Craft Magazine OK MAY 2019 by craftmagok

CRAFT MAGAZINE OK | MAY 2019

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18 #NOLIMITWOMEN

#WEREPORTTHEBREWS

©2019, All rights reserved. No part of this publication may be reproduced without written premission from the publisher. Craft Magazine OK,LLC. is published monthly 2706 W. WASHINGTON PL. BROKEN ARROW, OK 74012 ben@craftmagok.com 918-398-6844 OWNERS / PUBLISHER BEN & ALISHA ALLEN EDITOR PETER BRENNAN CONTRIBUTING WRITERS AMANDA JANE SIMCOE • BEN ALLEN CHRISTINA WINKLE • JEFF THOMPSON JEREMY STRUNK • JILL MEREDITH LACY RICHARDS • PETER BRENNAN “POPPY” • TIM LANDES • SHANNON SMITH MANAGING PHOTOGRAPHER BEN ALLEN

5 Q’S WITH...

CONTRIBUTING PHOTOGRAPHY: CHRISTINA WINKLE

VISIT CRAFTMAGOK.COM FOR THE ONLINE VERSION OF THE MAGAZINE AND TO CONTACT US FOR STORY IDEAS OR ADVERTISING OPPORTUNITIES. FOLLOW US @CRAFTMAGOK ON:

About the Cover: The first annual Tulsa Beer Invitational is almost here. A way to bring some of the best breweries and homebrewers together for a great day of healthy competition. Marion Gooding, President of FOAM and Desiree Knott, Co-Owner of High Gravity Fermintation Supplies are looking forward to celebrating the craft beer scene in Tulsa with you.

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Letter From The Editor

ou know, over the span of our lives we’re supposed to learn some stuff. We’ve all been to school- we study a bunch, learn alot there, that’s for sure. Mostly good; but some of it we say, “I’m never going to use this! Why?!” Then there’s some info or experiences that we totally discard, never to be heard or seen again.

But it seems to me that where the real learning in life happens is in our everyday, our routines; our interactions with people, our time spent out in the “real world.” On our jobs, family times, meet and greets.That’s where the rubber of our beings sometimes meets the hard surfaces of life. Where we can really put some miles on, but sometimes we get a scrape or two. We might even get dented here or there. It’s all part of the trip. One thing I’ve really been trying to focus on lately is to be more positive about life. You know, it often comes down to a choice. We can actually make a conscious decision to be happier! I know sometimes that’s hard to do, but let me encourage you- try. Don’t give up looking at the bright side of things. We’re all trying to make it. Living our lives the best we can, through ups and downs, thicks and thins. Let’s try to help each other, more than we hurt. There’s so much good in the world! Listen to the laughter of a baby; hug the neck of someone you love; reach out to someone that maybe you haven’t seen or heard from in too long of a time. Cuddle your pet. Maybe get out in nature for a bit, smell some open air and listen to the birds. Life’s way too short- spend time with those you love to be around, who help make you healthy and strong. And be there for them, too. There’s really no time for sour grapes. Thanks for reading!

Peter Brennan

CRAFT MAGAZINE OK | MAY 2019

Below: Marion Gooding at a FOAM event in 2015

decade ago Marion Gooding had flirted with journalism and then moved on to web development, launching his own company. He had recently married his wife, Sarah, and it was Christmas when he unwrapped a gift that changed his life. “My wife got me a homebrew kit, which came with the basic twobucket system, and a copy of ‘The Complete Joy of Homebrewing,’” said Gooding. “I read that book two times before I started making my own beer.” Lost in a new world, Gooding learned about the Fellowship of Oklahoma Ale Makers, better known as FOAM. Seeing the benefits of the club, Gooding joined Oklahoma’s largest and oldest home brewing club, dating back to 1984.

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Ten years later, Gooding is taking a break from helping his Dead Armadillo Brewery coworkers install new tanks to increase production of their popular line of beers. He joined Dead Armadillo in a contract role last summer and then went full time as the operations manager in October. When he’s not trying to keep up with the astronomical high demands of the brewery’s Tulsa Flag blonde ale, Gooding serves as FOAM’s president and is leading the charge in launching a new beer festival to kick off Tulsa’s annual Craft Beer Week. FOAM’s brewers have long been a staple of every beer fest in town, whether it’s at Wild Brew, Harvest Beer Festival or First Draft.

From two buckets to 62 booths

Marion Gooding, FOAM launch Tulsa Craft Beer Invitational By Tim Landes Below: Desiree Knott and Marion Gooding candid photo behind the scenes photo for the cover of Craft Magazine OK

“We’ve always prided ourselves on having the largest booth at Wild Brew,” said Gooding. “We feature 27 taps. We love doing that. We like to encourage people and show them anyone can do it. We understood that by participating in tastings we could showcase the final product and show that we’re a good entry level for brewers.”

The year-long planning culminates with May 11’s Tulsa Craft Beer Invitational, which will showcase more than 30 breweries and six state-wide homebrew clubs, including FOAM, Red Earth Brewers and Southern Oklahoma Brewers. Overall there will be 62 booths for beer fans 21 and older to visit.“

There used to be an event to launch Craft Beer Week, but Gooding said the organizers got too busy and became tired of doing it, which resulted in him discovering an opportunity to grow FOAM.

I like to describe it as a new kind of hybrid festival,” Gooding said. “There will be the traditional tasting aspect, and we’re also asking every brewery to submit a festival-exclusive beer that will be judged by our VIPs. They will get in an hour early to sample everything and then have the opportunity to vote for their favorite commercial and homebrew beers. So far 30 breweries have confirmed, and the beers they’re creating have some crazy ingredients. I can’t wait to try them.”

The board looked back at their experiences participating in beer festivals and saw an opportunity to build their own that is different than the others, while potentially reaching a new audience.

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TCBI will be held in the parking lot outside of High Gravity, which has been supplying brewers equipment, yeast, hops and more for about 15 years. Gooding said holding the festival at High Gravity, which is located at 6808 S. Memorial Drive, could reach beer fans who rarely make the trek to the Pearl District breweries or other festivals. “We believe hosting it in south Tulsa will help give a broader access to beer because all of the other festivals are held in midtown or downtown, so it’s nice to go out to them,” he said. Gooding applauded the hard work High Gravity has devoted to TCBI to make it happen bigger and better than he originally envisioned. “They’re providing a huge chunk of support, and we wouldn’t be able to do it without them,” Gooding said. “They have handled all the legal and licensing. They worked out the space to fill the demand. They really did all the heavy lifting up front to make it easier on us to execute it as we envisioned.” After a long fortuitous relationship with FOAM, High Gravity co-owner Desiree Knott said it was an easy decision to partner with the homebrew club to host the festival that is bookended by May 19’s The Hop Jam.“ I wanted to do this festival with FOAM because Craft Beer has its roots in homebrewing,” Knott said. “Every commercial brewery in Tulsa has its roots in our store. Every one of them was a customer and a homebrewer before they went professional.“ Teaming up with FOAM, showcasing the skills and passion of homebrewers, and letting people see that the beer they make can be just as good as commercial beer just made a lot of sense,” Knott said. Gooding’s break is over. He’s back with his coworkers as they admire the etched glass logos on top of the new tanks. The installation is nearly complete and they’re soon going to have to start brewing more beer. 12

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Gooding has come a long way from unwrapping those buckets a decade ago. In a few weeks he will be standing in the High Gravity parking lot surrounded by the best beer in Oklahoma. Some of it he helped brew. He’s not doing what he thought he’d be doing with his life, but maybe for the first time he’s found his calling. Due to his endless energy and love to oversee projects, Gooding says his mom always thought he’d end up in a different line of work, but he can see the similarities in what she envisioned.“My mom always said I’d be an activities director on a cruise ship,” said Gooding. “So I guess this makes sense that I’d be helping put on a beer festival.”

What: Tulsa Craft Beer Invitational Where: 6808 S Memorial Dr Ste 146, Tulsa, OK 74133 When: May 11, VIP entry ($75) 1 p.m. 5 p.m., General Admission ($50) 2 p.m. - 5 p.m. Who: Fellowship of Oklahoma Ale Makers & High Gravity Homebrew Supply How: Online ticket sales available at tickets.beerfests.com/event/tulsa-craftbeer-invitational

OFFICIAL 2019 TULSA CRAFT BEER INVITATIONAL GUIDE

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OFFICIAL 2019 TULSA CRAFT BEER INVITATIONAL GUIDE Pearl Brewery Tours will be providing shuttle service from the parking lot next to the old Toys-R-Us location (parking area is designated on the map). We are asking that everyone park here so businesses nearby aren’t overly impacted. Shuttle service will run from 12:30 to 2:30 and from 4:00-5:30. Please be responsible and use a designated driver, Uber or Lyft if you have too much fun trying all the incredible beer at the Tulsa Craft Beer Invitational.

