Agriculture and ranching are an essential part of life in the Uncompahgre Valley, so we profiled a few farmers that produce the food we eat - from sweetcorn and peaches to raspberries and heirloom tomatoes.
PAGE 18
It’s corn season in the valley, so we went into the fields, then into chef Cory Sargent’s kitchen in Ouray. We watched as he turned the humble cereal into a few delicious, decadent dishes.
PAGE 24
Montrose is fortunate enough to have one of the five Chow Down locations in the state. A recent expansion means there are even more options when it comes to getting the best for your furry friend.
PAGE 16
Ouray’s Perimeter Trail is arguably the best way to see the Switzerland of America. Greg Nelson, Ouray’s mayor no less, is your guide to the 6.5-mile trail.
PAGE 52
Mixologist extraordinaire Nickolas Pallus delves into one of the classics of the cocktail canon: the Old Fashioned. A dash of history is followed by a deconstruction of the lip-smacking libation.
PAGE 28
Thankfully, we live in a place that has four wonderful seasons, and so while some of us might be a little sad that we are halfway through summer, we are that much closer to autumn, so it’s all good.
As you may have noticed, Wayfinder is released between seasons. With Delta and Olathe at one end of the valley and Ouray at the other, the landscape, climate, and weather can be quite different, so we thought having Wayfinder between seasons would be a good idea to capture the last of summer at one end, and the beginning of autumn at the other. That means we have plenty of days left for boating and the like, but it will soon begin to cool off a little bit at the other end of the valley.
We really tried hard with issue #1 to showcase our area - the people, the products, the produce - but then we realised that the greatest resource we have is the people, and so we asked, persuaded, cajoled, coerced, and ended up finding some very talented writers to complement our equally talented photographers. We think the result is magnificent, but then we are a bit biased.
Speaking of writers. It’s corn season, and so we went into the fields to see it at its source, before taking a bushel or so to Brickhouse 737 in Ouray, where head chef and owner, Cory Sargent, turned it into a few stunning dishes. Going from subject in issue #1 to writer in issue #2, Joe Ouelette (he of Taco Del Gnar fame) offers his thoughts on green chile. Nickolas Paullus also turns writer, and shares
his thoughts on the Old Fashioned and visited Alpen Confections where Lin and Mike have brought some big city panache (or should that be ganache?) to Montrose.
We also have stories on some awesome businesses including Chow Down and Adrenaline Vans, wineries, farmers’ markets, golf courses, and mountain biking. Ouray mayor Greg Nelson also turns scribe and writes about the Ouray Perimeter Trail.
In the next three months we have a slew of events coming up, including Oktoberfest in Montrose, Habitat for Humanity’s Community Dinner, and Black Canyon Boys and Girls Club’s annual fundraiser: the Montrose Food & Wine Festival. There is also a car show in Delta and a crab boil at Mountain ViewWinery in Olathe among other events.
We have, we hope, raised the bar for ourselves with issue #2 of Wayfinder, but that isn’t for us to say. Let us know what you think.
— Rob
Jeff Rice is a self-employed graphic designer that has lived in some of the premier cities of the west (Denver, Bend, and Missoula). He relocated to Montrose because it offers unmatched access to the outdoors. When he isn’t working or exploring, he enjoys volunteering in the community.
Jacob
up in the Montrose
Nickolas Pallus is first and foremost a father. Beyond family, his time is best served as a craftsman of potions, poetry and plants. He believes in the transformative power of each, and so works tirelessly to hone his skills.
Joe
a
and
He began his cooking adventure in the dish pit at 12 years old and has worked his way through different stations at various restaurants. Eventually, at 26 years of age, he cofounded Taco del Gnar in Ridgway. He is a proud father of twins and an avid student of gastronomy.
William Woody is a freelance photojournalist who has been working in Western Colorado off and on since the 1990s. Woody specializes in editorial story-telling photojournalism and holds a degree in commercial photography, with an emphasis on portraiture and product imagery.
Mauve on Main Street in Montrose is a boutique and a connecting point for local artists and those searching for something truly unique in the Uncompahgre Valley.
Owner Lizz Martensen created a space where those searching for new styles in clothing can also find self-care products, books, crafts and even freshly baked goods.
Mauve on Main has clothing that comes in sizes from small to 3X, because “all women should feel welcome here to find something that makes them feel beautiful and confident,” Martensen said.
Mauve on Man is located at 345 E Main Street, Montrose.
IG@mauveonmain
The much missed Vine Market and Bistro in Montrose has been resurrected . . . sort of.
Owner Ray Blanchard, who also owns neighboring Double Barrel Taco, has brought the Vine name back to life, but with a twist to make it his own.
On the corner of Main and Cascade, Main & Vine offers an eclectic menu that contains items as varied as ceviche and scallops; chicken fried steak and sourdough sliders; and sugared sweet potato fries. They serve brunch on weekends as well.
The drinks menu at Main & Vine is impressive with an interesting wine list and numerous variations on mules, martinis and old fashioneds.
Mainandvine347.com
The sight, sound, and smell of roasting green chilies is a seasonal treat around the state. In Montrose, it can be found this time of year on North San Juan Avenue next to the Shell station.
Sometime towards the end of July, Kerry Mattics and his team hauled the pieces of his farm stand from Mattics Orchards in Olathe into Montrose and set up the chili roasting operation as part of a larger farm stand.
The tables are fully laden with a veritable bounty of produce that has traveled all of a dozen miles from Olathe. Expect corn, chilies, eggplant, tomatoes, peaches, apples, plums, squash, pears and much more.
Read more about Mattics Orchards on Page 18.
The Uncompahgre Valley now has another chocolatier, with the relocation of Drost’s Chocolates from Eckert to 432 Main St. in Delta.
Drost’s offers 100 percent handmade chocolates that are hand tempered on a marble slab using recipes that are a hundred years old. And each of the chocolatiers at Drost’s were trained by the original founders!
Of the various barks, fudges, brittles and chocolates on offer, one of the most interesting is the Penuche Mackinac Islandstyle fudge. Derived from the Spanish word for ‘raw sugar,’ this brown sugar fudge is particularly popular on Michigan’s Mackinac Island where fudge is much more than the sum of its ingredients.
Opened in 2018 by Stacie and Jacob Veatch, Stacie’s Apothecary Shoppe in Ridgway is a full retail pharmacy that also happens to carry all kinds of health and wellness products, as well as jewelry and other trinkets.
Made with only plant-based ingredients, these products are also packaged for optimum waste reduction. This is the Hermitage collection: wood-wick candle made with soy wax and rice bran oil with citrus, lavender, and patchouli; all-natural incense sticks; and room spray with sandalwood and rose distillates, and an essential oil blend of lavender, patchouli, orange, and pink grapefruit.
Organic plant extracts, exotic oils, beeswax, and minerals come together to make this range of organic skincare products including specially developed products for active people, kids, and babies. The After Sun Balm is made with organic extra virgin olive oil, jojoba oil, cocoa butter and shea butter.
These lamps are said to draw in water molecules that contain indoor pollutants, such as bacteria, mold, and allergens that then become trapped in the salt and thereby purify the air. They look cool, too.
Handmade jewelry by Kristie and Duncan MacGregor in Ridgway, LeGrande uses natural stones, freshwater pearls, and sterling silver to make leather necklaces, bracelets, purses, and earrings. Kristie has also designed three special pieces with 100 percent of the proceeds going to the The Epilepsy Foundation of Colorado.
