The Gravity of Gratitude
Thank you, Missoula.
Back when I was in college I was always the odd woman out when it came to my journalism classmates. Many were in it for broadcast, beaming in front of a camera. Some were radio geeks, hiding out in a funky little office. Others were the serious newsy type. And then there was me— magazine extraordinaire! I lived for a good grape festival, book review, and interviewing someone who flew under the radar. The editor of our college newspaper called me into her office many times and always had a heavy sigh before she scrunched up her face and said something along the lines of not knowing what to do with my “soft news” pieces.
But see, the real world craves soft news. I’ve learned over the last decade that good news is important, and readers will stay with you month to month just to read something that brings them joy, a familiar face, or an inspiring story about a regular person. The Missoula community welcomed me and my relentless positivity and I’m grateful for that. You have given my words a home, and this magazine a mailbox to land in. Thank you.
In September I received an email from our corporate team stating that I was awarded Editor of the Year—the decision was unanimous across all the different departments. Wow, what an honor. I was in the middle of making pancakes for my 4-year-old son while holding my 3-month-old baby when I read that email. I welled up with tears because sometimes good news just stops us right in our tracks.
It was a hard year. A good one, but hard. I was pregnant for the first half of the year, had a difficult birth, and suffered a lot of postpartum anxiety amid a smokey summer. My publisher Mike went blind and we persisted in every direction because what other choice do we have? We have loved ones who won’t allow us to become a lesser version of ourselves, and we have a magazine that this community has supported for nearly a decade. The show Must. Go. On. And the fact of the matter is, doing something we love congers up a lot of gratitude. It makes our spirits a little lighter, encourages more smiles and laughter, and if we appreciate things a little more, our energy and thankfulness is infectious.
November 2024
PUBLISHER
Mike Tucker | MTucker@CityLifestyle.com
EDITOR
Chelsea Lyn Agro | Chelsea.Agro@CityLifestyle.com
ACCOUNT MANAGER
Marla Huggins | Marla.Huggins@CityLifestyle.com
MARKET SUPPORT ASSISTANT
Jace DeWalt | Jace.Dewalt@CityLifestyle.com
PUBLISHER ASSISTANT
Amanda Tucker | Amanda.Tucker@CityLifestyle.com
STAFF PHOTOGRAPHER
Rick Szczechowski | RrSzczechowski@Gmail.com
CONTRIBUTING WRITERS
Chelsea Lyn Agro, Shelby Humphreys, Susie Wall
CONTRIBUTING PHOTOGRAPHER
Hailey Faust
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Kelsey Ragain
CHELSEA LYN AGRO, EDITOR @MVLMAGAZINE
Proverbs 3:5-6
2024 City Lifestyle National Editor of the Year
We would like to congratulate Chelsea Agro, Editor of Missoula Valley Lifestyle Magazine for being awarded the 2024 City Lifestyle National Editor of the Year. We appreciate all that you do and for the kind, thoughtful way you do it. We thank you!
Follow along with the amazing stories of Missoula at CITYLIFESTYLE.COM/MISSOULAVALLEY.
inside the issue
The Gravity of Gratitude
Our
Lavana
An echo of the Missoula Independent lives online and has plans for print.
Publisher of Missoula Valley Lifestyle, Mike Tucker, stands atop Mount Sentinel with his loyal companion and hiking buddy, border collie Doakes. Read about his transformation from mountain highs to valley lows on page 10.
Photography: Michael Tucker
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WARM UP CLIMB
THE GRAVITY OF GRATITUDE
ARTICLE BY CHELSEA LYN AGRO
OUR PUBLISHER MICHAEL TUCKER EXPERIENCES MOUNTAIN HIGHS AND VALLEY LOWS
Many of you might remember a story titled “Mike Hikes” that published in January of 2022. In that story there are many mountains named: Lone Mountain, Crow Creek Canyon, Babcock Mountain, Trapper Peak, Saint Mary, Mount Baker, Mount Saint Helens, Manitou Incline, Mount Rainier. Mike hiked them all. The first quote in that story read:
“There’s always going to be a mountain that looks too high, a problem that looks too hard to overcome,” said Mike. “All we need to remember is to take small steps and breathe, and you can conquer anything.”