About Pearl Brewery Tours: Pearl Brewery Tours was created due to the overwhelming group of quality OKLAHOMA brewers finally able to sell their beers direct to the public. Providing daily driving tours of Tulsa's finest microbreweries and an up-close look at Tulsa's growing beer scene. Whether you want to ride solo, with a friend or as a group, your journey with Pearl Brewery Tours on Tulsa's ale trail will be a blast! Pearl does the driving and parking. You do the drinking and partying. Visit their website to book your tour today! www.pearlbrewerytours.com

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About FOAM

More than just a Homebrew Store

The purpose of FOAM is to promote beer literacy through education, preparation, and responsible enjoyment of quality beer. FOAM is a non-profit organization in Tulsa, OK. Our regular club meetings occur on the second Thursday of every month, at the Hope Unitarian Church, located at 8432 S. Sheridan Rd.

High Gravity Fermentations is Tulsa’s one stop shop for all your fermenting needs. We carry everything you need to brew your own beer, 100+ varietal wine kits, cheesemaking supplies as well as cultures for yogurt, kombucha and more... Don’t live near Tulsa? No worries. We ship all over the world. Just visit our website.

In addition to monthly meetings, FOAM hosts various club-related events. Guests are welcome and encouraged to bring their homebrew to share.

But wait! There’s more! We are also brewery and a winery! Join us in Pippin’s Taproom where we have 11+ beers on tap in an ever-changing lineup. Take home a growler, Crowler or 4-pack. Open 7 days per week. Family friendly with games and root beer for the kids. Take home a bottle of wine. We have a wide range of styles and varietals. You can try a bottle before making a batch of 30 bottles yourself.

WE WOULD LIKE TO THANK THIS YEARS SPONSORS:

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Pure Food + Juice BY AMANDA JANE SIMCOE

t isn’t unheard of for someone in their mid-20’s with no foodservice experience to quit their job and open a restaurant, but it isn’t often that they are not only still open 15 years later, but at the height of their success. For Cynthia Beavers, chef/ owner of Pure Food and Juice, giving up a successful career in Real Estate was a risk worth taking. Beavers enjoyed plant-based foods while traveling in New York and LA, but found a shortage back home in Dallas, TX. She began experimenting with some recipes and hoped to find some like-minded people who shared her interest. After putting up flyers at Whole Foods, she formed a potluck group that steadily grew each time they met. That is when she decided to rent a space and see if Dallas was ready for a restaurant focused on clean eating and plant-based recipes. The restaurant was highly successful, but three years later Beavers realized that she needed to move closer to her parents in Tulsa. She decided to take the same risk and offer her meals to Oklahomans. In 2008, she began her meal shipping business in the space that would become Pure Cafe the following year.

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Since that time Beavers has moved the restaurant, now called Pure Food and Juice, to Center one on Brookside. She still ships food nationwide, as well as offering both grab-and-go meals and juices, plus full dining room service. Wine, beer, and creative cocktails based on fresh juices and herbs are also available.

The menu includes items ranging from spring rolls, enchiladas, and pad thai; to nachos, burgers, and my favorite, lasagne. Each day there is a special soup, entree, and dessert feature. While the food does cater to a range of dietary needs including lowcarb, paleo, dairy-free, and grain-free, it certainly doesn't taste like "diet food." As Beavers describes it, it is "healthy food that tastes really unhealthy."

For those looking for a little extra help with their eating habits, Beavers offers wellness programs, ranging from a 3, 5, or 7-day cleanse; to a 21-day Transformation Program that includes personal guidance. Themed dinner classes and workshops will also be available this summer. In-home instruction is also available. To keep up with the daily menu features, special offers, and plenty of pictures of beautiful food, follow @purefoodandjuice on Facebook and Instagram. 3524 S. Peoria Avenue Center 1 Tulsa, Oklahoma 74105 918.392.8090 | PureFoodAndJuice.com Hours: M-Th 8a-9pm Fri -Sat 8a-10pm Sun 10a-3p grab-n-go only

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Above: Sam and Melissa Wayt with their son Sam, co-owners of Sam’s Tulsa Salsa

Some Like it Hot! By PETER BRENNAN

alsa is one of those things that people can get really, really passionate about. I mean, have you checked out the salsa section at the grocery store lately? Big jars, little jars, green labels, yellow, red. Variety in bunches! But I’m not talking about some standard, off the shelf stuff. I’m talking about “WOW!!” pop your eyes out salsa! It’s the real, smokey flavor that just bursts out from the stuff, those grilled peppers give it such a rich, special taste. Best. Salsa. Ever. Ok, I said it. Sam & Melissa Wayt are really kind of a super nice couple, the kind of folks that you would love to have as your neighbors. They have a handsome baby boy (little Sam) that they’re in love with. But you might really like Sam when he gets that Hasty Bake grill loaded up with sweet smelling, savory peppers- mmmm. And guess 22

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what-that awesome flavor of fresh grilled peppers is what sets their salsa apart from any other that I’ve ever tasted. The taste- totally and uniquely theirs, it almost brings a tear to my eyes just thinking about it. Oh wait- maybe that was because Sam slipped his hot stuff on me right off the bat…! Back in 2015, Sam was hanging with some buddies. He had dabbled in making his own salsa, & every time he did, everyone said- “Dude, you should sell this stuff !” So Sam ropes Melissa in, and they start jarring it up, just for family and friends. The little part time “fun” thing very quickly morphs into a 100-jar-a week monster! They would grill and cook all weekend, Melissa would shake her fist at Sam Sunday night and say “this is the last time!!!” And then come Monday, friends would text them a pic of their

empty salsa jar, with some sad puppy dog eyes even- and when the next weekend rolled around, guess where’d they be. But you know what? They loved it. Because making that wonderful salsa that so many people craved & wanted made them happy. They are all about the freshest ingredients, the customer service, and the top notch quality, and it it shows. But something had to give. Refusing to budge on quality takes a lot of extra time and work. Not only was one year old little Sammy running around, being a baby boy- all that cooking was wearing them out. So Sam went to look for a packing company. It was time to take the next step. After a lot of searching they found one that agreed to his requirements. Not only did Sam have his top standards of fresh, quality ingredients, he had one very special “must”- his smoked peppers had to be grilled on Hasty Bake grills. So he supplied the packers with the grills, and they went to jarring. I think that’s pretty cool.

“Little Sam” of Sam’s Tulsa Salsa

And now the important part: Sam’s Salsa is available at--Ida RedSiegi’s-Expressly Gifts-Okie Spice-and of course, Hasty Bake’s Tulsa Grill Store (and there’s a rumor going around that it may be coming soon to Reasor’s- but you didn’t hear that from me…)

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The Sweet Life The Story of Merritt’s Bakery

By Jill Meredith

ust about any occasion is a great reason to eat cake and other delectable treats. For generations now, Merritt’s Bakery has been providing Tulsa and surrounding areas with desserts that have made Merritt’s somewhat of the gold standard any time a special cake or other dessert is needed.

From humble beginnings this Tulsa icon was born. For years, Bobbie Merritt, who was 99% self-taught, baked and decorated cakes out of her home for friends and family. In September of 1979, the Merritt’s bought a 450 square foot space that had previously been a variety store, selling 35mm cameras. Ironically, this first location, known back then as “The Cake Box,” was located exactly across from where the present day midtown location stands today. In those early days, the Merritt’s had three small children and money was tight. Since they were only making birthday cakes and wedding cakes at first, Larry Merritt starting making cinnamon rolls to help supplement their income. Eventually, they also began making brownies and cookies. Larry stressed that they only added one new menu item at a time in order to see customer response, instead of adding a bunch of new baked goodies all at once. Larry said that customer demand dictated what items might be added to the menu. He gave the example of lemon meringue pie. Apparently, a customer requested one once, so Larry, who just happens to be a certified Master Baker, set out to learn how to make it. In 1980, the Merritt’s had the opportunity to buy Mom’s Daylight Donuts, so they took on the task of learning how to make doughnuts, while also keeping up with the rest of their normal day to day menu. During this time, the bakery’s name was changed to Merritt’s Cake Box. Of course, eventually, the name was shortened to Merritt’s Bakery, as it remains today. A few years later, the Merritt’s acquired the former Bagelry, located at 59th and Lewis, before finally moving to their current midtown location. They were only at the Lewis location for about two years before road construction and expansion of the area pretty much forced them to move to their current midtown location at 3202 South 15th. Fast forward to today- Merritt’s now has two other locations: 71st and Garnett, and one on Riverside, as well as their midtown location. With the added locations over the years, they have also added employees. Currently, they employ 65 people – a huge leap from those early days when the Merritt’s themselves were the only employees.

