May/J u ne 2 01 8 1
I dah o St ate B u s in e ss J ournal
We do Business We doBanking Business Banking
MAY/JUNE 2018 BIZ.IDAHOSTATEJOURNAL.COM
CULTURE CHANGE? WITH aN INCReaSe IN BeeR-ReLaTeD BUSINeSSeS IN POCaTeLLO, SOMe Say CHaNge IS ON THe HORIzON PAge 10
more InsIde n PocAtello rIdley’s, Fred meyer stores stArt PIck-uP, delIvery servIces n women oF eAst IdAho workIng to be more Involved, better connected n FAmIly oPens sPortIng goods store In PocAtello n mcdonAld’s revAmPs tuItIon AssIstAnce ProgrAm
Is your business doing something groundbreaking? do you have a business news tip? email Idaho state business Journal editor danae lenz at: dlenz@journalnet.com
2 M ay/J u ne 2 01 8
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Ida ho St ate B us i ness J o urna l
In this issue A look at Federal tax reform Page 3 Pocatello Ridley’s, Fred Meyer stores start pick-up, delivery services Page 4
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Idaho State Journal managing editor: Ian Fennell | ifennell@
In tight labor market, Idaho companies increase pay for workers Page 6 Business Member Spotlight: Grease Monkey Page 7
journalnet.com
Idaho State Business Journal Editor: Danae Lenz | dlenz@journalnet.com
Contributors:
Family opens sporting goods store in Pocatello Page 8 The sweetness of natural honey Page 8
Mountain America Credit Union | arosenkrantz@macu.com
Robert Spendlove | Robert.Spendlove@ zionsbank
Heather Kennison | Times-News
Lisa Lete | Idaho State Journal
Janna Graham | outreach@pocatello.coop
Marc Basham | Post Register
McDonald’s revamps tuition assistance program Page 9 With an increase in beer-related businesses in Pocatello, some say change is on the horizon Page 10 Brewers Association recognizes Idaho Falls’ Brewery’s growth Page 12 Women of East Idaho working to be more involved, better connected Page 14
I dah o St ate B u s in e ss J ournal
May/J u ne 2 01 8 3
A Look at Federal Tax Reform
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and this bill delivers on that promise. While some have criticized the Tax Cuts and Jobs Act for benefiting corporations more than individuals, there have been signs that the corporate changes are helping workers. Since the signing of the legislation, numerous companies such as Walmart, Comcast, AT&T and many others have announced employee bonuses and, in some cases, increased wages. The top corporate rate will fall from 35 percent to 21 percent. At 35 percent, the U.S. had the highest corporate tax rate of developed economies and many cited the high rate as a detriment to U.S. competitiveness abroad. Small businesses organized as pass-through entities will be able to take a 20 percent deduction on their business income. Approximately 95 percent of all businesses in the U.S. are classified as a pass-through. Business expensing will increase from $500,000 to $1 million. This is designed to encourage businesses to invest in equipment, machinery, computers, software and other large-expenditure items, by allowing them to deduct the expenses from their income. One interesting component of the tax changes is that while the corporate updates are permanent, the changes to
he president signed the Tax the previous rules, taxpayers could Cuts and Jobs Act into law at claim a $4,050 personal exemption the end of 2017. This event not for themselves, their spouse, and each only solidified the first major legisladependent. This change could increase tive victory for the new administrathe tax liability for some families. tion, but it marked the largest reforms The per-child tax credit will be douto the U.S. tax code in more than 30 bled from $1,000 to $2,000, and the years. refundable portion will be increased The legislation will reduce tax from $1,100 to $1,400. Robert revenue by nearly $1.5 trillion over The mortgage interest rate deducSpendlove the next decade by making substantial tion cap will be reduced from $1 cuts to the U.S. corporate tax rate and million to $750,000. This will largely by making various changes on the individual impact expensive coastal areas, and higher-inside, such as lowering rates, reducing exempcome households. Most taxpayers will find it tions and deductions, and increasing the child more advantageous to use the newly doubled tax credit. standard deduction. The deduction for state and local taxes will For Individuals and Families: be capped at $10,000. The deduction was The new tax plan will retain seven tax previously uncapped, and benefited highly brackets, but with modified income segtaxed, and high-earning states. ments. The health care mandate is eliminated. The The Standard Deduction will be doubled. tax penalty for not having health insurance will no longer apply starting in 2019. This will greatly reduce the need to itemize and negate some of the impact from expiring For Businesses: or reduced exemptions. The deduction for Businesses will arguably benefit the most single filers changes from $6,300 to $12,000, under the new tax plan. Reforming the corand for married filing jointly from $12,700 to porate tax rate has been a leading issue for $24,000. Personal exemptions are eliminated. Under the president and the new administration
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individual taxes are currently only temporary. To keep overall costs down, the individual tax changes go away in 2025. Congress will have to take further action in the next few years for these taxes to remain permanent. The changes in the tax reform bill are expected to have positive impacts on the U.S. economy. Most economists expect Gross Domestic Product to increase by about 0.5 percent over the next 10 years. In the longer term, the positive impact will fade. At the family level, most taxpayers are expected to see more money in their pockets from the reform bill. According to the Tax Policy Center, the average American will get a tax cut of $1,610 in 2018. However, while the majority of taxpayers are set to benefit under the new tax plan, changes to the code are all about trade-offs, and some people may see some taxes go up. Robert Spendlove is Economic and Public Policy Officer for Zions Bank. To contact Robert, email Robert.Spendlove@zionsbank. com. Additional economic insights, including state and national economic trends highlighting indicators such as employment, demographics, housing, and more can be found online at www.zionsbank.com/economy.
4 May/J un e 2 01 8
Ida ho St ate B us i ness J o urna l
Doug Lindley/Idaho State Journal
Ridley’s Family Markets in Old Town Pocatello is now offering a pick-up and delivery service called Ridley’s@home. The Pocatello Creek Road location and the location in Blackfoot are also offering the service.
Groceries made easy By Danae Lenz | dlenz@journalnet.com Doug Lindley/Idaho State Journal
Fred Meyer in Pocatello is now offering a pick-up service called ClickList. The company says it has been successful nationwide.
