Nspire 2024 Summer/Fall Edition

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Divorce and custody

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Premarital agreements

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Custody and support modifications

Guardianships & conservatorships

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Divorce and Custody cases are complex. Emotions can run high and this time is very stressful. Having a group of experienced attorneys, who are dedicated to meeting your needs, is an essential first step to navigating your particular case towards settlement, or through trial, if necessary. Our attorneys take pride in their work product and spend the time necessary to provide the best representation possible on every single case. AD&B offers an initial consultation and after hours appointments upon request and based on attorney availability. Having multiple attorneys at the firm gives you better access to an attorney when you need to have questions answered and problems solved.

When only the best will do, there is no better choice.

Huntre Yearout, Jeremi Ossman, Jennifer Brumley, Tommy Knoebber, Julie Doty, Craig Zanetti

In each edition of Nspire Magazine, we feature chef-inspired recipes from area eateries. Over the years, we’ve published an array of epicurean delights such as lavender smoked short ribs, black forest cake in a caramel glaze and sushi nachos to name just a few.

In this issue, we feature drinks! When I think of summer drinks, coffee doesn’t necessarily come to mind. But the folks at DOMA Coffee Roasting Company in Post Falls have prepared a couple recipes that highlight the versatility of coffee.

Coffee making is not just about brewing a beverage. It’s an art. A single cup of coffee engages sight, smell, touch and taste. If it’s good, a cup of coffee can affect your mindset, lifting your spirits. If it’s bad, it can make for a rough start to the day.

I recently toured DOMA’s roastery and learned more than I could have imagined about coffee making and the journey of the coffee bean. Each step, from bean selection to brewing method, influences the final cup. It begins with the sourcing of beans, where factors like altitude, soil and climate impart distinct flavors and aromas.

Grinding the beans, as it turns out, is a pivotal moment in the process, where the transformation from solid to soluble begins. The grind size dictates the surface area exposed to water, influencing extraction. Too coarse, and the brew lacks depth; too fine, and it becomes bitter.

Water is often overlooked. Yet its quality and temperature profoundly impact extraction. Purified water allows the coffee’s true character to shine. Temperature control during brewing ensures optimal extraction without scalding or underwhelming the brew.

It’s a science and oh so fascinating!

But really, whether it’s a cold brew on a warm afternoon or a hot espresso on a chilly morning, coffee is at its core a connector, bringing people together over a shared love for this beverage.

See DOMA’s summer twist on the classic java in our Recipe’s section, and while you are there, check out Moon Time’s cool cocktails. Lark Patton shares some delightful and refreshing beverages that take our drink recipes from day to night.

Enjoy!

Kristina Lyman

ARE YOU PROTECTED FROM RADON?

Radon is the second leading cause of lung cancer in the US. If you have not tested the home you live in there is a potential health risk to you and your family. With professional mitigation most homes will fall below the EPA’s action level.

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PUBLISHER

EDITOR-IN-CHIEF

DIRECTOR OF PHOTOGRAPHY

FEATURE PHOTOGRAPHER

CREATIVE DIRECTOR

SR. DESIGNER

NUTRITION EDITOR

HOME EDITOR

GENERAL MANAGER

WAREHOUSE MANAGER

CONTRIBUTING WRITERS

ADDITIONAL PHOTOGRAPHY PROVIDED BY:

ON THE COVER:

Andreas John

Kristina Lyman

Joel Riner

Chris Celentano

Adam Graves

Patrick Fanning

Michal Bennett

Joe Butler

Kyler John

Kelly Miller

Jason Wilmoth, Amanda Rohde, Abby Owens

Taylor Allen, Patrick Martinez, Adam Hicks, Tim Christie, Jason Wilmoth

Glacier National Park

Cover photo by: Joel Riner

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Nspire Magazine is published by Mauer Publishing. Opinions expressed by authors and contributors in this issue are not necessarily those of Mauer Publishing. All materials in this issue of Nspire Magazine are copyrighted and may not be reproduced in whole or part without the written permission of the publisher.

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Nspire Magazine • 409 E Coeur d’Alene Ave, Ste B Coeur d’Alene, ID 83814 (208) 930-0114 phone

Nspire Magazine, Copyright, 2024

If you’re looking for

The

Local

Getting

Nspire

Gardening

Girl

A

AMAZING RECIPES

WHIPPED STRAWBERRY

LATTE

DOMA COFFEE ROASTING COMPANY

KAITI BLOM & DELANEY ROLLINS

Spokane residents and career baristas, Kaiti Blom and Delaney Rollins have 26 years of industry experience between them. Their roles at DOMA Coffee Roasting Company are varied, but they are always in pursuit of exceptional coffee and bringing the most they can to their customers and clients through their expertise and training. Kaiti is DOMA’s head of education, and Delaney is the manager for DOMA’s new café opening this summer.

INGREDIENTS

» 1 sachet (about 5g) DOMA’s Instant Craft coffee

» 1 cup, plus 1 tsp granulated sugar

» 1 cup strawberries, plus more for garnishing

» ½ cup, plus 2 Tbsp water

» 6-8 oz milk of choice

» Ice

Start by making the strawberry syrup.

Add 1 cup granulated sugar to 1 cup diced strawberries and mix well. Fully coating the strawberries in the sugar will start the maceration process, drawing out the fruit juice and tenderizing the fruit. Let the mixture sit for about 15 minutes, then place in a small pot and add ½ cup of water. Continued online...

Scan the code for the complete recipe online and full instructions.

Photos by Joel Riner

the page for another recipe from Kaiti Blom & Delaney Rollins.

AMAZING RECIPES

Sparkling

KAITI

BLOM & DELANEY ROLLINS

INGREDIENTS:

» 2 oz espresso strength DOMA coffee (we suggest our Summer Lovin coffee)

» 3-5 oz tonic water

» ½ cup grapefruit juice

» ¼ cup granulated sugar

» 2 grapefruit slices

» Ice

To make this sparking and delightful coffee beverage, dissolve by stirring together the sugar and grapefruit juice (fresh is best). Once the sugar is fully dissolved, add about 2 oz of the sweetened juice to a serving glass, add ice and top with tonic water until there is about an inch of headroom on the top of the glass.

Now you’ll need to prepare your espresso. We love this recipe with DOMA’s 2024 release of our Summer Lovin, a singleorigin Ethiopia. When pulled on espresso, we are tasting sweet lemonade and grapefruit peel. Don’t have an espresso machine? No problem! Using 2 oz of a concentrated cold brew will yield a similar flavor profile. (Need a cold brew recipe? Visit us at www.domacoffee.com)

Next, slowly pour your coffee over the tonic, add your grapefruit garnish and enjoy!

Feeling a little frisky? Try the addition of tequila or gin to take this beverage from day to night.

Scan the code for the complete recipe online.

DOMA COFFEE ROASTING COMPANY

Overseas

AMAZING RECIPES

Indigo 75

Lark Patton is an Idaho native who has lived in Coeur d’Alene for 23 years. She has been in the service industry for 27 years and has worked at Moon Time for 19 years. She loves learning about all things food and beverage as well as getting to know her customers. Long-time customers know her by her frequent change in hair color as well as her six years spent playing roller derby.

INGREDIENTS

» 3/4 oz Indigo gin (Empress)

» 3/4 oz Elderflower liqueur (I use St. Germain)

» 1/2 oz lemon juice

» 6 oz sparkling wine

» Lemon peel for garnish

Shake the gin, elderflower liqueur and lemon juice with ice, and strain into a wine glass. Top with sparkling wine and garnish with lemon peel.

Scan the code for the complete recipe online.

Photos by Joel Riner

Some North Idaho hospitals have recently begun to offer robotic knee surgery. But it’s nothing new to Dr. Jeffery Lyman, MD, with the Orthopedic Sports Institute in Coeur d’Alene. He has already spent six years performing partial and total knee replacements using the advanced Mako Robotic Arm by Stryker.

The Mako Robotic Arm uses 3D CT-based software to review your anatomy and create a personalized surgical plan. It then precisely guides the surgeon’s cuts to preserve healthy bone, ligaments and tissue. The Mako also provides the surgeon latitude to make small but necessary adjustments during the operation—something most robotic arms can’t do.

The results are a more precise joint placement, less pain and faster healing. So, you can quickly get back to the things you love. The procedure is also paid for by most insurances.

AMAZING RECIPES

Mexican moon

INGREDIENTS

» 1 1/2 oz Anejo tequila

» 1 Tbsp cinnamon agave syrup

» 3 dashes orange bitters

» 3 dashes chocolate bitters

» Bordeaux cherry and orange peel for garnish

For the cinnamon agave syrup, bring one cup agave, two cups of water, and 6 cinnamon sticks to a boil on the stove. When it’s boiling, turn it down to simmer for about 30 minutes. When the mixture starts thickening and is very fragrant, you can strain the cinnamon sticks and let it cool.

To build the drink, put one tablespoon of the agave syrup in a rocks glass with a cherry and some ice. Muddle the cherry if you like, add the tequila and both bitters. Stir a few times and add an orange peel for garnish.

Scan code for the online recipe of Lark Patton’s Mexican Moon.

THE NATIONAL FOREST BY UTV

Epic lookout spots treat those willing to navigate these backcountry trails.

A ride full of laughter, adventure and lasting memories

By ABBY OWENS

Photography By JOEL RINER

Fresh morning air teases at my hair and fills my lungs as it rolls in through my open windows. The June sun is already brilliant at 7 a.m., promising a warm day as I head north on Highway 95 towards Bunco Road. I pass the stoplight at Lancaster and 95, and the sky seems to open up, the forest draws nearer, and my anticipation builds at the prospect of getting out into the mountains like I never have before. I’ve lived in North Idaho for nearly 20 years, but today will be my first time delving deep into the Coeur d’Alene National Forest by UTV.

As I pull into the parking lot at the Bunco Trailhead, I see it is already quickly filling with trucks, trailers and off-road vehicles owned by members of the Backcountry ATV-UTV Association. I am quickly greeted by the club president and secretary, Bret Uhlich and Nancy Conley, who have invited me to join them for an all-day ride to Clark Fork. It will be about 50 miles there taking forest roads, and then another 50 miles back on a different route that winds closer to Lake Pend Orielle.

Nancy then introduces me to Jeff and Marjorie Heintz, the couple who will be generously hosting me in their four-seat UTV for the day. UTV’s, or utility task vehicles, are also known as side-by-sides and are different from ATVs, all-terrain vehicles, which are designed for single riders.

While grabbing my backpack from my vehicle, I see that the group consists of about 15-20 machines and maybe 25-30 members. Most are retirees still hungry for adventure, and some have even brought their fourlegged canines along for the ride.

Bret and Nancy call everyone together for a quick briefing around 8 a.m., and then it’s time to load up and line up. The ride leader for the

day pulls into position at the head of the pack, and someone volunteers to bring up the rear. I climb into the back seat of the Heintz’s UTV and get myself situated as engines come roaring to life all around us.

One by one, members of our caravan are swallowed by the forest, the next machine in line at the trailhead waiting a few seconds before rumbling off after the rest. We’re somewhere around the middle of the group, crawling forward slowly until I realize the UTV in front of us is all that’s between us and the trail. Jeff waits 10 seconds or so to give them some space, and then we’re off.

Golden sunlight streams down through the trees and is cast into beams of hazy light against the dust stirred up by the UTVs. The dirt trail is lined with lush grasses and lingering wildflowers, the trees sometimes so dense that their leafy branches almost create a canopy over us. Jeff keeps the taillights of the vehicle ahead and the headlights of the one behind ever in sight, like bobbing red and white eyes blinking in the haze. There’s an eerie, almost prehistoric feel to it all, heightened by my awareness that civilization is getting further away with every turn.

