2 September 19, 2010 – Durango Living Fall Edition
INSIDE 42
4 Welcome 6 Tucson y Los Amigos 10 Jaramillo pottery 12 The DAC is back 16 Indoor garden havens 20 Durango fashion 30 Lean & green dĂŠcor
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ABOVE: Zach Morse, a broker for Prudential Triple Realty, wears a Wahmaker vest ($90) and Ryan Michael shirt ($134) from Appaloosa Trading Co. ON THE COVER: Melody Connell, a dispatcher for Durango La Plata Emergency Communications Center, models a sweater and top from The World According to Mark at Haviland Lake. Canoe courtesy of Mike Mericle.
10 34 Chip Peddler 38 Cooking wild game 42 Best pizza & beer Name of Publication Here – 3
WELCOME Strokes for different folks
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n the Durango area, unique is the norm. This 2010 fall edition of Durango Living is proof of that. In the pages that follow, you’ll find stories and photos that show how people use their innate creativity to adapt and thrive. A “junker” sees the potential in a battered old cabinet. An artist adds novel twists to common dishware. A designer builds a better potato chip. A musician/barber serenades customers in Spanish. Even the clothes we wear are different. A grown man strutting down Main Avenue in a day-glo Lycra bodysuit would barely raise an eyebrow. But a man in a nice three-piece suit? He must be from out of town. Longtime locals like to joke about an ’80s USA Today article that named Durango the “worst-dressed town in America.” Well, first of all, it was the ’80s. Everyone looked like a big-haired clown. Second, Durango’s fashion scene has evolved over the years into “eclectic mountain chic.” Clothing retailers and customers alike can celebrate the freedom of dressing just as they please. We didn’t move here – or stay here – in order to look like everyone else. Look inside at the fashion pages: Where else could a respected county commissioner look glamorous next to a Harley? We hope this edition of Durango Living reflects the town itself: a place where you can be yourself – and still fit in. – Karla Sluis, Durango Living Editor
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Publisher: Richard Ballantine General Manager: Sharon Hermes Marketing Manager: Dennis Hanson Design Manager: Brady Sutherlin Magazine Editor: Karla Sluis Layout & Design: Jennifer Dickens Photography: Hal Lott Fashion Styling: Marie Archuleta Advertising Design/Prepress: Mitchell Carter Brady Choate Jennifer Dickens Laney Peterson Michelle Uhl Tracy Willbanks Account Executive: Darryl Hunt Karolann Latimer Shawna Long Larissa Lopez Debby Morgan Susan Wright
The Durango Herald uses reasonable effort to include accurate and up-to-date information for its magazine publications. However, all general information comes from a variety of sources and may change at any time for any reason. To verify specific information, refer to the organization or business noted. To see the online version of this guide, click the link at: www.durangoherald.com.
A Publication of:
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Barber Amador Tucson’s band still brings a party to La Plata County Story & photos by Karla Sluis Durango Living Editor
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mador Tucson enjoys surprise serenades. Durango’s iconic barber delights in pulling out his 12-string acoustic guitar and singing a little story in Spanish. He plays for crowds, loved ones, customers – even a stranger on the phone. He sang “Quiero Que Sepas” (“I Want You to Know”) in the middle of an interview call Aug. 27. Tucson wants people to know that music is a celebration of life. As part American Indian and part Latino, he grew up in cultures that demanded music for all occasions.
“Quiero que sepas, que yo reconozco que tuve la culpa perde tus amores. Quiero también escuchar de tus labios que si no hay cariño que no hay ya rencorres.” – Lyrics of “Quiero Que Sepas” (I Want You to Know) Translation: “I want you to know that I am fully aware that it was my fault that I lost your love. I also want to hear it from your lips that if there is no love left, there are no grudges.”
Left: Musician Amador Tucson leans on his beloved restored truck, which won a third-place award at the 2010 Durango Motor Expo. September 19, 2010 – Durango Living Fall Edition 7
“Birthdays, quinceañeras, weddings, holidays, reunions – anything like that. Music was an excuse to have a party,” he said. Tucson is community fixture as the owner of Tucson’s Barber and Styling, which he has owned since the 1970s. The shop is located in the historic site at 1042 Main Avenue with the striped pole, which has been a barber’s shop since at least the 1940s. “Sometimes when I get people in the shop I say, ‘Do you want to hear me? I got my guitar right here. I’ll play you a song,’” said Tucson. The best-known barber in the longlived business is also a member of one of the oldest bands in the area, Tucson y Los Amigos. Thirty-seven years ago, Tucson and his childhood friends formed the group to play at La Plata County parties and events. Three original members of the band still play regular gigs: Tucson, base player and vocalist; Paul Montoya, lead guitar and vocalist; and Roger Mestas, rhythm and vocalist. Former drummer Charlie Mendiaz moved away and was replaced by Leroy Garcia. The band has been booked for countless birthdays, anniversaries and many community benefits, Tucson said, but in all this time they’ve only cut one record – a 45. “You can guess how long ago that was,” he said, laughing. The only way to hear the band now is to catch them live. They have a dance planned in October at Desperados, a bar in the Office Depot plaza in Durango. At age 70, Tucson says the band plays maybe once or twice a month – not as often as the early days, because some of the members are retired. “But I don’t want to retire,” he said of both singing and being a barber. “This will keep me alive.” Tucson says the band is known for 8 September 19, 2010 – Durango Living Fall Edition
Musician Amador Tucson strums a 12-string acoustic guitar in front of his shop, Tucson’s Barber and Styling, on Main Avenue in Durango on Aug. 27.
making parties lively and encouraging people to dance. They play a variety of music, including country, rock and Spanish songs. He says the band adapts the music to the crowd. They like to play songs by Freddie Fender or George Strait. Tucson’s personal favorites are Santana
and Los Lonely Boys. Songs in Spanish might include rancheras, a genre of the traditional music of Mexico originally sung by only one person and a guitar in the times of the Mexican Revolution. Years later it became associated with the mariachi.
Photo courtesy of Amador Tucson
Tucson y Los Amigos bandmates stand together in 2000, from left: former drummer Charlie Mendiaz, Amador Tucson, Paul Montoya and Roger Mestas. The band’s current drummer, Leroy Garcia, is not pictured.
