Embrace the spirit of gratitude with our November Thankful issue
HOW TO CRAFT A BEAUTIFUL THANKSGIVING CENTERPIECE
Gratitude: The Heart of Our Community
November is a time to embrace gratitude. Having gratitude has been shown to improve sleep, elevate mood, and even strengthen the immune system—just what we need during the colder months. Something as simple as spending time with loved ones can spark a positive ripple effect, inspiring others to pay it forward in their communities. It’s the countless small acts of kindness happening in Durango every day that make our town such a special place to live.
This month, we’re shining a light on local heroes—those who quietly serve, often without recognition. By showcasing these dedicated individuals, we hope to inspire you to ask, “How can I contribute to the community I call home?” Often, helping others begins with helping ourselves. Cultivating gratitude for what we have fosters inner peace and ignites a desire to give back.
Let this letter remind us that life’s greatest joys are often found in the small, overlooked moments—a steaming cup of coffee on a crisp morning, shared laughter with friends, or the quiet comfort of getting lost in a favorite book.
Here’s to a month of gratitude, where happiness is shared through a smile or a helping hand.
JAMES LEONARD, EDITORIAL COORDINATOR @DURANGOCITYLIFESTYLE
November 2024
PUBLISHER
Branden (Brandy) Murray branden.murray@citylifestyle.com
EDITORIAL COORDINATORS
Rachel Rosenthal | rachel.rosenthal@citylifestyle.com
Chelsey Juarez | chelsey.juarez@citylifestyle.com
Jennifer Mason | jennifer.mason@citylifestyle.com
James Leonard | james.leonard@citylifestyle.com
ACCOUNT MANAGER
Jessica Valdez | jessica.valdez@citylifestyle.com
CONTRIBUTING WRITERS
Jennifer Mason, Kalista Pena
CONTRIBUTING PHOTOGRAPHERS
Renee Cornue Studio, Andy Wingerd, Candace Cross, Kelly Miranda, Hannah and Lynn Martens
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Rachel Chrisman
LAYOUT DESIGNER Andi Foster
Proverbs 3:5-6
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Southwest Colorado Gives
"Southwest Colorado Gives" is a collaborative effort inspiring donor generosity and increasing online giving for local participating non-profits. The goal of the organization is to assist these organizations in achieving sustainability and success in their efforts to support their community. The effort is spearheaded by the SW Community Foundation, and you can learn more at SWCommunityFoundation.org to you. It is a great way to locate and donate the organization you are passionate about.
Manna Soup Kitchen
Manna works hard to help our community with the support of their donors. When you support Manna, you create an opportunity to enjoy a hot meal; to feed a student through the school year; to plant a garden bed of vegetables, to pay for an ID that helps someone attain employment or housing; or to assist a neighbor with a rental payment following a crisis. Your donation can change lives. Go to mannasoupkitchent. org/donate to help.
La Plata County Humane Society
The La Plata County Humane Society Thrift Store accepts gently used items to support the shelter and community. The donations help provide vital services to the homesless animals in their care, and your donations are tax-deductible. All items must be in good and working condition with light to moderate wear and tear.
- Julie S.
HOUSE AND HOME
New Owners at Gable House Balance Comfort with Elegance and the Environment with the History
ARTICLE BY JENNIFER MASON
PHOTOGRAPHY BY RENEE CORNUE STUDIO
Elders, aunts and uncles trickle through the front door, escaping the wintry morning. The air is so cold it nips like a crotchety lap dog. Warm drinks circulate. Stories and laughter mingle. Platter after platter colonizes the dining table with a glistening, steaming feast.
The Gable House also stands out for its quirky evolution as a center of community service, which began in 1913...
Jolly holiday gatherings form the bulk of Tracie Trotter’s fondest childhood memories. “I was an only child and there were no other kids,” she explains. With no young cousins to play with, Tracie donned an apron and helped prepare and serve food. She journeyed into adulthood armed with an unshakable yen for people seated around a sumptuous breakfast—a yen she satisfies daily running the Gable House Bed & Breakfast with her partner Charlie Goodman.
