Flag Live - January 2023

How to write this column

Every six weeks, when my time in the lineup comes up, the same question arises, or set of questions: What to write about, and how to write about it? So I went to the hot new tool of the moment: ChatGPT ChatGPT is the new artificial intelligence writing software that has set academia abuzz, mainly in an alarmed way, because of its great potential to create plausible-sounding essays about most any topic Need an essay on the connection between slavery and the American Revolution, or an explanation of Heisenberg’s Uncertainty Principle? There’s no longer a need to plagiarize and risk detection (let alone read and study and actually grasp the material).

Peter Friederici

Instead, just type your prompt into the waiting textbox, and watch as the software creates what the developers call a “human-like” response because it is based on what countless actual humans have typed about the subject over time. The result will be unique because it is newly created, in real time; for that reason, it will likelier be harder for teachers or professors to prove that it has been created without the requisite human thought generally required to produce an essay

Prompt: How to write a simple newspaper column.

Answer: Choose a topic. Consider what you want to write about and how it relates to your audience. It could be a current event, a personal experience, or a topic of interest.

Personal experience? That’s helpful, for the stress of a looming deadline can readily become a steady drumbeat, slowly getting louder as the due date nears: a week, five days, two days. But can stress be a topic? Isn’t it too general? What then to write about? A current event? Christmas, New Year’s? Could be trite it will take some creativity to get a fresh perspective. A personal experience? Could be self-indulgent “A topic of interest”? Thanks, AI! So I choose to do what procrastinators do: I sleep on it. I figure that if I go to sleep thinking about writing a column about Christmas, or about procrastination, maybe I’ll wake up with some insight fueled by the kind of mashup creativity that shows up in dreams. Plus, I write best in the quiet of morning

when the buzz of my first coffee is the main sound I hear in my head, and when traces of that weird nighttime creativity still linger. Prompt for later: What is the best way to remember ideas you had in a dream?

Organize your ideas: once you have a topic, think about the main points you want to make You may want to create an outline to help you stay focused

In my dreams I am well aware of the pressing need to write. But the need seldom remains coherent and instead is prone to morphing into some other one, like the classic dream in which I have to rush to teach a class and once I finally find the classroom I realize it’s in some subject for which I have zero qualifications, like medieval history or macroeconomics (it’s always an antiquely patinaed wood-paneled room with a chalkboard, like the ones in “Good Will Hunting”; thank God the stresses of managing classroom Zoom technology have not yet worked their way into my dreams). And all too often even those dreams go tangential

as I realize that my need to write, or to teach a class, is trumped by my need to find a bathroom on the way to class. Question for later: As people age,why do they have to get up more often to pee in the middle of the night?

Write your column: Begin with an introduction that draws the reader in and clearly states the purpose of your column Use the main points you’ve organized to develop your argument or tell your story.

The points I have organized: It is foolish, I gather, to blindly rush forward, not knowing what is to come or not blindly, exactly; maybe it’s more like the effect you get when you squeeze your eyelids together but still let some light in so that things are fuzzy, half-seen, with only a vague sense of the destination or how to get there. That sort of exploratory probing of ideas, not knowing where they’re going to lead, sounds like a waste of time, just as it is a waste of time when you are traveling somewhere to deviate from the most efficient route shown on

Google Maps Prompt for later: Can there be benefits to not knowing what you’re doing?

Conclude with a summary of your main points or a call to action for the reader Remember, a good newspaper column is concise, well-written, and engaging. It should present a clear argument or perspective, and leave the reader with something to think about.

In conclusion, I am grateful for the guidance I have received and how it has broken a sometimes seemingly overwhelming task, with its infinite possibilities, into manageable steps. Overall, I have learned that there can be a reliable roadmap for getting though an essay from beginning to end Looking forward, I am confident that next time around I will be far more efficient in drafting my copy and getting it to Flag Live’s excellent editor Prompt for next time: What is the importance of simply sitting your butt in a chair and typing to complete that column?

Hot Picks

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TREEDUCE, TREEUSE, TREECYCLE

The holiday season is over. The decorations are back in the storage bin, the ornaments are down and the cookies are stale. All seems to be back to normal, but your tree is still standing there, looking lonely. If your family brings a real tree into your house every year, you know that getting rid of it isn’t always easy, but thanks to The City of Flagsta Sustainability O ce and Solid Waste Section, you can recycle your Christmas tree instead of just trashing it. Your recycled tree will be put to use in the city of Flagsta ’s parks, as well as beautification projects in 2023. For Flagsta residents living in single-family homes with trash service just leave your tree on the curb by 6:00 a.m. on Jan. 2 for pick-up. Additionally, drop-o locations are available Jan. 2–23, 2023 for residents living in multi-family homes, or residents without trash service. Additionally, please be sure to remove all decorations (tinsel, lights, etc.) from your tree prior to leaving it on the curb or dropping it o .

THE SENATORS-ELECT

Recently featured on Billboard’s Next Big Sound charts, The Senators describe their music as a blend of “sophisticated songcraft with humble pastoral sympathies, featuring poetic lyrics, uplifting harmonies and complex instrumental layers, lending to a more melodic branch of indie rock”. Sound like your thing? If you answered yes, then The Senators are the band for you! The band just finished recording their second album in upstate New York – a region familiar to artists like Bob Dylan and Joni Mitchell. To sweeten the deal, Nolan McKelvey who has opened for Americana icons such as Gregory Alan Isakov, Los Lobos and Jack Johnson, will be opening for The Senators. Come see The Senators & Nolan McKelvey at the Coconino Center for the Arts on Saturday Jan. 14 at 7:30 p.m.