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Above: Left: Larry Merritt in 1992, Right: Larry Merrit 2019

In 2004, the Merritt’s opened a location in Owasso, but closed it in 2011 due to a lack of sales. However, Larry said that their time in Owasso taught them a lot about their business and how best to move forward in the future. The longevity of the bakery as a whole can be credited to the Merritt’s dedication to their business and their customers. When asked about their most popular items, Larry answered without hesitation that iced and decorated sugar cookies are customer favorites. Through the years though, he said that he saw many trends come and go. He remembers a time when there was a muffin craze, and then other times when croissants and cupcakes were all the rage. He admitted that one of his personal favorites is their thumbprint cookie that is filled with a variety of fillings, including buttercream, and also some filled with caramel and drizzled with chocolate. This time of year, the bakery is beyond busy with special orders for Mother’s Day, graduations, as well as other holidays and family get-togethers. While Larry wasn’t ready to divulge plans for Mother’s Day at the time of this interview, you can be assured that the Merritt’s and their staff will be ready to help make the celebrations extra special for Moms and graduates. Larry said that planning for special events takes about six months, allowing time for trial and error, as well as deciding how to package and market the new items. While everyone involved in Merritt’s works hard, Larry stressed the fact that Bobbie is the heart and soul of the bakery. “The place wouldn’t be the same without her,” he said. He continued to explain that everyone tends to focus on him as the face of Merritt’s, as far the business side of things is concerned, but he feels that is unfair, because there wouldn’t be a Merritt’s Bakery without her.

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A Place To Land By: Lacy Richards

beautiful peacock greeted us at the door while the sun was high in the sky but the interior of the room was dark, vast, and inscrutable. Linda brought us to a table while the lights were still off and the entirety of the dining room was overshadowed by a menagerie of items. Ornate beaded lamps here, a tall Indian princess at the edge of the dining room, massive taxidermized heads of animals placed throughout. Some items priceless while others were simple and mainstream. My eye caught the large moose head sitting above a table of five empty chairs, “ya know, wives love that we keep their husband’s hunting prizes here instead of at their homes…”, she chuckles. Owner, Linda Powell moves through the dining room of Molly’s Landing as if it’s just part of her, and she a part of it, both attention grabbing yet comforting. She explains that in 1984 her and her two sons moved from Phoenix, Arizona to Tulsa and set up life in Catoosa. They built the large log cabin between the famous Route 66 and the Verdigris river, but soon after reshaped it’s intended use into what’s now, Molly’s Landing, one of Oklahoma’s most iconic steak and seafood restaurants. “I eat here every day” Linda says as the leans back, “and they never know what I’ll ask for, or who it’s for, but it’s how I test for quality. And you don’t want to hear from me.” She is both graceful and particular. Linda looks around the room and points to the same set of chairs under the moose, “just last week this table had 5 people dressed to the nine’s in tuxes and dresses ready to go to the opera, and the table next to it was a group that had just jumped off their boat and were still in flip flops. I

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think food tastes better when you’re comfortable, and this place is for everybody.”“ I’m sure you get this question quite often but… how come all these things?”, I ask, unknowing of how she’d answer. “Oh yes, I do get asked that. If you’re with another couple and you don’t know much about each other, the items in the room spark conversation and

creates an ease with the other person. Same thing with business meetings. I think having something to talk about just makes everyone more comfortable!” And that is Linda’s bottom line, she wants to foster an environment of intrigue, comfort, and most importantly, deliciousness. She and her co-owners have maintained the standard of wet-aging their steaks in house and picking out their seafood. Their pride comes as the plates are served. “We got our bread from Canada for years…” I ask if she’s still in the market for a bread company, “oh, I’m always looking for a bread company!” And that same determination and desire for perfection is evident throughout. There’s intense work to be done before the plates are served. Linda tells me about how Verdigris students are handpicked at a young age, starting as dishwashers and encouraged to work their way up to cooking. She prefers them trained in house because hiring chefs from other restaurants can often bring unwanted influences. They’ve incorporated their own garden that provides heirloom tomatoes and all their herbs, and a gift shop for waiting patrons. The bar is another popular destination as the house margaritas are a dinner staple. 1,837 margaritas were served in 2014! I’ll drink to that. We close out our time with Linda looking around and hearing stories about eccentric customers and what catches people’s eyes. It’s evident that we could look around and listen for hours without

making a dent in what’s there. She brings us over to the wall that shows almost every celebrity who was born in Oklahoma, and even as a native Arizonian, she touts “we have some of the smartest people in the nation from Oklahoma and I don’t even know if people around here know that”. She points out the signed pictures, the hilarious quotes, the puzzles and prints. She admires a few and remarks “I’m about to add the Declaration of Independence and the Constitution to the wall” and in that moment there’s such an admirable spirit around her, there’s this thing in her that’s always striving to improve, to read more, to be more aware, to be more accessible. After 35 years she determined for excellence, comfort and personability … constantly. Before leaving I ask Linda exactly what she does at Molly’s Landing, on say, a busy Friday evening, “well I’m the peacock at the door!” and there’s truly not a more fitting title. CRAFT MAGAZINE OK | MAY 2019

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by Jeff Thompson

ere at Craft Magazine, we are moved and inspired by the growing number of craftspeople and artisans who are finding unique pathways to get products to market. The internet has made this possible, but many times, people need to see, touch and feel a product and maybe even meet the maker and hear their unique stores to fall in love with their next treasured possession. At Tulsa’s Mother Road Market (located just off Route 66 at 11th and Lewis), there is a unique and special place, called “The Vault” where local makers can bring their products to sell and get them in the hands of Tulsans who’ve already demonstrated a passion for supporting local business. Thanks to the generosity of the Lobeck Taylor Family Foundation, the costs for makers and artisans are a fraction of the usual market rate for a pop-up retail opportunity, and each month we have the privilege to feature one of the many upcoming (or recurring) local craftspeople who are in The Vault at Mother Road Market. This month, we feature:

Premier Popcorn!

enjoy. Something that I look forward to getting out of bed to do. Something that fuels my entrepreneurial desires.” he said earlier today. His idea of success includes making other people’s dreams come true, as part of Premier’s model includes making popcorn available at a discount to charities, schools and sports teams as a means to raise revenue. When I asked him who some of his business inspirations were, he surprised me with his answer. “I look up to anyone that has the drive and courage to branch out on their own, willing to work hard and ignore the naysayers, believing in themselves, their product or service and the determination to grow.” It seems like Tom’s describing all of the budding entrepreneurs I’ve had the pleasure of meeting at The Vault. Tom’s business model fits perfectly at Mother Road Market. It’s called a pop-up vault, and, I mean, hello… he sells popcorn. You see the connection? But it doesn’t stop (or pop) there. Tom appreciated the uniquely Tulsa focused energy at Mother Road Market. When I asked him what he loves about Tulsa, he said, “I love that this community supports local business. In my 20+ years here I’ve been able to create several businesses from home remodeling to catering to popcorn. Tulsa has been a city of opportunity for me and I feel it’s all because the community truly cares about its own home grown businesses and supports them.”

When Tom Phillips, Head Popcorn Maker of Premier Popcorn started his business over nine years ago, he wanted to provide a product and an experience that took people back to the smells and tastes of home. There really are very few smells that just mean “home” to people. For me, it’s probably the big three. Bacon, Coffee and Popcorn. There’s something about the smell of popcorn in the air that is comforting and celebratory at the same time. It’s so simple that basically one main ingredient can be the basis for a whole array of sweet and savory treats. Tom started with Caramel Chipotle as his first unique flavor combination, and has built a successful business on bringing the taste of home to more and more people. Tom’s idea of success isn’t just measured in the number of pounds sold or the number of customers.

