Boulder JANUARY 2016
BoulderLifestylePubs.com
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KIMBALMUSK LEADING A FOOD REVOLUTION
THE ROAD TO CROSSFIT RECIPE FROM AROUND THE WORLD AT-HOME HERBAL HEALING
THE TOP TEN REASONS TO OWN AT VAIL ’ S MOST
1
EXCLUSIVE ADDRESS
NO. REASON
Time is Running Out THE RESIDENCES are the fastest selling new property at the base of Vail Mountain and are nearly sold out. THESE ELEGANT DESIGNER FURNISHED HOMES with the legendary services and amenities of The Ritz-Carlton offer a unique opportunity to own at Vail’s most exclusive address. There may never be an opportunity like this again. See for yourself before it’s too late. IT’S EXTRAORDINARY HERE.
OPEN HOUSE DAILY FROM 10 AM TO TheResidencesVail.com | 866-450-3036
RCR Vail, LLC, an affiiate of
6 PM
Obtain the Property Report required by Federal law and read it before signing anything. No Federal agency has judged the merits or value, if any, of this property. The information presented herein is proposed and should not be relied upon as a basis for purchasing since all elements are subject to change, refinement or elimination by the developer without notice. Prices and availability are subject to change at any time without notice. The Ritz-Carlton Residences, Vail are not owned, developed or sold by The Ritz-Carlton Hotel Company, LLC. RCR Vail, LLC uses The Ritz-Carlton marks under license from The Ritz-Carlton Hotel Company, LLC. The Ritz-Carlton Residences, Vail are being developed and sold by RCR Vail, LLC an affiliate of Vail Resorts Development Company. Any references to size or square footage is approximate. Verify before purchasing. Designated trademarks are the property of Vail Trademarks, Inc. © 2016 Vail Resorts Development Company. Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) marks used with permission. Each office is independently owned and operated.
Lifestyle Letter
Life of food. F
or the majority of my working career, the food and beverage industry was my primary source of employment. The progression from bussing tables, to later opening my own restaurant, certainly had all the ups and downs that you would expect. Once I graduated from college, I swore I would never go back to the restaurant industry. I took a job as a recruiter for a healthcare staffing company. We had to be in the office at 7:00 in the morning, and rarely left before 7:00 at night. Needless to say, that gig lasted about as long as my dating relationships at the time. I moved to Vail later that year, and needed to supplement my income from Vail Resorts. Naturally, I looked to the food and beverage industry that I knew so well, but landing a bartending job in a ski town is surprisingly difficult. The opportunity to ski all day, then make several hundred dollars at night, was a pretty sweet gig. Most of the guys and gals in these positions were lifers, and weren’t about to let a newbie take their spot. Fortunately, one of my college roommates had been bartending at the Tap Room in Vail for two years, prior to my arrival. Although there weren’t any bartending positions open, I was able to start at the bottom of the ladder and be a bar back. To my good fortune, one of the other guys flaked out, and I had impressed the management enough for them to give me a shot. I made it! Roughly four weeks later, I broke my ankle snowboarding and was out for the season. The circle of life in a ski town. The next year I moved back to my hometown, Lake Lotawana, Missouri, and had the idea to open a restaurant of my own. For five months, my business partner and I did a majority of the manual labor on our own, converting a former salon into a replica of an original lake cabin. The time had finally come to open our doors...only about two months later than projected. We had a full house, every seat was full. About an hour into the dinner hour, the whole restaurant goes black. This was the first time we had all of the power on at once, and the electrical box was completely overloaded. I had been stressed in this industry before, but this was a whole new level. We turned off the air-conditioning, opened the garage doors, and were able to salvage the night. The next morning, we were installing a new electrical panel at 5 a.m. After five fantastic years, my family was growing, and it was time to say farewell to the restaurant business, and hello to a new chapter in Colorado. I’m proud to say that the Canoe Club Restaurant is still going strong, into it’s ninth year. Always a blast to go visit the crew when we are back in KC. As challenging as it was at times, the restaurant industry taught me some invaluable life skills - and my wife can attest that none of those have to do with cooking! Looking forward to a fantastic 2016!
JANUARY 2016 publisher
Andy Manz | AManz@LifestylePubs.com administrative coordinator
Keeley Mahanes | KMahanes@LifestylePubs.com advertising sales
Paulo Briggs, Kevin Kieras, Katie Sznewajs managing editor
Kate Manz | KManz@LifestylePubs.com editorial director
Dana Lapinel | Dana.Lapinel@LifestylePubs.com staff photographer
Colleen Kelly contributing writers
Sam Alviani, Janine Frank, Alexander Gabriel, Lisa Grove, Colleen Kelly, Dana Lapinel, Keeley Mahanes, Ellen, Nordberg, Emily O'Brien, Ashlae Warner contributing photographers
Sam Alviani, Alexander Gabriel, Kelsey Huffer, Colleen Kelly, Ashlae Warner
CORPORATE TEAM | Steven Schowengerdt
CHIEF EXECUTIVE OFFICER
CHIEF SALES OFFICER
| Matthew Perry
CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING
| Sara Minor
ART DIRECTOR EDITORIAL DIRECTOR AD COORDINATORS
| DeLand Shore | Brad Broockerd
| Nicole Sylvester
| Cyndi Harrington, Chelsi Hornbaker, Kim Foster, Megan Seymour
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EXECUTIVE ASSISTANT COPY EDITOR
| Melanie Carlisle
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| Michael O’Connell | Hanna Park
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ON THE COVER Kimbal Musk at The Kitchen Upstairs PHOTOGRAPHY BY COLLEEN KELLY 8
Boulder Lifestyle | January 2016
BoulderLifestylePubs.com
P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Boulder Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Boulder's most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications' opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Boulder Lifestyle is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
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January 2016
Departments
52
48 New Nordic Cuisine
Let your tastebuds take a trip to Iceland with a vegetarian stew.
52 Recipe For Change
The founding fathers of farm-to-table, Kimbal Musk and Hugo
Matheson, are building communities through food.
62 The World of CrossFit
Everything you want to know about CrossFit in Boulder.
34
42
12
Our Contributors
14
Good Times
27
Sold Properties
30
Around Town
34
Now Open
38
Locally Owned
42
Artist’s Palette
66
Tech Savvy
68
Healthy Lifestyle
74
Hot Spot
78
Trend Setter
80
Local Limelight
82
Lifestyle Calendar
86
Parting Thoughts
62
Lifestyle Publications Arizona | California | Colorado | Florida | Georgia | Idaho | Illinois | Kansas | Missouri | Montana | Ohio | Oklahoma | Texas | Utah | Wisconsin
Our Contributors
OUR CONTRIBUTORS ALLYSON REEDY
Allyson Reedy is first and foremost an eater. While her affinity for food was detrimental to her dreams of modeling swimwear, it helps her tremendously when writing about local restaurants for Boulder Lifestyle. She's competed in eating contests around town, never met a Thai curry she didn't like and has been written love poems by waiters in awe of her impressive appetite. WHAT YOU'RE LOOKING FORWARD TO IN 2016?
"More amazing new Boulder restaurants, the end of election season and seeing my kids's faces when we go to Disneyworld for the first time." EMILY O'BRIEN
Emily O'Brien started writing in high school, although it was mostly bad poetry and ambitious attempts at screenplays. The skills might not have been developed yet, but the passion sure was! Most of her work now consists of magazine articles and web content for small businesses. "Boulder is such a hotbed of fascinating people and innovative companies; I'm never in short supply of content." WHAT IS YOUR 2016 NEW YEAR'S RESOLUTION?
"My New Year’s resolution is to continue working on breaking my multitasking addiction. It’s better to live fully in the moment." ADAM PERRY
Adam Perry, who studied writing at the University of Pittsburgh and Naropa University, has covered everything from rock ‘n’ roll to high-tech dog collars for Lifestyle. Recaps of Adam’s international adventure-cycling journeys can be found in recent issues of Bicycle Times and Peloton. Adam lives with his partner, Irene, and their daughter, Sidney, in Boulder, where he works in veterans’ law and plays the drums. YOUR FAVORITE MEMORY OF 2015?
“Probably taking my daughter to Star Wars night at Coors Field, seeing how stoked she was to see thousands of people all dressed up. Plus, she was yet again handed a ball by a Rockies player before the game.” LAURA KINSER
Event Photographer Laura Kinser is based in Denver. She started photographing professionally in Las Vegas 10 years ago. Her specialties include head shots, portraits, lifestyle and event photography. Laura has had the opportunity to photograph many celebrities including, Kelly Clarkson, Journey, and many of the Denver Broncos. YOUR 2016 NEW YEAR’S RESOLUTION?
“To enjoy life as its happening, savor now and not be in such a rush for the future.” COLLEEN KELLY
Colleen became interested in photography in 2010 and hasn't slowed down since. She loves photographing animals, food, awesome people and hopes to one day capture Bigfoot on camera. Living in Colorado has expanded her horizons in ways she would have never thought possible. She consistently is working to improve in all aspects of her creative ventures and loves being challenged by what life throws at her. WHAT'S A PHRASE THAT BEST DESCRIBES YOUR PAST YEAR?
The master has failed more times than the beginner has even tried. "This has been a year of learning and challenges. Without failure, we don't grow. I embrace life's challenges and hardships and look at them as ways to improve both in work and in spirit. Here's to 2016." MICHAEL RAINERO
Michael Rainero is a Denver-based artist and photographer. He graduated in 2014 from the University of Cincinnati with a Bachelor of Fine Arts. He loves photographing nature and the world around him. The beautiful scenery gives Michael no shortage of inspiration for his photography. WHAT DO YOU LOVE MOST ABOUT STARTING A NEW YEAR?
"Wondering where this year's travels will take me and what will happen." 12
Boulder Lifestyle | January 2016
STOP DREAMING IT.