“Sometimes when I get people in the shop I say, ‘Do you want to hear me? I got my guitar right here. I’ll play you a song.’ ” – Amador Tucson, barber and musician
Traditional rancheras are about love, patriotism or nature. The band also plays Mexican corridos, or cowboy songs, that have lyrics about love, legends or ballads about a famed criminal or hero in the rural frontier areas of Mexico. Music is embedded in Tucson’s culture, and it’s also an important part of his family history. He says his parents were both talented musicians, and he caught on to their passion. His son, Isadore, who works with him in the barber shop, now plays guitar, too. It’s also his cultural and family tradition to play las mañanitas, a birthday serenade with many different verses. It’s a Mexican song sung on important holidays and milestones to wake up a loved one. “Sometimes I do it by phone, sometimes in person,” said Tucson. “It’s beautiful. It’s part of life.” September 19, 2010 – Durango Living Fall Edition 9
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HAL LOTT
Q:
What are you excited about right now at the Durango Arts Center? A: This is a difficult question, as there are so many things that energize me at the DAC. One of my primary goals is to work with other organizations to see if we could establish some sort of arts district similar to what has been designed on the Front Range as a scientific and cultural facilities district. This would be a sales tax – one-tenth of a penny – in initial concept. We are starting the plan with those scientific and cultural organizations that have facilities, but we also plan to reach out to other arts groups, such as Music in the Mountains, San Juan Symphony, Durango Choral Society and Durango Independent Film Festival, to name just a few. I’m definitely charged up about this. I also want to work with others who have visualized an arts corridor along the river. I would love to see a DAC presence next to the Discovery Museum. Wouldn’t it be wonderful if we could take our beautiful river
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walk and have a strong arts and cultural presence that would bring visitors here? I know what San Antonio and other communities have done with their rivers, and I think Durango is ripe for this sort of discussion. I could go on and on about what keeps me going, but I would be remiss if I didn’t mention the children’s programming. Sandra Butler is our new education director, and she is taking strong leadership in expanding and developing our children’s visual arts program. The DAC also has a strong resident group, the Durango Performing Arts Company. This talented group of young theater performers will astonish and amaze you. I’m energized by the children that are in the building focusing on both visual and theater arts. If we don’t put an emphasis on our youth, we won’t have an arts center in the future. It’s great to grow our own! Q: Membership and donations are up since January, and the budget is balanced. Why are people re-energized? A: The DAC has always been a vibrant and vital place in our community. Every
business has its ups and downs, and the DAC experienced some challenges, but nothing insurmountable. The comparison we use is people view the Durango Arts Center very similarly to the Durango Public Library and the Durango Community Recreation Center. These entities receive financial support from the city. The DAC does not receive direct support from the city other than small grants. To remain viable, we must either recruit more members, seek grants or acquire donations. One of our large donations secured in February came from donors who relocated to Durango because of the DAC. The husband was a retired banker and the wife was a business owner and an artist. The appeal of having a center devoted to all aspects of the arts was instrumental in these people moving to Durango and making a strong investment in the DAC. Q: You have said that art can be an “economic multiplier” to entice tourists to stay in Durango longer. Have you had a sense if that happened this summer?
A. We’ve had great support from the surrounding communities of Farmington, Cortez and Pagosa Springs. Without a doubt, these folks come here and eat dinner at a local restaurant, buy gas and shop in Durango. This is stimulating for our tax dollars. This summer, with our musical revue “Always... Patsy Cline,” we have had strong local support; but just today (Aug. 30) a woman called from Colorado Springs saying she had always wanted to see this play and just discovered it was playing in Durango. She made reservations. Q: Are there plans for the space formerly occupied by Durango Discovery Kids? A. We are planning to use it for our new DAC Education Studio. Initially, the focus will be on keeping our visual arts program for children and teenagers going strong, but there are also plans to ramp up the adult visual arts curriculum. We want to work more closely with Fort Lewis College and Southwest Colorado Community College. Stew Mosberg, a longtime art advocate in town, wants to preview art movies for discussion. We want to welcome artists to come in for seminars and ad-hoc brainstorming sessions.
LOTT
KARLA SLUIS
Above: “Sacred Skulls,” by Lisa and Loren Skyhorse, is on display at the Durango Arts Center gallery Sept. 3. Opposite page: Durango Arts Center Executive Director Sheri Rochford-Figgs, right, and DAC Education Director Sandra Butler go over plans to renovate the space formerly occupied by Durango Discovery Kids on Sept. 1 at the DAC. September 19, 2010 – Durango Living Fall Edition 13
Q: Are there other physical changes planned for the DAC’s space? A: Since I started, I’ve already rented my personal office out twice. We are also talking with Charles Leslie of the Community Concert Hall to see if there could be a ticket office in the DAC building. Since I inherited a debt service on this building, we must look beyond memberships and donations to keep this center thriving. We need to look at ways the theater and other space might provide more earned income. These are tough economic times and we must be a bit more shrewd. The business community wants to see us operating like a small business. Our donors want to see savvy business strategies. The DAC has no fat, but we are being very business-minded in order to keep a strong environment where all arts can thrive. Q: What new programs or events are planned for 2010-11? A: Jeannie Berger, our exhibits director, has a full calendar of new exhibits for 2011. Through the remainder of the year, we have the following exhibits. ■ Eurimpressions, Oct. 1-30. Reception Oct. 1, 5-7 p.m. ■ Concert by Tom Klema, Oct. 20, 7 p.m.
■ Mixed media works by Barbara Tobin Klema, Julia Klema, Kate Aitchison, Rebecca Barfoot, Louise Grunewald, Maureen May, Kelsey Dignum & Megan Dignum. ■ Who’s New? An Exhibit by Emerging Artists, Nov. 4-12. Reception: Nov. 5, 5-7 p.m. ■ Holiday Art Olé, Nov. 19 - Dec. 24. Reception: Nov. 19, 5-7 p.m. Annual juried exhibit and sale featuring work by fine artists and craftspeople Visit durangoarts.org for more information. Q: If money were no issue, how would you expand or improve the DAC? A: The DAC’s mission includes the Four Corners region. We need to do a better job in some of the other communities and not be so Durango-centric. Durango has an amazing plethora of fineart galleries, and I believe the DAC should focus more attention on them, and help them incubate more business so their artists thrive. The arts need to work together instead of against each other. We need to eliminate duplication of services wherever feasible. I would like to see some of the empty main street businesses become temporary artist co-ops. Since I’m the president of the Community
Foundation Serving Southwest Colorado, I want to ensure that the DAC establishes a savings account so that we will be protected for a rainy day. Q: What are some of the ways community members can be supportive? A: We do need more members from our community of 50,000. Our goal is to grow membership to 1,000. Currently, we are about 650 members, so we have a ways to go. An individual family membership is $50 and, to me, this is a real bargain. Of course, I wouldn’t be doing my job if I failed to mention that we need strong donations and corporate support. Since we don’t receive any direct federal, state, county or city support, managing a 17,000-square-foot facility that is open seven days a week is a definite challenge. Q: The economy is still tough, and the arts are being squeezed in both public and private sectors. Why are arts centers still relevant and worthy of support? A: To answer this, let me quote from an essay by Gary Steur, the former vice president for private sector affairs for the Americans for the Arts Council: “I think it is important to start by remembering that the art we create is probably the
HAL LOTT
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primary way future generations will understand and interpret our societies. A playwright started the revolution that transformed Poland into a democratic society. Every day, the lives of countless young people are literally being saved by the meaning and focus the arts give their lives. Art DOES matter.” Steur continues: “The arts are good for our local and national economy – they stimulate economic revitalization. Cultural tourism is one of several ways the arts have a direct economic impact. They can also be used to bring life back to depressed downtown urban areas and boost real estate values.” This is a primary focus of the Durango Arts Center: to be an economic plus to our community.