We hope that the community will come out to support Tom’s business on May 10th, 11th and 12th when he is in the Mother Road Market Pop Up Vault. We’re looking forward to everyone who is popping up in May, including the following: Earth, Wind and Crystals (May 7-9) Somatic Supplements CBD and Hemp Products (May 15-19)The Nap Nook (May 24-26) Be sure to support Tom and Premier Popcorn from May 10 - 12 See you in The Vault at Mother Road Market. Fun Fact: The Vault at Mother Road Market was built in 1939 to handle all of the cash for the Scriver-Stevens Grocery Warehouse, and is one of the remaining original features of the historic building that houses Mother Road Market.

“Success to me is something that’s changed over the years… When you’re young you seem to think it’s all about the big house and a fat bank account. Success to me now is doing something that I truly CRAFT MAGAZINE OK | MAY 2019

Tulsa T-Shirt Factory Has Got You Covered! by “Poppy”

ave you ever been in charge of the “tee shirt order”? Maybe you got volunteered at your child’s school, or you’re the one at your business that has to order tees & hoodies for everyone next time! Yikes! Been there- and let me tell you, it can be a very intimidating and extremely frustrating chore. But dread your task no more! At the Tulsa T-Shirt Factory, your worries & fears are all whisked away by the marvelous Kaylee Smedley. Officially the manager, she is really the “make it easy gal.” Personable and pleasant, she sees herself as the person who can make your life more simple. She is all about organization (believe mean absolute MUST when it comes to ordering garments for a group); customer service, friendly interaction and long term relationship are what she and the crew at Tulsa T-Shirt are all about. The key to that all hinges on Quality, which is rule number one there.

Kaylee Smedley, Manager at Tulsa T-Shirt Factory

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Started nearly 9 years ago by owner April Strom, Tulsa T-Shirt is building a name about town for being a place where you can get top notch printed garments, embroidered hats, jackets and shirts, as well as promotional products (pens, mugs, etc). They pride themselves on being dependable, and assure each and every customer that their order will be right, and on time, every time. And quality and awesome customer service doesn’t come at extravagant pricing. Kaylee knows that you’re usually watching

your pennies, like all the rest of us. She strives to be as competitive as she can be on price, while still maintaining standards that you expect and deserve. A balancing act for sure, but they are up to it. Come down to 32nd and Harvard, and let Kaylee, April and John (he’s the guy running the printing press) help you with your next order. Let them do what they do best- help make your life easier! CRAFT MAGAZINE OK | MAY 2019

#COOKSNOTCHEFS “Do you have anything for chicken?”

hat seems to be the number one question folks ask when shopping for spices & seasonings at OkieSpice and Trade Co. As the conversation moves forward, ideas start to be tossed around for various other meals and that’s where the fun begins! Inevitably, several others join in, offering their own creative suggestions using products from the store! Most of those ideas come from people just like us...pressed for time but still trying to get creative with flavor. Real people wanting more than salt/pepper, but not wanting elaborate dishes that take hours to prepare. Food that their spouses and kids just might eat...or at least try. #COOKSNOTCHEFS is our way of declaring that we are just having fun...nothing too fussy... and the easier...the better! (No formal training around here...obviously! )Just layer up the flavors...up the ante...but make it as quick/easy as possible. These meal/recipe suggestions aren’t hard...some just take a little planning ahead...on Friday evenings we are already looking ahead to Sunday! That’s our day to just kick back...enjoy ourselves and be the #cooksnotchefs that we are!

Pork Loins are on sale quite a bit....and easy to dress up with various sauces and seasonings. This Peachy Grilled Pork Loin is an easy go-to in the evening....requiring nothing ahead of time. Leave out the jalapeños if the kiddos won’t eat it, same goes for the drizzled balsamic (however they would probably love the sweetness the balsamic adds to both the pork and peaches). Keep the Toasted Peach Jam and lime juice for great flavor, all while supporting another local Tulsa company.

d Peachy Grille

Pork Loin

llet ) 1 1/2# Pork Loin Fi will work in a pinch nned /unsweetened (ca s lve ha ach pe 8 Fresh ine Infused Peach Jam 3/4 cup “Toasted” W os 2 Tsp minced jalapeñ lime 1 m fro ce jui Zest and er pp Pe ack Bl tsp 1/2 Olive oil lsamic Vinegar Hickor y Smoked Ba er. zest/juice, and pepp jam, jalapeños, lime Mix together peach ve oil Set aside. n. Drizzle a little oli artering the pork loi qu y all sic ba , ain ag half in half gthwise. Slice each 5 minutes or so. Slice fillet in half len ll. gri tes. Turn pork after d nu ate mi he 7 pre st ing fir on e ce th pla er dium low heat...turn peach jam aft over pork and 30 minutes over me t basting one side with ou at, ab he for m ok diu Co me y. er Grill ov rk occasionall htly as turning the po ewhat high heat. Continue to baste lig peach halves over som ace Pl h. . hig ing m ok co diu 3 or 4 times as and turn heat to me jam on both sides. e over indirect heat the last of the peach th wi ng sti Place pork to one sid ba , rks bit with nice grill ma balsamic. Let peaches char a a bit. lightly with smoked the peaches brown 5 minutes. Drizzle t ing ou ab t res let d Turn once....lett an ver aches to a platter...co Remove pork and pe

CRAFT MAGAZINE OK | MAY 2019

Our grilled hot wings are legendary and sooo very good! Our combination of two Made in Oklahoma sauces sends them over the top.... but you really need to do the prep work on the wings the night before to get the skins crispy on the grill. Just plan ahead a bit!

Grilled Sunday

Wings

3 lb Drumettes and Fla ts 2 Tbsp Baking Powder 2 Tbsp OkieSpice Lim e Pepper 2 Tsp cayenne pepper 2 Tsp granulated garlic 2 Tsp Kosher Salt Basting Sauce 1 1/4 cup Boudreaux's W

1/4 cup T & A Sauces

ing Sauce Smokey Goodness Sauce

Pat wings dry with pap er towels. Place in large bowl and sprinkle dry on wire rack placed ove mix over them. Lay coa r baking sheet. Refrig ted wings flat erate uncovered overni evening) Grill over low ght. (We usually grill /med heat for 35 minu the m the next tes or so, turning often. Baste 10 minutes. with combined grill sau ce last

Our Tuscany Grilled Chicken Bruschetta looks spectacular but it’s deceptive. IT IS EASY!! Honestly the hardest part is chopping the grape tomatoes. (Well and maybe pounding the chicken breasts if you don’t have a mallet.... but then use a cast iron skillet and wax paper!) Depending on your taste, there are optional ingredients, but it’s great without them as well. (The Tuscany Seasoning is great for “plain” old grilled chicken too, and the leftovers make a great addition to a nice dinner salad.)

d Tuscany Grille chetta Chicken Br us Breast 4 Boneless Chicken ing ess Dr Lovera’s Italian ing Seasoning Tuscany Bread Dipp e pic ieS Ok cup es well with dry 1/4 er ssing. Coat both sid e Pepp sides with Italian dre th bo e 2 Tbsp OkieSpice Lim zzl dri d an iform thickness ! Pound breasts to un 3 or 4 hours or all day d place in fridge for an ver Co seasonings.