START LIVING IT.
ELLIS CONSTRUCTION 3020 CARBON PLACE, SUITE 201 BOULDER, COLORADO 80301 (303) 666-6939 | ELLISBUILDS.COM
Good Times
Attention Homes 2015 Sleep Out
More than 120 leaders from around the county raised $147,000 to support Attention Homes' street outreach, day drop-in, and overnight emergency shelter programs in November, recognizing Homeless & Runaway Youth Awareness Month. PHOTOGRAPHY SUZZANNE PAINTER
Candelight Vigil
The 'Munchie Machine' aka: BVSD Food Truck
130+ Participants Sleeping Out for homeless youth
Family Sleep Out
Senior Pastor Pat Bruns with First United Methodist Church Youth sleeping out for homeless youth
Urban Pearl staff from downtown Boulder
Claire Clurman w/ Attention Homes, County Fairview Principal Don Stensrud being intervied by Commissioner Elise Jones, and Nia Wassink of CBS4 News Voices for Children CASA 14
Boulder Lifestyle | January 2016
Good Times
SVP 15th Anniversary Celebration at BMoCA
Business, nonprofit and community leaders gathered at BMoCA on September 24th to celebrate 15 years of Social Venture Partners Boulder County. Learn more about SVP’s work strengthening local nonprofits at SVPBoulderCounty.org. PHOTOGRAPHY OLGA HEIFETS
Jennie Arbogash, Shannon Sackmann, Olga Leslie Durgin, Jennie Arbogash Heifets, Caitlin Plaza
Caitlin Plaza, Claudia Bailey, Erik Bernstein
Dan Catlin, Robin Catlin
Ruth Henderson, Bruce Henderson
Andrew Currie, John McCorvie
Paul Shoemaker, Dough Yeiser
Arnie Jacobson, Vicky Johns, Shannon Sackmann, Caitlin Plaza Deborah Malden, Mara Kuczun
Bruce Borowsky, Bruce Henderson
Terry Morreale, Herb Morreale, Dan Catlin
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Boulder Lifestyle | January 2016
Ed Victor, Tom Sible, Linda Gilk, Dennis Berry
Good Times
Azeal Dermatology Grand Opening
Azeal Dermatology hosted a fabulous grand opening celebration for friends, family and clients with great food, raffles, product demonstrations and socializing. PHOTOGRAPHY AZEAL DERMATOLOGYÂ
Collagen P.I.N Demonstrations
Drs. Hale and Pilkington with Guests
Even the men had a great time!
Discussing Cynosure Laser Treatment The First SculpSure Laser in Colorado! Guests loved the amazing raffles
On-site Jane Iredale make-overs
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Boulder Lifestyle | January 2016
Impressive Obagi education
Restylane injectable consultations
Complimentary Hydrafacial MD treatments
Good Times
Weekends 25th Anniversary Party
Weekends celebrated their 25th anniversary on December 3rd. They partnered with Oak at Fourteenth to host a holiday party benefitting local non-profit, There With Care. Live music, beautiful jewels by Kate Flynn Designs, and delicious food and drinks, made for a fantastic evening! PHOTOGRAPHY VIRGINIA LEFFLER AND CHELSEY DAVIS
Eileen Druggish, Anne Hakason
John Schopbach, John Platten, Amy Scott, Andy Manz Kathleen & Pat Shaw with Guest
John & Marcia Schopbach
Trish Hoyt, Monique Jourdan , Katie Hegg
Kate Flynn
Margo King, Paula DuPre'Pesman - Weekends Staff founder of There With Care 20
Boulder Lifestyle | January 2016
Brian Dayton & Ronan Truesdale
Rusty McCoy, Melissa Stratman
Dana Bacardi, Sue Troller, Pam Kruteck
PETER BUREGA| SPRING BAY FIVE | 50X40 | OIL ON PANEL
1116 PEARL STREET | BOULDER CO 80302 303.444.7200 | SMITHKLEIN.COM | FAMILY BUSINESS SINCE 1984
Celebrating a 2nd Generation of Ownership & 32 Years of Business
Good Times
Boulder Burgundy Festival 2015
Now in its sixth year, the annual Boulder Burgundy Festival is one of the premier events for wine collectors and lovers from across the U.S. and features leading Burgundy producers and hundreds of rare wines. PHOTOGRAPHY BOULDER BURGUNDY FESTIVAL
Sommelier Team
Paige Bodine
Jeremy Parzen, Ray Isle, Paul Wasserman, JeanCharles le Bault
Jean-Charles le Bault, Dustin Wilson, Jay Fletcher, Bobby Stuckey, Brett Zimmerman
Carlton McCoy
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Boulder Lifestyle | January 2016
Jay Fletcher and Ray Isle
wishing you & yours the best of everything
photo: Manzanita Photography
in 2016 Making your vision come to life. 303.818.9250 || www.ladolceeventsboulder.com January 2016 | Boulder Lifestyle
23
Good Times
Walters & Hogsett 35th Anniversary Party
Walters & Hogsett graciously turned 35 by celebrating with friends and family on November 20th with an evening of drinks, bites and undeniably beautiful jewelry. PHOTOGRAPHY LAURA KINSER
Dan Day, Mark Vieregg
LEARN HERE
THE PLACE TO LEARN 24
Boulder Lifestyle | January 2016
PLAY THERE
ELDORA.COM
SENSATIONAL SNOW, SO CLOSE
January 2016 | Boulder Lifestyle
25
Recently SOLD Boulder Properties Neighborhood
Original Price
Sold Price
Sold Properties
%Sold/Original
*DOM
4651 Eldorado Springs Drive ................... $6,499,000 ......... $6,300,000 ........... 97% ................... 402 933 Mapleton Avenue ............................. $5,500,000 ......... $5,050,000 ........... 92% ...................... 41 700 Highland Avenue ............................. $5,350,000 ......... $4,900,000 ........... 92% ................... 142 1492 Columbine Avenue ......................... $1,950,000 .......... $1,824,000 ............ 94% ...................... 18 3850 26th Street .................................... $1,800,000 .......... $1,800,000 ........... 100% ....................... 1 3560 9th Street ...................................... $1,695,000 .......... $1,625,000 ............ 96% ..................... 47 1645 Sunset Blvd .................................... $1,649,000 .......... $1,589,000 ............ 96% ..................... 37 1560 Blue Sage Court ............................. $1,549,000 .......... $1,515,000 ............. 98% ..................... 56 860 Union Avenue .................................. $1,350,000 .......... $1,325,000 ............ 98% ....................... 8 1235 Sumac Avenue ................................ $1,150,000 ........... $1,152,901 .............. 100% ....................... 1 1265 Sumac Avenue ................................ $1,150,000 ........... $1,150,000 ............ 100% ..................... 18 844 Iris Avenue ....................................... $1,075,000 .......... $1,100,000 ........... 102% ...................... 14 737 Quince Circle ................................... $1,025,000 .......... $1,025,000 ........... 100% ....................... 1 290 Elk Ridge Lane ................................ $999,000 ............ $999,000 ............. 100% .................... 65 989 Terrace Circle S ............................... $990,000 ............ $990,000 ............. 100% .................... 62 6190 Songbird Circle .............................. $999,900 ............ $975,000 .............. 98% ..................... 33 1895 Balsam Avenue ............................... $949,000 ............ $925,000 .............. 97% ...................... 74
This data is a sampling of sold properties from November 2015. Source: IRES MLS Sytem.
SIGNIFICANT SALES of 201 5
SOLD | 935 10th Street $1,900,000
SOLD | 1301 Canyon Blvd. 310 $1,462,500
SOLD | 920 Union Avenue $1,340,000
For additional market data please visit us at ColoradoMarketReports.com 1050 Walnut Street, Suite 100 Boulder, Colorado 80302
livsothebysrealty.com 303.443.6161
Good Times
Create & Celebrate
Rembrandt Yard celebrated their 10th anniversary by thanking all those who have supported them in art and events through the years. Milk Glass Productions and other vendors came together to inspire guests with local food, handcrafted cocktails, live music and fun activities. PHOTOGRAPHY ALDABELLA PHOTOGRAPHY
Pinot's Palette Denver - Highlands
Fiori Flowers, All Events Tent & Party Rentals
Pinot's Palette Denver - Highlands
Rembrandt Yard Art Gallery & Event Center, By Design Event Decor, The Shutterbus Photo Booth
Indulge Bakery, Fiori Flowers, Milk Fractal Tribe, By Design Event Decor, Alpine Audio Visual, Moses Jones Quartet Lana's Shop, By Design Event Decor Glass Productions
Three Chicks Bartending, Scarpetta Wine, Avery Brewing Company, Liquor Mart, Wonder Press Juice Three Tomatoes Catering
Moses Jones Quartet
This is the year
for that Beautiful
Smile!
Veneers | Invisalign® | Bleaching
Check us out online, or call today to set up a complimentary consultation.