Right: A saddle horn by Lisa and Loren Skyhorse is part of a display in the DAC’s gallery on Sept. 3. Opposite page: Rochford-Figgs, left, and DAC worker Jeannie Berger hang a painting by artist Pat Smiley in the DAC gallery on Sept. 1. KARLA SLUIS KARLA SLUIS
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Garden Havens Story and Photos by Karla Sluis
A violet streptocarpus blooms Aug. 28 near the hand-built water feature in Kathy Arnold’s solarium inside her home in Ignacio. “The hardest part of the whole design was moving the big boulders into place,” she said.
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Durango Garden Club members offer tips for bringing the garden indoors
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athy Arnold doesn’t need to bring her garden inside for the winter – it’s already there. The entire bottom floor of her Ignacio home is a dirt-floor solarium. Visitors open the door to a jungle of tropical plants, garden art, a stone waterfall and pond. Arnold’s husband, Bernie, enjoys the element of surprise. “You should see people’s faces when they see it for the first time – especially when there’s 4 feet of snow outside,” he said. A green haven in the home can bring joy to gardeners when temperatures plummet and leaves begin to wither. People who love plants can feel lethargic and grumpy in mid-winter. Sitting a sunny space filled with plants – whether it’s a window, a sunroom or a giant solarium – is great therapy for cabin fever. “When the house is all closed up, the plants cleanse the air,” said Cherrie Lum, a member of the Durango Garden Club along with Arnold. “I like to take breaks in our sun room in the winter with all the green around. It makes me feel good.” That feel-good factor is a good motivator for beginning indoor gardeners. The main considerations for growing plants inside are light, design, plant choice, water, temperature, fertilization and propagation. It’s easier than it sounds, Arnold said. “I do better gardening indoors than I do out.” The first step is to choose a space with plenty of bright light. A solarium added on to the home is a major investment, but it’s perfect for sun-loving flowering plants. Arnold’s plants thrive with light from a large, south-facing window. Lum has a small sunroom that faces northwest. Most plants do best with 7 to 12 hours of sunlight per day. Like all types of design, an indoor garden plan is a matter of personal taste. The space should reflect what you like and who you are. Arnold started with heavy boulders – a major structural challenge – and built around the focal point of the water feature. Goldfish, flowering plants in pots and whimsical garden sculptures add texture and color. For vertical interest, Arnold grows dramatically long hanging plants, ivy creeping upward and a wall decorated with antiques from her grandparents’ farm. Tree-sized palms and ficus reach up to the ceiling, and are planted directly in soil mulched with wood chips. Instead of stone pavers, slices of a cedar tree cut down on the property create an interesting path. Plant choice is an art form in itself. It’s a good idea to play September 19, 2010 – Durango Living Fall Edition 17
she had included skylights for that reason. Both Lum and Arnold say their plants are not fussy about indoor temperature or humidity – even with fluctuations of winter heating systems. Lum says she thinks a large grouping of plants creates its own humidity and doesn’t require extra moisture. When watering plants, more is not better. “I think more plants are killed by overwatering than underwatering,” she said. “Wet roots that don’t get enough oxygen will start to rot.” Lum uses melted snow or water from a fish pond to water her
“I think more plants are killed by overwatering than underwatering. Wet roots that don’t get enough oxygen will start to rot.” – Cherrie Lum, Durango Garden Club member
with leaf shapes and textures, because getting plants to flower in the winter can be a challenge. Lum likes to grow a burgundy, spiky New Zealand grass for its color and shape contrast to round green leaves. Lum’s plants migrate in pots. They enjoy a summer vacation out on her deck, and come back inside in the fall. She grows more than 50 types of houseplants, such as begonias, lipstick plant and jade plant, as well as kitchen herbs for use in cooking. She’s also had good luck in turning an annual into a perennial. “Many plants are sold as annuals, but they’re not – they’re just not hardy in this zone,” said Lum. “A lot of people think they are throwaway plants at the end of the season. But you might want to try to bring something like that indoors and see what happens.” Lum likes to add a pop of color by mixing and matching glazed pots. They are not on wheels, so she has to lug them back and forth each season. “I lift weights and work out so I can do my plant rotation,” she said with a laugh. Arnold’s tropical plants grow happily in the diffuse, indirect light of the solarium. Some of her giant, Rapunzel-like ferns hanging from the ceiling are more than 13 years old. Geraniums, violets, chrysanthemums, lobelia and streptocarpus add color in pots. She would like to have more flowers, and said she wishes 18 September 19, 2010 – Durango Living Fall Edition
plants. The water is free of chlorine and rich in minerals. It’s a habit she learned from her mother. She uses time-release fertilizer pellets in the spring, during the plants’ growing time. Arnold gives her plants a small application of Miracle Gro every month or two. Both gardeners say friends and family view them as plant adoption agencies. They take in and nurture the bedraggled annuals others can’t bear to see killed by frost, or the pot-bound trees that have grown too large for a small space. Propagation is part of the fun of indoor growing, too. Both gardeners have had success growing new starts from cuttings, such as ivy and geranium. Arnold likes to take starts from potted plants, root them and plant them back with the mother plant to create a fuller look in the pot. The women say some of their best-performing plants are sentimental favorites that grew from cuttings. “It’s nice to look at a plant and think of the person who gave it to me,” said Lum. “There’s a little history there.”
Top left: Slices of a cedar tree trunk cut down on Kathy Arnold’s property are used as pavers in the dirt floor of her solarium. Opposite page: Arnold accents her indoor garden space with whimsical sculptures, such as these bright ceramic mushrooms. A wall-art collection of rustic items came from her grandparents’ farm. The tendril of ivy gracefully climbing the wall is nearly 12 feet tall.
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FASHION: DURANGO STYLE
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La Plata County Commissioner Kellie Hotter wears a Dream Sacks skirt ($69), cami ($65) and Katherine Barclay sweater ($109) from Durango Traditions (658 Main Ave.). The vintage Mustang GT 500, provided by Len Goebel, is parked at the Durango Transit Center.