Bruschetta

d es, halved or quartere 2 cups grape tomato g nin aso Se tta he usc Br 1/2 cup OkieSpice lic is even better!) 1/3 cup Olive oil( gar ed slic s, 2 green onion lsamic Splash of Smoked Ba hour. aside for at least an set d an er eth Mix all tog h Fresh baby spinac ients ked)Optional ingred Angel hair pasta(coo od!) go it l cal Spinach and ( .....or just wilt the oil in rlic Ga lian Ita eet 1/4 cup Loveras Sw ms 8 oz sliced mushroo red peppers, sliced 1 or 2 jarred Roasted 2 green onions, sliced

mend160 degrees is recom cooked through.....( till tly en qu fre g nin tur s over medium heat, n......lol! Grill chicken breast for us. Watch and tur tes nu mi 25 ut 5 abo ed) generally are softened, about skillet till mushrooms n iro t cas d ate he a ients in the optional ingred king.) Optional Sauté all chicken to finish coo for it wa d an at he a minutes.(Turn off it starts to wilt, give s fresh spinach. As cup 5 r or 4 ove x add mi d tta an eat skillet h, spooning Brusche dy to be pulled, reh chicken over spinac warm up. DrizW hen chicken is rea ients. Place cooked red wilt and bruschetta ing l h na nac tio spi op g tin let so or tes nu mi quick stir to mix any for 2 ver and leave heat on hair pasta. chicken as well. Co mic.Serve over angel lsa Ba ed ok Sm ry zle with Hicko

CRAFT MAGAZINE OK | MAY 2019

#NOLIMITWOMEN The Wonder Woman of Wine

Tracia Forrest, Owner and operator of Artisan Fine Wine and Spirits. by Christina Winkle

Above: Tracia Forrest, Owner and Operator of Artisan Fine Wine and Spirits

icture yourself sitting on the patio of your favorite restaurant, as the waiter strolls up carrying the California Rosè you just ordered. That crisp, rose tinted wine has quite a story even before it’s poured into your glass or expertly explained by your server. There is a whole network of professionals responsible for bringing that bottle of wine into the state, to the restaurant, and, at last, to your table. One of these instrumental people would be Tracia Forrest, the owner and operator of Artisan Fine Wine and Spirits.

the current distributors in Oklahoma were doing business. She knew she wanted to be on the front lines of change, and wanted to be a helping hand in the modernization of our liquor laws. She spent countless hours pushing for the advancement all while launching her new business. Not only was she a pivotal crusader for modernization, but she is also the only female owned and operated alcohol distributer in the state. Tracia has opened the door for diversity in ownership in a male dominated landscape, making her staff, and others, aware of their own potential in the industry.

Born in Salem Oregon, Tracia moved to Oklahoma when she was twelve. After spending much of her formative years in Oklahoma City and Edmond, she now calls Tulsa home. She attended and graduated from UCO in Edmond, shortly after becoming a teacher in the Oklahoma City pubic school system. Her career as a teacher was not long lived, her then husband received a job offer in Tulsa, so she and her family moved to Tulsa in 1996. Tracia stayed home with their three girls for a few years before venturing out and opening her first business, a retail shop. She enjoyed the business, but felt as if something was missing, something was calling her to try something new. The first step toward what has become her passion, and career, was when she took a job as a liquor sales representative for Jarboe Sales Company. A large, alcohol beverage wholesaler. It would seem she had found her niche. She loved being in this business, and she was good at it.

With an integral part of her job being to tell the story of these wine and spirit makers, and to inspire excitement in her clients, it was only a matter of time before that love and excitement for her job radiated home. Anna, Tracia’s oldest daughter, has joined her in this industry as her General Manager. Anna runs the day to day tasks of keeping the ship a float, while Tracia and her OKC manager tend to the portfolio. “Seventy percent of wine purchases are made by women”, Tracia stated. Considering a good percentage of her team are women, this gives them a bit of an ‘edge’ in judgement when deciding on new wines to source. Tracia and her team focus on bringing product that they themselves would like to consume. This gives her company a distinct personality that allows trust to be at the core of it’s relationships with their consumers.

Tracia spent the next 10 years in sales honing her craft, and palate, before making the big decision of going out on her own. Change was on the horizon with the liquor laws in Oklahoma. In the same breath she was also growing frustrated with how 38

CRAFT MAGAZINE OK | MAY 2019

“Family First” is a tricky expression that comes with a lot of sacrifice, and at times judgement, when you’re a single mother. Being the mother of 3 daughters, Tracia knows all about sacrifice, balance, and walking that fine line. Annabel Crabb, an Australian political journalist, sums the struggle up quite well by saying, “the obligation for working mothers is a very precise one: the feeling

#NOLIMITWOMEN

that one ought to work as if one did not have children, while raising one’s children as if one did not have a job.” Like many mothers before her and plenty after, Tracias biggest doubt is, did she do it right? Did she do a good job at walking that fine line of being a supportive loving mother all whilst being a dominate force in the liquor industry. Tracia adds “ on top of it all you have this constant guilt that you are failing at all of it. The good news is, that as you get older, you start to cut yourself some slack.” As mentioned before Tracia’s oldest daughter has followed her mothers footsteps into the liquor industry, while her middle daughter is attending KU and her youngest about to join her just older sister when she graduates high school this summer. Being a business owner may be one of her biggest accomplishments to date, however being the mother of her three beautiful and intelligent daughters brings her more pride than anything. Moving forward Tracia will continue to add stellar products to Artisan’s portfolio, all while standing up for the modernization of Oklahoma Liqour laws. As you can see being a business woman and a mother means wearing a lot of hats. Luckily for Tracia, she looks good in them! CRAFT MAGAZINE OK | MAY 2019

Above: Chef Jeff Marlow with his Mom and brother Above: Shannon Smith with Chef Jeff Marlow

Chefs and Their Moms by Shannon Smith

s Mother’s Day approaches, I’m reflecting on the many things I learned from my mom. She didn’t enjoy cooking, and spent as little time in the kitchen as she could. She was busy sewing our clothes, cleaning house, and running three daughters to piano lessons, band practice, and school functions. However, we always had a dinner on the table, and we ate as a family. My mother made a variety of casseroles she invented with canned food and hamburger meat. My sisters and I loved it when our parents hired a babysitter (so they could get a break from us) because we got to eat T.V. dinners in front of the television.

My mom instilled a very strong work ethic that inspired me to get a college degree in Home Economics. Although sewing was my first love, I later acquired the skills to cook and teach, which has become my dream job. My mother passed away a few years ago, but she got to taste a lot of my food, which she thought was too salty, and she encouraged me every step of the way. Like her, I find it difficult to sit still, and I love helping others, especially the less-fortunate. Growing up, we would bake loads of cookies and deliver plates of them to the widows at our church for Christmas. As a mother myself, I’ve tried to teach my children to help others, especially through the gift of homemade food.

did the best I could, and made the cake for Jeff. I delivered it to him at the Food Bank where Jeff works tirelessly every day. He and his sous chef, Jeremy, told me it was delicious. But I know I could never compete with his mom. Jeff gave me one of his favorite photos of his brother, mom, and him with their cakes ready to go to the fair. He told me he loves that photo because it shows the true love his mom had for her sons. I encourage you this Mother’s Day to remember the good things your mom taught you that made you the person you are today. Then, try this German Chocolate Cake recipe, and share it with your favorite chef.

German Chocolate Cake

serves 12

I reached out to some of my chef friends in Tulsa, and asked them how their moms influenced them in their choice to become a chefs. Teri Fermo, owner of Bohemia Moveable Feast Caterers, told me that her mother said, “The two most important decisions of your life are what you do and who you marry. Do something you love so it doesn’t feel like work”. The grandmother of Boston Deli’s executive chef, Raquan Bennett, told him, “If you don’t work, you don’t eat”. He said, “My mom and grandma taught me everything that made me the man I am today.” The mother of Ben Alexander, V.P. of Culinary Operations for McNellies Group, taught him, “You are made to be a servant to others”.

2 cups sugar 1 cup butter, softened 4 eggs, room temperature 1 teaspoon baking soda 1/2 teaspoon salt2 1/2 cups flour4 tablespoons cocoa 1 cup buttermilk 1 teaspoon vanilla 4 tablespoons cold black coffee

The lengthiest answer I received was from Jeff Marlow, chef at Community Food Bank of Eastern Oklahoma. He told me stories of his mom, aunts, and grandmother who made the best pies in the world. Because of them, he claims to make the best pie crust, which requires measuring the ingredients and learning to “feel the dough”. He said the fillings were amazing as well, and they experimented with different cream sauces for the best flavors. He thinks his mother should have had her own bakery, because her cakes and sugar cookies were incredible. When Jeff was in high school, he made his mother’s German Chocolate Cake, which won the local fair competition prize. It also got the highest dollar in the raffle. I was curious about this German Chocolate Cake, so I asked Jeff to send me his mother’s recipe. It was hand-written, and a little difficult to read. It also included “Milnot”, an ingredient, of which I was unfamiliar. So, I

Coconut Pecan Frosting: 1 cup butter 2 cups sugar 2 cups evaporated milk 2 eggs, 2 egg yolks, beaten 2 tablespoons vanilla 14 ounces sweetened flaked coconut 2 cups pecans, toasted and chopped

CRAFT MAGAZINE OK | MAY 2019

Preheat oven to 350 degrees. Prepare two round 8” cake pans with a round of parchment paper in the bottom, and sprayed with non-stick cooking spray. Using a mixer, cream butter and sugar for five minutes, until well combined. Add eggs, one at a time and blend. In a separate bowl, combine the baking soda, salt, flour, and cocoa. In a measuring cup, combine the buttermilk, vanilla, and coffee. With mixer on low speed, add to the butter mixture, alternating the dry ingredients and liquid ingredients until everything is combined. When batter is smooth pour into the two prepared cake pans and bake for minutes, until a toothpick inserted in center of cakes comes out clean. Let cool for 20 minutes, then gently remove cakes from pans and set out on a rack to cool completely. If desired, you can cut each cake in half, crosswise to have four layers. Prepare frosting. In a saucepan, add the butter, sugar, evaporated milk and eggs. Cook over medium heat, stirring constantly. Do not over heat or the eggs with curdle. When mixture is thickened turn off heat and add vanilla, coconut and pecans. Cool to room temperature and frost cake between layers. Covering the sides of the cake is optional.