» SATURDAY | 1.20

WICKI-WICKI WILD WILD WEST

Do you like classical music? How about the Wild West? Well, put them together, and you’ve got Classical Music Goes West by the Flagsta Symphony Orchestra! Part of the Masterworks Series, Classical Music Goes West features pieces such as “Billy the Kid” by Aaron Copland, Elmer Bernstein’s suite from The Magnificent Seven, as well as Charles Latshaw’s arrangement of music from “La Fanciulla del West” by Puccini. The concert showcases a violin concerto, “The Rose of Sonora,” by George Clintion; additionally, the concert features guest artist Holly Mulcahy – the violinist that the piece was written for! “The Rose of Sonora” takes listeners on a journey in the Wild West through one woman’s eyes. The concert will be held at the NAU Ardrey Memorial Auditorium on Jan. 20 from 7:30–9 p.m. Tickets can be purchased through the Central Ticket O ce at Northern Arizona University by calling (928) 523-5661.

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BANJO! BANJO! BANJO!

Galway, Ireland and Nashville based band, We Banjo 3, is coming to Flagstaff! The band is made up of brothers Enda and Fergal Scahill, and Martin and David Howley. Through their music, We Banjo 3 creates a unique and captivating blend of Celtic music, Bluegrass and Americana. WB3 captivates their audience through this signature combination that transcends any singular genre of music, and their instruments flawlessly magnify lead singer David Howley’s vocals. Don’t believe us? Take it from Steve Martin (yes, THAT Steve Martin… the well known comedian, and lesser known banjo player). Speaking of WB3, Martin says “We Banjo 3...are making waves... here in America. They are playing the banjo in a style that I didn’t even know could be played like that.” Come see We Banjo 3 for yourself on Wednesday Feb. 3, at the Orpheum Theater. Doors open at 6:30 p.m., and the show begins at 7:30 p.m. Tickets are available for purchase at the Orpheum and on their website. Please note that there is a limit of six tickets per customer.

SEAN OPENSHAW, COURTESY

Pepsi Amphitheater also hosts events like high school graduations.

‘THROUGH THE GAUNTLET’

ADRIAN SKABELUND

In August of 2022, the risk of monsoon rains wasn’t about to put Flagstaff resident Lia Melis off her first concert at the Pepsi Amphitheater to see Michael Franti.

“The concert itself was awesome. I love Michael Franti super fun,” Melis said. “It was like perfect weather; super nice out. I had a great time, and it felt great. I got to see some old friends that I hadn’t seen since the pre-pandemic, so I wouldn’t have seen them otherwise.”

Melis was one of many locals who joined attendees coming from across the state to the Pepsi Amphitheater at Fort Tuthill and helped make 2022 the best year ever for the venue said Kerry Dunne with R Entertainment North, which manages the venue.

But coming out of the near total shutdown of the 2020 events season due to COVID, and its continued impacts through 2021, the way that live events came roaring back at Pepsi Amphitheater was no sure thing.

Since 2020, the organization navigated not only a pandemic that shut down in-person events but also the end and renewal of their contract to manage the Pepsi Amphitheater with Coconino County.

“We were blessed and we survived. We survived and last year at Pepsi Amphitheater was our best season ever, and this was our 10th year, so we feel exceedingly good about next season as well,” said Dunne, a partner at R Entertainment North. “It was an adventure and it was a challenge. We came through, unbelievably.”

Going into the 2020 events season, Dunne said R Entertainment had been planning for perhaps the biggest season yet for the Pepsi Amphitheater. In March of that year, tickets for the up-

coming season were selling well.

And that made it all the more disheartening when COVID caused the sudden cancelation of events across the board as local and state governments sought to prevent the spread of the virus.

“It felt like dominos; every day someone was canceling. […] The entire entertainment industry fell apart. Cities, towns, states didn’t want to have more than three people in the same place,” Dunne told Flag Live. “So, we were very concerned that we were going to be in trouble. We went from our biggest year to zero; we’ve never had zero before and so we really had to figure out what our next moves were.”

Like so many other business, Dunne said R Entertainment was forced to lay off much of their staff.

After receiving federal assistance, they were able to bring staff back on, but that assistance only lasted so long and it would be much longer until events could restart.

“We needed more than three people in a space to make all of our deals work. You know, we need thousands of people at our events and at that time, that was just not happening,” Dunne said.

Dunne said his partner and their team were going in every day just trying to figure out how they were going to make it through the season.

In Coconino County, their events completely ceased, but Dunne said they found ways to get creative with the events they put on in some other markets. Sometimes, that meant repurposing the materials they normally used for concerts to hold other kinds of events.

In Phoenix for example, Dunne said they organized drive-in movies using the giant screens normally used for concerts to show the performers.

“It was fun, I mean, it was nostalgic,” Dunne said. “A lot of people came, brought their families and thought it was a really cool experience because, one, they could get out of the house. And, two, it was a cool way of joining people without really joining them.”

Like other venues, Dunne said they also worked with artists to find ways to still host shows in socially distant ways. Sometimes that just meant streaming an artist’s performance directly from their living room. And come the holiday season, Dunne said they found other opportunities such as Christmas light shows that people could drive through.

But Dunne said they also organized drive-in concerts in the same way as they had with drive in movies.

That was less successful, Dunne said, and just couldn’t replicate the magic of a normal concert, especially for the artists preforming at them, Dunne said.

“I think the last concert that we did, the artist came up to me and said, Kerry, I’m never going to play to windshields again.’ And so we decided, okay, that’s not going to work,” Dunne said.

Nonetheless, Dunne said the events they were able to put on in places like Phoenix and across the country helped at least keep them in the game. And the events helped soften the blow somewhat of markets like Flagstaff which came to a complete halt.

As events slowly started to come back, in 2021 to a lesser extent but mostly in 2022, Dunne said their line-up was largely made up of shows that had originally been scheduled for 2020. They had paid out large sums to artists prior to 2020 – prior to the season’s cancelation – and the only way to make that up was to play those shows Dunne said.

“It was incredible selling tickets, again. It was such a good feeling,” Dunne said.

And Dunne said they quickly saw how the market for entertainment was still being g shaped by the pandemic. Artists

that appealed to younger audiences tended to do much better than artists that attracted a more baby-boomer crowd.

Dunne chalked a lot of that up to perceived differences in risk from COVID between younger and older populations.