Pocatello Ridley’s, Fred Meyer stores start pick-up, delivery services
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elivery and pick-up aren’t just for restaurants anymore: Ridley’s Family Markets is doing grocery pick-up and delivery and Fred Meyer is doing grocery pick-up. Sally Carrillo, Ridley’s e-commerce lead, said that in the first quarter of this year, their service in Pocatello — both the Pocatello Creek and Old Town stores — and Blackfoot has had 200 individual customers place 400 orders for a total of $40,000. “Absolutely,” Carrillo said when asked about whether she expects the service to continue to grow. “That’s the goal, obviously.” Carrillo said the service is seeing people in all sorts of demographics using their service. “It’s a need for a variety of people and their situations,” Carrillo said. “From the elderly to the soccer moms, from the expectant mother to someone who’s got a sports injury. … We are seeing all walks of life, and I think it’s great.” Jeffery Temple, director of corporate affairs for Fred Meyer Stores Inc., said that his store’s service, called ClickList, also helps out a wide variety of people. “Our customers all seem to love the ease and convenience,” Temple said in an email. “Parents with younger children tell us they appreciate not having to undo seat belts and keep kids entertained while shopping. Those with disabilities have commented that they really like being able to order from home and just swing by the store to get their groceries loaded right in to their car for them.” Carrillo said one of the benefits of the service, called Ridley’s@home, is that it cuts down on impulse buying because you aren’t walking down the cookie aisle, so to speak. “It cuts down and back and eliminates the impulse buying,” Carrillo said. “Now I
have customers that are coming to me and saying, ‘I’m saving a lot of money just doing it this way.’ Initially, people balk. They say, ‘$8.95 to get it delivered or $4.95 to pick it up at the door? I don’t know if I want to spend that money.’ But they’re realizing that by placing their orders from their home or wherever they are, doing it online and ordering only what they need, they are saving a tremendous amount of money.” Temple said ClickList also helps families stick to their budgets. “ClickList certainly helps shoppers on a budget laser focus on just what they want to buy without walking by items in the store that might tempt an impulse buy, while tracking every penny on their order as they shop,” Temple said. “Additionally, we provide a personalized experience that provides a look at sale items as well as items customers buy most so they can be sure not to miss out on savings, as well as order items they may have forgotten to add to their list.” Temple said lots of people across the country are consistently using ClickList. “Thousands of customers shop Fred Meyer via ClickList on a weekly basis,” Temple said. “We are working hard to connect everything that our customers love about Fred Meyer to the online experience. Our customers are responding very well and telling us that they love it. We currently offer ClickList at 79 Fred Meyer locations with plans to add more this year.” Both Temple and Carrillo said there was a lot of excitement about these new services. “Customers are very enthusiastic about the service, the ease and convenience, and the time they save by using ClickList,” Temple said. “We are excited to see the ongoing growth in repeat shoppers and we are confident that ClickLIst will be even more important for our customers in the future.” Carrillo added, “People are delighted when they get their groceries delivered to
How the Fred meyer service works
n Customer visits www.fredmeyer.com/onlineshopping, places product in cart and proceeds to checkout. Customers can shop for more than 40,000 items, including fresh produce, meat and seafood, dairy and frozen products. Perishable items such as meat and dairy will be selected shortly before pick-up and then stored in a freezer or refrigerator. n Customer chooses location and one-hour time slot. n Fred Meyer employees use hand-held picking devices to locate and pick the products. If an item is out of stock, the employee will pick a substitution and you will be charged the price of the cheaper item. n Customer drives to the pick-up location pays using credit card or debit card. Then an employee will bring the order to the vehicle. The fee for the pick-up service is $4.95 per order.
Fred Meyer’s ClickList Website: www.fredmeyer.com/onlineshopping Cost: $4.95 per order When: 8 a.m. to 8 p.m. seven days a week Ridley’s@home Website: ridleys.rosieapp.com Cost: $4.96 for pick-up and $8.95 for delivery; no charge for orders over $150 When: 11 a.m. to 2 p.m. and 5 to 7 p.m. for delivery and 10 a.m. to 9 p.m. for pick-up, seven days a week
their door. We take them inside their house, put them on their counter. We are fully customer service based. They always get the freshest items. They get the best selections. ... They are getting absolutely the cream of the crop for their grocery items.” The Pocatello Fred Meyer store isn’t
currently offering delivery, but other Fred Meyer stores in the nation have started a delivery service. Some Walmart and Albertsons stores in the state have started doing a pick-up service as well, but so far not in the eastern part of the state.
I dah o St ate B u s in e ss J ournal
May/J u ne 2 01 8 5
Integrator of Science & Technology Working
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6 May/J u n e 2 01 8
Ida ho St ate B us i ness J o urna l
DReW NaSH/TIMeS-NeWS
Christina Wilson has her photo taken last month at Clif Bar in Twin Falls. Wilson does computer-aided drafting work at the company.
rAIsIng the bAr In tight labor market, Idaho companies increase pay for workers by heAther kennIson Times-News TWIN FALLS — Jayleen Miller is no longer living paycheck-to-paycheck. The young Twin Falls resident had been working customer service at a loan agency when many of her customers talked to her about Clif Bar. Miller, who had previous temp experience at Chobani, decided to apply for a sanitation job at the bakery when the opportunity came up in the spring of 2016. Though the benefits were what really drew her attention, the higher wages were certainly appreciated. “I was able to pay off my debts,” said Miller, now 28. With help from a company incentive, she bought a 2013 Toyota Prius. And she saved up for that travel trailer she’d been wanting. Miller isn’t the only Twin Falls resident now benefiting from a higherpaying job. The Bureau of Economic Analysis in March reported that Idaho led the nation in earnings increases from 2016 to 2017 — and local data shows that in Twin Falls County, average wages are still on the rise. “The wages increased in part due to the growth in employment,” Idaho Department of Labor Regional Economist Jan Roeser said in a statement. “As more jobs are created, more folks are working, reducing the labor pool. Because we’re in a tight labor market, employers are increasing their wages to retain existing and attract new workforce. “It’s good news for workers,” she said. In comparing wages over a one-year period ending the third quarter of 2017, total wages in Twin Falls County grew 5.6 percent, with average wages growing 2.8 percent. The area’s food manufacturing, agriculture and construction sectors were major contributors to state wage and employment growth.
AverAge wAges
Here are the average annual wages from the fourth quarter 2016 to third quarter 2017, with the year-over-year change. Idaho: $40,561 (2.2 percent increase) south-central region: $35,889 (2.3 percent increase) twin Falls county: $34,363 (2.8 percent increase) But Idaho’s wages still lag behind the rest of the country. In 2017, Idaho ranked 44th in the U.S. for per capita personal income. The average wages in south-central Idaho and Twin Falls County were even lower than the state’s. Clif Bar, which opened its Twin Falls bakery in 2016, employs just shy of 300 workers. When production started, the bakery had 220 employees, but it since added a third line and went to a 24-7 operation on two production lines. The company offers what it calls a “living wage” — where the lowest paid wage at the company is enough to support a family of four with two wage-earners, General Manager Dale Ducommun said. “Everyone believes that’s the right thing to do,” he said. Even so, Clif Bar takes stock of the competitive market and adjusts wages about every two years. “We are thinking of moving it to an annual basis because of the market how it is,” Human Resources Manager Susan Potucek said. But for today’s workers, even higher wages aren’t necessarily enough to encourage them to change jobs.
