406 Woman Vol. 7 No. 3 by 406 Woman

M c G o u g h & C o ... W h e r e M o n ta na G e t s E n g ag e d www.McGoughandCo.com

131 Central Avenue Whitefish, MT 59937 406-862-9199 800-862-9199

406 contents featured 16. Women of Courage Sandy Shaw

...16

wellness

48. Balance is More Than Not Falling Down 50. Relationships Are You Wondering, "Am I with the wrong guy?"

...18

406

love

family 56. Opting Out Standardized Tests

Music 62. Herb Alpert & Lani Hall

24. Rya & Josh

64. Glacier Symphony & Chorale Goin' to the Movies

28. Brad & Jennifer

66. Off Key Notes

30. Leslie & Brett

food & flavor 18. Gatherings Carole Sullivan's Mustang Kitchen 36. Recipe for Success Donna Stephens Lawson 38. The Great Pumpkin 42. Comfort Food Fettucine Carbonara 44. French Wine 101

24...

Cover Girls

publisher

Cindy Gerrity

cindy@montanasky.net

business manager Daley McDaniel

daley@montanasky.net

executive editor

Kristen Hamilton

montanakristen@hotmail.com

director & design Sara Joy Pinnell

Jade Reilly

sara@mrsandmrpublishing.com

photo by: Hope Kauffman (www.hopekauffmanphotography.com)

Scott Wilson - Scott Wilson Photography Daniel Seymour - Sharpe Eye Photography Amanda Wilson – Amanda Wilson Photography Heidi A. Long - Longviews Studios Danella Miller - Danella Miller Photography Mark Bryant - Bryant Photographics Hope Kauffman - Hope Kauffman Photography Lynn Donaldson - Lynn Donaldson Photography Daley McDaniel Photography Katrina Weingart - VioletRay Photography Marianne Wiest - Marianne Wiest Photography Jodie Coston - Coston Photography Orry Snodgrass - Orry Marie Photography

Jade Reilly was raised in Whitefish, Montana and attended Whitefish High School. After graduating, she attended the University of Montana where she fell in love with “Griz Nation”, where her brother, Derek Crittenden, now plays defensive end for the Grizzly football team. Jade then married her husband, Foston Reilly, who is a member of the United States Air Force. The two moved to South Carolina where they are currently stationed. She will graduate with a degree in human physiology from the University of South Carolina in December. Jade is currently a pediatric dentistry intern at Kalispell KiDDs. She hopes to continue her education to become a dentist. Jade also founded a small photography business, Jade Reilly Photography. She enjoys shooting engagements and weddings above all. While her husband is currently deployed, Jade is happy to be back in Montana spending time with her family, attending Griz football games, and her younger sister’s volleyball games. She also hopes to spend as much time exploring Montana’s great outdoors.

photographers

Published by Skirts Publishing six times a year

Business Girl

View current and past issues of 406 Woman at w w w . 4 0 6 W o m a n . c o m

Want to know about great events, open houses, and more? Like us on Facebook at facebook.com/406 Woman

Megan Grunow

Megan Grunow lives life to the fullest and continually expands her repertoire. Educated, WellTraveled, Entrepreneurial, and an Inspirational – she never gives up and the next challenge is just around the corner.

photo by:

Mark Bryant (www.bryantphotographics.com)

406 Woman is distributed in Bigfork, Columbia Falls, Kalispell, Missoula, Whitefish and every point in between. Check out www.406woman.com for our full distribution list. Have a great story idea or know someone that we should feature? Email us with your comments & suggestions. Interested in increasing your business and partnering with 406 Woman? Check out www.406woman.com.

406

w o m a n

Checking In We really look forward to every season change in Northwest Montana. Whether bundling up in the winter, planting flowers in the spring, jumping in a refreshing lake in the summer, or enjoying the changing leaves in the fall – we embrace them all. Sure, we have our favorite times but as people that have chosen to live in the area, we’ve discovered the key is living in the present moment. We know it isn’t always easy – life gets in the way, change happens, and at times its almost easier to either remember past good times or look ahead to future events with hopeful anticipation. There’s a time and a place for doing that but most often “being present” makes a world of difference. It allows you the time to really listen to a friend in need, take the extra step to help someone that might just need a simple smile and hello, or most importantly give you the opportunity to really see the world happening around you. It’ll truly amaze you! (BTW – being present is not looking at email or texting on your phone – LOOK UP!) What else make a difference – GIVING! Whether it’s your time, money, resources, or THANKS. Paying it forward is not just a phrase – it should be a way of life – it’ll truly make a difference to the world around you (and to you personally). Be grateful for what you have and be thankful for all you receive. With Thanksgiving just around the corner, we encourage you to be present, laugh, love, give, and enjoy everything and everyone around you! We will be doing the same.

{

What did we learn after reading this issue?

{

That “Palliative Care” is specialized medical care for people with serious illnesses and North Valley Geriatric Specialty Services is dedicated to helping patients navigate the roadmap to long-term care. Read this informative story on page 40.

Herb Albert (trumpet icon) and Lani Hall (former lead singer of Sergio Mendes and Brasil ‘66) have been married for over 40 years. They are coming to Whitefish on November 18 and it’s going to be a terrific show! Read more about Albert and Hall along with the upcoming concert on page 62.

All About French Wine Regions and the wines that hail from each region in France in Karen Sanderson’s “French Wine 101” story on page 44.

contributors

406

Our Talented

Contributor’s Corner

What do you most enjoy about

Erin Blair

Licensed esthetician and owner of Skin Therapy Studio

Delia Buckmaster

the Thanksgiving holiday?

Leslie Budewitz

Lawyer and national best selling writer of 'The Food Lovers’ Village Mysteries'

Cris Marie Campbell

Master certified Martha Beck coach and consultant, co-owner of Thrive! Inc.

Susan B Clarke

Faculty at The Haven Institute for 20 years and co-owner of Thrive! Inc.

Brian D’Ambrosio

Accomplished writer and newly published author of “Reservation Champ’

Nancy Dewar

Freelance marketing, public relations & events specialist

Jen Euell

Program Director for the Women’s Foundation of Montana

Kari Gabriel

Kar i Gabr ie l

Certified in pilates and an active health coach, owner of Exhale Pilates Studio

I invite friends without family in the area to join us for Thanksgiving, and make a big feast, trying new gourmet recipes. I love to cook (when I have time) and really enjoy pairing the turkey, sides, wine & dessert & putting on a big spread. I love Thanksgiving!

Exec Dir or Flathead CARE plus wildlife rehabilitator and educator

Bob Hamilton

Music aficionado, former English teacher, and all around good guy

Kalispell OB/GYN Doctors & Practitioners

Junkermier, Clark, Campanella, Stevens, P.C. Certified Public Accountants and Business Advisors

Nancy Kimball

Marketing communications specialist at Kalispell Regional Healthcare, and career journalist

Marti Kurth

Public relations and marketing expert for organizations in the arts and music

Kristen Ledyard

Executive Chef and Owner of John’s Angels Catering

Jessica Manly

Montana FoodCorps leader connecting kids to real food to grow up healthy

Tracy McIntyre John Miller, DDS

Jessica Man l y

Board certified OB/GYN professional offering expert advice

Mostly I enjoy the opportunity to see family that comes together from across the country and the chance to spend most of the day in the kitchen with people I love.

Kelly O’Brien, Esq.

Business law specialist with Measure Law Office, P.C.

Kristen Pulsifer

Writer, editor and owner of Whitefish Study Center

Karen Sanderson

Wine expert and owner of Brix Bottleshop in Kalispell

Jill Seigmund

Entrepreneurship Coordinator at FVCC; Accomplished writer and editor

Miriam Singer

Talented writer and songstress, promoting music as Singer & Simpson Productions

Lucy Smith

Executive Director of the Flathead Community Foundation, believes that everyday philanthropy is changing the world

Gwen Sutherland

Owner of Marketing Bits, writing and design business

For full bios for our contributors, please visit www.406woman.com.

12 406

oman.com

Kr i sten P ulsifer

Specializing in general dentistry, Dr Miller provides expert advice

The things I enjoy most about Thanksgiving are the weather and the overall atmosphere. Fall is my favorite time of year and every thing feels cozy and festive. The weather has officially changed and finds its consistency with chill and frost. No one is burnt out on holiday chaos ... yet, and everyone seems so excited to cook, decorate and be together. I also enjoy challenging myself to find and cook new foods and establish new quirky traditions so things do not become mundane and 'thankless'. It is a truly a wonderful time to be thankful.

featured}

Courage

Women of Cour age

Sandy Shaw, Cancer nurse navigator By Nancy Kimball Photos by Amanda Wilson Photography And now it’s me …. SANDY SHAW’S COURAGE first showed itself when she didn’t simply take the doctor’s word that everything was fine.

“I didn’t have the denial, because I knew too much,” Sandy said, and she didn’t feel the anger. But fear took root, so she held onto the news that the cancer had not spread into the lymph nodes. “It was just surreal because I worked with all these people. And now it’s me.”

16 406

oman.com

ter the following Monday. Her surgery was Wednesday.