“I think baby boomers still weren’t ready to come back out in force in 2022,” Dunne said. “Our whole internal slogan was younger, hipper, faster. We wanted to bring those kinds of acts there because we knew, you’re 21 to 31, you’re still pretty bulletproof and you’re willing to go out. So that’s really kind of what our strategy was.”

Dunne said he sees that continuing somewhat into the upcoming season as well, and there are other things about the entertainment industry that may take some time before returning to normal or have been permanently altered.

Opportunities for fans to meet the artists face-to-face for example have been essentially eliminated and Dunne said he’s not sure that will ever come back. Prior to COVID, Dunne said it was pretty common to have members of the public, and especially their sponsors, backstage rubbing hands with the artists. But in a post-COVID world, that’s just not something that seems feasible anymore.

And Dunne said after going through the last two years, R Entertainment, and the industry as a whole has learned to do more with less.

“More of us have learned to do with less staffing so everybody has to wear more hats than normal because we were all working on such a very thin margin. We had to control our costs, and I think we’re doing a way better job than we ever have,” Dunne said. “Our whole model of adapt and overcome, we were put to the test. I felt like we made it through that gauntlet and now it gives us the success that we had last year, it gives us the opportunity to leverage more success and bring more great entertainment to Flagstaff.”

Thursday, January 5, 2023 | flaglive.com

Pepsi Amphitheater looks to repeat most successful year in wake of COVID shutdown

“It felt like dominos; every day someone was canceling.”

Kerry Dunne, R Entertainment North

While attempting to write this column, I began it in several different ways. None of which felt real and true. All of which felt like I was writing something I thought you all might want to hear, rather than something genuine. So, here goes nothing.

I am writing this while sitting in my childhood bedroom because I am “home for the holidays.” It’s weird how, as you grow up, you can gain so many different concepts of home. This is my home. The house where I grew up. The house that saw me through all sorts of phases and ages, ups and downs. The house that has known me since I was 4-years-old. But my college apartment is also home. The apartment that I share with a roommate that has also become a best friend. The apartment where wine and Kraft mac and cheese are essentials. The apartment where coming home means talking to my best friend about my day and mornings are equivalent to having coffee on the balcony so the cat can venture outside to birdwatch.

Home doesn’t even always mean a place with a roof or a warm bed. Sometimes it’s just the people that feel like home to you. I always thought this was a cheesy concept, but in recent years,

I think I’ve begun to understand it more. Now, I honestly think it is such a beautiful concept because when you find your people that feel like home, you never want to be apart from them or lose them. I think we all find a handful of these people in our lifetimes, whether they are best friends, family members or significant others. It’s one thing to make someone feel safe and happy when they are with you, but it’s truly a feat if you are “home” to someone else.

So, as I sit here surrounded by all my childhood memorabilia, listening to the hum of lawnmowers and cars outside my window, interspersed with the distant barking of neighbors’ dogs, I ask you, what does home mean to you? It may be a simple question with a simple answer for some people. But for others, you may realize that your definition of home is one that ebbs and flows like the tide, ever-shifting and changing to encompass new people or places. It surely isn’t a simple answer for me.

Well, I’ve rambled enough about home and if you’re still reading this, thank you for taking the time to read the thoughts of a soon-to-be college graduate who is still shaping her own understanding of “home.” I hope my words have provided some sort of comfort or perhaps afforded you a new appreciation for those in your life that feel like home.

Camille Sipple

CANDACE LYNN PHOTOGRAPHY

ERIC HAYES

Businesses

From

Headed to the north side of the tracks – Teatro Italian Food & Wine

Ever since That Place Projects opened their first concept Tinderbox in 2009, they have grown rapidly. First it was Tinderbox, a fine dining American restaurant; then, it was the Annex, a premier cocktail lounge adjacent to Tinderbox; after that, they opened Tourist Home and then, their answer to the pandemic: ghost kitchen Corn & Flour and online marketplace Butcher & Bottle. Now, co-owners Kevin Heinonen and Nick Williams have recently embarked on their latest project, Teatro Italian Food & Wine.

While That Place Projects has made it their goal to bring fine dining to the south side of downtown Flagsta , they’ve found themselves reaching out for their latest endeavor.

“The space kind of fell into our laps,” Williams said. “The landlord reached out to us and said ‘I know you guys do a great job down there, have you ever thought about coming north of the tracks?’ We were like ‘well, what would it look like? What would the rent be?’ We knew it was a great location, and he said he would be willing to work with us because he wanted the building to keep its energy and be within the history of Flagsta . We were able to come to an agreement and then, dove into the history.”

With their very first north side concept, Williams said it was integral to dive into their building’s history – something That Place Projects is known for – and to also find a niche that needed filling. They needed to look at the numbers to see what Flagsta needed, and what new unique dining experience they could bring to their patrons.

“We did a demographic report here in Flagsta , and we don’t have any Italian restaurants in terms of fine dining,” Williams said. “We have Fat Olives and Olive Garden. There is definitely a niche that needs filing here in which we could build a fine, authentic Italian dining, wine-forward restaurant that there is a demand for.”

Once they decided on the type of dining experience they’d be creating, it was time to find a name. Like many of their other concepts – such as Tourist Home which was quite literally a home for sheep herders at one point – they drew inspiration from the past. Teatro’s building and the one beside it had been Flagsta ’s very first theater built in 1934. To name their new restaurant, they simply took the Italian word for theater.

Teatro Italian Food & Wine had its grand opening on Oct. 28, 2022. To learn more about the restaurant and to make a reservation, head over to https:// www.teatroitalianfoodandwine.com/.

ERIC HAYES ERIC HAYES

BACKLAND CAMPGROUND

BACKLAND CAMPGROUND

BACKLAND CAMPGROUND

Not just reducing the negative impact, but making a positive one – Backland Luxury Camping

For those who love the outdoors but don’t want to embrace all of the grueling elements – bugs, the cold, wildlife – glamping is on the rise. Glamping, a combination of the words glamour and camping, incorporates all of nature’s benefits while negating its less favorable attributes. At the new Backland Luxury Camping in Williams, this form of camping is taken to another level of glamour.