LisaKalfasDDS.com 28
Boulder Lifestyle | January 2016
303.447.9161
2300 Canyon Boulevard • Boulder
Around Town
AROUND TOWN
ANGEL GUETTLEIN JOINS GOLDEN WEST
health benefits to the digestive system. “Juice cleansing gives our digestive system a well-deserved break and floods our bodies with a feast of fresh nutrients,” says Robyn Knowlan, who opened Wonder in 2013 with her two childhood friends, Cecily Runge and Brooke Jordan. “This allows us to release the harmful toxins that accumulate within us over time.” The two cleanses—Active Cleanse and Green Cleanse—are composed of some of Wonder’s most popular juices and nut milks, each made from 100 percent organic, locally sourced fruits, vegetables, nuts, and herbs. They are never pasteurized, never pressure-processed, and are as crisp and delicious as the doz-
Golden West named Angel Guettlein as director of Dining Services.
ens of concoctions that Wonder has become so well-known for. “Our
As director, Guettlein will be responsible for planning, organizing, devel-
cleanses provide you with 100 percent organic, cold-pressed juice
oping and directing the nutrition and dining services programs. Geuttlein
and nut milk to keep you nourished and energized while you take a
brings a wealth of experience to Golden West, including more than a
moment to unwind and replenish your system,” Knowlan says.
decade managing dining services for senior living communities in Colorado. An avid traveler, Guettlein draws inspiration from food around the world, including her commitment to fresh and local ingredients for the
WonderPress.co
PHOTOGRAPHY BY GLENN RANDALL
residents whenever possible. Guettlein is excited to join Golden West,
Glenn Randall’s artistic philosophy can be summed up in eight
valuing the kind professionalism and hardworking nature of the staff. In
words: Master the craft and the art will follow. A great landscape
addition, she says, “I feel a great connection with this population. I’ve
photograph has to begin with an emotional reaction to the scene,
always loved working with and for seniors.” The staff and residents are
but it cannot end there. Photography today is highly technical as
pleased to welcome Guettlein. “Angel is a wonderful ad-
well as emotional. You can
dition to our team,” Heidi Marchi, director of Community
have the most profound
Relations says. “Her professionalism and passion make her
experience
a perfect match for Golden West.”
but if you haven't mas-
GWBoulder.org
WONDER JUICE BAR NOW HAS COLD-PRESSED CLEANSES
imaginable,
tered the craft of photography, the images you produce will fail. Capturing what you see is easy: Just
Wonder, the beloved local juice bar on West Pearl
put the camera to your
Street in Boulder, recently added two new cleanse
eye and push the button.
programs to their lineup of organic, cold-pressed juic-
But capturing what you
es and nut milks. These cleanses are packed with vital
feel is harder. Landscape
enzymes, vitamins, and minerals, and offer a myriad of
CONTINUED >
30
Boulder Lifestyle | January 2016
OUTDOOR KITCHENS • PATIOS • FIREPLACES FIRE PITS • WALLS • WATER FEATURES • LIGHTING Colorado winters are to be enjoyed with family, friends and a warm fire. Let RSL Outdoor Living provide you with fire this winter.
303.772.4736 | info@rslinc.net | www.rslinc.net
Around Town
(CON TI N U ED)
photography truly becomes art when you capture your feelings in such a clear and compelling way that your viewers feel the same
WALDORF SCHOOLS ENDORSED INTERNATIONALLY
emotions you felt from behind the camera. Randall’s work will be
Boulder’s Waldorf schools take an unconventionally nurtur-
on exhibit in the UCAR Gallery II of the National Center for Atmo-
ing approach to learning, making them a unique approach to
spheric Research (NCAR) through January 30, 2016.
education. Initially, some viewed the schools as emphasizing
Scied.Ucar.edu
SPYDER CONTINUES WITH U.S. SKI TEAM
play over learning, but now a growing number recognize that the Waldorf model supports educational and personal habits, which often go overlooked and under-appreciated in traditional
Spyder, a leading ski and performance brand, announced in No-
schooling. According to the Association of Waldorf Schools of
vember a renewed longstanding partnership with The United States
North America (AWSNA), Waldorf schools are highly attuned to
Ski Team (USST) for an additional four years, through 2020. As part
the quest to establish each child's own level of academic excel-
of the agreement, Spyder will continue to serve as the team’s offi-
lence. The International Conference on Education of the United
cial apparel supplier through the Pyeong-
Nations Educational and Scientific
Chang 2018 Winter Olympics. In the re-
Cultural Organization endorses the
newed partnership, Spyder will supply its
Waldorf method, saying it "places
highest performing products, which fuse
the development of the individual
proprietary technology, form, function and
child in the focal point, convinced
style to outfit the U.S. Ski Team through
that the healthy individual is a pre-
June 2020. Spyder has served as the offi-
requisite for a healthy society." With
cial apparel sponsor of the U.S. Ski Team
this mindset, Waldorf schools and
since 1989, collaborating closely to design
educators encourage their pupils
innovative performance gear for the world’s
to thrive in a healthy environment
top athletes. “Spyder has helped maximize
where their opinions and differenc-
the performance of our team throughout
es are respected rather than stifled,
seven Olympics and twelve World Champi-
and according to the AWSNA, a
onships,” says Mike Jaquet, chief marketing
staggering 94 percent of Waldorf
officer of the U.S. Ski Team. “We are very
graduates attend college, 89 per-
pleased to extend our partnership, and I am
cent expresses great satisfaction
confident that, as they continue to design
with career choices, and 90 percent
the most innovative and technologically ad-
place high value on the importance
vanced products, Spyder will enable us to
of tolerance of other viewpoints.
reach unlimited potential.” Spyder.com
32
Boulder Lifestyle | January 2016
WaldorfColorado.com
FASHION CONSULTING HOME STYLING PERSONAL SHOPPING
www.milehighstyle.com liz@milehighstyle.com 303.919.1671
January 2016 | Boulder Lifestyle
33
jlOrganics Now Open
ARTICLE KEELEY MAHANES PHOTOGRAPHY KELSEY HUFFER
INTENSIVE EYE SMOOTHING TREATMENT
SUNSHIELD SPF 30
BLUEBERRY ANTIOXIDANT MASKCIAL OILSMOOTHING TREATMENT
NOURISHING FACIAL OILSMOOTHING TREATMENT
34
Boulder Lifestyle | January 2016
“O
rganic” and “natural” are words that have made their way into every super market, specialty shop and household in Boulder and Boulder County, and their significance is undeniable among the people of Boulder. Julie Perington and Jen Zrubeck of jlounge Spa agree with the rest of Boulder and are proud to introduce their 100 percent organic, wildcrafted line of skincare products to their Spa guests, and soon-to-be in the cyber world as well. There are plenty of great skin care lines out there but the ladies of jlounge wanted to create products that were unique to them and to their clientele. “We wanted to create a line that we could count on, that we knew was completely organic,” says Perington. Every ingredient is hand selected to ensure it comes from natural, sustainable, organic or wildcrafted sources. Perington and Zrubeck source as much as possible locally from U.S. farms to reduce their carbon footprint, but acknowledge that some ingredients need to be sourced globally. Jlounge is committed to social, environmental and business sustainability as well as transparency and are eager to share a peak into their favorite products.
SUNSHIELD SPF 30 A common myth is that sunscreen isn’t necessary during the winter, but us Coloradans know the real truth. The dry winter months combined with the bright sun is the perfect recipe for skin damage. Sunshield SPF 30 is optimal for sensitive or traumatized skin and even safe for the kiddos. A true broad spectrum UVA/UVB is tinted with mica to give the skin the perfect glow and is even PABA and fragrance-free.
INTENSIVE EYE SMOOTHING TREATMENT The Intensive Eye cream is creamy, refreshing and nutritiously balanced for your eyes. This eye treatment includes shea and cocoa butters, Vitamin E and C, plus Japanese green tea to help combat free radicals. The exceptional line smoothing comes from a phytosteroid complex of wild yam and soya for enhanced wrinkle reduction. Shakespeare once said “eyes are the window to the soul,” and the ladies of jlounge firmly believe we should treat them that way.
NOURISHING FACIAL OIL It's a new year and you have your resolutions in order, including taking careful care of your skin. This is the perfect way to give your face a fresh start with a blend of essential oils of rose, neroli, and carrot seed in jojoba oil. The oil creates a layer of moisture without being too thick or oily, and who knows, maybe it will even leave your skin feeling a year younger, allowing you to cross off one of those resolutions!
BLUEBERRY ANTIOXIDANT MASK For me, spa days happen less frequently than I’d prefer but it’s products like the Blueberry Antioxidant Mask that allows me to take the spa home with me. The ladies of jlounge take all the antioxidant power of New Mexico’s organic blueberries with white tea and infuse it into the skin which removes dry, dead cells with fruit acids. The perfect blend of butters and moisture binders plump your skin and gives you a fresh, dewy glow. CONTINUED >
January 2016 | Boulder Lifestyle
35
Now Open
(CON TI N U ED)
COLLOIDAL SILVER TONER WITH GERANIUM ROSE
LIP BALM, PEPPERMINT OR GRAPEFRUIT
HONEY PEAR SUGAR BODY POLISH
COCONUT SHEA LOVE BUTTER
36
Boulder Lifestyle | January 2016
ub
k&
P er
i n g to n
Jen
ni f
er
Zr
ec
ie Ju l
LIP BALM, PEPPERMINT OR GRAPEFRUIT The rumor about lip balm is that once you start using it, you won’t be able to stop, but what if the lip balm you were using actually did its job? The lip balm at jlounge is carefully blended with Vitamin C and A which are high in anti oxidants leaving your lips truly feeling quenched and protected.
1320 Pearl Street, #200 Boulder, CO www.pompadours.com
303.938.8015
Celebrating 25 years on the historic Pearl Street Mall M 8:30-6 / T - F 8:30-7 / S 8:30-5:30 / Closed Sunday
COLLOIDAL SILVER TONER WITH GERANIUM ROSE With the increasingly gentle options for a daily skin cleanser, toner has taken a back seat in many people’s daily beauty routines. Toner shouldn't be overlooked anymore. Jlounge created a toner that combines the curative powers of colloidal silver (a natural mineral) with the soothing properties of lavender to keep skin soft, healthy and radiant. The combination of the germ-fighting properties that promote cellular rejuvenation of the colloidal silver with the geranium rose hydrosol, which is well known for its ability to balance dry and oily skin types, as well as hormonal swings is foolproof.
