406 Woman #14 by 406 Woman

p.  5

406 WOMAN

406 contents

Featured Stories

p.10

EMARKABLE WOMEN in WAR and PEACE By Carole Pinnell - Photos by Brent Steiner

Women in the military… have an antiquity that encompasses over 4,000 years into the past. Women have occupied many roles in the military, from medieval warrior women, to the women currently serving in conflicts. THE CIVIL WAR Did you know that both the Union and Confederate armies did not allow the enlistment of women? I know it sounds crazy, but it is true. Let us imagine you lived back in the Civil War days and were told, “forget it lady go back to your housework” what would you do? EXACTLY…Women soldiers of the Civil War assumed masculine names, disguised themselves as men, and hid the fact they were female. In fact, they did such a good job of hiding the fact that they were female, it is impossible to know with any confidence how many women soldiers served in the Civil War. Estimations are that there were as many as 250 women in a variety of positions in the Confederate army. Why would women go to war rigorously by choice, knowing the risks involved? The women soldiers of the Civil War; received wounds, were taken hostage and killed in action.

The primary motivator…Patriotism; This is the heart of the women combatants of the Civil War: Women soldiers deserve commemoration because their actions present them as rare and innovative, with a valor at odds with Victorian views of women's proper role. They faced not only the sexual prejudices of their society but weapons of the adversary.

WORLD WAR 2 Although women did not participate in battle during World War 2, they did serve in noncombat missions. These missions often proved to be tremendously hazardous. The Army, Air Force and Navy were open for women to join.

In the army, women joined the Auxiliary Territorial Service (ATS). Like soldiers, they wore a khaki uniform. The majority of the members of the ATS did not get intriguing jobs - they acted as drivers and worked in mess halls. However, some of the ATS Women were allowed to work on anti-aircraft guns, track planes and fuse shells. Women also became air raid wardens. By July 1942, the Auxiliary Territorial Service had 217,000 women in it. By the time the war in Europe ended in May 1945, there were 460,000 women in the military and over 6.5 million in civilian war work. It is apparent that we would not have been able to fight to our maximum might without the contribution from women. Paradoxically, in Nazi Germany, Hitler had prohibited German women to work in German weapons factories as he felt… a woman’s place was at home. Very interesting, hmm is this why they lost the war…something to consider!

omen soldiers of the Civil War assumed masculine names, disguised themselves as men, and hid the fact they were female.

p.  11

406 WOMAN

WOMEN IN THE MILITARY TODAY Jill Evans

Jill, when did you begin to voice the desire to join the military? “In College—in my early 20’s” What part of the military were you a part of and what was the motivator to join that part of the military? “I was a military intelligence officer in the Army. I found the gathering of information and compiling it into a logical and coherent plan to be a compelling challenge.”

What was boot camp like? “Very challenging, mentally and physically; I went to Fort McClellan Alabama in January… it was cold and wet and miserable. I enjoyed working with the other women immensely. It developed great self confidence in my physical abilities and team work.” How high were you able to rise in the military? “I enlisted as a Private, received a Direct Commission and resigned as a Captain.”

What opportunities for woman are there in the military? “It's pretty much unlimited except for direct combat. I never would have had the opportunities in civilian life that were offered to me in the Army.”

What obstacles did you face (such as discrimination, etc.)? “There were challenges as a woman but no more that in civilian life.”

What do you feel the future looks like for woman in the military? “Extremely positive-- the sky's the limit.”

Tell me something unique or special that happened when you were in the military. “I was able to serve with a unit that had 116 units throughout The European Theater which were “conmanned” with NATO forces. This meant that I was able to travel and work with all the Armies in Europe.” “The Brits are a hoot”

Jessica Gilchrist

Jessica, when did you begin to voice the desire to join the military? “For me it happened in High School. I wanted to "get outta town" and this seemed like the perfect opportunity to do that. A really good friend in high school gave my name to her recruiter and the rest is history. I decided it was a way for me to experience the world and I wasn’t quite ready for college.” What part of the military were you a part of and what was the motivator to join that part of the military? “I started out Active Duty Air Force and I am now in the Air National Guard. I served 6 years in the Active force and then decided it was time to finish up my college degree. I didn't want to leave the service completely so I joined the Air National Guard and I have been in ever since. I have never had a break in service. It is like having another family to me now." What was boot camp like? “Boot camp was a shock. I was not used to getting yelled at in my face and being afraid to look around. It was face forward… do as you are told. Of course, in the end it was a great experience. I also attended the Academy of Military

Science that was my commissioning “boot camp”. This was even more intense then boot camp. I cannot even tell you how many times I was told… drop and do pushups. And the obstacle course, called the confidence course was more then I bargained for… but I made it through.”

How high were you able to rise in the military? “I am currently a Captain, commissioned in 2005. I made it to Technical Sergeant (TSgt) in the enlisted ranking. I am on my 17th year of service.”

What opportunities for woman are there in the military? “Countless. It is really, what you put into it. I don’t feel any barriers.” What obstacles did you face (such as discrimination, etc.)? “This is an interesting question for me because this is what my job is all about. I have not faced any obstacles in the way of discrimination. However, my job is the Director of

406 WOMAN

p.12

experiences and quite different than what I saw on T.V. It was humbling.”

How high were you able to rise in the military? “Petty Officer Third Class, I was in during the beginning of Desert Storm and sent many reservists over. I actually got a Navy Achievement Medal and many other awards. I achieved a lot in my four years.”

What opportunities for woman are there in the military? “I was in the service quite a few years ago and really haven’t been to in touch with the military today, but for me, it was a life changing experience. If you give 110% and do your absolute best, the opportunities are endless.”

What opportunities for woman are there in the military? “There are wonderful opportunities for women in the military because the services need women and other minority groups to meet their recruiting requirements. Within the military, women have the opportunity to work in non-traditional career fields, the opportunity to earn equal pay as their male counterparts for doing the same job, the opportunity to learn skills that will serve them well in the military or civilian community and the opportunity to give something back to their country.”

What do you feel the future looks like for woman in the military? “The future can be anything you want it to be; regardless of your sex. You just have to go for what you want and make it happen.”

“Currently I am involved in a distillery, Whistling Andy, out of Bigfork that is primarily veteran owned. This is a very exciting venture and we will be the first veteran owned distillery. The first bottles should be available mid November.”

Krist in

Voisin

Kristin, when did you begin to voice the desire to join the military? “I actually joined the military at the age of 20. I graduated from high school at the age of 17 from Whitefish High School, worked at a small restaurant. After a year I decided to attend airline school in California. I lived and worked for another year there, came back to Whitefish. Those who know me well can tell you the reason why I joined.”

What part of the military were you a part of and what was the motivator to join that part of the military? “I was in the United States Navy for four years. The motivator to join the Navy was my desire to become part of the medical corps. I wanted to become a nurse. It’s crazy.” What was boot camp like? “Boot camp was interesting because I was a little older than most recruits. It was one of my most challenging

What was boot camp like? “In Officer Candidate School, I was older than the average bear and not as daunted by the routines and discipline required as some of my younger counterparts were. The most challenging thing about training was that my class was only the second to integrate males and females together. There were many kinks to work out. Academic Training was intense and extremely satisfying. The most important training was in learning the importance of clear communication and teamwork.”

How high were you able to rise in the military? “I retired as a Commander after having a varied and rewarding career. I worked in the P-3 aircraft community, ballistic missile defense, command and control, shore station administration, recruiting and education and training. I also traveled to many parts of the world.”

Equal Opportunity. Therefore, I ensure everyone in my wing has received training on the correct way to treat people; what discrimination and sexual harassment mean and how to prevent them from taking place in the work environment. I also work with complainants in these areas.”

Tell me something unique or special that happened when you were in the military. “I have had many unique and special experiences in my military career. I have had the opportunity to serve in Hawaii, Mississippi, Kuwait, Saudi Arabia, and the United Arab Emirates. I have been able to “sand board” in the desert, ride a camel, witness the foreign nationals watching the statue of Saddam fall, and most recently I was able to experience the Aussie style Rappel.”

was not as easy as I thought because the age limit for Officer Candidate School was 28 years old and I was already 29. Fortunately, I was able to get a waiver and accepted into training in Newport, Rhode Island.”

What obstacles did you face (such as discrimination, etc.)? “The biggest obstacle that I faced was right from the beginning with my recruiter. They based my work ethic and talent and desire and intelligence off of a test.”

What do you feel the future looks like for woman in the military? “I am uncertain about our government at this moment, and therefore I am uncertain about anyone thinking to join. I support our troops 100 percent.” Tell me something unique or special that happened when you were in the military. “Serving in Iceland and working with the Iceland civilians, getting to know their families and culture.”

Marcia

(Rockett) Van Wye

Rockett, when did you begin to voice the desire to join the military? “I began to know that I wanted to join the military when I was an academic counselor for Navy Campus, Subic Bay Naval Station, Republic of the Philippines. I discovered, when counseling active duty personnel on how they could achieve their college degrees, I liked the quality of the people with whom I dealt and respected their commitment to the Navy and their country. I decided when I returned to the United States I would look into joining the Navy.” What part of the military were you a part of and what was the motivator to join that part of the military? “I knew that I wanted to join the Navy from my experience working in the Navy Community. It

What obstacles did you face (such as discrimination, etc.)? “When I joined the Navy in 1980, it had a very traditional male culture. There were men throughout the chain of command who did not want to accept the influx of women, pushed on them by law. They certainly did not want to deal with the challenges that more women brought to the workplace. However, in the twenty years that I was in the Navy, many challenges with women and men in the workplace were met, policies were developed and slow changes made to the culture. I suppose that there will always be challenges.” What do you feel the future looks like for woman in the military? “ I believe that this is a more challenging time in the military services for women because of the conflicts we are engaged in. I also believe that those women who are willing to make the sacrifices necessary to meet their commitment to their service and country… the rewards will be there for them.”

Tell me something unique or special that happened when you were in the military. “The best experiences that I had in the Navy were because of the people I worked with. I had people that worked for me that made me look good and I was fortunate to have bosses who provided me with opportunities and challenges. Early in my career, I had a commanding officer who through his actions always tried to do the right thing for the right reason without regard to the professional and personal consequence he might pay. His lesson was one I tried to follow throughout my career and my life.

406 WOMAN

Jennifer Detlefsen

Jennifer, when did you begin to voice the desire to join the military? “My freshman year of college, a few months after September 11th. I originally wanted to join the reserves, but was too young; I was impatient to gain some independence, so I decided to enlist in active duty, with a contract that would let me finish my first year of college before going to boot camp.” What part of the military were you a part of and what was the motivator to join that part of the military? “Navy - my dad, Ryan Zinke, was a Navy SEAL commander and I loved the community we grew up in. Also, I wanted to be a Navy Diver, and that program is not available in the other services.”

What was boot camp like? “Just as it is designed to be - frustrating! I was picked immediately to be the "Recruit Chief Petty Officer", or student in charge, of my boot camp division. This was due to my growing up in a Navy family as well as my brief experience with JROTC (Junior Reserve Officer Training Corps) in high school. This meant that I was held somewhat separate from my peers, responsible for any mistakes that the division made, while at the same time given very little credit when anything good happened, either by my "troops" or from the instructor leadership. I was also one of the youngest recruits in the division, and it was a difficult adjustment for some of the older recruits (up to 10 years my senior) to go from their civilian life of adult freedom to being told what to do every minute of every day by a loud-mouthed 19-year-old girl!” “Since I was headed toward the special programs pipeline, I also had to pass a strenuous physical test to secure my spot at dive school. Because of my responsibilities as RCPO, it was very difficult for me to find the time to practice for the test, which involved a swim, push-ups, sit-ups, pull-ups and a 1.5 mile run back-to-back in freezing cold Januaryin-Chicago weather. I finally passed, and as the only person, male or female, in my division going to a special programs school after basic training, I got to wake up extra early (4 a.m.) as many as 3 times a week to participate in special physical training to get myself strong enough to make it through dive school. Those are my fondest memories of boot camp, as these sessions were designed to push me to my absolute limit and beyond.” How high were you able to rise in the military? “I became an E-5, or Hospital Corpsman (Deep Sea Diving Medical Technician) 2nd class, within my 5-year enlistment.” What opportunities for women are there in the military? “So many opportunities abound for anyone looking to join the military. Tuition assistance programs and the new GI Bill are both

Edit or’s Note

fantastic assets for anyone who has the inclination but not the financial resources to go to college. Of course, the traditional reason people joined the military was to travel the world, meet new people and that is still a great reason to join today's Navy. I was stationed in Bahrain, an island in the Middle East, and had plenty of leave time that allowed me to travel in that region.” “Almost every talent and ability has a place in the Navy, from accounting and bookkeeping to the medical field, jobs in the military postal system, secretarial positions, instructor jobs, physical fitness coordinating, electrical engineering, computer programming, communications and information security, language specialist/translator duties - you name it, and you can do it in the Navy.” “The pay and benefits are quite generous for a financially responsible young person, and the resources the military provides as far as on-thejob training, special schools and personal and professional development are unparalleled in the civilian world, in my opinion.”

What obstacles did you face (such as discrimination, etc.)? “Mostly physical and of my own making! It was my decision to pursue a career as a Navy Diver, knowing that Dive school was extremely physically and emotionally demanding. Dive gear is not light, not designed for those of slight build, and it certainly does not come in pink! However, through discipline and a lot of hard work at the gym, I was able to meet the rigorous standards at dive school and graduate as Honor Man of my class. It was hard to prove to my fellow dive students that I had what it took to make it as a diver; but as we say, you can be a strong diver, or a smart diver. They respected that although I would never be the former, I was certainly the latter, and my own essential talent lay in helping my fellow students understand the academic aspects of our school and streamlining my gear so I could "Work smarter, not harder."

p.  13

What do you feel the future looks like for woman in the military? “The future is extremely bright - I am certainly interested to follow the progress of women now serving on submarines, although I can emphatically state that I would never want to be one of them! Women can do just about anything they set their minds to in today's military - my accomplishments are living proof of that. We are treated as equals and have all the resources and opportunities available to us as do our male compatriots.” Tell me something unique or special that happened when you were in the Military. “One day in dive school, during an afternoon physical training session, my class was outside doing pushups and lunge-walking on the parade ground of our school. A middle-school class was on a field trip to the Naval Diving and Salvage Training Center, and the tour leader stopped the group in front of our class so that they could observe our PT session. I was, of course, the only girl in my class - and I have never been a particularly imposing physical specimen, preferring books to weights for most of my life. Nevertheless, as the girls and boys watched that day, they saw a 125-pound girl keeping up, push-up for push-up, lunge for lunge, with men twice my weight and strength. That was the first time I realized that I now had a responsibility as a role model to young women, to show them that we can do anything we put our minds to. We formed up for a run, and as I took my usual place calling cadence for the class, I held my head a little higher, and sang a little louder, proud to be a woman in a man's world, holding my own and paving the way for my sisters to follow.”

“It was also a challenge living in the alpha-male community of the diving Navy. Navy Divers do not talk about their feelings, and they expect anyone around them to be able to give and take a good ribbing. The thick skin I developed being "one of the guys" has served me quite well in my civilian life.”

I would not feel closure to this article about these valiant women without mentioning another who served in the military. The Women’s Auxiliary Air Force (WAAF) was created in July 1939. It was the female auxiliary of the Royal Air Force during World War II. As Scotland was being bombed, WAAF Sergeant Margaret Grey Smith (my mother) worked with codes and ciphers in the telegraphic operation room, all for the sake of freedom. The above-mentioned women are so courageous… so much braver than I could ever be.