Jeremy Budge, owner of Backland, wanted to elevate the glamping experience even more than it has been. At this new luxury eco resort, Budge and his team have worked to create a unique experience for campers. Backland currently has yearlong, climate-controlled, fully insulated tent suites. These suites have panoramic windows so campers are immersed in nature, but are safe, warm

and cozy inside. Each suite has bathrooms with showers, electricity, king sized beds and so much more to o er.

“People really love the idea of being out in nature, that immersive experience,” Budge said. “Though people aren’t excited about the drawbacks of camping, like sleeping on the ground, being in the cold or being hot. Glamping is the good parts of camping without the bad parts. You get to go out to a beautiful place, sleep in a comfortable bed, and for us, it’s even taken to the next level.”

Budge said that camping also isn’t always accessible for everyone. If a person is travelling overseas, they may not have the equipment needed. For an average family, camping gear can be expensive and even hard to store. Sleeping on the ground and hiking to find a great

A reminder of self care – StretchLab Flagsta

While a good majority of Flagsta residents are athletic in one way or the other – how often do they stretch their bodies? This was the question that Heather Rosenfeldt posed to herself when she decided to move back to the town she grew up in from Los Angeles. As a heavy-weight lifter herself, she often found herself forgetting to stretch before or after her workouts, which was causing her body pain. This lesson was one she had to learn all on her own but was one she was excited to share with her community by opening StretchLab Flagsta .

StretchLab is a one-on-one assisted stretching studio – nationally known and recognized for its benefits. Rosenfeldt had plans to move back to Flagsta and was brainstorming what she might have to offer the community. With her own stretching journey, she wondered if there was a way she could help Flagsta stretch their bodies, too.

“I grew up here in Flagsta and spent the last 15 years working in LA,” Rosenfeldt said. “I realized I wanted to come back to Flag, but much as everyone knows, you have to figure out what you want to do when you move here. I wanted to bring something interesting and good for the community back with me. Flagsta is such an athletic community that it just made a lot of sense.”

At StretchLab, patrons work with professionally trained stretch assistants,

spot is not accessible for many. Glamping at a resort like Backland makes the outdoor experience more attainable and comfortable for all.

Backland also o ers patrons a spa tent, a pond with a beach, bird watching, horseback riding, a myriad of nearby nature trails, stargazing and farm-to-table cuisine. Being in the “backlands” provides guests with a unique nature experience, one that Budge said is so important to uphold. His team is focused on keeping up the surrounding nature, by not only reducing their negative impact but also by having a positive one.

“We’ve got a lot of big plans,” Budge said. “We’ve built 10 tents so far, and we have 65 on the site plan. So we have lots of room to grow. Though, even at full build out, we plan on only impact-

ing about 5% to 10% of the land. We’re leaving 90% of the land untouched or improved in some way.”

Backland has many sustainable practices incorporated into their business model such as water conservation. But beyond that, they have plans to have a positive impact on the land. One example of this is through holistic managed rotational grazing, such as their recent milkweed planting. Milkweed is the only plant that monarch butterflies can survive on, which they hope will help the local population survive. They also have plans to create a greenhouse to produce some of their own farm-to-table ingredients.

Backland Luxury Camping o cially opened Sep. 1, 2022 and are open for booking. Head over to https://www. travelbackland.com/ to learn more.

called flexologists. These flexoligists help patrons reach their goals, such as furthering their flexibility, improving their athletic performance or improving their posture, or to help with joint or muscle pain.

“Stretching is totally underrated,” Rosenfeldt said. “Nobody wants to do it. If you just spent an hour working out, who wants to take the time to stretch? They don’t – until they have a problem – realize how significant it is to stretch. They stretch after some type of injury, or a physical therapist or chiropractor recommends it. So, hopefully we can spread the word about the benefit of stretching so we can reduce injuries.”

While their standard demographic typically falls between 35 to 65 years old, Rosenfeldt said they are working on ways to bring stretching to all age groups, especially to high school and college students. Since August, StretchLab Flagstaff has made major community efforts, hoping to make connections throughout the entire town, even though they only recently opened their doors on Nov. 30, 2022. StretchLab Flagstaff is offering a new first-time $49 50-minute mobility assessment stretch for anyone who wants to try it out.

To learn more about StretchLab Flagsta , membership options and more, head over to https://www.stretchlab.com/location/flagsta .

TikTok Manifestations by Non-Boomer, Non-Gen Z specimens

An Impossible yet Possibly Possible Gen-X approach

In this column, Walker is sharing a study that she and two of her students have conducted to determine whether it is possible for a person of the Generation “X” to develop a TikTok strategy or, algorithms willing, a following, without be called a “Boomer” by other participants.

Introduction

In an effort to promote Walker et al’s essay collection Processed Meats: Essays on Food, Flesh, and Navigating Disaster, which was released in March 2021 in the middle of a pandemic, Walker undertook an unconventional approach. While promotional plans had including serving charcuterie at various book-selling events, Covid 19 et al., prohibited the leaving of house, the sharing of food, and the selling of books. In 2022, Walker endeavored to produce several short videos and upload them to a new social media platform with the help of Sather et al. whose experience, attention span, and training prepared them especially for this work.

Methods

Study Design: TikTok was selected as the platform for a dyad of reasons. 1. Subscribers to older model social media conglomerates like Facebook, Twitter, and Instagram had been previously inundated with attempts by Walker et al to entice them to read her collection, contaminating those platforms. 2. TikTok affords its users a companionable hashtag system, where different “tiks” can be sorted by “toks.” Thus, #Booktok proved the fecund yet unsullied ground by which we could conduct our experiment.

Experiment One

Sather et al’s paternal parent is a filmmaker which is distinctly not the kind of video Walker intended to produce. Sather et al had both made TikToks with varying degrees of “likes” or “followers,” making them the ideal cinematographers for this study. Materials used included an iPhone 11, a frying pan, a refrigerator, boneless, skinless, chicken thighs, bacon, square-shaped Tupperware, and a copy of Processed Meats: Essays on Food, Flesh, and Navigating Disaster. While each videos strategies differed

Thursday, January 5, 2023

slightly, we adopted the ‘common’ form of video collecting, pointing the camera at the subject and engaging the ‘record’ electronic button.