COCONUT SHEA LOVE BUTTER (ALSO IN SIMPLY SHEA AND SHEA COCONUT LAVENDER)
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Locally Owned
UPPER CRUST LOUISVILLE'S MOXIE BREAD COMPANY IS ON THE RISE
ARTICLE JANINE FRANK PHOTOGRAPHY COLLEEN KELLY
T
he dictionary definition of bread is “food or sustenance.” Any thesaurus lists similar life sustaining synonyms as well. Therefore, by definition, bread = nourishing food. Clearly, this floury fare has earned a lofty position in the arsenal of modern eating. A veritable gastronomical giant. Indeed, bread has been around for a very, very long time. It's thought to have originated 30,000 years ago and is likely the reason humans gave up the hunting-foraging lifestyle. Nomads no more, people have been baking and breaking bread for millenia. Despite major advances in commercial baking and packaging, many people today are finding they prefer a more old-school, artisinal product and the simple, wholesome ingredients that go along with it. Enter Moxie Bread Co., Louisville's newest bakery darling. Situated in an historic Victorian home on downtown Main Street's most visible corner, Moxie came out swinging last summer and has been a heavyweight contender ever since. Moxie, so named for its courage and spunk, features European style baking with old world practices. Included in those is on-site flour milling and a slow fermentation process that imbues CONTINUED >
38
Boulder Lifestyle | January 2016
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Locally Owned
(CON TI N U ED)
the breads with a extra nourishment and a heartier taste, while making the bread more easily digestible. The bakery was founded by Andy Clark, who honed his baking skills in prior jobs at Whole Foods Market and Udi's Bakery, among others. He started Moxie because he craved the freedom to impulsively create new and unique offerings in an intimate setting. This self-described “extroverted introvert” says he likes to be “in the background watching beautiful things happen.” A look around the place reveals the bakery's intentions to bring a rustic and simple feel to the whole undertaking. From creaky floorboards to the antique potbelly stove standing sentinel in the front dining room, everything here feels timeworn and Old World authentic. Bakers racks and the counter display are brimming with fresh loaves and baguettes: Farmhaus Whole Wheat, Barley Oat, Ciabattas, and a couple of Ryes - some loaves swelling to the diameter of large hubcaps and priced at $3-$8 per loaf. The bakery is open for breakfast and lunch and features a unique assortment of pastries and savory goodies hailing from around the world, including a very authentic bialy, a lesser-known relative of the bagel. Daily offerings change, but typically include muffins, bread pudding and cookies that somehow manage to be deliciously chewy and crispy at the same time. But the pièce de resistance, a raison d'etre perhaps, of this establishment is a little buttery pastry called the Kougin Amann. About the size of a dinner roll, it features flaky croissant-like layers topped with carmelized sugar giving it a burnished golden top. “It's a really delicious base from which you can kind of do anything,” Clark says. Variations include peaches, blood orange and chocolate, persimmon, and recently candied yam. This pastry traces its origins to the Brittany region of France and is found in only a handful of bakeries in the U.S. Moxie also offers a lunchtime selection of sandwiches and recently added soup to its menu. And not to be overlooked by the din and delight of all the baked goods, Moxie features a full cafe-style menu of coffees and teas. With a new full-time barista and locally sourced beans, Clark is very proud of how far their coffee offerings have come since opening. Hint: go “off-menu” and order the Ganache Mocha, which is made with Colombian dark chocolate. If you visit on a Saturday at lunchtime you can catch some live piano. At other times, music is always encouraged. Grab a guitar or banjo off a hook on the wall and jam. Or just chat with the remarkably welcoming and knowledgeable staff.
“What we've done here is create a community hub, a hearth where you can go and warm your feet,” Clark says. “My dream was that it would be a place where people could hang out, talk to each other, meet each other. That has really happened in spades and I'm proud to be a part of that.”
40
Boulder Lifestyle | January 2016
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Artist’s Palette
Homegrown
IN THE WORKSHOP WITH DAN SMITH BY KATE MANZ
PHOTOGRAPHY BY ALEXANDER GABRIEL
“Woodturning is this beautiful combination of creativit y, physical and mental control, and very challenging. This combination has always been irresistible to me.”
A
“Sometimes the wood leads you, sometimes it follows, other times it’s a battle and you just need to walk away and come back when you’re in a better state of mind. It really is an enjoyable experience in and of itself, and unlike many other activities, when you’re done there is actually something to show for the effort.”
42
Boulder Lifestyle | January 2016
n impromptu purchase has been inspiring Dan Smith for eight years when he purchased his first lathe. Initially, Smith didn’t know how to work with wood, but throughout the years he has been perfecting his craft and the wood keeps turning. Smith practices as much freehand as possible; making his work without limits. Woodturning allows for creativity to trump over analytics, which is the reason this craft has resonated with him. Embracing the zen in life that is so often overlooked and a challenge to hold creates beautiful, transformative pieces of art. The discipline of woodturning is something that Smith will continue to challenge himself with, because in the world of art, there's no such thing as perfection.
WHAT DREW YOU TO THE WOOD CARVING CRAFT AND HOW DID YOU GET STARTED?
We call what I do "woodturning," instead of wood carving. The two disciplines use different tools and techniques, although there are many wonderful woodturners that also carve on their turned pieces to some truly impressive results. Colorado's own Trent Bosch comes to mind, although the pinnacle is the French turner Alain Mailland. In wood carving, the wood is static, and the force is applied to the tools to remove the wood. In woodturning, a lathe turns the wood at high speed, say 500 to 3000 RPMs depending on the size of the piece, and the tool, supported by a tool rest, moves relatively slowly across surface of the wood to shape it. So the lathe provides the power by spinning the wood. Back to your question, I was outfitting a speaker building wood shop when I purchased my first lathe. It was really on a whim. I had actually never used a lathe before I bought my first, but when I saw a video of Richard Raffan, a famous Australian turner, it just looked "right." Woodturning is this beautiful combination of creativity, physical and mental control, and very challenging. This combination CONTINUED > of has always been irresistible to me.
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WHY BOWLS AND VASES?
One of the aspects of the type of woodturning that I enjoy is that it requires little measuring, that is, it is more creative than analytical, which is very different from other types of woodworking. Also, it is a nice contract to and break from the patent work I do at CableLabs, which is highly technical and cerebral in nature. When turning a bowl or a vase (what turners call a "hollow form") the material is turned away until a pleasing shape remains...that's it. Sometimes the wood leads you, sometimes it follows, other times it's a battle and you just need to walk away and come back when you're in a better state of mind. It really is an enjoyable experience in and of itself, and unlike many other activities, when you’re done there is actually something to show for the effort. That said, there are other aspects of woodturning that I enjoy, like making tops (which Sawyer usually ends up with) and boxes (which my wife calls lidded cylinders). There are also others aspects that, for now, frustrate me to no end, such as thread chasing and turning really large and deep hollow forms. But as long as there are areas of turning that I can improve in then it will hold my attention.
the process 1
I first pick a tree and use a chain saw to cut it into the large pieces.
WHERE DO YOU DRAW INSPIRATION FROM?
That is hard because for such a simple act there are so many dimensions and the sources of my inspiration has changed over time. In regard to shape and form, I am inspired by the great turners, like Alain Mailland (of France) and Cindy Drozda (also of Boulder) for their unsurpassed ornate and detailed work, and others like Glenn Lucas (of Ireland) for his simplistic elegance. I have also started looking at areas of design and art that resonate with me, such the clean lines of art deco, forms found in nature and modern pottery.
The tools are sharpened 5-15 times during the process.
2
HOW LONG HAVE YOU BEEN WOODTURNING?
I started when my wife was pregnant with our son Sawyer, so that was eight years ago. I had been rock climbing quite a bit up until that point. Turning was a great and engaging past time and, unlike climbing, kept me close to home and to my family. It still is and now Sawyer joins me in the shop turning chess pieces on the lathe and carving canoes with the tools that have been collecting dust since I started turning.
Next I place the bowl blank on the lathe "between centers," which means the log pinched between the lathe's head stock and the tail stock.
3
WHAT IS YOUR DAY JOB?
I have actually been doing patent work at a law firm for the past seven years as a technical specialist (an unregistered patent draft person), but have had to have a "registered agent" review my work before one of my patents gets filed. I moved to CableLabs 5 months ago doing the same work. 44
Boulder Lifestyle | January 2016
The tool rest, which supports the tool is then moved in as close as possible. The lathe is revved to a nice fast pace and the shaping of the outside begins.
4
6
After the inside is rough turned and the bowl has a nice thick wall. I place the rough bowl inside a paper bag with wood shavings for 6 - 12 months so it drys from 30-40 percent moisture content to under 10 percent, but very slowly.
5
The bowl then rests for another few months to ensure it won't crack.
When I am satisfied the bowl is stable I turn away the tenon that held it on the lathe, sand the bottom and apply a finish.
I then sand the bowl on the lathe, using a drill with a sanding pad.