406 WOMAN

p.14

Chicks n Chaps™ A Perfect Mix of Dirt and Pink . By Bridget Michlig

ctober is National Breast

Cancer Awareness Month. One in eight women will develop breast cancer, and nearly everyone knows someone affected by this disease. Shannone Hart founded Chicks n Chaps™™ in response to her mother's diagnosis of breast cancer. In Spring 2008, while her mother was undergoing double mastectomy and chemotherapy, Shannone was introduced to Kyle Stensrud, chairman of the Missoula Stampede and a board member of the Missoula chapter of Tough Enough to Wear Pink, a not for profit group dedicated to raising money for breast cancer treatment and detection. Shortly after meeting Kyle, Shannone attended a women's football clinic for the local University of Montana Grizzly Football Team. Inspired by the energy and camaraderie she felt at the clinic, she tapped Kyle to do something similar with the rodeo. She and Staci Flynn organized the party and Kyle rounded up the volunteer cowboys. They pulled off their first event in just 3 short months with 170 women in attendance at the ticketed event, most of whom had never been to a rodeo before, and raised $20,000 for Tough Enough to Wear Pink. Now, with three Stampedes under her belt, Shannone is full steam ahead, coordinating Chicks n Chaps™™ events in Helena, Darby and Great Falls as well as the upcoming National Finals Rodeo in Las Vegas, NC December 1, 2010. We caught up with her to learn what keeps her going in her personal crusade to bring comfort to those struggling with breast cancer. 406 Woman: Tell me about Chicks n Chaps™ Rodeo Clinics – what are they like?

SH: “Women age 21 and over can attend a Chicks n Chaps™ clinic and learn about competitive rodeo events. They'll learn about roping from National Finals Rodeo Team Ropers Stran Smith, Stetson Vest, or Kory Mytty and then get to try their hands at roping hay bales with steer heads on them. They'll learn about bull riding or addle bronc riding from 2009 NFR Saddle Bronc Champion Jesse Kruse. They can also get a tour of the bucking chutes from NFR Stock Contractor, Ike Sankey. The Chicks are having a fantastic time while supporting a cause that brings a bit of comfort to the one in eight women affected by breast cancer. I also think they really like being able to meet real PRCA (Professional Rodeo Cowboys Association) Cowboys. ”

406: Congratulations! You raised $45,000 this year at the Missoula Stampede - How much of what you raise stays in the host communities?

406 Woman: What breaks your heart about what you do? What makes you keep on doing what you do, even when your heart is broken?

SH: ”All money raised at a Montana Chicks n Chaps™ event is given to Tough Enough to Wear Pink of Montana (www.toughpinkmontana. org) We do this because we are guaranteed that ALL MONEY stays in Western Montana in the host communities. This is what Chicks n Chaps™ is most passionate about. We want to make sure that our money truly does benefit people suffering from breast cancer. Funds go to individuals to cover costs of transportation to a chemo appointment, for example, or to fly in a distant relative to be with someone while they are dying. Monies also are set aside for the education, diagnosis and treatment of breast cancer. It DOES NOT go to research and it DOES NOT go out of state. It is truly used to help the people who might live right next door. That's one of the biggest differences between organizations like Chicks n Chaps™ and Tough Enough to Wear Pink and other groups that focus primarily on raising money for research.

SH:“A lot breaks my heart about what we do. Staci and I travel to all the Chicks n Chaps™ events and we are often moved to tears when people share with us their stories. We get emails and phone calls from strangers who know who we are and what we do, and they just need someone to talk to. Because we have dedicated the last 3 years of our lives to this cause, we have also seen a lot of people die from it. That part never gets easier. Having my mother's breast cancer come back and watching her die has been the hardest. It brings up so many emotions. On one hand, I think it will prepare me to help others go through it, now that I am walking in their shoes. On the other, how much death do I want to see? What keeps me going? These past few months, honestly it's been Staci and Kyle. The emails from other survivors that have been to our events also keep me going. They have so much fun and they are so appreciative. They remind me why we do what we do.

406 Woman: You have been deeply affected by your mother's illness. What is that like for you now, doing what you do to raise money for breast cancer?

SH:“My Mom was doing great, until this year. Her breast cancer came back and now she has less than 3 months to live. For a while I was really mad. In the last three years we've raised over $100,000 for breast cancer, and my mom is still going to die from it. I was more than mad. I was pissed! I've since come to realize that I can't save people, but I can make their time on this earth a little more comfortable. I think I am OK with that.

406 Woman: What is the coolest thing about Chicks n Chaps™?

I think the coolest thing about what we do is the events themselves. We tell our sponsors, survivors, and the cowboys that they won't really understand the impact of Chicks n Chaps™ clinics until they go to one. At the events cowboys who are stereotypically tough, rough guys are wearing pink Wrangler shirts. I see these crusty old cowboys laughing and having the times of their lives They are moved to tears when they hear a story of a breast cancer survivor. I see bald cancer patients swinging a rope over a hay bale, laughing and feeling strong and capable. I see a sponsor really proud of where their money went. For lack of a better word, our events are magical. The Chicks are bonding, enjoying a fantastic girls night out, getting to walk in the dirt and horse crap in the rodeo arena. They just love it. It's a perfect mix of dirt and pink.

p.  15

406 WOMAN

Montanans

have a great sense of self sufficiency and a commitment to community, and this is especially evident in the number of home-grown non profit organizations devoted to the care and comfort of those coping with breast cancer.

Chicks n Chaps™ (chicksnchaps.org) works to raise money for individuals and families to help with treatment costs, groceries, transportation and the like. They funnel their funds through Tough Enough to Wear Pink, and 100% of the money raised stays in the community in which it was raised.

Tough Enough to Wear Pink (toughpinkmontana.org) Tough Enough to Wear Pink (TETWP) of Montana is dedicated to providing funding for breast cancer awareness, education, screening, support and further diagnosis for Montana women and men. They started as a committee of the Missoula Stampede Rodeo and hold fund raising and awareness events and provide assistance across the Treasure State. They ensure that money raised in a community stays in that community. Faux Pink (fauxpink.org) is based in Missoula and exists to spread the word regarding the importance of early detection of breast and cervical cancer by creating fun and unique pieces of “breast art.” Funds generated from the sale of Faux Pink products are used to help offset the cost of mammograms and cervical screenings in the local community for women who could not otherwise afford them.

Glacier Bosom Buddies (nwhc.org – look under Health Services) is a group of mentors composed of breast cancer survivors and family members in the Northwest Montana area that provide a special perspective to patients and families just beginning and during the breast cancer journey.

Save a Sister Breast cancer is the most common cancer among Montana women. Yet, only 42 percent of women in Montana over age 40 receive screening mammograms. This is well below the national average. The Save A Sister initiative is collaboration between Northwest Healthcare, North Valley Hospital and the Flathead City-County Health Department. Goals are to promote breast cancer awareness through outreach activities, distribute education materials, and raise funds to improve women's access to and understanding of screening mammography, as well as support post-operative durable goods that are often not paid for by insurance. All funds stay in the local area. The Save A Sister initiative hosts the annual Turn the Flathead Pink campaign to raise community awareness by asking businesses and individuals to decorate in pink and wear pink to celebrate and show support for October Breast Cancer Awareness Month. For more information about scheduling a mammogram with the help of Save A Sister, contact us toll free at 1-877-399-0384.

The Masar Wedding By Emily Cummings Masar Photos by Alicia Brown Photography

I had good feeling about my future-husband on

the morning we first met outside of Ceres Bakery in Kalispell. Dan Masar introduced his black lab, (who promptly finished my croissant) and we began wandering up and down Main Street, talking about our nephews, jobs and coffee. We hit it off, and before long Dan was reading childrenâ&#x20AC;&#x2122;s books into my voicemail. His dog received secret Valentines, a flyingpig puppet came home from the toy store, and soon Dan was volunteering in my preschool classroom. When he made me a superhero cape for my birthday, I knew this was the guy for me. One hot air balloon ride and a breathless proposal later, and we started planning a summer wedding.

406 Love

p.18

"If

406 WOMAN

you live to be 100, I hope I live to be 100

minus 1 day, so I never have to live without you." From Winnie the Pooh

During the ceremony friends and family read selections from our favorite children’s books (including a reading from Winnie the Pooh), and the wedding rings were nestled inside a secret space carved into the pages of a copy of Shel Silverstein’s The Giving Tree. We sealed our vows by planting and watering a potted tree together. For the reception, Dan and I built a photo booth with lots of fun props for guests. I wouldn’t trade the picture of my fatherin-law in a hot pink wig and angel wings for a million bucks. We wanted everybody there to have a blast, especially the kids. Picnic blankets and book baskets were spread among the flower beds. We had face painting, slides, toys and hopper balls. I was sad that we had to forgo the petting zoo.

Dan and I don't dance much, but my father and I managed to pull off a father-daughter dance to a touching rendition of Nora Jones’ “The Nearness of You” that cut to Billy Idol’s “White Wedding”. After a storybook day, we said goodbye to guests blowing bubbles and drove off into the warm July evening. A couple of hopper balls were wedged into the backseat window. “Dibs on the alligator,” I said to Dan, as we headed down the highway to a honeymoon in Oregon. "If you live to be 100, I hope I live to be 100 minus 1 day, so I never have to live without you." From Winnie the Pooh

We both wanted the wedding to be laid back and lots of fun. I have a pretty big family and we know a lot of people in the valley, so it made sense to have the party outside. Dan and I are really into gardens and growing things, so Gatiss Gardens seemed like the perfect spot to start our lives together.

We wanted the wedding to reflect our love for children, books, dogs and whimsy. I tried on a variety of gowns, but ended up choosing the item that made me smile the most, a prom dress I came across while shopping for something for my flower girl. Dan’s black lab can be seen in the wedding invitations and the cake topper (she looks so striking in her pearl collar!). Dan’s mother created all of the flower bouquets.

n Reso o o m y a rt WHITEFISH, MONTANA

A Unique Lodging Experience. A Little Piece of Heaven

15 Ac Beautiful Serene Setting with Pond • 8 Min From Downtown Whitefish, Kalispell & Airport Sleeps up to 65 • Sauna •Hot Tubs • Full Kitchens • Workout Room Recreation Room • Dogs Welcome • Downtown Flat in the Heart of Whitefish

(406) 862-1471 (406) 270-8771 www.haymoonresort.com

406 WOMAN

p.22

y Once in a

while, in the iddle of an rdinary life, ove ives us a

l g

fairy tale

Photo by: Alicia Brown Photography

Couple: Dexter and Tarah Roybal, Dexter is in Customer Service and Tarah is a Nanny for a local family Meeting: Through a mutual friend. What is love? Dexter: Love is that which can give the most without asking or demanding anything in return. Tarah: Love is to love someone for who they are, who they were, and who they will be. What do you love: Tarah: I love how he can make me laugh when no one else can and how much he cares for me, He has the biggest heart of anyone I know. Dexter: I love her personality, smile and the way the room lights up as soon as she walks in.When did you know it was love? After we met and hung out once or twice, we spent every day together and never wanted to be apart. We knew then that we wanted to spend the rest of our lives together.. Wedding Details Rings: Blue Nile lCake: by Mariah Burden, sister. lDress: Mimi's Bridal lTuxes: Mimi's Bridal lFlowers: Flowers by HansenlDJ: B & T Sound Productions lLocation: Roybal Manor lHair and Makeup: Jessi Richeson lPhotographer: Alicia Brown Photography lCaterer: Cimarron Kitchen Cafe & Catering l Rental Company: Party Time

Photo by: Ashley Hanson

Couple: Rob is from Wenatchee, Washington and works for Corner Booth Media in Spokane. Shelby is from the Flathead and is a student in Gonzaga’s Graduate School of Business. Meeting: Calculus class, our freshman year at Gonzaga. We both dropped the class but continued the postclass lunch dates! What is love? True devotion to putting the other person first and sacrificing your own selfish desires for the good of the other person and your relationship. And doing the chores the other person doesn’t like… even if you don’t like them either. What do you love: Shelby: I love Rob’s never-ending patience and devotion, his sense of humor, and how much fun we have together. Rob: What don’t I love about Shelby? I love everything. When did you know it was love? Rob knew before we ever started dating! For Shelby, it was on our first official date at the dollar theater in Spokane. Wedding Details Rings: Rob designed Shelby’s engagement ring, which features his grandmother’s diamond. Created by Button Jewelers in Wenatchee, WA. lDress: Celestial Selections in Spokane Valley lFlowers: Mum’s Flowers and Purple Frog Gardens lDJ:Mobile Beat Productions lLocation: Grouse Mountain Lodge lPhotographer: Ashley HansonlOfficiant: Don MyerslCaterer:Grouse Mountain Lodge l Hair: Jesi Remp, Salon JazlinlMakeup: Briana Ori, Shelby’s friend.

p.  23

406 WOMAN

Photo by: Thousand Words Photography

Photo by: A. Yourartisan Photography

Couple: My name is Marcy White and my fiancee' is Steven Dunphy. I was born and raised in Kalispell and went to college in Missoula. Steven is from Calgary, Alberta. Meeting: My little brother’s friend kept bugging me to meet a guy that he went to school with in Butte. After weeks of dating, I knew he was the man of my dreams. What is love? Its completeness, happiness and 100% trust and security you have for only one person in the whole universe. What do you love? I love absolutely everything about Steven, I love who he is as a person, his laugh, his smile, his love for his truck and his dog! When did you know it was love? After our fourth time seeing each other. I was so anxious to tell him that I was in love with him, I straddled his chest to hold him down and made him pinky swear that he wouldn’t be scared off from what I was going to tell him!

Couple: Misti- Bigfork, MT. and Jeff Bokor- Toronto, ON. Meeting: We met on a flight layover in Toronto. Misti- I never caught my next flight! What is love? Love is simple, it takes no work, when loving someone is easy, you just know. What do you love? Misti- I love how Jeff looks at me like I'm the only person in the world. Jeff- I love how her whitty remarks always catches me off guard, wait, what? When did you know it was love? Misti- I knew I would marry him about 3 min before i met him... Jeff- When I realized everything was effortless.

Wedding Details Cake: Miss PattiCakeslDress: Marcellas BridallFlowers: Conrand Florall DJ: Ryan LalumlLocation: BruMar EstatelHair: Melanie Hobus, Amore Salon and Spa lPhotographer: Shannon and Jeremie Hollman, Thousand Words lCaterer: BruMar Estate

Wedding Details Rings: RiddleslPies: familylDress: Missoula bridallFlowers: Conrand Florall Location: and all the details!!!- Bruce and Margie at BruMar estate lHair: Tami (awesome!!) J Thomas salonl Makeup: the amazing Beauty Bar!!l Officiant: Daryl Kistler- Community Congregrational Church lPhotographer: and of course the person who captured every detail with complete beauty and precision, A. Yourartisan Photography!!!!lCaterer: BruMar Estate

LIQUID METAL COLLECTION BY SERGIO GUTIERREZ

The finest skin care and so much more!

pure - natural - organic 214 Central Ave. Whitefish, MT 59937 (406) 862-9411 www.sageandcedar.com

406 Woman

Food & Flavor

406 WOMAN

CHEFFY’S By Marti Ebbert Kurth

How many restaurants can boast that they will provide parking for your equine transportation? Probably not very many, at least not in the ‘developed’ side of Northwest Montana. But there is one restaurant, located just west of Whitefish, that can make this bold claim, and they will make your adventure sweeter by serving fare that is far superior to any cowboy chuck wagon! They might even throw in a few carrots for your horse too.

Photos by Sonja Burgard - Food Photo by Sara Pinnell

406 WOMAN

p.  29

wned by CeCe and Ken and Lyons, the restaurant’s name ‘Cheffy’s’, after his nickname, acquired from his nearly five years as Executive Chef at Iron Horse Country Club, located in the ultra-swank Iron Horse neighborhood overlooking Whitefish. When Ken and his wife CeCe decided to branch out and create their own restaurant, it seemed logical to brand it with his moniker. “That way people who already knew Cheffy would know exactly what kind of food to expect,” she points out. Ken trained at San Francisco’s prestigious California Culinary Academy, an affiliate of the famed Le Cordon Bleu, in the early ‘80s. He perfected his craft working for high-end hotels in California including Country Club resorts in Silicon Valley during the height of its boom. He and CeCe arrived in Whitefish in 1999 to open Iron Horse, which was a flagship club for

Opening the restaurant became a family affair. “I never would have done this without my wife and my daughter Kathleen,” he says, both of whom work in the restaurant. His original concept for Cheffy’s was more casual, “a cattlemen’s style with big bowls of salad on the table.” But CeCe’s contemporary vision made it clear that a more sophisticated menu was needed.