In preparation for the procedure, Walker first decided what would cook for dinner. Second, she found a passage in “Processed Meats: Essays on Food, Flesh, and Navigating Disaster” (the title of send book she has currently converted to Macro FN 32) that paralleled that particular meal.

Limited resources, in both imagination and product, constrained the choice of specimen primarily to chicken. Cinematographer Sather positioned the camera implement of his handheld device toward Walker as she unwrapped boneless, skinless chicken thighs from the Foster Farms cage-free brand of chicken. In an attempt to preserve the integrity of the process, chickens raised in crowded but uncaged growth vessels determined our purchasing options. Once the chicken has been removed from the packaging and placed between layers of parchment paper, concern for the welfare of the chicken no longer limited the parameters of the experiment. In order for the chicken thighs to ‘cook’ evenly, thighs must be pounded flat. Sather et al recorded the flattening by aiming the camera implement from the handheld device toward Walker’s cutting board and rolling pin, thereby recording the process of pounding the meat into squares. Walker then laid the chicken thighs in an admixture of flour, paprika, celery salt, and garlic powder, covering both sides evenly, then lying flat in a beaten egg preparation, then again laid into bread crumb coating, designated “Panko.”

Here, the visual recording was halted and the audio recording commenced. Sather et al attempted to instruct Walker on the technological steps to implement an audio recording but gave up and recorded Walker as Walker read “Processed Meats: Essays on Food, Flesh, and Navigation Disaster”.

Results: 14 likes; 87 views

Experiment two

This procedure began as with Experiment one, with the packaging of the specimen: Walker unwrapping butter as she prepared potatoes for Thanksgiving. Given time limitations, Sather et al. cooked, read, promoted Macro FN 32 and conducted recordings simultaneously. It should be noted the Joel Robuchon suggests one pound of butter for two pounds of potatoes but not even Walker

has been able to repeat this experiment without severe damage to both the lab, the specimen, and the personnel. However, these potatoes, peeled, quarter pound buttered, quarter cup milked, and whipped in the culinary centrifuge, turned out as expected: buttery but not disastrously so. The results of the promotional aspect of the experiment are less certain.

Results: 11 likes; 198 views

Experiment three

For the third experiment, due again to time limitations and the labile conditions of the specimen, Sather et al recorded cleaning the refrigerator instead of focusing on a singular aspect of a specimen such as chicken or butter as in experiment one and two. The cinematographer recorded Walker removing squares of Tupperware, petri dishes of microorganisms, and hazardous biologic material from the specimen for a 30 second interval and then recorded restocking the specimen with material inoculated with spores and microbes in conditions not yet catalyzed for spontaneous growth.

Walker, still restricted in audio capacity, required Sather et all to adjust the technology for Walker to read from Macro FN 32: Because the specimen chicken has been well-studied herein and bone-in chicken may disturb our reader, the editors request Experiment four only be charted and cited. However, please note, Sather et al. coats the

chicken in paprika, celery salt, and garlic powder in the data-collection.

Results: 10 likes; 137 views

Experiment five

A final experiment, henceforth referred to as Experiment five, produced outlying results. While the primary visual record is of the specimen frying in a pan, inferences may be made that specimen bacon, while equally subjected to unseemly living and death situations, is easier to render digestible because of its exuberant effect on the taste buds, even as perceived through a visual medium. The data here thus outlie our previous experiments but are noted for significance. Please note that while the inputs trend higher, the ratio remains the same. Sather et al include these data for reference only.

Results: 25 likes; 239 views

In conclusion, it shall be inferred that TikTok, while a forum designed for a generation well-practiced in giving shortterm attention and incessant dopamine infusions, other generations may learn to adapt and avoid being called “Boomers” if collaboration with the generation Z may be forced. However, we must conclude that becoming a TikTok sensation is not likely. These experiments must be repeated for results to prove valid. Future study is indicated in the specimens of pomegranate, beef tongue, and beef Jell-o. The larger conclusions may be even less promising. Self-promotion is an embarrassing sport and the promise of finding book readers in a TikTok world is ever shrinking. And yet, the show must go on.

Notes

Walker neglected to push “post” on Experiment one so Experiment one should now be imagined as Experiment five. Walker also included two additional hashtags: #food and #chickentenders which garnered, we believe, more views. It also drew three comments: “Is this a book? It seems like a book.” And “Thanks for the dating advice, coach” and “This seems like an audiobook.” And “You should write a book.” These comments seem linked to the fact that Walker neglected to record an image of “Processed Meats: Essays on Food, Flesh, and Navigating Disaster”. Walker’s Macro usage has been suspended until further investigations can be conducted.

Chart for Experiment One updated as of 12/17/2022, 11:05 a.m.:

Results: 29 likes; 743 views

Nicole Walker

Masters of Brewtality rolls out some bowling alley recommendations for the new year

Happy New Beers, boils and ghouls and welcome to our first edition of 2023. A year sure to be just as grim and horrifying as the last – maybe more so if we’re lucky! As we’re still in the frigid clutches of winter, the call of the warm, cozy indoors is at its strongest and, this month, the freaks and geeks down here in the Masters of Brewtality crypt are putting on their least tattered rags and hitting the lanes for a tour of Flagstaff finest bowling alleys!