Despite the omnipresent drawl of the UTV motor, I’m able to chat with Jeff and Marjorie and learn a bit about their story. They’d found the Backcountry ATV/UTV Association about four years ago because the place they bought their UTV from is one of the club’s sponsors. They’ve been grateful for how owning a UTV has enabled them to keep feeding their adventurous spirits as they’ve aged, especially when Marjorie was diagnosed with cancer. Their machine’s enclosed design with door flaps and a full windshield, with a few adjustments, has enabled her to continue exploring the outdoors and visiting new places with her husband and friends as comfortably as possible.

The group makes a point to take stops every so often to stretch legs, socialize and enjoy the views. At our first stop, I’m amazed by the fine layer of dust already covering my leggings, windbreaker and hair. Ev-

eryone is very welcoming and friendly, and laughter can be heard running up and down the line of the varying models of UTV.

I start chatting with Bret during one of our stops, and he says one of the club’s passions is helping steward the public lands they ride on. UTV riders apparently have a reputation for not caring about the trails, often going on ones they shouldn’t with certain sized rigs, but the Backcountry ATV/UTV Association works to break this stereotype by partnering with the state to help take care of the land they enjoy.

A few ways they do this is by donating to local charities, participating in highway and trail clean ups, and volunteering at community events. Bret said they try to mix it up a bit each year, but they’ve done events like helping with parking and the beer garden at the Idaho State Fair, and serving lunch for Farm to Table. This

mission has earned the Club a good name within the community and nearly a dozen sponsors since its inception in 2002.

Back on the road, I ask Jeff about some things I’d noticed throughout the morning. He explains there’s a trail etiquette riders abide by that has cultivated a culture where there are no true strangers up here in the mountains. Everyone is willing to help out if they come across another in need, especially when inclement weather hits the trails. Passing individuals who are riding within a group will hold up a number on their fingers to indicate how many more rigs can be expected after them, which is helpful when approaching blind corners. Jeff said they sometimes have to get comically creative with their group, as their outings frequently number more machines than one has fingers.

One thing the Backcountry Association does to minimize the chance of

Riders take advantage of a break to stretch their legs and chat with other group members.

Clark Fork rests quietly in the distance, a hidden gem situated between the Cabinet and Coeur d’Alene Mountains.

getting separated on the trails is have the leading UTV drop cones at each intersection that are then picked up by the final driver. There are also a handful of machines — Jeff and Marjorie’s being one of them — outfitted with radios in case something needs to be communicated quickly throughout the group.

Although quite dusty at times, there are many stretches where the air is mostly clear and I’m in awe of the breathtaking landscape we’re passing through. Sometimes my gaze is caught by how the dust clouds settle and swell in mesmerizing dances; other times, by how the white heads of flowering beargrass contrast starkly against swaths of green grasses. By far the most captivating scene is how the mountains roll out in ridge upon ridge into the distance.

At one stop, Nancy introduces me to a member named Steve, and I’m

able to ride with him in his two-person UTV for a bit. Steve used to ride motorcycles and loved the thrill of the speed, but references some adage along the lines of “with age, get a cage.” He made the switch to UTVs about nine years ago and has now been with the Club for five years. His UTV has a split windshield instead of a full one like the Heintz’s, which means a bit of a dirtier ride that balances out with the increased airflow. Steve’s been able to put a lot of time and money into decking out his machine, and the evidence is felt in how smoothly it handles over rough portions of the road.

I trade out my sunglasses for goggles, and find that the rumble of the UTV motor has faded into the background of my awareness, becoming just another beat to the wild soundtrack of wind, nature and freedom. The trail starts to cut back and

forth as we descend the mountains surrounding Clark Fork. Glimpses between trees reveal scattered buildings in a stunningly picturesque valley streaked with the reaching fingers of tranquil ponds. The trail brings us down right alongside the Clark Fork River, so full of winter runoff it seems ready to claim the road as part of its watery domain.

We cross the river at a bridge that parallels some train tracks and arrive in Clark Fork. A few members of the group head to the gas pumps to top off their tanks while the rest park and decide on sandwiches or burgers for lunch. Steve will be visiting with a friend nearby instead of heading back with us, so I thank him for the lift before going in search of a sandwich. There’s a bit of time left after I eat, so I wander down the main street to Scotchman’s Coffee, named after Scotchman’s Peak which is accessible

UTVs are a versatile hobby for outdoorsmen and women of all ages and skill levels.

nearby. I look out at the mountains northeast of town, some still speckled with stubborn patches of snow. I’ll be back for that epic hike someday.

I jump in with Jeff and Marjorie again for the drive back. The return route proves just as scenic, but we’re treated this time with sweeping panoramas of Lake Pend Orielle, its sapphire surface wind-pocked and edged in lush shades of green. Jeff and Marjorie tell me about a rest stop and hotel off one of these trails where the employees have to take a boat to get to work. We aren’t able to go by them today due to time, but they say the group sometimes visits the tiny town of Lakeview right down on the lake and Gold Creek Lodge up Gold Creek a bit when they do this ride.

They explain that the club does this ride to Clark Fork every couple years

because it’s a popular one, but their rides usually average 50-60 miles. They go out almost every weekend during the warmer months, and frequent areas like Fourth of July Pass, Cataldo, Wallace and Harrison. Jeff says there were about 50 members at the last meeting, but the Club currently sits at about 175 members.

As we near the end of our venture, I feel unperturbed by the layer of dust I’m wearing, lulled into contentedness by the smells of sunblock, sun, and summer-warmed forest. It’s about 5:30 p.m. when we reach the Bunco parking lot, and although the energy levels are much different than they were about 10 hours earlier, the smiles and laughs are still genuine.

I’m impressed by the sense of family and camaraderie among the members of this group, and how quick they

are to let new people in. I say goodbye to some of those I chatted with, shake hands with Bret and Nancy, and especially thank Jeff and Marjorie for their hospitality all day. Driving UTVs is a thrilling activity in itself, but doing so with a great group of people through gorgeous terrain makes for a truly lasting experience. Whether one is young in body or young at heart, UTVs offer an addicting avenue for escaping the chaos of civilization, discovering new destinations without ever using a highway, and filling one’s soul with the profound beauty we are blessed with here in the Inland Northwest. N

~In memory of Marjorie Heintz~

Days spent exploring mountain trails are always more enjoyable with a copilot.

Jesse Kroetch teaches Jason Wilmoth the basics of bass fishing as the sun rises over Lake Coeur d’Alene.

Bass Fishing ON LAKE COEUR D’ALENE

By JASON WILMOTH

With the first cast, I wondered whether my fishing plans would be successful. The lake was glassy calm, the sun was rising over the mountains above Beauty Bay on Lake Coeur d’Alene. This early spring day looked so promising I’d even brought shorts, which I had to dig out from the depths of my closet. Everything was primed for an awesome day of fishing, except for one minor fact: I am not a fisherman.

Jesse Kroetch and I had been talking for several months about this adventure. I wanted to write a story about fishing, and Jesse wanted to share his love of fishing for smallmouth bass on Lake Coeur d’Alene. We watched as spring progressed and the water began to warm. Finally, we settled on a date. I would be Jesse’s first client of the bass fishing season.

After meeting Jesse at the boat launch, we stowed gear and made our way across the lake to our destina-

tion, an area Jesse believed was just “comin on.” I pulled my hood tight and tucked into the wind that was just on the verge of being cold. As the boat came off-plane and slowed into the area where we would fish, I was thankful for the respite.

In my early 30s, I worked for several years as a water quality and fisheries technician, where I had the opportunity to be part of a Pacific White Sturgeon project on the Columbia River. I spent three summers working on every aspect of the project, from data collection, deploying egg mats, catching sturgeon on set lines and transporting viable sturgeon to a tribal hatchery for spawning. At the same time, I worked on several other projects where I electro-fished local creeks and lakes, conducting trout surveys and tracking invasive common carp. I could identify nearly every species of fish we have in the Inland Northwest, but I have almost never fished with a pole.

I know very little about fishing as most people understand it, so on that first cast on Lake Coeur d Alene, I was very much out of my element. However, I enjoy learning new things. I also enjoy watching someone who is in their element and passionate about what they do.

Jesse, who works with CastCadia Outfitters, is clearly passionate about fishing. He talked me through what he called “technical bass fishing,” techniques such as fishing with a lure that mimicked a crawfish crawling along the rocky bottom. Initially, I struggled to get the feel for the lure as I dragged it across the lake bottom, not sure of what I was feeling until the moment I felt exactly what Jesse had explained.

A smallmouth hit the lure hard. Surprised, I made an attempt at setting the hook and began reeling in. As it neared the boat, I was excited to see that the bass was fairly large,

not what I expected for the morning and somewhat of a vindication that I CAN catch fish with a pole! Jesse was ready with the net and brought the fish into the boat. I posed for pictures, the bass went into the live well and I went back to fishing, determined to catch another.

With me this morning, as I tried in vain to look like I knew what I was doing, was my wife, Lindsey, who offered to help with photography on my promise of sunshine and a beautiful lake morning.

As the sun continued to rise, offering the first sensations of warmth in the cool morning, the three of us talked about everything bass-related, from their life cycle and common ages of smallmouth in Lake Coeur d’Alene, to the varying methods of catching them. Jesse shared with us

his thoughts on integrity in guiding on Lake Coeur d’Alene. Lindsey was excited to learn we would be releasing all the bass we caught as Jesse firmly stood on the belief that releasing the fish, which grew slowly in our cold water and could range in ages up to 20 years old, was being a good steward of the lake he loved and grew up on.

Slowly, I began to get the feel for fishing with the crawfish lure, and then we moved onto another lure that mimicked a sculpin, which is a freshwater fish that bass feed upon. Somehow, I continued to bring in large fish, and I was getting better at distinguishing the feel of a rock to that of a bass taking the bait.

Then, Jesse had me switch to a jerk-bait. The method for using this lure was completely different and involved jerking the lure forward in

short movements within the water column and mimicking a fish swimming above the bass. There’s a very specific jerking motion that makes this lure effective, which at first I was not achieving.

Jesse warned me that if conditions were right the bass would absolutely hammer the lure, and he wasn’t wrong. The first hit surprised me, and I didn’t set the hook correctly. The second time I was ready, or at least more ready, as I was still in disbelief. But I was able to set the hook and bring the fish into the boat. We were catching enough bass that the live well was filling up. Every time a large fish was landed, the smallest of the bass in the live well was released, so that only the largest of our day’s catch remained in the live well.

Other fishermen began to move

The great fishing continues as the morning warms. Several surprisingly large bass are caught and placed into the live well.

into our direction as the morning progressed. While I was almost nearly preoccupied with trying to learn how to fish for bass, I was also able to watch and become aware that none of the other boats seemed to be catching anything. I asked Jesse why and he explained that many fishermen weren’t using the advanced techniques he had taught me.

I was learning bass fishing 201 while a lot of those fishing for bass were using 101 techniques. Also, a lot of experience and studying of bathymetry maps had resulted in Jesse having an acute knowledge of where the fish would be along the lake bottom. I was beginning to feel more and more like a legitimate bass fisherman.

Around mid-morning I took a break to change into my shorts and have a snack with Lindsey. We sat back and took in the surroundings, snapped some photos and watched as Jesse picked up a pole.