Fluffy omelets with locally grown mushrooms and sausage. Baked French toast. Waffles à la mode: sesame-crusted pancakes with house-made ricotta and applesauce. These are some of the edible delights guests savor as they gather around the communal breakfast table and swap tourist tales.
Originally built in 1892, the Gable House was designed to be a palatial private home for a wealthy flour merchant and his wife. Its blushing bricks were kilned in Pueblo, Colorado. Its turrets, bay windows, ornate bannisters, and fish-scale shingles are icons of the late Victorian Queen Anne style.
“There’s nothing like this in the [Durango] grid or downtown,” Trotter attests. She notes that Durango boasts two historic guest homes which have been markedly modernized through renovations. While Durango’s two other historic hotels offer Victorian luxury, it’s not with the same dose of intimacy enjoyed at the Gable House. Its home-away-from home feel makes it ideal for family reunions, company retreats, leaf-peeping rendezvous, and ski getaways. Wise
locals enjoy lower winter rates when booking the house for their out-of-town holiday guests, ensuring a singularly cozy and nourishing experience.
The Gable House also stands out for its quirky evolution as a center of community service, which began in 1913 when Dr. Benjamin Oschner, a renowned doctor and surgeon, converted the house into a hospital. After the second World War, the county took ownership and continued to operate it as a community hospital. Doomed by stricter laws and regulations governing hospitals, the house was shuttered. According to reporting in The Durango Herald, the iconic structure fell into disrepair until four students from Fort Lewis College (FLC) rescued it and converted it into a dormitory. By 1991, the one remaining owner painstakingly restored the house’s former elegance and opened it as a bed and breakfast.
For their part, Trotter and Goodman never dreamed of running a bed and breakfast. “How did it happen?” Trotter splutters. “We don’t even know. It wasn’t ever a twinkle in our eyes. We hadn’t even thought about it!”
She was a lifelong nurse and he worked in commerce. In 2022, they were about to retire and were house-hunting in Durango, a town they’d fallen for while Trotter’s youngest daughter attended FLC. When a deal for a house on Third Avenue fell through, Trotter and Goodman stumbled upon the Gable House’s online listing.
“It was very serendipitous that we found each other,” Tracie says, as if she and the house were starcrossed lovers. What else, but fate, could have united a loving mother and nurse with a house-turned-hospital-turned-bed-and-breakfast? “I’m a caretaker. Hospitality comes naturally to me.”
“It
was very
serendipitous
that we found each other,” Tracie says, as if she and the house were star-crossed lovers. What else, but fate, could have united a loving mother and nurse with a houseturned-hospital-turnedbed-and-breakfast?
Now with three seasons under their belt, Trotter and Goodman are navigating the delicate dance between historical preservation and carbon-friendly adaptations. For instance, they’ve added EV charging stations and eliminated all single-use plastics and products. They use WeFill for soaps and detergents. They compost kitchen scraps. Their efforts to reduce the old house’s carbon footprint recently earned 4CORE’s platinum rating for a green business certification! Trotter and Goodman also take every opportunity to showcase a plethora of Durango’s local goods, including EsoTerra ciders, Skagua, Bread, Tortilleria Flor, Gosar Sausage, 81301 Coffee, Cream Bean Berry, and more! Trotter also enjoys helping her guests find the best local spots for shopping, eating, and exploring. She notes, “I kind of coin myself as the unpaid,
unsolicited concierge for Durango—because I’m passionate about it!”
Keeping the Gable House tied to community service is essential to both Trotter and Goodman. To that end, they provide a wealth of in-kind room donations when sponsoring diverse events, including the West Slope Startup Week, the Cowboy Gathering, Music in the Mountains, and Durango Filmfest, to name only a few. They also host an ice cream social fundraiser for the Animals Museum. And they participate in Snowdown with a not-tobe-missed murder mystery game that weaves through the historic house.
“It’s about giving and receiving. Sharing. We truly enjoy sharing. When you give, you get so much!” Trotter points out. She concludes, “We’re grateful to live here.”