“I always sensed the urgency in patients who have cancer, of ‘What are we going to do?’ And they hang on every word from “My mammogram was negative, and so the doctor and staff. They want to start they called me to say, ‘See you in a year.’ their treatment right now,” she said. “Well, But I had seen the change in contour, I’d I felt that urgency.” felt and seen it for a few months,” she said of her then-unconfirmed battle with But the clock can move only so fast. breast cancer. Lab work, insurance approval, office visits all take time. And then treatShe called Dr. Debra Wade, a breast ultra- ment starts – for Sandy, it was six sound specialist with Northwest Imaging at The HealthCenter in Kalispell. Dr. Wade weeks of radiation and, today, an performed an ultrasound, noticed a spot ongoing regimen of an aromatase that worried her, and followed immedi- inhibitor. ately with a biopsy. Give a cancer patient that much wait time, “I got the call from her office before I and thoughts can run rampant. “Sandy reached my car in the parking lot,” Sandy was always the one who would calm said. As the breast cancer nurse navigator down patients, saying, ‘It’s OK, you can for Kalispell Regional Healthcare – and wait until tomorrow,’” Dr. Hulvat said. She now nurse navigator for all cancers – San- understood before, she added; now she’s dy had guided scores of women through walked in their shoes. their breast cancer diagnoses. She had a pretty good idea what that quick call “It’s truly a wake-up call for your mortality,” Sandy said. “You’re not invincible. You meant. reassess your priorities.” It was stage 1 invasive ductal breast cancer, she learned, the best prognosis for GRANTED, THAT MEDICAL JOURNEY those with breast cancer. Still, she rolled is when Sandy’s courage first showed itself in her personal fight. But her courage her way through the five stages of grief. to fight the battle for others started much “I didn’t have the denial, because I knew earlier. One manifestation came when she too much,” Sandy said, and she didn’t feel helped form Flathead Cancer Aid Services, the anger. But fear took root, so she held Inc., (FCAS) in 2012. onto the news that the cancer had not spread into the lymph nodes. “It was just She and a friend, breast cancer survivor surreal because I worked with all these Marcie Jackson, had witnessed Flathead Valley patients and their families struggle people. And now it’s me.” to buy groceries, pay rent and cover utili“Sandy’s always been a tireless activist on ties while deluged with medical bills. They the part of cancer patients,” said Dr. Melis- found the emotional and financial devassa Hulvat, Sandy’s breast surgical oncolo- tation heart-breaking. gist. Citing her prior work with St. Jude Children’s Research Hospital, help with The two had worked alongside their Save a clinical trials, and energetic advocacy with Sister colleagues to raise money for breast Flathead Valley cancer fundraisers, she cancer screening, with much of their effort added, “Sandy was always the first per- going into the hugely successful annual son there when a cancer patient needed bachelor auction. As vital as that effort it, Sandy and Marcie identified a deep need something.” among cancer patients in general. Then Sandy discovered that, when the tables were turned, Kalispell Regional’s “Providing mammograms is great,” Sandy caregivers were there for her. Sandy’s reflected, “but I see a lot of other problems mammogram was Thursday, August 22, outside that.” Thin wallets bring on such 2013. She saw Dr. Hulvat at Kalispell Re- financial stress that depression becomes gional Medical Center’s Bass Breast Cen- a permanent companion. Marriages suf-

featured}

Courage

“I don’t know where that drive comes from, but it’s pretty spectacular. She has a profound interest in people’s well-being,” Dr. Lillard said. “She’s seen all the problems that can come up with cancer treatment, not just the medical but also the social impacts. She’s good about helping patients support each other,” helping add a component of strength for patients who otherwise have no control over their situations.

fer and divorces follow. Patients lose their homes and are forced to move in with friends or family who can still afford the added load. Former bread-winners lose their jobs and cannot cover expenses for a job search. Shrinking incomes and delinquent bills compound their stress, impacting their health.

diagnosis means and how to get past the fear and anger. She stays grounded so her own heart strings don’t get in the way of being a solid rock.

This year, FCAS became a 501(c)3 nonprofit and continues to disburse grants that complement what other agencies in the Flathead offer for families battling cancer. Through plans for a 2015 butterfly release and more fundraisers, Sandy continues her support for cancer patients while coming to grips with her role as a cancer survivor.

“I just try to find out their needs and work through them,” Sandy said. She encourages patients with a need, or volunteers who want to help, to contact Flathead Cancer Aid Services through the website at www. flatheadcanceraid.org, or by calling 406885-0032.

“She’s been a splendid balance between being a patient advocate and physician advocate, and keeping tabs on being sure that what we Bankruptcy may be the only option, even for those who thought they were prepared say is getting interpreted and done,” financially. The Association of Oncology said Dr. Sydney Lillard, a surgical onSocial Workers reports that medical bills cologist at Kalispell Regional Healthand illnesses are involved in more than care who works closely with Sandy. 62 percent of personal bankruptcies in She is touched by Sandy’s compasthe United States. More than 75 percent of sion and level-headedness. these bankrupt families had health insurance. “I don’t know where that drive comes from, but it’s pretty spectacular. She has a So Marcie and Sandy broadened their profound interest in people’s well-being,” reach. When Save a Sister opted to discon- Dr. Lillard said. “She’s seen all the probtinue the bachelor auctions, the two found- lems that can come up with cancer treaters of FCAS shouldered the responsibility ment, not just the medical but also the and used the proceeds of the next bachelor social impacts. She’s good about helping auction for seed money. They organized patients support each other,” helping add Wings of Hope, a National Cancer Survi- a component of strength for patients who vor’s Day celebration in July 2014, where otherwise have no control over their situa mass butterfly release symbolized can- ations. cer patients’ hope and helped raise further funds. But for Sandy, it’s simply what she must do.

“FCAS is a great help. You know you have that community pulling for you,” Dr. HulHER WINGS OF HOPE T-SHIRT this sum- vat said. Sandy’s and Marcie’s foresight in mer prompted an unexpected question: forming the nonprofit was a bold move, Are you a breast cancer survivor? “I had one fueled by true caring. “Sandy was just to stop and think before I answered yes,” amazing before, but now that she’s gone Sandy said. “I don’t define myself as one. It through her own cancer she really underseems surreal. That’s not really me, right?” stands what its like. She understands what goes on in their hearts – she saw one of She strives for a greater sense of normalcy those life emergencies herself,” she added. among all patients and survivors. She told a cancer support group that she sat in on, Indeed, Sandy admits, she did go through and then attended as a survivor, how fortu- that emergency. nate she felt by having “only” breast cancer because it was so manageable. “But then you’ve got to go home and think through life, think about staying active, as“You just don’t know what these people sess whether you’ll keep on working,” she go through, with other kinds of cancer,” said. She scrutinized her long-term plans, she said. “They’ve got to deal with disease her goals, and her appreciation for each management the rest of their lives.” So day. “You’re still scared, but you still go Sandy helps them understand what their through life.”

406

oman.com  17

Lynn Donaldson photos by

food}tablescaping

Gatherings Recipe from Carole Sullivan’s Mustang Kitchen By Brian D’Ambrosio Photos by Lynn Donaldson

After 17 years in business, Carole Sullivan delivers “Gatherings: Friends and Recipes from Montana’s Mustang Kitchen,” a cookbook featuring more than 100 recipes and menus prepared for patrons across Montana, including Martha Stewart and President Barack Obama. Chef Sullivan is the proprietor of Livingston’s Mustang Fresh Food and Catering — a local café for a weekday lunch and togo dinners, and the home kitchen for her food prep enterprise. The little red house on West Lewis is where Sullivan feels most at home. And now customers can find the meals they’ve grown to love in print. The goal of “Gatherings” is down-to-earth – make it attractive to cook from scratch, almost always the best and cheapest way to eat well without spending a lot. Each chapter begins with a story about a particular gathering of some of Sullivan's regular clientele such as Jeff and Susan Bridges and Michael Keaton, and nonprofit organizations including the American Prairie Reserve and the World Wildlife Fund. The recipes inside rely on simplicity and are easy-to-duplicate.

formal holiday dinners, with all the recipes adapted for straightforward and comfortable cooking. “At our café and on our catering menus, we take comfort food and we step it up a notch. In the book, we focus on food that makes people feel good. There is a lot of comfort food, chicken pot pie, which we sell a ton of, macaroni and cheese, and meatloaf. We do it in a manner that tastes great and our recipes add an extra ingredient here or a fresh herb there. Something like putting thyme in the chicken pot pie for extra flavor.”

The book’s photography will help make it buzz-worthy.

The book is as much about honest food and fresh ingredients, as it is about interpersonal and familial contact. Sullivan feels the cookbook provides folks the opportunity to spend more time with their friends and families by preparing their favorite things.

“The thing about the cookbook that is unique is that it’s all very real,” said Sullivan. “Most of the photos of the events are actually happening, and are not staged. I knew we had to make the photos very beautiful and that people would want to see beautiful photographs of the food they are preparing. The reason the book took so long was because I knew it had to be photoheavy. In most cookbooks, photos are shot in a week or two, but our photos took about two years, based around photo-shoots of the actual events.”

“We all have busy lives and our lives get busier with work and family,” said Sullivan. “Often, we don’t spend as much time as we’d like cooking. I hope this book will bring the family together. If they decided to cook the recipe, they are choosing a gathering over the frozen entrée or McDonalds. I built the cookbook around the idea of relationships. Most of the relationships in the book I have had relationship for at least 10 or 12 years. It’s been beautiful to build their trust, get to know them, and do these events for them.”

“Gatherings” offers the reader classic menus for every occasion, from riverside picnics to

Sullivan said that she sees recipes as uncomplicatedly delicious.

The goal of “Gatherings” is down-to-earth – make it attractive to cook from scratch, almost always the best and cheapest way to eat well without spending a lot.

406

oman.com  19

food}tablescaping

With each recipe, Sullivan hopes that the reader feels like the author-chef is right there in the kitchen

Pancetta-Sage Stuffed Boneless Turkey Pancetta-Sage Stuffed Boneless Turkey

Serves 6-8 One approximately 6 pound boneless turkey with skin on (or you can use a boneless turkey breast if you just like white meat) 1 ½ teaspoons kosher salt and ¾ teaspoon fresh ground pepper ½ pound pancetta, thinly sliced 6 fresh sage leaves 2 Tablespoons unsalted butter Preheat oven to 375 degrees Set the whole turkey open skin side down on top of a piece of plastic wrap. Place another piece of plastic wrap on top of the turkey and flatten it to an even thickness with a meat pounder. Remove top piece of plastic wrap. Season the turkey with half of the salt and pepper and evenly spread the cooled stuffing over the meat. Beginning on one side, roll the turkey into a compact roast. Place pancetta slices around turkey, tucking the slices underneath as well. Tie turkey with kitchen string in seven to eight places, evenly spaced apart. Season the turkey with the additional salt and pepper. Place fresh sage leaves under kitchen string and dot the outside of the turkey with butter. Place the Turkey on a sheet pan and roast the turkey in the middle of the oven for 30 minutes, brushing the turkey with the melted butter in the pan. Add an extra cup of liquid if pan is too dry (water or chicken stock will do). Roast for approximately 45 minutes longer or until an instant read thermometer inserted in the thickest part of the turkey registers 160 degrees. Add more liquid to the pan if necessary. Transfer the turkey to a carving board. Remove kitchen string from turkey and slice into approximately ½ inch slices. Arrange the slices on a platter and serve with gravy.