January 2016 | Boulder Lifestyle
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Boulder Lifestyle | January 2016
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In Iceland
The self-proclaimed foodie always tries to go out and try something new. Sure, you’ve had traditional Thai, maybe even dishes originally from Morocco. But have you ever enjoyed a dish from Iceland? If not, you really should. ARTICLE DANA LAPINEL | RECIPE AND PHOTOGRAPHY ASHLAE WARNER OF OH, LADYCAKES
T
here’s something exciting about trying a new recipe or a different type of food from around the world. And yes, it would be ideal to get a taste of Icelandic by actually venturing to one of the most magical places in Europe where it’s rumored elves live, but until summer vacation rolls around, food and travel blogger Ashlae Warner of Oh, Ladycakes will be your guide to the Land of Fire & Ice, or at least provide a delicious recipe to try at home. Ashlae visited Iceland in May of 2012 and again in November of 2014. Reykjavík remains one of her favorite capi-
48
Boulder Lifestyle | January 2016
tol cities she has visited; that in large part has to do with the new Nordic cuisine. “Not only is it highly walkable and visually stunning, but I’m 99.9 percent positive it’s impossible to get a bad meal or sub-par cup of coffee in that little city,” says Ashlae. With a new respect for what can be done with root vegetables, Ashlae came home with a perfected Icelandic Vegetable and Oat soup. Perfect comfort food for sheltered nights by a warm fire. OhLadycakes.com
ICELANDIC VEGETABLE AND OAT SOAP INGREDIENTS
• 3 to 4 tablespoons extra-virgin olive oil • 1 small yellow onion finely chopped • 1 medium leeks trimmed and thinly sliced • 3 to 4 garlic cloves minced • 10 cremini mushrooms thinly sliced • 3 to 4 medium carrots cut into 1/4-inch slices • 6 to 8 cups water or low-sodium vegetable broth • 2 medium Yukon Gold potato small dice • 2 cups cauliflower florets • 1 medium dried bay leaf • 1/4 cup old-fashioned rolled oats • 1 cup finely chopped kale optional INSTRUCTIONS
Heat the olive oil in a large, heavy bottom saucepan over medium heat. Once heated, add the onions and leeks; cook for 5 to 6 minutes, until the onions are soft and transparent. Add the garlic and mushrooms, then cook for an additional 2 to 3 minutes. Add the carrots and sauté for 1 to 2 minutes, just until lightly fragrant, then cover with 6 cups of water. Add the potatoes, cauliflower, and bay leaf and bring to a boil. Reduce heat to low, cover, and cook at a simmer for upwards of 2 hours. After two hours, add the oats and kale and continue cooking for 10 to 15 minutes. Season with a few heavy pinches of sea salt and serve with fresh ground pepper.
January 2016 | Boulder Lifestyle
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Real Food The Kitchen Community is building a food revolution starting at the roots. Photo Colleen Kelly 52
Boulder Lifestyle | January 2016
Da vis Ti ll y
Ph
o to gra
phy
ARTICLE DANA LAPINEL | PHOTOGRAPHY THE KITCHEN COMMUNITY
H
ave you heard of that old saying, “You are what you eat?” Or maybe this one: “The children are the future.” These two simple truisms are often overlooked. They may be known and often times heard, but there’s no significant motivation to abide by these simple words of wisdom. Kimbal Musk and Hugo Matheson, Colorado founding fathers of the farm-to-table movement, took action to not just follow one of these phrases, but both. They’ve created The Kitchen Community, a non-profit founded in 2011 that builds outdoor Learning Gardens across the U.S., teaching students about healthier food choices and ultimately building stronger communities through food.
TECH ROOTS
To start things off, there’s a whole other life behind the story of The Kitchen Community. We may have caught your ear at ‘Musk.’ The Musk we’re talking about is the younger brother of Elon Musk, who is the mind behind PayPal, Tesla Motors and SpaceX. Kimbal Musk was on board with all of these innovative companies since day one. It’s clear that the entrepreneurial spirit runs deep in the family. Both brothers have ideas of changing the world for the better.
“Getting involved with the internet, especially in the late
“Getting involved with the internet, especially in the 90s, was very, very exciting and I wouldn’t change anylate very, very exciting I wouldn’t thing 90s, aboutwas those experiences, but my and passion has al- change anything about those ways been food, ” says Musk.experiences, but my passion has always been food,” says Musk. South African-born and now Boulderite Kimbal Musk shied away from the sultans of Silicon Valley (although he’s still on the board for Tesla and SpaceX) and decided to pursue his childhood interest – food. “Growing up, I cooked in the house, and when I cooked everyone would sit down and eat, and it was just kind of the way I connected with my family,” says Musk. “The moment Elon and I sold our first internet company I knew I wanted to pursue food and become a trained chef.” So that’s just what he did. Musk moved across the country to New York City to pursue his passion. “I moved to New York and lived only a few blocks from the French Culinary Institute, so I decided to enroll. For a year I spent six hours a day being verbally abused by master chefs. In the class of 18, only six of us graduated,” says Musk. CONTINUED >
January 2016 | Boulder Lifestyle
53
REAL FOOD
(CON TI N U ED)
DOG MEET DOG WORLD
WHAT’S COOKING
After graduating in mid-2001 and officially achieving his childhood dream, Musk knew what he had to do next: open his own restaurant. The perfect foodie destination? Boulder, Colorado. After only a week of living in Boulder, Musk’s black lab freed himself from the leash on Pearl Street and caught the attention of an Englishman at a local coffee joint. Call it what you will, but most people call it fate that Musk met Hugo Matheson. Matheson had recently moved to Boulder from England to accept a job as an executive chef at a local restaurant, and the two fellow chefs naturally became chummy. Matheson then invited Musk over to his house for dinner. With Musk’s NYC, French-trained background he was pleasantly surprised with the simple and casual dinner Matheson created in his kitchen that night. “It was completely different than what I learned in New York, where you’d spend six hours preparing and cooking something,” says Musk. Musk jumped at the opportunity to work under Matheson’s tutelage and landed a job as a line cook. They worked together for a year until eventually in March 2004 the pair opened their own restaurant with the goal to serve simple, healthy cuisine.
The name the two chefs settled on established the preface for the restaurant: The Kitchen. Simple, honest menu options you could cook in your own kitchen. Unlike other restaurants in 2004, The Kitchen only used high-quality, fresh ingredients from local vendors and farmers, which made the simple recipes taste amazing. Now in 2015, farm-to-table is a household name, but it’s safe to credit The Kitchen, Musk and Matheson as the forefront innovators who met the new demand for real food. “I would say that my mother was the largest influence in what I do. Then Rose Grey and Ruth Rodgers gave me faith you could build a business while buying the produce you want. It was opposite to buying as cheap as you can,” says Matheson. A NEW VISION
It didn’t take long for the Boulder community to realize fresh is best, and for Musk and Matheson to recognize that restaurants can (and do) impact the food culture. With this realization, their vision expanded to tackling a pressing problem in the United States: obesity. Something that started to skyrocket in the mid-90s and 10 years later in early 2005 had become a full-blown epidemic. CONTINUED >
54
Boulder Lifestyle | January 2016
Davis Tilly Photography
January 2016 | Boulder Lifestyle
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REAL FOOD
(CON TI N U ED)
Davis Tilly Photography
Davis Tilly Photography 58
Boulder Lifestyle | January 2016
Enter The Kitchen Next Door. Similar in style to The Kitchen, Next Door is faster, less expensive and filled with community tables for getting to know your neighbors and taking care of families. Musk wanted to create a greater and healthier community through food. Starting with the kids. Building upon the mission of the Kitchen Next Door, Musk and Matheson had a new idea to clean up our nation’s food system and affect communities on a larger scale. “I broke my neck in 2010 and decided to put all my time and energy into my passion for a world thriving on real food. Hugo and I had been supporting a school garden program called Growe Foundation in Boulder - a wonderful organization that we still support to this day. I wanted to continue reaching kids in schools but go about it a bit differently to make a larger impact in areas of the country who are in food deserts,” says Musk. That’s when after researching the best options, Jen Lewin designed The Kitchen Community Learning Gardens. The gardens are outdoor classrooms that introduce kids to healthy, nutritious food and education on gardening.
“I believe that by increasing kids’ exposure and prefer-
“I believe that by increasing kids’ exposure and preference for step fruits and avegetables, we can them take the first first toward healthier lifestyle, ” sayshelp Musk. step toward a healthier lifestyle,” says Musk. ence for fruits and vegetables, we can help them take the
Since 2011 when the operation first started, there are now 260 Learning Gardens in schools across Colorado, Chicago, Los Angeles and Memphis. The Kitchen Community is successfully reaching more than 140,000 students every day. “We hope to make even more impact by building 1,000 Learning Gardens in schools across 10 communities by 2020,” says Matheson. Not only is this local non-profit planting the seed for improving childhood nutrition, but the initiative also helps with socialization and student achievement. Tackling childhood obesity is the underlying goal, but they are taking a more grounded approach. “We are hoping to build healthy behaviors over time, as well as increasing student academic engagement and increasing kids’ knowledge and likability of fruits and vegetables,” says Matheson. Because the children are the future, and you are what you eat.
January 2016 | Boulder Lifestyle
59
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Enhancing Life Through Fitness:
ARTICLE EMILY O’BRIEN | PHOTOGRAPHY KELSEY HUFFER
S
ome days being a non-pro-adventure-climber-triathlete-marathon-runner makes you feel in the minority when you live in Boulder. While the truth of the matter is that many of us might not get paid to train, most of us want to look like we do! Luckily Gary Berg is here to help. He opened Boulder CrossFit three years ago because of his strong passion for teaching and coaching CrossFit methodologies. He's avid about “enhancing everyday life.” “CrossFit is old-fashioned weight lifting and cardio mixed together. It’s also about a sense of belonging and community. When you come into the gym and everyone is trying to get better—together—that’s what it’s all about,” Berg says. Workouts are high in intensity and constantly varied. Movements mimic those found in every day life, yet they’re performed quickly and some are even completed with weights. “We keep the weights very light until you’re really good at it to keep it safe. Safety trumps everything that we do,” Berg says. Classes are kept small to help aid in community building and range from 3-12 people at a time. “Sometimes you’ll see advanced athletes help assist the rookies,” Berg says. He goes on to add that his gym is unlike a traditional one; there are no mirrors or machines. And when they say CrossFit is for everyone, they mean it. From couch potatoes and cubical dwellers to active athletes, all are welcome. In fact, Boulder CrossFit even has a large population of members who are over 55. Take Carol for instance. She’s 72-years-old and started doing CrossFit when her son was in town visiting; he was a regular member back in his home base of Texas. He brought her in one day for a workout and then gifted her a three-month membership. “After about a month, you could see this paradigm shift in her and her mindset just changed," Berg says. "She wanted to climb to the top of our rope, but had never done that before—not even in elementary school." So they put together a plan for Carol and little by little she started learning how to climb up safely. After three months of steady training, she did it. “Everyone in the room could feel the emotion of what that meant to her," Berg says. "To see Carol do that, that’s what CrossFit is about. She was glowing; it’s impacted her life." CONTINUED >
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Boulder Lifestyle | January 2016
BOULDER CROSSFIT
2480 49th St. 720.684.9667 BoulderCrossFit.com
January 2016 | Boulder Lifestyle
63
ENHANCING LIFE THROUGH FITNESS (CON TI N U ED)
A typical class includes a group warm up, a skill component, an explanation and demonstration of
STEP 1
the workout and then the workout itself. Here’s one you can try at home shown by the community at Boulder Crossfit.