I will be turning 46 in a few months, 50 is just a few years away, so close I can see it just on the horizon. Aside from a five-year span when I worked in the environmental consulting

world doing water quality and fisheries work, I’ve been a carpenter my entire life. I was taught how to be a carpenter by a generation of old school carpenters who had an immense measure of pride and integrity in their work. That’s something that has bled over into my life and a thing that I greatly respect.

As I watched Jesse cast his line, his passion for fishing was evident. He knew exactly where to cast, where the fish would be, and when the bass would come after his lure. I was witnessing a fish whisperer. I watched a few Bald Eagles fly overhead and considered how lucky I was to be in this moment.

With the morning winding down, I continued to fish with the jerk-bait. I felt like I was starting to get the feel for their necessary movement to draw a bass onto the lure, though I was still pretty horrible at accurately casting. On the side-scanning sonar, we could see a vague return of my lure in the water column and a blip on the screen rising to it. I felt the bass take the lure and set the hook, bringing in one final fish for the morning. We caught somewhere between 10 and 15 fish.

With the sun fully overhead and the morning complete, Jesse and I posed for photos with the four largest bass we had caught. We released them back in the same location where we had caught them and stowed our gear for the return trip across the lake.

As we began to motor back to the boat launch, other boats began slinking over towards our spot, in recognition of our evident success. Jesse laughed as he brought the boat up onto plane and told us that while we fished the north end of the lake there was a bass fishing tournament happening out of Harrison.

Jesse guessed that had we had been part of it, we would have likely brought home some winning money with our morning’s catch.

It was a fun and memorable fishing adventure. And while I may never consider myself a true fisherman, I did recently purchase a fly-fishing rod … just in case. N

Scan code to read this article online and see more pictures of Jason’s bass fishing adventure.

Bass being released after a successful day of fishing on the lake.

WALLA WALLA WINE TOURS

BEER & WINE TOURS

SPOKANE & COEUR D’ALENE CITY TOURS

GLACIER & YELLOWSTONE TOURS

Photo by Joel Riner

OFFROAD COMRADERIE

By CHRIS CELENTANO

OFFROAD COMRADERIE

Photography By CHRIS CELENTANO

Burnt Knob Lookout and the Selway-Bitterroot Wilderness.

Some of my earliest memories outdoors with my family were created deep in the mountains in one of the Toyota Land Cruisers that my dad had built for rock crawling. Those motorized adventures introduced me to what is known today as overlanding and fueled my love of camping and off-roading.

As I grew older, my passions expanded, and I took up more human-powered pastimes to get into nature; things like kayaking, climbing and mountain biking. However, I have never lost my appetite for the powersports world and still regularly use those modes of transportation to access some of the most remote areas of the Inland Northwest.

In fact, I purpose-built my truck to

be a good balance between off-road capability and comfort while also being a daily driver and grocery-getter. My love of off-roading and my passion for the outdoors has culminated in a yearly late spring-into-summertime tradition with a few of my friends. We try to give back to the local offroad community by attempting to open up and clear various sections of the Idaho Backcountry Discovery Route (BDR); we bust through lingering snow drifts, and most importantly, clear the trees that have fallen down over the course of the winter. We love the challenge of it, and there is, of course, a little bit of healthy competition trying to be the first people through a section for the year.

The Idaho BDR is a 1,250-mile

mostly off-road adventure, running through the most rugged, remote, and scenic parts of the state. Officially, the route starts in the south at Jarbidge, Nevada and runs north all the way to the Canadian border above Bonners Ferry. Many people ride north to south as well, depending on where they live or if they plan on connecting to another BDR in another state. Many others, like me and my friends, pick and choose sections in an effort to navigate our life-play-work balance.

>> Setting the course

This trip was several months in the making last year. There would be four trucks and six friends driving three sections of the BDR over three days; quite a bit longer than

Bryan Myers’ dog, Holly, anxiously awaits his return while the guys were stopped and clearing a tree from the roadway.

our usual spontaneous day trips to cut trees out of the roadway. Ultimately, it would end up being more than 800 miles round trip with more than 600 of those miles driven off road. Jeff Durocher, Steve Duranceau and I would ride in my Tundra. Bryan Myers would drive his Gladiator. Ken Ebner would take his Tundra and Greg Barker would drive his Sequoia.

We met up at 5 a.m. on a Friday morning. The sun was just beginning rise as we organized gear into the trucks and got situated for a long first day. We had to complete 197 miles of remote dirt roads the first day, beginning along the I-90 corridor near Taft on a variation of the BDR we designed ourselves.

As soon as we left interstate 90, a few miles over the state line into Montana, we were on dirt. We pulled over into the Hiawatha Trailhead parking lot and began the 10to 15-minute process of airing our tires down to increase traction, improve ride quality and decrease wear and tear on the trucks.

While the continuous hissing sound of air escaping the tires drowned out the sound of the birds and bugs humming and chirping in the surrounding forest, we chatted about the game plan for the day. We had multiple mountain passes to cover (all in all we ascended and descended over 75,000 vertical feet that day) and several long sections of road that none of us were familiar with outside of scouting using satellite imagery.

Despite having radio communication, we all agreed the lead truck would stop and wait at any intersection to ensure no one made a wrong turn trying to follow in what would be epic proportions of moon dust. Getting lost in these mountains would be less than ideal. Radio communication with low-power two-way radios is only good for maybe a couple of miles in the deep canyons and steep passes we would be driving.

>> Hitting the road

Part of the first leg of the trip had us traversing the very northern end of the Bitterroot Mountains down to the North Fork of the Clearwater and out to the town of Pierce, Idaho. Along the way, we drove along a narrow ridgeline and by at least six alpine lakes nestled between magnificent, craggy peaks. We traversed our way south and eventually made our way down to the Shadowy St. Joe River. We then continued upstream towards its headwaters for

the next couple of hours. Driving along the inviting emerald green waters, it was impossible not to share fly fishing stories.

We made it to the top of our final major pass of the day between the St. Joe and North Fork Clearwater drainages and stopped for lunch overlooking a stunning alpine lake. After a quick lunch, we made our way down into the Black Canyon of the North Fork Clearwater. It is a spectacular canyon lined with massive granite spires and old growth cedars. It was difficult to resist the cool water of the river during the oppressive heat of the day. Alas, we knew that we couldn’t stop; we still had many miles to go before making it to our first camp on the famous Lolo Motorway. But first, we needed to get to Pierce for fuel.

The Idaho BDR is not just challenging due to the ruggedness of the roads that it travels over, but also the distances between fuel stops. Several of the sections are around 200 miles with nothing but remote wilderness between the start and stop points.

Finally, we arrived in the little town of Pierce around 6 p.m. that first evening and took turns fueling up at the small gas station and market. The BDR is extremely beneficial to many of the tiny mountain communities that the sections connect. With mining and logging having slowed over the last few decades, it is a welcome economic boost to the small businesses that still exist in these towns. Pierce is no different. There are excellent rustic lodging options as well as a couple of fantastic eateries to visit when in town.

Once we were fueled up, we headed back out of town 30 miles to our first camp, and about 20 miles into the Lolo Motorway. We set up camp

just as darkness descended on us. Jeff made steak fajitas and we ate like kings on the edge of an old burn with unbroken views of the skyline over an unimaginably large wilderness ahead of us. We went to bed not long after dinner, knowing that Saturday would be another huge mileage day on much rougher roads, and with the worry that long sections of the road would have downed trees that needed to be cut out.

>> Navigating the unexpected

We woke early with the sunrise; Jeff and I in hammocks, Ken and Greg in tents, and Bryan in his rooftop tent. We noticed some new haze along the horizon and down in the Lochsa River Drainage below. Greg is a career wildland firefighter, and we quickly figured out there were a couple of fresh forest fires we would be skirting around toward the end

of our day. With how dry and hot it was, we made sure to keep a close eye on them as we made our way closer to ever-expanding plumes of smoke only a few miles from us.

The Lolo Motorway is a historic passageway that early settlers in the region used to traverse between the Missoula-area and North Central Idaho. It is a much rougher and less-improved road than what we had driven the day before — while we welcomed this, it slowed the pace. We had over 200 miles to drive and needed to arrive at camp at the beginning of the Magruder Corridor by that evening.

We hadn’t traveled far that morning before we came to a long section of downed trees in the road. Granted, they had been cut to open the road, but with little clearance for a truck to drive through, leaving

most of the trees still in the road. This represents risk for traffic. My buddy Jeff Durocher single-handedly spent three days last summer with his chainsaw cutting open the entire Lolo Motorway and removing hundreds of trees. Most of the area that this road travels through burned a few years back. For that reason, dead trees are constantly falling across the road, representing a nearly never-ending project.

We spent a couple hours removing more than 200 trees between the six of us using four chainsaws and a ton of teamwork. We did all of this in only a couple miles of road with at least 60-70 more miles of the Lolo Motorway ahead of us. We finally decided we needed to abandon our cause and only remove hazard trees going forward; ones that posed a severe risk to travelers, particularly BDR riders on

Bryan Myers’ Gladiator with rooftop tent set up in a gorgeous Montana meadow at the beginning of the Magruder Corridor.

adventure motorcycles.

Several hours later, around 4:30 in the afternoon, we emerged from the woods, sweaty and dusty, but with another 80 miles to go for the day. We grabbed a late lunch at the famous Lochsa Lodge, and then headed toward our camp for the night outside of Darby, Mont.

Just as darkness fell, well after 9 p.m., we rolled into a gorgeous meadowy camp with sporadically spaced giant ponderosa pines, a staple of the Bitterroot Mountains. In the distance we could hear the river rushing through the darkness, soon accompanied by the crackling of the fire and the chirping of crickets. Sleep came easily that night.

>> The home stretch

The following morning was filled with a sort of tense excitement. It was our final day; and while we were on the home stretch, it would still be a huge day in terms of mileage. Not only did we have over 160 miles of rough wilderness roads to contend with, but also the hours of highway driving to get back home once we reached “civilization.”

The BDR was certainly not one to disappoint and our final section, the historical and famous Magruder Corridor, was as stunning and impressive as we had hoped.

I heard an interesting take about that section of road recently from an old-timer who said something to

the effect of “Those fires that ravaged that Corridor were the best thing to happen to the scenery along that road.”

As we drove along, in utter amazement at the expansive views, I couldn’t help but listen to that tiny voice of agreement. Without the fires, there would have been far fewer views. While that is certainly a controversial take depending on how a person views the natural world, there can be no question that the adventure, the drive, the views and the camaraderie were nothing short of inspirational. N

Scan code for the complete selection of images and additional adventures by Chris.

Moondust would end up being one of the primary themes of this summer trip. The dust lingered in the vehicles and on the gear for months afterward.

WEEDS IN THE GARDEN

Ihave to admit, there are few things more satisfying than pulling weeds and then standing back and admiring the neat, clean space around your plants.

When I was a teenager, my family moved into a new house. The backyard was a decent size, but one-third of it was completely overgrown with weeds and tangled shrubs. That first summer, my mom got me and my sisters out into the Texas heat, and we chopped, pulled and dug out the mess of green things. The yard suddenly seemed twice as spacious, and we soon planted vegetables in the newly cleaned corner.

More recently, I got to know a friend named Sergei Boutenko (ser-

geiboutenko.com) who educated me on edible plants in the wild — and in the urban jungle. We as a culture have come to accept that undesirable plants in our lawns, landscapes and gardens are weed pests, and yes, it’s true that weeds compete with desirable plants for nutrients and space. They can also stunt growth and reduce produce yields in your garden while proliferating quickly if not kept in check. If you’ve seen enough TV commercials, it’s likely you’re familiar with the many Roundup ads encouraging you to “point and shoot” and letting you know that “the only good weed is a weed that’s dead.”