CRAFT MAGAZINE OK | MAY 2019

QUESTIONS TO ASK BEFORE CHOOSING THE RIGHT BOARDING FACILITY By: Mike Hall, Owner Gracieland Pet Resort

ou’re packing suitcases and bags for that much needed and highly anticipated vacation. As you look over to your beloved dog, who’s giving you those sad puppy dog eyes, you ask yourself: “What do you do with Fido?” Choosing a pet boarding facility is an important part of your vacation. A place that’s loving and caring should be a top priority. There are 7 questions to ask before choosing the right boarding facility. 1. Can you tour the facility? This should be a red flag warning if a facility denies you the opportunity to tour their place. This is your fur child we’re talking about, so this is a top priority when choosing a facility. You should be allowed full access to all areas of the facility that your dog will be in. 2. Is the facility clean and does it smell good? When you step inside the area where dogs are being boarded, you should be greeted with a pleasant smell. If you smell any foul odors caused by urine or feces then that facility may be one to pass up. 3. Does the facility require vaccinations? All pet boarding facilities should require vaccinations for the safety of your pet, as well as the safety of all the other pets boarding there. Vaccinations that should be required are Rabies, DHLPP or DAP (their normal yearly vaccinations), and most importantly, the Bordetella vaccine, or in layman’s terms, the kennel cough vaccination.

Mike Hall, Owner Gracieland Pet Resort With “Missy”

Mike Hall is the owner and operator of Gracieland Pet Resort for over 12 years. His experience with pets give him a wealth of knowledge that he is eager to share. Follow Gracieland Pet Resort on Facebook, Instagram and Twitter for his question of the day.

CRAFT MAGAZINE OK | MAY 2019

4. Is the room an adequate space for your pet? This is important. You don’t want to have your dog locked up in a space that he/she can’t even turn around in. There should be enough space for your dog to comfortably walk around and have space to fully extend it’s body, and preferably a space with access to go outside at their leisure. 5. What type of security is offered at the facility? The facility you choose should have some sort of security where your pet always has someone watching them, be it security cameras or a physical person. 6.What can you bring for your pet? You should be allowed to bring personal belongs such as a toy, bed, blankets…. Something with your smell on it so your pet knows that you’re not just abandoning it. Also, can you bring his/her own food? Changing a pet’s diet can sometimes cause intestinal issues, which you will have to deal with when changing back to their regular food after returning home. 7.What happens if your pet becomes injured? This is a big question to ask. Boarding your pet should be a joyous and fun occasion for your pet, but sometimes accidents happen. When a accident happens, what does the facility you choose do for the injury? If the injury is a minor injury, then the facility should be trained in how to address such injury. If the injury is significant enough to require medical attention, what is their protocol? Do they take them to the veterinarian? Who pays for it? You may have instructions you would like to have followed in the event of an accident- does the facility follow your instructions, or do they follow their own plan of care? If you plan your dog’s stay in advance you should know that your dog is comfortable, safe and happy. You should be able to sit back, relax, and have a fantastic vacation, or make the most out of your business trip. Either way, you should feel good knowing you made the right decision in choosing a pet boarding facility for your Fido.

CRAFT MAGAZINE OK | MAY 2019

Local Craft Breweries

PINTS FOR PEOPLE LEFT TO RIGHT: AUSTIN FERGUSON, OWNER OF BROKEN ARROW BREWING CO., SAMANTHA LYNN, MATT HANDCOCK

by Samantha Lynn

magine this - a charity fundraiser where all you have to do is show up and drink great beer. Sound too good to be true? Well, Matt Handcock and Samantha Lynn of The Broken Arrow Rotary Club have created Pints for People to be just that! These two Rotarians are partnering up with Broken Arrow Brewing Co. to raise money for the Rotary Youth Leadership Awards camp (RYLA). The first annual Pints for People is going to be held at Broken Arrow Brewing Co. at 333 W. Dallas St. in Broken Arrowâ&#x20AC;&#x2122;s downtown Rose District on Saturday, May 25th from 5-11 p.m. There will be live music, yard games, raffles, t-shirts for donations and more! Matt and Samantha are raising money by selling a limited edition brew called the Roaring Rotarian. You can buy the blood orange hefeweizen on its own, or you can pay $20 to get it served in a specialty Pints for People glass that you can take home! All of the money raised the event at will go straight back into RYLA to be used for scholarships, so campers are able to attend for free, and an international service project by the camp leadership team. This event will be the perfect opportunity for you to hang out, have fun, drink some great beers from Broken Arrow Brewing Co. and support a great cause while you're at it! RYLA is going into its 29th year and this will be the 8th year that Matt has been Director. In the past 7 years, Matt and his team have served over 1,200 local-area kids, one of whom, being me, is now helping with the event! I was so impacted by her experience at RYLA 5 years ago that she joined the Rotary Club and has been dedicated to helping the camp grow ever since. Rotary International is a nonprofit organization founded in 1905. Tulsa and the surrounding areas are in District 6110, where all high school juniors are eligible to submit an application to attend the camp in October. RYLA focuses on showing all kids that they have gifts, talents, and passions that are important to their community and to the world. The leadership staff that runs camp teaches students leadership, citizenship, personal growth, and the importance of being engaged with and taking action in the community. Those characteristics are complex and look different on everyone and it is life changing for the kids to learn that they are capable of being leaders and reaching their goals. RYLA wants to create the Rotarians of tomorrow by instilling the self-confidence and vision that will make the next generation a force for good. 46

CRAFT MAGAZINE OK | MAY 2019

Above: Hunter Stone Gambill, owner, distiller, cider/mead/taco maker, and scooterer of O

Unfiltered moments with

Hunter Stone Gambill

by Jeff Thompson

itting down with Hunter Stone Gambill, owner, distiller, cider/mead/taco maker, and scooterer of Oklahoma Distilling Company, Local Cider and Angry Bear Mead, and Honestly Hard Seltzer is a surprising and refreshing experience. But I’ll say more about that in a moment. I’m a culinary geek and lover of food. You can’t be around great food without also being exposed to amazing craft beers, wines, ciders and spirits. Alcohol is cuisine. It’s what is so exciting about the current time in our history, where craft brewing, fermenting and distilling are making such a comeback. Beer, wine, spirits and for that matter cannabis, can find their place in the culture not merely as intoxicants or mood altering chemicals, but as cuisine, and hopefully some of the knee-jerk demonization that accompanies booze, beer and buds can take a much needed rest. Alcohol is so fundamental to the story of being human, that it is woven into the very fabric of history. Surah (a distilled rice beverage) was mentioned in Sanskrit texts that date back to 3000 BC, and through the writings of Aristotle, up through the Bible, and into the writings of Hemingway, Kinky Friedman and Bukowski, booze is a common theme. Watching Sam Spade pour a rye into a glass with his feet propped up on the desk, or seeing any old West gunslinger order a whiskey at a bar fills me with awe and romance, as this distorted idea of manhood has taken root in the American Male Identity. So when I sat down with Hunter yesterday, to learn about Oklahoma Distilling Co, I was low-key fan-girling. This is a dude who makes booze with his own hands. Guides sugars and starches through the tender process of becoming rums, vodkas, whiskeys and ryes. A mad scientist and an artist. Plus, he’s a self-admitted quirky guy with punk rock tendencies. Inside, I’m thinking, “I shouldn’t be writing this article - there’s no way I can be objective.” Then we started talking, and a surprising thing happened. I listened. Deeply. It’s not just the soft, reserved confident tones of his voice. It’s not just his very sparse and judicious use of profanity like a seasoning.