nough with the jokes. Durango is not the “worst-dressed” city in America, an old title bestowed by USA Today in the late 1980s. Sure, you may see men wearing thermals under ripped shorts, or women in cocktail dresses with flip flops, or athletic wear masquerading as office attire. But in the 20 years since the goofy award was bestowed, the Durango area has changed. “It has become more sophisticated and cosmopolitan just in the last five years,” said Lynn Campbell, who co-owns the clothing shop Smelter’s Coalroom with Judy Campbell. The store has been in business for more than 30 years. “I think the change is good. It brings in vitality and enthusiasm.” We’re not poorly dressed – we just forge our own fashionable path. From Harley-riding county commissioners to bona fide cowgirls – this region represents a place where you can express your fabulous, unique self. On the following pages, you’ll see real people shine as they model clothes from local retailers. The “look” that’s most fashionable in the Durango area might be called “mountain chic.” La Plata County Commissioner Kellie Hotter, who was one of the clothing models, said our fashion exemplifies the uniqueness we have here. Hotter said she would define local style as “anything goes.” “We might have a nice 9-to-5 look, and then right after hit the mountain or river or ski slopes,” she said. “The diversity we live in our private lives is reflected in our public appearance.” Comfort is important for many locals. Just look at the footwear: River sandals are far more popular than heels. The relaxed attitude is especially evident at formal events. Invitations sometimes recommend “Durango Formal” attire, which makes Hotter chuckle. “It means everything from cocktail dresses and heels and men in suits all the way down to jeans and flip flops with a nice blazer,” she said. “It depends on where you’re going and what’s your mood. We run the gamut,” said Hotter. Campbell says she sees a new sense of creativity in the national fashion scene that the Durango area seems to embrace. She said more women designers are entering the industry, which brings out a feminine style. “It’s important for women to remember that we’re still girls at heart,” said Campbell. She tells a story about a female blacksmith from Farmington who came into the store dressed in basic jeans. She said she was attending her first gallery opening to show her work, and she asked Campbell to help her “look like an artist.” “I cannot describe the smile that came on her face when she saw herself in a new, feminine outfit. She just glowed.” Like Hotter, the politician and free spirit, or Campbell’s customer, the blacksmith and artist, we seek clothes that fit the facets of our personalities. “When we get dressed in the morning, we try to be artful for ourselves,” said Campbell. Anything goes.
Story by Karla Sluis Photos by Hal Lott
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Above: Kellie Hotter stands next to a car at the Durango & Silverton Narrow Gauge train station wearing a Flair skirt ($95), Flair crinkle jacket ($89) and Kleids tank with rhinestones ($36) from Durango Traditions (658 Main Ave.)
Above: Hotter stands next to a Harley motorcycle provided by Kirk James wearing Maker of True Originals jeans ($68) and a Paparazzi jacket ($96) from Giddy Up 409 (680 Main Ave.) Left: Hotter pairs the Flair skirt ($95) with a Lana Lee crewneck top ($45) and Joseph Ribhoff duster ($165) from Durango Traditions. Opposite page: Hotter travels in style at the Durango Transit Center in a Lana Lee jacket ($92), Kleids Two Shirts In One tank ($36) and Not Your Daughter’s Jeans. ($135) from Durango Traditions.
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Left: Zach Morse, a broker for Prudential Triple S Realty, stands at the La Plata County Fairgrounds arena wearing a Kakadu Traders duster ($166) and Ryan Michel shirt ($124) from Appaloosa Trading Co. (501 Main Ave.). Below: Morse wears a Ryan Michael blue shirt ($124) and Appaloosa belt ($94) from Appaloosa Trading Co.
Left: Morse wears a Skully shirt with embroidery ($79.95, see detail, above), and belt ($68) and buckle ($58) from Appaloosa Trading Co.
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Right: Anne Rapp, owner of Rapp Corral, wears a Vintage Rose silk dress ($169), onyx and silver earrings ($249) from Appaloosa Trading Co. and Danitak shoes ($30) from Silk Sparrow (809 Main Ave.).
Far right: Rapp wears Miss Me jeans ($98), Ryan Michel silk blouse ($79.95), belt ($158) and buckle ($42). On opposite page, lower right, Rapp wears a leather jacket ($575) from Appaloosa Trading Co.
Right: Rapp wears Brazil Roxx jeans ($178). On the bench next to her is a leather handbag ($179) from Appaloosa Trading Co.
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RIght: Kirk Komick, owner of Rochester Hotel, wears Modern Coast shirt ($89.77), and Barry Bricken jeans ($125) from Stuart’s of Durango (713 Main Ave.).
Right: Marron works for the Durango Sports Club as an inventory control/ billing coordinator and yoga instructor. Relaxing on the patio of Cosmopolitan restaurant, she wears a Linda Segal dress ($179) from GiddyUp 409.
RIght: Komick wears a Jhane Barnes shirt ($119.77) and Barry Bricken jeans ($125) from Stuart’s of Durango.
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Left: Ann Marron wears a Kensie dress ($88) from Giddy-Up 409 (680 Main Ave.). Below: Komick wears a Ibiza wool coat ($398), Tommy Bahama plaid shirt ($98) and Mckenzie Tribe jeans ($105) from Stuart’s of Durango.
Above: Marron wears a Mai Tai Blue long dress ($44) from Silk Sparrow (801 Main Ave.). Right: Komick stands in the garden at the Rochester Hotel wearing a Hugo Boss T-shirt ($78), Ibiza coat ($398) and McKenzie Tribe jeans ($105) from Stuart’s of Durango. Stitch, Komick’s Boston terrier, is the hotel’s mascot.
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Left: Komick reads a newspaper wearing a Tommy Bahama shirt ($99.77) and Barry Bricken linen jeans ($125) from Stuart’s of Durango. Below: Marron climbs the stairs at Nobody’s Inn wearing 1921 Carly Street jeans ($129) and crossover top ($48) from Rose Pedals (1485 Florida Road, A-104).
Above: Marron relaxes in equestrian pants ($110) and Au Ren Jacket ($165) from Smelter’s Coalroom (801.5 Main Ave.).
Above: Marron holds a yoga pose wearing an Ice Breaker tee ($48) and Deva pants ($90) from Rose Pedals. Right: Marron wears KOS USA pants ($43.99), hooded jacket ($45.99), and black and white top ($29.50) from the Durango Sports Club (600 Florida Road).
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Above: Melody Connell, a dispatcher for Durango La Plata Emergency Communications Center, stands on a bench along the Animas River Trail wearing a Brazil Rox dress ($175), black dance tights ($30) and taupe top ($24) from Smelter’s Coalroom (801.5 Main Ave.). Top right: Connell wears a Cosabell dress ($191.50) and Baklava scarf ($43.40) from Smelter’s Coalroom. Bottom right: Connell crosses a bridge along the trail wearing Tribal coat ($185) and Tribal pants ($67) from Eureka Clothing Accessories and Gifts (928 Main Ave.). September 19, 2010 – Durango Living Fall Edition 29
Lean & Green Décor
Stretch the dollar, save the planet with secondhand items for the home
Story and photos by Karla Sluis Durango Living Editor
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or sale: Ripped jeans. Rusty iron headboard. Beat-up wicker chair. Is it trash or treasure? Durango’s secondhand sales experts will tell you it’s all treasure – it just depends on your perspective. The legs of the jeans became patio-umbrella pouches. The headboard found a new home as a garden trellis. And with a spray-paint makeover, the chair is hip and modern again. “So it’s been used once. Why not give it a second life?” said Mary Thomas, senior assistant manager at the La Plata County Humane Society Thrift Store. “You can be creative and green.” With concerns about the economy and the environment, buying used makes good sense – and it can be fun. Think of the three
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Above: Wicker chairs before (left) and after (right) a coat of glossy spray paint. Top: A Tiffany lamp ($195) illuminates a wardrobe ($600) at Re Deau Furnishings. Rs – reduce, reuse, recycle – and reframe them as cheap, unique and creative. The first goal with secondhand shopping is reducing the flow of cash from your wallet.