But, I disagree. If managed well rather than simply exterminated, weeds can also attract pollina-

By S. MICHAL BENNETT

tors, provide additional food sources, and even bring a wild beauty to your space. The key is to pull (satisfying but may stir up dormant seeds) or cut (keeps the soil intact while removing the parts that are photosynthesizing) the weeds in congested or undesirable places, while leaving a few plants that aren’t in the way or causing damage to your vegetables, lawn or flower beds. On the weedy plants that you do keep, cut flowers and tops before they begin to seed. This inhibits it from spreading prolifically.

A few springs ago, my city’s parks department released a statement asking residents to let the dandelions in their lawns bloom that season. Dandelions attract honeybees, bumblebees, and a bunch of other pollina-

Photography By JOEL RINER

Weeds can actually be beneficial to your garden.

tors, and they wanted to encourage the health of pollinators in our area. Other common weeds, like cat’s ear, purple dead nettle, clover, milk thistle and ground ivy, are also highly beneficial to butterflies, bees and other pollinators. Just this spring, I discovered a native Mason bee in the wild digging into a clover flower.

As you take a fresh look at your green spaces, here are some thoughts on edible weeds and how to enjoy them.

>> Dock leaves are tart in flavor. Use young leaves raw in salads or tougher leaves in casseroles or soups.

>> Cleaned dandelion greens and yellow flowers are edible! Make dandelion syrup or wine and add the greens to salads, stirfry or other hot

dishes. You can also make dandelion tea by roasting the flowers in a 250ºF oven for 2-3 hours until dried. Then, keep in a sealed container in a dry place away from sunlight and steep to taste in hot water for 5-8 minutes when you want to enjoy a cup. The tea is also delicious iced.

>> Due to its hairy texture, purple dead nettle is best when cooked, although it is possible to eat it raw. I recommend adding it to soups, quiches or other hot dishes, making a tea to help alleviate seasonal allergies, or incorporating it into a salve for soothing skin irritations.

>> One of those little weeds with cream-colored flowers might just be a wild radish! You’ll want to pull up

the root on this one – they make fun little quick pickles.

>> Thistle’s may be prickly, but you can batter and fry the flowers and make pesto from the leaves.

Check out Sergei’s website, his foraging app (Wild Edibles with Sergei Boutenko), or any of his books, like Common Weeds and Wild Edibles of the World, for more ideas on how to welcome weeds into your life. N

Scan code to read this and many other organic gardening articles online.

Weeds can attract pollinaters, among other benefits.

Versatile qualities of

By S. MICHAL BENNETT

VINEGAR

Vinegar is a familiar pantry product for most of us, whether we grew up with it as a recipe ingredient or used it to clean stubborn stains and water mineral buildup in our homes. I don’t remember my mom using it very often for cooking, but my great-grandma Brown pickled and canned lots of vegetables. Personally, I gained an appreciation for vinegar when I began making shrub syrups— an oldworld process that typically involves fruit, sugar and vinegar. Although I’m not a fan of shooting apple cider vinegar every morning to improve my health, I have now integrated vinegar into my diet and life in a variety of ways.

The history of vinegar is almost as old as wine, which is believed to be the first source of this acidic liquid. Legend attributes the discovery to wine turning sour after being left too long in the fermentation vat. And the

word “vinegar” itself is derived from the French word “vinaigre,” translated “sour wine.”

>> The process

Two steps are needed to produce acetic acid and thus create vinegar. First, a sugar-containing product, such as fruit, juice, malted grain or rice, is fermented with yeast in a closed environment. This fermentation converts the sugar into alcohol and CO2. Next, the brew is opened up and exposed to oxygen and bacteria in the air, which converts the alcohol into acetic acid and water. Edible or culinary vinegar, according to the U.S. Food and Drug Administration, contains 4-8% acetic acid. Vinegar specified for cleaning typically falls at 6%, with a water content of 94%. The two most common vinegars today, apple cider and white, both contain about 5% acetic acid.

You’ll find here a recipe for mak-

ing your own fruit vinegar with a little fermentation help, but please note: homemade vinegar produces a “mother.” Think kombucha, which is made in a single step that allows both yeast and bacteria to create a culture — a mother SCOBY (symbiotic culture of bacteria and yeast) — on top of the liquid. The same conversions happen, but in a slightly different way. Vinegar also produces a SCOBY, and, if you enjoy making kombucha, you might be ecstatic about this. If not, be warned that SCOBYs are weird and look like a layered snot pancake. Just saying.

>> Health

In the ancient tradition of Chinese medicine, vinegar is used to process herbs that benefit the body through soothing the liver, preventing blood stasis, relieving pain and purging the organs and tissues of toxins. It’s considered a warming tonic as it can

DIY fruit vinegar

Photography By JOEL RINER

quickly stimulate circulation and even emotional stagnation, particularly in children. Vinegar has also been widely used as a digestive aid, antibacterial balm, wound dressing, cough treatment, cholesterol reducer, weight loss supplement and to help lower blood sugar.

Because of its proven antibacterial and antimicrobial properties, vinegar is an excellent base for surface cleaners. It is also clarifying and can reduce static when added to laundry. I recently swapped liquid fabric softener for distilled white vinegar in my clothes wash cycle. Stains come out easier, fabric is softer, there’s no softener residue buildup, and dryer static is almost non-existent

>> Food

In the kitchen, vinegar is a fantastic preservative, such as pick-

ling, as well as a versatile way to add an acid component to nearly any dish. It can also help break down proteins, such as brining pork with apple cider vinegar, and make oily foods more digestible. I add a bit of apple cider vinegar to finished bone broth and rich pasta sauces. Vinegars can also be infused with herbs, chiles, spices, fruits and other flavorings, fresh or dried. Adding a little vinegar to sauces and syrups can cut through sweetness, and drinking vinegars or vinegars as a shot or added to drinks can quench thirst more quickly and effectively than plain water.

Check out the Garden to Table section in this issue for a marinade that incorporates vinegar and a quick pickle recipe that can be used with a wide range of vegetables or fruits. N

Recipes

FRUIT VINEGAR ( Makes approximately 1 gallon)

INGREDIENTS

» 6 cups organic fruit of choice

» 1 cup organic cane sugar

» spring water

» 1/3-1/2 cup sulfite-free or organic wine (optional)

» 3 Tbsp organic apple cider vinegar, with the mother (see story on vinegar)

SUPPLIES

» 1 gallon glass jar with a lid

» clean cheesecloth

» large rubber band or twine

Scan code for the directions and complete recipe.

NATURAL MULTI-PURPOSE CLEANER (Not for consumption)

INGREDIENTS

» 1 part distilled white vinegar

» 1 part distilled water

» 5 drops lemon or orange essential oil

» 10-15 drops antibacterial essential oils, such as tea tree, lemongrass, eucalyptus, rosemary or lavender

Combine in a spray bottle, shaking well. Use on surfaces for cleaning and disinfecting. Also works well on water stains, is safe for cleaning toys, and helps remove stains on cloth surfaces.

Scan code for the directions and complete recipe.

DIY natural multipurpose cleaner

Pickleball

What looks like a combination of ping pong and tennis and involves a small plastic ball has become one of the most popular recreational activities — and for good reason.

Pickleball is not just a fun activity, it’s a sport with leagues, workshops and open play. And, though the most common demographic for this sport is 55 and up, almost anyone can play it.

At a glance, this game may look incredibly simple, but make no mistake, it can be a challenge, and also a killer workout at times.

I recently joined a pickleball

league and definitely underestimated how much skill would be required at this level. After a handful of games, I realized how much this sport required quick reflexes, footwork and agility, and hand-eye coordination.

>> Playing the game

Pickleball is played on a court smaller in size than a tennis court, approximately 20 by 40 feet, with a net that stretches across half-court line at about 34 inches tall, for a standard game for teams of singles or doubles.

The only equipment needed is a pickleball paddle and ball. To play,

By AMANDA ROHDE

RINER

For fun and fitness

the ball must be first served with an underhand serve from behind the baseline (the boundary line at each end of the court). From the serve, the ball has to make it over the net and land within the section of the court diagonal from the server. It cannot land within what is known as “the kitchen,” which is the non-volley zone that is close to the net on either side. The ball must bounce once before returning the serve. Only the serving team can score points. The server continues to serve until failing to rally, and then the ball switches to the other team. If playing doubles, the other partner has a turn to serve

Amanda Rohde enjoys pickleball for the workout.

Photography By JOEL

before switching over to the opponent. The game is usually played to 11 points, and must be won by 2 points.

>> Health benefits

Part of what draws people to the game of pickleball is that it is so versatile. It’s social but it also can be competitive and active. Even those who struggle with injuries or limitations can play. Because the court is smaller than a tennis court, the game allows players to be close enough to one another that they can hold conversations.

When I played in league pickleball, it was fun to get to know people through an active outlet with some friendly competition! There are also some leagues that tend to be more competitive than others, based on skill level.

Pickleball can also be a challenging workout if you let it. It is a good aerobic exercise, allowing you to burn calories and improve lung function. It also engages several muscle groups, so it’s a good strengthening workout as well.

>> Avoiding injuries

As with any exercise, it’s important to take precaution and prevent injuries by warming up before playing. This will help reduce muscle tension and prepare your body for sudden movements. Staying hydrated is also important as is wearing proper shoes to limit sliding.

Whether you are looking for social interaction, competition or just a fun way to work out, give pickleball a try. It may just be the game for you. N

Amanda Rohde is certified in personal training, nutrition and Pilates.

Close Encounters of the Wild Kind

By JOE BUTLER

It’s 3 a.m. and it’s dark and cold. While the rest of the world sleeps, Tim Christie is waiting for the first signs of daylight and a chance to spot some kind of animal on the move.

It’s always a wonder what the morning will bring. A bugling bull elk. A curious coyote. An otter popping his head out of the river. A bear grabbing berries or pausing to enjoy the rising sun. It could be any of those things — or none. And that is the chance Christie takes as a wildlife photographer, something he has devoted himself to for the last 40 years.

“I find everything in the wild both interesting and worthy of photographing,” he shares.

Throughout his career, he has photographed just about every wild animal in North America and even a few in Africa. His photos and stories

have been published in thousands of outdoor-focused magazines, including more than 600 cover shots. He’s received industry honors from organizations like the Outdoor Writers Association of America, the Professional Outdoor Media As-

sociation and the North American Nature Photographers Association. Christie encourages cooperation, not competition, in the industry, and has also taught plenty of people the technical and creative skills required to capture great nature

Tim Christie has photographed wild animals from all over North America.

Photo by Joel Riner

photos, especially if your subject is on the move, or in most cases, doesn’t want you nearby.

“Wildlife photography is always about being as prepared as possible for the unexpected,” he said. “And luck. And the more often the unexpected happens, the luckier I’ve been.”

Unlike some colleagues who focus only on certain critters, such as bull elk or whitetail, he enjoys them all. He’s just as comfortable watching a polar bear cub playfully roll down a hillside as he is watching a mother quail guard her nest.

“My happy place is being in the presence of any wildlife, be it a lizard in the deserts of Arizona to grizzly bears in Wyoming,” he said. “If something shows up, be it sasquatch or a chipmunk, I’m going to

photograph it.”

His approach can be appreciated in the pages of his recently published book, “Stories Painted with Light,” a collection of 50 favorite images as well as the stories and technical information that go along with them.