Started to promote healthy lifestyles through the natural goodness of teas and herbs, One Love Teas has a range of CBD-infused products. The 100 percent organic teas contain up to 200mg of CBD and come in a range of flavor combinations.
Offering a range of handmade balms, salves, body butters, bath soaks and tonics, the Herbal Honey Throat Soother is made from a blend of organic herbs and honey from Colorado’s Western Slope.
WRITTEN BY JACOB WILSON
Adrenaline Vans founder Tim Hines has been retrofitting and upgrading Mercedes Sprinter vans in Montrose for a few years, but a recent decision to expand has seen the company move to a new spot where they will be able to kit out even more bitchin’ vans
If you live in Montrose or visit regularly, you may have seen Adrenaline Vans founder Tim Hines rumbling around town in his supersized rig. If you know him, you may have even been serenaded a time or two, courtesy of his horn.
Business has been good for Hines, so much so that Adrenaline Vans recently moved to a new location five miles south of downtown Montrose on Highway 550. The move will allow the company to grow from a “buildshop” for adrenaline-junkies and their vans to an all-purpose, Mercedes Sprinter Van, “up-fit” shop.
The company initially tapped a unique market specific to the motorsports community, but Hines eventually opened up to offer services to all Sprinter van owners. Today, it is the only shop like it in the western United States, and Hines says van owners have been known to plan their vacations around visiting the shop for a quick upgrade.
A quick upgrade it is indeed. Hines and his crew pride themselves on their fast turnaround times. “Almost all shop visits are completed in one day, unless we are waiting on a part for some reason,” Hines said. “You won’t have to leave your van in the shop for weeks if you schedule with us.”
Adding thoroughness to speed, every accessory and upgrade they offer is installed and tested on the company rig before anything is recommended to customers.
“We don’t just put a pair of shocks on and tell you they are good; we test everything we suggest and can tell you why we suggest it, how it’s different, and why it’s better,” Hines said. “We can tell you what’s best because we’ve tested it out.”
And that testing comes courtesy of the R&D company van. “Showing the van can be the best part of the day,” Hines said. “You can see customers light up; everyone gets ideas they want to try on their own vans.”
And when Hines talks about R&D, he means taking the company van out each weekend to try out new upgrades, gadgets and gizmos. However, this is legit R&D with observations and thoughts recorded in notebooks and on charts.
Hines has found a niche and subsequent success that has created perhaps the best problem a business owner can have.
“Success at Adrenaline Vans is satisfied customers, a crew that’s stoked to show up every day, and everyone having the time to do those things that they love to do. Success needs that balance. We’ve got the first two things, but I still don’t have enough time to ride my dirtbike as much as I’d like to.”
AdrenalineVans.com
When it comes to our feline and canine companions, many of us will go to any length to ensure they live their best lives. Chow Down Pet Supplies makes that easier by offering all kinds of goodies for our four-legged friends, and a recent move to new and larger premises in Montrose means even more of the good stuff
The original Chow Down location opened in Evergreen way back in the mists of time. It was then purchased in 2003 by Jay and Kelly Henry. Seeing growth and, therefore, opportunity around the state, Kristi Bush and her husband Joe got on board, facilitating a westward expansion by opening a store in Grand Junction. Keeping it in the family, Joe Bush’s brother, Tim, and his wife, Krista (not to be confused with Kristi,) got involved by opening the Montrose store in Nov. 2012. The two families still oversee all five of the Chow Down Stores (Fruita and Pagosa Springs are the other two), but Krisita is quick to point out that the staff are important to the company’s success. “We’d be lost without our staff.They’re incredible, and we’d be nothing without them.”
While Chow Down is a thriving business, Krista says it is their own pets, and their various health issues, that continues to drive them.
We’ve all had pets that have had various health issues, and we’ve all gotten into nutrition as a way to make the lives of our pets better,” Bush says. “I got really involved after we rescued an incredibly sick Great Dane. I was looking for different options to help him thrive, and I began to learn about nutrition and other ways of ensuring Murphy lived the best life he could.
The original store in Montrose, on the corner of Selig Avenue and Main Street was packed with everything a cat or dog could want or need, but the shopping experience wasn’t ideal. When the end of the lease approached a decision was made to look around for more suitable premises. The old Montrose Daily Press building fit the bill.
“It was very important for us to stay as part of the downtown core of Montrose,” Bush says. “We’re not a big box or a franchise, and we don’t have a corporate structure. We are still family owned and operated.”
The public parking lot adjacent to the store along with additional street parking helped seal the deal.
The new location on the corner of Park Avenue and South First Street has increased space by 75 percent to 10,500 square feet, allowing Chow Down to stock more products and offer a better all-round shopping experience.
Chow Down has built a reputation by caring about what they sell and what they recommend to customers. “We avoid a few ingredients that we aren’t crazy about in food and treats, and we definitely look for brands that are smaller and more family owned that are maybe putting a little more thought into what they put into their products,” Bush says. The staff will always do their best to find what your pet needs and to help you stay within your budget.
Other than food and products, Chow Down also offers grooming and self dog wash stations, a dedicated space for dog training classes, and a cat adoption room that houses cats from Montrose Animal Shelter. One very notable thing about the new location is the cat section, which has grown in size from the old location - and rightly so.
Chow Down also regularly holds adoption events and fundraisers for animal shelters and a range of charities as a way to give back to the community they are thrilled to be a part of.
In case you need another reason to visit, shop cats Mikey, Pineapple, and recent addition, Toast, (aka Toast Meowlone) are on hand as resident toy testers. You can even follow Pineapple on Instagram @pineapple_kitty_cat_.
chowdownpetsupplies.com
The Uncompahgre Valley is truly unique. At just 60 miles from Delta’s Confluence Park to Ouray’s Ice Park, the landscape, environment and elevation change dramatically, allowing for a range of producers to grow and cultivate all kinds of fruits and vegetables, from Big Jim chillies and Jerusalem artichokes to raspberries and melons. In fact, if seasonal eating is your thing, you need not leave the valley. Here are just a few people that produce produce in the valley, from boutique and fledgling to established and traditional
Mattics Orchards in Olathe has been around for a while, and while things have changed for them over the years, they are still one of the larger producers in the area. A veritable candy store for lovers of local produce, the farm, up on High Mesa Road, is somewhat sprawling (even though it has downsized a little in the last few years) and has so much in terms of variety that even Kerry Mattics, patriarch of the Mattics clan, stumbles as he tries to reel off everything.
There is corn, obviously, and peaches as well as plums, bell peppers, cauliflower, broccoli,
zucchini, eggplant, a few varieties of chili, tomatoes, plums, potatoes, pears and a few acres of Sansa apples to name but a few (Sansa are red with yellow streaks, they’re sweet and juicy with more acidity than other apples and Mattics is the only place in the area you can find them as far as Kerry knows). And Mattics is moving with the times a little bit by planting Jerusalem artichokes.
There are two Mattics farm stands that are set up every summer in Montrose, one on North San Juan Avenue and North 1st and the other behind the Alpine Bank branch on South Townsend.
In culinary circles, seasonality is talked about a lot, but as much as there is a good time to eat certain things, there is a good place, too. In Seinfeld, Kramer waxes lyrical about Mackinaw Peaches from Oregon in much the same way people in Colorado do about Rocky Ford melons and Palisade peaches (both of which we love, naturally, but both are geographical
designations and very clever marketing rather than actual varieties).The best place to eat anything is from the source, and so a peach from a farmstand in Montrose mere miles from the orchard is always going to be better than one that has been packed, stored and shipped. Better still, get out and pick your own straight from the tree, bush or plant.
