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AUGUST
ABOUT TOWN
Favorites of the month from the area’s abundant offerings in art and entertainment
23 DEGRAW & PHILIPS Pepsi Amphitheater at Fort Tuthill, 6 p.m. Enjoy a night of soulful music under the stars with performances by contemporary singer-songwriters Gavin DeGraw and Phillip Phillips. Multi-platinum artist DeGraw is known for pop-rock titles “Not Over You” and “I Don’t Want to Be.” Hits by American Idol winner Phillips include “Home” and “Gone, Gone, Gone.” Tickets: $31-$45. pepsiamphitheater.com
STEPHEN MARLEY Orpheum Theater, 7 p.m. Grammy-winning solo artist Stephen “Ragga” Marley, son of late Jamaican superstar Bob Marley, brings his reggae playlist to the historic Orpheum. Creating music since he was a child, the songwriter, singer and producer is known to perform songs by his father and the Melody Makers between his originals. Tickets to the all-ages show are $29 plus fees. www.ticketfly.com
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HOME TOUR
Various locations, 10 a.m.-4 p.m. Five unique private properties are open to the public during the 14th annual Flagstaff Symphony Guild Home Tour. Enjoy live music by symphony members at each stop. Among the spaces featured in this year’s tour is a custom mountain modern home and studio in Anasazi Ridge and the newly restored art studio of Mary-Russell Ferrell Colton, artist and cofounder of the Museum of Northern Arizona. Tickets: $35. For information, call (928) 522-0549.
25 & 26 OPEN STUDIOS
Various locations, 10 a.m.-5p.m. Explore the work of dozens of local artists during the 21st annual Flagstaff Open Studios hosted by the Artists’ Coalition of Flagstaff. Studios on the self-guided tour include those of Baje Whitethorne Sr., George Averbeck, Lynn Overend, Charles Claude, Sharon Richards and more. Download the guide and map at flagstaff-arts.org. Or, pick up a copy at the Arts Connection Gallery in the Flagstaff Mall.
Baja Whitethorne
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ONGOING LYRICA L LINES Museum of Northern Arizona Rarely seen pieces by Michael Kabotie, Edwin Early and Mary Monez are part of this show of exuberant works from the Museum of Northern Arizona collection. With pieces dating back 85 years, this colorful show presents Native art from traditional to modern. Included with $12 museum admission. Open Monday-Saturday, 10 a.m.-5 p.m.; Sunday, noon-5 p.m. august18 namlm.com
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Sweet ! y Jo Joy Cone: 100 years of making ice cream cones By Gail G. Collins with photos by Nancy Wiechec
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n a recent drive from Texas to Arizona, billboards along Interstate 10 west of Tucson beckoned my husband and I to explore “The Thing?� roadside curiosity. As it turned out, the best part of our stop at the travel center was ordering ice cream from Dairy Queen. The creamy treat in an edible handheld cone is quintessential summer. One can lick, lick, lick away, and then, consume what remains. The simple cone is easily taken for granted, but after
touring the Joy Cone factory in Flagstaff, I knew precisely from where the flaky cup in my hand had been shaped, baked, packaged and shipped. Joy Cone began as a family business in 1918. Lebanese immigrant Albert George and some of his relatives bought some used conemaking equipment to found the George & Thomas Cone Company. The George family, along with Joy Cone employees, continues to own and operate the business under an employee stock ownership plan.
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History of the Cone Although ice cream cones were sold by New York street vendors in the 1890s, they achieved popularity in 1904 at the World’s Fair in St. Louis. The stories are many, but according to the International Dairy Foods Association, Syrian immigrant Ernest A. Hamwi is the inventor of the conventional ice cream cone. Hamwi, a pastry vendor, was selling “zalabia,” a crisp sugary waffle, near the many rows of ice cream hawkers at the fair. He rolled the waffle into a cone, handed it to be filled with ice cream, and the rest is sweet history.