20 406

oman.com

alongside, cooking these meals that have become her favorites. “We care about what we make and are picky about what we make. There are people who see the cookbook and don’t want to make the food. They want to come to the restaurant and have us make it for them. It all works together. It’s a feel-good kind of business.” With each recipe, Sullivan hopes that the reader feels like the author-chef is right there in the kitchen alongside, cooking these meals that have become her favorites. “I may not be there at an event, but I’m there in spirit. I feel that way about the whole cookbook. Whether it is food we’ve prepared at an event, or delivered food, or picked-up food from the restaurant, or food you make from the recipes, it’s nice to be a part of people’s lives.” Many of the Mustang standards made their way into the cookbook: artichoke parmesan soup; hearty vegetable soup; Indian lamb stew; chicken Mirabella; wild mushroom stroganoff; pulled pork sandwich; chicken pot pie; lemon blueberry cupcakes. “The recipes call for consistent and delicious food,” said Sullivan. “Most of the cooking is easy. And most, if not all, of the ingredients can be found in any local grocery store. That’s the beauty. It is not complicated.” One of the recipes is the ‘A Fisherman’s’ Lunch,’ a menu of cucumber mint soup, gazpacho, Italian muffeletta sandwich, roast beef sandwich, and secret sauces. Another recipes is ‘Barbecue on the

Ranch,’ an offering of stuffed jalapenos, classic coleslaw, calico beans, cowboy stuffed potatoes, and a mixed grill with herb oil. “With barbecues, it’s not a mass of food, but it’s about the quantity of food. Barbecue should be about the quality of food and the freshness of it. Barbecue is a big deal in Montana.” Sullivan, who grew up in North Dakota, was introduced to the food business in Minneapolis while working with D’amico Catering, run by restaurantowning brothers in the Twin Cities. She came to Montana in her 20s and dabbled in art and food catering. Since launching Mustang Fresh Food and Catering, she has cooked for President Obama when he came to fly-fish during his first campaign and catered meals for Martha Stewart while she filmed a show nearby. She has grown a tiny catering business into a full-blown restaurant and created a cookbook. But after two decades in the industry, Sullivan she is prepared for her next challenge. Perhaps a sequel is in order? “This book has a lot of recipes that people have been asking us about for years,” said Sullivan. “It’s time to move forward and start creating some new recipes. It was time to share these, and now let’s get some new ones out for people to try.”

food}tablescaping

Rya &Josh Photographed by Marianne Wiest Photography www.mariannewiest.com

Who are we? Rya: I was born and raised in British Columbia,

Canada. I am the very proud wife of Josh Ramsay, the mother of beautiful twin daughters, a graduate of Selkirk College with an Associate’s Degree in Psychology, a wine enthusiast and yoga instructor in training.

Josh: I was born and raised in Alberta, Canada. After veterinary school I worked as an equine veterinarian for 2.5 years before moving to Washington State to pursue a pathology residency and graduate school. I am now an assistant professor of veterinary pathology at Washington State University. Most importantly I am now the husband of Rya Ramsay and the proud father of twin girls. How did we meet? We met through e-harmony.

How Josh Proposed: The journey to our engagement began for me, as it does for all guys, long before the big day. I had actually found Rya's ring 2 months after we met and a full year before our engagement. In November of 2012 I arranged a meeting with Rya's parents in Spokane to ask for their blessing. Her mom welcomed me to the family almost immediately with a hug and a kiss. Her dad, on the other hand, said "I have some questions". A short two hours later I walked away from our meeting with his blessing.

My original plan was to ask Rya to marry me at my parent's cabin in Montana. The ring would be hung inside a custom made ornament from a tree lit with white lights by the lake. On my trip to Castlegar B.C on December 22 my engagement plans took a detour.....

I arrived at the border and when asked to declare what I was leaving in Canada I did not mention the engagement ring because it would be returning to the US in my possession 4 days later. Murphy must have been smiling when the border guards then searched my vehicle, took possession of the ring, and charged me a small fortune (for a grad student anyway) to get it back. Once I was back on the road with the ring in hand and $10 left to my name I, for several reasons, decided to ask Rya to marry me that night. When I arrived at Rya's house there was probably 3 feet of snow on the ground and no possible way to light a tree and hang the ring the way I intended before Rya got home. I raced in the house, quickly threw on my dad's Ramsay tartan tie and began stringing lights and hanging the ornament from the ceiling. To reach the ceiling I pulled a big rocking chair away from the wall and promptly drove the base of the

24 406

oman.com

chair into my foot and essentially tore my big toenail clean off. With a slight limp and a bloody sock I finished the set up and then went through Rya's cupboards to try and find something to calm my nerves. All that I found was a dusty bottle of vanilla vodka...really? As I stood there in the kitchen I heard her walk in and gasp. I then walked out to meet her in the living room and she turned the worst day in recent memory into the best day of my life when she said yes.

What is Love? Josh: Love is when the needs and happiness of someone else become more important than your own. Now, no one is perfect at this all the time, but when you are in love you put in the work to repair the damage done by any action that goes against the aforementioned ideal. Rya: Love is when you can’t picture a life without that person in it; Love is when that person makes you want to be the very best version of yourself; Love is choosing every day to put effort into your relationship; Love is never ceasing to want to discover more about your partner. What do you love most about Rya? I could write pages on the things I love about

Rya…her smile, laugh, spontaneity, outgoing try anything nature, but what I love the most is the way she loves our girls and the rest of our family. What do you love most about Josh? There are so many things I love about Josh. I love his laugh and his ability to make me laugh, I love and admire the amount of patience he wields and the calming effect he has on me and our girls, but what I love most about Josh is his love and unwavering loyalty for his family and close friends.

When did you know you were in love with Rya? I knew I loved Rya about two months into our relationship when every decision I made started with thinking about how it would affect her and the girls.

When did you know you were in love with Josh? This is going to sound crazy, but I fell in Love with Josh before we physically met for the first time. In October 2011 we started communicating daily via e-mails and by the end of the month we were spending hours on the phone with each other. By the beginning of November I knew I was in love with a man I had never met. We decided to meet over the Remembrance Day long weekend, and when I saw him for the first time I felt like

406

oman.com â&#x20AC;Ż25

Venue: Weatherwood Homestead Flowers: Mum’s Flowers

Dress and Veil: J Scott Couture Bridal Boutique Suits: Jos. A Banks

Makeup: Abana Skin

Hair: Salon VIP Columbia

Caterer: Cuisine Machine

Rings: Jewelry Design Centre

Wedding Coordinators: Empress Tents and Events

DJ: Music on the Move

Cake and Deserts: Sweet Notions

Musicians: Flannel Graph

Photographer: Videographer: Marianne Wiest Photography Forrey Films

love}

stories

I had known him my whole life. One of my favorite quotes is: “Really important meetings are planned by the souls long before the bodies see each other.” I believe this explains why I felt like I have known him for so long and why I fell in love with him so quickly and with ease. Fun Facts: Our first phone conversation lasted 8 hours.

We have lived 4.5 hours away from each other and in separate countries for our entire relationship.

Wedding Details: Josh and Rya were married outdoors on June 21st, 2014 at the gorgeous Weatherwood Homestead in Columbia Falls, MT. Josh didn’t have many desires for the details of the wedding but it was his wish to get married on the summer solstice. It had been raining non-stop for over a week before the wedding, right up until the day of the rehearsal, but by the morning of the wedding there was nothing to indicate that it had been raining 24 hours earlier. The weather couldn’t have been more perfect, the sun was warm, everything was freshly green from the rain and the air smelled heavenly from the blooming

26 406

About the Magical Day

oman.com

flowers all over the property. The guests were greeted at the ceremony lawn with refreshments and entertained by two local singers whom Rya heard playing a year prior at the Vintage Whites Market and booked on the spot. Their singing created an atmosphere the wedding guests described as dreamlike.

The ceremony was performed by Rya’s aunt Sandra Hadikin and friend Pastor Simon Laurie. Josh and Rya wished to incorporate Doukhobor wedding customs which included the mothers of the couple exchanging loaves of bread, the reading of the Lord’s Prayer in Russian and a series of bowing to their parents, grandparents, each other, and the congregation. The ceremony then continued with the couple exchanging rings and beautiful heart felt vows they had written to each other, of which brought almost everyone present in tears. Immediately following the ceremony guests were entertained with music while they played lawn games and enjoyed a wonderful reception with delicious food and specialty drinks. The outdoor reception area looked of vintage

tea elegance: Pilgrim wood tables and cushioned chairs; lace table runners; etched glass plates, champagne flutes and wine goblets; stunning pastel floral arrangements in tea cups Rya had collected from her grandmothers; and alternating wedding favors of tins filled with Earl Grey D’ le crème loose leaf tea and mini polaroid magnets of the couples engagement pictures. There was even a table arranged and decorated just for the kids. The table was topped with craft paper and tissue paper flower arrangements and each place setting had a tube of pencil crayons and a disposable camera that accompanied an I SPY game to keep the kids entertained, but the winning attraction for the kids was the candy table! The dance took place in a riding arena that looked like a western coral. Hay bales surrounded the dance floor and dimly lit white lights hung from a wagon wheel directly above the dance floor. The first dance was At Last by Etta James chosen by Josh, and it couldn’t have been a more perfect song for the couple and for the overall feel of old style class the whole wedding took on.

The wedding of Rya and Josh Ramsay was nothing short of a fairy-tale.

love}

stories

Brad & Jennifer Photographed by VioletRay Photography www.violetrayphotography.com

The Proposal?

We were at a party that had a photo booth and Brad had the idea there. He sent my brother home to get the ring and he proposed in the booth while our friends and family waited outside.

How did you meet? My ( Jen) family owned a restaurant and Brad was one of our beer salesman. We were talking one day and realized that we had a lot of mutual friends. We began hanging out as friends and it quickly grew into more. The Proposal? We were at a party that had a photo booth and Brad had the idea there. He sent my brother home to get the ring and he proposed in the booth while our friends and family waited outside. I felt bad because I made him put the Daffy Duck hat on before we went in. I was so completely surprised. I didn't even know he had the ring yet. We ended up having the same booth at our wedding. What is love? Jen: Accepting and appreciating everything about a person.

Brad: When her happiness becomes more important than your own. 28 406

oman.com

What do you love most about each other? Brad: Her heart. She would do anything for her friends and family. Jen: His positive attitude. His glass is always half full! When did you know you were in love? Jen: The first time we golfed together. He was so much fun and we just clicked. Golfing is our favorite thing to do together. Brad: I knew I was in love when I realized that I couldn't imagine myself with anyone else. Wedding details We both have a strong connection with Downtown Missoula so we had our wedding at Caras Park. It was a perfect July day and we just threw a big party. Extras We are expecting a baby boy in January! Dress: Rococco Bridal Hair by: Dana at Shear Art Salon

love}

stories

~Leslie & Brett~ Photos by Orry Snodgrass, Orry Marie Photography

Who are you? Leslie: I work as a public health professional. I am happiest when outdoors, even if all I am doing is sitting and enjoying the view, but my favorite spot to spend time in Montana is at my family’s cabin near Polebridge. I have a 4-year-old goldendoodle and we were just blessed with a new baby boy! Brett: I am a carpenter by trade and a little bit of a motor-head. I have an 18 year old son that is about to start his freshman year of college. Music is a huge part of my life and one of my favorite things to do is to go to concerts with my son. How did you meet? The very first time we met was while I was out walking my dog in our neighborhood. A coworker of Brett’s was at his house and stopped me to ask about my puppy, but Brett never uttered a word. While I don’t remember much else from the interaction, Brett remembered me. A few months later, my coworker mentioned this great guy she knew (the brother of her daughter-in-law) that was single and lived somewhere near me. On our first date, I still hadn’t put it together that this was the neighbor just a block away who I had met a few months before. The Proposal? Staying true to our personalities, there was no big proposal, no one down on one knee, no perfect story to tell. After a year of dating, we began discussing getting married at some point within the year. Eventually talking turned into planning. We looked at a calendar to compare already existing family vacation plans to the Flathead as a way determine a convenient time for out of area family to attend.