Flash forward to today and Mike is blind. He hasn’t hiked at the impressive elevation he’s used to in nearly a year since developing what is known as non-arteritic anterior ischemic optic neuropathy (NAION). It’s a debilitating condition that occurs from lack of sufficient blood flow to the optic nerve.
When Mike lost partial vision in his left eye, he went to an optometrist. Sixty to 90 days later, the whole eye was blind. Then the other eye followed suit. Mike was informed that this was more serious than expected and the questions he would have about this rare condition wouldn’t beckon a ton of answers. And when there isn’t much in the way of research or reliable treatments, medical insurance tends to lean away from covering any type of experimental treatment that could restore his vision. To Mike, this meant not seeing his grandchildren grow up. Never seeing his wife’s face. Not realizing the beauty of our Missoula, but instead imagining it and recalling it from memory.
It wasn’t until Camilla Petersen, MD of Petersen Concierge Medical said, “You know Mike, there’s another route we can do. There are a lot of studies going on with the optic nerve.”
“She’s the one who got me linked up with the head doctors in the nation to do stem cell research on this,” said Mike. “She is an angel. She took this and just ran with it. All the doctors from Mayo Clinic to the local doctors said, ‘Mike, it’s permanent. You have to live with it. There’s no treatment for optic nerve damage.’” But Camilla offered an alternate route.
He and his wife Mysta have invested over $100,000 outof-pocket—an investment in a kernel of faith that experimental research through clinical trials would eventually restore his eyesight, or in the least, help somebody else down the road. Since last November, they have traveled to the Global Institute in Chicago, Illinois, the Byers Eye Institute at Stanford in Palo Alto, California, and the SCOTS2 clinical trial in Coral Springs, Florida with others filling their 2025 calendar.
Their out-of-pocket expenses have exceeded $30,000 per trip—a substantial setback for any family. They have asked the Missoula community for help through a SpotFund page online, accesible through Mike’s Facebook page. The webpage is updated with the details of each trip and offers some personal messages and stories from Mike. “I want to thank the community for their donations, messages, and prayers,” said Mike.
While financial setbacks go without question in a quest to regain eyesight, there are emotional challenges to overcome as well. “I went from climbing 14,000 foot mountains to not being able to do any of that. All of a sudden it just stopped,” said Mike. “And I have this award-winning magazine that’s so beautiful, and I can’t read it or see the pictures in it anymore.” Even finding a fork on the dinner table is difficult. “Family and friends have been so supportive but Mysta is the strength of everything. She’s the one who made this happen and pushed me to get stronger.”
If you’re lucky enough to know Mike, you’ll know that every challenge is met with a silver lining of humor (he joked about going axe throwing after one of his clinical trials on a recent Facebook post). It’s just in his nature to live life to the fullest and not take himself or life too seriously, especially when it comes to playing ball with his grandchildren.
“My daughter said, ‘Why don’t you get one of those velcro things that stick to your chest when they throw a ball at you?’” Like a human Toss and Catch game. His voice is always ripe with joy and optimism. And it’s that optimism that is starting to take him to familiar heights as he begins his ascent into blind hiking and climbing alongside his trusty border collie Doakes. Like all good dogs, he knows that something is different and that his navigation skills are not just for nosing out the next wild scent. Mike also uses Sole Trax and his AllTrails app on his phone to navigate his environment in a new way.
“You can’t change what you’ve got so enjoy what you have,” said Mike. “I just want to thank everyone—this community has supported me and I am just so thankful for all the messages and words of encouragement.”
“I WANT TO THANK THE COMMUNITY FOR THEIR DONATIONS, MESSAGES, AND PRAYERS.”
Left to right: Julie Passuccio, CWP, FPQP®, Senior Registered Associate; Frank D’Angelo,
Manager; Cynthia Fritch,
Local, Keep It Fresh
LAVANA SPA IN STEVENSVILLE FINDS THE PEACEFUL PLACE BETWEEN MEDICAL AND RELAXATION SPA
An oasis of tranquility and wellness await at Lavana Connection Spa in Stevensville. “At Lavana it’s about treating the mind, body, and soul,” says owner Elizabeth Lindquist. “We’re a cross between a medical spa and a regular spa. We offer cosmetic benefits, but we treat so much more.”