Kim Martin always enjoyed gardening, and so after retiring from her job with the school district, she “threw in a few raspberry plants” on her property up on Spring Creek in Montrose with a view to giving them away to friends and the like. “One thing led to another” and a few plants ended up being 400 of two varieties - primocane and floricane. That was back in 2018, and since then the plants have spread and grown to the point where last year Martin
invited friends and friends of friends to come and pick them.
While Ruby Acres Farm is actually more of a smallholding than a farm, the prolific plot will once again open up to those who want to pick their own when the plants inevitably explode with their ruby red gems around the middle of August. Berry lovers may also be able to place to-go orders which can be picked up at the farm. Follow Ruby Acres on Facebook to keep up to date with all of the options.
Just west of Delta in the historic farming community of Pea Green, Borden Farms was established in 1996 by Guy and Lynn Borden. The 14-acre farm also has more than 13,000 square feet of greenhouses where they grow flowers, herbs, and plants.
To get an idea of the wealth of produce grown at Borden Farms, think about these four varieties of heirloom tomatoes: brandywine, striped German, pruden’s purple, and Cherokee purple. Now add Russian banana potatoes and Armenian cucumbers to that list, and you begin to get an idea of the sheer variety on offer at Borden Farms. They also grow the very fashionable shishito pepper. USDA certified organic, it is a bona fide garden of Eden - for foodies. They don’t have a store at Borden Farms, but they do welcome visitors.
Corn has been propagated in the Uncompahgre Valley for decades, and for a relatively short period every year the sweet crop is on the lips of foodies from the region, around the state and occasionally in the national press
There are few things outside politics that divide people quite like food. How, and maybe more importantly, how not to, make dishes like green chile, for example (read Joe Ouelette’s take on that on page 42), or who has the best peaches, have for time immemorial created family feuds. At this time of the year, corn is the subject of much lyrical waxing from farmers’ co-ops to the state house.
Much like peaches from Palisade, of which there are dozens of varieties that just happen to be grown in Palisade (and therefore make the term Palisade peach somewhat redundant), sweet corn grown in this area is usually one of a couple of varieties, and like Palisade peaches, those varieties are grown in other places.
The dominant variety in this area is “Olathe Sweet’’ sweet corn, the variety grown by
Tuxedo Corn Company in Olathe. It’s the one you are most likely to encounter in stores and at farm stands. But it isn’t the only corn cultivated in these parts. Developed by Twin Garden Farms of Harvard in 1968 (and therefore predating Olathe Sweet by around two decades), Mirai corn is grown here, too, although in much smaller volumes.
Ten minutes outside Montrose, Honey Acre Farms has, among plenty of other produce, four acres of Mirai corn. Chuck and Jami English harvest the corn daily between the early part of July and mid-September. The same morning it is harvested, it is driven 4.9 miles to the Honey Acres farm stand on East Oak Grove Road behind US Bank. Perhaps it’s the relative rarity of Mirai or its extra sweetness, but either way it has carved out a dedicated following in what is undoubtedly Olathe Sweet country. Some say Mirai is superior, others prefer Olathe Sweet, and we are back to disagreeing.
While crunching through a mass of butterbathed cobs (with a light dusting of garlic salt) is maybe the purest way to enjoy this seasonal favorite, giving farm-fresh ingredients to trained chefs to see what they can do with it is an educational experience.
Joe Ouelette did an admirable job with a box of oyster and lion’s mane mushrooms from Alpenglow in the first issue of Wayfinder; this time we ventured to Ouray to see what Cory Sargent, chef and co-owner of Brickhouse 737, could do to transform the humble sweet corn into a meal fit for paying customers.
At Brickhouse 737, Sargent likes to present a varied menu that utilises farm-fresh ingredients. He also presents dishes that are inspired by his travels, while maintaining a core of dishes that can best be described as contemporary American. Expect to see corn in various formats on the menu at Brickhouse 737 for several weeks, but even if you can’t get down to sample Sargent’s dishes, let his creative culinary chops serve as inspiration.
Sargent’s braised boneless short rib gets a sweet and sour crunch with pickled corn to cut though the rich beef and the horseradish
whipped Yukon potatoes. Charred on the grill in the husks, the kernels are then sliced from the cob before a quick pickle. While the process is simple enough, it is the utilisation of the corn and the juxtaposition of the pickle with the other elements of the dish that make it worthy of Sargent’s menu, and, hehopes, your hard-earned money.
Sargent’s other dish on the menu at the time of writing that uses corn, promotes it from accoutrement to a more leading role. Paired with seared scallops, the corn in this dish is made into a cream that the scallops bathe in on the plate. It is made by first soaking then grilling the corn in the husk. As soon as it’s charred on the outside and cooled a little, it’s sliced off the cob and blended with a touch of buttermilk and creme fraiche until smooth.
Sea salt and black pepper are added before it is pushed through a chinois to make it super silky. The dish is finished with pasta pearls, candied bacon, a salad of asparagus, snap peas, radish, whole corn kernels, and pickled wild ramps. It is finished with a parsley verde sauce.
Of course, Sargent isn’t the only chef utilising corn in the region, but corn season is short, so get it where you can, while you can.
Cory Sargent’s menu can be viewed at Brickhouse737.com and Honey Acre Farms can be found on Facebook.
The past century and half has seen empires rise and fall, technologies change the face of the globe, and the very limits of the known universe expand. Yet despite all of this, the classic Old Fashioned has endured largely unaltered
The Old Fashioned is such a classic that it’s an easy and common fallback for even the most dedicated cocktail aficionado when in an unfamiliar setting. There is something about the consistency, as well as the alluring and familiar nature of the dark red cherry, that makes it the cocktail equivalent of comfort food.
At the heart of what has made the Old Fashioned a classic is the key to its future. The potency of the formula that is the very essence of what turns whiskey into an Old Fashioned is simple yet at the same time pure alchemy: sugar, bitters, a robust stir, and the right garnish. It is this essence that gives the Old Fashioned eternal life.
That combination will have the same alchemical effect on just about any spirit, serving as the shoulders on which adventurous mixologists and ambitious amateurs stand to experiment. The Old Fashioned is Schrodinger’s cocktail: it gets reverence as a classic and at the same time as a Renaissance cocktail that is open to anything.
Craft bitters companies, simple syrups of all sorts, and a profusion of quality spirits makes for an infinite number of combinations - to wit: brown sugar, tequila, and chocolate bitters, or elderberry syrup, gin, and grapefruit bitters are just two combinations on the spectrum of options at craft cocktail bars across the country.
The Coloradiant is an Old Fashioned that is both here and there, and old and new. It is a combination of the classic elements, namely whiskey, bitters, and sugar, yet it is also a result of the modern world’s fixation with freshness.
The Uncompahgre Valley (and Colorado generally) is a land of contrasts: wild, cultivated, desert, and Alpine all at once. A land of plenty, yet with finite resources. The inspiration for the Coloradiant was to tap into the vastness of that local potential with the bitters and honey being layered so as to not steal the show, but instead to showcase how dynamic whiskey can be.