Opening the restaurant became a family affair. “I never would have done this without my wife and my daughter Kathleen.”

“My belief is that if you cook with really fresh quality ingredients and you handle them with respect and honor and you have an understanding of the dynamics of cooking, you can’t go wrong,” Cheffy says of his cooking style. Thus Cheffy’s menu is extensive ranging from fine steaks, to Australian Rack of Lamb, Duck Breast, Ahi Tuna, Alaska Halibut and King Salmon to Penne Pasta and Fettuccine Primavera. Specials are offered nightly, and on this night Sole Meunier with Jasmine Rice or Grilled Veal Chop with wild mushroom and truffle butter, and Seafood Cioppino were the options from which to we had to make to make our difficult choices.

Discovery Land Co. Then for five years he worked as executive chef for the CEO of Discovery Land and at other private equity clubs. “But the commute got to be difficult and Whitefish had become our home,” he says. They happened upon their new venture when the former Shaker’s restaurant site came up for lease, and then opened Cheffy’s in July 2009. Located at 2535 US Highway 2, about 3 miles west of town, CeCe set about renovating the formerly rustic interior, modernizing the walls with a soothing green paint, complemented by blond wood trim and lighter green table linens. Then she decorated the walls with the artistry of Kelly Apgar. “We call this the Gallery of 100 Horses,” she says, pointing to the various paintings done with cattle markers in Apgar’s distinctive style. The overall ambiance of the dining room is expansive, with high ceilings and large windows that overlook Skyles Lake, which acts as a reflecting pond, spilling colorful sunset light into the room. Well-spaced tables offer diners a measure of conversational privacy. Candlelight and fresh flowers and attentive, but not intrusive, wait staff, make it a refined yet casual, Montana-friendly atmosphere.

Appetizers on the regular menu include Crab Cakes with ginger remoulade, Chicken Pot Stickers, Bruschetta, Crispy Fried Calamari, Ahi Poke and Oysters on the Half Shell with Sautéed Manila Clams or Mussels added as specials.

p.30

406 WOMAN

All of Cheffy’s seafood arrives fresh from Seattle two or three times a week. We started with Crab Cake, Brochette and Calamari, with two delicious white wines: Kim Crawford Marlborough Sauvignon Blanc and Benton Lane Pinot Gris ‘08. The wines paired beautifully with the generous portion of spicy crabmeat and the light breading of the calamari. Salad course special offerings were a Waldorf salad –rarely found on local menus –warm spinach or classic Caesar with hearts of Romaine and Cheffy’s signature Tijuana Caesar dressing. The menu regulars include Caprese Salad with tomato and mozzarella cheese, and The Wedge, with iceberg lettuce, tomatoes and blue cheese dressing. For entrees we chose the Cioppino and Filet of Beef. Cheffy explained a bit of history about Cioppino. “It first became popular in San Francisco when the Italian fishermen would bring in their daily catch of seafood and throw leftover fish into a pot on the wharf. It became a collective stew. I make a special effort to not overcook the various types of fish, which can become mush, adding the shellfish at the end so they retain their various flavors.” His addition of chilies gave the fishermen’s stew a heated touch of gastronomic vigor. All of Cheffy’s seafood arrives fresh from Seattle two or three times a week. “We want to be known for our seafood more than just steak,” he adds. The Filet was superbly accented by caramelized onion and horseradish whipped potato and julienne vegetables. Steaks can either be customized with special sauces like Madeira Cream, Red Wine Demy glaze or classic Béarnaise or prepared as blackened or pepper crusted. And toppers include caramelized onion, sautéed mushrooms, Maytag blue cheese or fresh crab. On Friday and Saturday nights Prime Rib is offered while it lasts. We accompanied our entrees with two excellent red wines, a Seghesio Sonoma Zinfandel ’08 and a favorite from my home state of Oregon, Adelsheim Pinot Noir ’07, both available by the glass. Cheffy’s wine list is not huge but offers enough variety to complement the menu. “We buy wines that we know people enjoy and are rated highly in Wine Spectator listings,” he said. Our dinner was completed with a shared portion of Chocolate Lava Cake; a nearly flourless confection swirled with a raspberry and vanilla custard sauce and a dollop of ice cream. Cheffy makes several desserts ranging from Peach Melba to Crème Brulee, to Apple Brown Betty. “Simple desserts that are yummy and people can relate to,” is his motto.

CeCe and Cheffy are very pleased at the restaurant’s success in such a short amount of time. “We made it to number two on Trip Advisor in just one year. We wanted to make an impact and be recognized for our consistent quality and it has happened,” Cheffy says proudly. So how does one get to Cheffy’s on horseback? Well it seems that there is a path that runs directly from the neighboring Bar W Ranch to the patio of the restaurant. Bar W owners, Janet and Dave Leishman, offers guided horseback rides in the summer, and if you get your request in early, he said he’d be happy to take you for a ride up to the restaurant. He’s even offered to build them a hitchin’ rail. “It’s pretty neat that you can ride up there for a fine meal and ride back in the sunset.” The horses get some pretty good carrots too.

Cheffy’s is open in winter, Wednesday through Saturday from 5:30 to 9:00 pm. Reservations are recommended and they can accommodate large groups with advance notice. They also have a large parking lot for your car too!

p.32

406 WOMAN

What’s old is new again Written by Lori Grannis - Photos by Brent Steiner

As traditional swap meets go, jars of pickled beets, pepper relish and apple butter are rarely fodder for trade. But when Melissa Hostetler hosted an after-hours canning swap on September 29 at her family's store, 4 West Cabinets in Kalispell, that's exactly the sort of fare that lined countertops at the fete.

he event, co-sponsored by 4 West and 406 Woman, featuring food by Ali Caters, was as much for seasoned canners as curious onlookers, and allowed everyone to go home with a jar of locally grown, homemade food. Hostetler grew up canning alongside her mother Jackie, who learned from her own mother decades before. The family preserved food in an effort to stretch a monthly budget. Each year, from summer's end through September's equinox and October's harvest, Melissa Hostetler helped her mother can, by peeling and chopping mountains of fruit and vegetables that eventually made their way into sweet jams and fruit butters, and everything from savory

The canning process was developed in the late 1800s. Long before freezers were invented, it was the only economical way to preserve food for any amount of time.

resurgence in popularity of home food preservation for everyone - not only here in Montana, but across the nation. According to SymphonyIRI, a research group that tracks food, drug and retail sales, cash register receipts tell of a 10 percent increase in canning product purchases within the past year, heaped atop what has already been double-digit growth for two years prior. From food bacteria scares due to improper handling, to pathogens in meat from negligent animal-keeping, gathering interest in canning and preserving - everything from produce to meat - is as much about concern for safety, as a nod to a vintage art form. The canning process was developed in the late 1800s. Long before freezers had been invented, it was the only economical way to preserve food for any amount of time. Today, canning, pickling, dehydrating, smoking, root cellaring, and freezing, is motivated not only by economic concerns, it is also a showing of support for local agriculture. Each fall, Hostetler preserves a broad, but simple, array of foods to

soups to pickled relish. After college, Hostetler took up the practice herself in the interest of supporting local agriculture, and recapturing the flavor of foods she enjoyed throughout childhood, when canned peaches tucked into school lunches were a delightful, buttery sweet discovery. She calls it "home-spun food." "I'm frugal, so canning suits me," she says, "but food that has been purchased locally, and preserved at home, also just tastes better." While taste is practically tantamount, Hostetler says knowing the origins of the foods we eat is at the heart of her own renewed interest. Based on canning product sales, that may be what's at the heart of the

ensure access to fresh, local foods through winter, and versatility in the kitchen. She captures fresh produce both from local farmers markets, and from the community farmer alliance (CFA) shares she buys from Ten Lakes Farm in Eureka. Two weeks ago, she purchased three pounds of basil leaves from the neighboring Whitefish farmers market to make pesto that will probably last her through the winter months, and allow mealtime variety. "Once it was made, I froze it in the sections of 12 ice cube trays, so I now have 144 little herby ice cubes to use in sauces, or as toppings for poultry, meat or fish," she says. "And I know it has more basil in it than commercial sauces."

406 WOMAN â&#x20AC;Ż

Costco offers a large 22 ounce tub of pesto for $10, but Hostetler says knowing the origin of contents included in her sauce is more important to her than the convenience of picking up a large quantity of the box store's brand. "It can be very hard to gauge money savings when you can and preserve foods - though you usually end up on the right side of money savings," says Hostetler. "But the most important thing in this day and age, is knowing where food has come from, and what ingredients have actually gone into the jar."

"In the near future, we'd love to be able to say 'Do you want to take this box of peaches as is, or would you like us to can them for you?'," says Cordell.

long with fresh farm stand produce, The Apple Barrel in Kalispell carries many of the supplies used in canning and preserving. Dana and Dave Cordell have owned the store since 1996, and say interest in canning has grown by leaps and bounds in the last few years - along with a greater curiosity of food origin. "Our busiest months are always August and September, when customers come in for produce and canning supplies," says Dana Cordell. "But now they want to know exactly where a fruit has been grown before they buy a large quantity." The demographic is also changing, she says, which is spurring the idea of offering in-store classes on canning. "We now see a lot of younger people interested in it," says Cordell. Grandmothers may still be canning after 60 years, she says, but the art of food preservation won't be lost when they are no longer here.

Future plans to expand the store's commercial kitchen also include the introduction of in-store canning classes. Soon, she says, they may also consider offering customers the option of ordering custom food preservation. "In the near future, we'd love to be able to say 'Do you want to take this box of peaches as is, or would you like us to can them for you?'," says Cordell.

Other specialty canning stores, such as Roma's in Bigfork, and local hardware stores like Ace, are rife with food preservation supplies.

uring the work week, 26-year-old Sam Mohler works outside Montana, building weather stations that monitor the feasibility of wind farms. Last fall he spent a weekend elbow-deep in apples, spinning the crispy, tart fruit into everything from applesauce to crab-apple jelly. Applesauce, it seems, is a bit of a hinge-pin for the native. "Growing up eating foods made at home, the first time I tried applesauce out of a can, I thought, 'What is this crap?'" says Mohler, who put applesauce high up on the "to-can" list last year. One of the only men at Melissa Hostetler's canning swap, Mohler came armed with 20 jars of apple products he canned last season, in order to trade for things like jalapeno jelly and pickled beets. Much like Hostetler, his own childhood included peeling and chopping fruit to help the family through an exhaustive canning season. When he took up the practice two years ago, his mother - a secondgeneration canner - helped him amass the necessary equipment by scouring garage sales and end-ofseason specials. So far, he says, she's found him a pressure canner, steam juicer, and various other tools of the painstaking practice. "It's a big process to can," he says. "You think it's going to take four to five hours and by the time you turn around, the day's gone and it's midnight," he says. Home canning and preserving means morning peeling parties, that run into afternoon stovetop brews, and late evenings marked by the familiar

p. â&#x20AC;Ż33

p.34 â&#x20AC;Ż

"There are lots of instructions on methods to process and can, and government standards for food safety......"

sounds of pressurized lids popping. Preserving large quantities of two to three items per year can make it all worthwhile though, says Mohler. Considering a properly sealed jar will last two to three years on a pantry shelf, the investment of a day is hardly an issue. Mohler and Hostetler each say they have wish-lists for the items they want to learn to preserve. Hostetler wants to make cherry wine next summer. Mohler wants to focus less on sweet preserves, such as jams and jellies, and focus more on preserving savory vegetables, such as beans and corn, and soups. Hostetler wants to make the swap a regular event, as interest in canning drives important conversation about what can be found in the foods we eat. Culling ideas from other canners also broadens plans for future canning seasons. "It's nice to hear about other experiences, and check out how a recipe tastes without having to do it yourself," she sys. "That way you can see if you like it and if you want to reproduce it," she says. Culling ideas from other canners is part of the fun. Trying other people's recipes, and different types of food, enables swappers to determine if it's something they'd like to reproduce one day. For now, each will settle for the variety of jars they took home in trade from other canners that night. Hostetler says the swap is something she plans to do again, as interest in canning drives important conversation about what can be found in the foods we eat. From spaghetti sauce, hot peppers, and tomatoes, to pumpkins, jellies, pickled foods and meats, canning

406 WOMAN â&#x20AC;Ż

assures homemade taste. But safe canning practices are also important, according to Hostetler. Blogs that cover canning, pickling and preserving abound on the internet to inform on both food preservation techniques and safe food-handling practices. You Grow Girl, Saving the Season, Food in Jars, and many other blogs, share tips, experiences and recipes and - like Hostetler's recent swap - are a good resource and connection to fellow canners. Hostetler also suggests the National Center for Home Food Preservation - a part of the University of Georgia Web site that is funded by a research education program through the U.S. Department of Agriculture. "There are lots of instructions on methods to process and can, and government standards for food safety," she says. "It's like my bible." In the end, once a jar is filled to the hilt with the ingredients we love, the joy is all in the eating, she says.

Writer Lori Grannis may be reached at 406-360-8788 or by e-mail at: llgrannis@gmail.com

“Wine Without The Attitude”

THE VALLEY’S

Largest Selection OF SPECIALTY LIQUORS

Located on Hwy 2 in Columbia Falls (Eastside of Super One)

892-5335

Owners O’Brien & Melanie Byrd

Formerly Columbia Falls Wine & Liquor

406 WOMAN

p.38

"How to Build a Beginner Pantry, Part 4"

Utilizing your Thanksgiving pantry By Kristen Ledyard from John’s Angels Catering LLC Photo by Alisia Cubberly

Can you believe that fall is here along with many birthdays and Holidays? To the busy family, planning Thanksgiving can be daunting, but you have your organized pantry to go to for solutions. Aren’t you excited that you have everything labeled, stored properly, and have even expanded to buying in local markets? This Thanksgiving meal is going to be worry free and more delicious than ever.

Let’s begin with your overall menu and “kick up” a few old favorites. Menu

Traditional turkey with a full proof recipe lMom’s secret stuffing lRoasted vegetables lHomemade gravy Truffle and crème fraiche scalloped potatoes lCranberry maple reduction

his menu is a three “pot” meal for preparation. You will need a traditional roasting pan with rack or even use a small cooling rack inside a square baking pan, glass casserole dish, and a sauce pan. Turn your oven to 350 or 375 depending on your oven type on bake setting. Let’s assemble the turkey and please remember to take the gizzards, etc. out

first. Take chicken stock or broth and pour into the bottom of your roasting pan. If using stock, add one chicken bouillon cube or two if using broth. This is going to create a steam Jacuzzi for your turkey. Rub your turkey with your favorite rub inside and out. I simply love Lawrey’s season salt or Herbes de Provence. Take cold butter and cut slits, not into the meat, around the turkey and slide

the butter under. This is including the legs. Place your turkey aside to allow it to come up in temperature while you make the stuffing. It is a consistent debate whether to stuff the turkey or cook stuffing (dressing) on the side.

This recipe is good for both, but I grew up on a stuffed turkey and carry on that tradition today. It adds real juices to your stuffing and helps keep the inside of the turkey moist.

p.  39

406 WOMAN

Mom’s stuffing recipe

(I may receive a lecture on sharing her family’s recipe but it is the best) Seasoned stuffing cubes (one bag or two depending on the size of the turkey) Chicken stock Fresh celery with the leaves Ground sage Water chestnuts (optional but not to Mom) Butter Salt and pepper

ow it is on to the vegetables. Everyone has their favorites so, by all means, use what you and your family prefer. I use, carrots, shallots, fennel, turnips, potatoes (if I am not making a potato dish), and parsnip if in season. Just a large cut on the vegetables and place on and around your turkey. Sprinkle the vegetables with your chosen season rub. Cover your turkey with aluminum foil, loosely so steam can escape, and place in the oven. Cook for the desired length depending on the size of your turkey. For the last 45minutes, remove

I have added truffle and crème fraiche scalloped potatoes to our family meal as my favorite. Remember, you have truffle oil in your pantry and you can buy crème fraiche from your local specialty market.