30 406

oman.com

One evening as we were driving home, Brett’s son asked how the proposal actually occurred. Realizing we should have some sort of proposal, even if it was only for my soon-to-be stepson, I found a piece of paper in the car and made a ring and “proposed” to Brett. When we finally decided to get a real engagement ring, Brett proposed to me on our way home from picking up the ring from the jeweler. What is love? Leslie: Love for me is more of the unspoken pieces of a relationship. The grand romantic gestures mean so little when talking about real love. To me, love is more selflessness, ultimate respect, trust, and empathy and about knowing you are more complete because of the love you have found in another. Brett: Knowing that you can be exactly who you are when you are with someone and knowing the person you are with feels the same. Love is the unconditional acceptance of someone and all of their flaws.

What do you love most about each other? Leslie: There are so many things that I love about him, it’s so hard to pick the thing I love the most. I love his quirky personality; he makes me laugh constantly. I love that I can trust him and depend on him unconditionally. I love how he loves his son and what an amazing father he is. I love the intensity behind his big blue eyes. I love that I am married to a carpenter, a mechanic, a landscaper, a chef, and my best friend. Brett: Her smile. She smiles and laughs a lot. Another very important thing I love about her is how she is with my son. She has accepted both of us into her life unconditionally and loves us even when we would make most people crazy.

When did you know you were in love? Leslie: There was never a specific time in which I realized I was in love. At some point I just realized that I was supposed to be with this person and that was it. Brett: There was no particular point that I knew – it just happened. Knowing that I was comfortable enough to let her get to know all of me and that there was no need to try to impress her. Fun facts Most people at the wedding never knew I walked down the aisle to one of Brett’s favorite songs by Five Finger Death Punch (not exactly a wedding-themed band name); although, it was a remake by the Piano Tribute Players. Brett made our “Guest Book” out of old barn wood for people to sign. Wedding details We got married at the beautiful BruMar Estate (Margie and Bruce were amazing!). Everything was very simple, but could not have been more perfect. I made all of the center pieces with cut up logs from my parent’s property, blue mason jars, burlap, lace, and flowers from Conrad Floral. To this day, I still have compliments on how delicious the food was at the wedding. But for us, the best part was hearing Brett’s son give a toast as the best man. Honeymoon We went to the Oregon coast for a few days right after the wedding. In 38 years, Brett had never had a chance to see the ocean, which needed to be remedied.

food}

Enchiladas

Recipe forSuccess

Donna Stephens Lawson – The Jug Tree Annie’s Enchiladas By Denise Lang

If Bigfork had a mayor, she would surely be Donna Stephens Lawson, owner of the Jug Tree, probably the best liquor store in the state. No one I know gives more time, more heart or more energy to a place than Donna. We all love Bigfork, but Donna LIVES Bigfork. I met her at a wine tasting event when John and I first arrived here 15 years ago. I thought I knew a little about wine. As you know, I am a diligent student of food and drink, but Donna keeps teaching me not just about wine but about what it means to really LOVE where you live. Nothing happens in Bigfork without Donna’s expert guiding hand. Just walk down Electric Avenue and Donna will be there figuring out how the Art Festival will work or when the next fundraiser will be held. It’s her energy, her knowledge and her dedication that makes it all come together. I owe a lot of my success in real estate to her and to all the wonderful volunteers who generously give Bigfork Village their knowledge and time. Real Estate is a family thing and Donna has a wonderful family story to tell.

Above picture of Donna Lawson and Denise Lang. Photo by Lucy Williams.

D o n n a ’ s S t o r y…

Not that many years ago, Bigfork was a cherry farming town. Other than some tourists in the summer, we were pretty isolated. Electric Avenue had a healthy dose of gas stations and bars with two cafes that served wonderful comfort food, but nothing too fancy. Certainly, no one had heard of enchiladas but it was my mom who was responsible for bringing Mexican food to Bigfork. However, I need to go back even further and tell you about my wonderful Dad and Mom, Sam and Lelia Stephens.

Then in early 70’s, he bought the building next door (now the Bigfork Bay Gifts). Since my mom was always into food, she started up the Koffee Kup Kafe there and probably fed everyone in Bigfork! She had

popular daily specials, the favorite being “Simple Sam’s Sandwich,” dedicated to my dad. It was a cheeseburger and bacon on Texas Toast, very avant garde for the time and place!

Annie and I stayed up half the night making this mysterious dish.

Sam was a watch repairman back in the early 50s before battery-operated watches existed. He came to town from North Dakota, met my mom at Phil’s Café and fell in love. After they married, he opened Stephens Jewelry & Gift Shop in the old bank building (now Showthyme) and put a liquor store in the back. Sam fixed everybody’s watches and took care of everyone’s “SPIRIT-ual” needs, too.

If you were here in the late 60s and 70s, you’ll remember the old Bigfork Summer Playhouse. Of course now it has grown up into a professional theatre venue that brings folks from all over the world but back then, it was a little simpler. My mom fed all the actors and actresses on a tab and when they got paid, they just handed their check over to her. Knowing my mom’s cooking, I am pretty sure, the actors had the advantage on that one!

In 1960, when Sam’s jewelry/liquor grew One year, this bright new director named out of the bank building, he moved the Jim Caron came to Bigfork with his girlfriend, Annie. She was from somewhere business to our current Jug Tree location.

Above Photo by Daley McDaniel 36 406

oman.com

s ’ e i n An

Enchilada’s

food}

Enchiladas

in California and since I was 15 years old, I thought she was very exotic! Annie worked for my mom and came up with this bright idea for a daily special—Enchiladas. Although we had never heard of them, my mom was a foodie and gave her the go ahead. Annie and I stayed up half the night making this mysterious dish. Her secret was beer! The next day, we sold out in 15 minutes. For $3.50, you got rice, beans, 2 huge enchiladas and a drink. Every Wednesday was “Annie’s Enchilada Special” and we sold 300 every time. I guess Bigfork was ready for Mexican food and still today, it is the most requested dinner when I have guests over! Like all of us, I have many stories about my mom and dad. I share a few of them here with you because I loved and admired them so much. My dad was a visionary and he gave his time and energy along with some other great folks to help make Bigfork the wonderful village that it is. He left me big shoes to fill and I have tried to do that. Now I am pleased to see enthusiastic young couples making their home and raising their families here. Someday, they will fill our shoes. Bigfork is a pretty special place and it takes amazing and energetic people to keep it going. My job is to make sure that everyone keeps their “spirits” up while we are all doing that! Donna Stephens Lawson- The Jug Tree 483 Electric Avenue Bigfork, Montana 59911 406-837-6077 jugtree@aol.com Visit us on Facebook

Recipe:

1 onion, diced

1 large package shredded cheese (I use cheddar and Monterey jack combined)

½ packet dry taco seasoning

1 bunch green onions-minced

3 cans enchilada sauce

1 package of soft flour tortillas (10)

2 #’s ground round

16 oz. sour cream

2 cans refried beans

3 small cans sliced black olives

1 bottle of beer-Mexican, of course!!

round, large spoonful of sour cream, a few olives and a handful of cheese. Roll together and Cook together the ground round secure with a toothpick. Do this and diced onions. Drain off and for the remaining tortillas. I usually add dry taco seasoning. Stir to- can fit 6-7 in a 9x13 pan and then use a smaller pan for the remaingether. ing. Pour the enchilada sauce in a large dish and stir in ½ of the bot- When you are finished rolling the tle of beer. I save the other half enchiladas, pour the remaining to pour into the refried beans that sauce over them and sprinkle are served separately. (And you any extra sliced olives, minced green onions and the remaining were thinking that I drank it!) cheese over top. Cover with foil Start to assemble the enchiladas- and bake at 350 degrees for one hour. Serve with the heated reDip each flour tortilla into the en- fried beans, a small salad, chips chilada sauce and place in 9x13 and salsa. Gracias! pan. Layer a scoop of the ground Preheat oven to 350 degrees. Spray with cooking oil a 9x13 pan.

If you have a tip or a recipe you would like to share contact me at DeniseLang@nationalparksrealty.com.

Photo by John Stalowy

Denise Lang Your Recipe for Success Denise Lang, Broker National Parks Realty 8270 MT. Hwy 35 Suite 5 Bigfork, MT 59911 DeniseLang@nationalparksrealty.com. Cell 406-249-1758

38 406

oman.com

food} Isaiah’s Pumpkin Drink Recipe: 1oz pumpkin puree .5oz apple cider

.5oz agave sweetener (70% agave 30% water mix) 2oz Maker’s mark bourbon

Rub rim of glass with lemon, dip

into ground pecan, cinnamon, nutmeg and Chinese 5 spice mixture Shake and strain cocktail over ice. Garnish with a fresh apple slice and enjoy!

By - Isaiah Garefino, Executive Mixologist John’s Angel’s Catering LLC Hint…Store your pumpkins (like your potatoes) in a pantry (room temperature spot with not much light) – like a panty.

The Great Pumpkin Kristen Ledyard - John’s Angels Catering LLC

Summer is over and it’s time to embrace fall! This is a great time of year to bring the family together and eat great food prepared with love. I know you may think of turkey, stuffing, and family favorites, but how about the Great Pumpkin. I remember literally reading that story and how much it meant to me. This year, I decided to really investigate and provide some fun recipes for you to incorporate into your family traditions. Did you know that pumpkins were originally thought to cure snake bites and take away freckles? Just a bit of trivia I learned in my research. As a child, I remember picking out the perfect pumpkin with my mom and being able to use a knife for the first time to carve the face that I envisioned as soon as I spotted the pumpkin. Now, as an adult, I have turned my focus to food. Pumpkins are a wonderful food source with endless uses. Little did I know as a child that they were not just for carving and roasting the seeds. A small hint on seasoning the seeds…make sure to spray them with butter cooking spray and only use sea salt. For extra flavor, use cayenne or a seasoning salt for steak and you will be amazed. For a family feast celebrating the pumpkin, let’s start with a cocktail that makes the pumpkin a star. You can simply omit the alcohol for your little pumpkins.