To truly enjoy a taste of the Uncompahgre Valley, make this with Storm King’s Sidegig whiskey or KJ Wood’s Ourye whiskey. The former is made with a blend of five Colorado-grown grains and has a dynamic balance that comes through in the final product while the latter is a 100 percent rye mash that is robust and dry and lends a sharpness to the cocktail. The sugar component in this variation is honey, locally sourced of course (there are lots of honey producers in the area including from various orchards that each offer a slightly different profile); while the bitters are the most local thing, being an extract of a dozen locally-grown and foraged plants. Some are so-called “nuisance” plants and feral friends, like Russian olive, bringing the bitterness. There are wild gathered black currants and rose petals to add some vibrance, while cultivated lovage and dill are there for a vegetal backdrop that make the drink earthy and raw.
Tradition dictates the garnish be citrus and cherry, but aromatics and dessert are most certainly the implication. In this case, black currants and a couple of featured herbs stand in.
• 2 ozs Storm King Sidegig Whiskey or KJ Wood’s Ourye whiskey
• 1 bar spoon of honey syrup
• 2 dashes of bitters
• Stir in a mixing glass and pour over a large ice cube and garnish with blackcurrants and aromatic herbs
The newest winery in the valley (and possibly in the state), LaNoue DuBois is run by the LaNoue family with winemaker Lee at the helm. Winemaking has been in the family for years with Lee’s dad, Rick, being an amateur winemaker for decades. Lee got involved when he was eight years old. Eventually, a test vineyard was planted in 2001 on Lee’s grandfather’s farm. After trying over 30 varieties, they settled on the five they currently have: marechal foch, leon millot, frontenac, frontenac gris, and New York black muscat. Even though the vineyard dates back 20 years, the winery and tasting room only officially opened for business on Mother’s Day this year. Also of note, is the fact the vineyard relies 100 percent on solar energy.
Formerly Garret Estate, the winery was purchased by David and Britney DeJesus and renamed after their daughter, Berkeley. (The property, which is a working farm and ranch, is named after their other daughter, Charlotte.) Currently, Berkley Estate grows almost a dozen varieties of grape: cabernet sauvignon, cabernet franc, chardonnay, frontenac blanc, frontenac gris, gewurztraminer, itasca, pinot gris, pinot noir, merlot, and riesling. The tasting room is open by appointment only, so be sure to call ahead, which is good advice before visiting any of the wineries, in fact.
Run by Wendy and Mike Young, Mountain View has been in the winemaking business for two decades. Originally purchased as a working orchard by Mike’s family more than 60 years ago, there is still a small orchard of pears and cherries. As for grapes, they grow seven varieties - barbera, merlot, pinot noir, pinot grigio, chardonnay, gewurztraminer, and riesling. They also source syrah from another local grower, which they use to make various blends including their Cutthroat, Daredevil, and the interesting Rapid Red, which is a blend of syrah and pomegranate. Mountain View also produces a selection of fruit wines (from other than grapes that is!).
One of the oldest wineries in the state, Cottonwood Cellars is owned and operated by Diana and Keith Read (Keith is the winemaker and Diana does everything else!), as it has been for the last 27 years. Currently at 22.5 acres of vines, Cottonwood produces on average between 2,000 and 4,500 cases a year from seven grape varieties: cabernet sauvignon, cabernet franc, merlot, pinot noir, lemberger, chardonnay, and gewurztraminer. The chardonnay is fermented “sur-lees” in American oak barrels, while reserve reds are aged in French and American oak for one to two then bottle aged for at least a year.
Just after the summer solstice and just before the last frost, we come into a delightfully sweet time of year. The old-timers used to call it “sugar season.” It’s this magical time of year when the sun is most direct and the summer heat most intense; this is the time of the year when the
length of the day starts, almost imperceptibly, to shorten by a few minutes each day.
In the life of a plant, this is not a subtle shift. The late summer days signal a change. The plant goes into full production mode because it knows the end of the season is coming. All resources go into producing sugars: sugars to draw pollinators into the flowers, sugars for
the sweet fruits designed to entice us to carry their seeds far and wide, and sugars to store in stems and roots to overwinter.
August and September are the best months to eat off the land and the best time to shop at farmers’ markets. It starts with cherries and apricots. Then we begin to see peaches and sweet corn. There’s juicy heirloom tomatoes; rainbows of crisp, sweet, and spicy peppers; cantaloupe; watermelon; and apples. Even potatoes and other root vegetables are a form of this late-season sugar rush.
Without a doubt, for farmers, their families, and locavores, it is the best time of year. As the plants are manically manufacturing in the waning light, market goers start to feel the pressure of the season, too. We start to see case and box pricing instead of just mound and pound prices. Freezers start filling, and canning jars become hard to find on the store shelves.
The season also offers much more than just fruit and veggies. Market tables are full of products and produce from small family farms, but there are also
bakers and makers of all kinds, and more than in previous years.
According to Ridgway Market manager Melissa Newell, the last year’s events spurred a flurry of local industry. “It seems like the growers are all trying to develop a value-added product these days, and we’re seeing a lot more artisan applications this year. Our market is about 60 percent artisans and 40 percent food vendors, which is up from last year.”
A similar shift is happening in the Montrose and Delta Markets, too. You can find small-batch roasted coffee, a wealth of baked goods, handmade jewelry, soaps, candles, and several food trucks at each market.
At least one positive shift has come from the economic pressures of the last year. The valley markets are all growing and thriving, and the landscape is changing. And just as diversity in the community makes us stronger and more colorful, it seems variety in the farmers’ markets makes sugar season that much sweeter.
The verdant and fertile nature of the Uncompahgre Valley means we have a wealth of farmers and ranchers, and that means well-stocked farmers’ markets
DELTA FARMERS’ MARKET
5th and Meeker St. in Delta
Wednesdays and Saturdays 8 am - 1 pm
35 paid vendors, two food trucks, one hot dog cart, five produce vendors
MONTROSE FARMERS’ MARKET
Centennial Plaza, Downtown Montrose
Saturdays 9 am - 1 pm
45 paid vendors, three food trucks, 7-8 produce vendors Live music Family Friendly
RIDGWAY FARMERS’ MARKET
Hartwell Park, Downtown Ridgway
Fridays 10 am - 3 pm
65 Paid vendors from all over the four-corners area Cool, shady venue in the cottonwoods and grass
Eight South Grand Avenue in Montrose is an unassuming place. Nestled at one end of Sampler Square, an up and coming strip off West Main, the large wooden door marked Alpen Confections hardly suggests the alternative reality of chocolate that lies behind it
WRITTEN BY NICKOLAS PAULLUS
Such is the nature of the small and oddly-shaped space, you’d be forgiven for not knowing what exactly Alpen Confections does when you first walk in. It could be an art studio, a medical professional of some kind, or a jeweler. Gone are the trappings of a “typical” chocolate shop: no dark colors, old wood, or that lived in quality that is suggestive of a Swiss cottage. The space is pristine, with sharp angles of gloss white and pumpkin orange dominating. Behind the curtain (both literally and metaphorically), the manufacturing area is a lab of drawers and precision instruments that would
seem to be better suited to a plastic surgeon than a chocolatier.
In a glass case, the chocolates, truffles, and bonbons do little to reassure you that this is a place where you can get things to eat. The polished geometry of some of the chocolates is gem quality while the vibrant colors are often described by first time visitors as “too pretty to eat.” The handwritten descriptions suggest something most definitely designed for delight, with words like “soy sauce reduction” and “passionfruit ganache” intriguing everyone.