Family Philosophy Joy Cone Company has maintained that same fresh product to market philosophy. “The human element equals quality,” said Joe Pozar Jr., general manager of the Flagstaff plant. “We strive to produce the best quality cone you can buy.” Joy Cone’s main manufacturing plant is in Hermitage, Pennsylvania, and it has satellite branches in Le Mars, Iowa, Mexico City and Flagstaff. The company employs 1,000 people. The Flagstaff facility, which is located near Pulliam Airport, has 140 workers with flexible shifts that honor personal schedules. Fostering a family of employees has been the norm since the original George family, passing from Albert to Joe to David George. Working as the plant manager when the Flagstaff location opened in 2000, David George is now CEO, and he brought Pozar to Flagstaff. “David created a comfortable atmosphere and knows everyone by name,” said Pozar, adding that employees tend to be promoted from within. “Every supervisor and mechanic started in an entry-level position.” It’s about quality of life. In fact, after a thorough search, Flagstaff was chosen as a western outlet to reduce product time on a truck. The mountain town has easy access to southern California and Phoenix, its largest markets, and resembles Hermitage as an attractive place to live.
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Cone Production What is it like to work in a building that conjures up cookie heaven? “You get used to the sweet smell during the week, but on Monday, it’s new and wonderful again,” said Pozar. The company has grown steadily, and in July, two higher capacity ovens replaced five older models, increasing production at the Flagstaff plant from 16,000 cones per hour to 25,000. New packaging equipment was required to meet the higher output. The original building, Production Room No. 1, now bakes only sugar and waffle cones. Production Room No. 2 handles cake cones and waffle bowls.
The batter is made on the premises. Flour is conveyed from four 100,000-pound tankers to mix with water from flow lines overhead. The mixture is squirted onto a patterned grid, flatted with a plate, and baked. The waffles are peeled off mechanically, rolled into a cone or pressed into a bowl shape before cooling and packaging. Throughout, a rhythmic din matches the methodical march of cones in symmetrical rows that gather on rotating arms to cool. Inspection and packaging are completed by hand. The baking batter rises like a cake, and the scrap is trimmed to create a level cone, but not all pass muster. A defective cone may have a loose wrap, high or short tops, or be too light or
dark. A pale, golden cone is perfect. Protective packaging is vital. Rolls of bubbly paper, foam trays and cardboard boxing—emblazoned with a cone and the words “Do Not Crush”—guard the product on its journey to market. The machines that create Joy Cone cones are proprietary, built by the company in Pennsylvania. Even the truck fleet is company owned, dedicated to the delivery of fragile products. Joy Cone bakes 1.5 billion cones per year and says it is the largest cone maker in the world. “We make 2 million products of all types a day in Flagstaff,” Pozar said. “That’s enough for everyone in Phoenix and Flagstaff to have a cone daily.”
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Customers & Products Royal blue boxes with purple and white stripes and pictures of ice cream cones hold the signature retail product of Joy Cone, but the company also sells private label boxes. Foodservice cones for Sonic, Burger King, McDonald’s, Dairy Queen and other establishments are paper-wrapped for consumer handling purposes. Joy Cone barters cones for cream with the Flagstsaff DQ in order to offer free soft serve cones to Joy Cone employees. Industrial sales include items like Drumsticks, wafers used for ice cream sandwiches and inclusions, such as cookies baked and broken, for use in ice cream production. As one might guess, spring is the busiest manufacturing time, as the plants ramp up for summertime treats. The Flagstaff warehouse is filled to the soaring ceiling with orange and green shelving packed with product awaiting delivery. Pozar said the cones boast an 18-month shelf life. “Studies have shown they are acceptable well beyond two years,” he added.
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Family Joy Through the ages, manufacturing has often been a family legacy. It is no different for Joe Pozar Jr. His father worked for a competing cone company as did his father before him. Joe Sr. joined Joy Cone more than 40 years ago and encouraged his son to quit the construction trade and work for Joy Cone. The son then moved from Pennsylvania to Arizona to open the Flagstaff plant, and this time, the father followed the son. Joe Sr. is the maintenance manager at the Flag location. “There’s a lot of Joy in the family,” said Joe Jr.
Tours & Celebration What could be more fun than seeing how ice cream cones are made? Arizona Highways magazine, “Mr. Rodger’s Neighborhood” and “How It’s Made” have witnessed the process, and you can too. In 2017 the Flagstaff plant began offering tours September through February, and they are a big draw. Elementary through college students adore the wonder, and public tours fill up fast. This year marks the 100th anniversary of Joy Cone Company. In honor of a century of baking excellence, $100,000 will be donated to St. Jude’s Children’s Research Hospital. Lastly, the family-friendly company shuts down annually for a Summer Fun Weekend that may include activities, such as bowling, a golf outing and a Diamondbacks game or a picnic at the fairgrounds. As the company claims, “Family ties, attention to detail and old-fashioned quality are the ingredients that make our cones the best cones in the world.” The mission: To bring Joy home.