BLOOMING BEAUTIES: CRAFTING YOUR PERFECT CENTERPIECE
ARTICLE BY NATALIE MCLAIN PHOTOGRAPHY BY ANDY WINGERD
A STEP-BY-STEP GUIDE TO CREATING STUNNING FLORAL ARRANGEMENTS FOR ANY OCCASION
MATERIALS NEEDED:
• Fresh Flowers: sunflowers, dahlias, roses, mums
• Foliage: eucalyptus, magnolia, or fall leaves
• Seasonal Accents: small pumpkins, gourds, berries, pinecones
• Chicken Wire
• A Vase or Shallow Bowl
• Pruning Shears or Scissors
STEP 1: CHOOSE AND PREPARE YOUR CONTAINER
Select a vase, shallow bowl, or rustic wooden box. Make sure it complements your table setting. Line the container with chicken wire to hold your arrangement in place. This will help secure the stems and keep your flowers standing upright.
STEP 2: BUILD THE GREENERY BASE
Begin with your foliage—eucalyptus, magnolia, or fall leaves. Trim the stems to the right length, removing any leaves below the water line. Insert the greenery into the chicken wire to form a broad base, allowing some leaves to cascade over the edges of the container. This creates a lush and abundant foundation for the flowers.
Step back and evaluate the overall look of your centerpiece. Adjust any flowers or foliage that seem out of place, ensuring the arrangement is balanced and visually appealing from all angles. Keep the height low so it doesn’t obstruct conversation across the table. Mist with water and check the water level daily to keep it fresh. 02 03 04 05
STEP 3: ADD YOUR FOCAL FLOWERS
Choose three to five large “focal” flowers like sunflowers, dahlias, or roses. Cut their stems at an angle for better water absorption. Place them strategically around the arrangement, varying the heights to create depth. These flowers will be the stars of your centerpiece, so make sure they’re evenly spaced and form the overall shape of your arrangement.
STEP 4: INCORPORATE SUPPORTING FLOWERS AND SEASONAL ACCENTS
Fill in the gaps with smaller, supporting flowers like mums or spray roses. Cluster some blooms together for visual impact while spreading others out to balance the arrangement. For a festive touch, tuck in seasonal accents like small pumpkins, gourds, pinecones, or berries. Dried grasses or branches can also be added to give the arrangement texture and height.
STEP 5: REFINE THE SHAPE
The experts at Adela help supply you with all the elements to create your stunning centerpiece! Enjoy creating your masterpiece!
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A SHOW-STOPPING DESSERT FOR SPECIAL OCCASIONS
Red Velvet Cheesecake
Makes 1 Deep Dish Cheese Cake
Special Equipment: 8 inch Spring Form Pan Cook Time: 30-40 minutes
FOR THE CRUST
• 4 cups finely crushed rice crispies
• (Use a Cuisinart with blade)
• 2 cup finely ground walnuts
• 1ccup agave
• 1 cup melted pure coconut oil
• 3 tsp salt
DIRECTIONS
1. Preheat oven to 350 °F and set an oven rack in the middle position.
2. In a medium bowl, combine the finely crushed rice crispies, walnuts, agave, ground, melted coconut oil and salt; stir with a fork first, and then your hands until the mixture is well combined.
3. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom of an 8 inch spring form pan. The crust should be about ¼-inch thick.
4. Bake for 10 minutes. Let crust cool in freezer.
FOR THE FILLING
• 3 lb cream cheese soft
• 2 C. sugar
• 1 c. sour cream
• 2 TBS Vanilla paste
• 6 eggs
• ½ tsp salt
• 1 c. cocoa powder
• 10 drops organic red
DIRECTIONS
1. Puree cream cheese, sour cream, sugar, vanilla paste, cocoa powder, color and salt in Cuisinart until smooth and creamy. Add eggs one at time until incorporated.
2. Pour the thick mixture into the cold crust.
3. Bake for 40 minutes, until the filling is almost set; it should wobble a bit.
4. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, overnight.
Rich, creamy cheesecake with a vibrant red velvet twist, baked to decadent perfection.
EMPOWERING LIVES THROUGH INCLUSIVE SUPPORT
ARTICLE BY THERESA BLAKE GRAVEN | PHOTOGRAPHY BY HANNAH AND LYNN MARTENS
Since its founding in 1985, Community Connections has been a beacon of support for individuals with intellectual and developmental disabilities throughout Southwest Colorado. Serving five counties, the organization has spent 39 years offering vital care coordination and case management services to individuals and their families. In 2020, they expanded their scope to include all people with disabilities receiving long-term services and supports, furthering their mission to promote inclusive, supportive communities. Their offerings also
include early intervention services for young children and ongoing family support for caregivers managing a loved one with disabilities at home.