Much of the history leading to the creation of Alpen Confections is equally intriguing. Owners Lin McKay and Mike Schafer have a storied past in the world of chocolate and pastry, and yet much of what makes them and their chocolates so unique is their experience beyond international pastry programs.
Looking at their collegiate resumes German and chemistry, theater and communicationsit seems that precision chocolate making with a dramatic flair was almost an inevitability. Even their chocolate origin story, a tale of watching a documentary leading to cashing in 401ks to pursue a life of making chocolate, suggests the romanticism that is so evident in their bonbons.
They are passionate about their craft, flavors, and technique. The pair have been known to work for 14 hours and then go home and cook for another four hours on something new or to perfect a recipe.
Everything about the business is complementary. The chocolates are world class, international in scope and discipline, and yet much of what Mike and Lin love is deeply rooted here on the Western Slope.
They love the trails, exploring with their dogs and inspecting local flora and fauna (undoubtedly with a view to incorporating them into their work where possible). They are inspired by artists of the area, often highlighting Colorado craft companies.
Montanya Rum from Crested Butte contributes to the tropical Orange Rum bonbon, while Cimmaron Coffee Roasters, located at the end of Sampler Square, lends a taste of home to their fully French mocha chocolates.
Montrose is a city of contrasts. A city with one foot in the old world and one in the new. Where artisan chocolates and ranchers rub shoulders in the supermarket. A city where Alpen Confections has found a perfect home.
When it comes to food, there are few things more divisive than regional variations of a dish. In our neck of the woods, green chili is the dish that can divide families. Read on to find out how you’re doing it wrong
BY JOE OUELETTEWelcome to Colorful Colorado! We have mountains, deserts, legal weed, and Subaru Outbacks aplenty. Above all we have the holy grail of all foods, a creation that could have only been conceived by some generous divine entity or a super genius abuela with taste buds that could silence Gordon Ramsey: pork green chili.
Even though there haven’t been as many wars fought over green chili as say, salt or crude oil, it has torn families apart and brought the toughest stoics to tears. Now if you are from New Mexico, you’re probably about to spit out your crummy beer and stomp around like you guys are the keepers of capsaicin, but guess what, it’s all love. Despite the great Hatch-Pueblo debate and the Hatfield and McCoy mentality it brings, we have common ground. Be you from Albuquerque or Olathe we all feel the need to smother, cover and dredge everything in this spicy savory concoction.
Now I could go on for hours about the history of the peppers themselves, or about the Scoville units and textures of different varieties, but I am going to just break down what makes a top-notch pork green chili in my eyes.
My background and what makes my opinion infomed goes as follows.
I was born and raised in green chili country. Every single member of my family, and all my friends, has some variation of the stew. Each holds a heavyweight title in regard to their technique. I, on the other hand, just took bits and pieces from all of their recipes to eventually develop what I think to be the perfect bowl
Frankly, I’m obsessed.
No matter the restaurant I touch down in, if I see it on the menu, it’s going to be ordered and dissected with a judging palette.
First things first, the peppers. Now it doesn’t matter if you use Pueblo, Hatch, Big Jim, Poblano, or Anaheim, that’s just personal preference [editor note: the official policy of Wayfinder is that hatch chilis are very much inferior to Pueblo chilis]. They do have to be fresh peppers, roasted over high heat until they crackle, pop, and blister creating a slimy texture and promoting an earthy, smokey flavor. Canned green chili from the market is just a poor substitute for the real thing. No matter how many times they slap the word Hatch on the label, the blanching and canning process robs the flavor.
The next part might not make everyone happy, but sorry vegetarians, it’s not called broccoli green chili and we shouldn’t play God when it comes to her creation. I put massive chunks of pork in mine, two inches thick at least and nothing lean. Always use butt or shoulder roasts or something with some marbling because fat is flavor. Save the tenderloin for that Rachel Ray teriyaki recipe your in-laws sent you on Facebook. More often than not when I get a bowl from a restaurant they skimp on the pork and it severely deprives the flavor profile and composition. Every ingredient plays a role in the symphony on your spoon, so I repeat, put some damn meat in it!
Thirdly, the thickness of your dish matters. I dredge my pork in a generous amount of flour and spice then brown it in too much oil to create a roux of sorts. It makes my chili stick to the spoon and envelops whatever I choose to bathe in it. I know people that prefer theirs thin and wimpy, but I just can’t stomach the sight of that it’s a stew not a soup PERIOD.
Lastly, tortillas. This is not Texas red chili, and so cornbread should be nowhere near this meal. You can dab sour cream on top, add a squeeze of lime, sprinkle some cilantro, and melt some cheese on top, but nothing beats cleaning your bowl with a warm tortilla.
Oh and here is a protip. I put Coors in mine because no one likes to drink alone.
Cheers!
Mark Twain may or may not have said that golf is a good walk spoiled, but then he didn’t have views of the San Juans on one of his “walks.” In the Uncompahgre River Valley, we have five fantastic golf courses available to the public, three of which are available year-round
WRITTEN BY JACOB WILSON
Owned by the City of Montrose, the Black Canyon has always been open, accessible, and affordable to the public.
It’s a classic course that dates back to 1959 and features two distinct styles from the front to the back.
The front nine is a par 34 “park style” design by Joe Francese, while the back nine is a much more challenging “links-style” par 36 designed by Byron Coker. One beloved feature is the option to play the front four holes for five bucks.
Perfect for those days when you want only a little action. Incredible views of the San Juan Mountains are a bonus.
A Jack Nicklaus-designed, links-style course that offers something for every skill level, this course also offers amazing views of the San Juans. Besides the spectacular views, the course offers some pretty exciting and challenging features. There are four sets of tees ranging from 5,380 to over 7,200 yards on the par 71 layout so you can pick a skill level that best suits your game. The split fairway on the third hole is a favorite.
One oft-overlooked course in the area is the Devil’s Thumb, in Delta.
An 18-hole municipal course, it sits in the shadow of Grand Mesa and has panoramic views of the mountains surrounding the valley. The wonderful contrast between the yellowish desert of the area and the bright green fairways makes it feel like you are playing on the moon, albeit on wonderfully manicured grass. With sixty bunkers, two lakes, and no houses around the course, there is little chance of being spotted slicing your way home.
Architect Rick Phelps designed this as a “prairie-style” course to be open 365 days a year with fast fairways.
Just south of Montrose, the 18-hole links-style layout at Cobble Creek is open year round. Boasting ten lakes and a creek that winds through the course, expect at least a little bit of water around every hole. The greens are huge and curvy and the bunkers are well placed. The pro shop is headed up by Kala Rusk, a local and former CO state champion.
Divide Ranch and Club has a semiprivate, 18-hole course that has perhaps the best views of the San Juans. Sitting on top of Log Hill Mesa, it’s one of the most beautiful and unique courses in the state. The course starts by facing the peaks, follows a loop through pinon and junipers across the mesa and back to the lodge. Wildlife and undisturbed natural beauty are in abundance at this course. It’s a par 72 with 7,039 yards of challenging play, and was designed by Brian Coker.
In partnership with the Colorado State Library, the CPW has the Check Out State Parks program that allows Coloradans to visit state parks for FREE.
Over 300 Colorado libraries are participating, including all of the libraries in the valley.
The program provides visitors with a backpack filled with educational materials that recommend a range of outdoor activities to help you decide how you want to spend your time in nature. Recently, a Colorado Birds Guide was also added to the backpack. Libraries have at least one but usually two backpacks available for check out. Check out the box to see what each backpack has. Library members can check out the backpack and park pass for up to seven days and use it to visit any state park.