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MATTERS OF TASTE
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Northern Arizona's Mountain Living Magazine
L I A TR T S E CBRREWING
An ideal spot for lingering By Gail G. Collins with photos by Nancy Wiechec
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ife is crowded with the priorities of work and home, and they often keep us frantically rushing from one to the other. But in the best world— and to the benefit of those on either end—we could use a buffer zone. A place to gather, complain or celebrate, and crucially, feel connected. Michael Hickey, a community development consultant, called such hangouts “third spaces.” He discovered that nine times out of 10, it’s a bar. Call it a tavern, pub or microbrewery, but it maintains eternal essentials: taps, stools and an amiable air. In his article In Praise of (Loud, Stinky) Bars, Hickey wrote, “The vaunted ‘third space’ isn’t home, and isn’t work—it’s more like the living room of society at large. It’s a place where … these two other spheres intersect.” In a nutshell, this is the aim of Trail Crest Brewing Company, a recent addition to Flagstaff’s suds scene. Its sunny space boasts a bank of roll-up doors to integrate drinkers with our San Francisco Peaks view. Embodying that pause for a panorama—Trail Crest is an ideal spot for lingering. Big booths and picnic
tables with a snaking 30-seat concrete bar and rough-hewn kick area beneath keep it casual. A hay and charcoal color scheme, canvas photography of landmark surroundings and a stone fireplace add warmth to the welcome. Owners Joel Gat and wife Turtle Wong create classic reasons to come around, such as Wednesday’s trivianight gathering of Geeks Who Drink. The owners are also fans of Ultimate
Fighting Championship, so some of the nearly 20 television screens play the matches, but Gat is too busy these days to watch the mixed martial arts. Trail Crest’s first broad menu narrowed to crowd pleasers with an eye on quality. Antibiotic and hormonefree proteins are sourced from Sterling Food Service for fresh, not frozen, products and beef ground daily. “We stay as local as we’re able,” said Gat. august18 namlm.com
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BY THE BOTTLE
Local Lowdown
Flagstaff breweries pour a wide range of styles By Mike Williams
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t is almost universally agreed that the modern era of American craft brewing began in 1965 when Frederick Louis “Fritz” Maytag III, great-grandson of the founder of the Maytag Corporation, purchased the floundering Anchor Brewing Company in San Francisco. Using the Maytag emphasis on quality over quantity, he revitalized the company. After that, two things really got craft taps flowing. In 1979 it became legal to homebrew beer, and in the early ‘80s several states made it legal to operate brewpubs, establishments selling beer brewed on the premises. Such brewing is “craft beer” because it’s made slowly and with considerable attention to all aspects of the process. Flagstaff is a craft beer destination offering a range of styles. With eight breweries, many located within walking distance of the downtown area, anyone with a thirst for variety won’t want for long. Here’s the lowdown on the local breweries.
Lumberyard Brewing Built in a historic building from Flagstaff’s lumber days, Lumberyard boasts an excellent selection of brews and food as well as a massive viewing window where guests can watch beer being made. The patio is top-notch on any of Flagstaff’s 300 days of sun. Essential tastings include the Knotty Pine IPA and Railhead Red. Fun trivia: The front of the building can be seen in Easy Rider and in the hilarious Forrest Gump “shit happens” scene.
Beaver Street Brewery Nearly 25 years ago, Beaver Street became the first craft brewery to open in Flagstaff. A precursor to Lumberyard, the menu and beers still stand on their own after all this time. The brilliant copper brewing tanks are works of art and, like Lumberyard, are tastefully displayed behind glass beyond the main bar. Its award-winning Red Rock Raspberry was one of the first fruit-infused beers made in town and is a must-drink!
always has something for both the seasoned and new beer drinker. The place is laid back and stylishly decorated, plus the tasting room is usually blessed with a plethora of dogs lounging with their owners. The covered patio and delicious cuisine from the Hangry food truck make Dark Sky one of the spots to be downtown.
Mother Road Brewing Another local favorite, Mother Road’s Tower Station IPA is one of Arizona’s best-selling beers. One sip tells you exactly why—crisp, refreshing, with hints of citrus and not too overwhelming hop notes. Tower Station pairs well with any dish or experience. Mother Road just opened a second brewing facility and tasting room on Butler Avenue. The new location is a bit more tranquil compared to the brewery’s lively spot downtown. Either is perfect for enjoying the brews. If you can pull yourself away from Tower Station, try the Lost Highway Black IPA or the new Daily Driver Session IPA.
