixes company couldn’t adorn the front of one of the fastest 33 cars in the greatest race in the world. To whom could they possibly be advertising – these ne’er-do-wells populating the interior of the racetrack?
Certainly not.
Of course at some point, I had to take my father’s serious and insistent word and I found myself looking for that car all day long. It was also part of two-car stable entered by Sherm Armstrong so the liveries were fairly easily tracked – the #44 of Tom Bigelow and the #46 of Howdy Holmes were primarily black with larger white numbers and a smaller yellow and orange trim stripe. The broad nose of Howdy’s Wildcat was easy spot at a distance and so I was able to follow him all day.
Howdy’s career at Indy is notable. His performance in 1979 – 13th starting position (only rookie to qualify), and 7th place finish only bettered by the likes of Mears, Foyt, Mosley, Ongais, Bobby Unser, and Johncock, garnered him the Rookie of the Year honors. His performance allowed him to follow up a month later at Pocono for another 500-miler, starting and finishing a very notable 7th.
For 1980, he was brought on full-time for the team and was slated to help develop their new Orbiter ‘ground-effects’ type chassis. A detailed first-person article exists of that rather fascinating story here.
Success came in waves for Howdy as he moved from team to team. He left the Armstrong Mould (AMI) racing team after 1980 and did not participate in Indycar racing altogether in 1981. For 1982, Howdy joined up with the brand new Doug Shierson Racing Team as the original driver of the now-famous #30 Domino’s Pizza livery through 1983.
Howdy had a very respectable and rather consistently-performing career in Indycars including a career best finish of 2nd at Phoenix and barely a month later, started middle of the front row at Indy in 1984 for Mayer Racing, back with the Jiffy Mix livery/sponsorship in a current March-Cosworth. He moved to Forsythe Racing with the Jiffy Mix brand in a 1985 Lola-Cosworth.
Passing on the 1986 and 1987 seasons, Howdy returned for one more season with Jiffy Mixes and Morales Racing in 1988, again racing a current March-Cosworth, finishing his career with the 26th and final career Top 10, finishing 8th at Tamiami Park.
According to ChampCarStats.com, Howdy’s career in the top-flight of open-wheel racing in America is rather notable for his considerable ability to finish higher than he started and on the variety of tracks presented by CART in the mid-1980s. Of his 82 career Indycar starts, he only lost places from his starting position 1 in 4 races. The record shows that most often, those drops were less than 5 positions. He finished in the top-10 in 26 of 82 starts.
After his retirement from racing, he returned to Chelsea Milling Company, authored a book on motorsports technology, formed a motorsports marketing and advertising firm, and eventually replaced his father as President and CEO of Cheslea Milling, where he still works today.
So, if you ever find yourself in the depth of winter, heading into the supermarket eyeing up the corn muffin mixes to match up with your chili or a cupcake mix for your next Indycar watch party, don’t forget about the endearing Indycar driver Howdy Holmes, and his family’s Jiffy mix.
Ground(ed) Effects 