In another partnership, the CPW and Agents of Discovery, an educational mobile gaming platform, have created augmented reality trail missions at 13 state parks including Ridgway State Park. The two missions, “Water Wonders” and “Gold Rush” task users with accomplishing educational and fun outdoor activities. Download the Adventures of Discovery app on your smartphone and let Agent Chipmunk give you your missions! And once downloaded, missions don’t require Wi-Fi or a data connection.
There are two main areas for mountain biking in the Valley: the Buzzard Gulch Trail system just west of Montrose and the Ridgway Area Trails system just outside Ridgway.
From the trailhead of Buzzard Gulch there are miles of trails in the dry desert setting that take you up to a scenic overlook of the Shavano Valley Ditch Canyon. These trails have some technical aspects but are not as chunky as other rides. The downhill flow is enjoyable and this makes for a great after work ride.
Around the corner from Buzzard Gulch is the Lower Spring Creek loop which is a local favorite. It can be ridden as an 11 mile loop within the canyon or if you are short on time you can shuttle it via Dave Wood Road. The shuttle version gets you to the flowy fun downhill parts sooner but some riders prefer to earn their coasting with an 800 foot ascent first. Be warned that the section at the start of the trail is known as the Hike-a-Bike! While some riders are comfortable maneuvering down this hill, most push their bike back up after the ride.
Even further up Dave Wood Road is the starting point of the Whole Uncolada (a punny play on Moab’s famous Whole Enchilada). This fast and flowy 20.4-mile singletrack with 3,000’ of descent is almost always done as a shuttle from its starting point in the Uncompahgre National Forest down to the ending in Buzzard Gulch.
The start of the Whole Uncolada is also the origin of other trails on the Uncompahgre Plateau such as the beautiful canopy-covered Aspen and Buck Trails.Although it doesn’t appear to be all that far from Montrose, you will feel like you are in a whole new setting. When the mercury hits 90F in Montrose it can be as cool as 75F on the plateau, offering a nice respite from the heat. Riders from Grand Junction and Fruita often head down this way to hit these trails because they are a different challenge in a beautiful setting with the trail snaking through lush green meadows and meandering between towering aspen trees.
Also good for escaping the heat, the Ridgway Area Trails (known as the RAT) are a fun network of flowy fun descents with witty rodent-inspired names. You will need to earn those turns, however, as there is some uphill pedaling to be done before you get your reward.
The network has trails for riders of all levels of experience and beautiful views of the San Juan mountains that will almost certainly make water breaks that much longer. This network has a seasonal closure from December 1 to April 30.
South from Ridgway gets you to Ouray and a different type of riding. While Ouray doesn’t currently have a mountain bike trail network, there are 4x4 Jeep roads that are just as enjoyable from a bike saddle. A ride up to Yankee Boy or Governor Basin is always worth the effort, and if you have a full day to ride then a trip over Imogene Pass into Telluride and back (with a brief respite for a beverage) is an experience to remember.
When the snow arrives and temperatures drop at higher elevations, riders begin to migrate north towards Gunnison Gorge National Conservation Area. Sidewinder Trail is 20 miles of chunky and technical trail that will test your skill set. There are also a variety of other trails in the Peach Valley section of Gunnison Gorge that can get you to views of the Black Canyon of the Gunnison National Park. It is worth noting that this area is also popular for dirt bikes. For park rats, the Delta Pump Track, which is in Confluence Park is a great place to polish your skills.
Mountain biking is a way of life in Colorado, and we are fortunate to have so much in the Valley.
With trails for all seasons and for all abilities, the Uncompahgre Valley has everything from trails that are great for a quick ride after work or a day long expedition over a mountain pass
Since its founding in 1876, the City of Ouray has had a number of superlatives bestowed upon it including Gem of the Rockies, the Switzerland of America, and the Outdoor Recreation Capital of Colorado, and nothing reflects the latter designation better than the Ouray Perimeter Trail
WRITTEN BY GREG NELSON
Developed by the Ouray Trail Group over the course of 15 years, the moderately difficult Perimeter Trail winds its way around the entirety of Ouray while never taking intrepid explorers more than 500 feet vertically or half a mile horizontally from the city limits.
Whether you’re a hiker, climber, photographer, artist, geologist, botanist, ornithologist, historian or troll hunter, the Perimeter Trail has something for you. Among the attractions are two beautiful waterfalls, incredible views of the town and the ruggedly beautiful 11,000 to 13,000 foot peaks
that surround it, and, if done at the right time, views of the city’s amphitheater to the east bathed in soothing crimson and terracotta alpenglow.
While there are a number of spots along the trail to start or stop your hike, most start their adventure at the Ouray Visitor Center located on Main Street just north of the Ouray Hot Springs Pool (which coincidentally is the perfect spot to soothe aching muscles). Hiking the trail in a clockwise manner, the first segment is steep, but well worth the effort with your reward coming in the form of tilt-shift-type views of the city and surrounding peaks before descending to Lower Cascade Falls, the last in a series of seven waterfalls that make up the entirety of Cascade Falls.
The 6.5-mile round trip generally takes 4-5 hours to complete at a reasonable pace. Starting at an elevation of 7,700 feet, you will climb to a maximum of 8,500. Good hiking shoes and suitable clothing will make the hike much more enjoyable. Plenty of water is a must.
From there, the trail ascends again and heads south through woodland below the amphitheater campground and past features like the Baby Bathtubs (small rock basins that look like bathtubs that are fun for kids to play in), the Potato Patch where miners actually used to grow their potatoes, rocky knolls that serve as hosts to cactus and wildflowers in the spring and summer, and great views of the Uncompahgre Gorge and the aforementioned surrounding mountains.
After crossing Hwy 550, the trail continues past Ouray’s via ferratas, which offer a unique climbing experience, Ouray Ice Park, and the old city reservoir.
A slight detour off the trail takes you to Box Cañon Falls and Park where the Uncompahgre Gorge narrows to create a spectacular waterfall. The canyon is also home to the black swift, a rare migratory bird that builds its nests on the damp rock walls, and three interpretive trails including the Native Plant Loop, a short walk with information signs that identify local flora. The canyon also provides an opportunity to see an example of the Great Unconformity, a gap in geological strata that represents periods of geologic time sufficiently long to raise mountains and then erode them away.
Getting back on the Perimeter Trail involves a climb with a view of the falls from above, while the remainder of the trail back to town offers more great views of the city, as well as the amphitheater, Chief Ouray mine and the Blowout, a golden-hued geologic feature to the northeast. Along this segment, keep an eye out for the local troll who likes to hang out under one of the bridges.
Hikers are asked to respect the environment by practicing the principles of Stay the Trails, Leave No Trace and Care for Colorado. Maps and more information on the Ouray Perimeter Trail and other area trails can be found at the Ouray Trail Group website (ouraytrails.org), the official Ouray tourism website (VisitOuray. com), and at the Ouray Visitor Center.
Live music is back, and that means musicians get to earn a living again. Wayfinder sat down with Montrose native AJ Fullerton to find out what he has been up to for the last 12 months and to talk about what the future holds
WRITTEN AND PHOTOGRAPHED
BY WILLIAM WOODY
During the pandemic musicians were forced to cancel dates and separate themselves from their live audiences. For AJ Fullerton, who turned 26 this year, 2020 was a rollercoaster of a year. He released a new album “The Forgiver
and The Runaway,” his second, to wide acclaim before the passing of his father David months later. Since then the album has been ranked at number 1 in Colorado on the Roots Music Report chart, as well as finding success on iTunes. During the pandemic, Fullerton left his home in Fort Collins to live on the road “where the work is.”