CRAFT MAGAZINE OK | MAY 2019

Oklahoma Distilling Company, Local Cider and Angry Bear Mead, and Honestly Hard Seltzer

Local Cider and Angry Bear Mead

which is made with Ice Age Glacial water from Cherokee, Oklahoma and kissed with a legit blade of Oklahoma grass in every bottle. Their line of spirits is like a survey course in Oklahoma History that you can drink. Their 1907 Rectifier’s Series Whiskeys are based on the art of blending, which is common with Scotch. If I have to tell you why it’s called “1907” then we’re gonna have a problem. Seriously. Read a book. People also love their Rose Rock White Rum, which is filtered through actual Oklahoma Rose Rock and sandstone. Their distributed line also includes Stiff Shot Strongbrew, a coffee liqueur gently sweetened with Cabin Boys’ stout beer wort, and 1907 Oklahoma Beerskey, a collaborative distilled spirit using Oklahoma beer.

Oklahoma Distilling Company

It could have been the hypnotic and dreamy way he describes their new gin that’s “infused with rosewater”. It’s that you get this sense that you’re hearing someone pour out their very blood and DNA in narrative form. The passion and depth of distilled spirits is interwoven with his very spirit. This is a man who allowed a dream to envelop him and carry him into new territory, and in so doing, created something very special for Tulsa and for Oklahoma. I’m always curious to learn what was the seed that gave birth to a passion. Every hero has an origin story, and so I was wondering what Hunter’s radioactive spider moment was. His answer surprised me. It was the realization that he just wasn’t built to work for someone else. “I’m a horrible employee.” he said, and I laughed in identification. Hunter knew he wouldn’t be happy making someone else’s dream come true, so he set out to manifest his own. Fun Fact: Distilleries pay a significantly higher tax rate than almost any other business type, so this was no “get rich” scheme for Hunter. It’s a deep passion and a healthy dose of “want-to” which informs his efforts. He came back to Oklahoma to chart his own course. “If you really want to do something, you’re just going to do it.” he says, with a hopeful confidence. Hunter would tell you he’s not interested in being known for being local. Which is not to say that he isn’t proud of his Tulsa and okie roots. It’s also not to say that the game of distilled spirits isn’t played at the local level. He’s not interested in being the next Tito’s, but he’s also not interested in people loving his product BECAUSE it’s local. He wants people to love it because it’s great. And they do. They love his Indian Grass Vodka,

Hunter is really excited about his upcoming release of Honestly. It’s a Champagne style hard seltzer fermented on Champagne yeast with hibiscus and lime, which also incorporates the same Oklahoma Ice Age Water, and is meant to pair perfectly with the upcoming gin line. Remember, the one with rosewater. Seriously, you have to hear Hunter say “rosewater.” It’s like hearing Ian MacKaye say “proletariat”. Personally, I can’t wait for their collaboration with Pony Boy in OKC, an okra infused Amaro, called… wait for it… Okrahoma. I’m totally buying a bottle for Chris West at Lassalles. He loves okra. It’s weird how much he loves it. Another unique element of ODC is the tasting room experience. Fun vibrant colors, with a comfy and upscale feel. “We wanted to create a welcoming place where no one would feel that they weren’t cool enough.” and they succeeded. We spend over an hour talking about everything from their work with Asian fermentations, including an upcoming partnership with Yokozuna. I learned that their upcoming Single Malt, wait a few years, is made with Oklahoma-grown Malted Barley. They use BurnCo’s smoker to smoke their rye. And never once did I feel talked down to, or placated. Hunter and his team have created a place that pulls you in, and gives you a seat and makes you feel welcome. They offer Oklahoma’s only Distillery with a Tasting Room (current cocktail menu is crafted by ODC’s Anne Jessup), and right next store Hunter opened Oklahoma’s first cidery, Local Cider (and Angry Bear Mead). On May 12th they are partnering with Joel Bein (Rub) and the Cheese Wench herself Amanda Simcoe for an unforgettable Mother’s Day Brunch experience. It’s the hottest ticket in town, and I’m so glad I know some mothers so I have an excuse to go! Tickets available on Eventbrite.

CRAFT MAGAZINE OK | MAY 2019

Pippin’s Taproom by Jeremy Strunk

here is a diamond in the retail rough at 68th & Memorial in Tulsa. While many associate that area with Woodland Hills Mall and the other large retailers, for craft beer enthusiasts there is another reason to frequent the area. Pippin’s Taproom is located in the stretch of retail stores on the west side of the street, behind the Sun & Ski. Pippin’s is far enough back from Memorial that you may miss it if you are not looking for it, but is worth seeking out.Currently operating on the smallest brewing system of any taproom in the state (1 bbl), Pippin’s specializes in keeping things fresh, and averages two new beers a week on their 11 tap (and one nitro) setup. Fans of the New England IPA style can normally find at least two of those on tap, as well as porters, stouts, lagers, and many of the other popular beer styles.Beyond what is available on tap, Pippin’s also sells to-go bottles and Crowlers of delicious craft beer. Upcoming Crowler releases to be on the lookout for include more entries in Pippin’s special Liquefaction series. These are special limited release variations on their house sour, combined with fruit purees. The result is a beer that has so much fruit in it, it cannot be run through a tap line and is only sold to go.

The first weekend of May, which features two holidays, will feature a couple of new beers at Pippin’s. First, on May 4th (May the fourth be with you), they are having a bottle release of a Saison called Halcyon Days. This is a dry hopped Saison with Nelson Sauvin

hops, a variety of hops from New Zealand. Cinco de Mayo is the next day, but Pippin’s will be celebrating all weekend with their Gose Cuervo, a sour beer served with salted rim and muddled lime. Street tacos will also be available.Another specialty of Pippin’s Taproom is the Frose. This is a Gose beer served frozen, and the effect is similar to a frozen margarita. As soon as the weather here in Oklahoma decides to stay warm, expect to see this back at Pippin’s on weekends. Recurring events at Pippin’s include a trivia night every Wednesday, open mic night the second Friday of the month, and Green Chile Saturday the last Saturday of the month, where roasted green chilies are added to a keg and served until it’s gone. Pippin’s and High Gravity are hosting the Tulsa Craft Beer Invitational festival May 11th. Tickets can be purchased at beerfests.com. With over 30 breweries participating, this is one not to be missed.

Jeremy is one half of the Pub Talk Podcast duo. Check them out on social media @pubtalkpodcast or online at www.pubtalkpodcast.com CRAFT MAGAZINE OK | MAY 2019

CRAFT MAGAZINE OK | MAY 2019

ead Brewer, Ben Birney, at Elgin Park Brewery is ready for you to come down to relax, hang out, and enjoy the game with a fresh brewed beer. Elgin Park is a sports inspired brewery & pizza joint in downtown Tulsa. With over 50 televisons, they’re your sports destination. Brewer Ben has a great lineup of beers for you to try and find your new favorite brew. Don’t forget to come by every Thursday for $2 pints of house brewed beer. While your there say hello to Ben, he would love to tell you about the beer he loves to brew. by Ben Allen

#1 How did you go from home brewing to being Head Brewer at Elgin Park Brewery? I started homebrewing out of my dorm room at the University of Arkansas. By the time I was 21, I knew I wanted to pursue a career in the craft beer industry, so I applied for a taproom position at Ozark Beer Company. The summer betweeen my junior and senior year, I interned at the Ghent University in Belgium. I was brewing various beer styles and working with chocolatiers to look at different ways to implement beer into chocolate filling. When I got back to Arkansas, I reached out to Eric Marshall about possible positions at Marshall Brewing Co, he told me he had no positions open, but recommended I apply for the Elgin Park job. I trained under Austin McIlroy, brewmaster at Cabin Boys, before he opened up his brewery, and I took the reigns around September of 2017.

tract or all grain brewing, pitching healthy yeast and keeping fermentation at a good temperature are the best ways to make great beer. #5 What do you see for Elgin Park in 2019? 2019 has already been a great year for growth. We’re forecasted to brew 100 more barrels than 2018, which is exciting and keeps me busy! For the brewpub as a whole, we are starting to see a lot of hard work pay off. Our goal is to make Elgin Park a place for anyone. You can have a great meal, watch a football game, and drink craft beer made for Tulsans all at the same place.