We’ve got three options for bowling here in Flagstaff, and our first stop is the classic Starlite Lanes on our little stretch of iconic Route 66. Located just a couple miles outside downtown and directly next door to the Museum Club, the most haunted bar in the town, Starlite is a funky little spot just oozing vintage chic directly into your eyeholes They first opened all the way back in 1958, and despite having made a multitude of improvements over the years, it still hasn’t lost the charm The lanes are great, their Cosmic Bowling nights are a perfect activity now that Arizona has legalized weed and it’s easily one of the cleanest alley’s we’ve ever visited And, believe us, the Masters of Brewtality staff knows a thing or two about filthy alley’s, bowling and otherwise. Speaking of the Devil’s Lettuce, Starlite has one of the most insane snack bars in the history of snack bars. While the menu is less for those watching their diet and more for those that want to watch their scales whimper and weep before shattering on the bathroom floor, everything we’ve sampled there is delicious. Starlite’s wings are some of our favorite in town with at least five different sauce choices, the burger is fit for Frankenstein’s monster and the chicken tenders walk that perfect line between deeply fried yet still juicy The chili cheese fries are only $9.99 and will feed an army. But, we’re all about the drinks down here in the crypt! Starlite has long had one of the best kept secret dive bars in the city with killer nightly specials, a wide selection of liquors and a stunningly diverse variety of domestic and craft beers. Local staple Tower Station is available on draft

and in cans, and they’ve got some killer pitcher specials on domestics; however, our not-so local go to is their Oak Creek IPA, made just down the hill in Sedona. We figure we drink enough Tower Station

to drown a shark, so it’s good to switch things up whenever we’re here. The real star here at Starlite, though, is their cocktails. There’s nothing worse than ordering a drink only to have it taste more like a

melted ice cube than anything else. Starlite’s cocktails have consistently been able to be used for lighter fluid and that’s just what we need to get into that special place that allows us to consistently bowl under 100 every single game We never said we were good, folks, just that we’re pretty fun.

The other option for those wanting to brutalize balls and beers just opened here in our constantly mutating mall. Dubbed Bowlski’s in a delightful nod to “The Big Lebowski,” this place is as surreal as the movie that inspired it. Doors for tables? Just when you thought you’d seen it all, right? We’ve only visited here a handful of times, mostly for an afternoon brew to limber up the heart as we prepared to partake in some unabashed capitalism, but the one time we did hit the lanes was an experience for the ages. The bar staff is fantastic and the drink specials are borderline irresponsible. Priding themselves on a fine selection on local Flagstaff brews, they’re stocking Mother Road, Historic and, coming soon, Dark Sky, for a wild $4 a pint for draft beers and doing tall cans for of national staples like PBR and Dale’s Pale for $10 a tall can What else, you ask? There’s a barbaric 88oz tower of draft beer going for between $25-$48 and a frozen whiskey cola that knocked us right out of our socks Fair warning to anyone visiting, though. Bowlski’s is a new establishment and they’re still getting some goblins out of some of their systems, so treat them with a little patience while they’re getting on their feet.

The final bowling alley in Flagstaff, you’ll never use Hidden under Mountain Sports, even we, America’s #1 occult themed craft beer column, couldn’t access. To be fair to the staff, we wrote this article right around Christmas and they were packed wall to wall, so taking a small crowd of weirdos into what is basically a basement storage area while we bought nothing wasn’t really feasible Apparently, the wood floors are all that remain in the forbidden underground, but we’ve got it on good authority that you can still hear the ghosts of players past chucking strikes on moonlit nights…. That’s all for this month, so get out there and have some fun!

Mike Williams

STARLITE LANES

Yes, Chef with Kristen Barnett

ing for other people, I don’t like cooking for myself.”

PART EIGHT

“It’s stressful, but I couldn’t see myself doing anything else,” says Kristen Barnett of Flag Terroir “I like being on my feet, running around. “I enjoy cook-

Kristen Barnett is the Executive Chef at Flag Terroir, located above the Artist’s Gallery on San Francisco Street. Flag Terroir is known for their nearly five hundred different wines Their kitchen features oysters on the half-shell, house made ice creams,

creative small plates and more; all made to pair with their large selection of wines. The kitchen is entirely electric, which means that Barnett has to adapt a lot of recipes and techniques. She’s been able to craft entire menus and specialties without the equipment that the average bar kitchen would have.

Barnett attended NAU where she became immersed in the culinary and hospitality program. While grateful for the many business aspects she learned while in the program, she is most thankful for the time she spent working in the learning kitchen at the Inn at NAU. She refined her love for baking and was able to learn about food in the way

MARGARITA CRUZ

CHASING THREE PHOTOGRAPHY

Kristen Barnett is the Executive Chef at Flag Terrior which is open Tuesday through Thursday 4-10 p.m.and Friday through Saturday 4-11 p.m.

that she wanted Her love of research and learning turned into a lifelong passion for doing this with her own creative process.

“[The Inn] helped me be creative, and I knew that it had to come from me, whatever I wanted to learn. I learn every day,” says Barnett. “Working at The Inn definitely solidified that I wanted to work with food and be in a kitchen My taste has evolved over the years. I was kind of picky as a kid, but as I started working in the restaurant industry I tried more and more.”

After the Inn, Barnett found herself in different positions as a baker and prep cook. While at Criollo,she began to roll out specials that she would research diverse Latin American cuisine and local food from the farmer’s markets. She currently uses this research still to further her love of pairing different ingredients to different styles of wines.

With a color coded notebook full of notes on flavors and pairings, Barnett’s palate and process have been shaped by the communal aspect of working in Flag Terroir. Not only does she bring her expertise and research with her, but in collaboration with her team at Terroir, the team is able to transform dishes into extraordinary experiences.

Prior to pandemic shutdowns, Barnett and her team would sit down with the

three to four course dinners to narrow down wines together to pair for the meals After the shutdowns, they’ve slowly returned to sharing their palates around wine and food

“I love being able to create food and put flavors together that people wouldn’t think maybe go together. Being able to see the relationship here between food and wine has been really different than working elsewhere,” says Barnett. “It’s really interesting to see how the wine and food can interact and either be really terrible or really great You can make a dish and it can be amazing and you pair the wrong wine with it and both of them are bad. Or, you can have a mediocre dish and have the perfect wine and it tastes better.”

As a child, Barnett spent a lot of time in the kitchen watching or helping her parents and grandparents cook or bake She remembers pictures of her sitting in hichairs, frosting cookies or rolling crescents. When she moved to Kansas at eleven, her grandmother taught her to try food without question and process what she ate. Barnett continues this tradition with her own team, asking them to take a bite before explaining what it is

For over seven years, Barnett has cre-

atively pursued a passion in pairing wine with the food she creates. She practices dishes with friends and family before the meals go out at Terroir. It hasn’t always been easy, but her friends have kept her continuing forward.