‘the cherry on toP’ Christina Wilson had been working for Lamb Weston for several years when she heard about Clif Bar coming to town. “I waiting and waited until they broke ground,” said Wilson, who had been doing computer-aided drafting. And then, in September 2016, her dream job opened up: a similar position with more responsibilities and learning opportunities at Clif Bar. “I told my boss ‘This is my job. Call me,’” Wilson recalled about her job interview. What made Clif Bar so attractive? It wasn’t the wages. Though slightly higher than her previous job, they were just the “cherry on top,” she said. What she’d been waiting for was a company where she felt like family. “You don’t want to feel like a number at a company,” she said. “With a lot of the manufacturing companies around, that’s what you feel like.” At Clif Bar, she said, you feel like you can truly be yourself. In fact, it’s expected. Interviews at Clif Bar may include questions such as “What is your favorite Disney princess?” — things that can’t be learned from a resume, Ducommun said. “As a company, we want the whole self,” said. At the end of each year, the company recognizes people for “just acting the way we wish everyone would perform.” Miller last year got an award for how she interacts with other people. The award itself came with a monetary bonus. Other incentives the company offers includes a stipend for energy-efficient vehicles, paid time to work out and employee stock. Workers also get paid days to do service projects in the community. rAIsIng the bAr Clif Bar certainly isn’t the only Magic Valley company that boasts of competitive wages. As unemployment continued to
decline in 2017, Amalgamated Sugar raised its starting wage for harvest positions and Jerome Cheese Co. sent out flyers advertising its starting wages increased as much as $4 per hour or more. The city of Twin Falls also got on board. In February 2017, the city raised wages for cops and firefighters, and all city employees got pay increases in October. Police Chief Craig Kingsbury said it’s a little early to tell whether the raise has helped with employee retention. As of this week, all but three of 77 allocated positions in his department were filled. “I think that the pay scale did a lot to increase morale and meet the financial needs of the police officers within the department,” Kingsbury said. He still lost one officer to Meridian about a month ago, but that officer took a pay cut to move where his family wanted to be. The Twin Falls Police Department tries to be competitive with Treasure Valley agencies, specifically Meridian and Nampa, Kingsbury said. The pool of available officers is shallow compared to previous years, he said, making it harder to fill positions. When companies choose to offer higher wages, Ducommun said everyone benefits because employees have more money to spend in the community. He certainly hopes Clif Bar’s wages and philosophy will have an impact around the Magic Valley. “I just think that companies need to realize that in order to attract and recruit people, they need to change their philosophy on how they treat people,” he said. As Twin Falls companies are committed to retaining workers, Economic Development Director Nathan Murray expects the city’s average employment and total wages to remain strong. “There aren’t enough people for the jobs that are out there,” Potucek said. “We are all recruiting from the same pool, so we have to be competitive.”
I dah o St ate B u s in e ss J ournal
May/J u ne 2 01 8 7
Business Member Spotlight:
Grease Monkey By Mountain America Credit Union
Mountain America Credit Union has been lucky enough to help many businesses succeed over the past 80-plus years. The truth is, we couldn’t do what we do if we didn’t have such amazing entrepreneurs who choose Mountain America as their financial institution. Tyson Daniels is one such entrepreneur. His family of companies, including Monkey Shine Car Wash, Bengal Car Wash and the flagship Grease Monkey, has become a shining star in Southeastern Idaho, serving customers in Rexburg, Idaho Falls, Pocatello, Rupert and Chubbuck. DANIELS Tyson grew up watching his family members work in automotive services and always planned to do the same. Eventually, his passion for the industry outgrew his job opportunities. Tyson knew he could do something to make his community better — so he decided to go into business for himself. All of Tyson’s businesses operate with the same values. At the top of the list is to treat everyone like family. That includes everyone from his employees to his customers. He provides an experience that makes everyone want to hang around. His employees like the collaborative environment, along with the opportunity for personal growth. His customers love the exemplary service — and the treats! Why do these customers keep coming back? Because Grease Monkey has raised the bar of service. Need proof? Here’s a recent review from a customer named Krissy: “This is the ONLY place I will go from now on for an oil change. This Grease Monkey location was so quick! The guys were accommodating and answered all of our questions and concerns clearly. Friendly and professional. Plus, Wednesday is Ladies Day! I got 10 percent off, a flower and a free car wash. DAY MADE!” What makes Grease Monkey so different from all the other oil change shops out there? Tyson says it’s because they always go the extra mile. It’s not enough these days to do a good job quickly. “Technology plays a huge role in what we provide for our customers,” Tyson said. “We follow up with them after their visit via text or email, we offer online scheduling for service appointments and a quick and accurate response to online reviews. We also stay up-to-date on social media and offer tons of useful information on our blog. Customers can also download our app — all to help ensure they are satisfied with their experience at Grease Monkey each and every time.” And, if all that wasn’t enough, they pride themselves on two other points of distinction — clean bathrooms and the aforementioned treats for their customers. We asked Tyson what keeps him going.
He said, “I’m motivated to provide a place where my employees can learn, grow and be inspired every day. On a personal level, my family, and what I want for them, drives me to continue striving for the best.” As with most entrepreneurial endeavors, it hasn’t been a completely smooth road.
Tyson has had his share of challenges. He says whenever those moments of doubt creep in, he focuses on working through it and moving forward to find answers as problems arise. His advice to other young business owners out there: “Leverage your relationships and
listen to those who have done it before you. Their experience is priceless.” He also recommends brushing up on your organization, patience and time management skills — you’re going to need them. Visit greasemonkeyidaho.com for more information.
8 May/J un e 2 01 8
Ida ho St ate B us i ness J o urna l
Doug Lindley/Idaho State Journal
Chris Fierstine helps Brian Nice try on climbing shoes at Idaho Adventure Sports at 365 Yellowstone Avenue in Pocatello.