Let’s have fun with an entrée that will wow your guests. Go ahead and bring out your themed fall dishes to show off your creations. I inherited many pumpkin shaped dishes that only get to be used this time of year. Using these special dishes brings back very fond memories of hot apple cider, fresh baked bread, and apple butter made from our own trees.

Kristen’s Pumpkin & Crab Delight Small pumpkin (they are the most flavorful)-1 half for each person Jumbo lump crab

Regular or light mayo

Lemon pepper to taste Favorite hot sauce Real butter Cinnamon

Non-flavored breadcrumbs Preheat oven to 400*. Slice pumpkin into two and clean out the seeds. Save them for roasting as a tasty treats. Cook the pumpkins on a baking sheet with a butter pat in the center. Sprinkle with salt and pepper. Cook until tender but still keeping shape. Set aside to cool down to just above room temperature. In a bowl; mix drained lump crab, mayonnaise, lemon pepper and a dash of hot sauce to taste. (Use a spoon so you do not break up the crab). Place the mixture in each half of the pumpkin and top with breadcrumbs and cinnamon. Place under broiler until the tops brown. Serve immediately in your favorite seasonal bowls. Enjoy making this you own family tradition!

The Great Pumpkin

With such an amazing entrée, it has to be followed with a show stopping dessert. This had me really thinking as that is not my specialty, so I looked to my pastry Chef. Her creation was delicious and I was stunned at how easy this recipe is to make perfectly.

Pumpkin Mousse with Ginger whipped Cream Serves: 8 - Cook time: 15 minutes Prep time: 10 minutes

For mousse: 1 tsp unflavored gelatin 1 cup pumpkin puree 1 tsp pumpkin pie spice ½ tsp vanilla extract 3 large egg yolks ½ cup sugar 1 cup heavy whipping creamwhipped to stiff peaks For whipped cream: 1 cup heavy cream 1 tbsp grated ginger (fresh) ¼ cup white sugar

For Mousse: In small bowl sprinkle gelatin over 1 tbsp cold water and set aside. In another small bowl, stir pumpkin puree, pumpkin pie spice and vanilla until completely mixed. Bring a double boiler with approx 2 inches of water to a simmer. Whisk together egg yolks and sugar in top of double boiler until mixture reads 160 degrees F. on a candy thermometer. Remove from heat and whisk until cold and increased in volume (approx. 5 mins). Heat gelatin mixture in microwave on 5 second intervals until dissolved. Let cool slightly, then add to yolk mixture. Fold pumpkin mixture into yolk mixture. Fold in whipped cream and pour into serving glasses. Chill until set (approx 4 hrs). For Ginger whipped topping: Place a bowl and whisk or beaters in freezer to chill. Meanwhile grate your fresh ginger. Add cream to bowl and whisk until stiff peaks form. Gradually adding sugar and grated ginger. Top pumpkin mousse with whipped cream. *You can also add crushed graham crackers or a ginger snap cookie for garnish* Ariel Lockwood- Executive Pastry Chef John’s Angels Catering LLC Who knew that the simple pumpkin was not just for carving and leaving on your front door step for all to enjoy? Not that I am going to stop carving pumpkins, but my appreciation for them has truly grown. Have a wonderful fall and we will see you in the beautiful winter that Montana is so known for. Snow ghosts are coming!

406

oman.com  39

food}

Leslie Budewitz

Comfort Food -

Fettucine Carbonara By Leslie Budewitz, Author/Lawyer

Since Death al Dente and Crime Rib, the first two books in my Food Lovers’ Village Mysteries set in fictional Jewel Bay, Montana, made their appearance, readers have been asking me how I choose the food for scenes in the books and how I decide what recipes to include. In both books, as well as next summer’s installment, Butter Off Dead, food is key to the story. Since each book in the series is set at a festival—some modeled on actual festivals, others my invention—the recipe sections allow the readers to recreate the festival at home. My main character, Erin Murphy, and her mother Fresca have created a business focused on food. More than that, the Murphy family simply loves food. They can’t imagine life without cooking, creating new recipes, enjoying wonderful meals out, and gathering with friends and family over plates of delicious home-cooked favorites. So, other recipes come from their personal collections. Well, my personal collection—after all, I made those people up! And in the first two books, a recipe gives Erin a clue she needs to solve the mystery! (I’ve shared both those recipes in past issues – Fettucine with Minted Tomato Sauce, aka Fettucine a la Fresca, in the August 2013 issue, and Drew Baker’s Huckleberry Morel Tenderloin in the June 2014 issue.) So where do these recipes come from? Both the minted tomato sauce and the huckleberry steak are specialties of my own house. I gave them to the characters because they fit the story line and are distinctive and delicious. But I also knew that both novice and inexperienced cooks could recreate them in their own kitchens with minimal anxiety and maximum success. Good food feeds us on an emotional level as well a physical level. In Death al Dente, Fresca is suspected of murdering a good friend. Naturally, she’s hurt and angry—and when Fresca is upset, she cooks. But what would she cook? As a teenager, I’d understood that when my own mother served us breakfast for dinner, it was usually a moment when she needed a little comforting. So I pictured Fresca in her kitchen whipping up pancakes and sausage. Then I realized that wasn’t her kind of food. No, she would make Fettucine Carbonara, giving it her own special twist. As she watches her mother cook, Erin muses about comfort food. And as the spice fragrance of the steaming pasta strikes her senses, the texture a combination of smooth and chewy, the flavors perfectly blended, she comes to understand a little more about her mother’s reaction to the accusations, and to a past trauma that still affects them both.

42 406

oman.com

Fettucine Carbonara Fresca adds sausage to this classic. Some cooks use only prosciutto; others substitute pancetta or American bacon. 1/4 pound mild Italian sausage 1/4 pound prosciutto, thinly sliced 4 tablespoons butter ½ cup fresh flat-leaf (Italian) parsley, chopped 3 eggs, well-beaten ½ cup Parmesan, grated pepper 8 ounces fettucine or spaghetti additional grated Parmesan for serving Bring salted water to a boil and start the pasta cooking.

Chop the sliced prosciutto. In a large saute pan over medium heat, melt 2 tablespoons butter. Add sausage and half the chopped prosciutto and cook, stirring, until sausage is lightly browned and the prosciutto is curled, about 10 minutes. Stir in the remaining prosciutto and turn the heat as low as it will go. Drain the pasta well and add it to the meat mixture. If you’d like to be dramatic, a la Fresca, transfer the pasta and meat mixture to a large bowl and complete the operation at the table. Otherwise, finish it in the pan. Add the remaining butter and parsley; mix quickly to blend. Pour in the eggs; quickly lift and mix to coat the past well. (The heat will cook the eggs and make a lovely sauce.) Stir in the ½ cup Parmesan and a grind or two of pepper; mix again. Serve in pasta bowls with a bowl of additional Parmesan on the table. Makes 4 servings.

A tip from Erin: If your deli or specialty grocer sells prosciutto in bulk, ask that ends be saved for you. They’re less popular, because the slices are smaller, so some grocers will give you a killer deal—and they work beautifully in this dish.

food}

Leslie Budewitz

I knew my mother was in trouble when I smelled the prosciutto frying. When I first left home, I’d been surprised that my idea of comfort food horrified my friends. To them, comfort food was pale and undemanding: mashed potatoes with butter or gravy, macaroni and cheese, scrambled eggs. Foods that slide down the gullet easily, barely touching the taste buds. Not that I don’t love those dishes, with fresh herbs and a special touch or two. To me, comfort tastes like spaghetti Bolognese, with thick chunks of tomato and bell pepper, ground beef, pork sausage, and salty pancetta. Or a garlicky-green pesto, the aroma of crushed basil mixed with fruity olive oil chasing away whatever ails me. Or my mother’s personal choice, fettucine carbonara, made with crumbled pork sausage and crisp prosciutto, butter, and fresh parsley, mixed—at the table is best—with beaten eggs and freshly grated Parmesan. As kids, we’d thought it our special treat. Only later, in those months alone with her after my father died, did I realize that when my mother made carbonara, she needed mothering herself. One look at her face as she drained pasta in her battered enamel colander confirmed my diagnosis.

(Recipe and text excerpted from Death al Dente by Leslie Budewitz, published by Berkley Prime Crime, a division of Penguin Random House, August 2013).

"It takes a village to catch a killer." Leslie Budewitz writes the nationally-bestselling Food Lovers' Village Mysteries, set in fictional Jewel Bay, Montana. The first book, Death al Dente, won the 2013 Agatha Award for Best First Novel. Crime Rib, second in the series, was published in July 2014, by Berkley Prime Crime, part of Penguin Random House. The light-hearted mysteries feature Erin Murphy, proprietor of The Merc, a market specializing in regional foods, located in her family's century-old former grocery. Erin's passion for pasta, retail, and huckleberry chocolates lead to an unexpected talent for solving murder. Watch for Butter Off Dead in July 2015. Assault and Pepper, the first in Leslie’s Seattle Spice Shop Mysteries, will be published in March 2015. Leslie lives in Bigfork, Montana with her husband, Don Beans, a musician and doctor of natural medicine, and their Burmese cat, Ruff, an avid birdwatcher. Visit her at www.LeslieBudewitz.com or on Facebook as LeslieBudewitzAuthor

food}

101

wine 101

French Wine By Karen Sanderson, Brix Bottleshop

When many customers step into the French section of a wine shop, they often have a similar look on their faces: confused. True, French wines can seem daunting with their “chateau,” “grand cru” and hard to pronounce names. Combine that with little to no wine varietals listed on the labels and you’ve got yourself a pretty bewildered wine buyer. However, once you understand the simple facts of French wine, buying them will be a piece of cake. France has incredibly rigid rules when it comes to viticulture and all wine regions are strictly regulated by the French government. The most important rule to know is that each region is only allowed to grow certain grapes. This is why you rarely see varietals mentioned on the labels; because it’s always assumed that wines from certain regions will only be made with the grapes allowed to grow there. Here are the most common regions and the grapes they grow:

Bordeaux

Allowable Grapes: Red: Cabernet Sauvignon, Merlot, and to a lesser extent Cabernet Franc, Petit Verdot and Malbec. Carmenere is classified, but rarely used today. White: Semillon, Sauvignon Blanc, Muscadelle The Bordeaux region is the largest in France and the reds outnumber the whites by almost 90%. These wines are almost always a blend, and only with these allowable grapes. The dominant varietal will usually depend on the location of the winery, or “Chateau.” The Right Bank of the Gironde River is Merlot dominant and the Left Bank of the river is Cabernet dominant. Is there such a thing as Bordeaux Pinot Noir? Never. Bordeaux Syrah? Never ever. When someone says they want a Bordeaux, or a “Bordeaux style” wine, it means they want a cab or merlot blend. Period. Many new world wineries who have planted these varietals (ie: California, Australia, Washington) hold Bordeaux as their holy grail of red blends. Depending on where they are made, most red Bordeaux wines tend to be full-bodied, tannic, and usually made for aging. The most famous whites are sweet dessert wines called Sauternes. Bordeaux wine is classified by “growths” and was established in 1855 at the request of Emperor Napoleon III. Since then, this classification has only been revised once. In 1973, Château Mouton Rothschild went from a Deuxièmes (2nd) Grands Crus Classés to a Premiers (1st) Grands Crus Classés.