STEP 2 64
Boulder Lifestyle | January 2016
F A B R I C AT I N G YOUR DREAMS
STEP 3
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Tech Savvy
Food: THERE’S AN APP FOR THAT I
t’s no surprise that food-related apps have sprung out of Boulder considering the city’s cu-
ARTICLE LISA GROVE
linary creativity alongside its entrepreneurial spirit in the tech sector. An intersection of the
city’s diverse food scene and innovative tech focus, food-related apps fostered in Boulder continue to grow in popularity, reach and focus. Here is a peek at what some of Boulder’s best homegrown food apps.
LUNCHER
FALLING FRUIT
NOURISHED GRAIN-FREE RECIPES
Scroll through your Instagram feed and I’d
Falling Fruit has grown significantly since
wager that a photo of a mouth-watering food
its humble Boulder beginnings in March 2013.
Being a foodie while dealing with di-
dish appears within seconds.
Having grown from a local to an international
etary restrictions can be challenging,
“ The food movement has blown up in
database, Falling Fruit consolidates informa-
especially when you want to find stom-
so many different ways," says Jim Heekin,
tion from cities and users to create a compre-
ach growl-inducing recipes that fit your
co-founder of Luncher. "Social media is a
hensive edible map of where foragers can find
needs. Solving this problem for people on
big part of that."
food-bearing plants within their own cities.
grain-free diets, Michele Spring, creator of
Taking photos of our food is a phenom-
Launching a mobile app to supple-
Nourished Grain-Free Recipes, designed
enon that Luncher, an app that pits lunch-
ment their website in June 2015 to facili-
an app in 2013 that takes the grain-free
goers across the nation against each oth-
tate growth was a clear next step for the
lifestyle and makes it accessible and ex-
er in a daily competition for “ Top Lunch,”
app’s founders.
citing for users.
“We want people to interact with the
Drawing from personal experience liv-
Targeted mainly at working people in
giant base of edible plants that we’ve
ing with a grain-free lifestyle, Spring hopes
urban areas, Luncher users submit a pho-
created,” says Ethan Welty, co-founder of
to educate users with bountiful grain-free
to of their lunch then vote on that day’s
Falling Fruit.
recipes. The myriad ways you can search
takes to the next level.
most appetizing lunch. Turning eating
Users can now add more accurate, real
through the catalog of information to find
lunch into a competitive venture, the app
time data and observations to the map
recipes to fit your needs encourages users to
pushes users to be bold and adventurous
on-the-go, making it an even more com-
be excited about their options.
in their lunch choices.
prehensive resource. Falling Fruit also
With about 400 people participating on
aims to encourage beginners to explore
the app each day (between 100-200 of them
the opportunities abundant in the natural
submit photo entries) Heekin sees an even
food that surrounds them.
wider application for Luncher in the future.
66
Boulder Lifestyle | January 2016
wine wednesdays! Stop in every Wednesday, from 5:30 to 7:00 pm, to sample four different wines from our monthly newsletter or special bottles from our store. These are wines we are proud of, wines that stimulate the palate, excite the imagination, and showcase a range of styles. And to make it even better the tastings are always free! 15% off on bottles we are sampling for those attending the in-store tasting.
2690 Broadway 路 303.443.6761 路 www.boulderwine.com
life is a journey that starts and ends with family
Providing exceptional estate planning. At Flatiron Legal Advisors, we know that planning for the future can be challenging, so we strive to make the process efficient and understandable for our clients. We provide thoughtful guidance to help you prepare for the future, from estate plans to protect your family and children to tax and asset protection planning for business owners.
Call us today at 303.586.1961 to schedule your free initial consultation or estate plan review. 3393 Iris Ave., Suite 110 Boulder, CO 80301
flatironlegal.com
Dave Rich, Attorney
January 2016 | Boulder Lifestyle
67
Healthy Lifestyle
Natural Remedies JUST IN TIME FOR COLD AND FLU SEASON
ARTICLE AND PHOTOGRAPHY SAM ALVIANI
W
inter is here, and with it, that cool, crisp air and the ever contemptible cold and flu season. In the days of yore, a kitchen
or pantry would be stocked with herbs, tinctures and teas that could rally to battle any range of ailments and illnesses — in North America specifically, a wealth of ancient herbal traditions survived the flood of new settlers in the early 17th century. The same plants and herbs cov-
eted by those traditions — like nettle, mint, yarrow, and chamomile — were the original healers, and the foundation for modern medicine, from homemade to store-bought remedies. No matter where you live, if you take a look outside chances are you’ll have access to a host of flora and fauna that pack a beneficial punch. Juniper, for example, is a common shrub with berries that act as a powerful antiseptic. Crabapples are chock-full of vitamin C. Harvesting plants from the wild can yield ingredients for anything from tea to cough syrup, all that can be crafted in your own kitchen. If you take a look outside only to see a brick wall and a view into your neighbor’s bathroom, you can still make your own seasonal cure-alls — just use a reputable resource like Mountain Rose Herbals or Frontier Co-op to find high-quality ingredients in bulk. Beyond the science-experiment novelty of creating your own natural remedies, it’s a healthy, economical alternative to the drugstore dash. “There’s an energy of self-care around making your own remedies, and it’s proven to help you heal faster,” explains Shae Whitney, founder of Colorado-based DRAM Apothecary. “In the fall, you can harvest elderberry, chokecherry, rosehips, any kind of pine [EXCEPT for Ponderosa Pine — that one's toxic] are all good for cough and colds, just to name a few. This is a belief in many cultures — what you need to heal you usually grows in your backyard, you just need to look for it.” Here, you’ll find three of Shae’s recipes for healing at home, whether you decide to get out there and forage locally (‘tis the season!) or source from your trusty herbalist. CONTINUED >
68
Boulder Lifestyle | January 2016
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69
Healthy Lifestyle
(CON TI N U ED)
H HOP-INFUSED BODY OIL For dry skin relief
p o
Hops aren’t just found in your pint glass — they have nourishing properties for your skin and can be found growing in alleyways and historic districts. You can also find them at your local brew store. “Hops naturally contain constituents that can inhibit the enzymes in skin that cause aging,” explains Shae. “For this reason, they’re a wonderful addition to your winter self-care game when skin can become more stressed due to harsh temperatures and dry weather.” INGREDIENTS:
Oil: olive, apricot, jojoba, or a blend of all three Hops, de-stemmed, rinsed, and dried well Essential oil. Before you settle on a scent, test a small drop on your bare skin. Some essential oils can be harsh to some people. INSTRUCTIONS:
Cut stems from hops and rinse in a strainer. Let air dry until they are completely dry, or dry them in an oven set low at 150 degrees with the oven door slightly cracked. Fill a Mason jar or glass bottle with hops, then pour oil in until it covers the hops entirely. Use a solar infusion (that is, let the jar sit in the sun and infuse for a day) then strain out the hops and return oil to your jar. Apply to skin as desired.
Check out DRAM Apothecary's website at DramApothecary.com to learn more about their humble Denver beginnings, their Western heritage history, and their future expansions in the historic (and
ELDERBERRY COUGH SYRUP For immunity, colds, and coughs
Elderberries and chokecherries are packed with vitamin
haunted) frontier town of Silver Plume, Colorado.
C and when boiled down, make a potent syrup for coughs and
This article originally appeared on the Huckberry Journal, Huckberry.com/Journal Huckberry is an e-commerce site and online magazine that inspires active, adventurous, and stylish lives.
are great in late September and early October, but you’ll be able
colds. If you’re planning on hunting them down, chokecherries to find them in the wild up to the first frost of the season. Using local honey instead of sugar helps fight location-based illness, such as seasonal allergies.
70
s
Boulder Lifestyle | January 2016
“Berries contain high levels of antioxidants which help the body build immunity and clear out toxins,” says Shae. If you’re already susceptible to winter illness such as the flu, it’s a wise move to have a bottle of elderberry syrup on hand. Bonus points — chokecherry and elderberry syrups taste delicious! INGREDIENTS:
2 cups water 1 cup elderberries or chokecherries 1 cup sugar or ¾ cup honey 2 vanilla beans ½ tablespoon cinnamon INSTRUCTIONS:
r
Add water and berries to a saucepan and boil on high until the berries fall away from their seeds. Remove, strain through a fine sieve, then return to saucepan and bring to a boil again. Scrape any foam that collects at the top and discard. Add sugar or honey, cinnamon, and vanilla beans (split the beans to allow the seeds to disperse). Reduce to desired thickness. Sanitize the bottle you’ll be storing your syrup in by running it through the dishwasher once or washing with hot, soapy water before bottling. The syrup keeps for one year in a cool place out of sunlight or in the fridge.
y
CONTINUED >
u
p
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January 2016 | Boulder Lifestyle
71
Healthy Lifestyle
(CON TI N U ED)
JUNIPER & ROSEHIPS TEA For immunity and to soothe sore throats
t
A cup of tea is as beneficial as it is comforting. The 1:1 formula makes for an easy way to play with the scale of this recipe, depending on how much you find yourself drinking in the colder months. Juniper and rosehips are in season late summer through late spring, with rosehips getting sweeter as they remain on the branch and dry in the sun. “Tea doesn’t have to be complicated or fancy to offer healing benefits,” Shae explains. “It’s one of the best ways to make use of medicinal plants as all you need is hot water. You can use fresh or dried plants, but if you’ll be drying them for the season be sure to provide a space with ample airflow to avoid molding.” INGREDIENTS:
1 part juniper berries 1 part ground rosehips
e
INSTRUCTIONS:
Pick juniper and rosehips and dry thoroughly, then grind with a mortar and pestle or in a food processor on its lowest setting. If you buy your herbs, they’ll likely do this work for you. Toss herbs together and feel free to add other favorites like peppermint (warms the body and settles the stomach), nettles (source of
a
calcium), or fir needles (great for lung health.) Brew to your liking in a tea press or individual tea infuser for at least 10 minutes.