Thrift-store finds can be stunningly cheap. You might even hear people gasping or see little victory dances in the aisles when they come across a steal. “Sometimes you’ll find the exact same thing new, but here it’s a third of the price,” said Margaret Centofanti, who also works at the LPHS thrift store. She thinks customers also appreciate that their money will help animals and the local economy instead of big corporations. Exquisite, high-end items can also be found at a fraction of their original price, according to Jane Gould, an antique dealer for Durango Antique Market. She calls the business “Durango’s biggest department store,” with 8,000 square feet of furniture, artwork, sculpture, glassware and more. “There’s so much out there that people aren’t aware of,” said Gould.
She offers an example of a Baccarat crystal glass that costs $50 new that could be found at an estate sale or antique store for half that price. “I know people who have bought a new home and completely filled it with new furnishings and artwork,” said Gould. “It’s insanely expensive. To me, it’s such a waste.” Gould recommends auctions and estate sales because they’re accessible for beginning antique shoppers. She says people who are unsure about interior design or confused about purchases might hire an interior designer, just for an hour or two. An expert can help them create a vision and formulate a shopping list. The second command of recycling is to reuse. Perspective is again important here: It’s not old, it’s unique. June Bowman, owner of Re Deau Furnishings in Durango sells quality used furniture and décor at her shop across from Sonic Drive-In. On Aug. 24 in her store, she lovingly touched a beat-up 1920s cabinet with intricate carvings. Her husband calls it junk, but she disagrees. “It just needs a little work,” said Bowman. “There’s still a lot of life in some of these older pieces.” She said some old furnishings are testaments to American ingenuity and craftsmanship that should be repaired or restored – not thrown away. Durango is an eclectic town, she said, and people are open to secondhand purchases because they want something different, not cookie-cutter new. Items in her store include a one-of-a-kind red stainedglass coffee table, a handmade dining table and vintage 1950s dressers. An item is considered an antique if it’s over 100 years old, Bowman said. She has seen many trends come and go, but two stand out over time and are popular in the Durango area: the Western look with cowboy art, saddles, lodge style and cabin accessories; and Arts and Crafts, which is her personal favorite. Authentic pieces in both styles are desirable because they have a weathered, classic look. Bowman was in the antiques business for 15 years, and then worked as an appraiser for the Habitat Home Supply Store. She retains their mission of reusing items as a green alternative to new purchases. “I’m trying to keep the landfill from getting full,” she said.
Many customers share her philosophy. Bowman said a very prominent Durango family has spent about $3,500 in the store because the wife promised her husband she would only decorate “green” instead of buying new. Some people also have sensitivities to chemicals in new furniture, and older pieces can be a better choice. Customers at Re Deau are often consolidating two households, or they are older people who want to downsize. They can sell quality items to Bowman, or put them on consignment. When buying used furniture, Bowman suggests customers try a few basic tests. Pull out dresser drawers to make sure they
slide easily. With fiberboard, look for splitting or weathering at the corners and feet. Check the arms and seats of sofas to make sure they are not slumped, which can indicate something broken in the frame. An eclectic style is a great match with a secondhand store. If a dining room table doesn’t have chairs, you can find a set and paint or slipcover them to match. “It’s amazing what spray paint will do,” said Bowman, showing the “before and after” of two wicker chairs. One is tan and very worn, but its mate has a glossy, modern espresso finish. Thomas and Centofanti are in charge of the creative displays at the Humane Society
Right: An antique milk can ($60) is one of the decorative items for sale at Re Deau Furnishings in Durango on Aug. 24. September 19, 2010 – Durango Living Fall Edition 31
thrift store. Their work can inspire shoppers to add finishing touches to walls, tabletops or shelves. The women, along with store director Candace Kane-Hedrick, each have a knack for mixing and matching bits and pieces into a pleasing display. Thomas designs the Unique Boutique section, just behind the counter at the store. It features vintage items, “plus the goofy and offbeat. I like whimsical stuff.” She recommends finding one key piece you love, then building around it in complementary colors or in the same theme. Her current display theme could be described as “vintage feminine travel,” with old postcards, filmy pink tulle and silver toiletries. “It’s like a little story,” said Thomas. “You’re creating a mood.” Choosing colors for walls or a grouping of décor can sometimes produce anxiety. Centofanti has an easy solution. “What color do you like seeing? Which one makes you happy? That’s where to start.” Decorating a home is not like doing math, Thomas says. Nothing is right or wrong. She says director Kane-Hedrick creates the Western section of the store. She likes the cowboy and ranching look that’s worn and dusty. Sometimes she includes a rock or a funny piece of wood for effect – and people will buy it. Quirky used pieces are a great way to express your personal style. “Don’t decorate your house for other people,” said Centofanti. “You should please yourself.” The last of the three Rs – recycle – is where creativity and ingenuity are unleashed on secondhand goods. Thomas said she will sometimes ask customers what they plan to do with an item. She is often surprised by the answers, such
“So it’s been used once. Why not give it a second life? You can be creative and green.” – Mary Thomas, senior assistant manager at the La Plata County Humane Society Thrift Store
32 September 19, 2010 – Durango Living Fall Edition
as the man who used jean legs for a patioumbrella bag. A woman bought a lamp shade to take the wire out and use it to make hoops for doll skirts. Local artists come in with the intent to create art out of recycled goods. “I’ll ask customers if they want me to wrap china and they say, ‘No thanks, I’m going to smash it up’ to use for mosaic pieces,” said Centofanti.
Right: Vintage dishware and decorative items are arranged in a bookcase at Re Deau Furnishings in Durango. Below: Kitchenware with a mauve theme is displayed at the La Plata County Humane Society Thrift Store. Worker Margaret Centofani has fun mixing and matching colors in the kitchen department.
Above: A delicate vintage hat perches on top of a pinkthemed display in the Unique Boutique section of the LPHS Thrift Store. Mary Thomas, senior assistant manager, is in charge of the department, which she says is a collection of vintage, offbeat and whimsical items. Top: Candace Kane-Hedrick, director of the thrift store, created this display for the Western section, which features cowboy gear, ranching items and clothing.