Melt 2 pats of butter and set aside. Put your stuffing cubes in a bowl large enough to add liquid to. Dice the inside of the celery stalk including the leaves and add to the cubes. I prefer just the lightest colored and tender celery towards the center. The leaves add the most flavor. Add your strained water chestnuts whole. Pour the butter over the top while adding salt and pepper to taste. Put a large palm full of ground sage in the mixture. Now add just enough chicken stock to hold it together. You do not want soft stuffing, at this point. The turkey will do that for you while adding it’s own flavor. Put all of the stuffing you can inside your turkey and leave some on the outside. Sprinkle a little of the rub you have chosen on the stuffing sticking out. Remember you have some on the inside of the turkey already. the foil and allow your turkey to brown. You have created an all in one meal except the potatoes and reduction. Both of these can be made now to be cooked during the last minutes of the turkey. Your homemade gravy is making itself as the turkey and vegetables release their juices into your chicken stock Jacuzzi. With the addition of basic flour, a little at a time, and a whisk, you have your gravy done. Just place your roasting pan over two burners under low heat to make the gravy. Add the flour slowly to your desired thickness.

Truffle and Crème Fraiche Scalloped potatoes

3 pounds russet potatoes 1 ½ cups crème fraiche 1 tablespoon truffle oil (I prefer black for baking) Mixture of your favorite herbs Salt and pepper

Preheat your oven to 400 degrees and prepare a 9’”by 13” glass casserole dish with non-stick spray. Hand grate the fontina cheese and thinly slice the potatoes. The thinner, the better for this recipe. Place the potatoes, overlapping slightly, in the dish with salt and pepper on every slice. Spread half of the cheese and crème fraiche on one layer. Then again, on the top layer. Make sure each layer has a drizzle of truffle oil and a sprinkle of herbs. Bake for approximately 30-45minutes until golden brown and fork tender. Simply cover with aluminum foil if the potatoes are getting too brown to finish cooking.

C an you already taste, not only the food, but a successful Holiday ahead? My favorite phone calls during the Holidays

are cooking questions pertaining to an upcoming meal. There is, always, a simple solution if you are organized and have a great pantry. Don’t be afraid to put a twist on an old classic and create a favorite with your name on it. Keep your pantry updated and inventory often so you don’t forget all of the goodies you can create. Bring out some of the heirloom dishes that never get used to really show off your meal and create conversation with family and friends. The most important thing is to enjoy not only what you have cooked, but cooking it. Happy Thanksgiving!

406 WOMAN

p.40

Wines For t he Holidays By Kaycee Mohl of Crush Wine Bar

The holiday season is fast approaching, and our calendars are about to be overtaken by parties, events and functions. It’s the perfect time to break out the family recipe book and to apply the old saying “there’s a wine for every occasion.” Before you find yourself lost in the wine aisle, searching for that perfect pairing, check out the following suggestions for a few of the most common holiday meals:

I f you’re cooking pork... If you’re serving prime rib... Ham and pork tenderloin are great with many red and white wines. Red meat simply pairs with any standard Cabernet Sauvignon, but No matter how you choose to either glaze or marinate pork, Pinot Noir for red and a Riesling for white are the best options to enhance the flavors of this favored white meat. Avoid a wine that can be overpowered by the meat by sticking with any berry- fruit flavored, medium bodied version of either varietal for that perfect balance. Try the Hahn Estates 2007 Monterey Pinot Noir from California, an accessible and inexpensive favorite for red, or the Frisky Pickly 2009 Riesling for white. The “bold and unapologetic” Frisky -as the winemaker describes- can stand up to any ingredient your recipe calls for but isn’t sweet like a dessert wine.

if you feel like pushing past the Cab comfort zone, try either a new world varietal such as an Argentinian Tempranillo or any other red that provides a balance to the flavor’s intensity. White wines, as a rule, are overpowered by red meats, but a crisp Pinot Gris is a great place to start before the main course is served. The 2006 Bodegas Martin Codax Ergo Tempranillo is an absolute steal at around $9 a bottle, retail. The Joel Gott Cabernet Sauvignon Blend 815, with its spicy red fruit flavors, silky texture and balanced, smooth, lingering finish, has landed on quite a few Best Under $20 lists.

book. Signature sides, special ingredients, and a diverse group of palates make this meal difficult to match with a wine. The safest approach is to separate the ingredients holistically, and select a few different wines that work best with the main dishes. A dry turkey works best with old-vine style Zinfandel, and a silky, peppery Syrah. The meal is heavy enough by itself, so avoid jam like versions of either of these bold reds, or oaky, buttery whites. For white drinkers, the citrus fruit flavors and acidity of a Sauvignon Blanc jibes with practically everything on the ingredient list. The ‘06 Boomtown Syrah from Walla Walla, Washington, has an exciting label, boasts solid reviews and remains a local favorite retailing, at around $9 or $10 a bottle. Napa Valley based winemaker Mason Cellars makes two Sauvignon Blancs- the 2009 Pomelo and the 2008 Mason which are priced in the $10-$15/bottle range. These are two very different wines, so pick up either the Pomelo for a grapefruit-like finish, or the classic style Mason, depending on your guest list.

Serving Chianti with either a red sauce pasta or a creamy pasta Alfredo with Merlot (or a crisp Pinot Grigio) and the meal becomes an experience. Italian wines - Chianti Classico or Pinot Grigio- are zippy and dry, but light enough to accompany heavy pastas. Both of these varietals are fairly acidic, so if your recipe contains high acidity ingredients, it might fare better to serve a Merlot. Feel like venturing out? Pick up a Muscadet (a white grape varietal similar to a Riesling but a little lighter and more flavorful) to accompany or finish off the meal. The Innocent Bystander 2010 Pink Muscato is a great new wine in a small package. It comes in a half sized bottle (375ml) with a crown seal cap, making it fun and different. It’s just the right size, and just sweet enough. If you’re still lost or want to dig deeper to find that perfect pairing, the internet is a great place to start. Do a little research based on the ingredients you are cooking with, break the recipe down holistically, and pair accordingly. The internet is an excellent resource for suggestions. You can also ask your local wine retailer or bar for assistance

If you’re serving pasta... I f you’re cooking turkey... Wine and Italian food- it’s hard to think of one without the other. Thanksgiving usually means whipping out the old family recipe

HOLIDAY TREATS

Award-Winning Holiday Cakes, Cookies, Chocolates, Gourmet Gifts, and More.

GRESKO’S DELI •BAKERY 647 East Idaho Street • Kalispell, M0ntana 406.755.0336 • www.greskos.com

406 Woman

People & Places

p.46

406 WOMAN

406 Man

Call him Glacier National Park’s photographer. Call

him one of the best newspaper photojournalists in the Flathead Valley. Whatever you call Chris Peterson, you can certainly be assured that with his photography and stories you’re getting an intimate glimpse into places in our backyard most of us don’t even know exist. By Maggie Neal Doherty Photo by Olivia Lewis-Peterson

Peterson, who lives with his family in Columbia Falls, has racked up quite a resume of photographs and stories since he first moved to the valley in 1998 to take a job at the Hungry Horse News. Raised in a small town in New York, Peterson’s first love of nature began with his grandparent’s dairy farm. “I grew up running around in the woods,” said Peterson. He attended college in New York and graduated with a degree in English. His first professional job was writing copy for a pet supplier catalog. He began photographing when he became a reporter at a small newspaper. The newspaper required all journalists to provide their own photographs. Peterson, at this point, wasn’t a photographer. However, he knew a professional wildlife photographer and asked for advice. “He told me what to do and what to buy, so I did.” While trout fishing in a stream in New York he dreamed of Montana. In the spring of 1998 he was offered a reporting job at the weekly Hungry Horse News and with his wife and their three children, moved west. He became the editor of the paper, but after seven years of work, he decided to resign and launch his own quarterly magazine, Glacier

Park Magazine. “I thought it’d be cool to start the magazine. I wanted a magazine that was ad-free, that celebrated the Park and gave back to the Park,” he said.

Although he’s not the editor of the newspaper anymore, he remains on its staff while also serving as the sole employee for Glacier Park Magazine. His iconic photos of wildlife and wild lands appear weekly in the newspaper.

While trout fishing in a stream in

New York he dreamed of Montana. In the spring of 1998 he was offered a reporting job at the weekly Hungry Horse News and with his wife and their three children, moved west.

To celebrate Glacier’s centennial and to satisfy his own desire for adventure, Peterson embarked on two incredible journeys in Glacier and documented both. His first project, in 2009, was “100 Days in Glacier.” His goal, at first, was to simply shoot the Park for one hundred consecutive

406 WOMAN

p.  47

days, however, he noted, the projected evolved from its first idea. Not only did he take photographs for one hundred days in all corners of Glacier, he also chose to use actual cameras in use during the Park’s first one hundred years. Glacier supports 260 species of birds and Peterson wanted to photograph one hundred species on film. He was able to capture 82 different birds during the length of his project. His journey was documented in the December 2009 edition of his magazine, titled, “100 Straight Days in Glacier: A photographic journey celebrating the Park’s first century”. This past July, he upped the ante and decided to add another adventure to his long list of epic hikes. Calling it the “Gentleman’s Journey” , Peterson hiked one hundred miles in ten days, starting from the Walton Ranger Station and culminating the trek at Bowman Lake. The weather was a challenge; he trudged through eight inches of snow in sneakers when crossing over Pitamakan Pass. But the worst part, according to Peterson, was forgetting his thousand dollar camera lens on the side of the Park Creek trail. Incredibly, much too his luck and because of the remoteness of the trail, he returned, two weeks later to find the missing lens. And it still worked.

The most outstanding part of his journey, which is captured on film and showcased in the latest edition of the magazine, was his intimate observation of a black bear swim with a moose in a small lake near the Waterton River. In total, he saw six moose during his backpack from the southern corner of Glacier to the northern edge. “It was a very moose-y trip,” he reflected. While wildlife was abundant, people were not. “I saw very few people.”

With his two centennial celebration

outstanding part of his journey, which The most is captured on film and showcased in the latest edition of the magazine, was his intimate observation of a black bear swim with a moose in a small lake near the Waterton River.

adventures accomplished and beautifully documented, Peterson is looking towards next summer and new hiking routes through Glacier National Park and the Bob Marshall Wilderness Complex. “People seem to enjoy the adventures, so I’ll keep going on them.” Although, when you read his stories of wildlife encounters, including having four wolves bark at him, you believe that Peterson is not just hiking through rain and snow to satisfy our own curious nature, but that he really, really enjoys the adventure too.

p.48

406 WOMAN

Garden of 1000 Buddhas By Raquel Castellanos

Construction has been in full swing this summer at the Garden of 1,000 Buddhas, in Arlee, Montana, located on the Flathead Indian Reservation. Under the dome-shaped, blue summer sky, four of the eight interior walls have been erected. The central statue of Yum Chenmo, the ‘Mother of all Buddhas', has come to life with spectacular, traditional color and gold leaf, applied by expert Stupa and statue artist, Lama Sonam Tsering. The Garden, located at the Ewam Buddhist Center, is the vision of Tibetan teacher, Gochen Tulku Sang-ngag Rinpoche.

orn in Tibet, Gochen Tulku Sang-ngag Rinpoche spent nine years imprisoned by the Chinese communists where he studied with several profound Tibetan Buddhist teachers. Upon his release he traveled to India and met with His Holiness the 14th Dalai Lama, who advised him to study with the world-renowned teacher, Dilgo Khyentse Rinpoche. After spending 14 years serving and learning from Dilgo Khyentse Rinpoche, Tulku Sang-ngag Rinpoche established a nunnery and monastery in Nepal to house and support Tibetan Buddhist monastics in exile. In 1993, Rinpoche made his first visit to the West and after several visits to Montana, he decided to establish a center in Arlee, in order to preserve the endangered Tibetan Buddhist lineage of teachings.

In 1999, Ewam was established in the Jocko Valley. The configuration of the landscape reminded Tulku Sang-ngag of the descriptions of

At the center of the Garden is Yum Chenmo, “The Great Mother of Transcendent Wisdom” representing the union of wisdom and compassion, the mother of all Buddhas.

sacred sites in ancient Buddhist texts. The valley sits in the center surrounded by gently sloping mountains, shaped as the petals of a lotus flower. This site would serve as the perfect place to establish a center to teach and preserve his Buddhist lineage and to establish a public garden dedicated to peace. The sacred history of the land, located on the Flathead Indian Reservation, was instinctively recognized by Tulku Sang-ngag.

406 WOMAN

Meeting with tribal elders to seek their permission and blessings to build this garden of peace was of profound importance to Rinpoche. In seeking the blessings of the tribal people, who have prayed over this land for many generations, a special and intimate relationship has been forged over the years between them and Tulku Sang-ngag. Tribal leaders and community members will have a prominent role in welcoming the Dalai Lama to the Jocko Valley. In developing the Garden, Tulku Sang-ngag incorporated the circular configuration of the dharma wheel, the symbol of the Buddha's teachings. The eight spokes point to the eight directions, symbolizing the Buddha's Noble Eightfold Path to Enlightenment. Casting the first statues in 2000, dedicated Ewam students developed the molds and concrete mixture for the 1000 Buddha statues, which will sit on the eight throne walls representing the universal principles of the path: Right View, Right Intention, Right Speech, Right Action, Right Livelihood, Right Effort, Right Mindfulness and Right Concentration.

he progress to complete the garden has been steady this summer, building toward a $1.2 million goal.

At the center of the Garden is Yum Chenmo, “The Great Mother of Transcendent Wisdom,” representing the union of wisdom and compassion, the mother of all Buddhas. After the tragedy of 9/11, Tulku Sang-ngag decided upon this feature of the Garden in order to pacify the rising negativities of our time. The majestic, 25-foot tall statue sits at the hub of the wheel gazing peacefully upon the 1000 Buddhas that surround her.

In the fall of 2009, His Holiness the 14th Dalai Lama, the spiritual leader of the Tibetan people in exile and winner of the Nobel Peace Prize, accepted Tulku Sang-ngag's invitation to visit and consecrate the Garden, upon its completion. The Garden is planned as an international peace center and will be open to the public year-round welcoming people of all faiths. And so the small but determined spiritual community that makes up the Ewam Sangha, along with the vast array of volunteers who offered their support, have been working in earnest to build this Montana field of dreams and pave the way for a visit from the Dalai Lama.

p.  49

The progress to complete the Garden has been steady this summer. With a 1.2 million-dollar goal, funds to build the Garden are needed while generous hearts from across the globe are heeding the call to action. Holding fundraisers this summer in Missoula, Los Angeles and Whitefish, Montana, many dedicated volunteers are traveling tirelessly in support of the Garden. In Los Angeles, long time students of Tulku Sang-ngag hosted a Beverly Hills event that was attended by actress Sharon Stone. The Green Tea House and Haymoon Resort in Whitefish sponsored two lively events with a goal to raise funds for the Heart Sutra feature in the garden. The Buddhist prayer represented by the Garden’s central figure, Yum Chenmo, will be displayed in eight languages. Success from these events has translated to rapid building on the ground as almost half of the throne walls have already been erected this summer. Statues makers are busy in the Missoula and Arlee Buddha barns and have successfully cast over 600 statutes to date. Dedicated volunteers are in busy in Bozeman, Montana, currently organizing a Buddha Garden benefit scheduled for October 28 at the Emerson Center for Arts and Culture. Many of these fundraising events have included live music by the Joan Zen Duo, who are devoted students of Rinpoche's. Ewam’s resident Tibetan nun, Ani Tsering Wangmo, sings traditional mantras and songs for eager crowds. With traditional Himalayan art imported for the live auctions, and other locally donated items, the evenings have provided the opportunity for Montanans to learn about the Garden and the plans for the Dalai Lama’s visit. Tibetan Buddhist monk, Namchak Khenpo, the brother of the Garden’s visionary creator, will speak in Bozeman about the concept for creating this Garden as a pilgrimage place of peace.