Originally from Corvallis, Elizabeth’s dream of opening a spa in the Bitterroot Valley was sparked during her extensive international adventures when she was
ARTICLE BY SUSIE WALL PHOTOGRAPHY BY RICK SZCZECHOWSKI
introduced to a unique blend of holistic health practices. “I kept thinking, why don’t we have anything like this at home?” she says. “Then my daughter Brianna wanted to become an esthetician, so I thought this is a perfect time to create that wellness company I’ve been dreaming of, and be able to offer my daughter a place to work.”
An Air Force veteran with an extensive background in business, Elizabeth was fairly new to the spa industry when opening Lavana and knew that she wanted to compile a team of highly qualified individuals. That team now includes a medical
doctor, registered nurses, licensed massage therapists, a certified personal trainer and nutritionist, and Brianna, a licensed esthetician. Elizabeth says, “It’s all about trust. I want a team with proper credentials so people can trust that they’re getting top care from well-licensed individuals who have a lot of experience and knowledge in this industry.” Elizabeth christened her spa “Lavana” which generally means salt or beauty. “I liked the idea of referencing someone of great beauty inside and out,” she says.
It’s impossible not to feel the cares of the day melt away as you descend the
“IT’S ALL ABOUT TRUST. I WANT A TEAM WITH PROPER CREDENTIALS SO PEOPLE CAN TRUST THAT THEY’RE GETTING TOP CARE FROM WELL-LICENSED INDIVIDUALS WHO HAVE A LOT OF EXPERIENCE AND KNOWLEDGE IN THIS INDUSTRY.”
stairs into the darkened candlelit setting. “I wanted an immersive experience,” says Elizabeth. “I’m very career-driven and have a hard timing relaxing, but I found I was able to relax and finally decompress at other spas due to the atmosphere. I wanted to bring that home.”
Lavana’s extensive menu of services range from facials to body wraps to vitamin injections to weight management, yet each one aligns with Elizabeth’s and her team’s goals of offering natural alternatives to treatments that benefit the whole person.
Sink into comfy chairs in the relaxation area for a nutritional IV treatment and
take advantage of the small “beach” in the front of the room composed of microscopic grains of antifungal and antibacterial Himalayan salt. “We’ve had people fall asleep here,” Elizabeth laughs. “You can come in the dead of winter and push your feet in the salt and just let your mind go.” Over in the Halotherapy chamber, other microparticles of pure-grade salt crystals disperse in the air reducing swelling and mucus to benefit the respiratory system.
Elizabeth believes they have the only Ballancer Pro in Montana. She explains that this FDA-approved lymphatic drainage massage machine works to restore the body’s natural balance. It can have
a significant impact on health and body shape by regulating the lymphatic system to push out toxins. Elizabeth gets especially excited talking about their new Japanese head spa. During treatment, Brianna performs a deep cleanse and scalp massage then uses steam therapy to stimulate hair follicles. “The treatment ends with a light waterfall on your skin. It’s super relaxing,” says Elizabeth.
New customers receive free consultations to help determine their goals. The team then customizes packages or standalone treatments based on these goals and budget. “I want to make all of Lavana accessible to everyone so I keep prices as low as possible,” says Elizabeth.
Elizabeth and her team strive to bring the benefits of self-care to everyone who walks through the doors of Lavana. “Prioritizing self care just makes you a better person,” says Elizabeth. “I’m speaking from personal experience. I didn’t prioritize self care enough, and sometimes I still don’t when I get busy, but when I utilize the tools we have here to decompress and get away from the hustle bustle, I feel so much better.”
Rooted in our Community
DOCTOR PETRINO OF MISSOULA ENDODONTICS
OFFERS SPECIALIZED DENTAL CARE
It's very likely that you've never heard the word "endodontics" before, but for Doctor Joseph Petrino it's his wheelhouse within the dental industry. Need a root canal or an honest opinion on a possible root canal? You're in the right place. Missoula Endodontics is a welcoming place with a friendly staff and a dog or two whose job it is to let you know that you’re in good hands (because a dog would never steer you wrong!). Doctor Petrino shares some knowledge on the subject of endodontics and how this specialty can be a perfect fit for your upcoming or unexpected dental needs.
C: WHY WOULD SOMEONE COME TO MISSOULA ENDODONTICS?