The book showcases Christie’s adventures throughout North America, from Alaska to Arizona. He’s spent weeks in chilly Manitoba, Canada, and thousands of hours in his native Montana, including Glacier and Yellowstone national parks. Some photo expeditions have involved temperatures dipping to 70 degrees below zero, but they all have resulted in amazing images.

It’s not just the temperature extremes that can be challenging;

while shooting rattlesnakes in the desert, he had to lie down in piles of cacti as well as keep his distance.

He’s learned to be as unthreatening as possible.

That doesn’t stop some animals from giving “back off” warnings if he gets too close, like a bull moose pawing the ground near him. Or a mother grizzly chasing him up a tree at Glacier.

With some animals, he’s able to stay in one place and shoot for hours. Others, he may only get a second to shoot and hope for the best, like a bird in flight or a pronghorn sprinting across a field.

Christie decided to shoot professionally in 1981 when he sold his first image that ended up being used on the cover of American Hunter magazine. One of his earli-

For Christie, capturing wildlife involves expecting the unexpected.

Photo by Tim Christie

est successful shots was of a “handsome” mountain goat standing on a rock in British Columbia, which he was able to capture only after carefully walking along a narrow, goatsized ledge.

But his interest in photography and the outdoors goes back years earlier to his childhood in Butte, Mont.

“I was raised in a family that was outdoors-oriented — my earliest memories are of fishing trips when I was only 3-4 years old,” he said. “My teenage years were spent hunting and fishing. I read magazines like Outdoor Life, Field and Stream and Sports Afield cover to cover every month.”

When his son was born, he had an Instamatic camera, but wasn’t happy about its quality.

“I talked to the photography instructor at North Idaho College, and he prompted me to buy a 35mm camera,” he said. “What I found myself doing when I went hunting and fishing is spending more of my time photographing than anything else.”

Over the years, this has translated to more than 240,000 images, including 125,000 transparencies, prints, slides and hard drives. (He stopped using film in the early 2000s). Altogether, he has more than 5,000 deer shots and 7,000 bull elk shots alone.

When he wasn’t shooting, he had

multiple roles at NIC for 35 years, including communications faculty and college relations. His wife Kathleen also worked there for many years in different teaching and leadership roles.

Since 2013, both have enjoyed being snowbirds, preferring to spend winters in Arizona and return to Coeur d’Alene in the spring.

“I’m not a big fan of gray,” he said.

The warmer conditions also give him access to different types of wildlife to photograph — he recently spent time shooting a dozen burrowing owls. The Arizona sky also provides different conditions to create photos.

Tim Christie’s adventures in search of the perfect wildlife photo have taken him to all sorts of destinations in all types of weather. His encounters are generally peaceful although one particular grizzly did chase him up a tree.

Photo by Tim Christie

The right light is key, something his photography mentor Bill McRae encouraged.

“Unlike painters with brush and oils or watercolors, photographers have a light-tight box, lenses and sources of illumination to work with,” he said. “Great light makes for stellar images if you have something interesting to put in it. Other elements are included, but light is the common denominator.”

The use of light is also explained further in his book, something that came about after repeated suggestions and encouragement from longtime friend Tim Irwin, who designed the pages.

“It was really a leap of faith in terms of self-publishing,” Christie said.

“Stories Painted with Light” can be found at Well-Read Moose and Camera Corral in Coeur d’Alene, as well as ordered directly from timchristiephoto.com. The bookstore hosted a reception last fall, but more might be in the works later this year N

This hardscape design was all about creating spaces. The fire pit area drops about a foot, creating an intimate space in an otherwise wide-open area. A glass railing in the bench provides safety and plays to the view. The bench was designed as a seating area and daybed. Throw some pillows and cushions on it and it is an epic place to relax and take in the stunning view.

Designer / ALDERWOOD LANDSCAPING

Outdoor sanctuary with a priceless view

Photography By JOEL RINER

This modern outdoor hardscape project seamlessly blends elegance with functionality, transforming the hillside yard of this Central Washington home into an oasis.

The project, designed by Alderwood Landscapingi in Spokane, is characterized by clean lines and minimalist aesthetics all planned around the stunning view of the Columbia River.

“That was a fun project to work on,” said Nick Alexander, Alderwood landscape designer. “It’s pretty amazing out there when you get in that space and look out over the horizon.”

Alderwood integrated water and fire elements by strategically positioning a hot tub and firepit to celebrate the expansive river.

Entertainment and relaxation zones are carefully integrated into the design: an outdoor kitchen with roomy a room dining space, a cozy fire pit surrounded by ample seating, and a wellness area that ties in the interior workout room. These elements not only enhance the functionality of the overall space but also create inviting areas for socializing or relaxing. N

The kitchen was designed to blend with the house. The black matches the fascia for a cohesive look. The design is simplistic. “We didn’t want to go over the top,” Nick says. Clean and low maintenance was the goal. When designing the hardscape, certain elements are already placed. When Alderwood stepped in, closer to the end of the building project, Nick played with a 3-D model of the home. “The idea is coming up with a concept that would include everything the homeowners wanted,” he says. “When we started, it was just a hillside with a bunch of dirt.”

Behind the large glass slider is the workout room. The area outside of this room was designed to be an extension of the inside space. The idea was to create a relaxing lounge area on the concrete suitable for chaise chairs or yoga mats. The synthetic turf was put in for the homeowners’ dogs. The irrigated, antimicrobial turf is specifically designed for pets. Low-maintenance landscaping provides a soft contrast to the hard surfaces and enhances the overall tranquil feel of the space.

Basalt columns were brought in and strategically placed to provide a bit of privacy for the Koi Pond. Column rock is a good wall alternative to stacking boulders, Nick says. The site was challenging because of its location on the side of a rocky hill. The goal was two-fold: to create a private area that didn’t attract kids or company and create a space that mimicked nature.

Sunken hot tub and firepit areas allow for unobstructed views of the Columbia River. Ironwood was brought in to create seating areas and add warmth to the sand-finished concrete. The clean lines and low-profile benches along with glass railings complement the modern aesthetic of the home and enhance the view.

Scan code for additional images of this home.

Luxury meets comfort on Hayden Lake

Photography By TAYLOR ALLEN

Nestled in The Falls at Hayden Lake, comfort merges with luxury in this Aspen Homes stunner. The custom homebuilder crafted this beauty to capitalize on the breathtaking views of Hayden Lake, which can be enjoyed on an expansive timbercovered patio.

Designer Adrienne Perkins, of AMD Interiors, worked with the homeowners to achieve their goals of beauty, practicality and above all, comfort. Yet, achieving such style is no easy task and involves pairing luxe materials, textures and finishes with intuitive design elements.

The resulting design, which Perkins calls comfortably grand, prioritizes comfort without compromising on style, offering relaxed spaces that exude sophistication and refinement. N

Designer AMD Interiors

Located in The Falls at Hayden Lake, this 4,314-square-foot home is one of 46 homesites in the upscale community. The gated community features docks/boat slip, pickleball court, a tram to get you to the lake and multiple pavilions to enjoy family BBQ’s.

Builder / ASPEN HOMES

While the main floor layout is open, spaces are designed to create intimate settings. The dining room and its casual, comfortable feel is perfect for everyday use, yet its large size easily accommodates parties. The kitchen island is made of two book-matched slabs of Mont Blanc quartzite and pattern matched to flow to the floor. The light fixtures create continuity between the kitchen and dining area.

This great room was designed for the spectacular view of Hayden Lake. To address the challenge of a taller than wide space, scissor tresses pull the ceiling down, creating a cozier feel. An oversize light fixture fills the space, and a simple tapered fireplace accommodates the room’s scale without drawing attention away from the spectacular view.

The kitchen is accented with a hammered copper sink that matches the hood above a 60-inch Wolf range. Cabinets to left and right of the range are the only uppers. Functionally, they hold dishes. Aesthetically, they create a focal point of the range area, which is the heart of the kitchen. The back counter is a leather finish black granite. The windows over the back counter open to the outdoor kitchen.

The homeowners were inspired by the idea of green cabinets and brass. To ensure the bathroom didn’t feel trendy with the brass look, black details used throughout the house were pulled in. Custom-made black steel creates a gridded glass and turns this standard steam shower into an art piece. A panel above the door opens and closes to allow venting when needed. The custom sliding door creates a stunning visual separation of the bath from the primary bedroom. The door is custom steel, and the mirrored panels are antiqued. The decision to utilize a mirror door was to reflect the light and view of the window on the opposing wall.

The wine room is designer Adrienne Perkins’ favorite. She designed this space giving careful consideration to the layout of cabinets. There’s bulk storage for everyday wines, while choice bottles are on display. The key is to avoid empty shelves, so displayed wine can be stacked three bottles deep. A metallic bronzite slab in the center of the cabinetry is the focal point and under cabinet lighting at the floor provides a subtle, warm glow.

The primary suite is tucked away in a wing off the main floor. It’s modest in size and reflects a comfortable, elegant space that is the theme of this home. The room was built for the stunning view of trees and water and serves as a true oasis.

Scan code for additional images of this home.

The front yard was just dirt and had a 25-inch elevation drop, making for some wonky terrain. Designer Josh Hissong flattened the yard with a deck and added grass. A planter box softens up the hardscape and a glow ball brightens the space while keeping with the home’s era.

Josh kept the front door, which was added in a 1970’s renovation, just tightening up the cedar boards and giving it a fresh finish. Benjamin Moore’s Deep Space paint and tongue-in-groove cedar dress up the exterior.

Architect / HDG ARCHITECTURE

Designer transforms Spokane home

Photography By PATRICK MARTINEZ

Bigger does not always mean better.

Ask Josh Hissong, founder and creative director of HDG Architecture. Josh, whose firm regularly designs large-scale luxury projects, took an 1,800 square-foot 1940’s home on Spokane’s historic South Hill and gave it new life while preserving its unique character.

Josh first saw the home while looking at another house in the bouche neighborhood on the hill. “We ogled over this home, and I forgot about it,” he said. A few years later, he noticed on Zillow it was about to hit the market. “I called my Realtor, and I bought it.”

He went to work gutting it but ultimately kept the architecture intact. N

Josh wanted something “super bright and happy” in the kitchen. Natural wood cabinets that aged in place for 50 years gave a look of reclaimed wood. Those were torn down.

“That trend is done,” Josh said. Upper cabinets weren’t replaced, opening the space.

The old cottage window over the sink was replaced by a 9-foot slab of glass that lets the morning sun pour in and illuminates the teal tile. Josh chose not to open the kitchen to the living room because the dividing structural wall is made from concrete.

The living room was transformed into a bright space, which set the tone for the entire home. Previous owners used a dark brown stain on the ceiling’s wood beams. Because there was no way to bring the wood back, Josh decided everything in the house needed to be white. Accents of wood bring contrast and warmth to the room. “Funny what a stack of wood next to a fireplace will do,” Josh says.

Among the few things Josh kept is the cabinet unit in the dining room. It is original, built in the 1940s. He also kept the closet doors in the entryway and added a glow ball light fixture. In all, six glow balls were added to the home and 400 linear feet of track lighting in the ceilings. When Josh bought the house, there was only one ceiling light above the entrance. The rest of the lighting was done through floor lamps.

N o r t h R i d g e H o m e s P R O U D L Y C E L E B R A T I N G 2 0 Y E A R S w w w . H o m e s B y N o r t h R i d g e . c o m

The backyard was redone in the ‘70s. “All I did was tear off the old wood and put on all new wood, exactly the way (Moritz Kundig) did it,” Josh said. He added the two screen walls to provide more intimacy to the space. Moritz passed away at 98 years old earlier this year, but Josh was able to bring the architect back to the home to see it.