44 406

oman.com

Burgundy:

Allowable Grapes: Red: Pinot Noir, and to a much lesser extent, Gamay Noir White: Chardonnay, and a tiny bit of aligoté This is an easy one. If it’s a red Burgundy, it’s pinot noir. If it’s a white Burgundy, it’s chardonnay. No exceptions. And unlike Bordeaux, these grapes are never blended. This region prides itself on its exceptional terroir; ie: soil and climate. Burgundy wines are labeled by their producer and often the vineyards. The vineyards are then rated by Crus. (villages/premier cru/grand cru) Pinots and chardonnays are perfect food wines. Pinot Noirs tend to be medium bodied, have higher acidity and a sublime earthiness. The Chardonnays can be austere and minerally as found in Chablis, or complex, elegant, (and quite expensive) like in Montrachet. Gamay Noir wines come from the subregion of Beaujoulais and are usually light and fruity. I could easily write an entire article about Burgundy, as it is

my favorite and the only region where I have visited vineyards and wineries. (So far!)

Rhone:

Allowable Grapes: Red: Grenache, Syrah, Mourvedre, Cinsaut, Carignan, (+ up to 13 in CDP) White: Viogner, Marsanne, Rousanne

The Rhone is similar to Bordeaux in that most wines are all about the blend. The difference? If you guessed, “different grapes,” then I think you understand French wines! Most Rhone blends are commonly referred to as GSM (grenache/syrah/ mouvedre). In the Northern Rhone, Syrah is the dominant red grape, and Roussanne, Marsanne, and Vigioner are blended for whites. Grenache grows well in sunny southern Rhone and is usually blended with Mourvedre, Syrah, Cinsaut, Carignan. Chateauneuf du Pape (CDP) is the big daddy of them all. 13 heavy reds are permitted here, (the dominant grape being Grenache) making this a highly sought after powerhouse of the region.

food}

wine 101

Domaine Marc Roy, Gevry Chambertin

lanning a trip to France soon? Let us know and we can help guide you. And here’s a helpful tip: if you take a 2yr old into a winery cave/cellar, make sure they do NOT rub off the chalk numbers. The winemaker does not want to lose track of that 1965 Burgundy. (yes, that really happened!)

Languedoc-Roussillon:

Allowable Grapes: Red: Grenache, Mourvedre, Carignan, and over 50 others allowed White: Chardonnay, Viognier, Grenache Blanc, and over 50 others are allowed Languedoc produces an enormous amount of table wine by using many varietals. This is the one exception to the exclusive varieties rule. By promoting innovation and creativity, the Languedoc region sells twice as much wine as the other regions, and at the affordable prices we love. Cab? Yes. Merlot? Yes. Blends? Mais, oui! Other Popular Regions

Champagne:

Still follow? Great! One last piece of information to know is that the “Old World” wines of France have been internationally recognized as timeless and classic for centuries. The “New World” wines of America, Australia, and South America revere France as an unparalleled standard for which they set their own. What’s even better is that now, New World wineries are now blending all sorts of varietals once considered taboo in France. They can be just as amazing as the French wines, and winemaking around the globe gets more interesting every year. Here are some of our favorite holiday picks wines that will make you go, “oo-la-la:”

Allowable Grapes: Red: Pinot Noir, Pinot Meunier White: Chardonnay Known For: Centuries of bubbles!

Bordeaux:

Allowable Grapes: Red: Cabernet Franc, Pinot Noir, Malbec, Cabernet Sauvigon, Gamay  White: Chenin Blanc, Muscadet, Sauvignon Blanc Known for: Vouvrey (Chenin Blanc) and Sancerre (Sauvignon Blanc)

Rhone:

Loire:

Alsace:

Chateau Ducasse White (a white, semillon/sauvignon blend) $17 Chateau Recougne (a red, merlot based blend), $18 Bila Haut Blanc, (a lovely white Grenache blanc/macabeu blend) $13 Font Sarade Vacqueras, (a bold red GSM) $26

Burgundy:

Domaine Costal Chablis Les Truffieres, $32 Giradin Savigny-les-Beaune (a red pinot noir) $28

Allowable Grapes:  Red: None White: Riesling, Gewürztraminer, Pinot Blanc, Pinot Gris, Sylvaner Languedoc: Known for: “Alsatian style” wines are typiPomerols Picpoul, (a zesty white) $12 cally more rich, spicy, and viscous Chateau Peuch Haut, (a red blend of Grenache/Syrah)$20

Provence:

Allowable Grapes: Red: Mainly Mourvedre, about 36 total White: Rolle (Vermentino), Marsanne, Roussanne, Grenache Blanc, and others. Known for: their delicious rosés

Karen Sanderson is the proprietor of Brix Bottleshop at 101 E Center St #102 in Kalispell. (406) 393-2202, www.brixbottleshop.com

406

oman.com  45

wellness}

fitness

Balance Is More Than Not Falling Down By Delia Buckmaster Photos by Daniel Seymour of Sharpe Eye Photography

Whether you are trying to improve your agility for athletics or functional fitness, doing exercises that improve your balance will help you become more stable on your feet. When you have better balance, you will be less at risk to fall and become injured. You will also find that you will have increased self-esteem and self-confidence once your balance begins to improve. The great thing about balance exercises is that you do not have to spend hours on end working out. Working out just a few days a week, at least 10 minutes a day, can and will dramatically increase your stability and balance.   If you’ve attended one of my classes, you’ve probTake these exercises from ably heard me say that you will not achieve perfection. This is not meant as a negative comment the floor to the BOSU: or to discourage “perfect” performance. The word perfect should have an infinity symbol next Pilates Teaser to it. Once you feel you have mastered an exercise, there are so many ways to improve it or make it The Teaser is a very challenging original Pilates more challenging. exercise that involves abdominal strength, core strength, balance and coordination. Sitting on BOSU® balls are a great way to improve your the BOSU, lift one leg at a time to a tabletop posibalance and make your strength training and car- tion. Balance behind your sit-bones. Upper back diovascular workout routines more challenging. is straight, and the pelvis is in a slight posterior It was created for enhancing coordination by im- tilt. The Teaser strengthens your core and flatproving symmetrical strength in the human body. tens your abs. “Balance is more than not falling down. It's about balancing both sides of your body, balancing strength and coordination, balancing power and efficiency, and balancing athletic movement with proper body alignment.” David Weck

Yoga Tree Pose

The tree pose is a great centering pose to help you find static balance. Stand with your feet centered on the BOSU ball, your posture straight and tall. Shift your weight to your left foot as you lift your right foot from the ground, bending your knee and drawing it upward. Rotate your right In addition to strengthening your body, the BOSU hip outward, so you can plant the sole of your system helps you reshape your mind in connec- right foot on the inside of your left leg. You can tion with the body. That is the difference between plant your foot on your calf, just above the knee, your workout and that of other people around or high on the inner thigh, whatever is most comyou. It is going to give you an edge and that keeps fortable for you. your risk of injuries very low.

48 406

oman.com

Jump Squats

The BOSU Balance Trainer is great for cardio exercises, like this over the top squat jump. The instability of the dome will challenge you to stay in alignment and jumping over the top will get your heart rate soaring. Place the BOSU ball flat side down and set up in a clear space in front of the half-ball. Stand with both feet on the top of the ball and gain your balance. Then raise your hands out in front of you so they stay at about shoulder height.

Drop your hips back as if you're sitting down in a chair, keeping your back as vertical as possible. As you descend through the down phase of the squat try to make your knees track over your toes so they don't fall inward (towards each other) or kink outward.

Mountain Climber

Flip the ball over onto its dome. Grip the sides of the platform and come into a plank position. Run in place, quickly bringing each knee to your chest. Keep the shoulder girdle and torso stable and keep the abdominals fired to avoid stress in the lower back.

wellness}

relationships

Are You Wondering, “Am I with the wrong guy?” Three Weeks To Revive Your Spark! Written by CrisMarie Campbell

You want to feel connected, sexy, and alive in your relationship, like you’re both in this together. You remember when you’d talk and/or make love for hours, just soaking up each other’s company. You couldn’t get enough. You’re longing for that electric aliveness that shoots through your body with just a look from him. It’s been several years now and maybe you have kids and your lives are busy and full, but you're starting to feel like... you’re just roommates, sex seems like an obligatory service, it doesn’t seem to matter if you dress up, the magic is gone and you don’t feel special anymore,

whenever you want to talk he’s not interested,

and so you start wondering, “Am I with the wrong person?” Your only solace is complaining about him to your girlfriends, who really get you and understand.

You Are Not Alone

If you resonate with any of this, you are not alone. So many women I coach seem to think:

50 406

“Wow, I must have married the wrong guy.” “We’ve grown too far apart.” “I think we need to separate.” “He just doesn’t get me.”

oman.com

When I ask, “Have you tried talking to your spouse about how you feel?” I get answers like, “Yes! And he thinks I’m blaming him. It ends in an argument. Then we don’t talk for a few days, until I decide to let it go and accept that I can’t do anything to change him. I feel like giving up.”

What You May Not Realize There is a myth that if our relationship is good, we will (and should) always feel close to our significant other. Well, that is a flat-out lie. That isn’t natural. We are constantly either moving closer to the people in our lives or moving away from them. This is a natural physiological process, like breathing. When a relationship has “gone stale,” it feels like we’ve deadened our response to our partner, or gotten stuck in a push-away response. If you’re unsatisfied in your relationship, it’s likely that you’re the one who has pushed away, or distanced, from your partner. Maybe your interpretation of the situation is that he has, but we don’t necessarily know what’s happening over there. He may not

have gone anywhere, but you may have distanced because you think he doesn’t care anymore.

Fall in Love with Your Partner All Over Again

You connected with this person for good reasons. If you want to feel more connected to your partner again and create more aliveness in your relationship now, here are some things you can try.