September 19, 2010 – Durango Living Fall Edition 33
CRUNCH TIME Chip Peddler is on adventurous ride as he balances products, marketing and community By Karla Sluis Durango Living Editor
I
t takes a village to raise a local product. That’s the viewpoint of Neil Hannum, the owner of a new business in Durango called Chip Peddler. He’s riding on the momentum of two strong trends – local food and local economy. In his previous job in marketing design at Creative Conspiracy, Hannum said he was always “shining up someone else’s apple.” He craved a new challenge. In Leadership La Plata classes, he studied the benefits of creating an economy based on local goods. “I asked myself ‘what can I create with local ingredients and sell and market to locals?” He discovered his own proverbial apple: the potato. The starchy root and sunflower oil are plentiful in the region, so he decided on potato chips. Hannum said he’s always had an interest in cooking, and at one time considered culinary school. “But I didn’t have my grandma’s secret recipe for chips or anything. This product was just a good fit.” Current products, which are all gluten-free and MSG-free, include salted and barbecue flavors. He sees these two products as perennials like Ska’s True Blonde & Pin Stripe. Hannum has tried interesting flavor variations, such as salted varieties with coconut sugar, cumin, honey mustard and cinnamon sugar. Following Ska’s model, Hannum will continue to experiment with seasonal variations. A new Lime & Sea Salt Tortilla chip will launch in a new package at major retailers before the holiday season.
34 September 19, 2010 – Durango Living Fall Edition
In line with his mission, Hannum tries to use local ingredients whenever possible. “Sometimes it’s an effort,” he said. He buys potatoes from Navajo Mesa Farms in Farmington for most of the year, corn from Colorado and Adobe Millings barbecue seasonings. Chip Peddler, which was launched in April, is housed in a manufacturing site in Bodo Park. Marketing work is familiar for Hannum, but every day is a new learning curve with production. Potatoes, oil and salt seem like simple ingredients to make a chip, but their combination is complex. Hannum had to learn the chemistry of the crunch, including the differences in cooking starches between “washed” chips like Lays and “kettle” chips that are thicker and cooked in a different way. His chips are officially kettle-style chips. The suggested retail price for a 2-ounce bag ranges between $1.89 and $2.25; larger bags of 5-ounce chips or 8-ounce tortilla chips range from $3.99 to $4.99. Chip Peddler products can be purchased locally at Durango
HAL LOTT
Bowls containing various flavors of chips are ready for packaging at the Chip Peddler production site in Bodo Park. Left: Chips reach the end of the assembly line after they are cut, fried and dried in a machine on Aug. 30. September 19, 2010 – Durango Living Fall Edition 35
“We could care less where our windows, shoes, clothes or trash cans come from. But when it comes to our food, we are wary – i.e. the egg issue – about where it comes from and if it’s safe.” – Neil Hannum, owner of Chip Peddler
Deli at the La Plata County Airport, Dietz Market, Ska Brewing, Serious Texas BBQ, Nature’s Oasis, Durango Natural Foods, Mountain Air Gourmet, Durango Coffee Co., Durango Wellness Center, PJ’s Gourmet Market and Honeyville. Local food has strong support in the Durango area, and Hannum sees a promising future through joint efforts. He is interested in the idea of combining forces with local food producers in Bodo Park, such as Zuberfizz, Desert Sun and others. He said a joint manufacturing group might have the power to market and place products in local branches of big stores like Wal-Mart. “We could care less where our windows, shoes, clothes or trash cans come from,” he said. “But when it comes to our food, we are wary – i.e. the egg issue – about where it comes from and if it’s safe.” Wheeling and dealing go together for Hannum. Bikes are essential in his life, and they are reflected in his logo design of a vintage bicycle rider. He supports the local biking community and works to promote non-motorized transit. Running a 36 September 19, 2010 – Durango Living Fall Edition
HAL LOTT
Neil Hannum, owner of Chip Peddler in Durango, mixes flavorings and spices in with chips Aug. 30 in Bodo Park. Hannum launched his business in April.
business is time consuming, but staying connected to others is worth the effort, he said. “I don’t think any one of us gets where
we are by ourselves. I might have not made it without someone’s help,” he said. “It’s important for that reason to engage yourself and give back.”
September 19, 2010 – Durango Living Fall Edition 37
hen the autumn hues begin to lightly dust the landscape and the warm summer nights become brisk and cool, the change of weather can only mean one thing… hunting season! For many locals and area outdoorsmen, a successful hunt will lead to a full freezer and an abundance of wild game meat. Wild game has become increasingly popular in recent years. It’s found on plates at trendy restaurants, available at specialty shops and even featured at supermarkets. Yet wild game meat still has a tainted reputation. A fear of “wild” or “gamey” taste often turns most away from even trying the meat, let alone attempting to prepare a meal with it. Homemade game dinners often fall short due to improper care and preparation of the meat. “Virtually all of the so-called wild or gamey taste in big game is because of poor processing by the hunter, not the intrinsic quality of the meat,” said Wendy Rice, a family and consumer science education agent at the La Plata County Extension office. Creating quality flavor begins in the field, immediately after harvest. Hunters must properly care for the meat long before it reaches the freezer or the dinner plate. Big game is an excellent option for healthy protein, as it is notably leaner than beef and pork. However, because it is leaner, it can easily become tough and dry when overcooked or cooked incorrectly. Learning to avoid certain pitfalls and how to properly handle the meat can maximize the flavor and enhance the natural taste. Many cooks try to prepare wild game like domestic meat, only to have it turn out leathery and parched. Game meat should be cooked with moist heat and kept on the rare side – never beyond medium rare. The only exception is bear meat, which should be cooked thoroughly like pork. Since game meat is low in fat, the trick is to keep the juices in or provide juices of your own with marinades and oil bastes. Wild animals do not develop a heavy layer of fat like domestic
W
TRACY WILLBANKS
Game meat is tender when it’s finished with a topping of brown sugar, butter and ketchup in Big Game Baked Round Steak (recipe Page 40).
Wild Game:
A Truly Priceless Treat
Avoid leathery textures and gamey flavor with proper cooking techniques
38 September 19, 2010 – Durango Living Fall Edition
livestock, but it is wise to remove all connective tissues, bones and fat because it has a strong taste and will affect the flavor of the meat. Big-game meat can be even tastier than choice beef if its natural and distinctive flavor is highlighted properly. Follow these tips, and your next wild game recipe will leave your mouth watering for more. ■ Always pre-heat the cooking surface. Meat should be cooked quickly because of its low fat content. Brush or spray the grill or pan with oil before cooking. The added fat helps prevent sticking and drying out. ■ Cut meat in thick slices to avoid moisture loss. ■ Cook meat to medium rare to medium for optimum flavor and texture. Because of its high protein and low fat levels, elk will continue to cook for a while after it is removed from the heat. Allow the meat to rest for 5 to 10 minutes before cutting and serving. ■ Elk can be substituted for beef in any recipe as long as attention is given to quick cooking, moist heat and not overcooking product. Here are some cooking methods that are ideal for wild game: ■ Pressure cooker. Add 1 cup of liquid and use a trivet or basket inside cooker.
Many cooks try to prepare wild game like domestic meat, only to have it turn out leathery and parched. Game meat should be cooked with moist heat and kept on the rare side – never beyond medium rare.