The acoustical wood panel system was carried across the kitchen. The wall space measured 14 feet and no more than 9-to 10-feet tall in spots, yet it took three days to get it installed correctly because of the condition of the wall. The paneling is so sturdy even his son playing soccer against it didn’t make a dent.

Scan code to read this article online and view before and after images.

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A steel bridge crosses this picturesque creek that enters Falls Creek below.

Falls Creek / WASH.

Photo By JOEL RINER

FALLS CREEK

Closest city to the trailhead:

Carson, Wash.

Average Distance of hike:

3.4 miles round trip

Why do you recommend it?

Falls Creek Falls is a popular hike for good reason. If you like the sound of rushing water as a creek crashes against rocks, down trees and the shore, then this hike is for you. What awaits a little over a mile and a half in is what truly makes the hike special. As the sound of crashing water becomes louder, you will soon come upon a majestic, tiered waterfall. It is awesome to witness the power and grace of the waterfall. Once your senses have been filled, it’s an easy hike back to the car.

What was most noteworthy?

This hike has a gradual climb of only about 750 feet over the approximately 1.7 miles to the waterfall, so it is easy enough for most people. You will walk through a beautiful forest.

May brought blooming dogwoods that added to the beauty of this hike. Walking alongside and above Falls Creek is quite peaceful and scenic. A suspension bridge over the creek and across a narrow gorge offers great views on each side.

Are there restrooms?

Yes, at the trailhead.

Know before you go:

There is a $5 fee to park at the trailhead. There is also a toll fee on the bridge crossing into Washington from Hood River. This is a very popular hike, so unless you are there early you will likely be sharing the trail with lots of other people. Unless you want a longer, more challenging hike, make sure you aren’t heading to the Falls Creek Falls Loop Hike.

Where to celebrate after:

Pfriem Brewing

How do you get there?

From Hood River, OR. take I-84 east for less than a mile. Take exit

JOEL RINER

64 for Mt. Hood HWY toward OR35/ White Salmon/ Govt Camp for .2 miles. Turn left onto Button Bridge Road Mt. Hood Hwy (toll road). Button Bridge turns slightly right and turns into Hood River Bridge for 1 mile. Turn left on WA-14 W for 17.6 miles. At the traffic circle, take the first exit onto Wind River Hwy for 14.3 miles. Turn right onto Meadow Creek Rd./ NF-30 for .8 miles. Turn right onto NF-3062 for 2 miles. NF-3062 turns slightly right and becomes NF-057 for .4 miles till you hit the parking lot.

Nspire Challenge Rating:

Want to go on this hike? Scan this code to get precise Google Map directions.

At the end of the trail you are rewarded with this view of Falls Creek Falls. Two of the three tiers are visible from here falling about 200 feet.

Photographer:

WALLA WALLA WINE TOURS

BEER & WINE TOURS

SPOKANE & COEUR D’ALENE CITY TOURS

RAFTING, BIKING, HOT SPRINGS TOUR

Photo by Joel Riner

CHRIS CELENTANO

HUMBUG SPIRES WILDERNESS

city to

Butte, Mont.

Average Distance of hike:

2-10 miles, depending on route

Why do you recommend it?

If you are looking for an uncrowded, off-the-beaten-path place to go for a mellow hike on your way through Montana, the Humbug Spires Wilderness provides an incredibly scenic backdrop with easy access off of I-90 or I-15 about 20 minutes south of Butte.

What was most noteworthy?

The gigantic granite spires are nearly

impossible to miss along the east side of I-15 only about 20 minutes after the I-90/I-15 interchange. The main trail heads gently uphill into the heart of the largest spires, but the hillsides are covered in hundreds of interestingly shaped boulders and spires the entire length of the trek.

Are there restrooms?

Yes, there is a pit toilet at the Moose Creek Trailhead

Know before you go?

There is no cell phone coverage at the trailhead and along much of the trail. The road is gravel and winds its way up Moose Creek through sever-

al shaded areas that may have ice or snow depending on the time of year. Also, keep in mind that this is grizzly and moose territory. Plan and pack your gear accordingly, and pay close attention to the weather forecast before heading out.

Where to celebrate after?

Butte Brewing Company

How do you get there?

From Spokane or Coeur d’Alene, make your way east past Missoula and past Deer Lodge on Interstate 90. Before Butte, Montana, take I-15 south toward Dillon and Idaho Falls. Approximately 20 miles south, take the Moose Creek Exit then head east. The road turns to gravel almost immediately. Follow Moose Creek Road 3.5 miles to the trailhead.

Nspire Challenge Rating:

Closest

the trailhead:

Photographer:

A large spire situated right next to the trailhead at Humbug Spires Wilderness

Looking up Moose Creek into the Humbug Spires Wilderness.

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Enjoy a complimentary beverage, and watch the game in our comfortable seating area or bar.

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Craig Zanetti, Managing Partner 208-664-8225 ATTORNEY

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SERVICES

Sun Valley Tree Service

Paul Akker, Owner 208-687-2400

and

tree service company. PO

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SCOTCHMAN PEAK

Photographer:

ADAM HICKS

Closest city to the trailhead: Clark Fork, Idaho

Average Distance of hike:

7.6 miles roundtrip

Why do you recommend it?

The Scotchman Peak trail has a very well-maintained path, diverse wildlife and incredible panoramic views

of the surrounding area. The overwhelming sense of peace that comes from sitting on top of a mountain like this is incredible.

What was most noteworthy?

The hike showcases the raw beauty of the Pacific Northwest. At the summit, you’ll be rewarded with breathtaking vistas of Lake Pend Oreille and the surrounding wilderness. There’s nothing like basking in the beauty with a curious but confident mountain goat!

Are there restrooms?

No

Know before you go?

This is a hard hike. Know the conditions prior to your ascent. Conditions can change quickly, especially as you approach the summit. Above the treeline, shelter is scarce so be sure to bring sunscreen. Trekking poles will be your best friend! Bring water. Also, a high clearance vehicle is recommended. Near the trailhead, you will need to either drive or wade through Mosquito Creek,

which will have much more water in the spring. Watch out for wildlife including moose and grizzlies.

Where to celebrate after?

The Old Icehouse Pizzeria in Hope How do you get there?

From Sandpoint take Hwy. 200 east 25 miles to Clark Fork; turn left at Lightning Creek Road and go 1.2 miles (do not take Road 419) to the fork in the road. Take the fork to the left and go 1.4 miles. Turn right and go one mile. Turn left and go ½ mile. Turn left and go 2.1 miles and finally, turn left into the trailhead. It is a total of 6.3 miles from Hwy. 200.

Nspire Challenge Rating:

Lazy Sunday Stroll

Bring Your A-Game

Master Adventurer

Awe inspiring views of Lake Pend Oreille as we started our snowy descent from the summit of Scotchman Peak.

A mountain goat watching over the valley below at the summit of Scotchman Peak in late May.

Coming Summer 2025...

GLACIER

NATIONAL PARK A Three-Day Adventure

By JOE BUTLER

Photography By JOEL RINER

GLACIER

Lake Josephine is accessible via the Grinnell Glacier Trail which follows the west shoreline of the lake for one mile.

When considering a trip to Glacier National Park, how long should you stay? A prevailing answer might be “as long as it takes,” which could conceivably be weeks, even months, to begin to soak in all the available wonder. Unfortunately, not all of us have unlimited PTO or the ability to relocate somewhere near the park for a prolonged experience.

But never fear, there are many opportunities to get your Glacier visit in, including guided trips available from Nspire Tours.

Harla Biever, who has been arranging Glacier trips for decades, said it’s possible to have an amazing Glacier experience in three-day or

four-day planned excursions. These allow you to see the high points and create great memories but not wear yourself out like some multi-day excursions tend to do.

Even better, Nspire Tours trips to Glacier will also let you take in more of the surrounding countryside, including the wonders of Flathead and Whitefish Lake as well as especially scenic locations in North Idaho.

Along with putting itineraries together for trips, she’s also always eager to give advice on getting the most out of Glacier, including how to get great parking spots, the better dining experiences, recommended spots for viewing wildlife, and where to stay inside and outside of the park.

A typical three-day Nspire Tours Glacier itinerary can include:

>> Day 1

The adventure begins at the historic Davenport Hotel in downtown Spokane, where guests meet their guide, their driver and each other at a welcome dinner.

Following breakfast, guests board a Nspire Tours bus and head east into Idaho. The next stop is the Silver Valley, east of Coeur d’Alene, which at one time was one of the world’s top mining districts. There is still active mining that takes place but the community also enjoys plenty of tourism and outdoor recreation opportunities like bicycling and skiing.

Founded in 1884, Historic Wallace, Idaho was the hub of the Silver Valley where 21% of the world’s silver was mined.

Baring Falls in Glacier National Park is visible from St. Mary Lake or a short hike which begins from Sunrift Gorge.

The first stop is the Cataldo Mission, the first church in Idaho. The Old Mission State Park also includes a museum and a popular “Sacred Encounters,” exhibit featuring information about the Indians of the Rocky Mountain West and their friendship with Jesuit missionaries.

Next is the Crystal Gold Mine outside of Kellogg, which provides interesting details about the area’s hardrock mining history, followed by a visit to the Oasis Bordello in Wallace, a longtime brothel that now has become a unique museum. Lunch can be enjoyed at the 1313 Club or the Blackbird, both local spots known for extensive menus and fine food.

Crossing into Montana over Lookout Pass requires turning watches ahead an hour and getting ready for the next stop: St. Regis.

It’s a perfect pit stop because it’s also home to Montana’s largest gift shop. Here, you can get everything from Elvis wall hangings to animal pelts to world-famous huckleberry shakes.

The journey continues northeast to Flathead Lake, the largest natural lake in the continental U.S. Visitors are free to explore the charming communities of Bigfork and Kalispell. Then they’ll retire to the Grouse Mountain Lodge in Whitefish.

>> Day 2

Glacier beckons, and the park’s West Entrance is now less than an hour away. Once in the Apgar area of the park, guests will board a Red Bus. These open-air buses, also known as ‘jammers,’ have been providing transportation as well as narration for Glacier guests for decades. The park encourages use of the jammers or at least the free National Park Service buses, to reduce traffic and harmful auto exhaust. The drivers also provide valuable commentary about the park’s history.

The Red Bus takes guests up and over Logan Pass along the Going to the Sun Road, a narrow yet scenic roadway that divides the west and east sides of the park. After time to enjoy the summit, the ride continues east to St. Mary Lake for a cruise on this scenic 10-mile-long body of water. Along with a chance to see breathtaking nature views, there’s a good possibility of spotting deer and bears on the shoreline.

Following lunch, the group moves east to the St. Mary Lodge, just outside park’s East gate. Along the way, there are many opportunities to pull over and take photos. After exploring the lodge, which includes a gift shop, snack bar and ice cream parlor, the group heads to the Glacier Park Lodge, an impressive structure built with Douglas fir pillars more than 40 feet high. The building was given the name ‘Omahkoyis,’ or ‘Big Tree Lodge,’ by the Blackfoot Tribe.

After visiting the lodge, the group returns to Grouse Mountain Lodge for the night.

>> Day 3

The Nspire Tours bus departs Whitefish for Kalispell, the largest city in the Flathead area. Guests can have the option of returning to Spokane the same route or flying to their home or next destination via the Kalispell Airport.

The trip west includes stops for lunch and additional sightseeing in Wallace.