Dr. P: Well I think just because that's our area of focus in dentistry—we're very specialized for it. My staff members know all the codes that we charge for insurance, the most common costs associated with our treatment. Everything in our office is designed to perform root canal therapy to the best possible level. Really, they would come just for that expertise and that use of technology to really try and get as predictable of an outcome as possible. Doing it every
ARTICLE BY CHELSEA LYN AGRO | PHOTOGRAPHY BY RICK SZCZECHOWSKI
day, we have certain efficiencies built in and we are really honed in on that to make sure we can find all the anatomy. Also, our appointment times are about an hour and fifteen minutes, where we can get people in and out pretty quickly because this is all we do.
C: TELL US ABOUT YOUR IMAGING TECHNIQUES. WHY ARE YOU EXCITED ABOUT THEM?
Dr. P: It started becoming en vogue when I was in residency. There was a new technology called cone beam CT, which is just a cat scan essentially, and it’s very, very specific for teeth and it really is good at being able to highlight fine detail and determine the anatomy of the tooth. It really becomes indispensable in being able to diagnose, treat, and then plan for any complications that may occur. In 2013 I purchased my first machine and have been using it ever since. It’s pretty invaluable to where I do not like doing treatment without having a cat scan first. The other that we do that really helps us out is we use microscopes when we operate. The surgical operating microscope is an indispensable tool that really helps you get good light down into the tooth. Having good light and the magnification helps me be able to see the detail and anatomy inside the tooth to make sure everything is treated accordingly.
C: THE PATIENT EXPERIENCE IS SOMETHING THAT A LOT OF PEOPLE TAKE INTO CONSIDERATION WHEN CHOOSING A PLACE TO GET THEIR DENTAL WORK DONE. WHAT’S YOUR PATIENT EXPERIENCE LIKE?
Dr. P: We hear a lot of “Thank you for your honesty and your demeanor.” That’s one of our core values in office—just
"Everything in our office is designed to perform root canal therapy to the best possible level."
"That’s one of our core values in office—just honesty and trying to make sure that we’re doing the best we can to minimize surprises and let patients really know what the pros and cons are of treatment."
honesty and trying to make sure that we’re doing the best we can to minimize surprises and let patients really know what the pros and cons are of treatment, whether that’s extraction, whether that’s us doing the treatment—so they can make an informed decision. Some of my greatest joys are when the light clicks on and people say, “Oh wow, this tooth doesn’t really fit within my overall mouth. Maybe we’ll sacrifice this one and go on to other areas.” And that, to me, gives me a lot of satisfaction when they really have other needs and they want to address those.
C: AS A PARENT, I CAN’T HELP BUT CONSIDER THE FUTURE AND WARDING OFF DENTAL WOES AS MY KIDS AGE. SUGAR IS DESIRABLE AND DILIGENCE ISN’T QUITE A HONED SKILL WHEN YOU’RE A KID. WHAT ADVICE DO YOU HAVE FOR PARENTS THAT WILL HELP KEEP A HEALTHY MOUTH?
Dr. P: I would say that normal hygiene and brushing on a regular basis. Avoiding sweets on a regular basis, especially the sweets that are very sticky—those that can stick to teeth and be there for a long time. Those are generally
This is a significant population in Montana of people who need access to care. I think I’m the only endodontist that’s a provider for Medicaid, meaning I accept that insurance and I accept the patients because it was a decision that the staff and I made.
the ones that are going to have the highest rates of decay because the sugar can stick to the tooth for so long and really change the PH to make things more susceptible to decay. The other thing I would tell parent is if their kid is in sports, potentially consider mouthguards. Most of the time with kids—if we’re treating kids—it’s usually trauma to a front tooth or decay on a lower molar or an upper first molar.
C: I KNOW THAT COMMUNITY IS IMPORTANT TO EVERYONE AT THE OFFICE. TELL ME WHAT TYPE OF INVOLVEMENT MISSOULA ENDODONTICS HAS WITHIN OUR COMMUNITY.
Dr. P: This is a significant population in Montana of people who need access to care. I think I’m the only endodontist that’s a provider for Medicaid, meaning I accept that insurance and I accept the patients because it was a decision that the staff and I made. We didn’t like the thought of people not having access to care, and so we’ve made the decision to accept those patients and treat them accordingly.