Q: You spent some time in Nashville earlier this year. What was that all about?
A: I spent a few months this spring in Tennessee working between Nashville and Memphis. I’ve been in the middle of a number of projects, recording, producing, writing and more.
You have said working in the studio feels like home. What did you mean by that?
Working in the studio does feel like home. It is the opposite of being on stage, in many ways. It’s more about the process and craft, than performing to anyone in the room at the moment. It’s one of the few times as a musical artist your work can be captured and reviewed. In a live setting, once you stop performing the “art” ceases to exist, but in the studio there is a lot more permanence, a lot more at stake. I sorta like that.
During the pandemic, everyone was forced to stop touring. How did you make a living as a musician during these times?
Long story short, I was frugal. I picked up lessons or virtual session work where possible. I also released an acoustic blues duo album “Fullerton & Friel” with my longtime collaborator, harmonica virtuoso Jake Friel.
Recording and producing also became a much bigger part of my life. I released the first album I ever produced, “She Ain’t Here” by the Juke Joint Highball, which is a hill country blues tribute to the legendary R.L. Burnside.
You said at the time of the release of “The Forgiver and The Runaway” that many of the songs were in your “back pocket.” How did they turn from ideas into songs for the album?
I’ve had a backlog of “finished” songs for many years. I still have many that have not ever been played or recorded. I shared a couple dozen of them with my producer Steve Marriner when we started work on the record. He and I chose which made the cut, and then polished them to the finished products you hear today.
You’ve said that your latest album is dedicated to your father, David. Naturally, he was your biggest fan, but where in your music is his influence and legacy?
The fact that I even play guitar is his legacy. He gave me my first guitar as a teenager, and convinced me to give it a shot. His record collection around the house, as well as his affinity towards fingerstyle blues, was one of the definitive tastemakers in my formative years. Growing up listening to him play around the house was, and always will be, one of the things I’m most grateful for in terms of putting me on the path I’m on today.
When you were playing bars and open mic nights, your father would come in beaming with pride to cheer you on, were you ever embarrassed as a teenager with him in the audience?
Never. His sudden loss must have been very tough with everything else going on at the time. When you reflect on him, what’s the memory that always comforts you?
The last time we talked, he told me he was proud of me.
So, you’ll be supporting a few other musicians on the main stage at Blues and Brews this year. How do you feel about it?
Throughout my career, the Telluride Blues & Brews has been a really meaningful festival to me. I think I went for the first time in 2010 with my dad. I remember that it was the first time I ever heard slide guitar in person. I went to Telluride Music Company the very next day and bought a slide.
In many ways, that festival really flipped the switch in my brain that music was my calling. It started when I entered the acoustic blues competition back in 2014. I didn’t win, but it helped me form some great friendships with the folks at SBG productions who run the festival, and with some of the artists I still know in the scene today. I’m really looking forward to playing a solo set at the festival this year, as well as playing slide guitar in my friend Cary Morin’s band “Ghost Dog.”
When you are playing to a live audience, how much of the performance is freestyling? How much is just you jamming and chasing notes in your head?
More often than not it’s improvised. There’s something so freeing about taking the song or the form, and just running with it. No rules, (other than don’t step on your band mates and don’t kill the jam.) I feel like that approach keeps it fresh and exciting for myself and the listener.
There may be people reading this who do not know you or your music. How do you define yourself?
I’m a music lover at heart. Always have been, since before I started playing. Playing music for a living is just another outlet for that passion I picked up so many years ago. I suppose in a nutshell I’m a guitarist, a vocalist, a songwriter, and a producer from Montrose, Colorado.
What does the next year look like for you? Is there new music you are working on? Any insights you’d like to tease?
I suspect the next year will be mostly about regaining my footing from 2020, and gaining momentum to get back in the swing of things. There are about half a dozen projects in the background including some new solo material, as well as projects that I’m producing, or am otherwise involved with.
The Forgiver and The Runaway is available via VizzTone records, and on Spotify and Apple Music, as well as AJFullerton.com.
Alex Hooper is fairly well known for his two stints on “America’s Got Talent.” Back in 2018 he took the opportunity to insult Tyra Banks, Howie Mandell, former Spice Girl Mel B, Heidi Klum, and Simon Cowell. He was eliminated. But the performance went viral with millions of views and he was invited back two seasons later where he did some more roasting.
Hooper, like any comedian who actually makes a living from his craft, has worked hard to get to this point. A regular on the comedy circuit in Los Angeles, he also tours the country and has worked internationally. And he knows just who to thank for his career path: “When I was 23 my friend Dale pushed me into standup. I did one show and knew that it was the feeling I had been chasing my entire life.”
Hooper is eccentric, bringing dark humor and positivity together on stage, and that comes partly from his influences. “I grew up watching silly comedies. Jim Carrey, Adam Sandler, Chris Farley were all major influences for me,” he says. As for
who inspires him today, Hooper says there are quite a few. “I’m fortunate to have worked with, and to have become friends with, some of the funniest people in the world. Some of my absolute faves are Kyle Kinane, Rory Scovel, Ali Wong, Maria Bamford, and Dave Chappelle. Jeff Ross has been an incredible mentor for me over the past few years. He pushed me to go beyond myself and discover the beautiful weirdo that was lurking in the shadows.”
As for what to expect, Hooper deals in everything except politics. “I love mixing dark themes with notes of silliness. My comedy is intended to break you out of your reality and have a glimpse into my world,” he says. “While I’m on stage, my goal is that you completely forget about your problems. Let go and laugh. You’ve earned it.”
Alex Hooper will be bringing his energetic brand of comedy to Healthy Rhythm in Montrose on Sept. 25 at 7.30pm. Visit healthyrhythm.net to buy tickets.
1. I have two adopted pugs named Carlton and Kimchi. One is from Mexico and the other is from Korea. Guess which one is from where?
2. I am a high school dropout who weaseled my way into a $40K college scholarship. I won’t tell you how, but let’s just say I’m good at talking my way into things.
3. I am a slackliner. My record for staying on my line without falling off is 3 hrs and 5 mins. I’m currently learning how to highline
4. I was once called to the stage and roasted by Steve Martin and Martin Short in front of a thousand people. It was every bit as magical as it sounds.
5. I’m a firm believer in positivity and optimism. I wrote a self-help book called “Roast Yourself to Happiness,” which teaches you how to write jokes about yourself to take away the judgment from others.
If you like frontier stories with a tinge of survivalism, especially in the summer, try “How Much of These Hills Is Gold” by C Pam Zhang. Told from a perspective often absent in tales of settlement of the West, the book narrates the story of a Chinese-American laborer family. Orphaned siblings Lucy and Sam have vowed to provide a proper burial for their prospector father. As they struggle to fulfill their vow, and to survive, secrets of their family’s recent past are revealed and potential futures explored. The book has it all: vivid history, adventure, a touch of the fantastical, and writing that cuts right through the reader.
As the nights get longer, I’d recommend Rumaan Alam’s “Leave the World Behind.” The novel opens quietly in the present: a white family travels to a vacation rental in the Hamptons for a week of relaxation. On night two of their getaway, a late-night knock on the door is answered to reveal the home’s owners, an older black couple who fled the city due to a far-reaching blackout. At the vacation house, too, they realize the phones, TV, and internet are down. The book is a masterpiece of tension, building from racial and class tension into an atmosphere of dread as the families struggle to understand what might have occurred in the wider world. Perfect for reading on a dark, cool night.