For families like Lynn Martens’s, this support has been nothing short of life-changing. Martens reflects on raising her son Cole, who has a disability, noting that while there are unique challenges, the greatest burden often lies not in the caregiving itself, but in securing the critical services needed. Martens explains that no amount of personal resources or community goodwill
Empowering Families: How Community Connections Transforms Lives Through Advocacy and Lifelong Support
can replace the need for a well-organized network of professional services. For her family, Community Connections has been that lifeline.
Martens specifically credits Executive Director Tara Kiene, who has played an instrumental role in their journey. Over the years, Kiene has provided relentless advocacy, emotional support, and creative solutions, helping the Martens family navigate the often overwhelming complexities of raising a child with special needs. Whether celebrating their victories or standing by them during difficult times, Kiene’s dedication has made an immeasurable impact on their lives.
With a deep commitment to building strong relationships and delivering critical services, Community Connections continues to empower families like the Martens’, giving them the support, tools, and guidance needed to thrive and face the future with confidence.
Community Connections: At a Glance
Community Connections has been a vital resource for individuals with disabilities and their families in Southwest Colorado for nearly 40 years. Here’s a quick look at their impact:
• Established in 1985: Serving five counties in Southwest Colorado nearly 40 years.
• Expanded Services: Since 2020, offering case management to all people with disabilities receiving long-term services and supports.
• Early Intervention: Provides services for young children to promote development.
• Family Support: Ongoing support for caregivers managing a loved one with disabilities at home.
• Executive Leadership: Tara Kiene, Executive Director, is known for her tireless advocacy and creative problem-solving.
• Life-Changing Impact: Families like the Martens’ credit Community Connections with transforming their caregiving journey.
CAPTURING THE TENDER MOMENTS OF YOUR JOURNEY THROUGH MOTHERHOOD.
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The Board of the Durango Arts Center (“DAC”) has unanimously voted to elevate Artistic Director, Jason Lythgoe as its new Executive Director. Lythgoe’s background with the DAC over the past nine years, coupled with his wealth of theater experience in Durango and nationally, will advance the mission of the DAC to foster the arts in Durango During Lythgoe’s tenure as Artistic Director, he impacted hundreds of young actors through innovative programs, plays, and summer camps Lythgoe was also the driving force behind the creation of the Durango Arts Repertory Theater in 2022
If you'd like to help contribute to the DAC and support the success of the Arts in the region, please consider donating, sponsoring or becoming a member of the DAC.
PHOTOGRAPHY BY JANIE JONES
Hosting the Perfect Dinner Party
Your next event, served alfresco
Catering experts Chef Kyle and Hannah Williams, owners of Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings. For this alfresco dinner party, Chef Kyle draws on his favorite recipes updated for a modern palate and paired with wine selections to complement the bountiful feast.
Insider Tips for Hosting:
• Build a menu around the season. Start with what produce is available locally based on the season for the most authentic meal experience. For instance, Chef Kyle says “In November, people crave turkey, sage stuffing and cranberry sauce,” but that meal served in the heat of Summer wouldn’t hit the same. In-season fruits and vegetables will always be of highest quality and best taste.
• Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says.
• Draw inspiration from the season’s colors and temperatures. For Spring and Summer, think flowers, fresh herbs and linens. For Fall, think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.” For Winter, head indoors to create a cozy environment for guests to connect.
• “You can’t go wrong with fresh flowers,” Hannah says, “but keep bouquets low to not interfere with conversation flowing. For fall, I like richer, jewel-toned florals to mix and match and keep whimsical. I vary glass vases with bur - nished brass for warm fall vibes.”
• An easy but thoughtful detail is to put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says. “Guests can share comments, then take the menu home as a sweet reminder of the event.”
• Follow the French principle of mise en place or everything in place before your event. “This is actually our company’s name,” Kyle says. “It’s that important to us. Make sure the wines are all open, cocktails are pre-made, place settings are out, candles are lit and music is playing. When guests arrive, it gives that wow-factor and shows you intentionally made them feel special.”