Weight
giving dip -
ARTICLE BY ANGELA BROOCKERD I PHOTOGRAPHY BY JANIE JONES
Fall is synonymous with gathering with friends and family and enjoying time together. Whether it is for Thanksgiving, a football watch party or a simple fall gathering, these easy appetizer dips are the perfect shareable snack to share.
fig & honey brie
The perfect cheesy fall dip that is both savory and sweet. The chopped pecans add a subtle crunch that makes this irresistible.
ingredients:
• 8 ounce brie wheel
• 1/3 cup fig spread or jam
• ¼ cup pecans
• 2 teaspoons honey
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh parsley
directions: Place brie in a baking dish. Spread the fig spread on top of brie and sprinkle with chopped pecans. Drizzle with honey. Add fresh herbs, and bake at 350 degrees for 20 minutes. Serve with pita chips or crackers.
loaded hummus
This crowd-pleaser can be made in advance for easy entertaining.
hummus ingredients:
• 2 cans of garbanzo beans (chickpeas), drained
• Juice from one lemon (or ¼ cup)
• 1/3 cup water
• 1 garlic clove, minced
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
toppings:
• Olives
• Cherry tomatoes
• Chickpeas
• Feta cheese
• Red onion
• Fresh Parsley
directions:
In a blender, add all of the ingredients except the olive oil and the toppings. Blend until smooth. Spread Hummus onto a plate or platter and top with chopped toppings. Serve with fresh bell peppers, zucchini, crackers and pita bread.
ingredients:
• 8 ounces softened cream cheese
• 1 can pumpkin puree
• ¾ cup brown sugar
• 1 cup heavy whipping cream
• 1 tablespoon pumpkin pie spice
directions: Place cream cheese in a microwave safe bowl, and soften for 30 seconds. Add brown sugar and blend with a hand mixer until smooth. Add in pumpkin and blend until combined. Mix in heavy whipping cream and mix on high for 2 minutes. Next, stir in pumpkin pie spice. Serve with sliced apples, pretzels, graham crackers or vanilla wafers.
Nothing screams fall quite like the flavor of pumpkin. This lightly sweet dip takes just a few minutes to make and is perfect for any fall get-together.
creamy pumpkin cheesecake dip
garlic herb feta dip
This savory dip is quick and easy to assemble and is perfect to serve with fresh veggies or crackers of any kind.
ingredients:
• ½ cup plain greek yogurt
• 1 whole garlic bulb, roasted
• 1 ¼ cup feta cheese
• 3 teaspoons olive oil
• 1 Tablespoon lemon juice
• ½ teaspoon dill
• 1 teaspoon parsley
• Salt and pepper to taste
directions:
First, cut the head off of the top of the garlic bulb, and drizzle olive oil on top. Wrap in foil, and place it in a n oven heated to 425 degrees. Roast for 30 minutes or until soft. Squeeze roasted garlic into a bowl, and set aside. Next, add the yogurt, feta, lemon juice, salt, pepper and water in a blender and lightly blend. Add the roasted garlic and blend until smooth. Transfer to a serving dish and sprinkle with fresh herbs. Serve with crackers or fresh vegetables. Enjoy!
AN ECHO OF THE MISSOULA INDEPENDENT LIVES ONLINE AND HAS PLANS FOR PRINT
Humanity at the Heart of The Pulp
ARTICLE BY SHELBY HUMPHREYS | PHOTOGRAPHY BY RICK SZCZECHOWSKI AND PROVIDED IMAGES
“We’re starting with curiosity and asking our readers to engage with us in genuine conversation."
Six years ago, Missoulians were shocked to hear about the sudden closure of our altweekly paper, the Missoula Independent. Rumors of a resurrected Indy circulated for five long years. Then, in 2023, Missoula’s local journalism tradition turned a new page with the launch of an online news organization called The Pulp Indy fans might remember opening the squeaky hatch of a red sidewalk paper box, grabbing a copy from the pile, and turning to their favorite section. Whether it was a favorite writer, the kaleidoscopic calendar, or a recipe from Ari Levaux, there was always something about the irreverent style and community focus that made readers feel like it was more than a newspaper. It was their paper. The Pulp aspires to cultivate that same relationship online. That’s no surprise, considering that co-publishers Erika Fredrickson and Matthew Frank worked at the Independent for a combined 15 years. Although The Pulp is headed by ex-Indy staffers, it’s not a digital palimpsest of the much-beloved paper. Erika sees the organization as less of an Indy redux and more an echo of its hyper-local ethos—remastered to fit today’s readers. “Indy readers often followed a particular writer and having that local voice weighing in on something really mattered to them,” said Erika. “We want to continue that same focus on the human center of journalism. We really want to get the emotion behind a story. Curiosity is the
main driver and our articles have substance. They're juicy that way,” she said.