Dark Sky Brewing
Historic Brewing
Easily Flagstaff’s most progressive and experimental brewery, DSB, as locals call it, has produced over 300 different beers in its three-year existence. Named for Flagstaff being the first international dark sky city, it’s practically a new brewery every week. DSB
“Makers of craft beer and awesomeness” is the Historic slogan and the brewery lives up to it. With a hopping location downtown and a quiet tasting room on the east side, Historic has something for every taste. We recommend the delightfully refreshing and
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light Undercover Cucumber on a hot summer day. For dessert, pair anything sweet with the Piehole Porter for a wonderful complement.
Flagstaff Brewing This is Flagstaff’s second oldest craft brewery. The Flag Brew patio is a local hangout, and the beer is top-notch! The brewpub is as classically Flag as you can find these days, with walls covered in outdoor gear, stickers from around the world and a healthy amount of Jerry Garcia posters. It offers live music inside and on the patio most nights of the week. The Bubbaganouj IPA lives up to its reputation as a favorite beer served here. If beer is not your thing, don’t despair. Flag Brew features one of the most varied selections of high-end whiskeys in town.
Wanderlust Brewing Located on the east side, just about three miles from downtown, Wanderlust is Flagstaff ’s favorite not-so-well-kept secret. Specializing in saisons and farmhouse ales, Wanderlust also makes a mean German hefeweizen and a tasty Belgian sour. Like the location, the beer is just enough off the beaten path to make customers feel like they’ve stumbled onto something special.
Trail Crest Brewing Trail Crest is the new kid on the block, but has already made a name for itself in the local community. While the brewery isn’t quite up and running yet, the place has already endeared itself with a wide selection of beers from around the state and a menu of some of the most classic pub fare around. The fish ‘n’ chips are to die for! Trail Crest’s atmosphere is laid back with sports perpetually on the TVs. Its proximity to campus makes for a hip clientele.
other unique traits and incorporates them into her art. “The wood gives it that soft, organic feel, and sometimes there are these amazing burls in them that make it look kind of like a sunburst in them or a sunset or mimics water sometimes.” After she picks out her wood canvases, the artist takes them back to her downtown apartment where she sands the surface smooth before sealing the wood and laying down acrylic paint to create the base on top of which she’ll draw her intricate lines with a Sharpie marker. Kavanagh tends to complete each piece in one sitting and rarely sketches out a preliminary design. “When I do the line work, it’s just what I feel like doing. It’s not a planned thing. Sometimes it works, and sometimes it doesn’t, but thankfully it’s on wood so I can just sand it and start all over if I don’t like it.” Balancing art with her full-time job
at Ceiba Adventures requires strict time management and an understanding boss, both of which she is grateful to have when creating new pieces for an exhibit. Her work has appeared at Criollo Latin Kitchen, Flagstaff Coffee Company and the Museum of Contemporary Art Flagstaff. Her latest showing is at the Museum of Northern Arizona. As for any future plans, she hopes to take a road trip through the Colorado Rockies to gather inspiration for a series on the highest peaks in the state which reach above 14,000 feet, colloquially referred to as the fourteeners. She would also like to take a camping trip in the Grand Canyon and create a series from it where she outlines the monuments under which she lays her head for a few days.
“I like the fact there’s an organic and a very inorganic thing working together.”
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Kavanagh’s exhibit Land Lines is showing through Aug. 19 at the Museum of Northern Arizona, 3101 N. Fort Valley Road in Flagstaff.
Lemon balm has a refreshing flavor
and is tasty hot or cold. Lemon balm is believed to relieve stress, nervous tension, anxiety and low mood. It also soothes a nervous stomach.
Lavender is a well-known herb
that has many uses as a home remedy. An infusion made with lavender flowers can relieve headaches, stress and nervous tension, and lavender tea will also help you sleep better at night.
Valerian tea is a home remedy for insomnia. It is one of the best herbal teas if you suffer from sleeping problems, but its flavor is not very pleasant, and it is often mixed with tastier herbs such as lemon balm. Passionflower is a calming and relaxing herb that can be used
against stress, anxiety, sleeping problems and low mood. Drink passion flower infusions before bedtime to enjoy a peaceful sleep. Many edible weeds and wild herbs are excellent tea ingredients.
Dandelion is a detoxifying and
nutritious wild herb that stimulates the liver and the kidneys, helps to eliminate fluids and contains many essential vitamins and minerals.