Wishing You a Joyous Holiday Season
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john.young@raymondjames.com 2355 Canyon Blvd., Suite #104 | Boulder, Colorado 80302 Securities offered through Raymond James Financial Services, Inc., member FINRA/SIPC
72
Boulder Lifestyle | January 2016
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YOUR LOCAL
GENERAL STORE FAMILY PRIDE
Located at Arapahoe and 95th Street in the Atlas Valley Shopping Center January 2016 | Boulder Lifestyle
73
Hot Spot
LE
GRAPHY CO HOTO LL DP N EE A N
AR TI C 74
Boulder Lifestyle | January 2016
Y LL KE
On the Streets
N
ow that the holidays have passed, we can breathe a sigh of relief at not having to taste another snowman shaped sugar cookie or stomach Aunt Martha’s famous fruitcake for
another 12 months. In celebration of a new year, we surveyed our staff for some local hotspots that we haven’t previously profiled. Coming out on top were Il Pastaio, Zo Ma Ma and Taco Junky & Tequila Bar, who graciously hosted us for a sampling of their signature dishes.
TACO JUNKY & TEQUILA BAR
Evey Caravello, this 9-month new cozy, mod-
The Hill just got much spicier! Taco Junky &
ern marvel is contrastingly located adjacent
Tequila Bar specializes in, fittingly, gourmet
to The Sink (Boulder’s oldest bar). A lively
style tacos and infused tequilas. Owned by
addition to The Hill, Taco Junky is not just for
Toula Georgakopoulos, Mike Caravello and
CU students. Offering daily specials and a Friday Flight Night, Taco Junky
Taco Junky a Bar & Tequil
has all the makings for a true Boulder hotspot. We sampled the Pot-Toc, Bulgogi and Cayman tacos alongside a habanero-infused tequila margarita accompanied by upbeat tunes and an exuberant staff. 1149 13th St. TacoJunky.com IL PASTAIO
Situated somewhat surpris-
Marta Oreamuno are as much of a staple as
ingly in a strip mall off Arap-
the pasta itself, eating meals at the restau-
ahoe Avenue just shy of the
rant almost daily. Mariano Oreamuno, sec-
29th Street Mall, Il Pastaio
ond generation of the mom-and-pop found-
recently celebrated its 15th
ers, cites community as the driving force
anniversary. An Italian joint
behind the success of Il Pastaio: “Over the
with Costa Rican influence, Il
CONTINUED >
Pastaio makes all pastas and sauces in house. Founders Giuseppe and
Il Pastaio January 2016 | Boulder Lifestyle
75
Hot Spot
(CON TI N UED)
years we've made so many friends that now have come to be family to
BARRIS
LASER & SKINCARE
Protect & Hydrate on the slopes UV radiation exposure increases 4-5% with every 1,000 feet above sea level
us. It is our pleasure to share the old-world Italian staple of fresh pasta with Boulder.” 3075 Arapahoe Ave. IlPastaioBoulder.com ZOE MA MA
A Boulder staple for un-Americanized Asian street-food sits cozily off Pearl Street's West End. Zoe Ma Ma was opened by Edwin Zoe six years ago, and would not be possible without 'ma ma.' You read that right - THE Zoe Ma Ma (Edwin's mother) is the inspiration behind Zoe's organic dishes filled with Asian flavor and "real" ingredients. Potstickers, dumpling and noodle dishes galore grace the menu at both the Boulder and Denver Union Station locations. Perfect for a quick bite in between meetings or an afternoon catch-up, Zoe Ma Ma is a quintessential crowd pleaser. 2010 10th St. ZoeMaMa.com
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Boulder Lifestyle | January 2016
Zoe Ma Ma
January 2016 | Boulder Lifestyle
77
Trend Setter
The Suitable D Man
ress for success. That old saying has been used for ages because there’s some truth behind those words of wisdom. If you
want to stand out in the crowd – and not abide by the basic office
PHOTOGRAPHY COLLEEN KELLY SUIT & ACCESSORIES ANDRISEN MORTON MODEL DAVID DIGIANNANTONIO
dress code – the little details make all the difference. Andrisen Morton selected a modern suit fit for the season, and the
well-dressed man. “Suits are not timeless…suits today are closer to the body – trimmer,
shorter, cap or soft shoulder. Trousers now have a trimmer thigh, narrower bottom and the length should just touch the shoe,” says Craig Andrisen. According to Andrisen a well-dressed must-have is, “wearing the right model that fits your body. Better the quality – a better fit.”
MIX N’ DON’T MATCH
An easy way to stand out of the crowd is incorporating a patterned gutsy shirt and a textured woven tie. No need for a tie accessory with this look; the skinny tie does all of the talking. Shirt $495 ISAIA | Tie $265 Brunello Cucinelli Suit $2,795 Ermenegildo Zegna
FOR THE SOLE
Only black, brown or burgundy will do when it comes to a professional setting. There’s no rules against mixing an ombre black with brown, though. Lose the laces, embrace a chunky sole and the final touch to a narrow pant is the practice of cuffing pants. Not only does it protect the fabric from the streets but also it’s a modern look your grandpa might not understand.
POCKET SQUARE PANACHE
When it comes to a polished look, take careful consideration of the little details. Stuff a retro-patterned pocket square into your lapel jacket to personalize your look – solid colors, or patterned. It’s old school cool because some staples never die. Shirt $495 ISAIA | Pocket Square $180 Brunello Cucinelli | Tie $265 Brunello Cucinelli | Suit $2,795 Ermenegildo Zegna
Shoes $795 Di Bianco
BEAUTY & THE BELT
A good leather belt is the last thing to put on, but the first thing to get noticed. A belt should match the color of shoes so you get a clean, minimalist look that brings the whole look together. Also if you have accessories like cuff links or a watch, make sure the belt buckle has the same color finish. Belt $295 W. Kleinberg 78
Boulder Lifestyle | January 2016
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January 2016 | Boulder Lifestyle
79
Local Limelight
SING ARTICLE ANDY MANZ
T
he year 2015 marked 50 incredible years on the road to unlimited devotion with the Grateful Dead. To close out this remarkable musical career, the band billed a series of five farewell shows to close this chapter of their legacy. Two shows in Santa Clara, then three shows in Chicago, over the Fourth of July weekend. Aside from the “core four” members, the Fare Thee Well lineup also consisted of Jeff Chimenti (keys), Bruce Hornsby (keys & vocals), and the most intriguing free agent acquisition, Phish guitarist, Trey Anastasio. As Boulder resident Ben Baruch was watching the live video stream of the first Santa Clara show, he turned to a friend and exclaimed, “Let Trey sing!” Baruch’s frustration was a result of Anastasio only taking lead vocals on two of the opening night’s songs. After he and his friends had a good laugh, he decided to take it upon himself to make some “Let Trey Sing” t-shirts. What we haven’t discussed yet is that Baruch is in the music management and festival promoting business and is very close with various people within the Phish and Grateful Dead teams. Initially, Baruch saw this shirt as a little joke that he would give out to some industry friends in the parking lot (which he did the first two nights). On the morning of the last show, Ben still had at least 50 shirts left in his hotel. At breakfast, Ben was eating with some friends who were very close to Bob Weir, and several requested shirts of their own. That night, Baruch enjoyed a glorious evening under the stars, as the boys on stage played their final show.
80
Boulder Lifestyle | January 2016
When the encore came around, Baruch’s phone started buzzing like never before. Anyone watching the video stream at home could see that Bob Weir was coming out for the encore in a “Let Trey Sing” shirt. It wasn’t until the cameras at the show put it on the big screens that Baruch saw it and, in his own words, “pretty much lost it.” One of his favorite musicians of all time was wearing the shirt he made as a fun little idea. At that point, Baruch texted his assistant and had her make a website (LetTreySing.com), sent her the picture to put on it, and asked her to put them up for sale and they would order the quantities later. After that final show, Baruch found himself at an after-party where some of the band members and industry folks were hanging. Baruch gave his remaining shirts to some of the musicians. Once Baruch decided to sell the shirts, he immediately saw fit to donate all of the profits to charity. To this day, there have been thousands of “Let Trey Sing” shirts sold, and more than $20,000 raised for Phish’s Waterwheel Foundation and Grateful Dead’s Rex Foundation.