Barnett says, “Somehow it doesn’t feel like it has been seven years, working with friends makes time fly by. There’s definitely people in the restaurant industry who will hop around a lot It makes it easier [to work with people you like]. For over ten years I’ve been working with Hillary Wamble, who makes our house-made ice cream and semifreddos Just having friends that you work with makes it a lot easier.”

Barnett and her team are always moving and changing with the seasons From Barnett’s experiences working with local produce at the farmer’s market for Criollo, she brings that love of local to Terroir. Some favorites include working with Eat Local Tuesdays in collaboration with Flagstaff Foodlink where she created pierogis with a beet dough filled with root vegetables, wilted greens, a winter squash puree and pickled pears.

“I always really looked forward to that event,” says Barnett. “Getting to work with hyper local farms and creating specials to really highlight the local seasonal produce was so much fun, as was getting to work with some fresh produce I had never seen before, like different heirloom varieties of winter squash, and fresh blue corn.”

She currently creates weekly, two-course pairings and puts together the menu for the annual Grand Tasting, which often serves over a hundred people. What began as something as small as rolling dough became a lifetime of friendship and learning

You can find Barnett at Flag Terroir most days. Flag Terroir’s kitchen is open Tuesday through Thursday 4-10 p.m. and Friday through Saturday 4 p m to 11 p m

Thursday, January 5, 2023 | flaglive

“I love being able to create food and put flavors together that people wouldn’t think maybe go together.”

THE PULSE

ONGOING MONDAY

Dark Sky Brewing: Locals Monday. Every Monday from 6—8 p.m. enjoy $2 o non-barrel aged pours 10oz and higher for Flagsta locals.

Museum Club: Open Mic Night. Every Monday night from 6—9 p.m. Bands welcome. Many musicians have been asked back for paying gigs.

Oeno Wine Lounge: Hospitality Night. Every Monday, hospitality workers get 20% o their order. Proof of employment required.

Tappy Hour. Monday-Friday 12-4 p.m. All wine and beer taps are half o .

TUESDAY

Jazzercise: African Dance Class. Lessons focus on the traditional dances from Guinea, West Africa. 6:45—8:15 p.m.

Museum Club: Line Dance Lessons. Every Tuesday from 5 p.m.—8 p.m.

Karaoke. Every Tuesday from 9 p.m. to close.

Oeno Wine Lounge: Teacher Tuesday. Every Tuesday educators get 15% o wines.

Tappy Hour. Monday-Friday 12-4 p.m. All wine and beer taps are half o .

WEDNESDAY

East Flagsta Community Library: Family Storytime. Every Wednesday from 10:30—11:15 a.m.

Firecreek Co ee: Singer-Songwriter Open Mic. Share your original songs between 7—10 p.m.

Gopher Hole: Karaoke & Service Industry Night. Happy Hour prices for service industry personnel from 6 p.m. until close with the singing starting at 9:30 p.m.

Mead Hall: Trivia Night. Themed categories, including visual and sound, and prizes for the winners. 6—8 p.m.

Oeno Wine Lounge: Warrior Wednesday. All active military and first responders get 15% o .

Tappy Hour. Monday-Friday 12-4 p.m. All wine and beer taps are half o .

Weatherford Hotel: Blues Night at Charly’s. Every Wednesday night from 7—9 p.m.

Uptown Pubhouse: Team Trivia. Join them every Wednesday for what Flagsta ans are calling “the best trivia night in town!” 7:30—9:30 p.m.

THURSDAY

Dark Sky Brewing: Trivia Night. TAPP’D Trivia! Thursdays 7-9 p.m. at the DSB Beer Garden

Gopher Hole: Trivia Night. Doors open at 6 p.m. with trivia starting at 6:30 p.m.

Mead Hall: GREENLAW. Live Celtic music at the Mead Hall every Thursday at 7 p.m.

Museum Club: Free Line Dance Lessons from 5–8 p.m.

Free Country Swing Lessons from 7–8 p.m.

Dimes with DJ FRSH. Amazing drink specials from 8 p.m. to close.

Oeno Wine Lounge: Wine Tastings. Stop by between 5 and 7 PM to enjoy $20 wine tastings and $5 tastings for

club members.

Tappy Hour. Monday-Friday 12–4 p.m. All wine and beer taps are half o .

FRIDAY

Flag Tag AZ: Family Friday Laser Tag. Get two games of laser tag for only $10 per person from 12 -11 p.m.

Jazzercise: Casino Rueda in Flagsta . Cuban-style Salsa Dancing followed by social dancing. 7:30—10 p.m.

Museum Club: Acoustic Happy Hour. Live country music from 5:30 p.m.—10 p.m. Check the schedule for shows and times.

Oeno Wine Lounge: Tappy Hour. Monday-Friday 12–4 p.m. All wine and beer taps are half o .

SATURDAY

Museum Club: Live country dance bands every week from 8:30 p.m.—1 a.m.

SUNDAY

Flagsta City Hall: Flagsta Community Farmers Market. Celebrate your community and the hard work of its regional small growers and small businesses at the farmer’s market every Sunday. 8 a.m—12 p.m.

Dark Sky Brewery: Pints and Poses: Yoga at the taproom every Sunday morning from 10:15 a.m. to 11:30 a.m. $15 fee per class.

Sunday Funday. Live music every Sunday at the DSB Beer Garden 4—6 p.m.

Jazzercise: Ballroom social dancing. Dance lesson, open dancing from ballroom and swing to latin dance genres. 5:15—7 p.m.

Museum Club: Latino Night. Celebrating Latino and Spanish music every Sunday from 9 p.m.-2 a.m.

Oeno Wine Lounge: Wine Education Night. A 30 minute lesson on wine topics starting at 4:30 p.m. $20 per person.