The question we are asked most often is: When is the Dalai Lama coming? As His Holiness is now 75 years of age, we are working diligently to build this profound garden of peace, and must complete the construction of the garden prior to scheduling a date for its consecration. To find out how you can help to make this Montana field of dreams a reality, contact Raquel Castellanos at (406) 824-0938. If we build it, he will come!

406 WOMAN

p.50

Book Review Sponsored by

862-9659 - 242 Central Avenue, Whitefish Below Copperleaf Chocolat Co.

THE REMBRANDT AFFAIR BY: DANIEL SILVA Daniel Silva is a master of writing popular spy novels, but I think this time he has out-done himself. This tale spans 50 years and combines the theft of Rembrandt's " Portrait of a Young Woman " with the story of how the Holocaust caused the painting to be stolen from its original owner in Amsterdam during W W II. Now, many years later, Gabriel Allon is retried from his life as a spy and art restorer. He and his wife Chiara have retreated to Cornwall, hoping to find peace and solitude. His old friend and art dealer Julian Isherwood, has come to visit for a reason - he is sure Gabriel is the only one that can solve his problem. Julian's art restorer was murdered while restoring " Portrait of a Young Woman "

The Black Cat Martha Grimes

BOOK REVIEWS BY JOAN G. SMITH

and Isherwood's client has paid $45 million to Isherwood for it. The murderers stole the painting and the path to recovering it leads Gabriel on a quest from England to Amsterdam and on to South America. The cast of characters are a remarkable mix of former Nazis and their relatives, a beautiful London journalist, Zoe Reed, and a billionaire, Martin Landesman whose headquarters are now in Switzerland. There is true evil here, and the facade presented to the world is quite different than the true objectives of those that will do anything for money. The threat to the world as we know it is real.

Richard Jury returns with his host of entertaining and eccentric friends making cameo appearances! This novel, just out in April, 2010, reminds us how charming Supt. Jury can be, with that analytical sense of humor as well as getting to the truth where a murder (or murderers) is involved.

that are way ahead of the game. Morris is kidnapped or disappears! What next says her owner, a small girl named Dora, who knows a Spotter when she meets one and experts Jury to find her cat ! She lives at the pub with her guardian and when another black cat comes to the pub, Dora knows it is not Morris.

A beautiful woman, dressed to the nines, is discovered shot at point blank range, on the patio of the Black Cat Pub in Chesham, England. The only, witness is a black cat, Morris, and Jury wants the cat to share what she saw. Before we know it, there are three black cats, and a very clever dog, Mungo,

Of course, one beautiful girl murdered is not enough, and it seems each of them works with escort agencies, as a second occupation. Beautiful, very expensive high heeled shoes seems to be the best clues and ones these poor girls definitely have in common.

Kitten’s First Full Moon By Kevin Henkes The children’s book, Kitten’s First Full Moon, written by Kevin Henkes, is a book to treasure. It is not a new book, but it is a book that should always be kept stocked on all bookstore shelves. The story is simple and sweet, and one that my children always keep on their bedside nightstand. The story begins with a gentle, white kitten looking at her first full moon from the back steps of her home. “When she saw it, she thought, there’s a little bowl of mild in the sky. And she wanted it.” And so begins her night time journey to find that bowl of milk. She

This book. out in the summer of 2010, is truly captivating. The large size of the book is deceiving - the pages fly by and the reader really doesn't want it to end. The characters become your friends and enemies, and my book group, who are vociferous in their opinions, all agreed on this one - wonderful! Daniel Silva is the number one New York Times best-selling author of several novels. In 2009 Silva was appointed to the United States Holocaust Memorial Museum Council. Published: G. P. Putnam's Sons

The plot is fun, the dialogue is great, but the part the cats and dogs play in this story is wonderful. Jury has a way with animals - they like and trust him. Maybe the fact that Martha Grimes dedicated this book to: My Old Cat , Blackie, November 1989 - April 23, 2007 tells it all! Martha Grimes lives in Washington, D.C. Published: VIKING Penguin Group (USA) Inc.

Children's BOOK REVIEWS By Kristen Pulsifer humorously travels through small patches of lightening bugs, grassy fields, tall trees and little ponds, desperately searching for that bowl of milk. What does she finally discover? Well… an exciting adventure! Kevin Henkes won the 2005 Caldecott award for his illustrations in Kitten’s First Full Moon. The illustrations are done in black and white, lending itself perfectly to the effortless night time adventure that an innocent kitten embarks on. Once you and your children read this story, it will become a true family favorite.

p.52

406 WOMAN

By Joey Nelson , Montana Bowhunter of the Year 2010 My love for the outdoors started early. Once the chores were done, I was out the door exploring, either riding my horse or bike, camping, swimming, building forts and having -sleep outs under the stars. Then, fifteen years ago I met this hot guy who invited me to go bear hunting with him, all along assuring me that we were simply going for a hike. I was into that and the guy! (He’s now my husband.) Not long after our bear hunt, which is what I recall as our first date, he set me up with a Hoyt bow and I started shooting. For a couple of years we traveled around to 3-D archery shoots, and when he was hunting I would follow along in his footsteps as an observer. After about a year of following, I asked him if I could take the lead and try hunting, not knowing how the outcome would affect me. But it didn’t take long for me to harvest my first animal, and immediately I was hooked! For me, hunting is an amazing way to enjoy the outdoors. Nothing compares to being out in the fresh Montana air with a bow in my hand, enjoying quality time spent with either my husband or friends.

My husband, Jesse, was the first person I’d met who was a hunter, and it still amazes me that his sport has become my sport. I prefer archery hunting over rifle hunting, but you can find me out during both seasons. Archery hunting puts a hunter in close proximity of the game, which I prefer because it is more exciting and challenging. I’ve had wildlife so close I could reach out to touch them. Archery Season starts mid August and goes through mid October. The weather is typically milder for archery hunters than it is for the October/November rifle hunters. There are many days that braving the cold conditions seems unbearable; but once I get myself away from the warm coffee and furnace found in our camp, I am ALWAYS glad I went hunting. And, those are typically the days when something exciting crossed my path.

I’ve had wildlife so close I could reach out to touch them.

Besides harvesting many species over the past years, one of the most exciting accomplishments that has come from my bowhunting abilities is during the 2010 Montana Bowhunters Association Convention this past spring in Billings, I became the first female ever to receive the “Bowhunter of the Year Award.” This was a surprise and an honor. The fact that someone had thought enough of me to nominate me for that award was incredible. My friend Nate nominated me because he had witnessed my passion, determination and positive attitude while rehabilitating a broken elbow and torn ligaments in my right arm from a tumble I had taken that winter. After three months of therapy, I had a few months to get myself back to shooting my Hoyt bow well enough so I would be ready for the upcoming archery season. My determination paid off, and I ended archery season by filling my elk, deer and antelope tags. When my husband and I are not in the field , we currently hold jobs in the sportsman industry. He is in sales and I am teaching archery to adults at a local guest ranch.

Marci Yamasaki

p.  53

406 WOMAN

Wild Game Recipes

Wild Game Gyros

Cook Time: 1 hr 15 min l Yield: 6 to 8 servings Times: Prep 30 min l Inactive Prep 2 hr 0 min Cook 1 hr 15 min l Total: 3 hr 45 min

Ingredients

1 medium onion, finely chopped or shredded 2 pounds ground lamb, or wild game meat ( I use Elk) 1 tablespoon finely minced garlic 1 tablespoon dried marjoram 1 tablespoon dried ground rosemary 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Tzatziki Sauce, recipe follows

Directions

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or overnight, to allow the mixture to firm up. Preheat the grill to high. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce:

16 ounces plain yogurt 1 medium cucumber, peeled, seeded, and finely chopped Pinch of kosher salt 4 cloves garlic, finely minced 1 tablespoon olive oil 2 teaspoons red wine vinegar 5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium

mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. You can store in a refrigerator, in an airtight container, for up to a week. Yield: 1 1/2 cups

Morel Mushroom Lasagna Filling

2 tablespoons (1/4 stick) butter 1 pound mushrooms, sliced - ½ morels, ½ white button mushrooms 3 garlic cloves, minced 2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped 1 cup dry vermouth

White sauce

4 1/2 tablespoons butter 4 1/2 tablespoons all purpose flour 4 1/2 cups whole milk 2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces) Ground nutmeg 1 9-ounce package oven-ready (no-boil) lasagna noodles 1 pound whole-milk mozzarella cheese, thinly sliced

For Filling:

Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.

For White sauce:

lMelt butter in heavy, medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg. lSpread 2/3 cup white sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over the noodles. Then, spoon 2/3 cup white sauce over artichoke mixture. Top sauce with 1/4 of mozzarella. · lSprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, and then the remaining white sauce. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate). lPreheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.

proudly presents the

THOMAS MARRIOTT

t e t r Quafeaturing...

Eric Verlinde, Piano Evan Flory-Barnes, Bass D’Vonne Lewis, Drums from Seattle Be Sure To Attend One Of These Free Venues: Thursday, Nov. 18th - 8 p.m. - Whitefish Lake Restaurant - 862.5285 Friday, Nov. 19th - 8 p.m. - Blue Canyon - 758.2583 Saturday, Nov. 20th - 7:30 p.m. - Tamarack Brewery - 844.0244 Sunday, Nov. 21st - 7 p.m. - Bigfork Inn - 837.6680

“Thomas Marriott is a truly great jazz trumpet player” — Maynard Ferguson

Special Thanks To The...

ANOTHER SINGER & SIMPSON PRODUCTION

and

here’s Still Time!

Become a member of BMCA and receive discounted season passes By: Maranda Johnson

If you are not familiar with the rustically retro blue bus with the giant hand painted snowflakes you see driving through Whitefish, it’s the original ski bus, it belongs to the Big Mountain Commercial Association BMCA) founded in 1998. The blue bus, plus two others, chauffeurs an average of 55,000 riders a year up to Whitefish Mountain Ski Resort. This nonprofit organization does not receive any local or federal government funding, all their financial backing comes from private entities and memberships. When a company becomes a member, they are rewarded with two $400 season passes, $550 for their employee passes and other spiffs. The member’s get add space on the ski bus and are listed on the BMCA’s website. The buses make regular stops at member’s business and hotels before making the winding journey up the mountain. If you’ve already purchased your season ski pass, not a problem, your business will be refunded the difference.

Rick Cunningham, executive director and self-proclaimed “Head Goffer”, has been running this $1,800/day operation since 2006. Rick graduated from the University of Montana in 1977 with his PHD in higher education leadership before packing his bags and heading to a small college in West Central Minnesota where he was their athletic trainer for 15 years. He dropped his career come back home to Montana to spend time and care for his father in 1998. Since taking over BMCA, Rick has been running and operating his company as frugal as possible. He is the business’s only employee and works out of his home, keeping overhead costs at a minimum. “With my experience with nonprofit, there is a bench mark that you need to have 6 months of operating costs in savings to be considered a solid non profit. We are finally getting to be where we need to be with cash on hand.” With his expertise and knowledge, BMCA has become a stable and successful business. “We’ve been good, the last 6 years, our cash on hand is $170,000, and when we started it was at about $40,000.

p.  55

406 WOMAN

With operating costs of $300,000 a year, BMCA provides the snow buses, the shuttle on the mountain, and road maintenance for Big Mountain Road, costing them almost $70,000 a year. BMCA’s receives almost half of its income from Whitefish Lake Mountain Resort, making them their largest financial supporter. Besides membership and private entities, Whitefish Mountain Resort business’s pay an assessment of a certain percentage of their gross income to BMCA for their outstanding benefits they provide. The ski buses not only transport eager skiers, snowboarders and curious tourists, but also many hard-working employees. This service frees up the chaotic and already packed. parking lots but also drives traffic flow to their businesses. “One of the pluses too for being a member,“ Rick states, “If you have concerns about what is happening with WFMR, The CEO is the VP of my organization and he typically is at our monthly meetings. You’ll have his undivided attention for about an hour and a half.”

BMCA pushes forward to obtain their goal of being able to run the busses during the busy summer season and perhaps even be able to run the buses later at night during the ski season. There are a few obstacles in the way, but they will hopefully be able to get there soon with local support. BMCA’s ultimate goal is to help local business as much as possible. Rick tells me, “We’re trying to really build a great corporative peace between off-mountain businesses and Whitefish Mountain Resort. Working to group together to help everyone succeed.” With a community mission like that, how could you not want to become a member of this organization/ apart of this movement? It’s not too late to join and still receive your discounted pass of $400. If you’ve already purchased your pass you will be refunded the difference when you become a member. Help minimize traffic, eliminate potential car accidents and the environment!

406 Woman

Pets & Garden

p.56

406 WOMAN

Preparing your Equine Friends for the Winter

There are some basic steps to follow to insure the comfort and health of your By: Bob Westin and Nancy Howell of CHS.

Equine friends during this winter allowing them to emerge next spring ready, willing and able, happy and most importantly, healthy.

et's start by evaluating your horse’s current physical condition by calculating your horse’s body score. The body score evaluates the condition of your horse and can help you insure good health, breeding health, performance and basic metabolic functions. Once you know the general condition of your horse you can treat and feed correctly from there. Make sure to ask for professional help so you don't cause any harm or spend more money than you need to. There is a publication by the University of Maine that provides a detailed understanding of body scoring horses. It can be found at www. umaine.edu/publications/1010e/.

Generally speaking, each horse should receive 1.5% to 2% feed per body weight per day. Each horse is different, so you have to consider their working level, their current body weight (body score) and particular needs, get good advice and use your best judgment. If you use more than one type of feed, remember this figure includes all feed given. Plan to have enough hay and supplemental feed on hand to last until next spring’s hay crop. Have your hay tested (CHS provides testing) so you know what the protein level is and be sure of its quality. If you have more than one horse in the same living area at feeding time, make sure they all have access to enough feed for each horse, and make sure there is not an excessive amount of shuffling around at feeding time, where some horses may not get enough.

If your horse is on the thin side at this time of the year it is important to really work toward 'puttin the pounds on' so they will have some fat reserves to use this winter. If your equine is older, thin or sick, invest in a good rain sheet or blanket. If your

406 WOMAN

equine had a problem this summer or lost weight, it is advisable to have an overall checkup by your veterinarian. For horses that have a hard time keeping the weight on (which is usually senior horses), you can feed them Equis Golden Senior, which will keep weight on. You can also top dress Golden Senior with Equis Rice Bran Pellets (high fat, high fiber). For more information go to Equis. com.

Mineral Blocks: Don’t be deceived by “Trace Mineral” blocks or salt blocks. These blocks DO NOT have a complete mineral balance. Over 90% of a trace mineral block is salt. Get a “Complete Mineral Supplement” block. Like a Purina Free Balance 12/12 Supplement Block. These blocks are good for use year round. They contain all the macro & micro nutrients along with Vitamins A,D,E & B, plus Selenium, which is deficient in our area. It also has added Biotin for hoof health. Have a dental exam at least once a year, and fall is the best time to do that.

De-worm with a recommended de-wormer (after the first hard frost is best) and make sure they are up to date on their Rhino and Influenza vaccine. While the weather outside is not yet 'frightful' take advantage of it and thoroughly inspect winter accommodations. Check fences for loose or downed wire and boards. You must have an adequate supply of fresh water even throughout the winter. Check your stock tank de-icer/heater and make sure it will make it one more season and not fail when it gets -10 below zero. Make sure your equine has shelter from the wind and winter storms.

Last but not least, don't forget when you are done riding for the season to have your Ferrier pull the shoes and trim your equine’s hooves. Bare hooves that are properly trimmed are safer on ice than the shoes your equine wore this summer and fall. A good Ferrier should advise you properly, but if you’re not sure, seek additional professional advice.

Feel free to call CHS for advice or assistance. CHS Country Store 755-7427, 1st Ave W. N. next to Walgreens. Along with professional advice, we supply horse feed, horse health products, vaccines, mineral blocks, feeders, stock tank de-icers, livestock heaters and tack.