How The Pulp got its name is a juicy story in itself. “We wanted something distinctive. We wanted it to reflect Missoula and its rich history of journalism. I was thinking about where newsprint paper actually comes from—wood pulp. Historically, we had the pulp mill here. It checked all the boxes,” said Erika. Then, there's the unfettered permission readers enjoy to—ok, let's go there—beat a topic to a pulp. Fruit puns aside, fostering healthy debates is an important part of the organization’s mission. “Missoula is a place where people have strong feelings about issues. We want to spark debate and engage readers,” she said. “One of my favorite things is to bring up conversations around transportation—biking, driving, pedestrian etiquette. Everybody has a view on how we used to do things or how we should do things.”
If you’ve resorted to getting your news from late night talk shows, then The Pulp just might renew your faith in investigative journalism. Scrolling through the website will give you a taste of local and regional issues but without the bummer fatigue that lingers after reading major news outlets. That’s intentional. Writers bypass all of that drama by focusing on curiosity first. “People feel like they need something to trust; something they know is real,” said Erika. “We’re not here to expose something for the sake of exposing it. We’re not trying to
CONTINUED >
We wanted something distinctive. We wanted it to reflect Missoula and its rich history of journalism. “ ”
be totally objective, either. We come from an angle of curiosity. That way, we can uncover common ground and bring our readers along for the ride. Then they might see themselves and their experience as part of that story,” said Erika.
Now in its second year, The Pulp has both rallied Indy loyalists and gained new followers. It’s also attracted the attention of industry leaders. In September, at the LION Independent News Sustainability Summit, they received the Business of the Year Award. The award goes to a new organizationthat “exhibits, even in its very early stages,
a clearly defined commitment to working toward achieving sustainability through operational resilience, financial health, and journalistic impact.”
A great start, for sure but writers still need to be paid and websites still need to be hosted. Ironically, funding is one of the brighter spots in the industry. All sorts of business models are emerging from the ashes of print. For example, RANGE Media in Spokane is supported from the combined revenues of a brewery, bakery, and HVAC business. “There's been a lot of innovation in the digital news realm the last three years,”
said Erika. “It’s all about other ways to make money. The more that revenue streams become diversified, the more we can begin rebooting everything,” she said. The Pulp is still refining various ways to raise funds. “We are supported through reader revenue, business sponsorship, and grants. And we launched with a large grant from Indiegraf, which is an organization that funds news startups across the U.S. and Canada,” Erika said. All of this enables readers to read full articles for free without annoying interruptions from website paywalls.
As The Pulp continues to take form, one looming question remains: Will there be a print version? The short answer is yes. “If there's a way to do it in digital, then there's got to be a way in print,” said Erika. ”We know people want it and we're moving forward—slowly—to find a sustainable solution,” said Erika.” For now, their digital format has The Pulp penned in by pixels, but it also allows staff to narrow the gap between writer and reader, too. “When we hit that publish button, we want the story to continue, and we want readers to be part of that. We’re always thinking about what kinds of special series we can create, like ‘What's left over on the newsroom
floor?’ or ‘The story behind how we got the story,’” she said. This summer, a new series premiered, called “Rants, Raves, and Revelations.” Anyone can email rantsandraves@thepulp.org with their grumbles, declarations of affection, or short accounts of random moments that make Missoula so Missoula.
Today, quiet mouse clicks have replaced that papery rustle at the turn of a page, but The Pulp is proving that local voices and dynamic discussions are online and thriving. In the last year, compelling content has more than filled that void felt by so many for what seemed like too long. By leveraging its digital flexibility, the publication has excelled at engaging readers beyond the permanence of paper and ink. “We’re starting with curiosity and asking our readers to engage with us in genuine conversation,” said Erika. “My favorite thing is when someone says, ‘Oh yeah, I've been thinking about this.’ That’s when we know we’re doing it right.”
To get the latest headlines, previews of upcoming events, or Erika’s op-ed that will make you smile and ponder at the same time, go to ThePulp.org and subscribe to their weekly e-news letter.
Pickle Pie
Sustainability in Action