Family opens sporting goods store in Pocatello By LISA LETE For the Journal
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love of the outdoors and frequent visits to Idaho prompted former Floridian Greg Kjono and his family to make the move to Pocatello to open the city’s latest sporting goods store: Idaho Adventure Sports at 365 Yellowstone Ave. “I spent time looking around Pocatello for about a year,” Greg said. “The people are friendly, the cost of living is low and the outdoor opportunities around here are fantastic.” Greg, wife Joann, son Chris and daughterin-law Fern will run the store as a family
business. The foursome is eager to fill a niche they believe has been missing in the area by offering “person-to-person” sales, service and knowledge on the latest outdoor equipment and apparel. Greg, a skilled outdoorsman particularly in high country backpacking and rock climbing, hopes to pass on his knowledge to his customers. “You can’t get this kind of service shopping online,” Greg said. “We’ve had hands-on experience with the latest gear, and there’s people here who are truly knowledgeable on the subjects.” Idaho Adventure Sports offers top-of-the
line outdoor products purchased direct from the manufacturer, such as Petzl, Mad Rock, Grivel, Wild Country and Metolius. “We have the gear to bring climbers to the next level with equipment for beginners all the way to the skilled mountaineering level,” Joann said. The store also carries outdoor gear for children and dogs. Since the business opened in March, Greg claims the reception from the community has been great. “People have been impressed by the depth of our business,” Greg said. “Word of mouth and social media has been bringing us new
customers every day.” As the business grows, Greg hopes to eventually hire a staff and possibly upgrade to a larger building. “We are so excited to be a part of the Pocatello community,” he said. “The hiking and rock climbing in this area is awesome, and we have what it takes to help give people the best experience possible.” Idaho Adventure Sports can be found on Facebook, Instagram, Twitter, YouTube, Pinterest and at idahoadventuresports.com. Products can also be purchased online. The store is open Monday through Saturday from 10 a.m. to 7 p.m.
The sweetness of natural honey
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t this year’s Portneuf nuanced regional varieties Valley Environbecome an indistinguishmental Fair, the able mass. In addition, Pocatello Co-op offered although pure honey is samples of various local inhospitable to bacteria, foods. We promote and commercial honey is ususell local foods because we ally pasteurized, which believe in the benefits of a means it is heated to kill thriving community-based bacteria and yeast as well Janna food system — better for as inhibit crystallization. Graham the environment, better for (Normal pasteurizathe workers who produce tion processes do not kill latent our food and better for consumers. Clostridium botulinum spores that While helping children navigate the may be present and which may sticky samples of local honey, I was affect young babies or those with repeatedly asked, “What’s in this?” compromised immune systems.) The children were delightful, but I The honey is also heavily filtered was a bit taken aback by the questo remove “impurities,” including tion. I was proud to reply that they wax and pollen. In some cases, were sampling an unadulterated other ingredients are added, such product with a single ingredient — as corn syrup or flavorings. At this no more, no less. It was pure honey, point, the honey has lost most of with all of the sweetness they were its personality and tastes the same probably expecting along with from one bottle or jar (or year) the unique flavor and nutritional to the next. Of course, to achieve profile of our area. that homogeneity, processors and Their question did get me think- consumers are sacrificing flavor, ing, however. They weren’t that far nutrition and a host of health off. Much of the honey available benefits that are often attributed to in supermarkets bears only a honey. passing resemblance to the honey The Food and Drug Adminthey were sampling on that bright istration, which oversees honey spring day. One reason is that large and honey products in the U.S., honey processors often blend their has not defined what honey is or which products may be labeled as products from multiple sources, so
such. Because the FDA has so far provided only guidelines, rather than regulations, manufacturers are free to label their products as honey whether or not they originated from bees. More troubling is that standard filtration methods used during commercial honey processing remove pollen, which gives honey its unique fingerprint. A often-cited 2011 study by Food Safety News found that only 24 percent of regular supermarket honey — and 0 percent of honey purchased in drugstores — contained any pollen at all. Without pollen, these substances cannot be traced back to their countries of origin, which becomes an important consideration in the avoidance of harmful and/or illegal additives. The FDA tests only a tiny percentage of imported honey for contaminants, so consumers have to weigh their own risks. In a well-known example, recent tariffs placed on honey imported from China were intended to decrease the amount of inexpensive Chinese honey on U.S. supermarket shelves and increase demand for domestic honey products. Although the motivation was economic rather than health-related, honey from China has historically had its share of quality control
issues; it is sometimes adulterated with other sweeteners, artificial flavorings, animal antibiotics and even heavy metals. The problem is that without pollen, we can’t tell if the honey we’re eating originated in China (or anywhere else), and because the tariffs have been followed by a suspiciously steep increase in honey imported from China’s neighboring countries, there’s a good chance we’re consuming additives that we don’t want. Aside from its usefulness as a regional marker, the presence of pollen also signals the rich, natural state of minimally processed honey and its touted health benefits. Honey is naturally antibacterial and is often used topically by herbalists to treat infections. It is also drying, which means that it can be an effective supplement to wound treatments. Although research studies are mixed, many people swear by the effects of local, raw honey on seasonal allergy symptoms. Because local honey contains local pollen, you can’t get the same effects from honey made outside of your home area. You also can’t get the same effects from honey that has been cooked and filtered to remove the pollen. The processing of most commer-
cial honey products is, in large part, a direct result of the need to ship long distances and to standardize the products across time zones. Processors appreciate the simplicity, and customers appreciate the predictability. It’s a win-win, unless you count the fossil fuels used to prepare and transport the honey, our growing reliance on highly processed foods, and the loss of potential health benefits that may come from consuming raw, local honey — and we most certainly should count these things. It seems odd to suggest that stocking our pantries with basic foodstuffs available locally is a new or creative act, but here we are. If you enjoy honey, I encourage you to seek out the real thing from farmers markets, natural food stores, or local beekeepers. At the Pocatello Co-op, we sell raw honey from the Green Thumb Nursery in Blackfoot. Green Thumb honey is filtered to remove wax and other debris, but it is not pasteurized or diluted, and it contains zero additives — honey is the only ingredient. Janna Graham is the outreach coordinator for the Pocatello Co-op. She can be reached at outreach@ pocatello.coop.