Nspire Tours will be offering several multi-day adventures in 2025 including an eye-popping trip to the Skagit Valley in April for the Tulip Festival, a Walla Walla Wine and Museum Tour and more N

St. Mary Lake boat tours offer magnificent views only available from the water.

Conserving the tradition of

By S. MICHAL BENNETT Photography by JOEL RINER

GROWING FOOD TOGETHER

In Kootenai County, Idaho, where I live, there are at least six community and non-profit gardens, some independent and some associated with food banks and community kitchens. I was saddened by the recent announcement that one of those kitchens would be closing and the property would be developed for housing.

Originally established to reclaim a local Coeur d’Alene Tribe agricultural and historic site in addition to serving the North Idaho College culinary program and community, this vibrant

little garden has given so much and will be such a loss to this area. Gardens, open spaces and parks all provide natural benefits to any urban area, but community gardens offer truly special advantages and betterment for people, neighborhoods, cities and environments.

The first recorded evidence of food cultivation dates to around 23,000 years ago when edible grasses were grown on the shores of the Sea of Galilee in what is now known as the Middle East. What we today call a

“community garden” in the U.S. was first cultivated during the 1890s to meet the needs of the economic recession. Detroit’s Mayor Hazen Stuart Pingree introduced his “potato patch” program that set aside vacant lots for food cultivation when many of the city’s industrial workers were unemployed and hungry.

During the World Wars, U.S. citizens were also encouraged to plant “victory” gardens and to store and preserve the fruits and vegetables for home and community consumption so

that large-scale crops could be used to feed our troops overseas. By the end of WWII, there were approximately 20 million victory gardens in the U.S. producing 8 million tons of food and 40% of the fresh fruits and vegetables served in homes in the country. Eleanor Roosevelt even established a victory garden at the White House.

The history of the Bowery in New York City is an exceptional example of how urban farming and community gardening can bring life, vibrance, food relief and environmental sustain-

ability to cityscapes. The historic 1.5mile Bowery was originally a dirt trail on Manhattan Island and wandered up to the island’s upper fringes. It connected farms and homes on what was then the outskirts of the city with the heart of New York. At the height of its development, it housed grand theaters, stoic banks, high-end shops and the mansions of New York’s wealthiest. However, the Civil War took its toll on this thoroughfare, and eventually, it became home to brothels and disreputable concert halls and bars. The mansions gave way to crowded, crumbling hotels, boarding houses and tenements. The Bowery became the east border of the slum known as the “Five Points.” In 1878, an elevated train added more pollution to the declining neighborhood, which continued until the 1960s.

The NYC Parks Department began to actively seek community input and facilitate outreach regarding transforming vacant lots into usable and improved open spaces. From this, the Community Garden movement was birthed by Liz Christy and her Green Guerillas in the Bowery on the Lower East Side of Manhattan. They and other volunteers spent about a year working a lot on the northeast corner of Bowery and Houston Street. They first removed a vast amount of trash, and then they added topsoil to the impoverished ground, built fences, planted 60 vegetables, and eventually added other elements of beauty, art and hospitality. In 1974, the city approved a $1 monthly lease for the “Bowery Houston Community Farm and Garden,” and the group continued to develop the garden, adapt plants to hostile environments, share what they grew with their community and donate plants to budding gardens across the city. The resulting GreenThumb program went on to support these types of neighborhood revital-

ization efforts through funding by the federal Housing and Urban Community Development Block Grants. And through other programs, groups and legal battles, 400 sites across New York are now “preserved” for community gardens and gardeners.

The 2022 U.S. Census revealed that the average age of farmers in this country is 58 years. I am personally acquainted with four farmers well over that age who love what they do but would have been grateful to retire five years ago. However, there is a gap in interested and even aware or knowledgeable young producers interested in carrying on the vital business of providing food, animal feed, fuel and fiber for an ever-expanding population. Of the 3.4 million farmers, large and small scale, only 9% are 35 years or younger. Urban growing, community gardening, and home horticulture can play a vital role in bringing education, awareness and passion for growing food, horticulture and agriculture to the next generations.

City green spaces and gardens also play an important role in keeping our environments healthy. Just one acre of greenery (not lawns!) can, over time, absorb up to two tons of sulfur dioxide, which is the main component of acid rain and a serious respiratory concern. Diverse plants, crops, shrubs and trees provide habitat for birds, insects and small animals. Green spaces create oases of cooling shade in the midst of concrete jungles. Plants can also improve soil health as well as water conservation, even on the most blighted-looking empty lot.

As we hope for a future of verdant gardens and farms, green neighborhoods and healthy food grown with conscientious hands, we can’t help but realize that we must work together to build and conserve that future. Community gardens bring people together, hands in the dirt, sharing

A community garden offer opportunities for gardeners of all ages to work together towards something beautiful.

knowledge, experience, food, work and life. Food, drink and shared experiences have the capacity to deeply connect us to each other and the healing, grounding influence of nature. The therapeutic mental and emotional benefits of gardening and growing food are well documented and can increase physical health as well as help reduce stress, hunger, poverty and crime in a community. Community gardens also have the capacity to improve both lifestyle and value in a neighborhood as they beautify and bring people together.

Do you grow a home garden? Does your area have a community garden? Consider today how you might share your growing experience with others and conserve the life-giving tradition of cultivating food right where you live with your own hands, for future generations and the people you have been given right here, right now. Vol-

unteer with a local food bank or donation garden. If your city allows it, put out a small garden stand on your sidewalk with surplus veggies from your garden. Join a workshop put on by your county’s Master Gardener program. Shop at the farmer’s market. Or even ask your farmer if they need

an extra pair of hands on harvest or market days. In the process, you’ll find that growing and giving such green, nutritious life has its abundance of reward. N

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We are passing on this life-giving value, passion, and skill to the next generation of gardeners and farmers through working together to grow food and gardens.

Even a traditional wheelbarrow can brighten the area.

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Legal issues involving tourists & visitors

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At Amendola Doty & Brumley, PLLC, we have more than 80 years of combined experience that can help you right away. When you contact our full-service criminal defense law offices, you will be speaking with much more than a partnership of attorneys; we are a team dedicated to protecting your rights.

Managing Partner Craig Zanetti’s area of emphasis during his legal career has been criminal defense. He has been defending citizens since 2008, initially as a Kootenai County Deputy Public Defender and later in private practice working alongside his mentor, Gary Amendola. Craig is also a graduate of the National Criminal Defense College, a premier trial advocacy program dedicated to zealous criminal defense. Julie Doty and Jennifer Brumley each possess experience as Deputy Prosecutors in Washington and Idaho and in criminal defense in private practice.

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Alana Hageman A girl scout through and through

By JOE BUTLER

Whoever says that all youth organizations are struggling hasn’t yet met Alana Hageman and the dedicated parents/co-leaders from Girl Scout Troop No. 4923.

Certainly, it’s not news that some youth organizations face challenges finding good help. We’re all busy, right?

But sometimes it comes down to just committing to being involved. And with a leader like Hageman, it’s hard to say no.

“If there’s something out there, I’ll say, ‘we’re doing it,’ and then the kids are doing it right with us,” said Hageman, troop director.

As of this spring, the troop includes 71 girls of all ages and skill levels, representing half the Girl Scouts

in the Coeur d’Alene/Hayden/Dalton area. It’s also the largest in the Eastern Washington/North Idaho Council, which includes 260 troops stretching from Yakima to the Montana border.

Along with always making room for more girls, Hageman said she’s proud that there are at least 16 parents and co-leaders ready to jump in anywhere, anytime.

It’s always easy to say yes to requests to join—the more the merrier.

The troop works throughout the year raising money, putting on community events and helping the girls develop new skills and earn badges.

“I can’t say no,” she said. “I love finding things for them to do.”

Popular activities include moth-

er-daughter teas, father-daughter dances, breakfast with Santa, and various Brownie blitzes and cookie rallies. The girls sell cookies, nuts, chocolate and magazines, and also volunteer at the North Idaho State Fair. They rake leaves and march in community parades.

“I’m passionate about all of this,” said Hageman. “I enjoy it so much. I had four girls who were in Girl Scouts who aged out, and I’m still doing this. Plus, I’m a go-getter. I don’t sit still well.”

Her efforts are appreciated by the council leadership.

“Alana is an incredible leader,” said Brian Newberry, CEO of Girls Scouts of Eastern Washington and Northern Idaho. “She’s one of the people who rolls up her sleeves and

Photography By JOEL RINER

Alana Hageman has devoted herself to Girl Scouts.

goes to work. If we can’t find a troop for someone, we can count on her to say yes.”

Hageman’s Girl Scout adventures began more than 50 years ago. She was a Brownie and a Girl Guide, the Canadian version of a Girl Scout.

When she and her husband became parents, it was easy to encourage their three boys to join Cub Scouts and Boy Scouts and their four girls to become Brownies and Girl Scouts.

“We were always busy,” she said.

As an active parent, it was easy to take on leadership roles. Before long, she was heading a unit of 12 Brownies.

When they moved to North Idaho 15 years ago, she looked for a Brownie group for her preschool-aged daugh-

ter. After talking with other moms, they decided to start their own.

“Since I can’t say no, we got one going,” she said. “Today, it’s still ‘if you need help, I can find helpers.’”

One of the fellow moms/co-leaders is Missy Wardon.

“Alana is an amazing leader. She’s inspired all of us,” she said. “She’s also become a fabulous friend and a shoulder to lean on for the other parents as well as the girls.”

Wardon started as a Brownie leader, then a Daisy leader, then a Brownie leader again. She said Hageman makes sure everyone has a good time, not just the girls.

Fundraising is a big part of being a Girl Scout, but the troop makes the process fun, and also shows that

great effort can yield great rewards.

Cookie sales, for instance, help pay for summer camp. Other fundraisers lower the cost for other fun trips. The troop sold more than 15,000 boxes of cookies this year, ranking them fifth in the Council in terms of total sales.

In the last few years, the troop has traveled to Glacier, Yellowstone, even Costa Rica.

“The girls bust their butts to go on these trips, and their fundraising means they don’t have to pay as much,” Wardon said.

Hageman has commandeered the family van and trailer for Girl Scouts. It’s always stocked with tents, fishing poles and other supplies.

Other co-leaders have similarly loaded vans.

For Hageman, troop meetings are all about learning new things and having fun.

Newberry said he loves seeing the girls from “Team Alana” out in the community.

“She doesn’t travel light—when you see her at community events, it’s not just a few Scouts that show up with her, but all 70 of them,” he said. “We’re all inspired by her.”

Going back to the original challenge of getting girls and parents involved, Hageman said neither is easy.

There’s usually a dip when girls hit middle school age. But the troop does its best to find activities to keep older girls occupied.

She and other leaders work hard to keep all parents informed and active. This encourages them to be more involved as well as lets everyone know the value of scouting.

Tirzah Curry, council troop support manager, said Hageman is eager to help others.

“She’s retired, so is able to pour all of her free time into this, but she’s always willing to mentor other volunteers, especially new troop leaders, and show them the ropes,” she said.

She also is great about inviting Scouts and parents from other area troops to community events.

Wardon said parents can have a role in nudging their Scouts or Brownies to honor their commitments.

“If your kid doesn’t feel like she wants to go to a meeting or an activity, consider pushing them a little to give it another try, or see if they can find another activity they might be into,” she said. “Parents shouldn’t let

their kids give up as easily as they want to sometimes. If they stick to it, they’ll learn more.”

Hageman likes the values that Girl Scouts teach: courage, confidence and character.

Even when a girl ‘ages out,’ they still have the memories, experiences, and values all their life. She’s seen it in her daughters, who continue to be involved in Scouting.