Fri/1.6

VARIOUS EVENTS

Bu alo Park: Full Moon Hike. Join Flagsta ’s Open Spaces program for a full moon hike. 5:30–6:30 p.m.

Downtown Flagsta : First Friday Art Walk. Join us between 5–9 p.m. for a series of special art exhibitions from local vendors, live music and more.

Sat/1.7

VARIOUS EVENTS

Arizona Snowbowl: Snowboard Race Weekend. Three giant slaloms and three slalom races. Must register to participate. 2:30–5 p.m.

Coconino Center for the Arts: Mindful Mending Workshop. Tasha Miller Gri th invites participants to learn practical hand-stitching skills. 1–4 p.m.

Shift: Bake Sale. Stop by to purchase some baked goods from one of the best restaurants in town.

Sun/1.8

VARIOUS EVENTS

Bright Side Bookshop: Run for the New Year. Down-

town 5K Run, followed by a motivational talk and Q&A. 4–5:30 p.m.

Mon/1.9

VARIOUS EVENTS

Riordan Mansion State Park: In the Footsteps of Martha Summerhayes. Join geologist and storyteller Wayne Ranney for this in person Lunchtime Lecture inspired by the classic book Vanished Arizona. 12:15–1 p.m.

Tue/1.10

MUSIC EVENTS

Mead Hall: Open Mic Night. Join some of the most talented artists on the second Tuesday of every month. 6–9:30 p.m.

VARIOUS EVENTS

Collins Irish Pub: Exotic Tonight the Male Revue. Sensational, fully choreographed dance routines performed by an all-male revue. 4 p.m.

Flagsta Sustainability O ce: Home Energy E ciency 101. One hour demonstration and discussion to help renters and homeowners save money. 6-7 p.m.

Wed/1.11

VARIOUS EVENTS

Downtown Flagsta : Geology Rocks Tour. Monthly 45 minute walking tour showcasing Flagsta ’s geological

history. 1–2 p.m.

Fri/1.13

MUSIC EVENTS

Orpheum Theater: The Boys of Summer. Eagles tribute band. Doors: 6:30 p.m. | Show: 7:30 p.m.

Sat/1.14

MUSIC EVENTS

Coconino Center for the Arts: The Senators & Nolan McKelvey. Local Americana group listed on Billboard’s Next Big Sound charts. 7:30–10:30 p.m.

Yucca North: Sean Bonnette (of AJJ) & Tim Kasher (of Cursive). Supported by Veronica Everheart. 21+. 7–11 p.m.

VARIOUS EVENTS

Orpheum Theater: Ground Swell: The Other Side of Fear. An in-depth look at big-wave surfers tackle some of the ocean’s most intimidating challenges. Doors: 7 p.m. | Show: 7:30 p.m.

Flagsta Mall: Betty White Challenge. Pet adoptions, ra le prizes, photo booth and games. 12–4 p.m.

Wed/1.18

VARIOUS EVENTS

Bu alo Park: Step Into Health” Walking Club. Every third

THE PULSE

Wednesday of the month, join North Country HealthCare for a walk between 3:30 and 4:30 p.m.

Thu/1.19

MUSIC EVENTS

Yucca North: Steely Dead. A Grateful Dead and Steely Dan tribute band. 7 p.m.–12 a.m.

VARIOUS EVENTS

Downtown Library Community Room: Zoom Basics Workshop. Learn terminology, create a Zoom account, and practice using it. 11 a.m.–12 p.m.

Fri/1.20

MUSIC EVENTS

Ardrey Auditorium: Classical Music Goes West. Flagsta Symphony Orchestra will present arrangements from a variety of western films. 7:30 p.m.

Orpheum Theater: Of the Trees Presents: Codex Natura. Electronic music with Potions, Dirty Nabs and Handyman supporting. Doors: 7 p.m. | Show: 8 p.m.

Sat/1.21

VARIOUS EVENTS

High Country Conference Center: 13th Annual Flagsta BrewHaHa. Winter tasting event that features local and regional craft brews, wines, ciders and many more beverages including some non-alcoholic ones. 2–6 p.m.

Thu/1.26

MUSIC EVENTS

Orpheum Theater: Soulfly. American heavy metal band led by former Sepultura frontman Max Cavalera. Doors: 6 p.m. | Show: 6:30 p.m.

VARIOUS EVENTS

Theatrikos Theatre: A Doll’s House, Part 2.

THe most frequently licensed and produced play of 2019 comes back for a second part. 7:30 p.m.

Fri/1.27

VARIOUS EVENTS

Orpheum Theater: Anger Management

Comedy featuring Bruce Jingles. Endearingly elegant and intelligent comedian based in southern California. Doors: 7 p.m. | Show: 7:30 p.m.

Theatrikos Theatre: A Doll’s House, Part 2. THe most frequently licensed and produced play of 2019 comes back for a second part. 7:30 p.m.

Sat/1.28

VARIOUS EVENTS

Theatrikos Theatre: A Doll’s House, Part 2. THe most frequently licensed and produced play of 2019 comes back for a second part. 7:30 p.m.

Sun/1.29

VARIOUS EVENTS

Theatrikos Theatre: A Doll’s House, Part 2. THe most frequently licensed and produced play of 2019 comes back for a second part. 7:30 p.m.

Mon/1.30

VARIOUS EVENTS

Flagsta Sustainability O ce: Home Energy E ciency 101. One hour demonstration and discussion to help renters and homeowners save money. 6-7 p.m.

Wed/2.1

MUSIC EVENTS

Orpheum Theater: We Banjo 3. Winners of the Steve Martin Banjo Prize in 2022 and fast-rising, banjo-picking musicians from Galway and Nashville. 6:30 p.m. | Show: 7:30 p.m.

NORTHERN

they can talk.

Once a month, Kirsten Mathisen creates an original piece of word art using a past Flag Live! article. This one was made from words found in contributor Kate Watters’ article “Floral Foraging: Finding Beauty in Unlikely Places” Find more on Instagram at @kingdom.of.words.

THE MONEY $HOT RICHARD

ULLMAN

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