RECIPES Bear Carne Asada ■
12-15 red chile pods, stems removed, soaked in water overnight ■ 2½ pounds of bear meat, cut up into 1-inch chunks ■ 1 medium yellow onion, chopped ■ Salt to taste ■ Garlic powder to taste ■ Small amount of water Place chile pods, onion, garlic and salt in a blender. Add enough water to create a paste. Take chile paste, and cover bear meat thoroughly. Place mixture in a large crock pot on low for 8-10 hours. Serve with cheese, onions and tortillas. Recipe courtesy of Danielle Kirkpatrick More recipes, Page 40
■ Slow roasting or baking. Use low, moist heat temperature of 275ºF. Use a meat thermometer for a roast, and cook it to 130ºF; the meat will continue to cook after it’s removed from the oven. Searing the meat prior to roasting and allowing it to rest before serving helps the meat retain its natural juices. ■ Oven broiling. Move the rack one notch farther away from the heat than the notch you would use for beef. ■ Sauté or stir fry. Cook 30 to 40 seconds over high heat. For ½- to 1-inch thick cuts, cook one minute on each side over high heat. ■ Grilling. For ½- to 1-inch thick cuts, cook one minute on each side over a high flame. ■ Barbecuing. For 1½-inch thick steaks or medallions, cook 2 minutes each side ■ Outdoor grilled steak. Move rack up, or use a slightly cooler fire. Partially thaw steaks in refrigerator or microwave (not on countertop). One hour before grilling, sprinkle both sides with seasoning. Don’t add salt until end of grilling. Grill to medium, approximately 5-6 minutes on each side. ■ Fajitas grilled outdoors. Thaw meat and marinate in fajita seasoning several hours or overnight. It is easier to grill pieces on a small mesh grate or rack, and cut larger pieces to size after they are cooked. Marinades can tenderize, enhance or disguise game flavors to suit your preference. Here’s a basic marinade recipe: Blend 1 cup red or rosé wine, ½ cup soy sauce, ¼ cup low-fat Italian dressing. Cover meat with marinade (or try milk, fruit juice, or tomato juice) and let it stand in refrigerator for at least 24 hours.
September 19, 2010 – Durango Living Fall Edition 39
Big Game Baked Round Steak
Four Corners Casserole
■ 2-3
■
pounds of boneless deer or elk round steaks cup of all-purpose flour ■ 2 teaspoons salt ■ ½ teaspoon pepper ■ Butter or margarine ■ 2-3 tablespoons olive oil or vegetable oil ■ 4 tablespoons finely chopped onions ■ Toppings: brown sugar, ketchup, basil leaves ■ ¼ cup of beef broth or venison stock Heat oven to 350°F. On sheet of wax paper mix flour, pepper and salt. Dip steaks in mixture, completely covering meat. In large skillet, melt 1 tablespoon of butter or margarine and 2 tablespoons of oil over medium-high heat. Add steaks, and brown both sides. Keep drippings in skillet, set aside. Arrange steaks in a 9 x13” dish. Sprinkle with onion and top each steak with 1 teaspoon of brown sugar, 1 teaspoon of ketchup (spreading over top of steak). Sprinkle basil and dot each steak with butter. In your skillet with drippings, add broth or stock. Cook over medium heat for 1 minute, stirring to loosen any browned bits. Add to casserole dish. Cover with aluminum foil. Bake for about 45 minutes. Remove foil, if meat appears dry, add a small amount of stock or water. Bake for an additional 15 minutes until browned on top. Recipe courtesy of Tracy Willbanks ■½
Three-Alarm Chili ■
5 pounds stew meat (¾” cubes) 1 or 2 green chiles ■ 1 large onion, chopped ■ 4 cloves garlic, minced or pressed ■ 2 large firm-ripe tomatoes, cored, peeled, seeded and chopped ■ 15 ounces tomato sauce ■ 12 ounces beer ■ 2 teaspoons dried oregano leaves ■ 2 to 3 teaspoons coarsely ground black pepper ■ 1½ tablespoons ground cumin ■ 1 tablespoon paprika ■ 1/3 cup New Mexico chile, ground ■ Water ■ Salt Cut chiles in half lengthwise and scrape out seeds and veins; cut off stems. Chop chiles fine. Add oil to a 6- to 8-quart pan over medium-high heat. Add meat, a portion at a time, and cook until well browned on all sides. Sauté onion and garlic and stir often until onion is limp, about 5 minutes. Stir in tomatoes, tomato sauce, chopped chilies, beer, oregano, pepper, cumin, paprika and ground chile; stir well Bring to boil, cover, reduce heat and simmer until meat is very tender when pierced, about 2½ hours; stir occasionally. Salt to taste. Recipe courtesy of Wendy Rice ■
40 September 19, 2010 – Durango Living Fall Edition
1 pound ground elk meat 1 onion, chopped ■ 15-oz. can potato soup ■ 1 cup milk ■ 5-ounces diced green chiles ■ ¾ package macaroni or other pasta ■ Grated cheese Brown meat and onions. Combine ingredients into casserole dish. Top with grated cheese. Bake at 350°F for 30 minutes. Recipe courtesy of Wendy Rice ■
Southwest Lasagna ■
12 corn tortillas 2 pounds ground elk meat ■ ½ cup chopped green chiles ■ ½ onion, finely chopped ■ Shredded cheese ■ 1 can cream of celery soup ■ 1 can cream of mushroom soup ■ 1 small jar mild picante sauce Brown meat and onion. Add soups, green chiles and picante. Tear tortillas into small pieces and line 9 x 13” casserole with half of the tortillas. Spread a layer of meat sauce, sprinkle shredded cheese. Repeat layers. Bake at 350°F until cheese is melted. Recipe courtesy of Wendy Rice ■
Elk Meatballs ■
2 pounds ground game meat 1 egg, slightly beaten ■ ½ teaspoons pepper ■ 2 teaspoons grated onion ■ 2½ cups pineapple juice ■ ¼ cup flour ■ 1 cup fine breadcrumbs ■ 1 teaspoon salt ■ ½ cup milk ■ 1-2 teaspoons oil ■ 1 cup barbecue sauce Mix together meat, crumbs, egg, salt, pepper, milk, pepper and onion. Form into small meatballs. Brown meatballs in oil. Combine pineapple juice, barbecue sauce and flour. Add the meatballs to the sauce. Bake in casserole for one and half hours at 350°F degrees. Recipe courtesy of Wendy Rice ■
TRACY WILLBANKS
Elk steaks dredged with flour sizzle in a pan during the preparation of Big Game Baked Round Steak (recipe at left).
September 19, 2010 – Durango Living Fall Edition 41
The winners 42 September 19, 2010 – Durango Living Fall Edition
Herald readers vote Carver’s ‘Best Beer’ and Schoolhouse ‘Best Pizza’ By Karla Sluis Durango Living Editor
What’s the secret ingredient that defines the top tastes in Durango? Love. “It sounds cheesy, but it’s true,” said Stacy Maloney, co-owner of Olde Schoolhouse Café with her husband, Terry. The café won the title of “Best Pizza in Durango” and Carver Brewing Company won “Best Beer in Durango” after a month-long contest promoted in The Durango Herald. There are a lot of great pizza places and award-winning brewers in our region, and the competition was close. But the award can only go to the favorite. Both winning businesses received a pile of compliments, although some were slightly biased. “By far, Carver’s is the best beer I’ve EVER tasted,” wrote one voter. “I like the fact that they’ve stayed in-house only… it makes the beer special. And the brewer is an amazing person! (He’s my son!)”
are...