Stinging nettle is one of the most nutritious and versatile edible weeds. It is rich in iron, magnesium and many other minerals and vitamins. Herbal medicine uses nettle as a diuretic, to purify the blood, to treat anemia, to boost metabolism and to stimulate the kidneys. Mix nettle and dandelion for a detox tea. august18 namlm.com 25 25
OUTDOOR LIFE
Medi t ati o n Movement By Larry Hendricks
of
Along the Camino de Santiago
I
usually notice birds first whenever I remember to stop living inside my head. Birds jump and jostle for spots in bushes and trees. They sing, and I notice them. Then, I see the swaying of the trees, the fattening clouds moving over vivid green hills in northern Spain. Cows lumber across the fields. I smell rain, manure and rich soil. I took it all in while picking at a plate of salty ham and cheese, fruit and sweet pastries. Then, I got up to go. “Leave what you can,” the old woman, her hair gray, lines of age gouged deeply into a perpetually smiling face, told me when I went to pay. I bent over to be at eye level to say “Gracias.” She hugged me and said, “Buen Camino.” She wished me a good road—a literal translation of a very personal, spiritual journey. I’ve wanted to hike the Camino de Santiago de Compostela (Way of St. James) since I was a teenager. I’d heard about it from a history teacher. Christian pilgrims would walk hundreds of miles to end up at the cathedral in Santiago to worship. The journey was one of discovery and faith. Several decades later, I got my chance. Carl Cooke, a coworker at Coconino Community College, has a side gig of organizing Camino trips. He told me about it, and I signed on with four others—Trevor Welker, Erick Welch, Ana Novak and Celestial Passalaqua. The Camino is actually several routes pilgrims have taken across Europe leading to Santiago. The route I hiked (more for the physical challenge and the meditation of putting one foot in front of the other) is called the Camino Frances. But there is also a northern route, a route through Portugal, routes from the south of Spain, water routes from the United Kingdom and more. The Camino Frances, which starts in Pied de
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The man was worried about losing weight on Port in France, is 800 kilometers from start to finish—about 500 miles. the journey. His wife was concerned about The group I traveled with hiked the last 75 miles, from the Spanish the pain in her knees and feet. She asked me town of Sarria to Santiago. We walked 12-18 miles a day over five days about my Camino experience, and I told her and carried everything we brought in backpacks. A hiker by nature, I it was my first time. trained for several weeks beforehand to stay comfortable with the daily “It’s like your life,” she said to me, distances. Some days, the Camino was sunny and hot. Many days, drizzly smiling. “There are nice parts, boring parts, rains soaked us to the bone. scary parts. Just like your life. Sometimes A “café con leche” (coffee with steamed milk) started our daily hot, sometimes cold, miserable. Sometimes, rituals. After a day of hiking, we would eat lots at restaurants that comfortable. Sometimes you pray to God for featured a “menu del dia” (menu of the day) for “peregrinos” (pilgrims) help. Sometimes, you thank God for your life.” for about 10 Euros ($14), which consisted of an appetizer, a main Her husband nodded. course, a dessert and a glass of wine, beer, soda or water. Each night “Buen Camino,” they told me. we stayed in hostels, or “albergues,” for about 10 Euros ($14). On the “Buen Camino,” I replied. trail, there were plenty of little towns that provided breaks for coffee, I kept putting one foot in front of the drinks and breakfast or lunch. Despite the abundance of food and other all the way to Santiago. I felt the water on the Camino, I found it hard to keep weight on. history. The scallop shells and yellow arrows As I continued to put one foot in front of the other, jumbled marking the Camino became a fixture in thoughts of modern life eventually settled into the left-right cadence my thoughts. I passed through towns— of movement through the pastoral landscape of Galicia. I stopped living inside my head and found the meditation and physical challenge Portomarin, Arzúa, Palas de Rei—the names blurring in the meditation of movement. I sought. I met people from all over Europe, the United States and The trip did as I thought it would; farther afield. All came to the Walk of St. James for their own reasons, it made me thirst for more. And “Buen and all would end up at the Santiago cathedral. Some have hiked for Camino” continues to echo in my head. a kind of self-discovery. Some have survived health scares. Some have come out the other side of significant life events. Some walked the route as a matter of faith. At one of the many cafés on the Flagstaff resident Stacey Wittig has a wealth of knowledge about Camino, I spoke with a couple from Florida the Camino because she has walked about 1,600 kilometers of The who had begun their journey in Burgos, Way. She recently finished a walk on the Camino del Norte, the Spain. They had been married for a long northern route. For more information, visit her website at www. time and finished each other’s sentences. spiritualwalkingguides.com.