“Girl Scouts will always be a safe place for girls, and girls only,” she said. “We are bringing up tomorrow’s leaders.” N

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Hageman is not one to turn away a prospective girl scout. The more the merrier is her motto.

Gilded Unicorn

Gilded Unicorn is a Modern American, Classic restaurant featuring hand crafted foods and drinks located in the historic Montvale Hotel in downtown Spokane

110 S. Monroe St., Spokane, WA

509-309-3698 gildedunicorn.com

Palm Court Grill

The Palm Court Grill menu features choice cuts of USDA prime beef and freshly caught fish along with the region’s finest wines and select ingredients.

10 South Post St., Spokane, WA

509.789.6848 davenporthotelcollection.com

The Elk Public House

Located in the heart of the historic Browne’s Addition neighborhood, The Elk boasts what is widely considered the best patio dining in the city, and a great place to enjoy one of our creative weekly specials, homemade soups and inventive cocktails.

1931 W. Pacific, Spokane, WA 509-363-1973 wedonthaveone.com

The Onion Area 51 Taphouse

Est. 1978 - Fantastic scratchmade meals plus 51 taps of craft beverage and two locations.

Downtown: 302 W Riverside Ave, Spokane, WA: 509-747-3852

North Side: 7522 N Division St, Spokane, WA: 509-482-6100 theonion.biz

SPOKANE

The Two Seven Public House

The Two Seven follows the simple concept of great food and drink in a comfortable atmosphere. Whether it’s dinner, lunch or Mojitos on the patio, the friendly staff will always leave a smile.

2727 S. Mt. Vernon #5, Spokane, WA 509-473-9766 wedonthaveone.com

STEAKHOUSE

Churchill’s Steakhouse

As the Northwest’s premier steakhouse, your exceptional dining experience includes nothing short of 100% USDA Prime beef, fresh seafood, crafted cocktails, and homemade desserts.

165 South Post St. Spokane, WA 509-474-9888 churchillssteakhouse.com

Masselow’s Steakhouse

Greater Spokane’s only AAA Four Diamond restaurant. Enjoy exquisite cuisine like Dakota bison rib-eye, scallops capellini and more. An impressive list of Northwest wines, too.

100 N. Hayford Rd., Airway Heights, WA 509-481-6020 northernquest.com

315 Martinis & Tapas

Live music Tuesday, Friday and Saturday. Full dinner menu. Located in Downtown Coeur d’Alene. Open Tuesday through Saturday at 3:15 p.m.

315 Wallace Ave., Coeur d’Alene, ID 208-667-9660 315martinisandtapas.com

Bardenay

The first distillery-restaurant in the nation, Bardenay specializes in hand-crafted cocktails using house-distilled spirits & Pacific Northwest cuisine.

1710 W. Riverstone Dr. Coeur d’Alene, ID 208-765-1540 bardenay.com

Candle in the Woods

Our dinners are 10 – 12 course, prix fixe menus, with each course perfectly paired with an outstanding wine from our award winning cellar. Limo service available. Reservations are required.

5754 E Hwy 54., Athol, ID 208-664-0135 candleinthewoods.com

Chomper Cafe

Situated in Stoddard Park, we offer a cozy, farmhouse feel with a friendly staff. Our corned beef, chicken fried steak, and fresh hand formed burgers are some of our favorites. Open daily 7 a.m.3 p.m.

2345 W. Prairie Ave., Hayden, ID 208-719-0441 chompercafe.com

Crystal Toreson-Kern/Ctoreson Photography

Nu Nspired dining guide

Collective Kitchen Public House

At our upscale restaurant, we offer contemporary fine dining with something for everyone. We change our menu every couple of months, and it can be viewed on our website. Open 11-9, 7 days a week.

501 Sherman Ave., Coeur d’Alene, ID 208-930-4762 scratchcda.com

Cricket’s Restaurant & Oyster Bar

Cricket’s offers a large variety of fresh homemade items, sauces and creative preparation. A casual, lively fun and entertaining atmosphere. Open Daily 11 a.m. - 1 a.m.

424 Sherman Ave., Coeur d’Alene, ID 208-765-1990 cricketsoysterbar.com

Floating Green Restaurant

Dine with a spectacular view of Lake CdA and the world’s only floating golf green. Open for breakfast and lunch year-round with NW inspired cuisine served for dinner through Labor Day. Reservations are suggested.

900 S. Floating Green Dr. Coeur d’Alene, ID 208-667-4653 floatinggreen.com

COEUR D’ALENE

Moon Time

From the world famous Moon Burger to our 5-star spicy Gumbo, locals and tourists alike will always find something to enjoy. Serving delicious food and cold pints 7 days a week for 20 years and counting.

1602 E. Sherman Ave. Coeur d’Alene, ID 83814 208-667-2331 wedonthaveone.com

Paragon Brewing

Casual brewpub serving a selection of traditional Britishstyle bar bites in a relaxed atmosphere. We offer some of the best craft beer and pub fare that the northwest has to offer.

5785 N Government Way, Coeur d’Alene, ID 208-772-9292 paragonbrewing.com

The Porch

Our scenic location in Hayden Lake creates an idyllic setting for an outdoor meal. Offering delicious food, creative cocktails and a fantastic beer selection stop in and see why locals say, “every neighborhood should be so lucky.”

1658 E. Miles Ave. Hayden Lake, ID 83835 208-772-7711 wedonthaveone.com

Red Tail Bar & Grill

Located at The Coeur d’Alene Casino Resort. The order of the day at our Gathering Place is “fresh & local.” Our menu emphasizes seasonality, variety and value while our entertainment line-up features both established and emerging local musicians.

The CdA Casino Resort, ID 800-523-2464 cdacasino.com

Republic Kitchen+Taphouse

Sharing the craft foods we love to eat and the local brews we love to drink in a converted 1910 home on the National Historic Registry.

120 E. 4th Ave., Post Falls, ID 208-457-3610 repub.pub

Satay

Satay Bistro is a fine restaurant comprised of American fusion food. Our primary focus is traditional Northwest foods prepared with infused flavors and sauces.

2501 N 4th St Coeur d’Alene, ID 208-765-2555

Seasons of Coeur d’Alene

Enjoy seasonally inspired, spirited cuisine in the intimate dining room, vibrant bar, or quiet fireplace lounge. Live music & daily happy hour! Open for lunch & dinner 7 days a week.

209 Lakeside Ave., Coeur d’Alene, ID 208-664-8008 seasonsofcda.com

BREAKFAST

Michael D’s Eatery

Laid-back, neighborhood spot with American comfort food for breakfast & lunch, plus outdoor seating.

203 E. Coeur D’Alene Lake Dr. Coeur d’Alene, ID 208-676-9049

The Culinary Stone

Our artisan deli includes gourmet meats and cheeses from around the world, all natural grain fed and grass fed meats that are GMO and Hormone free.

2129 Main St. Coeur d’Alene, ID 208-277-4116 culinarystone.com

EUROPEAN

Vine & Olive

Small plates, eight local drafts, Northwest wines with interesting imports and wine club.

Open daily for lunch and dinner at 11:30 a.m.

2037 N. Main St. Coeur d’Alene, ID 208-758-7770 vineandolivecda.com

ITALIAN

Angelo’s Ristorante

A taste of homemade, authentic Italian cuisine in midtown Cd’A. Angelo’s offers fresh, organic (when available) handcrafted food, extensive wine selection and warm romantic decor. Reservations recommended. Open daily 5-10pm.

846 N. 4th St., Coeur d’Alene, ID 208-765-2850 angelosristorante.net

Tony’s on the Lake

Fine Italian cuisine in a cozy and elegant surrounding with beautiful lake views and comfortable outdoor seating. Open daily 4-9 p.m.

6823 Coeur d’Alene Lake Drive Coeur d’Alene, ID 208-667-9885 tonysonthelake.com

JAPANESE

Syringa

Japanese Cafe’ & Sushi Bar is one of Coeur d’Alene’s top sushi restaurants. Comfortable atmosphere with many selections to choose from.

1710 N. 4th St. Coeur d’Alene, ID 208-664-2718 syringasushi.com

LATIN AMERICAN

Cafe Carambola

Here at Cafe Carambola, we specialize in serving the authentic flavors of Latin America. Open for lunch 11am3pm, Monday-Friday 610 Hubbard Ave #110 Coeur d’Alene, ID 208-676-8784 cafecarambola.com

MEDITERRANEAN

White House

Open for lunch and dinner 7 days a week. If you want a taste of the Mediterranean, drinking Ouzo and eating a crazy amount of garlic, just drive to Post Falls to be with us in our crazy, noisy, but also romantic White House Grill. 712 N. Spokane St., Post Falls, ID 208-777-9672 whitehousegrill.com

Juniors Cocina Mexicana

Traditional Mexican style cooking with fresh local ingredients. Come in and enjoy great food and drinks!

313 E Coeur d’Alene Lake Dr., Coeur d’Alene, ID 208-771-7020 juniorscocinamexicana.com

Rancho Viejo (Post Falls)

Local, family-owned business serving authentic Mexican dishes for over a decade. Offering dinein, take-out, delivery

2525 E Seltice Way, Post Falls, ID 208-773-6600 ranchoviejopostfalls.com

Flame and Cork Wood fired Pizza

Family owned wood fired pizza restaurant with a comfortable family friendly atmosphere in Hayden. Flame and Cork is known for authentic wood fired pizza made with fresh high quality ingredients..

8592 N. Govt. Way, Coeur d’Alene, ID 208-635-5836 flameandcork.com

Vicino Pizza

Neapolitan style wood fired pizzeria. Vicino also offers salads and small plates like fritto misto and polpette with nonna sauce. Open 7 days a week for lunch and dinner.

2385 N. Old Mill Loop, Coeur d’Alene, ID 208-758-7997 vicinopizza.com

Fisherman’s Market & Grill

Outstanding Sushi bar, fish and chips with eight specialty tartars, ahi steaks, fish tacos, fresh oysters and clams, sandwiches, entrees and fresh catch delivered daily.

215 W. Kathleen Ave., Coeur d’Alene, ID 208-664-4800 fishermansmarketcda.com

Anthony’s Restaurant

Fresh Northwest seafood complemented by in-season farm fresh produce, local microbrews and award-winning Northwest wines. Located on the water, serving lunch, and dinner.

1926 W. Riverstone Dr., Coeur d’Alene, ID 208-664-4665 anthonys.com

SPORTS BAR

Sweet Lou’s Restaurant

Offering an American fare experience with fresh ingredients and creative twists. Enjoy a view of Lake CdA while you sip on one of 32 beers on tap - 16 reserved for local favorites.

601 E. Front Ave., Coeur d’Alene, ID 208-667-1170 sweetlousidaho.com

Chinook

Our USDA Prime Beef undergoes a 28-day aging process, which includes a full 14 days of dry-aging, double the time of most prime beef.

The CdA Casino Resort, ID 800-523-2464 cdacasino.com

PIZZA

STEAKHOUSE

Moss Creek Campground / WASH.

Photo by JOEL RINER

Signature Print - To order prints of Joel Riner's Photography, visit joelriner.com

Join us for the 9th Annual Nspire Wedding Show!

Plan your wedding with North Idaho’s top wedding professionals at North Idaho’s premier wedding event.

Coming in 2025

• Over $15k in prize giveaways

• Exclusive show specials

• Complimentary hors d’oeuvres

• Complimentary mimosa

General tickets $10 at the door or online. $25 VIP tickets online. For additional information contact (208) 930-0114

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