CHS Country Store

p.  57

p.58

406 WOMAN

ven though there’s a definite chill in the air, it’s actually a perfect time to plant perennials, shrubs and trees. Most of them are dormant during this season, which reduces the shock to the plant, as well as giving you a big head start for the spring season. As long as the ground isn’t frozen you can plant, and it’s actually a lot less work than waiting for spring.

How to plant trees and shrubs

The beauty of buying shrubs and trees in the fall is it’s the time to find great deals since many nurseries want to reduce their inventory before winter. To ensure you’re buying a vigorous plant, take a close look at a couple of features. If there are still leaves on the plant make sure they look healthy – if they’re shriveled or diseased looking, don’t buy it. Also check stems for pliability. If there are areas that break easily, the tree or shrub was obviously seriously stressed throughout the summer. Pass that one up, too. The most important aspect of planting a tree or shrub, regardless of the time of year, is preparing the hole. It’s not glamorous work, but it can make the difference on whether it lives or dies. Dig the hole at least twice as big as the container or root ball. Expand it even further to promote root growth if your soil is particularly heavy.

Adding organic matter directly into the hole to improve the soil condition is not recommended since the plant has a tendency to thrive until the roots hit the native soil. It may cease to grow and oftentimes will die. If your soil is extremely horrible, such as mostly rock or heavy clay, it’s best to amend the entire area or create a raised bed where the soil can be more reliably altered. This involves a whole lot of digging, but the end result is worth the effort. Thankfully, there’s no need to dig the hole deeper than the height of the container. Planting the tree or shrub deeper than how it stands in the pot is detrimental, so keep the hole the same depth. If you dig too deeply, simply push native soil into the bottom.

Water the tree or shrub thoroughly while still in the container. Gently dump or pull it out of the pot, set it into the hole and add soil. Water the plant when you fill the hole about half-way with soil. Finish filling in the hole with soil, and water thoroughly once again.

p.  59

406 WOMAN

Mulching with bark chips (or some sort of organic material such as ‘Glacier Gold’ compost) helps retain moisture, as well as regulates soil temperature. Just be sure to keep the mulch a few inches away from the stem or trunk. Give the plant a deep watering once a week until the ground freezes. Once spring hits, the tree or shrub is in the ideal position for exceptional growth from the beginning, and doesn’t take quite as much fussing. Water weekly for the first year to ensure it has a good start.

Perennial favorites

Fall is great for planting perennials, too. Follow the same guidelines as planting shrubs; although, you don’t have to be as ambitious when digging the hole. Dig it slightly larger than your container, place the plant in the hole and water well - fill in with soil and water again. Mulch is a good idea no matter what you plant.

For those who are looking for hardy choices of perennials, consider the following selections of perfect plants for our challenging Montana climate:

Perovskia –

This durable plant, also called Russian Sage, has silver foliage and lavender purple blossoms along the nearly 4-ft tall stalks. Cut it back every spring for vigorous growth.

Salvia –

There are hundreds of varieties of sage, but the ‘May Night’ and ‘Friesland’ are two of the top producers. They bloom from midsummer to frost with deep purple spikes.

Cerastium –

Commonly called Snow-in-the-Summer. Small white flowers cover low-growing silver foliage from early to mid-summer

Painted daisies –

These flowers make a statement. Bright colors in pinks, reds and whites brighten the garden by mid-summer.

Black-eyed Susans –

These brilliant fall bloomers are perfect for the late season garden, as well as providing winter interest by leaving the spent seed heads.

Echinacea –

Another good one for the winter garden is the purple coneflower. Light purple daisy like blossoms are a draw for butterflies, as well as long lasting flowers throughout the latter part of the season.

Daylilies –

There are flowers for every color palette; Daylilies make a dramatic mass planting with summer long blossoms.

Lamb’s ear –

Aptly named since the leaves are soft and fuzzy, Lamb’s Ear has an aggressive streak that’s best put to use in difficult areas. The silver-grey foliage looks great as a low border along pathways.

Ornamental grasses –

With varieties sporting burgundy blades or feather-like seed heads, grasses add vertical interest to the garden, as well as providing habitat for visiting birds.

Text and Photos by AMY GRISAK

Affordable health care plans for the child in your life. For uninsured children, medical care for injuries and illnesses can be expensive. Fortunately, medical coverage isn’t. At Clear One Health Plans, we offer individual plans for children that are simple, reliable and affordable. Any family member can apply, so it’s the perfect way to cover a grandson or niece. And coverage may be approved in as little as three days, so you can take care of the child in your life when they need it most. Which, with kids being kids, is right now.

Wiping out his knee playing basketball shouldn’t wipe out his college fund.

Call 888-863-3637 or your local insurance agent

www.ClearOneHP.com Clear Choice Health Plans is not affiliated with, sponsored or endorsed by Assurant Health or any Assurant company or affiliate. The CLEAR CHOICE HEALTH PLAN product is not related to the CLEAR CHOICE health insurance product offered by Assurant Health.

09CLR-066M Clear One “Crutches” Ad

406 Woman

Health, Family & Wellness

p.62

406 WOMAN

indful Living By Lee Anne Byrne, LCSW

It is that time of year! Flathead Valley residents must be mindful of light and our emotional well being. As the hours of day light shorten, our moods and/or restful

sleep may take a downward turn – in some cases, even a very deep plunge! If you commonly experience either “the winter blues” or are full of depression, beginning somewhere in the fall and winter months, with improvement in the spring, you may be a light sensitive person living in a “light on light” winter climate! Some of us may not develop a depressed mood as much as we develop challenges sleeping efficiently. Some of us may even experience bursts of energy when we really should be going to bed.

Melatonin is a sleep related hormone secreted by the pineal gland, deep in the brain. More of this hormone is secreted when it is dark. Thus, as day light lessons, melatonin production increases. Melatonin has been linked to symptoms of depression. Also, its’ increased production alters our “internal clock” or circadian rhythms, putting us out of sync with our daily routines, leading to energy and sleep challenges. Mood symptoms can range from just plain “blah”, to the inability to get out of bed or to simply function. Some of us may even have suicidal thoughts. The more serious end of the spectrum is called “Seasonal Affective Disorder” (SAD) and is a diagnosis which can only be made by a qualified mental health or medical professional. The good news is that this can often be rather easily “treated”… with light. In fact, the National Mental Health Associations’ web site (www.nmha.org) reports that up to 85% of people who suffer from SAD can return to a symptom free winter by living with light therapy. If suicidal thoughts are involved, please consult with a qualified medical or mental health care provider, immediately.

For many of us, to live healthy, satisfying lives through the Flathead Valley winters, we must be consciously aware of our light needs. For those who have less severe symptoms, simply being mindful of the need to get outdoors for an hour a day, and actually doing it, may be enough. Do not be discouraged by a cloudy day when you are thinking that you need light exposure. There is still 300- 500 times the light of ordinary indoor lighting supplied outdoors, by a cloudy day. Others may need full spectrum light box exposure to eliminate or reduce our winter mood and sleep challenges. Light boxes contain the same variety of light as the sun’s rays, and at a much more intense level than most of us are exposed to in the winter. This exposure even

For many of us, to live healthy, satisfying lives through the Flathead Valley winters, we must be consciously aware of our light needs.

comes without the harmful impact of natural sun light. You simply sit in front of this light box for 15-30 minutes/day. Some people may require longer periods of time. The time spent in front of the light box usually occurs in the morning hours, before you begin your day.

You may be thinking, “YIKES, adding 15-30 more minutes to my morning routine, NO WAY!” With a little creativity and applied intention, you can bypass needing to complicate your morning routine. You do NOT look continuously at the light. You simply need to sit within 12-24 inches of the light box and occasionally glance at it momentarily. The rest of the time you can be watching the news, reading, eating breakfast, putting on your make up, talking with your family, writing your grocery list, etc., etc.

Light boxes range in size and price. The most common price range is $140 - $280 and a bit of savvy shopping will lead to a light box at the lower end of the range. Some stores now carry light boxes, and an internet search will certainly result in multiple options. A light box is an investment that will last for years. If you find yourself hesitating to spend the money, consider what you would spend on medication if your situation continues to go untreated. So, fellow Flathead Valley people, please, be kind to yourself this fall and winter if you suspect you are someone whose mood is impacted by our limited exposure to sunshine. Talk with your physician, therapist or qualified alternative health care practitioner about light therapy. Get outside even on those gloomy days and try a light box. In the unlikely event that the light box does not work, check back in with your health care provider about other options. In the meantime, “THINK SUNSHINE”!!!!

“To us, it’s personal.” Women appreciate a personal touch. And FamilyBorn offers just that — a full range of maternity and gynecologic care to women of all ages, in a comfortable setting, with an emphasis on each woman’s individual needs. Our goal is to forge a partnership with our clients by providing information, guidance, home visits and emotional support through pregnancy and other health events in the lives of women.

Julie Bates, CNM

Jana Sund, CNM

Call our office at 751-8009 to schedule a free consultation.

www.nwhc.org/familyborn

Follow your inner compass.

2011 OUTBACK 2.5i LIMITED Road-gripping Symmetrical All-Wheel Drive standard. Test-drive the 2011 Outback and begin your adventure today.

LOCALLY OWNED AND COMMUNITY INVOLVED

SUBARU

JOHN SIMPSON SALES MGR.

JUSTIN BOYLAN SALES

ROD KUNTZ SALES

JON GRUBB SALES

6219 HWY. 93 SOUTH | WHITEFISH | 862-2571 | www.DonKsubaru.com Just 10 Minutes North Of Reserve On Hwy. 93

p.64

406 WOMAN

olding for the Holidays

By Denise Dryden, Parent Coach

As the leaves start to fall and the evenings get chilly, we can feel the end of fall and the approaching winter here in Montana. We know the next few months will bring a series of significant family holidays. From Halloween to Thanksgiving to Christmas or Chanukah…ending with the arrival of the New Year, we are aware that these two months of the year allow us to feel more connected to the people we love, yet is also brings up a whole bunch of emotions and family stuff. As a parent, now is a good time to take a few moments to see what the approaching months may bring to you and your family.

I am going to be brutally honest, for most of us, we take in a deep breath and brace ourselves for the rush of costumes, decorating, family travel plans, meal preparations, shopping, shopping, more shopping. We go to recitals and performances, work celebrations and parties. We spend time and energy traveling or preparing for travelers. This is a time of getting together and celebrating for most of us. And for some, it can also be a time of memories and the lack of belonging, and emotions that are difficult to share.

ften when we believe we are tabling our feelings, our struggles, and masking them, they seem to seep out sideways, at times when you don’t want them to. It is also the time when we are eager to table the hard things in our lives. The struggles a child is having in school. The stresses in our marriage. The worry over money. The grief of missing a loved one. We have a way of stopping all of these very alive, very real issues and putting them aside till after the holidays. Do you? I know I did. I wasn’t going to make life more difficult by switching teachers or schools for a child that was struggling. Wasn’t going to think about my work or when I could switch to a different job. Didn’t want to dig into my relationship with my husband. I just wanted to put a big, wonderful smile on for a short time and enjoy the smell of turkey from the oven, the sight of fresh snow falling, the sound of carols in the stores, the sight of candles, and presence of sweets in the house. It was easier. Or was it? Often when we believe we are tabling our feelings, our struggles, and masking them, they seem to seep out sideways, at times when you don’t want them to. They come out in a sharp edge with your kids or

What if we actually talked about what works, what doesn’t, and we made a plan to do only the things that worked for us?

your spouse. You get exhausted and use caffeine and sugar to keep up the energy. We can go into auto pilot, sort of checked out but happy. Sort of happy but maybe not all the way there, not really fully present. Our kids can get all amped up with the impending decorations, treats, parties and presents and the pace in the house seems to go so fast it is easy not to feel or pay attention to feeling. Yet somehow all of these wonderful, carefully crafted events and designs can leave us distracted and distant from the our kids, our spouse, the ones we love the most.. And some of the richness, feeling fulfilled, is missing.

How about we do something different in these months to come? What if we took stock of what we really want to do and did only those things that each of us really feels connected to? What if we sat down together and talked about what each of these key holidays mean to us as individuals, as a family? What if we actually talked about what works, what doesn’t, and we made a plan to do only the things that worked for us? What if we were able to say no to some of the shopping, the busy schedules, the invitations, and spent time together enjoying each other? What if we spent less on gifts and gave more in attention? Would that help make this time of year more enjoyable for you? Would that help make things more real and less stressful? As parents we have the opportunity at this time of year to guide and lead our children into a different way of doing things. In these next few months, let’s hold a vision for something different. Let’s hold a place in our hearts for connection. For honesty. For relationship.

Let’s hold the holidays for love.

406 WOMAN

p.66

Minute Fat Blast By Sam Glauber

Everyone thinks just because they don’t have a full hour to spend at the gym it’s not worth going. But you can still get a very effective workout in just 30 minutes. The key is intensity. If you don’t have a lot of time to spend at the gym; you have to make your time count.

Here is what a circuit of cardio intervals should look like. Push-ups Jog on treadmill Planks Jog on treadmill Side Lunges Jog on treadmill

15 reps 60 seconds 60 seconds 60 seconds 12 reps 60 seconds

By following the guidelines I’m going to give you, you can have a quick but productive workout in just 30 minutes. By pairing upper and lower body exercises studies have shown that you can burn as much as 300 calories in just 30 minutes. The key is to keep moving and not rest between exercises.

First thing is the warm-up. Since half an hour is not a lot of time you are going to use the first set of exercises done with no weight as your warmup; this will help bring your muscle temperature up and get your joints warmed up. Complete the following series of exercises with no weight and no rest between each exercise.

1. Side lunges (10) 2. Burpies (10) 3. Deadfish (10) 4. Slow Mountain Climbers (10) each side

You can find a video demo of these exercises here. http://www.youtube. com/WHITEFISHWAVE

Ok now it’s time for the workout. You’ll want little to no rest between each exercise.

The first thing you are going to do is what I call a complex. A complex is simply a series of exercise done with the same weight from the same starting position. This will allow you to move from one exercise to the next very quickly.

Complex 1

Bent-over Row 15 reps Push-press 10 reps Reverse Lunges 12 reps Squats 12 reps Rest 30 seconds repeat for 3 sets.

Bent-over Rows- Start with your back straight and lean forward at about a 45 degree angle. Pull the dumbbells to you ribs.

Once you have completed three sets of this complex it’s time to move on to what I call cardio intervals. This is a resistance training exercise done with 60 seconds of a cardio in between. You can pick any cardio exercise you want, treadmill, elliptical trainer or bike. I suggest picking something you can get on and off quickly since you will only be doing 60 seconds at a time.

Push-press- Start with the dumbbells at your shoulders and do a half-squat as you come up press the weights above your head.

Run through this circuit 2 times with no rest between sets. At this point you should have hit the 30-minute mark and workout is over. If time is tight it’s always better to get in a half-hour workout than not working out at all. If you spend your time wisely you can get great results from just 30 minutes 3-4 times per week. Remember the key to results in intensity. You have to make your workout hard and keep moving the whole time.

Starting November 1st The Wave will be offer a special 30min workout program. It’s set-up in small groups of no more than 10 people so you can get the best results possible. It will be offered twice a week at 5:15am, 12:30pm or 5:30pm. Go to the Wave’s website www.whitefishwave.com to find out more. If you want to jump-start your fitness this a great place to start.

1250 Baker Ave. Whitefish, MT 59937 862-2444

Sam Glauber is a NCSA certified Personal Trainer. He has worked with clients ranging from soccer moms to professional athletes. Sam cares about one thing; getting his clients results. He currently trains clients at The Wave located in Whitefish, MT. If you would like to find out more information about what personal training can do for you contact Sam at sam@whitefishwave.com or stop by the Wave.

B p.68

406 WOMAN

reast Cancer Prevention:

Wear pink if you want, but more importantly take your vitamin D and Iodine. By Kiersten Alton, RPH

October is National Breast Cancer Awareness Month. Most of us know someone affected by breast cancer. As a mother I want to do everything in my power to protect my daughter from this deadly disease. Thankfully new research is discovering simple nutrients which can dramatically decrease one’s risk of developing Breast Cancer.