Week One: Track Your Distance

Become an investigator. In Week One, notice how distant you feel relative to your partner in various circumstances. The distance between you may feel like a chasm or a sliver. Don’t judge, just notice and track. What is your location relative to your partner? Capture specific data about what’s going on when you’re distant, using the chart below to record your data about specific occasions.

wellness}

relationships

Track Your Distance Date:_________Time:__________________ How distant are you? ________________ What was happening? _______________ What did you say or do?______________ What did he say or do?_______________ What were you thinking? _____________ (e.g. He doesn’t care. He doesn’t love me. He’s so good with the kids.) What was your context? ______________ (e.g. I was multi-tasking / tired / so ready for support I could burst.)

Then, after collecting data for one week, see if you notice any patterns around when you feel distant. Is it around a certain situation, a certain behavior of his or yours, your context, or a recurring thought that you have? Recognizing the patterns may give you clues about what you need to address. You may have more control than you realize about your own “location” relative to your partner. For instance, a client of mine, Mary, realized that the number one time she felt distant from her husband, Mark, was when he came home and sat right in front of the TV without saying hello. Her belief was: “He doesn’t care about me.” First, I asked Mary if this belief was true, that Mark actually didn’t care about her, and how that made her feel when she believed it. “Crummy!” she responded. We worked to loosen this belief ’s hold on Mary. Second, we looked at strategies for Mary so she could take charge of the situation more. Initially, she spoke up and told Mark how important it was to her that they say hello to each other when he arrived home. Amazingly, Mark did start making an effort to say hello when he came home. However, Mark still had a tendency to go right for the TV. So we worked with what else Mary could do. Now, when he does go sit in front of the TV, Mary plops onto his lap to get the greeting she wants. She is much happier. It also seems Mark enjoys that surprise approach as well!

Week Two: Notice the “Bright Spots”

This is a strategy taken from the book Switch: How to Change Things When Change Is Hard, by brothers Chip Heath and Dan Heath. The book is primarily about implementing change in organizations, but I apply it to both professional and personal relationships. In your relationship, you may have gotten stuck in the trap of seeing only the problems with your partner. Looking through that lens, you reinforce your initial perceptions. Although your partner may not be showing caring and concern the way you want him to, maybe there are still some small things that are going rather well. In Week Two, notice and write down what your partner does that you like, or even love. What are the things he does that make you feel connected, cared for, or close. Record even the simplest moments: a look, a touch, or even a funny text received.

Notice The Bright Spots

Monday______________________ Tuesday______________________ Wednesday___________________ Thursday_____________________ Friday_______________________ Saturday_____________________ Sunday______________________ Describe the Bright Spots

At week’s end, notice the patterns of behavior that are making a difference to you. Another client, Tea, did this for a week and realized that she loved how her husband, Jack, would joke around with her youngest in such a playful manner. After finding that one bright spot, she soon found another. She noticed that she really appreciated that Jack made sure the trash was taken out without asking. As is often the case, once we start seeing with fresh eyes, things we may have been missing show up. So don’t be discouraged if awareness of the bright spots starts slowly. Start with something, and focus on really noticing. Bonus Points Round: Start acknowledging your partner out loud when you see or hear him doing something you consider to be a bright spot.

406

oman.com  51

wellness}

relationships

Week Three: Remember Why

You fell in love with this person for a good reason. What was it? In Week Three, recall how you felt when you first met. What did you love about him? You used to spend time together enjoying each other. Fill in the chart below, adding prompts of your own once your juices get flowing.

Remembering Why What physically attracted to me to ______was… What I liked best about ____________ was… My favorite memory of us together is…

I loved when we would spend time doing… I was so impressed by ____________’s…

Bonus Points Round: Ask your partner to do the same and compare notes, or, simply, over a glass of wine or a cup of coffee together, see if you can recall some special memories. My client, Anna, tried this with her longtime boyfriend Sam. She had a hard time getting his attention until she said, “Hey, I want to play a game with you. I bet you a steak dinner that you don’t remember when and where we first kissed.” She was surprised when Sam recalled quite accurately and passionately when they first kissed. They wound up kissing again, and more, after she took him out to that steak dinner over the weekend!

In Summary

I’m writing about men and women here, but these same tools of Tracking Your Distance, Noticing the Bright Spots, and Remembering Why can be used in any significant relationship to revive the spark and connection. We regularly work with women to help them take charge of their relationships and find the courage and skill to speak up while hanging on to what’s important to them, which increases their influence, happiness, and fulfillment. CrisMarie Campbell

CrisMarie Campbell is a coach who specializes in helping women who are frustrated, resentful, and doing too much take back their lives and create the work, life, and relationships that matter most. You can contact her at crismarie@thriveinc.com.

family} education

O p ti n g O u t

By Kristen Pulsifer, Whitefish Study Center

“More Parents Opting Kids Out of Standardized Tests”, read one of the September 9th Daily Interlake newspaper articles. And, it’s true. More and more parents are excusing their kids from taking standardized tests that they are “required” to take, several times every school year. Why are they excusing their children from a test that schools deem as necessary? Why not just let them go through the motions, with all of their peers, and take the test? No big deal, right? Wrong. Many families, and children are expressing another view. They feel these tests are actually “narrow(ing) what education is supposed to be about…”. Critical thinking is supposedly a more common theme in today’s education systems. Schools want their students to be problem solvers and group thinkers. So, why are standardized tests that require very little critical thinking, still emphasized? Because many schools depend on scores in order to receive government funding. Others pride the tests on their accuracy and ability to truly evaluate a student’s intelligence and academic abilities. However, many parents disagree. Many argue that standardized tests do nothing to truly portray how intelligent a student really is. They question how a test, that demonstrates very little of what they are specifically being taught in their classrooms, can portray what each child knows. Also, how can a test that children may be either stressed or terrified to take, accurately evaluate

56 406

oman.com

what a child or school is worth academically? Why subject students to standardized tests, where up to a week of learning may be missed. The test schedules take teachers and students out of their classroom curriculums for days at time, breaking up the consistency of in class learning, projects and activities.

Now, whether you, as either a parent or educator, feel the need to go as far as joining an organization based on boycotting these tests, or you simply do not want your child in school on that day, is obviously a personal choice. But, whatever you believe, just know you have a choice, and support, in your decision.

Even experienced educators, such as Tim Standardized tests do serve a purpose in certain Slekar, are opting their own children out of realms of education, but the question is, how much of a purpose and to what extent do we standardized tests. depend on these tests? Many educators and par“Slekar, himself an educator, knew he wasn’t ents believe standardized testing holds teachers comfortable with his fifth-grader spending his and schools accountable. They believe these tests school days regurgitating answers in prepara- ensure schools and individual teachers are teachtion for high-stakes tests. After informing his ing kids to the level they need to be taught to in son’s principal of his decision to opt out, Slekar each grade. Some believe they truly do evaluate learned his action was not only legal but an in- whether a student, for example, is ready to move on to the next grade. creasingly popular choice among parents”.

Standardized tests do serve a purpose, but it is important to understand what the purpose is and know that it is your choice to be a part of it or not. Do your research and understand what is right for you and your child. Either choice is acceptable; Not only are parents “boycotting” these tests, but simply make sure it is the right choice for experienced educators have also had enough as your family. well. People against standardized testing have even begun organizations such as United Opt Information taken from: Out National. This organization “believe(s) http://teaching.about.com/od/assess/a/Standardthat high stakes testing is destructive to ALL ized-Testing.htm children, educators, communities, the quality of The Daily Interlake, September 9, 2013 instruction in classrooms, equity in schooling, http://unitedoptout.com/mission-statement/ and the democratic principles which underlie h t t p : / / w w w . n h r e g i s t e r. c o m / g e n e r a l the purposes of public education. We believe news/20130921/parents-opting-kids-out-ofthat a quality public education is a basic human standardized-testing right for all children,” ‘ “I just did it on principle when I did it. This was my way of saying, ‘No more, I’m an educator, I know the research on education,’” said Slekar, dean of the school of education at Edgewood College in Wisconsin. “’

music}

Herb Alpert & Lani Hall By Miriam Singer

perform in whitefish

Herb Alpert and Lani Hall will appear one was Hispanic. He used to joke with his audiences night only at the Whitefish Performing Arts that his band was made up of four lasagnas, 2 bagels and an American cheese. They were Herb Center on Tuesday, November 18th. Alpert and the Tijuana Brass. Herb Alpert is a trumpet icon, but he grew up a shy Jewish kid on the east side of L.A. He was eight years old when he first picked up a trumpet in a music appreciation class, and he’s been playing ever since. He met Jerry Moss when Moss moved to L.A. They formed A & M Records (‘A’ for Alpert and ‘M’ for Moss) in Alpert’s garage.

In his mid twenties, Alpert traveled to Tijuana, Mexico where he became enthralled by the trumpet section in the stands at a bullfight. He wanted to capture the excitement of the crowd and the energy of the music as the trumpets introduced each new event with rousing fanfare and translate that feeling to his music. He was inspired to write the song, “The Lonely Bull”. It became a hit, and with the money that came in, Moss and Alpert decided to produce his next album themselves.

Alpert discovered the Carpenters, whose 1970 album “Close To You” became one of the most successful releases of the decade. A & M was very much into nurturing artists, and Alpert was heartbroken that Karen Carpenter never really In an interview Alpert said, “Making music is knew how great she was. Some other artists they a natural thing for me to do.” He said, “I wasn’t supported were Burt Bacharach, Stan Getz, Janet trying to make hit records. I was just trying to Jackson and Joe Cocker. make a good record...if it’s fun for me to play, it’s going to be fun for someone to listen...melodies A & M Records was hugely successful. In 1989 it win.” Those melodies have won him 14 platinum sold for half a billion dollars. and 15 gold albums and he’s the only artist ever to reach #1 on the Billboard Hot 100 as both a Herb Alpert and his wife of over 40 years, Lani Hall vocalist and instrumentalist. At one point Alpert are generous philanthropists donating over $100 and the Tijuana Brass had four albums in the top million to artists and art education through the 10. He’s won 9 Grammy Awards, the most recent Herb Alpert Foundation. In 2010, after reading in the New York Times that The Harlem School was just this year. going to have to close its doors, Alpert kept them with a check for half a million dollars, and In 1966, Herb Alpert and the Tijuana Brass open followed that up with another five million.

outsold the Beatles selling 13 million recordings. That same year, The Guinness Book of World Records recognized that Alpert set a new record by placing five albums in the Top 20 on the Billboard charts With the success of that album, Alpert was able to simultaneously. That feat has never been hire session musicians for his band. None of them repeated.