Amy Dickinson has served as the Teen Services Librarian at the Montrose Regional Library since May of 2020 and thinks being a librarian is the best job a person ever could have. Prior to becoming a librarian, she worked for over 15 years as an educator in western Massachusetts; Yuty, Paraguay; and Washington, DC.
Heated, thoughtful, and intense, “Body of Stars,” by Laura Maylene Walter, is a good match for scalding summer days. This coming-of-age story brings a science-fiction twist to contemporary society in order to contemplate challenging subjects like women’s rights and gender expectations. The approach is intriguing and the book is a fairly quick read, but the questions it raises are sure to linger.
As fall weather starts to bring cooler temps, it is appealing to curl up with an epic novel about the west. “Dancing at the Rascal Fair,” by Ivan Doig, is a wonderfully-written novel about settlement in Montana in the nineteenth century. The book touches on love, hard work, immigration, and
loss, and includes interesting details about the conflicts between sheep herding and cattle ranching at the time. Doig created such beautifully crafted sentences that certain parts of the story require repeated reading in order to fully appreciate their intricacies.
Leah Morris started working in libraries at age 15, shelving books at her local public library. Her passion for libraries carried her through a number of different library jobs, until she settled at Delta County Libraries 15 years ago. She now maintains the library district’s collection of print and electronic resources.
Residents of the Uncompahgre Valley are no strangers to the magical allure of the forest, but in The “Stolen Child” by Keith Donohue, the woods take on a supernatural character that might keep you a bit more vigilant on your next hike. Donohue’s novel tells the story of seven-yearold Henry Day, who is stolen from his family by a group of immortal forest-dwelling changelings. They rename him Aniday, and replace him with one of their own to live a mortal life as Henry Day. Strangers to their new selves and surroundings, both boys must come to terms with their new identities, all while struggling to hold on to the memories of their past lives. An enchanting blend of fantasy and reality.
Trail running is very popular in the valley, and although you don’t need to be a runner to appreciate “What I Talk About When I Talk About Running” by Haruki Murakami, runners will perhaps be able to identify with Murakami a little bit more. In it, the fiction writer chronicles his experiences as he trains for the New York Marathon while reflecting on the complementary natures of running and writing and what he has learned from them over the course of his life. At the same time, the author finds himself in the autumn years of his life with his pace and race times no longer what they once were, and so begins to contemplate what it means to age gracefully. Understated and introspective, this memoir is a great fall read for both runners and walkers alike.
John Arenas is originally from Maryland. He moved to Montrose to serve as an AmeriCorps volunteer for the Hispanic Affairs Project non-profit. He started working at the Montrose Regional Library in March 2020. He is currently an adult services librarian.
Libraries are magical places filled with knowledge and entertainment of every conceivable category, and while they also offer a wealth of services besides lending books, we thought we’d go old school and ask a few librarians for some recommendations
AUG. 20, SEPT. 3
The Summer Music Series returned to Montrose last month at The Elks’ Lodge, which is directly across the street from its former home at the Black Canyon Golf Course. The four-concert series is free to attend and they happen rain or shine. The two concerts remaining include John Jorgenson Bluegrass Band and saxophonist Vanessa Collier.
Postponed from its usual date in June, this free and family-friendly celebration of the Uncompahgre River includes live music, food and drink, kids’ activities, watershed educational and cultural programs as well as the infamous “Junk of the Unc” race, a half mile race that sees homemade craft try to stay intact and cross the finish line. There is also a Rubber Ducky Race! RiverFest takes place from 10 am to 6 pm at Rollans Park on the banks of the Uncompahgre River.
SEPT. 4
Returning this year on Labor Day Weekend, Montrose Food and Wine will once again invite locals and visitors to eat, drink and be merry. The Grand Tasting will be held from 1-4 pm at the Montrose County Event Center. In addition to lots of wines to taste and food vendors, there will also be other libations. If that isn’t enough, there’s also a photobooth, live music, and a silent auction. All proceeds from the event benefit the Black Canyon Boys & Girls Club so get your tickets now.
The celebration of all things beer is back for its 16th year. This year, the festival is moving to a new venue in Cerise Park, but it will still have all of the same hoppy concoctions you expect at Oktoberfest. There will also be live music, and food vendors. The festival benefits All Points Transit, a nonprofit that provides safe, reliable, and convenient transportation to seniors, people with disabilities as well as the general public.
Returning for its second year, the Car Show and Downtown Cruise will see Delta’s Main Street closed down for the evening of Friday the 10th to allow cars to cruise around. That will be followed by a car show at Confluence Park the following day.
This fun event is organised by the Delta Health Foundation to encourage people to support the county-wide healthcare system. Join other members of the community for a5K walk/run or bike ride. This year marks the 10th anniversary of the event and so 10 years of encouraging people to get outside and develop healthy habits!
Part of the 2021 Colorado Mountain Winefest, Mountain View Winery in Olathe will be bringing a touch of the South to Colorado with a crab boil. The event takes place between 10 am - 5 pm and tickets are $25.
Habitat’s first annual Dinner on Main Street in Montrose aims to bring the community together with an outdoor barbecue. Dinner will be served at long tables, set up in the middle of the street on the first block of Main Street. Organised by Habitat for Humanity of the San Juans, which is entering its 30th year of operations, and Sharing Ministries which is entering its 25th year, the event was conceived on the simple belief that community is meant to gather. And in true community fashion, The Black Canyon Boys & Girls Club will also be on site operating the beer tent with all sales helping them as they finish the last leg of their major capital campaign to build a new facility. Dinner on Main Street takes place between 5.30 pm and 7.30 pm; tickets are $20 per plate.
See more at wayfindermagazines.com/events
In what is really a pretty small valley, we are blessed with landscapes that allow for everything from farming and ranching to hiking and ice climbing. It’s precisely that combination that makes this area such a special place to live.
Agriculture is embedded in the fabric of life in the Uncompahgre Valley, and the West generally,yet most of us rarely get to see it up close or learn about what it is our neighbors do with their days. But at least once a year, County Fairs give us all that chance.
In what feels like the blink of an eye, we are done with issue #2 of Wayfinder. There were a couple of teething problems from issue #1 that we addressed, and we took a few suggestions from readers onboard for issue #2. As Mark Twain may or may not have said: “Continuous improvement is better than delayed perfection.”
By the time issue #3 is out, the leaves will likely have done most of their changing, and it will increasingly start to look and feel more like winter. But because of the diverse nature of the Uncompahgre Valley, that change will be spread out, so we can expect fall to last a little longer towards the north end of the valley and winter to arrive a little sooner down at the other end.
As for content, we have a stack of ideas to sort through for issue #3, but a few
popular stories will once again return, among them Mixology 101 and Fat of the Land. Expect something warming from our mixology maestro. There will be plenty of events, and, of course, Thanksgiving. And ski season will begin sometime in November bringing a new vibe to the area.
Be sure to let us know of anything new and cool going on; we’ll try to get it in on the Wayfinder website or in the pages of a future issue.
Finally, we’d love to see photos of you enjoying Wayfinder. Post a photo of yourself on social media with a copy of the magazine using the hashtag #FindingWayfinder, and we’ll share them!
See you next time!