I hope every person reading this article will finish it, listen to what I have to say and pass this information on to every female they know. I believe this disease is preventable and a few simple steps can have a huge impact, especially with young girls. The two main nutrients I am going to discuss are Vitamin D and Iodine. Inexpensive and easy to find. Both nutrients are lacking in the northwest and should be supplemented.

You need the sun to make vitamin D. Well you don’t have to be a rocket scientist to know that in the Flathead Valley we may not get enough sun all year long to produce adequate amounts of vitamin D. Vitamin D deficiencies have already been associated with elevated risk of about 20 cancers, including breast cancer. Amazingly, individuals with higher levels of Vitamin D (above 52ng/ml) had 50% lower risk of breast cancer. Wow, 50%, I like that. Yet, don’t you wonder why this information doesn’t seem to be mainstream yet. We, as women, need to tell each other. New recommendations suggest taking 3000-5000 iu’s of vitamin D3 a day. It is important to have a blood level of total vitamin D take at some point to make sure you are taking enough to be in the upper third of the range. Vitamin D is one of our fat soluble vitamins and can build up in the system so we want to also make sure our levels aren’t too high. New research out of The University of California is showing how vitamin D is critical for healthy breast tissue and preventing cancer cells from escaping into the blood stream. Children also need adequate amounts of vitamin D.

I believe this disease is preventable.

Now, on to Iodine. We all know about iodized salt. Well,

believe it or not, currently in the US up to 20% of the population is once again iodine deficient. We do not get iodine from the soil, only from sea vegetables and ocean fish. Your breast tissue needs 3x the amount of iodine as your thyroid to remain healthy. Iodine supplementation should be one of the main pillars of any breast cancer prevention program and possibly for treatment as well. The salt in processed food is not iodized and actually contains a chemical which is an iodine antagonist, meaning it blocks iodine receptors in your body making the problem worse. We need 6.5 to 12.5mg of iodine a day for healthy breast tissue. You can’t store iodine in your body so you need to get a little bit each and every day. Fibrocystic breast disease may resolve with adequate iodine. Iodine is the only trace element that can be ingested safely in amounts up to 100,000 times the RDA.

I believe this article has the potential to save lives.

I believe this article has the potential to save lives. What we do with the information is up to us. Thank you for reading and please contact me if you have more questions or need help. No female should ever have to go through breast cancer. My heart goes out to all the women and family members who have dealt with this deadly disease.

Free Monthly Women’s Heath Seminar The third Thursday of every month, 7pm at Big Sky specialty Compounding Space is limited please RSVP ph. 752-0499

Oct. 21st Bio-identical Hormones and environmental Influences on our health Nov. 18th Menopause, what in the world is going on with my body. Dec. 16th Is stress making you fat? How your thyroid and adrenals affect weight gain.

Jan. 20th Now that we know how the fat got here, how do we get it off? Feb. 17th Sugar Detoxification time.

March 17th Spring time, how do I get my energy and sex drive back.

April 21st Vitamin D, iodine and other critical nutrients to prevent breast cancer May 19th Hormones and Teenagers, please help!

June 15th Husband tune-up. Why they need testosterone.

p.70

406 WOMAN WOMAN   406

Three Decades of Christian Schooling

lot has changed over the last 30 years. Back then a gallon of gas was $1.20. The average new car cost $7,210. Inflation was over 13% and the average income was around $17,700 per year. Captain & Tennille and The Pointer Sisters were on the radio. The Empire Strikes Back was playing at the Liberty Theater and Dallas, The Love Boat, and Little House on the Prairie were capturing TV audiences at home. Many will remember 1980 as the year John Lennon was killed, or that the U.S. boycotted participation in the Summer Olympic Games in Moscow, Russia. Flathead Valley locals will remember the ash fallout from the Mount Saint Helens volcano eruption in Washington. A smaller group of individuals will remember 1980 as the year that Flathead Christian School opened its doors with 57 students in grades K through 6. Classes were held in the Evergreen Christian & Missionary Alliance Church gymnasium building, where eight teachers shared the task of beginning what would become one of the largest Christian schools in the state.

SCS is the only private preK-12 school in the Flathead Valley, filling a real need for families who want their children to get an excellent education founded solidly on a Christian worldview.

As growth continued, students were split between three locations. Kindergarten through fourth grade were in the Demarsville school, grades five and six at Central Bible Church, and seventh through twelfth at the original Evergreen site. God blessed the vision of the school’s founders, and SCS was offering a full high school program by the 19861987 school year. It’s first three seniors graduated in 1987.

With all this growth and change, it was decided that the school needed a new and distinct identity. So, on July 1, 2004, the school officially changed its name to Stillwater Christian School.

In 1992, through God’s faithful provision, the school was moved to its current location. New high school classrooms and a gymnasium were added in 1996, and further expansion of four classrooms was completed in 1999. With all this growth and change, it was decided that the school needed a new and distinct identity. So, on July 1, 2004, the school officially changed its name to Stillwater Christian School.

SCS is the only private preK-12 school in the Flathead Valley, filling a real need for families who want their children to get an excellent education founded solidly on a Christian worldview. While striving to meet high academic standards, the school is firmly committed to providing Christcentered teaching that is subject to the authority of God’s Word. Visitors are welcome to attend the Stillwater Snapshot, a one-hour tour of the school’s mission. Snapshots are scheduled twice a month through the school year and guests are encouraged to visit www. stillwaterchristianschool.org for a calendar of Snapshot dates and to learn more about the great work being done in the lives of students at Stillwater Christian School. 225 FFA Drive, Kalispell MT. 59901 l (406)752-4400

p.72

406 WOMAN

The school year has begun,

and families are finally starting to find their nine month groove with all that school entails: academics, sports, music, drama… the list goes on! How do parents and, most importantly, kids manage the variety of different activities that they take on during the school year? Most kids want to succeed at the activities that they choose to invest their time in, and as parents, we want to see our children succeed. It feels good to see your child complete something they have invested themselves in, or, yes, win a game or a contest that they simply WANT to win. But, where do we, as parents draw the line between simply enjoying WITH our children the experiences they are having, and taking ownership of the activities our children have become involved in? The line between the two is difficult to see… it is often a very gray line that takes great self control to stay behind.

One of the best ways a child can either learn from or enjoy an experience is to be able to take ownership of that experience. It is invaluable for children/kids of all ages to feel that they are achieving their goals for themselves, first and foremost. Isn’t that how most of us obtain the results we truly desire? I know when I commit and follow through with something, by my own choosing and hard work, it is much more meaningful to me to do well and achieve my goal, because it is mine. And, if and when I do achieve success, the feeling is exhilarating. I am thrilled at the idea of winning or succeeding, but mostly, I am thrilled at the idea that I have done it MYSELF. From the time a child is only a year or so, a parent will consistently hear, at least I do with my two year old, ‘I want to do it myself’… or in my own child’s two year old lingo, “Do by myself! No, by self!” She is adamant and will go to the extreme of lying on the floor, sidewalk, or mud puddle, and begin throwing a tantrum if she is not allowed to at least try it alone first. And when, and only when, help is ASKED for, will she allow help to be given. At the age of thirty-eight, I am the same way, and often contemplate lying on the floor, dirt, whatever, and allowing the kicking and screaming to begin! All of this is done, because in this world, where there is so little we can actually control, we want ownership over the things that we can control and ACHIEVE for ourselves. It is satisfying, especially to a child or young adult who is putting more pressure and his or herself than we as parents understand, to choose a goal and be given that goal to acquire on his or her own. They struggle every day for control over something, to achieve a goal that has been set and worked on and obtained independently. I know there is a time to step in and be involved, but when? Take a minute to think about what has been said, and then ask yourself, do you truly gain more joy out of watching your child succeed when you have simply been there, and been supportive, or when you have done it for them? Is their success rewarding to you when you have pushed and pressured and taken ownership over your child’s activities or when, whatever the outcome, they have done it on their own and had their terms considered? It is scarey to watch your child walk off to school, a sports event or contest on their own, no matter the age. My child’s first

Do I fly in or wait! I try to wait for the smoke and hope I do not arrive too late and find flames. I also hope I don’t arrive too early and find it was merely a harmless cloud, not smoke after all.

day of kindergarten was this September, and as I stood and watched her walk through those school doors, alone, I felt as if I was sending her off to hell as we know it! But she wanted to go alone. I offered to come observe and be a part of it- “No, mom, and I need to do this alone.” Eh? Would those kind teachers take care of her and know what to say if it all went wrong? And then my mind raced ahead to the upcoming years of junior and high and high school. Would she go through all of the painful experiences I went through? Would she be picked on like I was? Would she break out in a sweat every time she walked into a math class, just at the sight of numbers and the thought that she would have to do something right with those numbers… or else be laughed at? Would she lose a game that she had put her whole heart and soul into preparing and training for? Maybe not those specific things, but there would be other things, and those would be her things. All the experiences would be hers to have and own. I knew then, that I would and will be there for her and assist in picking up the pieces, or simply cheering her on when either needed or asked. What it all boils down to is the basic pros and cons of micro managing. When do we as parents step in and when to we simply watch closely from the sidelines and just wave, letting them know we are here? I have spent fifteen or so years as an educator, coach and tutor, and now I am a mother of two, and I battle with this issue every day! But, simply being aware has made me ( the micro manager from hell) take a step back and learn when to either put on my fireman’s hat or jump in my flight for life helicopter. Do I fly in or wait! I try to wait for the smoke, and hope I do not arrive too late and find flames. I also hope I don’t arrive too early and find it was merely a harmless cloud, and not smoke after all. I keep that helicopter spit-shined and tuned up in the garage for real emergencies; yet, some have seen me flying at nothing but a clear, blue sky. I also keep my fireman’s hat by the door when the smoke is detected; but, I have simply learned to ask myself before either grabbing my hat or starting that helicopter , do I jump in or not? To manage or not manage - that is the question!

By Kristen Pulsifer

p.74

406 WOMAN

Tips to Become a Social Media Maven By Amy May

Living in a digital age, we are constantly surrounded by the on goings taking place online. Online social networking sites have infiltrated even the most rustic and rural communities in Montana. Social media has modernized interaction between people and businesses across the world. Not only is it fun, social networking can be an incredibly useful tool for businesses, no matter their size. Before making the leap into the digital abyss, read these Eight Tips to Become a Social Media Maven and have fun! 1. Not all Social Networking Sites are Created Equally – Find the site the best suites

your interests. Looking to share your family photos with Aunt Susan across the country? Check out photo-sharing sites such as: Flickr, Photobucket or Shutterfly. Interested in reconnecting with old friends or keeping tabs on your busy children? Maybe Facebook or MySpace is the right place for you. Looking for professional networking? Perhaps Twitter or LinkedIn will bring you more business connections.

When adding Friends on sites such as Facebook, be sure to make proper introductions. If it’s an old pal from high school, go ahead and assume they don’t remember you. There’s nothing wrong with reminding them that you sat next to each other in Chemistry class.

Balance your personal and professional life with care. Social sites such as Facebook aren’t just for college kids anymore. Just about everyone, including your mother and your boss have Facebook profiles, so finding a balance between your personal and professional contacts can prove to be a challenge. It also makes it difficult to call in sick to work after updating your status at 2:00 am the night before with, “Totally bombed! Crazy Night!” Recently, Facebook has updated its privacy settings, making it easier for users to protect their personal photos and information from non-friends. Make yourself familiar with privacy settings and just to be on the safe side, go ahead and un-tag those one photos from that one wild night…you know the ones I’m talking about! Many people keep the balance by using Facebook for their personal connections, and Twitter for their business connections.

4. Don’t be a Thoughtless Tagger. Purposely tagging unflattering photos of your

pals is not cool. Just because you think you look like a movie star in a snapshot, doesn’t mean your pal with spinach in her teeth wants that picture blasted across the internet. And remember, when you tag a friend in a photo, it will pop up on their profile as well. Always tag with care.

5. Learn the Lingo. Each social networking site comes with its own unique set of

terms. Read up on what these common terms, text-speak and abbreviations mean to get the most out of your socializing. For example, ROFL = Rolling On Floor Laughing. LML = Love My Life. NBD = No Big Deal. TY= Thank You. Having that said, do not go overboard with text speak. Try to keep your posts comprehensible and not filled with multiple abbreviations. It's always encouraged to use real words, grammar and punctuation. Here’s quick glossary of Twitter Terms.

Tweet = A message sent via Twitter Hashtag = The community-driven practice of tagging an individual tweet by using a hash in front of a tag. Example: putting #montana in a tweet about the Big Sky State allows the community to easily stream a particular subject. Retweet (RT) = a Retweet is a repeated tweet. It is sometimes in a reply to allow everyone to see the original tweet. It is also used to forward a message onto one’s own followers. Direct Message (DM) = A DM is a private message shared between two Twitter users. Adding “DM” at the beginning of a message to a follower will make it a private conversation. Twaffic = Twitter traffic

Tweeple or Tweeps = Twitter users

#FF = Friday Follow On Fridays, many twitter users send a tweet encouraging others to follow certain Tweeps who are fun, interesting or new to Twitter

6. Constantly asking your contacts to join applications and games on Facebook will

quickly get you a one-way ticket on the “Blocked Friend Express.” Even if you’re not aware, you still might be inadvertently sending invitations. Be sure to click “No” or “Skip” when the application asks you to invite your pals. People hate being bombarded with invitations to every Farmville, What Disney Princess Are You, and Zombie Biting game on the web.

7. Be a well-rounded resource. If you are using social media sites to further your

professional connections and promote your business, don’t constantly bombard your friends and followers with links back to your website in an attempt to drive traffic. Be a resource for your customers and friends. Find articles, videos and websites that might interest them. You will become a valued informant and a quality user.

8. Use social media to better your customer service. Social networking sites like

Facebook and Twitter provide a place for customers to ask questions about your products and services. However, you must be available to respond with answers and advice in a timely manner. Good social media interaction with your customers will drive customer loyalty and support. Consider being as transparent as possible with followers, and don't be afraid of negative feedback. Many successful companies refrain from deleting negative comments. We're all human, and the social media realm is no place for perfect robots.

9. Be an active participant in your network. Whether you are socializing with other

industry insiders or members of your local community, be an active participant. Networking is a two-way street and you must give and take in your interactions. Comment on others’ posts and recommend resources they might enjoy or find useful. You will create relationships that will no doubt expand beyond the social media realm.

406 WOMAN

p.76

Shop Talk : Paula does it all By: Maranda Johnson Photo by: Sara Pinnell

Wanting to be a part of a spiritual community,

Paula Greenstein, proud owner of both Wasabi Bar & Ginger Grill and The Haymoon Resort, has been transitioning herself from L.A. to Whitefish for the past three years. Paula describes Whitefish: “There is something specifically drawing, intentional, magnificent and magical about being here.” She further explains a vortex energy and energy lay lines of the area. Paula was raised in a family that was very active in their Jewish community. Paula had therefore started her community service work as soon as she could walk, and donated her paintings for raffle by the age of seven. At age eleven Paula realized that there was much more going on then what met the eye. She decided that if “we’re all here for a reason” then she was going to live her life with “love, compassion, forgiveness and acceptance” and make a difference in this complicated world. She has been donating her time and support for the AIDS community “before AIDS was AIDS”, by being one of the first people in 1988 to talk about AIDS. Working on the Jerry Lewis telethon for muscular dystrophy for five years, walking for breast cancer, and putting on musical events once a year to pass a proposition in L.A. to stop toxic dumping in the water systems, have all been contributions that Paula has made for her community. The most recently rewarding experience she has had in Montana was during this summer’s performances of “HAIR”. Even though Paula was only ten years old at the time the original “HAIR” took place, she was already protesting the Vietnam War and considered herself highly aware of what was going on in the world. When the Alpine Theater Project put on “HAIR” this summer in Whitefish, she became the “Aquarian Age Guru” for the performers, telling them all about what life was like in the 60’s. She was proud and blessed to share something she knew so well. “It’s all about sharing and working together”, she says. “Being small is not why we’re here, so we need to help and support one another”. And, Paula certainly does just that!

asabi Bar & Ginger Grill

Being a foodie, and not a cook, Paula wanted to make sure she was able to eat diverse food here, so… she purchased Wasabi. Walking down the streets of Whitefish, Wasabi is sure to catch your eye. The bright yellow building will strike up your curiosity and feed your hunger. Enjoy either sushi or a grilled fare with a contemporary edge in the heart of downtown Whitefish. Serving smiles, with his delicious rolls, is Head Chef Phil Vilar who has been with Wasabi for nine tasty years. In the back kitchen, you will find Chef Stu Allen preparing a five-peppercorn crust steak or a dish of pad thai. With these two talented and experienced Chefs, nothing but pure genius comes out of the kitchen. Paula believes that “if you give from the heart it will come back” and wants to accommodate anyone she can. Recently she came up with the idea of substituting quinoa for rice in any roll if a customer is sensitive to glutton. “I haven’t seen that done anywhere else”, she tells me. Once a month, she continues to help out the locals by having “Community Night” where a percentage of the night’s profits are contributed to a person or an organization in need of support. She furthers her support in the community by serving locally brewed beer, brewing Montana Coffee Trader’s coffee, and using locally grown produce.