"It was pretty surreal to say the least, and still is to this day. I see so many people wearing them at every festival I go to and the many concerts that I attend.” - BEN BARUCH
January 2016 | Boulder Lifestyle
81
January Lifestyle Calendar
EVERY SUNDAY
Company, but also became Boulder’s Mayor and was the first Chairman of the Scientific Cultural Facilities District. BoulderHistory.org
JANUARY 13 BWLG PRESENTATION: A WOMAN'S GUIDE TO LEADERSHIP BOULDER CHAMBER OF COMMERCE
CHOCOLATE AND WINE PAIRING
Join the Boulder Chamber and the Business Women's Leadership
BOOKCLIFF VINEYARDS
Group for their first BWLG presentation of 2016. Audrey Nelson, PhD
Join BookCliff Vineyards for chocolate and
will be presenting the hands-on program, A Woman's Guide to Lead-
wine flights every Sunday until the end of
ership: Power, Communication and Credibility, which provides verbal
football season, and taste three wines per-
and nonverbal strategies to implement for greater success and satis-
fectly paired with three chocolates. They
faction in the workplace. BoulderChamber.com
have a flight of dry reds and a flight of dessert wines prepared for you. Come on
JANUARY 13
out and share this special experience with
THE ECONOMIC FORECAST:
your friends. BookCliffVineyards.com
BOULDER & BEYOND
JANUARY 3
BOULDER CHAMBER OF COMMERCE The Economic Forecast is the annual
THE PRAIRIE SCHOLARS AT LEFTHAND BREWERY'S BREWS
economic and business outlook event
AND TUNES
that
LEFTHAND BREWERY
economists highlighting the most up-
The Prairie Scholars, a songwriting duet formed in 2010 from the high
to-date forecasts for Boulder, the state
plains of Texas, is currently living and performing in Colorado. The
of Colorado and U.S. economies. Attendees have the opportunity to
band is made up of husband and wife duo, Andy and Jessica Ep-
engage with over 250 professionals, including Boulder business and
pler. Their hyper-prolific songwriting has been captured in multiple
community leaders. It will include the popular keynote presentation
all-original albums which have received glowing reviews, both locally
from CU-Boulder economist, Dr. Richard Wobbekind.
and internationally. LeftHandBrewing.com
BoulderChamber.com
JANUARY 9
JANUARY 16 & 17
PRAIRIE WINTER HIKE
ESTES PARK WINTER FESTIVAL
CAROLYN HOLMBERG PRESERVE
ESTES PARK
Join Boulder County volunteer naturalists for a driving tour of Boulder
Celebrate the winter season in Es-
County’s best areas to view birds of prey. You will carpool from the meet-
tes Park at the Estes Park Winter
ing place, search for raptors, learn about habitat and behavior, and work on
Festival. Sample local Colorado
observation and identification skills. Bring water, lunch, binoculars, spot-
wine and beer from over 30 differ-
ting scopes and a bird field guide if you have them. BoulderCounty.org
ent drink booths. Rocky Mountain
JANUARY 10 & 11
features
nationally-recognized
National Park will also be at the festival sharing their expert knowl-
TAKÁCS QUARTET
edge on outdoor winter adven-
CU BOULDER
tures, equipment demos, offering
The Grammy Award-winning chamber quartet has been moving audi-
winter safety tips and fun informa-
ences and selling out concerts for three decades at CU-Boulder. Their
tion about Rocky Mountain National Park. VisitEstesPark.com
irresistible blend of virtuosic technique and engaging personality has led The Guardian (London) to proclaim, “The Takács Quartet are matchless,
JANUARY 19
their supreme artistry manifest at every level.” Events.Colorado.edu
MAURA WEILER: CONTRITION
JANUARY 13
CHAUTAUQUA COMMUNITY HOUSE Penned in Boulder, Contrition is Maura Weiler’s bestselling debut nov-
BOULDER CONVERSATIONS: BOB GREENLEE
el. Drawing examples from films she helped develop, she’ll discuss
MUSEUM OF BOULDER
Hollywood’s current preference for books over original screenplays,
Bob Greenlee co-opened Boulder’s first brewpub, Walnut Brewery,
what makes a piece of literature cinematic, why some adaptations
and Rock Bottom restaurants in multiple locations. He also co-owned
work and others don’t, and how the process is currently unfolding for
the nation’s second oldest micro-brewery, Boulder Beer. Bob was
Contrition. Chautauqua.com
not only president and CEO of Black Hawk Gaming & Development 82
Boulder Lifestyle | January 2016
CONTINUED >
Experience a Taste of Modern Japan in the Heart of Downtown Boulder
NEW
K I TC H E N H O U R S
Pearl Street Patio, Sake Bar and Whiskey Lounge
Sunday through Thursday 1 1 am – 1 0 pm Friday & Saturday 1 1 am – Midnight
E AT
Exceptional Sushi and Globally influenced Japanese Food
F O L LO W U S
JapangoRestaurant @JapangoSushi
DRINK
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83
Lifestyle Calendar
(CON TI N U ED)
JANUARY 19 & 20
the eider duck. Inspired by Inuit ingenuity and the technology of
ISTITUTO FRASCA PER IL VINO
a feather, the film calls to implement energy solutions that work with
FRASCA FOOD & WINE
nature. Polar explorer Eric Larsen will lead a post-screening discus-
Join Bobby as he guides each class through a specific region and
sion. Chautauqua.com
wine style. Guests will participate in a two-hour wine intensive class, with three dates per session. Each class comes complete with work-
JANUARY 27
books and a specially-curated wine flight. This is a fantastic oppor-
MINDFUL PARENTING WITH DR. KRISTEN RACE
tunity to learn in an intimate setting from one of the wine industry's
BOULDER COUNTRY DAY GYM
most approachable teachers. FrascaFoodAndWine.com
Free and open to the public, Dr. Race fuses the science of the brain with simple mindfulness strategies for adults and children, all de-
JANUARY 20
signed to create resiliency towards stress. RSVP is encouraged at BoulderCountryDay.org.
ALL SCHOOL OPEN HOUSE BOULDER COUNTRY DAY SCHOOL
JANUARY 28
Boulder Country Day School is
OPUS ONE WINE DINNER
hosting an open house for the
THE GREENBRIAR INN
public. It is a great way to learn
Join the Greenbriar Inn for a
about Boulder Country Day
spectacular five-course tasting
School, their academic and arts
dinner featuring wines from
programs as well as to have a chance to meet faculty, administrators
Opus One. Founded by two
and other prospective families. BoulderCountryDay.org
wine industry icons, Robert Mondavi and Baron Philip Roth-
JANUARY 21
schild, Opus One Winery is truly a collaboration of the Old and New
DIAVOLO
World. The evening will be hosted by Opus One's regional manager,
CU BOULDER
Gina Voci and dinner highlights will include 1996 and 2000 vintages
Equal parts Cirque du Soleil, brilliant choreography and “architecture
as well as the Overture. Visit GreenbriarInn.com for reservations.
in motion,” Diavolo turns death-defying dancers free in super-sized playground of wheels, bowls and walls in a unique display of kinetic
JANUARY 29
drama. Events.Colorado.edu
BIFF GORE CHAUTAUQUA COMMUNITY HOUSE
JANUARY 22
Father, singer and Army veteran, Biff Gore’s timeless vocals breathe life
PEOPLE OF A FEATHER FILM SCREENING
into the rhythm and blues he knows so well. Singing a rendition of “A
CHAUTAUQUA COMMUNITY HOUSE
Change is Gonna Come” by Sam Cooke, Biff unanimously earned his
After seven winters in the Arctic, "People of a Feather" takes you into
position on season 6 of NBC’s “The Voice” battling his way to the final
the world of the Inuit and explores their ancient relationship with
note. Jason Hickman will accompany on lead guitar. Chautauqua.com
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Boulder Lifestyle | January 2016
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Parting Thoughts 1.
2.
4. 3.
IN THE CELLAR OF...
5. 6.
Photo Darcie Shively
WHO: BRETT ZIMMERMAN, MS WHAT: OWNER OF BOULDER WINE MERCHANT
BOULDERWINE.COM 1. NAPA VALLEY THEN AND NOW - This is a brand new, very in-depth book
4. 2012 DOMAINE DU COMTES LAFON ‘CLOS DE LA BARONNE,’ MEURSAULT
that was written by a friend of mine, Kelli White. Kelli and I worked together at
- The 2012 vintage was a small crop, but the wines are concentrated and juicy. This will
Domaine Select, an importer of fine wines in New York. Kelli is very talented
be a particularly great vintage for cellaring. The toasted vanilla and dried apple fruit
and this book is a cutting edge, up to date look at the region and its top pro-
flavors work seamlessly with the traditional fare of Burgundy. (Approachable from now
ducers. Beware, it is a very think book! Well worth the money.
to 5 years, but will certainly develop over the course of time. Best 10-12 years)
2. ZALTO GLASSWARE - I am a big believer that choosing the right wine
5. 2013 FRANCK BALTHAZAR ‘CHAILLOTS,’ CORNAS - The flavors are driven
glass has a huge impact on how a wine tastes, and is possibly the single most
by rich, blackberry and black cherry fruits with hints of smoked meat, blood, violets,
important factor to fully enjoying a glass of wine. The Zalto line of glasses and
and dried herbs both on the nose and palate. This is a brilliant wine with plenty of
decanters are among the finest made. They are extremely delicate and it is a
potential for those who are patient. (Best in 5-10 years, capable of 20 years.)
decadent experience to enjoy wine out of these beautiful glasses.
6. 2011 MASSOLINO BAROLO - Stylistically, Massolino Barolo wines offer amaz-
3. Boon “Lawn” - This is a gadget for drying baby bottles, but serves as a
ing power and detail. Classic flavors of tar, tobacco, and anise dress the lush core
fantastic wine glass drying rack. Especially for the delicate glasses such as
of sour cherry and dried strawberry fruit flavors. Firm tannins and high acidity will
Zalto. You may have to find this gadget on Amazon or Target, as it is not
make this wine a very long-lived cellar selection, but offers drinkability within the
typically found in a wine shop!
next 2-3 years. (Best in 5-8 years, but capable of aging 20 or more years in the cellar.)
86
Boulder Lifestyle | January 2016
LION POINT | BOULDER, CO
228 LION PT | BOULDER, CO
Conforming to the principles of the Passivhaus standard for energy efficiency, this home features a chemical free interior, superinsulation and airtight contruction.
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5+ Bedrooms 4 Bathrooms 14+ Acres Luxury Guest House
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$4,250,000
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