I dah o St ate B u s in e ss J ournal
May/J u ne 2 01 8 9
McDonald’s revamps tuition assistance program By LISA LETE For the Journal
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cDonald’s has revamped its “Archways to Opportunity” tuition assistance program by tripling its investment to $150 million in the next five years. Eligibility requirements have been lowered from nine months to 90 days of employment. Weekly shift minimums have been dropped from 20 hours to 15 hours. Crew tuition has been increased from $700 a year to $2,500 a year while management tuition will go from $1,000 to $3,000 year. Plans are also in the works to extend some education benefits to employee family members. The unprecedented changes have been made possible by savings from the new U.S. tax law. The increased funds strengthen McDonald’s and its independent franchisees’ commitment to being “America’s Best First Job” by taking stock in their employees and their future success. Since 2015, “Archways to Opportunity” has provided more than 24,000 McDonald’s employees the opportunity to earn a high school diploma, receive college tuition, free education advice services and learn English as a second language. Mary Johnson (and her husband Mike)
Doug Lindley/Idaho State Journal
Devon Stone, left, and Greg Gregersen are managers at the McDonald’s on South Fifth Avenue in Pocatello. The are recipients of the McDonald’s “Archway to Opportunity” scholarship of $3,000 apiece.
has owned and operated the Chubbuck/Pocatello McDonald’s restaurants since 2003. She has seen at least 50 of her employees go
through the programs and is thrilled to see the company “up its level of support.” “So many young people, through no
Oversees hotel and event center security. Manages a 267,000 ft2 facility. Enjoys a collaborative workplace. Likes to save money. Steve Wadsworth, Shoshone Bannock Hotel & Events Center
fault of their own, are forced to become adults and make a living for themselves at a very young age,” Johnson said. “One of my employees was in this position; she went through the program three years ago and earned her diploma. She is now married with children. She still works for me full time in a management position and will be a long-term employee.” Johnson, who herself started working at McDonald’s as a crew member in 1976, stressed that McDonald’s will do everything possible to help students utilize the program to its full extent from providing free Wi-Fi/ computer use in the restaurants to offering free educational counseling. “They still have to commit and do the work but we will break down barriers to do everything we can to help them,” she said. On a personal note, Johnson added, “One of my greatest satisfactions is when a wide eyed 16-year-old comes to work for me. They leave to do other things. They go onto graduate from high school or college. Then they come back as a customer. It’s fun to see them grow up. They’ll always be a part of our ‘McFamily.’” For information on employment at McDonald’s, go to mcdonalds.com. For information on “Archways to Opportunity,” go to:archwaystoopportunity.com.
Manages facilities and site services. Works for a Fortune 1000 company. Enjoys visiting mechanical and manufacturing areas. Likes to save money. Jake Evans, ON Semiconductor
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10 May/J un e 2 01 8
Id a ho St ate B us i ness J o urna l
CULTURE CHANGE? With an increase in beer-related businesses in Pocatello, some say change is on the horizon
By Danae Lenz dlenz@journalnet.com
May/J u ne 2 01 8 1 1
I dah o St ate B u s in e ss J ournal
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ith two new tap rooms and a brewery on the way, it’s clear there are some big changes happening in the alcohol business in Pocatello. What remains to be seen is if that will result in a long-term culture change around alcohol in the area. However, business owners in the area are optimistic that business will stay good. UNTAPPED MARKET According to some business owners, Pocatello has been behind the times, even compared to other towns in the region, as far as alcohol-related businesses that aren’t traditional bars go. Idaho Falls has two breweries and three tap houses. Twin Falls has one brewery with another one set to open soon. Even Hailey has two breweries. Up until recently, Pocatello only had one brewery and no tap houses. Now, Pocatello has two tap houses — Wanderlust and The Tasting Room — and another brewery — Jim Dandy Brewing — on the way in addition to the existing Portneuf Valley Brewing. Albert Moreno, the co-owner of Wanderlust, a new craft beer and wine shop in Pocatello, said he felt like there was a niche to fill and that it was an untapped market. “The whole trend has taken a little bit longer to hit Pocatello,” Moreno said. “... I think the big part is the consumer is looking for something new, something different, something that is not just a plain old beer that they’re used to drinking all the time.” Moreno said he wanted to open a place where you could drink but didn’t have the vibe of a bar. “That was the vibe that we were going for,” Moreno said. “Being a business that you could go to, have a variety of beers, have the ability to drink wine also, but also have the environment that is not a typical bar.” Penny Pink, the owner of Portneuf Valley Brewing, said she was “shocked” that it’s taken this long for another brewery to come to Pocatello. “It’s going to be really interesting to me to see whether they’re able to (be) successful,” Pink said. She added, “People are willing to put their money on the line and give it a try, and God bless them, I hope they’re successful. I hope the market is expanding and changing.” Despite the changes currently happening in Pocatello, Pink said it still might take a bigger cultural shift for breweries and the like to become more accepted in the area. “It’s hard to predict what changes may come in the future,” Pink said. “I think In order for beer to be more widely accepted like it is is in communities like in, say, Colorado, Oregon, Washington, it would take a major demographic shift in the population. ... But as long as we have the employment base that we have, and the demographics we have here, there’s always going to be a segment of the population who doesn’t approve of drinking alcoholic beverages, regardless of what it is. ... It is what it is.” MORE INTEREST Moreno said he has seen a huge cultural shift as far as what people are drinking these days. He has worked at Anheuser-Busch for many years and has had a front-row seat for witnessing the changes happening in the business. “In the last seven years, I’ve seen a huge culture shift in craft beers,” Moreno said. “... Craft beers have taken over the whole market. I think if you give people the choice to drink something different, that’s not considered run-of-the-mill that everyone else has been used to drinking since Prohibition, (people will enjoy it). You don’t have to come in and have the same as everybody else; you can come in and have a beer that has been
WHAT ARE PEOPLE DRINKING THESE DAYS ANYWAY? Albert Moreno, co-owner at Wanderlust, said people are branching out more when it comes to their beers. “What I keep seeing now is dark beers, your porters, your stouts, a lot of people like having something chocolatey, something coffee-y, or both,” Moreno said. “What I can see right now that is trending in just regular beers, even your IPAs, even your lagers, your pilsners, all of those a lot of people like them to have some kind of flavor. Either a blueberry, a mango, even your Hefeweizens have to have some kind of flavor to them. They tend to do a lot better than just your regular, run-of-themill IPAs.” He’s also thankful that people are willing to get out of their comfort zones and try something new. “I’m pleased that the consumer here in Pocatello is willing to try something different, willing to come in and experiment with what I have to offer,” Moreno said. Portneuf Valley Brewing owner Penny Pink said she hasn’t noticed a big change in the types of people who are drinking her beer — but she has noticed a big difference in the types of beer those people are drinking. “Twenty-two years ago, when I started the business, it was definitely a Bud Light, Coors Light kind of town,” Pink said, “and it was really difficult to get people to even try even what are now mainstream craft beers. If I brewed some wacky beer like a lambic and tried to do a sour beer, … boy, I could tell you that 22 years ago, I could hardly give something like that away. I’ve seen people’s acceptance in terms of trying new beers, new beverages.” Lauren Manley, the beer buyer at the Grapevine, said she thinks people’s taste in beer is still evolving. “You kind of notice these fads,” Manley said. “In the winter times, you’ll see a lot of beers, which is usual, but it seems like at least this last winter, we had a lot of peanut-butter-infused beers. We’ve got New Englandstyle IPAs, which are kind of the newest fad in the IPA world. It just kind of changes through the seasons. Right now it seems to be peanut butter and hazy IPAs.”