#2 What’s your favorite beer to brew so far and do you have any style that you haven’t made that you want to try? My favorite to brew is probably our Performance Enhancing Pilsner. Its very simple, with no caramel malt or heavy hop additions to hide any mistakes behind. Nailing a beer like that is extremely rewarding. In terms of styles I would like to try, I plan on brewing a Belgian styled Tripel at some point in the Fall, with some being used for wood aging. #3 What’s a beer you like to drink that’s not Elgin Park? Usually its anything my buddy Chris Hays introduces me to; he’s always coming around with an excellent IPA. Right now I have been reaching for Marshall’s USS Tulsa, their oatmeal IPA. #4 What’s some advice you would give home brewers just starting out? Note taking is huge; I still have my journal from when I first started homebrewing. Whether you’re doing exCRAFT MAGAZINE OK | MAY 2019

ABOVE: TAYLOR HANSON PLAYING PIANO FOR A CROWD AT HOP JAM | PHOTO CREDIT: KELLY KERR

The Hop Jam at six An interview with

Taylor Hanson

t’s been more than two decades since Hanson, a trio of Tulsa brothers, took MTV and the music charts by storm with the smash hit single “MMMBop.” They’ve kept strong ties to their hometown, launching The Hop Jam in 2014. This year’s installment on May 19 features Hanson headlining the music festival with Phantom Planet reuniting in a support role. Other bands playing include Weeks, Wilderado, Joshua & The Holy Rollers, and Duncan Fellows. Hanson frontman and beer connoisseur Taylor Hanson talked with Craft Magazine about the abundance of beer at this year’s festival, what he’s been enjoying and briefly discussed what’s to come for the band. It’s less than a month until the sixth annual Hop Jam. Do you still get as excited about it as you did the first year? It’s really always exciting. Every year is exciting for us to sort of play host and put on a big party and bring people together. The most exciting thing for me is seeing the Phantom Planet reunite and play this festival. We’ve known those guys for years. It’s great they’ve all done different things in the mean time, but they’re a fabulous band, and it’s real cool Hop Jam will be the first major event they do in a long time. On the beer side, there’s so many great brewers. There’s not one particular brewery that I’m saying “this is the exciting quality for the festival,” as much as the growth of it over time. I love what’s happened with HopJam where I feel like we’ve established a sense of this is a Tulsa event. We get to invite incredible breweries from all over the country and showcase our city. It’s really been exciting to see the growth of the craft beer scene here, and the fact that it’s so much more diverse and thriving. I feel like we’ve been able to be a part of that, so it’s fun to see that growth. Speaking of that growth, Tulsa’s beer scene has grown tremendously since you launched the hop festival. How hard is it to keep up with all of it?

CRAFT MAGAZINE OK | MAY 2019

By Tim Landes

We don’t try to keep up with every single event. We feel connected to the craft beer scene. It’s exciting to get turned on to these things. I like to be in a place where something new is happening. There are creative things going on that we love to hear about. We’re going “Oh my gosh! We didn’t know this happening and need to connect with these guys. They need to be a part of the festival next year.” The first year we did Hop Jam it was exciting, but we were pretty much calling everyone in Oklahoma who made beer. People who were very, very small. Home brewers too. Now to have such a surplus just makes it really exciting as a beer fan. How many breweries are taking part this year? We’re expecting about 100. What’s actually listed on the public side is about 77. There are tons of great breweries. What I love is people are actually pushing the limit of what a beer is from sours to the far edges of aged beers. We’re doing some collaborations with a distill that is coming into town. Incorporating lactose, fruit. Just trying fun things. Any breweries you’re really excited about having here this year that maybe Tulsans don’t know about or maybe one you think is flying under the radar? There are a few that are ones I’m most excited about returning and bringing the energy that we’ve seen in the past. One of the most exciting for me are participating in the dinner are Deep Ellum Distillery, who we’re doing this collaboration with. One of the things I really love are the breweries that connect us with new ideas. Deep Ellum is one we connected with through being out at JBF. Someone told us we needed to check them out. I really like Franconia, which is more of a traditional German style coming up from Texas. It’s nice to have so many wild beers out there pushing the envelope, but also have real solid German tradition. Ommegang out of New York has been here before, but what they do is just phenomenal. Their Belgian heritage comes through. This is their third year to participate. Just

a really killer beer. I think fans come in and either drink a beer that know or just kind of go around, but maybe not taking any from some of these more boutique names. That would be one I’d say people go straight to them to try it. Any local breweries you’ll admit you’re stuck on right now? Maybe one you keep going back to more than others recently? I don’t think you’ll offend anyone by singling one out. (Laughs) We’re friends with a lot of those folks. So many great beers. I love what the Cabin Boys boys are doing. I just had some killer beer from Nothing’s Left and loved their strawberry blonde. What else stands out to me? Being in Oklahoma City and on the non-Tulsa side of things, Iron Monk continues to blow me away. Just their quality of beer. I think they’re kind of a surprise early on how even keeled and balanced their recipes are. The consistency of their product is absolutely top notch. There’s a balance where there’s some you expect to change every single time, like American Solera and Prairie and the history of barrel-aged and unique stuff all the time. That’s really fun, that’s really great. The Willow guys that’s been more their thing, too. On the other end of the spectrum the brewery that makes the beer that “this is going to last. This style is going to be a staple on every tap in our state far and wide.” I feel like Iron Monk is one of those breweries that’s going to stand the test of time. Great guys. I feel like Cabin Boys is developing a really solid style, and I think they’ll be staples of the draft list around town in years to come like Marshall, which is duly credited with leading the craft scene. I think Eric’s [Marshall] done an awesome job just delivering the beer that’s the gold standard in quality and authenticity. You know you’re never going to be let down by their beer. This is the sixth year of Hop Jam. Times flies. It feels to me like you just launched a couple years ago. Here we are six years later. Mayfest is moving into your neighborhood. Is this festival where you want it to be or do you see it growing in the future? We definitely want to see it grow. As a fan of beer I want to create more depth to the experience. We do our Hop Talks of several sessions of brewers talking and you get to taste some beers. You get the early entry with the Hop Head ticket where people get to come in early and try the ones that might run out early. But I think adding detail to what the real beer nerd wants. On the music side we’re trying to continue to make sure

it’s accessible in a big area for all ages, and that continues to be exciting. It draws in the people who are maybe coming in for the music, but maybe get pulled into this bigger idea of community, craft beer and music. I want to see really refining that and continuing to make sure the food experience and entertainment experience is high. That’s something HopJam can help do different and maybe bigger than other beer festivals, which allows us to invite a lot of people in that they sort of joined the craft beer movement because they had different reasons to be there. There’s a future of more than one day, but we’ll take it a year at time before we grow it to beyond Sunday. It’s been a minute since you played Hop Jam. You’re back to headlining it. Yeah, now we’ve played the festival every couple of years. We’ve rejoined the ranks. We knew when we started the festival based partly on the weekend that we knew we had a lot of fans coming into town for a fan festival. Each year we look at it and ask what makes the most sense to play in the HopJam. We have a special symphony concert at the Performing Arts Center only a few days before this and it’s been sold out for a while, so we said, “there’s so many fans coming into town already for these special events. Wouldn’t be awesome to stick around and play Sunday?” Before we wrap up, let’s talk Hanson. You guys working on any new music? We’re definitely working on some new music. We’re going to have a big announcement in May of what’s coming. We’re going to announce the projects that are on the horizon. Definitely some one-off things this year. We’ll definitely be out and about. No major concert tours. We’re finishing the symphony project that started a year and a half ago. It’s been incredible playing with orchestras all over the world. We’re looking at a lot of shows in 2020. We’ll share more details during the HopJam weekend. Any chance of new music during your performance? Yeah, I think so. No promises, but it would not be too far fetched. We’ve been working on some stuff that we could share in our performance. Keep your ears peeled.

LEFT TO RIGHT: ISAAC HANSON,TAYLOR HANSON, ZAC HANSON | PHOTO CREDIT: TREVOR NIEMANN

CRAFT MAGAZINE OK | MAY 2019