If you go …
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PLAYING FAVORITES
Project Colorado: The Book
Review by Richard Quartaroli
hree years ago, boatman, author and geologist Christa Sadler contacted me about Project Colorado, asking me for a preliminary review of a chapter on John Wesley Powell for the multi-format project about the Colorado River. As it’s one of the most managed and litigated rivers in the western United States, perhaps the entire country or even the world (pure speculation on my part), the Colorado is also one of the most written about (more speculation). Sadler addresses that in the preface of her new book, The Colorado. “I was concerned at first that there already exists a plethora of fine publications about the Colorado River, and I wasn’t sure how this book could be different. Luckily, Murat Eyuboglu’s exquisite production provided my approach. The film explores aspects of our relationship with the Colorado River that are not often addressed, and in a way that is unique. It is really a love song to a place, a testament that uses images and music with little narration, thus leaving the viewer free to bask in the sights and sounds.” Eyuboglu’s 2016 documentary film of the same name is predominantly imagery and sound. Occasional live performances accompany the film, providing a third showcase format. (An overview of the entire project can be found at http://www.projectcolorado. com/.) The Colorado book, although it is meant to stand alone in its own right, is oversize and substantial, containing beautiful photographs and easy to understand and important charts. But it’s much more than a coffee table book. Sadler continues, “This book serves as the film’s ‘documentary’ narration. Rather than an exhaustive and linear compendium of all things Colorado, the book provides a broader sense of the story that Murat tells in his film, and acts as a springboard for people who want to know even more about a particular subject.” Topics covered are interestingly 34
The Colorado by Christa Sadler, National Sawdust/This Earth Press, 2018
varied—watershed, prehistoric peoples, Padre Kino, Lower Colorado land and peoples, Powell, Salton Sea, western water issues, Law of the River, dam building featuring Hoover and Glen Canyon Dams, Anthropocene (the geologic age in which human activity has been the dominating influence on climate and the environment), and the Colorado River Delta. A chapter about Southern California’s Imperial Valley and agriculture carries the surprising title and story of the folk ballad “El Corrido de Joe R.” The ballad is by William deBuys, author of Seeing Things Whole (about Powell) and Salt Dreams (about the Salton Sea), with the great line, “A new life is ours now, I know. Con el agua del Rio Colorado.” I am a visual learner and highlights for me, besides the stunning photographs and drawings, are the maps and charts. Catching my eye from the start were those of the watershed, landforms, and physiographic divisions, then Current Diversions and Water Projects, followed later by the Colorado’s plumbing. Oh, wait, don’t forget the historic maps, such as those in the Powell chapter, rainfall showing the “Line of Aridity” at the 100th meridian, and the arid regions with state and territory boundaries by watershed. Many chapters culminate in superb timelines. How about that Sadler photograph properly and correctly showing the dividing line between the Upper and Lower Basins from the Colorado River Compact—no, it’s not
Northern Arizona's Mountain Living Magazine
Lee’s Ferry nor the Paria River, but “Lee Ferry.” I’m purposely not giving page numbers, for you’ll need to seek and enjoy the serendipity of your own favorites. One minor quibble: Although the author presents the allotment of Colorado River water to seven U.S. states and Mexico, I would have liked to have seen a graph showing the average historical percentages of water each state supplies to the system— where the water originates, compared to which state gets how much. Marcia Thomas, author of John Wesley Powell: An Annotated Bibliography and librarian at Illinois Wesleyan University where Powell taught, says “It is beautiful visually, but more importantly, the content is comprehensive, well written, and well documented. It’s a wonderful resource that has potential for use in all sorts of educational settings.” River historian and author Roy Webb concurs, “Beautifully done, with marvelous photos and the quality of writing you’d expect from Christa.” I agree and highly recommend this work. In Flagstaff, The Colorado can be purchased at Bright Side Bookshop or the Museum of Northern Arizona. Or, buy it online at https://this-earth.com/ the-colorado/. Quartaroli’s article first appeared in Boatman’s Quarterly Review, a publication of the Grand Canyon River Guides association. It is reprinted here with permission.
Playing Favorites features books, music or other media catching our attention. Some favorites have regional affiliations. Some are picks we think are just worth checking out.