Stop in anytime after 5pm Monday-Saturday, reservations are strongly recommend for this flavor packed hot spot. And, for parties up to 35 guests, take advantage of the 2,000 square foot Haymoon Resort Downtown Flat, located upstairs from the restaurant. Entertain your guests with either private chefs and staff, or cook your meals on your own in the state-of-the art kitchen. You may also enjoy either gathering around the crackling fireplace, foosball table, or watching a movie on the 50” plasma TV. Why not stay the night? The flat has 3 bedrooms and sleeps up to 10 people.

aymoon Resort

The Haymoon Resort is the perfect setting for either a reunion, wedding or vacation. The resort’s 16 serene acres, are landscaped with water fountains and ponds, perennials, and herb gardens. The fresh mountain air wraps itself around this hidden oasis, filled with a peaceful stillness. Although the Haymoon is located in a remote setting, you are only five minutes from Downtown Whitefish. Stay in one of the many unique lodges outfitted with Montana décor, antiques, original art from local artists and homemade custom furniture. Each lodge has a full size kitchen that is fully loaded with all the utensils you would need to prepare a homecooked meal. Unwind from the day in the updated sauna and relax with friends in the ten person hot tub. You will not be bored at The Haymoon Resort. You can either join in on a game of volleyball, challenge a competitive family member to a round of horseshoes or take advantage of the wide-open spaces for a croquet game. Also, our new Full Moon Event Center is a perfect twelve sided, all wood building for retreats of any kind! The atmosphere is conducive to anything from parties or business meetings to peaceful meditation groups. And, the fun doesn’t stop when snow falls. Hittin’ the slopes, cruising on snowmobiles and sledding with the local dog sled adventures, are only a short distance from this rustic haven. All of the adventure and peace a person would need for either a fabulous vacation or retreat is at the Haymoon Resort. Wasabi's - 419 2nd St E, Whitefish, MT. 863-9283 Haymoon Resort - 1845 Hodgson Road, Whitefish, MT. 862-2384

p.  77

406 WOMAN

Shop Talk : Sane Solutions by Dru By: Carole Pinnell Photo by: Sara Pinnell

"My greatest success stories are those in which clients have not only accomplished their goals, but are living to their fullest with ease, both personally and professionally.” “I started Sane Solutions by Dru (originally an organizing consulting business) as a way to reduce stress for others while building a thriving business for myself. Later, I went back to school and received the training I needed to empower clients to make lasting changes. After graduating from the Academy for Coaching Excellence, I became certified by the International Coach Federation (ICF). As a Certified Coach, I provide individuals with tools to move past their personal roadblocks and accomplish goals that they have been avoiding or putting off. I listen, provide accountability and support, brainstorm to co-create a plan for results and ask powerful questions from an objective point of view.” Dru is a licensed seminar leader and adjunct faculty member at the Academy for Coaching Excellence; therefore Sane Solutions by Dru also offers training and consulting to organizations. Clients are empowered to maximize their effectiveness in areas which include communication, collaboration, problemsolving, leadership, time management, goal setting and achievement, and meeting facilitation. Her clients know her to be competent, innovative and creative. They value the lasting effects of the new habits and behaviors that have transformed their businesses and their lives

note from Coach Dru

Dru Jackman

graduated from Northwestern University and launched a highly successful, 15-year career in the entertainment industry where she sharpened her natural skills as a supervisor, liaison, efficiency expert and troubleshooter. In 1998, at the peak of her success, Dru founded Sane Solutions by Dru after deciding to shift her focus to the innovative new field of Organizing Consulting. She was gutsy enough to see that she wanted more than a steady job with awe-inspiring benefits. Dru wanted to support and empower people.

She explains, “When you spend 16 hour days with 80 people in a confined space you get to know a lot about them. Many of the incredible people I worked with were exhausted, frustrated and overwhelmed. I heard stories that began with… “If I only had the time, money, energy…and ended with…but that’s just the way it is.” Their words echoed in my head. Did life have to be that hard and discouraging? Supporting people to live satisfying and less stressful lives was interesting to me – more interesting than making television shows. I had put off my own vision because I was afraid I wouldn’t be good anything but what I was doing. After 7 years of DOING and 8 years of, I just cannot do this one more day…I walked away. It was scary and exhilarating…I was finally awake enough to make a courageous change, I was done being exhausted and frustrated.”

“It takes courage to grow up and become who you really are” by e.e. cummings

Many of your questions will be answered by a visit to Dru’s website http://www.solutionsbydru.com/ . You’ll find information regarding the coaching, training and consulting that she provides to individuals and organizations experiencing frustration, being overwhelmed or having a lack of focus in reaching their goals. Further detailed inquiries can be directed to Dru by calling 406.862.2400.

p.78

406

406 WOMAN

Rhonda Kohl, Trails West Real Estate Your Iron Horse Expert

Professional Profiles

Rhonda Kohl,Trails West Real Estate 492 East Second Street Whitefish, MT 59937 c: 406.250.5849 - o: 406.862.4900 Rhonda@TWRE.com

Meet Tamara & Judy, Insty Prints Insty Prints Gives Back

Insty Prints, 131 Main ST, Kalispell MT. 406-752-8812 49504 HWY 93, POLSON MT. 406-883-3778

uccessful communities help each other, share ideas and work to make their collective environment a better place to be. At Insty-Prints we not only believe in this, but we act upon it daily. Giving back to our community is vital not only to those we are helping but to us as well. There are so many worthwhile organizations doing great things to make this a thriving community. It's impossible to help and give to them all, but Insty-Prints believes in supporting as many as we can. In 2008-2009 we supported more than 70 businesses and organizations in their efforts. So many of these organizations are from the non-profit sector, and they appreciate and understand the value of the support that Insty-Prints provides. In 2009 alone, we printed more than 36,000 free posters announcing events or fundraisers for groups and organizations around the Valley. Hundreds of dollars in gift certificates have been donated for various auctions or charities. It's simply helping each other out and giving back to a community that's been a positive place for us to be. We also feel it's important to give our time in the community. Volunteering in various groups and organizations has allowed us to give back with our time and learn more about some of the worthwhile opportunities in our valley. Having an active role in our wonderful community…it's what Insty-Prints is all about.

honda Kohl (Oseen), Broker/Realtor is pleased to announce her recent move to Trails West Real Estate and Affiliate of Christies Great Estates to join the Whitefish Team. Originally from Southern Alberta, Canada, Rhonda has resided in Whitefish since 2003. Shortly after getting settled here, she had the great opportunity to be employed by Discovery Land Company's Iron Horse Golf Club; a high end private golf community which transferred over to member ownership in the spring of 2008. With over 14 years of real estate sales experience, including 6 ½ of those years with Iron Horse, Rhonda has established herself firmly and brings a level of dedication and knowledge to the 'Iron Horse' market offering unparalleled customer service and confidence. She will continue to market Iron Horse through Trails West Real Estate and Christies Great Estates and is also excited to broaden her horizons and expand her knowledge to the greater Whitefish area and Flathead Valley. You can be confident that every aspect and detail of her work will be addressed with expertise, enthusiasm and discretion. Trails West’s affiliation with Christie’s Great Estates opens an international market to buyers; they however also feel it is important that Trails West maintain a small town feel. The company takes pride in their agents on passion for service, their unwavering commitment to clients, and dedication to the real estate profession. Trails West/Christies have a competitive edge in the “premier” real estate market and are able to present the stunning Flathead Valley to the world through their comprehensive website at Christies Great Estates website at www.ChristiesGreatEstates.com Trails West website at www.TrailsWestRealEstate.com. Offices include downtown Bigfork, Harbor Village, Lakeside, Whitefish and at The Lodge at Whitefish Lake. Trails West has been locally operated for over 40 years in the Flathead Valley.

Meet Billie, Mountain West Bank

What’s happening in the Mortgage Loan World Today?

Practical information for the Self Employed Borrower BILLIE LITTLE, REAL ESTATE LOAN OFFICER MOUNTAIN WEST BANK, NA • 44 W IDAHO, KALISPELL MT • 406.752.2265 EXT. 133 / 406.253.5494

on’t panic…things are still progressing with the Mortgage World. Yes, it is getting a bit harder to obtain financing than it has been in the past. However, there are still products and excellent rates available. The days of “Stated Income and No Document” loans are gone. For those self employed borrowers who, historically, could walk in and obtain a mortgage based on credit, home value and assets…no longer an option. The days of a note and a handshake have ended. The self employed borrower, typically, aspires to pay the least amount of taxes as possible. This can be in the form of writing off everything feasible, to ensure that bottom line is advantageous for tax purposes. Unfortunately, if you aspire to obtain financing these days, this will not be an alternative. Investors and Underwriters will now require two years of full tax returns, both personal and business. Another requirement is an average of the past two year’s income. This information is needed to calculate an average monthly amount to qualify for the loan. When preparing your return in the upcoming year, it will be extremely productive to keep this in mind. Mountain West Bank, NA has the products and programs needed to facilitate any type of real estate mortgage transaction. Drop by and see what we can do for you. We will find a solution to fit your particular mortgage needs and financial situations.

As women who live in Montana, many of us herald the merits of buying local, whether it’s at the farmer’s market or our neighborhood hardware store.

But even more than that, it’s nice to be able to recognize the people behind the businesses that are getting our money, and to know that, like us, they’ve invested in our community. According to Civic Economics’ Andersonville Study of Retail Economics in October 2004, every $100 spent at a nationwide chain results in $43 of local economic activity. On the flip side, every $100 spent at a locally-owned business results in $68 of local economic activity. And more money in the community means more jobs. On that note, we proudly introduce a few of the professionals doing business in a neighborhood near you.

Because healing happens together. Ronald McDonald House Charities® of Montana is partnering with the Kalispell Regional Medical Center to bring a Ronald McDonald Family Room® to the Flathead Valley. Only steps away from the pediatric care unit at the Medical Center, the Ronald McDonald Family Room will offer a place of refuge to families whose child is staying in the hospital because of illness or injury.

When families walk into the new Ronald McDonald Family Room, we want them to forget they’re in a hospital. Construction on the new Kalispell Ronald McDonald Family Room is slated to begin in 2011. Help Children Heal Faster Research shows that a family presence in the hospital helps children heal faster. Staying close by allows parents to better communicate with their child’s medical team and improves adherence to medical treatment plans.

In Montana, lending a helping hand to our neighbor is a way of life. Ronald McDonald House Charities of Montana has been supporting Montana families for 28 years and together we have helped nearly 50,000 Montana children lead healthy and happy lives. Your support makes the difference. Please help by making a donation today. Visit our website at www.rmhcmontana.org or call 406-750-5241.

Thank you for your support. Because healing happens together. Photo courtesy of www.habeinstudio.com.

www.rmhcmontana.org

p.80

406 WOMAN

ohn’s Angels Catering Event August 21, 2010 Text By Kaycee Mohl Photos by Sara Pinnell: A. Yourartisan

Kristen Ledyard, head chef and owner of John’s Angels Catering, combined the celebration of two important milestones by hosting an outdoor party on the evening of August 21, 2010. As the catering business celebrated 5 years in operation, Kristen and her husband John honored their 10th wedding anniversary.

Guests at the celebration included; family, friends and clients who were welcomed to the couple’s beautiful horse farm west of Whitefish. The Toby Stone Band played under large white tents amidst a beautiful display of appetizers, entrees, wine, beer, and even a fountain of John’s signature green cocktail. Everything was displayed in distinctive John’s Angels fashion- stylish, extraordinary and in abundance. The menu was specifically and creatively designed for the event, including twists on some of John’s Angel’s well-loved standards and unveiling Kristen and her staff’s exciting new recipes. The appetizer line-up consisted of favorites such as: Jerk Shrimp with Lime Aioli sauce, along with Rabbit Toastettes, Kangaroo Tenderloin with Foie Gras, Fried Alligator Tenderloin with Red Curry Aioli, and Grouse Creamed Pasta.

Entrees offered that evening included Elk Tenderloin in a Huckleberry Reduction, Prime Rib and Striped Bass, followed by a staircase of mini cupcakes for dessert. In traditional JAC fashion, even the miniature cupcakes were unique, made from Guinness, filled with Jameson ganache and topped off with a Bailey’s Irish Cream frosting.

The memorable, well-attended celebration lasted into the night and gave everyone an opportunity to celebrate Kristen’s personal and business success while catching a glimpse of what is to come. You can experience John’s Angels menu at Crush Wine Bar, Tuesday through Saturday nights, or employ them to cater your next special event by calling 406-270-4600.

406 WOMAN

p.  81

veda Event at Reecia’Salon & Spa

September 24th and 25th, 2010 Text By Kaycee Mohl Photos by Brent Steiner

On September 24th and 25th, Reecia Maxwell and her staff at Reecia’Salon & Spa Inc., hosted a special event highlighting salon services and featuring the new Aveda makeup line. The two-day event included complimentary makeovers, spa treatments, wine, food, and an introduction to what is new in the Aveda product portfolio.

Event attendees received complimentary Experience Aveda Tours; including blue oil neck massage, hand relief treatment, Chakra aromatherapy experiences, and makeup makeovers while sipping wine from Crush and eating Montana Mexican appetizers from Pescado Blanco. Reecia’Salon offers these relaxing Aveda rituals to clients with each regular salon service to enhance the rejuvenation experience.

Reecia, with her Aveda trained and certified 16 member staff, provided makeovers at the event using Aveda’s newly reformulated makeup line. The staff applied current trends such as dramatic eye, soft lip effects and many other trends of the latest fashions with makeup design, all customized to skin tone, eye color, hair color and lifestyle. Aveda uses mineral-based, paraffin free, organically sourced ingredients and has recently updated the makeup line to include a more simplified, consumerfriendly color palette. Reecia’Salon & Spa Inc. is located at 110 Lupfer Avenue in Whitefish, MT. Salon hours are Monday through Friday, 9-6pm, Saturday 9-4 and evenings by appointment.

IS PROUD TO PRESENT A BENEFIT CONCERT FOR ...

One Night Only!

BILL MAYS and MARVIN STAMM

Duo

from New York!

Saturday, November 13th 8:30 P.M. in the Boat Club Dining Room at the Lodge at Whitefish Lake

Call 863-4040 for Reservations $25.00 per person

Limited Seating Available “Mays plays on pure inspiration, that exalted level where mere technical concerns have been long forgotten...” — Mark Miller - Toronto Globe and Mail “Marvin Stamm is among the most reliably swinging, imaginative trumpeter/flugelhornists in jazz.” — Jay Harvey - Indianapolis Star

Special Thanks To The...

ANOTHER SINGER & SIMPSON PRODUCTION ALL PROCEEDS TO BENEFIT THE NORTH VALLEY SCHOOL OF MUSIC

and