From 1966 to 1971, Lani Hall was the lead singer for Sergio Mendes and Brasil ’66. She and Herb met when she and Brasil ’66 auditioned with A & M Records. In 1972, she released her first solo album “Sundown Lady.” But she may be best known for her rendition of the theme song to the James Bond film “Never Say Never Again” written by Michel Legrand with lyrics by Alan and Marilyn Bergman in Sean Connery’s last Bond film. Lani Hall grew up in Chicago. She’s written a book, “Emotional Memoirs & Shorts Stories, “ a love note to Chicago. Herb Alpert is also a painter and a sculptor and sees his visual art as the same expression as his music. At the age of 79, he still loves to play his trumpet.

Herb Alpert and Lani Hall Whitefish Performing Arts Center Tuesday, November 18th 7:30pm Tickets $39-$42-$46-$49 at SingerandSimpson.com or Tix.com. Call 406-730-2817 for assistance.

Sponsored by Don “K” Subaru and brought to you by Singer & Simpson Productions.

62 406

oman.com

music}

Glacier Symphony and Chorale will be goin’ to the movies for its By Marti Ebbert Kurth 32 nd Season! Glacier Symphony and Chorale will be taking its audience to the movies this year as Music Director John Zoltek has integrated a variety of well known movie themes into each of the six classical concerts in the Masterworks series. Maestro Zoltek has drawn from the deep well of one of the most prolific writers of movie music, composer John Williams, and will feature one of his compositions on each concert during the year. “In building our season’s program, I thought that including John Williams’ movie scores to our symphony concerts would be unusual and fun for both orchestra and audience. His music is so well composed and finely orchestrated that there is no doubt that music from Jurassic Park, Raiders of the Lost Arc, Saving Private Ryan, Schindler’s List, Superman, and others would fit perfectly on programs featuring Berlioz, Brahms, Faure, Sibelius and Tchaikovsky,” Zoltek explains. In another nod to modernism and expanding upon the movie theme the orchestra will accompany composer and pianist Rick Friend as musical illustration to the original 1920’s film Mark of Zorro, starring Douglas Fairbanks Jr. The concert will be augmented by a large screen projection of the movie above the stage. “Friend has created movie orchestra scores to a host of silent films including The General (Buster Keaton), The Phantom of the Opera (Lon Chaney) The Thief of Bagdad and the horror classic Nosferatu. These films with live symphony have been performed throughout the United States and Canada to enthusiastic reception!” Zoltek comments. The season will also feature a night of world music featuring the Orchid Duo performing on traditional Chinese instruments with a small chamber ensemble. “It will offer an engaging balance of Chinese and Western music traditions,” Zoltek notes adding that the program will consist of music from a variety of genres and will be presented with informative and entertaining descriptions and stories. This season the Glacier Chorale welcomes Micah Hunter as its new conductor. He also plans some innovations to the concert repertoire. A fan of the modernist choral composer, Eric Whitacre, Hunter will be programming some of his music. “It will expose our singers to the textures they are used to but also harmonies that are going to be more difficult to wrap their ears around. I want the audience to come in wondering what they’re going to hear, knowing that there is going to be something to challenge them as well as some pieces that they are just going to love.” As in prior years all youth through grade 12 can attend Masterworks concerts for free. For complete information and to order tickets for all GSC concerts and events, visit the website www.gscmusic.org or call the GSC box office 407-7000.

64 406

oman.com

Glacier Symphony and Chorale

concert lineup for 2014-15

“Rhapsody In Brahms,” Nov. 15/16, Flathead High Performance Hall, Kalispell Glacier Symphony, John Zoltek conductor, performs Symphony No. 1 in G by Kalinnikov and Piano Concerto No. 2 in Bb with featured guest pianist, Roberto Plano. Williams Theme from Superman also featured. “Voices in Autumn,” Nov. 22, in Whitefish Performing Arts Center, Nov. 23 in Glacier High Performance Hall, Kalispell. Glacier Chorale and Chamber Singers under the direction of conductor Micah Hunter perform a varied repertoire of traditional and contemporary choral music including the contemporary works of Eric Whitacre. “Handel’s Messiah,” December 12, Bigfork Bethany Lutheran Church, Dec. 13, Whitefish PAC, Dec. 14, Flathead High Performance Hall. A popular holiday tradition for the whole family. “The Mark of Zorro,” Jan. 24 Whitefish PAC, Jan. 25, Flathead High Performance Hall, Kalispell. The 1920’s film starring Douglas Fairbanks Jr. is set to an exciting orchestra score performed by the Glacier Symphony with Rick Friend, guest pianist and composer. Fun for the whole family! “Splendid Reveries,” Feb. 21/22, Flathead High Performance Hall, Kalispell. Glacier Symphony, John Zoltek conductor performs Symphony No. 1 Winter Dreams by Tchaikovsky and Williams’ Raiders of the Lost Ark. Guest violinist David Halen joins the orchestra in Violin Concerto in A by Dvorak. “Into Paradise,” March 14, Whitefish PAC and March 15, Flathead High Performance Hall, Kalispell. John Zoltek conducts the Glacier Symphony and Chorale in the monumental Requiem Mass in D minor by Gabriel Faure followed by Mozart’s choral motet in D major, Ave Verum Corpus. Also Williams’ Theme from Schindler’s List and Hymn to the Fallen from Saving Private Ryan. “Orchids in Spring,” April 11, Whitefish PAC and April 12, Flathead High Performance Hall, Kalispell. East meets West with this world-music concert featuring the Orchid Duo from Vancouver BC and the Symphony Chamber Ensemble. “Evocations,” May 2/3, Flathead High Performance Hall, Kalispell. Sibelius’ inaugural Symphony No. 1 in E will be performed by the Glacier Symphony, John Zoltek, conductor. Followed by Bartok’s delightful Piano Concerto No. 3 featuring guest pianist Claire Huangci. Williams’ Theme from Jurassic Park also on the bill.

music}

“Off Key Notes” By Bob Hamilton While motoring down Highway 93 in my new car equipped with satellite radio one fine sunny day recently, I had a bit of an epiphany. As the radio played Johnny Cash’s “If I Were a Carpenter” and the great lyrics of the song came rushing back from the deepest recesses of my memory (I can remember these, but I can’t remember what I had for lunch yesterday?), I came to the startling realization that there is a treasure trove of music out there from the past that I had simply forgotten about over the decades or just plain put aside for some reason or other at some point in my life. Call these songs “deep tracks”, pieces of “classic vinyl” or a host of other terms. Had I “outgrown” these great rock n roll, blues, and soul tunes because they were “for kids”? Had I whittled my vast collection of vinyl records down to too many very generic and basic “greatest hits” packages in my haste to convert to the CD format in the 90’s, and then of course, to the age of downloading in the 21st century-- and thereby eliminating from my collection even more of my favorite artists more interesting “deep tracks” as they say on satellite radio. Downloading and repurchasing music can be expensive and time consuming. Had I simply decided to downsize my music collection with each new wave of technology in an effort to save money and /or time? That track that I used to love on Deep Purple’s Machine Head album, in this case ironically entitled “Lazy”, maybe I believed that I just didn’t need to hear that one anymore now that I’ve got an IPOD. Perhaps I simply had too many better things to do now that I am middle-aged than collect and maintain my collection of music. In any case, I am thankful for my discovery of satellite radio and its’ many musical formats. I have got-

66 406

oman.com

ten back in touch with many great songs of the past----music that in many cases I had literally forgotten about--- and relived some of my youth through music that unless you still own it, you are very unlikely to hear. With all due respect to today’s popular artists and in deference to current musical tastes, I encourage you to search your musical past deeply. Get away a bit from the musical selections that you hear often. Explore! It is not always about how many units a particular piece of music sold. Sometimes it is all about something significantly deeper and more profound--a message in a song, a feeling that a long lost track reignites, or the instrumentation that gives us a glimpse of an artist’s true heart and soul. Wow! What a fabulous summer all of us had the great opportunity to enjoy here in Western Montana! From the big names (Paul McCartney, ZZ Top, John Oates, and Robert Cray among others) to the countless outdoors festivals and fairs, it was great summer season musically. I would like to extend kudos to all those who work so diligently to put these events on --- most often without pay. Support your local musicians and venues whenever and in whatever way that you can. Locally, it was another great summer season to hear music at some great newer venues including Brookie’s Cookies in Bigfork (what a great setting along the river) as well as at Stillwater Landing north of Whitefish and situated on Stillwater Lake (incredible sunsets and room to dance). The Who’s musical Tommy, presented by the Alpine Theater, was also absolutely fantastic. Though summer has passed, it does not mean that the fun has. Keep your eyes and ears OPEN for some great upcoming music events as the calendar turns to autumn. One such event that I plan to support is the “Groovin’ on a Sunday Afternoon” concert series at the Bigfork Center for the Performing Arts and taking place in its’ beautiful lobby. Join me there for an intimate musical experience with some of the Flathead Valley’s best musicians. Most importantly, each performance is a benefit to support a local non-profit organization. Tickets for each

performance are $15 and include champagne upon arrival, great socializing opportunities and FUN! Additional food and beverage will be available for purchase. The series premieres on Sunday, October 12th at 2 pm with additional installments on November 16, January 11 and February 8. Ticket info and purchasing is available at www.bigforkcenter.org See you there! Random Musings: Yes indeed! Halloween is a musical holiday. Download some of these classics and liven up your up Halloween Bash this year: “Monster Mash” Bobby “Boris” Pickett “I Want Candy” Bow Wow Wow “Werewolves of London” Warren Zevon “Somebody’s Watching Me” Rockwell “Ghostbusters” Ray Parker Jr. “Superstition” Stevie Wonder “Witchcraft’ Frank Sinatra “Thriller” Michael Jackson “Time Warp” from “Rocky Horror Picture Show” soundtrack “Frankenstein” Edgar Winter Group And finally, some food for thought…….I believe in the healing power of music. Is there a better medicine or therapy? Unlike other treatments for melancholy or illness, it has only positive side effects, soothes quickly if one is open to it, and provides moments of hope and inspiration.

Some DEEP TRACKS enjoyed recently… “Polk Salad Annie” Tony Joe White

“Between A Laugh and a Tear” John Mellencamp “Go and Say Goodbye” Buffalo Springfield “You’re My Home” Billy Joel

“Abandoned Love” Bob Dylan “Good Shepherd” Jefferson Airplane “Set Me Free” The Kinks

“That’s the Way” Led Zeppelin “Go Back Home” Stephen Stills “Love Alive” Heart

“Follow” Richie Havens “Lighthouse” James Taylor

“The Ways of Love” Neil Young “One Tree Hill” U2

“Move On Up” Curtis Mayfield

“Try and Love Again” The Eagles “Siberian Khatru” Yes

“Pagan Baby” Creedence Clearwater “Cry Baby Cry” The Beatles “It’s So Easy” Buddy Holly