crafted for your taste.” Hailee Matkin and Davis Gove, the owners of the new Jim Dandy Brewing in Pocatello, said in an email that they think craft beer culture is becoming a bigger deal in Pocatello. “We agree that the craft beer culture is becoming more and more recognized in Pocatello,” they said. “People are excited for new places to go to try new beers and beer styles that were difficult to find in Pocatello in the past.” Since an article was written about the brewery, which is expected to open in early summer, Matkin and Gove said they’ve received a huge amount of support. “The support we have received since our article came out is tremendous,” they said. “Within the past 10 years, craft beer establishments have been a rapidly growing sector of the U.S. economy, and we are finally starting to see that wave come to Pocatello.” They added, “The support for the craft beer industry throughout the nation speaks for itself, a diverse beer culture has become
a staple in American society. There are so many different styles; from the classics, to sours and barrel-aged beers, the possibilities are endless, which makes for an ever-changing excitement in the industry.” Lauren Manley is the beer buyer for the Grapevine in Pocatello, a shop that specializes in selling beer and wine in addition to coffee, tea and gifts. She says she’s recently seen a huge increase in general interest in craft beers. “In the last year and a half to two years, there seems to be a lot more interest in craft beer,” Manley said. “And those who have already been interested are seeming to find more of those special items in Pocatello now. And I think those who maybe never were really into craft beer, they’re wanting to get into it. There’s something exciting about going to Wanderlust and having someone find you something similar to what you usually drink but craft, which makes people feel like they’re drinking something special and in my opinion it is special.” More beer I Page 12
12 May/J u n e 2 01 8
Id a ho St ate B us i ness J o urna l
Brewers Association recognizes growth of Idaho Falls’ Brewery By MARC BASHAM Post Register
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he Brewers Association has ranked an Idaho Falls brewery among the 50 fastest growing small breweries in the United States. Snow Eagle Brewing and Grill was ranked 24th in the recent poll, making it the lone Idaho brewery recognized by the association. Melvin Brewing in nearby Alpine, Wyoming, also was on the list. Nationwide, craft brewers saw a 5 percent rise in production volume in 2017, according to a Brewers Association report. Jerry Mitchell, owner of Snow Eagle Brewing and Grill, was pleasantly surprised by the recognition. “I’m still just standing here with a big grin on my face,” he said. “To be recognized nationally by the Brewers Association is a huge deal. It’s not something we’re taking lightly.” Mitchell opened Snow Eagle Brewing and Grill in 2011, alongside his previous operation Whitewater Grill. Snow Eagle’s menu offers a number of different items, from burgers and pizza to steak and Japanese cuisine. Because of an economic downturn, Mitchell closed Whitewater Grill in 2012 and turned his attention to Snow Eagle exclusively, with an added focus. In part because of the rise in the craft brewing industry at the time, Mitchell turned to Ty Blacker to help grow the brewing operation. “He’s my golden boy,” Mitchell said. “And since he’s been with us, we’ve never had a bad beer.” Blacker is excited to have his work noticed by a national organization. “As the only employee at Snow Eagle that makes beer, to be recognized for that is pretty nice,” Blacker said. “It’s a lot of hard work making the beer and doing it all myself, so it’s kind of cool.” Snow Eagle offers eight varieties of craft beer daily that are developed and sold inhouse, and produces around 14 to 16 different styles during a given year. Blacker rotates four
beer/from C1 Manley has also seen an increase in regulars. People will come in weekly just to see what’s new. “Every week we try to have at least close to a dozen new beers that are out,” Manley said. “For one, it gets (customers) in and it re-piques the interest. … People are definitely coming in, and they’re spending money on good beer. It’s not just pick up a six pack of Miller Light; it’s a $15 to $20 six pack and it’s beer that they’re going to savor. … People are more into savoring that special beer than throwing back whatever is around.” In addition, she says breweries and distributors across the country are seeing an increased interest in craft beers in Pocatello and so it’s getting easier to get specialty beer here. “People are just more excited now about craft beer, and I think due to that excitement, the distributors and the breweries themselves are making sure that those special beers make it to Pocatello,” Manley said. Still, Manley hopes her business continues to see more customers. “We have already seen an increase in sales, in customer base, in things that we’re getting access to, which is exciting,” Manley said. “It used to be you just had run-of-the-mill things that we had access to, and now we’re getting access to things from our distributors that aren’t making their way into the grocery store, which is a huge deal for us because then it becomes an exclusive, ‘you can only find at the Grapevine’ item and that’s excellent for business.” Pink also says that the evolution of technol-
John Roark/Post Register
Head Brewer Ty Blacker pours a gose beer called “Easy Goes It” last month at Snow Eagle Brewing & Grill in Idaho Falls. Blacker, the restaurant’s only brewer, was pleased with the recent recognition from the Brewers Association. “It’s a lot of hard work making the beer and doing it all myself, so it’s kind of cool,” he said.
of the eight beers offered on tap throughout the year. In 2017, Snow Eagle produced 760 barrels of beer. That was an increase from around 500 barrels in 2016. There are 248 pints in a 31-gallon barrel. “You’re brewing 10 barrels at a time, so that’s a lot of beer,” Blacker said. Part of Snow Eagle’s growth is because of a rise in East Idaho’s beer culture. But Blacker said there’s still room for growth. The annual Mountain Brewers Beer Fest and North American Beer Awards, sched-
uled for June 2, is one of the region’s most popular events, drawing attendees from near and far. “It’s still up and coming,” Blacker said. “There’s still a lot to learn in the area about what the beer culture should be in Idaho Falls. You go to the Boise area and there’s like 20 breweries and we only have two. We still have a lot to learn. And the biggest thing is educating people on all the different styles of beer available.” Although there are concerns nationwide about the craft beer industry’s growth slow-
ing, according to a Tuesday article in the Washington Post, Snow Eagle is looking into potential expansion. “We’re hoping to expand our capacity to be able to brew more beer, and look for more distribution to get more beer out in the market locally,” Blacker said. “We don’t have a desire to expand outside of the area, but being able to take care of Idaho Falls is kind of our goal right now.” Snow Eagle Brewing and Grill is located at 455 River Parkway and is open from 11 a.m. to 10 p.m. Monday through Saturday.