• To build confidence as a host, start small and practice. “Keep the menu and guest list small,” Kyle says. “Choose recipes you already have confidence in. If you make a great Beef Stroganoff, then go with that. People will love it!”
• As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.” Insider Tips for Hosting: “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.”
Read on for some of Chef Kyle’s favorite recipes.
Fresh Roasted Brussels Sprouts & Hardwood Smoked Bacon
Yield: 6 servings
• 4 cups Brussels sprouts, raw, halved
• 1-2 tablespoons olive oil
• ¼ cup yellow onion, sliced
• 1 tablespoon garlic, sliced thin
• 1-2 cups bacon, smoked, thick cut, large dice
• Salt, pepper to taste
• 2 tablespoons real butter, unsalted
• Optional garnish: 1 tablespoon parsley, chopped
METHOD OF PREPARATION:
1. Preheat oven to 400 °F for convection setting, (425 °F conventional).
2. In mixing bowl, add oil and cut raw Brussels sprouts. Season with salt and pepper.
3. Place seasoned sprouts on baking sheet and bake in oven until done, about 20-40 minutes (soft yet still with good texture and crispy edges with some dark brown color). Remove from oven.
4. Place large sauté pan on medium heat and render bacon. Add a splash of olive oil to get it going, if needed. Cook until bacon is crispy and golden brown, 5-10 minutes.
5. Add onions to pan and cook until soft, 5-8 minutes.
6. Turn heat to high and add garlic and butter and cook for 1 minute.
7. Add roasted Brussels sprouts to pan and toss all together. Season to taste with salt and pepper.
8. For optional garnishes, add fresh chopped parsley.
9. Serve and enjoy!
CHEF NOTES:
• If Brussels sprouts are large, cut in quarters.
• Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish.
Heirloom Root Vegetable Hash
Yield: 6-10 servings
• 2 cups heirloom carrot, cubed
• 2 cups heirloom rutabaga, peeled, cubed
• 2 cups heirloom parsnip, cubed
• 1 cup heirloom turnip, cubed
• 2 cups heirloom marble potatoes, halved
• 3 tablespoons rosemary, fresh, de-stemmed, chopped
• 1 tablespoon thyme, fresh, de-stemmed, chopped
• 4 tablespoons extra virgin olive oil
• Salt – to taste
• Pepper – to taste
• Optional garnish: 1 tablespoon parsley, chopped
METHOD OF PREPARATION:
1. Pre-heat oven to 400°F on convection setting (425°F conventional).
2. In mixing bowl, add oil and raw cut vegetables. Season to taste with salt and pepper.
3. Place seasoned vegetables on oiled baking sheet and bake in oven until they are caramelized and tender, about 30-60 minutes. Will be soft yet still with good texture and crispy edges with some lightly charred areas.
4. Remove from oven once finished cooking.
5. Garnish with fresh chopped parsley.
6. Enjoy.
KATE SUAZO Director of Belonging
Inspiring the Leaders of Tomorrow
FLC’s Director of Belonging: A community connector and student supporter.
ARTICLE BY KALISTA PEÑA PHOTOGRAPHY BY KELLY MIRANDA
In this position, Kate Suazo hopes to create a culture that emphasizes authenticity, kindness, and love, further rallying and binding Fort Lewis College together as the community navigates new spaces and paves the way for a more inclusive future.
As Director of Belonging, she wants to “institutionalize the expectation that each student, staff, and faculty member that walks through our doors is a full person.” Full of quirks, talents, and skills that make them a valuable part of our community.
Suazo was born for this role, stating, “It feels like a natural extension of who I am.” Growing up in a Latinx household in Bernalillo, NM, she recognized the value of knowing your neighbors and helping your peers. The Suazo family always gave back to their community, often cooking meals and taking in those who were less fortunate than they. Suazo cherishes these memories, crediting them to her strong belief in inclusivity and equity.
When working with students, our future leaders, she reminds them, “You can’t reach the heart if you turn off the ears”. Once we start listening to one another and making sure everyone’s voices are present at the table, we can create the change we value most.