DURANGO’S BEST PIZZA & BEST BEER CONTEST Left: Jack Rabbit Pale Ale has a big fan base at Carver Brewing Company. Opposite page: Olde Schoolhouse Café’s “Vinny Pizzarino” is a customer favorite. It includes pepperocinis, pesto sauce, pepperoni, sausage, mushrooms and basil. September 19, 2010 – Durango Living Fall Edition 43
The Schoolhouse rocks
Olde Schoolhouse Café is located on Hwy. 550 between Durango and Durango Mountain Resort. Stacy Maloney said she thinks readers like her pizza because everything that goes into it is fresh and homemade. “It has to do with altitude and clear and fresh water up here. We slow-bake our pizzas. They may take a while, but they’re worth it.” It took Maloney a while to get the formula right for high-altitude crust, which includes high-gluten flour and the right temperature of water. “But after 15 years, we’ve got it down,” she said. The café’s 15-year anniversary is coming up Oct. 1. One reader waxed poetic about the joys of eating Schoolhouse pizza: “It’s the hearty, slightly spicy sauce, but not over seasoned… just right, and never too much or too little. The cheese is real, fresh, melty and has to be pulled away on each bite …and the crust! Crispy on the outside, just perfectly chewy, yet firm enough to hold the mighty deliciousness on top.” More than one reader agreed that the Schoolhouse rocks. “The pizza is great and original,” said a voter. “When friends come to visit from out of town, it’s the first place I take them to eat. I have heard nothing but raves about the delicious pizza. Recently, my grandson had his 21st birthday and he wanted Schoolhouse pizza for his party. He came from Salt Lake City just to eat the pizza.” “Even though they are not in Durango city limits, they are the best this area has to offer and worth the drive,” said another. Maloney said customers like the specialty pies, which were created by her husband. The “Vinny Pizzarino” is a customer favorite, she said. It has pesto sauce, pepperoni, sausage, mushrooms, pepperocinis and basil. Maloney said the Vinny is her favorite, too. Located high in the pines along a beautiful stretch of highway, the schoolhouse is a favorite
“Taste, ingredients, cost and environment. Hit, hit, hit and hit.” – Herald voter describing Old Schoolhouse Café stop for tourists, skiers, hikers, bikers, campers and other outdoor enthusiasts. “There’s nothing better than skiing a day at DMR and sitting down at the Schoolhouse for a pepperoni pizza,” said one voter. Maloney said visitors who own condos in the area are repeat customers. But she says locals are important because they keep the business going in the slow times. One local checked off the reasons he keeps going back: “Taste, ingredients, cost and environment. Hit, hit, hit and hit.” Carving out a niche Erik Maxson, Carver’s head brewer and part-owner, happily accepted the “Best Beer” honor. “We don’t make a lot of noise, but it’s nice to know that the people in Durango appreciate what we do,” he said. Carver Brewing Company, located at 1022 Main Ave., is owned by Jim and Bill Carver, Mike Hurst, Aaron Seitz and Maxson. It has been a brewery since 1988. The Durango Bootleggers Society, made up of the town’s four award-winning craft brewers, has a friendly camaraderie. They engage in a “different kind of competition,” Maxson said. “We’re not trying to beat those guys down. Their efforts have elevated all of our games.” One Herald voter said Carver’s local focus is what sets them apart – even from national brewers. “I think the fact that they limit
See Page 46
44 September 19, 2010 – Durango Living Fall Edition
HAL LOTT
Above: Olde Schoolhouse Café owner Terry Maloney slides a pizza into the oven Sept. 3. Left: Café owners Stacy and Terry Maloney pose with their kids, Maggie and Cassidy.
Businesses survive Florida Road work Motorists must grit their teeth and grip the wheel for just a little while longer along the Florida Road construction zone. In early September, it’s still a jarring oneway obstacle course. But businesses along the route know they will survive – and thrive – once the work is finished. “We’re excited to see the road improvements,” said Marcy Miller of Blue Sky Hydroponics. “We’re looking forward to getting a new street light out front that will highlight our store. The road should be safer and more attractive too. Thank you to all our customers for their continued support!” Durango residents approved the project in 2008, which reconstructs Florida from the junction of East Third Avenue and 15th Street to East Animas Road (County Road 250). The road work was supposed to begin in January and last 12 months, but
the start of heavy construction was delayed by heavy weather this winter. In spite of its slow progress, the project is coming along. Officials say two-way traffic should be restored this month to Florida Road between East Third Avenue and Riverview Drive. Project Manager Peter Searle now says the project’s primary traffic features will be completed by the January deadline, but some design elements may be late. The finished project will feature the following improvements: ■ 5-foot-wide bicycle lanes in both directions. ■ Street lighting. ■ Signalized crossings. ■ Reduced grade at 15th Street ■ Center left-turn lanes. ■ Riverview Drive roundabout ■ A four-way traffic signal at North College Drive. ■ Speed limit increase from 35 to 40 mph.
September 19, 2010 – Durango Living Fall Edition 45
their operation to what they can brew and sell in house allows them to finely tune and give the beer the attention needed to give it quality and the best taste. This isn’t always possible with a larger operation that is brewing for large-scale retail operations.” Maxson said Carver’s isn’t out for world domination, like some big national brands. “We want to take care of the neighborhood as opposed to the whole world,” he said. Maxson learned how to brew beer in 1996, when he was working in a pub during the time that microbreweries were growing in popularity. He has been a part-owner at Carver’s for five years. He loves what he does – again, that crucial ingredient of love – and has had fun this summer experimenting with “one-offs,” or single batches not meant to be duplicated. The results have included some interesting pale ales, he said. “We can brew quite a few different varieties without losing focus on our brand. We want to make brews
that are interesting and keep people engaged,” he said. There has been a huge development of fans for the Jack Rabbit Pale Ale over the last couple of years, Maxson said. Carver’s brewers just finished the twelfth batch of Celebrated Raspberry Wheat Ale, a favorite with some customers who like to order “the pink.” Aside from beer connoisseurs, many people agreed that the draw of a favorite brew pub includes the atmosphere. “One of the things that makes the beer so good is the patio where you get to enjoy it. By far the best patio and beer drinkin’ place,” said a voter. Maxson said as a business, restaurant and brewery, Carvers wants to create a comfortable place for people to come and relax – a place to hang out and feel a sense of belonging. “I think this whole community is seriously independent,” said Maxson. “But that individual spirit still wants to support other individuals. We’re fortunate to live in a community that will support an endeavor like making beer.”
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HAL LOTT
Erik Maxson, head brewer for Carver Brewing Co., stirs beer mash Sept. 2 at the brewery.
September 19, 2010 – Durango Living Fall Edition 47