ogy, particularly cellphones, has made it easier for her to draw people into her business. “What I have seen over the last few years that’s a change in demographics are more people that are traveling that are able to look up brewpubs on their phone,” Pink said. “Microbreweries and brewpubs have a huge following nationwide of people that are traveling, and they make it a point to come and find a brewery or a brewpub when they’re passing through town to stop for lunch or dinner or whatever. So I’ve seen more of an influx of people from out of town coming through, of all ages and demographics.”
increase in venues or the amount of alcohol being consumed. New ones open and others close.” Guzman said she thinks a big way more establishments could get more customers is if they switched to being non-smoking. “Bar owners are placing a high priority on the health of their workers and their customers (if they allow smoking in their business),” Guzman said. “When the city government gets behind a smoke-free ordinance another half dozen already established bars would very much like to make the switch. I would encourage people to support this clean up.” One bar in Pocatello just made the switch from smoking to non-smoking. As of April 30, First National Bar in Old Town is smoke free.
n Wednesday night special concerts n A rotating selection of bands on Friday and Saturday n A monthly theology seminar put on by the area Catholics n Sarsaparilla for patrons who don’t drink alcohol (it’s named after Carrie Nation, who historically opposed alcohol before Prohibition) n A menu that includes more than typical bar food n No smoking n No television n A small bar on the main floor “We’ve tried to be cognizant of the community that we live in,” Pink said. “... It’s meant to be more of a social atmosphere where everybody can feel comfortable.” Pink is hopeful that Pocatello will continue to grow and that more young people will move in. “I am cautiously optimistic that we’ll get enough influx of people moving in that will help to support the businesses that have opened,” Pink said. Pink also urges customers who love certain businesses in town to make sure to get out and support those businesses. “People want new restaurants,” Pink said. “They want local restaurants, and a lot of people don’t necessarily want to see a preponderance of chain restaurants. But they have to realize, in order for those businesses to stay in business, they’ve got to get out and support them. If you want to hear live music, you’ve got to get out and support it. If you want craft beer in this town, get out there and support the people who are trying to put their money on the line. Vote with your dollars, folks. That’s my Penny’s worth.”
NEW ONES OPEN, OTHERS CLOSE However, not all business owners in town have seen changes. Angelina Guzman, the general manager at the Clydesdale bar in Pocatello, said she hasn’t seen an increase in beer drinkers since she’s worked there but she did say that craft beers are bigger with young people. “I have not noticed a significant increase in drinking,” she said in an email. “Customers will switch up what they are drinking over time and more venues offer craft beer these days, as it is the trend in the industry. Different age groups vary in what they like. The younger crowd are more open to try the new beer, while the older crowd still tend to prefer domestic beer.” Guzman said she hasn’t seen much change in the general scene in Pocatello. “I am born and raised in Pocatello and in my opinion ‘the scene’ is pretty much the same,” Guzman said. “Establishments change ownership, change names, locations, remodel and change their product mix to keep up with what is trending, but I have not noticed any
ADVICE FROM A VETERAN BREWER Pink is the veteran brewer in Pocatello with 22 years of business under her belt. While she is excited to see new businesses in her industry coming to town, she also advises those business owners to be cautiously optimistic. In the more than two decades she’s been running her brewery, she says she’s had to create a lot of events and open her kitchen to keep her business running — it’s hard to attract people in Pocatello on beer alone, she said. “We work really hard at having events or having entertainment that will help draw in people of all ages and all demographics,” Pink said. Some of the events and other things the brewery does to draw in people of all ages and demographics include: n Monday night trivia n Tuesday night acoustic jam sessions
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Brianne Sloan, right, speaks with Rachel Greengas, left, just before the Women’s Networking Group of Southeast Idaho’s monthly meeting, which took place at the Tasting Room in Pocatello on April 24. Sloan is the founder of the group, which meets at various businesses around town on the fourth Tuesday of every month.
WOMEN SUPPORTING
WOMEN Women of East Idaho working to be more involved, better connected
May/J u ne 2 01 8 1 5
I dah o St ate B u s in e ss J ournal By Danae Lenz dlenz@journalnet.com
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what they do and say, ‘Oh, OK. I actually do have something to offer. I actually am smart.’ I think that’s really important.”
or women who want to connect with other ‘THE SAFE SIDE’ women, you’re in luck. So why do women need their There are two brand own networking groups? Well, new women’s networkaccording to local business women, ing groups right here in Southeast women operate differently and do Idaho. better with support groups to push One of the groups was started them past their comfort zones. by Brianne Sloan, the owner of Elizabeth Gilbert in her book Paper Flowers Photography. When “Big Magic: Creative Living Beyond Sloan moved to Pocatello, she Fear” touches on this notion that found it difficult to make friends women tend to feel they and their and network with other women. work need to be perfect — and how So in January 2018, she launched that tends to hold them back. the nonprofit Women’s Networking “Too many women still Group of Southeast Idaho. seem to believe that they are The group has grown to not allowed to put themseveral hundred since its selves forward at all until inception. both they and their work “When I moved here, are perfect and beyond two years ago, it was very criticism,” Gilbert wrote. difficult to find my tribe, “Meanwhile, putting forth so to speak,” Sloan said. “It work that is far from perfect was really difficult to make HEBARD rarely stops men from friends. I felt like everyone participating in the global already had their social cultural conversation. ... I circles planted in this town. like that feature in men — ... Now almost two years their absurd overconfidence, later, I can confidently say I the way they will casually have my tribe. I have friends decide, ‘Well, I’m 41 percent that I can hang out with. But qualified for this task, so it took a really long time for give me the job!’ ... I only that to happen.” wish more women would Sloan said that during SWANSON risk these same kinds of the time when she was wild leaps. But I’ve watched getting acquainted with the too many women do the opposite. Pocatello area, she was meeting I’ve watched far too many brilliant women who were inspiring to her. and gifted female creators say, ‘I am “I kept meeting women who 99.8 percent qualified for this task, were doing amazing things in the but until I master that last smidgen community, women business ownof ability, I will hold myself back, lers, people making a difference or just to be on the safe side.’” even stay-at-home moms who had Swanson referenced this quote at dreams to go do things,” Sloan said. the Women’s Business Symposium, So this past December, she was writing down her new year’s resolu- which occurred on April 5. “I think more women will wait tions, and she decided that creating until they are perfectly qualified for the networking group was one of something,” Swanson said. “Wherethe things she wanted to accomas men a lot of times won’t do that. plish in 2018. And I would hope that needle will Since Sloan created the Women’s gradually move so that then we’ll be Networking Group of Southeast able to say, ‘OK, I’m going to go do Idaho Facebook group of the same this even if it might be a disaster.’ I name, she said the organization’s think women are more risk averse number of members has “explodthan men are.” ed,” going from zero to nearly 400. Natalie Hebard is the executive In addition, there is another Facebook group catering to women director for the College of Eastern Idaho Foundation in Idaho Falls. that has started in the last couple months as well: Business Women of Her foundation is in charge of scholarship opportunities for stuPocatello. That group currently has dents and forming good relation190 members. ships with the community. She said Ann Swanson, the local Small she has fallen into the trap of not Business Administration director, feeling qualified enough as well — is a part of that group, and she said it is focused on community service. even in her current job. “I almost didn’t apply for this job,” “The group just received not-forHebard said. “I had a dear friend profit status,” Swanson said “The goal is to provide a women-specific who encouraged me to apply. And networking group that also focuses I doubted myself the whole way to sending the packet to apply. When on community service projects. It’s I received the phone call, I was a way to organize around comshocked and I shouldn’t have been munity service with an eye on shocked. I should have had that specifically learning from each confidence in my skillset to know other about whatever vocation or that I had what it took. … It can career that (the members are in). be very difficult but I think that we There are bankers there. There only grow when we challenge ourare small business women there. selves. ... I would say to any woman There’s me, who runs programs to doubting yourself, ‘Just go for it. You help folks. So that’s the goal is to provide a formal women’s network- only live once.’” ing platform.” WOMEN DOING WELL Sloan said her group really wants Swanson said she would love to to highlight female business owners get more women into her office and in the area. The monthly meetups help them work through some of are held at businesses in town that their anxieties. are owned by women, and you can “My goal is to increase the use those meetings to hand out number of women that I see in business cards or even be a speaker. my office,” Swanson said. “Typi“We have a speaker monthly. cally, women, when they get here, How we developed that is we realized every woman in the group, althey outperform my male clients. though they may feel they are super Whereas I see fewer women, the boring and they don’t have anything ones that I do see and engage with to offer,” but they actually do, Sloan typically do better than the men said. “... I think that’s empowering that I see and engage with. There’s for women to be able to talk about something there that works really
tions,” Hebard said. “I feel like it’s getting more prominent here. … We have women serving on the city council. We have women serving in higher roles in organizations. Idaho National Laboratory is a great example of that.”
Jordon Beesley/Idaho State Journal
Rachel Greengas, FMC portfolio manager, was the guest speaker at the Women’s Networking Group of Southeast Idaho’s meeting in April.
FACEBOOK GROUPS FOR WOMEN’S NETWORKING Women’s Networking Group of Southeast Idaho The group meets on the fourth Tuesday of every month from 6 to 8 p.m. at locally owned coffee shops and restaurants in Pocatello. Pay attention to the Facebook page for other upcoming events. To introduce yourself in the Women’s Networking Group of Southeast Idaho Facebook page, post a selfie, tell the group a bit about yourself and state your intentions. Business Women of Pocatello The group meets every fourth Thursday of each month at various businesses around the Gate City. Pay attention to the Facebook page for other upcoming events.
well when women can get engaged in the entrepreneurship process.” The Women’s Business Symposium is the biggest way Swanson and the SBA help women in Southeast Idaho, but the SBA has a lot of other ways in which it reaches out to the community throughout the year. “We do a lot of outreach,” Swanson said. “I write for the newspaper, often on women’s topics. We are sponsoring a chamber luncheon in May for Small Business Week. … We offer trainings once a month on business basics. We do outreach events with the chamber. We do presentations with Bannock Development. … We have some Business After Hours and we highlight our clients.” Swanson said that in Idaho in
2017, 43 percent of the SBA’s clients were women — a big increase compared to prior years. According to the 2017 State-ofWomen-Owned-Businesses Report, Idaho has approximately 51,600 women-owned businesses that contribute approximately $5 billion annually to the economy. “In the grassroots development area, women are doing pretty well,” Swanson said. “And of course we want to encourage that and strengthen that.” Hebard has seen a lot of women stepping up in other aspects of the community as well. “I feel like in Idaho Falls and Ammon, there have been a great amount of women who have stepped up for civic service, for serving in higher roles in organiza-
SEEKING OUT COMMUNITY According to Hebard, the most important thing for women who are seeking to get involved in the community is to put forth the effort. “I moved here with no network and no friends to speak of,” Hebard said. “I moved out here also with no employment. The first thing I did — I’m kind of old school — I started getting the local paper. I showed up to events that I knew would lead to a networking opportunity. … I applied for a variety of roles in the community. I just was seeking an opportunity to get to know more people. I always made sure I learned more about what was going on.” Hebard also said it is important for women to support other women. “What’s important is providing support to each other,” Hebard said. “As women, we’re competing with a lot of different roles in not only our personal lives but also our professional lives. Sometimes I feel like it can be really hard for women to have that balancing act between what they want to see in their career but also what they want to make sure their end goal is in their family life.” Sloan hopes that her group can be a stepping stone for women in the community to find that balance. “The intention of the group is solely to serve the women in the community — just have a social outlet for the women in the community,” Sloan said. “... Our main goal is to make sure women feel comfortable, that they have a tribe and a network to be around if they need it.” Sloan also said that women from other cities in the region have been reaching out and wanting to host meetings in their towns. At some point she wants each major town in the area to have its own affiliate branch. In the future, Sloan wants to have social hours, dinners and workshops on the regular schedule for her group. The group will also always be free to join. Swanson said it feels like there is “something in the air” in East Idaho empowering women to reach out to each other more and encourage one another. She said other women’s groups have started in the past and never went anywhere, but she is confident these two new women’s networking groups will continue to grow. “It’s the right timing and (the SBA is) there to support it,” Swanson said. Hebard is supportive of the new groups in the area and said it’s important for women to support other women. “The biggest way we can change things if anyone is feeling like they’re struggling is to come alongside our fellow friends and encourage them,” Hebard said. “Always give your friends that support that they might be lacking in other portions of their life. Be positive. We already struggle as women enough with what we should be doing as parents and what we should be doing as friends and daughters and spouses. Our friends are our safe place and so we should always empower each other to be the best version of ourselves.”
16 May/J un e 2 01 8
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